To be honest, I really want to say they “slap,” but I’m too old for that.

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Colcannon Potato Cakes

Take your leftover Colcannon (mashed potatoes and greens) and transform them into crispy patties. Garnish with herbs and dip in sour cream for an elite snack – or full meal!

Keyword colcannon cakes, colcannon patties, fried colcannon cakes, fried colcannon patties, leftover colcannon recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 91kcal

Author Kare

Ingredients

For the Colcannon Cakes

• 2 cups leftover colcannon mashed potatoes cooled
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2-3 tablespoons olive oil or vegetable oil, for frying

For serving

• sour cream
• fresh dill minced
• flaky sea salt

Instructions

• In a large bowl, mix together the colcannon potatoes, eggs, flour, salt, pepper, and olive oil.
• Place a large frying pan over medium heat. When hot, add 2 tablespoons of the oil. When the oil is shimmering and hot, add the potatoes in 1/4 cup increments. Use a spoon to spread them out a bit.
• Fry on one side until golden brown on the bottom and slightly dry looking on top, about 2 minutes, then flip and cook on the other side until golden and cooked through.
• Serve with sour cream for dipping. Garnish with fresh dill and flaky sea salt.

Notes

Scaling the recipe: This recipe is easily halved or doubled depending on how much leftover potatoes you have and how many cakes you want to make. 

Nutrition

Serving: 2cakes | Calories: 91kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 163mg | Potassium: 176mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

The Story Behind the Recipe

I recently created (and shared!) a recipe for Colcannon, Irish mashed potatoes with cabbage. I LOVE this side dish, especially for St. Patrick’s Day. But then I remembered that such thing as mashed potato cakes exist, and I couldn’t get the idea out of my head.

Enter: Colcannon Potato Cakes.

We’re talking leftover Colcannon – buttery, creamy mashed potatoes with onion, garlic, and sautéed cabbage – formed into patties and pan-fried until crisp.

What’s not to love?!

Why You’ll Love Colcannon Cakes

• Super fast – Just 15 minutes to make.
• Takes care of leftovers – It’s always nice when you can transform leftovers into another dish.
• Small list of ingredients – Just leftover Colcannon, eggs, flour, salt and pepper, and some oil to fry them.
• DELICIOUS – Fluffy inside, crispy outside, a little salty, buttery, yummmmmm. Especially with fresh herbs and sour cream.

Ingredient Details

• Leftover Colcannon (Irish Mashed Potatoes with Cabbage) – You’ll want them cooled so that they don’t cook the eggs when you mix them in.
• Eggs – To help bind the potato cakes together (and I like the nice added hit of protein!)
• Flour – I use all-purpose flour for these Colcannon Patties. It helps to hold them together and helps to create a crisp outer layer. I suspect that a one-for-one gluten-free blend or maybe even potato starch would work, but I haven’t tested a GF version yet.
• Salt & pepper
• Olive oil or vegetable oil for frying these colcannon cakes – I’m partial to olive oil, but vegetable oil is a nice neutral choice that stands up to high heat and crisps up a bit better.
• Sour cream, fresh dill, and flaky sea salt – For serving.

How to Make Colcannon Patties (Step-by-Step with Pics)

1. In a medium mixing bowl, stir together the cold colcannon mashed potatoes, eggs, flour, and salt and pepper.
2. Heat a frying pan then add the oil. When the oil is shimmering, scoop the batter into the pan. I like to use approx. 2-tablespoons per patty, for around a 3-inch patty. Use a spoon to flatten it out gently.
3. Let the batter cook until golden on the bottom and looking slightly matte/dry on top. Flip and cook on the other side.
4. Serve with sour cream, dill, and flaky sea salt.

Tip for Success

• If the potato batter sticks to your spoon, quickly dip the spoon into the oil before scooping the potatoes, and they’ll slide right off.

More Mashed Potato Recipes

• Colcannon (Irish Mashed Potatoes with Cabbage)
• The Best Mashed Potatoes (with Cream Cheese)
• Golden Mashed Potatoes (with Turmeric)
• Crock Pot Garlic Mashed Potatoes

The post Colcannon Cakes appeared first on Kitchen Treaty.

This classic waffle recipe results in crispy-edged, perfectly golden waffles with fluffy interiors and those classic divots that fill with butter and syrup and result in breakfast nirvana.

There are a couple of tricks to getting the perfect crispy homemade waffles, and I’m going to share everything you need to know to make delicious, easy waffles from scratch. Let’s get our breakfast on!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Waffles
• Homemade Waffle Recipe Ingredients
• Adaptation/Variation
• How to Make Waffles
• Tips for Success
• More Waffle Recipes
• More Waffle Recipes

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

The Story Behind the Recipe

I have a handful of waffle recipes on Kitchen Treaty, like these impossibly light and crisp vegan waffles, almond butter waffles, and pumpkin waffles. But the waffle recipe that we actually make most often? These classic homemade waffles!

This waffle recipe is THE waffle recipe around our house. Yes, it’s a little fussy because it involves whipping the egg whites until fluffy, but trust me … it’s worth it. That’s tip #1: You’ve got to whip the egg whites. I purposely skip that step in my pancake recipes because I find they get fluffy enough with the baking powder/baking soda, but for the waffles, I think it’s really necessary.

These waffles make the perfect weekend morning breakfast. Along with fluffy buttermilk pancakes or banana pancakes, it’s our fave on Saturday and Sunday

Why You’ll Love These Waffles

• No surprises – These homemade waffles are EXACTLY what you’re expecting when you’re looking to make classic waffles.
• Crispy golden deliciousness – They cook up perfectly golden, a little fluffy inside, crispy on the edges. Waffle perfection.
• Freezer friendly – Because we’re a family of three, we can’t eat an entire batch of these waffles. That’s a good problem to have! Because they freeze perfectly. Then it’s just a matter of pulling them out of the freezer and popping them in the toaster for quick and easy breakfasts later on.

Homemade Waffle Recipe Ingredients

• Butter – I like to use unsalted butter so I can better control the amount of salt in recipes. You’ll want to melt it and let it cool a bit.
• Flour – I prefer to use all-purpose flour for a nice light waffle. Swapping in some whole wheat flour works well though, though I wouldn’t swap more than half.
• Baking powder
• Salt – I like to use fine-grain sea salt or table salt as opposed to kosher salt (the grains are too big in kosher in my opinion)
• Sugar – Granulated sugar helps these homemade waffles get nice and caramelized-golden-brown, plus a bit of sweetness is needed in a good waffle recipe, in my opinion!
• Milk – Whole or 2% dairy milk work great, though I often will use unsweetened oat milk.
• Eggs – You’ll want four total, and you’ll be separating them.
• Vanilla – A must for flavor!
• Syrup, butter, berries, peanut butter, and whatever else you want for topping. Yum!

Adaptation/Variation

• Dairy-free waffles: Use vegan butter and plant-based milk. Or, if you want completely vegan waffles, I highly recommend this light and crispy vegan waffle recipe – they’re SO good and easy!

How to Make Waffles

Click here to jump down to the full, printable recipe

1. First, melt the butter so that it has a chance to cool a bit. Then preheat your waffle iron so it’s nice and hot when your batter is ready.
2. In a large bowl, mix together the dry ingredients – flour, banking powder, salt, and sugar.
3. Set up two medium bowls. In one, mix together the milk, 2 egg yolks (whites go into the second bowl!), and vanilla. Drizzle in the butter and whisk until blended. Crack two more egg whites into the second bowl and discard the yolks (or save them for some other eggy goodness later on).
4. Whip the egg whites until they form peaks.
5. Mix the wet ingredients into the dry ingredients, then fold in the egg whites.
6. Spray your waffle iron with some non-stick cooking spray or brush with melted butter if needed, then cook your waffles. My waffle iron takes about 1/3 cup of batter per side. You don’t want it to go all of the way to the edges – that will happen when you close the waffle iron.
7. Cook until golden brown and perfect.
8. I like to stack cooked waffles on a plate and cover them with a clean dry dishtowel to keep them warm until it’s time to serve them.

Tips for Success

Separating Egg Whites

Crack your egg on a flat surface, then open it just slightly over your bowl. Let the white slide out while holding the yolk in with the shell. Gently pass the yolk back and forth between the shell halves, letting the rest of the white drip into the bowl below. Place the yolk in a separate bowl.

If a little yolk slips in or a tiny bit of shell falls in, scoop it out with a clean piece of shell. Even a small amount can keep the whites from whipping properly.

Whipping Egg Whites

Place the egg whites in a clean, dry bowl. Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form. The whites should look fluffy and hold their shape, but the tips will gently fold over when you lift the beaters.

Make sure there’s no yolk in the bowl and no grease on your equipment, or the whites won’t fluff up as well.

I hope this waffle recipe becomes your family’s very favorite, too! They’re golden, perfect, and everything you want when you’re craving waffles. If you love this recipe (or even if you don’t!) please scroll down to leave a review – that helps others find the recipe and helps me to make sure it’s the best waffle recipe there is!

More Waffle Recipes

• Vegan Waffles – light and crispy vegan vanilla waffles made in one bowl. So good.
• Almond Butter Waffles – a bit more protein and wonderfully crispy!
• Pumpkin Chocolate Chip Waffles – yummy!

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Homemade Waffle Recipe

This classic waffle recipe makes golden, crispy-on-the-outside, fluffy-on-the-inside waffles using simple pantry ingredients. Perfect every time.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 waffles

Calories 195kcal

Author Kare

Ingredients

• 1/2 cup unsalted butter melted; 1 stick
• 2 cups all-purpose flour 260 grams
• 1 tablespoon baking powder 11 g
• 1/2 teaspoon fine-grain sea salt or table salt; 4 g
• 1/4 cup granulated sugar 50 g
• 1 1/2 cups milk whole or 2% or unsweetened plant-based milk like oat milk all work great; 34 g
• 2 egg yolks
• 4 egg whites
• 2 teaspoons pure vanilla extract 8 g

Instructions

Melt the butter & preheat waffle iron

• I like to start by melting the stick of butter, so I've listed it first in the list of ingredients though it's one of the last ingredients added to the batter.
• Place the butter in a microwave-safe container and heat until melted or place in a small saucepan on the stovetop over low heat and warm until melted. Then you'll want to set it aside to cool a bit so that it doesn't cook the eggs when you mix it into the batter.
• I also like to start heating my waffle iron now so that it's ready to go once my batter is made.

Mix together the dry ingredients

• In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Mix together the wet ingredients

• Set up two medium bowls. In one, mix together the milk, 2 egg yolks, and vanilla until completely combined. When adding the egg yolks to the first bowl, crack the egg whites into the second bowl.
• Whisk the melted but slightly cooled butter into the milk mixture.

Mix the dry and wet ingredients together

• Pour the dry ingredients over the wet ingredients. Use a whisk to blend the ingredients together just until a batter forms – a few small lumps are okay.

Whip the egg whites

• Add two more egg whites to whites bowl. Using a hand mixer with the whisk attachment – or a clean whisk if you feel like getting an arm workout – whip the egg whites until stiff. They should be white, fluffy, and hold a peak when you lift the mixer/whisk out of them.

Fold in the egg whites

• Using a spatula, carefully fold the egg whites into the batter. They don't have to be perfectly incorporated, just enough to where you don't see huge streaks. The idea is to keep the batter light and fluffy.

Cook

• If needed, spray your preheated waffle maker with a little cooking spray or brush with melted butter. Pour the batter into your waffle maker according to manufacturer instructions – for my waffle maker, I scoop 1/3 cup per waffle.
• Cook until golden brown, as per your individual waffle maker. Serve warm with butter, pure maple syrup, fruit, peanut butter, or whatever else you love to top your waffles with!

Storing leftovers

• Keep leftover waffles in an airtight container at room temp for up to 2 days. Reheat in the toaster. You can also freeze these waffles for up to 3 months – I just pull them straight out of the freezer and toast them.

Nutrition

Serving: 2waffles | Calories: 195kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 234mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Vitamin A: 329IU | Calcium: 106mg | Iron: 1mg

More Waffle Recipes

• Vegan Waffles – light and crispy vegan vanilla waffles made in one bowl. So good.
• Almond Butter Waffles – a bit more protein and wonderfully crispy!
• Pumpkin Chocolate Chip Waffles – yummy!

The post Homemade Waffle Recipe (Crispy Outside, Fluffy Inside) appeared first on Kitchen Treaty.

With tons of protein, fiber, and vitamins, this vegetarian full English breakfast is going to power up your day like no other breakfast! I fully admit this is not a super simple, easy breakfast. There are a lot of components! It does come together pretty quickly, but in my opinion, it’s more of a weekend or special occasion breakfast.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make a Vegetarian English Breakfast
• Tips for Success
• More Hearty Breakfast Recipes

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

The Story Behind the Recipe

Last spring, we were lucky enough to get to spend a week in London. Oh my gosh – London is NOT overrated. What a great city!

One day, we had tickets to tour the inside of Buckingham Palace (which was so cool!) We decided to start out early by hitting a cafe in Kensington, then taking a stroll across Hyde Park toward our tour at Buckingham.

I started researching cafes, and came across one called Ffiona’s. One of our dogs is named Fiona – just one F, but we still had to go. It was a cute, quirky little cafe with the best breakfast I’ve ever had! Seriously. I ordered their vegetarian English breakfast with warm havarti cheese, perfect eggs, grilled toast, tangy beans, creamy avocado … oh my gosh. SO GOOD.

I live in the U.S., nowhere near London (sadly), so obviously I needed to recreate this amazing vegetarian English breakfast experience at home. AND obviously I needed to share it with you!

Ingredients

• Hashbrown patties – In the UK, they seem to use these triangular hash brown patties that are delicious! I’ve not been able to find them in the US, but frozen hash brown patties that are found in the freezer section of most grocery stores (Trader Joe’s has a good one) work great.
• Baked beans – You can grab canned vegetarian baked beans at the store, or try my vegetarian skillet baked beans for an easy homemade version.
• Olive oil – For frying the toast + sautéing the mushrooms + cooking the halloumi, eggs, and tomato.
• Bread – I like to use sourdough, but your favorite rustic bread will do just fine.
• Mushrooms – I prefer plain old white button mushrooms, but cremini mushrooms are great too.
• Tomato – For English breakfasts, tomatoes are cut in half and cooked briefly in the skillet to slightly brown and warm the tomato.
• Halloumi – Halloumi cheese is a salty, hard cheese that keeps its shape when warm. It’s the perfect addition to an English breakfast.
• Eggs
• Avocado
• Salt & pepper – to taste.
• Parsley – Optional, but makes a pretty garnish.

Adaptations/Variations

• Vegan English Breakfast – Omit the halloumi and eggs.
• Gluten-Free English Breakfast – Leave off the toast or use GF bread.

Tips for Success

• Prep ahead. Once you start cooking things in the skillet, the process goes quickly.
• Start the hash browns first. For us, those take the longest to cook.
• Use a nice, roomy nonstick skillet to accommodate everything.

I hope this Vegetarian English Breakfast satisfies that full traditional English breakfast craving, but without the meat! For me, it definitely hits the spot. Though I’ll be honest, I’d rather be eating it in London … but I’ll take what I can get!

More Hearty Breakfast Recipes

• Protein-Packed Vegan Bowl
• Banana Oat Blender Pancakes
• Muesli
• Black Bean Breakfast Scramble

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Vegetarian Full English Breakfast Recipe

A meatless version of the traditional super-hearty English breakfast! No sausage or bacon, instead we have salty warmed halloumi cheese, avocado, and vegetarian baked beans – among all of the other elements of the classic English breakfast. Perfect for long, lazy weekend mornings or special occasions.

Keyword vegetarian english breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 859kcal

Author Kare

Equipment

• 2 large serving plates or platters
• 1 large non-stick skillet

Ingredients

• 2 hashbrown patties here in the U.S. Trader Joe's hash brown patties are a pretty good substitute for British triangular hashbrowns
• 2 cups baked beans approx 1 [15-ounce] can or homemade
• 4 tablespoons olive oil divided
• 2 slices sourdough bread or another favorite artisan bread
• 6 white button mushrooms sliced; about 1 cup
• 1 tomato halved horizontally
• 4 slices halloumi cheese about 4 ounces or half a block cut into 1/2-inch slices
• 2 eggs
• 1/2 avocado sliced
• salt & pepper
• chopped parsley optional, for garnish

Instructions

Bake or air-fry the hash brown patties

• I start this first because they usually take the longest. Go by the package instructions. We use Trader Joe's hash brown patties which we air-fry at 400°F (205°C) for 14 minutes.

Warm the beans

• Place the beans in a small saucepan over low heat to warm them. Remember to stir them occasionally.

Make the rest of the breakfast

• Set a large non-stick skillet over medium heat. Add two tablespoons of olive oil. Add the bread to the skillet and cook on both sides, flipping, until toasty and golden. Set out two plates and place one piece of toast on each plate.
• Add another tablespoon of olive oil. Saute the mushrooms along with a pinch of salt for about 3 minutes until they begin to soften. Move them aside, and place the tomatoes sliced-side down in the skillet. Put the lid on the pan. Cook for 2-3 more minutes until the tomatoes are lightly browned and warmed through. Divide the mushrooms and tomato between the two plates.
• Fry the halloumi on each side for 1-2 minutes until golden. Place two slices on each plate.
• Scoop the warm beans into the middle of each plate.
• Add the last tablespoon of olive oil to the skillet. Fry the eggs to your liking (for photos sunny-side up would be great). Arrange an egg on each plate.
• Add the sliced avocado to each plate.
• Sprinkle the egg, avocado, and veggies with salt and pepper. Add a little bit of parsley for garnish if desired. Serve.

Nutrition

Serving: 1plate | Calories: 859kcal | Carbohydrates: 93g | Protein: 29g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 1510mg | Potassium: 1504mg | Fiber: 20g | Sugar: 6g | Vitamin A: 823IU | Vitamin C: 20mg | Calcium: 207mg | Iron: 8mg

The post Vegetarian Full English Breakfast 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.

With tender baby kale, sweet roasted butternut squash, tart dried cranberries, and creamy avocado, this is a winter salad idea I can get firmly behind.

I love this winter kale salad recipe so much because, well, one, it’s absolutely freaking delicious! But it’s also super flexible and can be made vegan, vegetarian, or meaty – and every variation is so tasty.

So if you’re looking for green salad recipes for winter, start here! You’ll love this one.

Table of Contents

• The Story Behind The Recipe
• Winter Kale Salad Ingredients
• How to Make It
• Variations/Additions
• Tips for Avoiding a Soggy Salad
• More Winter Salad Ideas

The Story Behind The Recipe

This recipe came to Kitchen Treaty during a time when I was feeling frustrated by my limitations – I was having to eat dairy-free and wasn’t yet comfortable creating 100% plant-based recipes.

So I asked around, and by a mad stroke of luck, two incredible food bloggers agreed to share recipes here on Kitchen Treaty every month or so – Gina, and, for this recipe, Brandy from Nutmeg Nanny created some serious salad deliciousness.

Every time I make this salad, I have to force myself to stop eating it – it’s that good!

Winter Kale Salad Ingredients

• Baby kale: This plate of deliciousness is made with baby kale because I personally find it to be a bit easier to eat for salads. If you wanted to you use regular curly kale it’s still totally doable, but you might want to give it a little massage first.
• Roasted butternut squash
• Dried cranberries
• Avocado
• Hard boiled eggs
• Apples
• Blue cheese

And for the dressing, we have:

• Olive oil: Because every good vinaigrette starts with olive oil!
• Red wine vinegar
• Meyer lemon juice: Meyer lemons bring the wintertime vibes and are a little sweeter than traditional lemons. But you can use regular lemon juice too!
• Dijon mustard
• Garlic
• Salt and pepper

How to Make It

First, roast the butternut squash. While it’s cooking, you can work on chopping your other winter salad ingredients.

Then, mix your vinaigrette dressing right in your big salad-mixing bowl.

Add the veggies to the salad bowl and top with the butternut squash. Toss well to incorporate the dressing, then top with hard-boiled eggs, chicken, tofu, and/or any other protein you like!

Variations/Additions

Amp up the protein. If you prefer a little more protein with your salads you can also add more eggs or dice up some marinated baked tofu. Or, if you’re a carnivore, some crispy fried bacon pieces and some grilled chicken.

Go flexitarian! This winter kale salad can be made One Dish, Two Ways style by separating it into individual servings and topping the carnivores’ portions with sliced chicken.

Try a different winter squash. So many winter squashes lend themselves to roasting and would be amazing in this salad. Kabocha, buttercup, or delicata would be great, especially because they’re small and roasting one would be just about perfect for the quantities in this salad. Pumpkin would be excellent too! I’m partial to Long Island Cheese Pumpkin.

Cook the eggs differently. This winter salad would be so excellent with soft-boiled or even poached eggs in lieu of the hard-boiled eggs.

Tips for Avoiding a Soggy Salad

Now I know in the pictures the salad is perfectly dressed and everything is perfectly placed BUT in real life I do not make a salad like this. In real life it all gets tossed together so every single bite is sure to have some sort of deliciousness hanging out in it. So here is my little tip just to make sure you don’t get a soggy overdressed salad:

1. Make your dressing right in your large salad bowl
2. Throw in your greens and then top with all your other ingredients as they cook and cool.
3. When you’re finally ready to eat the salad, THEN toss quickly and serve.

That way you don’t try dress the salad too early and make it soggy OR make the salads and try to toss the dressing on the plate. (This method is also great for dinner parties!)

More Winter Salad Ideas

I love these green salad recipes for winter:

• Lemon-Garlic Kale Salad with Almonds
• Rainbow Kale Salad brings all the colors!
• This simple fall salad is marketed for autumn but a great fit for winter too
• This Massaged Kale Salad with Chickpeas is another one of my faves.

Print

Winter Kale Salad

Roasted butternut squash, avocado, baby kale, and cranberries join together for a hearty winter salad that can be customized in so many different ways.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword kale

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 574kcal

Author Kare

Ingredients

For the roasted butternut squash:

• 1 1/2 cups butternut squash, cubed cut into 1/2-inch chunks; from about 1/4 of a medium butternut squash
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the salad dressing:

• 2 tablespoons red wine vinegar
• 1 tablespoon fresh squeezed Meyer lemon juice can substitute plain lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced about 1/2 teaspoon
• Pinch kosher salt and freshly ground black pepper plus more to taste
• 1/2 cup olive oil

For the salad:

• 5 ounces baby kale washed and dried
• Prepared roasted butternut squash
• 1 avocado cubed
• 1 apple cored and cubed (Fuji is great in this salad)
• 1/2 cup crumbled blue cheese
• 1/3 cup dried cranberries
• 4 hard-boiled eggs peeled and halved

Optional toppings:

• Grilled chicken sliced
• Crispy bacon crumbled
• Marinated tofu cubed

Instructions

Roast the butternut squash

• Preheat oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Add butternut squash to the baking sheet and drizzle with olive oil, kosher salt, and black pepper. Toss to evenly coat the squash. Roast until soft and slightly golden in color, about 20 minutes. Remove from the oven and let cool to room temperature before putting on the salad.

Make the salad dressing

• In a large salad bowl (the one you will use for serving) add vinegar, lemon juice, honey, Dijon mustard, garlic, kosher salt and pepper. Whisk together until smooth. Slowly drizzle in the olive oil until the mixture is smooth and combined. Taste the dressing and add more kosher salt and pepper if desired.

Assemble the salad

• Top the dressing with the baby kale, butternut squash, avocado, apple, blue cheese, and cranberries. Toss to combine and make sure all ingredients are evenly coated. Top with eggs and serve.

Notes

Meat option:

Add slices of grilled chicken or cooked crumbled bacon. Or both.

Dairy-free option:

Omit the blue cheese.

Vegan option:

Omit the blue cheese and eggs. Add cubed marinated tofu and/or vegan feta. 

Nutrition

Serving: 1g | Calories: 574kcal | Carbohydrates: 30g | Protein: 13g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 199mg | Sodium: 442mg | Potassium: 726mg | Fiber: 8g | Sugar: 16g | Vitamin A: 9609IU | Vitamin C: 53mg | Calcium: 243mg | Iron: 2mg

Originally published Feb. 29, 2016.

The post Winter Kale Salad appeared first on Kitchen Treaty.

Squares of hearty baked oatmeal with vitamin-A-rich pumpkin, lightly spiced, and dotted with melty chocolate chips. I’d say this Pumpkin Chocolate Chip Baked Oatmeal is pretty much the perfect autumn (or Halloween!) breakfast.

I haven’t been sharing a lot of pumpkin or squash related recipes here since I launched Kitchen Treaty’s new sister site a few months ago. It’s all going over there! The blog is called Good Gourds, and it’s all about summer squash, winter squash, and pumpkin. My goal is to make it a resource for all of the myriad varieties of squash and pumpkins out there – and recipes for all of them. Head that way if you’re looking for more pumpkin and other winter squash goodness!

But for this baked oatmeal recipe, I thought I’d bring it back to Kitchen Treaty because pumpkin deserves to make an appearance everywhere, darnit!

Pumpkin Chocolate Chip Baked Oatmeal Ingredients

So what’s in this easy, hearty breakfast? We’ve got:

• Pumpkin – naturally! Take it easy on yourself with canned or make yourself some homemade puree. Either works!
• Milk – you can go dairy or dairy-free for this one – I recommend whole milk or oat milk.
• Pure maple syrup – for a touch of decadent sweetness
• Eggs – adds protein; helps keep your baked oatmeal together; quintessential breakfast necessity
• Vanilla – yum
• Rolled oats – Quick-cooking oats or the more thick old-fashioned rolled oats both work
• Pumpkin pie spice – necessary! Use store-bought or make your own.
• Salt – needed for balancing out all that sweetness and highlighting flavors
• Chocolate chips – pumpkin’s best friend!

To make it, you first mix all of the wet ingredients together, then add the dry. All in one big bowl – so easy. Then dump it into a baking pan and bake. It’s literally so fast to make – I love whipping up a quick batch of baked oatmeal on Sundays to warm up for busy weekday morning breakfasts.

I hope you love this pumpkin baked oatmeal recipe as much as we do! Happy fall!

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

Print

Pumpkin Chocolate Chip Baked Oatmeal

Pumpkin goodness with a chocolatey flair … this baked oatmeal recipe is just what your autumn mornings need.

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 9

Calories 193kcal

Author Kare

Ingredients

• 2 cups pumpkin puree 1 [15-ounce] can or homemade
• 1 1/2 cups milk whole milk and full-fat oat milk both work well
• 1/2 cup pure maple syrup
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 2 1/2 cups rolled oats Quick-cooking or old-fashioned both work fine
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon fine-grain sea salt
• 1/3 cup mini chocolate chips divided [1/4 cup for the oatmeal and a couple of tablespoons for the top]

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 9-inch baking dish (I use cooking spray). You can also line it with parchment paper.
• In a large mixing bowl, add the pumpkin, milk, maple syrup, eggs, and vanilla. Whisk together until well-combined.
• Add the oats, pumpkin pie spice, salt. Mix well. Stir in 1/4 cup of the chocolate chips.
• Pour the mixture into the baking pan. Top with remaining chocolate chips.
• Bake until the top of the oatmeal is just set, about 40 minutes. Serve warm or cool then refrigerate and reheat individual squares in the oven or microwave.

Notes

Can be made without the chocolate chips too! Plain pumpkin is terrific with a simple dollop of whipped cream. 

Nutrition

Serving: 1square | Calories: 193kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 164mg | Potassium: 312mg | Fiber: 4g | Sugar: 15g | Vitamin A: 8593IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg

The post Pumpkin Chocolate Chip Baked Oatmeal 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!

Print

Carrot Oatmeal Muffins Recipe

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

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

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12 muffins

Calories 239kcal

Author Kare

Ingredients

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

Instructions

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

Notes

Storage Notes

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

* Dairy-free option:

Use unsweetened almond milk or unsweetened soy milk.

**Applesauce substitution:

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

Recipe revision notes:

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

Nutrition

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

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

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

Table of Contents

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

The Story Behind the Recipe

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

Done!

Almond Flour Lemon Cookies Ingredients

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

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

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

How to Make Almond Flour Cookies

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

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

One bowl. So easy.

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

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

Good to go!

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

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Almond Flour Lemon Cookies

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

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

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 149kcal

Author Kare

Ingredients

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

Instructions

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

Nutrition

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

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

Yes, it’s glorious to start out the week with a fridge brimming with gloriously healthy meals in perfect glass containers. But to be honest, in my opinion, getting to that point is such a chore!

I’ve spent entire Sundays meal-prepping for the week and wondered afterwards where half my weekend went. Sunday evening, I flop on the sofa in a heap, feeling like I’ve just prepared a Thanksgiving meal. No one wants to feel like they’ve prepared a Thanksgiving meal every single weekend! Well, at least not me.

A sneaky, much easier way to prep for me is to make a meal bigger than I need, then save the rest in the fridge or freezer. Another, less fancy word for this, I suppose, is “leftovers.” Leftovers are the best!

Also, I just like to make the meals I do make easy. This hearty, savory Sheet Pan Black Bean, Sweet Potato, & Kale Breakfast Hash works perfectly on both fronts.

It cooks up one sheet pan and also – if I’m the only one partaking – gives me three mornings’ worth of breakfasts. The first, hot out of the oven, and the next two days worth in the form of leftovers. No lost Sundays, just 30 minutes or so one morning – most of it hands off. Win!

I’ve found that for me, the most satisfying breakfasts with the most staying power involve lots of protein and fiber. Lentils or beans are perfect for that. Sweet potatoes – tossed in a few spices then roasted – lend a nice dose of carbs and vitamins. Lastly, some kale. Because kale!

I kind of feel like some avocado on the side is mandatory, not only because it adds some nice healthy fat to the equation, but also because it’s delicious. I also like a smattering of scallions, maybe some salted pepitas, and – if I really want a rib-sticking situation (vegans, avert your eyes) – perhaps a poached egg on top.

Go ahead, turn on your oven and give this one a try one morning. It’s worth it! Or make it on a Sunday for breakfasts during the week, because if you’re into it, this really is a great meal prep breakfast situation. And if you are into it, please know I envy your meal-prepping dedication and stamina and I wish I was you. 🙂

More Sheet Pan Recipes

• Sheet Pan Tofu & Veggies
• American Flag Sheet Cake
• Crispy Sheet Pan Gnocchi with Veggies & Sausage

More Breakfast Recipes with Avocado

• Avocado Toast with Poached Eggs
• Cucumber Hummus Avocado Toast
• Black Bean & Avocado Breakfast Scramble
• High Protein Vegan Breakfast Bowl
• Crunchy Vegetarian Breakfast Tacos

Print

Sheet Pan Black Bean, Sweet Potato, & Kale Breakfast Hash

An easy, hearty breakfast that cooks up on a sheet pan (and makes perfect leftovers for later in the week)!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

• 1 medium sweet potato about 3/4 pound or 12 ounces, peeled and cut into 3/4-inch dice
• 1 tablespoon olive oil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon smoked paprika
• 1/2 teaspoon salt + more to taste
• 1 15-ounce can black beans, drained and rinsed
• 2 cups shredded curly kale
• Freshly ground black pepper to taste

Suggested accompaniments:

• Sliced avocado
• Poached egg
• Salsa

Instructions

• Preheat oven to 400 degrees Fahrenheit and pull out a large rimmed sheet pan.
• Place the cubed sweet potato on the sheet pan and drizzle the olive oil over the top. Sprinkle the onion powder, garlic powder, cumin, smoked paprika, and 1/2 teaspoon salt over the top. Toss with a wooden spoon or (easier) your hands to distribute the oil and spices. Try to give each piece of sweet potato as much space as possible.
• Bake until tender and beginning to brown, 15-20 minutes, tossing once halfway through. Remove from oven and add the beans and kale to the pan. Toss with a wooden spoon to mix everything together. Place in oven for another 5 minutes until the beans are warmed through and the kale has wilted.
• Remove from oven. Taste and add additional salt and pepper if desired. Serve with avocado, salsa, and/or a poached egg if desired.

Notes

Vegetarian option (if you’re a vegetarian who eats eggs):

Add a poached egg if desired.

The post Sheet Pan Vegetarian Breakfast Hash appeared first on Kitchen Treaty.

I know, I know. There are so many “best ever” and “better than” claims out there. I’ve been an offender at other times too, though whenever I name a recipe in such a way, I tend to offer it up with a full arsenal of disclaimers. Which is kind of typically me. Disclaimer girl.

But here’s the deal with these Better-Than-Starbucks Pumpkin Scones.

Obviously I didn’t conduct a nationwide taste test, but I did conduct a family-wide taste test, and the results were unanimous: This recipe, while inspired by Starbucks pumpkin scones, resulted in a pumpkin scone that actually was preferred over Starbucks.

Like, I literally brought home a Starbucks pumpkin scone and sat it next to this homemade pumpkin scone recipe and we tasted both and the homemade version won hands down.

Now, I will say that I only set out to make a duplicate of Starbuck’s most popular scone because it’s fall and hello pumpkin. I also wanted it to be a dairy-free pumpkin scone recipe because I’m a dairy avoider these days. Do the coconut oil and coconut milk make these better than Starbucks, at least according to my family? I don’t know, I really don’t.

I just know these scones are the bomb. Dot com. Or something like that.

Tender, pumpkiny, indulgent – pumpkin spice and everything nice. And perfect with a cuppa first thing in the morning. (Cuppa = coffee, in case that was too obtuse. Or too obnoxious. Either way, I apologize).

So here’s the key when you make scones: DO NOT OVERWORK THE DOUGH! Seriously, to keep your scones super duper tender, you practically mix the dough together on your countertop or whatever surface you’re shaping and cutting it on.

Here’s what I do.

I mix the dry ingredients together, then cut the coconut oil in. I use a pastry blender, but you can use knives or your fingers.

Then I add the wet ingredients and work it together – just a little bit! In the bowl.

My process shots aren’t the prettiest, are they? Stay with me.

THEN I dump it on the (clean and slightly floured) countertop.

And then I work it together – only as much as I need to! And shape it. In this case, into a square. And then I cut into six rectangles.

What shape are Starbucks pumpkin scones where you are? Here, they’re rectangular. So I made these copycats rectangular. But you can easily pat your dough into a round shape and cut your pumpkin scones into wedges. Totally fine! Whatever floats your scone! Or something like that.

After they come out of the oven, I let them cool. And then it’s about the glaze.

The double glaze situation is also a direct copy of what Starbucks does. For my pumpkin scone recipe, I brush with vanilla glaze then I doctor up what’s left with cinnamon and turmeric. Yep, turmeric. That’s how we get a bit of fall-ish color without having to resort to food coloring. Don’t worry, you can’t taste it.

These are great to make ahead and freeze. Just refrain from adding the glaze until they’re thawed and ready to serve. I’m thinking Thanksgiving morning breakfast, are you? Okay, okay, fine. Let’s get through Halloween first.

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Better-Than-Starbucks Pumpkin Scones Recipe

Ahhh … autumn in a pastry, right here. Tender, tasty, and these scones just happen to be dairy-free too!

Course Breakfast

Cuisine American

Keyword scones

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 scones

Calories 467kcal

Author Kare

Ingredients

Pumpkin scones:

• 2 cups all-purpose flour + a little more for shaping/cutting
• 1/2 cup granulated sugar
• 1/2 teaspoon fine-grain sea salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/3 cup solid coconut oil*
• 1/2 cup canned pumpkin puree
• 1/4 cup full-fat coconut milk see note**
• 1 large egg

Vanilla icing:

• 1 cup powdered confectioners sugar
• 2 tablespoons water
• 1/2 teaspoon vanilla extract vanilla bean paste, or vanilla bean powder

Cinnamon icing:

• 3 tablespoons of the vanilla icing
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric

Instructions

• Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a silpat or parchment paper. Set aside.
• To a large mixing bowl, add the flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until combined.
• Plop in the coconut oil and, using a pastry blender (or two butter knives or your hands), work the coconut oil into the flour until the mixture resembles coarse crumbs.
• To a medium bowl, add the pumpkin puree, coconut milk, and egg. Whisk together.
• Pour the wet ingredients over the dry and, with a wooden spoon or spatula, mix JUST until it starts to come together. Turn the mixture out onto a clean surface prepped with a sprinkle of flour to help prevent sticking. Finish mixing and shape the dough into an approximately 1-inch thick, 7-inch by 7-inch square. It should be a bit wet but not overly sticky – add a bit more flour if it is.
• Cut the square in half and then each half into three rectangles.
• Transfer the rectangles to your baking sheet.
• Bake about 15 minutes, until puffed, lightly browned on top, and – I feel silly describing this – but how I really know is when they look a bit dry when you peer into the little cracks.
• Remove from oven and transfer to a wire rack. Let cool completely.
• Now glaze! In a small bowl, mix together the powdered sugar, water, and vanilla. Just keep stirring, just keep stirring, until the icing is a spreadable consistency. If it’s too thick, add a few more drops of water. If it’s too thin, add more powdered sugar. Transfer three tablespoons of the icing to a small bowl and set aside – this will be used for the cinnamon icing.
• Use a pastry brush to liberally spread the icing over the scones. If it seems a bit messy/thick at first, don’t worry – it’ll smooth on out and look divine momentarily.
• Now make the cinnamon icing. Add cinnamon and turmeric to the three tablespoons of reserved icing and mix well. Transfer to a plastic baggie and squeeze the icing to one corner. Snip off a tiny bit of the corner and squeeze the glaze over the top of the scones.
• Enjoy now or let sit for a bit longer to let the glaze harden.
• Scones keep well at room temperature for 3-4 days, though they definitely don’t last that long around here.

Notes

* If your coconut oil is not in solid form, place it in the refrigerator for a bit to help it solidify.

** If the content of your can of coconut milk are separated, be sure to stir it all together and THEN measure it out.

Adapted from Shugary Sweets (who adapted from The Shoebox Kitchen who adapted from Sweet Peas Kitchen who adapted from Brown-Eyed Baker who adapted from We [Heart] Food and I think it ends there. Whew!)

Nutrition

Serving: 1scone | Calories: 467kcal | Carbohydrates: 60g | Protein: 11g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 48mg | Sodium: 520mg | Potassium: 401mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3416IU | Vitamin C: 3mg | Calcium: 297mg | Iron: 3mg

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