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Caprese Salad Recipe

Lauren's Latest — Mon, 08 Aug 2022 21:00:00 +0000

Nothing beats a Caprese Salad Recipe. Fresh, flavorful and delicious made with cherry tomatoes, fresh mozzarella, sweet basil, and a homemade garlic balsamic dressing! It’s truly the perfect salad all year long. Delicious served as an appetizer to Spaghetti and Meatballs and Garlic Bread. Yum!

But First, What is Caprese Salad?

A Caprese Salad (pronounced kuh·pray·zay) is a simple Italian salad made with fresh mozzarella, tomatoes, basil, salt, and olive oil. Like the Italian flag, this salad features the white, red, and green colors. It’s extremely popular and for good reason. One bite and you’ll understand the juicy sweet tomatoes paired with the herby basil and the creamy mozzarella is AMAZING.

Only 3 Main Ingredients

There are three main ingredients needed for a traditional Caprese Salad. While I include a few more for the overall recipe, these are the main ones that you’re going to want to find. Remember: since this recipe is only made up of a handful of ingredients, try to use the best quality ingredients you can find.

Fresh Mozzarella. This mozzarella cheese is the kind that is softer, creamier, and packed in saltwater. I use Bocconcini which are the mini mozzarella balls, but the slices of mozzarella work just fine as well, cut into cubes.
Fresh Tomatoes. I love using sweet grape tomatoes because regardless of the time of year, these always taste sweet and the quality is good. I hate a grainy tomato in the winter, so always gravitate towards the grape or cherry tomatoes most of the time. If you can find some ripe heirloom tomatoes, by all means, use those. But in case you can’t find those or don’t want to spend the money, the grape tomatoes work great!
Fresh Basil. Herby and delicious, this is the last ingredient needed for a classic Caprese Salad. There is no real substitute for this and bonus: it’s super easy to grow yourself!

For the Garlic Balsamic Dressing

Honorable mentions for my recipe include balsamic vinegar, pepper, olive oil, garlic and a few extra lettuce greens to fill the salad out more and make it go a little further. If you’re feeding a crowd, this is a great way to stretch a dollar. Of course, the addition of lettuce is totally optional.

Make it a Meal!

You could add this salad with a protein to make it a meal. Chicken Parmesan would be super tasty with this salad recipe.

How to Make Caprese Salad

There are very few {healthy} foods I love much more than brownies. And cookies. And fries. But one thing that actually makes my heart go pitter-patter is a really good salad. More specifically, this Caprese salad. This Italian salad is delicious on its own, but particularly good with my homemade garlic balsamic dressing. SO so tasty!

Follow these quick and simple steps to make your tasty salad.

Assembling the Salad

Place baby greens onto a serving platter. Top with bocconcini (mini mozzarellas), tomatoes, basil, and pepper.

When plating, try putting blocks of color together instead of spreading everything out evenly over the top to make it look pretty. That’s what I did in these photos and it makes for a beautiful presentation.

Making the Balsamic Dressing

I LOVE a good garlicky dressing and this one does not disappoint. While balsamic vinegar is a traditional topping for this salad, the garlic isn’t. But I’m not one to shy away from making the classics a tiny bit more flavorful and garlic seemed like an obvious choice.

Measure out garlic, dijon mustard, balsamic vinegar, olive oil, salt, and pepper into a small jar with a tight-fitting lid. Shake it up to emulsify, then drizzle it over the salad. Again, makes for a great presentation!

Can Caprese Salad Be Made Ahead of Time?

Yes! Absolutely you can make this ahead. Just be sure to store the dressing separately and as much moisture is removed from the fresh mozzarella as possible. Moisture tends to ruin the integrity of the other ingredients, so making sure there isn’t much is key. This Caprese Salad will last up to 3 days in the fridge. Right before serving, top with dressing.

This salad tastes best when freshly made and assembled. Plus it’s super quick to throw together.

Other Italian Favorites!

And there you have it. Printable recipe card is below, make sure to save/pin/print this one out. Enjoy!

Easy Caprese Salad

Nothing beats a Caprese Salad made with cherry tomatoes, fresh mozzarella, sweet basil and a homemade garlic balsamic dressing! The perfect salad all year long.

Course Salad, Side Dish

Cuisine Italian

Keyword caprese salad, caprese sald recipe

Prep Time 15 minutes

Total Time 15 minutes

Servings servings

Calories 539kcal

Author Lauren Brennan

Ingredients

1 plastic container of washed baby greens any kind {about 6 cups}
1 lb. Bocconcini drained, patted dry and halved {baby mozzarella balls}
1 lb. grape tomatoes washed and halved
12 large basil leaves chopped
cracked black pepper to taste

for the dressing-

1 clove garlic grated
4 teaspoons dijon mustard
4 tablespoons balsamic vinegar
7 tablespoons olive oil
salt & pepper to taste

US Customary – Metric

Instructions

Place baby greens onto a serving platter. Top with bocconcini, tomatoes, basil, and pepper.
Measure all ingredients for dressing into a small jar with tight-fitting lid. Shake and drizzle over salad. Serve immediately.

Video

Nutrition

The post Caprese Salad Recipe appeared first on Lauren's Latest.

Homemade Ice Cream Cake

Lauren's Latest — Fri, 17 Jun 2022 21:46:00 +0000

This Homemade Ice Cream Cake recipe is better than store-bought, guaranteed!! Filled with vanilla and chocolate ice cream, plus crushed Oreos and hot fudge, this is sure to be a big crowd-pleaser! If you’re looking for an even easier ice cream cake option, try my Ice Cream Sandwich Cake.

Ice Cream Cake Basics

This no-bake, super simple recipe is made up of three different parts. All equally important and delicious.

The Ice Cream

I used two 1.5 quart containers of Breyers ice cream; one chocolate and one vanilla. That’s 3 whole quarts of ice cream OR 3/4 of a gallon if you’re counting. See my variations below to switch things up.

The Filling

Falling in love with Dairy Queen Crunch Cakes at an early age, I’ve learned that magic shell and chocolate wafer crackers aren’t going to cut it for me! Plus, I could make it better. So I used crushed OREO thins and store bought hot fudge sauce. And it was so freaking good. It was decided by all that that was the most delicious part of the cake.

The Frosting

I was going to use marshmallow fluff, but then upon further investigation, I realized it would have frozen pretty solid. I didn’t want to chance it, so I just used whipped cream. But it worked perfectly and tasted delicious. Easy to spread, easy to slice, and added a little extra creamy bite.

How to make Ice Cream Cake

While the process to making an ice cream cake is super simple, it is time consuming (freeze times) and you’ll want to plan ahead. For full recipe details, see the printable recipe card and helpful tutorial video down below.

Remove Ice Cream from Freezer + Prep Cake Pans

Remove ice cream from the freezer and defrost about 15 minutes. While ice cream is softening, line two 8-inch cake pans well with plastic wrap, leaving several inches of overhang.

Spoon + Press Ice Cream into Prepared Pans

Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you go. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.

Place Serving Platter into Freezer {1 hour before}

1 hour before assembling cake, place serving platter into freezer. (Make sure your platter can freeze!)

Make the Frosting + Refrigerate

Place heavy cream, sugar and vanilla into a large bowl and whip until stiff peaks form. Refrigerate.

Assemble the Cake

Remove ice cream layers and serving platter from freezer. Unwrap the tops of the ice cream layers and using the excess plastic wrap, remove layers from pans. Place chocolate layer on the bottom. Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2 inch border. Sprinkle crushed OREO thins over hot fudge and press down gently. Add vanilla layer overtop. Spread whipped cream overtop of the entire cake, add sprinkles as desired.

Freeze Cake Until Ready to Serve

Once the cake is assembled, place back into the freezer until ready to serve.

Check Out My Tutorial Video

Be sure to watch my video tutorial to ensure success. And, if you happen to be working in a warmer kitchen, don’t be afraid to assemble the cake first, freeze again and then finish frosting and decorating.

Try Different Flavor Combinations

Using different flavors of ice cream, kinds of cookies or fillings can really allow you freedom in creating a unique and super delicious ice cream cake. Here are a few ideas! The sky really is the limit here.

Mint Chocolate Chip: Mint Chocolate Chip ice cream + crushed thin mint cookies + hot fudge filling
Butter Pecan: Butter Pecan ice cream + chopped pecans and shortbread cookies + butterscotch filling
Chocolate Brownie: Chocolate Brownie ice cream + chopped brownie filling + chocolate sauce filling
Reese’s: Reese’s Peanut Butter Ice Cream + chopped Reese’s Peanut butter cups and chopped peanuts + hot fudge sauce filling
Ultimate Oreo: Oreo ice cream + chopped Oreos + hot fudge filling

Storing Ice Cream Cake

You’ll need to store leftover ice cream cake in the freezer. Keep it wrapped well in plastic wrap or an airtight container with a lid. You can expect your cake to stay good in the freezer for about 7 days. After that, ice crystals will begin to form and the flavor of the cake will begin to diminish.

More Ice Cream Cake Recipes to Try!

Try this Homemade Ice Cream Cake Recipe out today! Whether it’s for a birthday, a BBQ, an anniversary or just because, this recipe is sure to bring a smile to your face.

Printable recipe card is below as well as a super helpful video! Enjoy!

Homemade Ice Cream Cake

This Homemade Ice Cream Cake recipe is better than store bought, guaranteed!! Filled with Oreos and hot fudge, this is the ultimate dessert.

Course Dessert

Cuisine American

Keyword frozen dessert, ice cream cake

Prep Time 13 hours

Total Time 13 hours

Servings servings

Calories 742kcal

Author Lauren Brennan

Ingredients

1.5 quart container vanilla ice cream
1.5 quart container chocolate ice cream
3/4 cup hot fudge sauce
12 OREO thins crushed
1 1/2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla
rainbow sprinkles or other decorations as desired.

US Customary – Metric

Instructions

Remove ice cream from the freezer and defrost about 15 minutes.
While ice cream is softening, line two 8-inch cake pans well with plastic wrap, leaving several inches of overhang.
Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you go. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.
1 hour before assembling cake, place serving platter into freezer. (Make sure your platter can freeze!)
Place heavy cream, sugar and vanilla into a large bowl and whip until stiff peaks form. Refrigerate.
To assemble cake: remove ice cream layers and serving platter from freezer. Unwrap the tops of the ice cream layers and using the excess plastic wrap, remove layers from pans. Place chocolate layer on the bottom. Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2 inch border. Sprinkle crushed OREO thins over hot fudge and press down gently. Add vanilla layer overtop. Spread whipped cream overtop of the entire cake, add sprinkles as desired and freeze until ready to serve.

Video

Nutrition

The post Homemade Ice Cream Cake appeared first on Lauren's Latest.

Broccoli Salad with Bacon

Lauren's Latest — Sat, 04 Jun 2022 19:16:00 +0000

This is the best Broccoli Salad recipe ever! It’s sweet, creamy, and crunchy with fresh broccoli, homemade dressing, and lots of bacon! This salad pairs well with so many different meals. Make it at your next BBQ alongside some burgers and fries.

Broccoli Salad Basics

This tasty little broccoli salad recipe will blow your mind! What sets this one apart? Homemade dressing and all the bacon! The best part is you can adapt this salad to fit your liking and did I mention, all the bacon!?

While the original recipe posted here does not call for raisins, craisins or grapes, I know that many like to add those to a broccoli salad. I recently tried a friend’s version that had halved red seedless grapes…and wow! It was amazing. I highly recommend! Raisins, Craisins or grapes bring a chewy sweet flavor to the whole salad.

How to Make Broccoli Salad

It’s definitely one of the better fail-proof recipes I have in my custody that I am in LOVE with. It’s easy, has a good crunch factor, has the right broccoli to bacon ratio plus that sweet dressing turns otherwise unassuming broccoli into magic. Here is how to make it. For full recipe details, see the printable recipe card down below.

Cook Bacon + Prep Veggies

Chop all the vegetables making sure to cut the broccoli into bite-size pieces. Cook bacon according to your liking and cut up into small pieces, or you could buy bacon bits.

Combine in a Bowl

Place all salad ingredients into a large bowl and set aside.

Make the Dressing + Toss to Coat

In a smaller bowl, mix sugar, real mayonnaise, white vinegar and salt + pepper together to combine. Pour over salad and toss to coat. Serve or store in the refrigerator until ready to serve.

Make Ahead

The best part about this salad is you can chop all the veggies, store it in your refrigerator and add the dressing right before serving. It’s a definite crowd pleaser and is fabulous for holidays and potlucks.

Storing Leftovers

Store any leftovers in an airtight container, in the fridge for up to 5 days. Beyond this time, the broccoli will start to wilt.

Other salad recipes you might like:

What others are saying about this Broccoli Salad Recipe:

“This is by far the best broccoli salad recipe I’ve seen!! Yumm” ~ Stacy
“Made this last weekend and it was delicious! Loved the sunflower seeds” ~ Bryn
“I made this on Saturday night for our Easter dinner. I couldn’t wait to eat it and it was worth the wait. It was delicious. I did add the raisins and some shredded carrot that I had after making your carrot cupcakes. This will be made again.” ~ Teresa
“My Mom would make this often. My three brothers’ Dad and I loved it. Made it for my Hubby, he loved it and said, “you can make this again, anytime”. I will.” ~ Mare
“This salad is a huge hit. I bring it to family parties and everyone loves it.” ~ Dorene
“Absolutely delicious. Has been requested from my family to be made again and again!! Thanks for sharing!!” ~ Karen

Below is the printable recipe card! Have a great day and enjoy, friends!

Broccoli Salad

This is the best Broccoli Salad recipe that will be devoured at your next barbecue! It's sweet, creamy and crunchy with fresh broccoli, homemade dressing and lots of bacon!

Course Salad

Cuisine American

Keyword broccoli salad, broccoli salad recipe, broccoli salad with bacon, summer salad

Prep Time 15 minutes

Total Time 15 minutes

Servings servings

Calories 512kcal

Author Lauren’s Latest

Ingredients

8 cups fresh broccoli florets bite size
1/2 cup red onion finely diced
1/2 cup chopped celery
1/2 cup sunflower seeds
1 cup crumbled bacon
1/2 cup raisins or craisins optional, but not used in my recipe

For the dressing:

1/2 cup granulated sugar
1 1/2 cups real mayonnaise
2 tablespoons white vinegar
salt & pepper to taste

US Customary – Metric

Instructions

Chop all the vegetables making sure to cut the broccoli into bite-size pieces. Cook bacon according to your liking and cut up into small pieces, or you could buy bacon bits.
Place all salad ingredients into a large bowl and set aside.
In a smaller bowl, mix dressing ingredients together to combine. Pour over salad and toss. Serve or store in the refrigerator until ready to serve.

Video

Nutrition

The post Broccoli Salad with Bacon appeared first on Lauren's Latest.

Instant Pot Hard Boiled Eggs

Lauren's Latest — Fri, 01 Apr 2022 04:05:00 +0000

Instant Pot Hard Boiled eggs are quick, easy to peel, and come out perfect every time! Great to have for a protein-filled lunch or snack! (I also have stovetop directions!)

Happy to be sharing my recipe for hard-boiled eggs today! It’s not so much a recipe as it is a method to get easy to peel, never fail, always perfect, hard-boiled eggs! Whether you’re dying eggs for Easter, making egg salad, or making a few protein snack boxes, you need perfect hard-boiled eggs and this is just the ticket.

The Secret to Perfect Hard Boiled Eggs

Cooking a hard-boiled egg to perfection is kind of tricky because there are so many variables. How cold the water is, to begin with, how cold the eggs are right out of the fridge, how long to boil them for, how long it takes to bring the eggs to a boil, whether you use an electric cooktop or gas stove, whether you submerge in cold water or ice water, etc. etc.

Eggs to me were just super annoying to deal with because I could never get them right every time. SO! The only reason why I’m posting a simple recipe for hard-boiled eggs is that I figured out the formula! I’ve tried cooking these eggs 6 times, ya’ll!! And they came out perfectly every time. Easy to peel with that quintessential bright yellow yolk.

My secret? I steam them in my instant pot/electric pressure cooker! The Instant Pot works by bringing everything up to a steady temperature together, holding all ingredients (in our case, eggs, and water) at said temperature for 4 minutes and then slowly releasing that pressure for 5 minutes before removing the eggs and shocking them in a water bath. This method works perfectly for everyone who tries it because the pressure cooker removes all the variables I listed above that could potentially keep you from achieving success. And that’s why I’m sharing this with you today.

What if I don’t have a pressure cooker?

Never fear! I’ve tested this recipe on a gas and electric stove too with pretty darn good results. See the section below and the recipe card for further instructions.

Use Week Old Eggs

I think we have all had those terrible, hard-to-peel hard-boiled eggs a time or two before. From what I can tell, this happens because the eggs you are using are fresh. So, use eggs that are a few weeks old for best results.

Still Having Peeling Trouble?

Still having issues with peeling your eggs? Crack them all around without peeling, then soak them in water for a couple of minutes. The water will seep through the cracks and wiggle between the shell and egg making for an easier peel.

What if I Want a Soft or Medium Boil?

This might take some experimenting on your part to get your desired results but after reading this super informative article here’s what has worked for me in the past:

Soft Boiled: high pressure, 3 minutes, quick release
Medium Boiled: high pressure, 4-5 minutes, quick release

Natural vs Quick Release

Quick release simply refers to how the steam from the pressure cooker is released. Natural release is when you allow the pressure to disapate without touching the machine (this is the longer process). Quick release is when you *carefully* open the steam release valve and a stream of hot steam is released all at once.

How to Hard Boil Eggs in an Instant Pot

For full details on how to hard boil eggs in an Instant Pot, see the recipe card down below

Place Ingredients in Instant Pot

Pour 2 cups of cold water into the bottom of a cold pressure cooker and place the steaming rack into water. The rack should stand just above the water, so no eggs ever come in contact with it. Place the eggs onto the rack, creating an even layer across the bottom (you don’t want them to be stacked on top of each other).

Steam and Natural Release

Close the lid and lock. Ensure the valve is sealed. Press “Steam” function and “High” pressure. Adjust cook time to 4 minutes and press “Start”. The pressure cooker will take a little bit of time to come to temperature before the 4 minute countdown starts.

After 4 minutes have passed, wait another 5 minutes before releasing pressure completely (natural release for 5 minutes, then quick release the rest).

Ice Water Bath

Remove lid and transfer eggs to an ice water bath. Cool until they are easily handled.

Peel and Use

Gently crack shell all the way around and peel away using the side of your thumb (it should come off in big pieces). Rinse under cold water and place onto dry paper towels until all eggs are peeled.

How to Hard Boil Eggs on the Stove

This method isn’t quite as sure proof as the instant pot method but you can still get great results. Here’s how to hard boil eggs on the stovetop:

Place Ingredients in a Pot

Place eggs in a single layer in the bottom of a pot. Cover completely with cold water. Cover and place on stove.

Boil and Wait

Bring to a rolling boil gently over medium to medium-high heat.

Turn burner off and let eggs sit in hot water for 12 minutes. If using an electric stove, remove from burner. Not necessary if using a gas burner.

Ice Water Bath

Remove eggs from hot water and immerse in a large bowl of ice water for 5 minutes or until easy to handle.

Peel and Use

Crack shell gently around the entire egg and using the side of your thumb, peel shell off (it should remove easily as long as you get underneath the membrane just under the shell). Then use as desired!

Storing Instructions

Store hard boiled eggs in an airtight container in the refrigerator, for up to 5 days!

Can I Freeze Hard Boiled Eggs?

I wouldn’t suggest freezing hard boiled eggs. This is because the cooked egg white and yolk become watery after thawing, gross.

Favorite Recipes Using Hard Boiled Eggs!

Oh, so many things to be made with these beauties! Here are a few of my favorites:

Instant Pot Hard Boiled Eggs

Instant Pot Hard Boiled eggs are quick, easy to peel, and come out perfect every time! Great to have for a protein-filled lunch or snack!

Course Lunch, Snack

Cuisine American

Keyword hard boiled eggs, how to hard boil eggs, instant pot hard boiled eggs

Prep Time 2 minutes

Cook Time 9 minutes

Total Time 11 minutes

Servings eggs

Calories 63kcal

Author Lauren’s Latest

Equipment

1 pressure cooker/instant pot

Ingredients

12 whole large eggs
2 cups cold water

US Customary – Metric

Instructions

Instant Pot Directions

Pour 2 cups of cold water into the bottom of a cold pressure cooker and place the steaming rack into water. The rack should stand just above the water, so no eggs ever come in contact with it. Place the eggs onto the rack, creating an even layer across the bottom. (You don't want them to be stacked on top of each other.)
Close the lid and lock. Ensure the valve is sealed. Press “Steam” function and “High” pressure. Adjust cook time to 4 minutes and press “Start”.
After 4 minutes have passed, wait another 5 minutes before releasing pressure completely. Remove lid and transfer eggs to an ice water bath. Cool until they are easily handled.
Gently crack shell all the way around and peel away using the side of your thumb. (It should come off in big pieces.) Rinse under cold water and place onto dry paper towels until all eggs are peeled.

Stovetop Directions

Place eggs in a single layer in the bottom of a pot. Cover completely with cold water. Cover with lid and place on stove.
Bring to a rolling boil gently over medium to medium high heat. Turn burner off and let eggs sit in hot water for 12 minutes. (If using an electric stove, remove from burner. Not necessary if using a gas burner.)
Remove eggs from hot water and immerse in a large bowl of ice water for 5 minutes or until easy to handle. Crack shell gently around entire egg and using the side of your thumb, peel shell off. (It should remove easily as long as you get underneath the membrane just under the shell.) Use as desired.

Video

Notes

I found this article super helpful if you’re looking for how to cook soft-boiled eggs in the pressure cooker. This is what has worked for me:

Soft Boiled: high pressure, 3 minutes, quick release
Medium Boiled: high pressure, 4-5 minutes, quick release
Hard Boiled: high pressure, 4 minutes, natural release for 5 minutes then quick release

Nutrition

The post Instant Pot Hard Boiled Eggs appeared first on Lauren's Latest.

Morning Glory Muffins

Lauren's Latest — Sat, 26 Feb 2022 04:43:00 +0000

These Morning Glory Muffins make the perfect healthy and easy breakfast. Filled with zucchini, carrots, coconut, nuts, and spices, you can feel good feeding these to your family every morning. Great for making ahead and freezing for busy days or snacks. You’ll love having these on hand! While you’re mixing up your breakfast routine you have to try my Cinnamon Muffins and Banana Bread Muffins.

Nutritious and Delicious Muffins

This is a recipe worth making and not just because this is a way you can get your kids to eat veggies willingly! Mwahaha! I love hiding veggies from my kids. This recipe is based on my mom’s carrot muffin recipe, but I added in a bunch of fun goodies like grated zucchini, chopped walnuts, shredded coconut, unsweetened applesauce and replaced a lot of the processed sugar with real maple syrup. Lots of goodies shoved into these soft and sweet Morning Glory Muffins. YUM.

How to Make Morning Glory Muffins

Believe it or not, the hardest part of this recipe is grating all the veggies, which is not hard at all, just mostly time consuming. Besides that, it’s a very straight forward recipe. All the increments and more detailed instructions are found in the recipe card below.

Preheat + Prep

Preheat oven. Line muffin tins with paper liners and set aside.

Make Muffin Batter

In a large bowl, whisk sugar, flour, cinnamon, baking soda, salt and coconut and walnuts together until combined. Add in the grated zucchini and carrot. Pour in applesauce, maple syrup, eggs, oil and vanilla. Stir until just combined.

Fill Muffin Tins + Bake

Scoop into prepared muffin tins. Bake until toothpick comes out clean. Serve warm.

Gluten Free Option

Yes, you can make these muffins gluten free! Simply substitute the all purpose flour for Pamela’s Gluten Free Flour Blend at a 1:1 ratio. It’s the only flour blend I consistently get great results with. Bob’s Red Mill also has a decent flour blend, but I much prefer Pamela’s.

Add-in Variations

After a quick google search, I realized that there are several different versions of Morning Glory Muffins, all with different variations of the following ingredients. If you’d like to experiment and make this recipe your own, feel free to switch it up with ingredients you’d prefer or whatever you have on hand:

grated carrots
grated zucchini (wring out well before using)
finely chopped pineapple (drain thoroughly)
grated apple
raisins
craisins
Chopped almonds, pecans or walnuts
pepitas
sunflower seeds

Not only do you get a lovely spiced muffin, but you get extra boost of vitamins from the grated veggies, nuts and seeds!

Storing Morning Glory Muffins

Muffins can be stored in an airtight container at room temperature for up to 4 days.

Make Ahead + Freeze

These also freeze really well! Allow to cool completely before placing in a freezer safe container or ziploc bag. Remove as much air as possible. Muffins will stay fresh for up to 2-3 months.

Love Morning Glory Muffins? Try these other recipes:

Anyways, be sure to save/print/pin/bookmark this recipe because its a good one you won’t ever want to forget! So tasty.

Have a great day, friends.

Morning Glory Muffins

Morning Glory Muffins are a healthy, easy breakfast! Packed with veggies, you’ll love having these on hand.

Course Breakfast

Cuisine American

Keyword Morning Glory Muffins

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings muffins

Calories 189kcal

Author Lauren Brennan

Ingredients

3/4 cup granulated sugar
2 1/4 cups all purpose flour
1 1/2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded sweetened coconut
1/2 cup chopped walnuts
1 cup grated zucchini wrung out
2 cups grated carrot
1/2 cup unsweetened applesauce
1/2 cup maple syrup
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla

US Customary – Metric

Instructions

Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside.
In a large bowl, whisk sugar, flour, cinnamon, baking soda, salt, coconut and walnuts until combined. Add in zucchini and carrot and stir. Create a well in the center of the dry ingredients and add in the wet ingredients. Whisk the wet ingredients together and then start to incorporate the dry into the wet using a rubber spatula until just combined. Scoop into prepared tins and bake 25-35 minutes or until a toothpick comes out with a few moist crumbs. Cool 7 minutes in the pan and then transfer to a cooling rack.
Store in an airtight container for up to 3 days OR freeze for up to 2 months.

Video

Nutrition

The post Morning Glory Muffins appeared first on Lauren's Latest.

7 Layer Dip

Lauren's Latest — Thu, 10 Feb 2022 05:24:00 +0000

This 7 Layer Dip is a classic appetizer that everyone loves! Packed with beans, cheese, salsa and all things Mexican, grab some chips and dig in! For all your party needs, check out my recipe archive of appetizers! I love love love this recipe because (1) it’s so simple to make, you’re kids could do it (2) it’s the kind of appetizer you could bring to a party and know everyone will love it (3) it’s full of vegetables and beans so you don’t need to feel the least bit of guilt for eating the entire thing (4) you don’t have to turn the stove on.

What’s in 7 Layer Dip?

My 7 Layer Dip is absolutely loaded with goodies. The main seven layers are black beans, sour cream, salsa, cheddar cheese, tomatoes, bell pepper, and avocado. Plus a garnish of cilantro, lime juice, and scallions.

Easy Substitutions

If you don’t have my full list of ingredients to make this recipe as stated, feel free to make it your own by subbing out and adding in ingredients. Here are a couple of suggestions to get you started:

Black Beans – I use black beans that I mash up a little bit. It’s easier to dip your chip into without breaking, it leaves a better texture and black beans means no fat! Feel free to use another type of bean.
Sour Cream – I like to use the light stuff but you can use full fat too.
Salsa – any jarred or homemade salsa works here. I buy the southwest kind.
Cheddar Cheese – this is simple and affective. You can always experiment here and switch out cheddar for pepper jack, queso fresco or cotija cheese.
Roma Tomatoes, Green Bell Pepper and Avocado – lots of healthy fresh produce in this chip dip. Use whichever veggies you like best! Or even try some peppers (jalapeños or poblanos are great)!
Cilantro, Lime Juice, Scallion, and Black Pepper – if you don’t like cilantro you can simply omit it!

Can I Add Meat?

Absolutely! You can cook some ground beef, chicken, or pulled pork in some store bought or homemade taco seasoning for a fantastic 8th layer.

How to Make 7 Layer Dip

So, technically this recipe has more than seven layers if you include the lime juice and cilantro, but all are so delicious scooped all together with some chips or crackers.

Prep Ingredients

Open can of black beans, rinse, and drain well. Grate your cheese, if needed. Dice your tomatoes, green peppers, and avocado. Chop green onions and cilantro.

Layer Your Ingredients

Here are your layers, starting with the bottom:

Pour beans onto a serving platter and mash coarsely with a fork. Spread beans evenly over the entire platter.
Spread sour cream over top beans.
Spoon salsa by the tablespoon over top sour cream layer and then spread gently to coat but not mix into the sour cream.
Sprinkle grated cheddar cheese over the top salsa layer.
Top with fresh diced tomatoes.
Sprinkle green peppers over the top of the entire dish.
Sprinkle avocado pieces over top of the dish.

Garnish

Squeeze lime juice over the avocado. Top with ground salt & pepper. Sprinkle green onions and chopped cilantro over the top of the entire dish.

Serve immediately or store covered in the refrigerator until ready to serve.

How to Serve 7 Layer Dip

This simple 7 Layer Dip recipe is such an easy and fun appetizer. It is always served cold, usually with salty tortilla chips. You could also do corn tortilla chips, Fritos, or even Doritos if you’d like.

I recommend making and serving this recipe in a shallow dish or plate like the one pictured. That makes it easier to get all 7 layers onto one chip!

How Long Will This Last?

7 layer dip can last 3-4 days in the fridge, covered well. However the longer it’s stored the more the ingredients run together making it kind of watery. It won’t look good but rest assured it’ll still taste good! Use any leftover dip in burritos or tacos.

Can You Make This Dip the Night Before?

Yes! You can make this dip up to 24 hours beforehand. Just be sure to top it all off with that lime juice to help preserve the green on the avocados (avocado oxidates with the air and turns brown over time…still completely edible, just not pretty). Alternately, you can make this whole dip without the avocado, then slice and top it with the avocado right before serving to preserve that bright green color.

Does it Freeze Well?

I know so many of you are crazy about making things in advance and freezing them, but I would not recommend freezing this 7 Layer Dip. Some food can change textures after being frozen and then thawed out. Also, the fresh tomatoes would not thaw well and add a lot of moisture to the overall dip. No thanks.

More Mexican Dips to Try!

There you have it, friends, an easy 7 Layer Dip loaded with goodies and perfect for parties, as a side, or even as a nice snack to eat throughout the day! The printable recipe card is down below, enjoy!

7 Layer Dip

This 7 Layer Dip is a classic appetizer that everyone loves! Packed with beans, cheese, salsa and all things Mexican, grab some chips and dig in!

Course Appetizer

Cuisine Mexican

Keyword 7 Layer Dip

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 25 minutes

Servings Servings

Calories 247kcal

Author Lauren

Ingredients

15 oz black beans 1 can
1 cup light sour cream or full fat
1 cup salsa jarred or homemade (I use Southwest)
1 1/2 cups cheddar cheese grated
2 roma tomatoes diced
1/2 cup green bell pepper diced
1 large Haas Avocado diced
freshly ground pepper
1 lime juiced
1/2 cup cilantro chopped
1 scallion chopped (green & white parts)

US Customary – Metric

Instructions

Open can of black beans, rinse and drain well. Pour beans onto serving platter and mash coarsely with fork. Spread beans evenly over entire platter.
Spread sour cream over top beans.
Spoon salsa by the tablespoon over top sour cream layer and then spread gently to coat but not mix into the sour cream.
Sprinkle grated cheese over top salsa layer.
Top with diced tomatoes.
Sprinkle green peppers over top entire dish.
Cut avocado in half, open and remove pit. Scoop out flesh with large spoon. Dice into small pieces and sprinkle pieces over top of dish.
Squeeze lime juice over avocado. Top with ground pepper. Sprinkle green onions and chopped cilantro over the top of the entire dish.
Serve immediately or store covered in refrigerator until ready to serve.

Video

Nutrition

The post 7 Layer Dip appeared first on Lauren's Latest.

Homemade Alfredo Sauce Recipe

Lauren's Latest — Mon, 31 Jan 2022 13:43:00 +0000

This Homemade Alfredo Sauce recipe is a delicious and quick way to whip up an Italian dinner. You only need three ingredients and 10 minutes to make the best Homemade Alfredo Sauce ever! Or if you’re looking for my healthier version see here -> Healthy Alfredo Sauce.

Better Than Store-Bought!

Is there anything better than Homemade Alfredo Sauce? I’ve bought the jarred kind for years because it’s shelf-stable and ready when you are, but this homemade alfredo sauce recipe is SO significantly better than store-bought, only made with three ingredients, and is so easy to make! It is a decadent dinner that I only make once or twice a year because it is so dangerously good. My kids love these “white sauce noodles” and I know you will too.

White Sauce vs Alfredo Sauce

Alfredo Sauce is an Italian sauce traditionally made with heavy cream, butter, parmesan cheese, and occasionally garlic. It’s a decadent sauce that is a huge crowd-pleaser.

White Sauce is a French sauce otherwise known as Béchamel sauce. It is made up of a roux (flour and butter) and cream. It’s more shelf stable than alfredo sauce but is used in a variety of dishes whereas alfredo sauce is mainly used in fettuccine alfredo!

A Note About Parmesan Cheese

Quality matters with parmesan cheese. Use higher-quality kind and freshly grate it yourself. If you can find the real stuff (parmigiano reggiano) use that. After recipe testing this recipe over and over I know that the store-bought pre-shredded kind does not work as well as the real kind.

How to Make Homemade Alfredo Sauce

How to make Alfredo Sauce is super easy and quick so just follow these steps and you’ll have dinner ready in no time! And if you are looking for a video tutorial, scroll down to the recipe card for a super helpful how-to.

Melt Butter

Melt your butter into a large skillet. I like using salted butter, but unsalted works just fine. Once butter is completely melted reduce heat to medium-low.

If you want to go one step further and brown the butter for another layer of flavor you HAVE to check out my Browned Butter Alfredo Pasta.

Add Cream

Whisk in some heavy cream and heat gently with the butter. Pan may sizzle, but as you stir it will subside.

Melt Parmesan

Slowly melt in the parmesan cheese until a thicker, creamy sauce forms. Add in pepper and taste before adding in salt.

How to Thicken

As the alfredo sauce sits it tends to thicken up. If that’s what you’d like simply wait it out. If you need to thin it out add in a splash of pasta water to keep things loose.

Serve with Pasta

Toss with desired pasta and serve. I used fettuccine because that’s such a classic choice, but any pasta is fine.

Uses for Alfredo Sauce

Not only can this sauce be used for pasta but it is also great on pizza, as a dipping sauce for breadsticks, or even over parmesan chicken. This recipe is thick and creamy which makes it perfect for all your carb-loading needs.

Or if you want/need some vegetables in your life, try enjoying alfredo sauce with zoodles (zucchini noodles).

Can I Freeze Alfredo Sauce?

No. I would not recommend freezing this Alfredo Sauce recipe. I know so many of you readers love making foods in advance or making double the recipe and freezing half for a quick weeknight meal later. Alfredo sauce made the traditional way with just butter, cream and cheese isn’t very stable and has a tendency to separate once it starts to cool. (Anyone who has ordered a Fettuccine Alfredo from Olive Garden and brought home the leftovers will know that you have a buttery, sloppy mess the next day when you try to microwave it for lunch the next day.) I would recommend making this sauce fresh, from scratch, every time.

If you make an Alfredo Sauce with a roux (butter and flour), that will make your overall sauce more ‘stable’ and it will become more freezer-friendly. But this recipe, as-is will not freeze well. Sorry!

Side Dishes for Fettuccine Alfredo

More Alfredo Recipes!

So, if you’re in the mood for pasta tonight, be sure to try this simple and delicious Alfredo Sauce recipe. Grab the printable recipe below to save because it’s a special one you won’t want to lose. And don’t forget to check out the video for how to make this recipe! Have a great day, friends!

Homemade Alfredo Sauce

This homemade Alfredo Sauce recipe is a delicious and quick way to whip up an Italian dinner! You only need three ingredients and 10 minutes.

Course Dinner

Cuisine Italian

Keyword alfredo sauce, alfredo sauce recipe, homemade alfredo sauce

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings servings

Calories 380kcal

Author Lauren’s Latest

Ingredients

1/2 cup salted butter
1 cup heavy cream
1 1/2 cups parmesan cheese use the real stuff
salt & ground black pepper to taste

US Customary – Metric

Instructions

Melt butter in a heavy-bottomed deep skillet over medium heat. Once butter is completely melted reduce heat to medium-low.
Immediately pour in the cream. Pan may sizzle, but as you stir it will subside.
Whisk in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and lots of pepper, as desired.
Use sauce immediately by tossing with hot pasta and serving right away. If it sits, the sauce tends to thicken up, so add in a splash of pasta water to keep things loose.

Video

Nutrition

The post Homemade Alfredo Sauce Recipe appeared first on Lauren's Latest.

Christmas Mocktail

Lauren's Latest — Wed, 22 Dec 2021 05:48:00 +0000

A simple and festive Christmas Mocktail recipe using three colorful fruit juices! Perfect for kids and adults alike! For more delicious and festive drinks, check out these recipes: Crockpot Hot Chocolate, and Egg Nog Mexican Hot Chocolate. You can’t go wrong with any of these choices.

What is a Mocktail?

A mocktail is a traditionally alcoholic drink, made with out the alcohol. I had a version of this Christmas Mocktail when I was in Park City for the Inspired Retreat. It was so refreshing and yummy that I had to make myself a whole pitcher. Overall, this takes 5 minutes or less to throw together and is the most festive fruity drink this December!

What Do I Need to Make This?

A super simple and super quick mocktail recipe that only takes 5 ingredients to make! Here’s what you’ll need:

Cranberry Juice – perfectly Christmas-y!
Pineapple Juice – some sweet acidity to go along with the tart cranberry flavor.
Orange Juice – another slightly Christmas-y flavor with a great citrus tang.
Sprite – or sparkling water. I thought a little club soda or sparkling water would have made this perfect but didn’t have any on hand. I added that to the printable recipe below, but it’s totally optional.
Ice – the ice is key and makes this cold and wonderful to sip.
Sugar – this is also optional and is used to make the rims look fancy.

How to Make a Christmas Mocktail

The directions for making this are ridiculously easy! If you want to get fancy like, dip the rim of your glass in sugar!

Measure out and stir cranberry, orange and pineapple juices together in a pitcher. Add the ice and sprite (or sparkling water).
Dip the damp edge of glasses into sugar, if desired.
Pour into glasses and serve.

More Holiday Drinks You Will Love:

While this Christmas Mocktail is my go-to, classic mocktail for the holidays, here are a few other beverage options I’m sure you will love:

Christmas Mocktails

A simple and festive Christmas Mocktail recipe using three colorful fruit juices! Perfect for kids and adults alike! Enjoy!

Course Drinks

Cuisine American

Keyword christmas mocktail, how to make a mocktail, mocktail, mocktail recipe

Prep Time 5 minutes

Total Time 5 minutes

Servings servings

Calories 156kcal

Author Lauren’s Latest

Ingredients

4 cups cranberry juice
2 cups pineapple juice
2 cups orange juice
ice
sprite or sparkling water (optional)
sugar for glass rims

US Customary – Metric

Instructions

Measure out and stir cranberry, orange and pineapple juices together in a pitcher. Add the ice and sprite (or sparkling water).
Dip the damp edge of glasses into sugar, if desired.
Pour into glasses and serve.

Video

Nutrition

The post Christmas Mocktail appeared first on Lauren's Latest.

The Best Crepe Recipe

Lauren's Latest — Mon, 06 Dec 2021 05:25:00 +0000

Crepes are a versatile and fancy breakfast, brunch, dinner or dessert but couldn’t be easier. With this tried and true Crepe Recipe, you can make these at home with simple pantry ingredients in just a few minutes with no special cooking equipment required. Enjoy savory or sweet; crepes are the ultimate customizable meal. One of my favorite variations to this recipe is my Pumpkin Cheesecake Crepes. So perfect and tasty on a cold winter day!

What is a Crepe?

A Crepe is a version of a thin pancake that originated in France. Usually, people eat crepes in two ways, savory or sweet. The savory kind is filled with a variety of things including but not limited to: bacon, ham, cheese, and/or mushrooms. The sweet can be filled with fresh fruit, Nutella, and topped with powdered sugar, whipped cream, or even ice cream.

Here’s a variety of crepes to help inspire your crepe filling needs: Pumpkin Cream Cheese Topped Cinnamon Vanilla Crepes, Lemon Cream-filled Crepes with Strawberries & Pumpkin Cream Cheese Filled Crepes.

Is Crepe Mix the Same As Pancake Mix?

While I know there are people out there thinking crepes are just thin pancakes, they are not! Crepes and Pancakes are two totally different beasts and are not considered equal! Pancakes are thick and fluffy thanks to their thicker batter and baking powder. The combination of the thicker batter plus the leavening gives pancakes that big rise. (See my fluffy pancake recipe here.)

Crepes have a much thinner batter made with mostly eggs and milk with no leavening added. Pancakes are primarily and traditionally served warm with butter and maple syrup but Crepes are larger, paper-thin, and filled with just about anything from Nutella to fresh fruit and cream to simple sugar and lemon juice. While I can understand explaining crepes as ‘thin pancakes’, they are not the same.

How to Make My Crepe Recipe

Crepes are made with a simple mixture of ingredients that you probably already have on hand! Take these steps one at a time. It’s easier than you think! And don’t get frustrated if your first crepe doesn’t turn out. It’s the sacrificial crepe that makes the rest of them turn out perfectly. If you are looking for a gluten-free crepe try using your favorite gluten-free and gum-free multi-purpose flour.

Make the Batter

Place ingredients into a blender and blitz until smooth. Scrape the sides and blend again briefly until the batter is lump-free. Refrigerate for at least an hour…ideally 2 hours.

Does Crepe Batter Need to Rest?

For tender and soft crepes, it is highly recommended to let the crepe batter rest in the fridge for about 2 hours before frying. This allows the flour to get absorbed completely and lets the gluten relax, yielding a softer crepe. That’s not to say they aren’t good when fried fresh from the blender without that rest; they just give you a more tender crepe. In a perfect world, yes, let them rest. But in the real world, you’ll still get a good crepe straight from the blender.

Heat Pan + Melt Butter

Preheat a nonstick pan or cast-iron skillet on the stove. Melt a little butter or oil in the bottom of the pan and swirl to coat.

Pour a Very Thin Layer of Batter into the Hot Pan

Slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.

Fry for 10-15 Seconds Per Side

Fry crepes for 10-15 seconds per side or until the crepe batter doesn’t look shiny anymore; it should appear more matte and the bottom should be lightly browned. Flip crepe and cook another 10 seconds or so. Remove from pan.

Repeat this process until no more batter remains.

This recipe is simple and the method for pouring the batter into the pan takes some practice, but honestly, after a few tries, you’ll get it down and become a pro!

Tips for Frying Crepes

I think the most important thing to remember about making this crepe recipe at home is you don’t need any special equipment to do it! Growing up, my mom simply used two frying pans alternating pouring and flipping between the two! This is the pan I’ve come to use and love for frying crepes. It’s not too heavy, is nonstick, holds its heat pretty well, and is a perfect 10 inches across. Here are a few more tips:

Every stove is different and frying crepes takes a pretty high temperature, but you’ll have to experiment to see what is best for you. Anywhere between medium and medium high should be your sweet spot!
Add butter or oil to the hot pan and swirl to coat the bottom. Add your batter in and swirl it around to coat the bottom in a thin layer. After 10-15 seconds, you should be ready to flip.
When your crepe is done, pull it out of the pan and add more crepe batter to the pan. No need to add butter or oil every time. I can usually fry 2-3 crepes before needing more fat in the pan. (Why I love using a nonstick pan!)

I pile my crepes into a pie plate or dinner plate covered with some foil throughout the cooking process to keep them all warm, a trick my Mom does. Serve immediately with whatever toppings you desire.

Can You Make the Batter Ahead?

This recipe is perfect to make ahead the night before. For best results, refrigerate your batter no more than 2 days before you make them. If you notice it starting to get discolored (starting to look a little grey) in the fridge, it’s bad and you should throw it out and make a fresh batch. Fry as directed in the recipe card below.

Storing Leftovers

I usually stack leftover crepes in an airtight container or ziplock bag and keep them in the fridge for up to 5 days.

Can I Freeze Crepes?

Yes, you can freeze crepes! Fully cook them, then stack them in between wax paper and store them in an airtight container. Freeze for up to two months!

To reheat, thaw crepes in the fridge and then reheat them in the microwave for 15-20 seconds (depending on how many crepes you’re reheating time may vary). I do not recommend freezing the batter.

Toppings and Filling Ideas for Crepes

After reading a ton of comments about what you all like with your crepes, I decided to publish some of them in this post. So here are some sweet topping and filling ideas from readers like you!

Homemade Whipped Cream and Strawberries- a classic choice great for the holidays!
Jam – strawberry, raspberry, plum, apricot, whatever your heart desires.
Cream Cheese and Fresh Strawberries – I love the sweet-tart flavor idea!
Fresh Blueberries and Pineapple – whatever is in season, pile your fresh fruit high!
Palacsinta: Ricotta, Nutmeg, and Lemon Filling – a sweet holiday family tradition.
Nutella – probably my favorite filling ever!
Dulce de Leche – a drool-worthy addition.
Homemade Blackberry Syrup – incase you can get your hands on some fresh blackberries this summer, this is downright delicious! Frozen also works well.
Lemon Juice and Sugar – simple and delicate filling, yet so so tasty!
Lemon Curd – store bought or homemade is perfect!

Love Crepes? Try These Other Sweet Treats:

I’ve written out all the tips I can think of to ensure success for this recipe in the printable version below. If you end up making these, I would love to hear about it in the comments below.

Anyways, I hope you enjoy this crepe recipe as much we do! It’s a tasty one

Easy Crepe Recipe

Making Crepes is faster, simpler and way easier than you think! Made with only 6 ingredients, this Crepe Recipe is even better than the ones you'd find in Paris!

Course Breakfast, Dessert

Cuisine French

Keyword Crepe Recipe, Crepes, How to Make Crepes

Prep Time 2 hours

Cook Time 20 minutes

Total Time 2 hours 20 minutes

Servings crepes, depending on pan size

Calories 127kcal

Author Lauren Brennan

Ingredients

4 large eggs
2 1/4 cups milk
2 cups all purpose flour
1 tablespoon sugar
1/4 cup melted butter or canola oil
good pinch of salt

US Customary – Metric

Instructions

Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal.
Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
After 10-15 seconds, the crepe batter shouldn’t look shiny anymore, it should appear more matte and the bottom should be lightly browned. So, flip it over and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains.
I like to pile my crepes into a pie plate covered with some foil throughout the cooking process to keep them all warm, a trick my Mom does. Serve immediately with whatever toppings you desire.

Video

Notes

– A few notes about making crepes: The first one usually doesn’t work perfectly. I don’t know why. Just eat this one as a quick snack and continue on. No one needs to know

– You only need to add more butter or oil to the hot pan every 3 crepes or so to ensure the crepes flipping perfectly, although adding it every time certainly isn’t a bad thing!

– Practice makes perfect.*The medium to medium-high heat is an approximation because all stovetops are different. If your crepes are cooking in about 30 seconds total, you are at the right temperature.

Nutrition

The post The Best Crepe Recipe appeared first on Lauren's Latest.

Snickerdoodle Cookies

Lauren's Latest — Mon, 29 Nov 2021 05:25:00 +0000

You’ll never need another Snickerdoodle Cookie Recipe after this one! Slightly crispy edges with big chewy centers, just how they should be. Snickerdoodle heaven. Be sure to check out the rest of my cookie recipes while you’re at it!

Perfect Every Time

Give me every Snickerdoodle in the world. Man, do I love them! Today, I’m sharing the recipe for one of my favorite cookies ever! Snickerdoodle Cookies! My husband is a chocoholic and typically if I’m going to spend the time making cookies, it’s chocolate chip. But when I call the shots, I crack out this Snickerdoodle recipe. Practically foolproof and are the epitome of perfection. Soft, chewy, and just the right amount of cinnamon!

Three Important Ingredients for Snickerdoodles

This snickerdoodle recipe is super simple and only requires basic pantry staple items, plus a couple not as common items.

Vegetable Shortening + Butter- Vegetable Shortening helps to keep the cookies fluffy and soft. Butter is the trick to a good snickerdoodle. It makes the cookie puffy but not too puffy. It helps thin things out in the oven. You can omit the vegetable shortening and replace it with butter but the texture will be different.
Cream of Tartar – this is a common ingredient found in almost all snickerdoodle recipes. It gives the cookie its signature slightly tangy taste.

Can I Make Snickerdoodles Without Cream of Tartar?

Technically, yes but I would stick to the traditional recipe if you can! In a pinch you can simply replace all of the cream of tartar and baking soda with 2 teaspoons of baking powder. They won’t be quite the same, but it’ll work.

How to Make Snickerdoodle Cookies

Make sure to check out the very informative how-to video in the recipe card below! :). For full recipe details and ingredient measurements see the printable recipe card below.

Prep + Preheat

Preheat oven. Line 2 lightly colored baking sheets with parchment paper and set aside.

Make the Dough

In a large bowl, stir shortening, butter, and sugar together until light and pale in color. Whip in eggs and vanilla. Scrape sides of the bowl and stir again briefly. Add in flour, cream of tartar, baking soda, and salt, then stir until incorporated. Scrape sides and stir again briefly.

In a small, shallow bowl, stir sugar and cinnamon together.

Using a cookie scoop {1 1/2 tablespoon size}, scoop dough into even mounds on the baking sheet. Roll each dough ball in the cinnamon-sugar mixture.

Bake + Cool

Bake until puffed and look slightly underdone. Remove from oven and cool 3 minutes on the hot baking sheets to finish baking before transferring to cooling racks. As they cool, they will flatten out, which is totally normal! Like most homemade cookies, these are best served warm!

Storing Directions

The best way to store your snickerdoodles (or really any cookies) is in an airtight container so they can maintain that moisture don’t dry up and harden. Of course this method isn’t perfect and after two days or so, the sugar can recrystalize and the cookies will get harder. This is totally normal. Pop into the microwave for a quick 5-10 second zap to soften up again.

If they do start to harden or seem too crispy for your liking, place a piece of plain white bread into the container with the cookies. This will add moisture from the bread back into the cookies. Over time, you will notice the bread will get harder and the cookies will get softer. Again, totally normal. These cookies will last about 4 days on the counter.

How to Freeze

To freeze snickerdoodle cookies, place them into an airtight container (ziploc freezer bags are great) and freeze. These will last up to three months in the freezer. Defrost in the fridge or take them out one by one to enjoy and microwave to soften.

Make-Ahead Directions

Besides making these snickerdoodle cookies up to 4 days ahead of time, you can also freeze them!

Freeze. Simply make the dough as you would normally. Roll into balls and freeze in a freezer bag for up to 3 months.

Bake. To bake, start by thawing your cookie dough by transferring them to the fridge 24 hours in advance. This is to get the dough to be sticky enough for the cinnamon-sugar mixture. Next, roll those dough balls in the mixture and bake as directed. Enjoy!

More Cinnamon Cookies to Try!

Grab the printable snickerdoodle recipe below and be sure to pin, print, save, bookmark, etc. etc. this recipe because you’re not going to want to lose it. It’s a good one 🙂

Snickerdoodle Recipe

You'll never need another Snickerdoodle Recipe after this one! Slightly crispy edges with big chewy centers, just how they should be. Snickerdoodle heaven.

Course Cookies, Dessert

Cuisine American

Keyword snickerdoodle, snickerdoodle cookies, snickerdoodle recipe

Prep Time 15 minutes

Cook Time 9 minutes

Total Time 24 minutes

Servings cookies

Calories 191.02kcal

Author Lauren Brennan

Ingredients

1/2 cup vegetable shortening
1/2 cup salted butter softened
1 1/2 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 3/4 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

cinnamon-sugar mixture

5 tablespoons granulated sugar
1 teaspoon ground cinnamon

US Customary – Metric

Instructions

Preheat oven to 375 degrees. Line 2 lightly colored baking sheets with parchment paper and set aside.
In a large bowl, stir shortening, butter, and sugar together until light and pale in color, 1 1/2 minutes. Whip in eggs and vanilla. Scrape sides of the bowl and stir again briefly. Add in flour, cream of tartar, baking soda and salt and stir until incorporated. Scrape sides and stir again briefly.
In a small, shallow bowl, stir sugar and cinnamon together.
Using a cookie scoop {1 1/2 tablespoon size}, scoop dough into even mounds on the baking sheet. Roll each dough ball in cinnamon-sugar mixture. Bake 8-9 minutes or until puffed and look slightly underdone. Remove from oven and cool 3 minutes on the baking sheet before transferring to cooling racks. Store in airtight containers for up to 4 days.

Video

Nutrition

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