We tried grilled corn every which way before we decided that BBQing corn in the husk is the far superior way. Grilled corn in the husk is delicious and almost shockingly easy!

I’ve had this blog post in my drafts for years, and I finally decided (while enjoying barbecued corn on the cob) that this summer was the summer I’d actually publish it! Because if you’re not grilling your corn in the husk, I fully believe you are missing out.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Grilled Corn on the Cob in the Husk
• Ingredients
• How to Make BBQ Corn on the Cob in the Husk
• Ideas For Serving Corn on the Cob
• Frequently Asked Question(s)
• More Grilling Recipes

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

The Story Behind the Recipe

We live on grilled corn on the cob all summer long, and have tried grilling it every single way. Our clear fave, for years, has been grilling it in the husk. It just couldn’t be easier and the corn is tender, a little smoky, and absolutely delicious.

When it comes to how to bbq corn on the cob, there are many strong opinions out there. But I think most of us can agree that once you’ve had grilled corn on the cob, you might never want to eat it another way.

Some insist on removing the husk to get those nice grill marks right on the cob, while others (like me!) prefer to leave the corn in the husk for a bit more steaming/moisture-retaining action. And indeed, leaving the corn in the husk results in the most juicy yet still smoky tasting corn on the cob. Plus, it’s way easier!

Why You’ll Love Grilled Corn on the Cob in the Husk

• Super easy – No need to rub the corn with oil or butter to keep it from drying out, because the corn retains its moisture while cooking right in the husk. It’s like a little flavor-retaining jacket!
• Easy to peel – Once the corn is cooked, the husk and silk are SO much easier to remove.
• Delicious! – Grilled corn on the cob in the husk is moist, tender, juicy, and full of sweet corn flavor.

Ingredients

• Corn on the cob – You’ll want to buy the freshest corn you can, and, of course, it should still have the husk on. Choose corn that’s heavy for its size, an indication that it’s nice and juicy. The silks shouldn’t be black or slimy. I’m a big proponent of the tried-and-true method of peeling back JUST a bit of the top of the corn, near the silks, and getting a look at the corn inside. If the kernels look plump and bright, you’ve likely got a winner. If any of the kernels look shriveled, move on to the next cob.
• Butter + salt for serving – Optional but highly recommended! I like the typical smear of butter along with a couple of dashes of salt and pepper, but you can dress up your corn with all kinds of herbs and spices, hot sauce, or grated cheese.

Ideas For Serving Corn on the Cob

• Plain old butter and salt – A classic combo for a reason! Slather on the butter and add a pinch of salt. So good!
• Compound butter – Level up the butter for your husk-on grilled corn by using compound butter – butter flavored with herbs, garlic, and more. Here are several kinds of compound butters that would be delicious with this barbecued corn in the husk.
• Mexican Street Corn (elote) – Transform your grilled corn in the husk into Mexican Street Corn (also known as elote. It’s spicy, cheesy, and delicious!

I hope you love this method of grilling corn on the cob as much as we do! It’s just so easy and the corn is *chefskiss* perfect.

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How to Grill Corn on the Cob in the Husk

For the juiciest, tastiest corn that is SUPER easy to make, you must grill it in the husk! Here's all you need to know about how to make perfect grilled corn in the husk, right on your BBQ.

Diet Vegetarian

Keyword corn bbq in husk, corn in husk grill, grilling corn in husk, husk-on grilled corn

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 cobs

Calories 77kcal

Author Kare

Ingredients

• 6 cobs of corn

Optional toppings

• butter
• salt
• pepper

Instructions

•  Preheat your grill to medium high, about 400°F (205°C).
• Prep your corn. Peel off and discard the outer two or three layers of the husk and give it a quick rinse if there's any dirt. I like to pull out the top of the silks just so there's less to mess with once it's cooked. The remainder will burn off or come off easily after the corn has cooked. You can break off the stem end of the corn at this point as well; I do that sometimes but it's not required.
• Place the corn directly on the grill and close the lid if your barbecue has one. Open the lid and use tongs to to turn the corn 1/4 turn about every 2-3 minutes, until the husks are well browned and the corn is steaming — about 15 minutes.
• Remove the cobs from the grill and let them cool enough to handle, about 5 minutes. Once the corn has cooled, peel back the husk, pull off the silky strands, and discard them — they’ll come off easily because the corn is nicely steamed. You can leave the peeled-back husk on to use as a handle (it’s a little messy but worth it!), or simply cut it off.
• All that’s left to do is dress it up the way you like it — I like the typical smear of butter along with a couple of dashes of salt and pepper.

Notes

Nutrition info is for corn only.

Nutrition

Serving: 1cob | Calories: 77kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 14mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 0.5mg

Frequently Asked Question(s)

Q: Should I soak my corn before grilling?

A: Some people do suggest soaking your corn, but I find it’s an unnecessary step for the temp and time I recommend.

Q: How do I pick the best corn?

A: I peel back a tiny bit of the husk, from the top, and look at the corn inside. You want the kernels to be plump, not shriveled. Also look for fresh, light colored silks (not brown or slimy) and cobs that are heavy for their size.

More Grilling Recipes

• Grilled Sweet Potatoes
• Grilled Vegetable Sandwiches
• Grilled Baby Potatoes
• Grilled Halloumi Cheese

The post Grilled Corn on the Cob in the Husk appeared first on Kitchen Treaty.

This version is super easy to make, with a short list of ingredients and no need to turn on the stovetop. It tastes sweet, tart, and full of strawberry flavor, plus the beautiful pink hue is unmatched!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Strawberry Lemonade Recipe
• Ingredient Details
• How to Make Strawberry Lemonade
• Tips for Success
• More Lemonade Recipes

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

The Story Behind the Recipe

Many years ago, I created a couple of lemonade by the glass recipes. My single serving lemonade and single serving strawberry lemonade recipes have been two recipes I’ve turned to time and time again for quick, simple, small-batch lemonade.

But sometimes you need more than just one glass of lemonade. Sometimes, you need a whole refreshing delicious pitcher! Whether you’re serving strawberry lemonade to a crowd or just plan to do a LOT of summertime sipping, this strawberry lemonade recipe has you covered.

Why You’ll Love This Strawberry Lemonade Recipe

• It’s fast! Many lemonade recipes call for making a simple syrup, which means boiling water and sugar together. Which makes a delicious lemonade, don’t get me wrong! But I’ve found that stirring the sugar with some hot water achieves the same thing, which is to dissolve the sugar. And if I can avoid turning on the stovetop, especially during the summer, I’m going to avoid it!
• It’s delicious! Seriously, the taste of fresh strawberries in tart ice cold lemonade can’t be beat.
• It’s kid friendly! Listen, I know lemonade has a ton of sugar, but I also consider the nutrients in fresh lemon juice + strawberries a win. When you have pickier eaters in the house, you take what you can get!

Ingredient Details

• Strawberries – You’ll need around a pound of fresh strawberries, hulled and halved. Note that I have not yet tested this recipe with frozen strawberries, but I suspect it will work just fine. You’ll just want to thaw them first.
• Sugar – Plain old granulated sugar. Feel free to swap in honey if you like; I’d start with about 1/2 cup and go from there.
• Water – You’ll start with some hot water to get the sugar dissolved, then add cold water.
• Lemon juice – You need a lot of it, 1 1/2 cups! I find 10-12 large lemons are adequate.
• Ice – For serving.

Tips for Success

• Stir stir stir! Once you add the hot water to the strawberry and sugar mix, stir it well to dissolve the rest of the sugar.
• Be willing to adjust to perfection. A lot can depend on the sweetness of your strawberries. Sometimes it will taste a tad sweet, other times, the opposite. Add more lemon juice or more sugar until it’s to your taste.

I hope you love this crowd-pleasing, super easy Strawberry Lemonade recipe as much as we do! It’s fun to make and is so super refreshing on a hot summer day.

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Easy Strawberry Lemonade Recipe

In my opinion this is the easiest, fastest, and most delicious way to make strawberry lemonade. No boiling, no simple syrup, just fresh strawberries and fresh-squeezed lemon juice + water and ice, all sweetened to perfection.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 118kcal

Author Kare

Ingredients

• 2 cups strawberries 16 ounces or 1 pound
• 1 cup granulated sugar
• 2 cups hot water
• 1 1/2 cups freshly squeezed lemon juice from 10-12 large lemons
• 6 cups cold water
• ice to taste

Instructions

• Wash and hull the strawberries. Cut them in half if they're large and add them to a a large heat-proof bowl. Pour the sugar over the top. Use a potato masher to mask the strawberries and the sugar together until juicy. For a chunkier strawberry lemonade, leave some bits of berries. For a smoother strawberry lemonade, you can puree them with an immersion blender right in the bowl.
• Add the hot water. Stir for a minute or so until the sugar is completely dissolved. Add the lemon juice.
• Add the mixture to a pitcher (straining over a fine-mesh sieve if you want a pulp-free lemonade). Stir in the water. Taste and adjust the lemon juice or sugar as needed. A lot depends on the sweetness of the strawberries, so you might find it's sweeter than you prefer. If that's the case, add more lemon juice. If it's not quite sweet enough, stir in some more sugar (you'll want to stir it for a bit so that it completely dissolves.
• Add ice to a glass and pour the strawberry lemonade over the ice. Add fresh sliced strawberries if you like and garnish with a fresh strawberry and/or lemon slice on the rim of the glass, if you'd like.

Nutrition

Serving: 1glass | Calories: 118kcal | Carbohydrates: 31g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 10mg | Potassium: 103mg | Fiber: 1g | Sugar: 28g | Vitamin A: 7IU | Vitamin C: 39mg | Calcium: 14mg | Iron: 0.2mg

More Lemonade Recipes

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

The post Easy Strawberry Lemonade Recipe appeared first on Kitchen Treaty.

Why You’ll Love Caprese Tortellini Skewers

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

Ingredients

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

Adaptation/Variation

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

Tip for Success

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

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

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Caprese Tortellini Skewers

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

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

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 skewers

Calories 61kcal

Author Kare

Ingredients

Balsamic Reduction Glaze:

• 1 cup balsamic vinegar

Caprese Tortellini Skewers:

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

Instructions

Make the Balsamic Glaze:

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

Make the Caprese Tortellini Skewers:

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

Nutrition

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

More Vegetarian Appetizer Recipes

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

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

But they’re often made with bacon, and for a vegetarian, that’s a hard no. For this recipe, I wanted to be able to make baked beans quickly, starting out with canned beans, along with some vegetarian ingredients for the saucy situation.

The sauce simmers in a skillet, then the whole thing is placed in the oven to bake until perfect. These skillet baked beans are easy AND super good!

Table of Contents

• The Story Behind the Recipe
• Skillet Baked Beans Ingredients
• Adaptations/Variations
• How to Make These Vegetarian Baked Beans
• Tips for Success
• More Vegetarian Baked Beans Recipes

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

The Story Behind the Recipe

I’ve created a few vegetarian baked bean recipes over the years, but for this one, I wanted something nice, easy, and fast in comparison to other baked beans recipes. I wanted to be able to take a couple of cans of already-cooked beans and transform them into tasty, saucy vegetarian baked beans.

Ever since spending a few days in London last year, I’ve been mildly obsessed with the idea of baked beans for breakfast. English breakfasts often include a pile of baked beans, and I think they’re such a brilliant breakfast food. Protein + fiber? Count me in!

But baked beans can take awhile to make! They often start out with a bag of dried beans and that takes a long time to cook. Usually we’re talking several hours from start to finish. They’re great, but I wanted something that took less time and started with already cooked beans, but was more homemade than just opening a can of baked beans.

Skillet Baked Beans Ingredients

• Olive oil – For sauteing the veggies.
• Onion – I usually grab the standard yellow onion, but any onion will do.
• Green bell pepper – Adds sweet peppery flavor and some nutrients, too.
• Garlic – Because garlic is ALWAYS a good thing!
• Ketchup – Feel free to use your favorite brand.
• Veggie broth – Grab some from the store or make your own vegetable broth.
• Brown sugar – Adds a nice bit of sweetness.
• Worcestershire sauce – Be sure to grab vegetarian Worcestershire sauce if that’s important to you. Traditional Worcestershire usually contains anchovies.
• Dry mustard, smoked paprika, and cayenne pepper – Add tangy, smoky, and spicy notes, respectively.
• Salt & pepper – Adjust according to your personal taste.
• Navy beans – Two cans, drained and rinsed.

Adaptations/Variations

• For sweeter beans a’la Boston Baked Beans, add a couple of tablespoons of dark (not blackstrap) molasses.
• Baked Cannellini Beans – Swap in larger cannellini beans for a different spin. Many other beans are delicious, too!

Tips for Success

• For saucier baked beans, add more vegetable broth. It’s fine to add this at the end of baking. Just stir it right into the warm beans.
• For spicier baked beans, double or even triple the cayenne pepper.

I hope these shortcut baked beans hit the spot for you when you’re craving a baked bean fix! I love how they incorporate veggies and fresh flavors, which to me makes them taste so much better than canned. Yet when you use canned beans instead of dried, it drastically cuts down on cooking time. It’s kind of a nice go-between between an hours long recipe from dried beans and just opening a can.

More Vegetarian Baked Beans Recipes

• Slow Cooker Vegetarian Boston Baked Beans
• Maple Miso Baked Beans
• Slow Cooker Curry Baked Beans
• Slow Cooker Pumpkin Baked Beans

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Vegetarian Skillet Baked Beans (from Canned Beans) Recipe

This fast and easy shortcut recipe for vegetarian baked beans is so delicious! Tender navy beans simmered in a tangy, smoky, slightly sweet sauce … not much better than that.

Keyword skillet baked beans, vegetarian baked beans

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 70kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced small, about 1 cup
• 1/2 green bell pepper diced small, about 1 cup
• 2 medium cloves garlic minced
• 1/2 cup ketchup
• 1 cup low-sodium vegetable broth
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1 teaspoon kosher salt plus more if desired
• 1/4 teaspoon freshly ground black pepper
• 2 15-ounce cans navy beans drained

Instructions

• Preheat the oven to 375°F.
• Place a large oven-safe skillet over medium heat. You'll want a skillet that's at least 8-inches in diameter; I use a cast-iron skillet. Add the 1 tablespoon olive oil. When hot, add the 1 cup each onion and green pepper and saute until tender, 5-6 minutes. Add the 2 cloves minced garlic and saute an additional minute.
• Reduce heat to low and add the 1/2 cup ketchup, 1 cup vegetable broth, 2 tablespoons brown sugar, 2 teaspoons Worcestershire sauce, 1 teaspoon dry mustard, 1/2 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well-combined, then drain the two cans of navy beans and stir them in.
• Transfer the skillet to the oven (I like to place it on top of a baking sheet to insure against any spills) and bake about 30 minutes, until thickened and slightly browned around the edges. Serve.

Notes

Store leftovers in an airtight container for up to 3 days. Warm in the microwave or on the stovetop. 

Nutrition

Serving: 1cup | Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 597mg | Potassium: 122mg | Fiber: 1g | Sugar: 9g | Vitamin A: 241IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 0.4mg

The post Easy Vegetarian Skillet Baked Beans (from Canned Beans) Recipe appeared first on Kitchen Treaty.

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

Table of Contents

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

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

The Story Behind the Recipe

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

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

Why You’ll Love It!

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

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

Ingredients

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

Adaptations/Variations

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

How to Make Watermelon Lemonade

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

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

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

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

Yum!

Tips for Success

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

Make-Ahead Tips

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

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

More Lemonade Recipes

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

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Watermelon Lemonade Recipe

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

Keyword watermelon lemonade

Prep Time 10 minutes minutes

Total Time 9 minutes minutes

Servings 6

Calories 116kcal

Author Kare

Equipment

• 1 High-speed blender
• 1 Pitcher

Ingredients

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

Garnish suggestions

• Lemon slices
• Fresh mint
• Watermelon wedges

Instructions

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

Notes

Storage: 

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

Nutrition

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

The post Watermelon Lemonade Recipe appeared first on Kitchen Treaty.

Juicy, sweet-tart cherry pie filling is topped with a crunchy, buttery lid and baked until bubbling and golden brown, and it is SO good! Though, I have to say, Cherry Crumble is even better when served with a scoop of vanilla ice cream or a dollop of whipped cream.

Cherry Crumble is so easy to make and super portable – perfect to bring to potlucks, BBQs, and parties. Just beware, because this might be all people request from here on out!

Table of Contents

• The Story Behind the Recipe
• Cherry Crumble Ingredients
• Adaptations/Variations
• How to Make Cherry Crumble
• Tips for Success
• More Cherry Recipes
• More Easy Dessert Recipes

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

The Story Behind the Recipe

I don’t know what it is about cherry desserts, but they’re SO good! Especially recipes with canned cherry pie filling. I admit, I go back and forth on ingredients like canned cherry pie filling because I have sort of been conditioned to use “whole foods,” and store-bought canned cherry pie filling often contains a couple of ingredients that don’t necessarily fit into that category.

But canned cherry pie filling is, frankly, absolutely delicious. And I now believe in more of an “everything in moderation” mindset. Plus, it’s such an easy shortcut for when you need a fast and easy dessert. So, I say, embrace the canned pie filling! (If you’d still rather go homemade, I suggest this homemade cherry pie filling recipe which uses frozen cherries. Brilliant!)

This cherry crumble could just as easily be called a cherry crisp, but because there aren’t a ton of oats in the topping and there is more filling than the crisps I’m used to, I decided to call it a crumble.

Cherry Crumble Ingredients

The list of ingredients for this cherry crumble is really simple! Here’s what we’ve got:

For the cherry filling:

• Cherry pie filling – The canned stuff you find in the baking section at your local grocery store. This recipe calls for two cans – lots of cherries! Yum!
• Sugar – Plain old white granulated sugar.
• Cornstarch – This helps thicken the filling so it stays together a bit better.
• Lemon juice & zest – Bright lemon flavor helps to balance the sweetness of the pie filling.
• Vanilla – Pure vanilla extract adds an extra note of flavor. You can leave this ingredient out if you like.

For the crumble topping:

• Flour – All-purpose flour is used here, though whole wheat flour would work.
• Rolled oats – I use thick rolled oats, not quick cooking, though I’d imagine quick oats would be fine too.
• Brown sugar – I prefer light brown sugar in this cherry crumble.
• Cinnamon – This perks up the flavors in the crumble and pairs so well with the cherries.
• Salt – Helps enhance the flavors and counteract the sweetness.
• Butter – Make sure it’s cold!

Adaptations/Variations

• Vegan option: All you need to make this vegan is to swap out the butter for vegan butter or coconut oil.
• Gluten-free option: Replace the flour in the topping with oat flour or a one-for-one gluten-free flour substitute.

How to Make Cherry Crumble

First, add the cherry filling ingredients to a bowl and combine. If you have a few little lumps of cornstarch, it’s okay – they’ll dissolve when you cook your cherry crumble.

Then, pour the cherry filling into a casserole dish.

Mix together the crumble topping by tossing together all of the ingredients except the butter. Then, cut the butter into small cubes and distribute it into the dry ingredients with a pastry blender or your fingers.

Spread it evenly over the top of the cherry filling.

Now, it’s time to bake!

It takes a bit to bake, but it’s worth it. Cook for nearly an hour, until the cherry filling is deliciously bubbly and the top is browned.

Tips for Success

• Start with cold butter, straight from the fridge. Room-temp butter won’t develop into crumbs for the crumbly topping, resulting in a soggier topping.
• Serve with vanilla ice cream or whipping cream. The cool, creamy counterpoint goes perfectly with the sweet cherry crisp.

More Cherry Recipes

• Cherry Hazelnut Orzo Salad
• Chocolate Cherry Scones
• Pitting a Cherry without a Pitter
• Cherry Mojitos
• Cherry Ice Cream

More Easy Dessert Recipes

• Raspberry Lemon Icebox Cake
• Chocolate Wacky Cake
• Easy Raspberry Tart
• Mango Sorbet
• Cranberry Apple Crisp

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Easy Cherry Crumble Recipe (with Canned Cherries)

Sweet, juicy cherry pie filling covered with a golden buttery brown lid. The ultimate easy fruit dessert! Best served with a generous scoop of vanilla ice cream.

Course Dessert

Cuisine American

Keyword canned cherry pie filing recipe, cherry crisp, cherry crumble, cherry crumble recipe, recipe for cherry crisp, recipes with canned cherry pie filling

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Kare

Equipment

• 1 9-inch casserole dish

Ingredients

For the cherry filling:

• 2 cans cherry pie filling 21 ounce cans [for a total of 42 ounces filling]
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon pure vanilla extract

For the crumble topping:

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup light brown sugar packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine-grain salt or table salt
• 1/2 cup unsalted butter cold; cut into cubes

Instructions

• Preheat oven to 375°F and have an 8-inch or 9-inch square or round baking pan ready.
• In a large mixing bowl, combine the cherry pie filling, granulated sugar, cornstarch, lemon juice, and vanilla extract. Mix until well combined. If there are a few cornstarch lumps, that's okay! They'll dissolve when baking.
• Transfer the pie filling mixture to your 8- or 9-inch baking dish, pie dish, or small casserole dish. Spread it out evenly.
• In another mixing bowl, prepare the crumble topping. Combine the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold cubed butter and use your fingers or a pastry cutter to incorporate the butter into the dry ingredients until the mixture is well incorporated and the consistency of coarse crumbs (the butter can be pea-sized all the way to large blueberry-sized).
• Sprinkle the crumble topping evenly over the cherry pie filling.
• Bake until the filling is bubbling and the topping is golden brown, 50-60 minutes.
• Remove the cherry crumble from the oven and let it cool for a few minutes before serving. Serve warm or cold with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Storage:

Cool cherry crumble and cover with plastic wrap or foil. Refrigerate for up to 4 days. 

Vegan/dairy-free option:

Substitute a vegan butter or coconut oil for the butter in the topping.

Gluten-free option:

Substitute oat flour or a one-for-one GF flour substitute for the all-purpose flour in the topping. 

The post Easy Cherry Crumble Recipe (with Canned Cherries) 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.

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.

There’s a joke here in the Pacific Northwest that summer doesn’t start until after the Fourth of July. Usually that’s true, weather wise, but this year we’ve had some surprisingly sunny days in May and June.

I’ll take it.

Today I’m sharing one of my favorite parts of summer and the Fourth of July: Food in red, white, and blue. I mean, it’s important to eat patriotically, am I right?

It’s our civic duty.

Here, we’ve got a super simple red, white, and blue situation. It hardly warrants a recipe, but sometimes the simplest ideas resonate the most, so here we are.

For these granola parfaits, we’ve got strawberries, blueberries, vanilla yogurt (vegan if you prefer), and granola.

And then a few star-shaped strawberries for topping, because America!

I love that this parfait makes for a super easy, fruit-packed, satisfying breakfast. I’m actually thinking I’m going to want to do this patriotic thing all year long.

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Granola Parfait

So easy, it doesn't really need a recipe, but here it is! Strawberries, blueberries, granola, and yogurt (vegan if you prefer), layered up and decorated with star-shaped strawberries. I'm seeing fireworks!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 parfait

Author Kare

Ingredients

• 3/4 cup chopped strawberries about 6 medium strawberries
• 1/3 cup fresh blueberries
• 1 5-ounce container vanilla yogurt (or vegan yogurt)
• 1/3 cup of your favorite granola

Optional garnish:

• The sides of a large strawberries sliced off and cut with a tiny star-shaped cookie cutter
• 4-5 extra blueberries

Equipment:

• 1 12-ounce glass or mason jar (I love these quilted mason jars for parfaits [affiliate link])

Instructions

• Add half the granola to your cup or jar, then half the strawberries and blueberries. Spoon half the yogurt over the top. Layer again with granola, then berries, then remaining yogurt. Top with star-shaped strawberries and blueberries if desired. Serve with a long spoon.

The post Simple Granola Parfait with Yogurt & Berries appeared first on Kitchen Treaty.

We’ve all seen these cakes, right? A staple of Independence Day barbecues everywhere, these cakes feature white frosting with rows of strawberries forming the stripes and blueberries in a square in the upper left.

Right around this time of year, every year, I have a jonesing to make a red, white, and blue dessert. One of these fancy-schmancy American flag cakes is always one of the first things to come to mind, though I never quite get around to it. Because lazy. But this year, I was determined to make it happen.

But because I don’t eat dairy, I wanted to make a version that could easily be made vegan. So I started with a wacky cake base. Wacky cake is that classic depression-era chocolate cake that’s already vegan because it’s made without milk and eggs. (We actually grew up calling it crazy cake, and it was my very favorite dessert. Yummmm … just warm-out-of-the-oven square of crazy cake with a generous dollop of Cool Whip … okay, I’m back.)

When you make this American flag cake, you start with flour, baking soda, cocoa powder, and sugar. Then, make indentations in the dry ingredients and add vinegar, oil, vanilla, and water and stir it all together.

I wanted this cake to be big so there would be room for all those strawberry stripes. So I spread a big ol’ batch of wacky cake batter into a large rimmed baking pan and baked it all up, Texas sheet cake style.

After it cools, we’ve got that buttercream (seen in a big giant pile up there).

This is where the vegan substitution comes in, if you like – just swap out the butter for Earth Balance sticks, use plant-based milk, adjust the powdered sugar if needed, and there you go. A vegan American flag cake! Because vegans should get to eat flag cake too.

After spreading out and smoothing that glorious layer of buttercream (this one was made with Earth Balance and looks incredible, right? It is!)

Anyway, after smoothing out the buttercream, I like to mark the upper third of the cake. This is where the blueberries will go; strawberry stripes, all around that.

I also like to use my offset spatula to draw “stripe” lines in the cake (bonus: this also helps to smooth out any errors or strawberry-row adjustments you had to make along the way). But the lines are totally optional.

Because it’s made in a shallow sheet pan, this makes a cute, thin little cake. I love it this way – more area on the top means more berries. And the berries + the vanilla buttercream + the moist chocolate cake = deee-eee-eeee-llllicious.

I wasn’t quite sure what to name this thing, by the way. I wanted to pay homage to the wacky cake base, and I was really tempted to call this a Wacky American Flag Cake. We Americans can own our personal wackiness as well as our wacky cake, right? As I was discussing the name with my guy, our 5-year-old piped in.

“Hey, I know what to call it!”

“What?”

“A blertren!”

Um. American Flag Sheet Cake it was. A bit boring, but less potentially offensive overall – and just a bit more descriptive than “blertren.”

Happy Fourth of July!

Oh, and thank you to my gal for her assistance making the cake and thanks to my guy for being willing to model it. 🙂

More Sheet Pan Recipes

• Sheet Pan Tofu & Veggies
• Sheet Pan Vegetarian Breakfast Hash
• Crispy Sheet Pan Gnocchi with Veggies & Sausage

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American Flag Sheet Cake

Moist chocolate sheet cake smothered in vanilla buttercream and decorated with berries. This festive flag cake is as cute as it is delicious. The cake itself is already vegan; the buttercream can easily be made vegan too!

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Total Time 55 minutes minutes

Author Kare

Ingredients

Chocolate wacky cake base:

• 2  cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2  cup cocoa powder
• 1 1/2  teaspoons baking soda
• 1 teaspoon fine-grain sea salt or table salt
• 2  teaspoons pure vanilla extract
• 2  tablespoons white vinegar or cider vinegar
• 1/2 cup vegetable oil or melted coconut oil
• 1 1/2 cups water

Vanilla buttercream:

• 2 sticks unsalted butter, room temperature 1 cup) (or Earth Balance buttery sticks for vegan version
• 4 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk

Berry topping:

• 6 ounces about 1 cup or 1/2 pint fresh blueberries, washed and dried
• 32 ounces about 6 cups, 2 pounds, or 2 1/2 pints fresh strawberries, washed, hulled, halved, and patted dry

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 13″ x 18″ rimmed baking sheet – spray with your favorite non-stick spray or wipe down with a bit of oil.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Stir with a whisk or a wooden spoon to combine.
• Using the back of a wooden spoon, make three indents in the flour mixture. Into one indent, pour the vanilla. Into the second, pour the vinegar. Into the third, add the oil. Pour the water over the top. Stir well until combined.
• Spread the batter in the baking sheet and, using an offset spatula, spread the batter to the edges of the pan, making it as level as possible. Bake for 14-17 minutes; until the sides have pulled away from the edge a bit and a toothpick inserted into the center comes out clean. Pull the cake out of the oven and set on a wire rack to cool completely.
• While the cake cools, make the buttercream frosting. Using a stand mixer or hand mixer, whip the butter until smooth. Add a cup of powdered sugar and mix in at low speed. Add remaining powdered sugar, a cup at a time, and mix until smooth. Add the vanilla and the milk. Mix until smooth and an easily spreadable consistency. If too thick, add more milk – just a teaspoon at a time, as it thins out easily. If too thin, add more powdered sugar.
• Once the cake is completely cool, frost it with the buttercream – simply smooth it all over the top in a thin, even layer.
• Now, it’s time to decorate! Visually divide the cake into thirds and, in the top third, fill in with rows of blueberries. Add rows of halved strawberries next; the amount of stripes depends on the size of your strawberries, so just eyeball it, and if you need to adjust the berries, you can use the tip of the offset spatula or the tip of a spoon to create stripes in between the rows of berries.
• Serve as soon as possible; it can be made ahead of time, but the strawberries will probably start to leak after awhile, so keep that in mind.

Notes

Make ahead: You can bake the sheet cake ahead of time (just cover with plastic wrap and keep at room temp until you’re ready to frost). I recommend frosting and adding the berries as close to serving time as possible. The sugar in the frosting brings out some of the juices in the berries, so if it sits for awhile, the strawberries start leaking a bit.

Vegan/dairy-free option:

The cake recipe is already vegan; to make the frosting vegan, use Earth Balance for the butter and almond or soy milk instead of dairy milk.

The post American Flag Sheet Cake appeared first on Kitchen Treaty.