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  • Smothered Pork Chops

    Smothered Pork Chops

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    Smothered Pork Chops are tender, savory, and satisfyingly covered in a creamy mushroom gravy.  This one-pan dinner is the perfect comforting dinner at home that your family will love!

    Forget everything you know about pork chops being dry and flavorless! These pork chops are so packed with flavor you won’t believe it, and they are so moist and perfectly cooked that my family instantly loved this recipe. After you try this recipe, you’ll have to try these fun Hawaiian Pork Chops, these delicious Baked Stuffed Pork Chops, and these easy Juicy Air Fryer Pork Chops.

    Smothered pork chops in the pan.

    Smothered Pork Chops in an Amazing Mushroom Gravy

    When you need a restaurant-quality meal at home, these smothered pork chops are the perfect choice!  The creamy gravy is so flavorful thanks to the one-pan method this recipe uses.  Those delicious bits on the bottom of the pan get scraped up into the gravy along with earthy mushrooms and rich heavy cream.  Smother your pork in this flavorful and satisfying gravy for the perfect juicy meat. I love to serve them with mashed cauliflower and some sautéed garlic asparagus with bacon!

    This classic dish is not only incredibly delicious, but it is also affordable and a family favorite. The creamy gravy and tender, fall-apart meat is homemade goodness that will make you a very popular cook! This is a great recipe to add to the meal-planning dinner recipes. For other meal planning ideas, check out these totally delicious healthy meals!

    Ingredients

    One thing you won’t see in this ingredient list is canned soup! This is a made-from-scratch smothered pork chops recipe that is just as easy as using cans, without all those unknown ingredients. You could throw in some onions with the mushrooms to add a little extra flavor. You can find the exact measurements below in the recipe card.

    • Olive Oil: Add to pan warmed to medium high heat before adding in pork chops.
    • Salt and Pepper: These are used to add flavor and to bring out all of the flavors in the other ingredients.
    • Thick Cut Pork Chops: Either bone-in or boneless will work, just adjust your cook time since bone-in will take a few minutes more on each side.
    • Sliced Mushrooms: Crimini, white, or portobello all work well.
    • Butter: Add to pan and whisk with flour to begin gravy.
    • Flour: Whisk together with butter until brown to start your gravy.
    • Beef Broth: Adds flavorful base to the gravy. You could use chicken broth instead.
    • Heavy Cream: Thick rich cream in the gravy mixed together with Worcestershire.
    • Worcestershire Sauce: Adds a little bit of tanginess to the gravy.
    Steps to make smothered pork chops.

    Smothered Pork Chop Recipe

    Depending on the size of your pork chops, this could easily be a 30-minute meal! On top of being quick, clean-up is simple because it is all made in one pan! Just another reason that these smothered pork chops will be a family favorite.

    1. Heat Oil: In a medium sized skillet over medium high heat add the olive oil.
    2. Season Pork Chops and Cook: Salt and pepper the pork chops and add to the sauce pan. Sear on each side for 4-5 minutes on each side until cooked through and golden brown.  Remove and set aside on a plate.
    3. Sauté Mushrooms: Add the mushrooms and sauté for 2-3 minutes or until tender. Set aside on plate with pork chops.
    4. Whisk Together Gravy: Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
    5. Combine and Simmer: Add the pork chops and mushrooms back to the skillet and let simmer for a couple of minutes.
    6. Serve: Plate and serve over mashed potatoes if desired.

    Tips for Making Smothered Pork Chops

    These smothered pork chops are so flavorful, and here I will share a few tips that make this recipe different from all the rest! They are super simple to whip up, and following these tips they will turn out perfect every time!

    • Pork Chops: Bring meat to room temperature and pat them dry before seasoning and cooking.  Make sure your pork reaches an internal temperature of 145 degrees.
    • Mushrooms: Do not salt your mushrooms until after you have sautéed them to allow them to get great color.
    • Don’t Wipe Out Pan: Leave the drippings and brown pieces in the pan after cooking the meat because it adds great flavor to the gravy. In fact you may want to scrape them off the bottom with your spatula to be sure they mix in.

    Smothered pork chops plated with mashed potatoes on a black plate.

    Storing Leftovers

    One of the reasons that I love making these smothered pork chops is that they make great leftovers, and you can freeze them! It’s so nice to have a precooked meal ready to pull out of the freezer when you are tired or don’t know what to make for dinner.

    • In the Refrigerator and Freezer: Allow meat to cool completely before storing in an airtight container. Cooked pork chops with gravy will keep well for up to 3 days in the refrigerator or 2-3 months in the freezer.
    • Reheat: To warm up stored leftovers, place on a skillet on medium low until warm throughout.

    More Favorite Pork Chop Recipes

    Don’t underestimate how flavorful pork chops can be! There is not a dry pork chop in sight among these recipes. They are all packed with flavor, juicy, and super easy to whip up. You’re whole family will love these recipes!

    • In a medium sized skillet over medium high heat add the olive oil. Salt and pepper the pork chops and add to the sauce pan. Cook on each side for 4-5 minutes on each side until cooked through and golden. Remove and set aside on a plate.

    • Add the mushrooms and sauté for 2-3 minutes or until tender. Set aside on plate with pork chops.

    • Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.

    • Add the pork chops and mushrooms back to the skillet and let simmer for a couple of minutes. Serve over mashed potatoes if desired.

    Updated January 31, 2023
    Originally Posted July 2020

    Serves: 4

    Calories670kcal (34%)Carbohydrates12g (4%)Protein34g (68%)Fat54g (83%)Saturated Fat28g (140%)Cholesterol211mg (70%)Sodium723mg (30%)Potassium790mg (23%)Fiber1g (4%)Sugar1g (1%)Vitamin A1336IU (27%)Vitamin C2mg (2%)Calcium64mg (6%)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, Main Course

    Cuisine American

    Keyword pork chops, smothered pork chops

  • Chicken and Rice Meal Prep Bowls

    Chicken and Rice Meal Prep Bowls

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    Although these chicken and rice meal prep bowls may seem simple, they’re anything but! The chicken is juicy, tender, and seasoned to perfection! You’re going to love having these easy-to-make meals on hand for a quick lunch.

    Meal preps are a great way to keep costs low and also stay on track for your diet goals. You can customize them however you’d like and take them on the go! Need some ideas to get you started? Try these Korean beef meal prep bowls and teriyaki chicken meal prep bowls next!

    Top-down view of a plastic container filled with grilled chicken, white rice, and green beans.

    Easy Chicken and Rice Meal Preps

    Chicken and rice is the bread and butter of healthy eating. It’s the perfect ratio of protein and carbs to power you through your day! Pair it with your favorite veggies for some added nutrition and you have the perfect lunch. The chicken in these meal prep bowls is perfectly seasoned, juicy, and tender. You’ll love every bite!

    Good news is- these chicken and rice meal prep bowls take less than 30 minutes to prepare. A weeks worth of meals in a snap! Another nice thing about these meal prep bowls is you can customize them to work into any diet. So whether you’re wanting something keto or low-carb, these are perfect for you. See my tips section below for ideas!

    Everything You’ll Need

    I love these chicken and rice meal prep bowls because they use a bunch of pantry staples. They’re also great for using up leftover chicken if you have it! Exact measurements can be found in the recipe card below.

    • Chicken Breasts: This is the main protein source in the meal prep bowls. They are cooked until they’re perfectly juicy and oh-so tender!
    • Olive Oil: Used to sear the chicken in. It adds richness and flavor to the dish.
    • Homemade Chicken Seasoning: A tasty blend of herbs and spices that add depth and taste to the chicken. Find my full recipe here!
    • Cooked Rice: Adds carbs to the meal preps. Looking for low-carb options? I’ve got you covered! Check out my tips section below.
    • Steamed Green Beans: A fresh, crisp veggie that adds nutrients, color, and texture to the dish. Feel free to swap this out for your other favorite greens!

    How to Make Chicken and Rice Meal Prep Bowls

    These are going to be your new favorite lunch. They’re so delicious yet so simple to throw together! Plus, it’s easy to work them into your macros. The perfect diet-friendly meal!

    1. Precook Rice: Cook the rice ahead of time. You can also use prepackaged cooked rice for convenience.
    2. Season Chicken: Prepare the chicken by seasoning it with my homemade chicken seasoning.
    3. Sear: Add the olive oil to a skillet and then cook the chicken over medium-high heat for 5-7 minutes on each side. The chicken should be cooked through and no longer pink. You can also use my air fryer method for cooking the chicken if you prefer!
    4. Steam Veggies: Steam the vegetables until tender.
    5. Assemble: To assemble the bowls, evenly divide all of the cooked ingredients into four sealable containers. Each container will contain ½ cup rice, ½ cup cooked chicken, and ½ cup green beans.
    6. Store and Enjoy: Seal the containers and then store them in the refrigerator until ready to eat. Warm in the microwave and enjoy!
    4-photo collage of meal preps being assembled.

    Tips and Substitutions

    You can make these chicken and rice meal prep bowls exactly how you like them! Here are a few ideas to get you started.

    • Keto/Low-Carb: To make these meal prep bowls keto-friendly, swap out the white rice for cauliflower rice, zucchini noodles, or Konjac rice. I also love using Banza chickpea rice and pasta because it’s low-carb and adds an extra boost of protein to any meal.
    • Seasoning Your Chicken: To switch up your meal preps, try seasoning your chicken breasts with lemon pepper, blackened, or Cajun seasoning!

    How Long Do Chicken and Rice Meal Prep Bowls Last?

    In an airtight container, these meal prep bowls will last for up to 4 days in the fridge. For a quick and easy lunch, simply pop them into the microwave until warmed through and enjoy!

    3 airtight containers filled with chicken and rice stacked on top of each other.

    Looking for More Healthy and Delicious Chicken Recipes?

    Look no further! Just because you’re eating clean doesn’t mean you have to sacrifice flavor. With these tasty recipes, you get the best of both worlds!

    • Cook the rice ahead of time or use prepackaged cooked rice for convenience.

    • Prepare the chicken by seasoning it with my homemade chicken seasoning.
    • Add the olive oil to a skillet and cook the chicken over medium-high heat for 5-7 minutes on each side. The chicken should be cooked through and no longer pink. You can also use my air fryer method for cooking the chicken if you prefer!

    • Steam the vegetables until tender.

    • To assemble the bowls, evenly divide all of the cooked ingredients into four sealable containers.

    • Each container will contain ½ cup rice, ½ cup cooked chicken, and ½ cup green beans.

    • Seal the containers and store them in the refrigerator until ready to eat. Warm in the microwave and enjoy!

    Serves: 4

    Calories521kcal (26%)Carbohydrates79g (26%)Protein32g (64%)Fat7g (11%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.01gCholesterol73mg (24%)Sodium140mg (6%)Potassium656mg (19%)Fiber3g (12%)Sugar2g (2%)Vitamin A466IU (9%)Vitamin C8mg (10%)Calcium72mg (7%)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, lunch

    Cuisine American

    Keyword chicken and rice meal prep bowls, Healthy, meal prep

  • Hot Fudge

    Hot Fudge

    Homemade hot fudge is silky smooth and full of intense chocolate flavor without being too sweet. It is made up of 3 simple ingredients and ready in just 10 minutes. This is the perfect topping for hot fudge sundaes, fruit, and your favorite desserts!

    Is there really anything better than chocolate? Honestly, I can’t think of anything! And this hot fudge is so good I could eat it by the spoonful! It’s just a little too easy to eat, so make sure you have plenty of friends to share it with. If you are in the mood for all things chocolate, you should try this creamy Chocolate Lasagna, these cute and easy Homemade Reese’s Eggs, and this irresistible Mississippi Mud Cake.

    A spoon pulling out of a jar of hot fudge.

    Hot Fudge Recipe

    This hot fudge recipe is a classic that everyone in the family will love. My favorite part about it is there is absolutely no corn syrup! This fudge sauce is perfectly creamy with just three simple ingredients. Get ready for the most decadent hot fudge sundae you’ve ever had because this is the best hot fudge sauce out there. It is so much better than store-bought, you will never pick up a jar at the store again.

    For the perfect hot fudge sundae, try this homemade caramel sauce too. If you want to have tons of fun with a kid friendly ice cream recipe, you should try this snow ice cream recipe! It was a total blast to make with my kids. If you live in a warmer climate where you won’t have any snow, then try this ice cream in a bag. Another way we love eating this hot fudge is drizzled on top of these turtle brownies or with these cherry cheesecake brownies.

    Ingredients

    There isn’t much to this homemade hot fudge sauce, and yet it will be the best hot fudge you’ve ever had! It is so easy to make, and only has three ingredients. You could add other things like vanilla extract, cocoa powder, and salt if you wanted to, but those are not necessary. I think this recipe is perfect just the way it is! You can find the full measurements below in the recipe card.

    • Semi-Sweet Chocolate: You want to use a high quality chocolate, choose your favorite! I used Dove chocolate here. I like the dark chocolate Dove candies because they have a great rich flavor. You could use chocolate chips or bar chocolate too!
    • Butter: I use unsalted butter and it doesn’t matter if it is room temperature or right out of the refrigerator.
    • Sweetened Condensed Milk: This is the real magic. It makes the fudge the perfect consistency and so creamy and rich.
    Process photos showing how to heat up the chocolate and add the condensed milk.

    Hot Fudge Sauce Recipe

    This recipe is so easy! I know some people who will make their hot fudge in the microwave, which I suppose you could do here too. You probably won’t get as thick of a mixture as you will over the stove, but it could be a quick option. I prefer to do it the old-fashioned way over the stove because it always turns out exactly the way I want it! Just make sure not to boil this mixture, it does not need to get that hot.

    1. Melt: In a saucepan, melt the chocolate and the butter together over low heat.
    2. Cook: Add the sweetened condensed milk and cook over low heat until thickened.
    3. Cool: Remove from heat and let cool. Store in the fridge in an airtight container. Reheat in 15 second intervals, stirring between.
    A spoon showing the hot fudge.

    Tips for Making Hot Fudge

    There are a lot of hot fudge recipes out there, but this is by far the best one I’ve ever had. That doesn’t mean you can’t make it your own! Here are a few tips on how to make this hot fudge recipe.

    • Choosing Your Chocolate: Using high-quality chocolate will make a huge difference in the flavor of the hot fudge. You can use whatever your favorite chocolate is, just make sure you love the taste of the chocolate on its own.
    • Types of Chocolate: Semi-sweet or dark chocolate is best for this recipe. I think that using milk chocolate makes the fudge sauce too sweet. You can choose to use semi-sweet chocolate chips or a candy like Dove. I have also used bittersweet chocolate and thought it was incredible, you really can’t go wrong with this one!
    • What to Eat It With: Obviously, this hot fudge is incredible with ice cream! I have also dipped cheesecake stuffed strawberries in it and it was incredible. It acts like a fondue! You can keep it in a fondue pot to keep it from getting too cold and dip anything you like in it. It’s also amazing over fluffy pancakes or perfect waffles.

    A spoon drizzling hot fudge over a bowl of ice cream.

    Storing Leftovers

    This hot fudge is so awesome to have in the refrigerator. I love being able to pull it out whenever I need it! Here is how to store leftovers.

    • In the Refrigerator: Store in the fridge in an airtight container for up to 2 weeks.
    • Reheating: Reheat gently to avoid burning the sauce. You can reheat it in the microwave 15 seconds at a time and stir in between.

    Other Chocolate Treats to Try

    If you are a chocolate lover, these recipes are for you! There is never a bad time to whip up a chocolate treat and these are some of my favorites. The best part is they are all really easy and something the whole family will love!

    Print

    Hot Fudge Sauce

    Homemade hot fudge is silky smooth and full of intense chocolate flavor without being too sweet. It is made up of 3 simple ingredients and ready in just 10 minutes. This is the perfect topping for hot fudge sundaes, fruit, and your favorite desserts!
    Course Dessert
    Cuisine American
    Keyword chocolate sauce, hot fudge, hot fudge sauce
    Prep Time 10 minutes
    Cook Time 0 minutes
    Total Time 10 minutes
    Servings 8 people
    Calories 108kcal
    Author Alyssa Rivers

    Ingredients

    • 4 ounces high quality semi-sweet chocolate
    • 2 tablespoons unsalted butter
    • 1 14-ounce can sweetened condensed milk

    Instructions

    • In a saucepan, melt the chocolate and the butter together over low heat.
    • Add the sweetened condensed milk and cook over low heat until thickened.
    • Remove from heat and let cool. Store in the fridge in an airtight container. Reheat in 15 second intervals, stirring between.

    Nutrition

    Calories: 108kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 2mg | Potassium: 82mg | Fiber: 1g | Sugar: 5g | Vitamin A: 95IU | Vitamin C: 0.004mg | Calcium: 10mg | Iron: 1mg
  • Maple Pecan Scones

    Maple Pecan Scones

    Golden and flaky Maple Pecan Scones are buttery soft and full of nutty flavor from toasted pecans and real maple syrup. They are melt in your mouth delicious and ridiculously easy to make!

    Don’t underestimate the scone! You may think of them prepackaged in plastic wrap and always a little disappointing, but I promise you these homemade scones are nothing like that! They are tender and flaky and not at all dry. They are perfect for any breakfast or tea party and look gorgeous on a platter along with Apple Danish, a beautiful Strawberry Galette, and this irresistible Coffee Cake.

    Maple pecan scones on a counter with a bite taken out of one.

    Maple Pecan Scone

    Let’s talk about these maple pecan scones! They are hands down the best scone I have ever had. Don’t get me wrong, I love a good peach scone or cranberry scone, but I think this one takes the cake. It is SO buttery and flaky, with just enough sweetness from real maple syrup. The glaze on top is heavenly and you better believe I will be putting it on my other pastries (like these coffee cake muffins!).

    The best part is, you do NOT have to be a skilled baker to get this recipe perfect. In fact, it’s so easy it’s a perfect recipe for kids to join in on the fun. The key is to not overmix the dough, but other than that you have a simple and straightforward dough to make with a quick and easy glaze to drizzle on top. There is so much to love about these treats, especially that real maple flavor.

    Ingredients

    You are going to love these maple pecan scones because you probably already have most of what you need in your pantry! I do add heavy cream to the dough because it makes it so smooth and moist. You can find the exact measurements below in the recipe card.

    Best Maple Pecan Scone

    • All-Purpose Flour: This is simply the easiest flour to work with.
    • Brown Sugar: Brown sugar is the perfect sweetener because it has a real depth of flavor that granulated sugar doesn’t have.
    • Baking Powder: Baking powder will help the scones to rise just enough so they are light and soft.
    • Salt: A little salt help to balance out all of the sweetness.
    • Butter: I use unsalted butter so I can control the salt content in the dough. We are making a flaky dough so you will want cold butter.
    • Chopped Pecans: Chop your pecans or buy them pre-chopped. Make sure they are small enough so that they are the perfect size for a bite but not too small that you don’t know they are there.
    • Heavy Cream: Heavy cream is my secret ingredient in these scones, it makes the dough so soft and moist.
    • Real Maple Syrup: Real maple syrup is the key to the maple flavor in these scones. I have never tried maple extract so I don’t know how that would taste.
    • Egg: I always use large grade A eggs in my recipes.
    • Vanilla Extract: Vanilla extract helps to round out all of the other flavors and really makes the maple flavor shine.

    Maple Glaze

    • Powdered Sugar: Powdered sugar is the perfect choice for a glaze because is mixes up so silky and shiny, and has great flavor.
    • Real Maple Syrup: This is the liquid for the glaze. You can add more maple syrup until your glaze is the right consistency.
    • Salt: Because both maple syrup and powdered sugar are sweet, you will want to add a little salt to balance everything out.
    Process photos showing the wet ingredients mixed, then added to the dry, mixed into a dough, and cut into wedges.

    Maple Pecan Scone Recipe

    This maple pecan scone dough is so easy to whip up, it takes about 20 minutes to get it ready for the oven. Not to mention how fun it is to make! I like to have my kids join in on the fun, and this one was a recipe that the whole family enjoyed making and eating.

    1. Prep: Preheat oven to 375 degrees Fahrenheit, line a baking sheet with parchment paper and set aside.
    2. Whisk Dry Ingredients: In a large bowl, whisk together your flour, brown sugar, baking powder, and salt.
    3. Grate Butter: Use a cheese grater to grate your cold butter into the dry ingredients, use your hands to lightly mix the butter into the dry ingredients. Add in your pecans and toss lightly to mix.
    4. Mix and Shape: In a medium bowl, combine the cream, egg, maple syrup and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc and use a sharp knife to cut into 6-8 equal pieces
    5. Bake: Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 25-28 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.
    6. Make Glaze and Top: For the glaze, in a small bowl whisk together the powdered sugar, maple syrup, and salt. If you need to thicken the glaze add a few tablespoons of powdered sugar, if it’s too thick, add 1 tablespoon of additional maple syrup.
    An overhead view of maple pecan scones with a maple drizzle.

    Tips for Making the Perfect Maple Pecan Scones

    I love making homemade scones, and these maple pecan scones are a real treat to make and eat. You can change the recipe however you want until it’s perfect for you. Here are a few tips for making the perfect maple pecan scones.

    • Toast Pecans: I think toasted pecans have so much more flavor! If you want to toast your pecans first, you can put your chopped pecans in a medium frying pan. Warm over medium heat for 2-5 minutes until browned and fragrant.
    • Add Candied Pecans: If you want to sweeten these scones further, you can substitute the pecans for candied pecans. They are a nice little surprise inside of the scone and add great flavor.
    • Dont Overwork: Don’t overwork this dough or it will bake hard and chewy, instead of being flaky and soft. This is really the key to the perfect scone!
    • Use Cold Butter: Everyone who loves a flaky pastry will tell you the key is cold butter and keeping it cold. You need all of the ingredients to come together, but you want to work the dough as little as possible with your hands. Your hands are hot and will melt the butter.

    A spoon drizzling maple glaze over the top of the scone.

    Storing Leftovers

    Scones are the perfect treat for a holiday or any day. They are definitely best eaten fresh out of the oven. If you do have a few leftovers here is how to store them.

    • On the Counter: You can store your leftover scones in an airtight container for up to 5 days on the counter. They will continue to dry out the longer they sit out, so I would eat them up before then!

    Other Sweet Treats to Try

    There is no end to my love of sweet bread and pastries. I absolutely love them so much and I have so many delicious recipes that you just have to try. Here are a few of my favorites that I know you will love!

    Print

    Maple Pecan Scones

    Golden and flaky Maple Pecan Scones are buttery soft and full of nutty flavor from toasted pecans and real maple syrup. They are melt in your mouth delicious and ridiculously easy to make!
    Course Breakfast, Dessert
    Cuisine American
    Keyword maple pecan scones, scones
    Prep Time 20 minutes
    Cook Time 28 minutes
    Total Time 48 minutes
    Servings 8 people
    Calories 474kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups all purpose flour
    • ½ cup brown sugar
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • ½ cup unsalted butter cold
    • ⅔ cup chopped pecans
    • ⅓ cup heavy cream
    • ¼ cup real maple syrup
    • 1 large egg
    • 2 teaspoons vanilla extract

    Maple Glaze

    • ¾ cup powdered sugar
    • ¼ cup real maple syrup
    • ½ teaspoon salt

    Instructions

    • Preheat oven to 375° fahrenheit, line a baking sheet with parchment paper and set aside.
    • In a large bowl, whisk together your flour, brown sugar, baking powder, and salt.
    • Use a cheese grater to grate your cold butter into the dry ingredients, use your hands to lightly mix the butter into the dry ingredients. Add in your pecans and toss lightly to mix.
    • In a medium bowl, combine the cream, egg, maple syrup and vanilla extract. Pour over the butter and dry ingredients and stir to combine. Trying to work the dough as little as possible, turn out onto a lightly floured surface and work into a ball. Flatten into an 8-9 inch disc and use a sharp knife to cut into 6-8 equal pieces
    • Arrange the pieces on the prepared baking sheet, leaving about 2 inches between each one. Bake for 25-28 minutes, or until nice and golden brown. Allow to cool for at least 5-10 minutes before drizzling the icing over the top.
    • For the glaze, in a small bowl whisk together the powdered sugar, maple syrup, and salt. If you need to thicken the glaze add a few tablespoons of powdered sugar, if it’s too thick, add 1 tablespoon of additional maple syrup.

    Nutrition

    Calories: 474kcal | Carbohydrates: 64g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 456mg | Potassium: 257mg | Fiber: 2g | Sugar: 37g | Vitamin A: 535IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 2mg
  • Bananas Foster

    Bananas Foster

    Warm, soft bananas covered in a buttery, cinnamon rum sauce and served with vanilla ice cream. What could be better than that? Bananas foster is a classic dessert that’s ready in 15 minutes and sure to impress.

    Have some leftover bananas? Keep them to use in a tasty dessert! Banana bread is always a must (especially if your bananas are overripe!) as well as banana coffee cake and magnolia pudding!

    Bananas foster served with ice cream in a white stoneware bowl.

    Classic Bananas Foster

    Bananas foster is a gem from New Orleans. If you haven’t tried it, you’re in for an absolute treat! It starts with ripe bananas that are sautéed in butter, brown sugar, and a touch of cinnamon. If that didn’t convince you, the mixture is then flambéed with dark rum, creating a flavor that is too good to resist. Traditionally, you serve bananas foster with a scoop of vanilla ice cream. It’s the perfect mixture of hot and cold. (Think peach cobbler-level warm, gooey goodness.) Since it’s been around since the 1950s, you know it’s got to be good!

    The melted ice cream and nutty, caramelized flavor makes this dessert a winner. Not to mention the bananas are perfectly soft and tender! It’s comfort food at its finest. Good thing it only takes 15 minutes to make because you’re going to want this ALL the time. The whole family will love this New Orleans treat! Looking for more amazing banana recipes? I’ve got you covered! Check out my full list here.

    Ingredients Needed

    This bananas foster recipe is made with simple (and delicious!) ingredients. You only need a few spices, some ripe bananas, butter, and a splash of rum to make it come to life. If you’re looking for measurements, they can all be found in the recipe card below.

    • Bananas: Bananas are the MVP here! They get nice and caramelized with a soft, tender center.
    • Butter: Everything is better with butter! This gets melted down to create the perfect flavorful sauce.
    • Brown Sugar: Adds a smoky sweetness, deep coloring, and makes the glaze thicker.
    • Rum: Adds a unique, subtly sweet, boozy flavor to the bananas foster. Feel free to swap this out for brandy, but keep in mind it will alter the overall flavor slightly.
    • Vanilla: Gives the caramelized sauce deeper flavor.
    • Cardamom: Adds a slight pop of flavor.
    • Cinnamon: Like cardamom, cinnamon is another spice that gives this dish a warm, slightly sweet, slightly spicy flavor.
    • Coarsely Chopped Walnuts: These get added in for a little texture and nutty flavor. You can also use pecans.
    • Vanilla Ice Cream: Add a scoop on top! This melts right in to the bananas foster sauce and it’s absolutely dreamy.

    How Do I Make a Banana Foster Without Rum?

    Rum gives bananas foster its classic deep, toasted flavor, but if you don’t have any on hand, you can swap it out for whiskey, brandy, or even just some vanilla extract.

    Quick and Easy Bananas Foster

    Making bananas foster at home is super easy. Simply melt the butter in a pan and add the brown sugar, rum and spices. Then add the bananas and cook them until they are caramelized. 15 minutes is all it takes to make this heavenly dessert!

    1. Slice Bananas, Chop Walnuts: Prepare your bananas by peeling and then slicing them. I cut mine in half then slice them lengthwise. Also coarsely chop your walnuts and set both aside.
    2. Prepare Sauce: In a large skillet, over medium heat, melt your butter. Then add in your brown sugar, rum, vanilla, cardamom, and cinnamon and whisk to combine. Then bring the mixture to a low boil.
    3. Add Remaining Ingredients: Add in your prepared bananas and walnuts, then cook until the bananas are tender and begin to caramelize, about 2 minutes.
    4. Enjoy: Serve fresh over vanilla ice cream.
    4-photo collage of bananas being cooked in a brown sugar, rum, and butter mixture.

    Tips and Tricks

    Bananas foster is super simple to make, but here are a few extra tips to make yours turn out as amazing as possible! This classic dessert is sure to become a new family favorite.

    • Don’t Overcook the Bananas: Don’t overcook your bananas, it really only takes 2 minutes, 3 maximum. Keep your sauce barely above a simmer, you don’t want it to burn.
    • Rum Replacements: If you don’t want to use rum you can simply replace it with orange juice, apple juice, or water. Maple syrup is also a great substitute! It adds an extra sweet, smoky flavor to your bananas foster.
    • Serve With: I love serving my bananas foster with vanilla ice cream, but you can also serve it with frozen yogurt or custard. Psst- bananas foster also doubles as a great topping for pancakes, waffles, and French toast! You can’t go wrong with caramel, nuts, and bananas.

    Top-down view of bananas foster in a metal skillet.

    Storing Leftovers

    I recommend enjoying these fresh, they won’t keep well. But if you are wanting to save leftovers, place them in an airtight container in the fridge for up to 3 days. For that freshly-cooked effect, reheat your banana mixture over the stove on medium-low heat and serve it à la mode!

    Closeup of a bite of bananas foster.

    More Amazing Banana Desserts

    These banana desserts are going to rock your world! They’re super easy to make but filled with that rich, creamy banana flavor we all love! Need more tasty ways to use up leftover bananas? Find my full list of banana recipes here.

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    Bananas Foster

    Warm, soft bananas covered in a buttery, cinnamon rum sauce and served with vanilla ice cream. What could be better than that? Bananas foster is a classic dessert that's ready in 15 minutes and sure to impress.
    Course Dessert
    Cuisine American
    Keyword bananas foster, bananas foster recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 4 People
    Calories 464kcal
    Author Alyssa Rivers

    Ingredients

    • 3 bananas
    • 5 tablespoons butter
    • ⅔ cup brown sugar
    • 3 tablespoons rum
    • 2 teaspoons vanilla
    • ½ teaspoon cardamom
    • ½ teaspoon cinnamon
    • ⅓ cup coarsely chopped walnuts
    • Vanilla ice cream for serving

    Instructions

    • Prepare your bananas by peeling and slicing them, I cut mine in half then slice them lengthwise. Coarsely chop your walnuts and set both aside.
    • In a large skillet, over medium heat, melt your butter. Add in your brown sugar, rum, vanilla, cardamom, and cinnamon and whisk to combine. Bring the mixture to a low boil.
    • Add in your prepared bananas and walnuts, cook until the bananas are tender and begin to caramelize, about 2 minutes.
    • Serve fresh over vanilla ice cream.

    Nutrition

    Calories: 464kcal | Carbohydrates: 62g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 144mg | Potassium: 490mg | Fiber: 3g | Sugar: 50g | Vitamin A: 566IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 1mg
  • The BEST Red Velvet Cupcakes with Cream Cheese Frosting

    The BEST Red Velvet Cupcakes with Cream Cheese Frosting

    These red velvet cupcakes are perfectly moist with the most beautiful and deep red color. They are topped with classic cream cheese frosting, and once you eat one, you will agree that these are the best!

    Cupcakes are the perfect dessert for any occasion. For other delightful cupcake recipes, try these banana cupcakes, these amazing lemon blueberry cupcakes, and especially these pineapple upside-down cupcakes!

    Hero image of red velvet cupcakes topped with cream cheese frosting.

    Red Velvet Cupcakes

    With how many cupcake recipes are out there, I still haven’t found one that I didn’t like! Cupcakes are so yummy and can be mixed and matched with so many flavors, toppings and frostings that they are different every time! Plus, my kids go crazy over them, so it’s a no-brainer to make these for dessert! These red velvet cupcakes are one of my absolute favorite cupcake recipes!

    There was a time when I was making a new red velvet cake recipe every weekend. I tried recipe after recipe, and none compared to this one. It is a light cake with a beautiful red color and a slight chocolate flavor. I top these cupcakes with my go-to cream cheese frosting recipe and the cream cheese flavor is the perfect match for red velvet. This has been my go-to red velvet cupcake recipe for years and years, and I’m sure it will become your favorite too.

    Ingredients to Make Red Velvet Cupcakes

    This recipe uses staple pantry ingredients that you probably already have on hand! Which makes it easy because then you can make these all the time! And trust me, after your kids devour them off of your counter in 2 seconds flat, you will need all of the stuff to make a second batch for yourself!

    Cake

    • Flour: I used all-purpose flour for this recipe.
    • Baking Soda and Baking Powder: These ingredients help the cake rise and get that moist, sponge like texture.
    • Unsweetened Cocoa Powder: This is what makes red velvet cake, the cocoa powder brings in that small, subtle chocolate flavor.
    • Granulated Sugar: This sweetens up the batter.
    • Salt: The salt is used to enhance all of the other flavors in the cupcakes.
    • Buttermilk: You can use storebought or homemade buttermilk for this recipe!
    • Vegetable Oil: This will give the cupcakes a moist texture.
    • Egg: Let your egg sit out at room temperature before you start mixing. It will combine with the other ingredients better if it’s not cold.
    • White Vinegar: This interacts with the baking soda to help leaven the cake (to help it rise without yeast)
    • Vanilla Extract: This enhances the sweet ingredients in the cupcake batter.
    • Liquid Red Food Coloring: This is how you will get that deep, beautiful red color!

    Cream Cheese Frosting

    • Butter: Use unsalted butter that has been softened to room temperature.
    • Cream Cheese: This should also be softened to room temperature. It will mix better and make it so that your frosting doesn’t have any lumps!
    • Salt: This enhances all of the flavors!
    • Vanilla Extract: This will add a sweet flavor to mix in with the tangy cream cheese.
    • Powdered Sugar: You use powdered sugar instead of granulated sugar because it dissolves into the frosting making it nice and smooth.
    • Milk: I used 2% but any milk is fine! Use more if the frosting is too thick. 

    How to Make Red Velvet Cupcakes

    Making red velvet cupcakes from scratch is a lot easier than you would think! These are simple and come together quickly, making them a great go-to dessert to impress any guest!

    Cupcakes

    1. Preheat and Prep: Preheat the oven to 350°. Spray a muffin pan with pan spray and line with cupcake liners and set aside.
    2. Mix Dry Ingredients: In a medium bowl sift together the flour, cocoa powder, baking soda and baking powder. Add the sugar and salt to the flour mixture and whisk thoroughly. Set aside.
    3. Whisk Flour Mixture with Wet Ingredients: In a large bowl whisk together the buttermilk, oil, egg, vinegar, vanilla and red food coloring until well combined. Add the flour mixture to the wet ingredients and whisk until smooth.
    4. Fill Liners and Bake: Scoop the batter into the cupcake liners and fill them 2/3 of the way full. Bake them for 18-20 minutes. The cupcakes are done when you press on the center of the set cupcake and it springs back. Let cool completely before frosting. 

    Cream Cheese Frosting

    1. Mix and Pipe: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape.
    4 pictures showing how to mix up the batter with red food coloring and then add to a cupcake tin.

    Baking Tips

    These red velvet cupcakes are so delicious, and I want yours to turn out perfectly! Here are a few baking tips to help you out!

    • Room Temperature Ingredients: Start by setting out your ingredients before you start baking. Baking with room temperature ingredients helps when mixing the ingredients together and it creates a smooth batter and frosting! 
    • Thick Frosting: If your frosting is too thick to pipe, then slowly add more milk (1 tablespoon at a time) until it reaches your desired consistency!
    • Don’t Open the Oven Door: If you open the oven too soon, it releases too much hot air. This makes it so that your cupcakes bake unevenly. If you need to check on things then use the oven light!

    Top-down view of red velvet cupcakes.

    How to Make Cupcakes Ahead of Time

    If you want to make these ahead of time, you totally can! That makes your life easier to just grab them and go when you are ready!

    • Making Ahead of Time: Just cook them according to the directions. Once they are cooled then you can store them in your refrigerator for a day or two. When you are ready to serve them, take them out of the fridge so they can come down a bit in temperature. Make the frosting while they are coming to room temperature and then frost them just before serving!
    • Leftovers: Store any leftovers in your refrigerator in an airtight container. They will last 2-3 days.

    A cupcake cut in half and served on a white plate.

    More Red Velvet Desserts

    Red velvet is so delicious and has such a unique taste! I love baking red velvet recipes and I have gathered up a few more of my favorites for you to try! They are not only delicious but they are absolutely gorgeous! I know that you will love them too.

    Print

    The BEST Red Velvet Cupcakes with Cream Cheese Frosting

    These red velvet cupcakes are perfectly moist cake with the most beautiful and deep red color. They are topped with classic cream cheese frosting, and once you eat one, you will agree that these are the best!
    Course Dessert
    Cuisine American
    Keyword red velvet cupcakes
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12 cupcakes
    Calories 302kcal
    Author Alyssa Rivers

    Ingredients

    • 1 1/4 cup all-purpose flour
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 2 tablespoons Unsweetened cocoa powder
    • 3/4 cup granulated sugar
    • 1/4 teaspoon salt
    • 3/4 cup buttermilk room temperature
    • 1/2 cup vegetable oil
    • 1 large egg room temperature
    • 1/2 teaspoon white vinegar
    • 1 teaspoon vanilla extract
    • 1 tablespoon liquid red food coloring

    Cream Cheese Frosting:

    • 1/2 cup unsalted butter room temperature
    • 4 Ounces cream cheese room temperature
    • 1 pinch salt
    • 1 teaspoon vanilla extract
    • 2 1/4 cup powdered sugar
    • 1/2 tablespoon Milk plus more if needed

    Instructions

    • Preheat the oven to 350°. Spray a muffin pan with pan spray and line with cupcake liners and set aside.
    • In a medium bowl sift together the flour, cocoa powder, baking soda and baking powder. Add the sugar and salt to the flour mixture and whisk thoroughly. Set aside.
    • In a large bowl whisk together the buttermilk, oil, egg, vinegar, vanilla and red food coloring until well combined. Add the flour mixture to the wet ingredients and whisk until smooth.
    • Scoop the batter into the cupcake liners until they are filled 2/3 of the way full. Bake for 18-20 minutes, just until the centers of the cupcakes are set and spring back when gently pressed on. Let cool completely before frosting.

    Cream Cheese Frosting

    • In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape.

    Notes

    Updated on January 27, 2023

    Originally Posted on February 3, 2017‏

    Nutrition

    Calories: 302kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 174mg | Potassium: 87mg | Fiber: 1g | Sugar: 36g | Vitamin A: 409IU | Calcium: 42mg | Iron: 1mg
  • Miso Glazed Salmon

    Miso Glazed Salmon

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    Better than at your favorite restaurant, this miso-glazed salmon is sweet, savory, and full of flavor. It cooks with a delicious caramelized miso glaze on the outside and stays flaky and moist in the middle. You are going to love everything about this recipe!

    I think it’s safe to say salmon is my favorite kind of fish. It’s flaky and flavorful, without a super strong fish flavor. You can also flavor it in so many different ways, like this Garlic Brown Sugar Glazed Salmon, and this easy Baked Garlic Herb Salmon, and this amazing and Insanely Good Creamy Tuscan Garlic Salmon.

    Miso glazed salmon in a pan with sesame seeds and green onions on top.

    Miso Glaze Salmon

    This glazed miso salmon is insanely good! It is also super easy to make, so you are definitely going to love this recipe. The real magic in this recipe is the miso glaze. Miso glaze tastes like the best sweet and savory sauce you’ve ever had that pairs perfectly with salmon. Miso paste is made from fermented soybeans that has a deep umami flavor with a hint of funk. If you like soy sauce, you are going to love this glaze. If you do love the glaze, you’ll have to try this homemade hoisin sauce and pot sticker sauce next!

    I love seafood, especially with an Asian twist. I feel like the savory flavors in things like sesame oil, rice vinegar, and miso paste just go so well on fish. You can definitely try this glaze on other pieces of fish like snapper or cod. I bet it’s even delicious with scallops and shrimp! No matter what you cook, it’s going to be amazing. I have never had anyone try this miso glaze that didn’t ask me for the recipe.

    Ingredients

    The salmon is definitely the star of this glazed miso salmon recipe. If you aren’t confident in picking out the perfect piece of salmon, I share my tips below in the tip box. The best part about this recipe in my opinion is that you also get the perfect miso glaze recipe! You can use this glaze on a lot of other protein and veggies (it’s perfect with a stir fry!).

    • Salmon Fillets: I like to buy one half of a salmon which is usually about 2 pounds and slice it into four salmon filets.
    • Salt and Pepper: This is to season the salmon. The glaze is pretty salty already from the soy sauce, so you could choose a low sodium soy sauce to cut down on some of the salt.
    • Miso Paste: Miso paste is a fermented soybean paste. You can use white miso or red miso, I chose red for this sauce.
    • Soy Sauce: This is the perfect pair with miso paste. It pairs perfectly with all of the other flavors and helps the sauce get to the right consistency.
    • Brown Sugar: Brown sugar adds a sweetness that balances out the savory flavors. You could use honey instead if you would like.
    • Rice Vinegar: This is the perfect way to brighten up the glaze. It’s sweet and acidic kind of like apple cider vinegar. In fact, you can actually substitute rice vinegar for apple cider vinegar in a pinch. Rice wine vinegar could also work.
    • Sesame Oil: This has a nutty earthy flavor that is perfect in addition to all of the other ingredients.
    • Green Onions and Sesame Seeds: This is an optional garnish. I think it makes the dish look complete, and adds a lot of fresh flavor
    Process photos showing the salmon being seasoned, the sauce being made, the salmon marinading, and the cooking.

    Miso Glazed Salmon Recipe

    Cooking miso glazed salmon is so simple! You will start cooking the fish in a skillet in the oven. Then you will take it out and add a little more of your miso glaze to give it a nice caramel crust and broil it. It makes all the sugars in the sauce nice and sticky, just like they do at a restaurant! This dish is easy and so full of flavor, and a great way to get the whole family to try something new.

    1. Season Salmon: Salt and pepper the salmon.
    2. Whisk Ingredients: In a small bowl add the miso paste, soy sauce, brown sugar, rice vinegar, and sesame oil. Wisk together until smooth. Reserve 1 tablespoon of marinade.
    3. Marinade: In a medium sized bowl add the salmon and the sauce. Let it marinade for 1-3 hours.
    4. Cook Salmon: Preheat oven to 375 degrees. In a large skillet or oven safe frying pan add the salmon and discard marinade. Bake for 12-15 minutes, or until fish is almost done and opaque. Brush with reserved glaze and Broil on high for 1-2 minutes until fish reaches 125-130 degrees in the center.
    5. Garnish and Enjoy: Garnish with green onions and sesame seeds if desired.
    A piece of salmon on a plate with edamame.

    Tips for Making Miso Glazed Salmon

    I think you are going to love this miso glazed salmon recipe because it is full of unique flavor and still really easy to cook. So if you go to make this recipe and have a few questions, be sure to check out these tips that will help make this recipe a success. I also share a few ideas of what to eat this salmon with!

    • Choosing Good Salmon: When you are looking for salmon at the store, the color of the fish will tell you a lot. If it has a really nice deep pink color, it is going to be flavorful and full of good nutrients. You don’t want a pale, orange, and wet-looking piece. When you poke it, the meat should spring back. If it leaves an indent then the fish is not as fresh as you want it.
    • What to Serve It With: I love miso salmon over some brown rice and a side of edamame. It also goes great with roasted vegetables or even miso soup (never too much miso in my opinion!). You can also serve this salmon on top of a Asian ramen salad for a heartier and more complete meal.
    • Making the Glaze: This glaze is so simple. You just put all of the ingredients in a bowl and whisk! I prefer red miso paste, which you should be able to find in the refrigerated section of your grocery store. You can use a low sodium soy sauce to cut down on some of the salt content. If you don’t have rice vinegar on hand, you can use apple cider vinegar as a great substitute. The sesame oil is really strong in flavor, so make sure you don’t overdo it, and you will have the perfect glaze!

    A fork pulling apart flaky miso glazed salmon.

    Storing Leftovers

    Miso glazed salmon is so flaky and tender. It is definitely best enjoyed fresh in my opinion, but if you have leftovers here is how to store them.

    • In the Refrigerator: You can store leftovers in an airtight container in the refrigerator for up to 3 days.

    Other Asian Inspired Dinner Ideas

    I love Asian flavors and definitely make a lot of Asian inspired dinners. They are always a hit at my house and they also make great leftovers. If you are looking for some yummy and easy dinner ideas, these recipes are for you!

    • Salt and pepper the salmon.

    • In a small bowl add the miso paste, soy sauce, brown sugar, rice vinegar, and sesame oil. Wisk together until smooth. Reserve 1 tablespoon of marinade.

    • In a medium sized bowl add the salmon and the sauce. Let it marinade for 1-3 hours.

    • Preheat oven to 375 degrees. In a large skillet add the salmon and discard marinade. Bake for 12-15 minutes, or until fish is almost done and opaque. Brush with reserved glaze and Broil on high for 1-2 minutes until fish reaches 125-130 degrees in the center.

    • Garnish with green onions and sesame seeds if desired.

    Serves: 4

    Serving8ouncesCalories382kcal (19%)Carbohydrates8g (3%)Protein48g (96%)Fat16g (25%)Saturated Fat3g (15%)Polyunsaturated Fat7gMonounsaturated Fat5gCholesterol125mg (42%)Sodium1245mg (52%)Potassium1171mg (33%)Fiber1g (4%)Sugar4g (4%)Vitamin A106IU (2%)Calcium42mg (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 Asian American

    Keyword baked salmon, miso glazed salmon

  • White Chocolate Mousse

    White Chocolate Mousse

    Ultra light and fluffy, this white chocolate mousse is perfect for satisfying any sweet tooth! It can be garnished with a variety of toppings such as fruit, nuts, or chocolate shavings. It’s the perfect elegant dessert for special occasions!

    Homemade mousse is the absolute best! It just melts in your mouth and is so creamy and indulgent. A few more quick and easy recipes to try: this amazing coconut mousse, classic chocolate mousse, or chocolate cherry mousse bars. Psst- they’re all great for Valentine’s Day!

    White Chocolate Mousse Recipe

    White chocolate mousse: the dessert that’s as indulgent as it is irresistible. It’s like a cloud of creamy, dreamy, white chocolate-y goodness! This homemade mousse is perfect for a special occasion dessert or when you need a little pick-me-up. It’s great for individual servings, but I won’t judge if you keep the whole bowl for yourself. (Let’s be real, we all need that sometimes). The process is simple, all you need is white chocolate, cream, eggs, and some basic kitchen tools. You can get creative with the toppings, let the kids choose their favorite fruits or nuts to add a personal touch to their dessert.

    You’re going to love how easy this white chocolate mousse is to make. It only takes a few minutes of mixing all of the ingredients together until you get a nice, fluffy consistency! Combined with its sweet, creamy flavor, it’s truly a knockout dessert. Unlike dark or milk chocolate, white chocolate doesn’t actually contain cocoa solids. This gives it a milder taste and a smoother texture. Some people may find it too sweet, but I think it’s the perfect flavor for mousse! If you want something more chocolatey, I have a great recipe for homemade chocolate mousse here.

    Ingredients You’ll Need

    The ingredients for this white chocolate mousse are SO simple. You probably have most of them in your pantry! It’s a dessert that looks gorgeous, but is easy to make and inexpensive. A win-win! Check out the recipe card below for exact measurements.

    • Heavy Whipping Cream: Heavy whipping cream is a key ingredient in making mousse. It gives it that signature creamy and rich texture. It’s whipped to form stiff peaks and then folded into the other ingredients to create the ultimate dessert!
    • White Chocolate Chips: Add sweet, creamy flavor.
    • Cream Cheese: I recommend using cream cheese that’s at room temperature so it mixes together smoothly with the other ingredients.
    • Powdered Sugar: Balances out the tangy flavor of the cream cheese. It adds the perfect sweetness, too!
    • Vanilla: Adds a delicious, subtle flavor. I recommend using pure vanilla extract for the best taste!
    • Salt: Just a pinch will boost the overall flavor of the white chocolate mousse.
    • Fruit of Choice: (Optional) For topping! You can also add nuts or a drizzle of chocolate or caramel sauce.

    How to Make White Chocolate Mousse

    Making white chocolate mousse is easy and fun! You can garnish each mousse cup with all of your favorite toppings. Get creative! The flavor of white chocolate is versatile enough for just about any combo you could think of. You can also keep it simple and just add some fresh berries. That’s my favorite way to enjoy it!

    1. Whip Cream: In a medium bowl, using a hand mixer, whip the heavy whipping cream until stiff peaks form. Then set aside.
    2. Cream Cheese Mixture: In a separate bowl, using the same mixer, cream together your cream cheese, powdered sugar, vanilla, and salt. Mix until it is smooth and creamy
    3. Melt Chocolate: In a third, microwave safe bowl, melt your chocolate chips by heating in the microwave in 20 second increments, stirring between each heating, until it is all melted. Don’t over heat your chocolate or it will seize up and not mix smoothly into your mousse.
    4. Combine: Mix your melted chocolate into your cream cheese until smooth. Gently fold your whipped cream into your chocolate mixture until it is all completely incorporated.
    5. Serve: Spoon or pipe your mousse into individual serving dishes and refrigerate for an hour to set up. Enjoy cold, within 3 days of making!

    Tips for Making the Best Mousse

    Incorporate these simple tips and tricks into your process and you’ll be making mousse like a pro! They’re super easy fixes that can make your white chocolate mousse turn out perfectly.

    • Measure: Be precise with your measurements. Mousse is a delicate dessert and even small deviations in the amount of ingredients can change the final result.
    • Don’t Overwhip: Be sure to stop once you reach stiff peaks. If you overmix, your whipped cream may deflate.
    • Fold Gently: Be careful when folding the whipped cream into the melted chocolate. You want to keep as much air in the cream as possible, so don’t be heavy handed here! Gently fold until combined.

    Adding Extra Flavor

    If you want to make an adults-only version of this mousse, try adding a splash of your favorite liqueur! You could use Grand Marnier for a hint of orange, Frangelico for hazelnut, or Amaretto for hints of almond! Similarly, if you want to make your mousse non-alcoholic, you can add a few drops of flavor extracts.

    How Long Does White Chocolate Mousse Last?

    Enjoy your homemade mousse within 2-3 days. The longer it sits, the less fluffy it will be.

    • In the Refrigerator: Store leftover white chocolate mousse in an airtight container for up to 3 days. You can serve it straight from the fridge!

    More Delicious Mousse Recipes

    Mousse is one of my favorite desserts! Here are a few of my favorite recipes that incorporate this light, fluffy goodness. They’re perfect for Valentine’s Day! Perfectly sweet and indulgent.

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    White Chocolate Mousse

    Ultra light and fluffy, this white chocolate mousse is perfect for satisfying any sweet tooth! It can be garnished with a variety of toppings such as fruit, nuts, or chocolate shavings. It's the perfect elegant dessert for special occasions!
    Course Dessert
    Cuisine American
    Keyword white chocolate mousse, white chocolate mousse recipe
    Prep Time 30 minutes
    Total Time 30 minutes
    Servings 4 People
    Calories 441kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup heavy whipping cream
    • ½ cup white chocolate chips
    • 4 ounces cream cheese room temperature
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla
    • ¼ teaspoon salt
    • Fruit of choice for topping

    Instructions

    • In a medium bowl, using a hand mixer, whip the heavy whipping cream until stiff peaks form. Set aside.
    • In a separate bowl, using the same mixer, cream together your cream cheese, powdered sugar, vanilla, and salt. Mix until it is smooth and creamy
    • In a third, microwave safe bowl, melt your chocolate chips by heating in the microwave in 20 second increments, stirring between each heating, until it is all melted. Don’t over heat your chocolate or it will seize up and not mix smoothly into your mousse.
    • Mix your melted chocolate into your cream cheese until smooth. Gently fold your whipped cream into your chocolate mixture until it is all completely incorporated.
    • Spoon or pipe your mousse into individual serving dishes and refrigerate for an hour to set up. Enjoy cold, within 3 days of making!

    Nutrition

    Calories: 441kcal | Carbohydrates: 21g | Protein: 5g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 101mg | Sodium: 271mg | Potassium: 160mg | Fiber: 0.04g | Sugar: 20g | Vitamin A: 1262IU | Vitamin C: 0.5mg | Calcium: 112mg | Iron: 0.1mg
  • Healthy Brownies

    Healthy Brownies

    Healthy brownies are your new guilt-free indulgence! They have way less sugar and healthy ingredients like zucchini and yogurt to make a delicious dark chocolate brownie that is moist and even better than regular brownies.

    I definitely have a sweet tooth. I can’t keep my hands off any kind of treats I make, so when I do make them I look for ways to make them a little bit better for me. If you are like me, then you have to try these Skinny Muddy Buddies, these super delicious Skinny Mini Cheesecakes, and these yummy Healthy Oatmeal Cookies.

    Chocolate healthy brownies with a scoop taken out of it on the fork.

    Healthy Zucchini Brownies

    It’s that time of year when everyone is working on goals, and a lot of them have to do with being healthier. These healthy brownies were inspired by my goal to eat healthier. I don’t want to give up all of my sweets though, because I know if I do that I won’t stick to my diet. I can’t help it, I have a super big sweet tooth! If you have a sweet tooth too, then you are definitely going to love this healthy brownie recipe!

    I love brownies, I have a couple of really yummy recipes on my blog like these easy caramel brownies and these awesome cherry cheesecake brownies. The problem is, once I make them, I can’t help but eat way too many. That’s why I love these healthy zucchini brownies so much! They have way less sugar in them and they taste just as good! They are fudgy and have lots of dark chocolate flavor, and the frosting is incredible. The best part is, they are just as easy to make!

    Ingredients

    The ingredients in these healthy brownies just might surprise you! There is no butter, which makes this recipe dairy free without giving up any of the fudginess that you love in a brownie. You could add chocolate chips on top, or in the batter before you bake it. You can find the measurements below in the recipe card.

    Healthy Brownie

    • Shredded Zucchini: You can use a food processor with a grater attachment, or use a cheese grater. You will want to squeeze out the liquid, but not all of it.
    • Egg: I just use one egg in this recipe. In the recipe box below I share a way to use flaxseeds instead of eggs in this recipe.
    • Applesauce: Applesauce helps to keep things moist as well as adding sweetness without needing to add extra sugar.
    • Honey: Honey is the perfect thing to use instead of sugar. It’s sweet and easier for your body to process.
    • Vanilla Extract: I like to add vanilla to add extra flavor and to bring out the flavors in the other ingredients.
    • Cocoa Powder: I love cocoa powder because it has some health benefits. It adds all of the chocolate flavor too, so you definitely want to add it.
    • Baking Soda: This will help the brownies to rise a little bit. They don’t puff up like a cake but they would be too dense without a little baking soda.
    • Salt: Salt helps to bring out all of the delicious flavors in this brownie, and to keep it from getting too sweet.
    • Whole Wheat Flour: You will be amazed at how amazing these brownies taste with whole wheat flour! If you have picky eaters, you should let them try it before telling them there is whole wheat flour. I bet they won’t be able to tell the difference!

    Chocolate Frosting for Healthy Brownies

    • Nonfat Greek Yogurt: This makes a perfectly balanced frosting that is sweet and tangy all at the same time.
    • Cocoa Powder: This is how you will make the frosting taste even more chocolatey. You’re definitely going to want to add it! It has even been shown to help reduce inflammation.
    • Honey: Honey is a great way to sweeten the frosting without adding powdered sugar, and it has a great flavor.
    • Sugar Free Chocolate Pudding Mix: This is really the key to the frosting. It makes it smooth and the right texture, as well as super chocolate flavored and delicious.
    Process photos showing how to add the ingredients together and bake them in the pan, and then how to make the frosting.

    Healthy Brownie Recipe

    This healthy brownie recipe is just as easy as regular brownies! It is just as yummy too. You are seriously going to love this chocolatey dessert! The frosting is so smooth and creamy, and the brownie base is so fudgy and chocolatey. You will be so happy with how these turn out!

    1. Prep: Preheat oven to 350 degrees fahrenheit and line an 8X8 baking dish by spraying it with non-stick cooking spray and lining with parchment paper, set aside.
    2. Shred Zucchini: Shred your zucchini and lightly squeeze out excess liquid, you don’t want to completely squeeze all the juice. Set aside
    3. Whisk Ingredients: In a large bowl add your egg, applesauce, honey, and vanilla. Whisk to combine. Add in your prepared zucchini and whisk together.
    4. Sift Dry Ingredients: In a separate bowl, sift together your cocoa powder, baking soda, salt, and flour. Whisk together.
    5. Add Dry to Wet Ingredients: Gradually add the flour mixture to the wet mixture and mix to combine. Once the batter has come together, pour it into your prepared pan and bake for 24-26 minutes. To check for doneness, insert a toothpick into the center of the brownies, it should come out mostly clean, it will have some brownie on it, but not a lot.
    6. Make Frosting: To make the chocolate frosting, add greek yogurt, cocoa powder, honey, and pudding mix to a medium bowl. Using a hand mixer, whip all the ingredients together.
    7. Spread Frosting: Spread the frosting over cooled brownies and enjoy!
    A spatula scooping up the dessert.

    Tips for Making Healthy Brownies

    There are a lot of different ways you can switch up these healthy brownies. These are just a few suggestions for different ingredients you can use and ways that you can change this recipe to fit your needs.

    • Other Sweeteners: You can replace the honey in both the brownie and frosting with your favorite sweetener of the same consistency like agave or maple syrup.
    • Egg Replacement: If you would like an egg substitute you can combine 1 tablespoon of flaxseed meal and 2 ½ tablespoons of water, allow the mixture to sit for a few minutes and thicken up. This amount is a replacement for one egg.
    • Make It Gluten Free: I know a lot of you are interested in making this recipe gluten-free. I haven’t tried any other flours like almond flour or coconut flour, but I know there are a lot of gluten free flour mixes that you can use that work as a flour substitute. If the package says you can use it as a 1:1 substitute for flour, then it will work perfectly in this recipe!

    A close up on the healthy brownies with a scoop taken out of it.

    Storing Leftovers

    These healthy brownies make amazing leftovers! Because of the zucchini, they don’t dry out and stay deliciously fudgy for days. Here is how to store leftovers.

    In the Refrigerator: These brownies are best stored in the fridge in an airtight container or a plastic wrap over the baking pan for up to 5-7 days, although they never last more than a couple days in my house.

    Other Chocolate Desserts to Try

    I can’t get enough chocolate in my life. There is also nothing better to make for a group of guests than a yummy chocolate something. It’s always a crowd pleaser and I never have leftovers, which is a good thing because I would eat them all up! You are going to love all of these recipes.

    Print

    Healthy Brownies

    Healthy brownies are your new guilt-free indulgence! They have way less sugar and healthy ingredients like zucchini and yogurt to make a delicious dark chocolate brownie that is moist and even better than regular brownies.
    Course Dessert
    Cuisine American
    Keyword brownies, healthy brownies
    Prep Time 20 minutes
    Cook Time 26 minutes
    Total Time 46 minutes
    Servings 12 People
    Calories 144kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups shredded zucchini
    • 1 large egg
    • ½ cup applesauce
    • ½ cup honey
    • 2 teaspoons vanilla
    • ½ cup cocoa powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup whole wheat flour

    Chocolate frosting

    • 2 cups nonfat greek yogurt
    • 2 tablespoons cocoa powder
    • ¼ cup honey
    • 1 package sugar free chocolate pudding mix

    Instructions

    • Preheat oven to 350 degrees fahrenheit and line an 8X8 baking dish by spraying it with non-stick cooking spray and lining with parchment paper, set aside.
    • Shred your zucchini and lightly squeeze out excess liquid, you don’t want to completely squeeze all the juice. Set aside
    • In a large bowl add your egg, applesauce, honey, and vanilla. Whisk to combine. Add in your prepared zucchini and whisk together.
    • In a separate bowl, sift together your cocoa powder, baking soda, salt, and flour. Whisk together.
    • Gradually add the flour mixture to the wet mixture and mix to combine. Once the batter has come together, pour it into your prepared pan and bake for 24-26 minutes. To check for doneness, insert a toothpick into the center of the brownies, it should come out mostly clean, it will have some brownie on it, but not a lot.
    • To make the chocolate frosting, add greek yogurt, cocoa powder, honey, and pudding mix to a medium bowl. Using a hand mixer, whip all the ingredients together.
    • Spread the frosting over cooled brownies and enjoy!

    Nutrition

    Calories: 144kcal | Carbohydrates: 30g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 117mg | Potassium: 229mg | Fiber: 3g | Sugar: 20g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg
  • Creamy Sausage Tortellini Soup

    Creamy Sausage Tortellini Soup

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    Creamy sausage tortellini soup is thick and creamy with chunks of cooked pork sausage, carrots, buttery kale and three cheese tortellini pasta all cooked in a smooth tomato sauce. This soup will become an instant favorite!

    Is there anything better than homemade soup on a chilly day? I especially love pasta-filled soups. They’re so hearty! If you love tortellini as much as I do try this creamy chicken tortellini soup, Tuscan garlic tortellini soup or tomato tortellini soup!

    Creamy sausage tortellini soup in a pot.

    Creamy Sausage Tortellini Soup

    Tortellini soup is the perfect comfort food! Imagine a warm bowl filled with plump, cheesy tortellini pasta swimming in a creamy tomato broth. But wait, it gets even better – I’ve added some yummy ground pork sausage for a little extra protein and flavor. And for a touch of green, some fresh kale leaves add a pop of color, texture and most importantly- a boost of vitamins! This soup is sure to warm you up on a chilly day and satisfy your taste buds. Plus, it’s super easy to make.

    All you need to do is throw all of your ingredients (most of which I’m sure you already have) in a pot and voila! You have a delicious, hearty soup that will rival your favorite Italian restaurants. You can even serve it up with some tasty homemade breadsticks to complete the meal with. This broth is perfect for dipping! Even though this creamy sausage tortellini soup has kale in it, the picky eaters in my family still love it. It’s that good! Looking for amazing homemade soups? See my full list of recipes here!

    Ingredients Needed

    Creamy sausage tortellini soup is so simple to make and loaded with flavor. It has everything you need from meat to vegetables all cooked to perfection in a savory tomato broth. It’s the perfect combination! As the sausage tortellini soup is cooking, the flavors continue to build and infuse. One sip and you’ll be hooked! *Note: exact measurements can all be found in the recipe card below.

    • Ground Pork Sausage: Try cooking this ahead of time for easy prep! Ground turkey also works if you want a leaner option.
    • Vegetables: I sautéed the ground sausage with chopped carrots, onion, and garlic for the perfect texture and savory flavor.
    • Italian Seasoning: Adds the best flavor! You can use prepackaged Italian seasoning or make your own blend using this recipe here.
    • Flour: This will thicken up your soup base. Cornstarch also works if that’s what you have on hand! You’ll just need to use half the amount as flour, mixed with cold water and then added to the soup.
    • Chicken Broth: This acts as the base of the soup. Vegetable broth also works!
    • Tomato Paste: A flavorful thickener.
    • Heavy Cream: A must for making this soup rich and creamy! Greek yogurt is another great substitute.
    • Three Cheese Tortellini: Packs cheesy flavor into each bite! Both fresh and frozen tortellini work here. You may just need to add on a few more minutes of simmering time if using frozen tortellini.
    • Kale: Adds a delicious texture and great nutrients to the soup. This can be swapped out with fresh baby spinach as well.
    • Salt and pepper: Add to taste!

    Make it Dairy-Free

    Trade the cheese tortellini for a regular pasta like bowtie or penne and use dairy-free heavy cream or almond milk as a thickener. It will not be the same thickness and the taste will change slightly, but it’s still delicious and perfect for those avoiding lactose!

    How to Make Creamy Sausage Tortellini Soup

    Making this creamy sausage tortellini soup is a breeze. Simply throw all of your ingredients together and then let the flavors meld on the stove! Want to set it and forget it? This soup can also be cooked in a slow cooker or crockpot on low for 6 hours. It’s the perfect meal to come home to at the end of the day!

    1. Sauté Pork and Vegetables: In a large pot over medium-high heat add the sausage. Then cook and crumble until brown. Once cooked, remove and set aside on a plate. Then add the carrots and onion and sauté until tender. Add in garlic and Italian seasoning and sauté for a minute more.
    2. Stir in the Remaining Ingredients and simmer: Add in the flour to the vegetables and sausage and pour in chicken broth. Add in the tomato paste and stir. Add in heavy cream and tortellini and bring to a simmer for about 7 minutes until the tortellini is cooked. Add in the kale right before serving and salt and pepper to taste.
    Cooking sausage tortellini soup step-by-step.

    Delicious Variations

    Creamy sausage tortellini soup is literally my favorite! It’s super simple to whip up and can be customized just as easily. Here are some variations to help make it your own!

    • Meat: Change up your meat if you prefer turkey sausage, cubed chicken or ground beef instead!
    • Cream: Heavy cream is best but if you are looking for a lighter substitute try half and half. Greek yogurt also works and adds some extra protein as well!
    • Vegetables: Add in chunks of potatoes, mushrooms, zucchini or even bell peppers.
    • Broth: For other flavoring try beef broth or vegetable broth. Use what you have on hand!
    • Make it Spicy: For a spicier soup, try using a hot Italian sausage or adding red pepper flakes (¼ teaspoon to start out with) to the soup.

    Closeup of tortellini soup in a ladle.

    Storing Creamy Sausage Tortellini Soup

    This Italian sausage tortellini soup does so well made ahead and even frozen! As the soup sits together in a ziplock bag or airtight container, the flavors continue to meld and become more delicious. It’s so easy to reheat and makes the perfect comforting meal for chilly winter days.

    • In the Refrigerator: Cook the creamy sausage tortellini soup leaving out the tortellini pasta if you are not serving it. Once completely cooled, add to a ziplock bag or airtight container and store in the refrigerator for 3 to 4 days.
    • Reheating: You can either thaw your sausage tortellini soup in the refrigerator overnight or simply add your ziplock bag to a bowl of hot water. Once thawed or taken from the refrigerator simply add the soup to a skillet or slow cooker. If you left out the tortellini, this would be a great time to add that back in and let cook for a few minutes before serving.

    Creamy sausage tortellini soup served in a white bowl.

    More Delicious Soup Recipes

    Oh, how I love homemade soup. It really is the best! It’s so comforting and warms you up from the inside out. I’ve rounded up my favorite soup recipes for you to try this winter. They are the absolute best! Need more ideas? Check out this winter soup roundup here!

    • In a large pot over medium high heat add the sausage. Cook and crumble until brown, remove and set aside on a plate. Add the carrots and onion and sauté until tender. Add in garlic and Italian seasoning and sauté for a minute more.

    • Add in the flour to the vegetables and sausage and pour in chicken broth. Add in the tomato paste and stir. Add in heavy cream and tortellini and bring to a simmer for about 7 minutes until tortellini is cooked. Add in the kale right before serving and salt and pepper to taste.

    Originally posted December 15, 2019
    Updated January 24, 2023

    Serves: 8

    Calories456kcal (23%)Carbohydrates30g (10%)Protein18g (36%)Fat30g (46%)Saturated Fat13g (65%)Cholesterol95mg (32%)Sodium1388mg (58%)Potassium762mg (22%)Fiber3g (12%)Sugar5g (6%)Vitamin A6052IU (121%)Vitamin C51mg (62%)Calcium152mg (15%)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, Side Dish, Soup

    Cuisine American, Italian, Italian American

    Keyword sausage, sausage tortellini soup, tortellini