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Thai Basil Chicken is a quick and easy chicken dinner that is bursting with fresh flavors. Bell peppers, fresh basil, and a unique blend of sauces make this chicken so crave-able!
Chicken dinners are a common thing at my house. Chicken is inexpensive, easy to cook, and a great way to fill bellies on a budget. If you are looking for more chicken dinner inspiration, you’ve got to try this simple Crockpot Tuscan Chicken, this amazing Baked Honey Sesame Chicken, and this Cashew Chicken.
Thai Basil Chicken Recipe
Are you getting tired of the same old flavors when it comes to your chicken meals? This Thai basil chicken recipe takes just 30 minutes and is so full of flavor you won’t believe it’s chicken breast! Of course you can use whatever part of the chicken you prefer. I love the taste of this dish so much, especially served with jasmine rice or coconut rice. It’s just as good as a Thai restaurant, for less than half the cost!
When you order this dish at a Thai restaurant, it’s called Pad Krapow Gai. This dish is made with red bell peppers, but you can serve it with other vegetables like air fryer frozen broccoli or garlic edamame. You can add a fried egg to make this dish extra filling and flavorful. It’s basically a chicken stir fry so add whatever you think would taste good! The more you add to the pan, the more flavors combine to make a delicious dish.
Ingredients
This Thai basil chicken is a simple recipe that you really can’t get wrong. These ingredients are simple and straightforward. If you can get the ingredients from an Asian market, the dish will taste much more traditional. You can find the measurements below in the recipe card.
Chicken Breasts: You can use chicken thighs, or even ground turkey instead.
Canola Oil: You can use vegetable oil instead. This is for cooking the chicken and veggies.
Shallot: They are a subtle flavor but add so much flavor to the chicken.
Red Peppers: Sweet bell peppers are the perfect thing to make with the chicken.
Thai Chili, or Serrano Pepper: A little heat really takes this dish to the next level! I think it tastes great with Thai chili or serrano chilis, so grab whatever you can find and it will be perfect.
Soy Sauce: This is a fermented soy bean sauce that is salty and so full of flavor.
Oyster Sauce: This is a sweet and salty sauce made mostly from oyster juices.
Fish Sauce: Fish sauce has a little fish flavor, but mostly it is salty and very umami.
Brown Sugar: A little brown sugar makes the sauce the perfect consistency and helps balance the sweetness.
Thai Basil: Thai holy basil is the type of basil that you will want to grab. You should be able to find it at your local Asian market.
Recipe for Thai Basil Chicken
I love how simple it is to make this Thai basil chicken. If you have a wok, this is a great recipe to make in it. It also works great in a skillet or cast iron pan. Whatever you use, make sure to heat the oil first before adding the chicken. Basil is a really fragile ingredient, so make sure you add it in after turning off the burner.
Cook Chicken: Add the oil to the wok and heat over medium-high heat. Cook the chicken for 3-5 minutes until almost cooked through.
Add Veggies: Add the minced garlic, shallots, and peppers. Stir fry until fork tender but still crisp.
Whisk Sauce: To make the sauce, combine the soy sauce, oyster sauce, fish sauce, and brown sugar in a bowl. Whisk to combine.
Add Sauce: Add the sauce and stir fry until the sauce thickens and coats the chicken.
Add Basil: Turn off the heat and toss in the basil, reserving a few leaves for garnish. The heat will soften and wilt the basil leaves.
Enjoy: Serve immediately with rice. Garnish with fresh basil leaves. Enjoy!
Tips for Making Thai Basil Chicken
Making Thai basil chicken is really simple and so delicious. Here are a few tips for making this dish authentic and just the way you and your family like it!
Ground Turkey: This dish is often made with ground turkey. Use ground turkey or ground chicken instead of chicken breast. You can also make a ground beef dish (Thai Basil Beef) using the same ingredients and it’s amazing!
Sourcing Ingredients: This dish will taste more authentic if you get the ingredients from an Asian market. It can also be really fun to explore new marketplaces other than your regular grocery store. You will find lots of fresh produce and ingredients you can’t get anywhere else!
Add More Spice: This dish is traditionally spicy. If you want to add more spice, you can add more chili peppers. If you really want to turn up the heat, include the seeds. If you are on the other end and don’t want this dish spicy, you can leave out the spicy peppers.
Storing Leftovers
Thai basil chicken makes great leftovers because it reheats really easily and tastes just as amazing a few days later. Here is how to store your leftovers.
More Thai Recipes
Thai flavors are my husband’s favorite, so I’ve spent a lot of time trying to recreate our favorite dishes you get at the restaurant. Here are a few that are always a hit anytime I serve them.
Add the oil to the wok and heat over medium-high heat. Cook the chicken for 3-5 minutes until almost cooked through.
Add the minced garlic, shallots, and peppers. Stir fry until fork tender but still crisp.
To make the sauce, combine the soy sauce, oyster sauce, fish sauce, and brown sugar in a bowl. Whisk to combine.
Add the sauce and stir fry until the sauce thickens and coats the chicken.
Turn off the heat and toss in the basil, reserving a few leaves for garnish. The heat will soften and wilt the basil leaves.
Serve immediately with rice. Garnish with fresh basil leaves. Enjoy!
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.
Take a bite of heaven with every forkful of this dreamy Italian cream cake. It’s rich and nutty, covered with the most amazing cream cheese frosting! It’s great for special occasions, but really, there’s no wrong time to make it!
Italian cream cake is a mouthwatering dessert that’s sure to satisfy. It’s made with layers of rich, moist cake that are infused with a blend of cream cheese, coconut, and pecans. The cream cheese frosting is light and fluffy, with just a hint of tang! When you take a bite, you’ll experience a burst of creamy goodness that’s sure to leave you wanting more! It’s SO good.
Italian cream cake is perfect for any occasion, from birthday parties to family gatherings. Its elegant appearance and delicious flavor make it an ideal dessert for serving to guests! Whether you’re looking for a decadent dessert to impress your friends or just want to treat yourself to something special, Italian cream cake is the perfect option! If you love homemade cake as much as I do, you’ll have to check out my full list of recipes here!
Why is it Called Italian Cream Cake?
Some say this cake originated in renaissance Italy, others say it came from an Italian baker that moved to the US. Despite its name, it’s actually a very popular southern dessert, similar to butter pecan cake!
Ingredients You’ll Need
Don’t be intimidated by the list of ingredients, you’ll probably have most of them in your pantry! The combination of these ingredients creates the most rich and moist texture. Paired with the sweet and nutty flavor, you’ll absolutely love it! Note: all measurements can be found in the recipe card below.
Cake Flour: Gives the cake structure. You can also use all-purpose flour, but it will have a slightly different crumb.
Granulated Sugar: Makes the cake nice and tender and also adds sweetness!
Baking Powder and Baking Soda: You need both of these to make sure your cake rises properly.
Salt: Just a pinch to boost all of the flavors.
Buttermilk: The key to an ultra-moist cake- the acidity in buttermilk helps to make it super soft and tender. Don’t skip it! If you don’t have any buttermilk on hand, you can make it from scratch using my recipe here!
Milk: Any type of milk will work fine, but I recommend using whole milk. The higher the fat percentage, the more moist your cake will be!
Vanilla: Adds extra flavor to the Italian cream cake. Use pure vanilla extract for best results!
Almond Extract: I love adding almond extract because of its deep nutty flavor!
Vegetable Oil: Adds moisture to the cake and gives it a tender crumb.
Large Egg Whites: Can’t forget these! They give the cake a light and airy texture.
Sweetened Coconut Flakes: Add a tasty texture and nutty flavor.
Chopped Pecans: You can also toast these for a deeper flavor.
Cream Cheese Frosting
Unsalted Butter: A rich, creamy base for the frosting.
Cream Cheese: You want this to be at room temperature so it mixes together with the other ingredients smoothly.
Vanilla and Almond Extract: Give the cream cheese frosting delicious flavor! You can adjust it to taste.
Powdered Sugar: Adds sweetness and gives the frosting a smooth texture.
Toasted Pecans and Coconut: For decorating your Italian cream cake with.
How to Make Italian Cream Cake
It’s super easy and super delicious! There’s a reason why this cake is a popular dessert in the south. It’s rich, creamy, and has the best nutty texture! Make this for your next get-together, and I promise your guests will love it.
Cake
Preheat Oven, Prepare Pans: Preheat the oven to 350 degrees Fahrenheit. Grease 2 8-inch round cake pans and set aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: Add the buttermilk, vanilla, almond extract and oil to the dry ingredients and then beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
Whip Egg Whites: In a separate bowl, whip the egg whites until medium stiff peaks form. Fold into the batter until most of the egg whites disappear.
Fold in Pecans and Coconut: Add the chopped pecans and coconut flakes to the batter and fold in.
Add to Pans and Bake: Separate the batter evenly into the two cake pans and then bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely. For easier frosting, wrap the cooled cake layers in plastic wrap and freeze for 4 hours or overnight before assembling.
Frost and Decorate: Frost with the cream cheese frosting and then decorate with the reserved pecans and coconut. .
Cream Cheese Frosting
Butter Mixture: Add the cream cheese and butter to the bowl of a mixer and beat until combined and smooth.
Add Sugar and Flavor Extracts: Add the powdered sugar 2-3 cups at a time and mix on low until it is moistened enough to now spill out of the bowl once the speed is increased. Continue this until all the powdered sugar has been added. Scrape down the sides and bottom of the bowl, add the extracts and beat until smooth.
Tips and Tricks
Follow these simple tips and your Italian cream cake will turn out perfectly! Be warned, making homemade cakes is addictive! Not only does it make your kitchen smell amazing, but it tastes even better.
Use Room Temperature Ingredients: Using room temperature eggs, buttermilk and milk will help the cake batter come together more easily. This will also help achieve a smooth frosting when the butter and cream cheese are both room temperature.
Don’t Overmix: Mix the batter until just combined. Overmixing will make your cake turn out gummy and chewy.
Don’t Open The Oven Early: Opening the oven too soon will cause a rush of hot air to escape, drastically dropping the baking temperature around your cake. This will cause your cake to collapse. Try to wait until at least 35 minutes before opening the oven to check the cake.
Cake Flour: Using cake flour will yield a more tender cake because the protein content is lower. If you don’t have cake flour you can make it from scratch! For every 1 cup of all-purpose flour, remove 2 tablespoons of the flour and replace with cornstarch and sift together. Once fully sifted, measure out the needed amount for the recipe.
Toasting: Toast the pecans and coconut by spreading evenly on a baking sheet and baking at 350 degrees Fahrenheit for 5-7 minutes. Stir every few minutes to avoid burning. Let cool completely before adding to the cake batter or using to decorate the cake.
How Long Will My Italian Cream Cake Last?
If stored properly, you can enjoy it all week! I love having this on hand to enjoy whenever I get a sweet tooth.
In the Refrigerator: Store leftover cake in the fridge either in an airtight container or wrapped with plastic wrap for 4-5 days.
More Delicious Homemade Cakes
If you loved this Italian cream cake, here are a few more recipes you need to try! They’re all rich, moist, and packed with mouthwatering flavor. Be sure to snag a piece for yourself, they’re going to go fast!
Take a bite of heaven with every forkful of this dreamy Italian cream cake. It's rich and nutty, covered with the most amazing cream cheese frosting! It's great for special occasions, but really, there's no wrong time to make it!
Course Dessert
Cuisine American, Italian, Italian American
Keyword italian cream cake, italian cream cake recipe
Preheat the oven to 350 degrees fahrenheit. Grease 2 8 inch round cake pans and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Add the buttermilk, milk, vanilla, almond extract and oil to the dry ingredients and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
In a separate bowl, whip the egg whites until medium stiff peaks form. Fold into the batter until most of the egg whites disappear.
Add the chopped pecans and coconut flakes to the batter and fold in.
Separate the batter evenly into the two cake pans and bake for 35-40 minutes, or until the center of the cake springs back when pressed on. Let cool completely. For easier frosting, wrap the cooled cake layers in plastic wrap and freeze for 4 hours or overnight before assembling.
Frost with the cream cheese frosting and decorate with toasted pecans and toasted coconut. .
Cream Cheese Frosting
Add the cream cheese and butter to the bowl of a mixer and beat until combined and smooth.
Add the powdered sugar 2-3 cups at a time and mix on low until it is moistened enough to now spill out of the bowl once the speed is increased. Continue this until all the powdered sugar has been added. Scrape down the sides and bottom of the bowl, add the extracts and beat until smooth.
A protein smoothie is easy to digest and full of nutrients to keep your body happy until lunch. Not to mention it’s absolutely delicious! Try out this recipe and you’ll be hooked.
I love protein powder, I always have some somewhere in the house. It’s a great way to make sure that my family and I are getting the vitamins and nutrients we need. You can do more than just mix them with milk or water. I like making snacks to keep in the fridge or freezer that are really filling and tasty. Try out these quick and easy Protein Balls, these delicious Protein Pancakes, and these Protein Bars.
Protein Smoothies
We’ve all been burned out on breakfast repeats before. No one wants the same old thing for breakfast again and again! As much as I love overnight oats and homemade granola, if I eat them over and over again, my body starts to want something else. Enter protein smoothies! They are the perfect solution for a quick and easy breakfast that is full of nutrients and the taste never gets old.
After your body has been asleep for (hopefully) 8 hours, it wants to break it’s long fast in the best way possible. A smoothie is easy to digest, full of nutrients that the body needs to start the day, and also tasted delicious. If you are looking for a quick and flavorful breakfast than this protein smoothie is the way to go! It takes 10 minutes to whip up, and can be the perfect way to fill you up without dirtying a lot of dishes with other breakfast recipes.
Protein Smoothie Ingredients
A protein smoothie is a perfect breakfast or a filling snack. There is something so satisfying about a protein shake in the morning, and this smoothie takes a regular shake and upgrades it. It’s better for you, and it tastes better too. I like to use a whey protein powder, but if you have an allergy or aversion there are plenty of really great plant based protein powders to choose from. You can find the measurements below in the recipe card.
Almond Milk or Milk: Any milk will work for this smoothie. Sometimes I add coconut milk or cashew milk, all of them are delicious.
Protein Powder: Use your favorite brand! There are so many brands out there, I’m sure you’ll be able to find one that works for your family. I prefer to use chocolate flavor, but vanilla goes with everything.
Banana: Frozen bananas are really the key to a perfect smoothie! They blend up so smooth and make the perfect texture smoothie.
Blueberries: Buy a big bag of frozen blueberries to keep on hand for your next smoothie. They are full of vitamins and taste amazing.
Spinach: Spinach is a great source of Vitamin A, Vitamin K, and Iron. It also has a really mild flavor so you won’t even taste it, and you get all the benefits of eating spinach.
Almond or Peanut Butter: Nut butters are not only delicious, but they have lots of proteins and fats that will make this smoothie filling and tasty. Cashew butter is another great choice. If you don’t want to add a nut butter, greek yogurt is also another high protein choice.
Ice: I find that if I add frozen fruit, I don’t usually need ice.
Protein Smoothie Recipe
The only thing you need to know about mixing up this high protein smoothie is add the liquid first. Whether you choose non-dairy milk or to use a fruit juice like orange juice instead, add your liquid first. This will keep the protein powder from sticking to the side and clumping together. You can add granola on top to make it more like an acai bowl. It tastes absolutely amazing!
Add Milk: Add the almond milk to a high-powered blender.
Add Other Ingredients: Add the protein powder, banana, blueberries, spinach, and then almond butter.
Blend: Blend on high until smooth and creamy. Add more almond milk if needed to help blend the ingredients. Add more almond milk and ice to reach desired consistency. I prefer my smoothie thicker so I add ice!
Tips for Making Protein Smoothies
Protein smoothies come in all flavors and varieties. You can literally make this smoothie however you want! Here are some of my favorite variations and ways to make this protein smoothie even better for you.
Frozen Fruit: Frozen Banana is a MUST! It creates the best creamy texture in smoothies. I freeze a bunch of overripe bananas in the freezer so they are ready to use.
Alternative Ingredients: Switch up the berries. Use strawberries, raspberries, mangoes, or mixed berries. You can add more protein by adding things like oats, flaxseeds, chia seeds, or hemp hearts.
Sweeteners: Make it sweeter by adding honey or agave if you prefer. Maple syrup is also a great choice and so delicious.
Storing Leftovers
Everyone knows that a protein smoothie is best eaten fresh! Even after a few hours in the fridge, they start to separate and melt and never taste quite the same. This recipe makes enough for one serving, and I recommend eating it all right away.
More Delicious Smoothie Recipes
Especially when fresh fruits are in season, you need to have some smoothie recipes on hand! Go to your local farmers market, buy extra fruit and freeze half of it. Then the rest of the year you have ripe flavorful fruit to throw in your smoothies. Here are some of my favorite recipes!
A protein smoothie is easy to digest and full of nutrients to keep your body happy until lunch. Not to mention it's absolutely delicious! Try out this recipe and you'll be hooked.
Course Breakfast
Cuisine American
Keyword 5 minute, Healthy, protein smoothie
Prep Time 5minutes
Total Time 5minutes
Servings 1
Calories 271kcal
Author Alyssa Rivers
Ingredients
3/4cupunsweetened almond milk,or milk
1scoopprotein powder,chocolate or vanilla
1/2frozenbanana
1/2cupfrozen blueberries
1cupfresh spinach leaves
1tablespoonalmond butter,or peanut butter
ice,as needed
Instructions
Add the almond milk to a high-powered blender.
Add the protein powder, banana, blueberries, spinach, and almond butter.
Blend on high until smooth and creamy. Add more almond milk if needed to help blend the ingredients. Add more almond milk and ice to reach desired consistency. I prefer my smoothie thicker so I add ice!
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Creamy Tuscan sausage pasta is pretty much a one pan wonder you will want to cook over and over again! Perfect for a busy night, this is a hearty comforting dish that will truly satisfy.
Tuscan recipes are so divine! I love the flavor combination of sun-dried tomatoes, cheese, and cream! These reader-favorite Tuscan recipes are the perfect example: try Creamy Tuscan Scallops, Shrimp or Chicken!
Italian Sausage Pasta
This is a super easy pasta recipe that tastes like you slaved over it all day. This Tuscan dish has tender pasta, savory sausage, flavorful sun-dried tomatoes and spinach all smothered in a creamy decadent sauce. It’s insanely delicious and it’s so quick and easy! You can even argue that it’s made in one pan, especially if you already had pasta already cooked. This creamy sausage pasta hits the spot when comes to wanting something full of flavor and comforting. It will no doubt become a new family favorite!
This will feel like you’re eating at a fancy Italian restaurant or having an intimate dinner for two all in the comfort of your own home. Pair this with a side of breadsticks, some roasted vegetables and a tasty chocolate dessert and you have fine dining perfect for busy weekdays. Whether it’s your first time with a Tuscan sauce or not, you have to try this tonight! You are going to love the way the sausage and sun-dried tomatoes come together in this sauce. It’s heavenly.
What is Tuscan Cooking?
Tuscan food is based on the Italian idea of cucina povera or “poor cooking.” It’s a concept of cooking that started very literally. It means simple meals that are inexpensive and could easily be made into large amounts. For instance this recipe can be doubled super easily as could this Tuscan pasta salad or vegetable and chicken stew. They are filling dishes that taste amazing without super expensive ingredients!
Tuscan cooking doesn’t use complicated seasonings or elaborate ingredients. This is because they focus on using fresh, high-quality ingredients that bring out incredible flavors without the extras. It’s delicious done simply!
Ingredients for Tuscan Sausage Pasta
Creating this creamy dish is fast and easy and doesn’t take a bunch of crazy ingredients. Pick your favorite type meat! Ground sausage, pork, chicken and turkey all work so well. You can also control the spice level depending on what kind of sausage you get. If you like it hot, feel free to add red pepper flakes as garnish as well!
Penne Pasta: I love penne because it soaks up the delicious sauce, but you can use your favorite pasta instead.
Ground Sausage: Pick your favorite kind- mild, or spicy, pork or chicken!
Heavy Cream: Makes the sauce so nice and creamy!
Chicken Broth: Adds richness and flavor.
Garlic Powder: Garlic adds a great flavor in this Tuscan pasta.
Italian Seasoning: I love this seasoning, it has all the great spices together in one blend. You can make your own using my recipe here.
Parmesan Cheese: Love this cheese with this dish. Fresh is best if you have it! Grating your own cheese makes all the difference in flavor.
BabySpinach: Super nutritious and adds a pop of color! You can also use kale as a substitute.
Sun-Dried Tomatoes: Sweet and savory, these are just so good. Look for sun-dried tomatoes either in the produce section or the canned vegetable aisle!
How to Make Creamy Tuscan Sausage Pasta
Truly, this dish couldn’t be easier. You are going to love that it tastes so amazing but is so simple to throw together. It’s perfect for a busy weekday, or a quiet weekend. Either way you have to try it!
Precook Pasta: Bring a large pot to boil and then cook the pasta according to package directions.
CookSausage: In a large skillet add the sausage. Cook and crumble until it is no longer pink. Then set aside on a plate.
Prepare Sauce: Add the heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun-dried tomatoes and then let it simmer until the spinach starts to wilt. Then add the sausage back to the pan and add the pasta and stir until heated throughout.
Tips and Variations
Use your imagination and what you have on hand to create this amazing creamy Tuscan pasta! You’re going to love how it turns out.
Pasta: I love using pasta that can really soak up the sauce and hold it in its crevices. For this creamy sausage pasta you can use almost any pasta you like, even spaghetti if that’s what you have on hand. Try cavatappi, rigatoni, conchiglie, tagliatelle, or fusilli for fun and ease.
Al Dente: Cook your pasta al dente. This means that the pasta is tender but is still chewy and holds it shape with a bit of firmness. This will allow the pasta to absorb the sauce a bit and hold on to the flavor in every bite.
Sausage: You can use just about any sausage you would like. I prefer to use Italian sausage, which is just sausage flavored with Italian-type spices versus regular sausage, but both will work. Italian sausage can be found in both mild and spicy, and either will taste amazing. For leaner versions try chicken or turkey Italian sausage.
Heavy Cream: You can use half and half instead of heavy cream to also cut a few calories but your sauce won’t turn out quite as rich.
Spinach: If you don’t have fresh spinach, frozen will work. Be sure to really squeeze out any of the extra liquid. Kale and Swiss chard can also be used.
How to Store Creamy Tuscan Sausage Pasta
Like most Italian dishes, this sausage pasta is almost better the next day after the flavors have had time to meld together. Heat up your leftovers for a quick and satisfying lunch!
In the Refrigerator: Keep leftovers tightly covered in an airtight container for up to 4 days.
In the Freezer: You can also keep this frozen for up to 4 months. Thaw overnight in the fridge and reheat in the microwave or on the stove. If it needs thinning add a bit of chicken broth or water as it heats.
More Incredible Pasta Recipes
Pasta is the ideal comfort food. It’s customizable and so satisfying! It also makes the BEST leftovers and is so easy to reheat for a quick and easy lunch. Need a new way to serve up pasta tonight? Try one of these tried and true favorites for dinner that’s guaranteed to win the family over.
Bring a large pot to boil and cook the pasta according to package directions.
In a large skillet add the sausage. Cook and crumble until it is no longer pink. Set aside on a plate.
Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the sausage back to the pan and add the pasta and stir until heated throughout.
Originally posted on February 17, 2021 Updated on March 10, 2023
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.
This Easy Homemade Marzipan will take your baking to the next level! It’s a quick and simple recipe that will bring delicious almond flavor to your cakes and cookies. It’s also easily colored and shaped into fun decorations!
I never ate anything almond-flavored growing up. Once I got into baking, I realized how amazing almonds are for just about anything! Some of my favorite almond recipes include these delicious Almond Cookies, this scrumptious Almond Cherry Bread, and this simple Almond Joy Poke Cake.
What is Marzipan?
If you had to ask this question, you are not alone! The first time I’d ever even heard of marzipan was on a baking show on television! It’s basically a sweetened almond paste dough. The texture is smooth, and it’s made up of almonds, sugar, and water. Some people also put eggs and corn syrup, but I choose not to when I’m making it at home. If you don’t feel comfortable working with raw eggs than this recipe is for you! You blend it all up in a food processor and it has many uses. It is mostly used to add flavor to baked goods, but sometimes it is also colored and used as decoration like fondant.
It is used often in Germany, and one recipe that I love making that calls for marzipan is stollen bread. Surprisingly it tastes amazing in pineapple cake and even chocolate cake! You can also include it in things like sugar cookies, truffles, and challah bread. It is a really versatile ingredient that is so fun to play with. It has the perfect amount of sweetness and a really nice almond flavor.
Ingredients
This homemade marzipan recipe is a breeze! You don’t have to worry about things like blanched almonds, raw egg whites. This is a vegan marzipan recipe that really keeps things simple and delicious! Instead of using finely ground almonds, I like to find some fine almond flour. I use powdered sugar as a sweetener, but maple syrup would also be a great option. You can find the measurements below in the recipe card.
Fine Almond Flour:You should be able to find this in the special flour section at the grocery store.
Powdered Sugar: This is how you sweeten your marzipan while keeping a really smooth texture.
Water: This helps to bring all of the ingredients together.
Almond Extract: This gives you extra almond flavor and makes it taste like the traditional marzipan recipe.
Rose Water: This is optional, I really like it but it’s not for everyone!
Marzipan Recipe
This homemade marzipan is perfect for the holidays. It’s exactly what you need for your Christmas cake! It’s also amazing for marzipan cookies or for covering your cake. Some people choose to eat it as is with apricot jam! However you choose to use it, you’ll love how simple this recipe is.
Add Dry Ingredients: Add almond flour and powdered sugar to a food processor and pulse until combined into a fine powder.
Add Wet Ingredients: Add the water, almond extract, and rose water if desired. Mix until everything comes together into one big ball. If the mixture is still sticky enough to stick to your fingers, add more almond flour and powdered sugar 1 tablespoon of each at a time until not sticky enough to stick to your hands.
Knead: Remove to a clean surface and knead for a minute or two until smooth. Roll into a log and wrap in plastic wrap. Chill in the fridge for an hour before using.
Tips for Making Homemade Marzipan
Marzipan is a really simple way to take your desserts to the next level. It takes 10 minuets to make and will need an hour to chill. If you travel to Europe you will run into a lot of marzipan desserts! Here are a few tips for making your own at home.
Sifting Ingredients: No need to sift the powdered sugar or almond flour as they will be mixed together in the food processor, eliminating any clumps.
Almond Flavor: I always recommend tasting your recipe to see if there is anything you need to add. If you want more almond flavor, add more almond extract. If you don’t love the fan of almond extract flavor, then you can add less or leave it all out together.
Using Marzipan: If this is your first time using marzipan, I would look some recipes up online! Marzipan can be used to make candies, fill pastries, or even rolled out to cover cakes or pastries. People use it like a fondant to cover a cake with a nice smooth finish.
Storing Leftovers
Marzipan is easy to store in the refrigerator or the freezer. It tastes best when it’s fresh, but I’ve pulled it out of the freezer and it still has great flavor and texture.
In the Refrigerator: Store in the fridge wrapped tightly in plastic wrap for up to two weeks.
In the Freezer: Store in the freezer by wrapping tightly in plastic wrap and then in a ziplock bag for up to two months.
More Almond Flour Recipes
Whether you a eating gluten free, or just love the taste of almond flour, I have recipes for you! Almond flour is fun to work with and has great flavor. I’ve done all the hard work of perfecting these recipes, so all you have to do is bake and enjoy!
This Easy Homemade Marzipan will take your baking to the next level! It's a quick and simple recipe that will bring delicious almond flavor to your cakes and cookies. It's also easily colored and shaped into fun decorations!
Course Dessert
Cuisine European
Keyword almond paste, almond recipes, marzipan
Prep Time 10minutes
Chill Time 1hour
Total Time 1hour10minutes
Servings 2Cups
Calories 1132kcal
Author Alyssa Rivers
Ingredients
2 ¼cupsfine almond flour
1 ¾cuppowdered sugar
¼cupwater
2teaspoonsalmond extract
¼teaspoonfood grade rose wateroptional
Instructions
Add almond flour and powdered sugar to a food processor and pulse until combined into a fine powder.
Add the water, almond extract, and rose water if desired. Mix until everything comes together into one big ball. If the mixture is still sticky enough to stick to your fingers, add more almond flour and powdered sugar 1 tablespoon of each at a time until not sticky enough to stick to your hands.
Remove to a clean surface and knead for a minute or two until smooth. Roll into a log and wrap in plastic wrap. Chill in the fridge for an hour before using.
These blueberry muffins with a sugared glaze are so good, they should be illegal! Soft, buttery, and bursting with sweet blueberry flavor, they’re the perfect excuse to have dessert for breakfast.
Blueberries are one of my all-time favorite fruits and they work SO well in so many different bread and dessert recipes. If you love blueberries as much as I do, blueberry cookies, blueberry buckle, and blueberry lemon pound cake are a few more great recipes for you to try!
Blueberry Muffin Recipe
Blueberry muffins with a sugared glaze are the perfect breakfast option for those who like a touch of sweetness in their morning routine. (Who doesn’t?!) The burst of tangy blueberries in every bite and the sugary glaze on top make for a scrumptious and satisfying breakfast treat. They’re also great for enjoying as an afternoon snack, or whenever you’re craving something sweet, really.
Not to mention, these muffins are an ideal grab-and-go option for those busy mornings when you’re rushing out the door. Really though, making these blueberry muffins is almost as easy as eating them! With just a few simple ingredients and your muffin tin, you can whip up a batch of these berry-filled treats in no time. Plus, with the irresistible aroma of freshly baked muffins wafting through your kitchen, you’ll be the envy of all your neighbors! Psst- love blueberries? You can find my full list of recipes using them here!
Ingredients Needed
Just a few simple ingredients and you’ll be on your way to blueberry muffin heaven! I love how this recipe uses so many standard baking ingredients. It makes whipping up a batch of muffins a breeze! See the recipe card below for exact measurements.
Butter: A key ingredient for adding richness and moisture to the muffins. Without butter, the muffins would be dry and lack flavor.
White Sugar: Provides sweetness and helps to balance the tartness of the blueberries. Sugar is also important for creating a tender crumb and light texture. You can also use brown sugar instead if you want a deeper sweetness.
Large Eggs: Help to bind the ingredients together and add structure to the blueberry muffins.
Vanilla Extract: Adds a warm, sweet flavor to the muffins and also complements the blueberries well.
Blueberries: Blueberries provide a burst of flavor in every bite and are packed with antioxidants. (A win-win!) Good news- fresh or frozen blueberries can be used in this recipe.
Milk: Adds moisture and helps to create a tender crumb. Whole milk works best! The higher the fat percentage, the more tender your muffins will be.
Salt: Just a pinch to enhance the overall flavor of the muffins.
Baking Powder: Essential for giving the muffins their light and fluffy texture.
White Flour: Gives the muffins structure! Just regular all-purpose flour works fine.
Cinnamon: A warm spice that complements the flavor of the blueberries perfectly.
For the Sugared Glaze:
Powdered Sugar: Gives the glaze its signature thickness and texture. Without it, the glaze would be runny and lack sweetness.
Vanilla: Adds a warm and inviting flavor to the glaze.
Heavy Cream: Gives the glaze a rich and creamy consistency that’s perfect for drizzling over those warm blueberry muffins.
How to Make the BEST Blueberry Muffins
Making homemade muffins is so easy! These blueberry muffins only take 10 minutes to prepare, 20 minutes to cook, making them the perfect sweet treat for when you’re short on time!
Preheat Oven, Prep Pan: Preheat the oven to 375 degrees F. Then spray or line a muffin pan with paper liners and set aside.
Mix Wet Ingredients: Beat together the sugar and butter until creamy. Add in the eggs, vanilla and milk. Then stir to combine.
Mix Dry Ingredients, Coat Blueberries: In another bowl, stir together the salt, baking powder, flour, and cinnamon. Place the blueberries in a small bowl and then sprinkle 2 teaspoons of the flour mixture over them. Then toss to coat the berries with flour.
Combine: Add the remaining flour mixture to the wet ingredients and mix until just barely combined. Fold in the blueberries by hand so they’re evenly dispersed through the batter.
Bake: Fill muffin tins 3/4ths the way full and bake for 25-30 minutes.
Cool and Enjoy: Remove and then allow to cool before glazing.
Glaze
Combine Ingredients: Beat together all of the ingredients and then either spoon over the muffins or carefully dip the tops of the blueberry muffins in the glaze.
Tips and Variations
Want to take your homemade blueberry muffins to the next level? Follow these tips for muffin perfection! From using frozen berries to avoiding overmixing the batter, these simple tricks will help you create bakery-worthy muffins that are sure to impress. They’re super addictive. Don’t say I didn’t warn you!
Switch Berries: If you want to substitute in strawberries or raspberries for the blueberries that would work out great! I’m sure other berries would work – fresh or frozen as long as you keep the same amount as indicated.
Frozen Blueberries: Fresh or frozen blueberries work great in this recipe. If using frozen blueberries, be sure to thaw them first and pat them dry with a paper towel to prevent excess moisture in the muffins. Keep an eye on your muffins made with frozen berries- you may need to add a minute or two of cook time to counteract the added moisture.
Don’t Overmix: Use a gentle hand when combining your wet ingredients, dry ingredients, and blueberries. One, you don’t want to smash your blueberries, and two, if you overmix your batter you may end up with hard, rubbery muffins. Note: some small lumps are okay!
Cool Before Glazing: Wait until your blueberry muffins have cooled completely before glazing to prevent the glaze from melting and running off the muffins.
Storing Leftovers
So you’ve made a batch of delicious blueberry muffins, now what? Here’s how to store them and keep them fresh if you have some left over!
At Room Temperature: Store for 3-4 days wrapped in plastic wrap or in an airtight container.
In the Freezer: You can also freeze leftover blueberry muffins! Wrap tightly in plastic wrap, then transfer to a freezer bag. They should stay good for 2-3 months. Thaw overnight in the fridge before serving!
Note: For that freshly-baked effect, pop your leftover muffins in the microwave or toaster oven for a few seconds before enjoying them!
More Delicious Blueberry Treats
Blueberry desserts are always a good idea. If you have any leftover blueberries, here are a few more great recipes to try! They’re perfectly juicy, sweet, and sure to win you over.
These blueberry muffins with a sugared glaze are so good, they should be illegal! Soft, buttery, and bursting with sweet blueberry flavor, they're the perfect excuse to have dessert for breakfast.
Course Breakfast
Cuisine American
Keyword blueberry muffins, blueberry muffins with a sugared glaze, Muffin Recipes
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 12Muffins
Calories 337kcal
Author Alyssa Rivers
Ingredients
1stickbutter
1cupwhite sugar
2large eggs
2teaspoonsvanilla extract
2cupsblueberries
1/2cupmilk
1/4teaspoonsalt
2teaspoonsbaking powder
2cupswhite flour
1/4teaspooncinnamon
Sugared Glaze:
2cupspowdered sugar
1teaspoonvanilla
4tablespoonsheavy cream
Instructions
Preheat the oven to 375 degrees F. Spray or line a muffin tin and set aside.
Beat together the sugar and butter until creamy. Add in the eggs, vanilla and milk. Stir to combine.
In another bowl, stir together the salt, baking powder, flour, and cinnamon. Place the blueberries in a small bowl and sprinkle 2 teaspoons of the flour mixture over them. Toss to coat the berries with flour.
Add the remaining flour mixture to the wet ingredients and mix until just barely combined. Fold in the blueberries by hand until evenly dispersed through the batter.
Fill muffin tins 3/4ths the way full and bake for 25-30 minutes.
Remove and allow to cool.
Glaze
Beat together all of the ingredients and either spoon over the muffins or carefully dip the tops of the muffins in the glaze.
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Slow Cooker Honey Garlic Chicken is always a hit at my house! It’s chicken thighs cooked in a honey garlic sauce that is infused with soy and hoisin sauce with fresh garlic and ginger covering the boneless chicken thighs for one amazing family dinner. Throw it all together and let the slow cooker do all the work!
This has to be up there with my most favorite slow cooker recipes! The flavor of this sauce is amazing. And the smell of it cooking in my house all day is the best! It is so easy to throw together. The whole family loves this recipe, even the picky eater. Honey garlic chicken is the perfect dump and go dinner. I am in love with slow cooker dinners because you just throw everything in the pot in the morning, and by dinner time you have a tender and flavorful meal!
I make chicken dinners a lot, but if you don’t get creative with the sauces and sides it can get a little repetitive! That’s why I love slow cooker chicken meals, like this honey garlic chicken. I also love this Crockpot Tuscan Chicken recipe, but that’s another story! Serve this chicken up with some Instapot rice for the perfect hands-off meal.
Ingredients
Boneless skinless chicken thighs work best in a slow cooker since dark meat can be more forgiving when cooking for a long period of time. Thighs also don’t dry out as easily. If you prefer chicken breasts make sure to check it towards the end to make sure it is not overcooked and dried out. That’s my biggest tip when cooking this slow cooker honey garlic chicken! You can find the ingredients below in the recipe card.
Boneless Chicken Thighs: I prefer chicken thighs over breasts but chicken breasts can be used in this recipe. Chicken thighs are a soft and tender meat with a little more fat on them making them juicy too.
Honey: Choose the honey that you prefer but this will help sweeten chicken while it is slow cooking.
Soy Sauce: Light soy sauce is just what you need to make this slow cooker chicken infused with.
Hoisin Sauce: Thick and strong flavoring, this hoisin sauce will be the perfect amount of sauce to cover the chicken and marinate while it is slowly being cooked.
Garlic: Crushed the best that you can or purchase the garlic crushed in a bag.
Ginger Root: Fresh is best with the ginger.
Sesame Oil: This has a nutty oil that adds just the right touch to combined the flavorings together.
Cornstarch: Make a roux or thick sauce with the cornstarch and water mixture.
Water: Luke warm water is perfect for creating a roux and adding it back into the sauce to cover the chicken at the end.
Slow Cooker Chicken Garlic Honey Recipe
It doesn’t get easier than this slow cooker honey garlic chicken recipe! You just put your chicken in the crock pot and pour over your sauce, and let that goodness sit and cook for about 5 hours. If you want to add onion or sesame seeds, that would be delicious. Once the chicken is cooked, I like to shred the chicken with two forks. It’s so tender it comes right apart. If you are using frozen chicken, make sure to thaw it out before cooking it, and that goes for all slow cooker chicken recipes.
Prepare the slow cooker: In a 5 quart slow cooker add the chicken thighs. In a small bowl, whisk together the honey, soy sauce, hoisin sauce, garlic, ginger, and sesame oil. Cook on low for 4-6 hours and high for 3-4 hours.
Shred the chicken: Remove the chicken from the slow cooker and shred.
Make a thick sauce like a roux: Whisk together the cornstarch and water in a small bowl. Whisk it into the sauce in the slow cooker. Return the shredded chicken back to the slow cooker and let cook for another 15 minutes to let the sauce thicken. Serve over rice and enjoy!
Tips for Serving Honey Garlic Chicken
Make this slow cooker honey garlic chicken a complete meal by adding in side dishes that work perfectly for this dinner. Your family will be craving it and loving all the variations that can accommodate this slow cooker chicken.
Storing Leftovers
This slow cooker honey garlic chicken makes the BEST leftovers! Seriously, I always make a lot because I know everyone is going to love it for lunch the next day. Here is how to store your leftovers.
More Slow Cooker Recipes
I absolutely love my slow cooker for so many reasons. As a busy mom, it really saves the day! Here are a few of my favorite slow cooker recipes that we eat all the time and never get tired of.
In a 5 quart slow cooker add the chicken thighs. In a small bowl, whisk together the honey, soy sauce, hoisen sauce, garlic, ginger, and sesame oil. Cook on low for 4-6 hours or high for 3-4 hours.
Remove the chicken from the slow cooker and shred. Whisk togther the cornstarch and water in a small bowl. Whisk it into the sauce in the slow cooker. Return the shredded chicken back to the slow cooker and let cook for another 15 minutes to let the sauce thicken. Serve over rice ane enjoy!
Updated March 9, 2023 Original Post on August 7, 2012
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.
This roasted beet salad will have you singing the praises of this root veggie and begging for seconds! It’s tossed with fruit, nuts, and crumbled cheese all coated in a delicious homemade balsamic vinaigrette. A light lunch that’s both healthy and delicious!
2023 is the year for beets. If you haven’t already incorporated them into your cooking, you need to! Not only are they packed with fiber and heart-healthy, but super versatile too! You’ve got to add this beet hummus and pear and beet salad to the recipe lineup. This recipe for Instant Pot beets is also great for all of your cooking needs! Soft, tender beets in a snap!
Roasted Beet Salad Recipe
If you’re looking for a salad that’s both delicious and beautiful, look no further than this roasted beet salad! The vibrant colors of the beets and oranges, combined with the creamy goat cheese and crunchy nuts, make this dish a feast for both your eyes and your taste buds. It’s light, fresh, and flavorful. Everything that a homemade salad should be!
And let’s not forget the balsamic dressing – it ties everything together perfectly, giving the salad a tangy kick that complements the sweetness of the beets, oranges, and blueberries. Trust me, once you try this salad, you’ll wonder why you ever thought beets were just for boring salads or pickling! This versatile root veggie is great in so many different recipes! Find my full list of tasty dishes to use them in here.
Salad Ingredients
This is everything I used to put this tasty roasted beet salad together, but feel free to swap anything out for your favorite dressings or mix-ins! Beets are extremely versatile and work well for all kinds of flavors.
Baby Arugula or Spring Mix: These tender greens provide the perfect base for the roasted beet salad. They also have a slightly peppery taste that balances out the sweetness of the other ingredients.
Roasted Beets: The MVP here! Roasted beets give the salad a rich, earthy flavor and beautiful deep red color. Plus, they’re packed with nutrients like fiber and potassium.
Goat Cheese: Creamy, tangy, and a little bit salty, crumbled goat cheese adds the perfect amount of richness to the salad.
Red Onion: Red onion provides a nice contrast to the sweet beets and oranges. Plus, its bright color adds a pop to the dish.
Pecans: Whether candied or raw, pecans bring a satisfying crunch to the roasted beet salad. They also provide a nutty flavor that complements the other ingredients!
Blueberries: These juicy little berries add a burst of sweetness to the roasted beet salad.
Oranges: Sliced oranges add a juicy, refreshing citrus flavor to the salad.
Balsamic Vinaigrette: The finishing touch! The tangy, slightly sweet flavor of balsamic vinaigrette brings all the ingredients together. You can also try making your own using my recipe here. It’s so easy to whip up! (And free of preservatives!)
How to Make Roasted Beet Salad
This easy salad will be the star of the dinner table! It’s so light and fresh, and the variety of colored veggies give it the best presentation. It also only takes 10 minutes to make, so it’s the perfect side dish for when you’re short on time.
Marinate Beets: Slice the roasted and cooled beets. Then add them to a bowl along with about 3 tablespoons of dressing. Stir to coat and then allow them to marinate for a few minutes while you prepare the rest of the salad.
Start With Arugula: To assemble the salad, add the arugula to a large bowl.
Mix In Remaining Ingredients: Add the marinated beets, goat cheese, onions, blueberries, oranges, and sprinkle with goat cheese.
Add Dressing: Drizzle on the balsamic vinegar dressing and then toss to coat the ingredients well. Enjoy!
Tips and Variations
“Beet” the same old salad routine with this tasty recipe and easy tips and tricks! Roasted beet salad is so easy to customize, make it your own!
Use Canned Beets: Alternatively, you can use canned beets that have already been roasted. Make sure they aren’t pickled because you will marinate the beets in the balsamic dressing.
Extra Flavor: Marinate the red onion in the dressing as well if you desire.
Roasted beet salad is best served fresh, but you can also store it in the fridge for 3-4 days. Just make sure it’s in an airtight container for best results!
Note: since the freshness of the fruits and vegetables you use can vary, check for spoilage before consuming.
Looking for More Tasty Salads?
Here are a few more of my favorites! They’re light, jam-packed with nutrients, and enhance the natural goodness of the veggies perfectly. With flavor this good, you’ll forget you’re eating healthy! Find more delicious salads here.
This roasted beet salad will have you singing the praises of this root veggie and begging for seconds! It's tossed with fruit, nuts, and crumbled cheese all coated in a delicious homemade balsamic vinaigrette. A light lunch that's both healthy and delicious!
Slice the roasted and cooled beets. Add them to a bowl along with about 3 tablespoons of dressing. Stir to coat and allow them to marinate for a few minutes while you prepare the rest of the salad.
To assemble the salad, add the arugula to a large bowl.
Add the marinated beets, goat cheese, onions, blueberries, oranges, and goat cheese.
Drizzle on the dressing and toss to coat the ingredients well. Enjoy!
