How to Make Homemade Caramel Candy Apple Recipe

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Celebrate fall by making these gourmet homemade caramel apples! They are the perfect blend of tart and sweet, topped with layers of indulgent caramel.

Need to satisfy a caramel craving? Check out salted caramel popcorn, caramel apple pie, and carmelitas recipes for a more rich, irresistible flavor.

A variety of caramel apples with different toppings.

The BEST Homemade Caramel Apple Recipe

I am a serial caramel apple eater. Whether I’m passing a Rocky Mountain Chocolate Factory or at Disneyland, they are too hard to resist. I mean, how can you when they’re the perfect combination of rich, sweet, juicy, and tart? That first bite through layers of thick, glossy caramel and juicy granny smith apple is the best. Caramel apples are a delicious, classic staple no matter how you serve them. Whether it’s just a simple caramel layer or you coat your apple in candy pieces, this treat is a forever favorite. It is ludicrous that you really only see them popping up for one season.

This leads me to my main point- you can make these bad boys all year round with just a few straightforward steps! The key is to make your own caramel instead of melting down candies for that perfectly thick and chewy outer layer. It may seem a little intimidating, but really, all you need is a candy thermometer and a few simple ingredients to recreate that incredible gourmet flavor you love! You’re going to love how easy these are! I’ve broken down all of the tools and techniques you need to make the perfect batch, every time. Let’s get started!

Ingredients for Making Caramel Apples at Home

Making caramel is kind of like a science project. Each of these ingredients is necessary for creating the perfect caramel! The best part is that most of these ingredients are currently sitting in your cupboard. Translation: you can make these delicious treats right now. As always, measurements for each ingredient can be found in the recipe card at the end of the post!

  • Apples: I like to use small apples so they don’t become too heavy on the sticks. You can use any kind of apple you want here, but I always go for granny smith! They are so incredibly tart and juicy, which pairs perfectly with the sweet richness of caramel. No matter what you choose, make sure your apples are cold! This will help the caramel to stick.
  • Caramel Apple Sticks: You can use wooden caramel apple sticks, but lollipop or popsicle sticks work just as well.
  • Water: Water is used to thin out your caramel mixture.
  • Granulated Sugar: Added for sweetness and to help everything meld together when cooked. You can also use brown sugar, although it typically has a stronger flavor in candies.
  • Light Corn Syrup: This is the foundation for your caramel and easily the most important ingredient. It’s what will give you the perfect thick, sticky texture of caramel that we all know and love! Skip it, and the caramel won’t stick to your apples at all.
  • Salt: Used to enhance flavor.
  • Heavy Cream: For more fat content and a creamy texture, I add in chilled heavy cream to my caramel mixture.
  • Vanilla Extract: Vanilla is used to add rich, delicious flavor. Pure vanilla extract works best!

How to Make Homemade Caramel Apples

Making caramel apples at home is really quite simple! Like making other candies at home, it just requires a bit of patience and preparation. The end result is beyond worth it, I promise!

  1. Prepare Apples: First, wash the apples in warm water and then dry each one. This will remove the waxy coating on the apple and help the caramel stick. Using a folded dish towel, insert the sticks in the top of the apples, right where the stem is. Use the folded towel to push the stick as straight as you can down the entire center of the apple. Place prepped apples in the fridge.
  2. Add Ingredients to Saucepan: In a medium sized (3-4 quarts) heavy bottomed saucepan with tall sides, add the water, sugar, corn syrup and salt. Turn the heat to medium high and stir constantly with a wooden spoon or heat proof spatula until the sugar is completely dissolved.
  3. Wait for Amber Coloring: Once the mixture is boiling, stop stirring and watch closely until it turns an amber color. It may take about 10 minutes, but the change will happen fairly quickly. If it appears to be turning darker in one area much faster than the rest, gently swirl the whole pot. DON’T STIR IT! Stirring will cause the caramel to crystalize and it will become unusable.
  4. Stir in Heavy Cream and Vanilla: Once it is a medium amber color, reduce the heat to medium-low and very carefully and slowly stir in the heavy cream. The mixture will bubble up and steam significantly. Continue stirring until the mixture reaches 246° and then remove from the heat. Stir in the vanilla.
  5. Coat Apples in Caramel: Dip the apples in the hot caramel, swirling to evenly coat each one. Let the excess caramel drip off and then set the dipped apple on a piece of parchment sprayed with cooking spray or on a silicone baking mat sprayed with cooking spray. Allow to cool completely, about 30 minutes.
  6. Add Toppings: Once the apples are completely cooled if desired you can proceed to dip them in chocolate and then in the toppings of your choice
Process shots of making caramel sauce.

Tips For Easy Caramel Apples

Caramel apples are one of the best fall treats and being able to make them at home with homemade caramel is the absolute best! Use these tips and tricks to ensure your batches turn out each and every time.

  • Don’t Stir The Pot: Caramel is a fickle thing. A single crystal of granulated sugar can ruin a whole batch of caramel and utensils are magnets for sugar crystals. If you stir your caramel with a utensil before it has the cream added you run the risk of introducing a sugar crystal into it and having to start all over. Instead carefully swirl the whole pot to stir your caramel around.
  • Corn Syrup: Adding a couple tablespoons of light corn syrup will help your caramel avoid crystalizing. It can’t protect it 100% from sugar crystals, but it makes the likelihood that your caramel will crystalize a lot lower.
  • Amber Color: Waiting for the deeper amber color is a game of patience, but it has a big pay off! If you add the cream too soon you will end up with a pale caramel that is lacking the deep caramel flavor it should have.
  • Dip While Hot: Be very careful, but dip your chilled apples when the caramel is right off the stove. It’s much easier to dip them when the caramel is very liquid. It will thicken a lot as it cools with each apple dipped, so work quickly.
  • Chocolate For Dipping: You can use melted chocolate chips, but I find candy chocolate or almond bark works best. Heat it in the microwave in 20 second intervals until completely melted.
  • Toppings: Get creative! There are endless options for what to dip your caramel apple in. Nuts, candies, cinnamon sugar, crushed cookies…so many options! Make sure you have your toppings prepared before your start dipping the apples in chocolate.

3 caramel apples on parchment paper.

Storing Homemade Caramel Apples

Homemade caramel apples are a delightful treat! Best enjoyed the same day they are dipped, but they will hold for 1-2 days at room temperature.

  • Room Temperature: With these caramel apples you can leave them uncovered on a parchment-lined baking sheet for 1-2 days. The longer they sit, the more the caramel will sweat off the apple and pool around the bottom. Do NOT put them in the fridge! The moisture will make the caramel melt off completely.

Caramel apples topped with nuts and candies.


  • Wash the apples in warm water and then dry each one. This will remove the waxy coating on the apple and help the caramel stick. Using a folded dish towel, insert the sticks in the top of the apples, right where the stem is. Use the folded towel to push the stick as straight as you can down the entire center of the apple. Place prepped apples in the fridge.
  • In a medium-sized (3-4 quarts) heavy-bottomed saucepan with tall sides, add the water, sugar, corn syrup, and salt. Turn the heat to medium-high and stir constantly with a wooden spoon or heat-proof spatula until the sugar is completely dissolved.
  • Once the mixture is boiling, stop stirring and watch closely until it turns an amber color. It may take about 10 minutes, but the change will happen fairly quickly. If it appears to be turning darker in one area much faster than the rest, gently swirl the whole pot. DON’T STIR IT! Stirring will cause the caramel to crystalize and it will become unusable.

  • Once it is a medium amber color, reduce the heat to medium-low and very carefully and slowly stir in the heavy cream. The mixture will bubble up and steam significantly. Continue stirring until the mixture reaches 246° and then remove from the heat. Stir in the vanilla.

  • Dip the apples in the hot caramel, swirling to evenly coat each one. Let the excess caramel drip off and then set the dipped apple on a piece of parchment sprayed with cooking spray or on a silicone baking mat sprayed with cooking spray. Allow cooling completely, about 30 minutes.
  • Once the apples are completely cooled if desired you can proceed to dip them in chocolate and then in the toppings of your choice



Serves: 8

Calories445kcal (22%)Carbohydrates64g (21%)Protein2g (4%)Fat22g (34%)Saturated Fat14g (70%)Polyunsaturated Fat1gMonounsaturated Fat6gCholesterol82mg (27%)Sodium320mg (13%)Potassium206mg (6%)Fiber4g (16%)Sugar57g (63%)Vitamin A955IU (19%)Vitamin C7mg (8%)Calcium50mg (5%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert

Cuisine American

Keyword caramel apple recipe, caramel apples, homemade caramel apples



Source link

#Homemade #Caramel #Candy #Apple #Recipe

American,Apple,Desserts,Easy Recipes,Fall,Fruit,Kid-Friendly

Baked Cinnamon Sugar Apple Chips

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Baked Cinnamon Sugar Apple Chips is a healthy crunchy snack that is going to impress! Crunchy, crispy, sweet, and a bit spicy, these are going to change snack time!

I love apples, they are sweet, crunchy, and are divine in all sorts of dishes. Try them in Apple Salad, Apple Cake, and Pork Chops with Apples.

Crisp baked cinnamon sugar apple chips on a white plate.

Baked Cinnamon Sugar Apple Chips

Can you believe it, summer is almost over!? Summer seems to just fly by and with fall just around the corner, these crispy Baked Apple Chips make the perfect Fall snack. And the best part is that they are healthy and super delicious, which is a win-win in my book. These Bakes Apple Chips are super simple to make. All you do is slice each apple SUPER thin, sprinkle them with cinnamon sugar, and let the oven do the rest. Easy peasy! Unlike these Baked Apples which are soft and syrupy, these apple chips will be crunchy and spiced with cinnamon.

These make the best snack, perfect for after school, sports snacks, or just munching while you are doing just about anything. The apples you choose to use will vary the taste just a bit. If you like a tart apple use a Granny Smith. Sweeter apples like pink ladies and honey crisps are some of our favorites. Use what you like best. To slice the apples, you can use a knife, or what I like to use is a mandolin slicer, it makes it quicker and gets them thinner because remember you want your apple slices SUPER thin, if they are too thick they don’t come out crunchy.

Ingredients for Apple Chips

With only three ingredients, these come together in a pinch and are a perfect snack for after school, sports practice, and munching on during a movie. You have to try these and experiment with your favorite kinds of apples.

  • Apples: Using a crunchy apple is best. Granny Smith, Honey Crisp, and/or Pink Lady.
  • Granulated Sugar: White sugar is the best, but you can also try brown for a sweeter flavor.
  • Ground Cinnamon: Perfect combination for sugar and apples.

How To Make Baked Cinnamon and Sugar Apple Chips

Baking apples slowly over a low temp helps to give them a good crunch. They will continue to crisp as they cool, so don’t worry too much if they seem soft when you take them out.

  1. Bake: Preheat oven to 225F degrees. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
  2. Cinnamon and Sugar: In a small bowl, mix sugar and cinnamon together. Set aside.
  3. Slice Apples: Using a mandoline or a sharp knife, thinly slice the apples. Evenly, spread the apple slices onto the prepared baking sheets. Sprinkle cinnamon-sugar mixture over top of each apple slice.
  4. Bake: Bake for 1 hour, flip the apple slices over, sprinkle with more cinnamon sugar, and bake for another hour.
Sprinkling apple slices with cinnamon and sugar.

Tips For Crispy Cinnamon and Sugar Apple Chips

Everyone loves a good chip, go with apple chips and make them healthy. Full of nutrients and fiber they are a perfect choice.

  • Slicing: To really make sure the apples are crisp, you need to slice your apples as thin as possible. I like using a mandolin for this purpose, plus it protects the fingers a bit better. You can also use a sharp knife and cut the apples thinly. The key is to get the apple slices the same size so they are done at the same time.
  • To Core or not to Core: You do not have to core your apples before slicing. If you do not core them you’ll have a fun star shape in the middle. If you core your apples they will look more like a donut. Either way they will turn out perfectly and absolutely delicious.
  • Topping: Cinnamon and sugar will bake into the apple chips making it a seasoning of choice. You can add different flavors such as nutmeg or pumpkin pie spice for a bit of a twist. You can also just use cinnamon and skip the sugar if you are watching your sugars.
  • Cool: Letting the apples cool in the oven for up to an hour will help them crisp up faster.
  • Apples: I like to use Granny Smith, Honey Crisp, and/or Pink Lady. Golden delicious and fugi work well too.
  • Bake: I like to use parchment paper or a silicone mat to bake my apples on so they come off easily.

Baked apple chips on parchment.

Storing Apple Chips

These tasty sweet and spicy chips are not going to last long. Bake them and watch them disappear, they are very addictive. If you do have leftovers store them in an airtight container at room temperature for up to a week. If you live in a very humid climate your chips will soften up faster.

Thinly sliced apples baked to a crisp with cinnamon and sugar.


  • Preheat oven to 225F degrees. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
  • In a small bowl, mix sugar and cinnamon together. Set aside.

  • Using a mandoline or a sharp knife, thinly slice the apples. Evenly, spread the apple slices onto the prepared baking sheets. Sprinkle cinnamon-sugar mixture over top of each apple slice.
  • Bake for 1 hour, flip the apple slices over, sprinkle with more cinnamon sugar, and bake for another hour.


Updated on August 27, 2021
Originally Posted on August 19, 2015

Serves: 8

Calories86kcal (4%)Carbohydrates23g (8%)Protein1g (2%)Fat1g (2%)Saturated Fat1g (5%)Sodium1mgPotassium73mg (2%)Fiber2g (8%)Sugar20g (22%)Vitamin A37IU (1%)Vitamin C3mg (4%)Calcium14mg (1%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert, Snack

Cuisine American

Keyword apple chips, baked apple chips



Source link

#Baked #Cinnamon #Sugar #Apple #Chips

Apple,Baked,Cinnamon,Easy Recipes,Fall,Fruit,Kid-Friendly,Oven,Snacks

How to Make Fruit Leather Recipe

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Fruit leather is an amazing snack that combines a delicious fruity taste with a texture that is to die for! Simple and SOO good, it will for sure be something that your family will go crazy for!

Making fruit leather at home is so easy plus it will save you a lot of money! You can make it your own with whatever fruit that you love! Some other homemade snacks to try are this trail mix, ranch pretzels, and this yummy banana bread!

Fruit leather all rolled up.

Why Should I Make My Own Fruit Leather?

Fruit leather is one of those delicious snacks that I always get sucked into buying at the store. It isn’t messy and my kids love it. Once I made this recipe, I kept asking myself why I hadn’t tried this before! It is so simple and let’s be honest, buying fruit leather isn’t cheap! This not only tastes amazing but it’s saving me money so that is a win-win in my book! You don’t need a lot of stuff for this recipe! You just need to make sure that you are home while it cooks. And the best part about this is that YOU DON’T NEED A DEHYDRATOR!

I think this was always my biggest hangup with homemade fruit leather. I didn’t want to have to go out and buy something for my kitchen that I would probably only use with a couple of recipes. But now that you have this recipe, put your mind at ease (and your wallet away!) because you don’t need any extra tools or fancy accessories that you don’t already have on hand. Like I said, simple and delicious is the name of this game! What you will need is some fruit. And luckily, there is always a season during the year that we have an abundance of certain fruits! So this recipe can be made all year long. It will keep your pantry well-stocked and your kids will absolutely love it!!

What is in Fruit Leather

This is the part where you breathe a sigh of relief when you realize that there are only THREE ingredients that you need to make this! Delightfully simple, this recipe can be made by anyone! You’ve got this! See the recipe card below for exact ingredient measurements.

  • Strawberries: Use fresh strawberries (or the fruit of your choice). You can use frozen fruit but make sure that it’s fully thawed first!
  • Lemon juice: This will help to brighten the flavor if your fruit!
  • Granulated sugar (or honey): Using sugar will keep your fruit leather sweet and not too tart.

How to Make Baked Fruit Leather

Here is where you realize that all you need to make this recipe is sometimes! And it’s all pretty hands-off time because it’s basically just in your oven cooking! So pick a day that you have things to do at home and at the end of your day, you can enjoy this delicious fruit leather!

  1. Prep: Preheat the oven to 150° or the lowest your oven will go, making sure it’s below 200°. Line your baking sheet with a silpat and set aside.
  2. Blend ingredients: In the blender add the strawberries, lemon juice and sugar. Blend until you have a smooth puree. Pour the puree onto the baking sheet and smooth using a knife or an offset spatula. Tapping the pan on the counter a few times can help get it nice and even.
  3. Bake and cut: Bake for 6-8 hours, or until the leather is no longer tacky. Remove from the oven and allow to cool completely before using a pizza cutter to cut into strips for fruit roll ups or into rectangles for pieces of fruit leather. If you would like to roll it, cut a strip of parchment paper to roll up with it so it does not stick to itself.

Homemade Fruit Leather Tips

Making homemade fruit leather is a great way to enjoy fruit at the peak of ripeness throughout the entire year!

  • Go low: Put your oven at the lowest temp it can go! My oven only goes to 170°, but if yours goes lower than that go ahead and set at the LOWEST temp! Anywhere between 130°-190° will work, but lower is definitely better.
  • Frozen Fruit? Want to use frozen fruit? Go for it! Be sure to thaw the fruit before measuring it and then proceed through the recipe as written.
  • Done but not overdone: The fruit leather will be done when it’s not tacky and doesn’t get gummy when cut. It is overdone if the leather starts cracking or getting so dry that it can break. It typically takes 6-8 hours to fully dry, but it could take up to 12 hours to fully dry.
  • Use a dehydrator: This recipe is mainly for using an oven, but if you have a dehydrator that can speed up the process immensely. Set the dehydrator to 135°, line the dehydrator tray with parchment paper or use a fruit leather tray, spread the puree in a thin even layer on the trays and put in the dehydrator for 4-8 hours. It will be ready when the fruit is no longer tacky.

Fruit Variations

Make the most of this recipe! If fruit leather is something that you want to have on hand as a regular snack at your house, here are a few ideas to switch things up and keep it interesting! There are so many yummy fruit leathers out there, it would be a shame to stop at just one!

  • Change the flavor: The easiest thing that you can do to change this up is to use different fruits. I usually buy fruit leather in variety packs so this is no different! Buy a few fruits and make some different options. These keep for a long time (see the storing tips below) so it’s definitely worth it!
  • Combine fruit: Take it up a notch and combine a few fruits to make some extra delicious flavors. Just make sure that your total fruit equals the 3 cups needed for a batch.

8 pieces of rolled up fruit leather.

Storing Homemade Fruit Leather

Homemade Fruit Leather is simple to store and there are a couple options to consider.

Room Temperature: You can store your fruit leather at room temp, but it has to be in a cool, dry, dark place like a pantry or a cool cupboard. Wrap the pieces in plastic wrap and then put in an airtight container. It will keep for up to 2 weeks, but be sure it is dry otherwise it could mold.

Freezer: If you want to keep your fruit leather long-term, the best way is to wrap the pieces in plastic wrap and then store them in a large freezer ziplock bag in the freezer. Fruit leather will keep for up to a year in the freezer.

Fruit leather that is all cooked.


  • Preheat the oven to 150° or the lowest your oven will go, making sure it’s below 200°. Line your baking sheet with a silpat and set aside.

  • In the blender add the strawberries, lemon juice and sugar. Blend until you have a smooth puree. Pour the puree onto the baking sheet and smooth using a knife or an offset spatula. Tapping the pan on the counter a few times can help get it nice and even.

  • Bake for 6-8 hours, or until the leather is no longer tacky. Remove from the oven and allow to cool completely before using a pizza cutter to cut into strips for fruit roll ups or into rectangles for pieces of fruit leather. If you would like to roll it, cut a strip of parchment paper to roll up with it so it does not stick to itself.



Serves:

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.



Source link

#Fruit #Leather #Recipe

American,Baked,Easy Recipes,Kid-Friendly,Oven,Snacks

How to Make the Best Cream Cheese Frosting

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Cream cheese frosting that is insanely delicious and piped to perfection is exactly what this recipe is! It tastes amazing, looks beautiful AND it’s super easy to make!

A cupcake is only as good as its frosting. Let me tell you, this frosting is SOOO GOOD! It is sweet and the texture is creamy and smooth! If you want some ideas for what to use this frosting on, try my favorite Strawberry Cupcakes, Carrot Cake Cupcakes, and Pumpkin Cake.

Cream cheese frosting being piped onto a cupcake.

Why Cream Cheese Frosting is the BEST

If I’m being completely honest, this cream cheese frosting is so delicious that I could eat it with just a spoon! But… I will settle for heaping amounts of it on cakes and cupcakes too! It is my absolute favorite frosting of choice for every cake, cupcake, or cookie that I make. The flavor has more depth than buttercream. It is sweet with that tiny tangy flavor of cream cheese, which is what makes it delicious! The texture is thicker and it tastes SOOO GOOD without being overly sweet! I always have the ingredients at my house so it’s a no-brainer why I choose it every time!

Because this cream cheese frosting is so simple, you don’t have to plan ahead and you can whip this up at the last minute! Recipes like this are so nice to have on hand for that very reason! It takes 5 minutes to gather up and put these 5 ingredients together. The part that takes the longest is spreading or piping it onto your dessert! And as a bonus, you can even make it ahead and store it in your fridge or freezer! This makes it even easier because you can have it ready to go for whenever you might need it! Since you can use it on so many desserts, you should make some extra just in case!

3 images showing how to mix frosting.

Ingredients for Cream Cheese Frosting

You only need a few, simple ingredients and this cream cheese frosting will completely transform anything that you using it on! It is SO easy and takes less than 5 minutes! See the recipe card below for a list of exact measurements!

  • Cream cheese: Make sure that you eave your cream cheese out on your counter for a few minutes to soften it first.
  • Butter: Use unsalted, softened butter. Adding the salt later keeps you in control of the flavor of the frosting!
  • Vanilla extract: This will add in a bit of vanilla flavoring without it being overpowering.
  • Salt: This will draw out your other flavors and keep the frosting from getting TOO sweet.
  • Powdered sugar: You use powdered sugar instead of granulated sugar because this dissolves quickly and without heat!

How to Make Frosting

Making this cream cheese frosting is quick and it mixes up in no time! You will definitely want to make some extra while you are at it to store for later!

  1. Beat: In the bowl of a mixer, beat the cream cheese and unsalted butter together until smooth. Scrape down the bowl and beat again for about 10 seconds to make sure everything is completely incorporated.
  2. Add and mix: Add the vanilla, salt and powdered sugar. Mix on low until the powdered sugar is moistened enough for you to increase the speed without it making a mess. Beat until smooth.
  3. Pipe or spread: Use to frost cupcakes, cakes, cinnamon rolls and so much more!

Cream Cheese Frosting Tips

Cream cheese frosting is a huge hit at my house! We love it on everything! To make the texture and taste just perfect, I have come up with a few helpful tips that will perfectly complement an endless amount of desserts!

  • Room temperature ingredients: Make sure you start with cream cheese and butter that is room temperature. This will help the two combine to make a smooth, creamy frosting without any clumps of butter or cream cheese.
  • Mix it slowly: When adding the powdered sugar make sure you start slowly! Go slow until it’s moistened and then begin to increase the speed.This way, you don’t end up with a cloud of powdered sugar in the air covering everything in your kitchen!
  • Thicker frosting: If you decide that you want the frosting to be a little thicker, add 2 tablespoons of powdered sugar at a time until you reach your desired consistency!
  • Piping the frosting: This cream cheese frosting is perfect for piping onto cupcakes! Just make sure that you mix it extrememly well so that you don’t have any clumps that will clog up your piping tips.

Cream cheese frosting in a bowl with a spoon.

Storing Your Frosting

Cream cheese frosting is super tasty but susceptible to heat and melting. Because of this, it needs to be kept in the fridge until just about time to use. Whatever you have frosted will also need to be stored in the fridge!

  • Refrigerator: Store in an airtight container for up to 7 days. Bring to room temperature before use.
  • Freezer: You can freeze cream cheese frosting for up to 3 months in an airtight container. Allow it to thaw in the fridge before bringing it to room temperature on the counter. If it is a little too soft, mix more powdered sugar into it until it is as stiff as you would like!


  • In the bowl of a mixer, beat the cream cheese and unsalted butter together until smooth. Scrape down the bowl and beat again for about 10 seconds to make sure everything is completely incorporated.
  • Add the vanilla, salt, and powdered sugar. Mix on low until the powdered sugar is moistened enough for you to increase the speed without it making a mess. Beat until smooth.

  • Use to frost cupcakes, cakes, cinnamon rolls and so much more!



Serves: 20

Calories173kcal (9%)Carbohydrates24g (8%)Protein1g (2%)Fat8g (12%)Saturated Fat5g (25%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat1gCholesterol25mg (8%)Sodium96mg (4%)Potassium18mg (1%)Sugar24g (27%)Vitamin A294IU (6%)Calcium13mg (1%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert

Cuisine American

Keyword cream cheese frosting



Source link

#Cream #Cheese #Frosting

American,Desserts,Easy Recipes,Pantry Staples

Slow Cooker Pork Carnitas Recipe

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Slow cooker pork carnitas are an amazingly easy and delicious recipe that is full of flavor and cooks all day to tender and juicy perfection! This is definitely a carnitas recipe that you will make again and again!

Having a solid pork carnitas recipe on hand is a MUST! You can add it to a salad, pasta or some tortillas and you have so many different meals! If you love this pork recipe, you must absolutely try my Sweet and Sour Pork, Kalua Pulled Pork, and Creamy Pork Carnitas Pasta!

Shredded pork in a pan with a lime.

Slow Cooker Pork Carnitas

If you have been following me for a while, then it is no secret that I love my slow cooker! I have so many recipes that use it because let’s face it, the convenience of it is too irresistible! Meals like this pork carnitas recipe take only a few minutes to throw in the slow cooker! Then, I can leave for the day and come back to the juiciest and most tender meat with basically no effort! This pork carnitas recipe is no exception! It will combine all the flavors you love for a meal that your family will be sure to go crazy over!

So, if I haven’t convinced you of why you should use a slow cooker yet, I am here to tell you today that I found one of my all-time favorite tried and true slow cooker pork recipes! It slow cooks for eight hours in a spice rub and a citrus marinade and the flavor is out of this world! The outside edges get crisp and the inside is melt in your mouth tender. This pork carnitas recipe is a MUST try recipe that is insanely delicious! Add in my homemade tortillas and guacamole with chips and you have yourself a meal to remember!

What’s In Pork Carnitas?

These ingredients come together to make a perfect rub for the pork and a great marinade for it to soak in all day while it cooks.  The flavors are incredible and you will be shocked by how easy it is and how amazing your kitchen smells while it is cooking!

  • Pork Shoulder: Ask your butcher to help you choose a high quality meat since it will be the star of this recipe and you want a great cut.
  • Chili Powder: This adds a bit of spice.
  • Cumin: Cumin is a warm spice for a great depth of flavor.
  • Oregano: Make sure not to forget this! It adds an earthy flavors.
  • Salt and Pepper: Sprinkle this on to taste.
  • Orange and Lime juice: You won’t specifically taste the orange or lime juice.  They will just add a hint of brightness to the flavor.
  • Garlic: Minced garlic adds rich flavor.
  • Onion: Quartered onion will add deep flavor and moistness.

How to Cook Pork in a Slow Cooker

This pork carnitas recipe comes out of the slow cooker and just falls apart it is so tender. You can either eat the pork right out of the slow cooker or broil it in the oven to give it a crisp edge.

  1. Combine seasonings and coat pork: In a small bowl combine chili powder, cumin, oregano, salt, and pepper. Rub on the outside of the pork shoulder rub thoroughly.
  2. Combine remaining ingredients in slow cooker: Combine orange juice, lime juice, garlic and onion in the slow cooker, then place pork on the top. Finally, cook on low for 8 hours or high 4-5 hours.
  3. Shred Pork: Remove roast from slow cooker and shred. Next, return to slow cooker and heat for an additional 30 minutes.
  4. Broil: Remove the pork from the slow cooker and place on a baking sheet. Broil in the oven for 3-4 minutes to brown the edges of the pork.
Four pictures of how to prepare pork with a rub in a slow cooker.

What Goes with Pork Carnitas?

This slow cooker pork is so versatile and can be used in tacos, burritos, quesadillas, you name it.  It will add delicious flavor and taste to whatever you use it for.  Soon, this recipe will become a family favorite and you will use it again and again!  Here are a few more ideas to help you finish off these delicious slow cooker pork carnitas.

  • Toppings: Sprinkle generously with fresh cilantro, onion, lime juice, shredded cheese, guacamole, or pico de gallo.
  • Serve it with: Homemade tortillas or nachos.
  • Make it a salad: Get your favorite greens and add this to it as your protein!
  • Add it to pasta: Try my Creamy Pork Carnitas Pasta for somethinge new and you will love the result!

Storing your Cooked Pork

This recipe makes a huge amount of meat!  So, you will want to store what you don’t use right away to use all week in your tacos, nachos, or with a fresh salad!  Here are my tips for how to properly store your pork so it will last as long as possible.

  • Refrigerator: Place cooked pork in a shallow air-tight container or wrap tightly in heavy duty aluminum foil or plastic wrap. Your pork will last 3-5 days in the refrigerator.
  • Freezer: If you can’t use up all this juicy meet in 5 days, place it in an airtight container (make sure that you label it with the date!) in the freezer for up to 3 months.

Pork carnitas in a tortilla with toppings.


  • In a small bowl combine chili powder, cumin, oregano, salt, and pepper. Rub on the outside of the pork shoulder rub thoroughly.

  • In the slow cooker, combine orange juice, lime juice, garlic and onion. Place pork on the top. Cook on low for 8 hours or high 4-5 hours.
  • Remove roast from slow cooker and shred. Return to slow cooker and heat for an additional 30 minutes.

  • Remove the pork from the slow cooker and place on a baking sheet. Broil in the oven for 3-4 minutes to brown the edges of the pork.

Updated on August 28, 2021
Originally Posted April 20, 2015

Serves: 12

Calories153kcal (8%)Carbohydrates4g (1%)Protein18g (36%)Fat7g (11%)Saturated Fat2g (10%)Cholesterol62mg (21%)Sodium276mg (12%)Potassium385mg (11%)Fiber1g (4%)Sugar2g (2%)Vitamin A234IU (5%)Vitamin C11mg (13%)Calcium25mg (3%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine Mexican

Keyword pork carnitas, slow cooker carnitas, slow cooker pork carnitas



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#Slow #Cooker #Pork #Carnitas #Recipe

Crockpot,Dinner,Mexican,Pork,Slow Cooker

Air Fryer Fried Green Tomatoes Recipe

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Air fryer-fried green tomatoes are insanely delicious! Crispy on the outside and tender and juicy on the inside, these tomatoes will knock your socks off!

Using an air fryer for these fried green tomatoes means that you can achieve that amazingly delicious taste with only a little bit of oil! Meaning that these are healthy and tasty! If you love these tomatoes, be sure to try these Grilled Tomatoes, Cheesy Stuffed Tomatoes with Sausage, and these yummy Parmesan Garlic Roasted Tomatoes!

Stack of fried green tomatoes.

Fried Green Tomatoes

I love my air fryer. The fact that I can now create all of my favorite fried food with less oil is nothing short of incredible! These fried green tomatoes are no exception! They are incredibly delicious with their crispy coating that has a savory flavor mixed with the tangy tomato taste. Then, when you bite into that juicy tender insides it just tastes like a little slice of heaven! They are so simple to make and because you can do them so quickly and without the mess, you can whip them up for an appetizer, aside, or even a quick snack!

All you have to do is slice them up, coat them, and pop them in the air fryer. Within 10 minutes, you will be eating these and never look back to cooking them any other way! Fried green tomatoes hail from the south and you will be hard-pressed to find a restaurant down there that doesn’t offer these beauties! But now you can make them in the comfort of your own home! Dip them in some Yum Yum Sauce or Homemade Ranch Dressing and you will be frying these up for days! And now that you have a recipe that doesn’t cook them in so much oil, you can eat this guilt-free! I know you will absolutely love them!

What You Need to Make Fried Green Tomatoes

Like I said, easy to do it on this dish! All you need is some green tomatoes and a few ingredients that are pantry staples and you are well on your way to enjoying this amazing snack! See the recipe card below for a list of exact ingredient measurements.

  • Oil: This will be used for frying so you can use whichever type of oil that you have on hand or prefer!
  • Green tomatoes: Make sure when you pick out your tomatoes that they are firm
  • Eggs: These are used as part of the base to get your coating to stick to the tomatoes
  • Milk: You will mix this with the eggs as part of the base.
  • Flour: The flour is used to create a coating for the cornmeal and breadcrumbs.
  • Salt and pepper: Used to flavor the tomatoes.
  • Cornmeal and breadcrumbs:These two things will stick to your flour making what will soon to be your crispy outside shell!
  • Parmesan: Add this for delicious flavor.
  • Italian seasoning: You can use some that you have at home or if you really want to make this delicious, whip up this super easy homemade Italian seasoning
  • Olive oil spray: This is to spray your tomatoes just before cooking so that they brown nicely.

How to Make Air Fryer Tomatoes

15 minutes is all you need from start to finish with these yummy fried green tomatoes. Plus, because you are using the air fryer, there are no oil splatter messes to clean up!

  1. Separate and Mix: In a small bowl add the eggs and whisk. Add in the milk. In another small bowl add the flour, salt and pepper. In another small bowl add the cornmeal, bread crumbs, and parmesan cheese.
  2. Coat: Dredge each tomato slice first in the eggs, then coat in the flour, and lastly the cornmeal mix. Add the tomatoes to the basket of an air fryer and spray the tops with olive oil spray.
  3. Cook and flip: Cook at 400 degrees in the air fryer for 5-6 minutes, then flip over and spray with olive oil and cook for an additional 5 minutes.
4 pictures showing the steps to make fried green tomatoes.

Tips for Air Frying

Whether you use an air fryer all the time or you never have and this is your first, I have come up with a few tips that will help you cook these fried green tomatoes! These tips make it easy and will soon become habits as you get more comfortable cooking with an air fryer. And soon enough, you will be enjoying delicious (and healthier!) fried food as much as you want!

  • Don’t overlap: I know that it’s tempting to fit in the most food possible in your air fryer but don’t do it! Make sure that each tomato has its own place in the air fryer and that they don’t overlap at all! This will ensure that they all get as crispy as possible and don’t have soggy spots where they have been touching.
  • Batter: When you coat them with the eggs and flour, don’t go too heavy on it. Shake them off before moving to the next stage so that each tomato has about the same amount on it. This will make sure they are all evenly cooked and done at the same time!
  • Air fryer parchment paper: If you want an especially easy cleanup, you can buy some parchment paper that has holes in it for air flow that is specifially made for air fryers. This will help you be able to just take everthing out and wipe it all up super easily!

Green tomatoes frying in an air fryer.

How to Store (and Freeze!) Leftovers

Air fryer-fried green tomatoes are best to be eaten the same day but, the great thing about using the air fryer is that you can make leftovers crispy again in no time!

  • Refrigerator: You can store your leftover fried green tomatoes in an airtight container in your fridge for up to 3 days.
  • Freezer: You can freeze your fried green tomatoes to eat for later! Cook them according to this recipe and let them cool completely. Place the slices on a parchment lined baking sheet (not touching) for an hour in the freezer. Remove the slices and place them in a plastic bag. Label the bag with the date and these can stay in your freezer for up to 12 months! No need to thaw them before reheating just put them frozen in your air fryer!
  • Reheating: Set your airfryer to preheat at 350 degrees. Cook these for 5-6 minutes, flipping halfway. Enjoy!

A fried green tomato with a bite taken out of it.


  • In a small bowl add the eggs and whisk. Add in the milk. In another small bowl add the flour, salt, and pepper. In another small bowl add the cornmeal, bread crumbs, and parmesan cheese.

  • Dredge each tomato slice first in the eggs, then coat in the flour, and lastly the cornmeal mix. Add the tomatoes to the basket of an air fryer and spray the tops with olive oil spray.
  • Cook at 400 degrees in the air fryer for 5-6 minutes, then flip over and spray with olive oil and cook for an additional 5 minutes.



Serves: 4

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer fried green tomatoes, air fryer green tomatoes, fried green tomatoes



Source link

#Air #Fryer #Fried #Green #Tomatoes #Recipe

Air Fryer,American,Appetizers,Fruit,Side Dishes,Tomato

Rustic Tart with a French Twist

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#Rustic #Tart #French #Twist

Dessert,Freezable,Tahini,Tarts,Vegetarian

Banana Cupcake Recipe with Cream Cheese Frosting

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Homemade banana cupcakes that are extra fluffy and moist are the ultimate dessert! Swirled on top is a tangy cream cheese frosting that makes these so perfect that you won’t be able to stop at just one!

If you love bananas, then you are in for a real treat. With that classic banana taste with a subtle hint of cinnamon, these are a home run dessert! And if you love these, you should totally try these Cookies, Brownies, and Banana Pudding!

Banana cupcakes with cream cheese frosting topped with a single, dried banana.

Soft, Fluffy, and Delightful Banana Cupcakes

I get giddy when I see my bananas on my counter turning brown! The number of banana recipes to make is endless and this one takes the (cup)cake! (Pun totally intended.) In fact, sometimes, I buy bananas with the sole purpose of letting them get ripe so that I can bake up a storm. They add such an amazing flavor and texture to baked goods. These homemade banana cupcakes are so moist and delicious I just know that you (and everyone else!) will love them! 

Banana bread is usually the first thing that people think of when it comes to ripe bananas. But look no more! These banana cupcakes will become your new go-to. They are not as dense as banana bread and they are so moist with a subtle hint of cinnamon. Combine that with this delicious tried and true cream cheese frosting that is so rich and velvety smooth and you won’t be able to resist making them again and again. Once you pipe that frosting and top it with a single dried banana chip, they will look as if they were baked by a professional pastry chef! 

What’s in Easy Banana Cupcakes?

Quick and easy, these cupcakes will take those browned bananas that you have and turn them into a delightful treat! Most of these ingredients are pantry staples that you will already have in your kitchen. See the recipe card below for a list of exact measurements.

  • All purpose flour: This is your base for the cupcake. Don’t use cake flour, it will be too light.
  • Baking soda: This is what makes your cupcakes rise.
  • Cinnamon: Adds in a delicious hint of cinnamon flavor but its not too overpowering!
  • Salt: Brings out the flavors in the cupcake.
  • Butter: Use unsalted butter that is softened.
  • Granulated sugar: Brings sweetness to the cupcakes!
  • Brown sugar: Mixing brown sugar and regular sugar bring a delightful, sweet taste. The brown sugar also adds to the moisture.
  • Eggs: Use large eggs that are at room temperature
  • Sour cream: This helps add to the moisture of the cupcake.
  • Vanilla extract: This will add a slight vanilla hint that complements the other flavors.
  • Buttermilk: You can use buttermilk that you already have or try making this homemade buttermilk! Make sure it is at room temperature when you begin!
  • Ripe bananas: Mash these up well so that you don’t have large chunks in the batter.

Cream Cheese Frosting Ingredients

  • Cream cheese: Take this out before hand so that it can soften at room temperature. It will have less clumps and your frosting will come out smooth!
  • Butter: Use unsalted butter that is softened at room temperature.
  • Vanilla extract: Adds a subtle hint of vanilla flavor without being too much.
  • Salt: This makes it so the frosting isn’t too sweet!
  • Powdered sugar: Using this instead of granulated sugar is what will get that smooth texture!

How to Make Homemade Banana Cupcakes

This recipe is simple enough for anyone to try but the results are anything but plain! You will love how easy these banana cupcakes are to make and in the end, look so beautiful you almost don’t want to ruin them by eating them.

  1. Prep: Preheat the oven to 350°. Line a cupcake pan with cupcake liners and set aside.
  2. Mix dry ingredients: In a medium bowl sift the flour, baking soda, cinnamon, and salt together. Set aside.
  3. Combine sugars and wet ingredients: In the bowl of a mixer use the paddle attachment to beat the butter, granulated sugar and brown sugar until fluffy. Add in the eggs one at a time and beat until combined. Stir in the sour cream and vanilla until just combined.
  4. Add in milk and bananas: Add the buttermilk and mashed bananas and mix on low until just combined. Be sure to scrape down the bowl entirely a few times before adding in the dry ingredients. Add the dry ingredients and mix on low until smooth.
  5. Scoop and cool: Use a cookie scoop to scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.

How to Make Cream Cheese Frosting

  1. Beat cream cheese and butter: In the bowl of a mixer, beat the cream cheese and unsalted butter together until smooth. Scrape down the bowl and beat again for about 10 seconds to make sure everything is completely incorporated.
  2. Mix: Add the vanilla, salt and powdered sugar. Mix on low until the powdered sugar is moistened enough for you to increase the speed without it making a mess. Beat until smooth.
  3. Pipe: Use a piping bag to pipe onto the cooled cupcakes, or spread with a knife.
4 pictures showing the steps to making banana cupcakes.

Tips for the Best Banana Cupcakes

Banana cupcakes are a flavorful dessert that is lighter than banana muffins but delivers the same bright banana flavor. The recipe is simple and straightforward but here are some tips to make it even easier!

  • Room temperature ingredients: Prepare a couple hours before starting the recipe by setting your butter, eggs, sour cream, buttermilk, and cream cheese on the counter to come to room temperature. Using room temp ingredients will help everything blend together easier for a nice smooth batter and frosting.
  • Ripe bananas: The browner the banana, the sweeter the flavor! This recipe is a great way to use your old bananas that are sitting on your counter. If you don’t have browning bananas you can put less ripe ones in a closed brown paper bag on the counter overnight to ripen quicker. In a pinch you can even peel the bananas and microwave them for 30-45 seconds for them to get soft and sweeter.
  • Mashed bananas: Use the back of a fork to really mash up your bananas. The smoother the texture of the mashed banana, the smoother your batter will be.
  • Don’t overfill cupcake liners: Only fill the cupcake liners 2/3 full. Any more full than that can result in the cupcakes spilling over and sticking to the pan.

Have Some Variations in your Cupcakes

You will be baking these so often, you may want to switch things up a bit! Here are a few ideas for some different things you can add to these amazing banana cupcakes!

  • Garnish: In these cupcakes, I have garnished them with a single dried banana chip. If you don’t have that on hand, cut fresh bananas right before serving (so they don’t go brown) and use them on top! Or try out a few different nuts or some mini chocolate chips!
  • Batter add-ins: Not only can you change up the garnish but you can add in a few things to the batter! Again, try some walnuts or chocolate chips or even some shredded coconut!

A cupcake being cut into with a fork.

Storing Homemade Cupcakes

If you want to make these ahead of time or if you have leftovers, I have come up with a few helpful storing tips! Banana cupcakes are a great option to make ahead and frost later.

  • Room temperature: Unfrosted cupcakes can be stored at room temperature in an airtight container or a large ziplock bag for about 5-7 days.
  • Refrigerator: Frosted cupcakes can be stored in the fridge in an airtight container for 3-5 days. Allow to sit at room temperature for 30 minutes before serving.
  • Freezer: Unfrosted cupcakes can be frozen for up to 3 months. It’s best to put them in a ziplock bag inside an airtight container and bring to room temperature before frosting.


  • Preheat the oven to 350°. Line a cupcake pan with cupcake liners and set it aside.
  • In a medium bowl sift the flour, baking soda, cinnamon, and salt together. Set aside.
  • In the bowl of a mixer use the paddle attachment to beat the butter, granulated sugar, and brown sugar until fluffy. Add in the eggs one at a time and beat until combined. Add the sour cream and vanilla until just combined.
  • Add the buttermilk and mashed bananas and mix on low until just combined. Be sure to scrape down the bowl entirely a few times before adding in the dry ingredients. Add the dry ingredients and mix on low until smooth.

  • Use a cookie scoop to scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-20 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.

Cream Cheese Frosting

  • In the bowl of a mixer, beat the cream cheese and unsalted butter together until smooth. Scrape down the bowl and beat again for about 10 seconds to make sure everything is completely incorporated.

  • Add the vanilla, salt and powdered sugar. Mix on low until the powdered sugar is moistened enough for you to increase the speed without it making a mess. Beat until smooth.

  • Use a piping bag to pipe onto the cooled cupcakes, or spread with a knife.


Serves: 18

Calories364kcal (18%)Carbohydrates53g (18%)Protein3g (6%)Fat16g (25%)Saturated Fat10g (50%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat1gCholesterol64mg (21%)Sodium252mg (11%)Potassium111mg (3%)Fiber1g (4%)Sugar40g (44%)Vitamin A554IU (11%)Vitamin C1mg (1%)Calcium39mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert

Cuisine American

Keyword banana cupcake recipe, banana cupcakes



Source link

#Banana #Cupcake #Recipe #Cream #Cheese #Frosting

American,Baked,Banana,Desserts,Fruit,Oven

Homemade Chocolate Buttercream Frosting Recipe

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Chocolate buttercream frosting is creamy, smooth, rich, and mouthwatering! The chocolate flavor is absolutely incredible and you will want to add it to every single treat that you bake up this fall!

Thick and silky, this rich frosting simply melts in your mouth. This chocolate buttercream will satisfy your chocolate cravings and leave you wanting to try more! So if you are a chocolate lover like me, try out these other chocolate recipes like Double Chocolate Zucchini Brownies, No-Bake Chocolate Pie, and Chocolate Truffles!

Chocolate buttercream being piped onto a chocolate cupcake.

Homemade Chocolate Buttercream Frosting

I knew that when I wanted to lick this bowl clean because this chocolate buttercream was so good that I just couldn’t keep this recipe a secret anymore! It is that good! Like, you will want to eat it plain with a spoon good. And maybe you do! No judgment here! It is wonderfully creamy and if you want to take it to the next level, try it out on these chocolate cupcakes. Not only does this frosting taste like heaven, but it also looks absolutely incredible piped into that beautiful swirl onto your cupcake. A thick, creamy layer of frosting is exactly what takes any cupcake to the next level!

If you are familiar with buttercream frosting then you know that it is fast and simple! It can be combined with literally any type of cake. That’s what makes it an excellent go-to! Whether I am baking cupcakes or cake, it has become our most requested topping for any birthday cake in our house. This recipe will make enough for about 24 cupcakes or 1 sheet cake so your options are totally open! In fact, because I know that you will be using this SO often, I have included below some ways that you can make this ahead and store it! So not only do you now have the secret recipe to chocolate heaven, but this tried and true favorite that you can make ahead will make your life a little bit easier. And I know that we all want that!

Chocolate Buttercream Ingredients

Buttercream frosting is something that is easy to make and simple to love! Most of the ingredients you will already have around in your kitchen so there is no excuse to be buying premade frosting at the store! See the recipe card below for a list of exact ingredient measurements.

  • Butter: I like to use unsalted and softened butter to make sure that the taste and consistency is perfect!
  • Powdered sugar: unlike granulated sugar, this will dissovle quickly without any heat so it creates that silky smooth texture!
  • Cocoa powder: Unsweetened cocoa powder is exactly what you need to achieve that amazing chocolate taste!
  • Milk: Any kind of milk (skim,1% or 2%) will do!
  • Vanilla extract: This will add just the right amount of extra sweetness without being to overpowering.
  • Salt: A must have incredient that will keep this from being overly sweet and will enhance the flavor of the other ingredients!

How to Make Chocolate Frosting

If you have 5 minutes, then you have enough time to whip up this amazing homemade topping! It will make all the difference in your baked goods and everyone will be raving about it after they try it!

  1. Beat: Beat the butter in the bowl of a mixer until fluffy. Add the powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.
  2. Mix: Scrape down the sides and the bottom of the bowl and add the cocoa powder, milk, vanilla and salt. Mix on medium high until completely smooth and combined. If the frosting is too stiff, add more milk one tablespoon at a time until it is a pipeable consistency.
  3. Pipe: Use this frosting to frost cupcakes, cakes or whatever dessert your heart desires.
Chocolate buttercream frosting in a bowl stirred together.

Tips for the Best Chocolate Buttercream

Buttercream is simple and easy to make! It tastes SOO good on just about anything. To make sure that this is as easy as possible for you, I have a few tips to make sure that your buttercream turns out perfectly! Read these through before you whip it up and I know that it will!

  • Room temperature ingredients: Make sure you start with butter that is room temperature. This will help the butter beat into a smooth, glossy frosting without any clumps of butter.
  • Mix slowly: When adding the powdered sugar make sure you start slowly! Go slow until it’s moistened and then begin to increase the speed. That way, you don’t end up with a cloud of powdered sugar in the air and covering everything in your kitchen!

Simple Varitations

There are a few things that you can do to make this chocolate buttercream recipe your own! Here are a few ideas for some variations that you can try to make it fit exactly what you need!

  • Darker chocolate: If you prefer dark chocolate go ahead and substitute the cocoa powder for a dark cocoa powder, such as Hershey’s Special Dark.
  • Add ins: Try adding in some peppermint extract or some citrus flavors such as lemon, lime or orange! Just do a small bit at a time until it reaches your desired taste. This will switch things up and open the door to so many more tasty desserts!
  • Filling: You can not only use this to top off your beautiful cupcakes but you should try filling them with this! Cut a hole out of your cupcakes and put this frosting inside AND on top!

Chocolate buttercream frosting on top of chocolate cupcakes.

Storing Buttercream

Chocolate Buttercream is rich, sweet, and can be made ahead of time! I know that you are going to love this it so I recommend that you double the recipe! Make a big batch and freeze it to make sure that you always have some on hand. You won’t regret it!

  • Room temperature: Place your frosting in an airtight container and it can be stored at room temperature for 2-3 days.
  • Refrigerator: Store in an airtight container for up to 14 days. Bring to room temperature before use.
  • Freezer: You can freeze chocolate buttercream for up to 3 months in an airtight container. Allow to thaw in the fridge and then bring it to room temperature on the counter. If it is a little too soft, mix more powdered sugar into it until it is as stiff as you would like.


  • Beat the butter in the bowl of a mixer until fluffy. Add the powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.
  • Scrape down the sides and the bottom of the bowl and add the cocoa powder, milk, vanilla, and salt. Mix on medium-high until completely smooth and combined. If the frosting is too stiff, add more milk one tablespoon at a time until it is a pipeable consistency.
  • Use this frosting to frost cupcakes, cakes, or whatever dessert your heart desires.



Serves: 2

Calories1582kcal (79%)Carbohydrates193g (64%)Protein6g (12%)Fat96g (148%)Saturated Fat60g (300%)Polyunsaturated Fat4gMonounsaturated Fat25gTrans Fat4gCholesterol246mg (82%)Sodium321mg (13%)Potassium391mg (11%)Fiber7g (28%)Sugar178g (198%)Vitamin A2873IU (57%)Calcium82mg (8%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert

Cuisine American

Keyword chocolate buttercream, chocolate buttercream frosting



Source link

#Homemade #Chocolate #Buttercream #Frosting #Recipe

American,Chocolate,Desserts,Easy Recipes,Pantry Staples

Peanut Butter and Jelly Bars

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Peanut butter and jelly bars have all of the classic flavors you love in one tasty, golden brown piece of heaven. Your family is going to go crazy over these easy and delicious treats!

Bars like these are the perfect solution for busy weeknights when the kids want a sweet treat. For more snacks with big flavor but little effort, give Nanaimo, snickerdoodle, and oatmeal chocolate chip bars a try!

A stack of 2 peanut butter and jelly bars.

Super Easy Peanut Butter and Jelly Bars Recipe

Peanut butter and jelly is one of those flavor combinations that I find myself coming back to time and time again. There is something about it that is both super nostalgic and just downright delicious. I mean, how can you go wrong with your favorite jam and the rich creaminess of peanut butter? The answer is, you can’t. But you can enhance it by taking those amazing flavors and putting them into a buttery, mouthwatering bar form. With each bite, you sink your teeth into layers of jammy goodness perfectly balanced by a crumbly, buttery crust and smooth, nutty peanut butter. And as if you needed any more convincing…

The best part of this recipe is that you can customize the flavors to your liking. Not a fan of peanut butter? Throw in cashew, almond, or hazelnut butter instead! You can also add in any type of jam or jelly. I personally like using homemade jam for the best possible flavor. No matter what combination you choose, the result is sure to be the perfect balance of nutty and sweet! The other great part of this recipe is that it only takes a few minutes of prep. Simply mix together your crust and filling ingredients, bake, and go! It is perfect for all of my busy readers out there. It also has an all-pantry staple lineup, making your life easier! Delicious, easy, and inexpensive, this is the recipe to put on repeat.

Ingredients for PB&J Bars

I love recipes where I can just stroll into my kitchen and start cooking. Peanut butter and jelly bars are perfect for when you are craving a sweet treat but don’t want to go to the store! Exact measurements for each ingredient can be found below in the recipe card.

  • Butter: For this recipe, I use unsalted butter, softened.
  • Crunch Peanut Butter: I like using crunchy peanut butter for the texture that it gives, but you can use smooth if you prefer that!
  • Brown Sugar: Added for a rich sweetness.
  • Egg: Used as a binding agent to give the bars shape.
  • Vanilla: Added in to enhance flavor. I use pure vanilla extract for best results.
  • All-Purpose Flour: AP flour has a low protein content so it helps keep baked goods light and fluffy.
  • Quick Oats: Oats give your bars a tasty texture and a slight nutty flavor.
  • Baking Soda: Keeps your bars from becoming too dense.
  • Salt: Used to enhance overall flavor of your bars.
  • Jam: You can use any jam of your choice!

Making Peanut Butter and Jelly Bars

Making PB&J bars is as easy as it gets! Combined with the pantry staple ingredients, this is the kind of treat you can make any time! My kids love helping me layer the dough and jam. It’s a fun and quick activity that ends in a delicious dessert. There’s nothing better than that!

  1. Prep Your Pan: First, preheat the oven to 350°. Spray an 8×8 baking pan with cooking spray and set aside. You can line the baking pan with parchment paper if you would like to lift the bars from the pan before cutting them.
  2. Mix Butter, Peanut Butter, and Brown Sugar: Next up, in the bowl of a mixer, use the paddle attachment to beat the butter, peanut butter and brown sugar on medium until combined. Add the egg and vanilla and mix again until smooth.
  3. Mix Dry Ingredients: In a medium bowl whisk together the flour, oats, baking soda and salt. Add the dry mixture to the wet ingredients and mix on low just until combined.
  4. Layer: Next, gently press 2/3 of the mixture evenly into the bottom of the pan followed by the jam spread evenly on top. The remaining third of the dough can be dropped in small sections over the top of the jam. If it doesn’t fully cover it, don’t worry! It doesn’t need to be completely covered, just evenly spread over the top.
  5. Bake: Bake for just about 30 minutes, or until the top is golden brown.
  6. Cool and Serve: Lastly, allow to cool before slicing and serving.
Process shots of adding layers to peanut butter and jelly bars.
Sliced bars on parchment paper.

Tips for Peanut Butter and Jelly Bars

Peanut butter and jelly bars are a quick, easy dessert that delivers the same nostalgic taste of a PB&J but with a hint of nuttiness from the oats and sweet gooeyness. Here are a few tips to make your bars the BEST! They will be gobbled up in minutes!

  • Peanut Butter Variations: If you like crunchy peanut butter, stick with crunchy. If you prefer smooth peanut butter, go ahead and switch it out for smooth! If you like it semi-crunchy, try ¼ cup of crunchy and ¼ cup of smooth. You can also substitute for other nut butters like cashew, hazelnut, and almond.
  • Jam Variations: Use your FAVORITE kind of jam in this recipe, or try a new flavor to change it up! Any kind of jam would be absolutely delicious, but I used strawberry because that’s my favorite.
  • Quick Oats vs Rolled Oats: If you like a little bit more chew try switching out the quick oats in the recipe for rolled oats. This will change the texture of the peanut butter dough just slightly and give your bars a little bit more chewiness.
  • Let Cool Completely: It is best to let your PB&J bars cool completely before cutting. It allows each slice to hold its shape better. Cut too early, and you may be left with a mushy mess and jam everywhere.

How To Store Peanut Butter and Jelly Bars

If you manage to keep these tasty bars around longer than a few hours, they can be stored in an airtight container either on the counter or in the fridge. They are the perfect treats to store and take on the go! They can even be added to school lunches for a twist on a classic staple.

  • Room Temperature: Store in an airtight container or in a ziplock bag for up to 5 days.
  • In the Fridge: Store in an airtight container or in a ziplock bag for up to 8 days. It’s best to let the bars come to room temperature before serving them.

Close-up of a cut peanut butter and jelly bar


  • Preheat the oven to 350°. Spray an 8×8 baking pan with cooking spray and set aside. You can line the baking pan with parchment paper if you would like to lift the bars from the pan before cutting them.
  • In the bowl of a mixer, use the paddle attachment to beat the butter, peanut butter, and brown sugar on medium until combined. Add the egg and vanilla and mix again until smooth.
  • In a medium bowl whisk together the flour, oats, baking soda, and salt. Add the dry mixture to the wet ingredients and mix on low just until combined.
  • Gently press 2/3 of the mixture evenly into the bottom of the pan followed by the jam spread evenly on top. The remaining third of the dough can be dropped in small sections over the top of the jam. If it doesn’t fully cover it, don’t worry! It doesn’t need to be completely covered, just evenly spread over the top.

  • Bake for just about 30 minutes, or until the top is golden brown. Allow cooling before slicing and serving.



Serves: 9

Calories398kcal (20%)Carbohydrates52g (17%)Protein8g (16%)Fat19g (29%)Saturated Fat8g (40%)Polyunsaturated Fat3gMonounsaturated Fat6gTrans Fat1gCholesterol48mg (16%)Sodium337mg (14%)Potassium209mg (6%)Fiber3g (12%)Sugar25g (28%)Vitamin A345IU (7%)Calcium41mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert

Cuisine American

Keyword peanut butter and jelly, peanut butter and jelly bars



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Baked,Desserts,Kid-Friendly,Oven

Tomorrow’s Breakfast is This Low-Carb Pizza

With more of us working from home, it seems as if meal times have gotten a little blurred. Breakfast for dinner is fairly commonplace – think vegetable frittata, an omelette or even waffles. But we don’t often see the reverse: dinner foods for breakfast. But why not?

Breakfast can be savory

Many of us have gotten used to sweet breakfast foods like cereals, fruits over yogurt or French toast. But going savory for breakfast can be much more satiating, especially when that meal contains protein, healthy fat and antioxidant-rich veg. Enter this breakfast pizza topped with cheese, vegetables and eggs (prosciutto is optional!).

Lower in carbs than the original

Most pizzas are made with wheat flour, but to make this recipe keto, we created a homemade crust using almond flour, eggs, cheese and a little arrowroot. It holds together nicely and makes a base loaded with protein and healthy fats – a far cry from the normal wheat flour crust that has your blood sugar crashing by mid morning.

Each serving of this pizza contains about 18 g of total carbs, but remember that it’s fiber-rich with 6 g of dietary fiber (that’s only 12 g net carbs per serving). Our dietitians generally recommend between 50 and 75 g total carbs per day on a plant-rich keto diet. That means this pizza can fit into any keto or lower-carb eating plan while keeping you feeling satisfied. In fact, this pizza is indeed very filling – if you’re a lighter eater, you can easily make this pizza serve six. Simply add two extra eggs over top and cut into six slices (the carb content will also be bumped down further).

Feel free to play around with the toppings: use mixed mushrooms, or add bell peppers and onions. To make your morning go smoothly, you can make the crust ahead of time, then top and bake in the morning.  

Keto Breakfast Pizza

  • 2 cups almond flour
  • 2 tbsp arrowroot flour
  • ¾ cup shredded mozzarella cheese
  • 3 large eggs, beaten
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¾ cup ricotta cheese
  • ½ cup mozzarella cheese
  • ¼ cup chopped fresh basil
  • ¼ tsp each sea salt and ground black pepper
  • 1 tsp extra-virgin olive oil
  • ½ bunch asparagus, trimmed
  • ½ cup sliced cremini mushrooms
  • 4 slices prosciutto
  • 4 large eggs
  • Fresh basil, for garnish

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. 
  2. In a medium bowl, combine all crust ingredients. Form into a ball and transfer dough to the prepared baking sheet. Press out into a 12-inch circle. Bake for 6 minutes, until dough looks set but not yet browned. 
  3. In a small bowl, mix together ricotta, mozzarella, basil, salt and pepper. Spread cheese mixture on to the dough leaving a half-inch rim all around.  
  4. In a medium saucepan on medium-high, heat oil. Add asparagus and mushrooms and cook for 2 minutes. Remove from heat and place over the cheese mixture. Top with prosciutto. Crack 4 eggs onto the surface of the pizza. Bake for 6 to 8 minutes until eggs are set and the dough is browning on the edges. Top with additional basil, if desired.

  • Serving Size 1/4 of recipe
  • Calories 705
  • Carbohydrate Content 18 g
  • Cholesterol Content 389 mg
  • Fat Content 54 g
  • Fiber Content 6 g
  • Protein Content 40 g
  • Saturated Fat Content 14 g
  • Sodium Content 1125 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 27 g
  • Polyunsaturated Fat Content 10 g

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Breakfast,Classics Made Clean,Gluten-Free,quick & easy

10 Ways to Eat Veggies That Aren’t Salads

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Did you know that you can make super satisfying fries from more than just golden potatoes? And no, we don’t mean sweet potato fries. Believe it or not, carrots, turnips, eggplants and many more veg can curb fry cravings. Try our clean rendition featuring carrots, parsnips, beets and asparagus coated in crunchy Panko breadcrumbs and paired with a fresh and flavorful herby cashew dip.

Vietnamese Banh Mi–Style Steak with Pickled Vegetables recipe

From carrots in Vietnamese sandwiches to sauerkraut from Germany, pickled veg are a global staple. Next time you’re firing up the grill for a juicy steak, opt for pickled veggies not as a side but as a nutritious bed for the main course, like we do in our vibrant Vietnamese BanhBanh Mi–Style Steak recipe.

Roasted Root Vegetables with Lemony Herb Pesto recipe

Hot, hearty roasted veggies are a flavorful treat in and of themselves. But if you use veggies as a vessel for dressing, we understand where you’re coming from. That’s why we devised this roasted root veg medley as a base for a herby, zesty pesto that comes together in a pinch.

Mixed Grilled Vegetables recipe

The best barbecues always feature a colorful collection of mixed grilled vegetables. Cooking on the grill lends an addicting smokiness that enhances the existing flavors of the veggies. Check out this recipe for instructions on the perfect prep and grill guide for bell peppers, eggplants, zucchini, summer squash, corn, onion, asparagus and garlic.

Veggie mini pizzas on white

Craving pizza? This vibrant, veg-forward version means you can indulge without compromising your health. The mini bases are sauced up with pesto and loaded with nutritious, antioxidant-rich vegetables like spinach, tomatoes, asparagus and shallots.

Creamy Kale Dip with Za'atar Pita Chips Recipe

This thick, creamy dip has a zip like no other, made with a base of Greek yogurt with zesty lemon, chives, parsley and simple spices that pack a punch. Its starring veg component? Finely chopped kale. You won’t even know you’re spooning vitamin K-rich goodness into your mouth when you dip your pita chips or fresh cut veggies into this herby blend.

Plate of Baba Ghanoush

The Middle East has truly perfected the art of eating veggies, and the proof is in the Baba Ghanoush, a Levantine staple made of smoky eggplant. In our rendition, we added a roasted bell pepper for a gorgeous smoky flavor. When in season, add fresh pomegranate arils as a sweet, bright garnish.

Vegetable– & Brown Rice–Stuffed Peppers recipe

Not only is this dish incredibly satiating thanks to the brown rice and chickpeas, it’s also chock full of veggies and dense in nutrients. You can stuff your peppers with the veggies you like best – just ensure they cook down nice and soft for good consistency in every bite. For this recipe, our choice of veggies include celery, carrots, shallots, black olives and sun-dried tomatoes.

White Bean Falafel with Pickled Vegetables and Yogurt Sauce

Chickpeas have been getting a lot of attention as of late. That’s why we’re turning our attention to its underrated cousin, the navy bean. This protein-rich legume plays the lead role in these flavorful falafels. Like standard falafels, we’re keeping them bite-sized in this recipe, but you can bump it up to burger-size for a proper plant-based patty.

Cashew Ginger Chicken Stir-Fry with Mango recipe

An easy, healthy, dependable weeknight meal, stir-fry will always have your back. Our recipe features everything from beautifully seasoned chicken to mangoes bursting with flavor to crunchy cashews to veggies, of course. Specifically, broccoli, daikon, green onion and carrot.

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#Ways #Eat #Veggies #Arent #Salads

Vegetables,baba ghanoush,bang mi,dip,Falafels,Fries,Grilled,mini pizza,Pesto,pickle,pickled,pickled veggies,Pizza,steak,stuffed peppers,Veggies

This Polenta-Crust Skillet Pizza Is Your Gluten-Free BFF

There are many ways to make a gluten-free pizza crust – and we’ve probably tried them all. Cauliflower is our most popular healthy alternative by far. But when you want something that’s a tad more convincingly crust-like in taste, polenta is your guy.

Here, we bake this polenta-based skillet pizza in cast-iron, which delivers that coveted crispy quality. It’s got the kind of sturdiness that might even tempt you to put down the knife and fork, pick up a slice in your hands, and truly live.

If you’re not a frequent polenta-buyer, you’ll want to be sure to pay attention to the type you buy. We call here for instant polenta, which you’ll likely find where your supermarket stocks baking supplies and flours, not pasta. If you can’t find instant, traditional polenta will work. Just know that you’ll just need to allot a bit more time for the process. That squishy tube of pre-prepped polenta that lives next to the pasta can work here (just skip the polenta prep step and press it into your skillet) but you may not be able to achieve as crispy of a base.

On top, we put classic red tomato sauce, ribbons of zucchini, rings of bell pepper and a crumble of goat cheese. If you eschew dairy, you can make a great substitute from cashews or purchase the vegan cheese of your choice. Vromage offers a great goat cheese sub, or Kite Hill’s vegan ricotta will work, though with a bit less of the distinctive tang.

From Vegetarian Times


More Related Recipes to Try Next:


Gluten-Free Polenta Crust Skillet Pizza with Goat Cheese and Summer Vegetables

  • 2 tbsp olive oil, divided
  • 3/4 cup instant polenta
  • 1/2 tsp salt
  • 1 recipe Quick Pizza Sauce or 1 cup store-bought pizza sauce
  • 1 3.5oz log goat cheese, thinly sliced
  • 1 zucchini, peeled into thin strips
  • 1 small red bell pepper, cut into rings

1. Preheat oven to 400°F. Brush bottom and sides of 10-inch cast-iron skillet with 1 tbsp oil.

2. Combine polenta, salt and 3 cups water in saucepan. Bring to a boil, whisking constantly. Cook for 5 minutes, or until polenta is thick. Spread polenta in prepared skillet, set in oven and bake 20 to 25 minutes, or until polenta begins to brown on the sides.

3. Remove skillet from oven and spread sauce over the polenta base. Top with half of goat cheese slices. Spread zucchini strips over goat cheese, top with bell pepper rings and then remaining goat cheese. Drizzle with remaining oil. Return to oven, and bake 10 to 15 minutes more, or until cheese is melted and bubbly. Let cool for 10 minutes before slicing and serving.

  • Calories 167
  • Carbohydrate Content 18 g
  • Cholesterol Content 7 mg
  • Fat Content 9 g
  • Fiber Content 3 g
  • Protein Content 6 g
  • Saturated Fat Content 3 g
  • Sodium Content 351 mg
  • Sugar Content 5 g

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#PolentaCrust #Skillet #Pizza #GlutenFree #BFF

Gluten-Free,Pizza Recipes,polenta

This No-Grain Tortilla is a Gut-Health Staple

For most of us, tacos, wraps and burritos are a must. But if your gut health is compromised, you may have been told to avoid gluten or grains – which, sadly, might mean you have to say adios to traditional tortillas. But don’t worry, there’s a new tortilla in town, and they’re quite easy to make.

Conventional tortillas aren’t for everyone

If you’ve been eating tortillas for decades, you might be wondering, what’s wrong with them? The answer is a little complicated because it depends on the state of your gut.  

Most tortillas are made of either corn or wheat flour. If you are following a gluten-free diet, you might be able to eat corn tortillas, but many gut-supportive diets such as the Paleo diet, the Autoimmune Paleo Diet (AIP) or even the Whole30 don’t allow corn. So what’s a tortilla lover to do? The answer may lie in these cassava tortillas.   

The cassava solution

Made from the cassava root, a staple veg in Africa, Asia and Latin America, cassava flour is one of our favorite flours for grain-free baking because it has a fine texture and is the most similar to wheat flour. Since it’s made from a vegetable, it provides a starchy quality without gluten or grains. It’s actually made from the same source as tapioca starch, except that tapioca uses the starchy pulp only, while cassava flour uses the entire root.

Cassava flour is a great flour substitute in Paleo and gluten-free cooking: it can be used as a thickener for casseroles, a breading for fish or chicken, and, of course, they make especially good tortillas. 

While these cassava tortillas take a minute to form and cook, they hold up well in the fridge and freezer so we recommend making a double batch and stashing them away to use throughout the week. Use them in tacos, as a base for a breakfast wrap or smother it with pesto, cheese and veg then bake for a quick flatbread.

Cassava Tortillas

  • 1¾ cups cassava flour, or as needed
  • ½ tsp sea salt
  • 1 cup hot water
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp honey or maple syrup

  1. In a stand mixer fitted with the paddle attachment, combine the flour and salt. In a bowl, whisk together the hot water, oil and honey. With the mixer running on low, slowly pour the liquids into the flour mixture. Beat on medium speed for about 2 minutes or until the dough is cohesive and not hot to the touch (add up to 1 tbsp additional cassava flour if needed to hold together). Divide into 12 balls of equal size and cover.
  2. Heat a cast iron skillet on medium. While the skillet heats, roll out a ball of dough into a 6-inch tortilla, dusting the dough and work surface with additional cassava flour. (You can also roll the dough out between 2 sheets of parchment paper.)
  3. Place a tortilla in the skillet and cook for about 30 seconds. Flip and cook until brown spots appear on the bottom of the tortilla. Transfer to a plate and cover to keep warm.
  4. Repeat the cooking process with the remaining tortillas. Tortillas are best served warm, but they can be made in advance and kept in an airtight container in the refrigerator or freezer.

 

Recipe courtesy of Paleo magazine

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Paleo,Gluten-Free,Grain-Free Tortillas

Easy, Quick Sirloin Beef Wraps Recipe

Speedy, easy and nutrient-dense – recipes don’t get much better than this. Our juicy Easiest, Quickest Sirloin Beef Wraps feature American steak cooked to perfection and sliced into bite-sized slivers. Wrapped in fluffy whole-wheat tortillas and dripping in a homemade sauce, you won’t believe this dinner came together in only 30 minutes or less.

These wraps contain 98% of your daily requirement for vitamin A. Also known as the “beauty vitamin,” it helps keep skin smooth and soft. Some research points to vitamin A’s ability to protect the skin from sun damage and slow down the breakdown of collagen. Vitamin A is also essential for healthy bones and teeth. Famously, this vitamin is also crucial for eye health, including maintaining acute night vision.

We top these sirloin beef wraps with a crunchy veg medley (carrots, cucumber and red onion). However, you can switch it up as you see fit! Try garnishing with pickled carrots and beets for a sweet-and-sour touch. Or fill with juicy oven-roasted tomatoes for umami in every bite.

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

  • 12 oz boneless sirloin steak, trimmed of visible fat
  • 1 tbsp balsamic vinegar
  • 1 tsp safflower oil
  • 4 whole-wheat tortillas (each 7 1/2 inches in diameter)
  • 3 cups shredded romaine lettuce
  • 1/2 cup thinly sliced carrots (about 1 medium carrot, peeled)
  • 2 oz thinly sliced red onion (about 1 medium red onion)
  • 1/2 medium cucumber, thinly sliced (peeled)
  • 1/4 to 1/2 packed cup chopped cilantro leaves

  1. Place steak on a dinner plate, spoon 1 tbsp vinegar over top and turn several times to coat. Let stand 10 minutes.
  2. Meanwhile, prepare sauce: In a small bowl, whisk together all sauce ingredients and set aside.
  3. Heat oil in a large nonstick skillet on medium-high. Tilt skillet to coat bottom lightly. Cook steak for 4 minutes per side or to desired doneness. Place on a cutting board and let stand for 5 minutes before thinly slicing.
  4. Warm tortillas according to package directions. Top each tortilla with equal amounts of lettuce, carrots, onion and cucumber. Divide steak among tortillas and sprinkle with cilantro. Spoon sauce over top, dividing evenly. Wrap to serve as a sandwich or serve open-faced.

  • Serving Size 1 tortilla, 3 oz steak, 1 T sauce, 1 c vegetables
  • Calories 309
  • Carbohydrate Content 36 g
  • Cholesterol Content 60 mg
  • Fat Content 6 g
  • Fiber Content 4 g
  • Protein Content 23 g
  • Saturated Fat Content 1 g
  • Sodium Content 500 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

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#Easy #Quick #Sirloin #Beef #Wraps #Recipe

Meat & Vegetarian Proteins,American,Beef,carrots,CE18,Classics Made Clean,Dijon,Dinner Tonight,easy,lunch,quick,Red Onion,Romaine Lettuce,Sirloin Steak,Wraps

Light & Easy 
Prawn Pasta Recipe

This simple dinner screams summer. A bed of satiating yet lightweight noodles topped with juicy seafood bites, our Light & Easy Prawn Pasta comes to life in 30 minutes or less. It’s quick enough for a healthy personal dinner, yet impressive enough to feed your friends at the height of patio season.

First, cook a bed of pasta al dente – we recommend opting for a skinny variety, such as spaghettini, fettuccine or linguine. Then, top with flavorful morsels of shrimp, seasoned to perfection. We opted for a lemony shrimp cooked in parsley, dry white wine and cherry tomatoes. And of course, no pasta would be complete without a fresh garnish. For this light & easy dish, we went with complimentary light & easy olive oil (extra-virgin, of course) and chopped basil.

Any variety of this classic, easy dish will turn out delicious with minimal effort. First, try our Light & Easy Prawn Pasta recipe below for size. Then, mix and match spaghetti, seafood and seasoning varieties until you find your perfect plate.

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

  • 1 lb whole-grain spaghettini, 
fettuccine or linguine
  • 1 1/2 lb medium to large raw, peeled and 
deveined prawns or shrimp, preferably tail-on
  • Juice of 1/2 lemon
  • 3 tbsp olive oil, plus additional to serve
  • 3 cloves garlic, minced
  • 1/8 tsp red pepper flakes (TRY: Simply Organic Crushed Red Pepper Flakes)
  • 1/2 cup fresh flat-leaf parsley leaves, 
finely chopped
  • 1/2 cup dry white wine
  • 14 oz cherry tomatoes, chopped
  • 1/8 tsp sea salt
  • 1/4 cup chopped fresh basil leaves, optional

  1. Cook pasta al dente according to package directions. Drain.
  2. Rinse prawns in a large bowl filled with water and lemon juice. Set aside.
  3. In a large nonstick skillet on medium-high, heat oil. Add garlic and pepper flakes and sauté for 2 to 3 minutes. Add parsley and prawns and cook until prawns turn vivid pink. Add wine, stirring until reduced by about half. Add tomatoes and cook for 5 more minutes. Remove prawns from sauce and set aside in a shallow dish.
  4. Add pasta to skillet with sauce and sauté on medium-high heat for 1 minute; season with salt. Transfer pasta to a serving platter and arrange prawns over top. Serve with a drizzle of oil and basil (if using).

  • Serving Size 1 1/2 cups
  • Calories 382
  • Carbohydrate Content 44 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 9 g
  • Protein Content 26 g
  • Saturated Fat Content 1 g
  • Sodium Content 50 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0.5 g

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#Light #Easy #Prawn #Pasta #Recipe

Recipes,30 minutes,30 Minutes or Less,easy,Pasta,Prawn,quick,simple,summer dinner,summer lunch

Roasted Vegetables & Goat Cheese Rotini Pasta Salad

Hot weather calls for pasta salads: cold, filling and packed with nutritious morsels of choice. Our  Roasted Vegetables & Goat Cheese Pasta Salad is perfect for the heat. A bed of satisfying macaroni is tossed with a vibrant veggie medley. We went with a summery fresh selection of bell peppers, onions, zucchini, eggplant and tomatoes, all oven-roasted. Drizzle the whole thing in our homemade herby vinaigrette, top with creamy goat cheese, and call it a day. It’s so quick and easy to throw together this healthy, filling meal, you’ll find yourself coming back to it again and again!

Fun fact: The goat cheese in our pasta salad isn’t just rich delicious. It’s also actually easier to digest than cows’ milk cheeses. This is because goat milk has 20% smaller fat globules and lower lactose levels in comparison to cow’s milk.

We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission. This, in turn, supports our work.

  • 2 cups uncooked Kamut elbow macaroni or rotini pasta
  • Olive oil cooking spray
  • 1 red bell pepper, sliced into wedges
  • 1 green bell pepper, sliced into wedges
  • 1 yellow bell pepper, sliced into wedges
  • 1 red onion, thickly sliced into semi-circles
  • 1 zucchini, halved lengthwise and sliced into half-moons
  • 1 eggplant, quartered lengthwise and sliced
  • 1 cup whole cherry tomatoes, halved
  • 5 oz soft goat cheese, crumbled
  • 1 clove garlic, coarsely chopped
  • 1/4 tsp each sea salt and fresh ground black pepper (TRY: Simply Organic Ground Black Pepper)
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup roughly chopped fresh chives
  • 1/4 cup roughly chopped fresh flat-leaf or Italian parsley
  • 1/2 packed cup whole fresh basil leaves
  • 1/2 cup verjus

  1. Preheat oven to 400°F. Prepare pasta according to package directions. Rinse under cold water to remove sticky starches; drain well and set aside.
  2. Mist a baking sheet with cooking spray and add peppers and onion in a single layer. Roast in oven until just browned but not soft, about 10 minutes. Transfer peppers and onion to a large bowl. Repeat with zucchini and eggplant in a single layer, then tomatoes; once roasted, add to bowl with peppers and onion.
  3. Meanwhile, prepare vinaigrette: In a blender or food processor, blend all vinaigrette ingredients into a smooth liquid.
  4. Add pasta and vinaigrette to bowl with vegetables and toss well to coat evenly. Top with cheese and serve.

  • Serving Size 1 cup
  • Calories 191
  • Carbohydrate Content 29 g
  • Cholesterol Content 8 mg
  • Fat Content 5 g
  • Fiber Content 5 g
  • Protein Content 9 g
  • Saturated Fat Content 3 g
  • Sodium Content 163 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

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#Roasted #Vegetables #Goat #Cheese #Rotini #Pasta #Salad

Vegetarian,BBQ,Dinner,Elbow Macaroni,goat cheese,grill,lunch,pasta salad,roasted vegetables,Rotini,summer recipe

Make This Easy Blackcurrant Coulis Recipe While You Still Can

Blackcurrants are one of those ingredients, like ramps or rhubarb, that show up for only a brief window each year. And each time, they inspire major food nerd obsession. If you’ve spotted someone leaning in to chat with a farmer at your local market over the last few weeks, whispering conspiratorially while furtively glancing around, they were probably discussing the date to expect the arrival of blackcurrants. Once the currants hit wherever you are, you’ll want to snap them up and make a big batch of this blackcurrant coulis recipe.

Coulis, a term of French origin, is a sauce made from puréed and strained vegetables or fruits. The fruit versions – like this blackcurrant concoction – are usually used as a sweet topper over desserts. It’s incredibly simple to make and results in a sauce that can be refrigerated or frozen to extend its life. Keep it on hand to drizzle over yogurt or desserts, or even consider using a bit to flavor a homemade vinaigrette.

Ways to Use Blackcurrant Coulis:

  • In parfait-form, over yogurt
  • Drizzled on top of vanilla or berry ice cream
  • With hot scones or croissants
  • As a dip for fresh fruit
  • As a liquid flavor enhancer over pound cake

Blackcurrant Coulis

  • 1 lb fresh or frozen black currants, stems removed
  • ½ cup organic evaporated cane juice
  • 1 ½ tbsp lemon juice

Place all ingredients and 2 cups water in medium saucepan, and bring to a boil. Reduce heat to medium, and cook 10 minutes, or until black currants have broken down and sauce is thickened. Press mixture through fine sieve into bowl to remove seeds and skins. Let cool.

Both the fruit and this dessert sauce freeze well. For the coulis, simply fill containers three-quarters full and freeze. Serve with yogurt or ice cream.

From Vegetarian Times

  • Serving Size ¼ cup
  • Calories 80
  • Carbohydrate Content 20 g
  • Cholesterol Content 0 mg
  • Fat Content 0.5 g
  • Fiber Content 3 g
  • Protein Content 0.5 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 1 mg
  • Sugar Content 13 g

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#Easy #Blackcurrant #Coulis #Recipe

Fruit,black currant,Black Currants,Cake,coulis,croissants,Currant,currants,dessert,Desserts,fresh fruit

The Gluten-Free Berry Crumble That Can Double as Breakfast

Most people fall into one of two camps when it comes to fruity desserts: crumbles or pies. For those who love a flaky, buttery crust, a pie makes a lot of sense. However, when it comes to allowing the fruity filling shine, there is really only one way to go – and that’s a crumble.

But, conventional crumbles aren’t made for all diets. Most of them contain white flour and a whack of sugar that tends to spike your blood sugar. So, we’ve decided to remake the classic crumble into a healthier – and gluten-free – dessert that doesn’t bog down the gorgeous fruit filling with unnecessary ingredients that weigh you down. 

In our gluten-free berry crumble, we’ve opted for a topping of almond flour, shredded coconut and coconut sugar combined with butter and warming cinnamon. With no grains at all, this berry crumble can fit into a Paleo-friendly meal plan as well. Here, we use a mix of raspberries, blueberries and blackberries, but you can use the crumble topping with any filling you like (we’re looking at you, apples!).

And since we’ve cleaned up this gluten-free berry crumble and made it better for you, why not make a double batch and indulge for breakfast? It all comes down to the topper: serve it with a dollop of yogurt for breakfast, and then make it indulgent for dessert with a scoop of ice cream. 

Gluten-Free Berry Crumble

  • 2½ cups fresh blackberries
  • 2 cups fresh blueberries
  • 1½ cups fresh raspberries
  • 2 tbsp arrowroot starch
  • 2 tbsp pure maple syrup
  • 1 tbsp fresh orange juice
  • Pinch sea salt
  • 1 cup blanched almond flour
  • ½ cup unsweetened shredded coconut
  • ½ cup coconut sugar
  • 1 tsp ground cinnamon
  • ¼ tsp sea salt
  • ¼ cup cold organic unsalted butter, cut into small cubes
  • ½ cup raw unsalted walnuts, chopped
  • Optional, for serving: yogurt, vanilla ice cream or whipped cream

  1. Preheat the oven to 350.Grease a 7-by-11-inch baking dish.
  2. Prepare filling: In a medium bowl, combine all ingredients. Stir to fully coat the berries. Spread in an even layer in the prepared baking dish.
  3. Prepare topping: In a separate medium bowl, combine almond flour, coconut, coconut sugar, cinnamon and salt. Cut the butter into the flour mixture, using a pastry cutter or two knives, until pea-size crumbs form. Add walnuts and stir to combine. Spread the topping evenly over the fruit.
  4. Place the baking dish on a baking sheet to catch any drips and bake until filling is bubbly and topping is golden brown, 50 to 55 minutes. If the topping starts to brown too much, cover with a piece of parchment paper (or foil) during the last few minutes of baking.
  5. Cool 10 minutes before serving in bowls with yogurt, ice cream or whipped cream (if using).

Recipe courtesy of Paleo Magazine

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Dessert,berries,Classics Made Clean,Gluten-Free,Paleo Diet

The Gluten-Free Waffles That Actually Count As a Healthy Breakfast

Most of us think of waffles as a weekend treat. They are often made with refined wheat flour and sugar, both of which can spike your blood sugar and then have you snoozing through your morning meeting. But what if we told you that there is a better waffle out there, one that counts as a nourishing breakfast that you can enjoy on a weekday too? 

A better waffle

Wheat flour doesn’t have the monopoly on waffles, there are plenty of other flours you can use to make waffles healthier. In our gluten-free waffles, we use coconut flour, which is grain-free, Paleo-friendly and suitable for gut-supportive eating plans. Coconut flour is high in fiber and it absorbs a lot of moisture, so a little goes a long way. 

We’ve also added arrowroot starch to the mix. If you’re not familiar with arrowroot, this versatile starch comes from the arrowroot plant and is sometimes blended with other flours in gluten-free baking. It also makes a great substitute for cornstarch, which can often come from GMO corn. Note that arrowroot starch and arrowroot flour are the same, as you’ll sometimes see both on product labels. 

Make it ahead

Most of us don’t think of waffles as a grab-and-go breakfast, but these gluten-free waffles are actually the ultimate no-fuss meal. 

You can make them on Sunday and store them in the fridge for up to four days. You can also make a double or triple batch and freeze them for long-term storage – just make sure to place parchment or wax paper in between so they don’t stick to each other. Then, when you’re ready to eat, simply thaw then reheat in the toaster oven. 

Customize it

We love using subtly sweet blueberries in these gluten-free waffles, but you can easily sub in another berry (just chop them to smaller pieces) or even chocolate chips for more decadence. Get creative with toppings too: fruit, chopped nuts, seeds or even a dollop of yogurt or a smear of nut butter can make this feel like a complete meal.

Coconut-Blueberry Waffles

 

  • 1 cup full-fat coconut milk
  • 5 large eggs
  • 2 tbsp pure maple syrup
  • 2 tsp pure vanilla extract
  • 2 tsp lemon zest
  • ½ cup coconut flour
  • 3 tbsp arrowroot starch, divided
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • ¾ cup fresh blueberries
  • 1 tbsp coconut oil, for greasing

  1. Preheat a waffle iron.
  2. In a large bowl, whisk together the milk, eggs, maple syrup, vanilla and lemon zest until well combined.
  3. In a separate medium bowl, combine the coconut flour, 2 tbsp arrowroot, baking soda and salt. Slowly add dry ingredients to the wet ingredients and whisk until well combined and smooth.
  4. In a small bowl, toss the blueberries with the remaining 1 tbsp arrowroot. Fold blueberries into batter.
  5. Grease waffle iron with coconut oil. Add about 1/4 cup of batter to each waffle mold and cook until golden brown, according to your manufacturer’s instructions. Repeat with remaining batter.

 

Recipe courtesy of Paleo Magazine 

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#GlutenFree #Waffles #Count #Healthy #Breakfast

Breakfast,Classics Made Clean,Gluten-Free,Under 45 Mins