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Just like the name says, these crack potatoes are so good you’ll be addicted! It’s an easy, cheesy side dish that the whole family will love. Shredded potatoes covered in a cheesy ranch sauce topped with bacon. What could be better?

I’m a little potato obsessed. They’re so hearty and filling, and you can serve them up in a million different ways! A few of my favorite recipes that you need to try: parmesan garlic roasted potatoes, garlic butter hasselback potatoes, and of course- air fryer French fries for a quick and easy treat!

Crack Potatoes Recipe

Crack chicken is one of my all-time favorite comfort foods, so I decided to try it out in potato form! This is a tasty and effortless side dish that’s perfect for any occasion. (There’s never a wrong time for cheesy goodness!) This recipe is super simple to follow, requiring only a handful of ingredients and a few minutes of prep. Which is lucky because if your kids are anything like mine, they’re going to be asking for this all the time! It’s too cheesy and delicious to resist.

The potatoes come out crispy on the outside and fluffy on the inside. They’re packed with flavor from a blend of seasonings and cheese, making them the perfect side dish for any hearty meal! Whether you’re feeding a crowd or just your family, crack potatoes are sure to be a hit and will quickly become a staple in your recipe collection. Need more cheesy potatoes in your life? Try these baked parmesan garlic potato wedges next!

Ingredients for Crack Potatoes

With just a few simple ingredients, you can create this delicious, cheesy side dish! Crack potatoes are absolutely delicious and your family will devour them. They’re so irresistible! All measurements can be found in the recipe card below.

Cream Cheese: Makes the sauce soft and creamy.Sour Cream: Adds moisture and tangy flavor!Dry Ranch Dressing Mix: Ranch dip mix makes each bite of the potato casserole extra flavorful. You can buy packaged ranch dressing powder or make your own!Onion Powder: For a pop of savory flavor.Salt and Pepper: Season to taste!Cooked Bacon: I always like to use precooked bacon or real bacon bits. It makes prep so easy!Cheddar Cheese: For the best flavor, try grating your own cheddar!Shredded Hash Brown Potatoes: I used shredded hash browns, but feel free to swap these out for cubed potatoes. It’s fun to switch up the texture!

How to Make Crack Potatoes

It’s so easy! All you have to do is add all of your ingredients to a casserole dish and pop it in the oven. Crack potatoes is a simple side dish and comfort food at its finest.

Preheat Oven, Prep Pan: Preheat oven to 375 degrees Fahrenheit. Then lightly spray a 9×13-inch baking dish with cooking spray.Chop Bacon: Chop the cooked bacon and save ¼ cup for the top of the potatoes.Cheese Mixture: In a large bowl, combine cream cheese, sour cream, 2 cups shredded cheese, cooked chopped bacon, ranch seasoning, onion powder, and salt and pepper. Then mix together until combined. Add Potatoes: Stir in the frozen shredded hash brown potatoes and then mix well. Then spoon into the prepared pan. Add Cheese and Bake: Sprinkle the shredded cheese on top of the potatoes. Then cover with foil and bake for 40 minutes. Remove the foil then bake for an additional 5 minutes so the cheese is melted and bubbly. Add Garnish: Garnish with the ¼ cup reserved chopped bacon, chopped green onions, or chopped parsley if you desire.Enjoy: Serve warm and enjoy!

Show your sweetheart how much you care with these decadent chocolate and strawberry Valentine’s Day Cupcakes. They are simple to make for parties and gatherings and are always a hit.

I love a simple and classic dessert. I’ve never heard anyone complain when they showed up to a party with cupcakes! If you are in the mood for some easy cupcake recipes, you’ve got to try these Strawberry Shortcake Cupcakes, these unique and beautiful purple Lavender Cupcakes, and these yummy Banana Cupcakes.

Valentines Day Cupcakes

Valentine’s day is the perfect day to celebrate with fun sweet treats. In years past I have made a lot of red velvet cupcakes (because who doesn’t love cream cheese frosting?!) or these yummy strawberry cake mix cookies. Another crowd-pleaser are these fresh and juicy cheesecake stuffed strawberries. I was looking for the perfect dessert to make for my kid’s Valentine’s day school parties that they would enjoy making with me (so I didn’t end up with a TON of baking to do the night before). Enter these Valentine’s Day cupcakes!

They are the perfect balance of a delicious chocolate cake with a sweet and slightly tangy strawberry buttercream frosting. They are super easy to whip up (yes, completely from scratch!) and no food coloring is needed! The freeze dried strawberries do all the work of coloring the frosting the perfect Valentine’s Day pink. You can top them with sprinkles, chocolate candies, and chocolate transfers.

Ingredients

You will be making these chocolate Valentine’s Day cupcakes from scratch, so you will need the basic cake ingredients. I used vegetable oil, but you can use whatever oil you prefer to bake with. I also added coffee, so make sure to grab some from the store or brew some at home because you won’t want to miss that ingredient! The other thing you may need to hunt down is freeze dried strawberries. I had great luck at my local grocery store. You can find the measurements below in the recipe card.

Chocolate Cupcakes

Vegetable Oil: These cupcakes are so moist and delicious because of the oil in them. You could use another type of oil, but vegetable has a really neutral flavor that you won’t taste. You could use avocado oil which has a really mild flavor, or coconut oil if you don’t mind the taste!Coffee: Coffee is what makes this cupcake recipe SO dark and decadent. When you make chocolate cake from scratch, you’ve got to add some coffee. It will help to balance out all of the sweetness and deepens the chocolate flavor.Egg: I always use large grade A eggs in my recipes.Vanilla: I like to use vanilla extract to help enhance all of the other flavors in the cake.All-Purpose Flour: This is just the easiest to work with and what I used in this recipe.Sugar: Granulated sugar is what adds sweetness to the cupcakes.Cocoa Powder: I don’t recommend using Dutch process cocoa powder because it is more bitter. You can use it if you don’t mind a less sweet cupcake.Baking Soda: This helps the cupcakes rise and become nice and fluffy.Baking Powder: Baking powder also helps the cupcakes rise and become the perfect texture.Salt: I like to add salt to help them bake better, and to balance out all of the sweetness of the cupcakes.

Strawberry Buttercream Frosting

Unsalted Butter: I like to use unsalted butter when I bake so that I know exactly how much salt is in the recipe. Make sure to leave it out at room temperature so it’s really soft. Powdered Sugar: Powdered sugar is always the perfect way to sweeten your frosting. It turns out so smooth and delicious!Freeze Dried Strawberries: You should be able to find some at your local grocery store. You might only find them in slices. You will want to crush them into smaller pieces so that they blend into the frosting better.Milk: You can use whatever milk you have on hand. I like to use whole milk.Vanilla Extract: It adds extra flavor and helps to bring out the other delicious flavors in the frosting.Salt: I like to add salt to help balance out all the sweetness from the powdered sugar.

Valentine’s Day Cupcakes Recipe

These Valentine’s Day cupcakes are so easy to make! You are going to love this sweet treat. You only need about an hour to make the cupcakes. They really are so simple that my kids loved helping me with this recipe. Save time by working on your chocolate transfers while you wait for your cupcakes to cool off.

Make Chocolate Cupcakes

Prep: Preheat your oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners, set aside.Whisk: In a large bowl whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.Add Dry Ingredients to Wet: In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Add the flour mixture to the wet ingredients and gently whisk together until fully combined.Bake: Scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.

Make the Frosting

Beat Butter and Sugar: Beat the butter in the bowl of a stand mixer until fluffy. Add the powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.Mix: Scrape down the sides and the bottom of the bowl and add the freeze-dried strawberries, milk, vanilla, and salt. Mix on medium-high until completely smooth and combined. If the frosting is too stiff, add more milk one tablespoon at a time until it is a pipeable consistency.Frost Cupcakes: Pipe the frosting onto the tops of the cooled cupcakes and decorate however you’d like!

This creamy lemon chicken piccata is a quick and easy one-pot meal that’s on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love.

Chicken is a favorite protein around here with its mild flavor. It works for so many different recipes! You will have to try some of my other favorites, Lemon Garlic Chicken, Marry Me Chicken, and Tuscan Garlic Chicken!

Creamy Lemon Chicken Piccata Recipe

One of our favorite meals of the week was this creamy chicken piccata. My favorite part was that it was a one-pot meal and ready to eat in 30 minutes! This also means easy clean-up! It’s just like the classic chicken piccata dish, but with the added lemon tang. It gives it such a fresh and delicious taste to the creamy sauce. The chicken has a delicious breading on the outside and is so perfect served over some pasta. Everyone in my family loved this meal. It had such a delicious flavor and will be one that we make again and again!

This American-Italian favorite is so creamy and delicious. Piccata literally means, pounded flat and cooked in a sauce of lemon, parsley, and butter. Cooked in one pan and in 30 minutes means you can have an incredible meal on the table in no time. Don’t be scared of the capers! They really make the dish amazing. If you have never had them, this is the perfect dish to try them with. If you love seafood, you’ll have to try this salmon piccata as well! It’s so delicious and packed with light, bright flavor!

Ingredients Needed

Super simple ingredients come together to make an irresistible meal. Serve your creamy lemon chicken piccata with a nice green salad, homemade breadsticks or rolls, and you have a winning dinner on your hands!

Chicken: Boneless skinless chicken breasts, pounded flat if needed. This is so they cook more evenly!Salt and Pepper: Season to taste.Flour: Creates a nice breading on the chicken.Butter: To cook the chicken in. It also adds a deliciously rich flavor!Olive Oil: Also used to cook and add flavor.Chicken Broth: A savory base for the sauce.Lemons: Fresh whole lemons to use for juice and garnish.Heavy Cream: You can also substitute half and half, but it won’t be as creamy in texture.Capers: Look for these with the pickles and jarred pepperoncini.Parsley: (Optional) For garnish and extra flavor.Angel Hair Pasta: You can also use spaghetti noodles if you would like.

Making the Perfect Lemon Chicken Piccata

If needed, take the time to pound your chicken to get it nice and thin. You won’t regret it. They will cook faster and more evenly!

Prepare Skillet, Season Chicken: Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Then salt and pepper each side of the chicken breastsAdjust Thickness: If the chicken breasts are overly thick, pound them to be thinner. Then the cooking time will be shorter.Flour: Using a shallow bowl, dredge the chicken in the flour mixture.Brown: Then put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Then remove from the skillet and set aside on a plate.Sauce: Turn the heat to medium-low. Then add juice from lemons, heavy cream, and capers. Bring the sauce to a boil and then return to medium-low heat. Test the sauce and then season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.Serve: Serve the chicken over cooked pasta and then spoon the piccata sauce over top. Sprinkle with fresh chopped parsley.

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Homemade glazed donuts are light and fluffy with a perfectly moist inside and a sweetened glazed outside. They are the ultimate treat and super easy to make at home, which makes them the perfect dessert for any occasion. Seriously, who doesn’t want a freshly fried homemade donut?!

Donuts are the ultimate crowd pleaser! Not to mention they are super fun to make at home. The dough is super simple to whip up, and if you are intimidated by frying them (or want to cut down on calories) you can try these simple baked cake donuts or my air fryer donut recipe instead. If you aren’t quite ready to jump into the doughnut dough, you can try these super easy and delicious donut muffins. They are always a hit too!

Glazed Donut

I know we are all thinking it, I totally want these glazed donuts right now. What’s stopping you?! This recipe is simple, delicious, and tried and true. I promise they will turn out fluffy and moist because I give you all of my pro tips for frying donuts. I share those in my tip box below. The only other things you need to worry about are not adding in too much flour (which makes a dry dense donut) and not getting too nervous when frying. You’ve got this!

There is something so craveable about a fried dessert. Homemade apple fritters, fluffy irresistible beignets, and cannolis oh my! I think a lot of people shy away from making them because of the hot oil and the unknown of frying something. I’m about to share all of my tips and tricks that will have you making fry donuts like a pro. There is nothing to be scared of and a divine donut waiting for you at the end of this recipe!

Ingredients

Glazed donut dough is a really simple list of ingredients! You will likely already have these things on hand and they are super easy to work with. No eggs or butter required, so the cost is pretty low too. Other things you may want to pick up from the store to make your life easier is some parchment paper and a doughnut cutter. You can find exact measurements below in the recipe card.

Glazed Donut Ingredients

Heavy Cream: The fat in heavy cream is great for donut dough. It makes them fry up better and gives them great color and texture, and of course flavor!Whole Milk: Whole milk has more fat in it and will help the dough become soft and the perfect texture.Granulated Sugar: This is how you will sweeten the dough, and it also helps the yeast activate and the bread rise so make sure to add it in.Dry Active Yeast: Active dry yeast will give the dough the perfect rise and help those donuts get to the perfect texture.Kosher Salt: A high quality salt makes a difference. A pink Himalayan salt or sea salt would work great too.All-Purpose Flour: This is the easiest to work with and what you most likely have on hand already.Oil: You will need about 2 quarts for frying! I know oil can be expensive, so choose the best quality oil that makes sense for frying these donuts. Vegetable oil or canola oil are good options.

Donut Glaze

Powdered Sugar: You really do need to use powdered sugar to get the perfect silky smooth and shiny glaze. Make sure you have some on hand!Milk: You can use whatever type of milk you want here, I used whole milk since I already had it on hand from the donut dough.

Glazed Donut Recipe

Now that you have all of your ingredients, it’s time to make a glazed donut. If this is your first time making a donut at home, you are going to be so blown away by the flavor! They are worth all of the effort, and they really aren’t hard at all to make. Here is how to make your donut, shape and fry them, and finish them with a simple powdered sugar glaze.

Make Donut Dough and Shape

Mix: Mix together the cream, milk and sugar in a small bowl. Heat in the microwave 20 seconds at a time until it reaches 110 degrees fahrenheit. If it gets warmer than that, let it cool to 110 before moving to the next step.Whisk: Whisk the yeast into the liquid and let it stand for 10 minutes, until frothy. Once frothy, whisk in the melted butter and eggs.Knead: Add the flour and salt to the bowl of a stand mixer and stir to distribute the salt. Add the yeast mixture to the flour. Use the dough hook on speed 2 to knead for about 5 minutes, until smooth and elastic.Oil Bowl: Oil a large glass bowl. Scrape dough out of the mixing bowl and shape into a ball. Place it in the oiled bowl and turn to coat all the dough in oil.Rest: Cover and let rise in a warm place for 1-2 hours, until doubled in size.Roll and Cut: Turn the dough out onto a lightly floured surface and roll out to about ½ inch thick. Use a donut cutter or a 3 inch round cookie cutter to cut out the donuts and use a 1 inch round cookie cutter to cut out the donut holes from the center.Knead Scraps and Rest: Gather the scraps of dough back together and knead back into a ball. Cover and let rest for 10-15 minutes before rolling out and cutting more donuts.Shape and Cut: Gently reshape the donut rings and holes if needed and let them rest for 10-15 minutes.

Fry and Glaze Donuts

Heat Oil: Meanwhile, heat the oil in a large, heavy bottomed pot. Use a candy thermometer to keep track of the temperature and heat until it reaches 360 degrees Fahrenheit. While frying you should keep your oil between 350-375, though I found the sweet spot to be 360.Make Glaze: Before you start frying, prep your glaze by mixing together the powdered sugar and milk. Also set up your frying station with a cooling rack with paper towels beneath it to catch any dripping oil or glaze.Fry: Once the donuts have rested and the oil is the correct temperature, fry 2-3 donuts at a time. Gently lay the donuts into the oil so they fall away from you. This will prevent any splashing oil from splashing at you and burning you. Fry for about 2 minutes per side, until golden brown. Remove with a spider or slotted spoon to the cooling rack.Glaze: Dip the warm donuts in the glaze. I dipped just the tops of them in the glaze, but you can dip both sides if you would like. Place back on the cooling rack to finish cooling.

Pozole verde is a flavorful Mexican soup with fresh verde and shredded chicken. It is topped with ingredients like shredded cabbage, radishes, and lime for a bright, fresh, and flavor packed dish. It is the perfect soup for any occasion!

I love soups all year round! I just think they are so warm and cozy, and there’s usually a good reason to have soup on the table. If you love soup as much as I do, you’ll have to try this hearty and filling Lasagna Soup, this award winning Cheeseburger Soup, and this simple and flavorful Cauliflower Soup.

Chicken Pozole Verde

Pozole verde is a classic Mexican dish that is made frequently and reminds me of our classic chicken noodle soup. It is homey with so much rich and satisfying flavors. The first thing you do is cook the chicken and verde ingredients like tomatillo, onion, jalapenos and garlic. Then you remove the chicken and blend up the verde. It is so simple and yet SO packed with delicious flavors. I crave these flavors all the time and this dish just really hits the spot!

If you have ever made salsa verde or verde tacos, you know that fresh verde is off the charts delicious! Tomatillos are something I don’t use every day, but when I make something like my slow cooker pork chili verde or this chicken pozole, I wonder why it isn’t in EVERYTHING. It is so flavorful and unique! If this is your first time cooking with them, you can find them fresh in the produce section of your grocery store. They aren’t hard to work with and will take your cooking to the next level.

Ingredients

Pozole is made from simple and fresh ingredients. This pozole has chicken in it, but you could also use pork or even beef. It’s super delicious any way you make it! Fresh tomatillos, onions, jalapeños and garlic make up this fresh verde. I like to use chicken broth to make the soup because it is really flavorful and adds lots of nutrients. You could use vegetable stock or beef broth instead. Some people add poblano peppers or serranos for extra flavor which sounds amazing! You can find the exact measurements below in the recipe card.

Pozole Verde Ingredients

Chicken Breast: You will not want any skin in your pozole verde. You can also use other parts of the chicken, dark meat is full of flavor!Tomatillos: Tomatillos are kind of like tomatoes because they are considered a fruit. Tomatillo actually means “little tomato” in Spanish! They taste similar to a tomato but are a little less sweet.Yellow Onion: These onions are flavorful and affordable, and they are perfect for adding extra flavor to this soup.Jalapeños: Fresh jalapeños add a punch of heat and flavor.Garlic: Fresh garlic cloves add a ton of flavor to the verde.Dried Oregano: I like to add oregano to balance out the acid from the tomatillos. You could also use Mexican oregano.Cumin: Cumin has a warm and nutty flavor that really deepens the soup.Salt: Add some salt to bring out all the delicious flavors of the other ingredients.Pepper: I like to add some pepper to add extra heat and another layer of flavor.Chicken Broth: Chicken broth is the perfect base for the soup. It has a lot of nutrients and will make the soup taste incredible.White Hominy: Hominy is a type of field corn. You will want to use the canned version so it is nice and soft and you don’t have to worry about cooking it.Cilantro: Cilantro can be touch and go for some people, but I love the fresh and citrusy flavor it has.

Fresh Toppings

Shredded Cabbage: Fresh shredded cabbage adds a really nice crunch and some fresh flavor to the pozole verde.Lime Wedges: I like to add a fresh squeeze of lime juice once I dish up the bowl. I sometimes just drop the whole wedge in the soup so that it keeps adding flavor as I’m eating.Radishes: You will want to slice them pretty thin so they are easy to eat and don’t overwhelm the flavor of the soup.Cilantro: I add fresh cilantro on top for an extra burst of fresh flavor.

Pozole Verde Recipe

Green pozole is just one of the many delicious ways to make pozole! It is super easy to make and will really wow everyone in your family. It is always a crowd pleaser at my house when I serve it. Add some fresh sour cream on top for a pop of extra flavor!

Add Ingredients: In a large stock pot on the stovetop, add in the chicken breasts, tomatillos, onion, jalapenos, garlic, oregano, cumin, salt, pepper and chicken broth, then bring to a rolling boil on high heat. Reduce the heat to low and cover the pot. Simmer for 35-45 minutes, or until the chicken is tender and shreds easily.Shred Chicken: Remove the chicken from the pot and, using two forks, shred it on a cutting board and set aside.Make Verde: Remove the tomatillos, onions, jalapenos, garlic, and ½ cup of the liquid from the pot and add them to a blender with the cilantro. Blend until it is smooth and pour it, along with the shredded chicken and cans of hominy into the pot.Simmer: Simmer everything together for an additional 10-15 minutes uncovered.Add Fresh Toppings: To serve, pour the Pozole into bowls and top with finely shredded cabbage, lime wedges, sliced radishes, and cilantro.

Light, airy, and bursting with juicy, orange flavor, these crepes suzette are the perfect dessert! Serve them on their own or with a scoop of vanilla ice cream on top for a French treat sure to make your stomach happy.

Crepes are one of my favorite breakfasts. They’re great served both savory and sweet! Try these classic crepes, chocolate crepes, and blintzes next!

What are Crêpes Suzette?

Crepes suzette are every citrus lover’s dream! It all starts with soft, fluffy crepes. Then, you cook them in a delicious buttery sauce made with orange zest and Grand Marnier for a punch of citrus flavor! Crepes suzette are so easy to make but sure to impress! For that restaurant-worthy presentation, you can even flambé them tableside!

The flavor of these crepes is to die for. So soft, moist, and filled with juicy orange flavor! It’s one of my favorite French desserts! They’re an amazing dessert but also double as a breakfast. There’s nothing better than waking up to soft, orangey goodness in the morning! Good news is, you can whip these up in less than 30 minutes. They’re also surprisingly easy to make! So grab your skillet and let’s get started!

Ingredients for Crepes Suzette

Crepes suzette made simple with just a handful of everyday ingredients! Flour, milk, sugar, eggs, butter (or oil), vanilla, and a pinch of salt come together to create a sweet and delicious treat that everyone will love! They’re so bright and flavorful. You may want to make some extras! Note: all measurements can be found below in the recipe card.

All-Purpose Flour: Provides the structure and texture for the crepes.Milk: Creates a smooth and creamy batter! It also helps to bind the ingredients together and provides richness to the final product. I used whole milk for more tender crepes.Sugar: For a touch of sweetness!Eggs: Help to bind the batter together and give the crepes their signature texture. They’re a key ingredient!Unsalted Butter: For cooking the crepes in. Your favorite cooking oil will also work.Vanilla: Add a touch of extra flavor. Use pure vanilla extract if you have it! It makes all the difference in flavor.Salt: Just a pinch to boost flavors.

Orange Sauce

Butter: Every good sauce starts with melted butter!Sugar: To balance out the tanginess of the orange zest and liqueur.Orange Zest: For bright, zesty flavor. Lemon zest also works!Grand Marnier: An orange-flavored liqueur made from a blend of fine Cognac and orange essence. It adds a sweet, rich, and slightly boozy flavor to the crepes suzette. It’s a sophisticated touch!

Let’s Get Cooking!

Follow these simple steps and you’ll be making your crepes suzette like a pro. Everyone is going to go crazy over this fruity, sophisticated dessert. No one will know it only took 20 minutes to cook them up!

For the Crepes:

Combine Ingredients in a Blender: Whisk together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.Prepare Pan: Brush a medium size pan with olive oil. Then heat the pan to medium heat. Once the pan is heated, add about ¼ – ½ cup batter to the pan.Spread Batter: Using a circular hand motion, spread the crepe batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.Cook and Flip: Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.

For the Orange Sauce:

Butter Mixture: In a large skillet over medium heat, melt half of the butter until it becomes foamy, but not browned. Remove skillet from heat and add half of the sugar and half of the orange zest.Add Liqueur: Then carefully add half of the orange liqueur and ignite it with a long match or long stemmed lighter.Transfer to Plate: When the flame goes out, take the crepes one at a time and coat both sides in the sauce, fold into quarters and remove from the pan, plating them until you run out of sauce or crepes.Add Additional Sauce: Redo the first steps to make additional orange syrup for drizzling.Enjoy: Serve crepes fresh and hot with ice cream or whipped cream!

How to Make the Best Crepes Suzette

When I first started making crepes, something I really struggled with was getting them nice and thin. It was also tough to spread the batter evenly across the pan. If you love homemade crepes as much as I do, I recommend picking up a few tools to make them! A good nonstick pan is a must, as well as a crepe spreader and spatula to make sure they’re the perfect shape. Here’s a great set for making the perfect crepes! Your crepes suzette will turn out perfectly.

This French macaron cookie recipe makes the perfect macaron every time! I share all of my tips and tricks to get the perfect feet on your macaron, and a delicate and airy cookie with a shiny smooth shell. You are going to love making these fun and elegant cookies at home!

I am a sucker for a fancy dessert. I don’t know what it is, maybe just knowing that a lot of thought and time went into it makes it taste better to me! Whether it’s a batch of cinnamon rolls, a delicious and well-planned out chocolate cheesecake, or a not-so-simple Homemade Croissant, I can really appreciate the taste of all of that love and effort.

Macarons Recipe

A macaron is a delicious French sandwich cookie with a meringue and almond flour base. It has a really subtle sweet almond flavor and is seriously addicting! I couldn’t stop eating these when I went to France and knew I needed to come back and perfect the recipe. The most important thing to get these cookies right is to follow the recipe exactly and to really pay attention to the details! It isn’t hard, but you do have to get a few things right for this cookie to turn out.

You want the cookie to puff up and leave a foot around the bottom, which looks like a little ruffle around the edges. This is the best way to tell right off the bat if your cookie worked. They should rise up evenly and have a nice smooth top. You will need to use egg whites, and no egg yolks in this recipe. I love to make creme brulee with the leftover yolks! You fill these sandwich cookies with anything you want! I like to do a mousse or white chocolate buttercream. If you want to add a jam in the center, you can pipe a ring of something a little stiffer around the outside of the shell (leaving a space in the middle for jam) and add your favorite jam (mine is strawberry jam). When you close your cookie it is a delicious flavorful surprise in the inside!

Ingredients

You will want to get out your kitchen scale for these French macarons! They are not hard to make, they just take a lot of attention to detail. Measuring in cups won’t be as accurate as measuring by grams. So grab your kitchen scale and lets get baking!

Granulated Sugar: This is your regular pantry sugar. This is added to the egg whites to help make the meringue.Egg Whites: You will want to separate your egg whites from your yolks. Make sure absolutely NO yolk gets into your whites or it will not whip up the right way.Almond Flour: Yes, you will need almond flour! This is the traditional flour, and it also makes this cookie gluten-free. So yay for all our gluten-free friends, this is a tasty treat just for you!Powdered Sugar: This adds extra sweetness, and also helps you get that nice crispy shell on the outside. Trust me, you DO need to use both powdered and granulated sugar in this recipe.Filling of Choice: I talk more about what filling options you have in the tip box below, as well as share some of my suggested recipes.Gel Food Coloring: This is optional. The macarons will be a cream color if you don’t add coloring. I think they look so fun with a little color! Don’t use liquid coloring, only use gel or powder. Any additional liquid can throw off the consistency of the cookies.

How to Make Macarons

Ok let’s talk about macarons. First off, I want you to stop thinking they are a hard cookie to make! We’ve all seen those baking shows on TV where a lot of people mess up their macarons, but don’t forget that KIDS can also make these cookies and do it perfectly! That’s because all you have to do is pay attention to the details and there are no cutting corners. These cookies have to be made a certain way, and if you do that they will be perfect. So find your courage and lets get to it.

Make the Batter

Prep: Prep the baking sheets by lining them with silicone baking mats, ideally the ones with the macaron templates on them. If you don’t have the template mats, use the provided template placed under the silicone mats.Simmer Water: Bring one inch of water to a simmer in a small pot.Clean Bowl and Make Meringue: Wipe the bowl of a stand mixer clean with white vinegar and add the egg whites and granulated sugar. Whisk to combine. Place the bowl over the simmering water being sure the bowl does not touch the water. Whisk until the sugar has dissolved and the mixture is frothy, about 2-3 minutes.Whip Meringue: Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on high speed until glossy, stiff peaks form and the bowl is cooled to room temperature.Sift Flour and Sugar: While the egg whites whip, sift the almond flour and powdered sugar twice through a fine mesh sieve.Add Flour to Meringue: Add the almond flour mixture to the whipped egg whites and fold, pressing against the side of the bowl as you go. The batter should flow like lava off the spatula in a steady line without breaks and should be able to make a figure 8 without any breaks. The batter should melt back into itself after 10-15 seconds. If it does not and instead just sits on top of the batter beneath it, fold a few more times and try the figure 8 again.

Pipe and Rest

Pipe: Add the batter to a piping bag, taking care to not overfill the bag. Half to two-thirds full is plenty. Snip off the end of the bag, leaving about a quarter inch hole. Pipe the macarons at a 90 degree angle, making a slight swirl motion after you stop piping to prevent dimples.Get Air Bubbles Out: Tap the pan firmly on the counter 3-4 times to help remove any air bubbles. You can use a toothpick to pop bubbles that come to the surface but do not pop on their own.Rest: Let the macarons rest for 30-60 minutes, until a skin forms on the outside and they do not stick when you lightly touch them.

Bake and Assemble

Preheat Oven: While the macarons rest, preheat the oven to 300 degrees fahrenheit. When the macarons are ready, bake for 15-18 minutes.Test Doneness: To test if the macarons are ready, touch the top of one. It should not jiggle or move around at all, and the top should feel firm. You can gently peel it off the parchment or silicone mat. A macaron that is done will peel off with an in-tact bottom whereas a macaron that needs more time will stick and leave the bottom behind.Let Cool and Fill: Once done baking, remove the macarons from the oven and let them cool on the tray. Once cooled, pipe your chosen filling in the center of one shell and gently top with a second shell.Mature: If you would like the macarons to develop deeper flavor, fill them and store them in an airtight container in the fridge overnight. This process is called maturing and will allow the shells to absorb the flavor of the filling and the shells to soften slightly.

Prepare your tastebuds for these luscious chocolate covered bananas! With just a few simple ingredients, you’ll be whipping up a creamy, chocolatey treat that’s sure to bring a smile to your face.

Valentine’s Day is just around the corner, and you can’t go wrong by making all of the chocolate-covered desserts! Chocolate covered strawberries are always a must, but these chocolate covered Oreos and pretzels are great, too!

Chocolate Covered Banana Bites

Chocolate-covered strawberries get a lot of time in the spotlight this time of year, but let me present you with another option… these crazy good chocolate covered bananas! Don’t get me wrong, strawberries covered in chocolate are heavenly, but there’s something about bananas and chocolate that is SO good. They’re perfectly soft and creamy. If you haven’t tried them before, here’s your sign to!

These taste like a mini banana split. They’re the perfect size and SO delicious! It’s easy to make a lot of them, so if you have a Valentine’s party planned, add these to the lineup! I’m using semi-sweet, milk, and white chocolate here, so there’s a flavor for everyone. These are great for adding to a dessert charcuterie board or eating on their own. You are going to love these little banana delights!

4-Ingredient Chocolate Covered Bananas

Depending on the type of chocolate you choose to use, you may only need 2 ingredients! Simple desserts are the best. Make a batch for yourself when a sweet tooth hits! Check out the recipe card for exact measurements!

Bananas: Make sure your bananas are as ripe as possible so they’re soft and creamy.Semisweet Chocolate Chips: If you don’t want your chocolate to be too sweet, this is the kind to go for! Dark chocolate also works.Milk Chocolate Chips: My personal favorite! I love a blend of sweet and chocolatey.White Chocolate Chips: If you want something more on the creamy side. You can also use leftovers for a pretty white drizzle!Toothpicks: For dipping. You can also use wooden skewers, popsicle sticks, or forks to keep it simple. Whatever you have on hand!

How to Make Chocolate Covered Bananas

It’s so easy! Fondue, anyone? Feel free to break out your other favorite goodies to use leftover chocolate for! Besides bananas and strawberries, I love dipping homemade marshmallows in melted chocolate! It’s so heavenly.

Prep Baking Sheet: Prepare a baking sheet by lining it with parchment paper.Melt Chocolate: Place the chocolate chips in 3 separate microwave-safe bowls. Place the bowl in your microwave on high for 20 second intervals, stirring each one between each heating until all the chocolate is melted. Don’t overheat your chocolate or you will burn them and they won’t be good for dipping. (Psst- if you overheated your chocolate, don’t worry! See my tips section below on how to fix it.)Prepare Bananas: Once your chocolate mixture is ready, peel and slice your bananas, I sliced mine into medallions. Using a toothpick, pick up one slice at a time and dip banana into the melted chocolate, either covering the whole piece or just part of it. Once the banana pieces are dipped, place them on your prepared baking sheet and place in the fridge to cool and harden.Serve or Store: Enjoy fresh or keep in an airtight container in the fridge for up to 3 days.

Poutine is a famous Canadian dish that you are going to love making at home! Delicious crispy fries topped with savory gravy and cheese curds are exactly what every party needs. You can serve them as an appetizer or side for any occasion!

I am such a fan of party food. I love hosting and getting together with friends and family. Party food is so fun to make and some of the most popular recipes on my blog! If you have a fun gathering coming up, you have to try this Insanely Delicious Hot Crab Dip, these Easy Grape Jelly Meatballs, and these super yummy Jalapeño Poppers with Bacon.

What Is Poutine?

If you are like me, you had to ask what poutine was the first time someone brought it up! I am definitely not from Canada, but I can appreciate this cheesy french fry dish that is loaded with a delicious gravy topping. It is really that simple! And yes, it is every bit as addicting as it sounds. The first time I tried it, I knew I had to make some at home for my kids. They were a huge hit and now it’s something that we have all the time.

The best part about this recipe is the gravy of course. The gravy is similar to a brown gravy, and it’s even easier to make! It is so flavorful and savory. In fact, it would be amazing over grilled chicken or on top of mashed potatoes too! But back to the poutine. After you smother the fries in the gravy, you top with cheese and enjoy. It really is so good! And who says you can’t switch things up a little and load those fries up with chicken, veggies, and whatever else you like!

Ingredients

Simple ingredients make up this poutine recipe. You can make your own fries from scratch, or you can take some frozen fries and pop them in the air fryer. However you decide to make the fries, this dish will be incredible! You can find the exact measurements below in the recipe card.

Fries: French fries are the base of the dish! I have some suggestions for how to cook the fries below in the recipe card.Cheese Curds: I like to add cheese curds on top for extra flavor. You could also add shredded cheese instead like mozzarella which melts really well.Butter: Butter adds delicious fat and flavor.All-Purpose Flour: This will help thicken up the gravy.Beef Broth: Beef broth or beef stock add so much extra flavor.Chicken Broth: I like to add both beef and chicken broth or chicken stock because it really makes this taste like traditional poutine.Salt and Pepper: To taste. If you use already salted fries you may want to add less salt here.

Poutine Recipe

This authentic poutine recipe is going to be a hit at your next gathering! The beef gravy is so savory and full of flavor, and it really makes the whole thing an unforgettable side dish or appetizer. It’s so easy to whip up too! Poutine gravy is the best thing to make for any party because everyone loves it.

Make Roux: To prepare the gravy, in a medium saucepan over medium heat, melt the butter then add in the flour and whisk until smooth. Cook the flour and butter mixture until it is golden, about 5 minutes.Add Broth and Whisk: Add in the beef and chicken broths, and salt and pepper, whisking continuously to smoothly incorporate. Continue cooking the gravy on medium low heat until it has thickened to a consistency you like.Make Fries: Make the fries according to the package and plate them, pour your fresh gravy over the top of the fries and crumble the white cheddar cheese curds on top.Enjoy: Enjoy fresh or make the gravy ahead of time and keep it refrigerated until you are ready to use it, up to 5 days in an airtight container.

Poutine is a famous Canadian dish that you are going to love making at home! Delicious crispy fries topped with savory gravy and cheese curds are exactly what every party needs. You can serve them as an appetizer or side for any occasion!

I am such a fan of party food. I love hosting and getting together with friends and family. Party food is so fun to make and some of the most popular recipes on my blog! If you have a fun gathering coming up, you have to try this Insanely Delicious Hot Crab Dip, these Easy Grape Jelly Meatballs, and these super yummy Jalapeño Poppers with Bacon.

What Is Poutine?

If you are like me, you had to ask what poutine was the first time someone brought it up! I am definitely not from Canada, but I can appreciate this cheesy french fry dish that is loaded with a delicious gravy topping. It is really that simple! And yes, it is every bit as addicting as it sounds. The first time I tried it, I knew I had to make some at home for my kids. They were a huge hit and now it’s something that we have all the time.

The best part about this recipe is the gravy of course. The gravy is similar to a brown gravy, and it’s even easier to make! It is so flavorful and savory. In fact, it would be amazing over grilled chicken or on top of mashed potatoes too! But back to the poutine. After you smother the fries in the gravy, you top with cheese and enjoy. It really is so good! And who says you can’t switch things up a little and load those fries up with chicken, veggies, and whatever else you like!

Ingredients

Simple ingredients make up this poutine recipe. You can make your own fries from scratch, or you can take some frozen fries and pop them in the air fryer. However you decide to make the fries, this dish will be incredible! You can find the exact measurements below in the recipe card.

Fries: French fries are the base of the dish! I have some suggestions for how to cook the fries below in the recipe card.Cheese Curds: I like to add cheese curds on top for extra flavor. You could also add shredded cheese instead like mozzarella which melts really well.Butter: Butter adds delicious fat and flavor.All-Purpose Flour: This will help thicken up the gravy.Beef Broth: Beef broth or beef stock add so much extra flavor.Chicken Broth: I like to add both beef and chicken broth or chicken stock because it really makes this taste like traditional poutine.Salt and Pepper: To taste. If you use already salted fries you may want to add less salt here.

Poutine Recipe

This authentic poutine recipe is going to be a hit at your next gathering! The beef gravy is so savory and full of flavor, and it really makes the whole thing an unforgettable side dish or appetizer. It’s so easy to whip up too! Poutine gravy is the best thing to make for any party because everyone loves it.

Make Roux: To prepare the gravy, in a medium saucepan over medium heat, melt the butter then add in the flour and whisk until smooth. Cook the flour and butter mixture until it is golden, about 5 minutes.Add Broth and Whisk: Add in the beef and chicken broths, and salt and pepper, whisking continuously to smoothly incorporate. Continue cooking the gravy on medium low heat until it has thickened to a consistency you like.Make Fries: Make the fries according to the package and plate them, pour your fresh gravy over the top of the fries and crumble the white cheddar cheese curds on top.Enjoy: Enjoy fresh or make the gravy ahead of time and keep it refrigerated until you are ready to use it, up to 5 days in an airtight container.