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  • Funfetti Pancakes

    Funfetti Pancakes

    Funfetti pancakes are the perfect breakfast for any special occasion. For birthdays or holidays, these fun pancakes are colorful, sweet, and an easy twist on the classic. They don’t take any extra effort and are so tasty!

    Pancakes are one of my family’s favorite breakfasts. I love them too because they are quick and easy, and keep you full until lunch. They other reason I love them so much is because you can make so many different kinds of pancakes! I never get tired of them. If you love pancakes too, you have to try these super fluffy Grandma’s Pancakes, these refreshing Lemon Pancakes, and the Best Buttermilk Pancakes I’ve ever had.

    Funfetti pancakes stacked on top of each other with a glaze and whipped cream on top.

    Funfetti Pancake

    Take all the fun of a birthday cake and put it into these funfetti pancakes! They are the perfect breakfast for your kids birthday, and they taste absolutely amazing. I seriously can’t explain how much my kids LOVED these pancakes. They are perfect with buttermilk syrup, maple syrup, or a simple glaze that I share the recipe for here.

    Growing up my kids always asked me for chocolate chip pancakes for their birthday breakfast. That or cinnamon rolls! I usually made the pancakes because honestly they are a lot less work. I am so in love with this funfetti pancake recipe because it’s just as easy as regular pancakes but so much more fun. Funfetti pancakes are perfect for any occasion, and you don’t have to eat them for just breakfast!

    Ingredients

    Other than a box of cake mix, you just need regular pancake ingredients! Funfetti pancakes use a cake mix along with flour to add the taste and look of a funfetti cake. I’m serious when I say everyone who tried these asked me for the recipe! You can find the measurements below in the recipe card.

    • All-Purpose Flour: Whatever flour you have in your pantry already will work. All-purpose is the easiest to work with.
    • White or Funfetti Cake Mix: Either cake box will work great! I like to use funfetti cake mix and then add extra sprinkles for more color.
    • Baking Powder: This helps the pancakes puff up and get fluffy.
    • Baking Soda: Baking soda works with baking powder to help the pancakes rise.
    • Salt: I like to add salt to my pancakes to bring out the flavor in the ingredients and to help balance out the sweetness.
    • Rainbow Jimmy or Confetti Sprinkles: Extra rainbow sprinkles add a little more sweetness and more fun colors.
    • Butter: I use unsalted butter, and you will melt it for this recipe.
    • Buttermilk: If you don’t have buttermilk on hand, you can make some at home with milk and lemon juice or vinegar.
    • Milk: I like to add regular milk too. I prefer whole milk, but whatever you have will work.
    • Eggs: Eggs help everything come together and stay the right texture. I use large grade A eggs in my recipes.
    • Vanilla Extract: I like the extra flavor that vanilla extract adds. It also helps to bring out all of the other delicious flavors.
    Process photos showing the batter being mixed together and then a pancake cooking on the griddle.

    How to Make Funfetti Pancakes

    These funfetti pancakes are the perfect birthday breakfast! They are full of color and flavor, and go great with your favorite toppings. The best part about this pancake recipe is that they are just as easy as regular pancakes. I love them because they look so fun and festive without any extra work! Fire up the griddle and make a fun and colorful stack of pancakes!

    A spatula scooping up the funfetti pancakes.

    Pancakes

    1. Whisk: In a large bowl whisk together the flour, cake mix, baking powder, baking soda, salt, and sprinkles.
    2. Add Wet to Dry: In a medium bowl whisk together the melted butter, buttermilk, milk, eggs and vanilla extract. Then add the wet ingredients to the dry ingredients and mix until mostly combined but still lumpy.
    3. Cook: Heat a lightly oiled skillet to medium heat. Then add the batter to the skillet using ⅓ cup of pancake batter at a time. Cook for about 2 minutes on either side, until lightly golden brown. The first side will bubble slightly when ready to flip.
    4. Enjoy: Remove to a plate and then either keep warm or serve immediately. Top with the glaze when serving.

    Glaze

    1. Combine: In a medium bowl combine the powdered sugar, butter, half & half, vanilla, and almond extract until combined. Serve on top of the pancakes.
    Glaze being poured on top of the funfetti pancakes.

    Tips for Making Funfetti Pancakes

    These funfetti pancakes are super simple and easy to make. I do have a few tips to share with you so that they turn out perfectly! I would say the biggest tip to follow is the first one. Don’t be tempted to get rid of all the lumps. You are going to love the taste and texture of these fun pancakes!

    • Mixing the Batter: Don’t overmix the batter. Only mix the batter until just barely combined and still lumpy. If you mix until there are no lumps your batter, then there will be too much gluten development and your pancakes will spread too much and be chewy and rubbery instead of fluffy and tender. 
    • Homemade Buttermilk: No buttermilk? No problem! Make your own buttermilk using this quick buttermilk recipe. All you need is milk and some lemon juice or vinegar!
    • About the Sprinkles: Use the right sprinkles. Only use jimmies or confetti sprinkles for this recipe. Nonpareil sprinkles (the tiny round rainbow ones) will bleed and turn your batter gray instead of rainbow.

    A slice taken out with a fork.

    Storing Leftovers

    These funfetti pancakes are seriously turning into one of my favorite recipes because they are a great make ahead batter! You can make the batter ahead of time and the cook really well when the batter is chilled anyways. Here is how to store your leftovers, or your premade batter.

    • Storing Batter in the Refrigerator: Pancake batter can be stored in an airtight container in the fridge for up to 3 days, but there is a chance the sprinkles will bleed color into the batter the longer it sits. 
    • Storing Cooked Pancakes in the Refrigerator: Cooked pancakes can be stored in an airtight container or a ziplock bag in the fridge for up to 5 days. Reheat in the microwave for 20-30 seconds.

    Other Fun Breakfast Recipes to Try

    I love breakfast, it’s probably my favorite meal of the day. I also love that it can be sweet or savory! Here are some of my favorite breakfast recipes that are perfect for any occasion. You are going to love them!

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    Funfetti Pancakes

    Funfetti pancakes are the perfect breakfast for any special occasion. For birthdays or holidays, these fun pancakes are colorful, sweet, and an easy twist on the classic. They don't take any extra effort and are so tasty!
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 10 Pancakes
    Author Alyssa Rivers

    Ingredients

    • 2 cups all-purpose flour
    • ⅓ cup white or funfetti cake mix
    • 1 ½ teaspoon baking powder
    • 1 ½ teaspoon baking soda
    • 1 pinch salt
    • ½ cup rainbow jimmy or confetti sprinkles
    • 3 tablespoons butter melted and cooled
    • 1 ½ cup buttermilk
    • ¾ cup milk
    • 2 eggs
    • 1 ½ teaspoon vanilla extract

    Glaze

    • 1 cup powdered sugar
    • 2 tablespoons salted butter softened
    • 2 tablespoons half & half
    • ½ teaspoon vanilla extract
    • ¼ teaspoon almond extract optional

    Instructions

    • In a large bowl whisk together the flour, cake mix, baking powder, baking soda, salt, and sprinkles.
    • In a medium bowl whisk together the melted butter, buttermilk, milk, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and mix until mostly combined but still lumpy.
    • Heat a lightly oiled skillet to medium heat. Add the batter to the skillet using ⅓ cup of pancake batter at a time. Cook for about 2 minutes on either side, until lightly golden brown. The first side will bubble slightly when ready to flip.
    • Remove to a plate and either keep warm or serve immediately. Top with the glaze when serving.

    Glaze

    • In a medium bowl combine the powdered sugar, butter, half & half, vanilla, and almond extract until combined. Serve on top of the pancakes.
  • Skinny Mini Cheesecakes

    Skinny Mini Cheesecakes

    Cheesecake without the guilt! These skinny mini cheesecakes are light, creamy and will melt in your mouth with every bite! This low-calorie dessert is just what you need to satisfy your sweet tooth and stick to your New Year’s resolution.

    When I took my first bite of these I wanted to die. And then I started feeling guilty thinking that I ruined my diet. No my friends. I wasn’t. These are only 100 calories. 100 calories!! This is the absolute best no-bake, guilt-free, delicious dessert ever invented! Run, don’t walk to the store and eat one of these for dessert tonight. You can thank me later. For more healthy desserts to get you through try these healthy oatmeal cookies, cowboy cookies or skinny muddy buddies for when you have the munchies.

    Skinny Mini Cheesecake bites on a marble counter with blackberries inbetween.

    Skinny Mini Cheesecake Bites

    We’ve all been there. It’s the beginning of a New Year and most of you have made a commitment to eat better and lose weight. But oh man what you wouldn’t do to have a bite of your favorite dessert. Well here is your solution! These skinny mini cheesecake bites are heaven-sent. Consider this recipe your new best friend! These cheesecakes will make your lifestyle changes easier and you more happy with a little sweet and creamy treat to enjoy throughout the day.

    Cheesecake really is one of my favorite desserts. It’s so hard to avoid when I’m dieting. With these skinny mini cheesecakes, you don’t have to compromise! Not only are they adorable, but they also have a fraction of the calories of traditional cheesecake. So go ahead, indulge in a few (or a dozen) of these little delights, and enjoy all the flavor without the guilt!

    Ingredients Needed

    Get ready to indulge in some delicious, yet guilt-free, skinny cheesecake bites with this simple recipe! All you’ll need are a few simple ingredients such as low-fat cream cheese, vanilla extract, graham cracker crumbs, butter, and a low-carb sweetener of your choice. With these ingredients, you can create a creamy and delicious filling that is nestled in a crispy graham cracker crust. It’s the perfect combo of nutty and sweet!

    Graham Cracker Crust:

    • Graham Cracker Sheets: I used reduced fat graham crackers to keep these on the healthy side.
    • Ground Cinnamon: To add a little extra flavor to the crust! Nutmeg is another great option.
    • Sugar: To make the crust nice and sweet. Feel free to swap this out for a low-carb sweetener such as Stevia, Splenda, or monk fruit.
    • Unsalted Butter: I added light, unsalted butter for richness and flavor! Coconut oil is another great option for healthy fats and flavor.

    Cheesecake Mixture:

    • Cool Whip: Use fat-free cool whip if you can find it! You can also swap this out for Greek yogurt if you want a pop of protein and some probiotics!
    • Cream Cheese: This acts as the base of the cheesecake. I used fat-free cream cheese but low-fat also works.
    • Sweetener: You can use sugar here or to keep carbs low swap it out for Stevia, Splenda, or monk fruit sweetener.
    • Vanilla Extract: Gives the cheesecake the perfect sweet, vanilla flavor!

    How Do You Make Skinny Mini Cheesecake Bites?

    It’s SO easy. All you need to do is throw your crust ingredients in a food processor, mix up your cheesecake filling, combine both, and then let your cheesecake bites set! Now, these do need an hour or two to set up properly, so be sure to give yourself enough time if you’re making these for a get-together!

    1. Crush Graham Crackers: In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don’t have a food processor, simply place them into a bag and then crush them with a rolling pin or cup.
    2. Add Butter, Spices, and Sweetener: Place the crumbs into a bowl and add ground cinnamon and sugar. Then melt the butter and add it to the graham cracker crumbs. Mix well.
    3. Prepare Crust: Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.
    4. Cheesecake Mixture: In a large bowl or Kitchenaid, whip the cream cheese, vanilla, and sugar (or sugar substitute) until fluffy. Then add the cool whip and whip until smooth.
    5. Layer: Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 ½ scoop full of the cheesecake mixture. Each liner should be filled almost to the top.
    6. Chill and Set: Place the cupcakes in the fridge for a few hours to set up and become firm. Then top with a slice of your favorite fruit (I always like strawberries or raspberries!) and devour!
    A stack of 3 cheesecake bites.

    How Long Do Skinny Mini Cheesecakes Last?

    For about a week, if stored properly in the fridge. You don’t want these mini cheesecake bites to sit out for more than a couple hours. If you have any left over, transfer them to an airtight container and stick them in the fridge for when you have a sweet tooth later!

    • In the Refrigerator: Store in an airtight container. These will last for about one week. I think skinny mini cheesecakes are best served at room temperature, so let them sit out on the counter for a few minutes before you enjoy them! This ensures the cheesecake filling is soft and creamy.

    6-photo collage of crust and filling being prepared.

    Can You Freeze Them?

    Yes, you can! Cheesecake freezes very well! These are perfect to leave in the freezer and take one out at a time. You can leave it in the fridge to thaw and then enjoy once it has softened. You can wrap them individually or store them in an airtight container, whatever you prefer! If you need the dessert sooner than later, set it out for 5 to 10 minutes at room temperature and enjoy when a craving hits.

    • In the Freezer: Place the cooled cheesecake on a baking sheet and freeze, uncovered until firm. From here you will wrap each cheesecake tightly with either aluminum foil, plastic freezer wrap or place in a freezer bag or airtight container. These will last for about 2 to 3 months in the freezer. Thaw in the fridge or at room temperature before serving.

    Skinny mini cheesecake bites on a marble counter with blackberries around them.

    Want More Cheesecake Recipes? Try These!

    Okay, I’ll say it.. these cheesecake recipes are worth breaking your diet for. Save them for a cheat day! They’re everything cheesecake should be. Rich, creamy, and absolutely indulgent!

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    Skinny Mini Cheesecakes

    Cheesecake without the guilt! These skinny mini cheesecakes are light, creamy and will melt in your mouth with every bite! This low-calorie dessert is just what you need to satisfy your sweet tooth and stick to your New Year's resolution.
    Course Dessert
    Cuisine American
    Keyword skinny cheesecake bites, skinny mini cheesecakes
    Prep Time 15 minutes
    Chill Time 2 hours
    Total Time 2 hours 15 minutes
    Servings 16 Cheesecakes
    Calories 93kcal
    Author Alyssa Rivers

    Ingredients

    Graham Cracker Crust:

    • 7 graham cracker sheets I used reduced fat
    • 1/2 tsp. ground cinnamon
    • 2 Tbsp sugar
    • 4 Tbsp unsalted butter melted

    Cheesecake Mixture:

    • 8 oz. fat free Cool Whip
    • 1 (8 opackage fat-free cream cheese
    • 1/4 cup sugar or 6 Splenda packets
    • 2 tsp. vanilla extract

    Instructions

    • In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don’t have a food processor, simply place them into a bag and crush them with a rolling pin or cup.
    • Place the crumbs into a bowl and add ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs and mix well.
    • Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.
    • In a large bowl or kitchenaid, whip the cream cheese, vanilla, sugar (or splenduntil fluffy. Add the cool whip and whip until smooth.
    • Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 ½ scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top.
    • Place the cupcakes in the fridge for a few hours to set up and become firm. Top with a slice of your favorite fruit and devour!!

    Notes

    Originally posted January 3, 2019

    Updated January 21, 2023

    Nutrition

    Calories: 93kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 51mg | Potassium: 26mg | Fiber: 1g | Sugar: 8g | Vitamin A: 114IU | Calcium: 23mg | Iron: 1mg
  • Air Fryer Frozen Onion Rings

    Air Fryer Frozen Onion Rings

    You are going to love how crispy and perfectly cooked these Air Fryer Frozen Onion Rings are! They are so simple, and you can have frozen onion rings cooked to crispy perfection in minutes. You’ll love serving them along with a burger or as an appetizer at your next gathering.

    I am a total snacker. I LOVE appetizers. There is nothing that makes me happier than walking into a party and seeing a table full of finger foods. If you love appetizers too, then you have to try this Hot Spinach Artichoke Dip, these delicious Jalapeño Poppers with Bacon, and this simple and delicious Rotel dip.

    Air fryer frozen onion rings on a plate with parchment paper.

    Frozen Onion Rings in Air Fryer

    I used to think that onion rings were only good from a restaurant. They only made sense to get from the restaurant because they were so much work at home and honestly, heating up oil has never been my favorite thing. And the frozen onion rings that you bake were always disappointing and dry. UNTIL! I realized that my air fryer would make the most perfect and delicious air fryer frozen onion rings. Guys, this is a fried food game-changer!

    It’s no secret I love my air fryer. I have SO many air fryer recipes on the blog that you have to try if you have an air fryer. If you don’t have one, you should get one! It really is possible to make healthy air fryer recipes and they are so simple and foolproof. They are crispier when you air fry them than when they are baked in the oven. These are the best frozen onion rings out there, and they are perfect dipped in ketchup or ranch dressing. I will definitely be making them again soon.

    Ingredients

    You guessed it, all you need is frozen onion rings! I like to spray my onion rings with a little oil to make them extra crispy. The oil spray is optional, but it does make them just like they are served at a restaurant. You could also drizzle a little olive oil or vegetable oil if you wanted to. Air fryer onion rings are so simple and perfect for a quick party appetizer. Everyone loves them!

    • Frozen Onion Rings: Go to the freezer section of your grocery store and grab your favorite brand of frozen onion rings. They are by far the best tasting when popped in the air fryer! I really love the ones from Trader Joe’s brand. The Alexia onion rings are also a great brand.
    • Non-Stick Cooking Spray: You will want to spray your air fryer basket before cooking the onion rings.
    Process photos showing the onion rings in an air fryer.

    How to Cook Frozen Onion Rings in Air Fryer

    The key to air fryer frozen onion rings is how long you cook them! The other trick is actually flipping them halfway through. That makes sure they are evenly cooked and crispy on all sides. If you are ready for the easiest appetizer recipe out there, then grab your air fryer and onion rings and get cooking! I love onion rings because they are always a crowd pleaser. Once you are done with these onion rings (they won’t last long!), then you’ll have to try air fryer mozzarella sticks and french fries!

    1. Layer: Layer half of the bag of frozen onion rings into the basket of the air fryer. Make sure to layer them in a single layer making sure not to overlap the onion rings.
    2. Spray: Lightly spray the onion rings with non-stick cooking spray. This gives them extra crispiness.
    3. Cook: Close the air fryer and cook at 400 degrees Fahrenheit for 8-10 minutes.
    4. Flip: Halfway through the cooking process, open the basket and then flip the onion rings. Continue to cook to desired crispness.
    5. Repeat: Remove the cooked onion rings from the basket and then repeat these steps for the remaining frozen onion rings.
    6. Enjoy: Enjoy right away with your favorite dipping sauce!

    Tips for Making Air Fryer Frozen Onion Rings

    Air fryer frozen onion rings are a simple side dish that will make everyone happy. I love serving these to my guests!

    • Serve With Sauce: I love dipping a crispy onion ring in sauce. I love making Cane’s sauce, that might be my favorite for onion rings. Other sauces I have tried are yum yum sauce, fry sauce, and garlic aioli. All of them worked perfectly! If I am serving them for a party, then I like to make a few sauces so people can choose their favorites.
    • Reheat In Air Fryer: This is so important because no one likes soggy onion rings. I have found that the perfect way to reheat them is to preheat your air fryer to 350 and then pop them in for a few minutes. Just cook them until warm and they will be crispy again!
    • Season Your Onion Rings: I really like to sprinkle some seasoning salt on the top of my onion rings when I take them out of the air fryer! I love it because it adds a little extra flavor. The best part is you can add whatever seasoning you like! If you like spicy food, then you could try adding some Cajun seasoning.

    A hand dipping them in a bowl of fry sauce.

    Storing Leftovers

    Frozen air fryer onion rings are definitely best eaten fresh. It’s not easy to store fried food because the crispy outside gets soggy when it gets cold and warm again. I shared a tip in the tip box about how to reheat onion rings for the best result. Here is how to store leftovers.

    • In the Refrigerator: You can store your leftovers in the refrigerator in an airtight container for up to 2 days.

    Other Air Fryer Recipes to Try

    I absolutely love using my air fryer. It’s a great option to get great tasting crispy fried food without all the oil! It’s also super fast and easy to use. I think it’s a lot less intimidating than frying things the traditional way anyways! Here are a few of my favorite air fryer recipes that I think you are going to love.

    Print

    Air Fryer Frozen Onion Rings

    You are going to love how crispy and perfectly cooked these Air Fryer Frozen Onion Rings get! They are so simple, and you can have frozen onion rings cooked to crispy perfection in minutes. You'll love serving them along with a burger or as an appetizer at your next gathering.
    Course Appetizer
    Cuisine American
    Keyword air fryer frozen onion rings, air fryer onion rings, onion rings
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 4 people
    Calories 2kcal
    Author Alyssa Rivers

    Ingredients

    • 1- 14 ounce bag frozen onion rings
    • non-stick cooking spray

    Instructions

    • Layer half of the bag of frozen onion rings into the basket of the air fryer. Make sure to layer them in one layer making sure not to overlap the onion rings.
    • Lightly spray the onion rings with non-stick cooking spray. This gives them extra crispiness.
    • Close the air fryer and cook at 400 degrees Fahrenheit for 8-10 minutes.
    • Halfway through the cooking process, open the basket and flip the onion rings. Continue to cook to desired crispness.
    • Remove the cooked onion rings from the basket and repeat these steps for the remaining frozen onion rings.
    • Enjoy right away with your favorite dipping sauce!

    Nutrition

    Calories: 2kcal | Carbohydrates: 0.3g | Protein: 0.04g | Fat: 0.003g | Saturated Fat: 0.003g | Sodium: 0.1mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 1mg | Iron: 0.01mg
  • Mango Lassi

    Mango Lassi

    This Mango Lassi is an Indian yogurt smoothie that is so creamy and full of flavor. It’s spiced with cardamom to give it a little kick, and it will have you coming back for seconds. It will be an instant hit every time you serve it!

    I am in love with smoothies. I especially love to make them in the morning when my stomach isn’t ready for a hearty breakfast. They are full of nutrients and give me energy for my day. I absolutely love this Peach Smoothie, this green Detox Smoothie, and this yummy and unique Avocolada Smoothie.

    A mango lassi in a glass cup with a metal straw.

    Mango Lassi Recipe

    A mango lassi is a yogurt-based drink similar to a smoothie. It is originally from India and you may have seen it on an Indian restaurant’s menu. If you have never tried one before, you are in for a treat! It’s similar to a mango smoothie, but you add yogurt and spices to it. It’s a rich and creamy drink that you will be absolutely hooked on!

    The best thing about Indian food in my opinion is the spices! They absolutely make the most flavorful dishes with so many yummy and flavorful spices that I crave almost weekly. I always order chicken tikka masala when we eat out, or the butter chicken… or both! And to go with it, I ALWAYS get a mango lassi. They are the perfect compliment to any Indian dish or any meal for that matter!

    Ingredients

    A mango lassi has just a few simple ingredients that are similar to a smoothie. You also have a lot of wiggle room to make this recipe exactly the way you want it. If you don’t have certain things on hand you can improvise! I have made a lot of different versions of a lassi with different ingredients and it’s always delicious. You can find the measurements below in the recipe card.

    • Plain Yogurt: Yogurt is part of what makes this a lassi. I used plain whole milk yogurt, but you can use almost any yogurt that you think would go great with mangos. You could also use a low-fat yogurt to cut down on calories.
    • Milk: I like to add milk because it really helps everything cream together. You could use milk alternatives if you are trying to avoid dairy
    • Frozen Mangos: You will use frozen mangoes, that way you don’t have to use any ice cubes and water it down! It makes a super flavorful and creamy texture. You could also use canned mango pulp instead, you should be able to find some in the freezer section.
    • Honey: I like to sweeten this lassi with honey. It has the perfect flavor and helps to make a creamy smoothie. I have used agave instead as a sweetener and it was really delicious.
    • Ground Cardamom: You might not think of cardamom when you think of a smoothie, but trust me on this one. It’s so delicious! It has a little bit of warmth that feels and tastes amazing.
    Process photos showing a blender being filled with the ingredients and then blended together.

    How To Make a Traditional Mango Lassi

    A mango lassi is just as easy to make as a smoothie or a milkshake! In fact, I’ve even used ice cream instead of yogurt (and left out sweeteners) and made a mango milkshake lassi, and it was incredible. The added spice is really what sets this lassi apart!

    1. Add Ingredients: Add the yogurt, milk, frozen mangoes, honey, and cardamom into a high-powered blender.
    2. Blend: Blend at high speed for about 1 minute until you get a smooth silky texture.
    3. Adjust: If the mango lassi is too thick, add more liquid and blend until you reach the desired thickness. Or if you prefer it thicker, add ice!
    4. Enjoy: Taste and add additional sweetener if it’s too tangy for your liking. Pour into serving glasses and enjoy!
    A top view of a mango lassi with a few chunks of mango on top.

    Tips for Making Mango Lassi

    A mango lassi is super simple to make and a favorite at my house! It’s so easy to whip up too. You will fall in love with all of the amazing lassi flavors you can create! Here are a few tips to take your mango lassi to the next level.

    • Using Fresh Mangos: If you want to use fresh mangoes, you can absolutely do that! Make sure to buy fresh and sweet mangoes for the best flavor lassi. You will peel the mango skin off and cut the mango flesh off the stone. You will need to add ice in order to get a nice thick consistency, just like a smoothie. Start with 1 C of ice and see how thick it is, and add more ice if it is too runny.
    • Types of Yogurt: I used plain yogurt, but you could use greek yogurt. Greek yogurt is thicker and there is a really great honey greek yogurt that would go perfectly. You could also use sweetened yogurts or vanilla yogurt if you like your lassi on the sweet side. I’ve tried it with coconut yogurt, and it was amazing!
    • Adding Flavors and Garnishes: One of the most common additions to a lassi is saffron (Kesar). It goes perfectly with mango and cardamom, so feel free to add it in! Another common one is almonds, you could add about 1 tsp crushed almonds for garnish. Pistachios are also a great garnish. You could also add any other fruit that you think would be yummy!
    • Making A Vegan Mango Lassi: This recipe is a great vegan recipe if you switch out the milk! You could use a plant-based milk like almond milk or coconut milk.

    A spoon taking a scoop out of the smoothie.

    Storing Leftovers

    Mango lassi is best enjoyed fresh. It tends to melt and taste less fresh the longer it is left in the refrigerator. It won’t go bad right away, but it definitely tastes best right after you make it!

    • In the Refrigerator: You can store your mango lassi for up to two days in the refrigerator. It won’t go bad that quickly, but the fresh fruit will start to turn colors and not taste as good.

    Other Frozen Drinks to Try

    I absolutely love a fresh smoothie to start off my day. I crave them all the time! A lot of the time I will just throw whatever I have in the blender and wing it. But occasionally, I just have to use a recipe because I want to get that same flavor again and again. Here are a few of my favorite smoothie recipes that I think you’ll love!

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    Mango Lassi

    This Mango Lassi is an Indian yogurt smoothie that is so creamy and full of flavor. It's spiced with cardamom to give it a little kick, and it will have you coming back for seconds. It will be an instant hit every time you serve it!
    Course smoothie
    Cuisine Indian
    Keyword 10 minute, mango lassi, mango smoothie, smoothie recipe
    Prep Time 10 minutes
    Cook Time 0 minutes
    Total Time 10 minutes
    Servings 2 people
    Calories 257kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup plain yogurt
    • 1/4 cup milk, more as needed
    • 2 cups frozen mangos
    • 2 tablespoons honey
    • 1/4 teaspoon cardamom

    Instructions

    • Add the yogurt, milk, frozen mangoes, honey, and cardamom into a high-powered blender.
    • Blend at high speed for about 1 minute until you get a smooth silky texture.
    • If the mango lassi is too thick, add more liquid and blend until you reach the desired thickness. Or if you prefer it thicker, add ice!
    • Taste and add additional sweetener if it's too tangy for your liking. Enjoy!

    Nutrition

    Calories: 257kcal | Carbohydrates: 49g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 527mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1956IU | Vitamin C: 61mg | Calcium: 206mg | Iron: 0.5mg
  • Almond Poppy Seed Muffins

    Almond Poppy Seed Muffins

    With a moist and fluffy texture, these almond poppy seed muffins are sure to satisfy your taste buds and keep you feeling full and energized all morning long. They’re the perfect grab-and-go breakfast!

    Homemade muffins are the best! Not only do they taste fresher and more delicious than store-bought muffins, but they also give you the satisfaction of making something delicious from scratch. (They’re really easy to make, too!) Once you make these almond poppy seed muffins you’re going to be hooked… so I’ll leave these recipes for cranberry muffins, coffee cake muffins, and lemon poppy seed muffins here for you to try out next.

    2 muffins stacked on top of each other.

    The BEST Homemade Almond Poppy Seed Muffins

    Prepare to meet your new favorite breakfast. These almond poppy seed muffins are the best! Not only are they soft and delicious, but they’re packed with the goodness of almonds and poppy seeds. (In addition to giving these muffins the best texture ever) they provide a great source of protein, fiber, and healthy fats! You’re going to love them. They never stay around for long at my house.

    I get it though. Warm muffins fresh out of the oven? Pretty hard to resist. I love eating these fresh but they’re great for storing, too! They’re perfect for a grab-and-go breakfast or a quick snack throughout the week. Need more amazing homemade muffin recipes in your life? Try these orange cranberry muffins or rhubarb muffins next!

    Ingredients Needed

    The ingredient list for almond poppy seed muffins is super simple. You probably already have a lot of these ingredients on hand! All you need to do is grab them from your pantry and then mix everything together. It’s as easy as that! Exact measurements can all be found in the recipe card below.

    • Flour: All-purpose flour works great to give these muffins a light, fluffy structure.
    • Baking Soda and Baking Powder: You will need both so your muffins rise properly.
    • Salt: You just need a pinch to boost the overall flavor of the almond poppy seed muffins.
    • Poppy Seeds: You can usually find these in the deli/produce section of your local grocery store.
    • Butter: I used unsalted butter since we add the salt in separately.
    • Sugar: I used both white and brown sugar here for a deeper sweetness. If you want to make these cupcakes healthier, you can swap the sugars out for Stevia or monk fruit sweetener.
    • Sour Cream: Makes the muffins nice and tender! Greek yogurt also works.
    • Eggs: Bind all of the ingredients together.
    • Milk: I like to use whole milk so that my muffins turn out soft and moist. (You can thank the high fat content for that!) Nut milk and oat milk work too if you want to make these dairy-free.
    • Vanilla Extract: Enhances the flavor of the batter.
    • Almond Extract: To deepen that tasty almond flavor!
    • Sliced Almonds: (Optional) You can use these for topping or add them into your batter. I love the extra texture they add!

    How to Make Almond Poppy Seed Muffins

    The process of making these almond poppy seed muffins is so straightforward. You just need to combine the dry ingredients in one bowl, the wet ingredients in another, and then mix them together! Once your batter’s ready, simply spoon it into a muffin tin and pop it in the oven. In 20 minutes, you’ll have a batch of warm, nutty muffins that are perfect for breakfast, snack or even as a dessert.

    1. Preheat Oven, Prep Pan: Preheat your oven to 325 degrees Fahrenheit and line a cupcake tin with cupcake liners. Then set aside.
    2. Dry Ingredients: In a medium bowl whisk together your flour, baking soda, baking powder, salt, and poppyseeds.
    3. Wet Ingredients: In a separate large bowl, using a hand mixer, cream together your butter, granulated sugar, brown sugar, and sour cream. Add in your milk, eggs, vanilla, and almond extract, whisk until combined.
    4. Combine: Slowly whisk the dry ingredients into the wet ingredients and stir until just combined.
    5. Add to Cupcake Liners, Bake: Pour your muffin batter evenly into each prepared cupcake liner and top with the sliced almonds. Bake until light golden brown and set, for 20-24 minutes. A toothpick inserted into the center of the muffins should come out clean.
    6. Cool and Serve: Remove the muffin pan from the oven and allow your muffins to cool before enjoying. Sprinkle sliced almonds on top if you wish.
    4-photo collage of batter being prepared.

    Extra Tips and Tricks

    You’re going to love these almond poppy seed muffins! When you make muffins from scratch, you can control the ingredients and customize them to your liking. (It’s the best!) You can make them as healthy or as indulgent as you want. Here are a few tips and substitutions to make the best batch of muffins possible.

    • Don’t Overmix: I know it’s tempting to mix and mix the batter until it’s completely smooth. However in doing so you can sometimes cause gluten to develop which will make your muffins turn out hard and dense. Only mix until combined!
    • Add Almonds: You can add sliced almonds into the muffins if you would like, my recommendation would be ½ cup.
    • Keto-Friendly Muffins: Want to make a diet-friendly version of these muffins? Swap out the all-purpose flour for almond or coconut flour. Keep in mind that these flours are more dense than all-purpose flour, so you’ll end up with a slightly different crumb. Also, make sure to use a low-carb sweetener like Stevia or monk fruit sweetener.

    Top-down view of almond poppy seed muffins. Some are cut in half.

    Storing Leftover Muffins

    Believe me when I say these almond poppy seed muffins make the BEST leftovers. It’s such an easy breakfast to grab in the morning! To store leftover almond poppyseed muffins, first allow them to cool completely. Then, place them in an airtight container or sealable plastic bag.

    • At Room Temperature: To store these muffins, keep them in an airtight container at room temperature for 4-5 days.
    • In the Freezer: Store in a freezer bag for up to 2 months. Thaw in the fridge before reheating.

    An almond poppy seed muffin with the cupcake liner unwrapped.

    More Amazing Homemade Muffin Recipes

    There’s nothing better than homemade muffins straight out of the oven. Not only do they smell absolutely divine, but they taste even better! Here are a few more muffin recipes to start your day off with. You’re going to love them! They’re soft, moist, and packed with flavor.

    Print

    Almond Poppy Seed Muffins

    With a moist and fluffy texture, these almond poppy seed muffins are sure to satisfy your taste buds and keep you feeling full and energized all morning long. They’re the perfect grab-and-go breakfast!
    Course Dessert
    Cuisine American
    Keyword almond poppy seed muffin recipe, almond poppy seed muffins
    Prep Time 15 minutes
    Cook Time 24 minutes
    Total Time 39 minutes
    Servings 15 muffins
    Calories 207kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 2 tablespoons poppy seeds
    • ½ cup unsalted butter room temperature
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • ⅓ cup sour cream
    • 2 eggs
    • ⅔ cup whole milk
    • 2 teaspoons vanilla
    • 2 tablespoons almond extract
    • Sliced almonds for topping optional

    Instructions

    • Preheat your oven to 325 degrees fahrenheit and line a cupcake tin with cupcake liners, set aside.
    • In a medium bowl whisk together your flour, baking soda, baking powder, salt, and poppyseeds.
    • In a separate large bowl, using a hand mixer, cream together your butter, granulated sugar, brown sugar, and sour cream. Add in your milk, eggs, vanilla, and almond extract, whisk until combined.
    • Slowly whisk the dry ingredients into the wet ingredients until just combined. Pour your batter evenly into each prepared cupcake liner and top with the sliced almonds. Bake until light golden brown and set, for 20-24 minutes. A toothpick inserted into the center of the muffins should come out clean.
    • Remove the muffins from the oven and allow them to cool before enjoying.

    Nutrition

    Calories: 207kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 169mg | Potassium: 99mg | Fiber: 1g | Sugar: 15g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 1mg
  • Ebelskivers

    Ebelskivers

    Ebelskivers are a Danish pancake that is cooked into a sphere using a special pan. They are fluffy and silky smooth on the inside, and you can fill them with anything from fresh berries to cream cheese. Flipping them in the pan is almost as fun as eating them!

    I think breakfast is my favorite meal. There, I said it! I seriously wake up with food on my mind, and breakfast is a world of possibilities. I love breakfast sweet or savory, quick or complicated. There’s nothing like a great breakfast to start off your day on the right foot. If you love breakfast too, you’ve got to try this Blueberry Buttermilk Breakfast Cake, these delicious Strawberry Cinnamon Rolls, and these Perfect Crepes.

    Ebelskivers on a plate with syrup being poured over them.

    Ebelskiver

    An ebelskiver (traditionally spelled Æbleskiver) is a delicious Danish pancake that is cooked in a pan that looks like you took ice cream scoops out of. The batter is poured into the holes and you end up with a fluffy and delicious pancake sphere that is sweet and perfect served with maple syrup and whipped cream. They are super fun to make too! Flipping the ebelskivers is a fun challenge in the kitchen that isn’t hard, but it’s something you’ll enjoy practicing!

    I absolutely love making ebelskivers. They are the more exciting version of a buttermilk pancake and are a nice refreshing break from our usual favorites like breakfast casserole and German oven pancakes. They look absolutely adorable! You can dust them with powdered sugar and serve them stacked on a plate drizzled with blueberry syrup, and it looks like a fine dining breakfast!

    Ingredients in Ebelskivers

    The ingredients in ebelskivers are really similar to a pancake batter recipe. The main difference is you will whip up the egg whites. They add a lot of air to the batter. This makes the batter really light and fluffy. It also helps them cook better all the way through since they are less dense. You can find the measurements below in the recipe card.

    • Egg Whites: These pancakes are a little more delicate than your regular batter because you will whip these egg whites to stiff peaks. It will help to keep the batter really fluffy.
    • All-Purpose Flour: This is just the easiest to work with and keeps the ebelskivers fluffy.
    • Sugar: This pancake batter is a little sweeter, which is one of the reasons they brown and puff up so perfectly.
    • Baking Powder: This helps the pancake puff up and get nice and fluffy.
    • Baking Soda: Baking soda helps the baking powder, they work together to make a nice fluffy pancake.
    • Salt: I like a little salt to help balance out the sweetness and to bring out all the flavors in the batter.
    • Butter: You will need melted butter for the batter, and some more to grease the pan before cooking them.
    • Egg Yolks: I love this recipe because you don’t have any leftover yolks! All of the yolks go into the batter, you just separate them from the whites so you can whip the whites to give the batter more lift.
    • Buttermilk: This is a key ingredient, it adds the perfect flavor to the batter. I make it at home from my regular milk because I usually don’t need that much of it at a time!
    Process photos showing the batter being made and then being cooked in the pan.

    Ebelskiver Recipe

    You may have seen ebelskivers before and thought that they were too hard to make. Well, think again! They are a really simple batter, and they aren’t as hard to flip as they look. They are a super fun recipe to whip up for special occasions. My family loves to eat these around Christmas time. I usually put fillings inside because my kids absolutely love it.

    1. Whisk Eggs: In a medium bowl, using a hand mixer, whisk the egg whites until stiff peaks form, set aside.
    2. Mix Ingredients: In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Add in your melted butter, egg yolks, and buttermilk and whisk until just combined.
    3. Fold: Gently fold the egg whites into the rest of the batter until it all comes together.
    4. Heat and Grease Pan: You will need an ebelskiver pan to cook these, heat your pan over medium heat and brush each cup with some of your melted butter then fill each cup nearly full, about 2 tablespoons.
    5. Flip: Once the ebelskivers begin to bubble, flip each one halfway over using a wooden skewer or fork, allowing the batter to slide out of the cooked portion of the ebelskiver and into the cup to cook, you will repeat this step once more to complete the ball. Continue to rotate the ebelskiver around until they are all an even golden brown and completely cooked all the way through.
    6. Enjoy: Remove the finished ebelskivers from the pan and enjoy fresh! These are typically dusted with powdered sugar and eaten with jam, but you can pair them with any of your favorite toppings.

    Tips for Making Ebelskivers

    • Adding More Batter: If while you are rotating the ebelskivers there are holes or there isn’t quite enough batter to fill the sphere, you can pour a little additional batter in. You want to pour in enough batter to fill the hole all the way to the top. Then when you flip them, they won’t be hollow.
    • Adding Fillings: One of the fun things about making ebelskivers is that you can actually fill them with anything you want! Once you pour in the batter, before you flip it to close off the ebelskiver, you can add your filling. You could do Nutella, berries, chocolate chips, brown sugar, bananas, the list goes on! Think about what you like to eat on your pancakes. Anything you love will be the perfect filling!
    • Flipping Ebelskivers: This is the fun part, and it really isn’t hard! Basically, you are cooking them in a round pan. Once the top of the batter starts bubbling (just like with pancakes) they are ready to flip. To flip them, you will poke the edge of the batter with a fork, chopstick, or wooden skewer. Then you slide the cooked bottom out from underneath and put it over the top to complete the circle. It can take a few tries to get it right. All of them will taste amazing no matter how perfect they look!

    An overhead view of the ebelskivers cooked in their pan with powdered sugar on top.

    Storing Leftovers

    These Danish pancakes are super fun to make and taste amazing fresh. I would recommend eating them right away, but if you have some leftovers, here is how to store them.

    • In the Refrigerator: Ebelskivers are best served fresh, but you can keep them in an airtight container in the refrigerator for up to 5 days.

    A side view of them in the pan with powdered sugar on top.

    Overnight Breakfast Recipes to Try

    There’s nothing like the smell of breakfast when you wake up. It’s honestly the perfect way to start my day. Usually I’m not the lucky one waking up to the smells of breakfast, which is why I’ve spent a lot of time on these delicious overnight breakfast recipes. This way, your whole family (including YOU!) can wake up to the smell of a delicious meal waiting for you!

    Print

    Ebelskivers

    Ebelskivers are a Danish pancake that is cooked into a sphere using a special pan. They are fluffy and silky smooth on the inside, and you can fill them with anything from fresh berries to cream cheese. Flipping them in the pan is almost as fun as eating them!
    Course Breakfast
    Cuisine Danish
    Keyword breakfast, ebelskivers
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 12 people
    Calories 149kcal
    Author Alyssa Rivers

    Ingredients

    • 3 egg whites
    • 2 ½ cup all purpose flour
    • 2 tablespoons sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • ¼ cup butter melted
    • 3 egg yolks
    • 2 ¼ cup buttermilk
    • Additional melted butter for greasing the aebleskiver pan.

    Instructions

    • In a medium bowl, using a hand mixer, whisk the egg whites until stiff peaks form, set aside.
    • In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Add in your melted butter, egg yolks, and buttermilk and whisk until just combined.
    • Gently fold the egg whites into the rest of the batter until it all comes together.
    • You will need an ebelskiver pan to cook these, heat your pan over medium heat and brush each cup with some of your melted butter then fill each cup nearly full, about 2 tablespoons.
    • Once the ebelskivers begin to bubble, flip each one half way over using a wooden skewer or fork, allowing the batter to slide out of the cooked portion of the ebelskiver and into the cup to cook, you will repeat this step once more to complete the ball. Continue to rotate the ebelskiver around until they are all an even golden brown and completely cooked all the way through.
    • Remove the finished ableskivers from the pan and enjoy fresh! These are typically dusted with powdered sugar and eaten with jam, but you can pair them with any of your favorite toppings.

    Nutrition

    Calories: 149kcal | Carbohydrates: 25g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 54mg | Sodium: 302mg | Potassium: 173mg | Fiber: 1g | Sugar: 4g | Vitamin A: 139IU | Calcium: 91mg | Iron: 1mg
  • Korean Beef Meal Prep Bowls

    Korean Beef Meal Prep Bowls

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

    Ready to spice up your meal prep game? Look no further than these delicious Korean beef meal prep bowls! Perfect for busy moms on the go, these bowls are packed to the brim with flavor and nutrition.

    Two of my goals for the new year are to eat healthier and stop eating out as much. Meal prepping is a great solution for both! I know it can seem overwhelming (and time consuming) but it’s actually a lot easier than you’d think! You just need a few good recipes in your arsenal. A few meal prep necessities: Instant pot shredded chicken, Instant Pot brown rice, and air fryer frozen broccoli! You can have a week’s worth of healthy meals prepared in less than 30 minutes.

    Top-down view of Korean beef served with rice and broccoli in plastic containers.

    Korean Beef and Rice Bowls (For Meal Prep!)

    These Korean ground beef and rice bowls are one of the most popular recipes on the blog. You really can’t go wrong with a bed of warm steamed rice and juicy marinated beef on top! Now you can enjoy it for a quick lunch throughout the week with this easy meal prep recipe! It’s something the whole family can enjoy.

    The savory Korean beef is marinated in a mouth-watering sauce, and paired with fluffy white rice for the perfect balance of protein and carbohydrates. (I also have options below to make it low-carb and keto-friendly!) Plus, the added veggies provide a dose of freshness and healthy greens. Trust me, your taste buds (and your waistline) will thank you for giving these meal prep bowls a try!

    Everything You’ll Need

    This is everything that you will need to make this delicious marinated beef as well as other things to add in to your meal preps. This way, you have a meal balanced with protein and carbs! The beauty of meal prepping is that you can easily customize things to fit all sorts of dietary needs. Find more substitutes and ideas in my tips section below! Looking for measurements? They can all be found in the recipe card below.

    • Ground Beef: I used 90% lean ground beef. You can also use ground pork or even ground turkey if you want an even leaner protein.
    • Minced Garlic: Fresh minced garlic is a must when making Korean-inspired dishes.
    • Brown Sugar: Adds a smoky sweetness to the beef.
    • Soy Sauce: I used reduced sodium soy sauce, but any kind you have on hand will work!
    • Sesame Oil: Adds a delicious nutty flavor to the ground beef!
    • Seasonings: Time to break out your spice rack! I used ground ginger, red pepper flakes, and cracked black pepper here.
    • Rice: Use precooked rice to make your meal prep bowls with easy. White and brown rice both work.
    • Steamed Broccoli Florets: I add these to my meal prep bowls for a little extra nutrition! You can use any of your favorite steamed veggies here.

    How to Make Korean Beef and Rice Meal Prep Bowls

    You’re going to fall in love with the flavor of this Korean beef marinade. It’s the perfect combination of savory and sweet and tenderizes the ground beef beautifully! I love how easy it is to throw together, too! It makes the perfect lunch for both you and the kids.

    1. Cook Ground Beef: In a large skillet, cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
    2. Prepare Sauce: Then in a small bowl, whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper.
    3. Pour Over Beef: Pour over the ground beef and then let simmer for another minute or two.
    4. Assemble Bowls: To assemble the bowls, place one half cup cooked rice into four sealable containers. I like to use leftover rice or prepackaged cooked rice for convenience.
    5. Add Korean Beef: Place one half cup of cooked Korean beef into the containers.
    6. Add Broccoli: Then add one half cup cooked broccoli florets into the containers. I like to use frozen florets in steam safe bags because it makes it easy!
    7. Seal and Store: Seal the containers and store in the refrigerator until ready to eat. When ready to eat, warm in the microwave, garnish with green onions, and sesame seeds and enjoy!
    4-photo collage of beef being marinated, cooked, and assembled with rice and veggies in the meal prep containers.

    Customizing Your Meal Preps

    Here are a few ways to customize these Korean beef meal prep bowls so they fit into any diet!

    • Keto/Low-Carb: For keto-friendly meal prep, swap out the white rice for cauliflower rice, zucchini noodles, or a rice replacement like Shirataki rice! (This is also known as Konjac rice.) To keep carbs low, you’ll also want to swap out the brown sugar in the marinade for Stevia or monk fruit sweetener.
    • Make it Meat-Free: You can easily make these bowls vegetarian! Just swap out the beef for scrambled tofu or plant based sausage crumbles.
    • Adding Other Veggies: Feel free to pack your meal prep bowls full of all of your favorite veggies! Sliced bell peppers and carrots are both great options. If you’re feeling adventurous, add some kimchi (pickled cabbage) to your meal prep bowls for a more traditional version of this meal! Kimchi is a superfood side packed with vitamins and antioxidants. It’s also a natural probiotic! If you love spicy, pickled sides, you’ll love serving your Korean beef meal prep bowls with kimchi!

    How Long Do Korean Beef Bowls Last?

    In the fridge, these Korean beef meal prep bowls will last for about 4 days. Make sure they’re completely sealed to stay nice and fresh! To reheat them, simply pop them in the microwave until warmed through. It’s as easy as that!

    Closeup of a Korean beef meal prep bowl.

    More Delicious Korean-Inspired Recipes

    Delicious seasoned meats and flavorful veggies are a must for any meal inspired by Korean cuisine. Here are a few more recipes to add to the dinner lineup! They’re absolutely delicious and sure to be a hit with the whole family.

    • In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.

    • In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper.

    • Pour over the ground beef and let simmer for another minute or two.

    • To assemble the bowls, place ½ cup cooked rice into four sealable containers. I like to use leftover rice or prepackaged cooked rice for convenience.

    • Place ½ cup of cooked Korean beef into the containers.

    • Add ½ cup cooked broccoli florets into the containers. I like to use frozen florets in steam safe bags because it makes it easy!

    • Seal the containers and store in the refrigerator until ready to eat. Warm in the microwave, garnish with green onions, and sesame seeds and enjoy!

    Serves: 4

    Calories636kcal (32%)Carbohydrates92g (31%)Protein32g (64%)Fat14g (22%)Saturated Fat5g (25%)Polyunsaturated Fat1gMonounsaturated Fat6gTrans Fat1gCholesterol74mg (25%)Sodium675mg (28%)Potassium703mg (20%)Fiber3g (12%)Sugar14g (16%)Vitamin A321IU (6%)Vitamin C41mg (50%)Calcium82mg (8%)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 Korean

    Keyword korean beef and rice meal prep bowls, korean beef meal prep bowls

  • Snow Ice Cream

    Snow Ice Cream

    Snow Ice Cream is as fun as it sounds! Let your inner child out and scoop up some freshly fallen snow to make this delicious frozen treat. It’s thickened with sweetened condensed milk and flavored any way you want. It’s hands-down my favorite snow day treat!

    There is nothing like a memorable treat to make with your kids. I remember my grandma teaching me how to make Christmas candies and pie crust. There is something special about passing down delicious recipes while making lasting memories. One of my favorite memories in the kitchen is making perfect homemade bread for the first time and enjoying it with my grandma with freshly made strawberry jam. Those memories last a lifetime!

    Snow ice cream in a bowl with sprinkles and a golden spoon.

    Snow Ice Cream Recipe

    Growing up in Utah, I always see snow every winter! I loved going out and gathering fresh snow to make snow cones. I would have been obsessed with this snow ice cream as a kid! Now that I am a mom, I’m always looking for fun recipes we can enjoy together, and this one was an absolute blast. You add sweetened condensed milk to give it a creamy texture, and it is seriously just as good as vanilla ice cream!

    You can spend a fun day with friends and family (adults love this treat too!) gathering the fresh snow. If you live in a warm climate or don’t have snow at the moment, a shaved ice machine works just as well! Then you get to enjoy a sweet treat that is awesome served with a cup of hot chocolate or a warm chocolate chip cookie. The best part about this ice cream is you can flavor it in so many different ways. It was such a yummy treat, I really think you are going to love this one!

    Ingredients

    There is really nothing to this super fun snow ice cream recipe! If you did just the basics, it can be just 3 ingredients. I use sprinkles and whipped cream too, so my recipe is 5 ingredients. You could also add way more ingredients, like nuts, additional sweeteners, flavors, and different kinds of milk! It’s all up to you. You can find measurements below in the recipe card.

    • Clean Freshly Fallen Snow: You actually use snow! This is a great recipe for a snow day with your kids. I recommend using a metal bowl to collect the clean snow, this will help it stay frozen. If you prefer not to use snow, shaved ice will also work perfectly.
    • Sweetened Condensed Milk: What makes this different than a snow cone is this ingredient! Sweetened condensed milk makes this recipe super creamy and full of flavor. If you didn’t want to use sweetened condensed milk, you could use evaporated milk instead. If you are avoiding dairy, you could try a substitute like almond or coconut. Because plant-based milks have less fat, the texture of the snow may be less creamy. I think using canned coconut milk would be best because it still has plenty of fats in it!
    • Vanilla Extract: This ingredient makes the ice cream have a vanilla flavor. That way it doesn’t just taste like sweetened snow, and it really tastes like vanilla ice cream!
    • Sprinkles: This is optional, but it makes the ice cream look so cute! You can use whatever sprinkles you like, or leave them out. You could use other ingredients like crushed cookies instead!
    • Whipped Cream: I like to top my ice cream with whipped cream, but it’s totally optional!
    Process photos showing the ingredient laid out, then the ingredients blended together.

    How to Make Snow Ice Cream

    Snow ice cream is so simple to make, so it’s perfect for kids of all ages! You will likely need more than 8 cups of snow because the snow will melt a little bit as you are stirring. I would just make sure that you have enough snow for 10 cups and keep adding snow until you get your snow cream the right consistency.

    1. Gather Snow and Sweeten: Fill a large bowl with about 8 cups of freshly fallen snow. Add the sweetened condensed milk and vanilla and stir until combined.
    2. Stir and Enjoy: You may need to add more snow to get a nice creamy consistency. Add snow until you’ve gotten your desired consistency. Serve immediately and top with sprinkles and whipped cream.
    Snow ice cream in a bowl being scooped out with a cookie scoop.

    Tips for Making Snow Ice Cream

    This snow ice cream recipe is probably my favorite I’ve made all year! It is a super fun activity, and the end result is a delicious creamy ice cream dessert. It’s almost like magic! Here are a few tips for having the best time making this recipe.

    • Use Fresh Snow: Only use clean freshly fallen snow for snow ice cream! This has been proven to be safe to consume, but the more time that passes since the most recent snowfall the less safe it is for consumption.
    • Using Shaved Ice: If you prefer not to use snow, you can use shaved ice instead. A shaved ice machine is a fun thing to have during warm months anyways!
    • Add Flavors: Snow ice cream can be topped or flavored in so many ways! You may replace the vanilla extract with some chocolate or strawberry syrup. Sprinkles, chocolate chips, chopped nuts, a caramel drizzle…the options are endless! You can even add some food coloring to make it bright and colorful. 

    Ice cream in a bowl with sprinkles.

    Storing Leftovers

    Snow ice cream is something you will want to eat right away! It doesn’t last very long, and it gets really hard in the freezer. I doubt you are going to have any leftovers anyways!

    • In the Freezer: Snow ice cream is best served immediately, but leftovers can be packed into a freezer-safe container and stored in the freezer for up to 1 month.

    Other Frozen Desserts to Try

    I love frozen treats all year long! There is never a bad time to enjoy a delicious scoop of ice cream or a frozen lemonade if you ask me. I might be the only one, but if you are in the mood for a frozen treat any time of year, you’ll love these delicious recipes!

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    Snow Ice Cream

    Snow Ice Cream is as fun as it sounds! Let your inner child out and scoop up some freshly fallen snow to make this delicious frozen treat. It's thickened with sweetened condensed milk and flavored any way you want. It's hands-down my favorite snow day treat!
    Course Dessert
    Cuisine American
    Keyword ice cream, snow ice cream
    Prep Time 10 minutes
    Cook Time 0 minutes
    Total Time 10 minutes
    Servings 4 Servings
    Calories 344kcal
    Author Alyssa Rivers

    Ingredients

    • 8-10 cups clean freshly fallen snow
    • 1 14- ounce can sweetened condensed milk
    • 1 teaspoon vanilla extract
    • sprinkles of choice
    • whipped cream for topping

    Instructions

    • Fill a large metal bowl with about 8 cups of freshly fallen snow. Add the sweetened condensed milk and vanilla and stir until combined.
    • You may need to add more snow to get a nice creamy consistency. Add snow until you’ve gotten your desired consistency. Serve immediately and top with sprinkles and whipped cream.

    Nutrition

    Calories: 344kcal | Carbohydrates: 58g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 159mg | Potassium: 396mg | Sugar: 58g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 316mg | Iron: 0.2mg
  • Crockpot Spinach Artichoke Dip

    Crockpot Spinach Artichoke Dip

    Crockpot spinach artichoke dip is the ultimate party pleaser! Not only is it delicious and creamy, but it’s also super easy to make. Just toss all the ingredients in your crockpot and let it do its magic.

    Homemade dips are a must-make for any party. They’re easy to make (which is a win for me) and everyone loves them! A few more great recipes to try are crockpot buffalo chicken dip, hot corn dip, and this creamy chicken alfredo dip. Pair them with your favorite chips and crackers for an appetizer everyone will be drooling over.

    Crostini being dipped into a a slow cooker filled with spinach artichoke dip.

    Slow Cooker Spinach Artichoke Dip

    Dip lovers, this one’s for you! We all love a good spinach artichoke dip, but now you can use your slow cooker to simplify the process! One of the main advantages of making spinach artichoke dip in a crockpot is that it allows for hands-free cooking. Creamy, cheesy, veggie-packed goodness with minimal effort. What could be better than that?

    It’s the perfect dip for any occasion and sure to be a hit with your guests. It’s so creamy, cheesy, and has the best texture ever! So, fire up your crockpot and get ready to enjoy some yummy spinach artichoke dip with friends and family! Need more appetizer inspiration? Find my full list of homemade dips here!

    Ingredients You Will Need

    Crockpot spinach artichoke dip is a delicious and easy-to-make appetizer that takes only a few simple ingredients to make. The main components of the dip are spinach, artichokes, sour cream, cream cheese, mayonnaise, Parmesan cheese, and minced garlic. The simplicity of the ingredients makes it a great option for when you don’t want to spend a fortune at the grocery store. You can also easily adjust the ingredients to personal taste and dietary restrictions like gluten-free, dairy-free, or low-fat. Check out the recipe card below for all measurements!

    • Cream Cheese: You’ll want this to be softened and cubed so it melts evenly. Want to make this spinach artichoke dip dairy free? Go for plant-based cream cheese.
    • Sour Cream: I love adding sour cream to my dips because it gives them the best hint of tang. You can use dairy-free sour cream as well! Greek yogurt is another great substitute for adding creaminess and a tangy flavor.
    • Mayonnaise: Adds creaminess to the dip.
    • Garlic: Minced garlic adds the best savory flavor!
    • Cheeses: Here I used a mix of shredded mozzarella and grated parmesan.
    • Canned Artichoke Hearts: Chopped into bite-sized pieces.
    • Fresh Baby Spinach: This should be chopped as well.
    • Salt and Pepper: Add to taste!

    How to Make Spinach Artichoke Dip in the Crockpot

    By simply placing all of the ingredients into the crockpot and turning it on, you can go about your day without having to constantly check on the dip. It’s especially convenient when hosting a party or gathering, because this way you can spend more time actually socializing with your guests instead of slaving away in the kitchen! This crockpot spinach artichoke dip recipe is definitely one to have in your back pocket.

    1. Add Ingredients to Crockpot: Add all of the ingredients into a small crock pot.
    2. Cook: Then put the lid on and set it on LOW for 2 hours. After 1 hour, remove the lid, and then stir. Replace the lid and then continue to cook for 1 additional hour.
    3. Stir and Season: Stir the dip and taste. Then add salt and pepper if needed.
    4. Serve and Enjoy: Serve warm with a sliced baguette, French bread, crackers, crostini, or tortilla chips.
    2-photo collage of dip ingredients being added to a slow cooker.

    Tips for Making the Best Crockpot Dip

    When it comes to appetizers, this crockpot spinach artichoke dip is as easy as it gets. That being said, here are a few extra tips to make sure your dip turns out perfectly!

    • Keep The Lid On: I know it’s tempting to lift the lid and check on your dip, but you’ll only want to do this once halfway through the cooking process. Leaving the lid on helps to keep in the heat and seal in moisture so your dip doesn’t dry out or burn.
    • Shred Your Own Cheese: Packaged shredded cheese is usually coated with additives that keep it from melting properly. I recommend shredding your own mozzarella and parmesan for best results!
    • Add Cheese Before Serving: If you want a delicious melty layer of cheese on top of your dip, sprinkle extra parmesan or mozzarella on top a few minutes before serving!

    Cooked spinach artichoke dip in the bottom of a crockpot.

    Storing Leftovers

    Homemade dips are SO easy to store and reheat. Keep any leftovers of your crockpot spinach artichoke dip in the fridge for best results!

    • In the Refrigerator: Once cooled, transfer dip to an airtight container and store for 3-4 days.
    • Reheating: Reheat in the microwave or on the stove, stirring frequently.

    Spinach artichoke dip in a slow cooker with two pieces of crostini in it.

    More Delicious Dips

    If you’re ever wondering what to make for a party, dips are always the answer. They are so easy to whip up! Plus, you can make them ahead to free up your day. (And actually be able to spend time with your guests!) I have so many dip recipes that I love on the blog, but here are a few favorites that came to mind!

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    Crockpot Spinach Artichoke Dip

    Crockpot spinach artichoke dip is the ultimate party pleaser! Not only is it delicious and creamy, but it's also super easy to make. Just toss all the ingredients in your crockpot and let it do its magic.
    Course Appetizer
    Cuisine American
    Keyword crockpot spinach artichoke dip, slow cooker spinach artichoke dip
    Prep Time 5 minutes
    Cook Time 1 hour
    Total Time 1 hour 5 minutes
    Servings 8
    Calories 262kcal
    Author Alyssa Rivers

    Ingredients

    • 8 ounces cream cheese softened and cubed
    • 1/2 cup sour cream
    • 1/4 cup mayonnaise
    • 3 garlic cloves, minced
    • 1 cup mozzarella cheese, shredded
    • 1/2 cup parmesan cheese, grated
    • 1 14 ounce can artichokes hearts, chopped
    • 8 ounces baby spinach, chopped
    • salt and pepper to taste

    Instructions

    • Add all of the ingredients into a small crock pot.
    • Put the lid on and set it on LOW for 2 hours. After 1 hour, remove the lid, and stir. Replace the lid and continue to cook for 1 additional hour.
    • Stir the dip and taste. Add salt and pepper if needed.
    • Serve warm with a sliced baguette, crackers, or chips.

    Nutrition

    Calories: 262kcal | Carbohydrates: 6g | Protein: 9g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 545mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3277IU | Vitamin C: 8mg | Calcium: 217mg | Iron: 1mg
  • Skinny Muddy Buddies

    Skinny Muddy Buddies

    If you crave a peanut butter and chocolate snack with less calories, these Skinny Muddy Buddies are your new best friend! They taste just as good as the muddy buddies you remember, without the guilt.

    I feel like you are never too old for your favorite sweet treats! I grew up eating muddy buddies and they were always one of my favorite snacks. If you are in the mood for some nostalgic childhood treats, you’ll love this simple no bake cookies recipe (or these peanut butter versions) and these no bake oreo balls.

    Skinny muddy buddies in a bowl.

    Skinny Muddy Buddies

    Do you guys remember making muddy buddies as a kid? I remember the first time I had it I was absolutely hooked. I could eat an entire batch by myself! And back then it was easier to get away with. Now days, when I binge like that I definitely feel it more. I was missing this treat and really wanted a version that wouldn’t give me a sugar rush.

    Enter skinny muddy buddies! They are lower calorie and have way less sugar, and they are just as good as the original! They are coated in a sugar free pudding powder instead of powdered sugar. It’s amazing!! If you don’t mind the extra sugar though, you should definitely try these cookies and cream muddy buddies and these snickerdoodle muddy buddies.

    Ingredients

    The key to these skinny muddy buddies is choosing ingredients with less sugar. There are some delicious and healthier substitutions that you will be amazed with! The flavor of these muddy buddies is so delicious it’s hard to believe they have hardly any sugar! You can find the measurements below in the recipe card.

    • Rice Chex Cereal: This is the base of the whole treat. You could use wheat chex if you were looking to get a little more nutrients!
    • I Can’t Believe It’s Not Butter: This helps the peanut butter and chocolate melt together into a creamy delicious ganache.
    • Peanut Butter Creamy All Natural: I like to use a nice natural peanut butter because it has less of the bad stuff and all of the same delicious flavor!
    • Sugar Free Vanilla Pudding Mix: This is the coolest part of this recipe. You will use the pudding mix just like you use powdered sugar in the traditional recipe. It works exactly the same and because it’s sugar free, it’s just as sweet with way less calories.
    • Sugar Free Chocolate Chips: This is also a key to cutting calories. Sugar free chocolate chips taste amazing and make a great coating for the cereal.
    • Powdered Sugar: This is an optional ingredient because the pudding mix works like the powdered sugar. You can add just a little bit to get the same flavor that you love in traditional muddy buddies if you want!
    Muddy buddies in a white and black bowl

    Skinny Muddy Buddy Recipe

    Skinny muddy buddies is a great recipe to make with kids because it’s super simple and a great way to build confidence in the kitchen. This recipe doesn’t require using the stove and it will only take 35 minutes. Cleaning up is really easy and at the end you have a delicious treat to enjoy together.

    1. Make Ganache: Add the I can’t believe it’s not butter, peanut butter, and chocolate chips to a bowl and melt in the microwave in 20 second intervals, stirring between.
    2. Add to Cereal: Add the Chex to a large bowl and pour the melted chocolate mixture over top. Mix until all the cereal is evenly coated. Let cool for about 10 minutes.
    3. Add Powder: After the mixture has mostly hardened, pour it into a large ziplock bag and add the box of pudding mix and shake gently. If desired, also add the 2 tablespoons of powdered sugar at this time. Let the muddy buddies chill in the fridge for an hour before serving.

    Tips for Making Skinny Muddy Buddies

    This skinny muddy buddies recipe is really simple. I don’t think you’ll have many questions when you go to whip up this delicious dessert, but I do have some tips when you are looking for ingredients and other choices you have.

    • Sugar Free Vanilla Pudding Mix: This is the perfect substitute for powdered sugar! The flavor is delicious and it gives the same texture as the powdered sugar would. If you wanted to use something else instead, you could try Stevia in the Raw! It doesn’t give it the same color but the flavor is perfect.
    • Using a Bag to Mix: After you put the ganache on the cereal, I like to put the pudding mix into a bag. You could also use a large bowl with a lid, but you want to make sure it’s a big enough bowl for the cereal to have lots of room to move around. I think a bag is the best way to get the cereal completely coated.
    • Variations to Skinny Muddy Buddies: Instead of sugar free chocolate, you can use a dark chocolate. Anything above 70% will have way less sugar. You can also use a nut butter like almond or cashew instead of peanut. Just make sure that they don’t have added sugar.

    A hand grabbing the chex mix snack out of the white and black bowl

    Storing Leftovers

    I really don’t think these skinny muddy buddies will last very long! But if you do happen to have any leftover, they do make great leftovers. They are also a great recipe to make ahead.

    • On the Counter: You can store your leftovers in a zip lock or an airtight container on the counter for up to a week. They would probably be ok for longer, but I’ve never had them last even that long!

    Other Skinny Recipes to Try

    I have made quite a few skinny desserts and recipes because they make me feel great and still taste just as good as the original. Especially around the New Year, we are all trying to be healthier. Here are a few of my favorite recipes that I think you will love!

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    Skinny Muddy Buddies

    If you crave a peanut butter and chocolate snack with less calories, these Skinny Muddy Buddies are your new best friend! They taste just as good as the muddy buddies you remember, without the guilt.
    Course Dessert, Snack
    Cuisine American
    Keyword muddy buddies, muddy buddy recipes
    Prep Time 15 minutes
    Cook Time 0 minutes
    Resting Time 10 minutes
    Total Time 35 minutes
    Servings 4 Servings
    Calories 218kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups rice Chex cereal
    • 2 tablespoons I can’t believe its not butter
    • 2 tablespoons peanut butter creamy all natural
    • 1 3.2 ounce sugar free vanilla pudding mix
    • 1/4 cup sugar free chocolate chips
    • 2 tablespoons powdered sugar optional

    Instructions

    • Add the I can't believe it's not butter, peanut butter, and chocolate chips to a bowl and melt in the microwave in 20 second intervals, stirring between.
    • Add the Chex to a large bowl and pour the melted chocolate mixture over top. Mix until all the cereal is evenly coated. Let cool for about 10 minutes.
    • After the mixture has mostly hardened, pour it into a large ziplock bag and add the box of pudding mix and shake gently. If desired, also add the 2 tablespoons of powdered sugar at this time. Let the muddy buddies chill in the fridge for an hour before serving.

    Notes

    Originally Posted February 2013

    Updated January 2023

    Nutrition

    Calories: 218kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 199mg | Potassium: 72mg | Fiber: 1g | Sugar: 6g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 5mg