Break out the butter and honey – it’s time for the most delicious cornbread ever!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Cornbread
• Cornbread Recipe Ingredients
• Adaptations/Variations
• How to Make Cornbread
• Tips for Success
• Serve Cornbread With …

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

The Story Behind the Recipe

This cornbread recipe is a little different than some of those out there – it’s made without milk or buttermilk, instead bringing in Greek yogurt for a hearty, fluffy, super moist cornbread. Quite honestly, I’ll never go back!

I know there are a lot of cornbread recipes out there but I loved this version so much that I wanted to capture it in all its glory so that I would have a go-to homemade cornbread recipe to refer to in the future. Sometimes my blog posts are selfish, what can I say?!

Why You’ll Love This Cornbread

• One bowl prep – Grab a single mixing bowl; that’s all you need.
• Moist, tender, and just sweet enough – Before I came up with this homemade cornbread recipe, I would honestly reach for box mixes a lot of the time. I knew a box mix would give me a moist and flavorful cornbread, whereas homemade cornbread recipes have had mixed results. So I’m thrilled to have finally cracked the code on a homemade cornbread recipe I love.

Cornbread Recipe Ingredients

• Flour – I use all-purpose flour for a light cornbread with a tender crumb.
• Cornmeal – Yellow cornmeal gives us that glorious golden color.
• Sugar – Yes, a whole 1/2 cup! In my opinion, good cornbread has an element of sweetness that balances the savory. You can absolutely reduce the sugar if you prefer, though.
• Baking powder & baking soda – Leaveners help the cornbread rise and creates the perfect crumb.
• Salt – I like to use fine-grain sea salt in my baking. Kosher salt or table salt will work, too.
• Greek yogurt – I suggest full-fat plain Greek yogurt for a moist, tender cornbread.
• Vegetable oil – You can sub in canola oil or even melted butter if you prefer.
• Egg
• Water 

Adaptations/Variations

• Jalapeño cornbread – Add in some diced fresh or pickled jalapeño peppers. A handful of shredded cheddar is a nice touch too.
• Dairy-free cornbread – Swap a dairy-free plain yogurt for the Greek yogurt.

How to Make Cornbread

1. Add the dry ingredients to a large mixing bowl and combine.
2. Add the Greek yogurt, oil, egg, and water. Whisk, focusing at first on the egg to make sure it mixes up well.
3. Preheat oven to 400°F. Grease an 8×8 baking pan with nonstick spray or vegetable oil. 
4. To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until combined. 
5. Add the Greek yogurt, vegetable oil, egg, and water. Whisk the egg yolk first, then the rest of the ingredients, together into the dry ingredients until well-combined.
6. Spread the batter into an 8×8 pan and bake until golden, springy, and delicious!

Tips for Success

• Don’t overmix! Mix the wet and dry ingredients together JUST until combined. If you keep mixing, you risk developing the gluten in the flour which can toughen up your cornbread.
• Bake JUST until done. Watch it closely and bake just until a toothpick inserted into the center comes out clean. If you overbake, you risk dry cornbread.

I hope this homemade cornbread recipe is a winner for your and your family just like it is for ours! I’m so happy to finally have a go-to cornbread that doesn’t come from a box. Huzzah!

Serve Cornbread With …

• Chili! Try this 5-Bean Chili, White Bean Vegetarian Chili, or Black Bean Veggie Chili.
• Hoppin’ John – a spicy black-eyed pea stew that’s especially popular around New Year’s.
• Tuscan Bean Stew
• Or use it in the most amazing cornbread stuffing recipe!

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Cornbread Recipe

This moist, just-sweet-enough cornbread is made with Greek yogurt for the perfect texture.

Keyword cornbread, cornbread recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 squares

Calories 182kcal

Author Kare

Ingredients

• 1 cup all-purpose flour 150g
• 1 cup yellow cornmeal 175g
• 1/2 cup granulated sugar 110g
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine-grain sea salt
• 1 cup full-fat Greek yogurt
• 1/3 cup vegetable oil can sub melted butter
• 1 large egg
• 1/4 cup water

Instructions

• Preheat oven to 400°F. Grease an 8×8 baking pan with nonstick spray or vegetable oil.
• To a large mixing bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together until combined.
• Add the Greek yogurt, vegetable oil, egg, and water. Whisk the egg yolk first, then the rest of the ingredients, together into the dry ingredients until well-combined. Do not over-mix.
• Pour cornbread batter into baking pan and spread gently until even.
• Bake until golden brown on the top and a toothpick inserted into the center comes out clean, 25-35 minutes.

Notes

Storage and Freezing Notes

Store at room temp tightly wrapped for 3-4 days or freeze for up to 3 months. Thaw at room temp.

 

Nutrition

Serving: 1square | Calories: 182kcal | Carbohydrates: 36g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 19mg | Sodium: 491mg | Potassium: 110mg | Fiber: 2g | Sugar: 12g | Vitamin A: 27IU | Calcium: 83mg | Iron: 1mg

The post One-Bowl Cornbread 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.

I know that garlic bread is pretty straightforward, but over the years, I’ve perfected the recipe for amazing garlic herb bread, and I thought it was time I share!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Garlic Bread
• Ingredients
• Adaptations/Variations
• How to Make Garlic Bread
• Tips for Success
• What to Serve with Garlic Bread

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

The Story Behind the Recipe

I know, I know – garlic herb bread is super easy, so why publish recipe for it? Well … I’ve made a lot of it over the years, and I just thought it was overdue! So here I am. Everyone needs a good simple garlic bread recipe!

That’s it – that’s the story.

Why You’ll Love This Garlic Bread

My recipe calls for chopped fresh garlic that’s first lightly sautéed in olive oil to help tame the spicy bite that fresh garlic sometimes delivers.

The bonus is that this warm olive oil helps soften the butter for spreading over your French bread. Perfect!

It’s SO easy to make, and it’s a hit with everyone every time.

Ingredients

• French bread – The typical big loaf of French bread that you find in the bakery department of most grocery stores.
• Garlic – Lots of it! You’ll want four medium fresh cloves of garlic, minced finely.
• Olive oil – For sautéing the garlic and adding a bit of flavor.
• Butter – I start with unsalted to better control the level of salt in the recipe. Try to start with room temp butter or butter that’s close to it. The warm olive oil will help, too.
• Parsley – I like a good amount of chopped fresh parsley in my garlic bread. It adds some visual interest and tastes great!
• Salt – I like to use a coarse kosher salt in my garlic bread recipe, which really helps to highlight the flavors.

Adaptations/Variations

• Extra herby garlic herb bread – Include some fresh thyme or rosemary for more herbal deliciousness.
• More garlic, mo’ better! – Add 1/2 teaspoon of garlic powder for extra garlic goodness!
• Vegan/dairy-free – Sub in your favorite vegan/dairy buttery substitute.
• Gluten-free – You can use the garlic butter spread on just about any bread you like, including a GF loaf!
• Garlic bread from baguette – Just smear the filling inside a baguette instead of French bread. The instructions will be the same.

How to Make Garlic Bread

I first like to start by warming my fresh garlic with some olive oil to help cook it. Then, mix the garlic and olive oil with the butter, salt, and parsley.

Cut your French bread loaf in half lengthwise, and smear the garlic butter equally on each half. Place the loaf back together, and wrap in foil. Place on a baking sheet and bake.

Then, open it up, keeping the foil on the baking sheet to help with easy clean-up, and bake it a bit more until completely melted and crisped up around the edges.

Place the two halves of the bread back together, slice, and serve!

Tips for Success

• Make sure your butter is as soft as possible. Move it out of the fridge an hour or two in advance, or in a pinch, you can try microwaving it to brown it, but try to avoid completely melting it, because it’s harder to spread that way.
• Do NOT let the garlic turn brown in the olive oil. When I was taking a culinary course, I participated in an exercise that demonstrated how browned/burned garlic can add an unpleasant bitter flavor. We cooked up two batches of garlic, allowing one to brown, and then placed both batches in water and had to taste the water. The brown garlic colored the water brown and, yup, it tasted SO bitter! I am SO careful not to let my garlic get super golden or brown in all of my recipes now.

I hope this becomes your go-to garlic bread recipe like it has become mine! It’s a super delicious way to make a buttery, garlicky bread that goes well with so many different dishes.

What to Serve with Garlic Bread

• Soup! In a few days, I’m sharing a Vegetable Lasagna Soup that practically begs for buttery, garlicky bread, so stay tuned! It’s equally delicious with a thicker soup like this Roasted Winter Veggie Chowder or Hearty Bean Stew.
• Pasta! Serve it up with red lentil pasta sauce over spaghetti or with creamy pumpkin pasta.

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Easy Homemade Garlic Bread Recipe

Buttery, garlicky perfection! This homemade garlic bread is easy and delicious, with a couple of tricks for perfect garlic bread goodness.

Keyword garlic bread, garlic herb bread, homemade garlic bread

Servings 8

Calories 272kcal

Author Kare

Ingredients

• 1 loaf French bread
• 2 tablespoons olive oil
• 4 cloves garlic minced finely
• 1/2 cup unsalted butter softened
• 1/4 cup fresh parsley minced finely
• 3/4 teaspoon kosher salt

Instructions

• Preheat the oven to 375°F. Place a large sheet of foil on a large baking sheet.
• Cut your loaf of French bread in half length-wise (horizontally), so that you have two big slabs, a top and a bottom. Set it on the foil with the cut part up.
• Set a small saucepan over medium heat and add the olive oil. When hot, add the garlic. Cook, stirring occasionally, for 1-2 minutes, until the garlic is fragrant and tender but not browned at all. Remove from heat.
• Place the butter in a small or medium bowl and mash it with a fork. Add the garlic and olive oil mix, salt, and parsley. Mix well.
• Using a spatula or butter knife, slather the butter mixture onto the two halves of your French bread.
• Put the bread together and wrap it with foil.
• Bake in the foil for 10 minutes, then open up the foil and lay it on the pan, and open up the bread so that the buttered sides are facing up. Bake for 10-15 more minutes, until the butter is completely melted and the edges of the bread are lightly browned.
• Remove from the oven, place the halves back together, and cut into slices. Serve.

Notes

Vegan/dairy-free option:

Sub in your favorite vegan/dairy buttery substitute.

Gluten-free option:

You can use the garlic butter spread on just about any bread you like, including a GF loaf!

Nutrition

Serving: 1g | Calories: 272kcal | Carbohydrates: 27g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 522mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 513IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg

The post Garlic Bread Recipe appeared first on Kitchen Treaty.

This vegetarian cornbread stuffing is so easy to make, with a simple list of ingredients and not too much effort. It’s one of those easy cornbread stuffing recipes that you’ll want on the Thanksgiving table every year!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Cornbread Stuffing
• Ingredients
• Adaptations/Variations
• How to Make Cornbread Stuffing
• Tips for Success
• Make-Ahead Tips
• More Stuffing Recipes

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

The Story Behind the Recipe

I’ve been obsessed with the idea of cornbread stuffing for awhile, but I’d actually never tried it. How can that be?! I guess if no one around me was going to make it (woe is me), I was going to have to take care of business myself. Incoming cornbread stuffing situation!

It took me a few tries to make cornbread stuffing well. I wanted a vegetarian cornbread stuffing that accommodated multiple diets at the holiday table, something simple and classic yet still special and delicious.

My biggest problem was sogginess. It turns out that it is really easy to make a soggy cornbread stuffing, and less difficult to make one that is crisp on the top and still cornbread-y when you get to the bottom.

But! I cracked the code on cornbread dressing! I found that you absolutely have to do the following three things for perfect homemade stuffing with cornbread:

1. Dry your cornbread cubes in the oven beforehand.
2. Make a fairly thin layer of stuffing – no more than three cubes deep or so. It might be called “stuffing,” but don’t try to stuff it into a smaller pan!
3. The exact right amount of broth. You do NOT want bunch of broth in your cornbread stuffing situation. Too much broth = soggy.

Why You’ll Love This Cornbread Stuffing

This homemade stuffing with cornbread is vegetarian and easily vegan, yet pleases the carnivores, too. It’s a great flexible side dish that so many at the table can enjoy.

It’s herby, savory, goodness! This cornbread stuffing has a simple list of ingredients, but it’s so good!

And lastly, it’s really easy to make, with a short list of ingredients.

Ingredients

• Cornbread – I have yet to come up with the perfect classic cornbread recipe, so until that happens, I go with a store-bought mix. Note that if you’re a vegetarian and you make your cornbread from a box mix, you’ll want to check the list of ingredients. Some cornbreads (like Jiffy) are made with lard. I like to make a chili like my vegetarian three-bean chili a couple of days before it’s cornbread stuffing time, and I can cut out a couple of squares of cornbread to serve with my chili and use the rest for stuffing. Win!
• Butter – For sauteeing the veggies. If you’re vegan or dairy-free, feel free to use a vegan brand of butter or olive oil.
• Onion, celery, & garlic – Just two simple veggies and aromatic garlic add classic stuffing flavor to this cornbread dressing.
• Rosemary & sage – I love an herb stuffing situation, and fresh rosemary and sage bring those amazing stuffing flavors to the table.
• Vegetable broth – Grab a low-sodium broth at the store or make your own homemade vegetable broth.

Adaptations/Variations

• Dairy-free/vegan cornbread stuffing – This cornbread dressing is almost there already … all you need to do is make sure you have a vegan cornbread (this recipe looks great if you’re looking for homemade) – and swap out the butter for dairy-free butter or olive oil.
• Add more veggies – Sauté mushrooms or carrots and add them to the stuffing equation. Some roasted butternut squash would be amazing, too.

How to Make Cornbread Stuffing

First, you’ll dry out your cornbread cubes. You can leave them out on the counter for a few days, but I find the most reliable and fastest method is to spread them on a large baking sheet and bake them at a low temp for 30-40 minutes.

Next, you’ll sauté your veggies and garlic in the butter. Add a bit of the veggie broth to deglaze.

Place the cornbread cubes in a bowl along with the veggie mix, fresh herbs, salt, and pepper.

Mix it together gently, then add the broth about 1/2 cup at a time JUST until the cornbread has soaked it up but there’s not a large pool of broth on the bottom of the bowl. A little is okay, a lot will give you soggy cornbread.

Spread it in your baking dish and bake until golden brown on top and heated through.

Beautiful!

Tips for Success

• Dry your cornbread well – You want the cornbread cubes to be borderline crunchy.
• Use the larger pan – You want a thin layer of cornbread stuffing or you risk the bottom of the stuffing turning soggy. So don’t do what I did and think, “oh, an 8×8 pan will totally work!” Because nope! It doesn’t.
• Don’t use too much broth – That results in soggy cornbread.

I hope you love this cornbread stuffing recipe as much as we do! This is going to be a staple for us for this Thanksgiving and all the others, until the end of time.

Make-Ahead Tips

I still need to test freezing this recipe, and I’ll update this post as soon as I do. You can likely make this cornbread stuffing up to the point of baking it, seal it well and freeze, then thaw overnight in the fridge before baking it. However, I don’t want to say it is a for-sure homerun because I’m not sure if that extended time sitting before baking will make your cornbread dressing soggy.

What I *do* know will work well is to dry the cornbread cubes up to 5 days before making the stuffing. Sauté the veggies and herbs and place that mix in an airtight container in the fridge up to 3 days in advance. Then, when you’re ready to make your stuffing, mix it all together in a bowl, place it in your baking dish, and bake. It’ll be fast and easy.

More Stuffing Recipes

• Vegan Buttery Herb Stuffing
• Wild Rice & Quinoa Gluten-Free Stuffing
• Crock Pot Sourdough Herb Stuffing
• Chanterelle & Caramelized Onion Mushroom Stuffing

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Cornbread Stuffing Recipe

A simple and easy recipe for vegetarian cornbread stuffing that will be universally loved! Customize however you like and make it your own.

Keyword cornbread dressing, cornbread stuffing, homemade stuffing with cornbread, vegetarian cornbread dressing, vegetarian cornbread stuffing

Prep Time 15 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 537kcal

Author Kare

Equipment

• 1 9"x13" baking dish or pan

Ingredients

• 8 cups cornbread cubes approx. 3/4-inch cubes
• 1 tablespoon unsalted butter
• 1/2 medium yellow onion diced; 1 cup
• 2 cups celery diced; about 5 medium stalks
• 3 garlic cloves medium in size; minced
• 2 cups low-sodium vegetable broth
• 1 teaspoon fresh sage leaves chopped fine; can sub 1/2 teaspoon dried rubbed sage
• 1 teaspoon fresh rosemary chopped fine; can sub 1/2 teaspoon dried rosemary
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• First, dry your cornbread cubes. Spread them in a single layer on a large baking sheet (or separate between two baking sheets if you have smaller ones). Place them in a 275°F oven for 30-40 minutes until dry and crisp around the edges. Remove from the oven and place the cubes in a large bowl. Set aside.
• Preheat the oven to 400°F. Butter a 9×13 baking dish or spray it with nonstick spray. Set aside.
• Place a medium skillet over medium-low heat. Melt the butter. Add the onion and celery and sauté until translucent, 7-8 minutes. Add the garlic and saute for one more minute. Pour in 1/2 cup vegetable broth and stir to loosen up any bits stuck to the pan.
• Pour the veggie and broth mixture over the cornbread cubes. Add 1 more cup of broth then stir gently to distribute the broth. Drizzle in the remaining broth a couple of tablespoons or so at a time, stirring in between, just until a pool of broth begins to form on the bottom of the bowl. Don't add any more broth once that happens or you'll end up with soggy cornbread dressing!
• Pour the cornbread and veggie mix into your baking dish and spread evenly without pushing it down. Cover with foil and bake for 30 minutes uncovered then about 10 minutes uncovered, until the cornbread hunks on top are light golden-brown on the edges.
• Add fresh herbs for garnish, if desired, and serve.

Notes

Cooking time includes time to dry out the cornbread cubes in the oven. 

Nutrition

Serving: 1g | Calories: 537kcal | Carbohydrates: 88g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 1104mg | Potassium: 265mg | Fiber: 4g | Sugar: 26g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 3mg

The post Cornbread Stuffing Recipe appeared first on Kitchen Treaty.

This mushroom pizza recipe makes the ultimate pizza for mushroom lovers, or even if you’re trying to convert someone to the mushroom side. Because it’s delicious over here!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Mushroom Pizza
• Tips for Success
• What to Serve with Mushroom Pizza
• More Pizza Recipes

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

The Story Behind the Recipe

Ever since our kiddo was super little, we’ve had pizza and movie night on Friday nights. It’s such a win because not only is pizza delicious, but it also makes dinner all but effortless.

My guy makes pepperoni pizza, without fail. Our kid is a cheese pizza fan. Me, I like to mix it up, and lately this mushroom pizza has been on rotation. I say humbly that I think it’s one of my best yet.

This pizza is, you guessed it, ALL about the mushrooms. In fact, I use three different kinds for a mix of texture and subtle variation in flavor. I love the caramelized sautéed mushrooms combined with the creamy mozzarella and ricotta cheeses. A sprinkle of sea salt, fresh herbs, and crushed red peppers for a touch of heat seals the deal.

This mushroom pizza is maybe the ultimate vegetarian pizza! At least, if you love mushrooms, that is. 🍄

Ingredients

The list of ingredients is pretty simple. I prefer to make this a white mushroom pizza and forgo the traditional tomato-based pizza sauce. There’s a time and place for classic mushrooms on pizza, but in this pizza, I wanted the mushrooms to sing and the remaining ingredients to be a complement to the mushrooms rather than compete with them.

Here’s what we’ve got for mushroom pizza ingredients:

• Olive oil – Both for sautéing the mushrooms and for brushing the pizza crust.
• Butter – I like to add a pat of butter in with the mushrooms for added flavor, but you can sub in another tablespoon of olive oil here if you prefer.
• Mushrooms – I’ve settled on a combination of three mushrooms: White button mushrooms, shiitake mushrooms, and portobello. I like the traditional flavor of white button mushrooms, the slight smoky flavor of shiitakes, and the meaty quality of portobellos. Honestly though, you can sub in any mushrooms you like, here. Any fresh mushroom is the best mushroom for pizza! Go with cremini, oyster, or another fave. You’ll just want about 5 cups of mushrooms.
• Thyme & oregano – I generally use the dried version of these herbs in this recipe, just because it’s easy, but you can sub in fresh. Just double the quantities if you use fresh (you need less when you use dried).
• Garlic – For an added bit of flavor to the mushrooms.
• Mozzarella cheese – A must for pizza! I like to place the mozzarella below the mushrooms to really show off the mushrooms. Plus, the mozzarella creates a barrier to help the crust from getting soggy from any leftover moisture in the mushrooms.
• Ricotta cheese – I like whole-milk ricotta for this mushroom pizza. It adds the most wonderful creaminess and is just such an obvious BFF for mushrooms. Yum.
• Pizza dough – You’ll want a pound of pizza dough. I like to make my own pizza dough or I’m partial to Trader Joe’s pizza dough balls. We keep a supply in the freezer and pull them out on Friday mornings to thaw in time for dinner..

Adaptations/Variations

• Mix up the mushrooms. Again, you can use whichever mushrooms you like. Go with basic cremini or fancy chanterelles or little enoki. Oyster mushrooms are delicious, too. If you just want a shiitake mushroom pizza, go with 5 cups of shiitake! This is a super flexible recipe.
• Make it vegan/dairy-free. Use olive oil only for sauteeing the mushrooms, and swap in vegan mozzarella and ricotta.
• Add some green. Top with spinach or kale after adding the mushrooms for a touch of tasty greens.
• Make it thin-crust. Sometimes I’ll use only 1/2 pound of dough and stretch it as thin as possible for a thinner-crust mushroom pizza.
• Make it a truffle mushroom pizza. Just drizzle with a little truffle oil before serving.

How to Make Mushroom Pizza

First, saute the mushrooms. Add the olive oil and butter to a skillet and toss in your mushrooms and herbs. Throw in the garlic the last minute of cooking so that it doesn’t burn and taste bitter. Once your mushrooms are sautéed, set them aside.

Next, stretch your dough to about a 14-inch diameter circle. But keep in mind that this recipe is super flexible and you can make it as big or small as you want, or make it a rectangle or a heart-shaped pizza … whatever you like.

Brush the crust with a tablespoon of olive oil, then top with the mozzarella.

Top evenly with all of those glorious sautéed mushrooms.

Next, add dollops of the ricotta all around. And then add a pinch of salt and grind a little freshly ground black pepper over the top.

Bake until the cheeses are bubbly and the crust is golden brown. Glorious.

I like to drizzle the cooked pizza with a bit of good olive oil, then sprinkle with a few fresh herbs and crushed red peppers for a bit of heat.

Tips for Success

• Don’t force the dough – If your pizza dough shrinks back after you’ve stretched it out, let it rest for 5 minutes and try again. Sometimes the gluten needs a bit more time to relax.
• Bake at high heat – I bake my mushroom pizza at 450°F. This helps ensure a crisp, well-baked crust without getting soggy. I think of it as attempting to replicate the extreme high heat of a pizza oven (bucket list item!)

What to Serve with Mushroom Pizza

• A green salad is always perfect with pizza. I’m partial to a good Greek salad or this lemon garlic kale salad.
• Breadsticks are always a great companion to pizza! I love these brown sugar garlic breadsticks.
• For dessert, how about a square of this simple chocolate wacky cake?

I hope you love this mushroom pizza as much as we do! I truly believe there is no better pizza on earth for mushroom lovers. It’s straightforward and simple yet absolutely scrumptious!

More Pizza Recipes

• White Pizza with Spinach
• Heart-Shaped Pizzas for Valentine’s Day
• Pizza Pinwheels
• Butternut Squash Pizza
• Sweet Corn Pizza
• Kale Pizza
• Broccoli Lemon Pizza
• Brussels Sprouts Pita Pizza
• Gorgonzola Pear Pizza
• Radish Goat Cheese Salad Pizza
• BBQ Tofu Pizza

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Mushroom Pizza Recipe

The ultimate pizza for mushroom lovers! This incredible mushroom pizza is covered with mozzarella, then piled high with three kinds of herby sautéed mushrooms. Then, it's dotted with creamy ricotta cheese. It's the BEST combination!

Keyword mushroom pizza, mushroom pizza recipe, mushrooms on pizza

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 702kcal

Author Kare

Ingredients

• 1 pound pizza dough 16 ounces
• 3 tablespoons olive oil divided
• 1 tablespoon butter or another tablespoon of olive oil
• 1 clove garlic minced
• 2 cups white button mushrooms sliced, 8 ounces
• 2 cups shiitake mushrooms halved, 4 ounces
• 1 portobello mushroom gills removed, sliced into strips
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded mozzarella 8 ounces
• 3/4 cup ricotta cheese 7 ounces

Instructions

• If you're using refrigerated pizza dough, set it out to relax while you're preparing your toppings. Preheat the oven to 450°F (205°C).
• Add 2 tablespoons olive oil and 1 tablespoon butter (or another tablespoon of olive oil) to a large skillet set over medium heat. When hot, add the mushrooms, thyme, oregano, and a pinch of salt. Sauté, stirring occasionally, until soft, cooked down, and browned a bit on a side or two, about 10 minutes. Add the garlic and cook, stirring frequently, for another minute. Set aside.
• Brush a large baking sheet with a tablespoon of olive oil (or, if you're using a pizza stone, no need to brush it). Stretch the pizza dough into an approximately 14-inch diameter round (but it doesn't have to be perfect!).
• Sprinkle the mozzarella evenly over the pizza crust. Spoon the mushrooms evenly over the top. Dot with spoonfuls of ricotta. Sprinkle with 1/4 teaspoon each salt and pepper.
• Bake until the cheese is bubbling and the crust is golden on the sides and bottom, about 15 minutes (but I suggest checking at about the 10 minute mark depending on the pizza crust you use and your heat source).
• Remove from oven and top with a drizzle of olive oil, a pinch of salt, crushed red pepper flakes, and/or fresh herbs if desired. Slice into wedges and serve.

Nutrition

Serving: 1g | Calories: 702kcal | Carbohydrates: 67g | Protein: 31g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1393mg | Potassium: 674mg | Fiber: 5g | Sugar: 12g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 393mg | Iron: 5mg

The post Mushroom Pizza Recipe appeared first on Kitchen Treaty.

I actually had a recipe for these strawberry scones on Kitchen Treaty many, many years ago, except they were mini scones. Somewhere along the way, maybe while converting to a new design, this recipe dropped off of the blog! I couldn’t believe I’d neglected to move this one over … and I obviously needed to correct the situation immediately.

Unfortunately/fortunately, I felt I needed some updated photos, as my photos from 15 years ago are a little … uh lacking. So I made a new batch, but quickly felt like I needed to toss the whole “mini” aspect aside and just go full hog. Full-size strawberry scones felt necessary. And I was right. (You can totally cut these however you like them – make ’em mini if you like! Just bake for a few less minutes.)

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Strawberry Scones
• Tips for Success
• How to Store Strawberry Scones
• More Scone Recipes

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

The Story Behind the Recipe

My first “job,” at age 12, was picking strawberries at a berry farm down the road from where we lived. Every morning I would hop on my bike and pedal to the farm, where I joined dozens of other kids crawling down the muddy rows, searching for ripe berries. I ate about as many juicy, sun-warmed berries off the vine as I added to my box.

I think I made a total of about $75 that summer. And I couldn’t even look at strawberries for a long time after that summer, let alone eat them.

I got over it.

These Strawberry Scones are a perfect ode to early summer’s most wonderful crop. An adaptation of Alton Brown’s terrific scone recipe, they’re tender and flaky, not too sweet, and with lots of bites of juicy strawberry.

Ingredients

These strawberry scones use a pretty traditional scone recipe as the base. We have:

• Flour – I use all-purpose for an easy, tender scone. You can also use cake flour for ultra-tender strawberry scones.
• Sugar – Straight up white granulated sugar.
• Baking powder – For a little lift.
• Salt – Just a bit, to enhance the flavors, of course!
• Butter – I use unsalted butter, but you can use salted, just reduce the salt content by about 1/8 teaspoon. You want your butter nice and chilled, straight out of the fridge, for the most tender and flaky scones.
• Vegetable shortening – Helps guarantee a tender crumb. If you don’t have shortening on hand, you can use more butter.
• Heavy whipping cream
• Eggs – One for the scones, another to brush on top for a shiny lid that the sugar will adhere to.
• Vanilla – Optional, but I love the taste in scones and I think it pairs well with the strawberries.
• Strawberries – Whether fresh-picked or freshly bought, these are kind of a must for strawberry scones!

Adaptations/Variations

• For dairy-free scones, use full-fat canned coconut milk (mixed together so it’s well-incorporated) for the heavy whipping cream, and substitute chilled coconut oil or vegan butter for the butter.
• Strawberry Lemon Scones: Add the zest of a lemon to the dry ingredients and omit the vanilla. You can also save the lemon juice for a simple lemon glaze to drizzle over the top of your strawberry scones. Just mix together 1 cup of powdered sugar with about 2 tablespoons of lemon juice, adding a little more if needed until it’s a drizzling consistency.

How to Make Strawberry Scones

Making strawberry scones is really easy!

Just mix together the dry ingredients, cut in the butter and shortening, and then mix together the wet ingredients in a separate bowl. Dice up your strawberries. Then create a well in the dry ingredients, and add the wet ingredients + the berries.

Gently fold it all together until a dough just starts to form, then fold it out onto your countertop (that you’ve covered with flour) or another floured surface.

Gently fold together the dough with any additional flour, if needed, until it comes together.

Then, just form it into a round – about 2 inches tall, and 8-10 inches in diameter.

Cut those into 8 wedges, and transfer them to your baking sheet.

Brush with a beaten egg, sprinkle with sugar, and bake until golden, tender, and perfect!

Tips for Success

• Use chilled butter – Make sure your butter isn’t too warm. You want pockets of firm, cold butter in your dough for tender, flaky strawberry scones.
• Don’t overwork the dough – Mix JUST until a dough starts to form, then, after you’ve turned it out onto your floured surface, fold together JUST until the dough holds together and can be cut.
• Line your baking sheet – A sheet of parchment paper makes for easy clean-up.

How to Store Strawberry Scones

Keep strawberry scones in an airtight container or on a plate covered with plastic wrap at room temp for up to 3 days.

To freeze strawberry scones, wrap them up airtight and freeze for up to 3 months. Leave them at room temp for about an hour to thaw.

I hope you love these easy strawberry scones as much as we do! They’re such a great way to use up strawberries and are perfect for simple breakfasts or afternoon tea.

More Scone Recipes

• Brown Sugar Cinnamon Scones
• Cranberry Orange Scones
• Chocolate Cherry Scones
• Mini Vanilla Scones
• Starbucks Copycat Pumpkin Scones

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Strawberry Scones Recipe

Tender, not-too-sweet scones studded with juicy strawberries and topped with a little lid of crunchy coarse sugar. These scones are the perfect early-summer treat!

Keyword strawberry scones, summer scones

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 322kcal

Author Kare

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 4 tablespoons unsalted butter very cold
• 2 tablespoons vegetable shortening
• 3/4 cup heavy cream
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 cup fresh strawberries hulled and diced
• 2 eggs one for the scones and one to brush on top
• Demerera, turbinado, or another coarse sugar for sprinkling on top; optional

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In a large bowl, mix together the flour, baking powder, salt, and sugar.
• Cut the 4 tablespoons of butter into cubes and add, along with the shortening, to the flour mixture.
• Using your fingers or a pastry blender, cut the shortening and butter into the flour mixture until it resembles coarse crumbs.
• In a small bowl, lightly beat one egg with a fork, then whisk in the cream and vanilla.  Create a well in the center of the dry ingredients and pour the wet ingredients into it. Add the strawberries. Use a wooden spoon or a spatula to mix, just until dough starts to stick together.
• Turn dough out onto a well-floured work surface and knead gently until mixture forms a cohesive dough.  Roll dough into a 2-inch thick circle about 10 inches in diameter.
• Cut dough into 8 wedges. Carefully transfer them to an ungreased cookie sheet.
• Crack the remaining egg into a small bowl and whisk until blended. Use a pastry brush to apply some to tops of scones, then sprinkle with coarse sugar if desired.
• Place into oven and bake for 18-22 minutes, until the bottoms of the scones are golden brown.
• Remove pan from oven and allow scones to cool 5 minutes on cookie sheet before transferring to a wire rack to cool completely.

Notes

Dairy-free option

Substitute full-fat coconut milk, whisked together so it’s well-incorporated, for the heavy whipping cream. Substitute vegan butter or chilled coconut oil for the butter. 

Nutrition

Serving: 1g | Calories: 322kcal | Carbohydrates: 33g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 336mg | Potassium: 107mg | Fiber: 1g | Sugar: 8g | Vitamin A: 594IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 2mg

The post Strawberry Scones Recipe appeared first on Kitchen Treaty.

Whether you’re looking for the perfect Mother’s Day Breakfast idea or just craving tender, fluffy pancakes with loads of fresh fruit inside and out, I’ve got a fruit pancake for you!

From berries to peaches and from apples to bananas, these pancakes with fruit are arguably the BEST way to start your day.

Let’s dig in!

Table of Contents

• Banana Pancakes
• Apple Pancakes
• Berry Pancakes
• Citrus Pancakes
• Stone Fruit Pancakes
• Other Fruit Pancakes
• More Fruit Pancake Goodness

Banana Pancakes

Fluffy Banana Pancakes

Fluffy Banana Pancakes

These easy banana pancakes are sweet, decadent, and SO fluffy! This is the most popular pancake recipe on my website, and I think deservedly so – in my opinion, this is the ultimate banana pancake recipe.

Get the recipe

Banana oat Blender Pancakes

Banana Oat Blender Pancakes

These tender, hearty pancakes are full of flavor but are completely gluten-free AND vegan/dairy-free! Plus, the batter mixes up entirely in the blender. Just add blueberries, blackberries, or strawberries if you want 'em even fruitier. I love this fruit pancake recipe!

Get the recipe

Bananas Foster Pancakes

Bananas Foster Pancakes

If you're looking to level up your banana pancake game, Simply Stacie brings you these caramelized and buttery Bananas Foster Pancakes! These decadent pancakes are surprisingly easy to make.

Get the recipe

Banana Split Pancakes

Banana Split Pancakes

These fluffy and hearty oatmeal pancakes from Peas and Crayons are topped generously with bananas, strawberries, and a scattering of dark chocolate chips. Yum!

Get the recipe

Apple Pancakes

Apple Ring Pancakes

Apple Ring Pancakes

These golden buttery pancakes have whole apple rings baked right inside them! They taste like an apple fritter and are perfect for the apple lovers in the house.

Get the recipe

Apple Cinnamon Pancakes

Apple Cinnamon Pancakes

Homemade Hooplah brings you these buttery, old-fashioned cinnamon pancakes piled high with tender apples in a cinnamon syrup glaze. These apple pancakes are perfect for fall but no way will I confine them to just one season – these are too good!

Get the recipe

German Apple Pancakes

Caramelized German Apple Pancake

Puffy Dutch baby pancakes are made in a skillet – they taste sort of like a cross between a traditional American pancake and a crepe. This version from I Heart Eating, with caramelized apples, lacy golden edges, and a dusting of powdered sugar, levels up the puff pancake for sure!

Get the recipe

Berry Pancakes

Blueberry Pancakes

Blueberry Pancakes

Blueberry pancakes are a classic for a reason, and I Heart Naptime has perfected them! They're fluffy, light, and tender, and generously studded with fresh juicy blueberries.

Get the recipe

Blueberry Lemon Pancakes

Blueberry Lemon Pancakes

Adding tart lemon to blueberry pancakes makes them even better! This version from Quiche My Grits are fluffy, golden, and full of flavor.

Get the recipe

Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes

Layer buttermilk pancakes with loads of juicy strawberries in the middle, and top generously with whipped cream for a pancake version of strawberry shortcake!

Get the recipe

Strawberry Sheet Pan Pancakes

Strawberry Sheet Pan Pancakes

If you're feeding a crowd or too short on time to be tied to the griddle, these sheet pan pancakes from Recipe Runner are a genius way to get your pancake fix! I love that these are studded with gorgeous juicy strawberries and dusted with powdered sugar. Cut into squares and enjoy!

Get the recipe

Raspberry Swirl Pancakes

Raspberry Swirl Pancakes

These unique pancakes from Chocolates and Chai are a literal twist on the standard fruity pancake! A homemade raspberry syrup is swirled into buttery pancakes right ton the griddle for a unique and tasty raspberry pancake.

Get the recipe

Mixed Berry Dutch Baby Pancake

Mixed Berry Dutch Baby Pancake

This puffy Dutch Baby pancake from Homemade Hooplah brings all the berries together, perfect for the berry lovers in your family.

Get the recipe

Citrus Pancakes

Orange Buttermilk Pancakes

Orange Buttermilk Pancakes

With both the zest and juice from oranges, these citrus pancakes from Muy Bueno are sure to be your morning's bright spot! These tender buttermilk pancakes are so fresh and sunshiney.

Get the recipe

Citrus Poppyseed Almond Flour Pancakes

Citrus Poppy Seed Almond Flour Pancakes

These fluffy gems from The Bojon Gourmet are as gorgeous as they are delicious! They're gluten-free with an easy dairy-free option, super tender, flavored with citrus zest and poppy seeds. So pretty! Garnish with a variety of citrus slices for the most gorgeous presentation.

Get the recipe

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

The combo of lemon and ricotta in these fluffy pancakes from Modern Honey is a sure winner! Serve with lemon curd and whipped cream to take them over the top.

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Lemon Ricotta Pancakes with Raspberry Syrup

Lemon Ricotta Pancakes with Raspberry Syrup

Fluffy, lemony pancakes baked buttery and golden brown, with a gorgeous and delicious raspberry syrup drizzle over the top. These pancakes from Christina's Cucina are fruit pancake perfection!

Get the recipe

Key Lime Pie Pancakes

Key Lime Pie Pancakes

Key lime pie for breakfast?! Sign me up! These key lime flavored pancakes from Peas and Crayons are ultra fluffy and so full of bright and zesty flavor.

Get the recipe

Stone Fruit Pancakes

Cherry Pancakes

Cherry Pancakes

Cherries and chocolate come together in a decadent pancake from The Littlest Crumb. With cherries pureed into the batter plus more cherries and chocolate drizzled over the top, these pancakes are over-the-top amazing!

Get the recipe

Peach Pancakes

Peach Pancakes

Summer perfection! Make the best of late summer produce with Slow the Cook Down's peach pancakes. Golden fluffy buttermilk pancakes are stuffed with juicy diced peaches, then served with a dollop of whipping cream. YUM.

Get the recipe

Mango Pancakes

Mango Pancakes

Chisel & Fork brings you a tropical spin on fruit pancakes with these mango pancakes. Fresh mangos are pureed in the batter for mango taste in every bite.

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Other Fruit Pancakes

Cranberry Pancakes

Cranberry Sauce Pancakes

This one's a little out there – I created it many years ago – but I still love it! Leftover cranberry sauce, mixed in with pancake batter, is surprisingly good!

Get the recipe

Hummingbird Pancakes

Hummingbird Pancakes

Hezzi D's Recipe Box brings hummingbird cake flavors to a pancake recipe. Buttery pancakes filled with pineapple and banana, plus praline pecans and pineapple syrup. These fruity pancakes are definitely worthy of a special occasion.

Get the recipe

Fluffy Toasted Coconut Pancakes

Fluffy Coconut Pancakes

If you're looking for a dairy-free fruity pancake, this one's perfect! These fluffy coconut pancakes from Chew Out Loud are full of rich toasted coconut but are a lighter spin on traditional pancakes.

Get the recipe

More Fruit Pancake Goodness

• These Swedish Pancakes are wonderful with jam or just about any kind of fresh fruit you like!
• Just look at all of these fruit pancake recipes on PancakeRecipes.com! Yummm.
• These Protein Pancake Bowls from The View From Great Island are a unique twist on pancakes, and you can add any fruit you want!

The post 25+ Fruit Pancake Recipes appeared first on Kitchen Treaty.

They’re super kid-friendly and easy to adapt with your favorite ingredients, or take it to one-dish-two-ways town with one batch for the meat-eaters and another for the vegetarians.

Make these pizza pinwheels ahead of time and just warm them up for the big game. Though honestly, they’re delish served cold, too.

Oh, and don’t forget the marinara for dipping!

In this Article

• The Story Behind the Recipe
• Pizza Pinwheels Ingredients
• Ways to Adapt this Recipe
• How to Make Pizza Pinwheels with Pizza Dough
• Make-Ahead Notes
• More Game Day Recipes
• More Pizza Recipes

The Story Behind the Recipe

At first, I found myself brainstorming all of the Taylor Swift themed foods I could bring to the Super Bowl celebration. We watch the game every year, but my kid and I are 100% Certified Swifties®, so I’d be lying if the possibility of catching a few glimpses of our favorite musician plus our now favorite tightend makes Superbowl Sunday all the better, right?!

But then I realized that T.S. wouldn’t want to make this about her. Because it’s clear she’s there for him and it’s his time to shine. And so I shouldn’t either. Yes, I did think about it that deeply.

But before I decided to be all respectful and stuff, I did think of a few foodstuff possibilities. For instance, these Pizza Pinwheels could be Peace-a Pinwheels. Long Pizza Short? It’s Time to Go Eat Some Pizza?

Those are a stretch but the best I could do.

I may have also considered these possibilities for the menu:

• Now That We Don’t Tacos
• Invisible String Cheese
• Getaway Carnitas (these look amazing for the carnivores!)
• Fry Infidelity
• Champagne Problems
• Corny-Elia Street (if only I had a Mexican street corn recipe, because that would be perfect – this salad looks pretty spectactular though! Or we’ve got this cheesy corn dip.)
• Karma-ffins
• If you’re a meat-eater, there are so many possibilities. All Too Well (Done), I Bet You Think About Meat, and My Sears Ricochet, perhaps? Or, simply, MEat! Okay, I’ll stop now.

Oh, but one last thing. Last weekend, for the Grammys, I’d be lying if I didn’t tell you we had Should’ve Said Nachos for dinner. But that was her night. So I’m okay with that.

Ready for some peace-a pinwheels? Chiefs-a pinwheels? They ARE rather Chiefs colored.

Okay, fine. Pizza Pinwheels. How about that. So boring. So much better.

Pizza Pinwheels Ingredients

• Pizza dough – You’ll need one pound, about 16 ounces. My go-to for easy pizza dough is the Trader Joe’s stuff, but I love to make it from scratch too, when I have the time.
• Olive oil – For brushing the dough.
• Italian seasoning – Adds zesty flavor to these pizza rolls. Make your own Italian seasoning or grab a bottle at the store. You can also add a bit of garlic salt if you like a bit of extra garlic flavor, but it’s optional.
• Marinara or pizza sauce – Use your favorite tomato-based sauce. Grab a jar from the store, or if you’re up for homemade, I love this pizza sauce recipe. This fresh tomato pizza sauce is great too!
• Mozzarella cheese – Grab the low-moisture stuff and shred it yourself for the best melting.
• Parmesan – Grated parm adds such great flavor!

Ways to Adapt this Recipe

• To make it meaty, add a few slices of pepperoni or Canadian bacon before rolling.
• For extra flavor and color, add some fresh herbs like basil and/or parsley.
• Dice up some onions and green bell peppers for a bit of added veggie goodness.
• Make it cheesier with a bit of cheddar, asiago, romano, and/or smoked provolone.
• Honestly, you can add whatever you want to these bad boys! I’d say just add lower-moisture toppings + use chunkier toppings sparingly so that they actually roll up and hold their shape when baking.

How to Make Pizza Pinwheels with Pizza Dough

Divide your pizza dough in half and pat/stretch and/or roll one half into a rectangle approximately 11 inches long and 6 inches wide. Brush with a bit of olive oil, then sprinkle with half of the garlic salt and Italian seasoning.

Use a spoon to spread out half of the sauce, then top with half the mozzarella and a little sprinkle of Parmesan, if you like.

Now is when you get to pretend you’re making pizza cinnamon rolls! Because you basically are. Starting at the long end so that you have the longest roll possible, roll your pizza up. You want to use a firm, confident hand but don’t roll it so tightly that the toppings and sauce squeeze out!

Cut into approximately 1-inch slices.

Lay your pizza rolls flat on a parchment-lined baking sheet and brush with olive oil.

Bake your pizza pinwheels until the dough is golden brown and the cheese and sauce are bubbly.

Serve with marinara or extra pizza sauce for dipping!

Make-Ahead Notes

Bake your pizza pinwheels up to three days ahead of time, allow to cool, then transfer to an airtight container and place them in the refrigerator. You can freeze them for up to one month too! To warm them, place on a baking sheet in a 350 degree oven for 4-5 minutes, then serve. If they’re frozen, allow them to thaw at room temperature for about 30 minutes before baking.

More Game Day Recipes

• Cheesy Mexican-Inspired Corn Dip
• Spicy Black Bean Burger Sliders
• Crock Pot Buffalo Cauliflower Chili
• Buffalo Cheese Ball
• Creamy Spinach Dip with Water Chestnuts

More Pizza Recipes

• Heart-shaped pizzas for Valentine’s Day or any time you want to show the love!
• Individual pizzas for mixed diet families, or just for those who like to make their own pizza their way!
• White Pizza with Spinach & Roasted Garlic
• Broccoli & Meyer Lemon Pizza (trust me!)
• Brussels Sprouts Pita Pizzas

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Pizza Pinwheels

These soft and cheesy pizza pinwheels are a great kid-friendly appetizer for parties and game days. They taste just like pizza, but fun and small!

Course Appetizer

Cuisine American

Keyword cheese pizza pinwheels, pizza pinwheels, pizza pinwheels with pizza dough, pizza roll ups recipe, pizza rolls

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 220kcal

Author Kare

Ingredients

• 1 pound pizza dough 16 ounces
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt optional
• 1 teaspoon Italian seasoning
• 2/3 cup pizza sauce or marinara sauce plus more for dipping
• 8 ounces mozzarella cheese, shredded about 2 cups
• 1/4 cup grated Parmesan cheese

Instructions

• Preheat the oven to 400℉ and line your baking sheet with parchment paper.
• Divide the pizza dough in half, roll out one half to about 10 to 11 inches long and 5 to 6 inches wide.
• Gently brush some olive oil on the dough, add Italian seasoning and garlic salt if using, spread half the sauce on, and add half of the cheese.
• Roll up the short way so you get a long roll of pizza. Slice into about 1 inch pieces and place laid down on baking sheet. This is a bit of a messy process and you'll likely want to reshape the rolls a bit once they're on the pan. Repeat with the other half of the dough.
• Brush the rest of the oil on the top of the pizza rolls and bake for 12-15 minutes or until the dough is golden brown and the cheese and sauce are bubbly.
• Cool slightly and enjoy with some Parmesan on top and some extra sauce to dip them in!

Notes

Bake your pizza pinwheels up to three days ahead of time, allow to cool, then transfer to an airtight container and place them in the refrigerator. You can freeze them for up to one month too! To warm them, place on a baking sheet in a 350 degree oven for 4-5 minutes, then serve. If they’re frozen, allow them to come to room temperature for about 30 minutes before baking.

One Dish Two Ways Option:

Make one cheesy roll as-is and add pepperoni and/or Canadian bacon to the other roll. Bake and serve separately. I like to garnish my vegetarian roll with herbs to help differentiate them. 

Vegan/Dairy-Free Option:

Use a vegan cheese shred that melts well and omit the parmesan.

Nutrition

Serving: 2rolls | Calories: 220kcal | Carbohydrates: 24g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 717mg | Potassium: 79mg | Fiber: 1g | Sugar: 4g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg

The post Pizza Pinwheels 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.