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  • Crockpot Meatloaf

    Crockpot Meatloaf

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    Meatloaf is a classic comfort food that is loved by the whole family! This recipe for crockpot meatloaf is easy to prepare, and using your slow cooker allows the flavors to blend together for a delicious meal.

    If you love meatloaf then you have to try out some more of my easy and delicious meals that are perfect for a busy weeknight dinner. Some of my favorites are this Meatloaf Sandwich, this delicious Glazed Meatloaf, and these yummy Meatloaf Meatballs!

    Top-down view of cooked meatloaf in a crockpot.

    Crockpot Meatloaf Recipe

    Meatloaf is a classic comfort food that is easy to make and so versatile! It’s a great option for a budget-friendly, easy-to-clean meal that your family will go crazy over! I love that I can throw it in the crockpot, let it cook all day and dinner is ready to go. It’s a lifesaver for busy days! This is definitely my new go-to meatloaf recipe.

    Since this crockpot meatloaf is the kind of thing you can set and forget, you can use the extra time to make some easy sides to go with it! Mashed potatoes are an absolute must. Add in some delicious homemade rolls and a leafy green salad and you have a meal that will become a go-to for any busy night!

    Ingredients in Crockpot Meatloaf

    This recipe for crockpot meatloaf is perfect for a cozy weeknight dinner! The combo of the savory beef, sweet glaze, and tangy balsamic vinegar creates a delicious blend of flavors that is sure to please your taste buds! Check out the recipe card at the bottom of the post for measurements.

    • Ground Beef: I always get beef that is no leaner than 85 percent. The higher fat content helps the meatloaf stay moist! If you want a healthier version of crockpot meatloaf, you can also swap out the beef for ground turkey. Keep in mind, though, turkey tends to dry out more easily so you’ll want to add more liquids in order for it to turn out nice and moist.
    • Onion: The onions add a sweet and savory flavor to the meatloaf and also help to bind the ingredients together.
    • Parsley: Parsley adds a fresh and herby flavor to the meatloaf and also adds a pop of color!
    • Italian Bread Crumbs: Using Italian-style breadcrumbs adds a subtle flavor to the meatloaf. You can even make your own breadcrumbs using this recipe.
    • Milk: The milk helps to make the meatloaf moist and tender.
    • Worcestershire Sauce: This sauce adds a savory and slightly tangy flavor to the meatloaf.
    • Eggs: The eggs help to bind the ingredients together.
    • Garlic Powder: The garlic adds such a delicious savory flavor to the dish!
    • Kosher Salt: Salt is used to enhance the flavors in the recipe.
    • Pepper: Pepper is used to add subtle spiciness (but don’t worry, no heat!)
    • Ketchup: Ketchup is used as a glaze for the meatloaf.
    • Balsamic Vinegar: This adds a tangy and slightly sweet flavor to the glaze.
    • Brown Sugar: This adds a sweetness to the glaze.
    4-photo collage of meat mince and glaze being prepared.

    How to Make Meatloaf in the Slow Cooker

    The best part about this meal is that the crockpot does most of the work, leaving you with plenty of time to relax and enjoy your meal with the rest of your family!

    1. Line: Line the inside of a crockpot with foil. Spray the foil with non-stick cooking spray.
    2. Combine and Mix: In a large bowl combine beef, onion, parsley, Italian breadcrumbs, milk, Worcestershire sauce, eggs, garlic powder, salt, and pepper. Use your hands to mix until combined being careful not to overmix. 
    3. Shape the Meatloaf: Using your hands, shape the meatloaf into a large oval and place it on top of the foil in the crockpot.
    4. Whisk the Glaze: In a small bowl whisk together ketchup, vinegar, and brown sugar. Brush half of the mixture on the top of the meatloaf. Save the other half for later.
    5. Cook: Cook on low for 6 hours, or on high for 3 hours. Bake until the beef is cooked throughout and reaches 160 degrees Fahrenheit. 
    6. Top with Glaze: When finished cooking, top it with the remaining glaze.
    7. Slice and Serve: Serve sliced, with remaining glaze sauce served on the side for drizzling.
    Meatloaf in a crockpot, cut into slices.

    What is the Secret to Moist Meatloaf?

    There are a few things you can do to ensure that your meatloaf doesn’t turn out dry:

    • Use Meat with a Higher Fat Content: Using ground beef with a higher fat content helps keep the meatloaf moist and flavorful while it cooks.
    • Don’t Overmix: Overmixing the ingredients can cause the proteins in the beef to break down, resulting in a dry and tough meatloaf.
    • Add Moisture to the Recipe: Adding ingredients like milk, eggs, or even some grated vegetables can help to add moisture to the meatloaf.
    • Don’t Skip the Glaze: Brushing a glaze or sauce on top of the meatloaf while it cooks can help to add moisture and flavor to the meatloaf.
    • Check the Temperature: Meatloaf should be cooked to an internal temperature of 160 degrees Fahrenheit. Cooking it for too long or at too high a temperature can cause the meat to dry out.
    • Let it Rest: Letting the meatloaf rest for a few minutes before slicing lets all the liquids soak into the meatloaf to make sure it doesn’t dry out.

    Closeup of a slice of meatloaf.

    Storing Leftovers

    Crockpot meatloaf will last for up to 3-4 days in the fridge and up to 2-3 months in the freezer. Here’s how you can store it! Psst- it makes fantastic leftovers! Heat it up for a delicious, easy meal.

    • In the Refrigerator: Let your meatloaf cool down to room temperature before storing it. This helps to prevent any bacteria from growing. Wrap the meatloaf in plastic wrap and place in an airtight container or a zip-top bag. It should stay nice and fresh for 3-4 days.
    • In the Freezer: If you want to keep your meatloaf for longer, wrap it tightly in plastic wrap and then in foil. Label it with the date and store it in the freezer for up to 2-3 months. Thaw in the fridge before reheating.
    • Reheating: You can easily reheat your crockpot meatloaf in the microwave for a minute or two, or in the oven for about 15 minutes at 350 degrees Fahrenheit.

    A slice of crockpot meatloaf served with broccoli and mashed potatoes.

    Side to Go with Meatloaf

    If you want to make this meal even more delicious then you have to pair it with some yummy sides! All of these side dishes would be amazing with this crockpot meatloaf. The whole family will be hooked!

    • Line the inside of a crockpot with foil. Spray the foil with non-stick cooking spray.

    • In a large bowl combine beef, onion, parsley, Italian breadcrumbs, milk, Worcestershire sauce, eggs, garlic powder, salt, and pepper. Use your hands to mix until combined being careful not to overmix.

    • Using your hands, shape the meatloaf into a large oval and place it on top of the foil in the crockpot.

    • In a small bowl whisk together ketchup, vinegar, and brown sugar. Brush half of the mixture on the top of the meatloaf. Save the other half for later.

    • Cook on low for 6 hours, or on high for 3 hours. Bake until the beef is cooked throughout and reaches 160 degrees Fahrenheit.

    • When finished cooking, top it with the remaining glaze.

    • Serve sliced, with remaining glaze sauce served on the side for drizzling.

    Serves: 8

    Serving1sliceCalories396kcal (20%)Carbohydrates19g (6%)Protein23g (46%)Fat25g (38%)Saturated Fat9g (45%)Polyunsaturated Fat1gMonounsaturated Fat11gTrans Fat1gCholesterol123mg (41%)Sodium705mg (29%)Potassium455mg (13%)Fiber1g (4%)Sugar10g (11%)Vitamin A311IU (6%)Vitamin C3mg (4%)Calcium78mg (8%)Iron3mg (17%)

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

    Course Dinner

    Cuisine American

    Keyword crockpot meatloaf, meatloaf in the crockpot, meatloaf in the slow cooker

  • Mushroom Risotto

    Mushroom Risotto

    Mushroom Risotto is soft short-grained rice that is cooked in broth with flavorful button mushrooms and sweet peas. The flavor combination is incredible and it’s the perfect side dish for any protein!

    This classic Italian recipe can be served as main dish or a side paired with a hearty meat. This is a comfort meal that is planned and prepared with you in mind! Slow Cooker Italian Chicken and Potatoes, some delicious Creamy Tomato Italian Parmesan Chicken or this filling and flavorful Classic Italian Wedding Soup are some of our favorite classic Italian meals to try.

    Creamy Mushroom Risotto in a black bowl with a spoon.

    Mushroom Risotto

    I needed something light, comforting and manageable for the week and I knew Mushroom Risotto had to be made! It is a dish that can be warmed up quickly and taste good every day. It has simple ingredients and when combined all together adds this comforting and oh-so-good meal that makes your day go even better! This Mushroom Risotto is perfect for making ahead for your busy week or enjoying it right off the stove top.

    I am all about making life simple. With life so busy all the time with the kids activities and endless errands to run, quick and easy meals, like this mushroom risotto and my favorite lemon garlic chicken to go with it are my savior! This is a quick and easy meal that my kids can warm up quick after school or pack along as a lunch. Check out my healthy meals round up and slow cooker dinner recipes for more great quick and easy meal ideas.

    Ingredients

    Even though this list looks long, the ingredients for mushroom risotto are really simple! Most of them are herbs or things that you already have on hand. This dish is so flavorful and easy to make, I know you are going to love it as much as my family does! The measurements are listed below in the recipe card.

    • Chicken or Vegetable Broth: Either will work, they add flavor and it is what you cook the rice in.
    • Extra-Virgin Olive Oil: Has a nice soft flavor and cooks well.
    • Onion: Finely chopped.
    • Butter: To cook veggies.
    • Garlic Cloves: Minced.
    • Button Mushrooms: It’s a European and North American mushroom with tons of nutrients and packed with flavor.
    • Fresh Thyme: Earthy flavor perfect for this dish.
    • Salt and Pepper: Just a pinch.
    • Arborio Rice: The best rice to use! I have other tips for choosing rice below in the tip box.
    • White Wine: Use your favorite, I talk more about the wine below in the tip box.
    • Fresh Parmesan Cheese: Makes this so creamy and flavorful!
    • Frozen Peas: You could use fresh instead.
    • Fresh Parsley: For garnish and extra flavor.
    Process photos showing the mushrooms being cooked, then the rice and the broth added, then the final touches.

    Mushroom Risotto Recipe

    This mushroom risotto is a very simple recipe and you are going to love how it turns out! The hardest part is cooking the rice the perfect amount of time so that it isn’t hard, but it doesn’t get mushy. You will be able to tell when it starts to get close, this is a recipe you don’t want to walk away from. It only takes 35 minutes, and you will be so in love with the flavor!

    1. Warm Broth: Start by warming the chicken broth.  Either in a large bowl in the microwave or in a medium saucepan over medium heat bring to a simmer.
    2. Cook Onion and Mushroom: In a large pot heat the olive oil.  Add the onion and cook until tender.  Add 1 tbsp butter, garlic, mushrooms and thyme.  Cook until the mushrooms have softened and are tender.  Then season with salt and pepper.  Remove and set aside on a plate.
    3. Add Rice: Melt the remaining 1 tbsp butter and add the arborio rice.  Stirring on medium heat, cook the grains until the are lightly brown and start to toast about 2 minutes. Then add the wine and cook until the wine has absorbed.  
    4. Add Broth: Add one cup of broth at a time to the rice and stir frequently until the rice absorbs the liquid.  Continue to add one cup of broth and allow the rice to absorb after each addition.  Stir often and cook until the risotto is al dente and not mushy.  You may not need all of the broth.  
    5. Add Veggies: Add the mushrooms, parmesan, and peas back to the rice and stir.  Garnish with fresh parsley.  Serve while warm. 
    Mushroom risotto close up in a black pan with a spoon.

    Tips for Making Mushroom Risotto

    I love how mushroom risotto can taste different in so many ways! The brands you use, the rice you choose, and the wine you decide on are all going to change the flavor of the dish. The best part about cooking is you get to decide how you like it best. Here are some tips for choosing ingredients.

    • Best Rice to Use: The best northern Italian dish, risotto is elegant and simple, but there are a few tricks to getting it right. First, always use Italian short- grain rice like arborio or vialone; nothing else will do as a substitute for best results.
    • Best Wine: Mushroom risotto will make most wines taste delicious, but some will be amazing. In general, it’s especially good with earthier reds, like Pinot Noir or Nebbiolo, or fuller-bodied whites, like lightly oaked Chardonnay or Pinot Gris. It is always best to choose a wine that you enjoy and use that type of wine in the recipe.
    • Leave the Wine Out: Yes! You Can Make Risotto Without Wine. The good news is you can definitely make risotto without wine. White grape juice: Use white grape juice as a substitute when adding sweetness or deglaze the pan. For a punchier substitute, try mixing a tablespoon of vinegar or lemon juice per cup of grape juice. Chicken or vegetable stock: Substitute stock for white wine when you want to add depth of flavor to a dish.
    • Using Red Wine: Some recipes get pretty specific about the kind of wine they want you to use: an oaky chardonnay in this reduction sauce, a hearty Italian red for that braise. All wines will chemically behave in the same way, so there’s no danger that a recipe won’t work if you use a red instead of a white or vice versa.

    Close up on mushroom risotto.

    Storing Leftovers

    Mushroom risotto makes great leftovers, and is also a great recipe to make ahead of time. It reheats really well and is just as delicious reheated.

    • In the Refrigerator: You can store your leftovers in the refrigerator in an airtight container or in a shallow baking pan covered with foil for up to 4 days.
    • To Reheat: Preheat the oven to 300 degrees. Place risotto in a shallow baking pan covered with foil and let it get warm, but make sure not to let it cook again.

    A spoon in a bowl of the dish.

    More Yummy Rice Dishes

    I love rice! It is a great way to switch up your dinner menu without adding a lot of extra work. These rice dishes are simple, delicious, and easy to make into a well rounded nutritious meal that doesn’t take all night to prepare. You have to try all of them!

    Print

    Mushroom Risotto

    Mushroom Risotto is soft short-grained rice that is cooked in broth with flavorful button mushrooms and sweet peas. The flavor combination is incredible and it's the perfect side dish for any protein!
    Course Side Dish
    Cuisine Italian
    Keyword mushroom risotto, rice dishes
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 4 people
    Calories 786kcal
    Author Alyssa Rivers

    Ingredients

    • 6-8 c. chicken or vegetable broth
    • 1 tbsp. extra-virgin olive oil
    • 1 onion finely chopped
    • 2 tbsp. butter divided
    • 2 cloves garlic minced
    • 16 oz. button mushrooms sliced
    • 1 tbsp fresh thyme stems removed and minced
    • salt and pepper
    • 2 cups arborio rice
    • 1/2 c. white wine
    • 1 c. Fresh Parmesan Cheese grated
    • 3/4 c. frozen peas thawed
    • 2 tbsp. chopped fresh parsley

    Instructions

    • Start by warming the chicken broth.  Either in a large bowl in the microwave or in a medium saucepan over medium heat bring to a simmer.
    • In a large pot heat the olive oil.  Add the onion and cook until tender.  Add 1 tbsp butter, garlic, mushrooms and thyme.  Cook until the mushrooms have softened and are tender.  Season with salt and pepper.  Remove and set aside on a plate.
    • Melt the remaining 1 tbsp butter and add the arborio rice.  Stirring on medium heat, cook the grains until the are lightly brown and start to toast about 2 minutes.  Add the wine and cook until the wine has absorbed.  
    • Add one cup of broth at a time to the rice and stir frequently until the rice absorbs the liquid.  Continue to add one cup of broth and allow the rice to absorb after each addition.  Stir often and cook until the risotto is al dente and not mushy.  You may not need all of the broth.  
    • Add the mushrooms, parmesan, and peas back to the rice and stir.  Garnish with fresh parsley.  Serve while warm. 

    Notes

    Updated Feb 2023

    Originally Posted May 2019

    Nutrition

    Calories: 786kcal | Carbohydrates: 98g | Protein: 34g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 2430mg | Potassium: 682mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2448IU | Vitamin C: 33mg | Calcium: 743mg | Iron: 7mg
  • King Cake

    King Cake

    King cake is a colorful and festive dessert for Mardi Gras celebrations! With its gorgeous swirl of purple, green and gold icing, this sweet and soft cake is a treat for both the eyes and the taste buds. Whether you’re a seasoned king cake aficionado or a newcomer to this sugary delight, there’s no denying its irresistible charm!

    With Mardi Gras just around the corner, here are a few more must-try recipes inspired by New Orleans cuisine: homemade beignets, gumbo, and jambalaya! You’ve got to try them all!

    A slice of king cake being served with a spatula.

    What is King Cake?

    If you’ve never heard of it before, King Cake has a rich history dating back to the ancient celebrations of the Epiphany in Europe. Originating in France, it’s now a staple dessert for Mardi Gras celebrations in New Orleans! Although it’s called cake, this dessert is more similar to a braided sweet bread like babka!

    King cake is soft, sweet, and sure to be your new favorite Mardi Gras recipe. The bread has a brown sugar cinnamon filling with added pecans. It’s absolutely to die for! Top it off with a simple glaze, colored sugar, and you have a dessert that’s both festive and delicious on your hands!

    Why is There a Plastic Baby in King Cake?

    You may be asking yourself, why is there a baby in the cake? Here’s why! The tradition of placing a small plastic baby in the cake originated in Europe and was then brought to New Orleans by French settlers. The baby symbolizes good luck and prosperity for the person who finds it in their slice. It is said that whoever finds the baby has to host the next Mardi Gras celebration. This tradition is so fun and makes king cake even more exciting to eat! It’s a great way to spread good luck and joy among friends and family during your Mardi Gras festivities!

    Everything You’ll Need

    The great thing about this king cake recipe is that it uses super simple ingredients. In fact, as long as you have some sanding sugar on hand, you likely have everything else to whip up this festive dessert! Looking for measurements? They can all be found in the recipe card below.

    Dough

    • Warm Milk: Warm milk helps activate the yeast, allowing the king cake dough to rise and become fluffy!
    • Instant Dry Yeast: This ingredient is essential for making the dough rise.
    • Granulated Sugar: Adds sweetness to the dough and also helps feed the yeast.
    • Unsalted Butter: You can’t go wrong with butter! It adds rich flavor and moisture to the bread.
    • Eggs: Bind everything together.
    • Salt: Acts as a flavor enhancer!
    • Flour: Make sure you use flour with a low protein content. This will make sure your bread turns out nice and soft! I used all-purpose flour and it turned out perfectly.

    Filling

    • Brown Sugar: Adds a deeper sweetness.
    • Ground Cinnamon: The perfect match for brown sugar! It adds the perfect warm spice.
    • Melted Butter: Makes the king cake filling smooth and rich.
    • Chopped Pecans: I love adding chopped pecans because of their tasty flavor and texture! Chopped walnuts or sliced almonds will also work.

    Glaze

    • Powdered Sugar: Adds sweetness and gives the glaze a smooth texture.
    • Water: For adjusting the consistency.
    • Vanilla: Adds an extra pop of flavor. I recommend using pure vanilla extract here!
    • Colored Sugar: For the green, purple, and yellow topping.
    4-photo collage of dough being prepared.

    How to Make King Cake

    Now, I know this is a pretty lengthy list of instructions, but king cake is a lot easier to make than you’d think! I’ve broken the steps up into 3 simple sections.

    Making the Dough

    1. Activate Yeast: In the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.
    2. Mix in Wet Ingredients: Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.
    3. Mix in Dry Ingredients: Add 4 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.
    4. Continue to Mix: Increase the speed to a medium-high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.
    5. Proof: Remove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.

    Preparing the Filling, Baking

    1. Combine Ingredients: While your king cake dough is proofing, make your filling. In a medium bowl, mix your sugar, cinnamon, and butter. Set aside.
    2. Roll Out Dough: Once your dough is doubled in size, tip it out onto a floured surface, roll into a large rectangle, mine was about 24 inches by 15 inches. Cut the slab into 3 equal strips, mine were 24 inches by 5 inches.
    3. Add Filling: Spread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls.
    4. Braid Together: Lay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.
    5. Proof: Place the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.
    6. Preheat Oven: While your cake proofs, preheat your oven to 375 degrees Fahrenheit.
    7. Bake: Once the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the king cake to cool completely before glazing.
    Process of king cake dough strips being braided together.

    Adding the Glaze

    1. Add Plastic Baby: Before glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.
    2. Prepare Glaze Mixture: In a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.
    3. Find the Baby: Make sure to have everyone inspect their cuts of cake to find the baby before eating!
    Top-down view of king cake, covered in purple, yellow, and green sanding sugar.

    Tips and Tricks

    King cake is pretty straightforward to make, but here are a few extra tips! You’ll want to make this bread for Mardi Gras every year, it’s too good!

    • Use Warm Milk: The warm milk helps activate the yeast, allowing the king cake dough to rise and become fluffy.
    • Roll Out Dough Evenly: When rolling out the dough, try to make it as even as possible so that the cake bakes evenly.
    • Add Filling Carefully: When adding the cinnamon sugar filling, try to spread it evenly without tearing the dough.
    • Let the Cake Cool Before Icing: Allow your king cake to cool completely before putting the icing over the top, or the icing will melt and run off the cake.

    King cake cut into slices.

    Storing Leftovers

    King Cake can last up to a week when stored properly! Here’s how to keep your King Cake fresh and delicious:

    • At Room Temperature: Store your King Cake in a cool, dry place at room temperature in an airtight container. Avoid storing it in a hot, humid area as this can cause the cake to become dry and spoil quickly.
    • In the Refrigerator: If you don’t plan to eat the cake within a few days, you can store it in the refrigerator. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container.
    • Reheating: For that freshly-baked effect, simply wrap your king cake in foil and place in a 300 degree Fahrenheit oven for 10-15 minutes, or until heated through.

    A slice of cake on a white plate.

    More New Orleans Recipes

    Cajun recipes are some of my favorites! Here are a few more tasty meals to serve with your king cake for Mardi Gras! The whole family will love them. They have the absolute best flavor!

    Print

    King Cake

    King cake is a colorful and festive dessert for Mardi Gras celebrations! With its gorgeous swirl of purple, green and gold icing, this sweet and soft cake is a treat for both the eyes and the taste buds. Whether you're a seasoned king cake aficionado or a newcomer to this sugary delight, there's no denying its irresistible charm!
    Course Dessert
    Cuisine American, New Orleans
    Keyword king cake recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    Proofing time 1 hour 30 minutes
    Total Time 2 hours 30 minutes
    Servings 12 People
    Calories 517kcal
    Author Alyssa Rivers

    Ingredients

    Dough

    • 1 cup milk warm
    • 1 packet instant dry yeast 2 ½ teaspoons
    • ½ cup granulated sugar divided
    • ⅓ cup unsalted butter melted
    • 2 eggs room temperature
    • 1 ½ teaspoons salt
    • 4-5 cups all purpose flour

    Filling

    • 1 cup brown sugar packed
    • 1 tablespoon ground cinnamon
    • ½ cup melted butter
    • ¾ cup chopped pecans

    Glaze

    • 2 cups powdered sugar
    • 4 tablespoons water
    • 1 teaspoon vanilla
    • Colored sugar for the top green purple and yellow

    Instructions

    Dough

    • In the bowl of a stand mixer, combine your warm milk, yeast, and 3 tablespoons of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.
    • Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.
    • Add 4 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky.
    • Increase the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.
    • Remove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.

    Filling

    • While your dough is proofing, make your filling. In a medium bowl, mix your sugar, cinnamon, and butter. Set aside.
    • Once your dough is doubled in size, tip it out onto a floured surface, roll into a large rectangle, mine was about 24 inches by 15 inches. Cut the slab into 3 equal strips, mine were 24 inches by 5 inches.
    • Spread your filling evenly on each strip and sprinkle your chopped pecans on top. Roll each strip lengthwise so you have 3 long filled rolls. Once your filled strips are ready you will braid them together
    • Lay the strips side by side and secure them together at the top. Braid the whole length of the 3 strips together and secure the other end by pinching the dough together. Form the braid into a circle and secure the two ends together as best as you can.
    • Place the prepared rolled and braided dough onto a baking sheet lined with parchment. Cover and allow the cake to proof until it is nearly double in size, depending on the temperature of the room you are making this cake in it could take 45 minutes to a little over an hour.
    • While your cake proofs, preheat your oven to 375 degrees fahrenheit.
    • Once the cake is ready, bake for 25-30 minutes, a toothpick inserted should come out clean, and the loaf should be a golden brown color all over. Remove from the oven and allow the cake to cool completely before glazing.

    Glaze

    • Before glazing your cake, take a mini plastic baby and poke it into one of the folds of your cake, hiding it completely for someone to find later.
    • In a medium bowl, mix together your powdered sugar, water, and vanilla. Pour the glaze over your cake evenly and while the glaze is still tacky, sprinkle the colored sugar over it in colored stripes.
    • Make sure to have everyone inspect their cuts of cake to find the baby before eating!

    Nutrition

    Calories: 517kcal | Carbohydrates: 81g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 377mg | Potassium: 145mg | Fiber: 2g | Sugar: 47g | Vitamin A: 472IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 2mg
  • Steak Diane

    Steak Diane

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

    Juicy and succulent Steak Diane is the perfect dinner for any occasion. Diane refers to the delicious cream sauce made that includes mustard, Worcestershire sauce, and Cognac. The steak is flattened and seared in butter, and couldn’t be more flavorful!

    At my house, a steak dinner is a real treat that we can all look forward to. It’s everyone’s favorite and always what they ask for on their birthdays and other special occasions. If your family is the same way, you have to try this super easy Juicy Air Fryer Steak, this delicious Skillet Salisbury Steak, and this divine New York Steak.

    Steak diane on a plate with strips of beef cut up and a fork to the side.

    What is Steak Diane?

    Steak diane is a beef dish that is served with a mushroom cognac sauce that is typically flambeed. The sauce has heavy cream, mustard, and broth to give it lots of depth of flavor. There are no flames needed to get a great flavor in this sauce! It really hits the spot, and the whole family loves it too! The best part is, it’s almost a complete meal all on it’s own. I like to add some grilled asparagus or air fryer broccoli for an extra veggie. This dish is of course AMAZING served with some mashed potatoes too!

    Sometimes I just really crave a good steak! Sometimes its as simple as some slow cooker beef tips, and other times I want a full on prime rib. The latter is usually just for special occasions! Sometimes, I want a dinner that feels and tastes just as expensive as a prime rib dinner, but for half the cost. This steak diane recipe is the perfect solution! It’s a delicious, tender, and flavorful piece of meat smothered in a yummy creamy mushroom sauce. You tenderize the steak, then make a delicious mushroom and cream sauce in the same pan that you cook the meat. It blends all the flavors together for a delicious balanced flavor.

    Ingredients

    The traditional steak diane recipe doesn’t include mushrooms. I really like including them because they add a lot of rich and hearty flavor to the sauce. You could also include garlic, it does the same thing for the sauce. This dish would also be delicious garnished with fresh parsley and chives. Make this recipe your own! You can find the exact measurements below in the recipe card.

    • Olive Oil: I prefer to cook my steaks in olive oil, but you can use your favorite cooking oil here.
    • Butter: This adds a lot of flavor to the steak and helps them get a nice color.
    • Beef Tenderloin Steaks: The quality of the meat will make a difference. I would get a nice piece of meat but it doesn’t have to be the most expensive since you will be tenderizing it.
    • Shallot: This adds tons of flavor to the sauce.
    • Button Mushrooms: I prefer button mushrooms for this sauce, but you could use pretty much any kind of mushroom.
    • Cognac or Brandy: It is traditional to add cognac to the sauce. You could substitute brandy or broth if you don’t want to add any alcohol.
    • Beef Broth: Beef broth adds extra flavor and liquid to the sauce which makes it the perfect consistency.
    • Heavy Cream: This is what makes the sauce so thick and creamy. It really makes a huge difference!
    • Worcestershire Sauce: It’s sweet, sour, and spicy, and perfect in the sauce!
    • Dijon Mustard: It’s tangy and sharp and keeps the sauce really flavorful.
    • Dried Italian Seasonings: I like to make my own blend for the freshest flavors, you can find the recipe here.
    • Kosher Salt and Cracked Black Pepper: To taste!
    Process photos of flattening the steak, searing them, cooking the mushrooms and shallots, then making the gravy and adding the beef back in.

    Steak Diane Recipe

    Don’t be fooled by the number of steps in this steak diane recipe, it is all really easy! First, you will pound the meat until it is about 1 inch thick. This will keep it really tender and help it all cook evenly. You sear the steaks in the pan, and then make the sauce in the same pan. This gets all of those delicious flavors into the sauce. Add your steaks back in to finish warming and you have the most amazing dinner!

    Cook Steak

    1. Pound: Pound the steaks down to 1-inch thickness with a kitchen mallet then season both sides of each steak with salt and pepper.
    2. Cook Steak: Heat the butter and oil in a large skillet over medium-high heat. Add the steaks to the skillet and cook for about 4-5 minutes on each side. Then cook to the desired doneness. Medium-rare steak is cooked to 135 degrees Fahrenheit, but you can cook it longer if you like it more well done. Transfer the cooked steaks to a plate and then tent with foil. Now you will make the sauce for steak diane.

    Make Sauce

    1. Cook Mushrooms: In the same skillet cook the sliced mushrooms for 3-5 minutes, or until softened. Then remove from the skillet and set aside.
    2. Saute Shallot: Again, in the same skillet sauté the shallot over medium heat for 1-2 minutes, until softened. Add additional olive oil if needed.
    3. Add Cognac: Add the cognac and cook for 1 minute until the alcohol is almost evaporated. Then use a spatula to scrape any browned bits from the bottom of the skillet. You can substitute the alcohol with beef broth if you prefer to leave it out.
    4. Add Broth: Stir in the beef broth and bring to a boil over high heat. Cook until thickened, about 2 minutes.
    5. Add Ingredients: Stir in the cream, dijon mustard, and Worcestershire sauce. Cook for 2-3 minutes.
    6. Add Mushrooms: Add the cooked mushrooms back into the sauce.
    7. Season: Season with dried Italian seasonings, salt, and pepper.
    8. Add Steaks: Return the steaks to the sauce in the skillet. Spoon the sauce over the steaks and heat through until warm.
    9. Season: Season with additional salt and pepper if needed. Garnish with fresh herbs and enjoy!
    An overhead view of steak diane on a black plate.

    Tips for Making Steak Diane

    This simple steak diane recipe is so fun to make! There are so many different ways to make it, you don’t have to stick to just what I do. You can change the recipe to fit your taste buds! Here are some tips for making steak diane.

    • Grilling the Steaks: You could grill the steaks if you didn’t want to cook it all in the pan. You can just make the sauce separately and add it on top after the steak is done cooking.
    • Without Mushrooms: I know some of us have picky eaters. You don’t have to add the mushrooms if you don’t think they will work for you. The sauce is still incredibly flavorful without it.
    • Leave out the Cognac: If you don’t want to use alcohol while cooking, you could just add extra broth instead. The traditional recipe calls for veal demiglace, which you would be able to find at a specialty store or local butcher. That will add all the flavor you are looking for.

    A close up of all the mushrooms and steak in a black skillet

    Storing Leftovers

    This steak diane sauce just gets more flavorful over time. When you reheat it you will want to do it slowly so that you don’t break the sauce or overcook the meat. Here is how to store leftovers.

    • In the Refrigerator: You can store your steak diane in the refrigerator in an airtight container for up to 4 days.

    A fork grabbing a piece of food.

    Other Easy Dinner Recipes

    Dinner doesn’t have to take hours! In fact, it doesn’t even have to take a whole hour. I have kids and a really busy schedule, so I’ve spent a lot of time figuring out easy delicious recipes that the whole family will love. Here are a few of my favorites that I think you are going to love!

    • Pound the steaks down to 1-inch thickness with a kitchen mallet then season both sides of each steak with salt and pepper.

    • Heat the butter and oil in a large skillet over medium-high heat. Add the steaks to the skillet and cook for about 4-5 minutes on each side. Cook to the desired doneness. Medium-rare steak is cooked to 135 degrees Fahrenheit, but you can cook it longer if you like it more well done. Transfer the cooked steaks to a plate and tent with foil.

    • In the same skillet cook the sliced mushrooms for 3-5 minutes, or until softened. Remove from the skillet and set aside.

    • Again, in the same skillet sauté the shallot over medium heat for 1-2 minutes, until softened. Add additional olive oil if needed.

    • Add the cognac and cook for 1 minute until the alcohol is almost evaporated. Use a spatula to scrape any browned bits from the bottom of the skillet. You can substitute the alcohol with beef broth if you prefer to leave it out.

    • Stir in the beef broth and bring to a boil over high heat. Cook until thickened, about 2 minutes.

    • Stir in the cream, dijon mustard, and Worcestershire sauce. Cook for 2-3 minutes.

    • Add the cooked mushrooms back into the sauce.

    • Season with dried Italian seasonings, salt, and pepper.

    • Return the steaks to the sauce in the skillet. Spoon the sauce over the steaks and heat through until warm.

    • Season with additional salt and pepper if needed. Garnish with fresh herbs and enjoy!

    Serves: 4

    Calories332kcal (17%)Carbohydrates5g (2%)Protein4g (8%)Fat26g (40%)Saturated Fat13g (65%)Polyunsaturated Fat2gMonounsaturated Fat10gTrans Fat0.1gCholesterol59mg (20%)Sodium295mg (12%)Potassium274mg (8%)Fiber1g (4%)Sugar3g (3%)Vitamin A754IU (15%)Vitamin C2mg (2%)Calcium48mg (5%)Iron1mg (6%)

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

    Course Dinner

    Cuisine American

    Keyword steak diane, steak dinner, steak recipes

  • The Easiest Crab Cakes

    The Easiest Crab Cakes

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

    These easy-to-make crab cakes are filled with thick chunks of crab meat mixed together with creamy mayonnaise and sweet red bell pepper, topped off with a kick of red pepper flakes. The BEST crab cake recipe you will ever use!

    These are perfect for a quick dinner, appetizer or snack! If you love seafood as much as I do try this Cajun Popcorn Shrimp, Grilled Lemon Garlic Scallops or Walnut Crusted Maple Salmon.

    Crab cakes on a white plate.

    Best Crab Cake recipe

    Since you guys have been loving these salmon croquettes so much I decided to make for you the best crab cakes that you will ever eat! These seriously are SO good and simple to make. The best part, is my kids eat them not knowing they’re made with crab! The whole family will love these crab cakes. They work great as an appetizer, side dish or served as a quick snack. Whenever I make them, my family can’t get enough of their crispy texture and savory flavor.

    Not only are they absolutely delicious, but these crab cakes are so quick and easy to make as well! If you’re ever in a pinch and need to make an appetizer that everyone will love, this is definitely the recipe to try! Everyone will be raving after the first bite. Serve them up with homemade tartar sauce or chipotle mayo for some kick. Don’t blame me if these homemade crab cakes become a new obsession!

    What You Need to Make Crab Cakes

    Combine all the ingredients together for a quick bowlful of flavor! The best thing about these crab cakes is that you probably have everything to make them in your pantry right now. This makes them so easy to whip up! Check out the recipe card below for exact measurements.

    • Crab Meat: Works best if it’s in lump form.
    • Mayonnaise: Sticks everything together making a creamy and soft texture!
    • Panko: Creates a light, crunchy breading. You can also use homemade breadcrumbs. Find my full recipe here!
    • Flour: Helps hold everything together and will give the cakes a crispy crunch on the outside.
    • Egg: Binds all the ingredients together.
    • Green Onion: Adds a sweet but savory flavor and hint of texture.
    • Red Bell Pepper: Adds fresh flavor and a bit of crunch.
    • Worcestershire Sauce: Helps to balance out flavors.
    • Cajun Seasoning: Adds a pop of spicy Southern flavor!
    • Lemon: Citrus complements the flavor of these crab cakes perfectly.
    • Vegetable Oil: This will help cook them to a crisp, golden brown.

    How to Make Crab Cakes

    It only takes 2 steps to whip up these homemade crab cakes. 2 steps!! They’re so easy but taste like they came from your favorite seafood restaurant!

    1. Preparing the Filling: In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, Cajun seasoning, and lemon juice. Mix together and shape into patties.
    2. Cooking the Cakes: In a large saucepan add the oil and then heat to medium-high. Add the patties to the pan and then fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.
    The process of making crab cakes from beginning to end.

    Tips and Tricks

    Making homemade crab cakes is a simple and delicious way to enjoy the fresh flavor of crab meat. With just a few basic ingredients and some easy-to-follow steps, you can customize your crab cakes to preference and create the perfect dish every time!

    • Which Crab Meat to Use: I recommend fresh, refrigerated, lump crane meat.
    • Smaller Crab Cakes: For smaller cakes, divide the mixture into smaller 1 to 2 inch size circles. For mini crab cakes, divide into even smaller pieces, about 1 to 2 tablespoons for each cake. Bake at the same oven temperature. The bake time is shorter for these smaller sizes, so keep an eye on them. You’ll know the crab cakes are done when the tops and edges are lightly browned.
    • Cooked Crab Cakes: According to the USDA’s official website, seafood is cooked through and safe to eat when the internal temperature reaches 145 degrees F.
    • Baking Crab Cakes: If you don’t want to pan fry your crab cakes, you can also cook them in the oven! Bake for 10 minutes at 400 degrees Fahrenheit flipping once halfway through. They’re done cooking when the outsides turn a nice golden brown color.

    Crab cakes on a skillet cooking.

    Storing Leftovers

    Storing crab cakes for later is super easy and convenient. This makes them the perfect make-ahead meal for busy weeknights! Simply place the cooked cakes in an airtight container and store them in the refrigerator for up to 4 days or in the freezer for 2-3 months. When you’re ready to enjoy them, simply reheat them in the oven or on the stovetop until they are hot and crispy.

    • In the Refrigerator: Crab cakes are best kept in the refrigerator once they have been cooked. It is best to store them in an airtight container for 3-4 days.
    • In the Freezer: Follow the instructions on how to prepare the crab cakes. Once ready to bake you can freeze the pre-made crab cakes in a Ziploc bag. Lay flat in the freezer for up to 1 month. If you are wanting to cook them before freezing, cook them and let cool. Once cooled, freeze them in a Ziploc bag and lay flat in the freezer for up to 3 months. Thaw before reheating for best results.
    • Reheating: When ready to serve the cakes, cook over medium-high heat to warm up. You can also use an oven to bake them at 350 degrees F for 12 to 15 minutes or until warmed through. If they are frozen, add a few extra minutes of cooking time.

    Crab cakes on a white plate, topped with tartar sauce.

    More Delicious Appetizers

    Appetizers are the best part of any get-together. Not sure what to make for your next party? I’ve got you covered! All of these recipes are super easy to make and SO delicious. They’re any seafood-lover’s dream! Their big flavor will have all of your guests hooked. See my full list of appetizers here!

    • In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, Cajun seasoning, and lemon juice. Mix together and shape into patties.

    • In a large saucepan, add the oil and heat to medium-high. Add the patties and fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.

    Originally posted on December 29, 2019
    Updated February 1, 2023

    Serves: 8

    Calories198kcal (10%)Carbohydrates7g (2%)Protein12g (24%)Fat13g (20%)Saturated Fat7g (35%)Cholesterol47mg (16%)Sodium576mg (24%)Potassium183mg (5%)Fiber1g (4%)Sugar1g (1%)Vitamin A722IU (14%)Vitamin C14mg (17%)Calcium40mg (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 Appetizer, Side Dish, Snack

    Cuisine American, Caribbean, Mediterranean

    Keyword crab, crab cake recipe, crab cakes, homemade crab cakes

  • Cheesecake Stuffed Strawberries

    Cheesecake Stuffed Strawberries

    Cheesecake stuffed strawberries are the perfect party treat filled with a creamy and smooth cream cheese filling. Topped with a graham cracker crumb, they are juicy, tangy, and sweet all at the same time. This easy and quick dessert is unbelievably delicious and impossible to resist!

    Is there anything better than a sweet ripe strawberry? Maybe one dipped in chocolate! For more fun strawberry recipes, you should try these Chocolate Covered Strawberries, these amazing Strawberry Brownies, and this super yummy Strawberry Cheesecake Salad.

    A plate filled with cheesecake stuffed strawberries.

    Strawberries Stuffed with Cheesecake

    Fresh ripe cheesecake stuffed strawberries are the perfect thing to serve for any holiday celebration! From Valentine’s Day to the 4th of July and of course Mother’s Day, these are the perfect treat! They are super simple and easy to make and the freshness of the strawberry really shines. The sweetness of the strawberry plus the tangy cheesecake filling are a match made in heaven.

    I love strawberry anything! We make a lot of strawberry desserts at my house, like this easy fresh strawberry pie and this irresistible strawberry milkshake. When berries are ripe and in season, all I can think about is cheesecake-stuffed strawberries! An entire batch of these was gone in minutes! These are a MUST try for a festive and fun dessert everyone will go crazy over! They are beautiful served on a chocolate charcuterie board or a Valentine’s Day charcuterie board too. You really can’t go wrong any way you serve them!

    Ingredients

    There are only 5 ingredients in this delicious and simple dessert. The most important thing is to choose really ripe and fresh strawberries. Other than that, there is nothing to this recipe. It is the perfect recipe to make when you don’t have a lot of time but still want a dessert to WOW your guests. Out of all of the amazing dessert recipes on my blog, this is still one of my favorites! You can find the exact measurements below in the recipe card.

    • Cream Cheese: Adds a mild sweet and tangy flavor and a smooth creamy filling in the strawberry.
    • Powdered Sugar: Sweetness!
    • Vanilla Extract: The vanilla brings out all the other flavors and adds a rich flavor of its own as well.
    • Strawberries: Fresh and juicy and beautifully red!
    • Crushed Graham Cracker: The perfect crispy crumb to add a small crunch to each bite.
    Steps to make cheesecake stuffed strawberries.

    Cheesecake Stuffed Strawberries Recipe

    This cheesecake stuffed strawberry recipe is so easy, you are going to want to make them all the time! The best part is the cream cheese filling if you ask me. No need to bake cheesecake! It’s a simple cream cheese mixture. They are also a great recipe to make with kids. My kids are great at helping me remove the insides of the strawberry. It’s also really fun for them to use the piping bag to fill them up with delicious cream. I can’t wait for you to try this recipe!

    1. Make Filling: In a stand mixer or using a hand mixer combine cream cheese, powdered sugar, and vanilla and beat until smooth and creamy. Fill the mixture in a piping bag.
    2. Prepare Strawberries: Core out each strawberry and fill with cream cheese mixture.
    3. Add Topping: Top with crushed graham cracker.
    4. Enjoy!

    Tips for Making Cheesecake Stuffed Strawberries

    Every time I make this recipe, I get so many compliments. Everyone is in love with them! You definitely won’t have any leftovers either. Here are a few tips for making these cheesecake-stuffed strawberries.

    • Cutting: Use a small paring knife or melon baller to get the center out of the strawberry. This is the longest part of the process, but it’s so worth it.
    • Filling: If you do not have a pastry bag you can put the filling in a ziploc bag and cut off the corner instead. It works the same way, and you can even put a piping tip in the bottom to get the cute design!
    • Graham Cracker Crumb: You can make your own graham cracker crumbs by putting the graham crackers in a zip lock bag. Grab a rolling pin and hit the bag until they are a nice small crumb. You could also put them in a food processor and pulse them until fine.
    • Dip In Chocolate: It is no surprise that these strawberries are perfect dipped in chocolate. Pick your favorite chocolate and melt it in a bowl in 15 second intervals in the microwave. Once it is nice and creamy, dip your strawberries in it and set them on parchment to firm up. They are the perfect treat!

    Close up on cheesecake stuffed strawberries.

    Storing Leftovers

    These cheesecake stuffed strawberries are so easy to make and they are perfect for any holiday. I love them because they actually store well for a few days! You don’t have to rush right before an event to have these ready. Here is how to store your leftovers.

    In the Refrigerator: Place in an airtight container for up to 3 days in the refrigerator. If you are making these ahead, store the graham cracker crumb separately and sprinkle on at the last minute since it will get less crisp as it sits.

    Other Strawberry Recipes to Try

    Strawberries are the perfect fruit for a dessert. They are juicy and sweet, and have a beautiful color. They taste great cooked and fresh, and they are always a crowd pleaser. If you are in the mood for a strawberry dessert, here are a few of my favorites that you have to try!

    Print

    Cheesecake Stuffed Strawberries

    Cheesecake stuffed strawberries are the perfect party treat filled with a creamy and smooth cream cheese filling. Topped with a graham cracker crumb, they are juicy, tangy, and sweet all at the same time. This easy and quick dessert is unbelievably delicious and impossible to resist!
    Course Appetizer, Dessert
    Cuisine American
    Keyword cheesecake strawberries, cheesecake stuffed strawberries, cream cheese stuffed strawberries
    Prep Time 15 minutes
    Cook Time 0 minutes
    Total Time 15 minutes
    Servings 12 Strawberries
    Calories 33kcal
    Author Alyssa Rivers

    Ingredients

    • 1 8 ounce cream cheese softened
    • 1/2 cup powdered sugar
    • 1 teaspoon vanilla
    • 1 pound strawberries
    • 1/4 cup crushed graham cracker for topping

    Instructions

    • In a stand mixer or using a hand mixer combine cream cheese, powdered sugar, and vanilla and beat until smooth and creamy. Fill mixture in a piping bag.
    • Core out each strawberry and fill with cream cheese mixture. Top with crushed graham cracker.

    Notes

    Updated Feb 2023

    Originally Posted June 2020

    Nutrition

    Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Vitamin C: 22mg | Calcium: 6mg | Iron: 1mg
  • Red Velvet Sugar Cookie Bars

    Red Velvet Sugar Cookie Bars

    These decadent red velvet sugar cookie bars with cream cheese frosting are so divine. This is the best of both worlds, all the goodness of red velvet cake in an easy-to-make cookie bar form.

    Red velvet is one of my favorite dessert flavors. It’s rich and chocolatey with the best hint of tang! If you love it as much as I do, here are a few more recipes you need to try: red velvet cheesecake, red velvet pound cake, and red velvet white chocolate chip cookies.

    Hero image of 2 cookie bars stacked on top of each other.

    These could quite possibly be the best cookie bars that I have ever made. They’re thick, dense and slightly crisp on the edges. It’s a perfect cross between a cookie and dessert bar. Topped with a decadent cream cheese frosting, these are going to be you new go-to favorites. They’re everything you love about red velvet cake but in a moist, fudgy dessert bar form. Psst- they’re also a great option for Valentine’s Day!

    These bars though. They’re so moist and heavenly! The tangy flavor of the cream cheese frosting perfectly complements the sweetness of the red velvet, making every bite a burst of flavor in your mouth. These sugar cookie ebars are so good, you’ll find yourself reaching for another one before you even finish the first! Perfect for a sweet snack, a party dessert, or even as a special breakfast treat, these bars are sure to become a favorite in no time. So go ahead, give them a try and taste the yummy goodness for yourself!

    These red velvet sugar cookies are scrumptious and easy to make. You are going to love how fast both the cookie bars and frosting come together. If you’re looking for exact measurements, they can all be found in the recipe card below.

    • Flour: All-purpose flour works great here!
    • Unsweetened Cocoa: If you have non-alkalized (also known as Dutch process) cocoa powder, use that!
    • Salt: Balances out the sweetness of the cookie bars.
    • Baking Powder: A necessary rising agent.
    • Butter: Bring the butter to room temperature before using it. This way, you will end up with a smoother batter.
    • Sugar: Just regular granulated sugar works fine!
    • Eggs: Give the cookies texture and lift.
    • Vanilla: Adds a little extra flavor. Use pure vanilla extract if you can!
    • Red Food Coloring: For that signature red color.

    Cream Cheese Frosting

    • Cream Cheese: Make sure your cream cheese is at room temperature so your frosting ends up nice and smooth.
    • Butter: Should also be at room temperature.
    • Powdered Sugar: For thickness and sweetness.
    • Vanilla: Adds an extra pop of flavor!
    6-photo collage of cookie bar batter and frosting being prepared.

    As easy as cookies but faster and more hands-off. These will be a winner when you’re short on time, but need big flavor and big wow factor. Red velvet makes everything just a bit more special! These sugar cookie bars almost look too good to eat.

    1. Preheat Oven, Prep Pan: Preheat oven to 350 degrees. Have a 9×13 inch pan ready. I like to line mine with aluminum foil or parchment paper and spray it with cooking spray so that the bars easily lift out and are easy to cut.
    2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Then set aside.
    3. Mix Wet Ingredients: In a mixing bowl, cream together 1 cup butter softened and sugar until light and creamy. About 2-3 minutes. Beat in the eggs, vanilla, and food coloring until combined.
    4. Combine and Bake: Add the flour mixture until a soft dough forms. Press into the bottom of the 9×13 inch pan. Bake for about 20 minutes until the edges start to pull away from the sides and a toothpick entered into the center comes out clean. Allow to completely cool before frosting.
    5. Prepare Frosting and Enjoy: To make the cream cheese frosting, Beat together the cream cheese and butter. Add the powdered sugar and vanilla. Beat together until smooth. Frost the top of the bars and enjoy!
    Red velvet sugar cookie bars cut into squares.

    Tips and Tricks

    These heavenly red velvet sugar cookie bars are a cinch to make. Here are a few extra tips to keep in mind so they turn out perfectly!

    • Prep Your Pan: Line your pan with aluminum foil and spray it with cooking spray so that the bars easily lift out and are easy to cut.
    • Room Temperature Ingredients: The butter and cream cheese should be brought to room temperature naturally, not in the microwave. This will ensure the creamiest texture. The butter and cream cheese will incorporate more evenly.
    • Batter Thickness: Don’t panic if the batter is thick, it’s definitely a cookie batter, not a cake batter.
    • Press: When you put the cookie bars into the pan use a spatula to press down evenly. It will bake up nice and chewy and amazing!
    • Add Toppings: Use your imagination to decorate these red velvet sugar cookie bars! Use sprinkles and candies to make them festive, for whatever holiday or occasion you’re making them for! You can also add a drizzle of chocolate or white chocolate sauce for extra decadence.

    Closeup of red velvet cookie bars.

    Storing Leftovers

    Red velvet sugar cookie bars with cream cheese frosting will last for 3-5 days if stored properly. To keep them fresh, it’s best to store leftovers in an airtight container in the refrigerator. When you’re ready to eat them, simply take the bars out of the refrigerator a few minutes before serving to allow them to reach room temperature. This way, they will be nice and soft and taste as good as they did on the first day!

    3 cookie bars stacked on top of each other.

    More Red Velvet Desserts

    Not only is red velvet a fantastic dessert flavor, but it’s perfect for Valentine’s Day with its deep red coloring! With Valentine’s Day just around the corner, here are a few more delicious treats that you have to add to the dessert lineup! They’re all rich, decadent, and are sure to satisfy any sweet tooth. Enjoy!

    Print

    Red Velvet Sugar Cookie Bars

    These decadent red velvet sugar cookie bars with cream cheese frosting are so divine. This is the best of both worlds, all the goodness of red velvet cake in an easy-to-make cookie bar form.
    Course Dessert
    Cuisine American
    Keyword cookie bar recipes, red velvet cookies, red velvet sugar cookie bars
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 16 Bars
    Calories 452kcal
    Author Alyssa Rivers

    Ingredients

    • 2 1/2 cups flour
    • 1/4 cup unsweet­ened cocoa
    • 1/2 teaspoon salt
    • 1 teaspoon bak­ing pow­der
    • 1 cup but­ter softened
    • 1 1/2 cups sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 2 Tablespoons red food coloring

    Cream Cheese Frosting:

    • 8 ounces cream cheese softened
    • 1/2 cup butter softened
    • 2 cups sifted powdered sugar
    • 1 teaspoon vanilla

    Instructions

    • Preheat oven to 350 degrees. Have a 9×13 inch pan ready. I like to line mine with aluminum foil or parchment paper and spray it with cooking spray so that the bars easily lift out and are easy to cut.
    • In a medium bowl, whisk together flour, cocoa, salt, and baking powder. Set aside.
    • In a mixing bowl, cream together 1 cup butter softened and sugar until light and creamy. About 2-3 minutes. Beat in the eggs, vanilla, and food coloring until combined.
    • Add the flour mixture until a soft dough forms. Press into the bottom of the 9×13 inch pan. Bake for about 20 minutes until the edges start to pull away from the sides and a toothpick entered into the center comes out clean. Allow to completely cool before frosting.
    • To make the cream cheese frosting, Beat together the cream cheese and butter. Add the powdered sugar and vanilla. Beat together until smooth. Frost the top of the bars and enjoy!

    Notes

    Originally posted January 26, 2014

    Updated on January 31, 2023

    Nutrition

    Calories: 452kcal | Carbohydrates: 55g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 291mg | Potassium: 109mg | Fiber: 1g | Sugar: 34g | Vitamin A: 799IU | Calcium: 42mg | Iron: 2mg
  • Smothered Pork Chops

    Smothered Pork Chops

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    Smothered Pork Chops are tender, savory, and satisfyingly covered in a creamy mushroom gravy.  This one-pan dinner is the perfect comforting dinner at home that your family will love!

    Forget everything you know about pork chops being dry and flavorless! These pork chops are so packed with flavor you won’t believe it, and they are so moist and perfectly cooked that my family instantly loved this recipe. After you try this recipe, you’ll have to try these fun Hawaiian Pork Chops, these delicious Baked Stuffed Pork Chops, and these easy Juicy Air Fryer Pork Chops.

    Smothered pork chops in the pan.

    Smothered Pork Chops in an Amazing Mushroom Gravy

    When you need a restaurant-quality meal at home, these smothered pork chops are the perfect choice!  The creamy gravy is so flavorful thanks to the one-pan method this recipe uses.  Those delicious bits on the bottom of the pan get scraped up into the gravy along with earthy mushrooms and rich heavy cream.  Smother your pork in this flavorful and satisfying gravy for the perfect juicy meat. I love to serve them with mashed cauliflower and some sautéed garlic asparagus with bacon!

    This classic dish is not only incredibly delicious, but it is also affordable and a family favorite. The creamy gravy and tender, fall-apart meat is homemade goodness that will make you a very popular cook! This is a great recipe to add to the meal-planning dinner recipes. For other meal planning ideas, check out these totally delicious healthy meals!

    Ingredients

    One thing you won’t see in this ingredient list is canned soup! This is a made-from-scratch smothered pork chops recipe that is just as easy as using cans, without all those unknown ingredients. You could throw in some onions with the mushrooms to add a little extra flavor. You can find the exact measurements below in the recipe card.

    • Olive Oil: Add to pan warmed to medium high heat before adding in pork chops.
    • Salt and Pepper: These are used to add flavor and to bring out all of the flavors in the other ingredients.
    • Thick Cut Pork Chops: Either bone-in or boneless will work, just adjust your cook time since bone-in will take a few minutes more on each side.
    • Sliced Mushrooms: Crimini, white, or portobello all work well.
    • Butter: Add to pan and whisk with flour to begin gravy.
    • Flour: Whisk together with butter until brown to start your gravy.
    • Beef Broth: Adds flavorful base to the gravy. You could use chicken broth instead.
    • Heavy Cream: Thick rich cream in the gravy mixed together with Worcestershire.
    • Worcestershire Sauce: Adds a little bit of tanginess to the gravy.
    Steps to make smothered pork chops.

    Smothered Pork Chop Recipe

    Depending on the size of your pork chops, this could easily be a 30-minute meal! On top of being quick, clean-up is simple because it is all made in one pan! Just another reason that these smothered pork chops will be a family favorite.

    1. Heat Oil: In a medium sized skillet over medium high heat add the olive oil.
    2. Season Pork Chops and Cook: Salt and pepper the pork chops and add to the sauce pan. Sear on each side for 4-5 minutes on each side until cooked through and golden brown.  Remove and set aside on a plate.
    3. Sauté Mushrooms: Add the mushrooms and sauté for 2-3 minutes or until tender. Set aside on plate with pork chops.
    4. Whisk Together Gravy: Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
    5. Combine and Simmer: Add the pork chops and mushrooms back to the skillet and let simmer for a couple of minutes.
    6. Serve: Plate and serve over mashed potatoes if desired.

    Tips for Making Smothered Pork Chops

    These smothered pork chops are so flavorful, and here I will share a few tips that make this recipe different from all the rest! They are super simple to whip up, and following these tips they will turn out perfect every time!

    • Pork Chops: Bring meat to room temperature and pat them dry before seasoning and cooking.  Make sure your pork reaches an internal temperature of 145 degrees.
    • Mushrooms: Do not salt your mushrooms until after you have sautéed them to allow them to get great color.
    • Don’t Wipe Out Pan: Leave the drippings and brown pieces in the pan after cooking the meat because it adds great flavor to the gravy. In fact you may want to scrape them off the bottom with your spatula to be sure they mix in.

    Smothered pork chops plated with mashed potatoes on a black plate.

    Storing Leftovers

    One of the reasons that I love making these smothered pork chops is that they make great leftovers, and you can freeze them! It’s so nice to have a precooked meal ready to pull out of the freezer when you are tired or don’t know what to make for dinner.

    • In the Refrigerator and Freezer: Allow meat to cool completely before storing in an airtight container. Cooked pork chops with gravy will keep well for up to 3 days in the refrigerator or 2-3 months in the freezer.
    • Reheat: To warm up stored leftovers, place on a skillet on medium low until warm throughout.

    More Favorite Pork Chop Recipes

    Don’t underestimate how flavorful pork chops can be! There is not a dry pork chop in sight among these recipes. They are all packed with flavor, juicy, and super easy to whip up. You’re whole family will love these recipes!

    • In a medium sized skillet over medium high heat add the olive oil. Salt and pepper the pork chops and add to the sauce pan. Cook on each side for 4-5 minutes on each side until cooked through and golden. Remove and set aside on a plate.

    • Add the mushrooms and sauté for 2-3 minutes or until tender. Set aside on plate with pork chops.

    • Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.

    • Add the pork chops and mushrooms back to the skillet and let simmer for a couple of minutes. Serve over mashed potatoes if desired.

    Updated January 31, 2023
    Originally Posted July 2020

    Serves: 4

    Calories670kcal (34%)Carbohydrates12g (4%)Protein34g (68%)Fat54g (83%)Saturated Fat28g (140%)Cholesterol211mg (70%)Sodium723mg (30%)Potassium790mg (23%)Fiber1g (4%)Sugar1g (1%)Vitamin A1336IU (27%)Vitamin C2mg (2%)Calcium64mg (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 Dinner, Main Course

    Cuisine American

    Keyword pork chops, smothered pork chops

  • Chicken and Rice Meal Prep Bowls

    Chicken and Rice Meal Prep Bowls

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    Although these chicken and rice meal prep bowls may seem simple, they’re anything but! The chicken is juicy, tender, and seasoned to perfection! You’re going to love having these easy-to-make meals on hand for a quick lunch.

    Meal preps are a great way to keep costs low and also stay on track for your diet goals. You can customize them however you’d like and take them on the go! Need some ideas to get you started? Try these Korean beef meal prep bowls and teriyaki chicken meal prep bowls next!

    Top-down view of a plastic container filled with grilled chicken, white rice, and green beans.

    Easy Chicken and Rice Meal Preps

    Chicken and rice is the bread and butter of healthy eating. It’s the perfect ratio of protein and carbs to power you through your day! Pair it with your favorite veggies for some added nutrition and you have the perfect lunch. The chicken in these meal prep bowls is perfectly seasoned, juicy, and tender. You’ll love every bite!

    Good news is- these chicken and rice meal prep bowls take less than 30 minutes to prepare. A weeks worth of meals in a snap! Another nice thing about these meal prep bowls is you can customize them to work into any diet. So whether you’re wanting something keto or low-carb, these are perfect for you. See my tips section below for ideas!

    Everything You’ll Need

    I love these chicken and rice meal prep bowls because they use a bunch of pantry staples. They’re also great for using up leftover chicken if you have it! Exact measurements can be found in the recipe card below.

    • Chicken Breasts: This is the main protein source in the meal prep bowls. They are cooked until they’re perfectly juicy and oh-so tender!
    • Olive Oil: Used to sear the chicken in. It adds richness and flavor to the dish.
    • Homemade Chicken Seasoning: A tasty blend of herbs and spices that add depth and taste to the chicken. Find my full recipe here!
    • Cooked Rice: Adds carbs to the meal preps. Looking for low-carb options? I’ve got you covered! Check out my tips section below.
    • Steamed Green Beans: A fresh, crisp veggie that adds nutrients, color, and texture to the dish. Feel free to swap this out for your other favorite greens!

    How to Make Chicken and Rice Meal Prep Bowls

    These are going to be your new favorite lunch. They’re so delicious yet so simple to throw together! Plus, it’s easy to work them into your macros. The perfect diet-friendly meal!

    1. Precook Rice: Cook the rice ahead of time. You can also use prepackaged cooked rice for convenience.
    2. Season Chicken: Prepare the chicken by seasoning it with my homemade chicken seasoning.
    3. Sear: Add the olive oil to a skillet and then cook the chicken over medium-high heat for 5-7 minutes on each side. The chicken should be cooked through and no longer pink. You can also use my air fryer method for cooking the chicken if you prefer!
    4. Steam Veggies: Steam the vegetables until tender.
    5. Assemble: To assemble the bowls, evenly divide all of the cooked ingredients into four sealable containers. Each container will contain ½ cup rice, ½ cup cooked chicken, and ½ cup green beans.
    6. Store and Enjoy: Seal the containers and then store them in the refrigerator until ready to eat. Warm in the microwave and enjoy!
    4-photo collage of meal preps being assembled.

    Tips and Substitutions

    You can make these chicken and rice meal prep bowls exactly how you like them! Here are a few ideas to get you started.

    • Keto/Low-Carb: To make these meal prep bowls keto-friendly, swap out the white rice for cauliflower rice, zucchini noodles, or Konjac rice. I also love using Banza chickpea rice and pasta because it’s low-carb and adds an extra boost of protein to any meal.
    • Seasoning Your Chicken: To switch up your meal preps, try seasoning your chicken breasts with lemon pepper, blackened, or Cajun seasoning!

    How Long Do Chicken and Rice Meal Prep Bowls Last?

    In an airtight container, these meal prep bowls will last for up to 4 days in the fridge. For a quick and easy lunch, simply pop them into the microwave until warmed through and enjoy!

    3 airtight containers filled with chicken and rice stacked on top of each other.

    Looking for More Healthy and Delicious Chicken Recipes?

    Look no further! Just because you’re eating clean doesn’t mean you have to sacrifice flavor. With these tasty recipes, you get the best of both worlds!

    • Cook the rice ahead of time or use prepackaged cooked rice for convenience.

    • Prepare the chicken by seasoning it with my homemade chicken seasoning.
    • Add the olive oil to a skillet and cook the chicken over medium-high heat for 5-7 minutes on each side. The chicken should be cooked through and no longer pink. You can also use my air fryer method for cooking the chicken if you prefer!

    • Steam the vegetables until tender.

    • To assemble the bowls, evenly divide all of the cooked ingredients into four sealable containers.

    • Each container will contain ½ cup rice, ½ cup cooked chicken, and ½ cup green beans.

    • Seal the containers and store them in the refrigerator until ready to eat. Warm in the microwave and enjoy!

    Serves: 4

    Calories521kcal (26%)Carbohydrates79g (26%)Protein32g (64%)Fat7g (11%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.01gCholesterol73mg (24%)Sodium140mg (6%)Potassium656mg (19%)Fiber3g (12%)Sugar2g (2%)Vitamin A466IU (9%)Vitamin C8mg (10%)Calcium72mg (7%)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, lunch

    Cuisine American

    Keyword chicken and rice meal prep bowls, Healthy, meal prep

  • Hot Fudge

    Hot Fudge

    Homemade hot fudge is silky smooth and full of intense chocolate flavor without being too sweet. It is made up of 3 simple ingredients and ready in just 10 minutes. This is the perfect topping for hot fudge sundaes, fruit, and your favorite desserts!

    Is there really anything better than chocolate? Honestly, I can’t think of anything! And this hot fudge is so good I could eat it by the spoonful! It’s just a little too easy to eat, so make sure you have plenty of friends to share it with. If you are in the mood for all things chocolate, you should try this creamy Chocolate Lasagna, these cute and easy Homemade Reese’s Eggs, and this irresistible Mississippi Mud Cake.

    A spoon pulling out of a jar of hot fudge.

    Hot Fudge Recipe

    This hot fudge recipe is a classic that everyone in the family will love. My favorite part about it is there is absolutely no corn syrup! This fudge sauce is perfectly creamy with just three simple ingredients. Get ready for the most decadent hot fudge sundae you’ve ever had because this is the best hot fudge sauce out there. It is so much better than store-bought, you will never pick up a jar at the store again.

    For the perfect hot fudge sundae, try this homemade caramel sauce too. If you want to have tons of fun with a kid friendly ice cream recipe, you should try this snow ice cream recipe! It was a total blast to make with my kids. If you live in a warmer climate where you won’t have any snow, then try this ice cream in a bag. Another way we love eating this hot fudge is drizzled on top of these turtle brownies or with these cherry cheesecake brownies.

    Ingredients

    There isn’t much to this homemade hot fudge sauce, and yet it will be the best hot fudge you’ve ever had! It is so easy to make, and only has three ingredients. You could add other things like vanilla extract, cocoa powder, and salt if you wanted to, but those are not necessary. I think this recipe is perfect just the way it is! You can find the full measurements below in the recipe card.

    • Semi-Sweet Chocolate: You want to use a high quality chocolate, choose your favorite! I used Dove chocolate here. I like the dark chocolate Dove candies because they have a great rich flavor. You could use chocolate chips or bar chocolate too!
    • Butter: I use unsalted butter and it doesn’t matter if it is room temperature or right out of the refrigerator.
    • Sweetened Condensed Milk: This is the real magic. It makes the fudge the perfect consistency and so creamy and rich.
    Process photos showing how to heat up the chocolate and add the condensed milk.

    Hot Fudge Sauce Recipe

    This recipe is so easy! I know some people who will make their hot fudge in the microwave, which I suppose you could do here too. You probably won’t get as thick of a mixture as you will over the stove, but it could be a quick option. I prefer to do it the old-fashioned way over the stove because it always turns out exactly the way I want it! Just make sure not to boil this mixture, it does not need to get that hot.

    1. Melt: In a saucepan, melt the chocolate and the butter together over low heat.
    2. Cook: Add the sweetened condensed milk and cook over low heat until thickened.
    3. Cool: Remove from heat and let cool. Store in the fridge in an airtight container. Reheat in 15 second intervals, stirring between.
    A spoon showing the hot fudge.

    Tips for Making Hot Fudge

    There are a lot of hot fudge recipes out there, but this is by far the best one I’ve ever had. That doesn’t mean you can’t make it your own! Here are a few tips on how to make this hot fudge recipe.

    • Choosing Your Chocolate: Using high-quality chocolate will make a huge difference in the flavor of the hot fudge. You can use whatever your favorite chocolate is, just make sure you love the taste of the chocolate on its own.
    • Types of Chocolate: Semi-sweet or dark chocolate is best for this recipe. I think that using milk chocolate makes the fudge sauce too sweet. You can choose to use semi-sweet chocolate chips or a candy like Dove. I have also used bittersweet chocolate and thought it was incredible, you really can’t go wrong with this one!
    • What to Eat It With: Obviously, this hot fudge is incredible with ice cream! I have also dipped cheesecake stuffed strawberries in it and it was incredible. It acts like a fondue! You can keep it in a fondue pot to keep it from getting too cold and dip anything you like in it. It’s also amazing over fluffy pancakes or perfect waffles.

    A spoon drizzling hot fudge over a bowl of ice cream.

    Storing Leftovers

    This hot fudge is so awesome to have in the refrigerator. I love being able to pull it out whenever I need it! Here is how to store leftovers.

    • In the Refrigerator: Store in the fridge in an airtight container for up to 2 weeks.
    • Reheating: Reheat gently to avoid burning the sauce. You can reheat it in the microwave 15 seconds at a time and stir in between.

    Other Chocolate Treats to Try

    If you are a chocolate lover, these recipes are for you! There is never a bad time to whip up a chocolate treat and these are some of my favorites. The best part is they are all really easy and something the whole family will love!

    Print

    Hot Fudge Sauce

    Homemade hot fudge is silky smooth and full of intense chocolate flavor without being too sweet. It is made up of 3 simple ingredients and ready in just 10 minutes. This is the perfect topping for hot fudge sundaes, fruit, and your favorite desserts!
    Course Dessert
    Cuisine American
    Keyword chocolate sauce, hot fudge, hot fudge sauce
    Prep Time 10 minutes
    Cook Time 0 minutes
    Total Time 10 minutes
    Servings 8 people
    Calories 108kcal
    Author Alyssa Rivers

    Ingredients

    • 4 ounces high quality semi-sweet chocolate
    • 2 tablespoons unsalted butter
    • 1 14-ounce can sweetened condensed milk

    Instructions

    • In a saucepan, melt the chocolate and the butter together over low heat.
    • Add the sweetened condensed milk and cook over low heat until thickened.
    • Remove from heat and let cool. Store in the fridge in an airtight container. Reheat in 15 second intervals, stirring between.

    Nutrition

    Calories: 108kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 82mg | Fiber: 1g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 0.004mg | Calcium: 10mg | Iron: 1mg