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  • Kitchen Sink Cookies

    Kitchen Sink Cookies

    These kitchen sink cookies are the perfect chaotic blend of pretty much everything but the kitchen sink! A chocolate chip cookie is taken to the next level with pretzels, potato chips, and candy pieces. You won’t be able to get over how amazing these cookies are!

    If you have never tried potato chips in a cookie before, prepare to be blown away! The salty crunch with the sweet cookie- absolute bliss. If you still aren’t convinced, I’ve got plenty of traditional cookie recipes for you. Try these Turtle Cookies, these Almond Cookies, or these White Chocolate Oreo Cookies instead!

    Kitchen sink cookies with extra ingredients surrounding them.

    You probably already know how the kitchen sink cookie gets its name. It’s definitely loaded with pretty much anything you are in the mood for! There are lots of different ways to make a kitchen sink cookie, but this recipe is hands down my favorite mix. The pretzels and potato chips add just enough to the chocolate chip cookie base to balance out the sweetness of the candy pieces and chocolate chips. It really is a super fun cookie and is a great way to switch things up. People love it when I bring these to potlucks!

    You can really make this cookie recipe your own! Why not try out some of these fun additions in a peanut butter cookie or a brownie cookie instead? You can also switch up the candies that go into this cookie recipe any way you like. It’s a great recipe to make with kids because you get to throw in whatever sounds good to you at the time, and whatever you have sitting in your pantry. This is going to become a family favorite, guaranteed!

    Ingredients

    The ingredients for your kitchen sink cookies are unique to you. You will start with a basic chocolate chip cookie base, and then comes the fun part. You can add just what I’ve listed here, or you can get creative on your own! Think of things like caramel bits, butterscotch chips, sprinkles, coconut flakes, peanut butter chips- the list goes on! I give more suggestions below in the tip box. You can find all the measurements below in the recipe box.

    • Butter: I prefer to use unsalted so I can keep a better eye on how much salt goes into the recipe. Don’t forget to leave your butter out to soften.
    • Brown Sugar: Helps the cookie to get that nice brown color, and deepens the flavor with the molasses.
    • Sugar: To sweeten the dough.
    • Eggs: I always use large grade A eggs. Leave them out at room temperature for better results.
    • Vanilla Extract: For added flavor.
    • All-Purpose Flour: It’s the easiest to work with. I haven’t tested this recipe on gluten-free flours so I’m not sure how it would work!
    • Baking Soda: Leavening agent.
    • Baking Powder: Leavening agent.
    • Salt: To balance out the sweetness.
    • Pretzels: Make sure they are crushed up into smaller bite sized pieces.
    • Potato Chips: I prefer the plain salted chips crushed up!
    • Toffee Bits: This is what adds that caramel and crunch that I love so much!
    • Chocolate Chips: A must to bring the whole cookie together!
    Process photos showing how to mix up the dough.

    It doesn’t get easier than these kitchen sink cookies! It’s simple and so straightforward. First, cream your butter and sugar. Add the rest of your ingredients and mix, then pop them in the oven. I prefer to use a cookie scoop to keep all of the cookies an even size so they bake better in the oven.

    1. Beat Butter and Sugar: Preheat the oven to 350 degrees Fahrenheit. In a medium sized mixing bowl cream together cream the butter with both sugars until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until combined.
    2. Make Batter: Add flour, baking soda, baking powder and salt until combined. Mix in the pretzels, potato chips, toffee, and chocolate chips by hand until well combined.
    3. Shape, Bake, and Enjoy: Using a 1 inch cookie scoop, scoop out the dough and drop on a parchment or silpat lined cookie sheet. Bake for 7-8 minutes. Remove from the oven and transfer to a cooling rack to cool.
    A kitchen sink cookie broken in half.

    Tips for Making Kitchen Sink Cookies

    These kitchen sink cookies are a go-to at my house for quick and easy dessert. It’s a crowd pleaser and it feels like more fun than a regular cookie, and you get to be creative with your flavor combinations. Here are a few tips when it comes to making these cookies.

    • Balancing Flavors: Kitchen sink cookies are really easy to make with whatever you have in your pantry. Keep the total amount of mix-ins at 2 cups and I recommend keeping it at 1 cup salty, 1 cup sweet. Try different nuts (walnuts, pecans, peanuts), dried fruit like cherries or raisins, peanut butter cups, white chocolate chips or butterscotch—the opportunities are endless!
    • Chewy Cookies: For softer, chewier cookies, bake them until the edges just barely start to brown. They will look underbaked as you remove them from the oven, but they will continue to cook as they cool.

    A kitchen sink cookie broken in half stacked on top of each other.

    Storing Leftovers

    I love these kitchen sink cookies because they are so easy to store! No worrying about frosting getting stuck to everything or them crumbling all over each other. Here is how I like to store my cookies.

    • On the Counter: Store in an airtight container for up to 5 days. Add a piece of bread to the container to keep the cookies soft.
    • In the Freezer: Baked cookies can be stored in an airtight container in the freezer for up to 3 months. Unbaked cookie dough can be proportioned and frozen. Frozen cookie dough will keep for up to 3 months in the freezer. Bake directly from frozen, but add 2-3 minutes of baking time.

    More Cookie Recipes to Try

    There is no end to my love for cookies, which means I have SO many great options on my blog for you! Here is a few of my absolute favorite cookie recipes that you have to try!

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    Kitchen Sink Cookies

    These kitchen sink cookies are the perfect chaotic blend of pretty much everything but the kitchen sink! A chocolate chip cookie is taken to the next level with pretzels, potato chips, and candy pieces. You won't be able to get over how amazing these cookies are!
    Course Dessert
    Cuisine American
    Keyword kitchen sink cookies
    Prep Time 10 minutes
    Cook Time 8 minutes
    Total Time 18 minutes
    Servings 24 Cookies
    Calories 261kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter softened
    • ¾ cup brown sugar
    • 1 cup granulated sugar
    • 2 large eggs room temperature
    • 2 teaspoons vanilla
    • 3 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 teaspoon salt
    • ½ cup crushed pretzels
    • ½ cup crushed potato chips
    • ½ cup toffee bits
    • ½ cup chocolate chips

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. In a medium sized mixing bowl cream together cream the butter with both sugars until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until combined.
    • Add flour, baking soda, baking powder and salt until combined. Mix in the pretzels, potato chips, toffee, and chocolate chips by hand until well combined. .
    • Using a 1 inch cookie scoop, scoop out the dough and drop on a parchment or silpat lined cookie sheet. Bake for 7-8 minutes. Remove from the oven and transfer to a cooling rack to cool.

    Nutrition

    Calories: 261kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 190mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 321IU | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 1mg
  • The Best Homemade Alfredo Sauce Recipe Ever!

    The Best Homemade Alfredo Sauce Recipe Ever!

    This is the most creamy and delicious homemade alfredo sauce that you will ever make! It’s a tried and true recipe that will take all of your favorite pasta dishes to the next level.

    This is my most popular recipe for a good reason! If you love alfredo as much as I do try this Creamy Garlic Shrimp Alfredo Pasta, Instant Pot Chicken Alfredo Pasta or Asiago Garlic Alfredo Pasta. 

    Pouring alfredo sauce into a glass jar.

    Best-Ever Alfredo Sauce

    This is probably one of my favorite recipes here on the blog. (It’s a reader-favorite, too!) If there is one thing I can always count on my family to eat it is my homemade alfredo sauce over pasta. With alfredo sauce this creamy, cheesy, and flavorful, it’s so hard to resist!

    We recently had some company over for dinner and I made these Chicken Bacon Garlic Alfredo Roll Ups. They are always are a huge hit! This homemade alfredo sauce really makes any dish shine. It’s thick and creamy, coats pasta perfectly, and the flavor is out of the world. It is restaurant quality that you can make right at home!

    Ingredients You Need to Make It

    You only need a few simple ingredients to make the BEST alfredo sauce. This sauce just has a smooth, creamy texture that melts in your mouth. For the best possible flavor, using the freshest ingredients is key! Fresh parmesan cheese grated off the block is one of those key ingredients. This will create a smooth textured sauce rather than a grainy one.

    • Butter: Both unsalted or salted work for this alfredo sauce recipe. If using salted butter, then just adjust the extra salt you use or omit it entirely.
    • Heavy Cream: A must-add so your sauce is rich and creamy.
    • Cream Cheese: My secret ingredient! This adds a nice, thick consistency to your alfredo sauce.
    • Minced Garlic: For the best flavor, use fresh garlic.
    • Garlic Powder: Because you can never go wrong with too much garlic! Add some of this in so your sauce has a little extra savory flavor.
    • Italian Seasoning: My favorite blend of herbs! They make the sauce smell and taste amazing.
    • Salt and Pepper: Add both to taste.
    • Grated Parmesan Cheese: Using freshly grated parmesan cheese is best. Powdered cheese will create a grainy texture and does not melt through when heated. This is because of all the preservatives that are added.

    How to Make Alfredo Sauce From Scratch

    Not only does this alfredo sauce recipe use super simple ingredients, but it’s so quick and easy to make! Simply combine all of your ingredients in a skillet and achieve creamy, cheesy goodness. It’s so good!

    1. Whisk Dairy Ingredients Together: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Then cook over medium heat and whisk until melted.
    2. Add In Seasonings: Add the minced garlic, garlic powder, Italian seasoning, and salt and pepper. Then continue to whisk until smooth.
    3. Stir in Cheese: Add the grated parmesan cheese.
    4. Thicken Your Sauce: Bring to a simmer and continue to cook for about 3-5 minutes until it starts to thicken.
    5. Toss With Pasta: Toss alfredo sauce with your favorite pasta! I always go for fettuccine noodles to make the best fettuccine alfredo ever!

    How Many Cups Does It Yield?

    When you are done making your alfredo sauce you will be able to fill a tall canning jar. This is about 14 to 16 ounces (1 pound) of pasta or 2 cups of sauce. I like to reserve a little sauce on the side for dipping breadsticks in.

    4-photo collage of sauce ingredients being mixed together in a skillet.

    Alfredo Sauce FAQ

    This thick, cheesy, and flavorful sauce is a reader favorite for good reason! These are a few common questions I get asked, I hope they help you create the homemade alfredo sauce of your dreams!

    • Can I Make Alfredo Sauce With Milk Instead of Cream? Adding milk is always an option. You will end up with a lighter and less thick consistency but it will work. Half and half is another option you can use. If you need to thicken your sauce up a little more, then add 1 to 2 teaspoons of flour until you reach your desired consistency.
    • How Do I Make My Sauce Thicker? When adding cream cheese, slowly cut chunks of cream cheese as you are stirring. This helps create a thicker and creamier sauce. You can also use a roux by using an equal amount of butter to flour, about 1 teaspoon.
    • Is This Alfredo Sauce Gluten-Free? This recipe is considered gluten-free! It has an amazing flavor without substitutions.
    • Is Alfredo Sauce Made With Cheese? This is a cheese-based pasta sauce that is rich in flavor. It does not harden like cheese though.
    • Can I Make it Dairy-Free? There are substitutions to make this dairy-free but I do not recommend it if you are looking for an authentic alfredo sauce. Having dairy in the recipe makes it rich, creamy, and smooth. If you absolutely must, then swap out the heavy cream for a dairy-free creamer or nut milk and use dairy-free or vegan cheese crumbles. Keep in mind that the texture may end up slightly different.
    • What Protein Can I Add? Alfredo sauce goes so well with chicken or fish. Try this crispy parmesan chicken or garlic brown sugar salmon!

    Top-down view of alfredo sauce being whisked in a blue and white skillet.

    Tips and Variations

    I think this sauce is even better than any restaurant that I have been to and the best part is- you can make it yourself! It’s thick, creamy, and rich. The perfect sauce for your favorite pasta. I know that you will quickly agree that it is the BEST! This will be a recipe that you make again and again, just like I do!

    • Use a Whisk: Avoid separating your alfredo sauce when mixing it by whisking it together rather than stirring with a spatula.
    • Cook Low and Slow: The most important rule is to not overheat your alfredo sauce. Slowly add ingredients on a low heat and for a short period of time. Melted cheese will break and separate once it gets too hot leaving your cheese clumpy. Do not boil or overheat. Boiling will separate and ruin the alfredo sauce. If you are worried about overheating, then add your parmesan with the heat off. This will also prevent clumping!
    • Protein Choices: Grilled chicken, fish, shredded rotisserie chicken, or shrimp are great with this sauce!
    • Extra Seasonings: Add in more spices and seasonings like red pepper flakes or paprika so your alfredo has a kick of heat, similar to this One Pot Cajun Chicken Alfredo Pasta.
    • Different Cheese: To switch up the flavor, use half Romano cheese or asiago cheese instead of parmesan cheese.

    Ways to Use Homemade Alfredo Sauce

    With how easily this alfredo sauce comes together, you will never go back to the jarred sauce again! It’s awesome on top of just about any pasta but is also delicious used as a dip or even spread on pizza.

    Using tongs to pick up fettuccine alfredo.

    Storing Leftover Alfredo Sauce

    Alfredo sauce is a favorite at our house and I know that it won’t last long, even if I double it! Here’s how to store any leftovers so you can enjoy it again and again.

    • Storing in the Refrigerator: I like to store my alfredo sauce in an airtight jar in the refrigerator. It will stay good for about 5 days. The ingredients may separate as it sits, so give it a quick stir before you use it.
    • Reheating: Slowly is key! Use low temperatures and stir often. If it starts to separate, slowly whisk it back together over low heat on the stovetop. It is best not to microwave this sauce. It becomes more oily and separates just as easily, if not more.

    More Amazing Alfredo Recipes

    If you love everything alfredo, here are a few more great dishes to try. They’re easy, cheesy, and picky eater approved! What could be better than that? So go ahead, try them out with that tasty batch of alfredo sauce you just made!

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    The Best Homemade Alfredo Sauce Ever!

    This is the most creamy and delicious homemade alfredo sauce that you will ever make! It's a tried and true recipe that will take all of your favorite pasta dishes to the next level.
    Course Dinner, Main Course
    Cuisine Italian
    Keyword alfredo sauce, homemade alfredo sauce, homemade white sauce
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 10 servings
    Calories 329kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup butter
    • 1 pint heavy whipping cream or 2 cups
    • 4 ounces cream cheese
    • ½ teaspoon minced garlic
    • 1 teaspoon garlic powder
    • 1 teaspoon italian seasoning
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 1 cup grated parmesan cheese

    Instructions

    • In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.  
    • Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
    • Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

    Video

    Notes

    Updated on May 2, 2023

    Original Post on February 18, 2016

    Nutrition

    Calories: 329kcal | Carbohydrates: 3g | Protein: 6g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 111mg | Sodium: 347mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1218IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

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  • Compound Butter

    Compound Butter

    Compound butter is how you can take your appetizers and snacks to the next level! It’s basically just butter mixed with other ingredients (that can be sweet or savory) but you will be amazed at how much flavor it will add to your dishes. So set your butter out now to get softening and let’s make some fun and unique butter!

    Ok, can you tell I’m a little too excited about butter? I recently shared a post about making your own homemade butter, and I just think this compound butter takes it to a whole other level. It’s perfect smeared on top of your Ribeye Steak or a simple piece of sourdough bread. There are so many uses for this recipe, you are going to love having this one stored in your cookbook!

    Compound butter on a cutting board with parchment paper, fresh herbs, and a butter knife with butter on it.

    What is Compound Butter?

    We’ve kind of touched on what compound butter is already, but I want to do a deep dive. First of all, if you’ve ever tried flavored butter, you’ve had compound butter. It just means that flavors are being compounded, or added, on top of the regular thing. In this recipe I am showing you how to make a savory, herby compound butter that would be perfect on top of some smoked turkey or even over an air fryer steak! You could also do a sweet version, and I share more about how to do that below in my tip box.

    There are a lot of reasons to make compound butter at home! First of all, it makes you look super fancy when you serve it to friends. And they won’t know your secret that it’s super easy to do at home! Remember when butter boards were a trend? This butter would be perfect smeared all over a board! If you aren’t into those, there are lots of fun and unique ways to enjoy this fun treat at home.

    Ingredients

    Fresh herbs and a little lemon zest are all you need to liven up this compound butter! It’s so simple, and of course there are many other ways you could flavor your butter. I talk more about other ingredient options down below in the tip box. You can find measurements below in the recipe card.

    • Butter: You will want to use unsalted butter, and make sure to set it out at room temperature for a few hours so it’s nice and soft.
    • Rosemary: Fresh rosemary is really flavorful and smells amazing, and adds so much flavor to the butter!
    • Parsley: It’s slightly peppery and earthy and really brings flavor to this butter.
    • Lemon Zest: Citrus zest is a great way to liven up the butter! You could use lime instead, or go with a little lemon juice.
    • Garlic: Garlic in your butter is a no-brainer, it’s so good.
    • Salt and Pepper: To enhance flavor.

    Compound Butter Recipe

    Compound butter is as easy as three steps! Just mix your soft butter in a bowl with your ingredients, then place it on plastic wrap or parchment paper to store. The last step is the one you’ve been waiting for- now eat it! This butter is amazing smothered on corn on the cob, or inside of your baked potatoes. I love herbed butter on my chicken, and this combination of flavors is perfect for any chicken recipe you have! You can also use it in sauces and dips that call for butter to kick up the flavor a notch.

    1. Combine Ingredients: Combine the softened butter with all the ingredients until smooth.
    2. Shape In Parchment: Spoon the butter onto a piece of parchment paper. Wrap the parchment around the butter and twist the ends to create a log of butter. Place in the refrigerator until chilled.
    3. Enjoy: Remove when needed and slice off as much as desired.

    Variations and Substitutions

    There are a lot of different ways to flavor and make compound butter. Here are a few ideas of ways that you could make this recipe new and different!

    • Make It Sweet: The first way to make this recipe different is to go with sweet additions instead of savory. Things like honey and warm spices like cinnamon and nutmeg make the perfect butter for your fluffy pancakes or belgian waffles. It’s also incredible on top of warm rolls or fresh scones!
    • Other Savory Ideas: There are literally endless combinations of savory butter! You could try basil, cilantro, thyme, chives, or even lavender. You won’t believe how good caramelized onions taste when you use compound butter in the pan! Think of your favorite flavors on things like seafood and salmon, that may help you get more great flavor combination ideas. I can tell you, there is no reason not to experiment to your heart’s content!

    A close up of compound butter on the cutting board.

    Storing Compound Butter

    Compound butter is really easy to store. It is a great thing to have on hand in your pantry to be able to pull out no matter what the recipe!

    • In the Refrigerator: Your butter will last for about a month in the refrigerator. You can pull it out to let it soften when you need to use it, it’s just best to keep it in the refrigerator because of the fresh herbs.
    • In the Freezer: Store butter in the freezer for up to 3 months.

    An overhead view of compound butter with someone spreading some on a piece of bread.

    Recipe Ideas for Compound Butter

    Still trying to figure out what to serve your compound butter with? Here are a few great options where you can substitute the regular butter for your new and improved butter!

    Print

    Compound Butter

    Compound butter is how you can take your appetizers and snacks to the next level! It's basically just butter mixed with other ingredients (that can be sweet or savory) but you will be amazed at how much flavor it will add to your dishes. So set your butter out now to get softening and let's make some fun and unique butter!
    Course Butter
    Cuisine American
    Keyword compound butter, garlic herb butter, savory butter
    Prep Time 5 minutes
    Chill Time 30 minutes
    Total Time 35 minutes
    Servings 1 Cup
    Calories 1638kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter softened
    • ½ teaspoon fresh rosemary chopped
    • ½ teaspoon fresh parsley chopped
    • 1 teaspoon lemon zest
    • 2 cloves garlic minced
    • ¼ teaspoon salt
    • A pinch of ground pepper

    Instructions

    • Combine the softened butter with all the ingredients until smooth.
    • Spoon the butter onto a piece of parchment paper. Wrap the parchment around the butter and twist the ends to create a log of butter. Place in the refrigerator until chilled.
    • Remove when needed and slice off as much as desired.

    Nutrition

    Calories: 1638kcal | Carbohydrates: 2g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 48g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 608mg | Potassium: 82mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 5680IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 0.2mg
  • Chess Pie

    Chess Pie

    This classic Southern dessert is a delicious combination of sweet, tangy, and buttery flavors all wrapped up in a flaky crust. Its custard-like filling has a smooth and creamy texture that will have you hooked. And the best part? Chess pie is super easy to make and only takes 10 minutes of prep!

    With the weather being nice and warm, I’ve been wanting to break out my favorite summer desserts. I feel like pie is a must-make for any summer barbecue! Channel your inner Southern baker and try out this chess pie, or make a lemon or peach pie from scratch! Lemon chess pie is another great option if you want a little extra flavor.

    Front view of a slice of pie with a bite taken out of it.

    What is Chess Pie?

    Chess pie is a dessert that has its roots in the South, particularly in states like Virginia, North Carolina, and Georgia. The exact origin of the name is uncertain, but there are a few theories out there. Some say it comes from the saying “just pie.” Others believe that it comes from the term “cheese pie,” as the custardy filling has a similar texture to cheese. No matter what you want to call it, one thing is for sure! This pie is extremely delicious and easy to make.

    The filling consists of just a few ingredients – sugar, butter, eggs, cornmeal, and vinegar – that are mixed together and poured into a pie crust. The result is a sweet and tangy filling that has a lovely golden brown, caramelized outside once it’s baked. It’s the perfect dessert for when you’re short on time or don’t want to spend hours in the kitchen. Plus, it’s versatile – you can enjoy it on its own, with a dollop of whipped cream, or with a scoop of ice cream. No matter how you choose to serve it, I know you’ll love its custard-like texture and sweet flavor!

    Ingredients Needed

    This is a popular dessert recipe because it uses so many simple, pantry staple ingredients. Pick up a refrigerated pie crust from the store, and you’ll probably have everything else you need ready to go at home! (If you’re feeling ambitious, you can also make your own crust! It’s a lot easier than you’d think.)

    • Unbaked Pie Crust: This is the shell that will hold your sweet, delicious filling. Whether you choose a storebought crust or make your own from scratch, a good, flaky crust is key to creating the perfect pie.
    • Melted Butter: This is what gives chess pie its rich, buttery flavor.
    • Large Eggs: Eggs are the glue that holds everything together in your pie filling. They also give it a delicious, custard-like flavor.
    • Granulated Sugar: Sugar adds sweetness and depth of flavor to the filling, and also helps to create a caramelized crust on top. (It’s so delicious!) You can use honey or maple syrup as a substitute as well.
    • Cornmeal: Gives the pie a little bit of texture and crunch. It also helps to thicken the filling!
    • All-Purpose Flour: Flour helps to thicken the filling and give it structure.
    • Salt: A pinch of salt helps to balance out the sweetness of the chess pie and bring out the other flavors in the filling.
    • 2% Milk: Milk adds creaminess and richness to the filling. It also helps to create a smooth, velvety texture. I used 2%, but you can use whole milk, oat milk, or nut milk instead.
    • Vinegar: White vinegar adds a tangy, slightly acidic flavor to the filling. You can also use lemon juice or apple cider vinegar if that’s all you have on hand.
    • Vanilla Extract: For an extra boost of sweet flavor. Try making your own blend at home using my recipe here!

    How to Make Chess Pie

    Only 10 minutes of prep and then it’s off to the oven! With how easy chess pie is to make, you’ll see why it’s such a popular Southern dessert! Sweet, creamy goodness made with minimal effort.

    1. Preheat: Preheat the oven to 350 degrees Fahrenheit.
    2. Prepare Crust: Prepare the homemade pie crust using my recipe, or use a store-bought pie crust if you’re short on time. Roll out pie dough and place it into a pie dish. Finish the edges however you like!
    3. Melt Butter: Melt the butter in a saucepan or in the microwave then allow it to cool.
    4. Whisk Eggs: In a small mixing bowl whisk the eggs until blended well then set aside.
    5. Dry Ingredients: In a large mixing bowl add the granulated sugar, cornmeal, flour, and salt. Stir until combined.
    6. Combine With Wet Ingredients: Add the milk, vinegar, vanilla, and whisked eggs to the dry ingredient mixture. Whisk together until incorporated.
    7. Add Butter: Mix in the cooled butter until smooth and combined.
    8. Add to Crust: Pour the chess pie filling into the prepared crust. Carefully place the pie on a baking sheet and into the preheated oven.
    9. Bake: Bake at 350 degrees Fahrenheit for 45 minutes to 1 hour or the until edges are set. It’s normal for the center to wiggle slightly. Cover the pie with foil for the last 10 minutes if the edges of the crust are getting too brown.
    10. Cool: Allow the pie to cool for 1 hour before slicing and serving. Dust powdered sugar on top of the pie before serving if you desire!
    11. Store: Cover and store leftover pie in the refrigerator.
    Collage of chess pie filling being prepared.

    Tips and Serving Suggestions

    Chess pie is delicious on its own, but here are a few ways to make it even better! No matter how you customize it (or if you leave it as-is) this dessert is sure to please!

    • Add Fresh Whipped Cream: Whip up some fresh whipped cream to serve alongside your chess pie. It’ll add an extra layer of creaminess and decadence!
    • Mix-Ins: Add some texture to your pie by mixing in chopped nuts or even chocolate chips. Who doesn’t love a little crunch in their desserts?
    • More Flavor: Get creative with your flavors! Try adding in some cinnamon or nutmeg for a warm, spicy twist, or a splash of bourbon for some extra richness.
    • À la Mode: Serve your chess pie slightly warm with a scoop of vanilla ice cream. The contrast of the warm pie and cold ice cream is truly heavenly.
    • More Toppings: Want to take your chess pie to the next level? Top it off with a layer of caramel sauce or some fresh fruit compote for a deliciously indulgent treat.
    • Mini Chess Pies: Try making mini chess pies instead of one large pie. They’re the perfect size for individual servings and make for a cute and tasty presentation.

    Top-down view of a whole chess pie.

    How Long Does Chess Pie Last?

    When it comes to storing leftover chess pie, the hardest part is resisting the urge to eat it all in one sitting! But if you manage to save some for later, simply cover it with plastic wrap or aluminum foil and pop it in the fridge.

    • In the Refrigerator: Cover with plastic wrap or store in an airtight pie container. Your chess pie will stay fresh for about 4 days.

    A slice of pie being served with a cake spatula.

    More Summer Pie Recipes

    With potluck season ramping up again, here are a few classic desserts to share with friends and family! You can never go wrong with a sweet homemade pie. Whether you’re wanting something fruity, citrusy, or chocolatey, here are a few of my favorite pie recipes to try!

    Print

    Chess Pie

    This classic Southern dessert is a delicious combination of sweet, tangy, and buttery flavors all wrapped up in a flaky crust. Its custard-like filling has a smooth and creamy texture that will have you hooked. And the best part? Chess pie is super easy to make and only takes 10 minutes of prep!
    Course Dessert
    Cuisine American
    Keyword chess pie, chess pie recipe
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 6
    Calories 525kcal
    Author Alyssa Rivers

    Ingredients

    • 1 unbaked pie crust, storebought or homemade
    • 1/2 cup butter, melted and cooled
    • 4 large eggs
    • 1 1/2 cup granulated sugar
    • 2 tablespoons cornmeal
    • 1 tablespoon all-purpose flour
    • 1/4 teaspoon salt
    • 1/4 cup 2 % milk, room temperature
    • 1 tablespoon white vinegar
    • 1 1/2 teaspoons vanilla extract

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. 
    • Prepare the homemade pie crust using my recipe, or use a store-bought pie crust if you're short on time. Roll it out and place it into a pie dish. Finish the edges however you like!
    • Melt the butter in a saucepan or in the microwave then allow it to cool.
    • In a small mixing bowl whisk the eggs until blended well and set aside.
    • In a large mixing bowl add the granulated sugar, cornmeal, flour, and salt. Stir until combined.
    • Add the milk, vinegar, vanilla, and whisked eggs to the bowl of dry ingredients. Whisk together until incorporated.
    • Mix in the cooled butter until smooth and combined.
    • Pour the batter into the prepared crust. Carefully place the pie on a baking sheet and into the preheated oven.
    • Bake at 350° F for 45 minutes to 1 hour or the until edges are set. It's normal for the center to wiggle slightly. Cover the pie with foil for the last 10 minutes if the edges of the crust are getting too brown.
    • Allow the pie to cool for 1 hour before slicing and serving. Dust powdered sugar on top of the pie before serving if you desire!
    • Cover and store leftover pie in the refrigerator.

    Nutrition

    Calories: 525kcal | Carbohydrates: 68g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 381mg | Potassium: 101mg | Fiber: 1g | Sugar: 51g | Vitamin A: 641IU | Vitamin C: 0.02mg | Calcium: 39mg | Iron: 1mg
  • Lemon Garlic Parmesan Shrimp Pasta

    Lemon Garlic Parmesan Shrimp Pasta

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    Lemon Garlic Parmesan Shrimp Pasta is made in just one pot and ready in 30 minutes! Fresh shrimp is cooked in a buttery lemon garlic sauce and then tossed in fresh parmesan cheese and pasta. It’s unbelievably good and sure to become a new favorite!

    I love cooking shrimp because it cooks up so fast and it is such a crowd-pleaser! Even the kids love it no matter which way I make it.  If you are looking for some tried and true delicious shrimp recipes, then you’ve got to try this lemon garlic shrimp scampi, this creamy garlic shrimp alfredo pasta, or this creamy tuscan garlic shrimp.

    Lemon garlic parmesan shrimp pasta in a bowl with fresh lemon cut in half next to it.

    Garlic Parmesan Shrimp Pasta

    Say hello to your new favorite one pot meal! This seriously blew away our taste buds and became an instant favorite with the first bite. Rewind to the time I despised shrimp. Yes, I hated shrimp. But now, I am a firm believer in giving things a chance. And if you serve this to someone who can’t stand shrimp, then I can guarantee they will walk away saying it was the best shrimp they’ve ever had.

    Why is this dish so amazing? The pasta, the sauce, the shrimp- it’s all cooked perfectly and seasoned just right. I absolutely love pasta for dinner, and this pasta is just fancy enough to serve to friends. It’s made with linguine pasta, which I absolutely love. I make creamy chicken mushroom florentine and Cajun sausage linguine with it, and I knew that pasta was perfect for this recipe. The shrimp is so good with it, and the lemon brings out all of the flavors in the shrimp and the pasta. You are going to love it!

    Ingredients

    The best part about this lemon garlic parmesan shrimp pasta is the list of ingredients. It’s simple, clean, and SO flavorful. You will definitely want to get linguine pasta, it’s absolutely my favorite! Spaghetti can work if you are in a pinch. You can find the measurements below in the recipe card.

    • Linguine Pasta: Thin, light noodles that are perfect paired with sauce and shrimp.
    • Olive Oil and Butter: Sauteing the shrimp in the combination of olive oil and butter is the key to a great texture in the shrimp!
    • Garlic: Add the garlic into the oil with the red pepper until fragrant.
    • Red Pepper Flakes: Adds a little heat and extra flavor.
    • Large Shrimp: The bigger size holds up better to the pasta.
    • Salt and Pepper: To taste.
    • Italian Seasoning: The Italian seasoning is the perfect flavor combination with this garlic-infused pasta sauce.
    • Baby Spinach: Add it at the end so you get a perfect wilt without it getting soggy.
    • Parmesan Cheese: Combine with the shrimp and pasta after they are cooked.
    • Lemon Juice: To taste (one tablespoon is a good place to start).
    Process photos showing how to prepare the ingredients and make the meal.

    Lemon Garlic Parmesan Shrimp Pasta Recipe

    The awesome thing about this meal is that it is cooked in just one pot. Only having to dirty one pot and deliver an amazing meal for the fam is maybe my favorite thing in the whole world. It just keeps me excited about cooking!

    1. Cook Pasta: In a large pot cook the pasta in boiling water according to package directions. Then drain and set aside.
    2. Saute Garlic and Red Pepper in Oil: Using the same pan, heat olive oil and 2 Tablespoons of butter. Then add the garlic and red pepper flakes and cook until fragrant.
    3. Cook Shrimp: Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Then add Italian seasoning and spinach and cook until wilted.
    4. Combine Pasta and Shrimp: Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Then stir until mixed and the butter is melted.
    5. Enjoy: Add a dash of lemon juice and then serve while hot.

    Tips for Making a 30-minute Meal:

    • Keep it simple! Stick to recipes and ingredients you are familiar with. Save your new ideas and ingredients for a day when you have a little more time.
    • Plan ahead. When you get home with groceries, go ahead and wash fresh produce, chop, make dressings, etc. that you will use later in the weeks recipes.  Then they are ready to grab when you need them quick!
    • Order matters. Start the oven and the water boiling first since these things take more time.  While they heat up you can be working on the next steps.
    • Substitute, swap or even omit ingredients you don’t have on hand or are time consuming to prep. If an ingredient doesn’t change the overall flavor of the dish, and will take extra time to work with or make, then change it or skip it.  Use something that is pre-made instead for example.
    • Ask for help. Delegate duties like chopping or making a side salad to get the work done quicker!
    A close up on lemon garlic parmesan shrimp pasta in the pan.

    Tips for Making Lemon Garlic Parmesan Shrimp Pasta

    This garlic parmesan shrimp pasta recipe is SO easy! There are a lot of ways that you can adjust this recipe until it is perfect for your family. Here are some ways to switch things up and make this recipe your own.

    • Try Different Pasta: Try changing up the pasta. Rotini and fusilli are great choices!  You could also even consider a vegetable noodle like zucchini noodles for a healthier version.
    • Additional Ingredients: Add in new ingredients like mushrooms, asparagus, chicken, other seafood, and sausages to see what your favorite combinations are.  You never know what you will discover you love!
    • Add Cream: Turn this into a creamy sauce by adding some heavy cream and/or cream cheese. Start with one cup of cream and increase from there.

    A close up on lemon garlic parmesan shrimp pasta in a bowl.

    Storing Leftovers

    This lemon garlic parmesan shrimp pasta makes great leftovers because the flavors get better and better! It’s also easy to clean up and tastes great reheated. Here is how to store leftovers.

    • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.

    More Pasta Recipes

    I absolutely love a pasta dish for dinner! It can be so quick and easy and super filling for the whole family. Here are a few of my favorite recipes that I think you’re going to love!

    • In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.

    • Using the same pan, heat olive oil and 2 tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.

    • Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add italian seasoning and spinach and cook until wilted.

    • Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Stir until mixed and the butter is melted.

    • Add the lemon juice and toss before serving. Serve immediately!

    Update on May 1, 2023
    Originally Posted on August 12, 2016

    Serves: 6

    Calories279kcal (14%)Carbohydrates2g (1%)Protein23g (46%)Fat20g (31%)Saturated Fat9g (45%)Cholesterol274mg (91%)Sodium990mg (41%)Potassium217mg (6%)Fiber1g (4%)Sugar1g (1%)Vitamin A2501IU (50%)Vitamin C13mg (16%)Calcium270mg (27%)Iron3mg (17%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Main Course

    Cuisine American, Caribbean

    Keyword lemon garlic parmesan shirmp pasta, lemon garlic shrimp pasta, shrimp pasta

  • Spinach Stuffed Chicken Breast

    Spinach Stuffed Chicken Breast

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    Spinach stuffed chicken breast is flavorful, filling, quick, and easy to whip up! Filled with tender spinach, cream cheese, and freshly grated Parmesan cheese, there is nothing boring about this chicken breast recipe.

    I love chicken for dinner! What can I say, it’s a cheap and easy protein that can be used in so many different ways. If you are in the mood for more chicken recipes, you’ve got to try this Creamy Tuscan Garlic Chicken, this Crockpot Apricot Chicken, and this Chicken Francese.

    Spinach stuffed chicken breast in a pan with a spatula lifting up one of the breasts.

    Stuffed Chicken Breast with Spinach

    You guys! The flavor on this spinach stuffed chicken breast is off the charts! Maybe you don’t always think of flavor when you hear chicken breast, but this recipe is about to break the mold. It’s easy, low carb, and yet so flavorful and filling. Not to mention you are getting plenty of veggies in with fresh spinach. This is not my first stuffed chicken breast recipe (try this stuffed Tuscan garlic chicken), but it might just be the best!

    If you are new to the stuffed chicken scene, get ready for a real treat! It’s so much more fun to eat than a regular chicken breast. I feel like I’ve pretty much mastered moist chicken breast (just try this honey butter baked chicken recipe), but no matter how amazing the sauce is, nothing compares to cutting into a chicken breast that is FILLED with cream cheese. I mean, just total bliss! I absolutely love baked chicken, and this recipe is just to die for.

    Ingredients

    Here’s the good news, this spinach stuffed chicken breast recipe has really simple easy to come by ingredients. You can switch up the seasoning on this chicken however you like, I talk about other seasoning options down below in the tip box. You can find the measurements in the recipe box.

    • Chicken Breasts: You will need 4 chicken breasts for this recipe.
    • Olive Oil: I prefer the flavor of olive oil, but you can use whatever oil you prefer.
    • Shallots: They are sweet and have a subtle flavor that you’ll love! You could use an onion instead.
    • Garlic: Fresh garlic cloves bring out so much flavor in this chicken.
    • Spinach: You will cook fresh spinach until it’s perfectly soft, then add it to the cream cheese filling.
    • Salt and Pepper: To enhance all the flavors in the filling.
    • Oregano: I love the amazing smell and earthy flavor it adds.
    • Thyme: I think it pairs perfectly with chicken breast!
    • Red Pepper Flakes: This is optional, but I love the punch of flavor and heat that they add.
    • Cream Cheese: It’s the perfect option for the filling because it bakes really well and it’s tangy and sweet.
    • Parmesan Cheese: I love freshly grated Parmesan cheese in this recipe.
    Process photos showing how to prepare the ingredients for the oven.

    Spinach Stuffed Chicken Breasts

    It’s so easy to make! You are going to be able to whip up this spinach stuffed chicken breast and have it in the oven in about 20 minutes. Make sure you plan just over an hour for the total cook time and preparation. Let’s get making this delicious chicken!

    1. Prep: Preheat your oven to 375 degrees fahrenheit and prepare your chicken by drying each one off and cutting a pocket into each one. Set aside.
    2. Cook Spinach: In a medium skillet over medium high heat, heat 1 tablespoon of oil and saute your shallots for about 3 minutes. Add in your garlic and chopped spinach. Then cook until your spinach has wilted. Then remove from heat.
    3. Make Seasoning: In a small bowl, mix your salt, pepper, oregano, thyme, and red pepper flakes. Then divide this mixture in half.
    4. Make Filling: In a medium bowl add your softened cream cheese, parmesan cheese, cooked spinach and shallots and half of your spice mix. Mix well to combine.
    5. Season and Stuff Chicken: Rub the remaining 2 tablespoons of oil onto each chicken breast and then season each one with the remaining spice mix. Stuff each chicken evenly with the spinach and cream cheese mixture until it has all been used.
    6. Bake: Place the stuffed breasts onto a 9X13 inch baking dish. Bake uncovered for 30-45 minutes, or until the chicken is cooked through and there is a nice brown crust on the top of each one.
    7. Enjoy: Remove the chicken from the oven and serve fresh!
    An overhead view of the chicken breasts in a pan.

    Tips for Making Spinach Stuffed Chicken Breast

    The thing I love most about cooking chicken is you can really flavor it any way you like! Here are some ways that you can switch up this recipe to fit what you already have in your pantry, or just suit your tastebuds more.

    • Switch Up Seasonings: You can absolutely switch things up! Don’t stick to just oregano and thyme, you can go with garlic powder and paprika! You could also do your favorite chicken seasoning, or even switch things up with a seasoning blend like Italian seasoning or Cajun seasoning.
    • Customize Stuffing: You can switch up the cheeses to make things your own! Try feta cheese, mozzarella cheese or even cheddar instead! I really love swiss cheese with chicken. You could try gouda, havarti, or really anything you are in the mood for!
    • Covering Chicken While Baking: I mention that you will cook the chicken uncovered. If you do check the chicken and see any burning, you can cover the chicken with aluminum foil for the rest of the cook time. Make sure that your chicken is fully cooked by checking the internal temperature.

    Spinach stuffed chicken breast on a plate with broccoli.

    Storing Leftovers

    I love making spinach stuffed chicken breast as a meal prep dish because they make fantastic leftovers! Here is how to store them.

    • In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 5 days.

    More Chicken Recipes

    You can never have too many chicken recipes up your sleeve! It’s such an easy protein to prepare in so many different ways. Here are a few of my faves that you absolutely have to try!

    • Preheat your oven to 375 degrees fahrenheit and prepare your chicken by drying each one off and cutting a pocket into each one. Set aside.

    • In a medium skillet over medium high heat, heat 1 tablespoon of oil and saute your shallots for about 3 minutes. Add in your garlic and chopped spinach. Cook until your spinach has wilted. Remove from heat.

    • In a small bowl, mix your salt, pepper, oregano, thyme, and red pepper flakes. Divide this mixture in half.

    • In a medium bowl add your softened cream cheese, parmesan cheese, cooked spinach and shallots and half of your spice mix. Mix well to combine.

    • Rub the remaining 2 tablespoons of oil onto each chicken breast and season each one with the remaining spice mix. Stuff each chicken evenly with the spinach and cream cheese mixture until it has all been used.

    • Place the stuffed breasts onto a 9X13 inch baking dish. Bake uncovered for 30-45 minutes, or until the chicken is cooked through and there is a nice brown crust on the top of each one.

    • Remove the chicken from the oven and serve fresh!

    Serves: 4

    Calories434kcal (22%)Carbohydrates6g (2%)Protein35g (70%)Fat30g (46%)Saturated Fat12g (60%)Polyunsaturated Fat2gMonounsaturated Fat13gTrans Fat0.01gCholesterol118mg (39%)Sodium1209mg (50%)Potassium552mg (16%)Fiber1g (4%)Sugar2g (2%)Vitamin A790IU (16%)Vitamin C4mg (5%)Calcium351mg (35%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine American

    Keyword spinach stuffed chicken breast, stuffed chicken

  • Air Fryer Cheesecake

    Air Fryer Cheesecake

    Get ready to indulge in the tastiest and easiest cheesecake you’ll ever make! My air fryer never fails to impress- this amazing dessert is another great recipe to add to the list! When you’re craving something sweet, air fryer cheesecake requires minimal effort and time, and is a great way to impress your guests or treat yourself to something special.

    I love cheesecake in all its forms. A few fun varieties of this classic dessert to try are: mini cheesecakes, cheesecake cookies, and cheesecake dessert cups! Just like this air fryer cheesecake, these recipes are all easy to make and so indulgent. There’s no wrong time to make them! Give one (or all) of them a try and thank me later.

    Top-down view of a whole cheesecake topped with fruit.

    Cheesecake in the Air Fryer

    I’m sure you know by now that air fryers are heaven-sent. They can whip up a hearty dinner in minutes! Another area where they really shine, though, is with desserts! I know it seems unlikely, but air fryers make amazing chocolate chip cookies and hand pies. (You can even make things like fried Oreos!) Cheesecake is another great thing to make in your air fryer. You HAVE to try it out!

    I love making cheesecake in the air fryer because there’s no fuss. No water bath, nothing! Just perfect, creamy tangy goodness. It does take almost an hour to cook, but the end result is so worth it! Once you take a bite of it you’ll be wondering why you haven’t tried making cheesecake in the air fryer sooner. Let’s get started!

    Ingredients Needed

    The great thing about this recipe is it doesn’t use a ton of ingredients. Plus, I’m sure you already have most of them in your pantry! Here is everything you need to make the delicious crust and cheesecake filling. And as always, exact measurements are in the recipe card below!

    Crust

    • Graham Cracker Crumbs: The base of the crust. You can buy these pre-crushed or crush your own in a food processor or with a rolling pin.
    • Granulated Sugar: Makes the crust nice and sweet!
    • Melted Butter: Melted butter is used as a binder to hold the crust together. It also adds a rich, buttery flavor to the crust. Yum!
    • Salt: Just a pinch to keep your crust from tasting bland.

    Cheesecake Filling

    • Cream Cheese: Gives the cheesecake its signature smooth texture. Just make sure to let it soften at room temperature before using it so it mixes together smoothly with the other ingredients.
    • Sour Cream: Sour cream adds a little bit of tanginess to the cheesecake, and it also helps to make it extra creamy.
    • Granulated Sugar: An essential ingredient in any dessert recipe, sugar is used to sweeten up the cheesecake.
    • Large Eggs: Help to bind everything together and give the cheesecake its structure.
    • Lemon Zest: Lemon zest adds a bright, citrusy flavor to the air fryer cheesecake and helps to balance out the sweetness. Don’t skip it!
    • Vanilla Extract: Vanilla extract adds a delicious, warm, and comforting flavor to the cheesecake. It pairs perfectly with the tanginess of the cream cheese and sour cream. Use prepackaged pure vanilla extract or make your own blend at home!

    How to Make Cheesecake in an Air Fryer

    This air fryer cheesecake recipe is foolproof. Just grab a little springform pan and let your air fryer work its magic!

    Crust

    1. Prepare Pan: Grease a 6 or 7-inch springform pan with cooking spray. Then place a parchment round in the bottom.
    2. Add Crust to Pan: Combine the graham cracker crumbs with the melted butter and salt until it resembles wet sand. Press into the bottom of the pan, use your fingers or a flat-bottomed glass or measuring cup to press it in. If you’re using a 6-inch pan you may omit a tablespoon or two of the crust if desired.
    3. Air Fry: Place in air fryer basket and cook at 275 degrees Fahrenheit for 10 minutes. Then let cool completely.

    Cheesecake Filling

    1. Combine Cream Cheese and Sour Cream: Use a stand mixer or hand mixer to beat the softened cream cheese and sour cream until smooth. Add the sugar and beat again until combined, scraping down the sides and bottom of the bowl as needed.
    2. Add Eggs: Add the eggs one at a time, mixing each one just until incorporated. Add the lemon zest and vanilla and beat until combined and smooth.
    3. Add Cheesecake Batter to Crust, Air Fry: Pour the mixture over the cooled crust and then bake at 285 degrees Fahrenheit for 30 minutes. After 30 minutes, bake at 250 degrees Fahrenheit for 15-20 minutes more, until the cheesecake is set but still has a little wobble to it.
    4. Cool: Crack open the air fryer and leave the cheesecake inside for 30-60 minutes, until the air fryer has cooled.
    5. Refrigerate: Chill the cheesecake in the fridge for 4 hours or overnight before removing from the pan and serving.
    2-photo collage of crust and filling being prepared.

    Tips and Tricks

    It’s hard to mess up this air fryer cheesecake recipe, but here are a few extra tips to keep in mind so yours turns out perfectly.

    • Graham Cracker Crumbs: If you don’t have graham cracker crumbs, you can make some by either crushing 6-7 graham crackers in a ziplock bag with a rolling pin or blend them in a blender or food processor. 
    • Use Room Temperature Ingredients: Having all your filling ingredients at room temperature will help ensure that you don’t have any lumps in your batter. 
    • How Do I Know if My Cheesecake is Done? The cheesecake should have a slight wobble to it, but it should not appear liquid in the center. If it is liquid, it is underbaked. If it has no wobble or movement, it is overbaked. 
    • Cool in the Air Fryer: Leaving the cheesecake in the air fryer as it cools will help prevent cracks from forming as it cools down. It is more likely to crack if it changes temperature too quickly. 
    • For Uniform Slices: Run a large knife under very hot water, dry with a clean towel, and slice the cheesecake to get nice, clean slices. Run under water and dry between each cut made with the knife.
    • Toppings: Air fryer cheesecake is great on its own, but you can also add things like fresh berries, cherry pie filling, whipped cream, caramel sauce, chocolate sauce, white chocolate sauce, crushed Oreos, etc. The options are endless!

    A cooked cheesecake in the bottom of an air fryer basket.

    Storing Leftover Cheesecake

    I doubt you’ll have any leftovers to store, but just in case, here’s how to keep your air fryer cheesecake fresh and delicious!

    • In the Refrigerator: Refrigerate in an airtight container for 5-7 days. 
    • In the Freezer: After chilling, the cheesecake can be removed from the pan and placed uncovered in the freezer for 4-6 hours until completely frozen. Then it can be wrapped in 2-3 layers of plastic wrap and frozen for up the 3 months. Unwrap and place in the refrigerator to thaw.

    Serving a slice of air fryer cheesecake topped with cherry pie filling.

    Other Must-Make Cheesecake Recipes

    When you’re wanting a rich, indulgent dessert, cheesecake is always the way to go. From classic New York cheesecake to cheesecake brownies, here are a few more great recipes to add to your dessert lineup. Whether you’re making them for a special occasion, potluck, or just a cozy night in, they’re sure to please! For more dessert inspo, find my full list of cheesecake recipes here.

    Print

    Air Fryer Cheesecake

    Get ready to indulge in the tastiest and easiest cheesecake you'll ever make! My air fryer never fails to impress- this amazing dessert is another great recipe to add to the list! When you're craving something sweet, air fryer cheesecake requires minimal effort and time, and is a great way to impress your guests or treat yourself to something special.
    Course Dessert
    Cuisine American
    Keyword air fryer cheesecake, cheesecake in an air fryer, cheesecake in the air fryer
    Prep Time 25 minutes
    Cook Time 1 hour
    Chill Time 4 hours
    Total Time 5 hours 25 minutes
    Servings 6 People
    Calories 515kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • ¾ cup graham cracker crumbs
    • 2 tablespoons granulated sugar
    • 2 tablespoons butter melted
    • A dash of salt

    Cheesecake Filling

    • 16 ounces cream cheese softened
    • ½ cup sour cream
    • ¾ cup granulated sugar
    • 2 large eggs room temperature
    • 1 teaspoon lemon zest
    • 1 teaspoon vanilla extract

    Instructions

    Crust

    • Grease a 6-7 inch springform pan with cooking spray. Place a parchment round in the bottom.
    • Combine the graham cracker crumbs with the melted butter and salt until it resembles wet sand. Press into the bottom of the pan, use your fingers or a flat-bottomed glass or measuring cup to press it in. If you’re using a 6-inch pan you may omit a tablespoon or two of the crust if desired.
    • Bake in the airfryer at 275 degrees fahrenheit for 10 minutes. Let cool completely.

    Cheesecake Filling

    • Use a stand mixer or hand mixer to beat the softened cream cheese and sour cream until smooth. Add the sugar and beat again until combined, scraping down the sides and bottom of the bowl as needed.
    • Add the eggs one at a time, mixing each one just until incorporated. Add the lemon zest and vanilla and beat until combined and smooth.
    • Pour the batter over the cooled crust and bake at 285 degrees fahrenheit for 30 minutes. After 30 minutes, bake at 250 degrees fahrenheit for 15-20 minutes more, until the cheesecake is set but still has a little wobble to it.
    • Crack open the airfryer and leave the cheesecake inside for 30-60 minutes, until the airfryer has cooled.
    • Chill the cheesecake in the fridge for 4 hours or overnight before removing from the pan and serving.

    Nutrition

    Calories: 515kcal | Carbohydrates: 42g | Protein: 8g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 364mg | Potassium: 166mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 1331IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg
  • Liege Waffles

    Liege Waffles

    You’ve never had a waffle like a Liege Waffle! These waffles are similar to a Belgian waffle but made sweeter by pearl sugar. They are perfectly crispy on the outside and warm and soft on the inside. Topped with fresh berries and whipped cream, you won’t find a better brunch companion!

    It’s no secret I love breakfast. I think about every breakfast recipe I write, I have to remind you that it’s the best meal of the day (in my opinion!). I also can’t help but love a good brunch served with warm waffles or fluffy pancakes, a side of scrambled eggs, and a fun drink like an Orange Julius!

    Liege waffles stacked on top of each other, topped with berries, syrup being poured on top.

    Liege Waffle

    At this point, let’s be honest, we all want to know what a liege waffle is right?! How is it different, and why does it look so darn cute? Well, a liege waffle is a type of Belgian waffle that is a little sweeter because of the pearl sugar. The dough is much thicker than your usual waffle batter, and you actually form little dough balls to put into your waffle iron. They are crispy on the outside and warm and soft and dreamy on the inside. This liege waffle recipe is a copycat of the amazing waffles you can get at Bruges here in Salt Lake City, Utah!

    If you are a waffle lover, you need to drop everything and make this recipe right NOW! It’s that good. I think it’s safe to say that waffles are my favorite breakfast food and these are knock your socks off amazing. I like to dress them up on the super sweet side by adding raspberries and a powdered sugar glaze. Once at a fun friends brunch, I served them for dessert with a scoop of ice cream and some hot fudge on top. I’m drooling just thinking about it now! These waffles are the perfect brunch or special occasion breakfast that will go down in the history books (and hopefully your recipe book!).

    Ingredients

    The best part about these liege waffles is that they aren’t any harder than a homemade waffle. This is a yeasted waffle, so make sure to double-check your pantry for some instant yeast.The other special ingredient is Belgian pearl sugar. I just got some on Amazon, but you may be able to find some in stores too. You don’t need a special waffle iron for this recipe, I got away with using my usual one. Another ingredient I sometimes add is vanilla extract. You can find the measurements below in the recipe card.

    • Whole Milk: I really recommend using whole milk because it helps the batter get so thick and creamy.
    • All-Purpose Flour: This is the easiest to work with. I haven’t tried this recipe with gluten-free or other varieties of flour, so I’m not sure how they would work.
    • Instant Yeast: This is how you will get pillowy and fluffy waffles. You can use instant or active dry yeast.
    • Granulated Sugar: This is a sweet waffle, so a little sugar goes into the batter too. This helps the outside to get nice and golden brown. You could use brown sugar instead if you prefer.
    • Butter: I prefer to use unsalted so that I can control the amount of salt that ends up in the batter.
    • Eggs: Make sure to leave them out before you go to make this recipe, the batter will come together better if they are room temperature.
    • Salt: To balance out all the sweet flavors.
    • Sugar Pearls: This is what makes this waffle so unique and delicious! You’ve got to try them, you’re going to love it!
    Process photos showing how to prepare the dough and cook them in the iron.

    Liege Waffle Recipe

    The best part about liege waffles is you really don’t have to go out of your way to make them. They have one extra step, which is activating the yeast and letting the dough rest so it can rise. I make homemade bread all the time so this doesn’t even feel like an extra step to me, I know how delicious the results will be so it’s totally worth it!

    1. Warm Milk and Activate Yeast: Heat the milk for 15 seconds in the microwave, until lukewarm. Add the packet of yeast and mix. Let sit for 2-3 minutes until dissolved.
    2. Make Batter: In a large bowl, add the flour, sugar, butter, eggs, salt, and milk mixture. Mix until fully combined. Set aside and let rise until doubled, about 30 minutes.
    3. Heat Iron: When the dough has risen, grease and heat your waffle iron.
    4. Fold Sugar Pearls Into Dough: Fold in the sugar pearls to the dough. Portion out the dough and form into 4 ounce balls.
    5. Cook Dough: Flatten the balls slightly into patties and cook in the preheated waffle iron for 3-4 minutes, until deep golden brown.
    Liege waffles on a sheet pan lined with parchment.

    Tips for Making Liege Waffles

    These liege waffles are a total breeze, but I always appreciate tips when I go to make a recipe for the first time! Here are a few tips for cooking the best waffles you’ll ever have.

    • Adjusting Sweetness: The sugar pearls make these waffles quite sweet, so if you prefer a little less sugar feel free to reduce or omit the granulated sugar in the recipe. 
    • Cook Time: The cook time depends on your waffle maker. I found the best temperature for my waffle maker to be about medium and they cooked for just about 3 and a half minutes. 
    • Toppings: Serve with whatever toppings your heart desires! Syrup, jam, Nutella, chocolate, strawberries, bananas, the list goes on! These waffles are delicious even on their own. I mentioned earlier that I’ve even eaten them as a dessert waffle with ice cream and sundae toppings. However you eat them, you are going to fall in love!

    A liege waffle on a plate with a bite being scooped out with a fork.

    Storing Leftovers

    This yeast dough is really versatile, and I share my tips on storing dough below. Your liege waffles are going to make the best leftovers. I prefer to reheat them in the oven to keep the outside nice and crispy!

    • In the Refrigerator: Cooked waffles can be stored in an airtight container and refrigerated for 4-5 days.
    • Freezing Dough: The dough can be frozen at step 2. It can be pre-portioned into balls and frozen. Stored in a ziplock freezer bag for up to 3 months. Let it thaw overnight in the fridge before adding sugar pearls to individual balls (a tablespoon or so). Let rest for 5-10 minutes before cooking. 
    • Storing Dough: The dough can be prepped the night before, covered, and stored in the fridge overnight. Let come to room temperature before adding the sugar pearls and portioning. Cook as directed. 

    More Brunch Recipes

    Whether it’s Mother’s Day, a birthday, or just a Sunday tradition, brunch is always a good idea. I love the excuse to whip up something fun and delicious to eat with my family. Here are a few of my favorite brunch recipes you have to try!

    Print

    Liege Waffles

    You've never had a waffle like a Liege Waffle! These waffles are similar to a Belgian waffle but made sweeter by pearl sugar. They are perfectly crispy on the outside and warm and soft on the inside. Topped with fresh berries and whipped cream, you won't find a better brunch companion!
    Course Breakfast, brunch
    Cuisine European
    Keyword liege waffles
    Prep Time 10 minutes
    Cook Time 10 minutes
    Rising Time 30 minutes
    Total Time 50 minutes
    Servings 8 to 10 waffles
    Calories 671kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup whole milk
    • 3 ½ cups all-purpose flour
    • 1 packet of instant yeast
    • 3 tablespoons granulated sugar
    • 10 ounces unsalted butter melted
    • 2 large eggs room temperature
    • ¾ teaspoon salt
    • 1 ½ cups sugar pearls

    Instructions

    • Heat the milk for 15 seconds in the microwave, until lukewarm. Add the packet of yeast and mix. Let sit for 2-3 minutes until dissolved.
    • In a large bowl, add the flour, sugar, butter, eggs, salt, and milk mixture. Mix until fully combined. Set aside and let rise until doubled, about 30 minutes.
    • When the dough has risen, grease and heat your waffle iron.
    • Fold in the sugar pearls to the dough. Portion out the dough and form into 4 ounce balls.
    • Flatten the balls slightly into patties and cook in the preheated waffle iron for 3-4 minutes, until deep golden brown.

    Nutrition

    Calories: 671kcal | Carbohydrates: 92g | Protein: 8g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 250mg | Potassium: 129mg | Fiber: 2g | Sugar: 51g | Vitamin A: 994IU | Calcium: 61mg | Iron: 3mg
  • Chicken Tinga

    Chicken Tinga

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    If you’re a fan of Mexican cuisine, you have to try chicken tinga! This delicious dish is a classic from the Puebla region and is made with shredded chicken that’s been simmered in a flavorful tomato-based sauce with smoky chipotle peppers. The result is a savory, slightly spicy, and oh-so-tasty dish that’s perfect for tacos, tostadas, or just served over rice. Trust me, once you taste it, you’ll be hooked!

    Mexican food is just divine. The meats are always so tender and flavorful, thanks to all of the delicious spices and seasonings they’re slow-cooked in! After you try chicken tinga, you’ll have to make some shredded sweet pulled pork or chorizo for your next taco night!

    Top-down view of 4 chicken tacos on a green plate. They are topped with chopped onions, cheese crumbles, and cilantro.

    What is Chicken Tinga?

    Chicken tinga, also known as tinga de pollo, is a traditional Mexican dish that consists of shredded chicken that’s been slow-cooked in a tomato-based sauce. It’s made with a variety of smoky spices, such as chipotle peppers, cumin, and Mexican oregano. The end result is a dish that’s packed with flavor and just the right amount of heat. While you can certainly find pre-made chicken tinga at your local grocery store, making it from scratch is not only easy, but it allows you to customize the flavors to your liking!

    Chicken tinga can be served in a variety of ways! Enjoy it on a tostada, taco, or burrito, or serve it on a bed of Mexican rice for a filling and flavorful meal. The chicken itself is super flavorful, but you can always add toppings like onions, cilantro, avocados, or crumbled queso fresco to take your meal to the next level. I know you’re going to love this flavorful shredded chicken as much as I do! It’s the best way to switch up taco night in a new and delicious way.

    Ingredients Needed

    Time to show your spice rack some love! Chicken tinga uses super simple ingredients, most of which you probably already have on hand. Together, they make the most flavorful chicken ever! See the recipe card below for exact measurements needed.

    • Olive Oil: Used for sautéing the onions and garlic with.
    • White Onion: Adds a slightly sweet and savory taste to the dish.
    • Garlic: You can’t go wrong with garilc, especially when it comes to chicken tinga. It adds a ton of flavor and a subtle kick that’s sure to please.
    • Chicken Broth: Gives the chicken moisture and also adds a rich, savory flavor!
    • Chicken Breasts: Let’s face it, chicken breasts are the MVP of the poultry world. They’re lean, versatile, and perfect for shredding into tender, juicy pieces. You can also use boneless, skinless chicken thighs if you prefer.
    • Roma Tomatoes: These are the key to giving your sauce a bright, fresh flavor. Make sure to remove the seeds before blending them up with the other ingredients.
    • Salt, Black Pepper, Mexican Oregano, Ground Chipotle Pepper, and Cumin: These are all the spices and seasonings I used! Together, they give the chicken a flavor that is out of this world. Savory and rich with the perfect amount of heat!

    How to Make Chicken Tinga

    It’s so easy, you’re going to love this chicken tinga recipe! Most of the cooking time is hands-off while it simmers, so you can use that extra time to make a delicious side dish to go with your meal (like these refried beans!), or even just watch an episode of your favorite TV show!

    1. Saute Onions and Garlic: In a medium pot, heat your olive oil over medium high heat and sauté your onion until the onion is transparent, 3-4 minutes. Add in the garlic and saute just another minute.
    2. Cook Chicken: Add your chicken broth, chicken breasts, prepared tomatoes, salt and pepper to the pot. Bring everything to a boil then cover and reduce heat to low. Simmer until the chicken is cooked through, about 30-40 minutes.
    3. Shred: Once the chicken is cooked, remove it from the pot and shred it. Then set aside.
    4. Blend Sauce: Use a slotted spoon to remove all the tomatoes and onions from the pot and add them into a blender with ¾ cup of your boiling liquid. Blend until smooth. Discard the remaining liquid from the pot and then return the pot to medium heat.
    5. Combine: Add the chicken and blended mixture to the pot along with your oregano, chipotle pepper, and cumin. Cook the chicken in the sauce, stirring continuously for about 5 minutes. The chicken should be evenly coated and the sauce will reduce slightly. You can add additional salt and pepper to taste.
    6-photo collage of onion and garlic being sautéed, chicken being cooked, and sauce being prepared.

    Ways to Use Chicken Tinga

    If you’re looking for ways to use chicken tinga, here are some ideas! This versatile and flavorful chicken can be used in so many different dishes. Get creative and try it out in your favorite Mexican-inspired recipes!

    • Tacos: First up, chicken tinga tacos. Who doesn’t love a good taco? Chicken tinga is a classic taco filling that pairs perfectly with soft or crispy tortillas, shredded lettuce, diced tomatoes, guacamole, and sour cream. It’s a crowd-pleaser that’s easy to make and fun to eat.
    • Burritos/Quesadillas: If you’re looking for something a little heartier, try using chicken tinga as a filling for burritos. Wrap it up in a large tortilla with beans, rice, cheese, and any other toppings you like for a filling and satisfying meal.
    • Nachos: For a fun and shareable appetizer or snack, make chicken tinga nachos. Layer tortilla chips with chicken tinga, cotija cheese, salsa, jalapenos, and any other toppings you like. It’s the perfect dish for game days or a movie night.
    • Burrito Bowls: Serve chicken tinga over a bed of rice with black beans, pico de gallo, and sliced avocado for a filling and flavorful meal.

    Chicken tinga in a white and blue skillet.

    Storing Leftovers

    Chicken tinga makes great leftovers. You can also use it for meal prep! Once you have a pot of this flavorful chicken made, here’s how to store it:

    • In the Refrigerator: Transfer chicken tinga to an airtight container and refrigerate for up to 4 days.
    • In the Freezer: Store in a freezer bag for up to 2 months. Let it thaw overnight in the fridge before reheating.
    • Reheating: Reheat in the microwave or over the stove on medium heat until warmed through.

    Closeup of a taco being picked up.

    More Delicious Recipes to Try:

    If you loved chicken tinga, you’re in for a treat! These are a few more recipes to try out that are inspired by the bold, tasty flavors of Mexican cuisine. They’re super easy to whip up and will have everyone at the dinner table drooling. Use these recipes for tacos or just serve them on their own with a side of Mexican rice for a simple but delicious meal.

    • In a medium pot, heat your olive oil over medium high heat and saute your onion until the onion is transparent, 3-4 minutes. Add in the garlic and saute just another minute.

    • Add your chicken broth, chicken breasts, prepared tomatoes, salt and pepper to the pot. Bring everything to a boil then cover and reduce heat to low. Simmer until the chicken is cooked through, about 30-40 minutes.

    • Once the chicken is cooked, remove it from the pot and shred it. Set aside.

    • Use a slotted spoon to remove all the tomatoes and onions from the pot and add them into a blender with ¾ cup of your boiling liquid. Blend until smooth. Discard the remaining liquid from the pot and return the pot to medium heat.

    • Add the chicken and blended mixture to the pot along with your oregano, chipotle pepper, and cumin. Cook the chicken in the sauce, stirring continuously for about 5 minutes. The chicken should be evenly coated and the sauce will reduce slightly. You can add additional salt and pepper to taste.

    Serves: 6

    Calories133kcal (7%)Carbohydrates5g (2%)Protein13g (26%)Fat7g (11%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.01gCholesterol38mg (13%)Sodium754mg (31%)Potassium417mg (12%)Fiber1g (4%)Sugar3g (3%)Vitamin A643IU (13%)Vitamin C11mg (13%)Calcium27mg (3%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

    Cuisine Mexican

    Keyword chicken tinga, chicken tinga recipe, tinga de pollo

  • Homemade Butter

    Homemade Butter

    Storebought butter can be full of unnecessary and lower quality ingredients- make your own butter at home instead! You will be blown away by how flavorful and delicious this homemade butter is. Not to mention it’s a really fun activity for the whole family too!

    I think we have gotten to used to seeing things pre-made at the grocery store and sometimes we don’t even stop to think, “I could make this better”. Well, lately I’ve been experimenting with a lot of DIY inspired recipes. If you are in the mood for some more fun DIY’s, then you have got to try this Homemade Buttermilk, this easy Homemade Marshmallow Fluff, and this Vanilla Extract.

    Homemade butter on a cutting board with bread in the background.

    Homemade Butter Recipe

    Just look at the gorgeous color on this homemade butter! It’s so much richer and creamier too. You don’t have to live on a farm or milk your own cow to enjoy making butter at home. And there are so many good reasons to give it a try! First of all, it’s a total blast to make with kids. It seriously feels a little like magic to watch it turn from a liquid to clumpy, to a soft playdough-like texture. It tastes way better than storebought, and you can flavor it any way you like.

    Not to mention it makes your homemade bread taste WAY amazing. You can eat this butter as is, or you can add it to your favorite ingredients. I personally prefer smearing it on top of fluffy pancakes, or some homemade biscuits! It’s the perfect addition to just about any meal and you won’t regret the effort put into making it. It takes about 20 minutes and 2 cups of heavy cream to make 1 cup of butter. You can easily freeze your butter to keep it fresh too, so there is really no reason not to get to making some right now!

    Ingredients

    Homemade butter is just one ingredient, heavy cream! You can add salt if you want salted butter, but that’s totally optional. The better quality the heavy cream, the better your butter will taste. Make sure you have a stand mixer, food processor, or hand mixer on hand to help you whip this butter up. You can find more information below in the recipe card.

    • Heavy Cream: That’s it! All you need is heavy whipping cream, and whip it up.
    • Kosher Salt: If you are choosing to make salted butter, make sure to use a high quality salt.
    Process photos showing how to whip up the heavy cream and strain it.

    How To Make Homemade Butter

    Homemade butter is so easy to make with the help of your stand mixer or food processor! Back in the day they had to do it by hand and I’m sure it took a lot longer than 20 minutes. So we really have no excuse to make butter at home at least once! You could even use a hand mixer if that is easier for you. I have made butter in a mason jar by shaking it for what seemed like forever. So trust me, whatever you have will work great.

    1. Whip Cream: Add the cream to the bowl of your stand mixer. Use the whisk attachment to start whipping the cream.
    2. Continue Whipping: The cream will become whipped cream with stiff peaks. Continue beating on high until the cream separates. The butter will start to collect inside the whisk and separate from the buttermilk, about 10 minutes.
    3. Strain: Use a strainer to strain out the residual buttermilk into a bowl. This can be saved and used for any recipe calling for and will keep in the fridge for 2-3 weeks.
    4. Knead: Transfer the butter to a bowl and cover with ice cold water. Use your hands or a spatula to knead the butter and rinse out the excess buttermilk. Empty out the water and continue with fresh cold water until the water is clear as you knead the butter.
    5. Flavor: At this point you can add salt to the butter or leave it out for unsalted butter.
    6. Store: Wrap the butter in wax paper or parchment and store in an airtight container in the fridge.
    An overhead view of homemade butter and some spread on a piece of bread.

    Tips for Making Homemade Butter

    Making homemade butter is a whole experience. It’s so fun, and really easy so don’t worry too much about getting it right! You’ve totally got this, and here are some more tips to help you along the way.

    • It’s Just Cream: Yup, butter is just heavy whipping cream! But it’s whipped past the point of fluffy whipped cream until it becomes a solid and oh my goodness is it delicious. If you love whipped cream, then you are going to fall in love with the texture and flavor of this homemade butter.
    • Stand Mixer or Food Processor: There is way more than one way to make butter. In fact as a kid, I remember shaking whipped cream up in mason jars until it turned to butter. So worry less about the method! You can choose whatever method is easiest for you.
    • Cheesecloth or Strainer: You can use a fine mesh sieve, or more traditionally, cheesecloth to strain out the excess liquid. Again, just use whatever you have on hand and is easiest for you!
    • Add Flavor: You can flavor your butter to take it to the next level. At the point of adding the salt, you could add things like citrus zest, fresh herbs, honey, or cinnamon. Whether you go sweet or savory, you are going to love the result!

    A hand spreading butter onto a piece of bread with a butter knife.

    Storing Leftovers

    Once you remove all possible buttermilk, the shelf life of your homemade butter is pretty impressive! You can store it on the counter, in the fridge, or in the freezer. Here are my tips.

    • On the Counter: You can leave your butter on the counter to remain soft, but I recommend storing it in the refrigerator. You can leave your homemade butter on the counter for up to 3 days.
    • In the Refrigerator: Store leftovers in parchment in the refrigerator for up to 2 weeks.
    • In the Freezer: You can freeze leftovers in parchment for up to 3 months.

    More DIY Pantry Staples

    There is a lot to be said about making your pantry staples at home. They taste better, and have exactly the ingredients you want. Here are a few staples that I always make at home!

    Print

    Homemade Butter

    Storebought butter can be full of unnecessary and lower quality ingredients- make your own butter at home instead! You will be blown away by how flavorful and delicious this homemade butter is. Not to mention it's a really fun activity for the whole family too!
    Course Butter
    Cuisine American
    Keyword homemade butter
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 1 Cup
    Calories 1618kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups heavy cream
    • ½ teaspoon kosher salt

    Instructions

    • Add the cream to the bowl of a mixer. Use the whisk attachment to start whipping the cream.
    • The cream will become whipped cream with stiff peaks. Continue beating on high until the cream separates. The butter will start to collect inside the whisk and separate from the buttermilk, about 10 minutes.
    • Use a strainer to strain out the buttermilk into a bowl. This can be saved and used for any recipe calling for and will keep in the fridge for 2-3 weeks.
    • Transfer the butter to a bowl and cover with cold water. Use your hands or a spatula to knead the butter and rinse out the excess buttermilk. Empty out the water and continue with fresh cold water until the water is clear as you knead the butter.
    • At this point you can add salt to the butter or leave it out for unsalted butter.
    • Wrap the butter in wax paper or parchment and store in an airtight container in the fridge.

    Nutrition

    Calories: 1618kcal | Carbohydrates: 14g | Protein: 14g | Fat: 172g | Saturated Fat: 109g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 43g | Cholesterol: 538mg | Sodium: 1291mg | Potassium: 452mg | Sugar: 14g | Vitamin A: 6997IU | Vitamin C: 3mg | Calcium: 315mg | Iron: 0.5mg