TEST Recipe Site

Category: Recipes

  • Honey Chipotle Wings

    Honey Chipotle Wings

    Honey chipotle wings are sweet and spicy and pack a punch of flavor! You will definitely want to serve them as an appetizer on any game day, and they will be the hit of the party!

    Wings are the perfect appetizer for any party. The guests go crazy over them; my family loves them… They are just the best! Try out some more of my favorites like these Thai glazed chicken wings, these parmesan garlic wings, or these amazing and crispy air fryer chicken wings. Whether you like sweet or spicy, I have something for everyone!

    A platter of honey chipotle wings with some ranch dipping sauce.

    Honey Chipotle Wings Recipe

    The very first question that I always get asked when it comes to wings is, “Are they spicy”? People either want to know because they don’t like heat or they loooove the heat. These honey chipotle wings fall into the middle category. Chipotle is spicy on its own, but when you combine it with honey using this sauce, then it tempers that heat just a bit.

    Chipotle peppers come in a can of adobo sauce which tempers the flavor a bit. The peppers can carry a bit of heat on their own, but when you mix them with the honey and the brown sugar in the sauce, then you have (what I think) the perfect combo that satisfies just about anyone. Plus, these wings are super easy to make! So whip up a batch or two and serve them with some ranch or blue cheese dressing at your next game-day party. Your guests won’t stop raving about them!

    Ingredients in Honey Chipotle Wings

    Are you ready to find out how easy this recipe is? It just requires six ingredients! It doesn’t get much easier than that! Check out the recipe card at the bottom of the post for exact ingredient measurements.

    • Wings: Pat them dry with a paper towel
    • Baking Powder: This helps get that crispy coating on the outside.
    • Garlic Powder: I can’t resist adding in some garlic powder whenever I can!
    • Salt and Pepper: These will enhance the flavors in the recipe.
    • Honey Chipotle Sauce: You can buy this at the store or make it at home using this super easy recipe!

    Let’s Make Some Wings!

    These honey chipotle wings take about 5 minutes to prepare, and then the rest of the time is spent cooking! They will be your new go-to appetizer for any occasion.

    1. Prep: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray. 
    2. Shake to Coat: In a ziplock bag, add the wings. Add the baking powder, garlic powder, salt, and pepper and shake to coat evenly. Place them on your prepared baking sheet.
    3. Make the Sauce: Prepare your honey chipotle sauce.
    4. Bake: Bake in the preheated oven for 45-50 minutes or until crispy and no longer pink.
    5. Toss and Serve: Toss the wings in honey chipotle sauce or brush with a basting brush and serve.
    4 pictures showing how to coat the wings, add them to a baking sheets and then add on the honey chipotle sauce.

    Whole Wings vs Drumettes and Wingettes

    These honey chipotle wings are so delicious! But if you haven’t cooked wings before then, you may not know how to buy them! Here are a few tips on what these words mean so you know exactly what to look for when you go to buy them at your grocery store.

    • Drumette and Wingette: These are the “trimmed” and broken down parts of the whole wing. This is the easiest way to buy them because they are ready to cook as soon as you remove them from the package!
    • Whole Wings: You can buy your wings whole, which is the cheaper way to buy them. BUT… it takes a lot of work to break them down and trim them up to be drumettes and wingettes. I always think it’s worth it to pay a little bit more to have them ready to cook.

    A platter of wings with one being dipped into ranch dressing.

    How to Store and Reheat Leftover Wings

    You probably won’t have any extra honey chipotle wings leftover from this recipe, but if you do, then you can easily store and reheat them for later!

    • In the Fridge: Once your wings have cooled, then you can store them in your fridge for a couple of days in an airtight container.
    • To Reheat: Reheat them in the oven at 325 degrees for about 10 minutes, or you can reheat them in the air fryer at 350 degrees for 2-3 minutes (or until they are warmed through). Make sure not to overlap them in the air fryer, or they won’t get crispy.

    A close up of a wing being dipped into ranch dressing.

    More Delicious Wing Recipes

    Wings come in all different flavors which makes that lucky for you because you can have them over and over again and not get sick of them! Here are a few ideas for you to try out. They are all so delicious!

    Print

    Honey Chipotle Wings

    Honey chipotle wings are sweet and spicy and pack a punch of flavor! You will definitely want to serve them as an appetizer on any game day, and they will be the hit of the party! 
    Course Appetizer
    Cuisine American
    Keyword easy, honey chipotle wings
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Servings 8
    Calories 275kcal
    Author Alyssa Rivers

    Ingredients

    • 4 pounds wings patted dry with a paper towel
    • 1 Tablespoon baking powder
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • honey chipotle sauce

    Instructions

    • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray.
    • In a ziplock bag, add the wings. Add the baking powder, garlic powder, salt, and pepper and shake to coat evenly. Place them on your prepared baking sheet.
    • Prepare your honey chipotle sauce.
    • Bake in the preheated oven for 45-50 minutes or until crispy and no longer pink.
    • Toss the wings in honey chipotle sauce and serve.

    Nutrition

    Calories: 275kcal | Carbohydrates: 1g | Protein: 23g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 382mg | Potassium: 348mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
  • Roasted Tomato Salsa (Salsa Tatemada)

    Roasted Tomato Salsa (Salsa Tatemada)

    Prepare for the best salsa of your life! This roasted tomato salsa is the best combination of smoky, sweet, and spicy! You’ll be hooked after one dip.

    There’s nothing I love snacking on more than chips and dip. And out of the bunch, salsa and guacamole are easily my favorites! Once you try this roasted tomato salsa, you’ve got to try out my classic guacamole, slow cooker salsa, and peach salsa too!

    Closeup of a chip being dipped in roasted tomato salsa.

    Salsa Tatemada Recipe

    I’m not exaggerating at all when I say that this is the BEST salsa that I have ever tried. This roasted tomato salsa recipe is inspired by the salsa tatemada made fresh at Flora Farms in San Jose del Cabo, Mexico. My team and I had the pleasure of visiting Flora Farms and learning all of the best techniques for making some truly knockout salsa! I’m going to share all of the best tips and tricks with you today! I know you’ll love the salsa you create just as much as we did! You really can’t go wrong with the smoky-sweet flavor of roasted tomato combined with onions, garlic, and jalapeno.

    Now, if you really want the full experience here you’re going to want to invest in a molcajete if you don’t already have one. A molcajete is a Mexican version of a mortar and pestle that is a game-changer for making salsa and guacamole. It’s made of volcanic rock which adds the best hint of earthy flavor to anything you make with it! If you don’t have a molcajete, you can also use a blender or food processor to make your roasted tomato salsa. But if you really want the best salsa on the block, using a molcajete is key.

    Ingredients for Roasted Tomato Salsa

    The chefs at Flora Farms used garden-fresh veggies to make this salsa taste as amazing as possible. So if you have any fresh tomatoes, peppers, onions, or garlic on hand, now’s the time to use them! The natural flavor of this salsa is what makes it so delicious. No need for a long list of seasonings and spices! If you’re looking for measurements, they can all be found in the recipe card at the end of the post!

    • Whole Tomatoes: I used Roma tomatoes here! They have a bright and tangy flavor that’s perfect in salsa.
    • White Onion: Adds a sweet but savory flavor to the salsa tatemada.
    • Garlic Cloves: You’ll want these to be whole and peeled. Garlic makes everything better! No salsa is complete without that strong, savory flavor.
    • Jalapeño: One whole jalapeño gets added to the salsa for (in my opinion) the perfect level of spice. If you want your salsa to be mild, make sure to omit the jalapeno seeds before adding the pepper to your molcajete. If you want more spice, see my tips section below on how to kick up the heat!
    • Cilantro: For fresh, minty flavor, adding chopped cilantro to your salsa is a must!
    • Salt and Pepper: Add both to taste. Taste testing is the best part about making homemade salsa!

    How to Cure Your Molcajete

    Before you use your molcajete, you need to cure it. This process can also be called “seasoning.” I like to use rice to cure mine! First, wash your molcajete out with water only. Then, add a handful of rice and grind into a paste or powder-like texture. Discard the rice and repeat this step as needed until there’s no grit in your rice powder. Rince again and allow your molcajete to dry. It’s now ready to use!

    *Note: You never want to use soap with your molcajete, since it’s porous. The little holes in the volcanic rock will trap the taste of soap which you don’t want in your roasted tomato salsa!

    How to Make Roasted Tomato Salsa

    Roasted tomato salsa is so easy to make, anyone can do it! It’s so fun to be able to customize the flavor of your salsa. You’re going to want to put it on everything! Try it on these tacos, tostadas, or drizzled on a burrito bowl! Honestly, though, my favorite way to enjoy this salsa tatemada is just with some homemade tortilla chips! It’s so addictive!

    1. Roast Vegetables: Heat a grill to medium-high heat. Place the whole tomatoes, onion, garlic cloves, and jalapeño on the hot grill. Turn frequently for 7-10 minutes until charred and softened.
    2. Cool: Remove the ingredients from the grill and allow to cool before making your salsa.
    3. Flavor Molcajete: Add the roasted onion and garlic to the cured molcajete first, and mash until smooth.
    4. Mash Vegetables: Next, remove the stem and deseed the jalapeño. Feel free to leave seeds if you like it on the spicy side. Add the jalapeño and roasted tomatoes and mash to your preferred texture. You can make it however chunky or smooth you like it. This process can also be done by pulsing in a blender until you reach your desired consistency.
    5. Season: After mashing, season to taste with salt and pepper, and stir in the chopped cilantro.
    6. Serve: This salsa is best served after it sits for a while so the flavors can marry, but you can enjoy it right away if you want!
    6-photo collage of vegetables being roasted then mashed in a molcajete.

    Tips and Variations

    Here are a few extra tips and tricks to get you making salsa tatemada like a pro! This has quickly become one of my family’s favorite snacks, and I know you and yours will love it too!

    • Add More Spice: The spice level of this salsa is totally customizable! If you want a little more spice, try adding a serrano pepper in addition to your jalapeno. If you want even more spice, add a habanero pepper!
    • The More Char, the Better: Don’t be afraid of char marks on your veggies! This will make them more flavorful.
    • Chopping Cilantro: When chopping your fresh cilantro, I like to roll it up like a little burrito and then dice. This way, you have more uniform pieces.
    • Extra Flavors: You can never go wrong with a little citrus! Adding fresh lime juice is a great addition to the flavor of this salsa.

    Closeup of salsa tatemada.

    Storing Leftovers

    Salsa tatemada is great for storing and enjoying later with your favorite chips! Here’s how to keep it tasting fresh and full of roasted tomato-y goodness!

    • In the Refrigerator: Store leftover salsa in an airtight container for up to 1 week.
    • In the Freezer: Store your salsa in a freezer bag for 3-4 months. Thaw overnight in the fridge when you’re ready to enjoy it!

    Roasted tomato salsa, garnished with chopped cilantro, in a molcajete.

    More Recipes Inspired by Mexican Cuisine

    I love all of the vibrant flavors that Mexican dishes have to offer! Here are a few of my favorites! They’re straightforward to make and will have the whole family wanting more. For more amazing Mexican-inspired meals, find my full list here!

    Print

    Roasted Tomato Salsa

    Prepare for the best salsa of your life! This roasted tomato salsa is the best combination of smoky, sweet, and spicy! You’ll be hooked after one dip.
    Course Appetizer
    Cuisine Mexican
    Keyword 15 minute, easy
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 4
    Calories 18kcal
    Author Alyssa Rivers

    Ingredients

    • 4 large roma tomatoes, whole
    • 1/2 white onion, peeled
    • 2 whole garlic cloves, peeled
    • 1 whole jalapeño
    • 1/3 cup cilantro, chopped
    • salt and pepper, to taste

    Instructions

    • Heat a grill to medium high heat. Place the whole tomatoes, onion, garlic cloves, and jalapeño on the hot grill. Turn frequently for 7-10 minutes until charred and softened.
    • Remove the ingredients from the grill and allow to cool before making your salsa.
    • Add the roasted onion and garlic to the molcajete first, and mash until smooth.
    • Next, remove the stem and deseed the jalapeño. Feel free to leave seeds if you like it on the spicy side. Add the jalapeño and roasted tomatoes and mash to your preferred texture. You can make it however chunky or smooth you like it. This process can also be done by pulsing in a blender.
    • After mashing, season to taste with salt and pepper, and stir in the chopped cilantro.
    • This salsa is best served after it sits for a while so the flavors can marry, but you can enjoy it right away if you want!

    Nutrition

    Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g | Vitamin A: 609IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 0.2mg
  • Snickers Salad

    Snickers Salad

    Snickers salad is perfect for any potluck! It’s a mixture of snickers bites and apples, all covered in a vanilla cool whip and topped with chocolate and caramel sauce. This perfectly sweet and salty salad is so delicious and surprisingly easy to make!

    I love mixing fruits with some creamy cool whip! If you are looking for a couple more sweet dessert salad mixtures you will love this Strawberry Pretzel Salad or this amazingly delicious Very Berry Cheesecake Salad.

    Snickers salad in a bowl.

    Snickers Salad Recipe

    Who says that you can’t mix candy into a recipe and call it a salad?! You guys, this salad is the THE BEST! When I first heard of Snickers in a salad, I have to admit that I was a little skeptical. But, then I realized that it’s a dessert salad! (It also makes a fantastic potluck dish— everyone goes crazy over it!) Plus Snickers go incredibly well with apples so it had to be good, right?

    This is a perfect dessert for those backyard BBQs. It’s cool and creamy, with a bit of crunch and the best part is that it is SO easy! You just stir everything together and let it chill for about an hour and voila, a summer dessert everyone will go nuts for!

    Ingredients in Snickers Caramel Apple Salad

    I love the freshness of fruit combined with the sweetness of a snickers bar.  Not to mention the creamy cool whip!  These ingredients are simple but pack a big flavor! Check out the recipe card at the bottom of the post for exact measurements.

    • Apples: I used both granny smith apples and honeycrisp apples for this salad, but you can just use one kind if that’s what you have!
    • Snickers Candy Bars: This is the secret ingredient and the best part of the salad!
    • Instant Pudding Mix: You don’t need to prepare this vanilla pudding mixture, you just need the powder to mix into this salad.
    • Cool Whip: The cool whip should be thawed before you mix it in.
    • Peanuts: Chop them up to garnish the top of the salad.
    • Chocolate and Caramel syrup: Drizzle the salad with these sweet sauces at the end according to your preference.

    Let’s Make this Dessert Salad!

    This snickers salad recipe is so delicious! Making a candy bar salad is an unusual idea that really works.  It is simple and easy dessert recipe to put together and there is no way to mess it up!

    1. Combine: In a large bowl, mix together cool whip and pudding mix until smooth.
    2. Chop and Stir:  Chop the snickers and apples up into bite-sized pieces. Add them to whipped topping mixture and stir in.
    3. Chill: Drizzle with caramel sauce and chocolate syrup and sprinkle with chopped peanuts. Chill at least 1 hour before serving. Enjoy!

    Quick Tips and Substitutions

    To make this snickers salad your own, add in your family’s favorites.  The good thing is that there is no wrong way to put together a dessert salad.  Just think of balancing the sweet and salty flavors.  Then, consider the texture of your salad and be sure you have filled it with crunchy ingredients to cover with the creamy sauce.

    • Pudding mix: Try butterscotch pudding instead of vanilla pudding mix for extra depth of flavor.  Other pudding ideas I have seen that sound delicious are cheesecake and french vanilla.
    • Candy: Use a Twix or Butterfinger or whatever your favorite bar is instead of the Snickers.  I personally think the saltier candies work best, like a Payday or Take 5 Bar.
    • Fruit: Use any crisp tart fruit you have on hand.  I love the idea of adding pear too!
    • Use Cold Ingredients: Freeze or Refrigerate the candy bar before adding it in.  Keep your apples cool in the refrigerator until ready to use as well.

    Snickers salad in a bowl with a spoon drizzling on some caramel sauce.

    Can You Store Leftover Snickers Salad?

    This recipe is best served the day it is made because the candy can get mushy.  However, you can store it for a day if needed! Just store it in an airtight container in your fridge.

    A closeup of snickers apple salad on a spoon.

    More Dessert Salad Recipes

    Once you start making dessert salads like this one then you won’t be able to stop! They are so delicious and creamy, my family goes crazy over them all! Good luck picking a favorite, they are all so delicious.

    Print

    Snickers Salad

    Snickers salad is perfect for any potluck! It's a mixture of snickers bites and apples, all covered in a vanilla cool whip and topped with chocolate and caramel sauce.  This perfectly sweet and salty salad is so delicious and surprisingly easy to make!
    Course Appetizer, Dessert, Side Dish, Snack
    Cuisine American
    Keyword easy, snickers salad
    Prep Time 20 minutes
    Chill 1 hour
    Total Time 1 hour 20 minutes
    Servings 10 Servings
    Calories 470kcal
    Author Alyssa Rivers

    Ingredients

    • 2 green apples chopped into 1-inch pieces
    • 2 red apples chopped into 1-inch pieces
    • 6 king size Snickers bars OR 12 snack size Snickers bars
    • 1 container instant vanilla pudding mix 5 ounces, not prepared
    • 12 ounces cool whip thawed
    • 1/3 cup caramel ice cream topping
    • 1/4 cup peanuts chopped
    • 2 tablespoons chocolate syrup

    Instructions

    • Mix together cool whip and pudding mix until smooth.
    • Chop the snickers and apples up into bite-sized pieces. Add them to whipped topping mixture and stir in.
    • Drizzle with caramel sauce and chocolate syrup and sprinkle with chopped peanuts. Chill at least 1 hour before serving. Enjoy!

    Video

    Notes

    Updated on August 30, 2022

    Originally Posted on June 22, 2014

    Nutrition

    Calories: 470kcal | Carbohydrates: 68g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 14mg | Sodium: 217mg | Potassium: 375mg | Fiber: 4g | Sugar: 54g | Vitamin A: 215IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 1mg
  • Caesar Wedge Salad

    Caesar Wedge Salad

    This caesar wedge salad is a twist on a classic starter and it’s filled with delicious and fresh flavors! It’s perfect for serving with every meal and your whole family will love it!

    Who doesn’t love a good salad when meal time rolls around? You must try out this delicious copycat Olive Garden salad, this Portillo’s chopped salad and this mouthwatering strawberry spinach salad. They are perfect for eating all year round!

    A caesar wedge salad with dressing and cheese on top sitting on a plate

    Caesars Wedge Salad Recipe

    We all know and love a classic wedge salad. It usually has some crispy bacon along with some blue cheese crumbles and blue cheese dressing right? Well, why not take that salad to the next level and make it with some deliciously fresh parmesan cheese and some homemade caesar dressing?!

    The reason that I love caesar salads is because they are so versatile. The flavor and the ingredients seem to pair well with just about everything. And whipping it up with a wedge of lettuce really dresses it up and elevates your meal. Plus, the creamy caesar dressing adds in the absolute best flavor that will leave you wanting to lick your plate clean!

    What’s In a Caesar Wedge Salad?

    These ingredients are so simple and easy! Make your dressing ahead of time (it takes 5 minutes) and store it in your fridge. This makes a delightful lunch or even a starter before any meal. Check out the recipe card at the bottom of the post for exact measurements.

    • Butter Lettuce: I like to get miniature hearts (also known as little gems) for this wedge salad.
    • Grape Tomatoes: Cut your tomatoes in half so that you get that fresh, juicy flavor in every bite!
    • Authentic Caesar Dressing: You can make this at home with this easy recipe. Or, if you are short on time then you can just grab some from the store!
    • Parmesan Cheese: I like to grate my parmesan fresh from the block. The flavor is stronger and really, fresh is always best!

    How to Make a Caesar Wedge Salad

    This recipe is only four simple steps! You will love how easy it is yet it looks so elegant on your plate. Even my kids love this salad so we make it all of the time at our house!

    1. Prep the Lettuce: Wash and dry the miniature butter lettuce hearts. With a sharp knife, cut in half length wise and set on a small plate. Repeat for the other lettuce hearts.
    2. Add tomatoes: Cut and divide the tomatoes among all four servings and then add them to each serving.
    3. Add a drizzle of dressing: Drizzle 2 tablespoons of dressing on each lettuce wedge.
    4. Sprinkle on cheese: Sprinkle with freshly grated parmesan cheese and enjoy!
    2 pictures showing the salad ingredients and thence picture of the wedge salad on a plate with the dressing being poured on top.

    Additional Toppings

    If you really want to elevate this caesar wedge salad then you MUST try adding on some additional toppings to really take this to the next level!

    • Grilled Corn: Try adding in some grilled corn. Grill some outside during the summer months or on a skillet on your stove during cooler months. Trust me, this adds in such a delicious flavor and texture. It’s SO GOOD!
    • Croutons: I love croutons on any salad. The crunch is delicious and the flavor mixes so well with the caesar salad dressing. You can even make them at home with this recipe.
    • Salt and Black Pepper: Add a dash of salt and pepper to each individual salad and it will elevate all of the flavors in it!

    Salad dressing being poured onto a wedge of lettuce.

    Make Ahead of Time

    This caesar wedge salad is a great recipe to make ahead of time and assemble just before you serve it! Make the dressing a day or two ahead and store it in an airtight container in your fridge. You can cut up your lettuce and tomatoes beforehand and you can grate your cheese ahead of time too. Then, when it comes time to serve, you can just pull everything out of the fridge, assemble and enjoy!

    Recipes to Complete Your Meal

    Wondering what to serve this salad with? I have a meal that will knock the socks off of all of your guests! Cook up these other recipes to serve with this salad and you will have a go-to meal that leaves everyone full and wishing they could eat more!

    Print

    Ceasar Wedge Salad

    This caesar wedge salad is a twist on a classic starter and it's filled with delicious and fresh flavors! It's perfect for serving with every meal and your whole family will love it! 
    Course Appetizer, Side Dish
    Cuisine American
    Keyword 10 minute, caesar wedge salad
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 4
    Calories 240kcal
    Author Alyssa Rivers

    Ingredients

    • 4 butter lettuce, miniature hearts (little gems)
    • 1/4 cup grape tomatoes, halved and divided
    • 1/2 cup authentic Caesar dressing, divided
    • 1/2 cup parmesan cheese, grated

    Instructions

    • Wash and dry the miniature butter lettuce hearts. Cut in half length wise and set on a small plate. Repeat for the other lettuce hearts.
    • Cut and divide the tomatoes among all four servings and then add them to each serving.
    • Drizzle 2 tablespoons of dressing on each lettuce wedge.
    • Sprinkle with freshly grated parmesan cheese and enjoy!

    Nutrition

    Serving: 1mini head | Calories: 240kcal | Carbohydrates: 7g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 564mg | Potassium: 451mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5609IU | Vitamin C: 8mg | Calcium: 220mg | Iron: 3mg
  • Pumpkin Cinnamon Roll Cake

    Pumpkin Cinnamon Roll Cake

    This pumpkin cinnamon roll cake is a perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. It tastes just like you are eating a cinnamon roll! This is one of the best fall cakes!

    This recipe is like taking the best of two worlds, absolutely perfect pumpkin bread and quick and easy cinnamon rolls, and combining them to make this AMAZING cake. You are going to love it!

    A slice of 0umpkin cinnamon roll cake on a speckled plate with small pumpkins in the background of the picture.

    Pumpkin Cinnamon Roll Cake

    This decadent, moist cake is such a beautiful cross between a cinnamon roll and cake you know if you should eat it for breakfast or dessert. I suggest both! It starts with a perfect pumpkin cake. This cake is so moist and delicious. But the brown sugar cinnamon mixture swirled throughout it the BEST!!

    Just when you think it can’t get any better, THEN you drizzle it in a maple glaze, and that seeps down into the cake, creating the best complimentary flavors. It tastes just like a cinnamon roll in cake form and is one of the best things that I will EVER have. You will not regret making this cake. You will make it again and again! This is the kind of cake that you can’t get enough of and then you secretly lock yourself in your closet to eat it.

    Pumpkin Cinnamon Cake Ingredients

    These ingredients are probably all ones that you have on hand during the fall season. So why not make this delicious cake with them? Check out the recipe card at the bottom of the post for exact measurements.

    • Flour: All-purpose or unbleached flour provides a strong structure for this cake.
    • Salt: The salt enhances all of the flavors in the ingredients.
    • Sugar: The sugar provides sweetness and moisture.
    • Baking Powder: This acts as a raising agent for the cake to make it light and fluffy.
    • Cinnamon, Nutmeg: The perfect combination of spices for pumpkin. Use homemade pumpkin spice if you really want that fall flavor to shine through!
    • Eggs: I always like to use large eggs when I am baking.
    • Milk: You can use Skim, 1 percent, 2 percent, or whole milk in this recipe.
    • Canned Pumpkin: Not to be confused with pumpkin pie filling! You can make your own pumpkin puree using this recipe!
    • Vanilla: This adds the best flavoring to the cake.
    • Butter: The butter adds moisture and a velvety richness.

    Cinnamon Sugar Topping

    • Butter: Let the butter sit out beforehand so that it can soften to room temperature.
    • Brown Sugar: Dark brown sugar provides a deep rich flavor.
    • Flour: Creates a bit of thickness to help it stick.
    • Cinnamon: You can’t have a cinnamon cake without some cinnamon!

    Glaze

    • Powdered Sugar: Sift the powdered sugar for best results.
    • Maple Syrup: If you don’t have any pure maple syrup on hand, then you can make some easy imitation maple syrup with this recipe!
    • Milk: I used 1 percent, but you can use whatever you have on hand.
    • Vanilla: Add a splash of vanilla for some delicious flavor.

    Making Cinnamon Roll Cake

    Not only does this cake use simple pantry ingredients, but it’s super easy to make too! Delicious and easy, make this recipe a win-win!

    1. Prep: Preheat the oven to 350 degrees. Grease a 9×13 inch pan and set it aside. 
    2. Stir together the dry ingredients: In a large bowl, combine flour, salt, sugar, baking powder, cinnamon, and nutmeg.
    3. Mix wet ingredients: In a medium bowl whisk eggs, milk, pumpkin, and vanilla. Then you slowly stir in melted butter.
    4. Combine: Combine wet ingredients with the flour mixture and then mix until combined. It will be stiff. Spread evenly into the prepared pan.
    5. Drop and swirl: In a medium bowl, combine the butter, brown sugar, flour, and cinnamon. Then, drop by tablespoons over the cake and swirl with a knife.
    6. Bake: Bake at 350 degrees for 25-30 minutes or until the toothpick comes out nearly clean from the center. 
    7. Drizzle: Place powdered sugar, maple syrup, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake and then serve warm or at room temperature.
    4 pictures showing how to make the cake batter and then swirl it in a pan with a knife.

    Tips and Variations to the Best Pumpkin Cake

    This pumpkin cinnamon cake is for sure going to be a favorite at your house after you try it! Use these tips and tricks to make it the best of the best!

    • Cream Cheese Frosting: You can definitely make cream cheese frosting and drizzle it on top instead of the glaze if you want. Add a teaspoon of Maple flavoring to the cream cheese frosting to keep that intense maple flavoring.
    • Swirl: To get a good even swirl, run your knife halfway into the batter and swirl back and forth 10-15 times. You want that scrumptious cinnamon swirl all the way through.
    • Spice: You can add pumpkin pie spice instead of just cinnamon and nutmeg. It’ll give it more of a pumpkin taste and then you will really want to make this recipe again!

    Pumpkin cinnamon roll cake in a 9x13 dish being served with a pie server.

    Storing and Reheating Leftovers

    If you have leftover pumpkin cinnamon roll cake, then call yourself lucky! This stores great and tastes just as good the next day!

    • In the Refrigerator:  Keep in an airtight container at room temperature for up to 3 days. If you store it in the fridge, it will last about 5 days.
    • In the Freezer: This cake can also be frozen in a freezer-safe container. Make sure it’s airtight and it will keep for up to 2-3 months.
    • To Reheat: This is best served warm, so it’s all ooey and gooey and tastes fresh! Microwave individual servings for 10-20 seconds.

    A slice of pumpkin cinnamon roll cake on a plate with a gold fork cutting a bite out of it.

    More Pumpkin Recipes to Try

    If you can’t get enough pumpkin recipes like me then don’t you worry! I have a lot more where this one came from. They are all so delicious, the hardest part will be deciding which one to make next!

    Print

    Pumpkin Cinnamon Roll Cake

    This pumpkin cinnamon roll cake is a perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. It tastes just like you are eating a cinnamon roll! This is one of the best fall cakes!
    Course Dessert
    Cuisine American
    Keyword cake, cake recipe, Pumpkin Cinnamon Roll Cake
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 12 Servings
    Calories 590kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups flour
    • ½ teaspoon salt
    • 1 cup sugar
    • 4 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 2 eggs
    • ¾ cup milk
    • ¾ cup canned pumpkin
    • 2 teaspoons vanilla
    • 1/2 cup real butter melted

    Cinnamon Sugar Topping:

    • 1 cup butter softened
    • 1 cup brown sugar
    • 2 Tbsp. flour
    • 1 Tbsp. cinnamon

    For the Glaze:

    • 2 cups powdered sugar
    • ¼ cup pure maple syrup
    • 2 tablespoons milk
    • 1 teaspoon vanilla

    Instructions

    To Make the Cake

    • Preheat the oven to 350 degrees. Grease a 9×13 inch pan and set it aside.
    • In a large bowl, combine flour, salt, sugar, baking powder, cinnamon, and nutmeg.
    • In a medium bowl whisk eggs, milk, pumpkin, and vanilla. Slowly stir in melted butter.
    • Combine with the flour mixture and mix until combined. It will be stiff. Spread evenly into the prepared pan.
    • In a medium bowl combine the butter, brown sugar, flour, and cinnamon. Drop by tablespoons over the cake and swirl with a knife.
    • Bake at 350 degrees for 25-30 minutes or until the toothpick comes out nearly clean from the center.

    To Make the Glaze

    • Place powdered sugar, maple syrup, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

    Notes

    Originally Posted on September 20, 2015

    Updated on August 29, 2022

    Nutrition

    Calories: 590kcal | Carbohydrates: 89g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 306mg | Potassium: 294mg | Fiber: 2g | Sugar: 60g | Vitamin A: 3165IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 2mg
  • Spinach Dip

    Spinach Dip

    Spinach dip is a classic appetizer known for its creamy and comforting flavors. The combination of spinach, cheeses, and seasonings creates a delicious dip you’ll want to bring to all of your gatherings!

    This easy, crowd-pleasing dip is served warm and bubbly from the oven. I love serving a delicious warm dip because people gather around and can’t stop dipping! Trust me when I tell you to bring this homemade cheese dip, this popular chicken dip, or my favorite crab dip to your next party.

    Top view of spinach dip in a oval white baking dish. A striped dish towel, baguette, and baguette slices are garnished on the side. A baguette slice is dipped in the spinach dip.

    What Is Spinach Dip?

    Spinach is definitely the star of this spinach dip because it adds a delicious texture. But it’s the combination of cream cheese, mozzarella cheese, and parmesan cheese that take this dip to the next level! I love serving it with a sliced baguette, crackers, or vegetables for dipping.

    I love the many different ways I can use spinach in my recipes. Spinach has so many nutritional benefits, and I like to always have it on hand. Throw some spinach into your next smoothie for breakfast, your next salad for lunch, or enjoy this one-pot meal for dinner!

    Ingredients

    This spinach dip comes together easily in just minutes, and I love making it ahead of time before a party or a game. All of the ingredients you can have on hand and store until you are ready to make it. See the recipe card at the bottom of the post for exact measurements.

    • Cream Cheese: Nothing says creamy and delicious like the addition of cream cheese!
    • Sour Cream: Sour cream adds a creamy texture to the dip.
    • Garlic: Flavorful garlic is a must in this tasty dip!
    • Onion Powder: I love using onion powder to season dishes without having to cut them and get teary over it!
    • Mozzarella Cheese: Freshly shredded mozzarella cheese melts perfectly in the oven.
    • Parmesan Cheese: I love the addition of salty parmesan cheese.
    • Spinach: Use frozen spinach that has been thawed and drained.
    • Kosher Salt: Salt helps season and bring out all the flavors in the dip.
    • Black Pepper: Pepper helps balance the salty flavors in the dip.

    Making Spinach Dip

    This spinach dip is quick to make and has SO MUCH FLAVOR! You need to make a double batch because it is that good! Follow the instructions and serve this directly from your baking dish.

    1. Prep: Preheat the oven to 400 degrees Fahrenheit. Spray a 1-quart baking dish with non-stick cooking spray and set aside.
    2. Mix: In a medium-sized bowl, add the cream cheese and sour cream. Mix with a hand mixer and blend until smooth.
    3. Add Seasonings and Cheeses: Add the garlic, onion powder, mozzarella cheese, parmesan cheese, and salt and pepper. Fold in the spinach until combined.
    4. Bake: Spread the mixture evenly into the prepared baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly. 
    5. Serve: Serve warm with sliced bread, a baguette, or crackers.
    Four process photos of how to make spinach dip. First photo is the cream cheese and sour cream in a bowl. Second photo is the cheeses and seasonings added on top. Third photo is of the spinach draining in a strainer. Fourth photo is the spinach dip in the oval white baking dish.

    Tips and Variations

    This spinach dip recipe is always a favorite, and everyone can’t stop dipping as they are gathered around. Try using low-fat cream cheese and sour cream for a lighter way of enjoying this appetizer.

    • Frozen Spinach: Thawing your spinach is best for this spinach dip. Thaw and remove as much water/liquid from the spinach. Squeeze the spinach in your hands or use a paper towel to squeeze it out. Frozen pieces of spinach will be long and stringy, but simply chop it up the best you can.
    • Fresh Spinach: You can use fresh spinach in this dip. Make sure to cook it before adding it to the mixture, and then chop it up into smaller pieces.
    • Mix-Ins: Add ¼ cup of crumbled bacon, marinated artichoke hearts, chopped mushrooms, or sun-dried tomatoes. These all would be delicious additions to the spinach dip and add a yummy texture.
    • Cheese: Substitute the cheese for Monterey Jack or fontina cheese for different flavoring.
    • Slow Cooker: To keep this spinach dip warm, add it to a slow cooker on warm and stir it occasionally.

    A close up photo of the baked spinach dip and two baguette slices dipping into the dip.

    Leftover Spinach Dip

    Making spinach dip is so quick and easy to make and just as easy to store leftovers. It’s also great to make ahead and store until you’re ready to rewarm it.

    • In the Refrigerator: After baking the spinach dip, let it cool completely. Once it is cooled, tightly cover it with plastic wrap, or store it in an airtight container in the refrigerator. It will last for about 2-3 days.
    • To Reheat: When you are ready to eat it again, There are a few ways to do it! You can warm it in the oven. Just add it to an oven-safe pan and reheat it until it is nice and bubbly hot. Your next option is to warm it in a slow cooker on a low or warm setting. You can also reheat over the stovetop on low. Just stir it occasionally until it is warm to the touch.

    A close up photo of the baked spinach dip and a baguette slice dipping into the dip showing the cheesy dip lifting out. The baking dish is on top of a striped kitchen towel.

    Try More Appetizer Dip Recipes

    Everyone loves dips so it’s a safe bet that if you bring one to a party, it will get eaten! I have rounded up a few more of my most popular dip recipes that are perfect for game day, holiday parties or really just any get togethers!

    Print

    Spinach Dip

    Spinach dip is a classic appetizer known for its creamy and comforting flavors. The combination of spinach, cheeses, and seasonings creates a delicious dip you'll want to bring to all of your gatherings!
    Course Appetizer
    Cuisine American
    Keyword easy, gluten free
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 12
    Calories 163kcal
    Author Alyssa Rivers

    Ingredients

    • 8 ounce cream cheese, softened
    • 3/4 cup sour cream
    • 2 teaspoons garlic, minced
    • 1 teaspoon onion powder
    • 1 cup mozzarella cheese, shredded
    • 1 cup Parmesan cheese, grated
    • 10 ounces frozen spinach, thawed and drained
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon black pepper

    Instructions

    • Preheat the oven to 400 degrees Fahrenheit. Spray a 1-quart baking dish with non-stick cooking spray and set aside.
    • In a medium-sized bowl add the cream cheese and sour cream. Mix with a hand mixer and blend until smooth.
    • Add the garlic, onion powder, mozzarella cheese, parmesan cheese, and salt and pepper. Fold in the spinach until combined.
    • Spread the mixture evenly into the prepared baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly.
    • Serve warm with sliced bread, a baguette, or crackers.

    Nutrition

    Calories: 163kcal | Carbohydrates: 3g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 322mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3242IU | Vitamin C: 2mg | Calcium: 211mg | Iron: 1mg
  • Chocolate Babka Bread

    Chocolate Babka Bread

    You’re not going to be able to get enough of this soft, sweet babka bread filled with luscious chocolate! With its beautiful swirled interior, it looks as good as it tastes!

    I’m a sucker for sweet bread. Cinnamon bread, apple bread, and strawberry quick bread are a few more of my favorite recipes that are sure to satisfy your sweet tooth! They’re perfect for beginner and seasoned bakers alike!

    Top-down view of sliced babka bread.

    What is Babka Bread?

    If you’ve never tried babka bread before, you’re in for a treat! Babka is a type of braided bread that’s most commonly found in Poland, Ukraine, and Israel! It’s everything you would want in sweet bread- soft and moist with a delightful chew. It’s similar to brioche! You can find babka with all kinds of sweet fillings, such as apple and cream cheese, but today’s recipe is for chocolate lovers! A soft, sweet bread with swirls of decadent dark chocolate all throughout it.

    I love making this gorgeous, swirled bread as a gift to friends and family! They’ll be hooked once they get a bite of its melt-in-your-mouth chocolatey flavor. It’s so good on its own. No need for toppings or spreads! The rich, fudgy filling really brings the flavor together. Trust me. This is one bread recipe you’re going to want to come back to time and time again.

    Chocolate Babka Ingredients

    Don’t be fooled by the long list of ingredients. I’m sure you have most of these ready to go in your pantry right now! My tip here is to use the highest quality chocolate you can since that’s the main flavor of the babka. See the recipe card below for the exact measurements you’ll need for each ingredient.

    Dough:

    • Flour: I used all-purpose flour for a light and airy structure!
    • Granulated Sugar: Gives your babka dough the perfect sweetness.
    • Instant Yeast: Since we’re using instant yeast here, there is no need to activate it beforehand!
    • Large Eggs: Help bind all of the dough ingredients together. I recommend using eggs that are at room temperature so that they mix into the dough more smoothly.
    • Whole Milk: The high-fat content of whole milk will make your bread more soft and tender.
    • Salt: Enhances the flavor of your babka.
    • Butter: I used unsalted butter! You’ll want this to be at room temperature as well, so it mixes into your dough mixture easily.

    Chocolate Filling:

    • Butter: I used salted butter for the filling.
    • Heavy Cream: Gives the filling a creamy flavor and rich, thick texture.
    • Dark Chocolate: Use high-quality chocolate for the best flavor!
    • Powdered Sugar: Adds sweetness and a smooth texture to the filling.
    • Cocoa Powder: I used unsweetened cocoa powder!
    • Bittersweet Chocolate: You’ll add chopped bittersweet chocolate to your dough right before you put it in the oven for an extra pop of chocolatey goodness.

    Simple Syrup:

    • Granulated Sugar: Adds an extra hint of sweetness.
    • Water: Adjusts the consistency of the syrup.
    4-photo collage of bread dough and chocolate filling being prepared.

    How to Make Chocolate Babka Bread

    Like many other homemade bread recipes, this chocolate babka does require a bit of preparation. If you’re new to baking bread, don’t worry at all! The steps to make babka are very straightforward. All it needs is a little love! Keep in mind that the dough does need to proof overnight, so make sure to plan for this if you’re making your babka for a special event!

    Preparing Your Dough:

    1. Combine Ingredients: In the bowl of a stand mixer, whisk together 4 cups of flour, sugar, and yeast. Add the eggs, warm milk (no warmer than 110℉), and salt. Use the dough hook to mix on low speed until it all starts to combine. Add in the additional ½ cup of flour if the mixture is too wet and won’t come away from the sides of the bowl.
    2. Mix In Butter: Add the soft butter 1-2 tablespoons at a time, letting the dough absorb it before adding more. Once all the butter has been mixed in, mix on medium-low speed for 8-10 minutes until the dough is smooth. It will be quite sticky but have good stretch to it.
    3. Shape and Proof: Lightly oil a large bowl and form the dough into a ball. Place the dough into the bowl, turning it over to coat it in oil. Cover and chill for at least 4 hours, or overnight.

    How to Make the Chocolate Filling:

    1. Simmer: In a medium saucepan, add the melted butter and cream. Gently heat over low until steaming but not bubbling.
    2. Mix In Remaining Ingredients: Remove from the heat. Then, add the 8 ounces of dark chocolate, whisking until it is completely melted. Add the powdered sugar and cocoa powder and whisk until smooth.
    3. Let Cool: Transfer to a bowl and let cool for about 1 hour, until thick but still spreadable.

    Adding Simple Syrup:

    1. Combine Sugar and Water: While the loaves are in the oven, prepare the simple syrup by combining the sugar and water in a small saucepan.
    2. Boil: Bring to a boil and remove from the heat.
    3. Brush Onto Bread: Once the loaves come out of the oven, immediately brush the tops of them generously with the syrup.
    4. Cool and Serve: Let the loaves cool for 25-30 minutes in the pan before removing. Serve warm or at room temperature.
    6-photo collage of chocolate filling being added to bread dough, then braided into a babka shape.

    Tips for Making the Best Babka

    Chocolate babka bread is one of my favorite homemade bread recipes. It turns out soft, fluffy, and absolutely decadent every time! Here are a few extra tips and variations for your next loaf.

    • Knead: Skip the mixer by stirring the ingredients together and then kneading by hand. It will take a good 10-15 minutes and some stamina, but the dough will be soft, smooth, and elastic when it is done.
    • Adjust Chocolate Flavor: Omit the extra chopped chocolate if you desire, but I love the texture it gives the filling. 
    • Coat With Simple Syrup: Don’t skip the simple syrup! This will help maintain the moisture in the bread as well as give it a nice shiny exterior.

    Top-down view of a whole loaf of babka bread.

    How Long Does Chocolate Babka Bread Last?

    Leftovers are hard to come by at my house! This chocolate babka bread is always eaten in an instant! Here’s how to keep yours fresh and tasty if you still have some around!

    • At Room Temperature: Leftover babka should be stored in an airtight container for up to 3 days. 
    • In the Freezer: Loaves of baked babka can be frozen by being wrapped in plastic wrap, followed by a layer of foil, and into a large ziplock bag. Freeze for up to 3 months. Let it come to room temperature before unwrapping.

    Bread cut so that the swirled interior can be seen.

    More Delicious Homemade Bread Recipes

    Once you have babka bread under your belt, you’ll have to try out a few more of my favorite bread recipes! Honestly, making homemade bread is one of my favorite things to do. There’s something so fun about making everything from scratch, from watching your dough double in size to pulling a warm loaf out of the oven! Plus, can we talk about how amazing fresh bread smells? There’s nothing better! Find my full list of bread recipes here.

    Print

    Chocolate Babka

    You’re not going to be able to get enough of this soft, sweet babka bread filled with luscious chocolate! With its beautiful swirled interior, it looks as good as it tastes!
    Course Bread
    Cuisine Europe, jewish
    Keyword babka bread recipe, chocolate babka bread recipe, chocolate babka recipe
    Prep Time 1 hour 30 minutes
    Cook Time 40 minutes
    Chill or rise time 5 hours 30 minutes
    Total Time 7 hours 40 minutes
    Servings 2 Loaves
    Calories 4190kcal
    Author Alyssa Rivers

    Ingredients

    Dough

    • 4-4 ½ cups all-purpose flour
    • ½ cup granulated sugar
    • 1 packet instant yeast 2 ¼ teaspoons
    • 4 large eggs room temperature
    • ½ cup whole milk warm
    • 1 ½ teaspoon salt
    • 1 cup plus 2 tablespoons unsalted butter room temperature

    Filling

    • ½ cup salted butter melted
    • ½ cup heavy cream
    • 8 ounces dark chocolate high quality and chopped
    • ⅔ cup powdered sugar
    • ⅓ cup unsweetened cocoa powder
    • 4 ounces bittersweet chocolate high quality and chopped

    Simple Syrup

    • ½ cup granulated sugar
    • ½ cup water

    Instructions

    Dough

    • In the bowl of a stand mixer, whisk together 4 cups of flour, sugar, and yeast. Add the eggs, warm milk (no warmer than 110℉), and salt. Use the dough hook to mix on low speed until it all starts to combine. Add in the additional ½ cup of flour if the mixture is too wet and won’t come away from the sides of the bowl.
    • Add the soft butter 1-2 tablespoons at a time, letting the dough absorb it before adding more. Once all the butter has been mixed in, mix on medium low speed for 8-10 minutes until the dough is smooth. It will be quite sticky, but have good stretch to it.
    • Lightly oil a large bowl and form the dough into a ball. Place the dough into the bowl, turning it over to coat it in oil. Cover and chill for at least 4 hours, or overnight.

    Filling

    • In a medium saucepan, add the melted butter and cream. Gently heat over low until steaming, but not bubbling. Remove from the heat and add the 8 ounces of dark chocolate, whisking until it is completely melted. Add the powdered sugar and cocoa powder and whisk until smooth. Transfer to a bowl and let cool for about 1 hour, until thick but still spreadable.

    Baking

    • Spray 2 9×5 inch bread pans with baking spray and set aside. You may line the pans with parchment paper, leaving a 2 inch overhang on either side if desired.
    • Divide the chilled dough into two equal portions. On a floured surface roll half of the dough into a 12×16 inch rectangle.
    • Spread half of the chocolate filling over the rolled dough, leaving a 1-inch border on one short side of the dough. Sprinkle 2 ounces of chopped bittersweet chocolate over the filling.
    • Starting from the short side opposite the border, roll the dough tightly, pinching the seam once the whole rectangle has been rolled.
    • Using a large, sharp knife, slice the log in half lengthwise. Set the two halves side-by-side with the cut side facing up. Twist the halves together 3-4 times, pinching the ends together.
    • Place the twisted dough gently into one of the prepared pans keeping the cut sides of the dough facing up. Repeat with the second half of the dough and the remaining filling.
    • Place a clean kitchen towel over the loaves and let them rise in a warm place for 1-½ hours.
    • Preheat the oven to 350℉. Once the loaves are done rising, bake for 40-45 minutes, until the tops are golden brown. The internal temp of the bread should read 185℉ once they are fully baked.

    Simple Syrup

    • While the loaves are in the oven, prepare the simple syrup by combining the sugar and water in a small saucepan. Bring to a boil and remove from the heat.
    • Once the loaves come out of the oven immediately brush the tops of them generously with the syrup.
    • Let the loaves cool for 25-30 minutes in the pan before removing. Serve warm or at room temperature.

    Nutrition

    Calories: 4190kcal | Carbohydrates: 450g | Protein: 61g | Fat: 245g | Saturated Fat: 147g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 67g | Trans Fat: 6g | Cholesterol: 775mg | Sodium: 2328mg | Potassium: 1969mg | Fiber: 30g | Sugar: 193g | Vitamin A: 5776IU | Vitamin C: 0.4mg | Calcium: 387mg | Iron: 34mg
  • 20 Minute Italian Bread Twists

    20 Minute Italian Bread Twists

    These Italian bread twists are buttery, well seasoned, and baked to golden perfection. You will want to make these to go with every meal, and trust me… Your family will too!

    A meal isn’t complete without a delicious breadstick or roll to go with it! Try out some more delicious bread for any occasion like these 1-hour rolls, these delicious homemade crescent rolls or these perfect copycat Olive Garden breadsticks!

    Cooked bread twists in a basket with a blue and white striped towel.

    Italian Bread Twists Recipe

    Who doesn’t love carbs, right?? And lately, I’ve been craving pasta, bread, muffins, all of it. But sometimes I really don’t want to slave away for hours just to get a roll, you know? So I made these really yummy Italian bread twists that are soooo easy to make and ready in less than 20 minutes!

    The best part about these breadsticks is that you don’t have to make the dough from scratch! You can use premade breadstick dough which is how you can be biting into that soft, buttery breadstick in only 20 minutes! This is a great recipe to have on hand because it’s simple and easy, and you can whip it up quickly for any meal! Not to mention, these Italian bread twists taste insanely delicious.

    Ingredients in Italian Bread Twists

    Get ready to be shocked when I tell you that this recipe only uses three ingredients. That’s right, three! You should always make sure to have them on hand after this because you are going to want to make these ALL the time! Check out the recipe card at the bottom of the post for exact measurements.

    • Can of Refrigerated Bread Sticks: Any brand will do! Make sure to add these to your grocery list every time that you go so that you can whip these up whenever.
    • Butter: I used unsalted butter for this recipe.
    • Italian Seasoning: I love making this from scratch using this easy recipe, but you can use store-bought seasoning as well.

    How to Make Italian Bread Twists

    If you have 20 minutes, then you have time to make this recipe. And that 20 minutes includes baking time! These are so quick and easy that I love making them for lunch to go with some soup or a salad. They make any meal feel complete!

    1. Prep: Preheat the oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking spray.
    2. Twist and Season: Open the can of breadsticks. Separate the breadsticks and twist each one. Lay them out in a single layer and brush them with melted butter. Sprinkle with the Italian seasoning.
    3. Bake: Bake 10-12 minutes until the Italian bread twists are golden brown. Allow them to cool slightly before serving.
    2 pictures showing how to add bitter and seasoning to breadstick dough.

    Dip for Your Breadsticks

    If you don’t feel like cooking these Italian bread twists up for a meal (you are like me and just crave carbs anytme, anywhere!) then you can bake them up and serve them with some dip! Here are a few ideas!

    Cooked Italian bread twists on a baking sheet with parchment paper.

    How to Store Leftovers

    If you have leftover Italian bread twists or want to make these ahead of time, you totally can. Once they have cooled then store them in an airtight container. They will stay fresh for about 3-4 days!

    Serve it with Soup

    Every soup needs a good breadstick to dip in it! They are made to go together and soup isn’t complete without a delicious carb! Check out these delicious soups that will be that much better if you serve it with these bread twists!

    Print

    20 Minute Italian Bread Twists

    These Italian bread twists are buttery, well seasoned, and baked to golden perfection. You will want to make these to go with every meal, and trust me… Your family will too! 
    Course Side Dish
    Cuisine Italian American
    Keyword bread twists, italian bread twists
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 8 Servings
    Calories 40kcal
    Author Alyssa Rivers

    Ingredients

    • 1 can refrigerated bread sticks
    • 3 tablespoons butter melted
    • 1 tablespoon Italian seasoning

    Instructions

    • Preheat the oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking spray.
    • Open the can of breadsticks. Separate the bread sticks and twist each one. Lay them out in a single layer and brush them with the melted butter. Sprinkle with the Italian seasoning.
    • Bake 10-12 minutes until breadsticks are golden brown. Allow them to cool slightly before serving.

    Notes

    Originally Posted on May 7, 2014
    Updated on August 26, 2022

    Nutrition

    Calories: 40kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 35mg | Potassium: 9mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 142IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 0.2mg
  • Lemon Rice

    Lemon Rice

    This zesty lemon rice is the perfect summer side dish! It’s creamy, savory, and packed with bright citrus flavor! Serve it with your favorite fish or meat dishes for a crave-worthy meal.

    If you’re looking for more flavorful rice dishes to accompany all of your favorite dinners, I’ve got you covered! You’ll have to try this Mexican rice, dirty rice, or cheesy zucchini rice! They’re always a hit with my family and I know yours will love them just as much!

    Top-down view of cooked lemon rice in a blue pot, garnished with chopped basil and lemon slices.

    Greek Lemon Rice Recipe

    One of my favorite things about getting Greek takeout is the incredible lemon rice that it comes with. I always want more of it! It’s creamy, savory, and packed with the best lemony flavor! You can easily recreate those flavors at home with just a few simple ingredients. And if you’re not convinced already, it only takes 5 minutes to prepare!

    This delicious lemon rice comes together with a mix of long grain rice, butter, chicken broth, lemon juice, lemon zest, and a couple extra seasonings to take the flavor to the next level. All you’ve got to do is pop these ingredients into a pot and then let it simmer for 20 minutes! It’s so easy and hands-off! It gives me a chance to work on the main dish while it cooks.

    All Ingredients Needed

    This is everything you’ll need for this delicious, lemony side to come to life. With how simple the ingredient list is, you’ll want to make lemon rice all the time! You can find exact measurements for each ingredient in the recipe card below.

    • Chicken Broth: This is the liquid your rice will cook in. It adds the best savory flavor! You can also substitute this for vegetable broth.
    • Uncooked Rice: I used long grain! You can also use jasmine or basmati rice.
    • Butter: Adds creaminess and rich flavor.
    • Garlic Powder: I love adding garlic powder because it gives the rice an extra boost of savory flavor.
    • Lemon Zest: I like it lemony! Add less or more to your liking.
    • Lemon Juice: This is a recipe that you’ll always want to use fresh lemon juice for. It makes the flavor so much better!
    • Fresh Basil: You guys know I love me some fresh herbs! Adding chopped basil is a picture-perfect finishing touch and gives the dish a little extra flavor.

    How to Make Greek Lemon Rice

    It doesn’t get any easier than this! That’s why lemon rice is one of my go-to side dishes. It’s just as simple as throwing boxed rice mix on the stove.

    1. Add Ingredients to Pot: In a medium pot with a lid, combine the chicken broth, rice, butter, lemon juice, and lemon zest.
    2. Boil: Bring to a boil, then reduce the heat to a simmer.
    3. Simmer: Cover the pot and allow the rice to simmer slowly for 20 minutes, or until liquid is absorbed.
    4. Add Garnish: Fluff with a fork, season with salt if needed, and garnish with fresh minced basil.
    4-photo collage of lemon rice being prepared and cooked.

    What to Serve With Lemon Rice

    This is a great side dish to use with all of your favorite Greek and Mediterranean recipes! It’s the perfect side for meat and fish in general. The bright, zesty flavor is such a great contrast! Not sure what to make? Here are a few of my favorite Mediterranean-inspired entrées to get you started.

    More Mix-Ins

    You can serve your lemon rice as-is or throw in additional ingredients for a hearty pilaf. Feel free to mix and match to your liking!

    • Veggies: Chives, chopped yellow onions, or shallots.
    • Nuts: Chopped pistachios, almonds, or cashews!
    • Cheese: Crumbled feta or shredded parmesan.
    • Herbs and Seasonings: Chopped dill, parsley, Greek seasoning, or lemon pepper.

    Lemon rice in a blue pot, garnished with lemon and herbs.

    Storing Leftovers

    I always make a big batch of lemon rice so that I can enjoy it throughout the week! It keeps really well and is perfect for a quick and tasty lunch.

    • In the Refrigerator: Store any leftover lemon rice in an airtight container for 3-4 days.
    • Reheating: To quickly reheat your lemon rice, transfer it to a microwave-safe bowl, sprinkle a bit of water over it, and cook for 30-second intervals or until it’s warmed through. Stir occasionally to make sure it’s evenly cooked. You can also reheat your rice on the stove, adding a sprinkle of water, then warming on medium heat. Stir occasionally.

    Rice in a black bowl, ready to be eaten.

    More Quick and Easy Rice Dishes

    If you’re looking for more tasty rice dishes to complement any meal, these are a few must-tries! They’re super easy to make and my family absolutely loves them!

    Print

    Lemon Rice

    This zesty lemon rice is the perfect summer side dish! It's creamy, savory, and packed with bright citrus flavor! Serve it with your favorite fish or meat dishes for a crave-worthy meal.
    Course Side Dish
    Cuisine American, Greek
    Prep Time 5 minutes
    Cook Time 20 minutes
    Servings 4
    Calories 203kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups chicken broth
    • 1 cup long grain rice, uncooked
    • 1 tablespoon butter
    • 1/4 teaspoon garlic powder
    • 1 lemon zested (I like it lemony! Add less or more to your liking)
    • 2 tablespoons lemon juice (about one lemon)
    • fresh basil to garnish (optional)

    Instructions

    • In a medium pot with a lid, combine the chicken broth, rice, butter, lemon juice, and lemon zest.
    • Bring to a boil, then reduce the heat to a simmer.
    • Cover the pot and allow the rice to simmer slowly for 20 minutes, or until liquid is absorbed.
    • Fluff with a fork, season with salt if needed, and garnish with fresh minced basil.

    Nutrition

    Calories: 203kcal | Carbohydrates: 38g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 461mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.5mg
  • Oatmeal Chocolate Chip Cookies

    Oatmeal Chocolate Chip Cookies

    These oatmeal chocolate chip cookies are crispy on the outside, chewy on the inside, and loaded with chocolate! They are insanely delicious, and the flavors combine to make the best cookie of all time!

    Oatmeal cookies are soft, chewy, and delicious — perfect when you need a quick snack or a bite of something sweet. You’ve got to try out these chewy oatmeal cookies, these fun oatmeal creme pies, and this healthier option of oatmeal apple raisin cookies!

    A stack of oatmeal chocolate chip cookies.

    Oatmeal Chocolate Chip Cookies

    I love all kinds of oatmeal cookies, but I know that for most people, chocolate wins over raisins! I’m a little picky about oatmeal cookies. They have to be crispy on the edges and chewy through the middle. Never too thick or fluffy! These cookies are thick enough that they won’t break but thin enough that they’re not cakey.

    And since we can control the texture further by flattening our cookie dough balls (for thinner, chewier cookies) or leaving them tall, they really are the perfect cookie for everyone. These oatmeal chocolate chip cookies have a great base that you can use with lots of different add-ins, and I’ve included a list below so you can mix and match.

    Ingredients in Oatmeal Chocolate Chip Cookies

    This list of ingredients is simple, but when you taste how good these cookies are, you will want to make sure that you have this stuff on hand all the time. Trust me. You will bake these often! Check out the recipe card at the bottom of the post for exact measurements.

    • Flour: I used all-purpose flour for these cookies.
    • Baking Soda and Baking Powder: These help the cookies to rise and be soft (and not flat!)
    • Salt: The salt enhances all of the ingredients in the recipe.
    • Butter: I used unsalted butter for these cookies. Let it sit out and come to room temperature before you use it so that it mixes in nicely with no lumps.
    • Brown Sugar: You can use dark or light brown sugar.
    • Granulated Sugar: This is what makes these cookies perfectly sweet!
    • Egg: I always use large eggs when I am baking. Let your eggs come to room temperature (with your butter) before mixing them in.
    • Vanilla Extract: Adding a splash of vanilla is always a good idea!
    • Rolled Oats: These are also called old-fashioned oats.
    • Chocolate Chips: I used milk chocolate chips but you can use semi-sweet chocolate chips if you prefer.

    How to Make Oatmeal Chocolate Chip Cookies

    You will go crazy over these cookies once you try them, so trust me when I say that it’s always worth it to double the batch to start with. Then, you can store your leftovers and eat them all week long!

    1. Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
    2. Beat: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat until just combined.
    3. Combine: Add the dry ingredients to the wet and mix until combined. Stir in the oats and chocolate chips by hand.
    4. Chill and Prep: Cover the bowl and chill in the fridge for 30-45 minutes. About 15 minutes before removing the dough from the fridge preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
    5. Scoop: Using a large cookie scoop (one that holds roughly 3 tablespoons of dough), scoop the dough onto the cookie sheets, leaving 2 inches between cookies.
    6. Bake: Bake for 8-10 minutes, until the edges are starting to turn golden brown. The centers of the cookies will look underbaked, but this will result in soft, chewy cookies.
    7. Cool: Let cookies cool for 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.
    2 pictures showing how to add the ingredients to a mixing bowl and mix it all up.

    Baking Tips

    Follow these tips to make your cookies turn out perfect! Then, once you have tried them once, you can change things up with a few different mix-ins!

    • Change out the Chips: Swap the chocolate chips for raisins, butterscotch chips, peanut butter chips, white chocolate chips, or even some dried cranberries to make these different every time!
    • Coconut: Try adding ¼ cup of toasted coconut to the dough. It adds in a great taste and texture!
    • Cinnamon: To make these perfect for the fall and winter seasons, add in ¼ teaspoon of cinnamon for a warm taste.
    • Chill: Don’t skip this step! It’s important to let the dough chill so that the cookies don’t spread.
    • Let them cool ON THE BAKING SHEET: Before you take the cookies off and put them on a cooling rack, let them sit on the baking sheet for a couple of minutes. They will finish baking on it!

    Oatmeal chocolate chip cookies on a cooling rack.

    How to Store Leftovers

    These oatmeal chocolate chip cookies store great and taste amazing even a few days later! You can even double the batch and freeze the dough to make baking time quick and easy for the next time.

    • Freeze the Dough: Unbaked cookie dough can be scooped onto a parchment-lined baking sheet and frozen. Once the scoops of dough are frozen solid, transfer them to a freezer bag. Store for up to 3 months. 
    • Storing Baked Cookies: Baked cookies can be stored in an airtight container for up to 5 days. Adding a slice of bread to the container will help keep the cookies soft and moist.

    A close up of a oatmeal chocolate chip cookie on a cooling rack, broken in half.

    More of My Favorite Cookie Recipes

    Cookies are classic and easy to switch up because there are so many different recipes out there. Try out some more of my favorites… The only problem will be that you won’t be able to pick out which one you like best!

    Print

    Oatmeal Chocolate Chip Cookies

    These oatmeal chocolate chip cookies are crispy on the outside, chewy on the inside, and loaded with chocolate! They are insanely delicious, and the flavors combine to make the best cookie of all time! 
    Course Dessert
    Cuisine American
    Keyword oatmeal chocolate chip cookies, oatmeal cookies
    Prep Time 15 minutes
    Cook Time 10 minutes
    Chill 30 minutes
    Total Time 55 minutes
    Servings 18 cookies
    Calories 189kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup all-purpose flour
    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup unsalted butter room temperature
    • ½ cup dark or light brown sugar packed
    • ⅓ cup granulated sugar
    • 1 large egg room temperature
    • 1 ½ teaspoons vanilla extract
    • 1 ½ cup rolled oats
    • 1 cup milk chocolate chips

    Instructions

    • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
    • In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla and beat until just combined.
    • Add the dry ingredients to the wet and mix until combined. Stir in the oats and chocolate chips by hand.
    • Cover the bowl and chill in the fridge for 30-45 minutes. About 15 minutes before removing the dough from the fridge preheat the oven to 350℉ and line two baking sheets with parchment paper.
    • Using a large cookie scoop (one that holds roughly three tablespoons of dough), scoop the dough onto the cookie sheets, leaving 2 inches between cookies.
    • Bake for 8-10 minutes, until the edges start to turn golden brown. The centers of the cookies will look underbaked, but this will result in soft, chewy cookies.
    • Let cookies cool for 2 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.

    Video

    Notes

    Originally Posted on August 10, 2020

    Updated on August 25, 2022

    Nutrition

    Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 109mg | Potassium: 52mg | Fiber: 1g | Sugar: 16g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg