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.

Looking for a foolproof artisan bread recipe that never disappoints? This Easy No-Knead Artisan Bread is one of my absolute favorites. If there’s one thing to know about me, it’s that I love baking bread! There’s something truly magical about mixing a few simple ingredients, and then pulling a warm loaf out of the oven. The aroma makes your kitchen feel so cozy! If you’ve been here a while, you might recall my Easy Artisan Bread recipe. But if you’re looking for a version that skips the beer, this alternative no-knead bread is perfect.

This easy recipe is one that will make you feel like a pro baker with hardly any effort. There is no kneading, no special equipment, and no complicated steps required for this recipe. All you need is 4 very simple ingredients. These ingredients create a rustic, golden loaf of bread that is completely fuss-free!

EASY NO KNEAD ARTISAN BREAD

This homemade bread is as simple as it gets, and it gets better every time you make it! With just four ingredients, you can make a rustic loaf that looks and tastes like it came from a bakery. The real magic happens while the dough rests. The result is a loaf that’s perfectly chewy and full of flavor.

Easy No-Knead Artisan Bread shines as a side dish. It’s also perfect for dipping in soup, great for piling high with your favorite meat, or enjoying warm with butter.

Please note: In order to get that signature artisan crust, you will need a Dutch oven or cast-iron pot. I use my Lodge Dutch Oven and love the results. It’s a worthwhile investment if you’re serious about baking bread at home. 

Find my expert tips on how to make this artisan bread below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Easy Artisan No-Knead Bread:

• Easy-To-Follow: Just four simple ingredients and minimal effort for a delicious homemade loaf, this recipe is ridiculously easy!
• No Kneading Required: Perfect for beginners or anyone who wants fresh bread without extra work.
• Hands-Off Magic: Let the dough rise while you go about your day; the yeast develops amazing flavor on its own.
• Flexible Prep: Rise the dough at room temperature for 4 hours or refrigerate up to 14 hours for convenience.
• Bakery-Quality Results: Achieve a crispy golden crust on the outside. And a soft and chewy inside every time you make this recipe.

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons kosher salt
• 1/2 teaspoon instant yeast (or active dry yeast)
• 1 1/3 cups warm water (about 110 degrees F)

Instructions

Whisk the flour, salt, and yeast together in a large mixing bowl. Add the warm water and stir with a rubber spatula or wooden spoon until the mixture forms a sticky dough. Cover the bowl and let the dough rise at room temperature for 4 hours. (Can also refrigerate the dough for up to 14 hours.)

Turn the dough out onto a floured surface and gently shape it into a ball. Lightly dust the top with flour and place it on a sheet of parchment paper. Cover loosely with a kitchen towel and allow it to rest for 30 minutes.

While the dough is resting, place a Dutch oven or cast-iron pot (with the lid on) in the oven. Preheat the oven to 440°F with the pot inside.

Once the dough has finished rising for 30 minutes, uncover it and carefully transfer the parchment and dough into the preheated pot. Cover with the lid and bake for 30 minutes.

Carefully remove the hot lid and continue baking for another few minutes, or until the crust is golden brown. Transfer the bread to a wire rack to cool. Wait to slice the bread until it has cooled for at least 30 minutes. Serve and enjoy!

Servings

Yields: 1 artisan bread loaf.

Storage and Reheating

Store the bread at room temperature in a paper or bread bag for up to 5 days. Avoid storing it in plastic, as it softens the crust. For longer storage, slice and freeze in a freezer-safe bag for up to 2 months.

To reheat: toast individual slices in the toaster. You can also warm the loaf in a 350°F oven for 10 minutes to restore its crisp crust. Thaw frozen bread at room temperature before reheating.

Holly’s Tips for The Best No-Knead Artisan Bread:

• Choose Your Flour: Swap in bread flour for a chewier texture, or stick with all-purpose for a classic result.
• Embrace Sticky Dough: Don’t add extra flour—the high hydration is what creates that airy, open crumb.
• Hydration Is Key: The dough should be sticky—resist the urge to add more flour.
• Cold Fermentation Boost: For deeper flavor, let the dough rise in the refrigerator for up to 14 hours. Refrigerating the dough for 14 hours adds depth of flavor and makes it easier to shape.
• Use Parchment For Easy Transfer: Use parchment paper to transfer the dough safely into the hot Dutch oven.
• Steam = Crispier Crust: Bake covered for the first 30 minutes to trap steam, then uncover for a golden crust.
• Cool Before Slicing: Let the loaf cool at least 30 minutes before slicing so the crumb sets and stays light. Slicing it to quickly can result in a gummy crumb.

Craving warm homemade bread? Find more easy, mouthwatering recipes here.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Easy Artisan Bread is a simple, foolproof loaf with a secret ingredient for extra flavor.

In the mood for something fruity? My Coconut Banana Bread is moist, sweet, and packed with tropical flavor that transports you to your favorite island.

Searching for something different? My Fabulous French Bread is a delicious homemade bread. It’s soft and fluffy on the inside with a golden crust on the outside.

Looking for delicious dinner roll recipes? You can’t go wrong with: Rosemary Rolls, French Bread Rolls, The Best Dinner Rolls, or my Copycat Texas Roadhouse Rolls.

Have you made this Easy No-Knead Artisan Bread recipe?

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

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Easy No-Knead Artisan Bread

Crispy on the outside, soft on the inside—this no-knead artisan bread is bakery magic made easy!

Prep Time 4 hours hours

Cook Time 30 minutes minutes

Servings 1 loaf

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons kosher salt
• ½ teaspoon instant yeast (or active dry yeast)
• 1 ⅓ cups warm water (about 110 degrees F)

Instructions

• Whisk the flour, salt, and yeast together in a large mixing bowl. Add the warm water and stir with a rubber spatula or wooden spoon until the mixture forms a sticky dough. Cover the bowl and let the dough rise at room temperature for 4 hours. (Can also refrigerate the dough for up to 14 hours.)
• Turn the dough out onto a floured surface and gently shape it into a ball. Lightly dust the top with flour and place it on a sheet of parchment paper. Cover loosely with a kitchen towel and allow it to rest for 30 minutes.
• While the dough is resting, place a Dutch oven or cast-iron pot (with the lid on) in the oven and preheat to 440°F.
• Once the dough has finished rising for 30 minutes, uncover it and carefully transfer the parchment and dough into the preheated pot. Cover with the lid and bake for 30 minutes.
• Carefully remove the hot lid and continue baking for another few minutes, or until the crust is golden brown. Transfer the bread to a wire rack to cool. Wait to slice the bread until it has cooled for at least 30 minutes. Serve and enjoy!

The post Easy No-Knead Artisan Bread appeared first on Life In The Lofthouse.

Craving a nostalgic treat with a playful twist? These Cosmic Brownie Cookies are truly out of this world! Inspired by the beloved Little Debbie Cosmic Brownies many of us loved and grew up with, this dessert takes things to the next level with a soft, chewy brownie-cookie base and chocolate ganache topping. It’s the perfect mashup of a brownie and a cookie, loaded with deep chocolate flavor and topped with colorful candy-coated chocolate chips. This is the ultimate kid-friendly dessert that’s just as fun to make as it is to eat. Trust me, the whole family will be begging for more!

COSMIC BROWNIE COOKIES

The brookie base comes together with simple pantry staples like salted butter, light brown sugar, cocoa powder, and vanilla extract. Dutch-processed cocoa gives the dough a smooth, rich chocolate flavor, while baking powder and baking soda add a subtle lift, keeping each bite soft and tender.

The real magic happens on top thanks to the glossy, silky, and mouthwatering chocolate ganache! This ganache comes together easily made with heavy cream and semi-sweet chocolate chips, creating a melt-in-your-mouth layer that’s both decadent and indulgent. Once set, sprinkle on those vibrant rainbow chocolate candies for that signature Cosmic Brownie look. These colorful brookies are perfect for birthday parties, lunchbox treats, bake sales, or anytime you’re craving a quick and whimsical chocolate fix.

Whether you grew up loving Cosmic Brownies or you’re just a sucker for a rich chocolate dessert, this homemade version is one that will delight your taste buds. Keep scrolling for my best tips when it comes to making this delicious dessert!

Holly’s Top Tip: Quality matters! Use high-quality Dutch process or natural cocoa powder to get the most out of this recipe. My all-time favorite is Ghirardelli’s 100% Cocoa Dutch-Process Unsweetened Cocoa Powder. If this one is unavailable or sold out, another great option is Modern Mountain’s Dutch Unprocessed Cocoa Powder.

Ingredients

• 1 cup salted butter, slightly softened
• 2 cups packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1 Tablespoon vanilla extract
• 2 3/4 cups (390 g) all-purpose flour
• 2/3 cup (57 g) Dutch-processed unsweetened cocoa powder

Ganache Topping

• 2/3 cup heavy whipping cream
• 2 cups semi-sweet chocolate chips
• Rainbow candy-coated chocolate chips

Baking Instructions

Preheat the oven to 350 °F. Line 3 baking sheets with parchment paper and set aside.

For the Cookies:

In a mixing bowl, use an electric handheld mixer or a stand mixer, fitted with the paddle attachment to cream together the salted butter, brown sugar, baking powder, baking soda and salt. Beat until the mixture is light and fluffy, about 2 minutes.

Add the eggs and vanilla extract, mixing until fully combined. Be sure to scrape down the sides of the bowl as needed.

Next, gradually add the flour and cocoa powder, mixing until just combined and no dry streaks remain.

Using a cookie scoop or spoon, portion the dough into 2-Tablespoon-sized balls. Place 12 dough balls on each prepared baking sheet, spaced a few inches apart.

Bake for only 10 minutes, or until the cookies are slightly puffed, set around the edges, but still soft in the center. Don’t over bake.

Optional: 

The cookies may come out slightly domed. Right after baking, gently press the top of each cookie with a flat-bottomed glass to create an even thickness. Be careful not to flatten them completely—just level the dome. This step makes frosting easier and gives the cookies a fudge center.

Let the cookies cool on the baking sheets for only 5 minutes before gently transferring them to a wire rack to cool completely. This is an important step. If you leave the cookies on the hot baking sheet for too long they will continue to bake and become dry.

For the Ganache:

Place the chocolate chips in a medium glass bowl. Set aside.

Heat the heavy cream in a small saucepan, over medium heat, until it’s steaming and small bubbles form around the edges. Pour the hot cream over the chocolate chips, pressing the chips to fully submerge them. Let the mixture sit for 2 to 3 minutes, then stir or whisk until smooth and glossy.

To Assemble:

Spread a dollop of ganache on each cooled cookie and sprinkle with rainbow candy-coated chips. *(If the ganache starts to set/ thicken too much while you’re still frosting the cookies, reheat it in the microwave for 10 to 15 seconds.)

Serve the cookies while the ganache is soft, or let the cookies sit at room temperature until the ganache sets; about 1 hour. Enjoy!

Servings

Yields 36 cookies.

Storing and Reheating

Store Cosmic Brownie Cookies in an airtight container at room temperature for up to 4 days. They can also be stored in an airtight container in the fridge for up to 7 days. To reheat, place a cookie or two on a microwave-safe plate. Heat for only 5 to 8 seconds to warm the cookies and soften.

Holly’s Tips for the Perfect Cosmic Brownie Cookies:

• To get the cosmic brownie effect, I use the The Bulk-Priced Food Shoppe Rainbow Candy Coated Chocolate Chips! If you can’t find these exact ones, try searching for “rainbow baking chips” online. Other colorful options like mini-M&Ms, sprinkles, crisp chocolate pearls, or similar sprinkles can be great substitutes. Shop my Amazon “Favorite Ingredients” board for more!
• For portioning, I use a #40 medium cookie scoop to measure roughly 2 tablespoons of dough per cookie. If you prefer larger cookies, switch to a #20 scoop and add 1 to 2 minutes to the baking time.
• Want a more bakery-style finish ganache topping? Stir in 1 to 2 teaspoons of salted butter once the ganache is smooth and melted for that luxe sheen and smoothness.
• For an extra special touch, drizzle with melted chocolate or sprinkle a little sea salt on top just before serving to balance the rich, fudge flavor.

Serving Suggestions

This recipe yields 36 scrumptious Cosmic Brownie Cookies, ideal for sharing (or keeping all to yourself!) It can be easily doubled for parties, potlucks, and large gatherings.

Similar Recipes

Craving a similar treat? You can’t go wrong with my classic Brookies recipe. 

Want something extra chocolatey? My Fudge Brownies are another five-star classic.

In the mood for a refreshing twist? Give my Brownie Cookies with Mint Frosting a try.

Looking for something with extra frosting and creamy goodness? My Brownie Mix Cookies with Cream Cheese Frosting are a favorite. 

Want the best of both worlds? Get your chocolate and ice cream fix with my Cookie Dough Ice Cream Brownie Bars.

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Cosmic Brownie Cookies

Cosmic Brownie Cookies are a fun twist on the classic treat. Easy to make and perfect for any chocolate lover!

Course Chocolate, Cookies, Desserts, Treats

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 36

Ingredients

Ingredients

• 1 cup salted butter slightly softened
• 2 cups light brown sugar packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs room temperature
• 1 Tablespoon vanilla extract
• 2 ¾ cups (390 g) all-purpose flour
• 2/3 cup (57 g) Dutch-processed unsweetened cocoa powder

Ganache Topping

• 2/3 cup heavy whipping cream
• 2 cups semi-sweet chocolate chips
• 1 handful of rainbow candy-coated chocolate chips

Instructions

Baking Instructions

• Preheat the oven to 350°F. Line 3 baking sheet pans with parchment paper and set aside.

For The Cookies:

• In a mixing bowl, use an electric handheld mixer or a stand mixer, fitted with the paddle attachment to cream together the butter, brown sugar, baking powder, salt, and baking soda. Beat until the mixture is light and fluffy, about 2 minutes.
• Add the eggs and vanilla extract, mixing until fully combined. Be sure to scrape down the sides of the bowl as needed.
• Next, gradually add the flour and cocoa powder, mixing until just combined and no dry streaks remain.
• Using a cookie scoop or spoon, portion the dough into 2-Tablespoon-sized balls. Place 12 dough balls on each prepared baking sheet, spaced a few inches apart.
• Bake for only 10 minutes, or until the cookies are slightly puffed, set around the edges, but still soft in the center. Don't over bake.
• Let the cookies cool on the baking sheets for only 5 minutes before carefully transferring them to a wire rack to cool completely. *This is an important step. If you leave the cookies on the hot baking sheet for too long they will continue to bake and become dry.

*Optional:

• The cookies can come out slightly domed. Right after baking, I gently press the top of each cookie with a flat-bottomed glass to create an even thickness. Be careful not to flatten them completely—just level the dome. This step makes frosting easier and gives the cookies a fudge center.

For The Ganache:

• Place the chocolate chips in a medium glass bowl. Set aside.
• Heat the heavy cream in a small saucepan, over medium heat, until it’s steaming and small bubbles form around the edges. Pour the hot cream over the chocolate chips in the bowl, pressing the chips to fully submerge them. Let the mixture sit for 2 to 3 minutes, then stir or whisk until smooth and glossy.

To Assemble:

• Spread a dollop of ganache on each cooled cookie and sprinkle with rainbow candy-coated chips. *(If the ganache starts to set/ thicken too much while you're still frosting the cookies, reheat it in the microwave for 10 to 15 seconds.)
• Serve the cookies while the ganache is soft, or let the cookies sit at room temperature until the ganache sets; about 1 hour. Enjoy!

The post Cosmic Brownie Cookies appeared first on Life In The Lofthouse.

The Best Ever Cheeseburgers live up to their name with every juicy bite. From the sizzle of the beef patty, to the rich melt of cheese and toasted bun, nothing beats a classic American cheeseburger!

In my home, cheeseburgers aren’t just for summer, they’re a year-round favorite! I love burger recipes because they’re not only delicious, but they’re a great weeknight dinner that is hearty and fast. Cheeseburgers are also fun to serve at gatherings, game nights, or Saturday cookouts. They are the ultimate comfort food because most everyone loves them, and this recipe delivers every time. All that’s needed is quality ingredients, a little bit of time, and a lot of love!

Keep scrolling for my best tips and tricks + an internal temperature burger guide!

THE BEST EVER CHEESEBURGERS

What makes these cheeseburgers “the best ever”? It all starts with essential ingredients, as well as the iconic Utah Fry Sauce.

Using high-quality beef, seasoned and cooked right to let the flavor shine through is so important. Then comes the cheese– melted to perfection, complimenting the beef. A toasted brioche bun adds just the right amount of crunch and warmth. Pile it high with your favorite toppings like crisp lettuce, ripe tomato, pickles, red onion, and a swipe of burger (fry) sauce. The result is always the same: total satisfaction!

If you’re from Utah like I am, you already know fry sauce is a local favorite and for good reason! Whether you slather it on a juicy burger or use it as a dipping sauce for fries, this versatile sauce hits all the right notes. It’s easy to whip up with a few key ingredients: mayo, ketchup, dill pickle juice, and the right touch of spice. It adds a creamy, tangy, and slightly smoky kick that takes cheeseburgers to the next level.

Holly’s Top Tip: An 80/20 blend of lean beef to fat is ideal for cheeseburgers, offering enough fat to keep the patties juicy and flavorful without becoming too greasy.

For a little leaner option, 85/15 ground beef can be used, but going leaner than that often results in burgers that are dry and dense.

Ingredients for The Best Ever Cheeseburgers

Burger (Fry) Sauce

• 1/2 cup mayonnaise
• 1/3 cup ketchup
• 1 Tablespoon dill pickle juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Cheeseburgers

• 2 pounds ground beef, 20% fat
• Kosher salt and freshly ground black pepper, to taste
• 2 Tablespoon salted butter, divided
• 6 slices cheddar cheese

Toppings

• Brioche hamburger buns
• Green leaf lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle hamburger chips

Instructions For the Burger (Fry) Sauce

Place the mayo and ketchup in a medium-size bowl. Whisk to combine. Add the dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk again to combine well. Cover bowl and place in fridge while you prepare the cheeseburgers.

For the Cheeseburgers

Gently form the ground beef into six 1-inch-thick patties. Place the patties on a large platter and season generously with salt and pepper, on each side.

Melt 1 Tablespoon of the butter, in a large cast iron skillet, over medium-high heat. Place only 3 of the patties in the skillet and cook until lightly charred or until desired doneness, about 4-6 minutes per side. Top with cheese and allow to melt. (You can place these patties in a 200-degree F. oven to keep warm, while the other patties cook.)

Repeat the cooking process in the skillet with remaining patties and cheese. Serve cheeseburgers on toasted brioche hamburger buns with burger sauce and desired toppings. Enjoy!

Storing and Reheating

For best results, store the patties, buns, and toppings separately. Place patties in an airtight container. Store in the fridge and consume within 2 days to retain its freshness. To freeze hamburger patties, place in a freezer-safe bag (preferably vacummed-sealed) and freeze for up to 3 months.

Holly’s Tips for the Perfect Cheeseburgers:

Whether you’re using a cast-iron skillet, griddle or grill, these tips will help you get perfect results every time:

• Don’t Overcook: Overcooked burgers will dry out. Use a digital thermometer to cook to your preferred doneness—refer to the temperature guide below.

• Hands Off: Avoid pressing the burgers while they cook; it forces out the juices. Also, resist flipping them repeatedly. Let them cook fully on one side before flipping once to finish.

• Cook Time: Typically, 3–4 minutes per side, depending on the thickness and desired doneness.

Burger Internal Temperatures Guide

Many people unintentionally overcook their burgers. Use this quick guide to achieve your preferred level of doneness:

• 120°F – Rare: Bright red center, cool and very soft; essentially raw.
• 130°F – Medium-Rare: Warm, red-pink center; juicy and tender.
• 140°F – Medium: Slightly pink center; balanced juiciness.
• 150°F – Medium-Well: Mostly gray with a hint of pink; noticeably drier.
• 160°F – Well-Done: Fully cooked through; little to no moisture.

Serving Suggestions

This recipe makes 6 mouthwatering cheeseburgers, perfect for a family meal or gathering with friends. Simply double or triple the recipe to serve more!

Similar Recipes

Craving another iconic bite? Try my crowd-pleasing Cheeseburger Sliders.

In the mood for a fast-food favorite? Everyone loves In-N-Out Cheeseburgers.

Need the perfect party appetizer? My Western Cheeseburger Sliders are always a hit.

Want a lighter option? My Grilled Cheeseburger Wraps hit the spot, but easy on the calories.

Looking for something extra hearty? Serve Chili Cheeseburgers as the ultimate comfort food at your next gathering or party.

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The Best Ever Cheeseburgers

Sink your teeth into The Best Ever Cheeseburgers—juicy, cheesy, and packed with flavor!

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

Burger (Fry) Sauce

• 1/2 cup mayonnaise
• 1/3 cup ketchup
• 1 Tablespoon dill pickle juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Cheeseburgers

• 2 pounds ground beef, 20% fat
• Kosher salt and freshly ground black pepper to taste
• 2 Tablespoons salted butter divided
• 6 slices cheddar cheese (or your favorite cheese)

Toppings

• 6 Brioche hamburger buns
• Green leaf lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle hamburger chips

Instructions

Burger (Fry) Sauce

• Place the mayo and ketchup in a medium-size bowl. Whisk to combine. Add the dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk again to combine well. Cover bowl and place in fridge while you prepare the cheeseburgers.

For the Cheeseburgers

• Gently form the ground beef into six 1-inch-thick patties. Place the patties on a large platter and season generously with salt and pepper, on each side.
• Melt 1 Tablespoon of the butter, in a large cast iron skillet, over medium-high heat. Place only 3 of the patties in the skillet and cook until lightly charred or until desired doneness, about 4 minutes per side. Top with cheese and allow to melt. (You can place these patties in a 200-degree F. oven to keep warm, while the other patties cook.)
• Repeat the cooking process in the skillet with remaining patties and cheese. Serve cheeseburgers on toasted brioche hamburger buns with burger sauce and desired toppings. Enjoy!

The post The Best Ever Cheeseburgers appeared first on Life In The Lofthouse.

If you’re a fan of rich, gooey chocolate desserts, then Mississippi Mud Bars are about to become your new favorite. These bars combine layers of fudgy brownie, fluffy marshmallows, and a decadent chocolate topping to create a dessert that’s indulgent and satisfying. They’re made with simple, everyday ingredients that you probably already have in the pantry. These ingredients come together to create a rich and flavorful dessert that is famous in the Southern states!

Perfect for any occasion, from casual get-togethers to holiday celebrations, Mississippi Mud Bars are a crowd-pleaser that will have everyone coming back for seconds. Plus, they’re incredibly versatile. Whether you’re looking for a dessert to bring to a potluck, a sweet treat to share with friends, or a special indulgence for yourself, these are the perfect choice.

MISSISSIPPI MUD BARS

The base is a thin chocolate brownie made from a combination of classic ingredients such as flour, sugar, butter, cocoa powder, and eggs. The mini marshmallows add a soft, gooey texture that soften in the oven, creating a nice contrast to the dense chocolate base.

The real star of the show is the chocolate glaze. Made from cocoa powder, milk, butter, and powdered sugar, this topping is drizzled over the marshmallows, in a beautiful crisscross pattern that’s as pleasing to the eye as it is to the palate. This glaze adds an extra layer of chocolatey goodness, making them truly irresistible!

An important note to add! Adding nuts to this amazing treat is the classic Southern way, but I am not a nut fan. Please feel free to add 1 cup of chopped pecans or walnuts to the topping if you enjoy them!

INGREDIENTS

Bars

• 1 ⅓ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup salted butter, melted
• 4 large eggs
• ½ Tablespoon vanilla extract
• 1 bag (10-ounces) mini marshmallows

Chocolate Glaze

• ¼ cup milk
• ¼ cup salted butter
• ⅓ cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1 teaspoon vanilla extract 

INSTRUCTIONS

For Bars

Preheat the oven to 350 degrees F. Line a 10×15-inch rimmed baking sheet with parchment then lightly grease with cooking spray. Set aside.

In a large bowl, whisk together the flour, sugar, brown sugar, cocoa, baking soda and salt. Stir in the melted butter, eggs, and vanilla. Mix just until combined (be careful not to overmix). Spread the batter evenly in the prepared pan.

Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake.

Remove from the oven, sprinkle the marshmallows evenly over the top of the brownie. Carefully place the hot pan back in the oven and bake for 2 more minutes or until the marshmallows are soft. (We’re not melting them, just softening them.) Remove from oven and allow to cool completely before glazing.

For Chocolate Glaze

In a medium saucepan, add the milk and butter. Heat over medium heat until butter melts. Whisk in cocoa powder until combined. Remove pan from heat and whisk in the powdered sugar and vanilla. Whisk until well combined. Allow the chocolate glaze to stand just a few minutes, to cool slightly, before drizzling all over the bars. Wait until the glaze sets before cutting them. Cut into 24 bars. Serve and enjoy!

CUTTING THE BARS

To cut these gooey bars, wait until they are room temperature and cut with a very sharp knife using short sawing motions.

SERVING SUGGESTIONS

Pair Mississippi Mud Bars with a cold glass of milk or a scoop of vanilla ice cream for the ultimate dessert experience! They also make for a great gift. Wrap them up in a decorative box or tin and share them with friends, family, or coworkers. They’re sure to be a hit!

SERVINGS

This recipe yields 24 delicious bars, making it perfect for sharing with a crowd or for enjoying over several days. This generous batch size ensures there’s plenty to go around.

STORING INSTRUCTIONS

If you have any leftovers, store them in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before serving, as the marshmallow layer can become hard when chilled.

TIPS FOR THE BEST BARS

To ensure your bars turn out perfectly every time, here are a few tips to keep in mind:

Don’t Overmix the Batter: When mixing the wet and dry ingredients for the base layer, be sure to mix just until combined. Overmixing can lead to a dense, tough texture, which is not what you want in these rich, fudgy bars.

Watch the Baking Time: Be careful not to overbake the bars, as this can dry them out. The bars should be just set in the center when you remove them from the oven. Remember, they’ll continue to cook slightly as they cool.

Soften, Don’t Melt the Marshmallows: When baking the marshmallow layer, you want the marshmallows to soften, but not melt completely. Keep a close eye on them while they’re in the oven.

Let the Glaze Slightly Cool Before Drizzling: If your chocolate topping is too hot when you drizzle it over the bars, it can melt the marshmallows and create a mess. Let the topping cool slightly so it thickens up and holds its shape when drizzled.

CREATIVE CUSTOMIZATION

While the classic recipe is delicious on its own, there are plenty of ways to customize it to suit your tastes. Here are a few ideas:

Add Nuts: For some crunch, sprinkle pecans or walnuts over the marshmallow layer before adding the chocolate topping.

Try a Different Topping: If you’re not a fan of marshmallows, you can omit them and add a layer of chocolate chips, coconut, or caramel instead.

Make It a S’mores Bar: Add a layer of crushed graham crackers to the base before adding the batter to create a s’mores-inspired twist on this classic dessert.

Go for Double Chocolate: If you can’t get enough chocolate, try adding chocolate chips to the batter for an extra dose of chocolatey goodness.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELICIOUS DESSERT BARS!

S’mores Cookie Bars – everything you love about the classic treat but in bar form! Enjoy all the flavors of s’mores without the campfire. These bars are irresistible!

Cheesecake Chocolate Chip Cookie Bars – decadent homemade bars made with a cheesecake center. They have the perfect ratio of cheesecake to cookie!

No Bake Peanut Butter Bars – loaded with mini-Reese’s peanut butter cups and Reese’s pieces, topped with melted chocolate chips and more Reese’s pieces.

Peanut Butter and Jelly Bars – Your favorite sandwich just got turned into your new favorite dessert bar! The incredible combination of PB&J baked perfectly!

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Mississippi Mud Bars

Mississippi Mud Bars start with a thin homemade brownie layer, topped with pillowy marshmallows and a rich chocolate glaze. This famous Southern dessert is perfect for any gathering!

Prep Time 1 hour hour

Cook Time 16 minutes minutes

Servings 24

Ingredients

Bars

• 1 ⅓ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup salted butter melted
• 4 large eggs
• 1/2 Tablespoon vanilla extract
• 1 bag (10 ounces) mini marshmallows

Chocolate Glaze

• 1/4 cup milk
• 1/4 cup salted butter
• 1/3 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

Bars

• Preheat the oven to 350 degrees F. Line a 10×15-inch rimmed baking sheet with parchment then lightly grease with cooking spray. Set aside.
• In a large bowl, whisk together the flour, sugar, brown sugar, cocoa, baking soda and salt. Stir in the melted butter, eggs, and vanilla. Mix just until combined (be careful not to overmix). Spread the batter evenly in the prepared pan.
• Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over-bake.
• Remove from the oven, sprinkle the marshmallows evenly over the top of the brownie. Carefully place the hot pan back in the oven and bake for 2 more minutes or until the marshmallows are soft. (We’re not melting them, just softening them.) Remove from oven and allow to cool completely before glazing.

Chocolate Glaze

• In a medium saucepan, add the milk and butter. Heat over medium heat until butter melts. Whisk in cocoa powder until combined. Remove pan from heat and whisk in the powdered sugar and vanilla. Whisk until well combined. Allow the chocolate glaze to stand just a few minutes, to cool slightly, before drizzling all over the bars. Wait until the glaze sets before cutting them. Cut into 24 bars. Serve and enjoy!

The post Mississippi Mud Bars appeared first on Life In The Lofthouse.

This Teriyaki Chicken Pasta Salad is not your average pasta salad. It’s the kind of dish that sneaks into your weekly rotation because it hits all the marks: flavor, texture, nutrition, and flexibility! If you find yourself staring at a box of pasta and wondering how you can make it more exciting, save this recipe! This recipe passed the taste test with my whole family, and I love how easy it is to prepare. You truly can’t go wrong with bringing this dish to your next barbecue or potluck. It has a little bit of something for everyone!

Teriyaki Chicken Pasta Salad is great for those busy weeknights, summer barbeques, and a quick meal prep. It’s loaded with veggies and protein, making it a well-balanced meal the whole family can enjoy warm or chilled. Whether you’re a busy mom packing lunches, packing for a picnic, or looking for a fresh take on classic pasta salad, this dish delivers in every spoonful. It’s family-friendly, and ready to go in 30 minutes when you’re prepared! 

TERIYAKI CHICKEN PASTA SALAD

What makes this recipe stand out? For starters, the peanuts, dried cranberries (craisins), and mandarin oranges come together to deliver both a satisfying crunch and sweetness. And the star of this dish? The teriyaki dressing! It brings a perfect sweet-meets-savory flavor and ties the whole dish together.

The secret to making any pasta salad more satisfying and well-balanced is adding a good source of protein and this recipe delivers with juicy chicken breast. The savory-sweet flavor of the chicken pairs well with the al dente pasta and veggies, turning a simple side dish into a filling, protein-packed meal.

One of the best things about pasta salad is how easy it is to customize and this Teriyaki Chicken Pasta Salad is no exception. It’s flexible and allows you to use what’s in your pantry. This recipe is proof that a simple idea can turn into something really special for lunch, dinner, or anytime in between.

Teriyaki Dressing

• 6 Tablespoons teriyaki sauce
• ¼ cup vegetable oil
• 3 Tablespoons rice wine vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon minced garlic

Pasta Salad

• 12 ounces farfalle (bowtie) pasta
• 4 cups baby spinach leaves
• 2 cups diced cooked chicken
• ½ cup honey roasted peanuts
• ½ cup craisins (dried cranberries)
• 1 can (15 ounces) mandarin oranges, drained
• ⅓ cup fresh cilantro, chopped
• ¼ cup green onions, chopped

Instructions

Teriyaki Dressing

Pour the teriyaki sauce, vegetable oil, rice wine vinegar, sugar, and garlic together in a small bowl. Whisk well to combine. Cover and store in the fridge.

Meanwhile, bring a large pot of salted water to a rolling boil. Cook the bowtie pasta in the boiling water until al dente, according to package directions.

Drain pasta in a strainer. Rinse under cold water to cool pasta down. Shake off excess water and set aside to cool completely.

Add the cooled pasta to a large serving bowl. Add baby spinach, cooked chicken, peanuts, craisins, mandarin oranges, cilantro and green onion. Toss to combine. Drizzle with desired amount of dressing and gently toss again to coat evenly. Serve and enjoy!

Holly’s Tips for the Perfect Teriyaki Chicken Pasta Salad

1. Choose your pasta shape wisely! I recommend pastas such as bowtie (farfalle), rotini, or orecchiette because they cling to sauce and provide texture. Be sure to cook the pasta just until al dente. Avoid over-cooking the pasta as it will be mushy in the salad.

2. Teriyaki sauce: there are a lot of store bought, bottled teriyaki sauces out there. My recommendation is to use one that is thick and that you like the flavor of. I personally love the Yoshida’s Original Gourmet Teriyaki Sauce. It’s thick and perfect for this recipe!

• Use precooked chicken: a rotisserie chicken or leftover grilled chicken works great for this recipe! This makes the salad much quicker to make.

Storing and Reheating

Place any leftover pasta in an airtight container and store in the refrigerator. Enjoy within 3 days. Enjoy again cold, or reheat only the chicken and pasta in the microwave for 20 seconds or so. (I prefer to eat it cold!)

Serving Suggestions

This recipe yields 8 servings. It can be easily doubled or tripled to feed larger crowds.

Similar Recipes

Looking for something similar? My Mandarin Orange and Spinach Pasta Salad hits the spot with its fresh, vibrant flavors.

Looking for the ultimate teriyaki chicken recipe? A great place to start is my highly rated 5 star Baked Teriyaki Glazed Chicken.

Craving something simpler? You can’t go wrong with classics like my Asian Pasta Salad.

Another classic dish that never goes out of style. My Tri Color Pasta Salad doesn’t disappoint when it comes to satisfying those cold pasta cravings.

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Teriyaki Chicken Pasta Salad

Teriyaki Chicken Pasta Salad is loaded with juicy chicken, bowtie pasta, baby spinach, and the sweet burst of craisins and mandarin oranges. It’s all tossed together in an amazing teriyaki dressing!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

Teriyaki Dressing

• 6 Tablespoons teriyaki sauce
• 1/4 cup vegetable oil
• 3 Tablespoons rice wine vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon minced garlic

Pasta Salad

• 12 ounces farfalle (bowtie) pasta
• 4 cups baby spinach leaves
• 2 cups diced cooked chicken
• 1/2 cup honey roasted peanuts
• 1/2 cup dried cranberries (craisins)
• 1 can (15 ounces) mandarin oranges drained
• 1/3 cup fresh cilantro chopped
• 1/4 cup green onions chopped

Instructions

Teriyaki Dressing

• Pour the teriyaki sauce, vegetable oil, rice wine vinegar, sugar, and garlic together in a small bowl. Whisk well to combine. Cover and store in the fridge.
• Meanwhile, bring a large pot of salted water to a rolling boil. Cook the bowtie pasta in the boiling water until al dente, according to package directions.
• Drain pasta in a strainer. Rinse under cold water to cool pasta down. Shake off excess water and set aside to cool completely.
• Add the cooled pasta to a large serving bowl. Add baby spinach, cooked chicken, peanuts, craisins, mandarin oranges, cilantro and green onion. Toss to combine. Drizzle with desired amount of dressing and gently toss again to coat evenly. Serve and enjoy!

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

I am declaring that these Cadbury Egg Chocolate Chip Cookies will become a dessert tradition in our home during springtime. These amazing cookies are loaded to the max with all the things. White chocolate, milk chocolate chips, and of course the Cadbury mini eggs we all love! All the pastel colors from the candy eggs make these so cute and fun for Easter.

CADBURY EGG CHOCOLATE CHIP COOKIES

Nothing beats a chocolate chip cookie, but when you add those famous Cadbury mini eggs, they turn into something so fun, and extra delicious! Now, there is a secret ingredient in these cookies that create the crispy edges and gooey centers. Keep scrolling to see what it is! These treats are a dream come true, so grab your apron and let’s make a batch or two!

Oh, one more thing before you head to the kitchen, make sure to use cold butter. That way the dough doesn’t have to be chilled, although you are welcome to chill it for up to 48 hours, if desired. That will make them even more flavorful, but is not necessary.

INGREDIENTS

• 1 cup cold salted butter
• 1 cup packed light brown sugar
• 1/2 cup white granulated sugar
• 2 large eggs
• ½ Tablespoon vanilla extract
• 2 3/4 cups all-purpose flour 
• 1 Tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 bag (9 ounces) Cadbury mini eggs, chopped
• 3/4 cup milk chocolate chips
• 1/2 cup white chocolate chips

BAKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Set aside.

Cut the cold butter into slices. Add the slices of butter into the bowl of a large stand mixer with the paddle attachment. Add the light brown sugar and granulated sugar. Beat until light and fluffy; about 2 minutes. Add in the eggs and vanilla. Stir until just combined.

In a separate large bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Whisk together to sift and combine. Slowly add this mixture into the wet mixture. Mixing just until combined.

Add the chopped Cadbury mini eggs, milk chocolate and white chocolate chips. Fold until evenly distributed throughout the dough. Scoop the dough by 2 Tablespoons and roll into balls, place dough balls onto the prepared cookie sheets; spacing at least 2 inches apart.

Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden-brown and the tops are still slightly soft. Remove from the oven and allow the cookies to cool right on the cookie sheets. Serve and enjoy!

STORING AND FREEZING

Keep the cooled cookies in an airtight container at room temperature for up to 4 days. If you’re planning to make a larger batch, they also freeze well! Place the cookies in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave for 10 to 15 seconds.

THE SECRET INGREDIENT

Cornstarch! Did you know professional bakers use cornstarch in their cookie recipes? It gives the cookies that slightly crispy outside, while maintaining a gooey center. Cornstarch is a game-changer in cookies!

PRO TIPS FOR SUCCESS!

– Measure Flour Correctly: Too much flour can make the cookies dense. Fluff the flour before scooping and level it off with a knife for an accurate measurement.

– Don’t Over Bake: The key to soft cookies is pulling them out of the oven before they look fully done. They’ll continue to set as they cool on the baking sheets. 

-Cold Butter: Make sure to use cold butter. That way the dough doesn’t have to be chilled, although you are welcome to chill it for up to 48 hours, if desired.

ENJOY THIS RECIPE? HERE ARE A FEW MORE CRAVE WORTHY COOKIES!

S’mores Cookies – Soft, chewy cookies that are filled with melty marshmallow, rich chocolate, and graham cracker.

Mint Chocolate Chip Cookies – A heavenly combination of peppermint flavor and rich chocolate come together. A warm, gooey center and slightly crisp edges.

Lemon Pudding Cookies – Filled with lemon flavor and white chocolate chips. These cookies soft and delicious.

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Cadbury Egg Chocolate Chip Cookies

Loaded with the famous candy-coated chocolate eggs, white chocolate and milk chocolate chips, these Cadbury Egg Chocolate Chip Cookies are irresistible!

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 30

Ingredients

• 1 cup cold salted butter
• 1 cup packed light brown sugar
• 1/2 cup white granulated sugar
• 2 eggs
• ½ Tablespoon  vanilla extract
• 2 ¾ cups all-purpose flour 
• 1 Tablespoon  cornstarch
• 1 teaspoon  baking soda
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 1 bag (9 ounces) Cadbury mini eggs chopped (see notes*)
• 3/4 cup milk chocolate chips
• 1/2 cup white chocolate chips

Instructions

• Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Set aside.
• Cut the cold butter into slices. Add the slices of butter into the bowl of a large stand mixer with the paddle attachment. Add the light brown sugar and granulated sugar. Beat until light and fluffy; about 2 minutes. Add in the eggs and vanilla. Stir just until combined.
• In a separate large bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Whisk together to sift and combine. Slowly add this mixture into the wet mixture. Mixing just until combined.
• Add the chopped Cadbury mini eggs, milk chocolate and white chocolate chips. Fold until evenly distributed throughout the dough. Scoop the dough by 2 Tablespoons and roll into balls, place dough balls onto the prepared cookie sheets; spacing at least 2 inches apart.
• Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden-brown and the tops are still slightly soft. Remove from the oven and allow the cookies to cool right on the cookie sheets. Serve and enjoy!

Notes

*To easily chop the Cadbury mini eggs, place them in a large Ziplock bag. Gently pound with a rolling pin or mallet until they are broken in large pieces. Be careful not to chop them too small. 

The post Cadbury Egg Chocolate Chip Cookies appeared first on Life In The Lofthouse.

I originally published this recipe in 2014 and have since added new photos and more helpful information.

I’m so excited to share this Coconut Cream Cake with Coconut Cream Cheese Frosting! This cake is what coconut-loving dreams are made of, and it’s famous at our house. My kids ask for it for their birthdays, and it’s always served at Easter and Christmas time. It’s by far the best scratch cake I have ever made. The flavor of coconut is utter perfection, and it is so moist and amazing. Seriously, you all need to make this!

The cake is soaked in coconut milk that transforms an ordinary cake into something amazingly decadent. Please don’t get worried about the soggy factor – this cake is far from soggy. It is so moist and filled with coconut flavor that you’ll possibly shed a happy tear as you take every bite.

Cake Ingredients

Wet Ingredients

• 1 cup salted butter, softened
• 1 ¾ cup granulated sugar
• 1 ½ cups unsweetened coconut milk, divided
• 4 large eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Additional Ingredients

• 1 cup buttermilk
• 1 teaspoon coconut extract

Coconut Cream Cheese Frosting

• 1/2 cup salted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon coconut extract
• 5 cups powdered sugar
• Milk, as needed

Instructions

Coconut Cake

Preheat oven to 275 degrees F. (That low temperature is correct.) Grease and flour two 9-inch cake pans. (I also put parchment paper in the bottom of pans and then grease again.)

Separate eggs whites from yolks. Set aside whites in a medium bowl.

In a large bowl, add the butter, granulated sugar, 1 cup of the coconut milk, and the egg yolks. Using a hand mixer, on medium speed, beat just until fluffy and combined.

In a separate bowl, whisk together the dry ingredients. Slowly add dry ingredients into the wet, with mixer on low speed, alternating with the buttermilk/ coconut extract mixture.

In the bowl of egg whites, add a pinch of salt and beat on high speed until stiff peaks form. Fold the egg whites into the batter until just combined. Divide batter evenly among the two cake pans. Bake for 60 to 65 minutes, or until toothpick inserted in center comes out clean.

Allow the cakes to cool in pans for 10 minutes, then invert onto a wire rack.

Poke holes all over top of cakes (making sure not to poke all the way through.) Drizzle the remaining 1/2 cup of coconut milk onto both cakes.

Let cakes cool completely before frosting. (After my cakes were cooled, I wrapped them in saran wrap and then put them in the fridge overnight, so they would be easy to frost the next day.)

Coconut Cream Cheese Frosting

In a medium bowl, add butter, cream cheese and coconut extract. Using a hand mixer on medium speed, beat together until combined and fluffy. Slowly add in the powdered sugar until frosting reaches your desired consistency. You may need to add a little milk.

Place one cake onto a cake platter or plate. Frost the top of that cake with frosting. Place the second cake on top and frost top and sides of the cake. Grab handfuls of *toasted coconut and gently press onto the sides and top of cake. Enjoy! (Keep leftover cake covered and refrigerated.)

*Toasted Coconut Topping: Place 2 cups of sweetened, shredded coconut onto an un-greased cookie sheet. Bake for 10 minutes in a 325-degree F. oven. Some pieces will be browned and others white and soft. Let cool before covering on cake.

STORING INSTRUCTIONS

This beautiful Coconut Cream Cake with Cream Cheese Frosting must be stored in the fridge because of the cream cheese in the frosting. Cover well and store any leftovers in the fridge for up to 4 days.

ENJOY THIS RECIPE? HERE IS A FEW MORE SENSATIONAL CAKES!

Strawberry Shortcake Sheet Cake – A soft white cake topped with cream cheese frosting and freshly sliced strawberries. This is a dessert for any celebration!

Coffee Cake – This traditional recipe is just what your morning cup of coffee has been asking for. A dense flavorful cake with a crumbly topping.

Raspberry Cream Cake – This beautiful cake has a white cake base with a cream cheese, and raspberry topping.

Oreo Pudding Poke Cake – A super moist chocolate cake that is perfect for any Oreo lover.

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Coconut Cream Cake with Coconut Cream Cheese Frosting

Moist coconut cake layers covered in a delicious coconut frosting. If you are looking for a homemade cake to impress with then look no further!

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 12

Author Life in the Lofthouse

Ingredients

Coconut Cake

Wet Ingredients

• 1 cup salted butter softened
• 1 ¾ cup granulated sugar
• 1 ½ cups unsweetened coconut milk divided
• 4 large eggs

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Additional Ingredients

• 1 cup buttermilk
• 1 teaspoon coconut extract

Coconut Cream Cheese Frosting

• 1/2 cup salted butter softened
• 8 ounces cream cheese softened
• 1 teaspoon coconut extract
• 5 cups powdered sugar
• milk as needed

*Toasted Coconut Topping (optional)

• 2 cups sweetened shredded coconut

Instructions

Coconut Cake

• Preheat oven to 275 degrees F. (That low temperature is correct.) Grease and flour two 9-inch cake pans. (I also put parchment paper in the bottom of pans and then grease again.)
• Separate eggs whites from yolks, set aside whites in a medium bowl.
• In a large bowl, add the butter, granulated sugar, 1 cup of the coconut milk, and the egg yolks. Using a hand mixer, on medium speed, beat just until fluffy and combined.
• In a separate bowl, whisk together the dry ingredients. Slowly add dry ingredients into the wet, with mixer on low speed, alternating with the buttermilk/ coconut extract mixture.
• In the bowl of egg whites, add a pinch of salt and beat on high speed until stiff peaks form. Fold the egg whites into the batter until just combined. Divide batter evenly among the two cake pans. Bake for 60 to 65 minutes, or until toothpick inserted in center comes out clean.
• Allow the cakes to cool in pans for 10 minutes, then invert onto a wire rack. Poke holes all over top of cakes (making sure not to poke all the way through.) Drizzle the remaining 1/2 cup of coconut milk onto both cakes.
• Let cakes cool completely before frosting. (After my cakes were cooled I wrapped them in saran wrap and then put them in the fridge overnight, so they would be easy to frost the next day.)

Coconut Cream Cheese Frosting

• In a medium bowl, add butter, cream cheese and coconut extract. Using a hand mixer on medium speed, beat together until combined and fluffy. Slowly add in the powdered sugar until frosting reaches your desired consistency. You may need to add a little milk.
• Place one cake onto a cake platter or plate. Frost the top of that cake with frosting. Place the second cake on top and frost top and sides of the cake. Grab handfuls of *toasted coconut and gently press onto the sides and top of cake. Enjoy! (Keep leftover cake covered and refrigerated)
• *Toasted Coconut Topping: Place 2 cups of sweetened, shredded coconut onto an un-greased cookie sheet. Bake for 10 minutes in a 325 degree oven. Some pieces will be browned and others white and soft. Let cool before covering on cake.

Notes

Yields: 10 servings

The post Coconut Cream Cake with Coconut Cream Cheese Frosting appeared first on Life In The Lofthouse.

When it comes to comfort food, few things can compare to the warm, soft, and buttery goodness of Olive Garden breadsticks. Their iconic breadsticks are the perfect accompaniment to a hearty pasta dish, a crisp salad, or even on their own as a snack. What if you could recreate that same delicious experience at home? With this Copycat Olive Garden Breadsticks recipe, you can do just that! These breadsticks are easy to make, and the result is so close to the original, you might not even be able to tell the difference.

COPYCAT OLIVE GARDEN BREADSTICKS

Making your own breadsticks requires just a few simple ingredients that you probably already have in your kitchen. The basic ingredients include warm water, instant yeast, sugar, salted butter, salt and flour. These all come together to create a soft and fluffy dough that bakes into golden perfection.

The topping is what gives these breadsticks their signature flavor. A mixture of melted butter, sea salt and garlic powder are brushed on after baking, infusing each breadstick with that irresistible garlic flavor we all love.

These homemade breadsticks are best enjoyed warm and fresh out of the oven. Pair them with your favorite pasta dishes, soups, or salads, and you have a meal that will impress anyone.

INGREDIENTS

Dough

• 1 cup plus 2 Tablespoons warm water (105 to 110 degrees F.)
• 2 teaspoons instant yeast
• 2 Tablespoons granulated sugar
• 3 Tablespoons salted butter, melted
• 1 teaspoon salt
• 3 cups (about 380 grams) all-purpose flour

Topping

• 3 Tablespoons salted butter, melted
• 1/4 teaspoon sea salt
• 1/4 teaspoon garlic powder

INSTRUCTIONS

Line two large baking sheets with parchment paper. Set aside.

For Dough

In the bowl of a stand mixer, mix the warm water, yeast, sugar, butter and salt with the dough hook. Slowly add the flour while the mixer is on low speed. Once all the flour is added, adjust the speed to medium and allow the dough to knead for 10 minutes.

Place the dough in a large, oiled bowl and cover with a kitchen towel. Allow the dough to rise in a warm place until doubled in size; about 1 to 1 ½ hours.

Once the dough has doubled, divide the dough into 12 equal pieces. Take each piece and roll into a ball then shape into a log. Gently roll it evenly into an 8-inch log. Place the logs on the prepared baking sheets spacing at least 2 inches apart. Cover with a kitchen towel and allow to rise for 30 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Bake the breadsticks for 10 to 12 minutes or until barely golden brown. Carefully remove from oven.

Topping

Mix the topping ingredients until combined. Brush the topping over the warm breadsticks. Serve warm and enjoy!

SERVINGS

This recipe yields 12 delicious breadsticks, perfect for serving a crowd or enjoying over several meals. Each batch is carefully portioned to create evenly sized breadsticks, ensuring that every one of them bakes up soft and fluffy on the inside with a perfectly golden crust on the outside.

THE PERFECT BREADSTICK

Water Temperature: Make sure the water is warm, but not hot. A temperature between 105 to 110 degrees Fahrenheit is ideal. If the water is too hot, it can kill the yeast, preventing the dough from rising properly.  

Dough Consistency: The dough should be soft and slightly sticky, but not so sticky that it’s difficult to work with. If the dough feels too sticky, add a little more flour, a tablespoon at a time, until it reaches the right consistency.

Rising Time: Give the dough enough time to rise and double in size. This will ensure that the breadsticks are light and airy. If your kitchen is cool, you can create a warm environment by placing the dough in a slightly warm oven (around 80 degrees Fahrenheit) to rise.

Topping Variations: While the classic butter, salt and garlic topping is delicious, you can also experiment with other flavors. Try adding a sprinkle of Parmesan cheese, a dash of Italian seasoning, or even a bit of crushed red pepper for a spicy kick.

HOMEMADE IS ALWAYS BETTER

Making breadsticks at home might seem like a bit of work, but the results are well worth the effort. Not only do you get to enjoy fresh, warm breadsticks straight from the oven, but you also have the satisfaction of knowing exactly what went into them. There are no preservatives or artificial ingredients – just simple, wholesome ingredients that you can feel good about serving to your family.

STORING AND REHEATING

If you have any breadsticks left over, store them in an airtight container at room temperature for up to 2 days. To reheat, simply place the breadsticks in a 350-degree oven for about 5 minutes, or until warmed through. You can also microwave them for about 15 seconds.

SERVING SUGGESTIONS

These are incredibly versatile and can be served with a variety of dishes. Here are some ideas:

Pasta Night: Serve these breadsticks alongside a hearty pasta dish like spaghetti and meatballs, fettuccine Alfredo, or lasagna. The breadsticks are perfect for mopping up any extra sauce on your plate.

Soup and Salad: Pair the breadsticks with a fresh garden salad and a bowl of warm soup, like minestrone or tomato basil. This makes for a light but satisfying meal.

Dipping Sauces: Enjoy the breadsticks with your favorite dipping sauces. Marinara sauce, Alfredo sauce, or even a cheesy spinach dip would be great options.

Snack Time: These breadsticks also make a great snack on their own. Keep a batch on hand for when you’re craving something savory and satisfying.

ENJOY THIS RECIPE? HERE ARE A FEW MORE COPYCAT RECIPES!

IHOP Pancakes Copycat – golden and fluffy pancakes that taste just like the ones from the popular restaurant! They get devoured every time I make them.

Cafe Rio Sweet Pork Copycat – full of delicious, sweet flavor. It pairs perfectly with burritos, tacos, nachos, tostadas, salads and so much more! Give this a try!

Chick-Fil-A Chicken Sandwich Copycat – tastes just like the one from the famous fast-food chain! There is a secret ingredient that makes these tastes so amazing!

Copycat Cinnabon Cinnamon Rolls – an homage to the classic quick stop treats. These cinnamon rolls are soft, gooey, and filled with that special cinnamon flavor!

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Copycat Olive Garden Breadsticks

These warm, fluffy, buttery breadsticks will become a homemade favorite!

Prep Time 2 hours hours 30 minutes minutes

Cook Time 12 minutes minutes

Servings 12

Ingredients

Dough

• 1 cup plus 2 Tablespoons warm water 105 to 110 degrees F.
• 2 teaspoons instant yeast
• 2 Tablespoons granulated sugar
• 3 Tablespoons salted butter melted
• 1 teaspoon salt
• 3 cups (about 380 grams) all-purpose flour

Topping

• 3 Tablespoons salted butter melted
• 1/4 teaspoon sea salt
• 1/4 teaspoon garlic powder

Instructions

• Line two large baking sheets with parchment paper. Set aside.

Dough

• In the bowl of a stand mixer, mix the warm water, yeast, sugar, butter and salt with the dough hook. Slowly add the flour while the mixer is on low speed. Once all the flour is added, adjust the speed to medium and allow the dough to knead for 10 minutes.
• Place the dough in a large, oiled bowl and cover with a kitchen towel. Allow the dough to rise in a warm place until doubled in size; about 1 to 1 ½ hours.
• Once the dough has doubled, divide the dough into 12 equal pieces. Take each piece and roll into a ball then shape into a log. Gently roll it evenly into an 8-inch log. Place the logs on the prepared baking sheets spacing at least 2 inches apart. Cover with a kitchen towel and allow to rise for 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F.
• Bake the breadsticks for 10 to 12 minutes or until barely golden brown. Carefully remove from oven.

Topping

• Mix the topping ingredients together until combined. Brush over the warm breadsticks. Serve warm and enjoy!

The post Copycat Olive Garden Breadsticks appeared first on Life In The Lofthouse.

My Coffee Cake Cookies resemble a traditional cake and put everything into a warm, freshly baked cookie. Anytime you merge two desserts into one you know it’s going to be out of this world good! These cookies are so good, I could eat them weekly!

COFFEE CAKE COOKIES

You don’t need to be a coffee lover to enjoy coffee cake. I don’t drink the stuff at all, but I love coffee cake! This recipe will soon become a masterpiece in your own home! Each cookie is topped with cinnamon streusel made with cinnamon, brown sugar, butter, and flour. The cookies are then baked until the perfect texture and then cooled. Once cooled, they are topped with a homemade icing that only has 3 ingredients! Powdered sugar, heavy cream, and vanilla extract. This icing is so easy to make that you’ll be wanting to put it on every cookie you bake from here on out! It doesn’t matter the time of day, these cookies are a satisfying sweet treat brewed and baked just right.

INGREDIENTS

Cinnamon Streusel

• 1/4 cup all-purpose flour
• 1/4 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 cup salted butter, softened

Cookie Dough

• 2 cups (240 grams) all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• ½ cup cold salted butter, cut into cubes
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, beaten
• 2 teaspoons vanilla extract

Icing

• 3 Tablespoons heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract 

COOKING INSTRUCTIONS

Cinnamon Streusel

In a medium bowl combine the flour, brown sugar, and cinnamon together. Using a pastry cutter or fork, cut the salted butter into the flour mixture until small clumps form. Cover and refrigerate. 

Cookie Dough

Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.

Combine the all-purpose flour, cinnamon, baking powder and salt in a large bowl. Set aside.

Place the cubed butter and both sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 4 minutes. Add in the eggs and vanilla extract and blend until mixed. Gradually add in the dry ingredients and mix until just combined.

Roll cookie dough into 16 balls. Place on prepared baking sheets. Make an indent in each cookie, using your thumb or the end of a spoon. Spoon 1 Tablespoon or so of the cinnamon streusel in each cookie.

Bake for only 8 to 10 minutes, or until edges appear set and are slightly golden. Don’t over-bake! Allow cookies to cool on the baking sheets. 

Icing

Whisk together the icing ingredients. Drizzle over cookies. Serve and enjoy!

SERVINGS

This recipe makes a batch of 16 medium sized cookies. One on their own makes a good-sized serving. Perfect to pair with that morning cup of Joe, or a glass of milk, or hot cocoa. They don’t necessarily have to be enjoyed in the morning, but when you do, they really hit the spot! If you want to make a larger batch to share with friends, family, or neighbors just go ahead and double the recipe.

STORING INSTRUCTIONS

The cookies and be stored in a cookie jar for up to 4 days. They can last a day or two longer when refrigerated. Feel free to warm them back up!

CRUNCHY ADDITION

Are you looking for a cookie with a little more crunch and texture? Then you can add a little to this recipe. No matter what kind of nut you would like to use, make sure they are chopped up very small. I recommend peanuts, walnuts, pecans, or almonds. You’ll see some traditional coffee cake recipes out there with pecans, so I think they would be the best to add to this recipe if you decide to.

AN EXTRA LAYER OF SWEETNESS

Do you have a serious sweet tooth? I am right there with you! These cookies are perfect just the way they are, but if you want another added layer of sweetness you might want to add chocolate chips. I think milk chocolate chips, or dark chocolate chips would work best. Mix them into the cookie batter just as everything is coming together. If you decided to only add a half of a cup to a full cup so that it doesn’t take over the recipe.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FLAVORFUL COOKIES!

Chocolate Chip Skillet Cookies – A large chocolate chip cookie served warm and with a scoop of vanilla ice cream.

S’mores Cookies – Everything you love about the campfire favorite is packed into this homemade cookie! Chocolate, marshmallow, and graham cracker crumbs.

Chocolate Marshmallow Cookies – Rich chocolate cookies are topped with a fluffy marshmallow and then a drizzling of chocolate icing.

Mint Chocolate Chip Cookies – These green and delicious cookies are packed with sweet chocolate chips and made with the perfect hint of mint!

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Coffee Cake Cookies

Traditional buttery, cinnamon sugar cake transforms into a soft cookie! The vanilla glaze makes these cookies extra delicious!

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Servings 16

Ingredients

Cinnamon Streusel

• 1/4 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup salted butter softened

Cookie Dough

• 2 cups (240 grams) all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• ½ cup cold salted butter cut into cubes
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs beaten
• 2 teaspoons vanilla extract

Icing

• 3 Tablespoons heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract 

Instructions

Cinnamon Streusel

• In a medium bowl combine the flour, brown sugar, and cinnamon together. Using a pastry cutter or fork, cut the salted butter into the flour mixture until small clumps form. Cover and refrigerate.

Cookie Dough

• Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
• Combine the all-purpose flour, cinnamon, baking powder and salt in a large bowl. Set aside.
• Place the cubed butter and both sugars into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on and cream until smooth, about 4 minutes.
• Add in the eggs and vanilla extract and blend until mixed. Gradually add in the dry ingredients and mix until just combined. Roll cookie dough into 16 balls. Place on prepared baking sheets.

Cinnamon Streusel

• Make an indent in each cookie, using your thumb or the end of a spoon. Spoon 1 Tablespoon or so of the cinnamon streusel on each cookie. Bake for only 8 to 10 minutes, or until edges appear set and are slightly golden. Don’t over-bake! Allow cookies to cool on the baking sheets. 

Icing

• Whisk together the icing ingredients. Drizzle over cookies. Serve and enjoy!

The post Coffee Cake Cookies appeared first on Life In The Lofthouse.

This Harvest Cobb Salad is the perfect fall salad to showcase all the best flavors of autumn while offering a nutritious and delicious meal. Filled with roasted sweet potatoes, crisp apples, pecans, dried cranberries, and shredded turkey (or chicken), this salad delivers a satisfying crunch with a touch of sweetness, topped off with a rich maple vinaigrette. If you’re in search of a salad that’s satisfying and full of flavor, this Harvest Cobb Salad is the answer. With its combination of roasted vegetables, fresh greens, savory bacon, and sweet, crunchy toppings, it’s sure to become a go-to recipe this fall season.

HARVEST COBB SALAD

This amazing salad checks all the boxes. It’s easy to make, packed with seasonal ingredients, and combines a delightful mix of textures and flavors. The addition of the homemade maple vinaigrette elevates the salad, bringing it all together in a harmonious blend of savory and sweet. This is not only a celebration of fall flavors but also a versatile dish that can be enjoyed in a variety of settings. Serve it as a light lunch, a hearty dinner, or as part of a festive fall spread. It’s perfect for entertaining, as it can be prepared ahead of time and dressed right before serving, making it convenient for gatherings or busy weeknights. This also makes it the perfect salad to serve on Thanksgiving day or for any special occasion in the fall.

Find all my expert tips on how to make harvest cobb salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Harvest Cobb Salad Recipe:

• Delicious Seasonal Flavors: From the honeycrisp apples to the cranberries and sweet potatoes, this salad screams fall on a plate.
• Savory & Hearty Proteins: Shredded turkey and smoky bacon provide satisfying flavor and protein-packed bites.
• Crunchy Nuts & Tart Cranberries: Pecans bring crunch while dried cranberries add a pop of tart sweetness.
• Maple Vinaigrette: A slightly sweet, tangy dressing ties all the flavors together perfectly.
• Make-Ahead Friendly: This dish can be made ahead for any holiday or party, saving you time and stress.
• Perfect for Any Occasion: Beautiful, flavorful, and filling. This harvest salad is ideal for family dinners, Thanksgiving spread, and festive gatherings.

Ingredients

Salad Base

• 4 cups sweet potatoes, cut into 1-inch cubes
• 1 Tablespoon olive oil
• Kosher salt and black pepper
• ½ cup chopped cooked bacon
• 8 cups mixed spring greens
• 2 cups chopped romaine lettuce
• ½ to 1 pound cooked shredded turkey or chicken
• 1 Honeycrisp apple, cored and diced
• ⅔ cup chopped pecans
• ⅓ cup dried cranberries
• ½ cup freshly grated Parmesan cheese

Maple Vinaigrette

• ¼ cup extra-virgin olive oil
• ¼ cup white balsamic vinegar
• 2 tablespoons minced shallot
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard

Instructions

For The Salad Base

Preheat the oven to 400 degrees F.

Place the cubed sweet potatoes on a sheet pan. Pour the olive oil evenly over the potatoes. Season with salt and pepper then gently toss to coat. Arrange the potatoes in a single layer and roast until tender, about 25 minutes or so, tossing halfway through.

Add the mixed spring greens and romaine lettuce to a large salad bowl and gently toss. 

Place the roasted sweet potatoes, chopped bacon, turkey or chicken, apple, pecans, cranberries, and Parmesan cheese evenly over the top of the salad. 

For The Maple Vinaigrette

In a small bowl, whisk the olive oil, vinegar, shallot, pure maple syrup and Dijon mustard together until well combined. Season with salt and pepper to taste. Pour dressing over salad and toss together. Serve and enjoy!

Servings

This salad serves approximately 4 people, making it the perfect dish for a small family meal or a cozy lunch with friends. However, it’s incredibly easy to double or even triple for larger gatherings or special events. The ingredients scale up effortlessly. Simply roast more sweet potatoes, add extra greens, and increase the toppings accordingly. The same goes for the maple vinaigrette; just mix up a larger batch to ensure every bite is drizzled with that delicious dressing.

Storage

If you’re making this salad ahead of time, keep the ingredients separate and store them in airtight containers in the refrigerator. Assemble the salad and add the vinaigrette just before serving to keep the greens crisp and fresh. The dressing can be made up to a week in advance and stored in a jar in the fridge. Just give it a good shake before drizzling it over the salad. This is a great meal to make for a lighter lunch before a rich dinner with the family. You can also make this and serve as a side dish for that lavish dinner if you so desire.

Holly’s Tips for The Best Harvest Cobb Salad:

• Even Roasting: Cut sweet potatoes into uniform 1-inch cubes so they roast evenly and caramelize beautifully.
• Toss Greens Gently: Mix the spring greens and romaine lightly to avoid bruising and maintain crispness.
• Slice Apples Just Before Serving: To keep the apples fresh and prevent browning, slice them right before adding them to the salad. You can also toss them lightly in lemon juice to keep them fresh!
• Add Crunchy Ingredients Last: Toss in pecans and cranberries just before serving to maintain their crunch and chewiness.
• Chill Before Serving: Keep all ingredients fresh until serving. This enhances the crispness and flavor of every bite.
• Add Extra Crunch: If you’re looking for even more crunch, add croutons or roasted pumpkin seeds to balance out the sweetness of the honeycrisp apples and cranberries.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Autumn Chopped Salad is another popular fall-favorite.

Wanting something sweeter? My Strawberry Chicken Salad and Ambrosia Salad are great places to start.

In the mood for something more tangy? My BBQ Chicken Salad is packed full of different flavors: tender barbecue chicken, black beans, corn, and more.

Looking for something different? My Asian Chicken Salad was inspired by fresh Asian cuisine, made with pineapple, mandarin oranges, sliced apples, marinated chicken, and sliced almonds.

Have you made this Autumn Chopped Salad recipe? 

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

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Harvest Cobb Salad

Harvest Cobb Salad is filled with roasted sweet potatoes, crisp apples, pecans, dried cranberries, and shredded turkey. It delivers a satisfying crunch with a touch of sweetness, all balanced by a rich maple vinaigrette.

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

Salad Base

• 4 cups sweet potatoes cut into 1-inch cubes
• 1 Tablespoon olive oil
• Kosher salt and black pepper
• ½ cup chopped cooked bacon
• 8 cups mixed spring greens
• 2 cups chopped romaine lettuce
• 1/2 to 1 pound cooked shredded turkey or chicken
• 1 Honeycrisp apple cored and diced
• ⅔ cup chopped pecans
• ⅓ cup dried cranberries
• ½ cup freshly grated Parmesan cheese

Maple Vinaigrette

• ¼ cup extra-virgin olive oil
• ¼ cup white balsamic vinegar
• 2 tablespoons minced shallot
• 1 tablespoon pure maple syrup
• 2 teaspoons Dijon mustard

Instructions

For The Salad Base

• Preheat the oven to 400 degrees F.
• Place the cubed sweet potatoes on a sheet pan. Pour the olive oil evenly over the potatoes. Season with salt and pepper then gently toss to coat. Arrange the potatoes in a single layer and roast until tender, about 25 minutes or so, tossing halfway through.
• Add the mixed spring greens and romaine lettuce to a large salad bowl and gently toss. 
• Place the roasted sweet potatoes, chopped bacon, shredded turkey, apple, pecans, cranberries, and Parmesan cheese evenly over the top of the salad. 

For The Maple Vinaigrette

• In a small bowl, whisk the olive oil, vinegar, shallot, pure maple syrup and Dijon mustard together until well combined. Season with salt and pepper to taste. Pour dressing over salad and toss together. Serve and enjoy!

The post Harvest Cobb Salad appeared first on Life In The Lofthouse.

Layered Ranch Dip is the perfect appetizer for any gathering! While the Lofthouse leans more towards Motocross and Supercross (my husband Kale’s absolute favorite), we still love to indulge in classic game-day foods. When the Super Bowl rolls around, it’s all about the food for me! If you’re looking for an appetizer that’s sure to impress, that’s simple to make, and disappears quickly, this dip is for you. Let’s dive into the details of why this dip is a must-have for your next event, whether it’s game day, a family gathering, or just a casual get-together with friends.

LAYERED RANCH DIP

One of the best things about this recipe is its versatility. It combines a variety of flavors and textures into each bite, making it irresistible to just about anyone. Not only is this delectable dip incredibly easy to prepare, but its creamy, tangy flavor paired with the freshness of diced tomatoes, spicy green chilies, and savory black olives makes it a total crowd-pleaser.

Imagine scooping this creamy, cheesy goodness up with a crunchy tortilla chip — it’s heaven in a bite! Unlike the classic seven-layer dip, this Layered Ranch Dip skips the refried beans and delivers pure, ranch-flavored bliss that will have your guests coming back for more. The base of this dip is a smooth, ranch-flavored dip layer, and from there, it’s all about the toppings! Monterey Jack cheese adds a mild creaminess that balances the sharper flavors of the ranch, while diced tomatoes and green chilies give the dip a fresh, slightly spicy kick. The black olives and red onion add a briny, savory touch, creating a perfect contrast to the coolness of the ranch and sour cream.

INGREDIENTS

• 2 1/2 cups sour cream
• 1 packet (1 ounce) ranch salad dressing/seasoning mix
• 1 cup shredded Monterey Jack cheese
• 1 medium Roma tomato, diced
• 1 can (4 ounces) chopped green chilies, drained
• 1 can (2.25 ounces) sliced black olives, drained
• 1/4 cup finely chopped red onion
• Tortilla chips

INSTRUCTIONS

In a small bowl, mix sour cream and ranch salad dressing mix; spread into a large shallow dish. Layer with shredded Monterey Jack cheese, tomatoes, green chilies, olives and red onion. Cover and refrigerate at least 1 hour before serving. Serve with tortilla chips. Enjoy!

A TEN-MINUTE MIRACLE

This recipe is truly a miracle recipe because it comes together in just 10 minutes! With minimal prep and no cooking required, it’s the ultimate solution for those times when you need a quick and delicious appetizer but don’t have a lot of time. Simply mix the sour cream with ranch seasoning, layer on your toppings, and voilà — a creamy, flavorful dip that tastes like it took hours to prepare. Whether you’re hosting a last-minute gathering or just need a fast snack for game day, this dip has you covered!

SERVE WITH STYLE

While tortilla chips are the classic go-to for dipping, you can also serve this dip with an assortment of dippers to keep things interesting. Some ideas include:

– Pita chips: These are sturdy and offer a great texture contrast to the creamy dip.

– Crackers: Ritz or club crackers provide a buttery crunch.

– Vegetables: If you’re looking for a slightly healthier option, sliced bell peppers, cucumbers, or celery sticks make great alternatives to chips.

STORING LEFTOVERS

If you have any leftover dip, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. To enjoy it again, you can either serve it cold right from the fridge or let it sit at room temperature for about 20 minutes to soften up a bit before serving.

This dip can be made a day in advance, making it a great option for busy game days when you want to get everything ready ahead of time. Simply follow the recipe instructions and refrigerate the dip until you’re ready to serve. Just be sure to give it a good stir before serving to redistribute all those delicious layers.

THE PERFECT GAME DAY COMPANION

Though this is perfect for game day, it’s also a great dish to bring to potlucks, family gatherings, or even just a fun movie night. Its versatility and ease of preparation make it an ideal appetizer for just about any event. Plus, with the creamy ranch and cheesy layers, it’s guaranteed to be a hit no matter where you serve it. When it comes to game-day food, there’s nothing better than a good dip. It’s easy to serve, can feed a crowd, and it’s always a hit — no matter what’s on TV. This recipe is perfect because:

– It’s quick and easy: You can whip this up in just 10 minutes, making it ideal for those last-minute party prep moments.

– It feeds a crowd: The creamy ranch and sour cream base, along with the generous toppings, create a hearty dip that will easily serve a group.

– It’s adaptable: Don’t like onions? Leave them out. Want more spice? Add jalapeños or a dash of hot sauce. You can even swap out the cheese or try adding additional layers like guacamole or salsa to make it your own.

CREATIVE CUSTOMIZATIONS

One of the best things about this dip is how easy it is to customize. Here are a few ideas to make this dip your own:

– Spice it up: If you like dips with a little heat, add some diced jalapeños or a few dashes of hot sauce to the ranch mixture.

– Switch up the cheese: While Monterey Jack cheese is mild and melty, you can substitute it with cheddar, pepper jack, or even a Mexican cheese blend for more variety.

– Add a protein: Want to make this dip even heartier? Add some cooked and crumbled bacon, shredded chicken, or ground beef as an extra layer for a more filling appetizer.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELECTABLE DIPS!

BBQ Chicken Dip – A creamy, comforting dip filled with chicken breast, black beans, barbecue sauce and cheese. This dip is packed with flavor!

Warm Bean Dip – Loaded with creamy refried beans, sour cream and Mexican seasonings. It’s topped off with lots of gooey cheese for one incredible dip!

Jalapeno Popper Dip – Packed with cheesy goodness and a little heat from the jalapeños. This delicious dip tastes just like the classic appetizer!

Cookie Dough Dip – A quick and easy way to satisfy your cookie dough craving. This sweet treat takes enjoying a guilty pleasure to a whole new level! 

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Layered Ranch Dip

Creamy ranch dip, MontereyJack cheese, diced tomatoes, spicy green chilies, and more create this Layered Ranch Dip. It's the perfect appetizer for parties, fiestas, and game day celebrations!

Prep Time 1 hour hour

Servings 6

Ingredients

• 2 ½ cups sour cream
• 1 packet (1 ounce) ranch salad dressing/seasoning mix
• 1 cup shredded Monterey Jack cheese
• 1 medium Roma tomato diced
• 1 can (4 ounces) chopped green chilies drained
• 1 can (2.25 ounces) sliced black olives drained
• 1/4 cup finely chopped red onion
• Tortilla chips

Instructions

• In a small bowl, mix sour cream and ranch salad dressing mix; spread into a medium-size shallow dish. Layer with shredded Monterey Jack cheese, tomatoes, green chilies, olives and onion.
• Cover and refrigerate 1 hour before serving. Serve with tortilla chips. Enjoy!

The post Layered Ranch Dip appeared first on Life In The Lofthouse.

Cinnamon rolls are a beloved classic, known for their warm, gooey centers and sweet, spicy aroma that fills the kitchen. But what if you could take everything you love about cinnamon rolls and transform it into a more convenient, handheld treat? Enter Cinnamon Roll Muffins—a delightful twist on the traditional cinnamon roll that’s perfect for breakfast, brunch, or a sweet snack anytime.

These muffins offer the same comforting flavors but are quicker to make and easier to enjoy on the go. So next time you’re in the mood for something comforting and delicious, give these magical muffins a try. They’re easy to make, and perfect for sharing with family and friends. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is simple enough for anyone to tackle and is guaranteed to bring smiles all around. Let’s dive into how you can create this mouthwatering treat right in your own kitchen.

CINNAMON ROLL MUFFINS

The beauty of these treats lies in their perfect balance of flavors and textures: the batter provides a tender base, while the rich, sweet cinnamon filling adds a comforting warmth that’s impossible to resist. To top it all off, a generous drizzle of glaze cascades over the muffins, adding just the right amount of sweetness. Their charming, individual portions make them not only easy to serve but also ideal for sharing, ensuring that everyone gets to experience the joy of biting into these delicious, cinnamon-filled delights.

Ingredients

Cinnamon Roll Muffins

• 1 cup granulated sugar
• ½ cup salted butter, melted
• 2 large eggs
• ½ cup sour cream
• ½ cup milk
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1/8 teaspoon salt

Cinnamon Streusel

• ¼ cup all-purpose flour
• ¼ cup packed brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons butter, melted

Glaze

• 1 cup powdered sugar
• ¼ cup heavy whipping cream (use less if you use regular milk)

Instructions

Preheat oven to 375 degrees F. Place muffin liners in a 12-cup muffin tin. (I recommend a light colored muffin tin.) This recipe makes around 15 muffins, so use a second muffin tin for the rest of the muffins.

For The Cinnamon Roll Muffins

In a medium bowl, whisk together the sugar, butter, eggs, sour cream, milk and vanilla until combined. Add the flour, baking powder, baking soda and salt. Whisk until just combined and no flour streaks remain. Don’t over mix. Set aside.

For The Cinnamon Streusel

In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the melted butter and mix until combined and forms into small pieces/clumps.

Scoop 2 tablespoons of muffin batter into each muffin liner. Sprinkle 3 teaspoons streusel evenly over the batter in each muffin cup. Scoop another 2 tablespoons batter on top of the cinnamon streusel. Sprinkle with a little more streusel. Repeat with all remaining batter and streusel.

Bake muffins for 15 minutes or until the top of the muffins spring back lightly to the touch. Allow muffins to cool before glazing.

For The Glaze

In a small bowl, whisk together the powdered sugar and heavy cream until combined and pourable. Drizzle the glaze evenly over the cooled muffins. Serve and enjoy!

Servings

This recipe yields about 15 perfectly portioned muffins, making it ideal for sharing with family or friends, or for enjoying as a sweet treat throughout the week.

Cinnamon Roll Muffins make an excellent addition to any breakfast or brunch spread and pair perfectly with a hot cup of coffee or tea. They are also a fantastic treat to serve at a holiday gathering or to bring to a potluck or bake sale. Their individual portions make them easy to serve and eat, without the need for utensils. If you want to take these muffins to the next level, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. They’re versatile enough to be enjoyed as a morning treat or a decadent dessert!

Storage and Reheating

These are best enjoyed fresh, but they also store well for later enjoyment. If you have leftovers, place them in an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, simply pop a muffin in the microwave for about 15 seconds to warm it up and soften the glaze. If you prefer a crispier texture, you can reheat them in the oven at 300°F (150°C) for about 5 to 10 minutes.

These muffins also freeze well. Wrap each muffin individually in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. To enjoy, thaw them at room temperature or warm them in the microwave or oven.

Similar Recipes

Banana Streusel Muffins – The best banana muffins ever! They’re perfectly moist and filled with banana flavor. The cinnamon streusel tops them off to perfection!

The Best Blueberry Muffins – Truly the best! They’re tender, moist, and loaded with blueberries. The cinnamon and sugar topping makes them extra special!

Skinny Double Chocolate Muffins – You won’t believe how delicious these muffins are and the best part is that they’re made with ingredients that are good for you!

Scrambled Egg Breakfast Muffins – Protein-packed made with eggs, ham, bell pepper and cheese. They’re filled with flavor and a great way to start your day!

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Cinnamon Roll Muffins

Cinnamon Roll Muffins are everything you love about a cinnamon roll, but ready in a fraction of the time. They are simple to make and incredibly yummy!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 15

Ingredients

Muffins

• 1 cup granulated sugar
• ½ cup salted butter melted
• 2 large eggs
• ½ cup sour cream
• ½ cup milk
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1/8 teaspoon salt

Cinnamon Stresuel

• ¼ cup all-purpose flour
• ¼ cup packed brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons butter melted

Glaze

• 1 cup powdered sugar
• ¼ cup heavy whipping cream (use less if you use regular milk)

Instructions

• Preheat oven to 375 degrees F. Place muffin liners in a 12-cup muffin tin. (*See notes below on muffin tin recommendations.)This recipe makes around 15 muffins, so use a second muffin tin for the rest of the muffins.

Cinnamon Roll Muffins

• In a medium bowl, whisk together the sugar, butter, eggs, sour cream, milk and vanilla until combined. Add the flour, baking powder, baking soda and salt. Whisk until just combined and no flour streaks remain. Don't over mix. Set aside.

Cinnamon Streusel

• In a small bowl, whisk together the flour, brown sugar, and cinnamon. Add the melted butter and mix until combined and forms into small pieces/clumps.
• Scoop 2 tablespoons of muffin batter into each muffin liner. Sprinkle 3 teaspoons streusel evenly over the batter in each muffin cup. Scoop another 2 tablespoons batter on top of the cinnamon streusel. Sprinkle the tops with a little more streusel. Repeat with all remaining batter and streusel.
• Bake muffins for 15 minutes or until the top of the muffins spring back lightly to the touch. Allow muffins to cool before glazing.

Glaze

• In a small bowl, whisk together the powdered sugar and heavy cream until combined and pourable. Drizzle the glaze evenly over the cooled muffins. Serve and enjoy!

Notes

*I recommend using a muffin tin that is light metal vs a dark-coated muffin tin. If using a dark muffin pan, reduce oven temperature to 350 degrees F.

The post Cinnamon Roll Muffins appeared first on Life In The Lofthouse.

You are in for a real treat with my Texas Sheet Cake Cookies. These cookies will satisfy any sweet tooth and are easy to make, making them an excellent choice for any occasion. This recipe combines the best aspects of a classic Texas sheet cake with the convenience of cookies. With their rich chocolate flavor, fudgy center, and delicious icing, what’s not to love? Whether you’re making them for a special occasion or just to satisfy a chocolate craving, Texas Sheet Cake Cookies are sure to impress!

TEXAS SHEET CAKE COOKIES

This is a simple and irresistible recipe. Fresh butter, good-quality chocolate chips, and pure vanilla extract make a noticeable difference in the final product. When melting the chocolate chips, allow them to cool slightly before adding them to the batter. This prevents the chocolate from cooking the egg and ensures a smoother dough. For a perfectly smooth icing, sift the powdered sugar before adding it to the melted butter mixture. This will help eliminate any lumps and give the glaze a professional finish. Once the cookies have cooled, spoon the icing over the tops of the cookies. Allow the glaze to set before serving. Your family is going to love these!

INGREDIENTS

Cookies

• 1/2 cup semisweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• ½ cup salted butter, softened
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk

Chocolate Icing

• 6 Tablespoons salted butter
• 1/4 cup milk
• 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

Place the chocolate chips in a microwave-safe bowl. Microwave in 20-second increments, stirring in between, until melted and smooth. Allow to slightly cool down.  

 Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Set aside.  

Place the salted butter, granulated sugar, and brown sugar in a large bowl. Using an electric mixer, beat on medium-high speed until combined and fluffy. Add the egg, vanilla extract, and melted chocolate. Continue to beat until combined.

Gradually beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth.

Drop two rounded tablespoonfuls of dough onto the prepared baking sheets, placing 2 inches apart. Bake cookies for 10 minutes. (Don’t over-bake.) Allow to cool directly on the baking sheets.

CHOCOLATE ICING

Melt the butter in a small saucepan. Remove from heat and whisk in the milk, cocoa powder, and vanilla until smooth. 

Add the powdered sugar and whisk until smooth. Allow the icing to stand for about 10 minutes to slightly thicken. Spread the icing on the cookies. Allow it to set before serving. Enjoy!

SERVINGS

This recipe yields 20 cookies, making it perfect for sharing with family and friends. If you find yourself needing more than 20 cookies, the recipe is easy to double, allowing you to cater to larger crowds without any extra hassle.

STORING INSTRUCTIONS

To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They will stay moist and flavorful for up to 4 days when stored this way. You can extend their freshness by refrigerating them. In the refrigerator, these cookies will last up to one week. For even longer storage, freezing is an excellent option. To freeze the cookies, start by placing them in a single layer on a baking sheet. This step ensures that they freeze individually and prevents them from sticking together. Once the cookies are fully frozen, usually after a few hours, transfer them to a freezer-safe container or a resealable freezer bag. Properly stored, these cookies will maintain their quality for up to three months.

CREATIVE VARIATIONS

The recipe as written is practically perfect, but for an extra layer of texture and flavor, consider adding chopped pecans or walnuts to the cookie dough or sprinkle them on top of the glaze before it sets. Adding chopped pecans or walnuts to the cookie dough provides an added crunch and a nutty flavor that compliments the chocolate perfectly. Mixing in some peanut butter chips along with the chocolate chips creates a delightful peanut butter-chocolate combination. For a refreshing twist, add a few drops of peppermint extract to the cookie dough and sprinkle crushed peppermint candies over the glaze. If you’re a true chocoholic, add some chocolate chunks to the cookie dough and drizzle extra melted chocolate over the glaze.

ENJOY THIS RECIPE? HERE ARE A FEW RECIPES TEXAS INSPIRED RECIPES!

Texas Toast Sloppy Joes – This variation on an all-American classic is going to revolutionize your kitchen! Thick buttery toast with savory sloppy joe filling on top.

Texas Roadhouse Rolls and Cinnamon Honey Butter – Just like the restaurants, but the best part is that you don’t have to leave your home! You’ll love these!

White Texas Sheet Cake – This unique dessert is sweet and thin! There are notes of almond that make this a warm treat that everyone will be impressed with.

Texas Caviar – Serve this at your next party and your guests will make sure this disappears first! Grab a few bags of your favorite chips and enjoy this appetizer.

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Texas Sheet Cake Cookies

Easy Texas Sheet Cake Cookies are delicious, fudgy cookies with chocolate icing. All the flavors of the classic cake in bite-sized cookies!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 20

Ingredients

Cookies

• 1/2 cup semisweet chocolate chips
• 1 ½ cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup salted butter softened
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup buttermilk

Chocolate Icing

• 6 Tablespoons salted butter
• 1/4 cup milk
• 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 2 cups powdered sugar sifted

Instructions

Cookies

• Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
• Place the chocolate chips in a microwave-safe bowl. Microwave in 20-second increments, stirring in between, until melted and smooth. Allow to slightly cool down. 
• Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Set aside.  
• Place the salted butter, granulated sugar, and brown sugar in a large bowl. Using an electric mixer, beat on medium-high speed until combined and fluffy. Add the egg, vanilla extract, and melted chocolate. Continue to beat until well combined.
• Gradually beat in half of the flour mixture, then the buttermilk, then the remaining flour mixture until smooth.
• Drop two rounded tablespoonfuls of dough onto the prepared baking sheets, placing 2 inches apart. Bake cookies for 10 minutes. (Don’t over-bake.) Allow to cool directly on the baking sheets.

Chocolate Icing

• Melt the butter in a small saucepan. Remove from heat and whisk in the milk, cocoa powder, and vanilla until smooth. 
• Add the powdered sugar and whisk until smooth. Allow the icing to stand for about 10 minutes to slightly thicken. Spread the icing on the cookies. Allow it to set before serving. Enjoy!

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Do you have some brown bananas sitting on your counter waiting to be used? Well, today is their lucky day! My Banana Blondies are so amazing and reason enough to go out and buy bananas now if you don’t have any. This is a simple and indulgent recipe that is just different enough. The familiarity of the banana flavor will make sure that everyone of all ages will fall in love.

Looking for more blondie dessert bar recipes? Try my Cake Batter Blondies and my White Chocolate Blondies with Maple Cream Sauce next.

BANANA BLONDIES

If you are unfamiliar with a blondie, then your day is about to get a whole lot better. First, let’s start with a brownie. Who doesn’t love this classic dessert? Especially served warm with a scoop of vanilla ice cream. A blondie is very similar, just not rich with chocolate. Traditionally, a blondie is more of a vanilla-style brownie. But this recipe takes everything to a new level.

These blondies start with a very straight forward batter with butter, eggs, flour, and brown sugar. Mashed bananas join the party to make this as fun as a barrel of monkeys. Now, a piece of this on its own would be fruity and flavorful, but you know I’m not going to stop there. A 4-ingredient brown butter frosting is lathered over everything which makes each bite utterly irresistible!

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

Why You’ll Love This Easy Banana Blondies Recipe:

• Quick & Easy-To-Make: Bakes in just 25 minutes with simple ingredients.
• Moist & Tender: Ripe mashed bananas make the blondies soft and flavorful. If you have overripe bananas sitting in your kitchen, this is the perfect way to use them up!
• Buttery Sweetness: Brown sugar and melted butter create a rich, golden base.
• Decadent Frosting: Brown butter frosting adds a nutty, caramel-like finish.
• Versatile Treat: Perfect for dessert, a snack, or even a quick on-the-go breakfast.

Ingredients

Blondies

• 1 cup salted butter, melted
• 1 ½ cups light brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1 cup mashed banana (about 2 1/2 medium-sized bananas)

Brown Butter Frosting

• 1/4 cup salted butter
• 1/2 cup packed light brown sugar
• 2 Tablespoons milk
• 1 cup powdered sugar

Instructions

For The Blondies

Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper then spray with cooking spray. Set aside. In the bowl of a stand mixer, add melted butter and sugar. Mix until combined. Add in eggs and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth. Spread evenly in the prepared pan. Bake for 25 minutes or until the center is set. Remove from the oven and let cool before frosting.

For The Brown Butter Frosting

In a medium saucepan, melt butter over medium-low heat until butter starts to barely brown and becomes very aromatic. This only takes a couple of minutes. (Don’t let it burn!) Add the brown sugar and milk to butter. Stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes. Stir in powdered sugar with a whisk. Spread on top of blondies. Allow frosting to set before cutting into squares. It’s important to let the blondies rest and cool before frosting them. Otherwise, the brown butter frosting will get runny and not adhere correctly. After they are frosted, they are ready to serve. Enjoy!

Servings

One pan of this freshly baked dessert makes 18 servings.

Storage and Reheating

Store the banana blondie leftovers covered on the counter for up to 3 days, or cover and store in the fridge for up to 5 days. To reheat and enjoy warm, microwave a blondie for 10–15 seconds or warm in the oven at 325°F (160°C) for 5–7 minutes.

Holly’s Tips for the Best Banana Blondies:

• Use Ripe Bananas: The sweeter and softer the banana, the more flavor and moisture your blondies will have. Overripe bananas are perfect.
• Don’t Overmix The Batter: Once you add the flour and banana, mix just until combined. Overmixing can make the blondies dense.
• Even Baking: Line your pan with parchment and spray lightly. This ensures easy removal and clean edges.
• Check For Doneness: Carefully insert a toothpick in the center; it should come out with a few moist crumbs, not wet batter. This prevents overbaking.
• Brown The Butter: Keep an eye on it and stir frequently—brown butter can go from perfect to burnt in seconds.
• Cool Slightly Before Adding Powdered Sugar: This prevents the frosting from becoming too runny.
• Adjust Consistency: If the frosting is too thick, add a tiny splash of milk; if too thin, whisk in a little more powdered sugar.
• Serving Tip: For an extra treat, warm a blondie square slightly before serving—it enhances the banana flavor and makes the frosting slightly melty and delicious.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Chocolate Chip Banana Bake is just as delicious!

Looking for something kid-friendly? My pull-apart Banana Bread Monkey Bread is as sweet as it is fun to eat!

Looking for something more fruity? My Coconut Banana Bread has coconut shavings throughout each bite.

Wanting something more bite-sized? Start your day off right with my soft and chewy Banana Chocolate Chip Muffins.

In the mood for a chilled dessert? My Banana Cream Pie Dessert contains layers of graham cracker crust, banana pudding, and whipped cream.

Have you made this Banana Blondies recipe? 

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

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Banana Blondies

Banana Blondies are delicious dessert bars that will have everyone going ape! The banana batter is baked to perfection then topped with incredible brown butter frosting!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 24

Author Holly

Ingredients

Banana Blondies

• 1 cup salted butter melted
• 1 ½ cups packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1 cup mashed banana (about 2 ½ medium-sized bananas)

Brown Butter Frosting

• 1/4 cup salted butter
• 1/2 cup packed light brown sugar
• 2 Tablespoons milk
• 1 cup powdered sugar

Instructions

Banana Blondies

• Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper then spray paper with cooking spray. Set aside.
• In the bowl of an electric stand mixer, add melted butter and sugar. Mix until combined. Add in eggs and vanilla and continue mixing until incorporated. Stir in salt, flour and banana until batter is smooth. Spread evenly in prepared pan.
• Bake for 25 minutes or until center is set. Remove from oven and allow blondies to fully cool before frosting.

Brown Butter Frosting

• In a medium saucepan, melt butter over medium-low heat until butter starts to barely brown and becomes very aromatic (this only takes a couple of minutes.) Don't let it burn!
• Add the brown sugar and milk to butter. Stir until mixture comes to just a boil. Remove from heat, allow to cool for 5 minutes. Whisk in powdered sugar until combined.
• Spread frosting over cooled blondies. Allow frosting to set before cutting into squares. Enjoy!

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Few things evoke delight like the aroma of a freshly baked cake wafting through your kitchen. If you’re on the lookout for a cake that seamlessly blends the goodness of bananas, and the warmth of cinnamon, your search ends here. Enter the realm of indulgence with my Banana Cinnamon Roll Cake. Everything about this dessert is a dream come true. All the flavors marry together so well, and you can enjoy this sweet treat morning and night. It’s great with a cup of coffee in the morning, or fantastic after dinner for something sweet before you drift off to dreamland. Everyone in the family is going to go bananas for this recipe!

BANANA CINNAMON ROLL CAKE

Before you embark on this joyous baking journey, assemble the ensemble of ingredients that will bring this delightful cake to life. The cinnamon topping, a key player, requires a blend of light brown sugar, ground cinnamon, and melted salted butter. It’s so simple to make and insanely flavorful.

Now, the star of the show – the banana cake. Mashed bananas and butter, mixed with light brown sugar, egg, buttermilk, and vanilla extract. The dry ingredients are mixed in a separate bowl until it’s time for everything to come together.

The result is a cake batter that’s a perfect union of moisture, sweetness, and aromatic goodness. As the cake cools prepare a simple yet decadent icing of powdered sugar and milk. With an artist’s touch, let it cascade over the cooled cake, enhancing both the visual appeal and the sweetness of every bite.

Ingredients

Cinnamon Topping

• 5 Tablespoons light brown sugar 
• 1 Tablespoon ground cinnamon
• 4 Tablespoons salted butter, melted and cooled 

Banana Cake

• 2 large bananas, mashed 
• 1/3 cup light brown sugar
• 4 Tablespoons salted butter, melted and cooled
• 1 large egg
• 3/4 cup buttermilk  
• 2 teaspoons vanilla extract 
• 1 2/3 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon

Icing

• 1/2 cup powdered sugar 
• 3 Tablespoons milk

Instructions

For The Cinnamon Topping

In a small bowl, stir the light brown sugar, cinnamon, and melted butter together until combined. Set aside. 

For The Banana Cake 

Preheat the oven to 350° F. Grease an 8×8-inch baking dish with nonstick spray. Set aside.

In a medium bowl, combine the mashed bananas, light brown sugar and cooled butter. Stir in egg, buttermilk, and vanilla extract. 

In a separate bowl, whisk the flour, baking powder, and cinnamon together until combined. Stir these dry ingredients into the wet ingredients just until combined. Don’t over mix. 

Spread the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping all over the top of the batter. Using a butter knife, gently swirl the topping into an inch of the top of the batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and allow to cool for 30 minutes. 

For The Icing

Whisk the powdered sugar and milk together. Drizzle all over the top of the cake. Cut into squares and enjoy!

Servings

This cake serves 9. Whether you’re planning a family gathering, a brunch with friends, or simply want to spread smiles, this cake has you covered. So, invite your loved ones to the table, and let the indulgence begin!

Storage

After indulging in this amazing cake, you may have some leftover. To store this delectable creation, start by transferring it to an airtight container. This helps retain the cake’s moisture and prevents it from absorbing any unwanted odors from its surroundings. Keep stored in the fridge for 3 to 4 days.

Gluten-Free Version

For those seeking a gluten-free option without compromising on taste, fear not—adapting this delightful recipe is a breeze. Embrace the diversity of gluten-free flours available, such as almond flour or a gluten-free all-purpose blend, as an excellent substitute for traditional flour. Be sure to check the specific flour’s consistency and adjust accordingly, maintaining the desired batter texture. Additionally, verify that your baking powder is gluten-free to ensure a completely safe option. These simple modifications open the door to a gluten-free delight that mirrors the original recipe’s appeal.

Similar Recipes

Coconut Banana Bread – This tropical fusion of flavor offers the best of tasty coconut, and sweet bananas in a bread that is irresistible and tastes like a vacation treat.

Banana Cream Pie Dessert – This layered dessert has a graham cracker crust, banana pudding, a layer of cheesecake, and topped with fresh whipped cream.

Banana Chocolate Chip Muffins – Instead of peeling bananas, peel the wrapper off one of these muffins! Chocolate chips, banana cake, and utter indulgence.

Banana Bread Monkey Bread – This sweet pull apart bread will have your kids going ape! This is one of the most fun recipes to make and eat on my blog!

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Banana Cinnamon Roll Cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 9

Ingredients

Cinnamon Topping

• 5 Tablespoons light brown sugar
• 1 Tablespoon ground cinnamon
• 4 Tablespoons salted butter melted and cooled

Banana Cake

• 2 large bananas mashed
• 1/3 cup light brown sugar
• 4 Tablespoons salted butter melted and cooled
• 1 large egg
• 3/4 cup buttermilk  
• 2 teaspoons vanilla extract 
• 1 ⅔ cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon

Icing

• 1/2 cup powdered sugar 
• 3 Tablespoons milk

Instructions

Cinnamon Topping

• In a small bowl, stir the light brown sugar, cinnamon, and melted butter together until combined. Set aside. 

Banana Cake

• Preheat the oven to 350° F. Grease an 8×8-inch baking dish with baking spray. Set aside.
• In a medium bowl, combine the mashed bananas, light brown sugar and cooled butter. Stir in egg, buttermilk, and vanilla extract. 
• In a separate bowl, whisk the flour, baking powder, and cinnamon together until combined. Stir these dry ingredients into the wet ingredients just until combined. Don’t over mix. 
• Spread the batter evenly into the prepared baking dish. Sprinkle the cinnamon topping all over the top of the batter. Using a butter knife, gently swirl the topping into an inch of the top of the batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from the oven and allow to cool for 30 minutes. 

Icing

• Whisk the powdered sugar and milk together. Drizzle all over the top of the cake. Cut into squares and enjoy! 

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