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It doesn’t get much better than crispy, caramelized cookies with a melted chocolate filling! These lace cookies are super easy to make and just what you need to satisfy your sweet tooth.

Cookies come in so many different shapes and sizes, and I love them all! If you’re looking for some fun new cookie recipes to try, here are a few of my favorites: clothespin cookies, Mexican wedding cookies, and homemade Milano cookies!

Chocolate Lace Cookies

I absolutely adore old-fashioned cookies, and these lace cookies (also known as Florentines) have quickly become one of my all-time favorites. There’s just something about the classic combination of butter, brown sugar, and almond flour that I can’t get enough of. They’re crispy and caramel-y with a chocolate filling that’s to die for! Yes, they’re simple, but that’s what makes them so great!

Once they hit the oven, the edges turn this beautiful golden brown color, and the cookies spread out, creating these delicate, lacy patterns. (Hence the name!) You’ll be waiting in anticipation for them to come out of the oven. That’s really the toughest part of this whole process, which is why you should gather up your ingredients and start making a batch right now!

Lace Cookie Ingredients

Let’s break down the ingredients that come together to create these buttery lace cookies. They’re pretty simple, but give these treats the most delicious flavor and texture! Note: exact measurements are in the recipe card below.

Butter: The creamy ingredient that makes the dough all rich and smooth. I used unsalted butter, but you can also use salted – just make sure to cut down on the extra salt you add to the dough.

Brown Sugar: This is what will give our dough that toffee-like sweetness and gorgeous golden color. I used light brown sugar but you can also use dark brown sugar if you want a more deep, molasses-y flavor.

Almond Flour: Ground up almonds to add a nutty flavor and a touch of crumble to the mix.

All-Purpose Flour: To give the cookies structure.

Salt: Just a little bit to even out the sweetness.

Honey: Honey gives the dough a touch of stickiness and an extra dose of sweetness.

Vanilla Extract: It’s what brings in that lovely vanilla aroma and taste we all adore. Use pure vanilla extract for the best flavor!

Chocolate Chips: These get melted into a creamy filling that transforms our lace cookies into the ultimate sandwich treat. So good! I used semi-sweet chocolate chips, but you can use dark chocolate, white chocolate, or even butterscotch chips! Whatever you prefer.

How to Make Lace Cookies

Alright, time to bake up some magic with these lace cookies! Follow these simple steps to whip up a batch of delicate, crispy treats that will have your friends and family raving.

Preheat Oven, Prep Pan: Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper. Then set aside.

Sugar Mixture: Add butter to a small saucepan and heat over low until melted. Add the brown sugar, almond flour, flour, salt, and honey. Cook for 3-4 minutes, until the sugar is completely dissolved.

Add to Baking Sheet: Turn off the heat and stir in the vanilla. Let the mixture sit for 5-6 minutes before scooping the dough onto the prepared baking sheets. Use 1 teaspoon of dough and leave 3 inches between them as they will spread quite a bit. I used a small silicone spatula to help scoop the dough out of the teaspoon. The longer the dough sits, the more it sets up. If you want to try and get more uniform-shaped cookies, you can roll the dough into balls as it cools before placing it on the baking sheet. It may be too hot initially to handle, though.

Bake: Bake for 7-8 minutes, until the edges are golden brown and bubbling.

Cool: Let the cookies cool completely on the baking sheet before transferring them to a cooling rack or an airtight container.

Melt Chocolate: When you are ready to fill them, gently melt the chocolate chips in the microwave in 20-second intervals, stirring between, until smooth.

Add Filling: Add a small spoonful of melted chocolate to the center of the backside of one lace cookie and press a similarly shaped cookie on top to form the sandwich. Repeat until all the cookies are filled.

Mexican pollo asado is some of the juiciest, most flavorful grilled chicken you’ll ever taste. Each chicken thigh is marinated in a mix of tangy lime, orange, and a blend of spices for some kick. You’ll love each tender, flavor-packed bite!

If you love grilled chicken but you want to switch things up from the usual teriyaki, this pollo asado is the way to go. Serve it with some Mexican rice and refried beans for a complete meal that everyone will enjoy!

What is Pollo Asado?

Pollo asado is a tasty Mexican grilled chicken dish that’s all about big flavor. The name ‘Pollo Asado’ translates to ‘grilled chicken’, and that’s exactly what it is – chicken thighs soaked in a mix of lime juice, orange juice, garlic, and spices, then grilled until they’re super juicy with a tangy, smoky, and slightly spicy flavor. People love it! This is a great dish to make for those final barbecues as summer wraps up.

I really love this pollo asado recipe because it keeps things easy and delicious. The marinade is a mix of lime juice, orange juice, garlic, Mexican oregano, and spices that makes the chicken taste amazing. Letting the chicken soak in this tasty marinade for at least an hour will make sure it has the best flavor. When you throw that marinated chicken on the grill, the char and smokiness make it irresistible. Seriously one of the best grilled chicken recipes I’ve had in a while!

What You’ll Need to Make It

These ingredients team up to make your pollo asado taste wonderful. It’s the best combination of flavors! (Exact measurements are in the recipe card below.)

Boneless Skinless Chicken Thighs: Juicy chicken pieces that are going to soak up all the good stuff. Chicken breasts can also be used if you prefer!

Lime Juice: Adds a zingy and refreshing kick, making the pollo asado taste all bright and lively.

Orange Juice: Brings in a touch of sweetness and a hint of citrusy goodness for that extra yum.

Garlic: A must-add for any savory chicken dish!

Mexican Oregano: Oregano with a bright flavor that will make the chicken taste better overall.

Ground Cumin: Brings in a warm, nutty flavor.

Ancho Chili Powder: Adds a bit of heat and a nice red color!

Salt and Black Pepper: To add an extra layer of flavor to the pollo asado.

How to Make Pollo Asado

Time to fire up that grill! This pollo asado is going to take all of your backyard barbecues to the next level. Follow these steps to end up with the most tender and flavorful grilled chicken every time:

Marinade Mixture: To make the pollo asado marinade, in a bowl add the lime juice, orange juice, garlic, oregano, cumin, achiote powder, salt, and pepper. Then whisk to combine.

Marinate Chicken: To a large bowl, add the chicken thighs, pour the marinade over the thighs. Be sure to get each thigh coated in the marinade. Cover the bowl and let the chicken marinade for at least 1 hour.

Heat Grill: While the chicken is marinating, heat a grill up to between 350 and 400 degrees Fahrenheit.

Cook: Once the chicken has marinated for at least an hour, place it on the preheated grill, cover and allow the chicken to grill until the internal temperature reads 165 degrees Fahrenheit, about 20-30 minutes. Turn the chicken halfway through cooking.

Rest, Then Serve: Remove the cooked chicken and place them on a platter. Allow the chicken to rest at least 5 minutes before serving.

Mac and cheese gets a makeover with the addition of intense buffalo flavor! It’s loaded with chicken and tender macaroni then tossed in a creamy cheese sauce. You will love this tasty version of buffalo chicken mac and cheese.

If you love buffalo-flavored recipes you are at the right place! I have so many delicious recipes for you to try and they are some good ones! For starters, try this homemade buffalo sauce because it is amazing on everything! Then you can move on to these yummy sliders and this easy dip.

Buffalo Chicken Mac and Cheese

The combination of buffalo sauce and mac and cheese is mind-blowing! It’s creamy and tangy all at the same time. Shredded chicken gets tossed in buffalo sauce and smothered in a homemade mac and cheese. The cayenne-flavored buffalo sauce gives comforting mac and cheese the perfect amount of kick to wake up your tastebuds.

Macaroni and cheese sure knows how to make other ingredients shine! Just like this buffalo chicken mac and cheese, I have a few more versions you have to try. My lobster mac and cheese just might be my favorite because I love lobster so much! You’ll also have to try this cauliflower mac and cheese and this baked mac and cheese recipe. Your family with devour them both!

Ingredients You Will Need

Packed with tangy and savory flavors, this mac and cheese is a must! Most of the ingredients you will have on hand, then you can make this any time you’re craving a buffalo-flavored dish. See the recipe card below for a list of exact ingredient measurements.

Buffalo Chicken

Chicken: Cooked and shredded boneless skinless chicken breasts.

Hot Sauce: I use Frank’s hot sauce or Crystal hot sauce. You want cayenne to be the main ingredient.

Butter: Try and use unsalted butter so that you are not adding any additional salt to the recipe.

White Vinegar: Adds a little tanginess to the sauce.

Worcestershire Sauce: Gives a smokey flavor to the sauce.

Cayenne Pepper: The main seasoning to making this buffalo-flavored.

Garlic Powder: For added flavor.

Mac and Cheese

Elbow pasta: Use elbow macaroni noodles for classic mac and cheese.

Butter: Try and use unsalted butter so that you are not adding any additional salt to the recipe.

Flour: All-purpose flour will work great for this and makes the roux to thicken the sauce.

Milk: Any kind of milk, 1% or 2% is perfect in this recipe.

Monterey Jack Cheese: This is my favorite cheese to add. It melts perfectly and has the best flavor.

Cheddar cheese: Use sharp or mild here, either is delicious.

Hot Sauce: More hot sauce because why not? This ensures maximum flavor in your buffalo chicken mac and cheese!

Salt: This will enhance all of the flavors in the mac and cheese.

Pepper: The pepper brings in a savory flavor without any heat.

Buffalo Chicken Mac and Cheese Recipe

Let’s make the best buffalo mac and cheese you have ever had! Once you learn how to make it at home, you no longer have to search Restaurants that make it. Follow my instructions below to become a pro!

Buffalo Chicken

Make the Buffalo Sauce: To make the buffalo sauce, add the hot sauce, butter, white vinegar, Worcestershire sauce, cayenne, and garlic powder to a medium bowl. Mix well to combine.

Add the Chicken and Toss to Coat: Add the cooked shredded chicken to the bowl of sauce then toss to coat evenly. Set aside.

Mac and Cheese

Prepare the Macaroni Noodles: Add the elbow macaroni to a large pot and cook following the package instructions. Drain and rinse the cooked macaroni then set aside.

Melt the Butter and Add the Flour to Make a Roux: In a large pot, add ⅓ cup butter over medium heat. When the butter is melted, add in the flour, and whisk to combine.

Whisk in the Milk: Slowly pour the milk into the butter mixture, whisking continuously to prevent lumps from forming.

Add the Cheese, Hot Sauce, and Salt and Pepper: Add the shredded Monterey jack cheese, cheddar cheese, hot sauce, and salt and pepper. Stir continuously to melt the cheese.

Add the Macaroni: Once the cheese has melted, remove the pot from the heat then stir in the cooked macaroni. Stir well to evenly coat the noodles.

Stir in the Buffalo Chicken: Gently stir in the buffalo chicken until fully incorporated.

Garnish and Serve: Garnish with additional sauce and sliced green onions. Serve warm and enjoy!

Crispy on the outside, tender on the inside beef strips coated in a tangy orange glaze. This orange beef recipe is the perfect weeknight dinner and sure to become a new family favorite! It may even rival your favorite takeout spot.

I’m sure by now it’s pretty clear that I love recreating Chinese takeout dishes at home. You get all those tasty flavors you crave, but from the comfort of your kitchen! Try this dynamite shrimp, lemon chicken, or sweet and sour pork next!

Better-Than-Takeout Orange Beef Recipe

We all love orange chicken, but when you’re craving something more meaty, orange beef is the way to go. That tender flank steak? It soaks up all that tangy flavor like nobody’s business. The cornstarch coating on the steak? It adds a subtle crispiness that makes each bite a dream. The textures are seriously out of this world. And then the tangy but savory glaze it gets coated with? I can’t say enough good things about this dish.

Now, let’s talk takeout. You know that feeling when you’re craving some Chinese flavors and you’re about to dial up your local takeout joint? Well, with this homemade orange beef, you won’t need to pick up the phone. It’s better than takeout, I kid you not. Plus, you’ve got control over the ingredients and the freshness. It’s the perfect weeknight dinner when time is tight and tummies are growling. Everyone in your family will want seconds!

Ingredients You’ll Need

Orangey goodness meets tender beef slices. This homemade orange beef is all about simple cooking with big flavors. Here is everything you’ll need to whip it up:

Flank Steak: A lean cut of beef that becomes tender and flavorful when cooked. Sliced thinly and coated with cornstarch so it has a crispy, seared texture.

Cornstarch: For coating the steak in.

Vegetable Oil: Used for cooking the steak. You can also use any other cooking oil you prefer!

Rice Wine Vinegar: Adds a tangy and slightly sweet flavor to the orange sauce.

Soy Sauce: The main savory ingredient in the sauce.

Sesame Oil: Adds a delicious nutty flavor. Don’t skip it!

Orange Juice: Adjusts the consistency of the sauce and also adds bright citrus flavor.

Orange Marmalade: Infuses sweetness and a concentrated orange flavor, forming the base of the orange sauce. It also helps give the sauce a thick, glossy texture.

Brown Sugar: Sweetens the sauce, balancing the tanginess from the orange and vinegar.

Red Pepper Flakes: For some kick. Feel free to omit them or add more to taste, whatever you prefer!

Salt and Black Pepper: Our trusty flavor boosters! Season to taste.

Sesame Seeds (for garnish): Adds a nice crunch and a hint of nutty flavor to the orange beef.

Orange Beef Recipe

Ready to make a better-than-takeout meal in just 30 minutes? Orange beef is the perfect quick and easy dinner that the whole family will go crazy over.

Prepare Beef: Thinly slice the steak, across the grain, in about 2 inch strips. Place the sliced steak into a bowl with the corn starch. Then toss to coat all the steak evenly.

Sauce Mixture: In a separate bowl add the rice vinegar, soy sauce, sesame oil, orange juice, marmalade, brown sugar, red pepper flakes, salt, and pepper. Then whisk to combine.

Sear: Heat the oil in a large skillet over medium high heat. Add in the cornstarch coated steak and cook until the steak is evenly browned on the outside, about 5-8 minutes.

Combine: Then to the skillet, add the orange sauce mixture. Continue to cook the steak in the orange sauce, stirring continually until the sauce has begun to thicken.

Let Sauce Thicken: Once the steaks are fully cooked and your sauce is the desired thickness, about 8-10 minutes. Then remove the skillet from heat.

Serve: Serve the orange beef over rice or noodles and enjoy!

This copycat Panera Bread Broccoli Cheese Soup is a thick, rich, and creamy soup with tender broccoli, shredded carrots, and a hint of nutmeg, all cooked together with melted cheese. It’s so delicious and easy to make!

Soup is the comfort of the soul! If you love soups, then you have got to try this Slow Cooker Pasta e Fagioli Soup, this delicious Creamy Zuppa Toscana or this classic Creamy Chicken Broccoli Soup.

Copycat Broccoli Cheese Soup Recipe

With the colder weather moving in, a nice warm soup is just what to look forward to at dinner time. This Panera Bread copycat broccoli cheese soup hits the spot perfectly. And let me tell you, it is the BEST broccoli cheese soup I have had! The only thing that makes it a little better is serving it up in a bread bowl. Or you can serve it up with some delicious dinner rolls instead!

I might be biased, but I truly think that this is better than the Panera Bread broccoli cheese soup that they are so famous for. This one is creamy, packed with delicious veggies, and the best part is… You can make it from home! That means you save time and money. It’s a win-win!

Ingredients in Broccoli Cheese Soup

This soup is so easy and delicious. Try topping your soup with extra cheese, crumbled bacon or ham, and some chives for a full broccoli cheese soup experience.

Butter: I used unsalted butter in this recipe.

Onion: You can use a white or yellow onion for this soup.

Flour: The flour is used along with the butter to create a roux. The roux is what will make your soup thick and creamy.

Half-and-half: The half-and-half makes your broccoli cheese soup ultra-thick, rich, and creamy. You can also use heavy whipping cream instead.

Chicken Stock: This adds flavor to the base of the soup.

Broccoli: I use fresh broccoli for this recipe. If you use frozen, cook it in the microwave first and add it to the soup once the veggies are done sauteing.

Carrot: I buy shredded carrots to save myself time!

Nutmeg: This secret ingredient adds so much flavor!

Sharp Cheddar Cheese: This adds color and flavor to this classic soup.

Salt and Pepper: Just a pinch is enough.

How to Make Broccoli Cheese Soup

This broccoli cheese soup comes together super easily, and it’s a great meal to make ahead of time and eat for lunch or dinner.

Make a Roux: Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot, whisk together the melted butter and flour over medium heat for about 3-4 minutes.

Whisk: Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.

Add Vegetables: Add the broccoli, carrots, and onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.

Add Seasonings and Cheese: Add nutmeg, salt, pepper, and sharp cheddar cheese. Let the cheese melt, and then serve. For a smoother soup, puree the soup.

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Fall is here, and that means it’s time to make a tasty batch of candy apples! Your favorite crisp apples coated in a glossy, red sugar mixture that almost looks too good to eat!

If you have some leftover apples, try these classic caramel apples or ‘poison’ caramel apples next! They’re perfect for a Halloween party and getting you into the spooky season spirit!

Candy Apple Recipe

I LOVE candy apples. Seriously, they’re a feast for the eyes, almost too pretty to eat, but trust me, you won’t be able to resist. When autumn rolls around, and the leaves start changing colors, candy apples are like the finishing touch to the season. That glossy red candy shell wrapped around a crisp apple is like a work of edible art. Plus, they’re a breeze to make, so you can whip up a batch and get in the fall spirit in no time.

The best part about candy apples is that they’re a two-in-one treat. You have your juicy, crisp apples, but then one bite into that sweet, crunchy candy shell and you’re in fall heaven. So, grab a candy apple, embrace the spooky season, and indulge in the perfect blend of sugar, spice, and everything nice. Fall just got a whole lot sweeter!

Candied Apple Ingredients

Ready to whip up some candy apple magic? We’ve got a handful of simple ingredients that’ll turn those ordinary apples into sweet, glossy treats. Exact measurements are in the recipe card below.

Medium Apples: The main ingredient, the apples themselves, ready to be candy-coated. I used Granny Smith apples because I like the tart flavor they have, but you can use any kind you want! If you want something sweeter try Fuji, gala, or honeycrisp apples.

Popsicle or Caramel Apple Sticks: Sturdy sticks to make handling and eating the apples easier.

Water: Used to dissolve and mix the sugar for the candy coating.

Granulated Sugar: The main sweetener for the candy coating.

Light Corn Syrup: Adds the right consistency and texture to the candy coating.

Gel Food Coloring: So the candy apples have their classic red hue!

Flavoring (optional): If you want to add flavor to the candy coating, this is where you can do it. Just add a few drops of your favorite flavor extracts!

How to Make Candy Apples

Sometimes making homemade candied apples can be tricky because the coating won’t stick or be the right consistency. Follow these straightforward instructions and you’ll be golden! You’ll want to make these gorgeous treats all fall long.

Prep Your Apples

Boil: Remove the stems and stickers from your apples. Add the apples to a large bowl and add 1 small squeeze of dish soap. Add hot water, nearly boiling, to the bowl and let the apples sit for a minute or so. This will help all the wax come off, which makes the candy stick to the apple better. The apples will likely look browned and discolored, maybe even have a white residue. This is normal and a good sign! Dry the apples thoroughly and stick the popsicle sticks into them, right on top where the stem was.

Chill: Place the apples in the fridge to chill while you prepare the candy.

Make the Candy Apple Coating

Melt: Add the water, sugar, and corn syrup to a medium-sized, heavy-bottomed saucepan. Leave over medium heat until the sugar is dissolved and then stir in your red food coloring. If you want the color to appear more opaque, add white gel food coloring to the color you want the apples to be. If you would like to add an oil flavoring, add it now. 3-4 drops will be sufficient.

Add Candy Thermometer: Add a candy thermometer to the pot, ensuring it’s submerged in the candy but not touching the bottom. Let the candy cook until it reaches 300 degrees Fahrenheit. This will take 10-15 minutes, but once it’s ready, you will have to work quickly.

Prepare Workstation: While the candy cooks, prepare your apple station by lining a baking sheet with a Silpat or parchment paper. It’s also a good idea to place some hot pads under the baking sheet, as the candy will heat the baking sheet up after the apples are dipped and placed on it. Remove the apples from the fridge when the candy is nearly 300 degrees and place them on the prepared baking sheet, ready to be dipped.

Coat Apples: Once the temperature of the candy reaches 300-310 degrees Fahrenheit (the hard-crack stage), turn off the heat and quickly, but carefully, dip the apples in the candy mixture. I found it easiest to tilt the pan to the side and twirl the apple until it was fully coated. Try to twirl the apple slowly otherwise, you will end up with bubbles in your candy and on your apples.

Cool and Set: Let the dipped apples sit until fully cooled and the candy has hardened.

This pumpkin dump cake is a delicious fall favorite that combines the rich flavors of pumpkin, spices, and a cake mix. It’s a mouthwatering treat that’s incredibly easy to make!

Pumpkin is a fall staple and is loved for its sweet and savory flavoring. If you love pumpkin then you’ve got to try this Pumpkin Cake with Cream Cheese Frosting, these delicious Pumpkin Cheesecake Snickerdoodles or this yummy Pumpkin Tres Leches.

What is Pumpkin Dump Cake?

Though the name “dump cake” isn’t the most appealing, the dessert is extremely decadent with a bold flavor. The name just describes the process of dumping the ingredients into a bowl and mixing before then dumping it into a baking dish.

I absolutely love sweet pumpkin recipes, especially easy ones like pumpkin monkey bread and pumpkin French toast casserole. This easy pumpkin dump cake makes a delicious dessert alternative to pumpkin pie.

Ingredients in Pumpkin Dump Cake

Packed with fall flavors and spices, this cake is not only delicious but so easy to make! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.

Pumpkin Purée: Smooth and velvety, it’s the main ingredient to making this cake fall flavored. If you want to go the extra mile, you can make your own pumpkin puree from scratch with this recipe.

Evaporated Milk: Creamy and rich, it adds a delicious texture to the cake.

Granulated Sugar: This adds some sweetness to contrast the pumpkin.

Light Brown Sugar: This brings a deep and delicious flavor.

Large Eggs: The eggs bind all of the ingredients together to create the batter.

Spices: Ground ginger, ground cloves, ground nutmeg, and ground cinnamon together make the perfect fall blend.

Yellow Cake Mix: A super easy base for the cake, making it a breeze to prepare.

Chopped Pecans: The nuts add a delightful crunch to the cake. Leave these out if you prefer to have no nuts.

Salted Butter: Thin slices create a golden, buttery topping.

How to Make Pumpkin Dump Cake

With a slightly fluffy top layer made of yellow cake mix covered with melted butter and chopped pecans and a smooth bottom layer remnant of pumpkin pie, you won’t be able to stop eating this cake. Best of all it’s fit for a crowd (if you feel like sharing).

Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish and set it aside.

Combine: In a large bowl, mix together the pumpkin, evaporated milk, granulated sugar, brown sugar, eggs, and spices, until smooth. Pour into the prepared pan

Add Cake Mix on Top: Sprinkle the cake mix evenly over the pumpkin mixture and top with the pecans.

Add Sliced Butter: Slice the butter into very thin pieces, about 20, and lay them across the top of the cake mix.

Bake: Bake for 50-55 minutes until the top is set and the edges are browned.

Cool: Let cool for at least 20 minutes before serving.

View All Pumpkin Recipes

View All Pumpkin Recipes

All your favorite taco fixings inside a warm, fluffy piece of fried bread! Homemade chalupas are a knockout dinner the whole family will go crazy over.

Switch up taco night and try some of these other Mexican-inspired recipes next: molletes, tostadas, or chile relleno!

What is a Chalupa?

If you’ve never had one from Taco Bell before, here’s what a chalupa is and why they’re so great! Chalupas are a tasty Mexican dish known for crispy fried tortillas topped with various delicious ingredients. (You can customize them however you like!) This recipe makes fresh chalupa wraps by mixing flour, baking powder, and milk to create the dough. After frying, you fill them with seasoned ground beef, pico de gallo, sour cream, avocado, lettuce, and cheese.

Give making chalupas at home a shot – it’s easier than you’d think! You’ve got basic ingredients and straightforward directions to whip up these mouthwatering Mexican goodies right in your own kitchen. So whip up a fresh batch of fry bread, grab your toppings, and get ready to create a dinner the whole family will love!

For the Chalupa Shells:

Chances are you have everything in your pantry to whip up the delicious fried wraps. From there, all you need is some taco meat, fresh veggies, and any sauces or dressings you’d like to add!

All-Purpose Flour: To give your chalupa wraps structure.

Baking Powder: A leavening agent that helps the chalupa wraps rise and become nice and airy.

Salt: So the wraps don’t taste bland!

Whole Milk: Adds moisture and richness to the dough.

Vegetable Oil: Used for frying the chalupa wraps until they’re crispy and golden.

Toppings

Ground Beef: The main protein for the chalupa filling. You can also use ground pork, turkey, minced chicken, or chorizo if you wish!

Diced White Onion: Adds a mild, sweet onion flavor to the ground beef filling.

Taco Seasoning: So the meat has the perfect amount of flavor. Use packaged taco seasoning or try making your own!

Water: So the meat mixture stays moist.

Pico de Gallo: A fresh salsa made with diced tomatoes, onions, cilantro, and lime juice. You can also use any other kind of salsa you prefer, or omit it entirely.

Shredded Cheddar Cheese: Adds a rich, cheesy flavor to the chalupas.

Diced Avocado: For some creamy goodness.

Lettuce: Shredded to add crunchy texture.

Sour Cream: A creamy, tangy topping that complements the flavors of the chalupas.

How to Make Homemade Chalupas

I know it can be intimidating to fry your own chalupa wraps, but trust me, it’s actually pretty simple! The dough is super easy to make, and each wrap only needs to be fried for a couple minutes in a skillet or saucepan. No deep fryer needed!

Chalupa Wrap

Dry Ingredients: In the bowl of a stand mixer add the flour, baking powder, and salt whisk by hand to combine.

Add Milk: Pour half the milk into the bowl and using a dough hook, mix the dough on medium speed, gradually add more of the milk until it has all been added.

Rest: Once everything has come together and the dough is smooth, remove it from the mixing bowl and place in a lightly oiled bowl. Cover and let the dough rest 45 minutes to an hour.

Shape: When the dough has rested, divide it all into 2 inch rounds. Place the rounds on a floured surface and roll them all out about ⅛ to ¼ inch thick. You can either roll them with a rolling pin or flatten and stretch them using your hands.

Fry: Add the vegetable oil to a skillet and heat it up over medium high heat. When the oil is ready, begin frying the chalupa wraps one wrap at a time by carefully placing them in the oil, frying for 2-3 minutes per side.

Transfer to Plate: The wraps should puff up and be a golden brown color. When they are done, remove them from the oil and place them on a paper towel lined plate to soak up any excess oil.

Rest: Allow the wraps to rest a little before filling.

Fillings

Heat Up Skillet: Heat a large skillet up over medium-high heat.

Cook Beef and Onions: Place the ground beef into the skillet with the onions and cook the meat until it is nearly entirely browned, about 5-8 minutes.

Add Water and Taco Seasoning: Add in the ¼ cup of water and taco seasoning, stir to coat all the meat entirely. Continue to cook until the beef has fully cooked and all the water has evaporated.

Fill Wraps: Fill the chalupa wraps with a generous serving of meat, pico de gallo, cheese, avocado, lettuce, and sour cream.

Enjoy: Serve fresh!

Level up your meatball game with the addition of ricotta cheese! These ricotta meatballs have the creamiest texture and turn out extra tender and juicy. The flavors are incredible and your family will beg you to make these every week!

If delicious meatballs are your thing then you’ve come to the right place! I love meatballs so of course I have some delicious recipes for you to try. Make these amazing Swedish meatballs, my baked turkey meatballs, and also these quick and easy air fryer meatballs!

What Are Ricotta Meatballs?

These homemade ricotta meatballs start with a traditional meatball recipe. Then a surprise ingredient steals the show. Adding ricotta to your meatballs will blow your mind! It adds creaminess and moisture that results in a tender and juicy meatball. You’ll also love the salty ricotta that enhances the meatball flavor.

Use these ricotta meatballs to make meatball subs. Simply fill a hoagie roll with provolone cheese, these ricotta meatballs, and marinara. Sandwiches are so easy to make, and I have a few favorites you have to try the next time you need to feed a crowd. My Cuban sandwich recipe is so easy, my slow cooker French dip sandwich is a great make-ahead option, and my meatloaf sandwich is out of this world!

Ingredients For Ricotta Meatballs

With how simple the ingredients are for these amazing meatballs, you’re definitely going to want them in your weekly dinner rotation! Their juicy, savory flavor will most definitely have you hooked. If you’re looking for ingredients, they can all be found in the recipe card at the end of the post.

Lean Ground Beef: Just one pound here.

Ricotta Cheese: Use full-fat ricotta for the best flavor and results!

Eggs: Eggs help add structure and bind the meatball mixture.

Breadcrumbs: Give the texture and structure of the meatballs.

Onion: Finely minced onion.

Garlic: Fresh garlic always.

Fresh Herbs: Fresh herbs brighten the flavors. I use fresh parsley and basil in this recipe.

Italian Seasoning: Add delicious flavor using Italian seasonings.

Salt and Pepper: Season to taste.

Olive Oil: To cook and brown the meatballs.

Homemade Marinara: Use jarred marinara or try my homemade recipe because it is fantastic!

Ricotta Meatball Recipe

It’s so easy! You’ll be able to whip up a batch of these in no time at all! If your family is anything like mine, then you may want to make a double batch. Homemade ricotta meatballs always fly off the table!

Combine the Beef, Ricotta Cheese, and Eggs: To a large bowl, add the ground beef, ricotta cheese, and eggs. Mix until well combined.

Mix the Breadcrumbs, Onion, Garlic, Herbs, and Seasonings: In a separate small bowl, mix together the breadcrumbs, onion, garlic, parsley, basil, Italian seasoning, salt, and pepper.

Add Breadcrumb Mixture to Meat Mixture: Add the breadcrumb mixture to the meat mixture and mix until everything is incorporated. Roll all the meatball mixture into about 1 ½ – 2 inch balls

Brown the Meatballs: In a large skillet, heat the olive oil over medium heat. Add the meatballs to the skillet and cook until all the meatballs are evenly browned on all sides.

Pour in the Marinara Sauce and Simmer: Add the marinara sauce to the skillet and reduce the heat to low. Cover the skillet and cook the meatballs in the sauce for about 30-40 minutes, stirring occasionally.

Serve: Once the meatballs are thoroughly cooked, remove the pan from the heat. Serve the sauce and meatballs over spaghetti, in sandwiches, with vegetables, or any way you prefer to enjoy meatballs.

Soft, flaky, and drizzled with chocolate ganache, these homemade chocolate scones are the ultimate breakfast indulgence! Perfect for having alongside your morning coffee.

Homemade scones are seriously the best. They’re so tender, flaky, and are absolutely dreamy fresh out of the oven. If you love these chocolate scones, you’ll also have to try these peach scones, pumpkin scones, or blueberry scones. They’re perfect for breakfast, brunch, or whenever you’re wanting a sweet treat!

Chocolate Scone Recipe

Ever tried making homemade chocolate scones? If not, no worries! This recipe is for everyone, whether you’re new to baking or a pro! These scones are pure chocolatey goodness that you can bake yourself without much fuss. They’re rich with a tad of coffee flavor and super soft. My mouth is watering just thinking about them!

What makes these scones stand out? Well, it’s the mix of flavors and textures. You’ve got the deep chocolatey flavor with a hint of coffee, and the butter and cream make them nice and soft. Plus, the chocolate sauce on top? It’s the perfect finishing touch. You really can’t go wrong with chocolate ganache. These scones are seriously every chocolate lover’s dream! Time to gather up your ingredients and get baking. This is one recipe you don’t want to miss.

Ingredients Needed

Time to break out those pantry staples and make a delicious batch of chocolate scones! I love how simple the ingredients are, you may not even need to make a trip to the grocery store! Note: measurements are in the recipe card below.

All-Purpose Flour: This is the main dry ingredient in the scones. It gives them their structure.

Granulated Sugar: Sugar adds sweetness to the scones and enhances their flavor. It also makes them nice and tender once they’re baked!

Unsweetened Cocoa Powder: Cocoa powder is responsible for the rich chocolate flavor in the scones. It adds that deep, chocolatey taste we all love.

Instant Espresso Powder: Espresso powder actually works to enhance the chocolate flavor. You can omit this if you like, but I love the extra rich flavor it adds!

Baking Powder: Helps the scones become light and fluffy.

Salt: Boosts the overall flavor of the chocolate scones. Regular table salt works fine.

Unsalted Butter: Grated and worked into the dough, it creates a flaky texture.

Heavy Cream: Heavy cream makes the scones tender and moist thanks to its high fat content. Half and half also works.

Large Egg: The egg acts as a binding agent to hold all of the ingredients together.

Vanilla Extract: So your scones have an extra pop of sweet, warm flavor!

Chocolate Chips: These create pockets of melted chocolate in the scones.

Additional Heavy Cream for Ganache: This extra heavy cream is used to make the ganache drizzle, which adds a glossy, chocolatey topping to the scones.

Let’s Make Chocolate Scones!

Follow these simple steps and you’ll end up with the most tender and delicious chocolate scones every time! The best part is they only take 30 minutes from start to finish.

Preparing the Dough

Preheat Oven, Prepare Pan: Preheat the oven to 400 degrees Fahrenheit and then line a baking sheet with parchment paper. Set aside.

Mix Dry Ingredients: Then in a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, and salt.

Grate Butter: Use a box grater to grate the cold butter into the dry ingredients. Then use your hands to lightly toss the butter in the flour mixture.

Mix Wet Ingredients, Combine: In a medium bowl, combine the cream, egg, and vanilla. Pour over the flour mixture. Gently stir until combined, using a rubber spatula to press the dough together.

Shape: Turn the dough out onto a lightly floured surface and then work together into a ball. Try to work the dough as gently and as little as possible, going only just until you can bring it all together into a ball.

Cut: Flatten the ball of dough into an 8-9 inch disc. Then use a sharp knife to cut the disc into 6-8 equal slices.

Baking and Making the Chocolate Ganache

Add to Pan: Arrange the pieces on the parchment-lined baking sheet, leaving about 2 inches between each one. I recommend chilling them in the freezer for 15 minutes before baking to allow the butter to chill after being worked, but you may also bake them straight away.

Bake: Bake for 18-20 minutes, until the edges are set. Then allow the chocolate scones to cool for 25-30 minutes before adding the ganache drizzle.

Prepare Ganache: For the ganache, heat the cream in the microwave for 25 seconds. Then add the chocolate chips to a small bowl and pour the hot cream over them. Let it sit for 1 minute before carefully stirring until smooth.