TEST Recipe Site

Category: Recipes

  • Kouign Amann

    Kouign Amann

    Imagine a sticky bun and a croissant put together and you have a delicious Kouign Amann! It’s a laminated sweet dough that you will absolutely fall in love with. Don’t be intimidated by this recipe, I break it down step by step into simple to follow instructions that will turn out great every single time!

    I am an absolute sucker for a French pastry. I used to be too intimidated to make them at home, until one day I finally took the plunge. And guess what? It wasn’t as hard as I thought it would be, AND it was super fun! I absolutely loved the whole process, and I think you will too. If you aren’t convinced yet, then start with an easier recipe like this Apple Danish or these Strawberry Cream Cheese Danishes. Another easy and fun dessert that has layered dough is Baklava, you’ve got to try it!

    Kouign amman on a wire rack with a grey hand towel.

    What is Kouign Amann?

    If you are sitting here trying to figure out how to pronounce kouign amann, then you are in good company! The first time I saw this name I didn’t even know where to start. It’s pronounced kween uh·man and LITERALLY means butter cake. So you know it’s going to be good! It’s like a buttery and fluffy croissant, and yet caramelized like a sticky bun. It’s honestly one of the best things I’ve ever made.

    I know, layering dough sounds scary right? Well, it’s actually a lot easier than it sounds! You only have to turn it twice and each time you are putting shredded butter in between. This helps to add layers to the dough. If you are ready to step out of your comfort zone of banana bread, or maybe you are already baking more complicated loaves like brioche bread, you are going to love this recipe. It’s super simple and looks really impressive. You can also add chocolate to make it even sweeter!

    Ingredients

    Another reason this recipe is so easy is the list of ingredients. Kouign amann just needs 6 ingredients, and you already have them all on hand. You don’t have to be a professional baker to make this recipe! It’s actually really simple and you will love the taste of it. It is a very sticky dough once you add the sugar so don’t worry if it looks wet or runny. That will help make the delicious caramel that is on the outside of the laminated pastry. You can find the measurements below in the recipe card.

    • Bread Flour: Bread flour has more protein than a regular all purpose flour, so it will soak up more water. I really recommend using bread flour for this recipe.
    • Water: Make sure it’s luke warm, this helps to activate the yeast.
    • Instant Yeast: Active dry yeast or instant yeast will work.
    • Salt: This helps balance out the sweetness, and aids in the baking of the bread.
    • Granulated Sugar: This is a sweet bread, so the sugar helps to sweeten the bread and to make the sticky outside glaze.
    • Unsalted Butter: You will need LOTS of butter. Make sure it’s unsalted so you don’t end up with really salty bread.
    Process photos showing how the dough should look and how to turn it.

    Kouign Amann Recipe

    I know I’ve avoided making laminated dough like kouign amann in the past. I thought it would be too hard or not worth the effort, but I was totally wrong! First of all, dough with layers of butter is so delicious it’s worth extra effort. This dough doesn’t even take that many extra steps. Turning the dough just means that you will add layers of butter. You roll out the dough into a big triangle, add butter, and fold into thirds. Do that twice and then you are ready to bake.

    Make Kouign Amann Dough

    1. Froth Yeast: Combine the water, 2 teaspoons of sugar, salt, and yeast in the bowl of a mixer. Let stand for 5 minutes, until frothy.
    2. Make Dough: Add the flour and 2 tablespoons of softened butter and mix with a fork or a wooden spoon until a shaggy dough forms. Fit the mixer with the dough hook and knead on low speed for 4-5 minutes, until smooth. Alternatively you can knead by hand for about 8-10 minutes.
    3. Cover and Let Rise: The dough should be soft and fairly sticky at this point. Transfer to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1-1 ½ hours or until doubled in size.

    First Turn

    1. Punch Down: Once the dough has doubled in size, punch down and turn out onto a clean surface.
    2. Roll Out Dough: Use a rolling pin to roll the dough into a rectangle that is ¼ inch thick and about 16×9 inches. You can pull the corners with your fingers to try and make it as rectangular as possible.
    3. Grate Butter: Use a grater to grate ½ cup of cold butter over the dough.
    4. Fold Dough in Thirds: Fold the dough over in thirds, as you would fold a letter. Again make sure to maintain a rectangular shape as best as possible.
    5. Cover and Chill: Wrap in plastic wrap and chill for 30 minutes to an hour.

    Second Turn

    1. Roll Out: Once the dough has chilled, place it on a clean surface with the long end facing you. Roll out to a rectangle that is ¼ inch thick and about 16×9 inches again, keeping the long side facing you.
    2. Repeat Turn: Repeat steps 3-5 of the first turn.

    Bake Kouign Amann

    1. Prep Pan: Prep a muffin pan by brushing 1 tablespoon of melted butter in 8 of the muffin wells, followed by a dusting of granulated sugar in the wells. Tap out the excess sugar and set aside. Preheat the oven to 375 degrees Fahrenheit.
    2. Add Sugar and Roll Out: Once the dough has chilled, dust a clean surface with ¼ cup granulated sugar. Place the dough on the sugar and dust the top of it with another ¼ cup of granulated sugar. Roll it into a 12×8 inch rectangle.
    3. Cut Dough: Use a pizza cutter or a sharp knife to cut 8 even strips. Roll each strip up and place in the prepared muffin tin.
    4. Bake: Bake for 30-35 minutes, until the tops are a deep golden brown and the centers reach 212 degrees Fahrenheit. Remove from the oven and let cool for 3-4 minutes before very carefully removing from the pan. They will be quite hot, but if they sit in the pan they might stick.
    5. Cool and Enjoy: Let cool for 20 minutes before serving or storing in an airtight container.

    Tips for Making Kouign Amann

    Anyone who has tried kouign amann immediately falls in love with it. This is an awesome recipe to try for a special occasion, or just to have fun in the kitchen. If you still feel like you need some more help making this recipe, here are a few tips that helped me my first time!

    • Soft Dough: The dough is very soft. When folding the dough over the grated butter I used a metal bench scrape to help lift the dough off the countertop and still maintain the rectangular shape.
    • About the Butter: The butter can be frozen or chilled in the fridge before being grated. You can dip your hands in flour and press the butter down into the dough to prevent it from becoming lumpy.
    • Added Sugar: Don’t be worried if the sugar-dusted dough becomes sticky or syrupy. This sugar syrup will become the caramel layer on the bottom of the baked pastry, so feel free to scoop sugar off the counter and add it back on as you roll out the dough the final time.
    • Temp the Pastries: Use a thermometer to make sure the inside of the pastries are fully baked. The thermometer should read 212 degrees Fahrenheit when they are fully baked. The outside layers should be very deeply golden brown.

    A side view of kouign amman stacked on top of each other.

    Storing Leftovers

    I really like this dough because the sugar coating seems to keep it really fresh for three days. After that it does start to get dry, but most pastries do! You can also freeze the extras, which I love. Here is how to store leftovers or unbaked goods.

    • On the Counter: Store leftovers in an airtight container at room temperature for up to 3 days.
    • In the Freezer, Baked: Baked kouign-amann can be frozen for up to 3 months in an airtight container. Let it come to room temperature before heating in a 200 degree Fahrenheit oven for 5-10 minutes.
    • In the Freezer, Unbaked: Unbaked kouign-amann dough can be frozen after it has been rolled into shape. Place rolled dough on a parchment lined cookie sheet and freeze for at least 4 hours before transferring to a plastic freezer bag. When ready to bake, remove from the bag and thaw in the refrigerator overnight. Bake as directed.

    More Bread Recipes to Try

    Whether it’s a sweet bread or a yeasted dough (or both like a kouign amann!), baked goods are a staple at my house. I just can’t resist them and they are one of my favorite things to make. Here are a few simple recipes that I think you are going to love!

    Print

    Kouign-Amann

    Imagine a sticky bun and a croissant put together and you have a delicious Kouign Amann! It's a laminated sweet dough that you will absolutely fall in love with. Don't be intimidated by this recipe, I break it down step by step into simple to follow instructions that will turn out great every single time!
    Course Dessert, Snack
    Cuisine French
    Keyword dessert pastries, French pastries, kouign amann, kouign amann recipe
    Prep Time 1 hour
    Cook Time 30 minutes
    Chill Time 2 hours
    Total Time 3 hours 30 minutes
    Servings 8 Pastries
    Calories 389kcal
    Author Alyssa Rivers

    Ingredients

    • 2 ⅓ cup bread flour additional for dusting
    • 1 cup luke-warm water
    • 1 ¼ teaspoon instant yeast
    • 1 teaspoon salt
    • ½ cup plus 2 teaspoons granulated sugar divided
    • 1 cup plus 3 tablespoons unsalted butter divided

    Instructions

    Dough

    • Combine the water, 2 teaspoons of sugar, salt, and yeast in the bowl of a mixer. Let stand for 5 minutes, until frothy.
    • Add the flour and 2 tablespoons of softened butter and mix with a fork or a wooden spoon until a shaggy dough forms. Fit the mixer with the dough hook and knead on low speed for 4-5 minutes, until smooth. Alternatively you can knead by hand for about 8-10 minutes.
    • The dough should be soft and fairly sticky at this point. Transfer to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1-1 ½ hours or until doubled in size.

    First Turn

    • Once the dough has doubled in size, punch down and turn out onto a clean surface.
    • Use a rolling pin to roll the dough into a rectangle that is ¼ inch thick and about 16×9 inches. You can pull the corners with your fingers to try and make it as rectangular as possible.
    • Use a grater to grate ½ cup of cold butter over the dough.
    • Fold the dough over in thirds, as you would fold a letter. Again make sure to maintain a rectangular shape as best as possible.
    • Wrap in plastic wrap and chill for 30 minutes to an hour.

    Second Turn

    • Once the dough has chilled, place it on a clean surface with the long end facing you. Roll out to a rectangle that is ¼ inch thick and about 16×9 inches again, keeping the long side facing you.
    • Repeat steps 3-5 of the first turn.

    Baking

    • Prep a muffin pan by brushing 1 tablespoon of melted butter in 8 of the muffin wells, followed by a dusting of granulated sugar in the wells. Tap out the excess sugar and set aside. Preheat the oven to 375 degrees fahrenheit.
    • Once the dough has chilled, dust a clean surface with ¼ cup granulated sugar. Place the dough on the sugar and dust the top of it with another ¼ cup of granulated sugar. Roll it into a 12×8 inch rectangle.
    • Use a pizza cutter or a sharp knife to cut 8 even strips. Roll each strip up and place in the prepared muffin tin.
    • Bake for 30-35 minutes, until the tops are a deep golden brown and the centers reach 212 degrees fahrenheit. Remove from the oven and let cool for 3-4 minutes before very carefully removing from the pan. They will be quite hot, but if they sit in the pan they might stick.
    • Let cool for 20 minutes before serving or storing in an airtight container.

    Nutrition

    Calories: 389kcal | Carbohydrates: 40g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 476mg | Potassium: 61mg | Fiber: 1g | Sugar: 13g | Vitamin A: 710IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 0.4mg
  • Roasted Brown Butter Honey Garlic Carrots

    Roasted Brown Butter Honey Garlic Carrots

    Roasted brown butter honey garlic carrots make the perfect side dish. Roasted to tender perfection in the most incredible sauce, these will instantly become a new favorite! 

    I love these tried and true carrots! They are a MUST TRY side dish along with these green beans with bacon, parmesan roasted cauliflower, and garlic herb mashed potatoes!

    Top-down view of brown butter carrots in a blue and white bowl.

    Roasted Brown Butter Honey Garlic Carrots

    A good side dish is the perfect way to complete any dinner. I looooove these carrots because the brown butter glaze really takes them to the next level! The taste is so delicious and goes with just about everything. Plus, they are SO easy to make! Tastes good and is easy to make is a win-win! I mean, it doesn’t get much better than that! Try making this salad, these rolls, and this asparagus to go with them!

    Brown butter is life. I am convinced that it makes everything better. (Brown butter rice krispies, anyone?) It made me want to create a veggie dish with this perfect combination! I made these carrots only once and they turned out more than perfect. They are soft, a little crispy, and had just the right amount of flavor to them. My family ate these carrots before we even finished sitting down together. They are super simple to make and just taste so good.

    Ingredients to Make Brown Butter Honey Garlic Carrots

    These brown butter carrots will make such a perfect side for your next meal. (If you haven’t finalized your Easter lineup, add these to the list!) I promise you will agree that these carrots are the best that you have ever had! See the recipe card at the bottom of the post for exact measurements.

    • Carrots: You can use large carrots and cut them up but baby carrots also work!
    • Butter: I used unsalted butter in this recipe!
    • Honey: The honey brings in a sweet taste without being too overpowering. It also enhances the natural sweetness that carrots have.
    • Garlic Cloves: If you don’t have any cloves on hand then you can just use minced garlic! ½ tsp equals about 1 clove of garlic.
    • Salt and Pepper: I use this to taste so it’s all about personal preference.
    • Parsley: If you decide to use this as a garnish, fresh parsley works the best! Fresh thyme also works.

    How to Make the Best Brown Butter Carrots

    I love to roast my veggies because it gives them a tender center and a crisp edge. It only takes about 15 minutes until these carrots are done, then they are ready to be the star of the dinner table.

    1. Preheat Oven, Cook Butter: Preheat oven to 425 degrees. In a medium sauce pan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
    2. Toss and Season: Place carrots in a large bowl and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.
    3. Bake and Garnish: Bake for 15-20 minutes or until carrots are tender. I like to cover with foil for the first 10 minutes and then remove and let roast and brown for the last 10 minutes. Transfer to a serving dish and garnish with parsley. Serve immediately.
    2-photo collage of sliced carrots being coated in the sauce.

    Do Carrots Have to Be Peeled Before Cooking?

    This brown butter carrots recipe can be made with large carrots or baby carrots. Baby carrots come already peeled so it doesn’t matter with those. It’s just the large carrots! But, when it comes down to it, you don’t ever really have to peel carrots. As long as you wash and scrub them well to remove dirt and any debris, unpeeled carrots are perfectly safe (and delicious) to eat. Some people don’t like the taste of carrot skin and say it has an unpleasant, bitter taste.

    Closeup of roasted brown butter honey garlic carrots.

    Storing Leftovers / Making Ahead

    These brown butter carrots are so good and something that you will be tempted to add to every meal that you make! Here is how you can store them to eat later!

    • Make Ahead of Time: Carrots may be prepared up to 3 days ahead. Once you have cooked them according to the directions, wait for them to cool. Cover them in an airtight container and refrigerate them. When you are ready to eat them then toss cook them on the stove over medium heat. Stir and toss them constantly until the carrots are tender and well glazed. This takes about 5 minutes!

    Top-down view of roasted carrots.

    More Delicious Carrot Recipes to Try

    If you loved these carrots then I have a few more recipes that you MUST TRY. They are so good and can be served with just about anything! Carrots are one of the easiest veggies to cook which makes them even more appealing! Try some of these out, you (and your kids!) will love them!

    A Reader’s Review

    Made these for Thanksgiving dinner. They were a big hit! Everyone loved them. Not difficult or time consuming to make!

    Karen

    Print

    Roasted Brown Butter Honey Garlic Carrots

    Roasted brown butter honey garlic carrots make the perfect side dish. Roasted to tender perfection in the most incredible sauce, these will instantly become a new favorite!
    Course Side Dish
    Cuisine American
    Keyword brown butter carrots, garlic roasted carrots, roasted brown butter honey garlic carrots
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 6 people
    Calories 231kcal
    Author Alyssa Rivers

    Ingredients

    • 2 pounds large carrots, peeled and cut into 2 inch pieces
    • 1/2 cup butter
    • 3 tablespoons honey
    • 2 garlic cloves, chopped
    • salt and pepper, to taste
    • parsley, chopped for garnish

    Instructions

    • Preheat oven to 425 degrees Fahrenheit.
    • In a medium saucepan add the butter and cook over medium-high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown.
    • Once the butter is browned, add the honey and garlic and remove from heat.
    • Peel the large carrots and cut them up into 2-inch pieces. In a large bowl add the carrots and drizzle the sauce on top. Toss until evenly coated and spread onto a large baking sheet in a single layer. Season with salt and pepper.
    • Cover with foil and bake for 10 minutes. Remove the foil and bake for an additional 5-10 minutes to brown the carrots until they are tender and roasted.
    • Transfer to a serving dish and garnish with chopped parsley. Serve immediately.

    Notes

    Updated on April 5, 2023

    Originally Posted on March 19, 2019

    Nutrition

    Calories: 231kcal | Carbohydrates: 23g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 240mg | Potassium: 498mg | Fiber: 4g | Sugar: 16g | Vitamin A: 25732IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 1mg
  • How To Make the BEST Egg Drop Soup

    How To Make the BEST Egg Drop Soup

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

    Egg Drop Soup is a warm, thickened broth, with rich flavors of chicken and beautiful egg ribbons throughout. Enjoy this savory, simple to make soup recipe that comes together in just 15 minutes.

    This authentic Egg Drop Soup is known to be a favorite in every Asian restaurant. It warms you up and is comforting throughout your meal. It goes great served with our favorite better than takeout Easy Fried Rice, this delicious Sweet and Sour Chicken, or even this Slow Cooker Mongolian Beef.

    Egg drop soup in a bowl with a spoon scooping some up.

    Egg Drop Soup Recipe

    This soup is always a highlight for me when we go out to eat! I love the simplicity of it and all the flavors! I love ordering this at restaurants and decided it was time I learned to make it at home! It’s such a family favorite of ours, we now eat it at home at least twice a month. It’s perfect served along with some ham fried rice or a simple beef and broccoli. I find that it doesn’t usually fill us all the way up on its own, so I like making some skillet sesame chicken to go along with it!

    It is a quick and easy meal that can be a main dish, appetizer or a side dish with other Asian-inspired meals. We had it as a main course (with pork) for dinner on a busy weeknight and it worked out perfectly for our family. My kids loved it! It took minutes to make, filled them right up and we were able to sit down together and hustle off to our next activity. Your family will love the taste and savory flavor this Egg Drop Soup has to offer!

    Ingredients

    The best part about this egg drop soup is that it is a few fresh and simple ingredients. You don’t have to hunt down any unique ingredients, in fact, you may already have everything you need on hand! It’s a chicken broth soup, with mushrooms and eggs. You can add more to this recipe than I have listed below. You can always add more vegetables, and I will often add a little white pepper and salt. If you do add salt, make sure to add low sodium soy sauce or taste before adding the salt. You can find the measurements below in the recipe card.

    • Chicken Broth: This is the base of the soup. You could use vegetable broth instead if you wanted.
    • Soy Sauce: You can also add some sesame oil too!
    • Green Onion: They add fresh and bright flavor.
    • Mushrooms: You can buy the presliced baby bella or button mushrooms. It really doesn’t matter what type of mushrooms you buy, just try to slice them evenly so they all cook at the same rate.
    • Cornstarch: To thicken the soup.
    • Eggs: You will scramble them first, and then drop them in the warm soup to cook them.
    Process photos showing how to add the ingredients into a pot.

    How to Make Egg Drop Soup

    If you crave egg drop soup every time you go to a Chinese restaurant, then you are going to love how simple it is to make at home! I love making it at home because I think it tastes even better than takeout. It’s so yummy, and seriously only takes 15 minutes to whip up. With just a few simple ingredients, I can’t find any reason not to make this soup all the time!

    1. Add Ingredients: In a large pot add 3 ½ cups chicken broth, soy sauce, green onions, and mushrooms and bring to a boil. In a small bowl add the cornstarch and ½ cup reserved chicken broth to make a slurry, and then whisk until combined. Then pour into the soup.
    2. Add Eggs: Reduce heat to a simmer. Then slowly stir in the beaten eggs as you are stirring the soup.  The eggs will start spreading out like ribbons in the soup. Then garnish with additional chopped green onions if desired.
    Close up on steps to make egg drop soup.

    Tips for Making Egg Drop Soup

    • Thicken Your Soup: The chicken stock mixed with corn starch thickens this soup right up. If it is runny you can add in more corn starch, flour, or other thickeners that you prefer. Egg Drop Soup should be a clear, creamy color with a thick texture with a white-looking ribbon that floats in the soup.
    • Eating Keto: Guess what my keto friends?! This egg drop soup is a keto-friendly recipe! It has 17 grams of fat, 23 grams of protein and only four grams of net carbs per serving. This is simple to make and perfect for your Keto diet!
    • Adding Protein: This is not traditional, but I know my family really wants meals that are hearty. I find myself adding chicken and pork to this recipe all the time! I usually add leftover pork chops or roasted chicken to the soup once it is done to make this meal a little more filling.

    Ladle scooping up some egg drop soup.

    Storing Leftovers

    I love making this simple soup because it makes a great lunch or appetizer. It’s so much better than leftovers from Chinese restaurants! Here is how to store leftovers.

    • In the Refrigerator: Egg Drop Soup will last about 3 to 4 days in the refrigerator. It warms up nicely on the stove top for about 8 to 10 minutes, stirring occasionally.
    • In the Freezer: If you are needing to freeze this soup, you will want to only freeze the broth. The eggs will become rubbery when reheating. It is best to reheat the broth and add the eggs once it is heated up.

    Scooping up egg drop soup in a spoon.

    More Asian Inspired Meals

    I absolutely love Asian flavors! They are so crave-able and my whole family enjoys them, which means we eat a lot of Asian inspired food at our house. Here are a few of our favorite meals that we come back to again and again!

    • In a large pot add 3 ½ cups of chicken broth, soy sauce, green onions, and mushrooms, and bring to a boil.  In a small bowl add the cornstarch and ½ cup reserved chicken broth and whisk until combined. Pour into the soup.  Reduce heat to a simmer.

    • Slowly stir in the beaten eggs as you are stirring the soup.  The eggs will start spreading out like ribbons in the soup. Garnish with additional chopped green onions if desired.

    Originally Posted Feb 6, 2019
    Updated April 5, 2023

    Serves: 4

    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 Soup

    Cuisine Chinese

    Keyword egg drop soup

  • Lemon Cheesecake

    Lemon Cheesecake

    Trust me, you need this dreamy lemon cheesecake in your life. The lemon curd adds the perfect tangy kick to the creamy cheesecake filling, making every bite a smooth, heavenly experience. One slice just won’t cut it, you’ll want to indulge in the whole cake!

    Lemon desserts don’t get nearly as much love as they deserve. Just thinking about them makes my mouth water! I love desserts that are the perfect balance of tangy and sweet, and these recipes are the perfect example: lemon brownies, lemon icebox cake, and lemon pudding cake. You’ll have to give them all a try! After this swoon-worthy lemon cheesecake, of course.

    A slice being served with a cake spatula.

    Best-Ever Lemon Cheesecake

    Homemade lemon cheesecake is truly a slice of heaven on a plate! The creamy, tangy filling combined with a buttery graham cracker crust makes for a deliciously decadent dessert. Even if you weren’t a lemon lover before, you will be after a bite of this creamy goodness. With its bright and zesty lemon flavor, it’s the perfect treat to indulge in as the weather starts to warm up during springtime.

    Whether you’re hosting a springtime brunch or looking for a light dessert after a family dinner, lemon cheesecake is the perfect choice. Plus, it’s easy to make ahead of time so you can spend more time enjoying the beautiful weather and less time in the kitchen. So go ahead and treat yourself to a slice (or two!) of this irresistible cheesecake. It’s happiness in dessert form! And if you need more amazing lemon desserts in your life, find my full list of recipes here!

    Ingredients You Will Need

    I know it looks like a lot, but this is everything you need to make the best lemon curd, most buttery graham cracker crust, and creamy cheesecake filling! Trust me, this lemon cheesecake is worth the grocery trip. For exact measurements, check out the recipe card at the end of the post!

    Lemon Curd

    • Large Eggs: These guys are the backbone of the lemon curd, bringing richness and structure to the mixture. Plus, their bright yellow egg yolks add a beautiful pop of color to the final product.
    • Granulated Sugar: Sweet, sweet sugar. The ingredient that makes everything better! In this case, it balances out the tartness of the lemon juice and zest, creating a perfectly balanced flavor.
      • Fresh Lemon Juice: This is where the magic happens! Freshly squeezed lemon juice provides the bright, tangy flavor that we all know and love in lemon curd. You can also use bottled lemon juice, but the flavor won’t be quite as fresh.
    • Lemon Zest: Don’t toss those lemon peels, they’re packed with flavor! The zest adds an extra layer of citrusy goodness to the curd, and its bright yellow color makes the mixture look even more vibrant.
    • Salt: Just a pinch works wonders to boost the bright, juicy flavor of the curd!
    • Unsalted Butter: Last but certainly not least, we have butter – the key to making this lemon curd velvety smooth and rich. You can’t go wrong with butter!

    Crust

    • Graham Cracker Crumbs: Crushed into fine crumbs, graham crackers provide a deliciously crunchy base for our lemon cheesecake.
    • Granulated Sugar: Adds a touch of sweetness to the crust.
      • Unsalted Butter: Butter not only adds a rich, delicious flavor, but also helps to hold everything together.
    • Salt: Again, just a pinch to keep things from tasting bland!

    Cheesecake Filling

    • Granulated Sugar: Balances out the tart flavor of the lemon juice and zest.
    • Lemon Zest: Adds a bright, zesty flavor to the filling and gives it that extra pop of lemony goodness.
    • Cream Cheese: The main ingredient in our lemon cheesecake filling, giving it that creamy texture we all know and love. I recommend using full-fat cream cheese for the most dreamy filling possible.
    • Sour Cream: A dollop of sour cream not only adds some extra creaminess, but also balances out the sweetness and acidity of the lemon.
    • Fresh Lemon Juice: What’s a lemon cheesecake without some fresh lemon juice? It’s the star ingredient in the filling, giving it that tart, zingy flavor we all crave.
    • Large Eggs: Give the cheesecake filling richness and structure.
    4-photo collage of lemon curd, crust, and filling being prepared.

    How to Make Lemon Cheesecake

    If life gives you lemons, make this lemon cheesecake recipe! This tangy and creamy dessert is sure to brighten up any day and put a smile on your face. Follow these instructions and you’ll have a delicious, creamy dessert made in no time! I’ve broken the recipe up into a few parts to help simplify the process.

    Lemon Curd:

    1. Combine Ingredients: In a medium size saucepan, whisk the eggs and sugar until combined. Then add in the lemon juice, zest, and salt. Heat over medium heat while whisking constantly for 2-3 minutes.
    2. Add Butter: Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.
    3. Transfer to Bowl: Remove from heat and transfer into a bowl. Cover with plastic wrap and press the plastic wrap down so it touches the top of the curd and prevents a film from forming across the top.
    4. Chill: Chill for 3 hours, or overnight before using in the cheesecake. You will likely have extras after making the cheesecake, but leftovers can be refrigerated for up to 2 weeks or frozen for up to 3 months.

    Crust:

    1. Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.
    2. Crumb Mixture: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand. You can use a food processor if you wish.
    3. Add to Pan: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes. Allow to cool completely. Keep the oven on as the cheesecake will bake at the same temperature.

    Lemon Cheesecake Filling:

    1. Sugar Mixture: Add the sugar and lemon zest to a small bowl. Use a fork to combine the sugar and zest, releasing the oils from the zest into the sugar to make lemon sugar. It should be quite fragrant.
    2. Mix Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
    3. Combine: Add the lemon sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.
    4. Add Eggs: Add the eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.

    Preparing the Water Bath:

    1. Wrap Springform Pan: Using 18 inch heavy duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
    2. Place in a Deep Baking Sheet: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    3. Add Filling and Curd: Add half of the cheesecake batter to the pan. Spoon ¾-1 cup of lemon curd over the filling and then top with the remaining cheesecake batter.
    4. Add More Curd: Spoon about 1 cup of lemon curd over the top in line. Use the back of a knife to drag through the curd, swirling it into the cheesecake.
    5. Add Water Bath: Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. carefully move your pan to a rack in the oven that is positioned in the lower third of the oven.

    Baking the Lemon Cheesecake:

    1. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    2. Cool in Oven: Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    3. Remove: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
    4. Chill and Serve: Chill in the fridge for 4-6 hours, or overnight before serving. If you like an extra punch of lemon, top the cheesecake with the remaining lemon curd.
    A whole cheesecake topped with swirls of lemon curd.

    Tips for the Best Cheesecake

    I know homemade cheesecakes can be intimidating, especially if it’s your first time making one! Here are a few extra tips to keep in mind so your lemon cheesecake turns out perfectly!

    • Use Fresh Lemon: Fresh lemon juice and zest are key to your cheesecake having the perfect zingy, tangy flavor. Bottled lemon juice often has additives and preservatives that affect its overall flavor.
    • Switch Up Crust: Don’t be afraid to get creative with your crust! Try using different types of cookies, crackers, or pretzels to switch things up and add some extra texture to your cheesecake. Vanilla wafer cookies are a great option and taste amazing with the lemon!
    • How to Know When Your Cheesecake is Done: Keep an eye on your cheesecake while it’s baking. You want it to be golden brown and set around the edges, but still slightly jiggly in the center. This ensures that it will be creamy and dreamy once it’s fully chilled.
    • Keep the Oven Closed: To keep your cheesecake from cracking, allow it to cool down in the oven completely before you open the oven door.
    • Chill: After your cheesecake has baked and cooled, make sure to give it plenty of time in the fridge to set up properly. This will help the cheesecake hold its shape when its cut into slices, and just taste better overall!

    Cheesecake with a slice cut out of it.

    How Long Does Lemon Cheesecake Last?

    Let’s be real, this lemon cheesecake won’t last long. But if you somehow manage to have leftovers, it can be stored in the fridge for up to 5 days. Just make sure to keep it covered so it stays fresh!

    • In the Refrigerator: Store for 4-5 days in an airtight container or wrapped tightly in plastic wrap.
    • In the Freezer: Store in an airtight container or wrap with plastic wrap in tin foil. Your lemon cheesecake will stay good for about 1 month. Thaw overnight in the fridge before you serve it!

    Front view of a slice of lemon cheesecake.

    Need More Lemon in Your Life?

    Here are the best desserts to make as the weather warms up! They’re filled with juicy, lemony flavor and taste like a bite of sunshine. From cakes to cookies, these are a few treats to add to your dessert lineup stat! I know you will love them as much as I do.

    Print

    Lemon Cheesecake

    Trust me, you need this dreamy lemon cheesecake in your life. The lemon curd adds the perfect tangy kick to the creamy cheesecake filling, making every bite a smooth, heavenly experience. One slice just won't cut it, you'll want to indulge in the whole cake!
    Course Dessert
    Cuisine American
    Keyword lemon cheesecake, lemon cheesecake recipe
    Prep Time 1 hour
    Cook Time 1 hour 30 minutes
    Chill Time 6 hours
    Total Time 8 hours 30 minutes
    Servings 10 People
    Calories 880kcal
    Author Alyssa Rivers

    Ingredients

    Lemon Curd

    • 5 large eggs
    • 1 ½ cups granulated sugar
    • 1 ¼ cup fresh lemon juice about 5-6 lemons
    • ¼ cup lemon zest
    • ¼ teaspoon salt
    • 10 tablespoons unsalted butter

    Crust

    • 1 ½ cups graham cracker crumbs about 12 graham crackers
    • ¼ cup granulated sugar
    • ¼ cup unsalted butter melted
    • 1 pinch salt

    Cheesecake Filling

    • 1 ½ cup granulated sugar
    • ¼ cup lemon zest
    • 2 pounds cream cheese room temperature, 4 8-ounce packages
    • 8 ounces sour cream
    • ¼ cup fresh lemon juice
    • 5 large eggs room temperature

    Instructions

    Lemon Curd

    • In a medium size saucepan, whisk the eggs and sugar until combined. Add in lemon juice, zest, and salt. Heat over medium heat while whisking constantly for 2-3 minutes.
    • Add in the butter and continue to whisk until melted. Continue to whisk until the mixture thickens and coats the back of a spoon.
    • Remove from heat and transfer into a bowl. Cover with plastic wrap and press the plastic wrap down so it touches the top of the curd and prevents a film from forming across the top.
    • Chill for 3 hours, or overnight before using in the cheesecake. You will likely have extras after making the cheesecake, but leftovers can be refrigerated for up to 2 weeks or frozen for up to 3 months.

    Crust

    • Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.
    • Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
    • Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes. Allow to cool completely. Keep the oven on as the cheesecake will bake at the same temperature.

    Cheesecake Filling

    • Add the sugar and lemon zest to a small bowl. Use a fork to combine the sugar and zest, releasing the oils from the zest into the sugar to make lemon sugar. It should be quite fragrant.
    • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
    • Add the lemon sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 30 seconds.
    • Add the eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.

    Bake The Cheesecake

    • Using 18 inch heavy duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
    • Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Add half of the cheesecake batter to the pan. Spoon ¾-1 cup of lemon curd over the filling and then top with the remaining cheesecake batter.
    • Spoon about 1 cup of lemon curd over the top in line. Use the back of a knife to drag through the curd, swirling it into the cheesecake.
    • Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. carefully move your pan to a rack in the oven that is positioned in the lower third of the oven.
    • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    • Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
    • Chill in the fridge for 4-6 hours, or overnight before serving. If you like an extra punch of lemon, top the cheesecake with the remaining lemon curd.

    Nutrition

    Calories: 880kcal | Carbohydrates: 84g | Protein: 13g | Fat: 57g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 311mg | Sodium: 503mg | Potassium: 283mg | Fiber: 1g | Sugar: 73g | Vitamin A: 2094IU | Vitamin C: 21mg | Calcium: 160mg | Iron: 2mg
  • How to Make Sushi Rice

    How to Make Sushi Rice

    If you are obsessed with sushi like I am, it’s time you learned to make Sushi Rice at home! It’s so sticky and delicious, and easier than you may think. Impress your friends with a sushi night in!

    I am such a huge fan of sushi. It definitely grew on me over the years. I couldn’t imagine eating raw fish as a kid, now I eat sushi any chance I get. And it really is super fun to make at home. You don’t have to make this sushi rice just for sushi! You really can make this for any dish, it’s perfectly sticky and delicious rice that goes great with Vegetable Stir Fry, a Korean Ground Beef and Rice Bowl, or Grilled Teriyaki Chicken.

    Sushi rice in a black bowl.

    What is Sushi Rice?

    So you may be wondering, what makes sushi rice different from regular rice? Well, for starters, you absolutely have to use short grain rice. Short grain rice has more starch in it, which helps it stick together better. You also add a few more ingredients than regular rice. You will make a mixture of rice vinegar, sugar, and salt to pour over the rice once it’s cooked. This helps it soak up extra moisture and flavor. This way it will stick together better when you are rolling your sushi.

    You don’t have to stick to just sushi with this rice though! I love this rice served with a lot of different dishes. Of course it’s perfect for sushi rolls, but it’s also great with a poke bowl or a salmon rice bowl, and especially spam musubi! You still get most of the same flavors of sushi without the extra work of rolling it up. I think this rice is a great skill to have in your back pocket because it really always impresses people! Sushi rice just tastes better than regular white rice if you ask me.

    Ingredients

    Sushi rice has a few more ingredients than traditional rice. That is how it becomes so perfectly sticky and delicious! The key ingredient is short grain rice. Long grain rice like basmati , or medium grain rice, don’t have enough starch in them to get sticky. So double check your rice before trying this recipe! You can cook it in an instant pot, rice cooker, or a regular pot on the stove. You can find the measurements below in the recipe card.

    • Short Grain or Sushi Rice: You are looking for Japanese style short grain rice which is sometimes labeled sushi rice. I like Nishiki brand or Kokuho Rose, and you should be able to find both at your local grocery store. You will want to get short grain rice because it will make all the difference in this rice turning out sticky and perfect for sushi
    • Japanese Rice Vinegar: This is just a regular bottle of rice vinegar. You don’t have to get the ones labeled specifically for sushi. In fact, those kinds usually have added sugar and salt in them, so I stay away from them because I like to add those ingredients on my own.
    • Granulated Sugar: This helps the rice become sticky, and it also gives it great flavor. Feel free to use another sweetener if you want to!
    • Salt: To help bring out all of the flavors in the rice.
    • Water: For cooking the rice.
    Process photos showing how to drain the rice and add the vinegar.

    Sushi Rice Recipe

    I’ve found the easiest way to rinse your sushi rice is to put it in a fine mesh strainer and hold it under running water until the water runs clear. It’s just easier than trying to rinse and repeat in a bowl. Make sure to drain your rice well before adding it to the pot for cooking. I always use my instant pot because cooking short grain rice over the stove can be a lot harder than it needs to be. Once your rice is cooked, then add the rest of your ingredients. The best tip I can give is to fold gently. You don’t want to stir in a circle because you will end up smashing a lot of your rice together. Put your spatula into the rice at an angle and fluff it upwards until the vinegar is coated evenly on all the rice.

    1. Rinse: Rinse the rice with cold water until the water runs clear.
    2. Cook: Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.
    3. Heat Sugar and Vinegar: While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.
    4. Add Sugar Mixture to Rice: Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.
    5. Cover and Cool: Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.
    A close up of sushi rice in a bowl.

    Tips for Making Sushi Rice

    I share a lot of my personal tips for making sushi rice throughout this post, so make sure to read through the whole thing! There isn’t much to this sushi rice recipe, but you do want to get the textures and taste perfect, so these little tips can make all the difference.

    • Rinse Well: Make sure to rinse the rice in cold water a few times until the water is clear. This helps remove the starches from the grains of rice, resulting in a less sticky, fluffy rice.
    • Soggy Rice: If your rice ends up too soggy, adjust the amount of water next time and use ¼ cup less. This is just kind of a trial and error thing because every stove and cooking method is different. Make sure to follow the cooking recommendations on your rice cooker or instant pot.
    • Cover the Rice: I’ve found that covering the rice with plastic wrap works just fine. Some people use a damp kitchen towel and let it rest directly on top of the rice so it doesn’t dry out. Sometimes the plastic wrap can keep the rice a little too wet, so if your rice comes out on the wet side, I would go for the towel instead.

    A hand holding chopsticks and taking a scoop of sushi rice.

    Storing Leftovers

    Sushi rice is one of those things that you really should eat fresh. Going through the extra steps to make the perfect rice is definitely worth it when you eat it fresh. If you do have some leftovers, here is how to store them.

    • Unseasoned Rice: Cooked, unseasoned rice can be kept in the fridge in an airtight container for 5-6 days.
    • Seasoned Sushi Rice: Cooked, seasoned rice is best used right away, but can be stored for 2-3 days in an airtight container in the fridge if necessary.

    Make It a Meal

    Rice is perfect with just about any protein! I love making rice all the time, and even if you aren’t making sushi, this rice is just better than the average rice recipe. You’ll want to make it all the time! Here are some ways I’ve eaten this rice that I think you’ll love.

    Print

    Sushi Rice

    If you are obsessed with sushi like I am, it's time you learned to make Sushi Rice at home! It's so sticky and delicious, and easier than you may think. Impress your friends with a sushi night in!
    Course Side Dish
    Cuisine Asian
    Keyword sushi rice
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4 Cups
    Calories 551kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups short grain rice or sushi rice
    • 1/4 cup Japanese rice vinegar
    • 1 tablespoon granulated sugar
    • 1 teaspoon salt
    • water for cooking the rice

    Instructions

    • Rinse the rice with cold water until the water runs clear.
    • Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.
    • While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.
    • Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.
    • Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.

    Nutrition

    Calories: 551kcal | Carbohydrates: 122g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 583mg | Potassium: 114mg | Fiber: 4g | Sugar: 3g | Calcium: 6mg | Iron: 6mg
  • Fingerling Potatoes

    Fingerling Potatoes

    Roasted Fingerling Potatoes are thin skinned and crispy on the outside, yet so creamy and smooth on the inside. They are smaller potatoes, so they cook quickly and are loaded with fresh seasonings that make these potatoes irresistible.

    I absolutely love potatoes! I think they are the perfect companion to any meal. Whether it’s an Air Fryer Sweet Potato, some creamy Mashed Potatos, or just a regular old Baked Potato, I love them all equally. These fingerling potatoes are about to move to the top of your list.

    Fingerling potatoes on a plate with a wooden spoon.

    Roasted Fingerling Potatoes

    Roasted fingerling potatoes- if you’ve never had them, you are missing out on a next level potato experience. Are all potatoes created equally? Don’t even get me started on the different kinds of potatoes and their uses, I’ll be here all day! Let’s just say, I’m a potato connoisseur and I would never lead you astray when it comes to potato dishes. Potatoes are the perfect side dish, and these fingerling potatoes are at the top of the list for me. So what makes them so amazing?

    Fingerling potatoes are different than roasted red potatoes. I would say the fingerling and red potato are pretty similar. Fingerlings are smaller than a russet (try those as an air fryer baked potato!) and have thin skins. They come in a variety of colors and their flavor is nutty and earthy. They are definitely worth tracking down because they really do taste amazing. You should be able to find them at your local grocery store with no problems!

    Ingredients

    Basically, all you need is fingerling potatoes and your choice of seasonings. I really recommend using this recipe because the flavors that I add come together for the perfect potato recipe. These potatoes are amazing served along with grilled bbq chicken or a delicious air fryer steak. You can eat them with pork or really any protein. They don’t even need a dipping sauce they are so moist and delicious! You can find the measurements below in the recipe card.

    • Fingerling Potatoes: You should be able to find some in a bag at your local grocery store. They are kind of long and skinny.
    • Olive Oil: This is to saute the onions and coat the potatoes.
    • Onion: Sauteed onions do SO much for adding flavor to potatoes. It’s worth the extra step I promise!
    • Garlic: Fresh garlic is next level on potatoes. You could add garlic powder if you wanted.
    • Italian Seasoning: I like to make my own homemade blend because it just tastes so fresh.
    • Salt and Pepper: Season to taste.
    Process photos showing how to prepare and bake the recipe.

    Fingerling Potato Recipe

    I love how easy it is to make fingerling potato recipe. They are smaller so they don’t take too long to cook. You cut them in half which helps them cook evenly. It also makes them easy to coat in seasoning. You are going to love the crispy outside and creamy inside on these potatoes! Get ready for your new favorite side dish recipe.

    1. Prep: Preheat your oven to 425 degrees fahrenheit and prepare a sheet pan by lining it with foil and spreading a thin layer of olive oil over it. Set aside.
    2. Prep Potatoes: Cut all your potatoes in half lengthwise and place in a large bowl. Heat olive oil in a small skillet over high heat, add your onion and saute for 4-5 minutes, until they just begin to develop color. Add in your garlic and saute for another 1-2 minutes then remove from heat.
    3. Add Seasonings: In a small bowl, mix your italian seasoning, salt, and pepper. Pour your onion and garlic oil over your potatoes and pour your seasonings over everything. Toss to coat evenly.
    4. Bake: Once potatoes are evenly coated, place them, cut side down, in your prepared sheet pan. Bake for 25-30 minutes. Once the potatoes are tender and golden, switch to broil, continue baking potatoes for 3-5 minutes to achieve a crispier exterior.
    5. Cool and Enjoy: Remove from the oven and allow them to cool a few minutes before serving. Enjoy fresh!

    Ideas for Toppings

    Fingerling potatoes roast up so nice and crispy, you won’t be able to resist throwing some toppings on top! I am a huge potato fan, so I’ve got some great tips for how to take these to the next level.

    • Cheese: Every potato deserves the perfect cheese. I personally love parmesan cheese, the freshly grated kind and the dried powdered kind. You can add whatever type of cheese you want! I also love aged white cheddar and gouda. You could also do a cheese sauce like homemade cheese sauce and white spinach queso. Sprinkle your favorite kind on top!
    • Fresh Herbs: Potatoes taste amazing with fresh herbs on top. You can add things like rosemary, thyme, and parsley before you pop them in the oven. You may want to add parsley after you pull it out of the oven because it can burn. It also adds a fresh pop of color that makes these look even more delicious.

    Fingerling potatoes on a baking sheet.

    Storing Leftovers

    I love potatoes as leftovers. When you reheat them they taste just as good as they do fresh! The skin on the outside will get soft unless you reheat them in the oven again. I like reheating my food in the oven anyways, so I usually do that. You will notice the difference!

    • In the Refrigerator: Let your leftovers completely cool before you put them in the fridge. Store in an airtight container for up to 5 days.

    More Potato Recipes

    You can never have too many potato recipes up your sleeve! I love potatoes so much, so I’m more than happy to share as many potato recipes as you can handle. Here are a few of my favorite recipes that my whole family loves, and I know you will too.

    Print

    Fingerling Potatoes

    Roasted Fingerling Potatoes are thin skinned and crispy on the outside, yet so creamy and smooth on the inside. They are smaller potatoes, so they cook quickly and are loaded with fresh seasonings that make these potatoes irresistible.
    Course Side Dish
    Cuisine American
    Keyword crispy potatoes, fingerling potatoes, oven roasted potatoes, roasted potatoes
    Prep Time 5 minutes
    Cook Time 35 minutes
    Total Time 40 minutes
    Servings 6 people
    Calories 186kcal
    Author Alyssa Rivers

    Ingredients

    • 2 pounds fingerling potatoes
    • 3 tablespoons olive oil plus more for greasing pan
    • ½ cup finely chopped onion
    • 2 cloves garlic minced
    • 1 teaspoon italian seasoning
    • 2 teaspoons salt
    • ½ teaspoon pepper

    Instructions

    • Preheat your oven to 425 degrees fahrenheit and prepare a sheet pan by lining it with foil and spreading a thin layer of olive oil over it. Set aside.
    • Cut all your potatoes in half lengthwise and place in a large bowl. Heat olive oil in a small skillet over high heat, add your onion and saute for 4-5 minutes, until they just begin to develop color. Add in your garlic and saute for another 1-2 minutes then remove from heat.
    • In a small bowl, mix your italian seasoning, salt, and pepper. Pour your onion and garlic oil over your potatoes and pour your seasonings over everything. Toss to coat evenly.
    • Once potatoes are evenly coated, place them, cut side down, in your prepared sheet pan. Bake for 25-30 minutes. Once the potatoes are tender and golden, switch to broil, continue baking potatoes for 3-5 minutes to achieve a crispier exterior.
    • Remove from the oven and allow them to cool a few minutes before serving. Enjoy fresh!

    Nutrition

    Calories: 186kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 785mg | Potassium: 667mg | Fiber: 4g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 31mg | Calcium: 30mg | Iron: 1mg
  • Pork Fried Rice

    Pork Fried Rice

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

    This one pan Pork Fried Rice is one of my favorite dishes of all time. It’s quick, easy, super flavorful, and always satisfies a crowd. We make ours with pork tenderloin, scrambled egg, and whatever leftover rice and veggies you have in your freezer. It’s the perfect meal to make the most out of leftovers.

    I love a simple rice dish. We grew up eating a lot of rice as kids so I’m often making a batch of rice for whatever reason. I love making extra because day old rice is the perfect thing to make fried rice out of! If you want more rice inspired dishes, you’ve got to try this Mexican Rice, this delicious Dirty Rice, and this yummy Red Beans and Rice.

    A pot of pork fried rice with a wooden spoon in it.

    Pork Fried Rice Recipe

    The reason I love pork fried rice so much is because you get to clean out your fridge! Take a look, do you have some vegetables that are going bad? Do you have rice that is getting dry and bland? Pop all of those ingredients into a wok with some seasonings and you’ve got a refreshed meal that is waste-free and SO yummy. My kids love it when I make fried rice because it’s a meal all in one that is popping with fresh flavors.

    You will need precooked rice for this recipe. I like to plan to make fried rice after I’ve made a rice-heavy meal like broccoli and rice chicken casserole. I will make extra rice and store it in the fridge for tomorrow. You can also make the rice fresh. I love cooking white rice in my instant pot for this quick and easy instant pot rice. If you love this recipe as much as I know you will, you’ll have to try this Better Than Takeout Ham Fried Rice too!

    Ingredients

    Check out these simple ingredients! I love a meal with just a few straightforward ingredients like the ones in this pork fried rice recipe. Other things you could absolutely add to this recipe is fresh garlic cloves, fresh ginger grated or sliced, bell peppers, oyster sauce, and mushrooms. More about that below in the tip box. You can find the measurements below in the recipe card.

    • Sesame Oil: I love sesame oil, it’s nutty and super flavorful and perfect for flavoring rice.
    • Pork Tenderloin: This is the key to this recipe. You cook the pork in sesame oil to make it packed with flavor.
    • Onion Powder: You could add other powders too, like garlic powder!
    • Kosher Salt: High quality salt makes a difference! You are adding soy sauce so make sure to not overdo the salt. This is to season the pork.
    • Black Pepper: Freshly cracked black pepper helps to season the meat and adds a little heat.
    • Cooked Rice: Use your leftover rice for this recipe. You need 3 cups.
    • White Onion: They just add so much flavor, you can’t leave them out!
    • Peas and Carrots: Frozen veggies are perfect, so really pull whatever you have out of the freezer.
    • Soy Sauce: For so much flavor!
    • Eggs: you will scramble them with the veggies.
    • Green Onion: This is optional, but they add tons of flavor.
    Process photos showing how to cook the veggies and the eggs, and add the rest of the ingredients.

    How to Make Pork Fried Rice

    Pork fried rice is a really simple recipe to master. It might seem like more work because of all the ingredients, but it’s actually a few quick steps! It’s perfect for using up leftovers and clearing out the freezer. You cook everything in the same skillet, just in different stages. So grab your favorite skillet or wok and lets get cooking.

    1. Cook Pork: Preheat a large skillet or wok to medium heat. Add 1 tablespoon of sesame oil, pork, onion powder, salt, and pepper. Cook for 5-7 minutes or until no longer pink. Remove from the wok and set aside.
    2. Cook Veggies: Returning to the same wok, add the remaining 2 tablespoons sesame oil, onion, peas, and carrots. Cook until tender.
    3. Cook Eggs: Slide the onion, peas, and carrots to the side, and pour the beaten eggs onto the other side of the skillet. Then using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
    4. Add Rice: Add the cooked rice to the veggie and egg mixture. Then pour the soy sauce on top. Stir and fry the rice and veggie mixture until warmed through and combined.
    5. Put It All Together: Add the cooked pork back to the rice and veggie mixture and then stir to combine.
    6. Season and Enjoy: Season with additional salt and pepper if needed. Then garnish with chopped green onion if desired.
    A close up on pork fried rice.

    Tips for Making Pork Fried Rice

    Pork fried rice is such a fun recipe to play with! You can go literally any direction you want with this one. Here are a few suggestions for making this recipe your own.

    • More Proteins: You can add more meat to this recipe, like bacon and sausage, or you can change out the protein entirely for something like beef. One of my favorite fried rice recipes is shrimp fried rice. There are so many ways to make this recipe your own, so feel free to switch things up. You can also use precooked leftover meat, just chop it up into bite-size pieces and add it at the end. You won’t have to cook it in the wok first.
    • Add More Veggies: A package of stir fry frozen veggies has definitely made an appearance in my fried rice before. Sometimes you just have to use what you’ve got! That’s the whole point of fried rice really. You’ve got to use up those leftovers and not waste anything! You can add things like broccoli, watercress, green beans, mushrooms, cauliflower, etc.
    • Add Spice: I love a little spice in fried rice every once in a while. You can add red pepper flakes to kick the heat up a notch. You can also add more black pepper if you think it could use a little more heat. Ginger is another great way to get a really warm flavor into the dish that is borderline spicy.

    A bowl of pork fried rice.

    Storing Leftovers

    Pork fried rice makes the ultimate leftovers. Warming the rice up again adds extra flavor and life to the dish, and here is how to store your leftovers.

    • In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 3 days.

    More Fried Rice Recipes

    If you are in the mood for the perfect fried rice recipe, you’ve come to the right place. These fried rice recipes are popular on my blog for a reason, they are simple, delicious, and so full of flavor. You have to try them all!

    • Preheat a large skillet or wok to medium heat. Add 1 tablespoon of sesame oil, pork, onion powder, salt, and pepper. Cook for 5-7 minutes or until no longer pink. Remove from the wok and set aside.

    • Returning to the same wok, add the remaining 2 tablespoons sesame oil, onion, peas, and carrots. Cook until tender.

    • Slide the onion, peas, and carrots to the side, and pour the beaten eggs onto the other side of the skillet. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

    • Add the cooked rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until warmed through and combined.

    • Add the cooked pork back to the rice and veggie mixture and stir to combine.

    • Season with additional salt and pepper if needed. Garnish with chopped green onion if desired.

    Serves: 8

    Calories382kcal (19%)Carbohydrates59g (20%)Protein16g (32%)Fat8g (12%)Saturated Fat2g (10%)Polyunsaturated Fat3gMonounsaturated Fat3gTrans Fat0.02gCholesterol69mg (23%)Sodium380mg (16%)Potassium322mg (9%)Fiber2g (8%)Sugar1g (1%)Vitamin A1738IU (35%)Vitamin C3mg (4%)Calcium37mg (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, Side Dish

    Cuisine Asian American

    Keyword pork fried rice

  • Loaded Fries

    Loaded Fries

    For your next cheat day, look no further than these loaded fries with all the fixin’s: melty colby jack cheese, crispy bacon, tangy green onions, and a little kick of jalapenos! They’re so good, you might just forget you’re actually eating a vegetable (potatoes totally count, right?).

    Really, there’s no wrong way to make fries. I love them smothered in melted cheese and bacon, but they’re also tasty covered with carne asada! You’ll have to try both!

    Top-down view of loaded fries in a sheet pan.

    Loaded Cheese Fries Recipe

    Loaded fries are an absolute game-changer when it comes to satisfying your craving for something salty, crispy, and delicious. Imagine a heaping plate of freshly fried, crispy fries, topped with melted cheese, crispy bacon bits, and spicy jalapenos. The combination of flavors and textures is so irresistible. These loaded fries are the ultimate appetizer for any occasion, be it a party or a game day. They’re guaranteed to be a crowd-pleaser, and it’s impossible to resist reaching for just one more fry.

    If you want to take your loaded fries game to the next level, then making them from scratch is the way to go. Not only can you ensure that the fries are perfectly cooked and crispy, but you can also customize the toppings to suit your taste buds. Maybe you want to add some tangy salsa, creamy guacamole, or some extra heat with a drizzle of hot sauce or sriracha mayo. The possibilities are endless!

    Ingredients You’ll Need

    Here’s what I used to make loaded fries! The great thing about making these at home is that you can customize all of the toppings to your liking. See my tips section below for more topping ideas!

    • French Fries: Crispy and golden French fries are what make loaded cheese fries so irresistible. Whether you use store-bought frozen fries or whip up your own batch at home, these crispy taters are the perfect vehicle for all of the other toppings.
    • Colby Jack Cheese: Shredded Colby Jack cheese is the perfect topping for loaded cheese fries. It melts beautifully and adds creamy, cheesy goodness to every bite.
    • Green Onions: Sliced green onions add a pop of color and a subtle onion flavor to the mix. Plus, they make the dish look fancy, even though it’s just a pile of fries.
    • Bacon: Cooked until crispy and crumbled into little bits, bacon takes these loaded fries to the next level. It’s salty, smoky, and adds a satisfying crunch to every bite. Use precooked bacon for easy prep!
    • Jalapeños: Sliced jalapenos add a spicy kick to the dish. They’re not for the faint of heart, but for those who love a little heat, they’re the perfect addition.
    • Famous Fry Sauce: Optional for dipping, famous fry sauce is a tangy and creamy sauce that’s the perfect complement to loaded fries. It makes everything taste better. Trust me, you’ll want to dunk every fry in it.

    How to Make the Best Loaded Fries

    Who says you need to be a master chef to impress your friends with delicious food? Loaded fries are the ultimate game day or party food, and the best part is, they’re beyond easy to make. With just a few simple ingredients and a sprinkle of creativity, you’ll have a plate of crispy fries topped with gooey cheese, crispy bacon, and spicy jalapenos that will have everyone drooling. Trust me, once you serve up a plate of these bad boys, you’ll be the MVP of the gathering.

    1. Preheat Oven: Preheat the oven to 425 degrees Fahrenheit or to the temperature noted on the back of the fry package.
    2. Bake Fries: Add the fries to a rimmed baking sheet and then cook according to package instructions or until extra crisp, stirring after 10 minutes. Alternatively, you can also cook the fries in the air fryer and transfer the cooked fries to a baking sheet after they are cooked and crisp.
    3. Broil: Once the fries are crisp, remove them from the oven. Then change the temperature on the oven to the broil option to 500 degrees Fahrenheit.
    4. Add Bacon and Cheese: Top the fries with shredded cheese and cooked crumbled bacon. Then place the fries back into the oven for 1-3 minutes or until the cheese is melted.
    5. Add Toppings and Serve: Top with green onions, sliced jalapenos, and serve with my famous fry sauce. Enjoy!
    4-photo collage of toppings being added to fries.

    Tasty Variations

    Don’t settle for boring fries when you can easily take them to the next level with a little customization! Whether you’re feeling spicy or craving something cheesy, loaded fries are the perfect canvas for all of your favorite toppings, so get creative and make them your own.

    • French Fries: Any kind of fries will work! Waffle fries, sweet potato fries, steak fries…the choice is yours!
    • Cheese: I love freshly shredded cheese, but my homemade cheese sauce would also be amazing. Switch up the cheese and use any variation you would like.
    • Toppings: There are endless possibilities for toppings. Chopped tomatoes, avocados, guacamole, salsa, sour cream, olives, beans, and onions are all great options!
    • Dips or Sauces: I have so many delicious sauces and dips that would be delicious with these fries. Try homemade ranch, blue cheese dip, copycat Cane’s sauce or sriracha mayo!
    • Add Protein or Meat: Try adding beef, chicken, chili, or beans.

    Closeup of a cheese fry being pulled from the pan.

    How Long Do Loaded Fries Last?

    Once you load your fries up with all the cheesy, bacon-y goodness, they are best enjoyed immediately for maximum deliciousness. While you can store leftovers in the fridge for a few days, the fries will lose their crispiness and the toppings won’t be as fresh. So, don’t wait too long to devour this tasty snack and savor every crispy bite while they last!

    A fry being picked up.

    Other Great Game Day Appetizers:

    Whether it’s a party, game day, or movie night with friends and family, here are a few more great appetizer recipes to bring to the table! They whip up in a snap and are so hearty and delicious! You’re going to love them!

    Print

    Loaded Fries

    For your next cheat day, look no further than these loaded fries with all the fixin's: melty colby jack cheese, crispy bacon, tangy green onions, and a little kick of jalapenos! They're so good, you might just forget you're actually eating a vegetable (potatoes totally count, right?).
    Course Appetizer, Snack
    Cuisine American
    Keyword loaded cheese fries, loaded fries, loaded fries recipe
    Prep Time 10 minutes
    20 minutes
    Total Time 30 minutes
    Servings 4
    Calories 614kcal
    Author Alyssa Rivers

    Ingredients

    • 16 ounces french fries, frozen or homemade fries
    • 2 cups Colby jack cheese, shredded
    • green onion, sliced
    • bacon, cooked and crumbled
    • jalepeno, sliced
    • 1/4 cup famous fry sauce, optional for dipping

    Instructions

    • Preheat the oven to 425 degrees Fahrenheit or to the temperature noted on the back of the package.
    • Add the fries to a rimmed baking sheet and cook according to package instructions or until extra crisp, stirring after 10 minutes. Alternatively, you can cook the fries in the air fryer and transfer the cooked fries to a baking sheet after they are cooked and crisp.
    • Once the fries are crisp, remove them from the oven. Change the temperature on the oven to the broil option to 500 degrees Fahrenheit.
    • Top the fries with shredded cheese and cooked crumbled bacon. Place the fries back into the oven for 1-3 minutes or until the cheese is melted.
    • Top with green onions, and sliced jalapenos, and serve with my famous fry sauce. Enjoy!

    Nutrition

    Serving: 1cup | Calories: 614kcal | Carbohydrates: 38g | Protein: 19g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 67mg | Sodium: 1105mg | Potassium: 588mg | Fiber: 5g | Sugar: 3g | Vitamin A: 689IU | Vitamin C: 7mg | Calcium: 465mg | Iron: 2mg
  • Dunkaroo Dip

    Dunkaroo Dip

    If you are looking for a quick and easy treat for a special occasion, this Dunkaroo Dip is your new go-to! It’s a sweet dip perfect for cookies, apples, and graham crackers. It’s colorful and absolutely addicting!

    I am a sucker for a good dip. Whether they are sweet or savory, I just love snacking on a yummy dip. I make them for almost every party because they are a great way to get people comfortable and a little food in their bellies. If you are looking for savory dips for your next party, I have recipes for you. You’ve got to try this Whipped Feta Dip, this amazing Creamy Ranch Poolside Dip, and this warm Spinach Dip.

    A hand dipping a vanilla wafer cookie into dunkaroo dip.

    Homemade Dunkaroo Dip

    I think that no party is complete without a dip! Whether it’s a gameday watch party and you’re serving beer cheese dip, or it’s a baby shower and you set out a cream cheese fruit dip, parties need dips! That’s why I love this dunkaroo dip so much. It’s basically a cake without all the hassle, and all the cake! My favorite part of the cake is the frosting, so this dip really delivers all of my favorite things. It’s absolutely perfect for birthdays!

    You will need funfetti cake mix, that you bake in the oven before adding it to the recipe to keep it safe to eat. Add some whipped cream, vanilla pudding and sprinkles and you have an addictingly delicious dip that will be gone in minutes! You could also make this a chocolate dip by adding chocolate pudding and chocolate chips. It’s one of the best dessert dips I’ve ever had, I think you are going to love it too!

    Ingredients

    Here are the ingredients for your dunkaroo dip. You will also need things to dip into your mixture, so when you are at the store keep that in mind. Some of my favorite dippers are things like teddy grahams, pretzels, fresh fruit, and butter cookies. You can really use whatever you like best! You can find the measurements below in the recipe card.

    • Funfetti Cake Mix: You will bake the cake mix for 5 minutes to make it safe to eat! A lot of people worry about eating this dip because they think it’s raw flour, but it has been cooked to make it safe to eat.
    • Whipped Topping: You can buy a tub of cool whip or you can make your own homemade whipped cream.
    • Vanilla Pudding or Yogurt: I like to use yogurt to add a little tangy flavor, but it’s amazing with prepared vanilla pudding too!
    • Rainbow Sprinkles: You will fold sprinkles in at the end to add in extra fun!
    Process photos showing how to bake the cake mix, then add the ingredients and mix.

    Dunkaroo Dip Recipe

    The most important step in this dunkaroo dip recipe is baking the box cake mix. This gets rid of all of the potentially harmful bacteria. You are adding dry cake mix in this dip, so since you won’t be baking it like a cake you need to pop it in the oven to make it safe. This funfetti cake batter dip is so easy from there. You just add the rest of the ingredients and mix! It’s a quick and easy cake batter dip recipe that everyone will love.

    1. Bake Cake Mix: Heat treat the cake mix to make it safe to eat raw by spreading it out evenly onto a baking sheet. Bake at 350 degrees Fahrenheit for 5 minutes, stirring halfway through to prevent burning. Then let it cool completely.
    2. Mix Ingredients: In a large bowl add the cooled cake mix, whipped topping, and vanilla pudding. Then whip with a hand mixer until fluffy and no lumps of cake mix remain.
    3. Add Sprinkles: Fold in the rainbow sprinkles.
    4. Enjoy: Serve with a variety of cookies, such as graham crackers, animal crackers, vanilla wafers.

    Tips for Making Dunkaroo Dip

    This popular snack from the 90s is making a strong comeback! There is every reason to make this dunkaroo dip for your next birthday party. I know it was one of my favorite childhood snacks. Here are some tips to make this dip even more fun.

    • Make It Gluten Free: If you are serving this dip to guests with a gluten sensitivity, you can make it gluten free by buying a gluten free cake mix. They have a lot of options these days, and you should be able to find a funfetti gluten free cake mix. If not, there are definitely yellow cake mixes that are gluten free that will taste just as great. Make sure to offer gluten free dippers like fresh fruit!
    • Bake Your Own Dunking Cookies: If you are into making things yourself, baking your own dunking cookies can take this funfetti dip to the next level. I love making butter cookies and classic sugar cookies. You could really dip any kind of cookie in this dip because it really tastes like an amazing frosting. It goes great with so many flavors!
    • Type of Sprinkles: Avoid using nonpareil sprinkles as they have a tendency to bleed color resulting in an unappetizing gray color. Aside from that, you can get creative with the types of sprinkles you add.

    An overhead view of dunkaroo dip with sprinkles and nilla wafers.

    Storing Leftovers

    I love this simple dunkaroo dip because it’s great for making ahead and it stores really well. So here are my tips for keeping your dip fresh and flavorful.

    • In the Refrigerator: This dip can be made in advance and stored in the fridge in an airtight container for up to 4 days. It is best to give the dip a good stir before serving if it has been chilled.

    More Dessert Dips

    If you are on the hunt for more perfect dessert dips, look no further! These are some of the easiest and tastiest dessert dips out there. I absolutely love these recipes because they are simple, delicious, and always a hit!

    Print

    Dunkaroo Dip

    If you are looking for a quick and easy treat for a special occasion, this Dunkaroo Dip is your new go-to! It's a sweet dip perfect for cookies, apples, and graham crackers. It's colorful and absolutely addicting!
    Course Appetizer, Dessert
    Cuisine American
    Keyword cake mix dip, Dessert Dip, dunkaroo dip, funfetti dip, whipped cream dip
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 3 Cups
    Calories 780kcal
    Author Alyssa Rivers

    Ingredients

    • 1 box funfetti cake mix
    • 1 8 ounce container whipped topping thawed
    • ¾ cup vanilla pudding or yogurt
    • ¼ cup rainbow sprinkles

    Instructions

    • Heat treat the cake mix to make it safe to eat raw by spreading it out evenly onto a baking sheet. Bake at 350 degrees Fahrenheit for 5 minutes, stirring halfway through to prevent burning. Let it cool completely.
    • In a large bowl add the cooled cake mix, whipped topping, and vanilla pudding. Whip with a hand mixer until fluffy and no lumps of cake mix remain.
    • Fold in the rainbow sprinkles.
    • Serve with a variety of cookies, such as graham crackers, animal crackers, vanilla wafers.

    Nutrition

    Calories: 780kcal | Carbohydrates: 154g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 1024mg | Potassium: 93mg | Fiber: 4g | Sugar: 104g | Vitamin A: 149IU | Calcium: 150mg | Iron: 2mg
  • Brioche French Toast

    Brioche French Toast

    Move over regular French toast, there’s a new brunch boss in town and it’s made with brioche bread! With its buttery richness and pillowy texture, it’s like biting into a cloud of happiness. Trust me, once you’ve had brioche French toast, there’s no going back to the basic stuff. It’s breakfast, elevated!

    There’s nothing better than starting your day off with a hearty breakfast. This brioche French toast is a must-make, but you’ll have to pair it with some delicious oven-baked bacon, scrambled eggs, and homemade buttermilk syrup!

    2 slices of brioche French toast stacked on top of each other.

    Brioche French Toast Recipe

    French toast made with homemade brioche bread is a breakfast that’s worth waking up for! It’s like biting into a fluffy cloud of sweetness that just melts in your mouth. The texture is perfect – it’s soft on the inside, with a slightly crispy crust on the outside, making each bite a joy to eat.

    If you’re looking to impress your friends or family with your breakfast skills, then brioche French toast is the way to go! It’s a dish that’s sure to please even the pickiest eaters. Plus, it’s versatile – you can add your favorite toppings, whether it’s fresh berries, whipped cream, Nutella, or caramel sauce! With a breakfast that’s so delicious, you’ll be looking for excuses to make it all week long. So go ahead, grab a fork, and dig in to soft, fluffy goodness!

    Ingredients Needed

    Who says you need a complicated recipe for a delicious breakfast? With just a few simple ingredients like brioche bread, eggs, and cinnamon, you can make the ultimate French toast! And the best part? You can customize it with all of your favorite toppings, from fresh berries to buttermilk syrup and everything in between!

    • Brioche Bread, Thickly Sliced: Brioche bread is the star of the show when it comes to making French toast. Its buttery and fluffy texture gives a perfect base for the egg mixture. You can use store-bought brioche, but I recommend making your own for the best flavor! Find my full recipe here.
    • Large Eggs: Eggs are a must-have when making French toast. They are the binding agent that holds everything together. Be sure to use large eggs for the perfect custard texture.
    • Cinnamon: Cinnamon adds warmth and depth to the French toast. It’s a classic spice that goes perfectly with the sweetness of the bread. If you’re not a fan of cinnamon, you can also substitute it with nutmeg or cardamom.
    • Heavy Whipping Cream: Heavy whipping cream adds richness and creaminess to the custard mixture. If you don’t have heavy whipping cream on hand, you can also use whole milk or half-and-half.
    • Brown Sugar: Brown sugar gives a caramel-like sweetness to the French toast. It’s the perfect complement to the buttery brioche bread.
    • Vanilla Extract: Vanilla adds a subtle sweetness to the French toast. It’s a must-have ingredient that enhances the overall flavor of the dish. Try making your own blend using my recipe here!
    • Butter: Butter is the perfect fat to use when cooking French toast. It adds a rich, buttery flavor to the dish and helps prevent sticking.

    How to Make the Best Brioche French Toast

    Looking for a breakfast that’s easy to make and guaranteed to make your morning better? Brioche French toast is the answer! With just a few simple ingredients and a hot skillet, you can whip up a breakfast that’s sweet, buttery, and super delicious. So start your day off right and treat yourself to a slice (or two) of this delicious dish! Let’s get started.

    1. Slice Bread: Slice your brioche loaf into about 1 ½ inch slices, they should be fairly thick.
    2. Prepare Egg Mixture: In a large bowl, add your eggs, cinnamon, whipping cream, and sugar. Whisk to combine well.
    3. Coat: Take each piece of brioche and fully submerge it in your egg mixture, then place each soaked piece flat in a pan, pour any remaining liquid evenly over the bread and allow the bread to sit and soak the liquid up a bit.
    4. Heat Skillet: Heat up a large skillet on your stove over medium high heat and then melt some butter into the pan, about 2 tablespoons.
    5. Cook: Place a few slices of the soaked bread into the heated and buttered skillet and cook for 2-3 minutes on each side.
    6. Serve: Once the french toast is all cooked, serve fresh with your favorite toppings!
    Collage of egg mixture being prepared and bread being dipped in it.

    Ways to Perfect Your Brioche French Toast

    Follow these simple tips and your brioche French toast will be nothing short of perfection! Thick slices of bread, a flavorful custard mixture, and a perfectly golden brown exterior are just a few steps away!

    • Use Thick Slices: Cut your brioche bread into thick slices to ensure that it absorbs the custard mixture without falling apart.
    • Let Flavors Meld: Let your custard mixture rest for a few minutes before dipping the bread to allow the ingredients to meld together for a more flavorful French toast.
    • Cook Over Medium Heat: Use a non-stick skillet and heat it up on medium heat. Add butter to the skillet and let it melt before adding the soaked bread. One of the most common mistakes I see is that people cook their French toast on too hot of a pan, and the outsides end up burning.
    • Cook in Batches: Don’t overcrowd the skillet – cook your brioche French toast in batches for the best results.
    • Keep Warm: Keep the cooked French toast warm in a 200°F oven while you cook the rest of the batches.
    • Add Your Favorite Toppings: Don’t forget the toppings! Maple syrup, whipped cream, fresh berries, and powdered sugar are all delicious options to customize your brioche French toast with.

    Syrup being poured over French toast.

    Storing Leftovers / Making Ahead

    I suggest making this dish to eat fresh, but you can also store the leftovers in the fridge in an airtight container for about 5 days.

    Brioche French toast is also great for making ahead! You can prepare the french toast the night before, leaving the bread and eggs to soak in the fridge covered and cook it fresh in the morning. Not only does it make mornings less chaotic, but makes the French toast more flavorful!

    Two slices of brioche French toast, one has a bite taken out of it.

    More Breakfast Favorites

    Start your day off right with a few of my other favorite breakfast recipes. They’re all so hearty and delicious! They are super easy to make too, which makes them perfect for busy mornings. I know they’ll quickly become a staple at your house!

    Print

    Brioche French Toast

    Move over regular French toast, there's a new brunch boss in town and it's made with brioche bread! With its buttery richness and pillowy texture, it's like biting into a cloud of happiness. Trust me, once you've had brioche French toast, there's no going back to the basic stuff. It’s breakfast, elevated!
    Course Breakfast
    Cuisine American
    Keyword brioche french toast, brioche french toast recipe
    Prep Time 45 minutes
    Cook Time 15 minutes
    Total Time 1 hour
    Servings 6 people
    Calories 251kcal
    Author Alyssa Rivers

    Ingredients

    • 1 loaf brioche bread thickly sliced
    • 5 large eggs
    • 2 teaspoons cinnamon
    • ¼ cup heavy whipping cream
    • 1 tablespoon brown sugar
    • 1 teaspoon vanilla
    • Butter for cooking

    Instructions

    • Slice your brioche loaf into about 1 ½ inch slices, they should be fairly thick.
    • In a large bowl, add your eggs, cinnamon, whipping cream, and sugar. Whisk to combine well.
    • Take each piece of brioche and fully submerge it in your egg mixture, then place each soaked piece flat in a pan, pour any remaining liquid evenly over the bread and allow the bread to sit and soak the liquid up a bit.
    • Heat up a large skillet on our stove over medium high heat and melt some butter into the pan, about 2 tablespoons.
    • Place a few slices of the soaked bread into the heated and buttered skillet and cook for 2-3 minutes on each side.
    • Once the french toast is all cooked, serve fresh with your favorite toppings!

    Nutrition

    Calories: 251kcal | Carbohydrates: 30g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 148mg | Sodium: 320mg | Potassium: 146mg | Fiber: 3g | Sugar: 6g | Vitamin A: 347IU | Vitamin C: 0.2mg | Calcium: 105mg | Iron: 3mg