Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Recipe
• Fruit Salad Dressing Recipe Ingredients
• How to Make It
• Tip for Success
• Ideas for Serving This Dressing for Fruit Salad
  • Summer Fruit Salad
  • Autumn Fruit Salad
  • Winter Fruit Salad
  • Berry Fruit Salad
  • Holiday Fruit Salad

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

The Story Behind the Recipe

I first created this fruit salad dressing recipe when I needed to dress my Summer Fruit Salad. I wanted luscious and creamy but also something that really elevated the fruit.

I’ve noticed that a lot of people aren’t necessarily on the hunt for fruit salad, but they do sometimes want to find a fruit salad dressing! And considering this creamy dressing isn’t just great on summer fruits but it’s excellent on strawberries, blueberries, apples, and more, I thought I’d create a post just for this fruit salad dressing so that it can really shine on its own.

Be free little dressing recipe!

Why You’ll Love This Recipe

• It’s super simple and easy. Just 3 ingredients and 5 minutes to make!
• So tasty – something about the creamy yogurt + brightness of the lemon + kiss of vanilla + the tiny crunch of poppyseeds is irresistible!
• Make-ahead – Super easy to whip up and then keep in the fridge until it’s time for brunch or the like.

Fruit Salad Dressing Recipe Ingredients

• Yogurt – I like to grab a tub of vanilla yogurt for this fruit salad dressing. If you don’t have vanilla yogurt on hand, you can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.
• Lemon – You’ll need the zest and the juice. When I’m using citrus zest, I like to buy organic fruit.
• Poppyseeds – Just a teaspoon! You’ll find poppyseeds in the spices and baking aisle of most grocery stores.

How to Make It

Just mix the ingredients together in a small bowl and pour it over some fresh fruit! Easy peasy.

Tip for Success

• You can make this fruit salad dressing up to 3 days ahead of time. Just mix together, place in an airtight container, and plop it in the fridge until you’re ready to mix it up with some fruit.

Ideas for Serving This Dressing for Fruit Salad

Summer Fruit Salad

• Toss with pineapple, melon, grapes, nectarines, plums, and blueberries.

Autumn Fruit Salad

• Mix with apples, pears, and grapes. Top with chopped pecans. Yummy with a pinch of cinnamon and nutmeg mixed in too.

Winter Fruit Salad

• Place segmented oranges, kiwis, and pomegranate arils in a large bowl and top with dressing. Mix.

Berry Fruit Salad

• Mix with strawberries, raspberries, blueberries, and blackberries. Great with some chopped fresh mint too.

Holiday Fruit Salad

• Toss together red and green fruits like strawberries (if you can find them in the winter), raspberries, red apples, pomegranate arils + kiwi fruit and green grapes. Mix with fruit salad dressing.

I hope you love this fruit salad dressing as much as we do! It’s creamy and easy and especially good on strawberries and summer fruits.

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Lemon Poppyseed Fruit Salad Dressing

A super easy, lemony fruit salad dressing recipe that elevates any fruit salad! With a lemon juice, poppyseeds, lemon zest, and a kiss of vanilla. So delicious!

Course Salad

Keyword creamy fruit salad dressing, fruit salad dressing, lemon dressing, lemon poppyseed fruit salad dressing, poppyseed dressing

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 tablespoons

Calories 20kcal

Author Kare

Ingredients

• 2/3 cup vanilla yogurt* about 5 ounces
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons fresh lemon juice from one medium lemon
• 1 teaspoon poppyseeds

Instructions

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Pour over cut fruit and toss gently to coat each piece.

Notes

Vegan option:

Substitute a dairy-free/vegan vanilla yogurt. 

*Substitution info:

You can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.

Nutrition

Serving: 2tablespoons | Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.1mg

The post Lemon Poppyseed Fruit Salad Dressing appeared first on Kitchen Treaty.

But the best part? These carrot scones are slathered with a decadent cream cheese frosting that completes the carrot cake scene.

Carrot Cake Scones are perfect for Easter, Mother’s Day, brunch, or teatime – basically anytime you want a special bite to enjoy along with coffee. They’re a unique and absolutely delicious spin on scones – what’s not to love?

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Carrot Cake Scones
• Ingredients
• Adaptation/Variation
• How to Make Carrot Cake Scones
• Tips for Success
• More Scone Recipes

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

The Story Behind the Recipe

I recently took a Biscuits & Scones class at King Arthur Baking Company and I loved it so much! I was thrilled to learn that King Arthur has a Baking School location near me in Skagit Valley, WA – and I loved taking a class there (can’t wait to take more).

One of the scone-making methods we learned was how to make cream scones. Essentially, cream scones make the use of heavy whipping cream instead of butter as the fat source. You still get wonderfully tender scones, but it’s way less work – no cutting in butter! I fell in love with this method and cream scones after taking the class.

I wanted to use this new-to-me method of making scones, and with Easter coming up, carrots seemed like a natural way to go. I’ve made carrot cake cookies, carrot cake oatmeal, and carrot muffins … why not make carrot scones?!

Why You’ll Love Carrot Cake Scones

• SO tasty – Moist and tender carrot cake goodness, but in scone form.
• No cutting in butter: These Carrot Cake Scones Utilize the cream scone method – easy!
• Perfect for special occasions: I love these carrot cake scones for Easter morning and Mother’s Day, though honestly, they’re great for brunch or breakfast just about any time.

Ingredients

For the scones:

• Pecans – You’ll want chopped pecans, and I find they taste best when toasted first. It’s worth the extra 5 minutes!
• Flour – Regular all-purpose flour
• Baking powder – Lifts and puffs these scones so they’re soft and tender.
• Salt – I like to use fine-grain sea salt in my baking, but kosher salt would work too.
• Brown sugar – I like the richness of dark brown sugar in these carrot cake scones. Light brown sugar is perfectly fine too.
• Cinnamon, ginger, nutmeg, and cloves – These warming spices are carrot cake’s best friend.
• Carrots – Fresh carrots, finely shredded (use the small holes on your grater).
• Heavy whipping cream – Adds all the fat these scones need, no butter needed.
• Pure vanilla extract – For an added touch of warm, sweet flavor.

For the frosting:

• Cream cheese – Tangy and creamy, the perfect accompaniment to carrot cake. I use full-fat cream cheese but a lower fat version would work find, too.
• Pure vanilla extract – For more vanilla flavor!
• Butter – Just a touch to add to the creaminess and decadence of the frosting.
• Powdered sugar – Also known as confectioner’s sugar.

Adaptation/Variation

• Mini Carrot Cake Scones: Divide the dough into three small discs, then cut them into wedges. Bake for less time than the classic large scones, around 12-15 minutes.

Tips for Success

• Toast the nuts JUST until beginning to get golden and smell fragrant. They’ll continue toasting off the heat + can go from lightly toasted to burned in a matter of seconds, so err on the side of less toasting!
• One life-changing tip I learned in my baking class: Two inches is approximately the same distance from the tip of your thumb to your thumb’s first knuckle for many people (including me!) Measure your thumb and see if you’re one of the lucky ones, because it makes measuring so easy!

I hope these carrot cake scones are a fun and delicious addition to your holiday menu or just a special breakfast for the carrot cake lover in your life!

More Scone Recipes

• Mini Vanilla Scones
• Pumpkin Scones
• Brown Sugar Cinnamon Scones
• Chocolate Cherry Scones
• Strawberry Scones

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Carrot Cake Scones Recipe

Tender scones packed with shredded carrots, toasted pecans, vanilla, and warm spices. Perfect for Easter, Mother's Day, or spring brunch!

Keyword carrot cake scones

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 scones

Calories 481kcal

Author Kare

Ingredients

For the carrot cake scones

• 1/4 cup chopped pecans
• 2 1/2 cups all-purpose flour 345 grams
• 2 teaspoons baking powder
• 1/2 teaspoon fine-grain sea salt
• 1/2 cup dark brown sugar packed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup finely shredded carrots packed
• 1 1/4 – 1 1/2 cups heavy cream cold; start with 1 1/4 cup and add the additional cream if needed
• 1 teaspoon pure vanilla extract

For the cream cheese frosting

• 2 ounces cream cheese room temperature
• 2 tablespoons butter
• 1/2 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

Instructions

Make and baked the carrot cake scones

• Preheat oven to 400°F. Line a baking sheet with parchment paper.
• Place the pecans in a medium skillet over medium heat. Cook, stirring frequently, until fragrant and lightly toasted, about 5 minutes. Remove from heat.
• In a large bowl, mix together the flour, baking powder, salt, brown sugar, cinnamon, ginger, nutmeg, and cloves.
• Stir in the shredded carrots and toasted pecans until well-combined.
• Add 1 1/4 cup of the heavy whipping cream. Using a large spatula, wooden spoon, or bowl scraper, stir and press the dough together until it forms a shaggy mass without any flour left in the bowl. If the dough is very dry, add the additional 1/4 cup heavy whipping cream.
• Turn the dough out onto a floured surface. Fold the dough onto itself a couple more times, then form a round disk about 2 inches tall and 6 inches in diameter.
• Cut the dough into 8 wedges. Transfer each wedge onto the parchment paper. Brush the tops of the scones with more heavy whipping cream.
• Bake until puffed and lightly browned on the sides and bottom, 18-20 minutes. Transfer to a wire rack to cool completely.

Make the cream cheese frosting

• Place the cream cheese, butter, powdered sugar, and vanilla extract in a small bowl. Using a hand mixer, beat until smooth. Spread the cream cheese onto the scones.
• Keep scones in the refrigerator (to be on the safe side because of the cream cheese frosting) for 3-4 days.

Notes

If you prefer a more uniform, glaze-like consistency, you can microwave the frosting for 30-60 seconds to thin it out, then spoon it over the top or dip the scones in.

Nutrition

Serving: 1scone | Calories: 481kcal | Carbohydrates: 55g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 321mg | Potassium: 164mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2287IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

The post Carrot Cake Scones with Cream Cheese Frosting 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.

When you’re looking for a straight-up, classic, no-frills pasta salad, this is the best macaroni salad for the job!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Macaroni Salad Adaptations/Variations
• How to Make Macaroni Salad
• Tips for Success
• More Pasta Salad Recipes

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

The Story Behind the Recipe

I created this recipe a handful of years ago, when we were knee-deep in strange COVID times. And by “created” I mean I wanted to replicate deli-style, classic, creamy macaroni salad in all its glory.

Some veggies, but not a lot. Super, duper creamy and flavorful dressing – far from dry. Perfectly al dente pasta, preferably elbow macaroni.

I focused on a flavorful dressing and just a few crunchy but not dominant veggies. I hit on this combo and stopped there. I’ve made this SO many times since then, and have shared it with others who have requested it. It was past time to share it here!

Ingredients

• Elbow macaroni – Go with the classic, nothing else will do! Okay, so you can absolutely use a different medium pasta. Penne, rotini, bow tie. But I am very, very partial to elbow macaroni for this creamy pasta salad.
• Red onion – I like the mild taste and the color that some finely diced red onion adds to this macaroni salad.
• Celery – Cut small, for a bit of flavor and crunch.
• Red bell pepper – Adds some more pretty color and the fresh crunch is delicious!
• Parsley – You can stir some in, or garnish the top. Your choice!
• Dill pickles & juice – Dice up some dill pickles. It’s necessary! Plus, some juice from the jar adds tangy flavor to the creamy dressing.
• Mayo – Real, whole, full fat mayo
• Yellow mustard – Straight up classic mustard, please! Though I’d imagine Dijon would add nice flavor too.
• Sugar – I know, an odd ingredient for macaroni salad! But this adds a touch of sweetness to the dressing that makes this salad taste like the deli classic.
• Salt & pepper – Adjust to your taste.

Macaroni Salad Adaptations/Variations

• This salad is easily made vegan by subbing a vegan mayo.
• Make it gluten-free by using a gluten-free pasta. I love brown rice pasta for pasta salads.
• Add more veggies if you like. I won’t judge! Cucumbers, peas, blanched broccoli, carrots … whatever you like!
• Add cubes of cheese, beans, or salami for a heartier pasta salad.

How to Make Macaroni Salad

It’s super easy to make. Just cook your pasta, let it cool, chop your veggies, add your dressing, and toss it all together!

Tips for Success

• Salt your pasta water. It’s true, it does add more flavor to pasta!
• Cook your pasta al dente. If your pasta is overcooked, your macaroni salad can end up being a bit mushy.

More Pasta Salad Recipes

• Israeli Couscous & Green Lentil Salad
• Pea Pesto Pasta Salad
• Orzo Chickpea Pasta Salad with Olives
• Orzo Salad with Chickpeas & Cherry Tomatoes
• Peanut Noodle Salad

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Creamy Macaroni Salad Recipe

Classic, creamy macaroni salad with a mayo-based dressing! This traditional macaroni salad is exactly what you think of when you picture macaroni salad.

Keyword classic pasta salad, creamy pasta salad, easy pasta salad, macaroni salad, pasta salad with mayo

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 411kcal

Author Kare

Ingredients

• 8 ounces elbow macaroni about 2 cups
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon dill pickle juice
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 red bell pepper, diced about 3/4 cup
• 1/4 red onion, diced about 1/4 cup
• 1 celery stalk, diced about 1/2 cup
• 2 tablespoons finely diced dill pickles
• 2 tablespoons minced parsley for garnish [optional]

Instructions

• Cook the pasta to al dente, according to package directions. Drain and set aside to cool.
• In a medium bowl, add the mayo, mustard, dill pickle juice, sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir together until well-combined. Add the macaroni along with the diced veggies and pickles. Toss until the macaroni and veggies are evenly coated. Taste and add more salt and pepper if you feel it's needed. Garnish with parsley if desired.
• Store in an airtight container in the refrigerator for up to 3 days.

Notes

Vegan option:

This salad is easily made vegan by subbing a vegan mayo.

Gluten free option: 

Make it gluten-free by using a gluten-free pasta. I love brown rice pasta for pasta salads.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 32g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 544mg | Potassium: 155mg | Fiber: 2g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 15mg | Calcium: 22mg | Iron: 1mg

The post Classic Creamy Macaroni Salad Recipe appeared first on Kitchen Treaty.

Asparagus is the queen of spring veggies! And for good reason – it’s absolutely delicious. I’ve showed you three different ways to cook asparagus, here, but today, I’m taking one of those methods and making it extra delicious!

We’re oven-roasting asparagus, then topping it with Parmesan, lemon juice, crushed red pepper flakes (if you’re into the heat), and parsley. And it is SO good!

Table of Contents

• Why You’ll Love Roasted Asparagus with Parmesan
• Ingredients
• Adaptations/Variations
• How to Make Parmesan Roasted Asparagus
• Tips for Success
• How to Store Parmesan Roasted Asparagus
• Can I Freeze Roasted Asparagus?
• More Asparagus Recipes

Why You’ll Love Roasted Asparagus with Parmesan

Those tender stalks lend themselves so well to so many cooking methods, but oven-roasting is a fave. It’s easy and you can control how much you want to cook your asparagus: Roast just until tender, or leave it in there for awhile longer for more golden-brown-caramelized crispy bits. It’s honestly incredible either way.

The Parmesan adds a savory, salty element that pairs SO well with asparagus. I also love to add lemon juice for a hit of brightness, and crushed red pepper flakes for a touch of heat. The combo is *chefskiss* good!

If you’re avoiding dairy, there are some vegan Parmesan cheese substitutes out there that are really good on this Parmesan Roasted Asparagus, too.

Ingredients

• Asparagus – Choose thick or thin asparagus; your preference. Make sure your bunch doesn’t have any shriveled stalks and isn’t too brown on the cut bottom.
• Olive oil – For tossing the asparagus before cooking.
• Garlic powder & dried thyme – Both seasonings add a nice welcome savory note. You can leave off the thyme if you like; it will still taste delicious.
• Crushed red pepper flakes – I like to add a pinch before roasting, and top with another little pinch after. If you like a lot of heat, go for it! But if you’re not into the heat or you’re feeding kids who don’t go for spiciness, you can leave them off.
• Salt & pepper – Adjust to your tastes.
• Parmesan cheese – Freshly shredded, it gets melty and perfect on roasted asparagus. Feel free to sub in a vegan Parm, or you can even leave it off and top with flakes of finishing salt instead if you like.
• Lemon – A squeeze of lemon right before serving adds vibrant, bright flavor.

Adaptations/Variations

• Make it vegan: Swap in a vegan Parmesan cheese substitute, or omit the Parm altogether and finish with sea salt flakes. Maybe zest your lemon and sprinkle that over the top after roasting, too, for a colorful touch with a hit of flavor.
• Use feta instead of Parm: Feta crumbles are delicious on asparagus! Just swap in a few crumbles for a twist.

How to Make Parmesan Roasted Asparagus

First, prep your asparagus by washing it, drying it, and snapping off the woody ends. I go into more detail about how to prepare your asparagus in my asparagus guide.

Then, place the asparagus on a parchment-lined baking sheet and toss with the olive oil and seasonings.

Bake it until the asparagus is tender and has some golden crispy bits (longer is better for more crispiness).

Pull it out of the oven and sprinkle on the Parmesan, parsley, and more crushed red pepper flakes if you like, then squeeze half a lemon over the top.

Roasted Asparagus with Parmesan couldn’t be any easier, basically!

Tips for Success

• Dry your asparagus before roasting it by dabbing it with a paper towel. Any excess water will cause a steaming effect instead of a roasting effect.
• Line baking sheets with parchment for easy clean-up.
• Thin asparagus takes a shorter amount of time to cook; thick takes longer. To test for doneness, poke the thick end of a stalk with a fork and if it slides through with just a small amount of resistance, then your asparagus is tender.

How to Store Parmesan Roasted Asparagus

Store leftovers in an airtight container in the refrigerator for up to 3 days. It will wilt some in the fridge, so keep that in mind. I like to cut up leftover roasted asparagus and toss it into scrambled eggs or salads.

Can I Freeze Roasted Asparagus?

No, I don’t recommend freezing asparagus because the process of freezing and thawing will affect the texture.

More Asparagus Recipes

• Balsamic Marinated Asparagus
• Lemony Marinated Asparagus
• Asparagus Puff Pastry Tart
• Cream of Asparagus Soup

I hope you love this easy roasted asparagus with Parmesan as much as we do! Roasted asparagus is pretty much a staple side veggie around here all spring long. It’s one of my favorite parts of spring, if I’m being honest!

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Roasted Asparagus with Parmesan

Asparagus stalks, roasted until tender and succulent, then topped with salty Parmesan cheese, crushed red pepper flakes, and a squeeze of lemon to brighten the whole affair. One of the BEST ways to enjoy asparagus!

Keyword baked asparagus with parmesan, oven roasted aspragus with parmesan, parmesan roasted asparagus, roasted asparagus with parmesan

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Calories 112kcal

Author Kare

Ingredients

• 1 bunch asparagus ends trimmed; around 1 pound
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• Pinch crushed red pepper flakes
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons parsley minced; optional
• 1 tablespoon lemon juice from half a fresh lemon

Instructions

• Preheat oven to 425°F.
• Trim and wash the asparagus and pat dry with a paper towel. Add the asparagus in a single layer to two 9×13 baking sheets.
• Drizzle with olive oil and sprinkle on the garlic powder, thyme, crushed red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss with your hands to distribute the oil and seasonings.
• Place in the oven and bake for 8-14 minutes, until tender and the tips begin to brown. The baking time will be shorter for thinner stalks and longer for thicker stalks.
• Remove from the oven and sprinkle with Parmesan and parsley. Squeeze the lemon juice over the top. Add more salt and pepper if desired, and serve.

Notes

Vegan option:

Swap in a vegan Parmesan cheese substitute, or omit the Parm altogether and finish with sea salt flakes. Maybe zest your lemon and sprinkle that over the top after roasting, too, for a colorful touch with a hit of flavor.

Nutrition

Serving: 1g | Calories: 112kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 395mg | Potassium: 255mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1071IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 3mg

The post Parmesan Roasted Asparagus appeared first on Kitchen Treaty.

With both chopped dill pickle and juice along with creamy mayo, tangy Dijon mustard, and a dash of salt and pepper, this deviled eggs recipe is simple, classic, and absolutely freakin’ delicious!

Table of Contents

• About This Deviled Eggs Recipe
• Classic Deviled Egg Recipe Ingredients
• How to Make Deviled Eggs with Dill Pickles
  • Make Hard Boiled Eggs in the Instant Pot
  • Make Hard-Boiled Eggs on the Stovetop
  • Peel & Cut Your Eggs
  • Make the Filling
  • Fill Your Eggs
  • Garnish
• Variations
• Storage and Make-Ahead Notes for Deviled Eggs with Dill Pickles
• Can You Freeze Deviled Eggs?
• More Frequently Asked Questions
• More Deviled Eggs

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

About This Deviled Eggs Recipe

I wanted to capture the exact deviled eggs recipe that I enjoyed throughout my childhood. My mom would pile the filling in with a spoon – no fancy piping like the pics – but the taste? Perfection.

For these dill pickle deviled eggs, I like to pipe in the creamy yolk filling because 1) It looks pretty and 2) It’s super easy! But if you prefer to spoon it in, I won’t judge. I do it too sometimes, and they’re still the delicious classic deviled eggs we know and love.

Classic Deviled Egg Recipe Ingredients

• Eggs – Your standard large eggs are perfect here! You can hard-boil them in the Instant Pot (my fave method for easy-peel eggs) or cook them on the stovetop. I’ve provided directions for both methods here!
• Mayo – I like to use real mayonnaise for that tangy, creamy texture. Miracle Whip will work, too.
• Dijon mustard – Some deviled egg recipes call for yellow mustard, but I like the deep flavor and tiny bit of heat that Dijon brings to the table.
• Dill pickles & pickle juice – The secret ingredient here is pickle juice! They make these deviled eggs with dill pickles tangy, dilly, and delicious. Chop up a few dill pickles, too. Yum.
• Salt & pepper – A must for any deviled egg! Adjust to taste.

How to Make Deviled Eggs with Dill Pickles

First, hard-boil your eggs. Then, peel them and cut them in half horizontally. Scoop the yolks out into a bowl, and add the mayo, mustard, pickles and pickle juice, and salt and pepper. Mix well with a fork until creamy, then pipe or scoop the filing back into the egg halves. That’s it!

Here are more detailed instructions for how to make these dill pickle deviled eggs.

Make Hard Boiled Eggs in the Instant Pot

Place 1 cup of cold water in the Instant Pot, and put the wire rack inside. Place the eggs on the top of the rack.

Place the lid on the Instant Pot and flip the seal to closed. Set to manual for 5 minutes. While the eggs cook, prepare a bowl of ice water. Once the five minutes is finished, release the pressure and use tongs to transfer the eggs to a bowl of ice water. Let the eggs cool for 5 minutes. Here’s more about how to make Instant Pot hard-boiled eggs.

Make Hard-Boiled Eggs on the Stovetop

Place eggs in a large saucepan and fill it with enough cold water to cover the eggs. Bring the water to a boil, and let it boil for 2 minutes. Remove the eggs from the heat and cover them with the lid. Set a timer for 10 minutes (12 minutes for extra large eggs). and reduce heat to medium-high for 8 minutes. Fill a medium size bowl with ice and cold water. Using a slotted spoon, add the cooked eggs to the bowl and let sit for 5 minutes. Here’s more info about how to make the best stovetop hard-boiled eggs.

Peel & Cut Your Eggs

Peel your hard-boiled eggs by cracking and rolling them on the countertop, then running them under a small stream of cold water while removing the peel.

Make the Filling

Cut the peeled eggs in half the long ways, scoop the yolks into a small bowl, and arrange the egg white halves on a platter or serving board. Add the remaining ingredients to the bowl.

With a fork, stir the yolk mixture, smashing the lumps against the side of the bowl, until smooth and creamy.

Fill Your Eggs

Fit a piping bag or plastic bag with your favorite large piping tip and squeeze the filling into the eggs. You can also use a couple of spoons to transfer the filing into the eggs.

Garnish

Your classic deviled eggs are looking GOOD! Now it’s time to garnish with a sprinkle of paprika and a bit of green in the form of snipped chives or little sprigs of fresh dill.

Variations

• Deviled eggs with Miracle Whip: If you’re a Miracle Whip lover, no shade here! Just swap it for the mayo and you’re good to go.
• Deviled eggs without mayonnaise: Swap in Greek yogurt or sour cream for the mayo.
• Christmas deviled eggs: Garnish with chopped fresh red bell pepper and/or a sprig of parsley. Pomegranate seeds look pretty too and add a nice juicy bite! If you want an over-the-top xmas deviled egg, check out these deviled egg Christmas trees. Epic!
• Jalapeño deviled eggs: Swap the pickle for chopped pickled jalapeño peppers and garnish with a slice of fresh or pickled jalapeño.

If you try and love this recipe for classic deviled eggs, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

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Classic Deviled Eggs with Dill Pickles

Halved hard-boiled eggs with a creamy, tangy filling enhanced with dill pickles AND dill pickle juice … these classic Deviled Eggs are classic, simple, nostalgic, and best of all, delish!

Keyword deviled eggs, deviled eggs with dill pickles, deviled eggs with pickle juice, dill pickle deviled eggs, simple deviled egg recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 128kcal

Author Kare

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise This is 4 tablespoons if you prefer to use your measuring spoon
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped dill pickles
• 1 teaspoon dill pickle juice from the pickle jar
• Pinch kosher salt to taste
• Pinch freshly ground black pepper to taste

Optional garnish

• Sweet paprika
• Chopped chives
• Fresh dill

Instructions

Hard-boil your eggs

• In the Instant Pot: Place 1 cup of cold water in the Instant Pot. Insert rack at the bottom of the pot. Carefully place eggs on top of rack. Place lid on Instant Pot and set to manual for 5 minutes. Allow Instant Pot to come to pressure and cook for the 5 minutes. After the 5 minutes is finished, release the pressure. Carefully remove eggs from the Instant Pot. I like to use tongs, because the eggs will be hot! Fill a medium size bowl with ice and cold water. Add the cooked eggs to the bowl and let sit for 5 minutes.
• On the stovetop: Place eggs in a large saucepan. Fill the saucepan with enough cold water to cover the eggs. Bring water to a boil, and let boil for 2 minutes. Remove the eggs from the heat and cover them with the lid. Set a timer for 10 minutes (12 minutes for extra large eggs). and reduce heat to medium-high for 8 minutes. Fill a medium size bowl with ice and cold water. Using a slotted spoon, add the cooked eggs to the bowl and let sit for 5 minutes. Caution: eggs will be hot!

Make your deviled eggs

• Carefully peel egg shells from the eggs. Rinse under cool water.
• Slice each egg in half along the long side.
• In a small bowl, scoop in the egg yolk from each egg, taking care not to break the whites if at all possible. Add in mayonnaise, Dijon mustard, chopped pickles, pickle juice, salt and pepper. Taste and add more salt and pepper if desired.
• Fill the eggs with the yolk mixture. You can spoon it in, or place it in a pastry bag or zipper bag fitted with a large piping tip.
• Garnish with chopped chives and paprika, if desired. A sprig of dill would be perfect, too!
• Serve immediately or refrigerate for later.

Notes

Make-Ahead & Storage: These deviled eggs can be made in advance. Place upright in an airtight container and store in the refrigerator. They are best to be eaten within 24 hours. If you want to make your deviled eggs more a day but less than three days ahead of time, store the egg halves and the yolk mixture separately, then assemble them when it’s closer to serving time.

Nutrition

Serving: 2egg halves | Calories: 128kcal | Carbohydrates: 1g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 168mg | Sodium: 172mg | Potassium: 68mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 249IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg

Storage and Make-Ahead Notes for Deviled Eggs with Dill Pickles

These deviled eggs can be made in advance. Place upright in an airtight container and store in the refrigerator. They are best to be eaten within 24 hours.

If you want to make your deviled eggs more a day but less than three days ahead of time, store the egg halves and the yolk mixture separately, then assemble them when it’s closer to serving time.

Can You Freeze Deviled Eggs?

No, I don’t recommend freezing deviled eggs because it will change the texture too much.

More Frequently Asked Questions

Q: How many deviled eggs per person?
A: I think it’s a safe bet to count on two deviled egg halves per person. This recipe yields 12 halves for 6 servings.

Q: How to transport deviled eggs
A: I like to use a plastic container that’s deep enough to be able to shut without smashing the tops of my deviled eggs with dill pickle. I like to line the container with paper towels so it’s more non-slip, nestle the eggs in, and drive like I have a fully assembled wedding cake in the car. Ha! Kidding, but also not. Another way to nestle them into the container is to place each egg into a cupcake wrapper.

You can also buy deviled egg carriers on Amazon (affiliate link). Pretty cool!

Q: Why are they called deviled eggs?
Deviled eggs have a long and storied history! This is a great timeline of the history of deviled eggs, from the North Carolina Egg Association. “Deviling” was a British term meaning heavily spiced, and eventually was applied to these eggs. It has nothing to do with the devil, but reportedly, some called these “mimosa eggs” or “stuffed eggs” to avoid any evil association.

At this point we all know deviled eggs are about the farthest thing from evil! *pops another in my mouth and smiles blissfully*

Q: Are there any tricks to making my eggs easy to peel?
Hard boiled eggs can be tricky. I’ve found adding in the ice bath to the process yields the best results. Once I added this step I’ve been able to successfully peel my eggs without any problem. Take an egg from the ice bath, gently crack the shell and roll it on the counter. Peel under running water. 

More Deviled Eggs

• 21 Deliciously Different Deviled Egg Recipes
• Deviled Egg Eyes for Halloween
• 10 Things to Make with Leftover Hard-Boiled Eggs

The post Classic Deviled Eggs with Dill Pickles appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Carrot Muffins
• Ingredients
• Can I Freeze Carrot Muffins?
• More Carrot Breakfast Recipes

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

If you’re anything like me, you’re in the mood to bake lately. Carefully scooping dry ingredients into one bowl and measuring wet ingredients into another feels familiar; meditative. And then there’s the cozy scent of these Carrot Oatmeal Muffins wafting from the oven. The warm, satisfying end product. So rewarding!

The Story Behind the Recipe

I originally shared this carrot muffin recipe back in 2013, and it was really popular with readers for a couple of years.

But for some reason, it slowly faded into the background, and you know what? These carrot muffins don’t deserve that! They’re one of my all-time favorite muffin recipes, and they deserve to be seen. And made. And devoured (sorry, muffins).

Back in 2013, I threw this recipe together on a whim. It became an instant favorite, and I’ve made these spiced carrot oatmeal muffins dozens of times since then. Maybe even hundreds.

(I also created these carrot pineapple muffins – sort of a fully loaded variation that’s carrot-cake-esque – and they’re so good! What can I say? We’re huge carrot muffin fans around here!)

Why You’ll Love These Carrot Muffins

Well, we’ve covered that they’re melt-in-your-mouth delicious and are guaranteed to make your morning cozy. They also mix up fast, make exactly 12 muffins, and are ready in 25 minutes. Plus, you get the added nutrition of veggies for breakfast!

Here are what readers have said about them:

• “They are perfect! And oh man, do they smell amazing when they’re baking! We love them. Thank you for the recipe!”
• “Awesome muffins, packed full of flavour, reminds me of pumpkin pie. Muffins weren’t overly sweet which I liked. I made a double batch and subbed butter for the oil and added in raisins.”
• “Delicious! They are moist and wonderful. I make these all the time for my little guy who doesn’t like to eat his veggies.”

Ingredients

So what’ve we got for ingredients?

• Flour, first and foremost. All-purpose, please!
• Rolled oats
• Baking powder and baking soda for lift
• Salt
• Warm, familiar spices – cinnamon, nutmeg, ginger, and cloves.
• Finely shredded carrots
• Milk (plant-based milk if you prefer)
• Applesauce for premium moistness.
• Oil
• Egg

After I scoop these Carrot Oatmeal Muffins into their muffin tins, I like to sprinkle the tops with some more rolled oats, then bake away.

I hope you find these muffins as satisfying to bake (and eat) as we do!

Can I Freeze Carrot Muffins?

Yes! Carrot muffins freeze beautifully. Just place them in an airtight container or freezer bag and freeze for up to 3 months. To thaw, just let them sit on your kitchen counter at room temperature for about an hour.

More Carrot Breakfast Recipes

• Good Morning Sunshine Muffins – fully loaded carrot muffins with pineapple and coconut
• Mini Carrot Muffins with Chocolate Chips – toddler-sized and toddler-taste-tested!
• Carrot Cake Oatmeal – “cake” for breakfast? Yes please!
• Carrot Mimosas – yep, I went there.
• These Carrot Cake Pancakes are so decadent!

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Carrot Oatmeal Muffins Recipe

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They’re like a hug in a muffin wrapper!

Keyword carrot and oatmeal muffins, carrot muffins, carrot oatmeal muffins

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12 muffins

Calories 239kcal

Author Kare

Ingredients

• 2 cups all-purpose flour can sub 1 cup for whole wheat flour or all for white whole wheat flour
• 1 cup rolled oats plus a couple extra tablespoons for topping
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup milk*
• 3/4 cup packed brown sugar
• 3/4 cup unsweetened applesauce**
• 1/3 cup canola oil
• 1 large egg
• 2-3 medium carrots finely grated [about 2 cups]

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
• Divide the mixture between the muffin cups. I like to use an ice cream scoop for this – so easy! Cups should be filled just about to the top.
• Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
• Allow to cool for about 10 minutes before removing from the muffin tin.
• Serve plain or with butter (or vegan butter) if desired.

Notes

Storage Notes

Store in an airtight container at room temperature for 2 – 3 days. To freeze, place them in an airtight container or freezer bag and freeze for up to 3 months. To thaw, just let them sit on your kitchen counter at room temperature for about an hour.

* Dairy-free option:

Use unsweetened almond milk or unsweetened soy milk.

**Applesauce substitution:

If you don’t have applesauce, some readers have reported subbing mashed banana with success. I will often bake these muffins without the applesauce at all, increasing the oil to 2/3 cup.

Recipe revision notes:

In 2020, I updated this recipe from the original I posted in 2013. The changes are as follows: To simplify, I call for all-purpose flour instead of a mix of all-purpose and whole wheat (but included flour options). Removed the 2 teaspoons vanilla extract because I think the spices add enough flavor. Changed the oil from vegetable oil to canola oil because the latter is considered to contain healthier fats. Feel free to use vegetable oil if you prefer; coconut oil and olive oil are also nice options.

Nutrition

Serving: 1muffin | Calories: 239kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 275mg | Fiber: 3g | Sugar: 16g

The post Spiced Carrot Oatmeal Muffins Recipe appeared first on Kitchen Treaty.

These gluten-free lemon cookies are the perfect cookie for spring – bring on Easter, Mother’s Day, or just your sunny day citrussy cookie craving.

Table of Contents

• The Story Behind the Recipe
• Almond Flour Lemon Cookies Ingredients
• How to Make Almond Flour Cookies

The Story Behind the Recipe

One of my top recipes is this almond flour chocolate chip cookie recipe – a soft-baked, melt-in-your-mouth gem of a cookie that is surprisingly gluten-free, dairy-free, relatively low in sugar, and ridiculously easy to whip up. It’s a fave in our family, and I’ve been wanting to create a lemon variation for awhile.

Done!

Almond Flour Lemon Cookies Ingredients

If you’ve ever baked lemon-flavored goodies before, you undoubtedly know it can be tough to get the lemon flavor to shine through. These cookies make use of zest, lemon extract, and juice (in the glaze) for a nice lemony pow. The cookie itself has more subtle lemon flavor, but that seriously zingy glaze on top is what really makes it happen.

Together they make for a pretty darn glorious lemon cookie situation – soft, sweet, and melt-in-your mouth goodness.

• Coconut oil – This is the perfect oil for almond flour cookies. It melts smooth and mixes up perfectly, then firms up for an excellent lemon cookie.
• Sugar – Plain ol’ white granulated sugar.
• Lemon zest & juice – From one large fresh lemon. The zest is for the cookies, the juice is for the glaze.
• Eggs – large ones!
• Lemon extract – To guarantee lots of lemon flavor. You can leave it out for a more subtle lemon flavor. The cookies will still be good! Just not extra super lemony.
• Almond flour – Go with blanched almond flour for the best lemon almond flour cookies.
• Baking soda – A leavener to help the cookies rise a bit.
• Salt – I like fine-grain sea salt for these cookies to highlight the flavors.
• Powdered sugar – For the sweet lemony glaze.

How to Make Almond Flour Cookies

These cookies come together so, so easily – so much easier than traditional cookies.

Simply melt some coconut oil and mix it in with the sugar, lemon zest, lemon extract, and eggs. Then stir in the almond flour, baking powder, and salt.

One bowl. So easy.

Scoop out the dough, press down a bit with your fingers, and bake.

Once they’ve cooled, dip the cookies in your lemon glaze and let it harden.

Good to go!

If you’ve been looking for the ultimate gluten-free lemon cookie recipe that’s dairy-free too, I hope you feel the same way I do about these almond flour lemon cookies – my search stops here!

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Almond Flour Lemon Cookies

These gluten-free and dairy-free lemon cookies are moist, light, and soft. Melt-in-your-mouth lemony goodness – and ridiculously easy, too!

Keyword almond flour lemon cookies, dairy free lemon cookies, gluten free lemon cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 149kcal

Author Kare

Ingredients

• 1/4 cup coconut oil melted
• 1/2 cup granulated sugar
• 2 tablespoons lemon zest from one large organic lemon you’ll juice the lemon for the glaze
• 2 large eggs
• 2 teaspoons lemon extract
• 3 cups blanched almond flour**
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine-grain sea salt
• Glaze
• 1 1/2 cups powdered sugar
• 3-4 tablespoons lemon juice from the zested lemon

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
• If your coconut oil is still solid, measure out the 1/4 cup and add to a small saucepan set over low heat. Keep over heat just until melted – don’t let it get too hot, or it’ll cook the eggs! Set aside.
• In a medium bowl, stir together the sugar and lemon zest. Add the coconut oil. Stir in the eggs and the lemon extract and mix until well-combined.
• Add the almond flour, baking soda, and salt. Stir well until combined.
• Scoop cookies out by tablespoonfuls onto the cookie sheet, spacing about two inches apart. I use this cookie scoop (affiliate link) and it’s one of my favorite kitchen tools!
• Press the dough with two fingers to flatten a bit. If the dough sticks to your fingers, wet your fingers with a little warm water.
• Bake until set, puffy, and just lightly golden around the edges, 8-10 minutes.
• Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack to cool completely.
• Once cooled, mix together the glaze. In a small bowl, add the powdered sugar. Add 3 tablespoons lemon juice and stir with a fork until smooth. The glaze should be thick enough to cling to the top of the cookies but not so thin that it will drip off the edges. If too thick, add more lemon juice a teaspoon at a time. If too thin, add more powdered sugar 1/4 cup at a time.
• Dip the cookies upside down in the glaze, covering the top of the cookie. Set the cookie back down on the wire rack and let sit until the glaze hardens, about 1 hour.
• Store cookies at room temperature in a sealed container. Cookies keep for about 4 days.

Nutrition

Serving: 1cookie | Calories: 149kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 8mg | Fiber: 2g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Almond Flour Lemon Cookies appeared first on Kitchen Treaty.

I mean, just look at those colors!

Rainbow carrots are so wonderful. Vibrant shades of yellow, orange, purple … perfection. When topped with bright green herbs, it just amps up the prettiness – and, bonus, the flavor too.

You can use any herbs you like in this roasted rainbow carrots recipe, but in this case, we’ve got a generous sprinkle of gremolata, a mix of fresh herbs plus lemon and garlic.

Wanna know how easy Roasted Rainbow Carrots are to make? Here you go. First, you grab your rainbow carrots.

Then you peel them and cut them into slightly smaller pieces.

Then toss them with olive oil, salt, and pepper, and spread on a cookie sheet. Throw them (okay, gently place them) into the oven to roast and turn your attention to the gremolata.

Chop, chop … done.

Now pull the carrots out, arrange them on a platter, sprinkle with herbs or gremolata, and serve.

Can you hear the oohs and aahs now? I know, right?!

Color everyone super impressed. And you didn’t even have to break a sweat.

Print

Roasted Rainbow Carrots

Colorful roasted carrots topped with a bright and zippy herb garnish. Super easy and impressive too!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 78kcal

Author Kare

Ingredients

• 1 pound rainbow carrots peeled and cut into long, even pieces
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Mint Gremolata

• 1/4 cup lightly packed fresh parsley leaves
• 1 tablespoon lightly packed fresh mint leaves
• 1 tablespoon freshly grated lemon zest
• 1 medium clove garlic grated*

Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Place carrots in a medium bowl. Drizzle the olive oil over the top and toss until coated. Add the salt and pepper and toss again. Place in the preheated oven and bake until fork-tender and lightly browned in spots, 20-25 minutes.
• While the carrots roast, make the gremolata. Place the parsley and mint on a cutting board and begin to mince. About halfway through mincing, add the lemon zest and grated garlic. Continue mincing until the herb are finely chopped.
• When the carrots are done, remove them from the oven and arrange on a platter. Top with the gremolata and serve.

Notes

* Nutrition information does not include herb garnish.

Nutrition

Calories: 78kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 224mg | Potassium: 364mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18945IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 0.4mg

The post Roasted Rainbow Carrots appeared first on Kitchen Treaty.

You cooked up your hard-boiled eggs and maybe even colored them for Easter. And now? You’ve got a lot of hard-boiled eggs on your hands.

Never fear – several a-peeling ideas are right here! (Sorry – I couldn’t help myself.) Read on for 10 things you can make with your leftover hard-boiled eggs.

Top a green salad

Power up your green salad with a hard-boiled egg or two. Try this epic winter salad, a classic Cobb, or perhaps a salad Niçoise situation as shown here.

Chickpea Salad Nicoise

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Or make a mason jar salad!

This salad from Iowa Girl Eats deserves special mention. Just leave the bacon out for a veggie-friendly version – either way, these BLT egg salad jars are perfection.

BLT Egg Salad Jars

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Make a pea salad!

Grandmas everywhere know what we’re about to learn – this classic pea salad with hard-boiled eggs is devilishly delish. (From The Kitchen is My Playground)

Pea Salad

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Or check out this pasta salad action!

Here we’ve got a unique spin on macaroni salad from Trial and Eater: Deviled Egg Pasta Salad!

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Or how about this uber-healthy zucchini noodle salad?

This one from Food, Faith, Fitness is a must-try.

Avocado Pesto Healthy Pasta Salad with Zucchini Noodles

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Bake ’em into a casserole

Okay! Moving beyond salads. Here we have a springy asparagus casserole with hard-boiled eggs cooked right in. Yep. This Asparagus Casserole from Homemade Interest is super cheesy, too – and not in that dorkily funny way.

Asparagus Casserole

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Make a simple sandwich …

Egg salad? Of course! This one’s a bit of a twist, with avocado, chickpeas, and – of course – hard-boiled eggs.

Smashed Chickpea Guacamole Egg Salad

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… or make a fancy sandwich!

Here’s a brand new recipe from yours truly – an egg salad banh mi. These things are SO GOOD!

Egg Salad Banh Mi

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Or? Add them to a delicious curry

This South Indian Style Egg Curry from My Food Story needs to happen SOON in our house.

South Indian Style Egg Curry

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Or? Make deviled eggs, of course!

Like these, these, all of these, or the Hummus Deviled Eggs (from Wholefully) photographed below. Perfection!

Hummus Deviled Eggs

The post 10 Things to Make With Leftover Hard-Boiled Eggs appeared first on Kitchen Treaty.