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Easy Chickpea Cookie Dough
Who needs actual cookie dough when you can have chickpea cookie dough? It’s the guilt-free treat that will have you feeling like a million bucks!

If you haven’t already jumped on the chickpea train, you must! Chickpeas are SO versatile and a great way to add extra protein and fiber into your diet. If you have some leftover cans of chickpeas, you’ll also have to try chickpea curry, chickpea tacos, and air fryer chickpeas for a quick snack!

Chickpea Cookie Dough Recipe

If you’re looking for a sweet treat that won’t derail your healthy eating goals, look no further than this chickpea cookie dough! Yes, you read that right – chickpeas can be transformed into a delicious dessert that will satisfy your sweet tooth without destroying your diet. Chickpea cookie dough is keto and macro-friendly, but is so good you’ll forget it’s healthy. You need to make yourself a batch right now!

The best part about chickpea cookie dough is that it’s incredibly easy to make. Simply blend together your canned chickpeas, peanut butter, honey, and a few other ingredients, and voila – the perfect creamy, decadent treat. And don’t worry about feeling guilty! This snack is packed with protein and fiber, making it a healthy choice that will keep you feeling full and satisfied. So go ahead, indulge in some chickpea cookie dough! Your body will thank you!

Ingredients Needed

All you need is a can of chickpeas, a spoonful of peanut butter, and a sprinkle of magic (also known as chocolate chips) to create the heavenly concoction that is chickpea cookie dough! Who knew healthy snacking could be so easy and delicious? Another great thing about this recipe is that a lot of ingredients can be substituted and customized, so you can totally make it your own! Check out the recipe card below for exact measurements.
- Chickpeas/Garbanzo Beans: This humble little legume is the star of the show in chickpea cookie dough! Blended up, chickpeas provide a creamy, slightly nutty base that’s perfect for transforming into a healthy dessert. If you don’t have chickpeas on hand, white beans or black beans will also work.
- Water: Adjusts the consistency of the cookie dough.
- Peanut Butter: Peanut butter adds richness and a nutty flavor to the chickpea cookie dough. If you have a peanut allergy or simply don’t like peanut butter, you can also use almond butter or sunflower seed butter.
- Honey: Honey provides a natural sweetness to the cookie dough. To make your dough low-carb, go for monk fruit sweetener or Stevia instead.
- Vanilla: Vanilla extract adds a warm, sweet flavor to the chickpea cookie dough. Try making your own blend using my recipe here!
- Almond Flour: Almond flour adds a nutty flavor and helps to thicken up the cookie dough. It’s also keto-friendly!
- Salt: Just a pinch to enhance the flavor of the dough.
- Semi-Sweet Chocolate Chips: Who doesn’t love a little chocolate in their cookie dough? Semisweet chocolate chips add a touch of decadence to the chickpea cookie dough. You can swap these out for milk chocolate, white chocolate, or even butterscotch chips!
How to Make Chickpea Cookie Dough

Chickpea cookie dough is so easy to make, you’ll wonder why you ever bothered with regular cookie dough! With just a few simple ingredients and a food processor, you can whip up a batch of this healthy, delicious snack in no time. Let’s get started!
1. Prepare Chickpeas: Drain and rinse your can of chickpeas and dry them on some paper towels. Then using a food processor, or blender, blend the chickpeas and water until they are smooth.
2. Blend: Add to the food processor or blender with the chickpeas, peanut butter, honey, vanilla, almond flour, and salt. Blend until it all comes together and is smooth. You may want to stop and scrape down the sides and continue to blend so it has an even consistency.
3. Mix in Chocolate Chips: Remove the dough from the food processor or blender and place it in a large bowl. Then add in your semisweet chocolate chips and mix with a spoon or spatula.
4. Serve: Enjoy fresh or keep in an airtight container in the fridge for 2 weeks.
Tips and Tricks

Make your chickpea cookie dough dreams come true by customizing your batch to perfection! Add in your favorite mix-ins, adjust the sweetness to your liking, or sneak in some veggies for an extra healthy boost – the possibilities are endless!

Other Sweeteners: You can replace the honey with a similar sweetener of your choice, maple syrup or agave were good substitutes.

More Mix-Ins: In addition to the chocolate chips, you can add any additional items you would like! Dried fruit, nuts, pretzels, shredded coconut, white chocolate, or vegan chocolate are all great options.

Veggies: Sneak some veggies into your chickpea cookie dough for an extra healthy boost! Try blending in some steamed and cooled sweet potato or pumpkin puree for added fiber and vitamins.

Spices: Experiment with different spices to add extra flavor to your chickpea cookie dough! Try adding a pinch of cinnamon, nutmeg, or ginger for a warm, cozy flavor, or go bold with a sprinkle of chili powder or cayenne pepper. Pumpkin spice is a great choice for fall!

Serving: This cookie dough is great for dipping but can be eaten on its own. It is not made to bake in the oven however so only enjoy it raw.
How Long Does Chickpea Cookie Dough Last?

Here are a couple ways to store any leftovers if you have them! With this cookie dough as good as it is, leftovers are a rarity at my house. Even my kids love it!

In the Refrigerator: In an airtight container, chickpea cookie dough will last for up to 5 days. It’s important to note that because this dough doesn’t contain any preservatives, it may start to dry out or change texture after a few days.

In the Freezer: If you want to keep your chickpea cookie dough for longer, you can freeze it in an airtight container for up to 3 months. Thaw in the fridge for a few hours before serving.
More Cookie Dough Recipes

If you love all things cookie dough, boy do I have the recipes for you! These are all so easy to make but absolutely delicious. They’re sure to satisfy any sweet tooth! See more cookie dough recipes here.

Dressings, Sauces, and Dips

Chocolate Chip Cookie Dough Dip

Desserts

Chocolate Chip Cookie Dough Bars

Desserts

Cookie Dough Frosting

Desserts

Irresistible Edible Cookie Dough
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Chickpea Cookie Dough

Who needs actual cookie dough when you can have chickpea cookie dough? It's the guilt-free treat that will have you feeling like a million bucks!

Course Dessert, Snack

Cuisine American

Keyword chickpea cookie dough, chickpea cookie dough recipe

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 people

Calories 493kcal

Author Alyssa Rivers

Ingredients

1 15 ounce can chickpeas/ garbanzo beans

1 tablespoon water

⅓ cup peanut butter

¼ cup honey

1 tablespoon vanilla

¼ cup almond flour

1 teaspoon salt

¼ cup semisweet chocolate chips

Instructions

Drain and rinse your can of chickpeas and dry them on some paper towels. Using a food processor, or blender, blend the chickpeas and water until they are smooth.

Add to the food processor or blender with the chickpeas, peanut butter, honey, vanilla, almond flour, and salt. Blend until it all comes together and is smooth. You may want to stop and scrape down the sides and continue to blend for an even consistency.

Remove the dough from the food processor or blender and place it in a large bowl. Add in your semisweet chocolate chips and mix with a spoon or spatula.

Enjoy fresh or keep in an airtight container in the fridge for 2 weeks.

Nutrition

Calories: 493kcal | Carbohydrates: 61g | Protein: 17g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 684mg | Potassium: 531mg | Fiber: 11g | Sugar: 30g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 5mg
March 16, 2023
Crockpot BBQ Meatballs
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BBQ Meatballs are cooked in a slow cooker and smothered in a delicious barbecue sauce. They are the easiest meatball recipe you’ll ever try, and they are perfect for parties and simple appetizers.

I love good party food! Especially finger or toothpick food, because they are the perfect size for one satisfying bite. If there is a spread, you can try one of everything, and go back for seconds of the things you loved. Can you tell I love throwing a party with lots of food? If you do too, you’ll have to try this Jalapeno Popper Dip, these Chicken Bacon Ranch Pinwheels, and these amazing Strawberry Bruschetta at your next party.

Crockpot BBQ Meatballs

This BBQ meatball recipe is so quick and simple, this is a no fuss recipe that I come back to time and time again! I use frozen meatballs (yes, I don’t always make everything from scratch!). If you want to make your own meatballs, I’ve got you covered. This classic homemade meatball recipe has all of the good stuff- ground beef, onion, breadcrumbs, egg, and even cheddar cheese! They are easy and super delicious. I also love these turkey meatballs for a great alternative. If you just want to grab frozen ones from the store then I’m definitely right there with you.

I love these easy crockpot meatballs because they marinate in a sweet and savory barbecue sauce that is irresistible. If I’m not making grape jelly meatballs, then I’m making this recipe. The flavors are so bold and amazing. It’s the perfect dish for an appetizer you don’t have to think about. No turning on your oven, just throw everything in the pot and let it cook. These meatballs are also full of protein and make a delicious dinner served with rice or mashed potatoes!

Ingredients

This BBQ meatball recipe really only calls for two ingredients, frozen meatballs and bbq sauce. All of the other ingredients are to add extra flavor to the bbq sauce which are optional. If you are making your own homemade barbecue sauce, then you can add extra flavors right into your sauce. If I’m keeping this recipe simple, then I grab a bottle of my favorite sauce from the store, and add honey and brown sugar to make a simple honey bbq sauce. You can find the measurements below in the recipe card.
- Frozen Meatballs: If you want to make your meatballs from scratch, I share my meatball recipes above.
- BBQ Sauce: I have a great homemade recipe you can try, or to keep things simple just pick up your favorite brand from the store.
- Garlic Powder: This adds extra flavor. You could also add onion powder
- Honey: I like to add honey for extra depth of flavor and some sweetness. It also helps the sauce stick to the meatballs.
- Brown Sugar: This is to sweeten up the sauce, and to make the sauce really stick to the meatballs.
- Cayenne Pepper: I like to add a little spice. If you want it extra spicy, then add black pepper and chili sauce or chili powder.
BBQ Meatball Recipe

This BBQ meatball recipe is a simple dump-and-do. You just mix up your sauce, put your meatballs in the crock pot, and then dump the sauce on top. Cook on low for a few hours, and you’ve got delicious and juicy meatballs that everyone will love! If you love simple recipes, you are going to want to save this one.
1. Spray Bowl: Lightly spray a slow cooker insert with nonstick cooking spray.
2. Mix Sauce: In a bowl, add bbq sauce, honey, sugar, garlic powder, and cayenne pepper. Then mix to combine.
3. Add Meatballs: Add frozen meatballs to the slow cooker and pour the sauce on top of the meatballs. Then stir to coat the meatballs.
4. Cook: Cover and cook on low for 3-4 hours or high for 2 hours.
5. Stir: Stir the meatballs before serving! Then enjoy!
Tips for Making BBQ Meatballs

If you decide to make your own meatballs for this recipe, make sure to read this tip below or your meatballs won’t turn out! I also share some of my other favorite flavors.

Homemade Meatballs: If you make your own meatballs, you will need to slightly cook them before putting them in the slow cooker. I recommend browning them in a pan, or cooking them in the oven. They don’t need to be cooked all the way through since you will be finishing them in the slow cooker. If you put them in the crock pot totally raw, they will fall apart or stick together, and take much longer to cook. You can even make your own homemade meatballs, cook and freeze them. Then they are ready to pull out anytime you need them! I share my favorite meatball recipes above.

Flavor Variations: You can make SO many different versions of these crockpot meatballs. Some of my favorites are grape jelly meatballs, Asian meatballs, Swedish meatballs, and teriyaki meatballs. Pretty much any sauce you love with ground beef you can throw on top of these meatballs for an amazing new dish.
Storing Leftovers

These bbq meatballs are the perfect appetizer, and also make amazing leftovers. They are super easy to reheat in the microwave and taste just as amazing the next day! Here is how to store your leftovers.

In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 4 days.
More Crockpot Appetizers

I love crockpot appetizers because you can keep the food from going cold while guests are mingling. Here are a few of my favorite recipes that I serve all the time, and I think you’ll love them just as much as I do!
Lightly spray a slow cooker insert with nonstick cooking spray.

In a bowl, add bbq sauce, honey, sugar, garlic powder, and cayenne pepper. Mix to combine.

Add frozen meatballs to the slow cooker and pour the sauce on top of the meatballs. Stir to coat the meatballs.

Cover and cook on low for 3-4 hours or high for 2 hours.

Stir the meatballs before serving!

Serves: 6

Serving4meatballsCalories566kcal (28%)Carbohydrates60g (20%)Protein22g (44%)Fat27g (42%)Saturated Fat10g (50%)Polyunsaturated Fat2gMonounsaturated Fat12gCholesterol88mg (29%)Sodium1054mg (44%)Potassium598mg (17%)Fiber1g (4%)Sugar52g (58%)Vitamin A257IU (5%)Vitamin C2mg (2%)Calcium57mg (6%)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

Cuisine American

Keyword bbq meatballs, slow cooker meatballs
March 16, 2023
Brown Sugar Garlic Air Fryer Salmon
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Melt-in-your-mouth brown sugar garlic air fryer salmon is juicy, tender and full of flavor. Salmon is so good, especially when it’s cooked right, and the air fryer makes it perfect every time! It’s an easy, hands-off way to make a scrumptious meal.

Serve this amazing salmon with a veggie and starch of choice. You can try some mashed potatoes, roasted lemon honey asparagus or a fresh panzanella salad! Brown sugar garlic salmon is super versatile and works with a variety of sides.

The BEST Air Fryer Salmon

Moist and flaky inside, crispy seasoned outside. Using an air fryer takes all of the guesswork out of making salmon! Sometimes it can be intimidating to cook seafood but it’s so easy. This will turn a weekend meal to a weeknight staple. It’s so quick too! 20 minutes or so and dinner’s on the table. You can even make some air fryer asparagus or broccoli in a snap to go with it! A complete dinner in less than 30 minutes. (Aren’t air fryer recipes the best?!)

Honestly, the combination of brown sugar and garlic is amazing. The sweet and savory is a match made in heaven. The brown sugar caramelizes on the surface of the salmon, adding a subtle sweetness that balances out the pungent garlic. It complements the flavor of salmon so well! Whether you’re a seafood lover or not, this dish is sure to win you over with its unique and addictive flavor! Good thing it’s so easy to make! If you love salmon as much as I do, find my full list of recipes here.
Why Air Frying Salmon Works

Air frying is just the best way to cook salmon for so many reasons.

Circulating: The way the air fryer cooks the salmon allows the air to circulate cooking the outside to crispy perfection. While the inside is juicy and flaky like it should be!

Salmon: Because salmon is a firm fish it won’t fall apart in the fryer.

It’s Fast: It’s no secret anymore that cooking with an air fryer is faster and easier to clean up.

Heat: Using the air fryer won’t heat up your kitchen and frees up the oven for something else. You are going to love it!
Ingredients for Brown Sugar Garlic Salmon

Sweet meets savory in the ultimate flavor fusion! Brown sugar, garlic, and salmon – the power trio that will make your taste buds sing. Here’s everything you need to put this tasty salmon together! All measurements can be found in the recipe card below.
- Salmon Fillets: This can be made with fresh or previously frozen salmon.
- Kosher Salt and Pepper: Add to taste. I like using kosher salt because it doesn’t have the bitter aftertaste that table salt does.
- Brown Sugar: Provides a rich, sweet flavor and also adds a nice crust.
- Chili Powder: Brings the heat to the sweet.
- Paprika: Adds color and a little heat.
- Italian Seasoning: The perfect blend of herbs!
- Garlic Powder: A nice punch of flavor. You can also use fresh minced garlic!
How to Cook Salmon in the Air Fryer

Who says delicious meals have to be complicated? With an air fryer, whipping up brown sugar garlic salmon is a breeze – just pop it in, set the timer, and voila! A restaurant-quality dish ready in minutes. Now, that’s what we call a tasty hack!
1. Rub: Salt and pepper the salmon to taste. In a small bowl mix the brown sugar, chili powder, paprika, Italian seasoning and garlic powder. Rub salmon seasoning into the fillets.
2. Bake: Place in the air fryer basket skin-side down. Bake at 400 degrees F for 10 minutes. If you are adding asparagus add it after the first 5 minutes.
Tips for Air Frying Salmon

This air fryer salmon recipe is super easy and will be even better when you follow these extra tips!

Choosing your Salmon: Both fresh and frozen salmon work for this recipe. Thaw the frozen salmon before cooking. Salmon should be clean, brightly colored, and free from soft spots or discolorations.

Dry: To help the seasonings stick to the salmon pat it dry with paper towels. Also press the seasonings into the salmon so it stays on the salmon.

Check if Done: Check the salmon early to make sure you don’t overcook it. You do not want to overcook salmon. Using a meat thermometer, check the thickest part of the salmon. The internal temperature should be 145 degrees F. Remove from the air fryer immediately, it will continue to cook if left in the basket.

No Thermometer: If you don’t have a meat thermometer you can tell when Salmon is done by the color. When salmon is cooked it turns from a translucent reddish to an opaque pink. Raw salmon is translucent and reddish. When it’s cooked, it turns opaque pink.
Storing Leftovers

Air-fried salmon, like any cooked fish, can last for up to 3-4 days when stored properly in the refrigerator. It’s important to place the leftover salmon in an airtight container or wrap it tightly with plastic wrap before keeping it in the fridge. You can also freeze cooked salmon for up to three months! But let’s be real, who can resist a delicious piece of salmon for that long? It’s always best to enjoy it fresh out of the air fryer.

Reheating: I always like to reheat my salmon in the air fryer so it keeps that crispy crust. 4-5 minutes at 350 degrees Fahrenheit should do the trick! Try these amazing air fryer brussels sprouts to go with it! It’s a quick and tasty meal.
Looking for More Amazing Salmon Recipes?

I’ve rounded up a few of my favorites! You can do so much with just a couple of salmon fillets. These are just a few must-try recipes for all of my seafood lovers out there! It’s the perfect dinner switch-up and will have everyone raving.
Salt and pepper the salmon. In a small bowl add the brown sugar, chili powder, paprika, Italian seasoning and garlic powder. Rub on the salmon.

In the basket of your air fryer add the salmon skin side down. Turn the air fryer to 400 degrees and cook for 10 minutes. If adding asparagus add to the basket after 5 minutes.

Originally posted November 14, 2020
Updated March 15, 2023

Serves: 4

Calories190kcal (10%)Carbohydrates7g (2%)Protein23g (46%)Fat7g (11%)Saturated Fat1g (5%)Cholesterol62mg (21%)Sodium61mg (3%)Potassium574mg (16%)Fiber1g (4%)Sugar6g (7%)Vitamin A317IU (6%)Calcium27mg (3%)Iron1mg (6%)

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

Course Dinner, Main Course

Cuisine American

Keyword air fryer salmon, brown sugar salmon, garlic salmon
March 15, 2023
Caramel Rolls
Caramel Rolls are as heavenly as they sound! Delicious and delicate cinnamon rolls are covered in caramel sauce that melts into every nook with absolutely divine flavor in every bite. I am not kidding when I say this is a next-level dessert experience!

You’ve got to try these rolls! It’s everyone’s favorite dessert, the classic cinnamon roll, but covered in caramel instead of frosting. It is so good you won’t be able to stop yourself from eating another piece. If you love cinnamon rolls, you’ve got to try these Strawberry Rolls and these amazing Caramel Apple Cinnamon Rolls.

Caramel Roll

Get ready for the biggest thing since sliced bread! Seriously, these caramel rolls are ground breaking, you are going to instantly fall in love with them! They are really similar to a sticky bun or monkey bread. They are the same dough as a cinnamon roll (with the same filling too), then topped with a sticky and creamy caramel sauce. The sauce is SO delicious, you won’t be able to stop yourself from going back for more and more.

If you haven’t made a cinnamon roll before, it’s definitely not difficult, but there are some steps you have to get right for that perfectly fluffy bread. If you want something easy to start with, make this Cinnabon Cinnamon Roll Cake and this Cinnamon Roll Monkey Bread. Then you’ll be ready for the real thing! If you have made cinnamon rolls before, you are going to LOVE how simple and straight forward this recipe is. No fuss, a little mess, and a whole lot of baked goodness. Let’s get baking!

Ingredients

Don’t be overwhelmed by the list of ingredients in these caramel rolls! Most of them are repeated, you just need some for each step of the way. This recipe really just calls for the basic baking ingredients. You will use almost exactly what you would for any other cinnamon roll recipe. Homemade caramel rolls can be made any way you like them! You can add things like nuts or raisins if you feel like it! Measurements are below in the recipe card.

Cinnamon Roll Dough
- All-Purpose Flour: This is the easiest flour to work with, and you probably already have some in your pantry!
- Granulated Sugar: To sweeten the dough and help it rise and bake.
- Salt: I like to add salt to balance the sweetness and to help it bake correctly.
- Instant Yeast: This helps the dough rise.
- Water: To mix with the yeast and to moisten the dough.
- Milk: This makes the dough so tender and soft.
- Butter: Extra fat in the dough makes a really tender crumb.
Caramel Topping
- Dark Brown Sugar: This deepens the caramel flavor, you’ve got to try it!
- Butter: I like to use unsalted so I can add the exact amount of salt I know it needs.
- Corn Syrup: This helps the caramel pull apart nicely.
- Heavy Whipping Cream: This makes such a creamy and rich caramel!
- Salt: Salt balances out the sweet flavors.
Cinnamon Roll Filling
- Butter: Butter keeps the roll soft and gooey on the inside and helps all the flavors blend together.
- Cinnamon: It wouldn’t be the same without cinnamon in the center!
- Brown Sugar: More brown sugar makes that creamy caramel center.
Caramel Roll Recipe

These caramel rolls are so simple to make. They are just like a regular quick cinnamon roll recipe with caramel poured on top! You will need a few hours to make these rolls, they need to rest and rise a few times to get them nice and fluffy and soft. This is a great recipe to make the night before you want to eat them, they reheat really well! You can even wait until you are ready to serve them to pour the fresh caramel sauce on top. Just make sure to heat the roll up before you pour the sauce over so the whole thing is nice and warm.

Make the Caramel Roll Dough
1. Mix Dry: In a large bowl mix the flour, sugar, salt and yeast together until evenly dispersed. Set aside.
2. Mix Wet and Dry: In a small microwaveable bowl, mix the water, milk and butter together and heat for 30-45 seconds until the butter is melted. Add the butter mixture to the flour mixture.
3. Add Egg and Knead: Add the egg to the dough and knead either by hand or with a stand mixer for 3-4 minutes until the dough is no longer sticky.
4. Rest: Transfer the dough to a lightly greased bowl and let rest for 5 minutes.
5. Preheat Oven: Turn on the oven and preheat to 200 degrees Fahrenheit. Turn the oven off after 10 minutes or once the rolls are ready to go in to rise, whichever comes first.
Make the Caramel
1. Prep Pan: Spray a 9×9 baking dish with cooking spray and set aside.
2. Make Sauce: In a small saucepan, bring the brown sugar, butter, corn syrup and salt to a boil while stirring constantly. Then remove from the heat and stir in the cream and salt until combined. Pour the finished caramel into the prepared baking pan.
Add Filling and Bake
1. Roll Out Dough: After the dough has rested for 5 minutes, then roll it out to a 15×9 inch rectangle.
2. Add Butter: Spread the softened butter on top of the dough.
3. Sprinkle Sugar and Cinnamon: Mix together the brown sugar and cinnamon and sprinkle evenly over the butter. Then roll up tightly from the long end.
4. Cut Rolls: Slice the log into 9 even pieces and lay in the prepared pan on top of the caramel.
5. Cover Pan: Cover the pan with plastic wrap or foil and place in the warm oven, being sure to turn it off first.
6. Rise: Let the rolls rise for 20 minutes. Once they have risen, then remove the foil or plastic wrap and return to the oven and turn the heat to 375 degrees fahrenheit.
7. Bake: Bake for 15-20 minutes, until golden brown. As soon as the rolls come out of the oven, carefully invert on a plate or serving tray so the caramel oozes around the rolls.
Tips for Making Caramel Rolls

Here are a few great tips when it comes to making these caramel rolls. I’ve made, oh, maybe THOUSAND cinnamon rolls in my lifetime by now, so I’ve learned a thing or two that will make your life easier!

About the Yeast: The instant yeast can be replaced for 1 ½ teaspoons of active dry yeast. Use just as directed in the recipe.

Warm Oven for Rising: You will warm the oven to 200 degrees to help the dough rise. Be sure to turn off the oven before placing the rolls in it to rise. If it is too warm they will rise too quickly and the texture will be off in the dough. Leave the rolls in the oven as it preheats to 375 degrees fahrenheit. This preheating time is included in the 15-20 minute bake time.

Inverting the Rolls: Be CAREFUL when inverting the pan onto a plate! There is a lot of caramel in this recipe and it can easily burn you if you aren’t cautious while flipping the hot rolls onto a serving plate. Place the serving plate or tray upside down on the pan of caramel rolls, use hot pads to grip both the pan and the serving tray and then flip them over in one swift motion, being sure to clamp the pan and the tray together tightly so nothing shifts as you turn them.
Storing Leftovers

This recipe makes 9 caramel rolls. If you have leftovers, or want to make some for an event ahead of time, here are my tips for storing them!

In the Freezer: The best way to freeze these is to prepare the cinnamon rolls as directed, but after slicing into 9 rolls place them on a parchment lined baking sheet and place in the freezer for 2-3 hours. Once the rolls are frozen they can be transferred into a freezer ziplock and kept frozen for up to 3 months. The caramel can be premade and frozen as well. Gently warm the caramel under hot water and add to a prepared baking pan. Place the frozen cinnamon rolls in the pan and let them thaw and rise in a warm oven until doubled in size, about an hour. Bake as directed.

On the Counter: Store leftover rolls in an airtight container for up to 3 days. Reheat individual rolls for 15 seconds at a time. The caramel will be very hot!
More Cinnamon Roll Inspired Recipes

I love all things cinnamon roll! If it’s cinnamon roll flavored, I’m in. Here are a few of my favorite cinnamon roll recipes, or cinnamon roll-ish recipes that I just can’t get enough of!

Breakfast

Overnight Cinnamon Rolls

Desserts

Cinnamon Roll Dessert Pizza

Breakfast

Delicious Cinnamon Roll Pancakes Recipe

Air Fryer

Easy Air Fryer Cinnamon Rolls (From a Can!)
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Caramel rolls

Caramel Rolls are as heavenly as they sound! Delicious and delicate cinnamon rolls are covered in caramel sauce that melts into every nook with absolutely divine flavor in every bite. I am not kidding when I say this is a next-level dessert experience!

Course Dessert

Cuisine American

Keyword caramel rolls, cinnamon roll

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Servings 9 Rolls

Calories 489kcal

Author Alyssa Rivers

Ingredients

Caramel

1 cup dark brown sugar

½ cup unsalted butter

¼ cup light corn syrup

3 tablespoons heavy whipping cream

¼ teaspoon salt

Dough

2 ¾ cup all purpose flour

3 tablespoons granulated sugar

1 teaspoon salt

1 packet instant yeast

½ cup water

¼ cup milk

2 tablespoons unsalted butter

1 large egg

Filling

¼ cup unsalted butter room temperature

2 tablespoons ground cinnamon

¼ cup brown sugar

Instructions

Spray a 9×9 baking dish with cooking spray and set aside.

Caramel

In a small saucepan, bring the brown sugar, butter, corn syrup and salt to a boil while stirring constantly. Remove from the heat and stir in the cream and salt until combined.

Pour the finished caramel into the prepared baking pan.

Dough

In a large bowl mix the flour, sugar, salt and yeast together until evenly dispersed. Set aside.

In a small microwaveable bowl, mix the water, milk and butter together and heat for 30-45 seconds until the butter is melted. Add the butter mixture to the flour mixture.

Add the egg to the dough and knead either by hand or with a stand mixer for 3-4 minutes until the dough is no longer sticky.

Transfer the dough to a lightly greased bowl and let rest for 5 minutes.

Turn on the oven and preheat to 200 degrees Fahrenheit. Turn the oven off after 10 minutes or once the rolls are ready to go in to rise, whichever comes first.

Filling

After the dough has rested for 5 minutes, roll it out to a 15×9 inch rectangle.

Spread the softened butter on top of the dough.

Mix together the brown sugar and cinnamon and sprinkle evenly over the butter. Roll up tightly from the long end.

Slice the log into 9 even pieces and lay in the prepared pan on top of the caramel.

Cover the pan with plastic wrap or foil and place in the warm oven, being sure to turn it off first.

Let the rolls rise for 20 minutes. Once they have risen, remove the foil or plastic wrap and return to the oven and turn the heat to 375 degrees fahrenheit.

Bake for 15-20 minutes, until golden brown. As soon as the rolls come out of the oven, carefully invert on a plate or serving tray so the caramel oozes around the rolls.

Nutrition

Calories: 489kcal | Carbohydrates: 72g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 353mg | Potassium: 118mg | Fiber: 2g | Sugar: 42g | Vitamin A: 670IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 2mg
March 15, 2023
Rainbow Jello
Taste the Rainbow! Whether it’s a birthday party, St. Patrick’s Day, or just a fun summer BBQ, rainbow Jello is always a crowd-pleaser. Plus, who doesn’t love a dessert that’s literally bursting with color?

Just in time for St. Patrick’s Day, here are a few more great rainbow desserts to try: rainbow cake, cupcakes, and fruit skewers! All you’ll need from there is a pot of gold!

Rainbow Jello Recipe

Rainbow jello is a vibrant and fun dessert that is sure to bring a smile to anyone’s face! Making rainbow jello is really easy and doesn’t require many ingredients. All you need is a package of Jello in each color of the rainbow, water, and maybe some whipped cream to top it all off with. Rainbow jello is like a party in your mouth, with every color of the rainbow represented in a jiggly, fruity form!

Rainbow jello is the perfect dessert to serve at any celebration. It’s a great dessert for kids’ birthday parties or summer potlucks, and it’s sure to be a hit with everyone. The bright colors and layers of jiggly goodness make for a fun and playful dessert that’s sure to impress. You can also get creative with the flavors and mix and match different colors and flavors to create your own unique rainbow jello creation. (I have a few ideas for you below!) So, whether you’re looking for a fun and colorful dessert for your next party or just want to brighten up your day, rainbow jello is sure to do the trick!

Ingredients You’ll Need

Who knew a dessert as fun and colorful as rainbow jello could be made with just a handful of ingredients? Simple ingredients, big fun – that’s what rainbow jello is all about! You can find all of the measurements below in the recipe card.
- Boxes of Jell-O: You will need strawberry (or raspberry or cherry), orange, lemon, lime, berry blue, and grape for all of the different colors!
- Unflavored Gelatin: To help your rainbow jello take shape!
- Sweetened Condensed Milk: To add some creaminess to the layers.
- Water: Necessary for the jello powder to dissolve in.
How to Make Rainbow Jello

Making rainbow jello is so easy, even a kid could do it – in fact, it’s the perfect kitchen activity for little chefs in training! All it takes is a little patience and layering for this delicious treat to come together. My kids love cutting into the finished product to reveal the beautiful burst of colors!
1. Prepare Pan: Spray a 9×13 baking dish lightly with cooking spray.
2. Fruit Jello: In a small bowl combine the grape jell-o with 1 teaspoon of unflavored gelatin and 1 cup of boiling water. Then mix until all the gelatin is dissolved. Pour in the prepared pan and refrigerate until fully set.
3. Condensed Milk Jello: Meanwhile, combine 2 teaspoons of unflavored gelatin with 1 cup of boiling water until the gelatin is dissolved. Mix in ⅔ cup of sweetened condensed milk. Let cool while the purple jell-o sets. Also prepare the next color of jell-o the same way the grape jell-o was prepared so it can cool.
4. Layer: Once the grape jell-o is set and the milk jell-o has cooled, pour ½ cup of milk mixture over the grape jell-o. You may need to tilt the dish to help it spread and cover the whole thing. Chill in the fridge for 20-30 minutes, until completely set.
5. Repeat: Repeat steps 2-4 with the remaining flavors. Avoid making the milk jello all at once, otherwise it will start setting up before it can all be poured between the layers. If it does start setting up, gently heat for 10-15 seconds in the microwave and stir well until liquid.
6. Serve: Once all of the rainbow jello layers have been made, cut into 1-2 inch jello cubes and serve. For easy release from the baking dish, carefully run hot water over the bottom of the dish for about 10-15 seconds.
Tips and Tricks

Here are a few extra ways to perfect and customize this fun layered jello dessert! I know you and your family will love rainbow jello as much as mine does.

Switch Flavors and Colors: The flavors of gelatin are easily adaptable to your preferences and occasion. Try different flavors of red and pink for Valentine’s Day, reds and green for Christmas, purple and orange for Halloween, and red and blue for the 4th of July or any patriotic holiday.

Let Layers Set: Let the layers completely set before adding the next. If you add another layer while the layer underneath is still soft, it can get craters and swirl into the fresh layer.

Keep Milk Jello Warm: To help keep the milk jell-o liquid, you can place the bowl or measuring cup inside a larger bowl filled with moderately hot water. This will let it cool down from boiling, but keep it warm enough to stay liquid.

Pouring Gently: Pour the jell-o onto the layer beneath it by pouring onto the back of a spoon. This softens the stream of liquid so it doesn’t pockmark or form craters in the layer beneath it.
Storing Leftovers

If you have leftover rainbow jello, good news! It can be stored in the fridge for a week. You can enjoy it in all of its fruity, colorful glory later when you’re wanting something sweet.

In the Refrigerator: Store in the fridge either in an airtight container or covered with plastic wrap for 5-7 days.
More Rainbow Desserts

Colorful desserts are the best! These recipes are great for special occasions, but also when you need a fun (and delicious) treat in your life! So go ahead, indulge in some of this sweet rainbow goodness! Your eyes and stomach will thank you.

Cake

Rainbow Cake

Pancakes

Funfetti Pancakes

Desserts

Rainbow Cupcakes

Desserts

Homemade Funfetti Cake
Print

Rainbow Jello

Taste the Rainbow! Whether it's a birthday party, St. Patrick's Day, or just a fun summer BBQ, rainbow Jello is always a crowd-pleaser. Plus, who doesn't love a dessert that's literally bursting with color?

Course Dessert

Cuisine American

Keyword rainbow jello recipe

Prep Time 1 hour

Chill Time 3 hours

Total Time 4 hours

Servings 24 Servings

Calories 98kcal

Author Alyssa Rivers

Ingredients

6 3- ounce boxes of Jell-O strawberry (or raspberry or cherry), orange, lemon, lime, blue raspberry, and grape

2 boxes unflavored gelatin

1 14- ounce can sweetened condensed milk

8 cups water

Instructions

Spray a 9×13 baking dish lightly with cooking spray.

In a small bowl combine the grape jell-o with 1 teaspoon of unflavored gelatin and 1 cup of boiling water. Mix until all the gelatin is dissolved. Pour in the prepared pan and refrigerate for 20-30 minutes until fully set.

Meanwhile, combine 2 teaspoons of unflavored gelatin (1 packet) with 1 cup of boiling water until the gelatin is dissolved. Mix in ⅔ cup of sweetened condensed milk (about half a can). Let cool while the purple jell-o sets. Also prepare the next color of jell-o the same way the grape jell-o was prepared so it can cool.

Once the grape jell-o is set and the milk jell-o has cooled, pour ½ cup of milk jell-o over the grape jell-o. You may need to tilt the dish to help it spread and cover the whole thing. You may also pour the milk jell-o onto the back of a spoon as you pour it over the grape jell-o so it doesn’t create craters in it. Chill in the fridge for 20-30 minutes, until completely set.

Repeat steps 2-4 with the remaining flavors, alternating the colored jell-o with the milk jell-o. As needed prepare the second half of the milk jell-o in the same manner as the first half. Avoid making it all at once, otherwise it will start setting up before it can all be poured between the layers. If it does start setting up, gently heat for 10-15 seconds in the microwave and stir well until liquid. Avoid heating too much because you will have to wait for it to cool down again.

Once all the layers have been made, cut into 1-2 inch squares and serve. For easy release from the baking dish, carefully run hot water over the bottom of the dish for about 10-15 seconds.

Nutrition

Calories: 98kcal | Carbohydrates: 19g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 76mg | Potassium: 66mg | Sugar: 19g | Vitamin A: 47IU | Vitamin C: 0.5mg | Calcium: 53mg | Iron: 0.05mg
March 14, 2023
Pistachio Cake
This light and airy Pistachio Cake is made from scratch, full of real pistachios, and topped with a delicious buttercream frosting. It’s a classy cake that will impress your guests on any occasion!

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

Pistachio Cake Recipe

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

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

Ingredients

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

Pistachio Cake Ingredients
- Flour: Regular all-purpose flour is best for this cake.
- Ground Pistachios: If you can’t find pre-ground pistachios, you can use a food processor to grind pistachios up yourself.
- Granulated Sugar: This is the regular sugar you keep in your pantry.
- Baking Powder: This is a leavening agent.
- Baking Soda: This helps the cake stay fluffy.
- Salt: This helps to balance out all of the sweet flavors in the cake and brings out more of the pistachio flavor.
- Buttermilk: Buttermilk makes such a yummy and tender cake! If you don’t have any on hand, you can make your own using regular milk and lemon juice
- Milk: I like to use whole milk because of the fat content.
- Vanilla Extract: This helps to bring out more flavor.
- Almond Extract: This is optional. It is traditional to use in pistachio desserts, but if you don’t like the flavor you can leave it out.
- Vegetable Oil: You can use whatever oil you prefer baking with.
- Green Food Coloring: Pistachios aren’t actually green once you bake them. You can add food coloring to make the cake appear green.
- Egg White: This is for whipping up the egg whites to add to the cake batter.
Buttercream Frosting Ingredients
- Butter: I like to use unsalted butter, and add salt back in. Make sure your butter is room temperature, don’t put it in the microwave!
- Powdered Sugar: Confectioners sugar is what sweetens the frosting and keeps it smooth.
- Vanilla Extract: This adds a little vanilla flavor and brings out all of the other flavors in the frosting.
- Salt: This helps to balance out all of the sweet flavors.
- Heavy Cream: This is what makes the frosting so smooth and delicious.
- Chopped Pistachios: This is for decorating the outside. You can decorate this cake however you like! Candied lemon, edible flowers, or fresh berries would all look amazing!
Recipe for Pistachio Cake

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

Make the Cake
1. Prep: Preheat the oven to 350 degrees Fahrenheit. Then spray two 8-inch cake pans with pan spray and set aside.
2. Grind Pistachios: If you don’t have ground pistachios, then pulse shelled unsalted pistachios in a blender or food processor until the nuts before a powder.
3. Mix Dry Ingredients: In a large bowl, whisk together the flour, ground pistachios, sugar, baking powder, baking soda and salt.
4. Add Wet to Dry: In a medium bowl whisk together the buttermilk, milk, both extracts and oil. Then add the wet ingredients to the dry and mix until just combined. If desired, add a drop or two of green food coloring for the signature green pistachio color.
5. Whip Egg Whites: Then in a clean large bowl, whip the egg whites until medium stiff peaks form.
6. Add Whites to Batter: Then gently fold the egg whites into the batter until no white streaks of egg whites remain. Then separate the batter evenly into the two prepared pans.
7. Bake: Bake for 30-35 minutes, until the tops of the cakes spring back when gently pressed or a toothpick comes out with minimal crumbs on it.
8. Cool: Let the cakes cool in the pans for 4-5 minutes before inverting onto a wire rack to finish cooling.
9. Frost: Frost the cooled cakes with buttercream and then top with chopped pistachios.
Make the Frosting
1. Mix: Beat the butter and powdered sugar together slowly in a stand mixer until combined. Then add the vanilla, salt and 3 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.
Tips for Making Pistachio Cake

There are a lot of ways to make this easy pistachio cake recipe. I love switching up the frosting for a different flavor every time because it is amazing every way you try it. Here are some tips for making this recipe your own.

Grinding Pistachios: If you don’t have ground pistachios, then use a blender or food processor to grind shelled pistachios. Use plain, unsalted pistachios for this. Make sure you don’t overprocess them. Pistachios are really soft nuts and will turn into pistachio butter if you mix them for too long.

Measuring Flour: Spoon and level your flour when you measure. Fluff the flour with the spoon and gently spoon it into your measuring cup. Level with the flat back of a knife to get a more consistent and accurate amount of flour.

Food Coloring: Add just a drop or two of food coloring at a time. If you add too much then the cake will end up bright green, more like the artificially flavored pistachio puddings and cake mixes. If you like the bright green color, then go ahead and add more food coloring!

Frosting: This cake tastes amazing with lots of different kinds of frosting! Try switching things up by adding new flavors to your buttercream frosting. I’ve made this cake with browned butter frosting and it was incredible! I also love cream cheese frosting and a simple powdered sugar glaze. Add the glaze to the warm cake layers for a very simple but delicious dessert.
Storing Leftovers

I love this pistachio cake because it is so easy to store and serve, and the leftovers are delicious! Here is how to store your leftover cake.

On the Counter: Store leftover cake in an airtight container for up to 2 days at room temperature.

In the Refrigerator: You can also store your cake in an airtight container in the refrigerator for up to 7 days.

In the Freezer: Store unfrosted cake layers in the freezer after wrapping in plastic wrap and placing in a large ziplock bag. The cake can be frosted while the layers are still frozen. Freeze for up to 3 months.
More Cake Recipes

Looking for that perfect cake recipe for your next event? Whether it’s a birthday, holiday, or you’re just in the mood for cake, these recipes are tried and true hits. You’re going to love all of them!

Desserts

Amazing Pineapple Cake

Cake

The Perfect Pound Cake

Desserts

Butter Pecan Cake

Desserts

Cinnabon Cinnamon Roll Cake
Print

Pistachio Cake

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

Course Dessert

Cuisine American

Keyword cake recipes, pistachio cake

Prep Time 45 minutes

Cook Time 35 minutes

Total Time 1 hour 20 minutes

Servings 10 People

Calories 1033kcal

Author Alyssa Rivers

Ingredients

2 ¼ cups flour

1 cup ground pistachios

1 ½ cups granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

¼ cup milk

2 teaspoons vanilla extract

½ teaspoon almond extract

½ cup vegetable oil

4-5 drops green food coloring optional

4 large egg whites room temperature

Buttercream

1 pound unsalted butter room temperature

8 cups powdered sugar

2 teaspoons vanilla extract

1 pinch salt

3-4 tablespoons heavy cream more if needed

chopped pistachios for decorating

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch cake pans with pan spray and set aside.

If you don’t have ground pistachios, pulse shelled unsalted pistachios in a blender or food processor until the nuts before a powder.

In a large bowl, whisk together the flour, ground pistachios, sugar, baking powder, baking soda and salt.

In a medium bowl whisk together the buttermilk, milk, both extracts and oil. Add the wet ingredients to the dry and mix until just combined. If desired, add a drop or two of green food coloring for the signature green pistachio color.

In a clean large bowl, whip the egg whites until medium stiff peaks form.

Gently fold the egg whites into the batter until no white streaks of egg whites remain. Separate the batter evenly into the two prepared pans.

Bake for 30-35 minutes, until the tops of the cakes spring back when gently pressed or a toothpick comes out with minimal crumbs on it.

Let the cakes cool in the pans for 4-5 minutes before inverting onto a cooling rack to finish cooling.

Frost the cooled cakes with buttercream and top with chopped pistachios.

Buttercream

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

Nutrition

Calories: 1033kcal | Carbohydrates: 153g | Protein: 8g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 233mg | Potassium: 317mg | Fiber: 2g | Sugar: 127g | Vitamin A: 1281IU | Vitamin C: 0.4mg | Calcium: 103mg | Iron: 2mg
March 14, 2023
Baked Chicken Thighs
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Baked Chicken Thighs are tender and juicy and baked in an AMAZING glaze mixture of Italian seasoning, Dijon mustard, sweet honey, and garlic cloves. This is a MUST make family meal!

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

Oven Baked Chicken Thighs

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

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

Ingredients

For the juiciest, tender chicken thighs, it is best to purchase bone in with skin on chicken thighs. This baked chicken thigh recipe is so simple to make with very few ingredients. You will be making this easy recipe over and over again! You can find the measurements below in the recipe card.
- Chicken Thighs: Grab some bone in chicken thighs, they are perfect for baking in the oven!
- Salt and Pepper: To season the thighs.
- Butter: A must! The fat from butter helps to bring out all the juicy flavors in this dish.
- Italian Seasoning: This is my go-to spice blend because it has all of my favorite herbs.
- Honey: I like to add honey because it makes a kind of glaze over the chicken.
- Dijon Mustard: I love the blend of flavors in Dijon mustard. You could try other types of mustard too, there are so many great options.
- Paprika: A little spice goes a long way.
- Garlic Cloves: Fresh garlic makes all the difference!
How to Bake Chicken Thighs

No prepping the chicken thighs, just simply lay flat in a baking dish and add salt and pepper to taste. It is quick and easy to whisk the ingredients together and spread over the chicken thighs. With this baked chicken recipe the skin is going to turn a golden brown and become crispy while baking the chicken thigh meat inside to a tender and juicy meat. It is an AMAZING combination that you are going to love!
1. Prepare Chicken: Preheat oven to 400 degrees Fahrenheit. Place the chicken in a single layer in a 9×13 inch baking dish. Salt and pepper.
2. Whisk Together: In small bowl whisk together the butter, Italian seasoning, honey, Dijon mustard, paprika, and garlic cloves.
3. Combine and Bake: Spread the mixture evenly over the chicken and bake for 35-40 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit and is browned on the tops.
How Long to Bake Chicken Thighs

The higher temperature when baking chicken thighs is what creates that golden brown outer skin that protects the dark meat from over cooking. It also keeps the meat more tender. I like to bake chicken thighs at 400 degrees Fahrenheit for 35 to 40 minutes. Checking the chicken with a meat thermometer gives the best reading to find out if they have reached an internal temperature of 165 degrees Fahrenheit. Here’s a simple chart to follow:

350°F – 50-55 minutes

375°F – 45-50 minutes

400°F – 40-45 minutes

425°F – 35-40 minutes
Tips for Making Baked Chicken Thighs

From how to choose the best chicken thighs to knowing when they are done, I’ve got all the pro tips to make this baked chicken thigh recipe a success! Here are some things to help you while you make this recipe.

Chicken Breast: If you prefer chicken breast instead of chicken thighs you can substitute the chicken breast. Chicken breasts tend to dry out quicker compared to chicken thighs. You will want to cook it at 375 degrees Fahrenheit for about 25 to 30 minutes checking it with a meat thermometer.

Choosing Chicken Thighs: It is best to find chicken thighs that are all the same size and shape. This will help the chicken cook more evenly so that every piece is perfectly cooked.

Preparing Chicken Thighs: Before placing the chicken thighs in the baking dish, pat them dry with a paper towel. Then add the salt and pepper.

Meat Thermometer: Using a meat thermometer is the best way to make sure that your meat reaches 165 degrees Fahrenheit.

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

Baked chicken thighs are so simple to make and in less than an hour you have a delicious meal with tender chicken to enjoy with your family. This recipe is perfect for preparing ahead of time and making it easier during the busy week ahead.

Make Glaze Ahead of Time: Prepare the glaze about 3 days ahead of time before it needs to be baked with the chicken thighs.

In the Refrigerator: Let your chicken thighs completely cool before adding them to an airtight container or ziplock bag. Try not to stack them over top of each other. It is best if they are laying flat, side by side. They will store in the refrigerator for up to 5 days.

In the Freezer: It is best to freeze the chicken thighs in a flat layer in a ziplock bag with the air completley removed. Properly stored when laying flat and freeze for up to 3 months. When ready to bake or reheat, let thaw in the refrigerator over night.

To Reheat: It is best to let your chicken thaw before cooking or reheating again. Once your chicken thighs are thawed from the refrigerator place on a baking sheet and bake at 400 degrees Fahrenheit for 20 to 25 minutes or until the meat thermometer reaches 165 degrees Fahrenheit. It is best to only reheat chicken one time.
Make It a Meal!

Make this a complete meal with all the sides to go along with it. This is the perfect chicken thigh recipe to add in your favorite side dishes. Here are a few of our favorite sides to add more to your plate!
Preheat oven to 400 degrees. Place the chicken in a single layer in a 9×13 inch baking dish. Salt and pepper.

In small bowl whisk together the butter, Italian seasoning, honey, dijon mustard, paprika, and garlic cloves.

Spread the mixture evenly over the chicken and bake for 35-40 minutes or until chicken reaches an internal temperature of 165 degrees and is browned on the tops.

Originally Posted Feb 2, 2020
Updated March 13, 2023

Serves: 6

Calories470kcal (24%)Carbohydrates5g (2%)Protein24g (48%)Fat40g (62%)Saturated Fat16g (80%)Cholesterol182mg (61%)Sodium276mg (12%)Potassium320mg (9%)Fiber1g (4%)Sugar3g (3%)Vitamin A764IU (15%)Vitamin C1mg (1%)Calcium32mg (3%)Iron1mg (6%)

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

Course Dinner, Main Course

Cuisine American

Keyword Baked Chicken Thighs, Baked chicken thighs recipe, Chicken Thighs
March 13, 2023
Spinach Quiche Recipe
Here’s a simple recipe for spinach quiche:

Ingredients:
- 1 refrigerated pie crust
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups chopped fresh spinach
- 1 cup shredded cheese (such as Swiss or cheddar)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Unroll the pie crust and place it in a 9-inch (23 cm) pie dish. Trim any excess crust hanging over the edge.
3. In a mixing bowl, whisk together the eggs, milk, cream, salt, pepper, and nutmeg until well combined.
4. Add the chopped spinach and cheese to the bowl and stir until evenly distributed.
5. Pour the egg mixture into the prepared pie crust.
6. Bake for 40-45 minutes, or until the quiche is set and the crust is golden brown.
7. Remove from the oven and let cool for a few minutes before slicing and serving.
Enjoy your delicious spinach quiche!
March 12, 2023
Thai Basil Chicken
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

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

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

Thai Basil Chicken Recipe

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

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

Ingredients

This Thai basil chicken is a simple recipe that you really can’t get wrong. These ingredients are simple and straightforward. If you can get the ingredients from an Asian market, the dish will taste much more traditional. You can find the measurements below in the recipe card.
- Chicken Breasts: You can use chicken thighs, or even ground turkey instead.
- Canola Oil: You can use vegetable oil instead. This is for cooking the chicken and veggies.
- Shallot: They are a subtle flavor but add so much flavor to the chicken.
- Red Peppers: Sweet bell peppers are the perfect thing to make with the chicken.
- Thai Chili, or Serrano Pepper: A little heat really takes this dish to the next level! I think it tastes great with Thai chili or serrano chilis, so grab whatever you can find and it will be perfect.
- Soy Sauce: This is a fermented soy bean sauce that is salty and so full of flavor.
- Oyster Sauce: This is a sweet and salty sauce made mostly from oyster juices.
- Fish Sauce: Fish sauce has a little fish flavor, but mostly it is salty and very umami.
- Brown Sugar: A little brown sugar makes the sauce the perfect consistency and helps balance the sweetness.
- Thai Basil: Thai holy basil is the type of basil that you will want to grab. You should be able to find it at your local Asian market.
Recipe for Thai Basil Chicken

I love how simple it is to make this Thai basil chicken. If you have a wok, this is a great recipe to make in it. It also works great in a skillet or cast iron pan. Whatever you use, make sure to heat the oil first before adding the chicken. Basil is a really fragile ingredient, so make sure you add it in after turning off the burner.
1. Cook Chicken: Add the oil to the wok and heat over medium-high heat. Cook the chicken for 3-5 minutes until almost cooked through.
2. Add Veggies: Add the minced garlic, shallots, and peppers. Stir fry until fork tender but still crisp.
3. Whisk Sauce: To make the sauce, combine the soy sauce, oyster sauce, fish sauce, and brown sugar in a bowl. Whisk to combine.
4. Add Sauce: Add the sauce and stir fry until the sauce thickens and coats the chicken.
5. Add Basil: Turn off the heat and toss in the basil, reserving a few leaves for garnish. The heat will soften and wilt the basil leaves.
6. Enjoy: Serve immediately with rice. Garnish with fresh basil leaves. Enjoy!
Tips for Making Thai Basil Chicken

Making Thai basil chicken is really simple and so delicious. Here are a few tips for making this dish authentic and just the way you and your family like it!

Ground Turkey: This dish is often made with ground turkey. Use ground turkey or ground chicken instead of chicken breast. You can also make a ground beef dish (Thai Basil Beef) using the same ingredients and it’s amazing!

Sourcing Ingredients: This dish will taste more authentic if you get the ingredients from an Asian market. It can also be really fun to explore new marketplaces other than your regular grocery store. You will find lots of fresh produce and ingredients you can’t get anywhere else!

Add More Spice: This dish is traditionally spicy. If you want to add more spice, you can add more chili peppers. If you really want to turn up the heat, include the seeds. If you are on the other end and don’t want this dish spicy, you can leave out the spicy peppers.
Storing Leftovers

Thai basil chicken makes great leftovers because it reheats really easily and tastes just as amazing a few days later. Here is how to store your leftovers.

More Thai Recipes

Thai flavors are my husband’s favorite, so I’ve spent a lot of time trying to recreate our favorite dishes you get at the restaurant. Here are a few that are always a hit anytime I serve them.
Add the oil to the wok and heat over medium-high heat. Cook the chicken for 3-5 minutes until almost cooked through.

Add the minced garlic, shallots, and peppers. Stir fry until fork tender but still crisp.

To make the sauce, combine the soy sauce, oyster sauce, fish sauce, and brown sugar in a bowl. Whisk to combine.

Add the sauce and stir fry until the sauce thickens and coats the chicken.

Turn off the heat and toss in the basil, reserving a few leaves for garnish. The heat will soften and wilt the basil leaves.

Serve immediately with rice. Garnish with fresh basil leaves. Enjoy!

Serves: 4

Calories210kcal (11%)Carbohydrates11g (4%)Protein26g (52%)Fat7g (11%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.01gCholesterol73mg (24%)Sodium1740mg (73%)Potassium561mg (16%)Fiber1g (4%)Sugar8g (9%)Vitamin A944IU (19%)Vitamin C29mg (35%)Calcium35mg (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 Asian, Thai

Keyword Thai basil chicken
March 12, 2023
Italian Cream Cake
Take a bite of heaven with every forkful of this dreamy Italian cream cake. It’s rich and nutty, covered with the most amazing cream cheese frosting! It’s great for special occasions, but really, there’s no wrong time to make it!

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

Italian Cream Cake Recipe

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

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

Why is it Called Italian Cream Cake?

Some say this cake originated in renaissance Italy, others say it came from an Italian baker that moved to the US. Despite its name, it’s actually a very popular southern dessert, similar to butter pecan cake!

Ingredients You’ll Need

Don’t be intimidated by the list of ingredients, you’ll probably have most of them in your pantry! The combination of these ingredients creates the most rich and moist texture. Paired with the sweet and nutty flavor, you’ll absolutely love it! Note: all measurements can be found in the recipe card below.
- Cake Flour: Gives the cake structure. You can also use all-purpose flour, but it will have a slightly different crumb.
- Granulated Sugar: Makes the cake nice and tender and also adds sweetness!
- Baking Powder and Baking Soda: You need both of these to make sure your cake rises properly.
- Salt: Just a pinch to boost all of the flavors.
- Buttermilk: The key to an ultra-moist cake- the acidity in buttermilk helps to make it super soft and tender. Don’t skip it! If you don’t have any buttermilk on hand, you can make it from scratch using my recipe here!
- Milk: Any type of milk will work fine, but I recommend using whole milk. The higher the fat percentage, the more moist your cake will be!
- Vanilla: Adds extra flavor to the Italian cream cake. Use pure vanilla extract for best results!
- Almond Extract: I love adding almond extract because of its deep nutty flavor!
- Vegetable Oil: Adds moisture to the cake and gives it a tender crumb.
- Large Egg Whites: Can’t forget these! They give the cake a light and airy texture.
- Sweetened Coconut Flakes: Add a tasty texture and nutty flavor.
- Chopped Pecans: You can also toast these for a deeper flavor.
Cream Cheese Frosting
- Unsalted Butter: A rich, creamy base for the frosting.
- Cream Cheese: You want this to be at room temperature so it mixes together with the other ingredients smoothly.
- Vanilla and Almond Extract: Give the cream cheese frosting delicious flavor! You can adjust it to taste.
- Powdered Sugar: Adds sweetness and gives the frosting a smooth texture.
- Toasted Pecans and Coconut: For decorating your Italian cream cake with.
How to Make Italian Cream Cake

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

Cake
1. Preheat Oven, Prepare Pans: Preheat the oven to 350 degrees Fahrenheit. Grease 2 8-inch round cake pans and set aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: Add the buttermilk, vanilla, almond extract and oil to the dry ingredients and then beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
4. Whip Egg Whites: In a separate bowl, whip the egg whites until medium stiff peaks form. Fold into the batter until most of the egg whites disappear.
5. Fold in Pecans and Coconut: Add the chopped pecans and coconut flakes to the batter and fold in.
6. Add to Pans and Bake: Separate the batter evenly into the two cake pans and then bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely. For easier frosting, wrap the cooled cake layers in plastic wrap and freeze for 4 hours or overnight before assembling.
7. Frost and Decorate: Frost with the cream cheese frosting and then decorate with the reserved pecans and coconut. .
Cream Cheese Frosting
1. Butter Mixture: Add the cream cheese and butter to the bowl of a mixer and beat until combined and smooth.
2. Add Sugar and Flavor Extracts: Add the powdered sugar 2-3 cups at a time and mix on low until it is moistened enough to now spill out of the bowl once the speed is increased. Continue this until all the powdered sugar has been added. Scrape down the sides and bottom of the bowl, add the extracts and beat until smooth.
Tips and Tricks

Follow these simple tips and your Italian cream cake will turn out perfectly! Be warned, making homemade cakes is addictive! Not only does it make your kitchen smell amazing, but it tastes even better.

Use Room Temperature Ingredients: Using room temperature eggs, buttermilk and milk will help the cake batter come together more easily. This will also help achieve a smooth frosting when the butter and cream cheese are both room temperature.

Don’t Overmix: Mix the batter until just combined. Overmixing will make your cake turn out gummy and chewy.

Don’t Open The Oven Early: Opening the oven too soon will cause a rush of hot air to escape, drastically dropping the baking temperature around your cake. This will cause your cake to collapse. Try to wait until at least 35 minutes before opening the oven to check the cake.

Cake Flour: Using cake flour will yield a more tender cake because the protein content is lower. If you don’t have cake flour you can make it from scratch! For every 1 cup of all-purpose flour, remove 2 tablespoons of the flour and replace with cornstarch and sift together. Once fully sifted, measure out the needed amount for the recipe.

Toasting: Toast the pecans and coconut by spreading evenly on a baking sheet and baking at 350 degrees Fahrenheit for 5-7 minutes. Stir every few minutes to avoid burning. Let cool completely before adding to the cake batter or using to decorate the cake.
How Long Will My Italian Cream Cake Last?

If stored properly, you can enjoy it all week! I love having this on hand to enjoy whenever I get a sweet tooth.

In the Refrigerator: Store leftover cake in the fridge either in an airtight container or wrapped with plastic wrap for 4-5 days.
More Delicious Homemade Cakes

If you loved this Italian cream cake, here are a few more recipes you need to try! They’re all rich, moist, and packed with mouthwatering flavor. Be sure to snag a piece for yourself, they’re going to go fast!

Desserts

Better than ANYTHING Cake

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Classic Hummingbird Cake

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Glazed Walnut Butter Cake

Desserts

Kentucky Butter Cake
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Italian Cream Cake

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

Course Dessert

Cuisine American, Italian, Italian American

Keyword italian cream cake, italian cream cake recipe

Prep Time 45 minutes

Cook Time 35 minutes

Total Time 1 hour 20 minutes

Servings 10 People

Calories 1057kcal

Author Alyssa Rivers

Ingredients

Cake

2 ¼ cups cake flour

1 1/2 cups granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ Teaspoon Salt

1 cup buttermilk

¼ cup milk

1 teaspoon vanilla

1 ½ teaspoon almond extract

½ cup vegetable oil

4 large egg whites

1 cup sweetened coconut flakes

1 cup chopped pecans toasted if desired

Cream Cheese Frosting

1 cup unsalted butter

16 ounces cream cheese room temperature

½ teaspoon vanilla extract

1 ½ teaspoon almond extract

8 cups powdered sugar

toasted pecans for decorating

toasted coconut for decorating

Instructions

Cake

Preheat the oven to 350 degrees fahrenheit. Grease 2 8 inch round cake pans and set aside.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Add the buttermilk, milk, vanilla, almond extract and oil to the dry ingredients and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.

In a separate bowl, whip the egg whites until medium stiff peaks form. Fold into the batter until most of the egg whites disappear.

Add the chopped pecans and coconut flakes to the batter and fold in.

Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely. For easier frosting, wrap the cooled cake layers in plastic wrap and freeze for 4 hours or overnight before assembling.

Frost with the cream cheese frosting and decorate with toasted pecans and toasted coconut. .

Cream Cheese Frosting

Add the cream cheese and butter to the bowl of a mixer and beat until combined and smooth.

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

Nutrition

Calories: 1057kcal | Carbohydrates: 157g | Protein: 10g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 391mg | Potassium: 316mg | Fiber: 3g | Sugar: 131g | Vitamin A: 1233IU | Vitamin C: 0.1mg | Calcium: 134mg | Iron: 1mg
March 11, 2023