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  • Clothespin Cookies

    Clothespin Cookies

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

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

    Multiple clothespin cookies stacked on top of each other on a cooling rack.

    What are Clothespin Cookies?

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

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

    Ingredients Needed

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

    • Unsalted Butter: This is the backbone of the cookie dough. The chilled butter is cut into small pieces and then blended with the other ingredients to create a crumbly, buttery dough. As the dough bakes, the butter melts and creates a flaky texture that is the perfect base for the sweet filling!
    • Granulated Sugar: Adds sweetness to the dough and also helps it brown in the oven.
    • Egg Yolk: Gives the dough richness and moisture.
    • Flour: To give the shells structure. Regular all-purpose flour works just fine!
    • Salt: Just a pinch to keep your dough from tasting bland.
    • Water: Adjusts the consistency of the dough.

    Filling

    • Granulated Sugar: To make the filling nice and sweet!
    • Flour: Gives the clothespin cookie filling a little bit of structure so it’s easier to pipe into the shells.
    • Milk: Makes the filling smooth!
    • Unsalted Butter: I used room temperature butter so it mixes together with the other ingredients easily.
    • Vanilla Extract: Adds a sweet, floral flavor to the filling.
    • Salt: Helps to make the filling extra flavorful!

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

    Cookies

    1. Combine Ingredients: Add the butter, sugar, egg yolk, flour and salt to a food processor. Pulse together. Add the water and pulse until the dough comes together into a ball.
    2. Transfer to Floured Surface: Remove to a floured surface and press together until only lightly tacky, not sticky. Cut into two and wrap both halves in plastic wrap.
    3. Chill: Chill in the fridge for 1-2 hours.
    4. Preheat Oven, Prep Cookies: Once the dough is nearly done chilling, preheat the oven to 375 degrees Fahrenheit. Wrap the clothespins in small sheets of foil.
    5. Roll Out Dough: Using one half at a time, roll out the dough on a lightly floured surface. Roll it into a rectangle that is about 12×8 inches. Trim the edges with a sharp knife to make them straight. Cut: Cut into 6 1-inch strips.
    6. Shape: Wrap each strip of dough around a prepared clothespin, ensuring the dough overlaps about ¼ inch. Place on a parchment lined baking sheet with the ends of the strip of dough facing down. Repeat with the second half of the dough.
    7. Bake: Bake for 18-20 minutes, until lightly browned.
    8. Cool: Let the cookies cool for 2-3 minutes before gently removing the clothespins. Let them cool the rest of the way on a cooling rack.

    Filling

    1. Flour Mixture: Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.
    2. Transfer to Bowl, Chill: Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes.
    3. Butter Mixture: Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
    4. Combine: Add the flour mixture to the butter one scoop at a time until it is all incorporated.
    5. Add Vanilla: Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.
    6. Fill Cookies: Use a piping bag fitted with a star tip to pipe the filing into the cooled clothespin cookie shells.
    A cream horn cookie shell being piped with filling.

    Tips and Tricks

    These little cream-filled cookies are a dream. They’re surprisingly easy to make and sure to impress wherever they go! To make sure your cream horn cookies turn out perfectly, here are a few more tips to keep in mind.

    • Premade Dough: To cut down on prep time, you can use premade pastry dough!
    • Chill First: Make sure to chill your dough before rolling it out to prevent it from becoming too sticky.
    • Add Egg Wash: Brush the dough with a beaten egg before baking to give it a shiny golden-brown finish.
    • Chill First: Let the baked cream horns cool completely before filling them with cream. This will help them hold their shape.
    • Toppings: Dust your clothespin cookies with powdered sugar or drizzle them with chocolate or caramel sauce for a decorative finishing touch.

    How Long Do Clothespin Cookies Last?

    Before being filled, leftover cookies may be stored in an airtight container in the fridge for up to 3 days. I recommend adding paper towels to the container to help cushion the shells so they don’t crumble.

    • Filled Cookies: Leftover filled cookies can be stored in an airtight container for about a day before getting soft.
    • Freezing Dough: Unbaked dough can be wrapped in two layers of plastic wrap and then placed in a ziplock bag and frozen for up to 3 months. Allow to thaw in the fridge overnight before rolling out.

    Front view of cream horns stacked in a pyramid.

    More Amazing Desserts to Try

    If creamy, delicate desserts are your thing, here are a few more must-try recipes! Whether you’re wanting a foolproof cheese danish recipe, eclairs, or tiramisu, here are a few recipes similar to clothespin cookies that I know you’ll love. They are the perfect way to satisfy any sweet tooth.

    Print

    Clothespin Cookies

    These clothespin cookies (also known as cream horns) are like little bites of heaven, filled with creamy goodness that'll make you forget all your problems – at least until you run out of them. They only take 30 minutes to prepare and are just the soft, creamy pastry you need in your life!
    Course Dessert
    Cuisine American
    Keyword clothespin cookie recipe, clothespin cookies, cream horns, cream horns recipe
    Prep Time 1 hour
    Cook Time 20 minutes
    Chill Time 2 hours
    Total Time 3 hours 20 minutes
    Servings 12 Cookies
    Calories 219kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup unsalted butter chilled
    • 2 teaspoons granulated sugar
    • 1 egg yolk
    • 1 ¼ cup all purpose flour
    • 1 dash salt
    • 5 tablespoons water

    Filling

    • ¾ cup granulated sugar
    • ¼ cup flour
    • 1 cup milk
    • 1 cup unsalted butter room temperature
    • 1 teaspoon vanilla extract
    • 1 dash salt

    Instructions

    Cookies

    • Add the butter, sugar, egg yolk, flour and salt to a food processor. Pulse together. Add the water and pulse until the dough comes together into a ball.
    • Remove to a floured surface and press together until only lightly tacky, not sticky. Cut into two and wrap both halves in plastic wrap.
    • Chill in the fridge for 1-2 hours.
    • Once the dough is nearly done chilling, preheat the oven to 375 degrees Fahrenheit. Wrap the clothespins in small sheets of foil.
    • Using one half at a time, roll out the dough on a lightly floured surface. Roll it into a rectangle that is about 12×8 inches. Trim the edges with a sharp knife to make them straight. Cut into 6 1-inch strips.
    • Wrap each strip of dough around a prepared clothespin, ensuring the dough overlaps about ¼ inch. Place on a parchment lined baking sheet with the ends of the strip of dough facing down. Repeat with the second half of the dough.
    • Bake for 18-20 minutes, until lightly browned.
    • Let the cookies cool for 2-3 minutes before gently removing the clothespins. Let them cool the rest of the way on a cooling rack.

    Filling

    • Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.
    • Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
    • Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
    • Add the flour mixture to the butter one scoop at a time until it is all incorporated
    • Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.
    • Use a piping bag fitted with a star tip to pipe the filing into the cooled shells.

    Nutrition

    Calories: 219kcal | Carbohydrates: 17g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 8mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 509IU | Calcium: 24mg | Iron: 1mg

  • Gefilte Fish Recipe

    Gefilte fish is a traditional Jewish food that is commonly served during Passover. This dish is made from a mixture of ground fish, onions, eggs, and various seasonings, and is typically served cold. Despite its simple ingredients, gefilte fish has a rich history and is deeply ingrained in Jewish culture. In fact, it is believed that the dish dates back to the Middle Ages, when fish was an affordable and plentiful source of protein for Jewish families. Today, gefilte fish continues to be a popular dish during Passover, and is often enjoyed alongside other traditional foods like matzo ball soup and brisket.

    Recipe for Gefilte Fish:

    Ingredients:

    2 lbs. of ground fish (such as carp, whitefish, or pike)
    2 onions, chopped
    3 eggs, beaten
    2 tbsp. matzo meal
    2 tsp. salt
    1 tsp. sugar
    1/4 tsp. black pepper
    1 cup of water
    Instructions:

    In a large mixing bowl, combine the ground fish, chopped onions, beaten eggs, matzo meal, salt, sugar, and black pepper. Mix well until all ingredients are fully incorporated.

    Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or butter.

    Using wet hands, shape the fish mixture into small oval-shaped balls, about 2 inches in diameter.

    Place the fish balls in the prepared baking dish, making sure to leave a bit of space between each one.

    Pour the cup of water over the fish balls, making sure that they are evenly coated.

    Cover the baking dish with foil and bake for 45-60 minutes, or until the fish is fully cooked and the balls are slightly browned.

    Once cooked, remove the baking dish from the oven and let the gefilte fish cool to room temperature.

    Serve the gefilte fish cold, garnished with fresh parsley or horseradish, if desired. Enjoy!

  • No Yeast Flatbread

    No Yeast Flatbread

    No Yeast Flatbread is a quick and easy bread recipe that you’ll be making for years to come! Use it for sandwiches, gyros, pizza, and so much more. No need to wait for this bread to rise, with no yeast and cooked over the stove, it’s a simple recipe that you will want to save for later.

    I love no yeast bread recipes because they are so quick and easy to make. They usually don’t need much attention and come together in a pinch. There are so many reasons to make bread at home. A few of my favorite no yeast recipes are this Butter Beer Bread, this amazing Traditional Soda Bread, and this simple Zucchini Bread.

    Flatbread on a wooden board.

    No Yeast Flatbread

    Flatbread has so many uses in my house! It’s a simple dough that doesn’t require turning on the oven or using yeast. I love the flavor of this flatbread, and I love making it at home! The smell as it cooks on the stove is just unmatched. And you can use flatbread for so many things. Gyros are a simple dinner that can be filling and fun for everyone. If you’ve never had a flatbread pizza, you need to make one right now! And flatbread is amazing all on it’s own. One of my favorite ways to dress it up is to add mozzarella, tomato, and a drizzle of balsamic vinegar for a Caprese flatbread. Yum!

    Did you know that focaccia is actually considered a flatbread? Other flatbreads are the pita and naan. A tortilla is also technically a flatbread! Flatbread can have yeast or no yeast, and are made by almost every culture all over the world. They are also one of the first breads to be made, so they have lots of history. They are also amazingly delicious! You can make this flatbread recipe your own by adjusting the recipe to exactly how you want it to taste.

    Ingredients

    I absolutely love how simple no yeast flatbread is to make. You only need 5 ingredients, the rest are just for extra flavor! I like to add dried seasonings to my dough, but if you don’t want to then you don’t have to. You can find the measurements below in the recipe card.

    • Olive Oil: This is for bringing the dough together and for cooking the flatbread.
    • Warm Water: The temperature of the water helps the flour come together in this dough.
    • All-Purpose Flour: It’s easy to work with and you already have some in your pantry!
    • Baking Powder: This is to help it puff up just the right amount on the stovetop.
    • Salt: This goes in the dough to help bring out all the yummy flavors.
    • Garlic Powder: I like to just garlic powder in flatbread, it reminds me of garlic naan which I love!
    • Oregano: This dried herb is so subtle yet full of delicious flavor.
    • Basil: I love to add a little dried basil to the dough. You can also add fresh basil over the top once it’s finished cooking!
    • Fresh Parsley: This is for extra flavor and color on the top.
    • Kosher Salt: For garnish.
    Process photos showing how to make the dough, divide it, shape it, and cook it.

    Flatbread Recipe with No Yeast

    This flatbread recipe is so straightforward, I have my kids help me with it! It’s a really simple dough that doesn’t require any kneading. You don’t have to worry about the dough rising or anything, because there is no yeast and the dough is cooked over a skillet until golden brown.

    1. Mix Wet and Dry: In a large bowl, combine the ¼ cup of olive oil and water. In a separate bowl whisk together your flour, baking powder, salt, garlic powder, oregano, and basil.
    2. Add Dry to Wet and Mix: Add dry ingredients to the wet ingredients and then stir with a spatula until it all begins to come together, it will seem crumbly at first, take it from the bowl and work it with your hands until it forms a smooth dough. This can take 2-4 minutes.
    3. Divide and Shape: Dump the dough out onto a lightly floured surface and divide into 4 equal pieces, then roll each piece into a round and cover with saran wrap. Let the dough rest for about 10 minutes to relax.
    4. Flatten: Roll each piece of dough out into a flat even disk after the resting time.
    5. Cook: Heat a medium sized skillet over medium high heat, once it has come up to temp, then spread about 1 teaspoon of olive oil on the skillet and place one rolled out flatbread on the pan. Cook one side until bubbles begin to form, about 2-3 minutes.
    6. Brush with Olive Oil: Brush the top side of the flatbread with additional olive oil and flip it over, cooking the other side for another 2 minutes.
    7. Garnish: Once the flatbread has finished cooking, remove it from the skillet and sprinkle it with some chopped parsley and flaky salt. Repeat with the remaining rounds of dough.
    A close up of the flatbread.

    Tips for Making No Yeast Flatbread

    I love how many ways there are to make flatbread! This one in particular doesn’t need any yeast. Here are some tips for making this recipe your own!

    • Whole Wheat Flour: A lot of people want to know if you can make this recipe with whole wheat flour. You definitely can! Wheat flour usually sucks up more water than all purpose, so you may need to add more water to the dough.
    • Added Ingredients: You can add more to this recipe to spice things up! You can add sesame seeds, fresh herbs, cheese, or even crushed nuts! There are no limits to how to flavor this bread. There is even more you can add on top!
    • How to Eat Flatbread: This is an American flatbread recipe, and you can add whatever your heart desires on top! Make it into a sandwich, gyro, flatbread pizza, the list goes on. It’s also great dipped in hummus or smeared in butter or guacamole. You can eat it like naan and put curry and rice on top of it. It goes great with a bowl of soup. Like I said, it’s great with almost everything!

    Flatbread on a wooden board.

    Storing Leftovers

    Storing flatbread is as easy as making it! It won’t last as long as storebought bread because it doesn’t have any preservatives. Here are my tips to keeping it fresh for as long as possible.

    • On the Counter: Once the bread has completely cooled, store it in an airtight container on the counter for up to 4 days or in the fridge for a week.
    • In the Freezer: This bread will last up to 3 months in the freezer. Store it in a plastic airtight bag with parchment paper in between each piece.

    More No Yeast Bread Recipes

    I love love love homemade bread! I have started getting in the habit of making all of our bread at home, and here are a few of my favorite recipes that really are simple. You can keep it up if I can!

    Print

    Flatbread

    No Yeast Flatbread is a quick and easy bread recipe that you'll be making for years to come! Use it for sandwiches, gyros, pizza, and so much more. No need to wait for this bread to rise, with no yeast and cooked over the stove, it's a simple recipe that you will want to save for later.
    Course Bread, Side Dish
    Cuisine American
    Keyword flatbread, no yeast flatbread
    Prep Time 35 minutes
    Cook Time 25 minutes
    Total Time 1 hour
    Servings 4 flatbreads
    Calories 410kcal
    Author Alyssa Rivers

    Ingredients

    • ¼ cup olive oil plus more for cooking
    • 1 cup warm water
    • 2 ½ cups all purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • ½ teaspoon oregano
    • 1 teaspoon basil
    • 3 tablespoons fresh parsley chopped
    • Flaky or kosher salt for garnish

    Instructions

    • In a large bowl, combine the ¼ cup of olive oil and water. In a separate bowl whisk together your flour, baking powder, salt, garlic powder, oregano, and basil.
    • Add the dry ingredients to the wet ingredients and stir with a spatula until it all begins to come together, it will seem crumbly at first, take it from the bowl and work it with your hands until it forms a smooth dough. This can take 2-4 minutes.
    • Dump the dough out onto a lightly floured surface and divide into 4 equal pieces, roll each piece into a round and cover with saran wrap. Let the dough rest for about 10 minutes to relax.
    • Roll each piece of dough out into a flat even disk after the resting time.
    • Heat a medium sized skillet over medium high heat, once it has come up to temp, spread about 1 teaspoon of olive oil on the skillet and place one rolled out flat bread on the pan. Cook one side until bubbles begin to form, about 2-3 minutes.
    • Brush the top side of the flat bread with additional olive oil and flip it over, cooking the other side for another 2 minutes.
    • Once the flat bread has finished cooking, remove it from the skillet and sprinkle it with some chopped parsley and flaky salt. Repeat with the remaining rounds of dough.

    Nutrition

    Calories: 410kcal | Carbohydrates: 61g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 590mg | Potassium: 315mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 258IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 4mg
  • Air Fryer Frozen Shrimp

    Air Fryer Frozen Shrimp

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    Seafood lovers! Here is the EASIEST way to make crispy, breaded shrimp in the air fryer! Making air fryer frozen shrimp takes less than 10 minutes and turns out perfectly every time. The hardest part is choosing what dipping sauce to serve it with!

    This air fryer frozen shrimp is SO easy to make, and tastes absolutely incredible! I’m sure you’ve seen all of the hype about air fryers by now, but they’re truly worth the investment. They make cooking so easy! If you love shrimp as much as I do, you’ll have to try air fryer coconut shrimp and this juicy 10-minute shrimp next!

    Cooked, breaded shrimp served on a gray plate.

    Frozen Breaded Shrimp in the Air Fryer

    Cooking frozen breaded shrimp in an air fryer is so easy, it’s practically foolproof! All you need to do is preheat the air fryer, pop the shrimp in the basket, and let it do its magic. There’s no need to defrost the shrimp or add any oil, which makes it a hassle-free cooking experience. (Perfect for busy weeknights!) Plus, the air fryer cooks the shrimp evenly, ensuring that each piece comes out crispy and golden brown. It’s a no-brainer when you’re craving shrimp but want it in a snap. I know, I know, it seems too good to be true! Trust me though, this air fryer frozen shrimp is SO delicious, and definitely a recipe to keep in your back pocket.

    And the best part? The taste! The shrimp comes out perfectly seasoned and crunchy, just like you’d get at a restaurant. The breading stays crispy, and the shrimp itself is juicy and tender. (The power of air fryers!) You can dip the shrimp in cocktail sauce, tartar sauce, or your favorite sauce to add even more flavor. It’s hard to believe that something so easy to make can taste so good. So next time you’re looking for a quick and tasty meal, reach for frozen breaded shrimp and your trusty air fryer. It doesn’t disappoint! For more quick and easy air fryer recipes, check out this list here!

    Everything You’ll Need to Make It

    Let’s keep this ingredient list short and sweet. Feel free to add in any extra seasonings! I like to add a squeeze of lemon, but honestly frozen breaded shrimp is delicious as-is!

    • Breaded Frozen Shrimp: (Shrimp Butterfly) Pick up your favorite kind from the grocery store! I used 16 ounces worth.
    • Non-Stick Cooking Spray: To help keep your frozen shrimp from sticking to the bottom of your air fryer basket. It also helps to keep the shrimp crispy! You can use a little bit of cooking oil, butter, or shortening instead if you wish.
    • Squeeze of Lemon: (Optional) This is my favorite finishing touch! It adds a hint of zest that tastes amazing with the breaded shrimp.

    Making Frozen Breaded Shrimp in the Air Fryer

    This shrimp recipe is foolproof. Anyone can make it! Simply toss your frozen shrimp into the basket and then let your air fryer work its magic. It’s as easy as that, truly! Because this delicious, crispy shrimp is so easy to whip up, you’re going to want to make it all the time. It’s the perfect solution for when you’re craving some restaurant-quality seafood but don’t want to spend hours slaving away in the kitchen. Let’s get started!

    1. Preheat Air Fryer: Preheat the air fryer to 400 degrees Fahrenheit.
    2. Add Shrimp to Basket: Add the frozen shrimp to the air fryer tray or basket in a single layer. Then spray with non-stick cooking spray if you want it crispy.
    3. Cook: Close the basket and then air fry for 8 minutes flipping the shrimp halfway through at the 4-minute mark.
    4. Enjoy: Serve with a squeeze of lemon and dipping sauce on the side!
    Frozen shrimp being added to the basket of an air fryer.

    Tips for Making Frozen Shrimp in the Air Fryer

    Here are extra tips to keep in mind as you cook your air fryer frozen breaded shrimp. This is one of my new favorite shrimp recipes. It honestly tastes like it came from a restaurant!

    Cooked shrimp in the bottom of an air fryer basket.

    Storing / Reheating

    As long as your shrimp is stored properly, it should stay good for a few days after you’ve made it!

    • In the Refrigerator: Store cooked shrimp in an airtight container for up to 3 days.
    • Reheating: To reheat your shrimp, I recommend using your air fryer so it keeps it nice and crisp. A few minutes at 375 degrees F should do the trick!

    A piece of shrimp being dipped into a creamy sauce.

    More Amazing Shrimp Recipes

    From crispy fried shrimp to garlic shrimp scampi, I’ve got you covered! These are a few of my favorite shrimp recipes on the blog and I know you will love them as much as I do! The shrimp always turns out perfectly juicy and tender, and the different sauces really take its flavor to the next level. Whether you’re craving something sweet, spicy, or something in between, there’s a recipe for you! For more dinner inspiration, find my full list of shrimp recipes here.

    • Preheat the air fryer to 400 degrees Fahrenheit.

    • Add the frozen shrimp to the air fryer tray or basket in a single layer. Spray with non-stick cooking spray if you want it crispy.

    • Close the basket and cook in the air fryer for 8 minutes flipping the shrimp halfway through at the 4-minute mark.

    • Serve with a squeeze of lemon and dipping sauce on the side!

    Serves:

    Serving3ouncesCalories386kcal (19%)Protein91g (182%)Fat2g (3%)Saturated Fat0.5g (3%)Polyunsaturated Fat1gMonounsaturated Fat0.4gTrans Fat0.02gCholesterol730mg (243%)Sodium540mg (23%)Potassium1197mg (34%)Calcium290mg (29%)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 Appetizer, Dinner, lunch

    Cuisine Seafood

    Keyword air fryer breaded shrimp, air fryer frozen shrimp, frozen breaded shrimp in air fryer

  • Stuffed Mushroom Recipe

    Get ready to sink your teeth into a savory and satisfying dish that’s packed with flavor and texture. These insanely stuffed mushrooms are the perfect appetizer or side dish for any occasion. Each bite is a burst of deliciousness as you taste the earthy mushrooms, creamy cheese, and crispy breadcrumbs all coming together in perfect harmony. This recipe takes the humble mushroom to new heights and will have your taste buds begging for more. So, let’s get started and create a dish that’s sure to impress your family and friends.

    Ingredients:

    12 large button mushrooms
    1/4 cup breadcrumbs
    1/4 cup grated Parmesan cheese
    2 tablespoons chopped fresh parsley
    2 tablespoons olive oil
    1 small onion, finely chopped
    2 garlic cloves, minced
    4 ounces cream cheese, softened
    1/4 cup sour cream
    Salt and freshly ground black pepper, to taste
    Instructions:

    Preheat the oven to 375°F and line a baking sheet with parchment paper.

    Remove the stems from the mushrooms and chop them finely.

    In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, and chopped parsley.

    Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook for 2-3 minutes, until the onion is soft and translucent.

    Add the chopped mushroom stems to the skillet and cook for an additional 2-3 minutes, until they are tender and the liquid has evaporated.

    In a medium bowl, mix together the cream cheese and sour cream until smooth. Add the cooked mushroom mixture and stir to combine.

    Season the filling with salt and black pepper to taste.

    Stuff the mushroom caps with the filling, then top each mushroom with the breadcrumb mixture.

    Bake the mushrooms for 20-25 minutes, until the filling is hot and bubbly and the breadcrumbs are golden brown.

    Remove from the oven and let cool for a few minutes before serving.

    Enjoy your insanely delicious stuffed mushrooms!

  • Swiss Roll Cake

    Swiss Roll Cake

    A classic and beautiful dessert, this Swiss Roll Cake is a rich chocolate sponge filled with pillowy whipped cream and covered in a chocolate ganache. This dessert is not only stunning, it’s also incredibly tasty and every chocolate lover’s dream!

    I like to think of myself as a kind of cake connoisseur, meaning I’ve made and sampled a LOT of kinds of cake of course. From birthdays to holidays to a fun dinner, cake has a place at them all. This Swiss roll cake is going to be your new go-to cake for every occasion. A few of my other recipes that I can’t get enough of are this Easter Cake, this Eclair Cake, and this Better Than Anything Cake!

    A slice of swiss roll cake on a plate.

    Swiss Cake Roll

    This Swiss roll cake is no average chocolate cake! It’s SO light and fluffy, and incredibly moist. It has to be the perfect texture and thickness so that it can roll into that beautiful spiral without tearing or crumbling. The secret? Sour cream and whipped egg whites! If you have never had a sour cream cake (I’m in love with sour cream pound cake), you are going to fall in love with this one.

    What makes a Swiss roll cake so good? Well, for starters, it’s filled with fluffy whipped cream and topped with a silky smooth chocolate ganache. I’m already in love! The other reason to try this cake is it’s absolutely gorgeous. It’s so fun to cut into and to see the swirl of cake and filling. It’s a cake that everyone loves when they see it. You can also decorate the outside in a lot of fun ways to ramp up the wow factor! It’s similar to a jelly roll cake, so if you have ever made one you are already a pro at this!

    Ingredients

    A Swiss cake roll is easier than you may think. I have definitely watched a lot of baking shows where they had to make this cake, and I feel like they make it look harder than it is just for entertainment! So forget everything you’ve heard about this cake, it’s easier than it sounds and the ingredients are very simple. You make a sour cream chocolate sponge cake, then whipped cream, and a delicious chocolate ganache. You can find the measurements below in the recipe card.

    Cake Ingredients

    • All-Purpose Flour: This is the easiest flour to work with for this recipe.
    • Dark Cocoa Powder: Dark cocoa powder has a really deep flavor that is perfect in this cake.
    • Baking Powder: This helps to leaven the cake and keeps it light and fluffy.
    • Instant Coffee: Coffee helps to deepen the chocolate flavor, and adds a depth of flavor you can’t get without it!
    • Salt: I add salt to help balance out the sweet flavors.
    • Eggs: I always use large grade A eggs in my recipes.
    • Granulated Sugar: Your regular pantry sugar.
    • Sour Cream: If you have never added sour cream to a cake, you are going to love the flavor it adds! It actually makes the cake moister and richer, and you need a really moist cake for this recipe so it doesn’t crack or crumble.
    • Butter: Use unsalted butter. You are going to melt the butter, so you don’t have to worry about it being room temperature.
    • Vanilla Extract: It brings out all of the flavors in the cake.

    Filling

    • Heavy Whipping Cream: I like to use a high fat heavy cream for the best structure and flavor.
    • Powdered Sugar: This is to sweeten the whipped cream filling while keeping it really smooth.
    • Vanilla Extract: This is optional, but I love to add a little vanilla flavor because it brings out all of the flavors in the filling. I think it brings the whole Swiss roll cake together.

    Ganache

    • Semi Sweet Chocolate: You can use pretty much any kind of chocolate chips for a simple ganache. I prefer semi sweet since the whipped filling is really sweet. You could use dark chocolate or lighter chocolate if you choose.
    • Heavy Cream: It is important that you use heavy cream to get the right consistency and shine. It’s traditional on a Swiss roll cake.
    Process photos showing how to roll and assemble the recipe.

    Swiss Roll Cake Recipe

    I love this Swiss roll cake for so many reasons. It’s better than a layered cake if you ask me, because you get the filling in every bite! It’s not too sweet, and it’s SO moist. I can eat just one slice and feel totally satisfied. If you want tips for making this Swiss roll cake even more special, I share those below in the tip box.

    Bake Swiss Roll Cake

    1. Prep: Preheat the oven to 350° and prep a 17×12 inch rimmed baking sheet by spraying it with non-stick baking spray and lining it with parchment paper. Be sure to let the parchment paper have at least 1 inch overhang on all sides. Spray the parchment lightly with the non-stick baking spray.
    2. Mix Dry: In a medium bowl whisk together the flour, cocoa powder, baking powder, instant coffee and salt. Set aside.
    3. Mix Wet and Dry: In a large bowl whisk together the egg yolks and sugar until well combined and light in color. Add in the sour cream, butter and vanilla extract and whisk until combined. Fold in the dry ingredients until just combined.
    4. Whip Egg Whites: In another bowl whip the egg whites until stiff peaks form. Fold ⅓ of the whipped egg whites into the batter until combined and then add the rest and fold until just barely combined and no white streaks remain.
    5. Bake: Spread the Swiss roll cake batter evenly into the prepared pan and bake for 10-12 minutes, until the center of the cake springs back when gently pressed on.

    Roll Cake

    1. Cool and Dust: Let the Swiss roll cake cool for just about 2 minutes. Meanwhile prepare a clean kitchen towel by dusting it lightly with powdered sugar. Once the cake has cooled for 2 minutes and is still pretty hot, run a knife around the edges and then very carefully and quickly turn the cake out onto the kitchen towel. Carefully and slowly peel back the parchment paper from the cake, making sure not to tear the cake at all. Dust the cake with more powdered sugar.
    2. Roll Cake: Starting from the short end, use the towel to roll the warm cake snuggly so the towel is being rolled up inside it. Place the towel with the cake’s seam side down and let it cool completely, about an hour.
    3. Unroll: Gently unroll the cake from the kitchen towel. Make sure none of the cake sticks to the towel as it’s unrolled.

    Whiped Cream Filling

    1. Whip Cream: Whip the cream, powdered sugar, and vanilla together until medium stiff peaks form.
    2. Add Cream to Cake: Spread the cream over the cake, leaving about ½ inch border along one short end free of cream.
    3. Roll Cake: Gently roll the cake up, carefully pulling the towel off the outside of it as it is rolled up.
    4. Wrap in Plastic Wrap: Carefully wrap the Swiss roll cake with plastic wrap and chill for 2-3 hours, or overnight.
    5. Unwrap: When ready to serve, unwrap the cake and place on a cooling rack with parchment or wax paper underneath.
    6. Add Ganache to Top: Prepare the ganache and pour over the top of the cake. Let the ganache set before carefully transferring the cake from the rack to the serving plate.

    Make Ganache

    1. Make Ganache: Place the chocolate in a small bowl. Heat the cream in the microwave until steaming but not boiling, about 1 minute. Pour the hot cream over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and cream until smooth. Add ganache to top of Swiss roll cake.
    An overhead view of the swiss roll pieces on a cutting board.

    Tips for Making Swiss Roll Cake

    This Swiss roll cake is stunning on its own, but I love to take recipes and change them up all the time. You can add extra flavors and designs to make this cake new every time.

    • About the Pan: You will need a 17inch x12inch pan for this recipe. That is just your standard large cookie sheet, so hopefully you already have one. I don’t like to use the jelly roll pan because it’s just slightly larger than this pan and you won’t really use it for anything else!
    • Flavor the Whipped Cream: One way to add more fun to this recipe is by flavoring the whipped cream. You can add any zest or juice. You could add pieces of fruit or pretty much any extract you want. I love orange and chocolate together, so sometimes I add some orange juice and zest to the whipped cream. I also love using freeze-dried fruit powders to add flavor and color without adding extra liquid.
    • Add a Jam: This is another great way to add extra flavor. I personally love apricot jam, homemade strawberry jam, and peach jam. You can spread the jam on the cake before adding the whipped cream.
    • Decorate the Outside: You can use stencils and dust powdered sugar in designs on the outside. I love using things like edible paint and flowers. You can also make the outside look like a log for a Yule log cake effect. There are so many ways to make this cake stand out!

    A close up on the Swiss roll cake.

    Storing Leftovers

    This Swiss roll cake is so simple to store! Because it is covered in a ganache, it doesn’t dry out as quickly as your average cake with layers. Once you pour the ganache over the top, you will want as little touching the outside as possible or it will pull the ganache off.

    • In the Refrigerator: If you cut into your cake, make sure to press plastic wrap on the ends so that piece doesn’t dry out. You can also cut the entire log into slices and put a piece of wax paper on either side and stack them on their sides. Store in the refrigerator for up to 4 days.

    A piece of cake on the plate with a bite taken out of it.

    More Cake Recipes

    Being able to bake a cake is a really great skill to have in the kitchen. You can save a lot of money by baking a simple cake with a beautiful design, and it’s a lot of fun! Learning to pipe frosting and make different toppings are always something I try to teach my kids. It’s relaxing and so delicious! Here are a few cake recipes that you can practice decorating that also taste incredible!

    Print

    Swiss Roll Cake

    A classic and beautiful dessert, this Swiss Roll Cake is a rich chocolate sponge filled with pillowy whipped cream and covered in a chocolate ganache. This dessert is not only stunning, it's also incredibly tasty and every chocolate lover's dream!
    Course Cake, Dessert
    Cuisine American
    Keyword cake recipe, jelly roll cake, Swiss roll cake, yule log cake
    Prep Time 30 minutes
    Cook Time 15 minutes
    Cooling Time 1 hour
    Total Time 1 hour 45 minutes
    Servings 8 People
    Calories 543kcal
    Author Alyssa Rivers

    Ingredients

    Cake

    • ¾ Cup All-Purpose Flour
    • 1/3 Cup Dark Cocoa Powder
    • 1 tsp baking powder
    • 1 teaspoon instant coffee
    • ½ tsp salt
    • 4 large eggs divided
    • ¾ cup granulated sugar
    • 5 tablespoons sour cream
    • ¼ cup unsalted butter melted
    • 1 teaspoon vanilla extract

    Filling

    • 1 ⅓ cup heavy whipping cream chilled
    • 3 tablespoons powdered sugar
    • ½ teaspoon vanilla extract

    Ganache

    • 6 ounces semi sweet chocolate
    • 1/2 cup heavy cream

    Instructions

    Cake

    • Preheat the oven to 350° and prep a 17×12 inch rimmed baking sheet by spraying it with non-stick baking spray and lining it with parchment paper. Be sure to let the parchment paper have at least 1 inch overhang on all sides. Spray the parchment lightly with the non-stick baking spray.
    • In a medium bowl whisk together the flour, cocoa powder, baking powder, instant coffee and salt. Set aside.
    • In a large bowl whisk together the egg yolks and sugar until well combined and light in color. Add in the sour cream, butter and vanilla extract and whisk until combined. Fold in the dry ingredients until just combined.
    • In another bowl whip the egg whites until stiff peaks form. Fold ⅓ of the whipped egg whites into the batter until combined and then add the rest and fold until just barely combined and no white streaks remain.
    • Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, until the center of the cake springs back when gently pressed on.
    • Let the cake cool for just about 2 minutes. Meanwhile prepare a clean kitchen towel by dusting it lightly with powdered sugar. Once the cake has cooled for 2 minutes and is still pretty hot, run a knife around the edges and then very carefully and quickly turn the cake out onto the kitchen towel. Carefully and slowly peel back the parchment paper from the cake, making sure not to tear the cake at all. Dust the cake with more powdered sugar.
    • Starting from the short end, use the towel to roll the warm cake snuggly so the towel is being rolls up inside it. Place the towel with the cake’s seam side down and let it cool completely, about an hour.
    • Gently unroll the cake from the kitchen towel. Make sure none of the cake sticks to the towel as it’s unrolled.

    Filling

    • Whip the cream, powdered sugar, and vanilla together until medium stiff peaks form.
    • Spread the cream over the cake, leaving about ½ inch border along one short end free of cream.
    • Gently roll the cake up, carefully pulling the towel off the outside of it as it is rolled up.
    • Carefully wrap the cake with plastic wrap and chill for 2-3 hours, or overnight.
    • When ready to serve, unwrap the cake and place on a cooling rack with parchment or wax paper underneath.
    • Prepare the ganache and pour over the top of the cake. Let the ganache set before carefully transferring the cake from the rack to the serving plate.

    Ganache

    • Place the chocolate in a small bowl. Heat the cream in the microwave until steaming but not boiling, about 1 minute. Pour the hot cream over the chocolate and let it sit for a few minutes. Use a whisk to combine the chocolate and cream until smooth.

    Nutrition

    Calories: 543kcal | Carbohydrates: 46g | Protein: 8g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 164mg | Sodium: 198mg | Potassium: 337mg | Fiber: 3g | Sugar: 32g | Vitamin A: 1155IU | Vitamin C: 0.4mg | Calcium: 99mg | Iron: 3mg
  • Focaccia Pizza

    Focaccia Pizza

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    As if focaccia bread wasn’t good enough, now you can level it up with your favorite pizza toppings! Focaccia pizza is cheesy and flavorful, all on top of the most soft and dreamy crust!

    Switch up pizza night with this focaccia pizza and a few of my other favorite recipes: bubble pizza, pizza quesadillas, and Thai chicken flatbread pizza! They’re all super easy to make and SO delicious!

    Top-down view of focaccia pizza in the pan.

    Focaccia Pizza Recipe

    If you’re looking for a new way to enjoy pizza, try using focaccia bread as the base! It is SO amazing! The bread is soft and fluffy, but with a crispy crust that packs a punch of flavor. It’s perfect for all of your favorite toppings and sure to leave your family wanting more!

    Not only does focaccia pizza taste amazing, but it’s also super easy to throw together. Focaccia dough requires fewer ingredients and doesn’t require as much time to rise. Plus, you can make the dough in advance and freeze it to use later! So if you’re in the mood for a delicious and easy-to-make pizza, try using focaccia bread as the base. Your taste buds will thank you! The flavor and soft, pillowy texture is out of this world.

    Ingredients Needed

    Focaccia bread can be topped with all kinds of toppings. Anything from classic tomato sauce and mozzarella (this is what I made!) to creative combinations like feta crumbles, figs, and a drizzle of balsamic vinaigrette. So why settle for plain old pizza when you can indulge in the flavorful goodness of focaccia? Trust me, once you get a bite of the soft and fluffy crust, you won’t want pizza any other way! Note: all measurements can be found in the recipe card at the end of the post.

    Focaccia Bread

    • Warm Water: Activates the yeast and helps the flour to absorb all the flavor and moisture it needs.
    • Active Dry Yeast: The yeast that brings the dough to life! Without it, we wouldn’t have that fluffy, perfect texture that makes focaccia bread so irresistible.
    • Granulated Sugar: Just a pinch of sugar makes everything nice, especially for the yeast. It gives the yeast something to feed on and helps it grow, giving the focaccia its perfect rise.
    • Extra-Virgin Olive Oil: Gives focaccia its signature crispy crust, and also keeps it moist and flavorful.
    • Salt: Just a couple of tablespoons to keep your bread from tasting bland.
    • All-Purpose Flour: Gives focaccia its structure.
    • Italian Seasoning: When life gives you basil, oregano, and thyme, make Italian seasoning! This blend of herbs adds a delicious flavor to the dough, making it taste like it was made in the heart of Italy.
    • Garlic Powder: For an extra pop of savory flavor.

    Pizza

    • Pizza Sauce of Choice: I used regular red sauce, but alfredo sauce or pesto would also work great!
    • Shredded Mozzarella Cheese: Shred your own for best results! I used low-moisture mozzarella cheese.
    • Fresh Mozzarella Rounds: To add extra cheesy goodness to the focaccia pizza.
    • Parmesan Cheese: Again, if you want the best possible flavor, grate your own parmesan!
    • Salt and Pepper: Add to taste.
    • Basil Leaves: For garnish. They add amazing aromatics and give the pizza a pop of extra flavor.

    How to Make Focaccia Pizza

    Making homemade focaccia pizza is a lot easier than you’d think! It takes a little bit of patience and effort, but the end result is a delicious and satisfying labor of love that’s sure to impress. It’s hard to go back to normal pizza dough once you’ve tried making pizza on soft, chewy goodness.

    For the Focaccia:

    1. Activate Yeast: In a small bowl mix warm water, yeast, and sugar. Then let sit until the yeast becomes foamy, about 5 minutes
    2. Flour Mixture: In the bowl of a stand mixer, fitted with the paddle, mix your yeast mixture, ¼ cup olive oil, salt, and 2 cups of your flour.
    3. Add More Flour as Needed: Begin mixing and stir in additional flour (½ a cup at a time), and knead on low speed until all flour is incorporated. Add just enough flour so that you have a soft but not too sticky dough (I used 3.5 cups)
    4. Develop Gluten: Once your dough has come together mix for an additional 2 minutes on medium speed to help develop the gluten
    5. Add to Bowl: Remove dough from mixer and place in a bowl oiled with some olive oil. Cover with plastic wrap or a towel dampened with warm water.
    6. Proof: Let the dough sit until it has doubled in size, about an hour.
    7. Shape: Remove dough from bowl and place on an oiled sheet pan, be sure to degas and stretch the dough as far as it will go on the pan without tearing.
    8. Let Dough Rest: Cover and let the dough sit until it has relaxed enough to stretch to cover the pan entirely, about 20-30 minutes.
    9. Shape Again: Use your fingers to create dimples in the dough, being sure to even the dough out on the pan as you do so.
    10. Preheat Oven: Preheat oven to 375 degrees Fahrenheit.

    Preparing Your Pizza:

    1. Add Pizza Sauce: At this point you are going to assemble your pizza. Spread your sauce of choice evenly over the surface of the dough, leaving some space for a crust if you would like.
    2. Layer With Toppings: In a small bowl mix together your mozzarella and parmesan cheeses and spread them evenly over the sauced dough. If you want additional toppings such as pepperoni, mushrooms, sliced bell pepper, onions, onions, etc. Now is the time to put them on.
    3. Bake: Sprinkle some salt and pepper over the top of it all and place the assembled pizza into your preheated oven, bake for 35-45 minutes.
    4. Enjoy and Serve: Remove from oven when the crust is cooked and all the cheese has melted. Enjoy fresh after allowing the focaccia pizza to cool for a few minutes.
    4-photo collage of pizza being prepared.

    Tips and Variations

    You probably have a pretty good idea of the kind of pizza you want to make, but just in case you want to switch things up, here are a few extra ideas! I have also included a few tips on how to make the best focaccia bread possible. Focaccia pizza is so delicious, I know you’re going to love it as much as I do!

    • Activate Yeast With Warm Water: Make sure to use warm water to activate the yeast. The water should be around 110-115 degrees Fahrenheit (43-46°C) to help activate the yeast and make sure it rises properly.
    • Be Generous With Olive Oil: Don’t skimp on the olive oil. Focaccia bread is known for its crispy and flavorful crust, which is achieved by generously coating the dough with olive oil before baking.
    • Different Toppings: To keep this recipe simple I only made a cheese pizza, but you can add any number of toppings you would like! For proteins, try pepperoni, Italian sausage, bacon crumbles or grilled chicken! You really can’t go wrong with the veggies you add. Try adding chopped bell peppers, mushrooms, olives, spinach, arugula, corn, you name it!
    • Different Sauces: Try using alfredo sauce, BBQ sauce, buffalo sauce, walnut pesto, or even peanut sauce for a Thai-inspired pizza! Also try drizzling some hot honey on top. It’s the best!

    Serving a slice of focaccia pizza.

    How Long Does Focaccia Pizza Last?

    Store leftovers in the fridge in an airtight container for 4-5 days. It will have the best flavor 1-2 days after making it. To reheat your focaccia pizza, you can either pop it in the microwave or in the oven for about 5 minutes at 350 degrees Fahrenheit.

    Slices of pizza stacked on top of each other.

    More Delicious Pizza Recipes

    Here are a few more great pizza recipes to try that I know the whole family will love! They’re extremely easy to whip up and will leave your stomachs happy. You can never go wrong with pizza! For me, it’s one of the best comfort foods out there.

    Focaccia

    • In a small bowl mix warm water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes

    • In the bowl of a stand mixer, fitted with the paddle, mix your yeast mixture, ¼ cup olive oil, salt, and 2 cups of your flour.

    • Begin mixing and add additional flour (½ a cup at a time), and knead on low speed until all flour is incorporated. Add just enough flour so that you have a soft but not too sticky dough (I used 3.5 cups)

    • Once your dough has come together mix for an additional 2 minutes on medium speed to help develop the gluten

    • Remove dough from mixer and place in a bowl oiled with some olive oil. Cover with plastic wrap or a towel dampened with warm water.

    • Let the dough sit until it has doubled in size, about an hour.

    • Remove dough from bowl and place on an oiled sheet pan, be sure to degas and stretch the dough as far as it will go on the pan without tearing.

    • Cover and let the dough sit until it has relaxed enough to stretch to cover the pan entirely, about 20-30 minutes.

    • Use your fingers to create dimples in the dough, being sure to even the dough out on the pan as you do so.

    • Preheat oven to 375 degrees fahrenheit.

    Pizza

    • At this point you are going to assemble your pizza. Spread your sauce of choice evenly over the surface of the dough, leaving some space for a crust if you would like.

    • In a small bowl mix together your mozzarella and parmesan cheeses and spread them evenly over the sauced dough. If you want additional toppings such as pepperoni, mushrooms, sliced bell pepper, onions, olives, ect. Now is the time to put them on.

    • Sprinkle some salt and pepper over the top of it all and place the assembled pizza into your preheated oven, bake for 35-45 minutes.

    • Remove from oven when the crust is cooked and all the cheese has melted. Enjoy fresh after allowing the pizza to cool for a few minutes.

    Serves: 8

    Calories252kcal (13%)Carbohydrates33g (11%)Protein7g (14%)Fat10g (15%)Saturated Fat3g (15%)Polyunsaturated Fat1gMonounsaturated Fat6gCholesterol9mg (3%)Sodium847mg (35%)Potassium156mg (4%)Fiber2g (8%)Sugar2g (2%)Vitamin A222IU (4%)Vitamin C2mg (2%)Calcium90mg (9%)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

    Cuisine American

    Keyword focaccia pizza, focaccia pizza recipe

  • Ermine Frosting

    Ermine Frosting

    Ermine frosting, sometimes called roux frosting or flour frosting, is made by cooking flour, sugar, and milk. Never heard of it? I hadn’t either, but it’s actually a super light and fluffy frosting (that does NOT taste floury at all) that reminds me of sweet whipped cream. You are going to love this unique frosting!

    Ok, frosting made with flour?! I know, it doesn’t sound as good as it tastes, because this frosting is 100% delicious! You can’t taste the flour at all, and it’s so light and airy you would think it was whipped cream or had egg whites in it. It’s definitely my new favorite frosting!

    Ermine frosting in a little bowl with a piping bag next to it.

    What is Ermine Frosting?

    Did you know that ermine frosting is the traditional frosting that goes on top of red velvet cake? I know right, mind blown! I thought red velvet cake ALWAYS had cream cheese frosting, but that’s not the case. So what is ermine frosting? Well, get ready to be surprised. Ermine frosting is actually a boiled milk frosting, with flour. You cook flour, sugar, and milk together to make a paste. Then you whip that paste until it looks like whipped cream. Pretty bizarre right? Well, what’s even crazier is how delicious this frosting is!

    I was NOT expecting to like this frosting, instead, I’m in love with it. First of all, it almost seems like magic when it whips into this light and fluffy frosting that reminds me of the center of an angel cream donut. It’s so silky smooth, and you add a little vanilla flavoring to give it more depth. You could also turn it into a chocolate frosting by adding cocoa powder. It is the perfect alternative to a swiss meringue buttercream if you don’t want to go through a lot of eggs. Use this in place of your buttercream frosting recipe on your next cake and watch how everyone falls in love with this frosting!

    Ingredients

    Ok, get ready for ingredients that you aren’t used to seeing in frosting! This ermine frosting uses granulated sugar and yep, flour. Keep things simple and just use all-purpose flour, it seems to work best. You can find the measurements below in the recipe card.

    • Granulated Sugar: Because you are cooking the sugar, you can use regular granulated sugar and still end up with a silky smooth frosting.
    • All-Purpose Flour: This is the easiest to work with.
    • Milk: I like to use whole milk, but any kind should work.
    • Butter: Use unsalted, and leave it out at room temperature to soften. You will whip it up in the mixer first.
    • Vanilla Extract: This adds extra depth of flavor.
    • Salt: Just a dash to help balance out the sweetness.
    Process photos showing how to make the sweet roux and paste, then whip it up.

    Ermine Frosting Recipe

    This is where the magic happens. Now that you know a little bit more about ermine frosting, here is how to make it! It’s actually a simple process. I enjoyed making this frosting a lot.

    1. Cook Ingredients: Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.
    2. Chill: Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
    3. Whip Butter: Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
    4. Add Flour Mixture: Add the flour mixture to the butter one scoop at a time until it is all incorporated
    5. Whip Until Fluffy: Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.

    Tips for Making Ermine Frosting

    I love frosting! That’s one reason I had to try this ermine frosting. It sounded different, and it is. It’s not hard, in fact it’s easier than meringue in my opinion. Here are some tips for making this recipe.

    • Making It Gluten Free: So usually you don’t have to worry about a frosting being gluten free. In this case, if someone you know has a gluten allergy, I would just make a cream cheese frosting or buttercream instead. I have not tested this recipe out with any gluten free flour mixes and I have no idea what would happen! You can give it a shot, but gluten is what thickens the frosting so it might not work the same.
    • How to Apply Ermine Frosting: It’s a great frosting for spreading with a knife or piping out of a piping bag. It is firm enough to be used between layers of cake and under fondant. I prefer to use it as a filling and a topping, but once you whip it up you’ll have a good idea of the stiffness.
    • Flavoring this Frosting: If you want to make a chocolate ermine frosting, you will add the cocoa powder to the butter before you cream it. I think you could also add the cocoa powder to the milk, sugar, and flour and it should work out great too. I also love lemon flavored frosting, and you can add fresh lemon juice and zest to the butter while you are whipping it, or along with the milk mixture.

    Ermine frosting on top of a cupcake.

    Storing Leftovers

    Ermine frosting is a little different than your regular frosting. You can store it in the fridge or freezer. Here is how I like to store my leftovers.

    • In the Refrigerator: You can store your ermine frosting in an airtight container in the refrigerator for up to a week. It will start to fall flat over time, so you can let the mixture come to room temperature and whip it again if needed.
    • In the Freezer: You can freeze it for up to 6 months. You may need to whip it again once it’s defrosted.

    Note: You should eat this frosting at room temperature, so pull your dessert out of the fridge a few hours before eating it.

    Treats to Eat with Ermine Frosting

    This frosting is so good on so many things. I love to eat it on cupcakes and chocolate cake. It’s also great as a filling for donuts and other baked goods. I actually am guilty of scooping it up with graham crackers. You are going to love this sweet treat!

    Print

    Ermine Frosting

    Ermine frosting, sometimes called roux frosting or flour frosting, is made by cooking flour, sugar, and milk. Never heard of it? I hadn't either, but it's actually a super light and fluffy frosting (that does NOT taste flour-y at all) that reminds me of sweet whipped cream. You are going to love this unique frosting!
    Course Dessert, Topping
    Cuisine American
    Keyword ermine frosting, frosting recipes, whipped vanilla frosting
    Prep Time 40 minutes
    Chill Time 40 minutes
    Total Time 1 hour 20 minutes
    Servings 4 cups
    Calories 604kcal
    Author Alyssa Rivers

    Ingredients

    • ¾ cup granulated sugar
    • 2 tablespoons flour
    • 1 cup milk
    • 1 cup unsalted butter room temperature
    • 1 teaspoon vanilla extract
    • 1 dash salt

    Instructions

    • Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.
    • Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
    • Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
    • Add the flour mixture to the butter one scoop at a time until it is all incorporated
    • Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.

    Nutrition

    Calories: 604kcal | Carbohydrates: 43g | Protein: 3g | Fat: 48g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 30mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 41g | Vitamin A: 1517IU | Calcium: 90mg | Iron: 0.2mg

  • French Onion Soup Recipe

    French onion soup is a classic and comforting dish that has been enjoyed for centuries. This hearty soup is made with caramelized onions, beef broth, and topped with a generous layer of melted cheese and crispy bread. It is the perfect dish for a chilly night or when you need something warm and satisfying. If you’re looking for a delicious French onion soup recipe, look no further. This recipe is easy to follow and will produce a flavorful and rich soup that is sure to impress your friends and family.

    Ingredients:

    4 tablespoons unsalted butter
    4 large onions, thinly sliced
    2 garlic cloves, minced
    1 teaspoon granulated sugar
    1 tablespoon all-purpose flour
    6 cups beef broth
    1/2 cup dry white wine
    1 bay leaf
    Salt and freshly ground black pepper
    8 slices of French bread
    1 cup shredded Gruyere cheese
    Instructions:

    Melt the butter in a large pot over medium heat.

    Add the onions and garlic, and cook until the onions are soft and caramelized, about 20-25 minutes.

    Add the sugar and flour, and cook for another 5 minutes, stirring constantly.

    Pour in the beef broth, white wine, and bay leaf. Bring to a simmer and cook for 20-25 minutes.

    Preheat the broiler.

    Toast the French bread slices until golden brown.

    Ladle the soup into oven-safe bowls.

    Place a slice of toasted bread on top of each bowl of soup.

    Sprinkle the shredded Gruyere cheese over the bread.

    Place the bowls under the broiler and cook until the cheese is melted and bubbly.

    Serve hot and enjoy the delicious flavors of this classic French onion soup!

  • Mini Pizza Bagels Recipe

    Here’s a late snack for pizza and bagel lovers; a simple recipe for mini pizza bagels that are perfect for a late-night snack!

    Ingredients:

    6 mini bagels, halved
    1/2 cup tomato sauce
    1/2 teaspoon garlic powder
    1/2 teaspoon dried oregano
    1/2 teaspoon dried basil
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 cup shredded mozzarella cheese
    Toppings of your choice (e.g. sliced pepperoni, chopped vegetables)
    Instructions:

    Preheat your oven to 375°F (190°C).

    Place the halved bagels on a baking sheet.

    In a small bowl, mix together the tomato sauce, garlic powder, oregano, basil, salt, and pepper.

    Spread a tablespoon or so of the tomato sauce mixture onto each bagel half.

    Sprinkle the shredded mozzarella cheese over the tomato sauce.

    Add your desired toppings on top of the cheese.

    Bake the mini pizza bagels in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.

    Remove from the oven and allow the mini pizza bagels to cool for a few minutes before serving.

    Enjoy your delicious and easy late-night snack!