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Easy Healthy Golden Milk Latte This recipe for Golden Milk Latte with Turmeric is the perfect warm drink with antioxidants. Make it with milk & honey, or low carb and vegan! 5 from 3 votes Print Pin Rate Course: Breakfast, Coffee Break, Drink, DrinksCuisine: American, HealthyKeyword: Easy Healthy Golden Milk Turmeric Latte Prep Time: 15 minutesTotal Time: 15 minutes

These thick and chewy M&M Cookie Bars are made with basic pantry staples and capture all the chewy deliciousness of regular M&M cookies without needing to scoop or roll the dough! Oh how I love a delicious cookie bar! If you like these, don’t miss my Oatmeal Chocolate Chip Cookie Bars, Sugar Cookie Bars, and Magic Bars. M&M Cookie Bars cut into squares on a board with parchment paper. There’s nothing you wont LOVE about these M&M Cookie Bars but you’ll especially love how easy they are to make! No rolling or chilling the dough or baking several batches–just press everything into a 9×13 pan and bake! They feed a crowd and everyone always raves about them! What’s not to love about super soft, chewy, cookie bars loaded with M&M candies? How to Make M&M Cookie Bars: 1. Combine dry ingredients: flour, baking powder, baking soda and salt in a medium bowl; set aside. 2. Combine wet ingredients: Add butter, sugar and brown sugar to a large mixing bowl or stand mixer and beat well until creamed together. Add egg and vanilla and mix until combined. Gradually mix in the dry ingredients and mix until combined. Two process photos for making M&M cookie dough in a mixing bowl. 3. Add chocolate: Stir in chocolate chips and m&m’s. 4. Bake: Press dough into a greased 9×13” pan and bake at 350 degrees F. for 18-25 minutes. Remove from pan and let cool completely. Pull up on the sides of parchment paper to remove bars from the pan and cut into squares. A pan with M&M Cookie Bars dough, then a photo of the baked bars, cut into squares. Make Ahead And Freezing Instructions: To make ahead: The cookie dough can be made 2-3 days ahead of time, stored in the refrigerator. To freeze: allow baked bars to cool completely after cooking and cut them into squares. Place squares into a freezer safe bag or container and freeze for up to 3 months. Cookie dough can also be frozen for up to 3 months. Recipes Variations: Add nuts: chopped walnuts or pecans Substitute the chips: feel free to add or substitute your favorite “chips”, like peanut butter or white chocolate chips. Looking for more Cookie and Bar recipes? Try these: S’more Cookie Bars Toffee Chocolate Chip Bars The BEST Mint Brownies Sugar Cookie Bars Best Ever Peanut Butter Bars

These double chocolate chip M&M cookies are easy to make, only 20 minutes from start to finish. Plus no chilling of the dough! These m&m cookies are chocolate-y, chewy & soft and loaded with m&ms and chocolate chips. double chocolate chip cookies with m&ms and chocolate chips on cooling rack How to make double chocolate chip cookies with m&ms First, there’s no need to chill this dough before you bake it, yay!!!! To make chewy chocolate M&M cookies, start by beating the butter and brown sugar with a mixer until fluffy. Add in the egg and vanilla extract and beat again. Combine the dry ingredients in a separate bowl, then add them to the wet ingredients, mixing with a spatula. Use a cookie scoop to drop dough balls onto a silicone lined baking sheet. Press the m&ms and chocolate chips all around the outside of the dough ball. Bake and let them cool! hand holding double chocolate chip cookie with m&ms and chocolate chips How to properly measure flour for cookies Properly measuring flour in any baked good recipe is very crucial. Spoon flour into the measuring cup, then use a butter knife to level it off. This is the proper and accurate way to measure flour. Do not pack the flour down into the measuring cup. Do not stick the measuring cup into the flour bag and scoop it out. This will result in too much flour in the recipe, making it dry. double chocolate chip cookies with m&ms and chocolate chips stacked in a pile Can I use regular m&ms in place of mini m&ms? Yes, definitely! Chocolate chip cookies with m&ms will turn out great with either mini m&ms or regular m&ms. They are also a great chocolate cookie to make for christmas – just use red and green m&ms to make chocolate m&m christmas cookies! Gluten free M&M Cookies I recommend using King Arthur All Purpose Gluten Free Flour as a one for one substitute for regular all-purpose flour. We have used that flour with AWESOME results to make these cookies gluten free! double chocolate chip cookie dough balls with m&ms and chocolate chips on silicone baking mat How to make cookies that LOOK AWESOME with lots of add ins Okay, so cookies taste great, but we want them to look great too. Making cookies look awesome takes 1 extra step in the baking process. Here’s the key: to make delicious, drool-worthy cookies, always add additional toppings to the outside of your dough balls before you put them in the oven. That way when your cookies are done baking, they’ll have all these delicious looking m&ms and chocolate chips piled on the outside! Total Time Required 10 minutes to make the cookie dough 9-11 minutes to bake the cookies 15 minutes to cool the cookies double chocolate chip cookies with m&ms and chocolate chips What’s the best way to bake cookies? The best way to bake cookies is on a cookie sheet that’s lined with a silicone baking mat. Also, bake cookies in the middle of your oven, one tray at a time. More Cookie Recipe Double Chocolate Chip M&M Cookies These double chocolate chip M&M cookies are easy to make, only 20 minutes from start to finish. Plus no chilling of the dough! These m&m cookies are chocolate-y, chewy & soft and loaded with m&ms and chocolate chips. Course: Dessert Prep Time: 10 minutesCook Time: 9 minutesAdditional Time: 20 minutesTotal Time: 39 minutes Servings: 12 -14 cookies Author: Beth

Perfectly soft and chewy Oatmeal Raisin Cookies that have perfect amount of spice mixed in! These are a great cookie to fill the cookie jar with, stick in the freezer or enjoy warm out of the oven. Best part is there is no chilling the dough involved! These are my family’s favorite oatmeal cookies, and I think they will be your favorite once you make them! The Ultimate Oatmeal Raisin Cookies First, they are EASY to make. No fussy steps, and you don’t have to chill the dough. I hate waiting to bake cookies, and these go straight from the bowl to the oven. They have the most amazing texture – soft and chewy with raisins in every bite. They keep well at room temperature, you can freeze them or devour them all warm out of the oven! They pair perfectly with a cup of chai tea, coffee, or hot chocolate I make these cookies all-year for potlucks, parties, and other events. Sometimes I make them just for us – I just pop them in the freezer and thaw a few at a time. It keeps us from eating the whole batch in a day! They are definitely the best oatmeal raisin cookies I’ve ever made, and everyone always asks me for the recipe. Ingredients Softened unsalted butter – you definitely want it softened, so don’t substitute melted butter. The softened butter is key to getting the right cookie texture. Brown sugar and granulated sugar – using both helps create a soft and chewy cookie (from the brown sugar) with lightly crispy edges and tops (from the white sugar). Old-fashioned oats – make sure you get the old-fashioned kind and not quick-cooking oats. They’re not the same thing. All-purpose flour – be sure to measure the flour accurately! That will ensure you don’t end up with too much or too little. I like to lightly spoon the flour into the cup and then level it off. MY RECIPE BOX Display Search Bar Main Menu No Bake Oatmeal Raisin Energy Balls Recipe Oatmeal Cookies What Does USDA Certified Horizon Organic Milk ACTUALLY Mean +... Snickerdoodle Cookies Chocolate Cherry Thumbprint Cookies Home Recipes Cookies Oatmeal Raisin Cookies Oatmeal Raisin Cookies 4.67 from 6 votes Jump To Recipe Pin Share By: Julie Evink13 Comments Posted: 01/13/21 This Post May Contain Affiliate Links. Please Read Our Disclosure Policy. Perfectly soft and chewy Oatmeal Raisin Cookies that have perfect amount of spice mixed in! These are a great cookie to fill the cookie jar with, stick in the freezer or enjoy warm out of the oven. Best part is there is no chilling the dough involved! PIN IT FOR LATER! Oatmeal Raisin Cookies on a wire cooling rack Everyone needs a great oatmeal raisin cookie recipe, and this is it! Soft, chewy, and with the perfect amount of warm spices mixed in – seriously, you have to try them. These are my family’s favorite oatmeal cookies, and I think they will be your favorite once you make them! The Ultimate Oatmeal Raisin Cookies First, they are EASY to make. No fussy steps, and you don’t have to chill the dough. I hate waiting to bake cookies, and these go straight from the bowl to the oven. They have the most amazing texture – soft and chewy with raisins in every bite. They keep well at room temperature, you can freeze them or devour them all warm out of the oven! They pair perfectly with a cup of chai tea, coffee, or hot chocolate! I make these cookies all-year for potlucks, parties, and other events. Sometimes I make them just for us – I just pop them in the freezer and thaw a few at a time. It keeps us from eating the whole batch in a day! Oatmeal Raisin Cookies Play Video They are definitely the best oatmeal raisin cookies I’ve ever made, and everyone always asks me for the recipe. Overhead Image of Oatmeal Raisin Cookies Ingredients Ingredients Softened unsalted butter – you definitely want it softened, so don’t substitute melted butter. The softened butter is key to getting the right cookie texture. Brown sugar and granulated sugar – using both helps create a soft and chewy cookie (from the brown sugar) with lightly crispy edges and tops (from the white sugar). Old-fashioned oats – make sure you get the old-fashioned kind and not quick-cooking oats. They’re not the same thing. All-purpose flour – be sure to measure the flour accurately! That will ensure you don’t end up with too much or too little. I like to lightly spoon the flour into the cup and then level it off. Spices and seasoning – vanilla, cinnamon, and salt give them the best flavor! All the rest – eggs, baking soda, and, of course, raisins! How To Make The Cookies Cream: In a large mixing bowl, cream the butter with the brown and white sugars until light and fluffy. This usually takes about three minutes. Mix: Add the eggs one at a time and beat well between each one. Adding them one at a time will ensure they are fully mixed into the butter. Stir: Add the vanilla, flour, baking soda, salt, and cinnamon. Once combined, fold in the oatmeal and raisins. Scoop: I like to use a 2-inch cookie scoop to form the dough balls. Place them on a prepared baking sheet. Bake! Place the baking sheet in the oven and bake the cookies for eight to ten minutes at 350°F. Cool the cookies on the sheet for a few minutes before transferring them to a wire rack. Pro Tips If your raisins have hardened, you can soak them in some warm water before adding them to the dough. Let them sit until they plump up, and then thoroughly drain them before mixing them into the cookie dough. Don’t like raisins? No problem! Try my oatmeal cookies instead. For the best soft and chewy cookies, be careful to not overmix the flour. Mix just until the flour is absorbed and the dough is mixed. When you make these for the first time, be sure to keep an eye on them in the oven. Every oven is different, and they may bake faster or slower. You know when these cookies are done when the edges are golden brown. I love that this is a no-chill cookie recipe, but you can make the dough up to a day in advance and bake the cookies later. You may need to add a minute or two to the baking time if the cookie dough balls are cold when they go in the oven. Store your cookies in an airtight container, and they will keep for several days at room temperature. Or you can freeze the baked cookies. Allow them to cool completely, and then freeze them in a freezer-safe container for up to a month. Have you checked your pantry to see if you have the ingredients? You are going to want to make a batch of these oatmeal raisin cookies this week! Just be careful, because once you try them, you’ll want to have them on hand all the time – they’re that good! Oatmeal Raisin Cookies Soft, chewy oatmeal cookies with the perfect amount of spice and raisins. Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Homemade Jammie Dodger Biscuits sandwiched with raspberry jam. Use my easy biscuit recipe to make these nostalgic jammy treats – because home baked is always best! You will also love… my Jammie Dodger Blondies Post may contain affiliate links. For more information, check my disclosure Proust may have had his madeleines but, if you are British, nothings brings back memories faster than a biting into a Jammie Dodger… other than having a slice of my Retro School Cake ;). There’s something so nostalgic about these simple shortbread biscuits sandwiched together with jam. And right now I am ALL about riding that nostalgic baking wave (case in point? Pineapple Upside Down Cake). Homemade Jammy Dodgers When it comes to baking I am a firm believer that homemade is best and these Jammie Dodgers are significantly fresher and tastier than their shop-bought counterparts. Making a batch of Jammie Dodgers is very easy – and if you have these Dexam Classic British Biscuit Cutters they will definitely LOOK the part too. But you don’t HAVE to have use these cutters of course, any cutter will work as long as you cut a little window in half of your biscuits so that the jam shows through. These Linzer Cookie cutters give you a few options! If you are using the Dexam cutter make sure you press down hard to create the impression of the pattern. You need to do this on both the biscuits with heart cut out AND the ones without, as the pressing down action makes the biscuit spread. This kid-friendly recipe was greeted with much excitement in our house… all I can say is best make a double batch. You can use the same basic biscuit dough recipe to create custard creams and iced rings if you like. HOW TO MAKE JAMMIE DODGERS Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe! STEP 1 Make the biscuit dough. Cream butter, sugar and vanilla until lighter in colour, creamy and fluffy, at least three minutes, scraping the bowl as needed. Mix in the egg. STEP 2 Add the dry ingredients and beat them in, mixing in the last of the flour by hand. You should have a pliable dough that’s not sticky. STEP 3 Roll out the dough and use the cutters to cut out the biscuits. If you are using the Dexam Jammie Dodger cutter, press down with some force to impress the design. Cut out heart shapes in the middle of half the biscuits. STEP 43 Bake for 9-10 minutes or until the edges JUST start to colour. Cool on a wire rack and sandwich with seedless raspberry jam. Yummy! Store the Jammie Dodgers in a cookie tin and eat within a few days of baking! More British Baking recipes Homemade Jammie Dodgers Lucy Parissi | Supergolden Bakes Homemade Jammie Dodgers – delicious biscuits sandwiched with raspberry jam. Use my easy biscuit recipe to make these nostalgic jammy treats – because home baked is always best! Course: Afternoon Tea Cuisine: British Keyword: Homemade Jammie Dodgers, Jammie Dodgers Recipe Prep Time: 10 minutes Cook Time: 10 minutes Chilling: 30 minutes Total Time: 50 minutes Servings: 15 -17 biscuits Calories: 127kcal

Soft and chewy M&M Cookies are a classic recipe that deserves a place in every recipe box. Check out my tips and adaptations in the post below. We’ve been on a cookie marathon over here and now my freezer is stocked (for better or worse) with several different types of cookies including: Jumbo Chocolate Chip Cookies, Snickerdoodles, and Classic Chocolate Chip Cookies. Make Ahead And Freezing Instructions: To make ahead: Prepare the cookie dough up to 5 days in advance and store in the refrigerator. Or make the cookies 1-2 days in advance. To freeze cookie dough: Scoop the cookie dough into dough balls and place them on a baking sheet. “Flash freeze” the dough by covering it loosely with plastic wrap and putting it in the freezer for 1 hour. Once the dough has hardened, move the dough balls to a freezer safe container and store for up to 3 months. Allow dough to thaw on the counter before baking. To freeze M&M cookies: Allow cookies to cool completely and store in a freezer safe container for up to 3 months. Other Adaptations: Triple Chocolate M&M Cookies: Add white chocolate chips. Monster Cookies: Add peanut butter and oats. Holiday cookies: Use holiday themed M&M’s or candies in place of regular M&M’s and these are perfect for every occasion. M&M Cookies Soft and chewy M&M Cookies are a classic recipe that deserves a place in every recipe box. AUTHOR LAUREN ALLEN COURSE DESSERT CUISINE AMERICAN SERVINGS 24 CALORIES 216 PREP 10 MINS COOK 10 MINS TOTAL 20 MINS MEAL PLANS ABOUT Home » Dessert » Cookies Large M&M cookies on a wore cooling rack. Our Favorite M&M Cookies LAUREN ALLEN • PUBLISHED ON MARCH 27, 2020 Jump to Recipe Jump to Video Print Recipe Soft and chewy M&M Cookies are a classic recipe that deserves a place in every recipe box. Check out my tips and adaptations in the post below. We’ve been on a cookie marathon over here and now my freezer is stocked (for better or worse) with several different types of cookies including: Jumbo Chocolate Chip Cookies, Snickerdoodles, and Classic Chocolate Chip Cookies. Large M&M cookies on a wore cooling rack. What I Love about this recipe: Chocolate Chip M&M cookies: the chocolate chips in this M&M recipe really take it to a whole other level! I like to use mini chocolate chips rather than regular so they don’t take away from the real star of the show. Freezer friendly: I love to keep a batch in the freezer (see instructions below) Versatile: Replace the M&M’s with various colors or other candies depending on the holiday or season RECIPES MEAL PLANS ABOUT Home » Dessert » Cookies Large M&M cookies on a wore cooling rack. Our Favorite M&M Cookies LAUREN ALLEN • PUBLISHED ON MARCH 27, 2020 Jump to Recipe Jump to Video Print Recipe Soft and chewy M&M Cookies are a classic recipe that deserves a place in every recipe box. Check out my tips and adaptations in the post below. We’ve been on a cookie marathon over here and now my freezer is stocked (for better or worse) with several different types of cookies including: Jumbo Chocolate Chip Cookies, Snickerdoodles, and Classic Chocolate Chip Cookies. Large M&M cookies on a wore cooling rack. What I Love about this recipe: Chocolate Chip M&M cookies: the chocolate chips in this M&M recipe really take it to a whole other level! I like to use mini chocolate chips rather than regular so they don’t take away from the real star of the show. Freezer friendly: I love to keep a batch in the freezer (see instructions below) Versatile: Replace the M&M’s with various colors or other candies depending on the holiday or season! How to Make M&M Cookies: 1. Combine dry ingredients: flour, baking powder, baking soda and salt in medium bowl; set aside. 2. Combine wet ingredients: Cream butter and sugars very well then add eggs and vanilla and mix until combined. 3. Mix together. Gradually mix sugar mixture with the flour and mix until combined. Stir in M&M’s and chocolate chips. 4. Scoop dough into large balls (about 3 Tablespoons full) and place on prepared baking sheet about 2 inches apart. 5. Bake for 8 to 10 minutes or until light golden brown around the edges (Do not over bake). Let stand 1 minute on cookie sheet, then transfer to cooling rack to cool completely

Apple Crisp Cupcakes (With Video)

Chocolate Banana Bread is the best banana bread you will ever have! Incredibly tender, moist, and loaded with chocolate chips! If you have brown bananas on hand, this is a great way to use them. I like making quick breads as they serve a few purposes. They are a great snack or breakfast on the go, and also, they can be a delicious dessert. Also, they make a great hostess gift and can be healthy or more of a sweet treat. Make sure you also try our Chocolate Chip Banana Bread, it is a lighter version of this recipe. If you are a chocoholic and also love classic banana bread, than this easy recipe is perfect for you! This bread is LOADED with chocolate and its basically an excuse to eat chocolate cake for breakfast. I am not messing with you, every single bite is filled with glorious chocolate! If you have some spotty bananas on hand, you basically have to run into the kitchen and make this, you can thank me later! So dramatically chocolaty that I just want to lock my doors, get some milk, put on Netflix, and enjoy this all by myself! This homemade chocolate dessert is sweet, tender, aromatic, with chewy chocolate chips and crunchy walnuts! Why you’ll love this chocolate banana bread: It is rich and chocolaty this is a show-stopper dessert. Easy to find ingredients and minimal prep work and dishes to clean. Perfect for brunch parties and for bigger crowds. Also, very easy to transport if you have to take it to a brunch party. It can be made 1 or 2 days in advance, so you don’t have to worry about a last-minute dessert. Sea salt Mashed bananas: For the most flavorful bread, I highly recommend using overripe bananas, but not mushy and way too brown. Egg Unsalted butter Oil: You can use canola oil, vegetable oil, olive oil, or melted coconut oil. Brown sugar: Brown sugar in this recipe combines well with the flavors from the bananas, and also it locks in moisture, which gives the dessert irresistible moist crumbs. Vanilla extract Semisweet chocolate chips: I like to use larger chocolate chips, as they don’t fully melt when baked and are amazing when you bite into them! Don’t be afraid to use extra chocolate chips in this recipe. Walnuts: Actually, the chopped walnuts are optional, you can skip them if you don’t like walnuts or just prefer not to use them. How to make chocolate banana bread from scratch? I have been using this secret formula over the past 10 years, to get the best and most tender double chocolate banana bread. Also, watch the recipe tutorial attached, and you will see how easy this is to make! Prep: Start by organizing your working area, have all the ingredients handy. Also, you will need a large bowl. Next, preheat oven to 350 degrees F and lightly grease a loaf pan with butter or baking spray. Dry ingredients: After that, in a medium bowl mix the flour, cocoa powder, baking powder, sea salt. Wet ingredients: In another large bowl, whisk together the mashed bananas with oil, melted butter, eggs, and vanilla. Afterward, add the brown sugar. Combine: Next, add the flour mixture to the chocolate batter and gently stir to combine. After that, fold in one cup of chocolate chips and walnuts. Scrape the bottom and sides of the bowl with a rubber spatula. Add to pan and bake: Pour batter into the prepared pan and bake for about one hour, or until a toothpick inserted into the center comes out clean. Recipe variations: Add sour cream: We like to make this chocolate banana bread recipe with oil and butter, but you can replace the butter with sour cream. It will make the finished product a bit denser, but still very moist. Banana flavor: We use vanilla extract in this recipe, but for a more tropical flavor, add a teaspoon of banana extract. Peanut butter: Chocolate goes hand in hand with peanut butter, hence adding peanut butter baking chips and a few tablespoons of creamy peanut butter is a great idea. Melted chocolate: Stir in 6 ounces of melted chocolate into the batter to make triple chocolate banana bread. Nuts: Similarly, use your favorite chopped nuts here, for example, pistachio, peanuts, pecans, or macadamia nuts. Fruits: This recipe is delicious with raisins or cranberries mixed in. Also, fresh blueberries are a great addition. Espresso powder: Add a teaspoon of espresso powder to enhance the chocolaty aromas. More add-ins: Also, try to use white chocolate baking chips, chopped Oreos, chopped peanut butter cups. Muffins: if you are more in the mood for muffins, we have adapted this recipe to make Chocolate Muffins. Frequently asked questions Why is my banana bread not moist? There are a few potential reasons for this. Either you have used too much flour, or you overmixed the ingredients. Therefore, make sure to spoon and level the flour, and if you have time, for best results, sift it. How to store leftovers: Room temperature: Store it at room temperature uncovered or covered for 2-3 days. Refrigerate: First, let the dessert fully cool on a wire rack. After that, either refrigerate it whole in an airtight container or slice it into individual pieces. It will stay fresh in the fridge for 45 days. Freeze: Start by making sure that it has been fully cooled. After that, wrap the bread or individual slices in plastic wrap and after that in foil. Next, place them in freezer-safe bags. Freeze for up to 3 months. Thaw: To thaw transfer the bread from the freezer to the fridge to thaw overnight. Serve: Serve it warm or at room temperature, you can also warm up slices in the microwave, and it tastes delicious with some butter Recipe tips: Do not slice the ripe bananas as they will leave lumps when cooked in the bread. Instead, mash them. This is a mix and stir recipe, so avoid using an electric mixer when making the batter. This will result in a soft, fluffy, and moist cake. Also, do not overmix. Over mixing the batter will make the bread dense and chewy. The sugar can be reduced from 1 cup to 3/4 cups. Also, the bread is very dense, so it will not rise a lot in the oven, that is ok. Add parchment paper up to the sides of the pan for easy removal. Watch the bread closely after 45-50 minutes of baking, to make sure not to overbake it. I like to check on it at the 50-minute mark and if it still needs more baking, check on it every 5-7 minutes until done.

These homemade Strawberry Cupcakes are so fluffy, moist and made from scratch! Frost them with a swirl of sweet, homemade Strawberry Buttercream Frosting and a whole strawberry! Looking for more strawberry dessert ideas? Try this Lemon Strawberry Trifle, Strawberry Smoothie Bowl or this Strawberry Ice Cream Cake! Strawberry cupcakes photographed from above with strawberries scattered about. Table of Contents MOIST AND FLUFFY STRAWBERRY CUPCAKES Maybe it’s because I’m a girl mom, but I adore all things pink! Pink makes me happy like sunshine and rainbows. Strawberries – my favorite fruit – also make me smile. So, just imagine how excited I get for a pink strawberry cupcake with strawberry buttercream frosting, layered pink cupcake liners and fresh strawberries on top! This recipe is perfect for using up fresh ripe strawberries. These cupcakes are so moist, fluffy, and PINK. They bring all the strawberry flavor power with a homemade, from scratch strawberry cake using pureed strawberries and diced strawberries. Then that delicious cake is frosted with a homemade strawberry buttercream frosting! The strawberry lover in your life is really going to love these! GETTING THE STRAWBERRY FLAVOR JUST RIGHT My trick to getting the strawberry flavor in these cupcakes just right is using my own homemade strawberry puree in both the cupcake batter and the frosting AND folding in chopped bits of fresh strawberries. To make the strawberry puree, I add diced strawberries into a small saucepan and heat them over medium-low heat. Then, I cook the strawberries until they break down and turn into a puree, being sure to stir them often. Depending on how ripe your strawberries are, you may need to use a masher to help break them down. This strawberry flavor bomb goes into both the batter and the frosting, ensuring that not a single bite of these cupcakes isn’t completely infused with real fresh strawberry flavor. Ingredients for strawberry cupcakes INGREDIENTS FOR STRAWBERRY CUPCAKES For these super moist cupcakes, you’re looking at all of the usual cake ingredients, plus some fresh strawberries for my homemade strawberry puree. Here’s everything you’ll need: all-purpose flour baking powder baking soda salt eggs sugar pure vanilla extract vegetable or canola oil buttermilk strawberries The ingredients you'll need to strawberry buttercream frosting. INGREDIENTS FOR STRAWBERRY FROSTING I love to top my strawberry cupcakes with a strawberry buttercream. Here is everything you’ll need for strawberry buttercream frosting: unsalted butter powdered sugar strawberries milk, half-and-half or heavy cream homemade strawberry puree HOW TO MAKE STRAWBERRY FROSTING 1. Mix: Add the butter to a large bowl or mixing bowl for your stand mixer. Beat the butter until smooth and creamy. Gradually add in powdered sugar, alternating with milk, until smooth. 2. Add: Fold in remaining strawberry puree and diced strawberries, beat until well combined. Decorate cupcakes with frosting, and top with fresh strawberries if desired. TIPS FOR PERFECT STRAWBERRY CUPCAKES Follow these simple tips for the perfect bite of strawberry cupcakes every time: Make sure you use room temperature eggs. Room temp eggs will better incorporate into the batter and make your cupcakes as moist and fluffy as possible. Make sure you beat your eggs until they are frothy. This will also keep the batter, and your cooked cupcakes, light and airy. For the most flavor power, add both strawberry puree and diced strawberries to both the frosting and the batter. Make sure your cupcakes are completely cooled before you attempt to frost them. You put so much hard work into that frosting, you don’t want it melting! HOW TO STORE FROSTED CUPCAKES Storing your already frosted cupcakes can get a little tricky. You don’t want them to tip, squish, or stick together. Store them in an airtight container. The best option is the type that is designed specifically for storing cupcakes. You can keep them in your fridge for 5-7 days. Let them come to room temperature before serving! YIELD: 24 CUPCAKES STRAWBERRY CUPCAKES WITH STRAWBERRY BUTTERCREAM FROSTING Close up image of 3 perfectly frosted strawberry cupcakes. These homemade Strawberry Cupcakes are so fluffy, moist and made from scratch! Frost them with a swirl of sweet, homemade Strawberry Buttercream Frosting and a whole strawberry! PREP TIME 25 minutes COOK TIME 15 minutes TOTAL TIME 40 minutes INGREDIENTS STRAWBERRY PUREE 8 medium strawberries, diced STRAWBERRY CUPCAKES: 2 ½ cups all-purpose flour 2 ½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 4 eggs, room temperature 1 ½ cups granulated sugar 3 teaspoons pure vanilla extract 1 cup cooking oil, (vegetable or canola) 1 cup buttermilk 3 medium strawberries, finely diced STRAWBERRY FROSTING: 1 cup (2 sticks) unsalted butter, softened 6-8 cups powdered sugar, depending on consistency wanted 4 medium strawberries, finely diced 2-4 tablespoons milk, half-and-half or heavy cream, depending on consistency INSTRUCTIONS Strawberry Puree: Add half diced strawberries into a small saucepan over medium-low heat. Cook until strawberries break down and turn to puree, stirring often. You may need to use a masher depending on how ripe the strawberries are. Divide puree in half and place bowls in refrigerator to chill while you continue with recipe. Strawberry Cupcakes: Preheat oven to 350°F and fill two cupcake pans with cupcake liners, set aside. Whisk together flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat eggs until lightly frothy. Gradually add sugar beating about 30 seconds until well combined. Add oil and vanilla, beat till smooth. Gradually add dry ingredients, alternating with buttermilk, until all ingredients are added and batter is well combined. (Batter will be thin.) Fold in 1/2 of the strawberry puree and diced strawberries. Divide into cupcakes liners, 3/4 full. Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely and frost with strawberry frosting. Strawberry Frosting: Add butter to a large bowl or mixing bowl for stand mixer, beat until smooth and creamy. Gradually add powdered sugar, alternating with milk, until smooth. Fold in remaining strawberry puree and diced strawberries, beat until well combined. Decorate cupcakes with frosting, and top with fresh strawberries if desired. NUTRITION INFORMATION: YIELD: 24 cupcakes SERVING SIZE: 1 cupcake Amount Per Serving: CALORIES: 379TOTAL FAT: 19gSATURATED FAT: 6gTRANS FAT: 0gUNSATURATED FAT: 12gCHOLESTEROL: 53mgSODIUM: 226mgCARBOHYDRATES: 51gFIBER: 1gSUGAR: 40gPROTEIN: 3g © Jessica - The Novice Chef CUISINE: American / CATEGORY: Cupcakes

Kick your chocolatey, fluffy mousse parfait up a notch with creamy liqueur. Ingredients 2 teaspoon unflavoured gelatin 2 tablespoon cold water 1/4 c. boiling water 1/2 c. sugar 2 tablespoon cocoa powder (for a more intense chocolate flavour, add 1 additional tablespoon) 1 1/2 c. heavy cream, very cold 1/2 c. Baileys Irish Cream, very cold 1 teaspoon vanilla 300 grams crushed Oreo cookies 100 milliliters whipped cream 1 teaspoon vanilla extract Steps Add thickened cream to a large metal mixing bowl. Whip on high using a hand mixer until cream thickens to stiff peaks that can hold their shape. Cover with plastic wrap and set aside in the fridge. Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Let stand to cool. Stir together sugar and cocoa in a large mixing bowl; add heavy cream. Beat at medium-high speed until stiff peaks form; gradually pour in Baileys, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form. Let stand 5 minutes to thicken. Spoon 1 tablespoon of crushed Oreos into serving dishes followed by a tablespoon of mousse and repeat until full. Place in refrigerator to chill. (*For a faster setting mousse, chill cups before filling.) Use a piping bag fitted with a star tip to a piping bag and pipe a swirl on top before sprinkling some extra crushed oreos. Chill 1 hour or until ready to serve.

 You are Here:Masala Herb»Cookies»Lemon Raspberry Thumbprint Cookies Lemon Raspberry Thumbprint Cookies Published:Dec 4, 2019· Modified:Aug 12, 2021byHelene Dsouza 23784SHARES Helene Dsouza Melt in the mouth lemon thumbprint cookies filled with raspberry jam. Total Time:45minutes 4.74from23votes Jump to Recipe  Melt in the mouthRaspberry Thumbprint Cookieswith lemon flavor are our favorite cookies right now. They are easily made and we get to use up my beautifulraspberry jam.  Jump to: What are Thumbprint Cookies? How to make it? Storing Variations FAQs Similiar Cookie Recipes 📖 Recipe 💬 Comments What are Thumbprint Cookies? Thumbprint cookies are called that way because you press into a ball of raw cookie dough with your thumb to create a crater. The cookies are then filled with jelly or jam and baked. They originated in Sweden where they are calledHallongrottor, which means Raspberry Cave. The classic cookies are flavored with vanilla and filled with raspberry jam. Thumbprint cookies are also super popular in neighboring Scandinavian countries, in Germany, Austria, Italy, and Alsace (France). We call themKulleraugen(translated running eyes) in German and my grandmother would make them every year again in Austria before Christmas. Original raspberry thumbprint cookies are kind of shortbread cookies. They callMör or Mördegin Swedish andMürbteigin German. I flavor mine with lemon zest or lemon extract instead of vanilla because I think raspberry and lemon is the ultimate flavor combination.  How to make it? You will rejoice because these are the easiest cookies to make out there. No rolling out, no shaping and breaking, just pure Christmas baking fun! This is a preview on how to make your own batch of raspberry thumbprint cookies from scratch this season. Find the complete Recipe with ingredients, detailed instructions, and video in the recipe card at the bottom of the post. Step 1 Add the flour, powdered sugar and salt to a mixing bowl and combine. Make a well in the center and add in the lemon extract, egg yolk, and butter.  Step 2 Crumble wet ingredients into dry ingredients. Combine to a smooth dough and wrap into cling film. Place into the fridge to cool.  Step 3 Unwrap cold hardened dough and cut into pieces. Roll each piece into a small ball and place on a baking sheet.  Step 4 Make a hole with your thumb into each ball and fill it with jelly. Bake your cookies.   Storing Keep the cookies out to cool right after baking. Line a tin box with parchment paper and place your cookies carefully into the box over each other. Place another sheet of parchment paper fitting over the cookies and close with the lids. Store in a cool and dry place. If your cookies are getting too dry (this happens in a dry and cold environment) then place the peel of an apple over the parchment paper. If you live in a tropically hot and humid climate, store your cookies in an airtight container to prevent them from getting soggy and spoiled.  Variations Besides Lemon flavored Raspberry Thumbprint Cookies, you can make your own by pepping up your flavor options. Classic thumbprint cookies are flavored with vanilla extract instead of lemon. Switch the raspberry jelly with another jelly over your choices, such asRed Currant Jellyor evenLingonberry Jam. You can use other jellies too such as Apple Jelly but I recommend a colorful bright red or pink jelly because your cookies will look all the better. Or how about you flavor your dough to your liking by adding one of the following ingredients: Orange Zest or Orange extract Cardamom Spice Powder Bitter Almond Extract You can also switch the sugar with a special brown sugar or sugar cane sugar.  FAQs Can I freeze the dough? Yes, you can freeze your thumbprint cookie dough once you have prepared a smooth dough. Wrap it into cling film and store in the freezer until you intend to use it. Allow thawing completely before using it. Why did my cookies crack before baking? When pressing into the ball with your thumb, the cookies can crack a bit at the edges (which is normal). To reduce cracking, work with the dough in room temperature (leave it out after cooling for 10-15 minutes) and the more gently you press in with your thumb the fewer cracks will appear. Why did my thumbprint cookies spread? Thumbprint cookies always spread a bit and that's normal. Yet, there is an amount of normal spreading that occurs, too much ain't good. The cookies are made of butter and sugar and when hot these ingredients get soft. To avoid too much spreading of your cookies, always cool dough first and then shape and bake at the correct temperature at 350 Fahrenheit/ 180 Celsius. Similiar Cookie Recipes Sugar Cookies Linzer Cookies Vanillekipferl Jam-filled Sandwich Cookiesby natashaskitchen.com

This Salmon in Creamy Sauce has deliciously flaky salmon fillets smothered in a rich sauce. The roasted red peppers and Parmes an cheese add sweet and salty notes that are so flavorful. This post has been sponsored by Ideal Fish. All opinions are mine alone. https://cooktoria.com/salmon-in-creamy-sauce/ This Salmon in Creamy Sauce is one of my favorites. I use Ideal Fish salmon fillets, which are full of flavor and cook up so well. They are delectably flaky, which pairs with the creamy roasted pepper sauce in a way that's absolutely scrumptious. Creamy, sweet, and with just a touch of heat, this salmon dish is hearty and filling, and truly tasty. Salmon in Creamy Sauce is also a great option to serve alongside other dishes. These flavors are complementary to a variety of sides and you can also tweak the recipe to fit your preference. It's a healthy and wholesome dinner that I love serving to my family. Let's take a look at the flavorful ingredients that make it so good. Why I use Ideal Fish When it comes to choosing the right seafood, I prefer using Ideal Fish. Their products have no growth hormones, GMOs, microplastics, or antibiotics. Keeping the food in my recipes as natural and pure as possible is important to me. You can really taste the difference when you use quality ingredients, like these Ideal Fish salmon fillets. Plus, the fish is locally and sustainably raised, which I appreciate. Same-day delivery also means I can make my meal plan at the spur of the moment without having to run to the store. Ideal Fish Salmon on a wooden plank Main Ingredients Salmon. I am using Ideal Fish Salmon Fillets. Roasted Peppers. You can use store-bought or roast them yourself. Onion + Garlic. The flavor boosters. Olive Oil. Or another oil of your choice. Vegetable Broth. Or chicken broth. White wine would work as well. Heavy Cream. You could use Half & Half or full-fat coconut milk instead. Parmesan Cheese. This cheese brings a lot of flavor. Spices. Salt, pepper, and paprika. How to Make it 1. Puree 6 oz. of roasted peppers in a smoothie cup, or with a hand chopper, until smooth. Chop the remaining 6 oz. of peppers. Set aside. chopping the peppers . Season the salmon fillets with salt and paprika. seasoning the salmon 3. Add about 2 tablespoons of olive oil to a large non-stick skillet. When it’s hot, add the salmon and fry for about 4-5 minutes on each side, until just cooked through (time will depend on the thickness of the fish). Remove the salmon from the skillet. frying the salmon 4. To the same skillet, add the onions and garlic. Cook for 2 minutes, stirring, and then add the vegetable or chicken broth. Keep cooking until the liquid evaporates and the onions soften nicely. frying the onions 5. Add the chopped and pureed peppers. Cook, stirring occasionally, for 5-7 minutes, until it starts looking thicker, and the roasted peppers sweeten. frying the roasted peppers 6. Reduce the heat to low. Add the cream and Parmesan cheese, and season with some salt and pepper, if needed. Stir and bring to a gentle simmer. adding cream and Parmesan to the sauce 7. Return the salmon to the skillet, cover it with the sauce, and simmer for 1 minute, just to heat it through. Sprinkle some fresh parsley on top. Serve. Salmon in Creamy Sauce close up shot Variations to this recipe Make it dairy-free. If you can't tolerate dairy products, enjoy this Salmon in Creamy Sauce with coconut milk in place of the heavy cream and skip the Parmesan cheese. You could also use nutritional yeast for a similar flavor profile to the salty grated cheese. Add vegetables. Adding broccoli florets or asparagus spears is a delicious addition to this salmon dish. The bright color contrast would also look great on your table. Try this dish with homemade roasted peppers. Homemade tastes even better than store-bought, and making your own isn't hard at all. Once you make some, you can keep the extra stored for another recipe that uses these tasty peppers. Add some herbs. Salmon tastes great with fresh herbs. Try tarragon, dill, parsley, or chives for a flavor boost. What to serve this salmon with This Salmon in Creamy Sauce has so much flavor, but it also tastes great with other dishes. Serve some crusty bread alongside it so you can dip it in the tasty sauce. You can start with a salad, like this Cucumber Tomato Feta Salad. Or serve it with a few vegetable sides, such as Roasted Baby Potatoes or Garlic Roasted Brussels Sprouts. If you want to make the dish more filling, you can serve the salmon fillets over rice, quinoa, bulgur, couscous, or another pasta. Then generously drizzle it with creamy roasted pepper sauce. How to store and reheat it Store this Salmon in Cream Sauce in an airtight container in the refrigerator for up to 3 days. You can reheat it in the skillet or in the microwave, but be careful to just warm through and not overcook https://cooktoria.com/salmon-in-creamy-sauce/

We won't fudge the truth, this pizza will change your life. Ingredients Fudge Brownie Oreo Pizza 75g plain flour 75g cocoa 300g castor sugar 300g butter 300g dark chocolate 6 eggs 2 cups mini Oreos 200g Oreos, roughly chopped (for topping) ½ cup chocolate sauce (for topping) Frosting 1 cup unsalted butter, softened 1 cup marshmallow fluff ½ powdered sugar 1 tsp vanilla extract Steps Fudge Brownie Oreo Pizza Preheat a fan-forced oven to 175C (340F). Line a 12” cake tin or pizza tray with baking paper and set aside. Add butter, sugar, and chocolate to a microwave-safe bowl. Microwave for 20 seconds at a time and repeat until it becomes smooth. Add flour and cocoa powder to the butter-chocolate mixture and mix on low speed using the paddle attachment or a wooden spoon until everything is combined. Add eggs and mix until very well combined. Once that’s all come together, add the mini Oreos and fold through until well coated in the brownie batter Add the mixture to the baking tin and use the spatula to even it out making sure there aren’t big clumps of cookies in one spot. Bake for 30 min. Once it’s baked, let it cool completely before taking out of the tray. To decorate add the frosting and use a small offset spatula to spread around. Add chopped Oreos and drizzle with chocolate. Frosting While the brownie base is baking and cooling prepare the frosting by combining all the ingredients in a large mixing bowl and mix on high speed until well combined.

#Strawberry# #Pound# #Cake# Deliciously moist and flavorful, this Strawberry Pound Cake is a one-bowl treat that has a fruity and sweet glaze and satisfies that sweet tooth! It’s a great spring and summer dessert! Strawberry Pound Cake Recipe Spring has finally sprung here in Minnesota. I think the threat of any more snow storms are long gone (knock on wood). Green grass is peeking through and the weather is finally in the 60’s. You guys don’t even know how much I love the warm weather. I should really move somewhere where it’s warm year-round, but Minnesota, despite the frigid cold is just home to me. So when spring finally arrives I bake a ton with fruit. Strawberries make an appearance quite a bit in this house. I don’t know if this is a good thing or if my kids get sick and tired of it, but one thing I do know is that they went crazy for this Strawberry Pound Cake! You guys don’t even know how much I love the warm weather. I should really move somewhere where it’s warm year-round, but Minnesota, despite the frigid cold is just home to me. So when spring finally arrives I bake a ton with fruit. Strawberries make an appearance quite a bit in this house. I don’t know if this is a good thing or if my kids get sick and tired of it, but one thing I do know is that they went crazy for this Strawberry Pound Cake! HOW TO MAKE STRAWBERRY POUND CAKE What sets this cake apart is that it is loaded with delicious Greek yogurt. You guys, the yogurt really makes a huge difference in this Strawberry Pound Cake! It’s super moist and boy when it comes to cakes like this, that really is what matters! I also added a little almond extract flavoring (aff) in the batter because I absolutely love almond and strawberries together. You can very well switch it out with Vanilla, or even lemon if you so choose but almond is one of my favorite flavors so I went with that! The little pops of color from the strawberries are super fun and give it a nice color contrast, not to mention a delicious flavor burst in your mouth. There are not only strawberries in the batter but in the glaze as well! I put a handful of strawberries in a ziploc bag and literally smash them up! This breaks them up into small bits and lets out all the yummy juices. Add some powdered sugar and you’ve got a delicious glaze for your strawberry pound cake! The glaze really sets it all into motion. I literally glaze almost all my breads or cakes, it’s just something I do. It makes them colorful and it gives them that ultimate burst of flavor for sure So if you’re in the mood for baking this spring I’m telling you that this Strawberry Pound Cake is the way to go! Quick, easy, flavorful and everyone will be wanting seconds For more delicious Strawberry Recipes, check out these tasty treats: Strawberry Lemon Donuts Strawberry Lime Cake Strawberries and Cream Puff Pastry Strawberry French Toast Bake Fresh Strawberry Cake Balsamic Strawberry Pasta Salad Strawberry Pound Cake PREP TIME10mins COOK TIME50mins TOTAL TIME1hr Print RecipePin RecipeReview Recipe COURSEBread CUISINEAmerican SERVINGS10slices CALORIES280kcal

This Spinach Stuffed Flounder is a delicious mix of flaky white fish and creamy spinach filling, baked to perfection. This easy recipe is full of flavor and very versatile. Spinach Stuffed Flounder is such a great dish because it's got so much scrumptious flavor and only uses a few simple ingredients. The combination of three different cheeses with spinach makes the perfect creamy stuffing for these flaky fish fillets. Mild and a little salty, it turns smooth and gooey as it bakes. This recipe is also versatile and works well with substitutions. Other types of fish can be used in place of the flounder, and the cheese and spinach can also be substituted if you don't have something on hand. This Spinach Stuffed Flounder is incredibly delicious as is, but feel free to make it work with your preferences. Here's what you'll need to make it. Flounder Fillets. I like using medium-sized fillets. Tilapia can be used instead. Olive Oil. Or another oil of your choice. Old Bay Seasoning. You can also use Cajun seasoning or your favorite fish seasoning. For the Spinach Filling: Fresh Baby Spinach. I like using fresh baby spinach the most because it is tender, has almost no stems, and a very mild flavor. If you have frozen spinach, you can use it instead. Cheese. We'll use a combination of three kinds of cheese: shredded mozzarella, crumbled feta, and cream cheese. You won't believe how tasty this combination is! If you don't like feta, Parmesan can be used instead. How to Make Stuffed Flounder 1. Prepare the filling. Place the cream cheese, mozzarella, feta, and chopped baby spinach into a large mixing bowl. Massage the spinach and the cheeses with your hands until they are well combined (it should look like a thick paste). Set aside 2. Season the fish. Place the flounder fillets onto a large board. Sprinkle the desired amount of Old Bay Seasoning onto each fillet. 3. Stuff the fish. Divide the stuffing into 6 equal portions. Working one at a time, shape the portion of the stuffing into an egg shape and place it close to the tail of the fish. Then starting from the tail, roll each fillet up jelly-roll style and place it seam side down on the baking dish. 4. Season again. Sprinkle some more Old Bay seasoning on top, and using a pastry brush, spread some olive oil over the fillets. 5. Bake. Bake at 350ºF for about 20 minutes, until the fish is cooked through. How to select flounder for this recipe For this dish, you'll want to choose flounder fillets that are about six ounces each, without skin, and of even thickness. Since you'll be filling and rolling them, it's important that they are sturdy enough not to tear during the prep or cooking. Make sure to check each fillet for small pin bones just beneath the surface that may have been missed when the fish was filleted. Remove any before stuffing. What other types of fish can be stuffed? If you want the same type of presentation, fish fillets that are thin work best. Some other good fish to try are: Tilapia Sea Bass Sole Turbot You can also use thick types of fish, just stuff them similarly to how I stuffed this Spinach Salmon, or cut the thick fillets into thin strips to be able to roll them. The Spinach Stuffing This spinach stuffing is delicious and goes great with lots of other dishes. Its creamy, gooey texture makes it perfect for different meats and fish, and the mild taste of the spinach complements many other ingredients. I like the slight saltiness of the feta, but if you prefer, you could substitute Parmesan cheese instead. This stuffing is really versatile. How to Store and Reheat To store any leftover Spinach Stuffed Flounder, place the fillets in an airtight container once cool and refrigerate. They will stay fresh for about 3-4 days. When you are ready to reheat them, place the flounder fillets on a baking sheet and warm them in the oven under heated through. Spoon on the drippings when serving for more flavor. What to serve it with Vegetables. This Spinach Stuffed Flounder tastes great with a side of sauteed spinach, Fingerling Potatoes, mashed potatoes, or a green salad. This Roasted Cabbage Steak is AMAZING! Grains. Try this recipe over a bed of rice pilaf or couscous. Or try it with my Spinach or Mushroom Risotto. Pasta. Small pasta types like orzo are a great accompaniment to this flounder dish. On its own. For a low-carb, high-protein meal, this dish can be enjoyed all on its own. I hope you enjoy this flaky and flavorful Spinach Stuffed Flounder. This recipe is so tasty and satisfying, you'll definitely want to come back to it again and again. More recipes you'll love: Spinach Stuffed Salmon Spinach Stuffed Chicken Breast Cod Fish Skillet Baked Cod Blackened Salmon If you prefer it in another fish, try it in my Spinach Stuffed Salmon. It's also tasty in other meats, like this juicy Spinach Stuffed Chicken recipe. Or make a version of white pizza by spreading it on some naan bread and baking for 10 minutes at 400ºF. So amazing!

Ham and Cheese Sliders are the best solution for an easy dinner. These make the perfect party food, and will win over any crowd. Sliders are my favorite easy recipe ever. They are layer upon layer of deliciousness. They take minutes to make, but can feed a dozen people. And the flavor possibilities are endless. Ham and Cheese Sliders are a classic. Made on Hawaiian rolls and with the best sauce on top, these are going to be a huge hit no matter who you serve them to. Ham and Cheese Sliders Ingredients These come together with simple ingredients. The ingredients for the sauce are easy to keep on hand. Butter Brown Sugar Dijon Mustard Worcestershire Sauce Poppy Seeds Dried Minced Onions Hawaiian Rolls Ham Swiss Cheese How to Make Ham and Cheese Sliders These sliders are so easy to put togethe r. Start by cutting the whole batch of rolls in half. Watch How to Make Ham and Cheese Sliders Add half of the ham, making sure that it is distributed evenly over the bottom of the rolls. The Importance of Foil These need to bake long enough so that the cheese gets nice and melted in the sliders that are in the middle of the pan. Unfortunately, if you bake them too long the top will burn. This is why it is important that for the first (little more than) half of the baking time they are covered with foil Other Meats and Cheeses I think that the flavors in this sauce work great with ham and Swiss cheese, but you could definitely use other meats and cheeses as well. Here are some ideas: Roast Beef and Cheddar Turkey and Colby Jack Salami and Provolone Types of Rolls While I used Hawaiian Rolls in this recipe, I’ve made sliders using all types of roll. This dinner roll recipe is a great recipe to use if you want to make your own rolls. How Many Sliders Per Person If you use a package of 24 slider rolls, and you are serving this at a party with lots of other food and side dishes, I would count on 1 to 2 sliders per person. At parties I host, most kids would eat one of these, and many of the adults would also only eat one. Think about who is coming, and what else you are serving. Other Great Slider Recipes If you love sliders as much as I do, try some of these other spins. Italian Pesto Sliders Bacon Ranch Turkey Sliders Philly Cheesesteak Sliders If you make this Ham and Cheese Sliders recipe, let me know what you think! Ham and Cheese Sliders are the perfect solution to an easy dinner. These make the perfect party food, and will win over any crowd.

mac and cheese quesadillas are the ultimate comfort food, full of cheesy pasta. make this recipe for the best cheese quesadillas you'll ever eat