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  • Pumpernickel Bread

    Pumpernickel Bread

    This pumpernickel bread is full of rich and hearty flavor. With three types of flour and brown sugar and molasses, you won’t believe how much you can enjoy this nutrient-rich bread! To top it all off, it has cocoa powder to take things to a whole other level.

    This bread will fill your house with the most amazing smells! It’s rich with hearty flours and a hint of cocoa flavor. The color is so inviting and it’s actually a really tender and moist bread. It is a yeasted bread, so if you aren’t quite ready to jump into breadmaking, you can start with this easy Award Winning Banana Bread, this simple Glazed Lemon Bread, or this delicious Cinnamon Bread.

    An overhead look at the loaf of pumpernickel bread with a few slices cut off on top of a wire rack.

    What is Pumpernickel Bread?

    Pumpernickel bread is a rich and flavorful combination of molasses, whole wheat, and rye flour. My version is a little more light and fluffy than the traditional sourdough starter more dense bread. This bread is made light and quick with instant yeast and bread flour. It’s sweetened and flavored with brown sugar and molasses, and cocoa powder! I absolutely love the combination of the rich grains and the sweet and bitter cocoa powder. You are going to love it too!

    Pumpernickel is similar to rye bread, but it has cocoa powder in it, and I’m told traditional rye bread uses a different type of rye flour. I like to keep my bread recipes as simple as possible so even a beginner can try it out and be successful. This recipe makes a delicious sandwich bread that is ready for toasting and snacking. Pumpernickel French toast? Why not give it a whirl! I’m all about testing new foods to their limits.

    Ingredients

    Like most bread recipes, if you try to switch up to many ingredients in this pumpernickel bread, then you will get a very different result. I talk a little about flour substitutes here and in the tip box below. If you are new to baking homemade bread, I would stick to these ingredients for the best results! You can find the measurements below in the recipe card.

    • Milk: Warm, this helps activate the yeast.
    • Brown Sugar: Deepens the flavor and adds sweetness.
    • Active Dry Yeast: The leavening agent.
    • Molasses: Additional molasses is traditional in pumpernickel bread.
    • Butter: The fat in the butter will help to keep this loaf moist and soft.
    • Bread Flour: Bread flour has a higher protein content than all purpose flour. You may be able to substitute this for all purpose flour in this recipe because of the rye and wheat flour. I haven’t tried it myself, but let me know in the comments how it turns out if you do!
    • Dark Rye Flour: Grinding your own rye berries at home will yield a different type of flour than store bought rye flour. The kind you get from the store was not ground from the whole berry, it has parts removed before grinding. I would stick with storebought, unless you are experienced with baking with your own home ground flours!
    • Whole Wheat Flour: Full of great nutrients and benefits, and makes a hearty flavorful bread.
    • Cocoa Powder: This gives the bread extra depth of flavor and a hint of sweetness.
    • Salt: To balance out and bring out all the flavors.
    Process photos showing how to activate the yeast, mix ingredients together, and mix the dough.

    Pumpernickel Bread Recipe

    As far as bread recipes go, this pumpernickel bread is super straightforward! If you are generally comfortable with baking yeast breads, then you are going to love taking your skills a step further with this unique bread. It’s going to take around 3 hours from start to finish, and once you get it down you’ll have it ready in 2 1/2.

    Make Dough

    1. Activate Yeast: To the bowl of your stand mixer, add the warm milk, brown sugar, and yeast. Stir to combine and allow the yeast to become frothy. About 5 minutes.
    2. Mix Dough: Once the yeast is ready, add the molasses, butter, 2 cups of bread flour, rye flour, wheat flour, cocoa powder, and salt. Using your dough hook attachment, on low speed, mix the dough until it comes together, about 4 minutes.
    3. Knead Dough and Rest: Increase the speed to medium and mix for an additional 3-4 minutes to help develop the gluten. Remove the dough from the bowl and place it in an oiled bowl. Then cover and let the dough rest for an hour. The dough should double in size. Prepare a loaf pan by spraying it with cooking spray.

    Shape and Bake

    1. Shape: Once the dough has doubled in size, dump it out of the bowl onto a lightly floured surface and pound the air out of it and form it into a batard (a football shape) by folding the top into a point and rolling that point down and into the loaf, roll until you have reached the end of the dough and then pinch the seams together.
    2. Put in Pan and Rest: Place the loaf seam side down in the prepared loaf pan and then preheat your oven to 375 degrees Fahrenheit. Cover your loaf and then let it rise until it comes about an inch above the edges of the pan, and fills the pan in completely.
    3. Bake: Bake the loaf for 30-40 minutes, the internal temperature should reach 190 degrees Fahrenheit. Once the loaf has finished baking, then remove it from the pan to let it cool to room temperature.
    A side view of the loaf of pumpernickel bread on a wire rack.

    Tips for Making Pumpernickel Bread

    With any bread recipe, including this pumpernickel bread, once you change something there will be a different reaction. Every bread is a science and you never know if you have the perfect environment for your changes. I can suggest some changes here, but I haven’t had a chance to test all of the variations. If you do experiment you have to let me know how it goes in the comments!

    • Molasses or Treacle: Molasses and Treacle are similar enough that they make great substitutions. If you have one or the other in your pantry, it will work perfectly!
    • Rye Flour Substitute: If you don’t have rye flour, you can use the same amount of wheat flour in place of rye. It’s a great 1:1 substitute in this recipe.
    • Dry Bread: Wheat bread has a reputation of being dry. The whole grain soaks up more moisture than all purpose flour, which can leave your loaf dry and crumbly when not handled correctly. This recipe gives an hour of resting time for the bread to proof so that the grains have time to soften and soak up the moisture. This bread also calls for milk and butter and molasses which aid in softening up the loaf. You should NOT have a dry loaf!

    A hand picking up a slice of pumpernickel bread.

    Storing Leftovers

    Homemade pumpernickel bread has no preservatives, so it’s important to store it correctly to stay fresh. Here is how to store your bread.

    • On the Counter: Make sure your bread has completely cooled. Store bread in an airtight plastic bag or airtight container on the counter for up to a week.
    • In the Refrigerator: Store your bread in a plastic bag in the refrigerator for up to two weeks.

    More Bread Recipes

    The world of breadmaking is a satisfying and sometimes daunting one. And yes, I’m talking about actual bread! I think that every home chef should have a great bread recipe up their sleeve, so I’m sharing a few of my favorites that I think you’ll absolutely love.

    Print

    Pumpernickel Bread

    This pumpernickel bread is full of rich and hearty flavor. With three types of flour and brown sugar and molasses, you won't believe how much you can enjoy this nutrient-rich bread! To top it all off, it has cocoa powder to take things to a whole other level.
    Course Bread
    Cuisine American
    Keyword Pumpernickel Bread
    Prep Time 20 minutes
    Cook Time 40 minutes
    Proofing Time 1 hour 30 minutes
    Total Time 2 hours 30 minutes
    Servings 1 loaf
    Calories 2056kcal
    Author Alyssa Rivers

    Ingredients

    • 3/4 cup milk, warm
    • 2 tablespoons brown sugar
    • 1 package active dry yeast, or 2 ¼ teaspoons
    • ¼ cup molasses
    • ¼ cup butter, softened
    • 1 ½ cup bread flour
    • 1 cup dark rye flour
    • 1/4 cup whole wheat flour
    • ⅓ cup unsweetened cocoa powder
    • 1 tablespoon salt

    Instructions

    • To the bowl of your stand mixer, add the warm milk, brown sugar, and yeast. Stir to combine and allow the yeast to become frothy. About 5 minutes.
    • Once the yeast is ready, add the molasses, butter, 2 cups of bread flour, rye flour, wheat flour, cocoa powder, and salt. Using your dough hook attachment, on low speed, mix the dough until it comes together, about 4 minutes.
    • Increase the speed to medium and mix for an additional 3-4 minutes to help develop the gluten. Remove the dough from the bowl and place it in an oiled bowl. Cover and let the dough rest for an hour. The dough should double in size. Prepare a loaf pan by spraying it with cooking spray.
    • Once the dough has doubled in size, dump it out of the bowl onto a lightly floured surface and pound the air out of it and form it into a batard (a football shape) by folding the top into a point and rolling that point down and into the loaf, roll until you have reached the end of the dough and pinch the seams together.
    • Place the loaf, seam side down in the prepared loaf pan and preheat your oven to 375 degrees fahrenheit. Cover your loaf and let it rise until it comes about an inch above the edges of the pan, and fills the pan in completely.
    • Bake the loaf for 30-40 minutes, the internal temperature should reach 190 degrees fahrenheit. Once the loaf has finished baking, remove it from the pan to let it cool to room temperature.

    Nutrition

    Calories: 2056kcal | Carbohydrates: 347g | Protein: 50g | Fat: 61g | Saturated Fat: 36g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 144mg | Sodium: 7462mg | Potassium: 2675mg | Fiber: 31g | Sugar: 97g | Vitamin A: 1721IU | Calcium: 535mg | Iron: 14mg
  • Million Dollar Spaghetti

    Million Dollar Spaghetti

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    This Million Dollar Spaghetti casserole has the perfect name- it really tastes like a million bucks! It’s the perfect combination of lasagna and spaghetti, how can it get better than that?

    I am always up for a great pasta dish! They are economical and super tasty, I mean, who is disappointed with pasta for dinner right? If you are in the market for some more delicious pasta recipes, you’ve got to try this Pasta Primavera, this yummy Creamy Tuscan Sausage Pasta, and this Spinach Artichoke Pasta.

    Million dollar spaghetti slice being lifted out of the casserole dish.

    Million Dollar Spaghetti Casserole

    This million dollar spaghetti is like the perfect mash up of spaghetti and lasagna. It’s layers of spaghetti noodles, yummy marinara sauce, a cheese blend (that of course includes cream cheese!) and, oh yeah, more cheese! I really can’t even express in words how dreamy this dish is! Just think of your favorite pasta dish (mine is Bacon Carbonara), and times that by 10. Ok maybe that’s a little overkill, but seriously, this casserole is a must try.

    This recipe takes about as long as a lasagna recipe, so make sure you plan ahead. The hardest part is smelling it and knowing that it needs a while to cool off before you can cut into it. But while this delicious dish is in the oven, you can be making your wedge salad to go along with it! Let’s get on to the good stuff and make this yummy recipe.

    Ingredients in Million Dollar Spaghetti

    Don’t be intimidated by this list of ingredients. Million dollar spaghetti is actually really simple to put together and doesn’t require any more ingredients than lasagna! I prefer to use a variety of cheeses to really put this dish over the top, but I talk more about cheese substitutes below in the tip box. You can find the measurements below in the recipe card.

    Spaghetti Layer

    • Spaghetti: Spaghetti noodles cooked according to the package.
    • Marinara Sauce: I like to make my own at home when I have time! If you don’t just grab your favorite brand from the store.
    • Butter: I prefer unsalted so this dish doesn’t end up too salty.

    Meat Layer

    • Olive Oil: The perfect flavor with pasta noodles.
    • Ground Beef: This recipe calls for both meats, but you could just use one or the other if you prefer!
    • Ground Sausage: I like Italian sausage because it already has great seasonings in it.
    • Onion: Chopped onion gives texture and savory flavors.
    • Garlic: A must when it comes to Italian inspired dishes.
    • Marinara Sauce: Same sauce as mentioned above!
    • Dried Italian Seasoning: I like to make my own blend because it tastes way better homemade! You can also use your favorite store-bought brand.
    • Salt and Pepper: For extra flavor.
    • Mozzarella Cheese: It’s a must!

    Creamy Cheese Layer

    • Cream Cheese: Tangy and creamy, you’re going to love it!
    • Sour Cream: I like to add sour cream because it brings out all of the flavors in the meat in my opinion.
    • Ricotta Cheese: You could use cottage cheese instead.
    • Mozzarella Cheese: Shredded, or you can slice it from a log. If you choose the log just layer it on top of the cheese mixture instead of mixing it in a bowl together.
    • Parmesan Cheese: Fresh is best!
    Process photos displaying how to prepare the noodles, meat sauce, cheese layer, and put it all together.

    Million Dollar Spaghetti Recipe

    This million dollar spaghetti is way easy to assemble! You really just need one large pot for cooking the pasta. While the pasta is cooking, you can also be browning your meat in a large skillet. Make sure you don’t cook your noodles all the way or they will turn mushy in the oven. This dish spends a total of 40 minutes in the oven and needs time to cool before it is ready to serve, so make sure you give yourself plenty of time!

    Spaghetti Layer

    1. Cook Spaghetti: Cook the spaghetti noodles in boiling water according to the package directions. Cook them a few minutes less than the instructions because they will also cook and soften in the oven. Then drain the noodles.
    2. Toss in Sauce: Once drained, then toss in 1 cup of marinara sauce to coat the noodles.

    Meat Layer

    1. Cook Meat: Add the olive oil to a large skillet over medium-high heat. Then dd the ground beef and ground sausage and cook until the meat is no longer pink. Drain any excess oil.
    2. Add Seasonings: Add the onion and garlic and then cook for 3 minutes or until the onion is softened. Stir in Italian seasoning, salt, and pepper.
    3. Stir in Sauce: Turn off the heat and stir in 4 cups of marinara sauce.

    Creamy Cheese Layer

    1. Mix Cheeses: In a large mixing bowl, add the cream cheese, sour cream, and ricotta cheese. Mix to combine.
    2. Add Parmesan and Mozzarella: Stir in the parmesan cheese and 1 cup of mozzarella cheese. Now it’s time to assemble our million dollar spaghetti.

    Assemble Million Dollar Spaghetti

    1. Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with non-stick cooking spray.
    2. Add Pasta: Add the pasta mixture to the bottom of the prepared pan.
    3. Add Butter: Evenly distribute the pads of butter on top of the pasta.
    4. Layer Cheese Mixture: Spread the cream cheese mixture and top of the pasta mixture.
    5. Add Meat: Add the meat mixture on top of the cheese mixture.
    6. Add Mozzarella: Sprinkle evenly with 1 ½ cups of shredded mozzarella cheese.
    7. Cover and Bake: Cover with foil and then bake million dollar spaghetti for 30 minutes.
    8. Bake: Uncover and bake for an additional 10 minutes until the cheese is melted and bubbly!
    An overhead view of a piece of million dollar spaghetti.

    Tips for Making Million Dollar Spaghetti

    This million dollar spaghetti is really straightforward once you read through the recipe. You are going to love how simple it is to put together. It’s definitely not one of my quickest recipes, but it’s worth every second. Here are some tips for making this recipe.

    • Try A Different Meat: You don’t have to stick with the mixture I make. You can do all beef, or all sausage. You could also do other meats like ground chicken or ground pork. I tried this recipe with ground turkey and it was fantastic! Play around with the ingredients until this dish is perfect for you.
    • Cheese Substitutes: I like to use a few different cheeses in this recipe! If you don’t have everything on hand, or are wondering if you can use different cheese, here is what I suggest. You can substitute the ricotta cheese for cottage cheese. It really doesn’t taste the same without sour cream, but I suppose you could get away with leaving it out if need be. I think cheddar cheese would be an ok substitute for the mozzarella and parmesan, or either one. As long as you have some kind of cheese on there it’s going to be great!

    A piece of million dollar spaghetti on a plate.

    Storing Leftovers

    This million dollar spaghetti recipe makes enough for 12 servings. If you do have leftovers, here is how to store them!

    • In the Refrigerator: Store leftovers in an airtight container or cover the dish you baked it in with plastic wrap for up to 5 days.

    More Spaghetti Recipes

    I grew up eating the classic spaghetti noodles with marinara and meat sauce. And you know what, I loved it! Now that I’m a mom, I’ve explored a lot of different ways to make spaghetti, and here are some of my favorites!

    Spaghetti Layer

    Meat Layer

    Creamy Cheese Layer

    Spaghetti Layer

    • Cook the spaghetti noodles in boiling water according to the package directions. Cook them a few minutes less than the instructions because they will also cook and soften in the oven. Drain the noodles.

    • Once drained, toss in 1 cup of marinara sauce to coat the noodles.

    Meat Layer

    • Add the olive oil to a large skillet over medium-high heat. Add the ground beef and ground sausage and cook until the meat is no longer pink. Drain any excess oil.

    • Add the onion and garlic and cook for 3 minutes or until the onion is softened. Stir in Italian seasoning, salt, and pepper.

    • Turn off the heat and stir in 4 cups of marinara sauce.

    Creamy Cheese Layer

    • In a large mixing bowl, add the cream cheese, sour cream, and ricotta cheese. Mix to combine.

    • Stir in the parmesan cheese and 1 cup of mozzarella cheese.

    To Assemble

    • Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with non-stick cooking spray.

    • Add the pasta mixture to the bottom of the prepared pan.

    • Evenly distribute the pads of butter on top of the pasta.

    • Spread the cream cheese mixture and top of the pasta mixture.

    • Add the meat mixture on top of the cheese mixture.

    • Sprinkle evenly with 1 ½ cups of shredded mozzarella cheese.

    • Cover with foil and bake for 30 minutes.

    • Uncover and bake for an additional 10 minutes until the cheese is melted and bubbly!

    Serves: 12

    Serving1cupCalories493kcal (25%)Carbohydrates31g (10%)Protein26g (52%)Fat29g (45%)Saturated Fat15g (75%)Polyunsaturated Fat2gMonounsaturated Fat10gTrans Fat0.3gCholesterol102mg (34%)Sodium955mg (40%)Potassium647mg (18%)Fiber3g (12%)Sugar6g (7%)Vitamin A1152IU (23%)Vitamin C8mg (10%)Calcium273mg (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

    Cuisine American

    Keyword baked spaghetti, million dollar spaghetti, spaghetti casserole

  • Banana Beer Bread

    Banana Beer Bread

    Have you ever tried adding some bubbly goodness to your favorite fruit bread? Well, if you haven’t, you’re missing out on an amazing treat! This banana beer bread is moist, slightly sweet, with a subtle beer taste that adds a fun twist to the classic banana bread recipe, and the best part? It’s super easy to make!

    Fruit breads are the best because they combine the deliciousness of bread with the sweetness of fruit. They’re the perfect breakfast, snack, or dessert! If you’re looking for more delicious recipes to try, here are a few more that I absolutely love: cranberry orange bread, blueberry banana bread, and sweet apple bread!

    Top-down view of 2 slices of bread on a wire cooling rack.

    Banana Beer Bread Recipe

    Banana beer bread is the ultimate game-changer when it comes to banana bread. Not only does it have the rich banana flavor that we all know and love, but it also has a unique texture that sets it apart from your traditional banana bread! The addition of beer in the recipe gives the bread a slightly crumbly texture that is just perfect for eating slice after slice.

    What’s even better is that banana beer bread is incredibly easy to make, making it a great option for anyone looking to whip up a delicious baked treat in no time. All you need are some overripe bananas, your favorite beer, flour, sugar, a few other pantry staples, and you’re good to go! The end result is moist, slightly sweet, and has a rich banana flavor that is perfectly complemented by the subtle bitterness of the beer. You will absolutely love it!

    Ingredients Needed

    Who knew that something as simple as overripe bananas and beer could make such a delicious treat? It’s like magic in a bread pan! When you have those bananas sitting on your counter that are just begging to be used up, why not give banana beer bread a try? Plus, the other ingredients are all pantry staples that you probably already have on hand. Flour, sugar, baking powder, and a pinch of salt – it’s made for those days when you don’t feel like making a trip to the grocery store. Check out the recipe card below for measurements!

    • Bananas: Overripe bananas are mashed and mixed with the other ingredients to create a moist and flavorful bread. The riper the bananas, the sweeter and more flavorful the bread will be.
    • Brown Sugar: Adds a deep, rich flavor to the banana beer bread and helps to keep it moist.
    • Large Egg: Used to bind the ingredients together and help the bread rise. It also adds richness and flavor to the bread.
    • Vanilla Extract: Enhances the sweetness of the bananas and gives the bread a warm and comforting flavor.
    • Beer: I know beer is an unexpected ingredient in banana bread, but it gives it an amazing depth of flavor. It also helps to create a slightly crumbly texture. Use your
      • favorite kind here! It’s so fun to experiment with different flavors.
    • All-Purpose Flour: Gives the bread structure and stability.
    • Baking Soda: Helps the bread rise and become light and fluffy!
    • Salt: Just a pinch to keep your bread from tasting bland.
    • Cinnamon, Cardamom, and Allspice: These spices add warmth and depth of flavor to the bread. They also complement the sweetness of the bananas and brown sugar, giving the bread a complex but tasty flavor!

    How to Make Banana Beer Bread

    Beer banana bread only takes 15 minutes to prepare, and then it’s off to the oven! The hardest part is waiting for it to bake because it fills your kitchen with the most incredible smell! You’ve got to treat yourself and enjoy a slice when it’s fresh and warm out of the oven.

    1. Preheat Oven, Prep Pan: Preheat your oven to 350 degrees Fahrenheit and prepare a loaf pan by spraying it with nonstick spray.
    2. Mash Bananas, Combine With Wet Ingredients: Peel your bananas and in a large bowl, mash them with a fork. Add in your brown sugar and whisk, using a hand mixer, until it is well combined. Add in your egg, vanilla, and beer, whisk until well combined.
    3. Flour Mixture: In a separate bowl, sift together your flour, baking soda, salt, cinnamon, cardamom and allspice.
    4. Combine: Mix the dry ingredients into the wet ingredients, ½ cup at a time until it is all added in and just come together. At this point you will add in your walnuts and chocolate chips if you are including them in your bread.
    5. Bake: Pour your batter into your prepared loaf pan and bake for 55-65 minutes. A toothpick inserted into the center should come out clean.
    6. Cool and Serve: Remove the loaf from the pan and allow it to cool on a cooling rack for at least 20 minutes before cutting into it.
    Collage of the batter being mixed together and added to a loaf pan.

    Tips and Tricks

    Who says you have to stick to the basics when it comes to banana beer bread? It’s time to get creative and make it your own! Here are a few ideas to take your banana beer bread to the next level:

    • Add a Sugar Crust: When preparing your loaf pan, after spraying it with nonstick cooking spray, you can pour ⅓ cup of white sugar into it and shake it around to coat the pan with sugar, dumping out any excess. When you bake your bread you will get a nice crispy sugar crust.
    • Add Some Nuts: Walnuts, pecans, or even almonds add a satisfying crunch and nutty flavor to the bread. You could also try toasting them beforehand for an extra layer of flavor.
    • Switch Up the Beer: The type of beer you use can make a big difference in the flavor of the bread. Try experimenting with different types of beer to find your perfect match! A stout, porter, or black beer would add a rich, chocolaty flavor, while a fruity IPA would give a bright, hoppy kick.
    • Add Some Chocolate: Everything is better with chocolate, right? You could mix in some chocolate chips or chunks to create a decadent treat that doubles as dessert.
    • Use Different Spices: While cinnamon, cardamom, and allspice are classic spices to use in banana bread, there’s no reason you can’t mix it up! Try using ginger, nutmeg, or even a pinch of cayenne pepper for a spicy kick.

    Banana beer bread cut into 3 slices.

    Storing Leftovers

    So, you’ve made a delicious loaf of banana beer bread, and now you’re wondering how to store the leftovers. Whether you’re keeping them for yourself or using them as a gift for neighbors, here are a few tips to keep your homemade bread fresh and tasty:

    • At Room Temperature: Banana beer bread can be stored at room temperature for up to 5 days, either in an airtight container or wrapped in plastic wrap. Just make sure to keep it away from direct sunlight or heat sources that could cause it to spoil.
    • In the Refrigerator: To keep your bread fresher longer, store wrapped in plastic wrap in the fridge for up to 2 weeks.
    • In the Freezer: If you’re not planning on eating all of your bread within a few days, you can freeze it for later. Wrap it tightly in plastic wrap and then in foil or a freezer bag before placing it in the freezer. It should stay good for a month or two. When you’re ready to eat it, simply thaw it out at room temperature or overnight in the fridge.

    3 slices stacked on top of each other.

    More Sweet Bread Recipes to Try:

    I love that it’s so easy and uncomplicated to make a lot of homemade sweet breads. If you love homemade bread as much as I do, these are a few more must-try recipes to add to the dessert lineup. They’re so easy to mix up and then all you have to do is throw them in the oven! Everyone will want a slice!

    Print

    Banana Beer Bread

    Have you ever tried adding some bubbly goodness to your favorite fruit bread? Well, if you haven't, you're missing out on an amazing treat! This banana beer bread is moist, slightly sweet, with a subtle beer taste that adds a fun twist to the classic banana bread recipe, and the best part? It's super easy to make!
    Course Bread, Breakfast, Dessert
    Cuisine American
    Keyword banana beer bread, banana beer bread recipe
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 1 loaf
    Calories 359kcal
    Author Alyssa Rivers

    Ingredients

    • 3 bananas well ripened
    • ¾ cup brown sugar packed
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup beer
    • 2 ¼ cups all purpose flour
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • 1 teaspoon cinnamon
    • 1 teaspoon cardamom
    • ½ teaspoon allspice

    Instructions

    • Preheat your oven to 350 degrees fahrenheit and prepare a loaf pan by spraying it with nonstick spray.
    • Peel your bananas and in a large bowl, mash them with a fork. Add in your brown sugar and whisk, using a hand mixer, until it is well combined. Add in your egg, vanilla, and beer, whisk until well combined.
    • In a separate bowl, sift together your flour, baking soda, salt, cinnamon, cardamom and allspice.
    • Mix the dry ingredients into the wet ingredients, ½ cup at a time until it is all added in and just come together. At this point you will add in your walnuts and chocolate chips if you are including them in your bread.
    • Pour your batter into your prepared loaf pan and bake for 55-65 minutes. A toothpick inserted into the center will come out clean.
    • Remove the loaf from the pan and allow it to cool on a cooling rack for at least 20 minutes before cutting into it.

    Nutrition

    Calories: 359kcal | Carbohydrates: 78g | Protein: 7g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 580mg | Potassium: 327mg | Fiber: 3g | Sugar: 34g | Vitamin A: 79IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 3mg
  • Orzo Pasta Salad

    Orzo Pasta Salad

    This Orzo Pasta Salad is filled with fresh veggies and zesty lemon flavor that will excite your tastebuds. It’s perfect for your next potluck, party, or a refreshing and unique meal this summer. You’re going to want to save this recipe for later!

    If you are new to the world of orzo pasta, I’ve got you covered! If you are a seasoned pro, I’ve got recipes for you too! You’ve got to try this Italian Orzo and Sausage Skillet, this yummy and refreshing Lemon Parmesan Garlic Orzo with Asparagus, and this Southwest Orzo Salad with Cilantro Lime Ranch Dressing.

    Orzo pasta salad in a bowl with a wooden spoon.

    Greek Orzo Pasta Salad

    This orzo pasta salad is made with NO MAYO! Don’t get me wrong, I love pasta salads with a rich mayo dressing, but sometimes they aren’t the best if you have to transport them or have them outside during a hot day. This pasta salad is perfect for hot summer days because it won’t go bad if it sits out for a little. It is best chilled, but it won’t get bad quickly either! It is a win-win for everyone at your next get-together. I will warn you though, this orzo pasta salad will not last long and everyone will be asking you for the recipe.

    This salad makes a great side dish for just about any protein! It’s amazing served next to some grilled honey balsamic chicken or along with a juicy grilled burger. It gets those veggies in (that everyone will gobble up) and it’s full of fresh flavor to break up your meal. It really is my favorite salad right now (sorry cucumber tomato salad, you’re still my close second!). You’ve got to try it, you’ll be hooked too!

    Ingredients

    This orzo pasta salad is packed with veggies and has a hint of lemon to break things up. The best thing about this salad is that you can really switch up the veggies however you like! Pretty much anything goes in this one. Other veggie ideas include red onion, cherry tomatoes, kalamata olives and cucumber. You can find the measurements below in the recipe card.

    • Orzo: Make this according to the package directions.
    • Lemon Zest: Adds an intense amount of flavor with no bitterness.
    • Lemon Juice: the citric acid adds a fresh zing.
    • Olive Oil: Best for harmonizing, enhancing, and building the flavors together, plus it adds to the body and depth.
    • Salt: A dash of extra flavor.
    • Garlic: Mince garlic is best for that intense flavor compared to garlic powder.
    • Honey: This will be an added sweetener with layers of flavor.
    • Corn: Fresh or frozen will work for this pasta salad.
    • Red Bell Pepper: Chopped bell pepper adds a sweet and crunchy flavor.
    • Zucchini: Subtle and not overpowering that adds just the right amount of taste.
    • Salt and Pepper: For added flavor.
    • Mozzarella: Cut into chunks and add to the salad for a soft, moist texture that is full of a milky flavor. You could use crumbled feta instead.
    • Basil: Associated with a strong, pungent, and sweet smell that tastes a little like pepper. Any fresh herbs like fresh basil or parsley are yummy!
    Process photos showing how to cook the veggies, the orzo, then add the sauce and put it all together.

    Orzo Pasta Salad Recipe

    This orzo pasta salad is perfect for any occasion. It’s light and refreshing, and super simple to make! You will cook the veggies for 20ish minutes, but if you want to take a shortcut and toss them in the air fryer (air fryer veggies), I won’t tell! In fact, sprinkle some air fryer mushrooms in there too, you won’t be disappointed! This recipe is straightforward and simple, but I share some tips below as well.

    1. Prep: Preheat the oven to 400 degrees F.
    2. Cook Orzo: Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl.
    3. Make Dressing: While orzo cooks, combine lemon zest, lemon juice, olive oil, salt, pepper, garlic, and honey. Whisk until well combined.
    4. Prep Veggies: Toss the corn, chopped red pepper, & chopped broccoli with olive oil and salt and pepper on a tray.
    5. Cook Veggies: Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)
    6. Cool: Remove and allow to cool.
    7. Put It All Together: Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the dressing and chill in the fridge until ready to enjoy.
    8. Enjoy: Add salt and pepper to taste and enjoy!
    A close up on orzo pasta salad with a wooden spoon.

    Tips for Making Orzo Salad

    This simple orzo pasta salad is my go-to for so many reasons. It’s filling, flavorful, and different! Here are a few tips to make sure you get the most out of this recipe.

    • Cooling Orzo: You will want to cool your orzo completely to prevent it from clumping together. Running it under cold water in a colander will quickly help the salad cool. I actually prefer the salad chilled, so you will want to plan ahead of time so that this can sit in the fridge for 4-6 hours first.
    • Try New Cheese: If you prefer to use a different cheese other than mozzarella, try goat cheese or feta substitute. I love it both ways! When I’m in a rush, I will actually cut up string cheese, so trust me when I say I’ve tried it all and loved it every way!
    • Make It a Meal: Adding some grilled chicken on top, or even some shrimp can make this salad a full meal! It’s got everything you need to fill you up. You can add nuts like cashews too for extra texture and nutrients. When I am making this salad, I often just use what I have on hand to try and use up all of the food in my fridge, and you can do the same!

    Orzo pasta salad on a wooden spoon with a bowl in the background.

    Storing Leftovers

    This orzo pasta salad makes great leftovers too. I know right? It just keeps getting better! Here is how to store your leftovers.

    • In the Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Stir before eating.

    More Pasta Salad Recipes

    I just think there is always room on the table for a pasta salad! Especially in the summer, it’s a go to side dish. Here are a few of my favorite recipes that I think you’ll love too!

    Print

    Orzo Pasta Salad

    This Orzo Pasta Salad is filled with fresh veggies and zesty lemon flavor that will excite your tastebuds. It's perfect for your next potluck, party, or a refreshing and unique meal this summer. You're going to want to save this recipe for later!
    Course Salad
    Cuisine American, Italian, Italian American
    Keyword orzo pasta salad, Pasta Salad
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 6 Servings
    Calories 208kcal
    Author Alyssa Rivers

    Ingredients

    • 3/4 cup uncooked orzo
    • 1/2 teaspoon grated lemon zest
    • 3 tablespoons freshly squeezed lemon juice
    • 1 tablespoon olive oil
    • 1 teaspoon salt
    • 1 pinch pepper
    • 1/2 teaspoon minced garlic
    • 1 teaspoon honey
    • 1/2 cup corn
    • 1/2 cup red bell pepper chopped
    • 1 cup broccoli chopped
    • 3 tablespoons olive oil
    • Salt and pepper
    • 1/2 cup cubed mozzarella
    • 1/3 cup ribboned basil

    Instructions

    • Preheat the oven to 400 degrees F.
    • Cook orzo according to package directions. Drain and rinse with cold water; drain and place in a large bowl.
    • While orzo cooks, combine lemon zest, lemon juice, olive oil, salt, pepper, garlic, and honey. Whisk until well combined.
    • Toss the corn, chopped red pepper, & chopped broccoli with olive oil and salt and pepper on a tray.
    • Cook for 20-25 minutes, flipping every 7-8 minutes in the preheated oven. (Cook until crisp tender)
    • Remove and allow to cool.
    • Toss completely cooled vegetables, completely cooled pasta, cubed mozzarella, and ribboned basil with the dressing and chill in the fridge until ready to enjoy.
    • Add salt and pepper to taste!
    • Enjoy!

    Notes

    Originally posted August 29, 2019

    Updated April 15, 2023

    Nutrition

    Calories: 208kcal | Carbohydrates: 20g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 257mg | Potassium: 196mg | Fiber: 1g | Sugar: 4g | Vitamin A: 621IU | Vitamin C: 26mg | Calcium: 59mg | Iron: 1mg
  • Raspberry Pie

    Raspberry Pie

    Raspberry pie is a timeless dessert that has been enjoyed for generations, and for good reason. With its flaky, buttery crust and tangy-sweet filling bursting with fresh, juicy raspberries, it’s the perfect balance of flavors and textures. And while store-bought options are convenient, nothing beats making it from scratch!

    Love a good homemade pie? You’re in the right place! Here are a few more of my favorite recipes to try: strawberry rhubarb pie, cranberry apple pie, or bourbon pecan pie if you want to switch things up a little bit!

    A slice of pie being served with a cake spatula.

    Juicy Raspberry Pie

    Mmm, raspberries. There is something about them that is so irresistible. Whether I’m eating a handful of them or they’re baked into a buttery crust, I can never get enough! This recipe for raspberry pie is quickly rising through the ranks as my favorite fruit pie. Anything on my grandma’s pie crust is delicious, but this filling is seriously the best. It’s so simple but so sweet and juicy! The great thing is, you can use either fresh or frozen raspberries so it’s the perfect recipe for whatever you have on hand.

    If you’ve never had a slice of raspberry pie with a homemade crust, then you’re missing out on one of life’s simple pleasures! The combination of the juicy, slightly tart raspberries with the buttery, flaky crust is a match made in dessert heaven. The texture of the filling is perfect, not too runny and not too thick, while the crust adds a satisfying crunch with each bite. Whether you’re celebrating a special occasion (it’s perfect for Mother’s Day!) or just craving a sweet treat, this pie is the answer! So go ahead and indulge in a slice (or two) of this delicious dessert, add a scoop of vanilla ice cream if you want, and see for yourself why it’s a classic that will never go out of style!

    Ingredients Needed

    • Double Crust Pie Crust: You can’t have a delicious raspberry pie without a sturdy and flaky crust to hold it all together! A double crust pie crust means you’ll have a bottom crust and a top crust, making each bite a perfect balance of filling and crust. You can use store-bought pie crusts for easy prep, or make your own for the best flavor! My grandma’s pie crust and butter pie crust recipes are both great options!
    • Raspberries: Whether you’re using fresh or frozen raspberries (just make sure to thaw them if you go the frozen route!), these berries are the star of the show. Raspberries add a sweet and tart flavor that perfectly complements the buttery crust. Plus, their vibrant red color makes for a beautiful presentation. You could also add blueberries or blackberries into the mix if you’d like!
    • Fresh Lemon Juice: A little bit of acidity can go a long way in a dessert, and that’s where the fresh lemon juice comes in. It adds a bright and tangy flavor that helps cut through the sweetness of the raspberries and sugar, creating a well-balanced filling.
    • Granulated Sugar: Adds the perfect amount of sweetness to the raspberry pie filling without overpowering the natural tartness of the berries.
    • Cornstarch: Thickens the filling. I like using cornstarch because it thickens up the filling without making it too gummy or starchy, creating a smooth and velvety texture.
    • Salt: Just a pinch is all you need to balance out the sweetness in your pie!
    • Large Egg and Water: The egg and water are used to create an egg wash that gives the pie crust a shiny, bakery-worthy finish. It’s the cherry on top of an already delicious dessert!

    Is Cornstarch or Flour Better to Thicken a Fruit Pie?

    If you want a glossy, more jelly-like filling, use cornstarch. While flour may be a common choice, it can leave your filling tasting a little bit thick and starchy. Cornstarch, on the other hand, creates a smooth and velvety texture without any added taste. Plus, it’s a more efficient thickener, meaning you won’t need to use as much of it as you would flour.

    All About the Crust

    We all know that the crust is just as important as the pie itself. I don’t blame you if you go the store-bought route, but if you’re up for the challenge, try making your crust at home! From blind baking to making a lattice, here are a few more recipes to help you on your pie-making journey. And if you have scraps left over from your pie dough… these pie crust cookies are a must-make.

    3-photo collage of raspberry filling and pie crust being prepared.

    How to Make Homemade Raspberry Pie

    Raspberry pie is actually super easy to make, especially if you’re using a store-bought crust. It’s the perfect dessert to make as the temperatures warm up. I know I’ll be making this all summer long! I can’t wait for barbecues and potlucks to start up again, because I’m definitely going to be bringing one of these bad boys.

    1. Preheat Oven, Prepare Dough: Preheat the oven to 400 degrees Fahrenheit. Then roll out half of the pie crust and form the bottom crust in a 9-inch pie pan.
    2. Mix Raspberries and Lemon Juice: In a large bowl, combine the raspberries and lemon juice.
    3. Dry Ingredients: In a small bowl, whisk together the sugar, cornstarch, and salt.
    4. Combine: Add the sugar mixture to the raspberries and mix thoroughly.
    5. Add to Crust, Layer With Top Crust : Pour the raspberry filling to the pie pan and roll out the top crust. Then place the top crust on and crimp the edges. Cut your desired design into the crust, or simply cut a few vents for steam to escape.
    6. Add Egg Wash: Combine the egg with water and brush over the top crust.
    7. Bake: Bake for 40-50 minutes, until the crust is golden brown and the filling is bubbling.
    8. Cool: Let cool completely before slicing. Chilling in the fridge for a few hours will help the filling set up further.
    A whole pie cut into so the filling can be seen.

    Tips and Tricks

    If you’re new to making homemade pies, here are a few tips to help make sure yours turns out perfectly! So grab your ingredients, preheat that oven, and get ready to impress your friends and family with the best raspberry pie they’ve ever tasted – you got this!

    • Check Your Raspberries: Use fresh or thawed frozen raspberries for the best flavor. No one likes a mushy filling!
    • Use Cornstarch: Use cornstarch instead of flour to thicken the filling. Cornstarch creates a smooth and velvety texture without any added taste, and it’s more efficient than flour, so you won’t need to use as much.
    • Let Your Pie Cool: Let the pie cool completely before slicing. This can be the hardest part, but it’s worth it! Letting the pie cool allows the filling to set and makes for easier slicing.
    • My Filling is Still Runny After Baking, What Do I Do? Give your pie a chance to cool after it bakes. This will allow the filling to set. If it’s still runny after that, you may need to pop your pie back in the oven to cook off some of the liquid.
    • Serve à la Mode: Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Raspberry pie is delicious on its own, but a little whipped cream or ice cream never hurt anyone. Plus, it makes for a picture-perfect presentation!

    A slice of raspberry pie on a stoneware plate served with a scoop of vanilla ice cream on top.

    Storing Leftovers

    Alright, you’ve made the perfect raspberry pie, but what do you do with the leftovers? Here are some tips on how to store your delicious dessert:

    • In the Refrigerator: The easiest and most obvious way to store leftover raspberry pie is to cover it with plastic wrap or foil and pop it in the fridge. (It’s even better if you have a pie pan with a lid!) This will help keep it fresh and prevent it from drying out. Store for up to 4 days.
    • In the Freezer: If you have a lot of leftover raspberry pie, you can freeze it for up to a month. Wrap it tightly in plastic wrap and then place in a large freezer bag. Let it thaw in the fridge overnight before serving!

    Closeup of slice with a bite taken out of it.

    Looking for More Delicious Fruit Pies?

    Just in time for the warmer weather, here are a few more must-try fruit pies!  From juicy blueberry to tangy cherry to sweet peach, there are endless possibilities when it comes to fruit pies. So channel your inner baking guru, experiment with different fillings, and enjoy a slice with friends and family! You can also check out my full list of pie recipes here.

    Print

    Raspberry Pie

    Raspberry pie is a timeless dessert that has been enjoyed for generations, and for good reason. With its flaky, buttery crust and tangy-sweet filling bursting with fresh, juicy raspberries, it’s the perfect balance of flavors and textures. And while store-bought options are convenient, nothing beats making it from scratch!
    Course Dessert
    Cuisine American
    Keyword homemade raspberry pie, raspberry pie, raspberry pie recipe
    Prep Time 45 minutes
    Cook Time 45 minutes
    Total Time 1 hour 30 minutes
    Servings 8 People
    Calories 206kcal
    Author Alyssa Rivers

    Ingredients

    • 1 double crust pie crust
    • 5 cups raspberries if using frozen make sure they are thawed
    • 1 teaspoon fresh lemon juice
    • ½ cup granulated sugar
    • 3 ½ tablespoons cornstarch
    • ¼ teaspoon salt
    • 1 large egg
    • 2 tablespoons water

    Instructions

    • Preheat the oven to 400 degrees Fahrenheit. Roll out half of the pie crust and form the bottom crust in an 8-9 inch pie pan.
    • In a large bowl, combine the raspberries and lemon juice.
    • In a small bowl, whisk together the sugar, cornstarch, and salt.
    • Add the sugar mixture to the raspberries and mix thoroughly.
    • Pour the raspberry filling to the pie pan and roll out the top crust. Place the top crust on and crimp the edges. Cut your desired design into the crust, or simply cut a few vents for steam to escape.
    • Combine the egg with water and brush over the top crust.
    • Bake for 40-50 minutes, until the crust is golden brown and the filling is bubbling.
    • Let cool completely before slicing. Chilling in the fridge for a few hours will help the filling set up further.

    Nutrition

    Calories: 206kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 169mg | Potassium: 142mg | Fiber: 5g | Sugar: 16g | Vitamin A: 55IU | Vitamin C: 20mg | Calcium: 26mg | Iron: 1mg
  • Italian Bread

    Italian Bread

    Skip the bakery and make your own artisan Italian bread at home! This bread is perfect for subs and sandwiches of every kind. Besides, no one can resist the smell of fresh bread hot out of the oven!

    I just love making bread at home! Yeasted breads used to intimidate me, but after lots of practice I have all the tips you will need to have the confidence to tackle any bread recipe. If you still feel like making a few no-yeast bread recipes first, then you’ve got to try this easy Beer Bread, this yummy No Yeast Flatbread, and Soda Bread.

    Italian bread ripped in half and stacked on top of each other showing the fluffy inside.

    Artisan Italian Bread

    If you love getting your hands in some dough, this Italian bread recipe is for you! It’s so easy, and the end result is a fluffy inside with a slightly chewy outside. There is just nothing that tastes better than homemade bread! It’s totally worth the extra effort to make bread that is better for you, but also so much better tasting than what you can find at the grocery store. I grew up eating my grandma’s sandwich bread, and there is still nothing like it!

    If you’ve been to Subway and ordered your sub on Italian bread, then you kind of know what to expect with this one. It’s similar to that, but way tastier! It reminds me of Cuban bread, but with a few differences in the method of making it. I really like this recipe because it’s as easy to whip up as a pizza dough, but the end result is a super versatile loaf that you can use for sandwiches, toast, and whatever else sounds good!

    Ingredients

    I just love how simple the ingredients are for this Italian bread dough. It’s just the basics and nothing more. This recipe calls for bread flour, which has a higher protein content than all purpose flour. If you want to use all purpose, I have a tip below in the tip box for how to adjust the recipe for that. You can find the measurements below in the recipe card.

    • Active Dry Yeast: Use warm water to activate it, it should only take a few minutes to get frothy.
    • Warm Water: To help the yeast activate and come alive.
    • Sugar: Sugar helps the bread rise better and to give it more flavor. You could use honey instead.
    • Bread Flour: You could use wheat flour or all-purpose flour instead, but I talk about how to do that successfully down in the tip box. Bread flour has a high protein content which makes it different than all-purpose.
    • Salt: Brings out all of the lovely flavors.
    Process photos showing how to liven the yeast, knead the dough, let it rise, divide it, and shape it.

    Italian Bread Recipe

    Yes, you can absolutely make this recipe by hand! All you need is a large mixing bowl and a wooden spoon. Anything that mentions the bowl of a stand mixer, just add it to your mixing bowl instead. When you knead by hand, try not to add too much extra flour, you don’t want your bread to be dry.

    Make Dough

    1. Activate Yeast: In the bowl of your stand mixer, mix your yeast, warm water, and sugar. Allow the mixture to sit until the yeast becomes frothy, about 5 minutes.
    2. Mix Dough: Once the yeast is ready, add the flour and salt to the bowl. Using the dough hook attachment, mix on low speed until the dough comes together, about 3-4 minutes. Increase the speed to medium and mix for 3-5 minutes to develop the gluten.
    3. Rest: Once the dough is done mixing, remove it from the mixer and place it into an oiled bowl. Cover and let the dough rest until it has doubled in size, about 1 hour. Prepare a baking sheet by lining it with parchment paper.
    4. Pound and Fold: Dump the dough out onto a floured surface and pound the air out of it, fold it back in on itself into a round and place it back into the bowl, seam side down. Cover and let rest for another 30-40 minutes.

    Shape and Bake

    1. Cut and Shape: Once the Italian bread dough has rested and risen back up again, dump it out onto a lightly floured surface and degas it again. Cut dough in half and toll them both up into 10 inch baguette-like loaves. Place the loaves onto your prepared baking sheet, seam side down and cover them. Preheat your oven to 375 degrees Fahrenheit.
    2. Proof and Bake: Proof your loaves until they are nearly double in size about 30-45 minutes. Once the loaves are ready, score your loaves (I did two diagonal slits on each one) and bake them for 25-30 minutes. They should have a light golden brown crust and temp out to 190 degrees fahrenheit.
    3. Cool: Remove the loaves from the oven and allow them to cool to room temperature.
    An overhead view of two loaves of Italian bread.

    Tips for Making Homemade Italian Bread

    I like to make bread, so I always have bread flour on hand. If you don’t, here are some tips for using other flours in this Italian bread recipe.

    • Using A Different Flour: I know you are all thinking it! If you don’t bake bread frequently, you might not have bread flour on hand. What I will say is this- I haven’t tested this recipe with another flour. I can tell you from experience that sometimes substituting 1:1 bread flour for all purpose doesn’t always turn out. You should be able to use the same amount of flour with a little less water, or add extra flour if the dough seems way too sticky. Bread flour has a higher protein content than all-purpose, so it sucks up more water. Don’t be afraid to experiment until you get it right!
    • Whole Wheat Italian Bread: If you want to make this loaf whole wheat, I would recommend using half all purpose and half whole wheat. Using all whole wheat may cause a really dense and dry loaf that doesn’t really hit the spot.

    Two halves of Italian bread stacked on top of each other showing the inside.

    Storing Leftovers

    Homemade bread doesn’t have any preservatives in it, so it doesn’t last quite as long as store bought bread. Here are my tips for keeping your bread fresh for as long as possible.

    • On the Counter: Make sure your bread has completely cooled for at least a few hours before storing. You can store in a bread bag or bread box for a few days, or transfer bread directly to a plastic bag for up to a week.
    • In the Refrigerator: Store your bread in the refrigerator in an airtight bag for up to two weeks.

    More Bread Recipes

    I am addicted to making homemade bread! We rarely buy bread from the store because I enjoy the process so much. Here are a few of my favorite recipes that are perfect for beginners or seasoned pros!

    Print

    Italian Bread

    Skip the bakery and make your own artisan Italian bread at home! This bread is perfect for subs and sandwiches of every kind. Besides, no one can resist the smell of fresh bread hot out of the oven!
    Course Bread
    Cuisine Italian, Italian American
    Keyword homemade Italian bread, italian bread twists
    Prep Time 10 minutes
    Cook Time 30 minutes
    proofing time 2 hours 30 minutes
    Total Time 3 hours 10 minutes
    Servings 2 loaves
    Calories 743kcal
    Author Alyssa Rivers

    Ingredients

    • 1 package active dry yeast or 2 ¼ teaspoons
    • 1 ¾ cups warm water
    • 1 teaspoon sugar
    • 3 ¼ cups bread flour
    • 2 teaspoons salt

    Instructions

    • In the bowl of your stand mixer, mix your yeast, warm water, and sugar. Allow the mixture to sit until the yeast becomes frothy, about 5 minutes.
    • Once the yeast is ready, add the flour and salt to the bowl. using the dough hook attachment, mix on low speed until the dough comes together, about 3-4 minutes. Increase the speed to medium and mix it for 3-5 minutes to develop the gluten.
    • Once the dough is done mixing, remove it from the mixer and place it into an oiled bowl. Cover and let the dough rest until it has doubled in size, about 1 hour. Prepare a baking sheet by lining it with parchment paper.
    • Dump the dough out onto a floured surface and pound the air out of it, fold it back in on itself into a round and place it back into the bowl, seam side down. Cover and let it rest for another 30-40 minutes.
    • Once it has rested and risen back up again, dump it out onto a lightly floured surface and degas it again. Cut the dough in half and toll them both up into 10 inch baguette-like loaves. Place the loaves onto your prepared baking sheet, seam side down and cover them. Preheat your oven to 375 degrees fahrenheit.
    • Proof your loaves until they are nearly double in size about 30-45 minutes. Once the loaves are ready, score your loaves (I did two diagonal cuts on each one) and bake them for 25-30 minutes. They should have a light golden crust and temp out to 190 degrees fahrenheit.
    • Remove the loaves from the oven and allow them to cool to room temperature.

    Nutrition

    Calories: 743kcal | Carbohydrates: 150g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 2340mg | Potassium: 208mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4IU | Calcium: 38mg | Iron: 2mg
  • Amazing Creamy Tuscan Garlic Scallops

    Amazing Creamy Tuscan Garlic Scallops

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Creamy tuscan garlic scallops are infused in a savory garlic sauce that is absolutely to die for! Easy to make and filled to the brim with flavor, this is a MUST-make dinner for busy weeknights!

    Tuscan dishes are some of my absolute favorites. Not only are they beyond easy to make and usually only take 30 minutes or so, but everyone in my family loves them! (Even the picky eaters!) You’ll have to try out my insanely popular Tuscan garlic chicken, sausage pasta, or garlic shrimp next. They’re restaurant quality meals without the effort!

    Creamy tuscan garlic scallops in a skillet.

    Amazing Creamy Tuscan Garlic Scallops

    Get ready to have your taste buds blown away by the divine dish that is creamy Tuscan garlic scallops. This dish is not only easy to make, but it’s also an absolute crowd-pleaser that’s sure to impress even the pickiest of eaters. The sun-dried tomatoes release so much flavor into the sauce, while cream, wilted spinach leaves and garlic give it body. Then combined with tender, buttery scallops, it’s a knock-out dinner!

    Believe me when I say that this dish is an absolute game-changer. The tender, succulent scallops paired with the rich and creamy sauce bursting with the tangy flavor of sun-dried tomatoes will have you swooning with delight. And the best part? It only takes 25 minutes to make. Even if you’re not familiar with making seafood, you’ll have a restaurant-quality meal ready in no time! So, what are you waiting for? Get into that kitchen and treat yourself to some seriously scrumptious Tuscan garlic scallops. You’ll be a believer after one bite.

    Tuscan Garlic Scallop Ingredients

    For a perfect meal serve these creamy Tuscan scallops over pasta with a simple side salad and French bread. For a low-carb, keto-friendly meal, try it over your favorite roasted veggies, zoodles or mashed cauliflower to soak up this amazing sauce.

    • Olive Oil: Avocado oil can be substituted here but I like using olive oil because of the fragrant, earthy flavor it gives the dish.
    • Scallops: Soft, buttery, and soak up the sauce so well! If you don’t like scallops try fresh shrimp instead.
    • Heavy Cream: Adds creaminess and makes the sauce rich and decadent. You can also use half and half for something that’s a little lighter.
    • Chicken Broth:  A savory base for the sauce. You could also use vegetable broth!
    • Garlic: You can never go wrong with fresh garlic! This is a must-add for any Tuscan dish.
    • Garlic Powder: Adding garlic powder helps give you bold savory flavor.
    • Italian Seasoning: My go-to blend of herbs! You can buy this from the store or make your own blend at home using my recipe here.
    • Parmesan Cheese: Freshly grate your own for the best possible flavor!
    • Spinach: Don’t be shy when adding spinach, it will cook down. I like to chop mine into small pieces.
    • Sun-Dried Tomatoes: Find jarred sun-dried tomatoes where you find canned vegetables. You can also buy them online! Just be sure you have some on hand, these are what make the sauce taste so good.

    How To Make Creamy Garlic  Scallops

    Tuscan garlic scallops are so easy to make, you’ll feel like a culinary genius with minimal effort! It’s like impressing your dinner guests without breaking a sweat. You’ll have a delicious seafood dinner ready in the same time it takes to watch an episode of your favorite TV show!

    1. Sear Scallops: Heat oil in a medium skillet over medium-high heat until it’s hot and sizzling. Thoroughly pat scallops dry with paper towels. Then add the scallops in a single layer, (you may need to work in small batches to avoid over crowding.) Sear until a nice golden crust forms, flip and sear on other side. Transfer to a plate once done.
    2. Make the Sauce: In the same pan add a little more olive oil and sauté the minced garlic just until fragrant, about 30 seconds. Then add the broth, cream, garlic powder, Italian seasoning, and cheese. Whisk until it starts to thicken.
    3. Simmer: Add the sun-dried tomatoes and spinach and let simmer till the spinach wilts.
    4. Add: Gently add the scallops back to the sauce, giving it a quick stir. Serve Tuscan garlic scallops over your favorite pasta.
    Pan seared creamy garlic Tuscan sauce with spinach and sun-dried tomatoes

    Tips for Making Scallops at Home

    If you have never cooked scallops at home, it can seem intimidating. Here are a few tips to help make it easy.

    • What to Buy: Look for frozen wild caught scallops without the roe for ease. The roe is a bright orange or coral colored crescent shape that can still be attached. It can taste a bit bitter. If that is all you can find simply remove it before cooking. Whole scallops will also come with the roe and the muscle that attaches it to the shell, that too will need to be removed.
    • Thaw: Place the scallops in a bowl of cold water for 10-20 minutes until completely thawed. You can also thaw them overnight in a bowl in the refrigerator.
    • Pat Dry: Thoroughly patting your scallops dry with a couple of sheets of paper towel is important before you season and cook. If there is too much water left in the scallops, it will release while cooking and they’ll simmer instead of sear.
    • Sear: When the scallops are done they’ll have a beautiful crust on each side and the center should be milky white, or opaque. The internal temperature should be 130 degrees Fahrenheit.

    Scallops in a creamy garlic sauce with sun dried tomatoes and spinach hidden throughout.  

    How to Store Scallops

    If you have leftovers of these creamy Tuscan garlic scallops, here’s how to store them and keep them fresh! Transfer any leftovers to an airtight container as soon as possible. Scallops should not be left at room temperature for more than 2 hours or they’ll be at risk for growing bacteria.

    • In the Refrigerator: Store leftover scallops in the fridge in an airtight container for up to 3 days.
    • In the Freezer: You can freeze cooked scallops for up to 3 months, but do not add the sauce before freezing. Make the creamy garlic sauce fresh when ready to serve.
    • Reheating: Reheating creamy Tuscan garlic scallops is a breeze. Simply pop them in the microwave for a minute or two, or gently warm them in a saucepan on the stove over medium-low heat. To prevent the scallops from overcooking, be sure to stir them frequently until warmed through.

    Tuscan garlic scallops in a skillet with a spoon stirring it together.

    More Amazing Scallop Recipes

    Tender and buttery, scallops are so amazing! I can never resist them whenever we go out for seafood. Making them at home really isn’t difficult at all, and these tasty recipes show off everything that they have to offer! You’ll be amazed at their flavor!

    • Heat oil in a medium skillet over medium-high heat until it’s hot and sizzling. Thoroughly pat scallops dry with paper towels. Add the scallops in a single layer, (you may need to work in small batches to avoid overcrowding.) Sear until a nice golden crust forms, flip and sear on other side. Transfer to a plate once done.

    • In the same pan and a little more olive oil and saute the minced garlic just until fragrant, about 30 sec. Add the broth, cream, garlic powder, Italian seasoning, and cheese. Whisk until it starts to thicken

    • Add the sun-dried tomatoes and spinach and let simmer till the spinach wilts.

    • Gently add the scallops back to the sauce, giving it a quick stir. serve over pasta if desired.

    Originally posted August 30, 2020
    Updated on April 12, 2023

    Serves: 4

    Calories469kcal (23%)Carbohydrates15g (5%)Protein22g (44%)Fat37g (57%)Saturated Fat17g (85%)Cholesterol117mg (39%)Sodium810mg (34%)Potassium801mg (23%)Fiber2g (8%)Sugar5g (6%)Vitamin A1092IU (22%)Vitamin C9mg (11%)Calcium221mg (22%)Iron2mg (11%)

    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, Italian American, tuscan

    Keyword Creamy Scallops, creamy tuscan garlic scallops, garlic scallops, Scallops

  • Charro Beans

    Charro Beans

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    Mexican Charro Beans, also known as Frijoles Charros, are loaded to the brim with flavor! Pinto beans are cooked in a chicken broth seasoned with warm and inviting spices. Throw in some bacon, tomato, onions, ham, and jalapeños for the perfect blend of bold flavors.

    I just love Mexican food, it’s so packed with flavor! It’s definitely a crowd pleaser and I love making it for guests and friends and family. If you are looking for some more must-try Mexican food recipes, you’ve got to try this Mexican Chicken Corn Chowder, yummy Chilaquiles, and this Grilled Mexican Street Corn.

    Charro beans in a pot with a wooden spoon.

    Charros Beans

    I am in love with one pot dinners. Things like chili and this charro bean dish are life savers when you are looking for a simple yet flavorful meal to fill up some hungry bellies. I don’t even remember how I stumbled on this recipe, but I’ve been making it for a while now and can definitely say this is the perfect recipe! It’s simple and straightforward, and absolutely packed with bold and savory flavors. It’s not spicy, but you could definitely crank up the heat if you like it that way!

    So if you’ve never heard of charro beans before, it is pretty similar to cowboy beans. It’s got bacon and ham instead of the classic ground beef we think of with a classic chili recipe. I honestly love it just as much as chili, it’s a heavily seasoned broth that leaves you wanting more and more. It’s also a really simple recipe to whip up so it’s definitely going to end up on your dinner calendar. It doesn’t really need a side dish, but we love eating it along with some skillet queso and tortilla chips!

    Ingredients

    I absolutely love this charro bean dish! So simple, and this list of ingredients is mostly spices because this is a flavor packed meal. I have also seen charro beans with chorizo instead of ham, which you could absolutely do! You can also add beer to the stock to make it a little stronger in flavor. You can find the measurements below in the recipe card.

    • Bacon: I prefer a thicker cut of bacon, it just has a better texture in my opinion.
    • Onion: Minced or diced into good size pieces so they cook evenly.
    • Jalapeños: Seeded and chopped up pretty small. Remove the seeds so your dish isn’t too hot.
    • Garlic: I prefer to use freshly minced garlic.
    • Ham: Cubed into bite-size pieces.
    • Pinto Beans: Canned so that they are already soft. I suppose you could cook them yourself if you felt like it!
    • Diced Tomatoes: Canned, if you can find Mexican-style that’s a bonus!
    • Chicken Broth: The base for the beans, you could use beef broth or vegetable stock instead!
    • Cumin: It’s peppery and smoky, a must add!
    • Brown Sugar: Sugar helps to balance out all of the savory flavors and add depth to the stock.
    • Oregano: It’s a little spicy, and blends perfectly with these ingredients.
    • Paprika: It’s actually a little fruity and brings amazing depth to the dish.
    • Salt and Pepper: To taste.
    • Cilantro and Limes: For garnish.
    Process photos showing all of the ingredients and how to prepare them.

    Charro Bean Recipe

    You won’t be able to get enough of this flavorful charro bean dish! Make life easy and use canned beans so they are perfectly tender. Dried pinto beans are always an option but it will definitely add to your cooking time. This recipe is all made in one pot which makes it simple to whip up and clean up. As a mom of 4, I’m all about that!

    1. Cook Bacon: In a medium pot, cook your diced bacon until it has your desired consistency, I cooked mine until it was just becoming crisp. Then remove the cooked bacon and place on a paper towel to soak up some of the fat. Drain all of the bacon fat from the pot, reserving 3 tablespoons in the pot.
    2. Saute Ingredients: Add your diced onion, and jalapenos to the bacon fat in the pot and then saute over medium high heat until the onions are transparent, about 3-4 minutes. Add in the garlic and cubed ham and saute for an additional minute.
    3. Add Rest of Ingredients: Add your bacon back into the pot along with your cans of beans, tomatoes, chicken broth, cumin, sugar, oregano, paprika, and salt and pepper. Bring it just to a boil then reduce the heat to low and simmer for about 8-10 minutes, stirring occasionally.
    4. Enjoy: Serve fresh cilantro and limes.
    Charro beans in a bowl with a spoon.

    Tips for Making Charro Beans

    I absolutely love switching things up with this charro bean recipe. If I don’t have something on hand, I’ll just try it with something else! Use your leftovers and creativity to make the perfect dish for you and your family.

    • Alternative Protein: You don’t have to stick to just pork! You could use ground beef or even chicken if you wanted to. I usually prefer to use chorizo if I go with a different protein to keep things in the same flavor profile. But this is your recipe now, make it however you like it!
    • Extras for Garnish: I usually like to add extras on top after I serve myself a bowl. If you think of it like chili or a taco, any of those common toppings go great. My preference is shredded cheddar, sour cream or creme fresh, cilantro, and limes!
    • Use Different Beans: If you don’t want to use canned pinto beans, you can use dry pinto beans. You could also choose a different kind of bean like black beans or kidney beans.

    A close up of a bowl of charro beans.

    Storing Leftovers

    You are going to love opening your fridge and seeing charro beans for leftovers! They are easy to reheat and the flavors taste more intense the next day, so a total win win!

    • In the Refrigerator: You can store your leftovers in an airtight container in the refrigerator for up to 7 days.
    • In the Freezer: You can store your leftovers in a freezer safe container for up to 3 months. Thaw overnight in the fridge and warm over the stove for the best taste.

    More One Pot Recipes

    If you are a fan of easy clean up, then a one pot recipe is the way to go. Here are a few of my favorite recipes that the whole family will enjoy!

    • In a medium pot, cook your diced bacon until it has your desired consistency, I cooked mine until it was just becoming crisp. Remove the cooked bacon and place on a paper towel to soak up some of the fat. Drain all of the bacon fat from the pot, reserving 3 tablespoons in the pot.

    • Add your diced onion, and jalapenos to the bacon fat in the pot and saute over medium high heat until the onions are transparent, about 3-4 minutes. Add in the garlic and cubed ham and saute for an additional minute.

    • Add your bacon back into the pot along with your cans of beans, tomatoes, chicken broth, cumin, sugar, oregano, paprika, and salt and pepper. Bring it just to a boil then reduce the heat to low and simmer for about 8-10 minutes, stirring occasionally.

    • Serve fresh cilantro and limes.

    Serves: 8

    Calories200kcal (10%)Carbohydrates9g (3%)Protein8g (16%)Fat15g (23%)Saturated Fat5g (25%)Polyunsaturated Fat2gMonounsaturated Fat6gTrans Fat0.05gCholesterol32mg (11%)Sodium900mg (38%)Potassium237mg (7%)Fiber1g (4%)Sugar5g (6%)Vitamin A370IU (7%)Vitamin C10mg (12%)Calcium38mg (4%)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, Mexican American

    Keyword charro beans, frijoles charros

  • How to Make a Charcuterie Board

    How to Make a Charcuterie Board

    Charcuterie boards are the ultimate party trick that never fail to impress! These beautiful displays of meats, cheeses, fruits, and nuts are not only eye-catching but also incredibly delicious. Don’t be intimidated by how Pinterest-worthy they look, because assembling one is a lot easier than you think. Here are all the ins and outs on how to make a charcuterie board at home!

    Before we get started on putting your charcuterie board together, you have to think about the theme you’re going for. If you need inspiration, take a look at this Italian charcuterie board, veggie charcuterie board, or chocolate charcuterie board if you’re wanting something on the sweeter side!

    Hero image of a charcuterie board topped with various cheese, fruit, meats, nuts, and crackers.

    How to Make a Charcuterie Board for a Party

    Are you planning to throw a party but feeling overwhelmed by the thought of creating a charcuterie board? Don’t worry, you’re not alone! With seemingly perfect charcuterie boards left and right, it can be hard to know where to begin. I remember when I first started making charcuterie boards, I felt like I could never get them to look quite like the inspiration pictures I had seen. Practice really does make perfect, but breaking up the assembly into simple parts helps too! It’s definitely not as intimidating as it seems.

    The great thing about making a charcuterie board at home as opposed to, let’s say, getting one from a specialty store or your local supermarket is that you can customize them however you’d like. It’s typically cheaper, too! (Even small premade charcuterie boards can be upwards of $100!) Whether you have dietary restrictions or just want to showcase your favorite snacks, making a homemade charcuterie board is always the way to go. Plus, you can impress all of your friends by saying you put it together yourself. Let’s get started!

    The Main Components of a Charcuterie Board

    There are a million different kinds of charcuterie boards out there, (even ones made entirely out of butter!) but a traditional charcuterie board usually includes a few main things. The serving tray or board itself, cured meats, an assortment of cheese, crackers or bread, nuts, and fruit. Of course, you can swap things out to preference, but if you need a good place to start, here’s what you need!

    • The Board: When it comes to charcuterie, the board is just as important as the food itself! You’ll want to choose a board that’s large enough to hold all of your delicious goodies without feeling overcrowded. But don’t be afraid to get creative with your board choices – anything from a rustic wooden cutting board to a sleek marble slab will work!
    • Meats: Let’s be real, who doesn’t love a good meaty snack? Cured meats bring a bold, savory flavor to any charcuterie board that’s pretty hard to resist. It’s a great way to add protein to your board!
    • Cheeses: When it comes to creating a charcuterie board, choosing the right cheeses is key to taking your spread to the next level. The possibilities are endless! I like to mix things up with a variety of textures and flavors by using soft cheese, hard cheese, and even cheese with some crunch like parmesan.
    • Crackers: Let’s not forget about the crackers and bread! From crostini to hearty wheat crackers, the right bread can add a whole new dimension to your charcuterie experience.
    • Nuts: Adding nuts to your board not only provides a tasty crunch, but also a dose of protein and healthy fats.
    • Fruit: You always need a little sweet to go with the savory! Try adding grapes, citrus, or fresh berries. You can also use vegetables if you’d like!

    Use a Food Safe Board

    When using wooden boards, just make sure they’re food safe. You don’t want anything too porous or it can cause bacteria to grow. Also make sure they’re properly finished so you don’t get splinters in your food!

    Top-down view of an assortment of cheeses on a wooden board.

    What is the 3333 Rule?

    To make sure your board is complete, use this as a rule of thumb! This help you create a well-balanced and visually appealing board. 3 meats, 3 cheeses, 3 starches, and 3 sweets.

    How to Assemble a Charcuterie Board (Step By Step!)

    To make things simpler, I’ve broken up the assembly into a few different parts. (You can also use the photo below as a guide!) With each step, you can find all of the ingredients I used and how I put everything together to create the finished product.

    1. Add Bowls to Your Board for Dips

    On a large charcuterie board, place the small bowls onto the board. Fill them with condiments of choice or finger food. I used:

    • Gherkins (Baby Pickles)
    • Green Olives
    • Honey
    • Raspberry Jam

    I find this to be a great mix of sweet, savory, and tangy! They’re perfect for dipping and combining with the other items on the board. You could also fill your bowls with hummus, Greek yogurt dip, or whipped feta dip.

    2. Arrange Cheeses

    Arrange the cheese around the board and cut the brie into wedges so that it is easier for serving. Cheese is one of the most important parts of a charcuterie board. I always try to make sure I have a wide range of flavors and textures.

    • Blueberry Goat Cheese
    • Smoked Gouda
    • Double Creme Brie Wheel
    • Wensleydale and Blueberries Somerdale Cheese
    • Black Pepper Bellavitano Cheese
    • Semi-Hard Beecher’s Flagship Handmade Cheese
    • Sharp Cheddar Cheese

    These cheeses are all great options to include on a charcuterie board. A few of my personal favorites – the blueberry goat cheese has a sweet and tangy flavor, and a soft and creamy texture that spreads easily. Double creme Brie is a creamy and buttery cheese that pairs well with fruit and crackers. The Wensleydale is a tangy and fruity cheese with the perfect crumbly texture. These cheeses provide a range of flavors and textures that create a well-rounded (and delicious!) charcuterie board.

    3. Next, Add Your Meats

    Fold the salami in half and arrange them around the board. Then make a Salame rose, and finish layering the prosciutto and peppered salame around the board.

    • Italian Dry Salame
    • Prosciutto
    • Peppered Salame

    If you’ve never made a salame rose before, you can find a full guide here! Italian dry salame, prosciutto, and peppered salame are the triple threat of cured meats that add a burst of flavor to any charcuterie board. They have a deliciously salty taste and a tender texture that melts in your mouth like butter.

    6-photo collage of how to make a charcuterie board.

    4. Surround Meat and Cheese With Fruit

    Add the fruit around the meats and cheese. I added fresh berries on top of my wheel of brie for an extra pop of color.

    • Strawberries
    • Blackberries
    • Figs
    • Blueberries
    • Green Grapes
    • Blueberries
    • Kiwis

    Not only does fresh fruit add juicy, sweet flavor to the charcuterie board, but gorgeous color as well! You could also include things like raspberries, cranberries, orange slices, or sliced pears.

    5. Finish With Crackers and Nuts

    Finish the board by filling in any space with the crackers and nuts. For the best mix of textures, I used:

    • Flatbread Crackers
    • Crostini (A sliced baguette also works)
    • Seedy Crackers

    From crunchy baguettes to buttery crackers, the key is to have a variety of textures and flavors to complement the meats and cheeses. And let’s be real, who doesn’t love a good cracker-to-cheese ratio? It’s the perfect excuse to pile high and savor every bite.

    Closeup of various meats, cheeses, crackers, fruits, and spreads.

    Tips for Making the BEST Charcuterie Board

    There really isn’t a wrong way to make a charcuterie board, the options are endless! But here are a few extra tips to keep in mind so you create the best appetizer possible!

    • Don’t Forget the Utensils: Supply your guests with things like toothpicks, skewers, cheese knives, or small individual plates to keep their food on!
    • Think About Shapes: Play around with different shapes and sizes of your items to create an eye-catching display. Think cubes, slices, and wedges!
    • Add a Garnish: Don’t forget the garnishes! Fresh herbs, olives, and nuts can add a pop of color and flavor to your board.
    • Variety, Variety, Variety! Think of your charcuterie board as a mini buffet, and give your guests plenty of options to choose from.

    Top-down view of a charcuterie board.

    More Sauces, Spreads, and Dips

    The best way to complement your favorite meats and cheeses is by serving things like sauces, dips, and jams to serve alongside them. Here are a few of my personal favorites! These recipes are super easy to whip up. Your guests will love their flavor!

    A salame rose surrounded by things like pickles, cubed cheese, honey, and crackers.

    More Charcuterie Recipes

    If you love charcuterie boards as much as I do, here are a few more fun recipes to check out! Charcuterie boards really are the life of the party, and there’s always something for everyone! Be warned, making charcuterie boards can be pretty addicting. You can make them for any holiday or special occasion! It’s such a fun (and delicious) appetizer to get creative with.

    Print

    How to Make a Charcuterie Board

    Charcuterie boards are the ultimate party trick that never fail to impress! These beautiful displays of meats, cheeses, fruits, and nuts are not only eye-catching but also incredibly delicious. Don't be intimidated by how Pinterest-worthy they look, because assembling one is a lot easier than you think. Here are all the ins and outs on how to make a charcuterie board at home!
    Course Appetizer, Side Dish
    Cuisine American, French
    Keyword charcuterie board recipe, how to make a charcuterie board
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6
    Author Alyssa Rivers

    Ingredients

    Condiments and Extras:

    • Gherkins baby pickles
    • Green Olives
    • Honey
    • raspberry jam

    Cheese:

    • Blueberry Goat Cheese
    • Smoked Gouda
    • Double Creme Brie Wheel
    • Wensleydale and Blueberries Somerdale Cheese Cubed
    • Black Pepper Bellavitano Cheese
    • Semi-Hard Beecher’s Flagship Handmade Cheese
    • sharp cheddar cheese cubed

    Meats:

    • Italian Dry Salame
    • Prosciutto
    • Peppered Salame

    Fruits:

    • Strawberries
    • Blackberries
    • Figs
    • Blueberries
    • Green grapes
    • Blueberries

    Crackers:

    • Flatbread Crackers
    • Crostini
    • Seedy Crackers

    Nuts:

    • Pistachio Nuts
    • Almonds with herbs

    Instructions

    • On a large charcuterie board, place the small bowls onto the board. Fill them with condiments of choice. Baby pickles, green olives, honey, and jam.
    • Arrange the cheese around the board and cut the brie into wedges so that it is easier for serving.
    • Fold the salami in half and arrange them around the board. Make a Salame rose, and finish layering the prosciutto and peppered salame around the board.
    • Add the fruit around the meats and cheese.
    • Finish the board by filling in any space with the crackers and nuts.
  • Homemade Strawberry Sauce

    Homemade Strawberry Sauce

    This quick and easy recipe for Homemade Strawberry Sauce is a must-have! This is a great way to use up fresh summer strawberries or to keep the ones you have in the fridge from going bad. I include plenty of tips for making your sauce thinner or thicker and glossier, too!

    Looking for some more great recipes to use up fresh strawberries? I think strawberries are one of my absolute favorite fruits so I have so many here. Check out this Strawberry Tart, this easy Strawberry Pie, and Strawberry Lemonade for more refreshing treats!

    Strawberry sauce in a jar with a spoon taking some out.

    Strawberry Sauce

    I am definitely a bulk buyer. When I see a good deal at the grocery store, I can’t help it, I’ve gotta have ’em! Especially when it comes to fresh fruit like strawberries. If you are like me and spontaneously come home with an entire box of strawberries, you need to try this strawberry sauce! Another go-to recipe is my homemade strawberry freezer jam, and of course a fresh strawberry milkshake!

    What is this strawberry sauce for? Well, the first thing that you have to put it on is strawberry shortcake! It’s absolutely divine. Then on top of a classic New York cheesecake, um, yes please! You can really put it on top of anything that would benefit from a little fresh flavor, like a chocolate cake, as a filling in a chocolate cupcake, or on top of an ice cream sundae. I love it on my pound cake and angel food cake. It’s great on all breakfast pastries and sweet breads. This glossy and gorgeous topping is fit for any occasion, and makes anything look fancier!

    Ingredients

    Yup, it’s just 4 simple ingredients! And you can leave out the vanilla extract if you feel like it. You can also add other ingredients or fruit like blueberries, blackberries, etc. Actually, you can make any type of fruit sauce using this exact recipe and substituting for the fruit you want. I’ve made a cherry sauce with this recipe and it was incredible! You can find the measurements below in the recipe card.

    • Strawberries: You will need one pound of strawberries with the tops taken off. I like to hull out the inside too, but that’s up to you. You could use frozen strawberries, but they will let off a lot of liquid when they thaw out so you will likely need to drain that first.
    • Granulated Sugar: This helps to sweeten the sauce and helps it thicken up.
    • Lemon Juice: Helps to keep it fresh and brightens up the flavors.
    • Vanilla Extract: I just love it because I think it brings out all the yummy flavors in the sauce!
    Process photos showing how to add the ingredients to the pot.

    Strawberry Sauce Recipe

    It doesn’t get easier than this strawberry sauce recipe! Seriously, you just put the ingredients in a pot and heat until it’s thick. Of course, you’ll want to follow each step so that it turns out perfectly. I also share my tips below on how to adjust the thickness, and how to thin it out if you accidentally make it too thick!

    1. Add Ingredients: Combine strawberries, sugar, cornstarch, salt, and lemon juice in a saucepan.
    2. Cook: Cook over low heat, stirring frequently, until the strawberries release their juices and the mixture is liquidy (about 5 minutes or so).
    3. Boil: Bring to a boil and then cook at a boil for one minute.
    4. Thicken: Reduce heat and continue to cook until mixture is thickened, but keep in mind that your strawberry sauce will continue to thicken as it cools.
    5. Enjoy: Then serve! Strawberry sauce is always best served warm (at least in my opinion!)
    An overhead view of strawberry sauce in a jar.

    Tips for Making Strawberry Sauce

    This homemade strawberry sauce is super simple to whip up. I am going to share a few tips that can help you adjust your sauce to be perfect for whatever you are making.

    • Add Cornstarch: You can add 1 tablespoon of cornstarch to make a thicker sauce. Just add it in at the same time as the other ingredients and cook as directed. The cornstarch is optional. I love it because it speeds up the process of thickening the sauce and yields a lush, glossy sauce in a matter of minutes. If you leave out the cornstarch, you won’t get the same thick sauce and it will take a lot longer to thicken properly (think closer to 20 minutes rather than 5).
    • Thickening: This sauce will continue to thicken once it’s finished cooking as it cools. Keep this in mind while judging whether your sauce is finished or not; when you take it off the stovetop it should be a bit thinner than you want the finished product to be.
    • Thin Your Sauce: Accidentally cook your sauce too long and make it too thick? No fear, you’re not stuck with strawberry jam! Simply add a tablespoon or two more water with the heat on low and cook until the water is nicely combined and the sauce is smooth.

    Strawberry sauce in a cute little mason jar.

    Storing Leftovers

    This recipe makes a good amount of homemade strawberry sauce! If you end up with some leftover, here is how to store it.

    • In the Refrigerator: Store in an airtight container in the refrigerator for up to 7 days.
    • In the Freezer: You can freeze your homemade sauce in a freezer safe container for up to 3 months. Just thaw and enjoy!

    Try It With These Recipes!

    If you just made your strawberry sauce, you’ve got to try it on one or all of these recipes! I am seriously addicted to putting this strawberry sauce on just about everything. Here are a few of my favorite things to put it on.

    Print

    Homemade Strawberry Sauce

    This quick and easy recipe for Homemade Strawberry Sauce is a must-have! This is a great way to use up fresh summer strawberries or to keep the ones you have in the fridge from going bad. I include plenty of tips for making your sauce thinner or thicker and glossier, too!
    Course Dessert
    Cuisine American
    Keyword strawberry recipe, strawberry sauce
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 8
    Calories 51kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound strawberries, hulled and chopped
    • 1/3 cup granulated sugar
    • 2 teaspoons lemon juice
    • 1/2 teaspoon vanilla extract

    Instructions

    • Combine strawberries, sugar, lemon juice, and vanilla in a medium-sized pot.
    • Cook over medium-low heat for about 15-20 minutes. Stir frequently until the berries release their juices and the sauce starts to thicken.
    • Remove from heat and allow the sauce to cool on the counter or in the refrigerator. The sauce will continue to thicken as it cools.
    • Serve over ice cream, on pancakes, or enjoy with any dessert!

    Notes

    Originally posted June 14, 2019

    Updated April 11, 2023

    Nutrition

    Serving: 2tablespoons | Calories: 51kcal | Carbohydrates: 13g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 7IU | Vitamin C: 34mg | Calcium: 9mg | Iron: 0.2mg