This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, and spinach in a creamy, flavorful broth, it’s made in 30 minutes!

See the step by step recipe video down in the recipe card.

Looking for more chicken soup recipes? Try this Ramen Noodle Soup, this Lemon Chicken Orzo Soup or this Chicken Dumpling Soup!

Everyone loves Olive Garden, right?

There is just something so comforting about rich, creamy pastas, fresh-from-the-oven breadsticks (although I think my Homemade Breadsticks are better!) and a cozy bowl of soup!

Now, I love them all: the Zuppa Toscana (see my Slow Cooker Zuppa Toscana here), the Minestrone (see my Minestrone soup here), the Pasta e Fagioli — but a good chunky, creamy Chicken Gnocchi Soup will always have my heart.

The thing is, the last couple times I’ve been there I’ve just been so disappointed in what Olive Garden is calling “Chicken Gnocchi Soup” these days — I feel like a more accurate name would be “Thin Creamy Broth with One Carrot, One Piece of Spinach and Two Gnocchi’.

It doesn’t have the same ring, does it?

Love gnocchi? You might also like this Italian Sausage Gnocchi Soup, this Three Cheese Gnocchi Bake and this Baked Gnocchi with Sausage!

What is Gnocchi?

Gnocchi is a small, oval-shaped potato dumpling that is similar in texture to pasta (maybe a little softer).

Gnocchi is used in many pasta-type recipes, and pairs well in soups and with lots of different sauces due to its neutral flavor. It is comfort food to the max!

Why my Chicken Gnocchi Soup recipe is better than Olive Garden:

Instead of the thin, disappointing Olive Garden Chicken Gnocchi Soup, in this soup you’ll get plenty of:

• flavor! All those veggies add a ton of it
• tender shredded chicken — that cooks right in the soup, making it tender and lending more flavor to the broth! (If you’ve got some of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken kicking around, feel free to use that instead!)
• pillowy soft gnocchi
• and enough creamy broth to soak up with some crusty No Knead Artisan Bread

Chicken Gnocchi Soup Ingredients:

This easy chicken soup requires just a few ingredients and most you probably already have on hand! See my full list below.

• Oil: ay neutral flavored oil with a high smoke point will work.
• Onion, celery and carrot: this trio forms a classic mirepoix which is the base for many soup recipes, adding lots of flavor and nutrients!
• Parsley, garlic, thyme, salt and pepper: simple seasonings that go a long way! For best flavor, mince your own garlic cloves before adding to the soup.
• Boneless, skinless chicken breasts: I use chicken breasts because that’s what we prefer, however boneless skinless chicken thighs also work perfectly! Instead of 2 breasts, use 4 thighs. If you have leftover Perfect Roast Chicken or Baked Chicken Breasts, this is a great time to use them!
• Low sodium chicken broth: I prefer to add salt to our tastes rather than start with a salted broth. For that reason, I recommend tasting the soup before serving and adjusting the seasonings as you desire.
• Heavy cream and corn starch: will give this Chicken Gnocchi Soup a rich and creamy texture without being overly thick.
• Potato gnocchi: I use shelf-stable potato gnocchi found in the pasta aisle — feel free to experiment with different types of gnocchi!
• Fresh spinach: fresh spinach adds color and nutrients! You can omit if needed, or swap in frozen spinach or kale instead.
• Parmesan cheese: adds a bunch of salty, cheesy flavor!

How to make Chicken Gnocchi Soup:

This soup is so simple to make, and I’ve got a few tricks up my sleeve to make it even easier. Find the complete recipe in the recipe card below!

1. Saute your onion, celery and carrots in a great big dutch oven or soup pot
2. Add your spices and seasonings — cooking them first in the dry pot wakes up their flavor!
3. Add your broth, raw chicken breasts or thighs (you read that right!), and other vegetables — I use a bag of matchstick carrots to make this even easier.
4. Cook it until the chicken and vegetables are tender, then remove the chicken to shread and stir in some cream, gnocchi, spinach and a big sprinkling of Parmesan — let it cook just until the gnocchi is tender. Taste and serve!

How to make Crockpot Chicken and Gnocchi Soup:

This Chicken Gnocchi Soup is also easy to make in the slow cooker if you need to plan ahead!

See my Slow Cooker Chicken Gnocchi Soup recipe here for all the tips and tricks you need.

Chicken Gnocchi Soup storage:

One of the great things about this soup is it makes great leftovers! The flavor continues to develop as it sits so it’s perfect for making ahead.

In the refrigerator:

You can store this soup in the refrigerator up to 4 days in an airtight container.

In the freezer:

You can freeze this soup in freezer safe containers (I prefer to freeze mine in large freezer bags, frozen flat, so that it thaws quickly!), leaving an inch or two of space in the container at the top.

Freeze up to 3 months.

To serve, thaw in the refrigerator overnight or in a pot on the stovetop on low.

Serving Suggestions:

While I don’t actually need to serve anything alongside this Chicken Gnocchi Soup, I sure do love to have some Homemade Dinner Rolls or a piece of Garlic Bread for dunking (bonus points if it’s Cheesy Garlic Bread!).

More hearty soup recipes you’ll love!

• Cheeseburger Soup
• Crockpot Potato Soup
• Beef and Barley Soup
• Chicken Rice Soup: Stove Top or Slow Cooker

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Chicken Gnocchi Soup

This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, spinach in a creamy, flavorful broth – don't forget the crusty bread!

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 444.68cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• ½ medium onion finely chopped
• 2 ribs celery finely chopped
• 1 cup carrot matchsticks (or finely chopped carrots)
• 1 teaspoon dried parsley
• 1 teaspoon minced garlic
• ½ teaspoon dried thyme
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 2 boneless skinless chicken breasts
• 4 cups low sodium chicken broth
• ¾ cup heavy cream
• 1 tablespoon corn starch
• 3 cups small gnocchi (500g)
• 1 ½ cups fresh spinach roughly chopped
• ¼ cup grated Parmesan cheese

Instructions

• In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
• Add parsley, garlic, thyme, salt and pepper and stir.
• Add broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender and chicken reaches an internal temperature of 165 degrees F, about 12-15 minutes.
• Remove chicken breasts to a cutting board to shred. Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.
• Stir in shredded chicken, spinach and Parmesan. Adjust seasonings to taste. Serve.

Video

Notes

Ingredients and Substitutions:

Chicken Breasts: I use chicken breasts because that’s what we prefer, however boneless skinless chicken thighs also work perfectly! Instead of 2 breasts, use 4 thighs. If you have leftover Roast Chicken, Baked Chicken Breasts, or Shredded Chicken, this is a great time to use them!

Low sodium chicken broth: I prefer to add salt to our tastes rather than start with a salted broth. For that reason, I recommend tasting the soup before serving and adjusting the seasonings as you desire.

Vegetables: I start most soups with a classic mirepoix (carrots, celery and onion) and I would try not to stray from that, but feel free to add in additional vegetables that you need to get out of the fridge!

Nutrition

Serving: 310grams | Calories: 444.68cal | Carbohydrates: 50.02g | Protein: 18.69g | Fat: 19.83g | Saturated Fat: 8.9g | Cholesterol: 68.53mg | Sodium: 792.79mg | Potassium: 455.15mg | Fiber: 3.86g | Sugar: 1.96g | Vitamin A: 4811.76IU | Vitamin C: 5.35mg | Calcium: 119.29mg | Iron: 5.14mg

The post Chicken Gnocchi Soup appeared first on The Recipe Rebel.

Breakfast and brunch are our favorite meals here, and I will never turn down a stack of these fluffy Banana Pancakes.

I also like not having food waste, and sometimes we just don’t get to those bananas I purchased before they turn brown (check here to see how to freeze bananas), but that just means they are perfect for baking.

Of course, we love our classic Banana Nut Bread to use up overripe bananas, but we are always excited about pancakes.

Made with simple ingredients, these banana buttermilk pancakes are a quick and easy breakfast that’s perfect for busy mornings. My kids also love taking them for school lunches!

We often make these pancakes at the weekend and freeze them to grab and go for breakfast or lunch during the week. 

For more fruity pancake combinations, try my Blueberries ‘n’ Cream Pancakes, Lemon Blueberry Greek Yogurt Pancakes, and these warming Apple Crisp Pancakes!

Ingredients Needed:

• Buttermilk: helps the pancakes get really fluffy and adds a subtle flavor.
• Oil: you can use any kind of cooking oil like canola oil, olive oil, or vegetable oil, or melted butter in these pancakes. Using butter will give them a bit of a buttery flavor if you like that. 
• Egg: to help the pancakes rise and have a light and fluffy consistency. 
• Vanilla: vanilla extract adds a subtle warmth to the pancakes. You can use almond extract or banana extract if you prefer. 
• Bananas: use very ripe bananas for the best flavor. 
• Flour: I’ve used all-purpose flour here, but other types will work too. 
• Sugar: adds sweetness to the pancakes for a sweet treat breakfast!
• Baking Powder and Baking Soda: use both leavening agents to allow the pancakes to be thick and fluffy. 
• Salt: enhances the flavors of the pancakes.

How to Make the Best Banana Pancakes

This recipe is quick and easy! Full instructions are included in the recipe card below.

1. Combine ingredients: Add the buttermilk, oil, egg, vanilla, bananas, flour, sugar, baking powder, baking soda, and salt to a blender. 
2. Blend: Blend the banana mixture until smooth, then let the batter rest. 

1. Spoon the batter: Spoon the pancake batter by the ladleful onto the hot griddle surface.
2. Cook: Cook until just golden brown. Serve with your favorite toppings.

Banana Pancake Recipe FAQs

Banana Pancakes Variations

• Filling. Add chocolate chips, peanut butter chips, or chopped nuts to the pancake batter. You can also add fruit like blueberries, chopped strawberries, or chopped pieces of banana for more fruit flavor!
• Oats. Add oatmeal to your pancake batter for an oatmeal version. See my Easy Banana Oatmeal Pancakes for hearty banana pancakes. 
• Use a different extract. Use almond extract, banana extract, or maple extract in your pancakes for a different flavor.  
• Sheet pan. You can make these pancakes in a sheet pan for a crowd, and avoid standing at the stove. See my Sheet Pan Pancakes recipe for more information.

Serving Suggestions

You can enjoy these banana pancakes on their own for a quick, filling breakfast, or serve them with other breakfast and brunch recipes or breakfast sides to make it into a complete sit-down meal. 

Serve them with a simple drizzle of maple syrup, or slather some peanut butter, almond butter, or Nutella on there instead. Some more fresh fruit can never go wrong too!

Top your pancakes with Homemade Whipped Cream for a special treat, or try the custard sauce from these Blueberries ‘n’ Cream Pancakes. 

Serve with a side of Air Fryer Bacon or Air Fryer Hashbrown Patties for a sweet and salty breakfast!

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Desserts

Double Chocolate Monkey Bread

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Banana Pancakes recipe

Nothing says good morning quite like the taste of warm and fluffy Banana Pancakes dripping in butter and maple syrup with fresh banana slices and chopped pecan nuts on top. Don't forget the coffee, and you've got yourself a breakfast date!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Resting time 15 minutes minutes

Total Time 26 minutes minutes

Servings 10 pancakes

Calories 139cal

Author Ashley Fehr

Ingredients

• 1 cup low-fat buttermilk
• 2 tablespoons oil or melted butter
• 1 large egg
• 1 tablespoon vanilla extract
• 2 bananas
• 1 ½ cups all-purpose flour (200 grams)
• 2 tablespoons granulated sugar (optional), 25 grams
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

US Customary – Metric

Instructions

• Add the buttermilk, oil, egg, vanilla, bananas, flour, sugar, baking powder, baking soda, and salt to a blender. Blend until smooth.
• Let it sit at room temperature for 10–20 minutes.
• Lightly grease a large flat griddle, large skillet, or non-stick pan and let it heat up. Do a test pancake to check the thickness — if you prefer them thicker, add 2 tablespoons additional flour (if you like thin pancakes, you can thin with an additional 1-2 tablespoons milk)
• Spoon the pancake batter by the ladleful onto the hot griddle surface. Cook for about 3 minutes per side, until just golden brown.
• Serve immediately with your favorite toppings!

Notes

*The number of pancakes you get will depend on how large you make them. It will make roughly 10 large pancakes, 12 medium, or 14-16 small pancakes (my kids love it when I make them tiny!)

Ingredients and Substitutions

• Buttermilk: store-bought buttermilk gives the fluffiest pancakes, but if you don’t have any, you can see how to make homemade buttermilk here.
• Egg: I haven’t tested this recipe with an egg substitute, but I would expect you could use a flax egg in its place.
• Bananas: the riper, the better! Any kind of banana will work, but ripe bananas will have more sweetness and banana flavor.
• Flour: we often make this recipe with 100% whole wheat flour or a combination. Check out this Whole Wheat Pancakes recipe for tips. You can experiment with the types of flour or use gluten-free oat flour for a gluten-free variety (just do a test pancake to ensure it’s not too thick or too thin).
• Sugar: you can skip the sugar or use any other kind of sweetener. You won’t miss it if you serve it with syrup.

Storage

• Store: Store cooked pancakes once completely cooled in an airtight container or Ziploc bag in the refrigerator for up to 1 week. I recommend reheating in a toaster oven or the oven for a bit of a crisp edge, but the microwave works too.
• Freeze: Store your pancakes once they have cooled to room temperature. Then, place them flat in a single layer on a parchment-lined sheet pan and flash freeze for 1 hour. Then place the pancakes in an airtight freezer-safe container or freezer bag for up to 6 months. You can wrap them in plastic wrap or put parchment paper between each one to prevent them from sticking if you like.

Nutrition

Calories: 139cal | Carbohydrates: 23g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 251mg | Potassium: 191mg | Fiber: 1g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

The post Banana Pancakes recipe appeared first on The Recipe Rebel.

These Air Fryer Boneless Chicken Thighs are crispy on the outside and juicy on the inside! With a simple seasoning, they are prepped and cook quickly!

It’s no secret by now that the air fryer is one of my favorite ways to cook chicken!

After making these Air Fryer Chicken Breasts (the juiciest chicken we’ve ever eaten!) and these Air Fryer Chicken Wings, I knew it was time to throw some chicken thighs in there.

Air Fryer Chicken Thighs are so juicy and flavorful, and they cook so quickly that they have become a regular recipe in our rotation.

I like to throw a second batch in the air fryer while we are eating so we have lots of leftovers for quick meals through the week!

How to make Air Fryer Chicken Thighs:

1. Choose your chicken thighs: see my tips below for boneless or bone in thighs!
2. Preheat your air fryer: this ensures that your chicken cooks quickly and evenly.
3. Stir together your seasoning while the air fryer preheats, or choose a favorite spice blend if you’re short on time
4. Toss chicken with oil and season well — this ensures a crispy, flavorful exterior!
5. Cook! Some people flip their chicken half way through cooking in the air fryer, but I haven’t ever found a need as my air fryer cooks pretty evenly. You can check yours at the 7 minute mark and adjust as necessary.

Bone in or boneless chicken thighs?

Chicken thighs are inexpensive, delicious and easy to cook. They are made of dark meat, so they are extra juicy!

I used boneless chicken thighs for this recipe, though we love bone in chicken thighs in the air fryer, too!

If you choose bone in chicken thighs, you can use the same seasoning and method, but your cook time will be longer, so be sure to use a meat thermometer to check for doneness.

How do I store leftover chicken?

Store cooked chicken thighs in an air tight container in the refrigerator for up to 4 days.

Leftover chicken is great for meal prepping and quick lunches!

Chop up leftover chicken and use it in this classic Chicken Noodle Soup or this Instant Pot Chicken and Dumplings!

Can I reheat chicken thighs in the air fryer?

Yes! Add ¼ water to the bottom of air fryer basket. Place refrigerated chicken in basket and cook for 7-10 minutes at 350 degrees.

We also like to make stir fry, casseroles or creamy pasta dishes with it!

What sides would go well with Air Fryer Chicken Thighs?

The options are almost endless! Here are a few of our favorites:

• Broccoli Salad – a family favorite
• Air Fryer Baked Potatoes – so crispy!
• Crockpot Mac and Cheese (soooo creamy!)
• Roasted Potatoes and Carrots – made with garlic butter!

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Air Fryer Boneless Chicken Thighs

These Air Fryer Boneless Chicken Thighs are crispy on the outside and juicy on the inside! With a simple seasoning, they are prepped and cook quickly!

Course Air fryer, Main Course

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 317cal

Author Ashley Fehr

Ingredients

• 4 boneless chicken thighs
• 2 Tablespoons canola oil
• 1 teaspoon brown sugar
• ½ teaspoon paprika
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black ground pepper

US Customary – Metric

Instructions

• Preheat air fryer to 400 degrees F.
• Pat chicken dry with paper towel then drizzle with oil and toss to coat.
• Combine brown sugar and seasonings in a small bowl. Rub over chicken thighs.
• Coat basket with non-aerosol cooking spray then place thighs in air fryer basket and cook for 12-14 minutes, flipping half way if desired, until an internal temperature of 165 degrees F is reached.

Nutrition

Calories: 317cal | Carbohydrates: 2g | Protein: 18g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 379mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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We love pork tenderloin around here — it’s easy to cook and comes together quickly!

We’ll be using honey and garlic in this marinade for pork tenderloin (one of my favorite combinations!). I’ve used the combination before with my Honey Garlic Pork Tenderloin Recipe, but this time we add in some sweet and spicy notes.

Pork Tenderloin is considered one of the best cuts because it is so tender, but it is easier to cook than you think! When you are shopping, be sure that you have pork tenderloin and not pork loin — they are different and will cook differently!

This sweet-and-spicy marinade for pork tenderloin is quick and easy to make. It will go well with other types of red meat and even chicken, so it’s a great recipe to keep on hand!

It is fancy enough for a dinner party or special occasion, but it’s quick and easy enough that you can make it for an easy weeknight meal! We love cooking it up on the grill in the summer while the kids are running around outside.

For more inspiration on how to cook your tenderloin, check out my list of 25 Flavorful Pork Tenderloin Recipes or my new Honey Balsamic Pork Tenderloin.

If you love pork, you need to try these Smothered Pork Chops, Baked Pork Chops and my Honey & Balsamic Pulled Pork recipe too!

Ingredients Needed:

• Pork Tenderloins: you’ll need two pork tenderloins equalling about 2-2.5 pounds. Be sure they’re both trimmed and ready to go.
• Oil: use a non-stick cooking oil spray so that the meat doesn’t stick to the pan.
• Seasoning Salt: seasoning salt is a simple way to add a ton of flavor to the pork.
• Honey and Brown Sugar: use liquid honey and light or dark brown sugar to add sweetness to this pork marinade. It also helps to thicken the marinade to coat the pork as it cooks!
• Garlic: use freshly minced garlic for the best flavor.
• Balsamic Vinegar: adds tangy, savory flavor to balance out the sweetness.
• Salt and Pepper: kosher salt enhances all the flavors within the sauce while freshly ground black pepper adds a bit of spiciness.
• Red Pepper Flakes: adds a wonderful heat to the pork and contrasts the sweet flavors so well!

How to Make Pork Tenderloin Marinade

Here is a brief over view of how to make this simple marinade. Full instructions are included in the recipe card below.

Marinade

1. Combine ingredients: Mix all marinade ingredients together.
2. Add marinade to pork: Put pork tenderloins in a Ziploc bag or container with half of the marinade.
3. Coat pork: Seal the bag or container and turn to coat. Reserve the remaining marinade in the fridge.
4. Marinate: Let the pork mainate for 1-12 hours.

How to Cook Pork Tenderloin with Marinade

Oven

1. Reheat marinade: Reheat the remaining marinade in a small pot until slightly thickened.
2. Sear pork: Sear the whole pork tenderloin on all sides then cook in the oven until an internal temperature of at least 140 degrees F is reached (it will continue to climb as it rests.
3. Rest and glaze: Remove from the oven, and let pork rest before slicing it. Serve with thickened glaze.

Grill

• Grill: Cook the marinaded whole pork tenderloins on the grill. Turn them at least once for even cooking.
• Rest and serve: Let the meat rest before slicing and serving hot.

Pork Tenderloin Marinade FAQs

Tips and Notes

• Fresh ingredients. Use freshly ground black pepper and fresh garlic cloves that you can mince yourself for the best flavor with this recipe.
• Thermometer. Use an instant-read thermometer to get an accurate reading of the internal temperature of the meat to be sure it is fully cooked through.
• Resting time. Make sure to let the pork tenderloin rest at room temperature after being cooked through for 10 minutes. While resting, the internal temperature of the pork will continue to rise slightly, and the juices will settle to make the meat evenly flavored.
• Tenderloin size: This recipe is made for pork tenderloin, around 1 pound in weight (each). You will not get the same results with a different cut of meat, or if the tenderloin is too large. The sauce can burn if cooked for too long, so if your tenderloins are larger than 1.25 pounds each, you may want to add the sauce for just the last 15-20 minutes of cook time.

Pork Tenderloin Marinade Variations

• Add some heat. Add some red pepper flakes on top when you’re serving, or add chili powder or cayenne pepper to the marinade bit of extra heat if you wish.
• Fresh herbs. Try mixing up the seasoning a bit with some fresh herbs instead of dried ones.
• Slow Cooker. Find out how to slow cook a tenderloin cut of meat in this recipe for Slow Cooker Pork Tenderloin with Honey Balsamic Glaze.
• Instant Pot. Cook pork tenderloin in the Instant Pot with this great recipe for Pork Tenderloin with Garlic & Herb Rub.
• Air Fryer. Make this meal in the Air Fryer too! Check out my recipe for Air Fryer Pork Tenderloin to find out how.

Serving Suggestions

Make a complete, easy dinner by serving this main dish with a variety of side dishes to make a full meal. Any of these 25 Easy Sides for Pork Chops would go perfectly!

We also love having bread as a side dish with almost any meal. Some great options are my Mom’s Homemade Buns, these Homemade Crescent Rolls, or this Easy No Knead Artisan Bread.

Pork Tenderloins can be served with carbs like Garlic Mashed Potatoes, cheesy Scalloped Potatoes, or my no-fuss Instant Pot Jasmine Rice. Add some veggies for a full meal to add color and nutrients. Try my Roasted Vegetables, or these Green Beans with Bacon, Honey Glazed Carrots, or this quick and easy Air Fryer Broccoli.

More Easy Dinner Ideas!

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

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Pork Tenderloin Marinade

This Pork Tenderloin Marinade makes a deliciously sweet, tender, and juicy pork tenderloin main dish that is irresistibly good! It's easy to whip up with simple ingredients you'll already have in your pantry, and it only takes 15 minutes to cook!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Marinading Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 317cal

Author Ashley Fehr

Ingredients

• ½ cup balsamic vinegar
• ½ cup brown sugar
• ½ cup honey (clear, not creamed)
• ¼ cup oil
• 1 teaspoon minced garlic
• ¾ teaspoon salt
• ½ teaspoon red pepper flakes
• 1 pinch of black pepper
• 2 pork tenderloins approximately 1 lb each trimmed

US Customary – Metric

Instructions

Marinade

• Combine all marinade ingredients (vinegar through pepper) in a large liquid measuring cup or bowl.
• Place pork tenderloins in a large Ziploc freezer bag or medium container. Pour half of the marinade onto the pork, seal, and turn to coat. Reserve the remaining marinade in the fridge, covered.
• Marinate pork for at least 1 hour or up to 12 hours.

Oven

• Turn the oven to 400 degrees F. Place an oven-safe skillet or pan on the stovetop over medium-high heat and spray with non-stick cooking oil spray.
• Meanwhile, add the remaining marinade to a small pot and cook over medium heat on the stovetop, until slightly thickened. (*This step is optional but a great accompaniment to the finished pork)
• When the pan is hot, add pork and sear on all sides (about 1-2 minutes per side). Finish in the oven at 400 degrees F for 15 minutes, or until pork reaches an internal temperature of 140-145 degrees F. For best results, use a meat thermometer to check the internal temperature of the pork.
• Remove from the oven, and let pork rest for 10 minutes before slicing it. Serve with thickened glaze if desired.

Grill

• Heat grill to medium-high heat, about 400 degrees F.
• Add the marinated pork to the grill and cook for about 15-20 minutes, turning at least once, until an internal temperature of at least 140-145 degrees F is reached.
• Let rest for 10 minutes before slicing and serving.

Notes

Storage:

• Store: Store pork tenderloin leftovers in an airtight container or a Ziploc bag in the fridge for 3-4 days. Reheat in the microwave or the oven until heated through.
• Freeze: You can store leftovers in the freezer for 4-6 months – you can even put a piece of parchment paper between each tenderloin slice to prevent them from sticking. To reheat, thaw overnight in the fridge, then warm either in the microwave, on the stovetop or in the oven until heated through.

 

Nutrition

Calories: 317cal | Carbohydrates: 34g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 289mg | Potassium: 505mg | Fiber: 0.1g | Sugar: 33g | Vitamin A: 37IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

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This Lemon Blueberry Cake has three layers of fluffy lemon cake with fresh blueberries and a homemade lemon cream cheese filling. It’s an easy layer cake for Easter or Spring!

Lemon and blueberry are one of my favorite fruit combinations., and this Lemon Blueberry Cake is one of my favorite ways to enjoy it!

It’s fresh, flavorful, and a perfect balance of tangy and sweet. This three-tiered cake is great for any special occasion or celebration.

Today’s occasion?

The 9th Blog Birthday of The Recipe Rebel!

It has been 9 years since I admitted to the world that I had started this blog — I had 10 whole recipes on it then. Today, there are more than 1100 recipes and I have so much love for this community!

But back to the cake 😉

I love how impressive this cake looks (and with minimal effort!), but you can customize it with your own twist on the decoration too.

Try frosting the sides or adding some extra swirls of frosting on top!

Looking for more blueberry and lemon recipes? Check out these 30 Easy Blueberry Recipes or 30 of the Best Lemon Desserts.

For more sweet treats with the combination of lemon and blueberry flavors, try my Lemon Blueberry Angel Food Cake Roll, this Lemon Blueberry Cream Cheese Coffee Cake, or add some fresh blueberries to this Easy Greek Yogurt Lemon Bundt Cake recipe!

Ingredients Needed:

Whipped Cream Ingredients:

• Cream Cheese: use full fat, room temperature cream cheese for the best results.
• Heavy Whipping Cream: heavy whipping cream is required to make this frosting light and fluffy. Do not substitute with another cream.
• Powdered Sugar: powdered sugar sweetens and thickens our cream cheese whipped cream.

How to Make Lemon Blueberry Cake

This lemon blueberry cake is quick and easy to make. Full instructions are included in the recipe card below.

Lemon Blueberry Cake

1. Fat + sugar: Beat butter until smooth then add in the oil and sugar.
2. Add wet ingredients: Next, add in the eggs and beat to combine. Then add milk, lemon juice, and vanilla and continue to beat until smooth.
3. Add leavening agent: Add baking powder, salt, and lemon zest. I like to stir this in before the flour so they are evenly distributed!
4. Stir in flour: be careful not to overmix!
5. Divide into pans: Toss blueberries in flour and put them on top of the cake batter.
6. Bake, cool and frost: Bake until done, then let the cakes sit before transferring them to a wire rack to cool completely before frosting.

Lemon Blueberry Cake FAQs

Tips and Notes

• Lemons. Choose lemons that have smooth skin and seem heavy for their size. This is a great way to tell if they’re juicy! Roll with a firm hand on the counter before juicing to help make them extra juicy!
• 9×13″ cake: this recipe will also work in a 9×13″ pan but you will need to bake quite a bit longer — roughly 30-40 minutes. When the center is done, check with a toothpick to ensure it is dry or has moist crumbs.
• Refrigerate. Put the cake in the fridge once you have assembled it to make it less crumbly when you slice it.

Lemon Blueberry Cake Variations

• Try different fruit. You can use raspberries or cherries in this recipe instead of blueberries, or you could try oranges instead of lemon too.
• Frosting. Try a plain cream cheese frosting, or use a different flavor. You can add some color to the frosting too for a different look. Purple frosting would look great on this cake as it goes well with the bluey purple of the blueberries!
• Decoration. You can choose to frost the whole cake, including the edges, or you can add the frosting to the center of the cake as I have done in the pictures.

• Garnish. You can decorate and garnish this cake with blueberries, lemon zest, lemon peel, lime, or oranges. Edible blue and yellow flowers would also look impressive on this cake.

Serving Suggestions

This cake works great on a dessert table or as a celebration cake for a birthday party or special occasion.

Serve this cake with other impressive desserts like this Dessert Charcuterie Board or this amazing Peanut Butter Cake with Chocolate Cream Cheese Frosting.

If you’re serving this cake for afternoon tea, you might want to try some of my drinks recipes to go with it. My Cold Brew Coffee and Caramel Frappuccino go well with blueberry and lemon flavors, and this Blueberry Lemonade is always a hit too!

More Delicious Cake Recipes to Try

Desserts

Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert)

Cheesecake

Easy Cheesecake Cupcakes Recipe

Desserts

No Bake Lemon Cheesecake

Desserts

Lemon Blueberry Cream Cheese Coffee Cake Recipe

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Lemon Blueberry Cake

This Lemon Blueberry Cake has three layers of fluffy lemon cake with fresh blueberries and a homemade lemon cream cheese filling. It's an easy layer cake for Easter or Spring!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Cooling time: 1 hour hour

Total Time 1 hour hour 48 minutes minutes

Servings 10

Calories 694cal

Author Ashley Fehr

Ingredients

Lemon Blueberry Cake

• ½ cup unsalted butter room temperature
• ½ cup canola oil 50g
• 1½ cups granulated sugar 300g
• 4 eggs
• ¾ cup milk
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoon lemon zest
• 2¼ cups all purpose flour fluffed and leveled, 293g
• 3 cups blueberries fresh
• 3 tablespoons all purpose flour

Cream Cheese Whipped Cream

• 1 package cream cheese room temperature 250g/8oz
• 1¾ cups powdered sugar
• ¾ cup heavy whipping cream 30-35% cold
• zest of 1 lemon use ½ for a milder flavor
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

Lemon Blueberry Cake

• Preheat oven to 350 degrees. Lightly grease 3 8″ round cake pans, then dust with flour if desired, tapping the pan so that all excess flour is removed. You can line the pan with parchment paper as well, or instead of flour if you prefer.
• In a large bowl with an electric mixer, beat the butter until smooth. Add the oil and sugar and beat again for 2-3 minutes.
• Add eggs and beat until completely combined.
• Add milk, lemon juice, and vanilla extract and beat on low speed until smooth.
• Add baking powder, salt, and lemon zest and beat on low speed until combined.
• Add flour, and stir just until no visible streaks of flour remain.
• Divide cake batter evenly between the 3 pans.
• Toss blueberries with 3 tablespoons flour and divide between pans on top of batter. Don’t press in — just let them sit on top.
• Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let sit for 10 minutes before removing from pan to a wire rack to cool completely.

Cream Cheese Whipped Cream

• In a medium bowl with an electric mixer, beat cream cheese until smooth.
• Add powdered sugar and beat until combined.
• Add cream, lemon zest and vanilla and beat on low speed until incorporated. Turn mixer to high and beat until light and fluffy and thickened (it should be spreadable, but you can chill before spreading for a firmer consistency). Adjust sweetness to taste.
• Divide cream cheese whipped cream between cake layers to assemble and garnish as desired. You can slice it right away but it will be easier after a few hours in the fridge!

Notes

Storage:

• Store: Store blueberry lemon cake in an airtight container in the refrigerator for up to 5 days.

 

Freeze:

• Cake layers: Freezing the cake layers is super simple, just wait until they have completely cooled and wrap them tightly in plastic wrap. Then place the layers in a freezer-safe container or Ziploc bag and freeze them for up to 3 months. Defrost in the refrigerator before making the cream cheese frosting and assembling the cake.
• Whole cake: Freezing the whole cake after it is frosted and assembled is easy too, you will just need to make sure to have a large enough container so that the frosting doesn’t get misshapen. Store in the freezer for up to 2 months, and defrost it in the refrigerator overnight before slicing to serve.

 

Nutrition

Calories: 694cal | Carbohydrates: 85g | Protein: 8g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 134mg | Sodium: 228mg | Potassium: 239mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1006IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 2mg

The post Lemon Blueberry Cake appeared first on The Recipe Rebel.

This easy Lemon Bread recipe is packed with fresh lemon juice, lemon zest, and a mouth-watering sweet lemon glaze on top — this one is for all the lemon lovers out there! It’s the perfect sweet treat to enjoy with a cup of coffee in the morning or for dessert.

This is the BEST lemon loaf I’ve made, and it’s such an easy recipe to follow!

Filled with fresh lemon flavor, it’s got a great moist crumb and can be easily customized to suit your preference for sweet or tangy flavors.

This loaf of lemon bread is even better than the Starbucks Lemon Loaf, and I don’t say that lightly!

Just in case you aren’t aware, I LOVE lemons. They have such a unique, tangy flavor that cuts through the sweetness of traditional baked goods.

It’s perfect for brunches or afternoon tea, just like my Lemon Blueberry Cream Cheese Coffee Cake recipe.

It’s a versatile recipe that I know will become a new favorite! It’s also the perfect recipe to batch bake and store some in the freezer for later.

If you love this lemon bread recipe, you’ll also love my Orange Cranberry Bread, this Cinnamon Apple Bread, and this classic Banana Nut Bread.

For more lemon desserts, try my Lemon Blueberry Angel Food Cake Roll, this amazing Lemon Lush Dessert, and my Greek Yogurt Lemon Bundt Cake.

Ingredients Needed:

This homemade lemon bread is super easy to make! Full instructions are included in the recipe card below.

• Oil – Vegetable oil or canola oil will work well, but any kind of oil can be used. I have not tested this recipe with any other kind of fat. The oil keeps it very moist!
• Sugar – white granulated sugar is perfect for this recipe.
• Eggs – help the bread to rise and binds ingredients together.
• Yogurt – I have used 0% Plain Greek Yogurt, but you can swap this for full-fat sour cream. You can use a lower-fat, non-Greek yogurt, but keep in mind that a thinner yogurt will result in a wetter loaf.
• Lemon Juice – get fresh lemons that you juice yourself for the best flavor.
• Vanilla – vanilla extract gives the bread a subtle warm flavor that melds so well with the citrusy lemon.
• Flour – I’ve only tested this recipe with all-purpose flour, but you should be able to swap some or all of the flour with whole wheat without any problems. 100% whole wheat flour will result in a denser loaf. You can use Gluten-Free flour if you like, as long as it acts like normal flour in bread.
• Baking Powder – helps the bread to rise quickly!
• Salt – use kosher salt to enhance all the flavors in this loaf.
• Lemon Zest – you’ll need fresh lemons for lemon juice anyway, but we’re going to use the lemon zest as well for an amazing citrus tang!
• Powdered Sugar – this is the base of the simple lemon glaze that will go on top of your lemon cake.

How to Make Lemon Bread

This homemade lemon bread is super easy to make! Full instructions are included in the recipe card below.

Lemon Bread

This homemade lemon bread is super easy to make! Full instructions are included in the recipe card below.

1. Mix oil and sugar. In a large bowl whisk together the oil and sugar.
2. Add wet ingredients. Add eggs, yogurt, lemon juice, and vanilla extract.
3. Combine. Whisk until fully combined.
4. Add dry ingredients. Add flour, baking powder, salt, and lemon zest.
5. Stir. Stir until just combined to make a thick batter — don’t overmix or it could make your bread tough!
6. Bake. Spread the batter into a loaf pan and bake until golden. Allow the loaf to cool while you make the lemon glaze, then drizzle the glaze over the loaf before serving.

Lemon Bread FAQs

Tips and Notes

• Pan type. The citrus makes lemon bread brown more quickly than other types of quick bread. I recommend using a light-colored loaf pan or a glass pan rather than a dark non-stick one. If it is browning too quickly, you can tent the top with foil at the 30-minute mark.
• Pan size. A larger pan will bake more quickly. I prefer to use a 9 by 5-inch loaf pan for this recipe as it bakes in about 40 minutes and therefore doesn’t brown as much on the edges. An 8 x 4 inch loaf pan will work just fine, but you may need 50-60 minutes of baking time. It will yield a taller loaf.

Lemon Bread Variations

• Different Citrus. You can use different citrus fruits in this recipe. Try oranges, grapefruit or limes, for a flavorful twist.
• Berries. You can add fresh blueberries or chopped strawberries to this recipe without changing the recipe! Aim for about 1 cup. If using frozen berries, don’t defrost them before adding them in, and keep in mind it may need a longer bake time.
• Chocolate. Add some white chocolate chips to the cake batter for added sweetness, or drizzle some melted white chocolate on top for a fancy finish.
• Frosting. Use a cream cheese frosting or a sweeter sugar frosting for the top of the bread for a sweeter finish.

Serving Suggestions

We love having lemon bread with a hot cup of coffee for a sweet breakfast treat. Freezing individual slices of this bread makes it super handy to quickly defrost and enjoy as a snack whenever you like too.

If you want something and want to know How to Make Cold Brew Coffee then I’ve got you covered. This lemon loaf also tastes great with my Caramel Frappuccino, or you can try this Easy Frappe reicpe when summer hits!

Serve this glazed lemon bread warm with a scoop of Coffee Ice Cream for a decadent dessert twist on the classic lemon and coffee combination!

More Quick Bread Recipes and Desserts To Try

Breakfast

Healthy Banana Bread recipe

Soup

Drop Dumplings for Soup

Breakfast

Cinnamon Roll Bites

Quick Breads

Cheddar Bay Biscuits

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Lemon Bread recipe

This easy Lemon Bread recipe is the perfect sweet treat to enjoy with a cup of coffee in the morning or for dessert. Packed with fresh lemon juice, lemon zest, and a mouth-watering sweet lemon glaze on top, this one is for all the lemon lovers out there!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 212cal

Author Ashley Fehr

Ingredients

Lemon Bread

• ¼ cup canola oil 50 grams
• 1 cup sugar 200g
• 2 large eggs
• ¾ cup plain 0% Greek yogurt 180 grams
• ¼ cup lemon juice 1 lemon
• 1 teaspoon vanilla
• 1 ¾ cups all-purpose flour 227 grams fluffed and leveled
• 2 teaspoons baking powder
• ½ teaspoon salt
• zest of 2 lemons or 3, if you like things tangy!

Lemon Glaze

• ½ cup powdered icing sugar
• 1-2 tablespoons lemon juice

US Customary – Metric

Instructions

Lemon Loaf

• Preheat oven to 350 degrees F and lightly grease an 8×4″ (or 9×5″) loaf pan (I recommend glass or light-colored as it will darken more quickly in a nonstick pan).
• In a large bowl whisk together the oil and sugar on with a hand mixer on low speed. Add the wet ingredients of eggs, yogurt, juice, and vanilla extract. Whisk until smooth.
• Now add in the dry ingredients. Add the flour, baking powder, salt, and lemon zest and stir just until combined.
• Spread batter into prepared loaf pan.
• Bake at 350 degrees F for 40-55 minutes (a larger pan will bake more quickly), covering loosely with foil after 30 minutes or when top is golden, until a toothpick in the bread comes out clean or with moist crumbs.
• Cool to room temperature on a wire rack before slicing and serving. Store leftovers in the fridge for up to 4-5 days.

Lemon Glaze

• Gradually stir lemon juice into the powdered icing sugar until desired consistency is reached — you may not need all of the lemon juice!
• Drizzle over the loaf before serving.

Video

Notes

Storage

• Store: Store this lemon bread in an airtight container at room temperature for a couple of days or in the fridge for up to 5 days. Allow it to cool completely to room temperature before putting it in the fridge.

Freeze:

• To freeze slices – simply slice the loaf and wrap the slices individually in plastic wrap or parchment paper. Then store the slices in a Ziploc bag or freezer-safe container and freeze for up to 3 months. Take the slices out as you need them, letting them come to room temperature before serving them. You can heat them in the microwave for 30 seconds or so to speed this up if you like!
• To freeze the whole loaf – wrap it in plastic wrap or store it in a container in the freezer. Defrost overnight on the counter and slice once it is soft.

 

Nutrition

Calories: 212cal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 113mg | Potassium: 122mg | Fiber: 1g | Sugar: 22g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

The post Lemon Bread Recipe appeared first on The Recipe Rebel.

This Chocolate Trifle is an easy dessert recipe that’s totally decadent! It’s made with layers of homemade cake, chocolate pudding, and whipped cream.

Are you a chocolate lover? Try my French Silk Pie recipe, my Mint Chocolate Lasagna or my No Churn Chocolate Ice Cream next!

This Chocolate Trifle is one seriously decadent dessert! It looks like you’ve spent a pile of time on it, but it’s one of the best easy desserts for a holiday party or family gathering.

We love all things chocolate, so this layered chocolate dessert is right up there with these Best Homemade Brownies, this Oatmeal Chocolate Chip Cookies, and this Chocolate Sheet Cake.

It’s made with homemade chocolate cake cubes layered with chocolate pudding, whipped cream, and whatever chocolate candy bars or drizzles your heart desires.

Keep it classic or let your imagination run wild!

Ingredients Needed:

Cake ingredients

You can use cake mix or prepared cake in a pinch, but this cake recipe is divine!

• Granulated Sugar: it makes our cake, cake!
• Oil: use a neutral flavored oil like canola oil to add moisture to the cake.
• Milk: whatever you have on hand will work, dairy or non-dairy.
• Eggs: binds the ingredients together so the cake can hold its shape.
• Vanilla: adds flavor depth and sweetness.
• All-Purpose Flour: fluffed and leveled so you don’t end up with too much flour.
• Cocoa Powder: use high-quality, unsweetened cocoa powder for the richest chocolate flavor.
• Salt: cuts the sweetness and enhances flavor.
• Baking Soda and Baking Powder: we’re using both leavening agents to keep the cake texture so light and fluffy.
• Hot Coffee: or hot water. I recommend the coffee because it enhances the chocolate flavor of the cake, but water will work just fine.

Trifle ingredients:

• Chocolate Pudding: we’re making the pudding layer with instant chocolate pudding mix and milk.
• Whipped Cream: we’re throwing together a homemade whip made up of heavy whipping cream, powdered icing sugar, and vanilla extract. Feel free to use Cool Whip if preferred.
• Optional Toppings: get creative! I love crushed Oreos, crushed heath or skor bars, maltesers or whoppers, and chocolate sauce or chocolate shavings.

How to Make a Chocolate Trifle

This decadent dessert is so easy to prep! Full instructions can be found in the recipe card below.

1. Prepare your cake according to the directions in the recipe card, or use a cake mix if you’re short on time.
2. Cake layer: cut cake into cubes and place a layer in a trifle dish or glass bowl.
3. Pudding layer: mix the pudding and pour half over the cake.
4. Whipped cream: top with whipped cream and repeat the layers once more.

Chocolate Trifle FAQs

Tips and Notes

• Grease and flour the pan. Lightly grease the pan, then coat it in flour, tapping out any extra. This makes it much easier to remove the cake.
• Don’t over-measure the flour. I recommend fluffing the flour up, then leveling it off gently with your finger. This helps prevent it from getting too packed in. Too much flour makes for dry cake.
• The batter will be thin. Don’t panic. That’s how it’s supposed to look!
• Check for doneness. Use a toothpick to check that the cake is done. Just insert it into the center. If it comes out clean, the cake is good to go.
• Cool the cake completely. If you try to cut it into cubes while it’s still hot, you’ll just end up with mush.

More Trifle Recipes You’ll Love

Desserts

No-Bake Brownie Trifle 3 Ways

Desserts

Banana Split Trifles

Desserts

Chocolate Blackberry Cheesecake Trifles

Desserts

Lemon Berry Cheesecake Trifles

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Chocolate Trifle

This Chocolate Trifle is a simple yet decadent dessert. It's made with layers of homemade cake, chocolate pudding, and whipped cream.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 485cal

Author Ashley Fehr

Ingredients

Chocolate Cake

• 2 cups granulated sugar
• ½ cup canola oil
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla
• 1 ¾ cup all purpose flour (fluffed and levelled) (230 grams)
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup hot coffee or water

Chocolate Pudding

• 2 boxes instant chocolate pudding mix (4 serving size)
• 3 ½ cups milk

Whipped cream

• Whipped Cream
• 2 cups heavy whipping cream
• ¼ cup powdered icing sugar
• 1 teaspoon vanilla extract

Optional toppings

• crushed oreos
• crushed heath or skor bars
• maltesers or whoppers
• chocolate sauce or chocolate shavings

US Customary – Metric

Instructions

• Lightly grease and flour one 9×13" pan, tapping firmly to remove any excess flour once coated. Set the oven to 350 degrees F.
• In a large bowl, whisk together sugar and oil until combined.
• Add milk, eggs and vanilla and whisk until smooth.
• Add flour, cocoa powder, baking soda, salt and baking powder and whisk until combined.
• Slowly stir in hot coffee until batter is smooth — it will be thin.
• Pour into prepared pan and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely before proceeding with the recipe (I prefer to do this the day before).
• Once cool, cut into 1" cubes.

Chocolate pudding

• In a medium bowl, whisk together pudding mix and milk until completely smooth.

Whipped cream

• In a medium bowl, whip the cream, sugar and vanilla until stiff peaks form.

Assembly

• Place half of the cake cubes in the bottom of a trifle bowl or large glass bowl. Top with half of the pudding and half of the whipped cream. Add desired optional toppings.
• Repeat, using remaining ingredients in the same order. Top and garnish as desired.
• Refrigerate until ready to serve. This trifle is best served the day it is made because of the fresh whipped cream. If you use cool whip, it will last a little longer.

Video

Nutrition

Calories: 485cal | Carbohydrates: 59g | Protein: 8g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 77mg | Sodium: 437mg | Potassium: 326mg | Fiber: 2g | Sugar: 42g | Vitamin A: 796IU | Vitamin C: 0.2mg | Calcium: 167mg | Iron: 2mg

The post Chocolate Trifle appeared first on The Recipe Rebel.

These Chocolate Crinkle Cookies are a chocolate lover’s dream come true. They’re soft, gooey, fudgy, and take just 10 minutes to prep!

These Chocolate Crinkle Cookies are one of my all time favorites! They are fun and festive for the holidays but not so festive that you can’t enjoy them year round.

This Chocolate Crinkle Cookie recipe is special because they’re not like the other crinkle cookie recipes. They actually start with a base of melted chocolate and oil. Why, you ask? Because it creates the absolute richest, fudgiest cookie you could ever ask for.

Is your mouth watering yet?

If you love chocolatey cookies, then try out my 4 Ingredient Double Chocolate Cookies, Mom’s Double Chocolate Cookies, or Double Chocolate Oatmeal Cookies!

Ingredients Needed:

• Chocolate: use your favorite chopped chocolate or chocolate chips.
• Oil: mixed with the melted chocolate for a silky smooth texture and super fudgy cookies.
• Brown Sugar: using brown sugar takes care of the sweetness and makes the cookies super soft and chewy.
• Eggs: help the cookies hold their shape.
• Vanilla Extract: adds flavor depth.
• All-Purpose Flour: gives the cookies structure. Make sure you spoon and level or weigh the flour!
• Powdered Sugar: we’re putting powdered sugar in the cookie dough and using it to roll the dough in before baking.
• Unsweetened Cocoa Powder: for extra chocolatey flavor.
• Baking Powder: helps the cookies rise a bit in the oven.
• Salt: cuts the sweetness.

How to Make Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are so simple to put together. Full instructions can be found in the recipe card below.

1. Melt chocolate with oil: Combine chocolate and oil in a bowl, then microwave until melted. Set aside.
2. Combine the wet ingredients: In a large bowl, combine sugar, eggs, and vanilla. Add the melted chocolate mixture and stir to combine.
3. Add the dry ingredients: Add in flour, powdered sugar, cocoa powder, baking powder, and salt, then mix until combined.
4. Chill the dough: Cover the bowl with plastic wrap and chill in the fridge or freezer.
5. Roll into balls and coat in powdered sugar.
6. Bake: Bake until puffed and nicely spread — it’s okay if they look slightly undone in the center because they will set as they cool.

Crinkle Cookie FAQs

Tips and Notes

• Line the baking sheets. Lining with parchment paper or a baking mat not only makes for easy cleanup, but also prevents the cookies from spreading way too much.
• Chill the dough. Before chilling, the dough will be very sticky and difficult to handle. Make sure you chill it for about 1 hour in the fridge or 10-15 minutes in the freezer. This also helps prevent spreading.
• Place the cookies 2 inches apart. These cookies will naturally spread just a little bit no matter what. Make sure you leave space so they don’t run into each other.
• Roll the dough in sugar. The powdered sugar coating adds extra sweetness, but it also adds contrast so you can really see the crinkling effect.
• If you prefer flatter cookies, scoop the dough, then flatten the dough balls slightly before coating them in sugar.

More Chocolate Cookies You’ll Love

Desserts

4 Ingredient Double Chocolate Cookies (Chocolate Cake Mix Cookies)

Desserts

Mom’s Double Chocolate Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

Desserts

Triple Chocolate Pudding Cookies

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Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are a chocolate lover's dream come true. They're soft, gooey, fudgy, and take just 10 minutes to prep!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 12 cookies

Calories 220cal

Author Ashley Fehr

Ingredients

• ½ cup chopped chocolate or chocolate chips (3 oz or 90 grams)
• ¼ cup canola oil (50 grams or 11.8 oz)
• ½ cup brown sugar, lightly packed (80 grams)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all purpose flour (130 grams)
• ¾ cup powdered sugar (80 grams)
• ½ cup unsweetened cocoa powder (40 grams)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup powdered sugar (for rolling)

US Customary – Metric

Instructions

• In a small bowl, combine chocolate and oil. Microwave on high for 40 seconds and stir until melted (pop it back in the microwave for a short time if necessary). Set aside to cool slightly.
• In a large bowl, combine brown sugar, eggs and vanilla.
• Add melted, slightly cooled chocolate and mix until combined.
• Add flour, powdered sugar, cocoa powder, baking powder and salt and mix until combined.
• The dough will be very sticky, like a very thick brownie batter so it does need to chill. Cover with plastic wrap and chill just until workable (you don't want it too firm), about 1 hour in the fridge or 10-15 minutes in the freezer.
• Preheat the oven to 350 degrees F.
• Scoop cookies with a 2-3 tablespoon cookie scoop, roll in powdered sugar, and place on parchment lined baking sheets at least 2 inches apart (I like to bake 6-9 per pan).
• Bake for 8-10 minutes, depending on how large your cookies are. They may be slightly puffed in the centers but will deflate slightly as they cool. If you like your cookies thinner, simply scoop your cookie and then flatten slightly before coating in powdered sugar.
• Allow to cool for 5 minutes before removing from the pans to cool completely.

Video

Notes

Notes:

• Line the baking sheets. Lining with parchment paper or a baking mat not only makes for easy cleanup, but also prevents the cookies from spreading way too much.
• Chill the dough. Before chilling, the dough will be very sticky and difficult to handle. Make sure you chill it for about 1 hour in the fridge or 10-15 minutes in the freezer. This also helps prevent spreading.
• Place the cookies 2 inches apart. These cookies will naturally spread just a little bit no matter what. Make sure you leave space so they don’t run into each other.
• Roll the dough in sugar. The powdered sugar coating adds extra sweetness, but it also adds contrast so you can really see the crinkling effect.
• Prefer thinner cookies? These cookies are thick, rich and fudgy. If you like your cookies thinner, simply scoop your cookie and then flatten slightly before coating in powdered sugar.

 

Storing:

Chocolate Crinkle Cookies will last in an airtight container at room temperature for up to 5 days, in the fridge for a couple of weeks, or in the freezer for up to 3 months. To serve again, thaw in the fridge if frozen or warm in the microwave.

Nutrition

Calories: 220cal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 68mg | Potassium: 122mg | Fiber: 2g | Sugar: 26g | Vitamin A: 56IU | Vitamin C: 0.05mg | Calcium: 41mg | Iron: 1mg

The post Chocolate Crinkle Cookies appeared first on The Recipe Rebel.

These Roasted Carrots are the perfect simple and versatile side dish. They’re made with freshly chopped carrots tossed with oil, butter, and the perfect blend of seasonings.

Is there anything better than an oven-roasted veggie? Or oven-roasted anything, really. The extra caramelized layer of flavor that’s added by roasting food in the oven just can’t be beat by any other cooking methods.

Need convincing? Just try my Roasted Garlic, Roasted Tomato Soup, or Roasted Potatoes!

These Roasted Carrots are just another example of how fabulous roasting is. The carrots are seasoned with the perfect blend of spices, then roasted with oil and butter until they’re perfectly soft and slightly caramelized.

Oh, and they take just 5 minutes to prep!

Ingredients Needed:

• Carrots: I use large, fresh carrots peeled and sliced into 1/2-inch chunks. You can also use baby carrots but the cook time may need to be adjusted.
• Oil: whatever oil you have on hand is great! Something with a high smoke point and neutral flavor.
• Salted Butter: unsalted will work too, but you may need to add a little extra salt yourself.
• Seasonings: we’re seasoning the carrots with a blend of dried parsley, salt, garlic powder, dried thyme, and black pepper.

How to Roast Carrots

These oven roasted carrots take a quick 5 minutes to prep! Full instructions can be found in the recipe card down below!

1. Season: Peel and chop the carrots, then mix them in a bowl with oil, butter, and seasonings.
2. Roast: Spread the carrots out on a lined baking sheet, then roast at 425ºF until tender.

FAQs for Roasting Carrots

Tips and Notes for Oven Roasted Carrots

• Line the baking sheet. This is optional, but does make cleanup super easy!
• Flip halfway through. We want both sides of the carrot slices to be exposed to the heat so they’re evenly cooked.
• Don’t swap the garlic powder. I don’t recommend swapping the garlic powder for fresh garlic. Fresh garlic can easily burn in the oven.

Serving Suggestions

These roasted carrots are so versatile; you can serve them with literally any of your favorite entrees!

I love to serve them alongside Creamy Garlic Chicken, Air Fryer Meatloaf, or Baked Pork Chops!

More Roasted Veggie Recipes You’ll Love

Side Dishes

Roasted Green Beans

Side Dishes

Roasted Red Potatoes

Side Dishes

Roasted Vegetables

Side Dishes

Roasted Potatoes and Carrots

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Roasted Carrots

These Roasted Carrots are the perfect simple and versatile side dish. They're made with freshly chopped carrots tossed with oil, butter, and the perfect blend of seasonings.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 138cal

Author Ashley Fehr

Ingredients

• 2 lbs large carrots* (peeled and cut into ½" thick slices)
• 2 tablespoons oil
• 2 tablespoons salted butter
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees and line a baking sheet with parchment paper (optional).
• Toss all ingredients together in a large bowl to combine.
• Spread on baking sheet in an even layer and roast for 10-15 minutes. Flip, and continue roasting until tender, about 10-15 more minutes depending on your preference.

Video

Notes

Substitutions:

• You can swap for pre-washed baby carrots and skip the chopping
• I don’t recommend swapping the garlic powder for fresh garlic as it can burn

Nutrition

Calories: 138cal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 522mg | Potassium: 490mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25378IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 1mg

The post Roasted Carrots appeared first on The Recipe Rebel.

These Baked Maple Glazed Apple Crisp Doughnuts are seriously the best doughnut ever! Soft, apple filled baked doughnuts topped with crunchy brown sugar streusel and a maple glaze drizzle. These are perfect for fall!

I wish you could understand just how long I’ve been dreaming of making these doughnuts. Ever since I made my Baked Lemon Blueberry Doughnuts I’ve been dreaming up other flavors!

But I waited until fall, because I also had about 1,839 kinds of ice cream I wanted to make. Finally, I can share this incredible recipe.

You know how you feel when you bite into something and you’re not sure if you’ve ever had a more wonderful bite in your life? That was me during every single bite of these doughnuts.

Soft, fluffy doughnuts loaded with pieces of juicy apple, topped with crunchy brown sugar streusel, and a super sweet maple glaze? It doesn’t get better than that.

If you love everything apple crisp, you should check out these Maple-Glazed Apple Crisp Cookies, Maple Glazed Apple Crisp Cinnamon Buns, Apple Crisp Cheesecakes and Apple Crisp Blondies too!

Ingredients Needed:

• Granulated Sugar: doughnuts without sugar? I don’t think so!
• Unsalted Butter and Oil: a combination of oil and melted butter gives the doughnuts so much buttery flavor and a perfectly moist texture. Use canola or vegetable oil for the most neutral flavor.
• Eggs: helps the doughnuts hold their shape.
• Vanilla Extract: adds flavor depth.
• Buttermilk: the acidity in buttermilk makes the doughnuts extra soft and tender.
• Baking Powder and Baking Soda: keeps the doughnuts light and fluffy.
• Cinnamon: adds a touch of sweet spice to the doughnuts.
• Salt: cuts the sweetness.
• All-Purpose Flour: gives the doughnuts their structure.
• Apple: any apple will work, but I love a firm, tart apple like Granny Smith, Pink Lady, or Honeycrisp.
• Streusel Topping: our simple streusel topping is made with oats, cold butter, flour, brown sugar, and cinnamon.
• Glaze: we’re finishing the donuts off with a simple glaze made up of melted butter, maple syrup, and icing sugar.

How to Make Apple Crisp Donuts

These delicious baked donuts are ready in a total of 33 minutes!

1. Wet ingredients: In a bowl, mix together sugar, butter, and oil until smooth. Add the eggs, vanilla, buttermilk, baking powder, cinnamon, baking soda, and salt. Whisk again until smooth.
2. Add the flour. Mix only until just combined, then finish by gently stirring in the apples.
3. Put together the streusel: In a separate bowl, combine oats, butter, flour, brown sugar, and cinnamon.
4. Pipe the batter: Spoon them batter into a piping bag, then pipe it around each doughnut hole in a greased doughnut pan. Press crumbles of streusel into the top of the batter.
5. Bake: Bake the donuts until a toothpick comes out clean. Let them cool for 10 minutes, then remove them from the pan and cool them completely.
6. Add the glaze: In a bowl, combine butter, maple syrup, and powdered sugar. Drizzle over the cooled donuts, let it set for a bit, then dig in.

Baked Apple Crisp Doughnuts FAQs

Tips and Notes

• Peel the apple first. The peel can become chewy when cooked in the doughnuts. I recommend removing it.
• The batter will be thick! So don’t worry. If it seems too thick, you’re probably doing it right.
• Grease the pan with butter or non-stick spray to prevent the doughnuts from sticking.
• No piping bag? Spoon the batter into a freezer bag and cut the corner off to create a makeshift one. The opening should be about 1/2-3/4-inches wide.
• Check for doneness. How long the doughnuts take will depend on how full your pan is. To check, insert a toothpick into one of the doughnuts. If it comes out clean, they’re good to go.
• If the glaze is too thick, add small drops of milk until it’s thinned out enough to be drizzled over the doughnuts.

More apple recipes you’ll love!

Breakfast

Apple Crisp Pancakes

Desserts

Apple Spice Cake

Cake and cupcakes

Praline-Glazed Apple Bundt Cake

Breakfast

Cinnamon Apple Muffins Recipe

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Baked Maple Glazed Apple Crisp Doughnuts (Donuts)

These Baked Maple Glazed Apple Crisp Doughnuts are seriously the best doughnut ever! Soft, apple filled baked doughnuts topped with crunchy brown sugar streusel and a maple glaze drizzle. These are perfect for fall!

Course Bread and Baked Goods, Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Total Time 33 minutes minutes

Servings 14 donuts

Calories 216cal

Author Ashley Fehr

Ingredients

• ¾ cup granulated sugar
• ¼ cup unsalted butter melted
• ¼ cup canola or vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk (see how to make buttermilk here)
• 1 ½ tsp baking powder
• ½ teaspoon cinnamon
• ¼ tsp baking soda
• ½ tsp salt
• 2 ⅔ all-purpose flour
• ¾-1 cup peeled, shredded apples (1 apple)

Streusel

• ½ cup large oats
• 2 tablespoons butter cold
• 2 tablespoons flour
• ¼ cup brown sugar packed
• ½ tsp cinnamon

Glaze

• 1 tbsp butter melted
• 2 tbsp pure maple syrup
• ¾ cup powdered icing sugar

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and grease your doughnut pans with butter or non-stick spray.
• In a large bowl, combine sugar, butter, and oil and whisk until smooth, about 2 minutes.
• Add in eggs, vanilla, buttermilk, baking powder, cinnamon, baking soda and salt and whisk until smooth.
• Add flour and whisk just until combined. Stir in apples. Batter will be thick.

Make the streusel

• Combine oats, butter, flour, brown sugar and cinnamon until combined. It should hold together if you press it between your fingers.
• Spoon batter into a large disposable piping bag or freezer bag. Cut off the end of the bag so your opening is about ½-¾” wide (big enough for the apples to get through). Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
• Press crumbles of streusel into the top of the batter (my tops were pretty much completely covered!).
• Bake for 8-10 minutes until a toothpick inserted comes out clean (this will depend on how full your pans are). Let cool 10 minutes before removing from the doughnut pan to cool completely.

Make the glaze:

• Combine butter, maple syrup and powdered sugar with a whisk until smooth (use milk to thin if necessary). Drizzle over cooled doughnuts and let set.

Notes

*The batter will be thick – that’s okay! I find the easiest way to get it into the pan is using a piping bag, but you can scoop with a spoon if you don’t have one.
*If you’re making these ahead of time, I recommend baking them, letting them cool, and storing in an airtight container, then glazing up to a few hours before serving them. The glazed doughnuts become softer and stickier when stored in an airtight container. I baked and glazed them in the morning, and let them sit on the counter the whole day so the glaze would stay set.

 

Tips:

• Peel the apple first. The peel can become chewy when cooked in the doughnuts. I recommend removing it.
• Grease the pan with butter or non-stick spray to prevent the doughnuts from sticking.
• No piping bag? Spoon the batter into a freezer bag and cut the corner off to create a makeshift one. The opening should be about 1/2-3/4-inches wide.
• Check for doneness. How long the doughnuts take will depend on how full your pan is. To check, insert a toothpick into one of the doughnuts. If it comes out clean, they’re good to go.
• If the glaze is too thick, add small drops of milk until it’s thinned out enough to be drizzled over the doughnuts.

 

Storing:

Finished Apple Crisp Doughnuts will last in an airtight container on the counter for 1-2 days or in the fridge for up to 5 days. You can also freeze them, but I recommend doing so before you add the glaze. They can be kept in the freezer for up to 3 months. When you’re ready to serve, thaw overnight in the fridge, add the glaze, then serve.

Nutrition

Calories: 216cal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 152mg | Potassium: 109mg | Fiber: 1g | Sugar: 24g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

The post Baked Maple Glazed Apple Crisp Doughnuts (Donuts) appeared first on The Recipe Rebel.