Delicious Apple Desserts

Today I bring you my list of 17 favorite Apple Desserts! I have the full recipes all linked here, so make sure you save or bookmark this post to keep it handy all season long. I hope you find a new favorite here. What will you be making first?

Apple Turnover

This Apple Turnover recipe is simplicity at its best and the perfect treat for Fall. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm.

Apple Crumble

This Apple Crumble with Salted Caramel will have you licking your plate clean! Soft apples, topped with a buttery crumble top and homemade salted caramel sauce. Pure heaven!

Buttery Apple Pie

Nothing is more satisfying or comforting than this Apple Pie recipe with vanilla ice cream. Sweet cinnamon apple slices poured into a homemade, all-butter crust that bakes up flaky, tender and delicious. 

Apple Dumplings

A comforting and easy dessert, these Apple Dumplings are one of the fastest ways to get a homemade dessert on the table. Covered in a cinnamon-butter-brown sugar sauce and baked in Sprite, you will DIE at how delicious these are with some vanilla ice cream. 

Apple Cake

This is a classic recipe for homemade, fresh Apple Cake made with lots of Granny Smith apples and flavored deliciously with cinnamon, ginger, nutmeg, cloves and orange zest. It’s a quintessential recipe to have in your recipe boxes for Fall! 

Homemade Apple Cider

Apple Season wouldn’t be complete without Homemade Apple Cider! Yes, yes please. Sweet and tart apples are cooked together with oranges and warm spices. Delicious plain, but over-the-top with whipped cream and caramel sauce.

Apple Dippers Bar

This Apple Dippers Bar consists of 3 kinds of sweet dips and lots of toppings for kids and adult alike to go buck wild and enjoy a sweet treat while staying occupied for a good 30 minutes. 

Buttery Apple Crisp

Fall in love with this Apple Crisp Recipe! A simple, from-scratch, family favorite recipe that always goes over well regardless of who you’re serving it to, with a buttery kick! 

Apple Coffee Cake

If you like cake for breakfast or dessert you’ll love this easy Apple Coffee Cake Recipe! Topped with streusel and cream cheese glaze! 

How to Make Gourmet Caramel Apples

You can make amazing and gorgeous Gourmet Caramel Apples at home with just a few easy steps! Customize with different drizzles and toppings!

Apple Pancakes with Caramel Syrup

These Apple Pancakes are inspired by apple fritters! A cinnamon spice-infused apple pancake recipe, topped with homemade caramel syrup.

Applesauce Cake with Divinity Frosting

Soft and sweet apple and cinnamon cake made in 1-bowl and baked in a half sheet pan with brown sugar marshmallow divinity frosting! Applesauce Cake is seriously heavenly!

Cinnamon Apple Danish

Use crescent roll dough to make a fast and delicious Cinnamon Apple Danish Recipe. It’s seriously so simple to throw together and tastes amazing fresh out of the oven!

Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls are seriously the best thing you will ever eat this fall!! Sweet and comforting for breakfast or dessert. Enjoy!

Apple Oatmeal Cookies

These delicious Apple Oatmeal Cookies are topped with creamy brown butter frosting and a sprinkle of cinnamon. It’s like apple pie meats oatmeal cookie, perfect as a yummy Fall treat!

Oven Dried Apples

Oven Dried Apples make a tasty and satisfying snack on their own and also make a delicious accompaniment to granola!

I hope you enjoy these Apple Desserts with family and friends this Fall season! Have a great weekend, friends!

The post 17 Apple Desserts appeared first on Lauren's Latest.

Chocolate Covered Pretzels

Chocolate Covered Pretzels are perfect to make with the kids in your life! It’s so easy for them to make and clean up is a breeze! It’s a lot of fun dipping the pretzels, but even more fun to decorate them. And if your fingers happen to “slip” and get covered in chocolate, so be it! That’s just a risk I’m willing to take.

If you’re feeling like making a cute little gift to give someone, pop the dried pretzels into cellophane bags and tie them with some cute ribbon! I thought they were pretty adorable.

Topping Ideas + Variations

This is where the fun comes in! Here are all of the topping ideas I could think of but feel free to scour your pantry for other options.

• Mini M&M’s
• Mini Reese’s Pieces
• Crushed Pretzels
• Sea Salt
• Melted Chocolate
• Mini Chocolate Chips
• Sprinkles
• Coconut Shreds
• Chopped Nuts (almonds, cashews, pecans, walnuts, pistachios, etc.)
• Crushed Candy Bars
• Toffee Bits
• Freeze Dried Fruit (chopped or powdered)

• Add Color – Use white chocolate and food coloring to create any color you want!
• Use Different Pretzels – using pretzel rods also work really well dipped in chocolate.

How to Make Chocolate Covered Pretzels

For full details on how to make Chocolate Covered Pretzels, see the recipe card down below! Here is what you can expect while making these.

Melt Chocolate

Melt chocolate and vegetable oil in a candy melter, in the microwave or a double boiler.

Dip Pretzels

Place pretzels into chocolate and flip to coat. With your fork, scoop the pretzel out the chocolate. Gently shake off any excess, then place onto parchment paper.

Cover with Toppings

Immediately decorate with desired toppings. (You’ll want to dip and cover in toppings in small batches because it sets very quickly.)

Set + Enjoy!

Allow pretzels to set completely, then package as desired or store in an airtight container.

Chocolate Covered Pretzels FAQs

I have had a few questions asked and thought I would answer them here.

Why is my chocolate so thick?

It has either been overheated or seized by being introduced to water. To help prevent this, make sure you dry all utensils and that you slowly and steadily heat the chocolate. The way to fix this is (surprisingly) to add more liquid. Add 1 tsp at a time of BOILING water to your chocolate and stir vigorously until the chocolate becomes smooth again. You can also try stirring in a pad of butter. If all else fails, start over if you need to and save your chocolate for baking.

My chocolate isn’t as drizzly as I’d like it to be, what do I do?

Add a small amount of fat (butter, canola/vegetable oil, or coconut oil) then mix. Be careful though, if you add too much fat, the chocolate won’t stick to the pretzel.

Storage/Make Ahead Directions

Be sure to allow chocolate to cool and set completely before attempting to place in a container. Store in a dry airtight container. No need to store in the fridge, unless you’re worried about them melting at room temperature. Generally, they can stay at room temperature without a problem.

Make Ahead

Chocolate Covered Pretzels work really well made ahead of when you need them. They last about 2 weeks in a sealed container at room temperature.

More Easy + Shareable Desserts to Try!

• Nutella Deviled Strawberries
• Candied Almonds
• Puppy Chow (Muddy Buddies)
• Microwave Fudge
• Pumpkin Seed Granola

We loved making and eating these. Chocolate covered pretzels for the win!

The printable recipe card is down below, enjoy friends

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Chocolate Covered Pretzels

Chocolate Covered Pretzels are the perfect combination of a sweet and salty treat. These are a lot easier to make than you think and you can customize for any event, holiday or gathering with different toppings! 

Course Dessert

Cuisine American

Keyword chocolate covered pretzels

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings 8 servings

Calories 435kcal

Ingredients

• 2 cups chocolate chips melted
• 2 teaspoons vegetable oil
• 16 oz pretzels 1 bag
• assorted candy/sprinkles/nuts/etc. for decoration

US Customary – Metric

Instructions

• Melt chocolate with vegetable oil in a candy melter, in the microwave or a double boiler.
  
• Place pretzels into chocolate and flip to coat. With your fork, scoop the pretzel out the chocolate.
  
• Gently shake off any excess, then place onto parchment paper.
  
• Immediatley decorate with desired toppings.
  
• Allow pretzels to set completely, then package as desired or store in an airtight container.
  

Notes

Topping Ideas

• Mini M&M’s
• Mini Reese’s Pieces
• Crushed Pretzels
• Sea Salt
• Melted Chocolate
• Mini Chocolate Chips
• Sprinkles
• Coconut Shreds
• Chopped Nuts (almonds, cashews, pecans, walnuts, pistachios, etc.)
• Crushed Candy Bars
• Toffee Bits
• Freezer Dried Fruit (chopped or powdered)

Nutrition

Calories: 435kcal | Carbohydrates: 65g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 737mg | Potassium: 281mg | Fiber: 4g | Sugar: 17g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 6mg

The post Chocolate Covered Pretzels appeared first on Lauren's Latest.

Ready in Less Than 20 Minutes

When I want a quick sweet treat, I really appreciate the simpler recipes like this one. Ready in less than 20 minutes, these are perfect to whip up for an afternoon snack, dessert or sharing with a friend.

How to Make Coconut Cookies

These cookies are pretty straightforward. Be sure to see the printable recipe card down below for complete directions and ingredient measurements. Here’s what you can expect when making these cookies.

Preheat Oven + Prep Baking Sheet

Preheat oven. Line baking sheet with silicone mat or parchment paper. Set aside.

Make Dough

Cream butter and sugars together. Stir in egg and vanilla.

Stir in baking soda, salt and flour until just incorporated. Stir in coconut.

Bake

Using a cookie scoop, scoop dough onto prepared pan. Bake 8-9 minutes, rotating the pan half way through.

Cool + Serve

Allow to cool 3 minutes on the pan and move to cooling rack. Serve warm or at room temperature.

Coconut Cookie Variations

Here are a few add-in ideas if you want to take a different spin on these.

• Add mini-chocolate chips.
• Add some chopped nuts.
• Drizzle chocolate over the top or dip half the cookie in chocolate and add more coconut flakes or sea salt to the chocolate side.

Storing Coconut Cookies

Store at room temperature in a ziploc bag, or airtight container. Cookies will stay fresh this way for 3-5 days.

Freezing Baked Cookies

You can freeze cooled cookies. Layer cookies in an airtight container with wax paper or parchment paper. Cookies will stay fresh in the freezer for 2-3 months.

Make Ahead/Freezing Dough

If you’re wanting to make these ahead and store the dough in the freezer…scoop dough onto a baking sheet and place in the freezer until frozen. Remove pan from freezer and store frozen dough balls in a zip bag or container.

When ready to bake, place on baking sheet and bake according to recipe, adding a couple minutes if baking from frozen.

Love Coconut? Here Are Some Recipes to Try…

• Coconut Cake
• Coconut Cream Pie
• Coconut Macaroons
• Triple Chocolate Coconut Cupcakes

There ya go, I hope you love these as much as we do! Be sure to save, print, bookmark or share this recipe. The printable recipe card is below. Enjoy, friends!

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Coconut Cookies

If you're a fan of coconut, these soft and chewy Coconut Cookies will be your new addiction!

Course Cookies, Dessert

Cuisine American

Keyword coconut cookies

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 24 small

Calories 82kcal

Author Lauren’s Latest

Ingredients

• ½ cup butter softened
• ¾ cup dark brown sugar packed
• ¼ cup granulated sugar
• 1 egg beaten
• ½ tsp vanilla extract
• ¼ tsp baking soda
• ⅛ tsp salt
• 1 ¼ cup all purpose flour
• 1 cup shredded sweetened coconut

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line baking sheet with silicone mat or parchment paper. Set aside.
• Cream butter and sugars together. Stir in egg and vanilla.
• Stir in baking soda, salt and flour until just incorporated.
• Stir in coconut.
• Scoop onto prepared pan.
• Bake 8-9 minutes, rotating the pan half way through.
• Cool 3 minutes on the pan and remove to cooling rack.
• Serve warm or at room temperature.

Nutrition

Calories: 82kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 61mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 128IU | Vitamin C: 0.01mg | Calcium: 9mg | Iron: 0.3mg

The post Coconut Cookies appeared first on Lauren's Latest.

What to Serve With Parmesan Bread Bites

We like to dip these in warm pizza sauce, marinara sauce or mustard. These are the perfect appetizer with pizza, pasta or any other Italian dish.

• Olive Garden Chicken Pasta
• Italian Pasta Salad
• Margherita Pizza
• Pasta Primavera
• Easy Skillet Pizza

How to Make Parmesan Bread Bites

Since we’re taking some help from the store and using frozen dough, the most time consuming thing about these bread bites is waiting for the rolls to defrost! After that, it’s a quick 20 minutes from start to finish. For full recipe details see the printable recipe card down below. Here is what to expect when making these Parmesan Bread Bites.

Defrost Rolls + Cut into Smaller Pieces

Allow to defrost for about 2 hours until dough is completely thawed. Cut dough balls into two even pieces. Form into small pillow shapes, if desired. (I was too lazy to do that!)

Dip Dough in Baking Soda Solution

Dissolve baking soda in hot water. Dip dough pieces into baking soda solution and place on greased baking sheet.

Brush with Melted Butter, Spices + Cheese

Brush dough with melted butter and more baking soda solution. Sprinkle salt, pepper, parsley flakes and parmesan cheese over top.

Bake + Serve

Bake at 350 degrees for 12-15 minutes, or until lightly golden brown. Serve with mustard or pizza sauce.

Storing Parmesan Bread Bites

Once completely cooled, store any remaining bread bites in an airtight bag or container. They should stay fresh for 2-3 days in the fridge.

Can I freeze these?

Yes! Place room temperature bread bites in a freezer safe, airtight container or bag. These should stay fresh in the freezer for 2 months. To thaw, allow to sit out on the counter over night or in the fridge.

Love Parmesan Bread Bites? Try These Bread Recipes…

• Focaccia
• Whole Wheat Rolls
• Homemade Garlic Bread
• Cheesy Pull Apart Garlic Bread
• Craigo’s Breadsticks

Add these tasty Parmesan Bread Bites to your dinner menu this week! They are sure to become your new favorite bread recipe. Be sure to save, print, bookmark or share this recipe. The printable recipe card is below. Have a great week, friends!

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Parmesan Bread Bites

Soft & pillow-y on the inside, buttery, golden brown on the outside & topped with parmesan cheese and parsley. Dip in pizza sauce or mustard.

Course Snack

Cuisine American

Keyword parmesan bread bites

Prep Time 10 minutes

Cook Time 12 minutes

Defrost 2 hours

Total Time 2 hours 22 minutes

Servings 12 bites

Calories 67kcal

Author Lauren

Ingredients

• 6 frozen dinner rolls
• 1 tablespoon butter melted
• 1 cup hot tap water
• 1 1/2 tablespoons baking soda
• salt and pepper
• parsley flakes
• parmesan cheese

US Customary – Metric

Instructions

• Defrost rolls for about 2 hours until dough is completely thawed. Cut dough balls into two even pieces. Form into small pillow shapes, if desired. (I was too lazy to do that!)
• Dissolve baking soda in hot water. Dip dough pieces into baking soda solution and place on greased baking sheet.
• Brush dough with melted butter and more baking soda solution. Sprinkle salt, pepper, parsley flakes and parmesan cheese over top. Bake at 350 degrees for 12-15 minutes. Serve with mustard.

Nutrition

Calories: 67kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 532mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Calcium: 39mg | Iron: 1mg

The post Parmesan Bread Bites appeared first on Lauren's Latest.

What are Fried Green Tomatoes Anyway?

Fried Green Tomatoes isn’t just one of the best movies ever!!!…but are a classic Southern dish prepared with unripened tomatoes. Green tomatoes are just (red) tomatoes that haven’t ripened yet. They are firmer and not as juicy as a ripe tomato and they also have more of a tangy, yet milder taste. To make Fried Green Tomatoes, unripened tomatoes are generously coated with a Panko and cornmeal seasoned breading and fried until golden brown and crispy. They are tasty eaten plain, with a little salt sprinkled on top or dipped in various dipping sauces such as remoulade sauce, ranch dressing, or hot sauce.

You can most easily find green tomatoes early in the growing season, as well as towards the end of summer growing season, when the weather isn’t as warm as tomatoes need to finish ripening. Dishes like this come in handy when an early frost puts an end to summer gardening and you’re left with green tomatoes on the vine.

How To Make Fried Green Tomatoes

Simply slice up your favorite type of tomatoes, dredge them in flour, egg and Panko/cornmeal and fry until golden brown and crispy. For full recipe details and ingredient measurements, see the printable recipe card down below. Here is what you can expect while making this recipe.

Prep Tomatoes + Heat Oil in Pan

Slice tomatoes 1/2 inch thick.

Heat oil in a pan (about 1/2 inch deep – enough to fully submerge tomatoes) on medium/high heat.

Prep Dredging Ingredients in 3 Separate Dishes

Whisk flour, salt and pepper in a wide dish. Whisk eggs and milk together in a separate wide dish. Whisk Panko and Cornmeal together in another wide dish.

Dredge Tomatoes to Coat

Dredge tomatoes in flour, then egg mixture, then panko/cornmeal mixture.

Fry Tomatoes

Carefully place tomatoes into pan and fry on each side until golden brown, being careful not to overcrowd the pan. You may have to do this in batches depending on the size of your pan.

Remove From Pan, Salt + Serve

Place browned tomatoes on paper towel lined platter, sprinkle with salt and serve immediately with a remoulade or dipping sauce of your choice.

What to Serve with Fried Green Tomatoes

• Oven Fried Chicken
• Classic Eggs Benedict
• Smoked Sausage Mac and Cheese
• Easy Oven Baked Ribs

Storing Leftovers

While these are best eaten immediately, you can store leftover Fried Green Tomatoes in an airtight container in the fridge for up to 3 days. To reheat, you can throw them in a hot skillet with a little oil or if you have an air fryer, they reheat and crisp up great there too.

Give These Recipes a Try…

• Fried Zucchini
• Zucchini Fritters
• Chicken Kabobs
• Cucumber Tomato Salad
• Corn,Tomato & Avocado Salad

Enjoy these golden little gems! The printable recipe card is below. Be sure to print/save/bookmark and share this recipe. Enjoy, friends!

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Fried Green Tomatoes

Fried Green Tomatoes are unripened tomatoes generously coated with a Panko and cornmeal seasoned breading and fried until golden brown and crispy. These are a must have in the summer when tomatoes are in season.

Servings 4

Ingredients

• avocado oil or any neutral oil, for frying
• 4 green tomatoes large
• ½ cup milk
• 2 eggs beaten
• 1 cup flour
• ½ cup panko bread crumbs
• ½ cup cornmeal
• 2 tsp salt
• 1 tsp black pepper

Instructions

• Slice tomatoes 1/2 inch thick
• Heat oil in a pan (about 1/2 inch deep – enough to fully submerge tomatoes) on medium/high heat.
• Whisk flour, salt and pepper in a wide dish
• Whisk eggs and milk together in a separate wide dish.
• Whisk Panko and Cornmeal together in another wide dish
• Dredge tomatoes in flour, then egg mixture, then panko/cornmeal mixture.
• Carefully place tomatoes into pan and fry on each side until golden brown, being careful not to crowd the pan. You may have to do this in batches depending on the size of your pan.
• Place browned tomatoes on paper towel lined platter, sprinkle with salt and serve immediately with a remoulade or dipping sauce of your choice.

The post Fried Green Tomatoes appeared first on Lauren's Latest.

But Wait, What is a Zucchini Fritter?

When I think of a fritter, my mind thinks “apple fritters“. But, in this case we are taking grated zucchini, adding it to a batter made of onion, flour, egg and herbs and deep frying to perfection.

What to Serve with Zucchini Fritters

Pair these delicious little gems with a zesty dip, sour cream or throw them into a salad. Other ideas include pairing them with a protein. Baked Salmon, Baked Chicken Legs or Grilled Flank Steak are all great options.

How to Make Zucchini Fritters

Making Zucchini Fritters is easy and takes only 15 minutes start to finish! For full recipe details, see the printable recipe card down below.

Make Fritter Batter

Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.

Fry the Fritters

Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.

Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains.

Serve fritters warm with desired toppings.

Zucchini Fritter Topping Ideas

While these are delicious the way they are, here are some common topping ideas to garnish your fritters. Feel free to use whatever sounds good to you!

• sour cream
• grated cheddar cheese
• green onions
• tzatziki sauce
• garlic yogurt sauce

Why are My Fritters Soggy?

Zucchini holds a lot of moisture. This is why zucchini is so great in baked goods! But even in baked goods, you need to soak up most of the moisture, or you’ll have a soggy end result. The easiest way to do this is to lay a few paper towels over the top of your grated zucchini and press down gently to absorb the extra water. Or wrap in a cheesecloth or tea towel and squeeeeeeze!

Storing Zucchini Fritters

Zucchini Fritters are best eaten the day they are made, but the good news is that you can store them in an airtight container in the fridge for 2-3 days. Beyond that, they get mushy and basically fall apart.

Can I Freeze Zucchini Fritters?

Yes! These work great for a make ahead appetizer. After they have cooled completely, transfer to a sheet pan and line single layer with fritters. Place into the freezer for a few hours until frozen solid. After completely frozen, place them into a freezer safe airtight bag or container. Fritters will stay fresh for 2 months in the freezer. Thaw before reheating in oven or air fryer.

Love Zucchini? Give These Zucchini Recipes a Try…

• Lemon Zucchini Cookies
• Zucchini Brownies
• Fried Zucchini
• Sausage and Peppers Stuffed Zucchini Boats
• Chocolate Zucchini Cupcakes with Chocolate Frosting

So easy, right? I love a simple way to get more veggies into a meal. The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Have a fantastic day, friends!

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Zucchini Fritters

Zucchini fritters are perfect for a fast and easy snack or light lunch. Top with sour cream, cheddar cheese or even green onions and enjoy!

Course Appetizer

Cuisine American

Keyword zucchini fritters

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Servings 8 small fritters

Calories 49kcal

Author Lauren’s Latest

Ingredients

• 1 medium zucchini grated
• 3 tbsp onion finely grated
• 1 egg
• 3 tbsp all purpose flour
• 1/8 tsp baking powder
• 1/8 tsp salt
• 2-3 tbsp butter for frying
• 1/4 c parmesan cheese grated
• 1 tbsp fresh dill or other fresh herbs, optional

desired toppings:

• cheese
• sour cream
• green onion etc.

US Customary – Metric

Instructions

• Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.
• Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.
• Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains. Serve fritters warm with desired toppings.

Nutrition

Calories: 49kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 71mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

The post Zucchini Fritters appeared first on Lauren's Latest.

Best Cucumbers for Making Homemade Pickles at Home

The best cucumbers to use for homemade pickles are called Kirby Cucumbers. Kirby’s are basically any small variety of cucumber that are small and grown specifically for pickling. They are easy to find at any farmer’s market during the summer or even your local grocery or Whole Foods might have them. These are the kind that will stay crunchy after being pickled. Since I developed this recipe before cucumber season in the early spring, I used Persian Cucumbers which would be considered the next best thing.

Water Bath Canning Not Required

If you were wanting to make shelf stable cucumbers that you could store in your pantry for years to come, I would 100% recommend Water Bath Canning your jars of pickles. But since we are making ‘fridge pickles’, we won’t be water bath canning them because they will keep in the fridge for up to 3 months (or even longer).

Vinegar, Flavorings and More!

I love the clean and crisp flavor of a dill pickle with a hint of garlic, so that is how I made these! Every ingredient was used for a reason and I’m going to break it down for you:

• White Vinegar – gives a sharp and crisp zing.
• Dill Weed and Garlic – for serious flavor. Yum!
• Kosher Salt – I love a salty pickle and am morally against sweet pickles.
• Granulated Sugar – to help balance out the salt and vinegar.
• Black Peppercorns and Red Pepper Flakes – meant for a little heat.

While I keep things pretty basic, here are a few more ingredients you can add to this homemade dill pickle recipe to experiment with: mustard seeds, jalapeños, dill seeds, fresh dill, yellow or sweet onion, coriander seeds and bay leaves.

How to Keep Homemade Pickles Crisp

There are a few tricks to ensuring your pickles stay crisp.

Choose Small, Firm, FRESH Pickles

The freshest ones will be from your local farmers market, and you can usually find the small Kirby Cucumbers there as well.

Cut Off the Blossom End of Cucumbers

This eliminates the enzyme they contain that naturally softens the cucumber. This may be the most important step to getting the most crisp pickles!

Brine Cucumbers

If you have time, it’s a good idea to soak your cut cucumbers in a salt water mixture to draw out some of the moisture.

Add Tannins

Another secret to getting crispy pickles is to add leaves to your jar that contain tannins, like Cherry, Raspberry or Grape Leaves.

How to Make Homemade Dill Pickles

While the process for making homemade pickles is pretty straight forward, it does take some time (at least 24 hours) since the cucumbers have to ‘pickle’. But the total active time is pretty minimal.

Prepare Jars

Wash and dry pint jars. Set aside.

Slice Cucumbers

Wash cucumbers, cut off ends and slice into quarters, lengthwise. Add upright into jars and top each with one smashed garlic clove. Set aside.

Make the Pickling Liquid

Make the pickling liquid by combining dill, vinegar, water, salt, peppercorns, sugar and red pepper flakes into a small pot. Place over medium heat and stir until salt and sugar has dissolved; about 2 minutes.

Refrigerate

Remove from heat and cool 10 minutes. Pour overtop of cucumbers, add lid and refrigerate at least 24 hours.

Let’s Use Those Homemade Pickles

Besides just eating these pickles straight up, I thought it would be helpful to list a few of my favorite recipes that call for dill pickles.

• Tuna Salad
• Egg Salad
• Best Burger Recipe
• Classic Deviled Eggs
• Deviled Egg Potato Salad

So there you have it! A Homemade Dill Pickle Recipe that is easy enough for anyone to make! I hope you love this recipe as much as we did! Have a great day, friends!

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Homemade Dill Pickles

Make Dill Pickles at home with this simple recipe! Persian Cucumbers are soaked in a garlic and dill pickling liquid and kept in the fridge for the most glorious, crunchy homemade pickles. Give this Dill Pickle Recipe a try today!

Course Snack

Cuisine American

Keyword how to make dill pickles, pickles

Prep Time 1 day

Cook Time 5 minutes

Total Time 1 day 5 minutes

Servings 12 servings

Calories 15kcal

Cost $5

Equipment

• 2 pint jars

Ingredients

• 1.5 pounds persian cucumbers
• 2 small garlic cloves smashed
• 1/2 tablespoon dried dill weed
• 1 cup white distilled vinegar
• 1 cup water
• 1 tablespoon kosher salt or pickling salt
• 1/2 teaspoon whole peppercorns
• 1 teaspoon granulated sugar
• 1 pinch red pepper flakes or more, as desired

Instructions

• Wash and dry pint jars. Set aside.
• Wash cucumbers, cut off ends and slice into quarters, lengthwise. Add upright into jars and top each with one smashed garlic clove. Set aside.
• Make the pickling liquid by combining dill, vinegar, water, salt, peppercorns, sugar and red pepper flakes into a small pot. Place over medium heat and stir until salt and sugar has dissolved; about 2 minutes.
• Remove from heat and cool 10 minutes. Pour overtop of cucumbers, add lid and refrigerate at least 24 hours.

Nutrition

Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 584mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

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A Great Summer Treat

This Frozen Lemonade is my new summer obsession! It’s so lemony, cold, tangy and refreshing! It totally satisfies a sweet treat craving and a cold drink craving…all in one! Enjoy this all summer long and adapt it to your own taste preferences!

Make It Your Own

The best part of this recipe, (besides how easy it is to make) is how adaptable it is. You can try different flavors of soda or juice. Don’t use diet soda, it will freeze solid on you. You can also add in some frozen fruit.

Fruit That Would Be Great in a Frozen Lemonade

If you’re wanting to add frozen fruit to your lemonade, I would suggest throwing the fruit in a blender before adding to the ice cream maker bowl. Here are some great options for fruit to add, totally optional though.

• strawberries
• cherries
• pineapple
• mango
• raspberries

How To Make Frozen Lemonade

This recipe is super duper easy. Like, take a beverage, throw it into an ice cream maker and voila! Insta-slushie. The printable recipe card is below.

Freeze Ice Cream Maker Bowl

Before you begin to make your slushy, make sure your ice cream maker bowl is frozen. You’ll get nowhere fast if it hasn’t had time to freeze up.

We tried slushies with Fanta Orange, Sprite and Root Beer soda flavors, but the best one {and most refreshing one!} was the lemonade.

Word to the wise: don’t try this with diet soda. It will freeze solid on you! No bueno!

Add Lemonade into Frozen Ice Cream Maker Bowl

Assemble ice cream maker and turn on. Pour cold lemonade into machine and churn 7-10 minutes or until frozen.

Scoop into Cups + Serve

After about 10 minutes of rolling around in your ice cream machine, you will magically have a slushy!

Love Frozen Lemonade? Try These Cool Treat Recipes…

• Healthy Smoothie Bowl Recipe
• Homemade Chocolate Ice Cream
• *AMAZING* Tropical Smoothie
• Homemade Ice Cream Cake Recipe

If you’re dying of heat (like me!) give this easy peasy recipe a whirl. Have a great day, friends!

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Frozen Lemonade Recipe

When it's hot outside, you'll want to make this refreshing frozen Lemonade Slushie recipe! Perfect for summer!

Course Beverage

Cuisine American

Keyword lemonade slushie

Prep Time 10 minutes

Total Time 10 minutes

Servings 4 small servings

Calories 90kcal

Author Lauren’s Latest

Ingredients

• 3 cups cold store-bought lemonade such as Minute Maid brand

US Customary – Metric

Instructions

• Assemble ice cream maker and turn on. Pour cold lemonade into machine and churn 7-10 minutes or until frozen.
  
• Spoon into cups and serve.
  

Nutrition

Calories: 90kcal | Carbohydrates: 22g | Sodium: 11mg | Sugar: 21g

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A Healthier Breakfast or Snack

I love love love homemade granola. This super easy granola recipe is filled with the basics, but so flavorful and delicious. I love making a batch of this to have on hand for breakfasts or crunchy additions to yogurt, smoothie bowls, parfaits, chopped fresh fruit or even tossed into cookie or pancake batter for a different kind of crunch. While this is a simple tutorial on how to make your own delicious homemade granola, be sure to scroll down to the section on how to make this to your own liking. The recipe increments stay the same, regardless of the oats, nuts and seeds you are using. And yes, dried fruit can get added in, too. I’ll show you how. Read on, friends!

How To Make Homemade Granola in 3 Easy Steps

There are two main parts to making really good homemade granola: the dry ingredients like oats, nuts and seeds and the wet ingredients/oil-maple syrup mixture that gets poured over the dry ingredients that give it all it’s flavor and helps turn it into granola. Basically, you toast the dry ingredients, toss them with the wet and bake until toasty, crunchy and golden brown. Obviously there are more details which I’ll explain in the recipe card and directions below, but it’s certainly nothing to be intimidated by. There is nothing hard about making your own granola, you just need a little time. Here’s how to make it:

Toast Oats + Prepare Oil-Maple Syrup Mixture

Preheat oven to 300 degrees. Place oats, almonds and coconut (optional) on two large half sheet pans with high sides and spread to create an even layer. I lined my pans with parchment paper for easy clean up, but that is optional. Toast until fragrant. This can be anywhere between 8-15 minutes, depending on your oven. Reduce oven temperature to 250 degrees.

While oats are toasting, in large liquid measuring cup, stir together oil (any neutral oil will work), honey, brown sugar, cinnamon, vanilla and salt. The brown sugar will not dissolve completely and that’s ok.

A Note About Toasting Coconut

I opted to toast my oats, almonds and coconut together on the two sheet pans before tossing with the oil and maple syrup mixture and completing the baking process. I am not certain I would suggest toasting your coconut with the oats in this first step of the recipe, especially if you’re using a sweetened, desiccated coconut. It can easily burn. If you are using unsweetened, larger pieces of coconut (like this one from Bob’s Red Mill), these would work just fine toasting with the oats and nuts. But, if you’re using the sweetened desiccated version, I’d add that in with the oil and maple syrup mixture to make sure it didn’t burn.

Pour Oil/Maple Syrup Mixture Over Both Pans Of Granola

Once oats have toasted to your liking, pour oil and maple syrup mixture over both pans evenly. Stir until all ingredients are coated well. Spread into an even layer for both pans and return to oven. Bake, stirring occasionally. I like to stir the pans every 10 minutes or so until they are a dark, golden color and clusters are starting to form. 30-40 minutes. Again, every oven is different, so keep an eye on it.

Cool Completely and Store

Remove granola from oven and cool completely on sheet trays before transferring to airtight containers.

Why Use Multiple Sheet Pans?

While I have made this recipe completely with one sheet pan, I wouldn’t recommend it. We want to roast and toast all the ingredients and have it bake evenly. If it’s all piled together, it will have a harder time getting crispy and golden since most of the granola wouldn’t even be touching the bottom or sides of the pan. Think of when roasting vegetables. If you overload your pan, you’ll steam your veggies instead of roast them. It’s the same sort of thought process that will happen with this granola recipe. That’s why I suggest dividing these ingredients between two sheet pans (so, three cups per pan) so ensure everything bakes as evenly and quickly as possible.

Granola Variations

Here lies the beauty of making your own granola…anything goes and you can omit and add what you want! Dried fruits, nuts, seeds, you name it. It’s all good and all combinations I’ve tried are delicious. 

Spices/Extracts

Instead of using cinnamon (or in addition to using cinnamon), you can add amazing flavor and warmth to your granola by adding in some of these other spices or extracts. Orange-Almond is one of my favorite combos.

• nutmeg
• cloves
• ginger
• pumpkin pie or apple pie spice (both are simple spice combinations of the spices listed above)
• ground star anise
• cardamom
• lemon/orange extract or zest
• almond extract

Tips + Tricks

• This Granola Recipe absolutely needs to cool on the baking sheet entirely to keep it crunchy. DO NOT put warm granola into a sealed container! 
• Dried fruit does not need to be toasted, so add that in once your granola has completely cooled.
• Feel free to replace the 2 cups of coconut and almonds with other nuts, seeds, and dried fruit. Make it how you’d like to enjoy it. (Details about how to do this are above.)
• Nutritional Information will depend on what you add to your granola mixture. The nutritional information below in the recipe card is for my basic recipe as stated.

How Long Will Granola Last?

Once the granola has cooled completely, place it in an airtight container. It should be kept at room temperature and should last up to 6 weeks.

Freezing Instructions

Granola can also be stored in the freezer. Place into a freezer-safe bag or airtight glass jar, pressing the air out of the bag before sealing. If stored correctly, this will stay fresh in the freezer for 3-5 months.

Love Granola? Try These Other Recipes…

• Chocolate Peanut Butter Granola
• No-Bake Peanut Butter Granola Bars
• Orange Granola
• Pumpkin Seed Granola
• Chewy Chocolate Chip Granola Bars

The printable recipe card is below. Enjoy your new favorite snack!

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Homemade Granola Recipe

Learn how to make homemade granola the easy way! Plus I have tons of ideas on how to customize this recipe to make it just how you like it.

Course Breakfast

Cuisine American

Keyword Granola, Granola Recipe, how to make granola

Prep Time 9 minutes

Cook Time 1 hour 50 minutes

Total Time 1 hour 59 minutes

Servings 16 1/2 cup servings

Calories 332kcal

Author Lauren

Ingredients

• 6 cups rolled oats
• 1 cup unsweetened shredded coconut
• 1 cup sliced almonds

For the rest of the granola:

• 1/2 cup avocado oil (any neutral oil)
• 1/4 cup honey or real maple syrup
• 1/4 cup packed brown sugar
• 1 tablespoon cinnamon
• 2 teaspoons vanilla extract
• dash salt

US Customary – Metric

Instructions

• Preheat oven to 300 degrees. Place oats, almonds and coconut on two large half sheet pans with high sides and spread to create an even layer. Toast 8-12 minutes or until fragrant. Reduce oven temperature to 250 degrees.
  
• While oats are toasting, in large liquid measuring cup, stir together oil, honey, brown sugar, cinnamon, vanilla and salt. The brown sugar will not dissolve completely and that's ok.
  
• Once oats have been removed from oven, pour oil and sugar mixture over both pans. Stir until all ingredients are coated evenly. Spread into 1 even layer and return to oven. Bake 30 minutes stirring every 10 minutes.
  
• Remove granola from oven and cool completely on sheet trays before transferring to airtight containers.
  

Notes

• Granola needs to cool on the baking sheet completely to keep it crunchy! DO NOT put warm granola into a sealed container! 
• Dried fruit does not need to be toasted or baked, so add that in once your granola has completely cooled.
• Feel free to replace the 2 cups of coconut and almonds with other nuts, seeds and dried fruit! Make it how you’d like to enjoy it.
• Nutritional Information will depend on what you add to your granola mixture.
• Here are some ideas to get you started:

Nuts+Seeds:

• sesame seeds, sunflower seeds, hemp seeds, flax seeds, chia seeds
• pepitas
• cashews, pecans, macadamia nuts, peanuts

Dried Fruit:

• raisins
• craisins
• dried pineapple
• dried mango
• dried apple
• banana chips

Nutrition

Calories: 332kcal | Carbohydrates: 33g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 5mg | Potassium: 256mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg

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Perfect for Summer

This Cucumber Salad Recipe is one of my Grandma’s beloved recipes. I use the term ‘recipe’ loosely because she never really wrote any recipes down. “Just make it until it tastes right.” is really hard to do with any of Grandma’s recipes, especially this cucumber salad. But don’t worry, I have cracked the code! “Just make it until it tastes right” is today’s “measure with your heart”.

Easy Substitutions

The most common question I get about this recipe is how to make this cucumber salad recipe with sour cream. Lots of German grandmas used to make their cucumber salads with sour cream and mine did not, hence this recipe. The best answer I have for you is to add your sour cream sparingly and taste as you go. Find what is most delicious to you and go from there. Some stir in half a cup to the entire recipe while others just dollop it on top at the end. It’s totally up to you!

Or try using Greek Yogurt, Ranch Dressing or Mayonnaise as your creamy stir in. Whatever floats your boat.

What kind of cucumbers should I use?

I used English Cucumbers but if you have garden fresh cucumbers coming out of your ears, feel free to use those too!

What kind of onions are best in this recipe?

For a sharp, strong oniony taste, use white onions. If you’re looking for a more mild flavor, try using red onions.

What about the green peppers?

Green pepper is the most bitter and unripe of all of the bell pepper colors. It goes perfectly with this salad.

How to Make Cucumber Salad

This simple cucumber salad is filled with fresh crunchy ingredients. For full recipe details, see the printable recipe card below.

Peel + Slice Cucumbers

You can use a knife or a mandoline slicer. You want your cucumbers 1/4-1/8 inch thick. The thinner they are, the easier they absorb the dressing. I use English cucumbers, but if you have fresh garden cucumbers, feel free to peel, slice in half lengthwise and scoop out the larger seeds.

Thin Slice the other Veggies

Slice onion, green pepper, and garlic. These don’t have to be nearly as thin as the cucumber but small enough to be bite sized.

Make the Dressing, Pour over Veggies + Marinate

This vinegar and water based marinating liquid is as good as it gets. Stir it together with salt, pepper, and sugar.

Pour the dressing over the cucumbers and marinate. The longer it sits, the better it tastes!

Refrigerate and then serve.

Cucumber Marinating Tip

You need to store your cucumber salad in an airtight container in the refrigerator . You’re essentially pickling your cucumbers and the best way to do that is in an air-free environment. Also, you don’t want your fridge to stink! So, a bowl with a good lid, a large jar or a plastic container all would be great. My grandma used to use larger jars with a little plastic wrap under the seal for a little extra anti-leak insurance.

Storing Leftover Cucumber Salad

Because this is vinegar based and essentially pickles, this cucumber salad can last in the refrigerator for up to two weeks. Of course it won’t last that long because it’s so good, but it should be good for at least two weeks.

Delicious main courses to serve with this salad:

• Goulash
• Easy BBQ Pulled Pork
• Easy Oven Baby Back Ribs
• Stuffed Peppers

More Summer Salads to Try…

Here are a few other summer salads that are delicious and perfect for potlucks, family get-togethers and BBQ’s:

• Simple Macaroni Salad
• Classic Coleslaw
• Amazing Broccoli Salad
• Creamy Potato Salad (no eggs!)
• Southwest Chicken Chop Salad

Like my own family, this recipe can become an heirloom to pass down so try making it the next time you’re looking for a salad.

Printable recipe card is below! Pin it, print it, bookmark it! You won’t regret it.

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Grandma’s Cucumber Salad Recipe

My Grandma’s Cucumber Salad Recipe is cool, crunchy, refreshing, and easy to throw together on a hot summer day! Great for BBQ’s or potlucks. 

Course Lunch, Salad, Side Dish, Snack

Cuisine German

Keyword cucumber salad, cucumber salad recipe, summer salad

Prep Time 15 minutes

Cook Time 0 minutes

Refrigeration 4 hours

Total Time 4 hours 15 minutes

Servings 6 servings

Calories 56kcal

Author Lauren’s Latest

Ingredients

• 2 English cucumbers
• 1/4 small onion sliced thin
• 1/4 green bell pepper sliced thin
• 1 clove garlic smashed
• 1 cup white vinegar
• 2/3 cup cold water
• 4 tablespoons sugar
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Peel cucumbers and slice very thin. Place into a bowl with onion, bell pepper, and garlic.
• In a liquid measuring cup, stir remaining ingredients together. Pour over veggies and stir. Cover and refrigerate 6 hours {at least!!} to overnight before serving.

Nutrition

Calories: 56kcal | Carbohydrates: 12g | Sodium: 779mg | Potassium: 155mg | Sugar: 9g | Vitamin A: 125IU | Vitamin C: 7.2mg | Calcium: 19mg | Iron: 0.3mg

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