Italian Sugar Cookies

Name: Italian Sugar Cookies
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 36
Cuisine: italian
Ingredients: 1 cup unsalted butter, at room temperature; 1 cup sugar; 6 eggs; 2 teaspoons lemon extract; 4 cups flour; 2 teaspoons baking powder; dash of salt; 1 cup powdered sugar; 1 - 2 tablespoons heavy cream or milk; 1/4 teaspoon lemon extract; sprinkles

Dec 03, 2019

Italian Sugar Cookies are soft lemon sugar cookies with a lemony glaze and sprinkles on top! These are a Christmas favorite and are so cute in cookie tins.

These are a must make for me during the holidays! Others that I make every year are Crockpot Candy, Cranberry Orange Cookies, and Almond Bark Drop Cookies!

Italian Sugar Cookies - soft lemon sugar cookies with a lemony glaze and sprinkles on top! These are a Christmas favorite and are so cute in cookie tins.

I am so excited to post some Christmas cookie recipes finally!

I make these every year because everyone loves them. They are just the quintessential Christmas cookie to me. All my cookie tins includes Italian Sugar Cookies. Santa gets Italian Sugar Cookies. They just look like Christmas to me!

They are pillowy soft lemon sugar cookies with a sweet glaze and topped with sprinkles! And they’re so easy and quick to whip up. You’re going to love them!

Ingredients

Unsalted butter – make sure to bring it to room temperature before beggining.
Granulated sugar
Eggs
lemon extract
Flour
Baking powder
Salt
Powdered sugar
Heavy cream or milk
holiday sprinkles – if you aren’t making these around the holidays, muse whatever sprinkles you want!

Instructions

Prepare. Preheat oven to 400F. Line a baking sheet with parchment paper; set aside.
Mix wet ingredients. Beat together butter and sugar until light and fluffy. Add in eggs, one at a time, beating after each one. Add lemon extract; beat until well combined.
Mix wet ingredients. Sift together flour, baking powder, and salt.
Combine wet and dry ingredients. Add this to the butter mixture and beat until just combined.
Shape into balls. Taking a tablespoon at a time, roll into balls and place on prepared baking sheet.
Bake. Bake for 7 minutes or until the bottoms are a nice golden color.
Cool. Cool for a few minutes before transferring to a wire rack to cool completely before glazing. Repeat with remaining dough.
Make glaze. Whisk powdered sugar, heavy cream (or milk), and lemon extract until no lumps remain.
Glaze cookies. Dip each cookie in the glaze and top with sprinkles. Place on a wire rack over a paper towel to catch any drips. Allow glaze to harden before packing in an air tight container.

How Do You Store Italian Sugar Cookies?

Store them in an airtight container at room temperature for up to a week. I like to layer them with parchment paper so the glaze doesn’t stick to the other cookies.

Can You Freeze Them?

You can freeze these cookies for up to 3 months. I recommend freezing without the glaze. Wrap them tightly in plastic wrap and then place them in a freezer ziploc bag.

The night before you plan to serve them, let them defrost on the counter. Once defrosted, you can glaze them and top with sprinkles.

If you prefer to bake your cookies fresh, you can also freeze the dough for up to 3 months. Shape the dough into a large disc and wrap very tightly in plastic wrap. Place it in the freezer ziploc bag.

Let it defrost overnight in the fridge before proceeding with the recipe.

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📖 Recipe

Yield: 36 cookies

Italian Sugar Cookies

Italian Sugar Cookies are soft lemon sugar cookies with a lemony glaze and sprinkles on top! These are a Christmas favorite and are so cute in cookie tins.

Prep Time 20 minutes

Cook Time 7 minutes

Total Time 27 minutes

Ingredients

1 cup unsalted butter, at room temperature
1 cup sugar
6 eggs
2 teaspoons lemon extract
4 cups flour
2 teaspoons baking powder
dash of salt

For the glaze:

1 cup powdered sugar
1 - 2 tablespoons heavy cream or milk
¼ teaspoon lemon extract
sprinkles

Instructions

Preheat oven to 400F. Line a baking sheet with parchment paper; set aside.

In the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add in eggs, one at a time, beating after each one. Add lemon extract; beat until well combined.
In a separate bowl, sift together flour, baking powder, and salt. Add this to the butter mixture and beat until just combined.
Taking a tablespoon at a time, roll into balls and place on prepapred baking sheet.
Bake for 7 minutes or until the bottoms are a nice golden color.
Cool for a few minutes before transferring to a wire rack to cool completely before glazing. Repeat with remaining dough.

To make the glaze:

Whisk powdered sugar, heavy cream (or milk), and lemon extract until no lumps remain.
Dip each cookie in the glaze and top with sprinkles. Place on a wire rack over a paper towel to catch any drips. Allow glaze to harden before packing in an air tight container.

Maple Bacon Cinnamon Rolls

Nov 04, 2019

Maple Bacon Cinnamon Rolls – easy cinnamon roll dough filled with cinnamon sugar, maple syrup, and crispy bacon. Topped with frosting and more bacon! The perfect sweet and salty treat!

I also have recipes for Caramel Apple Cinnamon Rolls and regular Cinnamon Rolls with Cream Cheese Frosting!

One of my favorite things in the world is making homemade cinnamon rolls. I love baking with yeast anyway, but there’s something about the rolling and the slicing and the rising of the cute little swirly rolls that just makes me so happy.

Plus, there’s nothing better than homemade cinnamon rolls, right? They’re so soft and fluffy right out of the oven, and, of course, homemade always tastes the best!

I made these Maple Bacon Cinnamon Rolls over the weekend and they are so delicious! If you love sweet and salty as much as I do, you have to make these!

I’m not a morning cook; we’ve talked about this. So if I’m making breakfast, it has to be easy and not require a whole lot of mental energy.

…

Pumpkin Spice Cupcakes

Oct 23, 2019

Pumpkin Spice Cupcakes are moist pumpkin cupcakes with pecans and raisins and topped with cream cheese frosting!

Who doesn’t love pumpkin treats in the fall?! Some of my other favorites are Pumpkin Crunch Cake and Pumpkin Pie Fudge.

Pumpkin Spice Cupcakes - moist pumpkin cupcakes with pecans and raisins and topped with cream cheese frosting!

Hi guys! I can’t stop making pumpkin desserts. I’ve only blogged a fraction of them because I don’t want to become a pumpkin blog.

At one point, we had 4 containers of pumpkin treats on the counter and I finally had to take them to my gym and leave them for everyone else because I did not need 4 different pumpkin desserts staring at me every time I walked into the kitchen.

But I made cupcakes today! Pumpkin Spice Cupcakes! They’re super moist, delicious pumpkin cupcakes with cinnamon, ginger, and cloves so they taste like fall. Plus, they have chopped pecans and raisins inside. And they are topped with cream cheese frosting!

If you wanted to do a non-traditional Thanksgiving dessert or you need a sweet idea for Friendsgiving or even a Halloween party, these are perfect. They really easy to make, they taste amazing, and everyone always loves a cupcake!

Pumpkin Spice Cupcakes - pumpkin cupcakes with pecans and raisins and topped with cream cheese frosting!

Ingredients

Unsalted butter – you’re going to use this in the cupcakes and the cream cheese frosting
Granulated sugar
Pumpkin puree – not pumpkin pie filling
Egg
Vanilla
All-purpose flour
Baking powder
Baking soda
Salt
Cinnamon
Ground ginger
Ground cloves
Pecans – you could do walnuts instead.
Raisins – if you don’t like raisins, leave them out. You could also substitute dried cranberries.
Cream cheese – these have a classic cream cheese frosting.
Powdered sugar – powdered sugar is used for the frosting because it melts into the cream cheese better than granulated sugar.

Instructions

Prepare. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
Combine wet ingredients. With an electric mixer, beat together butter and sugar until light and fluffy. Beat in pumpkin, egg, and vanilla until well combined.
Combine dry ingredients. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Combine all ingredients. Add the dry ingredients to the butter mixture and beat until just combined. Use a rubber spatula to fold in pecans and raisins.
Fill muffin cups. Divide batter among 12 muffin cups.
Bake. Bake 18 – 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Let cool in muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Make frosting. Beat together all ingredients until smooth. If the frosting is too thick, add milk or cream to thin it out. If too thin, add more powdered sugar until it reaches the desired consistency.
Finish and serve! Frost cupcakes and top with pecans, if desired.

Do Pumpkin Spice Cupcakes Need To Be Refrigerated?

Yes, these Pumpkin Spice Cupcakes do need to be refrigerated because they are topped with cream cheese frosting. Cream cheese frosting is fine at room temperature for up to 2 hours but if you have any cupcakes leftover, they need to go into the fridge after that.

Can You Freeze Pumpkin Spice Cupcakes?

Yes! But don’t put the frosting on first!

The unfrosted Pumpkin Spice Cupcakes can be frozen for up to 3 months. The easiest way to freeze cupcakes is to use a plastic ziploc bag and make sure to squeeze as much air out as possible before sealing.

To defrost, just leave them on the counter until they are not frozen anymore.

I would not freeze the cream cheese frosting. It’s definitely best when made fresh.

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📖 Recipe

Yield: 12 cupcakes

Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes are moist pumpkin cupcakes with pecans and raisins and topped with cream cheese frosting!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

½ cup unsalted butter, softened
1 cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground ginger
dash ground cloves
½ cup roughly chopped pecans
½ cup raisins

For the cream cheese frosting:

¼ cup unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
pecans, for garnish, if desired

Instructions

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
With an electric mixer, beat together butter and sugar until light and fluffy. Beat in pumpkin, egg, and vanilla until well combined.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Add the dry ingredients to the butter mixture and beat until just combined. Use a rubber spatula to fold in pecans and raisins.
Divide batter among 12 muffin cups. Bake 18 - 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Let cool in muffin tin for 5 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat together all ingredients until smooth. If the frosting is too thick, add milk or cream to thin it out. If too thin, add more powdered sugar until it reaches the desired consistency.
Frost cupcakes and top with pecans, if desired.

Farro Salad with Cranberries, Feta, and Pecans

Oct 21, 2019

Farro Salad with Cranberries, Feta, and Pecans – a great holiday side dish recipe! Farro tossed with dried cranberries, feta cheese, and pecans in a light lemony dressing.

I love the chewy texture farro brings to salads. Some of my other favorites are Greek Farro Salad and Farro Caprese Salad.

Okay, I know it’s a little early to be thinking about Thanksgiving but I can’t help it. It was freezing last week in Texas and it got me all excited for the holidays and now we’re talking about Thanksgiving side dishes.

If you want an easy, make ahead side dish option, this farro salad is perfect. The cranberries and pecans make it feel holiday-ish but it’s nice and light and healthy!

Or, if you want to just make a batch for your lunches for the week, perfect for that too. Throw some grilled chicken on top to complete the meal!

…

Apple Cider Jello Shots

Oct 11, 2019

Apple Cider Jello Shots are perfect for fall parties! Apple cider and Fireball jello shots topped with whipped cream and a sprinkle of cinnamon.

Apple Cider Jello Shots - perfect for fall parties! Apple cider and Fireball jello shots topped with whipped cream and a sprinkle of cinnamon.

Happy Friday! I saved the boozy #HalloweenTreatsWeek recipe for the end of the week!

If you’ve missed my other posts this week, #HalloweenTreatsWeek is a yearly event hosted by Angie of Big Bear’s Wife and there are 41 bloggers sharing Halloween recipes this week. Some cute, some creepy, and all delicious!

Okay, so when was the last time you had a jello shot? Mine was probably, like, 2005. And it was definitely made with boxed jello mix and was awful.

These are a little bit more of a grown person jello shot since you skip the box and use apple cider. If you want to make an apple cider drink that isn’t jello shots, I’ve got a Sparkling Apple Cider Sangria recipe that you will love.

Ingredients

Apple cider – use your favorite brand!
Lemon
Unflavored gelatin – you can find this in the jello section of all large grocery stores or you can order it online.
Fireball Whiskey – this is cinnamon flavor whiskey which makes these taste so delicious
Whipped cream and cinnamon – optional but they make the jello shots super cute!

Instructions

Combine. Add apple cider and lemon juice to a small saucepan. Sprinkle gelatin on top and let it bloom for about 5 minutes. Bring the mixture to a simmer and stir to dissolve gelatin. Remove from heat and stir in Fireball.
Transfer. Divide into shot containers and refrigerate until firm, at least 2 hours.
Garnish. Top with whipped cream and a sprinkle of cinnamon right before serving.

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📖 Recipe

Yield: 10 jello shots

Apple Cider Jello Shots

Prep Time 10 minutes

Cook Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

1 c apple cider
juice of ½ lemon
1 (.25 oz) envelope unflavored gelatin
1 c Fireball Whiskey
whipped cream and cinnamon, for serving

Instructions

Add apple cider and lemon juice to a small saucepan. Sprinkle gelatin on top and let it bloom for about 5 minutes.
Bring the mixture to a simmer and stir to dissolve gelatin. Remove from heat and stir in Fireball.
Divide into shot containers and refrigerate until firm, at least 2 hours.
Top with whipped cream and a sprinkle of cinnamon right before serving.

Halloween Sugar Cookie Bars

Oct 09, 2019

Halloween Sugar Cookie Bars are soft and chewy sugar cookie bars filled with sprinkles and topped with buttercream frosting!

I also have Halloween Confetti Cookies if you need another Halloween idea!

Halloween Sugar Cookie Bars - soft and chewy sugar cookie bars filled with sprinkles and topped with buttercream frosting!

I love sugar cookie anything. Regular sugar cookies, Sugar Cookie Dip, Sugar Cookie Truffles, and sugar cookie bars like these!

They are soft, chewy bars with a vanilla buttercream. Plus there are sprinkles inside the bars and on top because sprinkles make everything better.

And just to dogshame my jerk husky, she definitely ate the first round of these bars. She’s fine, don’t worry, but ugh, I had used such cute sprinkles!

Huskies are the worst. I was just telling someone a few weeks ago that she’s finally calmed down and stopped acting like an idiot all the time and she goes and eats a pan of butter and sugar.

How to Make Halloween Sugar Cookie Bars

Sugar cookie bars are so much easier than making a bunch of sugar cookies. You start by making a very simple sugar cookie dough and when the dough is all combined, you add Halloween sprinkles (or whatever sprinkles you like!) to the dough.

Then, instead of making individual cookies, you spread the sugar cookie dough out into a 9×13-inch pan. That goes into the oven and bakes until the center is cooked and the edges are just starting to brown. Then it just has to cool completely before you can frost it.

The frosting is a basic buttercream made with butter, powdered sugar, milk, and vanilla. It gets whipped together until light and fluffy and then you can spread it on top of the sugar cookies bars. Then top with more of your sprinkles!

More Halloween Treats

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📖 Recipe

Yield: 24 bars

Halloween Sugar Cookie Bars

Halloween Sugar Cookie Bars are soft and chewy sugar cookie bars filled with sprinkles and topped with buttercream frosting!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 ¼ cups granulated sugar
2 large eggs
1 teaspoon vanilla
2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ cup Halloween sprinkles

For the Frosting

½ cup (1 stick) unsalted butter
2 cups powdered sugar
1 - 2 tablespoons milk
½ teaspoon vanilla
¼ cup Halloween sprinkles

Instructions

1. Preheat oven to 350F. Line a 9x13-inch baking pan with aluminum foil.

2. In a stand mixer fitted with a paddle attachment, cream softened butter and sugar together until light and fluffy. Add eggs, one at a time, and vanilla.

3. In a separate bowl, whisk together flour, baking powder, and salt to remove lumps. Add to the butter mixture and beat until just combined. Beat in sprinkles.

4. Spread dough into the prepared pan, smoothing out the top.

5. Bake until cooked through and starting to brown on the edges, about 25 minutes. Cool completely.

6. To make the frosting, beat butter, powdered sugar, 1 tablespoon milk, and vanilla together. Add the rest of the milk if necessary. Spread frosting over cooled bars. Top with sprinkles. Cut into 24 bars.

Candy Corn Fudge

Oct 07, 2019

Candy Corn Fudge – white chocolate fudge with mini candy corn and salted peanuts. The perfect sweet and salty treat for Halloween!

You guys, it’s #HalloweenTreatsWeek!

The lovely and incredibly talented Angie of Big Bear’s Wife organizes #HalloweenTreatsWeek every year and I am so excited to be participating. There are 40+ bloggers sharing delicious and fun Halloween treats this week and I’ve got the full list of everyone’s first recipe down below.

My first post for the week is Candy Corn Fudge and I’ve been dying to share it for weeks now.

Y’all know I love all things sweet and salty so I mixed candy corn with salted peanuts and put in in a white chocolate fudge. I love everything about it. The saltiness of the peanuts keep it from being too rich and sweet and I just love when you slice into it and can see a full piece of candy corn. It’s just so pretty.

If you love candy corn but want something besides fudge, I have Caramel Corn Treats that are also a great sweet and salty treat.

Ingredients

Unsalted butter
Granulated sugar
Sour cream
White chocolate
Marshmallow cream
Mini candy corn
Dry roasted salted peanuts

Instructions

Line a 9×9 inch pan with aluminum foil and spray with nonstick spray.
In a large pot, heat butter, sugar, and sour cream over medium heat, stirring until sugar is dissolved. Bring to a boil and cook, stirring frequently, until a candy thermometer reads 234F (soft ball stage), about 5 minutes.
Remove from heat. Stir in chopped white chocolate and marshmallow cream. Stir until everything is melted and combined. It will be thick and take awhile. Fold in candy corn and chopped peanuts.
Pour into the prepared pan and rotate pan so the fudge reaches the corners. Chill at least 4 hours before cutting into 36 pieces.

How To Store Candy Corn Fudge

Homemade fudge will keep up to 2 weeks at room temperature in an airtight container.

Fudge can stay good for up to a month if stored in the fridge, also in an airtight container.

Can You Freeze Fudge?

You can freeze candy corn fudge for up to 3 months. Once cooled and sliced, wrap it tightly in plastic wrap and then transfer to a freezer ziploc bag.

When you are ready to serve it, let it sit at room temperature overnight.

More Fudge Recipes

📖 Recipe

Yield: 36 pieces

Candy Corn Fudge

Candy Corn Fudge is white chocolate fudge with mini candy corn and salted peanuts. The perfect sweet and salty treat for Halloween!

Prep Time 10 minutes

1Cook Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 20 minutes

Ingredients

¼ cup unsalted butter
2 cups granulated sugar
½ cup sour cream
12 ounces white chocolate roughly chopped
1 (7 ounce) jar marshmallow cream
1 cup mini candy corn
1 cup dry roasted salted peanuts, roughly chopped

Instructions

1. Line a 9x9 inch pan with aluminum foil and spray with nonstick spray.

2. In a large pot, heat butter, sugar, and sour cream over medium heat, stirring until sugar is dissolved. Bring to a boil and cook, stirring frequently, until a candy thermometer reads 234F (soft ball stage), about 5 minutes.

3. Remove from heat. Stir in chopped white chocolate and marshmallow cream. Stir until everything is melted and combined. It will be thick and take awhile. Fold in candy corn and chopped peanuts.

4. Pour into the prepared pan and rotate pan so the fudge reaches the corners. Chill at least 4 hours before cutting into 36 pieces.

Pumpkin White Chocolate Blondies

Oct 04, 2019

Pumpkin White Chocolate Blondies are chewy pumpkin blondies with white chocolate chips. The perfect fall treat!

If you love pumpkin treats, try Pumpkin Pudding Snickerdoodles, Pumpkin Crunch Cake, or Pumpkin Spice Cupcakes!

Pumpkin White Chocolate Blondies - chewy pumpkin blondies with white chocolate chips. The perfect fall treat!

Originally published September 2009. Updated October 4, 2019.

Okay, we’re several days into October which means it’s officially okay to share pumpkin recipes.

This Pumpkin White Chocolate Blondies recipe is a really old one (I posted it over 10 years old!) but I make it every fall and I decided it’s photos needed a bit of a makeover.

The blondies are perfectly chewy and taste like fall thanks to the pumpkin puree and pumpkin pie spice. Plus, white chocolate just goes so well with pumpkin.

Ingredients

All-purpose flour
Pumpkin-pie spice
Baking soda
Salt
Unsalted butter
Brown sugar – the brown sugar is what makes them chewy
Egg
Vanilla extract
Pumpkin puree – not pumpkin pie filling, you want the only ingredient to be pumpkin
White chocolate chips

Instructions

Prepare. Preheat oven to 350F. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. Spray foil and sides of pan with cooking spray.
Combine dry ingredients. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
Combine wet ingredients. With an electric mixer, cream butter and brown sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled).
Add dry ingredients to wet. Reduce speed to low, and mix in dry ingredients until just combined.
Add chocolate chips. Fold in chocolate chips.
Transfer to pan. Spread batter evenly in prepared pan.
Bake. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.
Slice and serve. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.

Can I Add Nuts to Pumpkin Blondies?

Yes, if you want a little crunch in your Pumpkin White Chocolate Blondies, you can definitely add chopped pecans or walnuts. Just fold them in at the same time you add the white chocolate chips to the batter.

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📖 Recipe

Yield: 15 servings

Pumpkin White Chocolate Blondies

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

2 cups all-purpose flour, spooned and leveled
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
¾ teaspoon salt
1 cup 2 sticks unsalted butter, room temperature
1 ¼ cups brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package, 12 ounces white chocolate chips

Instructions

Preheat oven to 350 degrees.
Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. Spray foil and sides of pan with cooking spray.
In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and brown sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.

Asian-Glazed Sheet Pan Salmon and Broccoli

Sep 30, 2019

Easy 30 minute weeknight dinner! Asian-Glazed Sheet Pan Salmon and Broccoli with a sweet and spicy glazed with roasted broccoli – all cooked on the same pan!

Asian-Glazed Sheet-Pan Salmon and Broccoli - easy 30 minute weeknight dinner. Salmon with a sweet and spicy glazed with roasted broccoli - all cooked on the same pan!

Hi guys!

I’ve been obsessed with salmon for probably a year now and every few days I grill up a few blackened salmon fillets because I can’t go more than a day without salmon.

But, you guys, I’ve made this Asian-Glazed Sheet-Pan Salmon and Broccoli instead of my usual blackened salmon for the last 2 weeks and it’s officially my new favorite. The glaze is sweet and spicy and perfect on the salmon and the whole recipe is done in just 30 minutes – plus 30 minutes hands off time for marinating.

How To Make Asian-Glazed Sheet-Pan Salmon and Broccoli

This is a very simple dinner recipe that’s perfect for a weeknight because the salmon cooks in just 15 minutes!

To start, you make a very quick Asian-inspired marinade that’s made with soy sauce, hoisin sauce, garlic and ginger, plus fresh orange zest and juice, cilantro, and mint. So many flavors going on and they all work so perfectly together!

The salmon goes into the marinade and it needs to sit in the fridge for 30 minutes so the salmon absorbs all the flavors. From there the salmon gets arranged on a rimmed baking sheet (line it with parchment paper or aluminum foil to make clean up really easy!) with fresh broccoli scattered around it. The broccoli is simply drizzled with olive oil and sprinkled with salt and pepper.

The sheet pan goes into the oven for 15 minutes and halfway through the salmon gets glazed with some of the reserved marinade. That’s it! It’s all done after 15 minutes.

The salmon is flaky and tender and the broccoli is roasted perfectly.

It’s a great recipe for meal prepping since you get the protein and the veggie cooked at the same time. I like to keep cooked rice on hand and then I mix the rice, salmon, and broccoli all together in a bowl for a quick, healthy meal any time of the day.

Can I Use Other Vegetables?

Yes, you can use other veggies in this sheet pan dinner but make sure it’s a veggie that cooks in 15 minutes. Cauliflower cut into small florets, halved mushrooms, sliced zucchini, things like that.

More Salmon Recipes

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📖 Recipe

Yield: 4 servings

Asian-Glazed Sheet Pan Salmon and Broccoli

Asian-Glazed Sheet-Pan Salmon and Broccoli - easy 30 minute weeknight dinner. Salmon with a sweet and spicy glazed with roasted broccoli - all cooked on the same pan!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

4 tablespoon extra-virgin olive oil
⅓ cup soy sauce
¼ cup hoisin sauce
¼ cup honey
¼ cup chopped fresh mint
3 tablespoon chopped fresh cilantro
grated zest and juice of ½ orange (about 2 tablespoon juice)
3 garlic cloves, minced
2 tablespoon minced fresh ginger
1 tablespoon toasted sesame oil
¼ teaspoon crushed red pepper flakes
4 (6-ounce) boneless salmon fillets, 1 ½ inches thick
1 large head broccoli, cut into bite-sized florets
¼ teaspoon kosher salt
18 teaspoon freshly ground black pepper

Instructions

In a medium bowl, whisk together 2 tablespoon of the olive oil the soy sauce, hoisin, honey, mint, cilantro orange zest and juice garlic, ginger, sesame oil, and pepper flakes. Reserve ⅓ cup of the marinade and set aside.
Place the remaining marinade in a zip-top freezer bag with the salmon fillets and seal; making sure the salmon is covered with the marinade. Marinate in the fridge for 30 minutes.
Preheat the oven to 425F. Line a large rimmed baking sheet with aluminum foil or parchment paper.
Remove the salmon from the marinade and arrange the fillets on the baking sheet. Arrange the broccoli florets around the salmon, drizzle them with the remaining 2 tablespoon olive oil and season with salt and pepper. Bake the salmon and broccoli for 15 minutes, until the broccoli is tender and the salmon is flaky (timing may vary depending on the thickness of your fillets), brushing or drizzling the salmon with the reserved marinade after 7 minutes of cooking. Serve immediately.

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Honey Mustard Chicken Wings

Sep 11, 2019

Honey Mustard Chicken Wings are tossed in an easy homemade honey mustard sauce and baked until golden brown. Sweet, spicy, and perfect for football season!

Honey Mustard Chicken Wings - chicken wings tossed in an easy homemade honey mustard sauce and baked until golden brown. Sweet, spicy, and perfect for football season!

Hi guys! Good week to be a Louisiana football fan living in Texas, huh?

I wanted to get this recipe up today so you have time to include it in this weekend’s football plans. Honey Mustard Chicken Wings, you guys. They’re a great option if maybe you aren’t a huge fan of buffalo wings or just want a change.

They are sweet and spicy and turn out so crispy even though they aren’t fried! Plus, they are really easy and only use simple ingredients.

Ingredients

Chicken wings – drums, flats, whatever you like!
Salted butter
Spicy brown mustard – use your favorite thing. I used one without seeds but you can use a grainy one.
Honey – this adds just the right amount of sweetness to the sauce
Lemon juice
Ground turmeric – this is mostly for color so you can leave it out if you want

Instructions

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper or spray for oil.
In a small saucepan, stir together butter, mustard, honey, lemon juice, and turmeric. Bring to a boil, stirring to make sure it is all combined.
Remove from heat and add chicken wings; stir to coat all the wings. Use tongs to transfer wings to prepared pan, putting them down in a single layer.
Drizzle remaining sauce on top of wings.
Bake 30 – 35 minutes, until wings are cooked through and browned.

Do You Have to Add Turmeric?

No, the turmeric is 100% just for color. If you leave it out, the chicken wings won’t be yellow like mine though.

You can’t taste it, no one will know it’s there, it’s totally fine to leave it out if you don’t want super yellow wings. I just think the yellow really makes them look like honey mustard chicken wings.

Can You Use Frozen Chicken Wings?

Yes, you could definitely use frozen chicken wings but make sure you thaw them completely in the fridge before you start this recipe.

How Long Are They Good For?

Cooked chicken wings are good for about 3 days in the fridge. Make sure to store them in an airtight container – these airtight glass containers are my absolute favorite for all our leftovers.

I recommend reheating them in the oven or a counter-top toaster oven so they crisp up again.

Can You Freeze Them?

You can definitely freeze these chicken wings if you aren’t going to eat all of them!

Let them cool completely and then transfer them to a freezer-safe airtight container like a freezer ziploc bag. They will be fine in the freezer for up to 3 months.

When you are ready to serve them, let them defrost in the fridge overnight and then heat them in the oven or toaster oven until warmed through and crispy again.

More Tailgating Recipes

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📖 Recipe

Yield: 6 servings

Honey Mustard Chicken Wings

Honey Mustard Chicken Wings are tossed in an easy homemade honey mustard sauce and baked until golden brown. Sweet, spicy, and perfect for football season!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

2 pounds chicken wings
2 tablespoon salted butter
¼ cup spicy brown mustard
¼ cup honey
1 tablespoon fresh lemon juice
⅛ teaspoon ground turmeric

Instructions

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper or spray for oil.
In a small saucepan, stir together butter, mustard, honey, lemon juice, and turmeric. Bring to a boil, stirring to make sure it is all combined. Remove from heat and add chicken wings; stir to coat all the wings.
Use tongs to transfer wings to prepared pan, putting them down in a single layer. Drizzle remaining sauce on top of wings.
Bake 30 - 35 minutes, until wings are cooked through and browned.

Homemade Sports Drink (Gatorade)

Aug 14, 2019

Homemade Sports Drink is an easy homemade electrolyte drink! Skip the store-bought and make your own sports drink with fresh orange juice, lemon juice, honey, and pink Himalayan salt.

How To Make Homemade Sports Drink

This is so simple, and you probably already have everything you need in your house.

It’s freshly squeezed orange juice, lemon juice, raw honey, and Himalayan pink salt. Plus, the purified water. All of that gets mixed together and you can just store it in your fridge until you are super sweaty from a workout and need to restore your electrolytes.

My kids start soccer practice next month and if you know Texas you know August is the hottest month of the entire year. I’ll have a mason jar of this in the fridge at all times because I’d rather them drink it than the store-bought sports drinks. I know exactly what’s in it and I know it’s made with the highly purified Primo water.

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📖 Recipe

Yield: 4 servings

Homemade Sports Drink

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

1 cup fresh squeezed orange juice
½ cup fresh squeezed lemon juice
3 tablespoon raw honey
½ teaspoon pink Himalayan salt
4 cups Primo Water purified water

Instructions

In a mason jar (or pitcher), combine all ingredients and shake (or stir) until salt has dissolved. Refrigerate until ready to drink. Shake (or stir) before pouring.

Pulled Pork Fries

Aug 09, 2019

Pulled Pork Fries are crispy fries piled high with barbecue pulled pork, 2 kinds of cheeses, diced red onion, and jalapenos. Perfect for tailgating!

Pulled Pork Fries - crispy fries piled high with barbecue pulled pork, 2 kinds of cheeses, diced red onion, and jalapenos. Perfect for tailgating!

Hi guys!

Okay, I have to admit that I’m starting to get a little excited about fall. I started thinking about all the fun food that comes along with football season, and I am ready to wrap everything in bacon and cover everything in cheese.

Today, I’ve got a recipe that is perfect right now for barbecue season and will also be perfect in the fall when you need something that’s not going to pull you away from your favorite football team for too long. The pork is slow cooked and the rest of the work is really just piling everything on top of everything else. You’re going to love it!

…

PB&J Smoothie

Aug 08, 2019

PB&J Smoothie is the classic peanut butter and jelly as a healthy smoothie! Fresh banana, strawberries, milk, and peanut butter make a delicious, protein packed breakfast or snack!

PB&J Smoothie - the classic peanut butter and jelly as a healthy smoothie! Fresh banana, strawberries, milk, and peanut butter make a delicious, protein packed breakfast or snack!

Hi guys!

Is there anything better than a smoothie during summer?! I’m sharing my favorite, favorite, favorite smoothie recipe today. I make it pretty much daily when it the weather is warm.

It is full of fruit and packed with protein so it’s a great healthy snack. Plus, it’s delicious! Even my kids like it.

If you’re here because you love all things PB&J, try my favorite PB&J Banana Bread or PB&J Overnight Oats!

Ingredients

Bananas
Strawberries – you can use fresh or frozen.
Milk – use whatever your milk of choice is.
Creamy peanut butter – you can use almond butter or sunbutter if you are peanut free.
Ice

Instructions

Blend. Combine all ingredients in a blender and blend until it reaches desired consistency.
Serve. Serve immediately.

Can You Use Frozen Fruit in PB&J Smoothie

You can definitely use frozen fruit but I would start with less (or even no) ice. The frozen fruit may be enough to get that icy smoothie texture you want.

Can You Make Smoothies Ahead?

I don’t recommend making smoothies ahead of time. You could try making them ahead and storing them in the freezer but I’m not sure the texture would be super drinkable after that.

Other Variations

Use raspberries, blackberries, or blueberries instead of strawberry
Change up the nut flavor but using almond butter or sunbutter
If you want extra protein, add a scoop of Greek yogurt
If you want to make it a serious protein smoothie, add a scoop of vanilla protein powder

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📖 Recipe

Yield: 2 servings

PB&J Smoothie

PB&J Smoothie is the classic peanut butter and jelly as a healthy smoothie! Fresh banana, strawberries, milk, and peanut butter make a delicious, protein packed breakfast or snack!

Ingredients

2 small bananas
1 cup strawberries
1 cup milk
2 tablespoon creamy peanut butter
1 cup ice

Instructions

Combine all ingredients in a blender and blend until it reaches desired consistency. You may need to add more milk or more ice to get it just right for your taste. Serve immediately.

Chicken Parmesan Sliders

Jul 29, 2019

Chicken Parmesan Sliders – Hawaiian rolls layered with crispy chicken strips, marinara, 2 kinds of cheeses, and topped with a garlicky butter glaze! Easy weeknight dinner or perfect for a party.

Love all things chicken parm? Try Chicken Parmesan Baked Pasta, too!

As much as I’m not looking forward to the end of summer, I have to admit that seeing all the Back to School stuff in stores gets me a little excited. We always completely lose our routines during summer and I actually look forward to the school, homework, soccer practice, dinner rush that will be upon us next month.

I’m sharing a really easy dinner recipe that will help with that weeknight crazy schedule and it’s so delicious that no one in the family will complain!

It’s everyone’s favorite Hawaiian rolled topped with frozen chicken tenders (told you it was easy!), marinara sauce, and lots of cheese. They get brushed with a delicious savory glaze and then baked until all the cheese is melted and the rolls are browned.

Ingredients

Frozen breaded chicken strips – use your favorite kind. We love the extra crispy Tyson chicken strips because the extra crispiness holds up well to all the sauce and cheeses
Hawaiian rolls
Provolone cheese – you can use Swiss if you happen to have it
Marinara sauce – use your favorite store-bought or homemade marinara
Mozzarella cheese
Butter
Garlic powder
Italian seasoning
Crushed red pepper flakes – you can leave this off if you don’t like any bit of spice
Parmesan cheese

Instructions

Bake chicken strips according to package instructions.
While the chicken strips are baking, slice entire loaf of Hawaiian rolls (keep them connected!) in half, so that you get tops and bottoms.
Place bottoms on a lined baking dish.
Lay provolone cheese on the bottoms of the rolls.
Once chicken is cooked and crispy, lower oven temperature to 375F.
Place chicken on the rolls and cheese, making sure each roll gets a chicken strip.
Spoon marinara sauce on top of the chicken and sprinkle with the shredded mozzarella.
Top with the roll tops.
In a small bowl, melt butter and stir in garlic powder, Italian seasoning, and crushed red pepper flakes.
Brush melted butter mixture on the tops of rolls and sprinkle with the grated Parmesan cheese.
Bake in preheated oven for 20 minutes or until cheese is melted and rolls are browned.

How Long Are They Good For?

These Chicken Parmesan Sliders will be good in the fridge for about 3 days. I would wrap them tightly in aluminum foil to keep them fresh for as long as possible.

Keep in mind that the bread will absorb the moisture from the sauce and cheese and they sit in the fridge so they’re not going to be as tasty on day 3.

I would reheat them in the oven for a few minutes so the tops get a little crisp again.

Can You Make Sliders Ahead?

I don’t recommend making these ahead of time. The bread will get soggy if they have to sit for very long.

📖 Recipe

Yield: 12 sliders

Chicken Parmesan Sliders

Hawaiian rolls layered with crispy chicken strips, marinara, 2 kinds of cheeses, and topped with a garlicky butter glaze! Easy weeknight dinner or perfect for a party.

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Ingredients

1 bag frozen breaded chicken tenders
1 loaf Hawaiian rolls
6 slices provolone cheese
1 ½ cups marinara sauce
1 cup mozzarella cheese, shredded
¼ cup butter
1 teaspoon garlic powder
½ teaspoon Italian seasoning
pinch crushed red pepper flakes
2 tablespoon grated Parmesan cheese

Instructions

Bake chicken tenders according to package instructions.
While the chicken strips are baking, slice entire loaf of Hawaiian rolls (keep them connected!) in half, so that you get tops and bottoms. Place bottoms on a lined baking dish. Lay provolone cheese on the bottoms of the rolls.
Once chicken is cooked and crispy, lower oven temperature to 375F.
Place chicken on the rolls and cheese, making sure each roll gets a chicken strip. Spoon marinara sauce on top of the chicken and sprinkle with the shredded mozzarella. Top with the roll tops.
In a small bowl, melt butter and stir in garlic powder, Italian seasoning, and crushed red pepper flakes. Brush melted butter mixture on the tops of rolls and sprinkle with the grated Parmesan cheese.
Bake in preheated oven for 20 minutes or until cheese is melted and rolls are browned.

Italian Sugar Cookies

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