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Recipes

Apple Cider Bundt Cake (Gluten Free Option Included)

Fall is the perfect time to enjoy cozy, comforting desserts, and this Apple Cider Donut Bundt Cake captures that spirit beautifully. Bursting with the rich flavors of cinnamon, apple cider, and a delicious sugar-cinnamon topping, this cake tastes just like your favorite apple cider donuts but in bundt cake form! This recipe is easy to follow and perfect for any fall gathering.

Apple cider cake on a wood cake stand with a wood spatula with a piece of cake cut out on top of it.

Why You’ll Love This Apple Cider Donut Bundt Cake

This Apple Cider Donut Bundt Cake brings all the flavors of fall in one gorgeous cake. It's the ultimate autumn treat with warming spices like cinnamon and nutmeg combined with sweet applesauce and tangy apple cider. The sugar-cinnamon coating adds a sweet, slightly crunchy finish to every slice, making it impossible to resist!

Ingredients for apple pie Cider Cake on a counter top.

Ingredients for Apple Cider Bundt Cake

Flour – Use all-purpose flour to give the cake structure and a tender crumb. Make sure to measure it properly by spooning it into the measuring cup and leveling off to avoid a dense cake.

Cinnamon & Nutmeg – These warm spices add the classic fall flavor to this cake. Cinnamon provides a sweet warmth, while nutmeg adds a subtle depth.

Salt – Enhances the other flavors in the cake and balances the sweetness.

Baking Powder – This is the leavening agent that helps the cake rise, creating a light, fluffy texture.

Granulated Sugar & Brown Sugar – Both sugars add sweetness, but brown sugar also brings a hint of caramel flavor and moisture due to its molasses content. You can use either light or dark brown sugar.

Coconut Oil – Adds moisture and keeps the cake soft without adding extra flavor.

Eggs – Use large eggs at room temperature for best results. They help bind the ingredients and add richness to the cake.

Applesauce – This not only adds flavor but also adds moisture, keeping the cake soft and tender while reducing the need for extra oil or butter.

Apple Cider – Adds a rich apple flavor and keeps the cake moist. For a stronger apple taste, you can use reduced apple cider.

Pure Vanilla Extract – Enhances all the flavors in the cake and adds a warm, comforting note.

Ingredients For The Topping

Unsalted Butter – Melted butter is brushed onto the cake, allowing the cinnamon-sugar mixture to stick and adding extra flavor.

Sugar & Cinnamon – This simple topping gives the cake a sweet, slightly crunchy finish, reminiscent of a classic apple cider donut!

Ingredients in wood measuring spoons and cups on a gray counter top.

How To Make Apple Cider Bundt Cake

Before you start making this apple cider bundt cake preheat your oven to 325 degrees. Use a non-stick baking spray to coat your bundt pan or use a regular non-stick spray and then dust it with flour.

Cinnamon sugar, butter, sugar and apples on counter top.

Combine the flour, cinnamon, salt, nutmeg, and baking powder. Mix it together to combine. Set aside.

flour being poured into a mixing bowl of a kitchen aid mixer
dry ingredients for the apple cider cake in a kitchen aid mixing bowl

Using a large mixing bowl, combine the sugar, brown sugar, and oil. Mix on medium speed for 1-2 minutes to combine.

pouring sugar into the kitchen aid mixing bowl

Add the applesauce and the vanilla to the mixing bowl. Mix together to combine.

adding apple sauce into the mixing bowl
cake batter in a mixing bowl

Mix the apple cider and flour into the mixing bowl. Mix to combine. The Batter will be slightly thin.

adding apple cider to mixing bowl

Pour the batter into the greased pan. Bake for 50-55 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean.

Allow the cake to cool for 15-20 minutes before turning it over on a flat plate or cooling rack.

Using a pastry brush, coat the cake in melted butter.
In a small bowl combine the 2 teaspoons of cinnamon with the 1⁄4 cup sugar.

Using a silicon brush to add melted butter to the apple cider cake.

Mix well. Pat/rub the mixture onto the cake until you have covered all of it. Mix well. Pat/rub the mixture onto the cake until you have covered all of it.

apple cider Bundt cake on a wood cake stand with cinnamon sugar on top.

Tips for the Best Apple Cider Donut Bundt Cake

  • Room Temperature Ingredients: Make sure your eggs, applesauce, and apple cider are at room temperature. This helps everything mix more evenly.
  • Don’t Skip the Flour Dusting: Even with non-stick spray, a dusting of flour ensures the bundt cake releases smoothly.
  • Cool Before Adding the Topping: Letting the cake cool slightly before adding the cinnamon-sugar coating helps the butter absorb into the cake, enhancing flavor.

apple cider donut cake on a plate with a fork and some of it eaten.

How to Store Apple Cider Donut Bundt Cake

Room Temperature: If you plan to enjoy the cake within 2-3 days, store it in an airtight container at room temperature. This will keep the cake moist and prevent it from drying out.

Refrigeration: For longer storage, cover the cake tightly and store it in the refrigerator for up to 5-7 days. When ready to serve, let it sit at room temperature for a bit to soften or warm individual slices in the microwave for 10-15 seconds.

Freezing: To freeze, wrap the entire cake or individual slices tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe bag. Frozen, the cake will keep for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.

This way, you can enjoy your Apple Cider Donut Bundt Cake over time, whether it’s fresh, chilled, or even slightly warmed!

Frequently Asked Questions (FAQs)

Q: Can I make this cake gluten-free?
A: Yes! You can substitute the all-purpose flour with a gluten-free baking blend. However, results may vary based on the specific blend used.

Q: Can I use apple juice instead of apple cider?
A: While apple juice can be used, it lacks the depth of flavor that apple cider provides. Apple cider is more concentrated and adds a rich apple flavor to the cake.

Q: How should I store this bundt cake?
A: This cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap it well and refrigerate for up to a week or freeze for up to 2 months.

Q: Can I use a different pan if I don’t have a bundt pan?
A: Yes, you can use a regular cake pan, but the baking time may vary. Check for doneness with a toothpick around the 35-40 minute mark.

This easy and delicious Apple Cider Donut Bundt Cake recipe will quickly become a fall favorite! Try it for your next gathering, and enjoy the cozy, apple-cinnamon flavors everyone loves.

More Apple Recipes For You To Try

Apple cider donut Bundt cake on a wood cake stand.

Apple Cider Donut Bundt Cake

An easy and delicious Apple Cider Donut Bundt Cake, packed with cozy fall flavors of apple cider, cinnamon, and nutmeg, and topped with a buttery cinnamon-sugar coating. Perfect for autumn gatherings or a cozy treat!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 3 cups flour see notes for gluten free
  • 1 1⁄2 tablespoon baking powder
  • 1 1⁄2 teaspoon Cinnamon
  • 1⁄4 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 1⁄2 cups granulated sugar
  • 1⁄2 cup brown sugar
  • 1 cup coconut oil (or vegetable oil) melted
  • 3 large eggs room tempeture
  • 1 Cup apple sauce room temperatur
  • 1 cup apple cider room temperatur
  • 2 teaspoon pure vanilla extract

Topping

  • 1⁄4 cup unsalted butter melted
  • 1⁄4 cup granulated sugar
  • 2 teaspoon cinnamon

Instructions
 

  • Preheat oven to 325 degrees. Use a non-stick spray to coat a bundt pan and then dust withflour. Set aside.
  • In a medium size bowl, combine the flour, baking powder, cinnamon, nutmeg, salt. Mix well and set aside.
  • Using a large bowl, combine the sugar, brown sugar and the oil. Mix on medium speed.
  • Add the eggs and mix on medium speed for 1-2 minutes. Add the applesauce and vanilla. Mix to combine.
  • Turn the mixer to low speed and add about 1⁄2 of the flour mixture, followed by half of the apple cider. Keep alternating the flour mixture and cider until you have added all of both. Continue mixing until well combined. The batter will be slightly thin.
  • Pour the batter into the bundt pan and bake for 50-55 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean.
  • Allow the cake to cool for about 15-20 minutes before turning it over on a flat plate or cooling rack. Using a pastry brush, coat the cake in melted butter.
  • In a small bowl combine the 2 teaspoons of cinnamon with the 1⁄4 cup sugar. Mix well. Pat/rub the mixture onto the cake until you have covered all of it.

Notes

For a gluten-free cake simply replace the flour with a 1 for 1 gluten-free flour. 
Keyword apple Cider Donut bundt Cake, apple dessert, apples, cake, dessert, fall dessert
Tried this recipe?Let us know how it was!

Homemade Pumpkin Spice Syrup Recipe: A Perfect Fall Treat

Nothing says fall quite like the warm, comforting flavors of pumpkin spice. If you’re a fan of pumpkin spice lattes, and pancakes, or just love adding a touch of autumn to your coffee, this easy homemade pumpkin spice syrup recipe is for you! Made with real pumpkin puree and cozy spices, this recipe will quickly become a seasonal favorite in your kitchen. Plus, it's super simple to make, with just a few ingredients and a saucepan. Let's dive into this delicious and versatile homemade pumpkin spice syrup recipe that you can use for all your fall-inspired treats!

Pumpkin spice syrup in a jar with a tag and another jar without a lid.

Why Make Your Own Pumpkin Spice Syrup?

Store-bought pumpkin spice syrups can be full of preservatives, artificial flavors, and extra sugars. Making your syrup at home not only gives you control over the ingredients but also provides a richer, more authentic flavor. This homemade pumpkin spice syrup is perfect for adding to your morning coffee, drizzling over pancakes, or mixing into desserts. Plus, it’s easy to customize, with a vegan option included!

Ingredients For Homemade Pumpkin Spice Syrup

The ingredients for this homemade pumpkin spice syrup are simple yet packed with flavor. Sweetened condensed milk adds a rich, creamy sweetness, while light brown sugar provides a deep caramel note. Pumpkin puree brings authentic pumpkin flavor, and water helps create the perfect syrupy consistency. The star of the mix, pumpkin spice, combines cinnamon, nutmeg, ginger, and cloves to deliver the classic warm, spicy notes of fall. Together, these ingredients create a syrup that’s perfect for adding a cozy touch to your favorite drinks and desserts.

labeled ingredients for pumpkin syrup on a white counter top.

Ingredients for Pumpkin Spice Syrup

  • Sweetened Condensed Milk- Adds sweetness and a rich, creamy texture.
  • Light Brown Sugar- Enhances the syrup with a deep caramel flavor.
  • Pumpkin Puree- The star ingredient, providing a real pumpkin flavor.
  • Water- Helps achieve the perfect syrupy consistency.
  • Pumpkin Spice- The essential mix of cinnamon, nutmeg, ginger, and cloves that gives the syrup its signature fall taste.

How to Make Pumpkin Spice Syrup

pumpkin spice syrup ingredients in a pot and mixing them together with a wire whisk.

Prep the Pumpkin Spice Mix: In a small bowl, combine 1 tablespoon of pumpkin spice with 1 tablespoon of water. Mix well and let it sit for 5-10 minutes to allow the spices to bloom, enhancing their flavor.

Combine the Main Ingredients: In a medium saucepan, whisk together the sweetened condensed milk, brown sugar, pumpkin puree, and ¾ cup of water.

Pumpkin Spice Syrup collage of mixing pumpkin syrup in a pot with a wire whisk.

Heat the Syrup: Place the saucepan over medium heat and bring the mixture to a boil. Be attentive during this step as the mixture can boil over quickly.

Simmer and Add Spices: Once boiling, reduce the heat to low and carefully add the spiced water mix. Whisk until the spices are fully combined with the syrup.

Collage of two images of pumpkin spice syrup in a pot with a spoon lifting one out.

Final Simmer: Let the syrup simmer for an additional 2-3 minutes to allow all the flavors to meld together.

Store: Transfer the finished syrup into a mason jar. For easier pouring, consider pouring the syrup into a glass measuring cup first, then transferring it to the jar. Store in the fridge for up to 3 weeks.

pumpkin syrup on a wooden spoon.

Tips and Variation

  • Make It Vegan: For a vegan version of this pumpkin spice syrup, substitute the sweetened condensed milk with sweetened coconut milk. It adds a light coconut flavor that pairs wonderfully with pumpkin spice.
  • Adjust Sweetness: If you prefer a less sweet syrup, you can reduce the brown sugar slightly or replace it with a sugar alternative that you like.
  • Customize the Spice: Add more or less pumpkin spice according to your preference. You can even add a pinch of ground cardamom for a unique twist!
Pumpkin spice syrup in a two jars with a tag and mini pumpkins.

Ways to Use Pumpkin Spice Syrup

  • Coffee and Lattes: Stir a few tablespoons into your coffee or latte for a cozy fall flavor.
  • Pancakes and Waffles: Drizzle over pancakes, waffles, or French toast for a deliciously sweet topping.
  • Desserts: Use it as a topping for ice cream, or yogurt, or mix it into whipped cream for an extra layer of flavor.
  • Baking: Incorporate into muffins, cakes, or cookie recipes for a pumpkin spice upgrade.

Frequently Asked Questions (FAQs)

Can I make this pumpkin spice syrup vegan? Yes, you can make this syrup vegan by substituting the sweetened condensed milk with sweetened coconut milk. This adds a subtle coconut flavor that complements the pumpkin spice beautifully.

How long does homemade pumpkin spice syrup last?
This syrup can be stored in a mason jar or airtight container in the refrigerator for up to 3 weeks. Always check for any signs of spoilage before using.

Can I adjust the sweetness of the syrup?
Absolutely! You can reduce the amount of brown sugar for a less sweet version or substitute it with your preferred sweetener, such as maple syrup or a sugar alternative.

What can I use pumpkin spice syrup for?
Pumpkin spice syrup is versatile and can be used in coffee, lattes, pancakes, waffles, ice cream, yogurt, and even in baked goods like muffins and cakes. It’s a delicious way to add fall flavors to your favorite treats.

Can I freeze pumpkin spice syrup?
Freezing is not recommended as the texture can change once thawed. For the best results, store it in the fridge and use it within the recommended time frame.

How can I prevent the syrup from boiling over?
When the mixture comes to a boil, reduce the heat immediately to avoid overflow. Stirring frequently and using a larger saucepan can also help control the boiling.

Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use homemade pumpkin puree if you prefer. Make sure it is smooth and well-cooked to blend seamlessly into the syrup.

More Pumpkin Recipes For You To Try

pumpkin spice syrup in a jar with a lid and tag and a jar without a lid.

Pumpkin Spice Syrup

Learn how to make delicious homemade pumpkin spice syrup with real pumpkin puree and cozy spices. Perfect for coffee, pancakes, and fall treats. Easy, customizable recipe.
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 8 minutes
Course Breakfast, Drinks, topping
Cuisine English
Servings 10

Ingredients
  

  • ½ cup pumpkin puree
  • ¾ cup light brown sugar, packed
  • 1 ¾ cup sweetened condensed milk
  • 1 tablespoon pumpkin spice
  • ¾ cup water

Instructions
 

  • In a small bowl, add 1 tablespoon water tothe pumpkin spice and mix well (letting it sit for 5-10 mins)
  • Whisk sweetened condensed milk,brown sugar, pumpkin and water in a sauce pan.
  • Bring to a boil over medium heat
  • Once it boils, reduce the heat, becareful it can spill over.
  • Add in the spice/water mix and whiskuntil fully combined
  • Simmer for 2-3 mins
  • Transfer to a mason jar, will keepfor up to 3 weeks in the fridge

Notes

To make this vegan, use sweetened coconut milk instead of condensed milk
For easy pouring, pour into a glass measuring cup from the pot, then into the mouth of the mason jar.
Keyword coffee, creamer, pumpkin, pumpkin spice syrup, pumpkin syrup, syrup
Tried this recipe?Let us know how it was!

Ultimate Pineapple Salsa Recipe

Are you looking to add a burst of flavor to your dishes? Our ultimate pineapple salsa recipe is the perfect solution! This vibrant and refreshing salsa is easy to make and packed with juicy pineapple, zesty lime, and a hint of spice from jalapeño. Whether hosting a summer BBQ, planning a taco night, or simply wanting a delicious dip, this pineapple salsa is a must-try.

pineapple cut in half and filled with pineapple salsa.

Why Pineapple Salsa?

Pineapple salsa is a tropical twist on traditional salsa, bringing a unique blend of sweet, tangy, and spicy flavors. The combination of fresh pineapple chunks, red onion, bell pepper, and cilantro creates a colorful and mouth-watering dish that pairs perfectly with a variety of foods. Plus, it's a healthy and low-calorie option, making it a guilt-free addition to your meals.

Ingredients for Pineapple Salsa

The ingredients for this summertime classic pineapple salsa are all natural! Enjoy the fresh pineapple, zesty lime, spicy jalapeño, red onion, and cilantro without any artificial preservatives or additives. Perfect for tacos, grilled meats, or as a dip with chips, this pineapple salsa recipe is a healthy, vibrant addition to your meals.

ingredients for pineapple salsa in a bowl.
  • Pineapple – Make sure the pineapple you buy is nice and fresh! Give it a gentle squeeze. If it’s firm, but slightly gives, it’s most likely ripe and ready to eat. If it’s too hard to squeeze at all, it’s not quite ripe yet and won’t be good in this salsa.
  • Red Onion – The strong, sweet and bitter taste of red onion is ideal for this recipe because it balances perfectly with the totally sweet pineapple.
  • Bell Peppers – I love using a red, yellow, and orange bell pepper for this salsa recipe. Primarily because of how vibrant the colors. However, any bell pepper will be tasty in this recipe.
  • Jalapeño Peppers – This is the ingredient that will truly determine how spicy your salsa is. If you want to cut back on the heat, make sure to throw the seeds away. Want it extra hot? Toss the seeds into the salsa, and prepare to break a sweat!
  • Limes – Fresh lime juice will do more than just add a lovely, flavorful tang to this salsa. It also makes the other bold flavors stand out even more by really stimulating your palate!
  • Cilantro – Usually, I find myself tossing a little extra cilantro into my salsa, simply because of how much I love that extra note of freshness that it provides.
  • Salt – If you need to, you can omit the salt entirely, but I’ve found that a small sprinkle helps to further enhance the other flavors.
Collage of four images of how to cut a pineapple in half and scoop the inside out.

How to Cut a Pineapple to Make a Bowl

Cutting a pineapple into a bowl for the first time can be intimidating, but don't worry—we have step-by-step instructions to guide you through the process.

Select a Ripe Pineapple: Choose a ripe pineapple that stands upright and has a golden-yellow color and a sweet aroma at the base.

Prepare the Pineapple: Rinse the pineapple under cold water to remove any dirt. Pat it dry with a clean towel.

Cut the Pineapple in Half: Place the pineapple on its side on the cutting board. Use the sharp chef's knife to cut the pineapple lengthwise through the crown, creating two equal halves.

Create a Border: With the pineapple half laying cut side up, use the knife to cut a border about half an inch from the edge of the pineapple flesh. Be careful not to cut through the skin.

Collage of four images of taking the pineapple out of the shell and putting it into a bowl.

Score the Flesh: Inside the border, score the pineapple flesh in a crisscross pattern to create small cubes. Again, be careful not to cut through the skin.

Remove the Flesh: Use a spoon or melon baller to carefully scoop out the pineapple cubes, leaving the shell intact. You can save the scooped-out pineapple for your salsa or another recipe.

Clean the Bowl: Once all the pineapple flesh is removed, use the spoon to scrape out any remaining bits, leaving a clean and smooth pineapple shell.

Optional Step - Trim the Base: If the pineapple bowl is wobbly, you can trim a small, thin slice off the bottom to create a flat base for stability.

How to Make Pineapple Salsa

Chop the vegetables: Dice the red, yellow, and orange bell peppers, and finely chop the red onion and fresh cilantro. Mince the jalapeño pepper, removing the seeds if you prefer a milder salsa.

collage of two images of diced vegetables for salsa on a cutting board.

Mix the ingredients: In a large mixing bowl, combine the diced pineapple, red bell pepper, yellow bell pepper, orange bell pepper, red onion, jalapeño, and cilantro.

collage of four images of adding vegetables to the pineapple in a bowl and lime.

Add lime juice and salt: Squeeze the juice of two limes over the mixture. The fresh lime juice adds a zesty flavor and helps preserve the freshness of the pineapple and vegetables. Add salt to taste, mixing well to ensure all the ingredients are evenly distributed.

Collage of two images of salsa in a bowl and in pineapples on a cutting board.

Chill and serve: For the best flavor, let the pineapple salsa chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Once chilled, pour the salsa into a serving bowl or the hollowed-out pineapple for a stunning presentation.

Serving Suggestions for Pineapple Salsa

Pineapple salsa is incredibly versatile and can be used in many ways:

  • Tacos: Add a spoonful of pineapple salsa to fish tacos, chicken tacos, or shrimp tacos for a burst of tropical flavor.
  • Grilled Meats: Serve it as a topping for grilled chicken, pork, or steak. The sweetness of the pineapple pairs perfectly with the smoky char of grilled meats.
  • Chips and Dip: Enjoy it as a fresh and healthy dip with tortilla chips. It’s a crowd-pleaser at parties and gatherings.
  • Salads: Use it as a vibrant topping for salads to add an extra layer of flavor and texture.
Pineapple Salsa on a plate with purple tortilla chips and the rest of the salsa in the pineapple to the left.
Pineapple salsa on a plate with tortilla chips

Tips for the Best Pineapple Salsa

  • Fresh Ingredients: Use fresh, ripe pineapple for the best taste. The sweetness of the pineapple is crucial to balancing the flavors.
  • Adjust the Heat: Customize the spiciness by adjusting the amount of jalapeño. For a milder salsa, use less jalapeño or remove the seeds.
  • Balance Flavors: Taste the salsa before serving and adjust the lime juice, salt, as needed to achieve the perfect balance of flavors.

Frequently Asked Questions (FAQs)

Can I use canned pineapple for this salsa?

While fresh pineapple provides the best flavor and texture, you can use canned pineapple in a pinch. Be sure to drain it well and adjust the seasoning as canned pineapple is often sweeter than fresh.

How long does pineapple salsa last in the refrigerator?

Pineapple salsa can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but the texture may become softer over time.

Can I freeze pineapple salsa?

Freezing pineapple salsa is not recommended as the texture of the fresh ingredients can become mushy when thawed. It's best enjoyed fresh or refrigerated.

Can I freeze pineapple salsa?

Freezing pineapple salsa is not recommended as the texture of the fresh ingredients can become mushy when thawed. It's best enjoyed fresh or refrigerated.

What can I use instead of jalapeño for less heat?

If you prefer a milder salsa, you can use a green bell pepper or a mild chili pepper instead of jalapeño. You can also remove the seeds and membranes from the jalapeño to reduce its heat.

pineapple salsa healthy?

Yes, pineapple salsa is a healthy option! It's low in calories, packed with vitamins and antioxidants from the fresh fruits and vegetables, and contains no added sugars or unhealthy fats

More Dip And Sauce Recipes To Try

Pineapple salsa put into a hollow pineapple.

Ultimate Pineapple Salsa

Pineapple salsa is a refreshing and vibrant dish that combines juicy pineapple, zesty lime, spicy jalapeño, red onion, and cilantro. Perfect for tacos, grilled meats, or as a dip with chips, this easy-to-make salsa offers a tropical twist on traditional salsa, bringing a delicious balance of sweet, tangy, and spicy flavors.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Appetizer, Entree, side
Cuisine American
Servings 10 people

Ingredients
  

  • 1 whole pineapple to use for salsa and a serving bowl
  • ¼ cup green bell pepper
  • ¼ cup yellow bell pepper
  • ¼ cup orange bell pepper
  • 1 cup roma tomatos
  • ¼ cup red onions
  • 4 tablespoon fresh lime juice
  • ⅓ cup cilantro
  • 1 tablespoon Jalapeno
  • salt to taste

Instructions
 

Prepare the pineapple :

  • Rinse the pineapple under cold water to remove any dirt. Pat it dry with a clean towel.

How to cut the pineapple

  • Place the pineapple on its side on the cutting board. Use a sharp knife to cut the pineapple lengthwise through the crown, creating two equal halves.
  • With the pineapple halves lying cut side up, use the knife to cut a border about half an inch from the edge of the pineapple flesh. Be careful not to cut through the skin.
  • Inside the border, score the pineapple flesh in a crisscross pattern to create small cubes. Again, be careful not to cut through the skin.
  • Use a spoon or melon baller to carefully scoop out the pineapple cubes, leaving the shell intact. Put the pineapple cubes in a bowl to the side.
  • Once all the pineapple flesh is removed, use the spoon to scrape out any remaining bits, leaving a clean and smooth pineapple shell.
  • Optional Step - If the pineapple bowl is wobbly, you can trim a small, thin slice off the bottom to create a flat base for stability.

Pineapple Salsa:

  • Dice onion, bell pepper, and jalapeno and decide if you want to discard jalapeno seeds of keep them. Jalapeno seeds hold most of the spice of the chili pepper, so keeping them will make salsa much spicier.
  • Add the diced vegetables to the bowl with pineapple and add minced cilantro, lime juice, and salt.
  • Mix everything well and cover the bowl with plastic wrap. Chill in the refrigerator for 30 minutes to allow the flavors to meld together. Also, cover the pineapple bowls with plastic wrap and store them in the fridge until ready to serve.
  • Once chilled, pour the salsa into the hallowed out pineapple or into a serving bowl.
  • Optional: Taste to see if needs more sweetness. If the pineapple is not as sweet as you’d like it, add a tablespoon of agave nectar or honey.

Storing:

  • Store pineapple salsa in an air-tight food storage container, in the refrigerator. Properly stored, this salsa should last for up to 4 days
Keyword appetizer, pineapple, salsa
Tried this recipe?Let us know how it was!

Keto Air Fryer Fried Pickles

Move over, French fries! There's a new side dish in town, and it's keto-friendly. These Keto Air Fryer Fried Pickles are the perfect gluten free way to enjoy your favorite appetizer without feeling guilty. Plus, they are breaded with pork rinds which gives an amazing crunch without the carbs! So grab some pickles and get ready to cook up some keto deliciousness!

Air fryer pickles in a bowl lined with parchment paper on a blue and white towel with a bowl with ranch in it

Keto Air fryer Fried Pickles

These keto air fryer-fried pickles without almond flour are made delicious with just the right amount of crunch! They're made with pork rinds, which replace traditional bread crumbs for a low-carb alternative that keeps them crunchy without sacrificing flavor! To help the egg mixture stick better, I also dust them in coconut flour which is also very low in carbs.

close up of ingredients for fried pickles which include a bowl of pickles, a bowl of pork rinds, and a bowl of flour and spices.

Simple Ingredients for Air Fryer Fried Pickles

  • Dill Pickle Slices - You can use whatever brand you like best but make sure to check the label and get one without added sugar.
  • Pork Rinds (crushed) - I used plain pork rinds so they would be 0 carbs.
  • Coconut Flour- I used just a little coconut flour to dust the pickles and make the egg stick better.
  • Large Egg - This is to make the pork rinds stick to the pickles.
  • Garlic Powder
  • Paprika
  • Black Pepper
  • salt - to taste.
  • Non-Stick Cooking Spray
ingredients for fried pickles which include a bowl of pickles, a bowl of pork rinds, and a bowl of flour and spices.

How To Make Air Fryer Pickles With Pork Rinds

The air fryer is a great way to cook food with less oil and fat. This is definitley an air fryer recipe for beginners so if you are new to using an air fryer these pickles are an easy recipe that takes only minutes!

bowl of uncooked scrambled eggs with a small whisk in the bowl on a kitchen towel
crushed pork rinds in a zip lock bag with a rolling pin on top of it and pickles around it

Preheat the air fryer to 400 degrees.

Whisk one large egg in a small bowl. Add pork rinds to a large Ziploc bag and use a rolling pin to crush up the pork rinds. You could also use a food processor if you prefer.

crushed pork rinds and spices in a bowl with egg mixture in the bowl behind it
pork rinds crushed in a white bowl with a wooden spoon and bowl of eggs in the background with pickles around it

Add the crushed pork rinds to a bowl with the spices and mix.

flour on a wooden spoon and pickles in a white bowl
pouring flour in with pickles that in a big white bowl
pickles mixed in flour in a big white bowl with a wooden spoon

Using a kitchen towel or a paper towel, pat the pickle slices until they are dry. Then add them to a large bowl. Add the coconut flour into the bowl and mix to evenly coat the pickles in the coconut flour.

dipping a pickle in the egg mixture that is in a white bowl
pickle being dipped in crushed pork rinds that are in a white bowl

Using tongs, dredge the pickle slices in the egg wash letting the excess drip off. Next, Press the pickles into the pork rind mixture. Transfer to a plate and repeat until all of the pickles have been coated. 

air fryer pork rinds in the air fryer

First, spray non-stick cooking spray on cooking trays or the basket.  Arrange the pickles in a single layer and spray the top of them with cooking spray to help them get crispy.  Air fry for 10-12 minutes. 

Depending on the size of your air fryer, you may need to work in small batches. 

bowl lined with butcher paper with fried pickles in it and a small bowl of ranch with a white and blue towel under the bowls

Serve immediately with your favorite dipping sauce, like our French Fry Dipping Sauce! Also, keto ranch is a great option! I love this Keto Ranch recipe by Kicking Carbs it is very tasty!

Frequently Asked Questions:

Are pickles carb free?

Yes, that's one reason I love pickles! They're low in carbs and can be considered a "free" food when following the keto or carbohydrate-limited diets. When buying your dill pickles make sure to use a brand that doesn't have any added sugar.

What are the best pickles for this recipe?

I like to use a sugar-free dill pickle and you can use whichever brand is your favorite.

Can I make keto fried pickles in the oven?

Absolutely, you can make these in the oven if you don't have an air fryer.

Preheat the oven to 425 degrees. While the oven preheats either spray a baking sheet with nonstick cooking spray or line it with parchment paper. Place pickles on a baking sheet and spray the tops with noncook cooking spray and cook for 18 to 20 minutes, flipping halfway through until golden brown.

little white bowl of ranch with a pickle dipped into it and the rest of the pickles in the background
air fryer pickles in a bowl lined with butcher paper and ranch in a small bowl next to it

Keto Air Fryer Fried Pickles

These Keto Air Fryer Fried Pickles are the perfect way to enjoy your favorite appetizer without feeling guilty. Plus, they are breaded with pork rinds which gives an amazing crunch without the carbs!
5 from 1 vote
Print Recipe Pin Recipe
Total Time 12 minutes
Course Appetizer
Servings 2 people

Ingredients
  

  • 2 cups sliced dill pickles
  • 1 cup pork rinds
  • 1½ tablespoon coconut flour
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 pinch salt
  • non-stick cooking spray

Instructions
 

Air Fryer Instructions

  • Preheat the air fryer to 400 degrees.
  • Whisk one large egg in a small bowl.
  • Add pork rinds to a large Ziploc bag and use a rolling pin to crush up the pork rinds. {You could also use a food processor if you prefer.}
  • Add the crushed pork rinds to a bowl. Add garlic powder, paprika, and salt to the bowl of crushed pork rinds.
  • Using a kitchen towel or a paper towel, pat the pickle slices until they are dry. Then add them to a large bowl.
  • Add the coconut flour and mix to evenly coat the pickles in the coconut flour.
  • Using tongs, dredge the pickle slices in the egg wash letting the excess drip off. Next, Press the pickles into the pork rind mixture. Transfer to a plate and repeat until all of the pickles have been coated. 
  • First, spray non-stick cooking spray on cooking trays or the basket.  Arrange the pickles in a single layer and spray the top of them with cooking spray to help them get crispy.  Air fry for 10-12 minutes. 
  • Depending on the size of your air fryer, you may need to work in small batches. 
  • Serve immediately with your favorite dipping sauce

Cooking Keto Fried Pickles In The Oven

  • Preheat an oven to 425 degrees
  • While the oven preheats either spray a baking sheet with nonstick cooking spray or line it with parchment paper.
  • Place pickles on a baking sheet and spray the tops with noncook cooking spray and cook for 18 to 20 minutes, flipping halfway through until golden brown.
Keyword appetizer, gluten free, keto
Tried this recipe?Let us know how it was!
keto air fryer fried pickles pin

Pantry 3 Bean Salad {No cook sides, Gluten Free, Vegan}

This vegan, no-cook bean salad is the perfect pantry meal and makes a great summer side dish. It's easy to make and can be served cold or at room temperature. And best of all, it only requires a few simple ingredients that you probably already have in your pantry. It is also one of the best no cook summer side dishes for entertaining

three bean salad on a plate with a lime wedge to the bottom right

Pantry 3 Bean Salad

A vegan, easy, no-cook 3 bean salad from the pantry is the perfect side dish for any summer meal. This dish is packed with protein and fiber, and it comes together in just minutes. It's a great non perishable meal for travel or non perishable meal for camping. I always make this as a lazy camping meal and serve it with tortilla chips.

This salad can be served at room temperature or chilled, also making it perfect for picnics or potlucks. And because it's vegan, it's sure to please everyone at the table. So next time you're looking for an easy, delicious side dish or a dip, look no further than your pantry!

bean salad ingredients in metal bowls

Ingredients for Pantry Bean Salad

  • Northern Beans
  • Kidney Beans - I used dark red but you can use dark or light
  • Chickpeas
  • Lime Juice - freshly squeezed is best
  • Cilantro - use fresh cilantro for the best flavor
  • Onion - use red onion for this recipe
  • Agave - if not vegan you can use honey
  • Olive Oil - substitute avocado oil instead of olive oil in a pinch
  • Cumin - This seasoning is peppery, which helps to deepen the richness of the salad
  • Salt - to taste
close up horizonal of all the ingredients in separate metal bowls

What Else Can I Add To This Bean Salad:

This recipe is just a basic 3 bean salad you can jazz it up with any of the ingredients below!

  • Black Beans
  • Cucumbers
  • Bell Peppers
  • Feta Cheese
  • Olives
  • Green Beans
  • Bow Tie Pasta
horizonal bowl of bean salad with a wooden spoon in it

How Do I Make This No Cook 3 Bean Pantry Salad Recipe:

To make the salad, simply combine three cans of beans, I like to use northern beans, kidney beans, and chickpeas but you could use whatever beans you like, black beans would go really well in this bean salad. Then a handful of chopped fresh herbs, I love to use cilantro but if you are one of the unfortunate people who taste soap when eating cilantro you can replace it with parsley. For the vinaigrette, I like to mix olive oil, lime juice, and a touch of agave nectar or honey. Season the salad with salt and pepper to taste, and you're done!

close up of beans in a metal mixing bowl
chopped onions on a cutting board with a knife next to it
metal bowl of ingredients

Drain and rinse the canned beans and put them in a large bowl. Then dice your onion and cilantro and add them to the bowl.

pouring oil in the bowl of ingredients with a wooden measuring spoon
pouring lemon juice in the bowl with the other ingredients
bowl of bean salad with a wooden spoon in it

Add the olive oil and lemon juice to the bowl and stir until combined.

bean salad on a wood spoon above metal bowl of salad

Add the cumin to the bowl and salt to your taste. Cover and refrigerate overnight if possible but for at least an hour before serving. This goes great as an appetizer with tortilla chips!

bean salad on a plate with chips on a wood cutting board with metal bowl to the top left

Frequently Asked Questions:

How To Store 3 Bean Salad

Store this bean salad in an air-tight container in the refrigerator. I like to store this salad in mason jars for a quick healthy snack.

How Long Will 3 Bean Salad Last?

This salad will last 3-4 days if kept in an air-tight container in the refrigerator.

What Is 3 Bean Salad Made Of?

A three bean salad is a vegan, easy, no cook bean salad that is made with pantry staples. It is a great side dish or even a main course. It is perfect for picnics, potlucks, traveling, camping, and barbecues. The three beans in the salad are usually either black beans, kidney beans, white beans, or chickpeas. The salad also has red onion, cilantro, and lime juice.

close up side angle of 3 bean salad on the a plate

Why Is Bean Salad Good For You?

Beans are an excellent source of plant-based protein, and they are also packed with fiber, vitamins, and minerals. In addition, bean salad is a great way to get in your vegetables. Whether you're looking to improve your health or just enjoy a tasty meal, bean salad is a great option!

What Is A PantryMmeal?

A pantry meal is a dish that is inexpensive and can be made from ingredients that are already on hand in your pantry. This can be a great way to use up food that is about to expire or to create a tasty and budget-friendly meal when there is no time to go shopping.

What Else Can I Make For Dinner Out Of My Pantry?

Another affordable pantry dinner is our Pantry Peanut Butter Stir Fry Noodles. Made with just a handful of ingredients that you likely already have on hand, this dish comes together in minutes and makes an excellent weeknight dinner.

Peanut butter stir fry noodles in a cast iron pan
bean salad on a plate with chips

Pantry 3 Bean Salad {or dip}

Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, lunch, Salad, Side Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 15 oz Northern Beans, Drained
  • 15 oz Chickpeas, Drained
  • 15 oz Kidney Beans, Drained
  • ¼ cup Lime Juice {fresh is best}
  • ¾ cup Fresh Cilanto
  • ½ Red Onion
  • 2 tablespoon Agave {or honey}
  • 2 tablespoon Olive Oil
  • 1 teaspoon Cumin
  • ½ tsp Salt {to your taste}

Instructions
 

  • Drain and rinse all 3 cans of beans and add them to a big bowl
  • Dice onion in small pieces and cilantro and add it to the bowl
  • Add the cumin, olive oil, and lemon juice to the bowl
  • stir to combine
  • Cover and let sit in the refregerator over night or at least an hour.
  • Serve as a side dish or a dip
Keyword appetizer, lunch, salad, side dish
Tried this recipe?Let us know how it was!
3 bean salad pin Bean salad on a white plate with tortilla chips on a cutting board

Green Goddess Spring Salad

It's officially springtime, and that means it's time to break out the fresh produce! This Vegan Green Goddess Spring Salad is the perfect way to celebrate the season. The combination of crisp greens, crunchy cashews, juicy mandarin oranges, and creamy avocado is irresistible. And the best part? The homemade vegan dairy free green goddess dressing is absolutely delicious. So healthy and tasty—you'll love it!

spring salad with mandarin oranges and avocado on a brown plate with a fork

Green Goddess Spring Salad

Green Goddess dressing has recently got a big boost from a tiktok video from ‘Baked by Melissa and it looks pretty delicious! After seeing the video I decided to share how I like to make my own green goddess salad. This is such a good spring salad recipe with mandarin oranges is such a fantastic, fresh, and healthy meal made with a vegan dairy-free green goddess dressing. You can change up the ingredients to whatever type of vegetables or fruit that you like best -but I especially love how it's served with mandarin oranges for an added flavor surprise.

salad ingredients up close photo

Ingredients You Will Need:

For Easy Spring Salad:

  • Spring Salad Mix - I like the Spring Mix which has a variety of lettuces.
  • Avocado - Use an avocado that is ripe, but not too soft.
  • Cashews - I used roasted cashews you could also use walnuts or pecans
  • Mandarin Oranges - I like Mandarin oranges in this salad, but you could also use raisins or dried cranberries.
close up horizonal photo of unblended ingredients in a food processor with a wooden spoon to the left

Ingredients For Homemade Green Goddess Dressing:

  • Plan Vegan Greek Yogurt- thickens the salad dressing.
  • Apple Cider Vinegar - this gives the dressing a little tanginess.
  • Olive Oil - I use extra virgin olive oil with a mild flavor. 
  • Green Onion - cut off the white root and use the rest.
  • Parsley- Use fresh parsley in this recipe.
  • Basil - Use basil that is fresh in this recipe
  • Lemon Juice- For the best flavor, use freshly squeezed lemon juice.

How To Make Spring Salad With Mandarin Oranges:

The best way to create a delicious spring salad with mandarin oranges and avocado is by following these simple steps. Preparing and tossing fresh ingredients together in an artistic mixture that will make your guests want more of this easy spring salad with dairy-free green goddess dressing!

pouring spring mix from colander into white bowl
half of avocado with pit in it and the other half sliced up with a knife
cutting up cashews on a wood cutting board with a knife beside it

Start by washing your spring salad in a salad spinner or a colander and place them in a large serving bowl. Next, peel and section the mandarin oranges and place them in the bowl with the salad. Then, slice the avocado into slices and roughly chop the nuts up. Add them both to the bowl with the salad and mandarin oranges.

above photo of a salad in a white bowl with cashews, spring mix, mandarin oranges, and avocado

How to Make Vegan Dairy Free Green Goddess Dressing

The process is very simple, it only takes a few steps. Besides adding the yogurt first the vegan goddess dressing will turn out the same no matter what order you add the rest of the ingredients. You can get the full recipe for this dairy-free vegan green goddess dressing here.

close up horizonal photo green onions chopped on a cutting board with a knife
close up horizonal chopped parsley on a cutting board with a knife
horizonal photo of basil chopped up on a cutting board with a knife

First, roughly chop the green onions, parsley, and basil this step will assure everything gets nicely chopped up in the food processor.

horizonal photo of pouring oil from wood measuring cup into food processer
horizonal photo of garlic press pressing garlic into food processer
horizonal photo of pouring apple vinegar from wood measuring spoon into food processer

Then add the vegan greek yogurt first to the food processor followed by the chopped green onions, parsley, basil, and apple cider vinegar.

close up horizonal of squeezing a lemon into food processor for green goddess dressing
horizonal above photo of green goddess dressing in a food processor
close up vegan green goddess dressing being poured from a food processer into a jar

Use a garlic press to press garlic into the food processor. Add in the olive oil and squeeze the juice from half a lemon on top of the other ingredients in the food processor. Pulse several times to begin to blend. Scrape the sides of the food processor and pulse a few more times until blended and smooth. Transfer homemade vegan green goddess dressing to a glass jar with a lid. Keep green goddess dressing in the refrigerator.

spring salad on a fork with a white bowl of salad in the background

How to Store Green Goddess Spring Salad

You want to store the spring salad and the green goddess dressing separately. I would not pour all of the dressing straight into the big bowl unless you are sure that you will eat it all in one sitting. Leaving the vegan green goddess dressing on the salad for hours or overnight will make the greens wilted and not crispy and tasty. So store the salad separately in an air-tight container and the dressing in a mason jar with the lid closed tightly or in an air-tight container and keep both in the refrigerator.

close up of spring salad on a brown plate with a fork

Frequently Asked Questions:

Does Green Goddess Dressing Have Soy?

This vegan green goddess dressing will only have soy if you use soy-based greek yogurt. So that will be completely up to you.

The Best Vegan Greek Yogurts To Use?

Our favorite dairy-free greek yogurts are Daiya's Plain Greek Yogurt Alternative, Kitehill Plain Greek Yogurt, and it's not as thick but it still works and tastes good SoDelicious plain yogurt. If you already have a favorite greek yogurt you can just use that.

What Does Green Goddess Dressing Taste Like?

This dressing is smooth, creamy, and bursting with fresh flavor. It has hints of lemon, is slightly sweet, and is full of freshness from the Basil, parsley, and green onions. It might just be my favorite salad dressing ever!

What is a spring Salad?

Spring salad mix is a variety of lettuces and greens that are harvested in the early spring. The mix typically includes Baby spinach, red leaf lettuce, and Romaine lettuce. Spring salad mix is a nutritious and refreshing addition to any meal. Spring salad mix is a great way to get your daily dose of leafy greens. So next time you're looking for a healthy and delicious option for lunch or dinner, look no further than spring salad mix.

Is Spring Salad Healthy?

Spring salads are a great source of fiber and antioxidants, which can help to protect your cells from damage. So whether you're looking for a light lunch or a satisfying side dish, a spring salad is a great option.

More Salad Recipes For You To Try

Chicken Gyros with Dairy Free Tzatziki Sauce

Crunchy Thai Chicken Salad with Peanut Dressing

Chicken Salad WIth Greek Yogurt

above photo of spring salad with oranges, avocados, and green goddess dressing

Green Goddess Spring Salad

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Entree
Cuisine American
Servings 4 people

Ingredients
  

Ingredients For Spring Salad

  • 4 cups Spring Salad Mix
  • 1 Avocado, thinly sliced
  • ½ cups Cashews. chopped
  • 3 Mandarin Oranges, peeled

Ingredients For Vegan Green Goddess Dressing

  • 1 cup Vegan Greek Yogurt See notes
  • 1 teaspoon Apple Cider Vineger
  • ¼ cup Olive Oil
  • ¼ cup Green Onion
  • 1 cup Parsley
  • 1 cup Basil
  • ½ lemon, juiced
  • 1 pinch Salt, to taste

Instructions
 

Instructions for Spring Salad

  • Start by washing your spring salad in a salad spinner or a colander and place them in a large serving bowl.
  • Peel and section the mandarin oranges and place them in the bowl with the salad.
  • Slice the avocado into thin slices and roughly chop the nuts up. Add them both to the bowl with the salad and mandarin oranges.

Instructions for Vegan Green Goddess Dressing

  • You can get the full post for green goddess dressing here!
  • Add vegan greek yogurt to the food processor
  • Roughly chop the green onions, parsley, and basil, and garlic this step will assure everything gets nicely chopped up in the food processor. Add them to the food processor
  • Add in the olive oil and squeeze the juice from half a lemon on top of the other ingredients in the food processor.
  • Pulse several times to begin to blend. Scrape the sides of the food processor and pulse a few more times. You may need to scrape the sides again and pulse a few more times until all ingredients are well blended and smooth.
  • Transfer homemade vegan green goddess dressing into a spouted serving container for drizzling or transfer it to a glass jar with a lid.

Notes

If you don't have a favorite vegan greek yogurt you can use one of our favorites like Daiya's Plain Greek Yogurt Alternative, Kitehill Plain Greek Yogurt, and the not as thick but it still works and tastes good SoDelicious plain yogurt. And if your not vegan or dairy-free you can use regular plain greek yogurt. 
Keyword salad, side dish, vegan, vegetatian
Tried this recipe?Let us know how it was!

Healthy Vegan Green Goddess Dressing

The weather is finally starting to warm up, and this Healthy Vegan Green Goddess Dressing is perfect for Spring, packed full of flavor and nutrients. It's perfect on top of this green goddess spring salad, as a dip for vegetables, or even in a pasta salad! So give it a try, your taste buds will thank you!

spring salad mix with oranges, avocado, and green goddess dressing

Healthy Vegan Green Goddess Dressing

Who doesn't love a good salad? And the best way to top off that salad? With this delicious, healthy homemade vegan dressing. This is the best vegan green goddess dressing we love to use this dressing not only on salads but also as a dip for our Roasted Mini Sweet Peppers.

We make this vegan dressing with dairy-free yogurt and it tastes so good! If you already have a favorite vegan yogurt use that if not you can try one of our favorites such as Daiya's Greek Yogurt Alternative, Kitehill Greek Yogurt, and the not as thick but it still works and taste good SoDelicious plain yogurt. If you have the time you could also make your own vegan greek yogurt there are a lot of recipes online for it we like to use Darn Good Veggies recipe for vegan greek yogurt the texture will work well in this recipe.

ingredients for green goddess dressing in a food processor before being blended

Ingredients For Vegan Green Goddess Dressing

  • Plan Vegan Greek Yogurt- thickens the salad dressing.
  • Apple Cider Vinegar - this gives the dressing a little tanginess.
  • Olive Oil - I use extra virgin olive oil with a mild flavor. 
  • Green Onion - cut off the white root and use the rest.
  • Parsley- Use fresh parsley in this recipe.
  • Basil - Use basil that is fresh in this recipe
  • Lemon Juice- For the best flavor, use freshly squeezed lemon juice.
close up horizonal photo of unblended ingredients in a food processor with a wooden spoon to the left

How To Make Green Goddess Dressing

The process is very simple, it only takes a few steps. Besides adding the yogurt first the vegan green goddess dressing will turn out the same no matter what order you add the rest of the ingredients. Just remember in a simple dressing recipe like this, each ingredient counts so make sure your ingredients are fresh and of good quality.

green onions chopped on a cutting board with a knife
chopped parsley on a cutting board with a knife
basil chopped up on a cutting board with a knife

First, roughly chop the green onions, parsley, and basil this step will assure everything gets nicely chopped up in the food processor.

ingredients for green goddess dressing in a food processor before being blended
all the ingredients for vegan green goddess dressing side view
pouring apple cider vinegar to the food processer with the rest of the ingredients

Then add the vegan greek yogurt first to the food processor followed by the chopped green onions, parsley, basil, and apple cider vinegar.

using a garlic press to add garlic to the food processer with the rest of the ingredients
pouring oil into green goddess dressing
squeezing a lemon into food processor for green goddess dressing

Use a garlic press to press garlic into the food processor. If you don't have a garlic press you could use a Microplane grater or mince the garlic very well with a knife. Add in the olive oil and squeeze the juice from half a lemon on top of the other ingredients in the food processor.

above photo of green goddess dressing in the food processor

Pulse several times to begin to blend. Scrape the sides of the food processor and pulse a few more times. You may need to scrape the sides again and pulse a few more times until all ingredients are well blended and smooth.

green goddess dressing being poured from food processor into a jar that is own a wood cutting board

Transfer homemade vegan green goddess dressing into a spouted serving container for drizzling or transfer it to a glass jar with a lid. Keep this dressing in the refrigerator.

Frequently Asked Questions:

How To Store Vegan Green Goddess Dressing

You should store this dressing in an airtight container or a mason jar. This dressing needs to be kept refrigerated and will last 3-4 days.

What Does Green Goddess Dressing Taste Like

This dressing is smooth, creamy, and bursting with fresh flavor. It has hints of lemon, is slightly sweet, and is full of freshness from the Basil, parsley, and green onions. It might just be my favorite salad dressing ever!

horizonal photo of spring salad in a white bowl with an orange to the right and salad dressing in a mason jar

Does Green Goddess Dressing Have Soy?

This vegan green goddess dressing will only have soy if you use soy-based greek yogurt. So that will be completely up to you.

Where Did Green Goddess Dressing Originate?

The Palace Hotel in San Francisco is well-known for its celebrity chefs and their lush, rich, dishes. One such dish that has been given a lot of fame over the years was created by one 19th-century French chef who wanted to create something new with fresh vegetables - Green Goddess Dressing!

What Goes Well With Vegan Green Goddess Dressing

  • We love this dressing on our Easy Spring Salad
  • It makes a delicious dip for raw vegetables or when stirred into cooked veggies.
  • It also makes a great addition to pasta salads
  • You will love it with our roasted mini sweet peppers.
vegan green goddess dressing in the food processor close up

Healthy Vegan Green Goddess Dressing

This Healthy Vegan Green Goddess Dressing is perfect for Spring, packed full of flavor and nutrients. It's perfect on top of a spring salad, as a dip for vegetables, or even in a pasta salad!
Print Recipe Pin Recipe
Prep Time 8 minutes
Course Salad
Cuisine American
Servings 0

Ingredients
  

  • 1 cup Vegan Greek Yogurt see notes
  • 1 teaspoon Apple Cider Vineger
  • ¼ cup Olive Oil
  • ¼ cup Green Onion
  • 1 cup Parsley
  • 1 cup Basil
  • ½ lemon, juiced
  • 1 pinch Salt, to taste

Instructions
 

  • First add vegan greek yogurt to the food processor
  • Roughly chop the green onions, parsley, and basil this step will assure everything gets nicely chopped up in the food processor. Add them to the food processor
  • Use a garlic press to press garlic into the food processor. If you don't have a garlic press you could use a Microplane grater or mince the garlic very well with a knife. Add Garlic to food processor.
  • Add in the olive oil and squeeze the juice from half a lemon on top of the other ingredients in the food processor.
  • Pulse several times to begin to blend. Scrape the sides of the food processor and pulse a few more times. You may need to scrape the sides again and pulse a few more times until all ingredients are well blended and smooth.
  • Transfer homemade vegan green goddess dressing into a spouted serving container for drizzling or transfer it to a glass jar with a lid.

Notes

If you don't have a favorite vegan greek yogurt you can use one of our favorites like Daiya's Plain Greek Yogurt Alternative, Kitehill Plain Greek Yogurt, and the not as thick but it still works and tastes good SoDelicious plain yogurt. 
Tried this recipe?Let us know how it was!
vegan green goddess dressing pin

Easter Trail Mix

Easter is a time for candy, baskets, bunnies, and eggs! If you're looking for an easy Easter snack that will please both kids and adults, try this easy Easter Trail Mix recipe also known as bunny bait! It's perfect for filling Easter Eggs, Easter classroom parties, and packing in school lunches. Happy Easter!

above photo of trail mix in a white square bowl, on a white counter top

Easter Trail Mix

This super easy Easter Trail Mix recipe (also known as bunny bait) is perfect for springtime, but it's especially popular for an easter treat. My kids love to take it as a classroom snack to school.  The best part about the recipe? Your kids can make it completely on their own since it’s a no-bake recipe! This Easter snack mix can be customized with whatever your favorite trail mix add-ins might be and I will give you some additional ideas for this below as well.

I love to use trail mix for classroom parties at my kid's school so we also have a recipe for our favorite Halloween trail mix you can go to it by clicking this link here.

above photo of all the ingredients in separate blue and white bowls

Simple Easter Trail Mix Ingredients:

  • Mini Pretzels - You could also use pretzel sticks
  • Annie’s Neapolitan Bunny Grahams
  • Dried Cherries - You an use any other dried fruit you like in this trail mix.
  • Covered Almonds - I used dark chocolate but you could use milk if you prefer it.
  • Almonds - I used lightly salted but you could use whichever are your favorite.
  • Peanuts - I used honey roasted but you can again use whichever are your favorite.
  • Cadbury Mini Eggs - you could also use easter m&m's
  • Cocunut Flakes - This is optional But I like it in this trail mix.
all the ingredients for easter trail mix in small blue bowls and white bowls on a wood turn tray

Easter Trail Mix Ideas:

Try adding some of these ingredients to make your own unique trail mix. Feel free experiment with different flavors and textures, but don't forget the importance in keeping it simple!

  • Mini Marshmallows
  • M&M's
  • Cheeros
  • popcorn
  • Chex Cereal 
  • White Chocolate chips
  • Jelly Beans
  • Dried Fruits
close up of Cadbury mini eggs, peanuts. and dried cherries

How to Make Easter Trail Mix

You can't go wrong with a recipe that's so easy your kids can make it and doesn't require much or any help from you. Your kids will be able to complete it alone, making this an excellent choice for those times when they want some independence but still need assistance in the kitchen!

close up above shot of all the ingredients in separate bowls
pouring pretzel's into bowl with almonds
pouring peanuts into bowl with dried cherries, pretzels and almonds
pouring in chocolate covered almonds into bowl
pouring bunny cookies from a small blue bowl into the other ingredients in a big white bowl
all the ingredients for easter trail mix in a white bowl on a wood stand

In a large bowl, combine all of the ingredients one at a time, and mix well with a large spoon. Have you ever made an easier recipe ever? I doubt it! This is an amazingly easy Easter snack mix?!

Frequently Asked Questions:

How to Store Trail Mix?

The best way to store this Easter trail mix is in an airtight container. This will help to keep the mix fresh and prevent the ingredients from going stale. A mason jar or zip-top bag works well. Finally, store the mix in a cool, dry place such as a pantry or cupboard. With these simple tips, you can enjoy this easter trail mix for a couple weeks.

How Much Trail Mix per Person?

It is hard to not eat it all! I usually do a one cup serving of this Easter trail mix per adult or ½ cup for kids.

close up above photo of easter trail mix in a white square bowl

Are Trail Mixes Nuts Good For You?

Nuts are a good source of heart-healthy unsaturated fats, while seeds are rich in vitamins, minerals, and antioxidants. But like anything should be eaten in moderation so yes in moderation the nuts you add to trail mix can definitely be good for you.

Is Trail Mix Good For You?

Trail mix is a type of snack mix that typically includes a variety of nuts, dried fruit, and sometimes chocolate. But is trail mix good for you? The answer depends on the ingredients. If your trail mix is high in sugar and low in healthy fats, then it's not the best choice. However, if your trail mix includes a variety of nuts and dried fruits, then it can be a healthy and convenient snack. So go ahead and enjoy a handful of Easter Trail Mix!

close up of easter trail mix in a square bowl

Easter Trail Mix {Bunny Bait}

Easter is a time for candy, baskets, bunnies, and eggs! If you're looking for an easy Easter snack that will please both kids and adults, try this easy trail mix recipe also known as bunny bait! It's perfect for filling Easter Eggs, Easter classroom parties, and packing in school lunches. Happy Easter!
Print Recipe Pin Recipe
Prep Time 5 minutes
Servings 8

Ingredients
  

  • 1 cup Pretzels
  • 1 cup Annie's Neapolitan Bunny Grahams
  • 1 cup Dried Cherries
  • 1 cup Chocolate Covered Almonds
  • 1 cup Almonds
  • 1 cup Roasted Peanuts
  • 1 cup Mini Cadberry Eggs
  • ½ cup Coconut Flakes

Instructions
 

  • Add all the ingredents into a bowl and stir to combine
Tried this recipe?Let us know how it was!

More Easter Recipes For You To Enjoy

No-Bake Butter Scotch and Peanut Butter Bird Nests Cookies

Healthy Deviled Eggs {No Mayo}

Oven Roasted Asparagus with Parmesan + White Wine

Easter trail mix college

No Bake Butterscotch and Peanut Butter Bird Nest Cookies

Looking for a delicious and fun Easter treat to make with your kids? These no-bake Butterscotch and Peanut Butter Bird Nest cookies are perfect! They're easily made gluten free and dairy free, so everyone can enjoy them, and they're super easy to make with only 4 ingredients. Plus your kids will love helping you decorate them!

birds nest cookies on a round wood try with little easter eggs

No Bake Butterscotch and Peanut Butter Bird Nest Cookies {Gluten Free Dairy Free Option}

These no-bake bird nest cookies with butterscotch are so easy to make and have an easy gluten free, dairy free option. With only four ingredients and zero oven time, they're perfect for kids who like to help you cook, and yet satisfying enough you will love them too!

Gluten Free Bird Nest Cookies

We all know that gluten free baking can be difficult, but this recipe couldn't be any easier. It's also vegan and did I mention extremely tasty?! You can find gluten free chow mein noodles at many stores now or you can click here to get the ones I use from Amazon. They can be a bit crunchier but I found that they softened nicely when stirred with the warm peanut butter and butterscotch.

Dairy Free Bird Nest Cookies

If you want to make this vegan you can use vegan butterscotch chips I like the King David brand and you can find those on amazon. If you have the extra time you can make your own vegan butterscotch chips. I found a recipe from Dessert with Benifits that looks so good you can get the recipe by clicking here.

ingredents for bird nest cookies in a bowl with the peanut butter in a wood measuring cup in the middle of the bowl

Ingredients for No Bake Butterscotch and Peanut Butter Bird Nest Cookies:

  • Chow Mein Noodles- If you need these to be gluten free you can use Gefen Gluten Free Chow Mein Noodles from amazon or whatever brand your grocery store has.
  • Peanut Butter - You want to use creamy peanut butter for this recipe.
  • Butterscotch Chips- you could also add in chocolate chips. Use vegan chips if you want it to be dairy free!
  • chocolate easter eggs - like cadbury mini eggs

horizonal photo of peanut butter on a wood spoon with rice noodles and candies around it

How To Make No Bake Butterscotch and Peanut Butter Bird Nest Cookies:

These bird next cookies take less than 10 minutes to make you can't get easier than that!

melting butterscotch chips and peanut butter in a sauce pan on the stove

To Use Stovetop

Using a small saucepan, add the peanut butter and butterscotch chips cook over low heat stirring for about 3 minutes until melted and smooth.

To Use Microwave 

In a large microwave-safe bowl add the butterscotch chips and peanut butter.  Microwave stirring after every 30 seconds until melted and smooth.

mixture of peanut butter and melted butterscotch chips in a bowl with fake easter eggs around it
bird nest cookies on the muffin pan

In a large bowl, combine the melted mixture with the chow mein noodles and mix until everything is combined. Spray the muffin pan with nonstick cooking spray. Fill each opening of the muffin pan with a spoonful of the chow mein cookie mixture. 

close up of tart tamper being pushed into bird nest cookies that are in a muffin tin
close up photo of a wood tart tamper pushing in the bird nest cookies

Make a small indention in each cookie to create the nest look with a tart tamper or with the handle of a wooden spoon. Refrigerate for 20-30 minutes or until nests are firm

bird nest cookies pushes into muffin pan

After bird nests have cooled carefully remove them from the pan, you can use a butter knife to scrape around the cookie and pan to release the bird nest cookies easier.

above horizonal photo of easter bird nest cookies on a plate with candy eggs in the center

Fill each bird nest cookie with Cadbury mini eggs and enjoy! This recipe will make around 12 cookie nests!

birds nest cookies on white wired cupcake serving wrack

Gluten Free Bird Nest Cookies

We all know that gluten free baking can be difficult, but this recipe couldn't be any easier. It's also vegan and did I mention extremely tasty?! You can find gluten free chow mein noodles at many stores now or you can click here to get the ones I use from Amazon. They can be a bit crunchier but I found that they softened nicely when stirred with the warm peanut butter and butterscotch.

Dairy Free Bird Nest Cookies

If you want to make this vegan you can use vegan butterscotch chips I like the King David brand and you can find those on amazon. If you have the extra time you can make your own vegan butterscotch chips. I found a recipe from Dessert with Benifits that looks so good you can get the recipe by clicking here.

close up of single bird nest cookie on a white plate

Tips for Making No Bake Butterscotch and Peanut Butter Bird Nest Cookies:

  • Muffin tin: Use a muffin tin to scoop the nests into and that will help shape the nests.
  • Refrigerate: You will want to refrigerate the birds nests for about 20-30 minutes or until the chocolate has hardened.
  • Chips: Add in your favorite type of chips to make this your own!
  • Chow Mein Noodles: If you don’t have noodles on hand, or you can't find gluten free noodles you can use chopped pretzels instead
  • Eggs: You could use other types of eggs like M&M’s, jelly beans and maybe even a peep bird.
above shot of bird nest cookies on wore tiered serving trays

How to store Birds Nest Cookies:

Easter Bird's nest cookies are best stored in an airtight container at room temperature. They will keep for up to 5 days. If you want to keep them longer, you can store them in the fridge for up to 2 weeks in an air-tight container.

Can I freeze Birds Nest Cookies:

Yes, you can freeze Bird's Nest Cookies without the eggs. Place them in a freezer-safe container and they will keep for up to 3 months. Let them thaw at room temperature and add candy eggs before serving.

bird nest cookie on a white plate the rest in the background on the wire tired serving tray

What is a No Bake Cookie:

A no bake cookie is a type of cookie that doesn't require baking in the oven. These cookies are usually made with melted butter, sugar, and some type of binding agent. In this recipe, we used peanut butter and butterscotch to bind them together.

above photo of bird nest cookies on a round wood serving tray with fake easter eggs to the left

More Recipes For You To Make

Peanut Butter Banana Oatmeal Cookies

Gluten and Dairy Free Chocolate Coconut Bread

Almond Flour Double Chocolate Muffins

bird nest cookie on a white plate close up photo

No Bake Butterscotch and Peanut Butter Bird Nest Cookies

These no-bake Butterscotch and Peanut Butter Bird Nest cookies are easily to make with only 4 ingredients and your kids will love helping you decorate them!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 12 people

Ingredients
  

  • 4 cups Chow Mein Noodles
  • 1 cup Creamy Peanut Butter
  • 1 ½ cups Butterscoth Chips
  • 9 oz bag Mini Casburry Eggs

Instructions
 

To Melt Peanut Butter And Butterscotch Chips on Stove

  • Using a small saucepan, add the peanut butter and butterscotch chips over low heat stirring for about 3 minutes until melted and smooth.

To Melt Peanut Butter And Butterscotch Chips In Microwave

  • In a large microwave-safe bowl add the butterscotch chips and peanut butter.  Microwave stirring after every 30 seconds until melted and smooth.

Mixing Cookies

  • In a large bowl, combine the melted mixture with the chow mein noodles and mix until everything is combined.
  • Spray the muffin pan with nonstick cooking spray. Fill each opening of the muffin pan with a spoonful of the chow mein cookie mixture. 
  • Make a small indention in each cookie to create the nest look with a tart tamper or with the handle of a wooden spoon.
  • Refrigerate for 20-30 minutes or until nests are firm
  • After bird nests have cooled carefully remove them from the pan, you can use a butter knife to scrape around the cookie and pan to release the bird nest cookies easier.
  • Fill each bird nest cookie with Cadbury mini eggs and enjoy!

Nutrition

Serving: -5g
Keyword cookie, easter, sweet
Tried this recipe?Let us know how it was!
no bake bird nest cookie pin

Gluten Free Hummingbird Cake

This past weekend, I decided to finally make a gluten free hummingbird cake. I've been meaning to make one for a while now, and with spring in the air, it seemed like the perfect time. This cake is so moist and fluffy, and the combination of pineapple and pecans with homemade cream cheese frosting makes it irresistible. If you're looking for a showstopping dessert that's also allergy-friendly, this is the cake for you!

hummingbird cake on a wood cake stand with a wooden spatula lifting a cut piece out

Gluten Free Hummingbird Cake

Hummingbird Cake is a southern classic. It is a moist and fluffy cake that is usually loaded with bananas, pineapples, and pecans. In this recipe, I left out the bananas because one of my guests was allergic and because of that they had never had hummingbird cake. So I decided to make a more nontraditional hummingbird cake that's gluten free as well as banana free. The flavor isn't the same as the old-fashioned hummingbird cake but I gotta say it still turned out moist and so delicious that you won't miss either!

horizonal photo of ingredients for hummingbird cake

Ingredients For Gluten Free Hummingbird Cake

  • Gluten Free One to One Flour - I like to use Bob's Red Mill 1 to 1 flour
  • Sugar - White sugar
  • Eggs - large eggs 
  • Crushed Pineapple - to get that sweet, moist, pineapple flavor.
  • Vanilla - For the best flavor, make sure you’re using pure vanilla extract, not imitation.
  • Baking Soda - This is what helps create the slight fluffiness
  • Salt - A pinch of salt will do the trick to balance out flavors.
  • Pecans - if your not a big fan of nuts inside your cake you can leave it out.
close up of butter, vanilla, baking powder, and flour

Ingredients For Cream Cheese Frosting

  • Cream Cheese - Using full fat cream cheese will result in a bettter thicker texture. I like to take it out 20-30 minutes before using so it has softened but is still slighly cold.
  • Butter - I like to use unsalted butter. It also needs to be softened, so allow it to sit at room temperature for about an hour prior to making frosting.
  • Powdered Sugar - use powdered sugar not white sugar for a smooth texture.
  • Vanilla - for the best flavor, make sure you’re using pure vanilla extract, not imitation.
  • Crushed Pecans - For coating the cake.

How To Make Gluten Free Humming Bird Cake

There are a few things you should know about gluten free baking before we get started. The first is that gluten free flour doesn't absorb moisture the same way that wheat flour does. This means that your cake is going to be denser than a traditional hummingbird cake. Next, the texture is sometimes dryer and more crumbly with gluten free cakes but don't worry this cake will still be moist and delicious!

Start by taking out your butter for the frosting. I like to leave it out for about an hour before I prepare the Frosting. Next, preheat your oven to 350 degrees.  Spray two 9” round cake pans with nonstick cooking spray and dust lightly with flour, or use a nonstick baking spray that has the flour in it.

adding flour to mixing bowl
adding sugar to mixing bowl

In a large bowl or stand mixer, add flour, sugar, baking soda, and salt blend until it is all combined.  I like to use Bob's Red Mill 1 to 1 gluten free flour as it has a good texture and has the xanthan gum added in for you already. You can use a different brand but make sure to use a gluten free 1 to 1 or your cake will not turn out.

adding eggs to the mixing bowl of sugar and gluten free flour
pouring pineapple into the mixing bowl
ingredients for hummingbird cake in the kitchen aid mixing bowl

Next, add in eggs, vanilla, and crushed pineapple and mix together until completely combined. If not using a mixer just use a whisk to stir together.

cake batter in a kitchen aid bowl
pecans being poured from measuring cup into the hummingbird cake batter
hummingbird cake batter in the kitchen aid mixer bowl

I like to add some chopped pecans right into the cake batter but this is optional and you can leave them out if you like. But they do give the cake a nice texture.

pouring hummingbird cake from mixing bowl into cake pan
hummingbird cake batter in 2 round cake pans

Divide the batter evenly between the prepared 9-inch cake pans, and bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the middle comes out clean.  You should also take your cream cheese out of the fridge now so it will be soft enough to beat together with the butter. I like to take it out about 20 minutes before using it. You will want it to still be slightly cold.

cakes in still in the pan
side photo of cakes on a cooling wrack

Let cakes cool in the pan for about 15 minutes. Run a butter knife along the edge of the cake layer to help separate it from the pan then gently tap the corners of the cake pan to loosen the cake a bit. Turn the pan over to take the cake layers out of the pans. 

Let the cakes cool until room temperature or your frosting will be a runny mess. I like to use a cooling wrack to make the process faster but you can just leave them on the counter.

How To Make Cream Cheese Frosting

butter and cream cheese in the kitchen aid mixer bowl
beating butter and cream cheese in the kitchen aid mixer bowl
pouring vanilla into the kitchen aid mixer bowl

You want to use softened room temperature butter so let that sit out for about an hour before making your frosting. And I like to take out the cream cheese about 20 minutes before making frosting so it is still slightly cold.

Use a whisk attachment and beat the butter and cream cheese together on medium-high speed, until smooth, for a couple of minutes. Make sure not to overbeat though because it will make your frosting runnier. Add in Vanilla.

pouring powder sugar into kitchen aid mixer bowl

Set mixer to a low speed and beat in powdered sugar and vanilla extract. Turn up the speed back to medium-high and beat for another minute, until the frosting is light, smooth, and fluffy.

close up photo of cake being frosted
close up photo of nuts being poured on frosted cake with a white plastic spoon
hummingbird cake on a wood cake stand

Your ready to frost the cake! Frost the bottom cake layer first on top and the sides and stack the second layer on top. Then frost the second layer on top and the sides. Using a spoon pour the crush pecans all over the cake. And enjoy!

piece of cake on a white plate with the cake on a cake platter in the background

Frequently Asked Questions:

How To Store Hummingbird Cake?

You will want to store this cake in the refrigerator since it has cream cheese frosting on top. I like to take it out about 20 minutes before serving to let it soften up some but my husband likes it better straight out of the fridge so you can do whichever you prefer.

Can I Freeze Hummingbird Cake?

I wouldn't freeze this cake frosted. The cream cheese frosting won't freeze well so instead you can freeze the unfrosted cake layers for up to 3 months, wrap them in plastic wrap or foil, and store them in an airtight container. Add the cream cheese frosting after thawing at room temperature.

hummingbird cake on a wood cake stand

Making Hummingbird Cake With Coconut?

You can definitely add shredded coconut to the outside of the cake with the pecans. I bet it would be delicious!

Why Do They Call It Hummingbird Cake?

After a quick search, I found some interesting info on the origins of the hummingbird cake!

The hummingbird cake was created in Jamaica where the dessert is called Doctor bird cake, named after the island's national bird, the scissors-tail hummingbird (locally known as the Doctor bird). You can read all about it by clicking here.

Here Are Some More Cake Recipes For You To Try:

Almond Flour Carrot Cake

Carrot Cake Cupcakes

Peanut Butter Jelly Chocolate Cake

close up of a slice of hummingbird cake on a white plate

Gluten Free Hummingbird Cake

This cake is so moist and fluffy, and the combination of pineapple and pecans makes it irresistible. If you're looking for a showstopping dessert that's also allergy-friendly, this is the cake for you!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 people

Ingredients
  

Gluten Free Hummingbird Cake

  • 2 cups Gluten Free 1 to 1 Flour I used Bob Mill's 1 to 1 flour
  • 2 cups White Sugar
  • 2 large Eggs
  • 1 20 oz Can Crushed Pineapple
  • 1 teaspoon Baking Soda
  • 2 teaspoon Pure Vanilla Extract
  • 1 teaspoon Salt
  • ½ cups Finely Chopped Pecans (optional)

Cream Cheese Frosting

  • 8 oz Cream Cheese. Softened
  • 1 stick Butter, Softened
  • 2 ½ cups Powdered Sugar
  • 2 teaspoon Pure Vanilla Extract
  • 1 ½ cups Crushed Pecans (to coat cake)

Instructions
 

Gluten Free Hummingbird Cake

  • Preheat the oven to 350°. Grease 2 9-inch round cake pans with some nonstick baking spray or you can use cooking spray and sprinkle a couple of tablespoons of flour in each greased pan. Shake the pan gently to spread flour around evenly on the bottom and the sides. Turn the pans over and pat the excess flour out of the pan. 
  • In a large bowl or stand mixer, add flour, sugar, baking soda, salt and blend until it is all combined. 
  • Add in eggs, vanilla, and crushed pineapple and mix together until completely combined. If not using a mixer just use a whisk to stir together.
  • If using nuts, fold in the chopped pecans.
  • Divide the batter evenly between the prepared 9-inch cake pans
  • Bake for 30-35 minutes, check with a toothpick to make sure it's done. Be careful not to overcook or the cake will be dry.
  • Let cakes cool in the pans for 15 minutes. Then run a butter knife along the edge of the cake and pan to help separate it from the pan. Turn the pan over to take the cake layers out of the pans. You may have to gently tap the corners of the cake pan to loosen the cake up.
  • Cool cake layers completely on the wire rack or counter before frosting. 

Cream Cheese Frosting

  • Combine the softened butter and cream cheese either in the bowl of the electric mixer or a large mixing bowl and use a hand mixer.
  • Using the whisk attachement Beat for 3-4 minutes on medium-high speed. Add in vanilla.
  • Scrape sides and bottom of the bowl and add slowly add in the powdered sugar and vanilla extract. Starting on low speed and then gradually bringing it up to medium-high, beat for another 2-3 minutes until smooth.

Frosting Cake

  • Frost the bottom cake layer first on top and the sides and stack the second layer on top. Then frost the second layer on top and the sides. Using a spoon pour the crush pecans all over the cake. And enjoy!

Nutrition

Serving: 1slice
Keyword cake, dessert, gluten free, gluten free dessert
Tried this recipe?Let us know how it was!
hummingbird cake pin

Easy Instant Pot White Chicken Chili

There's nothing like a big pot of chili to warm you up on a cold day. This Easy Instant Pot White Chicken Chili is one of our favorites – it's budget-friendly and so easy to make. Plus, the combination of flavors is delicious! If you're looking for a new chili recipe to try, be sure to give this one a go. You won't be disappointed!

chicken chili in a bowl with a spoon and avocado on top

Easy Instant Pot White Chicken Chili

Instant Pot recipes are all the rage right now, and for good reason! They're quick, easy, and delicious. If you're looking for an affordable hearty and comforting chili recipe, this easy Instant Pot white chicken chili is perfect for you! It's made with just a few simple inexpensive ingredients, and it's so delicious and satisfying. Plus, it's easy to customize according to your preferences.

ingredients for white chicken chili on a cutting board with a blue towel

Ingredents For Easy Instant Pot White Chili

  • Chicken Breast -  For this recipe, you’ll want to use boneless, skinless chicken breasts.
  • Chicken Broth - Whatever your favorite brand is will be fine or homemade if you have it.
  • Frozen Corn - I use white and yellow mix but you could also just use yellow.
  • Cream Cheese - Makes this chili creamy and delicous/.
  • Garlic- Fresh garlic will yield MUCH better flavor than pre-minced.
  • Green Chiles - depending on how much heat you want to add to the chili, get mild or hot.
  • Jalapeno- If you don't like a lot of spice take out the seeds and ribs of the jalapeno that will make it much less spicy.
  • Yellow Onion- diced yellow onion is best, but white will also work.
  • Beans - Use great northen beans, navy beans, or cannellini beans. I used canned great northern beans
  • Cumin
  • Chili Powder
  • Salt
  • Pepper
ingredients for chicken chili on the cutting board

How To Make Instant Pot White Chicken Chili

White chili is so easy to make and with food prices going up, it's a very affordable dinner. You can enjoy this delicious dish without having any worries about the cost or flavors!

diced onion on a cutting board
chopped jalapeno on a wood cutting board

Dice up both your onion and jalapenos for the white chili. If you do not like your chili to be spicy you can leave out the jalapeno or you can remove the seeds and ribs of the jalapeno this will calm down a lot of the heat.

Beans in a wood bowl being poured into the instant pot for white chicken chili
corn, green chilis, onion, and spices in instant pot
using a garlic press to add garlic to white chicken chili

Drain and rinse the canned beans and add them to the instant pot, then add in the corn, followed by the onion, garlic, green chiles, and spices. Use a garlic press to add the garlic to the instant pot. If you don't have a garlic press just mince garlic up and add to the instant pot.

horizonal close up of chicken in the pot with pieces of cream cheese on top
adding the chicken stock to the white chicken chili that is in the instant pot

Place the chicken breasts on top of the beans and other ingredients and then place small cubes of the cream cheese on top and pour the chicken broth over the top of the chicken.

above photo of all the ingredients in the instant pot

Place the lid on top of your pressure cooker. Make sure to turn the valve to “seal” and set the pressure cooker to “Beans/Chili.” If your pressure cooker does not have that setting, set it to cook on high pressure for 15 minutes.

Let the pressure cooker do a natural release for 10 minutes and then carefully do a quick release by opening the valve.

The instant pot takes approximately 10 minutes to come to pressure. 

metal tongs holding a piece of the cooked chicken above the instant pot
done white chicken chili in the instant pot

Remove the chicken and place in a small bowl, use two forks to shred.  Or you can use your stand or hand mixer to shred the chicken even more. Add the chicken back to the instant pot and stir the chili well until all of the ingredients are combined and the cream cheese has melted. 

Serve with your favorite toppings!

white chicken chili in a bowl with jalapenos and avocado

Frequently Asked Questions:

Can I Make White Chili Chicken In The Slow Cooker?

You can definitely make this white chicken chili in a slow cooker instead if you'd prefer.

Add all the ingredients into the slow cooker besides the cream cheese. Cover and cook the white chicken chili on LOW for 4 to 6 hours or HIGH for 2 to 4 hours. In the last 30 minutes add in the cream cheese.

How Can I Reheat White Chicken Chili?

When reheating white chicken chili remember to go low and slow so that the creamed cheese won't separate. So cook in a pot over low/ medium-low heat until heated through. You can also use a microwave in 45 seconds to a minute increment stirring in between each one.

Can I Freeze White Chicken Chili?

Yes! I think making a double batch is the best way to make chili cook once eat twice! Once it’s cooked, simply cool before freezing in portions into freezer bags, let all the air out, and close. I like to lay them flat while they freeze and then stand them upright after so it takes up less freezer space. It will stay good in the freezer for up to 6 months.

chicken chili in a bowl with a spoon and avocado on top

Easy Instant Pot White Chicken Chili

his Easy Instant Pot White Chicken Chili is one of our favorites – it's budget-friendly and so easy to make. Plus, the combination of flavors is delicious! If you're looking for a new chili recipe to try, be sure to give this one a go. You won't be disappointed!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course dinner
Cuisine American
Servings 6 people

Ingredients
  

  • 1 lb Boneless Skinless Chicken Breast
  • 30 oz Northern Beans, rinsed and drained
  • ½ cup Onion, diced
  • 1 ¼ cup Chicken Broth
  • 4 oz Can of Green Chiles
  • 4 oz Cream Cheese
  • 2 teaspoon Chili
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • ½ teaspoon Pepper

Optional Toppings

  • Avocado
  • Jalapeno Peppers
  • Cilantro

Instructions
 

  • Rinse and drain the northern beans and add them to the Instant Pot
  • Add in the corn, onions, green chilis and spices.
  • Place the chicken breast on top of the other ingredents and pour the chickem stock in the instant pot.
  • Place the lid on top of the pressure cooker. Make sure to turn the valve to “seal” and set the pressure cooker to “Beans/Chili.” If your pressure cooker does not have that setting, set it to cook on high pressure for 15 minutes.
  • The instant pot takes approximately 10 minutes to come to pressure. 
  • Let the pressure cooker do a natural release for 10 minutes and then carefully do a quick release by opening the valve.
  • Remove the chicken and place in a small bowl, use two forks to shred.  Or you can use your stand or hand mixer to shred the chicken even more. Add the chicken back to the instant pot and stir the chili well until all of the ingredients are combined and the cream cheese has melted. 
  • Add your favorite toppings and enjoy!

Nutrition

Serving: 1bowl
Tried this recipe?Let us know how it was!

Some More Easy Affordable Meals You Might Like:

Keto Tuna Cakes with Greek Yogurt Sriracha Aioli

Easy Asian Chicken Tacos Recipe

Easy Shrimp Fried Rice

Pin of white chili chicken

Keto Tuna Cakes with Greek Yogurt Sriracha Aioli

Move over crab cakes, there's a new fish in town! These keto tuna cakes with greek yogurt sriracha aioli are gluten free and so easy to make they are the perfect inexpensive (since we make them with canned tuna), quick, and healthy meal. Plus, the sriracha aioli makes them extra delicious. Give these crispy tuna cakes a try and you'll be hooked!

above photo of tuna cakes with Sriracha Aioli and lime as garnish on a gray plate

Keto Tuna Cakes with Sriracha Aiol

Keto is great for losing weight, but it's not just about the diet. I know finding gluten-free recipes can be a challenge and that's why I also love this recipe for those who have gluten sensitivities or celiac disease not just those on the keto diet. I've always loved the taste of tuna and this recipe delivers that same great flavor with gluten-free bread crumbs or almond flour as an alternative to regular bread crumbs. You can choose whichever you prefer, they'll work just fine in binding together these cakes.

close up above photo of all ingredients including tuna in a bowl all sitting on a cutting board

Ingredients For Keto Tuna Cakes

  • Solid White Albacore Tuna In Qater - I like to use the soild albacore tuna for these cakes also you want one that’s packed in water because you need to drain the tuna of any moisture.
  • Eggs - Large eggs work best.
  • Plain Greek Yogurt - for a little flavor and to help bind everthing together.
  • Lemon Juice -  freshly squeezed is the best for the fresh flavor. 
  • Cilantro - use fresh cilantro for the most aroma. 
  • Almond Flour or Gluten Free Bread Crumbs - you can use whichever you prefer.
  • Onion - A yellow onion works best, as it has a delicate sweetness to it that compliments the other flavors perfectly.
  • jalapeno – leave jalapeno seeds in for more spicy or take seeds out for less spice.
  • Salt - to taste
  • Pepper
  • Extra Virgin Olive Oil
close up above photo of ingredients for Sriracha Aioli

Ingredients for Sriracha Aioli Sauce

  • Sriracha - For a spicy, sweet, and tangy flavor
  • Plain Greek Yogurt - Instead of mayo we are using yogurt to make it healthy and add more protien
  • Lemon Juice
Sriracha Aioli in a bowl with hot sauce and lemons around it and small whisk

How To Make Sriracha Aioli Sauce

I love Sriracha sauce and use it often for a little heat, usually preferring the taste over most other hot sauces.

The lemon and Greek yogurt tone some of the spice down so you end up with a sweet tangy flavor that pairs excellently with these keto tuna cakes!  You can adjust how much spiciness you want in your sauce by simply adjusting amounts according to preference- just remember that less is more, so start out with a small amount. 🙂

ingredients for Sriracha Aioli in a bowl with a small whisk
Sriracha Aioli in a bowl with squeezed lemons in the background

Before you make your salmon cakes you can make this sauce by adding greek yogurt, sriracha, and lemon juice in a small bowl and mix with a small whish or fork until combined.

tuna fish in a bowl with the rest of the ingredients around them

How To Make Gluten Free Keto Tuna Cakes

We use canned tuna fish, which is very cost-efficient plus you can make them quickly, making these tuna cakes the perfect healthy busy weeknight meal! They are cooked up in a skillet to make them the perfect crispy tuna cakes.

I used solid white canned albacore tuna in these tuna cakes you can use regular tuna but the texture of the solid white canned tuna is will taste a bit better.

tuna in a colander
close up of tuna in a bowl

First, drain your canned tuna in a colander until all the water is out and the tuna is as dry as possible.

onions on a cutting board with a knife
diced up jalapenos on a wood cutting board with a knife
chopped cilantro on a wood cutting board with a measuring cup and knife

While the canned tuna is draining dice up the onion, jalapeno, and cilantro. If you are one of the unfortunate people that cilantro tastes like soap to then you can use flat-leaf parsley.

all the ingredients for tuna cakes in a bowl
bowl of ingredient's with bread crumbs being poured in from a wood measuring cup
ingredients for tuna cakes in a blue bowl with a wood measuring spoon putting in the yogurt

Add the onion, jalapeno, cilantro, almond flour, and plain greek yogurt to the bowl with the canned tuna fish.

tuna cake ingredients in a bowl with a wooden spoon
close up of tuna cake mixture in a bowl

Add in the eggs, freshly squeezed lemon juice, salt, and pepper, and stir until all the ingredients are combined.

plate of tuna cakes on a wood plate with a empty bowl and measuring cut next to it
tuna cakes made into patties on a wood plate

Using about ⅓ cup of mixture per patty shape into 6-8 patties. Stack patties on a plate or baking sheet.

above photo of uncooked tuna cakes in a pan
tuna cakes cooking in a pan

Heat extra virgin olive oil in a large skillet over medium heat, fry patties for about 5 minutes per side or until golden brown and crispy.

close up above horizonal photo of tuna cakes placed on a plate

TUNA CAKES: FREQUENTLY ASKED QUESTIONS

Are Tuna Cakes Healthy?

Not all tuna cakes are healthy, some have bread crumbs in them with a mayo-based dipping sauce which makes them higher in carbs and fat. In this tuna cake recipe, we use lighter ingredients to make it much more healthy. We replaced the usual bread crumbs with almond flour or gluten free bread crumbs and the sauce on top is made of plain greek yogurt.

Can I Make These Tuna Cakes In The Air Fryer?

Yes, you can make these gluten free tuna cakes in the air fryer. The flavor is the same but I found that the texture is a little off and they were a bit dryer, they were still good not to overly dry but frying them tastes better and it's pretty quick.

If you want to use the air fryer to cook these in the air fryer spray or brush the top of tuna cakes with oil. Cook them in the air fryer at 350°F for 8-10 minutes, flipping halfway through the cooking time. Spray the tops again after you flip the patties.

tuna patties on a gray plate with a dollop of Sriracha Aioli and a lime

What To Serve With Keto Tuna Cakes

These tuna cakes can be eaten in so many different ways, you can have them as an appetizer or your main dish. I usually serve them with my healthy mango coleslaw or my oven-roasted asparagus with parmesan but they also go really well over a salad. You can even make tuna cake burger sliders with them so the options are endless.

Storing And Reheating Keto Tuna Cakes

You should store these tuna cakes in an air-tight container in the refrigerator for 2-3 days in the refrigerator. For the best taste reheat them in a frying pan with a little olive oil until heated through and crispy on the outside again.

tuna cakes on a gray plate

Keto Tuna Cakes with Greek Yogurt Sriracha Aioli

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, dinner, Side Dish
Cuisine American
Servings 6 people

Ingredients
  

Keto Tuna Cakes

  • 24 oz Solid White Albacore Tuna
  • 2 large Eggs
  • ⅓ cup Almond Flour
  • ¼ cup Plain Greek Yogurt
  • ½ medium Onion
  • 2 Jalapeno Peppers
  • 3 tablespoon Fresh Lemon Juice
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 4 tablespoon Extra Virgin Olive Oil
  • 1 bunch Fresh Cilantro You can substitute flat leave parsley

Greek Yogurt Sriracha Aioli

  • 1 ½ tablespoon Sriracha
  • ½ cup Plain Greek Yogurt
  • ½ Lemon, Juiced

Instructions
 

Sriracha Aioli Recipe

  • In a small boil combine all ingredients for aioli and mix with a small whisk or a fork until blended.

Keto Tuna Cakes

  • Drain the canned tuna in a colander until all the water is out and the tuna is as dry as possible.
  • While the canned tuna is draining dice up the onion, jalapeno, and cilantro. If cilantro isn't fot you then you can use flat-leaf parsley.
  • Add the onion, jalapeno, cilantro, almond flour, and plain greek yogurt to the bowl with the canned tuna fish. Mix to combine.
  • Add in the eggs, freshly squeezed lemon juice, salt, and pepper, and stir until all the ingredients are combined.
  • Using about ⅓ cup of mixture per patty shape into 6-8 patties. Stack patties on a plate or baking sheet.
  • Heat extra virgin olive oil in a large skillet over medium heat, fry patties for about 5 minutes per side or until golden brown and crispy.
Keyword appetizer, dinner, side dish
Tried this recipe?Let us know how it was!
keto tuna cakes collage

Ultimate Reuben Dip - With Deli Corned Beef

There's something special about a great dip recipe. This Reuben dip recipe is one of our favorites! It's easy to make, with deli corned beef or pastrami and it always gets gobbled up fast! All you need is a few simple ingredients: deli corn beef, sauerkraut, Swiss cheese, mayonnaise, Russian dressing, and cream cheese. If you're looking for an appetizer that will wow your guests, this is it!

reuben dip on a white plate with bagel chips and a cast iron skillet in the background with a wooden spoon in it

Ultimate Reuben Dip- With Deli Corned Beef

What is Reuben dip? Isn't that just a sandwich in dip form? Well, not quite. This delicious appetizer may have all the flavors of a Reuben sandwich, but it's actually made with cream cheese, swiss cheese, sauerkraut, Russian Dressing, mayo, and of course corned beef. This dip is of course perfect for St. Patrick's Day but you can make it year-round with deli corned beef — making it the perfect party snack! Plus, it's easy to make and can be tailored to your liking. Want more spice? Add hot sauce or mustard. Like it cheesy? Throw in some extra cheese. The possibilities are endless! So get creative and give this dip a try for your next gathering. I promise you won't be disappointed.

above photo of ingredients

Ingredents for Ultimate Reuben Dip

  • Corned Beef - You can use deli corn beef or pastrami and you can also use left over corned beef brisket.
  • Mayonnaise - there is enough mayo in this recipe that you should make sure to choose your favorite tasting one because the flavor will come through.
  • Chive and Onion Cream Cheese - You can use regular cream cheese if you can't finf the chive and onion.
  • Thousand Island Dressing- gives this dip a little sweet and tangy flavor that is so good!
  • Swiss Cheese- Swiss cheese is sweet, mild, and nutty and gives this dip a huge flavor punch! I always like to grate my own cheeses when I am going to be melting them they tend to melt better.
  • Fresh Chives

How To Make Ultimate Ruben Dip - With Deli Corned Beef

You will be amazed at how easy this reuben dip is to make! When it comes to making this dip, you can use either sliced corned beef from the deli or cook your own. I used deli corned beef because it's easier and I didn't have time to make a corned beef brisket and the flavor was just as good! If getting deli sliced corned beef, you can request that it’s shredded. Or, get it sliced and dice it up yourself for the reuben dip.

mayo, chive onion cream cheese, and thousand island dressing
mayo and thousand island dressing being mixed with hand mixer in a blue bowl

First, preheat your oven to 350 degrees

Add your mayo, thousand island dressing, and cream cheese to a bowl using a hand mixer or a whisk mix ingredients together until completely combined.

rolled up deli corned beef on a wood cutting board
chopping up corned beef on a cutting board
ingredients for reuben dip in a gray bowl

Chop the corned beef into small pieces. I like to roll it like the above photo together first to make it easier to slice. Then add chopped corned beef and add it to the bowl. I like to grate my own swiss cheese I like the way it melts better than pre-grated cheese. Add grated swiss to the bowl then add in the sauerkraut that has had the liquid squeezed out to the bowl.

Make sure to squeeze the liquid out of the sauerkraut completely or it will make the dip watery

cast iron casserole dish with bowl of dip mixture next to it IN A BOWL WITH A WOODEN SPOON
above photo of uncooked reuben dip

Spray a 12 x 9 casserole dish or liked-sized round one with non-stick cooking spray. Add in the dip mixture to greased pan and top with extra swiss cheese, chives, and chopped corned beef.

above photo of cooked reuben dip on a white counter top
rueben dip in a cast iron skillet with a wooden spoon lifting some out

Bake for 25 minutes or until bubbly and golden. Leave in the oven a minute or two extra under the broiler to brown cheese further if desired.  Serve immediately with rye crackers, bagel chips, rye bread, or tortilla chips.

above photo of reuben dip with bagel chips

How To Make The Ultimate Reuben Dip In The Slow Cooker

Making this Reuben dip in a slow cooker is just as easy as in the oven. 

Follow the directions above until you get to the part where you put it in the pan and instead spray the inside of the slow cooker with non-stick cooking spray and spread the dip mixture. Top it off the same way with the extra shredded Swiss cheese, diced corned beef, and chives.

Cook the reuben dip on HIGH for 30-45 minutes or on LOW for about 2 hours. You can serve the dip right in the slow cooker to keep it warm. Just make sure to set it to the “warm” setting.

side photo of reuben dip

Can I freeze Reuben Dip?

I do not recommend freezing this reuben dip. Cream cheese doesn’t stand up to freezing because it’s so high in water content. The texture of the dip after freezing will be grainy and no longer smooth it could also separate and become greasy.

close up reuben dip with bagel chips on a white plate on a white counter top with cheese in the background and cast iron with wood spoon

Preparing Reuben Dip Ahead Of Time

You can prepare this dip a day ahead of time if needed. Just mix the dip and spread the mixture into the baking dish as instructed in the recipe. Then cover with plastic wrap and place in the refrigerator. When you are ready bake for 25-30 minutes. 

Some More Recipes For You To Try

Baked Cajun Chicken Meatballs

Peanut Butter Chocolate Chip Protein Bars

French Fry Dipping Sauce

Reuben dip in a cast iron skillet with a wood woven charger under the pan

Ultimate Reuben Dip

This Reuben dip recipe is one of our favorites! It's easy to make, with deli corned beef or pastrami and it always gets gobbled up fast! All you need is a few simple ingredients: deli corn beef, sauerkraut, Swiss cheese, mayonnaise, Russian dressing, and cream cheese.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 8 people

Ingredients
  

  • 8 oz Corned Beef reserve 1 tablespoon for topping.
  • ⅔ cup Thousand Island Dressing
  • 1 cup Sauerkraut See Notes
  • 4 oz Chive and Onion Cream Cheese
  • 1 Cup Mayonnaise
  • 1 ½ Cups Shredded Swiss Cheese

Reuben Dip Topping

  • ½ cup Shredded Swiss Cheese
  • 1 tablespoon Corned Beef (reserved from 8 oz above)
  • 1 teaspoon Fresh Chives

Instructions
 

  • Preheat oven to 350 degrees. Spray a casserole dish with non-stick cooking spray.
  • Grate 2 cups of swiss cheese for dip and topping.
  • Add your mayo, thousand island dressing, and cream cheese to a bowl using a hand mixer or a whisk mix ingredients together until completely combined.
  • Chop the corned beef into small pieces and add it into the bowl Add 1 ½ cups of cheese to the bowl reseving the rest of cheese to use later on the top.
  • Squeeze out your sauerkraut and add it to the bowl. Mix your ingredents all together until combined.
  • Add in the dip mixture to greased pan and top with extra swiss cheese, chives, and chopped corned beef
  • Bake for 25 minutes or until bubbly and golden. Serve immediately with rye crackers, bagel chips, rye bread, or tortilla chips.

Notes

Make sure to squeeze the liquid out of the sauerkraut completely or it will make the dip watery
Keyword appetizer, St. Patrick's Day
Tried this recipe?Let us know how it was!

Gluten Free Irish Cream Brownie Bites With Irish Buttercream Frosting

As we all know, St. Patrick's Day is a time to celebrate Irish culture and all things green! Why not make some delicious gluten free brownie bites that are perfect for the occasion? These gluten free Irish cream brownie bites also have an Irish buttercream frosting on top of them which makes them even more perfect! Made with simple ingredients, they're quick and easy to whip up, and they'll make everyone feel festive.

brownie bites on a green plate with green frosting and chocolate chips on top.

Gluten Free Irish Cream Brownie Bites

Gluten free brownies are a delicious treat for anyone. These brownie bites have the perfect balance of chocolate and liqueur, with no gluten in sight! Brownies are one of the desserts that are easily made gluten free without much difference in taste or texture.

I like to use Bob’s Red Mill 1 to 1 Baking flour which combines sweet white rice flour, finely ground brown rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough to create a chewy delicious brownie!

You can also use regular flour if you are not gluten free and you can use the exact same measurements.

If you are completely gluten free make sure you also get a gluten free Irish cream liquor I used Carolan's Irish Cream for this recipe.

Ingredients For Gluten Free Irish Cream Brownie Bites

For Gluten free Brownies:

  • Gluten Free Flour - I like to use Bob’s Red Mill 1 to 1 Baking flour it already has the perfect blend of gluten free flours and xanthan gum to make these brownie's chewy and delicous.
  • Cocoa Powder- use unsweetened 100% cocoa powder.
  • Sugar - Plain white granulated sugar. 
  • Chocolate Chips- To give it extra chocolate flavor
  • Butter - it’s best to use unsalted and make sure to melt it.
  • Eggs -  large eggs will work just fine.
  • Baking Powder - Just a little bit to help them rise.
  • Pure Vanilla Extract- use pure vanilla extract to elevate all the flavors of these wonderful brownies.
  • Salt - Just the pinch to balance out the flavor.
  • Irish Cream Liqour- Make sure to get an Irish cream liquor that is gluten free. I used Carolans Irish Cream.

For Irish Butter Cream Filling:

  • Butter- it’s best to use unsalted and make sure to melt it.
  • Powdered Sugar-  This is a crucial ingredient for any butter cream recipe and can NOT be substituted with any other sugar!
  • Salt -Just a pinch!
  • Irish Cream
  • Green Food Coloring
  • Mini Chocolate Chips - To sprinkle on top.
ingredients in wood bowls on a counter top

How To Make Irish Cream Brownie Bites

The first step is to preheat your oven, prepare all your ingredients, and line the mini cupcake pan with liners or nonstick cooking spray, I like to use Pam for baking for these.

Either melt the butter in a medium-sized bowl in the microwave for 20-30 seconds or in a small saucepan on the stove.

ingredients for brownie in stand up mixer
close up of brownie batter in stand up mixer

Add butter mixture to stand mixer or a large bowl, mix in cocoa powder until well combined.

Then add eggs one at a time and mix just for a second to combine. Add baking powder, vanilla, Irish cream liquor (Make sure to get an Irish cream liquor that is gluten-free. I used Carolans Irish Cream), and salt, blend well.  Add in the gluten-free flour ½ cup at a time until fully combined.

above photo of brownie mix in a metal bowl with a wooden spoon
close up of brownie batter in a metal bowl with a wooden spoon

Take the bowl off the mixer and stir in the chocolate chips. Stir in chocolate chips until evenly distributed.

scooping brownie batter into the mini cupcake pan
brownie batter in a mini cupcake pan

Scoop about 1 tablespoon of batter into the individual spots of the prepared mini muffin pan. Bake at 350 degrees in a preheated oven for 12-15 minutes.

smooshing in the middle of the brownie bites for the frosting

Remove brownie bites from the oven and allow them to cool for approximately 8-10 minutes before using a mini-tart tamper to press into each brownie. If you do not have a tart tamper you can use the backside of a tablespoon to press down into the brownies.

horizonal above photo of brownies on a cooling rack

 You can now remove brownies from the mini cupcake pan and place them on a cooling rack. And start making your Irish buttercream frosting!

How To Make Irish Buttercream

milk and butter in a white bowl for the frosting
frosting ingredients for brownie bites in a white bowl with a whisk
green frosting in a white bowl with a metal whisk

Melt the butter for your buttercream frosting in a medium-sized bowl in the microwave or in a small saucepan. Add powdered sugar and butter to a medium bowl and mix well. Add in 1-2 tablespoons of Irish cream to taste. Add in green food coloring until you get your desired green color.

pipping frosting into brownie bites that are on a cooling rack
brownie bites with frosting on them on a cooling rack

Using a piping bag and an open star tip which is a Wilton 4B or whichever one you prefer pipe your Irish buttercream into the center of the brownie bites. Add mini chocolate chips to the top if you'd like! Enjoy!

close up above photo of brownie bites on a green plate

Don't Like Irish Cream Liquor?

If you don't like Irish cream you can always leave it out of the brownies without a substitute. And for the buttercream, you can use the same amount of milk or regular cream that the recipe calls for and it will still taste really really good!

Irish cream brownie bites on a green plate with chocolate chips

How To Store Gluten Free Irish Cream Brownie Bites

It is fine to let these brownies sit out on the counter for a couple of hours while serving. But if you have any leftovers they should be stored in an air-tight container in the refrigerator since they have buttercream on top of them, you can store them for 3-5 days this way. If you would like to store them separately then you can store the brownies in an air-tight container and leave them on the counter and put the buttercream in the fridge and add it to the top before serving.

More Sweet Recipes For You To Try

Almond Flour Double Chocolate Muffins

Peanut Butter Chocolate Chip Protein Bars

How To Make Whipped Coconut Milk

Tag us on Instagram @grabthemangos and give us a rating and review right here in the comments! And don't forget to pin and save it for next time!

above photo of Irish cream brownie bites on a green plate with chocolate chips

Gluten Free Irish Cream Brownie Bites with Irish Butter Cream

These gluten free Irish cream brownie bites have an Irish buttercream frosting on top of them which makes them even more perfect! Made with simple ingredients, they're quick and easy to whip up, and they'll make everyone feel festive.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Let Brownie Bites Cool 10 minutes
Total Time 32 minutes
Course Dessert
Servings 4 Dozen

Equipment

  • 1 Piping Bag
  • 1 Star Tip (wilton 4B)
  • 1 Mini-Tart Tamper If you do not have a tart tamper you can use the bacl of a round tablespoon

Ingredients
  

Gluten Free Brownie Bite

  • 1 ½ cup Gluten Free 1 for 1 flour See notes
  • 1 ¼ cup Coco Powder
  • 2 ¼ cup Sugar
  • 1 cup Chocolate Chips
  • 4 lrg Eggs
  • 1 cup Butter, melted
  • 1 teaspoon Salt
  • 1 tablespoon Pure Vanilla Extract
  • 1 tablespoon Irish Cream Liqour See notes
  • ½ cup Mini Chocolate Chips (optional)

Irish Buttercream Frosting

  • ½ cup Butter, melted
  • 4 cups Powdered Sugar
  • 1-2 tablespoon Irish Cream Liqour (to your taste) See notes
  • 1 pinch of salt

Instructions
 

How To Make Gluten Free Brownie Bites

  • Preheat your oven to 350 degrees and spray your mini muffin pan with non stick cooking spray.
  • Either melt the butter in a medium-sized bowl in the microwave for 20-30 seconds or in a small saucepan on the stove. Add butter mixture to stand mixer or a large bowl, mix in cocoa powder until well combined. Add eggs one at a time and mix just for a second to combine
  • Add baking powder, vanilla, Irish cream liquor, and salt, blend well.  Add in the flour ½ cup at a time until fully combined. Take the bowl off the mixer and stir in the chocolate chips until evenly distributed
  • Scoop about 1 tablespoon of batter into the individual spots of the prepared mini muffin pan. Cook brownie bites for 12-15 minutes until a toothpick comes out clean in the center.
  • Remove brownie bites from the oven and allow them to cool for approximately 8-10 minutes before using a mini-tart tamper to press into each brownie. If you do not have a tart tamper you can use the backside of a tablespoon to press down into the brownies.
  • Use a butter knife to carefully scrap around the outside of the browie bitesto remove them from the mini muffin pan and place them on a cooling rack. 

How To Make Irish Buttercream

  • Melt your butter in a medium sized bowl in the microwave.
  • You can use a whisk, stand mixer, or hand mixer for this. Add butter and a pinch of salt to the powdered sugar and beat until creamy. Add in Irish cream liqour and mix until smooth. Add green food coolering until you reach your dessired color.
  • Scoop your butter cream into a piping bag with a star tip (Wilton 4B) and pipe butter cream into the middle of brownie bite. Top with mini chocoalte chips.

Notes

If brownies rise a little gently use a spoon to press them down to look flat as soon as you remove them from the oven.  It will make it easier to press the mini-tart shaper into the brownie if they are not rounded.  
Make sure to use a 1 for 1 gluten-free baking flour,  I like to use Bob’s Red Mill 1 to 1 Baking flour. 1 for 1 baking flour will already have the xanthan gum in it to make your brownies chewy.
If you are celiac or 100% gluten-free make sure to use a gluten-free Irish cream I used Carolans Irish Cream in these and it is gluten free.  You can also just use regular heavy whipping cream and leave out the Irish cream. 
 
Keyword brownie, dessert, gluten free dessert, St. Patrick's Day
Tried this recipe?Let us know how it was!

Valentine's Day Fortune Cookies

Looking for a way to show your love on Valentine's Day? Why not try these Valentine's Day Fortune Cookies! These sweet treats are easy to make and can be personalized with messages of love for your friends and family. Plus, they're perfect for a fun classroom party favor and your kids will love helping you make them too!

Valentine's Day Fortune Cookies

A cookie that was similar to the fortune cook has been around since the 19th century. The first recorded instance was during Japan's Kyoto era when batters were made with sesame and miso rather than vanilla butter; these cookies differ from their American counterparts quite a bit too-they're larger, darker doughy mass. They contain a fortune; however, the paper was wedged into the bend of the cookie, not inside the hollow portion. 

ingredients in a bowls and food coloring next to it

Ingredents For Valentine's Day Fortune Cookies

  • Flour- use all purpose flour. You need gluten free use gluten free one for one flour.
  • Butter - I like to use unsalted while baking.
  • Egg Whites- they give the fortune cookie there light and crispy texture
  • Vanilla- To give it some flavor.
  • Food Coloring- to make them and red for Valentine's Day

How To Make Valentine's Day Fortune Cookies

Write or print out your fortunes and cut them so they are about 2 inches across and ¾ of an inch in height.

horizonal photo fortune cookie cracked open with a fortune in front of it

Preheat oven to 300 degrees. Line a baking sheet with parchment paper or use a silicone baking sheet.

In a large mixing bowl beat together eggs, melted butter, sugar, and vanilla with a whisk or electric mixer until fluffy and frothy, about one minute.

dough before mixing in a metal bowl with a metal whisk

Add in flour and mix until just incorporated. The batter will be thin.

Divide the mixture between 3 bowls add some red food coloring to one bowl to make the cookies
red, add just a couple drops to another bowl to make them pink, and the last bowl you can leave plan. Put a few spoons full of some of the red dough in a piping bag or sandwich bag do the same with a few spoons of pink dough. Cut a tiny hole in the bottom and use it to pipe out hearts onto your cookies.

round circles of cookie dough for fortune cookie

Use the back of the spoon to spread out the cookie dough into a very thin circle. If it’s too thick, the cookie will be chewier and not crispy. I would start with two cookies at a time so you have time to get the hang of making the fold. Then you can make them four at a time, I found any more than four would harden faster than I could make them.

uncooked circles of dough on baking sheet

Use the piping bag with red dough to carefully pipe hearts onto some of your dough. I made some of the cookies plan with red hearts and some red with pink hearts.

the dough for valentines day cookies on a cookie sheet

Bake your cookies for 4-6 minutes (different ovens will vary with time) until brown around the edges. Add the fortune to the middle of the cookie.

valentines fortune cookies on the side of a white bowl

Use a spatula to quickly remove the cookie from the baking sheet. To form the fortune cookie shape, fold the cookie in half, then pull the edges downward over the rim of your bowl like in the above photo. Remember to work quickly before your cookie hardness.

valentines fortune cookies in a pan

Once you have made your fortune cookie place it into the bottom of a muffin tin to help them keep their shape until they harden completely.

Close up of fortune cookie

Storing Valentine's Day Fortune Cookie's

After the homemade fortune cookies are completely cool you can store them in a Ziploc bag or an airtight container for up to 3 months in a cool, dry place. 

Valentine's Day Fortune Cookies

These sweet treats are easy to make and can be personalized with messages of love for your friends and family. Plus, they're perfect for a fun classroom party favor and your kids will love helping you make them too!
5 from 1 vote
Print Recipe
Servings 35 Cookies

Ingredients
  

  • 3 Egg Whites
  • 1 teaspoon Pure Vanilla Extract
  • ½ Cup Butter (melted)
  • ¾ Cup Sugar
  • 1 Cup Flour
  • 1 tube red food coloring

Instructions
 

  • Write or print out your fortunes and cut them so they are about 2 inches across and ¾ of an inch in height.
  • Preheat oven to 350 degrees and line your baking sheet with parchment or a silicone baking sheet.
  • Seperate the egg whites from your yolks.
  • In a large mixing bowl beat together eggs, melted butter, sugar, and vanilla with a whisk or electric mixer until fluffy and frothy, about one minute.
  • Add in flour and mix until just incorporated. The batter will be thin.
  • Divide the mixture between 3 bowls add some red food coloring to one bowl to make the cookies red, add just a couple drops to another bowl to make them pink, and the last bowl you can leave plan.
  • Put a few spoons full of some of the red dough in a piping bag or sandwich bag do the same with a few spoons of pink dough. Cut a tiny hole in the bottom and use to pipe out hearts onto your cookies.
  • Use the back of the spoon to spread out the cookie dough into a very thin circle. If it’s too thick, the cookie will be chewier and not crispy.
  • Bake cookies for 4-6 minutes until lightly browned around the edges.
  • Add your fortunes to the middle of the cookie Using a spatula quickly remove the cookie from the baking sheet.
  • To form the fortune cookie shape, fold the cookie in half. Then pull the edges downward over the rim of your bowl like in the above photo. Remember to work quickly before your cookie hardness.
  • Once you have formed your fortune cookie place it into the bottom of a muffin tin to help it keep it's shape until it hardens completely.
Tried this recipe?Let us know how it was!

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Valentine's Day Fortune Cookies Pinterest pin

St. Patrick’s Day Irish Marshmallow Pops Recipe

If you are looking for a fun and festive St. Patrick’s Day treat, look no further than these St. Patrick's Day Irish Marshmallow Pops! This recipe is easy to follow and doesn’t require any baking, so it is perfect to make with your kids. Plus, the end result is adorable so put on your green and celebrate St Patrick’s Day with me!

st patricks day marshmallow pops dipped in chocolate with sprinkles

St. Patrick’s Day Irish Marshmallow Pops Recipe

Originally, St Patrick’s Day was celebrated as a religious holiday to honor the life and legacy of St. Patrick, but it has become well known for its revelry and celebration with Irish traditions such as wearing green and eating corned beef and cabbage or potatoes. Sometimes, you need something sweet to celebrate an occasion like this one, and what better sweet treat than these fun St. Patrick's Day Irish Marshmallow pops!

above photo of marshmallows, bowl of chocolate chips, and white chocolate chips, bowls of sprinkles

Ingredents For St. Patrick’s Day Irish Marshmallow Pops Recipe

  • Marshmallows
  • Chocolate Chips - You can use or semi-sweet or dark chocoalte chips. It just depends on your preference.
  • White Chocolate Chips - use your favorite white chocolate chips.
  • Coconut Oil - The coconut oil makes the chocolate harden faster.
  • St. Patrick's Day Sprinkles - your favorite green and gold sprinkles
  • Themed Staws - you can find these at the dollar tree or walmart or you can use a skewer cut down.

Making St. Patrick's Day Irish Marshmallow Pops

marshmallows on gold and silver sticks

First, line a baking sheet with wax paper. cut your paper straws in half. Then place ½ of straw into each marshmallow until all the marshmallows have straws in them.

Place your semi-sweet chocolate chips in a microwave-safe bowl. Add 1 teaspoon of coconut oil on top of the chocolate chips. The coconut oil will help it harder faster, kind of like the magic shell you use on ice cream.

Microwave the semi-sweet chocolate chips at 50% power for 30 seconds then remove and stir. Continue to microwave the chocolate, 30 seconds at a time, Alternating between heating and stirring. This will help even out the heating so that each piece gets warm without burning or overcooking any others on top.

Roll the marshmallows on the stick in the melted chocolate until completely covered top to bottom. Place the covered marshmallows on the parchment-lined baking sheet.

This will leave a flat side on the marshmallow, if you want it rounded all the way around you will need to let it dry standing up. I would use a craft foam block like the ones you would stick fake flowers in and stick the pops in them to dry.

Place the marshmallow pops in the refrigerator to speed up hardening. .

While the marshmallows harden melt your white chocolate the same way you did the semi-sweet chocolate but without the coconut oil. Microwave the white chocolate chips at 50% power for 30 seconds then remove and stir. Continue to microwave the chocolate, 30 seconds at a time, Alternating between heating and stirring.

white frosting in a pipping bag and 2 chocolate covered marshmallows on sticks

Spoon the melted white chocolate into a pastry bag and cut a small tip at the end of the bag. This is the fun part, take the pastry bag and pipe white chocolate over the pops back and forth in thin lines. Then add your choice of sprinkles. Cool again in the refrigerator for a few minutes until the white chocolate hardens.

How To Store St. Patrick's Day Irish Marshmellow Pops

Marshmallow Pops will last for 3-5 days in an airtight container. You do not need to store them in the refrigerator but if you want to you can just take them out about 20-30 minutes before eating so the marshmallows will soften back up.

close up of marshmallows with sprinkles and chocolate
St. Patrick's day marshmallows dipped in chocolate with sprinkles on top

St. Patrick's Day Irish Marshmallow Pops

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 30 minutes
Course sweets
Servings 8

Ingredients
  

  • 8 Marshmallows
  • 1 cup Chocolate Chips
  • ½ teaspoon Coconut Oil
  • ½ cup White Chocolate
  • St. Patrick's Day Sprinkles
  • 4 Themed Straws Cut In Half

Instructions
 

  • Line a baking sheet with wax paper. Cut your paper straws in half. Then place ½ of straw into each marshmallow until all the marshmallows
  • Place your semi-sweet chocolate chips in a microwave-safe bowl. Add 1 teaspoon of coconut oil on top of the chocolate chips.
  • Microwave the semi-sweet chocolate chips at 50% power for 30 seconds then remove and stir. Continue to microwave the chocolate, 30 seconds at a time, Alternating between heating and stirring.
  • Roll the marshmallows that you placed on the sticks in the melted chocolate until completely covered top to bottom. Place it on the parchment lined baking sheet.
  • Place the marshmallow pops in the refrigerator to speed up hardening.
  • Melt your white chocolate the same way you did the semi-sweet chocolate but without the coconut oil.
  • Spoon the melted white chocolate into a pastry bag and cut a small tip at the end of the bag. Take the pastry bag and pipe white chocolate over the pops back and forth creating thin lines of white chocolate.
  • Sprinke the Sprinkles all over the white chocolate then place in the fridge to harden.
Keyword desserts, St. Patrick's Day
Tried this recipe?Let us know how it was!

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Dairy-free Ground Beef Stroganoff

I'm excited to share this delicious dairy-free beef stroganoff recipe with you. It's perfect for a cozy winter dinner. The beef is cooked in a creamy dairy-free sauce and can be served over noodles or can easily be made gluten-free. You'll love it!

Jump to Recipe
beef stroganoff in a pain

What is the origin of beef stroganoff and is it German or Russian

Beef stroganoff is a Russian dish, but German cuisine has a similar meat sauce recipe called 'Sauerbraten'. In this version, the beef is marinated in vinegar and spices before being slow-cooked with onions and raisins.

It was originally created back in the 19th century in Russia by Count Alexander Grigorievich Stroganoff (or his chef there is some debate over that) it then made its way to France and eventually made its way across Europe and to America. Today Beef Stroganoff is very popular both in and outside Russia. The American way of making beef stroganoff is different than Russian stroganoff, the biggest difference being the use of tomato paste or sauce.

beef stroganoff in a pan on a wood cutting board

What is stroganoff sauce made of

A stroganoff sauce usually consists of sour cream, mustard, and chopped fresh herbs. This version replaces the sour cream and heavy cream with coconut milk and beef stock to keep it dairy-free, then added fresh parsley for extra flavor. It's the perfectly creamy sauce to serve over meat, noodles, rice, or potatoes!

ingredients for beef stroganoff on a cutting board

Ingredients for dairy-free ground beef stroganoff

  • Olive Oil
  • Ground Beef- I prefer to use ground beef in this recipe. However, you could instead opt for ground turkey or ground chicken.
  • Onion Diced - Vidalia onion or yellow onion... a white onion will also get the job done.
  • Mushrooms – You can use the traditional button white mushrooms like I have or a medley of baby bella (crimini) mushrooms, shiitake, oyster mushrooms, or any others you love.
  • Flour- You can use all-purpose flour or you can substitute it for gluten free one for one flour, you may have to add a little more to thicken it up.
  • Garlic- it’s always best to use fresh garlic, but in a pinch, you can use garlic paste or a jar of pre-minced garlic.
  • Beef Broth- To add the best flavor in your sauce.
  • Coconut Milk-  This is what gives the sauce the rich, creamy consistency that’s so delectable. Make sure to use full fat so the sauce thickens well.
  • Dairy-Free Sour Cream- Whatver your favorite dairy-free sour cream happens to be mine is Dollop Lama Cashew Topping
  • Worcestershire Sauce
  • Salt
  • Pepper
  • Egg Noodles - You can use wide egg noodles or if you need it to be gluten free you can use gluten free noodles or instead do mash potatoes or rice.

How to make dairy-free beef stroganoff sauce

When it comes to cooking, the best thing is being able to measure and slice all your ingredients before starting. This way you don’t have any last-minute runs looking for ingredients, measuring, and chopping. That’s how we (I mean me) burn dinner! So slice your mushrooms, dice the onion, and mince the garlic.

First, start off by boiling your pasta according to package directions until al dente.

Cut up your onion, mushrooms, and In a large preheated skillet over medium-high heat, add olive oil and then ground beef (or whatever meat you prefer) and break it up into tiny pieces. Heat until it beef is browned and almost cooked through. You may need to drain off any excess fat from the bottom of your pan before adding other ingredients but leave a little so everything else you add doesn't stick.

close up of beef and mushrooms for beef stroganoff in a pan

Add pressed garlic and onions.  Sauté until the onions are translucent. Add the sliced mushrooms and sauté for another 5 minutes. Add flour and stir until fully mixed in, be sure not to let any lumps form.

Add the beef broth, coconut milk, Worcestershire sauce, salt, and black pepper, and bring to a simmer.  Turn the heat to low and simmer for an additional 5 minutes. Remove from heat and add in the dairy-free sour cream. Stir again to combine all of your ingredients together. 

Drain the pasta with and in a calendar and serve your ground beef stroganoff sauce over it.

top view of beef stroganoff in a pan with a wooden spoon on a wood cutting board

What sides go with beef stroganoff

There is no one way to serve Stroganoff because it’s one of those dishes that will go with so many side dishes. You can make it a little lighter or more comforting by choosing different side dishes to try with it.

Egg Noodles

Mashed Potatoes

Mashed Cauliflower

Quinoa

Riced Cauliflower

Rice

beef stroganoff in a black bowl with a blue kitchen towel next to it on a wood cutting board

Can you freeze ground beef stroganoff

Yes, turn this stroganoff into a freezer meal by following directions all the way up to the sour cream but Do NOT add sour cream. Let it cool completely and put it into an air-tight freezer-safe container or a freezer bag. Freezing for up to 3 months. When you are ready to cook take it out of the freezer the night before and place it in the fridge to defrost, next cook in a pan over medium heat once it is heated through remove from the heat and add the dairy-free sour cream. Stir and enjoy!

What is the best way to store and reheat stroganoff?

If you have leftover beef stroganoff that you do not want to freeze or have already added the dairy free sour cream to then you want to store it in an air-tight container in the refrigerator for 2-3 days. The best way to reheat stroganoff is going to be on the stovetop because of the sour cream you will have less of a chance of the sauce separating this way. Heat in a pan over medium heat this will take about 15-20 minutes

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beef stroganoff in a pan on a cutting board

Dairy-Free Ground Beef Stroganoff

I'm excited to share this delicious dairy-free beef stroganoff recipe with you. It's perfect for a cozy winter dinner. The beef is cooked in a creamy sauce and served over noodles. You'll love it!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 1 tablespoon olive oil
  • 1 lb lean ground beef you can also use ground turkey or chicken
  • 1 ½ medium vidalia onion, diced
  • 1 lb Mushrooms, sliced
  • 2 tablespoon flour you can sub gluten free flour
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup coconut milk You can also sub for your favorite dairy free milk
  • ⅓ cup dairy-free sour cream
  • 1 teaspoon worcestershire sauce
  • ½ tsp salt
  • ½ teaspoon ground pepper
  • 12 oz package of wide egg noodles you can also use gluten-free noodles, mashed potatoes, rice, or quinoa

Instructions
 

  • Prepare your ingredients before starting to cook.
  • Preheat a large cooking pan over medium-high heat and add oil. Season ground beef with some salt and pepper cook over medium-high heat until brown and almost done. Drain off exess grease.
  • Add pressed garlic and onions.  Sauté until the onionsare translucent. Add the sliced mushrooms and sauté for another 5 minutes. Addflour and stir until fully mixed in, be sure not to let any lumps form.
  • Add the beef broth, coconut milk, worcestershire sauce, saltand black pepper and bring to a simmer.  Turn the heat to low and simmerfor an additional 5 minutes.
  • Remove from heat and add in the dairy-free sourcream. Stir again to combine all of your ingredients together. 
  • Serve over pasta, rice, mashed pototoes, or any other side you'd like
Tried this recipe?Let us know how it was!
beef stroganoff pin

Holiday Tri Colored Cookies (Gluten Free)

There's no such thing as too many holiday cookie recipes, and trust me there are a ton online. Want to make something new this year? Try your hand at these easy Gluten Free Tri-colored Christmas cookies! Made with only a few simple ingredients that you probably already have in your pantry, they are so easy to make and sure to be a huge hit!

green and red christmas cookies on a marble counter top with green, white. and red sprinkles.

I love to bake and found that gluten free baking can be just as simple as regular baking, you just need to use a gluten free flour blend. I like to use Bob’s Red Mill 1 to 1 Baking flour which combines sweet white rice flour, finely ground brown rice flour, whole grain sorghum flour, potato starch, and tapioca flour with a touch of xanthan gum—just enough to create a chewy delicious cookie!

close up photo of tri color christmas cookies

Ingredients for gluten free sugar cookies:

  • ½ cup butter, softened
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 1 ½ tablespoons milk
  • 1 ¾ cup gluten-free flour blend (like Bob Red Mill)
  • 1 teaspoon baking powder
  • ½ teaspoon salt

How to Make Tri Colored Gluten Free Christmas Sugar Cookies:

First, preheat the oven to 350°F. Line two baking sheets with parchment paper and set them aside. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside. Next in a mixing bowl, cream together the butter and sugar until light and fluffy, about one to two minutes. Add in egg, vanilla, and milk, mix until combined. Slowly add in the dry ingredients and mix until combined.

cookie dough balls in a glass bowl
cookie dough balls in a glass bowl one is red one is green the other is plain dough

Split the dough into three balls and dye one of the balls red and the other green (or whatever color you desire) by kneading the dough with your hands until blended evenly. Lay parchment paper down on your counter and break up pieces of the dough and place them in no particular order on the parchment paper. Top with the second sheet of parchment and roll the dough out to about ¼-inch thickness.

balls of tri colored cookie dough laid out on parchment

cookie dough rolled out with parchment paper on top of it and cutters next to it
tri colored cookie dough rolled out

Cut shapes out of the dough with any cookie cutter you'd like. I like the metal ones because they seem to cut the best for me. You can find the ones I use by clicking here.

rolled cookie dough with Christmas shapes cut into it
christmas cookies cut out and on parchment lined cookie sheet

Once you have your cookies all cut out carefully remove the extra dough around them and place them on the parchment-lined baking sheet about an inch apart from each other. Bake for 10-12 minutes. Cool before removing the cookies from the tray so they don't break apart.

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tri colored christmas cookies on a marble counter top with sprinkles around it
tri-colored cookies on a marble counter top with sprinkles

Gluten Free Holiday Sugar Cookies (Tri-colored cookies)

Yield: 2 dozen

Super easy Gluten-Free Holiday Sugar Cookies are so good you wont even know they are gluten free!

Ingredients

  • ½ cup butter, softened
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 1 ½ tablespoons milk
  • 1 ¾ cup gluten-free flour blend
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Red and Green food coloring

Instructions

To Make the Cookie Dough:

    1. Preheat oven to 350°F
    2. In a mixing bowl, whisk together the gluten-free flour, baking powder, and salt.  Set aside
    3. Using a stand or hand mixer cream the butter and sugars together until light and fluffy, about 1 to 2 minutes
    4. Add in the milk, egg, and vanilla mix together until well blended
    5. Slowly add in the dry ingredients until all mixed together
    6. Separate your dough into 3 even balls
    7. Use red and green food coloring to color two of the dough balls

    Baking Cookies

    1. Lay parchment paper down on the counter
    1. Break up pieces of dough and place them in no particular order on the parchment paper
    2. Top with the second sheet of parchment and roll the dough out to ¼ inches
    3. Use your favorite cookie cutters to cut out dough
    4. Place dough on a parchment-lined cookie sheet about 1 inch apart and bake for 10-12 minutes
    5. Cool completely before removing it from the baking sheet so the cookies don't fall apart.

Nutrition Information:
Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 188Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 198mgCarbohydrates: 26gFiber: 0gSugar: 12gProtein: 3g

Nutritional information is not always 100% accurate.

© Grab the Mangos
christmas cookie pin

Peanut Butter Chocolate Acorns {Easy Fall Snacks}

You will love these cute little fall snacks, they are so easy to make with only 3 ingredients! These Peanut Butter Chocolate Acorns are made with mini nutter butter bites, Hershey's Chocolate Kisses, and Mini Chocolate chips. That's it, you won’t find an easier or more delicious recipe this fall! 

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Hershey kiss nutter butter acorns on a wood plate with pinecones to the top right

Peanut Butter Chocolate Acorns

Peanut Butter Chocolate acorns are a fun fall treat that your kids will love making with you. My son is really into helping in the kitchen these days and he loved helping me make this easy fall snack. He pretty much made them on his own I just helped with melting the chocolate to stick everything together. 

horizonal photo of nutter butter acorns on a table with moss and pinecones

Ingredients for Peanut Butter Chocolate Acorns

horizonal photo of ingredients for acorns

This recipe only takes three simple ingredients. 

  • Hershey Kisses- as the acorn 
  • Mini Nutter Butter Cookie bites - Acts as the top of the acorn
  • Mini Chocolate Chips- as the stem of the acorn and as the “glue” to hold them together

How to Make Peanut Butter Chocolate Acorns

close up photo of a bowl of mini chocolate chips, hershey kisses, and nutter butter bites

Unwrap the Hershey kisses and set them aside.

Melt ¼ Cup of the mini chocolate chips in a microwave-safe bowl in 30-second increments until melted stirring in between each of the 30 seconds. 

melted chocolate in a glass bowl on a gray counter top with mini chocolate chops and chocolate peanut butter acorns

Dip the bigger end of the Hershey kisses into the melted chocolate then attach the nutter butter cookie to it using the melted chocolate as the glue. Continue until you have attaches all the cookies to the kisses. Let them sit for a minute for the chocolate to completely harden.

chocolate acorns on a wood plate

reheat the chocolate for 20 seconds if it has started to harden. Then dip the mini chocolate chips into the chocolate and attach them to the other side of the nutter butter bite to make the acorn stem. Put the tray of chocolate peanut butter acorns into the fridge to harden for a few minutes.

chocolate peanut butter acorn on a wood plate with moss and pinecones as accents

How To Store chocolate peanut butter acorns

These acorns are just as easy to store as they are to make. Just put them in a zip lock bag or an airtight container and leave them on the counter or in the refrigerator.

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peanut butter chocolate kiss acorns on a wood plate

Peanut Butter Chocolate Acorns {Easy Fall Snacks}

This is an easy 3 ingredent fall dessert! Made with nutter butter cookies, hersheys kisses, and mini chocolate chips!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 minute
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • 1 12oz bag of Hershey's Chocolate Kisses
  • 1 12oz bag mini chocolate chips
  • 1 8oz bag of Nutter Butter Bites Cookies

Instructions
 

  • Unwrap the Hershey's Kisses and set them aside
  • Add ¼ cup of chocolate chips in a microwave-safe bowl. Microwave for 30 seconds intervals stirring in between each interval until melted.
  • Dip the bigger end of the Hershey kisses into the melted chocolate then attach the nutter butter cookie to it using the melted chocolate as the glue. Continue until you have attaches all the cookies to the kisses. Let them sit for a minute for the chocolate to completely harden.
  • reheat the chocolate for 20 seconds if it has started to harden. Then dip the mini chocolate chips into the chocolate and attach them to the other side of the nutter butter bite to make the acorn stem.
  • put the tray of chocolate peanut butter acorns into the fridge to harden for a few minutes.
Keyword chocolate, sweet
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Easy Peanut Butter M&M Fudge - For Halloween

Jump to Recipe

It's that time of year again! Halloween is just around the corner, and what better way to celebrate Halloween than with some easy Peanut Butter M&M Fudge? This recipe is made with a jar of fluff which makes it extra creamy and so delicious!  An added bonus is it is so easy you won't even need a candy thermometer and it will be done in less than 10 minutes.

This post may contain affiliate links. If you click and buy, I may make a commission at no cost to you. See my policy for more information.

Peanut butter M&M Fudge stacked on a wood cutting board

EASY PEANUT BUTTER M&M FUDGE

This fudge is seriously the best fudge ever! I love sweets and peanut butter so this fudge was an obvious choice, peanut buttery, creamy and delicious. What a way to kick off the Halloween season with some Easy Peanut Butter M&M Fudge! I promise you're going to love it!

over head shot of Ingredients for peanut butter fudge with m&m's

Ingredients for Peanut Butter M&M Fudge

You only need seven simple and inexpensive ingredients to whip up this perfect homemade Halloween fudge. It’s a budget-friendly recipe that you’ll love making! Plus, you likely already have some of (if not all) of these ingredients in your kitchen.

  • Peanut Butter – Any brand should do the trick, so just use your favorite. Also, use creamy not crunchy.
  • Sugar - Plain white granulated sugar is called for here, nothing fancy!
  • Butter – it’s best to use unsalted butter.
  • Evaporated Milk – This helps create the creamy consistency for the fudge.
  • Marshmallow Fluff – This is one of my favorite ingredients! It helps create the sweet flavor and decadent, velvety consistency of fudge.
  • Vanilla - Pure vanilla extract will always give you the best flavor.
  • Halloween M&M's – They balance well with the peanut butter.
up close photo of peanut butter fudge ingredients

How to Make Halloween Peanut Butter Fudge WIth M&M's

Start by lining a 13x9 inch baking pan with parchment paper or you can spray it with cooking spray. Set aside.

Combine butter, sugar, and milk in a heavy saucepan. Bring the pan to a full boil over high heat, stirring constantly. This won't take long so make sure you stay close.

Reduce the heat to medium and continue to stir for 5 minutes. Remove from heat. Stir in peanut butter until fully melted.

putting butter in sauce pan
pouring milk into the sauce pan with the butter and sugar
stirring in peanut butter

Add jar of fluff and vanilla, beat until well blended and fluff is fully melted and combined. Fold in candy immediately.

Fold in candy immediately. Spread in a 13x9 inch baking pan, greased or lined with parchment. I like to put the fudge in the refrigerator for 1-2 hours or until firm. Cut into squares as big or small as your heart desires and serve!

adding in fluff to peanut butter mixture
pouring fudge into parchment paper lined pan
fudge in parchment paper lined baking dish

Do I Need To Chill Fudge?

Chilling the fudge helps it set up nice and quickly, so you can cut it into pieces and eat it faster! The fudge will be pretty soft and might not hold its shape if it is left out at room temperature for too long, but that won't affect how delicious and creamy the fudge tastes!

fudge on a spatula

How To Store HomeMade Peanut Butter M&M Fudge

If you plan on eating the fudge within a couple of days, you can store fudge at room temperature. Line a container with parchment paper, make sure the container has an air-tight lid. This will help keep the fudge from drying out. You can find my favorite baking dish with a lid by clicking here.

If you think it will take more than a couple of days to eat this fudge then keep it in the refrigerator in an air-tight container.

You can always freeze this fudge as well. To freeze fudge, wrap each piece of fudge in parchment paper and then wrap it in plastic wrap. Put the wrapped pieces in a freezer zip-lock bag it will keep in the freezer for 2-3 months. To thaw, pull a wrapped piece of fudge out of the freezer and leave it on the counter until it's thawed.

above photo of fudge stacked up on a wood cutting board

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This post may contain affiliate links. If you click and buy, I may make a commission at no cost to you. See my policy for more information.

fudge stacked up on a wood cutting board

Easy Peanut Butter M&M Fudge - For Halloween

What better way to celebrate Halloween than with some easy Peanut Butter M&M Fudge? This Peanut Butter M&M Fudge is smooth, creamy, and soft with a delicate mixture of chocolate and peanut butter where neither flavor overpowers the other.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Course Dessert
Cuisine American
Servings 0 people

Ingredients
  

  • 1 jar Fluff
  • 2 ½ cups Sugar 
  • ¾ Cup Butter 
  • ⅔ Cup Evaporated Milk
  • 1 ½ Cup Creamy Peanut Butter
  • 1 teaspoon teaspoon Pure Vanilla
  • 1 ½ Cup Halloween M&M's

Instructions
 

  • Line a 13x9 inch baking pan with parchment paper or you can spray it with cooking spray. Set aside.
  • Combine butter, milk, sugar, and salt in a heavy saucepan. Bring to a full boil over high heat, stirring constantly. Once it comes to a boil reduce the heat to medium and continue to stir for 5 minutes. Remove from heat.
  • Stir in peanut butter until fully melted.
  • Add jar of fluff and vanilla, mix until well blended and fluff is fully melted.
  • Fold in candy immediately.
  • Spread in a 13x9 inch baking pan, greased or lined with parchment. I like to put the fudge in the refrigerator for 1-2 hours or until firm.
  • Cut into squares as big or small as your heart desires and serve!
Keyword dessert, Halloween
Tried this recipe?Let us know how it was!

Tag us on Instagram @grabthemangos and give us a rating and review right here in the comments! And don't forget to pin and save it for next time!

The Ultimate Halloween Trail Mix

This Ultimate Halloween Trail Mix is so easy and makes the perfect treat for Halloween parties and Halloween-themed events. I make this Halloween snack mix every year with my kids for their classroom Halloween parties and it's always a hit! It only takes a handful of ingredients and under 5 minutes and your kids will love helping you make it! Parties can be so tedious and stressful to plan, so why not let this Halloween trail mix do all the work for you?

Jump to Recipe
halloween trail mix in a white bowl with a Skelton in the background

This post is more to give you an idea of ingredients than it is a recipe so you can if you are missing something or don't like something just change it out with something else. Make this recipe your own by adding your family's favorite Halloween candy, add more of what you like, take out what you don't. It will still taste amazing!

rows of trail mix ingredients on a cookie sheet

Ingredients For Halloween Trail Mix

The ingredients are simple and can be customizable with all your favorite Halloween candy and snacks. For all the measurements, see the recipe card below.

  • Chex Mix
  • Reese’s Pieces
  • Mini Reese’s Peanut Butter Cups
  • White chocolate covered pretzel
  • Chocolate covered pretzels
  • White chocolate chips
  • Caramel Popcorn
  • Brach’s Autumn Mix - You could use a bag of candy corn and candy pumpkins if you can't find the autumn mix.
close up of halloween trail mix on a cookie sheet

How To Make The Ultimate Halloween Trail Mix

This is so simple to make you just combine all the ingredients in a large bowl and mix it together with a big spoon or your hands. When you are done store it in a ziplock bag, jar, or an air-tight container.

the ultimate halloween trail mix in a white bowl on a table

Other Fun Ingtedients we like:

  • Marshmallows
  • M&M's
  • Regluar or Cheddar Popcorn
  • Nuts- Any Kind But We Like Peanuts or Cashews
  • Tiny Twists Pretzels
  • Raisinets or plain raisins
  • Royal Icing Eyeballs
horizonal top view of trail mix in a white bowl

Storing The Ultimate Halloween Trail Mix

Keeping trail mix at room temperature in a tightly sealed container keeps it fresh longer. I like to keep it in a mason jar, plastic ziptop bags, or Tupperware containers with a tightly sealed lid. It will keep for at least 2 weeks and sometimes longer if sealed tightly.

trail mix close up

More Halloween Recipes:

Here are some more easy Halloween treats you can make for your upcoming Halloween Parties!

GLUTEN-FREE HALLOWEEN CANDY CORN GHOST CUPCAKES -These Gluten-Free Halloween Candy Corn Ghost Cupcakes are so cute and easy to make!

NO-BAKE PUMPKIN CHEESECAKE MUMMY TRUFFLES (GLUTEN-FREE) - These easy gluten-free no-bake white chocolate pumpkin cheesecake truffle mummies are the perfect treat to make with your little ghosts & goblins.

HALLOWEEN MUMMY HOT DOGS - These Halloween Mummy Dogs make the perfect fun addition for your Halloween party or dinner. We make this mummy hot dog recipe every year as it is an easy fun dinner for my kids!

horizonal photo of Halloween trail mix in a white bowl with a spider to the right
halloween trail mix in a white bowl above photo

The Ultimate Halloween Trail Mix

Learn how to make the perfect Halloween Treat with this quick and easy recipe!
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Dessert, Snack, sweets, Treat
Cuisine American
Servings 0

Ingredients
  

  • 1 Cup Chex Mix
  • 9.9 oz Bag Reeses Peices
  • 7.6 oz Bag Reeses Minis Unwrapped
  • 7.5 oz Bag White Cholate Covered Pretzels
  • 7.5 oz Bag Chocolate Covered Pretzels
  • 1 Cup White Chocolate Chips
  • 2 Cups Caramel Popcorn
  • 1 bag Autum Mix Candy (Candy Corns and Pumpkins)

Instructions
 

  • Add all ingredents in a bowl and mix with a spoon our your hands
  • Store in mason jars, ziplock bags, or tuberware with a tight fitting lid.
Keyword Halloween
Tried this recipe?Let us know how it was!

Tag us on Instagram @grabthemangos and give us a rating and review right here in the comments! And don't forget to pin and save it for next time!

Gluten-free Halloween Candy Corn Ghost Cupcakes

We love Halloween around here, don't you? These Gluten-Free Halloween Candy Corn Ghost Cupcakes are so cute and easy to make! This is the perfect recipe for a Halloween treat, especially if you love gluten-free baking. These cute Halloween cupcakes are light and airy, and the creamy, fluffy frosting is absolutely delicious!

Jump to Recipe
Four Halloween Candy Corn Ghost Cupcakes on a wood serving plater. With candy corns around it.

using Gluten-Free Flour

I like to use King Authors gluten-free measure for measure flour or Bob Red Mill's 1-1 Gluten-Free Flour both yield similar results. They are perfect for baking these gluten-free ghost cupcakes because they give the cupcakes a great gluten-free texture.

If you are familiar with gluten-free baking you know you usually have to add xanthan gum to gluten-free recipes to help bind the baked good together and it helps to replace the elasticity and texture of gluten. Well, both of these flours already have the xanthan gum in them, so you don't have to worry about that.

If you can't find either of these flours or you just want to use a different gluten-free flour that doesn't have xanthan gum you can add 1 teaspoon xanthan gum to the recipe. But make sure to check because adding xantham gum to flour that already has it in it will make your cupcakes very gummy.  

Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

horizonal photo 7 Candy Corn Ghost Cupcakes on a wood serving plater. With candy corns around it.

Equipment Needed To Make Cupcakes

  • Cupcake pan - you can't make cupcakes without the pan!
  • A hand mixer, stand mixer or whisk.
  • I like to use cupcake liners so I don't have to worry about the cupcakes sticking and it helps with clean up. For this recipe, I used cute Halloween liners that I found at Target.
  • I like to use a scoop to make all my cupcakes the same size so they bake evenly. For these cupcakes, I used a #20 scoop it is a standard cupcake size. Click here to find it on Amazon. (you can always use a tablespoon and to add the batter to each cupcake pan)
horizonal above photo of Halloween cupcakes

Tips for Making These The Best Gluten-Free Cupcakes

  • Make sure you cream the butter and sugar completely. This will ensure that your cupcakes turn out perfect and that they’re not too dense.
  • Let your cupcakes cool completely before you frost them. If you don’t let your cupcakes cool completely the buttercream will melt and all your pretty piping will be ruined. You want the frosting to stay smooth and velvety.
  • Everyone’s oven is slightly different. I like to turn my pan halfway through baking and towards the end of the baking time I keep a close eye on the oven.
  • Use Good Vanilla since it is one of the main flavors in this recipe I wouldn't skimp on it for these cupcakes.
  • Make sure to measure your flour properly. You want to scoop your floor then use a knife to level it so you get the right amount.
  • Use room temperature eggs and room temperature butter. At room temperature, egg yolks break more easily, allowing them to mix more evenly with the egg whites and other ingredients. 
  • Don't overfill your cupcake liners or they won't rise properly and you may end up with lopsided cupcakes.
ingredients for Halloween cupcakes including eggs on a wood cutting board

Reasons To Use Room Temperature Eggs

I always like to use room-temperature eggs while baking. You will get better volume and achieve a lighter, fluffier texture in your baked goods. In addition, room-temperature eggs will whip up faster and more easily than cold eggs. Room temperature egg yolks are also easier to incorporate into the batter at the beginning of mixing, which further contributes to a light and fluffy product.

You can leave eggs out on the counter with your butter for about 30 minutes before baking. If you forget to take your eggs out of the fridge just put them in a bowl of warm NOT hot water for 10-15 minutes or so and they will be at room -temperature by baking time.

When a recipe calls for an egg-white like this one does first separate your egg white from the yoke while cold because it is easier when still chilled. Then let your egg white come to room temperature in the bowl before adding to your cake mixture.

Do not leave your eggs sitting at room temperature for more than 2 hours because bacteria can grow in them.

ingredients for gluten free Halloween cupcakes on a wood table with candy corns around it

Ingredients For gluten-free Vanilla Cupcakes

  • Gluten-Free One For One Flour
  • Unsalted Butter - At Room Temperature
  • Sugar
  • Large Egg - At Room Temperature
  • Egg White - At Room Temperature
  • Baking Powder
  • Pure Vanilla Extract
  • Almond Extract (optional)
  • Skim Milk - You Can Also Use Whole Milk or Almond Milk
  • Kosher Salt
ingredients for gluten free halloween cupcakes, including candy corn, butter, flour

Making Your Candy Corn Ghost Cupcakes

Now let's get to baking these Halloween candy corn ghost cupcakes!

About 30 minutes before baking take out your eggs and butter for your cupcakes and frosting so it can soften. Go ahead and separate your egg white from the egg yolk because it will be easier to do while it's still cold.

Preheat your oven to 325 degrees with a rack in the middle of the oven and Line your cupcake pan with cupcake liners and set it aside.

cupcake pan with liners on a table with candy corns

Measure flour by scooping it into a measuring cup then use a knife to level flour off then add it to a small bowl. Combine the baking powder, and salt into the small bowl with the flour. Set flour mixture aside.

In a large mixing bowl, either using a stand mixer or an electric hand mixer with the whisk attachment beat butter and sugar until creamed and combined.

butter and sugar in a stand mixer for halloween cupcakes

If your mixer doesn’t have a whisk attachment, beat for 5 minutes using the paddle attachment. If you only have a regular hand whisk mix quickly for 5-8 minutes until thickened.

Add egg and beat on low for 30 seconds or so, add in egg white and continue to beat on low to combine. Add in milk, pure vanilla extract, and almond extract mix until thickened, about 2 minutes at medium-high speed.

butter, sugar, and vanilla in a stand mixer for halloween cupcakes

Add the flour mixture of dry ingredients to the bowl and mix by hand or on the low speed of a mixer until just combined. Scrape the bottom and sides of the bowl, then mix again only for a few seconds to fully incorporate. DO NOT OVERMIX your batter or it will become tough.

adding powder sugar to a stand mixer for Candy corn ghost cupcakes

Pour batter evenly into the cupcake liners, filling them about ¾ of the way. I use a #20 scoop to get an even amount of batter each time. Bake for 18-20 minutes. Do a toothpick test at 18 minutes to check for doneness.

Once your cupcakes are done cooking let them cool completely before you frost them.

cooked cupcakes on a cooling wrack with candy corn

ingredents for buttercream frosting

  • Unsalted Butter - softened
  • Powdered Sugar
  • Pure Vanilla Extract
  • Almond Extract
  • Heavy Cream
  • Kosher Salt
  • Yellow And Orange Food Coloring
  • Royal Icing Eyes - for garnish
  • Pastry Bags And Tips - Wilton #30 and Wilton #1A
frosting in three white bowls on a wood table for cupcakes

Making vanilla buttercream frosting for candy corn ghost cupcakes

Place room temperate unsalted butter in a large bowl, you can use an electric hand mixer or stand mixer if you have one. Beat butter until it is creamed and fluffy (about 3-5 minutes) at high speed.

butter in a mixing stand mixing bowl

Lower the speed of the mixer. Add 1 cup of powdered sugar at a time alternately, beating after each addition of powdered sugar. Add cream, add salt, and add pure vanilla extract and almond extract to the bowl mix until combined. You can add in more heavy cream if needed for desired consistency.

collage of butter and sugar being beat in stand mixer for cupcakes

Decorating Instructions for candy corn ghost cupcakes

Evenly divide frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange food coloring drops.

3 bowls of frosting one yellow one white one orange on a wood table

Fill 3 pastry bags with each colored frosting. For the yellow and orange frosting use a closed star tip (Wilton 30 tip) you can find it on amazon by clicking here. For the white frosting using a round tip (Wilton 1A) you can find it on Amazon by clicking here.

orange butter cream frosting in white bowl with a whisk

Use your orange pastry bag and go around the bottom of each of the cupcakes at an angle, then do the same thing with your yellow frosting layering it around the top of the orange frosting.

Take your white pastry bag of frosting and layer it on top of the yellow frosting going around the cupcake to make it look like a ghost. Last, Finish your cupcakes with royal icing eyes. Now you have the cutest little candy corn ghost cupcakes for Halloween.

gluten-free halloween cupcakes on a wood plater sitting on a wood table with a jar of candy corn in the background

How To Store Candy Corn Ghost Cupcakes

You can leave these cute cupcakes out on the counter covered for several hours but at the end of the day, if you still have some left it is best to store leftover cupcakes in the refrigerator tightly covered so the cake does not dry out, they will last up to 5 days.

If you are taking these cupcakes to a Halloween party, chilling them in the refrigerator for 20-30 minutes will make them more stable for transport.

You can find my favorite cupcake container on Amazon by clicking this link.

Some more Halloween recipes to try

NO-BAKE PUMPKIN CHEESECAKE MUMMY TRUFFLES (GLUTEN-FREE)

HALLOWEEN MUMMY HOT DOGS

Halloween Cupcakes

More Sweet Recipes TO try

EASY BAKED CINNAMON APPLES

ALMOND FLOUR DOUBLE CHOCOLATE MUFFINS

GLUTEN FREE ALMOND COOKIES

gluten free candy corn ghost cupcakes

Gluten-Free Candy Corn Ghost Cupcakes

A recipe for delicious gluten-free Halloween cupcakes that look like candy corn ghosts! Perfect for children's parties!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Course sweets
Cuisine American
Servings 12 People

Ingredients
  

INGREDIENTS FOR CUPCAKES

  • 1 ⅓ cup Gluten Free Flour
  • 1 cup Sugar
  • 1 ¼ teaspoon Baking Powder
  • ½ tsp Salt
  • 6 tablespoon Unsalted butter
  • 1 large Egg
  • 1 Eggwhite
  • ½ cup skim milk (can substite whole milk or almound milk)
  • 1 tablespoon Pure Vanilla Extract
  • ½ teaspoon Almond Extract (optional)

INGREDIENTS FOR BUTTERCREAM FROSTING

  • 1 cup Unsalted Butter
  • 4 cups Powdered Sugar
  • 1+ tablespoon Cream (can also use milk or almond milk)
  • 1 pinch Salt
  • 2 tablespoon Pure Vanilla Extract
  • ¼ teaspoon Almond Extract (optional)
  • 1 pack Royal Icing Eyes
  • 2+ drops Yellow Food Coloring
  • 2+ drops Orange Food Coloring

Instructions
 

BEFORE YOU START BAKING

  • About 30 minutes before baking take out your eggs and separate your egg white from the yoke while still cold as it will be easier than when at room temperature. Take Butter out of the refrigerator for both cake and frosting let it get to room temperature on the counter with your eggs.
  • Line your cupcake pan with cupcake liners and set it aside.
  • Preheat your oven to 325 degrees with a rack in the middle of the oven.

HOW TO MAKE CUPCAKES

  • Measure Flour by scooping it into a the measuring cup then use a knife to level flour off then add it to a small bowl. Combine the baking powder, and salt into the small bowl with the flour. Set flour mixture aside.
  • In a large mixing bowl, either using a stand mixer or an electric hand mixer with the whisk attachment, beat butter and sugar until creamed and combined. Add egg and beat on low for 30 seconds or so, add in egg white and contunie to beat on low to combine. Add in milk, pure vanilla extract, and almond extract mix until thickened, about 2 minutes at medium-high speed. (see notes)
  • Add the flour mixture of dry ingredients to the bowl and mix by hand or on the low speed of a mixer until just combined. Scrape the bottom and sides of the bowl, then mix again only for a few seconds to fully incorporate. DO NOT OVER MIX or your batter will become tough.
  • Pour batter into the cupcake liners, filling them about ¾ of the way. I use a #20 scoop to get even amount of batter each time. Bake for 18-20 minutes. Do a toothpick test at 18 minutes to check for doneness.

HOW TO MAKE BUTTERCREAM FROSTING

  • Beat butter until it is fluffy (about 3-5 minutes) on high speed, lower the speed to low, add in 1 cup of powdered sugar at a time alternately, beating after each addition.
  • Add cream, salt, and vanilla extract, and almond extract to the bowl mix until combined. You can add in more heavy cream if needed for desired consistency. The mixture should be very fluffy.

HOW TO DECORATE CUPCAKES

  • Evenly divide frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange food coloring drops. Fill 3 pastry bags with each colored frosting. For the yellow and orange frosting use a closed star tip (Wilton 30 tip) for the white frosting using a round tip (Wilton 1A)
  • Use your orange pastry bag and go around the bottom of each of the cupcakes at an angle, then do the same thing with your yellow frosting layering it around the top of the orange frosting.
  • Take your white pastry bag of frosting and layer it on top of the yellow frosting going around the cupcake to make it look like a ghost. Finish your cupcakes with royal icing eyes.

HOW TO STORE CUPCAKES

  • You can leave these cute cupcakes out on the counter covered for several hours but at the end of the day, if you still have some left it is best to store leftover cupcakes in the refrigerator tightly covered so the cake does not dry out, they will last up to 5 days.

Notes

If your mixer doesn’t have a whisk attachment, beat for 5 minutes using the paddle attachment. If you only have a regular hand whisk mix quickly for 5-8 minutes until thickened.
Keyword Cupcakes, Halloween
Tried this recipe?Let us know how it was!

Tag us on Instagram @grabthemangos and give us a rating and review right here in the comments! And don't forget to pin and save it for next time!

This post may contain affiliate links. If you click and buy, I may make a commission at no cost to you. See my policy for more information.

Easy Slow Cooker Pumpkin Butter

Homemade Slow Cooker Pumpkin Butter is a perfect fall treat! Plus, it's incredibly easy to make in your crock-pot no added sugar, gluten-free, and vegan - just pure natural yumminess!

Jump to Recipe
pumpkin butter in mason jars on a white table with muffins with pumpkin butter on top

WHAT IS THIS HOMEMADE PUMPKIN BUTTER MADE OF?

Traditionally pumpkin butter is a mixture of pumpkin puree, spices, and sugar that get cooked down to a sweet and thick spread, like apple butter. I made this homemade pumpkin butter with canned pumpkin puree so it would be even easier but you could use homemade pumpkin puree instead if you like. Then the pumpkin puree is slow-cooked with pure maple syrup (or a sweetener substitute of your choice) apple cider, pumpkin pie spice, cinnamon sticks, and vanilla until it is the perfect texture for spreading on toast, sandwiches, or enjoying at breakfast. Making pumpkin butter is easy, fast, and without special equipment. All you need is a slow cooker/crock-pot.

Does Pumpkin Butter Contain Butter?

No, pumpkin butter does not contain actual butter it's actually dairy-free. It is pumpkin in a rich tasty spreadable form kinda like apple butter.

horizonal above photo with pumpkin butter in a mason jar and fall leaves around it with a muffin

SLOW COOKER PUMPKIN BUTTER INGREDIENTS

Before making this pumpkin butter, make sure you have these simple ingredients on hand.

  • 2 15oz cans pure pumpkin puree- make sure it is pumpkin puree and NOT pumpkin pie. This is my favorite.
  • Sugar-free apple cider or apple Juice
  • 2-3 cinnamon sticks or ½ teaspoon of ground cinnamon
  • pumpkin pie spice - for all the amazing autumn flavors
  • lemon juice - adds so acidity and freshness.
  • Pure vanilla extract - this adds a subtle but delicious flavor
  • Pure Maple Syrup -Grade A will give this the best flavor
  • Salt- to balance out the sweet
all the ingredients for pumpkin butter in a crockpot

HOW TO MAKE SLOW COOKER PUMPKIN BUTTER

This easy pumpkin recipe requires no prep work or hands-on cooking time because this pumpkin butter is easy to make in your slow cooker.

Before making this recipe decide which sweetener you want to use in the pumpkin butter. If you choose to use pure maple syrup then using grade A will give it the best flavor.

Add pumpkin puree and maple syrup (or sweetener of choice) to a slow cooker.

Stir the pumpkin mixture together until the pumpkin is completely blended with the sugar.

Now add apple cider, pumpkin pie spice, vanilla, lemon juice, salt, and cinnamon sticks or ground cinnamon.

Turn your slow cooker to low for 5-6 hours or high for 4 hours stirring every 45 minutes or so until done.

You will know the pumpkin butter is done when the color has deepened and the pumpkin puree mixture has thickened.

Taste to see if you need to adjust seasonings adding more brown sugar or pure maple syrup for sweetness, cinnamon or pumpkin pie spice for flavor, lemon juice for acidity.

close up photo of pumpkin butter on a wood knife

How To Make This Pumpkin Butter WITHOUT a slow cooker

If you don't have or want to use a crockpot, you can also make pumpkin butter on the stove it will just take a little more patience.

To make this on the stovetop, add all of your ingredients in a medium-size saucepan over medium-high heat and cook until it starts to bubble then reduce the heat to low. Cook uncovered for 30-45 minutes, stirring often.

The pumpkin butter is done when the color has deepened and the pumpkin puree mixture has thickened.

Taste to see if you need to adjust seasonings adding more brown sugar or pure maple syrup for sweetness, cinnamon or pumpkin pie spice for flavor, lemon juice for acidity.

WHY PUMPKIN BUTTER CAN’T BE CANNED

It is not recommended to can pumpkin butter because the density of the pumpkin puree prevents the right amount of heat transfer to the center of the jar and might allow harmful bacteria to survive. Also, Pumpkin butter is a low acid food and is not recommended to can at home because pumpkin and pumpkin puree does not have enough acidity to safely preserve it using the water bath method the pH of pumpkin butter isn’t low enough to suppress botulism growth. It is best to freeze this pumpkin butter for long-term storage.

close up of pumpkin butter on a muffin

HOW TO STORE SLOW COOKER PUMPKIN BUTTER

You will want to store this slow cooker pumpkin butter in an air-tight container. I like to store my pumpkin butter in ball mason jars as I find they work best and you can store them both in the fridge as well as the freezer. Click here to find them on Amazon.

HOW LONG DOES PUMPKIN BUTTER LAST AFTER OPENING?

Pumpkin Butter will last up to 2-3 weeks in the fridge in an air-tight container or air-tight mason jar. You can also freeze the pumpkin butter for up to 3 months in a ball mason jar or a freezer-safe container. Click here to find them on Amazon.

WHAT TO USE PUMPKIN BUTTER ON

This pumpkin butter is great on fresh-made bread like my Almond Bread Recipe or my Oatmeal Honey Bread, Pumpkin Cookies, Muffins, or Pancakes. It's also delicious in oatmeal with a splash of non-dairy milk. Or you can add a dollop to your coffee instead!

close up of muffin with pumpkin butter smeared on top

Here are some more pumpkin recipes you may enjoy!

DAIRY-FREE CHICKPEA PUMPKIN PIE (+GLUTEN FREE PIE CRUST)

MAPLE PUMPKIN PIE OATMEAL

GLUTEN-FREE PUMPKIN CINNAMON ROLLS

Here are some more slow cooker recipes you may enjoy!

SLOW COOKER HEALTHY BEEF CHILI RECIPE

CROCK POT BBQ PULLED PORK

BBQ PULLED CHICKEN SANDWICHES WITH MANGO SLAW

pumpkin butter on a table with pumpkin muffins

Easy Slow Cooker Pumpkin Butter

This easy pumpkin recipe requires no prep work or hands-on cooking time because this pumpkin butter is easy to make in your slow cooker.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours
Course sweets
Cuisine American
Servings 10

Equipment

  • Slow Cooker

Ingredients
  

  • 2 15 oz cans pumpkin puree (NOT pumpkin pie)
  • ⅔ cups unsweetened apple cider
  • ½ cups pure grade A maple syrup
  • 1 tablespoon lemon juice (fresh if you have it)
  • 1 tsp pure vanilla extract
  • 1 tablespoon pumpkin spice
  • 2-3 cinnamon sticks (or ½ teaspoon of ground cinnamon)
  • ¼ teaspoon salt

Instructions
 

  • Add pumpkin puree and maple syrup to slow cooker
  • Stir the pumpkin mixture together until the pumpkin is completely blended with the pure maple syrup
  • Now add apple cider, pumpkin pie spice, vanilla, lemon juice, salt, and cinnamon sticks (or ground cinnamon)
  • Turn your slow cooker to low for 5-6 hours or high for 4 hours stirring every 45 minutes. You will know the pumpkin butter is done when the color has deepened and the pumpkin puree mixture has thickened.
  • Taste to see if you need to adjust seasonings adding more brown sugar or pure maple syrup for sweetness, cinnamon or pumpkin pie spice for flavor, lemon juice for acidity.
  • Let completly cool for up to one hour before adding to mason jars or air -tight container
  • store in the refregerator in an airtight container or mason jar for up to 3 weeks or in the freezer for up to 3 months
Keyword pumpkin
Tried this recipe?Let us know how it was!
slow cooker pumpkin butter collage

This post may contain affiliate links. If you click and buy, I may make a commission at no cost to you. See my policy for more information.

Tag us on Instagram @grabthemangos and give us a rating and review right here in the comments! And don't forget to pin and save it for next time!

No-Bake Pumpkin Cheesecake Mummy Truffles (Gluten-Free)

Halloween is just around the corner... do you have your treats yet? These easy gluten-free no-bake white chocolate pumpkin cheesecake truffle mummies are the perfect treat to make with your little ghosts & goblins. Pumpkin flavor and white chocolate are a classic combination, and there is no better way to combine them than in a truffle. These gluten-free mummies are sure to delight everyone at your Halloween party!

Pumpkin truffle covered in white chocolate on a white pedestal plate with fake spiders and snakes around the bottom.

White Chocolate Pumpkin Cheesecake Mummy Truffles

The combination of pumpkin and white chocolate is truly classic. The smooth creamy white chocolate melts perfectly with the warm spiced pumpkin cheesecake. The mixture of ginger snap cookie crumbs and graham cracker crumbs makes for a wonderful balance of flavors.

ingredient shot of pumpkin truffles

How To Make White Chocolate Pumpkin Cheesecake Mummy Truffles:

In just a few easy steps you will have these truffles made. These mummies are perfect for little hands to help with, and they're sure to be a hit at your Halloween party!

Start by softening your cream cheese in a bowl - Then add your pumpkin puree, cinnamon, and salt gingersnap crumbs, graham cracker crumbs, powdered sugar. Mix until smooth.

ingredients in a white bowl

Melt Chocolate For Dough - Put ½ a cup of white chocolate chips in a microwave bowl. Microwave for 30 seconds at a time in the microwave, stirring in between each interval. Be careful not to overheat the chocolate, if it looks like it is starting to separate remove it from the microwave and stir until smooth again. Add the melted Chocolate to the truffle mixture and stir until combined.

white chocolate baking chips in a white bowl

Chill The Dough - Cover and chill the dough in the refrigerator for approximately an hour until the dough is solid enough to roll into balls. You can speed up the process by putting the dough in the freezer for 30 minutes. 

white bowl of truffle mixture

Roll Into Balls - When the rolled balls are cold enough, roll the mixture into 14-16 balls and add a toothpick into each truffle. Place truffles on a parchment-lined cookie sheet.

inside of truffle ball with toothpicks

Melt Chocolate For Dipping - Melt the remaining ½ white chocolate chips or white dipping chocolate in a small bowl. Again, Put ½ a cup of white chocolate chips in a microwave bowl.

Microwave for 30 seconds at a time in the microwave, stirring in between each interval. Be careful not to overheat the chocolate, if it looks like it is starting to separate remove it from the microwave and stir until smooth again.

Dipping Truffles in Chocolate - Use the toothpicks to dip each truffle ball into the white chocolate, making sure to coat all sides.  Place the chocolate-covered truffle balls back on the baking sheet lined with wax paper.  Chill for 5 minutes so the chocolate can harden.  

Once the chocolate has hardened on the truffles - drizzle more white chocolate over the truffles with a spoon, moving the spoon back and forth quickly to create thin lines.

Mummies Eyes - Once all the chocolate has hardened on the truffles use a Q-tip soaked in red food coloring to make the mummy eyes. Carefully tap where you want the eyes on the truffle then handle it carefully to make sure you don’t wipe the eyes off. 

white chocolate truffles

No-Bake Pumpkin Cheesecake Mummy Truffles (Gluten-Free)

Easy gluten-free no-bake white chocolate pumpkin pie cheesecake mummy truffles. Pumpkin flavor and white chocolate are a classic combination, and there is no better way to combine them than in a truffle
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Refrigeration 1 hour
Total Time 1 hour 10 minutes
Course sweets
Cuisine American
Servings 8

Ingredients
  

  • 3 oz cream cheese (softened)
  • ½ cup canned pumpkin puree
  • 1 ½ cup ginger snap cookie crumbs
  • ⅓ cup graham cracker crumbs
  • 3 tablespoon powered sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 cup white chocolate chips (read notes) ½ cup of chocolate goes into the truffles the other ½ cup is for dipping the truffles.

Instructions
 

MAKING TRUFFLES

  • Start by softening your cream cheese in a bowl
  • Then add your pumpkin puree, cinnamon, and salt gingersnap crumbs, graham cracker crumbs, powdered sugar. Mix until smooth.
  • Melt Chocolate For Dough put ½ a cup of white chocolate chips in a microwave bowl. Microwave for 30 seconds at a time in the microwave, stirring in between each interval. Be careful not to overheat the chocolate, if it looks like it is starting to separate remove it from the microwave and stir until smooth again.
  • Add the melted Chocolate to the truffle mixture and stir until combined.
  • Chill The Dough - Cover and chill the dough in the refrigerator for approximately an hour until the dough is solid enough to roll into balls. You can speed up the process by putting the dough in the freezer for 30 minutes.
  • Roll Into Balls - When the rolled balls are cold enough, roll the mixture into 14-16 balls and add a toothpick into each truffle. Place truffles on a parchment-lined cookie sheet.

HOW TO DIP TRUFFLES

  • Melt the remaining ½ white chocolate chips or white dipping chocolate in a small bowl. Again, Put ½ a cup of white chocolate chips in a microwave bowl. Microwave for 30 seconds at a time in the microwave, stirring in between each interval. Be careful not to overheat the chocolate, if it looks like it is starting to separate remove it from the microwave and stir until smooth again.
  • Dipping Truffles in Chocolate - Use the toothpicks to dip each truffle ball into the white chocolate, making sure to coat all sides. Place the chocolate-covered truffle balls back on the baking sheet lined with wax paper.
  • Chill in the refergerator for 5 minutes so the chocolate can harden
  • Once the chocolate has hardened on the truffles drizzle more white chocolate over the truffles with a spoon, moving the spoon back and forth quickly to create thin lines.

MUMMIES EYES

  • Once all the chocolate has hardened on the truffles use a Q-tip soaked in red food coloring to make the mummy eyes. Carefully tap where you want the eyes on the truffle then handle carefully to make sure you don’t wipe the eyes off.

STORING TRUFFLES

  • Since these truffles are so delicate, it is best to store them in the fridge or freezer. I recommend keeping them in a Ziploc bag or air-tight container. You can also wrap each ball individually in plastic wrap if you want to give them as little gifts at Halloween time!

Notes

1 cup of white chocolate is split between the truffles and dipping. 

Nutrition

Serving: 2pieces
Keyword cookies, pumpkin, quick and easy, sweet, truffle, white chocolate
Tried this recipe?Let us know how it was!
white chocolate truffles on a white plate

Q&A

Why use both gluten-free ginger snaps and graham crackers?

A great truffle needs a great "dunking" agent. There are many cookie options out there, but I think ginger snaps and graham crackers provide the perfect blend of flavors to stand up against the creamy white chocolate. The crisp snap of the ginger snaps pairs perfectly with the buttery graham cracker crumbs.

And ginger snaps are traditional for this time of year because they have the perfect combination of molasses spices for autumn baking. And since pumpkin is available everywhere right now... it seems like the perfect time to combine ginger snaps & pumpkin together.

Where To Find Gluten-Free Ginger Snaps and Graham Crackers:

You can usually find both in your local grocery store, my store always has gluten-free graham crackers but the ginger snaps can sometimes be more difficult to find. I like the Mi-del brand for ginger snaps which you can order on Amazon if your local store doesn't have them.

Why is white chocolate white?

It may surprise you that the white chocolate that melts in your mouth is not actually chocolate. Real chocolate comes from the cocoa bean, which is fermented and dried before it can be turned into something edible. White chocolate, on the other hand, gets its name because it doesn't contain any cocoa powder at all... instead, real vanilla beans are blended together with sugar, cocoa butter, milk powder, and lecithin.

Gluten-Free Canned Pumpkin Puree

Did you know that almost all canned pumpkin is gluten-free? I love using canned pumpkin puree because you can keep it on hand all year for recipes like this white chocolate pumpkin cheesecake truffle mummies recipe. The Libby's brand is certified gluten-free, just be sure you are buying 100% pure pumpkin and not one of the other pumpkin varieties that are often available.

white chocolate mummy truffles on a plate with fake spiders

To Store White Chocolate Pumpkin Mummy Truffles

Since these truffles are so delicate, it is best to store them in the fridge or freezer. I recommend keeping them in a Ziploc bag or air-tight container. You can also wrap each ball individually in plastic wrap if you want to give them as little gifts at Halloween time!

white chocolate mummy truffles collage with truffles on a white plate

More Sweet recipes for you to love

Soft and Fluffy Pumpkin Chocolate Chip Cookies

Maple Pumpkin Pie Oatmeal

Gluten-Free Pumpkin Cinnamon Rolls

Tag us on Instagram @grabthemangos and give us a rating and review right here in the comments! And don't forget to pin and save it for next time!

Halloween Mummy Hot Dogs

These Halloween Mummy Dogs make the perfect fun addition to your Halloween party or dinner. We make this mummy hot dog recipe every year as it is an easy fun dinner for my kids and every year they love them!

halloween hotdog mummys on a plate with a fake spider on top of them and a bowl of ketchup and mustard.

These hot dogs are easily made with a can of Pillsbury crescent rolls, (you can use a can of Pillsbury pizza dough too but I like the flakiness of the crescent rolls) hot dogs, and whatever kind of candy eyes your kids like, that’s it.  It doesn't get any easier!

Plate with raw hotdogs, and bowls of ketchup and mustard with a bowl to the top left of candy eyes and a can of crescents on the top right

I will walk you through exactly how I made these with all the tips and tricks I used to make these yummy Halloween Mummy Dogs!

can of crescent dough rolled out on a cutting board

First, unwrap your crescent rolls and use your fingers to pinch the dough together so it's one big rectangle.

can of crescent rolls cut into long ways into strips on a cutting board

Use a pizza cutter or a sharp knife to cut the dough into roughly 10 small strips to wrap around the hotdogs.

hotdogs wrapped in the crescent roll dough on parchment lined baking sheet

Wrap one peice of dough around each hotdog, making sure to leave a space for the eyes. Please wrapped hotdogs on a parchment lined baking dish. Bake for 13-15 minutes until dough is golden brown.

cooked mummy dogs with candy googly eyes on a parchment lined baking sheet with google eyes and spiders around it.

Add a dot of ketchup or mustard as your "glue" to set the googly eyes on your hotdog mummy. You could also just use ketchup or mustard as the eyes.

mummy hotdogs on a white plate with a spider on top of them with a bowl of ketchup and mustard on each side

Halloween Mummy Hot Dogs

Yield: 8
Prep Time: 10 minutes
Cook Time: 15 minutes 13 seconds
Total Time: 25 minutes 13 seconds

These Halloween Mummy Dogs make the perfect fun addition for your Halloween party or dinner. Made with only 4 ingredients it doesn't get easier!

Ingredients

  • One package of Hotdogs 
  • Pillsbury Crescent Rolls   
  • Googly Eyes 
  • Ketchup or Mustard "glue" 

Instructions

    1. Preheat oven to 375 Degrees
    2. Unwrap the crescent roll dough, lay flat. Pinch together the perforations in the dough to form one large rectangle.
    3. Using a pizza cutter or sharp knife, cut the dough into about 10 long skinny pieces.
    4. Wrap one piece of dough around each individual hot dog to create the look of the mummy. Make sure you leave a space for the eyes.
    5. On a parchment paper lined cookie sheet, place wrapped hot dogs about 1⁄2 inch apart.
    6. Lightly spray the hot dogs with cooking spray if you choose to do so.
    7. Bake for 13-15 minutes or until the dough is a light golden brown and the hot dogs are hot.
    8. Add dots of ketchup or mustard for the eyes, this will serve as a "glue" for the candy eyes. (An alternative would be to use just the ketchup or mustard)
    9. Serve warm for a spooky night!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1573Total Fat: 138gSaturated Fat: 55gTrans Fat: 0gUnsaturated Fat: 63gCholesterol: 278mgSodium: 4168mgCarbohydrates: 28gFiber: 1gSugar: 12gProtein: 55g

Nutritional information is not always 100% accurate.

© Grab the Mangos
crescent roll mummy hotdogs on a white plate with ketchup and mustard on either side with spiders

Your kids are sure to LOVE these cute Halloween Mummy Hotdogs!

4 Ingredient strawberry smoothie - (dairy free)

This strawberry smoothie is absolutely delicious! It is made with only 4 ingredients so it couldn't be easier and best of all it is gluten and dairy-free. It makes the perfect quick on-the-go breakfast that even picky eaters will love! This is made with frozen strawberries so you can enjoy it year-round, not just during strawberry season. 

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Strawberry smoothie in a glass on a with a bowl of strawberries to the left

The best Healthy dairy free strawberry smoothie

Smoothies are so easy to throw together for a healthy quick breakfast or any time of day snack. I like to use smoothies as a way to sneak healthy foods into my kid's day and they never turn down this delicious treat! And it really doesn't get any easier than 4 ingredients and about 5 minutes!

two strawberry smoothies in glasses with gold straws with a white and yellow towel and a bowl of honey to the left and a bowl of strawberries to the right

Why you should use frozen strawberries

How do you make your smoothies thicker? By using frozen fruits. It makes them thick and frosty and more flavorful. I find when I use ice it can water them down and take some of the flavors away. Sometimes I will freeze my fresh strawberries if that is what I have on hand. But this recipe will work with ice if that is the way you want to make it.

Is frozen fruit as nutritious as fresh fruit?

Studies have found that freezing your fruit will actually help them hold their nutritional value better than when they are stored in the refrigerator for 5 or more days.  "When accounting for a storage period that mimics that employed by consumers," write the researchers, "our findings do not support the common perception that fresh produce is nutritionally superior to frozen produce." So you don’t have to worry about using frozen fruit in your smoothies; it will still be very nutritious and healthy. 

close up of two strawberry smoothies in glass with strawberries on table

Ingredients 

  • Frozen Strawberries - We used frozen strawberries but you can use fresh. We like frozen so you can skip the ice and they make the texture of this smoothie perfect! 
  • Coconut Milk (or almond, cashew, soy milk) - You need the correct amount of liquid to make the perfect smoothie. I used almond milk when making this but you can use whatever milk you prefer. 
  • Dairy Free Plain Yogurt -  I like the Silk almond milk one but there are lots of good brands use whatever is your favorite. 
  • Raw Honey -  For a touch of sweetness. If your making this vegan use agave or pure maple syrup.
sliced strawberries in a blender with milk not yet blended

How to make smoothie

This is the easiest recipe all you really need to know is the number of ingredients to use and the rest is super simple.

  • In a blender add milk, yogurt, frozen strawberries, and honey. Add milk first so that the blender is able to mix everything evenly.
  • Blend until creamy and frothy. Stopping to scrap down the sides as needed.
  • Serve immediately.
strawberry smoothie blended up in a blender

ingredient Substutions

  • Dairy free milk - you can pretty much use whatever dairy free milk is your favorite. I have used both almond and coconut milk and both were very good.
  • Sweetner - I used honey but if you are vegan you can use agave or even maple syrup and the results will be very simular.

Optional add-ins and variations

  • Banana- Adding a banana is a great option and you can omit the yogurt if you want.
  • Mango- Substute one cup of the strawberries for frozen mango for a more tropical flavor.
  • Pineapple- substute one cup of the strawberries for a cup of frozen pineapple.
  • Vanilla- Add ¼ teaspoon to give a little more flavor to your smoothie
  • Nut Butter- I prefer almond butter with this smoothie it goes very well with the strawberries but you can try it out with your favorite nut butter. I would add 1 to 2 tablespoons.
  • Ground flax seed- Is rich in Omega-3's and fiber so I love adding a tablespoon or two in my smoothies.
horizonal photo of strawberry smoothie in a glass with a gold straw and a bowl of strawberries in the background.

Smoothie Storage

Smoothies are best eaten immediately. But this strawberry smoothie can last 1 to 2 days refrigerated, stored in a mason jar or a sealed container with the lid on. It may separate, which is normal so shake it up before drinking.

strawberry smoothie in a glass with a gold straw

4 Ingredient strawberry smoothie - (dairy free)

Yield: 2
Prep Time: 5 minutes
Total Time: 5 minutes

This strawberry smoothie is absolutely delicious! It is made with only 4 ingredients so it couldn’t be easier and best of all it is gluten and dairy-free.

Ingredients

  • 2 cups frozen strawberries
  • 2 cups dairy free milk 
  • ½ cup dairy free yogurt 
  • ½ cups honey (agave if vegan) 

Instructions

  1. In a blender first, add milk, then yogurt, frozen strawberries, and honey. 
  2. Blend, stopping to scrape down the sides as needed.
  3. Blend until creamy and frothy
  4. Serve immediately

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 161mgCarbohydrates: 102gFiber: 4gSugar: 94gProtein: 12g

Nutritional information is not always 100% accurate.

© Grab the Mangos
Cuisine: American / Category: Smoothies

Best Blenders for making smoothies

Using a hide speed blender really will help you get the best results when making an at-home smoothie. A Vitamix will definitely get the job done but they are pretty pricey. I find this Ninja Blender works very well when making smoothies and is a lot more affordable.

Other smoothie recipes for you to try

Best Blueberry Cofee Smoothie

Dairy Free Pinapple Smoothie

Mango Aloe Green Smoothie

Tag us on Instagram @grabthemangos and give us a rating and review right here in the comments! And don't forget to pin and save it for next time!

Photo Collage- top photo strawberry smoothie in a glass with a gold straw with a bowl of strawberries to the left and honey. bottom photo is close up strawberry smoothie

Vegan Quina Bowls

These easy Vegan Quinoa Bowls are loaded with vegetables to make a healthy lunch or weeknight dinner. This gluten-free vegan dish is made with zucchini, eggplant, red and yellow bell peppers, topped with a slightly sweet zesty sauce bursting with fresh lime flavor. It is sure to be a hit!

This post may contain affiliate links. If you click and buy, I may make a commission at no cost to you. See my policy for more information.

Quinoa in a bowl with vegetables and a wooden spoon to the right side.

Vegan quinoa bowl

Quinoa is filled with protein, fiber, and lots of vitamins, and it has a nice nutty flavor that pairs well with the vegetables in these bowls. This makes it the perfect vegan meal! This is one of my go-to recipes when I am busy, and it is a great way to use up extra veggies (or protein). This recipe would taste good with almost any vegetable added, so you could easily change it up to add whatever you have on hand. You can also add tofu, and if you are not vegan, you can add chicken or shrimp.

horizonal photo Ingredients for vegan quinoa bowls in a pan. Red and green bell peppers, eggplant, zucchini, and cherry tomatoes with green onions.

ingredients for vegan quinao bowls

Ingredients for Vegan Quinoa Bowls

  • Quinoa - You can use whatever color you like for this recipe.
  • Zucchini - I used one large zucchini.
  • Scallions - While I only used 1 scallion, you can use more if you really love the flavor and texture.
  • Red Bell Pepper- I used one small red pepper.
  • Yellow Bell Pepper - I used one small yellow bell pepper.
  • Eggplant - I used one small eggplant if you have a larger eggplant you can use half of it.
  • Cherry Tomatoes - I used one pint (about a cup)
  • Olive Oil

Ingredients for the Sauce

  • Ginger - Use freshly grated ginger for the best flavor, not dried.
  • Lime Juice - use fresh lime not bottled it will not taste the same and you will also need the zest.
  • Lime Zest
  • Honey

how to make The perfect quinoa

cooked Quinoa in a grey pot on a white counter top.

Start by dicing eggplant in bite-sized pieces, next sprinkle with salt, let the salt sit for 30-60 minutes on the eggplant, then rinse and pat dry. This will remove the excess water and some of the bitterness from the eggplant.

Then start the quinoa. Pour the quinoa into a fine mesh colander (like this one) and rinse under running water. Drain well. This step removes any bitterness on the outside of the quinoa.

Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 10 to 15 minutes. Reduce heat if needed as cooking to maintain a gentle simmer.

Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This gives the quinoa time to pop open, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork.

close up photo of quinoa in a white bowl with cooked vegetables.

How to make the vegan quinoa bowls

While Quinoa is cooking, dice up all the veggies into cubes, cut your cherry tomatoes in half. Heat extra virgin olive oil in a large skillet over medium heat, add shallot, and cook until lightly golden, stirring occasionally.

In a small bowl mix whisk together lime juice, lime zest, honey, and grated ginger.

Add zucchini and eggplant to the pan and lightly salt and pepper cook over medium heat for 5-6 minutes until slightly tender. Then, add bell pepper and tomatoes and cook another 5-6 minutes or until all the vegetables are tender.  Pour sauce over vegetables and let cook for a minute so it is heated through. Stir in Quinoa and remove from heat.  

vegan quinoa in a bowl with veggies on a tea towel with a wood spoon to the right

What other vegetables can you use

There are plenty of other vegetables you can use in this bowl that would taste just as good! Some examples of vegetables that would go well would be chopped asparagus, green beans, carrots, and broccoli.  

HOW TO STORE QUINOA BOWLS

Store leftover quinoa bowls in an airtight container in the refrigerator for 3-5 days. You can also freeze in a freezer-safe ziplock bag or freezer-safe container for up to 3 months.

How to reheat quinoa bowls

In the Microwave - Place in a microwave-safe bowl. Add 1 to 3 tablespoons of water for every 1 cup of quinoa to help rehydrate it as it cooks. Heat it for 45 seconds to 1 minute.

Reheating Quinoa on the Stove – place a pan over medium heat, add a tablespoon of olive oil, and add your quinoa. Stir continuously and heat only long enough to warm it up. If you cook it too long, it will start to dry out. It should only take 6 or 7 minutes.

quinoa bowl on a towel with a wooden spoon

Vegan Quinoa Bowl

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These easy Vegan Quinoa Bowls are loaded with vegetables to make a healthy lunch or weeknight dinner. This gluten-free vegan dish is made with zucchini, eggplant, red and yellow bell peppers, topped with a slightly sweet zesty sauce bursting with fresh lime flavor. 

Ingredients

  • 1 cup quinoa, rinsed
  • 1 large shallot
  • 1 small red pepper
  • 1 small green pepper
  • 1 eggplant
  • 1 pint cherry tomatoes (about a cup) 
  • 2-3 tablespoons of olive oil
  • salt and pepper- to taste 

INGREDIENTS FOR SAUCE

  • 3 tablespoons of lime juice 
  • 1 tablespoon grated lime zest
  • 3 tablespoons of honey 
  • 2 teaspoon of fresh grated ginger root 
  • salt- to taste 

Instructions

BEFORE COOKING:

  1. Dice eggplant in bite-sized pieces.
  2. Sprinkle with salt, let the saltec eggplant sit for 30-60 minutes.
  3. Rince the eggplant and pat dry.
  4. Slice the rest of your veggies up.

TO COOK QUINOA:

  1. Pour the quinoa into a fine mesh colander and rinse with water for a few seconds.
  2. Add one cup of quinoa and two cups of water to a pan.
  3. Bring mixture to a boil over medium high heat.
  4. Once water is boiling decrease the heat a bit to maintain a gentle simmer.
  5. Cook until the quinoa has absorbed all the water, about 10 to 15 minutes. Reduce heat if needed as cooking to maintain a gentle simmer
  6. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This gives the quinoa time to pop open, so it’s nice and fluffy.
  7. Remove the lid and fluff the quinoa with a fork.

    TO COOK VEGETABLES:
  1. While quinoa is cooking, preheat a large skillet over medium high heat for a few seconds then add olive oil.
  2. Add zucchini and eggplant to pan and cook for 5 minutes until slightly tender.
  3. Add bell peppers and tomatoes and cook for another 5 to 6 minutes or until tender.

HOW TO MAKE SAUCE:

    1. In a small bowl mix whisk together lime juice, lime zest, honey, and grated ginger.
    2. Pour over vegetables and stir to mix and heat through.
    3. Add Quinoa to pan and stir together.
    4. remove from heat and enjoy.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 231mgCarbohydrates: 45gFiber: 7gSugar: 23gProtein: 5g

Nutritional information is not always 100% accurate.

© Grab the Mangos
Cuisine: English / Category: Main Dish

More Sweet recipes for you to love

Whole Wheat Zucchini Bread

Almond Flour Double Chocolate Muffins

Dairy-Free Pineapple Smoothie

Tag us on Instagram @grabthemangos and give us a rating and review right here in the comments! And don't forget to pin and save it for next time!

Collage of two photos of vegan quinoa bowl

Peanut Butter Chocolate Chip Protein Bars

Easy to make no-bake Homemade Peanut Butter Chocolate Chip Protein Bars that are gluten-free, have no refined sugar, and can easily be made vegan. The best part is they take under 10 minutes! After making these you will never buy packaged protein bars again!

peanut butter chocolate chip protein bar on a piece of wax paper on a cutting board

I make these bars with homemade oat flour, peanut butter, coconut oil, honey, vanilla protein powder, and some mini chocolate chips.  They taste a little like a chocolate chip cookie (but a lot healthier) or a perfect bar but for much cheaper. I make these weekly for my husband and kids to have as a healthier sweet snack with added protein and it makes me feel better knowing they are not eating junk…even if they think they are getting cookies!

Homemade Protein Bars Vs Store Bought

  • Ingredients- You can decide what to put in them, many protein bars have a lot of added sugar and hidden ingredients that are not healthy. Store bought bars may have dairy and gluten with homemade bars you get to decide what to add and what not to add. By making your own bars you can make them a lot healthier.
  • Nutrition- Homemade will usually come with less calories, carbs, and way less sugar.
  • PRICE- Homemade bars are so much cheaper! Perfect bars at my grocery store sell for 2/$5 these bars come to about .50 cents each which is a considerable savings!  

How To Make Homemade Oat Flour

Making oat flour is super simple and only takes a few seconds and one easy step. First, you will need whole rolled oats (not quick oats) if you want this to be gluten free make sure to purchase a gluten free brand.

Place the oats in a food processor and pulse until they form a fine flour. Stopping once to stir so it is evenly ground.  That is it!

(1 Cup of rolled oats yields about ¾ cup of oat flour.)

Store any leftovers in an airtight container for up to 3 months (I like to use a mason jar)

ground oatmeal in a food processer

How To Make Homemade Peanut Butter Chocolate Chip Protein Bars

These homemade protein bars are so simple to make it takes under 10 minutes. Start by adding oat flour, protein, and a pinch of salt to a mixing bowl stir to combine. Next, add nut butter, honey, and 1tbsp of melted coconut oil to the bowl. Mix everything together well until combined you may need to use your hands to get it incorporated. If the mix is too dry and not sticking together add another tablespoon of coconut oil. Once mixed add in the chocolate chips and stir to combine. Line a bread pan with parchment paper (so you can easily remove them) and press mixture into the bottom of the pan until even.  You can eat right away for a softer bar or refrigerate for an hour for a firmer protein bar.

protein bars in a baking dish with wax paper lining dish and a wooden spoon to the left

Substutions for protein bars

You can play around with this recipe and change it up to your preference. Here are some suggestions:

  • Nut Butter – almond or cashew butter in place of the peanut butter. Make sure it is a natural runny kind so the bars do not dry out to much.
  • Seed Butter – if you cannot have nuts, use seed butter. I find that sunflower seed butter taste really good in these protein bars.
  • Nuts – Walnuts, Pecans, or even Peanuts would all go very well in these protein bars.
  • Dried Fruit- You could add any dried fruit you like; I have not tried it but I think it would make a good substitute for the chocolate chips.
  • protein powder – I use a vanilla whey protein in these bars, but you can substitute your favorite protein (collagen, soy, plant-based), but just be careful of the ratios. Protein powders vary by consistency.  I would add a little less than the recipe calls for and add as you need for the best consistency.

how to store peanut butter chocolate chip protein bars

Protein bars on a sheet of wax paper on a cutting board with chocolate chips around it

Peanut Butter Chocolate Chip Protein Bars

Yield: 8
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 1 ¼ cup oatmeal flour (homemade or store bought)
  • ¼ cup protein powder 
  • pinch of salt (to taste) 
  • ½ cup peanut butter
  • ⅓ cup of honey 
  • 1-2 tablespoon of melted coconut oil
  • ½ cups chocolate chips 

Instructions

  1. If making your own oat flour fill your food processer up halfway with oatmeal and blend it until it turns into a fine flour. About 20 seconds.
  2. Pour 1 ¼ cups flour into a mixing bowl with protein powder and salt and mix together.
  3. Add in peanut butter, honey, and 1 tablespoon of coconut oil. Mix well until all incorporated. If the mix is too dry and not sticking together add another tablespoon of coconut oil.
  4. Mix in chocolate chips.
  5. Press the mixture into an 8x4 pan (bread pan) and press down evenly with the back of a spoon or your hands.
  6. You can eat right away or let them sit in the refrigerator for an hour to get firm.

Recommended Products

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 102mgCarbohydrates: 39gFiber: 3gSugar: 19gProtein: 9g

Nutritional information is not always 100% accurate.

© Grab the Mangos
Cuisine: American / Category: Snacks

To store these bars put them in an airtight container and store them in the refrigerator for up to a week.

Here are some more of my favorite Healthy Snack Recipes!

GLUTEN FREE GRANOLA- PEANUT BUTTER + BANANA - This gluten-free granola is a healthy, delicious, crunchy, peanut butter and banana-filled treat. Top yogurt, smoothie bowls, or just eat by the handful!

EASY WALNUT TAHINI GRANOLA - This easy healthy homemade granola is full of delicious chunky clusters.  With some honey and tahini and walnuts, this granola recipe is amazing!! 

PEANUT BUTTER BANANA OATMEAL COOKIES - These healthy, easy to make, 4 ingredient, banana oatmeal cookies with peanut butter are amazing! Soft, chewy, healthy, vegan, and gluten free and flourless.

NO BAKE LEMON ENERGY BALLS RECIPE - This healthy no bake energy balls recipe are so easy to make, only 4 ingredients, and is filled with lemon, oats, and chia seeds. Perfect as a snack for kids, breakfast, after a workout or anytime! Totally gluten free and vegan.

Lemon Ginger Healthy Baked Salmon

All of my best tips for how to make the most perfectly baked salmon in the oven. This Baked Salmon recipe is bursting with flavor from the delicious marinade made with lemon, ginger, garlic, and honey. This baked salmon is also perfect for meal prepping and will be ready in no time! All you need is about 20 minutes to bake this salmon in the oven!

cooked salmon on a baking sheet with some of the salmon flaked off with a fork.

Salmon Health Benefits

In addition to being a good source of lean protein, salmon is low in calories and saturated fats. It is also packed with some amazing health benefits:

  • Omega 3 fatty acids– The healthy fats in salmon are great for healthy brain function and development in babies, help lowering blood pressure, lowers inflammation, helps with depression, and many other health benefits.
  • Anti-inflammatory properties– Salmon is a great source of a mineral known as Selenium. When combined with the healthy Omega 3 fats, it gives the fish anti-inflammatory properties. It can help to reduce high blood pressure and reduce inflammation around the heart.
  • Great source of protein, potassium, B Vitamins, and Vitamin D
hand squeezing a lemon over a bowl
hand pouring honey into the glass bowl with the mixture
hand whisking a mixture in a bowl

Ingredients For lemon ginger Salmon

  • Salmon fillets – I like skin off for this recipe since it's baked in the oven and not in a pan it won't get crispy. The cooking times are also based on four individual portions prepared in the oven. If you have one large fillet, you will need to slice it into smaller pieces before starting.
  • olive oil – Use olive oil to drizzle on top before baking to help keep the salmon moist.
  • Ginger – Ginger has a peppery and sweet flavor that goes so well with lemon and honey.
  • Lemons – The citrus adds brightness and helps to balance the sweetness of the honey and the spicy sweetness of the ginger. While this is optional, I highly recommend squeezing a wedge over the finished dish!
  • Honey – This helps to create caramelization and balances the flavors from the spicy ginger.
  • Chili Powder – This adds a little more spice to this dish which balance everything perfectly
  • Salt and pepper – I love cooking with coarse salt because the larger crystals provide better flavor. Also, I try to use freshly ground pepper as much as possible, as the flavor is noticeably different.
pouring sauce over salmon that is on a parchment paper lined baking sheet.

How to make lemon ginger baked salmon

Prep the ingredients.

Combine everything for the Lemon Ginger marinade into a bowl and mix together until combined.

Remove the fish from the packaging and pat both sides dry with a paper towel.

Before Baking:

Preheat the oven to 425° and line a baking sheet with parchment paper, folding up the edges to help keep the sauce in.

Put salmon on the lined baking dish and pour marinade over the top of the salmon, marinated for 15- 30 minutes.

Bake for 18-20 minutes, until salmon, is done. Bake time will depend on the size and thickness of the salmon filet. (USDA recommends salmon temperature to be 145°)

salmon with lemons and sauce on a baking sheet.

Storing and reheating

STORING SALMON
Place salmon in an airtight container Salmon will stay good in the refrigerator for 3-4 days.

TO REHEAT SALMON IN THE OVEN
First, preheat your oven to 275°, place salmon on a baking sheet and drizzle with olive oil then cover loosely with aluminum foil so it won't dry out cook for about 15 minutes or until salmon reaches an internal temperature of 125°
TO REHEAT IN MICROWAVE
Place salmon on a microwave-safe dish and drizzle salmon with olive oil to help keep it moist. Set your microwave to low heat, microwave leftover salmon for about 30 seconds. After 30 seconds, re-adjust your salmon to ensure even heating. Continue reheating in 30-second increments until salmon is warmed through.
TO REHEAT SALMON IN THE AIR FRYER
First, drizzle salmon with olive oil and cook in air fryer at 350° for 3-5 minutes.

cooked salmon on a baking sheet with some of the salmon flaked off with a fork.

Pair your salmon with sides like these:

This post may contain affiliate links. If you click and buy, I may make a commission at no cost to you. See my policy for more information.

Tag us on Instagram @grabthemangos and give us a rating and review right here in the comments! And don't forget to pin and save it for next time!

More Sweet recipes for you to love

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baked salmon on a baking sheet

Lemon Ginger Healthy Baked Salmon

Yield: 4 Salmon Filets
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This amazing lemon and ginger baked salmon is so easy, simple, and quick to make. Perfect with any side dish and a healthy but tasty option for dinner any night of the week!

Ingredients

  • 4 Salmon Fillets
  • 2 Lemons (squeezed)
  • 2 Garlic cloves minced
  • 2 teaspoon Fresh Grated Ginger
  • 2 teaspoon Chili Powder
  • ½ teaspoon Coarse Salt
  • ½ teaspoon Black Pepper
  • 3 tablespoon Honey

Instructions

  1. In a mixing bowl, combine the squeezed juice of 2 lemons, honey, fresh grated ginger (I like to use a Microplane grater), minced garlic, and spices, and whisk together thoroughly.
  2. Lay your salmon fillets on a baking sheet lined with parchment paper or aluminum foil.
  3. Pour marinade over salmon, cover, and put in the refrigerator to marinate for 15-30 minutes.
  4. Take salmon out of the refrigerator and set it on the counter.
  5. Preheat your oven to 425 degrees
  6. Bake for 18-20 minutes until pink, flaky, and cooked all the way through.
  7. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 535Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 143mgSodium: 470mgCarbohydrates: 18gFiber: 2gSugar: 14gProtein: 51g

Nutritional information is not always 100% accurate.

© Miriam
Cuisine: American / Category: Seafood

Healthy eating for kids: 7 real-life tips that actually work!

Getting kids to eat healthy can feel like a full-time job. Whether it’s refusing to touch anything green or a dinner table negotiation that rivals international diplomacy, the struggle is real.

But good news: healthy habits don’t have to be forced—they can be fun, approachable, and even enjoyable for your whole family. These 7 simple tips are designed to encourage better eating habits with less stress and more smiles.

a family preparing food and dancing in the kichen.

7- Tips to help you get your kids to eat better

1. Lead by Example (Yes, They’re Watching)

Kids are way more likely to try new foods if they see you eating them. Sit down together and enjoy the same meal—they’re soaking up more than you think.

Quick Tip: Try saying “Mmm, this roasted broccoli is so good!” instead of “You should eat your broccoli.”

A family sitting at a table making food.

2. Get Them Involved in the Kitchen

Let them help wash veggies, stir pancake batter, or pick out snacks at the grocery store. Ownership builds interest, and interest builds healthy habits.

family making a salad together adding veggies to a bowl.

Kid-friendly tasks:

  • Peeling fruits and veggies
  • Stirring ingredients
  • Assembling their own plate
Helathy food on one side and unhealthy food on the other side.

3. Make Healthy Swaps, Not Big Changes

Small swaps can go a long way. Think Greek yogurt instead of sour cream, whole grain pasta instead of regular, or fruit instead of candy. And sneak veggies in where ever you can!

Easy swaps to try:

Instead of French Fries — Try Baked Sweet Potato Fries

  • Crispy, slightly sweet, and full of fiber and vitamins, sweet potato fries are a fun way to boost nutrition without giving up the dipping!

Instead of Ice Cream — Try Frozen Banana “Nice Cream”

  • Blend frozen bananas with a splash of milk and a spoonful of cocoa powder or berries for a creamy, dreamy treat with no added sugar.

Instead of Juice Boxes — Try Infused Water or Coconut Water

  • Water doesn’t have to be boring! Add slices of fruit like strawberries, lemons, or cucumbers to keep things flavorful and hydrating.

Instead of White Pasta — Try Whole Wheat or Chickpea Pasta

  • These high-fiber, high-protein alternatives taste just as great and keep little tummies full longer.

Instead of Packaged Cookies — Try Homemade Oatmeal Bites

  • Mix oats, nut butter, honey, and mini chocolate chips for a sweet treat that doubles as an energy boost.

Why These Swaps Work
The key to getting kids on board with healthier food is to keep things familiar but better. These swaps aren’t about restriction—they’re about upgrades. Keep the flavors fun, the textures familiar, and the portions realistic. Over time, even the pickiest eaters can start embracing healthier habits with less resistance and more excitement.

a toddler holding an apple smiling.

4. Create a “Yes List” of Healthy Favorites

Sit down with your kids and list out healthy foods they already like. Post it on the fridge and build meals from those favorites—it makes dinner planning easier, too!

5. Don’t Label Foods “Good” or “Bad”

Instead of moralizing food, teach balance. It’s okay to enjoy cookies—just maybe not 12 at once. Help them understand that food is fuel and fun.

fun kids foos on plates as a fox, owl, and fish on a blue surface.

6. Use the Power of Presentation

Sometimes it’s all in the packaging. Cut fruit into fun shapes, use bento boxes, or turn smoothies into popsicles. A little creativity can go a long way.

Bonus idea: Make a “snack board” with fruits, crackers, cheese, and dips for an after-school win.

A mom handing her daugther a piece of cucumber.

7. Keep It Chill

No pressure, no bribes, no forcing bites. Keep offering new foods, and let them explore at their own pace. The more relaxed the environment, the more open they’ll be.

If you're navigating mealtime with little ones, here are a few gentle, realistic strategies to make healthy eating feel less like a battle and more like a win for everyone:

Start Small With Picky Eaters

Instead of overhauling their entire plate, offer just one new food alongside something they already like. Keep portions tiny and pressure low. Even if they don’t take a bite, just exploring new textures and colors is progress.

Make Veggies More Fun

Roasting veggies brings out their natural sweetness and makes them more kid-friendly. You can also pair them with dips or blend them into familiar foods—like tossing chopped spinach into pasta or adding pureed carrots into sauces.

two kids making cookies together.

Yes, You Can Still Serve Dessert!

Dessert doesn’t need to be off-limits. The trick? Don’t use it as a reward. Present it as a normal part of the meal rotation so it doesn’t become “forbidden fruit.” It’s all about balance, not bribery.

It’s a Journey, Not a Race

Progress doesn’t happen overnight—and that’s okay. Celebrate the small wins, be patient with the tough days, and know that creating a healthy foundation is worth every bite.

Some healthy recipes that taste good...

Carrot Cake Cupcakes With Cream Cheese Frosting

It's that time of year when everyone wants everything bunnies, pastels, and carrots. It's springtime! And the perfect way to celebrate is these made-from-scratch classic carrot cake cupcakes with the BEST cream cheese frosting! So easy to make, it will quickly become one of your favorite carrot cake recipes!

Carrot cake cupcakes with cream cheese frosting on a marble counter top

ingredients for carrot cake

ingredients for carrot cake on a cutting board. Carrots, milk, flour, spices, sugar, baking soda, olive oil, and apple cider vinegar.

This recipe has two contributing factors, olive oil and buttermilk! Olive oil goes so well with the flavors of carrot cake which is basically a spice cake, it has strong flavors so the olive oil will not overpower the cupcakes. Plus using olive oil also makes this cake the tiniest bit more healthy, since olive oil has less saturated fats than most other oils.  But what olive oil really brings to this cake is moisture and texture. The buttermilk gives it a little tang that goes well with the spices of the cake as well as giving the cupcakes a softer texture. I made my own buttermilk in this recipe since I know a lot of people won't have buttermilk on hand. You can easily make your own by mixing vinegar with milk, in this case, I used apple cider vinegar because the flavors go so well with the cinnamon, allspice, nutmeg, and ground cloves that are added to carrot cake.

How to make carrot cake batter?

First things first, pre-heat the oven to 375 and then peel and shred up your carrots. This recipe uses about 2-3 carrots for about 2 ½ cups of shredded carrots. Use a small grater side of the box grater to finely grate carrots.

Then make your buttermilk by mixing milk and apple cider vinegar. Set that aside as well.

From here you do all the normal batter-making things. Mix the dry ingredients in a bowl (flour, baking soda, salt, spices). Mix the wet ingredients in a bowl (sugar, eggs, oil, vanilla). Right before combining both dry and wet ingredients, add in the buttermilk. Then you can proceed to mix the dry ingredients into the wet mixture. Fold in the shredded carrots and boom, you're done making carrot cake batter. Easy peasy right?

Carrot cake mix in a clear glass bowl with a whisk on a cutting board

Now prepare your cupcake tin with cupcake liners and fill about ¾ the way full. Next, bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.

carrot cake cupcakes in a muffin tin with muffin tin liners on a cutting board

How to make Cream Cheese Frosting?

Nothing goes better with carrot cake than cream cheese frosting! I mean seriously, is there anything better? I'm not gonna lie- after frosting the cupcakes, I definitely ate the rest of this frosting with a spoon. Not even mad about it either. Live a little.

ingredients for frosting. Sugar in a glass bowl, a package of Philadelphia cream cheese, unwrapped butter, vanilla. and a teaspoon on a cutting board

Use block full-fat cream cheese! Reduced-fat cream cheese and cream cheese spread has higher liquid content and can result in softer, runnier frosting. So use a block of full-fat cream cheese.

Make sure butter is softened. Butter should be softened before beating it with cream cheese or you may end up with lumpy frosting. Take the butter out of the refrigerator about an hour before making frosting to let it get to temperature. Or, use the correct microwave setting to soften butter. (Consult your manual.)

Do not over-beat. Make sure not to beat the cream cheese and sugar for too long. Powdered sugar actually helps bring the liquid out in the cream cheese so beating it for too long will result in runnier frosting. Beat butter and cream cheese first, and then add powdered sugar and beat just until incorporated. 

Cream cheese frosting in a metal mixing bowl with the mixer whisk

How to store carrot cake cupcakes

Frosted Carrot Cake Cupcakes should be stored in the refrigerator because the frosting is dairy-based and should not be left at room temperature for longer than a couple of hours. Place frosted cupcakes in an air-tight container with a lid and keep refrigerated. 

carrot cake cupcakes with cream cheese frosting on a marble counter top

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Carrot Cake Cupcake with cream cheese frosting on a marble counter top

Carrot Cake Cupcakes

Yield: 18 cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 5 minutes

These made from scratch, easy, moist carrot cake cupcakes with homemade cream cheese frosting are absolutely delicious! 

Ingredients

Super Moist Carrot Cake Cupcakes

  • 2 ½ cups Shredded Carrots, about 2-3 carrots
  • 2 cups Flour
  • 2 teaspoon Baking Soda
  • 2 Eggs
  • 1 ¼ cups Sugar
  • ½ cup Olive Oil
  • ¾ cups Milk
  • 2 tablespoon Apple Cider Vinegar
  • pinch salt
  • 3 teaspoon Cinnamon
  • 2 teaspoon All Spice
  • 1 teaspoon Nutmeg
  • ¼ teaspoon Ground Cloves
  • 1 teaspoon Vanilla

Cream Cheese Frosting (double recipe if using a piping tip)

  • 8 oz Cream Cheese
  • ½ cup butter, softened
  • 3 cups Powdered Sugar
  • 2 teaspoon Vanilla

Instructions

Super Moist Carrot Cake Cupcakes

  1. Preheat the oven to 375.
  2. Shred about 2-3 carrots with the small side of a box grater and set aside. 
  3. In a glass measuring cup, combine the milk and apple cider vinegar and set aside. 
  4. In a mixing bowl combine the dry ingredients- flour, baking soda, salt, and spices.  
  5. In a separate large mixing bowl combine the wet ingredients- eggs, sugar, vanilla, olive oil, and the buttermilk mixture. 
  6. Pour the dry mixture into the wet slowly mixing together well.
  7. Fold in the shredded carrots thoroughly. 
  8. Prepare your cupcake tin with cupcake liners and fill about ¾ full.  
  9. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean. 

Cream Cheese Frosting (see notes)

  1. In a large bowl, beat the butter, vanilla, and cream cheese until silky.
  2. Slowly, 1 cup at a time, add in the powdered sugar until fully combined. 
  3. Frost and enjoy!

Notes

I used a Wilton 1M piping tip to frost these cupcakes. If you plan on using a piping tip instead of just spreading it on you will want to double the frosting recipe as it tends to use more frosting.

© Grab the Mangos
Category: Dessert

 

Christmas Tree Cupcakes

Celebrate the holiday season with these festive and easy-to-make Christmas Tree Cupcakes. Perfect for holiday gatherings, these treats are simple, quick, and delightful to decorate with family or friends. Follow this step-by-step guide to craft these charming cupcakes that will bring cheer to your dessert table.

Christmas Tree Cupcakes with candy as ornaments on a wood surface.

Why You’ll Love These Christmas Tree Cupcakes

  • Festive and Fun: Perfect for holiday parties or a cozy family baking session.
  • Quick to Make: With pre-baked cupcakes and store-bought frosting, you’ll save time without compromising creativity.
  • Kid-Friendly: A great recipe for little ones to join in and decorate their own edible Christmas trees.
ingredients for christmas cupcakes on a white counter top.

Ingredients

  • 6 pre-baked cupcakes
  • 2 cans of store-bought vanilla frosting, dyed green
  • Sprinkles
  • Ice cream cones (waffle cones)

Equipment

  • Piping bags
  • Tip 1M
  • Festive cupcake liners
  • Serrated knife

Instructions For Easy Christmas Tree Cupcakes

Prepare the Ice Cream Cones:
Using a serrated knife, carefully and slowly cut the ice cream cones down to your preferred size. Rotate the cone as you cut for a cleaner result. Don’t worry if the cuts aren’t perfect; you can fix imperfections with buttercream.

cupcake with a star of frosting in the middle.
ice cream cones on top of cupcakes on a white table top.
assembeling the cones on top of the cupcakes to make cupcake trees.

Frost the Cupcakes:
Add about ½ cup of white frosting to a piping bag fitted with a 1M tip. Starting in the center of each cupcake, pipe a star, then create a circle of frosting around the star to form a rosette. Apply even and steady pressure for consistent results.

Place the Cones:
Stand the trimmed ice cream cones upright in the frosting. Add extra frosting to one side if needed to balance them and ensure they stand straight.

close up of christmas tree cupcake and an icecream cone on the top of a cupcake.
christmas tree cupcakes with powdered sugat over the top.
Christmas Tree Cupcakes with candy as ornaments on a wood surface.

Decorate the Trees:
Dye the remaining frosting green and add it to a piping bag fitted with a small star tip. Pipe stars starting from the bottom of each cone, working your way to the top. You can sprinkle the trees with colorful sprinkles or a dusting of powdered sugar for a snowy effect.

Pro Tip: To avoid stars with “tails,” squeeze, stop squeezing, and then pull away.

Christmas tree cupcakes on a white wood surface.

Frequently Asked Questions (FAQs)

Can I use homemade frosting instead of store-bought?
Absolutely! If you have time then make homemade frosting it will taste better. Just make sure it’s thick enough to hold its shape when piped.

Can I use different types of cones?
Yes! Sugar cones work too, but their shape may differ slightly. Choose the one you prefer for your tree style.

How do I prevent the cones from tipping over?
Apply extra frosting to one side of the cone as needed to balance it. Gently press the cone into the frosting base to secure it.

Can I make these cupcakes ahead of time?
Yes, you can prepare the cupcakes a day in advance. Store them in an airtight container at room temperature to keep them fresh.

How can I involve kids in decorating?
Let kids add the sprinkles or pipe the frosting stars. It’s a fun and creative activity for the whole family!

Christmas Tree Cupcakes on a white wood surface.

Christmas Tree Cupcakes

Celebrate the holiday season with these festive and easy-to-make Christmas Tree Cupcakes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Servings 6

Equipment

  • 1 Piping Bag
  • 1 1M piping tip
  • serrated knife to cut down ice cream cones

Ingredients
  

  • 6 prebaked cupcakes
  • 2 cans store-bought vanilla frosting or homemade
  • green food coloring to make frosting green
  • 6 waffle ice cream cones
  • sprinkles to decorate

Instructions
 

  • Using a serrated knife carefully and slowly cut the ice cream down to preferred size.
  • Pay special attention to how hard you are pressing while sawing back and forth. Rotate as you cut for a cleaner cut.
  • If it's not perfect that's okay we can fix it with buttercream.
  • Add about ½ cup of white frosting to a piping bag fitted with a 1M tip
  • Starting in the center pipe a star, now make a circle of frosting around the star (creating a rosette).
  • Be sure to apply even and steady pressure the entire time. Place ice cream cones into the frosting and make sure they stand straight (you may have to add a little extra frosting to one side then another to balance it.
  • Dye remaining icing green and add to a piping bag fitted with a small star tip.
  • Starting at the bottom of the cone, pipe the tree with stars. Add sprinkles or dust with powdered sugar

Notes

Pro tip: To avoid stars with "tails" Squeeze, stop squeezing then pull away.
Tried this recipe?Let us know how it was!

Christmas Trail Mix: The Ultimate Holiday Snack Mix

Looking for a festive, easy-to-make holiday treat? This Christmas Trail Mix recipe is the ultimate holiday snack mix! It perfectly combines sweet, salty, and crunchy. Whether you're hosting a holiday party, prepping snacks for family movie night, or looking for a thoughtful homemade gift, this mix has it all. Packed with holiday cheer, this recipe comes together in just minutes making it the easiest holiday recipe!

A wood bowl filled with christmas trail mix rice chex, mini reese cups, pretzels and red and green m&m candies.

Why This Recipe is a Holiday Hit

  • Quick & Easy: No baking or complicated steps.
  • Customizable: Use your favorite ingredients to make it your own.
  • Perfect for Gifting: Package it in jars or tins for a thoughtful holiday present.
  • Kid-Friendly: The bright colors and bite-sized treats make it a hit with kids and adults alike.
A wood bowl filled with christmas trail mix rice chex, mini reese cups, pretzels and red and green m&ms on a table cloth with a wreath on the wall behind it.

Ingredients For Holiday Trailmix

Each ingredient in this Christmas Trail Mix brings a unique flavor and texture to the mix. It’s a delightful combination of sweet, salty, and crunchy ingredients that come together in minutes, making it ideal for holiday parties, cozy movie nights, or even as a homemade gift.

Close up off all the ingredients for christmas trailmix on a baking sheet.

Chex Mix Muddy Buddies (Cookies & Cream flavor)
Sweet, crunchy, and coated in powdered sugar, this is the star of the mix. It adds a dessert-like element.

Holiday M&Ms
The red and green colors make this trail mix look like Christmas while adding a sweet, chocolatey crunch.

Mini Reese’s Peanut Butter Cups
A rich, creamy addition with a classic peanut butter and chocolate combo.

Shredded Coconut
Adds a light, nutty sweetness and a hint of tropical flavor, while looking like snow!

Chopped Pecans or Walnuts
Brings a buttery crunch that balances the sweetness. Swap these for almonds or cashews for a different nutty profile.

Pretzels
The salty crunch balances the sweetness and adds a satisfying texture.

All the ingredients for the christmas trail mix lined up on a backing sheet.

Alternative Ingredients For Christmas Trailmix

Do you want to switch things up or have certain dietary preferences? Here are some great alternatives or you can also use whatever you want:

  • Chex Cereal: Use plain or flavored Chex if you don’t have Muddy Buddies.
  • Candy Canes: Crushed candy canes add a peppermint twist.
  • White Chocolate Chips: For an extra creamy sweetness.
  • Dried Cranberries: Add a tart, chewy element and beautiful pops of red.
  • Popcorn: A light and airy addition that’s great for bulking up the mix.
  • Mini Marshmallows: Perfect for a soft, chewy texture.
Stirring up the ingredients for christmas trail mix on a baking sheet with a wooden spatula.

How to Make Christmas Trail Mix

  1. In a large bowl, combine all the ingredients.
  2. Gently toss until evenly mixed.
  3. Serve in a festive bowl, or package in jars or treat bags for gifts.
stirring the ingredients for christmas trailmix with a wooden spatula.

How to Store Christmas Trail Mix

To keep your trail mix fresh:

  • Store in an airtight container at room temperature for up to 1 week.
  • If you’ve added softer ingredients like popcorn or marshmallows, consume within 3–4 days for the best texture.
  • For gifting, package in festive tins or clear cellophane bags tied with ribbons.
A wood bowl filled with christmas trail mix rice chex, mini reese cups, pretzels and red and green m&ms on a red placemat.

Frequently Asked Questions (FAQs)

Can I make this recipe nut-free?

Absolutely! Simply omit the mini Reese cups, chopped pecans, or walnuts, and consider substituting them with an additional crunchy ingredient like cereal or sunflower seeds.

How do I store Christmas Trail Mix?

Store the mix in an airtight container at room temperature. It stays fresh for up to a week, but it rarely lasts that long because it’s so delicious!

Can I use a different flavor of Muddy Buddies?

Yes! Feel free to experiment with flavors like peanut butter & chocolate or classic chocolate. Each one adds its own unique twist to the mix.

What’s the best way to gift this trail mix?

Package the mix in clear treat bags or holiday-themed tins, tie them with a festive ribbon, and add a personalized tag. It’s a thoughtful and delicious gift for teachers, neighbors, or friends.

A wood bowl filled with rice chex, mini reese cups, pretzels and red and green m&m candies for christmas trail mix.
Wood bowl of Christmas Trail Mix.

Christmas Trail Mix

This Christmas Trail Mix recipe is the ultimate holiday snack mix! It perfectly combines sweet, salty, and crunchy. Whether hosting a holiday party, prepping snacks for family movie night, or looking for a thoughtful homemade gift, this mix has it all. 
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Appetizer, Dessert
Cuisine American
Servings 10

Ingredients
  

  • 1 10.5 oz bag Chex Mix Muddy Buddies I used cookies & cream flavor
  • 1 7.6 oz bag Mini Reeses Peanut Butter Cups
  • 1 10oz bag Holiday M&Ms
  • 1 Cup Shredded Coconut
  • 1 Cup pecans or walnuts
  • 1 Cup Pretzels

Instructions
 

  • Mix all ingredients together and serve in a medium sized bowl or plastic ziplock bag.
  • Serve or store in a ziplock or airtight container.
Keyword appetizer, christmas, christmas trail mix, dessert, trail mix
Tried this recipe?Let us know how it was!

More Christmas Recipes

Muddled Blackberry Gin & Tonic

Spring is the perfect time to try out new gin cocktails, and this Muddled Blackberry Gin & Tonic is a delicious way to celebrate the season. The sweet blackberries are a perfect complement to the juniper-forward flavor of gin, and the tangy tonic and lime help to balance out the sweetness. Made by simply combining blackberries, gin, lime, and tonic in a glass and garnishing with a sprig of rosemary!

above shot of glass of blackberry gin and tonic with blackberries, lime, and a spring of rosemary

Muddled Blackberry Gin & Tonic

This refreshing blackberry gin and tonic cocktail is the perfect way to use those delicious berries from your backyard this season. I love making juicy berry recipes in spring or summertime like this 4 Ingredient dairy free strawberry smoothie or this Infused Strawberry Iced Tea Recipe. This blackberry gin and tonic is the perfect refreshing cocktail to dink while sitting by the pool or porch on a hot day.

hendricks gin with blackberries around with a spoon in front of it

Ingredients For Muddled Blackberry Gin and Tonic Recipe

  • Gin - you want to use a good quilty gin in this recipe I like the flavor of Hendrick's Gin but you can use your favorite brand
  • Tonic Water - Use your favorite Tonic
  • Blackberries - You will want to use fresh blackberries for the best flavor
  • Lime Juice - Use freshly squeezed lime juice
  • Sprig of Rosemary - this is optional but I like the earthiness of it
  • Ice - I used crushed you can use whichever you prefer
close up photo of hendricks gin with blackberries around with a spoon in front of it

How To Make Muddled Blackberry Gin and Tonic Recipe

This blackberry gin and tonic is the perfect summertime cocktail. The blackberries and rosemary create a delicious and fragrant drink, while the gin, lime, and tonic add a refreshing touch. To make this cocktail, simply muddle the blackberries and rosemary together in a glass. Then, add gin and tonic to taste. Enjoy your muddled blackberry gin and tonic on a hot summer day!

above shot blackberries in a ceramic container with a whole lime next to it
2 blackberries in the bottom of a glass on a white counter top and a wedge of lime next to them

Add two or more blackberries to the bottom of the glass you are going to drink the blackberry gin and tonic

muddling blackberries in a glass
ice in the class with muddled blackberries and squeezing in a lime
pouring gin into glass with ice and muddled blackberries

Using a muddler, muddle the blackberries until lightly smashed. Fill the glass with ice and add a squeeze of lime. Add gin to the glass.

pouring tonic into glass

Add tonic to the glass with the muddled blackberries, lime, and gin.

blackberry gin and tonic with a spoon in it after it was stirred
above shot of glass of blackberry gin and tonic with blackberries, lime, and a spring of rosemary

 Gently but completely stir muddled blackberry gin and tonic with a long spoon or serve as is with the fruit in the bottom (stir lightly to only mix the gin and tonic). Garnish with a sprig of rosemary, blackberries, and a wedge of lime.

horizonal above photo of blackberry gin and tonic with blackberry and lime through skewers as garnish

Frequently Asked Questions:

What tonic goes with blackberry gin?

I used Hendrick's gin because I think it has a lighter flavor profile with hints of juniper that are far less prominent than other gins, but it still shines in an appealing way when combined with the blackberry, lime, and tonic.

Are Blackberries Acidic?

The simple answer is yes – blackberries are considered to be slightly acidic. In general, blackberries are slightly more acidic than other fruits such as apples and bananas, but less acidic than citrus fruits such as lemons and oranges.

What are The Benefits of Blackberries?

There are many benefits to blackberries. They are a good source of vitamins C and K, as well as fiber. Blackberries also contain antioxidants, which can help to protect against some diseases. In addition, blackberries are low in calories and fat, making them a healthy snack choice. Furthermore, blackberries can be used in a variety of recipes, from berry pies, and blackberry jams to smoothies and salads.

square blackberry gin and tonic photo with blackberries, lime, and rosemary garnish

Muddled Blackberry Gin and Tonic

Print Recipe Pin Recipe
Prep Time 4 minutes
Course Drinks
Cuisine American
Servings 1 person

Equipment

  • Muddler

Ingredients
  

  • 1½ oz Gin
  • 5 Blackberries
  • 4 to 6 oz Tonic Water
  • 1 teaspoon Lime Juice (fresh sqeezed)
  • 1 sprig Rosemary (optional)

Instructions
 

  • Add two or more blackberries to the bottom of the glass. Using a muddler, muddle the blackberries until lightly smashed.
  • Fill the glass with ice and add a squeeze of lime, gin, and tonic to the glass with the muddled blackberries.
  • Gently but completely stir muddled blackberry gin and tonic with a long spoon or serve as is with the fruit in the bottom.
  • Garnish with a sprig of rosemary, blackberries, and a wedge of lime.

Nutrition

Serving: -6g
Keyword blackberry, cocktails, drinks
Tried this recipe?Let us know how it was!
muddled blackberry gin and tonic pin

St. Patrick's Day Treats For Kids

Looking for some festive St. Patrick's Day treats to make with your kids? Check out these fun and easy ideas there's something for everyone! So get creative in the kitchen and have some fun this St. Patrick's Day!

St. Patrick’s Day is a fun holiday for kids to celebrate and you can’t have a St. Patrick’s Day celebration without some fun St. Patrick’s Day treats for kids.

Shamrocks, leprechauns, and rainbows are all associated with St. Patrick’s Day.  Kids often do fun crafts and activities that have to do with the three. So why not make treats the same way to create a little more fun for the holiday.

Sugary and delicious, these St. Patrick’s Day treats are perfect for St. Patrick’s Day parties and family gatherings. Kids will love the festive and fun colors of these tasty treats.

EASY POT OF GOLD PRETZELS
Super cute and fun, these pot of gold pretzel treats are sure to be a hit with the kids this
St. Patrick’s Day.

ST. PATRICK'S DAY MARSHMALLOW POPS
These St. Patrick’s Day Marshmallow Pops are so good that they’ll make everyone feel magical! It’s the perfect treat for leprechauns big and small on St. Patrick’s Day!

St. Patricks Day Krispy Treats
Topped with green and white icing, these marshmallow treats are shaped like a 4-leaf clover for a tasty treat.

St. Patrick’s Day Chocolate Covered Oreos
This is such a great St. Patrick’s Day treat for kids, these Oreos are covered in chocolate and topped with a green icing and glitter combination

LUCKY CHARM CANDY BARK
Kids will love celebrating St. Patrick’s Day with this fun and tasty Lucky Charms chocolate bark candy.

Shamrock Sprinkle Cookies
These Shamrock Sprinkle Cookies are super cute and so simple to make! They’re a super soft and delicious sugar cookie, and sprinkles make everything better!

LUCK OF THE LEPRECHAUN COOKIES
Cute and fun for St. Patrick’s Day, these leprechaun cookies are colorful and delicious.

LEPRECHAUN HAT COOKIES
If you’re looking for something fun and festive for St. Patrick’s Day these leprechaun hat cookies are perfect!

SHAMROCK SHAPED BROWNIES
Shamrock Shaped Brownies are the perfect dessert for your St. Patrick’s Day celebration!

RAINBOW SPRINKLE WHOOPIE PIES
These Rainbow Sprinkle Whoopie Pies are bright and colorful for spring, and would also make a great treat for St. Patrick's Day. 

Easy Whole Wheat Zucchini Bread

This absolutely delicious easy whole wheat zucchini bread is healthy, not overly sweet, and can be customizable by adding chopped dates or even dark chocolate chunks. This scrumptious recipe is made with maple syrup and olive oil for a moist and satisfying zucchini bread that you'll love to eat for breakfast or as a snack. The whole wheat is filling and nutritious, and the cinnamon and nutmeg give it that classic warm and spiced zucchini bread flavor. Let's dig in!

a slice of whole wheat zucchini bread with butter

What is the healthiest flour to bake bread with?

There are definitely certain types of flours that are healthier than others. White and all purpose flours are processed to remove the bran and germ, which is wear most of the fiber and nutrients are in wheat.

hands grating zucchini into a glass bowl

Whole wheat flour can be one of the more healthy options especially if you are wanting to use a wheat flour. It holds a lot of other benefits like protein, fiber, and a variety of vitamins and minerals.

The only reason you really shouldn't eat a good whole wheat flour is if you have celiac's disease, which means you should avoid gluten- found in wheat flours.

Do you take the skin off zucchini for bread?

No, it’s tempting to remove the zucchini’s skin, but there is no need to do that. Zucchini melts into the bread, so peeling is just an unnecessary step. 

hand dropping grated zucchini into batter
zucchini and batter with a whisk
pouring zucchini bread batter into a bread pan

The skin is where the zucchini holds a healthy dose of the nutrients lutein and zeaxanthin. These can promote healthy vision along with other health benefits.

Zucchini skin isn't like apple skin where you can taste and feel the texture greatly. It bakes into the bread and you can have a moist delicious easy whole wheat zucchini bread with less trouble and more flavor and nutrients.

a loaf of whole wheat zucchini bread sliced on a cutting board

Hope you enjoy this healthy easy whole wheat zucchini bread as much as we do!

This post may contain affiliate links. If you click and buy, I may make a commission at no cost to you. See my policy for more information.

Tag us on Instagram @grabthemangos and give us a rating and review right here in the comments! And don't forget to pin and save it for next time!

This amazing whole wheat zucchini bread is moist and soft with loads of cinnamon and nutmeg flavoring. Not too sweet, with maple syrup as its sweetener. Hope you enjoy!

More Sweet recipes for you to love

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a slice of whole wheat zucchini bread with butter

Easy Whole Wheat Zucchini Bread

Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

This amazing whole wheat zucchini bread is moist and soft with loads of cinnamon and nutmeg flavoring. Not too sweet, with maple syrup as its sweetener. Hope you enjoy!

Ingredients

  • 1 large Zucchini (shredded)
  • ½ cup Maple Syrup
  • ¼ cup Oat Milk (or other milk)
  • ⅓ cup Olive Oil
  • 2 Eggs
  • 2 cups Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • Pinch of Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Ginger
  • Optional: ½ cup or chopped dates or dark chocolate chunks for extra sweetness and flavor.

Instructions

  1. Pre-heat your oven to 375.
  2. Grate your zucchini and set aside.
  3. In a large bowl, combine your wet ingredients: eggs, maple syrup, oat milk (or other milk), shredded zucchini, and olive oil.
  4. In a medium bowl, combine your dry ingredients: flour, salt, baking soda, and spices.
  5. Pour your dry ingredients into the large bowl and combine everything together thoroughly. (add any extra optional ingredients here)
  6. Pour into a greased bread pan and bake at 375 for 45-50 minutes, until a toothpick or butter knife comes out clean when inserted in the middle.
  7. Let it cool before cutting and enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 407Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 62mgSodium: 262mgCarbohydrates: 61gFiber: 6gSugar: 28gProtein: 8g

Nutritional information is not always 100% accurate.

© Miriam
Cuisine: American / Category: Bread

25 Best Gluten free Christmas Cookie Recipes

Christmas cookies are one of the best parts of the holiday season every year. Making them, decorating them, and duh- eating all of them in one sitting right? But this time of year is tricky if you are gluten free/ need to be gluten free. It's basically gluten city everywhere you look come Christmas time. So, we've put together this list of our absolute favorite Gluten Free Christmas Cookie Recipes to make this holiday season just a sweet and fun filled for you!

a collage of the best gluten free christmas cookies with red and green colors

25 Best Gluten Free Christmas Cookie Recipes

The best of the best for gluten free Christmas cookie recipes! All these recipes are drool worthy and perfect for the holiday season, just without all the gluten. So whether you are gluten free by choice or by necessity, you can still have some delicious Christmas treats!

Gluten Free Dairy Free Gingerbread House Recipe

Gluten Free Thumbprint Cookies (Dairy Free)

Gluten Free Almond Cookies

Photo Credit: veggiedesserts.com

German Bethm�nnchen Marzipan Cookies

Photo Credit: www.theconsciousplantkitchen.com

3-ingredient Coconut Flour shortbread cookies

Photo Credit: www.theconsciousplantkitchen.com

Almond flour sugar cookies, 3 ingredients - The Conscious Plant Kitchen

Photo Credit: www.supermomnocape.com

Gluten Free Cherry Coconut Drop Cookies

Photo Credit: www.keep-calm-and-eat-ice-cream.com

Amaretti cookies

Photo Credit: www.rhiansrecipes.com

Gluten-Free Vegan Lemon Cookies

Photo Credit: calmeats.com

Almond Flour Cardamom Peanut Butter Thumbprint Cookies

Photo Credit: lemonsandzest.com

Rosemary Orange Cookies {Gluten Free}

Photo Credit: www.fearlessdining.com

Crispy Buttery Gluten-Free Butter Cookies

Photo Credit: www.fearlessdining.com

Gluten Free Cardamom Cookies

Photo Credit: homebodyeats.com

Gluten Free Snickerdoodles

Photo Credit: wowitsveggie.com

Best-Ever Walnut Vegan Biscotti Recipe

Photo Credit: lowcarbafrica.com

Low Carb Keto Cinnamon Pecan Cookies

Photo Credit: www.insidetherustickitchen.com

Italian Almond Cookies (Ricciarelli)

Photo Credit: www.hunnyimhomediy.com

Gluten Free Red Velvet Cookies with Cream Cheese Icing

Photo Credit: delightfuladventures.com

Chewy Oatmeal Cranberry Chocolate Chip Cookies

Photo Credit: delightfuladventures.com

Vegan Coconut Macaroons

Photo Credit: casualfoodist.com

Chocolate Swirled Meringue Cookies

Photo Credit: strengthandsunshine.com

Chocolate Peppermint Crinkle Cookies (Gluten-Free, Vegan)

Photo Credit: strengthandsunshine.com

Vegan White Chocolate Peppermint Cookies (Gluten-Free, Allergy-Free)

Photo Credit: www.texanerin.com

Molasses Cookies (gluten-free, vegan options) - Texanerin Baking

Photo Credit: onewholesomelife.com

Keto Christmas Crack - One Wholesome Life - holiday recipes

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a collage of the best gluten free christmas cookies with red and green colors

53 Healthy Thanksgiving Recipes to make your menu with

Looking for some Thanksgiving menu options still? We've got you covered with these amazing healthier appetizers, main dishes, side dishes, salads, desserts, and drinks. Everything you need to just pick an option or two in each category and build the perfect menu for your Thanksgiving feast. Let's dig in because my mouth is already watering!

53 main meals, sides, apps, desserts, and salads all to make your menu easy for thanksgiving

This post may contain affiliate links. If you click and buy, I may make a commission at no cost to you. See my policy for more information.

Appetizers

These are our favorite appetizers to make your mouth water and keep people happy before the Thanksgiving feast.

Instant Pot Steamed Dumplings

Photo Credit: www.corriecooks.com

Healthy Deviled Eggs- No Mayo, No Avocado

Pumpkin Pie Truffles {paleo, vegan, AIP option}

Photo Credit: wholesomefamilyliving.com

Simple Orange Cinnamon Acorn Squash Rings

Photo Credit: melissatraub.com

Cranberry Jalapeno Salsa

Photo Credit: alternativedish.com

Smoked Garlic Almonds

Photo Credit: lifecurrentsblog.com

Roasted Carrots with Garlicky Lemon Tahini Sauce

Photo Credit: vikalinka.com

Goat Cheese Prosciutto Lingonberry Jam Bruschetta

Photo Credit: www.drugstoredivas.net

Our Favorite Appetizer Servers

Main Dishes

Your main dish for Thanksgiving might be Turkey, but don't you want it to be better than ever this year? Or maybe you want something totally different. Check out these main dish recipes and get ready to drool.

Juicy Roasted Turkey Breast

Photo Credit: www.deliciousmeetshealthy.com

How to Dry Brine a Turkey

Photo Credit: theshortordercook.com

Vegan Holiday roast – WFPB, no-oil, cheap, succulent and festive!

Photo Credit: sevenroses.net

Roasted Chicken With Herbs And Butter-Healthy Life Trainer

Photo Credit: www.healthylifetrainer.com

Festive Whole Roasted Chicken with Brie and Grapes

Photo Credit: www.mychefsapron.com

Bacon Wrapped Low Carb Keto Turkey Meatloaf Recipe

Photo Credit: www.wholesomeyum.com

Juicy Roasted Turkey Breast - Nourish Plate

Photo Credit: nourishplate.com

Garlic Herb Butter Roasted Chicken in a Dutch Oven

Photo Credit: carmyy.com

Easy Instant Pot Ham Recipe with Vegetables

Photo Credit: sustainmycookinghabit.com

Thanksgiving Stuffed Turkey Breast

Photo Credit: castironrecipes.com

Paleo Maple Apple Brined Turkey

Photo Credit: raiasrecipes.com

Our Favorite Main Dish Must Haves

Side Dishes

Isn't Thanksgiving really ALL about the side dishes though? I don't know about you but I am here for the stuffing and mashed potatoes. Check out these other recipes that have us ooo-ing and ahh-ing.

Gluten free Dairy free Green Bean Casserole

Gluten Free Cornbread Stuffing with Sausage (dairy free)

Oven Roasted Asparagus with Parmesan + White Wine

Garlicky Roast Potatoes with Feta

Mashed Sweet Potatoes

Photo Credit: www.deliciousmeetshealthy.com

Amazing Roasted Green Beans with Everything But the Bagel Sesame Seasoning

Photo Credit: theshortordercook.com

Keto Orange Cranberry Sauce! - Low Carb - Sugar Free - Keen for Keto

Photo Credit: keenforketo.com

Harvest Squash Casserole {How To Cook Spaghetti Squash}

Photo Credit: whatagirleats.com

Moroccan Carrots--kid-friendly, vegan, gluten-free & whole30

Photo Credit: wholenewmom.com

Whipped Sweet Potato Souffle Casserole With Walnuts

Photo Credit: thematbakh.com

Cauliflower Rice And Sausage Stuffing

Photo Credit: lowcarbafrica.com

Hasselback Style Butternut Squash with Baked Brie

Photo Credit: www.marathonsandmotivation.com

Our Favorite Side Dish Staples

Salads

A salad is a staple in a good Thanksgiving feast, but making it really shine as more than just leaves and dressing is the trick! Here are our favorite creative and delicious salads.

Roasted Veggie Pasta Salad with Bacon

Refreshing Watermelon Goat Cheese Salad

This amazing watermelon salad recipe with goat cheese and walnuts is so refreshing.  Add in mint, cucumber, basil, or whatever other ideas you have and top it off with our red wine vinaigrette for an amazing summer salad recipe! 

Pear And Gorgonzola Salad With Candied Pecans

Photo Credit: whatagirleats.com

Spinach Apple Salad with Honey Balsamic Vinaigrette

Photo Credit: erhardtseat.com

Roasted Pumpkin and Beet Salad with Arugula and Feta

Photo Credit: www.justbeetit.com

Vegan Rice Salad

Photo Credit: www.marathonsandmotivation.com

Roasted Pumpkin and Beetroot Salad

Photo Credit: www.mapleandmango.com

Wild Rice Salad with Maple Cider Vinaigrette

Photo Credit: theviewfromgreatisland.com

Creamy Vegan Coleslaw Recipe

Photo Credit: moonandspoonandyum.com

Farro Sweet Potato Salad | Sprouts And Krauts | Vegan Holiday Side Dish

Photo Credit: sproutsandkrauts.com

Our Favorite Salad Things

Desserts

Isn't the dessert what we look forward to in every holiday? And you don't and shouldn't skimp out on them just because you want a healthier Thanksgiving menu! Here are our favorites.

Soft + Fluffy Pumpkin Chocolate Chip Cookies

Dairy Free Chickpea Pumpkin Pie (+gluten free pie crust)

Skillet Gluten Free Apple Crumble

Easy Baked Cinnamon Apples

How to Make Whipped Coconut Milk

Coconut whipped cream is so silky, creamy, and delicious on everything. Dip strawberries, top pies and hot chocolate, everything and anything is better with some whipped coconut milk!

Keto Pumpkin Spice Cream Cheese Danish

Photo Credit: keenforketo.com

Easy Paleo Pumpkin Custard--Low Carb, Paleo, AIP | Whole New Mom

Photo Credit: wholenewmom.com

The BEST Crustless Pumpkin Pie

Photo Credit: www.theflavorbender.com

Easy Chocolate Coffee Mousse

Photo Credit: www.mychefsapron.com

Paleo Pecan Pie Bars

Photo Credit: www.deliciousmeetshealthy.com

Vegan Pumpkin Cheesecake (paleo, no-bake) - Texanerin Baking

Photo Credit: www.texanerin.com

Skinny Filo Pumpkin Pie

Photo Credit: whereismyspoon.co

Our Favorite Dessert Dishes

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How to Make Whipped Coconut Milk

Whipped coconut milk is the way to make any dessert better. Turn strawberries into amazing drool worthy bites of sweetness. Top that hot apple pie, hot chocolate, or even a cake with this sweet, silky smooth whip. No matter what, you have a 10 out of 10 dessert made easily! This coconut whipped cream or milk is super easy, only 3 ingredients, and absolutely delicious. If you've ever struggled to make coconut whip before, we've got you covered. Find the only brand we use (not sponsored, don't worry), how to make it smooth not chunky, and every step to getting that perfect vegan whipped cream.

red beaters whipping coconut milk

Why is my coconut milk not whipping?

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Probably the most common question when people attempt to make coconut milk whipped cream. There are a few different answers and fixes for this problem.

hands opening a can of thai kitchen coconut milk
  1. The brand you are using. Like I said, this post is not sponsored at all. But we only use Thai Kitchen's coconut milk to make coconut whipped cream. Why? Because they have the creamiest texture that doesn't get watery and chunky when whipped. We've tried a LOT of brands over the years and without fail we always come back to this one.
  2. Chill first. Your coconut milk 100% needs to be chilled first. Leave it in the fridge over night and let it get more solid and creamy. If it's warm or room temp, it will just turn to soup when you whip it. BONUS TIP: freeze your mixing bowl for 10 minutes before whipping the coconut milk to really hold onto that chill.
  3. Separate the can. When you open up a can of chilled coconut milk, the top is thick and creamy and the bottom is that weird watery mixture. Do NOT dump the whole can in. Using a spoon, scoop just the thick and creamy part into a bowl to whip. The watery mix can be saved in the fridge for a smoothie later. Again, it will turn to soup if you add it to your whipped cream.
  4. Use the right sugar. Using regular sugar, honey, maple syrup, or any other sweetener doesn't work well for whipped coconut milk. It is too thin and loose. You need to use some icing sugar (powdered sugar) to get that little bit of thickening. Anything else will make it collapse, be grainy, or again be soupy.
scooping the creamy part of coconut milk into a glass bowl
can of left over liquid from coconut milk

How do you thicken coconut Milk whipped cream?

If you have done all of those things listed above and you are still having trouble getting your coconut whipped cream to thicken up, there are one or two things to try and a couple of things to remember.

One thing you can try is adding a spoonful of tapioca starch at a time to the mix to get it thickening again. Another, is to chill it in the fridge for a few hours longer and then whip again.

pouring powdered sugar into coconut milk

Remember, coconut milk whipped cream is not going to be the EXACT same as regular whipped cream. They are different things. Both are delicious and coconut whipped cream is amazing as a vegan or dairy free substitute.

Coconut milk whipped cream does have a slightly different, more silky consistency though. If you do all of these things above, you should get a really nice bowl of silky, creamy, sweet, whipped coconut milk.

Enjoy!

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red beaters whipping coconut milk

How to Make Whipped Coconut Milk

Yield: 1 can
Prep Time: 8 hours
Additional Time: 5 minutes
Total Time: 8 hours 5 minutes

Coconut whipped cream is so silky, creamy, and delicious on everything. Dip strawberries, top pies and hot chocolate, everything and anything is better with some whipped coconut milk!

Ingredients

  • 1 can Thai Kitchen Coconut Milk
  • ¼ cup Powdered Sugar
  • ½ teaspoon Vanilla

Instructions

  1. Chill your can of Thai's Kitchen Coconut Milk over night.
  2. Using a spoon, scoop just the solid white creamy part of the coconut milk can into a medium mixing bowl.
  3. Add your powdered sugar and vanilla.
  4. Whip with electric beaters on medium speed for 2-3 minutes, gradually increasing to a higher speed for another 2 minutes.
  5. Serve right away or chill until ready to serve.
  6. Enjoy!
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 17gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 10mgCarbohydrates: 8gFiber: 0gSugar: 5gProtein: 2g

Nutritional information is not always 100% accurate.

© Miriam
Cuisine: American / Category: Dessert

Best Gnocchi Recipe

This is the best gnocchi recipe and also the easiest! Some potatoes, flour, and an egg and you have an amazing and fancy-sounding meal on your hands. There are so many ways to make gnocchi these days, with cauliflower, sweet potato, and so many other ideas. I prefer to go back to basics with a regular potato gnocchi recipe. This recipe in particular is so light and airy, so simple and easy, and absolutely a fun recipe to get your hands dirty with. Let the kids in to help and gather around for a filling and delicious homemade gnocchi meal.

hands holding a bowl of fresh made gnocchi

Is Gnocchi more healthy than Pasta?

In general, gnocchi can be more healthy than pasta because it uses less flour than a regular pasta recipe. This can help gluten free people and those of us trying to cut out some of the wheat intake.

This gnocchi recipe in particular is great because it is also dairy free. Most gnocchi recipe have ricotta in them (which is delicious) but not necessary for a light and beautiful gnocchi if you are looking for a simple and healthier recipe like this one.

So while its isn't necessarily a super food in terms of health, gnocchi is healthier than a lot of pasta and honestly it's absolutely delicious. So give it a try regardless. Grab a glass of wine, your favorite pesto or pasta sauce, and let's make this classic, light and fluffy, healthier gnocchi.

hands cracking eggs into a flour well

The Best Potatoes for Gnocchi

Potatoes are a classic choice for basic delicious gnocchi. We used our favorite, red skinned potatoes. I love the flavor of these potatoes, especially over russet potatoes. If you don't have red potatoes, golden potatoes have an amazing buttery flavor that works so well with this basic homemade gnocchi recipe.

So red potatoes or golden potatoes are the best options for a classic gnocchi with the best creamy buttery flavor. They are also a similar size so feel free to interchange them depending on what you have available at the time.

How do you make Gnocchi from Scratch?

Ideally a ricer is used to get the potatoes nice and finely mashed into the homemade gnocchi dough. However, I didn't actually use one for this recipe and it turned out wonderfully still.

Peel and cut 4-5 red or golden potatoes in half. If you have some larger ones, you probably only need 2-3. Place them in boiling water to cook until nice and tender. Make sure the water is boiling already when you put them in. Placing potatoes into water and then bringing it to a boil makes the potatoes absorb way too much water and destroys a lot of the rich flavor that is especially important in gnocchi.

hands kneading dough on a table

Get these potatoes really nice and tender so they are easy to mash into dough. Generally, I'll take a fork and if it goes through the potato easily and splits it, that's when I know they're good to go.

After you've taken the potatoes out of the boiling water, rinse them in cold water and let them cool for a bit.

Mixing up Gnocchi Dough

Gnocchi dough is made in a very similar way to an easy pasta dough (ta dahhh we have that recipe too 😉 ). On a flat clean surface, place your flour and make a well. Essentially, you are getting the flour to create a bowl for the rest of the ingredients.

If you are using a ricer for the potatoes, you can rice them right over the flour well. If you aren't, however, you can mash them up like you would for mashed potatoes. I have done by hand, with a fork, and with electric beaters. Either way, from there place the mashed potatoes into the flour well.

Once your potatoes are mashed or riced and in the flour well, here comes the fun part. Using your hands start to incorporate the flour into the potatoes and make a sticky dough.

Add the egg as soon as you see a dough forming and continue to work with your hands. From here, add in a tablespoon of flour at a time until the dough gets a little more manageable. It will be sticky still but this is what will also make the gnocchi super fluffy and soft when you cook it up.

hands cutting gnocchi dough into pieces

How to Shape Gnocchi

Use as much flour as you need on the surface to prevent sticking and use your hands to spread the sticky gnocchi dough out flat.

Taking a sharp knife or a dough cutter, cut into long strips. On your floured surface, gently roll out each tube one at a time. Then pinch off or cut off bite sized pieces from each tube.

Feel free to make imprints on your gnocchi pieces with a fork. If you have little helpers let them shape them into funky little shapes for fun!

Coat the gnocchi shapes in a light coating of flour to prevent them mashing back together. If this does happen, don't worry you can just re-do the rolling out and cutting process.

You can boil the best gnocchi recipe you've ever had, use it in soups, or you pan fry (my personal favorite).

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hands holding a bowl of fresh made gnocchi

Best Gnocchi Recipe

Yield: 4 people
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes

This easy homemade potato gnocchi recipe will be a family favorite for you! It's so simple to make right at home in your own kitchen and is so fluffy and delicious. 

Ingredients

  • 2 cups Flour, plus more for adding in and surface
  • 2 cups Mashed Red or Golden Potatoes
  • 1 Egg

Instructions

  1. Peel and half your potatoes (about 3-4) and place in boiling water.
  2. Cook until tender and easily mashable.
  3. Rinse with cold water and let cool so you can easily handle them in the gnocchi dough.
  4. On a clean surface, put 2 cups of flour down and form a well.
  5. Add mashed cooled potatoes to the well and start to combine.
  6. Add the egg and thoroughly combine into a sticky gnocchi dough. 
  7. Adding flour a tablespoon at a time and working into the dough until a bit more manageable. 
  8. On a floured surface flatten out the sticky dough with your hands.
  9. Using a sharp knife cut into slices.
  10. Roll out each slice of gnocchi dough and cut into small bite sized pieces. 
  11. Cook however you like gnocchi best, covered in sauce, pan fried, or in a soup, and enjoy! 
Nutrition Information:
Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 323Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 27mgCarbohydrates: 65gFiber: 4gSugar: 1gProtein: 10g

Nutritional information is not always 100% accurate.

© Miriam Reeves
Cuisine: Italian / Category: Main Dish

Soft And Fluffy Pumpkin Chocolate Chip Cookies

If you haven't made pumpkin chocolate chip cookies before then you need to this year. These soft and fluffy pumpkin chocolate chip cookies are our favorite. They are dairy free and healthier. What do I mean by healthier? Well they still have a bit of brown sugar and flour, but a lot less than a normal cookie recipe and coconut oil instead of a ton of butter. So no, they don't have any health benefits in them (except pumpkin is a vegetable so that counts). But they are a bit lighter and we just love eating them. These pumpkin chocolate chip cookies are super fluffy, cakey, and soft with oodles of chocolate chips mixed in.

a stack of pumpkin chocolate chip cookies with pumpkins in the background

Healthier Pumpkin Chocolate Chip Cookies

We always tend to make our desserts healthier if we are making them up ourselves. We use less sugar, a different sweetener like honey or maple syrup, less butter or using coconut oil instead, and we try to let a lot of natural sweetness through.

This doesn't mean we don't eat our fair share (or more) of donuts and extra sugary American treats. We definitely do, and I love it as you should. But it's nice to make healthier treats too especially if you are making up the recipe on your own.

process shots of making chocolate chip cookies with pumpkin

So this recipe isn't what I would call "a healthy cookie." I expect those types of cookies to have chickpeas or some secret veggie or wonder food in them. This one I just call "healthier." A super simple delicious cookie that hits all the cravings without all the sugar.

What ingredient makes cookies more moist?

These soft pumpkin chocolate chip cookies are moist and fluffy. How do they get that way? Well mainly the eggs, flour, type of sweetener, and fat make a moist and delicious cookie extra soft.

hands scooping cookie dough onto a tray

The brown sugar adds moisture and flavor. The coconut oil locks in the moisture. The eggs are beaten and fluff the cookie up as well as hold it together. And the right amount of flour makes this cookie extra soft and fluffy.

Fluffy Pumpkin Chocolate Chip Cookies

These cookies are full of pumpkin spices like nutmeg and cinnamon on top of a cup of chocolate chips. We prefer dark chocolate but use your favorite kind. The chocolate chips help to sweeten the cookies up even more (why we didn't add a ton of sugar).

Biting into these cookies is like biting into a chocolatey autumn-flavored cake in cookie form. Make sure not over to bake as these are more soft-baked cookies.

hands grabbing for some pumpkin chocolate chip cookies with pumpkins

These are absolutely perfect with a cup of tea or hot chocolate. Get your Hygge on this year especially.

Hope you enjoy these as much as we do!

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These soft and fluffy pumpkin chocolate chip cookies will warm you right through the fall and winter. A little bit healthier but a whole lot delicious! Dairy free and full of that pumpkin spice flavor with loads of chocolate chips. pinterest pin

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a stack of pumpkin chocolate chip cookies with pumpkins in the background

Soft + Fluffy Pumpkin Chocolate Chip Cookies

Yield: 12-15 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These soft and fluffy pumpkin chocolate chip cookies will warm you right through the fall and winter. A little bit healthier but a whole lot delicious! Dairy free and full of that pumpkin spice flavor with loads of chocolate chips.

Ingredients

  • 1 can Pumpkin Puree
  • 2 Eggs
  • ¼ cup Brown Sugar
  • ¼ Coconut Oil
  • ½ teaspoon Nutmeg
  • 1 teaspoon Cinnamon
  • ½ teaspoon Allspice
  • ¼ teaspoon Ginger
  • Pinch of Salt
  • 1 teaspoon Baking Soda
  • 1 cup All Purpose Flour
  • 1 cup Chocolate Chips

Instructions

  1. Pre-heat your oven to 375.
  2. In a medium to large mixing bowl, combine the eggs, sugar, pumpkin puree, and coconut oil well with a whisk.
  3. In a separate bowl, combine the flour, spices, and baking soda.
  4. Pour the dry flour mixture into the pumpkin mixture and stir until fully mixed.
  5. Add your chocolate chips and mix together.
  6. Using a cookie scooper or spoons, scoop the cookie dough onto a baking sheet lined with parchment paper.
  7. Bake for 9-10 minutes.
  8. Let cool, and enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 28mgCarbohydrates: 24gFiber: 2gSugar: 13gProtein: 3g

Nutritional information is not always 100% accurate.

© Miriam
Cuisine: American / Category: Cookies

Garlicky Roast Potatoes with Feta

Potatoes are a staple in this house. Maybe because I'm Irish? Whatever the reason, we love crispy roasted potatoes with lots of seasoning. These garlicky roast potatoes with feta cheese are the easiest thing in the world to make, go with almost every main meal, and are pretty healthy. Normally the kids will pull out their favorite dips (ketchup, honey mustard, ranch...etc) and go to town with roasted potatoes. These, though, taste amazing to everyone just right out of the oven. That feta cheese ads a salty, creamy texture. The garlic salt and parsley add amazing flavor. And of course just enough extra virgin olive oil makes them crisp and perfect.

overhead shot of a spoon scooping up crispy roast potatoes on a baking sheet

Crispy Roast Potatoes

Potatoes are, in my opinion, the most versatile vegetable on the planet. They make a great side dish, they make vodka, they make french fries, they are good for breakfast, lunch, and dinner, and sweet potatoes are the dessert version. They taste good all the damn time. Honestly they are the hardest working vegetable and the others need to step up their game.

a golden potato cut into cubes on a rustic cutting board

So let's talk roasting potatoes and getting them to actually be crispy and delicious.

Why are my roast potatoes not crispy?

A huge step that many people don't do or don't even know about is rinsing and soaking your potatoes in water before drying them and roasting. This step is what makes those potatoes extra crisp.

Rinsing and soaking your cut potatoes gets that starch off of them. This helps them to roast better and get more crispy.

golden potatoes in front of the light on a rustic cutting board

The other thing that gets potatoes crispy is setting the oven at the right temperature and letting the potatoes actually take their time roasting. So many people crank the oven to 400 or higher and try to roast them up in a short amount of time. Never gonna happen honey- at least not the way you want it. You will wind up with potatoes that are under cooked on the inside and/or burned on the outside.

hands cutting golden potatoes on a cutting board

Instead, set the oven to 350 or 375 and let them roast for a good 30-40 minutes (depending on the cut and type of potato you may need a little longer even).

Garlicky Roast Potatoes with Feta

Feta cheese is some of our favorite topping cheese. We use it on gyros, sauces, meats, pasta, everything. That salty creamy flavor and texture is perfect for so many dishes.

hand scooping up some garlicky roast potatoes with feta of a baking sheet

Add as much feta cheese to your crisp, garlicky roast potatoes as you like right out of the oven. This lets the cheese soften in the heat with the potatoes without burning. It is honestly the perfect addition to this roasted potato dish.

We use golden potatoes for this recipe because the soft, creamy, buttery inside of the crispy golden potato just goes so well with that crumbled feta cheese. Definitely use golden potatoes for this one.

full overhead shot of a pan full of oven roasted garlicky potatoes and feta

Hope you enjoy this as much as we do!

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These garlicky potatoes are roasted nice and crispy with amazing flavor and a healthy heaping of feta cheese crumbles on top. So easy and simple to make and perfect as a side dish or snack. pinterest pin

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overhead shot of a spoon scooping up crispy roast potatoes on a baking sheet

Garlicky Roast Potatoes with Feta

Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

These garlicky potatoes are roasted nice and crispy with amazing flavor and a healthy heaping of feta cheese crumbles on top. So easy and simple to make and perfect as a side dish or snack.

Ingredients

  • 4 Medium Golden Potatoes
  • 3 tablespoon Olive Oil
  • 2 teaspoon Garlic Salt
  • 2 teaspoon Dried Parsley
  • ½ teaspoon Black Pepper
  • ¼ - ½ cup Crumbled Feta

Instructions

  1. Pre-heat oven to 375.
  2. Dice up your golden potatoes into bite sized pieces.
  3. Toss the potatoes in a bowl with the olive oil, garlic salt, parsley, and black pepper.
  4. Spread the mix onto a baking sheet lined with parchment paper.
  5. Bake for 40 minutes until golden brown and crispy looking.
  6. Once done, sprinkle your feta cheese crumbles over the top and let it soften and mix with the potatoes (it won't melt like a regular cheese).
  7. Enjoy!
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 3mgSodium: 683mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 4g

Nutritional information is not always 100% accurate.

© Miriam
Cuisine: American / Category: Side Dishes