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Moo Goo Gai Pan is a classic Chinese dish! Tender chicken pieces and mushrooms with crisp vegetables such as carrots, water chestnuts, and snow peas all stir-fried together with a savory sauce. Way better than take out and it only 20 minutes!

I am all about skipping the take out and making Chinese food at home. If you love Chinese food as much as I do try this Skinny Slow Cooker Kung Pao Chicken, Awesome Kung Pao Shrimp or Instant Pot Beef and Broccoli.

Moo Goo Gai Pan Recipe

Seriously! Skip takeout and make this at home. It’s one of my all-time favorite Chinese dishes. Don’t get me wrong, I love me some takeout, but I also love to make moo goo gai pan at home and enjoy it in the comfort of my sweatpants. It is so much better than I thought it could ever be! The combo of tender chicken pieces and crisp veggies all in a savory sauce is amazing. You are going to love how easy and delicious this moo goo gai pan recipe is! It truly is better than takeout.

There is little to no seasoning on moo goo gai pan. Just the perfect sweet and savory sauce that enhances all the flavors in this dish! You will have dinner on the table in less than 20 minutes. If you are craving Chinese food, skip those expensive food delivery apps and make this Moo Goo Gai Pan recipe instead! You won’t regret it and your family will love every bite!

Ingredients for Moo Goo Gai Pan

This is everything you need to make a delicious moo goo gai pan stir fry! All the flavors from the ingredients blend so well together to make this a fresh and hearty meal. Check out the recipe card for exact measurements!

Olive Oil: Used to cook the chicken in.

Chicken Thighs: I cut my chicken thighs into 1 inch chunks but if you like the classic Chinese thin sliced cuts of meat that will work too. Just be sure not to overcook your sliced chicken since it is thinner. If you don’t want to use thigh meat, you can also use boneless skinless chicken breasts.

Salt and Pepper: Help to enhance all of the tasty flavors of moo goo gai pan. Season to taste!

Vegetables: The great thing about stir fries is that you can throw in leftover veggies that you have in the fridge. I used carrots, mushrooms, water chestnuts, and snow peas! Bok choy, bamboo shoots, celery, or cabbage are great options as well.

Chopped Green Onions and Sesame Seeds: For garnish! These add a little extra flavor and also give the moo goo gai pan great presentation.

For the Sauce:

Chicken Broth: This is the liquid gold that makes the moo goo gai pan sauce come to life! It adds depth of flavor and richness to the dish.

Soy Sauce: This umami bomb ties everything together in the sauce. It gives the dish that classic savory taste we all know and love.

Brown Sugar: Sweet, sweet brown sugar! This guy brings balance to the moo goo gai pan sauce by adding a touch of sweetness that complements the salty and savory flavors.

Garlic: This tiny but mighty ingredient packs a flavorful punch in the sauce. It adds a subtle yet powerful garlicky aroma and taste that will make your mouth water.

Hoisin Sauce: This sweet and savory sauce is a staple in Chinese cuisine, and it adds a unique flavor to the moo goo gai pan sauce.

Sesame Oil: Just a small amount of sesame oil goes a long way in adding nuttiness and depth to the sauce.

Cornstarch: Cornstarch is the key to achieving the perfect consistency in the moo goo gai pan sauce. It thickens the sauce just enough to coat the chicken and veggies without being too heavy.

Water: Last but not least, water! It’s what helps to bring all the ingredients together and create a delicious, cohesive sauce. It’s like the glue that holds everything together, and also helps to adjust the sauce’s consistency.

Recipe for Moo Goo Gai Pan

You can’t go wrong with this Chinese dinner staple. It’s quick, simple to make and served up hot and ready in less than 20 minutes. Time to gather up your ingredients and a saucepan! This saucy, savory dish is the perfect solution for a hungry family on busy weeknights.

Cook Chicken: In a large skillet or wok add the olive oil and turn to medium high heat. Then salt and pepper the chicken and cook in the wok until cooked throughout and no longer pink. Remove and set aside on a plate.

Sauté Vegetables: Add a tablespoon of olive oil and carrots and sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snow peas and sauté for a minute more.

Whisk Sauce Ingredients: To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil. Combine the cornstarch and water in another small bowl and whisk into the sauce.

Combine: Add the chicken back to the wok and pour the sauce on top and let simmer until it starts to thicken.

There’s no reason to save Tuna Steaks for eating out, make them yourself for a gourmet restaurant experience in the comfort of your home. Not only are they full of healthy nutrients, they are delicious and a real treat any day of the week.

I love all things sushi. If sushi is on the menu, I am definitely ordering it! I love tuna especially. I never really cooked with tuna at home because I thought it would be too difficult to cook, and I didn’t want to mess it up. But it’s actually easier to work with than you think! You’ll fall in love with these tuna steaks. Then you’ll have to try this Seared Ahi Tuna, this delicious Tuna Melt, and this yummy Poke Bowl with Tuna.

Tuna Steak

Tuna steaks are the best addition to any salad (especially this Asian Ramen Salad), or just served on top of some rice along with garlic edamame. They are so juicy and flavorful, and a great dish to serve for a special occasion. You can actually find tuna for a great price, which makes this dish a great option any day of the week. I ended up making this recipe twice in one week because we all loved it so much!

I answer a lot of questions about what kind of tuna to choose and how to pick out the best piece in my tip box below. The best part about this recipe is it takes just minutes to cook! If you didn’t want to let it marinade, you can have these stakes ready in under 10 minutes. It’s flavorful and really unique! You can add more to the meal to make it more filling. I prefer serving them with instant pot rice and air fryer green beans.

Ingredients

You could get away with less ingredients than this, but I like to make a yummy marinade for these tuna steaks. It’s fun to add different flavors because you get a whole new experience each time. You could add things like honey, sesame seeds, parsley, and cayenne pepper. I love switching up the flavors all the time. You can find the measurements below in the recipe card.

Water: This is to make the marinade.

Lemon Juice: Acid goes great with tuna, and helps to bring out all the amazing flavors.

Soy Sauce: Soy sauce is a fermented bean sauce that is salty and full of flavor. You can choose a low sodium version if you are worried about the salt content.

Sesame Oil: It’s nutty and so flavorful, you’re going to love it!

Cardamom: This adds warmth and sweetness to the dish.

Thyme: Fresh or dried thyme goes great with tuna.

Pepper: Freshly ground black pepper has more flavor, I always use it in the recipes that call for pepper.

Garlic: Garlic cloves are the perfect pair with these other ingredients.

Tuna Steaks: You should be able to find tuna steaks at your local grocery store in the fish section. Mine were a little less than an inch thick.

Tuna Steak Recipe

If you are confident cooking a regular steak, then you are overqualified for cooking a tuna steak. All you do is marinade and sear on a skillet! I prefer to use my cast iron, but a non-stick skillet will work great. Make sure that you pay attention to how thick your steak is because a thinner steak will cook faster, and a thicker steak may need a few more minutes on both sides. If you are cooking on a grill, then they will likely cook faster than on the skillet. The steaks should be seared on the outside and medium-rare on the inside.

Mix Marinade: In a mixing bowl, combine your water, lemon juice, soy sauce, sesame oil, cardamom, thyme, and minced garlic. Then mix until well combined.

Add Marinade to Steaks: Pour your marinade into a large plastic bag and then place your tuna steaks in the bag with the marinade. Push out as much air as you can and thoroughly coat the steaks in the marinade.

Marinade for 20 Mins: Allow the tuna steaks to marinate for 20 minutes at room temperature.

Cook in Skillet: Heat a skillet over medium high heat, once the steaks are marinated and ready, then remove them from the bag and then place them on the heated skillet, cook each side for about 2 minutes. Brush the steaks with more of the marinade as they cook to add more flavor.

Rest: Once you have cooked both sides of each steak remove them from the skillet, the internal temperature should reach 125 degrees fahrenheit. Allow them to rest for 2 minutes, they will continue to cook while they rest.

Eat: Enjoy fresh!

Homemade Korean strawberry milk is a sweet and fruity treat that is sure to satisfy your taste buds. The blend of fresh strawberries and creamy milk creates a perfectly balanced flavor that is both indulgent and refreshing. Sipping on a glass of this cute and tasty beverage brings the café culture of Seoul straight to your kitchen!

With the temperatures rising slowly but surely, it’s time to break out all of the refreshing drink recipes! Some of my favorites are Brazilian lemonade, a mango lassi, or a mint julep! Check out my full list of beverages here for more ideas.

Homemade Korean Strawberry Milk

My younger sister went to university in Korea, and one of the things she would always talk about was how amazing the cafes there were. She would send us pictures of all of the cute drinks, cakes, and pastries. The presentation was always beautiful! In Korea, cafe culture is huge. There’s even a name for it! “Hu-sik” is a term used for dessert, snacks, (or in this case drinks) that you have after dinner. It usually means going out for coffee and socializing with friends. Coffee and tea are both popular choices, but flavored milk is a unique offering in Korean cafes. It’s so delicious, you’re going to love it!

Some of the popular flavors of milk drinks you’ll see are banana, melon, and strawberry. Don’t knock it ‘til you try it! To start off your new obsession, today’s recipe is for delicious strawberry milk. It’s super creamy, refreshing, and filled with chunks of juicy strawberry. The fresh strawberry flavor is out of this world! Plus, it’s beyond easy to make. You’ll have to try it out with all of your favorite fruits.

Ingredients Needed

This is everything I used to make this Korean strawberry milk! I wanted my drink to be creamy but still refreshing and filled with fruity flavor. Feel free to adjust yours to taste! If you’re looking for exact measurements, they can all be found in the recipe card below.

Strawberries: The star of the show! You will want these to be hulled and chopped. Some of them will be made into a puree while others will be left in chunks to give the drink delicious texture.

Granulated Sugar: To make the drink nice and sweet. You could also use simple syrup, maple syrup, honey, or agave. If you’re looking to cut down your sugar intake, you can also use Stevia or monkfruit sweetener.

Lemon Juice: Just a splash to brighten up the overall flavor of the Korean strawberry milk.

Vanilla Extract: Adds a warm, sweet flavor to the drink. I recommend using pure vanilla extract or making your own blend for best results.

Milk: I used 2% milk, but this recipe is super easy to make dairy-free. Feel free to use your favorite nut milk here! Check out my tips section below for more ideas.

Additional Chopped Strawberries: (Optional) for garnish if desired. After all, the presentation is a huge component in making Korean-inspired drinks!

How to Make Korean Strawberry Milk

It’s so easy! Basically, what we’re going to do is make a strawberry puree, and then combine that with the rest of our ingredients to create the most creamy and delicious drink ever!

Add Ingredients to Pot: Combine strawberries, sugar, lemon juice, and vanilla in a medium-sized pot.

Cook and Stir: Cook strawberry mixture over medium-low heat for about 15-20 minutes. Stir frequently until the berries release their juices and the sauce starts to thicken.

Cool: Remove from heat and allow the strawberry jam to cool on the counter or in the refrigerator. The sauce will continue to thicken as it cools.

Add to Glass: To assemble the strawberry milk, add ¼ cup of strawberry sauce to a tall glass. I like to smear the sauce around the inside of the glass to make it pretty! Add additional diced strawberries at this time if you would like.

Pour in Milk: Pour milk into the glass stirring to incorporate the sauce throughout the milk and enjoy!

Chinese soup dumplings are delicious homemade wrappers filled with perfectly seasoned pork and soup. Yes, these dumplings are FILLED with soup! How do you get soup inside of a dumpling? It’s like magic! This recipe is simple, delicious, and something everyone will enjoy.

I love Chinese food. It’s definitely my takeout of choice. Luckily for me, the whole family loves it too! I really enjoy making simple Chinese food at home too, because it’s a great way to save a little money and get the best flavors. Some of my favorite homemade recipes are Wonton Soup, this delicious Moo Goo Gai Pan, and this Firecracker Chicken.

Soup Dumpling

If you have never had a Chinese soup dumpling, you are going to fall in love with this recipe! If you don’t know what a soup dumpling is, I think you are going to love the idea. It is a dumpling with a pork and broth filling. That’s right, there is soup INSIDE the dumpling! You bite into this delicious and soft wrapper and out pours this flavor packed chicken stock and soy sauce broth.

This soup dumpling, also called a Xiao Long Bao, is absolutely one of the best dishes I’ve eaten in my entire life! It’s full of Asian flavors that are so easy to keep eating and eating. This recipe keeps things simple by cooking them in a steamer just like chicken potstickers. These dumplings can also be cooked in a bamboo steamer or cooked in a wok. I love eating these with garlic edamame and dipping them in Chinese black vinegar. They are also delicious with white rice to make it a more filling meal!

Ingredients

The ingredients in these soup dumplings are actually so simple! Straightforward and easy to make, these dumplings are now at the top of my list of fun and creative meals. My whole family looks forward to these dumplings so much. You can find the measurements below in the recipe card.

Soup Gelatin

Hot Water: To balance out the strong flavors in the broth.

Hot Chicken Stock: You could also use pork broth or beef broth, or even vegetable stock.

Soy Sauce: This adds a lot of flavor to the gelatin.

Gelatin Powder: This helps the soup set up firm so that you can add it to the filling.

Soup Dumpling Wrapper

All-Purpose Flour: Easy to work with and a simple dough.

Warm Water: This helps the dough come together.

Salt: To add a little extra flavor.

Filling

Ground Pork: This is the traditional protein, but you could use ground chicken or ground beef if you want to.

Sesame Oil: Sesame oil is really nutty and earthy and goes perfectly with Asian flavors and pork.

Soy Sauce: I love adding soy sauce to the filling too

Ginger: Fresh ginger is full of zingy flavor.

Sugar: A little sugar helps to balance out the salty flavors.

Salt and Pepper: For seasoning the meat. I often use white pepper instead of black.

Rice Vinegar: Is made from fermented rice and has a mild and slightly sweet flavor. You could use rice wine vinegar too.

Green Onion: This brightens up the filling and adds extra flavor.

Chinese Black Vinegar: This is for dipping your dumpling in, it’s amazing!

Soup Dumplings Recipe

I really love this soup dumplings recipe because of how straightforward it is! I steam my buns in an instant pot because of how easy it is, but you can absolutely use a traditional pot and boil some water and do it the old-fashioned way! If you love dumplings from the freezer section at the grocery store, then you are going to fall in love with these fresh and delicious flavors.

Make Soup Gelatin

Mix Stock and Gelatin: In a medium bowl, add your water and chicken stock and then heat in the microwave for about 1 minute. Then add in your soy sauce and gelatin and then mix until all the gelatin has dissolved.

Cool: Pour your gelatin mixture into a shallow tray, about an 8X8 baking sheet, and then cool in the fridge until the gelatin has set, about an hour.

Fluff: When the gelatin has set, remove it from the fridge and then fluff/ break it up with a fork. Then set aside.

Soup Dumpling Wrapper

Make Dough: In a medium bowl, add your flour, water and salt. Mix well using a spoon. Once dough has begun to come together, then knead it with your hands until it is a smooth dough. Cover and then allow the dough to rest for 30 minutes.

Soup Dumpling Filling

Mix Filling: In a large bowl, add in your ground pork, sesame oil, soy sauce, ginger, sugar, salt, pepper, rice vinegar, and green onion. Then mix until well combined.

Put It All Together

Roll Out Dough: On a lightly floured surface, roll your dough into a log and then cut into 30 even pieces. Then roll each piece of dough out into a thin round disk.

Add Filling: Take a prepared rolled-out disk and then fill it with about a tablespoon of your pork filling and 1 teaspoon of soup gelatin.

Fold Closed: To fold the dumpling, place it in the palm of your hand and fold the edges of the dumpling wrapper in on itself into pleats until it is all joined at the top of the dumpling. Then pinch tightly to secure the wrapper closed, you don’t want any of your soup to leak out while they are cooking.

Steam: In an instant pot with a steamer basket sprayed with nonstick cooking spray, set the instant pot to steam for 8 minutes. Allow the steaming time to finish and then do a quick steam release to take the dumplings out.

Dip and Enjoy: Enjoy fresh with Chinese black vinegar!

What’s better than a regular baked potato? A twice baked potato, of course! They are the ultimate comfort food – creamy, savory, and packed with cheesy goodness. Whether you’re cooking for one or for a crowd, these spuds are easy to make and impossible to resist.

I’m a sucker for potatoes in every form. Fries, baked potatoes, scalloped potatoes, there’s no wrong way to make a spud. If you’re looking for more knock-out side dishes, you’ll have to try these hasselback potatoes or duchess potatoes next! They’re the perfect addition to any hearty meal.

Twice Baked Potatoes Recipe

Let’s be real. Potatoes are the ultimate comfort food. And when it comes to the potato hierarchy, twice baked potatoes reign supreme. This is one potato recipe that I feel like is often overlooked. What’s not to love about a fluffy, creamy potato stuffed with gooey cheese, savory bacon bits, and zesty seasonings? Twice-baked potatoes are so good, it’s time to bring them back into the dinner rotation! Trust me, your family will thank you.

Not only are twice baked potatoes delicious, they’re also the perfect side dish. They pair well with just about any main course, from juicy steak to tender chicken to flaky salmon. And let’s not forget about their versatility! You can customize them to your heart’s content with your favorite toppings and add-ins. Plus, they’re super easy to make ahead of time and reheat when you’re ready to serve. So next time you’re in need of a comfort food fix, whip up a batch of twice baked potatoes and let the good times roll!

Ingredients Needed

Twice-baked potatoes use a lot of simple ingredients, and the best part is- you can customize them to whatever you have on hand! Feel free to add in any additional toppings or mix-ins as well! Check out my tips section below for more topping ideas, and the recipe card at the end of the post for all the measurements I used.

Large Russet Potatoes: The backbone of this delicious dish, these starchy potatoes are the perfect vessel for all of your favorite toppings. If you’re feeling adventurous, you can also try substituting sweet potatoes or even yams for a fun twist. Twice baked sweet potatoes are so wonderful!

Sour Cream: Adds a creamy texture and a zesty flavor to the potatoes. If you’re looking to lighten things up a bit, you can also try substituting it for Greek yogurt instead.

Butter: Adds a smooth texture and a savory flavor to the potatoes.

Milk: Helps to thin out the potato mixture and create a silky texture. You can use any type of milk you prefer, from whole milk to almond milk.

Shredded Cheddar Cheese: The star of the show, this gooey, melty cheese takes these potatoes to the next level. You can also mix it up with different types of cheese, like pepper jack or gouda!

Salt: Don’t skip the salt, it helps to bring out the natural flavors of the potatoes and other ingredients.

Pepper: Feel free to adjust to taste!

Bacon: Everything’s better with bacon, right? This salty, smoky goodness adds a crispy texture and a savory flavor to the potatoes. For easy prep, use precooked bacon! You can also try baking your bacon for fresh, delicious flavor.

Chopped Green Onions: Add a pop of color and a bright, oniony flavor to the potatoes.

How to Make Twice Baked Potatoes

The hardest part about this recipe is waiting for the potatoes to bake. Everything else is a breeze! Psst- if you’re short on time, you can try “baking” your potatoes first in the Instant Pot. It cuts the prep time in half! Find my full recipe here.

Preheat Oven, Prep Potatoes: Preheat your oven to 375 degrees Fahrenheit and then prepare a baking sheet by lining it with foil. Prepare your potatoes to be baked, clean the potatoes and poke them each along the body with a fork so air can circulate.

Bake Potatoes: Bake the potatoes until they are tender, about 1 hour 20 minutes. Remove the potatoes from the oven and then allow them to cool enough to handle. While potatoes are baking, cook your bacon and cut them into small bits.

Scoop Out Potatoes: Cut each baked potato in half, lengthwise, and then scoop the potato flesh from the skins, keeping the skins intact.

Combine With Other Ingredients: To a medium bowl, add the scooped potatoes, sour cream, butter, milk, ⅔ of the cheddar cheese, salt, pepper, half of your prepared bacon bits, and half of your green onions. Then using a hand mixer, whisk the mashed potato filling together until it is well mixed and creamy. You can also use a potato masher.

Add Back to Potato Skins: Scoop the mashed potato mix into each hollowed out skin, dividing it evenly between all 8 skins. Once your skins are filled again, top each one with your reserved cheddar cheese, bacon bits, and green onions.

Bake Again: Line the filled and topped potatoes back on the baking sheet and then bake them for an additional 15 minutes.

Enjoy: Serve and enjoy your twice baked potatoes fresh!

Carrot bundt cake is a beautiful combination of moist and sweet carrot cake, topped with divine cream cheese frosting and chopped walnuts. It’s full of warm spices and bright flavors that blend together for the perfect festive dessert.

I absolutely love the flavors of carrot cake. It’s always been one of my favorite desserts. This carrot bundt cake does not disappoint, it’s absolutely incredible! I’m a frosting girl myself, so I love a thick layer of cream cheese frosting on top. Once you try this carrot cake recipe, you’ve got to try this Carrot Cake Cheesecake, this Carrot Cake Quick Bread, and these fantastic Carrot Cake Cookies.

Carrot Cake Bundt Cake

carrot cake, cream cheese frosting

Why make a carrot bundt cake? Well for starters, it’s a beautiful cake that is easy to slice into the perfect pieces. It’s great for dinner parties and sharing with friends. You don’t have to be a great cake decorator to make this carrot cake with cream cheese frosting a true centerpiece. Depending on what bundt pan you have, you can make so many different designs. You could choose to make a cream cheese glaze instead for a more elegant look.

You don’t have to only use your bundt pan for pound cakes! There are so many cakes that taste amazing in a bundt pan, but I actually make my carrot cake in it about half of the time. You don’t have to worry about clean edges, frosting the entire thing, and decorations. The cake comes out looking beautiful, and it’s the perfect dessert to serve at Easter!

Ingredients

Don’t be intimidated by the list of ingredients on this carrot bundt cake. There are a lot of spices, and that’s why the list gets a little long. You will need to grate a few carrots, so I recommend using your food processor with the grater attachment to make things really fast. This is by far one of the best carrot cake recipes you will ever try!

Carrot Cake Ingredients

All-Purpose Flour: This is the easiest to work with.

Baking Powder: This helps the carrot bundt cake rise.

Baking Soda: Helps the cake get fluffy.

Egg: I always use large grade A eggs in my recipes.

Vegetable Oil: You could also use olive oil, or your favorite oil for this recipe. Carrot and coconut go great together, so you could even use coconut oil.

Granulated Sugar: To sweeten the cake.

Brown Sugar: Adds a depth of sweet flavor from the molasses.

Vanilla Extract: I always add vanilla extract to my cakes to help bring out all of the other flavors.

Carrots: You need 2 ½ cups of shredded carrots.

Walnuts: You can use crushed pecans instead.

Spices and Seasonings

Salt: To enhance all of the flavors in the carrot bundt cake.

Cinnamon: Such a warm spice, perfect in this cake.

Nutmeg: Nutmeg is warm and nutty.

Allspice: Allspice tastes like cloves, nutmeg, and cinnamon combined.

Ginger: Ginger has a little bit of heat that pairs perfectly with these other spices.

Cloves: This is a very flavorful spice that is sweet and warm at the same time.

Frosting

Cream Cheese: The key ingredient of course! It’s tangy and the perfect contrast to the warm spices.

Heavy Whipping Cream: This is what makes the frosting so smooth and light.

Vanilla Extract: I like to add a little extract to enhance all the flavors.

Salt: To bring out all the other flavors.

Powdered Sugar: This sweetens the frosting while keeping it silky smooth. It’s perfect on top of the carrot bundt cake.

Carrot Bundt Cake Recipe

Yes, carrot bundt cake has a lot of ingredients, but it’s actually a really simple cake to make! In just a few steps, your cake is in the oven. I love making this cake in fall and spring, I just think the warm spices go perfect with slightly chilly weather. You are going to love baking this cake for friends and family!

Prep: Preheat your oven to 350 degrees Fahrenheit, prepare a bundt cake pan by spraying it liberally with baking spray. Grate your carrots and measure them out, setting them aside.

Mix Dry Ingredients: In a large bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.

Mix Wet: In a separate large bowl beat together your eggs, vegetable oil, granulated sugar, brown sugar, and vanilla, add in your carrots and mix.

Add Dry to Wet: Add the dry ingredients to the wet ingredients about ½ cup at a time until it all comes together. Once your batter is mixed, then add in the chopped walnuts and mix to incorporate.

Bake: Pour your batter into your prepared bundt pan and bake for 45-50 minutes. A toothpick inserted should come out clean. Allow the cake to cool for at least 20 minutes before gently removing it from the bundt pan.

Make Frosting: In a medium bowl, using a hand mixer, whip your cream cheese until it is smooth. Then add in your whipping cream, vanilla, salt, and powdered sugar. Whisk until it all comes together smoothly.

Frost Cake and Garnish: Once your cake has cooled to room temperature, frost it with your cream cheese frosting. Optional: then garnish with more chopped walnuts and a sprinkle of cinnamon or nutmeg.

Life is short, make some marshmallow fluff! It’s like a cloud made of sugar and is the ultimate sweet treat. It works as a great topping, cake filling and fruit dip, but is also perfect for eating straight from the jar. I won’t tell!

Marshmallow fluff works for so many different desserts. You’re going to love having it on hand! Try it out in cookies and cream fudge, ooey gooey s’mores bars, or homemade snickers bars!

Homemade Marshmallow Fluff

Are you a fan of marshmallow fluff but tired of buying it from the store? Well, it’s time to take matters into your own hands and make it at home! Making homemade marshmallow fluff is easier than you might think, and the best part is that you can customize it to your liking. All you need is some sugar, egg whites, cream of tartar, and a little bit of patience. Whip everything together in a bowl until it’s fluffy and delicious, and you’re good to go! You can spread it on toast, use it as a frosting for cakes or cupcakes, or even dip your fruit in it for a sweet (and healthy-ish) treat.

Once you make your own marshmallow fluff, you’ll never go back to the store-bought stuff again! Homemade tastes so much better. It’s so easy to make that you’ll want to put it on everything. Need a quick and easy dessert? Make a s’more with graham crackers, chocolate, and your homemade fluff. (Or these amazing s’mores bars!) Want to impress your friends with your culinary skills? Make a batch of cupcakes and pipe the fluff on top for a fluffy, sweet topping. The possibilities are endless when it comes to homemade marshmallow fluff, so get creative and have fun with it! When it comes to desserts, it’s the ultimate pantry staple.

Ingredients Needed

The ingredients for marshmallow fluff are super simple. You also probably have them all on hand! Whenever a recipe calls for marshmallow fluff and you don’t have any, it’s so easy to make this instead! If you are looking for exact measurements, they can be found below in the recipe card.

Water: This little bit of H2O is essential to help dissolve the sugar and corn syrup and create the base of our marshmallow fluff.

Granulated Sugar: Sugar makes everything better, including marshmallow fluff! It’s what gives the fluff its signature sweetness. If you’re looking for a healthier alternative, you can try using honey or maple syrup instead. You can also use stevia to make sugar-free marshmallow fluff!

Corn Syrup: The glue that holds the marshmallow fluff together! It also gives it a sticky, gooey texture.

Egg Whites: Egg whites are the secret to giving marshmallow fluff that light and fluffy texture. They act as a stabilizer and help the fluff hold its shape.

Cream of Tartar: Cream of tartar is another stabilizer that helps our marshmallow fluff hold its shape. It also helps the egg whites whip up faster and taller.

Vanilla Extract: Vanilla extract adds a delicious flavor to marshmallow fluff. It’s the finishing touch that makes the fluff taste so good! Try using pure vanilla extract or make your own blend for the best flavor possible! If you don’t have any vanilla extract, you can try using almond extract or any other flavoring you like.

How to Make Homemade Marshmallow Fluff

Making homemade marshmallow fluff is a breeze – it’s so easy, you’ll wonder why you ever bought it from the store! Just whip up some egg whites, sugar, a few other ingredients, and then you’ve got yourself a batch of airy, delicious marshmallow fluff! It’s perfect for spreading, dipping, or just eating straight from the bowl. Let’s get started!

Sugar Mixture: Add the water, sugar, and corn syrup to a small saucepan and cook over medium heat until all the sugar dissolves and the mixture reaches 240 degrees Fahrenheit on a candy thermometer.

Clean Bowl: Wipe down the bowl to a stand mixer and the whisk attachment with white vinegar or lemon juice to eliminate any grease.

Whisk: Add the egg whites and cream of tartar to the cleaned bowl and whisk on medium speed until soft peaks form, about 2 minutes.

Remove From Heat: Once the sugar mixture reaches 240 degrees Fahrenheit, remove it from the heat.

Combine: Turn the mixer to low speed and slowly pour the sugar syrup into the egg whites. Once all the syrup has been added, increase the speed to medium high and whip until you reach stiff peaks.

Add Vanilla: Add in the vanilla and mix until combined. Store in an airtight container for up to 2 weeks.

A good hamburger bun can make all the difference! This Brioche Bun is hands down the BEST bun for hamburgers, sloppy joes, and so much more. It’s fluffy, soft, and oh so good.

I used to think that making bread at home was too time-consuming. Why make it when it’s easy to buy at the grocery store? Well, I’ve definitely changed my mind the last few years! Homemade bread has WAY less ingredients, tastes so much better, and is much better for you. A few bread recipes that I always make at home (and that are really simple and quick) are Grandma’s Perfect Homemade Bread, this Focaccia Bread, and this simple Sourdough Bread.

Brioche Bun

If you have ever order a burger at a restaurant on a brioche bun, then you know how absolutely heavenly they are! They are definitely the best bun I’ve ever had, and you’ll be so happy to know that they are really easy to make at home! It is a yeast bread, so make sure you have some dry instant yeast on hand. Other than that, simple pantry items come together to make the most amazing bread you’ve ever had. It’s buttery and fluffy and will take your burgers to the next level.

But why stop at just a hamburger? These buns are incredible with sloppy joes, or a slow cooker Mississippi pork roast. Why not put your egg salad, or delicious chicken salad on this bun? Once you try this recipe, you will want to try these out with everything. They are just that good! So lets get baking.

Ingredients

You just need the basic bread ingredients for these brioche buns. They do also have eggs and butter, which is what makes this bread so soft and fluffy! The texture is so much better than the ones you buy at the store. You can find the measurements below in the recipe card.

Brioche Bun Dough Ingredients

Milk: I like to use whole milk, but you can use whatever milk you want. It should be warm to help the yeast froth.

Dry Yeast: You will activate the yeast with milk and sugar. Yeast helps the dough rise.

Sugar: This helps to feed the yeast.

Butter: Butter adds extra fat to the bread, which makes it so soft and fluffy!

Eggs: You will want to leave two eggs out at room temperature for a few hours. The dough will be better with room temperature eggs.

Salt: Salt actually helps in the baking process, and brings out all of the yummy flavors.

All-Purpose Flour: This is the easiest to work with.

Egg Wash

Egg: I use the whole egg for this egg wash.

Water: Two tablespoons to help break up the egg.

Sesame Seeds: This is an optional garnish on top after you egg wash the top of the dough.

Brioche Bun Recipe

Brioche buns are a very simple bread to make. You can make them in a stand mixer, or the old fashioned way, in a large bowl with a wooden spoon! I like making it by hand most of the time actually. It just feels so good to knead dough and you can feel exactly when it’s ready. If you choose to make this recipe by hand, you follow all of the same instructions, just mix things in a large bowl. Then when it’s time to knead, turn the dough out onto a clean surface and knead. It is a sticky dough, so resist the urge to add too much extra flour or your dough will become stiff and dry.

Make Dough

Activate Yeast: In the bowl of a stand mixer, combine your warm milk, yeast, and 1 tablespoon of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.

Mix Wet Ingredients: Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.

Add Flour and Knead: Add 2 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.

Knead: Increase the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.

Rest: Remove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.

Shape Dough and Bake

Fold and Shape: Once your dough has doubled in size, fold it by tipping the dough out onto a lightly floured surface and pounding the air out of it. Roll it back into a ball and place back into your oiled bowl, cover and let rest for another 30-45 minutes. It should rise up again and be airy, but not quite double in size.

Prep Pan: Prepare a baking sheet by lining it with parchment paper, set aside.

Cut and Shape: Tip the dough out onto a lightly floured surface once again and pat flat, cut the dough into 6 equal pieces. Roll each cut of dough into a ball and place them all on your prepared parchment lined baking sheet, spacing them out evenly. Cover your formed buns and allow them to rise for another 30-45 minutes, until they are nearly doubled in size.

Preheat Oven: While your buns proof, preheat your oven to 375 degrees fahrenheit.

Egg Wash and Bake: Once your buns are ready, uncover and brush each one with egg wash and sprinkle with sesame seeds, if you are using them. Bake the buns for 15-18 minutes until they are golden brown and temps out to 190 degrees fahrenheit.

Chicken Pesto Pasta is made creamy with Parmesan, mozzarella, and heavy cream. Fresh basil pesto coats this pasta and chicken for the perfect pop of flavor in every bite. This is a quick and easy recipe that everyone will love!

Pasta is always a winner at my house. My kids love it, so I’ve tried about a thousand different pasta recipes over the years. This pesto pasta is one we come back to again and again! It’s creamy, full of flavor, and filling. For more great basil pesto recipes, try this Baked Pesto Chicken, this delicious Pesto Chicken Sandwich, and this Caprese Sandwich with Pesto.

Pesto Chicken Pasta

Don’t you just love a delicious and SIMPLE pasta recipe? I know I do! That’s probably why we eat this chicken pesto pasta so often. It just doesn’t get old! The chicken is seasoned and then you make this incredible creamy pesto sauce that just goes together so well. I prefer to make my own basil pesto, but there are a few great options you can pick up from the grocery store.

Another reason I love a good pasta recipe is you don’t need to worry about making a lot of sides! I like to whip up some roasted root veggies or even better, some delicious air fryer mushrooms to go along with the pasta and you’re done. Of course a salad like a Caprese salad or a spinach salad would also go great! You’ve got a well-rounded meal that is fresh and delicious. I think you are going to love this recipe as much as I do. Let’s get cooking!

Ingredients

These ingredients are so simple and come together to make yummy chicken pesto pasta. I like to add two cheeses, but you could choose just one or the other. You can also switch up the type of meat you use, it’s delicious with turkey or even pork. You can find the measurements below in the recipe card

Olive Oil: It has the best flavor and makes a great base for the sauce.

Chicken Breasts: You can use any part of the chicken you like, just cut the chicken up in good bite size pieces.

Onion: You could add in fresh onion, I like to add onion powder to keep it easy.

Dried Italian Seasoning: This just goes so well with the pesto!

Kosher Salt: High-quality salt matters.

Butter: To saute the garlic.

Garlic: For fresh flavor that goes perfect with basil.

Chicken Broth: To make the sauce. You could use reserved pasta water instead.

Heavy Cream: Lots of cream makes the sauce so thick and creamy!

Parmesan: I love Parm with this sauce.

Mozzarella Cheese: Melts into the sauce!

Basil Pesto: You can use homemade or store bought.

Penne Pasta: That’s what I prefer, you can choose whatever noodle you want.

Salt and Pepper: To season the chicken.

Chicken Pesto Pasta Recipe

The list of ingredients may look a little long for this chicken pesto pasta recipe, but they are super simple. You can also switch up the ingredients to suit your needs. I like adding new things to this recipe all the time. You will figure out exactly the way that your family likes it best. I share some of my tips below for changing things up.

Brown Chicken: Add the olive oil to the skillet over medium heat. Add the cut chicken, onion powder, Italian seasoning, and salt to the skillet. Stir and cook until the chicken is browned on the outside and cooked through. Remove from the skillet and set aside.

Cook Garlic: In the same skillet, add the butter and garlic. Melt the butter and saute the garlic for 30 seconds until fragrant.

Make Sauce: Add the chicken broth, heavy cream, Parmesan cheese, and mozzarella cheese to the skillet. Whisk to combine and continue to stir and cook the sauce over medium-high heat. Simmer for 5-10 minutes or until the sauce starts to thicken.

Make Pasta: While the sauce is thickening, boil the pasta in a pot according to package instructions until al dente. Drain and set aside.

Put It All Together: Once the sauce has thickened, add the cooked chicken, cooked pasta, and pesto sauce to the skillet with the sauce. Stir to combine and cook until warmed through.

Season: Season with additional salt, pepper, and red pepper flakes if desired.

Garnish: Garnish with additional Parmesan cheese and enjoy!

These clothespin cookies (also known as cream horns) are like little bites of heaven, filled with creamy goodness that’ll make you forget all your problems – at least until you run out of them. They only take 30 minutes to prepare and are just the soft, creamy pastry you need in your life!

If homemade pastries with a delicious filling are your jam, you’re going to love these clothespin cookies! Then you’ll have to try making homemade eclairs or cannolis!

What are Clothespin Cookies?

Clothespin cookies, also known as cream horns, are a whimsical pastry that look just like their namesake: a tiny clothespin! These adorable treats are made from flaky, buttery pastry dough wrapped around a sweet, creamy filling. They’re typically dusted with a light sprinkle of powdered sugar, adding just the right touch of sweetness to this already delightful treat!

But let’s talk about the taste! Each bite is filled with the buttery, flaky goodness of the pastry dough. And then there’s the filling – oh, the filling! Drool. I made these clothespin cookies with a vanilla filling, but you can switch up the flavor however you’d like! Whatever the flavor, these cookies are always creamy, sweet, and utterly delicious. They’re perfect for dessert or as a sweet snack to enjoy throughout the day. However you choose to enjoy them, I know you will love them as much as I do!

Ingredients Needed

The best thing about this recipe is that it uses so many simple ingredients! You may be able to make them with things you have in your pantry right now. Check out the recipe card below for exact measurements!

Unsalted Butter: This is the backbone of the cookie dough. The chilled butter is cut into small pieces and then blended with the other ingredients to create a crumbly, buttery dough. As the dough bakes, the butter melts and creates a flaky texture that is the perfect base for the sweet filling!

Granulated Sugar: Adds sweetness to the dough and also helps it brown in the oven.

Egg Yolk: Gives the dough richness and moisture.

Flour: To give the shells structure. Regular all-purpose flour works just fine!

Salt: Just a pinch to keep your dough from tasting bland.

Water: Adjusts the consistency of the dough.

Filling

Granulated Sugar: To make the filling nice and sweet!

Flour: Gives the clothespin cookie filling a little bit of structure so it’s easier to pipe into the shells.

Milk: Makes the filling smooth!

Unsalted Butter: I used room temperature butter so it mixes together with the other ingredients easily.

Vanilla Extract: Adds a sweet, floral flavor to the filling.

Salt: Helps to make the filling extra flavorful!

Clothespin Cookie Recipe

I know it may look like a lot of instructions, but these cream horn cookies are so easy to make! Keep in mind that the shells need a couple hours to chill, so these cookies aren’t the best to make last minute. But trust the process, it’s so worth it!

Cookies

Combine Ingredients: Add the butter, sugar, egg yolk, flour and salt to a food processor. Pulse together. Add the water and pulse until the dough comes together into a ball.

Transfer to Floured Surface: Remove to a floured surface and press together until only lightly tacky, not sticky. Cut into two and wrap both halves in plastic wrap.

Chill: Chill in the fridge for 1-2 hours.

Preheat Oven, Prep Cookies: Once the dough is nearly done chilling, preheat the oven to 375 degrees Fahrenheit. Wrap the clothespins in small sheets of foil.

Roll Out Dough: Using one half at a time, roll out the dough on a lightly floured surface. Roll it into a rectangle that is about 12×8 inches. Trim the edges with a sharp knife to make them straight. Cut: Cut into 6 1-inch strips.

Shape: Wrap each strip of dough around a prepared clothespin, ensuring the dough overlaps about ¼ inch. Place on a parchment lined baking sheet with the ends of the strip of dough facing down. Repeat with the second half of the dough.

Bake: Bake for 18-20 minutes, until lightly browned.

Cool: Let the cookies cool for 2-3 minutes before gently removing the clothespins. Let them cool the rest of the way on a cooling rack.

Filling

Flour Mixture: Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.

Transfer to Bowl, Chill: Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes.

Butter Mixture: Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.

Combine: Add the flour mixture to the butter one scoop at a time until it is all incorporated.

Add Vanilla: Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.

Fill Cookies: Use a piping bag fitted with a star tip to pipe the filing into the cooled clothespin cookie shells.