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  • Ermine Frosting

    Ermine Frosting

    Ermine frosting, sometimes called roux frosting or flour frosting, is made by cooking flour, sugar, and milk. Never heard of it? I hadn’t either, but it’s actually a super light and fluffy frosting (that does NOT taste floury at all) that reminds me of sweet whipped cream. You are going to love this unique frosting!

    Ok, frosting made with flour?! I know, it doesn’t sound as good as it tastes, because this frosting is 100% delicious! You can’t taste the flour at all, and it’s so light and airy you would think it was whipped cream or had egg whites in it. It’s definitely my new favorite frosting!

    Ermine frosting in a little bowl with a piping bag next to it.

    What is Ermine Frosting?

    Did you know that ermine frosting is the traditional frosting that goes on top of red velvet cake? I know right, mind blown! I thought red velvet cake ALWAYS had cream cheese frosting, but that’s not the case. So what is ermine frosting? Well, get ready to be surprised. Ermine frosting is actually a boiled milk frosting, with flour. You cook flour, sugar, and milk together to make a paste. Then you whip that paste until it looks like whipped cream. Pretty bizarre right? Well, what’s even crazier is how delicious this frosting is!

    I was NOT expecting to like this frosting, instead, I’m in love with it. First of all, it almost seems like magic when it whips into this light and fluffy frosting that reminds me of the center of an angel cream donut. It’s so silky smooth, and you add a little vanilla flavoring to give it more depth. You could also turn it into a chocolate frosting by adding cocoa powder. It is the perfect alternative to a swiss meringue buttercream if you don’t want to go through a lot of eggs. Use this in place of your buttercream frosting recipe on your next cake and watch how everyone falls in love with this frosting!

    Ingredients

    Ok, get ready for ingredients that you aren’t used to seeing in frosting! This ermine frosting uses granulated sugar and yep, flour. Keep things simple and just use all-purpose flour, it seems to work best. You can find the measurements below in the recipe card.

    • Granulated Sugar: Because you are cooking the sugar, you can use regular granulated sugar and still end up with a silky smooth frosting.
    • All-Purpose Flour: This is the easiest to work with.
    • Milk: I like to use whole milk, but any kind should work.
    • Butter: Use unsalted, and leave it out at room temperature to soften. You will whip it up in the mixer first.
    • Vanilla Extract: This adds extra depth of flavor.
    • Salt: Just a dash to help balance out the sweetness.
    Process photos showing how to make the sweet roux and paste, then whip it up.

    Ermine Frosting Recipe

    This is where the magic happens. Now that you know a little bit more about ermine frosting, here is how to make it! It’s actually a simple process. I enjoyed making this frosting a lot.

    1. Cook Ingredients: Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.
    2. Chill: Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
    3. Whip Butter: Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
    4. Add Flour Mixture: Add the flour mixture to the butter one scoop at a time until it is all incorporated
    5. Whip Until Fluffy: Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.

    Tips for Making Ermine Frosting

    I love frosting! That’s one reason I had to try this ermine frosting. It sounded different, and it is. It’s not hard, in fact it’s easier than meringue in my opinion. Here are some tips for making this recipe.

    • Making It Gluten Free: So usually you don’t have to worry about a frosting being gluten free. In this case, if someone you know has a gluten allergy, I would just make a cream cheese frosting or buttercream instead. I have not tested this recipe out with any gluten free flour mixes and I have no idea what would happen! You can give it a shot, but gluten is what thickens the frosting so it might not work the same.
    • How to Apply Ermine Frosting: It’s a great frosting for spreading with a knife or piping out of a piping bag. It is firm enough to be used between layers of cake and under fondant. I prefer to use it as a filling and a topping, but once you whip it up you’ll have a good idea of the stiffness.
    • Flavoring this Frosting: If you want to make a chocolate ermine frosting, you will add the cocoa powder to the butter before you cream it. I think you could also add the cocoa powder to the milk, sugar, and flour and it should work out great too. I also love lemon flavored frosting, and you can add fresh lemon juice and zest to the butter while you are whipping it, or along with the milk mixture.

    Ermine frosting on top of a cupcake.

    Storing Leftovers

    Ermine frosting is a little different than your regular frosting. You can store it in the fridge or freezer. Here is how I like to store my leftovers.

    • In the Refrigerator: You can store your ermine frosting in an airtight container in the refrigerator for up to a week. It will start to fall flat over time, so you can let the mixture come to room temperature and whip it again if needed.
    • In the Freezer: You can freeze it for up to 6 months. You may need to whip it again once it’s defrosted.

    Note: You should eat this frosting at room temperature, so pull your dessert out of the fridge a few hours before eating it.

    Treats to Eat with Ermine Frosting

    This frosting is so good on so many things. I love to eat it on cupcakes and chocolate cake. It’s also great as a filling for donuts and other baked goods. I actually am guilty of scooping it up with graham crackers. You are going to love this sweet treat!

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    Ermine Frosting

    Ermine frosting, sometimes called roux frosting or flour frosting, is made by cooking flour, sugar, and milk. Never heard of it? I hadn't either, but it's actually a super light and fluffy frosting (that does NOT taste flour-y at all) that reminds me of sweet whipped cream. You are going to love this unique frosting!
    Course Dessert, Topping
    Cuisine American
    Keyword ermine frosting, frosting recipes, whipped vanilla frosting
    Prep Time 40 minutes
    Chill Time 40 minutes
    Total Time 1 hour 20 minutes
    Servings 4 cups
    Calories 604kcal
    Author Alyssa Rivers

    Ingredients

    • ¾ cup granulated sugar
    • 2 tablespoons flour
    • 1 cup milk
    • 1 cup unsalted butter room temperature
    • 1 teaspoon vanilla extract
    • 1 dash salt

    Instructions

    • Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.
    • Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
    • Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
    • Add the flour mixture to the butter one scoop at a time until it is all incorporated
    • Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.

    Nutrition

    Calories: 604kcal | Carbohydrates: 43g | Protein: 3g | Fat: 48g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 30mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 41g | Vitamin A: 1517IU | Calcium: 90mg | Iron: 0.2mg

  • French Onion Soup Recipe

    French onion soup is a classic and comforting dish that has been enjoyed for centuries. This hearty soup is made with caramelized onions, beef broth, and topped with a generous layer of melted cheese and crispy bread. It is the perfect dish for a chilly night or when you need something warm and satisfying. If you’re looking for a delicious French onion soup recipe, look no further. This recipe is easy to follow and will produce a flavorful and rich soup that is sure to impress your friends and family.

    Ingredients:

    4 tablespoons unsalted butter
    4 large onions, thinly sliced
    2 garlic cloves, minced
    1 teaspoon granulated sugar
    1 tablespoon all-purpose flour
    6 cups beef broth
    1/2 cup dry white wine
    1 bay leaf
    Salt and freshly ground black pepper
    8 slices of French bread
    1 cup shredded Gruyere cheese
    Instructions:

    Melt the butter in a large pot over medium heat.

    Add the onions and garlic, and cook until the onions are soft and caramelized, about 20-25 minutes.

    Add the sugar and flour, and cook for another 5 minutes, stirring constantly.

    Pour in the beef broth, white wine, and bay leaf. Bring to a simmer and cook for 20-25 minutes.

    Preheat the broiler.

    Toast the French bread slices until golden brown.

    Ladle the soup into oven-safe bowls.

    Place a slice of toasted bread on top of each bowl of soup.

    Sprinkle the shredded Gruyere cheese over the bread.

    Place the bowls under the broiler and cook until the cheese is melted and bubbly.

    Serve hot and enjoy the delicious flavors of this classic French onion soup!

  • Mini Pizza Bagels Recipe

    Here’s a late snack for pizza and bagel lovers; a simple recipe for mini pizza bagels that are perfect for a late-night snack!

    Ingredients:

    6 mini bagels, halved
    1/2 cup tomato sauce
    1/2 teaspoon garlic powder
    1/2 teaspoon dried oregano
    1/2 teaspoon dried basil
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 cup shredded mozzarella cheese
    Toppings of your choice (e.g. sliced pepperoni, chopped vegetables)
    Instructions:

    Preheat your oven to 375°F (190°C).

    Place the halved bagels on a baking sheet.

    In a small bowl, mix together the tomato sauce, garlic powder, oregano, basil, salt, and pepper.

    Spread a tablespoon or so of the tomato sauce mixture onto each bagel half.

    Sprinkle the shredded mozzarella cheese over the tomato sauce.

    Add your desired toppings on top of the cheese.

    Bake the mini pizza bagels in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.

    Remove from the oven and allow the mini pizza bagels to cool for a few minutes before serving.

    Enjoy your delicious and easy late-night snack!

  • Pineapple Fluff

    Pineapple Fluff

    Get ready for this Pineapple Fluff to become your most requested recipe for potlucks! Similar to orange fluff, it’s a delicious blend of pineapple chunks, coconut cream, marshmallows, and coconut flakes. It’s seriously addicting and so easy to make!

    I love a good “salad” that satisfies my sweet tooth. They are kind of like a fruit salad but even sweeter! They always hit the spot and are perfect for pot lucks and parties. A few of my favorite recipes are Very Berry Cheesecake Salad, this Oreo Fluff Dessert Salad, and this amazing Strawberry Cheesecake Salad.

    Pineapple fluff in a bowl.

    Pineapple Fluff Salad

    If you have ever tried an orange creamsicle salad, this pineapple fluff salad is a lot like that! It’s loaded with bright and bold flavors, covered in layers of fluff like marshmallows, vanilla pudding, and whipped cream. There is definitely more fluff than fruit, so I definitely wouldn’t call this a “fruit salad”. I love dessert salads because they are a quick and easy dish that everyone loves!

    One of my favorite salad’s to bring to a potluck is my ambrosia salad. Sometimes I’ll switch it up and bring a frog eye salad, but honestly the name is a little unappealing to people (even though it’s amazingly delicious!). This pineapple fluff salad is the perfect treat to share with friends and family. You don’t have to cook anything, and it’s a tempting dessert that has you coming back for seconds. It’s really light in your stomach too so it’s perfect to eat after a bbq dinner.

    Ingredients

    Pineapple fluff is full of tropical flavors and is such a refreshing side dish or dessert! You can add a lot more ingredients than what I have listed here. I often add mandarin oranges and pretzels for a little extra flavor and texture. You can use fresh pineapple instead of canned if you prefer. There are so many ways to make this dish, but I love this method because you don’t have to heat up your oven, and you don’t have to worry about cooking anything on the stove. I use instant vanilla pudding which makes this recipe so quick and easy. You can find the measurements below in the recipe card.

    • Vanilla Pudding Mix: This makes a really nice creamy almost coconut cream pie like flavor.
    • Cream of Coconut: This mixes with the pudding for maximum flavor.
    • Crushed Pineapple: You want all the pineapple juice too, so don’t drain the can.
    • Whipped Topping: You can use cool whip or make your own fresh homemade whipped cream.
    • Mini Marshmallows: I love mini marshmallows in this salad, that’s part of what gives it the “fluff”.
    • Shredded Coconut: I like to use sweetened shredded coconut.
    • Macadamia Nuts: These nuts are so creamy and buttery, they taste amazing mixed in.
    • Maraschino Cherries: This is optional, but I think they add a lovely pop of flavor!
    Process photos showing how to make the fruit salad.

    Pineapple Fluff Recipe

    This pineapple fluff is a quick and easy dish when you don’t want to bake dessert. It’s so simple and fresh, and it will leave your sweet tooth totally satisfied. I make it all the time for potlucks and I always come home with an empty dish. This is such a simple recipe, I think you are going to love it!

    1. Mix and Chill: In a large bowl add the pudding mix, cream of coconut, and crushed pineapple. Then stir until combined. Then cover and chill for 30-40 minutes.
    2. Fold in Cream and Nuts: Fold the whipped topping into the chilled pineapple mixture. Fold in the marshmallows, shredded coconut, macadamia nuts and cherries, if desired.
    3. Chill: Chill until ready to serve.
    An overhead view of pineapple fluff.

    Tips for Making Pineapple Fluff

    Pineapple fluff is an instant hit! It’s everyone’s favorite and is great served as a side or dessert. Here are a few tips for making this dish.

    • Use Different Nuts: Macadamia nuts can be pricy. If you want to use a different nut, I recommend pecans or walnuts. You can toast them or even caramelize them for more flavor and texture. You could also use slivered almonds.
    • Add Rum Extract: If you want your pineapple fluff salad to taste a little more like a piña colada, I recommend adding a little bit of rum extract! You can add it in when you are mixing the pudding and cream of coconut.
    • Adding Cream Cheese: I absolutely love cream cheese. I think it goes great in almost every dessert, and it’s amazing in this one! You can add as much cream cheese as you want along with the pudding when you are making this dish.

    A close up of pineapple fluff in a bowl.

    Storing Leftovers

    Because pineapple fluff is a whipped dessert, it is best eaten fresh. You can store it for up to two days, but the longer it sits in the fridge the more the whipped cream will fall flat and it will become runnier and less fluffy.

    • In the Refrigerator: Store leftovers in an airtight container for up to two days. It is best if eaten fresh.

    More Fruit Salads

    I love a good fruit salad. When fruit is in season, it’s a great way to get color and lots of flavor on the plate. Here are a few of my favorite recipes that I love making all the time!

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    Pineapple fluff

    Get ready for this Pineapple Fluff to become your most requested recipe for potlucks! Similar to orange fluff, it's a delicious blend of pineapple chunks, coconut cream, marshmallows, and coconut flakes. It's seriously addicting and so easy to make!
    Course Dessert, Side Dish
    Cuisine American
    Keyword dessert salad, fruit salad, pineapple fluff
    Prep Time 10 minutes
    Cook Time 0 minutes
    chill time 30 minutes
    Total Time 40 minutes
    Servings 8 Servings
    Calories 374kcal
    Author Alyssa Rivers

    Ingredients

    • 3.4 ounce box of vanilla pudding mix
    • ¼ cup cream of coconut
    • 20 ounce can of crushed pineapple not drained
    • 8 ounce tub of whipped topping thawed
    • 2 cups mini marshmallows
    • 1 cup sweetened shredded coconut
    • ½ cup chopped macadamia nuts
    • ⅓ cup maraschino cherries optional

    Instructions

    • In a large bowl add the pudding mix, cream of coconut, and crushed pineapple. Stir until combined. Cover and chill for 30-40 minutes.
    • Fold the whipped topping into the chilled pineapple mixture. Fold in the marshmallows, shredded coconut, macadamia nuts and cherries, if desired.
    • Chill until ready to serve.

    Nutrition

    Calories: 374kcal | Carbohydrates: 53g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 124mg | Potassium: 203mg | Fiber: 3g | Sugar: 44g | Vitamin A: 234IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg
  • Classic Chocolate Eclairs

    Classic Chocolate Eclairs

    Skip the bakery and make your own delicious eclairs at home! These cream-filled delights are a labor of love and are sure to become one of your new favorite dessert recipes.

    I know, I know. Making pastries at home can definitely be intimidating! Especially if you’re new to baking. Trust me though, once you start, you won’t want to stop! Once you have these eclairs under your belt, you’ll have to give cream puffs or almond croissants a try! Now, let’s get in to all of the ins and outs of making the perfect eclairs.

    4 eclairs on a plate. One is cut in half.

    Foolproof Chocolate Dipped Eclairs

    Making homemade eclairs may seem intimidating at first, with their perfectly piped shells and creamy filling. But don’t worry! With just a little bit of patience and practice, you’ll soon be whipping up eclairs like a pro. Just remember to take it one step at a time, and don’t be too hard on yourself if your first batch isn’t perfect. After all, the best things in life take a little bit of effort, and these tasty eclairs are no different! One bite of these bad boys and you’ll be a believer.

    Let’s be real, store-bought eclairs just don’t hit the same as homemade ones. There’s something about biting into a perfectly baked pastry shell, filled with a creamy and decadent custard that just can’t be replicated. Plus, you can customize them to your heart’s content – want a chocolate filling instead of classic vanilla Go for it! However you choose to make your batch, I’m sure you’ll absolutely LOVE how they turn out. Let’s get started with all of the ingredients you need to make them!

    Ingredients Needed

    Here is everything you need to make the soft pastry shell, vanilla custard filling, and chocolate ganache topping! I love a classic vanilla eclair with chocolate topping, but you can customize your batch however you’d like. I have some ideas for you in the tips section below! Note: all measurements can be found in the recipe card at the end of the post.

    Shell Dough

    • Milk: Adds a rich and creamy flavor to the eclair shells. It also contains proteins and sugars that help create a tender and moist texture. YUM!
    • Water: Used with the milk to create the dough for the eclair shells. It helps to hydrate the flour and also create a smooth consistency.
    • Unsalted Butter: Adds a rich and buttery flavor to the shells while also giving them a flaky texture.
    • Granulated Sugar: Gives the eclair shells a touch of sweetness. Sugar also helps to brown the pastry as it bakes, giving it the perfect golden color.
    • Salt: Enhances the overall flavor of the eclair shells. Just a pinch is all you need!
    • Flour: The main ingredient in the eclair shells, providing structure and stability to the dough.
    • Eggs: Act as a binding agent and give the shells its classic texture.

    Filling

    • Vanilla Pudding: For flavor and creaminess. Prepare as directed on the box.
    • Whipped Topping: Gives the filling the perfect light and fluffy texture!

    Ganache

    • Semi-Sweet Chocolate Chips: Since the dough and filling is sweetened, I like using semi sweet chocolate chips for the ganache. You can also use milk chocolate, dark chocolate, or white chocolate chips if you prefer. It’s fun to switch between things up! Whatever you go for, just be sure to use a high-quality baking chocolate. I always go for Ghirardelli with a high cacao percentage.
    • Heavy Cream: Adjusts the consistency of the ganache.

    How to Make the Best Chocolate Eclairs

    I’ve broken this recipe up into 3 simple parts. Follow the instructions step by step and you’ll be making eclairs like a pro! You’ll impress your friends and family with your amazing baking skills.

    Shells

    1. Preheat Oven, Prep Pans: Preheat the oven to 425 Fahrenheit. Line two baking sheets with parchment and then set aside.
    2. Milk Mixture: Add the milk, water, butter, sugar and salt to a medium saucepan and cook over medium-low heat until the butter is melted and the edge of the mixture is bubbling.
    3. Add Flour: Remove from the heat and add the flour. Then mix until a thick paste forms. Turn the heat back on to medium and stir for 2 minutes.
    4. Mix: Remove from the heat and transfer the dough to a bowl. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the dough for 1-2 minutes to bring the temperature down.
    5. Add Eggs: Add the eggs one at a time, being sure to fully mix in each egg before adding the next. The dough should be thick and glossy.
    6. Fill Pastry Bag, Pipe: Fill a pastry bag ⅔ of the way with dough. Either pre-fir the bag with a large round piping tip or snip ½ inch off the end of the bag. Then pipe 4 inch lines of dough on the parchment lines baking sheets, leaving 2 inches between them.
    7. Bake: Bake for 10 minutes at 425 Fahrenheit before lowering to 325 and baking for 25-30 minutes more. Remove from the oven and then let cool completely.

    Filling

    • Prepare Pudding: Prepare the pudding as directed on the package.
    • Add Whipped Topping: Once the pudding has set, fold in the whip topping.
    • Fill Shells: Transfer the filling to a piping bag fitted with a #8-#10 round piping tip. Use the tip to gently poke 2 holes in the bottom off the eclairs and gently squeeze the filling inside, being careful to not overfill.

    Ganache

    1. Chocolate Chips: Add the chocolate chips to a bowl.
    2. Heat Cream, Combine: Heat the cream for 30-40 seconds in the microwave, until steaming. Then pour over the chocolate and let sit for 3-4 minutes. Stir until smooth.
    3. Dip Eclairs: Dip the tops of the filled eclairs into the Ganache and let them sit until the Ganache sets.
    Top-down view of multiple chocolate dipped eclairs.

    Tips and Tricks

    Here are a few more things to keep in mind as you make your delicious homemade eclairs. They’ll turn out so good, you won’t want store-bought ever again!

    • Practice, Practice, Practice! Don’t be afraid to practice! Making eclairs takes some trial and error, but the more you make them, the better they’ll turn out. You’ll be making them like a pro in no time!
    • Room Temperature Eggs: Use room temperature eggs for the shell dough. Cold eggs can result in a denser texture and affect the rise of the pastry.
    • Switch Out Filling: Get creative with the filling! While classic vanilla custard is delicious, there are so many other flavors to try, like chocolate, coffee, or even fruity fillings! Lemon curd, anyone?
    • Toppings: Add chopped nuts, a drizzle of white chocolate or salted caramel on top!
    • Piping Tip: To get the perfect pastry shell shape, use a piping bag with a large, round tip. It’ll give you control and precision when piping the dough onto the baking sheet.
    • Chill: Let the filled eclairs chill in the fridge for a few hours before serving. This will allow the filling to set and the flavors to meld together for the best eclairs possible.

    How Long Do Eclairs Last?

    Speaking from experience, it’s hard not to eat all of these in one sitting. I swear, it’s like my family knows as soon as they’re out of the oven, then they’re gone in a snap. If you’re lucky enough to have some left over, here’s how to keep them fresh!

    • In the Refrigerator: Your eclairs will last for up to 2-3 days in an airtight container so they don’t dry out.

    Closeup of an eclair being picked up. The filling can be seen.

    More Delicious Pastries to Try:

    These are a few of my all-time favorite pastry recipes. They smell absolutely DIVINE when they’re baking, and taste even better! Try them out- I know you will love them as much as I do! They’re perfect for breakfast, dessert, or anything in between!

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    Eclairs

    Skip the bakery and make your own delicious eclairs at home! These cream-filled delights are a labor of love and are sure to become one of your new favorite dessert recipes.
    Course Dessert
    Cuisine French
    Keyword eclairs, homemade eclairs
    Prep Time 1 hour
    Cook Time 40 minutes
    Total Time 1 hour 40 minutes
    Servings 24 Eclairs
    Calories 94kcal
    Author Alyssa Rivers

    Ingredients

    Shell Dough

    • ½ cup milk
    • ½ cup water
    • ½ cup unsalted butter
    • 1 tablespoon granulated sugar
    • ½ teaspoon salt
    • 1 cup flour
    • 4 large eggs room temperature

    Filling

    • 1 3.4 ounce box vanilla pudding prepared as directed on the box
    • 1 8-ounce container whipped topping thawed

    Ganache

    • ⅓ cup semi sweet chocolate chips
    • ⅓ cup heavy cream

    Instructions

    Shells

    • Preheat the oven to 425 Fahrenheit. Line two baking sheets with parchment and set aside
    • Add the milk, water, butter, sugar and salt to a medium saucepan and cook over medium-low heat until the butter is melted and the edge of the mixture is bubbling.
    • Remove from the heat and add the flour. Mix until a thick paste forms. Turn the heat back on to medium and stir for 2 minutes.
    • Remove from the heat and transfer the dough to a bowl. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the dough for 1-2 minutes to bring the temperature down.
    • Add the eggs one at a time, being sure to fully mix in each egg before adding the next. The dough should be thick and glossy.
    • Fill a pastry bag ⅔ of the way with dough. Either pre-fir the bag with a large round piping tip or snip ½ inch off the end of the bag. Pipe 4 inch lines of dough on the parchment lines baking sheets, leaving 2 inches between them.
    • Bake for 10 minutes at 425 Fahrenheit before lowering to 325 and baking for 25-30 minutes more. Remove from the oven and let cool completely.

    Filling

    • Prepare the pudding as directed on the package.
    • Once the pudding has set, fold in the whip topping.
    • Transfer the filling to a piping bag fitted with a #8-#10 round piping tip. Use the tip to gently poke 2 holes in the bottom off the eclairs and gently squeeze the filling inside, being careful to not overfill.

    Ganache

    • Add the chocolate chips to a bowl.
    • Heat the cream for 30-40 seconds in the microwave, until steaming. Pour over the chocolate and let sit for 3-4 minutes. Stir until smooth.
    • Dip the tops of the filled eclairs into the Ganache and let them sit until the Ganache sets.

    Nutrition

    Calories: 94kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 63mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg
  • Hungarian Goulash

    Hungarian Goulash

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    Hungarian goulash is a hearty and scrumptious beef stew that is Hungary’s national dish. Beef is slow-cooked with onions, tomatoes, carrots, and potatoes to make this the ultimate comfort food and perfect dish for cold days.

    I love making Hungarian Goulash because it all cooks in one pot and the smell is to die for! I make this all the time at home and it’s definitely a family favorite recipe that we’ve enjoyed together for a long time. Stew is a great one-pot dinner that will satisfy the whole family! Once you try this recipe, you’ve got to try this Guinness Beef Stew, this amazing Bean Stew, and this Tuscan Vegetable Chicken Stew.

    Hungarian goulash in a pot.

    Goulash Hungarian

    Goulash means a highly seasoned stew of meat and vegetables. It comes from Hungary and is actually their national dish. It’s really popular all over the world too. Here in America, we have created our own version of it (American Goulash), as have many other countries. I think that the original is the best version! It is SO flavorful and a really easy dish to put together. My kids absolutely love it when I make it!

    The best part about Hungarian goulash is you don’t have to make anything else to go along with it. You absolutely can whip up some homemade pasta or serve this along with some breadsticks, but it’s hearty and filling all on it’s own! The vegetables get so soft and flavorful that my kids totally forget they are eating carrots. The tomatoes are so fragrant and create a perfectly balanced stew.

    Ingredients

    Hungarian goulash is a great stew with just the basic ingredients. First, you cook the onions in butter which is always a perfect way to start any recipe. Then you add more and more vegetables that add more and more flavor. Other ingredients that you could add are caraway seeds, bay leaf, and red bell peppers. Once I scoop out the portions into the bowls, I love adding a dollop of sour cream. You can find the measurements below in the recipe card.

    • Butter: This is to cook the onions and beef.
    • Onion: Onion is what adds so much flavor to this recipe. It also helps to season the meat.
    • Stewing Beef: You can use pretty much whatever kind of beef you want because it will cook for a long time and become tender.
    • Garlic: Fresh garlic cloves minced up infuse a ton of flavor in this recipe.
    • Paprika: You can use regular paprika, or Hungarian paprika if you want to make it really traditional.
    • Salt and Pepper: Brings out lots of flavor in the stew.
    • Beef Broth: This is what makes the base of the stew so flavorful and adds lots of nutrients too.
    • Diced Tomatoes: I like to use these canned tomatoes because they are actually more flavorful than fresh tomatoes.
    • Carrots: They cook until they are soft and soak up all of the broth making them honestly the most flavorful ingredient.
    • Potatoes: Potatoes soak up all of the flavors too and make the stew so filling.
    Process photos showing how to make the stew.

    Hungarian Goulash Recipe

    Hungarian goulash is just like most stews you have made before. It is really simple to make, I think you’re going to love it! You can use ground beef instead of a cut of beef if you want to. I have served this over egg noodles and it was amazing. This is a great recipe to make in your slow cooker or dutch oven even! It’s a great recipe no matter how you make it. I don’t usually use any all-purpose flour to thicken the sauce because I like the consistency. You will cook the beef cubes until they are fork tender.

    1. Saute Onions and Beef: In a large soup pot, over medium high heat, melt your butter and saute your chopped onion. Once the onion begins to brown, add the beef to the pot and cook for about 8 minutes, the beef should start browning. Add the garlic to the pot just before the beef browns and saute with the onion and beef.
    2. Add Seasonings: Remove the pot from heat and add your paprika, salt, and pepper. Toss to coat and pour in your beef broth and canned tomatoes. Return the pot to the stove over high heat and bring to a boil. Once it is boiling reduce the heat, cover and simmer for 30 minutes.
    3. Add Veggies: Add in your carrots and potatoes, increase the heat to medium low and gently boil for another 30-40 minutes, until your carrots, potatoes and meat are tender and cooked through.
    4. Enjoy: Serve hot and add additional salt and pepper to taste.
    Hungarian goulash in a bowl.

    Tips for Making Hungarian Goulash

    Hungarian goulash is really simple to make. If you make this recipe and want to change it to fit your family’s palate’s, here are some changes I’ve made and loved!

    • Spices: You can always add more spices and fresh herbs. I love adding caraway seeds and bay leaves. You can also add fresh herbs at the end like basil, thyme, and anything else you think would go well.
    • Other Types of Protein: You don’t have to just stick to cubed meat, you can use other proteins as well. I have used ground beef from the freezer and it was amazing. You can use any cut of beef, and you can use chicken too. If you don’t want to add any proteins, you could add mushrooms instead.
    • Ways to Cook Goulash: You don’t have to just stick to cooking this on the stove. I have made goulash in the crock pot before and it’s a great way to make this dish super low maintenance. If you are making it in the slow cooker, saute the onions and meat over the stove, then transfer everything to the slow cooker and follow the recipe from there. Cook on low for 4-6 hours. You can also cook this in a Dutch oven.

    A close up on Hungarian goulash in a bowl with a spoon.

    Storing Leftovers

    This Hungarian goulash recipe makes a lot so it’s likely that you will have leftovers! This makes a fantastic lunch or dinner the next day!

    • In the Fridge: Place your cooled goulash in an airtight container and put it in your fridge. Leftover goulash can last 3-4 days in the refrigerator.
    • In the Freezer: You can definitely freeze goulash! Once your goulash has cooled then you can place it in a casserole dish and cover it with a double layer of foil. Or, you can put it in a ziplock bag and lay it flat in your freezer. Make sure to label your container with the date! American goulash can stay frozen for up to 3 months.
    • Reheat: You can heat this back up on the stove on medium heat until it’s warmed through. Or, you can warm it up in the microwave. Cook it for 1-2 minutes on high and stir. Continue this until its warmed up!

    More Stew Recipes

    You can never have too many amazing stew recipes in your recipe book! It’s a great way to cook a simple and nutritious meal that freezes well and is super hearty and filling. Here are a few of my favorite recipes that my family can’t get enough of!

    • In a large soup pot, over medium high heat, melt your butter and saute your chopped onion. Once the onion begins to brown, add the beef to the pot and cook for about 8 minutes, the beef should start browning. Add the garlic to the pot just before the beef browns and saute with the onion and beef.

    • Remove the pot from heat and add your paprika, salt, and pepper. Toss to coat and pour in your beef broth and canned tomatoes. Return the pot to the stove over high heat and bring to a boil. Once it is boiling reduce the heat, cover and simmer for 30 minutes.

    • Add in your carrots and potatoes, increase the heat to medium low and gently boil for another 30-40 minutes, until your carrots, potatoes and meat are tender and cooked through.

    • Serve hot and add additional salt and pepper to taste.

    Serves: 8

    Calories152kcal (8%)Carbohydrates7g (2%)Protein15g (30%)Fat8g (12%)Saturated Fat4g (20%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.2gCholesterol46mg (15%)Sodium674mg (28%)Potassium469mg (13%)Fiber2g (8%)Sugar3g (3%)Vitamin A4039IU (81%)Vitamin C8mg (10%)Calcium50mg (5%)Iron2mg (11%)

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

    Course Dinner

    Cuisine Hungarian

    Keyword beef stew, goulash, hungarian goulash

  • Borscht

    Borscht

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    Borscht: the perfect soup for when you want to feel healthy but need something packed with flavor. It’s like a hug in a bowl, if that hug was made of beets and potatoes. This tasty Ukrainian soup will become a new family favorite!

    I love recreating eastern European recipes at home! After you make this hearty and delicious Borscht, you’ll have to try my homemade pierogi recipe as well as this Hungarian stew. They’re both so satisfying and delicious!

    Beet soup served in a gray bowl with a dollop of sour cream and some fresh dill on top.

    What is Borscht?

    If you’ve never tried it, borscht is a traditional soup that originated in Eastern Europe. It’s made with beets, potatoes, cabbage, carrots, onions, and sometimes meat. (Yum!) It’s usually served with a dollop of sour cream and a slice of bread (usually rye). Borscht is a popular dish in many countries, including Russia, Ukraine, Poland, and Lithuania. The soup is known for its bright purple color and sweet and savory taste. It’s a healthy and filling meal that’s perfect for cold weather, and it’s also a great way to get your daily serving of vegetables! It’s also packed with fiber, making it the perfect pot of nutrition.

    You won’t believe how easy it is to make borscht! All you need to do is chop up some veggies, throw them in a pot with water, and let it simmer away until everything is cooked through. And the best part? You can add leftovers from your fridge! Got some extra carrots and celery lying around? Toss them in! And if you’re feeling fancy, you can even add some meat or beans for extra protein. Once everything is cooked, just add a dollop of sour cream and voila! You’ve got a delicious and healthy meal in no time. So next time you’re feeling lazy but still want something hearty, give this beet soup a try!

    Borscht Ingredients

    Who knew that such simple ingredients could create such a delicious and colorful soup? Borscht proves that beets, potatoes, and cabbage are more than just boring veggies – they’re the stars of the show! It’s the ultimate combination of comfort and flavor. Check out the recipe card below for all measurements.

    • Olive Oil: Used for sautéing vegetables, this oil adds a subtle, fruity flavor to the soup. Can also be substituted with other cooking oils like vegetable or canola oil.
    • Chopped Carrots: Adds a natural sweetness and a pop of color to the soup.
    • Chopped Potatoes: Makes the soup thick and hearty. You can substitute this with other starchy vegetables like sweet potatoes or butternut squash if you’d like!
    • Sliced Cabbage: Adds a bit of crunch and earthiness to the soup. You can also use leafy greens like kale or spinach instead.
    • Minced Garlic Cloves: Adds bold, savory flavor to the borscht. If you don’t have fresh garlic, garlic powder also works!
    • Chicken Broth: Provides a savory, flavorful base for the soup. Beef broth works too! Use vegetable broth for a vegetarian or vegan version.
    • Whole Canned Beets: The star ingredient of borscht! Beets give the soup its distinctive earthy, sweet flavor and vibrant purple color. If you can’t find whole beets, you can also use canned diced beets or fresh beets (roasted or boiled) that have been peeled and chopped.
    • Salt and Pepper: Add both to taste.
    • Sour Cream: (For garnish) Provides a creamy, tangy contrast to the soup. If you don’t like sour cream, you can use Greek yogurt or crème fraîche instead.
    • Fresh Chopped Dill: (For garnish) Adds a fresh, herbal zing to the soup.

    How to Make Ukrainian Borscht

    Making borscht is as easy as a walk in the park (only 3 steps!), and the whole family will fall in love with its earthy sweetness and vibrant color! It’s the perfect soup to warm your heart and fill your belly. Plus, it’s a great way to get your daily dose of veggies and vitamins!

    1. Sauté Veggies: In a large stock pot over medium high heat, heat your olive oil and toss in your chipped carrots, curbed potatoes, and sliced cabbage. Cook until the vegetables just begin to soften. You’ll know they are ready when your potatoes just begin to start getting transparent. Then toss in your garlic and sauté everything for about 2-3 minutes.
    2. Add in Remaining Ingredients: Add in your vegetable broth, chopped beets, salt and pepper and then bring to a boil. Reduce the heat to low and simmer until your vegetables are tender, about 20 minutes.
    3. Serve and Enjoy: Serve hot with sour cream and fresh dill, add more salt and pepper to taste.
    4-photo collage of vegetables being sauteed and added to a soup pot.

    Tips and Tricks

    Borscht is super easy to customize. Here are a few ways you can make it your own! You’re going to love it. This is the perfect hearty dinner to make while nights are still chilly.

    • Adjust Seasoning: Borscht is a versatile soup, so feel free to adjust the salt, pepper, and other spices to your liking.
    • Using Other Vegetables: Don’t be afraid to experiment with different vegetables! You can add other root vegetables like parsnips or turnips, leafy greens like kale or spinach, or even mushrooms or tomatoes.
    • Different Broth: Instead of chicken or vegetable broth, try using beef or mushroom broth for a richer, heartier flavor.
    • Add Protein: To make the soup more filling, you can also add protein like shredded chicken, beef, or sausage. Vegetarians can add beans or tofu.
    • More Toppings: Sour cream and dill are classic toppings for borscht, but you can also try crumbled feta cheese, chopped scallions, or a drizzle of olive oil.
    • Serve With Bread: Borscht is traditionally served with bread, so try pairing it with a crusty baguette, French bread, or pumpernickel for a hearty meal.

    Storing Leftovers

    Borscht is the gift that keeps on giving – it lasts for days! You can easily heat it up throughout the week for a hearty, nutrient-packed lunch.

    • In the Refrigerator: In an airtight container, borscht will stay good for about one week.
    • In the Freezer: You can also freeze leftovers! Keep them in an airtight container or freezer bag and then store for 2-3 months. Let it thaw overnight in the fridge before reheating.

    Top-down view of borscht being scooped up with a ladle in a large pot.

    More Delicious, Hearty Soup Recipes

    We’re not out of the cold temperatures here in Utah quite yet, so I’ve kept homemade soups in the dinner rotation! I’m so excited to share a few of my favorite recipes with you. They’re all flavorful, hearty, and warm you right up! They’re also super easy to make which is a plus. Make the most of soup season and check out my full list of soups, stews, and chili here!

    • In a large stock pot over medium high heat, heat your olive oil and toss in your chipped carrots, curbed potatoes, and sliced cabbage. Cook until the vegetables just begin to soften. You’ll know they are ready when your potatoes just begin to start getting transparent. Toss in your garlic and saute everything for about 2-3 minutes.

    • Add in your vegetable broth, chopped beets, salt and pepper and bring to a boil. Reduce the heat to low and simmer until your vegetables are tender, about 20 minutes.

    • Serve hot with sour cream and fresh dill, add more salt and pepper to taste.

    Serves: 8

    Calories91kcal (5%)Carbohydrates14g (5%)Protein2g (4%)Fat4g (6%)Saturated Fat1g (5%)Polyunsaturated Fat0.4gMonounsaturated Fat3gSodium559mg (23%)Potassium375mg (11%)Fiber3g (12%)Sugar6g (7%)Vitamin A2765IU (55%)Vitamin C12mg (15%)Calcium23mg (2%)Iron1mg (6%)

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

    Course Dinner, lunch

    Cuisine Eastern European, Ukrainian

    Keyword borscht, borscht recipe

  • Brioche Bread

    Brioche Bread

    If you want to start making more bread at home, this brioche bread is the perfect place to start! Not only is it beautiful, fluffy, and super delicious, it’s also really easy to make. This bread is perfect for sandwiches, French toast, or just eating plain!

    There is nothing like the smell of freshly baked bread! It just fills your entire kitchen and then the rest of the house and has everyone asking what is for dinner. It really is one of my favorite things to make. Another thing I love making is quick bread, because you don’t have to worry about yeast or waiting for anything to rise. Some of my favorite quick bread recipes are this Carrot Cake Quick Bread, this delicious Award Winning Banana Bread, and this Cinnamon Bread.

    A brioche loaf sitting on parchment.

    What is Brioche Bread?

    Brioche bread is a French bread that is in the same family as croissants, Danish pastries (like this apple danish), and sweet rolls. It’s super buttery and soft, and so delicious! You can also make this recipe savory or sweet. I like to add things like raisins, nuts, and dried fruits to make it sweeter. You can also add herbs like rosemary or thyme. I have also added cheese and loved it!

    This bread is not only super delicious and way better than store-bought, it’s also super easy to make! I make my bread in my Kitchenaid mixer with a dough hook attachment. But you can easily make this recipe in a bowl with a wooden spoon, and then knead the dough on a floured work surface. With this same dough, you can also make brioche buns. I love this recipe so much! I now make it more often than my go-to sandwich bread recipe because it’s just as easy to make and perfect for everything from sandwiches to French toast.

    Ingredients

    This brioche bread recipe has a few more ingredients than your average bread recipe. The butter and eggs make the dough SO soft and fluffy. The extra fat and proteins give the dough a really nice rise and a great crumb that is perfect for just about everything! You can find the measurements below in the recipe card.

    Dough

    • Milk: Milk makes a really tender crumb.
    • Instant Dry Yeast: Instant yeast helps the dough rise.
    • Granulated Sugar: A little sugar actually helps the dough rise better because it activates the yeast.
    • Butter: I use unsalted butter.
    • Eggs: Adding eggs to your bread makes the bread super fluffy and tender.
    • Salt: Salt helps bread rise properly and brings out all of the subtle flavors.
    • All-Purpose Flour: This is the easiest to work with for this recipe.

    Egg Wash

    • Egg: I use the full egg for this egg wash.
    • Water: Water helps the egg combine more smoothly so it spreads evenly.
    Process photos showing how to make the dough.

    Brioche Bread Recipe

    The taste of this brioche loaf is out of this world delicious! Brioche dough is so soft and supple, you are going to love how this dough turns out. The texture is so light and fluffy, yet it holds together really well and is perfect for sandwiches. I just use regular all-purpose flour, I know some people prefer bread flour. I think that this bread is so good toasted with jam, you’re going to love it too!

    Make Dough

    1. Bloom Yeast: In the bowl of a stand mixer, combine your warm milk, yeast, and 1 tablespoon of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.
    2. Mix Eggs, Sugar, Butter: Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.
    3. Add Flour: Add 2 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky. I ended up using 2 ½ cups
    4. Knead Dough: Increase the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the brioche bread dough and build the strength of the gluten.

    Shape and Bake

    1. Let Rest: Remove the brioche dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.
    2. Pound and Rest: Once your dough has doubled in size, fold it by tipping the dough out onto a lightly floured surface and pounding the air out of it. Roll it back into a ball and place back into your oiled bowl, cover and let rest for another 30-45 minutes. It should rise up again and be airy, but not quite double in size.
    3. Spray Pan: Prepare a loaf pan by spraying it with nonstick baking spray, set aside.
    4. Shape Dough: When your dough is ready, tip it out onto a floured surface again, and pat flat. Cut the dough into 3 equal pieces and roll the pieces out to about 12 inches. Lay each 12 inch strand of dough side by side and join the top together by lightly rolling them into a point. Braid the strands all the way down and at the bottom pinch and roll the ends together.
    5. Rest: Tuck the pointed ends under the loaf and fit the loaf into your prepared pan. Cover and let rest for about 30-45 minutes. Until the dough has risen slightly above the top of the pan.
    6. Preheat Oven: While your loaf is proofing, preheat your oven to 325 degrees fahrenheit.
    7. Bake: Once your loaf is proofed and ready, uncover and brush with your egg wash, bake for 30-45 minutes. The loaf will be golden brown and a thermometer inserted into the center of the loaf should read 190 degrees fahrenheit.
    A top view of the brioche loaf.

    Tips for Making Brioche Bread

    This brioche recipe is so amazing. It’s simple and basic, and you can do so many things with it. Here are a few tips that will make this bread recipe even better!

    • Making Bread by Hand: I love making bread by hand! You can definitely make this bread by hand. Follow the directions up until you knead the dough, then dump the dough out onto a floured surface and knead by hand. I like to use a large bowl and wooden spoon when I am making bread by hand.
    • Brioche French Toast: Try making french toast! Homemade bread needs to be eaten within 5 days. You have to try this brioche creme brulee french toast. It’s absolutely to die for!
    • Mise en Place: Mise en place means everything in it’s place. I find that ALL of my recipes turn out better when I have everything measured and ready to go before hand. It makes cooking and baking so much easier and faster, and things always turn out better!

    Brioche bread slices.

    Leftovers Callout Title

    I love homemade brioche bread because it tastes so much better than storebought. It doesn’t last as long as storebought bread, so here are some tips to keep your bread fresh for as long as possible. If you do end up with stale bread, brioche bread pudding is amazing! Don’t throw out your stale bread, use it in bread pudding instead.

    • On the Counter: Keep loaf bagged or in an airtight container at room temperature for up to 5 days.
    • In the Freezer: Homemade bread doesn’t last as long on the counter as store-bought bread because it doesn’t have any preservatives. You can store your bread in the freezer for up to 2 months in a plastic bag.

    Note: Allow the loaf to completely cool to room temperature before bagging or they will sweat in the bag or container and become soggy.

    More Yeast Bread Recipes

    Homemade bread is nothing to be afraid of. Yeast is actually really simple to work with, whether it’s a sourdough starter or dry active yeast. Here are a few of my favorite yeast bread recipes that you should definitely try.

    Print

    Brioche Bread

    If you want to start making more bread at home, this brioche bread is the perfect place to start! Not only is it beautiful, fluffy, and super delicious, it's also really easy to make. This bread is perfect for sandwiches, French toast, or just eating plain!
    Course Bread
    Cuisine American, French
    Keyword bread recipe, brioche bread, yeast bread
    Prep Time 1 hour 45 minutes
    Cook Time 35 minutes
    Total Time 2 hours 20 minutes
    Servings 1 loaf
    Calories 1970kcal
    Author Alyssa Rivers

    Ingredients

    • 1/2 cup milk warm
    • 1 packet instant dry yeast 2 ½ teaspoons
    • ¼ cup granulated sugar divided
    • 6 tablespoons unsalted butter softened
    • 2 eggs room temperature
    • 1 teaspoons salt
    • 2-3 cups all purpose flour

    Egg wash

    • 1 large egg
    • 2 tablespoons water

    Instructions

    • In the bowl of a stand mixer, combine your warm milk, yeast, and 1 tablespoon of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy.
    • Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.
    • Add 2 cups of flour and your salt into the bowl and switch out the whisk for the dough hook, mix at low speed until the flour is fully incorporated, at this point you can determine if you need to add more flour, the dough should pull clean from the mixer when it is the right consistency, but not be too stiff, it should be slightly sticky. I ended up using 2 ½ cups
    • Increase the speed to a medium high speed and mix for an additional 3-4 minutes. This last step will knead the dough and build the strength of the gluten.
    • Remove the dough from your mixer and place it into an oiled bowl, cover with plastic wrap and keep covered for about an hour, until the dough doubles in size.
    • Once your dough has doubled in size, fold it by tipping the dough out onto a lightly floured surface and pounding the air out of it. Roll it back into a ball and place back into your oiled bowl, cover and let rest for another 30-45 minutes. It should rise up again and be airy, but not quite double in size.
    • Prepare a loaf pan by spraying it with nonstick baking spray, set aside.
    • When your dough is ready, tip it out onto a floured surface again, and pat flat. Cut the dough into 3 equal pieces and roll the pieces out to about 12 inches. Lay each 12 inch strand of dough side by side and join the top together by lightly rolling them into a point. Braid the strands all the way down and at the bottom pinch and roll the ends together.
    • Tuck the pointed ends under the loaf and fit the loaf into your prepared pan. Cover and let rest for about 30-45 minutes. Until the dough has risen slightly above the top of the pan.
    • While your loaf is proofing, preheat your oven to 325 degrees fahrenheit.
    • Once your loaf is proofed and ready, uncover and brush with your egg wash, bake for 30-45 minutes. The loaf will be golden brown and a thermometer inserted into the center of the loaf should read 190 degrees fahrenheit.

    Nutrition

    Calories: 1970kcal | Carbohydrates: 248g | Protein: 48g | Fat: 87g | Saturated Fat: 50g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 3g | Cholesterol: 686mg | Sodium: 2576mg | Potassium: 664mg | Fiber: 7g | Sugar: 57g | Vitamin A: 3010IU | Calcium: 285mg | Iron: 14mg
  • Pasta Al Limone

    Pasta Al Limone

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

    Pasta al limone is a really simple and classic Italian dish of long noodles and a parmesan and lemon topping. It is covered in melted butter and tangy lemon, and is the perfect thing to cook for dinner when you don’t know what to make!

    This recipe is so simple, and super flavorful! You can eat it as is, or you can dress it up with a protein or a side dish. If you love plain and simple noodle recipes, you’ve got to try these delicious Garlic Sesame Noodles, this classic Creamy Carbonara, and this delicious Browned Butter and Mizithra Cheese Spaghetti.

    A close up on pasta al limone.

    Pasta al Limon

    Pasta al limone, or lemon pasta, is an incredibly popular pasta dish in Italy, and I can see why! It’s so simple, yet bursting with the delicious flavors of butter or olive oil, Parmesan cheese, and lots of lemon. It’s so simple and I love making this dish for dinner when I’m short on time, ideas, and resources. If you’ve got a box of spaghetti in the pantry and a few lemons on the counter, you’ve got what you need for this recipe!

    If I am making this for dinner, I love serving it with some kind of protein. My favorite options are this Greek lemon chicken or this crockpot apricot chicken. Not that those are traditional in this dish at all, I just know my family will be hungry again in an hour if I don’t feed them a little something extra! I also love making air fryer mushrooms to go on top, they are so good and easy to make! You can also serve

    Ingredients

    I love pasta al limone for many reasons, but my favorite reason is how simple the ingredient list is! You can make the sauce more hearty and add more ingredients, but the traditional recipe is so delicate and delicious. You can add more fresh herbs on top of this lemon pasta recipe if you would like to. I think the lemon flavor is enough to flavor the whole thing on it’s own! You can find the measurements below in the recipe card.

    • Spaghetti: Spaghetti noodles are traditional and delicious, not to mention easy to cook!
    • Butter: You can use butter or olive oil in this recipe. You will make a butter sauce with garlic and lemon juice and zest.
    • Garlic: Fresh garlic clove makes this dish so savory and delicious.
    • Lemon Juice: This is where the magic happens. Lemon juice is the star of this past! Make sure you have at least two lemons on hand.
    • Lemon Zest: Zest is so strong and flavorful, and adds a pop of fresh lemon flavors. Make sure to thoroughly wash your lemons first.
    • Parmesan Cheese: Parmigiano Reggiano is the perfect choice for shredding on top of this pasta.
    • Salt and Pepper: This dish is heavy on the black pepper, and for good reason! It goes great with the lemon and Parmesan. Feel free to add however much you like.
    • Basil or Italian Parsley: This is for garnishing the top. It adds a pop of fresh flavor that you definitely want to include!
    Process photos showing how to make the sauce and cook the pasta.

    Pasta al Limone Recipe

    Get ready for the easiest pasta recipe you’ll ever make! Pasta al limone is so straightforward and alive with flavor. Once you cook the pasta, you will use one cup of the reserved pasta water to make the butter lemon sauce. Pasta cooking water is salty and starchy, and helps to bring the sauce together.

    1. Cook Pasta: In a large pot, filled with salted water, boil your pasta until al dente. Follow package instructions. Drain pasta, reserving 1 cup of the pasta water.
    2. Make Lemon Sauce: Once your pasta is cooked and drained, in a large skillet over medium heat melt your butter. Sautee your minced garlic in the melted butter for just under a minute, add in your cooked pasta, half of your lemon juice, and half of the reserved pasta water.
    3. Add Pasta: Cook the pasta in the skillet, stirring continuously to coat the pasta in the butter mixture. Keep an eye on your pasta as you cook, it should always remain evenly coated in the sauce while it cooks, if it becomes dry or at all, add a little more of the reserved water, but don’t over water your pasta.
    4. Add Lemon and Cheese: Once your pasta has cooked in the skillet, being continually stirred, for about 3 minutes add in the lemon zest, the rest of the lemon juice, and your parmesan cheese. Then continue to stir and cook the pasta, evenly distributing the cheese and zest.
    5. Add Seasoning: Add in salt and pepper and adjust the amount to your liking. The pasta is ready to serve when it is even coated in the lemon butter sauce mixture and the cheese has been evenly melted and distributed throughout the noodles.
    6. Enjoy: Enjoy fresh, plating your pasta with thinly sliced lemon wedges and minced lemongrass for garnish.
    Pasta al limone in the pan.

    Tips for Making Pasta al Limone

    Pasta al limone is such a great recipe to have in your recipe book! It is simple, delicious, and full of flavor. If you are looking for ways to mix things up, or just want your pasta to turn out perfect, try these tips. It will turn out perfectly every time!

    • Add Heavy Cream: If you want to make this more of a cream sauce, you can add 1 cup of heavy cream to the pan when you add your other sauce ingredients. It gives the pasta a little more body and makes the pasta extra creamy and delicious!
    • Add a Protein: This pasta is perfect topped with chicken. I listed some of my favorite chicken recipes above. Other chicken recipes you can try: Grilled Chicken, Lemon Chicken Piccata, and Chicken Francese.
    • Rasp Grater: This is my secret weapon! A rasp grater, sometimes called a microplaner, is the perfect way to grate parmesan. It crumbles it up so small that it completely melts into the sauce, leaving it so creamy. I also like to grate fresh parm on the top of the pasta after I plate everything.

    A fork scooping up pasta al limone.

    Storing Leftovers

    Pasta al limone is so yummy I doubt you’ll have any leftovers! If you do happen to have some you need to store, here is how.

    • In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 5 days. You may need to drizzle olive oil on top when reheating to help the noodles rehydrate.

    More Easy Pasta Recipes

    You’ve got to try these other amazing pasta recipes! They are so easy, and we make them at our house all the time. You can never have too many pasta recipes in your recipe book.

    • In a large pot, filled with salted water, boil your pasta until al dente. Follow the package instructions. Drain the pasta, reserving 1 cup of the pasta water.

    • Once your pasta is cooked and drained, in a large skillet over medium heat melt your butter. Sautee your minced garlic in the melted butter for just under a minute, add in your cooked pasta, half of your lemon juice, and half of the reserved pasta water.

    • Cook the pasta in the skillet, stirring continuously to coat the pasta in the butter mixture. Keep an eye on your pasta as you cook, it should always remain evenly coated in the sauce while it cooks, if it becomes dry or at all, add a little more of the reserved water, but don’t over water your pasta.

    • Once your pasta has cooked in the skillet, being continually stirred, for about 3 minutes add in the lemon zest, the rest of the lemon juice, and your parmesan cheese. Continue to stir and cook the pasta, evenly distributing the cheese and zest.

    • Add in salt and pepper and adjust the amount to your liking. The pasta is ready to serve when it is even coated in the lemon butter sauce mixture and the cheese has been evenly melted and distributed throughout the noodles.

    • Enjoy fresh, plating your pasta with thinly sliced lemon wedges and minced lemongrass for garnish.

    Serves: 6

    Calories382kcal (19%)Carbohydrates45g (15%)Protein12g (24%)Fat17g (26%)Saturated Fat10g (50%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.5gCholesterol45mg (15%)Sodium385mg (16%)Potassium162mg (5%)Fiber2g (8%)Sugar2g (2%)Vitamin A494IU (10%)Vitamin C0.2mgCalcium164mg (16%)Iron1mg (6%)

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

    Course Dinner, Side Dish

    Cuisine Italian, Italian American

    Keyword lemon pasta, pasta al limone, pasta recipes

  • Walnut Pesto

    Walnut Pesto

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    Move over, traditional basil pesto, there’s a new nut in town! Walnut pesto is the perfect combination of earthy, nutty goodness with just the right amount of zing. You won’t want it any other way. Spread it on chicken, toss it with pasta, or even eat it by the spoonful- no judgement here!

    It’s probably pretty clear by now that pesto is one of my favorite Italian dishes. It’s just so earthy and flavorful! You can make it so many different ways and it’s great on tons of different dishes. For starters, try this basil pesto or creamy pesto, and then use it for these delicious stuffed pork chops! It’s one of my favorite recipes! If you’re craving carbs, this 10-minute pesto pasta is another great option.

    Top-down view of walnut pesto in a wooden bowl.

    Pesto Recipe With Walnuts

    Walnut pesto is like a magic potion that transforms even the most boring dishes into something exciting and flavorful! It’s such a great switch up from regular pesto because of its rich and nutty flavor. Whether you’re drizzling it over pasta, spreading it on toast, or using it as a dip for veggies or crostini, this versatile sauce never fails to impress. With its nutty, savory taste and fresh herby aroma, walnut pesto is sure to delight your taste buds and put a smile on your face!

    Good news is, it’s SO easy to make. All you need are a handful of ingredients – walnuts, garlic, basil, olive oil, and Parmesan cheese – and a blender or food processor. Simply toss everything in, pulse until smooth, and bam! You’ve got a batch of homemade walnut pesto that’s ready to elevate any dish. So go ahead and impress your friends and family with your Italian culinary skills! We won’t tell them how easy this was to make.

    Ingredients Needed

    Walnut pesto may sound fancy, but it’s made with simple ingredients that are probably already in your pantry! This combo of a few simple ingredients really packs a punch in the flavor department. You’re going to love it! See the recipe card below for exact measurements.

    • Fresh Basil Leaves: These vibrant green leaves are the star of the show in walnut pesto, giving it that classic herby flavor. If you’re running low on basil, you can also substitute it with other leafy greens like arugula or spinach.
    • Walnuts: These crunchy little guys add a rich, nutty flavor and creamy texture to the pesto. It really is the best! Pistachios or almonds also work if you want a slightly different flavor!
    • Garlic Cloves: Add a spicy, savory kick and depth of flavor to the pesto. If you’re not a fan of raw garlic, you can try roasting it beforehand to mellow out the flavor.
    • Parmesan Cheese: Freshly grated works best! This salty, tangy cheese adds a delicious umami flavor and helps to thicken the pesto. To make your pesto more traditional, try using pecorino romano.
    • Lemon Juice: This adds a bright, tangy flavor to the walnut pesto and helps to balance out the richness of the nuts and cheese.
    • Extra-Virgin Olive Oil: Helps to blend all of the ingredients together smoothly.
    • Kosher Salt: Brings out the flavor in all of the ingredients. Add to taste!

    How to Make Walnut Pesto

    Making walnut pesto sauce is so easy, you could practically do it blindfolded! Just toss all the ingredients into a food processor and blend! From there, you’ve got a nutty, creamy sauce that’s perfect for pasta, pizza, sandwiches, and more.

    1. Blend: Add the basil leaves into a food processor along with the walnuts, parmesan cheese, garlic cloves, lemon juice, and salt. Then pulse until the ingredients are finely chopped but not quite a paste.
    2. Add Olive Oil, Blend Again: Remove the lid and slowly pour half of the extra virgin olive oil and pulse the ingredients together until it’s mixed well. For a more liquid style pesto add the remainder olive oil and then pulse again to mix.
    3. Adjust Flavor: Taste the sauce and then adjust the seasoning as desired.
    3-photo collage of ingredients being blended together.

    Tips and Tricks

    Customize your walnut pesto to your heart’s content! Want it spicier? Add some red pepper flakes. Prefer a smokier flavor? Try using smoked paprika instead of garlic. The possibilities are endless, so have fun experimenting and perfecting your own unique blend of nutty goodness!

    • Toast Walnuts: Toast your walnuts before using them in the pesto to bring out their nutty flavor and make them easier to blend.
    • Don’t Over-blend: Don’t over-blend the pesto – a few pulses is all you need to achieve a creamy texture.
    • Adjust Consistency: If the pesto seems too thick, you can thin it out with a little extra olive oil.
    • Customize: Experiment with different herbs, nuts, and cheeses to create your own unique spin on classic walnut pesto.

    Storing Leftovers

    You’ll want to make sure you store leftovers of this sauce. It’s so great to have on hand! You can use it for so many different things. Pasta, sandwiches, flatbread pizzas, you name it!

    • In the Refrigerator: Don’t let your precious homemade walnut pesto go to waste! To store it properly, simply transfer leftover pesto to an airtight container and then pop it in the fridge. It will stay good for about a week. Just remember to add a thin layer of olive oil on top so it doesn’t oxidize.

    Closeup of a spoonful of pesto.

    Delicious Ways to Use Walnut Pesto

    Now that you have a batch of homemade walnut pesto made, here are a few of my favorite recipes to try it out with! The pesto takes the flavor of each dish to the next level. If you’re wondering what to do for dinner this week, these are great contenders!

    • Add the basil leaves into a food processor along with the walnuts, parmesan cheese, garlic cloves, lemon juice, and salt. Pulse until the ingredients are finely chopped but not quite a paste.

    • Remove the lid and slowly pour half in the olive oil and pulse the ingredients together until it’s mixed well. For a more liquid style pesto add the remainder olive oil and pulse again to mix.

    • Taste the sauce and adjust the seasoning as desired.

    Serves: 4

    Calories278kcal (14%)Carbohydrates3g (1%)Protein7g (14%)Fat28g (43%)Saturated Fat5g (25%)Polyunsaturated Fat7gMonounsaturated Fat15gCholesterol9mg (3%)Sodium492mg (21%)Potassium114mg (3%)Fiber1g (4%)Sugar1g (1%)Vitamin A1049IU (21%)Vitamin C5mg (6%)Calcium191mg (19%)Iron1mg (6%)

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

    Course Sauce

    Cuisine Italian

    Keyword walnut pesto, walnut pesto recipe