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Shrimp Egg Rolls Recipe | The Recipe Critic

Breakfast

Sid

-

September 14, 2024

Shrimp Egg Rolls Recipe | The Recipe Critic

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Crispy outside with a warm, flavorful filling, these Shrimp Egg Rolls are beyond delicious! They’re packed with a mix of vermicelli noodles, sautéed veggies, shrimp and plenty of flavorings, then fried till crunchy and golden brown. Serve them as an appetizer, a light main or party side dish!

Reasons You’ll Love This Recipe

So easy to make! Prepare the simple filling, assemble the rolls, then fry to crispy perfection!
They keep for days: Leftovers store well for days and reheat wonderfully in an air fryer. They’re even freezer-friendly!
Great for any occasion: These are a crowd favorite! Make them for game day or a holiday party, they’ll disappear in a flash.

Ingredients Needed to Make Shrimp Egg Rolls

This shrimp egg roll recipe is made with fresh ingredients and loaded with authentic Asian flavors. The filling consists of sautéed vegetables, shrimp and plenty of flavorings. Serve them as appetizers or as the main course with fried rice, vegetable stir fry and/or this asian cucumber salad. They’re always a hit! Check out the recipe card at the bottom of the post for exact measurements.

Vermicelli Noodles: Soft, thin rice noodles add heartiness to the filling.
Sesame Oil: For tossing the noodles, sautéing the vegetables and adding rich flavor.
Green Cabbage: Shredded cabbage adds crunch and a nice texture.
Carrots: Shredded carrots for additional crunch and hint of sweetness.
Green Onions: Chopped green onions add a mild onion flavor.
Garlic: Freshly minced garlic for extra flavor.
Ginger: Fresh ginger adds a slightly peppery, yet sweet taste.
Oyster Sauce: For a complex taste that is earthy, slightly sweet and salty.
Soy Sauce: Creates wonderful umami flavor.
Shrimp: The star protein of the recipe and what makes them super satisfying.
Salt and Pepper: To taste!
Egg Roll Wrappers: To hold all of the filling ingredients together and become crispy and golden brown on the outside when fried!

How to Make Shrimp Egg Rolls

Don’t be intimidated to roll the egg rolls, check out the visual guide below for step-by-step instructions. It’s actually super easy! Here’s how everything comes together:

Cook the Vermicelli: Cook the vermicelli according to the package directions, rinse under cold water, then lightly toss in a little sesame oil to keep them from sticking together. Set aside.
Sauté the Veggies: In a large skillet heat the sesame oil over medium-high heat. To the skillet add the cabbage, carrots, and green onions. Saute the vegetables until they become tender, about 5 minutes.
Add the Remaining Ingredients: Add garlic, ginger, oyster sauce, soy sauce, shrimp, salt, and pepper. Saute everything together until the shrimp has turned pink and cooked through. Remove the shrimp and vegetable filling from the heat and set aside.
Prep Work Station: Meanwhile, prepare a clean work surface with egg roll wrappers, a small bowl of water, the filling, and the vermicelli noodles.
Fill the Paper Wrappers: Working one at a time, place a wrapper with a corner facing you, then add some of the shrimp and vegetable filling along with some vermicelli noodles into the lower ⅓ of the wrapper.
Roll: Roll the corner up over the filling, fold the sides in, and continue rolling using a little water on the edge of the wrapper to seal it closed. While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.
Fry: Once all the egg rolls are filled, start frying them in batches. There should be space between all the egg rolls while they fry. Fry the egg rolls for 3-4 minutes, until golden brown.
Cool: Remove the fried shrimp egg rolls from the pan, and set them aside on a paper towel-lined plate to cool while you fry the rest of the rolls.

Overhead shot of vermicelli noodles being cooked in a pot.

Tips for Making Shrimp Egg Rolls

Here are my top tips for making shrimp egg rolls. They will turn out absolutely perfect every time you make them!

To Air Fry the Egg Rolls: Once all the egg rolls are filled, lightly spray or brush them with oil and place them in an even layer in the air fryer with space between. Set the air fryer to 375 degrees and fry them for 4-5 minutes on each side or until they are golden brown.
Shrimp Size: I like to use shrimp that isn’t too big so I can get at least 3 pieces in each roll, using jumbo shrimp works if that is your preference, but you might only get 1 or 2 shrimps in each roll.
Use Cooked Shrimp: You can use cooked shrimp in this recipe, just toss it in with the veggies and sauce at the end of cooking to coat it in flavor, don’t overcook the shrimp.

Side shot of egg rolls stacked on a plate with some of the rolls cut in half.

How to Store Leftovers

In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
In the Freezer: Place cooled egg rolls into an airtight container and store them in the freezer for up to 2 months.
To Reheat: To make sure your leftovers are nice and crispy, cook them in the air fryer at 375 degrees Fahrenheit for approximately five minutes.

Close up shot of someone dipping a shrimp egg roll in sauce.

More Delicious Egg Rolls to Try

Homemade egg rolls can seem intimidating, but once you get the hang of using egg roll wrappers, you’ll how easy they are to make! Plus, there are so many variations! From dessert cheesecake egg rolls to buffalo chicken egg rolls and even breakfast egg rolls, there are endless options! Here are some of our favorite recipes to try!

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Vegetarian Pot Stickers Recipe – A Cozy Kitchen

Desserts

Sid

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September 14, 2024

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Vegetarian Pot Stickers Recipe – A Cozy Kitchen

Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

These Vegetarian Pot Stickers are filled with kabocha squash, mushrooms and freshly grated ginger then served with a spicy and savory dipping sauce. They are nicely browned, crisp and chewy and are so good you won’t even miss the meat! They are easy to make ahead and freeze for quick meals throughout the week. Enjoy with Black Sesame Popsicles and Vegetarian Bao Buns.

Vegetarian Pot Stickers on a serving board with dipping sauce.

Classic pork Potstickers are my favorite go-to meal, but whenever I’m craving something healthier and lighter I love these Spring-y Vegetarian Potstickers or these Vegetarian Carrot Ginger Potstickers. They are so good served with Ginger Fried Cauliflower Rice and this Tanghulu Recipe.

Ingredients You’ll Need for Vegetarian Pot Stickers

Vegetables – The filling is a mix of kabocha squash, mushrooms, grated ginger and green onions.
Wonton wrappers – It’s best to use store-bought, so the assembly process will be much easier! Any brand will do.
Dipping sauce – This is a mix of soy sauce, Sriracha and sesame oil. It’s spicy and the perfect accompaniment for these dumplings. If you don’t like spice, leave the Sriracha out.

For the rest of the ingredients, please refer to the recipe index card below!

How To Make Vegetarian Pot Stickers

Roast the squash – Preheat your oven to 350 degrees Fahrenheit. Roast squash for 40 minutes or until tender. Scoop out the squash then add it to a bowl.
Cook the vegetables – In a small skillet set over medium heat saute green onions, mushrooms, ginger and pinch of salt with a little bit of oil. Cook until soft, about 2 – 3 minutes then add the vegetables to the squash. Add in green onions, sesame oil, Sriracha, white pepper and a pinch of salt. Mix, taste and adjust seasoning if needed.
Assemble pot stickers – Place one wrapper in your hand, add a teaspoon of filling to the center then moisten the edge of the wrapper with a wet finger. Seal the dumpling by pressing the edges together using your thumb and forefinger to create tiny pleats until the edges are complete sealed. Stand on a baking sheet then repeat with remaining filling and wonton wrappers.
Make the dipping sauce – Whisk together the dipping sauce ingredients in a small bowl then set aside.
Cook the pot stickers – Heat a 10-inch non-stick skillet over medium heat with a few teaspoons of oil. Once hot, place pot stickers inside so they’re standing up. Fry the bottoms until they are lightly golden brown. Pour in 2 tablespoons of water to the skillet then immediately cover with the lid. Cook until your dumplings are steamed and the bottoms are crispy. Remove the lid then cook for an additional 2 minutes.
Serve – Transfer pot stickers to a serving platter then serve with the dipping sauce garnished with sliced green onions sesame seeds.

Tips and Tricks

Pre-made wonton wrappers – If your wrappers are a square, use a sharp 3-inch cookie cutter to cut out circles, that way it will be easier to close and crimp your dumplings.
Assembly Help:This video helps a lot. The assembly part starts at 3 minutes and 30 seconds.
Double this recipe – This makes about 24 pot stickers which sounds like a lot but when you start eating them, it feels like it could go on forever and ever. I would highly recommend doubling this recipe and then freezing the rest. Pot stickers are THE ABSOLUTE BEST to cook straight from the freezer.
To Freeze and Save for Later: Transfer dumplings to a baking sheet and place in the freezer for about 30 minutes or until they feel very firm. Then transfer to a freezer-safe plastic bag and freeze.
To Cook Dumplings Straight from the Freezer: Follow the cooking directions above. Mine just needed a bit more time steaming, so add a minute or two onto the time above.

Overhead view of cooked dumplings on a serving board.

Recipe FAQs

What’s the difference between a pot sticker and a dumpling?

Pot stickers and dumplings are the same thing the only difference is how they’re cooked. For both, wonton wrappers are filled with meat and/or vegetables then they’re steamed. For pot stickers, they are first fried in a skillet, a little bit of water is added then it’s immediately covered with a lid to steam. That water creates a crispy crust and steams the dumplings. They end up being crunchy and soft and delicious all at the same time.

Close up image of Vegetarian Pot Stickers on a platter with dipping sauce near by.

More Asian-Inspired Recipes

If you tried this Vegetarian Pot Stickers Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Assembly, Dipping Sauce and Serving:

To Make the Filling:

Preheat oven to 350 degrees F. Place the squash cut side down and roast until tender, about 40 minutes. Scoop out squash and add to a bowl.
In a small skillet, set over medium heat, add a teaspoon of vegetable oil. When the oil is hot, add the green onions, mushrooms, ginger and a pinch of salt. Cook until softened, about 2 to 3 minutes. Add to the bowl with the squash and add the green onions, sesame oil, Sriracha, white pepper and a pinch of salt. Mix it up and give it a taste. Adjust the salt according to taste; I ended up adding an additional few pinches of salt.

To Assemble the Pot Stickers:

Place one wrapper in your hand. Add a teaspoon of filling to the center of the wrapper and moisten hallway around the edge with a wet finger. To seal, using the thumb and forefinger of one hand, form tiny pleats, pressing the edges together. Stand the dumpling up on a baking sheet. Repeat with the remaining dumplings.
*NOTE: If you’re cooking these in a few hours, transfer them to the freezer. And cook them straight from the freezer.

To Cook the Pot Stickers:

To a 10-inch, non-stick skillet, set over medium heat, add a few teaspoons of oil. When the oil is hot, add the pot stickers so they’re standing up right. Cook, uncovered until the bottoms are light golden brown, about 2 minutes.
Add 2 tablespoons of water and then quickly cover with a lid. Cook until bottom is crispy and dumplings are steamed, about 3 to 4 minutes. Remove the lid and cook for an additional 2 minutes. Remove from the pot and serve alongside the sauce. Garnish with sliced green onion and sesame seeds. Serve immediately

Tips and Tricks

Pre-made wonton wrappers – If your wrappers are a square, use a sharp 3-inch cookie cutter to cut out circles, that way it will be easier to close and crimp your dumplings.
Assembly Help:This video helps a lot. The assembly part starts at 3 minutes and 30 seconds.
Double this recipe – This makes about 24 pot stickers which sounds like a lot but when you start eating them, it feels like it could go on forever and ever. I would highly recommend doubling this recipe and then freezing the rest. Pot stickers are THE ABSOLUTE BEST to cook straight from the freezer.
To Freeze and Save for Later: Transfer dumplings to a baking sheet and place in the freezer for about 30 minutes or until they feel very firm. Then transfer to a freezer-safe plastic bag and freeze.
To Cook Dumplings Straight from the Freezer: Follow the cooking directions above. Mine just needed a bit more time steaming, so add a minute or two onto the time above.

Nutrition information is automatically calculated, so should only be used as an approximation.

Pumpkin Sheet Cake with Brown Butter Frosting

Appetizers

Sid

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September 14, 2024

0

Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

This Pumpkin Sheet Cake with Brown Butter Frosting is nicely spiced, moist, fluffy and has the perfect amount of pumpkin flavor. The frosting is nutty, buttery and gives this cake the perfect balance of sweet and salty. Ready in 1 hour and it’s easy enough for anyone to make. Top it with Homemade Sprinkles then serve it with Pumpkin Macaroni and Cheese and the Best Caesar Salad for a cozy dinner!

I’m not sure if you’ve noticed but me and sheet cakes have a thing. They’re WAY better than a big, layered cake because it’s a million times less stress and time. I also think that anyone, AND I MEAN ANYONE, can decorate a sheet cake. Everything from this Mini Pumpkin Sheet Cake with Brown Butter Frosting, Brown Butter Pecan Sheet Cake or this One Bowl Chocolate Cake is beginner-friendly and totally bomb!

Overhead view of slices of Pumpkin Sheet Cake with Brown Butter Frosting on plates topped with sprinkles.

Ingredients You’ll Need for Pumpkin Sheet Cake with Brown Butter Frosting

Dry ingredients – All-purpose flour, granulated sugar, baking powder, baking soda and pumpkin pie spice. This cake has the perfect amount of lift and lightness and the spices really make it taste like pumpkin pie and fall.
Pumpkin puree – 100% pure pumpkin puree gives the right amount of pumpkin flavor to this cake. Make sure you are using pumpkin puree and not pumpkin pie filling.
Oil – You don’t want to use butter. Vegetable oil adds moisture and lightness to the cake, butter will make it too dense. I like to use avocado or vegetable oil.
Brown butter frosting – Instead of a regular buttercream frosting, the butter is first browned so it has nutty and savory notes that complement the sweetness of the frosting and the cake.

For the rest of the ingredients, please refer to the recipe index card below!

How To Make Pumpkin Sheet Cake with Brown Butter Frosting

Prep the cake pan – Grease a 9×13-inch sheet pan with cooking spray then line with parchment paper. Preheat the oven to 350 degrees Fahrenheit.
Whisk together dry ingredients in a medium bowl then set aside.
Make the pumpkin cake – In the bowl of a stand mixer, whisk together eggs, oil, pumpkin puree and vanilla extract until smooth. Add in the dry ingredients until combined. Pour the batter into a prepared sheet pan, spreading it out evenly with an offset spatula or butter knife.
Bake in a preheated oven for 25 – 30 minutes or until a skewer comes out clean. Allow the cake to cool in the pan for 10 minutes then invert it onto a cooling rack.
Brown the butter – Add 1 stick of room temperature butter to a stand-up mixer fitted with a paddle attachment. Then place the other stick into a small sauce pot set over medium heat. Allow it to melt then cook until you see light brown specks, stir then cook until the butter is browned and smells nutty. Remove butter from the pan then allow it to cool. Freeze it for 10 – 15 minutes or until it’s room temperature.
Make the brown butter frosting – Transfer browned butter to the butter in the stand mixer, beat it together with powdered sugar, vanilla extract, salt and heavy cream until light and fluffy.
Assemble and decorate – Pour frosting over cooled cake then create swoops with an offset spatula. Top with sprinkles then slice and serve.

Tips and Tricks

Trick to make the best swirls in your frosting: You gotta plop all the frosting right in the center and then push it out. It really works splendidly. It also takes under 5 minutes. If you mess with it too much then it starts to look too purposeful. The decorating needs to look casual yet cute. Don’t put too much effort into it, you know. Use a trusty off-set spatula or even a butter knife to make the swoops and swirls. Here is the cake pan I love using, and here is a link to the sprinkles I made!
*If you don’t have pumpkin spice, you can make your own by adding this to the dry ingredients: 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, Pinch of ground cloves.
Make cupcakes: This recipe will make 24 cupcakes. Fill each cupcake liner about 3/4 of the way. Bake for 20 to 24 minutes, until a skewer comes out clean.
Make a layer cake: Divide the batter into two 8-inch or 9-inch cake pans. Bake for about 30 to 35 minutes, until a skewer comes out clean.
Let’s talk about different oils! In the cake pictured, I used vegetable oil. But avocado oil (a very neutral healthy oil) will work great. As will coconut oil, though it will give off a bit of a coconut flavor so beware.

Straight on view of a frosted cake sitting on an overturned sheet pan.

Recipe FAQs

What’s the difference between a sheet cake and regular cake?

Sheet cakes are made in a sheet pan and regular cakes are made in round or square cake pan and are sometimes layered. I love sheet cakes because everything can be poured into one pan then it gets frosted in one go – no layers or complicated steps.

Can I make it ahead of time?

Yes, you can bake the cake the night before then frost the next day. Wrap it tightly in plastic wrap then leave it on the counter at room temperature. For the frosting, make it as listed then cover it with plastic wrap and store in the fridge. When you are ready, allow it to come to room temperature before frosting. You might need to give it a good mix first!

Over head view a Pumpkin Sheet Cake with Brown Butter Frosting with slices of cake on plates all around.

More Pumpkin Recipes

If you tried this Pumpkin Sheet Cake with Brown Butter Frosting Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

One-Bowl Pumpkin Sheet Cake:

To Make the Cake:

Preheat the oven to 350 degrees F. Grease a 9×13-inch cake pan with cooking spray and line with a sheet of parchment (this makes it easier to remove it from the pan) and set aside. Alternatively you can make cupcakes and cake pans
In the a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt.
In the bowl of a stand-up mixer (or a large bowl using an electric mixer), whisk together the eggs, neutral oil, pumpkin puree and vanilla extract until smooth.
Add the dry ingredients and mix until just combined. Pour the batter into the pan and smooth it out using an offset spatula or butter knife. Transfer to the oven to bake for 25 to 30 minutes, or until a skewer comes out clean. Allow to cool in the pan for about 10 minutes and then invert it onto a cooling rack. BE CAREFUL IT’S A BIG CAKE.

To Make the Brown Butter Frosting:

If you’ll notice in the recipe it calls for the butter to be divided so! Two sticks (1 cup) are going to be room temperature. One stick (1/2 cup) of the butter is what we’re going to brown.
Go ahead and start by adding the room temperature butter to the bowl of a stand-up mixer with the paddle attachment (OR a medium bowl using an electric mixer).
Cube up 1/2 cup of the butter (1 stick). In a small saucepan, set over medium heat, add the cubed butter. Once it’s melted, it will begin to foam up and bubble a bit. Allow it to cook until you begin to see lightly browned specks beginning to form. Give it a stir and cook until it’s browned. You should also start to smell its nutty aroma. Remove it from the pan and continue to stir to cool it down.
Transfer it to a small bowl (freezer-safe) and place it in the freezer to chill, for about 10 to 15 minutes. We want it to be around room temperature butter. After it gets to that room temperature butter-firmness (it can be a bit softer—that’s ok), transfer it to the bowl with the other room temperature butter.
Sift in the powdered sugar and add the vanilla extract, salt and heavy cream. Beat the frosting for about 3 minutes. The fluffiness from the heavy cream really lightens up this frosting so be sure to beat it for the full 3 minutes.

To Assemble the Cake:

Pour all of the frosting on the cooled sheet cake and spread it around, creating cute swoops as you go. Top it with some sprinkles and cut it up and slice! Cake will stay moist for about 3 days when wrapped properly.

Tips and Tricks

Trick to make the best swirls in your frosting: You gotta plop all the frosting right in the center and then push it out. It really works splendidly. It also takes under 5 minutes. If you mess with it too much then it starts to look too purposeful. The decorating needs to look casual yet cute. Don’t put too much effort into it, you know. It just takes some swoops and swirls with a trusty off-set spatula or even a butter knife and that’s it. Here is the cake pan I love using, and here is a link to the sprinkles I made!
*If you don’t have pumpkin spice, you can make your own by adding this to the dry ingredients: 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, Pinch of ground cloves.
Make cupcakes: This recipe will make 24 cupcakes. Fill each cupcake liner about 3/4 of the way. Bake for 20 to 24 minutes, until a skewer comes out clean.
Make a layer cake: Divide the batter into two 8-inch or 9-inch cake pans. Bake for about 30 to 35 minutes, until a skewer comes out clean.
Let’s talk about different oils! In the cake pictured, I used vegetable oil. But avocado oil (a very neutral healthy oil) will work great. As will coconut oil, though it will give off a bit of a coconut flavor so beware.

Nutrition information is automatically calculated, so should only be used as an approximation.

Brown Butter Apple Crumble – A Cozy Kitchen

Seasonal

Sid

-

September 14, 2024

0

Brown Butter Apple Crumble – A Cozy Kitchen

Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

Brown Butter Apple Crumble is the best fall dessert! It’s loaded with diced pears and apples, brown sugar and fresh ginger topped with a crisp oat topping made with brown butter and walnuts. It’s sweet and buttery and perfect served with a scoop of vanilla ice cream! Pair it with Pumpkin Chili and Salted Honey Parker House Rolls for an amazing dinner.

Fall baking is my favorite type of baking. This apple crumble is low effort to make but incredibly delicious, similar to this Apple Cheese Danish, Easy Apple Cobbler, and Caramel Pear Pie with Oat Crumble.

Side view of Browned Butter Apple Crumble in a baking dish topped with scoops of ice cream.

Ingredients For Brown Butter Apple Crumble

Fruit – This is a mix of diced pears and apples. Use Bosc or Bartlett pears and a Granny smith or a Honey Crisp apple.
Ginger – Freshly minced ginger adds a nice zing and it helps to balance out the sweetness of the filling.
Flour – Important to thicken up the apple and pears juices so the filling is syrupy instead of runny. It’s also combined with sugar, oat flakes or rolled oats, walnuts and browned butter to make the crumble topping.
Browned butter – I love to include browned butter in desserts because it adds savory nutty notes and keeps the dessert from tasting too sweet.

For the rest of the ingredients, please refer to the recipe index card below!

How To Make a Brown Butter Apple Crumble

Overhead view of fruit and sugar in a baking dish.

Make the apple pear filling – Preheat the oven to 350 degrees Fahrenheit. In an 8×8-inch baking dish toss together diced apples, pears, both sugars, flour, ginger, vanilla extract and salt.
Make the crumble topping – In a medium bowl whisk together flour, brown sugar, oat flakes or rolled oats and walnuts.
Brown the butter – Add cubed butter to a small saucepan set over medium-high heat. Cook the butter until it goes from yellow and bubbly to very dark brown in color, it will look burnt but it will taste delicious. Pour the browned butter into the bowl with the flour and oats, stir until your mixture looks clumpy and everything is coated in the butter.
Pour crumble topping over apple and pear filling.
Bake for 35 – 40 minutes or until the crumble is bubbling and golden brown.
Serve crumble warm with a scoop of vanilla ice cream.

Tips and Tricks

Fruit: I used mostly pears for the crumble, but you can use all apples or use half and half. Another option that would be delicious is to include fresh blueberries to the mix.
Oat flakes: This is basically rolled oats but larger and flatter. If you can’t find it substitute with old fashioned rolled oats or quick cooking oats.
Make ahead instructions: You can assemble the crumble then bake it just for serving. It reheats really well in the oven or microwave.

Straight on view of fruit and sugar in a baking dish.

Recipe FAQs

Can I use different fruits for this crumble?

Absolutely! Feel free to experiment with other seasonal fruits like figs or blackberries. If you use berries, just be sure to combine a tablespoon of cornstarch with the mix so that it thickens properly.

How do I achieve the perfect brown butter flavor?

Cook the butter until it’s a deep golden brown, but be careful not to let it burn.

Can this crumble be made gluten-free?

Yes, simply use your preferred gluten-free flour for the crumble topping.

Is it possible to prepare this dessert in advance?

You can assemble the crumble ahead and bake it just before serving for the best texture.

Can I freeze the baked crumble?

Yes, it freezes well. Just reheat in the oven to serve.

Overhead view of Browned Butter Oat Crumble in a baking dish and in bowls.

More Fall Recipes

If you tried this Brown Butter Apple Crumble Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

1(8×8-inch) baking dish
1 chef knife
1 medium bowl
1 small saucepan

Preheat the oven to 350 degrees F. In a 8 x 8-inch baking dish (or something equivalent), add the pears, apples, white sugar, brown sugar, all-purpose flour, minced fresh ginger, vanilla extract and salt. Toss until pears are thoroughly coated. Set aside.
To a medium bowl, whisk together the all-purpose flour, brown sugar, oat flakes and chopped walnuts.
In a small saucepan, set over medium-high heat, add the cubed butter. Brown the butter until it goes from yellow and bubbling to a very, very dark brown color. It might appear burnt and it is, but not to worry, it’ll taste delicious. Pour the burnt butter into the medium bowl that’s holding the flour and oat mixture. Using a spoon, mix the mixture until clumpy and everything is coated in butter. Pour the crumble atop the filling and spread it out evenly. Transfer it to the oven to bake for 35 to 40 minutes, until the crumble is bubbling and the top is golden brown.
I’m not a super bossy person, but you must, you MUST eat this crumble warm with a scoop of cold vanilla ice cream.

Tips and Tricks

Fruit: I used mostly pears for the crumble, but you can use all apples or use half and half. Another option that would be delicious is to include fresh blueberries to the mix.
Oat flakes: This is basically rolled oats but larger and flatter. If you can’t find it substitute with old fashioned rolled oats or quick cooking oats.
Make ahead instructions: You can assemble the crumble then bake it just for serving. It reheats really well in the oven or microwave.

Nutrition information is automatically calculated, so should only be used as an approximation.

Chai Chocolate Chip Cookies – A Cozy Kitchen

Breakfast

Sid

-

September 14, 2024

0

Chai Chocolate Chip Cookies – A Cozy Kitchen

Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.

These Chai Chocolate Chip cookies are loaded with chai masala spices and melty dark chocolate chunks. These cookies are soft and fudgy with crisp edges. Similar to my cozy chocolate chip cookies this recipe is easy to prep in 15 minutes and it mades a TON of cookies. It freezes well so make a double batch to enjoy during to holidays with a cup of Homemade Hot Chocolate.

As soon as the weather starts to cool down even a little bit, I’m making these Chai Snickerdoodles, Brown Butter Chocolate Chip Cookies and these Pumpkin Chocolate Chip Cookies. They make your home smell warm and cozy as they bake and all of these recipes make a ton cookies. You can give them as gifts or keep an emergency stash in the freezer!

Overhead view of Chai Chocolate Chip Cookies on a cooling rack.

Ingredients You’ll Need for Chai Chocolate Chip Cookies

Chai Masala – A mix of ground ginger, cinnamon, cardamom, cloves, allspice, and freshly ground black pepper gives these cookies all the flavors of a cup of chai.
Butter – Instead of creaming the butter with the sugar, it’s first melted to give the cookies a soft and fudgy middle.
Sugar – A mix of brown and white granulated sugar is essential to a soft and chewy chocolate chip cookie.
Chocolate – I love to use chocolate chunks instead of chocolate chips because they leave more pools of melty chocolate. Dark chocolate or semi-sweet chocolate will work perfectly here.

For the rest of the ingredients, please refer to the recipe index card below!

How To Make Chai Chocolate Chip Cookies

Whisk dry ingredients and spices together in a medium bowl then set aside.
Make the cookie dough – To the bowl of a stand mixer fitted with the paddle attachment beat together melted butter, brown and white sugar until fluffy, add eggs then vanilla extract. Pour in the flour mixture all at once, cover with a clean kitchen towel then continue mixing until you don’t see any more speckles of flour. Pour in chocolate and mix one more time.
Chill cookie dough for at least 1 hour. Preheat oven to 350 degrees Fahrenheit then line 2 sheet pans with parchment paper.
Scoop out cookie dough onto a prepared baking sheet, leave a good amount space in between each one because these cookies will spread as they bake.
Bake for 7 – 8 minutes or until they are light to medium brown. Sprinkle with salt then repeat with remaining cookies.

Tips and Tricks

Make cookie dough in advance – You can make the dough and store in the fridge for up to 2 days tightly wrapped with plastic wrap.
How to freeze cookie dough – Form cookie dough into balls, place on a sheet pan then freeze until very cold, about 20 minutes. Transfer to a freezer-safe bag. Keep in the freezer for up to 3 months. When you’re ready, bake from frozen.

Close up image of balls of cookie dough on a sheet pan.

Recipe FAQs

What is chai?

Chai literally translate to “tea”. The spice mixture that’s in chai is called “chai masala”. If you wanted to make a cup of chai it would also include black tea, with these cookies it leans on the spices often found in the tea like ground cinnamon, ginger, cardamom, cloves and allspice.

Should you melt or cream butter for cookies?

This depends on the recipe and what kind of texture you’re going for. For this recipe, you’ll use melted butter to give the middles a soft and fudgy texture while still keeping the exterior crisp.

Why is my butter and sugar not getting fluffy?

Because we are using melted butter it won’t cream the same as if you are using softened butter. Your butter/sugar mixture should look fluffy after 3 minutes of beating with a mixer. It might look a little grainy, but that’s totally fine, as long as it you mix for the recommended amount of time.

Overhead view of Chai Chocolate Chip Cookies on a serving platter surrounded by cooking and spices.

More Holiday Recipes

If you tried this Chai Chocolate Chip Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

To a medium bowl, whisk the flour, baking powder, baking soda, ground ginger, ground cinnamon, cardamom, cloves, allspice, black pepper and salt together. Set aside.
To the bowl of a stand-up mixer with the paddle attachment (you can also do this with a hand-mixer or by hand in a medium/large bowl), add the melted butter, brown sugar and white sugar. Beat together until nice and fluffy, about 3 minutes. Add the eggs, one at a time, until combined. Pour in the vanilla extract and beat once more.
In one batch, add the flour. You will probably have to lift up the head part of your mixer to be able to add it all at once. Cover the mixer with a clean kitchen towel and turn it on low speed. Mix until the flour is mostly combined and then increase speed until you no longer see any flecks of flour. Pour in the chocolate chunks and mix one last time. Transfer the dough to the fridge to chill for an hour or up to 2 days.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact and then release the lever. I like to add all the balls of cookie dough to a sheet of parchment versus scooping dough, as I bake.
Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Sprinkle with a few pinches of salt upon exiting the oven. Repeat until you’ve baked all the cookies.
To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag.

Tips and Tricks

Make cookie dough in advance – You can make the dough and store in the fridge for up to 2 days tightly wrapped with plastic wrap.
How to freeze cookie dough – Form cookie dough into balls, place on a sheet pan then freeze until very cold, about 20 minutes. Transfer to a freezer-safe bag. Keep in the freezer for up to 3 months. When you’re ready, bake from frozen.

Nutrition information is automatically calculated, so should only be used as an approximation.

Monterey Hen Recipe | The Recipe Critic

Appetizers

Sid

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September 13, 2024

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This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

This mouthwatering Monterey chicken is slathered in tangy barbecue sauce, covered in melty cheese, and topped with crisp bacon and sweet tomatoes. The combination of all these flavors creates a satisfying dish your family will want on repeat!

Overhead shot of Monterey chicken in a baking dish.

Reasons You’ll Love This Recipe

Family-Friendly: This recipe is seriously so good and your whole family, the kiddos to the old guys will love it! Its probably because of the delicious combo of chicken, cheese, bacon, and BBQ sauce!
Simple and Easy: Marinate the chicken the night before, and you’ll have a quick, tasty dinner ready to go on those busy weeknights.
Money Saver: Love dining out but want to save some cash? This copycat of Chili’s Monterey chicken tastes even better—and won’t break the bank!

Easy Monterey Chicken Recipe Ingredients

The ingredients needed for this Chili’s copycat recipe are simple and work so well together. Scroll to the bottom of the post for exact measurements.

Boneless Skinless Chicken Breasts: Chicken is my favorite protein for recipes like this. It absorbs the flavor so well and is so tender and juicy when it’s baked!
Honey: This adds the perfect touch of sweetness to balance the savory flavors happening in this dish.
Soy Sauce: I feel like no marinade is complete without soy sauce! it just gives the perfect amount of flavor and saltinesss.
Worcestershire Sauce: Provides a complex depth of flavor you can’t get anywhere else.
Minced Garlic: Garlic is one of those ingredients you can measure with your heart! It adds so much delicious savory flavor.
Salt: Enhances everything in the marinade.
Pepper: Adds a bit of heat and enhances the other flavors in the dish.
Applewood Smoked Bacon: Provides a rich, smokey flavor and a delightful texture to this Monterey chicken.
Barbeque Sauce: Use your favorite barbecue sauce. It adds so much moisture and flavor.
Shredded Monterey Jack Cheese: With the name Monterey in the title you know this cheese is perfect for this recipe! It gives the perfect salty, cheesy goodness on top of the chicken breasts.
Diced Roma Tomatoes: Add a burst of freshness with a tangy flavor and a hint of sweetness
Chopped Green Onions: This gives the dish a pop of color and a punch of onion flavor.

Chili’s Copycat Monterey Chicken

This Monterey chicken dish is so easy to put together. You make the marinade, bake the chicken, then broil the cheese and sauce, and dinner is served! Just make sure to give yourself enough time to let the chicken marinate.

Make Marinade: Mix the honey, soy sauce, Worcestershire sauce, garlic, salt, and pepper in a large sealable bag or bowl.
Marinate Chicken: Add the chicken breasts to the marinade and marinate for at least an hour or overnight.
Bake Chicken: Preheat the oven to 350 degrees Fahrenheit, then place the marinated chicken into a 9×13-inch baking dish. Cover the dish with foil and bake for 30-40 minutes, until the chicken has fully cooked.
Cook Bacon: While the chicken is baking, fry the bacon, roughly chop it, and set it aside.
Top Chicken: Take the chicken out of the oven, then remove the foil, and top each breast with BBQ sauce, shredded Monterey jack cheese, and cooked bacon.
Broil Chicken: Set the broiler to high and broil the chicken until the cheese is melted and bubbly.
Serve: Garnish with the diced tomato and green onion. Serve fresh, and enjoy!

Monterey Chicken Variations

Chicken: You can use chicken thighs instead of breasts. Just be sure to bake them enough and that the chicken is thoroughly cooked.
Bacon: This recipe calls for applewood smoked bacon, but you can use any bacon you prefer.

Ideas for What to Serve with Monterey Chicken

Let me help you put together the simplest and most delicious dinner ever!

Side: Start with my super easy crock pot mashed potatoes. They are rich and creamy; you just have to set it and forget it!
Salad: Let’s make another fun copycat recipe with this Olive Garden salad copycat. It’s fresh and tangy and will go perfectly with the Monterey chicken.
Vegetable: You will love how quick and easy this air fryer corn on the cob recipe is. The buttery sweetness of corn will complement the savory chicken and the tangy salad.
Dessert: Finish your night with this sweet, simple, no-bake key lime pie. It will be the perfect fresh end to your delicious night!

Storing Leftover Monterey Chicken

Side shot of plated Monterey chicken cut in half.

More Cheese, Bacon, and Chicken Recipes

I absolutely love the combination of chicken, cheese, and bacon! They are all just meant to go together. The salty, crispy bacon and melty cheese complement the tender chicken in the recipes below!

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Mix the honey, soy sauce, Worcestershire sauce, garlic, salt, and pepper in a large sealable bag or bowl.
Add the chicken breasts to the marinade and marinate for at least an hour or overnight.
Preheat the oven to 350 degrees Fahrenheit. Place the marinated chicken into a 9×13-inch baking dish. Cover the dish with foil and bake for 30-40 minutes, until the chicken has fully cooked.
While the chicken is baking, fry the bacon, roughly chop it, and set it aside.
Pull the chicken out of the oven, remove the foil, top each chicken cutlet with barbecue sauce, cooked bacon, and shredded Monterey jack cheese.
Set the broiler to high and broil the chicken until the cheese is melted and bubbly.
Garnish with the tomatoes and green onion. Serve fresh, and enjoy!

Originally Posted on December 28, 2012
Updated on September 13, 2024

Calories: 700kcalCarbohydrates: 38gProtein: 63gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 199mgSodium: 2361mgPotassium: 1270mgFiber: 1gSugar: 32gVitamin A: 713IUVitamin C: 10mgCalcium: 264mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Free 7 Day Wholesome Meal Plan (Sept 16-22)

Breakfast

Sid

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September 13, 2024

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Free 7 Day Wholesome Meal Plan (Sept 16-22)

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A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner ideas and a shopping list. All recipes include macros and Weight Watchers points.

Free 7 Day Healthy Meal Plan (Sept 16-22)

I love pears, they are so versatile and great in dessert or a fall salad! My Baked Pears with Walnuts and Honey are made with just 4 ingredients (you can even eat them for breakfast!) and I love Royal Riviera, Bosc and Anjou for baking for the best texture and taste. Check out this ripening chart to see what is in season near you!

This Kale and Butternut Squash Salad with Pears and Almonds just screams fall, but if you are looking for something warm try my Pork Chops and Pears with Spicy Mustard Greens for a different twist!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. or swap recipes out for meals you prefer, you can search for recipes by course in the index. Depending on your goals, you should aim for at least 1500 calories* per day. There’s no one size fits all, this will range by your goals, your age, weight, etc.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Ultimate Skinnytaste Meal Planner

Get the Skinnytaste Ultimate Meal Planner! The 52 week spiral bound meal planner has weekly meal planning grids you can tear out and put on your fridge if you wish, a 12-week meal plan, 30 (15 new) recipes, and tear-out grocery lists. I love starting my week with gratitude, affirmations and intentions, so I included a space for that as well. I hope you will love this as much as I do!

Buy the Skinnytaste meal planner here:

A note about WW Points

If you’re following Weight Watchers, all the recipes here have been updated to reflect the new Weight Watchers program, with points displayed under the recipe title. The ww button in the recipe card takes you to the Weight Watchers website where you can see the recipe builder used to determine those points and add it to your day (US only, you must be logged into your account). All cookbook recipes in the cookbook index are also updated!

With grocery prices soaring, many of us are having to adjust, scale back and/or get more creative with our meals. One of the absolute BEST ways to stay within a budget and maintain healthy eating habits is to MEAL PLAN. You can get more 5-day Budget Friendly Meal Plans by signing up for Relish+ (get a 14-day free trial here!)

My 5 Favorite Sales Happening Right Now

Check out my 5 favorite deals I found for this weekend.

Meal Plan:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. The grocery list is comprehensive and includes everything you need to make all meals on the plan.

MONDAY (9/16)
B: Pumpkin Overnight Oats
L: Cranberry Chicken Salad on Apple Slices
D: Margherita Pizza with Autumn Salad with Pears and Gorgonzola
Total Calories: 1,119*

TUESDAY (9/17)
B: Pumpkin Overnight Oats
L: Cranberry Chicken Salad on Apple Slices
D: Pork Carnitas with 2 corn tortillas, 2 ounces avocado and Pico de Gallo
Total Calories: 1,110*

WEDNESDAY (9/18)
B: Eggs with Cottage Cheese (½ recipe), 1 slice whole wheat toast and 1 cup berries
L: Italian Sub Broccoli Salad (½ recipe)
D: LEFTOVER Pork Carnitas over Chipotle’s Cilantro Lime Rice with Corn Salsa and 2 tablespoons shredded cheese

Total Calories: 1,129*

THURSDAY (9/19)
B: Eggs with Cottage Cheese (½ recipe), 1 slice whole wheat toast and 1 cup berries
L: Italian Sub Broccoli Salad
D: Sesame Chicken with Wilted Baby Spinach with Garlic and Oil
Total Calories: 1,246*

FRIDAY (9/20)
B: Air Fryer Breakfast Banana Split
L: Italian Sub Broccoli Salad
D: Angel Hair Pasta with Shrimp and Tomato Cream Sauce with Arugula Salad
Total Calories: 1,132*

SATURDAY (9/21)
B: Apple Bread with ½ cup plain nonfat Greek yogurt with 1 cup mixed berries
L: BLT Salad with Avocado
D: DINNER OUT

Total Calories: 436*

SUNDAY (9/22)
B: Apple Bread with 2 scrambled eggs and 2 slices bacon
L: Open-Faced Tuna Melt Sandwich (recipe x 2) with 1 cup grapes
D: Carne Guisada with ¾ cup rice and Aji Picante

Total Calories: 1,051*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

*Google doc

Shopping list

Produce

2 medium bananas
2 small ripe pears
2 medium PLUS 1 large apple
1 (12-ounce) container fresh berries
1 dry pint fresh blueberries
2 (6-ounce) containers fresh berries
1 ½ pounds seedless green or red grapes
5 medium limes
1 large lemon
3 small (5-ounce) Hass avocados
3 medium jalapenos
2 medium heads garlic
1 (2-inch) piece of ginger
3 medium ears of corn
1 small red bell pepper (optional, for Pico de Gallo)
1 small bunch celery
1 large carrot
pound broccoli florets
10 ounces baby red potatoes
2 medium bunches scallions
1 (1-pound) bag/clamshell mixed baby greens
1 (1-pound) bag/clamshell baby spinach
1 (5-ounce) bag/clamshell baby arugula
1 large head Romaine lettuce
1 large bunch fresh cilantro
1 small bunch fresh Italian parsley
1 small bunch/container fresh basil
1 dry pint cherry or grape tomatoes
2 small PLUS 6 medium vine-ripened tomatoes
4 Roma tomatoes
1 small red onion
1 small white onion
1 small yellow onion

Meat, Poultry and Fish

1 rotisserie chicken
1 ½ pounds boneless, skinless chicken breasts
2 ½ pounds boneless pork shoulder blade roast
1 ½ pounds beef stew meat
1 pound large peeled and deveined shrimp
1 large package center-cut bacon (you need 20 slices)
1 small package genoa salami (if buying from deli counter, you need 1 ½ ounces)
1 small package lean deli ham (if buying from deli counter, you need 1 ½ ounces)
1 small package sliced lean deli turkey (if buying from deli counter, you need 1 ½ ounces)

Condiments and Spices

Extra virgin olive oil
Vegetable or avocado oil
Cooking spray
Olive oil spray (or get a Misto oil mister)
Kosher salt (I like Diamond Crystal)
Pepper grinder (or fresh peppercorns)
Cinnamon
Pumpkin pie spice
Light mayonnaise
Oregano
Red wine vinegar
Honey
Dijon mustard
Cumin
Sazon
Adobo seasoning
Bay leaves
Ground ginger
Toasted sesame oil
Crushed red pepper flakes
Rice vinegar (seasoned)
Sesame seeds
Reduced sodium soy sauce*
Pure maple syrup
Nutmeg
Allspice
Vanilla extract
White vinegar

Dairy & Misc. Refrigerated Items

1 18-pack large eggs
1 (32-ounce) container nonfat plain Greek yogurt (Fage or Stonyfield)
1 (6-ounce) 2% cottage cheese (I like Good Culture)
1 (8-ounce) chunk fresh mozzarella
1 (8-ounce) package sliced or chunk reduced fat provolone cheese
1 (8-ounce) package reduced fat sliced cheddar or American cheese
1 (8-ounce) bag shredded Mexican cheese blend
1 small package gorgonzola cheese
1 small wedge fresh Parmesan cheese
1 pint half and half
1 (8-ounce) container unsweetened oat milk or milk of your choice
Whipped cream (optional, for topping Pumpkin Overnight Oats)

Grains*

1 small package quick oats
1 small package white whole wheat or all-purpose flour
1 (1-pound) package angel hair pasta
1 small loaf sliced whole wheat bread
1 small package corn tortillas (you need 8)
1 medium package dry extra-long grain rice

Canned and Jarred

1 small jar pumpkin butter (or ingredients to make your own)
1 medium jar unsweetened apple sauce (or ingredients to make your own)
1 (14-ounce) jar reduced sodium chicken broth
1 small can/jar chipotle peppers in adobo sauce
1 (4-ounce) can or (4.5-ounce) tube tomato paste
1 (14-ounce) can petite diced tomatoes
1 small can whole San Marzano tomatoes
1 (15-ounce) can chickpeas
1 small jar sliced pepperoncini
2 (4.5-ounce) cans tuna in water

Misc. Dry Goods

1 small package chia seeds (if buying from bulk bin, you need 2 teaspoons)
1 medium package pecan halves (if buying from bulk bin, you need about ½ cup)
1 small package walnut halves (if buying grom bulk bin, you need about 1/3 cup)
1 small package dried cranberries (if buying from bulk bin, you need 1 tablespoon)
1 light beer
1 (187-milliliter) bottle dry white wine
Baking powder
Baking soda
Arrowroot or cornstarch
Monk fruit sweetener or sweetener of choice
1 small package brown sugar
1 small container agave
Colored sprinkles (optional, for Breakfast Banana Split)

*You can buy gluten free, if desired

Weekly Meal Plan #18 | The Recipe Critic

Appetizers

Sid

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September 13, 2024

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Weekly Meal Plan #18 | The Recipe Critic

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

I love a meal plan with easy meals. This one has one of my kids all time favorites, the Taco Ring! These recipes are so delicious, you will love them!

This week’s menu is full of variety and flavor, making it one you’ll love! Each meal is unique, with comforting dishes and bold flavors that the whole family will enjoy. You can mix things up with easy sides like fresh salads, roasted vegetables, or garlic bread to make your dinners complete. It’s all about keeping things delicious, simple, and fun—plus, there will be plenty of leftovers to save you time later in the week!

Creamy Chicken Marsala

Creamy Chicken Marsala is a classic Italian dish that is ready in under 30 minutes! Marsala wine is made into a creamy sauce paired with mushrooms for the ultimate savory bite. It’s simple and easy to whip up and sure to be a crowd-pleaser!

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Taco Ring

This taco ring is the easiest, cheesiest dinner. I know your family will love it as much as mine does! All you need is a can of crescent rolls, shredded Colby Jack cheese, some taco seasoning, and your favorite fixings to bring it to life!

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Nashville Hot Chicken Recipe

Nashville Hot Chicken is everything the name promises- it’s sticky, juicy, and the perfect amount of spice that lights up your taste buds. This delicious air-fried chicken is smothered in Nashville hot sauce that is spoon-licking good!

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Orange Beef

Crispy on the outside, tender on the inside beef strips coated in a tangy orange glaze. This orange beef recipe is the perfect weeknight dinner and sure to become a new family favorite! It may even rival your favorite takeout spot.

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Easy BBQ Chicken Pizza

Jam-packed with onions, cilantro, cheese, BBQ sauce, and chicken, this pizza will be a hit with your family! Using a pre-made crust makes this recipe easy and delicious!

View Recipe

How Many Does it Feed?

This free weekly meal plan is just what you need to get your week started. It provides five meals that will feed 4-6 (depending on if you are feeding adults or kids), AND it includes a shopping list! With fresh new ideas and easy-to-make recipes, having a weekly menu plan will be a lifesaver.

Why Should I Meal Plan?

If you haven’t tried planning your meals ahead of time, this is going to be a game-changer for you! Here’s why I swear by meal planning:

Time Saver: No more 4:00 PM panic about dinner. With a menu plan, you know exactly what’s on the menu, what you need, and how long it takes to cook.
Money Saver: Meal planning works wonders for your wallet. When you organize your shopping list for the week, then you’ll easily spot opportunities to buy in bulk and creatively repurpose leftovers for future meals. It’s a clever approach that keeps more money in your pocket.
Bye-Bye Takeout: When your dinners are planned ahead of time and groceries are stocked, you’re less likely to hit the drive-thru. Because you are cooking at home, that means more savings and healthier eating. Win-win!

Side Dishes for Dinner

My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!

Storing Leftovers for Meal Planning

I only meal plan Monday-Friday because we sometimes have plans over the weekend or I have leftovers that we can have to finish off the week! If you do have leftovers, make sure to store them properly in an airtight container in your fridge.

Pretzel Toffee Chocolate Chip Cookies

Appetizers

Sid

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September 13, 2024

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Quick Summary

Chocolate chip cookies loaded with pretzels, toffee, chocolate chips and finished with flaky sea salt. The sweet and salty combination is delightful! Everyone loves these cookies!

pretzel toffee chocolate chip cookies on cooling rack.

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I LOVE cookies, they are my FAVORITE dessert. I love the classics like peanut butter cookies, sugar cookies, oatmeal cookies, and of course chocolate chip cookies.

I also love creating new cookie recipes. My brown butter salted caramel snickerdoodles are a forever favorite and these Pretzel Toffee Chocolate Chip Cookies are also VERY popular. Every time I make them, they disappear too quickly.

My friend told me they remind her of Crave’s Rockstar Cookie, but they are even better! I have never tried Crave’s famous cookie, but I will take that as a compliment.

The cookies combine the salty crunch of pretzels, the sweet richness of toffee, and milk AND semi-sweet chocolate chips. I love using two kinds of chocolate in these cookies. The cookies are finished with flaky sea salt to bring out the salty flavor even more.

The cookies are perfect for a party, a bake sale, or you can enjoy the cookies with a glass of milk for a delicious treat! They’re sure to be a hit with their sweet and salty flavor profile!

Ingredients

All-purpose flour– spooned and leveled.
Baking soda & baking powder
Kosher salt
Unsalted butter– at cool room temperature.
Sugar– brown sugar and granulated sugar.
Eggs
Vanilla extract
Pretzels– chopped!
Heath toffee bits– look for these by the chocolate chips. If you can’t find them, you can chop up Heath candy bars or your favorite toffee.
Chocolate chips– semi-sweet and milk chocolate chips!
Flaky sea salt– for sprinkling on cookies!

How to Make Pretzel Toffee Chocolate Chip Cookies

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

eggs and vanilla extract being added to creamed butter and sugars in mixing bowl.

Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the eggs and vanilla extract. Mix until combined.

cookie dough being mixed together with spatula in mixing bowl.

Turn the mixer off and add the dry ingredients. Mix until just combined. Don’t over mix.

toffee, milk chocolate chips, pretzels, and semisweet chocolate chips being added to cookie dough.

Stir in the chopped pretzels, toffee bits, milk chocolate chips, and semisweet chocolate chips.

pretzel toffee chocolate chip cookie dough balls on baking sheet with parchment paper.

Roll about 2 tablespoons of the dough into a ball. Pull apart the dough ball with your fingertips and pull into 2 equal halves. Turn the halves so the broken edges are facing up and then press the halves back together, so the top is jagged. You don’t want the balls to be smooth. The jagged tops will give the cookies texture. Place dough balls on prepared baking sheet, about 2-inches apart.

pretzel toffee chocolate chip cookies on baking sheet with parchment paper.

Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don’t over bake.
Remove from oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

pretzel toffee chocolate chip cookies in container with parchment paper.

Don’t pack flour when measuring. Fluff, spoon, and level!
Use unsalted butter that is at cool room temperature. If the butter is too warm or greasy, the cookies will spread too much in the oven.
Don’t over mix the cookie dough.
Use light colored baking sheets. I like Nordic Ware and Williams Sonoma’s Goldtouch baking sheets. Line the baking sheets with parchment paper.
Don’t over bake the cookies. Check them early!
When the cookies come out of the oven, I like to press chocolate chips and pretzel pieces on top to make the cookies extra pretty. You have to do this when the cookies are warm.
I always like to sprinkle flaky sea salt on top!

How to Store & Freeze

Store cooled cookies in an airtight container on the counter for up to 3 days.
You can also freeze baked cookies. Place cooled toffeedoodles in a freezer bag or container and freeze for up to 2 months.
If you want to freeze the cookie dough, roll into balls and place on a baking sheet. Freeze for 30 minutes or until hard. Place the balls in a freezer container or freezer bag and freeze for up to two months. When ready to bake, preheat the oven and roll the balls in the cinnamon sugar mixture. You don’t have to defrost, just add a few minutes to the baking time.

close up of pretzel toffee chocolate chip cookie.

Check out all of my COOKIE RECIPES!

Cookies

Pretzel Toffee Chocolate Chip Cookies

Chocolate chip cookies loaded with pretzels, toffee, chocolate chips and finished with flaky sea salt. The sweet and salty combination is delightful! Everyone loves these cookies!

Cook ModePrevent your screen from going dark

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the eggs and vanilla extract. Mix until combined.
Turn the mixer off and add the dry ingredients. Mix until just combined. Don’t over mix.
Stir in the chopped pretzels, toffee bits, milk chocolate chips, and semisweet chocolate chips.
Roll about 2 tablespoons of the dough into a ball. Pull apart the dough ball with your fingertips and pull into 2 equal halves. Turn the halves so the broken edges are facing up and then press the halves back together, so the top is jagged. You don’t want the balls to be smooth. The jagged tops will give the cookies texture. Place dough balls on prepared baking sheet, about 2-inches apart.
Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don’t over bake.
Remove from oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Glazed Honeycrisp Apple Fritter Cake.

Appetizers

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September 13, 2024

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This post may contain affiliate links, please see our privacy policy for details.

This easy Glazed Honeycrisp Apple Fritter Cake will become an autumn favorite. Made with melted butter, brown sugar, apple butter, yogurt, and lots of cinnamon, this cake is stuffed with cinnamon and vanilla-tossed apples and frosted with a quick, salted-vanilla glaze. Enjoy the warm smells of fall while this cake bakes away. It’s the ultimate fall treat; prepare to become obsessed!

Desserts in the fall are just better, and this cake is the perfect example. I’ve been excited to share this for weeks, but I’ve been waiting for just the right Friday in September to share it. Today’s launch of our Apple Cider candle felt perfect!

If you haven’t yet done so, be sure to order your apple cider candle! They’re already almost sold out!

When I was younger, I didn’t eat apple fritters or apple cider doughnuts. My family did, however, do a lot of apple picking in upstate New York. We’d pick up buckets and buckets of New York apples, and my dad and I would eat them all.

I remember them being so delicious. Heading to western New York in the fall to pick apples is something I miss about living in Ohio.

Every time we’d head out to the apple farms, their farm stands would be selling their sweet treats. From doughnuts to fritters to heavily glazed apple cakes. They had it all! And while we’d never pick up anything but apples, those memories inspired this cake! The best way to describe this is like an apple fritter but in cake form!

These are the details

Step 1: make the cake batter

It’s a simple batter made with melted butter, brown sugar, apple butter, yogurt, vanilla, and eggs. Then, the usuals: flour, cinnamon, baking powder, baking soda, and salt.

Mix this all up in a bowl; nothing fancy is needed.

Step 2: the apple filling

I used up Honeycrisp apples and chopped them up. Then mix the apple bites with brown sugar, cinnamon, and vanilla and toss them together in a bowl.

I love to leave the skin on my apples. The skin provides more flavor and fiber! If you prefer, you can remove the skin, but around here, there’s no time for that!

Step 3: the layers

Now, layer the cake batter with the apples. Start with 1/2 batter on the bottom, then one layer of apples, the remaining batter, and then add the remaining apples on top to finish.

Now bake into a sweet sheet cake. The smells from the oven will be the sweetest autumn scents, so wonderful and cozy.

Step 4: the vanilla glaze

For the glaze, mix powdered sugar with warm milk, vanilla, and a pinch of sea salt.

Ice the cake while it’s still warm. This ensures the glaze melts into every inch of the cakes, seeping into all those crannies!

If you’re heading out apple picking this fall, make this easy apple fritter cake. Serve with coffee, hot cocoa, or even a steaming mug of cider. It’s a fall delight! And make sure the candles are burning. You’ll certainly have created the perfect autumn experience!

Looking for apple recipes? Here are a few ideas:

Brown Butter Apple Blondies with Cinnamon Maple Glaze

Haunted Pumpkin Patch Margarita

Cinnamon Crunch Apple Butter Soft Pretzel Knots

Salted Maple Apple Tarte Tatin with Cinnamon Pumpkin Seeds

Cinnamon Spiced Apple Fritters with Vanilla Coffee Glaze

Baked Cinnamon Sugar Apple Cider Doughnut Holes

Easy Cinnamon Sugar Apple Cake

Lastly, if you make this Glazed Honeycrisp Apple Fritter Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Glazed Honeycrisp Apple Fritter Cake

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings: 8

Calories Per Serving: 396 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

1. Preheat oven to 350° F. Line a 9×9 inch baking dish with parchment paper.2. In a large bowl, stir together the butter, brown sugar, apple butter, yogurt, eggs, and vanilla, until combined. Add the flour, cinnamon, baking powder, baking soda, and salt. Mix until just combined. 3. To make the apple mix. In a bowl, combine the chopped apples, brown sugar, cinnamon, and vanilla. 4. Spread half the batter evenly into the prepared dish. Spoon over about 1/2 of the apples, then cover the apples with the remaining batter. Top with the remaining apples and any juices left in the bowl. 5. Bake for 55-60 minutes, until just set. Let cool for 10 minutes.6. Meanwhile, make the glaze. Whisk all ingredients in a bowl, adding milk as needed to thin. Drizzle the glaze over the cake. Sprinkle with sea salt. Serve the cake warm or at room temperature. enjoyI

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Glazed Honeycrisp Apple Fritter Cake