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Classic Lasagna Recipe (VIDEO)

May 14, 2020 by Kelly 74 Comments

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World’s Best Lasagna Recipe

Classic Italian Lasagna - layers of silky smooth, creamy parmesan béchamel sauce, a slow simmered Bolognese meat sauce, sheets of pasta, and lots of mozzarella cheese make this the World’s Best Lasagna recipe.

Classic Lasagna - layers of silky smooth, creamy parmesan béchamel sauce, a slow simmered Bolognese meat sauce, sheets of pasta, and lots of mozzarella cheese make this the World’s Best Lasagna recipe.

Classic Lasagna Recipe with Béchamel Sauce

This traditional Lasagna, from Northern Italy’s Emilia-Romagna region, uses an easy béchamel sauce instead of ricotta cheese. Béchamel is a creamy, silky smooth white sauce made by whisking hot milk into a roux made of flour and butter.

Parmesan is whisked into the sauce giving it extra flavor which technically makes it a mornay, or cheese sauce. It’s a fancy name, but don’t worry, it’s quick and simple to make.

My family doesn’t like the grainy texture of Lasagna baked with ricotta. I’ve tried mixing it with sour cream and even substituting cottage cheese to avoid the graininess. Nothing beats a silky smooth béchamel sauce.

In Southern Italy you’ll find Lasagna made with creamy fresh ricotta that isn’t grainy like much of the ricotta found here in the US.

Lasagna or Lasagne?

In Italian, Lasagna means one sheet of pasta (or noodle) and Lasagne is the plural. So a dish of Lasagna noodles baked in the oven is Lasagne al forno. However, in the rest of the world, it’s usually just called Lasagna.

Lasagna Bolognese - Lasagne alla Bolognese

Lasagna Bolognese is an Italian classic of ragù Bolognese and creamy béchamel, layered with sheets of fresh or dried pasta.

The ragù alla Bolognese sauce is a meat based Italian sauce used for pasta, with the addition of tomato, and a base of soffritto – small diced onion, carrot, and celery, sautéed in butter or oil until soft and golden.

Bolognese sauce also has added dairy, usually milk. Simmering the meat in milk gives a richer depth of flavor and adds to the silkiness of the sauce. In this recipe, I have left out the added wine.

The sauce is left to slowly simmer and develop its flavor for about three hours. If I’m home and have the time, I let it simmer. I’ve found that even an hour of simmering improves the flavor. If I’m in a hurry, I simmer it about 20-30 minutes while I get the rest of the ingredients together.

Easy Homemade Lasagna Recipe

This Classic Lasagna recipe is easy to make. The ragù sauce can cook for as little or as long as you like, depending on how much time you have. The béchamel sauce is just a matter of whisking hot milk into butter and flour. With my easy tip for soaking the noodles, there’s no fussing with cooking them.

Ingredients in traditional Italian Lasagna

Ragù sauce – a meat based Italian sauce for pasta with a base of sautéed onions, carrot, and celery and the addition of tomato.

Béchamel sauce – an easy to make white sauce. Simply whisk hot milk into a flour and butter. With parmesan for added cheesy flavor.

Lasagna noodles – fresh sheets or dried lasagna noodles.

Mozzarella – spread in between the layers and on top.

Lasagna Noodles

For traditional Lasagne alla Bolognese, the thinnest fresh pasta sheets are used. While this is the ultimate decadence in lasagna, not everyone has the luxury of time to roll out fresh pasta. I can sometimes find fresh pasta sheets in my supermarket.

I’ve used dried lasagna noodles in this recipe because it’s a staple I have in my cupboard, and it’s accessible to everyone. Plus, it saves time.

Use as many noodles as will make 3 layers in your baking dish. My dish gets wider towards the top so I use 3 sheets on the bottom layer, and 4 sheets each for the middle and top layers.

How to make

Make the Bolognese sauce

Chop the onion, carrot, and celery very fine. If it’s too big, it might not get soft enough in the sauce. I like to chop mine up in the food processor.
Sauté the chopped onion, carrot, and celery in butter and olive oil until it is soft and golden. Add the garlic and sauté another minute.

Add the ground beef and cook until brown, breaking it up into small pieces, and all of the liquid is absorbed.
Pour in a cup of milk and let simmer until the liquid is absorbed. (If I’m in a hurry, I skip this step, but it does mellow the flavor and add a silky texture to the sauce.)

Add the crushed tomatoes, Italian seasoning, bouillon cube, salt, pepper, sugar, and vinegar. Bring to a simmer. If I’m in a hurry, I allow it to simmer for about 30 minutes, however a long, slow 3 hour simmer is best if you have the time.
When the sauce is finished, it should be thick as shown here. If it has too much liquid, it will be messy when cut.
I like to stir in some chopped fresh basil when it’s done. This lightly dried basil from Walmart is pretty cool when it's hard to get a hold of fresh basil. It stays fresh for 4 weeks after opening.

Make the Béchamel sauce

Melt butter in a skillet over medium-high heat.
Whisk in the flour until a smooth roux forms. Let cook about 30 seconds.
Whisk in hot milk, and stir until the sauce thickens and can coat the back of a spoon.

Take off the heat and whisk in parmesan until melted. Cover and set aside. If a skin forms on top, just stir it in before using, it will dissolve.
Add a pinch of nutmeg. Salt and pepper to taste.

Soak the dried lasagna noodles

There's no need to boil dried lasagna noodles. If you’re using dried lasagna noodles, thirty minutes before assembling the lasagna, soak the noodles in hot tap water. Don’t let them soak longer than 30 minutes or they will become too soft, then become mushy in the baked lasagna.

How to Layer

Spread ¼ of the ragù sauce, about 2 cups, onto the bottom of a 9 by 13 inch baking dish.

Top with a layer of lasagna noodles or fresh pasta sheets.

Spread on ¼ of the ragù sauce, about 2 cups

Spread on ⅓ of the béchamel sauce, about 1 ⅓ cups

Sprinkle with ⅓ of the mozzarella, about 1 ⅓ cups

Make 2 more layers:

noodles, ¼ ragù, ⅓ béchamel, ⅓ mozzarella
noodles, ¼ ragù, ⅓ béchamel, ⅓ mozzarella

How to prevent the lasagna from sticking to the foil

Cover the Lasagna with foil that has been sprayed with nonstick baking spray.

If your Lasagna layers go up to the top of the pan, put in some sticks near the 4 corners of the dish. I use chopsticks that are broken in half. This will prevent the foil from touching the top layer of cheese.

How Long to Bake

Cover the Lasagna with foil and bake for 20 minutes in a 375 F oven. After 20 minutes, remove the foil (and the sticks if using) and continue to bake for another 30 minutes until bubbly and the cheese on top starts to get brown spots.

You can turn on the broiler for the last minute or two to get the browning you desire. Keep a close eye on it though!

How to make in advance

Both the ragù sauce and the béchamel sauce can be made a day or two in advance and kept in the refrigerator. Allow extra time for baking since they will be cold when assembling the Lasagna.

How to freeze before baking

I find that Lasagna is better if it is frozen before baking.

Use a freezer friendly baking dish. I use pyrex glass pans.
Line the baking pan with foil before assembling the Lasagna if you want to remove the Lasagna from the dish while storing in the freezer. This allows you to easily lift the frozen Lasagna out of the pan so you can use the pan while the Lasagna is in the freezer.
Chill the Lasagna in the refrigerator for several hours. This way it will freeze faster and have less chance for getting freezer burn.
Wrap the assembled, unbaked Lasagna tightly in several layers of foil.
If you are removing the Lasagna from the baking dish, remove it now and rewrap it in the foil.
For extra protection you can put it in a 2.5 gallon freezer bag. Press out as much of the air as possible or use a straw to suck out most of the air. This will help prevent ice crystals from forming.
Lasagna can be frozen for up to 3 months.

How to bake frozen Lasagna

Thaw Lasagna completely in the refrigerator, then bake as directed, adding a little more time because it started out cold. Thawing could take about 24 hours in the refrigerator.

Or bake frozen, straight from the freezer. Put the frozen Lasagna into a preheated oven and bake for about double the baking time. Don’t take the foil off until the last 20 minutes of baking. You can cut into the center of the Lasagna with a knife to check if it is heated through.

Never put a frozen or cold glass baking dish directly onto a hot oven rack– it can shatter. If your Lasagna was frozen in a glass pyrex baking dish, put it on a baking sheet first before putting it into the oven.

How to freeze left-over Lasagna

Wrap individual pieces of left-over lasagna in several layers of plastic wrap then freeze. To reheat, thaw for several minutes in the microwave on the thawing setting, then heat at high power until warmed through.

Recipe

Classic Lasagna Recipe

Kelly

Classic Lasagna - layers of silky smooth, creamy parmesan béchamel sauce, a slow simmered Bolognese meat sauce, sheets of pasta, and lots of mozzarella cheese make this the World’s Best Lasagna recipe.

5 from 18 votes

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Prep Time 20

Cook Time 4

Total Time 4 20

Course Main Course

Cuisine American, Italian

Servings servings

Calories 560 kcal

Ingredients

For the Bolognese sauce:

2 tablespoons butter 28g
2 tablespoons olive oil 25g
1 onion chopped
1 stalk celery chopped
1 carrot chopped
3 cloves garlic finely minced
1 ½ lbs ground beef 680g
1 cup whole milk, hot but not boiling 227g
28 oz crushed tomatoes 794g (or a can of San Marzano whole tomatoes, crushed)
½ cup water 113g
½ teaspoon Italian seasoning
1 bay leaf
1 bouillon cube
Salt and pepper to taste
1 teaspoon sugar
1 teaspoon red vinegar
Fresh basil optional

For the Béchamel

4 tablespoons butter 57g
¼ cup all-purpose flour 35g
3 ½ cups milk 795g
1 cup freshly shredded parmesan 85g
pinch of nutmeg
Salt and pepper to taste

To assemble the Lasagna:

Lasagna noodles:

Fresh pasta sheets to make 3 layers OR 12-16 dried pasta noodles
16 ounces fresh mozzarella cheese, shredded 454g
2 tablespoons finely chopped fresh parsley Optional garnish

Instructions

Make the Bolognese sauce

Chop the onion, carrot, and celery very fine. If it’s too big, it might not get soft enough in the sauce. I like to chop mine up in the food processor.
Sauté the chopped onion, carrot, and celery in butter and olive oil until it is soft and golden. Add the garlic and sauté another minute.
Add the ground beef and cook until brown, breaking it up into small pieces, and all of the liquid is absorbed.
Pour in milk and let simmer until the liquid is absorbed. If I’m in a hurry, I skip this step, but it does mellow the flavor and add a silky texture to the sauce.
Add the crushed tomatoes, ½ cup of water, Italian seasoning, bay leaf, bouillon cube, salt, pepper, sugar, and vinegar. Bring to a simmer. If I’m in a hurry, I allow it to simmer for about 30 minutes, however a long, slow 3 hour simmer is best if you have the time.
When the ragu sauce is finished, it should be thick as shown in the pictures above. If it's too wet, it will be runny when it's sliced.
Optional: stir in some chopped fresh basil when it’s done.

Make the Béchamel sauce

Melt butter in a skillet over medium-high heat.
Whisk in the flour until a smooth roux forms. Let cook about 30 seconds.
Whisk in hot milk, and stir until the sauce thickens and can coat the back of a spoon.
Take off the heat and whisk in parmesan until melted. Cover and set aside. If a skin forms on top, just stir it in before using, it will dissolve.
Add pinch of nutmeg and salt and pepper to taste
Soak the dried lasagna noodles
If you’re using dried lasagna noodles, thirty minutes before assembling the lasagna, soak the noodles in hot tap water. Don’t let them soak longer than 30 minutes or they will become too soft, then become mushy in the baked lasagna.

How to Layer Lasagna

Spread ¼ of the ragù sauce, about 2 cups, onto the bottom of a 9 by 13 inch baking dish.
Top with a layer of lasagna noodles or fresh pasta sheets.
Spread on ¼ of the ragù sauce, about 2 cups
Spread on ⅓ of the béchamel sauce, about 1 ⅓ cups
Sprinkle with ⅓ of the mozzarella, about 1 ⅓ cups

Make 2 more layers:

noodles, ¼ ragù, ⅓ béchamel, ⅓ mozzarella
noodles, ¼ ragù, ⅓ béchamel, ⅓ mozzarella
Cover the Lasagna with foil that has been sprayed with nonstick baking spray.
If your Lasagna layers go up to the top of the pan, put in some sticks near the 4 corners of the dish. I use chopsticks that are broken in half. This will prevent the foil from touching the top layer of cheese.

Bake the Lasagna

Preheat the oven to 375 degrees
Cover the Lasagna with foil and bake for 20 minutes. After 20 minutes, remove the foil (and the sticks if using) and continue to bake for another 20-30 minutes until bubbly and the cheese on top starts to get brown spots.
You can turn on the broiler for the last minute or two to get the browning you desire. Keep a close eye on it though!

Notes

I’ve used dried lasagna noodles in this recipe because it’s a staple I have in my cupboard, and it’s accessible to everyone. Plus, it saves time.
Use as many noodles as will make 3 layers in your baking dish. My dish gets wider towards the top so I use 3 sheets on the bottom layer, and 4 sheets each for the middle and top layers.

Nutrition

Calories: 560kcalCarbohydrates: 35gProtein: 29gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 102mgSodium: 665mgPotassium: 635mgFiber: 3gSugar: 10gVitamin A: 1709IUVitamin C: 8mgCalcium: 452mgIron: 3mg

Keyword classic lasagna, lasagna, lasagne, traditional lasagna

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Foolproof Artisan No Knead Bread Recipe – Step by Step Tutorial with Video

April 27, 2020 by Kelly 136 Comments

The WORLD’S EASIEST Crusty Artisan No Knead Bread with a crispy, rustic crust and a soft chewy interior filled with irresistible air pockets. The perfect, foolproof recipe perfect for beginners and experienced bakers alike. There’s nothing like the smell of freshly baked bread coming from your kitchen.

The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe.

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The MOST INCREDIBLE No Knead Bread Recipe

I am blown away by the quality of this artisan no knead loaf. I’m leery of many no knead bread recipes, but this one is a keeper.

With its irresistibly crusty exterior and its soft, chewy interior so light and full of air pockets – this is truly everything I ever dreamed of in a loaf.

Perfect for beginners or more experienced bread bakers. I’ve baked my own bread for years, and I still keep coming back to this loaf over and over again. It’s practically foolproof. Even a beginner will have success with this loaf.

The EASIEST 5 Minute No Knead Bread recipe EVER

This No Knead Bread Recipe is ridiculously easy to make.

Just 5 minutes of hands on time
No knead, no mixer – just give it a couple of stirs with a spoon
No shaping it into a loaf – just pour it out and give it a tuck and a push here and there. It will look messy at this point, but this is what will give it that gorgeous, cracked, rugged crust.
Flexible rising times - from as quick as 2 hours, to 12-18 hours on the counter, to up to 5 days in the fridge

Why this recipe works

Slow rise – the slow rise of this dough allows you to use less yeast while the complex flavors of the dough develop.
Wet dough – a wet dough allows the gluten to develop without kneading and creates bigger air pockets in the loaf.
Baking technique – baking the bread in a dutch oven gives a crisp, crackly crust found in artisan loaves. The dutch oven creates a steamy environment which gives a boost to the rise of the bread.

While it gives the best results, a dutch oven is not needed to make this No Knead Bread! I've given some alternatives down below.

How do you make homemade No Knead Bread?

No Knead bread is simple to make in these easy steps:

Stir the ingredients together in a large mixing bowl
Cover the bowl with plastic and let rest 12-18 hours
Pour the dough onto floured parchment paper and roughly shape into a ball
Preheat the oven and dutch oven to 450° F for 30 minutes
Put the parchment and dough ball into the pan, cover, and bake for about 45 minutes.

Then pat yourself on the back for making the easiest, most incredible loaf of no knead bread EVER!

Ingredients

Flour – bread flour or all-purpose flour. Bread flour is the best for homemade breads, but all-purpose can also be used if that’s what you have on hand.

Bread flour has more protein than all-purpose flour which creates higher amounts of gluten. Because of the higher protein level, bread flour is able to absorb more liquid, allowing it to hold its shape and rise upward instead of outward.

The high amount of gluten in bread flour also creates a more elastic dough, which produces a lighter and chewier loaf, as opposed to a bread that is more dense and crumbly. It also creates bigger air pockets.

Yeast – Instant yeast can be mixed right in with the flour as shown here.

If you are using active dry yeast, dissolve the yeast in water first according to the package directions. When it gets bubbly and foamy, mix with the rest of the ingredients.

Make sure your active dry yeast is fresh. If using active dry yeast, be sure to proof it in water or according to the directions on the package before mixing it with the rest of the ingredients. Active dry yeast is unstable and can be dead, even before the expiry date. It also has a larger grain size and needs direct contact with water to dissolve.

How to make Step by Step

In a large mixing bowl, mix together the flour, yeast, salt, and water until a shaggy, rather wet, dough ball forms. (If you're using active dry yeast, dissolve it in the water first. When it becomes foamy, mix with the rest of the ingredients.)

Cover with plastic and let sit on the counter at room temperature for 12-18 hours. When it’s done, the dough will be a little loose and the surface should be covered with tiny bubbles.

When you’re ready to bake, preheat the oven to 450° F. Put a large, 5.5 - 6 quart Dutch oven with a lid into the oven to preheat for 30 minutes.

Sprinkle flour on a piece of parchment paper and pour/scrape the dough out onto the paper. The dough should be somewhat stringy (from the gluten) and full of air bubbles.

pouring the dough onto the counter. visible gluten and bubbles.

Sprinkle a little flour on top of the dough - just enough so that the dough doesn’t stick to your fingers. Gently form the dough into a ball shape by lifting up the edges onto the top of the ball and pushing on the sides with cupped hands.

The shape will be a little messy – this is what gives the final loaf it beautiful, rustic appearance. The openings on top is where the cracks will form.

Cover the dough with plastic or a kitchen towel until pan has heated.

Remove the pan from the oven and take off the lid. Lift the dough and parchment paper together and lower them into the pan. Be very careful – the pan is super hot.

I use a wooden spoon to press the parchment paper towards the sides of the pan if I see it pushing into the dough and giving it a funny shape.

Put the lid on the pan and put it in the middle of the preheated oven. Bake for 30 minutes.

Remove the pan from the oven, remove the lid, and put the pan back into the oven to bake for about 10-15 minutes, until the crust is a beautiful golden brown.

Remove the pan from the oven and lift the loaf out of the pan holding the four corners of the parchment.

Let the loaf rest for at least 10 minutes before cutting (or tearing) into it.

For a quicker no knead loaf and flexible rising times

If you’re really in a hurry you can make a quicker no knead loaf by increasing the amount of yeast and using warmer water (about 110° F. Water above 130°F will kill the yeast). Use 2 teaspoons of yeast and let rise for 2 hours before proceeding with the recipe. This will sacrifice some flavor that comes from the long, slow rising.
The recipe as written allows a 12-18 hour slow rise at room temperature.
For even more flavor development, refrigerate the risen dough for up to 5 days. Allow to sit at room temperature for an hour or so before proceeding with the recipe.

Substitutions for a dutch oven

A dutch oven is a worthwhile investment for the easy and quality loaves that you will want to bake again and again. I use a 5.5 quart Lodge dutch oven that I picked up at Walmart for about $40. You can also find the 6 quart Lodge here and a less expensive one here.

No dutch oven? While using a dutch oven is ideal and gives the best results, here are some ways you can bake this no knead bread without a dutch oven:

Any oven safe pot or pan with a tight fitting lid that can be heated up to 450° F.
A covered metal pot
If your lid has a plastic handle, cover the top with aluminum foil.
An oven safe covered casserole dish
In a baking pan with a pan of water on the bottom rack to create steam.

Recipe

Fullproof Artisan No Knead Bread

Kelly

The world’s easiest crusty, artisan No Knead Bread with a rustic crust and a soft chewy interior. Made in a dutch oven, with other options for baking. The most incredible No Knead Bread recipe!

4.95 from 40 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 45

Total Time 12 50

Course Bread, Side Dish

Cuisine American

Servings slices

Calories 151 kcal

Equipment

dutch oven

Ingredients

3 cups flour, bread or all-purpose 425g
½ teaspoon instant or active dry yeast*
2 teaspoons salt
1 ½ cups room temperature water 340g

Instructions

In a large mixing bowl, mix together the flour, yeast, salt, and water until a shaggy, rather wet dough ball forms.
Cover with plastic and let sit on the counter at room temperature for 12-18 hours. When it’s done, the dough will be a little loose and the surface should be covered with tiny bubbles.
When you’re ready to bake, preheat the oven to 450° F. Put a large, 5.5 - 6 quart Dutch oven with a lid into the oven to preheat for 30 minutes.
Sprinkle flour on a piece of parchment paper and pour/scrape the dough out onto the paper. The dough should be somewhat stringy (from the gluten) and full of air bubbles.
Sprinkle a little flour on top of the dough - just enough so that the dough doesn’t stick to your fingers. Gently form the dough into a ball shape by lifting up the edges onto the top of the ball and pushing on the sides with cupped hands.
The shape will be a little messy – this is what gives the final loaf it beautiful, rustic appearance. The openings on top is where the cracks will form.
Cover the dough with plastic or a kitchen towel until pan has heated.
Remove the pan from the oven and take off the lid. Lift the dough and parchment paper together and lower them into the pan. Be very careful – the pan is super hot.
I use a wooden spoon to press the parchment paper towards the sides of the pan if I see it pushing into the dough and giving it a funny shape.
Put the lid on the pan and put it in the middle of the preheated oven. Bake for 30 minutes.
Remove the pan from the oven, remove the lid, and put the pan back into the oven to bake for about 10-15 minutes, until the crust is a beautiful golden brown.
Remove the pan from the oven and lift the loaf out of the pan holding the four corners of the parchment.
Let the loaf rest for at least 10 minutes before cutting (or tearing) into it.

Notes

Bread flour creates a chewier loaf with larger air pockets that rise upwards instead of outwards.
Instant yeast can be mixed right in with the flour as shown here.
If you are using active dry yeast, dissolve the yeast in water first according to the package directions. When it gets bubbly and foamy, mix with the rest of the ingredients.
Dough can be refrigerated after rising for up to 5 days to develop more flavor. Let sit at room temperature for an hour before proceeding with recipe.
Bread stays fresh for about 2 days. After that, I slice it and keep it in a ziplock bag in the freezer for up to 3 months.

Nutrition

Calories: 151kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 518mgPotassium: 43mgFiber: 1gSugar: 0.1gVitamin A: 1IUCalcium: 7mgIron: 0.4mg

Keyword artisan, baking, bread, no knead

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Enjoy, friends!

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Favorite Carrot Cake

April 11, 2020 by Kelly 42 Comments

Incredibly moist and so delicious! This is my favorite Carrot Cake recipe – a super moist and tender Carrot Cake bursting with flavor from pineapple and coconut, topped with the most heavenly cream cheese frosting.

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The BEST Carrot Cake Recipe

I’ve never tried a Carrot Cake recipe that comes even close to this one. This is truly the BEST carrot cake I have ever had. It’s incredibly moist and so full of flavor. Everyone who tries this carrot cake raves about it – even those who thought they didn’t like carrot cake!

While I love a simple carrot cake, this one is bursting with flavor. Pineapple and coconut add just the perfect hint of tropical flavor. A bit of cinnamon rounds out the flavor without overwhelming it.

Easy recipe

This super easy, homemade Carrot Cake recipe couldn’t be simpler to make. Mix it up by hand from scratch in one bowl – no mixer needed.

For the ultra-creamy cream cheese frosting I like to use a hand or stand mixer, but you could also use a whisk and little elbow grease.

Cream Cheese Frosting

This velvety smooth cream cheese frosting is heavenly. So creamy and lush! The combination of the moist, tender, so full of flavor cake with the ultra-smooth cream cheese icing makes carrot cake my all- time favorite.

Tip for the creamiest frosting – make sure the cream cheese and butter are at room temperature otherwise you might get lumps in the frosting.

I also like to sift my confectioner’s sugar to remove any lumps.

Ingredients

Freshly Grated Carrots: The biggest tip for success for the absolutely best carrot cake is to freshly grate your own carrots at home. The pre-shredded ones you buy in the supermarket are hard, dry, and too thick. You definitely don’t want hard chunks of carrot in your cake.

When you grate your own carrots, you’ll be surprised at how much moisture is in them – this is what makes the cake so moist and tender.

Either grate them by hand with a box or handheld grater (I use the smaller holes), or use the shredding attachment on a food processor.

Pineapple: Crushed pineapple gives an amazing flavor boost. I love the tropical flavor and extra moisture the pineapple adds to the cake. Use crushed pineapple in pineapple juice. I drain it slightly so I don’t get a lot of juice.

Sugar: I’ve used granulated sugar here because I like the simplicity of flavors that shine through. I also like the lighter color of the cake when using white sugar.

You can substitute brown sugar for 1 - 1 ½ cups of the granulated sugar. It adds even more moisture and a deeper flavor.

Oil: any flavorless vegetable oil. I use canola. I generally like to use butter in cakes for its texture and flavor. But with all the flavors in this cake, its flavor isn’t necessary. Oil also gives the cake a lighter texture.

Applesauce: To cut back on the fat content and to add moisture without being oily, I use applesauce in addition to the oil. You can also just use all applesauce instead of oil.

Coconut: Sweetened Flaked Coconut adds to the hint of tropical flavor and goes so perfectly with the pineapple.

Optional add-ins

Raisins – Many people love raisins in their carrot cake. I don’t put them in because my family doesn’t like them. If you’d like to add raisins add ½ cup of golden or regular raisins to the batter with the carrots.

Pecans or walnuts – You can mix a cup of mixed nuts in the batter with the carrots. I prefer to decorate the cake with them on the outside to really experience the contrast of moist tender cake, rich creamy frosting, and crunchy nuts on the outside. You do you!

Substitutions

This no fail cake is very forgiving and substitutions can be made based on what you have at home.

No applesauce? No problem. You can just use all oil instead of a combo of oil and applesauce for a total of 1 ¼ cups oil.
Buttermilk (or ½ cup milk mixed with 1 ½ teaspoons lemon juice or vinegar) can be substituted for the ½ cup of applesauce.
You can use all applesauce instead of a combo of oil and applesauce.

How to make Carrot Cake from scratch

Make the batter:

Whisk together the eggs, oil, applesauce, and sugar.
Gently stir in the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon).
Gently fold in the carrots, coconut, and pineapple (and nuts and raisins if you are using.)

Bake the cake:

Pour the batter into a 9 by 13 inch baking dish that has been sprayed with nonstick baking spray.
Bake in a preheated 350° F oven until golden brown and a toothpick inserted into the middle comes out clean, about 35-40 minutes.
Allow the cake to cool completely before frosting.

Make the cream cheese frosting:

Using a hand mixer or stand mixer, beat the softened cream cheese together with the softened butter on medium-high speed until smooth, about 2 minutes.
Add the confectioner’s sugar, vanilla, and pinch of salt. Mix on low for 30 seconds, then turn to medium- high and beat for 3 minutes until super smooth and creamy. Add a little more sugar if it’s too loose or a little milk if it’s too thick.

Be sure the cream cheese and butter are at room temperature before mixing so the frosting doesn’t have any lumps. I also like to sift the powdered sugar to remove any lumps.

Frost the cake:

When the cake is completely cooled, frost the cake using a spoon or a spatula.

Can you make this a layer cake

Yes, you can definitely make this into a layer cake. Use 3 8-inch or 2 9-inch round cake pans. Use nonstick spray and line them with rounds of parchment paper. Bake at 350° F for about 25-30 minutes in the 8-inch pans or 35-40 minutes in the 9-inch pans.

The amount of frosting is enough for a layer cake if you use light layers or naked sides. If you want good thick layers of frosting you can increase the frosting by 50%. As you can see in the photos, it makes a very thick layer on a 9 by 13-inch cake.

Healthier Carrot Cake recipe

This Carrot Cake recipe is packed with carrots, applesauce, pineapple, and coconut. It uses oil and applesauce, but you can definitely use all apple sauce for a lighter cake.

How to decorate

The beautiful swirls of cream cheese frosting on this cake are decoration enough. But if you’d like to go for a more festive look, try these super cute edible fondant carrots.

I used Wilton fondant that I picked up at Walmart (or find it here).

Color the fondant with orange and green coloring by kneading the coloring into the fondant. (I mixed red and yellow to get orange.)

You can use the decorations immediately or let dry on a surface that has been lightly sprinkled with cornstarch.

How to make Carrot Cake cupcakes

This recipe can also be made as cupcakes.

Place liners in muffin pan and fill two-thirds full with batter.
Bake at 350° F for 18 to 22 minutes.
Let carrot cupcakes cool before frosting.

Because the cake is so moist, it can stick to paper liners. Use parchment paper liners or spray your paper liners with nonstick baking spray.

Can Carrot Cake be made in advance?

You can definitely make this Carrot Cake ahead of time. In fact, it’s even better the next day. Make and frost cake one day in advance. Store the cake in a closed container in the refrigerator. I like to bring it to room temperature a bit before serving, but it’s also fantastic cold.

Recipe

Carrot Cake

Kelly

This is my favorite Carrot Cake recipe – a super moist and tender Carrot Cake bursting with flavor from pineapple and coconut, topped with the most heavenly cream cheese frosting.

5 from 7 votes

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Servings servings

Calories 596 kcal

Ingredients

For the Carrot Cake:

3 eggs
¾ cup vegetable oil 150g
½ cup applesauce 255g
2 cups granulated sugar 397g
2 cups all-purpose flour 283g
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
2 cups lightly packed finely, freshly grated carrots 227g
1 cup Dole crushed pineapple (lightly drained) 227g
1 cup shredded sweetened coconut 75g
1 cup pecans optional
½ cup raisins optional

For the Cream Cheese Frosting:

8 oz cream cheese 227g, softened
½ cup unsalted butter 113g, softened
1 tablespoon sour cream* optional
1 teaspoon vanilla
3 cups powdered sugar ( 360g or more if needed to thicken)
Pinch of salt

Optional decoration:

fondant carrots

Instructions

Preheat the oven to 350 F

Make the batter:

Whisk together the eggs, oil, applesauce, and sugar.
Gently stir in the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon).
Gently fold in the carrots, coconut, and pineapple (and nuts and raisins if using)

Bake the cake:

Pour the batter into a 9 by 13 inch baking dish that has been sprayed with nonstick baking spray.
Bake in a preheated 350° F oven until golden brown and a toothpick inserted into the middle comes out clean, about 35-40 minutes.
Allow the cake to cool completely before frosting.

Make the cream cheese frosting:

Using a hand mixer or stand mixer, beat the softened cream cheese together with the softened butter on medium-high speed until smooth, about 2 minutes.
Add the confectioner’s sugar, vanilla, and pinch of salt. Mix on low for 30 seconds, then turn to medium- high and beat for 3 minutes until super smooth and creamy. Add a little more sugar if it’s too loose or a little milk if it’s too thick.
Be sure the cream cheese and butter are at room temperature before mixing so the frosting doesn’t have any lumps. I also like to sift the powdered sugar to remove any lumps.

Frost the cake:

When the cake is completely cooled, frost the cake using a spoon or a spatula.
Store the cake, tightly covered, in the refrigerator for up to 5 days.

Notes

If you have sour cream on hand, add in a tablespoon. It adds sheen and flavor to the frosting.

Nutrition

Calories: 596kcalCarbohydrates: 76gProtein: 5gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 65mgSodium: 285mgPotassium: 236mgFiber: 3gSugar: 55gVitamin A: 3310IUVitamin C: 3mgCalcium: 74mgIron: 2mg

Keyword carrot cake, coconut, cream cheese frosting

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Easy Slow Cooker Beef Stroganoff (VIDEO)

March 18, 2020 by Kelly 36 Comments

The most incredible Slow Cooker Beef Stroganoff you will ever have! Melt-in-your-mouth tender chunks of beef slowly simmered in a creamy mushroom sauce. As easy as it is delicious! A cozy, comforting meal the whole family will love.

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The Best Crock Pot Beef Stroganoff

Easy Slow Cooker Beef Stroganoff is pure comfort food. An economical cut of beef that is slowly simmered until it becomes meltingly tender, smothered in the creamiest, silkiest mushroom sauce. Tossed with home-style egg noodles or served over mashed potatoes, it’s truly comfort food at its finest.

Slow Cooker Beef Stroganoff is perfect for busy days

Beef Stroganoff is an easy dinner that is perfect for busy days. Just throw everything in the slow cooker, forget about it, and it’s ready at dinner time. There’s nothing quite so wonderful as coming home to the smell of home-cooked comfort food.

Super easy to make

Brown the beef and sauté the onions
Add all of the Stroganoff ingredients to the crock pot
Simmer in the slow cooker until the beef is melt-in-your-mouth tender.
Stir in the sour cream.

What kind of meat for Beef Stroganoff

The best cut of beef to use for Stroganoff made in the slow cooker is inexpensive stewing meat such as chuck roast or bottom round. The meat will become melt-in-your-mouth tender as it cooks low and slow.

Tough cuts like chuck roast or bottom round contain collagen which breaks down into gelatin over long periods of moist heat cooking resulting in meltingly tender beef.

Ground Beef Stroganoff

You can make a Stroganoff with ground beef by substituting 1 ½ to 2 pounds of ground beef for the stewing beef. Brown the ground beef and proceed with the recipe as written.

Ingredients

To make this easy Slow Cooker Beef Stroganoff recipe, you will need:

Beef: inexpensive cuts of stewing beef like chuck roast or bottom round are economical and become meltingly tender.

Mushrooms: I’ve used Baby Bellas here, but just about any variety of mushrooms can be used.

Sauce Ingredients: Butter, onion, beef broth, garlic, mustard, Worcestershire, cornstarch, and sour cream (or Greek yogurt) for a rich, velvety smooth sauce.

Egg Noodles: Egg noodles are traditional for serving, but mashed potatoes, rice, quinoa, polenta, cauliflower mash, zoodles, or any other kind of pasta are also ideas.

Garnishes: I’ve used fresh parsley here. Fresh dill is also delicious.

Browning the beef adds tons of flavor

Browning the beef adds tons of flavor to the dish. While you’re at it, sauté the onions for a minute or two as well to soften them up and deepen their flavor.

If you’re really in a hurry, you can skip the browning step and just combine everything in the crock pot.

How to make Slow Cooker Beef Stroganoff

Sear the beef by on all sides in a pan over high heat. Brown it in batches so you don’t over crowd the pan. Transfer the beef to the slow cooker.

Sauté the onions for a few minutes until they begin to soften and add to the slow cooker.

Add the beef broth, mustard, garlic powder, Dijon, Worcestershire, mushrooms, salt, and pepper. Give it a stir, cover, and cook until the beef is tender, about 8 hours on low or 5 hours on high.

Make a cornstarch slurry with beef broth and cornstarch. Stir it into the beef and let cook another 10 minutes until the sauce is thickened.

Stir in the room temperature sour cream. I use a full fat sour cream and have no problems with the sauce curdling. If you use a lower fat sour cream or Greek yogurt, (or just want to be extra careful) temper it first by stirring some of the hot sauce into the sour cream or yogurt, then stirring the sour cream or yogurt into the slow cooker.

I’ve stirred in hot buttered noodles right into the sauce here. You can also serve them separately, spooning the meat and sauce over the noodles or side dish of your choice.

How long to cook in the slow cooker

Cook on low: cook for 8 hours until the meat is tender.
Cook on high: cook for 5 hours until the meat is tender.

Can it be made on the stove?

If you don’t have a slow cooker, this Stroganoff can be made on the stove top. Keep it simmering on low so the meat gets tender without drying out. Cook until the meat is tender.

Healthy Beef Stroganoff

To make a lighter Stroganoff, you can substitute Greek yogurt for the sour cream. It makes a creamy sauce that is lower in fat and higher in protein.

Serving ideas

I’ve served this Stroganoff with home-style egg noodles but it’s also great served over:

Mashed potatoes
Rice
Quinoa
Polenta
Cauliflower mash
Zoodles

Recipe

Slow Cooker Beef Stroganoff

Kelly

Melt-in-your-mouth tender chunks of beef slowly simmered in a creamy mushroom sauce. As easy as it is delicious!

5 from 8 votes

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Prep Time 20

Cook Time 8

Total Time 8 20

Course Main Course

Cuisine American, Russian

Servings servings

Calories 637 kcal

Ingredients

1 tablespoon oil more if needed
2 lbs chuck roast or stewing beef cut into 1 ½ inch cubes 908g
1 onion diced
2 ¼ cups beef broth, divided 511g
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 pound mushrooms, sliced 454g
1 cup sour cream 208g
3 tablespoons cornstarch
12 oz egg noodles, cooked and tossed with 1 tablespoon butter 340g
Optional garnish: chopped fresh parsley or dill

Instructions

Heat oil in a skillet or cast iron pan. Sear beef in small batches until browned on all sides. Add to slow cooker.
Sauté onion in pan, adding more oil if necessary until golden and soft. Add to slow cooker.
Add 2 cups beef broth, Dijon, garlic powder, Worcestershire, and mushrooms to slow cooker.
Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.
Combine remaining ¼ cup broth with cornstarch and stir until smooth. Stir into slow cooker. Cover and cook and additional 10 minutes or until thickened.
Stir in sour cream.
Serve over egg noodles.

Notes

Browning the beef adds tons of flavor to the dish. If you’re really in a hurry, you can skip the browning step and just combine everything in the crock pot.
I use a full fat sour cream and have no problems with the sauce curdling. If you use a lower fat sour cream or Greek yogurt, (or just want to be extra careful) temper it first by stirring some of the hot sauce into the sour cream or yogurt, then stirring the sour cream or yogurt into the slow cooker.

Nutrition

Calories: 637kcalCarbohydrates: 51gProtein: 42gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 175mgSodium: 551mgPotassium: 1037mgFiber: 3gSugar: 5gVitamin A: 298IUVitamin C: 4mgCalcium: 101mgIron: 5mg

Keyword beef stroganoff, slow cooker stroganoff

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ectly tender and juicy, The New York Times calls this Mississippi Pot Roast “The Roast that Owns the Internet.” — Crock Pot Mississippi Pot Roast

Chicken Bacon Mushroom Pasta (VIDEO)

February 26, 2020 by Kelly 57 Comments

Chicken Bacon Mushroom Pasta in a creamy, garlicky parmesan sauce. A quick and easy pasta dish that the whole family will love. Ready in under 30 minutes.

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The BEST Chicken Pasta recipe

Tender chunks of chicken, Baby Bella mushrooms, and crispy bacon tossed with pasta in the most incredible creamy garlic parmesan sauce. So full of flavor! My family goes bonkers over this pasta dish!

So quick and easy!

Quick and easy pasta dishes are a life saver for busy weeknights. Restaurant quality in under 30 minutes? I’m in!

Ingredients in Chicken Bacon Mushroom Pasta

Chicken – juicy strips of tender chicken make this a one dish meal. Substitute with another protein or leave it out for a vegetarian meal.
Bacon – adds a wonderful smoky, salty flavor. Use veggie bacon for a vegetarian version.
Mushrooms – add a wonderful earthy flavor. I’ve used Baby Bellas here but use any kind you like.
Pasta – I’ve used penne here but any shape will do.
Cream – for the creamiest sauce with a silken texture. You can substitute half and half for a lighter sauce.
Garlic – for the yumzzz.
Parmesan – adds a wonderful umami dimension to the sauce.
Bouillon cube – my favorite brand is Maggi. It adds a flavor boost to the dish. You can substitute chicken broth if desired.

How to make Chicken Bacon Mushroom Pasta

This recipe calls for bacon that is cooked until crisp and crumbled chopped. I bake mine in a 350° F oven until crispy.
For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
When oil is hot, put chicken in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.

Add remaining tablespoon oil to pan. Add onions and cook until softened.
Add mushrooms and cook until golden brown.
Add the garlic, stir, and cook for about 1 minute.
Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan.
Add cream and Italian seasoning. Bring to a simmer. Let simmer 2-3 minutes then turn off heat.
Add parmesan slowly, whisking constantly until melted.
Salt and pepper to taste.
Add chopped bacon and parsley to sauce, then toss with pasta and chicken.

Can creamy pasta be made in advance?

Pasta in a creamy sauce will absorb some of the sauce as it sits, making the sauce thicker. For best results, cook the hot buttered pasta and the sauce but keep them separate until ready to serve.

Wrapping the pot of pasta in a blanket will keep it warm for hours. The sauce can be reheated gently without boiling on the stove. Toss the two together just before serving.

Recipe

Chicken Bacon Mushroom Pasta

Kelly

Chicken Bacon Mushroom Pasta in a creamy, garlicky parmesan sauce. A quick and easy pasta dish that the whole family will love!

5 from 16 votes

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine American

Servings servings

Calories 897 kcal

Ingredients

1 lb penne 500g or other pasta (cooked until al dente and tossed with 2 tablespoons butter)
12 oz bacon, cooked until crisp and crumbled or chopped 340g
2 tablespoons olive or canola oil
1 lb chicken breasts or boneless, skinless thighs 454g
1 medium onion chopped
1 lb sliced mushrooms 454g
5 cloves garlic minced fine
1 chicken bouillon cube *see note
1 cup water 227g
1 ¼ cups heavy cream 283g
¾ cup grated parmesan cheese 85g
1 teaspoon dried Italian seasoning or a mix of thyme and oregano
¼ cup fresh parsley chopped
Salt and pepper to taste

Instructions

For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
When oil is hot, put chicken in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.
Add remaining tablespoon oil to pan. Add onions and cook until softened.
Add mushrooms and cook until golden brown.
Add the garlic, stir, and cook for about 1 minute.
Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan.
Add cream and Italian seasoning. Bring to a simmer. Let simmer 2-3 minutes then turn off heat.
Add parmesan slowly, whisking constantly until melted.
Salt and pepper to taste.
Add chopped bacon and parsley to sauce, then toss with pasta and chicken.
Serve.

Notes

My favorite brand of bouillon cube is Maggi. You can also use broth instead of bouillon and water.

Nutrition

Calories: 897kcalCarbohydrates: 66gProtein: 41gFat: 52gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 153mgSodium: 867mgPotassium: 928mgFiber: 4gSugar: 6gVitamin A: 1098IUVitamin C: 8mgCalcium: 188mgIron: 2mg

Keyword chicken bacon pasta, creamy mushroom pasta

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This Creamy Lemon Artichoke Pasta with Chicken, red peppers, and parsley has a bright, delicate lemon flavor in a creamy, garlicky parmesan sauce. An easy and flavorful one dish meal. Restaurant quality in under 30 minutes. #pasta #artichoke #quick #easy #chicken #dinner #creamy #redpepper #lemon #under30minutes #datenight — Lemon Artichoke Pasta with Chicken

Creamy Spinach Artichoke Pasta - hot buttered pasta tossed with spinach and artichokes in a creamy, garlicky, parmesan sauce. Simple, yet elegant. Perfect for date night or a quick weeknight dinner. Ready in under 30 minutes. #pasta #dinner #easy #recipe #artichoke #spinach #under30minutes #quick #weeknight — Spinach Artichoke Pasta

Pasta tossed with sun-dried tomatoes and sautéed mushrooms in a creamy, cheesy sauce fragrant with garlic and basil, this Sun-Dried Tomato and Mushroom Pasta is sure to become a family favorite. Quick and easy to make, it's perfect for a weeknight dinner. — Sun-Dried Tomato and Mushroom Pasta

Nutella Stuffed Chocolate Chip Skillet Cookie – Pizookie! (Video)

February 12, 2020 by Kelly 45 Comments

Your family will love this Nutella-Stuffed, Deep Dish, Chocolate Chip Skillet Cookie! A crispy, chewy, buttery chocolate chip cookie on the outside and an irresistible, ooey-gooey Nutella-stuffed center. Serve warm from the oven with vanilla ice cream for the ultimate dessert!

Nutella-Stuffed, Deep Dish, Chocolate Chip Skillet Cookie - A crispy, chewy, buttery chocolate chip cookie on the outside and an irresistible, ooey-gooey Nutella-stuffed center, baked in a cast iron pan. Serve warm from the oven with vanilla ice cream for the ultimate dessert! #skilletcookie #castiron #easy #chocolatechip #withpremadedough #videos #recipe #gooey #stuffed #nutella #giant #best #sundae #homemade #deepdish #12inch #10inch #individual

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Thick and chewy edges with a warm, soft, and gooey inside. My favorite chocolate chip cookie dough in an easy to make skillet cookie with a surprise filling of sweet, melted Nutella.

Why is it called a Pizookie?

Pizza + Cookie = Pizookie! A Pizookie is a deep dish skillet cookie shaped like a pizza. It’s the ultimate cast iron skillet chocolate chip cookie recipe.

This Nutella Stuffed Chocolate Chip Skillet Cookie is so quick and easy to make. No chilling dough, no rolling out individual cookies. If you want to make it even easier, try it with store bought pre-made cookie dough.

Ingredients

Chocolate chip cookie dough – I’ve used my favorite chocolate chip cookie dough recipe that makes the most amazing thick and chewy cookies with crispy edges and a soft interior.
Chocolate chips – Semisweet or bittersweet chocolate chips or chunks. Things can get pretty sweet in there with the Nutella, so to prevent the cookie from being cloyingly sweet, I use bittersweet chocolate. (Here I’ve used Ghiradelli 60% cacao bittersweet chocolate chips.)
Nutella –I use ½ cup of Nutella for a 10 inch pan and ¾ cup of Nutella for a 12 inch pan.

What kind of pan to use

I love using a cast iron skillet to make a skillet cookie. It bakes evenly and doesn’t stick.

I used a 10 inch skillet (a Field #8) in the photos here and a 12 inch skillet (Lodge) in the video. The 12 inch pan makes a larger, thinner cookie. (I add a little extra Nutella when using the 12 inch pan.)

If you don’t have a cast iron pan, you can use a 9 or 10 inch cake or springform pan in place of the 10 inch skillet. A 9 by 13 baking pan can be substituted for the 12 inch skillet.

How to make

Using a hand mixer, stand mixer, or by hand, combine the butter and sugars and mix until light and fluffy, about 2 minutes. Add the eggs and mix until fully combined. Add the dry ingredients and mix until just incorporated. Stir in the chocolate chips.

Press half the dough into the skillet

I like to make a bit of a rim by pressing the dough about a quarter of an inch up the sides of the pan.

Spread on the Nutella

The Nutella is easier to spread if you warm it up in the microwave. Leave about a half inch to an inch border around the edges free of the Nutella.

I press small pieces of dough flat in between my hands, then fit them top of the Nutella and smooth them together. Spray your hands with baking spray so the dough doesn’t stick to them.

Sprinkle with chocolate chips and bake

Reserve about a third of the chocolate chips for sprinkling on top.

Bake in a 350 degree oven until the top is set and the edges are golden brown, about 20-30 minutes, depending on the size of the pan. I like mine on the underdone side, so I bake it less.

A 12 inch skillet will bake faster than a 10 inch skillet.

Serve warm from the oven with vanilla ice cream, or let it cool and slice it like a pie.

In a hurry? You can make a chocolate chip cookie skillet with pre-made, store bought dough. Simply switch out the homemade dough with a large size store bought dough.

Individual Skillet Cookies

Divide the ingredients - restaurant style - among smaller cast iron skillets. Top with ice cream for the cutest individual cookie sundaes.

This Chocolate Chip Skillet is super easy to make in advance. Assemble the skillet cookie in the pan then stick it in the fridge for up to 3 days. Pop it right into the oven when you’re ready to bake it. The perfect, easy make ahead dessert that’s warm and gooey from the oven just when you want it!

Recipe

Nutella Stuffed Skillet Cookie

Kelly

Your family will love this Nutella-Stuffed, Deep Dish, Chocolate Chip Skillet Cookie! A crispy, chewy, buttery chocolate chip cookie on the outside and an irresistible, ooey-gooey Nutella-stuffed center, baked in a cast iron pan. Serve warm from the oven with vanilla ice cream for the ultimate dessert!

5 from 14 votes

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Prep Time 10

Cook Time 25

Total Time 35

Course Dessert

Cuisine American

Servings servings

Calories 479 kcal

Ingredients

1 cup unsalted butter ( softened) 2 sticks, 227g
¾ cup granulated sugar 149g
¾ cup packed brown sugar 149g
1 teaspoon vanilla
2 large eggs
2 cups + 2 tablespoons unbleached all-purpose flour 287g ( (dip and sweep method))
1 teaspoon baking soda
1 tablespoon cornstarch
1 teaspoon salt
1 cup semi-sweet or bittersweet chocolate chips, chunks, or hand-chopped chocolate (*see note), divided 6oz, 170g
½ cup Nutella (*see note) 156g

Instructions

Make the chocolate chip cookie dough:

Using a hand mixer, stand mixer, or by hand, combine the butter and sugars and mix until light and fluffy, about 2 minutes.
Add the eggs and mix until fully combined.
Add the dry ingredients and mix until just incorporated.
Stir in ⅔ of the chocolate chips, reserving ⅓ for sprinkling on top.

Assemble the cookie:

Press half the dough into the skillet. I like to make a bit of a rim by pressing the dough about a quarter of an inch up the sides of the pan.
Spread on the Nutella. The Nutella is easier to spread if you warm it up in the microwave. Leave about a half inch to an inch border around the edges free of the Nutella.
Top with second half of cookie dough. I press small pieces of dough flat in between my hands, then fit them top of the Nutella and smooth them together. Spray your hands with baking spray so the dough doesn’t stick to them.
Sprinkle with chocolate chips.
Bake in a 350 degree oven until the top is set and the edges are golden brown, about 20-30 minutes, depending on the size of the pan. I like mine on the underdone side, so I bake it less.
A 12 inch skillet will bake faster than a 10 inch skillet.

Notes

I used Ghiradelli 60% cacao bittersweet chocolate chips to cut down on the sweetness.
I use ½ cup (156g) Nutella for a 10 inch skillet and a few extra tablespoons – up to ¾ cup Nutella (233g) -for a 12 inch skillet

Nutrition

Calories: 479kcalCarbohydrates: 58gProtein: 5gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 310mgPotassium: 191mgFiber: 2gSugar: 38gVitamin A: 526IUCalcium: 47mgIron: 3mg

Keyword chocolate chip, cookie skillet, skillet cookie

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Jalapeno Popper Dip (Video)

January 28, 2020 by Kelly 40 Comments

This creamy, cheesy Jalapeno Popper Dip is quick, easy, and totally addictive. My favorite party appetizer!

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The BEST Jalapeno Popper Dip

This Bacon Jalapeno Popper Dip is so ooey gooey cheesy with four kinds of cheese: cream cheese, cheddar, mozzarella, and parmesan. With a mildly spicy kick from jalapenos and a smoky, salty bite from lots of crumbled bacon, it’s topped with buttered panko and baked until it’s bubbly and golden, crispy brown.

The perfect party appetizer

Everyone raves over this Jalapeno Popper Dip! It’s sooo good! I’m always asked to bring it to gatherings and the recipe has been requested countless times.

Served with an assortment of sliced baguette, chips, and veggies, it’s the perfect no-fuss party dish that everyone can just help themselves to. This is definitely the dish you’ll find me hovering over!

So quick and easy

Do you love Jalapeno Poppers, but don’t want to go through the trouble of cleaning and stuffing the jalapenos? This Jalapeno Popper Dip has all the delicious flavor of Jalapeno Poppers without the trouble!

I don’t know what I love more, the cheesy deliciousness of this dish, or how quick and easy it is to make. Just mix the ingredients together, top it with panko, and pop it in the oven. It can also be made in advance and baked right when you need it.

Also try my Jalapeno Popper Wonton Cups!

Ingredients

Cream cheese - softened. I leave mine out on the counter for a few hours. To speed up the process, cut them into cubes and let them soften for about an hour. Or unwrap and microwave in 5 second bursts, rotating after each 5 seconds. Be careful not to let it melt!

Sour cream, Mayonnaise - You can use all sour cream, all mayo, or all Greek yogurt in this dip. You can also use a combination. I used half mayo and half sour cream.

Cheeses: Sharp cheddar, Mozzarella, Parmesan – I like to shred my own cheese. Pre-shredded cheese contains cornstarch to keep the shreds separate which can interfere with melting.

Diced jalapeno peppers – fresh or canned

Bacon – cooked and chopped or crumbled

Garlic powder

Panko breadcrumbs

Melted butter

Fresh or canned jalapenos?

You can use canned or fresh jalapenos for this Jalapeno Popper Dip.

Canned jalapenos are the easiest option, and they’re nice and soft so there won’t be any crunchy bits in the dip. Plus they have a nice tang which adds a nice flavor to the dip.

You can also use fresh jalapenos. If you don’t want any crunchy bits in the dip I would recommend roasting or sautéing them first. If you like the crunchy bits, leave them raw. They may be hotter than the canned jalapenos.

An easy way to mimic canned jalapenos: Simmer the chopped jalapenos in half water, half vinegar for about 5 minutes. Let them cool slightly then drain before using. They will become soft and more of an olive green color. (This is the method I use.)

No Mayo Dip

To make Jalapeno Poppers with no mayonnaise, simply swap out the mayonnaise for more sour cream or Greek yogurt.

Vegetarian Dip

It’s easy to make this Jalapeno Popper Dip vegetarian. Simply omit the bacon or use chopped veggie bacon.

Healthier, Lightened-up Jalapeno Popper Dip

A few tips to lighten up Jalapeno Popper Dip to make it healthier:

Use light cream cheese, sour cream, and mayo
Substitute Greek yogurt for the sour cream and mayo
Use low fat cheddar
Substitute veggie bacon for the bacon
Combine the panko with olive oil instead of butter

How to make

Mix the cream cheese, sour cream, mayo, cheddar, mozzarella, parmesan, chopped bacon, chopped jalapenos, garlic powder, and salt and stir until combined.
Spread into a 2 quart baking dish. (Mine was an 8 by 12 inch oval)
Combine the panko with melted butter and sprinkle on top.
Bake at 350° F until bubbly and the top is golden brown.

How to make in the slow cooker

Combine all of the ingredients for the dip in the slow cooker and stir together.
Sprinkle the extra cheeses for topping on top.
Cook in the slow cooker on low for 2-3 hours, until everything is melted and creamy.
Sauté the panko in butter in a pan until golden brown. Sprinkle on top of the dip before serving.

How to make in advance

Jalapeno Popper Dip can be made ahead of time. Prepare the dip and spread into a baking dish. Cover with plastic wrap and refrigerate for up to 3 days. When you’re ready to bake, combine the butter and panko then sprinkle on top. Bake as directed.

How to store

Store in the refrigerator for 3-4 days, tightly sealed with plastic wrap.

To freeze: let cool completely, then wrap tightly. This will keep in the freezer for 2-3 months.

What to dip into

Slices of baguette
Bread
Crostini (slices of baguette that have been toasted)
Tortilla chips
Crackers
Bagel chips
Pita crisps
Veggies sticks – carrot, celery, cucumber

What to serve with

Jalapeno Popper Dip makes the perfect addition to your party appetizer or game day spread. For more appetizer ideas check out my

Recipe

Jalapeno Popper Dip

Kelly

This creamy, cheesy Jalapeno Popper Dip is quick, easy, and totally addictive. My favorite party appetizer!

5 from 12 votes

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Prep Time 15

Cook Time 20

Total Time 35

Course Appetizer

Cuisine American

Servings servings

Calories 597 kcal

Ingredients

For the dip:

16 oz cream cheese, softened 454g
½ cup mayonnaise 113g
½ cup sour cream 113g
1 cup shredded sharp cheddar cheese 113g
1 cup shredded mozzarella cheese 113g
½ cup freshly grated Parmesan cheese 50g
4 oz diced jalapeno peppers, drained 113g (or fresh jalapenos)
4 oz chopped green chilies, drained 113g (or fresh peppers)
12 oz bacon, cooked and chopped (10-12 slices) (reserve some for garnish if desired) 340g
1 teaspoon garlic powder
½ teaspoon salt or to taste

For topping:

4 tablespoons melted butter 57g
1 cup panko breadcrumbs 60g
⅓ cup shredded sharp cheddar cheese 37g
⅓ cup shredded mozzarella cheese 37g

Optional garnish

freshly chopped parsley, chopped bacon, and jalapeno slices

For dipping

sliced baguette, crostini, bread, crackers, tortilla chips, or veggie sticks

Instructions

Mix the cream cheese, sour cream, mayo, cheddar, mozzarella, parmesan, chopped bacon, chopped jalapenos, garlic powder, and salt and stir until combined. (Reserve some of the chopped bacon for garnish if desired.)
Spread into a 2 quart baking dish. (Mine was an 8 by 12 inch oval.)
Combine the panko with melted butter and sprinkle on top.
Bake at 350° F until bubbly and the top is golden brown, about 20 minutes.
Garnish with chopped parsley, chopped bacon, and jalapeno slices, if desired.
Serve with sliced baguette, crostini, bread, crackers, tortilla chips, or veggie sticks.

Notes

You can use all sour cream, mayo, or Greek yogurt in this dip. You can also use a combination. I used half mayo and half sour cream.

Nutrition

Calories: 597kcalCarbohydrates: 11gProtein: 17gFat: 55gSaturated Fat: 25gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 123mgSodium: 964mgPotassium: 234mgFiber: 1gSugar: 3gVitamin A: 1272IUVitamin C: 17mgCalcium: 302mgIron: 1mg

Keyword jalapeno popper dip

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Jalapeno Poppers are a game day favorite! Fresh jalapenos filled with a creamy cheese and bacon filling, topped with crispy panko, and baked to golden-brown crispy perfection. #jalapeno popper #recipe #easy #baked #bacon #video #cheddar #cream cheese #vegetarian #best #stuffed #oven #healthy #appetizers #party #game day — Jalapeno Poppers

Melty cheese, strips of juicy steak, and sautéed peppers and onions, toasted on top of crusty French bread, this Cheesy Philly Cheesesteak Bread is a cross between a Philly Cheesesteak and a French bread pizza. Perfect for gameday, appetizer, snacking, or an easy dinner. Quick, easy, delicious. #phillycheesesteak #philly #cheesesteak #steak #pizza #frenchbread #cheese — Cheesy Philly Cheesesteak Bread

These easy Baked Chicken Wings are amazingly crispy and crunchy. With a surprise ingredient that you probably have on hand and a simple technique, you can have Super Crispy Baked Chicken Wings with minimal effort. #wings #chickenwings #bakedwings #bakedchickenwings #recipe #easyrecipe #appetizers #appetizerrecipes #appetizerseasy #appetizersforparty #gamedayrecipes #gamedayfood — Super Crispy Baked Chicken Wings

Delightfully sticky and perfectly crisp, these Baked Honey Sriracha Chicken wings are spicy, sweet, and oh so delicious! Honey and sriracha are the ultimate combination of sweet and spicy. Lime adds a bit of tang, garlic and soy sauce that umami yum. And then there’s butter….These wings have ALL THE FLAVOR. Plus, my secret to giving baked wings maximum crispness. — Baked Honey Sriracha Chicken Wings

Easy, Baked, Bacon Jalapeno Poppers Recipe (Video)

January 18, 2020 by Kelly 42 Comments

Jalapeno Poppers are a game day favorite! Fresh jalapenos are filled with a creamy cheese and bacon filling, topped with crispy panko, and baked to golden-brown crispy perfection.

The BEST Jalapeno Poppers

These Jalapeno Poppers with cream cheese and bacon are the best party appetizer ever!

Creamy, crunchy, cheesy, spicy, smoky, and salty in every bite!
A tender jalapeno pepper baked to perfection – never hard and crunchy
The most incredible creamy cheese filling with cream cheese and sharp cheddar, flavored with garlic and chives
A super crispy and crunchy, buttered panko topping
And BACON – enough said.

They are truly better than the ones I’ve had in restaurants. Plus they’re lighter because they’re baked and not fried.

There’s no need to wait for game day to enjoy these Easy, Baked Jalapeno Poppers. My family loves them any day. And you’ll catch me eating the leftovers for breakfast! (If I’m lucky enough to find any left!)

Easy, Baked Jalapeno Poppers Recipe

I love Jalapeno Poppers but I’m not a big fan of frying. I don’t like the mess or the smell, and I definitely don’t like hovering over a pan of hot boiling oil while everyone else is watching the game.

This Easy, Baked Jalapeno Poppers Recipe gives the best of both worlds – melty gooey cheese with a golden brown, super crispy panko topping and no frying. It’s super easy! And I love them even more than the deep fried ones!

Added bonus: they’re so easy to make in advance! Just pop them in the oven when you’re ready!

How to cut a jalapeno

I always wear gloves when handling this many jalapeno peppers. You many unexpectedly come across a particularly hot jalapeno, and when jalapeno oils get in the skin they can cause burns – the dreaded jalapeno hands. And whatever you do – don’t rub your eyes!

Wear gloves.
Set the jalapeno on the counter and see which side it naturally rests on. That will be the bottom. (This helps the Jalapeno Poppers sit upright instead of tilting over and spilling out the cheesy filling.)
Slice the pepper in half lengthwise.
Scrape the seeds and interior membranes out with a spoon and discard.

Ingredients

Jalapenos: Jalapenos are sliced in half and stuffed with a cheesy filling. Jalapenos can range from mild to moderate (2500-5000 Scoville units).

To tame the heat a bit, you can blanch them in boiling water for about a minute then plunge into ice water. This will take away some of the heat, while leaving them bright green. The longer you blanch them, the softer they will get. If they’re too soft, the cheese filling may ooze out and they’ll be harder to pick up and eat.

For a completely mild popper, use baby bell peppers.

Cheese: Cream cheese and sharp cheddar make an incredibly flavored, creamy, bubbly cheese filling.

Bacon: Bacon, cheese, and jalapenos were made for each other. Bacon adds a wonderful smoky, salty flavor to the filling.

Buttered Panko: Super crispy, golden brown panko adds the perfect crunch to these poppers. You’ll never miss the frying.

I sauté my panko in butter before topping the poppers. That way they’re guaranteed to be perfectly crispy and golden brown. I hate waiting for the panko to brown while all the cheese filling oozes out.

Aromatics: I flavor my cheese filling with garlic and chives. If you don’t have chives, use the green ends of green onions.

How to make

Cut the peppers and scrape out the seeds and membranes.
Mix the cheese filling and stuff the halved peppers.
Brown the panko in butter then sprinkle on top of the stuffed pepper halves.
Bake until cheese is melted and bubbly.

Topping variations

For a fun flavor variation, instead of buttered panko, try topping your poppers with crushed:

Tortilla chips
Doritos
Sun Chips
Barbecue flavored potato chips

Restaurant style Recipe

At a restaurant, these bacon cream cheese Jalapeno Poppers are breaded and fried. I love these stuffed Jalapeno Poppers with the panko sprinkled on top, but if you want the maximum crunch of a fully coated popper, here’s how to do it:

Roll the cheese stuffed jalapeno in flour.
Next, dip it in milk.
Then, roll it in panko until it is fully coated on all sides.
Place on baking sheet and spray with olive oil spray or drizzle with melted butter. (The spray will result in more even browning.)
Bake until golden brown and the cheese is bubbly.

Vegetarian Version

It’s easy to make these Jalapeno Poppers vegetarian. Simply omit the bacon or use chopped veggie bacon.

If you omit the bacon, try topping them with crushed barbecue flavored chips to replace the smoky, salty flavor of the bacon.

Healthy Jalapeno Poppers

Baking Jalapeno Poppers is so much healthier than fried. To make them even healthier:

Use light cream cheese
Use low fat cheddar
Substitute veggie bacon for the bacon
Sauté the panko in olive oil instead of butter
Instead of sautéing the panko, spray it with cooking spray or olive oil after it is sprinkled on the stuffed jalapeno

How to make – step by step tutorial

Cut the jalapenos:

Wear gloves.
Set the jalapeno on the counter and see which side it naturally rests on. That will be the bottom. (This helps the Jalapeno Poppers sit upright instead of tilting over and spilling out the cheesy filling.)
Slice the pepper in half lengthwise, keeping the stem intact on one side.
Scrape the seeds and interior membranes out with a spoon and discard.

Make the creamy cheese filling:

Mix the softened cream cheese, sharp cheddar, crumbled bacon, garlic powder, chives, and salt together in a bowl.
Using softened cream cheese makes it much easier to combine.

Stuff the halved jalapeno peppers

Using a spoon, fill the jalapeno pepper halves with the cheese filling and set on a parchment lined baking sheet.

Make the panko topping

Sauté panko in butter until the panko is light golden brown (It will brown slightly more in the oven.)
Sprinkle the panko on the tops of the cheese stuffed jalapenos.

How to bake

Bake the jalapeno poppers in the middle of a 400° F oven until the cheese is melted and bubbly, about 20 minutes.

The panko will brown slightly more. If it starts to brown too quickly, tent a piece of foil on top of them.

How long to bake

Because the panko is already golden brown, you only need to bake the Jalapeno Poppers until the cheese is melted and bubbly, about 20 minutes.

This prevents the jalapeno from burning on the bottom or from becoming too soft. When they’re too soft, they’re a little harder to pick up and eat.

How to make in advance

These easy baked Jalapeno Poppers can easily be made a couple of days ahead of time or even made in advance and frozen.

Stuff the peppers, arrange them on the baking sheet, top them with panko, and hold in the refrigerator a few hours until you’re ready to bake.
Stuff the peppers and put them in an airtight container in the refrigerator for a day or two. Keep the cooled, buttered panko at room temperature. When you’re ready to bake them, put them on a baking sheet and sprinkle with buttered panko and bake.
Freeze the Jalapeno Poppers and cook right from frozen. It may take a few minutes longer to bake.

How to store and reheat

To store: Place cooked and cooled jalapeno poppers in an airtight storage container in the refrigerator for up to 3 days.

To Reheat: Reheat jalapeno poppers on a baking sheet in the oven at 325° F until heated through. You can also reheat them in the microwave.

How to freeze

Jalapeno Poppers can be made in advance and frozen. They can be baked straight from the freezer.

Stuff the peppers and sprinkle on the panko.
Freeze in a single layer until frozen.
Transfer to an airtight container.
Bake straight from the freezer. It may take a few minutes longer to bake.

How to make in the air fryer

Place the stuffed and topped jalapeños in the basket of an air fryer
Cook at 370° F until the tops are golden brown, the cheese is melted and bubbly, and the jalapeños are tender, about 10 minutes.

What’s the best dip/sauce to serve with

Dip Jalapeno Poppers in ranch or blue cheese dressing. The cool, creaminess is perfect for taming the heat.

What to serve with

Jalapeno Poppers are the perfect game day snack. Serve as part of your appetizer and game day spread.

Optional tip for a pretty presentation:

Cutting the top third off of the jalapenos instead of cutting them in halves makes a prettier presentation. It holds the filling in better and there’s less chance that the filling will ooze out.

Just fill the larger side and save the tops for another use. You will need extra jalapenos. (Note: I have used halved jalapenos here.)

Shop the recipe:

Baking pans: a good light-colored baking pan allows the poppers to cook properly without burning on the bottom.

Parchment paper: for no pan to wash – yay! It’s nonstick so your poppers come off perfectly. It also helps the poppers not burn on the bottom.

Recipe

Easy, Baked Jalapeno Poppers

Kelly

Jalapeno Poppers are a game day favorite! Fresh jalapenos filled with a creamy cheese and bacon filling, topped with crispy panko, and baked to golden-brown crispy perfection.

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Course Appetizer

Cuisine American

Servings poppers

Calories 77 kcal

Ingredients

16 jalapeno peppers
8 oz cream cheese, softened 227g
5 oz sharp cheddar, shredded 142g
6 oz bacon, cooked until crisp and crumbled ((use veggie bacon for vegetarian)) 170g
3 tablespoons chives finely chopped
1 teaspoon garlic powder
Salt and pepper to taste
½ cup Panko bread crumbs 45g
2 tablespoons butter, melted 28g

Instructions

Preheat the oven to 400° F with the rack in the middle.
Slice the jalapenos in half lengthwise, keeping the stem intact. Scrape out the inner membranes and seeds. Wear gloves!
In a bowl, combine cream cheese, cheddar, crumbled bacon, chives, garlic powder, salt, and pepper.
Spoon the cheese mixture into the jalapeno halves. Place on a baking pan.
Melt the butter in a pan over medium heat. Add the panko bread crumbs and sauté until golden. (It will brown slightly more in the oven.)
Sprinkle the panko over the cheese filled jalapenos.
Bake until golden brown and the cheese is bubbly and melted, about 20 minutes.

Notes

Baking Jalapeno Poppers is so much healthier than fried. To make them even healthier:

Use light cream cheese
Use low fat cheddar
Substitute veggie bacon for the bacon
Sauté the panko in olive oil instead of butter
Instead of sautéing the panko, spray it with cooking spray or olive oil after it is sprinkled on the stuffed jalapeno

Nutrition

Calories: 77kcalCarbohydrates: 2gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 17mgSodium: 99mgPotassium: 45mgFiber: 0.3gSugar: 1gVitamin A: 251IUVitamin C: 8mgCalcium: 42mgIron: 0.1mg

Keyword baked jalapeno poppers, jalapeno poppers

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Peanut Butter Blossoms

December 23, 2019 by Kelly 49 Comments

Peanut Butter Blossoms – soft and chewy peanut butter cookies topped with a chocolate kiss. Their sweet and salty combination is irresistible!

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These Peanut Butter Blossoms are a family favorite, especially with the kids! Who could resist the sweet and salty combination of a soft peanut butter cookie topped with a chocolate kiss?

The kids love helping out when making these cookies. There’s just something so much fun about smooshing a Hershey’s chocolate kiss into the middle of a soft, hot cookie!

Ingredients in Hershey Kiss Cookies

Peanut Butter – the main flavoring ingredient. I use a commercial creamy peanut butter like Jif or Skippy instead of a natural peanut butter.
Butter – makes the cookies buttery and tender. Soften the butter to a cool room temperature before mixing.
Brown sugar – for a caramely flavor and extra chew.
Granulated sugar – for sweetness and structure.
Egg – to bind the ingredients together
Flour – I use all-purpose flour. Be sure to either weigh your flour or use the spoon and level method of measuring.
Salt – a half teaspoon of salt gives the cookie a wonderful sweet and salty flavor.
Baking soda – for leavening.
Hershey’s Kisses – for topping the cookie. That’s what makes them so cute!

How to make Peanut Butter Blossoms from scratch

Using a hand mixer or stand mixer, combine the sugars, butter, and peanut butter and mix until fluffy, about 2 minutes.

Add the egg and vanilla and mix until combined. Then add the flour, baking soda, and salt and mix until just combined and there are no streaks of flour.

Cover the bowl with plastic wrap and chill for 30 minutes (or up to one day). I like my dough to be 55° F before baking. If you chill for longer than an hour, let the dough rest at room temperature until it becomes more workable, about 55° F.

Unwrap the chocolate kisses and set on a plate in the refrigerator.

How to bake

Using a small cookie scoop (1 ½ tablespoons), scoop dough (mine were 25 grams) and roll into balls about 1 inch in diameter.

Roll the dough balls in granulated sugar and place on cookie sheet, 2 inches apart.

Bake in a 375° oven until the cookies turn slightly golden and form cracks, about 7-9 minutes. As soon as they form cracks remove them from the oven.

While the cookies are still warm, press an unwrapped chocolate kiss into the middle of the cookie. This will cause more cracks to form.

Let cool on a cooling rack.

If you press the chocolate kiss onto the top of the cookie as soon as it comes out of the oven while the cookie is still hot, the bottom of the kiss will melt from the heat of the cookie. As it cools, the melted chocolate will harden and the kiss will be stuck to the cookie.

How to prevent the Hershey’s Kisses from melting after putting them on the cookies

My kitchen is always very warm (today it was 80° F inside). Chocolate melts at 86°F (30°C). Between a hot cookie and a too warm kitchen, you risk having the Hershey’s Kiss melt completely into a puddle.

To compensate for a very warm kitchen, wait a few minutes before pressing on the Hershey’s Kiss. I keep the Hershey’s Kisses unwrapped in the refrigerator until the last minute. I hold an ice cube in my hand for a minute or so before beginning if it’s very hot. Press the Kisses on and immediately put the tray into the freezer for a few minutes.

A balance has to be found between allowing the bottom of the Kiss to melt and preventing the top of the Kiss from melting.

Do I have to chill the dough?

Chilling the dough has several benefits:

A colder dough will spread less.
The flour will absorb the liquids and the dough will become more workable.

Only 30 minutes or so are needed for chilling. I like to get my dough to about 55° F. This creates a nice, puffy cookie. If I’m really in a hurry, I pop the dough into the freezer for about 10-15 minutes.

How to store

Peanut Butter Blossoms can be stored in an airtight container on the counter, or in the fridge if your kitchen is warm.

To stack Peanut Butter Blossoms without damaging the chocolate kisses, put a layer of cookies in the bottom of your container. The second layer of cookies should sit on top of the edges of the cookie beneath it, not touching the chocolate kiss. Continue stacking in this manner.

They can also be frozen for about 3 months.

How long will they stay fresh?

Peanut Butter Blossoms will stay fresh for about 5 days.

A tip for keeping them soft: stick a half a piece of white bread in the container with them. The cookies will absorb the moisture from the bread and remain soft. I only bother with this if they last more than 3 days.

I don’t like the bread to directly touch any of the cookies. The cookies that it touches can get a little too moist.

How to freeze

The cookies can be frozen after baking. Let set at room temperature to thaw before eating.

The dough balls can be frozen before baking. Either let set in the refrigerator overnight and bake the next day, or let set the dough balls at room temperature until they become 55° F. Roll the balls in sugar and bake as directed.

Shop the recipe:

Baking pans – a good light colored, metal baking sheet is essential to cookies baking properly.

Cookie scoop – the easiest way to make perfectly shaped and equally sized balls of cookie dough.

Parchment paper – less washing up, nonstick, plus I like the texture of the cookies baked on a metal pan that is lined with parchment.

MORE FAVORITE COOKIES TO LOVE:

Recipe

Peanut Butter Blossoms

Kelly

Peanut Butter Blossoms – soft and chewy peanut butter cookies topped with a chocolate kiss. Their sweet and salty combination is irresistible!

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 9

Total Time 49

Course Dessert

Cuisine American

Servings cookies

Calories 143 kcal

Ingredients

½ cup granulated sugar 99g
½ cup light brown sugar (packed) 107g
½ cup unsalted butter (softened) 113g
½ cup creamy peanut butter 128g
1 large egg at room temperature
1 teaspoon vanilla
1 ¾ cups all-purpose flour (spoon and level method) 210g
1 teaspoon baking soda
½ teaspoon salt

To finish the cookies:

granulated sugar for rolling
27 - 36 chocolate kisses unwrapped depending on the size of your dough balls

Instructions

Using a hand mixer or stand mixer, combine the sugars, butter, and peanut butter and mix until fluffy, about 2 minutes.
Scrape the bowl and add the egg and vanilla and mix until combined. Then add the flour, baking soda, and salt and mix until just combined and there are no streaks of flour.
Cover the bowl with plastic wrap and chill for 30 minutes (or up to one day).
Unwrap the chocolate kisses and set on a plate in the refrigerator.

To bake the cookies:

Preheat oven to 375° F with the rack in the middle of the oven. Line a light colored metal baking sheet with parchment.
Using a small cookie scoop (1 ½ tablespoons) scoop dough and roll into balls about 1 inch in diameter.
Roll the dough balls in granulated sugar and place on cookie sheet, 2 inches apart.
Bake in a 375° oven until the cookies turn slightly golden and form cracks, about 9 minutes. As soon as they form cracks remove them from the oven.
While the cookies are still warm, press an unwrapped chocolate kiss into the middle of the cookie. This will cause more cracks to form.
Let cool on a cooling rack.

Notes

Sometimes around Christmas they sell the kisses already unwrapped. Otherwise it's a perfect job for little helpers!

Nutrition

Serving: 1cookieCalories: 143kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 17mgSodium: 112mgPotassium: 45mgFiber: 1gSugar: 11gVitamin A: 115IUCalcium: 18mgIron: 1mg

Keyword peanut butter blossoms, peanut butter cookies

Tried this recipe?Let us know how it was!

FAQ – Frequently Asked Questions

What are peanut butter blossoms?

Peanut Butter Blossoms are a thick and chewy peanut butter cookie that has a crunchy, sparkly sugar coating and is topped with a Hershey’s Kiss after baking.

Who invented Peanut Butter Blossoms?

Ms. Freda Smith invented Peanut Butter Blossoms and entered them into the ninth annual Pillsbury Bakeoff where she won second place.

How to keep kisses from melting on Peanut Butter Blossoms?

Let the cookies cool for about 5 minutes before putting the kisses on.
Keep the kisses unwrapped and in the refrigerator until ready to use.
Put the cookies in the freezer immediately after putting the kisses on until the cookies have cooled.
See more information above.

My peanut butter blossoms are too hard. What did I do wrong?

Over baking the cookies will cause them to get hard. Pull them from the oven as soon as cracks form on the cookies

Why are my Peanut Butter Blossoms flat?

If the dough is too warm, it will spread too far making a flat cookie. I like my dough to be about 55°F before baking.

Why are my Peanut Butter Blossoms crumbly or dry?

Make sure that you have measured the ingredients correctly. Too much flour can make the cookies dry and crumbly. The most correct way to measure flour is by weight.

If you don’t have a scale, for this recipe I have used the spoon and level method. The spoon and level method assumes 4.25 ounces of flour per cup. Loosen up the flour in the top couple of inches of flour. Spoon out flour and put it into your measuring cup. Level off the top of the measuring cup with a straight edge (back of a knife).

I use a small cookie scoop that holds 1 ½ tablespoons (25 grams) of dough. This makes a dough ball that is a little over an inch in diameter and yields about 27 cookies for this recipe.

Using a 1 tablespoon scoop would create about 40 smaller cookies. Using a 1.2 tablespoon scoop would produce about 33 cookies.

Adjust the baking time as necessary.

Why do you put sugar on Peanut Butter Blossoms?

Sugar gives the cookies a sparkly coating and a nice crunch.

Why should you refrigerate Peanut Butter Blossoms dough?

Refrigerating the dough prevents it from spreading too far during baking. It also makes the dough more workable.

How big are peanut butter blossoms supposed to be?

They can be anywhere from 1 ½ inch to 2 inches depending on how much dough you use per ball. The cookies shown here are 2 inches in diameter.

How long does it take to make Peanut Butter Blossoms?

It takes about 10 minutes to mix up the dough, 30 minutes to chill, and about 9 minutes per tray of baking for a total of about 50 minutes.

How many calories in Peanut Butter Blossoms?

These Peanut Butter Blossoms have 129 calories each. If you make the cookies smaller, they will have less calories each.

How to keep peanut butter blossoms soft?

A half slice of bread in the tightly closed cookie container will help keep them soft.

What is better to use to make Peanut Butter Blossoms, butter or margarine?

I only use good quality butter in baking for its buttery flavor and to be sure the recipe comes out right. The ingredients in margarine may not behave the same during baking as butter.

How to make soft Peanut Butter Blossoms?

Not overbaking will produce a cookie that is soft and chewy on the inside. Measuring your flour correctly is also important.

What temperature do Peanut Butter Blossoms bake at?

Peanut Butter Blossoms bake at 375°F. This is hot enough so that the cookie doesn’t spread too much and so that the outside of the cookie sets while the inside stays soft and moist.

How well do Peanut Butter Blossoms freeze?

Peanut Butter Blossoms freeze very well. They can be frozen after baking. They can also be frozen as dough balls before baking. See instructions above on freezing.

How long to wait to transport Peanut Butter Blossoms?

Make sure the Peanut Butter Blossoms are completely cooled before packing for transporting. Putting them in the refrigerator or freezer will speed things along.

How to make kisses peanut butter blossoms look Christmasy?

Roll the dough balls into red or green colored sugar crystals for a festive look.

How to make Peanut Butter Blossoms without shortening?

The original recipe used shortening. This recipe has been adapted to use only butter, no shortening.

Enjoy, friends!

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Thick and Chewy Brown Butter Toffee Cookies

December 19, 2019 by Kelly 52 Comments

With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits.

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The Best Toffee Cookies Recipe

This Toffee Cookies recipe, also called Heath Cookies, Heath Bar Cookies, or English Toffee Cookies, bakes up into beautifully soft cookies with chewy centers and crispy caramelized edges – the best combination you can find in a cookie.

Filled with chocolate covered toffee bits, there’s caramel-y butterscotch-y goodness in every bite.

Super easy to make

The dough is super easy to work with – foolproof, one bowl, and no mixer required. I also give step by step instructions on how to brown butter perfectly.

What is toffee?

Toffee is made by caramelizing sugar with butter. When it cools it’s brittle and crunchy. It’s very similar to caramel, however caramel is usually made with cream instead of butter and is only heated to about 248° F degrees so that it stays chewy, while toffee is heated to about 300° F.

Toffee tastes very much like caramel, the main difference being the texture.

What are toffee bits?

Toffee bits are crunched up pieces of chocolate covered toffee. Bits O’ Brickle are similar, but they’re not chocolate covered. You can use either one.

Where can I buy toffee bits?

Toffee bits are sold in the baking section of the supermarket, near the chocolate chips.

If you can’t find toffee bits, you can buy toffee candy bars such, as Heath or Skor, and chop them up into chocolate chip size pieces.

Brown butter adds nutty, toasty flavor

Browned butter adds a wonderful depth of flavor to these Toffee Cookies. Because they’re not loaded with chocolate or other strong flavors, the nutty flavor of the browned butter really shines through.

How to brown butter

Browning butter takes only a few extra minutes than melting butter, but it adds a lot of flavor.

I like to use a light colored pan so that I can see exactly what’s happening on the bottom. It’s much harder to see the milk solids turning golden brown in a dark pan.

Melt the butter over medium-high heat and let it come to a boil, stirring occasionally. After it boils for a few minutes, you will see the milk solids on the bottom of the pan start to turn golden. I often notice this on the sides of the pan first.

When it starts turning golden in color, turn the heat lower and let it cook until the solids are a golden brown. This takes less than a minute and it burns fast so keep an eye on it. Pour the browned butter into the mixing bowl, scraping in all the yummy browned bits, so that it stops browning.

Cool the brown butter before mixing with the sugars to prevent melting the sugars and curdling the eggs.

Ingredients

Brown sugar and granulated sugar – this recipe, like my Pecan Cookies, uses a higher ratio of brown sugar for its caramel-y, butterscotch-y flavor and its ultimate chewiness.

Brown butter – for its rich and nutty, buttery flavor that goes so perfectly with toffee

Chocolate covered toffee bits - I used Heath Milk Chocolate Toffee Bits

Vanilla – to round out the caramel-y butterscotch-y flavor

Cornstarch – to make the cookies extra soft

All-purpose flour – measure by weight for the most accuracy. I use the dip and sweep method for measuring.

Salt – a teaspoon of salt brings out all of the flavors and adds a hint of sweet and salty

Baking soda – for leavening

Eggs - at room temperature

How to make Toffee Cookies

Combine the dry ingredients (the flour, cornstarch, baking soda, and salt) in a bowl.
In another large mixing bowl – the one you’ve poured the browned butter into – whisk together the browned butter, sugars, vanilla, and eggs.
Stir in the dry ingredients until no streaks of flour remain, then stir in the toffee bits.

I’m all for shortcuts, but this dough will need to be chilled for at least two hours or overnight. If the dough chills for longer than 4 hours, let it rest at room temperature for about 30 minutes so the dough is more workable. I like to bake the cookies when the dough is between 65° and 70° F.

Added bonus: chilling the dough brings out and deepens the toffee flavor.

How to bake

When the dough has chilled, roll it into balls. You can make them as big or small as you want. 2 tablespoon dough balls (40 grams) yields about 25 cookies.

Bake on a parchment lined baking sheet until the edges are set and just turning golden, about 9 minutes. The tops of the cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center. They will firm up while cooling.

Decorating tips for Heath Bar Cookies

I reserve some of the toffee bits while mixing the dough. After rolling the dough balls, I press some pieces of the toffee bits into the tops.
I also sprinkle some toffee bits on the cookies as soon as they come out of the oven.
Add a sprinkling of sea salt if you love that salty sweet combo.

Recipe add-ins and variations:

For a Chocolate Chip Toffee Cookie add 1 cup of semisweet chocolate chips or chunks
For Butterscotch Toffee Cookies add 1 cup of butterscotch chips

Why do my cookies come out flat? Why are my cookies in puffy mounds?

The temperature of the dough and the oven has a big impact on how the cookies spread.
Dough that is too warm will spread too much.
Dough that is too cold might not spread far enough.
An oven that is not hot enough will cause the dough to spread too far.
An oven that is too hot (especially if the dough is too cold) will cause the cookies to stay in a puffy mound shape.

Check out my Pecan Cookies post for a discussion of cookie dough and oven temperatures, with pictures to show how the cookies will spread at each temperature.

I like to bake the cookies in a 350° F oven when the dough is between 65° and 70° F.

How to freeze cookies or make in advance

You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to set at room temperature until the dough is workable or at the desired temperature, then roll into balls and bake.

Cookie dough balls can be rolled and kept in the refrigerator for up to 3 days. Bake as usual.

Freeze baked cookies for up to 3 months.

Unbaked cookie dough balls freeze well for up to 3 months. Let the dough ball thaw while preheating the oven. Let the cookie dough come to the desired temperature before baking.

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Recipe

Brown Butter Toffee Cookies

Kelly

With crisp, caramelized edges and rich, chewy centers, these Toffee Cookies are irresistible! Made with nutty brown butter and filled with chocolate covered toffee bits.

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 3 30

Course Dessert

Cuisine American

Servings cookies

Calories 210 kcal

Ingredients

1 cup unsalted butter 227g
2 cups + 2 tablespoons all-purpose flour 287g ( (dip and sweep method))
2 tablespoons cornstarch 14g
1 teaspoon baking soda
1 teaspoon salt
½ cup granulated sugar 99g
1 cup packed brown sugar 198g
2 large eggs at room temperature
2 teaspoons vanilla
8 oz chocolate covered toffee bits (I used Heath Milk Chocolate Toffee Bits) 227g

Instructions

Brown the butter: Heat the butter in a light colored skillet over medium-high heat. It will come to a boil. Continue cooking, stirring occasionally, until the solid particles at the bottom turn golden brown. Keep an eye on it carefully towards the end, it can burn quickly. Immediately pour into a large mixing bowl to stop the browning. Let cool about 10 minutes so the sugars don’t melt when mixed into it.
Whisk together the flour, cornstarch, baking soda, and salt in a bowl.
Whisk sugars into cooled browned butter. Whisk in vanilla and eggs until thoroughly combined.
Pour dry ingredients into bowl and stir until no streaks of flour remain.
Stir in toffee bits.
Cover with plastic wrap, pressing the plastic down on the surface of the dough. Chill for at least 3 hours and up to 3 days. If you chill longer than 3 hours, let dough sit at room temperature for about 30 minutes so the dough is easier to scoop.

To bake the cookies:

Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Roll dough into balls, about 2 tablespoons each (40g). Place 2 inches apart on baking sheet.
Bake on the middle rack until the edges are set and just beginning to turn golden brown, about 9 minutes. The tops of the cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in the center. They will firm up while cooling.
Let rest on baking sheet for 5 minutes, then transfer to a cooling rack.
Store in an airtight container for up to 5 days.

Notes

I reserve some of the toffee bits and press them into the top of the dough balls before baking.
I prefer to use a metal, non-insulated baking sheet so the cookies brown properly on the bottom.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 27gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 44mgSodium: 159mgPotassium: 35mgFiber: 0.3gSugar: 18gVitamin A: 353IUVitamin C: 0.02mgCalcium: 16mgIron: 1mg

Keyword brown butter cookies, toffee cookies

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