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.

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.

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

GRILLED LEMON CHICKEN

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

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

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

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

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

Ingredients

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

Instructions

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

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

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

Servings

Yields: 4 to 6 lemon chicken breasts.

Storage and Reheating

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

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

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

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Grilled Apricot Chicken next.

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

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

Have you made this Grilled Lemon Chicken recipe?

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

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Grilled Lemon Chicken

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

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Ingredients

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

Instructions

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

Notes

Yields: 4 to 6 grilled lemon chicken breasts.

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

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

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

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

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

STRAWBERRY BUTTER

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

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

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

Why You’ll Love This Easy Strawberry Butter:

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

Ingredients

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

Instructions

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

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

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

Servings

Yields: 1 heaping cup of homemade strawberry butter. 

Storage

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

Holly’s Tips for The Best Strawberry Butter:

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

Frequently Asked Questions:

Similar Recipes

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

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

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

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

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

Have you made this Strawberry Butter recipe?

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

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Strawberry Butter

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

Prep Time 5 minutes minutes

Author Holly

Ingredients

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

Instructions

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

Notes

Yields: 1 heaping cup of strawberry butter.

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

 

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

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

NO CHURN RASPBERRY OREO ICE CREAM

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

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

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

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

Ingredients

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

Instructions

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

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

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

Servings

Serves 4 to 6

Storage 

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

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

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

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

Frequently Asked Questions:

Similar Recipes

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

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

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

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

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

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No Churn Raspberry Oreo Ice Cream

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

Prep Time 10 hours hours 15 minutes minutes

Servings 4

Ingredients

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

Instructions

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

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

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

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

MEXICAN STREET CORN CHICKEN PASTA SALAD

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

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

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

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

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

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

Ingredients

Dressing

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

Mexican Street Corn Chicken Pasta Salad

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

Instructions

For The Dressing

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

For the Corn

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

For The Mexican Street Corn Chicken Pasta Salad

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

Gently toss to combine.

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

Serve immediately and enjoy!

Notes

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

Servings

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

Storage

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

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

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

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Fiesta Chicken Pasta Salad.

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

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

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

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

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Mexican Street Corn Chicken Pasta Salad

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

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

Dressing

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

Mexican Street Corn Chicken Pasta Salad

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

Instructions

For The Dressing

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

For The Mexican Street Corn Chicken Pasta Salad

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

Notes

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

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

This Coconut Bundt Cake is everything you love about a classic coconut cake—just a little more irresistible. Each slice is incredibly moist and buttery, with a melt-in-your-mouth crumb and layers of sweet coconut in every bite. It’s the kind of cake that feels light and summery, yet still indulgent enough to satisfy any dessert craving.

Topped with a silky, creamy coconut frosting that drapes beautifully over the cake, every bite is smooth, sweet, and full of flavor. Finally, a sprinkle of toasted coconut flakes adds the perfect contrast that takes this cake to the next level!

COCONUT BUNDT CAKE

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

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

Why You’ll Love This Coconut Bundt Cake Recipe:

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

Ingredients

Coconut Bundt Cake

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

Coconut Frosting

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

Instructions

For The Coconut Bundt Cake

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

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

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

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

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

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

For The Coconut Frosting

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

*How To Toast the Coconut

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

Servings 

Serves 10

Storage 

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

Holly’s Tips for The Best Coconut Bundt Cake:

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

Frequently Asked Questions:

Similar Recipes

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

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

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

Have you made this Coconut Bundt Cake recipe?

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

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Coconut Bundt Cake

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

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 10

Ingredients

Coconut Bundt Cake

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

Coconut Frosting

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

Instructions

For The Coconut Bundt Cake

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

For The Coconut Frosting

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

Notes

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

Recipe adapted from: 5 Boys Baker.

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

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

CHICKEN CAESAR PASTA SALAD

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

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

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

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

Ingredients

Chicken Caesar Pasta Salad

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

Homemade Caesar Dressing

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

Instructions

For The Chicken Caesar Pasta Salad

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

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

For The Homemade Caesar Dressing

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

Servings

Serves 6.

Storage 

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

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

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

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Chicken Pesto Pasta Salad.

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

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

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

Have you made this Chicken Caesar Pasta Salad recipe?

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

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Chicken Caesar Pasta Salad

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

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

Chicken Caesar Pasta Salad

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

Homemade Caesar Dressing

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

Instructions

For The Chicken Caesar Pasta Salad

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

For The Homemade Caesar Dressing

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

Notes

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

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

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

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

PISTACHIO OREO ICE CREAM DESSERT

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

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

Servings

Serves: 12.

Storage 

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

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

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

Frequently Asked Questions:

Similar Recipes

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

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

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

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

Have you made this Pistachio Oreo Ice Cream Dessert recipe?

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

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Pistachio Oreo Ice Cream Dessert

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

Prep Time 6 hours hours 20 minutes minutes

Servings 12

Ingredients

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

Toppings (optional)

• hot fudge
• whipped cream

Instructions

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

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

Looking for the perfect muffin recipe? These Raspberry Streusel Muffins have become a new favorite in my household. Raspberry season officially kicks off in June and lasts through August. But you don’t need fresh raspberries to make these wonderful treats. These soft raspberry muffins with streusel topping are the perfect way to use fresh or frozen berries! And you will fall right in love with them too. The golden, buttery streusel topping adds just the right amount of crunch, and a light drizzle of vanilla glaze makes them feel extra fancy like something you’d pick up at a local bakery or café.

Love summer baking? Don’t miss my Raspberry Sweet Rolls, Easy Berry Crisp, and Berry Croissant Bake for more delicious ways to enjoy this seasonal fruit.

RASPBERRY STREUSEL MUFFINS

Best of all, this raspberry streusel muffin recipe is incredibly easy to make at home. The key here to the perfect rise is to let the batter rest for 30 minutes before baking (keep scrolling for more of my special tips below!) These raspberry muffins bake in just 17 minutes and can be eaten fresh and warm out of the oven, or wait a bit to add the delicious glaze before diving in.

These muffins are perfect for a brunch spread, a grab-and-go breakfast, or for dessert after dinner. Don’t forget to tag me in your raspberry streusel muffin creations on Instagram and Facebook @lifeinthelofthouse. Happy baking!

Why You’ll Love These Raspberry Streusel Muffins:

• Easy and Convenient: This muffin recipe is ideal for on-the-go breakfasts, after-school snacks, and lunchbox treats.
• Freezer-Friendly: Keep a stash of these raspberry muffins ready for whenever a sweet, fruity treat calls your name.
• Meal Planning Approved: Bake a batch and enjoy them all week long, saving you time during those busy, jam-packed weeks.

Muffin Ingredients

1 cup all-purpose flour, (plus more for dusting over berries)
1 cup cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup salted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla
1 3/4 cups fresh or frozen raspberries

Streusel Topping

1/2 cup all-purpose flour
1/2 cup granulated sugar
4 Tablespoons salted butter, cold and cubed

Glaze

1 cup powdered sugar
2 Tablespoons milk

Instructions

For The Muffins:

Preheat the oven to 375°F degrees. Line a 12-cup muffin pan with paper liners and set aside.

In a medium-size bowl, whisk together the flours, baking powder and salt. Set aside.

In a large bowl, whisk together cooled melted butter, sugar, eggs, sour cream, and vanilla. Whisk to combine well.

Use a large spatula or wooden spoon to gently mix the dry ingredients into the wet mixture, leaving a few streaks of flour remaining. Do not over mix.

In a small bowl toss the fresh or frozen raspberries with 2 tablespoons of flour to coat.

Add the raspberries to the batter and gently fold to incorporate in just two to three motions. Don’t over mix.

Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes.

Meanwhile, make the streusel topping.

For The Streusel Topping:

Combine the flour and sugar in a medium bowl. Whisk to combine well. Add the cubed butter and use a pastry cutter or two knives to incorporate the butter until the mixture resembles coarse crumbs. Place in the refrigerator to chill for 30 minutes while the muffin batter is resting.

Divide the batter equally amongst the muffin liners. Top each muffin with the cold streusel, covering generously.

Bake for 17 minutes or until the tops are slightly golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry.

Remove the muffins from the oven and allow to cool completely on a wire rack before adding the glaze.

For The Glaze:

Whisk together the powdered sugar and milk in a small bowl until smooth. (The glaze should be pourable but still thick.) Drizzle the glaze over the tops of the muffins before serving. Enjoy!

Servings

Yields 12 muffins

Storage and Reheating

Store raspberry streusel muffins in an airtight container at room temperature for up to 2 days. Refrigerate and consume within 5 days for freshness. Freeze raspberry muffins wrapped individually for up to 3 months. Reheat room temp muffins in the microwave for 10 seconds or 30 seconds if frozen.

Holly’s Tips for the Best Raspberry Streusel Muffins:

• Don’t over-mix the batter: When it comes to muffin batter, less mixing is best. Gently combine the wet and dry ingredients using a wooden spoon or spatula, stopping as soon as they come together. A few visible streaks of flour are ideal. Overmixing can make your muffins dense and tough instead of light and fluffy.
• Toss raspberries in flour: This tip never fails! Lightly coat the raspberries (fresh or frozen)  in a couple tablespoons of flour before folding them into the batter. This simple step helps keep the berries from sinking to the bottom of your muffins while they bake. 
• Let the batter rest: If you have the time, allow the  muffin batter to sit at room temperature for 30 minutes before baking. This step helps the muffins rise taller and results in beautifully domed tops.
• Bake at a higher temperature: A hotter oven is key for those tall, fluffy, bakery-style tops. Bake the muffins at 375°F in a fully preheated oven to encourage a good rise.
• Avoid over-baking: Keep a close eye on your muffins! Over-baking will make them dry and crumbly. Start checking for doneness when the tops are lightly golden — a toothpick inserted should come out with a few moist crumbs.
• Don’t skimp on streusel: When it comes to streusel topping, more is better! If it looks like too much, it’s probably just right. Be generous so the tops are completely covered — this creates extra crumbles and crevices for glaze to settle into later.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Banana Streusel Muffins are soft and moist, topped with a buttery crumbly streusel.

Looking for another classic muffin recipe? No breakfast is complete without juicy blueberries and a tender crumb topping found in The Best Blueberry Muffins.

Want something guilt-free? Skinny Double Chocolate Muffins deliver deep chocolate flavor with a lighter twist while still satisfying the whole family’s sweet tooth.

In the mood for something different? Cinnamon Roll Muffins are soft, gooey, and baked with warm cinnamon spice for a cozy and comforting fall-inspired treat.

Need a heartier and more filling option? My Scrambled Egg Breakfast Muffins are savory, protein-rich, and perfect for balancing sweet breakfasts or fueling your fitness goals.

Have you made this Raspberry Streusel Muffins recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #RaspberryStreuselMuffins #MuffinsRecipe #SummerBaking #LifeInTheLofthouse

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Raspberry Streusel Muffins

Bakery-style Raspberry Streusel Muffins loaded with juicy berries, buttery streusel crunch, and a dreamy vanilla glaze that melts with every bite!

Prep Time 45 minutes minutes

Cook Time 17 minutes minutes

Servings 12 muffins

Ingredients

Muffins

• 1 cup all-purpose flour, (plus more for dusting over berries)
• 1 cup cake flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup salted butter melted and slightly cooled
• 1 cup granulated sugar
• 2 large eggs room temperature
• ½ cup sour cream room temperature
• 1 teaspoon vanilla
• 1 ¾ cups fresh or frozen raspberries

Streusel Topping

• ½ cup all-purpose flour
• ½ cup granulated sugar
• 4 Tablespoons salted butter cold and cubed

Glaze

• 1 cup powdered sugar
• 4 Tablespoons milk

Instructions

For Muffins:

• Preheat the oven to 375°F degrees. Line a 12-cup muffin pan with paper liners and set aside.
• In a medium-size bowl, whisk together the flours, baking powder, and salt. Set aside.
• In a large bowl, whisk together cooled melted butter, sugar, eggs, sour cream, and vanilla. Whisk to combine well.
• Use a large spatula or wooden spoon to gently mix the dry ingredients into the egg and sugar mixture, leaving a few streaks of flour remaining. Do not over mix.
• In a small bowl toss the raspberries with 2 tablespoons of flour to coat. Add the raspberries to the batter and gently fold to incorporate in just two to three motions. Do not over mix.
• Cover the bowl with a dish towel and let the batter rest at room temperature for 30 minutes. Meanwhile, make the streusel topping.

For the Streusel Topping:

• Combine the flour and sugar in a medium bowl. Whisk to combine well. Add the cubed butter and use a pastry cutter or two knives to incorporate the butter until the mixture resembles coarse crumbs. Place in the refrigerator to chill for 30 minutes while the muffin batter is resting.
• Divide the muffin batter equally amongst the muffin liners. Top each muffin with the cold streusel, covering generously.
• Bake for 17 minutes or until the tops are slightly golden brown and a toothpick inserted into the center of muffin comes out clean or with a few crumbs remaining. Do not over bake or the muffins will be dry.
• Remove the muffins from the oven and allow to cool completely on a wire rack before adding the glaze.

For the Glaze:

• Whisk together the powdered sugar and milk in a small bowl until smooth. (The glaze should be pourable but still thick.) Drizzle the glaze over the tops of the muffins before serving. Enjoy!

The post Raspberry Streusel Muffins appeared first on Life In The Lofthouse.

Nothing beats the joy of biting into an ice cream cookie sandwich on a hot summer day, and I could not be more thrilled to share this recipe with you! These Ice Cream Cookie Sandwiches are the perfect mix of chewy, creamy, cold, and sweet, all sandwiched in one nostalgic bite. This classic dessert never misses with pool days, backyard barbecues, and summer holidays.

This homemade ice cream cookie sandwich recipe is as easy as it gets, making it kid-friendly and the perfect make-ahead dessert to look forward to. Just pop your homemade cookies in the oven and let the oven do the work, so you can cool off and indulge with minimal effort. Be sure to save this recipe and pin it to come back to it later in the summer! Check out my other summer desserts here.

ICE CREAM COOKIE SANDWICHES

One of my favorite parts of being a mom is creating lifelong memories with my kids, especially in the summers when school is out and summer activities are in full-swing. I found this recipe here, made small tweaks, and have been in love ever since. This has become a new family-favorite recipe of ours and is so fun to make!

We all remember the thrill of hearing the ice cream truck roll down the street, and this homemade treat brings that same joy right to your kitchen! This recipe is meant to be fun, so get creative and have fun with it! I like to switch up this recipe every time I make it depending on the occasion. Switch out the vanilla ice cream with flavors like chocolate, strawberry, cookies and cream, mint chip, and more. Once the chipwiches have been assembled, roll the sides of them in mini chocolate chips, rainbow sprinkles, crushed cookies, or chopped nuts to make them pop for birthday parties, summer celebrations, and holiday events!

Why You’ll Love These Ice Cream Sandwich Cookies:

• Easy to Make – No fancy equipment or baking skills needed! Just soft cookies, your favorite ice cream, and some freezer time.
  
• Perfect for Summer – This is the ultimate frozen treat for pool days and backyard fun.
  
• Customizable – Use any ice cream combo you love! Chocolate chip and vanilla are classic, but the options are truly endless with this recipe.
  
• Kid-Approved – Fun to make and even more fun to eat. These are a hit with every age!
  
• Make-Ahead – Prep them in advance and store in the freezer for a quick, cool treat anytime.

Cookie Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons cornstarch
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup salted butter, softened to room temperature
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• ½ Tablespoon vanilla extract
• 1 1/4 cups mini chocolate chips

Ice Cream Filling and Toppings

4 cups vanilla ice cream (or desired ice cream flavor)
For rolling: mini chocolate chips, crushed Oreos, sprinkles, finely chopped nuts, etc.

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside.

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.

In the bowl of a stand mixer, with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract, and continue mixing until fully combined. Scrape down the sides and bottom of the bowl as needed. On low speed, mix in the dry ingredients, then add the chocolate chips and beat just until combined.

Scoop the cookie dough into balls, using about 1.5 tablespoons of dough per cookie. Place them on the prepared baking sheets, spacing them about 3 inches apart. Bake for 10 minutes, or until the edges are lightly golden. The centers will still look soft and slightly underbaked—don’t worry, they’re done!

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely before assembling the ice cream cookie sandwiches.

Assemble the sandwiches: Take one cooled cookie and place a ¼ cup of ice cream onto the flat side. Gently spread the ice cream toward the edges. Top with a second cookie, then lightly press the sandwich together in the center to seal and compact it. Roll the sides in mini chocolate chips, sprinkles, or whatever topping desired. Wrap immediately in plastic wrap and place in freezer. Repeat with the remaining cookies and ice cream.

Freeze for at least 3 hours before serving, or store for up to 3 months. Enjoy!

Good To Know

Cookie Dough: You can prepare the cookie dough up to 2 days in advance. Store it in the refrigerator tightly covered until ready to use!

Baked Cookies: You can bake the cookies 1 day ahead. Keep them at room temperature and assemble when you’re ready. If the cookies are too soft for assembly, place them in the freezer for 20 minutes to firm up.

Assembled Cookie Sandwiches: Assemble and freeze each sandwich one at a time. Avoid making the whole batch before freezing, as the first ones will start to melt before you’re finished. Individually wrap each sandwich in plastic wrap and store them in an airtight container or large freezer bag in the freezer. They’ll keep well for up to 3 months.

Servings

Yields 10 cookie sandwiches.

Storing

Individually wrap each sandwich in plastic wrap and store them in an airtight container or large freezer bag in the freezer. Stored properly, they’ll keep well frozen for up to 3 months.

Tips for the Perfect Ice Cream Sandwich Cookies:

• Soft, chewy cookies make all the difference! For the best ice cream sandwich experience, skip crunchy or store-bought cookies. Homemade cookies are best. Slightly underbake the cookies to stay soft, even after freezing, and so they are easier to bite into. That tender texture is what makes these treats go from good to unforgettable.
• Let the Ice Cream soften — Let your ice cream sit out at room temperature for 15 minutes before assembling. Softened ice cream spreads more easily, speeding up the process.
• Use a Cookie Scoop — Scoop the ice cream evenly with an ice cream scoop or use a circle cookie cutter to shape it perfectly to your cookie. This gives your ice cream sandwiches that symmetrical, bakery aesthetic everyone loves.

Holly’s Special Tip: You can prep the cookie dough up to 3 days in advance and store it in the fridge, or bake the cookies a day ahead and store them at room temperature. If the cookies feel too soft for assembly, pop them in the freezer for 20 minutes to firm up. When it’s time to assemble, work one sandwich at a time and freeze immediately to keep everything from melting mid-batch.

Frequently Asked Questions:

Can I use store-bought cookies?
Homemade cookies are a must for this recipe! They’re softer, chewier, and easier to bite into when frozen. Store-bought cookies tend to be too hard or crumbly.

What kind of cookies can I use?
Use any cookie recipe you like! Chocolate chip, funfetti, snickerdoodle, or even brownie cookies all work great. Just make sure they’re not too crispy or too thick. Use soft cookies.

The best way to assemble these without making a mess:
Soften the ice cream for 15 minutes, use a cookie scoop to portion it, and press gently between two cookies. Work quickly and freeze each sandwich immediately after assembling.

Similar Recipes

Craving something similar? Bite into my frozen Cookie Dough Ice Cream Brownie Bars!

Looking for more cookie recipes? My Chocolate Chip Pudding Cookies and Bisquick Chocolate Cookies are great places to start.

Want something refreshing? My Mint Ice Cream Sandwich Cake is a no-bake favorite made with mint chocolate chip sandwiches, Cool Whip, and crushed Oreos.

Feeling extra nostalgic? My Banana Split Ice Cream Sandwich Cake captures all of the iconic flavors of a banana split with layers of ice cream sandwiches, chocolate, Cool Whip, and fresh fruit for the ultimate throwback dessert.

Have you made this Ice Cream Cookie Sandwiches recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #IceCreamCookieSandwiches #IceCreamCookie #Chipwich #LifeInTheLofthouse

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Ice Cream Cookie Sandwiches

These delicious Ice Cream Cookie Sandwiches come together with chewy chocolate chip cookies and creamy vanilla ice cream for a dreamy summer bite.

Servings 10 cookie sandwiches

Ingredients

Cookies

• 2 ¼ cups (281 g) all-purpose flour
• 1 ½ teaspoons cornstarch
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup salted butter softened
• 3/4 cup (150g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1/2 Tablespoon vanilla extract
• 1 ¼ cups mini chocolate chips

Ice Cream Filling and Toppings

• 4 cups vanilla ice cream (or desired ice cream flavor)
• For rolling: mini chocolate chips, crushed Oreos, sprinkles, finely chopped nuts, etc.

Instructions

Chocolate Chip Cookies

• Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside.
• In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. In the bowl of a stand mixer, with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract, and continue mixing until fully combined. Scrape down the sides and bottom of the bowl as needed. On low speed, mix in the dry ingredients, then add the chocolate chips and beat just until combined.
• Scoop the cookie dough into balls, using about 1.5 Tablespoons of dough per cookie. Place them on the prepared baking sheets, spacing them about 3 inches apart. Bake for 10 minutes, or until the edges are lightly golden. The centers will still look soft and slightly underbaked—don’t worry, they’re done! Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely before assembling the ice cream cookie sandwiches.

Assembling the Ice Cream Cookie Sandwiches

• Take one cooled cookie and place a ¼ cup of ice cream onto the flat side. Gently spread the ice cream toward the edges. Top with a second cookie, then lightly press the sandwich together in the center to seal and compact it. Roll the sides in mini chocolate chips, sprinkles, or whatever topping desired. Wrap immediately in plastic wrap and place in freezer. Repeat with the remaining cookies and ice cream. Freeze for at least 3 hours before serving, or store for up to 3 months. Enjoy!

Recipe updated 7/27/25.

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