Most Popular | What Molly Made https://whatmollymade.com/category/recipes/best-of-recipes/ Good Food that Makes You Feel Good Too Thu, 05 Feb 2026 02:08:36 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.5 https://whatmollymade.com/wp-content/uploads/2024/02/cropped-wmm-favicon-green-32x32.png Most Popular | What Molly Made https://whatmollymade.com/category/recipes/best-of-recipes/ 32 32 Protein Cinnamon Roll Recipe https://whatmollymade.com/protein-cinnamon-rolls/ https://whatmollymade.com/protein-cinnamon-rolls/#comments Thu, 19 Sep 2024 08:00:00 +0000 https://whatmollymade.com/?p=59732 pulling a protein cinnamon roll out of the baking dish.

Ingredients You’ll Need How to Make This Protein Cinnamon Rolls Recipe Storage and Freezing More High-Protein Breakfast Recipes FAQs

The post Protein Cinnamon Roll Recipe appeared first on What Molly Made.

]]> pulling a protein cinnamon roll out of the baking dish.

Why You’ll Love These Protein Cinnamon Rolls

  • Easy to prep ahead of time and store in the fridge.
  • Doughy and delicious.
  • Simple pantry staple ingredients.
  • They taste just as delicious as a regular, more indulgent cinnamon roll.
  • Packed with 15g of protein!
  • Remind you of your childhood.
  • Light and fluffy texture just like pumpkin cinnamon rolls and maple pecan sticky buns.

Need another high protein breakfast? Try cottage cheese pancakes, protein french toast, cake batter protein balls or blended overnight oats next!

Ingredients You’ll Need

  • All-purpose flour: Substitute with King Arthur’s gluten-free bread flour if needed.
  • Vanilla protein powder: Should be sweetened. I use Be Well by Kelly Protein powder. Whey protein works, but can dry out the dough.
  • Granulated sugar: Adds sweetness and activates the yeast.
  • Whole milk: I like whole milk because it adds fat, but 2% or a plant-based milk works.
  • Instant yeast: Make sure you check the best-by-date to ensure the dough rises properly.
  • Egg: Use room temperature for best results.
  • Unsalted butter: adds richness to the dough and is important for a gooey filling.
  • Flax meal: Rich in Omega-3s and fiber. It’s optional though!
  • Light brown sugar: for the filling!
  • Cinnamon: Puts the cinnamon in cinnamon roll!
  • Cream cheese: Soften to room temperature before blending.
  • Powdered sugar: Sift it for best results and feel free to add more or less to reach your desired consistency.
Jump to Recipe

Love dessert with cream cheese frosting? Try gluten-free banana cake with cream cheese frosting, soft pumpkin cookies, or creme brulee cookies.

Recipe Variations

  • Make them gluten-free with King Arthur’s gluten-free bread flour.
  • Use a plant-based milk and dairy-free butter and cream cheese for a dairy-free option.
  • Substitute cinnamon with nutmeg.
  • Use dark brown sugar instead of light.
  • Add chopped pecans or raisins to the filling before spreading on the dough.

How to Make This Protein Cinnamon Rolls Recipe

  1. Whisk Dry Ingredients. Mix the dry ingredients in a large bowl.
  1. Combine Yeast. Melt butter and milk in the microwave until it reaches 110°F. Stir in the yeast.
  1. Make the Dough. Add the yeast mixture with the egg and stir to combine, until a dough forms. Let it rise for 30 minutes.
  1. Roll and Fill. Roll the dough out into a 12×15-inch rectangle. Spread on the soft butter and sprinkle with brown sugar and cinnamon.
  1. Roll the Dough. Starting at the long edge, roll the dough into a tight log.
  1. Cut the Cinnamon Rolls. Use unflavored dental floss to cut the dough into 12 cinnamon rolls. A serrated knife will work too.
  1. Add to Dish. Transfer the cinnamon rolls to a greased baking dish.
  1. Rise. Cover and let the cinnamon rolls rise for 1 hour, until doubled in size.
  1. Bake. Bake the cinnamon rolls for 25-30 minutes, until golden brown.
  1. Frost and Serve. Mix the frosting in a bowl and spread it on top of the warm cinnamon rolls.

Storage and Freezing

  • Storing: Store cinnamon rolls in an airtight container in the fridge for up to 5 days.
  • Freezing: Store baked cinnamon rolls in the freezer before icing them and place them in an airtight container or freezer bag for up to 3 months. Allow them to thaw in the fridge overnight, bake them at 350°F for 10-15 minutes and frost them when they are warmed through.

Helpful Baking Tips

  • Milk temperature: The milk should be between 100 and 100°F to activate yeast (don’t go over 113). Aim for about 45 seconds. It should feel warm to the touch.
  • Knead properly: The dough may seem shaggy at first but will start to come together. You also want to knead it in a little extra flour before rolling it out.
  • Flour the work surface. Generously flour the work surface before you roll out the dough. This prevents it from sticking to the countertop as you roll them into a log.
  • Use dental floss: Unflavored dental floss gives you the perfect clean cut when cutting cinnamon roll dough.

More High-Protein Breakfast Recipes

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Protein Cinnamon Rolls Recipe

This protein cinnamon rolls recipe delivers everything you love about classic cinnamon rolls. It has a soft, fluffy yeast dough, gooey cinnamon filling, and creamy frosting and over 15 grams of protein per roll. Made with protein powder and simple pantry ingredients, these rolls are perfect for meal prep, holiday mornings, or a high-protein breakfast that still feels indulgent.
Course Breakfast
Cuisine American
Diet Low Calorie, Vegetarian
Keyword christmas breakfast, high protein
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 12 cinnamon rolls
Calories 371kcal
Author Molly Thompson

Ingredients

Cinnamon Rolls

  • 2 cups all purpose flour
  • 1/3 cup flax meal optional
  • 3/4 cup protein vanilla powder
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 3/4 cup whole milk
  • 3 Tablespoons unsalted butter cubed
  • 2 1/4 teaspoons instant yeast (1 standard packet)
  • 1 large egg whisked, room temperature

Filling

  • 6 Tablespoons unsalted butter very soft
  • 1/2 cup light brown sugar packed
  • 1 Tablespoon cinnamon

Frosting

  • 8 ounces cream cheese room temperature
  • 1/2 cup vanilla protein powder
  • 1/4 cup powdered sugar
  • 1/4 cup milk

Instructions

  • Whisk the flour, protein powder, sugar, and salt in a large bowl.
    2 cups all purpose flour, 1/3 cup flax meal, 3/4 cup protein vanilla powder, 1/4 cup granulated sugar, 1 teaspoon salt
  • Pour the milk into a microwave-safe bowl and add the butter. Microwave for 45 seconds, until the butter mostly melts and the mixture is warm to the touch (about 110°F, but not higher). Whisk in the yeast until dissolved.
    3/4 cup whole milk, 3 Tablespoons unsalted butter, 2 1/4 teaspoons instant yeast
  • Pour the milk and butter mixture over the flour mixture and add the egg. Use a wooden spoon or rubber spatula to stir to combine, until a dough forms. It should turn shaggy and become difficult to stir. Turn the dough out onto a well floured work surface and use floured hands to knead the dough for 3-4 minutes. Add more flour as needed if the dough is soft or sticky. Place in a lightly greased bowl, cover, and rise for 15 minutes while you prep the filling ingredients. It should puff up slightly but not quite double in size.
    1 large egg
  • Turn the dough out onto a generously floured work surface and use a rolling pin to roll the dough into a 9×14-inch rectangle.
  • Spread the very soft butter over the dough, leaving a 1/2 inch border around the outside. Sprinkle with the brown sugar and cinnamon. Use your hands to spread it gently.
    6 Tablespoons unsalted butter, 1/2 cup light brown sugar, 1 Tablespoon cinnamon
  • Working from the long end, roll the dough into a log. Place your hands at each end of the log and give it a gentle squeeze to compact it slighty.
  • Cut into 10-12 even rolls. I like to use unflavored dental floss for best results. Or gently saw a sharp knife back and forth, being careful not to squish the edges down.
  • Place them in a greased 9×13-inch baking dish. Cover with a towel and place in a warm place for 60-90 minutes to rise, or until doubled in size. I like to preheat my oven to the lowest temperature, turn it off, then place the dough in the oven to rise. Remove them from the oven when they’re done rising.
  • Preheat the oven to 350°F. Bake for 25-30 minutes or until the tops are light golden brown. The internal temperature should be between 190-200°F. Let them cool while you make the icing.
  • Place the cream cheese, protein powder, milk and powdered sugar in a medium bowl and mash again with the fork then use a whisk to mix until smooth. Spread the frosting over the warm cinnamon rolls.
    8 ounces cream cheese, 1/2 cup vanilla protein powder, 1/4 cup powdered sugar, 1/4 cup milk

Notes

Protein Powder. I used Be Well by Kelly Vanilla Protein Powder. Whey protein dries out the dough slightly, but will still work. Make sure you use a sweetened one, especially for the frosting. Mine used monkfruit to sweetened.
Milk Temperature. The milk should be between 100-110°F to help activate the yeast. Any hotter and it can prevent rising. If you don’t have a thermometer to test, it should feel very warm to the touch, but not scolding.
Gluten-Free. swap the all-purpose flour for King Arthur’s gluten-free bread flour.
Dairy-Free. Use plant-based milk, butter, and cream cheese.
Storage. Store leftover cinnamon rolls in the fridge for up to 3 days. Reheat in the microwave before serving.
Make Ahead Instructions (Overnight). Make the dough through step 7. Place them in a greased baking dish, cover with plastic wrap and rest in the fridge overnight. In the morning, remove from the refrigerator and rise in a warm environment for 1 hour. Continue baking.
Freezer Instructions. Baked cinnamon roll (with or without icing) can be frozen for up to 3 months. Thaw overnight in the fridge and warm before serving. To freeze unbaked dough, follow instructions through step 9, but only bake them for 10 minutes at 375. Cool completely, cover, and freeze for up to 3 months. When you’re ready to bake them, let them thaw for 2-3 hours in the fridge and bake for 15-18 minutes. Serve with frosting.

Nutrition

Serving: 1cinnamon roll | Calories: 371kcal | Carbohydrates: 39g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 302mg | Fiber: 3g | Sugar: 18g | Vitamin A: 571IU | Vitamin C: 0.1mg | Calcium: 135mg | Iron: 1mg

FAQs

Can you prep these protein cinnamon rolls ahead of time?

This is the perfect recipe to prep the night before if you have the time so they’re ready to bake in the morning. Prep the rolls up until the second rise when they are rolled up in the pan with filling inside. Cover and refrigerate them overnight. If they have not risen enough by morning, leave them out at room temperature for a bit before placing them in the oven.

Why aren’t my cinnamon rolls fluffy?

If your cinnamon rolls are not fluffy, the yeast did not activate properly. To prevent this, be sure to knead the dough until it is just smooth and elastic, don’t overheat the milk, check the best-by-date on your yeast and be sure that your butter and eggs are at room temperature before incorporating.

Can I freeze them before baking?

Yes. Prepare the cinnamon rolls as usual, rolling, slicing, and placing them in a baking pan. Allow them to rise for about 20-30 minutes then place the tray in the freezer and let the rolls freeze solid (about 1-2 hours). Then transfer the rolls to an airtight container or a freezer-safe bag, and store for up to 3 months. When you’re ready to bake them, thaw them overnight in the fridge and bake them as the recipe instructs.

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]]> https://whatmollymade.com/protein-cinnamon-rolls/feed/ 3 Honey Glazed Bacon Wrapped Dates https://whatmollymade.com/bacon-wrapped-dates/ https://whatmollymade.com/bacon-wrapped-dates/#comments Sat, 10 Aug 2024 08:00:00 +0000 https://whatmollymade.com/?p=26583 bacon wrapped dates in a pan with honey glaze and rosemary

These glazed bacon wrapped dates with goat cheese are the perfect combination of sweet, salty, crispy, and creamy. They’re an…

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]]> bacon wrapped dates in a pan with honey glaze and rosemary

These glazed bacon wrapped dates with goat cheese are the perfect combination of sweet, salty, crispy, and creamy. They’re an easy appetizer to make for holiday parties, watch parties, and anytime you need a quick and easy snack.

Why You’ll Love these Bacon Wrapped Dates with Goat Cheese

I’ve always believed a great appetizer makes such an impact, and these glazed bacon wrapped dates do just that. I tinkered with glaze times more than once so you don’t have to: you get sticky, glossy edges without burning the honey. The juicy Medjool dates, creamy goat cheese, and crisp bacon hit every texture.

This is one of those recipes that impresses guests but feels easy enough to throw together last minute.

A few recipe highlights:

  • Crispy, crackly bacon that doesn’t go limp
  • A balance of sweet + salty + herbs
  • A one-bite party showstopper
  • Tips that help you avoid burnt glaze or soggy bacon

Looking for another easy appetizer recipe? Try fried goat cheese, whipped goat cheese, or caprese dip next.

Tested Tips Before You Start…

  • Allow the goat cheese to come to room temp before stuffing. This makes it easier to spread and stuff the dates.
  • Use a knife, small spoon or piping bag to fill the dates
  • Choose thin sliced bacon so it cooks and crisps quickly.
  • Brush glaze mid-bake, not at the beginning, so it doesn’t burn.
  • Watch closely the last 1–2 minutes as the glaze can burn.
  • Resting is non-negotiable. You’ll get a glossy set glaze vs. drippy mess.

Ingredients You’ll Need

  • Dates: I like large Medjool dates that you find near the produce section at the grocery store.
  • Goat cheese: It’s usually in the specialty cheese section.
  • Bacon: Thin bacon works better because it cooks quicker! I recommend the same for air fryer bacon wrapped chicken breast.
  • Optional honey glaze: Honey, rosemary, and thyme.
Jump to Recipe

How to Make Glazed Bacon Wrapped Dates

  1. Step 1: Stuff the Dates. Slice the large dates lengthwise. Add the goat cheese in the center. Optional: add a pecan halve.
  1. Step 2. Wrap in Bacon. Start the stuffed date at the end of the bacon and roll it tightly.
  1. Step 3. Bake and Glaze. Bake for 10 minutes, add the glaze if desired, flip and continue to bake until the bacon is cooked and crispy.

Need another Thanksgiving appetizer? Try sweet potato puffs, twisted bacon, or baked brie with fig jam.

Recipe Variations

  • Swap in blue cheese or cream cheese for goat cheese.
  • Use proscuitto (an Italian cured ham) instead of bacon.
  • Add a pecan to the goat cheese for some crunch.
  • Use maple syrup instead of honey to coat the bacon.
  • Use half the amount of dried herbs or leave it out completely.

Make-Ahead and Storage

Pit, stuff, and wrap the dates in bacon up to 8 hours before cooking. When you’re ready, remove from the fridge, make the honey herb topping and cook according to instructions.

Store in an airtight container in the fridge for up to 2 days. Reheat gently in oven or toaster oven, not the microwave which can soften the bacon.

More Goat Cheese Appetizers

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Glazed Bacon Wrapped Dates with Goat Cheese

These glazed bacon wrapped dates are stuffed with goat cheese, wrapped in thin bacon, and finished with a honey-herb glaze. They deliver the perfect balance of sweet, salty, and aromatic flavors. Crispy bacon, soft cheese, and sticky glaze make them a must for holiday apps, dinner parties, or cozy gatherings.
Course Appetizer
Cuisine American
Diet Gluten Free, Vegetarian
Keyword bacon, dates, goat cheese
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 16 dates
Calories 148kcal
Author Molly Thompson

Ingredients

  • 16 Medjool dates
  • 4-6 ounces goat cheese
  • 8 pieces thin sliced bacon cut in half
  • 1/4 cup honey
  • 1 Tablespoon fresh chopped rosemary
  • 1 Tablespoon fresh chopped thyme

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Slice the dates lengthwise, open them and discard the pit inside. Stuff each date with approximately 1 teaspoon of goat cheese. Pinch the sides of the dates together to seal the opening.
    4-6 ounces goat cheese, 16 Medjool dates
  • Cut each slice of bacon in half and place the date at one end and roll it tightly in the bacon. Repeat with each date and place on the prepared baking sheet seam side down.
    8 pieces thin sliced bacon
  • Bake in the preheated oven for 10 minutes.
  • While they're baking, mix the honey and herbs together in a small bowl. Remove the dates from the oven when they're done and drizzle or brush the honey onto the top of the dates, covering as much as possible.
    1/4 cup honey, 1 Tablespoon fresh chopped rosemary, 1 Tablespoon fresh chopped thyme
  • Bake for another 3-5 minutes, until the bacon is crisp and the honey bubbles. keep a close eye so that the honey on the bacon doesn't burn. Sprinkle with salt and serve warm or room temperature.

Notes

Make ahead: Pit, stuff and wrap the dates in bacon up to 8 hours before cooking. When you’re ready, remove from the fridge, make the honey herb topping and cook according to instructions.
Tips:
  • Allow the goat cheese to come to room temp before stuffing. This makes it easier to spread and stuff the dates.
  • Use a knife, small spoon or piping bag to fill the dates
  • Use a large, oven-safe pan or a cast-iron skillet.
  • Choose thin sliced bacon so it cooks and crisps quickly.

Nutrition

Serving: 1date | Calories: 148kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 99mg | Fiber: 2g | Sugar: 20g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Recipe FAQs

Can I make them in the air fryer?

You can make bacon wrapped dates in the air fryer and they are delicious! Preheat it to 390°F while you stuff the dates. Air fry for 10 minutes then glaze and cook for another 2-3 minutes. Watch closely so they don’t burn!

Can you reheat bacon wrapped dates?

Reheat bacon wrapped dates in the oven at 400 or air fryer at 390 until heated through and crispy, about 5-7 minutes.

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]]> https://whatmollymade.com/bacon-wrapped-dates/feed/ 2 Shaved Brussel Sprout Salad https://whatmollymade.com/shaved-brussel-sprout-salad/ https://whatmollymade.com/shaved-brussel-sprout-salad/#comments Sat, 13 Jul 2024 09:00:00 +0000 https://whatmollymade.com/?p=11298 shaved brussel sprout salad in a sering bowl

This shaved brussel sprout salad is topped with crisp apples, avocado, crunchy walnuts, sweet dates and creamy goat cheese. It’s…

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]]> shaved brussel sprout salad in a sering bowl

This shaved brussel sprout salad is topped with crisp apples, avocado, crunchy walnuts, sweet dates and creamy goat cheese. It’s finished with a tangy vinaigrette and is perfect for a make ahead lunch or holiday meal.

You only need 6 main ingredients to make this easy and delicious shaved brussels sprout salad. It’s inspired by the Uptown Salad at Northstar in Columbus becuase it includes all of the same ingredients, but uses brussel sprouts s the base.

The salad ingredients include a mix of sweet, savory, creamy, and crunchy, which come together in minutes for a delicious side.

It’s also impressive enough to serve as a min meal or cold lunch to take to work if you throw on some rotisserie chicken. Choose a method to quickly shave the brussels sprouts and you’re 15 minutes away from a delicious brussels sprout salad.

Why You’ll Love this Brussel Sprout Salad

  • Easy to put together! Shave the brussels sprouts (or use pre shredded brussels sprouts) and toss it all together.
  • Make-ahead friendly for lunches or holidays.
  • Packed with sweet and savory flavors.
  • Perfect texture thanks to creamy goat cheese and crunchy nuts.
  • Delicious Thanksgiving side dish.

Looking for more fresh, hearty salad recipes? Try this La Scala Chopped Salad or Quinoa Salad with Feta next.

Ingredients You Need

Here are the simple ingredients for this shaved brussels sprouts salad recipe. Skip to the recipe card for exact measurements.

Salad Ingredients

  • Brussel sprouts: wash well before using and peel any browned or broke out layers off before shredding.
  • Apples: I like honeycrisp apples because they’re sweet, but use any you have on hand.
  • Dates: for texture and extra sweetness. I love dates in salad, but dried cranberries work too.
  • Avocado: creamy avocado adds texture, fiber, and healthy fats.
  • Walnuts: for a crunch! But an other nut or even sunflower seeds work.
  • Goat cheese: adds creaminess and goes so well with the dates. Use parmesan cheese or blue cheese instead.

Dressing Ingredients

  • Olive oil: the base of the dressing.
  • Lemon and apple cider vinegar: adds acid to balance the dressing.
  • Dijon: an emulsifier to combine the oil and vinegar.
  • Maple syrup: sweetness to balance the acid. You could use honey as well.
  • Salt and pepper to taste.

How to Shred Brussel Sprouts

There are three really simple ways to shred brussel sprouts. It only takes a few minutes to shred them all! Make sure to wash, dry, trim, and remove any dead leaves before shredding.

  1. Food processor. Simply add them to the bowl of the food processor and turn on high for 10-20 seconds.
  2. Knife (my preferred method): thinly slice them lengthwise with a sharp knife.
  3. Mandolin:  but be very careful to keep the guard on so you don’t hurt your fingers.

How to Make Shaved Brussels Sprout Salad

Here are the simple steps with photos to make this shaved brussel sprout salad recipe in 15 minutes. Jump to the recipe card for the full instructions.

  1. Make the dressing: add all of the ingredients to a jar and whisk or close the lid and shake well. Store in the fridge.
  2. Shred brussels sprouts: trim the ends and remove any wilted or brown leaves. Use a sharp knife to thinly slice thengthwise. Or pulse in a food processor.
  3. Make the salad: add the brussels to a large bowl and add the dates, avocado, apples, goat cheese, and walnuts.
  4. Dress and serve: pour the dressing on top and toss gently before serving.
1. Shred brussel sprouts
2. Made the dressing
3. Make the salad
4. Pour the dressing on top and serve

Serve it with Panera autumn squash soup or blackened salmon.

Can You Eat Raw Brussel Sprouts?

Although you mostly see brussel sprouts being eaten cooked, they are totally safe to eat raw! Crispy brussel sprouts are a delicious side and a great way to serve whole brussel sprouts.

If you’re eating them raw I recommend shaving them or thinly slicing them like in this shaved brussel sprouts salad!

Quick Tips

  1. Buy pre-shredded brussels sprouts if you want to save time.
  2. Make the dressing in advance so it’s ready when you want to serve it.
  3. Shred the brussels sprouts up to 2 days in advance to prep it for a holiday.
  4. Add rotisserie chicken to the top to make it a full meal.
  5. Switch up the ingredients! Try dried cranberries, pumpkin seeds, almonds, or another type of cheese.

How to Store

Store leftover salad in an airtight container in the fridge for up to 2 days if the dressing is on it and up to 4 days if it’s undressed. Serve cold.

More Fresh Salads

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Shaved Brussel Sprout Salad Recipe

This shaved brussel sprout salad is topped with crisp apples, avocado, crunchy walnuts, chopped dates or cranberries and creamy goat cheese. It’s finished with a tangy mustard vinaigrette and makes a great healthy side dish or lunch with chicken on top.
Course Lunch, Side Dish
Cuisine American
Diet Gluten Free, Low Lactose, Vegetarian
Keyword thanksgiving side
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 5 servings
Calories 483kcal
Author Molly Thompson

Equipment

  • Sharp knife or food processor to shred the brussels sprouts
  • Jar or small bowl

Ingredients

Shaved Brussel Sprout Salad

  • 1 lb brussels sprouts washed and ends trimmed
  • 8 dates chopped small
  • 1 honeycrisp apple diced
  • 1/3 cup chopped walnuts
  • 1 avocado sliced
  • 4 ounces crumbled goat cheese

Salad Dressing

  • 2/3 cup extra virgin olive oil
  • 2 tablespoon fresh lemon juice (about 1/2 lemon)
  • 1/4 cup apple cider vinegar
  • 2 Tablespoons maple syrup or honey
  • 3 teaspoons dijon mustard
  • Salt and pepper to taste

Instructions

  • Add all of the dressing ingredients in a small glass jar with a lid and shake well or use. small bowl with a whisk.
    2/3 cup extra virgin olive oil, 2 tablespoon fresh lemon juice, 1/4 cup apple cider vinegar, 2 Tablespoons maple syrup, 3 teaspoons dijon mustard, Salt and pepper
  • To shave the brussel sprouts, thinly slice them lengthwise with a sharp knife. You can also pulse them in the food processor or carefully shred with a mandolin.
    1 lb brussels sprouts
  • Place the shredded brussel sprouts in a large bowl and add the dates, apples, walnuts, avocado and goat cheese. Pour the dressing on top and toss to coat. Serve right away.
    8 dates, 1 honeycrisp apple, 1/3 cup chopped walnuts, 1 avocado, 4 ounces crumbled goat cheese

Video

Notes

You can shred brussels sprouts up to two days in advance to save time.
Store in an air-tight container for up to twos day with the dressing and up to 4 without.

Nutrition

Serving: 1serving | Calories: 483kcal | Carbohydrates: 32g | Protein: 10g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Cholesterol: 10mg | Sodium: 145mg | Fiber: 9g | Sugar: 19g | Vitamin A: 1002IU | Vitamin C: 85mg | Calcium: 101mg | Iron: 3mg

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]]> https://whatmollymade.com/shaved-brussel-sprout-salad/feed/ 2 Coffee Cake Muffins with Cinnamon Swirl + Crumb Topping https://whatmollymade.com/coffee-cake-crumble-muffins/ https://whatmollymade.com/coffee-cake-crumble-muffins/#comments Fri, 14 Jun 2024 09:00:00 +0000 http://bestsandbites.com/?p=1198 coffee cake muffin unwrapped on a plate

Ingredients You’ll Need How to Make Coffee Cake Muffins More Muffin Recipes You’ll Love FAQs

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]]> coffee cake muffin unwrapped on a plate

Bakery-Style Coffee Cake Muffins (With Cinnamon Swirl & Crumb Topping)

If you love classic coffee cake but want something easier to serve and store, these coffee cake muffins are the answer. Each one is soft and moist inside, thanks to the right balance of wet ingredients and a smart resting period before baking.

The cinnamon swirl bakes into rich ribbons throughout the muffin, while a generous layer of brown sugar crumb topping bakes up golden and crisp on top.

This recipe is easy enough for beginner bakers, includes gluten-free and dairy-free substitutions, and bakes up tall and bakery-worthy, no stand mixer required. You’ll also love how well these freeze and reheat for busy mornings!

Looking for more cozy, crumbly, baked goods? Don’t miss gluten-free coffee cake, coffee cake cookies, or blueberry muffins with crumble topping, or browse our best healthy muffin recipes for more options.

Ingredients You’ll Need

  • All-Purpose Flour: Swap in 1:1 gluten-free flour for a celiac-friendly version.
  • Brown Sugar & Granulated Sugar: You’ll use both in the batter, the swirl, and the crumb topping.
  • Cinnamon: Woven into the batter, swirl, and topping for layered warmth.
  • Unsalted Butter: Use high-quality butter for the best flavor. We also tested these with dairy-free butter and they worked beautifully!
  • Milk: Whole milk or almond milk both work. You can also sub in Greek yogurt or sour cream.
  • Eggs: Room temperature helps blend evenly into the batter.
  • Vanilla Extract & Salt: Essential flavor boosters.
  • Baking Powder & Baking Soda: The combo helps muffins rise with soft centers and tall domes.
  • Powdered Sugar + Milk: Just a simple icing to drizzle on top.
Jump to Recipe

Love coffee cake? Try gluten-free coffee cake, brown butter blueberry coffee cake and pumpkin streusel muffins next.

How to Make Coffee Cake Muffins

  1. Make the Streusel Topping. In a large mixing bowl, combine both sugars, cinnamon, and salt. Whisk in the melted butter, then stir in the flour until it resembles clumpy sand. Set aside.
  1. Mix the Wet Ingredients. In a separate bowl, whisk together milk, melted butter, vanilla extract, and eggs. This is your wet base.
  1. Combine the Dry Ingredients. In another bowl, whisk together the flour mixture: flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
  1. Fold the Batter Together. Add the flour mixture to the wet ingredients and gently fold with a rubber spatula. Don’t over mix. Let the batter rest for 10 minutes- this activates the leavening and gives you tall muffin tops. After testing multiple batches, we found this step significantly improved rise and texture.
  1. Prepare the Swirl and Fill the Tins. Mix brown sugar and cinnamon in a small bowl for the swirl. Fill each muffin cup halfway, sprinkle with the swirl, then top with more batter until the muffin cups are nearly full.
  1. Top and Bake. Generously spoon the crumb topping over each muffin. Press gently so it sticks. Bake at 425°F for 5–7 minutes, then lower to 350°F and bake for 16–18 minutes. Muffins are done when a toothpick comes out with a few moist crumbs.
  1. Ice and Cool. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with icing and serve warm or at room temperature.

Tips for the Best Coffee Cake Muffins

  • Fill muffin cups generously. These are meant to be indulgent – don’t hold back on batter or crumb topping!
  • Let the batter rest. This simple trick helps the muffins rise tall and dome beautifully.
  • Start at high heat. That burst of heat activates the baking powder quickly for bakery-style muffins.
  • Don’t overmix. Stir just until the dry ingredients are incorporated to avoid tough muffins.
  • Use room temperature eggs. This helps everything combine smoothly for a soft, uniform crumb.

How to Store & Freeze

Store: Store coffee cake muffins in an airtight container at room temperature for 3-4. Place a paper towel on top of them before closing the lid to prevent them getting soggy.

Refrigerate: For longer storage, keep them in an airtight container in the fridge for up to 1 week.

Freeze: place them on a baking sheet in the freezer for an hour. Transfer to a freezer bag or airtight container freeze for up to 2 months.

Reheat: Let them thaw overnight in the fridge and reheat in the microwave.

If you make this recipe, 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 Muffin Recipes You’ll Love

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Coffee Cake Muffins with Cinnamon Swirl + Crumb Topping

These bakery-style coffee cake muffins have a rich cinnamon swirl, soft tender crumb, and thick streusel topping. They're just like classic coffee cake, but in grab-and-go form. Made with simple pantry ingredients and a tested batter-rest method, they bake tall, stay moist, and freeze beautifully for busy mornings.
Course Breakfast, Dessert, Snack
Cuisine Breakfast
Diet Vegetarian
Keyword coffee cake, coffee cake muffins, easy muffins
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 327kcal
Author Molly Thompson

Ingredients

Crumb Topping

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

Coffee Cake Muffins

  • 1 1/2 cups all purpose flour gluten-free if needed
  • 1/2 cup brown sugar packed
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup unsalted butter, melted
  • 2 teaspoons vanilla
  • 2 large eggs

Cinnamon Swirl

  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon

Icing

  • 1/4 cup powdered sugar
  • 2-3 teaspoons milk
Standard – Metric

Instructions

  • Preheat the oven to 425°F. Line a 12-cup muffin tin with paper liners then spray with nonstick spray. Set aside.
  • Crumb topping: Combine the sugars, cinnamon and salt in a medium bowl. Whisk in melted butter then stir in the flour using a rubber spatula. Set aside while you make the muffin batter.
    1/3 cup granulated sugar, 1/3 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/2 cup unsalted butter, 1 1/2 cups all purpose flour
  • Dry ingredients: In a medium bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
    1 1/2 cups all purpose flour, 1/2 cup brown sugar, 2 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon salt
  • Wet ingredients: In a large bowl, whisk together the milk, melted butter, vanilla and eggs.
    3/4 cup milk, 1/3 cup unsalted butter, melted, 2 teaspoons vanilla, 2 large eggs
  • Finish the batter and rest: Add the dry ingredients and stir with a rubber spatula until just incorporated, being careful not to over-mix. Let the muffin batter rest for 10 minutes. This activates the baking powder and develops the gluten for tall muffin tops.
  • Scoop and bake: In a small bowl, combine the brown sugar and cinnamon for the cinnamon swirl. Carefully scoop half the batter into the prepared muffin pan. Sprinkle the cinnamon swirl in the middle of each then top with the remaining batter almost all the way to the top.
    1/2 cup brown sugar, 2 teaspoons cinnamon
  • Add crumb topping and bake: Generously top each with the reserved crumb topping, using your fingers to gently press the crumbs into the batter to help it stay in place while baking. It will be a lot of crumb topping on each muffin. Bake muffins at 425°F for 7 minutes, then reduce the heat to 350°F degrees and bake another 16-18 minutes, until set and a toothpick inserted in the center comes out with a few moist crumbs.
  • Icing: Combine powdered sugar and milk in a medium bowl and whisk until smooth. If the glaze is too thin, add more confectioners' sugar as needed.
    1/4 cup powdered sugar, 2-3 teaspoons milk
  • When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin using a small spoon.

Video

Notes

  • Let the batter rest. This simple trick helps the muffins rise tall and dome beautifully.
  • Start at high heat. That burst of heat activates the baking powder quickly for bakery-style muffins.
  • Don’t overmix. Stir just until the dry ingredients are incorporated to avoid tough muffins.
  • Use room temperature eggs. This helps everything combine smoothly for a soft, uniform crumb.
  • Fill muffin cups generously. These are meant to be indulgent – don’t hold back on batter or crumb topping!

Nutrition

Serving: 1muffin | Calories: 327kcal | Carbohydrates: 46.4g | Protein: 5g | Fat: 13.9g | Cholesterol: 65.2mg | Sodium: 246.5mg | Fiber: 1.1g | Sugar: 21.3g

FAQs

What’s the difference between coffee cake muffins and regular muffins?

Coffee cake muffins are topped with streusel and often include a cinnamon sugar swirl, inspired by traditional coffee cake.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend like Bob’s Red Mill. We tested this version and it turned out soft and moist.

Why didn’t my crumb topping stay on?

Be sure to press it gently into the batter before baking. If it’s too loose, it may slide off during the rise.

Why are my muffins dry?

Overmixing or overbaking are common causes. Also, be sure to use enough fat (butter or oil) and don’t skip the resting step.

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

The post Coffee Cake Muffins with Cinnamon Swirl + Crumb Topping appeared first on What Molly Made.

]]> https://whatmollymade.com/coffee-cake-crumble-muffins/feed/ 28 Fiesta Lime Shrimp Bowl https://whatmollymade.com/shrimp-bowls/ https://whatmollymade.com/shrimp-bowls/#comments Tue, 28 May 2024 08:00:00 +0000 https://whatmollymade.com/?p=29461 shrimp bowl with rice, corn, jalapeno, avocado, and tomato

These shrimp rice bowls are the kind of healthy weeknight dinner that feels fresh and satisfying but still comes together…

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]]> shrimp bowl with rice, corn, jalapeno, avocado, and tomato

These shrimp rice bowls are the kind of healthy weeknight dinner that feels fresh and satisfying but still comes together in about 20 minutes. We make this shrimp rice bowl all the time for Taco Tuesday, quick lunches, or easy meal prep because the toppings and sauces are endlessly customizable.

Quick Overview: How to Make a Shrimp Bowl

This shrimp bowl comes together in three simple steps:

  1. Toss shrimp with olive oil, lime juice, and spices to marinate.
  2. Cook the shrimp in a hot skillet for about 2–3 minutes per side until pink and opaque.
  3. Assemble the bowls with rice, vegetables, avocado, corn, and the cooked shrimp, then drizzle with creamy jalapeno dressing.

Because shrimp cooks so quickly, the entire dinner can be ready in about 20 minutes.

Love healthy rice bowls? Try these quick and easy air fryer salmon bites over rice or make a simple ground turkey teriyaki rice bowl with coconut rice.

Why This Shrimp Bowl Recipe Works

This shrimp bowl hits the perfect balance of fresh, flavorful, and satisfying while still being easy enough for busy weeknights.

  • Quick-cooking protein: shrimp cooks in about 5 minutes, making it ideal for fast dinners
  • Bright Mexican-inspired flavors: lime juice, smoked paprika, cumin, and cilantro keep the shrimp flavorful without heavy sauces
  • Customizable bowl format: you can add or swap toppings depending on what you have in the fridge
  • Naturally high-protein and gluten-free: a balanced dinner with healthy fats, fiber, and lean protein

It’s the kind of meal that feels fresh and vibrant but still filling enough to keep everyone satisfied.

One of my favorite things about seafood for an easy dinner is how quick it cooks. This blackened salmon is done in 15 minutes and these shrimp rice bowl can be done in under 20.

It’s no secret we’re obsessed with Mexican recipes in our house (see cilantro lime chicken, one pot taco pasta, carne asada tacos, chorizo tacos, and crispy instant pot carnitas carnitas). We love a good Taco Tuesday meal any day of the week. This recipe features all the best fiesta ingredients.

Don’t forget to top your shrimp bowl with your favorite toppings and sauces like avocado crema or creamy jalapeno ranch dressing.

Ingredients for Shrimp Bowls

This shrimp bowl recipe uses simple ingredients you can find at any grocery store. The combination of citrus-marinated shrimp, fluffy rice, and fresh toppings creates a balanced bowl with protein, healthy fats, and lots of flavor!

Shrimp Marinade

  • Olive oil (or avocado oil)
  • Lime juice
  • Spices: smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, cayenne pepper
  • Fresh cilantro

Shrimp Rice Bowl

How to Make A Shrimp Bowl

Be sure to head to the recipe card below for step by step instructions and a video showing you how to make this!

  1. Start by marinating the shrimp. Add the olive oil, lime juice, spices and cilantro to a bowl. Pat the shrimp dry, then add it to the marinade and toss to coat. Cover and marinate in the fridge for 15 minutes.
  2. While it’s marinading, assemble the shrimp bowls. Make the rice according to package instructions (I like minute rice), then top with fresh ingredients.
  3. To cook the shrimp, heat a large skillet over medium-high heat (no oil needed). When it’s hot, add the shrimp to the pan in an even layer and cook for 2-3 minutes on one side, flip and cook for another 2-3 minutes on the other side. Remove the shrimp from the heat and stir the shrimp to fully coat it in any sauces that are in the pan.
  4. Add the shrimp to your assembled bowl and top with more lime juice, fresh cilantro and creamy cilantro ranch if desired.

Common Mistakes to Avoid When Cooking Shrimp

Shrimp cooks very quickly, so a few small mistakes can make it tough or rubbery.

Overcooking the shrimp: Shrimp only needs about 4–6 minutes total. As soon as it turns pink and forms a loose “C” shape, it’s done.

Cooking in a crowded pan: If the shrimp overlaps, it steams instead of searing. Cook in a single layer for the best texture.

Using pre-cooked shrimp: Pre-cooked shrimp often becomes rubbery when reheated. Raw shrimp gives the best flavor and texture.

Skipping the marinade: Even a quick 10–15 minute marinade helps the shrimp absorb the lime and spices.

Tips for Cooking Shrimp

What shrimp to buy

To save time, buy shrimp that’s already peeled and deveined. Most of the time the shrimp at the seafood counter is already previously frozen, so I like to opt for the shrimp that’s in the freezer section. You can buy it with the tail on or off. The tail looks pretty and you can cook the shrimp with them on, but you’ll want to take them off to eat them.

Shrimp is a gray color when it’s raw

Before cooking, the raw shrimp will be a gray color (so don’t buy the already cooked shrimp from the seafood counter:)).

How to know when shrimp is done cooking

Keep an eye on the shrimp the entire time because of how quickly it cooks (5-6 minutes total). It will turn an opaque and pink color when it’s done and curl to form a loose “C” shape.

How to thaw frozen shrimp

You can either place it in the fridge on a paper towel overnight or my favorite option, transfer the shrimp to a sealed plastic bag and put it in a large bowl full of cold water then place another bowl on top to weigh it down. This method takes about 1-2 hours to thaw.

What goes in a shrimp bowl?

A shrimp bowl usually includes seasoned shrimp, a grain base like rice or quinoa, fresh vegetables, and a flavorful sauce. Popular toppings include avocado, corn, tomatoes, red onion, and cilantro with sauces like lime crema, cilantro ranch, or spicy mayo.

Looking for more healthy bowls? Try burger bowls, salmon rice bowls, or this turkey teriyaki rice bowl next.

If you love this recipe, don’t forget to leave a star rating and comment with a review. I’d love to hear and connect with you!

More Shrimp Recipes

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Fiesta Shrimp Rice Bowl

This fiesta shrimp bowl recipe is a fast, flavor-packed dinner made with lime-marinated shrimp, fluffy rice, and fresh toppings like avocado, tomatoes, and fire-roasted corn. The shrimp cooks in about 5 minutes in a hot skillet, then gets layered over cilantro lime rice with crunchy vegetables and a creamy dressing.
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Diet Gluten Free
Keyword healthy tacos, meal prep, shrimp dinner
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 bowls
Calories 472kcal
Author Molly Thompson

Ingredients

Shrimp Marinade

  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoon lime juice (about 1 large lime)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (more if you want it more spicy)
  • 2 tablespoons fresh chopped cilantro
  • 1 lb raw shrimp peeled and deveined

Shrimp Rice Bowl

  • 2 cups cooked white rice (I like Minute Rice but you can also use quinoa, brown rice or lettuce)
  • 1/4 cup diced red onion
  • 1/2 cup diced cherry tomatoes
  • 1 jalapeno sliced (optional)
  • Fresh chopped cilantro
  • 1 large avocado sliced
  • 1 (15 ounce) can fire roasted corn draineda
  • To serve: Homemade creamy jalapeno ranch or store bought cilantro ranch

Instructions

  • Start by marinating the shrimp. Add the olive oil, lime juice, spices and cilantro to a bowl medium bowl. Pat the shrimp dry, then add it to the marinade and toss to fully coat. Cover and marinate in the fridge for 15 minutes.
  • While it’s marinading, assemble the shrimp bowls. Make the rice according to package instructions (I like minute rice), then top with desired toppings.
  • To cook the shrimp, heat a large skillet over medium-high heat (no oil needed). When it’s hot, add the shrimp to the pan in an even layer and cook for 2-3 minutes on one side, flip and cook for another 2-3 minutes on the other side. The shrimp will turn an opaque and pink color and form a loose “C” shape when it’s done. Remove the shrimp from the heat and stir to fully coat it in any sauces that are in the pan.
  • Add the shrimp to your assembled bowl and top with more lime juice, fresh cilantro and creamy cilantro ranch if desired. See recipe notes for meal prepping.

Video

Notes

How to meal prep: follow the directions all the way through and divide into 4 separate meal prep containers. Serve cold for dinners or lunch.
Creamy cilantro lime jalapeno dressing (dairy free): mix up all of the ingredients in the food processor!
 

Nutrition

Serving: 1bowl | Calories: 472kcal | Carbohydrates: 53g | Protein: 28g | Fat: 17g | Cholesterol: 182.5mg | Sodium: 585mg | Fiber: 6.6g | Sugar: 4g

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]]> https://whatmollymade.com/shrimp-bowls/feed/ 61 Creamy Chicken and Gnocchi https://whatmollymade.com/one-pan-creamy-chicken-and-gnocchi/ https://whatmollymade.com/one-pan-creamy-chicken-and-gnocchi/#comments Mon, 13 May 2024 08:00:00 +0000 https://whatmollymade.com/?p=40006 creamy chicken gnocchi in a skillet

Ingredient Notes How to Make Creamy Chicken Gnocchi Variations and Add-Ins Quick Tips If you make this recipe, I’d love…

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]]> creamy chicken gnocchi in a skillet

Creamy Chicken and Gnocchi Is the Coziest One Pan Dinner

Gnocchi lovers (or anyone who loves a cozy meal), this one is for you. Grab a glass a wine, some cozy sweatpants, and get ready to enjoy a delicious weeknight staple. There’s just something about those little dumplings that warm the soul!

This one pan creamy chicken and gnocchi recipe features tender chicken breasts nestled in a creamy sauce with pillowy gnocchi, spinach, and sun-dried tomatoes.

Serve this with a side of garlic bread or a simple kale salad, and you’ve got a meal that feels restaurant-worthy but requires minimal effort.

One pot meals are a staple around here like garlic parmesan chicken pasta and creamy lemon chicken orzo.

Do you love gnocchi? Try chicken alfredo gnocchi bake, creamy chicken gnocchi soup, or Tuscan sheet pan gnocchi next!

Ingredient Notes

  1. Seasoning: Italian seasoning and red pepper flakes gives it tons of flavor. 
  2. Boneless skinless chicken breasts: chicken thighs work too.
  3. Shallot and garlic: both of these create the base of the sauce.
  4. White wine and lemon: the acid in white wine and lemon juice balances out this dish.
  5. Gnocchi: store bought or gluten-free gnocchi (I like Delallo) work. You can also use my quick homemade cauliflower gnocchi.
  6. Parmesan cheese: the salty richness gives the creamy sauce a ton of flavor. Bonus points for letting the parmesan rind simmer in the sauce.
  7. Heavy cream: another creamy thickener to richen the sauce.
  8. Fresh spinach and sun-dried tomatoes: adds greens, color, and extra flavor, just like creamy tuscan chicken.

How to Make Creamy Chicken Gnocchi

  1. Season and sear the chicken: Drizzle with olive oil and toss it with spices. Pan fry it in a large skillet, like a cast iron skillet, on both sides until it reaches an internal temp of 165°F, 4-5 minutes on each side. Transfer to a cutting board.
  2. Saute shallots and garlic: Melt butter in the same skillet then saute the shallot and garlic. Deglaze the pan with white wine, then add the chicken broth and simmer to reduce.
  3. Make the creamy sauce with gnocchi: Stir in the heavy cream and uncooked gnocchi and simmer to cook. The starch from the gnocchi also thickens the sauce.
  4. Add the spinach and parmesan: Stir in the parmesan cheese, spinach, lemon juice, and sun-dried tomatoes, and cook to wilt the spinach.
  5. Finish and serve: Nestle the chicken back into the pan with the creamy sauce and gnocchi and serve with fresh herbs.
1. Season and sear chicken
2. Cook onion and garlic
3. Make the creamy sauce
4. Stir in spinach and tomatoes
5. Serve and enjoy!

Variations and Add-Ins

  • Chicken breasts: use chicken thighs or skip the steps to sear the chicken and use rotisserie chicken instead.
  • More veggies: Add baby bella mushrooms to onion and garlic. Tuscan kale is a great swap for baby spinach.
  • Dairy-free or gluten-free: use vegan butter, nutritional yeast, and coconut cream. I’ve tested this with Delallo gluten-free gnocchi.

Quick Tips

  • Slice the chicken in half lengthwise and/or pound it to an even thickness for even cooking. I recommend this for my Boursin chicken too!
  • Add a few tablespoons of water to the skillet with the chicken if it’s starting to burn before the chicken is cooked through all the way.
  • Use an instant-read thermometer and pull the chicken just before 165°F (it will continue cooking slightly as it rests).
  • Use high-quality chicken stock or broth. The better the quality, the richer and more flavorful the sauce.

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Remember the gnocchi will continue to release starch and thicken the sauce over time. I don’t recommend freezing leftovers because the texture of the sauce will change as it defrosts because of the dairy.

Reheat in a saute pan over medium-low heat, adding additional chicken broth or cream to thin out the sauce as needed.

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

Love one pot meals? Try buffalo chicken pasta, one pot taco pasta, or creamy white chicken lasagna soup next.

More Gnocchi Recipes

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Creamy Chicken and Gnocchi

Creamy chicken and gnocchi is the ultimate cozy, one-pan meal with tender bites of chicken and pillowy gnocchi smothered in a rich, garlicky cream sauce. Ready in 30 minutes, it’s a weeknight dinner win—so easy, you’ll want to make it again and again!
Course Dinner, Main Course
Cuisine American, Italian
Keyword 30 minute meal, baked chicken, gnocchi, one pan, one pot
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 639kcal
Author Molly Thompson

Equipment

  • Deep skillet or saute pan

Ingredients

  • 2 teaspoons Italian seasoning
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 lb chicken breasts or boneless skinless chicken thighs
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 1 medium shallot thinly sliced
  • 3 cloves garlic minced
  • 1/4 cup white wine (or chicken broth)
  • 3/4 cup chicken broth
  • 16 oz potato gnocchi gluten-free if needed
  • 1 cup heavy cream
  • 2 cups baby spinach chopped
  • 4 oz sun-dried tomatoes sliced
  • 1/4 cup Parmesan cheese

Instructions

  • Season chicken: pat the chicken dry then drizzle with 1 Tablespoons of olive oil and coat with the Italian seasoning, red pepper flakes, and salt.
    2 teaspoons Italian seasoning, 1 teaspoon Kosher salt, 1/4 teaspoon red pepper flakes, 2 Tablespoons olive oil
  • Sear chicken: Heat another Tablespoon of oil in a deep skillet over medium-high heat. Pan fry the chicken until the internal temperature reaches 165°F, 4-5 minutes on each side. Transfer to a clean plate or cutting board.
    2 Tablespoons unsalted butter, 1 1/2 lb chicken breasts
  • Cook the onion and garlic: Melt butter over medium heat in the same skillet. Cook the shallot until soft, 2-3 minutes, then add the minced garlic and cook until fragrant, 1-2 minutes.
    1 medium shallot, 3 cloves garlic
  • Creamy sauce: Deglaze the pan with white wine and scrape any brown bits from the bottom. Stir in the chicken broth and simmer over low heat for 3-4 minutes to reduce.
    1/4 cup white wine, 3/4 cup chicken broth
  • Cook gnocchi: Stir in the heavy cream and uncooked gnocchi and simmer until the sauce thickens and gnocchi is cooked through, 3-4 minutes.
    16 oz potato gnocchi, 1 cup heavy cream
  • Add spinach: Stir in the spinach, sun-dried tomatoes, a squeeze of lemon, and parmesan cheese and stir until the cheese is melted and spinach wilts.
    2 cups baby spinach, 4 oz sun-dried tomatoes, 1/4 cup Parmesan cheese
  • Finish and serve: Slice the cooked chicken into strips or bite-sized pieces and add it back to the creamy gnocchi and top with fresh cracked black pepper, parsley or fresh thyme.

Video

Notes

Dairy-free: use vegan butter, nutritional yeast, and coconut cream.
Gluten-free: find a gluten-free gnocchi (we like Delallo) or try cauliflower gnocchi or sweet potato gnocchi (like Trader Joe’s). Cauliflower gnocchi may alter the thickening of the cream sauce so see the recipe notes below for options.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Remember the gnocchi will continue to release starch and thicken the sauce over time. Add more cream or chicken broth when reheating to thin the sauce if needed.
*Nutrition information is based off of 4oz (113g) of cooked chicken and 1/6 of the gnocchi. The pictures show 4 large chicken breasts, which are larger than 4-ounce portions, so adjust the nutrition information accordingly if you are serving large chicken breasts.
MyFitnessPal: Search creamy chicken gnocchi – whatmollymade to save and log this recipe.

Nutrition

Serving: 1serving (113g chicken and 1/6 gnocchi) | Calories: 639kcal | Carbohydrates: 45g | Protein: 32g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 133mg | Sodium: 804mg | Fiber: 6g | Sugar: 11g | Vitamin A: 202.4IU | Vitamin C: 12.2mg

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]]> https://whatmollymade.com/one-pan-creamy-chicken-and-gnocchi/feed/ 28 Famous La Scala Chopped Salad https://whatmollymade.com/la-scala-chopped-salad/ https://whatmollymade.com/la-scala-chopped-salad/#comments Sun, 05 May 2024 08:00:00 +0000 https://whatmollymade.com/?p=44270 la scala chopped pasta salad in a bowl

This La Scala Chopped Salad features crisp lettuce, salty salami, and a tangy dressing. This Beverly Hills recipe went viral…

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

]]> la scala chopped pasta salad in a bowl

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

  1. 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.
  2. Soak the shredded lettuce in ice water for 5 minutes to make it extra fresh and crispy.
  3. Buy pre-washed and shredded romaine and iceberg lettuce to save time.
  4. 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

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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 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 6 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

Serving: 1serving | Calories: 371kcal | Carbohydrates: 13.8g | Protein: 24.7g | Fat: 24.7g | Cholesterol: 36.5mg | Sodium: 1216mg | Fiber: 4.6g | Sugar: 1.6g | Vitamin A: 136.5IU | Vitamin C: 1.7mg

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]]> https://whatmollymade.com/la-scala-chopped-salad/feed/ 104 Chocolate Chip Oatmeal Muffins https://whatmollymade.com/healthy-oatmeal-chocolate-chip-muffins/ https://whatmollymade.com/healthy-oatmeal-chocolate-chip-muffins/#comments Thu, 01 Feb 2024 09:00:00 +0000 http://bestsandbites.com/?p=508 oatmeal chocolate chip muffins in a muffin tin

These chocolate chip oatmeal muffins have big muffin tops, just like a bakery, thanks to two simple tips. Soaking the…

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]]> oatmeal chocolate chip muffins in a muffin tin

Why You’ll Love these Chocolate Chip Oat Muffins

  • Kids love them (chocolate!)
  • Easy to make—no mixer needed.
  • Dome-like bakery muffin tops
  • Super soft and moist texture
  • A viral recipe on Instagram!
  • Easy to make gluten-free.
  • Customize with healthy ingredients like whole wheat flour, coconut sugar, and coconut oil.

These chocolate chip oatmeal muffins have big muffin tops, just like a bakery, thanks to two simple tips. Soaking the oats gives these easy muffins the softest texture, and they’re filled with pools of melted chocolate. They went viral for a reason!

If you’re looking for the best oatmeal chocolate chip muffin recipe, you can stop the search. These hearty muffins are a great way to start your day!

Grab this fluffy muffin on your way out the door or sit and enjoy it with a cup of coffee. It also makes the perfect snack for that mid-afternoon when kids get home from school.

Looking for more muffin recipes? Try gluten-free pumpkin muffins, healthy banana muffins, or gluten-free morning glory muffins next!

Ingredients You Need

  • Old-fashioned rolled oats: I like Bob’s Red Mill gluten-free oats
  • Milk: any type works—regular or plant milk.
  • All-purpose flour: whole wheat flour or gluten-free 1:1 baking flour are great options.
  • Baking powder and soda: to help them rise.
  • Salt and vanilla: for flavor.
  • Butter: use unsalted to control the salt in the recipe. I’ve tested these with vegan butter and coconut oil. Commenters have also subbed this for apple sauce 1:1.
  • Brown sugar: or coconut sugar for refined-sugar free.
  • Eggs: room temperature for best results.
  • Semi-sweet chocolate chips: dark chocolate or stevia sweetened both work.
  • Sanding sugar for topping

Jump to recipe card for the printable instructions.

Have extra oats? Try these oatmeal protein balls, gluten-free oatmeal waffles, vanilla almond granola, or this flourless oatmeal chocolate chip cookie recipe next.

How to Make Chocolate Chip Oat Muffins

Prepare muffin tins first: Line every other muffin cup of a 12-count muffin tin (6 muffins total) with paper liners for bakery-style muffins. I learned this tip from my friend—she has the best muffin recipes!

Step 1. Soak the oats: In a large bowl, combine the rolled oats and milk and soak for 10-15 minutes until the oats have absorbed the liquid. I like to melt and cool the butter at this time.

Step 2. Dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3. Wet ingredients: In a third bowl, whisk together the melted butter, brown sugar, eggs, and vanilla extract until well combined. Add the soaked oats to the wet ingredients and mix well. Add the soaked oats to the wet ingredients and mix well.

Step 4. Finish batter and rest: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Stir in the chocolate chips into the batter and let rest for 15 minutes. 

Step 5. Fill and bake: For bakery-style muffins, spoon the batter into the prepared muffin cups. Bake at 425°F oven for 5 minutes then turn the heat down to 350°F and continue baking for for 13-15 minutes or until a toothpick inserted into the center comes out clean.

Step 6. Cool and enjoy! Let the oatmeal chocolate chip muffins cool for 15 minutes, then transfer them to a wire rack to cool completely.

Healthy Swaps

  • Banana oatmeal chocolate chip muffins: use 1/2 cup of mashed banana instead of 1/2 cup of the brown sugar.
  • Flour: Use whole wheat flour or gluten-free 1:1 baking flour.
  • Sugar: use coconut sugar instead of brown sugar. You could also swap some of it for maple syrup.
  • Chocolate chips: use a lower sugar chocolate chip, like Lily’s or Hu Kitchen.
  • Butter: I love these with melted coconut oil instead of butter too.

Muffin Storage

Allow the muffins to cool completely before storing. Muffins will keep in an airtight container for up to 5 days at room temperature or up to a week in the refrigerator. Or freeze them in a freezer bag or airtight container for up to 3 months.

If you make this oatmeal chocolate chip muffin recipe, 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 Delicious Muffins

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Chocolate Chip Oat Muffins

These chocolate chip oat muffins are ultra soft and have big muffin tops, just like a bakery, thanks to two special tricks; resting the batter and baking at high heat right away. Soaking the oats briefly gives these easy muffins the softest texture. The best part is they're filled with pools of melted chocolate!
Course Breakfast
Cuisine American
Diet Gluten Free
Keyword easy muffins, healthy muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 444kcal
Author Molly Thompson

Ingredients

  • 1 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups milk any type
  • 2 cups all-purpose flour or whole wheat flour gluten-free if needed
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup unsalted butter melted and cooled (sub coconut oil)
  • 3/4 cup packed brown sugar or coconut sugar
  • 3 large eggs room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups semi-sweet chocolate chips
  • Sanding sugar for topping
Standard – Metric

Instructions

  • Line a muffin pan with paper lines and spray with nonstick spray. (Note 1)
  • Soak the oats: In a large bowl, combine the rolled oats and milk. Let them soak for 10-15 minutes until the oats have absorbed the liquid. I like to melt and cool the butter at this time.
    1 1/2 cups old-fashioned rolled oats, 1 1/2 cups milk
  • Dry ingredients: While they're soaking, whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
    2 cups all-purpose flour or whole wheat flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoon baking soda, 3/4 teaspoon salt
  • Wet ingredients: In a third large bowl, whisk together the melted butter, brown sugar, eggs, and vanilla extract until well combined. Add the soaked oats to the wet ingredients and mix well.
    3/4 cup unsalted butter, 3/4 cup packed brown sugar or coconut sugar, 3 large eggs, 1 1/2 teaspoons vanilla extract
  • Mix the batter and rest: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the chocolate chips into the batter. Let the batter rest for 15 minutes. During this time, preheat your oven to 425°F. 
    1 1/4 cups semi-sweet chocolate chips
  • Bake: Spoon the batter into the prepared muffin cups, filling each all the way to the top. Bake in the preheated 425°F oven for 5 minutes then turn the heat down to 350°F, keeping the muffins in the oven, and continue baking fro for 13-15 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
    Sanding sugar for topping
  • Allow the muffins to cool in the tin for 15 minutes, then transfer them to a wire rack to cool completely. Repeat with the second batch, turning the temperature back up to 425ºF before baking again.

Video

Notes

Oats. You cannot use quick oats instead of rolled oats in this recipe because they absorb moisture differently and don’t hold their shape as well.
Gluten-Free: I used Bob’s Red Mill Gluten-Free Rolled Oats and Gluten-Free Baking Flour. Note that gluten-free flour weighs a different amount than regular flour, so adjust weight measurements accordingly.
Note 1. Muffin Pan. You can also bake the muffins in every other muffin cup to allow them to rise, overflow, and brown evenly. My friend is the queen of muffins so I used this tip from her muffin recipes to achieve bakery-style tall domes!
My Fitness Pal: Search Oatmeal Chocolate Chip Muffins – whatmollymade to log and save this recipe.

Nutrition

Serving: 1muffin | Calories: 444kcal | Carbohydrates: 48g | Protein: 12g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 258mg | Sodium: 479mg | Fiber: 3g | Sugar: 24g

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]]> https://whatmollymade.com/healthy-oatmeal-chocolate-chip-muffins/feed/ 46 Black Bean and Corn Dip https://whatmollymade.com/kansas-caviar/ https://whatmollymade.com/kansas-caviar/#comments Mon, 22 Jan 2024 09:00:00 +0000 http://bestsandbites.com/?p=477 black bean and corn dip in a serving bowl with chips

This easy black bean and corn salsa is similar to cowboy caviar, featuring fresh veggies, onion, herbs, beans, and corn.…

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]]> black bean and corn dip in a serving bowl with chips

This easy black bean and corn salsa is similar to cowboy caviar, featuring fresh veggies, onion, herbs, beans, and corn. Make a big batch of this black bean dip to serve as an easy appetizer or side dish for any party, holiday, or celebration.

Looking more Mexican recipes? Try the best guacamole recipe, peach mango salsa, healthy fruit salsa, or vegan cashew queso.

Sweet, savory, and tangy, this fresh and healthy black bean and corn dip is made for scooping, especially with homemade baked tortilla chips!

I love the contrast in texture between the hearty beans and the crunch from the fresh vegetables. The corn adds the perfect sweetness, just like it does in Chipotle corn salsa.

If you’re able to make this recipe a day ahead, the only thing better than having this recipe fresh is allowing it to refrigerate and marinate. The longer it soaks in all the yummy juices, the better!

Why You’ll Love This Black Bean and Corn Dip

  • Simple ingredients: This recipe is full of pantry staples that you probably have at home already. Plus, the colors in this recipe are so pretty and vibrant! It looks so good, but it tastes even better.
  • Easy recipe: It’s the perfect salsa when you need something with short prep time. And you can easily make a double batch if you’ll be serving a crowd!
  • Healthy snack: Filled with lots of fresh vegetables, fiber, and protein, this dish also has plenty of flavor including a contrast of sweet and tangy.

Need another appetizer? Try dairy free buffalo chicken dip or caprese dip next!

How to Make Black Bean and Corn Dip

Here are the basic steps, with images, for this fresh black bean corn dip. Skip down to the recipe card below for the full printable recipe.

Combine. Add all of the ingredients, except cilantro, to a large mixing bowl and stir to combine.

Serve or chill. You can serve this right away at room temperature with more fresh cilantro and crunchy tortilla chips or cover in plastic wrap and marinate in the fridge for a couple of hours or overnight.

Recipe Variations

  • Add fresh parsley or substitute it for the cilantro if you’re not a cilantro fan. (You want to use flat parsely vs. curly parsely.)
  • Use orange or green pepper instead of red pepper.
  • For a little extra tang, add a squeeze of lime juice.
  • If you like a kick of heat, finely chop a jalapeno and add that to the mix.

Freezing and Storing Tips

Store leftovers in an airtight container in the fridge for up to 5 days.

If you make this delicious black bean and corn dip recipe, 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 Homemade Salsa Recipes

Looking for more healthy recipes perfect for game day or your next cookout? Try these recipes next:

Print

Black Bean and Corn Dip

This easy black bean corn salsa recipe is similar to cowboy caviar, featuring fresh veggies, onion, herbs, beans, and corn. Make a big batch of this black bean dip to serve as an easy appetizer or side dish for any party, holiday, or celebration.
Course Appetizer
Cuisine American
Diet Gluten Free
Keyword beans, dip
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings 8 servings
Calories 191kcal
Author Molly Thompson

Ingredients

  • 1 (15-ounce) can black beans drained and rinsed
  • 1 (15-ounce) can black eyed peas drained and rinsed (or sub more black beans)
  • 2 cups (4 ears) fresh corn kernels (Note 1 Canned or Frozen)
  • 1 red bell pepper finely chopped
  • 1/2 small (1/3 cup) red onion finely diced
  • 4 green onions finely sliced into rounds
  • 1/2 bunch fresh cilantro finely chopped
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons honey or agave
  • 1/2 teaspoon kosher salt
  • Tortilla chips for serving

Instructions

  • Add all of the ingredients, except cilantro, to a large bowl and stir to combine. You can serve this right away at room temperature, but I prefer to serve it chilled. The ingredients marinate together longer in the fridge and gives this dip even more flavor the next day. Cover it with plastic wrap or foil and chill in the fridge overnight (or even a couple hours works).
  • Serve with more fresh cilantro and your favorite tortilla chips. Store leftovers in an airtight container in the fridge for up to 5 days.

Video

Notes

Note 1. Corn. You can also use 1 can of corn (drained) or frozen and thawed corn.
Note 2. Vinegar. You can use any type of acid to balance out this recipe. Lime juice is a great acid with a ton of Mexican flavors.
Black Bean Corn Feta Dip. You can add 4 ounces of crumbled feta cheese to the mixture to make a simple feta dip. 

Nutrition

Serving: 1serving | Calories: 191kcal | Carbohydrates: 26g | Protein: 6.2g | Fat: 8g | Cholesterol: 0mg | Sodium: 299.4mg | Fiber: 6.2g | Sugar: 8.1g | Vitamin A: 41.9IU | Vitamin C: 28.7mg

The post Black Bean and Corn Dip appeared first on What Molly Made.

]]> https://whatmollymade.com/kansas-caviar/feed/ 10 Chocolate Chip Pudding Cookies https://whatmollymade.com/chocolate-chip-pudding-cookies/ https://whatmollymade.com/chocolate-chip-pudding-cookies/#comments Sun, 21 Jan 2024 10:00:00 +0000 http://bestsandbites.com/?p=382 a gooey chocolate chip pudding cookie with a bite taken out sitting on top of another fresh baked cookie

Soft, chewy chocolate chip cookies made with pudding to keep them soft! Perfect for dunking in a cold glass of…

The post Chocolate Chip Pudding Cookies appeared first on What Molly Made.

]]> a gooey chocolate chip pudding cookie with a bite taken out sitting on top of another fresh baked cookie

Soft, chewy chocolate chip cookies made with pudding to keep them soft! Perfect for dunking in a cold glass of milk, sandwiching around ice cream, or warm and gooey straight out of the oven.

Looking for more soft cookies? Try pistachio pudding cookies, triple chocolate pudding cookies, or pumpkin pudding cookies next!

I posted this recipe a while back, but I thought it deserved some new love and recognition. This is by far my most favorite recipe here on WMM and the pictures needed to match that! Plus I’ve included an easy step by step recipe video to show you just how easy it is

Why I Love these Chocolate Chip Pudding Cookies

These are the best cookies you will ever have! Hundreds of people make these each week, with rave reviews. This is going to become your new favorite cookie, especially if you like soft and chewy cookies. They’re like classic chocolate chip cookies, but ultra soft and gooey with crispy edges.

The best part of these chocolate chip pudding cookies? They’re quick and they require zero chilling! They only take around 10 minutes in the oven, a few extra to cool and you’re ready to dunk in a big glass of milk! They’ll look a little undercooked when you take them out of the oven, but I promise they will finish cooking on the baking sheet. I always like my cookies just barely cooked so they are extra soft.

The recipe makes about 14-15 cookies, so if you’re making them for a party or family I recommend doubling it to take to your event. But if not, I like to freeze the dough so I’m ready to take fresh baked cookies anywhere at the last minute. I always double this recipe when I make it so I can freeze half of the dough.

I think this recipe holds the perfect amount of chocolate chips. There’s plenty of chocolate in every bite! The dough is thick enough to hold all the good stuff, so if you’re a chocolate lover feel free to add more.

They’re so soft, extra chewy, deliciously-buttery, have just the right amount of vanilla flavor, and are oozing with melted gooey chocolate. They make your house smell magical and they melt in your mouth right out of the oven. This recipe is unfailing and you can always count on it to bake someone’s day, get some compliments at a party, or as a pick me up just because.

They make the best addition to your Christmas cookie spread during the holiday season and are a crowd pleaser all year round. They’re a go-to in my house and I’m sure you will make them countless times too!

Table of Contents

Video: Watch How to Make Chocolate Chip Pudding Cookies

These chocolate chip pudding cookies are the softest and most delicious chocolate chip cookie recipe I’ve ever had and it really deserves to shine. They’re a favorite of anyone I make them for and the favorite of readers here on What Molly Made!

On top of the video, I also went in to more detail about how you make these chocolate chip pudding cookies so perfect. I’ve made this recipe countless times and over the course of the last few years have nailed down the unique tips and tricks that made these cookies turn out perfect every time. I hop you enjoy them just as much as I do!

I’ve been making these chocolate chip pudding cookies ever since an old friend’s mom gave me the pudding secret. At the time the pudding phenomenon was unheard of and it used to be “our secret ingredient.” Now everyone is hip to the wonderful ingredient that keeps these cookies so soft.

I’ve spent a few years perfecting this recipe, but we finally found my favorite techniques through lots of trial and error. So I want to share them with yo

I’ve been making these chocolate chip pudding cookies ever since an old friend’s mom gave me the pudding secret. At the time the pudding phenomenon was unheard of and it used to be “our secret ingredient.” Now everyone is hip to the wonderful ingredient that keeps these cookies so soft.

I’ve spent a few years perfecting this recipe, but we finally found my favorite techniques through lots of trial and error. So I want to share them with you!

5 Tips for Making Perfect Chocolate Chip Pudding Cookies Every Time

  1. Make sure to cream the butter with the brown sugar and granulated sugar for the allotted amount of time. When you cream the butter and sugar together the sugar cuts into the butter and creates air pockets. This is what makes the cookies bake tall and not spread everywhere. It also makes them so thick and chewy!
  2. Measure the flour correctly. To measure it perfectly, spoon the flour into the measuring cup then scrape it off the top.
  3. Use parchment paper! A silicone baking mat works well too, but I swear by parchment. It creates even baking and the cookies stay thick and chewy the whole time.
  4. Use 1/4 cup of cookie dough for each cookie. Yes, that’s a lot of cookie dough! But it’s what makes them so perfect and thick. You’re going to feel like it’s a lot but don’t worry, it’s the perfect amount. I like to roll my dough into a rustic looking ball, it doesn’t have to be perfect!
  5. Place chocolate chips on top when they come out of the oven. There’s a good amount of chocolate chips in the batter, but adding a few more chocolate chips to the top of the cookie right when you pull them out of the oven makes them look perfect! That way the outside matches all the yummy and gooey cookie on the inside?

 I’m a sucker for soft-baked chocolate chip cookies. Emphasis on the soft-baked part. Give me a big crunchy cookie and I could pass it up any day of the week.

The simple Ingredients

As for the ingredients, nothing out of the ordinary or fancy schmanzy. Just the usual: flour, butter, baking soda, sugar, eggs, vanilla and love of course ❤️.

Then comes the secret ingredient: the vanilla pudding. Just the instant pudding packet! The dry pudding goes right into the batter.

I promise these cookies will stay soft for days!

Customize These Pudding Cookies

  • Try using another type of pudding mix like white chocolate pudding mix, cheesecake pudding mix, pistachio pudding, or even chocolate pudding.
  • Swap out the chocolate chips for something else like white chocolate chips, peanut butter chips, butterscotch chips, or dark chocolate chips.

How to freeze cookies

If you want to make them in advance the cookie dough or the baked cookies freeze really well. Just cover in an airtight container and freeze for up to 3 months. Or freeze the dough and bake from frozen (just add an extra minute or two).

Print

Chocolate Chip Pudding Cookies

Soft, chewy chocolate chip cookies made with pudding to keep them soft! Perfect for dunking in a cold glass of milk, sandwiching around ice cream, or warm and gooey straight out of the oven.
Course Dessert
Cuisine American
Diet Vegetarian
Keyword chocolate, christmas cookies, pudding
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 15 cookies
Calories 316kcal
Author Molly Thompson

Ingredients

  • 2 1/4 cups all purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened to room temperature (vegan butter works too)
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 (3.4-ounce) package instant vanilla pudding mix
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups semi-sweet chocolate chips
Standard – Metric

Instructions

  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking soda and salt and set aside.
  • In a separate bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and white sugar on high speed until light and creamy, at least 3 minutes. Do not skip this step. 
  • Add the dry pudding mix, vanilla and eggs and beat on high for 2-3 minutes, until light and fluffy.
  • Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low speed to start so the flour doesn't get everywhere. Turn the mixer up to high speed and mix until combined. Add the rest of the dry ingredients and repeat until dough is just combined. Stir in the chocolate chips with a rubber spatula until incorporated.
  • Use a large cookie scoop or 1/4 cup measuring cup to drop the cookie dough balls onto the prepared baking sheet. Bake for 10-12 minutes, or until slightly golden and just set on the top. Allow to cool on the baking sheet for two minutes then transfer to a baking rack to cool completely.

Video

Notes

How to freeze the dough: roll the dough into balls then freeze on a baking sheet. Once they’re frozen solid, transfer to a plastic bag and freezer for up to 6 months. Bake from frozen for 1-2 minuets longer.
How to freeze baked cookies: Allow to cool completely then store in an air tight container in the freezer for up to 3 months. Thaw at room temp then warm up in the microwave or oven.

Nutrition

Serving: 1cookie | Calories: 316kcal | Carbohydrates: 49.3g | Protein: 2.1g | Fat: 12.6g | Cholesterol: 32.5mg | Sodium: 489.9mg | Fiber: 0.5g | Sugar: 34.9g

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