Fresh Spring Recipes | What Molly Made

Lemon Chicken Gnocchi (Dump and Bake)

Molly Thompson — Tue, 10 Mar 2026 11:26:29 +0000

If you’re looking for a cozy dinner that still feels fresh and bright, this lemon chicken gnocchi is an easy recipe to keep on repeat. Tender chicken, pillowy potato gnocchi, garlic, and lemon zest bake together in one dish while ricotta melts into the broth to create a light, creamy sauce.

It’s the kind of dinner that feels comforting without being too heavy. And the best part is everything cooks in one pan in under 30 minutes.

Just like chicken alfredo gnocchi bake, it’s a great weeknight meal when you want something homemade but don’t want to stand at the stove stirring a sauce. Just toss everything together, bake it, and finish with parmesan, basil, and a little red pepper flake.

If you love simple dinners like this, you’ll also love this creamy chicken and gnocchi, one pot creamy lemon chicken orzo, or this sheet pan green goddess chicken that keep weeknight cooking simple.

Why This Lemon Chicken Gnocchi Works

Many creamy gnocchi recipes rely on heavy cream and multiple steps. This version keeps things simple and balanced so it actually works on a busy weeknight.

One-pan dinner: Everything bakes together in a single dish, which means very little cleanup.
Creamy without heavy cream: Ricotta melts into the broth while baking to create a creamy sauce that coats the gnocchi.
Bright lemon flavor: Fresh lemon zest and lemon juice adds brightness and keeps the dish from feeling too rich.
Quick and practical: Prep takes about 5 minutes and dinner is ready in under 30 minutes.
Family-friendly comfort food: The flavors are simple enough for kids but still satisfying for adults.

If you enjoy cozy dinners like this, I think you’ll love this creamy Boursin chicken or my one pot chicken bacon ranch pasta for similar easy meals.

Ingredients You’ll Need

This recipe uses simple grocery store ingredients and pantry staples.

Chicken breast: Cubed chicken breast cooks quickly and stays tender while baking.
Potato gnocchi: Shelf-stable or refrigerated potato gnocchi both work well in this recipe. If you’re new to cooking with gnocchi, it’s also delicious in recipes like creamy chicken gnocchi soup or sheet pan tuscan sausage and gnocchi.
Ricotta cheese: Whole milk ricotta melts into the broth and creates the creamy base of the sauce that never splits or separates.
Chicken broth: Adds flavor and helps cook the gnocchi.
Garlic: Fresh grated garlic gives the sauce depth and aroma.
Lemon zest and juice: Brightens the whole dish and balances the richness of the gnocchi.
Italian seasoning: Adds herb flavor without needing multiple fresh herbs.
Cornstarch: Helps the sauce thicken slightly while the dish bakes.

How to Make Lemon Chicken Gnocchi

This recipe is designed to be as easy as possible. Everything cooks together in one baking dish!

Step 1. Season the chicken: Add the cubed chicken to a large baking dish. Drizzle with olive oil and toss with Italian seasoning, lemon zest, grated garlic, kosher salt, black pepper, and cornstarch until evenly coated.

Step 2. Add the gnocchi and broth: Add the uncooked gnocchi directly to the baking dish with the broth and toss it together with the chicken.

Step 3. Add ricotta and bake: Dollop scoops of the ricotta across the top.Cover the dish tightly with foil and bake at 400°F for 20 minutes, until the chicken is cooked through and the gnocchi are tender.

Step 4. Stir and finish with spinach: Remove from the oven and stir everything together so the ricotta melts into the broth and creates a creamy sauce. Stir in parmesan cheese and spinach if using then bake for another 5-7 minutes, until bubbly and golden in spots.

If you love this recipe, you’ll love this easy chicken sausage pasta or one pot garlic parmesan chicken pasta next.

Common Questions

Do you need to cook gnocchi before baking?

Nope. Shelf-stable or refrigerated potato gnocchi cooks directly in the broth while baking. The liquid and steam soften the gnocchi so it becomes tender and pillowy.

Can I use chicken thighs instead?

Yes, but I prefer breasts for this recipe. Just cut them into small pieces so they cook through in the same time.

Can I make it dairy free?

You can substitute the ricotta with a dairy-free ricotta alternative or use dairy-free cream. The flavor will be slightly different but still delicious (though I haven’t tested it).

Can I add vegetables?

Yes, this lemon gnocchi would be delicious with asparagus or peas. Spinach is my favorite option to stir in at the end.

Can you freeze lemon chicken gnocchi?

This dish is best eaten fresh, so I don’t recommend freezing becuase the sauce can split when thawing. However, keep leftovers keep well in the refrigerator for 3–4 days.

What to Serve with Lemon Chicken Gnocchi

Because this dish is creamy and comforting, lighter vegetable side dishes work best. Some of my favorite easy options include:

A simple kale salad
Roasted broccoli
Garlic green beans or french green beans
Roasted garlic mini peppers
lemony arugula salad

These balance the richness of the gnocchi.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently in the microwave or on the stove with a splash of broth or cream to loosen the sauce.

More Easy Chicken Dinner Recipes

Lemon Chicken Gnocchi

This dump-and-bake lemon chicken gnocchi is an easy one-dish dinner made with tender chicken breast, pillowy gnocchi, garlic, lemon zest, and creamy ricotta. Everything bakes together in about 30 minutes, creating a bright, cozy lemon sauce perfect for busy weeknights.

Course Dinner

Cuisine American

Diet Kosher

Keyword one pot meal, weeknight dinner

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 465kcal

Author Molly Thompson

Ingredients

1 1/2 lbs chicken breast cut into 1-inch cubes
1 Tablespoon olive oil
1 teaspoon Italian seasoning
1 Tablespoon lemon zest
1 teaspoon kosher salt
2 cloves garlic grated or minced
½ teaspoon fresh cracked black pepper
1 Tablespoon cornstarch
1 lb potato gnocchi
1 1/4 cups chicken broth
8 oz whole milk ricotta cheese
½ cup grated parmesan cheese
2 Tablespoons lemon juice
2 cups baby spinach optional
For serving: fresh basil, red pepper flakes, extra parmesan cheese

Instructions

Season the chicken (3 min): Preheat the oven to 400°F. Add the cubed chicken to a large baking dish. Drizzle with the olive oil and toss with the Italian seasoning, lemon zest, kosher salt, garlic, black pepper, and cornstarch until the chicken is evenly coated.
1 1/2 lbs chicken breast, 1 Tablespoon olive oil, 1 teaspoon Italian seasoning, 1 Tablespoon lemon zest, 1 teaspoon kosher salt, 2 cloves garlic, ½ teaspoon fresh cracked black pepper, 1 Tablespoon cornstarch
Add the broth, gnocchi, and ricotta (2 min): Add the gnocchi to the pan and gently toss everything together. Pour the chicken broth over the top, then dollop the ricotta evenly across the dish.
1 lb potato gnocchi, 1 1/4 cups chicken broth, 8 oz whole milk ricotta cheese
Bake (20 min): Cover tightly with foil and bake for 20 minutes, until the chicken is cooked through and the gnocchi are tender.
Stir and bake again (5 min): Remove from the oven and stir everything together so the ricotta melts into the broth and creates a creamy sauce. Stir in the parmesan cheese, lemon juice and spinach, if using. Return to the oven uncovered and bake for 5-7 more minutes, until bubbly and golden brown in spots.
½ cup grated parmesan cheese, 2 Tablespoons lemon juice, 2 cups baby spinach
Finish with fresh cracked black pepper, more parmesan, basil, and a pinch of red pepper flakes before serving.

Notes

Gnocchi: Shelf-stable or refrigerated potato gnocchi both work well in this recipe and do not need to be boiled first. The gnocchi cooks directly in the broth while baking. For gluten-free, use Delallo gluten-free gnocchi.

Sauce Consistency: The sauce may seem thin at first when stirring, but it thickens up. If the sauce feels too thick after stirring, add a splash of chicken broth or cream to loosen it.

Leftovers: Leftovers keep well in the refrigerator for up to 4 days. Reheat on the stove or in the microwave with a splash of broth or milk to bring the sauce back to a creamy consistency.

Nutrition

The post Lemon Chicken Gnocchi (Dump and Bake) appeared first on What Molly Made.

Everything Bagel Chicken Salad

Molly Thompson — Fri, 19 Jul 2024 16:31:33 +0000

This everything bagel chicken salad puts a fun and unexpected twist on the classic chicken salad. It’s like the friend you can always count on to liven up the party. Speaking of a party, this recipe is perfect for serving a crowd for your next picnic, pool party, or baby shower.

It’s cool, it’s creamy, it’s crunchy, and it’s got a seasoning I just can’t get enough of! Everything bagel seasoning is made from poppy seeds, toasted sesame seeds, dried onion, dried garlic, and sea salt. (You could even make your own at home!)

I love it on this everything bagel chicken tenders with roasted vegetables or one pan everything bagel salmon. Or put leftover seasoning to good use sprinkling it over these cottage cheese bagels or cheesy breakfast sliders before baking.

Reasons to Love This Everything Bagel Chicken Salad

Easy recipe with clean ingredients.
Great to meal prep for the week.
Bake chicken breast or buy a rotisserie chicken.
Just like classic chicken salad—with an extra kick of flavor.
Easy lunch or summer dinner.
Filled with protein (30g per serving).

Need another chicken salad recipe? Try chicken salad stuffed avocado or curry chicken salad.

Ingredients You Need

Mayo: Substitute with plain Greek yogurt or make this paleo mayo in 5 minutes.
Dijon mustard: If you need a substitute in a pinch, here’s a list of Dijon substitutes with ratio info.
Lemon juice: For a little added zest.
Everything bagel seasoning: Found at most grocery stores in the spices section.
Shredded chicken: I like using my KitchenAid paddle attachment or a hand mixer to shred cooked chicken easily. Use a rotisserie for ultimate convenience! If you’re really in a pinch, you could use canned chicken (or swap for tuna if that’s your thing!).
Celery: Adds the perfect crunch.
Red onion: Adds that classic onion flavor you’ll find in most chicken salads. Substitute with green onion if you prefer a milder taste.
Grapes: Adds a little sweetness. If you’d like, you could swap for raisins or diced apples.
Bread, lettuce cups, or veggies: For serving.

How to Make Everything Bagel Chicken Salad

Here are the basic steps, with images, for this everything bagel chicken salad. Skip down to the recipe card below for the full printable recipe.

Add everything to a bowl: Add all of the ingredients together in a large bowl.
Mix to combine, serve, and enjoy: Toss everything to coat it all in the wet ingredients. Taste and adjust seasoning as needed. Serve on your favorite bread, in a lettuce cup, or with veggies.

1. Add everything to bowl

2. Mix to combine

What to Serve with It

Here are some different ways to serve up this everything bagel chicken salad.

With a side of bagel chips, pita chips, or fresh chopped veggies.
Chicken salad sandwich. Might I recommend it on a high-protein cottage cheese bagel?
In a pita or wrap.
On a bed of lettuce, in lettuce wrap, or on sweet potato toast as a low-carb option.
With a slice of tomato and fresh parsley on top and next to a crunchy pickle spear. Chef’s kiss!

How to Store

This salad is perfect for meal prepping and using as an easy on-the-go lunch. I love glass meal prep containers for salads and wraps. Make it all on Sunday, divide into containers and enjoy it all week. It will keep in the fridge in airtight containers for up to 5 days.

To freeze, store in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge.

More Delicious Lunch Ideas

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Everything Bagel Chicken Salad

This everything bagel chicken salad puts a fun and unexpected twist on the classic chicken salad. It’s like the friend you can always count on to liven up the party. Speaking of a party, this recipe is perfect for serving a crowd for your next picnic, pool party, or baby shower.

Course Lunch

Cuisine American

Diet Gluten Free, Low Lactose

Keyword 15 minute meal, meal prep

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 448kcal

Author Molly Thompson

Equipment

Large Mixing Bowl

Ingredients

1 cup mayo or plain Greek yogurt
2 teaspoons Dijon mustard
Juice from 1/2 lemon (2 Tablespoons)
1 lb rotisserie chicken cooked shredded chicken
3 stalks celery diced
1 small red onion diced
1 cup red grapes quartered
2 Tablespoons everything bagel seasoning plus more for topping
Bread, lettuce cups, veggies, or toast for serving.

Instructions

Mix the mayo, mustard, bagel seasoning and lemon juice together in a large mixing bowl.
1 cup mayo, 2 teaspoons Dijon mustard, Juice from 1/2 lemon
Add the rotisserie chicken, celery, onion, grapes, and everything bagel seasoning and toss to coat everything in the mayo mixture. Taste and adjust seasoning as needed.
1 lb rotisserie chicken, 3 stalks celery, 1 small red onion, 1 cup red grapes, 2 Tablespoons everything bagel seasoning
Serve on your favorite bread, in a lettuce cup or with veggies.

Notes

*Nutrition information is based off using mayo. Search ‘everything bagel chicken salad-whatmollymade” in My Fitness Pal to view and log this recipe.

Nutrition

The post Everything Bagel Chicken Salad appeared first on What Molly Made.

Grinder Salad

Molly Thompson — Wed, 10 Jul 2024 18:30:15 +0000

This grinder salad is a low-carb version of the viral Italian grinder sandwich. It features your favorite sandwich ingredients like crunchy lettuce, fresh veggies, savory deli meats, and Italian cheese all tossed in a creamy tangy dressing. Use this recipe to make mason jar salads by adding the homemade dressing to the bottom and filling it with toppings.

The grinder salad sandwich went viral on social media. And for good reason! The famous Tik Tok sandwich is loaded with deli meats, sliced cheese, broiled in the oven and topped with shredded lettuce.

This grinder salad recipe takes all the viral sandwich ingredients and turns it into a low carb recipe you can meal prep. It’s a crunchy chopped salad with the best tangy Italian dressing. The secret to the best dressing is adding the pepperoncini liquid.

If you want to check out more trending TikTok recipes, try cottage cheese flatbread, cottage cheese bagels, or viral feta eggs.

Why You’ll Love this Grinder Salad Recipe

Viral grinder sandwich in salad form
Perfect to meal prep in mason jars.
Hearty salad that’s perfect for lunch or dinners.
Really easy to prep, especially if you use the viral veggie chopper.
Healthier version of the classic Italian sub sandwich.
Versatile and customizable because you can add different meats, cheese, seasoning, or veggies you want.

If you love the tangy Italian flavors, you’ll have to try this Italian Pasta Salad or Famous La Scala Chopped Salad (another viral recipe!).

Ingredients You Need

Here are the simple ingredients for this viral grinder salad. It includes all of the best ingredients of an Italian sub! Jump to the recipe card for exact measurements.

Grinder Sub Salad Ingredients

Romaine and Iceberg lettuce: Use pre shredded lettuce to save time for the base of the salad.
Cherry tomatoes: Substitute with grape tomatoes or Roma tomatoes.
Red onion: Adds a nice crunch.
Pepperoncini peppers: you can also use banana peppers.
Provolone cheese: Substitute with swiss cheese or cheddar cheese.
Ham: This is traditional but you can use other cold cuts like turkey or deli chicken.
Sopprasetta salami and Genoa salami: Genoa is the lunchmeat salami you find at the deli. Sopprasetta is made from a leaner cut and is usually in the specialty cheese section in the grocery store.

Grinder Salad Dressing

Mayonnaise: Puts the “creamy” in this delicious creamy dressing.
Red wine vinegar: And the tangy red wine vinegar balances out the mayo.
Pepperoncini liquid: Get this right from your jar of pepperoncini.
Grated parmesan cheese: Substitute with pecorino romano, or nutritional yeast for a dairy-free salad.
Garlic: fresh minced is best but garlic powder works too.
Italian seasoning: You can make your own at home with equal parts dried oregano, dried basil, dried thyme, and dried thyme.
Kosher salt, black pepper, and crushed red pepper flakes (optional)

How to Make Viral Grinder Salad

Here are the basic steps, with images, for this easy grinder salad. Skip down to the recipe card below for the full printable recipe.

Make the dressing. Combine everything in a small bowl or mix in a blender. Store in the fridge or divide it evenly into the bottom of mason jars.
Add to jar or bowl. Chop up all of the salad ingredients on a cutting board and add to a large bowl or divide evenly into mason jars. If using mason jars, add the toppings first and finish with the lettuce to prevent it from getting soggy.
Serve and enjoy. Add the dressing right before you’re ready to serve or flip the mason jar over into a bowl and enjoy!

1. Make the dressing

2. Add to jar or bowl

3. Serve and enjoy!

Recipe Variations

Add more veggies like artichoke hearts, bell peppers, black olives, and roasted red peppers.
Mix in other Italian meats like prosciutto or totally make it your own with roast beef or deli turkey!
Toss in some cubed mozzarella or provolone.
Not a fan of mayo? Use plain Greek yogurt instead.
Turn it into a grinder pasta salad by adding cooked pasta, just like this chicken caesar pasta salad.
This is a great low carb salad, but you could serve it with crusty bread like Italian bread or a hoagie roll on the side.

How to Prep and Store

This salad tastes best fresh, but will keep in the fridge in an airtight container for up to a day. If you want the salad ingredients to last longer, wait to dress it until you’re ready to eat.

To make mason jar salads, add the dressing to the bottom of mason jars and layer it with tomatoes, peppers, onion, cold cuts, cheese, and then lettuce. Store in the fridge for up to 5 days. Dump it out into a bowl when you’re ready to eat it!

More Delicious Salad Recipes

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Grinder Salad Recipe

This grinder salad is a low-carb version of the viral Italian grinder sandwich. It features your favorite sandwich ingredients like crunchy lettuce, fresh veggies, savory deli meats, and Italian cheese all tossed in a creamy tangy dressing. Use this recipe to make mason jar salads by adding the homemade dressing to the bottom and filling it with toppings.

Course Dinner, Lunch

Cuisine American, Italian

Diet Gluten Free

Keyword 20 minute, meal prep

Prep Time 20

Cook Time 0

Total Time 20

Servings servings

Calories 522kcal

Author Molly Thompson

Equipment

Sharp knife for cutting or viral veggie chopper
Large bowl or mason jars

Ingredients

Grinder Salad

1 head romaine lettuce shredded
1/2 head iceberg lettuce shredded
1 cup cherry tomatoes halved
1 small red onion thinly sliced
1/2 cup sliced pepperoncini peppers
8 slices provolone cheese thinly sliced
1/4 pound sliced ham chopped
1/4 pound thinly sliced sopprasetta salami chopped
1/4 pound thinly sliced genoa salami chopped

Creamy Italian Dressing

3/4 cup mayonnaise
1 Tablespoon red wine vinegar
1/4 cup pepperoncini liquid
1/4 cup freshly grated parmesan cheese
2 cloves minced garlic
3 teaspoons Italian seasoning
1 teaspoon kosher salt
Crushed red pepper and cracked black pepper to taste

Instructions

Add the dressing ingredients in a small bowl and stir to combine.
3/4 cup mayonnaise, 1/4 cup pepperoncini liquid, 1/4 cup freshly grated parmesan cheese, 2 cloves minced garlic, 3 teaspoons Italian seasoning, 1 teaspoon kosher salt, Crushed red pepper and cracked black pepper to taste, 1 Tablespoon red wine vinegar
Slice and chop all of the veggies and meat. Add the shredded lettuce to a bowl and top it with the ham, salami, cheese, onion, pepperoncini, and tomatoes. Toss with the dressing and serve right away.
1 head romaine lettuce, 1/2 head iceberg lettuce, 1 cup cherry tomatoes, 1 small red onion, 1/2 cup sliced pepperoncini peppers, 8 slices provolone cheese, 1/4 pound sliced ham, 1/4 pound thinly sliced sopprasetta salami, 1/4 pound thinly sliced genoa salami
Alternatively, make meal prep mason jar salads by dividing the dressing into individual mason jars. Top with the hearty toppings first including the peppers, tomatoes, and onions, then add the meats and cheese, and finish with the shredded lettuce. Store for up to 5 days then turn it over into a bowl before serving.

Nutrition

The post Grinder Salad appeared first on What Molly Made.

Raspberry Crumb Cake

Molly Thompson — Fri, 05 Jul 2024 08:52:00 +0000

Why You’ll Love this Raspberry Coffee Cake

The base of this coffee cake is moist and tender. But instead of a cinnamon layer like traditional coffee cake, we’re adding a mixture of fresh raspberries and raspberry jam. The hint of almond extract in the batter compliments it perfectly for the most delicious morning treat or dessert. Here are a few highlights:

Real raspberries in the batter
Piled with streusel topping
Impressive for guests!
Easy to make

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “I made this exactly as directed and it was fantastic! Definitely a keeper!” – Jen

⭐️⭐️⭐️⭐️⭐️ “Made this last night for breakfast today. Family Loved it! Made with gluten free flour added oats to topping. Turned out so wonderful.” – Susan

I’ve never actually met a coffee cake I didn’t like. The more crumb on top the better, which is why I pile it high on gluten-free coffee cake and brown butter blueberry coffee cake too.

Do you love coffee cake? Try coffee cake muffins or paleo pumpkin coffee cake next.

Ingredients You Need

Here are the ingredients you need for this raspberry coffee cake recipe. Skip to the recipe card for exact measurements.

Raspberry Coffee Cake

Flour: you can use 1:1 gluten-free baking flour.
Baking powder and baking soda: to help the coffee cake rise.
Unsalted butter: use quality butter for best results.
Sugar: white sugar to add sweetness.
Eggs: large eggs that are room temperature are best.
Vanilla extract, almond extract, and salt: for flavor.
Milk: to thin out the batter.
Sour cream: for a really tender crumb.
Raspberry jam: this adds extra sweetness and raspberry flavor.
Raspberries: I prefer fresh raspberries, but you can use frozen. Thaw them before mixing with the jam.

Crumb Topping

Granulated sugar: for sweetness
Brown sugar: rich molasses flavor that sweetens it up.
Cinnamon: it’s really subtle, but you can omit it.
Salt: to balance the sweetness.
Butter: to add richness and bring it all together.
Flour: creates the structure of the streusel topping.

How to Make Raspberry Crumb Cake

Here are the simple steps, with photos, to make coffee and raspberry cake. Jump to the recipe card for full instructions.

Make the crumb topping: mix the crumb topping ingredients in a bowl.
Dry ingredients: whisk the dry ingredients together in a medium bowl.
Wet ingredients: beat the butter and eggs until combined and fluffy. Add the milk, sour cream, an extracts and beat to combine.
Combine the dough: mix the dry ingredients into the wet ingredients and beat until just combined. Don’t over mix. Transfer to a parchment lined baking sheet.
Raspberry filling: Stir the raspberries and jam together in a bowl.
Layer the raspberries: top the coffee cake batter with the raspberry mixture.
Finish with crumb: sprinkle the crumb topping on the raspberries.
Bake: Bake at 350 for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 20 minutes then transfer to a cooling rack to cool completely.

1. Crumb topping

2. Dry ingredients

3. Wet ingredients

4. Finish batter

5. Mix raspberries

6. Add to coffee cake

7. Cover with crumb topping

7. Bake

Tips for Perfect Coffee Cake

Use room temperature ingredients. It helps them emulsify into the batter for a perfect cake batter.
Measure your flour correctly for best results. Spoon it into the cup and level off the top. Or better yet, measure it with a kitchen scale.
Don’t over bake it. Keep an eye on it and tent with foil if the top is starting to brown before the center is done.

Does Coffee Cake Have Coffee In It?

Although coffee is in the name, there isn’t coffee in any coffee cake recipe. It just really well with coffee in the morning!

How To Store

Cover or store in an airtight container at room temp for 3 days or in the fridge for up to 1 week. Coffee cake freezes well wrapped tightly in plastic wrap for up to 3 months. Thaw it overnight in the fridge before serving.

More Recipes with Crumb Topping

Raspberry Coffee Cake Recipe

Crumble fans rejoice because this moist and delicious raspberry crumb cake is topped with a sweet and fruity raspberry jam, real raspberries, and piled high with cinnamon crumb topping.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword coffee cake, raspberry, streusel

Prep Time 15

Cook Time 32

Total Time 47

Servings pieces

Calories 377kcal

Author Molly Thompson

Ingredients

Crumb Topping

1/3 cup granulated sugar
1/3 cup light brown sugar packed
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter melted
1 cup all-purpose flour gluten-free if needed

Raspberry Crumb Cake

1 1/2 cups all-purpose flour gluten-free if needed
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter melted and cooled
3/4 cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
1/4 cup milk any kind
1/4 cup sour cream
1 teaspoon almond extract
1/4 cup raspberry jam
1 1/2 cups fresh raspberries see notes for frozen raspberries

Instructions

Preheat oven to 350 degrees. Spray an 8×8 square baking pan with non-stick spray and line with parchment paper with overhang on the sides. Cover a large sheet baking pan with parchment paper and foil for the crumble and set aside.
To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter and add the flour. Stir using a rubber spatula just until moist. The mixture will not look very crumbly yet. Spread out mixture on prepared baking sheet to dry until crumbly ready to use.
1/3 cup granulated sugar, 1/3 cup light brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1 cup all-purpose flour
While drying, make the cake. In a medium bowl, whisk together the flour, sugar, baking powder and salt and set aside.
1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup granulated sugar
In a large mixing bowl using a hand held or stand mixer fitted with the paddle attachment, beat the eggs and melted butter together on medium speed until combined. Add the milk, sour cream, vanilla, and almond extract and beat on medium speed until completely combined, scraping down the sides of the bowl as needed.
1/2 cup unsalted butter, 2 large eggs, 2 teaspoons vanilla extract, 1/4 cup milk, 1/4 cup sour cream, 1 teaspoon almond extract
With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until just combined. Pour into the prepared baking pan.
In a small bowl stir together the raspberries and raspberry jam. Spread over the cake batter evenly. Top with reserved crumb topping and gently press the topping into the batter.
1/4 cup raspberry jam, 1 1/2 cups fresh raspberries
Bake in preheated oven for 35-38 minutes, or until a toothpick inserted in the center of the cake comes out clean. Check at 30 minutes and if crumbs on top are browning to much create a tent by covering with aluminum foil to avoid over browning. Cool in the pan for 10 minutes then using parchment overhang, lift the cake from pan and cool completely on wire rack. Store in an air tight container at room temperature for 4 days or freeze for up to 1 month.

Notes

Frozen Raspberries. You can use frozen raspberries for this recipe, but you need to thaw them first. They typically have more moisture, which can affect the bake time. Add 5-10 more minutes to the bake time if using frozen raspberries.

Metal Pan. I always recommend a metal baking pan. Glass pans take longer to heat up and cook less evenly.

Nutrition

The post Raspberry Crumb Cake appeared first on What Molly Made.

Lemon Angel Food Cake

Molly Thompson — Mon, 01 Jul 2024 09:05:00 +0000

This lemon angel food cake is light and fluffy and almost melts in your mouth. It has the perfect amount of lemon flavor and is the perfect spring or summer dessert. I love it with strawberry compote and fresh whipped cream.

You need this lemon angel food cake in your life. The soft texture, lemony flavor, and endless serving options make this a go-to summer dessert.

A few simple tips for beating the egg whites, prepping the pan, and cooling upside down, will give you the angel food cake of your dreams. It’s the same tricks I use for gluten-free angel food cake and they work like a charm.

Why You’ll Love this Lemon Angel Food Cake

Just the right amount of lemon flavor.
Perfectly light and fluffy—like a cloud.
Simple to make.
Great for entertaining.
Customize it to serve with your favorite sauces and fruit.
Delicious summer treat.

Love lemon desserts? Try gluten-free lemon drizzle cake, lemon blueberry turnovers, and gluten-free lemon bars next.

Ingredients You Need

Here are the simple ingredients for this curried chicken salad. Jump to recipe for exact measurements.

Granulated sugar: adds sweetness and whips with the egg whites for the cake structure.
Cake flour: it’s light and fluffy texture adds to the cloud-like cake. If you don’t have any at home you can make your own cake flour.
Salt: to balance the sweet.
Egg whites: whipped egg whites give the cake structure and help it rise.
Cream of tartar: to stabilize the egg whites.
Vanilla extract: for flavor!
Lemon extract: instead of lemon juice.
Lemon zest: to add a ton of real lemon flavor.

You’ll notice: there aren’t any leavening ingredients in this recipe. Angel food cake relies solely on whipped egg whites for lifting this cake sky-high. Divide the egg yolk from the egg white separately because even a tiny bit of fat from the yolk and affect the end result.

How to Make Lemon Angel Food Cake

Here are the step-by-step instructions with photos. Jump to recipe card for the printable instructions.

Pulse the sugar: add it to a food processor and pulse to make it really fine. Remove 1 cup to use for the egg whites.
Mix dry ingredients: add the dry ingredients to the remaining sugar.
Whip the egg whites: separate the egg whites an electric mixer with or stand mixer with the whisk attachment, beat the cream of start and egg whites until frothy. Add part of the sugar and to beat them until soft peaks form, 5-6 minutes. Mix in the lemon zest, lemon extract, and vanilla extract on medium-low speed.
Sift fry ingredients: mix together the remaining sugar, cake flour, and salt, then sift it into the egg white mixture.
Fold to combine: gently fold the cake batter with a spatula to combine, doing your best to keep the airy texture.
Bake: Carefully pour the cake into an ungreased angel food cake pan (tube pan). Bake at 325°F for 40-45 minutes.
Cool upside down: Carefully flip the cake over onto a wire rack and cool it completely for at least 3 hours.
Serve: Run a knife around the edge of the pan to help it release. Slice and serve with strawberry compote, fresh fruit, or whipped cream.

1. Blend sugar

2. Mix dry ingredients

3. Whip to soft peaks

4. Sift in dry ingredients

5. Fold to combine

6. Bake

7. Cool upside down

Tips for Angel Food Cake

DO NOT spray the cake pan. The batter clings to the side of the pan to help it rise. Greasy pans prevent this from happening.
Beat the sugar to soft peaks (see image bove).
It’s much easier to separate the egg yolk and white when they’re cold.
Always cool angel food cake upside down. The cake is so light that it can be crushed by it’s own weight and you could be left with a sunken angel food cake.

Storing Leftovers

Store angel food cake in an airtight container at room temperature for 1-2 days or up to a week in the fridge.

To freeze, wrap the whole cake or individual slices in plastic wrap then aluminum foil. Place in a freezer bag or airtight container and freeze for up to 4 months. Thaw overnight in the fridge and serve.

More Desserts to Try

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Lemon Angel Food Cake Recipe

Light and fluffy, this lemon angel food cake melts in your mouth and packs a powerful citrus punch. Made with fluffy egg whites and lots of lemon zest, this cake recipe will be your new go-to for spring and summer entertaining. Serve it with strawberry compote on top for a bright bite of fruity flavor.

Course Dessert

Cuisine American

Diet Low Fat

Keyword lemon dessert, summer recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings slices

Calories 168kcal

Author Molly Thompson

Equipment

Ingredients

1 3/4 cups granulated sugar
1 cup cake flour
1/4 teaspoon salt
12 large egg whites
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract
Zest of 1 lemon
Strawberry compote and whipped cream to serve

Instructions

Adjust the oven rack to the lower third position and preheat the oven to 325°F.
Add the granulated sugar to the bowl of a food processor or blender. Pulse for 10 to 20 seconds to create a super fine texture. Remove 3/4 cup of sugar to a separate bowl.
In a medium bowl, add the remaining 1 cup of granulated sugar, cake flour and salt.
1 3/4 cups granulated sugar, 1 cup cake flour, 1/4 teaspoon salt
Using a handled mixer or stand mixer fitted with the paddle attachment, beat the egg whites and cream of tartar together on medium speed until until foamy, about 1 minute. Add the 3/4 cup of reserved sugar and turn the speed to high and whip for 5-6 minutes until soft peaks form.
12 large egg whites, 1 1/2 teaspoons cream of tartar
Add the vanilla extract, lemon extract and lemon zest and beat until just combined.
1 1/2 teaspoons vanilla extract, 1 1/2 teaspoons lemon extract, Zest of 1 lemon
Sift the flour mixture into the egg white mixture in three separate additions. Gently fold the flour into the egg whites with a rubber spatula after each one.
Scrape the batter into a 10-inch angel food cake pan (tube pan). Do NOT grease the pan.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Rotate the pan in the oven half way through to ensure even baking.
Cool the cake upside down set on a wire rack for approximately 3 hours. Once cooled, run a knife around the outside of the pan and gently tap the sides until the cake releases.
Serve a spoonful of strawberry compote on top of a piece of angel food cake. Store both separately in an air tight container. Thin compote by heating in the microwave for a few seconds.

Nutrition

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

The post Lemon Angel Food Cake appeared first on What Molly Made.

Blueberry Muffins with Crumble Topping

Molly Thompson — Fri, 14 Jun 2024 12:00:00 +0000

Bakery Style Blueberry Muffins with Perfect Crumble Topping

There’s nothing better than biting into a soft, fluffy blueberry muffin with a sweet, buttery crumb topping. These muffins taste just like they came from a bakery—moist, packed with juicy blueberries, and topped with a golden, cinnamon streusel that takes them to the next level.

If you ever struggle with muffins that are too dense, too dry, or a streusel that melts into the batter, don’t worry. This foolproof recipe includes the best baking tips for a high-rise muffin top, and ensures your crumble topping stays perfectly crisp and golden every time.

If you love crumb topping, try coffee cake muffins, brown butter blueberry coffee cake, or gluten-free coffee cake next!

This blueberry muffin recipe is one of the best muffins I’ve ever had. The texture is soft and tender and the sweet, crumbly topping melts in your mouth.The burst of fresh berries makes them that much better. The muffin tops are hands down my favorite part!

Ingredients Notes

Crumb Topping

Granulated sugar and brown sugar: the combination adds sweetness and texture.
Melted butter: I like to use Kerrygold unsalted butter.
Flour: I tested these with Bob’s Red Mill 1:1 gluten-free flour too!

Blueberry Muffins

Flour: gluten-free works too.
Brown sugar: light or dark brown sugar both work.
Cinnamon, vanilla, and salt: for flavor again!
Baking soda and powder: to help them rise.
Milk: For a super fine crumb you can swap this for sour cream or greek yogurt.
Butter: use quality butter for the best flavor!
Eggs: to bind the batter together.
Blueberries: fresh blueberries are best but frozen blueberries work too (do not thaw).

How to Make Blueberry Muffins with Crumble Topping

Combine the crumb topping ingredients in a bowl.

Stir together the dry ingredients.

Whisk the wet ingredients in a separate large bowl.

Add the dry ingredients to the wet and mix until just combined.

Fold in the fresh or frozen (do not thaw) blueberries.

Rest the batter for 15 minutes, or up to an hour for best results.

Fill muffin tin almost all the way full. Pile with crumble topping.

Bake at high heat for 7 minutes then reduce the heat and finish baking.

Tips for the Best Blueberry Muffins

Bake the muffins at a higher temperature the first portion of the baking period then turn the oven temp down for the rest of the time.
Don’t over mix the batter. In fact, a little lumpy muffin batter is good, may even be ideal.
My muffin-expert friend, Beth, recommends filling every other muffin tin for tall domes.
Let the muffin batter rest for at least 15 minutes. If you have the time, cover them and refrigerate overnight. The flour absorbs the wet ingredients so the starches swell.
Pile these easy blueberry muffins sky high with crumble.You’re going to feel like it’s a lot of crumble. Don’t panic and trust that all the crumble is very necessary to this recipe. More crumble = better muffin.

How to Store

Allow the muffins to cool completely then store them in a freezer bag or airtight container at room temperature for a few days or in the fridge for up to one week.

Freezer: follow the same instructions as above and store in the freezer for up to three months. Thaw overnight and reheat in the microwave if desired.

More Muffin Recipes

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

Blueberry Muffins with Crumble Topping

These blueberry muffins with crumb topping are bursting with fresh blueberries and piled high with streusel topping for the perfect sweetness and cozy cinnamon flavors. Make this simple recipe when you’re craving a bakery style muffin!

Course Breakfast

Cuisine American

Diet Vegetarian

Keyword blueberry, easy muffins

Prep Time 23

Cook Time 17

Total Time 40

Servings muffins

Calories 473kcal

Author Molly Thompson

Ingredients

Crumb Topping

⅓ cup granulated sugar
⅓ cup brown sugar
1 teaspon cinnamon
¼ teaspoon salt
½ cup unsalted butter melted and cooled
1½ cups all purpose flour gluten-free if needed

Blueberry Muffins

1½ cups + 2 Tablespoons all purpose flour gluten-free if needed
½ cup brown sugar packed
2 teaspoons baking powder
1 teaspoon cinnamon
¼ tsp baking soda
¼ teaspoon salt
¾ cup milk any kind
⅓ cup unsalted butter melted and cooled
1 teaspoon vanilla extract
2 eggs room temperature
1 cup blueberries

Standard – Metric

Instructions

Line a 12-cup muffin tin with 10 paper liners or coat with nonstick spray. Set aside.
To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter then add flour. Stir using a rubber spatula just until moist.
⅓ cup granulated sugar, ⅓ cup brown sugar, 1 teaspon cinnamon, ¼ teaspoon salt, ½ cup unsalted butter, 1½ cups all purpose flour
In a medium bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
1½ cups + 2 Tablespoons all purpose flour, ½ cup brown sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, ¼ tsp baking soda, ¼ teaspoon salt
In a separate large bowl, whisk together milk, melted butter, vanilla and eggs. Add the dry ingredients to the wet ingredients and stir using a rubber spatula until just incorporated, being careful not to over mix. The mixture will be thick.
¾ cup milk, ⅓ cup unsalted butter, 1 teaspoon vanilla extract, 2 eggs
Add the blueberries to the bowl the dry ingredients were in and toss with 2 Tablespoons of flour. Fold them into the muffin batter to combine.
1 cup blueberries
Cover with a towel and let the batter rest for 15-20 minutes. During this time, preheat the oven to 425°F.
Use a large cookie scoop to carefull scoop the batter evenly into the prepared muffin tins almost all the way full. Sprinkle each muffin with as much crumb topping as you can fit. You can gently press it into the batter to help it stick, but down't over do it because we want to keep as much air in the batter as possible.
Bake muffins in preheated oven for 7 minutes, then reduce the heat to 350 degrees and bake another 11-14 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool in muffin tin for 15 minutes then remove from pan and cool completely on wire rack.

Notes

Gluten-free: use 1:1 gluten-free flour (I like Bob’s Red Mill or King Arthur’s Measure for Measure)

Dairy-free: use vegan butter and almond milk.

Storage: cooled muffins will last in an airtight container in the fridge for 3 days, in the fridge for 5 days and the freezer for up to 3 months.

Nutrition

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

The post Blueberry Muffins with Crumble Topping appeared first on What Molly Made.

BLT Pasta Salad

Molly Thompson — Sat, 08 Jun 2024 12:11:39 +0000

Bacon, lettuce, and tomato are a few of the delicious ingredients in this easy BLT pasta salad. It’s almost no-cook and comes together in minutes. You get all of the creamy, tomato, crunchy bacon flavors as the BLT sandwich, but in pasta salad form. Make this delicious side dish for summer BBQs, potlucks, or picnics!

What’s In BLT Pasta Salad?

If you’ve never experienced the deliciousness of the classic BLT sandwich, let’s break it down! BLT stand for “bacon lettuce and tomato.” The summer sandwich features toasted bread surrounding crispy bacon, fresh lettuce and juicy tomatoes all slathered with creamy mayo.

This BLT pasta salad recipe has everything in a classic BLT! And everything you want in a summer pasta salad side dish. It features the best summer produce, it’s quick to bring together, and it has every texture: juicy tomatoes, crisp lettuce, and crunchy bacon.

The only changes from sandwich to pasta salad are crunchy red onion to round out the flavor and a few fresh herbs and lemon juice in the dressing to brighten it up. I promise everyone at the potluck will be asking you for this recipe!

Need another pasta salad? Try Mexican street corn pasta salad, chicken caesar pasta salad, or roasted vegetable pasta salad next.

How to Make BLT Pasta Salad

Here are the quick steps with photos to make this BLT pasta salad! Skip to the recipe card for the exact instructions and measurements.

Cook bacon: Bake the bacon at 425 for about 20 minutes, until it’s nice and crispy. You could also make it in the air fryer.
Make dressing: mix all of the dressing ingredients in a mixing bowl.
Mix the pasta salad: Chop the rest of the ingredients and mix with al dente pasta and the chopped bacon. Toss with the dressing.
Serve: garnish with more bacon bits, fresh chives, and dill.

1. Cook the bacon

2. Make the dressing

3. Toss it all together

4. Serve and enjoy!

What Kind of Pasta To Use

The best pasta for pasta salad is a short and twisty one with lots of nooks and crannies to catch all the creamy dressing. Rotini and fusilli are classic pastas for pasta salad. But you can also use small shells, farfalle (bowtie), or gemelli.

Quality chickpea gemelli held up well when I tested it! I love to use chickpea pasta because it’s high in fiber and naturally gluten free.

I also love the extra twisty fuilli corti bucati I used in this Mexican street corn pasta salad.

Storing Leftovers

This BLT pasta salad is best served the same day, and even benefits from chilling in the fridge for 20-30 minutes. You can make this the same day and have it ready in the fridge for when guests comes.

You can store leftover pasta salad in an airtight container in the fridge for up to 3 days. The pasta starts to absorb the moisture of the dressing and will eventually dry out some. By day three, make extra dressing and serve it with the pasta salad for best results.

More Pasta Salad Recipes

Looking for more? Subscribe to my newsletter and follow along on Instagram or TikTok.

BLT Pasta Salad Recipe

Enjoy all the flavors of the classic BLT sandwich, like crispy bacon, juicy tomatoes, and crunchy lettuce in pasta salad form! This BLT Pasta Salad recipe comes together in minutes and is a delicious side dish for summer BBQs, potlucks, or picnics!

Course Side Dish

Cuisine American

Diet Gluten Free

Keyword pasta salad, potluck, summer bbq

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 201kcal

Author Molly Thompson

Equipment

Sheet Pan for cooking bacon
Large Mixing Bowl

Ingredients

Pasta Salad

10 slices bacon
1 lb short cut pasta such as rotini, fusilli, or bowtie I used chickpea gemelli
2 cups cherry tomatoes halved
3 cups shredded romaine lettuce or baby spinach
1 medium red onion finely chopped

Dressing

1 cup plain Greek yogurt or mayonnaise
1/3 cup sour cream
2 Tablespoons buttermilk or regular milk
1 Tablespoon lemon juice (about 1/2 a lemon)
1 Tablespoon fresh chopped dill
2 Tablespoons fresh chopped chives
1 teaspoon garlic powder
Salt and fresh cracked black pepper to taste

Instructions

Preheat the oven to 425°F and line a baking sheet with foil. Place a wire rack on top (optional) and lay the bacon flat. Bake for 20-25 minutes, until crispy. Transfer to a paper towel-lined plate to drain and cool. Chop cooked bacon into bite-sized pieces.
While it's cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
While the pasta and bacon are cooking, halve the cherry tomatoes, chop the lettuce and finely chop the red onion. Mix the dressing ingredients together in a medium bowl.
Add the pasta, bacon, lettuce, tomato, and red onion to a serving bowl. I like to reserve some of each to garnish at the end. Drizzle 3/4 of the dressing on top and toss to coat. Before serving, garnish with any remaining bacon, lettuce, and tomato. Drizzle with the remaining dressing, top with fresh dill and chives, serve and enjoy!

Nutrition

The post BLT Pasta Salad appeared first on What Molly Made.

Strawberry Popsicles

Molly Thompson — Sat, 25 May 2024 08:00:00 +0000

These easy strawberry popsicles are the perfect treat to cool down in the summer. You only need two simple ingredients; strawberries and honey. Just blend and freeze for a delicious, perfectly sweet, frozen treat.

I fell in love with homemade popsicles after attending a conference that had gourmet ice pops with real fruit and fresh flavor. Not to mention, grocery store popsicles are often loaded with sugar and expensive.

I came home and immediately started recreating popsicles at home. These fresh strawberry popsicles require mere minutes of prep time, but have so much fresh flavor and natural sweetness. You’re going to love them!

Why You’ll Love these Strawberry Popsicles

You only need 3 ingredients
Simple to make
No ice cream maker—just blend and pour!
Cheaper than store bought
Aren’t overly sweetened
The strawberry flavor really shines
Completely gluten-free and dairy-free
Delicious summertime treat

Love popsicles? Try these easy blueberry popsicles next.

Ingredients You Need

Here are the simple ingredients you need for this strawberry popsicle recipe. Jump down to the recipe card for the exact measurements.

Strawberries: fresh are great in the summer when they’re in season. Frozen (and thawed) work too!
Honey: use as much or as little as you’d like. You could also use maple syrup or granulated sugar.
Water: to help thin out and blend the strawberries.

How to Make Strawberry Popsicles

Here are the basic steps to make homemade strawberry popsicles. Skip down to the recipe card below for the full printable recipe.

Blend: add the strawberries, water, and honey to a high-speed blender or food processor. Blend until smooth and no large chunks are left.
Pour: distribute the popsicle mixture into the popsicle molds evenly.
Freeze: Add a popsicle stick then freeze until solid, about 4 hours.
Enjoy: run hot water around the outside of the popsicle mold to remove it easily. Enjoy one at a time or serve to a crowd!

1. Add to the blender

2. Blend until smooth

3. Pour into molds

4. Freeze for 4 hours

Tools You Need

Here are a few basic tools to make homemade popsicles. Once you’ve invested in them, you can repeat this with just about any fruit!

High-speed blender or food-processor (I love my Vitamix)
Popsicle molds of your choice:
- I used standard molds
- Round molds
- Ice pop bags
Popsicle sticks

Recipe Variations

You don’t have to stick to only strawberries for these homemade ice pops! Here are a few variations to switch things up:

Add 1/2 cup greek yogurt to make them creamy.
Swap the strawberries for another fresh fruit like blueberries, peaches, pineapple, or raspberries.
Try them with fresh herbs like basil or mint.

Can I Reduce the Sugar?

Besides adding flavor, sweeteners helps prevent ice crystals from forming in the popsicles. It also lowers the freezing point, which helps keep popsicles soft (rather than crunchy).

You definitely need a sweetener to achieve both of these things, so I wouldn’t omit it altogether, but you could reduce the amount to 1/4 cup with similar results.

Can I Use Frozen Strawberries Instead of Fresh?

You can use frozen strawberries if fresh ones aren’t available or in season. Both whole frozen strawberries and sliced frozen strawberries work. But, sliced strawberries thaw faster. Make sure you thaw them first. Just place them in a bowl at room temperature with the honey for about 20 minutes to help pull out the juices.

How Long Do They Take To Freeze?

You need to let these homemade strawberry popsicles freezer for a minimum of 4 hours, but ideally overnight for best results.

How to Store

Once they’re unmolded, lay them flat on a parchment lined baking sheet and freeze them solid for up to 1 week. For longer term storage, wrap each popsicle individually in plastic wrap and store in a freezer bag for up to 1 month.

More Easy Popsicles

Strawberry Popsicle Recipe

These easy strawberry popsicles are the perfect treat to cool down in the summer. You only need three simple ingredients; strawberries, water, and honey. Just blend and freeze for a delicious, perfectly sweet, frozen treat.

Course Dessert

Cuisine American

Diet Gluten Free, Low Calorie, Vegetarian

Keyword frozen, kid friendly, summer dessert

Prep Time 10

Freeze Time 4

Total Time 4 10

Servings popsicles

Calories 106kcal

Author Molly Thompson

Equipment

High speed blender or food processor Like a Vitamix
Popsicle molds
Popsicle sticks

Ingredients

2 lbs strawberries washed and sliced, (about 6 cups)
1/3 cup honey sugar works too
1/4 cup water

Instructions

Add the strawberries, honey, and water to a high-speed blender or food processor. Blend until smooth and no chunks remain, about 1 minute.
2 lbs strawberries, 1/3 cup honey, 1/4 cup water
Pour the mixture into popsicle molds and place the wooden popsicle sticks in about 1/2 way down. Place in the freezer for at least 4 hours, ideally overnight.
To remove the popsicles from the molds, run the popsicles under lukewarm water for 15-30 seconds. Store them flat on a sheet pan in the freezer for up to 1 week or wrap them individually in plastic wrap and store in a freezer bag for up to 1 month.

Notes

Frozen strawberries: you can use frozen instead of fresh! Let them thaw in a bowl and use as directed.

Nutrition

The post Strawberry Popsicles appeared first on What Molly Made.

Famous La Scala Chopped Salad

Molly Thompson — Sun, 05 May 2024 08:00:00 +0000

This La Scala Chopped Salad features crisp lettuce, salty salami, and a tangy dressing. This Beverly Hills recipe went viral for good reason—it’s fresh, crunchy, hearty, and so delicious. This is just like the original, so you can enjoy it at home!

Kim Kardashian made this famous salad recipe go viral for good reason. I love this salad so much I even turned it into an Italian pasta salad with salami.

The La Scala Chopped Salad is a legendary Italian chopped salad created by Chef Jean Leon, owner of the La Scala restaurant in Beverly Hills.

This famous salad recipe has been serving Hollywood stars since the 1950s and recently became popular at home thanks to Kim Kardashian and TikTok. Some people even call is the Kim Kardashian salad!

Why I Love This Famous La Scala Chopped Salad

Fresh ingredients that are easy to customize.
Just like the original recipe from Beverly Hills.
So many delicious flavors from the salty salami, rich mozzarella, and tangy dressing ingredients.
It’s healthy and low carb, but so satisfying.
It’s hearty enough for lunch on its own and easy to pair with protein.
You don’t have to be a famous celebrity to enjoy it at home!

Need another salad recipe? Try my shaved brussel sprout salad, cucumber tomato avocado salad, or quinoa salad with feta. And this chicken caesar pasta salad is high protein!

Ingredients You Need

Here are the simple ingredients for this La Scala chopped salad. Jump to recipe for exact measurements.

Dressing

Olive oil: the base of the salad dressing
Red wine vinegar: adds zip to balance it all out
Garlic: use fresh for the best flavor
Dijon mustard: an emulsifier that helps bring oil and vinegar together.
Kosher salt and black pepper
Pecorino Romano cheese: this is the classic cheese in the original recipe, but you can also use grated parmesan cheese

Salad

Iceberg and romaine lettuce: for crunch! Thinly shred it for best results.
Chickpeas: adds fiber and plant-based protein.
Italian salami: this is different than lunchmeat salami you find at the deli. It comes in a log (not pre-sliced), is hard, and will usually say “dry-aged.” I found it next to the specialty cheese section in our local grocery store. I like Boar’s Head Italian Salame.
Mozzarella cheese: buy fresh and shred it yourself or use pre-shredded to save time.

How to Make the Famous La Scala Chopped Salad

This is a step-by-step overview of this recipe with photos. Skip to the recipe card for exact measurements.

Make the Dressing

Add all of the ingredients to a small bowl or small jar. Shake everything together with a lid or use a whisk or spoon to stir all of the ingredients until combined.

Combine It All

Add all of the chopped lettuce, a can of chickpeas (drained and rinsed), Italian salami, and mozzarella cheese to a large bowl. Pour the prepared dressing on top and toss to coat.

Serve and Enjoy!

Enjoy this la scala salad recipe right away. Store leftovers in the fridge for 1-2 days. Store the dressing separately to prep in advance.

Quick Tips

Chop all of the ingredients the same size. Shred the lettuce and cut the salami into thin strips. This combined with the shredded mozzarella is what makes a chopped salad so good.
Soak the shredded lettuce in ice water for 5 minutes to make it extra fresh and crispy.
Buy pre-washed and shredded romaine and iceberg lettuce to save time.
Use quality ingredients for the best salad. There aren’t many of them, so make sure to use crisp iceberg lettuce, and quality salami and cheese.

How to Store

To make ahead: The entire famous chopped salad can be made ahead the day before, or you can prep all of the components.

Chop all of the ingredients ahead of time and keep it in an airtight container in the fridge. Make and store the dressing separately and toss just before serving. Perfect for meal prep!

To store: keep the leftovers in the fridge and enjoy within 1-2 days. Note: the dressing may cause the lettuce to wilt.

What Else Can I Use?

Add more Italian ingredients: throw in some sliced red onion, sun-dried tomatoes, thinly sliced bell pepper, pepperoncini.
Top the salad with grilled chicken breasts or grilled chicken thighs, or serve them on the side.
Vegetarian: Omit the salami to create a delicious vegetarian chopped salad.
Make it Greek: Add feta cheese, cherry tomatoes, Kalamata olives, artichoke hearts, or cucumbers.
Parmesan or Pecorino cheese
Pepperoni would be a good substitute for salami.
The La Scala restaurant uses dry mustard in the dressing, so use that if you prefer!

More Salad Recipes

Famous La Scala Chopped Salad Recipe

This famous La Scala Chopped Salad is so easy to make at home! Toss the dressing and all of the ingredients together and enjoy on its own as a main dish or healthy lunch, or serve it on the side with your favorite protein.

Course Dinner, Healthy, Salad, Side Dish

Cuisine American, Italian

Diet Diabetic, Gluten Free

Keyword easy salad, italian salad, low carb

Prep Time 20

Cook Time 0

Total Time 20

Servings servings

Calories 371kcal

Author Molly Thompson

Equipment

Large bowl
Small bowl or jar to mix the dressing

Ingredients

Dressing

⅓ cup extra virgin olive oil
3 Tablespoons red wine vinegar
2 cloves garlic minced
3 teaspoons Dijon mustard or 1 teaspoon dry mustard
½ teaspoon kosher salt and pepper
⅓ cup grated Pecorino Romano cheese or grated parmesan cheese

Salad

1 head shredded iceberg lettuce (5-6 cups)
1 head shredded romaine lettuce (4-5 cups)
1 (15-ounce) can chickpeas drained and rinsed
¼ lb ((4 ounces) Italian salami thinly sliced
2 cups shredded mozzarella cheese

Instructions

Add all of the salad dressing ingredients to a small bowl or small jar. Whisk everything together or close the lid and shake to combine.
⅓ cup extra virgin olive oil, 3 Tablespoons red wine vinegar, 2 cloves garlic minced, 3 teaspoons Dijon mustard, ½ teaspoon kosher salt and pepper, ⅓ cup grated Pecorino Romano cheese
To a large bowl, add the shredded lettuce, chickpeas, Italian salami, and mozzarella cheese. Pour the prepared dressing on top and toss to coat.
1 head shredded iceberg lettuce, 1 head shredded romaine lettuce, 1 (15-ounce) can chickpeas, ¼ lb ((4 ounces) Italian salami, 2 cups shredded mozzarella cheese
Enjoy this la scala salad recipe right away. Store leftovers in the fridge for 1-2 days. Store the dressing separately to prep in advance.

Video

Notes

Shortcuts: purchase pre-shredded lettuce to save time chopping.

Italian Salami: this is different than lunchmeat or shaved salami you will find at the deli. I found it next to the specialty cheese section in our local grocery store.

Nutrition

The post Famous La Scala Chopped Salad appeared first on What Molly Made.

Lavender Cupcakes

Molly Thompson — Mon, 05 Feb 2024 09:00:00 +0000

What I Love About These Lavender Cupcakes

Perfectly balanced with bright flavors
Soft, airy cupcakes infused with real culinary lavender
Topped with a silky honey buttercream frosting
Not overpowering, with just the right amount of lavender
Bakery-style muffins made right at home
Fun for showers, parties, or springtime

Love vanilla? Try this vanilla almond granola, salted pecan cobbler pie with vanilla bean whipped cream, or vanilla sweet cream cold brew recipe next.

I’ve been dying to make something with lavender. And let me tell you, these cupcakes are the real thing. A lot is happening in one tiny baked good, but somehow, it all works so well. They’re perfect for summertime parties — light and floral, but so sweet and delicious!

There are two very important factors when creating a cupcake: the actual cake, and the frosting. Your taste buds will love the lavender flavor of the cupcake and the light and airy buttercream infused with honey and almond flavors.

Looking for more cupcake recipes? Try these chocolate peanut butter pinata cupcakes or pumpkin cupcakes with cream cheese frosting next time!

Baking with Lavender

If you’re new to baking with lavender, here are a few important tips:

Pair lavender with vanilla, lemon, or honey to balance the floral notes.
Use culinary-grade dried lavender (not decorative or potpourri lavender).
A little goes a long way — too much can taste soapy or bitter.
Blending or pulsing the lavender with milk helps distribute the flavor evenly.

How to Make Lavender Cupcakes

Combine Milk and Lavender. Add milk and lavender to the bowl of a stand mixer or a food processor and pulse until well chopped.

Make Flour Mixture. Combine flour, baking powder, baking soda, and salt in a separate bowl and mix on low speed. Set aside.

Add Wet Ingredients. Cream the butter and sugar for 3 minutes then add the rest of the wet ingredients and beat to combined.

Combine the Cupcake Batter. Slowly add dry ingredients to the wet ingredients and beat to combine. Slowly pour in the lavender milk with the mixer on low speed.

Divide into Cupcake Pan. Fill each cupcake liner 3/4 way full so that they have room to rise without spilling over the sides of the pan.

Bake the Lavender Cupcakes. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Make the Honey Lemon Frosting. Beat the softened butter for 3 minutes. Sift in powdered sugar then add the heavy cream, lemon zest, and honey. Beat another 2-3 minutes, until light and fluffy. Add a small amount of purple gel food coloring to make it light purple. Top with lavender flowers.

Frost the Cupcakes. Transfer the frosting to a piping bag and use a piping tip (I used a 1A tip) to frost each cupcake. Top with a garnish of edible flowers.

Molly’s Tips

Use room temperature ingredients for best results. To get the perfect buttercream texture just make sure your butter is room temperature! Your finger should leave a small indent in the butter if you push down on it.
Don’t overfill the cupcake liners.
Whip the buttercream long enough. Give it a good whip for about 3 minutes to get the lumps out and then sift the confectioners’ sugar in the butter if you can (not required, but helpful).
Measure the ingredients correctly. Always weigh them with a kitchen scale when possible.

Freezing and Storing

Store cooled cupcakes in an airtight container for up to 4 days. You can freeze unfrosted cupcakes in an airtight container in the freezer for up to 3 months. Thaw overnight and frost as directed.

If you make these delicious lavender cupcakes, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

More Flavorful Desserts

Lavender Cupcakes

These lavender cupcakes are light and fluffy vanilla cupcakes infused with real lavender and vanilla bean, topped with a smooth honey buttercream frosting. This elegant floral cupcake recipe is perfect for spring gatherings, bridal showers, and special occasions.

Course Dessert

Cuisine American

Keyword buttercream, cupcakes, lavender

Prep Time 15

Cook Time 20

Total Time 35

Servings cupcakes

Calories 575kcal

Author Molly Thompson

Ingredients

Lavender Cupcakes

2 teaspoons dried edible lavendar (Note 1)
3/4 cup (177ml) milk any kind
1 2/3 (207g) cup cake flour (Note 2)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick; 113g) unsalted butter room temperature
1 cup (200g) granulated sugar
2 large egg whites room temperature
1/4 cup (60g) greek yogurt or sour cream room temperature
2 teaspoons vanilla extract
1/8 teaspoon lavender extract optional
1/2 vanilla bean sliced in half and seeds scraped out

Honey Buttercream Frosting

1 cup (2 sticks; 227g) unsalted butter room temperature
3-4 cups (360-480g) powdered sugar
1/4 cup (59ml) heavy cream
3 Tablespoons (63g) honey
1 teaspoon lemon zest
Pinch of salt to taste
Very small drop of purple gel food color optional

Instructions

Preheat oven to 350°F. Line a cupcake pan with 12 cupcake liners.
Place the lavender and milk in a blender and blend or pulse for a few seconds to blend the lavender into small bits.
2 teaspoons dried edible lavendar, 3/4 cup (177ml) milk
Whisk the cake flour, baking powder, baking soda, and salt in a medium bowl.
1 2/3 (207g) cup cake flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
In the bowl of a stand mixer with the paddle attachment, or large bowl with electric mixer, beat butter and sugar on high speed to cream for 2 minutes, until light and fluffy. Scrape down the bottom and sides of the bowl. Add the egg whites, vanilla extract, lavender extract and vanilla beans and beat on medium-high speed until smooth and combined, at least 2 minutes. Beat in the greek yogurt or sour cream and scrape down the bottom and sides of the bowl.
1/2 cup (1 stick; 113g) unsalted butter, 1 cup (200g) granulated sugar, 2 large egg whites, 2 teaspoons vanilla extract, 1/8 teaspoon lavender extract, 1/2 vanilla bean, 1/4 cup (60g) greek yogurt or sour cream
With the mixer running on low speed, gradually add the dry ingredients until just incorporated. Pour in the lavender milk with the mixer running on low until just combined, being careful not to over mix.
Fill each prepared muffin cup 2/3 of the way full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes completely before frosting.
To make the frosting, place room temperature butter in a large bowl and beat with an electric mixer until smooth, about 3 minutes. Sift in powdered sugar and add heavy cream, honey, lemon zest, salt, and optional food coloring. Beat until combined and no lumps remain, about 3 more minutes.
1 cup (2 sticks; 227g) unsalted butter, 3-4 cups (360-480g) powdered sugar, 1/4 cup (59ml) heavy cream, 3 Tablespoons (63g) honey, 1 teaspoon lemon zest, Pinch of salt, Very small drop of purple gel food color
Pipe frosting onto cupcakes using a piping bag or plastic bag with the tip cut off (I used Wilton 1A tip). Garnish with additional lavender or edible flowers if desired.

Notes

Note 1. Lavender. You can purchase culinary lavender buds in most grocery stores, or on Amazon.

Note 2. Cake Flour. Use this homemade cake flour if you don’t have any cake flour on hand.

Nutrition

FAQs

What do lavender cupcakes taste like?

They have a light floral flavor similar to vanilla with subtle herbal notes. When balanced correctly, lavender tastes delicate, not soapy.

Can I use fresh lavender instead of dried?

Yes, but dried culinary lavender is more concentrated and consistent in flavor.

Where can I buy culinary lavender?

Most grocery stores carry it in the spice aisle, or you can find it online labeled as “culinary lavender.”

Can I make lavender cupcakes ahead of time?

Yes! Bake the cupcakes 1–2 days in advance and store them unfrosted, then frost the day you plan to serve.

Can I make these without food coloring?

Absolutely. The purple color is optional and doesn’t affect the flavor.

The post Lavender Cupcakes appeared first on What Molly Made.