This Lemon Blueberry Bread is soft, sweet, and bursting with juicy blueberries in every bite. It has just the right hit of lemon to make it fresh and bright. It’s the kind of loaf that disappears fast in my house.

Easy Lemon Blueberry Bread

If sunshine had a recipe, I’m pretty sure it would taste like this Lemon Blueberry Bread. This is the kind of recipe that lets you eat cake for breakfast without judgment. Call it “bread” and suddenly it’s perfectly acceptable with your morning cup of coffee.

Warning: this bread has a habit of vanishing. You’ll slice it up, turn your back for one second, and suddenly half the loaf is gone. (Science still can’t explain this phenomenon.)

Ingredients and Tips

• All-Purpose Flour: The base that keeps the bread soft and fluffy.
• Leaveners: Baking powder + baking soda for the perfect rise.
• Butter: Softened, because melted would change the texture.
• Lemon: Both zest and juice for max flavor, don’t skimp!
• Sour Cream/Greek Yogurt: Keeps the crumb moist and tender.
• Blueberries: Fresh is best, but frozen works too (just don’t thaw).
• 👉 Pro Tip: Toss your blueberries with a little flour before folding them in. This keeps them from sinking to the bottom like tiny fruity anchors.

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan, then line it with parchment paper for easy removal later. Toss the blueberries with 1 teaspoon of flour to coat them lightly, this trick helps them stay evenly distributed in the bread.

First of all, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat the softened butter and sugar until the mixture is light and fluffy. This step is key to getting that tender crumb.

Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract. Your kitchen should already smell amazing at this point.

Mix in half of the flour mixture, followed by the sour cream (or Greek yogurt), and then the remaining flour mixture. Stir until everything is just combined, overmixing makes bread tough.

Gently fold the floured blueberries into the batter with a spatula, being careful not to crush them.

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with foil. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely to room temperature.

In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable. Once the loaf is completely cooled, drizzle the glaze over the top.

Grab a sharp knife, cut yourself a thick slice, and enjoy the bright, fruity goodness.

Substitutions

• Greek Yogurt instead of sour cream for a tangier flavor.
• Limes if you’re out of lemons (hello, Blueberry Mojito Bread?).
• Gluten-Free Flour swap works if it’s a 1:1 blend.
• Orange Zest for a sweeter, less tart vibe.

This Lemon Blueberry Bread is like a slice of sunshine you can eat. It’s moist, fluffy, sweet with just the right amount of tang, and that glaze takes it from “snack” to “showstopper.” Bake it for brunch, gift it to a friend, or hoard the whole loaf for yourself, no judgment here.

Try These Breads Next

• Pumpkin Bread
• Quick Cinnamon Bread (No Yeast)
• Banana Nut Bread
• Chocolate Banana Bread
• Marbled Chocolate Banana Bread

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Lemon Blueberry Bread

This Lemon Blueberry Bread is soft, buttery, and bursting with juicy blueberries in every bite. Bright lemon flavor keeps it fresh and light, while the simple glaze makes it feel a little special. Perfect for breakfast, dessert, or your afternoon coffee break.

Course Bread, Breakfast, Brunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10

Calories 327kcal

Author Joanna Cismaru

Equipment

• Loaf Pan 9.5 x 5 inch (set of 2)

Ingredients

For the Bread:

• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup unsalted butter softened
• 2 large eggs
• 1 tablespoon lemon zest
• ¼ cup lemon juice fresh
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• 1 cup fresh blueberries if frozen, do not thaw

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

US Customary – Metric

Instructions

• Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. Fold the blueberries with 1 teaspoon of flour.
• In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, beat butter and sugar until light and fluffy.
• Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
• Add half the flour mixture, then sour cream, then remaining flour mixture, mixing until just combined.
• Gently fold blueberries into the batter.
• Pour batter into prepared pan and bake 50–55 minutes, or until a toothpick comes out clean. Let cool 10 minutes in the pan, then remove and cool completely on a rack.
• Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread. Slice and serve!

Notes

1. Fresh vs Frozen Blueberries: You can use either, but if you’re using frozen, don’t thaw them first, just fold them in gently to avoid purple streaks.
2. Sour Cream Substitute: Greek yogurt works just as well if that’s what you have on hand. It keeps the bread moist and tender.
3. Don’t Overmix: Stir the batter until just combined to keep the loaf soft. Overmixing will make it dense.
4. Check Early: Ovens vary, so start checking at the 50-minute mark. A toothpick should come out mostly clean with a few crumbs.
5. Storage: Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5.
6. Freezing: This bread freezes beautifully. Wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight at room temperature.

Nutrition

Serving: 1serving | Calories: 327kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 198mg | Potassium: 128mg | Fiber: 1g | Sugar: 34g | Vitamin A: 384IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg

The post Lemon Blueberry Bread appeared first on Craving Home Cooked.

Arroz con Leche – creamy, cozy rice pudding with cinnamon, citrus, and serious comfort vibes. Easy, nostalgic, and impossible to stop eating.

The Rice Pudding I Grew Up With

I grew up with this stuff. My mom still makes rice pudding regularly, like clockwork, and honestly, so do I. It’s one of those recipes that never left our table. We’ve had it for dessert, yes, but also for breakfast, and even for those nights when dinner just needs to be something warm, simple, and a little sweet. There’s something about that creamy rice, the cinnamon, the hint of citrus, it just feels like home.

Ingredient Notes & Tips

• Rinse the rice well: This helps remove excess starch so your pudding stays creamy, not gummy.
• Keep the heat low once the milk goes in: Stir often and be patient; this isn’t a recipe you can rush.
• Citrus zest is optional, but lovely: A strip of lemon or orange peel adds subtle brightness to balance the richness.
• Adjust the texture to your liking: Add a splash more milk at the end if it thickens too much.
• Raisins (or cranberries) are totally optional: I love them, Remo avoids them, so it’s your call.

Get rid of the excess starch by rinsing the rice in a fine mesh strainer under cold water until it runs clear.

In a large saucepan, combine the rinsed rice, water, cinnamon stick, and a strip of lemon or orange zest if you’re using it. Bring to a boil, then reduce the heat, cover, and simmer for about 10 minutes, just until most of the water is absorbed.

Pour in the milk and crank the heat to medium. Stir often and don’t walk away, milk likes to stick. Once it starts to bubble gently, lower the heat and let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until the rice is tender and it’s starting to look like pudding.

Remove the cinnamon stick and citrus peel. Stir in the sugar, vanilla, salt, and raisins or cranberries if you’re using them. Cook for another 5 minutes, stirring constantly until the sugar’s fully dissolved and the whole thing looks silky and luscious.

If it looks too thick, stir in a splash of milk. Keep in mind it’ll thicken more as it cools. Spoon into bowls and top with a little sprinkle of ground cinnamon. Serve warm, room temp, or chilled, whatever your mood calls for.

Try These Rice Recipes Next

• Instant Pot Rice
• Chicken Rice Soup
• Rice Pudding
• Coconut Rice
• Coconut Rice Pudding

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Arroz con Leche (Rice Pudding)

This classic Arroz con Leche is rich, creamy, and spiced with cinnamon and citrus. A cozy, comforting rice pudding that’s easy to make and perfect for dessert, breakfast, or a sweet little dinner moment.

Course Breakfast, Dessert

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 313kcal

Author Joanna Cismaru

Ingredients

• 1 cup long-grain white rice
• 4 cups whole milk
• 1 cup water
• 1 stick cinnamon
• 1 strip of lemon or orange zest optional
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt
• ½ cup raisins or dried cranberries
• cinnamon for garnish

US Customary – Metric

Instructions

• Place the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. This helps remove excess starch and prevents the pudding from becoming too thick.
• In a large saucepan, combine the rinsed rice, water, cinnamon stick, and lemon or orange zest if using. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 10 minutes, or until most of the water is absorbed.
• Stir in the whole milk. Increase the heat to medium and bring the mixture back to a gentle boil, stirring frequently to prevent sticking.
• Reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
• Remove the cinnamon stick and citrus zest from the saucepan. Stir in the granulated sugar, vanilla extract, and salt. If adding raisins or dried cranberries, stir them in now.
• Continue to cook for another 5 minutes, stirring constantly until the sugar is fully dissolved and the pudding reaches your desired consistency.
• If the pudding is too thick, add a little more milk to reach your preferred texture. Keep in mind that it will thicken further as it cools.
• Remove from heat and let it cool slightly. Spoon the arroz con leche into individual serving bowls or cups. Sprinkle ground cinnamon on top for garnish.
• Arroz con Leche can be enjoyed warm, at room temperature, or chilled. If refrigerating, cover the surface with plastic wrap to prevent a skin from forming.

Notes

1. Rice: Long-grain white rice works best. Avoid sticky or short-grain varieties.
2. Milk: Whole milk is best, but 2% or dairy-free alternatives will work.
3. Sweetness: Feel free to adjust the sugar to taste, some like it sweeter, some don’t.
4. Add-ins: Raisins, cranberries, or even chopped dates add a nice chew, but they’re totally optional.
5. Texture: If it thickens too much, stir in a bit more milk, even after it’s cooled.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 59g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 166mg | Potassium: 383mg | Fiber: 2g | Sugar: 25g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 219mg | Iron: 1mg

The post Arroz con Leche (Rice Pudding) appeared first on Craving Home Cooked.

Custard Raisin Rolls—for when you want something sweet, buttery, and indulgent, but also want to pretend you’re making a sophisticated European pastry instead of just eating cake for breakfast.

These rolls are soft, pillowy, and stuffed with a rich vanilla custard, because let’s be honest—raisins on their own aren’t pulling their weight. (Yes, I know raisins are divisive. No, I don’t want to hear about it. Just swap them for chocolate chips and move on.)

Before You Start – Pro Tips for Success

Alright, let’s set you up for pastry perfection before you accidentally turn these into a sticky, custard-leaking disaster. Follow these tips, and you’ll get soft, bakery-style rolls that make you look like you totally know what you’re doing.

The Dough – Soft, Fluffy, and Worth the Wait

This is a rich dough, meaning it’s got butter, eggs, and sugar. Translation? It’s soft, slightly sweet, and takes its time rising.

• Yeast matters – Use active dry yeast and let it proof first. If it doesn’t get foamy, your yeast is dead (RIP), and no amount of wishful thinking will save it. Start over.
• Flour absorption varies – The dough should be soft and slightly sticky, not dry. If it’s too dry, add a tiny splash of milk. If it’s too wet, add a bit more flour.
• Cold kitchen? Let the dough rise in a slightly warm oven. (Turn it on for a minute, turn it off, and let the dough do its thing inside.)
• How long does it take to rise? First rise – About 1 hour, or until doubled in size. Be patient. Second rise – Another 20 minutes after rolling and slicing. This final puff-up is what makes them light and airy instead of dense.

The Custard

Listen, if you’ve never made homemade custard, don’t panic. This method is fail-proof and gives you a thick, creamy, velvety filling that’s way better than anything from a box.

• Custard powder? Yep. It’s a shortcut, and it works beautifully. Bird’s makes a great one, or you can make your own custard from scratch, here’s my recipe.
• Mix the powder with a little milk first – This prevents lumps before you add it to the hot milk. (Lumpy custard is not the vibe.)
• Cool it completely before using – Warm custard = melty disaster when you try to roll the dough. Trust me.

The Raisins – Let’s Talk About It

Look, I get it. Raisins are controversial. Some people love them, some people would rather eat cardboard.

• I like raisins. Some of you don’t. That’s fine, but don’t just leave them out—swap them for chocolate chips, dried cranberries, or chopped nuts.
• Soak them first – Even if you like raisins, soaking them in warm rum, orange juice, or hot water makes them plump, juicy, and actually enjoyable.

Rolling & Slicing Without the Mess

Here’s where things can get messy fast. But don’t worry—I’ve got you covered.

• Roll the dough evenly – Not too thin, not too thick. About 16 inches square is perfect.
• Don’t overfill the rolls unless you want custard explosions in your oven.
• Use dental floss (unflavored, please) to slice them cleanly—knives tend to squish the dough.

These rolls are bakery-level good, but a few small tricks will take them from “these are nice” to “WHY have I never made these before?!” Plus, I’ve got step-by-step photos to make sure you nail every part of the process.

Proof the yeast – Mix warm milk, a little sugar, and yeast in a bowl. Give it 5 minutes to get frothy and bubbly. If nothing happens? Your yeast is probably dead, and this is your first opportunity to start over before ruining the whole recipe.

Mix the dough – Eggs, melted butter, sugar, and salt go in next, followed by the flour. Stir until a sticky dough forms.

Knead until smooth – About 8–10 minutes of kneading (or let your stand mixer do the work while you scroll on your phone). You’re aiming for soft and slightly tacky, but not gluey.

First rise – let it double – Cover and let it sit for 1 hour, or until it looks like it’s trying to escape the bowl.

Pro Tip: If your kitchen is cold, let the dough rise in a barely warm oven (just turn it on for a minute, then turn it off).

Whisk the custard powder with a bit of milk first – This prevents lumps. You want a smooth paste, not weird clumps floating in hot milk.

Heat the milk & sugar – Bring it to a gentle simmer, then slowly whisk in your custard mixture. Stir like your life depends on it – It’ll thicken in minutes, and once it does, remove from heat and stir in vanilla.

Cool completely – If you spread warm custard on the dough, it will melt and turn into a custard crime scene.

Shortcut Option: If you’re feeling lazy, you could use store-bought vanilla pudding… but trust me, homemade is next-level.

Roll out the dough – Lightly flour your surface and roll it into a 16-inch square. Too thick? The rolls won’t bake evenly. Too thin? They’ll be flimsy and sad.

Spread the cooled custard – Evenly, but leave a little border at the edges, or you’ll end up with a mess when rolling. Sprinkle the raisins – Or swap for chocolate chips, nuts, or whatever makes you happy.

Roll it up tightly – Start from the long edge and roll like you’re making cinnamon rolls. Slice into 12 pieces – Here’s where dental floss works magic! Slide it under the roll, cross the ends over the top, and pull tight for a perfect, clean cut.

Knife users beware: Pressing down with a knife can squish the dough, so use a gentle sawing motion if you go that route.

Place in a greased 9×13-inch pan – Leave a little space between them so they have room to puff up. Cover and let them rise for 20 minutes – Not as long as the first rise, but this final proofing gives them that soft, bakery-style texture.

Running out of time? You can cover and refrigerate overnight, then bake fresh in the morning!

Brush with egg wash – This makes them golden and shiny, instead of looking pale and sad. Sprinkle with almonds – They’ll toast beautifully in the oven, adding a little crunch.

Bake at 375°F for about 20 minutes – You’re looking for golden brown on top, perfectly cooked inside.

Ovens vary! Start checking at 15 minutes—you want them golden, not burned.

Let them cool slightly – I know, waiting is hard. But custard straight out of the oven is basically lava.

Dust with powdered sugar – This makes them look like something from a Parisian bakery, even if you made them in your pajamas.

Best served warm – But let’s be real, they’re also amazing straight from the fridge at midnight.

Go Forth and Bake!

These Custard Raisin Rolls are soft, creamy, and just fancy enough to make you feel like a pastry genius. And if you make these and still get complaints about raisins? Hand that person a plain bread roll and move on.

More Delicious Rolls To Try

• Blueberry Lemon Rolls
• The Best Cinnamon Rolls
• No Knead 1 Hour Cinnamon Rolls
• Fluffy Dinner Rolls
• Honey Rolls

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Custard Raisin Rolls

These Custard Raisin Rolls are like cinnamon rolls, but fancier! Soft, fluffy dough swirled with creamy homemade custard and sweet raisins, then baked to golden perfection. Topped with crunchy almonds and a dusting of powdered sugar, they’re bakery-worthy but totally doable at home. Perfect for brunch, holidays, or when you just need a little pastry magic in your life!

Course Breakfast, Brunch, Dessert

Cuisine Danish, European, French, German

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Rising Time 1 hour hour

Total Time 3 hours hours 20 minutes minutes

Servings 12

Calories 294kcal

Author Joanna Cismaru

Ingredients

For the Dough (Simplified Cinnamon Roll Dough):

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast
• ½ teaspoon salt
• ½ cup warm milk about 110°F
• 2 large eggs at room temperature
• ⅓ cup unsalted butter melted

For the Filling:

• ¾ cup raisins

For the Custard:

• 2 cups milk
• 3 tablespoons granulated sugar
• ⅓ cup custard powder
• ½ teaspoon vanilla extract

For the Glaze and Topping:

• ½ egg beaten with 1 teaspoon milk
• 4 tablespoons almond slices or flakes
• 1 tablespoon powdered sugar for dusting

US Customary – Metric

Instructions

• In a small bowl, combine the warm milk with 1 tablespoon of the granulated sugar (taken from the ¼ cup) and the active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
• In a large bowl, whisk together the eggs and melted butter. Add the remaining granulated sugar and salt, then stir in the frothy yeast mixture. Gradually add the flour, mixing until a dough forms.
• Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
• In a small bowl, mix the custard powder with a few tablespoons of milk to form a smooth slurry. In a saucepan, bring the remaining milk and granulated sugar to a boil. Gradually whisk in the slurry, stirring constantly over medium heat until the mixture thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract if using, and allow the custard to cool completely.
• Once the dough has risen, roll it out on a lightly floured surface into a rectangle roughly 16 inches square. (If you prefer a thinner layer, aim for about ⅛ to ¼ inch thickness.)
• Evenly spread the cooled custard over the dough. Sprinkle the raisins (or your choice of add-ins) evenly over the custard layer.
• Starting from one long edge, carefully roll the dough into a tight log. Using a sharp knife, slice the log into 12 equal pieces. Place the slices 9×13-inch baking dish, spacing them slightly apart.
• Cover the pastries lightly with a clean kitchen towel and let them rest for about 20 minutes, allowing a final rise.
• Preheat your oven to 375°F. Brush the tops of the pastries with the egg wash (½ beaten egg mixed with 1 teaspoon milk) and sprinkle 4 tablespoons of almond flakes evenly over them.
• Bake the pastries in the preheated oven for about 20 minutes, or until they are nicely golden and cooked through.
• Remove from the oven and, while still warm, dust lightly with 1 tablespoon of powdered sugar. Allow to cool slightly before serving.

Notes

1. Active dry yeast needs proofing (foamy, bubbly, alive). If nothing happens after 5 minutes, your yeast is dead. Start over.
2. Instant yeast? Skip the proofing and mix it straight into the flour—easy!
3. Dough Consistency – It should be soft, slightly sticky, but not gluey. If it’s dry, add a tiny splash of milk. Too wet? A sprinkle of flour.
4. Knead properly – If using a stand mixer, 8 minutes on medium-low. By hand? 10 minutes of dough therapy.
5. The Custard – Smooth, Not Lumpy – Whisk the custard powder with cold milk first – prevents lumps before it hits the hot milk. Don’t walk away while cooking – It thickens FAST. Stir constantly or risk weird clumps. Cool completely before spreading – Unless you enjoy melted custard chaos.
6. Roll the dough evenly – Too thick = doughy rolls. Too thin = flimsy and sad.
7. Leave a border when spreading custard – Keeps it from squishing out everywhere when rolling.
8. Dental floss trick – Slice the rolls using unflavored dental floss (trust me, it works). Knives squish everything!
9. Best fresh! But they stay soft for 2 days at room temp in an airtight container.
10. Reheat for 10 seconds in the microwave – Like fresh-baked magic.
11. Swap raisins for chocolate chips, dried cranberries, or chopped nuts. Or just eat around them and enjoy the custard-filled goodness.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 47g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 138mg | Potassium: 246mg | Fiber: 2g | Sugar: 11g | Vitamin A: 314IU | Vitamin C: 0.5mg | Calcium: 92mg | Iron: 2mg

The post Custard Raisin Rolls appeared first on Craving Home Cooked.

Imagine a cookie that’s delicate, buttery, and so tender it practically melts in your mouth. These Shortbread Cookies combine humble pantry staples with a dash of patience for chilling, resulting in a dessert that’s incredibly easy yet impressively elegant.

These shortbread cookies are one of my favorite cookies of all time. It’s such an easy recipe, just reach into your pantry and find a handful of everyday ingredients waiting to be turned into something special. As you whip them up, you’ll notice how the dough comes together so easily, and before you know it, your kitchen will be filled with that warm, buttery aroma that instantly makes the day feel cozier.

The best part? You get to decide how to enjoy them. Maybe you’ll dip them in hot chocolate, layer them with a bit of jam, or even crumble them over ice cream. I’d love to hear what creative spin you put on these cookies, so don’t be shy—leave a comment and share your sweet ideas. I’m already excited to see what you come up with!

Ingredients You’ll Need

• Unsalted Butter: Cream it with sugar for that smooth, rich base. If needed, use salted butter and skip the added salt.
• Powdered Sugar: Sweeten the dough and create a fine, delicate texture. If you only have granulated sugar, use that but you might have to mix it with the butter a little longer, until nice and smooth.
• Salt: Balance the sweetness and round out the overall flavor. Adjust the amount if using salted butter.
• All-Purpose Flour: For a slightly lighter bite, try a blend of half cake flour and half all-purpose.
• Pure Vanilla Extract (Optional): Add subtle warmth and complexity. Swap in almond extract for a different aroma.

In a large mixing bowl, beat 1 cup of softened unsalted butter and ¾ cup of powdered sugar together on medium speed for 2–3 minutes until smooth and creamy.

Mix in 1 teaspoon pure vanilla extract (optional) and ¼ teaspoon salt until fully combined. Then, gradually add 2¼ cups of all-purpose flour, mixing on low speed until a soft dough forms. It may look crumbly at first, but keep mixing until it comes together. If it’s still too dry, whisk an egg in a small bowl and add it 1 tablespoon at a time until the dough holds.

Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Tip: Chilling the dough firms up the butter, making it easier to roll out and helping the cookies maintain their shape during baking.

Preheat your oven to 325°F (165°C). On a lightly floured surface, roll out the dough to about ¼ inch (6 mm) thickness. Use your favorite cookie cutter shapes to cut out cookies and place them about 1 inch apart on a lined baking sheet.

Bake the cookies for 15–20 minutes, or until the edges begin to turn a light golden color. Keep a close eye on them near the end to avoid overbaking.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Store leftovers in an airtight container at room temperature for up to 1 week.

More Delicious Cookies

• Italian Almond Cookies
• Linzer Cookies
• Snickerdoodles
• Sour Cream Cookies
• Spritz Cookies
• Italian Nut Roll Cookies

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Shortbread Cookies

Shortbread Cookies are buttery, delicate treats that melt in your mouth with every bite. They use simple ingredients to create a classic cookie that pairs perfectly with coffee or tea.

Course Breakfast, Cookies, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 24

Calories 126kcal

Author Joanna Cismaru

Equipment

• 13-inch by 9-inch Baking Sheet
• Rolling Pin

Ingredients

• 1 cup unsalted butter softened
• ¾ cup powdered sugar
• ¼ teaspoon salt
• 2¼ cups all-purpose flour
• 1 teaspoon pure vanilla extract optional

US Customary – Metric

Instructions

• In a large mixing bowl, beat the softened butter and sifted powdered sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  
• Add the vanilla extract (if using) and salt, mixing until well combined. Gradually add the all-purpose flour to the butter mixture, mixing on low speed until the dough comes together. The dough may appear crumbly at first but will form a soft dough as you continue mixing.
  
• Shape the dough into a flat disk and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes to make it easier to handle.
  
• Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
• On a lightly floured surface, roll out the chilled dough to about ¼ inch (6 mm) thickness. Use a shortbread cookie cutter or any desired shape to cut out cookies.
  
• Place the cut cookies onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Bake in the preheated oven for 15-20 minutes, or until the edges are just beginning to turn a light golden color. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely.
  
• Store any leftovers in an airtight container at room temperature for up to 1 week.

Notes

1. Cream the butter and sugar thoroughly for a smooth, light dough.
2. Work the dough gently to avoid tough cookies.
3. Experiment with different extracts or a sprinkle of citrus zest for a personalized twist.

Nutrition

Serving: 1serving | Calories: 126kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 236IU | Calcium: 4mg | Iron: 1mg

The post Shortbread Cookies appeared first on Craving Home Cooked.

These Italian Bomboloni, with their light, airy texture and luscious cream filling, are exactly what you need to satisfy your dessert cravings. From the first bite to the last, every moment is a celebration of authentic Italian flavors and homemade goodness.

There’s something magical about homemade doughnuts, especially when they’re filled with rich, creamy pastry. This Italian Bomboloni recipe is more than just a dessert—it’s an experience that brings people together. As you mix, knead, and fry, you’ll create not only delicious treats but also wonderful memories with those you love.

Ingredients You’ll Need

• Flour: You’ll just need plain all purpose flour here.
• Sugar: You’ll need granulated sugar to sweeten our dough and to roll the donuts through.
• Active dry yeast: If you don’t have active dry yeast, instant yeast works just as well—just mix it directly with the flour.
• Salt: Enhances the flavors of the dough.
• Zest of lemon or orange (optional): Infuses a fresh, citrusy aroma.
• Unsalted butter: I highly recommend using unsalted butter, this way you can control how much salt to add to your dough.
• Eggs: Bind the ingredients together and add moisture. For an egg-free version, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Warm milk: Activates the yeast and hydrates the dough. I recommend using whole milk but you can substitute with any milk of your choice, including plant-based options like almond or soy milk.
• Pure vanilla extract: Enhances the overall flavor. If you’re out of vanilla, almond extract makes a lovely substitute.

• Whole milk: I recommend whole milk but you can use 2% milk or a dairy-free milk like coconut milk for a different flavor.
• Granulated sugar: To sweeten the pastry cream.
• Cornstarch: Thickens the filling to the perfect consistency. Arrowroot powder works as a great alternative.
• Egg yolks: Provide richness and help thicken the pastry cream. For an egg-free version, use a bit more cornstarch and a splash of non-dairy milk.
• Unsalted butter: Adds a smooth texture to the cream.
• Pure vanilla extract: Enhances the flavor of the pastry cream.

In a medium saucepan, heat 2 cups of whole milk over medium heat until it starts to simmer. Be careful not to let it boil to avoid scorching the milk. In a separate bowl, whisk together ½ cup granulated sugar and ¼ cup cornstarch until well combined. Then, add 4 large egg yolks and continue whisking until the mixture turns smooth and pale yellow.

Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Once combined, pour the tempered egg mixture back into the saucepan with the remaining milk.

Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble. Continue cooking for an additional 1–2 minutes to ensure the cornstarch is fully cooked.

Remove the saucepan from the heat and stir in 2 tablespoons unsalted butter and 1 teaspoon pure vanilla extract until everything is fully incorporated.

Transfer the pastry cream to a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Then, refrigerate until you’re ready to use it.

Next, get your yeast ready. In a small bowl, combine 1 cup warm milk (about 110°F), 1 tablespoon granulated sugar, and 2¼ teaspoons active dry yeast (1 packet). Stir gently and let the mixture sit for 5–10 minutes until it becomes frothy.
Tip: A frothy mixture indicates that the yeast is active and ready to help your dough rise beautifully.

In a large mixing bowl or the bowl of a stand mixer, combine 4 cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon salt, and the zest of 1 lemon or orange if you’re adding that extra burst of flavor.

Add 4 tablespoons softened unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, and the frothy yeast mixture to the dry ingredients. Mix until the dough comes together. If you’re using a stand mixer, attach the dough hook and mix on medium speed. Knead the dough for about 8–10 minutes until it becomes smooth and elastic.

Tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a bit more warm milk to achieve the right consistency.

Once kneaded, shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for 1–1.5 hours, or until it has doubled in size.

After the dough has risen, punch it down to release any air bubbles. On a lightly floured surface, roll out the dough to about ½-inch thickness. Use a round cookie cutter or a glass (about 2.5 inches in diameter) to cut out circles. Don’t worry about leftovers—simply re-roll the scraps to cut out more circles.

Place each dough circle on separate square pieces of parchment paper on your baking sheet, leaving ample space between them to allow for expansion. Cover them with a clean kitchen towel and let them rise in a warm, draft-free area for another 30–40 minutes, or until they’re slightly puffed.

Tip: Keeping the dough on individual parchment squares prevents the doughnuts from sticking together and deflating when you fry them, ensuring they remain light and airy.

Heat vegetable oil or sunflower oil in a deep, heavy-bottomed pot or deep fryer to 350°F. Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pot. Fry each side for 2–3 minutes, or until they turn a beautiful golden brown.

Once fried, use a slotted spoon to remove the Bomboloni from the oil and place them on a plate lined with paper towels to drain any excess oil. While they’re still warm, roll them in 1 cup granulated sugar until fully coated.

Transfer the chilled pastry cream into a piping bag fitted with a long, narrow tip. Using a skewer or the tip of the piping nozzle, poke a hole into the side or top of each Bombolone. Insert the piping tip and gently squeeze to fill each doughnut with the rich pastry cream.

More Delicious Donuts

• Boston Cream Donuts
• Krispy Kreme Donuts (Copycat)
• Peach Fritters
• Sopapillas
• Paczki (Polish Donuts)

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Italian Bomboloni (Cream-Filled Doughnuts)

Italian Bomboloni (Cream-Filled Doughnuts) are delightful, fluffy doughnuts filled with rich pastry cream. Perfect for breakfast, dessert, or a sweet treat anytime, these homemade Bomboloni bring the authentic taste of Italy right to your kitchen.

Course Breakfast, Brunch, Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 20

Calories 237kcal

Author Joanna Cismaru

Ingredients

For the Dough:

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast 1 packet
• 1 teaspoon salt
• zest of 1 lemon or orange, optional, for added flavor
• 4 tablespoons unsalted butter softened
• 2 large eggs
• 1 cup warm milk about 110°F
• 1 teaspoon pure vanilla extract

For Frying:

• Vegetable oil or sunflower oil, for deep-frying

For Coating:

• 1 cup granulated sugar

For the Pastry Cream Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

Prepare the Pastry Cream:

• In a medium saucepan, heat the whole milk over medium heat until it starts to simmer. Do not let it boil.
• In a separate bowl, whisk together the granulated sugar and cornstarch until well combined. Add the egg yolks and whisk until the mixture is smooth and pale yellow.
• Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
• Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue to cook for an additional 1–2 minutes to ensure the cornstarch is fully cooked.
• Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until fully incorporated.
• Transfer the pastry cream to a bowl. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until ready to use.

Prepare the Dough:

• In a small bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
• In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, remaining granulated sugar, salt, and lemon or orange zest if using. Mix well to distribute the ingredients evenly.
• Add the softened butter, eggs, vanilla extract, and the yeast mixture to the dry ingredients. Mix until the dough comes together. If using a stand mixer, use the dough hook attachment on medium speed.
• Knead the dough for about 8–10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a bit more warm milk.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1–1.5 hours, or until doubled in size.

Shape the Bomboloni:

• Punch down the risen dough to release air bubbles. On a lightly floured surface, roll out the dough to about ½-inch thickness.
• Use a round cookie cutter or glass (about 2.5 inches in diameter) to cut out circles. Re-roll the scraps to cut out more circles.
• Place the dough circles on a baking sheet lined with parchment paper, leaving space between them. Cover with a kitchen towel and let them rise for another 30–40 minutes, or until slightly puffed.

Fry the Bomboloni:

• In a deep, heavy-bottomed pot or deep fryer, heat the oil to 350°F. Ensure there's enough oil to submerge the bomboloni completely.
• Carefully place a few doughnuts into the hot oil without overcrowding. Fry each side for 2–3 minutes, or until golden brown. Use a slotted spoon to remove them from the oil.
• Place the fried bomboloni on a plate lined with paper towels to drain excess oil briefly. While still warm, roll them in granulated sugar until fully coated.

Fill the Bomboloni:

• Transfer the chilled pastry cream into a piping bag fitted with a long, narrow tip.
• Using a skewer or the tip of the piping nozzle, poke a hole into the side or top of each bombolone. Insert the piping tip and gently squeeze to fill each doughnut with pastry cream.
• Serve the bomboloni fresh and warm. They're best enjoyed on the day they're made.

Notes

1. Customize Your Fillings: While traditional Bomboloni are filled with pastry cream, feel free to experiment with different fillings like chocolate ganache, lemon curd, or Nutella.
2. Perfect Frying Temperature: Use a kitchen thermometer to maintain the oil at 350°F. This ensures your doughnuts cook evenly and achieve that perfect golden-brown color without becoming greasy.
3. Make Ahead Tips: You can prepare the dough up to the first rise a day in advance. Store it in the refrigerator, then let it come to room temperature and rise again before shaping and frying.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 140mg | Potassium: 98mg | Fiber: 1g | Sugar: 19g | Vitamin A: 240IU | Vitamin C: 0.001mg | Calcium: 57mg | Iron: 1mg

The post Italian Bomboloni appeared first on Craving Home Cooked.

This Welsh Rarebit will steal the spotlight at dinner! We’re talking about crispy bread topped with a velvety, spiced cheddar sauce infused with dark ale. It’s quick, it’s easy, and it’s about to become your new favorite comfort food!

Let me tell you, this Welsh Rarebit has completely changed the way I think about toast! Imagine thick slices of crispy sourdough bread, smothered with a rich, velvety cheddar cheese sauce that’s been infused with dark ale and a hint of spice. It’s comfort food at its finest, and the best part is, it’s so simple to make!

Ingredients You’ll Need

• Bread: Opt for sturdy bread like sourdough or a rustic artisan loaf.
• Unsalted Butter: It helps meld all the flavors together. If you have salted butter, you can use it but consider reducing added salt later.
• Dark Ale or Stout Beer: Infuses the sauce with deep, malty flavors that complement the sharp cheddar. If you prefer non-alcoholic options, you can substitute with non-alcoholic beer or even milk for a milder taste.
• Worcestershire Sauce: Brings a savory umami kick to the sauce. If you’re out, a splash of soy sauce can provide a similar depth.
• Spices: You’ll need some mustard powder, paprika and some cayenne pepper for a bit of spice. Adjust the amount of cayenne pepper to your taste.
• Cheese (shredded): You’ll want a nice sharp cheddar cheese. You can mix in other cheeses like Gruyère or Swiss.
• Egg Yolk: Adds creaminess and helps to slightly thicken the sauce.
• Salt and Pepper: Season the sauce to bring out all the flavors. Adjust to your liking.

Start by toasting 4 slices of sourdough bread until they’re golden and crisp. You can use a toaster or place them on a baking sheet in a preheated oven at 375°F (190°C) for about 5 minutes on each side.

In a medium saucepan over low heat, melt 2 tablespoons of unsalted butter. Once melted, stir in ¾ cup of dark ale or stout beer, keeping the heat low to prevent it from boiling. Stir in 2 teaspoons of Worcestershire sauce, 1 teaspoon of mustard powder, ¼ teaspoon of paprika, and ¼ teaspoon of cayenne pepper. Mix well to combine all the flavors.

Gradually add 2 cups of shredded sharp cheddar cheese to the saucepan, stirring constantly until the cheese is fully melted and the sauce is smooth. In a small bowl, lightly beat 1 egg yolk. Take a few tablespoons of the hot cheese mixture and slowly whisk it into the egg yolk to temper it.

Pour the tempered egg yolk mixture back into the saucepan, stirring constantly to fully incorporate it into the cheese sauce. Taste the sauce and add salt and pepper as needed to suit your preference.

Place the toasted bread slices on a baking sheet. Generously pour the cheese sauce over each slice, ensuring they are well-covered. Place the baking sheet under the broiler for 1-2 minutes until the sauce is bubbly and slightly browned. Remove from the oven and sprinkle with 1 tablespoon of chopped fresh parsley for garnish. Serve immediately while hot.

How To Serve

I love to pair Walsh Rarebit with sides that complement its rich, savory flavors such as a simple salad or a warm soup. Here are some ideas you might like:

Cabbage Soup

Easy Coleslaw Recipe

Chicken Meatball Noodle Soup

Apple Walnut Salad

More Delicious Breakfast Recipes

• Texas Toast
• Breakfast Sandwich
• Breakfast Tacos
• Huevos Rancheros
• Chocolate Rice Krispie Treats

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Welsh Rarebit

Welsh Rarebit is a classic dish featuring toasted bread topped with a rich, creamy cheddar cheese and ale sauce. It's an indulgent and easy-to-make recipe that's perfect for a quick yet satisfying meal.

Course Breakfast, Brunch

Cuisine British

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 490kcal

Author Joanna Cismaru

Ingredients

• 4 slices sourdough bread or some other sturdy bread
• 2 tablespoons unsalted butter
• ¾ cup dark ale beer or stout
• 2 teaspoons Worcestershire sauce
• 1 teaspoon mustard powder
• ¼ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 2 cups sharp cheddar cheese shredded
• 1 egg yolk
• salt and pepper to taste
• 1 tablespoon fresh parsley chopped

US Customary – Metric

Instructions

• Start by toasting the slices of bread. You can do this in a toaster until they're golden brown or in an oven preheated to 375°F (190°C) for about 5 minutes on each side. Set the toasted bread aside.
  
• In a medium saucepan over low heat, melt the butter. Once melted, reduce the heat to low and add in the beer. Allow the beer to warm up without letting it boil. Stir in the Worcestershire sauce, mustard powder, paprika, and cayenne pepper (if using) into the beer mixture. Mix well.
  
• Gradually add the grated cheese to the saucepan, stirring constantly. Continue to cook on low heat until the cheese is fully melted and the mixture is smooth. In a small bowl, lightly beat the egg yolk. Take a few tablespoons of the cheese mixture and slowly whisk it into the egg yolk to temper it. Then, pour this egg yolk mixture back into the saucepan, stirring constantly to ensure the yolk doesn't scramble. Taste and season with salt and pepper as needed.
  
• Pour the cheese mixture over the toasted bread slices, ensuring each slice is generously covered. Place the covered toast under the broiler for a minute or two until bubbly and slightly browned. Sprinkle with chopped parsley for garnish (if using).
  

Notes

1. Bread Choice: Use sturdy bread like sourdough to hold up under the rich cheese sauce.
2. Cheese Variations: Feel free to mix in other cheeses like Gruyère or add a bit of blue cheese for extra flavor.
3. Non-Alcoholic Option: Substitute the beer with milk or non-alcoholic beer if you prefer.
4. Watch the Broiler: Keep a close eye when broiling to prevent the cheese from burning.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 37g | Protein: 21g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 797mg | Potassium: 164mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1006IU | Vitamin C: 2mg | Calcium: 447mg | Iron: 3mg

The post Welsh Rarebit appeared first on Craving Home Cooked.

These Chocolate Muffins are rich, moist, and packed with chocolate chips—basically, everything you want when a chocolate craving hits. They’re quick and easy to make, so you’ll have warm, freshly baked muffins in just 35 minutes. Perfect for a sweet treat any day of the week!

These Chocolate Muffins are the perfect treat when you need something sweet and comforting. They’re rich, moist, and loaded with chocolate chips, so every bite is a little piece of heaven. Plus, they’re super easy to make, and you’ll have them ready in just 35 minutes—perfect for satisfying those chocolate cravings anytime.

Ingredients You’ll Need

• Flour: You’ll need all purpose flour for your muffin batter. If you want to make them a bit healthier, you can swap half of the flour with whole wheat flour.
• Unsweetened cocoa powder: This is where all the rich, chocolatey flavor comes from. Use good-quality cocoa powder for the best taste.
• Baking powder and baking soda: These two help the muffins rise and get nice and fluffy. Don’t skip them!
• Salt: A little salt balances out the sweetness and enhances the chocolate flavor. It’s essential, even in sweet recipes.
• Granulated sugar and brown sugar: The combination of these sugars gives the muffins the perfect sweetness and moisture. The brown sugar also adds a touch of caramel-like flavor.
• Unsalted butter: Melted and cooled, this adds richness and moisture. If you only have salted butter, just reduce the added salt a bit.
• Eggs: They help bind the muffins together and give them structure. Make sure they’re at room temperature for better mixing.
• Vanilla extract: Adds a lovely flavor that complements the chocolate. You could use almond extract for a twist, but vanilla is classic.
• Buttermilk: This adds moisture and a slight tang, making the muffins tender and delicious. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk.
• Chocolate chips: The stars of the show! They melt into little pockets of chocolatey goodness throughout the muffins. You can use any kind you like—dark, milk, or even white chocolate chips.

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with non-stick spray. This way, your muffins won’t stick, and they’ll come out of the tin easily.

In a large bowl, sift together 1¾ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon each of baking powder and baking soda, and ½ teaspoon of salt.

Tip: Sifting helps break up any lumps and mixes the ingredients evenly. Sifting also adds a bit of air to the flour, which makes for lighter, fluffier muffins.

In another bowl, whisk together ¾ cup of granulated sugar, ½ cup of packed brown sugar, ½ cup of melted and cooled unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk until smooth and well combined. Pour in 1 cup of buttermilk and mix until everything is fully incorporated.

Tip: If your buttermilk and eggs are at room temperature, they’ll blend better with the butter, helping the batter come together more smoothly.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix—stop as soon as you don’t see any dry streaks. Gently fold in 1 cup of chocolate chips, making sure they’re evenly distributed throughout the batter. This way, you’ll get chocolate in every bite.

Tip: If you love extra chocolate, save a few chocolate chips to sprinkle on top of the muffins before baking.

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If you saved some chocolate chips, sprinkle them on top now for an extra chocolatey treat.

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Tip: Keep an eye on the muffins during the last few minutes of baking. Ovens can vary, so start checking them around 18 minutes to avoid overbaking.

More Delicious Muffin Recipes

• Strawberry Muffins
• Cornbread Muffins
• Chocolate Chip Muffins
• Bakery Style Blueberry Muffins
• Lemon Poppy Seed Muffins

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Chocolate Muffins

Chocolate Muffins are rich, moist, and packed with chocolate chips, making them the perfect sweet treat. They’re easy to make and ready in just 35 minutes, ideal for satisfying your chocolate cravings any time.

Course Breakfast, Brunch, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 326kcal

Author Joanna Cismaru

Equipment

• 5-speed Hand Mixer

Ingredients

• 1¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup brown sugar packed
• ½ cup unsalted butter melted and cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup chocolate chips plus extra for topping

US Customary – Metric

Instructions

• Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
• In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
• In another bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until smooth and well combined.
• Add the buttermilk to the wet ingredients and mix until fully incorporated.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chocolate chips.
• Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top of each muffin if desired.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
• Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

1. Mix the batter just until combined to keep the muffins light and fluffy.
2. For extra chocolatey muffins, sprinkle additional chocolate chips on top before baking.
3. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
4. Use room temperature eggs and buttermilk for a smoother batter and better rise.

Nutrition

Serving: 1muffin | Calories: 326kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 236mg | Potassium: 161mg | Fiber: 2g | Sugar: 32g | Vitamin A: 348IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 2mg

The post Chocolate Muffins appeared first on Craving Home Cooked.

This Spinach Feta Quiche is a delightful addition to any meal. The flaky crust, creamy filling, and savory blend of spinach and feta create a perfect harmony of flavors. Plus, it’s simple to prepare and reheats beautifully.

My Spinach Feta Quiche is a delightful addition to any meal. The combination of tender spinach, creamy feta, and a perfectly flaky crust creates a harmonious blend of flavors and textures that I just can’t resist. It’s incredibly easy to make, and every bite reminds me why I love sharing these recipes with you.

Ingredients You’ll Need

• Pie Crust: Use a 9-inch pie crust store-bought or homemade works well.
• Olive Oil: Sauté the vegetables in olive oil for lots flavor. You can substitute with vegetable oil if you need.
• Onion: I used a small onion, finely chopped.
• Fresh Spinach: I used fresh spinach but you can use frozen spinach if you need to, just make sure to thaw and drain it well.
• Eggs: To bind the ingredients together and create a rich, creamy filling.
• Heavy Cream: For richness and a creamy texture to the quiche.
• Milk: Lightens the texture of the filling. Use any type of milk you prefer.
• Feta Cheese: For that tangy, salty flavor. Crumbled feta works best, but you can substitute with goat cheese or ricotta for a different taste.
• Nutmeg (optional): Adds a subtle warmth and depth to the flavor. Use sparingly.

Preheat your oven to 375°F (190°C). Fit a 9-inch pie crust into a pie dish, prick the bottom with a fork, and pre-bake for 8 minutes. Remove from the oven and set aside. Tip: Pre-baking the crust helps keep it crisp and prevents it from getting soggy when you add the filling.

In a skillet over medium heat, heat 1 tablespoon of olive oil. Add 1 finely chopped small onion and sauté until soft and translucent, about 4 minutes. Add 3 cups of roughly chopped fresh spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Remove from heat. Tip: Cooking the spinach until most of the liquid has evaporated prevents the quiche from being watery.

In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, and ½ cup milk. Stir in 1 cup crumbled feta cheese, ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon nutmeg if using. Mix well. Tip: Whisking the eggs and dairy thoroughly helps create a smooth and creamy filling.

Spread the spinach and onion mixture evenly over the pre-baked crust. Pour the egg and cheese mixture over the spinach. Tip: Distributing the spinach mixture evenly ensures every bite has a perfect balance of flavors.

Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. Let the quiche rest for 10 minutes before slicing. Tip: The quiche is done when the center is set and no longer jiggly.

How To Serve

I love serving Spinach Feta Quiche with a variety of sides to create a well-rounded meal. Here are some ideas:

Easy Summer Fruit Salad

Air Fryer Vegetables

Roasted Asparagus

Cucumber Avocado Salad

More Delicious Quiche Recipes

• Easy Quiche Recipe
• Crustless Quiche
• Broccoli Cheddar Quiche
• Quiche Florentine
• Quiche Lorraine

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Spinach Feta Quiche

Spinach Feta Quiche is a savory dish made with fresh spinach, creamy feta cheese, and a flaky pie crust. It's perfect for breakfast, brunch, or a light dinner. Easy to make and full of flavor!

Course Breakfast, Brunch, Dinner, Lunch

Cuisine American, French

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 415kcal

Author Joanna Cismaru

Ingredients

• 1 pie crust 9-inch
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 3 cups fresh spinach roughly chopped
• 4 large eggs
• 1 cup heavy cream
• ½ cup milk
• 1 cup feta cheese crumbled
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg optional

US Customary – Metric

Instructions

• Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish. Prick the bottom with a fork, and pre-bake for 8 minutes. Remove from oven and set aside.
  
• In a skillet over medium heat, heat the olive oil. Add the onion and sauté until soft and translucent, about 4 minutes. Add the spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Remove from heat.
  
• In a large bowl, whisk together the eggs, heavy cream, and milk. Stir in the crumbled feta cheese, salt, pepper, and nutmeg if using. Mix well.
  
• Spread the spinach and onion mixture evenly over the pre-baked crust. Pour the egg and cheese mixture over the spinach.
  
• Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown.
  
• Let the quiche rest for 10 minutes before slicing. This helps the quiche set and makes it easier to slice.

Notes

1. Pre-bake the pie crust to keep it crisp and prevent sogginess.
2. Sauté the spinach until most of the liquid has evaporated to avoid a watery quiche.
3. Use fresh spinach for the best flavor, but thawed and drained frozen spinach works too.
4. Let the quiche rest for 10 minutes after baking to make slicing easier.
5. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 19g | Protein: 12g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 577mg | Potassium: 263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2318IU | Vitamin C: 5mg | Calcium: 219mg | Iron: 2mg

The post Spinach Feta Quiche appeared first on Craving Home Cooked.

These Bacon Egg and Cheese Croissants are an absolute delight for breakfast. With crispy bacon, gooey cheddar cheese, and perfectly cooked eggs, all wrapped in a flaky croissant, they’re a wonderful way to start your day. And the best part? They come together in no time.

These Bacon Egg and Cheese Croissants are a breakfast dream. Imagine crispy bacon, gooey cheddar, and perfectly cooked eggs, all wrapped in a warm, flaky croissant. They’re not only delicious but also come together in just 30 minutes, perfect for any morning.

Ingredients You’ll Need

• Large Croissants: Use fresh, high-quality croissants from your local bakery or make your own using my recipe.
• Bacon: Can’t have a breakfast sandwich without bacon. Use your favorite or you can even sub with turkey bacon or veggie bacon.
• Eggs: Sunny side up, over easy, scrambled, it’s up to you. Your sandwich, your rules.
• Cheddar Cheese: Melts beautifully and adds a sharp, creamy flavor. You can also use Swiss, Gouda, or your favorite melting cheese.

In a large skillet over medium heat, cook 8 slices of bacon until crispy. Transfer to a paper towel-lined plate to drain. Once cooled, break each piece in half for easier assembly.

In the same skillet, reduce heat to medium-low. If needed, add a little butter. Crack 4 large eggs into the skillet, season with salt and pepper, and cook to your desired doneness. Tip: Cooking eggs on medium-low heat keeps them tender and prevents overcooking.

Preheat your oven to 350°F (175°C). Open 4 large croissants and place them on a baking sheet. Sprinkle a generous amount of 1 cup shredded cheddar cheese on the bottom halves. Place a cooked egg on top of the cheese on each croissant. Add two halves of bacon on top of the egg. Tip: Layering the cheese directly on the croissant helps it melt better and hold everything together.

Place the top halves of the croissants on the sheet beside the bottoms. Bake in the preheated oven for about 5 minutes, or until the cheese is melted and the croissants are warm. Cap each croissant bottom with its top half. Press gently to meld the ingredients together. Serve your croissants warm, with a side of fresh fruit or a light salad.

More Delicious Breakfast Recipes

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• Breakfast Tacos
• Huevos Rancheros
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Bacon Egg And Cheese Croissants

Bacon, Egg, and Cheese Croissants are a delicious and easy breakfast treat. Crispy bacon, melted cheddar cheese, and perfectly cooked eggs are nestled in a warm, flaky croissant. Ready in just 30 minutes, they’re perfect for any morning.

Course Breakfast, Brunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 642kcal

Author Joanna Cismaru

Ingredients

• 4 large croissants sliced in half
• 8 slices bacon
• 4 large eggs
• 1 cup cheddar cheese shredded
• salt and pepper to taste
• butter optional, for frying

US Customary – Metric

Instructions

• In a large skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain. Once cooled, break each piece in half for easier assembly.
  
• In the same skillet, reduce heat to medium-low. If needed, add a little butter. Crack the eggs into the skillet, season with salt and pepper, and cook to your desired doneness.
  
• Preheat your oven to 350°F (175°C). Open the sliced croissants and place them on a baking sheet. Sprinkle a generous amount of cheddar cheese on the bottom halves. Place a cooked egg on top of the cheese on each croissant. Add two halves of bacon on top of the egg.
  
• Place the top halves of the croissants on the sheet beside the bottoms. Bake in the preheated oven for about 5 minutes, or until the cheese is melted and the croissants are warm.
  
• Cap each croissant bottom with its top half. Press gently to meld the ingredients together.
• Serve your croissants warm, with a side of fresh fruit or a light salad.

Notes

1. Use fresh, high-quality croissants.
2. Cook the bacon until crispy.
3. You can substitute cheddar with Swiss, Gouda, or your favorite melting cheese.
4. Store leftover croissants in an airtight container in the refrigerator for up to 2 days.
5. Reheat leftover croissants in a 350°F (175°C) oven for about 5-7 minutes to keep their crispiness.

Nutrition

Serving: 1serving | Calories: 642kcal | Carbohydrates: 32g | Protein: 24g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 288mg | Sodium: 804mg | Potassium: 257mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1068IU | Vitamin C: 0.1mg | Calcium: 255mg | Iron: 2mg

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