If you love the classic combination of chocolate and peanut butter, you’re going to fall head over heels for this No-Bake Peanut Butter Oreo Pie. It starts with a buttery Oreo cookie crust that’s filled with a rich and creamy peanut butter filling. The whole pie is finished with homemade whipped cream, crushed Oreos, Reese’s Peanut Butter Cups, and a drizzle of melted peanut butter.

This easy no-bake pie is perfect for summer parties, potlucks, family gatherings, holidays, or whenever you’re craving a decadent chocolate peanut butter dessert. There’s no oven required, and you can make it ahead of time so it’s ready to slice and serve when you need it!

Looking for more easy no-bake desserts? Find more of my favorite no-bake desserts and easy treats here.

NO-BAKE PEANUT BUTTER OREO PIE

This No Bake Peanut Butter Oreo Pie is an easy dessert that comes together with just a handful of ingredients. The Oreo crust is made with crushed Oreo cookies, melted salted butter, and a little granulated sugar. The crust is chilled while the creamy peanut butter filling is prepared.

Cream cheese and smooth peanut butter are combined before being folded together with freshly whipped cream sweetened with powdered sugar and flavored with vanilla extract. The creamy filling is spread into the Oreo crust and chilled until firm.

Just before serving, the pie is topped with another layer of fresh whipped cream, crushed Oreo cookies, Reese’s Miniature Cups, and a drizzle of melted peanut butter. Every bite is rich, creamy, chocolatey, and packed with peanut butter flavor!

Find my expert tips on how to make the best No Bake Peanut Butter Oreo Pie 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 No Bake Peanut Butter Oreo Pie

No-Bake Dessert: There’s no need to turn on your oven! This creamy pie sets in the refrigerator.

Chocolate Peanut Butter Perfection: Oreo cookies, creamy peanut butter, and Reese’s Peanut Butter Cups make this a dream dessert for chocolate and peanut butter lovers.

Perfect For Sharing: This pie is perfect for summer parties, potlucks, holidays, birthdays, family gatherings, or anytime you need an impressive dessert.

Ingredients

Oreo Crust

• 25 Oreo cookies, crushed into crumbs
• 1/2 cup salted butter, melted
• 2 Tablespoons granulated sugar

Peanut Butter Filling

• 8 ounces cream cheese, softened
• 1 cup smooth peanut butter
• 1 cup heavy whipping cream
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Oreo Peanut Butter Topping

• 6 Oreo cookies, broken into chunks or crumbs
• 1 cup Reese’s Miniature Cups, sliced in half
• 1/4 cup smooth peanut butter, melted

Instructions

Make the Oreo Crust: Spray a 9-inch deep-dish pie dish with nonstick cooking spray. Set aside.

Place the Oreo cookies in a large resealable plastic bag. Use a rolling pin to crush the cookies into fine crumbs.

In a mixing bowl, combine the Oreo crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand. Firmly press the Oreo mixture into the bottom and slightly up the sides of the prepared pie dish. Refrigerate the crust while you prepare the peanut butter filling.

Make the Peanut Butter Filling: In a medium bowl, combine the softened cream cheese and peanut butter. Beat until combined. The mixture will be very thick.

In a separate stainless-steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until smooth and well combined. Carefully spread the peanut butter filling evenly over the chilled Oreo crust.

Cover the pie and refrigerate for at least 3 hours.

Make the Whipped Cream Topping: When ready to serve, prepare the whipped cream topping. In a stainless-steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.

Spread the whipped cream evenly over the top of the chilled pie.

Oreo Peanut Butter Topping: Sprinkle the crushed Oreo cookies and sliced Reese’s Miniature Cups over the whipped cream. Drizzle the melted peanut butter over the top. Slice and serve. Enjoy!

Servings

Serves 8

Storage

Store the No Bake Peanut Butter Oreo Pie covered in the refrigerator for up to 4 days. For the best texture, keep the pie refrigerated until ready to serve.

Holly’s Tips for the Best No Bake Peanut Butter Oreo Pie

Use Softened Cream Cheese: Allow the cream cheese to soften to room temperature for only 30 minutes before mixing. (You don’t want to leave it out longer than that for food safety reasons.) This helps it combine smoothly with the peanut butter without leaving lumps.

Use Smooth Peanut Butter: Creamy, smooth peanut butter works best for the filling and creates the smoothest texture. Avoid natural peanut butter that separates, as the excess oil can affect the consistency of the filling.

Crush the Oreos Finely: For the crust, crush the Oreo cookies into crumbs so the melted butter can evenly coat them and create a sturdy crust.

Don’t Skip the Chilling Time: The pie needs at least 3 hours in the refrigerator to allow the filling to set properly. For the easiest slicing, you can also make it the day before serving.

Make the Whipped Cream Fresh: For the best flavor and texture, prepare the whipped cream topping shortly before serving.

Melt the Peanut Butter Gently: Warm the peanut butter just until it’s thin enough to drizzle. Let it cool slightly before drizzling over the whipped cream.

Frequently Asked Questions

Can I make No Bake Peanut Butter Oreo Pie ahead of time? Yes! This pie is a great make-ahead dessert. You can prepare it the day before serving and keep it covered in the refrigerator until you’re ready to serve.

Can I use a regular 9-inch pie dish? I recommend using a 9-inch deep-dish pie dish because this recipe makes a generous amount of filling and toppings. A standard pie dish may not have enough room for all of the layers.

Can I use Cool Whip instead of homemade whipped cream? Yes. I highly recommend the fresh whipped cream, however, you can substitute your favorite prepared whipped topping for the homemade whipped cream in the filling and on top of the pie.

Can I use crunchy peanut butter? You can, but smooth peanut butter is recommended for the creamiest filling. Crunchy peanut butter will add pieces of peanuts throughout the pie.

Can I freeze No Bake Peanut Butter Oreo Pie? Yes! Cover the pie tightly and freeze for up to 1 month. Allow it to thaw in the refrigerator before serving. For the best texture, I recommend adding the whipped cream toppings and and the additional toppings after thawing.

Why is my peanut butter filling too thick? The peanut butter and cream cheese mixture is naturally very thick before the whipped cream is folded in. Once the whipped cream is gently folded into the mixture, it should become smooth and creamy.

Similar Recipes

Love chocolate and peanut butter? Try my Butterfinger Pie for another decadent favorite.

Looking for another easy no-bake dessert? This No-Bake Cheesecake is always a crowd-pleaser.

Craving more peanut butter? Don’t miss my Peanut Butter Lunch Lady Bars, No-Bake Peanut Butter Bars and these Peanut Butter S’mores Bites!

Have You Made This No Bake Peanut Butter Oreo Pie?

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

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No-Bake Peanut Butter Oreo Pie

An irresistible no-bake pie made with an Oreo crust, creamy peanut butter filling, fluffy whipped cream, Reese’s Miniature Cups, and drizzles of melted peanut butter.

Prep Time 3 hours hours

Servings 8

Ingredients

Oreo Crust

• 25 Oreo cookies crushed into crumbs
• 1/2 cup salted butter melted
• 2 Tablespoons granulated sugar

Peanut Butter Filling

• 8 ounces cream cheese softened
• 1 cup smooth peanut butter
• 1 cup cold heavy whipping cream
• 2/3 cup powdered sugar
• 1 teaspoon vanilla extract

Whipped Cream Topping

• 1 cup cold heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Oreo Peanut Butter Topping

• 6 Oreo Cookies broken into chunks/crumbs
• 1 cup Reese's Miniature Cups sliced in half
• 1/4 cup smooth peanut butter melted

Instructions

For the Oreo Crust

• Spray a 9-inch deep-dish pie dish with nonstick cooking spray. Set aside.
• Place the Oreo cookies in a large resealable plastic bag. Use a rolling pin to crush the cookies into fine crumbs.
• In a mixing bowl, combine the Oreo crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand. Firmly press the Oreo mixture into the bottom and slightly up the sides of the prepared pie dish. Refrigerate the crust while you prepare the peanut butter filling.

For the Peanut Butter Filling

• In a medium bowl, combine the softened cream cheese and peanut butter. Beat until combined. The mixture will be very thick.
• In a separate stainless-steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until smooth and well combined. Carefully spread the peanut butter filling evenly over the chilled Oreo crust. Cover the pie and refrigerate for at least 3 hours.

For the Whipped Cream Topping

• When ready to serve the pie, prepare the whipped cream topping. In a stainless-steel bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Spread the whipped cream evenly over the top of the chilled pie.

For the Oreo Peanut Butter Topping

• Sprinkle the crushed Oreo cookies and sliced Reese's Miniature Cups over the whipped cream. Drizzle the melted peanut butter over the top. Slice and serve. Enjoy!

The post No-Bake Peanut Butter Oreo Pie appeared first on Life In The Lofthouse.

If you’re looking for the ultimate way to cool off on a hot summer day, this Frozen Peach Lemonade is it! Fresh lemon juice and frozen peaches are blended together with honey and water to create a smooth, frosty drink that’s as beautiful as it is delicious. It’s bright, refreshing, and tastes like summer in a glass.

When you’re relaxing by the pool, hosting a backyard barbecue, or simply craving a cool afternoon treat, this easy frozen drink comes together in just a few minutes. With only four simple ingredients (plus optional sugar for extra sweetness), it’s a recipe you’ll find yourself making all peach season long.

Looking for more refreshing drinks? Be sure to browse all of my favorite beverage recipes!

FROZEN PEACH LEMONADE

This Frozen Peach Lemonade is one of those effortless recipes that delivers big flavor with very little work. Frozen peaches create a naturally thick, slushy texture while fresh lemon juice adds the perfect balance of bright, tangy flavor. Honey sweetens everything just enough without overpowering the fresh fruit.

Because peaches naturally vary in sweetness, you can easily adjust the flavor by adding a tablespoon or two of granulated sugar if you’d like a sweeter drink. Serve it as an afternoon refresher, a fun drink for parties, or alongside your favorite summer meals.

Find my expert tips for making the best Frozen Peach Lemonade 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 Frozen Peach Lemonade

• Made with Simple Ingredients: Just a handful of fresh, wholesome ingredients come together in minutes.
• Perfectly Refreshing: Sweet peaches and tart lemons create the ultimate summer drink.
• Naturally Sweetened: Honey adds delicious sweetness, with the option to adjust to your taste.
• Quick & Easy: Simply blend and serve—no cooking required.
• Perfect for Summer: Great for backyard barbecues, picnics, pool days, brunches, and warm afternoons.

Ingredients

• 3 cups frozen peach slices
• 1/4 to 1/3 cup honey
• 1 ½ cups freshly squeezed lemon juice (about 8 lemons)
• 3/4 cup cold water
• 1 to 2 Tablespoons granulated sugar, optional, for additional sweetness

Instructions

Add the frozen peaches, honey, freshly squeezed lemon juice, and cold water to a high-powered blender. Blend until completely smooth and creamy.

Taste then stir in 1 to 2 tablespoons of granulated sugar, if desired, for additional sweetness. Pour into glasses and serve immediately.

Servings

Serves 6

Storage

Frozen Peach Lemonade is best enjoyed immediately after blending while it’s thick and icy. If needed, you can refrigerate leftovers for several hours, but the drink will lose its frozen consistency. Simply blend again with a handful of ice or additional frozen peaches to restore its slushy texture before serving.

Holly’s Tips for the Best Frozen Peach Lemonade

• Use Frozen Peaches: Frozen peaches create the perfect thick, frosty consistency without needing lots of ice.
• Use Fresh Lemon Juice: Freshly squeezed lemons provide the brightest, freshest flavor. Bottled lemon juice won’t taste the same.
• Adjust the Sweetness: Depending on how sweet your peaches are, you may want to add the optional granulated sugar to suit your taste.
• Blend Thoroughly: Blend until the peaches are completely smooth for the creamiest texture.
• Serve Immediately: This frozen drink is at its best right after blending while it’s cold, thick, and refreshing.
• Garnish for Presentation: Add fresh peach slices, lemon slices, or a sprig of fresh mint for a beautiful finishing touch.

Frequently Asked Questions

Can I use fresh peaches instead of frozen?

Yes! Slice fresh peaches and freeze them until solid before blending. Using frozen fruit gives the lemonade its thick, slushy consistency.

Can I use bottled lemon juice?

Freshly squeezed lemon juice is highly recommended for the brightest flavor, but bottled lemon juice can be used if necessary.

Can I make Frozen Peach Lemonade ahead of time?

This recipe is best served immediately after blending. If you need to prepare it ahead, freeze the blended lemonade and blend again before serving for the best texture.

Can I make it sweeter?

Absolutely! If your peaches are slightly tart, simply stir in the optional granulated sugar until the lemonade reaches your desired sweetness.

Can I make this recipe for a party?

Yes! This recipe is easy to double or even triple for serving a crowd. Blend in batches as needed and serve immediately.

Similar Recipes

Love refreshing summer drinks? Here are a few more favorites:

• Lemon Berry Slush
• Frosted Lemonade
• Raspberry Lemonade
• Strawberry Orange Julius

Have You Made This Frozen Peach Lemonade?

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

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Frozen Peach Lemonade

Cool off with refreshing Frozen Peach Lemonade! This easy drink is perfectly sweet, delightfully slushy, and ready in just minutes.

Prep Time 10 minutes minutes

Servings 6

Ingredients

• 3 cups frozen peach slices
• 1/3 cup honey
• 1 ½ cups freshly squeezed lemon juice (about 8 lemons)
• 3/4 cup cold water
• 1 to 2 Tablespoons granulated sugar (optional, for additional sweetness)

Instructions

• Add the frozen peaches, honey, freshly squeezed lemon juice, and cold water to a high-powered blender. Blend until completely smooth and creamy.
• Taste, then stir in 1 to 2 tablespoons of granulated sugar, if desired, for additional sweetness. Pour into glasses and serve immediately.

The post Frozen Peach Lemonade appeared first on Life In The Lofthouse.

If you love fresh, flavorful pasta salads, you’re going to love this Tuscan Pasta Salad. It’s packed with colorful vegetables, savory sun-dried tomatoes, creamy Parmesan cheese, and fresh basil, all tossed with tender bowtie pasta and a simple homemade dressing. Every bite is bursting with delicious Italian-inspired flavors!

This easy pasta salad is perfect for summer BBQs, potlucks, picnics, family gatherings, parties, or as a simple side dish for dinner. It’s easy to prepare ahead of time and tastes even better after chilling in the refrigerator, giving all those delicious flavors time to come together!

Looking for more easy summer side dishes? Find more delicious pasta salads and summer recipes here.

TUSCAN PASTA SALAD

This Tuscan Pasta Salad is a fresh and colorful side dish that’s full of Italian-inspired flavor. Tender bowtie pasta is tossed with savory sun-dried tomatoes, crisp red bell pepper, black olives, baby spinach, Parmesan cheese, and fresh basil for the perfect combination of textures and flavors.

The homemade dressing is what brings everything together, combining extra virgin olive oil, fresh garlic, white vinegar, Italian seasoning, and a touch of sugar and seasonings. Once tossed with the pasta and vegetables, the salad chills in the refrigerator for at least one hour, allowing all of the flavors to blend together before serving.

Find my expert tips on how to make the best Tuscan 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 Easy Tuscan Pasta Salad

Fresh & Flavorful: Sun-dried tomatoes, fresh spinach, basil, Parmesan, and homemade Italian dressing give this pasta salad incredible flavor.

Easy to Make: Simple ingredients and easy preparation make this a fuss-free side dish.

Perfect for Sharing: It’s great for BBQs, potlucks, picnics, parties, holidays, and family gatherings.

Make-Ahead Friendly: Prepare it ahead of time and let it chill in the refrigerator until you’re ready to serve.

Ingredients

12 ounces uncooked bowtie pasta
1 jar (7-ounces) sun-dried tomatoes in oil, drained
1 small red bell pepper, diced (seeds and ribs removed)
1 small can (6.5-ounces) sliced black olives
1 ½ cups baby spinach leaves
½ cup freshly grated Parmesan cheese
3 Tablespoons fresh basil, thinly sliced (chiffonade)

Dressing

½ cup extra virgin olive oil
2 cloves garlic, minced
2 Tablespoons white vinegar
2 Tablespoons water
2 teaspoons Italian seasoning
1 teaspoon granulated sugar
1 teaspoon salt
¼ teaspoon black pepper

Instructions

Bring a large pot of water to a boil over medium-high heat. Add the bowtie pasta and cook until al dente, about 12 minutes. Drain and rinse the pasta with cold water.

In a large bowl, combine the pasta, drained sun-dried tomatoes, diced red bell pepper, sliced black olives, spinach, Parmesan cheese, and fresh basil. Gently toss until combined.

For the Dressing

In a small bowl, whisk together the olive oil, minced garlic, white vinegar, water, Italian seasoning, sugar, salt, and black pepper.

Drizzle the dressing over the pasta salad and toss until everything is fully coated. Cover and refrigerate for at least 1 hour before serving.

Serve and enjoy!

Servings

Serves 6

Storage

Store the pasta salad covered in the refrigerator for up to 3 days. Give it a gentle toss before serving, as the dressing may settle to the bottom while refrigerated.

Holly’s Tips for the Best Tuscan Pasta Salad

Cook the Pasta Until Al Dente: Don’t overcook the pasta. Cooking it until al dente helps it hold its shape and prevents the salad from becoming mushy.

Rinse the Pasta: Rinsing the cooked pasta with cold water stops the cooking process and cools it down quickly before assembling the salad.

Drain the Sun-Dried Tomatoes Well: Be sure to drain the sun-dried tomatoes before adding them to the salad so excess oil doesn’t make the pasta salad overly greasy.

Use Fresh Parmesan: Freshly grated Parmesan melts slightly into the dressing and adds much more flavor than pre-shredded Parmesan.

Chill Before Serving: Don’t skip the chilling time! Allowing the salad to rest in the refrigerator gives the pasta time to absorb the dressing and lets all the flavors come together.

Toss Before Serving: Give the pasta salad a gentle toss just before serving to redistribute the dressing and ingredients.

Frequently Asked Questions

Can I make Tuscan Pasta Salad ahead of time? Yes! This pasta salad is perfect for making ahead. Prepare it several hours in advance or the day before and store it covered in the refrigerator until you’re ready to serve. The extra time allows the flavors to come together even more.

Can I use a different type of pasta?
Absolutely! Bowtie pasta works beautifully, but rotini, penne, or another short pasta can also be used. Choose a pasta shape with plenty of ridges or curves to hold onto the dressing.

Can I add other vegetables?
Of course! This pasta salad is easy to customize. You can add ingredients such as cucumber, cherry tomatoes, artichoke hearts, or red onion for even more flavor and texture.

Can I use fresh mozzarella instead of Parmesan?
Yes! Fresh mozzarella would make a delicious addition or substitution. Small mozzarella pearls work especially well in pasta salads.

Can I use dried basil instead of fresh basil?
Fresh basil gives this salad the best flavor, but dried basil can be used if needed. Since dried herbs are more concentrated, start with a smaller amount and adjust to taste.

Similar Recipes

Love easy pasta salads? Try my BLT Pasta Salad for another simple side dish that’s perfect for summer gatherings.

Looking for more easy side dishes? Browse my collection of family-favorite side dishes for BBQs, potlucks, holidays, and weeknight dinners.

Craving more fresh summer flavors? Don’t miss my collection of delicious summer recipes!

Have You Made This Tuscan Pasta Salad?

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

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Tuscan Pasta Salad

Tuscan Pasta Salad is packed with fresh Italian-inspired flavors and tossed in a delicious homemade dressing.

Prep Time 1 hour hour 15 minutes minutes

Servings 6

Ingredients

• 12 ounces uncooked bowtie pasta
• 1 jar (7-ounces) sun-dried tomatoes in oil, drained
• 1 small red bell pepper, diced (seeds and ribs removed)
• 1 small can (6.5-ounces) sliced black olives
• 1 ½ cups cups baby spinach leaves
• 1/2 cup freshly grated Parmesan cheese
• 3 Tablespoons fresh basil, thinly sliced (chiffonade)

Dressing

• 1/2 cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 Tablespoons white vinegar
• 2 Tablespoons water
• 2 teaspoons Italian seasoning
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Bring a large pot of water to a boil over medium-high heat. Add the bowtie pasta and cook until al dente, about 12 minutes. Drain and rinse the pasta with cold water.
• In a large bowl, combine the pasta, drained sun-dried tomatoes, diced red bell pepper, sliced black olives, spinach, Parmesan cheese, and fresh basil. Gently toss until combined.

For the Dressing

• In a small bowl, whisk together the olive oil, minced garlic, white vinegar, water, Italian seasoning, sugar, salt, and black pepper.
• Drizzle the dressing over the pasta salad and toss until everything is fully coated. Cover and refrigerate for at least 1 hour before serving.

Recipe adapted from: Crunch Creamy Sweet.com

The post Tuscan Pasta Salad appeared first on Life In The Lofthouse.

If you’re a fan of the classic Strawberry Pretzel Salad, you’re going to love this fun twist on the nostalgic dessert. Everything you love about it is transformed into an irresistible dessert dip! It’s creamy, fluffy, packed with sweet strawberry flavor, and perfectly balanced with salty pretzels for dipping.

This easy no-bake recipe comes together in just 10 minutes with only a handful of simple ingredients. No stress involved! If you’re in need of the perfect treat to serve at your next summer party, holiday gathering, family movie night, and/or baby shower, this Strawberry Pretzel Salad Dip is guaranteed to disappear fast!

Hosting a party? Find more easy dessert dips and no-bake treats here.

STRAWBERRY PRETZEL SALAD DIP

This Strawberry Pretzel Salad Dip is a fun spin on the beloved vintage dessert that’s been a family favorite for generations. Softened cream cheese is whipped together with granulated sugar before fluffy Cool Whip and sweet strawberry pie filling is gently folded in.

The strawberry filling is swirled into the mixture, leaving ribbons of fruity goodness throughout every bite. Finished with an extra spoonful of strawberry pie filling on top and served alongside crunchy pretzels, this easy dessert dip is the most perfect combination of sweet and salty deliciousness.

Find my expert tips for making the best Strawberry Pretzel Salad Dip below! Don’t forget to tag me in all your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Strawberry Pretzel Salad Dip

• Quick & Easy: Ready in just 10 minutes with only four simple ingredients.
• Sweet & Salty: Creamy strawberry dip paired with crunchy pretzels is the perfect flavor combination.
• Perfect for Parties: Great for holidays, potlucks, baby showers, birthdays, game days, and family gatherings.
• No Baking Required: A simple make-ahead dessert everyone will love.

Ingredients

• 8 ounces cream cheese, softened
• ⅓ cup granulated sugar
• 8 ounces Cool Whip (whipped topping), thawed
• 1 cup strawberry pie filling, divided
• Pretzels, for serving

Instructions

In a medium mixing bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth and combined.

Gently fold in the thawed Cool Whip until fully combined.

Fold in ¾ cup of the strawberry pie filling.

Pour the dip into a serving bowl and spoon the remaining strawberry pie filling over the top. Serve with pretzels for dipping and enjoy!

Servings

Serves 8

Storage

Store leftover Strawberry Pretzel Salad Dip in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again. This dip is best enjoyed chilled and is not recommended for freezing.

Holly’s Tips for the Best Strawberry Pretzel Salad Dip

• Start with Softened Cream Cheese: Softened cream cheese blends much more smoothly and creates a fluffy, lump-free dip.
• Leave the Strawberry Filling Swirled: Swirling the pie filling instead of completely mixing it in creates beautiful ribbons of strawberry throughout the dip.
• Chill Before Serving: Although it’s delicious right away, refrigerating the dip for 30 minutes allows the flavors to come together and creates an even thicker texture.
• Serve with More Than Pretzels: Graham crackers, vanilla wafers, butter cookies, shortbread cookies, fresh strawberries, apple slices, and even marshmallows all taste amazing with this dip.

Frequently Asked Questions

Can I make Strawberry Pretzel Salad Dip ahead of time? Yes! This dip can be made up to one day in advance. Store it covered in the refrigerator and garnish with the remaining strawberry pie filling just before serving for the freshest presentation.

Can I use homemade whipped cream instead of Cool Whip? Yes. Stabilized homemade whipped cream works well, although Cool Whip helps the dip hold its fluffy texture longer, making it ideal for parties.

Can I use a different pie filling? Absolutely! Cherry, blueberry, raspberry, peach, or mixed berry pie filling all make delicious variations.

What can I serve with Strawberry Pretzel Salad Dip? Pretzels are the classic choice, but graham crackers, vanilla wafers, shortbread cookies, fresh strawberries, apple slices, and even pretzel crisps are wonderful for dipping.

Can I freeze this dip? Freezing is not recommended. The texture of the cream cheese and whipped topping can become watery after thawing.

More Delicious Recipes

Love easy no-bake desserts? Try my Brownie Batter Dip for another crowd-pleasing party favorite.

Looking for another fruity dessert? This Berry Cheesecake Salad is perfect for summer celebrations.

Need more easy desserts for sharing? Don’t miss my S’mores Rice Krispies Treats, Heavenly Lemon Oreo Dessert and my Banana Cream Pie Dessert recipes!

Have You Made This Strawberry Pretzel Salad Dip?

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

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Strawberry Pretzel Salad Dip

Sweet, fluffy, and served with crunchy pretzels, this easy Strawberry Dessert Dip is always a crowd favorite!

Prep Time 40 minutes minutes

Servings 8

Ingredients

• 8 ounces cream cheese softened
• 1/3 cup granulated sugar
• 8 ounces Cool Whip thawed (or can use fresh stabilized whipped cream)
• 1 cup strawberry pie filling divided
• pretzels for serving

Instructions

• In a medium mixing bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth and combined. Gently fold in the thawed Cool Whip until fully combined. Fold in ¾ cup of the strawberry pie filling.
• Pour the dip into a serving bowl and spoon the remaining strawberry pie filling over the top. Serve with pretzels for dipping and enjoy!

The post Strawberry Pretzel Salad Dip appeared first on Life In The Lofthouse.

Garlic Parmesan Corn on the Cob may become your family’s favorite summer side! Sweet, juicy corn is coated in melted butter, brushed with creamy garlic Parmesan sauce, sprinkled with freshly grated Parmesan cheese, and broiled until hot, bubbly, and lightly golden. Every bite is rich, buttery, cheesy, and packed with incredible garlic flavor.

If you’re hosting a backyard barbecue, planning a family cookout, or simply looking for a new way to enjoy fresh summer corn, this easy recipe is guaranteed to impress. It pairs perfectly with grilled chicken, steak, burgers, ribs, and so much more.

Looking for more delicious summer dishes? Browse all of my favorite barbecue and cookout recipes here!

GARLIC PARMESAN CORN ON THE COB

Freshly cooked corn is rolled through melted butter, seasoned with garlic powder, coated in creamy garlic Parmesan sauce, and baked until perfectly heated through. A generous layer of freshly grated Parmesan cheese is added before a quick trip under the broiler, creating a golden, cheesy finish that’s absolutely irresistible.

The combination of sweet corn, rich butter, savory garlic, and nutty Parmesan creates a side dish that’s simple enough for weeknight dinners yet impressive enough for holidays, potlucks, and summer gatherings. Best of all, it comes together with just a handful of ingredients and minimal prep.

Find my expert tips for making the best Garlic Parmesan Corn on the Cob 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 Garlic Parmesan Corn on the Cob

• Loaded with Flavor: Every bite is buttery, cheesy, garlicky, and incredibly delicious.
• Easy to Make: Simple ingredients and easy steps make this recipe perfect for busy weeknights and summer cookouts.
• Perfect for Any Occasion: Serve it alongside burgers, grilled chicken, steak, pork chops, ribs. The options are endless!
• Family Favorite: Even picky eaters love this cheesy twist on classic corn on the cob.

Ingredients

• 6 ears corn
• ½ cup salted butter
• 1 cup garlic Parmesan sauce (we like the Sweet Baby Ray’s brand)
• ¼ teaspoon garlic powder
• ½ cup freshly grated Parmesan cheese
• Fresh parsley, for garnish

Instructions

Preheat the oven to 350°F.

Place the butter on a large cookie sheet. Transfer the pan to the oven and allow the butter to melt while the corn cooks.

Cook the corn using your preferred method. We love to grill ours for extra smoky flavor.

Once the corn is cooked, place each ear on the pan and roll it through the melted butter until evenly coated on all sides.

Sprinkle the garlic powder evenly over each ear of corn. Brush or spoon the garlic Parmesan sauce over the corn until completely coated.

Bake for 10 minutes.

Carefully remove the pan from the oven and generously sprinkle the Parmesan cheese over each ear of corn.

Switch the oven to broil and return the corn to the oven for 1 to 2 minutes, watching carefully to prevent burning, until the cheese is melted, bubbly, and lightly golden.

Garnish with fresh parsley and serve immediately. Enjoy!

Servings

Serves 6

Storage

Store any leftover Garlic Parmesan Corn on the Cob in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven, or air fryer until warmed through. While it’s best enjoyed fresh, the leftovers are still delicious!

Holly’s Tips for the Best Garlic Parmesan Corn on the Cob

• Use Fresh Summer Corn: Fresh, in-season corn is naturally sweeter and more flavorful.
• Grill the Corn First: Grilling adds a subtle smoky flavor that pairs perfectly with the garlic Parmesan topping, but boiled or steamed corn works just as well.
• Freshly Grated Parmesan Is Best: Fresh Parmesan melts much better than the pre-shredded variety and gives the corn the best flavor and texture.
• Watch the Broiler Closely: The cheese can go from perfectly golden to burnt in seconds, so don’t walk away.
• Serve Immediately: This corn tastes best hot from the oven while the butter is melted and the cheese is perfectly gooey.

Frequently Asked Questions

Can I boil the corn instead of grilling it?

Absolutely! You can grill, boil, steam, or even cook the corn in the microwave before finishing it in the oven. Use whichever cooking method you prefer.

Can I make Garlic Parmesan Corn on the Cob ahead of time?

This recipe is best served immediately after broiling. If needed, you can cook the corn ahead of time and refrigerate it until you’re ready to assemble and bake.

Can I use frozen corn on the cob?

Yes! Fully cook the frozen corn according to the package directions before coating it with the butter, garlic Parmesan sauce, and cheese.

Can I use pre-shredded Parmesan cheese?

Freshly grated Parmesan melts and tastes much better, but pre-shredded Parmesan can be used if that’s what you have on hand.

What should I serve with Garlic Parmesan Corn on the Cob?

This cheesy corn pairs wonderfully with grilled burgers, steak, chicken, pork chops, ribs, hot dogs, barbecue sandwiches, or any of your favorite summer meals.

Similar Recipes

Looking for another delicious corn side dish? Try my Mexican Street Corn Chicken Pasta Salad for a bold, flavorful favorite everyone loves.

Need another easy barbecue side? My Garlic Parmesan Roasted Potatoes are always a hit alongside grilled meats.

Planning your summer menu? Don’t miss my Baked Potato Wedges, BLT Pasta Salad, and Red, White, and Blue Fruit Salad for more cookout favorites.

Have You Made This Garlic Parmesan Corn on the Cob?

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

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Garlic Parmesan Corn on the Cob

Make the best Garlic Parmesan Corn on the Cob with butter, garlic Parmesan sauce, and fresh Parmesan cheese. A quick and easy side dish everyone will love.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 6 ears corn
• 1/2 cup salted butter
• 1 cup garlic Parmesan sauce (we like Sweet Baby Ray's sauce)
• 1/4 teaspoon garlic powder
• 1/2 cup freshly grated Parmesan cheese
• 1 Tablespoon freshly chopped parsely for garnish (optional)

Instructions

• Preheat the oven to 350°F. Place the butter on a large cookie sheet. Transfer the pan to the warm oven and allow the butter to melt while the corn cooks.
• Cook the corn using your preferred method. We love to grill ours for extra smoky flavor.
• Once the corn is cooked, place each ear on the pan and roll it through the melted butter until evenly coated on all sides.
• Sprinkle the garlic powder evenly over each ear of corn. Brush or spoon the garlic Parmesan sauce over the corn until completely coated. Bake for 10 minutes.
• Carefully remove the pan from the oven and generously sprinkle the Parmesan cheese over each ear of corn.
• Switch the oven to broil and return the corn to the oven for 1 to 2 minutes, watching carefully to prevent burning, until the cheese is melted, bubbly, and lightly golden. Garnish with fresh parsley and serve immediately. Enjoy!

The post Garlic Parmesan Corn on the Cob appeared first on Life In The Lofthouse.

If you love classic Rice Krispies Treats and traditional campfire s’mores, you’re going to fall head over heels for these S’mores Rice Krispies Treats. They have everything you love about the nostalgic summer dessert without needing a campfire. Every bite is loaded with buttery marshmallow goodness, crispy Rice Krispies, crunchy Golden Grahams cereal, and pieces of creamy milk chocolate. 

These easy no-bake treats come together in 30 minutes and are perfect for summer parties, backyard barbecues, potlucks, bake sales, after-school snacks, or whenever you’re craving something sweet. They’re ooey gooey and guaranteed to disappear fast!

Hosting a summer party? Find more no-bake desserts and easy treats here.

S’MORES RICE KRISPIES TREATS

These S’mores Rice Krispies Treats take everything you love about the classic campfire dessert and transform it into an easy dessert bar. Butter and marshmallows are melted together until smooth before being mixed with vanilla extract, Rice Krispies cereal, Golden Grahams cereal, extra mini marshmallows, and chopped Hershey’s milk chocolate bars.

 More marshmallows and chocolate are folded in at the end for pockets of gooey goodness throughout every bite. After pressing the mixture into a baking dish, they’re topped with extra chocolate, cereal, and marshmallows for the perfect finishing touch.

Find my expert tips on how to make the best S’mores Rice Krispies Treats 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 These Easy S’mores Rice Krispies Treats

• Classic S’mores Flavor: All the delicious flavors of traditional s’mores in an easy, no-bake dessert.
• Quick & Easy: Ready in about 20 minutes with simple pantry ingredients.
• Perfect For Sharing: Great for parties, BBQs, birthdays, bake sales, holidays, and family gatherings.

Ingredients

• 7 Tablespoons salted butter
• 1 ½ bags (10-ounces, each) mini marshmallows, divided
• 2 teaspoons vanilla extract
• 3 cups Rice Krispies cereal
• 3 cups Golden Grahams cereal
• 3 Hershey’s milk chocolate bars (1.55-ounces, each), broken into pieces

Instructions

Line a 9×9-inch baking dish with parchment paper and grease paper with non-stick spray or butter. Set aside.

In a large saucepan, combine the butter and one of the 10-ounce packages of mini marshmallows. Cook over medium-low heat, stirring frequently, until the marshmallows are melted, and the mixture is smooth and combined. Stir in the vanilla extract. 

Remove the saucepan from the heat and add the Rice Krispies, Golden Grahams, and 1 cup of the mini marshmallows. Stir until the cereal is evenly coated with the melted marshmallow mixture.

Gently fold in 1 more cup of mini marshmallows and the chocolate pieces, reserving a handful of chocolate pieces for the topping.

Press the mixture evenly into the prepared baking dish. Sprinkle the reserved chocolate pieces over the top, along with a few extra Golden Graham cereal pieces and mini marshmallows, if desired.

Allow the treats to cool completely before cutting into small squares. Enjoy!

Servings

Yields 12 to 16 treats

Storage

Store S’mores Rice Krispies Treats in an airtight container at room temperature for up to 3 days. Place parchment paper between layers if stacking to keep them from sticking together.

Holly’s Tips for the Best S’mores Rice Krispies Treats

• Use Fresh Marshmallows: Fresh marshmallows melt more smoothly and create softer, chewier treats.
• Cook Over Low Heat: Avoid overheating the marshmallows. Cooking them over medium-low heat keeps the treats soft instead of tough.
• Don’t Over-mix: Stir just until the cereal is coated to keep the cereal crisp and prevent crushing it.
• Fold In Extra Marshmallows Last: Adding marshmallows at the end creates soft, gooey pockets throughout the bars instead of melting completely.
• Press Gently: Lightly press the mixture into the pan using a buttered spatula or wax paper. Pressing too firmly can make the treats dense.
• Let Them Cool Completely: Give the bars time to set before slicing for clean squares.

Frequently Asked Questions

• Can I make S’mores Rice Krispies Treats ahead of time? Yes! They’re a great make-ahead dessert and can be prepared one to two days in advance. Store them tightly covered at room temperature until ready to serve.

• Can I use regular marshmallows instead of mini marshmallows? Absolutely. Simply substitute an equal weight of regular marshmallows. Mini marshmallows melt a little faster and are easier to fold into the mixture.

• Why are my Rice Krispies Treats hard? Overheating the marshmallows or firmly packing the mixture into the pan are the two biggest reasons Rice Krispies Treats become hard. Use low heat and gently press the mixture into the baking dish.

• Can I use chocolate chips instead of Hershey’s bars? You can, but chopped Hershey’s chocolate bars create the classic s’mores flavor and melt into the treats much better than chocolate chips.

• Can I add graham cracker crumbs? Definitely! Sprinkle graham cracker crumbs over the top or mix a few tablespoons into the cereal mixture for even more graham cracker flavor.

Similar Recipes

Craving another fun cereal treat? Try my Scotcheroos for another family-favorite no-bake dessert.

Love marshmallow treats? These Golden Grahams S’mores Bars are always a crowd-pleaser.

Looking for more summer desserts? Don’t miss my S’mores Cups, S’mores Crescent Rolls, and Brownie Batter Dip.

Have You Made These S’mores Rice Krispies Treats?

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

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S’mores Rice Krispies Treats

S'mores Rice Krispies Treats are loaded with gooey marshmallows, Rice Krispies and Golden Grahams cereals, and milk chocolate for the ultimate no-bake dessert!

Prep Time 30 minutes minutes

Ingredients

• 7 Tablespoons salted butter
• 1 ½ bags (10-ounces, each) mini marshmallows divided
• 2 teaspoons vanilla extract
• 3 cups Rice Krispies cereal
• 3 cups Golden Grahams cereal
• 3 Hershey's milk chocolate bars (1.55-ounces, each) broken into pieces

Instructions

• Line a 9×9-inch baking dish with parchment paper and grease paper with non-stick spray or butter. Set aside.
• In a large saucepan, combine the butter and one of the 10-ounce packages of mini marshmallows. Cook over medium-low heat, stirring frequently, until the marshmallows are melted, and the mixture is smooth and combined. Stir in the vanilla extract. 
• Remove the saucepan from the heat and add the Rice Krispies, Golden Grahams, and 1 cup of the mini marshmallows. Stir until the cereal is evenly coated with the melted marshmallow mixture.
• Gently fold in 1 more cup of mini marshmallows and the chocolate pieces while reserving a handful of chocolate pieces for the topping.
• Press the mixture evenly into the prepared baking dish. Sprinkle the reserved chocolate pieces over the top, along with a few extra Golden Graham cereal pieces and mini marshmallows, if desired.
• Allow the treats to cool completely before cutting into small squares. Enjoy!

Notes

Yields: 12 to 16 treats

The post S’mores Rice Krispies Treats appeared first on Life In The Lofthouse.

Looking for a crowd-pleasing chicken recipe to throw on the grill? These Bang Bang Chicken Skewers are guaranteed to become a family favorite. Tender pieces of chicken breast are seasoned with paprika, garlic powder, salt, and pepper, then brushed with a creamy homemade bang bang sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha. As the skewers grill, the sauce caramelizes slightly, creating juicy chicken with an irresistible sweet, smoky, and spicy flavor.

BANG BANG CHICKEN SKEWERS

These Bang Bang Chicken Skewers are incredibly simple to make and loaded with restaurant-quality flavor. After threading the seasoned chicken onto skewers, they’re brushed generously with homemade bang bang sauce before being grilled until perfectly juicy and lightly charred. Served with extra bang bang sauce for dipping, these skewers make an easy appetizer, delicious weeknight dinner, or the perfect addition to your next backyard barbecue.

Find my expert tips on how to make the best homemade Bang Bang Chicken Skewers 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 Bang Bang Chicken Skewers Recipe:

• Easy-To-Make: With simple pantry spices and a quick homemade sauce, these chicken skewers come together with very little prep.

• Juicy & Flavorful: Brushing the chicken with bang bang sauce before grilling helps create juicy, tender chicken packed with sweet, savory, and spicy flavor.

• Perfect For Grilling Season: Whether you’re hosting a summer cookout, celebrating Father’s Day, or making an easy weeknight dinner, these grilled chicken skewers are always a hit.

• Better Than Restaurant Quality: Skip takeout and enjoy homemade Bang Bang Chicken Skewers that are just as flavorful and even more satisfying.

• Customizable: Adjust the amount of Sriracha to make the sauce as mild or as spicy as your family prefers.

Ingredients

Chicken

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 Tablespoon avocado oil (or any neutral oil)
• 1 Tablespoon Thai sweet chili sauce
• 1½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Bang Bang Sauce

• 1 cup mayonnaise
• ¾ cup Thai sweet chili sauce
• 1 Tablespoon Sriracha hot chili sauce (adjust according to your preferred spice level)

Instructions

In a large bowl, combine the chicken pieces, avocado oil, Thai sweet chili sauce, smoked paprika, garlic powder, kosher salt, and black pepper. Toss until all of the chicken pieces are evenly coated.

Thread 6 to 7 pieces of chicken onto each skewer. (Using 2 pounds of chicken, you’ll have about 8 skewers.) Place the assembled skewers onto a large baking sheet.

Important* If using wooden skewers, be sure to soak them in water for at least 30 minutes before threading the chicken so the skewers don’t catch on fire when cooking.

Bang Bang Sauce

In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth and creamy.

Transfer about half of the bang bang sauce to a separate bowl and reserve it for serving.

Brush the remaining sauce generously over the chicken skewers, making sure to coat all sides and in between each piece of chicken.

Preheat the grill to medium heat. (You want to keep the heat on the medium heat so the sauce doesn’t burn.) Grill the skewers for about 4 to 5 minutes per side, or until the chicken reaches an internal temperature of 165°F.

Transfer the cooked skewers to a clean serving platter and serve warm with the reserved bang bang sauce for dipping. Enjoy!

Servings

Yields 8 skewers. Serves around 6 to 8.

Storage and Reheating

Allow the Bang Bang Chicken Skewers to cool completely before storing. Remove the chicken from the skewers and transfer it to an airtight container. Refrigerate for up to 4 days.

Reheat in the microwave, in a skillet over medium heat, or in a 350°F oven until warmed through. Store the extra bang bang sauce separately in the refrigerator for up to 5 days. To freeze, place the cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not leave cooked chicken at room temperature for longer than 2 hours.

Holly’s Tips for the Best Bang Bang Chicken Skewers:

• Cut Even Pieces: Cut the chicken into similar-sized 1-inch cubes so everything cooks evenly on the grill.
• Reserve Sauce Before Brushing: Always set aside half of the bang bang sauce before dipping the cooked chicken in it. This keeps the dipping sauce fresh and safe to serve.
• Use a Meat Thermometer: Chicken is fully cooked when it reaches an internal temperature of 165°F. This helps prevent overcooking and keeps the chicken juicy.
• Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.
• Make It Your Own: Add more Sriracha for extra heat, or sprinkle the finished skewers with sliced green onions, sesame seeds, or chopped cilantro for even more flavor and color.

Frequently Asked Questions

Similar Recipes

Craving something a little similar? Try my Garlic Parmesan Chicken Kebabs. They are so good!

Wanting something a little different? Make these Grilled Steak Kebabs!

Looking for more summer grilling recipes? Make these highly-rated recipes next: Grilled Lemon Chicken, Rosemary Ranch Chicken and Grilled Hot Honey Shrimp Skewers.

Have you made these Bang Bang Chicken Skewers?

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

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Bang Bang Chicken Skewers

Bang Bang Chicken Skewers are loaded with juicy grilled chicken coated in a creamy, sweet, and slightly spicy homemade bang bang sauce.

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Ingredients

Chicken

• 2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
• 1 Tablespoon avocado oil (or any neutral oil)
• 1 Tablespoon Thai sweet chili sauce
• 1 ½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 8 metal or wooden* skewers

Bang Bang Sauce

• 1 cup mayonnaise
• 3/4 cup Thai sweet chili sauce
• 1 Tablespoon Sriracha hot chili sauce (adjust according to your preferred spice level)

Instructions

Chicken

• In a large bowl, combine the chicken pieces, avocado oil, Thai sweet chili sauce, smoked paprika, garlic powder, kosher salt, and black pepper. Toss until all of the chicken pieces are evenly coated.
• Thread 6 to 7 pieces of chicken onto each skewer. (Using 2 pounds of chicken, you'll have about 8 skewers.) Place the assembled skewers onto a large baking sheet.
• Important* If using wooden skewers, be sure to soak them in water for at least 30 minutes before threading the chicken so the skewers don't catch on fire when cooking.

Bang Bang Sauce

• In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth and creamy.
• Transfer about half of the bang bang sauce to a separate bowl and reserve it for serving. Brush the remaining sauce generously over the chicken skewers, making sure to coat all sides and in between each piece of chicken.
• Preheat the grill to medium heat. (You want to keep the heat on the medium heat so the sauce doesn't burn.) Grill the skewers for about 4 to 5 minutes per side, or until the chicken reaches an internal temperature of 165°F.
• Transfer the cooked skewers to a clean serving platter and serve warm with the reserved bang bang sauce for dipping. Enjoy!

Notes

Yields: 8 skewers

Serves: 6 to 8

 

The post Bang Bang Chicken Skewers appeared first on Life In The Lofthouse.

Meet the new star salad that will become a staple at all of your summer celebrations: Red, White, and Blue Fruit Salad. This colorful fruit salad is as beautiful as it is delicious. Fresh, juicy strawberries, sweet blueberries, and crisp apples create the classic red, white, and blue color combination, while a bright citrus dressing made with fresh lemon and orange adds a refreshing burst of flavor. Made with Memorial Day, Fourth of July, Labor Day, and Pioneer Day parties in mind, this festive side dish will please everyone. It pairs well with grilled mains and other summer sides.

Hosting a party? Find more popular sides and desserts here!

RED, WHITE, AND BLUE FRUIT SALAD

This patriotic fruit salad couldn’t be any simpler to prepare, making it an excellent choice for a last-minute party dish. Plus, the mini-star shapes are perfect for a star-spangled party spread! This easy fruit salad is made by combining fresh strawberries, blueberries, and Honeycrisp apples. The apples are soaked in lemon water to prevent browning, then added to the berries. A simple dressing of fresh orange juice, orange zest, brown sugar, and a pinch of salt is whisked together and drizzled over the fruit before gently tossing to combine. Serve immediately or chill until ready to enjoy.

Find my expert tips on how to make simple red, white, and blue fruit 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 Easy Red, White, and Blue Fruit Salad Recipe:

• Fresh & Sweet: The fresh fruits offer a refreshing and light side to other heavy dishes in the summer.
• Patriotic Side Dish: Make it for backyard barbecues, picnics, and potlucks to celebrate the 4th of July and American holidays.
• Great For Any Occasion: Serve it all summer long, even when it isn’t a holiday. This fruit salad pairs well with everything.

Ingredients

Fruit Salad

• 1-pound strawberries
• 1-pint blueberries
• 3 Honey Crisp apples
• 1 Tablespoon of fresh lemon juice mixed with 1 cup of water (for submerging apple slices to prevent browning)

Dressing

• 1 Tablespoon orange juice (fresh from an orange)
• 1 teaspoon orange zest
• 1 Tablespoon light brown sugar
• pinch of salt

Instructions

For The Fruit Salad

Remove the stems from the strawberries and cut them into bite-sized pieces (about 4 pieces per strawberry). Place the strawberries in a large serving bowl.

Add the blueberries to the bowl with the strawberries.
Wash and core the Honeycrisp apples, then slice them into approximately ¼-inch-thick slices.

Place the apple slices in the bowl of lemon water to prevent the apples from browning. When ready to serve, remove the apple slices from the lemon water. Pat dry. Then use a small star-shaped cookie cutter to cut stars from the apple slices. Add the apple stars to the fruit mixture.

For The Dressing

Whisk together the orange juice, orange zest, brown sugar, and a pinch of salt in a small bowl until well combined.

Drizzle the dressing over the fruit and gently toss to coat. Serve immediately, or chill until ready to serve. Enjoy!

Servings

Serves 4 to 6

Storage

Store the fruit salad in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate and add the apple stars just before serving to maintain their texture and color.

Holly’s Tips for The Best Red, White, and Blue Fruit Salad:

• Use Fresh, High-Quality Fruit: For the sweetest and most flavorful red, white, and blue fruit salad, select ripe strawberries, firm Honeycrisp apples, and plump blueberries. Fresh, in-season fruit provides the best texture and natural sweetness.
• Use A Star Cookie Cutter: A mini star-shaped cookie cutter creates festive apple stars that make this patriotic fruit salad perfect for Memorial Day, the Fourth of July, and Labor Day celebrations.
• Make The Dressing Ahead: The orange dressing can be prepared up to 24 hours in advance and stored in the refrigerator. Give it a quick whisk before drizzling over the fruit.
• Add Dressing Just Before Serving: For the freshest texture, toss the fruit with the citrus dressing shortly before serving. This keeps the berries firm and prevents excess juices from accumulating in the bowl.
• Best Served Chilled: Serve this summer fruit salad cold for the most refreshing flavor. Refrigerate for at least 1 hour before serving, if time allows.
• Customizable: While the classic red, white, and blue combination is perfect for patriotic holidays, you can also add raspberries, watermelon, pears, or bananas for extra variety.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Summer Fruit Salad.

Wanting something a little different? This Red, White, and Blue Berry Trifle is a beautifully layered patriotic dessert!

Looking for more festive 4th of July recipes? No party is complete without The Best Ever Cheeseburgers, Pudding Pops, and Easy Berry Crisp.

Have you made this Red, White, and Blue Fruit Salad recipe?

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

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Red, White and Blue Fruit Salad

This Red, White and Blue Fruit Salad is loaded with fresh strawberries, crisp apples, and juicy blueberries tossed in a sweet orange dressing. It's a refreshing, patriotic side dish that's perfect for BBQs, picnics and all your favorite summer celebrations!

Prep Time 20 minutes minutes

Ingredients

Fruit Salad

• 1 pound fresh strawberries
• 1 pint fresh blueberries
• 3 Honey Crisp apples
• 1 Tablespoon of fresh lemon juice mixed with 1 cup of water (for submerging apple slices to prevent browning)

Dressing

• 1 Tablespoon orange juice (fresh from an orange)
• 1 teaspoon orange zest
• 1 Tablespoon light brown sugar
• pinch of salt

Instructions

For The Fruit Salad

• Remove the stems from the strawberries and cut them into bite-sized pieces (about 4 pieces per strawberry). Place the strawberries in a large serving bowl.
• Add the blueberries to the bowl with the strawberries. Wash and core the Honeycrisp apples, then slice them into approximately ¼-inch-thick slices.
• Place the apple slices in the bowl of lemon water to prevent the apples from browning. When ready to serve, remove the apple slices from the lemon water. Pat dry. Then use a small star-shaped cookie cutter to cut stars from the apple slices. Add the apple stars to the fruit mixture.

Dressing

• Whisk together the orange juice, orange zest, brown sugar, and a pinch of salt in a small bowl until well combined.
• Drizzle the dressing over the fruit and gently toss to coat. Serve immediately, or chill until ready to serve. Enjoy!

Notes

Serves 4 to 6

The post Red, White and Blue Fruit Salad appeared first on Life In The Lofthouse.

There’s something about this Party Punch recipe that instantly transports me back to childhood summers and hot afternoons spent outside. The aroma and the color of the punch brings those memories rushing back in the best way!

This Party Punch is sweet and refreshing over ice, and perfect for any celebration. It goes so well with just about any summer party spread, from salty snacks to barbecue dishes, making it the kind of drink that becomes the highlight of the table.

PARTY PUNCH

To make this sparkling party punch, combine 1 bottle of Simply Made Fruit Punch with ¼ cup pink lemonade frozen concentrate in a large punch bowl (or drink dispenser) and stir until blended. Chill until ready to serve.

Just before serving, add 2 liters of Sprite soda for a fizzy lift and stir in ¼ cup strawberry simple syrup for extra sweetness and flavor. Adjust to taste by adding more syrup or lemonade concentrate if desired, then serve over ice!

Garnish with fresh fruit slices like strawberries, raspberries, limes, and/or lemons. This easy non-alcoholic Party Punch recipe serves over 10 and is perfect for summer barbecues, bridal showers, baby showers, Memorial Day, and Fourth of July parties!

Find my expert tips on how to make an easy homemade party punch 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 Party Punch Recipe:

• Fizzy & Refreshing: The combination of Sprite, fruit punch, and pink lemonade creates a bubbly, refreshing drink everyone enjoys.
• Kid-Friendly: A non-alcoholic party punch that both kids and adults will happily sip all day.
• Effortless Hosting & Party Beverage: This party punch recipe comes together in minutes with simple mixing. No special equipment needed.
• Customizable: Adjust the sweetness with extra strawberry syrup or pink lemonade concentrate, or add different fruit garnishes to make it your own.

Ingredients

• 1 bottle (52 ounces) Simply Made Fruit Punch
• ¼ cup Pink Lemonade Frozen Concentrate
• ¼ cup Strawberry Simple Syrup
• 2 liters of Sprite (lemon lime soda)

Instructions

For the coldest, most refreshing punch, be sure all ingredients are well chilled before you begin. This helps keep the punch cool without needing too much ice, which can water down the flavor.

Pour the 52-ounce bottle of fruit punch into a large punch bowl or drink dispenser. Add the thawed pink lemonade concentrate and stir well until fully blended. Store in the fridge until ready to serve. (Don’t add the sprite until serving time.)

When ready to serve, slowly pour in the 2 liters of Sprite, then gently stir in the strawberry syrup. The syrup adds extra fruity flavor.
Stir everything together and sample the punch. If you’d like it a little sweeter, mix in additional strawberry syrup or a little more pink lemonade concentrate.

Add ice if desired or serve without ice for a stronger flavor. For a fun finishing touch, garnish with fresh fruit slices such as raspberries, lemons, limes, and/or strawberries. Serve fresh and enjoy!

Servings

Serves 10-12.

Storage

Store leftover Party Punch in a covered pitcher or airtight container in the refrigerator for up to 2-3 days, keeping the Sprite separate if possible to maintain maximum fizz and freshness.

Holly’s Tips for The Best Party Punch Recipe:

• Chill Ingredients First: For the best fruit punch recipe, make sure all ingredients, including fruit punch, Sprite, and pink lemonade concentrate, are fully chilled before mixing to keep your party punch cold without watering it down.
• Add Soda Last: Always pour in the Sprite soda right before serving to preserve the fizz and keep your sparkling party punch light and refreshing.
• Use A Large Punch Bowl or Drink Dispenser: A spacious container helps evenly mix ingredients and makes serving this party punch for a crowd much easier.
• Stir Gently: When combining ingredients, stir slowly to maintain carbonation and avoid flattening the soda in this fizzy fruit punch. This also helps keep the bubbles, which makes it more fun for the kids.
• Serve Fresh Over Ice: For best results, serve over ice just before drinking or use frozen fruit instead of ice cubes to prevent dilution of your party punch recipe.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Sonic Copycat Lemon Berry Slush.

Wanting something a little different? This Cherry Limeade is another classic party beverage.

Looking for something more festive? Christmas Punch is a hit for Thanksgiving, Christmas, and New Year’s Eve.

Searching for more fruity beverages? Chick-fil-A Copycat Frosted Lemonade and Watermelon Lemonade Slushies are easy and refreshing!

Have you made this Party Punch recipe?

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

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Party Punch

This easy Party Punch is sweet, fruity, and perfectly bubbly! Made with just four simple ingredients, it's a refreshing crowd-pleaser for holidays and any special celebration!

Prep Time 1 hour hour

Servings 10

Ingredients

• 1 bottle (52 ounces) Simply Made Fruit Punch
• ¼ cup Pink Lemonade Frozen Concentrate
• ¼ cup Strawberry Simple Syrup
• 2 liters Sprite (lemon lime soda)

Instructions

• For the coldest, most refreshing punch, be sure all ingredients are well chilled before you begin. This helps keep the punch cool without needing too much ice, which can water down the flavor.
• Pour the 52-ounce bottle of fruit punch into a large punch bowl or drink dispenser. Add the thawed pink lemonade concentrate and stir well until fully blended. Store in the fridge until ready to serve. (Don’t add the sprite until serving time.)
• When ready to serve, slowly pour in the 2 liters of Sprite, then gently stir in the strawberry syrup. The syrup adds extra fruity flavor.
• Stir everything together and sample the punch. If you'd like it a little sweeter, mix in additional strawberry syrup or a little more pink lemonade concentrate.
• Add ice if desired or serve without ice for a stronger flavor. For a fun finishing touch, garnish with fresh fruit slices such as raspberries, lemons, limes, and/or strawberries. Serve fresh and enjoy!

Recipe adapted from: Sweet Tea and Sprinkles.

The post Party Punch appeared first on Life In The Lofthouse.

I love Chocolate Texas Sheet Cake, but I wasn’t aware White Texas Sheet Cake existed until I came across it on All Recipes many years ago. The use of almond extract instead of vanilla immediately caught my attention, and I had a feeling it would be something special. Turns out, it absolutely was. Ever since then, it’s been one of my go-to desserts for holidays, parties and family dinners.

WHITE TEXAS SHEET CAKE

This white Texas sheet cake recipe with almond extract is made completely from scratch, giving it that rich, southern-inspired taste everyone loves about Texas sheet cake. The process is simple and unique: a buttery mixture is brought to a boil and then stirred into a batter of flour, sugar, eggs, sour cream, and almond extract, creating a pourable batter without the need for an electronic mixer.

As it bakes into a tender cake, it develops a soft texture with the perfect amount of almond flavor. The finishing touch is a warm, almond-scented frosting that’s poured over the cake while it’s still warm, allowing it to seep in just enough to create a glossy and sweet layer.

Find my expert tips on how to make a homemade white Texas sheet cake 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 White Texas Sheet Cake Recipe:

• Large Serving Size: This sheet cake is ideal for parties and gatherings where you need to feed a large crowd.
• Almond-Scented & Buttery: It mimics the same texture you love while adding something new with the almond-scented frosting and flavor.
• A Fun Twist On The Southern Classic: If you love classic Chocolate Texas Sheet Cake, this version is basically its twin with a twist. It’s also great for those who aren’t big chocolate lovers or who have allergies to chocolate.

Ingredients

Texas Sheet Cake

• 1 cup salted butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups white granulated sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 teaspoon almond extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Almond-Scented Frosting

• 1/2 cup salted butter
• 1/4 cup milk
• 4 ½ cups powdered sugar
• 1/2 teaspoon almond extract

Instructions

For The Texas Sheet Cake

In a medium saucepan, bring butter and water to a boil.

Meanwhile, in a large bowl, add flour and sugar. Mix. Then add in eggs, sour cream, almond extract, baking soda, and salt.

Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth. (No need to use an electric mixer!)

Pour batter into a greased 15×10-inch baking pan. Bake at 375 degrees F. for 20 to 22 minutes or until golden brown. Cool the cake for about 20 minutes.

For The Almond-Scented Frosting

In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined.

Spread over warm cake. Decorate the cake with sprinkles, if desired.

Servings

This recipe serves 18 to 24 people, depending on portion size. Cutting larger squares gives about 18 servings, ideal for generous dessert portions, while smaller squares yield 24 servings, perfect for parties and potlucks.

Storage and Reheating 

Wrap or store leftover white Texas sheet cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to 5 days, just be sure to cover it well to prevent the frosting from drying out.

To freeze the cake, wrap individual slices tightly in plastic wrap and freeze for up to 2 months, thawing them at room temperature before serving. You can reheat this white Texas sheet cake, but it’s best to do so carefully because the frosting can melt or become too soft. For individual slices, warm them gently in the microwave for 10 seconds at a time until just heated.

Holly’s Tips for The Best White Texas Sheet Cake:

• Use High-Quality Ingredients: For the best results, I recommend using high-quality butter and pure almond extract in both the cake and frosting.
• Let Eggs & Sour Cream Sit At Room Temperature: This makes for a smooth, evenly textured cake that bakes consistently.
• Grease The Pan: This will help prevent sticking and make slicing easier once it’s fully set.
• Avoid Overmixing: The goal is to keep this cake batter fluffy and light.
• Frost While Cake Is Warm: This will help the frosting melt slightly into the cake, creating a moist and fresh topping.
• Make It Your Own: Dress it up with sprinkles, toasted nuts, or add fun decorations for holidays and special party themes.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Texas Sheet Cake Bites and Texas Sheet Cake Cookies. They are so delicious!

Wanting something a little different? Make my amazing Strawberry Shortcake Sheet Cake next.

Looking for more cake recipes? Bake these highly-rated recipes next: Carrot Sheet Cake, Caramel Apple Sheet Cake, Chocolate Swirl Cake, and Ho Ho Cake.

Have you made this White Texas Sheet Cake recipe?

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

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White Texas Sheet Cake

Simple ingredients, big flavor! This White Texas Sheet Cake is tender, sweet, and topped with a luscious frosting that melts right into the cake.

Prep Time 30 minutes minutes

Cook Time 22 minutes minutes

Author Holly

Ingredients

White Texas Sheet Cake

• 1 cup salted butter
• 1 cup water
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 large eggs room temperature
• 1/2 cup sour cream room temperature
• 1 teaspoon almond extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Almond-Scented Frosting

• 1/2 cup salted butter
• 1/4 cup milk
• 4 ½ cups powdered sugar
• 1/2 teaspoon almond extract

Instructions

For The White Texas Sheet Cake

• In a medium saucepan, bring butter and water to a boil.
• Meanwhile, in a large bowl, add flour and sugar. Mix. Then add in eggs, sour cream, almond extract, baking soda and salt.
• Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth. (No need to use an electric mixer!)
• Pour batter into a greased 15×10-inch baking pan. Bake at 375 degrees F. for 20 to 22 minutes or until golden brown. Cool cake for about 20 minutes.

For The Almond-Scented Frosting

• In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined. Spread over warm cake. Decorate cake with sprinkles, if desired.

Notes

Yields: 18 to 24 servings (depending on the size of the slices)

Recipe Adapted From: All Recipes.

The post White Texas Sheet Cake appeared first on Life In The Lofthouse.

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.

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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.

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