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What’s in Season in May

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We are now officially in May! If you are looking for a guide to what’s in season this month, you have come to the right place. From pineapple to wild garlic, there are plenty of new fruits and vegetables that have popped up as we slowly start to enter the end of spring.

what's in season in may main blog image

After a rainy April, May springs into high gear with warm sunshine and flowers blossoming. This also means that the cold weather vegetables and fruits like beets and citrus are slowly starting to see themselves off the produce shelves. Now we get to look forward to more variety and all those fresh options we look forward to seeing during the summery months.

This guide to what’s in season in May is your ultimate source for a full list of produce to keep an eye out for these next few weeks! As you know we live in a modern world, so a lot of these options will be on the shelves year-round. Note that this is a guide so you can pick the vegetables and fruits when they are in their peak season (i.e. when they have the most flavor and the most nutrients).

With farmers markets opening up soon, you can look forward to better pricing on the fresh produce lists below!

vegetables in season in may

Below is the ultimate list of everything that is in season in May. Think of this as your guide to shopping the produce section or your local farmers market for vegetables!

Artichokes

Arugula

Asparagus

Avocados

Beets

Bell Peppers

Bok Choy

Broccoli

Carrots

Cauliflower

Celery

Corn

Cucumbers

Endive

Fennel

Green Beans

Kale

Leeks

Microgreens

Mushrooms

New Potatoes

Okra

Peas

Potatoes

Radicchio

Radishes

Rhubarb

Spinach

Spring Greens

Sweet Onions

Wild Garlic

Zucchini

fruits in season in may

Now is the time to start picking up fruit and making your favorites snacks, desserts, mains, and cocktails with them!

Apples

Apricots

Blackberries

Blueberries

Cantaloupe

Cherries

Grapefruit

Kiwi

Lemons

Limes

Mangos

Nectarines

Oranges

Papaya

Peaches

Pineapple

Plums

Raspberries

Strawberries

Tomatoes

may seasonal recipes

With springtime being a time for new beginnings, I love to make sure I’m incorporating seasonal ingredients into fresh recipes as much as I can throughout May.

Below I’m sharing some of my favorite May seasonal recipes. All of these festive eats and sips are ideal for a party, but they are easy enough to make any night of the week for your friends and family. Don’t just save one for later – make a plan to make it next week or this coming weekend! Life is too short to dream of making the recipes after all. Make them and enjoy them!

Be sure to scroll to the bottom of this post for a handy graphic to save so you always know what’s in season in May!

Charred Corn Chicken Avocado Tacos

Charred Cilantro Lime Corn Chicken Avocado Tacos

Charred Cilantro Lime Corn Chicken Avocado Tacos are the best reason to stay in for Taco Tuesday this week. From the flavorful honey lime chicken to the spicy charred corn salsa, every element of these colorful tacos provides texture and ample punches of flavor!

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Picture of lifting out a slice of chocolate strawberry cake

Chocolate Strawberry Cake

Moist, fluffy chocolate cake layered with a fruity strawberry buttercream frosting makes this Chocolate Strawberry Cake my most popular cake recipe of all time!

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Thumbnail image of Italian Stuffed Peppers

Spicy Italian Stuffed Peppers

Spicy Italian Stuffed Peppers are a fresh twist on a family favorite! Sweet bell peppers are stuffed with a hearty mixture of ground beef, marinara sauce, Italian herbs, cheese, and veggies. Each stuffed pepper is a dinner unto itself, but without the carbs that you typically see in stuffed peppers!

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Sparkling Blueberry Thyme Vodka Lemonade | cakenknife.com #cocktail #lemonade #drink #recipe

Sparkling Blueberry Thyme Vodka Lemonade

A Sparkling Blueberry Thyme Vodka Lemonade has just the right amount of fruity tartness to keep you refreshed this summer! The surprising addition of thyme brings a subtle herbaceous note that you won’t be able to get enough of. Be prepared to indulge in at least two! 

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Overhead image of wontons on a baking sheet with hot honey and jalapeños

Jalapeño Avocado Cream Cheese Wontons

If you love jalapeño poppers, you are going to flip out over these Jalapeño Avocado Cream Cheese Wontons! The creamy and spicy filling wrapped in crispy wonton wrappers makes these poppers a fantastic party appetizer (or afternoon snack…).

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Glasses with red cocktail made out of berries and limes

Raspberry Margarita

A refreshing Raspberry Margarita is some special, easy, and delicious to whip up this week! With only four ingredients, it’s sure to be a hit with your friends and family. Grab your key ingredients and join us in making this classic cocktail with a fruity twist.

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Sheet Pan Pineapple Chipotle Chicken Tacos with Jalapeño Sauce

Sheet Pan Pineapple Chipotle Tacos with Jalapeno Sauce gets dinner on the table in less than 30 minutes, with as little work as possible. Everything is roasted on a sheet pan, the sauce goes into the blender, and the taco fillings are sliced up. Super easy mix of spicy, sweet, and smoky!

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French Onion Burger

All the flavors of your favorite soup, but in a burger! Juicy, flavorful burgers are topped with gruyere and caramelized onions for a killer summer burger.

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Garlic butter roasted carrots and potatoes in a bowl image

Garlic Butter Oven Roasted Carrots and Potatoes

Garlic Butter Oven Roasted Carrots and Potatoes are the side dish that goes with anything you can think of! The rich and creamy gold potatoes with bright, flavorful carrots are a classic combination. All you need are a few ingredients from your pantry!

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Photo of bright and colorful cocktail

Spicy Mango Margarita

A Spicy Mango Margarita is just the right balance of sweet, spicy, and tangy to refresh your palate! Pair it with your favorite tacos, dips, and more. There’s also an option to make it in a big batch below!

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Picture of spring recipe with green vegetables

Easy Risotto with Asparagus and Peas

Risotto with Asparagus and Peas is a simple and flavorful recipe to elevate any springtime meal. The tender and creamy risotto is packed with fresh asparagus and plump peas, making it easy to pair with your favorite protein. Serve it as a side dish, starter, or even a vegetarian main dish!

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Overhead photo of blackberry cocktails

Blackberry Mojito

It’s officially spring so it’s time to bust out the berries in EVE-RY-THANG. Make your next happy hour even happier with a Blackberry Mojito!

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Need more inspiration for summer cooking/baking? Check out my summer recipes page!

what’s in season in May?

Be prepared for the upcoming months with my guides on what’s in season in June and July!

The Best Chicken Taco Seasoning

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Homemade Chicken Taco Seasoning is the easiest way to spruce up your chicken for your next taco night! Create your own delicious blend of spices to turn those regular ol’ tacos into something exceptionally tasty! The seasoning can be stored for up to 6 months, so make a batch now and have it ready to use whenever you need it.

Picture of chicken taco seasoning mix in a bowl

about this chicken taco seasoning

There’s no need to buy taco seasoning ever again once you make this homemade blend of spices! This is the easiest addition to your pantry that will save you money and ends up tasting a lot better than those packets you buy at the store.

When you make a seasoning mix at home, the best part is that you are in control of the ingredients.

Now I know some of you might be thinking “how the heck can I be in control of the ingredients? I don’t know how to adjust recipes!”

The truth is, adjusting this spice mix is actually a lot easier than you think.

First, make the recipe as noted. Use a portion for your next taco night and pay attention to the flavor. Do you feel like it needs more salt, or has too much salt? Adjust the salt amount by 1/4 tsp either way. Do you want the seasoning to be smokier? Add 1/4 tsp smoked paprika.

Perhaps you feel like it needs more garlic or onion? Adjust the onion powder or garlic powder (or both!).

Seasoning mix in a bowl for tacos image

Trust your taste buds.

They will guide you to making sure this taco seasoning recipe is just right for YOU and your family!

Of course, I happen to like it as is, so you may not even want to adjust it at all! 😉

Homemade taco seasoning is so easy to throw together and it makes any chicken you add it to oh-so much more flavorful. Whether you are adding it to skinless chicken thighs or skinless chicken breast or ground chicken, you are going to find yourself returning to this recipe time and time again.

However, this isn’t just for chicken! You can also add it to ground turkey, use it as a spice blend for roasted or grilled vegetables, or even pork/beef/tofu.

Be sure to pair it with your favorite margarita like a tart and sweet passion fruit margarita or a smooth simple Texas margarita.

Chicken taco seasoning mix ingredients photo

ingredients

chili powder – You can purchase this chili powder from your local grocery store, if you are in the United States. Note that if you are located in Europe, chili powder is not the same mixture of spices that you can get in the US. Instead, European chili powder is made from dried chilis making it very spicy (like cayenne pepper).

ground cumin – this is the powder made from ground whole cumin seeds.

smoked paprika – I love the smoky flavor from smoked paprika, but you can also use plain paprika if you prefer.

salt – Use fine kosher salt.

garlic powder – Garlic powder is a spice made from dehydrated garlic.

oregano – Dried oregano is all that you need here.

coarse ground black pepper – I prefer coarse freshly ground black pepper to get the best flavor in this seasoning! If you are using pepper that is already ground, just make sure it is fresh.

ground coriander – This ground spice comes from coriander seeds (also known as cilantro seeds!).

onion powder – Onion powder is a spice made from dehydrated onion.

cayenne pepper or red chili flakes – Cayenne pepper is made from a moderately hot chili pepper. Crushed red pepper flakes are made from dried and crushed red chili peppers. You can use either in this recipe!

this recipe’s must haves

You only need a small bowl and a spoon to make this recipe!

To measure out everything, you will need measuring spoons.

I like to store my taco seasoning in a mason jar in the pantry!

Picture of a small bowl with spoon in chicken taco seasoning mix

here’s how to make chicken taco seasoning

stir together

In a bowl, stir together all the ingredients for the seasoning.

store

Use a funnel to pour the seasoning into an airtight container such as a small mason jar. The chicken taco seasoning can be stored at room temperature for up to 6 months in a cool, dark place.

tips for success

make sure your spices are fresh. Did you know that spices only last six months? Ground spices in particular lose freshness quickly. If you are unsure how old your spices are, just smell them. If they don’t smell like anything, then it’s time to get rid of them and buy new ones. When you use whole spices, those last for up to five years! You can ground them fresh as needed.

add heat. As I note in the recipe below, you can add some cayenne pepper and red pepper flakes to give the seasoning some heat. I like to add about 3/4 tsp of cayenne pepper because it is just the right amount of heat. I recommend adding anywhere from 1/2 tsp to 3/4 tsp of either cayenne pepper or red pepper flakes.

note how much the recipe makes. The recipe below makes almost 1 cup in total of seasoning. I find that I always need more than just 2 Tbsp for a pound of meat, and it’s so much more convenient to make the big batch! If you prefer to make enough for one serving, here are the measurements for one pound of meat:

1 Tbsp chili powder

1 Tbsp ground cumin

2 tsp smoked paprika

2 tsp salt

1 tsp garlic powder

1 tsp oregano

1 tsp coarse ground black pepper

1/2 tsp ground coriander

1/2 tsp onion powder

Optional 1/8 tsp to 1/4 tsp cayenne pepper or red chili flakes (if you like heat!)

More tasty chicken tacos to explore: Sheet Pan Pineapple Chipotle Chicken Tacos | Instant Pot Chipotle Chicken Tacos | Charred Corn Chicken Tacos | Instant Pot Chicken Tinga Tacos

Bowl with chicken taco seasoning after mixing image

how much taco seasoning do you need for 1 pound of meat?

For every pound of meat, you will need 2 Tablespoons of this chicken taco seasoning. You can also adjust this based on your flavor preference, but this is the same amount as most taco seasoning packets on the store shelves contain.

When cooking the ground chicken, I recommend adding the seasoning while it cooks and stirring to coat it well. You can also use this seasoning blend as a rub on chicken breasts or thighs! I personally prefer the juiciness of cooked chicken breast and chicken thigh in tacos. Simply cook it through on the stovetop or bake in the oven after rubbing it with the seasoning mixture. Slice and serve in tortillas, on burrito bowls, or however else you would like!

what’s the difference between this and regular taco seasoning?

Taco seasoning and this chicken taco seasoning have a lot of the same ingredients! You can use this mix whenever you like, but this particular blend has less cumin and adds in coriander which lends itself well to poultry.

can I use this seasoning on beef?

Yes, this seasoning will work for ground beef, beef, ground turkey, seafood, and even alternative proteins!

I think that the flavors are best with poultry, like chicken and turkey, but it is tasty on other proteins as well.

Need more inspiration for dinners? Check out my dinner recipes page!

Chicken tacos with seasoning and toppings on platter

how to use this chicken taco seasoning

Obviously, this chicken taco seasoning is for adding to chicken and using in tacos! If you want to use this the easiest way possible, add 2 Tbsp of the seasoning to the Instant Pot with 1 lb boneless, skinless chicken breasts or thighs with 1/2 cup chicken stock. Cook for 10 minutes on High pressure, then let naturally release for 5 minutes. Manually release pressure, shred chicken, and serve!

You could also use it to season any leftover chicken or shredded rotisserie chicken to add to nachos, enchiladas, burritos, and more. Also there’s nothing wrong with making classic crispy chicken tacos!

However, since poultry is a lighter meat, this seasoning blend also lends itself well to shrimp, tilapia, seasonal vegetables, eggs, chickpeas, tofu, and more. This is an easy way to season your favorite proteins or to shake up the seasoning for a side dish of roasted or steamed vegetables.

If you like making your own homemade spice mixes, you should definitely add this smoky and savory bbq chicken rub to your pantry!

Do you love all things tacos and tequila? I’ve got a round up of tequila and tacos recipes for you to enjoy!

how to store and reheat

Store. Store the seasoning in an airtight container at room temperature. If the spices used are fresh, the seasoning will last for up to 6 months. I recommend labeling your jar with either the date that it is stored or the date that it is due to expire to keep track for yourself.

Finally, if you make this easy chicken taco seasoning recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

everyday seasonal cookbook image

everyday seasonal cookbook

With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.

download now
Picture of chicken taco seasoning mix in a bowl

the best chicken taco seasoning

The best taco seasoning to use for chicken or turkey!
5 from 81 votes
Print Pin
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup

equipment

ingredients

  • 3 Tbsp chili powder
  • 3 Tbsp ground cumin
  • 2 Tbsp smoked paprika
  • 2 Tbsp salt
  • 1 Tbsp garlic powder
  • 1 Tbsp oregano
  • 1 Tbsp coarse ground black pepper
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp onion powder
  • Optional 1/2 tsp to 3/4 tsp cayenne pepper or red chili flakes if you like heat!

instructions

  • In a medium bowl, stir together the ingredients until combined.
  • Store the seasoning mix in an airtight container for up to 6 months.

video

nutrition

Calories: 249kcal | Carbohydrates: 45g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 14397mg | Potassium: 1418mg | Fiber: 21g | Sugar: 4g | Vitamin A: 14358IU | Vitamin C: 3mg | Calcium: 433mg | Iron: 23mg
Calories: 249kcal
Cuisine: Mexican
Category: Poultry

Strawberry Simple Syrup

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Make your own delicious strawberry simple syrup at home! This easy recipe is sure to be a hit – it’s the perfect addition to any favorite beverage, but you can also use it on pancakes, cakes, waffles, tarts, and more. Incorporate the sweet taste of strawberries into your everyday recipes!

Image of fruity simple syrup in bottle with fruit

about this strawberry simple syrup

Simple syrup is the foundation of so many cocktail recipes. It is the easiest sweetener to make and incorporates better than granulated sugar. All it is is a combination of equal parts water and sugar.

One of the easiest ways to modify a cocktail is by changing up a simple syrup in a recipe. Whether it’s an old fashioned or another craft cocktail, adding a specific flavor to the syrup really transforms a cocktail!

Therefore we are here to make some cocktails fruity!

Strawberry season is upon us, and it’s one of my favorite seasons. The sweet berry does so well with a simple syrup because the flavor goes with so many things.

The syrup actually can store for 2 weeks so it’s a fantastic recipe to make before a party or just to steadily use over a couple of weeks whenever you are craving some strawberry flavor in your drinks or desserts. It has just the right amount of sweetness!

This strawberry simple syrup also freezes very well for up to three months, so you can make this and freeze it to use later (this is something I usually do when strawberries are on their way out of season so I can have that fresh flavor when I can’t get them at their peak ripeness in the store).

You can also make this syrup a bit thicker in consistency if you want to use it more like a maple syrup. I think we all know which major chain has strawberry syrup for their pancakes, and trust me, this will taste SO much better than theirs. I’ve got more details about this in the tips section below!

All you need is 10 minutes and 3 ingredients to make this colorful and fruity addition part of your weekly cocktails, breakfasts, or sweet treats!

overhead photo of strawberries on cutting board

what’s the best way to clean strawberries?

The best way to clean strawberries is to add them to a bowl with cold water and baking soda. You will need 1 teaspoon of baking soda to every 4 cups of water. Soak the strawberries for 5 to 10 minutes before straining out the liquid and rinsing the berries well under cold water.

Pat the berries dry before storing or before using in a recipe (like this one).

ingredients

strawberries. Fresh strawberries are best here! Make sure they are plump and the tops are fresh and green when you select your berries. You can technically use frozen, but I find that the flavor isn’t as good as when you use fresh berries.

sugar. Use granulated sugar for this recipe. Do not use dark or light brown sugar.

water. I like to use filtered water but you can use tap water if that’s what you drink normally!

Picture of strawberry cocktail with fruity simple syrup in jar

this recipe’s must haves

All you need to make this strawberry simple syrup is a medium saucepan and a wooden spoon. To strain the mixture, use a fine mesh strainer.

You will also need a mason jar or plastic container to store in the refrigerator.

here’s how to make simple strawberry syrup

cut strawberries

Once you have cleaned all of the strawberries, remove the tops of the berries. Quarter or halve the berries and add them to a small saucepan.

Add water and sugar to the saucepan and stir to combine.

simmer

Bring to a simmer over medium-high heat. You do not want to bring it to an aggressive boil. Simmer for 8 to 10 minutes, stirring occasionally, until the berries have soften and are pale in color.

strain

Strain out the solids from the syrup through a fine mesh sieve. When you strain the berries, make sure that you do not press down on the berries. This will get fruit bits in the syrup and that can cause the fruit to ferment in the syrup as it is stored. In addition, pressing down the berries will cause the syrup to be cloudy instead of clear.

Discard berry remnants. Cool syrup completely before using and storing in the fridge.

Note that if you are in a rush to chill this syrup, you can place the container in an ice bath to cool it down much faster than letting it sit at room temperature.

Pro Tip: To give this syrup an extra burst of flavor, you can add a small squeeze of lemon juice to the syrup after it’s been strained!

strawberry simple syrup in bottles with fresh berries image

tips for success

halve the recipe. You can easily cut this recipe in half if you don’t think you will use it all and prefer not to freeze it.

make it thicker. If you like a thicker syrup to pour over pancakes or waffles, simply double the amount of sugar (2:1 ratio) and proceed with the recipe as instructed. The result will be a thicker strawberry pancake syrup more similar to maple syrup.

use fresh strawberries. While you can use frozen strawberries after thawing them, fresh strawberries are best in this recipe! Fresh strawberries yield the best sweet strawberry flavor.

More tasty ways to enjoy strawberries this spring and summer: Strawberry Mint Vodka Gimlet | Chocolate Strawberry Cake | Strawberry Basil Margarita | Strawberry Coulis

Image of strawberries and syrup in a jar with fruit

can I make this simple syrup with other berries?

Yes! You can use raspberries, blueberries, or blackberries in this way to make a fruity syrup! You could even make a mixed berry combination if you want.

can you freeze homemade strawberry syrup?

Simple syrup can be frozen! I like to add mine to a plastic ice cube tray to freeze it in cubes to thaw as needed. Once frozen, add them to a plastic freezer-safe storage container and freeze for up to 3 months. Thaw in the refrigerator in a bowl as desired!

how much syrup does this make?

This recipe makes a total of about 1 1/2 cups strawberry simple syrup. The typical serving size in beverages is 1/2 ounce to 1 ounce, so you should have about 12 to 24 servings total.

Need more inspiration for cocktail hour? Check out my cocktail recipes page!

Image of strawberry cocktail and syrup ready to serve

how to use this simple strawberry syrup

There are so many ways to use this strawberry simple syrup! You can use it in drinks like lemonade to make strawberry lemonade. Add it in place on simple syrup in your favorite cocktails like an old fashioned or a mint julep. It can even be a soda syrup for your bubbly water! We like to add it iced tea for a summery fruity spin.

However, did you know that this strawberry syrup is also an incredible topping for breakfast items?! You can use it on pancakes, French toast, and more.

You can also use simple syrup as a way to infuse flavor into cakes. All you have to do is brush the cakes with the simple syrup before frosting them! Brush fruit tarts with it. Drizzle it on ice cream. The options are endless! If you also need a killer strawberry sauce, make this strawberry coulis.

Simply keep it chilled and use it whenever you feel the desire to add some strawberries to your drinks/meals.

Need more simple syrup recipes? We’ve got you covered!

Lemon simple syrup

Lavender simple syrup

Rosemary simple syrup

Basil simple syrup

Honey simple syrup

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everyday seasonal: summer

With seasonal summer recipes, a comprehensive produce guide, and more, this is the cookbook to help you celebrate the season.

get your copy

how to store and reheat

Store. Let the syrup cool completely. Place in a mason jar and store in the refrigerator for up to 2 weeks. Do not leave it at room temperature.

Freeze. Simple syrup can be frozen! I add mine to ice cube trays to freeze before storing them in a freezer-safe container. They will keep for up to three months.

Thaw. Thaw in a bowl in the refrigerator overnight and use as desired.

seasonal tip

Want to know how to pick the freshest strawberries? Look for bright red berries that are plump and have fresh green leaves. Note that size doesn’t matter! I always look over the container from top and the bottom to make sure that there are no signs of mold.

Photo of syrup in bottles with fresh fruit

Finally, if you make this simple strawberry syrup recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

everyday seasonal cookbook image

everyday seasonal cookbook

With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.

download now
strawberry simple syrup in bottles with fresh berries image

strawberry simple syrup

Fruity and sweet, this is a must-have during strawberry season!
5 from 92 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1.5 cups

equipment

ingredients

  • 10 oz fresh strawberries cleaned and tops removed
  • 1 cup granulated sugar
  • 1 cup water

instructions

  • Cut the strawberries into halves or quarters, depending on the size of your berries. You will want to make sure that the berries are all roughly the same size.
  • Add berries to a small saucepan with sugar and water. Heat over medium-high heat until simmering. Simmer for 8 to 10 minutes, until berries are softened and pale in color.
  • Remove from heat and strain out through a mesh sieve. Be sure not to press down on the berries so that the syrup isn't cloudy and doesn't get bits of fruit in it.
  • Cool completely before storing in an airtight container in the refrigerator. The syrup will last for up to 2 weeks in the refrigerator.

video

nutrition

Calories: 574kcal | Carbohydrates: 147g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 292mg | Fiber: 4g | Sugar: 142g | Vitamin A: 23IU | Vitamin C: 111mg | Calcium: 36mg | Iron: 1mg
Calories: 574kcal
Cuisine: Summer
Category: Booze

Roasted Lemon Garlic Shrimp Pasta

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Roasted lemon garlic shrimp pasta is delicious and easy-to-make any night of the week. Enjoy the zesty flavor of lemon, the garlicky aroma, and the shrimp’s delicate texture in just 20 minutes!

Roasted shrimp served over lemon garlic pasta image

about this lemon garlic shrimp pasta

Sometimes you just want an easy meal that takes the bare minimum, you know?

This is exactly that recipe.

The contrast of rich, bright, and herbaceous flavors in this recipe has a lot of depth. However, you might be surprised to know there’s only 8 ingredients in the recipe and it’s ready in 20 minutes!

Shrimp always cooks quickly, making it an easy go-to whenever I need a meal pulled together in a hurry.

I have made this recipe as easy as possible, because you don’t have to babysit the shrimp on the stovetop or the grill. Instead, it’s roasted in the oven with an infused herb lemon oil, sliced lemon, shallots and garlic. The flavor of the plump, tender, and juicy shrimp is bright and light as a result.

When combined with butter, you get a smooth and rich pasta dish that is perfect for any warm evening. The lemon garlic butter sauce in the bottom of the baking dish is what really packs the flavor! It’s all the pasta sauce you need.

Honestly, save this for dining on the back patio after a long day of work! It takes such little time and effort, but it’s a meal that everyone will love.

For a tasty lightened up appetizer, try this grilled bang bang shrimp recipe!

Ingredients for lemon garlic pasta with shrimp picture

ingredients

oil. I like to use extra virgin olive oil for this recipe because the flavor is delicious when paired with the other ingredients. Do yourself a favor and get your hands on high-quality

lemon. You will just need one lemon for this recipe! First you will zest the entire lemon, then slice half of it and cut the rest into wedges for serving. The fresh lemon juice from the slices and wedges is absolutely a must so don’t go to the store-bought lemon juice as a shortcut!

thyme. Fresh thyme is ideal! You can also use dried thyme – the amounts are noted in the recipe below.

butter. You can use unsalted butter or salted butter in this recipe. If you use salted, just keep that in mind when you season the dish with salt.

shrimp. I like to use large shrimp for this recipe. You could also use medium or extra large. The amount of shrimp is listed by weight so just use that as your guide.

garlic. garlic is a must for EVERYTHING, so I have a jar of minced garlic living in my fridge at all times. No smelly hands, no peeling garlic. The best shortcut to pay for, in my opinion.

shallot. the shallot is the one ingredient that really brings everything together! If you follow me, you know that the shallot is my secret weapon for all my savory dishes.

spaghetti. You can use spaghetti or any long, thin pasta shape for this recipe!

shrimp over spaghetti with lemon image

this recipe’s must haves

You don’t need that many tools to make this recipe! First, you will need a chef’s knife and cutting board to prep the ingredients for the recipe.

To bake the shrimp mixture, you will need a glass baking pan.

Finally, a large pot to cook the spaghetti as well as a colander to drain the pasta once it’s done cooking.

shrimp in baking dish with lemon slices, butter, and shallot picture
Picture of pasta in a bowl with butter

here’s how to make a roasted lemon garlic shrimp pasta

bake

Preheat the oven to 400˚F. In a medium glass baking dish, add olive oil, lemon zest, and thyme. Stir together and bake for 5 minutes.

Add butter, shrimp, garlic, and shallot to the baking dish. Toss to coat everything evenly. Season well with salt and pepper.

Bake for 8 to 10 minutes until shrimp is pink and cooked through.

boil

While the shrimp is baking, cook spaghetti according to the instructions on the package.

Drain and toss with 4 Tablespoons of butter.

combine

Serve shrimp mixture over spaghetti. Be sure to have extra lemon wedges on the table, as well as freshly chopped parsley for garnish!

You can also serve this with grated parmesan cheese on top if you like.

Roasted lemon garlic shrimp in baking dish photo

tips for success

add vegetables! An easy way to round out this meal is to add roasted vegetables. You can simply roast the vegetables in the oven while the recipe is roasting. I love to add asparagus and zucchini, but you could also add mushrooms, squash, or green beans.

serve with extra lemon. Extra lemon is key here! At least for those of you who love all things lemon. I always add in extra wedges of lemon on the plate or in a bowl on the table so everyone can adjust the level of acidity as they like.

serve with fresh herbs. Sometimes a pinch of fresh parsley or thyme really changes a dish! I like to have a small bowl of fresh herbs on the table for everyone to use, but you can also simply garnish the shrimp in the pan if you prefer.

use roasted garlic. Want to take this lemon butter sauce to the next level? Use roasted garlic instead of regular minced garlic in the baking dish!

More delish shrimp-based recipes to try out: BBQ Bacon Wrapped Shrimp | Honey Lime Shrimp Guacamole Tostadas | Thai Shrimp Noodle Soup | Bang Bang Shrimp Tostada Bites

Side photo of shrimp on pasta with lemon picture

can I make this garlic lemon pasta dairy-free?

Yes, of course you can! The only dairy product in this recipe is butter, so you can simply use dairy-free butter as an easy substitute. Other alternatives are coconut oil or coconut butter.

can I use frozen shrimp?

Yes, you can use frozen shrimp in this lemon pasta recipe. Just make sure to thaw them completely before cooking and pat the shrimp dry with a paper towel.

is there another type of pasta that I can use?

You can use any type of pasta you like for this garlic pasta recipe! I recommend using a long, thin pasta like spaghetti, fettuccine, or even angel hair pasta.

can this recipe be made to feed a crowd?

This recipe is super easy to scale up! You can double or triple it easily, you should just increase the size of the baking dish you are using to a larger pan as needed to accommodate.

how about a little heat?

If you want to add a little heat, you can add a pinch of red pepper flakes to the shrimp before it cooks! You can also serve it table-side for those who want it to sprinkle on top.

Need more inspiration for easy pasta recipes? Check out my pasta recipes page!

Roasted garlic shrimp with lemon slices in baking dish image

what to serve with this lemony garlic pasta

All you need is some crusty bread and maybe some parmesan cheese for grating over the top, if you so desire! Another option is a simple salad to serve alongside, like a wedge salad, classic caesar salad, or simple panzanella salad.

For an appetizer that’s light and full of flavor, you can’t go wrong with a classic caprese bruschetta.

I think this pasta dish is best served with a crisp, dry white wine or rosé. You could also do a cocktail! Here are some of my favorites to pair with this particular meal:

  • If I am craving a light meal, I want a bubbly drink like an aperol spritz! It instantly transports me to Italy…
  • A little citrus with a little ginger bite in this margarita mexican mule is the ultimate refreshment when paired with the lemony goodness in this meal.
  • A lighter take on a classic whiskey cocktail? Try this sparkling whiskey sour!

If you are looking for another tasty and fast Italian classic, try this pasta napolitana.

how to store and reheat

Store. Store any leftovers in the refrigerator in an airtight container for up to 2 days. Simply reheat in the microwave until warmed through. I like to add a pad of butter to the dish before reheating! Toss gently, garnish, and serve.

Finally, if you make this roasted lemon garlic shrimp pasta recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Roasted Lemon Garlic Shrimp Pasta

Bright, juicy, and smooth, this pasta dish is a must for any night of the week!
5 from 1 vote
Print Pin
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

equipment

ingredients

  • 1/4 cup olive oil
  • 1 lemon zested, then half cut into thin slices and other half into wedges
  • 3 tsp freshly chopped thyme leaves 1 1/2 tsp dried thyme
  • Salt & pepper
  • Spaghetti for serving (I generally make a box to serve 4!)
  • 7 Tbsp butter
  • 1 lb fresh large shrimp shelled and deveined
  • 2 cloves garlic minced
  • 1 shallot minced

instructions

  • Preheat the oven to 400˚F. Bring a large pot of salted water to a boil.
  • In a medium size glass baking dish, combine olive oil, lemon zest, and thyme. Bake for 5 minutes.
  • Cook spaghetti as directed. Drain and toss with 4 Tbsp butter. Set aside.
  • Remove pan from the oven and add remaining 3 Tbsp butter, shrimp, garlic, and lemon slices. Toss to coat evenly and season with salt and pepper. Bake for 8 to 10 minutes, until shrimp is pink and cooked through.
  • Serve over spaghetti with additional lemon wedges.

nutrition

Calories: 392kcal | Carbohydrates: 5g | Protein: 16g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 801mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 894IU | Vitamin C: 18mg | Calcium: 85mg | Iron: 1mg
Calories: 392kcal
Cuisine: Easy Dinner
Category: Pasta

Crab Rangoon Dip with Crispy Wonton Chips

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Satisfy your cravings for Chinese takeout with this delicious and easy-to-make hot Crab Rangoon Dip. Served with homemade crispy wonton chips, this creamy, crab-packed dip makes for an easy dish to serve to guests or bring to a potluck!

Chip lifting out crab dip from casserole dish image

about this crab rangoon dip

Crab rangoon is one of my all-time favorite things to order when I’m getting Chinese food.

Whenever the Man and I are talking about ordering Chinese, it’s the one thing that’s always on the list. Because DUH, it’s amazing.

I am pretty sure this stems from an early and consistent introduction to them as a child by my parents.

They are both obsessed with crab wontons and passed that obsession straight down to me. I seriously love them so so much.

There’s not an order of takeout Chinese that goes without a set of those delicious little nuggets of awesome in my house, that’s for dang sure.

What’s not to love though? Fried, creamy, and full of luscious crab.

Spoon in crab rangoon dip in casserole dish picture

Instead of trying to make individual crab-filled wontons – let’s face it, my passion wears thin sometimes and I just want to CRAB – I flipped it inside-out to create this epic hot crab dip.

Pretty dang awesome, am I right?

It’s warm, gooey and tastes like the best crab rangoon you’ve ever eaten, all piled high on a crispy baked won ton chip.

I’ll give you a moment to pick your jaws up off the floor…

This dip has all the flavor of those crab rangoon wontons that you love to devour whenever you go out for Asian food! It’s infinitely easier to make and it is seriously addictive.

The creamy crab goodness is packed with indulgent flavor, and the homemade crispy wontons are the perfect vehicle for shoveling all of it into your mouth!

The best part is that the wonton chips are baked, not fried wonton chips so they are even easier to make. Are you hungry yet?

If you are looking for more crab recipes, check out these easy baked crab cakes that are light on filler and skip the frying.

Note: This is an updated version of the original published on February 5, 2016.

Ingredients for crab rangoon dip image

ingredients

wonton wrappers – the wonton wrappers are what I turn into chips for this recipe! I like the crispy lightness of them when combined with the richness of the dip.

Plus they are ready in just 5 minutes and no deep frying involved!

crab meat – I recommend using lump crab meat for this recipe. Do NOT use krab meat or imitation crab meat substitute. The fresh crab meat is much better, trust me on this. It’s worth the price!

Just be sure to drain and shred it before using in the dip. Canned crab meat is an option, but I find that it has a bit of a tinny flavor.

cream cheese – this is what makes the dip nice and creamy! You can use full-fat or low-fat – the choice is yours.

sour cream – you can use light or full-fat plain sour cream here. Again, the choice is yours.

mozzarella cheese – mozzarella cheese is mild enough in flavor for the dip that it works really well for the cream cheese and sour cream! You can also substitute monterey jack cheese for the mozzarella, if you prefer.

worcestershire sauce – this sauce gives a nice little kick to the dip and rounds out the creaminess a little bit more.

soy sauce – the salt element in the dip is soy sauce! You can use the low-sodium kind if you prefer.

lemon juice – fresh is always best! You can use store bought lemon juice, if you prefer.

Sriracha – I like to add a little heat to everything to round out the flavor! You can omit the Sriracha if you prefer, or you can amp it up with more if you like things really spicy.

garlic – garlic is a must for EVERYTHING, so I have a jar of minced garlic living in my fridge at all times. It’s so convenient!

green onions (scallions) – this is my favorite garnish to add a touch of green on top! It is optional, but I like the flavor it brings to the dip.

Garnishing cheese dip with green onions image

this recipe’s must-have’s

I love using these mixing bowls and usually use at least one of them once a day. They are great for all the mixing you ever need!

A half sheet baking pan is all you need to bake up the crunchy chips.

Iused an oval casserole for this dip, because it’s great for baking in, but also for serving! Looks great in the dish on the table 🙂

More cheesy party dips you need: Chipotle Chili Cheese Dip | Tear-Apart Sourdough Cheese Dip | Skillet Southwestern BBQ Chicken Dip | Spicy Lasagna Dip

Spoon lifting out crab rangoon dip image

here’s how to make crab rangoon dip with crispy wonton chips

make wonton chips

To make the wonton chips, add the wonton wrappers to a baking sheet in a single layer. Spray with cooking spray and bake for 5 to 7 minutes. You can rub them with olive oil if you don’t have cooking spray, but cooking spray is infinitely easier!

They should be golden brown and crispy when they are done baking. Sprinkle with salt, if you like, and set them aside until ready to serve. These chips are so much better than using tortilla chips!

make dip

Add the crabmeat, cream cheese, sour cream, 1 cup mozzarella, Worcestershire, soy sauce, lemon juice, Sriracha, garlic, and pepper to a large bowl. Stir until the mixture is well-combined.

Scoop into a 2 quart casserole dish or small baking dish and spread in an even layer. Top with remaining mozzarella cheese.

bake

Bake in the oven for 25 minutes until the top of the dip is brown and the dip itself is bubbly. Garnish with sliced green onion and serve immediately with chips.

This dip is best enjoyed hot! It just doesn’t have the same appeal when it is cold, so be sure to serve it fresh from the oven or reheat any leftovers in the oven/microwave.

Need inspiration for more appetizers? Check out my appetizers recipe page here.

Overhead image of dip in casserole dish with spoon and green onion on top

can I make this dip ahead of time?

The wontons can be baked up to one day ahead of serving! Simply cool them off and store them in an airtight container at room temperature until ready to serve.

The dip can be assemble up to the point of baking up to 1 to 2 days ahead of time. Cover tightly with cling wrap and refrigerate until ready to bake. Be sure to add about 5 minutes of time to the total bake time since it will be chilled.

can I make this in the slow cooker?

Yes you can! Simply add all of the ingredients after mixing them together to the slow cooker insert. Cook on low for about 3 to 4 hours, until cheese is melted through.

Switch to the Warm setting once everything is melted. Garnish with green onions on top!

Chip lifting out cheesy dip in casserole dish picture

what to serve with crab rangoon dip

The beauty of this dip is that the wonton chip recipe comes with it, so there’s nothing else you need to help serve this cheesy dish of goodness. You have everything you need in this recipe, from the creamy dreamy dip to the crispy chips to dip into it. Want to add a little something extra? Drizzle the top with sweet chili sauce for an extra burst of flavor after baking.

Since this is a cheesy dish, I like to set it out alongside some lighter appetizers for a party. Here are some delicious options to choose from:

When you dig into a bbq grilled blooming onion that’s been glazed in BBQ sauce, you are getting your favorite steakhouse appetizer with a healthy twist.

Crispy potato cheese balls are creamy and gooey on the inside! Perfect for a bite-sized crunchy snack.

Easy avocado bruschetta is a flavorful snack that is killer for a party! It’s light a bright.

Want something a little more meaty? Korean ground turkey lettuce wraps are fresh and full of Asian-inspired flavors that pair well with this dip. Plus it goes with the Asian flavors of this dip!

If you can’t decide, there’s always more game day snacks to check out!

how to store and reheat

Store. Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days. You can also prep this dip up to the point of baking 1 to 2 days ahead of time! Cover with plastic wrap tightly and store it in the refrigerator until ready to bake. When baking from chilled, add about 5 to 7 minutes to the total baking time.

Reheat. This dip can be reheated in the microwave or in the oven, depending on your preference. For the oven, I recommend about 10 minutes at 350˚F to warm it through.

Finally, if you make this crab rangoon dip recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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Chip lifting out crab dip from casserole dish image

Crab Rangoon Dip with Crispy Wonton Chips

Everything you love about crab rangoon, in an easy-to-make dip with crispy chips.
4.4 from 270 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 40 minutes
Servings: 10

equipment

ingredients

  • 1 package wonton wrappers cut into triangles (2 per sheet)
  • 12 oz lump crabmeat drained and shredded
  • 8 oz cream cheese
  • 1/3 cup sour cream
  • 1 1/2 cups shredded mozzarella cheese
  • 1 1/2 tsp Worcestershire sauce
  • 2 tsp soy sauce
  • 2 tsp lemon juice
  • 1 1/2 tsp Sriracha
  • 2 clove garlic minced
  • 1/2 tsp black pepper
  • Sliced green onions for garnish

instructions

  • Preheat oven to 350 degrees F.
  • Add the cut wonton wrappers to a baking sheet and spray with cooking spray. Bake for 5 to 7 minutes, until golden brown and crispy. Set aside.
  • Combine the shredded crabmeat, cream cheese, sour cream, 1 cup shredded mozzarella, Worcestershire, soy sauce, lemon juice, Sriracha, garlic, and pepper in a large bowl. Stir to combine and add to a casserole dish.
  • Top with the remaining mozzarella cheese and bake for 25 minutes, until the top begins to brown and the dip is bubbly. Garnish with green onion and serve warm with the wonton chips.

video

nutrition

Calories: 229kcal | Carbohydrates: 13g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 661mg | Potassium: 152mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 479IU | Vitamin C: 4mg | Calcium: 142mg | Iron: 1mg
Calories: 229kcal
Category: Appetizer

Raspberry Margarita

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A refreshing Raspberry Margarita is some special, easy, and delicious to whip up this week! With only four ingredients, it’s sure to be a hit with your friends and family. Grab your key ingredients and join us in making this classic cocktail with a fruity twist.

Glasses with red cocktail made out of berries and limes

about this raspberry margarita

I love fresh fruit margaritas.

Personally, I feel like they get a bad wrap. This is usually because restaurants and bars out there still serve up fruity cocktails that are overly sweet and filled with artificial flavors.

It took me going to the right bar and trying a fruit margarita made with simple and fresh ingredients to realize fruity margaritas can be delicious and not overly sweet.

The key to making sure a cocktail isn’t too sweet is making the fruit the star of the recipe, instead of adding a lot of sugar to the mix. Adding too much sugar always takes away from the fruit flavor.

That’s what I love about this cocktail recipe! There are only four simple ingredients – raspberries, lime juice, tequila, and simple syrup.

It’s tart, refreshing and absolutely delicious. Plus it’s incredibly easy to whip up, making it a cocktail that you could enjoy any night of the week.

Ingredients for raspberry margarita cocktail

ingredients

raspberries. I highly recommend using fresh raspberries! You can use frozen raspberries (see the FAQs for how to use them), but I recommend using fresh because that’s the way to get the best flavor out of this margarita. The fresh berries are simply a must.

lime juice. Fresh lime juice is best, in my opinion!

tequila. I prefer using a blanco or silver tequila. It’s clear and colorless, making it ideal for this punch. My personal favorites are a mid-range price point like El Jimador or Dobel. You can use something more top shelf if you prefer like Patron.

simple syrup. You can pick this up at your local store (liquor or grocery!), but I prefer to just make it at home. All you need are equal parts water and sugar. I have a whole guide on how to make simple syrup on the site so you can get all your questions answered over there!

garnish. I like to garnish my margaritas with a lime wheel and a few fresh raspberries!

Overhead image of raspberry margarita being made in cocktail shaker

this recipe’s must haves

You need the essential bar tools for this cocktail! Be sure to have your jigger, cocktail shaker, and cocktail strainer handy.

home bar favorites

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here’s how to make a raspberry margarita

muddle

In the bottom of a cocktail shaker, muddle together fresh raspberries and lime.

shake

Add tequila and simple syrup. Fill shaker with ice and shake well, for about 30 seconds.

strain

Strain cocktail into a glass filled with ice. I like to rim my margarita glass with salt or sugar before making the cocktail! Garnish with a lime wheel and fresh raspberries.

Pouring in cocktail with raspberries into cocktail glass image

tips for success

sugar or salt. Rim the cocktail glass with sugar or salt! Simply rub the edge of a lime wedge on the outside of the cocktail glass rim. Roll in sugar or salt and enjoy!

use fresh ingredients. Fresh raspberries and fresh lime juice are a must for the best tasting margarita!

More tasty refreshing margaritas to sip on: Spicy Mango Margarita | Pomegranate Margarita | Margarita Mexican Mule | Lemon Agave Margarita | Blueberry Margarita

Photo of red summery cocktails in glasses

can I make this a big batch?

Making fresh raspberry margaritas for a party is always a great idea! To make this cocktail for 8 people, you will need 2 2/3 cup fresh raspberries, 1/2 cup simple syrup, 2 cups tequila, and 1 cup fresh lime juice. Muddle the raspberries and lime juice in the bottom of a pitcher. Add tequila and simple syrup, stirring to combine. At this point you can strain out the solids, if desired, or simply add ice and serve.

can I use frozen raspberries?

You can use frozen raspberries for this recipe if you are making them when raspberries are not in season. Thaw the raspberries first and strain out any excess liquid before using them in the cocktail.

Need more inspiration for cocktail hour? Check out my booze recipes page!

what to serve with this fresh raspberry margarita

What goes better with margaritas than tacos? Nothing, in my book! Here’s some taco recipes to get those taste buds tingling:

Hand holding a raspberry margarita in a glass image

If you are planning to make a big batch of this margarita recipe for a gathering…

I’ve got plenty of party bites to serve alongside it! Here’s some of my personal favorites to serve with any kind of margarita:

Jalapeño Avocado Cream Cheese Wontons are essentially a fried, amped up version of your favorite jalapeño popper appetizer!

Stop buying salsa in the store and make this chunky salsa at home! It’s very easy to make and the longer you let it sit, the better it ends up tasting.

If you are looking for something gooey and cheesy, nothing beats this chipotle chili cheese dip. It’s smoky with a little bit of heat.

For quick carne asada flavor, this carne asada nachos recipe is ready in less than 30 minutes.

Overhead image of raspberry margaritas in glasses

Finally, if you make this raspberry margarita recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Hand holding a raspberry margarita in a glass image

raspberry margarita

A fresh and fruity margarita that isn't too sweet!
5 from 18 votes
Print Pin
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cocktail

equipment

ingredients

  • Lime wedge cut with a slit in the center for salted rim
  • Coarse sea salt for salted rim
  • Coarse sugar for sugar rim
  • 1/3 cup fresh raspberries
  • 1 oz fresh lime juice about 1 lime
  • 1/2 ounce simple syrup homemade or store-bought
  • 2 ounces tequila reposado or blanco will work for this recipe!
  • Ice
  • Garnish: lime wheel fresh raspberries

instructions

  • Rub the lime wedge around the edge of the cocktail glass. Roll the cocktail glass rim in salt or sugar, depending on your preference.
  • In the bottom of a cocktail shaker, muddle raspberries and lime juice together.
  • Add tequila and simple syrup. Fill the shaker with ice.
  • Shake well, about 30 seconds, until thoroughly chilled.
  • Strain cocktail into the rimmed glass filled with ice.
  • Garnish with a lime wheel and fresh raspberries.

video

nutrition

Calories: 197kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 10mg | Potassium: 104mg | Fiber: 3g | Sugar: 13g | Vitamin A: 27IU | Vitamin C: 19mg | Calcium: 16mg | Iron: 1mg
Calories: 197kcal
Cuisine: Cinco De Mayo
Category: Booze

Chocolate Strawberry Cake

POSTED BY ON // 82 Comments

Chocolate Strawberry Cake is my most popular cake recipe, and it’s no surprise why! The moist, fluffy cake layered with a fruity strawberry buttercream frosting make this dessert perfect for any occasion.

Strawberry Chocolate Cake on cake stand with fresh berries picture

about this chocolate strawberry cake

Have I mentioned before that I LOVE CAKE?

Because I really, really do. Especially when it is chocolate.

The first attempt at this chocolate strawberry cake, as you probably read about before, was an absolute disaster.

It was an epic failure. And left me cleaning out our oven for about an hour. Not my finest baking attempt.

Luckily the second attempt came out perfectly! Turns out I just needed to cut down the recipe a bit.

I suppose I can look on the bright side – I ended up with an amazing cake that literally will melt in your mouth AND a clean oven.

And a whole new perspective on baking.

The best part about this cake, aside from the fluffy, moist chocolate cake, is the fresh strawberry puree in the buttercream frosting. The taste of strawberries literally pops in your mouth.

I think I am going through a strawberry obsession.

You know how I had that obsession with lemon and that other obsession with goat cheese? This is like that. Except times twenty. You probably think I am a bit crazy. But come on, strawberries and chocolate? Who in their right mind can live without that combination?

So go ahead, indulge yourself. You know you want to. This chocolate cake recipe deserves obsessing over.

Note: This is an updated version of the original posted on April 3rd, 2013.

If you are looking for another cake for spring/summer, this lavender lemon curd cake is the perfect combination of tart, sweet, and floral. For fall and winter, I like to lean into the comforting flavors of this almond crunch cake.

Ingredients for strawberry chocolate cake image

ingredients

flour. Simple all-purpose flour is all you need to use here, nothing fancy!

sugar. You will need granulated sugar for the cake and confectioners sugar for the frosting.

cocoa powder. If you love chocolate desserts, you need the right cocoa powder. Bon Appétit has named this Guittard Cocoa Rouge as the best cocoa powder of all, and I am inclined to believe them after trying it myself. The Dutch process cocoa powder is elite and you will never wonder if you put in enough cocoa powder again!

leaveners. You will need both baking powder and baking soda for this chocolate strawberry cake!

salt. Be sure to use fine kosher salt so that it incorporates evenly into the cake batter.

eggs. Make sure that your eggs are truly large size as this will impact the ratio of the cake.

buttermilk. Buttermilk is my key to getting my cake moist and fluffy! It’s a must whenever I am making my favorite cakes.

oil. You will need canola oil to make the cake recipe!

vanilla. I always recommend using a high-quality vanilla extract for your recipes, including this frosting. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

water. When I first starting researching cake recipes and referred to my grandmother’s recipes, I saw boiling water pop up in the recipe. Turns out, it helps the cocoa powder dissolve and also bring out more flavor while also helping you avoid any cocoa lumps.

butter. Unsalted butter is key here and make sure to soften it to room temperature. If you don’t have enough time to soften it, just throw it in the microwave for about 10 seconds to get it soft before beating for the frosting.

strawberries. Fresh strawberries are always my first recommendation, especially when they are in season!

Picture of lifting out a slice of chocolate strawberry cake

this recipe’s must haves

Make sure that you have your stand mixer or a mixing bowl and an electric hand mixer to get the cake and frosting to absolute perfection. I generally end up using both because I don’t like to clean in between… Have I mentioned how much I hate doing dishes?

I love using this Wilton 2 Piece Round Pan Set, 9-Inch to get the layers in my cake perfect. You’ll need to buy two sets to get three layers, but the small investment is worth it!

Every wonder the secret to frosting a cake with ease? It’s using an offset spatula because it will seriously change your life. It makes it SO much easier to layer on the frosting!

Cake slice being pulled out with cake knife image

here’s how to make strawberry chocolate cake

prepare pans

Preheat the oven to 350˚F.

Rub two 9-inch round cake pans with butter. Dust with extra flour and tap out the excess.

make batter

Sift the dry ingredients (flour, sugar, cocoa power, baking soda, baking powder, and salt) into the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined.

Increase speed to medium and add in eggs, buttermilk, oil, and vanilla. Beat until smooth, about 3 minutes. Turn off mixer and carefully pour in boiling water. Beat on high for about 1 minutes until well-combined.

bake cake

Divide cake batter evenly between the prepared pans. I like to use a scale to be as precise as possible!

Bake for 30 to 35 minutes, until a toothpick inserted in the center of each cake comes out clean. Cool for 15 minutes in the pan, then turn out onto wire cooling racks to cool completely before frosting and assembling.

Strawberry buttercream frosting in a bowl with fresh strawberries image

make frosting

While the cakes are cooling, make the frosting. Puree strawberries in a food processor.

Cream butter in the bowl of the stand mixer fitted with the paddle attachment (be sure to clean the bowl and paddle between making the cake batter and the frosting!). Slowly beat in confectioners sugar, beating until just combined.

Add strawberry puree and vanilla. Beat until buttercream is light and fluffy, about 3 to 5 minutes.

assemble

Add one cake to a cake stand. Frost the top and place the second cake on top. Frost the entire can and decorate as desired. I love to use fresh strawberries on top and slices around the base as you see here!

Want to know all the details about the strawberry buttercream frosting, with all my tips and tricks? I’ve linked the post here!

tips for success

avoid domed cakes. If the tops of your cakes are domed, you can use a serrated knife to shave off the top of the domes so they stack evenly. I also like the use the trick of flipping the cakes upside-down to get the flat-sides on top for easy assembly and frosting of the layer cake.

don’t overmix. Be sure not to overmix the batter or the chocolate strawberry cake will end up being tough, dry, and dense.

measure flour correctly. Too much flour can result in a dense cake. Be sure to use the spoon method of spooning flour into your measuring cups before leveling it off with a knife. This ensures you don’t overpack the measuring cup!

add more strawberry flavor. If you want to add even more strawberry flavor to this cake, you can brush the cooked cake layers with strawberry simple syrup before frosting them!

More tasty strawberry recipes to try out: Chocolate Covered Strawberry Brownies | Raspberry Blueberry and Strawberry Galette | Strawberry Mimosa | Strawberry Cheesecake Ice Cream

Slice of chocolate cake with strawberry frosting image

can you turn these into cupcakes?

Yes you can! If you do so, you will end up with a little over a dozen cupcakes. For the baking time, start by cutting the total time in half and check on them every few minutes after that.

can I use frozen strawberries?

Frozen strawberries are just fine for the strawberry frosting! Just be sure to thaw them completely and then drain them of any excess liquid.

are the cake layers thick?

As you can tell in the photos, they certainly are! I love thick layers of cake personally, but this cake also works if you want to make three layers. Simply divide the batter between three pans and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

why do you use buttermilk?

It makes the cake lighter and more tender! If you don’t have buttermilk on hand, you can add 3/4 Tbsp lemon just to 3/4 cup whole milk. Let the mixture stand for 2 minutes and then you will have a homemade buttermilk substitute!

Need more inspiration for a sweet treat? Check out my dessert recipes page!

how to store

Store. Store any leftovers in the refrigerator for up to 5 days covered with plastic wrap. To prevent the buttercream from being ruined, you can use a cake dome

Finally, if you make this chocolate strawberry cake frosting recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Picture of chocolate cake on plate with strawberries

Chocolate Cake with Fresh Strawberry Buttercream Frosting

Moist, rich chocolate cake with buttercream frosting made with fresh strawberries.
4.7 from 171 votes
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Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 10

equipment

ingredients

Cake
  • 1 1/2 cups all-purpose flour plus more for pans
  • 1 1/2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 1/2 Tbsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/4 cup + 1 Tbsp canola oil
  • 1 1/2 tsp vanilla extract
  • 2/3 cup boiling water
Frosting
  • 1 1/2 cups unsalted butter
  • 4 1/2 cups confectioners sugar
  • 1/2 cup fresh ripe strawberries, washed, stemmed, and hulled
  • 1 1/2 tsp vanilla extract

instructions

  • Preheat oven to 350˚F. Butter two 9" round cake pans, and dust with extra flour, tapping out excess.
  • Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low-speed until just combined. Increase speed to medium, and add eggs, buttermilk, oil, and vanilla. Beat until smooth, approximately 3 minutes. Turn mixer off and carefully add boiling water. Beat on high for approximately 1 minute until well-combined.
  • Divide batter evenly among pans. Bake for 30 to 35 minutes, until set and a toothpick inserted in the center of each comes out clean. Cool for 15 minutes of a cooling rack, turn out cakes onto the rack and allow to cool completely before frosting and assembling.
  • To make the frosting, puree the strawberries in a food processor. Set aside.
  • Cream butter in the bowl of a stand mixer fitted with the paddle attachment. Gradually confectioners sugar, beating until just combined.
  • Add strawberry puree and vanilla and beat until the buttercream is light and fluffy (approximately 3-5 minutes).
  • Frost the tops of your cakes and stack on top of each other to form three layers. Add a final layer of frosting to the outside and decorate with extra strawberries if you desire.

nutrition

Calories: 542kcal | Carbohydrates: 107g | Protein: 5g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 410mg | Potassium: 185mg | Fiber: 3g | Sugar: 32g | Vitamin A: 942IU | Vitamin C: 0.5mg | Calcium: 64mg | Iron: 2mg
Calories: 542kcal
Cuisine: Baking
Category: Cakes, Pies, & Tarts

Perfectly Creamy Strawberry Buttercream Frosting

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Strawberry Buttercream Frosting is a must during strawberry season! Using fresh strawberries, this recipe makes the dreamiest, creamiest buttercream frosting ever. From the right ingredients to insider tips and tricks, you’ll have everyone begging you for the recipe.

Strawberry buttercream frosting in a bowl with a spatula and fresh fruit

about this strawberry buttercream recipe

There’s something about fresh and fluffy strawberry buttercream frosting that makes me instantly think of spring and summer because of its intense strawberry flavor.

It has a sweet and tart flavor that is perfect for decorating cakes, cupcakes, and other desserts. You can also use it to fill cupcakes, spread on sugar cookies, and more.

Here’s some of my top reasons that you should make this strawberry frosting:

  • It’s easy to make. All you need are four ingredients!
  • It’s delicious! The fresh intense strawberry flavor is simply irresistible.
  • It’s incredibly versatile. You can use it on cakes, cookies, cupcakes, and more.
  • It’s GORGEOUS. The light pink color is a show-stopping addition to any dessert.

If you are looking for a delicious and easy-to-make frosting, strawberry frosting is the perfect choice. It is sure to add a touch of sweetness and elegance to any dessert.

You’ll be licking the spoon, I promise you.

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everyday seasonal: summer

With seasonal summer recipes, a comprehensive produce guide, and more, this is the cookbook to help you celebrate the season.

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fresh strawberries in a bowl with flowers image

ingredients

butter. you will need unsalted butter for this recipe. I do not recommend using salted butter in this recipe as it will throw off the taste of the frosting.

powdered sugar. also known as confectioners’ sugar, this is the sweet component of the frosting. Any brand will do here!

strawberries. I recommend using fresh ripe strawberries, particularly when they are in season! You can also use frozen strawberries.

vanilla. always reach for the pure vanilla extract! My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

this recipe’s must haves

You only need a couple of appliances to make this frosting come to life! First you’ll need a food processor or a high-speed blender like a Vitamix to blend the strawberries.

The only other appliance you’ll need is a stand mixer. You can also use a large mixing bowl and electric hand mixer if that’s what you have on hand. Don’t forget a spatula to scrape down the sides of the bowl!

strawberry puree in a food processor with fresh berries in a bowl

here’s how to make strawberry frosting

puree strawberries

Place fresh strawberries (or thawed frozen strawberries) in a food processor or blender. Puree until smooth, like strawberry jam.

make frosting

Add butter to the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld electric mixer). Slowly add in the confectioners sugar, beating until just combined. Add strawberry puree and vanilla, beating until the buttercream is light and fluffy. This will take about 3 to 5 minutes.

Use as desired or store in an airtight container and place in the refrigerator until ready to use.

More tasty strawberry dessert recipes to explore: Strawberry Coulis | Strawberry Cheesecake Mousse | Strawberry Cheesecake Ice Cream | Chocolate Covered Strawberry Brownies

frosting in the stand mixer ready to use picture

can I use frozen strawberries?

Yes, you can use frozen strawberries in this recipe. Be sure to thaw them completely before using them, and drain out any excess liquid.

Note that I do highly recommend using fresh strawberries, particularly when they are in season!

can I use fresh strawberries?

Of course you can! I recommend using fresh over frozen, especially when strawberries are in peak season (April through June, with June being the peak season for most areas).

can I use other berries for this buttercream frosting?

You can use other berries and make different flavors of frosting with them! You simply need a 1/2 cup total of berries whether that’s strawberries, blackberries, raspberries, or a combination of your favorites!

how long will this frosting last?

The frosting will keep, tightly covered in an airtight container, for up to 1 week. You can also store it at room temperature for up to 3 days (this is particularly good to know if you are icing a cake and want to keep it at room temp until serving!).

how much frosting does this recipe make?

This recipe makes enough frosting to frost a dozen cupcakes, a 9-inch layer cake, or a 9×13-inch sheet cake.

Need more inspiration for something sweet? Check out my desserts recipes page!

fresh berry cake decoration in a bowl with a spatula and fresh fruit

what to serve with this strawberry buttercream recipe

This is the best strawberry buttercream frosting and it goes on so many different baked goods, from cupcakes to cakes to cookies and more! Use it how you would use your favorite buttercream frosting on your favorite desserts.

I love the simplicity of icing a cake with this frosting and decorating the top with strawberries. It goes well with every flavor of cake, even strawberry cake! Heck, you could even use boxed cake and just make the icing from scratch if you are short on time (or are simply just tired, as I am on most days after running around after our toddler).

I personally love this chocolate strawberry cake because it’s moist, fluffy, and easy to make!

Strawberry whipped cream is another way to highlight the berry and use in a similar fashion to this frosting.

frosting on cake about to be decorated image

how to store and reheat

Store. Store in an airtight container in the fridge. The frosting will keep for up to one week. If the frosting seems too thick, add a tablespoon or two of heavy cream or milk.

Freeze. Store in a freezer-safe airtight container or bag for up to 3 months in the freezer.

Thaw. To thaw after freezing, thaw in the refrigerator overnight. Just before using, beat the frosting in the bowl of a stand mixer (or with an electric handheld mixer) on medium speed until it’s creamy again (this will only take 5-10 seconds). If the frosting seems too thick, add a tablespoon or two of heavy cream or milk.

seasonal tip

Choose the best strawberries by knowing what to look for! Look for fresh green leaves and avoid leaves that look wilted. The berries should be plump and red. When the berries start to look dry or shriveled, they are getting old. Remember that size doesn’t matter! Don’t forget to check all around the package to ensure there are no signs of mold as well.

Fresh strawberry buttercream frosting on a chocolate cake picture

Finally, if you make this fresh strawberry buttercream frosting recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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everyday seasonal cookbook

With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.

download now
frosting in the stand mixer ready to use picture

strawberry buttercream frosting

Creamy, fluffy, and full of fresh strawberry flavor!
4.9 from 60 votes
Print Pin
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2.5 cups

equipment

ingredients

  • 1 1/2 cups unsalted butter
  • 4 1/2 cups confectioners sugar
  • 1/2 cup fresh, ripe strawberries washed, stemmed, and hulled
  • 1 1/2 tsp vanilla extract

instructions

  • Add strawberries to a food processor. Puree until smooth and set aside.
  • Add butter to the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy, about 3 minutes. Gradually confectioners sugar, beating until just combined.
  • Add strawberry puree and vanilla. Beat until the buttercream is light and fluffy (approximately 3-5 minutes). Use as desired or store in an airtight container in the refrigerator for up to 1 week.

nutrition

Calories: 993kcal | Carbohydrates: 228g | Protein: 1g | Fat: 111g | Saturated Fat: 70g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Trans Fat: 4g | Cholesterol: 293mg | Sodium: 15mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3407IU | Vitamin C: 17mg | Calcium: 38mg | Iron: 0.2mg
Calories: 993kcal
Cuisine: Summer
Category: Dessert

Mini Eggs Cookies

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Mini Eggs Cookies are perfectly crispy on the outside, while being soft and tender on the inside. It’s basically everything you could ever want out of a chocolate chip cookie, but with a serious upgrade – Cadbury mini eggs. They are super easy and you can even make the dough ahead of time to freeze and bake as you desire!

Mini eggs cookies in a stack

about these mini eggs cookies

Do you have a favorite Easter treat? There are so many to choose from, it almost seems impossible to narrow it down to one. However, I can easily do that.

My favorite candy ever is Cadbury Mini Eggs. They are just the perfect treat to me! I can polish off a giant bag faster than I would like to admit… I look forward to them coming out every year, and this year, I wanted to take it to the next level.

Perfectly soft and chewy chocolate chip cookies…

These cookies might be the best chocolate chip cookie recipe I’ve made in a while – and no, it’s not just because they are mini eggs cookies.

They have the best texture EVER. The edges are just a little golden brown and crispy. The interior? Chewy, fluffy, and tender. They literally melt in your mouth with every bite and I am starting to feel my mouth water as I write this.

Naturally we’ve already polished off the entire batch already, so I suppose I am going to have to make more now! I simply couldn’t stop eating them, especially when paired with a glass of cold milk right when the cookies come out of the oven.

These mini egg chocolate chip cookies are absolutely a must-make for the holidays. They are sweet, chewy, and absolutely indulgent. You’ll want to make them for whatever gathering you have planned or are planning to attend this holiday weekend!

Need another Easter treat? Try these adorable birds nest cookies!

Mini Eggs Cookies Ingredients in bowls

ingredients

butter. Use unsalted butter for this recipe and be sure to let it warm to room temperature before using it in the recipe. This will make beating the butter infinitely easier! You can also use salted butter for this recipe, but I recommend omitting the salt called for in the recipe if you do so.

sugar. You will need both granulated sugar and light brown sugar for this recipe.

eggs. I use large eggs in all of my recipes. It’s ideal to have them at room temperature before making the recipe.

vanilla. I always highly recommend using a high-quality vanilla extract for your recipes, including this frosting. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

flour. All you need for this recipe is all-purpose flour.

baking soda. Baking soda is the only leavener needed for this recipe.

salt. I recommend using fine kosher salt. Coarse salt is too thick and doesn’t incorporate into the dough well enough.

mini eggs. Cadbury mini eggs are the one ingredient that I say has to be used to make this recipe come to life! Yes, I know there are other mini eggs out there, but to me, none of them hold a candle to the Cadbury ones. Not sponsored or anything, I am just very passionate about this particular chocolate candy, haha.

chocolate chips. To make sure that these cookies aren’t TOO right, I use semi-sweet chocolate chips. You could also use dark chocolate chips. However I do not recommend using milk chocolate chips or white chocolate chips because it will make these cookies a bit too sweet.

Picture of cookies for easter

this recipe’s must haves

For this recipe, you will need a stand mixer (or a large bowl from your set of mixing bowls with a handheld electric mixer).

You will also need a cookie dough scoop to shape the cookie dough balls easily and without a lot of mess.

For baking, I use silicone mats, though you could also use parchment paper. Half sheet baking sheets are ideal to bake the cookies on!

here’s how to make mini eggs cookies

wet ingredients

Add butter and sugars to a stand mixer fitted with a paddle attachment. Beat on medium to high speed for about 3 to 4 minutes, until pale in color and fluffy.

Add eggs and vanilla extract, beating until the mixture has just combined. Be sure to scrape down the sides of the bowl to make sure everything is incorporated evenly.

dry ingredients

Sift the dry ingredients together into a large mixing bowl. Add dry ingredients to the wet ingredients. Mix on low until just incorporated.

Add in chopped mini eggs and chocolate chips. Beat until just combined on low speed.

Cookie dough balls on baking sheet image

chill

Scoop out the cookie dough into balls on a large lined baking sheet, about 2 Tablespoons per ball. Chill the dough balls for at least 1 hour in the refrigerator or 30 minutes in the freezer.

Place the cookies on baking sheets lined with silicone mats or parchment paper, spacing them 1 to 2 inches apart.

bake

Bake for 13 to 16 minutes. At the 9-minute mark, remove the baking sheets from the oven and add 2 to 3 whole mini eggs on top, pressing them into the cookies gently. Add the trays bake to the oven and bake for the remaining time. The cookies will be done when the edges are golden brown and the middle has just set.

Remove cookies from the oven and let cool for 10 minutes on the baking sheet. Transfer to a wire cooling rack to cool completely (though they are so good when they are warm and fresh out of the oven!).

Overhead image of easter desserts on parchment paper

tips for success

don’t skip the chill time. Be sure to chill the dough for at least 1 hour in the refrigerator, but honestly chilling the dough overnight is even better! If you are short on time, you can chill them in the freezer for 30 minutes.

bake time note. If you like chewy cookies like me, follow the instructions as they are listed! If you like a crispier cookie, then add a couple of minutes to the cooking time.

don’t crush the mini eggs. Make sure that you roughly chop the mini eggs instead of chopping them finely and crushing them up. You want some of those big chunks to get the flavor in the cookies!

More tasty spring desserts to explore: Smashed Mixed Berry Pavlova | Strawberry Cheesecake Mousse | Lemon Lavender Shortbread Cookies | Triple Berry Cheesecake

Stack of easter treats on parchment paper

how long do these cookies last?

I love that these cookies last a good amount of time! Store the cooled cookies in an airtight container for up to one week at room temperature.

can you freeze mini eggs cookies?

These mini eggs cookies are perfect for freezing! You can either freeze them as dough or after they are baked. To freeze the cookie dough, scoop out the dough into balls and place on a baking sheet. Freeze the dough for about 1 hour, then place in a resealable freezer-safe bag (make sure to remove as much of the air as possible!). Store in the freezer for up to three months.

If you are freezing baked cookies, cool them completely. Wrap the cookies individually in plastic wrap. Place in a resealable freezer-safe bag or a container lined with wax paper. Cookies will keep in the freezer for up to two months.

help! my cookies came out flat…

If your cookies came out flat, be sure to check the freshness of your baking soda. You can also add some more flour to make they fluffier. If you happen to continue to run into problems, be sure to leave a comment below so I can assist you further in your baking!

Need more inspiration for spring recipes? Check out my spring recipes page!

Image of Easter mini eggs cookies

what to serve with mini eggs cookies

If you want to level up these cookies, think about using them to make little ice cream sandwiches! I also like to crumble up the cookies and put it on top of a couple scoops of vanilla bean ice cream with a drizzle of hot fudge… Talk about the most decadent sundae EVER!

Are you looking for more sweet treats to serve on Easter? These chewy carrot cake cookies or tart lemon curd cookies topped with meringue are other delicious options for Easter cookies! If you want to add a galette to the table (always lots of fruit on our table during the springtime over here!), this strawberry mint champagne galette or this blueberry galette with thyme honey are lovely!

For the classic cookies and milk combination, just reach for a glass of vanilla milk!

If you are looking for the perfect Easter dinner ideas, here are some recipes to really wow a crowd:

Ancho chili rubbed leg of lamb with mint yogurt sauce is an easy-to-make meal! The savory crust that forms on the outside is spicy and smoky.

This herb crusted rack of lamb with red wine sauce is the most popular lamb recipe on the site, and with good reason! All you need is a handful of ingredients to bring it together.

Herb goat cheese stuffed leg of lamb is totally indulgent, especially when served alongside roasted root vegetables.

The crust on this chipotle coffee crusted rack of lamb is savory, smoky, and absolutely stunning!

Make a gorgeous Easter charcuterie board! With plenty of meats, cheeses, veggies, fruits, and Easter treats, this is the ultimate grazing board.

Plus, if you are anything like my family and do Easter brunch, I’ve got 12 Easter breakfast ideas to inspire you!

Easter egg cookies on baking sheet with silicone mat

how to store and reheat

Store. Cool cookies completely before storing in an airtight container at room temperature. Cookies will keep for up to one week.

Freeze. To freeze cookie dough, scoop out the dough and freeze on a baking sheet for about 1 hour until they have hardened. Place in a resealable freezer-safe bag and remove as much air as you can. Cookie dough balls will keep for up to three months.

To freeze baked cookies, cool cookies completely. Wrap each cookie in plastic wrap and store in a freezer-safe resealable bag. Cookies will keep for up to two months.

Reheat. To bake frozen dough, let it thaw in the refrigerator overnight or at 2 hours at room temperature. Bake according to the recipe instructions. To thaw baked cookies, let them sit at room temperature until thawed. Warm them in the oven at 250˚F on a baking sheet or in the microwave in 15 second increments until warmed through.

Stack of mini eggs cookies on parchment paper with eggs

Finally, if you make this mini eggs cookies recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Mini eggs cookies in a stack

Mini Eggs Cookies

Crispy edges and perfectly soft on the inside, these cookies are the ideal treat!
5 from 44 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 16 minutes
Additional Time: 1 hour
Total Time: 1 hour 26 minutes
Servings: 24 cookies

equipment

ingredients

  • 1 cup unsalted butter room temp
  • 1/4 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temp
  • 2 tsp vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1 1/2 cups Cadbury’s Mini Eggs 1 cup chopped, 1/2 cup whole
  • 1/2 cup semi-sweet chocolate chips

instructions

  • Add butter and sugars to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium to high speed for about 3 to 4 minutes, until pale in color and fluffy.
  • Add eggs and vanilla, beating on low until just combined. Be sure to scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.
  • Sift together flour, baking soda, and salt. Add dry ingredients to the wet mixture and beat on low until just incorporated. Add in the chopped mini eggs and chocolate chips. Beat together on low until just combined.
  • Use a cookie scoop to scoop out balls of dough and place on a lined baking sheet. Chill for at least one hour in the refrigerator (up to overnight) or in the freezer for 30 minutes.
  • Preheat oven to 350˚F. Line two baking sheets with parchment paper or silicone baking mats.
  • Remove cookie dough balls from the refrigerator or freezer and place on prepared baking sheets. Space the cookie dough balls 1 to 2 inches apart.
  • Bake for 13 to 16 minutes total. At the 9-minute mark, remove cookies from the oven and press 2 to 3 mini eggs into the tops of the cookies. Bake for the remaining time, until golden brown on the edges and the middle has just set.
  • Cool on the baking sheets for 10 minutes before remove to a wire cooling rack to cool completely.
  • Store in an airtight container at room temperature for up to one week.

video

nutrition

Calories: 276kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 115mg | Potassium: 59mg | Fiber: 1g | Sugar: 21g | Vitamin A: 296IU | Vitamin C: 0.5mg | Calcium: 47mg | Iron: 1mg
Calories: 276kcal
Cuisine: Easter
Category: Cookies

What’s in Season in April?

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April is the first official full month of spring! The easiest way to upgrade your recipes this month is by knowing what’s in season in April. From asparagus to strawberries, there are plenty of delicious fruits and vegetables to enjoy this month.

what's in season in april graphic with different photos of seasonal fruits and vegetables

April is such a delicious month for produce! It’s a month full of fresh spring options that we’ve been looking forward to since we started getting sick of winter. This is the first of 12 seasonal posts (one for every month of course) where we can chat about what’s in season all year round.

These guides are your source for a full list of what’s in season each month of the year. While local spring produce is slowly showing up at the beginning of this month, by mid-month you should see your local store shelves bursting with variety.

Of course, as we live in a modern world, a lot of these options will be on the shelves year-round. Note that this is a guide so you can pick the vegetables and fruits when they are in their peak season (i.e. when they have the most flavor and the most nutrients).

vegetables in season in April

Below is the ultimate list of everything that is in season in April. Think of this as your guide to shopping the produce section or your local farmers market for vegetables!

arugula
artichokes
asparagus
avocados
beets
bok choy
broccoli
cabbage
carrots
cauliflower
celery
celery root
chicory
cucumbers
endive
fava beans
fennel
horseradish

kale
leeks
lettuce
new potatoes
parsnips
peas
purple sprouting broccoli
radicchio
radishes
rhubarb
shallots
spinach
spring garlic
spring onions
sunchokes
turnips
watercress

fruits in season in april

I cannot tell you how excited I am to see some more fruit come onto the list as we get into the warmer months of the year!

apple
blueberries
cherries
grapefruit
kiwi
kumquats

limes
mangos
oranges
papayas
pineapple
strawberries

april seasonal recipes

With springtime being a time for new beginnings, I love to make sure I’m incorporating seasonal ingredients into fresh recipes as much as I can throughout April.

Below I’m sharing some of my favorite April seasonal recipes. All of these festive eats and sips are ideal for a party, but they are easy enough to make any night of the week for your friends and family. Don’t just save one for later – make a plan to make it next week or this coming weekend! Life is too short to dream of making the recipes after all. Make them and enjoy them!

Be sure to scroll to the bottom of this post for a handy graphic to save so you always know what’s in season in April!

Need more inspiration for spring cooking/baking? Check out my spring recipes page!

Strawberry mimosa thumbnail image

Strawberry Mimosa

A strawberry mimosa is the simplest take on the traditional orange mimosa, with an added burst of fruity goodness! You can use fresh or frozen strawberries to make the simple strawberry orange mixture. Serves 6.

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Strawberry margarita mimosa thumbnail image

Strawberry Margarita Mimosa

A Strawberry Margarita Mimosa is just what your Cinco de Mayo celebration needs! It’s the best blend of the classic strawberry mimosa combined with a refreshing margarita. You can drink it for brunch, happy hour, or dinner! With us all at home, it doesn’t really matter when you start drinking, does it?

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Easter charcuterie board with pretty linen for spring

Easter Charcuterie Board

An Easter Charcuterie Board is just the spring inspired spread to serve at your upcoming holiday. Filled with a variety of meats and cheeses, fresh berries, vegetables, jelly beans, chocolate, and even deviled eggs! This board is simple, straightforward, and perfect for any gathering you have planned.

Read more

Strawberry Basil Margarita

A Strawberry Basil Margarita is an herbaceous twist to a strawberry margarita, served on the rocks! The vibrant flavors make this cocktail sweet, tart, and totally refreshing. It’s ideal for sipping on the patio all summer long!

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Asparagus Prosciutto Goat Cheese Puff Pastry Tart

Asparagus Prosciutto Goat Cheese Puff Pastry Tart

An Asparagus Prosciutto Goat Cheese Puff Pastry Tart is the ideal appetizer to celebrate spring with. The combination of tangy goat cheese, savory prosciutto and crisp tender asparagus is bright, light and a delightful opener for any meal. You won’t believe how easy it is to whip up!

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Asparagus crostini on sheet pan image

Roasted Asparagus Herb Ricotta Crostini

Roasted Asparagus Herb Ricotta Crostini is an easy appetizer that screams spring. Golden toasted baguette slices are topped with a creamy lemon and herb ricotta that’s been whipped to perfection. Topped with roasted asparagus, it is simple, fresh, and ideal for large gatherings.

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Brown Butter Gnocchi With Asparagus & Peas

Brown Butter Gnocchi With Asparagus & Peas is a warm and fresh skillet of pure joy. The crisp, green vegetables with soft and pillowy gnocchi are tossed with brown butter and crispy prosciutto. It’s the ideal spring meal that you won’t want to stop making over and over again!

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Picture of spring recipe with green vegetables

Easy Risotto with Asparagus and Peas

Risotto with Asparagus and Peas is a simple and flavorful recipe to elevate any springtime meal. The tender and creamy risotto is packed with fresh asparagus and plump peas, making it easy to pair with your favorite protein. Serve it as a side dish, starter, or even a vegetarian main dish!

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Bucatini cacio e pepe on plates with broccoli image

Bucatini Cacio e Pepe with Broccoli

Bucatini Cacio e Pepe with Broccoli is the classic cacio e pepe (cheese and pepper) minimalist pasta, with some vegetables mixed in. The creamy sauce is made from simple ingredients and the result is creamy, peppery, rich, and absolutely out of this world. It’s a quick and easy dinner everyone will love!

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Nutella Rhubarb Puff Pastry Croissants | cakenknife.com #breakfast #brunch #pastry

Nutella Rhubarb Puff Pastry Croissants

Yes, you can treat yourself to delicious homemade pastries and not take hours to do it! Nutella Rhubarb Puff Pastry Croissants are about to become your new favorite breakfast.

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Side photo of cheesecake mousse in jars

Strawberry Cheesecake Mousse

Strawberry Cheesecake Mousse is light, fluffy, and full of fresh strawberry flavor! The crunchy crumble on the bottom gives you a lovely texture to break up the smooth mousse. It’s perfect to end any spring or summer meal!

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Overhead image of blueberry galette

Blueberry Galette with Thyme Honey

A Blueberry Galette is a classic summer dessert that’s easy to make and bursting with flavor! As I like to say, it’s my “lazy pie”. With a drizzle of thyme honey, this dessert is one that everyone will devour.

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Apple blackberry crumble in skillet image

Apple Blackberry Crumble

Apple Blackberry Crumble is a simple, flavorful dessert that can be made any night of the week! Ready in less than an hour, this sweet treat is ideal for any occasion. Top it off with ice cream and enjoy it warm.

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Thumbnail of one skillet lemon goat cheese stuffed chicken

One Skillet Lemon Goat Cheese Stuffed Chicken and Spring Orzo

With a couple seasonal ingredients, this one skillet lemon goat cheese stuffed chicken and spring orzo is a fantastic combination of fresh and pantry ingredients! The flavorful and juicy poultry comes together in just over 30 minutes, all in one pan. After all, less cleanup is always the goal, right? Serves 4.

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want more seasonal produce guides?

March Produce Guide

February Produce Guide

January Produce Guide

what’s in season in April?

List of fruits and vegetables that are in season in April image

Limoncello Spritz – The Perfect Summer Drink

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A Limoncello Spritz is delicious, easy, and refreshing! With just three ingredients, you can craft this classic Italian cocktail for a sunny day spent on the patio. It’s a hit for any gathering and can easily be made to serve a crowd.

Limoncello Spritz cocktail in glasses image

about this limoncello spritz cocktail

The art of apertivo is one of the things I miss the most about Italy. Apertivo is a light drink before dinner and it’s a custom in Italy that’s all about relaxing and unwinding at the end of a busy day.

This limoncello spritz is a bubbly and citrus-forward cocktail that will take you straight to Italy with your first sip.

I thought the only spritz I could fall in love with was an aperol spritz, but there’s a new leader in the pack for me. This limoncello spritz is only three ingredients and it is my favorite way to end the day.

If I could have it my way, every single busy day would end with a quiet moment spent with this cocktail in one hand as I graze over a charcuterie board with my feet up.

Since I have a toddler, this is not exactly something I can bring into existence every day. This limoncello prosecco cocktail on the other hand is. You’ll find that this simple cocktail is something you can easily make whenever the mood strikes you. There’s no fancy ingredients, no complicated techniques required to make it, and it’s impressive enough to serve to a crowd when you need to impress your guests.

Looking for another spritz to try out? This crisp and refreshing Lillet spritz can be enjoyed as is, or with seasonal fruit!

Overhead image of limoncello spritz cocktail

so, what is limoncello?

Limoncello is a lemon liqueur that is fresh, citrusy, and sweet. The liqueur is made by macerating lemon peels in alcohol. True limoncello begins with lemons from the Amalfi Coast or the island of Capri. It’s the perfect summer sipper! The lemon flavor is so refreshing.

The first time I had limoncello was just before my study abroad time in Rome. My mother and I were exploring the Amalfi Coast and in every restaurant at the end of the meal we would be served a small glass of limoncello. It was such a lovely indulgence and the ideal way to end the meal.

It’s a drink that you can totally sip on its own, but it’s also an ideal ingredient for a simple spritz. You can even use it to flavor frosting or puddings, or to brush on your favorite cakes before frosting them. Honestly, if you haven’t tried it before, I highly recommend grabbing a bottle and pouring yourself a chilled glass this evening!

For another limoncello cocktail, check out this simple four ingredient limoncello martini recipe!

ingredients

limoncello. This Italian lemon liqueur is from the Amalfi coast and is usually served as an apperitivo (before a meal) or digestivo (after a meal). It’s the essential ingredient in this cocktail! I recommend buying a brand that is a mid-quality to high-quality to make sure that the flavor of this cocktail is on point.

prosecco. Prosecco is a white sparkling wine from Italy. Use your favorite prosecco brand! I recommend using a prosecco that isn’t overly sweet as it’s a drink that tends to be on the sweeter side anyway.

sparkling water. Club soda is all you need to add an extra splash of bubbles to this drink!

garnish. The best garnish for this cocktail is simple! Fresh mint sprigs and fresh lemon slices.

this recipe’s must haves

You will need a jigger to measure out the ingredients for this cocktail. All you need to do to bring this drink together is a cocktail stirring spoon.

I recommend using whatever cocktail glass you prefer for this cocktail recipe! It could be a wine glass (stemmed or stemless) or whatever cocktail glass you prefer to drink out of.

here’s how to make a limoncello spritz

gather ingredients

Measure out 2 ounces limoncello, 3 ounces prosecco, and 1 ounce club soda. Be sure to also have your cocktail glasses and ice handy.

assemble

Fill your cocktail glass with ice. Pour over limoncello, prosecco, and club soda. Stir together to combine.

Garnish with mint sprig and lemon slice. Serve.

Pro Tip: Chill the glass! If it’s really hot outside, place the cocktail glass in the freezer for about 10 minutes to frost it before assembling.

Garnishing a lemon cocktail with a lemon slice picture

variations

add berries. I love adding berries to this drink to make it a little more fruity and fun! You can simply add in berries to the bottom of the cocktail glass and muddle them lightly. Add ice and make the cocktail as directed. This is especially good with raspberries and strawberries!

use different herbs. Don’t have mint? There are other herbs you can use to finish the garnish! I recommend rosemary, thyme, or basil.

More tasty lemon cocktails to explore: Lemon Agave Margarita | Lavender Lemonade Cocktail | Homemade Vodka Lemonade | Grilled Lemon Lime Mojito

can I make this in a big batch?

To make this in a big batch, you will need 1 bottle of prosecco, 2 cups limoncello, and 1 cup soda water. Combine these ingredients in a pitcher over ice. Serve cold!

I recommend chilling the cocktail ingredients ahead of time before combining and serving.

can I make this cocktail ahead of time?

Since this cocktail is bubbly, I do not recommend making it ahead of time! It’s so easy to make, there’s no need to anyway.

If you are making it for a party, simply chill all the ingredients before combining in a pitcher over ice. This will ensure that your ingredients are cold when you are ready to serve without watering it down or losing the bubbles by preparing it ahead of time.

Overhead image of cocktail with lemon and prosecco

what is the best way to drink limoncello?

While limoncello doesn’t have to be refrigerated, I recommend chilling it if you are going to sip on it straight! It’s absolutely delightful when chilled and served in a small snifter.

Otherwise, simply enjoy it in this spritz recipe.

Need more inspiration for cocktail hour? Check out my cocktail recipes page!

what to serve with a limoncello spritz

Since a limoncello spritz is typically served ahead of a big meal, I recommend pairing it with small bites or a seasonal charcuterie/cheese board! Here are some of my favorite lighter Italian bites to pair with this simple cocktail if you are serving guests:

In the springtime, this roasted asparagus herb ricotta crostini is a lovely pairing with the lemon in the cocktail. In the summer, caprese bruschetta makes the most of ripe, juicy tomatoes.

If you are firing up the grill already for dinner, open up the meal with these cacio e pepe grilled wings!

Summertime calls for peaches so either of these crostini recipes are ideal for serving on a hot summer evening alongside this summer cocktail – salame peach ricotta crostini or tomato peach bruschetta.

Love all things limoncello? I’ve got a whole list of limoncello cocktails for you!

Chilled summer lemon cocktail in glasses with mint image

Finally, if you make this limoncello spritz recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Limoncello Spritz cocktail in glasses image

Limoncello Spritz

Bright, tart, and sweet, this bubbly cocktail is delicious!
5 from 45 votes
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cocktail

equipment

ingredients

  • 2 oz limoncello
  • 3 oz prosecco
  • 1 oz club soda
  • Ice
  • Garnish: mint sprigs lemon slices

instructions

  • Fill a cocktail glass with ice.
  • Add limoncello, prosecco, and club soda. Stir together to combine.
  • Garnish with a sprig of mint and a lemon wheel. Serve immediately.

video

notes

Big Batch Option: To make this in a large batch, you will need one bottle prosecco, 2 cups limoncello, and 1 cup club soda. Pour over ice and garnish. Serve cold.

nutrition

Calories: 248kcal | Carbohydrates: 23g | Protein: 0.1g | Sodium: 12mg | Potassium: 75mg | Sugar: 23g | Calcium: 9mg | Iron: 0.3mg
Calories: 248kcal
Cuisine: Italian
Category: Booze

Easter Breakfast Ideas

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If you are looking for Easter breakfast ideas to break out for the holiday (or any spring weekend!), these tasty recipes are always a favorite. From sweet to savory, these recipes are meant to gather everyone around the table for breakfast or brunch!

Easter Breakfast Ideas Recipes Cover Image

Easter brunch is something I grew up with. After the Easter egg hunts with my cousins, my family would all gather around the table for an epic Easter brunch menu filled with carrot cake pancakes, breakfast casserole, and candies left by the Easter bunny for the kids.

There are so many options to choose from when it comes to the perfect line up of Easter breakfast recipes. So we are rounding up our all-time favorite recipes below, from sweet to savory, make ahead to total crowd pleasers.

Stack of strawberry waffles with syrup on top

Strawberry Waffles

Fluffy and easy strawberry waffles are made with ripe strawberries for the best flavor possible! They will be your new go-to favorite for weekday mornings or weekend brunches.

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half of a muffin in a muffin tin with fresh berries and oats

Honey Blackberry Oatmeal Muffins

Honey Blackberry Oatmeal Muffins are a wholesome breakfast that balances just the right amount of sweetness and fruitiness. The fluffy texture and pops of berries are just what you are looking for in a muffin. Juicy blackberries and hearty oats make these a nourishing treat that is ideal for starting the day or even an afternoon snack.

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Image of blueberry french toast casserole in pan

Blueberry Cream Cheese French Toast Casserole

Blueberry Cream Cheese French Toast Casserole is an overnight must-have for busy weekends when you just don’t want to have to cook. The sweet spiced custard with a crispy topping and creamy pockets of sweetened cream cheese make this a feast to remember.

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Turkish Eggs Platter

This Turkish Eggs Platter, also known as Çılbır, is a simple hearty meal that features beautifully poached eggs with a base of garlic yogurt and a drizzle of chile butter. With a fresh sprinkle of dill, serve with plenty of toasted bread.

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drizzling syrup on a stack of breakfast pancakes with fresh fruit and chocolate

Banana Chocolate Chip Waffles

Banana Chocolate Chip Waffles are fluffy on the inside with a crisp golden brown exterior. They are very easy to make, and you’ll love the rich banana flavor in every bite.

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Nutella Rhubarb Puff Pastry Croissants | cakenknife.com #breakfast #brunch #pastry

Nutella Rhubarb Puff Pastry Croissants

Yes, you can treat yourself to delicious homemade pastries and not take hours to do it! Nutella Rhubarb Puff Pastry Croissants are about to become your new favorite breakfast.

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banana bread muffin cut in half with chocolate and nuts

Banana Bread Muffins

Moist and fluffy Banana Bread Muffins are the best way to start the day! This tried and true recipe has the best texture and such delicious flavor. With a subtle scent of cinnamon, these muffins are quick and easy to make.

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Spooning out a creamy sauce with fruit all around

Easy Lemon Curd

This creamy homemade lemon curd recipe is a burst of tangy flavor for your desserts or breakfast spreads! With just a few simple ingredients, you can make the perfect lemon curd every time with this recipe.

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Asparagus Prosciutto Goat Cheese Puff Pastry Tart

Asparagus Prosciutto Goat Cheese Puff Pastry Tart

An Asparagus Prosciutto Goat Cheese Puff Pastry Tart is the ideal appetizer to celebrate spring with. The combination of tangy goat cheese, savory prosciutto and crisp tender asparagus is bright, light and a delightful opener for any meal. You won’t believe how easy it is to whip up!

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Breakfast Croissant Sandwich

A Breakfast Croissant Sandwich brings a ton of flavor to a tasty handheld way to start the day! It’s packed with prosciutto, cheese, fig jam and mustard. Simple and ready in less than 20 minutes!

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Easy Lemon Sugar Buns

Easy Lemon Sugar Buns

With a burst of lemon zest, these bright and light sugar buns are the best way to start the day. Only 5 ingredients and a few steps are required! Fresh out of the oven, they are ideal to pair with a cup of coffee.

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BLAT Eggs Benedict

BLAT Eggs Benedict

A plate full of BLAT Eggs Benedict is the one wake up call no one is going to want to miss. Bacon, lettuce, avocado and tomato are sandwiched between a perfectly poached egg and toasted English muffin for a breakfast version of the classic sandwich.

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Lemon poppy seed muffins in a pile with liners

Lemon Poppy Seed Muffins

Brighten your day with the delightful taste of Lemon Poppy Seed Muffins. These citrus-infused treats are the perfect balance of tangy and sweet, and the poppy seeds add a delightful crunch. No mixer required and they are ready in just 30 minutes!

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French toast bake thumbnail image

Raspberry Chocolate Croissant French Toast Bake

This Raspberry Chocolate Croissant French Toast Bake is how I bring a little bit of Parisian pastry into my breakfast routine. Using croissants makes for a flakier French toast casserole, and the pops of fruit and chocolate send it over the top!  

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Smoked Salmon Avocado Cream Cheese Bagels

Smoked Salmon Avocado Cream Cheese Bagels

A Smoked Salmon Avocado Cream Cheese Bagel is a new way to do breakfast or brunch. Instead of the default lox and bagel routine, switch to flavorful smoked salmon paired with creamy avocado, rich cream cheese, red onion and capers.

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honey butter biscuits in a stack drizzled with honey

Honey Butter Biscuits

Homemade Honey Butter Biscuits are where fluffiness meets flakiness, with just a touch of honey. These irresistible biscuits are perfect for pairing with any meal whether you are dunking them in soup or using them as a base for a sandwich.

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Thumbnail image for chocolate covered strawberry french toast

Chocolate Covered Strawberry Mascarpone Stuffed French Toast

Easy Chocolate Covered Strawberry Mascarpone Stuffed French Toast is sweet, tart, and downright sultry. The stuffed French toast makes you feel like you are eating a chocolate covered strawberry… but for breakfast!

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Dutch baby overhead image in skillet

Savory Dutch Baby

An airy, light, and savory breakfast dish that is incredibly easy to make. The batter comes together in the blender!

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Blueberry cake image of cake slice

Blueberry Lemon Streusel Coffee Cake

Blueberry Lemon Streusel Coffee Cake is moist, fluffy, and ideal for spring brunch! Topped with a cinnamon streusel and a lemon cream cheese glaze, this decadent breakfast cake is a surefire win for everyone.

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Southwestern Ham Hash

This one-pan meal is simple to make and is a killer way to use up any leftover ham you might have from your holiday gathering. With ham, cheddar cheese, and hash browns, this skillet has everything you could want! You could even use sausage if you prefer!

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fruit and maple buttermilk dutch baby pancake

Fruit and Maple Buttermilk Dutch Baby

This delightful Fruit and Maple Buttermilk Dutch Baby Pancake is perfect for Easter. It is an easy-to-make pancake that boasts a golden brown exterior and a light, eggy texture with crisp edges, making it a perfect centerpiece for your brunch table.

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lemon crepes

Lemon Crepes

Add a touch of elegance to your Easter brunch with these Lemon Crepes. These airy crepes are infused with the sweet and tangy flavors of lemon sugar, making them a delightful treat for both breakfast and dessert.

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fruit and yogurt parfaits

Fruit and Yogurt Parfaits

Start your Easter morning right with Fruit and Yogurt Parfaits. These addicting parfaits are gluten-free and offer dairy-free and paleo options, making them a crowd-pleasing choice for breakfast or brunch with crunchy granola on top.

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cinnamon roll casserole

Easy Cinnamon Roll Casserole

Wake up to the aroma of cinnamon with this Easy Cinnamon Roll Casserole. Made with delicious cinnamon roll pieces soaked in a warm syrup and topped with frosting, this decadent breakfast is sure to be a hit with the whole family.

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quiche lorraine

Classic Quiche Lorraine

A Classic Quiche Lorraine is a timeless favorite for your Easter brunch. This simple yet luxurious tart features a flaky pastry crust filled with a rich custard, smoky bacon, and creamy cheese.

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some additional ideas…

If you want some add-ons for your next spring brunch gathering, I have a few simple recipes that will both make your life easier and bring some extra flavor to your table! These all pair well with the easter brunch recipes above.

First? A sauce. Something simple like strawberry coulis or simple smashed raspberry compote can really elevate a spring breakfast. You can drizzle it over a french toast casserole like the ones I’ve linked above. You can also simply use it on top of fluffy pancakes or your favorite waffles.

My second secret weapon for brunch? Instant Pot poached eggs! Whether you are making eggs benedict, Turkish eggs, or just love to eat poached eggs on avocado toast, this how-to makes making poached eggs a breeze. They come out perfectly every single time!

We are always a sucker for a charcuterie board, so this Easter charcuterie board is perfect for the occasion! It’s one of our reader favorites for Easter appetizers, too.

just one more thing for easter breakfast ideas…

Of course, in my world, no brunch or breakfast gathering would be complete without a signature cocktail to go alongside the spread!

Here’s some of my favorite simple cocktails that are light and breezy. They are ideal for serving in the morning with your favorite recipes.

Lavender lemonade cocktail is a refreshing, floral sipper that’s easy to make in a big batch and only requires four ingredients!

Mimosas are fantastic, but a spring spin is always much better! Try out a bubbly strawberry mimosa or raspberry mimosa to change things up.

If you are looking for more inspiration for breakfast or brunch, check out my breakfast recipes page!

For a sweet treat that’s perfect for Easter, these lemon curd cookies are tart, tangy, and topped with a dollop of fluffy meringue. Moist and fudgy Easter brownies are another decadent dessert option!

Finally, if you are wondering what’s in season in April, I’ve got a whole guide to seasonal produce with favorite recipes for you to read.

Finally, if you make any of these Easter brunch ideas, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Bucatini Cacio e Pepe with Broccoli

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Bucatini Cacio e Pepe with Broccoli is the classic cacio e pepe (cheese and pepper) minimalist pasta, with some vegetables mixed in. The creamy sauce is made from simple ingredients and the result is creamy, peppery, rich, and absolutely out of this world. It’s a quick and easy dinner everyone will love!

Bucatini cacio e pepe on plates with broccoli image

about this bucatini cacio e pepe

I still remember the first time I made cacio e pepe. It was much like the first time I made carbonara… a total disaster.

Instead of reading the notes in detail about the recipe, I just threw all the cheese in and expected a beautiful glossy sauce to form.

Of course, this is just not how it works. Therefore, it was a clumpy mess and I was immediately discouraged from making it again for years.

However, after seeing photos posted by friends traveling in Italy, I wanted to master it. Turns out it’s not really a hard recipe, it’s one that requires you to actually follow the instructions (crazy right?).

This bucatini cacio e pepe is a twist on the classic because I add in broccoli that’s been tossed with lemon juice and some red pepper flakes. The broccoli gives you an extra zing of acid with the peppery cheesy sauce, as well as a different layer of heat.

Personally I just love getting my vegetables mixed into my pasta versus on the side. However, if you want to skip the broccoli in this recipe, you totally can!

what is bucatini cacio e pepe?

Cacio e pepe is a pasta dish from Rome (one of my favorite Italian cities!). It translates to cheese and pepper, and that’s really the main gist of this recipe. Traditionally you use Pecorino Romano cheese, but you can also use parmesan cheese.

This Roman pasta dish is all about highlighting the simple ingredients involved. The sauce is this creamy, peppery creation that is truly delectable. You’ll find that this dish will become an instant favorite as soon as you make it!

Image of ingredients for bucatini cacio e pepe with broccoli

ingredients

broccoli. I prefer to use fresh broccoli here. You will only need one head! If you are using frozen, be sure to thaw it completely and cut the cook time to 5 minutes in the oven.

oil. You will need extra-virgin olive oil to coat the broccoli.

lemon juice. Fresh lemon juice is always best!

red pepper flakes. These are optional, but I like the extra note of heat they bring to the party.

pasta. Bucatini is preferred for this recipe! However, you can also use spaghetti, if you prefer.

butter. Use unsalted butter. If you only have salted butter, be sure to cut back on the amount of salt you add to the pasta water.

black pepper. Freshly cracked black pepper is a key component of this recipe. Do not use finely ground black pepper. You will get so much more flavor out of the recipe if you use freshly ground black pepper!

cheese. I like to use Parmesan cheese or Pecorino Romano cheese for this recipe. Both cheeses have their own flavor profiles (details on that can be found below in the FAQs), so choose whichever one you love the most!

this recipe’s must haves

To break down the broccoli before roasting, you will need a chef’s knife and cutting board. I like to use a silicone baking mat in a rimmed half sheet baking pan to roast the broccoli.

Use a large stockpot to boil the water to cook the bucatini.

To bring the whole recipe together you will need a large skillet or sauté pan. I also like to use a set of tongs to toss the pasta easily.

Don’t forget the cheese grater to finely grate the cheese!

Roasted broccoli on sheet pan image

here’s how to make bucatini cacio e pepe with broccoli

roast broccoli

Toss together broccoli with olive oil, lemon juice, and red pepper flakes. Season with salt and pepper. Spread out on a lined baking sheet and roast for 10 minutes at 450˚F. Remove from oven and set aside.

cook pasta

While the broccoli is roasting, bring a large pot of salted water to a boil. Add pasta and cook until just al dente. This is usually a couple of minutes shy of the cook time noted on the packaging.

Be sure to reserve the pasta water before moving on! I simply remove the pasta from the pot with tongs to avoid accidentally dumping it down the sink drain.

bloom pepper

While the pasta is cooking, melt butter in a large skillet over medium heat. Add the pepper and cook for 30 seconds. Turn off the heat and set aside.

Image of pasta with broccoli in skillet

finish

Add cooked pasta to the large skillet of melted butter and pepper. Add 1/3 cup of reserved pasta water to the pan and toss the pasta to combine. Sprinkle over a quarter of the grated pecorino romano cheese (or parmesan) and toss the pasta to combine. Add the cheese in these small increments, waiting until the cheese has melted in between each addition, to create the creamy sauce.

If the sauce is too thick, add a few tablespoons of pasta water as needed. The cheese will melted and form a smooth glossy sauce.

Fold in the broccoli florets and serve pasta immediately. I recommend serving with extra freshly ground pepper and plenty of freshly grated cheese. Enjoy right away!

tips for success

bloom the pepper. Don’t skip blooming the pepper in the skillet! This is one of the most important steps because it really maximizes the flavor of the pepper. I also recommend using freshly cracked black pepper because the flavor is noticeably better.

salt pasta water. Salting the water is always a must with cooking pasta, period. However, it’s even MORE important because that pasta water is what makes the creamy cacio e pepe sauce.

al dente pasta is the goal. Make sure that you do not overcook your pasta! You want to cook it until it just hits al dente (this is usually about 2 minutes shy of what the box instructions say). There should be a bit of a bite to it! The pasta will continue to cook with the sauce.

More easy pasta recipes to explore: Gochujang Noodles | Lemon Ricotta Pasta | 15-Minute Singapore Street Noodles | Instant Pot White Cheddar Mac and Cheese

Easy weeknight pasta with broccoli on plate with fork image

how can I avoid the cheese from clumping?

There are lots of techniques that go into a simple recipe like bucatini cacio e pepe. The main idea when making cacio e pepe is to make a creamy cheesy sauce without it all clumping. Trust me when I say, I still make the mistake and end up with clumpy cheese if I’m rushing through this recipe!

So first, slow down. Make sure that you have freshly grated, good quality cheese. Also, be sure to finely grate the cheese so it melts easier! If the cheese is coarsely grated it will take much longer for it to melt, thus increasing the risk of it all clumping together.

The most important tip of all, do not add all of the cheese at once! When you add all the cheese at once, you will end up with clumps. Slowly add the cheese in little increments so there is more sauce than cheese. That way the cheese will incorporate into the sauce, instead of melding together into a giant clump that will never melt.

can I use a different type of pasta?

Personally, I think that bucatini is the best pasta for cacio e pepe because of it’s texture. However, if you don’t like bucatini or if you can’t get your hands on it, you can substitute it with spaghetti!

can I make this ahead of time?

This could just me my own personal opinion, but I don’t think that cacio e pepe ever tastes as good as it does when it is first prepared. This recipe doesn’t make a ton so you likely won’t have leftovers! If you do, you can still store and eat it later.

To store it, place leftovers in an airtight container in the refrigerator. It will last for up to five days. To reheat, simply place in the microwave or on the stovetop. I have more details below on how to reheat the pasta the right way!

Overhead image of plated bucatini cacio e pepe with broccoli

should I use pecorino romano or parmesan cheese?

You can use either! Both parmesan and pecorino romano work for this recipe. The difference between the two? Well, parmesan cheese is made from cow’s milk and is aged to make it salty and nutty. Pecorino is also aged and salty, but it’s made from sheep’s milk and is aged for less time typically. This means that pecorino has a stronger, more pungent flavor than parmesan. It will still taste great in this recipe! I recommend using whatever cheese you prefer to eat normally.

my pasta is dry, what do I do?

If your pasta seems dry at the end of cooking, add a little bit of pasta water to help the sauce get to the right consistency. You may need to make a couple of additions of pasta water to accomplish this.

my pasta sauce is too runny, what do I do?

If your pasta is swimming in sauce, gently let it simmer until it has thickened up a bit. You can also add a bit of pasta water to help the sauce thicken a little more (I know this seems like the opposite thing to do, but it will help it thicken as you let the sauce simmer).

Need more inspiration for spring recipes? Check out my spring recipes page!

Picture of bucatini cacio e pepe pasta with broccoli

what to serve with bucatini cacio e pepe

Since this cacio e pepe recipe already has vegetables in it, you can easily serve it as a vegetarian main dish! It also works as a side to your favorite proteins like steak, chicken, pork, and seafood. If you are looking for suggested mains to pair with this pasta, here are some of my personal favorites:

My classic roasted chicken with white wine and fresh herbs is an easy meal! Add a salad if you want to get some extra vegetables in.

I love to take slices of balsamic grilled flank steak and serve it on top of the pasta to make it a meaty main dish.

Simple and quick air fryer scallops are lovely to serve over this pasta dish! You can skip the chive butter, or drizzle it on top.

For dessert, I love something light and bright like this easy strawberry shortcake in a jar!

how to store and reheat

Store. Leftovers can be store in the refrigerator in an airtight container for up to 5 days.

Reheat. To reheat in the microwave, add a splash of water to an individual serving. Microwave for 1 minute, stir, and then continue to heat in 30 second intervals until warmed through the way you like. I recommend reheating on the stovetop if you are reheating a large portion. Add pasta to a saucepan and add a splash of water to help revive the sauce over medium-low heat.

Plate of pasta with broccoli image with forks

Finally, if you make this bucatini cacio e pepe pasta recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Picture of bucatini cacio e pepe pasta with broccoli

bucatini cacio e pepe with broccoli

Creamy, peppery, and cheesy, this pasta is an instant favorite for any occasion.
5 from 2 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

equipment

ingredients

broccoli
  • 1 bunch broccoli cut into florets approximately 1-2” in length
  • 2 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 2 pinches red pepper flakes
  • salt and pepper
pasta
  • 8 oz uncooked bucatini you can also use spaghetti
  • 2 Tbsp butter
  • 1 tsp freshly-ground coarse black pepper
  • 2 oz finely-grated Pecorino-Romano cheese or Parmesan

instructions

  • Preheat the oven to 450˚F. Line a baking sheet with a silicone mat or parchment paper.
  • In a large bowl, add broccoli, oil, lemon juice, and red pepper flakes. Season with salt and pepper, then toss to combine. Spread out in a single layer on the prepared baking sheet.
  • Roast broccoli for 10 minutes. Remove from oven and set aside.
  • Bring a large pot of salted water to a boil over high heat. Once boiling, add bucatini and cook until just al dente (about 2 minutes shy of the instructions on the package).
  • While the pasta cooks, melt butter for the pasta. Add pepper and cook for about 30 seconds to allow it to bloom. Turn off the heat and set aside for the moment.
  • Once pasta is done, use tongs to transfer the pasta to the skillet with melted butter and pepper. Add 1/3 cup of reserved pasta water to the pan and toss the pasta to combine. Sprinkle over a quarter of the grated pecorino romano cheese (or parmesan) and toss the pasta to combine. Add the cheese in these small increments, waiting until the cheese has melted in between each addition, to create the creamy sauce.
  • If the sauce is too thick, add a few tablespoons of pasta water as needed. The cheese will melted and form a smooth glossy sauce.
  • Fold in the broccoli florets and serve pasta immediately. I recommend serving with extra freshly ground pepper and plenty of freshly grated cheese. Enjoy right away!

video

nutrition

Calories: 431kcal | Carbohydrates: 54g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 270mg | Potassium: 632mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1199IU | Vitamin C: 137mg | Calcium: 239mg | Iron: 2mg
Calories: 431kcal
Cuisine: Spring
Category: Pasta

Apple and Blackberry Crumble

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Apple and Blackberry Crumble is a simple, flavorful dessert that can be made any night of the week! Ready in less than an hour, this sweet treat is ideal for any occasion. Top it off with ice cream and enjoy it warm.

Apple blackberry crumble in skillet image

about this apple blackberry crumble

Who doesn’t love a tasty fruit crumble? To me the sweet and tart filling topped with a crunchy topping is the best combination of flavors and textures.

There’s nothing more comforting than a bowl of fruity crumble topped off with a heaping scoop of ice cream, am I right?

I could eat crumbles all year-round, and that’s why I like to use blackberries in my crumble recipes. Specifically Oregon blackberries. Oregon blackberries are the best type to use in this recipe because they taste so darn delicious. Why, you ask?

Well, they are picked at the peak of ripeness and this ensures a better tasting berry. The flavor is locked in because they are flash frozen within 24 hours of being picked (which also locks in the nutrition of the berries too!).

photo of apples and blackerries

This means you can make this crumble anytime of year! All you have to do is thaw the berries and drain any excess juices. Of course, you can always use fresh ones once blackberries come into season, but I love Oregon blackberries because I can enjoy them all year long.

What about the apples?

Well, I am so glad you asked! Apples come in and out of season for most of the year, but the kinds of crisp apples I recommend using are available year-round in most areas. I like to use Granny Smith, but you can also use Honeycrisp, Braeburn, or Golden Delicious.

For optimal flavor, these apples are at their peak from August to December, but they are generally available at the large supermarkets anytime of year!

image of fruit ingredients for apple blackberry crumble
image of crumble ingredients for recipe

ingredients

blackberries – you can use frozen or fresh blackberries for this recipe, as I mentioned above! Note that if you are using frozen blackberries, they will need to be thawed and drained before you use them in the recipe.

apples – I like to use Granny Smith apples for this recipe because the tartness is a wonderful pairing for the sweetness of the crumble on top. You can also use your favorite baking apple, including braeburn, golden delicious, or honeycrisp. Peel the apples, or opt not to if you prefer!

lemon – fresh lemon juice is always best in my opinion! If you need to use store-bought, you can.

sugar – you will only need light brown sugar for this recipe.

flour – I used all-purpose flour in the filling and the crumble. You can also use a gluten-free 1:1 ratio flour if you prefer.

spices – you will need ground cinnamon, ground nutmeg, and salt for this recipe. All three are used in both the filling and the crumble topping.

oats – be sure to use old-fashioned oats and not instant oats for this recipe! If you want to make this recipe gluten-free, make sure your oats are labeled “gluten-free”.

butter – unsalted butter is all you need! You can use salted butter, but if you do, be sure to omit salt elsewhere in the recipe when it calls for it. In addition, you can use vegan butter to make this recipe vegan.

picture of fresh blackberries in a bowl

this recipe’s must haves

This recipe is so simple to make, so you don’t need a lot of fancy equipment to make it.

You will need the largest and a medium bowl from a set of mixing bowls. To stir together the filling, I like to use a wooden spoon. To stir together the dry ingredients for the topping, I use a whisk.

Once you add the butter to the topping mixture, I use my hands to incorporate the butter!

Finally you will need a 10-inch casserole dish or a cast iron skillet to bake the crumble in.

fruit filling in skillet image
apple blackberry crumble before baking image

here’s how to make apple blackberry crumble

make filling

In a large mixing bowl, combine blackberries, apples, lemon juice, sugar, flour, cinnamon, nutmeg, and salt for the filling.

Stir together until evenly combined. Set aside to rest for about 5 minutes. This will allow the juices to release before baking.

make topping

Stir together oats, sugar, flour, cinnamon, and salt for the streusel topping in a medium bowl.

Add the butter and incorporate it into the dry ingredients by pinching the butter between your fingertips. Continue to mix until the mixture is crumbly and feels similar to wet sand. Set the crumbly mixture aside.

assemble

Add fruit filling to a 10-inch casserole dish or cast iron skillet. You could also use a 2 quart baking dish if you prefer. Sprinkle the crumble topping mixture evenly over the top in an even layer.

bake

Bake for 35 to 40 minutes at 375˚F. The crumble is done once the fruit is bubbly and the topping is a golden brown.

Serve warm with ice cream, whipped cream, or on its own! It’s also fantastic when served at room temperature.

Pro Tip: You can use fresh OR frozen berries for this recipe! If you are using frozen, be sure to thaw them and drain them before using in the recipe. Look for Oregon blackberries because they have the best fresh quality, are available year round, and are consistently high-quality for a fantastic price. You get more value for your money when you buy them frozen!

Image of fruit dessert in a skillet

tips for success

be sure to pick apples that are in season. Blackberries you can by fresh if they are in season, or frozen all year-round! However, apples do not freeze well like blackberries, so I always recommend buying them fresh. Earlier in this post I outlined which apples are in season during winter, spring, summer, and fall. Be sure to check that out the make sure you get the best apple at the peak of ripeness!

thaw frozen berries. If your berries are frozen, you need to thaw them and drain them well before using in this recipe. Not doing so will result in a soggy crumble.

have fun with toppings! Vanilla ice cream, whipped cream, or custard sauce are all delicious options to add to this crumble. However, it’s just as tasty without any toppings at all!

More tasty blackberry recipes to dive into:Blackberry Mojito | Grilled Blackberry Steak Tacos | Blackberry Lemon Icebox Cake | Blackberry Peach Shortcake Stacks

Overhead photo of apple blackberry crumble on plate with fork and ice cream

can you freeze apple and blackberry crumble?

The blackberry apple crumble can be frozen, either unbaked or baked. It’s a fantastic dessert recipe to make ahead for a gathering, or just to make sure you have something sweet to indulge in when you feel like it.

To freeze it before you bake it, assemble up to the point of baking. Wrap tightly with plastic wrap and then a layer of foil. This will keep for up to 3 months in the freezer.

To freeze after baking, be sure to cool the crumble completely. Wrap it with plastic wrap, then a layer of foil. Freeze for up to 3 months.

For both, all you need to do is thaw it overnight in the refrigerator before baking as instructed or reheating.

can you make this recipe ahead of time?

Yes, you can easily make this blackberry apple crumble ahead of time! I recommend making the crumble up to the step before baking. Once the crumble is assembled, cover with plastic wrap and keep in the refrigerator for up to 24 hours. Bake as instructed (you may need to add about 5 minutes to the cooking time if it’s coming straight out of the fridge).

You can also freeze the unbaked crumble if you prefer. If you do, wrap it well in plastic wrap and then a layer of foil. It will keep for up to three months. Thaw before baking and enjoy!

can I double the recipe to feed a large crowd?

Of course! You can still use the 10-inch casserole dish or cast iron skillet to make the crumble. Be sure to add 10 minutes more to the cook time.

Need more inspiration for dessert? Check out my desserts recipe page!

Overhead image of apple blackberry crumble with ice cream in skillet

what to eat with this blackberry apple crumble recipe

I love to eat my crumbles with ice cream on top! For me, vanilla bean is the best pairing, but you can choose whatever ice cream (or frozen custard) you prefer. You can all top this crumble with whipped cream or serve it with a custard sauce to pour on top of each individual serving, as desired.

If you are looking for a fantastic entree to start the meal out with, this pulled pork burger (aka pulled pork sandwich, depending on what you prefer to call it!) is an easy recipe made in the Instant Pot. For those of you who would rather fire up the grill, a savory French onion burger has all the flavors of your favorite soup, but made for summer.

Pack the blackberry flavor in by pairing it with a refreshing blackberry gin fizz!

how to store and reheat

Store. This recipe can be stored in an airtight container in the refrigerator for up to 4 days. Note that the longer it sits, the soggier the crumble topping will get. Be sure to reheat in the oven to get that topping crispy again.

Freeze. To freeze unbaked, assemble and then wrap tightly with plastic wrap and then a layer of foil. This will keep for up to 3 months in the freezer.

To freeze after baking, be sure to cool the crumble completely. Wrap it with plastic wrap, then a layer of foil. Freeze for up to 3 months.

Reheat. To reheat from the refrigerator, you can place in the microwave to reheat (30-second increments) until warmed through. You won’t get the optimal crispness on top this way though. The best way to reheat is in an oven-safe dish at 350˚F until warmed through.

From the freezer, thaw completely overnight in the refrigerator. Then bake as instructed if unbaked, or warm through in the oven if already baked.

Image of berry dessert on plate with ice cream

Finally, if you make this apple blackberry crumble recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Apple blackberry crumble in skillet image

apple blackberry crumble

Full of fresh fruit flavor, this simple crumble is an easy dessert that's ready in less than an hour!
4.9 from 54 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6

equipment

ingredients

fruit
  • 2 1/2 cups frozen or fresh blackberries*
  • 2 1/2 cups apples peeled and thinly sliced I recommend Granny Smith apples (approx. 2 large apples)
  • Juice of 1/2 lemon 1/2 oz
  • 1/3 cup packed light brown sugar
  • 3 tbsp all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Pinch of salt
crumble
  • 1 cup old-fashioned oats
  • 1/2 cup loosely packed light brown sugar
  • 2 Tbsp all-purpose flour
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 4 Tbsp unsalted butter softened

instructions

  • Preheat the oven to 375˚F.
  • Add all fruit filling ingredients to a large bowl. Stir to combine. Set aside for 5 minutes to let the juices release while you make the crumble. 
  • In a medium mixing bowl, stir together oats, sugar, flour, cinnamon, and salt for the crumble. Add butter and use your hands to mix it in, pinching the butter between your fingers to incorporate it. Mix until combined and the mixture is crumbly (it should feel like wet sand).
  • Add the fruit mixture to a 10-inch casserole dish or cast iron skillet. Sprinkle the crumble on top in an even layer. 
  • Bake for 35 to 40 minutes, until the filling is bubbly and the top is golden brown. 
  • Let the crumble rest for 5 minutes before serving. 
  • Serve with ice cream, whipped cream, or on its own. 

video

notes

*if you are using frozen blackberries, be sure to thaw them first and drain them well before using in the recipe!

nutrition

Calories: 312kcal | Carbohydrates: 57g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 205mg | Potassium: 256mg | Fiber: 6g | Sugar: 38g | Vitamin A: 391IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 2mg
Calories: 312kcal
Cuisine: Summer
Category: Dessert

Easy Risotto with Asparagus and Peas

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Risotto with Asparagus and Peas is a simple and flavorful recipe to elevate any springtime meal. The tender and creamy risotto is packed with fresh asparagus and plump peas, making it easy to pair with your favorite protein. Serve it as a side dish, starter, or even a vegetarian main dish!

Image of spring asparagus and pea risotto with parmesan cheese and wine

about this risotto with asparagus and peas

A couple of years ago, I decided I was going to make a risotto for every season.

Well, I have one for summer, fall, and winter, but somehow I forgot to make one for spring?

I have a feeling that life got away from me, or perhaps I simply couldn’t narrow down all my ideas to make it happen. There are a lot of spring vegetables, so it wouldn’t be too crazy to think that I got a bit overwhelmed with my options…

Regardless, I FINALLY have gotten around to creating a light and bright springtime risotto, just in time for the first day of spring tomorrow!

Risotto is a comforting meal that I always lean into whenever I’m feeling a little… off. It’s one of those recipes that forces you to slow down and pay attention in the kitchen. You have to slow down and stay close so the rice is stirred often, so it’s a lovely way to just enjoy the process of cooking.

It’s also been a really fun way to introduce our Babycakes to cooking, because stirring is something he can do pretty well at this point.

This spring risotto is fabulous as a base for so many meals, but it’s also super easy to adapt! You can add in your favorite vegetables like zucchini and mushrooms (or swap them in for asparagus if you can’t find it/don’t feel like it!). Throw in some fresh herbs from the garden. You’re going to end up making this recipe a lot, so make it your own!

I’ve never made risotto before… Is it hard?

The funny thing about risotto is that it actually isn’t hard to make at all! What it requires is time. This is not a recipe to rush through, and while it will be done in less than an hour, you need to be a bit more patient with it. There’s no magic trick to speeding up the process (like increasing the heat) without comprising the end result.

If you’ve never made risotto before, I highly recommend checking out my how to make risotto guide. Here is where I will walk you through all the basics of making the best risotto! Once you master the simple technique, you’ll find yourself cranking out seasonal risotto recipes throughout the year.

Springtime risotto in a skillet with spoon picture

ingredients

stock. I like to use chicken stock for this recipe, but if you would like to make it vegetarian, you can also use vegetable stock. Note that you can also use chicken broth or vegetable broth.

oil. All you need is extra-virgin olive oil for this recipe.

asparagus. Fresh asparagus is best here! Be sure to trim off the ends before cutting it into 1-inch pieces.

peas. I use frozen peas, unless I can find them fresh. If you can find fresh peas, simply add them in at the very end of cooking instead of with the asparagus.

butter. Use unsalted or salted butter for this recipe. Be sure to season the recipe with salt along the way, to get the salt level you prefer.

aromatics. Using both shallots and garlic in this recipe really elevates the flavor of the risotto!

rice. Arborio rice is a short grain rice that is best to use for a risotto. Technically you could use long grain rice, but this recipe has not been tested with it.

wine. I use a dry white wine in this recipe, like a sauvignon blanc. You can also use chardonnay (just not one that’s super buttery), pinot grigio, or pinot gris.

cheese. Freshly grated parmesan is much better than the store bought grated options out there. I recommend getting a block to have fresh parmesan at all times – and don’t throw out the rind because those are excellent to put in soup bases!

this recipe’s must haves

To prep the asparagus, you’ll need a chef’s knife and cutting board.

I cook all my risottos in this risotto skillet! It has tall sides and is the perfect size. You can even double this spring risotto recipe and it will fit well!

Be sure to have a wooden spoon to stir everything together – you’ll be stirring for a bit!

I also have a small saucepan to keep the chicken broth warm throughout cooking.

Peas and asparagus cooking in a skillet
Risotto cooking in a skillet

here’s how to make asparagus and pea risotto

cook vegetables

Be sure to have a small saucepan with chicken stock (or vegetable stock, if using) on the stove! Cover and keep simmering over low heat.

In a large skillet (I like to use my risotto skillet here), heat olive oil over medium-low heat. Once hot, add asparagus. Season with salt and pepper. Cook for 2 to 4 minutes, until tender-crisp. Cooking time will depend on how thick your asparagus spears are.

Add peas and cook for another minutes, until the peas are defrosted. Transfer vegetables to a plate or bowl and set aside.

toast rice

In the same skillet, melt a couple tablespoons unsalted butter over medium heat. Add shallot, cooking until soft, about 2 to 3 minutes. Stir in garlic and cook for one more minute until fragrant.

Add rice and toast, stirring occasionally, for about 2 minutes.

cook and stir

Add the wine and simmer until almost evaporated. Pour in approximately 1 cup of the hot stock. Cook, stirring constantly, until the stock has been absorbed.

Repeat this process, adding 1 cup of stock at a time and stirring until the rice is tender. You may not need all the stock so test the rice between each addition. It should take approximately 25 to 35 minutes total.

finish

Stir in grated parmesan cheese and butter until melted. Season with salt and pepper to taste. Stir in asparagus and peas. Keep warm over low heat until ready to serve.

Serve topped with shaved parmesan.

Picture of spring recipe with green vegetables

tips for success

add in some citrus. Want to brighten up the dish? Add a squeeze of lemon juice at the end of cooking to give it a bright punch of acid.

taste test. Don’t forget to taste, taste, taste. You should be seasoning the vegetables with salt and freshly ground black pepper, as well as the final risotto when everything is incorporated!

don’t leave the stove. Be sure to stay close to the stove when you are cooking this recipe. It does require constant stirring, so don’t stray!

More tasty risotto recipes to explore: Winter Roasted Vegetable Risotto | Bacon Butternut Squash Risotto | Summer Corn Risotto

does the stock need to be warm?

Yes! Keeping the stock warm on the stove is one of the more important steps. Don’t skip it! It actually helps speed up the cooking process and you end up with a creamier risotto.

what kind of rice should I use for risotto?

This recipe calls for arborio rice, as most risotto recipes do! Long grain rice can technically be used for risotto, but it requires a different liquid ratio so do not use it in this recipe. It’s also harder to get the creamy texture with long grain rice, so I always recommend using arborio.

Simple and easy risotto with spring vegetables image

how do I make this vegetarian?

All you have to do is use vegetable stock instead of chicken stock in the recipe. This will make the recipe vegetarian to serve as a main or perhaps alongside some crispy tofu pieces.

do I have to use white wine?

I love the flavor that white wine imparts to this recipe. If you are worried about the alcohol content, rest-assured the alcohol is cooked off during the cooking process. However, if you prefer to skip it, you can use vegetable or chicken stock instead of white wine.

can I make this ahead of time?

Generally, risotto is best when you first make it, so I don’t recommend making it ahead of time if you can avoid it.

However, the risotto will last in an airtight container in the refrigerator for up to 2 days. You can reheat it in the microwave (detailed instructions below, just above the recipe card) as desired.

Need more inspiration for spring recipes? Check out my spring recipes page!

Image of risotto with asparagus and peas in a bowl with fork

what to serve with risotto with asparagus and peas

This asparagus and pea risotto is fantastic on its own as a vegetarian main (assuming you use vegetable stock) or as a side to any of your favorite proteins. Since this is a lighter spring version of risotto, I recommend pairing it with seafood, chicken, lamb or pork. However it also works really well with steak!

Want to take it to the next level? Considering topping it with pieces of crispy bacon or prosciutto in addition to shaved parmesan. SO good.

Need some ideas for mains to pair with this risotto?

Overhead image of risotto with asparagus and peas in a bowl

how to store and reheat

Store. Cool any leftovers completely before storing in an airtight container in the refrigerator. The risotto will last for 2 days.

Reheat. Add 1 Tbsp unsalted butter and a splash of white wine or chicken/vegetable stock to the risotto. Microwave for 3 minutes, stir and check the temperature. Microwave longer if needed, adding more liquid as needed so the risotto isn’t dry.

Freeze. Do not freeze risotto. Please. It never turns out right after its been frozen!

Finally, if you make this risotto with asparagus and peas recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Picture of spring recipe with green vegetables

risotto with asparagus and peas

Creamy and bright, this spring risotto is fantastic as a vegetarian main, side dish, or appetizer!
5 from 1 vote
Print Pin
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4

equipment

ingredients

  • 2 to 3 cups chicken or vegetable stock
  • 1 Tbsp olive oil
  • 1 bunch asparagus preferably thin, trimmed and cut into 1-in pieces
  • 1 cup frozen peas
  • 3 Tbsp unsalted butter separated
  • 2 shallots finely chopped
  • 2 garlic cloves minced
  • 1 1/2 cups arborio rice
  • 1 cup white wine I used a chardonnay
  • 1/4 cup grated parmesan cheese

instructions

  • In a small saucepan, bring the chicken stock to a simmer; cover and keep warm over low heat.
  • In a large skillet, heat olive oil over medium-low heat. Once hot, add asparagus and season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 2 to 4 minutes (depending on the thickness of your asaparagus spears). Add peas and continue to cook for about 1 minute, until the peas are defrosted. Transfer vegetables to a bowl or plate, set aside.
  • In the same pan, heat 2 Tbsp butter over medium heat. Add shallot cooking until softened, Add the garlic and cook until browned, about 1 minute. Stir in the rice and toast for 2 minutes. Add the wine and simmer until almost evaporated. Pour in approximately 1 cup of the hot stock. Cook, stirring constantly, until the stock has been absorbed. Repeat this process, adding 1 cup of stock at a time and stirring until the rice is tender. You may not need all the stock so test the rice between each addition. It should take approximately 25 to 35 minutes total.
  • Stir in vegetables, cheese, and 1 Tbsp butter until melted. Season with salt and pepper to taste. Keep warm over low heat until ready to serve.

video

nutrition

Calories: 504kcal | Carbohydrates: 74g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 292mg | Potassium: 437mg | Fiber: 5g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 19mg | Calcium: 93mg | Iron: 5mg
Calories: 504kcal
Cuisine: Spring
Category: Main Dish

Four Ingredient Baileys Fudge (No Cook!)

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Baileys Fudge is rich, easy to make, and only requires four ingredients! There’s no cooking necessary, all you need is a microwave so you can melt and mix it all together. The creamy deliciousness is well worth the mere 15 minutes of active work.

Bite taken out of baileys fudge stacked up

about this baileys fudge

Say hello to your new favorite adult chocolate fudge treat! I’m obviously on a bit of a Baileys Irish Cream kick lately since I just brought my Baileys hot fudge sauce recipe back to the front of the recipe index.

There’s something about the creamy liqueur that brings me back to so many special memories. I remember my grandmother pouring it over her ice cream, which I was NOT allowed to eat until I was much older.

It always smelled SO good, so when I finally was old enough to try it, I was immediately hooked. Especially over chocolate ice cream! The sweet chocolate flavor with Irish cream liqueur is simply the best combination.

This four ingredient irish cream fudge recipe is the perfect combination of sweet and creamy, making it the ideal adult treat for any occasion. Not only is it a cinch to make, but it’s also incredibly decadent!

As anyone who’s tried Baileys fudge can attest, it’s like no other dessert. The creamy texture of the fudge combined with the ultra-rich flavor of the Irish cream liqueur creates an unforgettable experience. With the right combination of sweetness, chocolate, and the smooth flavor of Baileys, this fudge will tantalize the taste buds.

Say goodbye to boring desserts and hello to your new favorite treat. Get ready to enjoy a truly indulgent experience, only with this Irish cream flavored fudge.

If you love all things Irish cream, you’re definitely going to love this boozy baileys hot chocolate or these fun and creamy pudding shots!

For another easy fudge, try this 2 ingredient peanut butter fudge to serve alongside this chocolate fudge!

Baileys fudge picture all stacked up

ingredients

chocolate. I personally love to use dark chocolate chips for this recipe! However, you can use semi-sweet or milk chocolate chips instead if you prefer.

sweetened condensed milk. Make sure that you get sweetened condensed milk, and not condensed milk. This is the biggest mistake I see when readers make fudge! The condensed milk will never harden, so make sure to double-check the label.

Irish cream liqueur. Obviously I use Baileys Original Irish Cream liqueur! Of course, you can use whatever brand you prefer. You could even use homemade if you want!

vanilla. be sure to use a high-quality vanilla extract for all of your recipes, including this fudge. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

this recipe’s must haves

To melt the chocolate for the fudge, you will need a microwave-safe bowl. Then you’ll just need a spatula to stir it all together.

All of the ingredients get added to the melted chocolate in the same bowl!

I chill my fudge in a standard loaf pan (9×5-inches) but you can also use an 8×8-inch baking dish (the fudge will be a little thinner than what you see pictured here).

Don’t forget the parchment paper to line the pan before chilling! This is a must for easily removing the fudge from the pan. Otherwise it will stick and be a nightmare to scrape out of the pan once it sets.

here’s how to make baileys fudge

melt chocolate

In a microwave safe bowl, melt chocolate chips in the microwave. Be sure to heat in 30-second increments, stirring well in between each.

mix

Once the mixture is smooth, add in the sweetened condensed milk and stir until combined and smooth.

Stir in Baileys and vanilla until the mixture is smooth and combined.

chill

Add fudge mixture to a parchment paper-lined loaf pan (9×5-inches). Spread into an even layer and chill for at least 2 hours (up to overnight).

Remove from the refrigerator and cut into pieces.

Store in an airtight container for up to 2 weeks at room temperature.

Irish cream and fudge stacked up image

tips for success

like a softer fudge? If you like a softer fudge, you can add an additional 1 to 2 Tbsp sweetened condensed milk to the mixture. This will provide you with a softer gooey fudge, if that’s the texture you prefer.

do not mix types of chocolate. I have not had an issue making this recipe with semi-sweet chocolate or dark chocolate chips. Make sure that you do not mix the types of chocolate – use only one type in the recipe. If you don’t, you will run the risk of your fudge not setting properly.

More Irish cream recipes to explore: Oreo Baileys Truffles | Espresso Brownie Cups | Baileys Chocolate Chip Bundt Cake | Baileys Hot Fudge Sauce

Picture of dark chocolate chips

my chocolate isn’t melting right – what do I do?

Make sure that you are melting the chocolate in increments in the microwave! Stirring between each will help make sure the chocolate doesn’t seize.

If you are still having issues, you can add a small amount of coconut oil or shortening to help smooth out the chocolate.

does baileys fudge contain alcohol?

Yes, this Baileys fudge does contain alcohol. Since the alcohol is not cooked out of the fudge (this is a no cook recipe!), this is a grown up treat. Be sure not to share it with anyone under the legal drinking age.

can you freeze baileys fudge?

Generally I do not recommend freezing fudge. It changes the texture of the treat so it ends up being less creamy. It’s definitely still enjoyable, it just won’t be the same as when you first make it!

You can freeze it if you aren’t worried about the texture changing. If you do, be sure to cut it into pieces before freezing! Store in an airtight container for up to 4 months. Thaw in the refrigerator overnight before enjoying.

can I make this fudge non-alcoholic?

You sure can! Instead of using Baileys Original Irish Cream, you can use the Baileys coffee creamer (or a homemade version of non-alcoholic Irish cream) instead. You’ll get the flavor without the alcohol!

Need more inspiration for dessert? Check out my desserts recipe page!

Picture of fudge stacked up with a bite taken out of it

what to serve with baileys fudge

Baileys fudge is such a tasty and indulgent treat, you don’t need to serve it with anything for dessert or a little midnight treat! If you want to add a little more to the plate, I love to pair it with some fresh berries.

An Irish coffee is always a tasty pairing with this fudge as well! Honestly any of these essential Irish whiskey cocktails would be a delightful pairing for the end of a meal treat.

how to store and reheat

Store. Fudge can be stored in an airtight container at room temperature for up to 2 weeks. If your house is hot, be sure to store it in the refrigerator.

Freeze. I do not recommend freezing fudge as it usually changes the texture. If you do need to freeze it, be sure to cut it up into pieces before you freeze it. It will last in an airtight container up to 4 months. To thaw, place in the refrigerator overnight until it’s no longer frozen.

Picture of chocolate fudge and irish cream

Finally, if you make this baileys fudge recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Picture of fudge stacked up with a bite taken out of it

baileys fudge

Creamy and rich, this adult treat is ideal for any chocolate lover!
5 from 69 votes
Print Pin
Prep Time: 5 minutes
Additional Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 35 pieces

equipment

ingredients

  • 2 cups dark chocolate chips
  • 1/2 cup sweetened condensed milk
  • 1/3 cup Bailey’s Irish Cream
  • 1 1/2 tsp vanilla extract

instructions

  • Line a 9×5-inch pan with parchment paper. Set aside.
  • Add chocolate to a microwave safe bowl. Heat in the microwave for 30 seconds. Stir well and heat for another 30 seconds. Stir until the chocolate chips melt completely. If you need, you can heat for another 10 to 20 seconds to fully melt the chocolate.
  • Once smooth, stir in sweetened condensed milk until combined.
  • Stir in Baileys and vanilla until well-combined.
  • Add the fudge mixture to the prepared pan and spread until smooth on top. Refrigerate for 2 hours or overnight.
  • Remove from the pan and cut into pieces. Store in an airtight container at room temperature.

video

notes

Note that the alcohol does not cook off in this recipe! This is an adults-only treat.

nutrition

Calories: 77kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 17mg | Potassium: 82mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 13IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 0.1mg
Calories: 77kcal
Category: Dessert

Bailey’s Hot Fudge Sauce

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Baileys Hot Fudge Sauce is an easy indulgence that you will want to have in your refrigerator at all times. The homemade fudgy drizzle is ideal over ice cream, cookie skillets, or even used as a rimming mixture for your favorite Irish whiskey cocktails.

drizzling chocolate sauce into a jar image

about this baileys hot fudge sauce

Some of you may already be aware of my chocolate addiction, particularly if you follow me on Pinterest because I have a whole board dedicated to it, for goodness sake. A piece of chocolate a day makes me a sane woman, that’s all I can say (there was a little rhyme there, huh? I’m a poet and I didn’t even know it! You can stop rolling your eyes at me now…).

Chocolate is so dreamy (oh let’s just say – it’s SEXY) when it’s spilling off a spoon like this isn’t it?

Hot fudge sauce is one of the rare chocolate indulgences I give into. Usually it’s a piece of chocolate or a small brownie that ties me over. But when I really want chocolate, like reallllllllly want it, I go for a hot fudge smothered sundae.

This hot fudge sauce is even more sinful with dark chocolate and Baileys Irish Cream. The best way to describe it is a glorious combination of chocolate and booze, which will have you swooning.

The consistency is what wins me over with this irish cream chocolate sauce, even more so than the flavor. It’s thick, rich, and once it’s poured onto ice cream it starts to thicken even more. It’s the happy medium between Hershey’s chocolate syrup and that magic shell stuff that only tasted good if you got the Reese’s Peanut Butter Cup flavor (remember that?!).

Ready for dessert yet?

Note: This is an updated version of the original posted on January 9, 2015. The recipe remains the same!

Baileys hot fudge sauce ingredients image

ingredients

heavy cream. Heavy cream is what gives this recipe added richness and depth. Do not use milk or half and half in this recipe.

corn syrup. I use light corn syrup in this recipe!

sugar. You will only need brown sugar for this recipe.

cocoa powder. I prefer to use Dutch process cocoa powder because it has a deeper flavor. You can use your favorite kind.

chocolate. Dark chocolate chips are called for in the recipe, but you can use semi-sweet or milk chocolate if you prefer!

butter. You will need unsalted butter for this recipe. If you do use salted butter, skip the pinch of salt that I add to the recipe.

vanilla. always reach for the pure vanilla extract! My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

Irish cream. Baileys Original Irish Cream is still my favorite brand (obviously since I’m naming it in the recipe so prominently!). If there is a different Irish cream liqueur brand you like, you can use that instead.

hot fudge sauce in saucepan picture

this recipe’s must haves

You don’t need too much to make this recipe! Measuring cups and measuring spoons to help you measure out all the ingredients.

To cook it, you’ll need a saucepan, as well as a long wooden spoon or a whisk.

Finally you will need a mason jar or other airtight container to store the sauce in the refrigerator once its cooled off.

here’s how to make baileys hot fudge sauce

cook

Add heavy cream, corn syrup, brown sugar, cocoa powder, salt, and half of the chocolate chips to a medium saucepan. Bring to a boil over medium-high heat. Reduce the mixture to a simmer and cook, stirring constantly, for 5 minutes until the chocolate is melted and the mixture is smooth.

Remove from heat and stir in remaining chocolate, butter, vanilla, and Baileys Irish Cream. Stir together until the mixture is smooth and all of the chocolate is melted.

cool

Let cool for about 20 to 30 minutes to thicken. Store in an airtight container in the refrigerator.

Baileys hot fudge sauce in jar with spoon

tips for success

stir constantly. This rich and thick sauce can go from smooth to lump in a minute if you aren’t careful. Be sure to constantly stir it as it cooks so it’s deliciously smooth.

cool before serving. Before you serve it, make sure to let it cool in the saucepan for at least 20 to 30 minutes. It’s after the cooking is done that the sauce thickens. By letting it rest, it’ll get nice and thick!

use a different chocolate. Want to change it up? Instead of using dark chocolate chips, you can use semi-sweet chocolate chips or even milk chocolate chips.

More Irish cream recipes to explore: Oreo Baileys Truffles | Espresso Brownie Cups | Baileys Chocolate Chip Bundt Cake | Baileys Fudge

drizzling hot fudge sauce over ice cream picture

what’s the difference between hot fudge and chocolate sauce?

The difference all comes down to texture! Hot fudge sauce is thicker and richer in flavor because it uses cream and butter. Chocolate sauce is thinner, with a lighter flavor because it’s made with sugar and water or corn syrup primarily.

does baileys hot fudge sauce need to be refrigerated?

Yes, it does. It will keep for longer in the refrigerator in an airtight container. You can simply reheat small amounts in the microwave! See my notes on How to Store below for more details on storage, how long this sauce can be stored, and how to reheat.

how much alcohol is in Baileys Irish Cream?

According to the label, a standard shot of Baileys Original has a 17% alcohol content. Even though you are technically cooking this recipe, you stop cooking it before the alcohol is added. Therefore, this is an adults-only indulgent treat!

Some may think that it’s safe because the sauce is hot when you add the alcohol, but I don’t feel that it’s enough time to cook off all the alcohol content.

Need more inspiration for dessert? Check out my desserts recipe page!

Overhead image of baileys hot fudge sauce in jar

what to serve with baileys hot fudge sauce

There are so many ways to enjoy this baileys hot fudge sauce! I personally love to pour it over a big bowl of vanilla bean ice cream, but coffee ice cream is another excellent choice. Don’t forget to top it all off with a dollop of whipped cream!

Here’s some more ideas to use this hot fudge sauce:

how to store and reheat

Store. Cool hot fudge sauce completely before storing in an airtight container or mason jar. Store in the refrigerator for up to 4 months.

Reheat. Reheat the sauce in small increments of time, about 20 to 30 seconds at a time, until warm. Be sure to stir in between the increments! It usually takes about 45 seconds to 1 minute for me to reheat.

Freeze. If you are freezing the hot fudge sauce, be sure to store it in a freezer-friendly container that seals tightly. Freeze for about 5 to 6 months. To thaw, place in the refrigerator until thawed completely. Pour into saucepan and warm over medium-low heat, stirring often, until smooth.

Spoon of hot fudge sauce with baileys image

Finally, if you make this baileys hot fudge sauce recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Overhead image of baileys hot fudge sauce in jar

bailey’s hot fudge sauce

Hot fudge sauce has never tasted as good as this dark chocolate and Bailey’s homemade sauce!
4.7 from 3 votes
Print Pin
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 40 minutes
Servings: 1 cup

equipment

ingredients

  • 2/3 cup heavy cream
  • 1/2 cup light corn syrup
  • 1/3 cup brown sugar
  • 1/4 cup cocoa powder
  • 1/4 tsp salt
  • 7 oz dark chocolate chips
  • 2 Tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • 3 Tbsp Bailey’s Irish Cream

instructions

  • In a medium saucepan over medium-high heat, bring heavy cream, corn syrup, brown sugar, cocoa powder, salt and half of the dark chocolate chips to a boil. Reduce the mixture to a simmer and cook for 5 minutes, stirring constantly.
  • Remove from heat and add the rest of the chocolate, butter, vanilla extract and Bailey’s Irish Cream. Stir together until the mixture is smooth. Let cool for approximately 20 to 30 minutes to thicken.
  • Store in an airtight container. To reheat, warm in the microwave for 45 seconds to 1 minute.

video

nutrition

Calories: 2775kcal | Carbohydrates: 343g | Protein: 27g | Fat: 151g | Saturated Fat: 114g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 971mg | Potassium: 1843mg | Fiber: 15g | Sugar: 284g | Vitamin A: 3052IU | Vitamin C: 2mg | Calcium: 824mg | Iron: 6mg
Calories: 2775kcal
Category: Dessert

Essential Irish Whiskey Cocktails Everyone Should Try

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If you are a lover of Irish whiskey, you need to know all of these essential Irish whiskey cocktails! From the simplest old fashioned to an elevate blackberry Irish whiskey sour, you’ll find a unique variety of cocktails to choose from in the round up below. Perfect for St. Patrick’s Day or any night of the week!

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classic Irish coffee in clear mug with topping

Irish Coffee

A simple and delicious Irish coffee is easy to make and so flavorful! With just a few simple ingredients, you can have this cocktail ready in about 5 minutes. The classic combination of coffee and Irish whiskey is a cozy drink everyone will love.

Read more
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Jameson Old Fashioned

A Jameson Old Fashioned is a simple twist on the classic cocktail recipe that’ll really surprise you! The kick of Irish whiskey with bitters, a little sugar and a splash of soda gives you a smooth drink that’ll elevate happy hour.

Read more
Blackberry Thyme Irish Whiskey Sour

Blackberry Thyme Irish Whiskey Sour

A Blackberry Thyme Irish Whiskey Sour is the perfect way to celebrate spring and St. Patrick’s Day, all in one glass! The Irish whiskey makes for a killer pairing for the homemade blackberry thyme simple syrup and sour lemon notes.

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Jameson Manhattan

A Jameson Manhattan is how to class up the Irish whiskey, just in time for St. Patrick’s Day! The smooth spirit pairs perfectly with the classic Manhattan ingredients.

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Irish Mule

An Irish Mule is the traditional Moscow Mule ratio, with Irish whiskey instead of vodka! Irish whiskey, no matter what brand you use, is a fantastic pairing with the bite of ginger and zest of lime. Make it for St. Patrick’s Day or a sunny afternoon spent on a patio.

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Jameson and Ginger

A Jameson and Ginger cocktail is pure perfection in its simplicity. The smooth Irish whiskey, a ting of lime juice and the bite of ginger ale all come together in this gorgeous glass. It’s doesn’t get any easier than this!

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Jameson Whiskey Sour Cocktail with garnish

Jameson Whiskey Sour

A Jameson Whiskey Sour is a simple three-ingredient cocktail that allows Jameson Irish Whiskey to shine in a whole new way. The balance of tartness and a hint of sweet with the spirit is an instant favorite for cocktail hour.

Read more

my cocktail must-haves for these irish whiskey cocktails

When it comes to Irish whiskey cocktails, you’ll find that most of the tools needed are barware you likely already have on hand. This would include items like a jigger, a mixing glass, a cocktail shaker, and cocktail stirring spoons.

just one more thing…

If you are wondering what to pair with these Irish whiskey cocktails, the options are honestly endless! Of you all know I am a sucker for a theme, so I’m going to list some of my favorite St. Patrick’s Day recipes below to tickle your taste buds:

For more St. Patrick’s Day inspired recipes, I’ve got a whole page dedicated to them.

If you are looking for more inspiration for cocktail hour, check out my cocktails recipe page!

Lavender Lemonade Cocktail

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Lavender Lemonade Cocktail is a refreshing and floral sipper that’s ideal to cool off with. Using homemade lavender simple syrup, this is the perfect party drink for all your upcoming spring and summer gatherings. Only 4 ingredients and you can even make it ahead of time!

lavender lemonade cocktail in glasses image

about this lavender lemonade cocktail

I’m deep in a lavender season right now, and I absolutely love it. The floral flavor is so delicious in recipes like lavender honey ice cream and lemon lavender shortbread cookies.

While I usually use lavender with sweets, I also truly adore using it with my favorite drinks!

I don’t know about you, but I am SO ready for spring to kick into gear here. The snow storms have been fun, but I’m really ready to see some blossoming flowers and enjoy the sunshine on our new patio.

If you love a simple drink to sip on in warmer weather, then this four ingredient cocktail is for you.

It is ideal for parties in spring and summer, but it also lasts up to 4 days in the refrigerator! You can make a big batch and enjoy a glass every day if you want to. It comes together in mere minutes so it’s always easy to whip up.

The lovely floral sweetness from the lavender simple syrup balances out the tart lemon flavors making a light and refreshing cocktail you want want to stop sipping. Homemade lemonade is already so refreshing, this is just an elevated version that is so easy to make!

Dried flowers with lemons for vodka drink

ingredients

lavender simple syrup. I make my own lavender simple syrup because it’s so easy to make! You can use it in this cocktail, but also in other drinks like your favorite coffee drink or even with desserts. If you prefer not to make it, you can buy your own (see FAQs for my recommended brand). There’s no need for sugar in the recipe, because you are using this simple syrup!

lemon juice. Fresh is always best, but especially with homemade lemonade! You will need several lemons to get 1 1/2 cups of lemon juice. I recommend buying a big bag!

vodka. Use your favorite vodka here! There’s no need for it to be the top end that you might use for a martini where vodka is the star of the show. I recommend Tito’s or Absolut (splurge for Absolut Elyx if you want to!).

water. Tap water or filtered water will work. Just use whatever you drink normally here.

this recipe’s must haves

You only need two tools to make this lemonade – a large pitcher and a wooden spoon.

Overhead image of dried lavender, lemons and sugar

here’s how to make lavender lemonade cocktail

stir

Add lemon juice, simple syrup, vodka, and water to a large pitcher. Stir well until combined.

I always recommend tasting it! You may want yours to be stronger (add more vodka), more tart (add more lemon juice), or sweeter (add more simple syrup).

chill

Chill the pitcher of lemonade before serving, for at least 2 to 3 hours. I prefer to chill it before serving instead of simply adding ice because the ice will melt and dilute the drink.

Serve in glasses with ice. Garnish with dried or fresh lavender sprigs and lemon wheels.

Side photo of cocktails in glasses with lemon and lavender

tips for success

add color. If you would like to make your lavender lemonade purple, you can certainly do that! I personally like a natural look to mine, but it can be fun to add color, especially for parties, baby showers, wedding showers, etc. To add color, add purple food coloring! Just a couple of drops should do it (be sure to use liquid and not gel).

skip a step. Want to make this even faster? You can buy your favorite lemonade and simply flavor it with the lavender simple syrup. Lemonade is so easy to make at home, I don’t think it’s a necessary step to skip, but sometimes you just need a shortcut!

garnish. I love adding garnish to cocktails! It just elevates the whole experience, and with this cocktail in particular, I recommend garnishing with a sprig of dried or fresh lavender. You can also use fresh lavender flowers if you prefer (just make sure they are not treated with any chemicals before adding to the glass). This will give you an extra floral note on the nose as you sip!

make it sparkling. Want to add some bubbles? Simple use soda water instead of flat water in this recipe. Voila! You have a sparkling lemonade recipe.

More lemonade cocktails to explore: Homemade Vodka Lemonade | Vodka Strawberry Lemonade | Sparkling Blackberry Vodka Lemonade | Sparkling Peach Vodka Lemonade

Picture of flowers and lemons

can I make this non-alcoholic?

Of course! All you have to do to make this lavender cocktail non-alcoholic is to swap out the vodka in the recipe for water. Just like that, you can a non-alcoholic tart and floral lavender lemonade to serve chilled over ice.

what kind of lavender can you cook with?

When it comes to cooking with lavender, you need dried lavender. Make sure that it’s been labeled with either “food grade” or “culinary” as there are many dried lavender products out there. The ones that aren’t labeled specifically for consumption can have harmful chemicals on them.

I usually order mine on Amazon, but you can also pick it up at local stores like Whole Foods.

can I buy lavender syrup?

You sure can! Personally I prefer to make my own because I can adjust the flavor myself. A lot of store bought options tend to be too strong in my opinion, and some can taste soapy.

If you do want to buy your lavender syrup, I recommend the one linked here. Note that the color is added to this syrup and it will impact the final look of your lemonade! Instead of being a lemonade color, it’ll be more purple.

Need more inspiration for cocktails? Check out my cocktails recipe page!

Overhead image of lavender lemonade cocktail in glasses

what to serve with a lavender lemonade cocktail

Since this is the ideal cocktail for a gathering, you know that I am all about the bites to pair with it. Here are some party appetizers that are perfect to pair with this cocktail!

Thinking about hosting a brunch instead? This drink is floral, sweet, and tart, so it’s a fantastic option to pair with your favorite brunch dishes. Here are some that I think would be delicious alongside the drink:

For dessert, cool off with a double scoop of lavender honey ice cream.

If you need a different lemonade for a party, this peach bourbon lemonade is delicious.

how to store and reheat

Store. You can store this recipe in the refrigerator for up to 4 days! The longer it sits, the more flavorful it will be.

Finally, if you make this lavender lemonade cocktail recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

lavender lemonade cocktail in glasses image

lavender lemonade cocktail

Light, refreshing, and floral, this cocktail is easy to make and even easier to drink!
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Prep Time: 5 minutes
Additional Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 8

equipment

ingredients

  • 1 1/2 cups freshly squeezed lemon juice
  • 1 cup + 1 oz lavender simple syrup
  • 2 cups vodka
  • 5 cups water

instructions

  • In a large pitcher, stir together lemonade juice, lavender simple syrup, vodka, and water.
  • Chill in the refrigerator for 2 to 3 hours before serving.
  • Serve in glasses filled with ice.

video

nutrition

Calories: 234kcal | Carbohydrates: 26g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 27mg | Potassium: 68mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 3IU | Vitamin C: 18mg | Calcium: 11mg | Iron: 1mg
Calories: 234kcal
Cuisine: Spring
Category: Booze

Spinach and Artichoke Goat Cheese Dip

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Spinach and Artichoke Goat Cheese Dip is a tangy twist on your favorite warm and gooey dip! Goat cheese brings an extra layer of savory flavor to the party that is simply irresistible. Everyone will be gobbling it up in mere minutes!

Spoon with hot cheesy dip with spinach and artichoke

about this spinach and artichoke goat cheese dip

Spinach and artichoke dip is one of those “must order” items I always end up getting when I go out to eat. If the restaurant has it on the menu, I am inevitably ordering it.

The gooey creamy combination of spinach and artichoke paired with crackers and various vegetables always brings a smile to my face. However, lately I’ve been a little sick of the same old spinach and artichoke dip. Most of them taste the same and, for me at least, they tend to be missing a tangy or acidic element to cut through all those rich flavors.

This is where goat cheese becomes the hero. The hero of the table and the hero of the night. Also, the hero of my heart.

Too much? Ok, I’ll cool it down and get back on track over here. 

This spinach and artichoke goat cheese dip has everything you love from the classic dish, but with that extra bit of tangy goat cheese that will have you melting in your seat. It’s creamy and cheesy and I really can’t stop myself from devouring bite after delicious bite. Since I’m addicted to everything that has goat cheese in it, that shouldn’t come as much of a surprise!

I love to pair this dip with crispy water table crackers because they are light and pair perfectly with the dip. However you can also use French bread, vegetables like carrots and celery, or pita bread – whatever your heart desires!

I even had a reader tell me that she skipped the broiling step, added the dip to phyllo cups and baked them for another 5 minutes to make the appetizer handheld. GENIUS, RIGHT?!

My mouth is literally watering right now… yet again. I could just make an entire meal out of this fantastic dip, and I would be a happy gal.

Pair this dip with some potato cheese balls for a wonderful appetizer spread!

Picture of hot dip in casserole dish

Note: This is an update of the original post published on April 14, 2015. The recipe remains the same and the post now offers additional information including my top tips and reader FAQs.

ingredients

spinach. I recommend using fresh spinach for this recipe! It tastes so much better than using frozen spinach.

artichoke hearts. You will need one can of artichoke hearts. Drain them before you use them and then chop the artichokes up before using!

cheese. There are a few different cheeses you’ll need for this recipe. First up is cream cheese, which tends to be the base of this type of dip recipe. You will also need goat cheese (be sure to buy the log of goat cheese and not crumbles). Finally, a combination of grated parmesan cheese and shredded mozzarella cheese. It’s loaded with cheese!

garlic. Garlic is a must for EVERYTHING, so I have a jar of minced garlic living in my fridge at all times. No smelly hands, no peeling garlic. The best shortcut to pay for, in my opinion.

salt and pepper. You can use your favorite kosher salt and freshly cracked black pepper for this recipe!

this recipe’s must-haves

I am obsessed with metal mixing bowls because they always come in handy. These are perfect for this recipe AND thousands of others!

All I use to blanch the spinach is a saucepan or large stock pot filled with water. Then I transfer the cooked spinach with a spider strainer to one of my mixing bowls that I fill with ice water prior to cooking.

You can cook your spinach dip in any baking dish you like from glass to ceramic. I do not recommend using a metal baking dish to cook this dip in (it’s SO hard to clean out and the cook time can vary). I use my favorite small casserole dish from my casserole dish set here.

Be sure to check out my round up of game day snacks for more appetizers to serve alongside this dip!

hot spinach artichoke goat cheese dip on spoon

here’s how to make spinach and artichoke goat cheese dip

blanch spinach

Bring a large pot of salted water to a boil over high heat. Add spinach and boil for about 30 seconds to 1 minute until the leaves just start to wilt.

Remove spinach with a slotted spoon and place in a large bowl of ice water to stop cooking. Once cool enough to touch, remove the leaves from water and squeeze out all the excess water. Add drained spinach to a large bowl.

Spinach blanched in an ice water bath picture

make dip

Add artichoke hearts, cream cheese, goat cheese, parmesan, mozzarella, garlic, salt, and pepper to the spinach. Mash everything together with a fork, making sure everything gets mixed together well.

bake

Place the mixture in a baking dish. Bake for 25 minutes at 375˚F, then top with extra mozzarella cheese. Bake for another 5 minutes until the top is golden brown. Serve with crackers, vegetables, and/or French bread.

spinach artichoke cheese dip before baking in casserole dish
unbaked spinach artichoke goat cheese dip in dish image

tips for success

make this dip in advance. It can be made up to 1 day in advance before baking. Cover and place in the fridge to store. Remove from the fridge and let come to room temperature before baking.

use fresh spinach. It might be an extra step to blanch it, but the flavor is worth that short time!

More cheesy dip recipes to try out: Chipotle Chili Cheese Dip | Skillet Southwestern BBQ Chicken Dip | Spicy Lasagna Dip | Crab Rangoon Dip with Crispy Wonton Chips

Overhead image of spinach artichoke goat cheese dip

how can I store leftover dip?

To store leftover dip, you can simply let the dip come to room temperature before adding to an airtight container. Then store in the fridge and it’ll last up to 3 days. 

how do I reheat leftover dip?

To reheat leftover dip, simply pop it in the microwave in 30 second intervals, stirring in between! Once it’s hot, serve it up with crackers, veggies, or French bread slices.

what cheese goat best with artichoke?

For me, it’s all about the goat cheese, along with cream cheese, mozzarella, and parmesan cheese (which are all in this recipe!).

what kind of artichokes should I use for dip?

Use canned artichoke hearts! All you have to do is drain them and chop them up.

what should I dip in this spinach and artichoke goat cheese dip?

I like to serve this dip with crackers or French bread! You can also serve it with your favorite vegetables, like sliced bell pepper, carrot sticks, cucumber rounds, celery sticks, and more.

Spinach artichoke goat cheese dip on bread

Need more inspiration for appetizers? Check out my appetizer recipes page!

Finally, if you make this spinach and artichoke goat cheese dip recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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everyday seasonal cookbook

With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.

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hot spinach artichoke goat cheese dip on spoon

spinach and artichoke goat cheese dip

The addition of goat cheese makes this classic dip better than ever.
4.6 from 116 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6

equipment

ingredients

  • 5 oz fresh spinach
  • 14 oz can of artichoke hearts drained and chopped
  • 8 oz cream cheese softened
  • 4 oz goat cheese softened
  • 1/4 cup parmesan cheese
  • 1/4 cup mozzarella cheese + more
  • 1-2 cloves garlic diced
  • 1/4 tsp salt
  • 1/4 tsp pepper

instructions

  • Preheat oven to 375˚F. Fill a large bowl with ice and cold water, set aside.
  • Bring a large pot of salted water to a boil over high heat. When boiling, add spinach and cook for approximately 30 seconds to 1 minute until the spinach is wilted. Remove from the water with a slotted spoon to the bowl of cold water to stop the cooking. When cool, remove the spinach from the water and squeeze out any excess water. Add the cooked spinach to a large bowl.
  • Add the artichoke hearts, cream cheese, goat cheese, Parmesan, mozzarella, garlic, salt and pepper to the spinach. Mash everything together with a fork, making sure you incorporate all the ingredients together well.
  • Add the spinach and artichoke dip to a baking dish. Bake for 25 minutes, top with extra mozzarella cheese (I used approximately 1/8 cup). Bake for an additional 5 minutes until the top is bubbly and golden brown. Serve immediately with chips, crackers, or toasted French bread.

video

nutrition

Calories: 234kcal | Carbohydrates: 6g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 644mg | Potassium: 197mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2983IU | Vitamin C: 7mg | Calcium: 161mg | Iron: 1mg
Calories: 234kcal
Cuisine: American
Category: Appetizer

Lavender Simple Syrup

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Lavender Simple Syrup is the easy way to create a unique, sweet, and floral drink right at home! It is the perfect addition to your favorite drinks, but also your favorite sweet treats. Make your own and enjoy the aroma of freshly blooming lavender flowers in just minutes.

Picture of pretty glass bottle for spring cocktail

about this lavender simple syrup

Lavender simple syrup is an easy way to add that delightful floral flavor to your everyday cooking, baking, and even drinks!

I had a lavender latte for the first time many years ago. The light floral flavor made me downright weak at the knees. I’m a sucker for the flavor, so I love to add that lavender flavor wherever I can.

With spring just around the corner, I’m ready to lean into those flavors, and so this lavender simple syrup had to happen asap.

Using lavender simple syrup is so simple, you don’t even need to be a master mixologist or baker to make delicious creations. In fact, making the syrup is just a matter of combining lavender and sugar with a bit of boiling water. Then, you just let it cool and your perfect syrup is ready to use.

With its subtle sweetness, fragrant aroma, and versatile uses, this syrup is the perfect addition to any meal or beverage. So, don’t be afraid to try it out and bring new life to your drinks and desserts.

ingredients

lavender buds. for this recipe I use dried lavender flowers or dried lavender buds. These dried flowers have a sweet floral aroma and I find that the dried buds are much easier to find than fresh lavender. Lavender is strong, so be sure to use a light hand when using it in other dishes!

sugar. all you need is granulated sugar for this recipe! You can also use coconut sugar. I do not recommend using light brown sugar or dark brown sugar.

water. I use filtered water for this recipe, but you can definitely use tap water as well! If your tap water tastes metallic or a little “off”, try to use filtered to yield a better result.

Ingredients image for lavender simple syrup

this recipe’s must haves

To get the simple syrup cooking, you will need a set of measuring cups, a saucepan, and a wooden spoon.

You will also need a fine mesh strainer to strain out the lavender buds.

Finally, I like to store my simple syrups in mason jars so make sure you have some on hand! You can also use your favorite airtight container (glass or plastic).

here’s how to make lavender simple syrup

bring to boil

Combine lavender buds, 1 cup sugar, and 1 cup water in a medium saucepan over medium-high heat. Bring to a boil, then immediately reduce heat to a simmer.

simmer

Continue to cook and stir until the sugar has dissolved. This should take about 5 minutes. Remove from heat.

steep

Let the lavender buds steep as the syrup cools off. Taste the syrup after 15 minutes. If it has enough flavor, pour syrup through a sieve to strain out the lavender buds. If you want it stronger, let it steep for an additional 5 to 15 minutes. I personally think it tastes best after 15 minutes.

Cool completely before using.

syrup cooking in pan with lavender buds image

tips for success

make more. If you want more than 1 cup (which is what this recipe yields), you can easily double or triple the recipe!

get the right lavender. When you are shopping for lavender, fresh or dried, be sure to look for culinary lavender. If it isn’t labeled “food grade” then it could be sprayed with pesticides or other harmful chemicals. If you are using fresh lavender, be sure that it has not been treated with pesticides!

let it steep. The most important part of this process is to let the syrup sit! You get so much more flavor out of the lavender buds by letting them steep for about 15 to 20 minutes. I also love that you can adjust the flavor whether you want a milder or stronger lavender flavor. Simply check it every 5 minutes until the taste is how you like it (for me it’s 15 minutes).

add citrus. If you’ve made this recipe before and are looking for a way to change it up, add in some citrus. I recommend adding a couple fresh or dried citrus wheels. Orange and lemon are the best to add to the syrup, in my opinion!

add vanilla. Another way to make this lavender syrup a little different is to add a splash of pure vanilla extract after straining out the lavender buds or petals. The vanilla is a lovely complement to the floral lavender, giving the syrup an added depth. A small amount goes a long way, so make sure you add a small amount, taste, and then add more as desired.

More flavored simple syrup recipes to explore: Cinnamon Simple Syrup | Cherry Simple Syrup | Pumpkin Spice Simple Syrup | Strawberry Rhubarb Simple Syrup

Pretty bottle for easy syrup recipe

can I use fresh lavender?

You can use fresh lavender for this simple syrup recipe instead of dried lavender. If you are using fresh lavender, make sure that the buds have not opened. The buds should be purple and tightly wrapped to get the best flavor out of them. In addition, ensure that the fresh lavender flowers have not been treated with pesticides.

how long does lavender simple syrup last?

Homemade lavender syrup will last in the refrigerator for up to 1 month. If you decide to freeze it, it will last for several months. Be sure to see below for additional details on refrigeration and freezing.

do you refrigerate lavender syrup?

Yes, all simple syrup should be refrigerated. If stored properly in an airtight container or jar, any simple syrup will last for up to 1 month.

My pro tip?

Be sure to label your containers! I just write the expiration date on a piece of tape and stick it to the top or side of the jar for easy reference.

can you freeze lavender simple syrup?

Yes, you can! If you want to store it longer than a month in the refrigerator, you can freeze the syrup. Place in an airtight container (I recommend using plastic, not glass) and freeze for several months.

You could also freeze the syrup in ice cubes for small portions! Once frozen, add the cubes to a freezer-safe resealable bag and freeze.

is there a way to make this syrup purple?

Most of the time, lavender simple syrup does not come out purple. Instead, it will be a shade or brown or amber. The final color is actually the result of whether you are using dried or fresh buds. The deeper purple the flowers, the more purple will get into the syrup. However, more edible dried lavender is made with mostly buds instead of the purple flowers. Therefore it will come out more beige in color.

I don’t particularly worry about the purple color, but if you are dead set on getting it, use red and blue liquid food coloring to create purple (a couple drops of each should do it!). You may have to tinker a bit, depending on how dark the beige color of your syrup is.

is lavender syrup good in coffee?

Lavender syrup adds a lovely floral flavor to your favorite coffee drink! You can make a lavender latte, lavender cappuccino, or simply add the syrup to your favorite cup of brewed coffee.

Need more inspiration for cocktails? Check out my cocktails recipe page!

Lavender simple syrup in glass bottles image

how to use this lavender syrup recipe

This syrup is fantastic to use in so many different ways. The most obvious for me is to use it in cocktails, from classics to more unique combinations such as this lavender rosé royale cocktail.

Other options include:

  • Stir into your favorite coffee for a floral twist. A lavender latte is so delish! To make this, all you have to do is pour the syrup in steamed or warm milk to add to your espresso.
  • Add to hot tea like earl grey or use it to make a London Fog. You can also add it to iced tea!
  • Use it to sweeten homemade lemonade instead of using sugar. So perfect for parties or spring/summer gatherings.
  • Brush the exterior of a vanilla or lemon curd cake to add moisture and sweetness with a floral touch.
  • Use as a topping for pancakes, waffles, and even ice cream (like our creamy lavender honey ice cream!).

how to store and reheat

Store. Cool the syrup completely before pouring into an airtight container or jar. Store in the refrigerator for up to 1 month.

Freeze. Once cooled, add to an airtight container (I recommend using plastic, as glass can possibly shatter if you don’t leave enough space at the top for it to expand. It will last for several months!

Thaw. If you have frozen the syrup, thaw it in the refrigerator overnight and keep stored in the refrigerator.

Finally, if you make this lavender simple syrup recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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Lavender simple syrup in glass bottles image

lavender simple syrup

The subtle floral notes makes this simple syrup a fantastic addition for cocktails, drinks, and desserts.
4.7 from 54 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 5 minutes
Servings: 1 cup

equipment

ingredients

  • 3 Tbsp dried or fresh lavender buds
  • 1 cup granulated sugar
  • 1 cup water

instructions

  • Combine lavender buds, sugar, and water in a saucepan over medium-high heat. Bring to a boil, then lower the heat to a simmer.
  • Simmer for 5 minutes, stirring constantly, until the sugar is dissolved.
  • Remove from heat and allow lavender to steep. Taste the syrup after 15 minutes. If it has the flavor you like, strain and store. If it needs more lavender flavor, continue to steep for about 5 to 15 additional minutes. I recommend checking it every 5 minutes after 15 minutes!
  • Cool completely before storing in an airtight container in the refrigerator. It will last for up to 1 month.

video

nutrition

Calories: 792kcal | Carbohydrates: 204g | Protein: 0.5g | Fat: 1g | Sodium: 14mg | Potassium: 4mg | Sugar: 200g | Vitamin A: 135IU | Vitamin C: 5mg | Calcium: 108mg | Iron: 1mg
Calories: 792kcal
Cuisine: Spring
Category: Booze

Easy One Bowl Banana Nutella Muffins

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One Bowl Banana Nutella Muffins are an indulgent combination of bananas and Nutella, all in just one bowl! Soft, fluffy, and stuffed with Nutella, these muffins are the ultimate sweet breakfast treat. Bake up a bath of these delicious treats today!

Banana muffins with chocolate chips and hazelnut spread in the center

about these banana nutella muffins

Nutella and banana is one of my favorite flavor combinations. While I’ve made bread with this flavor combination, I knew I needed to make some muffins.

I didn’t want to just swirl the chocolate hazelnut spread on top, of course. I wanted a big gooey center of Nutella right in the middle of a fluffy muffin.

That’s exactly what these sweet treats are. Fluffy and moist banana muffins that are studded with chocolate chunks. Inside each chocolate chip muffin, a little pearl of Nutella to amp up the deliciousness.

The magic of this recipe is that it’s made in just one bowl, so that means minimal clean up for you! You don’t need a stand mixer or hand mixer at all. With just 10 ingredients, you can make this recipe in 30 minutes so it’s a fun addition to a slow weekend morning.

These baked goodies are also excellent for making ahead of time! You can make them up to 3 days in advance, or freeze them to heat up individually as you desire.

Banana muffins in a pile with chocolate chips

ingredients

bananas. Use overly ripe bananas in this recipe! Underripe bananas will not yield the best results (explained in more detail below in my FAQs and Tips for Success sections). I use a potato masher to mash my bananas, but you can also use the back of a fork.

coconut oil. Melt the coconut oil before adding it to the recipe. Be sure to cool it slightly before using. You could also use melted butter, if you prefer.

honey. This is the only sweetener in the recipe – there is no sugar. You can also use agave if you prefer.

eggs. use your favorite fresh eggs for this recipe! Just make sure they are large size.

vanilla. I always highly recommend using a high-quality vanilla extract for your recipes, including this frosting. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

flour. simple all-purpose flour is all you need to use here, nothing fancy!

baking soda. This is the only leavener in the recipe. Be sure to check the expiration date of your baking soda before making this recipe! This is one of the biggest mistakes I see when baking recipes fail.

salt. Use fine kosher salt for this recipe.

chocolate. I love using the darkest chocolate chunks I can get my hands on because I love the pairing with the sweet chocolate hazelnut center. You can also use milk chocolate chips here, if you prefer.

Nutella. The best chocolate hazelnut spread out there, in my opinion. However, if you prefer another brand of chocolate hazelnut spread, you can use that.

Banana Nutella Muffins batter in the bowl

this recipe’s must haves

All you need for this recipe is the largest bowl from your set of mixing bowls, a wooden spoon, and a 12-cup muffin tin.

Be sure to pick up some muffin tin liners as well!

baking favorites

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Ingredients for banana nutella muffins
muffins in pan before baking

here’s how to make banana nutella muffins recipe

mix together ingredients

In a large mixing bowl, stir together mashed bananas, coconut oil, honey, eggs and vanilla until just combined. Stir in all purpose flour, baking soda, and salt, mixing until just combined. Gently fold in chocolate chunks.

layer

Add 1 to 1 1/2 Tbsp of the muffin batter to bottom of 12 lined sections of a muffin tin. It’s easiest to use a cookie scoop for adding the batter to the muffin cups! Add 1 large teaspoon of Nutella to the center of each muffin.

Top with another 1 to 1 1/2 Tbsp batter on top, making sure the Nutella is completely covered.

bake

Bake at 350˚F for 20 to 22 minutes. A toothpick inserted in the center should come out clean (aside from the chocolate spread of course – there should be no wet batter). Serve warm or at room temperature.

See “how to store” section below for storing, freezing, and reheating instructions.

Close up photo of freshly baked muffin

tips for success

measure properly. Be sure to spoon and level the dry ingredients for the best results in any baking recipe!

use ripe bananas. The more brown and black spots the better! The riper the bananas are, the sweeter the muffins will taste. If you use underripe bananas, you won’t get the best tasting result.

mash bananas well. Be sure to use a potato masher (my personal favorite tool for the job) or a fork to mash the bananas well. If you want to skip the work, throw the bananas in a blender or food processor until smooth!

serve warm. The best way to enjoy these baked treats is when they are slightly warm. The gooey center oozes out and the chocolate chips are just a little melted… It’s a pure delight. If you need to reheat one, just pop it in the microwave for about 10 to 15 seconds!

More banana baked goodies to explore: Pumpkin Banana Bread with Nutella Swirl | Double Chocolate Avocado Banana Bread | Spiked Caramelized Banana Milkshake | Banana Peanut Butter Mini Muffins

muffins in half with nutella in the center image

how do you mash bananas?

My favorite way to mash bananas is with a potato masher! You can also use the back of a fork. Since the bananas are so soft, you shouldn’t have a hard time mashing them by hand.

You can also put them in a food process or blender and pulse until the bananas are mashed. Just be careful not to overprocess them into a paste!

can I use less ripe bananas to make these muffins?

Using unripe bananas is not recommended as the result will be a muffin lacking the sweetness it needs! If you have only ripe bananas on hand, you can quickly ripen them by putting them in the microwave. Pierce the skin of the bananas with a fork and microwave on a plate for about 30 seconds at a time until they are softened.

do these banana nutella muffins need to be refrigerated?

There’s no need to refrigerate these banana nutella swirl muffins, as long as they are stored properly (in an airtight container or wrapped in plastic wrap) at room temperature. If you want to elongate the life of these baked goods, you can also store them in the refrigerator to milk a couple extra days out of them (this is also a good option if your house is hot in general).

can I freeze these muffins?

Yes, muffins are fantastic to freeze. Let the them cool completely before wrapping them individually in a layer of plastic wrap. Store in a large resealable bag in the freezer for up to two months. Don’t forget to label to bag so you know when they expire!

what’s the secret to keeping these muffins moist?

After they are done baking, the best way to keep them moist over the coming days is to wrap them in plastic wrap. Air exposure is the number one culprit of drying out your baked goodies! Wrap them tightly and store at room temperature, or in the fridge to get them to last a couple of days longer.

Need more inspiration for breakfast? Check out my breakfast recipes page!

Baked breakfast goodies with flowers and chocolate hazelnut spread

what to serve with banana nutella muffins

These banana nutella muffins are the ideal sweet breakfast treat that can be eaten on the go, or as a part of your favorite breakfast spread. I usually eat mine with a side of fruit and bacon!

Just don’t forget a mug of piping hot coffee or a maple sweet cream cold brew for an extra treat on a slow weekend morning.

For another spin on banana bread, biscoff banana bread is totally decadent with the addition of the cookie butter spread!

how to store and reheat

Store. Once completely cooled, store in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. They can also be stored in the refrigerator for up to 6 days. The best way to keep the muffins moist is to wrap them in plastic wrap!

Freeze. When freezing, be sure to wrap each individually in a layer of plastic wrap. Add them to a large resealable freezer-friendly bag. They will last in the freezer for up to 3 months.

Reheat. From room temperature, you can either eat as it or reheat for 15 seconds in the microwave to make the center all gooey again.

From frozen, thaw at room temperature overnight and warm in the microwave if desired. To heat up from frozen, I like to place mine in a 350˚F oven for 10 to 15 minutes. You can also place a frozen muffin in the microwave for about 30 seconds until thawed.

If you need another nutella filled breakfast recipe, try nutella filled donut holes! For dessert, these 3-ingredient nutella cake bites are always a hit.

more tasty muffins to bake up

If you love a healthier muffin to start the day with or to snack on, these blackberry oatmeal muffins are a surefire winner.

For a sweeter muffin, these red velvet muffins will satisfy any craving you might have!

Banana bread muffins are the perfect combination of banana bread and muffin.

Finally, if you make this banana nutella muffins recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!

muffins in half with nutella in the center image

banana nutella muffins

Sweet and moist, these muffins are a lovely treat to wake up to!
5 from 43 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins

equipment

ingredients

  • 4 medium overly ripe bananas mashed (about 1 1/4 cup mashed)
  • 1/4 cup melted coconut oil
  • 1/4 cup honey
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup semi-sweet or dark chocolate chunks
  • 1/2 cup Nutella

instructions

  • Preheat the oven to 350˚F. Line a 12-cup muffin tin with paper liners and set aside.
  • Add mashed bananas, coconut oil, honey, eggs, and vanilla to a large mixing bowl. Stir until combined. Add flour, baking soda, and salt. Stir until just combined, then fold in the chocolate chunks.
  • In each paper-lined cup, add 1 1/2 Tbsp muffin batter. Top each with 1 heaping teaspoon of Nutella in the center. Finish each cup off with 1 1/2 Tbsp of batter to completely cover the Nutella.
  • Bake for 20 to 23 minutes, until baked through. A toothpick inserted in the center should come out clean of muffin batter (there will be some Nutella on it!).
    Serve immediately, or store at room temperature for up to 3 days.

video

notes

Store.Once completely cooled, store in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. They can also be stored in the refrigerator for up to 6 days. The best way to keep the muffins moist is to wrap them in plastic wrap!
Freeze. When freezing, be sure to wrap each individually in a layer of plastic wrap. Add them to a large resealable freezer-friendly bag. They will last in the freezer for up to 3 months.
Reheat. From room temperature, you can either eat as it or reheat for 15 seconds in the microwave to make the center all gooey again.
From frozen, thaw at room temperature overnight and warm in the microwave if desired. To heat up from frozen, I like to place mine in a 350˚F oven for 10 to 15 minutes. You can also place a frozen muffin in the microwave for about 30 seconds until thawed.

nutrition

Calories: 312kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 266mg | Potassium: 318mg | Fiber: 3g | Sugar: 23g | Vitamin A: 67IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 2mg
Calories: 312kcal
Cuisine: Baking
Category: Breakfast

Gochujang Noodles with Chicken and Greens

POSTED BY ON // 7 Comments

Gochujang Noodles are spicy, saucy, and flavorful! Ready in just 15 minutes, you can enjoy all the Korean-inspired flavors without all the time. The flavorful meal will spice up your weeknight meal routine.

Easy weeknight noodle dish Korean inspired photo

about these gochujang noodles

Looking for an easy, flavorful meal that packs a punch? These gochujang noodles are just what you need! They’re quick to make and full of spicy, saucy flavor.

For those of you who are looking to venture beyond you’re everyday bowl of noodles, diving into this Korean-inspired meal is easier than you think.

With a few key ingredients, you can turn up the heat on your dinner routine while also opening the door to a new food world!

These saucy gochujang noodles are perfect for a weeknight meal when you don’t have a lot of time to spend in the kitchen.

I love a basic meal like this because it’s also a fantastic place to start building the flavors. This meal is super customizable by adjusting the heat level, using different proteins, changing up the noodles, and even incorporating a variety of your favorite vegetables.

It’s a fantastic way to start intuitive cooking with a base recipe that can easily be expanded on. Plus, when a recipe takes only 15 minutes, it’s the kind of meal you can slow down for 5 minutes to truly adjust the sauce to your personal preference!

If you are looking for another weeknight-friendly noodle dish, don’t miss out on this curry udon made with chicken and onions!

Let’s break down the ingredients for this recipe, shall we?

Chopsticks holding korean noodles and a bowl picture

what is gochujang?

Gochujang is a fermented Korean chili paste. The fermented chili paste is a combination of spicy, sweet, and savory. Bright red and sticky, this thick paste is used as a condiment, but also as a star in sauces in Korean cooking.

ingredients

noodles. I used lo mein noodles here, but any fresh or dried wheat noodles will work. Options include udon and ramen as well.

gochujang. Be sure to use gochujang paste and not gochujang sauce. The paste is more pungent, which is why it brings so much flavor to this dish!

soy sauce. Use your favorite soy sauce! You can also use tamari if you prefer.

sugar. All you need is light or dark brown sugar.

tahini. Tahini is made from sesame, which makes it an ideal flavor pairing for this recipe!

lime juice. Fresh lime juice is always best!

oil. You will need both sesame oil and vegetable oil for this recipe.

garlic. Use whole garlic cloves or save yourself a step and buy that minced garlic that I’m always talking about.

spinach. Fresh spinach leaves are best for this recipe! You can use frozen as well. If you do, be sure to thaw them and squeeze out all of the excess water. Add to the dish at the very end of cooking, as you will not need to cook the spinach until it wilts.

chicken. I just grab a rotisserie chicken and shred the meat to add to this recipe. Alternatively, make your own with a smoked chicken or grilled full chicken. You can also make your own shredded chicken, or use a different meat entirely. You could use beef, pork, tofu, or skip a protein altogether if you don’t have any on hand. See my Variations section for more information on that.

basil. Fresh basil is best! Simply hand tear the leaves and throw them in.

Gochujang korean sauce in a bowl with a whisk

where can I buy gochujang?

I find gochujang in the Asian foods aisle at my local supermarket. I haven’t had a problem finding it at the major retailers in my city, but if you do have trouble tracking it down there, you can head to your local international or Asian market. It’s become pretty darn mainstream lately so it’s easier to find than it was years ago!

this recipe’s must haves

This recipe is so darn simple and easy, all you need are your basic cooking tools.

You will need a saucepan or large pot to cook the noodles.

Use the smallest of your mixing bowls and a whisk to make the sauce.

Finally, cook everything together in a wok or a large skillet. I like to grab a pair of tongs or clongs to toss it all together at the end.

here’s how to make gochujang noodles

cook noodles

Bring a pot of salted water to a boil over high heat. Cook noodles according to the package instructions. Drain and rinse under cold water.

make sauce

While the noodles are cooking, whisk together gochujang paste, soy sauce, brown sugar, tahini, sesame oil, and 2 Tablespoons water in a small bowl until well combined.

Taste the sauce now! This is where you can adjust the flavoring to make it spicier, add more salt with soy sauce, or even add a touch of acid if you like with a teaspoon or two of lime juice. If you want more umami flavor, add in a little more tahini or you can add in some more sugar if it’s too acidic.

put it all together in a skillet

Heat oil in a wok or large skillet over medium-high heat. Once hot, add garlic and cook until fragrant, about 30 seconds. Add sauce and, stirring constantly, cook until thickened, about 2 minutes.

Add noodles, spinach, chicken, and basil. Toss together and cook until spinach is wilted, about 2 minutes.

Serve immediately. The longer the noodles sit the stickier they will get!

Pro Tip: If the sauce is too thick, add a little bit of water to the pan to loosen up the sauce.

Ingredients for gochujang noodles in a wok

variations

There are SO many variations for these noodles! Here are our favorite ways to enjoy the dish:

  • Swap out cooked shredded chicken for shredded skinless chicken thighs, ground beef, pulled pork, or ground turkey. You can even make it vegetarian by using tofu.
  • Add in additional sautéed vegetables like carrots, zucchini, bell pepper, jalapeños, broccoli, cabbage, bok choy, snap peas, and more to make it like a stir fry.
  • Swap out the spinach for chopped kale or another leafy green.
  • Don’t have tahini? Try using peanut butter for a fun spin on the flavor of this sauce. It will give you a nutty flavor just like tahini, but with a peanut finish instead of sesame.
  • Use different noodle shapes! I used lo mein noodles, but you can also use udon noodles or ramen noodles. If you want to make it gluten-free, you can even use rice noodles. You could even use zucchini noodles if you want!

More ways to explore Korean-inspired flavors: Korean Turkey Lettuce Wraps | Korean Spicy Chicken Rice Bowls | Crispy Korean BBQ Chicken Wings | Spicy Korean Chicken Thighs | Kimchi Udon

Gochujang noodles in a bowl with chopsticks and chicken and spinach

can I make this vegetarian?

Of course! Simply replace the cooked chicken with your favorite vegetarian protein, like tofu or seitan. You can also simply omit the protein entirely and add in additional sautéed vegetables to make the noodle dish heartier for your family.

can I double this recipe?

Yes you can! Be sure that you are using your largest wok or skillet because you’ll have a lot of food on your hands. This dish is delicious for the next couple of days, so it’s a fantastic way to make dinner for the family and end up with lunches for yourself for a couple of days. See my notes below on how to reheat as the noodles can get stickier the longer they sit. All you need is a little water to fix the problem!

how spicy are these noodles?

They definitely have a kick thanks to the gochujang paste! It’s a medium heat so it won’t light your tastebuds on fire, but it’s present. You can always add more if you like it really spicy!

Note that if you are concerned about the spice level, you can also take away some of the gochujang paste if you are afraid of it being too spicy. Thankfully you make the sauce before adding it to the other elements! Taste it first, then adjust seasoning to taste.

what’s the difference between gochujang paste and gochujang sauce?

Gochujang paste (the ingredient used in this recipe) is a thicker, spicier, and more potent mixture than gochujang sauce. Gochujang sauce is mixed with other ingredients and is overall thinner in consistency. Be sure to use the paste for this recipe!

Need more inspiration for noodle dishes? Check out my pasta recipes page!

Gochujang Noodles with Chicken and Spinach in a bowl with chopsticks

what to serve with gochujang noodles

When it comes to serving these spicy gochujang noodles, I love to serve up all the topping options for myself and my family! My son and I love to add extra fresh squeezed lime juice on top. Here’s everything else you can put out on the table:

  • Soy sauce
  • Toasted sesame seeds
  • Sesame oil
  • Freshly chopped basil, but you can also use cilantro, chives, green onions, or all of these together!
  • Sriracha or gochujang sauce (if you need more heat!)
  • Chili oil

I don’t serve this dish with any sides because everything is right in the bowl of noodles! However, you could also kick off the meal with spring rolls or potstickers if you want to keep in the theme of an Asian-style meal.

If you are looking for a super easy dessert to end the meal with, try these three ingredients nutella cakes!

how to store and reheat

Store. To store these noodles, simply place in an airtight container and place in the refrigerator. I recommend eating leftovers within 1 to 2 days as the noodles get stickier the longer they sit.

Freeze. I do not recommend freezing this recipe.

Reheat. Reheat in the microwave until warmed through. If the noodles are sticky, add a little bit of water to loosen up the sauce.

Overhead image of 15 minutes noodles recipe korean

Finally, if you make this gochujang noodles recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Gochujang Noodles with Chicken and Spinach in a bowl with chopsticks

gochujang noodles

Spicy, tangy, and hearty, this easy meal is ideal for any night of the week!
5 from 48 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4

equipment

ingredients

  • 8 to 10 oz fresh or dried wheat noodles such as lo mein, udon, or ramen
  • 1/4 cup gochujang
  • 1/4 cup soy sauce
  • 2 Tbsp light or dark brown sugar
  • 2 Tbsp tahini
  • 1 1/2 Tbsp fresh lime juice
  • 2 tsp toasted sesame oil
  • Salt and pepper
  • 2 Tbsp vegetable oil
  • 4 garlic cloves finely chopped
  • 1 1/2 cups loose-packed fresh spinach
  • 1 lb shredded chicken homemade or rotisserie chicken works great here!
  • Handful of torn basil leaves plus sprigs for serving
  • For serving: fresh basil leaves lime wedges, salt, chili oil, sesame seeds, sesame oil, etc.

instructions

  • Bring a pot of salted water to a boil over high heat. Cook noodles according to the package instructions. Drain and rinse under cold water.
  • While the noodles are cooking, whisk together gochujang paste, soy sauce, brown sugar, tahini, sesame oil, and 2 Tablespoons water in a small bowl until well combined.
  • Taste the sauce now! This is where you can adjust the flavoring to make it spicier, add more salt with soy sauce, or even add a touch of acid if you like with a teaspoon or two of lime juice. If you want more umami flavor, add in a little more tahini or you can add in some more sugar if it’s too acidic.
  • Heat oil in a wok or large skillet over medium-high heat. Once hot, add garlic and cook until fragrant, about 30 seconds. Add sauce and, stirring constantly, cook until thickened, about 2 minutes.
  • Add noodles, spinach, chicken, and basil. Toss together and cook until spinach is wilted, about 2 minutes.
  • Serve immediately with your preferred toppings.

video

nutrition

Calories: 567kcal | Carbohydrates: 58g | Protein: 40g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 85mg | Sodium: 917mg | Potassium: 599mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1143IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 5mg
Calories: 567kcal
Cuisine: Korean
Category: Main Dish

The Easiest No Knead Overnight Bread

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Get ready for the fresh, delicious taste of homemade overnight bread! With no kneading required, you don’t need to be a baker to make this delicious loaf – just mix the ingredients, let it sit overnight, and bake!

Bread in a dutch oven after baking picture

about this no knead overnight bread

A fresh baked loaf of bread is about as good as it gets in my book. There’s something about it’s comfortable, reliable presence that brings out deep-seated emotions for so many of us. From childhood memories of PB&J sandwiches to tearing into crusty loaves alongside giant bowls of soup, bread is more than just a staple in the kitchen.

It’s a chance for connection and nostalgia, not to mention the ultimate comfort.

Why not take a moment to appreciate the small but meaningful way a fresh baked homemade loaf of bread can add to your life?

Now, I don’t have a lot of time to maintain a sourdough starter, as much as I would LOVE to. The traditional artisan bread recipe takes too much time for me to pull off on a weekly basis. So I opt for loaves that can be made easily to incorporate into our weekly life.

This bread is very basic as it only calls for 4 ingredients. As you bake it, your home will be filled with the glorious scent of baked goods and it just brings so much joy to your heart. I personally love this recipe because you don’t need to be a seasoned baker to make this recipe! It’s easy to whip up and even though you do have to wait for the dough to rise, it’s well worth the wait to have fresh baked bread first thing.

Whether you love a slice of toast in the morning, a grilled cheese for lunch, or a hunk alongside your favorite bowl of soup, this overnight bread is a quick way to easily add homemade bread into your routine.

Sliced pieces of overnight no knead bread picture

ingredients

bread flour. I prefer to use bread flour for my bread baking as I’ve found it yields an overall better result 9 times out of 10. You can also use all purpose flour for this recipe! Bread flour is just my personal choice. When measuring your flour, be sure to spoon it into your measuring cup instead of scooping into the flour. This will make sure the measurement is correct!

yeast. Use instant yeast for this recipe. You can use active dry yeast as well. Be sure to see below in my FAQs for this recipe to see specific notes on using active dry yeast.

salt. I always reach for fine salt when I’m using it in baking. Kosher salt or sea salt will work for this recipe.

water. Make sure that the water you use is warm, about 110˚F. You can either heat it on the stovetop in a pan or you can use warm water straight from the tap. I recommend testing the water temperature with a cooking thermometer before adding it to the bowl with the other ingredients to ensure it is the right temperature.

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this recipe’s must haves

For this no knead bread recipe, you will need a large bowl to accommodate the overnight rise of this bread dough, so grab the largest of your set of mixing bowls. You will also need a wooden spoon to stir up the dough.

Use plastic wrap to cover the dough.

The bread is baked in a large Dutch oven that has a lid. Finally you will need a cooling wire rack to cool off the loaf before slicing into it with a bread knife.

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Dough rising in a bowl with flour and linen

here’s how to make overnight artisan bread

make dough

Stir together flour, salt and yeast until combined in a large bowl. Add warm water and stir until all the ingredients are evenly mixed together. At this point the dough will be shaggy and very sticky.

rest

Cover the bowl with plastic wrap. Let dough rest for at least 12 hours (up to 18 hours) at room temperature.

When the dough is dotted with bubbles on the surface, it is ready for the next step.

form and preheat

Remove dough from the bowl and place on a lightly floured work surface. Sprinkle over and little more flour and fold the dough over itself a couple of times. Cover loosely with plastic wrap to rest another 15 minutes.

Turn dough oven onto a large piece of parchment paper so the smooth side is up. Form the dough into a ball. Lightly flour the top of the dough ball, cover loosely with plastic again and let rest while the oven preheats.

While the dough is resting again, preheat oven to 450˚F. Add your Dutch oven (uncovered) to the oven to preheat for 20 to 30 minutes.

bake

Carefully remove the Dutch oven from the oven. Lift the edges of the parchment paper to transfer the dough ball into the pan. Cover and bake for 30 minutes.

Remove the lid carefully and bake for another 10 to 20 minutes, until the crust reached desired level of doneness. This can be as light or deep golden as you like!

Let cool on a wire rack for at least 30 minutes before slicing and serving.

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Bread slices with butter and salt picture

variations

There are SO many ways to customize this easy no-knead bread! Here are some of our favorites to mix into the dry ingredients in Step 1 of the recipe:

  • Add fresh herbs such as rosemary, thyme, oregano, or sage to the mix! You can also add in dried herbs or herb mixes like Herbes de Provence or Italian seasoning if you don’t have fresh herbs on hand.
  • Use some pepper! Freshly cracked black pepper (about 1 to 2 tsp depending on how strong you like it) is a fun finish to give an extra bite to every slice. Add it in during Step 1 of the
  • Incorporate a couple of cloves of minced garlic or minced roasted garlic for a lovely garlic bread result.

More tasty bread recipes to bake: Harvest Pumpkin Seed Bread | Jalapeño Cheddar Biscuits | No Yeast Bread (Soda Bread) | Garlic Bread Bites

Hand holding a loaf sliced in half

will the parchment paper burn?

Nope! Parchment paper usually has a limit of 425˚F to 450˚F, but be sure to check the brand you use for confirmation. I have been using parchment paper for baking for years and have yet to have an issue with it.

can I use an enameled dutch oven?

You certainly can use an enameled dutch oven for this recipe! I recommend giving it a very thorough cleaning beforehand to make sure there’s no grease or residue to avoid staining it. Personally, I love using my cast iron dutch oven from Lodge.

can I use active dry yeast instead of instant yeast?

You can use active dry yeast for this recipe if that’s all you have on hand. I would recommend proofing it in water before using it. To do this, add the yeast and a small pinch of sugar to the warm water. Let it sit for about 2 to 5 minutes, or until it starts to get really bubbly. Make sure to use granulated sugar and not honey for this process. Then proceed to add the yeast water mixture to the flour and salt. Continue with Step 2 as directed.

can I use whole wheat flour instead?

I have only tested this recipe for all-purpose flour and bread flour. If you would like to add whole wheat flour into the mix, I recommend using half whole wheat flour and half bread flour. Be sure to comment below if you try this or any other flour substitute!

Need more inspiration for bread? Check out my bread recipes page!

Overhead image of artisan loaf

what to serve with a fresh loaf of bread

My ultimate go-to when it comes to a slice of crusty bread is topping it with a slather of Irish butter (Kerrygold is just SO good) and a sprinkle of flaky salt (fleur de sel).

Of course, bread is so darn versatile, there’s so much you can do with it:

slice it up to use for sandwiches – grilled cheese is a must with this bread!

tear off hunks to pair with your favorite soup. It holds up so well to dunking in Instant Pot Tomato Soup, Pumpkin and Sweet Potato Soup, Tuscan white bean soup, Instant Pot chicken stew, or Roasted Butternut Squash Soup.

slather with jam alongside your morning coffee.

chop up any leftovers into cubes and toast to make homemade croutons.

slice it up and toast with garlic butter to pair with easy 20-minute pasta napolitana.

toast up slices to dunk in this cold spinach dip, whipped ricotta, or a hot Maryland crab dip!

so much more! Let your imagination guide you.

how to store and reheat

Store. Store wrapped in aluminum foil or plastic wrap at room temperature for 2 to 4 days. It will keep longer if stored in the refrigerator (up to 7 to 10 days).

Freeze. To save for later, this bread can be frozen for up to 3 months. Wrap the bread tightly in a layer of plastic wrap, then a layer of aluminum foil.

Butter and salt in a slice of overnight bread

Finally, if you make this no knead overnight bread recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Bread in a dutch oven after baking picture

overnight bread (no knead)

Fresh artisan bread comes together in just minutes and is ready to bake in the morning!
5 from 101 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 50 minutes
Additional Time: 18 hours
Total Time: 18 hours 55 minutes
Servings: 1 loaf

equipment

ingredients

  • 3 1/3 cups all-purpose or bread flour plus more for dusting
  • 1/2 tsp instant yeast
  • 2 tsp kosher salt
  • 1 1/2 cups warm water about 110˚F

instructions

  • In a large bowl, stir together flour, yeast, and salt until combined.
  • Add warm water and stir until evenly mixed. The dough will be sticky and shaggy. Cover tightly with plastic wrap and let sit overnight at room temperature (at least 12 hours, up to 18 hours).
  • When the dough's surface is dotted with bubbles, it's ready! Place dough on a lightly floured surface and fold it over on itself a couple of times. Cover loosely with plastic wrap and let rest for 15 minutes.
  • Turn dough onto a large piece of parchment paper, smooth side up. Use your hands to form the dough into a circle. Sprinkle the top lightly with flour and loosely cover again with plastic wrap to rest while oven preheats.
  • Place Dutch oven in the oven and preheat to 450˚F. Let the oven preheat for at least 20 to 30 minutes.
  • Carefully remove the Dutch oven from the oven using oven mitts. Lift the edges of parchment and place the dough into the preheated pan. Cover and bake for 30 minutes.
  • Remove lid carefully and bake for an additional 10 to 20 minutes until the crust is as golden and crisp as you like it.
  • Cool for at least 30 minutes on a wire rack before serving.

video

nutrition

Calories: 1536kcal | Carbohydrates: 320g | Protein: 45g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 4680mg | Potassium: 504mg | Fiber: 13g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 0.02mg | Calcium: 78mg | Iron: 19mg
Calories: 1536kcal
Category: Bread

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