Category: Uncategorized

A takeout favorite for good reason! Kung pao chicken is pan-fried to crispy perfection and coated in a spicy, savory sauce that will leave you wanting more. Once you try making it from scratch, you won’t want it any other way!

Looking for more better-than-takeout recipes? Try these: dynamite shrimp, easy fried rice, and Szechuan beef!

Homemade Kung Pao Chicken Recipe

Craving some spicy-sweet Kung Pao chicken but short on time? This recipe is the answer. We’re ditching the deep-frying for a lighter pan-fry, but trust me, the flavor doesn’t skimp. The homemade kung pao sauce is so amazing – garlicky, vinegary, with a sneaky chili kick. Stir-fried together with chopped bell peppers and peanuts, this homemade Kung Pao chicken is the perfect combination of flavors and textures!

Homemade kung pao chicken is weeknight-friendly, party-approved, and guaranteed to leave your tastebuds singing. It’s always a hit with everyone! So grab your wok, crank up the heat, and let’s get cooking!

Ingredient List

Here’s everything you’ll need for the crispy pan-fried chicken and the amazing sauce to coat it with! All measurements are in the recipe card at the end of the post.

Chicken: Cut your chicken breasts into uniform, small pieces so everything cooks evenly.

Cornstarch & Eggs: For the crispy, golden coating! This duo creates a crunchy shell that seals in juiciness and lets the sauce cling around each piece of chicken.

Dried Red Chili Pepper: So the kung pao chicken has its classic spice. Remember, a little goes a long way!

Garlic & Ginger: Minced finely, they’ll infuse the whole dish with their flavor.

Soy Sauce & Rice Vinegar: The salty-tangy dream team! Soy brings umami richness, while rice vinegar adds a tangy punch.

Chinkiang Vinegar: Adds a complex, mellow sweetness that rounds out the sauce. You can find this online or at your local Asian grocer.

Red Chili Paste: This fiery jam packs a concentrated punch of spice. Use a light hand at first, you can always add more later if you want more spice.

Bell Peppers: Add juicy crunch and vibrant pops of color. They’re the confetti cannons of the stir-fry, making every bite a fiesta.

Peanuts: For texture and nutty flavor.

Green Onions: Chopped to add a garnish on top.

How to Make Kung Pao Chicken

Season: Season the chopped chicken with salt and pepper and then set aside.

Coating Mixture: Place the cornstarch and beaten eggs into two separate bowls. Dip the seasoned chicken into the cornstarch then coat in the egg mixture.

Heat Pan: Heat 2 tablespoons of the oil in a large skillet or wok over medium high heat. Add the battered chicken to the pan, you may need to work in batches to avoid crowding the pan.

Pan-Fry: Fry the chicken, tossing and turning them every few minutes to evenly brown the chicken on each side, about 8-10 minutes.

Sauce Mixture: While the chicken is cooking, make the sauce by whisking together the minced chili pepper, garlic, ginger, soy sauce, rice vinegar, chinkiang vinegar, and red chili paste.

Cornstarch Slurry: In a separate small bowl, whisk together the cornstarch and water to make a cornstarch slurry, set aside.

Sauté Vegetables: Once all the chicken is cooked remove it from the pan and set aside. Add more of the oil to the pan and add in the red bell pepper, green bell pepper, and dried red chilis. Saute the vegetables until they begin to soften and brown.

Combine: Add the chicken back to the skillet and pour the sauce over the chicken and vegetables. Stir fry the chicken and vegetables in the kung pao sauce for 4-5 minutes.

Thicken: Continue to cook until the sauce has thickened, stirring continually to coat all the chicken and vegetables evenly.

Serve: Remove the pan from heat and serve the kung pao chicken over rice and garnish with peanuts and green onions.

Wait until you taste these Buffalo Chicken Egg Rolls’ crispy texture and bold flavors! A delicious mixture of cream cheese, hot sauce, and spices envelops shredded chicken, carrots, and cabbage, creating a perfect balance of crunch and zing.

I love egg rolls! Try out the other favorites I love like, these Air Fryer Avocado Egg Rolls, these yummy Cheeseburger Eggrolls, or even this dessert option, the Cheesecake Egg Rolls!

Buffalo Chicken Egg Rolls Recipe

Buffalo Chicken Egg Rolls are a tasty snack where shredded chicken is mixed with cream cheese, hot sauce, and spices. This flavorful combo is wrapped in egg roll wrappers and fried until crispy. They’re perfect for dipping in blue cheese or ranch dressing!

You can serve these as a delightful appetizer at parties or game nights. These egg rolls are sure to be a hit whenever you’re in the mood for a flavorful and crispy treat. I’ve also included instructions below on how you can make these in the air fryer for less mess!

What is in Buffalo Chicken Egg Rolls?

The ingredients in this recipe are so simple! Grab yourselves some egg roll wrappers and get started! Check out the recipe card at the bottom of the post for all of the exact measurements.

Vegetable Oil: Used to fry the egg rolls, giving them a crispy and golden outside.

Cream Cheese: This will mix together with the sauce more easily if it is softened at room temperature beforehand.

Frank’s Red Hot Sauce: This makes the filling tangy and spicy, giving the egg rolls their signature Buffalo flavor kick.

Chili Powder: Leave this out if you want these to be more mild instead of hot.

Salt and Pepper: These enhance the flavors in the egg rolls.

Shredded Cooked Chicken: This is the protein of the dish and makes them hearty and filling.

Shredded Carrots: These add a nice crunch to the buffalo chicken egg rolls.

Shredded Cabbage: The cabbage adds additional crunch and flavor.

Egg Roll Wrappers: These hold all of the ingredients together and become golden brown on the outside when they are all cooked!

How to Make Buffalo Chicken Egg Rolls

These egg rolls are simple to put together and cooking them in the skillet is a breeze!

Heat the Oil: Fill a heavy bottom skillet with at least an inch of vegetable oil, and heat the oil to 325 – 350 degrees Fahrenheit over medium high heat.

Mix Ingredients: In a large bowl, whisk together the cream cheese, hot sauce, chili powder, salt and pepper until it is smooth. Then, add in the chicken, carrots, and cabbage. Mix well.

Fill the Egg Rolls: One at a time, lay out a single egg roll wrapper on a clean work surface with one point facing you. Keep a small bowl of water to help seal the seams shut. Place a few tablespoons of the filling in the egg roll wrapper just below the center.

Seal the Egg Rolls: Begin rolling the wrapper away from yourself, stopping halfway, and folding the side in on the roll. Continue rolling the wrapper up and secure the seam with a bit of water.

Add Egg Rolls to Oil: Once you have all the filling wrapped up in the wrappers then carefully place them in the hot oil to avoid splashing any oil out. Don’t crowd the egg rolls in the pan. Ensure they have some space to move around.

Cook until Golden Brown: Cook the egg rolls until they are golden brown on all sides. Remove them from the pan and cool them on a paper towel.

Serve with Dip: Serve fresh with blue cheese or ranch dressing.

This recipe for spinach stuffed shells features tender, jumbo pasta shells filled to the brim with a tasty mixture of garlic, parmesan, ricotta cheese, chopped spinach, and Italian seasonings. Covered with a layer of bubbly marinara sauce, this is the most delicious way to load up on carbs!

Don’t get me wrong, I love all pasta, but there’s something about stuffed pasta that makes it so irresistible! Here are a few more of my favorite recipes that you should try next: creamy Tuscan ravioli, manicotti, and three cheese stuffed shells!

Spinach and Ricotta Stuffed Shells

Let’s be honest, who doesn’t love a good stuffed shell? They’re the perfect comfort food – cheesy, saucy, and packed with flavor. But let’s also be honest, sometimes they can feel like a project. Between boiling the pasta, sautéing the filling, and layering everything just right, it’s enough to make you want to order takeout. Enter this spinach stuffed shells recipe – it’s like a hug on a plate, but without the fuss.

This recipe is seriously easy. Everything comes together in a flash! The filling is a dreamy combo of ricotta, parmesan, and garlic, and the Italian seasoning adds a touch of magic. Plus, who can resist melty mozzarella on top? This dish is guaranteed to please even the pickiest eaters in your family (ahem, my youngest who claims she doesn’t like spinach… but magically devours these shells every time). So ditch the Italian takeout menus and whip up this easy, cheesy masterpiece. You can even whip up a batch of these copycat Olive Garden breadsticks to complete the meal. Your taste buds (and your family) will thank you!

Ingredient List

A lineup of Italian essentials! Each ingredient gives this dish amazing flavor that makes it so irresistible. Even your picky eaters will be begging for seconds.

Jumbo Shells: These are your edible vessels, ready to be stuffed with cheesy goodness.

Spinach: Leafy greens for the win! Frozen or fresh, both work. Just remember, frozen needs a quick squeeze to wring out any excess water. (You don’t want your dish to end up too watery.)

Ricotta Cheese: Creamy, dreamy base for the filling. Full-fat is best, but part-skim works in a pinch. Just add a pinch of extra salt if you go light.

Parmesan Cheese: Salty, nutty punch of flavor. Sprinkle some in the filling, then pile on more for that irresistible cheesy crust.

Garlic: So your spinach stuffed shells have the best savory flavor. Don’t skimp! Freshly minced is best, but jarred works too if you’re in a pinch.

Italian Seasoning: Tasty herbs in a bottle, like oregano, basil, and thyme.

Salt & Pepper: Trusty flavor boosters. Add to taste so the flavor is to your liking!

Marinara Sauce: Some sauciness to cover the shells with- chunky or smooth, classic or spicy, whatever you want! You can also try making your own.

Mozzarella Cheese: Stretchy, gooey, melty heaven. Pile it on top of your spinach stuffed shells for that golden brown, bubbly finish. No pasta bake is complete without it!

Extra Parmesan for Garnish: Because, well, more cheese is always a good idea. Plus, it makes your dish look fancy (even if it took thirty minutes to whip up).

How to Make Spinach Stuffed Shells

Spinach stuffed shells are one of my new favorite dinners to make for my family. They cook up in 30 minutes and are so delicious every time!

Preheat Oven, Prepare Baking Dish: Preheat the oven to 375 degrees Fahrenheit. Then spray a 9×13 baking dish with cooking spray. Cook the pasta shells according to the package directions and then set aside.

Cook Spinach: In a skillet over medium high heat, add 1 tablespoon of water and the spinach and cook until the spinach has wilted and the water has evaporated.

Filling Mixture: In a medium bowl, whisk together the ricotta cheese, parmesan cheese, garlic, Italian seasoning, salt and pepper. Once everything is well combined, stir in the spinach.

Add Sauce to Pan, Stuff Shells: Pour 1 cup of the marinara sauce into the baking dish. Stuff each shell with the ricotta filling, about a tablespoon, and arrange them in a single layer, filling side up, in the pan.

Bake and Enjoy: Pour the remaining marinara sauce around and on the spinach stuffed shells. Sprinkle the mozzarella cheese over the shells and bake for about 25-30 minutes, until the cheese is bubbling and browning.

Buckeye brownies are known for their three layers of rich decadent goodness! A fudgy brownie base gets a sweet peanut butter layer then topped with chocolate ganache. It’s a chocolate peanut butter lover’s dream brownie!

I love brownies of any kind because the texture is my favorite part! And even though I have the most perfect brownie recipe ever, I do love trying new brownie flavors. Try my cherry cheesecake brownies or my lemon brownies!

What Are Buckeye Brownies?

These buckeye brownies are bursting with chocolate and peanut butter in EVERY bite! You will love the homemade brownie base and the fluffy peanut butter frosting layer! The peanut butter layer has a sweet fluffy texture. It resembles the infamous inside of a Resess peanut butter cup. Then the brownies get topped with a rich chocolate ganache and it’s the perfect finishing touch!

Chocolate and peanut butter are a match made in heaven! The combination is absolutely PERFECT. These homemade Resess’s eggs are a no-brainer, but you have to make this pie or these no-bake buckeye balls.

Ingredients For Buckeye Brownies

Wait until you try the thick delicious layers. You are going to love these buckeye brownies! Each layer contributes to the perfect texture of chocolate peanut butter goodness. Find the exact measurements located in the recipe card below.

Brownie Layer

Dark Chocolate: Chopped dark chocolate makes these brownies so decadent.

Unsalted Butter: Using unsalted butter, keeps the brownies from being too salty. You can find it with the regular butter.

Granulated Sugar: Use white sugar, not brown sugar which will change the way it tastes and cooks.

Dark Brown Sugar: Dark brown sugar adds depth and flavor.

Eggs: Have your eggs at room temperature for easier mixing.

Salt: Balances out the sweetness and enhances the peanut butter flavor.

Cornstarch: A little bit of cornstarch makes the brownies thicker and improves the crust on top.

Baking Powder:  This is the raising agent so that they puff up and not lay flat.

Cocoa Powder: Regular unsweetened cocoa or natural cocoa works best here.

All-Purpose Flour: I used all-purpose flour, it provides enough structure to hold all the goodness of these brownies.

Peanut Butter Layer

Creamy Peanut Butter: The star of this layer and the best part in my opinion!

Unsalted Butter: Room temperature butter because it will mix until creamy.

Vanilla Extract: Adds to the flavor and enhances the sweetness.

Powdered Sugar: Gives this layer the fluffy frosting-like texture.

Milk: Just a little milk to blend the ingredients together.

Chocolate Ganache

Semi-Sweet Chocolate Chips: Feel free to use milk chocolate if you prefer.

Vegetable Oil: A little oil helps give the ganache that pretty sheen.

Buckeye Brownie Recipe

These buckeye brownies have more steps than other brownies, but every step is worth it! You’ll be surprised how easy they really are! Plan ahead and you will be SO glad you did because they are out of this world, delicious!

Brownie Layer

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

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

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

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

Cool Brownies: Let the brownies cool completely before adding the other layers.

Peanut Butter Layer

Mix Peanut Butter and Butter: Add the peanut butter and butter to a large bowl and beat with a hand mixer until smooth.

Add Vanilla, Powdered Sugar, and Milk: Add the vanilla, powdered sugar, and milk and mix until combined and creamy.

Scoop and Spread Onto the Brownies: Scoop or spoon the peanut butter mixture on top of the cooled brownies and use an offset spatula or knife to spread it evenly over the top, making it as smooth as you can.

Ganache

Melt the Chocolate Chips and Oil: Place the chocolate chips and oil in a bowl and heat in the microwave at 20-second intervals, stirring until melted and smooth. It should be about 40-60 seconds total.

Spread Over the Peanut Butter Layer and Chill: Pour the ganache over the peanut butter topping and smooth. Place the pan in the fridge for at least 30 minutes to chill.

Slice and Enjoy: Once the ganache is set, remove it from the fridge and lift the brownies from the pan. Slice into pieces and serve.

Gruyere and fontina cheese get melted together with garlic, nutmeg, and a splash of white wine in this fantastic cheese fondue recipe! The perfect appetizer or savory snack.

Cheesy appetizers are seriously the best. After you make this cheese fondue, you’ll have to try provoleta, queso blanco, or asiago dip!

Amazing Cheese Fondue

Oh, cheese fondue – the ultimate in melty, gooey, decadent deliciousness. And guess what? Making it at home is easier than you think! It’s the perfect appetizer. Simple ingredients, minimal fuss, and maximum enjoyment. And it’s sure to be a hit because well, come on now. It’s melted cheese.

Gruyère is the base of the cheese fondue, smooth and rich. Then some fontina is added for buttery, delicious flavor. The cornstarch thickens things up, turning the cheese into a dippable delight. And we can’t forget the wine, lemon, nutmeg, and garlic that take the flavor to the next level! You’re going to love it. Serve this cheese fondue up at your next gathering and watch it fly off the table!

Ingredient List

These ingredients create the BEST flavor and will make your cheese fondue irresistible. Exact measurements are in the recipe card at the end of the post.

Garlic: for some savory flavor that’s not too overpowering.

Gruyère & Fontina: The cheese dream team! Gruyère’s nutty, Fontina’s buttery – together they’re smooth, rich, and irresistible. Some other substitutes are Emmental, Gouda, or Swiss cheese.

Cornstarch: Thickens up the fondue, but also keeps everything nice and melty. No chunky fondue here.

Wine: Pinot Gris, Sauvignon Blanc, Chardonnay – pick your favorite! White wine adds tang and helps the fondue have the right consistency. (See alcohol alternatives below.)

Lemon Juice: To cut through the richness of the cheese. I also love the bright flavor it adds!

Nutmeg: Warm, earthy flavor in a pinch.

The Best Cheese Fondue Recipe

Grab your favorite dippables, because you’ll have this amazing cheese fondue ready to go in about 20 minutes. Once all of the delicious ingredients get melted together, you won’t be able to resist trying some!

Garlic Rub: Slice the clove of garlic in half length wise and thoroughly rub the cut side on the inside of a heavy bottomed pot. Discard the garlic.

Cheese and Cornstarch Mixture: Grate the cheese and add it to a large ziplock bag along with the cornstarch. Close the bag and shake until all the cheese is coated in the cornstarch. Then set aside. 

Simmer Wine: Add wine and lemon juice to garlic-rubbed pot and then bring to a full simmer over med-low heat.

Mix in Cheese: Slowly add in the cheese, whisking until smooth after each addition. Continue to whisk until there are no lumps and the sauce is smooth. You may have to turn down the heat to low to avoid over-heating the cheese. Do not let it boil at all!

Season: After all the cheese is melted, remove from the heat and whisk in the nutmeg. Taste and, if needed and desired, add some salt and cracked pepper. The saltiness prior to seasoning will depend on the cheese you end up using, so it is crucial to taste before adding additional salt. 

Enjoy: Serve immediately. Keep warm in a fondue pot over a heater, or place a pot over a small candle or sterno.

Easy and impressive rum balls are perfect for the holidays! Vanilla wafer crumbs, powdered sugar, cocoa powder, and rum create a truffle-like consistency bursting with rich flavors. A simple bite-sized dessert that every party needs!

Bite-sized holiday treats are always a good idea. That way you can taste a little bit of everything! Here are a few of my go-to holiday treats I bring to parties or give away as neighbor gifts. My Italian cookies are at the top of my list, along with Christmas crack, and this amazing fudge. All bite-sized and perfect for sharing.

What Are Rum Balls?

Rum balls are decadent rum-flavored dessert bites with a truffle-like consistency The base of the rum balls starts with vanilla wafer crumbs that get mixed with powdered sugar, cocoa powder, corn syrup, and rum. It creates a sweet no-bake dough that is rolled into balls. Have fun with adding the finishing touch to these rum balls by rolling them in powdered sugar, sprinkles, nuts, or cocoa powder. They are easy to make and always a crowd favorite!

Every year I want to make ALL the Christmas treats, but I never have enough time. Lucky for me, some of my favorite treats have minimal ingredients making it even easier. And it doesn’t get easier than this 2-ingredient fudge or these fast no-bake cookies. Or you can skip any baking and just buy all the ingredients to make the world’s cutest charcuterie Christmas wreath.

Ingredients You Will Need

Here is the list of ingredients needed to make these tasty rum balls. The ingredients needed are quite simple and these are one of the easiest bite-sized desserts to make! Follow the exact measurements below on the recipe card.

Vanilla Wafers: Boxed Nilla wafers are the perfect sweet cookie to blend and use as the crumb base for these rum balls.

Powdered Sugar: Adds sweetness and structure to the rum balls.

Cocoa Powder: Cocoa powder gives them a rich chocolatey flavor.

Salt: Just a pinch to balance out the sweetness.

Light Corn Syrup: Adds sweetness and helps to “stick” the ingredients together making them easier to roll into balls.

Spiced Rum: The star of the show in this rum balls recipe! See my tips below for rum substitutions.

Powdered Sugar and Cocoa Powder: Extra powdered sugar and cocoa powder for rolling the rum balls. It makes them SO pretty!

Rum Balls Recipe

Rum balls are quick and easy to assemble and don’t require any baking! The end result is so pretty and impressive and they look so professional. Perfect for the holiday season! Once you make them, you’ll see just how easy it is to create these beautiful and delicious treats at home!

Pulse the Vanilla Wafers: Add all the vanilla wafer cookies to a food processor and pulse until you have crumbs.

Add the Powdered Sugar, Cocoa, Salt, and Corn Syrup: Add the powdered sugar, cocoa powder, salt, and corn syrup. Pulse until combined.

Mix in the Rum: Add the rum and mix until combined. The dough should come together if pinched and formed into a ball and should not fall apart.

Scoop the Balls/ Coat the Balls: Scoop out tablespoons of dough and roll into balls. To coat the balls, add powdered sugar or cocoa powder in a small sheet pan or pie dish. Add the balls and shake gently until completely coated.

Store and Serve: If desired, place the finished balls in mini cupcake liners. Store in an airtight container until you are ready to serve them.

A creamy, hearty side dish that you’ll want to serve with everything. Mushroom risotto is made with tender sauteed mushrooms and arborio rice simmered to perfection in a garlic, shallot, and white wine sauce. Top it off with some shredded parmesan for a tasty dish that will rival the main course!

Mushrooms. You either love them or you hate them. If you’re not the biggest fan, here are a few recipes that I think will change your mind… garlic balsamic mushrooms, sausage stuffed mushrooms, and cube steaks with mushroom gravy.

The BEST Mushroom Risotto Recipe

A risotto recipe that’s so good, it’ll have you channeling your inner Italian grandma. This creamy mushroom risotto is packed with earthy, savory flavor and a melt-in-your-mouth creaminess that’ll make you weak in the knees. Plus, it’s surprisingly easy to whip up, perfect for cooks of all skill levels!

Just imagine plump portobellos and sweet shallots sauteed in a pan with garlic and white wine, then combined with nutty arborio rice and a splash of vegetable broth. Each spoonful is filled with tender grains and pops of chewy mushroom, topped off with parmesan cheese for more savory, nutty flavor. And that creamy texture? So good, you’ll want to lick your plate (no judgement here!). You may even like it more than the entree you serve it with!

Ingredient List

Let these ingredients work their magic, and you’ll be amazed at how delicious the end result is! I love that this mushroom risotto recipe doesn’t use a ton of ingredients. Simple but high-quality is the way to go here.

Broth: Simmer vegetable broth for the base of your delicious risotto. You could also use mushroom broth for extra earthy flavor. For a more meaty flavor, try using chicken stock.

Olive Oil: Lightly coat the pan with olive oil before adding the mushrooms.

Portobellos: Slice the portobello mushrooms into thick pieces, making sure they’re all about the same size so they cook evenly. You could also try using button mushrooms or cremini mushrooms as a substitute.

Shallot: Mince the shallot and cook it with the garlic until golden brown.

Garlic: Fresh minced garlic will give your creamy mushroom risotto the best flavor.

White Wine: Deglaze the pan with a splash of white wine.

Arborio Rice: Use arborio rice for the perfect risotto texture.

Salt & Pepper: Season to taste!

Parmesan Cheese: Stir in grated parmesan cheese for a creamy finish. You can use prepackaged parmesan cheese, but freshly grated is best.

How to Make Creamy Mushroom Risotto With Parmesan

Making homemade risotto doesn’t have to be difficult! Follow these instructions to end up with the perfect, creamy side dish every time.

Simmer the Broth: Bring the vegetable broth to a simmer on the stove. Keep it warmed on the stove.

Sauté Mushrooms: Heat 2 tablespoons of olive oil in a large skillet, add the mushrooms to the skillet and season with salt and pepper to taste. Sauté the mushrooms until they are browned and tender. Remove the sauteed mushrooms from the pan and set aside.

Add Shallot and Garlic: To the skillet add the remaining 1 tablespoon of olive oil along with the shallot and garlic. Sauté for 2-3 minutes. Add the white wine to the pan and sauté for another 2 minutes.

Cook Rice: Add the arborio rice to the pan along with the salt and pepper. Add ½ cup of the simmering broth to the skillet of rice, cook and stir constantly until the liquid is absorbed. This should take about 15- 20 minutes

Add More Broth: Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more, the rice should be mostly tender, with a slight firmness. You may not use all the broth.

Stir in Mushrooms and Cheese: Once the rice is finished cooking, stir in the mushrooms and parmesan cheese. Serve fresh with additional parmesan cheese for garnish and enjoy!

Bring the irresistible taste of Starbucks Lemon Loaf to your home with this easy-to-make recipe. A perfect blend of zesty lemon and moist texture, topped with a simple lemon icing – enjoy the homemade version of this beloved Starbucks treat!

I can’t sing the praises of lemon recipes enough! Lemon is so zesty and just the perfect addition to everything. Try out this Chinese Lemon Chicken, this Lemon Tarragon Pasta Salad, or these Perfect Lemon Bars, and you will agree!

What is a Starbucks Lemon Loaf?

If you haven’t realized this by now, I am a big fan of Starbucks. Not only are their drinks delightful (ahem, pink drink, I am talking to you!), but their food items are so delicious! This lemon loaf is a cross between a quick bread and a pound cake. It’s moist on the inside, packed with lemon flavor, and then drizzled with a lemon glaze.

This bread complements anything, and I love serving it up as a breakfast, at brunch, or even dessert. And when I tell you this is better than the original, believe me! I mean it. Save yourself a trip to Starbucks for a single slice and make a whole loaf of this at home!

What is a Starbucks Lemon Loaf Made of?

The ingredients in this recipe are easy, and I bet you already have most of them in your kitchen! Check out the recipe card at the bottom of the post for all of the exact measurements.

Flour: I used all-purpose flour in this recipe.

Salt: The salt enhances all of the flavors in the lemon loaf.

Baking Powder: This acts as a leavening agent and keeps the bread nice and soft.

Sugar: The sugar balances out the tart taste of the lemon.

Lemon Zest: Lemon zest makes this recipe so fresh.

Sour Cream: When you use sour cream in this loaf, it is nice and moist.

Vanilla Extract: A splash of vanilla is so delicious with the lemon flavor.

Eggs: I always use large eggs whenever I am baking.

Lemon Juice: This helps enhance the lemon flavor in the bread and the glaze.

Butter: I use unsalted butter in this recipe.

Heavy Whipping Cream: This is used in the glaze to keep it nice and creamy.

Powdered Sugar: I use powdered sugar because it dissolves easily and keeps the glaze smooth.

How to Make Starbucks Lemon Loaf at Home

The best part about copycat recipes is that you get so much more out of them! Instead of just one slice, you get to enjoy an entire loaf. And trust me, it’s so delicious you will be tempted to eat the whole thing!

Prep: Preheat the oven to 350 degrees Fahrenheit, spray a loaf pan (mine is 9×5) with baking spray, and set aside.

Whisk: Whisk together the flour, salt, and baking powder in a large bowl.

Combine until Fragrant: In a separate bowl, combine the lemon zest and sugar, mixing with your fingers until the zest is coated with the sugar and the mixture is very fragrant.

Beat: In a third bowl, beat together the sour cream, vanilla extract, eggs, lemon juice, and butter. Mix until it is well combined, then beat in the sugar and lemon zest mixture.

Bake: Add in the dry ingredients and beat until it all comes together smoothly. Pour the batter into the prepared loaf pan and bake for 50-60 minutes. The loaf should be browned slightly, and a toothpick inserted into the middle should come out clean.

Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Remove the loaf from the pan and let it cool to room temperature before icing.

Add Icing: To make the icing, in a bowl, mix together the lemon zest, lemon juice, heavy whipping cream, and powdered sugar. Ice the loaf when it is cooled, and enjoy!

Cowboy breakfast casserole is a hearty dish that’s chock full of breakfast favorites (eggs, bacon, sausage, beans, cheese, potatoes, and more!) and super easy to make! Simply add all of the ingredients to a baking dish, pour the whisked eggs on top, and pop it in the oven! A delicious breakfast with the easiest prep.

Breakfast casseroles are some of my favorite things to make in the morning. They’re so hands-off and you can even prepare them the night before so they’re ready to go! Try these other amazing recipes next: overnight breakfast casserole, croissant breakfast casserole (one of my all-time favorites!), and cinnamon apple French toast casserole!

Cowboy Breakfast Casserole Recipe

You all know I love a good easy recipe, especially in the morning! This cowboy breakfast casserole is a great solution to busy, chaotic mornings. You can even prepare the casserole the night before, keep it in the fridge, and then all you have to do is pop it in the oven the next morning! This also makes it a great choice for Christmas breakfast, potlucks, you name it.

Let’s talk about how delicious this casserole is, though. It’s SO hearty and satisfying. Cowboy breakfast casserole is filled with all sorts of tasty ingredients. Just to name a few – chopped bacon, bell peppers, crumbled breakfast sausage, and pinto beans. All baked to tender perfection in a cheesy egg mixture! This breakfast casserole is guaranteed to go fast, so be sure to grab yourself a slice or two! The good news is, that’s all you need to keep yourself full until lunch (or even dinner!)

Ingredients You’ll Need

This is everything that I added to the casserole, but feel free to mix and match! Cowboy breakfast casserole is great for using whatever you’ve got in the fridge. See the recipe card below for exact measurements.

Bacon: Crispy and chopped for salty bits throughout. You can’t go wrong with bacon!

Sausage: Crumbled goodness for hearty meaty bites.

Onion and Bell Peppers: Diced up for vibrant color and sweet crunch. I used red and green peppers.

Pinto Beans: Creamy and smoky, adding protein and fiber.

Cheeses: Monterey Jack and cheddar for a melty, gooey delight. You could also add in some pepper jack cheese if you want a little kick.

Eggs: Whisk them up for the base that binds everything together.

Milk: Smooths out the mix and adds a touch of richness.

Salt & Pepper: Basic seasonings to add more flavor!️

Potatoes: Frozen and diced, they’ll bake up fluffy and savory on top.

Toppings: Top with salsa, sour cream, and jalapenos for extra flair and kick!

How to Make Cowboy Breakfast Casserole

Cowboy breakfast casserole is so easy to make. Only a few simple steps and then it’s off to the oven! This makes it the perfect holiday breakfast, because not only is it simple to whip up, but also feeds a crowd.

Preheat Oven, Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and then spray a 9×13 baking dish with pan spray.

Combine Fillings: Add the bacon, sausage, onion, peppers, pinto beans, and cheese to a large bowl and stir to combine. Then pour into the prepared baking dish.

Add Eggs and Potatoes: In the same bowl, whisk together the eggs, milk, salt, and pepper. Pour over the mixture in the baking dish. Then scatter the potatoes evenly over the top.

Bake: Bake for 35-45 minutes, until the edges are set and browning but the center still has a little bit of a jiggle to it. Then let the casserole sit for 5 minutes. Serve with salsa, sour cream, and jalapenos.

Everyone will want to eat dessert first with this Chocolate Cobbler – a simple dessert that’s all about gooey chocolate goodness. The velvety inside and crispy top create a perfect combo for a satisfying, easy-to-make treat!

Chocolate is a classic go-to for dessert at our house. Check out some more delicious desserts like these Flourless Chocolate Cookies, these yummy Classic Chocolate Eclairs or this Chocolate Lasagna!

Chocolate Cobbler Recipe

Cobbler is a classic dessert. Especially peach cobbler— that’s a favorite at our house at the end of summer time! But this chocolate cobbler recipe is to die for. It’s gooey on the inside, and the outside is perfectly crisp.

Chocolate Cobbler is an easy-to-make recipe that you can make all year long! No need to wait until a certain fruit is in season! It will satisfy all of your chocolate cravings, and once you try it topped with some delicious vanilla ice cream, you won’t be able to resist another bite or two!

Ingredients in Chocolate Cobbler

Packed with delicious chocolate batter, this cobbler recipe will soon become a favorite in your family! Check out the recipe card at the bottom of the post for all of the exact measurements.

Butter: I used unsalted butter in this recipe.

Flour: All-purpose flour will work the best!

Cocoa Powder: This is what gives the batter a nice chocolate flavor.

Baking Powder: This makes it so the chocolate cobbler isn’t flat.

Salt: The salt enhances all of the ingredients in the dessert.

Sugar: The sugar sweetens the cocoa, making the chocolate nice and sweet.

Whole Milk: You can use 2% milk if that’s what you have instead, but I prefer the texture that the whole milk brings to the recipe.

Vanilla Extract: a splash of vanilla gives this a delicious flavor!

Boiling Water: This is for the topping.

How to Make Chocolate Cobbler

This chocolate cobbler is so easy to make! And it’s ready in less than 40 minutes. Serve it warm with a scoop of vanilla ice cream and you will agree… it’s the perfect dessert!

Melt the butter: Preheat the oven to 350 degrees Fahrenheit. Add the butter to a 3-quart or 9-inch baking dish. Place it in the oven until the butter is melted. Once melted, remove from the oven and set aside. 

Whisk: While the butter melts, whisk together the flour, cocoa powder, baking powder, salt, and sugar. Stir in the milk and vanilla until fully combined.

Add batter: Add the batter to the baking dish with the melted butter. 

Make the topping: Prepare the topping by whisking the sugar, salt, and cocoa powder together. Sprinkle evenly over the top of the batter. Pour the boiling water over the top.

Bake: Bake for 30-35 minutes. The chocolate cobbler should be almost completely set with just a slight jiggle to it. The top should have a nice crust on it, and there should be a few bubbly spots around the edge. Remove from the oven and let sit for 10-12 minutes before serving. Top with vanilla ice cream and enjoy!