It’s crisp, a little spicy, garlicky, and sour in the best way possible. I’m obsessed!

This quick-pickled asparagus recipe is not for canning – instead, you can enjoy your pickled asparagus within a day, right from the fridge, and it will last up to two weeks in the fridge.

Why You’ll Love This Quick-Pickled Asparagus

• It’s, well, quick to make! Just wash and trim your asparagus, place it in your jar(s), simmer the vinegar mixture, pour it on the asparagus, and seal your jar!
• Just, SO good. Asparagus makes the BEST pickles! It’s crisp and snappy and SO full of flavor.
• Perfect for all kinds of uses. Grain bowls, charcuterie boards, drink garnishes (Bloody Mary anyone?!), sandwich sides, salads, and more.

Pickled Asparagus Recipe Ingredients

For the jar:

• Asparagus – Of course! You’ll want one pound for this recipe, though this one’s super simple to scale up or down.
• Shallot – For a touch of onion-y flavor. You can use red onion or sweet onion in a pinch, though the flavor might be a bit stronger than mild shallots.
• Garlic – You can slice it or just peel and smash it, your preference.
• Peppercorns – A few black peppercorns add a sharp, fruity note of flavor.
• Dill – Fresh sprigs of dill add that classic pickled flavor. Love it.

For the brine:

• White vinegar – You’ll want white vinegar with 5% acidity, which most standard white vinegar is. With quick refrigerator pickles, the 5% acidity ensures bright flavor and proper pickling, but we’re not relying on it for long-term preservation, as these pickles are always kept refrigerated and eaten within about a month.
• Water – Thins out the vinegar so that the flavor isn’t *too* intense.
• Crushed red pepper flakes – Optional, but I do recommend a few pinches for warmth. Or, if you like heat, go for it and add more!
• Sugar – Really helps to round out the flavors; highly recommend adding it.
• Salt – I prefer to use kosher salt for my pickled vegetables.
• Other spices – A couple of other options for flavor are mustard seed or coriander seed.

Adaptations/Variations

• Herbs: Dill is classic, but tarragon, thyme, or rosemary can create a different aromatic twist.
• Extra garlicky pickled asparagus: Double (or triple!) the amount of garlic.
• Spicy pickled asparagus: Use a full teaspoon of crushed red pepper flakes.

How to Make Quick Pickled Aparagus

1. Wash and trim the woody ends off of the asparagus.
2. Place the asparagus in your jar(s) along with the shallots, garlic, peppercorns, and dill. You’ll want a tight fit. You can use two or three smaller tall jars or one large mason jar.
3. Place the brine ingredients in a small saucepan over medium-high heat. Bring to a boil.
4. Carefully pour the brine over the asparagus until the veggies are submerged.
5. Let the mixture cool until it’s done steaming, 15-20 minutes. Place the lids on the jar.
6. Transfer to the fridge and refrigerate for at least 24 hours before eating.
7. Enjoy within two weeks.

Jump to full, printable recipe

Ideas for Serving

• Chopped into egg salad, potato salad, or macaroni salad: Dice the pickled asparagus and fold it into classic egg, potato, or macaroni salad in place of (or alongside) pickles or relish. It adds brightness and crunch without overwhelming the dish.
• Charcuterie and cheese boards: Tuck the spears alongside cured meats (for the meat-eater), sharp cheddar, aged Gouda, or soft goat cheese. Their acidity cuts richness much like cornichons or pickled onions.
• With dips and spreads: Serve whole spears alongside creamy dips such as sour cream and chive, herbed cream cheese, or a simple lemony yogurt dip. 
• Simple side or garnish: Serve a spear or two alongside almost any meal, or use as a crisp garnish for deviled eggs and cold platters like a mezze platter or crudite tray.
• Salads and grain bowls: Chop and scatter over green salads, lentil salads, or grain bowls for a pop of acid and texture. They pair particularly well with hard-boiled eggs, potatoes, and mustardy dressings.Bloody Mary or Caesar garnish:
• Cocktail garnish: Use a chilled spear as a dramatic garnish. The garlic, dill, and peppercorn notes complement tomato juice, Worcestershire, hot sauce, and celery salt especially well in Bloody Marys. For Bloody Marys or “dirty” drinks, a teaspoon or two of the pickling brine can be added directly to the drink in place of (or alongside) olive or pickle brine for extra savory depth.
  

We hope you love having this Quick-Pickled Asparagus in your fridge as much as we do! It’s crunchy, snappy, and absolutely delicious. Super addicting in the best way!

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Quick Pickled Asparagus (Refrigerator Pickles)

Crisp, snappy asparagus pickles? Yes please! These crunchy, sour asparagus spears are refrigerated in a zippy brine along with fresh herbs and garlic for the BEST flavor. Garnish cocktails, add to salads, serve with charcuterie … endless options.

Servings 12

Calories 19kcal

Author Kare

Equipment

• 1 quart-size mason jar & lid 32 ounces -OR-
• 2-3 24 ounce wide-mouth tall mason jars & lids

Ingredients

• 1 pound asparagus touch ends trimmed off
• 1/2 medium shallot thinly sliced
• 3 medium cloves garlic peeled and smashed or sliced
• 1 teaspoon black peppercorns
• 1/4 teaspoon mustard seeds or coriander seeds optional*
• 2 large sprigs fresh dill
• 1 cup white vinegar 5% acidity
• 1 1/2 cups water
• 1/4 teaspoon crushed red pepper flakes optional*
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt

Instructions

Prep the asparagus

• Trim the woody ends off of the asparagus, cutting more off if needed to fit the asparagus in the jar with about 1 inch of space at the top.

Pack the jars

• Add all of the asparagus vertically to the mason jar(s), tip side up, leaving about an inch of room at the top. There should be just enough room.
• Tuck in the shallot, garlic, peppercorns, crushed red pepper flakes if using and coriander or mustard seed if using, plus the fresh dill.

Make the brine

• Add the vinegar, water, sugar, salt, and crushed red pepper flakes (if using) to a small saucepan over high heat. Bring to a boil.

Fill the jars

• Carefully pour the boiling vinegar mixture over the asparagus in the jar.

Cool & refrigerate

• Allow the jar to cool for an hour or two on the counter, then top with the lid.
• Refrigerate for at least a day before enjoying. Keeps refrigerated for up to 2 weeks.

Notes

* Optional ingredient notes:

Red pepper flakes: Adjust for heat; more adds a gentle kick, less keeps the flavor mellow.

Coriander seeds: Used sparingly, they lend a subtle lemony brightness. Too much can become soapy, so start light.

Yellow mustard seeds: Commonly used in a variety of pickles; can give a touch of heat. But  it can give a wasabi-like kick if used with a heavy hand!

Nutrition

Serving: 2spears | Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 585mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

More Asparagus Recipes

• Parmesan Roasted Asparagus
• 4 Ways to Prep & Cook Asparagus
• Balsamic Marinated Asparagus
• Asparagus Tart

Frequently Asked Questions

Q: Can I can asparagus pickles using traditional canning methods?

A: No. These are refrigerator pickles, not shelf-stable canned pickles. The jars are filled with hot brine, but they are not processed in a water bath, so refrigeration is essential. Always store them in the refrigerator and use clean utensils when removing spears from the jar. Kept cold, they will stay crisp and fresh for up to 1 month.

Q: Will my asparagus pickles stay bright green?

As the asparagus pickles, you may notice subtle color changes. The spears will gradually shift from bright green to a more olive-yellow tone, while the brine may take on a faint violet or pinkish cast. This is completely normal and comes from natural pigments in the asparagus (and shallot) leaching into the vinegar over time. The flavor and texture remain crisp and fresh.

The post Quick Pickled Asparagus (Refrigerator Pickles) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Chex Mix
• Ranch Chex Mix Recipe Ingredients
• Adaptations/Variations
• How to Make Ranch Chex Mix

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Do you ever just find yourself massively influenced by a short little video you caught on Instagram, Facebook, or TikTok? That happened to me last year when Lindsay of Pinch of Yum shared her recipe for Ranch Crackers, which are essentially oyster crackers tossed with oil and ranch seasoning, then baked until golden and delicious. They were a huge hit with my family, and so easy to make that I probably made three different batches over the course of the season.

A couple of months ago, I was trying to dream up some snacky recipes for Kitchen Treaty, and my mind wandered to those ranch crackers. So good! I found myself wondering what it would be like to marry those ranch oyster crackers with a simple traditional Chex Mix, and before I knew it, was at the grocery store, wandering the aisles for everything I needed for such a concoction.

I knew I wanted the typical mix of Chex cereal – corn, rice, and wheat. Pretzels seemed like a good addition, oyster crackers were a no-brainer. I laid my eyes on the Cheez-Its and they felt like a must-have (I do love a good Cheez-It presence in my Chex Mix!)

I mashed up the traditional Chex mix sauce ingredients with these goodies and a packet of Ranch mix, baked it up, and passed it along to the family for testing.

They’ve basically been begging for it ever since.

Why You’ll Love This Chex Mix

• Super easy – Could not be simpler.
• Crowd pleaser – Everyone who has tried this Chex Mix loves it!
• Perfect for the holidays – Though when I was testing this recipe, I put it in my kid’s lunch for several days in a row in September, by request.

Ranch Chex Mix Recipe Ingredients

• Chex cereal – It’s not Chex Mix without Chex cereal! This Ranch Chex Mix calls for two cups each of corn Chex, rice Chex, and wheat Chex.
• Cheese crackers – I’m partial to classic Cheez-Its for this Chex mix. White cheddar flavor are also delicious. Goldfish might be a fun swap, too!
• Oyster crackers – Your typical round crackers are the perfect neutral flavor and round shape for Ranch Chex Mix.
• Mini pretzels – Go for your standard mini pretzels, or pretzel sticks are great too.
• Butter – One whole cube of unsalted butter. It seems like a lot, but use it all – trust me.
• Ranch seasoning – The key to that delicious ranch flavor! I use a packet of Hidden Valley ranch.
• Garlic powder & onion powder – They add another element of flavor; highly recommend including both! You’ll find them in the spices/baking section of your local grocery store.

Adaptations/Variations

• Like any Chex Mix, you can mix this up however you like. Use different crackers, add nuts, sesame sticks, rye or bagel chips … sky’s the limit.
• Add a teaspoon or two of dried dill to amp up the dilly-Ranch flavor.

How to Make Ranch Chex Mix

1. Add the cereal, crackers, and pretzels to a large bowl and mix it all up.
2. Melt the butter in a small saucepan, then stir in the Ranch seasoning mix, garlic powder, and onion powder.
3. Pour the butter mixture over the cereal mix. Use a spatula to scrap it all out.
4. Use the spatula to gently toss the cereal with the butter until distributed evenly.
5. Spread on a large baking sheet.
6. Bake, stirring once, until toasty and a little golden..
7. Let cool and enjoy!

I hope this Ranch Chex Mix “chex” all the boxes for you and your family! It’s hugely popular in our house and I anticipate making it every holiday season from here on out!

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Ranch Chex Mix

Everyone's favorite Chex Mix, but ranchified! Tangy ranch seasoning elevates Chex Mix – our family loves it!

Servings 9 cups

Calories 505kcal

Author Kare

Ingredients

• 2 cups rice Chex
• 2 cups corn Chex
• 2 cups wheat Chex
• 1 cup cheese crackers like Cheez-Its
• 1 cup oyster crackers
• 1 cup mini pretzels
• 1/2 cup unsalted butter one stick
• 1 ounce Ranch seasoning mix I use the Hidden Valley 1-oz package
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

• Preheat oven to 300°F.
• Add the Chex cereal, cheese crackers, oyster crackers, and pretzels to a large bowl.
• Place the butter in a small saucepan over low heat. When melted, remove from the heat and stir in the Ranch seasoning mix along with the garlic powder and onion powder.
• Pour the butter over the cereal/cracker mix.
• Using a spatula or wooden spoon, stir the mix together gently until well combined.
• Spread on a large rimmed baking sheet.
• Bake for 30 minutes or so, until slightly golden and toasty. Give it a quick stir at the 20-minute mark.
• Let cool then serve.
• Store in an airtight container at room temperature.

Nutrition

Serving: 1cup | Calories: 505kcal | Carbohydrates: 85g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 1014mg | Potassium: 249mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1208IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 21mg

The post Ranch Chex Mix appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Alien Slime Punch Ingredients
• Adaptations/Variations
• How to Make Alien Slime Punch
• More Fun Halloween Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

When my kid and I were developing recipes for her Halloween party last year, this Alien Slime Punch was one of our favorite creations. Basically, as I talked about in my post for Black Magic Halloween Punch, we brought home a bunch of juices and bottled drinks, then went to work mixing and matching in search of fun, creative, Halloween-themed, yet delicious combos.

While ultimately, we went with the black punch I mentioned above, we also really loved a bright green concoction that was the result of mixing green Gatorade with lemonade. It was positively alien-esque!

Ultimately, in finalizing this bright green Halloween punch recipe, I decided to add in some carbonation in the form of lemon-lime soda, and top it with vanilla ice cream for a creamy, foamy lid on top of the bright green punch.

The result? Something that looks like alien slime! Though, admittedly, I have never seen *actual* alien slime. Surely, it looks like this!

This Alien Slime Punch tastes like a green apple lemonade with a bit of a creamsicle vibe. It’s delicious – trust me!

Alien Slime Punch Ingredients

• Lemonade – I love using lemonade as a base for kid-friendly punches because almost every kid likes it. I also like how the yellow color of the lemonade combines with the gatorade to create an almost glow-in-the-dark bright green Halloween punch.
• Gatorade – You’ll want to use green Gatorade. I like the Fierce Green Apple flavor for a nice apple-y touch (and the color is perfect!)
• Lemon-Lime Soda – You’ll need a 2-litre of lemon lime soda (such as Sprite or 7-Up)
• Vanilla Ice Cream – A pint of ice cream added to the top of the punch creates a foamy, ice-cold top and helps to highlight the vibrant bright green of the punch.

Adaptations/Variations

• Leave out the soda – If your kid is like mine and is anti-carbonation, you can swap in more lemonade instead of the lemon-lime soda.
• Leave out the ice cream – It’s fun and delicious, but not required.

I hope this Alien Slime Halloween Punch makes for a fun holiday drink for kids and adults who enjoy a fun drink but prefer no alcohol. It’s so fun to make and tastes much more refreshing than you would expect alien slime to taste!

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Alien Slime Punch (Green Halloween Punch for Kids)

Alien Slime Punch is a bright green Halloween punch made with just 4 ingredients. Tastes like green apple lemonade + practically glow-in-the-dark green!

Course beverages

Keyword green halloween punch, halloweeen punch for kids

Servings 36 4-ounce glasses

Calories 103kcal

Author Kare

Ingredients

• 1 gallon lemonade 16 cups/128 ounces, chilled
• 3 cups green gatorade 24 oz, chilled, I use Fierce Green Apple flavor
• 2 litres lemon lime soda 8 cups/68 ounces, chilled
• 1 pint vanilla ice cream

Instructions

• Add the lemonade and green gatorade to a large punch bowl and stir to combine.
• Pour in the lemon lime soda.
• Add the vanilla ice cream in small scoops.
• Serve.

Notes

Serves about 12 people (if they have three 4-ounce drinks each)

Nutrition

Serving: 4ounces | Calories: 103kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.02mg

More Fun Halloween Recipes

• Black Magic Halloween Punch
• Halloween Snack Board
• Witch Finger Breadsticks
• Tangerine Pumpkins
• String Cheese Broomsticks

The post Alien Slime Punch (Bright Green Halloween Drink for Kids) appeared first on Kitchen Treaty.

Why You’ll Love Caprese Tortellini Skewers

• Fresh, easy, and delicious – Who doesn’t love the caprese combo of tomatoes, fresh mozzarella, and basil? This one levels it up with tender cheese tortellini + tangy-sweet balsamic syrup.
• Easy to make ahead of time – Thread your skewers up to a couple of days ahead of time, and make your balsamic reduction while you’re at it. Then, when it’s time to serve them, line them up on a platter, drizzle with the balsamic syrup, and you’re done!
• Pretty & colorful – I just love how these caprese tortellini skewers look as an appetizer display. They’re so full of vibrant color that people are always drawn to them first!

Ingredients

• Cheese tortellini – Grab your favorite brand, fresh or frozen, and cook them according to package directions.
• Cherry tomatoes – Grape tomatoes will work, too. Heirloom cherry tomatoes in shades of yellow, orange, purple, and red are gorgeous, too!
• Ciliegine mozzarella – These are the small, cherry-size mozzarella balls found in the deli and/or cheese section of most well-stocked grocery stores. If you can’t find ciliegine mozzarella, you can buy larger fresh mozzarella balls like bocconcini and cut them in half or quarters.
• Basil – You’ll want lots of fresh basil leaves.
• Balsamic reduction – Made simply by simmering balsamic vinegar until it’s thick and sweet. I have full instructions for how to make balsamic syrup (balsamic reduction) here!
• Sea salt – I like to finish these caprese tortellini skewers with a pinch of coarse finishing salt like Maldon.

Adaptation/Variation

• Plain ol’ caprese skewers – For a lower-carb option or if you just don’t have (or don’t want) tortellini, you can leave it out for a caprese salad on a skewer situation.

Tip for Success

• Dry your ingredients well. After washing your tomatoes and basil, be sure to dry them thoroughly. Same with the mozzarella balls; they’ll come in a brine, so pat them with a paper towel to dry them.

I hope these Caprese Tortellini Skewers are your new favorite vegetarian appetizer! We love these so much; they’re fun to make and everyone devours them.

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Caprese Tortellini Skewers

An easy appetizer made with cherry tomatoes, creamy mozzarella balls, fresh basil, and tasty cheese tortellini! Finish with a drizzle of balsamic glaze to seal the deal.

Keyword caprese appetizer, caprese skewers, caprese tortellini appetizer, caprese tortellini skewers

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 skewers

Calories 61kcal

Author Kare

Ingredients

Balsamic Reduction Glaze:

• 1 cup balsamic vinegar

Caprese Tortellini Skewers:

• 1/2 pound cheese tortellini fresh or frozen; 2 cups; cooked and drained
• 2 pints cherry tomatoes about 48 tomatoes
• 8 ounces ciliegine mozzarella aka cherry-sized mozzarella balls
• 1 bunch fresh basil
• a few pinches coarse sea salt like maldon
• 2-3 tablespoons balsamic reduction aka balsamic syrup

Instructions

Make the Balsamic Glaze:

• Pour the vinegar into a small saucepan over low heat. Bring to a light simmer and simmer for approximately 12 minutes, stirring every couple of minutes, until the mixture just starts to thicken. Test it by inserting a metal spoon, and if it coats the spoon lightly, it's done. Allow the balsamic glaze to cool completely (it will thicken as it cools). 1 cup of balsamic vinegar yields about 1/2 cup of balsamic reduction, so you will have some left over.

Make the Caprese Tortellini Skewers:

• Cook tortellini according to package instructions. Drain and set aside to let cool.
• Rinse and dry the cherry tomatoes.
• Drain the mozzarella balls and place them in a bowl.
• Pick the leaves off of the basil (you'll need around 48), wash, and dry them.
• Set up an assembly line with skewers/cocktail picks and the ingredients.
• Build your skewers by adding a cherry tomato, folded basil leaf, mozzarella ball, tortellini, another basil leaf, and finish with a tomato. Repeat until all skewers are built.
• Arrange on a serving platter and finish with balsamic reduction drizzled over the top and a couple of pinches of coarse sea salt. Serve.

Nutrition

Serving: 2skewers | Calories: 61kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

More Vegetarian Appetizer Recipes

• Cheese and Olive Skewers
• Watermelon and Tofu “Feta” Skewers
• Cucumber Cream Cheese Canapes
• Dill Pickle Deviled Eggs

The post Caprese Tortellini Skewers Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Chamomile Latte
• Ingredients
• Adaptations/Variations
• How to Make a Chamomile Latte
• Equipment
• Tips for Success
• More Coffee & Tea Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Lately the term “self care” has taken on more meaning for me. It’s not just about thriving but more like … honestly … surviving. Not to be vague, but, it’s just a crazy world out there. It’s been feeling crucial to me to be very proactive about taking care of myself and peppering my days with little pleasures … and this Chamomile Latte definitely falls into the “little pleasure” category!

If “cozy vibes” was an ingredient, this Chamomile Tea Latte would be packed with it! Really though, we’re just talking soothing chamomile flowers (or teabags), creamy oat milk (or your favorite milk), a touch of honey and maybe a little sprinkle of ground cardamom. Simple, easy, cozy.

I like making this Chamomile Latte when I’m craving an afternoon latte but it’s past my caffeine consumption deadline (noon sharp). It’s also a great bedtime nightcap. Sort of like a sleepy girl mocktail situation, which has its place, but, you know, without the words “sleepy,” “girl,” or “mocktail.” (I’m firmly Gen X here; I’m not sure I’m “girl” anything at this point 🤣)

Why You’ll Love This Chamomile Latte

• Easy! This Chamomile Latte is super simple to make. It comes together quickly and only needs a handful of ingredients.
• Cozy! You can’t deny the comforting aura around this Chamomile Latte. It’s just happy-making.
• Relaxing! Chamomile has been scientifically proven to have calming effects, with effective anti-anxiety properties. So cool! (source)

Ingredients

• Chamomile – You’ll want dried chamomile flowers (I like to get mine here) or a couple of chamomile tea bags. I have yet to try this with fresh chamomile, but I plan to grow some in my herb garden this year and see how it fares!
• Water – Just a bit of water to help extract all of the goodness from the chamomile.
• Milk – I prefer oat milk because it’s creamy, froths wonderfully, and is just a touch sweet.
• Honey – Optional, but go for it if you prefer a sweeter latte!
• Cardamom – Also optional, but I love the warm, slightly citrus note it adds when I sprinkle a little on top.

Adaptations/Variations

• Chamomile Lavender Latte – Add a teaspoon of dried culinary lavender with the chamomile for an extra relaxing latte.
• Extra Cardamom Chamomile Latte – Smash a cardamom pod and add it to the chamomile tea while brewing. Sprinkle a little bit of ground cardamom over the foam before serving.
• Vegan Chamomile Latte – Swap the honey for pure maple syrup or agave syrup.

Jump to the full recipe

Equipment

You don’t need a fancy frother to make this oat milk latte.

You can simply heat the milk in a saucepan on the stovetop, then spin a whisk in it to froth it up. You can also use a handheld frother, which is inexpensive and fun to use. I have an electric frothing machine that was a bit of a splurge but I’ve gotten my money out of it and then some!

Frother Recommendations

• Stainless steel frother: I have and love this milk frother. Just add your milk, set the temp, and press the button for heated, frothy milk. It has swappable frothing discs for no froth or for lots of froth.
• Hand frother: This $15 handheld milk frother wand gives you a great froth for the price of a couple of coffee shop lattes.

Tips for Success

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I hope you love this chamomile tea latte as much as I do! I’ve been enjoying this subtly flavored latte for months now and I thought it was time to share so you, too, can enjoy your own cozy chamomile moments!

More Coffee & Tea Recipes

• Honey Vanilla Oat Milk Latte
• Golden Milk Latte
• London Fog Latte
• Iced Matcha Latte
• Gingerbread Latte
• Iced Green Tea Limeade
• Ginger Lemongrass Iced Green Tea
• Cold Brew Coffee Concentrate

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Chamomile Latte Recipe

Subtle notes of chamomile in warm, comforting oat milk (or milk of your choice). Sweeten this tea latte with honey and top with a touch of ground cardamom for a cozy drink that's as relaxing as it is delicious.

Keyword chamomile latte, chamomile tea latte, tea latte

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 latte

Calories 273kcal

Author Kare

Ingredients

• 1/2 cup water
• 1 tablespoon dried chamomile flowers or two bags of chamomile tea
• 8 ounces oat milk or milk of choice
• 1-2 teaspoons honey to taste + more for drizzling on top, if desired
• pinch ground cardamom for sprinkling over the foamy top, if you like

Instructions

• Heat water to boiling. Place chamomile flowers in a tea infuser over a large mug, or place the two tea bags inside. Pour over the top and steep for 5 minutes. Stir in the honey, starting with a teaspoon then adding more later if you want it sweeter.
• Meanwhile, heat the oat milk on the stovetop, or use a frothing machine to heat it up.
• Froth your milk for a nice foamy latte. If you heat the milk on the stove, you can froth the heated milk by using a hand frother or by spinning a wire whisk in the milk.
• Pull the tea infuser or tea bags out of the water and discard. Pour the warm frothed oat milk about 4/5 of the way. Top the rest with foam by pouring or spooning it on top. Drizzle honey over the top and a pinch of ground cardamom if you like. Serve.

Notes

I like these chamomile flowers.

The first time you make this, you might want to try it without the honey (personally I think it’s delicious either way.) You can pour the warm frothed oat milk about 4/5 of the way, then add 1 teaspoon of honey to see if it’s at the sweetness level that you like (if not, add the second teaspoon or more). Then top with froth.

Vegan option:

Swap the honey for pure maple syrup or agave syrup.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 54g | Protein: 6g | Fat: 4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 180mg | Potassium: 263mg | Fiber: 3g | Sugar: 46g | Vitamin A: 738IU | Vitamin C: 0.2mg | Calcium: 520mg | Iron: 3mg

The post Chamomile Latte Recipe appeared first on Kitchen Treaty.

If you’re looking for an easy recipe for cucumber sandwiches, this is it!

Cut your cucumber sandwiches into triangles for an easy and elegant presentation, or go to town and cut them into shapes with cookie cutters. Grab your flower cookie cutter and make them super cute, Megan Markle (or is it Sussex?) style!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cucumber Sandwiches
• Ingredients
• Adaptations/Variations
• How to Make Cucumber Sandwiches
• Tips for Success
• More Tea-Party-Worthy Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been making cucumber cream cheese sandwiches for years, but it wasn’t until I whipped up a batch for a teacher appreciation event that I realized I should share the recipe here on Kitchen Treaty!

I’ve made them a few ways over the years – sometimes just a swipe of plain cream cheese on some bread, and some slices of cucumber. And sometimes, I jazz up the cream cheese with herbs to take them over the top. The herbs really do take these cucumber sandwiches to the next level, so that’s the recipe I’m sharing here today!

Cucumber sandwiches are such a simple, delicious, versatile sandwich – and it’s naturally vegetarian! Huzzah!

Why You’ll Love Cucumber Sandwiches

• Perfect for afternoon tea, baby or bridal showers, or poetry teatime (if you’re a homeschooling family, you know what I’m talking about!).
• Portable! Cucumber cream cheese sandwiches are super easy to prep, pack, and carry along.
• Kid-friendly. The simple ingredients – soft white bread, herby cream cheese, cool cucumbers – makes a sandwich kids will love.

Ingredients

• Bread – I like a soft white bread for cucumber sandwiches. They’re easy to cut the crusts off of and cut into shapes, and there’s just something so nice about the soft bread with the cream cheese and crisp cubes.
• Cucumber – I really like English cucumbers for my cucumber tea sandwiches. The peel is very thin, so it can stay on, and they’re nice, crisp, and mild tasting. You can go with any cucumber, though. Persian cucumbers are small but tasty. Traditional cucumber are great, too, but I suggest peeling off their thick skin before slicing and placing them in your sandwiches.
• Garlic and herb cream cheese – Made with cream cheese, mayo, dill, chives, garlic powder, salt, and pepper.

Adaptations/Variations

• Cucumber Veggie Tea Sandwiches – Add shredded carrots, creamy avocado, roasted red bell peppers, sun-dried tomatoes … whatever combo sounds good to you at the moment! This cucumber sandwich recipe is endlessly customizable.
• Vegan/Dairy-Free Cucumber Cream Cheese Sandwiches – For dairy-free sandwiches, swap the cream cheese for dairy-free cream cheese. If you want to go fully vegan, make sure to swap out the mayo, too, for an egg-free version like vegenaise.

Tips for Success

• Use room temp/softened cream cheese. It will be really hard to blend the cream cheese if it’s super cold/hard.
• Use an electric mixer to blend the garlic herb cream cheese. That makes it super quick and very smooth.

I hope these Cucumber Tea Sandwiches were exactly what you were looking for to enhance your afternoon tea time, add to the bridal shower table, or serve up on a pretty platter for Mother’s Day! They’re super easy, a classic for a reason – and just dang delicious, too.

More Tea-Party-Worthy Recipes

• Cucumber Cream Cheese Canapes
• Cucumber Slices with Smoky Sunflower Seed Pate
• Marinated Cheese & Olive Skewers
• London Fog Latte
• Slow-Roasted Tomato Bruschetta

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Cucumber Sandwiches Recipe

An elegant, easy sandwich that's perfect for tea time! With garlic-herb cream cheese and crisp cucumbers on soft bread – classic cucumber cream cheese sandwiches are simple, refreshing, and hit the spot.

Keyword garlic and herb cream cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 sandwiches

Calories 123kcal

Author Kare

Ingredients

For the garlic-herb cream cheese

• 4 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 2 teaspoons chopped fresh dill or 1 teaspoon dried
• 2 teaspoons chopped fresh chives
• 1/4 teaspoon garlic powder finely minced or grated
• 1/8 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

For the sandwiches

• 1 English cucumber sliced into 1/4-inch slices
• 1 batch garlic-herb cream cheese
• 8 slices soft white bread

Instructions

• Add the garlic-herb cream cheese ingredients to a medium-size bowl. Affix your hand blender with the beater attachments and beat on low speed until all of the ingredients are completely combined together and smooth.
• Lay out four slices of the bread. Divide the cream cheese between the four slices, spreading evenly across the bread.
• Lay the cucumber slices over the top, overlapping as needed.
• Place the second slice of bread on top. Using a large chef’s knife, cut off the crust then cut each sandwich into two triangles, then cut each triangle into two smaller triangles if desired.
• Garlic herb cream cheese can be kept in an airtight container in the fridge for up to 5 days.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 3sandwiches | Calories: 123kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 40mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg

The post Cucumber Sandwiches Recipe appeared first on Kitchen Treaty.

It’s creamy, a little tangy, and just spicy enough to keep you coming back for more. Best of all, this Chili Crisp Dip needs only a a few ingredients and takes only 5 minutes to make!

The Story Behind the Recipe

I dreamed up this spicy dip recipe when I was whipping up a batch of caramelized onion chip dip. I had caramelized the onions and whipped them into the cream cheese base, but I felt like something was missing. So I popped my head in the fridge and pondered the potential ingredients in front of me.

Soy sauce? Maybe. Worcestershire? Hmm. Chili crisp? That would be an interesting twist!

Ultimately, I didn’t want anything with heat, so I added a bit of soy sauce, and it was exactly what the dip needed (I should probably share that recipe soon, too!) But I couldn’t get the idea of a chili crisp version of this dip out of my mind. So I started experimenting.

I realized pretty early on that with the strong flavors that chili crisp brings … chili oil, chili peppers, onion, garlic, and peppercorns … that there was really not much need for anything else to deliver the flavor in this chili crisp dip. So I pared it down to the creamy base ingredients + a bit of garlic powder + chili crisp. And when I say this dip has been a huge hit in my house, I’m not exaggerating. New fave for sure.

Why You’ll Love Chili Crisp Dip

This is just about the easiest way to get a homemade chip dip on the table! It’s reminiscent of French onion dip, but without having to chop or caramelize the onions. We’re talking 5 minutes effort!

Aside from the addicting flavor, the heat in this spicy chip dip is the main draw, I think. Spicy chili crisp in a cooling cream cheese base balances the heat just enough to make this chili crisp dip supremely edible … but with just enough heat to keep you coming back for more.

Ingredients

• Cream cheese – You’ll want one block, softened so that it blends well with the other ingredients.
• Sour cream – You can sub in plain Greek yogurt if you prefer.
• Mayo – Adds more flavor and contributes to the creamy texture.
• Chili crisp – Grab your favorite brand! I like Trader Joe’s version, but recently I picked up a giant jar of chili crisp at Costco and it was great (and super affordable). You’ll want 3-4 tablespoons, plus more to drizzle on top.
• Garlic powder – For just a bit of extra garlic flavor. You can grate in a small clove of fresh garlic instead, if you prefer.
• Salt – To highlight and enhance all of the flavors. Not a lot, though. If you use ruffled potato chips for dipping like I do, they bring a good amount of salt too.

Adaptation/Variation

• Vegan Chili Crisp Dip: Sub in vegan cream cheese, vegan sour cream, and vegan mayo.

Tips for Success

• Chili Crisp was originally a condiment served at Chinese restaurants. It can be found in the Asian section of most well-stocked grocery stores.
• For even better flavor, refrigerate your chili crisp dip for 2 hours, or up to 48 hours, before serving. This gives the flavors a chance to meld together for even more deliciousness.

I hope this Chili Crisp Dip finds its way onto the table of your next party or game-day spread! This spicy dip is super easy, a total crowd-pleaser, and is just utterly delicious all around.

More Easy Dip Recipes

• 4-Ingredient Guacamole
• Fruit Dip (with Marshmallow Creme)
• Loaded Roasted Red Pepper Hummus
• Simple & Easy Hummus
• Cauliflower Queso

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Spicy Chili Crisp Dip Recipe

Cream cheese + sour cream + chili crisp is a total revelation! This simple, easy dip is spicy, creamy, and takes only 5 minutes to make.

Keyword chili crisp dip, chili crisp recipe, spicy chip dip, spicy dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 254kcal

Author Kare

Ingredients

• 8 ounces cream cheese 1 block, softened
• 2/3 cup sour cream can sub plain Greek yogurt
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 3-4 tablespoons chili crisp plus more for drizzling on top

Instructions

• Place the cream cheese, sour cream, mayo, garlic powder, and salt in a medium bowl. Using a hand mixer, combine the ingredients tighter until smooth, scraping down the sides as needed, 1-2 minutes.
• Stir in 3 tablespoons of chili crisp. Taste and add the additional tablespoon of chili crisp if you'd like more flavor and/or heat.
• Drizzle with extra chili crisp and serve immediately (ruffled potato chips are my fave for dipping!), or chill for up to 2 days (1-2 hours of chill time helps to intensify the flavors, so I recommend that if possible).

Notes

Store in the fridge in an airtight container for up to 4 days. I don’t recommend freezing this chili dip. 

Nutrition

Calories: 254kcal | Carbohydrates: 5g | Protein: 3g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 480mg | Potassium: 114mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 0.2mg

The post Spicy Chili Crisp Dip Recipe appeared first on Kitchen Treaty.

With cutie pumpkins, apple “nachos,” string cheese brooms and more, it’s full of a variety of healthy Halloween snacks and a few treats for a well-balanced Halloween diet (totally a thing!)

Children’s Halloween snacks have never been more fun! This snack board features a mix of healthy and sweet ideas for Halloween party snacks, and it’s super easy to put together and adapt to individual needs and tastes.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love this Halloween Snack Board
• Ingredients
• Equipment Notes
• Adaptations/Variations
• How to Make a Halloween Snack Board
• How to Make it Ahead of Time
• More Halloween Snack Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I think Halloween party snacks are so fun. It’s the ultimate excuse to get cutesy with your food, and I’m all over that. So I thought I’d assemble some of my faves and make a Halloween snack board.

I wanted to call this Halloween Snack Board a Halloween Charcuterie Board, but I just couldn’t bring myself to do it. I know that charcuterie has come to mean any assortment of foods gathered on a board (I even call this Christmas board a charcuterie board), but officially, charcuterie means cured meats, and this is pretty far from having meat.

I mean, it can, if you want to (and might I suggest this amazing prosciutto hand if you’re going there?), but this Halloween snack board is more of a fruit and vegetable affair with some chocolate, caramel, and fruit dip thrown into the mix. More Halloween party snacks than charcuterie board.

Why You’ll Love this Halloween Snack Board

A Halloween snack board is such a fun and easy way to display Halloween party snacks! This one is super easy to assemble, with the components easily made in advance then quickly assembled right before serving.

Ingredients

• Apple “nachos” – Colorful apples, arranged in slices, and drizzled with caramel sauce and Halloween-themed sprinkles. I suggest tossing the apple slices in a little lemon juice to help prevent them from browning.
• Marshmallow fluff fruit dip – This easy fruit dip is the centerpiece of the display.
• String cheese pretzel broomsticks – String cheese and pretzel sticks make adorable simple broomsticks! Bonus: a little protein for your Halloween party snacks! I’ve written a full post about how to make string cheese broomsticks, but it’s really easy.
• Clementine pumpkins – Basically tangerines or “cutie” oranges, peeled, with celery stems plopped in the top. I love these!
• Mixed nuts
• Candy corns
• Gingersnaps – Any store-bought gingersnap will do, or if you’e like to make your own gingersnaps, go for it! I love the looks of this crispy gingersnap cookie recipe.
• Halloween-shaped chocolates – I don’t have a recipe or blog post about these, but basically all you do is temper chocolate (here’s an excellent guide about how to temper chocolate) and pour it into a silicone Halloween-shaped chocolate mold and let harden for a couple of hours. This is the mold I use (affiliate link) but there are tons out there so grab the one you like best!

Equipment Notes

• Slate cheese board – We have a food-safe slate board here, but any wood board will do. If I’m using wood, I prefer to use a large dark wooden board for the spookiest vibes.
• Cauldron bowl – A cauldron-shaped bowl is super cute on this board! Here’s a similar one.

Adaptations/Variations

• Allergy Friendly Halloween Snack Board: It’s easy to adapt this board to be more of a classroom-friendly, allergy-friendly station. Leave off the mixed nuts and anything else that’s on the not-safe list, then add in some allergy free goodies.
• Vegan Halloween Snack Board: Use the vegan adaptation of the marshmallow fluff fruit dip, vegan string cheese, vegan caramel sauce, and vegan chocolate.

As I’m sure you can imagine, the sky’s the limit for this Halloween board! Here are some food ideas to add:

• Witch finger breadsticks or another witch finger treat
• Garlic bread mummies
• Mummy hot dogs (maybe with an assortment of condiments arranged around)
• Deviled egg eyeballs or classic deviled eggs with pickle or olive “pupils”
• Pumpkin hummus
• Pumpkin cookies and/or double chocolate oatmeal cookies
• Graham crackers
• Carrot sticks
• Goldfish crackers
• Make-a-monster snack mix
• Banana ghosts

How to Make a Halloween Snack Board

I like to build out from the center when making a charcuterie style board. For this board, place the bowl of fruit dip in the center, then surround the bowl with apple slices. Drizzle with caramel and Halloween-themed sprinkles.

Arrange the clementine pumpkins in the upper right corner, and the string cheese broomsticks in the bottom left corner. Add the gingersnaps and mixed nuts to the remaining corners. Fill in the gaps with candy corns. That’s it!

How to Make it Ahead of Time

Up to 2 days ahead of time:

1. Make your orange pumpkins and cheese broomsticks ahead of time and store them separately in an airtight container in the fridge.
2. Slice your apples and toss them in lemon juice so they won’t brown, and refrigerate.
3. Make your Halloween chocolates.
4. Make your fruit dip and refrigerate.
5. Gather your board and bowl so that you’re ready to go when it’s time to assemble.
6. Then, right before it’s time to put together your Halloween party snacks, assemble the platter. It comes together quickly, easily, and impressively!

More Halloween Snack Recipes

• Witches Finger Breadsticks
• Mozzarella Mummy English Muffins
• Pumpkin Scones
• 3-Ingredient Healthy Caramel Apple Dip or Easy Caramel Apple Dip
• Pumpkin Gingerbread
• Roasted Pumpkin Seeds
• Make-a-Monster Halloween Snack Mix
• Deviled Egg Eyes

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Halloween Snack Board

This epic Halloween snack board is so fun for kids (or adults!) With healthy options plus a few treats, it's a centerpiece-worthy party platter – no tricks!

Course Appetizer

Cuisine American

Keyword halloween charcuterie board, halloween party foods, halloween snack board, halloween snacks for kids

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Author Kare

Ingredients

• string cheese broomsticks
• clementine pumpkins
• apple nachos
• marshmallow fluff fruit dip
• Halloween-shaped chocolates
• candy corns
• mixed nuts

Instructions

• Place the bowl of fruit dip in the center of a large food-safe board, then surround the bowl with apple slices. Drizzle with caramel sauce and top with Halloween-themed sprinkles.
• Arrange the orange pumpkins in a corner, and the string cheese broomsticks in another corner. Place the gingersnaps and mixed nuts in the remaining corners. Fill in the gaps with candy corns. Serve immediately.

Notes

Make ahead:

Up to 2 days ahead of time:

• Make your orange pumpkins and cheese broomsticks ahead of time and store them separately in an airtight container in the fridge
• Slice your apples and toss them in lemon juice so they won’t brown, and refrigerate
• Make your Halloween chocolates
• Make your fruit dip and refrigerate
• Gather your board and bowl so that you’re ready to go when it’s time to assemble
• Then, right before it’s time to put together your Halloween party snacks, assemble the platter. It comes together quickly, easily, and impressively!

The post Halloween Snack Board appeared first on Kitchen Treaty.

Versions of this marshmallow cream cheese fruit dip have been served at potlucks, parties, and baby showers for decades. And I thought it was high time I shared a recipe for this fruit dip with marshmallow creme here!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Marshmallow Fluff Fruit Dip
• Ingredients
• Adaptations/Variations
• How to Make Marshmallow Fluff Fruit Dip
• Tips for Success
• Storage
• Can I Freeze Marshmallow Fluff Dip?
• More Dip Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

My kid has been wanting to throw a party for a while now, and I finally decided to go for it when she asked to host a Halloween party for her and her friends.

It’s been years – like pre-kid – since I hosted a Halloween party! So I feel a little out of my element. BUT … my kiddo is so excited, it’s really pretty impossible not to get caught up in the fun.

A bonus to planning and hosting a Halloween party is that it’s provided inspiration for some fun Halloween foods, so I’ll be sharing those goodies for the next couple of weeks!

This marshmallow fluff fruit dip isn’t exactly Halloween themed, per se, but it’s part of a Halloween “charcuterie” board I’ll be sharing later on. Plus, fruit dip is especially delicious with apples, and apples are in season, so I love the idea of sharing this marshmallow fluff fruit dip now!

Why You’ll Love Marshmallow Fluff Fruit Dip

As a parent, it always feels good to have our kids dive into fruits or veggies, and dips are often our secret weapon for making that happen. This fruit dip is no exception – it makes delicious fruit taste even more delicious! The sweet-and-tangy flavors are perfect.

This dip is SO easy to make and elevates any fruit for parties, snack time, and more.

For our Halloween-themed snack board, we flavor our marshmallow fluff fruit dip with apple pie spice, but I’m sharing a few ways to spice it up (or not) depending on the season, what you’re serving with it, and your mood.

Ingredients

• Cream cheese – I like the creaminess and flavor of full-fat cream cheese, but reduced fat cream cheese or vegan cream cheese both work.
• Marshmallow fluff – Yep, the stuff in a jar!
• Spices – I call for apple pie spice here (because this dip is so amazing with apples) but you can do just cinnamon or even pumpkin pie spice. OR skip the spices and add a teaspoon of vanilla extract instead. Anything goes.

Adaptations/Variations

• Vegan Marshmallow Fluff Fruit Dip: Okay, so both of the main ingredients aren’t vegan. We’ve got cream cheese (dairy) and marshmallow fluff (which has egg, oddly enough, but not gelatin, which your typical marshmallow generally have). Luckily, there are vegan version of both those products out there. Vegan cream cheese is pretty easy to find, and yummy Dandies brand carries a vegan marshmallow fluff. Perfect!
• Vanilla Marshmallow Fluff Fruit Dip: Skip the spices and instead add a teaspoon or two of pure vanilla extract. So good!
• Orange Marshmallow Fluff Fruit Dip: Add 2 or 3 tablespoons of orange juice concentrate.

How to Make Marshmallow Fluff Fruit Dip

It’s beyond easy to make this marshmallow and cream cheese fruit dip! Just add the ingredients to a mixing bowl, grab your handheld blender, and mix until it’s well-blended. Done!

Store it in an airtight container in the fridge until you’re ready to serve it.

Tips for Success

• Make sure your cream cheese is at room temp. Otherwise, it won’t mix with the marshmallow fluff.
• If you’re serving it with apples, toss them in lemon juice first. That will help keep the apples from browning.

Storage

This marshmallow fluff fruit dip keeps in an airtight container in the fridge for up to a week. I love that it’s so easy to make ahead of time!

Can I Freeze Marshmallow Fluff Dip?

I wouldn’t recommend it. The texture after thawing won’t be the same.

I hope you love this marshmallow fluff fruit dip as much as we do! It’s so perfect for entertaining and parties all year long, but it honestly just makes any fruit a little bit more special for anytime snacking, too.

More Dip Recipes

• This easy healthy apple dip tastes just like caramel!
• Creamy spinach dip with water chestnuts is another nostalgic recipe, and always welcome at any party.
• Seven-layer bean dip is always a winner!
• This unique queso is made with cauliflower!
• Greek yogurt ranch dip is so good with veggies and thick potato chips.

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Fruit Dip with Marshmallow Creme Recipe

Just three ingredients for the creamy, luscious fruit dip of your creams! Sweet marshmallow fluff and tangy cream cheese are a match made in heaven. Flavor it how you want – you can add apple pie spice like I do here, or cinnamon and/or nutmeg, pumpkin pie spice, or just throw in some vanilla extract. Every variation is super delicious!

Keyword apple dip, cream cheese fruit dip, fruit dip, marshmallow fluff fruit dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 118kcal

Author Kare

Ingredients

• 7 ounces marshmallow fluff one jar
• 8 ounces cream cheese 1 block; softened [room temp]
• 1 teaspoon apple pie spice optional – can substitute cinnamon or pumpkin pie spice

Instructions

• Using a hand mixer, blend the cream cheese, fluff and apple pie spice together.
• If desired, crush three gingersnap cookies and sprinkle on top.
• Scoop into your serving bowl and serve with apple slices, pears, strawberries, grapes, ginger snaps, pretzels, graham crackers, or whatever else you like!

Notes

Storage

This marshmallow fluff fruit dip keeps in an airtight container in the fridge for up to a week. I don’t recommend freezing it; the texture after thawing won’t be the same.

Vegan option:

Use vegan cream cheese and vegan marshmallow fluff. 

Dairy-free option:

Use vegan/dairy-free cream cheese. 

Nutrition

Serving: 1g | Calories: 118kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 27mg | Fiber: 0.05g | Sugar: 11g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.1mg

The post Fruit Dip with Marshmallow Creme Recipe appeared first on Kitchen Treaty.

It’s awesome to have in the fridge for cooling down lazy summer afternoons, or make up a double batch for your next summer BBQ. Either way, Watermelon Lemonade is sure to be your IT drink of summer!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love It!
• Ingredients
• Adaptations/Variations
• How to Make Watermelon Lemonade
• Tips for Success
• Make-Ahead Tips
• More Lemonade Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Watermelon Lemonade was our drink of summer, and before I leave it behind for pumpkin iced coffee and pumpkin everything else, I thought I’d better share the recipe!

Here in the Pacific Northwest, there is definitely a chill in the air, but we’ve got a few warm days left, and I’m determined to squeeze a few more Watermelon-Lemonade-sipping-on-the-patio days out of it!

Why You’ll Love It!

I’m not sure there’s a more appropriate hot-weather drink than watermelon lemonade! Watermelon screams summer. Lemonade screams summer. They’re both cool, refreshing, and delicious. They belong together!

One thing I really love about watermelon lemonade is that you don’t need as much sweetener as with traditional lemonade, because the watermelon adds some natural sweetness. Perfect!

Ingredients

• Watermelon – Grab a fresh, ripe watermelon. I always knock on them, like my Mom used to. If it sounds hollow/echoey, it’s probably a good one! Other watermelon wisdom suggests looking for a large brown patch on one side, indicating that it ripened on the vine, or smelling the rind end of the watermelon – if it smells melon-y, you’re golden! But even with all of those tips, you might end up with a fuzzy watermelon. Don’t you hate that? I hope you will think of this recipe for Watermelon Lemonade the next time that happens, though, because we blend then drain and all that’s left is the watermelon juice.
• Lemon juice – You’ll need 3/4 cups lemon juice, which takes 5 or 6 large lemons.
• Sugar – I like to use straight-up granulated sugar. You can also use honey, if you like.
• Water
• Ice
• Garnishes – Lemon slices, fresh mint, and/or watermelon slices if you really want to get fancy. All optional but all fun!

Adaptations/Variations

• Watermelon Mint Lemonade: Add a large handful of mint to your pitcher and sprinkle some of the sugar over the top. Muddle it until crushed and some of the oils have been released. Add the Watermelon Lemonade and stir.
• Honey Watermelon Lemonade: Use honey instead of sugar.
• Watermelon Limeade: Use lime juice instead of lemon juice.

How to Make Watermelon Lemonade

Add the water, lemon juice, and sugar to a sturdy pitcher and stir it together until the sugar has dissolved. To make this process faster, you can warm 1/2 cup of the water, then stir the sugar into that until dissolved, let it cool, and proceed. Either way, you want your sugar to be completely dissolved because gritty lemonade = no thank you!

Next, add the watermelon to a blender and puree it completely.

If you like a completely smooth lemonade without any pulp or an errant little seed, go ahead and strain it through a fine-mesh sieve into your pitcher. If you’re okay with it as-is, go ahead and just pour it straight in.

Then, just pour it in individual glasses of water, over ice, and garnish with mint, lemon slices, and watermelon wedges, if you like.

Yum!

Tips for Success

• Choose a seedless watermelon to avoid having to pick out any seeds.
• Use a high-speed blender for completely pureed watermelon. If you have another type of blender, be sure to blend for an extra minute or two.
• Go forth and multiply! This recipe is great for a party! If you are wanting to make a larger amount of this recipe, simply double or triple the ingredients (note that you may need to puree your watermelon in batches).

Make-Ahead Tips

Can this be made in advance? Yes! I advise using a container that can be closed, such as a large jar, or a closed pitcher. Pour your prepared ingredients into the container, close and place in the refrigerator. When ready to enjoy, prepare your glasses, fill with ice, give the jar a good shake and pour!

Note: If you didn’t strain your watermelon, as this lemonade sits, the pulp from the watermelon will settle. Be sure to give it a good mix or shake prior to serving for best results. 

More Lemonade Recipes

• Blueberry Lemonade
• Vanilla Lemonade
• Lemonade by the Glass
• Strawberry Lemonade by the Glass
• Raspberry Lemonade Smoothie
• Boozy Strawberry Lemonade Slushies

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Watermelon Lemonade Recipe

This homemade lemonade is so fruity and refreshing! With just 3 ingredients, it's super simple to make, too.

Keyword watermelon lemonade

Prep Time 10 minutes minutes

Total Time 9 minutes minutes

Servings 6

Calories 116kcal

Author Kare

Equipment

• 1 High-speed blender
• 1 Pitcher

Ingredients

• 3/4 cup lemon juice from 5-6 lemons
• 1/2 cup granulated sugar
• 1 cup water
• 6 cups watermelon cubed

Garnish suggestions

• Lemon slices
• Fresh mint
• Watermelon wedges

Instructions

• Add the lemon juice, sugar, and water to a 32-ounce or larger pitcher. Stir for about a minute until the sugar is completely dissolved.
• To the pitcher of a high-speed blender, add the cubed watermelon and blend on high until completely pureed, 30 seconds to a minute.
• Add the watermelon juice, to the lemonade and stir until fully combined. If desired, pour the juice through a fine-mesh strainer to remove any residual pulp.
• Pour lemonade into ice-filled glasses and garnish with fresh mint, watermelon and/or lemon slices.

Notes

Storage: 

Keep in an airtight or covered pitcher in the fridge for up to 3 days. Stir the lemonade to re-combine (the watermelon may settle) before serving. 

Nutrition

Serving: 1g | Calories: 116kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 202mg | Fiber: 1g | Sugar: 27g | Vitamin A: 867IU | Vitamin C: 24mg | Calcium: 14mg | Iron: 0.4mg

The post Watermelon Lemonade Recipe appeared first on Kitchen Treaty.