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This light and airy Pistachio Cake is made from scratch, full of real pistachios, and topped with a delicious buttercream frosting. It’s a classy cake that will impress your guests on any occasion!

I used to think that “pistachio flavor” was not my cup of tea. I just didn’t like it! But I realized, I don’t love all of the extracts that people tend to put in pistachio desserts. This cake has a little bit of almond extract and that’s it! It’s a simple and super delicious cake that everyone is going to love. If you are in the mood for more pistachio treats, you should try this Layered Pistachio Dessert, this No-Bake Pistachio Cream Pie, and this yummy Pistachio Pudding Salad.

Pistachio Cake Recipe

There are a lot of reasons to love this pistachio cake! It has a delicate and mild flavor that is made light and fluffy by folding whipped egg whites to the batter. It’s so fresh and fun to make, everyone is happy to see this cake on the table! My kids always ask for a chocolate cake for their birthdays, or maybe an Oreo cheesecake for my youngest. Me? I seriously want this pistachio cake, like all the time.

There are a lot of reasons to love pistachios! They have a really mild flavor, and actually, most pistachio desserts have a lot of almond extract in them which is what you are actually tasting. I like to let the pistachios do the talking in this recipe. You will grind up pistachios and add them directly to the batter! Pistachios are so soft after baking that they melt into the cake and you get this delicious buttery flavor. If you want a dessert that is sophisticated and perfect for a classy get-together, then serve this pistachio cake topped with buttercream frosting.

Ingredients

A lot of pistachio cake recipes will call for a yellow cake mix. That’s a great way to make a cake in a hurry, and this is not that recipe! This cake is all from scratch and full of fresh pistachios. You can add a few drops of green food coloring to make this cake appear green. You can also top it with whipped cream, but I prefer buttercream frosting!

Pistachio Cake Ingredients

Flour: Regular all-purpose flour is best for this cake.Ground Pistachios: If you can’t find pre-ground pistachios, you can use a food processor to grind pistachios up yourself.Granulated Sugar: This is the regular sugar you keep in your pantry.Baking Powder: This is a leavening agent.Baking Soda: This helps the cake stay fluffy.Salt: This helps to balance out all of the sweet flavors in the cake and brings out more of the pistachio flavor.Buttermilk: Buttermilk makes such a yummy and tender cake! If you don’t have any on hand, you can make your own using regular milk and lemon juiceMilk: I like to use whole milk because of the fat content.Vanilla Extract: This helps to bring out more flavor.Almond Extract: This is optional. It is traditional to use in pistachio desserts, but if you don’t like the flavor you can leave it out.Vegetable Oil: You can use whatever oil you prefer baking with.Green Food Coloring: Pistachios aren’t actually green once you bake them. You can add food coloring to make the cake appear green.Egg White: This is for whipping up the egg whites to add to the cake batter.

Buttercream Frosting Ingredients

Butter: I like to use unsalted butter, and add salt back in. Make sure your butter is room temperature, don’t put it in the microwave!Powdered Sugar: Confectioners sugar is what sweetens the frosting and keeps it smooth.Vanilla Extract: This adds a little vanilla flavor and brings out all of the other flavors in the frosting.Salt: This helps to balance out all of the sweet flavors.Heavy Cream: This is what makes the frosting so smooth and delicious.Chopped Pistachios: This is for decorating the outside. You can decorate this cake however you like! Candied lemon, edible flowers, or fresh berries would all look amazing!

Recipe for Pistachio Cake

The texture of this pistachio cake is absolutely perfect! lf you love a fluffy and tender cake, then this is the cake for you. There are a lot of great recipes out there, but this one seriously takes the cake. See what I did there? Ok, let’s get to baking this cake!

Make the Cake

Prep: Preheat the oven to 350 degrees Fahrenheit. Then spray two 8-inch cake pans with pan spray and set aside.Grind Pistachios: If you don’t have ground pistachios, then pulse shelled unsalted pistachios in a blender or food processor until the nuts before a powder.Mix Dry Ingredients: In a large bowl, whisk together the flour, ground pistachios, sugar, baking powder, baking soda and salt.Add Wet to Dry: In a medium bowl whisk together the buttermilk, milk, both extracts and oil. Then add the wet ingredients to the dry and mix until just combined. If desired, add a drop or two of green food coloring for the signature green pistachio color.Whip Egg Whites: Then in a clean large bowl, whip the egg whites until medium stiff peaks form.Add Whites to Batter: Then gently fold the egg whites into the batter until no white streaks of egg whites remain. Then separate the batter evenly into the two prepared pans.Bake: Bake for 30-35 minutes, until the tops of the cakes spring back when gently pressed or a toothpick comes out with minimal crumbs on it.Cool: Let the cakes cool in the pans for 4-5 minutes before inverting onto a wire rack to finish cooling.Frost: Frost the cooled cakes with buttercream and then top with chopped pistachios.

Make the Frosting

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

Making your own homemade blend of vanilla extract is quick and easy. Trust me, it will take all of your recipes to the next level! Plus, it only takes 2 simple ingredients to whip up!

This list of pantry staples is super handy. Whether you want to make your own basic ingredients free of preservatives or you’re missing something while cooking, here are a few recipes to keep in your back pocket: homemade buttermilk, half and half, and pizza dough!

Why You Should Make Homemade Vanilla Extract:

You’ve probably seen me talking about how pure vanilla extract is a must-have when it comes to baking. It doesn’t taste artificial and it gives desserts a rich, sweet flavor. The only problem is, high-quality vanilla extract can be pricey, so here’s how you can make it at home instead!

You only need a handful of vanilla beans and high-proof alcohol to make your own extract. Most vanilla extracts are made with vodka (that’s what I used) but you can also use things like rum or bourbon. Some people swear by using bourbon and say that it gives vanilla extract an extra pop of flavor! It’s really fun to make your own blend and see how it transforms your favorite desserts.

Ingredients You’ll Need

It only takes 2 (super simple) ingredients to make the best bottle of homemade vanilla extract. You’ll have to make a couple different batches using different types of alcohol to see which one you like best! If you’re looking for measurements, you can find those in the recipe card below.

Vanilla Bean Pods: You’ll need about 12 of these bad boys. Each bean needs to be sliced lengthwise to expose the tiny seeds inside. Don’t be shy, get in there and scrape out all that goodness! And don’t worry if it looks a little messy, that’s part of the fun. As long as the flavor gets infused, that’s all that matters!Alcohol: Helps extract all that delicious vanilla bean flavor and infuse it into the liquid. And the best part? You can use your favorite kind to customize the flavor of your homemade vanilla extract. Vodka, rum, brandy, and bourbon are all great options. Just make sure it’s 70-100 proof so it can do its job properly.

How to Make Homemade Vanilla Extract

It’s so easy! To make your own vanilla extract, all you have to do is put your ingredients in an airtight bottle and let it do its thing. The hardest part is waiting! It takes about 6 months, give or take, for the flavors to infuse. Unfortunately, this isn’t a quick fix if you’re needing some pure vanilla extract, but trust me- it’s worth the wait! I like to think of it as a delicious time capsule that will take all of my desserts to the next level.

Split Beans: Use a sharp knife to split the vanilla beans down the center so the beans inside are exposed.Add Beans and Alcohol to Jar: Add all your split beans to a jar tall enough to have all the beans completely covered in alcohol. Then pour in the alcohol of your choice, so long as it is at least 70-100 proof (35-50 percent alcohol by volume). Add the lid and close tightly. Shake a few times so the beans release the caviar into the alcohol.Store: Then store in a dark, warm place. Vanilla is best left for at least 6 months to extract, but 8-12 is even better. The longer the beans sit in the alcohol, the stronger the vanilla extract will be.

Baked Chicken Thighs are tender and juicy and baked in an AMAZING glaze mixture of Italian seasoning, Dijon mustard, sweet honey, and garlic cloves. This is a MUST make family meal!

Chicken thighs have so much tender, juicy meat on them! If you love chicken thighs as much as I do try this Slow Cooker Lemon Garlic Chicken Thighs and Veggie, this incredible Lemon Garlic Butter Herb Chicken with Asparagus, and this Roasted Honey Garlic Butter Chicken.

Oven Baked Chicken Thighs

This is it! This is the recipe that is a staple in our home. It is simple to make, easy to whisk together and has the BEST results! Baked chicken thighs are more than AMAZING. It is all you wanted and more! Crispy brown chicken skin on the outside then amazingly tender and juicy on the inside. Every bite of this dish is melt in your mouth worthy! It is one of our favorites as a family. Seriously, this recipe is a MUST make for sure!

The best part about this dish is that it is perfect served with anything! It’s so versatile, I love serving it with Instapot rice one day and an Asian ramen salad the next. You can go classic mashed potatoes and brown gravy with it and it’s always a hit. Chicken thighs are seriously the best part of the chicken if you ask me. They are so moist and flavorful, and perfect for baking in the oven because they won’t dry out. Grab some bone-in chicken thighs because the bone helps keep the moisture while they bake in the oven.

Ingredients

For the juiciest, tender chicken thighs, it is best to purchase bone in with skin on chicken thighs. This baked chicken thigh recipe is so simple to make with very few ingredients. You will be making this easy recipe over and over again! You can find the measurements below in the recipe card.

Chicken Thighs: Grab some bone in chicken thighs, they are perfect for baking in the oven!Salt and Pepper: To season the thighs.Butter: A must! The fat from butter helps to bring out all the juicy flavors in this dish.Italian Seasoning: This is my go-to spice blend because it has all of my favorite herbs.Honey: I like to add honey because it makes a kind of glaze over the chicken.Dijon Mustard: I love the blend of flavors in Dijon mustard. You could try other types of mustard too, there are so many great options.Paprika: A little spice goes a long way.Garlic Cloves: Fresh garlic makes all the difference!

How to Bake Chicken Thighs

No prepping the chicken thighs, just simply lay flat in a baking dish and add salt and pepper to taste. It is quick and easy to whisk the ingredients together and spread over the chicken thighs. With this baked chicken recipe the skin is going to turn a golden brown and become crispy while baking the chicken thigh meat inside to a tender and juicy meat. It is an AMAZING combination that you are going to love!

Prepare Chicken: Preheat oven to 400 degrees Fahrenheit. Place the chicken in a single layer in a 9×13 inch baking dish. Salt and pepper.Whisk Together: In small bowl whisk together the butter, Italian seasoning, honey, Dijon mustard, paprika, and garlic cloves.Combine and Bake: Spread the mixture evenly over the chicken and bake for 35-40 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit and is browned on the tops.

Additional FAQ about Baked Chicken Thighs:

Should I cover my chicken thighs when baking? There is no need to cover your chicken thighs while baking. This will ensure the crispy outer layer on the chicken thighs turns a golden brown and cooks up quickly.What temperature should chicken thighs be cooked? It is best to have a higher temperature cooking setting to crisp up the outside of the chicken thigh and tenderize the inside making it so delicious and juicy.Do you put water in the pan when baking chicken? No, there is no need to add any water to the baking dish. The glaze that is whisked together is AMAZING and will bake perfectly in this baked chicken thigh recipe.Should I trim my chicken thighs? Another great thing about chicken thighs is there is less preparation when using them. They do not need to be trimmed. Simply add them to the baking dish with the glaze over top of it.Why are my chicken thighs tough? Normally chicken thighs do not come out tough unless they are overcooked in the oven.

Thai Basil Chicken is a quick and easy chicken dinner that is bursting with fresh flavors. Bell peppers, fresh basil, and a unique blend of sauces make this chicken so crave-able!

Chicken dinners are a common thing at my house. Chicken is inexpensive, easy to cook, and a great way to fill bellies on a budget. If you are looking for more chicken dinner inspiration, you’ve got to try this simple Crockpot Tuscan Chicken, this amazing Baked Honey Sesame Chicken, and this Cashew Chicken.

Thai Basil Chicken Recipe

Are you getting tired of the same old flavors when it comes to your chicken meals? This Thai basil chicken recipe takes just 30 minutes and is so full of flavor you won’t believe it’s chicken breast! Of course you can use whatever part of the chicken you prefer. I love the taste of this dish so much, especially served with jasmine rice or coconut rice. It’s just as good as a Thai restaurant, for less than half the cost!

When you order this dish at a Thai restaurant, it’s called Pad Krapow Gai. This dish is made with red bell peppers, but you can serve it with other vegetables like air fryer frozen broccoli or garlic edamame. You can add a fried egg to make this dish extra filling and flavorful. It’s basically a chicken stir fry so add whatever you think would taste good! The more you add to the pan, the more flavors combine to make a delicious dish.

Ingredients

This Thai basil chicken is a simple recipe that you really can’t get wrong. These ingredients are simple and straightforward. If you can get the ingredients from an Asian market, the dish will taste much more traditional. You can find the measurements below in the recipe card.

Chicken Breasts: You can use chicken thighs, or even ground turkey instead.Canola Oil: You can use vegetable oil instead. This is for cooking the chicken and veggies.Shallot: They are a subtle flavor but add so much flavor to the chicken.Red Peppers: Sweet bell peppers are the perfect thing to make with the chicken.Thai Chili, or Serrano Pepper: A little heat really takes this dish to the next level! I think it tastes great with Thai chili or serrano chilis, so grab whatever you can find and it will be perfect.Soy Sauce: This is a fermented soy bean sauce that is salty and so full of flavor.Oyster Sauce: This is a sweet and salty sauce made mostly from oyster juices.Fish Sauce: Fish sauce has a little fish flavor, but mostly it is salty and very umami.Brown Sugar: A little brown sugar makes the sauce the perfect consistency and helps balance the sweetness.Thai Basil: Thai holy basil is the type of basil that you will want to grab. You should be able to find it at your local Asian market.

Recipe for Thai Basil Chicken

I love how simple it is to make this Thai basil chicken. If you have a wok, this is a great recipe to make in it. It also works great in a skillet or cast iron pan. Whatever you use, make sure to heat the oil first before adding the chicken. Basil is a really fragile ingredient, so make sure you add it in after turning off the burner.

Cook Chicken: Add the oil to the wok and heat over medium-high heat. Cook the chicken for 3-5 minutes until almost cooked through.Add Veggies: Add the minced garlic, shallots, and peppers. Stir fry until fork tender but still crisp.Whisk Sauce: To make the sauce, combine the soy sauce, oyster sauce, fish sauce, and brown sugar in a bowl. Whisk to combine.Add Sauce: Add the sauce and stir fry until the sauce thickens and coats the chicken.Add Basil: Turn off the heat and toss in the basil, reserving a few leaves for garnish. The heat will soften and wilt the basil leaves.Enjoy: Serve immediately with rice. Garnish with fresh basil leaves. Enjoy!

Take a bite of heaven with every forkful of this dreamy Italian cream cake. It’s rich and nutty, covered with the most amazing cream cheese frosting! It’s great for special occasions, but really, there’s no wrong time to make it!

Homemade cakes are the best anytime treat! It’s the perfect end to a delicious meal. Level up from boxed cake mix and try this butter pecan cake, Chantilly berry cake, or rainbow cake – just in time for St. Patrick’s Day!

Italian Cream Cake Recipe

Italian cream cake is a mouthwatering dessert that’s sure to satisfy. It’s made with layers of rich, moist cake that are infused with a blend of cream cheese, coconut, and pecans. The cream cheese frosting is light and fluffy, with just a hint of tang! When you take a bite, you’ll experience a burst of creamy goodness that’s sure to leave you wanting more! It’s SO good.

Italian cream cake is perfect for any occasion, from birthday parties to family gatherings. Its elegant appearance and delicious flavor make it an ideal dessert for serving to guests! Whether you’re looking for a decadent dessert to impress your friends or just want to treat yourself to something special, Italian cream cake is the perfect option! If you love homemade cake as much as I do, you’ll have to check out my full list of recipes here!

Ingredients You’ll Need

Don’t be intimidated by the list of ingredients, you’ll probably have most of them in your pantry! The combination of these ingredients creates the most rich and moist texture. Paired with the sweet and nutty flavor, you’ll absolutely love it! Note: all measurements can be found in the recipe card below.

Cake Flour: Gives the cake structure. You can also use all-purpose flour, but it will have a slightly different crumb.Granulated Sugar: Makes the cake nice and tender and also adds sweetness!Baking Powder and Baking Soda: You need both of these to make sure your cake rises properly.Salt: Just a pinch to boost all of the flavors.Buttermilk: The key to an ultra-moist cake- the acidity in buttermilk helps to make it super soft and tender. Don’t skip it! If you don’t have any buttermilk on hand, you can make it from scratch using my recipe here!Milk: Any type of milk will work fine, but I recommend using whole milk. The higher the fat percentage, the more moist your cake will be!Vanilla: Adds extra flavor to the Italian cream cake. Use pure vanilla extract for best results!Almond Extract: I love adding almond extract because of its deep nutty flavor!Vegetable Oil: Adds moisture to the cake and gives it a tender crumb.Large Egg Whites: Can’t forget these! They give the cake a light and airy texture.Sweetened Coconut Flakes: Add a tasty texture and nutty flavor.Chopped Pecans: You can also toast these for a deeper flavor.

Cream Cheese Frosting

Unsalted Butter: A rich, creamy base for the frosting.Cream Cheese: You want this to be at room temperature so it mixes together with the other ingredients smoothly.Vanilla and Almond Extract: Give the cream cheese frosting delicious flavor! You can adjust it to taste.Powdered Sugar: Adds sweetness and gives the frosting a smooth texture.Toasted Pecans and Coconut: For decorating your Italian cream cake with.

How to Make Italian Cream Cake

It’s super easy and super delicious! There’s a reason why this cake is a popular dessert in the south. It’s rich, creamy, and has the best nutty texture! Make this for your next get-together, and I promise your guests will love it.

Cake

Preheat Oven, Prepare Pans: Preheat the oven to 350 degrees Fahrenheit. Grease 2 8-inch round cake pans and set aside.Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.Combine Wet Ingredients: Add the buttermilk, vanilla, almond extract and oil to the dry ingredients and then beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.Whip Egg Whites: In a separate bowl, whip the egg whites until medium stiff peaks form. Fold into the batter until most of the egg whites disappear.Fold in Pecans and Coconut: Add the chopped pecans and coconut flakes to the batter and fold in.Add to Pans and Bake: Separate the batter evenly into the two cake pans and then bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely. For easier frosting, wrap the cooled cake layers in plastic wrap and freeze for 4 hours or overnight before assembling.Frost and Decorate: Frost with the cream cheese frosting and then decorate with the reserved pecans and coconut. .

Cream Cheese Frosting

Butter Mixture: Add the cream cheese and butter to the bowl of a mixer and beat until combined and smooth.Add Sugar and Flavor Extracts: Add the powdered sugar 2-3 cups at a time and mix on low until it is moistened enough to now spill out of the bowl once the speed is increased. Continue this until all the powdered sugar has been added. Scrape down the sides and bottom of the bowl, add the extracts and beat until smooth.

A protein smoothie is easy to digest and full of nutrients to keep your body happy until lunch. Not to mention it’s absolutely delicious! Try out this recipe and you’ll be hooked.

I love protein powder, I always have some somewhere in the house. It’s a great way to make sure that my family and I are getting the vitamins and nutrients we need. You can do more than just mix them with milk or water. I like making snacks to keep in the fridge or freezer that are really filling and tasty. Try out these quick and easy Protein Balls, these delicious Protein Pancakes, and these Protein Bars.

Protein Smoothies

We’ve all been burned out on breakfast repeats before. No one wants the same old thing for breakfast again and again! As much as I love overnight oats and homemade granola, if I eat them over and over again, my body starts to want something else. Enter protein smoothies! They are the perfect solution for a quick and easy breakfast that is full of nutrients and the taste never gets old.

After your body has been asleep for (hopefully) 8 hours, it wants to break it’s long fast in the best way possible. A smoothie is easy to digest, full of nutrients that the body needs to start the day, and also tasted delicious. If you are looking for a quick and flavorful breakfast than this protein smoothie is the way to go! It takes 10 minutes to whip up, and can be the perfect way to fill you up without dirtying a lot of dishes with other breakfast recipes.

Protein Smoothie Ingredients

A protein smoothie is a perfect breakfast or a filling snack. There is something so satisfying about a protein shake in the morning, and this smoothie takes a regular shake and upgrades it. It’s better for you, and it tastes better too. I like to use a whey protein powder, but if you have an allergy or aversion there are plenty of really great plant based protein powders to choose from. You can find the measurements below in the recipe card.

Almond Milk or Milk: Any milk will work for this smoothie. Sometimes I add coconut milk or cashew milk, all of them are delicious.Protein Powder: Use your favorite brand! There are so many brands out there, I’m sure you’ll be able to find one that works for your family. I prefer to use chocolate flavor, but vanilla goes with everything.Banana: Frozen bananas are really the key to a perfect smoothie! They blend up so smooth and make the perfect texture smoothie.Blueberries: Buy a big bag of frozen blueberries to keep on hand for your next smoothie. They are full of vitamins and taste amazing.Spinach: Spinach is a great source of Vitamin A, Vitamin K, and Iron. It also has a really mild flavor so you won’t even taste it, and you get all the benefits of eating spinach.Almond or Peanut Butter: Nut butters are not only delicious, but they have lots of proteins and fats that will make this smoothie filling and tasty. Cashew butter is another great choice. If you don’t want to add a nut butter, greek yogurt is also another high protein choice.Ice: I find that if I add frozen fruit, I don’t usually need ice.

Protein Smoothie Recipe

The only thing you need to know about mixing up this high protein smoothie is add the liquid first. Whether you choose non-dairy milk or to use a fruit juice like orange juice instead, add your liquid first. This will keep the protein powder from sticking to the side and clumping together. You can add granola on top to make it more like an acai bowl. It tastes absolutely amazing!

Add Milk: Add the almond milk to a high-powered blender.Add Other Ingredients: Add the protein powder, banana, blueberries, spinach, and then almond butter.Blend: Blend on high until smooth and creamy. Add more almond milk if needed to help blend the ingredients. Add more almond milk and ice to reach desired consistency. I prefer my smoothie thicker so I add ice!

Creamy Tuscan sausage pasta is pretty much a one pan wonder you will want to cook over and over again!  Perfect for a busy night, this is a hearty comforting dish that will truly satisfy.

Tuscan recipes are so divine! I love the flavor combination of sun-dried tomatoes, cheese, and cream! These reader-favorite Tuscan recipes are the perfect example: try Creamy Tuscan Scallops, Shrimp or Chicken!

Italian Sausage Pasta

This is a super easy pasta recipe that tastes like you slaved over it all day. This Tuscan dish has tender pasta, savory sausage, flavorful sun-dried tomatoes and spinach all smothered in a creamy decadent sauce. It’s insanely delicious and it’s so quick and easy! You can even argue that it’s made in one pan, especially if you already had pasta already cooked. This creamy sausage pasta hits the spot when comes to wanting something full of flavor and comforting. It will no doubt become a new family favorite!

This will feel like you’re eating at a fancy Italian restaurant or having an intimate dinner for two all in the comfort of your own home. Pair this with a side of breadsticks, some roasted vegetables and a tasty chocolate dessert and you have fine dining perfect for busy weekdays. Whether it’s your first time with a Tuscan sauce or not, you have to try this tonight! You are going to love the way the sausage and sun-dried tomatoes come together in this sauce. It’s heavenly.

Ingredients for Tuscan Sausage Pasta

Creating this creamy dish is fast and easy and doesn’t take a bunch of crazy ingredients. Pick your favorite type meat! Ground sausage, pork, chicken and turkey all work so well. You can also control the spice level depending on what kind of sausage you get. If you like it hot, feel free to add red pepper flakes as garnish as well!

Penne Pasta: I love penne because it soaks up the delicious sauce, but you can use your favorite pasta instead.Ground Sausage: Pick your favorite kind- mild, or spicy, pork or chicken!Heavy Cream: Makes the sauce so nice and creamy!Chicken Broth: Adds richness and flavor.Garlic Powder: Garlic adds a great flavor in this Tuscan pasta.Italian Seasoning: I love this seasoning, it has all the great spices together in one blend. You can make your own using my recipe here.Parmesan Cheese: Love this cheese with this dish. Fresh is best if you have it! Grating your own cheese makes all the difference in flavor.Baby Spinach: Super nutritious and adds a pop of color! You can also use kale as a substitute.Sun-Dried Tomatoes: Sweet and savory, these are just so good. Look for sun-dried tomatoes either in the produce section or the canned vegetable aisle!

How to Make Creamy Tuscan Sausage Pasta

Truly, this dish couldn’t be easier. You are going to love that it tastes so amazing but is so simple to throw together. It’s perfect for a busy weekday, or a quiet weekend. Either way you have to try it!

Precook Pasta: Bring a large pot to boil and then cook the pasta according to package directions.Cook Sausage: In a large skillet add the sausage. Cook and crumble until it is no longer pink. Then set aside on a plate.Prepare Sauce: Add the heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun-dried tomatoes and then let it simmer until the spinach starts to wilt. Then add the sausage back to the pan and add the pasta and stir until heated throughout.

This Easy Homemade Marzipan will take your baking to the next level! It’s a quick and simple recipe that will bring delicious almond flavor to your cakes and cookies. It’s also easily colored and shaped into fun decorations!

I never ate anything almond-flavored growing up. Once I got into baking, I realized how amazing almonds are for just about anything! Some of my favorite almond recipes include these delicious Almond Cookies, this scrumptious Almond Cherry Bread, and this simple Almond Joy Poke Cake.

What is Marzipan?

If you had to ask this question, you are not alone! The first time I’d ever even heard of marzipan was on a baking show on television! It’s basically a sweetened almond paste dough. The texture is smooth, and it’s made up of almonds, sugar, and water. Some people also put eggs and corn syrup, but I choose not to when I’m making it at home. If you don’t feel comfortable working with raw eggs than this recipe is for you! You blend it all up in a food processor and it has many uses. It is mostly used to add flavor to baked goods, but sometimes it is also colored and used as decoration like fondant.

It is used often in Germany, and one recipe that I love making that calls for marzipan is stollen bread. Surprisingly it tastes amazing in pineapple cake and even chocolate cake! You can also include it in things like sugar cookies, truffles, and challah bread. It is a really versatile ingredient that is so fun to play with. It has the perfect amount of sweetness and a really nice almond flavor.

Ingredients

This homemade marzipan recipe is a breeze! You don’t have to worry about things like blanched almonds, raw egg whites. This is a vegan marzipan recipe that really keeps things simple and delicious! Instead of using finely ground almonds, I like to find some fine almond flour. I use powdered sugar as a sweetener, but maple syrup would also be a great option. You can find the measurements below in the recipe card.

Fine Almond Flour: You should be able to find this in the special flour section at the grocery store.Powdered Sugar: This is how you sweeten your marzipan while keeping a really smooth texture.Water: This helps to bring all of the ingredients together.Almond Extract: This gives you extra almond flavor and makes it taste like the traditional marzipan recipe.Rose Water: This is optional, I really like it but it’s not for everyone!

Marzipan Recipe

This homemade marzipan is perfect for the holidays. It’s exactly what you need for your Christmas cake! It’s also amazing for marzipan cookies or for covering your cake. Some people choose to eat it as is with apricot jam! However you choose to use it, you’ll love how simple this recipe is.

Add Dry Ingredients: Add almond flour and powdered sugar to a food processor and pulse until combined into a fine powder.Add Wet Ingredients: Add the water, almond extract, and rose water if desired. Mix until everything comes together into one big ball. If the mixture is still sticky enough to stick to your fingers, add more almond flour and powdered sugar 1 tablespoon of each at a time until not sticky enough to stick to your hands.Knead: Remove to a clean surface and knead for a minute or two until smooth. Roll into a log and wrap in plastic wrap. Chill in the fridge for an hour before using.

These blueberry muffins with a sugared glaze are so good, they should be illegal! Soft, buttery, and bursting with sweet blueberry flavor, they’re the perfect excuse to have dessert for breakfast.

Blueberries are one of my all-time favorite fruits and they work SO well in so many different bread and dessert recipes. If you love blueberries as much as I do, blueberry cookies, blueberry buckle, and blueberry lemon pound cake are a few more great recipes for you to try!

Blueberry Muffin Recipe

Blueberry muffins with a sugared glaze are the perfect breakfast option for those who like a touch of sweetness in their morning routine. (Who doesn’t?!) The burst of tangy blueberries in every bite and the sugary glaze on top make for a scrumptious and satisfying breakfast treat. They’re also great for enjoying as an afternoon snack, or whenever you’re craving something sweet, really.

Not to mention, these muffins are an ideal grab-and-go option for those busy mornings when you’re rushing out the door. Really though, making these blueberry muffins is almost as easy as eating them! With just a few simple ingredients and your muffin tin, you can whip up a batch of these berry-filled treats in no time. Plus, with the irresistible aroma of freshly baked muffins wafting through your kitchen, you’ll be the envy of all your neighbors! Psst- love blueberries? You can find my full list of recipes using them here!

Ingredients Needed

Just a few simple ingredients and you’ll be on your way to blueberry muffin heaven! I love how this recipe uses so many standard baking ingredients. It makes whipping up a batch of muffins a breeze! See the recipe card below for exact measurements.

Butter: A key ingredient for adding richness and moisture to the muffins. Without butter, the muffins would be dry and lack flavor.White Sugar: Provides sweetness and helps to balance the tartness of the blueberries. Sugar is also important for creating a tender crumb and light texture. You can also use brown sugar instead if you want a deeper sweetness.Large Eggs: Help to bind the ingredients together and add structure to the blueberry muffins.Vanilla Extract: Adds a warm, sweet flavor to the muffins and also complements the blueberries well.Blueberries: Blueberries provide a burst of flavor in every bite and are packed with antioxidants. (A win-win!) Good news- fresh or frozen blueberries can be used in this recipe.Milk: Adds moisture and helps to create a tender crumb. Whole milk works best! The higher the fat percentage, the more tender your muffins will be.Salt: Just a pinch to enhance the overall flavor of the muffins.Baking Powder: Essential for giving the muffins their light and fluffy texture.White Flour: Gives the muffins structure! Just regular all-purpose flour works fine.Cinnamon: A warm spice that complements the flavor of the blueberries perfectly.

For the Sugared Glaze:

Powdered Sugar: Gives the glaze its signature thickness and texture. Without it, the glaze would be runny and lack sweetness.Vanilla: Adds a warm and inviting flavor to the glaze.Heavy Cream: Gives the glaze a rich and creamy consistency that’s perfect for drizzling over those warm blueberry muffins.

How to Make the BEST Blueberry Muffins

Making homemade muffins is so easy! These blueberry muffins only take 10 minutes to prepare, 20 minutes to cook, making them the perfect sweet treat for when you’re short on time!

Preheat Oven, Prep Pan: Preheat the oven to 375 degrees F. Then spray or line a muffin pan with paper liners and set aside.Mix Wet Ingredients: Beat together the sugar and butter until creamy. Add in the eggs, vanilla and milk. Then stir to combine.Mix Dry Ingredients, Coat Blueberries: In another bowl, stir together the salt, baking powder, flour, and cinnamon. Place the blueberries in a small bowl and then sprinkle 2 teaspoons of the flour mixture over them. Then toss to coat the berries with flour.Combine: Add the remaining flour mixture to the wet ingredients and mix until just barely combined. Fold in the blueberries by hand so they’re evenly dispersed through the batter.Bake: Fill muffin tins 3/4ths the way full and bake for 25-30 minutes.Cool and Enjoy: Remove and then allow to cool before glazing.

Glaze

Combine Ingredients: Beat together all of the ingredients and then either spoon over the muffins or carefully dip the tops of the blueberry muffins in the glaze.

Slow Cooker Honey Garlic Chicken is always a hit at my house! It’s chicken thighs cooked in a honey garlic sauce that is infused with soy and hoisin sauce with fresh garlic and ginger covering the boneless chicken thighs for one amazing family dinner. Throw it all together and let the slow cooker do all the work!

Since honey garlic chicken is a fan favorite, I have made a few different versions that are always delicious. You’ve got to try this Honey Garlic Chicken Stir Fry, this simple and fun to cook Foil Pack Honey Garlic Chicken, and this delicious Glazed Lemon Honey Garlic Chicken.

Slow Cook Honey Garlic Chicken

This has to be up there with my most favorite slow cooker recipes! The flavor of this sauce is amazing. And the smell of it cooking in my house all day is the best! It is so easy to throw together. The whole family loves this recipe, even the picky eater.  Honey garlic chicken is the perfect dump and go dinner. I am in love with slow cooker dinners because you just throw everything in the pot in the morning, and by dinner time you have a tender and flavorful meal!

I make chicken dinners a lot, but if you don’t get creative with the sauces and sides it can get a little repetitive! That’s why I love slow cooker chicken meals, like this honey garlic chicken. I also love this Crockpot Tuscan Chicken recipe, but that’s another story! Serve this chicken up with some Instapot rice for the perfect hands-off meal.

Ingredients

Boneless skinless chicken thighs work best in a slow cooker since dark meat can be more forgiving when cooking for a long period of time. Thighs also don’t dry out as easily. If you prefer chicken breasts make sure to check it towards the end to make sure it is not overcooked and dried out. That’s my biggest tip when cooking this slow cooker honey garlic chicken! You can find the ingredients below in the recipe card.

Boneless Chicken Thighs: I prefer chicken thighs over breasts but chicken breasts can be used in this recipe. Chicken thighs are a soft and tender meat with a little more fat on them making them juicy too.Honey: Choose the honey that you prefer but this will help sweeten chicken while it is slow cooking.Soy Sauce: Light soy sauce is just what you need to make this slow cooker chicken infused with.Hoisin Sauce: Thick and strong flavoring, this hoisin sauce will be the perfect amount of sauce to cover the chicken and marinate while it is slowly being cooked.Garlic: Crushed the best that you can or purchase the garlic crushed in a bag.Ginger Root: Fresh is best with the ginger.Sesame Oil: This has a nutty oil that adds just the right touch to combined the flavorings together.Cornstarch: Make a roux or thick sauce with the cornstarch and water mixture.Water: Luke warm water is perfect for creating a roux and adding it back into the sauce to cover the chicken at the end.

Slow Cooker Chicken Garlic Honey Recipe

It doesn’t get easier than this slow cooker honey garlic chicken recipe! You just put your chicken in the crock pot and pour over your sauce, and let that goodness sit and cook for about 5 hours. If you want to add onion or sesame seeds, that would be delicious. Once the chicken is cooked, I like to shred the chicken with two forks. It’s so tender it comes right apart. If you are using frozen chicken, make sure to thaw it out before cooking it, and that goes for all slow cooker chicken recipes.

Prepare the slow cooker: In a 5 quart slow cooker add the chicken thighs.  In a small bowl, whisk together the honey, soy sauce, hoisin sauce, garlic, ginger, and sesame oil.  Cook on low for 4-6 hours and high for 3-4 hours.  Shred the chicken: Remove the chicken from the slow cooker and shred. Make a thick sauce like a roux: Whisk together the cornstarch and water in a small bowl.  Whisk it into the sauce in the slow cooker.  Return the shredded chicken back to the slow cooker and let cook for another 15 minutes to let the sauce thicken.  Serve over rice and enjoy!