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This sushi bake is a deconstructed California sushi roll that is packed with flavor and all of your favorite sushi ingredients. It’s layers of delicious fish, sushi rice, and the best blend of seasonings. It’s an easy layered dish that is absolutely addicting!

The best part about sushi is that it’s considered healthy, right? Oh, and the amazing flavors. I’ve always been a little nervous about making sushi at home because it sounds labor intensive. This sushi bake is the perfect solution! Like any good casserole, it’s full of all of your favorite ingredients and flavors with a lot less work. For other great casserole dishes, you’ve got to try this Chicken Tetrazzini Casserole, this Breakfast Casserole, and this Turkey Mediterranean Casserole.

Recipe for Sushi Bake

So what is a sushi bake? It’s basically a deconstructed California roll and it’s SO addicting! It’s also really really easy to make, so you get all the flavors of your favorite sushi roll without all of the intimidation of knowing how to make it! I love that it has just a few simple ingredients like a perfectly baked salmon fillet and imitation crab meat. Then of course you have the classic sushi rice, which I teach you how to make in this recipe too. Then you top it with the most amazing blend of sauces for the ultimate touch. You’re going to love it!

You can also get creative with this recipe. With all casseroles, you get to create your own balance of flavors. You can take away or add ingredients to your hearts content! If you like other sushi rolls, try to incorporate their ingredients here. I have never made sushi at home, but I hope to in the near future. In the meantime, I will stick to my poke bowls and sushi casserole!

Ingredients

A sushi bake is basically the best casserole you will ever have. It’s layers of what you would find in a sushi roll, which makes it easy to make at home and great for feeding a crowd. You can use tuna instead of salmon if you felt like it. I love a sprinkle of sesame seeds over the top, but that’s up to you! You can find the ingredients below in the recipe card.

The Basics

Imitation Crab Meat: The leg style. Of course you can buy real crab meat instead if wanted!

Salmon Fillet: You will cook it first before putting it into the bake.

Salt and Pepper: For seasoning the salmon.

Sushi Rice or Short Grain Rice: It’s sticky and a little sweet with hints of vinegar. It’s so amazing, you have to make it!

Rice Vinegar: For the sushi rice, I share how to make it below in the recipe card.

Granulated Sugar: This is added to the sushi rice to help it get sticky.

Salt: For the rice, helps to bring out all the yummy flavors.

Water: To cook the rice.

Cream Cheese: Cream cheese and sushi were made for each other, you are going to love it!

Sauces and Seasonings

Kewpie Mayo: I love this brand of mayo for sushi, but it’s optional. Any mayonnaise will work.

Sriracha: It’s perfectly spicy and goes great with Asian foods.

Nori Sheets: This is a seaweed sheet. I think I’ve even seen it at Costco. You should be able to find some at your local grocery store or at Asian grocery stores.

Spicy Mayo: You are already adding mayo and sriracha, so if you don’t want to buy another mayo, sriracha mayo is a great idea.

Eel Sauce: I like to make my own at home because it’s just a thickened soy sauce. You can also find it easily in stores, it is sometimes called unagi sauce.

Sesame Seeds: Just brings the whole bake together!

Green Onion: For garnish:

Cilantro: For garnish.

Sushi Bake Recipe

Get ready for a super fun and unique recipe that you just won’t be able to get enough of! This sushi bake literally disappeared off of my table. I had to hunt down my other casserole dish and make a second because I just didn’t get enough. You cut it into slices and can wrap those slices in more seaweed to get that fun sushi effect. Seaweed tastes amazing paired with sushi so don’t knock it ’til you try it!

Prepare the Salmon

Prep Oven: Preheat the oven to 425 degrees Fahrenheit.

Season Fillet: Season Salmon with salt and pepper and place on a parchment lined baking sheet. Bake for 18-20 minutes.

Flake: Once baked and cooled, use two forks to flake the filet into bite sized pieces, discarding the skin. Set aside.

Cook Rice

Rinse Rice: While the salmon bakes, prepare the sushi rice. Rinse the rice with cold water until the water runs clear.

Cook: Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups water to cook 3 cups of rice.

Mix Seasonings: While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.

Add to Rice: Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.

Cover and Cool: Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.

Assemble Sushi Bake

Prep: Preheat the oven to 425 degrees Fahrenheit. Spray a 9-inch baking dish with pan spray and set aside.

Shred Crab: Use a fork to prepare the imitation crab by shredding the fork down the length of the leg. Repeat until stringy. Chop into pieces about an inch long.

Mix Meat and Seasoning: Add the salmon, shredded crab, cream cheese, mayonnaise, and sriracha to a bowl. Mix until combined.

Add Rice and Seaweed: Press the sushi rice into the bottom of the baking dish. Crush the nori over the top so it covers the rice evenly, adding more as desired.

Add Meat on Top: Spread the salmon and crab mixture over the top.

Bake: Bake for 12-15 minutes, until thoroughly heated.

Garnish and Enjoy: Drizzle the top with sriracha, spicy Mayo, and eel sauce. Garnish with sesame seeds, green onions, and cilantro. Serve with additional nori to wrap around bites of the bake.

Brace yourself for a cosmic trip down memory lane! Homemade cosmic brownies are here to take you back to your childhood, one fudgy bite at a time. Because let’s be real, there’s no better way to relive the good old days than with a sprinkle-studded treat that’s out of this world!

Nothing quite compares to a pan of homemade brownies. When I’m craving something sweet and chocolatey, brownies always do the trick! You’ll have to try these 3-ingredient brownies or cheesecake brownies next. Another great option is this cherry cheesecake brownie recipe if you’re looking to try something new!

Homemade Cosmic Brownies

If you’re a fan of nostalgic treats, then you’re in for a cosmic delight with these homemade cosmic brownies. Say goodbye to those store-bought Little Debbie brownies that are often dry, overly sweet, and lacking in flavor. (I will admit though, they’re great to find in the pantry when you get a craving for something sweet.) With homemade cosmic brownies, you get to control the ingredients and the level of sweetness. They also just taste better without all of the preservatives! Plus, there’s just something so satisfying (and delicious) about making brownies from scratch to share with the fam!

One of the best things about making homemade cosmic brownies is that you can get creative with the toppings. Sure, the classic rainbow sprinkles are a must, but why stop there? How about adding some candy, crushed Oreos, peanut butter chips, or even a drizzle of caramel sauce? The possibilities are endless, and it’s a fun way to get your kids involved in the baking process too. Trust me, once you’ve tried a homemade cosmic brownie, you’ll never want to go back to the store-bought version again. So put on your apron, grab your mixing bowl, and get ready to blast off to brownie heaven!

Ingredients for Cosmic Brownies

If you want to make a batch of nostalgic goodness, here is everything you need! These homemade cosmic brownies use a lot of pantry staples to make your life a little easier. If you’re looking for measurements then check out the recipe card below!

Chopped Dark Chocolate: Gives the cosmic brownies rich, deep flavor. If you don’t want to use dark chocolate, you can also substitute it with semisweet or milk chocolate.

Unsalted Butter: Butter adds richness and flavor to the brownies. If you don’t have unsalted butter, you can use salted butter instead, but be sure to reduce the amount of salt you use in the recipe.

Granulated Sugar: A must-add for sweet, delicious cosmic brownies!

Dark Brown Sugar: Brown sugar adds a deep sweetness to the brownies. If you don’t have dark brown sugar, you can use light brown sugar instead, but the flavor and texture of the brownies may be slightly different.

Eggs: Eggs provide structure and moisture to the brownies.

Salt: Just a pinch to balance out sweetness and enhance all of the flavors!

Cornstarch: Cornstarch helps to thicken the batter and create a fudgy texture.

Baking Powder: Baking powder helps the cosmic brownies to rise and creates a lighter texture.

Cocoa Powder: Adds that delicious, signature chocolate flavor to each bite!

Flour: All-purpose flour works great to provide structure and texture to the brownies.

Ganache

Semi-Sweet Chocolate Chips: Give the ganache its chocolatey flavor!

Unsalted Butter: Adds a smooth texture and rich flavor to the chocolate ganache that’s simply out of this world.

Heavy Cream: You can’t go wrong with heavy cream! It adds richness and depth of flavor that’s simply heavenly.

Rainbow Sprinkles: These add a playful touch to your cosmic brownies. They’re the perfect way to add a pop of color! I used these sprinkles from Amazon, but feel free to decorate them however you like!

How to Make Cosmic Brownies

Get ready for an out-of-this-world baking adventure with these copycat cosmic brownies! With a rich, fudgy texture and a galaxy of rainbow sprinkles on top, these brownies are sure to win over your family. They’re so easy to make, and your kids can join in on the fun with decorating them! This recipe for cosmic brownies is a great one to have on hand for birthday parties, potlucks, and beyond! Even Little Debbie herself won’t be able to resist.

Preheat Oven, Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13 pan and, if desired, line with parchment paper leaving a 1 inch overhang on both sides.

Melt Chocolate: In a large bowl, melt the chocolate and butter together in 30 second intervals. Once fully melted, stir in the sugars and eggs.

Add Dry Ingredients: In a medium bowl, sift together the salt, cornstarch, baking powder, cocoa powder, and flour. Add the dry ingredients to the wet and then mix until combined.

Transfer Batter to Pan, Bake: Add the brownie batter to the prepared pan and smooth with a spatula. Bake for 40-45 minutes, until a toothpick comes out clean from the center.

Cool: Let the brownies cool completely.

Ganache

Heat Ingredients: Gently heat the chocolate, butter, and cream in 20 second intervals in the microwave until steaming. Whisk together until smooth. Pour over cooled brownies and smooth over the top. Sprinkle rainbow chips or sprinkles over the ganache before it sets.

Allow to Set: Chill in the fridge for at least an hour before serving.

Cast Iron Skillet Pork Chops are a quick and delicious way to serve a satisfying gourmet meal. Bone in pork chops are coated with a garlic herb mixture and seared in a seasoned cast iron skillet for the juiciest and most flavorful pork chop you’ve ever had!

This easy skillet pork chop recipe is your new go-to fancy weeknight supper. Thick-cut pieces of bone-in pork are first marinated with olive oil, fresh herbs, and garlic to infuse more flavor into each bite. It cooks in just 10 minutes for a fast and flavorful main dish. There are so many amazing things you can cook in a skillet! Try this Skillet Pizza, this delicious Shrimp and Asparagus Skillet, or easy Pan Seared Scallops with Lemon Caper Sauce.

Pork Chops in Cast Iron Skillet

Center cut bone-in pork chops are lean and tender, with a very mild flavor. This makes them perfect for adding a simple herb marinade right before cooking. It also means some people might be a little worried about cooking them at home. You don’t want a boring and dry pork chop, right? Well this recipe is a tried and true method for infusing the most flavor into your pork chop while keeping it so tender and moist you won’t believe it’s pork.

The fragrant natural oils in the thyme and pungent garlic flavor infuse into the olive oil so the pork cooks with a bouquet of aromas that transfers to the meat. The actual cooking time is less than 15 minutes, so you can quickly start to feast! This skillet pork chop is perfect served with some grilled asparagus, crispy skillet potatoes and maybe even a fun horseradish sauce. I recently became a fan of dipping my pork in vinegar and soy sauce! Don’t knock it until you try it, because a little acid really elevates this dish. Get creative with how you serve it in your home.

Ingredients

A simple and fast marinade for these cast iron skillet pork chops can be made with just a handful of ingredients. I like to combine roughly chopped garlic, thyme, parsley, salt, and pepper. That’s it! I find that not skipping this step makes lean proteins so much more flavorful, like for my chicken marinade. The pork gets a generous coating of the paste before cooking. You can find the measurements below in the recipe card.

Pork Chops: I prefer bone in pork chops because they stay jucier and the bone adds lots of flavor to the pan while cooking.

Garlic: Minced, for the herb rub.

Olive Oil: This helps the rub come together. Olive oil has the best flavor in my opinion.

Thyme: It’s earthy, slightly minty, and a little lemony. It’s a must!

Parsley: Fresh parsley adds tons of earthy flavor with a hint of pepper.

Kosher Salt: A high quality salt makes all the difference.

Black Pepper: Freshly cracked black pepper adds warmth to the pork.

Butter: For basting the pork after it’s done cooking.

Fresh Herbs for Garnish: I like to add parsley and thyme for an extra pop of fresh flavor.

Cast Iron Skillet Pork Chops Recipe

After a brief 30 to 60-minute marination, the pork is ready to pan-fry. I like to use cast iron skillet because it retains heat really well, which transfers straight to the surface of the pork to develop a beautiful golden sear. The skillet pork chop is flipped several times for even cooking, and to keep it moist and tender.

Make Herb Rub: In a small bowl combine garlic, 2 tablespoons olive oil, 1 tablespoon thyme, parsley, salt, and pepper.

Add to Pork: Rub the herb paste evenly over both sides of the pork chops. Then marinate at room temperature for 30 minutes.

Heat Skillet: Heat a large cast-iron skillet over medium-high heat.

Add Oil to Pan: Add 2 tablespoons of olive oil to the pan. Once hot then add the pork chops.

Cook Pork Chops: Lightly press the pork chops down into the pan to get a nice sear. Cook for 1-2 minutes, then flip and sear the other side. Then cook the sides of the pork chops if needed depending on the thickness of the pork.

Flip and Temp: Turn the heat down to medium, and then cook the pork chops until the internal temperature reaches 135 degrees Fahrenheit. It will take about 4 to 6 minutes depending on the thickness of the chops. Keep flipping every minute for even cooking.

Add Butter: Turn off the heat and then add the remaining tablespoon of thyme and butter to the pan.

Baste: Once the butter is melted tilt the pan, and then pour the butter over the top of the pork chops several times to baste.

Rest and Enjoy: Transfer pork to a cutting board and then allow to rest for 5 minutes before serving for carving.

Fresh strawberries, sliced avocados, slivered almonds and feta cheese all tossed together with a homemade poppyseed dressing. This strawberry avocado spinach salad is so fresh snd delicious and one that everyone will be raving about!

Salads are light, fresh and full of flavor if made right! Strawberries are my favorite in salads and these salads are the perfect example: Mouthwatering Strawberry Spinach Salad, Strawberry Spinach Salad with Glazed Walnuts and Feta Cheese or Strawberry, Apple and Pear Spinach Salad with and Apple Cider Poppyseed Dressing.

Strawberry Avocado Spinach Salad

Today I am sharing with you my favorite salad in the whole entire world. (No exaggeration!) I know that’s saying a lot! This is my go-to salad for any gathering and is requested every time! The fresh strawberries and avocado help to make this salad delicious. But it is the creamy poppyseed dressing on the top that is to die for! Every bite is a dream.

I love that strawberries are starting to come into season. This makes the salad even better! Everything in this salad looks so good, I could hardly cut the avocado and strawberries fast enough before I ate them one by one. Then add this tasty dressing into the mix. This poppyseed dressing is hands-down one of the best out there. It gives the salad such an amazing creamy and sweet flavor. You have to experience the amazingness of this salad for yourself! I know you’ll be just as obsessed with it as I am.

Ingredients for the Salad and Dressing

This strawberry avocado spinach salad is best served fresh and after being tossed together. Add all the ingredients together in one bowl and prepare to be amazed! This salad has a crunchy, soft fruity texture with an amazing poppyseed dressing drizzled overtop. It’s the perfect light and refreshing lunch and so delicious!

Baby Spinach: I like to wash and prepare my spinach before tossing it all together. You can also use baby kale if you prefer!

Strawberries: Slice in half or slices. I love using my strawberry slicer. 

Avocados: Large avocados sliced in thin slices.

Almonds: Buy them already sliced or chopped up.

Feta Cheese: Crumble the cheese over top the salad to add in a delicious touch.

For the Dressing:

Mayonnaise: Acts as a creamy base for the dressing.

Milk: 2% or whole milk is best. It adds a smooth and rich texture to the dressing.

Sugar: For a hint of sweetness!

Cider Vinegar: Adds a delicious, tangy flavor to the spinach avocado strawberry salad. It tastes amazing with the fresh fruit and greens.

Poppyseeds: Poppyseeds are always a hit in salads and add the perfect touch of color and texture.

How to Make Strawberry Avocado Spinach Salad

You’ll fall in love with how quickly this tasty strawberry avocado spinach salad comes together. Simply combine all of your ingredients, toss, and enjoy! You’ll love its fresh, juicy flavor. It’s the perfect light lunch or side dish for your favorite meals.

Combine Ingredients: In a large salad bowl, combine spinach, strawberries, avocados, almonds, and feta cheese.

Serve: Serve salad immediately and garnish with more feta cheese and almonds if desired.

Making the Dressing:

Creamy poppyseed dressing will go a long way with this easy to make

In a small bowl, whisk together the mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Pour about half over the salad and toss to coat. Add more of the dressing if needed.

Storing Strawberry Avocado Spinach Salad:

Usually this strawberry salad is gone within serving it. It is my most popular salad and for good reason. This tried and true salad is delicious and the most flavorful dish! It is best to serve cold and immediately after being tossed together.

Making Ahead Salad: Prepare and add all the ingredients together in a bowl or even separate bowls until ready to toss together. Place in the refrigerator and mix together within a few hours of preparing.

The Dressing: The poppyseed dressing can be made ahead of time and stored in an airtight container. Place in the refrigerator up to 5 days.

Refrigerating: This salad is best stored in the refrigerator in an airtight container. If the salad is already tossed together with the dressing it will last in the refrigerator 24 hours. Keeping the dressing separate will help the salad last 2 to 3 days however, it is still best fresh. The strawberries and avocados do turn colors and even lose their flavoring once sliced.

More Salad Favorites:

Asparagus Salad with Lemon Vinaigrette

Apple Bacon Brussels Sprouts Salad

Avocado, Tomato and Cucumber Arugula Salad

Summer Cobb Salad

Balsamic Chicken Cobb Salad with Pasta

Eel sauce, also called Unagi sauce, is a thickened and sweetened soy sauce that is perfect for dipping or drizzling. It doesn’t actually contain any eel products and is a sweet and sticky sauce perfect for topping any fish or sushi.

Homemade sauces are totally worth the extra effort! Yes you can buy a lot of them at the grocery store, but they usually have more ingredients than necessary and they don’t taste as fresh. I love making my own versions of all kinds of sauces at home. A few that you should definitely try are this homemade hoisin sauce, this potsticker sauce, and this homemade honey mustard.

What is Eel Sauce?

Does eel sauce actually have eel in it? Nope! It is basically a thickened soy sauce with mirin in it. It’s sweet and sticky and super delicious on things like sushi and fish. Eel sauce is based on a traditional Japanese sauce called nitsume which was basically an eel broth sauce. But the version of this sauce that we all enjoy today doesn’t actually have any eel in it.

So how should you eat eel sauce? Think of it like a soy dipping sauce! It’s amazing over the top of sushi or even a poke bowl. It is incredible served over vegetable stir fry or even on top of your pizza! You can use it instead of teriyaki sauce on chicken, or instead of hoisin sauce. I like to eat it on top of my salmon, and it makes plain white rice taste incredible. It makes a really great marinade for all kinds of proteins. There are so many ways to eat this sauce, you are going to love it!

Ingredients

Eel sauce has just 5 ingredients in it, and you probably already have them in your pantry! If you don’t have mirin on hand, you should definitely get some because it’s great for things like your own homemade teriyaki sauce and lots of other dishes like noodles and tempura. This is a sweet sauce, so you will add extra sugar. You can find the measurements below in the recipe card.

Soy Sauce: Has a great umami flavor that is perfectly salty and savory.

Granulated Sugar: Helps to make the sauce sticky and balances out the salty flavors.

Mirin: You should be able to find this at your local grocery stores in the Asian section. You could use sake instead if you prefer, or rice vinegar for an alcohol free option.

Cornstarch: To help thicken the sauce.

Water: To make a slurry for the corn starch.

Eel Sauce Recipe

Get ready for a simple and delicious eel sauce recipe that you can make in just 15 minutes. It’s so flavorful and totally worth a little bit of effort. It’s easy to buy eel sauce, but it tastes so much better when it’s made at home. And the ingredients are simple and inexpensive, so you are really going to love whipping this sauce up anytime you need it.

Heat Sauce: In a small saucepan combine the soy sauce, sugar, and mirin.

Boil and Simmer: Bring to a boil over medium-high heat. Reduce to medium-low and let simmer for 5-10 minutes, until reduced and thickened.

Make Cornstarch Slurry: In a small bowl mix the cornstarch and water together to make a slurry.

Add Slurry to Sauce: Add the slurry to the sauce and stir until combined.

Cook for an additional 2-3 minutes until the sauce thickens enough to coat the back of a spoon. You may continue to reduce if you would like a thicker consistency.

Let cool completely before serving.

Tuna melts are the ultimate sandwich with a flavorful fish mixture, melty cheddar cheese, and freshly sliced tomatoes all melted together in a skillet on crispy, golden bread. So easy to make and delicious, this sandwich will literally melt in your mouth!

Level up your lunch game and try out a few other of my favorite sandwich recipes: this amazing egg salad sandwich, the absolute best BLT, or this easy Cuban sandwich! They’re so easy to make but SO delicious. It’s love at first bite!

The Best Tuna Melt Sandwich EVER

This is the ultimate tuna melt sandwich recipe! This sandwich will literally just melt in your mouth, it is that good. First off, this tuna salad mixture is AMAZING and full of SO much flavor. To make it, all you have to do is drain the tuna and mix it together with mayonnaise a few vegetables, Dijon mustard and parsley. It’s so simple to make and mixes together quickly and easily. From there, layer with cheese and tomato and melt it all together. Again, it is that simple! I have two ways I love to make it: broiled or on a skillet! Try both and find out which way is your favorite!

Tuna melts come together so quickly and easily. It is one of my favorite sandwiches and the bonus is my kids love it too! The golden crust on the outside is so appealing, and the melty, cheesy filling makes it out-of-this-world good! Not sure what to make for lunch? Try this tuna melt recipe! Trust me, your taste buds will be singing its praises.

What You’ll Need to Make the Best Tuna Melt

This tuna melt recipe comes together quickly and easily. It’s perfect for a hungry family! It is seriously so good and tastes like a million bucks! You’ll want it for lunch all of the time. For all of the measurements I used, check out the recipe card below.

Tuna Fish: Drained from the can and ready to go!

Mayonnaise: This is added to the tuna fish to make it rich and creamy.

Celery: Sliced into small pieces.

Red Onion: Sliced and diced up. 

Dijon Mustard: This has so much flavor and adds to the creaminess of the mixture.

Parsley: One of my favorite seasonings!

Salt and Pepper: Just a pinch! Feel free to add more to taste.

Bread: I like a thicker piece of bread but you can use your favorite kind here.

Cheddar Cheese: Slice your own cheese for the best flavor and maximum cheesiness!

Tomato: Sliced thin and layered on the sandwich.

Butter: To make the outside of the bread golden and crispy.

How to Make a Tuna Melt (2 Ways!)

Simply mix together the tuna fish mixture then start layering the ingredients on top of a thick piece of bread. Melt it all together and you have the perfect classic tuna melt sandwich! Make this a complete meal by adding in sweet potato fries or air fryer potato chips for the best flavor combination.

Tuna Fish Mixture: In a medium-sized bowl combine the tuna, mayonnaise, celery, red onion, dijon mustard, parsley, salt and pepper.

Prepare Bread: Butter each slice of bread. Putting the butter side down. Then add the cheese on the unbuttered side.

Layer the Sandwich: Add the tuna mixture on top. Top with tomato and additional cheese.

Skillet Method:

Preheat a Skillet to Medium Heat: Add the sandwich to the skillet and heat for about 2-3 minutes until cheese starts to melt and is golden brown. Flip to the other side and cook until the cheese is fully melted then the sandwich is golden brown.

Broiler Method:

Preheat Broiler: Spread the bread butter side up and toast for a couple of minutes. Then top with cheese, tuna mixture and broil for 2-3 minutes until cheese is melted.

Imagine a sticky bun and a croissant put together and you have a delicious Kouign Amman! It’s a laminated sweet dough that you will absolutely fall in love with. Don’t be intimidated by this recipe, I break it down step by step into simple to follow instructions that will turn out great every single time!

I am an absolute sucker for a French pastry. I used to be too intimidated to make them at home, until one day I finally took the plunge. And guess what? It wasn’t as hard as I thought it would be, AND it was super fun! I absolutely loved the whole process, and I think you will too. If you aren’t convinced yet, then start with an easier recipe like this Apple Danish or these Strawberry Cream Cheese Danishes. Another easy and fun dessert that has layered dough is Baklava, you’ve got to try it!

What is Kouign Amman?

If you are sitting here trying to figure out how to pronounce kouign amman, then you are in good company! The first time I saw this name I didn’t even know where to start. It’s pronounced kween uh·man and LITERALLY means butter cake. So you know it’s going to be good! It’s like a buttery and fluffy croissant, and yet caramelized like a sticky bun. It’s honestly one of the best things I’ve ever made.

I know, layering dough sounds scary right? Well, it’s actually a lot easier than it sounds! You only have to turn it twice and each time you are putting shredded butter in between. This helps to add layers to the dough. If you are ready to step out of your comfort zone of banana bread, or maybe you are already baking more complicated loaves like brioche bread, you are going to love this recipe. It’s super simple and looks really impressive. You can also add chocolate to make it even sweeter!

Ingredients

Another reason this recipe is so easy is the list of ingredients. Kouign amman just needs 6 ingredients, and you already have them all on hand. You don’t have to be a professional baker to make this recipe! It’s actually really simple and you will love the taste of it. It is a very sticky dough once you add the sugar so don’t worry if it looks wet or runny. That will help make the delicious caramel that is on the outside of the laminated pastry. You can find the measurements below in the recipe card.

Bread Flour: Bread flour has more protein than a regular all purpose flour, so it will soak up more water. I really recommend using bread flour for this recipe.

Water: Make sure it’s luke warm, this helps to activate the yeast.

Instant Yeast: Active dry yeast or instant yeast will work.

Salt: This helps balance out the sweetness, and aids in the baking of the bread.

Granulated Sugar: This is a sweet bread, so the sugar helps to sweeten the bread and to make the sticky outside glaze.

Unsalted Butter: You will need LOTS of butter. Make sure it’s unsalted so you don’t end up with really salty bread.

Kouign Amman Recipe

I know I’ve avoided making laminated dough like kouign amman in the past. I thought it would be too hard or not worth the effort, but I was totally wrong! First of all, dough with layers of butter is so delicious it’s worth extra effort. This dough doesn’t even take that many extra steps. Turning the dough just means that you will add layers of butter. You roll out the dough into a big triangle, add butter, and fold into thirds. Do that twice and then you are ready to bake.

Make Kouign Amman Dough

Froth Yeast: Combine the water, 2 teaspoons of sugar, salt, and yeast in the bowl of a mixer. Let stand for 5 minutes, until frothy.

Make Dough: Add the flour and 2 tablespoons of softened butter and mix with a fork or a wooden spoon until a shaggy dough forms. Fit the mixer with the dough hook and knead on low speed for 4-5 minutes, until smooth. Alternatively you can knead by hand for about 8-10 minutes.

Cover and Let Rise: The dough should be soft and fairly sticky at this point. Transfer to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1-1 ½ hours or until doubled in size.

First Turn

Punch Down: Once the dough has doubled in size, punch down and turn out onto a clean surface.

Roll Out Dough: Use a rolling pin to roll the dough into a rectangle that is ¼ inch thick and about 16×9 inches. You can pull the corners with your fingers to try and make it as rectangular as possible.

Grate Butter: Use a grater to grate ½ cup of cold butter over the dough.

Fold Dough in Thirds: Fold the dough over in thirds, as you would fold a letter. Again make sure to maintain a rectangular shape as best as possible.

Cover and Chill: Wrap in plastic wrap and chill for 30 minutes to an hour.

Second Turn

Roll Out: Once the dough has chilled, place it on a clean surface with the long end facing you. Roll out to a rectangle that is ¼ inch thick and about 16×9 inches again, keeping the long side facing you.

Repeat Turn: Repeat steps 3-5 of the first turn.

Bake Kouign Amman

Prep Pan: Prep a muffin pan by brushing 1 tablespoon of melted butter in 8 of the muffin wells, followed by a dusting of granulated sugar in the wells. Tap out the excess sugar and set aside. Preheat the oven to 375 degrees fahrenheit.

Add Sugar and Roll Out: Once the dough has chilled, dust a clean surface with ¼ cup granulated sugar. Place the dough on the sugar and dust the top of it with another ¼ cup of granulated sugar. Roll it into a 12×8 inch rectangle.

Cut Dough: Use a pizza cutter or a sharp knife to cut 8 even strips. Roll each strip up and place in the prepared muffin tin.

Bake: Bake for 30-35 minutes, until the tops are a deep golden brown and the centers reach 212 degrees fahrenheit. Remove from the oven and let cool for 3-4 minutes before very carefully removing from the pan. They will be quite hot, but if they sit in the pan they might stick.

Cool and Enjoy: Let cool for 20 minutes before serving or storing in an airtight container.

Roasted brown butter honey garlic carrots make the perfect side dish. Roasted to tender perfection in the most incredible sauce, these will instantly become a new favorite! 

I love these tried and true carrots! They are a MUST TRY side dish along with these green beans with bacon, parmesan roasted cauliflower, and garlic herb mashed potatoes!

Roasted Brown Butter Honey Garlic Carrots

A good side dish is the perfect way to complete any dinner. I looooove these carrots because the brown butter glaze really takes them to the next level! The taste is so delicious and goes with just about everything. Plus, they are SO easy to make! Tastes good and is easy to make is a win-win! I mean, it doesn’t get much better than that! Try making this salad, these rolls, and this asparagus to go with them!

Brown butter is life. I am convinced that it makes everything better. (Brown butter rice krispies, anyone?) It made me want to create a veggie dish with this perfect combination! I made these carrots only once and they turned out more than perfect. They are soft, a little crispy, and had just the right amount of flavor to them. My family ate these carrots before we even finished sitting down together. They are super simple to make and just taste so good.

Ingredients to Make Brown Butter Honey Garlic Carrots

These brown butter carrots will make such a perfect side for your next meal. (If you haven’t finalized your Easter lineup, add these to the list!) I promise you will agree that these carrots are the best that you have ever had! See the recipe card at the bottom of the post for exact measurements.

Carrots: You can use large carrots and cut them up but baby carrots also work!

Butter: I used unsalted butter in this recipe!

Honey: The honey brings in a sweet taste without being too overpowering. It also enhances the natural sweetness that carrots have.

Garlic Cloves: If you don’t have any cloves on hand then you can just use minced garlic! ½ tsp equals about 1 clove of garlic.

Salt and Pepper: I use this to taste so it’s all about personal preference.

Parsley: If you decide to use this as a garnish, fresh parsley works the best! Fresh thyme also works.

How to Make the Best Brown Butter Carrots

I love to roast my veggies because it gives them a tender center and a crisp edge. It only takes about 15 minutes until these carrots are done, then they are ready to be the star of the dinner table.

Preheat Oven, Cook Butter: Preheat oven to 425 degrees. In a medium sauce pan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.

Toss and Season: Place carrots in a large bowl and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.

Bake and Garnish: Bake for 15-20 minutes or until carrots are tender. I like to cover with foil for the first 10 minutes and then remove and let roast and brown for the last 10 minutes. Transfer to a serving dish and garnish with parsley. Serve immediately.

Egg Drop Soup is a warm, thickened broth, with rich flavors of chicken and beautiful egg ribbons throughout. Enjoy this savory, simple to make soup recipe that comes together in just 15 minutes.

This authentic Egg Drop Soup is known to be a favorite in every Asian restaurant. It warms you up and is comforting throughout your meal. It goes great served with our favorite better than takeout Easy Fried Rice, this delicious Sweet and Sour Chicken, or even this Slow Cooker Mongolian Beef.

Egg Drop Soup Recipe

This soup is always a highlight for me when we go out to eat! I love the simplicity of it and all the flavors! I love ordering this at restaurants and decided it was time I learned to make it at home! It’s such a family favorite of ours, we now eat it at home at least twice a month. It’s perfect served along with some ham fried rice or a simple beef and broccoli. I find that it doesn’t usually fill us all the way up on its own, so I like making some skillet sesame chicken to go along with it!

It is a quick and easy meal that can be a main dish, appetizer or a side dish with other Asian-inspired meals. We had it as a main course (with pork) for dinner on a busy weeknight and it worked out perfectly for our family. My kids loved it! It took minutes to make, filled them right up and we were able to sit down together and hustle off to our next activity. Your family will love the taste and savory flavor this Egg Drop Soup has to offer!

Ingredients

The best part about this egg drop soup is that it is a few fresh and simple ingredients. You don’t have to hunt down any unique ingredients, in fact, you may already have everything you need on hand! It’s a chicken broth soup, with mushrooms and eggs. You can add more to this recipe than I have listed below. You can always add more vegetables, and I will often add a little white pepper and salt. If you do add salt, make sure to add low sodium soy sauce or taste before adding the salt. You can find the measurements below in the recipe card.

Chicken Broth: This is the base of the soup. You could use vegetable broth instead if you wanted.

Soy Sauce: You can also add some sesame oil too!

Green Onion: They add fresh and bright flavor.

Mushrooms: You can buy the presliced baby bella or button mushrooms. It really doesn’t matter what type of mushrooms you buy, just try to slice them evenly so they all cook at the same rate.

Cornstarch: To thicken the soup.

Eggs: You will scramble them first, and then drop them in the warm soup to cook them.

How to Make Egg Drop Soup

If you crave egg drop soup every time you go to a Chinese restaurant, then you are going to love how simple it is to make at home! I love making it at home because I think it tastes even better than takeout. It’s so yummy, and seriously only takes 15 minutes to whip up. With just a few simple ingredients, I can’t find any reason not to make this soup all the time!

Add Ingredients: In a large pot add 3 ½ cups chicken broth, soy sauce, green onions, and mushrooms and bring to a boil. In a small bowl add the cornstarch and ½ cup reserved chicken broth to make a slurry, and then whisk until combined. Then pour into the soup.

Add Eggs: Reduce heat to a simmer. Then slowly stir in the beaten eggs as you are stirring the soup.  The eggs will start spreading out like ribbons in the soup. Then garnish with additional chopped green onions if desired.

Trust me, you need this dreamy lemon cheesecake in your life. The lemon curd adds the perfect tangy kick to the creamy cheesecake filling, making every bite a smooth, heavenly experience. One slice just won’t cut it, you’ll want to indulge in the whole cake!

Lemon desserts don’t get nearly as much love as they deserve. Just thinking about them makes my mouth water! I love desserts that are the perfect balance of tangy and sweet, and these recipes are the perfect example: lemon brownies, lemon icebox cake, and lemon pudding cake. You’ll have to give them all a try! After this swoon-worthy lemon cheesecake, of course.

Best-Ever Lemon Cheesecake

Homemade lemon cheesecake is truly a slice of heaven on a plate! The creamy, tangy filling combined with a buttery graham cracker crust makes for a deliciously decadent dessert. Even if you weren’t a lemon lover before, you will be after a bite of this creamy goodness. With its bright and zesty lemon flavor, it’s the perfect treat to indulge in as the weather starts to warm up during springtime.

Whether you’re hosting a springtime brunch or looking for a light dessert after a family dinner, lemon cheesecake is the perfect choice. Plus, it’s easy to make ahead of time so you can spend more time enjoying the beautiful weather and less time in the kitchen. So go ahead and treat yourself to a slice (or two!) of this irresistible cheesecake. It’s happiness in dessert form! And if you need more amazing lemon desserts in your life, find my full list of recipes here!

Ingredients You Will Need

I know it looks like a lot, but this is everything you need to make the best lemon curd, most buttery graham cracker crust, and creamy cheesecake filling! Trust me, this lemon cheesecake is worth the grocery trip. For exact measurements, check out the recipe card at the end of the post!

Lemon Curd

Large Eggs: These guys are the backbone of the lemon curd, bringing richness and structure to the mixture. Plus, their bright yellow egg yolks add a beautiful pop of color to the final product.

Granulated Sugar: Sweet, sweet sugar. The ingredient that makes everything better! In this case, it balances out the tartness of the lemon juice and zest, creating a perfectly balanced flavor.

Fresh Lemon Juice: This is where the magic happens! Freshly squeezed lemon juice provides the bright, tangy flavor that we all know and love in lemon curd. You can also use bottled lemon juice, but the flavor won’t be quite as fresh.

Lemon Zest: Don’t toss those lemon peels, they’re packed with flavor! The zest adds an extra layer of citrusy goodness to the curd, and its bright yellow color makes the mixture look even more vibrant.

Salt: Just a pinch works wonders to boost the bright, juicy flavor of the curd!

Unsalted Butter: Last but certainly not least, we have butter – the key to making this lemon curd velvety smooth and rich. You can’t go wrong with butter!

Crust

Graham Cracker Crumbs: Crushed into fine crumbs, graham crackers provide a deliciously crunchy base for our lemon cheesecake.

Granulated Sugar: Adds a touch of sweetness to the crust.

Unsalted Butter: Butter not only adds a rich, delicious flavor, but also helps to hold everything together.

Salt: Again, just a pinch to keep things from tasting bland!

Cheesecake Filling

Granulated Sugar: Balances out the tart flavor of the lemon juice and zest.

Lemon Zest: Adds a bright, zesty flavor to the filling and gives it that extra pop of lemony goodness.

Cream Cheese: The main ingredient in our lemon cheesecake filling, giving it that creamy texture we all know and love. I recommend using full-fat cream cheese for the most dreamy filling possible.

Sour Cream: A dollop of sour cream not only adds some extra creaminess, but also balances out the sweetness and acidity of the lemon.

Fresh Lemon Juice: What’s a lemon cheesecake without some fresh lemon juice? It’s the star ingredient in the filling, giving it that tart, zingy flavor we all crave.

Large Eggs: Give the cheesecake filling richness and structure.

How to Make Lemon Cheesecake

If life gives you lemons, make this lemon cheesecake recipe! This tangy and creamy dessert is sure to brighten up any day and put a smile on your face. Follow these instructions and you’ll have a delicious, creamy dessert made in no time! I’ve broken the recipe up into a few parts to help simplify the process.

Lemon Curd:

Combine Ingredients: In a medium size saucepan, whisk the eggs and sugar until combined. Then add in the lemon juice, zest, and salt. Heat over medium heat while whisking constantly for 2-3 minutes.

Add Butter: Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.

Transfer to Bowl: Remove from heat and transfer into a bowl. Cover with plastic wrap and press the plastic wrap down so it touches the top of the curd and prevents a film from forming across the top.

Chill: Chill for 3 hours, or overnight before using in the cheesecake. You will likely have extras after making the cheesecake, but leftovers can be refrigerated for up to 2 weeks or frozen for up to 3 months.

Crust:

Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.

Crumb Mixture: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand. You can use a food processor if you wish.

Add to Pan: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.

Bake: Bake for 10 minutes. Allow to cool completely. Keep the oven on as the cheesecake will bake at the same temperature.

Lemon Cheesecake Filling:

Sugar Mixture: Add the sugar and lemon zest to a small bowl. Use a fork to combine the sugar and zest, releasing the oils from the zest into the sugar to make lemon sugar. It should be quite fragrant.

Mix Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.

Combine: Add the lemon sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.

Add Eggs: Add the eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.

Preparing the Water Bath:

Wrap Springform Pan: Using 18 inch heavy duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.

Place in a Deep Baking Sheet: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.

Add Filling and Curd: Add half of the cheesecake batter to the pan. Spoon ¾-1 cup of lemon curd over the filling and then top with the remaining cheesecake batter.

Add More Curd: Spoon about 1 cup of lemon curd over the top in line. Use the back of a knife to drag through the curd, swirling it into the cheesecake.

Add Water Bath: Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. carefully move your pan to a rack in the oven that is positioned in the lower third of the oven.

Baking the Lemon Cheesecake:

Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.

Cool in Oven: Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

Remove: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.

Chill and Serve: Chill in the fridge for 4-6 hours, or overnight before serving. If you like an extra punch of lemon, top the cheesecake with the remaining lemon curd.