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  • Skillet Brownie

    Skillet Brownie

    This easy skillet brownie is just the chocolatey, ooey-gooey dessert you need in your life! Top it off with a scoop of vanilla ice cream for the ultimate indulgent treat you can enjoy straight from the pan!

    Growing up, brownies were my FAVORITE dessert. It still holds true today! There’s really nothing better than the fudgy goodness of a warm brownie. You’ve got to try these 3-ingredient brownies and cheesecake brownies next! Strawberry brownies and lemon brownies are also great options if you want to try something new!

    Hero image of a skillet brownie topped with ice cream and chocolate sauce.

    Brownies in a Skillet

    Skillet recipes are the BEST! They’re so easy to make and clean-up is a breeze. I have quite a few savory skillet recipes on the blog now, (check them out if you’re looking for an easy dinner!) but desserts need just as much time in the spotlight! Brownies are one of my all-time favorite desserts, and with this skillet brownie recipe, you can easily whip up a fudgy treat in no time! Share it with your friends and family or keep it all to yourself. I won’t judge!

    I’ve made this skillet brownie recipe multiple times now, and let me tell you. It is SO delicious! Everything a brownie should be. Rich, moist, and delightfully fudgy. I like to be extra (because why not when it comes to dessert?) and add a scoop of ice cream and chocolate sauce on top. You can also serve it with whipped cream on top, but honestly it’s amazing as-is. It’s hard to keep yourself from finishing it in one sitting.

    Skillet Brownie Ingredients

    This skillet brownie recipe uses a lot of simple ingredients, which is great! I’m sure you’ll have most of them! Just make sure to use a good quality chocolate for the best flavor. Note: all measurements can be found in the recipe card below.

    • Unsalted Butter: Adds richness and moisture to the skillet brownie. Butter = extra fudgy and delicious brownies.
    • Vegetable Oil: Adding a tablespoon of vegetable oil ensures the skillet brownie has a nice and crispy crust on the outside, but is also moist and gooey on the inside. The perfect combo!
    • Granulated Sugar: Balances out the bitterness of the cocoa powder. It also adds the perfect sweetness, of course!
    • Eggs: Act as your binding agent.
    • Vanilla Extract: Adding vanilla extract enhances the flavor of the skillet brownie.
    • All-Purpose Flour: Gives the skillet brownie structure.
    • Salt: A pinch of salt brings out the flavor of the cocoa powder and balances the sweetness of the sugar.
    • Baking Powder: Adding baking powder helps the skillet brownie rise and become light and fluffy!
    • Cocoa Powder: Cocoa powder gives the brownie its rich, chocolatey flavor and dark color.
    • Dark Cocoa Powder: Dark cocoa powder intensifies the chocolate flavor and gives the skillet brownie a deeper, more complex flavor. If you love making brownies, this is a must-have for your pantry!
    • Dark Chocolate Chips or Chunks: The addition of dark chocolate chips adds texture and additional bursts of melty chocolate flavor throughout the skillet brownie. It’s so indulgent and delicious! You can also change up the chocolate chips for milk or white chocolate, peanut butter chips, butterscotch chips, or even mint chips.

    How to Make a Skillet Brownie

    It’s so easy! Just mix everything together and toss your skillet in the oven. This is my new favorite way to make brownies. It’s so fun and tasty!

    1. Preheat Oven, Prep Skillet: Preheat the oven to 350 degrees Fahrenheit and then grease an 8 or 9 inch cast iron skillet. Set aside.
    2. Mix Wet Ingredients: In a medium bowl, whisk together the butter, oil and sugar until combined. Then add the egg and vanilla extract and mix until combined.
    3. Mix Dry Ingredients, Combine: In a separate bowl, whisk together the flour, salt, baking powder, and both cocoa powders. Add the dry ingredients to the wet and then mix until just combined. Then fold in the chocolate chips.
    4. Bake: Pour the batter into the prepared skillet and then bake for 35-40 minutes, or until a toothpick comes out clean from the center.
    5. Cool and Serve: Let the brownies cool for 5 minutes before topping with ice cream, if desired, and serving.
    Brownie batter being prepared and added to a cast iron skillet.

    Tips and Tasty Variations

    The great thing about brownies is that they work well with so many different flavors. Nuts, white chocolate, salted caramel, you name it! Feel free to get creative and add your favorite fillings and toppings to your skillet brownie.

    • Use High-Quality Chocolate: Go for chocolate with a high cacao percentage. It makes the brownies super flavorful! I typically use Ghirardelli 60% cacao.
    • Don’t Overmix: Be sure to only mix your brownie batter until combined. If you overmix it or beat it on too high of a speed, it may cause gluten to develop. This means hard, rubbery brownies.
    • Avoid Overcooking: I like to take my skillet brownie out of the oven when the center is still a tiny bit soft. It will still continue to cook for a minute or two in the pan.
    • Cooking Times: Bake the brownies according to your liking! If you prefer your brownies to be gooier, then remove them from the oven a little sooner. If you like them baked completely through, be sure to bake them until a toothpick comes out clean.
    • Add Nuts: I love adding chopped nuts to brownies because of their amazing texture. Try chopped walnuts or pecans in your next skillet brownie!
    • Sauces: Just like a sundae, top your brownie with a drizzle of chocolate, white chocolate, or caramel sauce.

    Brownies cooked in a skillet, topped with vanilla ice cream.

    How Long Will a Skillet Brownie Last?

    I recommend serving your skillet brownie fresh out of the oven. It’s best this way! But if you happen to have leftovers, you can either wrap your skillet with plastic wrap or transfer the brownies to an airtight container.

    • At Room Temperature: These brownies can be stored at room temperature in an airtight container or covered tightly with plastic wrap. They are best enjoyed within 3-4 days.

    Closeup of a skillet brownie.

    More Amazing Brownies

    With their rich, chocolatey flavor and soft, chewy texture, brownies are too good to resist. They’re one of my go-to desserts for parties because everyone loves them! Upgrade from boxed brownies and try one of these easy and delicious recipes for your next get-together! I promise you won’t regret it!

    Print

    Skillet Brownie

    This easy skillet brownie is just the chocolatey, ooey-gooey dessert you need in your life! Top it off with a scoop of vanilla ice cream for the ultimate indulgent treat you can enjoy straight from the pan!
    Course Dessert
    Cuisine American
    Keyword skillet brownie, skillet brownie recipe
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 1 8-Inch Brownie
    Calories 2354kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup unsalted butter melted
    • 1 tablespoon vegetable oil
    • 1 cup plus 1 tablespoon granulated sugar
    • 2 large eggs
    • 1 ½ teaspoons vanilla extract
    • ½ cup all purpose flour
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • 6 tablespoons cocoa powder
    • 2 tablespoons dark cocoa powder
    • 2 ounces dark chocolate chips or chunks

    Instructions

    • Preheat the oven to 350 degrees fahrenheit and grease an 8 or 9 inch cast iron skillet. Set aside.
    • In a medium bowl, whisk together the butter, oil and sugar until combined. Add the egg and vanilla extract and mix until combined.
    • In a separate bowl, whisk together the flour, salt, baking powder, and both cocoa powders. Add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips.
    • Pour the batter into the prepared skillet and bake for 35-40 minutes, or until a toothpick comes out clean from the center.
    • Let the brownies cool for 5 minutes before topping with ice cream, if desired, and serving.

    Nutrition

    Calories: 2354kcal | Carbohydrates: 304g | Protein: 31g | Fat: 125g | Saturated Fat: 81g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 4g | Cholesterol: 572mg | Sodium: 1375mg | Potassium: 1398mg | Fiber: 19g | Sugar: 221g | Vitamin A: 3317IU | Vitamin C: 0.3mg | Calcium: 399mg | Iron: 11mg
  • Chicken Pan Sauce

    Chicken Pan Sauce

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    Elevate your chicken breast dinner with this simple and elegant Chicken Pan Sauce. Made with simple ingredients you already have in your kitchen, this sauce takes just 20 minutes to make and will please even the pickiest palates! It’s flavorful, juicy, and a must-have in your recipe book.

    We’ve all been there. It’s another chicken-for-dinner kind of day and even we are feeling uninspired. The good news is, I’m a mom who’s been cooking for kids for a long time, so I’ve got a huge collection of quick and easy chicken dinner ideas. This chicken pan sauce is a great one to start with because it’s SO easy and delicious. If you’re still looking for ideas, try this Honey Butter Baked Chicken, this super Easy Butter Chicken, and this flavorful Grilled Teriyaki Chicken.

    Chicken pan sauce with a spoon showing the sauce.

    Chicken in a Pan Sauce

    Oh chicken breast. You know, that flavorless sometimes dry piece of chicken that no one is really THAT excited to see on the plate. Take that chicken breast and turn it into a tender, juicy, flavorful dinner with a chicken pan sauce! I’m serious, it CAN be done. I just did it last week with this recipe and I promise, your family is going to love it just as much as mine did. Why? Because it’s foolproof. It’s a simple sauce of olive oil, butter, garlic, shallot, and chicken broth. Add in a few seasonings, and there is nothing in this sauce that picky eaters won’t like, and everything to love!

    We make chicken a lot at our house. Feeding a family isn’t cheap these days and chicken gets the bellies full on a budget. I’ve found a lot of ways to dress up chicken because it gets bland and boring without a little effort. That’s why I love this chicken pan sauce because when I’m not feeling creative, this pan sauce is flavorful and filling without a bunch of extra ingredients. Serve this chicken with some instant pot rice, some quick air fryer frozen broccoli, or an air fryer vegetable mix for a well rounded and seriously simple dinner.

    Ingredients

    I love how simple the ingredients are for this chicken pan sauce. You most likely have all of these ingredients on hand already. This is a chicken dish that is totally flavorful while still really easy to cook. You don’t have to have any chef skills to cook this chicken to perfection. Everyone will be asking you for your recipe! This sauce is also amazing with steak, pork chops, or really any protein. You can find the measurements below in the recipe card.

    • Olive Oil: Olive oil has a really mild flavor and it is a healthy oil to cook your chicken in.
    • Chicken Breast: You will pound your chicken breast with a mallet until it is about a half inch thick. You will sear the chicken first to get a layer of flavor on the bottom of the pan.
    • Salt and Pepper: I used Kosher salt and freshly ground black pepper to season the chicken.
    • Italian Seasoning: I make my own homemade blend because the flavors are so much more fresh and there is no added salt in my mix.
    • Shallot: Shallot is a little more sweet and has a more mild flavor than onion. I really like to use it in this dish, but you could use an onion instead.
    • Garlic: Garlic is sweet and savory and so full of flavor. It really ramps up the flavor in this sauce.
    • Butter: I just think butter makes everything better! Butter has fats that really help to bring this sauce together.
    • Chicken Broth or White Wine: I use chicken broth because I rarely have white wine on hand, but either is a great option! They both have their benefits, so you can try them both out to see which one you like better.
    Process photos showing how to sear the chicken, then how to make the sauce in the pan.

    Chicken with Pan Sauce

    This chicken pan sauce is a simple recipe that seriously took me 20 minutes from start to finish. I just make sure to get all of my ingredients out and ready to go, and once you start cooking it all comes together so fast. Not to mention how amazing my house smelled while it was cooking! My family ended up in the kitchen asking what was for dinner, and seriously enjoyed this meal.

    1. Pound Chicken and Season: Pound the chicken breasts to ½ inch thickness using a kitchen mallet if they are too thick. Season both sides of the breasts with 1 teaspoon of Italian seasoning, salt, and pepper.
    2. Add Oil to Pan: Add the olive oil to a large skillet and heat over medium-high heat.
    3. Sear Chicken: Add the seasoned chicken to the pan to sear and then cook for about 5 minutes on each side. The chicken should no longer be pink and golden on the outside.
    4. Set Chicken Aside: Remove the cooked chicken from the pan and set aside.
    5. Make Sauce: To make the chicken pan sauce turn the heat down to medium-high. Add 1 tablespoon of butter to the pan. Then add the diced onion and garlic and saute for 2 minutes or until tender.
    6. Add Liquid: Pour the broth or white wine and deglaze the pan. Stir or whisk to get all the flavors from the pan into the sauce. Simmer to reduce the sauce to slightly thicken. Add more liquid and continue to reduce if you want more sauce.
    7. Whisk: Stir in 1 tablespoon of butter to add richness. Whisk in the remaining 1 teaspoon of Italian seasoning.
    8. Season: Season to taste with kosher salt and cracked black pepper. You can add more flavor using other dried herbs if you desire.
    An overhead view of the pan sauce.

    Tips for Making Chicken Pan Sauce

    Chicken pan sauce is so simple to make, you might be looking for tips on how to switch it up! Each time you make it you can try new ingredients to add layers to your recipe. Here are some ideas that I’ve tried and loved.

    • Switch It Up: Use chicken broth one time, and try white wine another! They both add different flavors and are delicious in their own way. You can keep switching back and forth to keep the dish interesting for you and your family.
    • Add Vegetables: You can cook veggies in the pan when you are making the sauce for extra nutrients. Add mushrooms or greens for an extra boost of flavor and to make the meal more filling.
    • Add Acid: I love a little acid in my pan sauce. Using fresh lemon juice or some Dijon mustard can really take this dish to the next level. It brightens up the sauce and gives it a whole new flavor.
    • Fresh Herbs: You can top your chicken with fresh herbs to add some extra flavor at the end. Parsley and thyme are great options!

    A close up on the chicken in the pan.

    Storing Leftovers

    You are going to love your chicken pan sauce leftovers. I actually think it tastes even better the next day! Here is how to store your leftovers.

    • In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 5 days.

    More Chicken Dinner Recipes

    Chicken is a great protein choice to feed a whole family. There are so many ways to make a flavorful chicken dinner with a little creativity. Here are some of my favorite recipes that I know you’ll love!

    • Pound the chicken breasts to ½ inch thickness using a kitchen mallet if they are too thick. Season both sides of the breasts with 1 teaspoon of Italian seasoning, salt, and pepper.

    • Add the olive oil to a large skillet and heat over medium-high heat.

    • Add the seasoned chicken to the pan to sear and cook for about 5 minutes on each side. The chicken should no longer be pink and golden on the outside.

    • Remove the cooked chicken from the pan and set aside.

    • To make the chicken pan sauce turn the heat down to medium-high. Add 1 tablespoon of butter to the pan. Add the diced onion and garlic and saute for 2 minutes or until tender.

    • Add the broth or white wine and deglaze the pan. Stir or whisk to get all the flavors from the pan into the sauce. Reduce the sauce to slightly thicken. Add more liquid and continue to reduce if you want more sauce.

    • Stir in 1 tablespoon of butter to add richness. Whisk in the remaining 1 teaspoon of Italian seasoning.

    • Season to taste with kosher salt and cracked black pepper. You can add more flavor using other dried herbs if you desire.

    Serves: 4

    Calories390kcal (20%)Carbohydrates4g (1%)Protein49g (98%)Fat19g (29%)Saturated Fat6g (30%)Polyunsaturated Fat2gMonounsaturated Fat8gTrans Fat0.3gCholesterol162mg (54%)Sodium637mg (27%)Potassium922mg (26%)Fiber1g (4%)Sugar2g (2%)Vitamin A262IU (5%)Vitamin C4mg (5%)Calcium39mg (4%)Iron2mg (11%)

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

    Course Dinner

    Cuisine American

    Keyword chicken, chicken pan sauce

  • Lemon Poppyseed Muffins

    Lemon Poppyseed Muffins

    These lemon poppyseed muffins are super soft and loaded with fresh lemon flavor thanks to fresh juice and zest. Tender and moist, these muffins are the perfect breakfast or brunch companion!

    Muffins are the perfect tasty treat to serve at breakfast time! They’re also a great on-the-go snack. If you’re looking for more homemade muffin recipes make sure you check out these Rhubarb Muffins, Denver Omelet Breakfast Muffins, or these Apple Crumb Muffins. It’s a great mix of savory and sweet!

    3 lemon poppy seed muffins stacked on top of each other.

    Lemon Poppyseed Muffins

    These lemon poppyseed muffins are the happiest way to start the day! Loaded with fresh lemon juice and zest these muffins are so flavorful! Plus they are ultra tender thanks to the Greek yogurt added in. The delightful crunch of the poppyseeds makes these a delightful morning treat. Quick and easy to put together, these muffins can be made first thing in the morning, served as a highlight at a brunch, or even made in advance and frozen to serve as needed.

    However you choose to serve them, one thing’s for sure! You’re going to love every bite. If you’ve never tried making muffins from scratch, you really are in for a treat. Not only does it make your kitchen smell great, but you have a fresh, tasty treat to enjoy throughout the day. Making homemade muffins gets pretty addictive so I’ll just leave a few more recipes with you here: strawberry cheesecake streusel muffins, apple crumb muffins, and red velvet cream cheese muffins.

    Ingredients for Lemon Poppy Seed Muffins

    Lemon poppy seed muffins require just a few simple ingredients such as flour, sugar, baking powder, lemon zest, poppy seeds, eggs, milk, and butter. The combination of these basic ingredients creates a delicious and flavorful muffin! Exact measurements can be found below in the recipe card.

    • Granulated Sugar: Adds sweetness to the muffins and balances the tartness of the lemon juice and zest.
    • Lemon Zest: Adds a strong, fresh lemon flavor to the muffins.
    • Melted Butter: Provides moisture and richness to the muffins.
    • Eggs: Help bind the ingredients together and give the lemon poppy seed muffins structure.
    • Greek Yogurt: Adds moisture and richness to the muffins while also providing a slight tangy flavor. It’s the secret ingredient to soft baked goods! You can also swap this out for sour cream or buttermilk.
    • Vanilla Extract: Enhances the overall flavor of the muffins. Use pure vanilla extract if you have it, it makes the flavor so tasty!
    • Milk: Adds moisture to the muffins, making them so tender and soft.
    • Lemon Juice: Adds tartness and tangy flavor to the muffins, complementing the sweetness of the sugar.
    • All-Purpose Flour: Gives the muffins structure.
    • Salt: Just a pinch to keep your muffins from tasting bland!
    • Baking Powder and Soda: Helps the muffins rise and gives them a light and fluffy texture.
    • Poppyseeds: Add a slightly nutty flavor and a fun texture to the muffins.

    Let’s Make Some Muffins!

    These lemon poppy seed muffins are super easy to make. They’re also ready in less than 30 minutes! So quick and easy, perfect for an anytime treat.

    1. Preheat Oven, Prep Pan: Preheat oven to 425 degrees Fahrenheit. Then line muffin tin with paper liners. Set aside.
    2. Sugar Mixture: In a large mixing bowl combine the sugar and lemon zest together to infuse the sugar with the lemon flavor. It should be nice and fragrant.
    3. Add Wet Ingredients: In the bowl with the sugar combine the melted butter, eggs, Greek yogurt, vanilla, milk, and lemon juice. Then stir to combine. 
    4. Mix Dry Ingredients: In a separate medium size mixing bowl combine the dry ingredients: flour, salt, baking powder, and baking soda. Stir to combine. 
    5. Combine: Add the dry ingredients into the wet and stir just until combined. Then add the poppy seeds and stir to disperse. 
    6. Add Batter to Muffin Tin: Scoop about 1/4 cup of batter, or use a large trigger cookie scoop, into the muffin tin so each muffin cup is about ¾ full. 
    7. Bake: Bake at 425 degrees Fahrenheit for 5 mins, then turn the heat down to 350 degrees and continue baking an additional 14-16 minutes. Don’t open the oven door. 
    8. Check if Cooked and Enjoy: When baking is finished, muffins will be domed, and a toothpick inserted in the center will come out clean. Remove lemon poppy seed muffins and then allow to cool several minutes before serving.
    4-photo collage of muffin batter being prepared.

    Tips for Making the BEST Lemon Poppyseed Muffins:

    Follow these simple tips and tricks, and your lemon poppy seed muffins will turn out perfectly! They may even rival your favorite bakery.

    • Lemon Zest: Infuse the sugar with the lemon so it helps spread the lemon flavor throughout the entire batch. 
    • Greek Yogurt: Use Greek yogurt for extra moisture. Other options would be to use sour cream or buttermilk. It makes the muffins so soft!
    • Bake at High Heat: The first burst of heat is high, at 425 degrees Fahrenheit. This gives a nice rise to the muffins. Then after the first 5 minutes of baking, turn the heat down to 350℉ to continue baking. Don’t open the door during the baking time. It lets all the hot air out! Your muffins won’t cook through evenly.

    Closeup of cooked muffins in the pan.

    Storing Leftover Muffins

    Muffins make the BEST leftovers. You can keep them at room temperature or in the fridge, and they’re perfect for taking on the go! Here’s how to keep them fresh.

    • At Room Temperature: Store any leftover lemon poppy seed muffins in an airtight container for 3-4 days. You can also wrap them tightly in plastic wrap.
    • In the Freezer: These muffins also freeze wonderfully. Once cooled, add the muffins to a freezer safe container or bag. They will keep for 2-3 months. Thaw by removing and putting in the refrigerator or on the counter. You can also put them in the microwave for 15-20 seconds to thaw and warm them up!

    Top-down view of multiple lemon poppyseed muffins One has a bite taken out of it.

    More Lemon Recipes to Enjoy:

    Lemon desserts are the best. They’re so light and bright! If you love this citrus flavor as much as I do, here are a few more recipes you need to try out. For all of my fellow lemon lovers out there, check out my full list of lemon recipes here!

    Print

    Lemon Poppyseed Muffins

    These lemon poppyseed muffins are super soft and loaded with fresh lemon flavor thanks to fresh juice and zest. Tender and moist, these muffins are the perfect breakfast or brunch companion!
    Course Breakfast
    Cuisine American
    Keyword lemon poppyseed muffins
    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes
    Servings 12 Muffins
    Calories 222kcal
    Author Alyssa Rivers

    Equipment

    • Muffin Tin

    Ingredients

    • ¾ cup sugar
    • zest 2 lemons
    • 8 tbsp unsalted butter melted and cooled
    • 2 large eggs
    • ½ cup greek yogurt
    • 1 tsp vanilla extract
    • ¼ cup milk
    • ¼ cup fresh lemon juice
    • 2 cups all purpose flour
    • ½ tsp salt
    • 2 tsp baking powder
    • ¼ tsp baking soda
    • 2 tbsp poppyseeds

    Instructions

    • Preheat oven to 425℉. Line muffin tin with paper liners. Set aside.
    • In a large mixing bowl combine the sugar and lemon zest together to infuse the sugar with the lemon flavor, will be fragrant.
    • In the bowl with the sugar combine the melted butter, eggs, greek yogurt, vanilla, milk, and lemon juice. Stir to combine.
    • In a separate medium size mixing bowl combine the dry ingredients: flour, salt, baking powder, and baking soda. Stir to combine.
    • Add the dry ingredients into the wet and stir just until combined. Then add the poppyseeds and stir to disperse.
    • Scoop about ¼ cup of batter, or use a large trigger cookie scoop, into the muffin tin. Each muffin cup should be about ¾ full.
    • Bake at 425℉ for 5 mins, then turn the heat down to 350℉ and continue baking an additional 14-16 minutes. Don't open the oven door.
    • When baking is finished, muffins will be domed, and a toothpick inserted in the center will come out clean. Remove and allow to cool several minutes before serving.

    Notes

    Originally posted April 29, 2020

    Updated February 15, 2023

    Nutrition

    Calories: 222kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 142mg | Potassium: 153mg | Fiber: 1g | Sugar: 13g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg
  • Mexican Wedding Cookies

    Mexican Wedding Cookies

    Mexican wedding cookies are buttery, nutty, and coated in powdered sugar that makes them oh-so-good. They are usually a celebratory dessert, but they are so yummy you will want them all the time!

    I love celebrating. I mean, who doesn’t right?! There are lots of reasons to throw parties in life if you ask me, and cookies are the perfect treat to bring along. They are easy to whip up and always a crowd pleaser. If you have a fun event coming up, you should try these delicious and easy Sugar Cookies with this Royal Icing, these gorgeous Meringue Cookies (perfect for weddings or bridal showers), or these Soft and Delicious Alfajores Cookies.

    A hand holding a Mexican wedding cookie with a bite taken out of it.

    Mexican Wedding Cookies Recipe

    Mexican wedding cookies, also called Mexican wedding cakes, are so much fun to make and even more fun to eat! They are a delicious and buttery soft cookie that really does melt in your mouth. These cookies don’t have any eggs in them so they are actually crumbly instead of soft and chewy like a chocolate chip cookie would be. They have kind of a fun history, because no one really knows for sure where they came from! Lots of cultures have different versions of these cookies. Food historians think that they may have come from the Middle East Originally.

    I even have another version of these cookies on my blog called Snow Kiss Cookies (they look like snowballs!) that we have been making for years! Russian tea cakes are another variation of this recipe. We make them at Christmas time, which is when a lot of people make Mexican wedding cookies too. They are perfect for any celebration because they are so pretty and taste delicious too. You can serve them along with some Eggnog Fudge for the perfect Christmas dessert platter.

    Ingredients

    These Mexican wedding cookies are really easy to make. Just another reason I think you are going to love them. They are a short list of ingredients that come together to make a buttery and crumbly melt-in-your-mouth cookie. You can find the measurements below in the recipe card.

    • Butter: Butter is key in this cookie! It is what makes this cookie full of nutty flavor and helps the dough come together.
    • Powdered Sugar: You will use powdered sugar, also called confectioners’ sugar, in this recipe instead of granulated sugar. It makes a decadent and sweet cookie!
    • Vanilla Extract: Vanilla extract helps to bring out all the yummy flavors in the cookie.
    • Almond Extract: Almond extract has a sweet almost cherry-like flavor, and really adds a lot to this cookie.
    • All-Purpose Flour: You will want to make sure to sift your flour so that you don’t end up with any clumps.
    • Salt: Salt helps to balance out all the sweet flavors in this cookie recipe.
    • Pecans: Pecans or walnuts are the perfect buttery soft nut for this cookie. Make sure to crush them up before you put them in the cookie dough.
    Process photos showing how to make the dough, shaping it, and then rolling them in powdered sugar.

    Recipe for Mexican Wedding Cookies

    You don’t need any special equipment to make these Mexican wedding cookies. I like to bake the cookies on parchment paper on my sheet pan to keep them from sticking. A silicon baking mat will work great too. You will need a bowl of powdered sugar to roll the cookies in once they are baked and cooled. Grab some wire racks to cool the cookies on.

    1. Prep: Preheat oven to 325 degrees fahrenheit and line 2 baking sheets with parchment paper and set aside. To finely chop your pecans, place them in a food processor or blender and pulse until they are fine, but still chunky.
    2. Cream: In a large bowl, using a hand mixer, cream together your butter and ½ cup powdered sugar, about 3 minutes until it is light and fluffy. Add in your vanilla and almond extract and whip until combined.
    3. Add Dry to Wet: In a separate bowl, whisk together your sifted flour, salt, and pecans. Add the dry ingredients to the butter and sugar mixture. Then mix on low speed until everything is combined. Do not overwork the dough.
    4. Form Dough and Bake: Scoop the dough out about 1 tablespoon each and round into 1 inch balls, place on your parchment lined pans and bake for 10-15 minutes. The cookies should just start to lightly brown on the bottom and be firm.
    5. Cool: Remove cookies from the oven and allow to cool on the pan for at least 5 minutes before placing on a wire cooling rack. Then cool the cookies completely to room temperature.
    6. Roll In Powdered Sugar: Pour 1 ½ cups of powdered sugar in a bowl and roll each cookie in the sugar to coat before serving.
    Mexican wedding cookies on a counter top covered in powdered sugar.

    Tips for Making Mexican Wedding Cookies

    Because every culture seems to have a type of Mexican wedding cookie recipe, there are lots of different recipes out there! You can switch up the ingredients while still getting a delicious buttery and nutty cookie that everyone will love. Here are some ideas!

    • Toast Your Nuts: A great way get more flavor in these cookies is by toasting your nuts. Put your pecans in a skillet on medium heat and toast them until you can smell them. You could also use candied nuts for an added extra texture and flavor.
    • Use Different Nuts: A lot of different kinds of nuts will work in these cookies. Walnuts, almonds, pistachios, and hazelnuts are all great options that will add a new flavor that I think you will love.
    • Adding Spices: I like a traditional cookie, but there’s no reason you couldn’t add some fun spices to the mix! A half teaspoon of cinnamon, nutmeg, or cardamom would work great. You can get creative with this recipe and totally make it your own.

    The cookies on a scalloped white plate.

    Storing Leftovers

    These Mexican wedding cookies are so yummy, I doubt you will have any leftovers! Here is how you can store your leftovers for the best-tasting cookies.

    • On the Counter: You can store leftovers in an airtight container on the counter for 5 days.
    • Freezing Cookies and Dough: You can freeze the dough for 2 months, but make sure to let the dough thaw completely to room temperature before baking. You can also freeze the baked cookies in a bag for up to 3 months. The powdered sugar may dissolve a little bit as the cookie lets off water from being frozen. You can add extra powdered sugar on after they thaw if you need to.

    More Cookie Recipes

    Cookies are everyone’s best friend! There is a cookie out there for everyone. The best part is they are easy enough for kids to make, so baking these at home is such a blast. Here are some of my favorite recipes that I know you will love!

    Print

    Mexican Wedding Cookies

    Mexican wedding cookies are buttery, nutty, and coated in powdered sugar that makes them oh-so-good. They are usually a celebratory dessert, but they are so yummy you will want them all the time!
    Course Dessert
    Cuisine Mexican
    Keyword butter cookies, Mexican wedding cookies
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 40 cookies
    Calories 116kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter room temperature
    • ½ cup powdered sugar
    • 1 teaspoons vanilla
    • 1 teaspoon almond extract
    • 2 cups flour sifted
    • ½ teaspoon salt
    • 1 ½ cups finely chopped pecans
    • 1 ½ cup powdered sugar for dusting

    Instructions

    • Preheat oven to 325° fahrenheit and line 2 baking sheets with parchment paper and set aside. To finely chop your pecans, place them in a food processor or blender and pulse until they are fine, but still chunky.
    • In a large bowl, using a hand mixer, cream together your butter and ½ cup powdered sugar, about 3 minutes until it is light and fluffy. Add in your vanilla and almond extract, whip until combined.
    • In a separate bowl, whisk together your sifted flour, salt, and pecans. Add the dry ingredients to the butter and sugar mixture, mix on low speed until everything is combined but do not overwork the dough
    • Scoop the dough out about 1 tablespoon each and round into 1” balls, place on your parchment lined pans and bake for 10-15 minutes. The cookies should just start to lightly brown on the bottom and be firm.
    • Remove cookies from the oven and allow to cool on the pan for at least 5 minutes before placing on a wire cooling rack. Then cool the cookies completely to room temperature.
    • Pour 1 ½ cups of powdered sugar in a bowl and roll each cookie in the sugar to coat before serving.

    Nutrition

    Calories: 116kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 30mg | Potassium: 25mg | Fiber: 1g | Sugar: 6g | Vitamin A: 144IU | Vitamin C: 0.04mg | Calcium: 5mg | Iron: 0.4mg
  • Crack Potatoes

    Crack Potatoes

    Just like the name says, these crack potatoes are so good you’ll be addicted! It’s an easy, cheesy side dish that the whole family will love. Shredded potatoes covered in a cheesy ranch sauce topped with bacon. What could be better?

    I’m a little potato obsessed. They’re so hearty and filling, and you can serve them up in a million different ways! A few of my favorite recipes that you need to try: parmesan garlic roasted potatoes, garlic butter hasselback potatoes, and of course- air fryer French fries for a quick and easy treat!

    Hero image of crack potatoes being scooped out of the pan.

    Crack Potatoes Recipe

    Crack chicken is one of my all-time favorite comfort foods, so I decided to try it out in potato form! This is a tasty and effortless side dish that’s perfect for any occasion. (There’s never a wrong time for cheesy goodness!) This recipe is super simple to follow, requiring only a handful of ingredients and a few minutes of prep. Which is lucky because if your kids are anything like mine, they’re going to be asking for this all the time! It’s too cheesy and delicious to resist.

    The potatoes come out crispy on the outside and fluffy on the inside. They’re packed with flavor from a blend of seasonings and cheese, making them the perfect side dish for any hearty meal! Whether you’re feeding a crowd or just your family, crack potatoes are sure to be a hit and will quickly become a staple in your recipe collection. Need more cheesy potatoes in your life? Try these baked parmesan garlic potato wedges next!

    Ingredients for Crack Potatoes

    With just a few simple ingredients, you can create this delicious, cheesy side dish! Crack potatoes are absolutely delicious and your family will devour them. They’re so irresistible! All measurements can be found in the recipe card below.

    • Cream Cheese: Makes the sauce soft and creamy.
    • Sour Cream: Adds moisture and tangy flavor!
    • Dry Ranch Dressing Mix: Ranch dip mix makes each bite of the potato casserole extra flavorful. You can buy packaged ranch dressing powder or make your own!
    • Onion Powder: For a pop of savory flavor.
    • Salt and Pepper: Season to taste!
    • Cooked Bacon: I always like to use precooked bacon or real bacon bits. It makes prep so easy!
    • Cheddar Cheese: For the best flavor, try grating your own cheddar!
    • Shredded Hash Brown Potatoes: I used shredded hash browns, but feel free to swap these out for cubed potatoes. It’s fun to switch up the texture!

    How to Make Crack Potatoes

    It’s so easy! All you have to do is add all of your ingredients to a casserole dish and pop it in the oven. Crack potatoes is a simple side dish and comfort food at its finest.

    1. Preheat Oven, Prep Pan: Preheat oven to 375 degrees Fahrenheit. Then lightly spray a 9×13-inch baking dish with cooking spray.
    2. Chop Bacon: Chop the cooked bacon and save ¼ cup for the top of the potatoes.
    3. Cheese Mixture: In a large bowl, combine cream cheese, sour cream, 2 cups shredded cheese, cooked chopped bacon, ranch seasoning, onion powder, and salt and pepper. Then mix together until combined. 
    4. Add Potatoes: Stir in the frozen shredded hash brown potatoes and then mix well. Then spoon into the prepared pan. 
    5. Add Cheese and Bake: Sprinkle the shredded cheese on top of the potatoes. Then cover with foil and bake for 40 minutes. Remove the foil then bake for an additional 5 minutes so the cheese is melted and bubbly. 
    6. Add Garnish: Garnish with the ¼ cup reserved chopped bacon, chopped green onions, or chopped parsley if you desire.
    7. Enjoy: Serve warm and enjoy!
    Shredded potatoes being mixed together with cheese and seasonings, then added to a casserole dish.

    Tips and Variations

    Here are a few simple ways to make your crack potatoes taste even better! This is one side dish that’s sure to frequent your dinner rotation.

    • Adjust Consistency: If you want to make your crack potatoes even more flavorful and creamy, add cream of chicken soup!
    • Add Heat: Want to add some spice to your dish? Throw in chopped jalapenos! It’s so tasty.
    • Different Cheese: Adding different types of cheese is a fun way to switch up the flavor of your crack potatoes. Try colby or pepper jack!

    Top-down view of crack potatoes in a casserole dish.

    Storing Leftovers

    Keep any leftover crack potatoes you may have! They’re great for heating up when you want a nice, cheesy snack.

    • In the Refrigerator: Store any leftovers in an airtight container for up to 4 days. Reheat in the microwave when ready to consume!

    Can I Make Crack Potatoes Ahead of Time?

    Yes! Before baking, cover your casserole dish with plastic wrap and stick it in the fridge for a day or two. This way, you still get that cheesy, freshly-baked effect, but prep is a breeze! Unbaked crack potatoes can also be kept in the freezer for up to 2 months. Thaw overnight in the fridge before baking.

    A scoop of potatoes served in a small, stoneware dish.

    Looking for More Creamy Potato Recipes?

    Here are a few you’ve got to try! They’re so hearty and delicious, you won’t be able to get enough!

    Print

    Crack Potatoes

    Just like the name says, these crack potatoes are so good you’ll be addicted! It’s an easy, cheesy side dish that the whole family will love.
    Course Side Dish
    Cuisine American
    Keyword crack potatoes
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 8
    Calories 720kcal
    Author Alyssa Rivers

    Ingredients

    • 8 ounces cream cheese, softened
    • 1 1/2 cups sour cream
    • 1 package dry ranch dressing powder
    • 1/2 teaspoon onion powder
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 pound bacon cooked, chopped and divided
    • 3 cups cheddar cheese, shredded and divided
    • 30 ounces shredded hash brown potatoes

    Instructions

    • Preheat oven to 375 degrees Fahrenheit. Lightly spray a 9×13-inch pan with cooking spray.
    • Chop the cooked bacon and save ¼ cup for the top of the potatoes.
    • In a large bowl, combine cream cheese, sour cream, 2 cups shredded cheese, cooked chopped bacon, ranch powder, onion powder, and salt and pepper. Mix together until combined.
    • Stir in the frozen shredded hash brown potatoes and mix well. Spoon into the prepared pan.
    • Sprinkle the shredded cheese on top of the potatoes. Cover with foil and bake for 40 minutes. Remove the foil then bake for an additional 5 minutes or until the cheese is melted and bubbly.
    • Garnish with the ¼ cup reserved chopped bacon, chopped green onions, or chopped parsley if you desire.
    • Serve warm and enjoy!

    Nutrition

    Calories: 720kcal | Carbohydrates: 27g | Protein: 34g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 1909mg | Potassium: 713mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1096IU | Vitamin C: 9mg | Calcium: 389mg | Iron: 2mg
  • Valentine’s Day Cupcakes

    Valentine’s Day Cupcakes

    Show your sweetheart how much you care with these decadent chocolate and strawberry Valentine’s Day Cupcakes. They are simple to make for parties and gatherings and are always a hit.

    I love a simple and classic dessert. I’ve never heard anyone complain when they showed up to a party with cupcakes! If you are in the mood for some easy cupcake recipes, you’ve got to try these Strawberry Shortcake Cupcakes, these unique and beautiful purple Lavender Cupcakes, and these yummy Banana Cupcakes.

    Valentine's Day Cupcakes with sprinkles and chocolate words like amore and I love you.

    Valentines Day Cupcakes

    Valentine’s day is the perfect day to celebrate with fun sweet treats. In years past I have made a lot of red velvet cupcakes (because who doesn’t love cream cheese frosting?!) or these yummy strawberry cake mix cookies. Another crowd-pleaser are these fresh and juicy cheesecake stuffed strawberries. I was looking for the perfect dessert to make for my kid’s Valentine’s day school parties that they would enjoy making with me (so I didn’t end up with a TON of baking to do the night before). Enter these Valentine’s Day cupcakes!

    They are the perfect balance of a delicious chocolate cake with a sweet and slightly tangy strawberry buttercream frosting. They are super easy to whip up (yes, completely from scratch!) and no food coloring is needed! The freeze dried strawberries do all the work of coloring the frosting the perfect Valentine’s Day pink. You can top them with sprinkles, chocolate candies, and chocolate transfers.

    Ingredients

    You will be making these chocolate Valentine’s Day cupcakes from scratch, so you will need the basic cake ingredients. I used vegetable oil, but you can use whatever oil you prefer to bake with. I also added coffee, so make sure to grab some from the store or brew some at home because you won’t want to miss that ingredient! The other thing you may need to hunt down is freeze dried strawberries. I had great luck at my local grocery store. You can find the measurements below in the recipe card.

    Chocolate Cupcakes

    • Vegetable Oil: These cupcakes are so moist and delicious because of the oil in them. You could use another type of oil, but vegetable has a really neutral flavor that you won’t taste. You could use avocado oil which has a really mild flavor, or coconut oil if you don’t mind the taste!
    • Coffee: Coffee is what makes this cupcake recipe SO dark and decadent. When you make chocolate cake from scratch, you’ve got to add some coffee. It will help to balance out all of the sweetness and deepens the chocolate flavor.
    • Egg: I always use large grade A eggs in my recipes.
    • Vanilla: I like to use vanilla extract to help enhance all of the other flavors in the cake.
    • All-Purpose Flour: This is just the easiest to work with and what I used in this recipe.
    • Sugar: Granulated sugar is what adds sweetness to the cupcakes.
    • Cocoa Powder: I don’t recommend using Dutch process cocoa powder because it is more bitter. You can use it if you don’t mind a less sweet cupcake.
    • Baking Soda: This helps the cupcakes rise and become nice and fluffy.
    • Baking Powder: Baking powder also helps the cupcakes rise and become the perfect texture.
    • Salt: I like to add salt to help them bake better, and to balance out all of the sweetness of the cupcakes.

    Strawberry Buttercream Frosting

    • Unsalted Butter: I like to use unsalted butter when I bake so that I know exactly how much salt is in the recipe. Make sure to leave it out at room temperature so it’s really soft.
    • Powdered Sugar: Powdered sugar is always the perfect way to sweeten your frosting. It turns out so smooth and delicious!
    • Freeze Dried Strawberries: You should be able to find some at your local grocery store. You might only find them in slices. You will want to crush them into smaller pieces so that they blend into the frosting better.
    • Milk: You can use whatever milk you have on hand. I like to use whole milk.
    • Vanilla Extract: It adds extra flavor and helps to bring out the other delicious flavors in the frosting.
    • Salt: I like to add salt to help balance out all the sweetness from the powdered sugar.
    Process photos showing how to combine the dry and wet ingredients, fill the cupcake liners, and make the frosting.

    Valentine’s Day Cupcakes Recipe

    These Valentine’s Day cupcakes are so easy to make! You are going to love this sweet treat. You only need about an hour to make the cupcakes. They really are so simple that my kids loved helping me with this recipe. Save time by working on your chocolate transfers while you wait for your cupcakes to cool off.

    Make Chocolate Cupcakes

    1. Prep: Preheat your oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners, set aside.
    2. Whisk: In a large bowl whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.
    3. Add Dry Ingredients to Wet: In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Add the flour mixture to the wet ingredients and gently whisk together until fully combined.
    4. Bake: Scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.

    Make the Frosting

    1. Beat Butter and Sugar: Beat the butter in the bowl of a stand mixer until fluffy. Add the powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.
    2. Mix: Scrape down the sides and the bottom of the bowl and add the freeze-dried strawberries, milk, vanilla, and salt. Mix on medium-high until completely smooth and combined. If the frosting is too stiff, add more milk one tablespoon at a time until it is a pipeable consistency.
    3. Frost Cupcakes: Pipe the frosting onto the tops of the cooled cupcakes and decorate however you’d like!

    Tips for Making Valentine’s Day Cupcakes

    Valentine’s Day cupcakes are the perfect way to spread the love this holiday. They are perfect for a school party, galentines get together, or to share with friends and family. Here are some tips when you go to make these cupakes.

    • Freeze-Dried Fruits: I was able to find freeze dried strawberries at Target. You might only be able to find them in slices. You can pulse them in a food processor to make them into a powder to get a really smooth frosting. If you don’t mind some texture (I think it’s really good!) you can coarsely chop up the strawberries or put them in a plastic bag and smash them with a rolling pin or mallet.
    • Frosting Cupcakes: I think frosting is the real treat! You can frost the cakes any way you like. I prefer to put the frosting in a piping bag and make a pretty design. You can use whatever tip you like, and switch it up for fun designs. Make sure your dessert has cooled off to room temperature before frosting them, or the frosting will melt right off!

    One of the Valentine's Day cupcakes cup open.

    Valentine’s Day Cupcake Ideas

    So many fun Valentine’s day cupcake ideas are floating around in my head! I finally decided on the design you see here, but there are so many directions you could go with these cupcakes. Here are a few fun ways to switch up this recipe!

    • Valentine’s Day Cupcake Toppers: Sprinkles are a fast and fun way to dress up your cupcakes. They are perfect for kids who are helping. Try adding chocolate transfers, chocolate candies, or fun conversation heart candies.
    • Flavors of Frosting: There are so many options for frosting flavors! I like to add freeze dried fruit (like strawberries) so you get a beautiful pink color naturally without food coloring. You could also use freeze dried raspberries instead if you like the flavor better. Raspberries go perfectly with this cupcake recipe. You could also top these cupcakes with white chocolate buttercream for an extra rich chocolate cake treat.
    • Chocolate Transfers: These chocolate strawberry cupcakes are so fun to top with chocolate transfers! All you have to do is melt your favorite kind of chocolate and put it in a pastry bag or plastic bag. Cut a very small hole, and pipe out fun designs onto parchment paper. Give it 15 minutes to dry, and then you will be able to pick it up and put it on top of your cupcakes! They are so beautiful and taste delicious. You don’t have to be a pro to make some really fun toppers! You could use white chocolate or red melting chocolate to add to the design.

    Storing Leftovers

    Cupcakes make great leftovers! I like making the cupcakes ahead of time because they will stay nice and moist for a few days. Here is how to store your leftovers.

    • On the Counter: You can store your cupcakes (frosted or unfrosted) on the counter in an airtight container for up to 4 days. You can refrigerate them if you want to, but it’s not necessary.

    Other Cupcake Recipes to Try!

    Once you make this recipe I can guarantee you will be in the mood for cupcakes again! Here are a few cupcake recipes that my family and friends go crazy for. They are unique and way fun to make, you’re going to love them!

    Print

    Valentines Day Cupcakes

    Show your sweetheart how much you care with these decadent chocolate and strawberry Valentine's Day Cupcakes. They are simple to make for parties and gatherings and are always a hit.
    Course Dessert
    Cuisine American
    Keyword chocolate cupcakes, chocolate strawberry cupcakes, Valentine’s Day Cupcakes
    Prep Time 30 minutes
    Cook Time 22 minutes
    Total Time 52 minutes
    Servings 15 cupcakes
    Calories 373kcal
    Author Alyssa Rivers

    Ingredients

    Chocolate Cupcakes

    • ½ cup vegetable oil
    • ¾ cups warm coffee
    • 1 large egg
    • 2 teaspoons vanilla
    • 1 ½ cup all purpose flour
    • 1 cup granulated sugar
    • 6 tablespoons cocoa powder
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon salt

    Strawberry buttercream frosting

    • 1 cup unsalted butter room temp
    • 3 cups powdered sugar
    • 1 cup freeze dried strawberries
    • 3 tablespoons milk more as needed
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt

    Instructions

    Chocolate Cupcakes

    • Preheat your oven to 350 degrees fahrenheit and line a cupcake pan with cupcake liners, set aside.
    • In a large bowl whisk together the vegetable oil, warm coffee, egg, and vanilla until combined.
    • In a medium bowl sift together the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
    • Scoop the batter into the prepared cupcake pan and only fill the cupcake liners 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring bake when lightly pressed. Cool completely before frosting.

    Strawberry buttercream frosting

    • Beat the butter in the bowl of a mixer until fluffy. Add the powdered sugar and beat slowly until incorporated, increasing the speed to beat it more fully.
    • Scrape down the sides and the bottom of the bowl and add the freeze dried strawberries, milk, vanilla, and salt. Mix on medium-high until completely smooth and combined. If the frosting is too stiff, add more milk one tablespoon at a time until it is a pipeable consistency.
    • Pipe the frosting onto the tops of the cooled cupcakes and decorate however you’d like!

    Nutrition

    Calories: 373kcal | Carbohydrates: 62g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 237mg | Potassium: 288mg | Fiber: 3g | Sugar: 48g | Vitamin A: 399IU | Vitamin C: 193mg | Calcium: 23mg | Iron: 4mg
  • Creamy Lemon Chicken Piccata

    Creamy Lemon Chicken Piccata

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

    This creamy lemon chicken piccata is a quick and easy one-pot meal that’s on the dinner table in 30 minutes! Tender breaded chicken in a creamy lemon sauce that the entire family will love.

    Chicken is a favorite protein around here with its mild flavor. It works for so many different recipes! You will have to try some of my other favorites, Lemon Garlic Chicken, Marry Me Chicken, and Tuscan Garlic Chicken!

    Creamy lemon piccata chicken in a cast iron skillet.

    Creamy Lemon Chicken Piccata Recipe

    One of our favorite meals of the week was this creamy chicken piccata. My favorite part was that it was a one-pot meal and ready to eat in 30 minutes! This also means easy clean-up! It’s just like the classic chicken piccata dish, but with the added lemon tang. It gives it such a fresh and delicious taste to the creamy sauce. The chicken has a delicious breading on the outside and is so perfect served over some pasta. Everyone in my family loved this meal. It had such a delicious flavor and will be one that we make again and again!

    This American-Italian favorite is so creamy and delicious. Piccata literally means, pounded flat and cooked in a sauce of lemon, parsley, and butter. Cooked in one pan and in 30 minutes means you can have an incredible meal on the table in no time. Don’t be scared of the capers! They really make the dish amazing. If you have never had them, this is the perfect dish to try them with. If you love seafood, you’ll have to try this salmon piccata as well! It’s so delicious and packed with light, bright flavor!

    Ingredients Needed

    Super simple ingredients come together to make an irresistible meal. Serve your creamy lemon chicken piccata with a nice green salad, homemade breadsticks or rolls, and you have a winning dinner on your hands!

    • Chicken: Boneless skinless chicken breasts, pounded flat if needed. This is so they cook more evenly!
    • Salt and Pepper: Season to taste.
    • Flour: Creates a nice breading on the chicken.
    • Butter: To cook the chicken in. It also adds a deliciously rich flavor!
    • Olive Oil: Also used to cook and add flavor.
    • Chicken Broth: A savory base for the sauce.
    • Lemons: Fresh whole lemons to use for juice and garnish.
    • Heavy Cream: You can also substitute half and half, but it won’t be as creamy in texture.
    • Capers: Look for these with the pickles and jarred pepperoncini.
    • Parsley: (Optional) For garnish and extra flavor.
    • Angel Hair Pasta: You can also use spaghetti noodles if you would like.

    What are Capers?

    If you have never had capers before, this is the perfect introduction. They’re typically served alongside chicken and salmon dishes, adding a ton of flavor. Capers are under ripened flower buds of a plant known as the caper bush. The capers are picked and dried. Then they are pickled to create this tangy, salty, and briny flavor that is out of this world yummy.

    These little pea-sized condiments produce big flavor. A little goes a long way. Use them in salads, pasta, and chicken. Because of their lemony flavor, they are also great with fish. You’ll have to try them out in these other recipes: Pan Seared Scallops with Lemon Caper Sauce, Pasta Puttanesca with Chicken, and Lemon Salmon Piccata. 

    Making the Perfect Lemon Chicken Piccata

    If needed, take the time to pound your chicken to get it nice and thin. You won’t regret it. They will cook faster and more evenly!

    1. Prepare Skillet, Season Chicken: Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Then salt and pepper each side of the chicken breasts
    2. Adjust Thickness: If the chicken breasts are overly thick, pound them to be thinner. Then the cooking time will be shorter.
    3. Flour: Using a shallow bowl, dredge the chicken in the flour mixture.
    4. Brown: Then put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Then remove from the skillet and set aside on a plate.
    5. Sauce: Turn the heat to medium-low. Then add juice from lemons, heavy cream, and capers. Bring the sauce to a boil and then return to medium-low heat. Test the sauce and then season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
    6. Serve: Serve the chicken over cooked pasta and then spoon the piccata sauce over top. Sprinkle with fresh chopped parsley.
    Chicken breasts being seasoned, breaded and cooked, and the creamy sauce being made.

    A Reader’s Review

    Just made this and it is amazing. Tastes just like the one you order at a local restaurant! It was easy to make and has a great presentation. You won’t be disappointed!

    Cheryl P

    Tips and Variations

    Here are a few ways to switch up this simple dish! You’re going to love this lemon chicken piccata. And it can easily be tweaked to your personal tastes! It can also be made keto if you’re wanting a more diet-friendly option!

    • Noodles: Truly any kind of pasta can be used to serve this scrumptious lemon piccata dish with. (Want to switch things up? Try tagliatelle!) You can also serve it over steamed vegetables, mashed potatoes, or rice.
    • Keto/Low-Carb: To make this meal keto-friendly, use almond flour for coating your chicken in instead of all-purpose flour. You’ll also want to swap out the angel hair pasta for zucchini noodles or protein-packed chickpea noodles.
    • Chicken: Make sure your chicken is thin! You can pound each chicken cutlet thin or slice it in half, either way, it will create the size you are looking for.
    • Fresh Lemons: I wouldn’t recommend using bottled lemon juice here. It will not taste the same. The fresh lemon really brings this piccata together.
    • Capers: Some find the capers to be too salty. If you want to avoid that, just rinse the capers before adding.

    Close-up picture of creamy chicken piccata with lemons.

    Storing Leftover Lemon Chicken Piccata

    Another reason why this recipe is the best: it makes fantastic leftovers! This chicken piccata can be heated up easily for a bright, flavorful lunch.

    • In the Refrigerator: Keep your lemon chicken piccata in the fridge in an airtight container for up to 4 days. Then warm leftovers in the microwave or over the stove.

    Note: It’s best to store the chicken and sauce separately from any noodles so they don’t get soggy.

    Chicken breasts with lemon piccata sauce on a bed of noodles in a white bowl.

    More Chicken Recipes to Try

    Chicken is so versatile. It can be used in all sorts of cuisines. American, Italian, Chinese, Mexican and everything in between. Chicken is a relatively cheap protein making it an economical, family friendly dish! You can boil it, fry it, grill it, bake it, you name it! We also can’t forget the Instant Pot and air fryer! These are all incredible ways to prepare chicken, so if you need a new recipe to try, look no further. I’ve got you covered. (Find my full list of chicken recipes here!)

    • Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts.

    • Dredge the chicken in the flour.

    • Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.

    • Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.

    • Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

    Updated on February 13, 2023
    Originally Posted on April 6, 2015

    Serves: 4

    Calories994kcal (50%)Carbohydrates98g (33%)Protein66g (132%)Fat37g (57%)Saturated Fat17g (85%)Cholesterol221mg (74%)Sodium855mg (36%)Potassium1244mg (36%)Fiber6g (24%)Sugar4g (4%)Vitamin A914IU (18%)Vitamin C36mg (44%)Calcium86mg (9%)Iron3mg (17%)

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

    Course Dinner, Main Course

    Cuisine Italian American

    Keyword chicken piccata recipe, chicken recipes, creamy lemon chicken piccatta, lemon chicken piccata recipe

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  • Glazed Donuts

    Glazed Donuts

    Homemade glazed donuts are light and fluffy with a perfectly moist inside and a sweetened glazed outside. They are the ultimate treat and super easy to make at home, which makes them the perfect dessert for any occasion. Seriously, who doesn’t want a freshly fried homemade donut?!

    Donuts are the ultimate crowd pleaser! Not to mention they are super fun to make at home. The dough is super simple to whip up, and if you are intimidated by frying them (or want to cut down on calories) you can try these simple baked cake donuts or my air fryer donut recipe instead. If you aren’t quite ready to jump into the doughnut dough, you can try these super easy and delicious donut muffins. They are always a hit too!

    Fried glazed donuts stacked on top of each other with a bite taken out of the top one.

    Glazed Donut

    I know we are all thinking it, I totally want these glazed donuts right now. What’s stopping you?! This recipe is simple, delicious, and tried and true. I promise they will turn out fluffy and moist because I give you all of my pro tips for frying donuts. I share those in my tip box below. The only other things you need to worry about are not adding in too much flour (which makes a dry dense donut) and not getting too nervous when frying. You’ve got this!

    There is something so craveable about a fried dessert. Homemade apple fritters, fluffy irresistible beignets, and cannolis oh my! I think a lot of people shy away from making them because of the hot oil and the unknown of frying something. I’m about to share all of my tips and tricks that will have you making fry donuts like a pro. There is nothing to be scared of and a divine donut waiting for you at the end of this recipe!

    Ingredients

    Glazed donut dough is a really simple list of ingredients! You will likely already have these things on hand and they are super easy to work with. No eggs or butter required, so the cost is pretty low too. Other things you may want to pick up from the store to make your life easier is some parchment paper and a doughnut cutter. You can find exact measurements below in the recipe card.

    Glazed Donut Ingredients

    • Heavy Cream: The fat in heavy cream is great for donut dough. It makes them fry up better and gives them great color and texture, and of course flavor!
    • Whole Milk: Whole milk has more fat in it and will help the dough become soft and the perfect texture.
    • Granulated Sugar: This is how you will sweeten the dough, and it also helps the yeast activate and the bread rise so make sure to add it in.
    • Dry Active Yeast: Active dry yeast will give the dough the perfect rise and help those donuts get to the perfect texture.
    • Kosher Salt: A high quality salt makes a difference. A pink Himalayan salt or sea salt would work great too.
    • All-Purpose Flour: This is the easiest to work with and what you most likely have on hand already.
    • Oil: You will need about 2 quarts for frying! I know oil can be expensive, so choose the best quality oil that makes sense for frying these donuts. Vegetable oil or canola oil are good options.

    Donut Glaze

    • Powdered Sugar: You really do need to use powdered sugar to get the perfect silky smooth and shiny glaze. Make sure you have some on hand!
    • Milk: You can use whatever type of milk you want here, I used whole milk since I already had it on hand from the donut dough.
    Process photos showing the dough being made and cut out, then fried and glazed.

    Glazed Donut Recipe

    Now that you have all of your ingredients, it’s time to make a glazed donut. If this is your first time making a donut at home, you are going to be so blown away by the flavor! They are worth all of the effort, and they really aren’t hard at all to make. Here is how to make your donut, shape and fry them, and finish them with a simple powdered sugar glaze.

    Make Donut Dough and Shape

    1. Mix: Mix together the cream, milk and sugar in a small bowl. Heat in the microwave 20 seconds at a time until it reaches 110 degrees fahrenheit. If it gets warmer than that, let it cool to 110 before moving to the next step.
    2. Whisk: Whisk the yeast into the liquid and let it stand for 10 minutes, until frothy. Once frothy, whisk in the melted butter and eggs.
    3. Knead: Add the flour and salt to the bowl of a stand mixer and stir to distribute the salt. Add the yeast mixture to the flour. Use the dough hook on speed 2 to knead for about 5 minutes, until smooth and elastic.
    4. Oil Bowl: Oil a large glass bowl. Scrape dough out of the mixing bowl and shape into a ball. Place it in the oiled bowl and turn to coat all the dough in oil.
    5. Rest: Cover and let rise in a warm place for 1-2 hours, until doubled in size.
    6. Roll and Cut: Turn the dough out onto a lightly floured surface and roll out to about ½ inch thick. Use a donut cutter or a 3 inch round cookie cutter to cut out the donuts and use a 1 inch round cookie cutter to cut out the donut holes from the center.
    7. Knead Scraps and Rest: Gather the scraps of dough back together and knead back into a ball. Cover and let rest for 10-15 minutes before rolling out and cutting more donuts.
    8. Shape and Cut: Gently reshape the donut rings and holes if needed and let them rest for 10-15 minutes.

    Fry and Glaze Donuts

    1. Heat Oil: Meanwhile, heat the oil in a large, heavy bottomed pot. Use a candy thermometer to keep track of the temperature and heat until it reaches 360 degrees Fahrenheit. While frying you should keep your oil between 350-375, though I found the sweet spot to be 360.
    2. Make Glaze: Before you start frying, prep your glaze by mixing together the powdered sugar and milk. Also set up your frying station with a cooling rack with paper towels beneath it to catch any dripping oil or glaze.
    3. Fry: Once the donuts have rested and the oil is the correct temperature, fry 2-3 donuts at a time. Gently lay the donuts into the oil so they fall away from you. This will prevent any splashing oil from splashing at you and burning you. Fry for about 2 minutes per side, until golden brown. Remove with a spider or slotted spoon to the cooling rack.
    4. Glaze: Dip the warm donuts in the glaze. I dipped just the tops of them in the glaze, but you can dip both sides if you would like. Place back on the cooling rack to finish cooling.

    Tips for Making Glazed Donuts

    The best tips I can give you for making glazed donuts all have to do with frying them. It really is the difference between a perfectly fluffy and moist donut, and one that is dry, overcooked, and a little disappointing. Let me help you make the perfect donuts with these tips!

    • Oil Temperature: Maintain your oil heat. It’s important to not let the oil get too hot or too cool while you’re frying. This may require some adjusting of the heat during the process to prevent it from changing too much between batches. Don’t overcrowd the pan. Frying too many donuts at a time will cause the temperature of the oil to drop too quickly and result in oily donuts. You may also have your donuts expand into each other and make them harder to flip while maintaining their shape. 
    • About the Glaze: Customize your glaze flavor. Add ½-1 teaspoon of vanilla, maple, orange or lemon extract to the glaze for a twist on the classic glazed donut.
    • Fry Like a Pro: Have everything set up before you start frying. Have the donuts resting and within reach, the pot of hot oil with the candy thermometer in it, a cooling rack with paper towels beneath it, the glaze ready for dipping, and a spider or slotted spoon. Being ready to fry and dip will make things go much smoother and safer.

    A close up on glazed donuts on a drying rack.

    Storing Leftovers

    We all know these glazed donuts won’t last long! They will stay fresh for about as long as the ones from the store will, so they really are best eaten fresh. Here is how to store leftovers.

    • On the Counter: You can store your leftover donuts in an airtight container or paper bag on the counter for up to 4 days. They will dry out the longer you wait to eat them, so try to eat them fresh!

    Delicious glazed donuts with glaze in a bowl.

    Other Delectable Desserts

    Whether you made these donuts or not, I know dessert is on your mind! Here are a few of my favorite dessert recipes that please a crowd and always hit the spot. You can try one or all of them, and you’ll be so glad you did!

    Print

    Glaze Donuts

    Homemade glazed donuts are light and fluffy with a perfectly moist inside and a sweetened glazed outside. They are the ultimate treat and super easy to make at home, which makes them the perfect dessert for any occasion. Seriously, who doesn't want a freshly fried homemade donut?!
    Course Dessert
    Cuisine American
    Keyword donuts, fried donuts, glazed donuts
    Prep Time 1 hour
    Cook Time 4 minutes
    Rest Time 1 hour 15 minutes
    Total Time 2 hours 19 minutes
    Servings 18 Donuts
    Calories 1118kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup heavy cream
    • ½ cup whole milk
    • ¼ cup granulated sugar
    • 4 teaspoons dry active yeast
    • ¾ teaspoon kosher salt
    • 3 1/2-4 cups all-purpose flour
    • Extra flour for rolling
    • 2 quarts oil for frying

    Glaze

    • 2 cups powdered sugar
    • ⅓ cup milk

    Instructions

    • Mix together the cream, milk and sugar in a small bowl. Heat in the microwave 20 seconds at a time until it reaches 110 degrees fahrenheit. If it gets warmer than that, let it cool to 110 before moving to the next step.
    • Whisk the yeast into the liquid and let it stand for 10 minutes, until frothy. Once frothy, whisk in the melted butter and eggs.
    • Add the flour and salt to the bowl of a stand mixer and stir to distribute the salt. Add the yeast mixture to the flour. Use the dough hook on speed 2 to knead for about 5 minutes, until smooth and elastic.
    • Oil a large glass bowl. Scrape dough out of the mixing bowl and shape into a ball. Place it in the oiled bowl and turn to coat all the dough in oil.
    • Cover and let rise in a warm place for 1-2 hours, until doubled in size.
    • Turn the dough out onto a lightly floured surface and roll out to about ½ inch thick. Use a donut cutter or a 3 inch round cookie cutter to cut out the donuts and use a 1 inch round cookie cutter to cut out the donut holes from the center.
    • Gather the scraps of dough back together and knead back into a ball. Cover and let rest for 10-15 minutes before rolling out and cutting more donuts.
    • Gently reshape the donut rings and holes if needed and let them rest for 10-15 minutes.
    • Meanwhile, heat the oil in a large, heavy bottomed pot. Use a candy thermometer to keep track of the temperature and heat until it reaches 360 degrees Fahrenheit. While frying you should keep your oil between 350-375, though I found the sweet spot to be 360.
    • Before you start frying, prep your glaze by mixing together the powdered sugar and milk. Also set up your frying station with a cooling rack with paper towels beneath it to catch any dripping oil or glaze.
    • Once the donuts have rested and the oil is the correct temperature, fry 2-3 donuts at a time. Gently lay the donuts into the oil so they fall away from you. This will prevent any splashing oil from splashing at you and burning you. Fry for about 2 minutes per side, until golden brown. Remove with a spider or slotted spoon to the cooling rack.
    • Dip the warm donuts in the glaze. I dipped just the tops of them in the glaze, but you can dip both sides if you would like. Place back on the cooling rack to finish cooling.

    Nutrition

    Calories: 1118kcal | Carbohydrates: 36g | Protein: 4g | Fat: 108g | Saturated Fat: 10g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 67g | Trans Fat: 0.4g | Cholesterol: 9mg | Sodium: 105mg | Potassium: 75mg | Fiber: 1g | Sugar: 17g | Vitamin A: 115IU | Vitamin C: 0.05mg | Calcium: 23mg | Iron: 1mg
  • Pozole Verde

    Pozole Verde

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    Pozole verde is a flavorful Mexican soup with fresh verde and shredded chicken. It is topped with ingredients like shredded cabbage, radishes, and lime for a bright, fresh, and flavor packed dish. It is the perfect soup for any occasion!

    I love soups all year round! I just think they are so warm and cozy, and there’s usually a good reason to have soup on the table. If you love soup as much as I do, you’ll have to try this hearty and filling Lasagna Soup, this award winning Cheeseburger Soup, and this simple and flavorful Cauliflower Soup.

    Pozole verde in a black bowl with fresh ingredients around it.

    Chicken Pozole Verde

    Pozole verde is a classic Mexican dish that is made frequently and reminds me of our classic chicken noodle soup. It is homey with so much rich and satisfying flavors. The first thing you do is cook the chicken and verde ingredients like tomatillo, onion, jalapenos and garlic. Then you remove the chicken and blend up the verde. It is so simple and yet SO packed with delicious flavors. I crave these flavors all the time and this dish just really hits the spot!

    If you have ever made salsa verde or verde tacos, you know that fresh verde is off the charts delicious! Tomatillos are something I don’t use every day, but when I make something like my slow cooker pork chili verde or this chicken pozole, I wonder why it isn’t in EVERYTHING. It is so flavorful and unique! If this is your first time cooking with them, you can find them fresh in the produce section of your grocery store. They aren’t hard to work with and will take your cooking to the next level.

    Ingredients

    Pozole is made from simple and fresh ingredients. This pozole has chicken in it, but you could also use pork or even beef. It’s super delicious any way you make it! Fresh tomatillos, onions, jalapeños and garlic make up this fresh verde. I like to use chicken broth to make the soup because it is really flavorful and adds lots of nutrients. You could use vegetable stock or beef broth instead. Some people add poblano peppers or serranos for extra flavor which sounds amazing! You can find the exact measurements below in the recipe card.

    Pozole Verde Ingredients

    • Chicken Breast: You will not want any skin in your pozole verde. You can also use other parts of the chicken, dark meat is full of flavor!
    • Tomatillos: Tomatillos are kind of like tomatoes because they are considered a fruit. Tomatillo actually means “little tomato” in Spanish! They taste similar to a tomato but are a little less sweet.
    • Yellow Onion: These onions are flavorful and affordable, and they are perfect for adding extra flavor to this soup.
    • Jalapeños: Fresh jalapeños add a punch of heat and flavor.
    • Garlic: Fresh garlic cloves add a ton of flavor to the verde.
    • Dried Oregano: I like to add oregano to balance out the acid from the tomatillos. You could also use Mexican oregano.
    • Cumin: Cumin has a warm and nutty flavor that really deepens the soup.
    • Salt: Add some salt to bring out all the delicious flavors of the other ingredients.
    • Pepper: I like to add some pepper to add extra heat and another layer of flavor.
    • Chicken Broth: Chicken broth is the perfect base for the soup. It has a lot of nutrients and will make the soup taste incredible.
    • White Hominy: Hominy is a type of field corn. You will want to use the canned version so it is nice and soft and you don’t have to worry about cooking it.
    • Cilantro: Cilantro can be touch and go for some people, but I love the fresh and citrusy flavor it has.

    Fresh Toppings

    • Shredded Cabbage: Fresh shredded cabbage adds a really nice crunch and some fresh flavor to the pozole verde.
    • Lime Wedges: I like to add a fresh squeeze of lime juice once I dish up the bowl. I sometimes just drop the whole wedge in the soup so that it keeps adding flavor as I’m eating.
    • Radishes: You will want to slice them pretty thin so they are easy to eat and don’t overwhelm the flavor of the soup.
    • Cilantro: I add fresh cilantro on top for an extra burst of fresh flavor.
    Process photos showing how to make the verde, shred the chicken, and add it all to the bowl.

    Pozole Verde Recipe

    Green pozole is just one of the many delicious ways to make pozole! It is super easy to make and will really wow everyone in your family. It is always a crowd pleaser at my house when I serve it. Add some fresh sour cream on top for a pop of extra flavor!

    1. Add Ingredients: In a large stock pot on the stovetop, add in the chicken breasts, tomatillos, onion, jalapenos, garlic, oregano, cumin, salt, pepper and chicken broth, then bring to a rolling boil on high heat. Reduce the heat to low and cover the pot. Simmer for 35-45 minutes, or until the chicken is tender and shreds easily.
    2. Shred Chicken: Remove the chicken from the pot and, using two forks, shred it on a cutting board and set aside.
    3. Make Verde: Remove the tomatillos, onions, jalapenos, garlic, and ½ cup of the liquid from the pot and add them to a blender with the cilantro. Blend until it is smooth and pour it, along with the shredded chicken and cans of hominy into the pot.
    4. Simmer: Simmer everything together for an additional 10-15 minutes uncovered.
    5. Add Fresh Toppings: To serve, pour the Pozole into bowls and top with finely shredded cabbage, lime wedges, sliced radishes, and cilantro.
    The pozole in a pot with a ladle taking a spoonful out.

    Tips for Making Pozole Verde

    Pozole is a really delicious Mexican stew that can be made in so many different ways! You can really make this dish your own by switching up the ingredients that you decide to add. Here are some tips for making your pozole verde.

    • More Heat: If you like your soup on the spicy side, the best way to ramp up the heat is to leave the seeds in your jalapeños! That will add plenty of extra heat without adding different flavors to the mix.
    • Other Fresh Garnishes: There are a lot of ways to dress up your pozole. I like to add sour cream, avocado, and fresh cabbage on top. Some people add pepitas, which are a delicious pumpkin seed that really taste amazing in this dish. You can get creative and add whatever you like!

    A close up on the pozole on a spoon.

    Storing Leftovers

    This pozole verde is so amazing because it seriously gets more flavorful overtime. The second day of this soup it just tastes out of this world delicious! Here is how to store your leftovers.

    • In the Refrigerator: You can store your pozole verde in an airtight container in the fridge for up to 5 days. You can also store it in the freezer for up to 3 months.

    Other Mexican Inspired Recipes

    I think Mexican dishes are full of so much flavor. There are so many fun and unique recipes that I can’t wait for you to try! Here are a few of my family’s favorites that I think your family will love too.

    • In a large stock pot add in the chicken breasts, tomatillos, onion, jalapenos, garlic, oregano, cumin, salt, pepper and chicken broth, bring to a rolling boil on high heat. Reduce the heat to low and cover the pot. Simmer for 35-45 minutes, or until the chicken is tender and shreds easily.

    • Remove the chicken from the pot and, using two forks, shred it on a cutting board and set aside.

    • Remove the tomatillos, onions, jalapenos, garlic, and ½ cup of the liquid from the pot and add them to a blender with the cilantro. Blend until it is smooth and pour it, along with the shredded chicken and cans of hominy into the pot.

    • Simmer everything together for an additional 10-15 minutes uncovered.

    • To serve, pour the Pozole into bowls and top with finely shredded cabbage, lime wedges, sliced radishes, and cilantro.

    Serves: 8

    Calories214kcal (11%)Carbohydrates16g (5%)Protein27g (54%)Fat5g (8%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.01gCholesterol76mg (25%)Sodium1577mg (66%)Potassium670mg (19%)Fiber3g (12%)Sugar5g (6%)Vitamin A223IU (4%)Vitamin C16mg (19%)Calcium45mg (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 Mexican

    Keyword Mexican stew, pozole verde

  • Crepes Suzette

    Crepes Suzette

    Light, airy, and bursting with juicy, orange flavor, these crepes suzette are the perfect dessert! Serve them on their own or with a scoop of vanilla ice cream on top for a French treat sure to make your stomach happy.

    Crepes are one of my favorite breakfasts. They’re great served both savory and sweet! Try these classic crepes, chocolate crepes, and blintzes next!

    3 folded crepes covered with orange syrup and whipped cream in a skillet.

    What are Crêpes Suzette?

    Crepes suzette are every citrus lover’s dream! It all starts with soft, fluffy crepes. Then, you cook them in a delicious buttery sauce made with orange zest and Grand Marnier for a punch of citrus flavor! Crepes suzette are so easy to make but sure to impress! For that restaurant-worthy presentation, you can even flambé them tableside!

    The flavor of these crepes is to die for. So soft, moist, and filled with juicy orange flavor! It’s one of my favorite French desserts! They’re an amazing dessert but also double as a breakfast. There’s nothing better than waking up to soft, orangey goodness in the morning! Good news is, you can whip these up in less than 30 minutes. They’re also surprisingly easy to make! So grab your skillet and let’s get started!

    Ingredients for Crepes Suzette

    Crepes suzette made simple with just a handful of everyday ingredients! Flour, milk, sugar, eggs, butter (or oil), vanilla, and a pinch of salt come together to create a sweet and delicious treat that everyone will love! They’re so bright and flavorful. You may want to make some extras! Note: all measurements can be found below in the recipe card.

    • All-Purpose Flour: Provides the structure and texture for the crepes.
    • Milk: Creates a smooth and creamy batter! It also helps to bind the ingredients together and provides richness to the final product. I used whole milk for more tender crepes.
    • Sugar: For a touch of sweetness!
    • Eggs: Help to bind the batter together and give the crepes their signature texture. They’re a key ingredient!
    • Unsalted Butter: For cooking the crepes in. Your favorite cooking oil will also work.
    • Vanilla: Add a touch of extra flavor. Use pure vanilla extract if you have it! It makes all the difference in flavor.
    • Salt: Just a pinch to boost flavors.

    Orange Sauce

    • Butter: Every good sauce starts with melted butter!
    • Sugar: To balance out the tanginess of the orange zest and liqueur.
    • Orange Zest: For bright, zesty flavor. Lemon zest also works!
    • Grand Marnier: An orange-flavored liqueur made from a blend of fine Cognac and orange essence. It adds a sweet, rich, and slightly boozy flavor to the crepes suzette. It’s a sophisticated touch!

    Can I Make Crepes Suzette Without Alcohol?

    Yes! Crepes suzette can be made without liqueur by swapping out the Grand Marnier for orange juice. Just make sure you skip the step where you ignite the crepes.

    Let’s Get Cooking!

    Follow these simple steps and you’ll be making your crepes suzette like a pro. Everyone is going to go crazy over this fruity, sophisticated dessert. No one will know it only took 20 minutes to cook them up!

    For the Crepes:

    1. Combine Ingredients in a Blender: Whisk together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
    2. Prepare Pan: Brush a medium size pan with olive oil. Then heat the pan to medium heat. Once the pan is heated, add about ¼ – ½ cup batter to the pan.
    3. Spread Batter: Using a circular hand motion, spread the crepe batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.
    4. Cook and Flip: Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.

    For the Orange Sauce:

    1. Butter Mixture: In a large skillet over medium heat, melt half of the butter until it becomes foamy, but not browned. Remove skillet from heat and add half of the sugar and half of the orange zest.
    2. Add Liqueur: Then carefully add half of the orange liqueur and ignite it with a long match or long stemmed lighter.
    3. Transfer to Plate: When the flame goes out, take the crepes one at a time and coat both sides in the sauce, fold into quarters and remove from the pan, plating them until you run out of sauce or crepes.
    4. Add Additional Sauce: Redo the first steps to make additional orange syrup for drizzling.
    5. Enjoy: Serve crepes fresh and hot with ice cream or whipped cream!
    6-photo collage of crepes suzette being cooked and ignited with orange liqueur.

    How to Make the Best Crepes Suzette

    When I first started making crepes, something I really struggled with was getting them nice and thin. It was also tough to spread the batter evenly across the pan. If you love homemade crepes as much as I do, I recommend picking up a few tools to make them! A good nonstick pan is a must, as well as a crepe spreader and spatula to make sure they’re the perfect shape. Here’s a great set for making the perfect crepes! Your crepes suzette will turn out perfectly.

    The Recipe Critic Recommendation

    The Best Crepe-Making Set

    Ballarini Cookin'Italy Crepe Pan Set

    This has everything you need to make the perfect crepes including a small, non-stick pan, crepe spreader, and spatula!

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    Storing Leftovers

    Crepes suzette need to be enjoyed fresh just after making them. They taste the best this way! Leftover crepes can be stored in the fridge with the orange sauce for about 3 days, but their texture won’t be as good as the first day you made them.

    Closeup of a bite being taken out of a crepe.

    More Delicious French Desserts

    Bring the flavors of France to your kitchen with these other amazing desserts! Not only do they look good, but they taste even better! The perfect showstopper for any party or get-together.

    Print

    Crepes Suzette

    Light, airy, and bursting with juicy, orange flavor, these crepes suzette are the perfect dessert! Serve them on their own or with a scoop of vanilla ice cream on top for a French treat sure to make your stomach happy.
    Course Dessert
    Cuisine French
    Keyword crepes suzette, crepes suzette recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 People
    Calories 1043kcal
    Author Alyssa Rivers

    Ingredients

    Crepes

    • 2 cups all purpose flour
    • 2 1/4 cups milk
    • 1/4 cup sugar
    • 4 eggs
    • 1/4 cup melted butter or oil
    • 1 teaspoon vanilla
    • ¼ teaspoon salt

    Orange Sauce

    • 1 cup butter divided
    • ⅓ cup sugar divided
    • 1 tablespoons orange zest divided
    • ¼ cup Grand Marnier divided

    Instructions

    Crepes

    • Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
    • Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-½ cup batter to the pan.
    • Using a circular hand motion, spread the batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.
    • Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.

    Orange Sauce

    • In a large skillet over medium heat, melt half of the butter until it becomes foamy, but not browned. Remove skillet from heat and add half of the sugar and half of the orange zest. Carefully add half of the orange liqueur and ignite it with a long match or long stemmed lighter.
    • When the flame goes out, take the crepes one at a time and coat both sides in the sauce, fold into quarters and remove from the pan, plating them until you run out of sauce or crepes.
    • Redo the first steps to make additional sauce for drizzling.
    • Serve crepes fresh and hot with ice cream.

    Notes

    These need to be enjoyed fresh just after making.
    If you want to forgo using liqueur, you can instead use orange juice and skip the igniting step.

    Nutrition

    Calories: 1043kcal | Carbohydrates: 89g | Protein: 17g | Fat: 67g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 333mg | Sodium: 719mg | Potassium: 360mg | Fiber: 2g | Sugar: 41g | Vitamin A: 2239IU | Vitamin C: 2mg | Calcium: 223mg | Iron: 4mg