TEST Recipe Site

Author: Infoodita Admin

  • Maple Pecan Scones

    Maple Pecan Scones

    Golden and flaky Maple Pecan Scones are buttery soft and full of nutty flavor from toasted pecans and real maple syrup. They are melt in your mouth delicious and ridiculously easy to make!

    Don’t underestimate the scone! You may think of them prepackaged in plastic wrap and always a little disappointing, but I promise you these homemade scones are nothing like that! They are tender and flaky and not at all dry. They are perfect for any breakfast or tea party and look gorgeous on a platter along with Apple Danish, a beautiful Strawberry Galette, and this irresistible Coffee Cake.

    Maple pecan scones on a counter with a bite taken out of one.

    Maple Pecan Scone

    Let’s talk about these maple pecan scones! They are hands down the best scone I have ever had. Don’t get me wrong, I love a good peach scone or cranberry scone, but I think this one takes the cake. It is SO buttery and flaky, with just enough sweetness from real maple syrup. The glaze on top is heavenly and you better believe I will be putting it on my other pastries (like these coffee cake muffins!).

    The best part is, you do NOT have to be a skilled baker to get this recipe perfect. In fact, it’s so easy it’s a perfect recipe for kids to join in on the fun. The key is to not overmix the dough, but other than that you have a simple and straightforward dough to make with a quick and easy glaze to drizzle on top. There is so much to love about these treats, especially that real maple flavor.

    Ingredients

    You are going to love these maple pecan scones because you probably already have most of what you need in your pantry! I do add heavy cream to the dough because it makes it so smooth and moist. You can find the exact measurements below in the recipe card.

    Best Maple Pecan Scone

    • All-Purpose Flour: This is simply the easiest flour to work with.
    • Brown Sugar: Brown sugar is the perfect sweetener because it has a real depth of flavor that granulated sugar doesn’t have.
    • Baking Powder: Baking powder will help the scones to rise just enough so they are light and soft.
    • Salt: A little salt help to balance out all of the sweetness.
    • Butter: I use unsalted butter so I can control the salt content in the dough. We are making a flaky dough so you will want cold butter.
    • Chopped Pecans: Chop your pecans or buy them pre-chopped. Make sure they are small enough so that they are the perfect size for a bite but not too small that you don’t know they are there.
    • Heavy Cream: Heavy cream is my secret ingredient in these scones, it makes the dough so soft and moist.
    • Real Maple Syrup: Real maple syrup is the key to the maple flavor in these scones. I have never tried maple extract so I don’t know how that would taste.
    • Egg: I always use large grade A eggs in my recipes.
    • Vanilla Extract: Vanilla extract helps to round out all of the other flavors and really makes the maple flavor shine.

    Maple Glaze

    • Powdered Sugar: Powdered sugar is the perfect choice for a glaze because is mixes up so silky and shiny, and has great flavor.
    • Real Maple Syrup: This is the liquid for the glaze. You can add more maple syrup until your glaze is the right consistency.
    • Salt: Because both maple syrup and powdered sugar are sweet, you will want to add a little salt to balance everything out.
    Process photos showing the wet ingredients mixed, then added to the dry, mixed into a dough, and cut into wedges.

    Maple Pecan Scone Recipe

    This maple pecan scone dough is so easy to whip up, it takes about 20 minutes to get it ready for the oven. Not to mention how fun it is to make! I like to have my kids join in on the fun, and this one was a recipe that the whole family enjoyed making and eating.

    1. Prep: Preheat oven to 375 degrees Fahrenheit, line a baking sheet with parchment paper and set aside.
    2. Whisk Dry Ingredients: In a large bowl, whisk together your flour, brown sugar, baking powder, and salt.
    3. Grate Butter: Use a cheese grater to grate your cold butter into the dry ingredients, use your hands to lightly mix the butter into the dry ingredients. Add in your pecans and toss lightly to mix.
    4. Mix and Shape: In a medium bowl, combine the cream, egg, maple syrup and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc and use a sharp knife to cut into 6-8 equal pieces
    5. Bake: Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 25-28 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.
    6. Make Glaze and Top: For the glaze, in a small bowl whisk together the powdered sugar, maple syrup, and salt. If you need to thicken the glaze add a few tablespoons of powdered sugar, if it’s too thick, add 1 tablespoon of additional maple syrup.
    An overhead view of maple pecan scones with a maple drizzle.

    Tips for Making the Perfect Maple Pecan Scones

    I love making homemade scones, and these maple pecan scones are a real treat to make and eat. You can change the recipe however you want until it’s perfect for you. Here are a few tips for making the perfect maple pecan scones.

    • Toast Pecans: I think toasted pecans have so much more flavor! If you want to toast your pecans first, you can put your chopped pecans in a medium frying pan. Warm over medium heat for 2-5 minutes until browned and fragrant.
    • Add Candied Pecans: If you want to sweeten these scones further, you can substitute the pecans for candied pecans. They are a nice little surprise inside of the scone and add great flavor.
    • Dont Overwork: Don’t overwork this dough or it will bake hard and chewy, instead of being flaky and soft. This is really the key to the perfect scone!
    • Use Cold Butter: Everyone who loves a flaky pastry will tell you the key is cold butter and keeping it cold. You need all of the ingredients to come together, but you want to work the dough as little as possible with your hands. Your hands are hot and will melt the butter.

    A spoon drizzling maple glaze over the top of the scone.

    Storing Leftovers

    Scones are the perfect treat for a holiday or any day. They are definitely best eaten fresh out of the oven. If you do have a few leftovers here is how to store them.

    • On the Counter: You can store your leftover scones in an airtight container for up to 5 days on the counter. They will continue to dry out the longer they sit out, so I would eat them up before then!

    Other Sweet Treats to Try

    There is no end to my love of sweet bread and pastries. I absolutely love them so much and I have so many delicious recipes that you just have to try. Here are a few of my favorites that I know you will love!

    Print

    Maple Pecan Scones

    Golden and flaky Maple Pecan Scones are buttery soft and full of nutty flavor from toasted pecans and real maple syrup. They are melt in your mouth delicious and ridiculously easy to make!
    Course Breakfast, Dessert
    Cuisine American
    Keyword maple pecan scones, scones
    Prep Time 20 minutes
    Cook Time 28 minutes
    Total Time 48 minutes
    Servings 8 people
    Calories 474kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups all purpose flour
    • ½ cup brown sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • ½ cup unsalted butter cold
    • ⅔ cup chopped pecans
    • ⅓ cup heavy cream
    • ¼ cup real maple syrup
    • 1 large egg
    • 2 teaspoons vanilla extract

    Maple Glaze

    • ¾ cup powdered sugar
    • ¼ cup real maple syrup
    • ½ teaspoon salt

    Instructions

    • Preheat oven to 375° fahrenheit, line a baking sheet with parchment paper and set aside.
    • In a large bowl, whisk together your flour, brown sugar, baking powder, and salt.
    • Use a cheese grater to grate your cold butter into the dry ingredients, use your hands to lightly mix the butter into the dry ingredients. Add in your pecans and toss lightly to mix.
    • In a medium bowl, combine the cream, egg, maple syrup and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc and use a sharp knife to cut into 6-8 equal pieces
    • Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 25-28 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.
    • For the glaze, in a small bowl whisk together the powdered sugar, maple syrup, and salt. If you need to thicken the glaze add a few tablespoons of powdered sugar, if it’s too thick, add 1 tablespoon of additional maple syrup.

    Nutrition

    Calories: 474kcal | Carbohydrates: 64g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 456mg | Potassium: 257mg | Fiber: 2g | Sugar: 37g | Vitamin A: 535IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 2mg
  • Bananas Foster

    Bananas Foster

    Warm, soft bananas covered in a buttery, cinnamon rum sauce and served with vanilla ice cream. What could be better than that? Bananas foster is a classic dessert that’s ready in 15 minutes and sure to impress.

    Have some leftover bananas? Keep them to use in a tasty dessert! Banana bread is always a must (especially if your bananas are overripe!) as well as banana coffee cake and magnolia pudding!

    Bananas foster served with ice cream in a white stoneware bowl.

    Classic Bananas Foster

    Bananas foster is a gem from New Orleans. If you haven’t tried it, you’re in for an absolute treat! It starts with ripe bananas that are sautéed in butter, brown sugar, and a touch of cinnamon. If that didn’t convince you, the mixture is then flambéed with dark rum, creating a flavor that is too good to resist. Traditionally, you serve bananas foster with a scoop of vanilla ice cream. It’s the perfect mixture of hot and cold. (Think peach cobbler-level warm, gooey goodness.) Since it’s been around since the 1950s, you know it’s got to be good!

    The melted ice cream and nutty, caramelized flavor makes this dessert a winner. Not to mention the bananas are perfectly soft and tender! It’s comfort food at its finest. Good thing it only takes 15 minutes to make because you’re going to want this ALL the time. The whole family will love this New Orleans treat! Looking for more amazing banana recipes? I’ve got you covered! Check out my full list here.

    Ingredients Needed

    This bananas foster recipe is made with simple (and delicious!) ingredients. You only need a few spices, some ripe bananas, butter, and a splash of rum to make it come to life. If you’re looking for measurements, they can all be found in the recipe card below.

    • Bananas: Bananas are the MVP here! They get nice and caramelized with a soft, tender center.
    • Butter: Everything is better with butter! This gets melted down to create the perfect flavorful sauce.
    • Brown Sugar: Adds a smoky sweetness, deep coloring, and makes the glaze thicker.
    • Rum: Adds a unique, subtly sweet, boozy flavor to the bananas foster. Feel free to swap this out for brandy, but keep in mind it will alter the overall flavor slightly.
    • Vanilla: Gives the caramelized sauce deeper flavor.
    • Cardamom: Adds a slight pop of flavor.
    • Cinnamon: Like cardamom, cinnamon is another spice that gives this dish a warm, slightly sweet, slightly spicy flavor.
    • Coarsely Chopped Walnuts: These get added in for a little texture and nutty flavor. You can also use pecans.
    • Vanilla Ice Cream: Add a scoop on top! This melts right in to the bananas foster sauce and it’s absolutely dreamy.

    How Do I Make a Banana Foster Without Rum?

    Rum gives bananas foster its classic deep, toasted flavor, but if you don’t have any on hand, you can swap it out for whiskey, brandy, or even just some vanilla extract.

    Quick and Easy Bananas Foster

    Making bananas foster at home is super easy. Simply melt the butter in a pan and add the brown sugar, rum and spices. Then add the bananas and cook them until they are caramelized. 15 minutes is all it takes to make this heavenly dessert!

    1. Slice Bananas, Chop Walnuts: Prepare your bananas by peeling and then slicing them. I cut mine in half then slice them lengthwise. Also coarsely chop your walnuts and set both aside.
    2. Prepare Sauce: In a large skillet, over medium heat, melt your butter. Then add in your brown sugar, rum, vanilla, cardamom, and cinnamon and whisk to combine. Then bring the mixture to a low boil.
    3. Add Remaining Ingredients: Add in your prepared bananas and walnuts, then cook until the bananas are tender and begin to caramelize, about 2 minutes.
    4. Enjoy: Serve fresh over vanilla ice cream.
    4-photo collage of bananas being cooked in a brown sugar, rum, and butter mixture.

    Tips and Tricks

    Bananas foster is super simple to make, but here are a few extra tips to make yours turn out as amazing as possible! This classic dessert is sure to become a new family favorite.

    • Don’t Overcook the Bananas: Don’t overcook your bananas, it really only takes 2 minutes, 3 maximum. Keep your sauce barely above a simmer, you don’t want it to burn.
    • Rum Replacements: If you don’t want to use rum you can simply replace it with orange juice, apple juice, or water. Maple syrup is also a great substitute! It adds an extra sweet, smoky flavor to your bananas foster.
    • Serve With: I love serving my bananas foster with vanilla ice cream, but you can also serve it with frozen yogurt or custard. Psst- bananas foster also doubles as a great topping for pancakes, waffles, and French toast! You can’t go wrong with caramel, nuts, and bananas.

    Top-down view of bananas foster in a metal skillet.

    Storing Leftovers

    I recommend enjoying these fresh, they won’t keep well. But if you are wanting to save leftovers, place them in an airtight container in the fridge for up to 3 days. For that freshly-cooked effect, reheat your banana mixture over the stove on medium-low heat and serve it à la mode!

    Closeup of a bite of bananas foster.

    More Amazing Banana Desserts

    These banana desserts are going to rock your world! They’re super easy to make but filled with that rich, creamy banana flavor we all love! Need more tasty ways to use up leftover bananas? Find my full list of banana recipes here.

    Print

    Bananas Foster

    Warm, soft bananas covered in a buttery, cinnamon rum sauce and served with vanilla ice cream. What could be better than that? Bananas foster is a classic dessert that's ready in 15 minutes and sure to impress.
    Course Dessert
    Cuisine American
    Keyword bananas foster, bananas foster recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 4 People
    Calories 464kcal
    Author Alyssa Rivers

    Ingredients

    • 3 bananas
    • 5 tablespoons butter
    • ⅔ cup brown sugar
    • 3 tablespoons rum
    • 2 teaspoons vanilla
    • ½ teaspoon cardamom
    • ½ teaspoon cinnamon
    • ⅓ cup coarsely chopped walnuts
    • Vanilla ice cream for serving

    Instructions

    • Prepare your bananas by peeling and slicing them, I cut mine in half then slice them lengthwise. Coarsely chop your walnuts and set both aside.
    • In a large skillet, over medium heat, melt your butter. Add in your brown sugar, rum, vanilla, cardamom, and cinnamon and whisk to combine. Bring the mixture to a low boil.
    • Add in your prepared bananas and walnuts, cook until the bananas are tender and begin to caramelize, about 2 minutes.
    • Serve fresh over vanilla ice cream.

    Nutrition

    Calories: 464kcal | Carbohydrates: 62g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 144mg | Potassium: 490mg | Fiber: 3g | Sugar: 50g | Vitamin A: 566IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg
  • The BEST Red Velvet Cupcakes with Cream Cheese Frosting

    The BEST Red Velvet Cupcakes with Cream Cheese Frosting

    These red velvet cupcakes are perfectly moist with the most beautiful and deep red color. They are topped with classic cream cheese frosting, and once you eat one, you will agree that these are the best!

    Cupcakes are the perfect dessert for any occasion. For other delightful cupcake recipes, try these banana cupcakes, these amazing lemon blueberry cupcakes, and especially these pineapple upside-down cupcakes!

    Hero image of red velvet cupcakes topped with cream cheese frosting.

    Red Velvet Cupcakes

    With how many cupcake recipes are out there, I still haven’t found one that I didn’t like! Cupcakes are so yummy and can be mixed and matched with so many flavors, toppings and frostings that they are different every time! Plus, my kids go crazy over them, so it’s a no-brainer to make these for dessert! These red velvet cupcakes are one of my absolute favorite cupcake recipes!

    There was a time when I was making a new red velvet cake recipe every weekend. I tried recipe after recipe, and none compared to this one. It is a light cake with a beautiful red color and a slight chocolate flavor. I top these cupcakes with my go-to cream cheese frosting recipe and the cream cheese flavor is the perfect match for red velvet. This has been my go-to red velvet cupcake recipe for years and years, and I’m sure it will become your favorite too.

    Ingredients to Make Red Velvet Cupcakes

    This recipe uses staple pantry ingredients that you probably already have on hand! Which makes it easy because then you can make these all the time! And trust me, after your kids devour them off of your counter in 2 seconds flat, you will need all of the stuff to make a second batch for yourself!

    Cake

    • Flour: I used all-purpose flour for this recipe.
    • Baking Soda and Baking Powder: These ingredients help the cake rise and get that moist, sponge like texture.
    • Unsweetened Cocoa Powder: This is what makes red velvet cake, the cocoa powder brings in that small, subtle chocolate flavor.
    • Granulated Sugar: This sweetens up the batter.
    • Salt: The salt is used to enhance all of the other flavors in the cupcakes.
    • Buttermilk: You can use storebought or homemade buttermilk for this recipe!
    • Vegetable Oil: This will give the cupcakes a moist texture.
    • Egg: Let your egg sit out at room temperature before you start mixing. It will combine with the other ingredients better if it’s not cold.
    • White Vinegar: This interacts with the baking soda to help leaven the cake (to help it rise without yeast)
    • Vanilla Extract: This enhances the sweet ingredients in the cupcake batter.
    • Liquid Red Food Coloring: This is how you will get that deep, beautiful red color!

    Cream Cheese Frosting

    • Butter: Use unsalted butter that has been softened to room temperature.
    • Cream Cheese: This should also be softened to room temperature. It will mix better and make it so that your frosting doesn’t have any lumps!
    • Salt: This enhances all of the flavors!
    • Vanilla Extract: This will add a sweet flavor to mix in with the tangy cream cheese.
    • Powdered Sugar: You use powdered sugar instead of granulated sugar because it dissolves into the frosting making it nice and smooth.
    • Milk: I used 2% but any milk is fine! Use more if the frosting is too thick. 

    How to Make Red Velvet Cupcakes

    Making red velvet cupcakes from scratch is a lot easier than you would think! These are simple and come together quickly, making them a great go-to dessert to impress any guest!

    Cupcakes

    1. Preheat and Prep: Preheat the oven to 350°. Spray a muffin pan with pan spray and line with cupcake liners and set aside.
    2. Mix Dry Ingredients: In a medium bowl sift together the flour, cocoa powder, baking soda and baking powder. Add the sugar and salt to the flour mixture and whisk thoroughly. Set aside.
    3. Whisk Flour Mixture with Wet Ingredients: In a large bowl whisk together the buttermilk, oil, egg, vinegar, vanilla and red food coloring until well combined. Add the flour mixture to the wet ingredients and whisk until smooth.
    4. Fill Liners and Bake: Scoop the batter into the cupcake liners and fill them 2/3 of the way full. Bake them for 18-20 minutes. The cupcakes are done when you press on the center of the set cupcake and it springs back. Let cool completely before frosting. 

    Cream Cheese Frosting

    1. Mix and Pipe: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape.
    4 pictures showing how to mix up the batter with red food coloring and then add to a cupcake tin.

    Baking Tips

    These red velvet cupcakes are so delicious, and I want yours to turn out perfectly! Here are a few baking tips to help you out!

    • Room Temperature Ingredients: Start by setting out your ingredients before you start baking. Baking with room temperature ingredients helps when mixing the ingredients together and it creates a smooth batter and frosting! 
    • Thick Frosting: If your frosting is too thick to pipe, then slowly add more milk (1 tablespoon at a time) until it reaches your desired consistency!
    • Don’t Open the Oven Door: If you open the oven too soon, it releases too much hot air. This makes it so that your cupcakes bake unevenly. If you need to check on things then use the oven light!

    Top-down view of red velvet cupcakes.

    How to Make Cupcakes Ahead of Time

    If you want to make these ahead of time, you totally can! That makes your life easier to just grab them and go when you are ready!

    • Making Ahead of Time: Just cook them according to the directions. Once they are cooled then you can store them in your refrigerator for a day or two. When you are ready to serve them, take them out of the fridge so they can come down a bit in temperature. Make the frosting while they are coming to room temperature and then frost them just before serving!
    • Leftovers: Store any leftovers in your refrigerator in an airtight container. They will last 2-3 days.

    A cupcake cut in half and served on a white plate.

    More Red Velvet Desserts

    Red velvet is so delicious and has such a unique taste! I love baking red velvet recipes and I have gathered up a few more of my favorites for you to try! They are not only delicious but they are absolutely gorgeous! I know that you will love them too.

    Print

    The BEST Red Velvet Cupcakes with Cream Cheese Frosting

    These red velvet cupcakes are perfectly moist cake with the most beautiful and deep red color. They are topped with classic cream cheese frosting, and once you eat one, you will agree that these are the best!
    Course Dessert
    Cuisine American
    Keyword red velvet cupcakes
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12 cupcakes
    Calories 302kcal
    Author Alyssa Rivers

    Ingredients

    • 1 1/4 cup all-purpose flour
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 2 tablespoons Unsweetened cocoa powder
    • 3/4 cup granulated sugar
    • 1/4 teaspoon salt
    • 3/4 cup buttermilk room temperature
    • 1/2 cup vegetable oil
    • 1 large egg room temperature
    • 1/2 teaspoon white vinegar
    • 1 teaspoon vanilla extract
    • 1 tablespoon liquid red food coloring

    Cream Cheese Frosting:

    • 1/2 cup unsalted butter room temperature
    • 4 Ounces cream cheese room temperature
    • 1 pinch salt
    • 1 teaspoon vanilla extract
    • 2 1/4 cup powdered sugar
    • 1/2 tablespoon Milk plus more if needed

    Instructions

    • Preheat the oven to 350°. Spray a muffin pan with pan spray and line with cupcake liners and set aside.
    • In a medium bowl sift together the flour, cocoa powder, baking soda and baking powder. Add the sugar and salt to the flour mixture and whisk thoroughly. Set aside.
    • In a large bowl whisk together the buttermilk, oil, egg, vinegar, vanilla and red food coloring until well combined. Add the flour mixture to the wet ingredients and whisk until smooth.
    • Scoop the batter into the cupcake liners until they are filled 2/3 of the way full. Bake for 18-20 minutes, just until the centers of the cupcakes are set and spring back when gently pressed on. Let cool completely before frosting.

    Cream Cheese Frosting

    • In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape.

    Notes

    Updated on January 27, 2023

    Originally Posted on February 3, 2017‏

    Nutrition

    Calories: 302kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 174mg | Potassium: 87mg | Fiber: 1g | Sugar: 36g | Vitamin A: 409IU | Calcium: 42mg | Iron: 1mg
  • Miso Glazed Salmon

    Miso Glazed Salmon

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

    Better than at your favorite restaurant, this miso-glazed salmon is sweet, savory, and full of flavor. It cooks with a delicious caramelized miso glaze on the outside and stays flaky and moist in the middle. You are going to love everything about this recipe!

    I think it’s safe to say salmon is my favorite kind of fish. It’s flaky and flavorful, without a super strong fish flavor. You can also flavor it in so many different ways, like this Garlic Brown Sugar Glazed Salmon, and this easy Baked Garlic Herb Salmon, and this amazing and Insanely Good Creamy Tuscan Garlic Salmon.

    Miso glazed salmon in a pan with sesame seeds and green onions on top.

    Miso Glaze Salmon

    This glazed miso salmon is insanely good! It is also super easy to make, so you are definitely going to love this recipe. The real magic in this recipe is the miso glaze. Miso glaze tastes like the best sweet and savory sauce you’ve ever had that pairs perfectly with salmon. Miso paste is made from fermented soybeans that has a deep umami flavor with a hint of funk. If you like soy sauce, you are going to love this glaze. If you do love the glaze, you’ll have to try this homemade hoisin sauce and pot sticker sauce next!

    I love seafood, especially with an Asian twist. I feel like the savory flavors in things like sesame oil, rice vinegar, and miso paste just go so well on fish. You can definitely try this glaze on other pieces of fish like snapper or cod. I bet it’s even delicious with scallops and shrimp! No matter what you cook, it’s going to be amazing. I have never had anyone try this miso glaze that didn’t ask me for the recipe.

    Ingredients

    The salmon is definitely the star of this glazed miso salmon recipe. If you aren’t confident in picking out the perfect piece of salmon, I share my tips below in the tip box. The best part about this recipe in my opinion is that you also get the perfect miso glaze recipe! You can use this glaze on a lot of other protein and veggies (it’s perfect with a stir fry!).

    • Salmon Fillets: I like to buy one half of a salmon which is usually about 2 pounds and slice it into four salmon filets.
    • Salt and Pepper: This is to season the salmon. The glaze is pretty salty already from the soy sauce, so you could choose a low sodium soy sauce to cut down on some of the salt.
    • Miso Paste: Miso paste is a fermented soybean paste. You can use white miso or red miso, I chose red for this sauce.
    • Soy Sauce: This is the perfect pair with miso paste. It pairs perfectly with all of the other flavors and helps the sauce get to the right consistency.
    • Brown Sugar: Brown sugar adds a sweetness that balances out the savory flavors. You could use honey instead if you would like.
    • Rice Vinegar: This is the perfect way to brighten up the glaze. It’s sweet and acidic kind of like apple cider vinegar. In fact, you can actually substitute rice vinegar for apple cider vinegar in a pinch. Rice wine vinegar could also work.
    • Sesame Oil: This has a nutty earthy flavor that is perfect in addition to all of the other ingredients.
    • Green Onions and Sesame Seeds: This is an optional garnish. I think it makes the dish look complete, and adds a lot of fresh flavor
    Process photos showing the salmon being seasoned, the sauce being made, the salmon marinading, and the cooking.

    Miso Glazed Salmon Recipe

    Cooking miso glazed salmon is so simple! You will start cooking the fish in a skillet in the oven. Then you will take it out and add a little more of your miso glaze to give it a nice caramel crust and broil it. It makes all the sugars in the sauce nice and sticky, just like they do at a restaurant! This dish is easy and so full of flavor, and a great way to get the whole family to try something new.

    1. Season Salmon: Salt and pepper the salmon.
    2. Whisk Ingredients: In a small bowl add the miso paste, soy sauce, brown sugar, rice vinegar, and sesame oil. Wisk together until smooth. Reserve 1 tablespoon of marinade.
    3. Marinade: In a medium sized bowl add the salmon and the sauce. Let it marinade for 1-3 hours.
    4. Cook Salmon: Preheat oven to 375 degrees. In a large skillet or oven safe frying pan add the salmon and discard marinade. Bake for 12-15 minutes, or until fish is almost done and opaque. Brush with reserved glaze and Broil on high for 1-2 minutes until fish reaches 125-130 degrees in the center.
    5. Garnish and Enjoy: Garnish with green onions and sesame seeds if desired.
    A piece of salmon on a plate with edamame.

    Tips for Making Miso Glazed Salmon

    I think you are going to love this miso glazed salmon recipe because it is full of unique flavor and still really easy to cook. So if you go to make this recipe and have a few questions, be sure to check out these tips that will help make this recipe a success. I also share a few ideas of what to eat this salmon with!

    • Choosing Good Salmon: When you are looking for salmon at the store, the color of the fish will tell you a lot. If it has a really nice deep pink color, it is going to be flavorful and full of good nutrients. You don’t want a pale, orange, and wet-looking piece. When you poke it, the meat should spring back. If it leaves an indent then the fish is not as fresh as you want it.
    • What to Serve It With: I love miso salmon over some brown rice and a side of edamame. It also goes great with roasted vegetables or even miso soup (never too much miso in my opinion!). You can also serve this salmon on top of a Asian ramen salad for a heartier and more complete meal.
    • Making the Glaze: This glaze is so simple. You just put all of the ingredients in a bowl and whisk! I prefer red miso paste, which you should be able to find in the refrigerated section of your grocery store. You can use a low sodium soy sauce to cut down on some of the salt content. If you don’t have rice vinegar on hand, you can use apple cider vinegar as a great substitute. The sesame oil is really strong in flavor, so make sure you don’t overdo it, and you will have the perfect glaze!

    A fork pulling apart flaky miso glazed salmon.

    Storing Leftovers

    Miso glazed salmon is so flaky and tender. It is definitely best enjoyed fresh in my opinion, but if you have leftovers here is how to store them.

    • In the Refrigerator: You can store leftovers in an airtight container in the refrigerator for up to 3 days.

    Other Asian Inspired Dinner Ideas

    I love Asian flavors and definitely make a lot of Asian inspired dinners. They are always a hit at my house and they also make great leftovers. If you are looking for some yummy and easy dinner ideas, these recipes are for you!

    • Salt and pepper the salmon.

    • In a small bowl add the miso paste, soy sauce, brown sugar, rice vinegar, and sesame oil. Wisk together until smooth. Reserve 1 tablespoon of marinade.

    • In a medium sized bowl add the salmon and the sauce. Let it marinade for 1-3 hours.

    • Preheat oven to 375 degrees. In a large skillet add the salmon and discard marinade. Bake for 12-15 minutes, or until fish is almost done and opaque. Brush with reserved glaze and Broil on high for 1-2 minutes until fish reaches 125-130 degrees in the center.

    • Garnish with green onions and sesame seeds if desired.

    Serves: 4

    Serving8ouncesCalories382kcal (19%)Carbohydrates8g (3%)Protein48g (96%)Fat16g (25%)Saturated Fat3g (15%)Polyunsaturated Fat7gMonounsaturated Fat5gCholesterol125mg (42%)Sodium1245mg (52%)Potassium1171mg (33%)Fiber1g (4%)Sugar4g (4%)Vitamin A106IU (2%)Calcium42mg (4%)Iron2mg (11%)

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

    Course Dinner

    Cuisine Asian American

    Keyword baked salmon, miso glazed salmon

  • White Chocolate Mousse

    White Chocolate Mousse

    Ultra light and fluffy, this white chocolate mousse is perfect for satisfying any sweet tooth! It can be garnished with a variety of toppings such as fruit, nuts, or chocolate shavings. It’s the perfect elegant dessert for special occasions!

    Homemade mousse is the absolute best! It just melts in your mouth and is so creamy and indulgent. A few more quick and easy recipes to try: this amazing coconut mousse, classic chocolate mousse, or chocolate cherry mousse bars. Psst- they’re all great for Valentine’s Day!

    White Chocolate Mousse Recipe

    White chocolate mousse: the dessert that’s as indulgent as it is irresistible. It’s like a cloud of creamy, dreamy, white chocolate-y goodness! This homemade mousse is perfect for a special occasion dessert or when you need a little pick-me-up. It’s great for individual servings, but I won’t judge if you keep the whole bowl for yourself. (Let’s be real, we all need that sometimes). The process is simple, all you need is white chocolate, cream, eggs, and some basic kitchen tools. You can get creative with the toppings, let the kids choose their favorite fruits or nuts to add a personal touch to their dessert.

    You’re going to love how easy this white chocolate mousse is to make. It only takes a few minutes of mixing all of the ingredients together until you get a nice, fluffy consistency! Combined with its sweet, creamy flavor, it’s truly a knockout dessert. Unlike dark or milk chocolate, white chocolate doesn’t actually contain cocoa solids. This gives it a milder taste and a smoother texture. Some people may find it too sweet, but I think it’s the perfect flavor for mousse! If you want something more chocolatey, I have a great recipe for homemade chocolate mousse here.

    Ingredients You’ll Need

    The ingredients for this white chocolate mousse are SO simple. You probably have most of them in your pantry! It’s a dessert that looks gorgeous, but is easy to make and inexpensive. A win-win! Check out the recipe card below for exact measurements.

    • Heavy Whipping Cream: Heavy whipping cream is a key ingredient in making mousse. It gives it that signature creamy and rich texture. It’s whipped to form stiff peaks and then folded into the other ingredients to create the ultimate dessert!
    • White Chocolate Chips: Add sweet, creamy flavor.
    • Cream Cheese: I recommend using cream cheese that’s at room temperature so it mixes together smoothly with the other ingredients.
    • Powdered Sugar: Balances out the tangy flavor of the cream cheese. It adds the perfect sweetness, too!
    • Vanilla: Adds a delicious, subtle flavor. I recommend using pure vanilla extract for the best taste!
    • Salt: Just a pinch will boost the overall flavor of the white chocolate mousse.
    • Fruit of Choice: (Optional) For topping! You can also add nuts or a drizzle of chocolate or caramel sauce.

    How to Make White Chocolate Mousse

    Making white chocolate mousse is easy and fun! You can garnish each mousse cup with all of your favorite toppings. Get creative! The flavor of white chocolate is versatile enough for just about any combo you could think of. You can also keep it simple and just add some fresh berries. That’s my favorite way to enjoy it!

    1. Whip Cream: In a medium bowl, using a hand mixer, whip the heavy whipping cream until stiff peaks form. Then set aside.
    2. Cream Cheese Mixture: In a separate bowl, using the same mixer, cream together your cream cheese, powdered sugar, vanilla, and salt. Mix until it is smooth and creamy
    3. Melt Chocolate: In a third, microwave safe bowl, melt your chocolate chips by heating in the microwave in 20 second increments, stirring between each heating, until it is all melted. Don’t over heat your chocolate or it will seize up and not mix smoothly into your mousse.
    4. Combine: Mix your melted chocolate into your cream cheese until smooth. Gently fold your whipped cream into your chocolate mixture until it is all completely incorporated.
    5. Serve: Spoon or pipe your mousse into individual serving dishes and refrigerate for an hour to set up. Enjoy cold, within 3 days of making!

    Tips for Making the Best Mousse

    Incorporate these simple tips and tricks into your process and you’ll be making mousse like a pro! They’re super easy fixes that can make your white chocolate mousse turn out perfectly.

    • Measure: Be precise with your measurements. Mousse is a delicate dessert and even small deviations in the amount of ingredients can change the final result.
    • Don’t Overwhip: Be sure to stop once you reach stiff peaks. If you overmix, your whipped cream may deflate.
    • Fold Gently: Be careful when folding the whipped cream into the melted chocolate. You want to keep as much air in the cream as possible, so don’t be heavy handed here! Gently fold until combined.

    Adding Extra Flavor

    If you want to make an adults-only version of this mousse, try adding a splash of your favorite liqueur! You could use Grand Marnier for a hint of orange, Frangelico for hazelnut, or Amaretto for hints of almond! Similarly, if you want to make your mousse non-alcoholic, you can add a few drops of flavor extracts.

    How Long Does White Chocolate Mousse Last?

    Enjoy your homemade mousse within 2-3 days. The longer it sits, the less fluffy it will be.

    • In the Refrigerator: Store leftover white chocolate mousse in an airtight container for up to 3 days. You can serve it straight from the fridge!

    More Delicious Mousse Recipes

    Mousse is one of my favorite desserts! Here are a few of my favorite recipes that incorporate this light, fluffy goodness. They’re perfect for Valentine’s Day! Perfectly sweet and indulgent.

    Print

    White Chocolate Mousse

    Ultra light and fluffy, this white chocolate mousse is perfect for satisfying any sweet tooth! It can be garnished with a variety of toppings such as fruit, nuts, or chocolate shavings. It's the perfect elegant dessert for special occasions!
    Course Dessert
    Cuisine American
    Keyword white chocolate mousse, white chocolate mousse recipe
    Prep Time 30 minutes
    Total Time 30 minutes
    Servings 4 People
    Calories 441kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup heavy whipping cream
    • ½ cup white chocolate chips
    • 4 ounces cream cheese room temperature
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla
    • ¼ teaspoon salt
    • Fruit of choice for topping

    Instructions

    • In a medium bowl, using a hand mixer, whip the heavy whipping cream until stiff peaks form. Set aside.
    • In a separate bowl, using the same mixer, cream together your cream cheese, powdered sugar, vanilla, and salt. Mix until it is smooth and creamy
    • In a third, microwave safe bowl, melt your chocolate chips by heating in the microwave in 20 second increments, stirring between each heating, until it is all melted. Don’t over heat your chocolate or it will seize up and not mix smoothly into your mousse.
    • Mix your melted chocolate into your cream cheese until smooth. Gently fold your whipped cream into your chocolate mixture until it is all completely incorporated.
    • Spoon or pipe your mousse into individual serving dishes and refrigerate for an hour to set up. Enjoy cold, within 3 days of making!

    Nutrition

    Calories: 441kcal | Carbohydrates: 21g | Protein: 5g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 101mg | Sodium: 271mg | Potassium: 160mg | Fiber: 0.04g | Sugar: 20g | Vitamin A: 1262IU | Vitamin C: 0.5mg | Calcium: 112mg | Iron: 0.1mg
  • Healthy Brownies

    Healthy Brownies

    Healthy brownies are your new guilt-free indulgence! They have way less sugar and healthy ingredients like zucchini and yogurt to make a delicious dark chocolate brownie that is moist and even better than regular brownies.

    I definitely have a sweet tooth. I can’t keep my hands off any kind of treats I make, so when I do make them I look for ways to make them a little bit better for me. If you are like me, then you have to try these Skinny Muddy Buddies, these super delicious Skinny Mini Cheesecakes, and these yummy Healthy Oatmeal Cookies.

    Chocolate healthy brownies with a scoop taken out of it on the fork.

    Healthy Zucchini Brownies

    It’s that time of year when everyone is working on goals, and a lot of them have to do with being healthier. These healthy brownies were inspired by my goal to eat healthier. I don’t want to give up all of my sweets though, because I know if I do that I won’t stick to my diet. I can’t help it, I have a super big sweet tooth! If you have a sweet tooth too, then you are definitely going to love this healthy brownie recipe!

    I love brownies, I have a couple of really yummy recipes on my blog like these easy caramel brownies and these awesome cherry cheesecake brownies. The problem is, once I make them, I can’t help but eat way too many. That’s why I love these healthy zucchini brownies so much! They have way less sugar in them and they taste just as good! They are fudgy and have lots of dark chocolate flavor, and the frosting is incredible. The best part is, they are just as easy to make!

    Ingredients

    The ingredients in these healthy brownies just might surprise you! There is no butter, which makes this recipe dairy free without giving up any of the fudginess that you love in a brownie. You could add chocolate chips on top, or in the batter before you bake it. You can find the measurements below in the recipe card.

    Healthy Brownie

    • Shredded Zucchini: You can use a food processor with a grater attachment, or use a cheese grater. You will want to squeeze out the liquid, but not all of it.
    • Egg: I just use one egg in this recipe. In the recipe box below I share a way to use flaxseeds instead of eggs in this recipe.
    • Applesauce: Applesauce helps to keep things moist as well as adding sweetness without needing to add extra sugar.
    • Honey: Honey is the perfect thing to use instead of sugar. It’s sweet and easier for your body to process.
    • Vanilla Extract: I like to add vanilla to add extra flavor and to bring out the flavors in the other ingredients.
    • Cocoa Powder: I love cocoa powder because it has some health benefits. It adds all of the chocolate flavor too, so you definitely want to add it.
    • Baking Soda: This will help the brownies to rise a little bit. They don’t puff up like a cake but they would be too dense without a little baking soda.
    • Salt: Salt helps to bring out all of the delicious flavors in this brownie, and to keep it from getting too sweet.
    • Whole Wheat Flour: You will be amazed at how amazing these brownies taste with whole wheat flour! If you have picky eaters, you should let them try it before telling them there is whole wheat flour. I bet they won’t be able to tell the difference!

    Chocolate Frosting for Healthy Brownies

    • Nonfat Greek Yogurt: This makes a perfectly balanced frosting that is sweet and tangy all at the same time.
    • Cocoa Powder: This is how you will make the frosting taste even more chocolatey. You’re definitely going to want to add it! It has even been shown to help reduce inflammation.
    • Honey: Honey is a great way to sweeten the frosting without adding powdered sugar, and it has a great flavor.
    • Sugar Free Chocolate Pudding Mix: This is really the key to the frosting. It makes it smooth and the right texture, as well as super chocolate flavored and delicious.
    Process photos showing how to add the ingredients together and bake them in the pan, and then how to make the frosting.

    Healthy Brownie Recipe

    This healthy brownie recipe is just as easy as regular brownies! It is just as yummy too. You are seriously going to love this chocolatey dessert! The frosting is so smooth and creamy, and the brownie base is so fudgy and chocolatey. You will be so happy with how these turn out!

    1. Prep: Preheat oven to 350 degrees fahrenheit and line an 8X8 baking dish by spraying it with non-stick cooking spray and lining with parchment paper, set aside.
    2. Shred Zucchini: Shred your zucchini and lightly squeeze out excess liquid, you don’t want to completely squeeze all the juice. Set aside
    3. Whisk Ingredients: In a large bowl add your egg, applesauce, honey, and vanilla. Whisk to combine. Add in your prepared zucchini and whisk together.
    4. Sift Dry Ingredients: In a separate bowl, sift together your cocoa powder, baking soda, salt, and flour. Whisk together.
    5. Add Dry to Wet Ingredients: Gradually add the flour mixture to the wet mixture and mix to combine. Once the batter has come together, pour it into your prepared pan and bake for 24-26 minutes. To check for doneness, insert a toothpick into the center of the brownies, it should come out mostly clean, it will have some brownie on it, but not a lot.
    6. Make Frosting: To make the chocolate frosting, add greek yogurt, cocoa powder, honey, and pudding mix to a medium bowl. Using a hand mixer, whip all the ingredients together.
    7. Spread Frosting: Spread the frosting over cooled brownies and enjoy!
    A spatula scooping up the dessert.

    Tips for Making Healthy Brownies

    There are a lot of different ways you can switch up these healthy brownies. These are just a few suggestions for different ingredients you can use and ways that you can change this recipe to fit your needs.

    • Other Sweeteners: You can replace the honey in both the brownie and frosting with your favorite sweetener of the same consistency like agave or maple syrup.
    • Egg Replacement: If you would like an egg substitute you can combine 1 tablespoon of flaxseed meal and 2 ½ tablespoons of water, allow the mixture to sit for a few minutes and thicken up. This amount is a replacement for one egg.
    • Make It Gluten Free: I know a lot of you are interested in making this recipe gluten-free. I haven’t tried any other flours like almond flour or coconut flour, but I know there are a lot of gluten free flour mixes that you can use that work as a flour substitute. If the package says you can use it as a 1:1 substitute for flour, then it will work perfectly in this recipe!

    A close up on the healthy brownies with a scoop taken out of it.

    Storing Leftovers

    These healthy brownies make amazing leftovers! Because of the zucchini, they don’t dry out and stay deliciously fudgy for days. Here is how to store leftovers.

    In the Refrigerator: These brownies are best stored in the fridge in an airtight container or a plastic wrap over the baking pan for up to 5-7 days, although they never last more than a couple days in my house.

    Other Chocolate Desserts to Try

    I can’t get enough chocolate in my life. There is also nothing better to make for a group of guests than a yummy chocolate something. It’s always a crowd pleaser and I never have leftovers, which is a good thing because I would eat them all up! You are going to love all of these recipes.

    Print

    Healthy Brownies

    Healthy brownies are your new guilt-free indulgence! They have way less sugar and healthy ingredients like zucchini and yogurt to make a delicious dark chocolate brownie that is moist and even better than regular brownies.
    Course Dessert
    Cuisine American
    Keyword brownies, healthy brownies
    Prep Time 20 minutes
    Cook Time 26 minutes
    Total Time 46 minutes
    Servings 12 People
    Calories 144kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups shredded zucchini
    • 1 large egg
    • ½ cup applesauce
    • ½ cup honey
    • 2 teaspoons vanilla
    • ½ cup cocoa powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup whole wheat flour

    Chocolate frosting

    • 2 cups nonfat greek yogurt
    • 2 tablespoons cocoa powder
    • ¼ cup honey
    • 1 package sugar free chocolate pudding mix

    Instructions

    • Preheat oven to 350 degrees fahrenheit and line an 8X8 baking dish by spraying it with non-stick cooking spray and lining with parchment paper, set aside.
    • Shred your zucchini and lightly squeeze out excess liquid, you don’t want to completely squeeze all the juice. Set aside
    • In a large bowl add your egg, applesauce, honey, and vanilla. Whisk to combine. Add in your prepared zucchini and whisk together.
    • In a separate bowl, sift together your cocoa powder, baking soda, salt, and flour. Whisk together.
    • Gradually add the flour mixture to the wet mixture and mix to combine. Once the batter has come together, pour it into your prepared pan and bake for 24-26 minutes. To check for doneness, insert a toothpick into the center of the brownies, it should come out mostly clean, it will have some brownie on it, but not a lot.
    • To make the chocolate frosting, add greek yogurt, cocoa powder, honey, and pudding mix to a medium bowl. Using a hand mixer, whip all the ingredients together.
    • Spread the frosting over cooled brownies and enjoy!

    Nutrition

    Calories: 144kcal | Carbohydrates: 30g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 117mg | Potassium: 229mg | Fiber: 3g | Sugar: 20g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg
  • Creamy Sausage Tortellini Soup

    Creamy Sausage Tortellini Soup

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

    Creamy sausage tortellini soup is thick and creamy with chunks of cooked pork sausage, carrots, buttery kale and three cheese tortellini pasta all cooked in a smooth tomato sauce. This soup will become an instant favorite!

    Is there anything better than homemade soup on a chilly day? I especially love pasta-filled soups. They’re so hearty! If you love tortellini as much as I do try this creamy chicken tortellini soup, Tuscan garlic tortellini soup or tomato tortellini soup!

    Creamy sausage tortellini soup in a pot.

    Creamy Sausage Tortellini Soup

    Tortellini soup is the perfect comfort food! Imagine a warm bowl filled with plump, cheesy tortellini pasta swimming in a creamy tomato broth. But wait, it gets even better – I’ve added some yummy ground pork sausage for a little extra protein and flavor. And for a touch of green, some fresh kale leaves add a pop of color, texture and most importantly- a boost of vitamins! This soup is sure to warm you up on a chilly day and satisfy your taste buds. Plus, it’s super easy to make.

    All you need to do is throw all of your ingredients (most of which I’m sure you already have) in a pot and voila! You have a delicious, hearty soup that will rival your favorite Italian restaurants. You can even serve it up with some tasty homemade breadsticks to complete the meal with. This broth is perfect for dipping! Even though this creamy sausage tortellini soup has kale in it, the picky eaters in my family still love it. It’s that good! Looking for amazing homemade soups? See my full list of recipes here!

    Ingredients Needed

    Creamy sausage tortellini soup is so simple to make and loaded with flavor. It has everything you need from meat to vegetables all cooked to perfection in a savory tomato broth. It’s the perfect combination! As the sausage tortellini soup is cooking, the flavors continue to build and infuse. One sip and you’ll be hooked! *Note: exact measurements can all be found in the recipe card below.

    • Ground Pork Sausage: Try cooking this ahead of time for easy prep! Ground turkey also works if you want a leaner option.
    • Vegetables: I sautéed the ground sausage with chopped carrots, onion, and garlic for the perfect texture and savory flavor.
    • Italian Seasoning: Adds the best flavor! You can use prepackaged Italian seasoning or make your own blend using this recipe here.
    • Flour: This will thicken up your soup base. Cornstarch also works if that’s what you have on hand! You’ll just need to use half the amount as flour, mixed with cold water and then added to the soup.
    • Chicken Broth: This acts as the base of the soup. Vegetable broth also works!
    • Tomato Paste: A flavorful thickener.
    • Heavy Cream: A must for making this soup rich and creamy! Greek yogurt is another great substitute.
    • Three Cheese Tortellini: Packs cheesy flavor into each bite! Both fresh and frozen tortellini work here. You may just need to add on a few more minutes of simmering time if using frozen tortellini.
    • Kale: Adds a delicious texture and great nutrients to the soup. This can be swapped out with fresh baby spinach as well.
    • Salt and pepper: Add to taste!

    Make it Dairy-Free

    Trade the cheese tortellini for a regular pasta like bowtie or penne and use dairy-free heavy cream or almond milk as a thickener. It will not be the same thickness and the taste will change slightly, but it’s still delicious and perfect for those avoiding lactose!

    How to Make Creamy Sausage Tortellini Soup

    Making this creamy sausage tortellini soup is a breeze. Simply throw all of your ingredients together and then let the flavors meld on the stove! Want to set it and forget it? This soup can also be cooked in a slow cooker or crockpot on low for 6 hours. It’s the perfect meal to come home to at the end of the day!

    1. Sauté Pork and Vegetables: In a large pot over medium-high heat add the sausage. Then cook and crumble until brown. Once cooked, remove and set aside on a plate. Then add the carrots and onion and sauté until tender. Add in garlic and Italian seasoning and sauté for a minute more.
    2. Stir in the Remaining Ingredients and simmer: Add in the flour to the vegetables and sausage and pour in chicken broth. Add in the tomato paste and stir. Add in heavy cream and tortellini and bring to a simmer for about 7 minutes until the tortellini is cooked. Add in the kale right before serving and salt and pepper to taste.
    Cooking sausage tortellini soup step-by-step.

    Delicious Variations

    Creamy sausage tortellini soup is literally my favorite! It’s super simple to whip up and can be customized just as easily. Here are some variations to help make it your own!

    • Meat: Change up your meat if you prefer turkey sausage, cubed chicken or ground beef instead!
    • Cream: Heavy cream is best but if you are looking for a lighter substitute try half and half. Greek yogurt also works and adds some extra protein as well!
    • Vegetables: Add in chunks of potatoes, mushrooms, zucchini or even bell peppers.
    • Broth: For other flavoring try beef broth or vegetable broth. Use what you have on hand!
    • Make it Spicy: For a spicier soup, try using a hot Italian sausage or adding red pepper flakes (¼ teaspoon to start out with) to the soup.

    Closeup of tortellini soup in a ladle.

    Storing Creamy Sausage Tortellini Soup

    This Italian sausage tortellini soup does so well made ahead and even frozen! As the soup sits together in a ziplock bag or airtight container, the flavors continue to meld and become more delicious. It’s so easy to reheat and makes the perfect comforting meal for chilly winter days.

    • In the Refrigerator: Cook the creamy sausage tortellini soup leaving out the tortellini pasta if you are not serving it. Once completely cooled, add to a ziplock bag or airtight container and store in the refrigerator for 3 to 4 days.
    • Reheating: You can either thaw your sausage tortellini soup in the refrigerator overnight or simply add your ziplock bag to a bowl of hot water. Once thawed or taken from the refrigerator simply add the soup to a skillet or slow cooker. If you left out the tortellini, this would be a great time to add that back in and let cook for a few minutes before serving.

    Creamy sausage tortellini soup served in a white bowl.

    More Delicious Soup Recipes

    Oh, how I love homemade soup. It really is the best! It’s so comforting and warms you up from the inside out. I’ve rounded up my favorite soup recipes for you to try this winter. They are the absolute best! Need more ideas? Check out this winter soup roundup here!

    • In a large pot over medium high heat add the sausage. Cook and crumble until brown, remove and set aside on a plate. Add the carrots and onion and sauté until tender. Add in garlic and Italian seasoning and sauté for a minute more.

    • Add in the flour to the vegetables and sausage and pour in chicken broth. Add in the tomato paste and stir. Add in heavy cream and tortellini and bring to a simmer for about 7 minutes until tortellini is cooked. Add in the kale right before serving and salt and pepper to taste.

    Originally posted December 15, 2019
    Updated January 24, 2023

    Serves: 8

    Calories456kcal (23%)Carbohydrates30g (10%)Protein18g (36%)Fat30g (46%)Saturated Fat13g (65%)Cholesterol95mg (32%)Sodium1388mg (58%)Potassium762mg (22%)Fiber3g (12%)Sugar5g (6%)Vitamin A6052IU (121%)Vitamin C51mg (62%)Calcium152mg (15%)Iron3mg (17%)

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

    Course Dinner, Main Course, Side Dish, Soup

    Cuisine American, Italian, Italian American

    Keyword sausage, sausage tortellini soup, tortellini

  • Teriyaki Chicken Meal Prep Bowls

    Teriyaki Chicken Meal Prep Bowls

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

    Teriyaki chicken meal prep bowls are perfect for a busy week because they are filling, full of flavor, and healthy. This is an easy make-ahead meal that is something the whole family will love. For lunches or quick dinners, you won’t regret having these in the fridge!

    I love a simple chicken meal. It’s a great protein choice to feed the whole family and everyone is always full and happy. You can make so many different kinds of meals too! Chicken is something we eat at our house all the time. We especially love this easy Cashew Chicken, this Creamy Parmesan Garlic Mushroom Chicken, and this simple Bourbon Chicken.

    Teriyaki chicken meal prep bowls in glass containers

    Chicken Teriyaki Bowl Meal Prep

    I am all about meal prep! Deciding what to make for every meal of the day with 4 kids was so overwhelming. I used to get so burned out so quickly. Now I take extra time at the beginning of the month to decide the meals that I want to make and I plan it out. I have a great list of crock pot dinners and air fryer meals that really help me decide what to make. If you are trying to eat healthy meals this year, this healthy dinner round up has lots of great recipes for you!

    Once I’ve chosen my meals, I actually put them into containers and into the refrigerator! Just like these chicken teriyaki meal prep bowls, I can pull one out of the refrigerator and pop it into the microwave for a quick and healthy meal in minutes. I make these chicken teriyaki meal prep bowls for my kids lunches, and they have been so much happier because of it! A full belly at school is so important.

    Ingredients

    Just a few simple ingredients make up these chicken teriyaki meal prep bowls. The whole point of meal prep is to make life easier right? That’s why I love this simple chicken recipe that is flavorful and easy to make. It’s a simple recipe that all of my kids love. The teriyaki sauce is made of soy sauce, ginger, garlic and other ingredients. It’s so flavorful and easy to make! You can find the measurements below in the recipe card.

    • Boneless Skinless Chicken Breast: You will cut the breast up into bite sized cubes before cooking them. That way you don’t need a knife or any extra utensils. It’s so easy and convenient!
    • Rice: You can cook your rice however you usually do or use the pre-cooked rice from the store. I share some of my favorite rice recipes below in my tip box.
    • Broccoli Florets: You can buy the frozen version, or fresh. Whatever you like. You will want to steam them until soft.
    • Snap Peas: Again, fresh or frozen you are going to steam them until soft.
    • Teriyaki Sauce: I have a great teriyaki sauce recipe that you should try! Homemade teriyaki sauce is so simple to make, and you know exactly what is in it! There are lots of store bought options that work great too.
    • Sesame Seeds: This is for garnish and is totally optional. I love the flavor they give so I always add them.
    process photos showing how to assemble the bowls.

    How to Make Teriyaki Chicken Meal Prep Bowls

    These teriyaki chicken meal prep bowls are a family favorite. I love making them for my kids school lunches. They are filling and easy to reheat! Make sure you put your food in a microwave safe bowl so that it is easy to reheat when you are ready to eat.

    1. Cook Rice: Cook the rice ahead of time or use prepackaged cooked rice for convenience.
    2. Cut and Cook Chicken: Cut the chicken into bite-sized pieces. Cook the chicken over medium high-heat for 5-7 minutes. The chicken should be cooked through and no longer pink.
    3. Steam Veggies: Steam the vegetables until tender.
    4. Divide Ingredients: To assemble the bowls, evenly divide all of the cooked ingredients into four sealable containers.
    5. Fill Containers: Each container will contain ½ cup rice, ½ cup cooked chicken, ½ cup broccoli, ½ cup snap peas, and ¼ cup teriyaki sauce.
    6. Store: Seal the containers and store in the refrigerator until ready to eat. Warm in the microwave and drizzle the teriyaki over the chicken. Enjoy!

    Tips for Making Teriyaki Chicken Meal Prep Bowls

    I love these simple teriyaki chicken meal prep bowls. You can always change the recipe however you like to fit your needs. You can add more to it if you need more calories, and you can use different sauces to make it sugar free or lower calorie. Here are some tips when you go to make this recipe.

    • Using Other Chicken Parts: My kids like all of the different parts of chicken meats, so I usually cook a whole chicken and cut up the entire thing. They don’t all have to be the exact same size. I make this air fryer whole chicken all the time because of how easy it is.
    • Using Other Proteins: You can absolutely change up this recipe and use whatever protein you like. You could even make it vegetarian by using chickpeas instead of meat. I like pork and chicken the best.
    • Ways to Cook Rice: You can cook the rice however works best for you. I like to make instant pot rice or this simple and more flavorful lemon rice. You could also cook brown rice for more nutrients. You could also make quinoa or cauliflower rice for an even healthier option.
    • Adding Veggies: If your family would like green bell peppers or carrots instead, you should make what your family will love! Just steam or saute them before assembling your bowls so they are easy to warm up and eat.

    A close up of a teriyaki chicken meal prep bowl.

    Storing Leftovers

    The best part about teriyaki chicken meal prep bowls is you are basically making leftovers! You could also easily double the recipe using the recipe calculator in the top right of the recipe card to make enough for dinner and meal prep.

    Other Chicken Recipes to Try

    We eat chicken often at our house because it’s a cheap protein that will keep my whole family happy and full. There is so many ways too cook chicken to keep it new and interesting, and I have tons of ideas on my blog. Here are just a few recipes that I think will become your new favorite!

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

    • Cut the chicken into bitesized pieces. Cook the chicken over medium high-heat for 5-7 minutes. The chicken should be cooked through and no longer pink.

    • 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, ½ cup broccoli, ½ cup snap peas, and ¼ cup teriyaki sauce.

    • Seal the containers and store in the refrigerator until ready to eat. Warm in the microwave and drizzle the teriyaki over the chicken. Enjoy!

    Serves: 4

    Calories567kcal (28%)Carbohydrates92g (31%)Protein38g (76%)Fat4g (6%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.01gCholesterol73mg (24%)Sodium2911mg (121%)Potassium930mg (27%)Fiber4g (16%)Sugar13g (14%)Vitamin A850IU (17%)Vitamin C71mg (86%)Calcium92mg (9%)Iron4mg (22%)

    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 Japanese

    Keyword meal prep, teriyaki chicken, teriyaki chicken meal prep bowls

  • Delicious Slow Cooker Meal Ideas

    Delicious Slow Cooker Meal Ideas

    Crockpot Taco Soup

    Crockpot Taco Soup is cozy, comforting, and easy to make. Everyone will love selecting their own toppings to customize this delicious soup!

    Ingredients: lean ground beef, onion,, can corn,, can black beans,, can red kidney beans,, can fire-roasted diced tomatoes,, can diced green chilis,, beef broth, water, dried oregano, garlic powder, onion powder, smoked paprika, chili powder, cayenne pepper, Optional toppings: sour cream, tortilla strips, scallions, avocado, shredded cheese, etc.

  • Slow Cooker Chicken Tikka Masala

    Slow Cooker Chicken Tikka Masala

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

    Slow cooker chicken tikka masala is an easy sweet and spicy sauce that is thick, rich, and creamy. It is so flavorful with spices like garam masala, paprika, and even cinnamon! It’s not too spicy and perfect served over rice and with a side of naan.

    I love a good slow cooker recipe! Slow cookers are good for so many reasons, but my favorite reason is how easy they make making a full meal. You can throw everything in the crock pot and have a delicious and flavorful meal in a few hours. If you love slow cooker recipes, you should try these Slow Cooker Beef Tips, this delicious Slow Cooker Jambalaya, and this quick and easy Slow Cooker Lasagna.

    Chicken tikka masala in a slow cooker with a wooden spoon.

     

    Chicken Tikka Masala Slow Cooker

    The hubby and I went to an amazing Indian restaurant last year. I always get the butter chicken and I realized I had never tried anything else! I ordered the chicken tikka masala and I was blown away! The spices were incredible. I was so glad to try something new and love it!

    I knew right away that I had to make a slow cooker recipe! The flavor of the dish is really complex and usually requires a few hours on the stove to blend together. The slow cooker is the perfect solution for being short on time! I love all of my slow cooker recipes on my blog, but this one just might be my favorite! I love serving this with coconut rice, or instant pot rice when I need to be totally hands-off.

    Ingredients

    Don’t let this ingredient list scare you away! It is mostly spices and things that you will already have on hand. This slow cooker chicken tikka masala is simple to put together and throw in the crock pot. The slow cooker is going to do it all for you. Simply add in all the ingredients together in a certain order and you will be AMAZED once you serve it! You can find the measurements below in the recipe card.

    Fresh Ingredients

    • Boneless Skinless Chicken Breasts: The chicken does not need to be cooked prior to adding in the slow cooker, it is that simple!
    • Onion: Even if you are not an onion fan like myself, this is actually a small and subtle hint of flavor in this chicken tikka masala recipe. 
    • Garlic: Always a favorite in my book!
    • Ginger: Fresh and grated. Using a grater with the smallest grated holes is best.
    • Tomato Puree: This is the base and does turn the sauce to a orange/red color. 
    • Plain Greek Yogurt: I am a huge fan on using yogurt when possible. It is rich, thick and creamy with an extra flavor.
    • Olive Oil: Adds flavor as well as richness to this creamy sauce. 
    • Heavy Cream: Thick, flavorful cream that adds flavor and texture.
    • Cornstarch: Finely coats the chicken and helps to thicken the sauce.
    • Cilantro: Chopped and used for a garnish.

    Seasonings

    • Garam Masala: This is a special seasoning with a blend of seasons within it. This seasoning will add warmth and sweetness to the sauce.
    • Cumin: This spice is perfect for using in a curry mixture.
    • Paprika: Adding a little bit of spice to this is a fun touch!
    • Salt and Pepper: Just a pinch.
    • Cinnamon: A secret ingredient that adds so much flavor and sweetness!
    • Cayenne Pepper: A little extra heat added to the sauce.
    • Bay Leaves: This is strictly for flavoring and soaking in throughout the slow cooker process. Before serving, you will remove the bay leaves. 
    The process of adding ingredients into the slow cooker making the chicken tikka masala.

    Recipe for Chicken Tikka Masala Slow Cooker

    This slow cooker chicken tikka masala is so simple to make and is effortless in so many ways. Simply mix together the tikka masala sauce, then add the chicken. It is basic and no extra prepping or cooking. Within hours you will be smelling a delicious dinner that will be hands down one of the BEST you make!

    1. Mix together sauce: In your slow cooker combine onion, garlic, ginger, tomato puree, greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.
    2. Add in chicken and cook: Add in the chicken pieces and then toss to coat in the sauce. Then add in the bay leaves. Cook on low for 6 hours or high for 4 hours.
    3. Mix and cook a little longer: During the last 20 minutes of cooking, whisk together cornstarch and heavy cream. Then add in to the sauce and continue to cook for another 20 minutes.
    4. Serve: Serve over rice.
    Chicken tikka masala with rice and naan bread on the side.

    Tips for Making Chicken Tikka Masala

    This slow cooker chicken tikka masala is so easy! There really isn’t anything to it. I just wanted to share some tips that I think will be helpful when you go to make this dish.

    • Finding the Spices: Garam masala should be in the spice section of your local grocery store. You will probably be able to find it in a powder or liquid form. I use powdered spices, but there are a lot of benefits to the liquid one too! You can use whatever you like best. If you can’t find garam masala, all-spice mixed with cumin is a great substitute! You will mix 1 part cumin with ¼ part all-spice.
    • Serve with Naan: To get the full restaurant experience, you will definitely want to make some naan. It is a great bread to make at home, or you can get some premade naan at the store. Whatever you do, just make sure it’s on the table!
    • Make It Dairy Free: You can substitute coconut milk for plain yogurt and heavy cream in this recipe. You will get a slightly different flavor but it will still be amazing. You will want to get the coconut milk in a can that still has all the coconut fat in it.

    Chicken Tikka Masala up close dipped in Naan bread.

    Storing Leftovers

    I love this slow cooker chicken tikka masala recipe so much because it makes great leftovers! It is an easy recipe to make a big batch of and have leftovers throughout the week.

    • In the Refrigerator: You can store your leftovers in an airtight container in the refrigerator for up to 4 days.
    • In the Freezer: You can freeze your leftovers for up to 3 months in a plastic bag or freezer safe airtight container.

    Other Slow Cooker Recipes to Try

    In my opinion, you can never have too many slow cooker recipes in your recipe book! They are great when you are in a rush and don’t have a lot of time in the evenings to make dinner. All of these recipes are tried and true, and I think your family will love them just as much as mine does!

    • In your slow cooker combine onion, garlic, ginger, tomato puree, greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.

    • Add in the chicken pieces and toss to coat in the sauce. Add in the bay leaves. Cook on low for 6 hours or high for 4 hours.

    • During the last 20 minutes of cooking, whisk together cornstarch and heavy cream. Add in to the sauce and continue to cook for another 20 minutes.

    • Serve over rice.

    Updated Jan, 2023
    Updated Post on February 5, 2020
    Original Post on October 6, 2014

    Serves: 4

    Calories484kcal (24%)Carbohydrates12g (4%)Protein34g (68%)Fat33g (51%)Saturated Fat16g (80%)Cholesterol158mg (53%)Sodium1349mg (56%)Potassium689mg (20%)Fiber3g (12%)Sugar4g (4%)Vitamin A1567IU (31%)Vitamin C5mg (6%)Calcium155mg (16%)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 Indian

    Keyword chicken recipes, Chicken Tika Masala Recipe, Chicken Tikka Masala