For a cozy fall twist on a classic treat, make these Apple Cinnamon Rolls. They’re soft, gooey, and filled with warm, spiced apples.

Recipe Tips

These cinnamon rolls are soft and fluffy, just like a cinnamon roll should be. But what sets these rolls apart from the rest is the layers of buttery apples that take them to the next level. Here are my top tips for making them.

• Wait about 5 minutes for the yeast to become frothy. If it does not, start again with fresh yeast to ensure the dough rises correctly.
• Do not add the flour all at once. You may not need all of the flour, so add it gradually until the dough becomes soft and slightly tacky.
• Cook the apples just until slightly tender. They will continue cooking in the oven, so you don’t want them to become mushy.

Ingredients

Below is a list of everything you need to make these cinnamon rolls, along with a few substitution recommendations. 

• ¼ oz packet of active dry yeast: Helps the dough rise. You can use instant yeast instead; no proofing is needed. 
• 1 cup milk: Adds richness to the dough. You can use warm water instead. 
• ½ cup granulated sugar: Helps activate the yeast. 
• ⅓ cup unsalted butter: Creates a soft texture. Use salted butter as an alternative; just decrease the added salt. 
• 1 teaspoon salt: Enhances the overall flavor. 
• 2 eggs: Binds the ingredients together. 
• 4 cups of all-purpose flour: The base of the dough. 
• ⅓ cup heavy cream: The secret ingredient that makes the rolls super moist and extra rich. Use half-and-half or whole milk as a substitute. 
• 2 large Granny Smith Apples: Adds the tart taste. You can use another type of apple, like Honeycrisp or Fuji, for a less sour taste. 
• 1 Tablespoon plus 1 teaspoon cinnamon: Coats the apples in a warm spice. Use pumpkin pie spice as a substitute. 
• ½ cup plus 2 Tablespoons salted butter: Adds a rich flavor to the filling.
• 1 cup brown sugar: Creates the caramel-like filling. 
• ½ cup salted butter: Helps to create a creamy frosting. 
• 4 oz cream cheese: The tangy base of the frosting that balances the sweetness of the filling. 
• 1 ¾ cups powdered sugar: Adds a sweet flavor to the frosting that balances the cream cheese. 
• 1 teaspoon vanilla extract: Adds a warm flavor. Use almond extract as a substitution. 
• ⅛ teaspoon salt: Enhances the flavor of the frosting. Use kosher or sea salt. 
• ½ teaspoon apple pie spice: Creates a classic Fall flavor in the frosting. Some nutmeg, cinnamon, and allspice will give a similar taste. 

Baking at High Altitude Adjustments

At higher elevations, yeast dough can rise faster since lower air pressure allows gases in the dough to expand more easily. 

Check the dough earlier during both rises. Rather than waiting for an exact amount of time, move on to the next step once the dough reaches the visual cues described in the recipe.

At elevations around 5,000 feet, start checking the first rise 10 to 15 minutes early and check the second rise after about 20 minutes.

If your dough regularly feels dry at altitude, hold back a small amount of flour during mixing and add it only as needed.

For baking, start checking the center rolls at the lower end of the baking range. A thermometer inserted into the dough portion of a center roll can help confirm doneness. Aim for approximately 190°F.

Save this recipe for your next fall breakfast or holiday brunch. If you make these Apple Pie Cinnamon Rolls, leave a comment and let us know how they turned out.

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Apple Pie Filled Cinnamon Rolls

These Apple Pie Cinnamon Rolls are soft, gooey, and swirled with spiced apples. They are a cozy Fall twist on a classic treat.

Course Breakfast

Cuisine American

Keyword apples, cinnamon rolls

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Rising Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 12 people

Calories 606kcal

Author Jenna Harrison

Equipment

• mixing bowls
• measuring cups and spoons
• whisk
• wooden spoon
• Rolling Pin
• Saucepan
• Sharp Knife
• 9×13-inch baking pan
• Electric mixer (hand or stand)
• Rubber spatula
• Cooling rack

Ingredients

DOUGH:

• 2 ¼ teaspoons active dry yeast
• 1 cup milk warmed to 90-100°F
• ½ cup granulated sugar
• ⅓ cup unsalted butter softened
• 1 teaspoon salt
• 2 large eggs
• 4 cups all-purpose flour
• ⅓ cup heavy cream

APPLE PIE FILLING:

• 2 large Granny Smith Apples diced
• 1 Tablespoon plus 1 teaspoon cinnamon
• ½ cup salted butter plus 2 tablespoons
• 1 cup brown sugar plus 1 Tablespoon

APPLE PIE CREAM CHEESE ICING

• ½ cup salted butter softened
• 4 oz cream cheese
• 1 ¾ cups powdered sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• ½ teaspoon apple pie spice

US Customary – Metric

Instructions

MAKE THE DOUGH:

• Warm the milk slightly. Dissolve the yeast in the warm milk. Cover with plastic wrap and let it sit for 5 minutes, or until it becomes frothy.
  2 ¼ teaspoons active dry yeast, 1 cup milk
• Combine the frothy milk and yeast mixture, sugar, butter, salt, and eggs in a large mixing bowl.
  ½ cup granulated sugar, ⅓ cup unsalted butter, 1 teaspoon salt, 2 large eggs
• Add the flour, one cup at a time, mixing until a dough forms.
  4 cups all-purpose flour
• Knead the dough for 2-5 minutes until smooth.
• Cover the dough with plastic wrap and let it rise for 1 hour.
• On a lightly floured surface, roll the dough into a 21×16-inch rectangle.

MAKE THE FILLING:

• While the dough is rising, in a medium pan over medium-high heat, add the apples, one teaspoon of cinnamon, and 2 tablespoons of butter, and cook for 4-5 minutes, until the apples are soft.
  2 large Granny Smith Apples, 1 Tablespoon plus 1 teaspoon cinnamon, ½ cup salted butter plus 2 tablespoons
• Mix in a medium bowl the softened butter, brown sugar, and one tablespoon of cinnamon.
  1 cup brown sugar plus 1 Tablespoon
• Spread the butter, cinnamon, and sugar mixture evenly over the dough, and then sprinkle the cooked apples on top.

SHAPE AND BAKE THE ROLLS:

• Starting from one of the long sides (21 inches), tightly roll the dough into a log.
• Using a sharp knife, cut the log into 12 rolls, each approximately 1 ½ inches wide.
• Place the cut rolls in the prepared baking pan.
• Cover the pan with plastic wrap and let the rolls rise for 30 minutes.
• While the rolls are rising, preheat the oven to 400°F (200°C).
• Once the rolls have risen, pour the heavy cream evenly over and around them.
  ⅓ cup heavy cream
• Bake for 20-25 minutes, or until golden brown

MAKE THE CREAM CHEESE ICING:

• While the cinnamon rolls are baking, prepare the icing.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and cream cheese until smooth and well combined.
  ½ cup salted butter, 4 oz cream cheese
• Gradually add the powdered sugar, ½ cup at a time, mixing until fully incorporated.
  1 ¾ cups powdered sugar
• Add the vanilla extract, salt, and apple pie spice, and cream, mixing until the icing is smooth and well combined.
  1 teaspoon vanilla extract, ⅛ teaspoon salt, ½ teaspoon apple pie spice

TO FINISH:

• Once the cinnamon rolls are baked, let them cool for 5 minutes.
• Spread the icing evenly over the warm cinnamon rolls before serving.

Notes

Make Ahead Instructions

• Dough: Shape the rolls in the baking pan, cover tightly, and refrigerate overnight. In the morning, let the rolls warm up and puff. Pour the heavy cream over them right before baking.
• Filling: Prepare the apple mixture, let it cool completely, and store it in a covered container in the refrigerator. Bring the filling near room temperature before spreading it over the dough.
• Icing: Keep the prepared frosting in an airtight container in the refrigerator. Let it soften at room temperature before using.

Storage and Reheating

• Refrigerator: Keep frosted rolls covered in the refrigerator for up to three days.
• Microwave: Heat individual rolls on a microwave-safe plate in short intervals until warm.
• Oven: Cover the rolls loosely and warm them at 300°F until heated through.

Freezing Instructions

• For the best results, freeze baked rolls without the cream cheese icing.
• Let the cinnamon rolls cool completely, wrap them tightly, and place them in a freezer-safe container for up to two months.
• Thaw the rolls overnight in the refrigerator, warm them in a low oven, and apply the fresh icing before serving.

Nutrition

Serving: 1roll | Calories: 606kcal | Carbohydrates: 83g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 399mg | Potassium: 186mg | Fiber: 3g | Sugar: 49g | Vitamin A: 955IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg

Apple Pie Cinnamon Rolls Recipe FAQs

More Breakfast Recipes

• Bakery-Style Mini Chocolate Chip Muffins
• 4-ingredient Banana Pancakes
• Maple Bar Donut
• Apple Cinnamon Streusel Muffins

The post Apple Cinnamon Rolls with Cream Cheese Icing appeared first on The Cozy Fork.

Chicken Pot Pie Pasta combines cavatappi, rotisserie chicken, vegetables, and a savory herb cream sauce with crisp puff pastry croutons.

Chicken Pot Pie Pasta with Puff Pastry Croutons

This Chicken Pot Pie Pasta keeps those familiar flavors and turns them into an easy pasta dinner. Cavatappi noodles are tossed with shredded rotisserie chicken, peas, carrots, corn, and onion in a rich herb cream sauce. Instead of leaving the crust behind, a sheet of puff pastry gets brushed with seasoned butter, baked until golden, and cut into crisp little croutons.

Those puff pastry croutons make this recipe stand apart. You still get the contrast between the creamy filling and the flaky pastry. Every person can add as many crisp pieces to their bowl as they want. If you need another chicken pasta for your weekly meal plan, we have a few great options on the site.

This recipe serves six to eight people and takes about 57 minutes from start to finish. It makes a practical family dinner when you want something comforting without having to bake a traditional pie. You can also try our chicken pot pie variation if you prefer a biscuit topping. The savory flavors in this meal would be delicious with this dessert to finish off the night.

Ingredients

For the Chicken Pot Pie Pasta

• Cavatappi pasta: The curled shape works especially well with a thick cream sauce. Rotini, fusilli, penne, or medium shells can be used in its place.
• Rotisserie chicken: Using one cooked rotisserie chicken reduces prep considerably. Leftover roasted chicken or cooked chicken breasts work too. Aim for roughly 3-4 cups of shredded chicken.
• Butter: Butter cooks the vegetables and provides the fat needed for the flour thickener. Salted or unsalted butter will work. If you use salted butter, taste the finished sauce before adding more salt.
• Frozen peas and carrots: These provide classic chicken pot pie flavor without the need to peel or chop several vegetables. A frozen mixed vegetable blend is another easy option.
• Frozen corn: Corn adds a touch of sweetness that balances the savory herbs. You can leave it out or replace it with more peas and carrots.
• Yellow onion: Chopped onion creates the savory base for the sauce. White onion or shallots can take its place.
• All-purpose flour: Flour combines with the butter to thicken the chicken pot pie sauce. Give it the full two minutes of cooking time so the finished sauce does not have a raw flour flavor.
• Heavy cream: Cream gives the sauce its rich consistency. Half and half can be substituted for a slightly lighter sauce, though the finished mixture will be a little thinner.
• Chicken broth: Broth loosens the cream sauce and adds savory chicken flavor. Low-sodium broth gives you more control over the final seasoning.
• Thyme and rosemary: These herbs provide the familiar flavor associated with chicken pot pie. Dried herbs are convenient here. Fresh herbs can be used, but you will need more since fresh herbs are less concentrated.
• Garlic powder: Garlic powder distributes evenly through the sauce without adding another ingredient to chop. Fresh minced garlic can be cooked with the onion instead.
• Poultry seasoning: This adds another layer of classic roast chicken flavor to the sauce. Poultry seasoning blends vary, but sage is often prominent. If you do not have it, a small amount of dried sage works nicely.
• Salt and black pepper: These season the cream sauce. Rotisserie chicken and broth can contain quite a bit of sodium, so tasting before serving is helpful.

For the Puff Pastry Croutons

• Puff pastry: One sheet creates a flaky topping without making pastry from scratch. Keep the pastry cold until you are ready to work with it so the layers puff nicely in the oven.
• Melted butter: Brushing the pastry with melted butter helps the herbs adhere and adds more flavor to the surface. Olive oil can be used in its place.
• Garlic powder, rosemary, and thyme: Seasoning the pastry itself makes the topping feel like part of the dish rather than plain pastry added at the end. Poultry seasoning can replace the individual herbs if needed.

For Garnishing

• Parsley: Fresh parsley adds color and a fresh finish. Chives work well, too.
• Parmesan cheese: A little grated Parmesan adds salty richness at serving time. Pecorino Romano is another option.

Recipe FAQs

Save this Chicken Pot Pie Pasta for the next time comfort food is on the dinner plan. If you make it, leave a comment and share how your family liked those flaky puff pastry croutons.

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Chicken Pot Pie Pasta

Chicken pot pie pasta is made with chicken, vegetables, and cavatappi in a savory herb sauce with flaky puff pastry croutons.

Course Main Dish

Cuisine American

Keyword chicken, pasta

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 8 people

Calories 534kcal

Author Jenna Harrison

Equipment

• Large Pot
• Colander
• Large saucepan
• baking sheet
• Small bowl
• pastry brush
• Cutting board
• Knife
• Measuring cups & spoons
• wooden spoon

Ingredients

Chicken pot pie pasta

• 12 oz cavatappi pasta
• 1 rotisserie chicken shredded
• 5 Tablespoons butter
• 1 cup frozen peas and carrots
• 1 cup frozen corn
• ½ yellow onion chopped
• 2 Tablespoons flour
• 1 cup heavy cream
• 1 cup chicken Broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon garlic powder
• ½ teaspoon poultry seasoning
• 1 teaspoon salt
• 1 teaspoon pepper

Puff Pastry Croutons

• 2 Tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon rosemary
• ½ teaspoon thyme

Garnish

• Grated Parmesan Cheese
• Parsley

US Customary – Metric

Instructions

Make the Puff Pastry Croutons

• Preheat the oven to 400°F. Spray a cookie sheet with nonstick spray and set the pan aside.
• Add the melted butter, garlic powder, thyme, and rosemary to a small bowl. Mix the ingredients together.
• Unroll the puff pastry onto the cookie sheet. Brush the garlic butter mixture over the pastry.
• Bake the pastry for 15 to 20 minutes or until golden brown.
• Take the baking sheet out of the oven and let the pastry cool.
• Cut the cooled pastry into crouton-sized pieces and set them aside.

Make the Chicken Pot Pie Pasta

• Cook and drain the cavatappi pasta according to the package directions.
• Melt the butter in a large saucepan over medium-high heat.
• Add the peas, carrots, corn, and onion to the pan. Let the mixture cook for about 5 minutes until the onion is translucent.
• Sprinkle the mixture with the thyme, rosemary, garlic powder, poultry seasoning, and flour. Let the seasoned vegetables cook for 2 minutes.
• Pour the heavy cream and chicken broth into the pan, then add the salt and pepper. Continue cooking for 4 to 5 minutes, until the mixture thickens.
• Add the shredded chicken and stir until combined.

Assemble the Pasta

• Place the cooked noodles in a serving dish.
• Pour the chicken pot pie mixture over the pasta.
• Garnish the dish with Parmesan cheese and parsley.
• Place the puff pastry croutons on top. Serve.

Notes

• Store: Transfer leftover pasta to an airtight container and refrigerate for 3 to 4 days. Store leftover puff pastry croutons separately, so they retain their texture.
• Reheat: Warm individual portions in the microwave or reheat the pasta in a saucepan over medium-low heat. Stir in a splash of chicken broth, cream, or milk if the sauce has thickened in the refrigerator.
• Freeze: Cream sauces can change texture after freezing and thawing, so this pasta is best served fresh or refrigerated. If you do freeze it, use a freezer-safe container and thaw it overnight in the refrigerator before reheating.
• Make-ahead: The puff pastry croutons can be baked earlier in the day and kept covered at room temperature until completely cool. The chicken can be shredded and the onion chopped ahead of time. For the best pasta texture, cook the noodles and sauce closer to serving.

Nutrition

Serving: 1.5cups | Calories: 534kcal | Carbohydrates: 43g | Protein: 29g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 752mg | Potassium: 262mg | Fiber: 3g | Sugar: 3g | Vitamin A: 907IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 1mg

The post Chicken Pot Pie Pasta appeared first on The Cozy Fork.

Make this Key Lime Trifle with pound cake, instant pudding, and fresh lime juice. You can assemble this no-bake dessert in eighteen minutes.

Key Lime Pie Trifle Ingredients

Here is everything you need to make this simple trifle.

• Prepared pound cake: You will need one 10-16-ounce pound cake cut into cubes. A bakery or frozen pound cake works well. Angel food cake can replace it for a lighter texture, or use homemade pound cake when you have some available.
• Cool Whip: One 8-ounce container is divided between the filling and the layers. Folding some into the pudding gives the filling a lighter consistency. Another frozen whipped topping works in its place. Homemade stabilized whipped cream can work too, though regular whipped cream tends to soften faster during storage.
• Graham cracker crumbs: One and one-half cups bring the graham cracker flavor that makes the dessert reminiscent of key lime pie. Buy crumbs or crush whole graham crackers. Vanilla wafer crumbs are another good choice.
• Instant cheesecake pudding mix: Two 3.4-ounce boxes form the base of the filling. Make certain you purchase instant pudding rather than cook and serve pudding. Instant vanilla pudding can be substituted, though the finished filling will have less cheesecake flavor.
• Cold milk: Three cups of cold milk activate and thicken the instant pudding. Whole or 2 percent milk gives the filling a creamy consistency. Keep the milk cold since instant pudding sets best when mixed with cold liquid.
• Fresh lime juice: One-half cup provides citrus flavor. Regular Persian limes work perfectly here, so there is no need to hunt down Key limes. Bottled Key lime juice can be used when fresh limes are unavailable.
• Lime zest: One tablespoon adds concentrated lime flavor without thinning the filling. Zest the limes before squeezing them. For a stronger citrus flavor, add another teaspoon.
• Fresh lime slices and extra zest: These make an easy garnish and signal the flavor before anyone takes the first scoop. Thin lime wedges can replace full slices if they fit your trifle bowl better.

How to make Key Lime Trifle

Make the pudding mixture, layer the ingredients, garnish, and serve. Let me show you how.

1. Mix Pudding: Whisk the 2 boxes of instant cheesecake pudding mix and 3 cups of cold milk together in a large mixing bowl until thick.
2. Flavor Filling: Stir ½ cup fresh lime juice and 1 tablespoon lime zest into the pudding mixture. Let the mixture sit for 5 minutes. Fold half of the 8-ounce container of Cool Whip into the lime filling.
   
3. Layer Base: Place half of the cubed pound cake in the bottom of a trifle bowl. Spread half of the lime filling on top of the pound cake.
4. Layer Crunch: Sprinkle half of the 1 ½ cups of graham cracker crumbs over the filling. Top the crumbs with half of the remaining Cool Whip.
   
5. Repeat Layers: Repeat the layers with the remaining pound cake, lime filling, graham cracker crumbs, and Cool Whip.
6. Garnish and Serve: Garnish the top of the dessert with fresh lime slices and extra lime zest. Serve the trifle immediately or chill it in the refrigerator until you are ready to eat.
   

Top Recipe Tips for Success

1. Use Cold Milk
   You must use cold milk to activate the instant pudding properly. Room temperature milk prevents the filling from setting.
2. Squeeze Fresh Citrus
   Using fresh limes yields the best flavor for the filling. Bottled juice lacks the sharp taste of fresh limes.
3. Chill Before Serving
   Allowing the dessert to rest in the refrigerator gives the layers time to meld together.

Pin this recipe to your favorite Pinterest board, so you have it ready for your next summer gathering. Sign up for the email newsletter to receive new dessert recipes directly in your inbox. 

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Key Lime Trifle

This Key Lime Trifle layers pound cake, creamy lime filling, graham cracker crumbs, and Cool Whip for an easy, refreshing no-bake dessert.

Course Dessert

Cuisine American

Keyword key lime, trifle

Prep Time 18 minutes minutes

Total Time 18 minutes minutes

Servings 8 people

Calories 360kcal

Author Jenna Harrison

Equipment

• large mixing bowl
• whisk
• Rubber spatula
• Measuring cups & spoons
• Cutting board
• Knife
• Citrus zester
• Trifle bowl

Ingredients

• 1 10-16 oz prepared pound cake cubed
• 8 oz container Cool Whip
• 1 ½ cups graham cracker crumbs
• (2) 3.4 oz boxes instant cheesecake pudding mix
• 3 cups cold milk
• ½ cup fresh lime juice
• 1 Tablespoon lime zest

GARNISH:

• Fresh Limes Sliced
• Lime zest

US Customary – Metric

Instructions

Make the Filling

• Whisk the pudding mixes and cold milk together in a large mixing bowl until thick.
  (2) 3.4 oz boxes instant cheesecake pudding mix, 3 cups cold milk
• Stir the lime juice and lime zest into the pudding mixture.
  ½ cup fresh lime juice, 1 Tablespoon lime zest
• Let the mixture sit for 5 minutes.
• Fold half of the Cool Whip into the lime filling.
  8 oz container Cool Whip

Assemble the Trifle

• Place half of the cubed pound cake in the bottom of a trifle bowl.
  1 10-16 oz prepared pound cake
• Spread half of the lime filling on top of the pound cake.
• Sprinkle half of the graham cracker crumbs over the filling.
  1 ½ cups graham cracker crumbs
• Top the crumbs with half of the remaining Cool Whip.
• Repeat the layers with the remaining pound cake, lime filling, graham cracker crumbs, and Cool Whip.
• Garnish the top of the dessert with fresh lime slices and extra lime zest.
  Fresh Limes Sliced, Lime zest
• Serve the trifle immediately or chill it in the refrigerator until you are ready to eat.

Notes

Make ahead: Assemble the trifle several hours before serving and keep it covered in the refrigerator. The cake gradually absorbs some of the filling, giving the dessert a softer consistency. For the most distinct layers and crunchier crumbs, assemble it closer to serving time.

Refrigerator: Cover leftover Key Lime Trifle tightly and refrigerate it for up to 3 days. The graham cracker layer will become softer during storage, but the flavor will still be good.

Freezing: Freezing the assembled trifle is not recommended. Pudding and whipped topping can change consistency after freezing and thawing, and the cake can become overly soft.

Thawing: Since freezing is not recommended, thawing is not needed. 

Nutrition

Serving: 1.25cup | Calories: 360kcal | Carbohydrates: 67g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 56mg | Sodium: 670mg | Potassium: 257mg | Fiber: 1g | Sugar: 42g | Vitamin A: 272IU | Vitamin C: 5mg | Calcium: 189mg | Iron: 2mg

Recipe FAQs

The post Easy Key Lime Trifle appeared first on The Cozy Fork.

Sheet Pan Key Lime Pie features a graham cracker crust and a creamy citrus filling. You can easily feed a large group with this simple dessert recipe.

Ingredients

• Graham cracker crumbs create the buttery, slightly crunchy foundation that pairs beautifully with the creamy filling. Finely crushed crumbs pack together more evenly for clean slices. Vanilla wafer crumbs can be substituted for a slightly sweeter crust.
• Granulated sugar sweetens the crust and helps it hold together as it bakes. If your graham crackers are especially sweet, you can reduce the sugar by a tablespoon or two.
• Melted butter binds the crumbs into a sturdy crust. Unsalted butter lets you control the flavor, though salted butter works well if that is what you have available.
• Fresh lime zest adds bright citrus oils directly into the crust, giving every bite extra flavor. Wash the lime thoroughly before zesting, and avoid the white pith beneath.
• Sweetened condensed milk creates the rich, creamy filling and provides the classic texture associated with key lime pie. Full-fat condensed milk produces the smoothest results.
• Egg yolks thicken the filling while creating a silky custard. Room temperature yolks blend more easily into the condensed milk.
• Fresh key lime juice gives the pie its refreshing citrus flavor. Freshly squeezed juice has a brighter taste than bottled juice. Regular Persian limes work beautifully if key limes are difficult to find. 
• Lime zest adds concentrated citrus flavor without extra liquid. A little zest goes a long way toward making the filling taste fresh.
• Vanilla extract softens the sharp citrus notes and rounds out the filling without overpowering the lime.
• Cool Whip makes an easy topping that adds lightness and balances the bright filling. Homemade whipped cream is another delicious option.
• Lime wedges and additional lime zest provide a simple garnish that makes each slice look fresh and inviting.

Recipe FAQs

Baking at High Altitude Adjustments

If you are baking above 3,500 feet, a few small adjustments will help maintain the creamy texture.

• Reduce the oven temperature to 325 degrees Fahrenheit if your oven tends to bake hot.
• Add 1 to 2 tablespoons of extra lime juice or milk if the filling appears unusually thick before baking.
• Begin checking for doneness a few minutes early since desserts can bake more quickly at higher elevations.
• Chill completely before slicing since custard-style desserts continue to firm as they cool.

Serving Ideas

This pie pairs wonderfully with fresh berries, toasted coconut, or a simple fruit salad. It is an excellent dessert for summer cookouts, Easter, Mother’s Day, baby showers, and backyard barbecues.

Leftover slices can even be frozen and enjoyed straight from the freezer for a cool summertime treat.

If you make this Sheet Pan Key Lime Pie, I would love to hear how it turned out. Leave a comment below, share your favorite topping ideas, and save this recipe for your next gathering. It is one dessert that is always ready to brighten the table.

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Sheet Pan Key Lime Pie

This Sheet Pan Key Lime Pie features a buttery graham cracker crust and a creamy lime filling. The dessert provides a bright and refreshing flavor.

Course Dessert

Cuisine American

Keyword key lime, pie, summer

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling and Chilling Time 5 hours hours

Total Time 5 hours hours 45 minutes minutes

Servings 10 people

Calories 526kcal

Author Jenna Harrison

Ingredients

Crust

• 3 cups graham crackers crushed
• ½ cup granulated sugar
• ½ cup salted butter melted
• 1 key lime zested

Filling

• 28 oz sweetened condensed milk
• 5 large egg yolks
• 1 cup fresh key lime juice
• 2 Tablespoons key lime zest
• 1 teaspoon vanilla extract

Toppings

• Cool Whip optional
• Lime wedges optional
• Lime zest optional

US Customary – Metric

Instructions

• Preheat the oven to 350°F.
• Spray a jelly roll pan with nonstick spray.
• Combine the crushed graham crackers, sugar, melted butter, and lime zest in a large bowl.
• Pour the graham cracker mixture into the prepared pan.
• Press the mixture down until it forms an even layer.
• Bake the crust for 8 to 10 minutes.
• Whisk the condensed milk, egg yolks, lime juice, lime zest, and vanilla extract together until smooth to make the filling.
• Pour the filling over the baked crust.
• Bake the pie for 15 to 20 minutes.
• Allow the pie to cool to room temperature for about 1 hour.
• Chill the dessert in the refrigerator for at least 4 hours.
• Slice the pie into portions.
• Top each slice with a dollop of Cool Whip, lime zest, and a lime wedge.
• Serve the pie chilled.

Notes

Storage

Store leftovers covered in the refrigerator for up to 4 days.

Freezing

Freeze individual slices or the entire pie without the topping for up to 2 months. Wrap tightly in plastic wrap, then foil, or place in an airtight container.

Thawing

Transfer the pie to the refrigerator overnight before serving.

Reheating

This dessert is served chilled and does not need reheating.

Make Ahead

This recipe is an excellent make-ahead dessert. Prepare it one day in advance and add the topping just before serving.

Nutrition

Serving: 1piece | Calories: 526kcal | Carbohydrates: 77g | Protein: 10g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 143mg | Sodium: 357mg | Potassium: 391mg | Fiber: 1g | Sugar: 60g | Vitamin A: 634IU | Vitamin C: 12mg | Calcium: 267mg | Iron: 2mg

The post Easy Sheet Pan Key Lime Pie appeared first on The Cozy Fork.

Skip the sandwich shop and make this hearty breakfast bagel sandwich recipe. It’s loaded with eggs, maple sausage, honey ham, two kinds of cheese, jalapeños, and homemade chive cream cheese.

Ingredients

• Eggs create the fluffy center of every sandwich. Baking them in one pan makes each serving uniform and much easier to assemble. Large eggs work best for this recipe. Egg whites can replace some of the whole eggs if preferred.
• Milk helps soften the eggs and gives them a lighter texture. Whole milk adds richness, though two percent or a dairy-free milk works well too.
• Salt and pepper season the eggs without covering the flavor of the other ingredients. Freshly cracked black pepper gives the best flavor.
• Egg bagels provide a chewy, slightly rich base that holds up well to the hearty filling. Everything bagels, plain bagels, Asiago bagels, or sesame bagels are all great choices.
• Honey ham adds a little sweetness that pairs beautifully with the maple sausage. Smoked ham, Black Forest ham, turkey, or Canadian bacon can easily be substituted.
• Maple sausage brings savory flavor with just a hint of sweetness. Breakfast sausage, spicy sausage, or even cooked bacon work well if you want a different flavor profile.
• Jarred sliced jalapeños add brightness and a little heat. Fresh jalapeños can add extra crunch, or leave them out for a milder sandwich.
• Pepper jack cheese melts beautifully while adding a touch of spice. Monterey Jack or cheddar is an easy substitute.
• Havarti cheese becomes creamy and smooth when heated. Swiss, provolone, or mozzarella are all delicious alternatives.
• Cream cheese creates the rich base for the homemade spread. Full-fat cream cheese gives the smoothest texture, though reduced-fat cream cheese works too.
• Fresh chives bring fresh onion flavor without overpowering the sandwich. Green onions can replace the chives if needed.
• Milk, garlic powder, and salt loosen and season the cream cheese for an easy-to-spread consistency.

Recipe FAQs

Cooking at Altitude Adjustments

This recipe adapts well for higher elevations.

• Add 1 to 2 extra tablespoons of milk to help keep the baked eggs soft.
• Check the eggs after 10 to 12 minutes since they may cook faster.
• Watch the bagels during reheating since bread can dry more quickly at altitude.

If you make this Breakfast Bagel Sandwich, I would love to hear how it turned out. Leave a comment below, share your favorite variations, and save this recipe for your next weekend breakfast or meal prep session.

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Loaded Breakfast Bagel Sandwich

Now you can skip the sandwich shop with this hearty breakfast bagel sandwich! Loaded with eggs, sausage, ham, cheese, jalapeños, and chive cream cheese.

Course Breakfast

Cuisine American

Keyword breakfast sandwich, copycat recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 861kcal

Author Jenna Harrison

Equipment

• 9×13-inch baking dish
• Medium mixing bowl
• whisk
• Measuring cups & spoons
• Rubber spatula
• Biscuit cutter
• Cutting board
• Sharp Knife
• Mixing spoon

Ingredients

Egg Mixture

• 6 large eggs
• 2 Tablespoons milk
• ½ teaspoon salt
• ½ teaspoon pepper

Bagel Ingredients

• 6 egg bagels
• ½ lb sliced deli honey ham
• 9 oz maple sausage cooked and chopped
• ⅓ cup jalapeños sliced and in a jar
• 6 slices of pepper jack cheese
• 6 slices of Havarti cheese

Chive Cream Cheese

• ¾ cup plain cream cheese softened
• 4 Tablespoons chives chopped
• 1 teaspoon milk
• ¼ teaspoon garlic powder
• Pinch of salt

US Customary – Metric

Instructions

Make the Eggs

• Preheat the oven to 350°F.
• Grease a 9-by-13-inch baking pan.
• Whisk the eggs, milk, salt, and pepper together in a medium bowl.
  6 large eggs, 2 Tablespoons milk, ½ teaspoon salt, ½ teaspoon pepper
• Pour the egg mixture into the prepared pan.
• Bake the eggs for 12 to 15 minutes.
• Let the eggs cool for 5 minutes.
• Use a biscuit cutter to cut out 6 egg rings.

Make the Chive Cream Cheese

• Add the softened cream cheese, chives, milk, garlic powder, and salt to a mixing bowl.
  ¾ cup plain cream cheese, 4 Tablespoons chives, 1 teaspoon milk, ¼ teaspoon garlic powder, Pinch of salt
• Mix the ingredients until they are combined.

Assemble the Sandwich

• Slice all of the bagels in half.
  6 egg bagels
• Spread 2 Tablespoons of the chive cream cheese on the bottom half of each bagel.
• Place the chopped sausage on top of the cream cheese.
  9 oz maple sausage
• Add a few slices of jalapeños over the sausage.
  ⅓ cup jalapeños
• Add the pepper jack cheese.
  6 slices of pepper jack cheese
• Add a few slices of ham.
  ½ lb sliced deli honey ham
• Add the baked egg round.
• Place the Havarti cheese on top of the egg round.
  6 slices of Havarti cheese
• Microwave each sandwich for 1 minute.
• Put the bagel top on and slice the sandwich in half.
• Serve the breakfast sandwiches immediately.

Nutrition

Serving: 1bagel sandwich | Calories: 861kcal | Carbohydrates: 59g | Protein: 46g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 313mg | Sodium: 1974mg | Potassium: 493mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1218IU | Vitamin C: 8mg | Calcium: 418mg | Iron: 3mg

The post Ultimate Breakfast Bagel Sandwich appeared first on The Cozy Fork.

Apple Dump Cake layers sweet apple filling with a buttery cake mix and nuts, making an easy baked dessert with a crisp topping and soft center.

Ingredients

You only need 4 simple ingredients to make this cake.

• Apple pie filling: Two cans of apple pie filling create the sweet, fruity base. Choose your favorite brand, or stir in a little cinnamon or apple pie spice for even more flavor. Homemade apple pie filling works beautifully if you have it on hand.
• Yellow or spice cake mix: The dry cake mix becomes the golden topping as it bakes. Yellow cake mix creates a classic buttery flavor, while spice cake mix adds extra warmth with cinnamon and spices. Both options work wonderfully.
• Pecans or walnuts: Chopped pecans add a rich, buttery crunch that pairs beautifully with apples. Walnuts are another excellent choice if you prefer a slightly earthier flavor. If you need a nut-free dessert, simply leave them out.
• Unsalted butter: Melted butter is poured over the dry cake mix, helping create a crisp, golden topping. Unsalted butter gives you better control over the flavor, though salted butter works if that is what you have available.
• Vanilla ice cream (optional): A scoop of cold vanilla ice cream melts into the warm cake for an irresistible dessert.
• Caramel sauce (optional): A drizzle adds another layer of sweet flavor that pairs perfectly with the apples.

Recipe FAQs

Baking at High Altitude Adjustments

If you are baking above 3,500 feet, this recipe needs only a few small adjustments.

• Add 2 to 3 tablespoons of extra melted butter if any part of the cake mix remains dry.
• Check the dessert after about 30 minutes, since baked goods often finish more quickly at higher elevations.
• If the topping browns before the filling is bubbling, loosely cover the pan with foil for the remaining baking time.

If you make this Apple Dump Cake, we would love to hear how it turned out! Leave a comment below, share your favorite variation, and save this recipe for the next time you need an easy dessert that everyone will enjoy.

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Apple Dump Cake

Apple Dump Cake is an easy dessert made with apple pie filling, buttery cake mix, and crunchy pecans for a warm, cozy treat everyone loves.

Course Dessert

Cuisine American

Keyword dump cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 people

Calories 476kcal

Author Jillian Wade

Equipment

• 13×9-inch baking dish
• Measuring cup
• Microwave safe-bowl
• Rubber spatula

Ingredients

• 2 cans apple pie filling 21 oz each
• 1 box yellow or spice cake mix 15.25 oz, dry
• 1 cup pecans or walnuts chopped
• ¾ cup unsalted butter melted

For Serving (Optional)

• Vanilla ice cream
• Caramel sauce

US Customary – Metric

Instructions

• Preheat the oven to 350°F.
• Lightly coat a 13×9-inch baking dish with cooking spray and dust with flour.
• Spread the apple pie filling evenly in the bottom of the dish.
• Sprinkle the dry cake mix evenly over the filling.
• Drizzle the melted butter over the top, covering as much of the dry mix as possible.
• Sprinkle the chopped nuts over the top.
• Bake for 35 to 40 minutes, until the top is golden and the center is set.
• Remove from the oven and let cool before serving.
• Serve with vanilla ice cream and caramel sauce if desired.

Notes

Storage

Store leftover Apple Dump Cake in an airtight container in the refrigerator for up to 4 days.

Freezing

Wrap the cooled baking dish tightly with plastic wrap, then foil, or transfer portions to freezer-safe containers. Freeze for up to 3 months.

Thawing

Place the frozen dessert in the refrigerator overnight before reheating.

Reheating

Warm individual portions in the microwave for 30 to 45 seconds, or reheat larger portions in a 325-degree Fahrenheit oven until warmed through.

Make Ahead

Assemble the layers up to several hours before baking and refrigerate. Add the melted butter just before placing the dish in the oven for the best topping.

Serving Suggestions

Apple Dump Cake is wonderful served warm with vanilla ice cream and caramel sauce. Fresh whipped cream, a sprinkle of cinnamon, or a handful of toasted pecans make delicious additions. It is equally at home on a holiday dessert table or on a casual family dinner table.

Nutrition

Serving: 1slice | Calories: 476kcal | Carbohydrates: 55g | Protein: 4g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 473mg | Potassium: 86mg | Fiber: 2g | Sugar: 29g | Vitamin A: 539IU | Vitamin C: 0.1mg | Calcium: 150mg | Iron: 2mg

The post Cozy Apple Dump Cake with Pecans appeared first on The Cozy Fork.

This Crockpot Marry Me Chicken keeps things simple by cooking the chicken in a slow cooker. The result is tender chicken in a creamy Parmesan sauce with garlic and sun-dried tomatoes. 

Ingredients

• Boneless skinless chicken breasts are the heart of this recipe. They become incredibly tender after several hours in the slow cooker. Boneless skinless chicken thighs are an excellent substitute if you prefer darker meat with a richer flavor.
• Italian dressing mix adds herbs, spices, and plenty of savory flavor without requiring you to measure several seasonings individually. If you prefer, homemade Italian seasoning mixed with a little garlic powder, onion powder, and salt works well.
• Sun-dried tomatoes bring a rich tomato flavor that beautifully balances the creamy sauce. Oil-packed, sun-dried tomatoes add even more richness. If using dry-packed tomatoes, soften them in warm water before chopping.
• Chicken broth serves as the cooking liquid, keeping the chicken juicy throughout the cooking process. Low-sodium broth gives you more control over the final seasoning.
• Heavy cream creates the rich texture that makes this sauce so satisfying. Half and half can be used for a lighter version, though the sauce will not be quite as thick.
• Grated Parmesan cheese melts into the cream to create a smooth, cheesy sauce. Freshly grated Parmesan melts more smoothly than the pre-shredded variety.
• Garlic adds plenty of savory flavor. Fresh garlic gives the best results, though jarred minced garlic can save a little time.
• Salted butter adds richness and helps bring the sauce together. Unsalted butter is a great choice if you are watching the salt level.
• Salt, black pepper, and paprika round out the seasoning. Smoked paprika creates a slightly deeper flavor if you enjoy a hint of smokiness.
• Fresh basil adds a fresh finish that brightens the rich sauce. Fresh parsley makes another excellent garnish.

How To Make Crockpot Marry Me Chicken

Chicken breasts slowly cook with Italian seasoning, garlic, chicken broth, butter, and sun-dried tomatoes until perfectly tender. Heavy cream and Parmesan are stirred in during the final 30 minutes, creating a rich, creamy sauce that is perfect over your favorite side dish.

1. Prep the Chicken: Place the 3 pounds of boneless, skinless chicken breasts in the bottom of the slow cooker. Sprinkle the 1 package of Italian dressing mix, along with 1 teaspoon each of salt, black pepper, and paprika, evenly over the meat.
2. Assemble: Pour the 1 cup of chicken broth over the seasoned meat. Add the 1 cup of chopped sun-dried tomatoes, 4 minced garlic cloves, and 2 Tablespoons of butter into the crockpot.
3. Cook: Cover the slow cooker. Cook on Low for 5 to 6 hours or on High for 2½ hours, until the chicken is cooked through and tender.
   
4. Add Dairy and Cook: Whisk the 2 cups of heavy cream and 1 cup of grated Parmesan cheese together in a small bowl. 
5. Cook Slightly Longer: Cover the pot. Continue cooking for 30 minutes, until the sauce is creamy and the cheese has completely melted.
6. Serve: Garnish with fresh basil. Serve over pasta or mashed potatoes.
   

Marry Me Crockpot Chicken Recipe FAQs

If you make this Crockpot Marry Me Chicken, we would love to hear how it turned out. Leave a comment below, share your favorite side dish to serve with it, and save this recipe for the next time you need an easy dinner that feels extra special.

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Crockpot Marry Me Chicken

This Crockpot Marry Me Chicken lets the slow cooker do the work, creating tender chicken in a creamy Parmesan sauce with garlic and sun-dried tomatoes.

Course Main Dish

Cuisine American

Keyword chicken, crockpot recipes

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 people

Calories 698kcal

Author Jenna Harrison

Equipment

• Crockpot (slow cooker)
• Measuring cups & spoons
• Cutting board
• Chef’s knife
• mixing bowl
• whisk
• Wooden spoon or silicone spatula
• Grater

Ingredients

• 3 pounds boneless skinless chicken breasts
• 1 oz package Italian dressing mix
• 1 cup sun-dried tomatoes chopped
• 1 cup chicken broth
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 4 cloves garlic minced
• 2 Tablespoons salted butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika

Garnish

• Fresh basil

US Customary – Metric

Instructions

• Place the chicken breasts in the slow cooker.
• Sprinkle the Italian dressing mix, salt, pepper, and paprika evenly over the chicken.
• Add the chicken broth, sun-dried tomatoes, garlic, and butter.
• Cover and cook on Low for 5 to 6 hours or High for 2½ hours, until the chicken is tender.
• About 30 minutes before serving, whisk together the heavy cream and Parmesan cheese. Stir the mixture into the slow cooker.
• Cover and continue cooking for 30 minutes, until the sauce is creamy and the cheese has melted.
• Garnish with fresh basil and serve over pasta, mashed potatoes, or rice.

Notes

Please note that the nutrition estimates are just for the chicken and the sauce. 

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze the cooked chicken and sauce in freezer-safe containers for up to 3 months. Cream-based sauces can separate slightly after freezing, though they usually come back together during reheating with a gentle stir.

Thawing

Transfer frozen portions to the refrigerator overnight before reheating.

Reheating

Warm leftovers slowly on the stovetop over low heat or in the microwave using 50 percent power, stirring occasionally. Add a splash of chicken broth or cream if the sauce becomes too thick.

Make Ahead

Everything except the cream and Parmesan can be added to the slow cooker insert the night before. Cover and refrigerate overnight. Place the insert into the slow cooker the next day and begin cooking. Stir in the cream and Parmesan during the final 30 minutes as directed.

Serving Ideas

This creamy chicken is delicious served over fettuccine, penne, mashed potatoes, white rice, buttered egg noodles, or creamy polenta. Add roasted broccoli, green beans, asparagus, or a crisp green salad to complete the meal. Warm garlic bread is perfect for soaking up every bit of the creamy Parmesan sauce.

Nutrition

Calories: 698kcal | Carbohydrates: 18g | Protein: 58g | Fat: 44g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 260mg | Sodium: 1654mg | Potassium: 1602mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1822IU | Vitamin C: 11mg | Calcium: 240mg | Iron: 3mg

The post Crockpot Marry Me Chicken appeared first on The Cozy Fork.

If you love traditional lemon bars, you will love these lemon blondies. They are soft, chewy, loaded with white chocolate, and then topped with a bright lemon glaze. 

This recipe comes together using everyday ingredients and requires no complicated baking techniques. The batter is mixed in one bowl, spread into a pan, and baked until the edges are lightly golden while the center stays soft and chewy. The combination of brown sugar and butter creates a rich blondie base that perfectly balances the bright lemon. They are just as welcome on a holiday dessert table as they are in a lunchbox.

Ingredients

Blondies

• Unsalted butter creates the rich foundation that gives blondies their signature chewy texture. Melted butter mixes easily into the batter and keeps every bite soft. Salted butter may be used if that is what you have. Simply reduce the added salt slightly.
• White sugar adds sweetness while helping create lightly crisp edges.
• Light brown sugar is what gives these blondies their deep caramel flavor and chewy texture. Dark brown sugar can be substituted for an even richer flavor.
• Large eggs provide structure while keeping the bars soft and rich. Room temperature eggs blend into the batter more smoothly.
• Vanilla extract rounds out the flavors and complements both the lemon and white chocolate. Almond extract can be used for a different flavor profile, though only a small amount is needed.
• Fresh lemon zest is where most of the lemon flavor comes from. The fragrant oils in the zest create a bright citrus taste that bottled juice simply cannot match. Meyer lemons offer a sweeter option when they are in season.
• Fresh lemon juice adds citrus flavor and balances the batter’s sweetness. Freshly squeezed juice gives the best results.
• All-purpose flour provides structure without making the blondies heavy. Measure carefully by spooning the flour into the measuring cup and leveling it off.
• Baking powder gives the blondies a slight lift while keeping the center soft.
• Salt balances the sweetness and brings out the buttery flavor.
• White chocolate chips melt into little pockets of creamy sweetness throughout the blondies. White chocolate chunks may be substituted for larger pieces that melt throughout the bars.

Lemon Glaze

• Powdered sugar creates a smooth glaze that sets beautifully on top.
• Fresh lemon juice thins the glaze while adding another layer of citrus flavor. Add it gradually until the glaze reaches a pourable consistency.
• Fresh lemon zest finishes the glaze with bright lemon aroma and a beautiful appearance.

Recipe FAQs

Baking at High Altitude Adjustments

For elevations above 3,500 feet:

• Reduce the baking powder to about ⅓ teaspoon.
• Increase the flour by 2 tablespoons.
• Add 1 to 2 tablespoons of additional lemon juice or milk if the batter feels especially thick.
• Begin checking for doneness about 3 to 5 minutes earlier since baking times often vary with altitude.

We would love to hear how these Lemon Blondies turned out in your kitchen. Leave a comment below, share your favorite way to serve them, and save this recipe so it is ready the next time you are craving a bright, buttery dessert.

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Lemon Blondies

If you love lemon bars, you’ll love these lemon blondies. They’re soft, chewy, filled with white chocolate chips, and topped with a bright lemon glaze.

Course Dessert

Cuisine American

Keyword blondies, lemon

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Cool Time 30 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 9 people

Calories 545kcal

Author Jenna Harrison

Equipment

• 8×8-inch baking pan
• mixing bowls
• Measuring cups & spoons
• Electric mixer or stand mixer
• Rubber spatula
• whisk
• Microplane or zester
• Knife for cutting bars

Ingredients

• ¾ cup unsalted butter
• ¾ cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 Tablespoon lemon zest
• 2 Tablespoons lemon juice
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup white chocolate chips

Lemon Glaze

• ½ cup powdered sugar
• 1 to 2 Tablespoons lemon juice
• 1 Tablespoon lemon zest

US Customary – Metric

Instructions

• Preheat the oven to 350°F.
• Move the oven rack to the bottom position.
• Place parchment paper in an 8-by-8-inch baking pan and set the pan aside.
• Mix the flour, baking powder, and salt together in a medium bowl and set the mixture aside.
  2 cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
• Add the butter, granulated sugar, and brown sugar to a large mixing bowl. Mix the ingredients until they are combined.
  ¾ cup unsalted butter, ¾ cup granulated sugar, 1 cup light brown sugar
• Add the eggs and vanilla to the bowl and mix until combined.
  2 large eggs, 1 teaspoon vanilla extract
• Pour the lemon juice and the lemon zest into the bowl. Mix the batter until the ingredients are combined.
  1 Tablespoon lemon zest, 2 Tablespoons lemon juice
• Slowly add the flour mixture and mix until combined.
• Fold the white chocolate chips into the batter.
  1 cup white chocolate chips
• Spread the thick batter into the prepared baking pan.
• Bake the blondies for 35 to 40 minutes until the edges are lightly browned.
• Let the bars cool for 30 minutes.
• Whisk the powdered sugar, lemon juice, and zest together in a small bowl.
  ½ cup powdered sugar, 1 to 2 Tablespoons lemon juice, 1 Tablespoon lemon zest
• Pour the icing over the top of the cooled dessert.
• Cut the blondies into 12 squares.
• Garnish the squares with a slice of lemon before serving.

Notes

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. They may be refrigerated for up to 1 week. Bring them to room temperature before serving for the softest texture.

Freezing

Freeze the blondies without the lemon slices for up to 3 months. Wrap individual squares in plastic wrap before placing them in a freezer-safe container.

Thawing

Transfer the blondies to the refrigerator overnight, or let them sit at room temperature for about 1 hour.

Make Ahead

Bake the blondies one day in advance. Add the glaze once the bars have completely cooled. The flavor becomes even better after resting overnight.

Nutrition

Serving: 1bar | Calories: 545kcal | Carbohydrates: 81g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 130mg | Potassium: 146mg | Fiber: 1g | Sugar: 59g | Vitamin A: 533IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 2mg

The post Glazed Lemon Blondies appeared first on The Cozy Fork.

No campfire? No problem. Make gooey grilled s’mores without a campfire. These easy foil packets melt chocolate and marshmallows into the ultimate summer dessert.

Ingredients

You only need 3 simple ingredients to make this recipe.

• Graham crackers create the classic crunchy exterior that softens slightly as the heat circulates inside the foil packet. Use traditional honey, cinnamon, or chocolate graham crackers for a richer dessert.
• Marshmallows become soft and stretchy as they warm. Regular-sized marshmallows work perfectly here, though large marshmallows can be used if that is what you have available. Mini marshmallows work too, just use a generous handful in each packet.
• Chocolate bars melt into every corner of the s’more. Classic milk chocolate delivers that nostalgic flavor, though dark chocolate, cookies-and-cream bars, or peanut butter cups are fun variations for different occasions.

You know what goes well with a s’more? A delicious dirty soda!

Recipe FAQs

Leave a 5-star rating and a review below if you make these Grilled S’mores. Your feedback helps others find this recipe. Take a picture of your dessert and tag me us Instagram.

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Grilled S’mores

Skip the campfire and toss these grilled s’mores on the grill instead. The foil packets turn graham crackers, chocolate, and marshmallows into a hot, melty dessert everyone will love.

Course Dessert

Cuisine American

Keyword grilling recipes

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8 people

Calories 189kcal

Author An Easy Budget Recipes Original!

Equipment

• Grill
• Aluminum foil
• tongs

Ingredients

• 8 whole graham crackers broken in half
• 8 regular-sized marshmallows
• 4 (1.55 oz) milk chocolate bars broken into 8 pieces

US Customary – Metric

Instructions

• Preheat the grill to medium heat.
• Lay out 8 pieces of aluminum foil.
• Place one half of a graham cracker on each piece of foil.
  8 whole graham crackers
• Add one piece of chocolate on top of each graham cracker.
  4 (1.55 oz) milk chocolate bars
• Place one marshmallow on top of the chocolate.
  8 regular-sized marshmallows
• Top with another half of a graham cracker to form a sandwich.
• Wrap each s’more tightly in foil.
• Place the foil packets on the grill over indirect heat. Cook for 4 to 5 minutes until the marshmallows are soft and the chocolate is melted.
• Carefully remove from the grill, unwrap, and serve right away.

Notes

Leftovers: I do not recommend storing leftover grilled s’mores. The graham crackers will absorb the moisture from the melted marshmallows and become very soggy as they sit. Make these fresh right before eating.

Nutrition

Serving: 1s’more | Calories: 189kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Sodium: 101mg | Potassium: 87mg | Fiber: 2g | Sugar: 18g | Calcium: 16mg | Iron: 1mg

The post Grilled S’mores That Are Ready in Just 10 Minutes appeared first on The Cozy Fork.

This grilled salmon uses a simple brine to keep the fish moist and well-seasoned, then cooks quickly on the grill for a tender, flaky result.

Grilling salmon gives it a wonderful flavor and texture. We cook the filets directly on the grill grates to give them authentic grilled flavor and grill marks, while keeping them tender and juicy in the middle.

If you are looking for quick and easy fish recipes, this one will not let you down. Try oven-baked salmon for another simple, tasty way to prepare it.

Grilled Salmon Ingredients

• Sea salt is the foundation of the brine. It seasons the fish throughout and helps the salmon retain moisture during cooking. Kosher salt can be substituted if needed, though you may need to adjust the amount slightly.
• Water creates the base of the brine. Dividing the water allows the salt to dissolve quickly in the heated portion, then cool more quickly once combined with the remaining water.
• Lemon adds a bright citrus flavor that beautifully complements the richness of salmon. Lime slices can be used for a slightly different flavor profile.
• Whole peppercorns bring subtle warmth to the brine without overpowering the fish. Cracked black pepper may be substituted in a pinch.
• Fresh parsley adds fresh herbal notes. Fresh dill, thyme, or rosemary can be used for a different flavor variation.
• Salmon fillets are the star of the recipe. Wild-caught salmon offers a rich flavor, while farm-raised salmon tends to be slightly milder and more buttery. Both work well.
• Salt and pepper season the exterior before grilling and add another layer of flavor.
• Lemon wedges add a fresh burst of citrus right before serving.
• Fresh herbs such as parsley or dill create a beautiful presentation and add fresh flavor.
• Vegetable oil helps prevent sticking and makes it easier to remove the salmon from the grill.

How To Make Grilled Salmon

1. To start the salmon brine, bring the sea salt and 1 quart of water to a boil in a medium saucepan. Remove the pan from the heat once it starts boiling.
2. Add the remaining water, lemon, peppercorns, and parsley to a brining container or a resealable bag.
   
3. Pour the hot salt water into the brining container and allow it to cool to room temperature.
4. When the brine has cooled, add the salmon and refrigerate for 1 to 2 hours.
   
5. After that, remove the salmon from the refrigerator and pat it dry with paper towels.
6. Get your grill ready by oiling the grates. Then preheat it to about 450 degrees F. If the salmon filets have skin, place them skin side down on the grill. If they do not, place them presentation side down.
   
7. Grill each side for 4 to 5 minutes, depending on the thickness of the salmon. When the filets are ready, they will become opaque and flake with a fork.
8. Once they are cooked to your desired doneness, remove them from the grill and let them rest for a few minutes before serving.
   

Recipe FAQs

Grilling Salmon at Higher Altitudes

Grilling temperatures remain fairly consistent at altitude, though there are a few adjustments that can help:

• Keep the grill fully preheated before adding the salmon.
• Fish may cook slightly faster due to lower humidity.
• Use an instant-read thermometer for the most accurate results.
• Watch for visual cues such as opaque flesh and easy flaking.

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Easy Grilled Salmon

This grilled salmon comes off the grill tender, flaky, and packed with flavor thanks to an easy brine that keeps every bite juicy.

Course Main Dish

Cuisine American

Keyword grill recipes, salmon

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Brine Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 people

Calories 247kcal

Author Easy Budget Recipes

Equipment

• Small saucepan
• Large container or resealable bag
• measuring cups and spoons
• Knife
• Cutting board
• Grill
• Grill tongs or spatula
• instant-read thermometer

Ingredients

Brine

• ¼ cup sea salt
• 4 quarts water divided
• 1 lemon sliced
• ¼ teaspoon whole peppercorns
• 3 sprigs fresh parsley

Salmon

• 6 salmon fillets about 6 ounces each
• Salt and pepper to taste
• Lemon wedges for serving if desired
• Fresh herbs for garnish if desired
• vegetable oil for oiling grates

US Customary – Metric

Instructions

Make the Brine

• In a small saucepan, combine the sea salt with 1 quart of water. Bring to a boil and stir until the salt dissolves. Remove from heat.
• In a large container or resealable bag, add the remaining 3 quarts of water, sliced lemon, peppercorns, and parsley.
• Pour the hot salt water into the container and let the mixture cool to room temperature. You can refrigerate it to speed this up.

Brine the Salmon

• Once cooled, add the salmon to the brine. Refrigerate for 1 to 2 hours.
• Remove the salmon from the brine and pat dry with paper towels.

Grill the Salmon

• Preheat the grill to 450°F and oil the grates.
• Place the salmon on the grill skin side down. If the fillets are skinless, place them presentation-side down first.
• Grill for 4 to 5 minutes per side, depending on thickness. The salmon should turn opaque and flake easily with a fork. 120 to 125°F for medium rare, and 145°F for well done.
• Remove from the grill and let rest for a few minutes.

Serve

• Serve with lemon wedges and garnish with fresh herbs if desired.

Notes

Storage Instructions

Refrigerator

Store leftover salmon in an airtight container in the refrigerator for up to 3 days.

Freezing

Allow the salmon to cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. Freeze for up to 2 months.

Thawing

Transfer frozen salmon to the refrigerator and allow it to thaw overnight before reheating.

Reheating

For the best texture, reheat on the grill over medium-low heat for several minutes.

You can also reheat in a 350°F oven for 3 to 5 minutes or until warmed through.

Make Ahead Tips

The brine can be prepared up to one day in advance and stored in the refrigerator.

The salmon can be brined earlier in the day and grilled shortly before serving.

Nutrition

Serving: 1fillet | Calories: 247kcal | Carbohydrates: 2g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 4823mg | Potassium: 864mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 115IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg

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