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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.

Get ready to meet your new favorite condiment! Hot honey is sweet but spicy and made by infusing honey with chili flakes and vinegar. It adds a kick of heat to anything from cornbread to fried chicken and is a fun way to spice up your favorite dishes.

Once you start making sauces from scratch, you won’t go back! Not only do they taste better, but you can customize them however you’d like! If you like sauces with some kick, you’ll have to try homemade buffalo sauce and horseradish sauce next!

Homemade Hot Honey

The first time I had hot honey was on a Detroit-style pizza. It was pretty lifechanging! It has the perfect texture and sweetness but tasty heat as well. Hot honey has a smooth, sticky texture and can be drizzled over pizza, fried chicken, or used as a dipping sauce. The sky is the limit, really! It’s also perfect for cornbread and biscuits and adds an extra pop of flavor. Mike’s Hot Honey is absolutely delicious, but when you don’t have any on hand, just know you can easily whip some up at home! It only takes 2 simple ingredients. 3 if you want to add my secret ingredient which is apple cider vinegar!

If you’re looking for a delicious and easy hot honey recipe, you’ll have to give this one a try. It has the perfect sweet heat and pairs perfectly with wings. Just drizzle some over your favorite fried chicken or mix it into your wing sauce for a delicious twist on traditional chicken wings. (Speaking of wings, these air fryer chicken wings are absolutely delicious and so easy to make!) Give it a try and see why it’s a staple in so many different dishes! Trust me, you’re going to love it.

Hot Honey Ingredients

No need to get hot honey from the store anymore because it’s so easy to make at home! It only takes a couple super simple ingredients to whip up. You’re going to love having it to use for pizza and wings! If you’re looking for exact measurements, they can all be found below in the recipe card.

Honey: This is the base ingredient for hot honey. Its sweet flavor balances out the heat from the chili flakes. The type of honey used can impact the overall flavor of the hot honey, so feel free to experiment with different kinds! I typically go for raw honey because it has a deeper flavor and no added sugars.Red Chili Flakes: Chili flakes add the spicy kick to hot honey. You can adjust the amount of chili flakes based on your desired level of heat.Apple Cider Vinegar: Vinegar can be added for a slight tanginess. It also helps to balance the flavors. If you prefer a sweeter hot honey, feel free to omit the apple cider vinegar.

How to Make Hot Honey

Hot honey comes together in just a few minutes. It’s so easy to make! You’ll have to try it out on a chicken sandwich. It’s the best!

Combine Ingredients, Heat: Add the honey and chili flakes to a small pot. Heat together over medium heat. When small bubbles barely start to form along the edge of the pot then remove the pot from the heat. Be careful not to boil the honey because it will become too sticky.Rest: Let the honey mixture rest in the pot to infuse the flavors for 20 minutes. For spicer honey, you can infuse it for longer.Strain: Strain the honey through a fine-mesh sieve into a clean container.Add Apple Cider Vinegar: Then stir in the apple cider vinegar to cut the sweetness if you prefer. Serve: Drizzle hot honey on corn bread, fried chicken, pizza, or anything you desire to have a sweet and spicy kick!

You are going to fall in love with this quick and easy 8 Can Chicken Taco Soup recipe! It is the perfect dinner when there is no time to run to the grocery store but the family needs dinner, like, NOW. Grab these ingredients right out of your pantry and whip up a delicious and flavorful soup!

Taco soup is definitely a favorite at my house! This recipe is just one of my favorites, and it’s perfect for a super busy night. Try this crockpot taco soup, this delicious and easy cheesy taco soup or this low in calories skinny taco soup for more fun variations of one of my favorite dishes!

8 Can Taco Soup with Chicken

I love how easy this recipe is and that I have these 8 cans on hand at any given time. Add it all together and create one amazingly easy dish that is thrown into a stove top pot or slow cooker. As the taco soup is cooking the flavors begin to combine creating an irresistible soup. It is thick, rich and chunky! This taco soup is fresh and comforting in every bite!

This chicken taco soup is perfect served with a side of roasted carrots or zucchini spears if you have the time. It’s also great with a fresh wedge salad for some extra nutrients. If you don’t have the time to make anything along side this soup, then that’s ok! This soup has everything you need for a hearty and filling meal that everyone will love.

Everything You’ll Need

Each ingredient in this chicken taco soup is something you probably already have in your pantry! It is simple to make and a tried and true favorite chicken taco soup. If you are a fan of quick and easy recipes than this one is for you. You really just need 8 cans and that’s it! Now, I know not everyone is a fan of all the ingredients in canned items, so you can obviously substitute anything canned for whatever fresh ingredients you want. One I often substitute is a rotisserie chicken for canned chicken. You can find measurements below in the recipe card.

Chicken Taco Soup Ingredients

Tomatoes: Diced in a can, I add the entire can.Corn: Drain the corn and add to the pot.Black Beans: First drain and then rinse the beans well to make sure the salt is washed off. I think they taste way better this way.Pinto Beans: Adds the extra thickness that are creamy. Prepare them the same way as the other canned beans.Cream of Chicken Soup: Thick soup mixed with small chicken bites. All ready to be added to the soup once opened. You could also use a homemade recipe if you are trying to cut back on salt!Chicken Breast: Tender chicken in a can that is ready in minutes. Drain and add it in, or use a rotisserie chicken or boil chicken, then take it off the bone and add.Green Enchiladas Sauce: Bring on some spice with this enchilada sauce.Chicken Broth: A savory liquid that fills this soup with chicken flavoring.Homemade Taco Seasoning: My homemade taco seasoning is so good and easy to make. Make ahead of time and store for 3 months! Obviously you can use a store-bought version, they are just much higher in salt.

Optional Toppings

Olives: Sliced from a jar or can.Avocado: I like to add fresh avocado for a little contrast of flavor and color. They are delicious and full of vitamins.Sour Cream: A dollop on top is just what this soup needs!Tortilla Strips: A crunch that brings texture to the soup.Lime Wedges: The acid in the lime brightens up the whole soup, it’s perfect!

8 Can Chicken Taco Soup Recipe

Try this chicken taco soup with 8 cans and taco seasoning to make one AMAZINGLY delicious soup.  All the flavor you know and love with the comfort of family around your dinner table. The smell of this soup will fill your house and make your mouth water. You won’t believe it is all from canned ingredients!

Add Ingredients: In a large pot add the diced tomatoes, corn, black beans, pinto beans, cream of chicken, chicken breast, green enchilada sauce, chicken broth, and homemade taco seasoning.  Cook: Bring to a boil and then reduce to a simmer over medium heat. Let simmer for 5 minutes and then serve with desired toppings.

Delicious and chewy red velvet cookies with white chocolate chips. Rich, sweet, with a hint of tang, this is the dessert you’ll be needing for all of your holiday parties!

Red velvet is one of my favorite flavors! It makes any dessert absolutely mouthwatering. You’ll have to try my red velvet brownies, cream cheese muffins, and cupcakes!

Rich and Tasty Red Velvet Cookie Recipe

This one’s for all of my red velvet-loving readers. I love a good red velvet cake! Not only are they beautiful, but they taste amazing, too! I’ve always wondered why you don’t see red velvet in cookie form more often. Who wouldn’t want a bite-sized piece of tangy, chocolatey goodness?! This red velvet white chocolate chip cookie recipe is absolutely delicious. It looks as good as it tastes, truly! I just love red velvet. And I love white chocolate. And I love a good cookie. Combine the three and you have a winning dessert!

Another perk! These red velvet white chocolate chip cookies are super easy to throw together. This recipe uses so many basic ingredients that you likely already have. Then, everything is mixed up and ready to bake in less than 15 minutes! These vibrant red cookies smell so irresistible when they’re baking. Less than 10 minutes later, you’ll be left with the chewiest, most delicious cookies. Good luck with resisting the urge to eat the whole pan! I run into this problem each time I make them. They’re just that good! Tasty and festive, these easy treats will be a hit wherever they go.

Ingredients for Red Velvet White Chocolate Chip Cookies

No need to buy premade cookies when you’ve got all of the ingredients to make them from scratch! I love that these red velvet white chocolate chip cookies use such basic ingredients. You’ll love the soft, chewy cookies they create! If you’re looking for measurements, they can be found in the recipe card below.

All-Purpose Flour: All-purpose flour has a low protein content which will keep your cookies light and fluffy.Cocoa Powder: Chocolate is the base flavor of these yummy cookies. I recommend using a high-quality cocoa powder for the best flavor. Dutch-process cocoa will leave you with a fudgier result.Cornstarch: Adding cornstarch leaves you with a more tender, delicious cookie texture!Baking Soda: Necessary for light and fluffy cookies!Salt: Added to enhance flavor.Butter: I like to use unsalted butter for its richness. Make sure it’s at room temperature before mixing so your batter will be nice and smooth!Vegetable Shortening: The fat content of shortening makes your red velvet white chocolate chip cookies supremely moist and tender!Granulated Sugar: Used to sweeten your cookies!Egg: Needed to bind all of the ingredients together!Egg Yolk: An extra yolk is added to make the batter smooth and creamy.White Vinegar: The special ingredient for red velvet! By adding white vinegar, you add a hint of tangy flavor to your cookies. Trust me, it’s delicious!Vanilla Extract: Next up, we have vanilla! Vanila is super important for adding a rich flavor to your cookies. I always recommend pure vanilla extract for best results.Red Food Coloring: For that gorgeous red color!White Chocolate Chips: The creaminess of white chocolate is amazing alongside tangy, chocolatey red velvet.

How to Make Red Velvet White Chocolate Chip Cookies

The best part about this recipe? All you’ve got to do is mix everything up, shape your cookies, and then it’s into the oven for less than 10 minutes! These gorgeous cookies are so easy to make! They’re perfect for a last-minute dessert.

Preheat Oven, Mix Dry Ingredients: Let’s make some cookies! To begin, preheat oven to 375 degrees Fahrenheit. In a medium mixing bowl, combine flour, cocoa powder, cornstarch, baking soda, and salt. Then set aside.Mix Wet Ingredients: In another mixing bowl or stand mixer, cream together the butter, shortening, and sugar about 3 minutes until fluffy. Then slowly add in the egg yolk and egg and mix to combine. Add vinegar, vanilla, and food coloring and then mix until just combined.Combine: Add in the dry ingredients until combined. Then mix in ½ cup white chocolate chips.Shape: Line cookie sheets with parchment paper and scoop out the cookie dough into heaping tablespoons. Be careful not to flatten the cookies.Bake and Cool: Bake for 8-9 minutes in the preheated oven. Then, transfer to a wire rack to cool and press extra chocolate chips on top. Keep the cookies stored in an airtight container.