Grilling season is here, and there is no better way to celebrate than with Grilled Lemon Chicken. It’s a classic grilling recipe for a reason. Inspired by the fresh flavors of Mediterranean cuisine, especially Greek and Southern Italian cooking, this dish combines tangy lemon juice, olive oil, and garlic to create a light and delicious chicken marinade everyone will enjoy straight from the grill.

GRILLED LEMON CHICKEN

This grilled lemon chicken marinade comes together easily with only a handful of ingredients. Let the grilled chicken lemon breasts sit in the fridge for about 2 to 8 hours to allow the flavors to marry together, then pop them on the grill, switching sides after 7 minutes, for a quick weeknight meal.

Serve this amazing chicken alongside grilled vegetables, roasted potatoes, rice pilaf, fresh green salads, or buttery pasta for a delicious dinner. You can also slice the grilled chicken and use it in wraps, sandwiches, grain bowls, or Caesar salads for easy lunches and dinners throughout the week. It’s great for picky eaters and meal prepping. With its fresh citrus flavor, smoky grilled finish, and simple preparation, this grilled lemon garlic chicken is sure to become one of your go-to summer chicken recipes.

Find my expert tips on how to make grilled lemon chicken from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Grilled Lemon Chicken Recipe:

• Juicy & Tender: Marinating the chicken for several hours helps lock in moisture, making the chicken breasts flavorful and perfectly tender on the grill.
• Simple Weeknight Meal: Made with fresh ingredients you likely already have on hand, this recipe is easy and approachable for any home cook.
• Summer Grilling Staple: This chicken cooks quickly on the grill and delivers delicious smoky flavor, making it ideal for cookouts, family dinners, or meal prep.
• Healthy & Protein-Packed: Lean chicken breasts paired with a light citrus marinade make this a wholesome, satisfying meal option without feeling heavy.
• Meal-Prep-Friendly: Make extra and enjoy leftovers throughout the week in salads, bowls, or quick lunches.

Ingredients

• 1 cup olive oil
• 2/3 cup freshly squeezed lemon juice
• 5 cloves garlic, minced
• salt and pepper, to taste
• 1 Tablespoon dried minced onion (OR freshly diced white onion)
• 4 to 6 medium boneless, skinless chicken breasts

Instructions

In a large bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and onion. Add chicken breasts to the marinade. Turn to coat- making sure all chicken is covered in marinade. Cover with a lid. Place in fridge to marinate at least 2 hours or up to 8 hours.

Prepare the grill for medium heat. Drain chicken; discard marinade.

Place chicken on the grill rack, then cover the grill with the lid. Grill on first side for 7 minutes. Turn over and grill another 7 minutes, or until cooked thoroughly and internal temperature reaches 165 degrees Fahrenheit. Serve warm and enjoy!

Servings

Yields: 4 to 6 lemon chicken breasts.

Storage and Reheating

Store leftover grilled lemon chicken in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled chicken in a freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw chicken overnight before reheating if frozen. To reheat, place a chicken breast in the microwave, on the stovetop, or in a 350°F oven until warmed through, adding a splash of broth or lemon juice if needed to keep the chicken moist. 

Holly’s Tips for The Best Grilled Lemon Chicken Recipe:

• Don’t Rush The Process: For the juiciest and most flavorful grilled lemon chicken, marinate the chicken breasts for at least 2 hours. If possible, let the chicken soak overnight for an even deeper lemon garlic flavor.
• Pound The Chicken If Needed: If your chicken breasts are thick in some areas, gently pound them to an even thickness before marinating. This helps the chicken cook evenly on the grill and prevents dry spots.
• Preheat The Grill: A medium-heat grill is key for the best grilled chicken breasts. Preheating the grill helps create beautiful grill marks while sealing in moisture.
• Don’t Forget The Oil: Lightly oiling the grill grates before cooking helps prevent the lemon chicken from sticking and makes flipping easier.
• Check For Doneness: Use a meat thermometer to check for doneness. The chicken is ready when the internal temperature reaches 165°F for tender, juicy results every time.
• Serve It Your Way: Enjoy this versatile lemon chicken in salads, wraps, pita sandwiches, pasta dishes, or grain bowls for endless dinner possibilities.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Grilled Apricot Chicken next.

Wanting something different? This 2-ingredient Grilled Italian Chicken is so good!

Looking for more grilled chicken recipes? Here are some of my favorites: Grilled Cilantro Lime Chicken, Grilled Huli Huli Chicken, and Garlic Parmesan Chicken Kebabs.

Have you made this Grilled Lemon Chicken recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #GrilledLemonChicken #LifeInTheLofthouse

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Grilled Lemon Chicken

Tender and juicy chicken packed with lemon flavor. The addition of garlic and onion adds a whole other depth of delicious flavor!

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Ingredients

• 1 cup olive oil
• 2/3 cup freshly squeezed lemon juice
• 5 cloves garlic minced
• salt and pepper to taste
• 1 Tablespoon dried minced onion (or freshly diced white onion)
• 4 to 6 medium boneless, skinless chicken breasts

Instructions

• In a large bowl, whisk together olive oil, lemon juice, garlic, salt, pepper and onion. Add chicken breasts to the marinade. Turn to coat- making sure all chicken is covered in marinade. Cover with lid. Place in fridge to marinate at least 2 hours or up to 8 hours.
• Prepare grill for medium heat. Drain chicken; discard marinade.
• Place chicken on grill rack then cover grill with lid. Grill on first side for 7 minutes. Turn over and grill another 7 minutes, or until cooked thoroughly and internal temperature reaches 165 degrees Fahrenheit. Serve warm and enjoy!

Notes

Yields: 4 to 6 grilled lemon chicken breasts.

The post Grilled Lemon Chicken appeared first on Life In The Lofthouse.

Looking for an easy homemade Strawberry Butter recipe? This sweet and creamy spread is as easy as it gets! It comes together in under 5 minutes and is perfect for breakfast, brunch, or anytime you’re craving a touch of fruity sweetness.

Made with fresh strawberries and just a few simple ingredients, this recipe is smooth, naturally sweet, and bursting with real berry flavor in every swirl. Enjoy this versatile spread on toast, pancakes, muffins, biscuits, crepes, scones, English muffins, bagels, and more. You can even scoop it into a jar for a thoughtful homemade gift during strawberry season or summertime gatherings.

Another reason to love this recipe is that kids can’t get enough of it! It’s perfect for dipping soft pretzel sticks, fresh fruit slices like apples, pears, or bananas, and even vanilla wafers, making it the ultimate after-school snack to keep them satisfied until dinner. My personal favorite way to enjoy it? Slathering it on a warm, freshly baked loaf. It turns an ordinary slice of bread into something truly delicious! 

Looking for a complimentary recipe? This fruit butter pairs well with my Easy Artisan Bread, 7-Up Biscuits, Coconut Banana Bread, Easy Crepes Recipe, and more, linked here. 

STRAWBERRY BUTTER

Made with just a handful of ingredients, this strawberry butter recipe comes together in minutes and is perfect for anyone craving a fresh, fruity twist on classic butter. It only takes 5 minutes to make, and it’s a favorite I return to every spring and summer. Fresh strawberries are what make this recipe truly burst with flavor and come alive.

For recipes like this, where the fruit takes center stage, I always recommend supporting your local farmers’ markets or sourcing the freshest, highest-quality produce available near you because quality really makes all the difference when it comes to simple fruit recipes like this.

Find my expert tips on how to make strawberry butter below! Don’t forget to tag me in your fruit butter creations on Instagram and Facebook @lifeinthelofthouse. I’d love to see what you’re pairing yours with!

Why You’ll Love This Easy Strawberry Butter:

• Easy-To-Make: With just a few simple ingredients and a few minutes of prep, you’ll have a homemade spread that tastes gourmet.
• A Versatile Staple: Delicious on toast, biscuits, pancakes, waffles, muffins, scones, or warm artisan bread — it complements many dishes, adding just the right amount of sweetness.
• Kid-Friendly: A fun and flavorful way to encourage kids to try new breads or breakfast items, especially with its natural pink color and fruity taste.
• Party-Approved: This pretty pink butter makes a charming addition to brunch spreads or a thoughtful gift during the spring, summer, or strawberry season. 

Ingredients

• 1/2 cup butter, softened (I use salted butter)
• 1/4 cup finely chopped fresh strawberries
• 2 Tablespoons strawberry jam
• 2 Tablespoons powdered sugar

Instructions

In a medium-sized bowl, add the softened butter, finely chopped fresh strawberries, strawberry jam, and powdered sugar.

Using an electric hand mixer (or you can whip it up by hand), start beating the mixture on low speed to combine the ingredients without splattering. Gradually increase to medium-high speed and continue whipping for about 2–3 minutes until the butter is smooth, creamy, and fluffy. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. (I like mine fluffy and whipped well!)

Once well blended, transfer the strawberry butter to a serving dish or airtight container. Serve immediately on your favorite bread or baked goods, or refrigerate until ready to use. Enjoy!

Servings

Yields: 1 heaping cup of homemade strawberry butter. 

Storage

Store the strawberry butter in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze it for up to 2 months. It’s best to let it sit and thaw before serving.

Holly’s Tips for The Best Strawberry Butter:

• Change It Up: This strawberry butter recipe works beautifully with other fruits, too! Try swapping in raspberries, blueberries or apricots for fun and flavorful variations. Even if strawberries are out of season, this recipe can be easily swapped with other fruits as the seasons change throughout the year. 
• Serve Fresh or Chill For Later: Serve immediately or chill in the fridge to let flavors meld. Bring back to room temperature before serving for easy spreading.

Frequently Asked Questions:

Similar Recipes

Craving more strawberry sweetness? Try my creamy Strawberry Cheesecake Dip.

Looking for a lighter treat? My Skinny Strawberry Cheesecake Dip delivers all the flavor without the excess calories.

In the mood for a homemade fruity pastry? My Strawberry Cheese Danish are buttery, flaky, and filled with strawberry cream cheese.

Looking for a treat to serve at your next family gathering or party? My moist and tender Strawberry Shortcake Cupcakes are always a hit!

Looking for something refreshing? My classic Strawberry Banana Smoothie is a favorite for a reason— it’s fresh, fruity, and satisfying.

Have you made this Strawberry Butter recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #StrawberryButter #StrawberryDip #LifeInTheLofthouse

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Strawberry Butter

Strawberry butter takes any slice of warm bread to a whole other level of yum. This sweet and delicious butter only takes 5 minutes to make!

Prep Time 5 minutes minutes

Author Holly

Ingredients

• 1/2 cup butter, softened (I use salted butter)
• 1/4 cup finely chopped fresh strawberries
• 2 Tablespoons strawberry jam
• 2 Tablespoons powdered sugar

Instructions

• In a medium bowl combine all ingredients. Beat with an electric hand mixer until well combined.
• (I like mine fluffy and whipped well.) Serve immediately and enjoy!

Notes

Yields: 1 heaping cup of strawberry butter.

Butter can be stored in refrigerator for up to 2 weeks.
It can also be frozen for up to 2 months.

 

The post Strawberry Butter appeared first on Life In The Lofthouse.

If you love my No Churn Oreo Fudge Ice Cream, you have to try this No Churn Raspberry Oreo Ice Cream! Unlike plain, traditional ice cream flavors, this frozen dessert recipe brings fresh raspberries and Oreo cookies together in the best way. If you’re someone who can’t decide between ordering a fruity or indulgent ice cream flavor, this ones for you! Each bite of this ice cream delivers a tart burst of fresh raspberries that contrasts with the sweet Oreo cookies, creating a balanced and unique flavor. If you’re looking for a standout summer treat that’s simple to make at home, this is the flavor you’ll want to serve again and again.

NO CHURN RASPBERRY OREO ICE CREAM

This raspberry Oreo ice cream dessert is completely no churn. This means no ice cream maker and no complicated machines are needed! All you need are 6 simple ingredients and a little patience. You can whip up a creamy base with sweetened condensed milk and heavy cream, fold in your favorite crushed Oreo cookies with raspberries, and freeze for at least 10 hours until perfectly firm. Great for warm spring and summer days, this no-bake dessert is sure to become your new family’s new favorite treat!

Find my expert tips on how to make homemade no-churn raspberry Oreo ice cream from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This No Churn Raspberry Oreo Ice Cream Recipe:

• No Ice Cream Maker Needed: In just a few simple steps and about 10 hours of freezing time, you’ll have rich, homemade ice cream ready to enjoy.
• Creamy Deliciousness: Fresh raspberries and crushed Oreo cookies combine for a balanced texture that tastes like your favorite ice cream shop treat.
• Make-Ahead-Friendly: This frozen dessert can be prepared a day in advance, making it ideal for parties, pool days, or a sweet summer surprise.

Ingredients

• 1 pint heavy whipping cream
• ½ Tablespoon vanilla extract
• ¼  teaspoon salt
• ½ can (7 ounces) sweetened condensed milk
• 18 Oreo cookies, crushed
• 6 ounces fresh raspberries

Instructions

In a large mixing bowl, beat the heavy cream with an electric hand mixer until it reaches medium peaks. Gently fold in the vanilla extract and salt just until combined.

Pour the sweetened condensed milk over the whipped cream and fold carefully until smooth and incorporated. Then, fold in the 18 crushed Oreo cookies. Don’t over-mix. 

Spoon half of the mixture into a large loaf pan and scatter half of the fresh raspberries over the top. Add the remaining ice cream mixture, spreading it out evenly, and finish with the rest of the raspberries. Cover tightly and freeze for at least 10 hours, or until firm, before serving. Enjoy!

Servings

Serves 4 to 6

Storage 

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To keep it creamy and prevent ice crystals, press a piece of parchment or plastic wrap directly onto the surface before sealing the lid.

When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Holly’s Tips For The Best No Churn Raspberry Oreo Ice Cream:

• Use High-Quality, Fresh Raspberries: Choose ripe but firm raspberries to prevent excess liquid.
• Whip the Cream Properly: Whip the heavy cream to medium peaks for a light, airy texture. Over-whipping can make it grainy, while under-whipping will prevent the creamy consistency you want.
• Fold, Don’t Mix: When combining the sweetened condensed milk, crushed Oreos, and raspberries, gently fold to maintain the fluffy texture and keep cookie pieces intact.
• Layer For A Marble Effect: Spread half the ice cream mixture in your pan, scatter raspberries, then top with the remaining mixture and berries. This creates a beautiful, marbled look.
• Let It Sit Before Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping to get a smooth texture without melting too quickly.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my No-Churn Oreo Fudge Ice Cream.

Wanting something extra fruity? Make my Easy Strawberry Cheesecake Ice Cream.

Can’t get enough of ice cream desserts? Try these top-loved recipes: Oreo Ice Cream Cake, No-Churn Chocolate Brownie Ice Cream, Homemade Biscoff Ice Cream, and Peanut Butter Cookie Ice Cream.

Have you made this No-Churn Raspberry Oreo Ice Cream recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #NoChurnRaspberryOreoIceCream #LifeInTheLofthouse

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No Churn Raspberry Oreo Ice Cream

No Churn Raspberry Oreo Ice Cream with sweetened condensed milk, fresh raspberries, and crushed Oreo cookies. No ice cream maker needed!

Prep Time 10 hours hours 15 minutes minutes

Servings 4

Ingredients

• 1 pint heavy whipping cream
• ½ Tablespoon vanilla extract
• ¼ teaspoon salt
• ½ can (7 ounces) sweetened condensed milk
• 18 Oreo cookies crushed
• 6 ounces fresh raspberries

Instructions

• In a large mixing bowl, beat the heavy cream with an electric hand mixer until it reaches medium peaks. Gently fold in the vanilla extract and salt just until combined.
• Pour the sweetened condensed milk over the whipped cream and fold carefully until smooth and incorporated. Then, fold in the 18 crushed Oreo cookies. Don’t over-mix. 
• Spoon half of the mixture into a large loaf pan and scatter half of the fresh raspberries over the top. Add the remaining ice cream mixture, spreading it out evenly, and finish with the rest of the raspberries. Cover tightly and freeze for at least 10 hours, or until firm, before serving. Enjoy!

The post No Churn Raspberry Oreo Ice Cream appeared first on Life In The Lofthouse.

This Mexican Street Corn Chicken Pasta Salad takes everything you love about Mexican Street Corn, and turns it into a creamy, hearty pasta salad bursting with flavor. Sweet charred corn, juicy chicken, bowtie pasta, and veggies come together in a creamy dressing that coats every bite.

Simple to prepare and loaded with texture, this Mexican pasta salad recipe is a fresh twist on classic pasta salad, making it ideal for entertaining. If you’re building a taco bar or planning a summer celebration, this easy side dish complements any party platter.

MEXICAN STREET CORN CHICKEN PASTA SALAD

The dressing comes together with softened cream cheese, sour cream, avocado oil, garlic, and fresh chives for a smooth and tangy base that coats every spoonful. To make the salad, fresh corn is brushed with avocado oil, grilled until lightly charred, and sliced off the cob for that classic Mexican street corn flavor.

The grilled corn is then tossed with baby spinach, shredded chicken, cooked bowtie pasta, black beans, cilantro, red onion, and crumbled queso fresco cheese.

Once everything is combined, the creamy dressing is mixed in for the perfect balance of savory flavors. This Mexican street corn pasta salad recipe is amazing for Cinco de Mayo, summer dinners, meal prep, potlucks, BBQs, and high-protein lunches.

Find my expert tips on how to make a homemade Mexican street corn chicken pasta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Mexican Street Corn Chicken Pasta Salad Recipe:

• Elote & Tex-Mex Flavors: Inspired by classic elote, this Mexican Street Corn Pasta Salad delivers smoky, creamy, and zesty flavors in one dish.
• Hearty & Filling: Includes diced chicken (rotisserie chicken works great) for an easy protein boost, and the black beans add extra fiber and plant-based protein.
• Great For Any Occasion: Serve it at BBQs, taco bars, and Cinco de Mayo celebrations. Works as both a main dish pasta salad or a flavorful side dish.
• Make-Ahead-Friendly: Salad ingredients can be prepped in advance and stored in the fridge.

Ingredients

Dressing

• 3 ounces cream cheese, softened
• 1/4 cup sour cream
• 2 Tablespoons avocado oil
• 2 cloves garlic, finely minced
• 1 Tablespoon chopped fresh chives
• Kosher salt and black pepper, to taste

Mexican Street Corn Chicken Pasta Salad

• 2 to 3 ears of corn
• 2 teaspoons avocado oil
• Salt, to taste
• 1 1/2 cups baby spinach
• 2 cups cooked, diced or shredded chicken (a rotisserie chicken works great for this)
• 3 cups cooked bowtie pasta noodles
• ½ cup black beans
• 1 bunch cilantro, chopped
• ½ red onion, thinly sliced
• ½ cup crumbled queso fresco cheese
• 1 avocado, sliced (optional)

Instructions

For The Dressing

In a small bowl, whisk together dressing ingredients. Cover and set aside.

For the Corn

Lightly brush the corn with avocado oil and season with salt to taste. Grill over medium-high heat for 8 to 10 minutes, turning occasionally, until the kernels start to char. Let cool slightly, then use a knife to slice the kernels off the cob.

For The Mexican Street Corn Chicken Pasta Salad

In a large bowl, add the baby spinach, chicken, pasta, grilled corn, black beans, cilantro, onions, cheese, and avocado (if using).

Gently toss to combine.

Pour the dressing over the top and toss again to combine.

Serve immediately and enjoy!

Notes

If you’d like to make this in advance, mix the salad ingredients together, cover, and refrigerate. Store the dressing separately in the fridge as well, then toss everything together right before serving.

Servings

Serves 8 as a side dish OR 4 as a main dish.

Storage

To store this Mexican street corn pasta salad, place leftovers in an airtight container and refrigerate for up to 3 days. For best results, store the dressing separately from the salad ingredients to prevent the pasta and vegetables from becoming soggy. If already mixed, give the salad a good stir before serving and add a small splash of sour cream, lime juice, or a little extra dressing to refresh the creaminess. 

Holly’s Tips for The Best Mexican Street Corn Chicken Pasta Salad:

• For Classic Elote Flavor: Grill the corn over medium-high heat until lightly charred to bring out that authentic street corn smokiness.
• Use Rotisserie Chicken For Easy Prep: Shredded rotisserie chicken saves time and adds extra flavor to this Mexican street corn pasta salad. For best results, lightly season the chicken with salt, pepper, and a squeeze of lime before mixing.
• Cook Bowtie Pasta al Dente: Cook bowtie pasta just until al dente so it holds its shape and doesn’t become mushy when mixed with dressing. Rinse lightly with cool water after cooking to stop the cooking process and prevent sticking.
• For Extra Creamy Dressing: Ensure cream cheese is fully softened before whisking for a smooth, lump-free dressing.
• Toss Pasta Salad Gently: Fold ingredients together carefully to avoid breaking the pasta, avocado, and chicken.
• Make It Your Own: Add jalapeños for heat, cooked steak instead of chicken, or extra black beans for more protein and fiber. You can also skip the meat for a vegetarian version or replace it with more grilled vegetables!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Fiesta Chicken Pasta Salad.

Wanting something different? Make my BBQ Ranch Chicken Pasta Salad.

Looking for more Mexican-style dishes? Here are some of my favorites: Mexican Street Corn Dip, Mexican Street Tacos, Mexican Rice, and Tex-Mex Chicken Chopped Salad.

Have you made this Mexican Street Corn Chicken Pasta Salad recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MexicanStreetCornChickenPastaSalad #LifeInTheLofthous

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Mexican Street Corn Chicken Pasta Salad

This salad is loaded with tender chicken, grilled corn, pasta, veggies, and tossed in a creamy dressing for a delicious, flavor-packed dinner or summer side dish!

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

Dressing

• 3 ounces cream cheese softened
• ¼ cup sour cream
• 2 Tablespoons avocado oil
• 2 cloves garlic finely minced
• 1 Tablespoon chopped fresh chives
• Kosher salt and black pepper to taste

Mexican Street Corn Chicken Pasta Salad

• 2 to 3 ears corn
• 2 teaspoons avocado oil
• salt to taste
• 1 ½ cups baby spinach
• 2 cups cooked, diced, or shredded chicken (A rotisserie chicken works great for this)
• 3 cups cooked bowtie pasta noodles
• ½ cup black beans
• 1 bunch cilantro chopped
• ½ red onion thinly sliced
• ½ cup crumbled queso fresco cheese
• 1 avocado, sliced (optional)

Instructions

For The Dressing

• In a small bowl, whisk together dressing ingredients. Cover and set aside.
• Lightly brush the corn with avocado oil and season with salt to taste. Grill over medium-high heat for 8 to 10 minutes, turning occasionally, until the kernels start to char. Let cool slightly, then use a knife to slice the kernels off the cob.

For The Mexican Street Corn Chicken Pasta Salad

• In a large bowl, add the baby spinach, chicken, pasta, grilled corn, black beans, cilantro, onions, cheese, and avocado, if using. Gently toss to combine.
• Pour the dressing over the top and toss again to combine. Serve immediately and enjoy!

Notes

• If you’d like to make this in advance, mix the salad ingredients together, cover, and refrigerate. Store the dressing separately in the fridge as well, then toss everything together right before serving.

The post Mexican Street Corn Chicken Pasta Salad appeared first on Life In The Lofthouse.

I was introduced to the Cheesecake Factory restaurant by my Dad about 26 years ago. It was the one at the Forum Shops at Caesar’s Palace in Las Vegas. We had an amazing dinner there with our family. Once it was time for dessert I was so overwhelmed with all the cheesecake choices! I’d never really been too much of a cheesecake fan up until that point, but once I decided on the Oreo Cheesecake and devoured almost the entire piece- I was hooked forever.

These Mini Lime Cheesecakes with Raspberry Sauce have become one of my favorite flavor combinations of cheesecake. It is so good. The tartness of the lime pairs so well cheesecake, and the raspberry sauce just makes them even more delicious. I’m going to start making these for our Cinco de Mayo dinner celebrations. When I think of limes, I think of Mexican food, so these would be a perfect way to end a Mexican meal.

Not only are these mini treats fun and yummy- they are perfect for parties. They’re super easy to make, to transport and to devour! They won’t last long either. Trust me on that!

MORE CHEESECAKE RECIPES YOU MAY LIKE:

Chocolate Dipped Strawberry Mini Cheesecakes

Monster Cookie Dough Cheesecake

Easy No Bake Cheesecake

Banana Cream Pie Cheesecake

The Ultimate Cheesecake

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Mini Lime Cheesecakes with Raspberry Sauce

Creamy mini lime cheesecakes topped with sweet raspberry sauce make the perfect bright, refreshing dessert for any occasion!

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 18

Author Holly

Ingredients

Crust

• 24 regular-size muffin liners
• 3/4 cup fine graham cracker crumbs
• 1/4 cup granulated sugar
• 4 tablespoons salted butter melted

Filling

• 2 blocks (8 ounces each) cream cheese softened
• 1/2 cup sour cream
• 2 large eggs at room temperature
• 3/4 cup granulated sugar
• 2 teaspoons freshly grated lime zest
• 1/4 cup lime juice about 2 large regular limes
• 1 heaping tablespoon cornstarch
• 1 teaspoon vanilla extract

Raspberry Sauce

• 3/4 cup thawed frozen raspberries
• 2 tablespoons granulated sugar
• 1/2 teaspoon freshly grated lime zest
• 1 teaspoon water

Instructions

• Preheat oven to 325° F. Place 18 cupcake-size muffin liners in two muffin pans. Spray the liners lightly with cooking spray.
• For crust: In a small bowl, stir together graham cracker crumbs, sugar and melted butter, then press about 1 Tablespoon of mixture firmly into the bottom of each liner. Set aside.
• For filling: Using an electric mixer, beat the cream cheese and sour cream until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the sugar, lime zest, lime juice, cornstarch and vanilla and beat until smooth.
• Divide and pour the filling equally into the 18 prepared crusts (about a 1/4 cup of batter per cup). Bake until the edges are set and the centers slightly jiggle when you tap the pan, about 20 minutes. Let cool completely then cover and refrigerate for at least 2 hours before serving.
• For Raspberry sauce: Place the thawed raspberries, sugar, lime zest, and water in a medium bowl. Stir and mash with a spoon until smooth. Chill for at least 1 hour before drizzling over the cheesecakes. Serve and enjoy!

Notes

Store any leftover cheesecakes covered in the fridge for up to 5 days. 

The post Mini Lime Cheesecakes with Raspberry Sauce appeared first on Life In The Lofthouse.

This Coconut Bundt Cake is everything you love about a classic coconut cake—just a little more irresistible. Each slice is incredibly moist and buttery, with a melt-in-your-mouth crumb and layers of sweet coconut in every bite. It’s the kind of cake that feels light and summery, yet still indulgent enough to satisfy any dessert craving. Topped with a silky, creamy coconut frosting that drapes beautifully over the cake, every bite is smooth, sweet, and full of flavor. Finally, a sprinkle of toasted coconut flakes adds the perfect contrast that takes this cake to the next level!

COCONUT BUNDT CAKE

This moist coconut Bundt cake recipe is truly one of my favorites! Butter and sugar are creamed together, eggs and sour cream are mixed in, and the dry ingredients are incorporated before baking in a Bundt pan. (If you don’t have this type of pan, here is one you can buy from Amazon.) Once the cake has cooled, a quick, homemade coconut frosting is whisked together and spread over the top, creating an easy yet impressive dessert.

Find my expert tips on how to make a homemade coconut bundt cake below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Coconut Bundt Cake Recipe:

• Tropical Flavors: If you are a coconut lover, the coconut extract and sweetened coconut flakes truly make this cake taste like you’re on vacation.
• Sweet & Tender Cake: Every slice of this dessert is soft, fluffy, and perfectly moist with rich coconut flavor in every bite. The creamy coconut frosting and toasted flakes add the sweetest finish.
• Versatile Spring & Summer Dessert: This bundt cake can be served for brunch, birthdays, bridal showers, baby showers, or whenever you need a stunning dessert. 
• Make-Ahead-Friendly: This bundt cake tastes even better as it sits. You can bake it a day in advance. Cover it tightly once cooled. Frost before serving and enjoy!

Ingredients

Coconut Bundt Cake

• 1 3/4 cups all-purpose flour
• 2 cups sweetened coconut flakes
• 1 1/2 cups salted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1/2 teaspoon baking powder
• 2 teaspoons coconut extract

Coconut Frosting

• 2 cups powdered sugar
• 5 to 8 Tablespoons heavy cream (use less for a thinner frosting or more for a thicker frosting)
• 2 teaspoons coconut extract
• *1 cup toasted sweetened coconut flakes (optional) *see notes on how to toast the coconut

Instructions

For The Coconut Bundt Cake

Preheat the oven to 325°F. Very generously grease and flour a Bundt pan.

In a medium bowl, combine the flour and flaked coconut. Set aside.

Using an electric mixer, cream the butter and sugar together until smooth.

Add the eggs and beat until the mixture becomes light and fluffy. Mix in the sour cream, baking powder, and coconut extract until incorporated.

Add half of the flour mixture to the wet mixture and mix just until combined. Add the remaining flour mixture and mix again just until combined. Don’t over mix. Allow the cake batter to rest for 10 minutes.

Pour the batter into the prepared pan. Spread out evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes, then invert onto a serving plate and frost with coconut frosting.

For The Coconut Frosting

In a medium bowl, whisk the frosting ingredients together until smooth. Spread all over the cake. Sprinkle with toasted coconut on top, if desired.

*How To Toast the Coconut

Toast the sweetened coconut in a large skillet over medium-low heat, stirring often, until golden brown (about 5 minutes).

Servings 

Serves 10.

Storage 

Store the leftover bundt cake in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5 days. To freeze, wrap the unfrosted cake tightly, then freeze for up to 3 months. Thaw in the fridge overnight and frost before serving. No reheating necessary.

Holly’s Tips for The Best Coconut Bundt Cake:

• Prepare The Bundt Pan: Bundt pans are notorious for sticking. Grease every crevice generously with butter or shortening, then dust with flour. This helps ensure a clean release.
• Room Temperature Ingredients Matter: Allow the eggs, butter, and sour cream come to room temperature before mixing. This helps the batter emulsify smoothly, giving you a finer crumb and a more even bake.
•  Keep It Moist: Coconut cakes shine when they’re moist. Don’t over-bake; check for doneness at the 45-minute mark with a toothpick.
• Allow the Cake To Cool Before Removing the Pan: Let the cake rest in the Bundt pan for about 20 minutes, allowing it to firm up slightly. This reduces the risk of the cake breaking when inverted.
• Adjust Frosting As Needed: Start with 5 tablespoons of heavy cream and add more gradually until the coconut frosting reaches your preferred thickness for spreading or drizzling.
• Make It Your Own: Swap the coconut frosting for a cream cheese frosting, add a drizzle of white chocolate, or top with pineapple pieces, mango slices, raspberries, or other fruits.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Key Lime Bundt Cake next.

Looking for something different? This White Chocolate Raspberry Bundt Cake is just as delicious.

Looking for more fruit desserts for spring and summer? Make these highly-rated recipes: Raspberry Cream Cake, Lemon Berry Bundt Cake, Strawberry Lemon Loaf Cake, and Lemon Loaf Cake.

Have you made this Coconut Bundt Cake recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CoconutBundtCake #LifeInTheLofthouse

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Coconut Bundt Cake

The best Coconut Bundt Cake recipe—perfectly moist, full of coconut flavor, and topped with creamy frosting and toasted coconut flakes.

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 10

Ingredients

Coconut Bundt Cake

• 1 ¾ cups all-purpose flour
• 2 cups sweetened coconut flakes
• 1 ½ cups salted butter softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• ½ teaspoon baking powder
• 2 teaspoons coconut extract

Coconut Frosting

• 2 cups powdered sugar
• 5 to 8 Tablespoons heavy cream (use less for a thinner frosting or more for a thicker frosting)
• 2 teaspoons coconut extract
• *1 cup toasted sweetened coconut flakes (optional) *see notes on how to toast the coconut

Instructions

For The Coconut Bundt Cake

• Preheat the oven to 325°F. Very generously grease and flour a Bundt pan.
• In a medium bowl, combine the flour and flaked coconut. Set aside.
• Using an electric mixer, cream the butter and sugar together until smooth. Add the eggs and beat until the mixture becomes light and fluffy. Mix in the sour cream, baking powder, and coconut extract until incorporated.
• Add half of the flour mixture to the wet mixture and mix just until combined. Add the remaining flour mixture and mix again just until combined. Don't over mix. Allow the cake batter to rest for 10 minutes.
• Pour the batter into the prepared pan. Spread out evenly. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes, then invert onto a serving plate and frost with coconut frosting.

For The Coconut Frosting

• In a medium bowl, whisk the frosting ingredients together until smooth. Spread all over the cake. Sprinkle with toasted coconut on top, if desired. Serve and enjoy!

Notes

*How to Toast the Coconut: Toast the sweetened coconut in a skillet over medium-low heat, stirring often, until golden brown (about 5 minutes).

Recipe adapted from: 5 Boys Baker.

The post Coconut Bundt Cake appeared first on Life In The Lofthouse.

Growing up, we always had a honey-glazed ham for Christmas and special occasions, so it’s my pleasure to recreate that tradition, and share this delicious recipe with you today. This Copycat Honey Baked Ham is perfectly sweet and savory, with tender slices and crispy, caramelized edges. This recipe is a must-make recipe for holidays, family dinners, or a delicious alternative to turkey at Thanksgiving.

COPYCAT HONEY BAKED HAM

Making a copycat honey baked ham recipe at home has never been easier. With just a fully cooked spiral ham and a few pantry staples for the glaze, you can achieve a tender, delicious honey ham without special equipment. The process involves warming the ham, brushing on a homemade sweet honey glaze, and finishing under the broiler for that signature crispy edge. Even beginners can pull off a restaurant-quality ham with this recipe. Don’t forget to save this recipe now so you have it ready for your next party or family gathering!

Find my expert tips on how to make a copycat honey baked ham from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Copycat Honey Baked Ham Recipe:

• Sweet & Savory: This homemade copycat ham delivers tender, juicy slices with a golden, caramelized crust that rivals any store-bought honey-baked ham every time.
• Approachable Recipe: This ham recipe is quick to prepare, irresistibly delicious, and sure to impress everyone at the table.
• Classic Main Course: This ham is great for holidays, large family gatherings, and Thanksgiving dinner.

Ingredients

Ham

• 1 fully cooked spiral-sliced ham, 8 to 10 pounds
• 1 cup orange juice (or pineapple juice)

Glaze

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon apple cider vinegar

Instructions

For The Ham

Preheat the oven to 325°F. Remove all the plastic and plastic insert from the ham. Set the spiral ham cut side down in a roasting pan or large baking dish.

Pour the orange juice into the bottom of the pan to help keep the ham moist. Loosely tent the pan with foil and bake for 10 minutes per pound, until the ham is heated through—about 1 hour and 20 minutes for an 8-pound ham.

For The Glaze

While the ham is in the oven, prepare the glaze. In a small saucepan, combine the granulated sugar, brown sugar, honey, mustard, cinnamon, nutmeg, cloves, and apple cider vinegar. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Let it simmer for 2–3 minutes, until slightly thick and shiny.

Once the ham is warmed through, remove it from the oven and increase the temperature to 425°F. Brush half of the glaze generously over the ham, making sure it gets down between the slices. Return the ham to the oven uncovered and bake for 10 minutes, until the glaze caramelizes.

For that classic Honey Baked–style, brush the ham with the remaining glaze and switch the oven to broil. Broil for 2 minutes, keeping a close eye on it so the sugar doesn’t burn. For extra caramelization, sprinkle a bit of additional brown sugar over the top before broiling.

Remove the ham from the oven and allow it to rest for 5 minutes. Serve and enjoy!

Servings

Serves 10.

Storage and Reheating

Store the leftover honey-baked ham, let it cool slightly, then place slices in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. To reheat, cover the ham with foil, add a splash of orange or pineapple juice to keep it moist, and warm in a 275-300°F oven until heated through. Avoid microwaving if possible, as it can dry out the ham.

Holly’s Tips for The Best Copycat Honey Baked Ham:

• Select The Right Ham: Choose a high-quality, fully cooked spiral-sliced ham, 8–10 pounds, for the best texture and flavor. Spiral-sliced hams make glazing easier and provide that signature honey-baked ham presentation.
• Juice Matters: Use fresh orange juice for a bright citrus flavor or pineapple juice for a sweeter, tropical twist. Pouring it into the pan prevents the ham from drying out during baking.
• Glaze Like a Pro: Make sure the glaze is warm and smooth before brushing it on the ham. Applying half the glaze before baking and the rest before broiling.
• Don’t Skip The Broil: Broiling for 2 minutes gives the ham that signature crispy, crunchy crust. Keep a close eye to prevent burning, and optionally sprinkle extra brown sugar for a deeper caramel finish.
• Make It Your Own: Add a teaspoon of ground ginger or a splash of bourbon to the glaze for extra warmth.

Similar Recipes

Craving something similar? Make my Slow Cooker Honey Glazed Ham.

Looking for an easy appetizer? Try these Baked Ham and Cheese Roll Ups.

Wanting something different? This Crock Pot Pineapple-Ginger Glazed Ham adds a tropical flavor, perfect for spring holidays and warm weather.

Searching for more ham dishes? Try these highly-rated recipes: Crock Pot Maple Brown Sugar Ham, Slow Cooker Scalloped Potatoes and Ham Alfredo, and Ham and Cheese Tortellini.

Have you made this Copycat Honey Baked Ham recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CopycatHoneyBakedHam #LifeInTheLofthouse

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Copycat Honey Baked Ham

This recipe features a sweet, caramelized glaze with a crisp coating and juicy, tender ham slices—perfect for holidays or special dinners!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 10

Ingredients

Ham

• 1 fully cooked spiral-sliced ham 8–10 pounds
• 1 cup orange juice (or pineapple juice)

Glaze

• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ¼ cup honey
• 1 Tablespoon Dijon mustard
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 Tablespoon apple cider vinegar

Instructions

For The Ham

• Preheat the oven to 325°F. Remove all of the plastic and plastic insert from ham. Set the spiral ham cut side down in a roasting pan or large baking dish.
• Pour the orange juice into the bottom of the pan to help keep the ham moist. Loosely tent the pan with foil and bake for 10 minutes per pound, until the ham is heated through—about 1 hour and 20 minutes for an 8-pound ham.

For The Glaze

• While the ham is in the oven, prepare the glaze. In a small saucepan, combine the granulated sugar, brown sugar, honey, mustard, cinnamon, nutmeg, cloves, and apple cider vinegar. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Let it simmer for 2 to 3 minutes, until slightly thickened and shiny.
• Once the ham is warmed through, remove it from the oven and increase the temperature to 425°F. Brush half of the glaze generously over the ham, making sure it gets down between the slices. Return the ham to the oven uncovered and bake for 10 minutes, until the glaze caramelizes.
• For that classic Honey Baked–style crunch, brush the ham with the remaining glaze and switch the oven to broil. Broil for 2 minutes, keeping a close eye on it so the sugar doesn’t burn. For extra caramelization, sprinkle a bit of additional brown sugar over the top before broiling.
• Remove the ham from the oven and allow it to rest for 5 minutes. Serve and enjoy!

The post Copycat Honey Baked Ham appeared first on Life In The Lofthouse.

I remember first eating this salad at Emma’s baby shower over 18 years ago. We served it with Pizza Factory breadsticks, cookies, and a Crystal Light/Sprite drink. It was so good, and has been a favorite recipe of mine ever since. This homemade Chicken Caesar Pasta Salad features seasoned chicken, rotini pasta, crisp croutons, and juicy tomatoes, all tossed in a creamy, flavorful homemade Caesar dressing, over a bed of romaine lettuce. It’s healthy, fresh, and crunchy, making it the perfect dish to serve in the spring and summer.

CHICKEN CAESAR PASTA SALAD

For this pasta salad recipe, I like to cook two chicken breasts in a skillet and season them with a little lemon-pepper. It gives the salad extra flavor, and I highly recommend you try it! I chop up the chicken and add them to the salad. You could always use a rotisserie chicken to save time. You can also use store-bought Caesar salad dressing to make things easier. My favorite brand is Brianna’s. Serve chilled for a refreshing meal, perfect for lunch, dinner, potlucks, or picnics. Top with extra Parmesan and freshly cracked black pepper for an extra boost of flavor. 

Find my expert tips on how to make homemade chicken Caesar pasta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Chicken Caesar Pasta Salad Recipe:

• Fresh & Flavorful: Tender grilled chicken, crisp romaine lettuce, juicy cherry tomatoes, and seasoned croutons combine with rotini pasta for a perfectly balanced dish.
• Creamy Homemade Dressing: The rich, tangy Caesar dressing made with mayonnaise, Parmesan, lemon, and garlic elevates every bite.
• Quick & Convenient: With pre-cooked chicken and easy-to-whisk dressing, this pasta salad comes together in minutes, yet tastes like a restaurant-quality dish.

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced (I like to season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried, then chopped)
• 1 cup cherry tomatoes, sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic, minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

Cook pasta in a large pot of water until al dente. Drain water, then rinse noodles under cold water to let cool.

In a large serving bowl, combine cooked chicken, tomatoes, and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons, and as much or as little Caesar dressing as you prefer to the bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

Whisk together all of the dressing ingredients. Cover and chill in the fridge until ready to use.

Servings

Serves 6.

Storage 

Store leftovers in an airtight container; the pasta, chicken, and dressing can last in the fridge for 3 days. Add lettuce and croutons right before serving for maximum freshness.

Holly’s Tips for The Best Chicken Caesar Pasta Salad Recipe:

• Use Grilled or Roasted Chicken: Grilling or roasting your chicken beforehand adds a smoky, savory depth that enhances the salad’s overall taste.
• Cook Pasta Al Dente: Slightly firm pasta holds up better in salads and prevents a mushy texture after chilling.
• Chill Ingredients Before Serving: Keep the pasta, chicken, and lettuce chilled to ensure a refreshing, crisp salad.
• Add Croutons Last: Toss croutons in just before serving to keep them crunchy and prevent sogginess.
• Make It Your Own: You can control how much dressing you add and swap ingredients to your liking, making it perfect for meal prep, potlucks, or family lunches. If you’re short on time, feel free to use store-bought Caesar salad dressing. Either way, you will still get a delicious pasta salad.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Chicken Pesto Pasta Salad.

Looking for something a little different? Try this amazing Chicken Strawberry Pasta Salad.

Wanting a meatless option? Serve these: California Pasta Salad and Tri-Color Pasta Salad.

Can’t get enough of pasta salad? Don’t miss out on these highly-rated recipes: BBQ Ranch Chicken Pasta Salad, Teriyaki Chicken Pasta Salad, and Pepperoni Pizza Pasta Salad.

Have you made this Chicken Caesar Pasta Salad recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenCaesarPastaSalad #LifeInTheLofthouse

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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce. The homemade creamy Caesar dressing packs it full of flavor!

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced ( I season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried then chopped)
• 1 cup cherry tomatoes sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

• Cook pasta in a large pot of water until al dente. Drain water then rinse noodles under cold water to let cool.
• In a large serving bowl, combine cooked chicken, tomatoes and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons and as much or little Caesar dressing you prefer to bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

• Whisk together all of the dressing ingredients. Cover and chill in fridge until ready to use.

Notes

Nutrition Info for salad: 1 serving = 396 calories / 11 fat / 51 carbs / 31 protein

Nutrition Info for dressing: 2 Tablespoons = 81 calories / 8 fat / 1 carb / 3 protein

The post Chicken Caesar Pasta Salad appeared first on Life In The Lofthouse.

Some recipes have a way of taking you back in time, and this dessert is one of them. This Pistachio Oreo Ice Cream Dessert is a special recipe my husband, Kale, made for me when we were dating. But I have to give credit to his amazing sister Christine (Hi, Christine!) for the original recipe; it remains one of our favorites to this day. You can make this treat anytime of the year, but we especially enjoy making it during the warmer months. You can let it freeze overnight or make it early and enjoy it later after some fun in the sun!

PISTACHIO OREO ICE CREAM DESSERT

This easy no-bake treat offers a flavorful balance of creamy, nutty, and chocolate. The homemade crust is constructed from double-stuffed Oreos, topped with sweet, nutty pistachio pudding that melts into rich vanilla ice cream and airy Cool Whip. Extra Oreo chunks on top add a satisfying chocolatey crunch, making each bite a multi-layered delight. This no-bake treat is so unique, refreshing, and pure warm-weather bliss. Sprinkle extra chopped pistachios or drizzle chocolate syrup for added flavor and presentation.

Find my expert tips on how to make homemade pistachio Oreo ice cream dessert below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Pistachio Oreo Ice Cream Dessert:

• Easy Dessert Recipe: No complicated baking or fancy tools are needed for this step-by-step, simple recipe. Just mix, layer, and freeze!
• No-Bake Treat: This no-bake recipe saves time and is ideal for warmer months. The layers set beautifully in the freezer, giving you a creamy and cool, sliceable dessert.
• Light, Refreshing & Sweet: This homemade dessert is ideal for spring picnics, summer barbecues, or anytime you crave a cool, decadent treat.
• Perfect for Pistachio Lovers: If you’re someone who loves pistachio gelato or the creamy, nutty flavor in general, this dessert recipe is a must-try.

Ingredients

• 1.5-quart vanilla ice cream
• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• ½ cup salted butter, melted
• 8 ounces Cool Whip, thawed
• 2 packages (3.4 ounces, each) instant pistachio pudding mix

Instructions

Set the ice cream out on the counter to soften while preparing the Oreo crust.

Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them still to be chunky and small, but not fine crumbs.

Set aside 1/3 of the cookie crumbs for the topping.

Pour remaining cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the bottom of the pan to form a crust.

In a large mixing bowl, add the softened vanilla ice cream and the thawed Cool Whip. Whisk or stir until combined.

Add the instant pistachio pudding mix to the ice cream mixture. Whisk until well combined.

Spread evenly all over the Oreo cookie crust. Sprinkle the reserved Oreo crumbs evenly over the top, pressing down lightly. Cover and freeze for at least 6 hours or overnight.

Remove from the freezer 20 minutes before cutting into squares. Serve and enjoy!

Servings

Serves: 12.

Storage 

Store leftover pistachio Oreo ice cream dessert in an airtight container and keep it in the freezer. It will stay fresh for up to 1 week. For the best texture, remove the dessert about 15 minutes before serving to allow it to soften slightly for easier slicing.

Holly’s Tips for The Best Pistachio Oreo Ice Cream Dessert:

• Soften The Ice Cream First: Let the ice cream sit at room temperature for 15 to 20 minutes before mixing. This makes it easier to combine the Cool Whip and pudding mix.
• Crush Oreos Into Chunks: Keep some chunks in the cookie crumbs for texture. Avoid crushing into fine powder; you want a crunchy, satisfying topping and crust.
• Press The Crust Firmly: When combining cookie crumbs and melted butter, press firmly into the pan. This ensures the base holds together when serving.
• Let Dessert Chill: Freeze for at least 6 hours or overnight to let flavors meld and ensure clean cutting.
• Serve Fresh: Remove from the freezer 15 minutes before serving to make cutting easier and enhance creaminess.
• Personalize It: This recipe can be scaled down for smaller pans or even individual cups, making it perfect for personal servings, dessert jars, parties, and potlucks.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my highly-rated Heavenly Oreo Dessert!

Wanting something less sweet? My Heavenly Lemon Oreo Dessert is fresh and tangy.

In the mood for something different? Give my Mexican “Fried” Ice Cream Dessert a try.

Looking for more no-bake desserts? Make my Oreo Dip, Oreo Ice Cream Cake, No-Bake Chocolate Cheesecake, Monster Cookie Dough Cheesecake, and Butterfinger Pie.

Have you made this Pistachio Oreo Ice Cream Dessert recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PistachioOreoIceCreamDessert #LifeInTheLofthouse

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Pistachio Oreo Ice Cream Dessert

Whip up a no-bake Pistachio Oreo Ice Cream Dessert with this step-by-step recipe. A creamy and refreshing treat for anytime of year!

Prep Time 6 hours hours 20 minutes minutes

Servings 12

Ingredients

• 1.5 quart vanilla ice cream
• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• 1/2 cup salted butter melted
• 8 ounces Cool Whip thawed
• 2 packages (3.4 ounces, each) instant pistachio pudding mix

Toppings (optional)

• hot fudge
• whipped cream

Instructions

• Set the ice cream out on the counter to soften while preparing the Oreo crust.
• Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them still to be chunky and small, but not fine crumbs.
• Set aside 1/3 of the cookie crumbs for the topping.
• Pour remaining cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the bottom of the pan to form a crust.
• In a large mixing bowl, add the softened vanilla ice cream and thawed Cool Whip. Whisk or stir together until combined.
• Add the instant pistachio pudding mix to the ice cream mixture. Whisk until well combined.
• Spread evenly all over the Oreo cookie crust. Sprinkle the reserved Oreo crumbs evenly over the top, pressing down lightly. Cover and freeze for at least 6 hours or overnight.
• Remove from the freezer 20 minutes before cutting into squares. Top with hot fudge and whipped cream, if desired. Serve and enjoy!

The post Pistachio Oreo Ice Cream Dessert appeared first on Life In The Lofthouse.

Craving bakery-style donuts? These Mini Baked Cinnamon Sugar Donuts have just what you need. These mini homemade donuts are fully baked, making them lighter, easier, and less messy than traditional fried donuts, while still delivering that cinnamon-sugar flavor. Serve these donuts at brunch spreads, holiday gatherings, or to celebrate National Donut Day. The warm cinnamon aroma that fills your kitchen while they bake is just as delightful as the treats themselves.

MINI BAKED CINNAMON SUGAR DONUTS

These mini donuts are so soft, tender, and delightful. Ground cinnamon baked into the batter adds a gentle warmth, while the buttery cinnamon sugar coating creates a sweet, slightly crisp exterior that contrasts beautifully with the fluffy inside!

Mini baked cinnamon sugar donuts are made without yeast, and only require a mini muffin tin to make them; no donut pan needed! The result is the most delicious mini baked cinnamon sugar donuts that taste just like your favorite bakery. These bite-sized donuts also make charming gifts for any special occasion when wrapped up and tied with a bow. This recipe yields 36 donuts, so it’s a great recipe to pull out when hosting large gatherings and parties.

Find my expert tips on how to make homemade mini baked cinnamon sugar donuts from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Mini Baked Cinnamon Sugar Donut Recipe:

• Sweet Breakfast: This donut recipe is everything you love about the classic cinnamon sugar donut, but in miniature form.
• Simple Donut Recipe: Simply mix, whisk, bake, and coat. This recipe comes together relatively quickly with minimal effort, compared to other donut recipes.
• Classic Brunch Party Treat: These mini baked donuts look beautiful on a brunch table and are ideal for birthdays, holidays, and any special occasion.

Ingredients

Mini Baked Donuts

• ½ cup packed light brown sugar
• 1 large egg
• ⅓ cup vegetable oil (or avocado oil)
• 1 cup sour cream
• ½ cup milk (I use whole)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Cinnamon Sugar Coating

• 1 ¼ cups granulated sugar
• 4 teaspoons ground cinnamon
• ½ cup salted butter, melted

Instructions

For The Mini Baked Donuts

Place the oven rack in the center position of the oven and preheat the oven to 375°F.

In a large mixing bowl, add the brown sugar, egg, oil, sour cream, milk, and vanilla. Whisk until the mixture is smooth and well blended.

Add the flour, baking powder, cinnamon, and salt to the bowl. Whisk gently until just combined, making sure most of the lumps are mixed out.

Prepare two mini muffin pans by spraying 36 wells with non-stick cooking spray.
Scoop 1 ½ Tablespoons of batter into each muffin cup.

Place both pans together on the center rack of the oven. Bake for 10 to 12 minutes, or until the donuts have risen, feel firm when touched, and remain light in color.

While the donuts are baking, melt the butter in a small bowl and set it aside.

For The Cinnamon Sugar Coating

Add the sugar and cinnamon to a large zip-top bag, seal it, and shake until thoroughly combined.

Once the donuts are finished baking, allow them to cool for a few minutes.

Working one donut at a time, gently dip each donut into the melted butter until fully coated, wiping away any excess so the coating stays light. Transfer the donut to the zip-top bag. Add about 6 donuts to the bag at once and gently shake until coated in the cinnamon sugar.

Remove the donuts from the bag and tap off any excess cinnamon sugar. Continue with the remaining donuts. Serve and enjoy!

Servings

Yields: 36 mini donuts.

Storage and Reheating

Store leftover mini sugar donuts at room temperature in an airtight container for 3 to 4 days. Can be refrigerated for up to 1 week. Cover donuts or place them in an airtight container before refrigerating. Can reheat in the microwave for 10 seconds or so.

Holly’s Tips for The Best Mini Baked Cinnamon Sugar Donuts Recipe:

• Let Ingredients Sit At Room Temperature: Let the egg, sour cream, and milk soften at room temperature for a smoother batter to work with.
• Stir Until Just Combined: Try not to overmix the donut batter; this can result in donuts that are too dense instead of soft.
• Measure for Even Baking: Measure about 1 ½ tablespoons for each mini muffin, so donuts bake and rise evenly.
• Watch The Oven Closely: Bake just until set, about 10 to 12 minutes. These donuts should stay light in color. Be careful not to over bake, as this will dry the donuts out.
• Coat Donuts While Warm: Allow donuts to sit for a few minutes, then proceed to dip them in butter while they are still warm to adhere to the cinnamon sugar coating.
• My Zip-Top Bag Trick: Shaking these mini donuts in a zip-top bag is a great way to evenly coat them in the cinnamon sugar without making a mess.
• Serve Warm & Fresh: These mini baked donuts taste best the same day they are made. Enjoy while they are warm, soft, and tender for the best experience.
• Make It Your Own: Add chocolate chips to the donut batter for your kids, or swap the vanilla extract for maple extract in the colder months. A lot of donut shops use a dash of nutmeg if you’re looking for that traditional donut shop flavor.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Bake my Cinnamon Roll Donut Bites.

Wanting something different? Try these Cinnamon French Toast Sticks and Cinnamon Roll Muffins next!

Can’t get enough of donuts? Satisfy your cravings with my Chocolate Protein Donuts and Baked Pumpkin Fritter Bites.

Have you made this Mini Baked Cinnamon Sugar Donuts recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MiniCinnamonSugarDonuts #LifeInTheLofthouse

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Mini Baked Cinnamon Sugar Donut Bites

Make soft and fluffy Mini Baked Cinnamon Sugar Donuts from scratch with this easy-to-follow recipe. No donut pan required!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 36 mini donuts

Ingredients

Mini Baked Donuts

• ½ cup packed light brown sugar
• 1 large egg
• ⅓ cup vegetable oil (or avocado oil)
• 1 cup sour cream
• ½ cup milk (I use whole)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Cinnamon Sugar Coating

• 1 ¼ cups granulated sugar
• 4 teaspoons ground cinnamon
• ½ cup salted butter melted

Instructions

For The Mini Baked Donuts

• Place the oven rack in the center position of the oven and preheat the oven to 375°F.
• In a large mixing bowl, add the brown sugar, egg, oil, sour cream, milk, and vanilla. Whisk until the mixture is smooth and well blended.
• Add the flour, baking powder, cinnamon, and salt to the bowl. Whisk gently until just combined, making sure most of the lumps are mixed out.
• Prepare two mini muffin pans by spraying 36 wells with non-stick cooking spray. Scoop 1 ½ Tablespoons of batter into each muffin cup.
• Place both pans together on the center rack of the oven. Bake for 10 to 12 minutes, or until the donuts have risen and toothpick inserted comes out clean. (These don't take long to bake, don't over bake.)
• While the donuts are baking, melt the butter in a small bowl and set it aside.

For The Cinnamon Sugar Coating

• Add the sugar and cinnamon to a large zip-top bag, seal it, and shake until thoroughly combined.
• Once the donuts are finished baking, allow them to cool for a few minutes.
• Working one donut at a time, gently dip each donut into the melted butter until fully coated, wiping away any excess so the coating stays light. Transfer the donut to the zip-top bag. Add about 6 donuts to the bag at once and gently shake until coated in the cinnamon sugar.
• Remove the donuts from the bag and tap off any excess cinnamon sugar. Continue with the remaining donuts. Serve and enjoy!

The post Mini Baked Cinnamon Sugar Donuts appeared first on Life In The Lofthouse.

Let’s be honest. Cooking bacon in a skillet isn’t always ideal. It’s messy, it splatters everywhere, and it requires all of your attention. But what if I told you there was an easy, splatter-free, and even crispier way to make bacon every time? Meet The Best Oven-Baked Bacon. This is the method I swear by, and once you try it, you’ll never go back. If you want an easy way to cook bacon that delivers consistent results with little to no effort, save this post! It just might change the way you make breakfast forever.

THE BEST OVEN-BAKED BACON

You might be asking yourself, “Holly, why should I try cooking bacon in the oven when a pan works just fine?”

I’ll tell you why!

It’s hands-off and the oven’s consistent heat cooks the bacon evenly without burnt spots. You also have more control over the texture. You can adjust the cook time for crispier or chewier bacon. Plus, there’s no hot grease splattering, making it a safer option for you and your family, especially on those busy mornings and weekends, giving you one less thing to stress about. Oven-baked bacon is also perfect for meal prep since you can cook a large batch at once and enjoy it later. If you’re a true bacon lover, this method might just change your life. Let me know in the reviews if I’m right!

Find my expert tips on how to make the best homemade oven-baked bacon below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Easy, Foolproof Oven-Baked Bacon Recipe:

• Consistent Results Every Time: The oven’s even heat ensures consistent results with no burnt spots. You have more control using an oven as opposed to a skillet.
• Easy Cleanup: Line your large baking sheet with parchment paper for a quick and simple cleanup. Say goodbye to scrubbing the grease out of your skillet pans. We’ve all been there!
• Convenient & Hands-off: No flipping or constant hovering, just place the bacon in the oven and let the oven do the work for you. 
• Feeds More: Easily cook bacon at the same time with this method, perfect for feeding a crowd.
• Make Ahead & Meal-Prep-Friendly: This delicious breakfast bacon recipe reheats well and stores easily for breakfasts all week.

Ingredients

10 slices of bacon

Instructions

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

Arrange the bacon slices in a single layer on top of the parchment paper, making sure they don’t touch.

Bake for 14 minutes for chewy bacon, and up to 18 minutes for extra crispy bacon. *Keep in mind the bacon will continue to cook after you remove it from the oven.

Transfer to a paper towel-lined plate to cool slightly before serving. Discard excess grease (or save in a jar for use in other recipes). Enjoy!

Servings

Yields: 10 crispy slices of the best oven-baked bacon, but feel free to double or triple to feed a larger crowd.

Storage and Reheating

Allow oven-baked bacon to cool completely, then store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month with parchment paper between slices to prevent sticking.

To reheat, microwave on a paper towel-lined plate in 10 to 15 second intervals, or warm in the oven at 350°F for 5 to 7 minutes. You can also reheat briefly in a skillet or air fryer at 350°F for 2 to 3 minutes. For best results, only reheat when you plan to eat so the bacon stays crispy.

Holly’s Tips for The Best Oven-Baked Bacon Every Time:

• Use Parchment Paper For The Best Results: It tends to produce crispier bacon.
• 400°F Works For All Bacon Thicknesses: Thin-sliced bacon will cook more quickly, while thick-cut bacon will need a bit more time, so adjust the timer accordingly.
• This Method Works For Any Amount of Bacon: Cook as many or as few slices as you’d like without adjusting the oven temperature or cooking time, just make sure the bacon is laid in a single layer without overlapping.
• Keep Carryover Crisping In Mind: The bacon will continue to crisp slightly as it cools, so you may want to remove it from the oven just before it reaches your ideal doneness.

Frequently Asked Questions:

Similar Recipes

Craving more bacon breakfast dishes? Try my Brown Sugar Bacon Waffles, Bacon and Queso Breakfast Tacos, and Bacon Egg and Cheese Croissant Bake.

Looking for more bacon recipes? These highly-rated recipes are just as delicious: Bacon Cheeseburger Wraps, Bacon Cheeseburger Sliders, Chicken Bacon Ranch Baked Penne, and Slow Cooker Bacon Cheeseburger Soup.

Have you made this The Best Oven-Baked Bacon recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #OvenBakedBacon #TheBestBacon #LifeInTheLofthouse

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The Best Oven-Baked Bacon

This Oven-Baked Bacon recipe delivers perfect bacon every time. It’s the best way to cook bacon with minimal effort!

Prep Time 5 minutes minutes

Cook Time 16 minutes minutes

Servings 10 slices of bacon

Ingredients

• 10 slices bacon

Instructions

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
• Arrange the bacon slices in a single layer on top of the parchment paper, making sure they don’t touch.
• Bake for 14 minutes for chewy bacon, and up to 18 minutes for extra crispy bacon. *Keep in mind the bacon will continue to cook after you remove it from the oven.
• Transfer to a paper towel-lined plate to cool slightly before serving. Discard excess grease (or save in a jar for use in other recipes). Enjoy!

Notes

Yields: 8 to 10 slices of bacon 

The post The Best Oven-Baked Bacon appeared first on Life In The Lofthouse.

These Chocolate Dipped Strawberry Mini Cheesecakes are creamy and delicious, drenched in melted milk chocolate, then topped with a chocolate-dipped strawberry. Are you drooling yet? If you’re looking for a delicious and amazing treat, this one is a must-make. It’s the ultimate dessert combination for every cheesecake and chocolate-dipped strawberry lover!

CHOCOLATE-DIPPED STRAWBERRY MINI CHEESECAKES

These chocolate-dipped strawberry mini cheesecakes are the best kind of dessert—creamy, rich cheesecake topped with juicy strawberries dipped in silky chocolate. They’re bite-size indulgent, and feel fancy without the fuss, making them perfect for parties, holidays, or anytime you’re craving something extra special.

Just some notes before we get started: I used a silicone cupcake/ muffin pan for this recipe. You can also use a mini cheesecake pan. I love the one I linked from Amazon. Another important note to remember is that it’s natural for cheesecakes to puff up as they bake, and then fall slightly as they cool. It is nothing to be alarmed about.

Find my expert tips on how to make homemade chocolate-dipped strawberry mini cheesecakes from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Chocolate-Dipped Strawberry Mini Cheesecakes Recipe:

• Classic 2-in-1 Dessert: Creamy cheesecake, buttery graham cracker crust, juicy strawberries, and rich melted chocolate are a match made in dessert heaven.
• Smooth & Creamy: Baking at a low temperature ensures a luscious, velvety cheesecake that sets beautifully.
• Festive Valentine’s Day Treat: These luscious mini cheesecakes are a fun twist on traditional chocolate-dipped strawberries. Instead of flowers or chocolate, gift these mini cheesecakes!
• Make-Ahead-Friendly: These chill perfectly in the fridge, making entertaining stress-free.
• Perfect For Every Occasion: These mini cheesecakes with chocolate-dipped strawberries on top are ideal for Valentine’s Day, birthday parties, and any celebration that calls for an elegant dessert.

Ingredients

• 1 ¼ cups graham cracker crumbs
• 6 Tablespoons salted butter, melted
• 2 packages (8 ounces, each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt
• 18 whole strawberries (preferably small), rinsed and pat dry
• 10 ounces good quality milk chocolate, melted

Instructions

In a medium bowl, combine the graham cracker crumbs and melted butter. Using two standard silicone 12-count muffin/cupcake pans, spoon about 1 1/2 Tablespoons of mixture into 18 cups. Press the crumbs firmly into the cups. Set aside.

Preheat oven to 325 degrees F.

In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar and continue beating on low speed. Add eggs one at a time, and the yolk, mixing just until combined. Scrape down bowl as needed. Add vanilla and sea salt and mix until smooth.

Evenly divide cheesecake filling among molds. Smooth tops with the back of a spoon. Bake 20 to 25 minutes or until centers are just set. (Cheesecakes will puff up slightly during baking and will fall/flatten slightly as they cool, so don’t be alarmed.) Allow the baked cheesecakes cool to room temperature in the pan. Then place in the fridge and let it chill for at least 2 hours.

Once cheesecakes are completely chilled, carefully run a sharp knife around each cheesecake edge and gently remove from pan.

Spoon melted chocolate over each cheesecake. Dip strawberries one by one in melted chocolate and place on top of chocolate covered cheesecake. Store in refrigerator. Best if eaten within a day.

Servings

Yields: 18 mini cheesecakes

Storage

Store leftover chocolate-dipped strawberry mini cheesecakes in an airtight container in the refrigerator. Because they’re topped with fresh strawberries, they’re best enjoyed the same day, but they can be stored for up to 2 days. No reheating necessary. 

Holly’s Tips for The Best Chocolate Strawberry Mini Cheesecakes:

• Use High-Quality Chocolate: Feel free to use milk chocolate or dark chocolate for this homemade cheesecake recipe. I find brands such as Ghirardelli, Guittard, and Lindt always taste the best.
• Soften Cream Cheese: For a smoother filling, let cream cheese sit at room temperature. Cold cream cheese can create lumps in the batter, making it harder to achieve a creamy texture.
• Don’t Over-Mix: When adding eggs and sugar, mix just until combined. Over-mixing can incorporate too much air, causing the mini cheesecakes to crack or collapse. If they crack it is fine, they will still taste wonderful!
• Bake Low & Slow: Bake the mini cheesecakes at 325°F to ensure a creamy, smooth texture.
• Chill Before Serving: Allow cheesecakes to chill in the refrigerator for at least 2 hours for best results. Chilling helps the filling set and makes it easier to remove the cheesecakes from their molds.
• Dip Strawberries While Chocolate Is Warm: Dip fresh strawberries in the melted chocolate while it’s still warm but not too hot. Let excess chocolate drip off to avoid pooling, then place it on the cheesecake carefully for a neat presentation.
• Make It Your Own: Use milk or dark chocolate, add the white chocolate drizzle, or swap berries to make them your own.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chocolate Cupcakes with Strawberry Frosting.

Wanting something different? These Mini Lime Cheesecakes with Raspberry Sauce are just as creamy and sweet.

Looking for something more filling? Strawberry Chocolate Pound Cake Trifle presents beautifully for any party or gathering.

Can’t get enough of cheesecake? Try these highly-rated recipes next: Oreo Cheesecake Bites, Cheesecake Taquitos, Funfetti Cheesecake Pudding Cookies, and No-Bake Cheesecake.

Have you made this Chocolate-Dipped Strawberry Mini Cheesecakes recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChocolateDippedStrawberries #ChocolateStrawberries #MiniCheesecakes #CheesecakeRecipes #LifeInTheLofthouse

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Chocolate-Dipped Strawberry Mini Cheesecakes

Creamy, chocolatey, and bursting with strawberry goodness, these mini cheesecakes are the ultimate bite-size treat!

Prep Time 2 hours hours 20 minutes minutes

Cook Time 20 minutes minutes

Servings 18

Author Life in the Lofthouse

Ingredients

• 1 ¼ cups graham cracker crumbs
• 6 Tablespoons salted butter melted
• 2 packages (8 ounces, each cream cheese softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt
• 18 whole strawberries (preferably small)
• 10 ounces good quality milk chocolate melted

Instructions

• In a medium bowl, combine the graham cracker crumbs and melted butter. Using two standard silicone 12-count muffin/cupcake tins, spoon about 1 1/2 Tablespoons of mixture into 18 cups. Press the crumbs firmly into the cups. Set aside.
• Preheat oven to 325 degrees F.
• In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar and continue beating on low speed. Add eggs one at a time, and the yolk, mixing just until combined. Scrape down bowl as needed. Add vanilla and sea salt and mix until smooth. Evenly divide cheesecake filling among molds. Smooth tops with the back of a spoon.
• Bake 20 to 25 minutes or until centers are just set. (Cheesecakes will puff up slightly during baking and will fall/flatten slightly as they cool, so don’t be alarmed.) Allow the baked cheesecakes cool to room temperature in the pan. Then place in the fridge and let it chill for at least 2 hours.
• Once cheesecakes are completely chilled, carefully run a sharp knife around each cheesecake edge and gently remove from pan.
• Spoon a little melted chocolate over each individual cheesecake. Dip strawberries one by one in melted chocolate and place on top of chocolate covered cheesecake. Enjoy!

Video

Recipe slightly adapted from: The Little Epicurean.

The post Chocolate-Dipped Strawberry Mini Cheesecakes appeared first on Life In The Lofthouse.

Soft, fudgy, and bursting with rich chocolate flavor, these Red Velvet Brownies with White Chocolate Buttercream Frosting are pure dessert bliss. They’re easy to whip up, will make your kitchen smell amazing as they bake, and are finished with a luscious homemade frosting that melts right into every bite. Even if you’ve never been a red velvet fan, this recipe might just win you over.

RED VELVET BROWNIES

This red velvet brownie recipe comes out soft, moist, and rich every single time. If I can give you a big tip when it comes to this recipe, this is the most important one to follow: weigh the ingredients. Buy a kitchen scale at the grocery store or Walmart. I can’t recommend this enough. We all tend to add too much when measuring in cups, so weights are listed on important ingredients. Weighing ingredients when baking will help your baked goods turn out perfect! Also, don’t over-mix. Especially, never over-mix brownie batter. Super important.

Okay, back to the deliciousness. This red velvet brownie recipe can’t be beat. I found the original recipe on Bonnie Bakery, and used my own white chocolate buttercream frosting to top them off with. The results were red velvet magic!

My homemade white chocolate buttercream frosting truly takes this red velvet recipe to the next level. They are so amazing! Serve them on Valentine’s Day, an anniversary dinner, or at Christmas and everyone will fall in love.

Find my expert tips on how to make homemade red velvet brownies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Easy Red Velvet Brownies:

• Rich, Classic Brownie Texture: These brownies combine cocoa powder and salted butter for a moist and rich fudgy brownie that melts in your mouth.
• Homemade White Chocolate Buttercream Frosting: Smooth, velvety buttercream frosting made from scratch adds a decadent, bakery-style finishing touch.
• Festive Red Velvet Presentation: The vibrant and fun pop of red paired with the buttercream frosting looks incredible on a dessert table for Valentine’s Day, Christmas, New Year’s, and more. A festive treat that fits any special occasion!

Ingredients

Red Velvet Brownies

• 6 Tablespoons salted butter
• 200 grams granulated sugar (1 cup)
• 55 grams light brown sugar (packed 1/4 cup)
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract or paste
• 80 ml vegetable oil (1/3 cup)
• 25 grams cocoa powder (3 1/2 Tablespoons)
• 1/2 teaspoon red gel food coloring
• 90 grams all-purpose flour (3/4 cup)
• 1 Tablespoon cornstarch
• 1/8 teaspoon salt
• 1 Tablespoon white vinegar

White Chocolate Buttercream Frosting

• 1/2 cup salted butter, softened
• 3 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract or paste
• 4 ounces good-quality white chocolate, melted (NOT chocolate chips)
• 3 Tablespoons heavy whipping cream

Instructions

For The Red Velvet Brownies

Preheat oven to 350 degrees F. Line the bottom and sides of a 8-inch square baking pan with parchment paper, allowing 2 inches to extend over the sides.

Melt the butter in a microwave-safe bowl. Cook and stir in 20 second intervals until melted.

Add the granulated sugar and light brown sugar into a large mixing bowl. Pour in the melted butter. Whisk to combine.

Add the eggs, egg yolk and vanilla. Mix until combined. (Don’t over-mix, you don’t want to add air to the mixture.) Add the vegetable oil and cocoa powder to the batter. Whisk until combined.

Take 2 Tablespoons of the batter and place in a small bowl. Mix the red gel food coloring into this small amount of batter until it’s all combined. Whisk this red mixture into the main bowl of batter just until combined.

Now switch from the whisk to a spatula. Fold the flour, cornstarch and salt into the batter. When there are no longer any flour lumps, mix in the white vinegar.

Pour the brownie batter into the prepared pan and spread out evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

Carefully, remove the brownies from the oven and allow to cool completely before frosting.

For The White Chocolate Buttercream Frosting

In the bowl of a stand mixer, cream butter until light and fluffy. Beat in vanilla. With the mixer on low speed, slowly add in the powdered sugar a half cup at a time. Allow the sugar to mix in before adding each half cup.

Once all the powdered sugar has been added, pour in the melted white chocolate and beat on medium speed until incorporated. Add in the heavy cream and continue to beat until it is at your desired consistency. Spread frosting over brownies. For easy cutting, use a plastic knife.

Servings

This recipe yields 16 small brownies.

Storage and Reheating

Store leftover red velvet brownies in an airtight container in the fridge for up to 5 days. If desired, slightly warm your brownie in the microwave for 10 seconds.

Holly’s Tips for The Best Red Velvet Brownies:

• Weigh the Ingredients: Weighing ingredients ensures accuracy and consistency, which is especially important in baking where small differences can affect texture and flavor. Measuring by weight eliminates variations caused by packing, scooping, or humidity, helping your recipes turn out perfectly every time.
• Don’t Over-Whisk The Batter or Eggs: Whisk the eggs in just until combined. Overmixing adds too much air and leads to cakey brownies instead of dense, fudgy brownies. 
• Line The Pan: Use parchment paper and leave 2 inches hanging over the sides. This creates “handles” so you can lift the brownies out cleanly for easy frosting and cutting.
• Allow Brownies To Cool Before Frosting: If the brownies are even slightly warm, the white chocolate frosting will melt and slide. Let them cool fully for clean, thick frosting layers.
• Chill Before Slicing: Refrigerate the frosted brownies for 20 minutes before cutting to get sharp, clean edges. I recommend using a plastic knife to cut these brownies so you don’t accidentally smear frosting or drag crumbs. 

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Red Velvet Santa Hat Brownies next.

Wanting something different? These Red Velvet Pancakes are fantastic! The cream cheese topping is swoon-worthy.

Wanting something more filling? Make my Red Velvet Cheesecake Cake, Red Velvet Cake with Cream Cheese Frosting, and Red Velvet Trifle next.

Have you made this Red Velvet Brownies recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #RedVelvetBrownies #LifeInTheLofthouse

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Red Velvet Brownies with White Chocolate Buttercream Frosting

These red velvet brownies are rich, fudgy, and topped with a smooth white chocolate buttercream frosting. Perfect for holidays, parties, or anytime you’re craving a show-stopping dessert!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 16 small brownies

Author Life in the Lofthouse

Ingredients

For The Red Velvet Brownies

• 6 Tablespoons salted butter
• 200 grams granulated sugar (1 cup)
• 55 grams light brown sugar (packed 1/4 cup)
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract or paste
• 80 ml vegetable oil (1/3 cup)
• 25 grams cocoa powder (3 ½ Tablespoons)
• 1/2 teaspoon red gel food coloring
• 90 grams all-purpose flour (3/4 cup)
• 1 Tablespoon cornstarch
• 1/8 teaspoon salt
• 1 Tablespoon white vinegar

For White Chocolate Buttercream Frosting

• 1/2 cup salted butter softened
• 3 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract or paste
• 4 ounces good quality white chocolate melted (not chocolate chips)
• 2 Tablespoons heavy whipping cream

Instructions

For the Red Velvet Brownies

• Preheat oven to 350 degrees F. Line bottom and sides of a 8-inch square baking pan with parchment paper, allowing 2 inches to extend over sides.
• Melt the butter in a microwave-safe bowl. Cook and stir in 20 second intervals until melted.
• Add the granulated sugar and light brown sugar into a large mixing bowl and pour in the melted butter. Whisk to combine.
• Add the eggs, egg yolk and vanilla. Mix until combined. (Don't over-mix, you don't want to add air to the mixture.) Add the vegetable oil and cocoa powder to the batter. Whisk until combined.
• Take 2 Tablespoons of the batter and place in a small bowl. Mix the red gel food coloring into this small amount of batter until it's all combined. Whisk this red mixture into the main bowl of batter and mix just until combined.
• Now switch from a whisk to a spatula. Fold the flour, cornstarch and salt into the batter. When there are no longer any flour lumps, mix in the white vinegar.
• Pour the brownie batter into the prepared pan and spread out evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
• Carefully, remove the brownies from the oven and allow to cool completely before frosting.

For The White Chocolate Buttercream Frosting

• In the bowl of a stand mixer, cream butter until light and fluffy. Beat in vanilla. With the mixer on low speed, slowly add in the powdered sugar a half cup at a time. Allow the sugar to mix in before adding each half cup.
• Once all the powdered sugar has been added, pour in the melted white chocolate and beat on medium speed until incorporated. Add in the heavy cream and continue to beat until it is at your desired consistency. Spread frosting over brownies. For easy cutting, use a plastic knife.

Notes

*Weighing ingredients ensures accuracy and consistency, which is especially important in baking where small differences can affect texture and flavor. Measuring by weight eliminates variations caused by packing, scooping, or humidity, helping your recipes turn out perfectly every time.

Brownie recipe adapted from Bonnie Bakery.

The post Red Velvet Brownies with White Chocolate Buttercream Frosting appeared first on Life In The Lofthouse.

I’m a sucker for a sweet breakfast in the morning, and if you’re like me then you know the joy of waking up to a stack of fluffy blueberry pancakes dripping with warm maple syrup. There’s just something so cozy and nostalgic about it, especially when they’re made from scratch. Today I’m breaking down how to make The Best Blueberry Pancakes!

This easy blueberry pancakes recipe was inspired by a culmination of some of my favorite blueberry pancakes recipes shared online. I’ve been perfecting this one for awhile so I’m thrilled to finally share the winner with you. These fluffy pancakes come out perfectly every time with crispy golden edges, a light and fluffy center, and fresh, juicy blueberries bursting in every bite!

What makes these pancakes irresistible and downright melt-in-your-mouth delicious is the buttermilk. This important ingredient is what makes pancakes so fluffy and delicious! The pancake base is quick to whisk together with all-purpose flour, sugar, baking powder, baking soda, and kosher salt, while eggs, melted butter, and plenty of fresh blueberries complete the batter for a truly perfect pancake recipe. Don’t forget to add a little extra butter to the pan for those crispy golden-brown edges!

Give this recipe a try and let me know how it goes in the comments below. Don’t forget to rate it and share your pancake stacks with me on Instagram and Facebook @lifeinthelofthouse!

Why You’ll Love These Fluffy Buttermilk Blueberry Pancakes:

• Super fluffy and soft: Thanks to tangy buttermilk and just the right mix of leavening agents.
• Loaded with fresh blueberries that burst while cooking and create juicy little pockets of flavor.
• Easy to make: One bowl, minimal cleanup, and maximum satisfaction.
• Perfect for weekend brunch, holiday mornings, or lazy Sundays!

Ingredients

• 2/3 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups buttermilk
• 2 large eggs, beaten
• 4 Tablespoons melted butter, slightly cooled
• 2 cups fresh blueberries
• more butter for the pan

Instructions

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

Add the buttermilk, eggs and melted butter to the dry ingredients, and whisk just until everything is incorporated. Don’t over-mix.

Preheat a nonstick skillet over medium-low heat. Add a small amount of butter to the center of the pan — this helps create a delicious golden-brown crust.

Scoop about 1/3 cup of batter into the pan and gently spread it out (the batter will be thick). Place a few blueberries on top. Cook until bubbles form on the surface and the edges begin to look set. Flip and cook for another 1 to 2 minutes, until the pancakes are fluffy and fully cooked.

Serve warm with butter and a drizzle of maple syrup.

Servings

This recipe creates 10 fluffy blueberry pancakes.

Storage and Reheating

Store these blueberry pancakes into an airtight container and they will stay fresh in the refrigerator for up to 2 days. They also freeze beautifully, so you can make a batch and enjoy them all week long with your family. Just allow them to cool completely then freeze in a single layer before transferring to a freezer bag. Reheat in the toaster, oven, or microwave.

Holly’s Tips for The Best Blueberry Pancakes:

• For best results, always start by whisking the dry ingredients together first, then gradually add the wet ingredients just until the batter is combined. Don’t over-mix!
•  If using frozen blueberries, don’t thaw them! Toss them in a bit of flour before folding them in to the batter to prevent bleeding.
• Homemade buttermilk in a pinch! No buttermilk? No problem! Mix 1 cup regular milk with 2 teaspoons white vinegar. Let it sit for 5 to 10 minutes before using. It works just like buttermilk.

Similar Recipes

Looking for a classic pancake staple recipe? Give my Buttermilk Pancakes a try!

In the mood for something different? Try these Red Velvet Pancakes. They are delicious!

Craving something similar? Blueberry Breakfast Cake is so yummy.

Craving a sweet All-American diner breakfast? These copycat IHOP Pancakes are melt-in-your-mouth good!

Celebrating something special? My Funfetti Pancakes are the perfect dish to serve at any gathering!

Have you made this Blueberry Pancakes recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FluffyBlueberryPancakes #TheBestBlueberryPancakes #BlueberryPancakes #SweetBreakfast #LifeInTheLofthouse

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The Best Blueberry Pancakes

Make The Best Blueberry Pancakes from scratch with buttermilk batter, juicy blueberries, and creamy butter. Serve with warm maple syrup!

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Servings 10

Ingredients

Instructions

• 2/3 cup granulated sugar
• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups buttermilk
• 2 large eggs
• 4 Tablespoons melted butter slightly cooled
• 2 cups fresh blueberries (can also use frozen, don't thaw)
• more butter for pan

Instructions

• In a large bowl, whisk together the sugar, flour, baking powder, baking soda and salt.
• Add the buttermilk, eggs, and melted butter to the dry ingredients. Whisk just until combined. Don't over-mix.
• Preheat a nonstick skillet over medium-low heat. Add a small amount of butter to the center of the skillet. The butter helps to create a golden-brown crust on the pancakes.
• Scoop 1/3 cup of batter into the center of the pan, gently spread it out into a circle. (Batter will be thick) Place a few blueberries evenly on top. Cook until bubbles form on the surface and the edges begin to look set. Flip and cook another 1 to 2 minutes, until the pancakes are fluffy and fully cooked.
• Serve pancakes warm with butter and maple syrup. Enjoy!

The post The Best Blueberry Pancakes appeared first on Life In The Lofthouse.

In my book, the ultimate breakfast strikes the perfect balance between wholesome and indulgent, and these healthy Greek Yogurt Banana Muffins do exactly that. They’re the kind of muffins that have you looking forward to a sweet breakfast minus the guilt. This protein muffin recipe is ideal for busy mornings, lunchboxes, or grab-and-go snacks. They’re easy to make, easy to store, and loved by families of all sizes, even those with the pickiest eaters at the table. This top-rated banana muffin recipe is perfect for breakfast, brunch, or snack time!

GREEK YOGURT BANANA MUFFINS

Bananas are the perfect foundation for this muffin recipe, adding natural sweetness and that classic comforting flavor everyone loves. They blend beautifully with the rich Greek yogurt and chocolate chips, creating a bakery-style muffin that’s soft, flavorful, and satisfying. These protein-packed chocolate chip banana muffins are already a favorite in our house, and I just know they’ll become a go-to breakfast or snack in yours, too—an easy, delicious way to start the day right.

Find my expert tips on how to make homemade greek yogurt banana muffins from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Easy Greek Yogurt Banana Muffin Recipe:

• Soft, Moist & Fluffy Muffins Every Time: Made with ripe bananas and Greek yogurt, these muffins come out mouthwateringly tender every time.
• Quick & Easy-To-Make: The simple ingredients and beginner-friendly steps make these muffins fast to prepare for breakfast or snacks.
• Great Source of Protein: The Greek yogurt boosts protein while keeping muffins light and fluffy, making them a healthier breakfast alternative and treat.
• Make-Ahead-Friendly and Freezer-Friendly: These muffins store well in an airtight container or freezer, perfect for meal prep or busy mornings.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 Tablespoons salted butter, softened
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 3 medium bananas, mashed (about 1 cup)
• 1 cup plain Greek yogurt
• 2 large eggs
• 1 ½ teaspoons vanilla
• 1 cup milk or semis-sweet chocolate chips

Instructions

Preheat the oven to 350°F. Line a standard-size muffin tin with baking cups or cupcake liners.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a large bowl, mix the butter and both sugars until well combined. Add the mashed bananas, Greek yogurt, eggs, and vanilla, mixing until smooth.

Gradually add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips, if using.

Spoon about ¼ cup of batter into each prepared muffin cup. Add a few more chocolate chips on top of the batter, if desired.

Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out mostly clean.

Let the muffins cool in the pan for a few minutes, then remove and transfer to a wire rack to cool completely. Serve warm or at room temperature. Store leftovers in an airtight container.

Servings

Yields: 16 greek yogurt banana muffins.

Storage and Reheating

Let the leftover greek yogurt banana muffins cool completely before storing them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap muffins individually and store for up to 2 months. To reheat, place muffins in the microwave for 15-20 seconds or warm in a 350°F oven for 5-7 minutes.

Holly’s Tips for The Best Greek Yogurt Banana Muffins:

• Ripe Bananas Work Best: The sweeter and riper your bananas, the more naturally sweet and flavorful your muffins will be.
• Don’t Over-mix: Gently fold the dry ingredients into the wet ingredients just until combined to keep muffins light and tender. Over-mixing can make them dense.
• Adjust Sweetness As Needed: You can swap some granulated sugar for more light brown sugar or honey for a richer, deeper flavor.
• Customizable Mix-Ins: This homemade muffin recipe can be made with nuts, or dried fruit, which can be folded into the batter for extra texture and flavor.
• Use A Toothpick To Check For Doneness: Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Banana Streusel Muffins.

Wanting something more chocolatey? My Banana Chocolate Chip Muffins are just as delicious.

Looking for something different? My delicious Banana Blondies are a classic dessert for any banana lover.

Wanting something more hearty and filling? Bake my Banana Cinnamon Roll Cake and Banana Bread Monkey Bread for brunch or dessert.

Have you made this Greek Yogurt Banana Muffins recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #GreekYogurtBananaMuffins #LifeInTheLofthouse

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Greek Yogurt Banana Muffins

These GreekYogurt Banana Muffins are moist, fluffy, and protein-packed—perfect for busy mornings, lunchboxes, or snacking.

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 16 muffins

Ingredients

• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 Tablespoons salted butter softened
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 3 medium bananas mashed (about 1 cup)
• 1 cup plain Greek yogurt
• 2 large eggs
• 1 ½ teaspoons vanilla
• 1 cup milk or semisweet chocolate chips

Instructions

• Preheat the oven to 350°F. Line a standard-size muffin tin with baking cups or cupcake liners.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
• In a large bowl, mix the butter and both sugars until well combined. Add the mashed bananas, Greek yogurt, eggs, and vanilla, mixing until smooth. Gradually add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips.
• Spoon about ¼ cup of batter into each prepared muffin cup. Add a few additional chocolate chips to the top of the batter, if desired.
• Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out mostly clean.
• Let the muffins cool in the pan for a few minutes, then remove and transfer to a wire rack to cool completely. Serve warm or at room temperature. Store leftovers in an airtight container.

The post Greek Yogurt Banana Muffins appeared first on Life In The Lofthouse.

Looking for an easy weeknight meal that is warm, comforting, and delicious? This Slow Cooker Broccoli Cheese and Potato Soup is a hit! My family loves this one, and it makes the best kind of leftovers. With some prep time, this easy slow cooker broccoli cheese and soup recipe simmers all day into a delicious dinner. It’s a set-it-and-forget-it dish that fits perfectly into busy schedules, making it ideal for family-friendly dinners, chilly evenings, or anyone craving a simple broccoli cheese soup that practically cooks itself.

SLOW COOKER BROCCOLI CHEESE AND POTATO SOUP

Every ingredient in this cheesy and creamy potato soup, from the buttery sautéed onions and garlic to the tender russet potatoes, blends into a delicious base. Shredded carrots bring a touch of sweetness, while the paprika and ground mustard layer in savory spices. The heavy cream and cheddar cheese melt for that signature cheesy broccoli soup flavor everyone loves, and the freshly steamed broccoli florets make each bowl hearty and nutritious. Finish it with toppings like crispy bacon, shredded cheddar, green onions, or sour cream, and you have yourself the best soup recipe that’s perfect for any weeknight.

Find all my expert tips on how to make homemade slow cooker broccoli cheese and potato soup below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Slow Cooker Broccoli Cheese and Potato Soup Recipe:

• Classic & Comforting Soup Recipe: Made with russet potatoes, cheddar cheese, and heavy cream for the perfect silky, cheesy texture everyone craves.
• Set It & Forget It: The slow cooker does all the work! Just sauté, combine, and let it simmer until the potatoes are melt-in-your-mouth tender.
• Nutritious Flavors: Loaded with broccoli, carrots, onions, and potatoes for a wholesome, hearty soup both kids and adults will love. The mild cheddar flavor and creamy base make it a hit with even the pickiest eaters.
• Meal-Prep Friendly: Makes a generous batch and reheats beautifully for quick lunches and easy weeknight dinners.
• Budget-Friendly: Uses simple, affordable staples you likely already have in your kitchen to create the best kind of weeknight meal for fall and winter nights.

Ingredients

• 4 Tablespoons salted butter
• 1 small whited onion, diced
• 3 cloves garlic, minced
• 6 cups diced Russet potatoes
• 1 container (32 ounces) chicken broth
• 2 cups shredded carrots
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cups freshly steamed broccoli florets

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon pieces
• Sliced green onion
• Sour cream

Instructions

Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.

Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)

Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.

Pour soup in individual bowls and serve warm with desired toppings. Enjoy!

Servings

Yields: 8 (1-cup) servings.

Storage and Reheating

Allow the leftover broccoli cheese and potato soup to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months, leaving space for expansion. To reheat, warm a portion on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30 to 60 second intervals until heated through. If the soup has thickened, add a splash of chicken broth, milk, or water to reach your desired consistency.

Holly’s Tips for The Best Slow Cooker Broccoli Cheese and Potato Soup:

• Use Russet Potatoes: Russet potatoes will create the best creamy base to make this broccoli cheese and potato soup from scratch.
• Sauté Onions & Garlic First: Slightly cooking the onions and garlic before adding them to the slow cooker boosts flavor, making this slow cooker soup extra savory.
• Blend OR Keep It Chunky: For a silky, velvety texture, use an immersion blender, or leave it chunky for a hearty, more rustic, comforting soup.
• Add Broccoli At The End: Stir in freshly steamed broccoli florets after cooking to preserve their bright color and tender-crisp texture.
• Customize To Your Taste: Adjust the amount of cheddar cheese or heavy cream to make the soup richer and cheesier, perfect for an easy weeknight dinner.
• Add More Vegetables: Add carrots, cauliflower, or peas during the slow cooking process to make this vegetable-packed comfort soup even healthier.
• Store & Reheat Properly: Cool completely before refrigerating or freezing. Reheat gently with a splash of broth or milk to keep this slow cooker broccoli cheese soup creamy and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Slow Cooker Broccoli Cheese Soup and classic Broccoli Cheese Soup.

Looking for more slow-cooker soup recipes? You can’t go wrong with Slow Cooker Chicken Taco Soup, Slow Cooker Lasagna Soup, and Slow Cooker Bacon Cheeseburger Soup!

Have you made this Slow Cooker Broccoli Cheese and Potato Soup recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SlowCookerSoupRecipes #LifeInTheLofthouse

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Slow Cooker Broccoli Cheese and Potato Soup

Enjoy this Slow Cooker Broccoli, Cheese, and Potato Soup made with russet potatoes, fresh broccoli, and melted cheese for an easy meal!

Servings 8 (1-cup) servings

Ingredients

• 4 Tablespoons salted butter
• 1 small white onion, chopped
• 3 cloves garlic, minced
• 6 cups diced Russet potatoes
• 1 container (32 ounces) chicken broth
• 2 cups shredded carrots
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cups freshly steamed broccoli florets

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon pieces
• Sliced green onion
• Sour cream

Instructions

• Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.
• Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)
• Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.
• Pour soup in individual bowls and serve warm with desired toppings. Enjoy!

The post Slow Cooker Broccoli Cheese and Potato Soup appeared first on Life In The Lofthouse.