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  • The Best Buttercream Frosting

    Need the BEST buttercream frosting for all of your favorite cakes and cupcakes? I’ve got you covered! This buttercream frosting is the only recipe you’ll ever need. Soft, smooth, and perfectly rich!

    Homemade frosting is the best way to elevate any cake. It’s a lot easier than you’d think to make! It also tastes a million times better than store-bought. Try my recipes for cream cheese frosting, chocolate buttercream, and royal icing next!

    The Best Buttercream Frosting Recipe

    Buttercream is my favorite frosting to work with. Don’t get me wrong, cream cheese frosting is wonderful too, but there’s something about buttercream that’s so luscious! I have recipes for both chocolate and white chocolate buttercream on the blog, but I decided it was time to add some classic vanilla buttercream! I know it may seem simple, but trust me, it’s anything but! (Speaking from experience) you’ll want to eat the whole bowl.

    This buttercream frosting has the perfect consistency. It’s thick and smooth- perfect for frosting cupcakes with! I’ve also included tips on how to thin it out a little if you’re wanting something softer. Either way, you’re going to love how this buttercream tastes. So rich and buttery! Try it out on this classic yellow cake or chocolate cake! I promise you won’t regret it.

    Buttercream Ingredients

    Here’s everything you need to make the best buttercream frosting! I love that they’re all things I have in my fridge and pantry. The key to the best buttercream is the ratios of each ingredient. Every time I use this recipe my buttercream frosting ends up perfectly soft and smooth! You can find exact measurements in the recipe card below.

    Butter: Since we add salt separately, I used unsalted butter here. To make sure your frosting mixes together smoothly, use room temperature butter!Powdered Sugar: Adds sweetness and gives the frosting a smooth texture.Vanilla Extract: Deepens the flavor of the frosting and adds sweetness. I recommend using pure vanilla extract for the best flavor!Salt: Just a pinch to enhance the flavors of the buttercream.Heavy Cream: Adjusts the consistency of the buttercream frosting. It also makes it super creamy!Purple Food Coloring: (Optional) If your frosting ends up yellow and you want it to be bright white, add in a drop of purple food coloring. Purple cancels out yellow tones.

    How to Make the Best Buttercream Frosting

    Making perfect buttercream is a lot easier than you’d think! It comes together in just a few simple steps. I know you’re going to love this frosting as much as I do. Definitely the recipe to have on hand for all of your cake-making needs!

    Mix Butter and Sugar: Beat the butter and powdered sugar together slowly in a stand mixer until combined.Add Vanilla, Salt and Cream: Add the vanilla, salt and 3 tablespoons of cream. Then beat until smooth.Adjust Consistency: Add more cream if needed to reach a softer, smoother consistency.

    Tips and Tricks

    Here are a few of my favorite tips for working with buttercream frosting! Once you get a taste of this deliciousness, I know it will become your go-to frosting as well!

    Adjust Color: If your buttercream is too yellow because of the butter, add just a tiny bit of purple food coloring to get a bright white frosting.Consistency: Soft buttercream is better for frosting full cakes whereas stiff is better for piping flowers and details. If you are going to be piping with it and frosting, remove however much you need to pipe with before adding more cream to soften the remaining frosting.Use Room Temperature Butter: Room temperature butter is essential to getting a nice smooth buttercream.Mix Slowly: Start slow when mixing, scraping down the sides and bottom of the bowl as needed. If you go too fast, then the powdered sugar will fly everywhere.

    How Long Does Homemade Buttercream Last?

    Here’s how to store it both in the fridge and at room temperature! Be sure to refrigerate your buttercream if you’re making it ahead of time. It will stay more fresh this way.

    At Room Temperature: Store in an airtight container at room temperature for up to 2 days. In the Refrigerator: Store in an airtight container in the fridge for up to 7 days. You will want to bring it to room temperature before using it to frost anything. It may need to be beaten for a short while with a little more cream to return to a creamy, smooth texture.

    Delicious Cakes to Pair Your Buttercream Frosting With

    Now that you have some amazing buttercream frosting on hand, here are a few delicious cakes to try it out with! They’re all soft, moist, and just what you need to satisfy your sweet tooth. For more inspiration, find my full list of cake recipes here.

    Desserts

    Butter Pecan Cake

    Desserts

    Key Lime Cake

    Desserts

    Homemade Funfetti Cake

    Desserts

    Lemon Blueberry Cake

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    Best Buttercream Frosting

    Need the BEST buttercream frosting for all of your favorite cakes and cupcakes? I’ve got you covered! This buttercream frosting is the only recipe you’ll ever need. Soft, smooth, and perfectly rich!
    Course Cake, pantry staple
    Cuisine American
    Keyword buttercream frosting recipe, vanilla buttercream
    Prep Time 25 minutes
    Total Time 25 minutes
    Servings 5 Cups
    Calories 1433kcal
    Author Alyssa Rivers

    Ingredients

    1 pound unsalted butter room temperature8 cups powdered sugar2 teaspoons vanilla extract1 pinch salt3-4 tablespoons heavy cream more if neededFood coloring

    Instructions

    Beat the butter and powdered sugar together slowly in a stand mixer until combined. Add the vanilla, salt and 3 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.

    Nutrition

    Calories: 1433kcal | Carbohydrates: 192g | Protein: 1g | Fat: 77g | Saturated Fat: 49g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 205mg | Sodium: 24mg | Potassium: 37mg | Sugar: 188g | Vitamin A: 2399IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.1mg

  • Boom Boom Sauce

    Boom Boom Sauce is a sweet and spicy mayonnaise-based sauce that is perfect for dipping! It takes 5 minutes to whip up and is so full of flavor, making it perfect for fries, onion rings, and so much more.

    I seriously love a good dip. Especially one that is easy to make! This boom boom sauce is basically a spicy fry sauce and is perfect for dipping your sweet potato fries, some onion rings, and even fried green tomatoes!

    What Is Boom Boom Sauce?

    But seriously, what is boom boom sauce? It’s really just a spiced fry sauce, and very similar to yum yum sauce. But not to be confused with Bang Bang sauce. I know, it’s getting confusing. Who comes up with these names anyways? I seriously Googled “why is it called boom boom sauce?” and the internet was confused. It comes from the Sheetz gas stations which are located mainly on the east coast. My guess of why they called it that is you dump some ingredients in a bowl, mix them together, boom boom you’ve got a sauce!

    So more about the sauce. It’s a garlicky, spicy, tomatoey sauce with a mayo base. It’s perfect on burgers, with chicken tenders, and even as a dip for shrimp! Of course, the classic way to eat it is dipping your french fries in it. Out of all of the sauce recipes on my blog, this one is probably the easiest and has the most flavor. The taste is just hard to beat. So let’s get to making it!

    Ingredients

    Just like with any sauce, there are lots of ways to make this boom boom sauce. You can add a different kind of hot sauce to switch up the level of spice. You can add Dijon mustard for a little different taste (which I do often!). A little cayenne pepper also tastes amazing! If you want to keep this dairy free, then you can use a vegan mayonnaise. A little lime juice or vinegar can brighten up the flavors. Other than that, all you will need is a bowl and a whisk to make this amazing sauce! You can find the measurements below in the recipe card.

    Mayonnaise: Any kind will work!Ketchup: This adds sweetness and acid from the tomatoes.Sweet Chili Sauce: This gives a little extra kick of heat and sweetness. You could use any kind of brand or flavor you want to keep things interesting.Onion Powder: I like to use onion powder for an extra kick of umami flavor.Garlic Powder: This blends so well with the garlicky Sriracha.Sriracha Sauce: The classic hot sauce that really makes this sauce unforgettable. If you like spice, then this is an ingredient you can add more of!Salt and Pepper: I like to use Kosher salt and crack some fresh black pepper to taste.

    Boom Boom Sauce Recipe

    I love this simple boom boom sauce copycat recipe! It’s so tasty and perfect for almost any occasion. I share some of my favorite ways to serve and eat this sauce below in the tip box (hint: it’s AMAZING on sandwiches!). Here’s how to make this simple sauce.

    Add Ingredients: Add the mayonnaise, ketchup, sweet chili sauce, garlic powder, onion powder, sriracha, and salt to a medium-sized bowl.Whisk: Whisk to combine until all of the ingredients are well blended.Chill: Store in an airtight container in the refrigerator until ready to use.Enjoy: Enjoy as a dipping sauce for anything fried, or as a spread for sandwiches and burgers!

    Tips for Serving and Eating Boom Boom Sauce

    If this is your first time hearing of boom boom sauce, then you may be wondering what to eat it with! Well lucky for you, you can try it with just about anything and I bet you’ll love it! So don’t overthink it. If you are still looking for some ideas, then here are my favorite ways to eat this sauce.

    Sandwiches and Burgers: Ever tried putting fry sauce on a burger? This sauce is even better than that! You can spread it on any burger or sandwich for a creamy and spicy addition. The base is mayo, so think of it that way!Asian Dishes: I have tried this with steamed and fried shrimp, fried rice, egg rolls, and wontons and was not disappointed! Asian flavors mesh really well with this garlicky spicy sauce.Fried Snacks and Sides: Your classic burger joint fried sides are the perfect companion for this sauce. Onion rings, fried zucchini, french fries of all varieties come to mind!

    Storing Leftovers

    Storing boom boom sauce couldn’t be easier. Put it in an airtight container in the refrigerator and you have a yummy sauce to pull from all week. I love it so much!

    In the Refrigerator: You can store your leftovers in an airtight container in the fridge for up to 5 days.

    Other Yummy Sauces to Try

    You can never have too many sauce recipes up your sleeve. A homemade sauce is so simple, yet everyone always comments on it. I love sharing my simple recipes with everyone! Here are a few of my favorites that I think you’re going to love!

    Dressings, Sauces, and Dips

    Cane’s Sauce

    Dressings, Sauces, and Dips

    Homemade Hoisin Sauce

    Dressings, Sauces, and Dips

    Homemade Buffalo Sauce

    Dressings, Sauces, and Dips

    Homemade Cheese Sauce

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    Boom Boom Sauce

    Boom Boom Sauce is a sweet and spicy mayonnaise-based sauce that is perfect for dipping! It takes 5 minutes to whip up and is so full of flavor, making it perfect for fries, onion rings, and so much more.
    Course condiment, dip, Sauce
    Cuisine American
    Keyword 5 minute, boom boom sauce
    Prep Time 5 minutes
    Cook Time 0 minutes
    Total Time 5 minutes
    Servings 10
    Calories 168kcal
    Author Alyssa Rivers

    Ingredients

    1 cup mayonnaise, low-fat or regular3 tablespoons ketchup3 tablespoons sweet chili sauce1/2 teaspoon granulated onion powder1/2 teaspoon granulated garlic powder2 teaspoons sriracha1/8 teaspoon Kosher salt and cracked black pepper

    Instructions

    Add the mayonnaise, ketchup, sweet chili sauce, garlic powder, onion powder, sriracha, and salt to a medium-sized bowl.
    Whisk to combine until all of the ingredients are well blended.
    Store in an airtight container in the refrigerator until ready to use.
    Enjoy as a dipping sauce for anything fried, or as a spread for sandwiches and burgers!

    Nutrition

    Serving: 2tablespoons | Calories: 168kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 284mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg

  • Mexican Hot Chocolate

    Spice up your hot cocoa game with a batch of this flavorful Mexican hot chocolate! It’s rich and creamy with a touch of cinnamon and chili powder. The perfect remedy for chilly months!

    Hot chocolate is one of the few things that make cold Utah winters bearable. It’s even better when you make it from scratch! You’ll have to try these recipes for white hot chocolate, peppermint hot chocolate, and hot chocolate bombs as well!

    Homemade Mexican Hot Chocolate

    Homemade Mexican hot chocolate is a fun twist on classic hot chocolate. This traditional Mexican beverage is made with chocolate that is typically flavored with cinnamon and other warm spices! To make it, all you need to do is melt some milk chocolate chips in a saucepan, then add in some cocoa powder, cinnamon, chili powder, and a few other simple ingredients. Once it’s mixed together it becomes so smooth and creamy! You can also add a splash of vanilla extract or a pinch of sea salt to enhance the flavor. The sky is the limit when you make Mexican hot chocolate at home!

    Serve Mexican hot chocolate in your favorite mug topped with whipped cream or marshmallows. It’s also great on its own because of the added spices! Mexican hot chocolate is perfect for cold winter evenings or as a special treat during the holiday season. It’s also a great way to spice up your regular hot chocolate recipe and add a touch of Mexican flair. You’re going to love it! The taste is out of this world. For more fun Mexican-inspired recipes, check out my full list here!

    Ingredients Needed

    Here is everything you need to make a batch of this delicious Mexican hot chocolate. Check out my tips section below as well for substitutes and ways to make it dairy-free!

    Milk: Milk is a key ingredient in Mexican hot chocolate, giving it a creamy and smooth base for the chocolate and spices.Cocoa Powder: Cocoa powder adds rich chocolate flavor to the Mexican hot chocolate.Sugar: Sugar is added to sweeten the hot chocolate, balancing the bitterness of the cocoa powder and the spices.Cinnamon: Adds warmth and depth to the chocolate, and complements all of the other flavors.Vanilla: Vanilla is another ingredient that adds sweetness and flavor. Use pure vanilla extract if you can! It adds the best flavor. It’s subtle but so tasty!Chili Powder: Chili powder is a signature ingredient in Mexican hot chocolate, adding a subtle, smoky heat to the drink. It works in harmony with the other spices and adds a unique and delicious flavor!Milk Chocolate Chips: Add a rich and creamy texture to the hot chocolate. They melt perfectly into the warm milk mixture! Milk chocolate chips also add more rich, chocolatey flavor to the drink. You can swap these out for dark chocolate chips or even white chocolate to switch things up a bit!Dash of Salt: Just a pinch to balance out the flavors!Cayenne Pepper: (Optional) Adds an extra kick of spice! This is optional, so leave it out if you don’t want your hot chocolate to be too spicy.

    How to Make Mexican Hot Chocolate

    Not only is this spiced hot chocolate super easy to make, but it’s ready in 10 minutes! You’ll never want to use powdered hot chocolate mix again! This is such a fun take on traditional hot chocolate. The spices just warm you right up!

    Combine Ingredients: In a medium saucepan over medium-high heat, combine the milk, cocoa powder, granulated sugar, cinnamon, chili powder, and milk chocolate chips. Whisk to combine.Melt: As the mixture heats up, continue to whisk until the chocolate chips melt. Heat for about 5 minutes, or until it reaches the desired temperature.Serve: Remove from heat, and stir in the vanilla. Serve immediately, and top with your favorite hot chocolate toppings! You can also add a pinch of cayenne pepper to make it spicier.

    Tips and Variations

    The great thing about homemade hot chocolate is you can switch it up however you like. So whether you want to make it dairy-free, super spicy, or add in extra flavors, it’s all up to you!

    Make it Dairy-Free: You can make your Mexican hot chocolate dairy free by swapping out the regular chocolate chips for dairy free, (you can find some here!) and also using nut milk or lactose-free milk. This is also great for vegan diets!Use High-Quality Chocolate: My tip for making the best homemade hot chocolate is to use high quality chocolate chips! You can also use a baking bar instead, just make sure it has a high cacao percentage. I always go for Ghirardelli 60% cacao.Add Toppings: Whipped cream, marshmallows, or a sprinkle of cocoa powder or cinnamon can all be great toppings for Mexican hot chocolate. You can also add a drizzle of chocolate, white chocolate, or caramel sauce! A cinnamon stick is also great for presentation!

    Storing Leftover Mexican Hot Chocolate

    You can store leftover Mexican hot chocolate in the fridge in an airtight jar for about 2 days. To warm it up, simply pop it in the microwave or heat it over the stove on medium heat. I always prefer to heat it up over the stove because I can control the heat, stir it constantly, and keep the milk from scalding.

    More Hot Chocolate Recipes

    If you loved this Mexican hot chocolate, you’ve got to try out some of these other recipes! They’re so delicious and easy to make! If your kids are anything like mine, they’ll be begging you to make it all the time. Homemade hot chocolate is just too irresistible!

    Beverages

    Cookies and Cream Hot Chocolate

    Desserts

    Hot Chocolate Spoons

    Desserts

    Homemade Hot Chocolate Bombs

    Beverages

    Pumpkin Pie White Hot Chocolate

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    Mexican Hot Chocolate

    Spice up your hot cocoa game with a batch of this flavorful Mexican hot chocolate! It’s rich and creamy with a touch of cinnamon and chili powder. The perfect remedy for chilly months!
    Course Beverage
    Cuisine Mexican
    Keyword mexican hot chocolate, mexican hot chocolate recipe
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 4
    Calories 340kcal
    Author Alyssa Rivers

    Ingredients

    4 cups milk1/4 cup cocoa powder1/3 cup sugar1 teaspoon cinnamon1 teaspoon vanilla1/8 teaspoon chili powder1/2 cup milk chocolate chipsdash of saltpinch cayenne pepper, optional

    Instructions

    In a medium saucepan over medium-high heat, combine the milk, cocoa powder, granulated sugar, cinnamon, chili powder, and milk chocolate chips. Whisk to combine.
    As the mixture heats up, continue to whisk until the chocolate chips melt. Heat for about 5 minutes, or until it reaches the desired temperature.
    Remove from heat, and whisk in the vanilla. Serve immediately, and top with your favorite hot chocolate toppings!

    Nutrition

    Calories: 340kcal | Carbohydrates: 47g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 110mg | Potassium: 453mg | Fiber: 3g | Sugar: 43g | Vitamin A: 466IU | Vitamin C: 0.2mg | Calcium: 339mg | Iron: 1mg

  • Brown Butter Chocolate Chip Cookies

    Brown Butter Chocolate Chip Cookies are perfectly thick and chewy chocolate chip cookies that are made even better with rich browned butter. They might just be better than the classic and are just as simple to make!

    Browned Butter is a special ingredient that makes every sweet a little bit more special. Warming it up in the pan gives it an extra depth of flavor and I love it so much! Once you try these amazing cookies, you will want all the browned butter recipes! You’ve got to try these Browned Butter Snickerdoodles, these amazing Brown Butter M&M Cookies, and one of my favorites, these Maple Cookies with Brown Butter Frosting.

    Browned Butter Chocolate Chip Cookies

    Brown butter just makes every cookie recipe better. Actually, I’m going to be bold here are say it makes EVERY recipe better. It gives everything a caramelly, nutty flavor that is to die for! And it is no exception in this brown butter chocolate chip cookie recipe. This recipe takes chocolate chip cookies to the next level. It tastes sweet and nutty at the same time. I immediately had to try it in some of my other recipes, like these Brown Butter Sugar Cookie Bars.

    I think that this might just be the best cookie recipe that I have tried! And that is saying a lot, because I make a mean Pumpkin Cheesecake Snickerdoodle. There is just something so perfect about a chocolate chip cookie, and the brown butter just takes it to the next level. You definitely won’t regret giving this recipe a try! You can even say the browned butter is your secret ingredient to the perfect chocolate chip cookie. I know people will be asking for your recipe once they try these!

    Ingredients

    Brown butter cookies need the same ingredients as a regular chocolate chip cookie recipe. I like to include some yogurt for extra moisture and flavor, and I use coarse sea salt instead of regular. I just love the little bites of salt! You will also want some wire racks for cooling the cookies, and a cookie scoop for scooping out the cookie dough ball. You can find the measurements below in the recipe card.

    Butter: Use unsalted butter. I explain how to brown the butter in the recipe card.Flour: All purpose will work.Baking Soda: The leavening agent.Coarse Sea Salt: You get a nice salty flavor in every bite and it totally makes it taste like a salted caramel cookie.Brown Sugar: Light or dark will both work.Sugar: White granulated is what I use.Egg: Make sure to use large grade A eggs.Egg Yolk: Adds extra moisture.Vanilla: Adds classic sweetness and flavor.Plain Yogurt: Creates the moisture lost by browning the butter.Chocolate Chips: Semi-sweet, dark, milk, chunk or a mixture of chocolate works. I really like a mixture of milk chocolate and chocolate chunks.

    Brown Butter Chocolate Chip Cookie Recipe

    There is nothing better than a gooey chewy warm out of the oven brown butter chocolate chip cookie. My mouth is watering right now just thinking about it! The only extra step you need to take is to brown the butter. The rest of the recipe is really pretty much the same as any chocolate chip cookie recipe. The key is to chill the dough for at least 30 minutes, I promise it will make a difference!

    Brown Butter: Cut the butter in piece and place in a saucepan over medium heat. Whisking constantly allow the butter to brown. Then remove from heat and let cool to room temp.Mix: Whisk the flour, baking soda, and sea salt together in a bowl and set aside.Combine: In a stand mixer combine sugars and brown butter, blend until smooth. Then add in the egg, egg yolk, vanilla and yogurt.Fold: Next fold in the flour mixture into the wet. Then stir in the chocolate chips.Chill: Cover and place in refrigerate for at least 30 min.Bake: On a baking sheet lined with parchment scoop the dough out by tablespoons about 2 inches apart and then bake for 10-12 min. in a 350 degree oven.

    How to Brown Butter

    Browning butter is quite simple but you do have to be careful you don’t burn it. Make it on the stovetop and wait for the nutty aroma to fill your home.

    Use a Light Colored Pan: If you have one, use a light-colored pan. This will help you see when the butter is browned. This will help you tell the difference between browned and burnt.Stir: Continue to stir as it melts and watch as it turns to an amber color and smells nutty. Then it’s done.Remove: To keep it from continuing to cook, quickly remove from heat and pour into a heat-proof bowl. Make sure to scrape all the dark brown bits from the bottom. Those are the flavor makers.Moisture: When you brown butter, you get incredible flavor but you do lose moisture. That’s why adding yogurt or milk to your brown butter chocolate chip cookies is necessary.

    Tips for Making Brown Butter Chocolate Chip Cookies

    Even if you have made brown butter chocolate chip cookies, go through these tips! They will help you get the perfect cookie every time.

    Chill: It is so important to chill cookie dough. It ensures a thicker cookie and a more intense flavor. It will also heighten the buttery caramel flavor of the browned butter.Nuts: Add chopped nuts for extra texture and flavor!Sea Salt: The sea salt creates these pockets of saltiness that balances the sweetness, you can add up to 1 teaspoon of the sea salt.Yogurt: Seems weird but it’s necessary since the browned butter loses moisture, so this replaces it.Storage: Keep cookies in a fresh in an airtight container for up to a week.Freeze: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 min. Then transfer to a freezer safe bag, they’ll keep for up to 3 months.Freeze Cooked Cookies:  Cool completely then place in a freezer safe bag and keep for up to 3 months.

    Storing Leftovers

    These browned butter chocolate chip cookies make the BEST leftovers. I especially love stashing a few in the freezer when the cravings hit. Here is how to store your leftovers.

    On the Counter: Keep cookies in an airtight container on the counter for up to a 7 days.In the Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 min. Then transfer to a freezer safe bag, they’ll keep for up to 3 months. To store cooked cookies, cool them completely then place in a freezer-safe bag and keep for up to 3 months.

    More Browned Butter Recipes

    Browned butter is amazing in more than just desserts! Browned butter can seriously add a depth of flavor that you can’t get any other way. You are going to want to give these yummy recipes a try.

    Dinner

    Brown Butter Spicy Garlic Shrimp

    Dinner

    Brown Butter Lemon Salmon

    Dinner

    Browned Butter and Mizithra Cheese Spaghetti

    Dinner

    Brown Butter Garlic Fried Gnocchi

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    Brown Butter Chocolate Chip Cookies

    Brown Butter Chocolate Chip Cookies are perfectly thick and chewy chocolate chip cookies that are made even better with rich browned butter. They might just be better than the classic and are just as simple to make!
    Course Dessert
    Cuisine American
    Keyword brown butter chocolate chip cookies, chocolate chip cookies, cookie recipes
    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 27 minutes
    Servings 24 Cookies
    Calories 212kcal
    Author Alyssa Rivers

    Ingredients

    1 cup unsalted butter2 1/4 cups all-purpose flour1 1/4 teaspoon baking soda1/2 teaspoon coarse sea salt1 cup light brown sugar1/2 cup granulated sugar1 large egg1 egg yolk2 1/2 teaspoon vanilla extract1 Tablespoon plain yogurt I used Greek yogurt1 cup semisweet chocolate chips I used jumbo

    Instructions

    Preheat oven to 350 degrees. Cut the butter in pieces and place in a saucepan over medium heat. Whisking frequently allow the butter to brown. Remove from heat and let cool to room temperature.
    In a mixing bowl, whisk together flour, baking soda, and sea salt. Set aside,
    In your mixer, combine sugars and brown butter. Blend until smooth. Add the egg, egg yolk, vanilla, and yogurt.
    Next, mix in the dry ingredients. Fold in the chocolate chips until incorporated. Cover and chill in the refrigerator for 30 minutes.
    On a non-stick baking sheet, or lined with parchment paper, scoop the dough out by tablespoons about 2 inches apart.
    Bake until golden brown in the preheated oven for 10-12 minutes.

    Video

    Notes

    Updated February 22, 2023

    Originally Posted on July 28, 2013

    Nutrition

    Calories: 212kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 118mg | Potassium: 72mg | Fiber: 1g | Sugar: 16g | Vitamin A: 261IU | Calcium: 19mg | Iron: 1mg

  • Garlic Edamame

    Garlic edamame is a tasty snack that’s super simple to make. The combination of garlic, soy sauce, and flaky salt adds a delicious punch of flavor to the nutty edamame beans! It’s a healthy, flavorful snack the whole family will enjoy.

    I’m a big snacker, which can be tough when I’m trying to eat healthy! Here are a few recipes I always turn to when I want a snack but don’t want to break my diet: apple chips, protein balls, and Greek yogurt dip with avocado fries! You’ve got to try them all!

    Edamame in a Garlic Sauce

    Edamame is one of those things that tastes good with just a bit of salt. It has such a mild flavor and a texture that’s so addictive! If you love edamame, you have to try it out with this delicious garlic soy sauce added. It’s a game-changer! It’s the perfect snack, side dish, or appetizer!

    Garlic edamame is not only a super tasty snack, but it’s also packed with nutrition. These little green beans are chock full of protein, fiber, and vitamins and minerals. The added soy sauce and garlic give them a savory and flavorful twist that will make your taste buds sing. Not to mention, edamame is a low-calorie snack that can help you get your snack on without sabotaging your healthy eating goals. Make a batch of these, your stomach will thank you! Looking for more healthy snacks? Try these crispy air fryer chickpeas or protein poppers!

    Ingredients Needed

    All you need to do is grab a bag of frozen edamame from the grocery store. You’ll have the rest of the ingredients to make this tasty snack in your pantry! I love how easy to make (and ultra flavorful!) this garlic edamame is. See the recipe card below for the exact measurements I use.

    Frozen Edamame: Edamame is a type of soybean that’s commonly served as a snack or appetizer. I love using frozen edamame because it’s so convenient. Frozen edamame is also pretty inexpensive, making this the perfect wallet-friendly snack.Water: Used to steam the beans.Olive Oil: The olive oil is used to coat the edamame and add a touch of flavor. It also helps the other ingredients stick to the beans.Garlic: Adds delicious savory flavor! I used fresh minced garlic here so it really packs in that delicious flavor.Soy Sauce: Adds a rich umami flavor to the edamame. I just used regular soy sauce, but you can also go for low-sodium soy sauce to make this snack a healthier option.Flaky Sea Salt: Flaky sea salt is a type of salt that has a coarse texture and briny flavor. It’s used to season the edamame and enhance its natural flavors!

    How to Make Garlic Edamame

    It’s super easy and takes less than 10 minutes! Garlic edamame is one of my new favorite snacks. I love that I can whip it up in a snap!

    Steam Edamame: In a medium-sized skillet add the edamame and water. Cover with a lid and then steam on medium high for about 5 minutes. Then remove edamame and set aside on a plate.Combine With Sauce: Add the olive oil and garlic. Sauté for 1-2 minutes and then add the edamame back to the skillet. Then add the soy sauce. Stir so the edamame is coated in the sauce. Then sprinkle with sea salt and serve.

    Ways to Use Edamame

    Not only is this garlic edamame a great snack, but it works well in other recipes as well! It’s perfect for stir fries, salads, rice bowls, you name it! Not only does the edamame add flavor, but a boost of protein and fiber as well!

    Dinner

    Salmon Rice Bowl

    Salads

    Asian Edamame Ramen Salad

    Dinner

    Easy Teriyaki Chicken Casserole

    Dinner

    Easiest Vegetable Stir Fry

    Storing Leftover Garlic Edamame

    Keep any leftovers for a quick and easy snack! The great thing about garlic edamame is that the flavors continue to meld as it sits, so it will be even more flavorful the next time you have it!

    In the Refrigerator: Store garlic edamame in an airtight container so it stays nice and fresh. It will keep for up to 4 days.

    More Healthy Snacks

    These nutrient-packed snacks are sure to satisfy everyone in your family. They’re super easy to throw together and so delicious! Happy snacking!

    Apple

    Air Fryer Apple Chips

    Easy Recipes

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    Desserts

    Avocado Chocolate Pudding

    Appetizers

    Fresh Rainbow Fruit Skewers

    Print

    Garlic Edamame

    Garlic edamame is a tasty snack that’s super simple to make. The combination of garlic, soy sauce, and flaky salt adds a delicious punch of flavor to the nutty edamame beans! It’s a healthy, flavorful snack the whole family will enjoy.
    Course Appetizer, Snack
    Cuisine Asian American
    Keyword garlic edamame, garlic edamame recipe
    Prep Time 3 minutes
    Cook Time 7 minutes
    Total Time 10 minutes
    Servings 4
    Calories 154kcal
    Author Alyssa Rivers

    Ingredients

    10 ounce frozen edamame1/4 cup water2 Tablespoons olive oil3 garlic cloves minced1 Tablespoon soy sauceflaky sea salt for sprinkling

    Instructions

    In a medium sized skillet add the edamame and water. Cover with a lid and steam on medium high for about 5 minutes. Remove edamame and set aside on a plate.
    Add the olive oil and garlic. Sauté for 1-2 minutes and add the edamame back to the skillet and add the soy sauce. Stir to coat the edamame in the sauce. Sprinkle with sea salt and serve.

    Nutrition

    Calories: 154kcal | Carbohydrates: 11g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 253mg | Potassium: 339mg | Fiber: 3g | Sugar: 2g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg

  • White Pizza Sauce

    This creamy white pizza sauce is made with sharp parmesan cheese and rich half and half. It is so smooth and bursting with cheesy creamy flavors, and perfect on top of pizza, over bread, or for dipping your breadsticks in.

    Have you ever been to Olive Garden and dipped your breadsticks in your alfredo sauce? That’s totally what this white pizza sauce reminds me of! It’s so stinking good, and you’ve got to try it on pizza or with breadsticks. To make your dish even better, try a homemade breadstick or roll like these copycat Olive Garden Breadsticks, these delicious Breadtwists, or these yummy Garlic Parmesan Pull-Aparts.

    White Sauce Pizza

    Ok, this white pizza sauce is a little too good! It will have you eating ALLLL the carbs, because it’s perfect on top of your pizza dough or homemade baked crostini. You can even put it over a pasta if you really wanted to, because it is basically a simple garlic alfredo sauce. However you decide to eat it, I can guarantee it will be gone in a flash. It’s too good to resist!

    So let’s talk about what’s in it. Simple ingredients that starts with butter and garlic browned in the pan. You will add flour to make a classic roux, then add your cream. I like to use half and half, but you could use whole milk instead. I think adding cream would be a little too thick, but go with your gut! Parmesan cheese is really what makes this sauce flavorful. You could experiment with using other cheeses because it’s a simple cheese sauce that would taste great so many ways.

    Ingredients

    This white pizza sauce is so easy and made from a few simple ingredients! It’s a really rich and flavorful sauce that is basically a simple garlic alfredo sauce. It takes about 10 minutes to make and my kids ask me to make it ALL the time. I bet your guests will be asking you for this recipe. You can find measurements below in the recipe card.

    Butter: Oh butter, how we love you! I used unsalted butter for the base of this sauce.Garlic: If you don’t want any little chunks of garlic in your sauce, use crushed garlic or finely grated fresh garlic. You could use minced garlic if you don’t mind a little pop of garlic flavor.All-Purpose Flour: This is to help thicken the sauce.Half and Half or Whole Milk: I love a thick and rich sauce, so I use half and half. You can use milk and it will turn out just as yummy!Onion Powder: This helps to ramp up the flavor a little bit.Salt and Pepper: I like to use Kosher salt and freshly cracked pepper to enhance the flavors.Parmesan Cheese: This is a salty delicious cheese that everyone loves on pizza! Use grated Parmesan cheese for the best flavor and texture.

    White Pizza Sauce Recipe

    White pizza sauce is the perfect base for any pizza! You can add all sorts of amazing toppings like tomatoes, spinach, red peppers, mushrooms, the list goes on. Really any vegetable is amazing on top of this sauce, and I especially loved artichoke hearts! You can put the sauce on before you bake the pizza crust, and make sure to add some extra cheeses like mozzarella and ricotta cheese. One of my kid’s favorite toppings is chicken. You really can’t go wrong with this simple and delicious sauce. Here is how you’ll make it.

    Cook Butter and Garlic: Heat the butter in a small saucepan over medium heat; then stir in the garlic. Cook for 30 seconds until fragrant.Whisk: Whisk in the flour and stir to make a roux.Make Sauce: Add the milk, onion powder, salt, pepper, and Parmesan cheese.Cook to Thicken: Cook and whisk continuously for about 5 minutes until the cheese is melted and the sauce has thickened slightly. Add more milk if the sauce is too thick.Enjoy: Remove from heat and then enjoy on pizza or as a dipping sauce for breadsticks.

    Tips for Making White Pizza Sauce

    This white pizza sauce is a quick 10 minute sauce that makes a great starting point for so many different flavor combinations. You can really take this sauce in so many different directions! Here are some ideas for making this recipe.

    Add Lemon Juice: I like to add a little acid like lemon juice to brighten up the sauce. A half a lemon does wonders for the flavors!Additional Seasonings: If you want to add a little spice, red pepper flakes are the perfect thing to add. You can play around with adding other dried herbs like thyme and basil. Get creative with how you season this dish!Using White Pizza Sauce: There are so many uses for white pizza sauce. You can of course put it on pizza, or use it as a dip for breadsticks. It’s amazing poured over roasted vegetables or used as a pasta sauce. I’ve even put it on top of naan for a fun naan-style pizza. It was a total hit!

    Storing Leftovers

    This white pizza sauce is so versatile I doubt you will have any leftovers. If you do happen to have some you need to store, here is how to do it.

    In the Refrigerator: Put your leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently so you do not break the sauce.

    Note: This sauce will not freeze well because of the cream. It will separate once it is thawed.

    More Delicious Sauces

    You can never have too many great sauce recipes up your sleeve! Ditch the store bought stuff for these fresh and simple sauces for any occasion. I can’t tell you how much better they taste made from scratch.

    Dressings, Sauces, and Dips

    Homemade Pizza Sauce

    Dressings, Sauces, and Dips

    Tartar Sauce

    Dressings, Sauces, and Dips

    Homemade Buffalo Sauce

    Dressings, Sauces, and Dips

    The Famous Fry Sauce

    Print

    White Pizza Sauce

    This creamy white pizza sauce is made with sharp parmesan cheese and rich half and half. It is so smooth and bursting with cheesy creamy flavors, and perfect on top of pizza, over bread, or for dipping your breadsticks in.
    Course Sauce
    Cuisine American, Italian American
    Keyword 10 minute, white pizza sauce
    Prep Time 10 minutes
    Cook Time 0 minutes
    Total Time 10 minutes
    Servings 12
    Calories 78kcal
    Author Alyssa Rivers

    Ingredients

    2 tablespoons butter1 teaspoon garlic, pressed or finely grated2 tablespoons all-purpose flour1 1/2 cups half and half (or whole milk), more if needed1/2 teaspoon onion powder1/4 teaspoon Kosher salt1/8 teaspoon cracked black pepper1/2 cup Parmesan cheese, grated

    Instructions

    Heat the butter in a small saucepan over medium heat; stir in the garlic. Cook for 30 seconds until fragrant.
    Whisk in the flour and stir to make a roux.
    Add the milk, onion powder, salt, pepper, and Parmesan cheese.
    Cook and whisk continuously for about 5 minutes until the cheese is melted and the sauce has thickened slightly. Add more milk if the sauce is too thick.
    Remove from heat and enjoy on pizza or as a dipping sauce for breadsticks.

    Nutrition

    Serving: 2tablespoons | Calories: 78kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 149mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 0.4mg | Calcium: 83mg | Iron: 0.1mg

  • Quick and Easy Pizza Dough

    Pillowy soft, with the perfect taste and texture, this quick and easy pizza dough is going to be your go-to recipe for everything! You are going to want to keep this in the archives and use it over and over again.

    We all have made homemade versions of kids’ favorites; burgers, tacos, and macaroni and cheese. When it comes to homemade pizza though, it can be intimidating. Not anymore! Now you can make homemade pizza and so many other delicious things with this quick and easy dough!

    Quick and Easy Pizza Dough Recipe

    Most doughs require lots of proving and rising time. That means you have to plan ahead. If you’re like me, as much as I try to plan ahead, things don’t always go according to plan. But with this super fast and effortless dough I can have an amazing dinner any time of the week. It’s a dinner lifesaver!

    The rest time is only about 20 minutes for this dough. So within 30 minutes, I can have my pizza (or whatever else I am making) in the oven, ready to go. It’s a great recipe for beginners because it’s so easy! And the taste is fantastic. It really makes the best homemade pizza crust. Try it out with this tasty Hawaiian pizza or chicken alfredo pizza!

    Dough Ingredients

    Just a handful of ingredients make this quick and easy dough! Check out the recipe card below for exact measurements.

    Warm Water: Make sure it’s not too hot, or it’ll kill the yeast.Sugar: This is food for the yeast, don’t leave it out.Yeast: Gives the dough it’s rise and elasticity.Flour: A good strong flour is necessary for good structure.Salt: Keeps your dough from tasting bland.

    Making Quick and Easy Dough

    It’s so easy! This versatile dough comes together in just 5 simple steps. It’s such a game-changer for homemade pizzas.

    Activate Yeast: Combine the water, sugar, and yeast, give it a little stir then let it sit for 5 minutes.Combine: In a large mixing bowl combine the flour and salt to the yeast mixture. Stir till smooth. You can also use a stand-mixer and dough hook.Rest: Let the dough rest for 10 minutes. It will rise some.Prepare: Prepare the dough for whatever you are using it for and let it sit another 10 minutes.Bake: Bake at 400 degrees Fahrenheit for 15-20 minutes.

    Tips for Homemade Dough

    Here are a few extra ways to perfect your quick pizza dough! Once you get the hang of it, you’ll want to make it all the time!

    Use Warm Water: You want your water to be 105-115 degrees Fahrenheit when you add it to the yeast for optimum proofing.Sugar: Yeast needs food to grow, sugar is its favorite. You can also use honey without changing the flavor or structure of the dough. Use the same amount of honey as you would sugar.Rest: The first 5 minutes of rest you give the dough acts as its first rise. That’s what makes this so quick and easy. You don’t have to wait for a full rise in bread form, which would take longer.Salt: Salt can kill yeast if added at the same time. Don’t add the salt until after it’s rested and you’ve added in the flour. Salt is needed for flavor and structure.Flour: Do not add too much flour. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements. The dough should be soft and smooth. It should not leave a residue on your hands, but should not be super stiff either.Double: This pizza dough recipe is simple to double. You can even make breadsticks with it!Flavor: Feel free to add seasonings to the dough when you add the flour if you desire.

    Making the Best Pizza Crust

    These are a few more things to keep in mind so you end up with the best homemade pizza ever! Your family won’t be able to get enough.

    Pre-Bake: There is nothing worse than toppings cooked to perfection and a doughy crust. I like to eliminate that from happening by precooking the crust for 5 minutes. Once I add the toppings I continue to cook it on the bottom rack in the oven. This ensures the crust cooks through.Pizza Stone: If you use a preheated pizza stone, then you do not need to pre-bake the pizza dough.Bubbles:  If you notice bubbles forming in your dough while it’s cooking, simply pierce them with a fork. You can also fork it before baking to prevent it from bubbling.Personal Pizzas: This dough is wonderful for making personal-sized pizzas, medium or large pizzas. You can even make mini pizzas in the air fryer! It’s a quick and easy snack for the kids.

    Storing Leftovers

    This quick and easy homemade pizza dough is great for making ahead! My kids love air fryer pizzas so I always keep some on hand.

    In the Refrigerator: Wrap dough in plastic wrap and store for 4-5 days.

    Can I Freeze My Dough?

    Yes! It’s a great way to make your pizza dough last longer.

    In the Freezer: Shape dough into a large ball, wrap in plastic wrap and then place in a freezer bag for up to 3 months. Thaw overnight before using.

    Ways to Use Your Homemade Dough

    Not only does this quick and easy dough make a killer pizza, but you can also use it for things like breadsticks and garlic knots! Here are a few amazing recipes to try out once you have some of this amazing dough on hand!

    Dinner

    BBQ Pulled Pork Pizza

    Side Dishes

    20 Minute Italian Bread Twists

    Dinner

    Bacon Chicken Alfredo Pizza

    Easy Recipes

    Easy Parmesan Knots

    Print

    Quick and Easy Dough

    Pillowy soft, with the perfect taste and texture, this quick and easy pizza dough is going to be your go-to recipe for everything! You are going to want to keep this in the archives and use it over and over again.
    Course pantry staple
    Cuisine American
    Keyword dough, dough recipes, pizza dough
    Prep Time 25 minutes
    Cook Time 15 minutes
    Total Time 40 minutes
    Calories 1755kcal
    Author Alyssa Rivers

    Ingredients

    1½ cups warm water2 Tbsp. sugar1 Tbsp. yeast3½ cups flour1 tsp Salt

    Instructions

    Mix warm water, sugar and yeast together. Let that sit for 5 minutes.
    Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it raise for 10 minutes. I used my kitchenaid mixer with the dough hook and it was so easy and worked great!
    Prepare the dough for what you will be making and let rest for another 10 minutes before putting into the oven.
    Bake at 400 degrees for 15-20 minutes.
    *If making a pizza, you can cut the dough recipe in half and make a thinner crust pizza and breadtwists. That is what we like to do.

    Notes

    Originally posted August 1, 2014

    Updated on February 20, 2023

    Nutrition

    Calories: 1755kcal | Carbohydrates: 370g | Protein: 51g | Fat: 5g | Saturated Fat: 1g | Sodium: 2361mg | Potassium: 609mg | Fiber: 16g | Sugar: 31g | Calcium: 77mg | Iron: 21mg

  • The Perfect Pound Cake

    This is a classic recipe that really IS the perfect pound cake! There is something about this exact mix of these simple pantry staple ingredients that results in a velvety smooth and perfectly dense and tender cake.

    I love desserts! There is nothing better than a slice of cake or a scoop of ice cream, especially when it is homemade. I guess I can just taste the love in a classic homemade dessert, and this pound cake is no different! Once you finish this pound cake, you’ve got to try this classic Apple Pie, this amazing Strawberry Shortcake, and this Lemon Ice Box Cake.

    Pound Cake

    I have a confession to make. I never really understood why people loved pound cake! It doesn’t have any frosting and it’s a humble looking thing. It easily is outshined by a fluffy angel food cake or a beautiful layered lemon cake. I know it’s a classic, but I’d prefer something like a lemon bar or sugar cookie instead. My feelings changed when I had a pound cake that actually made me say WOW. Out loud. And I set out to recreate that recipe because I couldn’t stop thinking about it. So here you go, this is THE perfect pound cake recipe that you won’t believe is made from a few simple pantry ingredients.

    Originally, pound cake was made from one pound of butter, flour, eggs, and sugar. That’s how it got its name! Most recipes have evolved a little over time, and I think it was for the best. This pound cake is made from simple pantry staple ingredients and is a recipe you definitely need to have in your recipe book. It’s a classic! It is amazing served with whipped cream and fresh strawberries and is now one of my family’s favorites. Imagine that!

    Ingredients

    Does it get any better than a traditional pound cake? It is such a classic! And knowing a great recipe is key. This is the perfect pound cake recipe that you will want to make again and again! It is a plain vanilla pound cake, so feel free to add some lemon extract or lemon zest to add lemon flavor.

    Butter: You will need two sticks of unsalted butter. That is only one-half pound, so no need to panic! This is what gives the cake the yellow color, and that buttery dense flavor. Make sure to let your butter sit out so it’s room temperature.Granulated Sugar: Whatever you have in your pantry will work.Eggs: This is what gives the egg the rich and velvety texture.Egg Yolk: Extra yolk helps to make the same flavor of a traditional pound cake without the same amount of eggs and butter. It also adds moisture to the mixture.Vanilla Extract: I like to add a little to give it more flavor and to bring out all the other buttery flavors.Salt: A little salt helps to balance all the rich sweet flavors.All-Purpose Flour: This is just the easiest to work with. You could use cake flour if you wanted to, but all purpose seems to give the cake the rich dense texture with plenty of tenderness that is more traditional. Baking Powder: This will help the cake rise just enough. This cake has a really nice tender crumb, and you don’t want it to puff up too much.

    Pound Cake Recipe

    This is the perfect pound cake! I tell you what, it is as traditional tasting as can be, and everyone that had some loved it. I bake it in a loaf pan, but you could also bake it in a bundt pan for that classic look. You can make it by hand in a mixing bowl, or in the bowl of a stand mixer. This batter isn’t really delicate, so it has worked out for me either way. Make sure to follow the directions, especially scraping down the sides of the bowl while mixing. You will want a wire rack handy to help your pound cake cool properly.

    Prep: Preheat the oven to 350 degrees Fahrenheit and grease a 9×5 loaf pan with pan spray, I find the best to be a baking spray with flour. Then set aside.Beat Butter and Sugar: In a large bowl beat the butter with a paddle attachment or a hand mixer until smooth and creamy. Then add the sugar and beat for about 2-3 minutes, until light and fluffy.Combine: Add the eggs, egg yolk, vanilla, and salt. Then beat on low speed until just combined.Mix: Add the flour and mix on medium-low until combined. Then scrape down the sides and bottom of the bowl and beat for another minute.Bake: Pour the batter into the prepared pan. Bake for 1 hour and fifteen minutes, until a toothpick comes out nearly clean of crumbs. Be careful not to open the oven too early, or the cake can fall in the middle.Cool: Let the cake cool for 15-20 minutes before turning out of the pan and letting it finish cooling on a cooling rack. Let cool completely before serving.

    Tips for Making the Perfect Pound Cake

    As you probably already know, baking the perfect pound cake is all about the little details. It is a really simple recipe that can turn out amazing and unforgettable, or a little dry and crumbly. The difference is in these tips below, so read on!

    Measuring the Flour: The key to a perfectly dense, and not dry or crumbly, pound cake is how you measure your flour! First, sift your flour to add air to it and to break up the clumps. Then spoon it into your measuring cup until it is overflowing. Now tap your measuring cup on the table a few times to knock out any air bubbles. Scrape the top of the cup with a spatula or spoon so you have exactly one cup. I promise this will make THE difference in this cake turning out perfectly.Make Lemon Pound Cake: When you think of a pound cake, you probably picture a little lemon flavor! You can definitely add lemon flavor by adding a teaspoon of lemon extract and some lemon zest. Another great way to add lemon flavor is by drizzling a lemon glaze on top. Yum!About the Eggs: We add 4 eggs and one egg yolk, and yes, I know it is a lot of eggs! The eggs help make the cake dense and almost taste like custard. You don’t want the extra egg white because it can make the cake too light or even too dry.

    Storing Leftovers

    Like most desserts, this pound cake is best eaten fresh! It is a pretty rich treat, so if you do have leftovers, here is how to store them.

    In the Refrigerator: Store your cake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days.In the Freezer: This is a great cake to freeze! Wrap it tightly in plastic wrap and store for up to 3 months.

    More Cake Recipes to Try!

    If you are a cake lover, you are in the right place! I have SO many cake recipes that you absolutely need to try, and definitely have one for every occasion. Here are a few of my favorites that I think you’re going to love!

    Desserts

    Strawberry Poke Cake

    Desserts

    Honey Bun Cake

    Desserts

    Butter Pecan Cake

    Desserts

    Cinnabon Cinnamon Roll Cake

    Print

    The Perfect Pound Cake

    This is a classic recipe that really IS the perfect pound cake! There is something about this exact mix of these simple pantry staple ingredients that results in a velvety smooth and perfectly dense and tender cake.
    Course Dessert
    Cuisine American
    Keyword Pound Cake
    Prep Time 20 minutes
    Cook Time 55 minutes
    Total Time 1 hour 15 minutes
    Servings 8 Servings
    Calories 489kcal
    Author Alyssa Rivers

    Ingredients

    1 Cup Unsalted Butter Softened1 1/2 Cup Granulated Sugar4 Whole Eggs1 Egg Yolk2 Teaspoons Vanilla Extract½ Teaspoon Salt1 ¾ Cup All-Purpose Flour1 Teaspoon Baking Powder

    Instructions

    Preheat the oven to 350° and grease a 9×5 loaf pan with pan spray, I find the best to be a baking spray with flour in it. Set aside.
    In a large bowl beat the butter with a paddle attachment or a hand mixer until smooth and creamy. Add the sugar and beat for about 2-3 minutes, until light and fluffy.
    Add the eggs, egg yolk, vanilla, and salt. Beat on low speed until just combined.
    Add the flour and mix on medium-low until combined. Scrape down the sides and bottom of the bowl and beat for another minute.
    Pour the batter into the prepared pan. Bake for 1 hour and fifteen minutes, until a toothpick comes out nearly clean of crumbs. Be careful not to open the oven too early, or the cake can fall in the middle.
    Let the cake cool for 15-20 minutes before turning out of the pan and letting it finish cooling on a cooling rack. Let cool completely before serving.

    Nutrition

    Calories: 489kcal | Carbohydrates: 59g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 182mg | Potassium: 122mg | Fiber: 1g | Sugar: 38g | Vitamin A: 860IU | Calcium: 48mg | Iron: 2mg

  • Crockpot Tuscan Chicken

    Crockpot Tuscan Chicken is delicious juicy and tender chicken breast cooked in a creamy parmesan and sun dried tomato sauce. It takes 10 minutes to prep and the smells alone will have your family asking when dinner is!

    I absolutely love Tuscan flavors. They are simple, fresh, and a total classic! Once you try this simple creamy chicken recipe, you have to try this Tuscan Pasta Salad, this amazing Tuscan Vegetable Chicken Stew, and this dreamy Tuscan Garlic Shrimp.

    Tuscan Crockpot Chicken

    I know what you are thinking, what is Tuscan and why are there so many recipes on your blog? Well, because it’s AMAZING, that’s why! Tuscan chicken is covered in a creamy parmesan sauce with sundried tomatoes. It originates from the Tuscany region in Italy. I’ve taken a few of my own personal twists on the dish and absolutely love this recipe. I think you’re family will too!

    This creamy Tuscan chicken is perfect over cauliflower rice, zucchini noodles, or of course potatoes! I like to serve it over butter noodles or alongside some delicious mashed potatoes. You can make some easy air fryer mushrooms or parmesan air fryer zucchini to go along with this dish. They are all perfect together! The cream sauce is great over anything you want to pair it with. This is definitely a dish that the whole family will love!

    Ingredients

    I love this easy crockpot Tuscan chicken recipe because it is ready to cook in 10 minutes. You can also use different parts of the chicken, I love using boneless skinless chicken thighs because they are super flavorful. Just make sure you don’t use frozen chicken, it is not recommended to cook frozen chicken in a slow cooker. You can find the measurements below in the recipe card.

    Chicken Breasts: You could choose to use other parts of the chicken as well. I like to use breasts because they are quick and easy.Italian Seasoning: I like to make a homemade blend because it doesn’t have any extra salt in it and it always tastes better.Onion Powder: You will season the chicken breasts with onion powder to help bring out more flavor.Salt and Pepper: This is for seasoning the chicken before adding the sauce.Garlic Cloves: Garlic cloves are so full of flavor and good nutrients for the body.Sun Dried Tomatoes: This is where a lot of flavor comes from. Tomatoes have acid in them that help to balance all of the flavors in this dish.Chicken Broth: This will help make the sauce.Heavy Cream: This is what makes the sauce so creamy and delicious! You could try other plant based milks if you wanted to make this dish dairy free.Parmesan Cheese: It has the perfect salty flavor to really bring this crock pot Tuscan chicken together.Spinach: I like to add this at the very end to barely cook it so it still has lots of flavor and texture.

    Tuscan Chicken Crockpot Recipe

    This crockpot Tuscan chicken is so easy! The sauce is so creamy and flavorful, and it’s easier than cooking it all in a skillet! The best part is, it doesn’t loose any of it’s delicious flavor just because you aren’t cooking it in a saucepan. The slow cooker brings all of the flavors together slowly, so you get juicy and creamy chicken breast in every bite!

    Season Chicken: Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Then season on both sides of the chicken.Add Chicken: Spray the inside of the crockpot with nonstick cooking spray. Then layer the seasoned chicken in the bottom of the crockpot.Make Sauce: In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.Add to Pot: Pour the sauce over the chicken into the crock pot.Cook: Cook on high for 3 hours, or low for 5 hours.Add Spinach: Right before serving, add the chopped spinach to the crockpot. Then replace the lid and allow the spinach to wilt.Enjoy: Season with additional salt and pepper if needed. Serve over coked pasta and enjoy!

    Tips for Making Crockpot Tuscan Chicken

    This crockpot Tuscan chicken is one of my quick dinner go-to’s! It is flavorful and simple, with ingredients I already have on hand. Here are a few tips for making this super simple and yummy dish.

    Don’t Use Frozen Chicken: It is not safe to cook frozen chicken in a slow cooker. This goes for any slow cooker recipe! Make sure your chicken is defrosted before putting it in the crockpot. You can put raw chicken in the crock pot, or you can sear it first if you prefer.Heavy Cream Substitutes: I really love using heavy cream because it makes the sauce really rich and flavorful. If you want to keep this recipe dairy free, you could use coconut milk from a can. It would change the flavor of the dish but it would be delicious!Low or High Heat: If you want to cook this on high heat, it will probably need to cook for about half the time. Cooking on low for longer will give you more tender and juicy crockpot chicken.Thicken the Sauce: If you want a thicker sauce, simply add a cornstarch/water mixture to help thicken it.  Use one tablespoon of cornstarch mixed with one tablespoon of cold water for each cup of sauce you are wanting to thicken. Add the cornstarch mixture to the crockpot 10 minutes before serving and allow it to cook in the crockpot until thickened.

    Storing Leftovers

    You are going to love opening your fridge and seeing this crockpot Tuscan chicken for leftovers! It’s flavorful and delicious, so you can double the recipe for meal prep and quick lunches.

    In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 4 days.In the Freezer: You can freeze your leftovers in a plastic bag for up to 3 months.

    More Slow Cooker Chicken Recipes

    I love a simple and quick chicken dinner recipe. Especially one with a creamy sauce and full of flavor! Here are some of my favorite recipes for a simple dinner that the whole family will love!

    Dinner

    Crockpot Apricot Chicken

    Dinner

    Slow Cooker General Tso’s Chicken

    Dinner

    Slow Cooker Cashew Chicken

    Dinner

    Slow Cooker Brown Sugar Balsamic Chicken and Vegetables

    Print

    Crockpot Tuscan Chicken

    Crockpot Tuscan Chicken is delicious juicy and tender chicken breast cooked in a creamy parmesan and sun dried tomato sauce. It takes 10 minutes to prep and the smells alone will have your family asking when dinner is!
    Course Dinner
    Cuisine Italian American
    Keyword crockpot tuscan chicken, tuscan chicken
    Prep Time 10 minutes
    Cook Time 3 hours
    Total Time 3 hours 10 minutes
    Servings 6
    Calories 283kcal
    Author Alyssa Rivers

    Ingredients

    4 boneless skinless chicken breasts2 teaspoons Homemade Italian Seasoning or store-bought 1/2 teaspoon onion powderKosher salt and cracked black pepper to taste2 cloves garlic minced1/2 cup sun dried tomatoes drained and chopped1/2 cup chicken broth1 cup heavy cream1/2 cup Parmesan cheese, grated1 cup baby spinach chopped

    Instructions

    Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Season on both sides of the chicken.
    Spray the inside of the crockpot with nonstick cooking spray. Layer the seasoned chicken in the bottom of the crockpot.
    In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.
    Pour the sauce over the chicken into the crock pot.
    Cook on high for 3 hours, or low for 5 hours.
    Right before serving, add the chopped spinach to the crockpot. Replace the lid and allow the spinach to wilt.
    Season with additional salt and pepper if needed. Serve over coked pasta and enjoy!

    Nutrition

    Calories: 283kcal | Carbohydrates: 8g | Protein: 22g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 318mg | Potassium: 684mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1232IU | Vitamin C: 7mg | Calcium: 158mg | Iron: 2mg

  • Tomatillo Salsa

    Fresh and delicious tomatillo salsa is the key to any successful Mexican meal! This is packed with so much flavor, and you will want to use it on everything!

    Who doesn’t love a good homemade salsa recipe? If you love tomatillo salsa, then you have to try out this delicious and easy blender salsa, this yummy mango lime avocado salsa or this fresh salsa tatemada! Use them in your favorite Mexican recipes or served alongside homemade tortilla chips!

    What is Tomatillo Salsa (and is it hot?!)

    Tomatillo salsa is a delicious salsa that is commonly used in many Mexican dishes! I always use it in enchiladas, burritos, and of course, with tortilla chips! It’s made with a blend of jalapeño peppers, tomatillos, onions, and tasty seasonings. It has a bit of spice to it because of the jalapenos, but you can easily control that by taking out the seeds! The seeds bring in all of the heat so leave those out if you are craving a more mild version of this salsa.

    This tomatillo salsa is incredibly delicious and is packed full of flavor. My favorite is the fresh garlic which plays well off of the other ingredients. It really is the best blend of flavors. Sweet, spicy, and savory, with a touch of citrus! You will want to gobble it right up. Homemade salsa cannot be beat, and this one will become a new family favorite in an instant!

    Ingredients You’ll Need

    This recipe uses simple ingredients to season the salsa, so all you need is some fresh jalapeño, onions, and tomatillos. Once you try this, you will want to make sure that you have those things on hand all the time because it’s so good! Check out the recipe card at the bottom of the post for exact measurements.

    Tomatillos: Remove the husks from your tomatillos before you cut them up. White Onion: Remove the skin and then chop the onion up into small pieces. Jalapeño: Remove the stems and take out any seeds to make this a mild salsa. If you want more heat, keep some of the seeds! Garlic Cloves: If you don’t have fresh cloves of garlic, then you can use minced garlic. ½ teaspoon of minced garlic equals about one clove. Cilantro: This can be a controversial ingredient in any dish! Leave it out if you aren’t a fan. I personally love the extra pop of flavor that it adds. It’s so fresh!Sugar: This balances out all of the savory flavors and sweetens it up just a little bit! Lime Juice: You can use fresh lime juice (this will bring in a brighter flavor) or you can use some from the bottle! Coarse Salt: Sprinkle this in to enhance all of the flavors in the salsa.

    How to Make Tomatillo Salsa

    This tomatillo salsa is delicious and takes less than 20 minutes to make from start to finish! You may want to make extras because you’re going to want to put it on everything!

    Prep: Heat broiler to high and line a baking sheet with parchment paper.Broil: Arrange tomatillos, onion, jalapeno, and garlic on the prepared baking sheet. Roast under the broiler until charred on all sides. Broil for about 10-15 minutes, turning every few minutes.Blend: Transfer the roasted tomatillos, onion, jalapeno, and garlic to a food processor. Then, add cilantro, sugar, lime juice, and salt. Purée until you reach your desired consistency and season with additional salt if needed.

    Make it Mild or Spicy

    The key to making any homemade salsa at home is deciding before you start to cook it whether you want it spicy or not. In this green salsa, your jalapeño peppers are going to make all of the difference.

    Mild: If you take out all of the seeds of your jalapeños, then you will have a salsa that’s more on the mild side. Spicy: When you are cutting up your jalapeños, the more seeds you leave in, the spicier your salsa will become. If you really want it hot, then add in some red pepper flakes too! You can also blend in a serrano pepper or even a habanero pepper to really kick up the spice.

    How to Store Homemade Tomatillo Salsa

    Homemade tomatillo salsa can be stored in a couple different ways depending on how long you want to keep it and your personal preferences. Here’s how!

    In the Refrigerator: If you plan to consume your salsa within a week, you can store it in an airtight container or jar in the fridge.In the Freezer: If you want to keep tomatillo salsa for a longer period, you can freeze it. Transfer the salsa to a freezer-safe container or freezer bag, making sure to remove as much air as possible. Store in the freezer for up to 6 months. Thaw the salsa in the fridge before using it.

    More Delicious Salsa Recipes

    Homemade salsa is so easy to make. And it tastes so good! Trust me, once you start making it from scratch, you’ll be hooked. Here are a few more great recipes to get you started!

    Dressings, Sauces, and Dips

    Restaurant Style Salsa

    Appetizers

    Fresh Peach Salsa

    Dressings, Sauces, and Dips

    Easy Salsa Verde

    Appetizers

    Avocado Salsa

    Print

    Tomatillo Salsa

    Fresh and delicious tomatillo salsa is the key to any successful Mexican meal! This is packed with so much flavor, and you will want to use it on everything!
    Course Appetizer, Sauce
    Cuisine Mexican
    Keyword 20 minute, dairy free, easy salsa recipe, gluten free, homemade salsa recipe, tomatillo salsa recipe
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 4
    Calories 49kcal
    Author Alyssa Rivers

    Ingredients

    1 pound whole tomatillos, husks removed1/2 white onion, skin removed1/2 jalapeno, stemmed and deseeded2 cloves garlic½ cup fresh cilantro1 teaspoon sugar2 teaspoons lime juice1 teaspoon coarse salt, plus more to taste

    Instructions

    Heat broiler to high and line a baking sheet with parchment paper.
    Arrange tomatillos, onion, jalapeno, and garlic on the prepared baking sheet. Roast under the broiler until charred on all sides. Broil for about 10-15 minutes, turning every few minutes.
    Transfer the roasted tomatillos, onion, jalapeno, and garlic to a food processor. Then, add cilantro, sugar, lime juice, and salt. Purée until smooth and season with additional salt if needed.

    Nutrition

    Calories: 49kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 584mg | Potassium: 348mg | Fiber: 3g | Sugar: 6g | Vitamin A: 285IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 1mg