These Churro Chips are crispy chips made from Pita or Naan that are then covered in butter and cinnamon sugar. They’re perfect alone but if you want to make the chocolate ganache dip you won’t be sorry.

This delicious churro inspired recipe is perfect for whatever occasion you need a sweet appetizer with the best flavor. I love making them for the football game or they are always a hit on Valentine’s Day!

They are made out of Naan, which when baked, becomes so crispy and delicious. They are then covered with a cinnamon sugar mixture, so they taste like a churro – but 10x better! You can eat them alone, or dip them in a yummy chocolate ganache. Either way this is the perfect recipe to make when you need a sweet treat!

Ingredient Notes

• Naan: The star of the show! The base of these churro chips – you can substitute Pita if you can’t find Naan.
• Butter: Because we’re not frying the churros, we need to dip them in melted unsalted butter so the cinnamon sugar mixture will stick.
• Chocolate Ganache made from chocolate chips and heavy cream, for dipping.

How to make Baked Churro Chips

1. These are baked in an oven but you could also air fry them!
2. I usually make my chocolate dip first so it has time to cool before serving.
3. Slice the Naan as desired – I used a sharp knife and cut them into wedges.
4. Flip the triangles halfway through baking so they’re crunchy on both sides.
5. Dip the churro chips in butter and cinnamon sugar once they’re cool enough to touch.

Expert Tips

• Make sure you dip the Naan in melted butter before the cinnamon sugar mix because it will not stick otherwise.
• You could replace the Naan with Pita Bread or any other similar thick bread.

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Baked Churro Chips Recipe

Easy Baked Churro Chips start with Naan that is baked until crisp then dipped in butter and cinnamon sugar. They’re even better dipped in chocolate ganache!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 24 minutes minutes

Servings 10 servings

Calories 461kcal

Author Dorothy Kern

Cost $8

Ingredients

• ¾ cups heavy whipping cream
• 1 cup (170g) chocolate chips
• 4 rounds Naan or Pita Bread
• ½ cup (113g) unsalted butter , melted
• 1 cup (200g) granulated sugar
• 1 tablespoon ground cinnamon

Instructions

• Preheat oven to 400°F. Line a cookie sheet with parchment paper.
• Place heavy whipping cream and chocolate chips in a microwave safe measuring cup or bowl. Heat approximately 2 minutes, then whisk until smooth. Let sit at room temperature to cool before serving.
• Place the naan on the prepared cookie sheet. Use a knife or a pizza cutter to slice each round into wedges or strips. Bake for 12-14 minutes, flipping them halfway through baking, so they are crunchy on the outside.
• Stir together the cinnamon and sugar. While they're still warm, dip each piece in melted butter then the cinnamon sugar and place back on the cookie sheet.
• Serve warm or cool with the chocolate ganache for dipping.

Video

Nutrition

Serving: 1serving | Calories: 461kcal | Carbohydrates: 42g | Protein: 4g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 73mg | Sodium: 228mg | Fiber: 2g | Sugar: 30g

Other Churro Recipes

Holidays

Easy Baked Churros

Bread Recipes

Easy Churro Bites

Ice Cream

No Churn Churro Ice Cream

Disney

Disneyland Churros

These Candy Corn Magic Bars have amazing gooey layers or graham cracker, candy corn, coconut, and peanut butter chips! They’re the perfect seven layer bar for Halloween.

Candy Corn Magic Bars Recipe

These Magic Cookie Bars will make you feel like you’re about to go trick or treating! Not only are they delicious on their own, but the addition of candy corn makes these magic bars the perfect spooky treat. These are like Hello Dolly bars or 7 layer bars – perfect for this time of year. I love adding extra candy corn to Halloween treats, like Rice Krispie treats or cookies! Calling all candy corn lovers – this recipe is for you.

Ingredients Needed

• Graham Crackers: These will be crushed to make the crust.
• Chocolate Chips: I use peanut butter chips and white chocolate chips
• Candy Corn: Be sure to use new candy corn for the best results.
• Coconut Flakes: Adds an extra flavor and texture.
• Butter: I use unsweetened & melted butter (salted may be substituted)
• Sweetened Condensed Milk: These create the magic in magic bars.

How to Make Magic Bars

1. Mix graham cracker crumbs with melted butter and press into the bottom of a prepared 9×13-inch pan.
2. Sprinkle white chocolate chips, peanut butter chips, coconut, and candy corn over the top.
3. Pour sweetened condensed milk evenly over the top of the bars.
4. Bake until they get golden around the edges. Cool completely before slicing into bars.

Expert Tips

• Make sure to let these halloween magic bars fully cool before serving and enjoying.
• You can store these bars at room temperature or in the fridge. I’ve also frozen these in an airtight container.

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Candy Corn Magic Bars Recipe

These Candy Corn Magic Bars are perfect for Halloween! They have a graham cracker crust and are topped with white chocolate and peanut butter chips, coconut, and candy corn!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cool Time 1 hour hour

Total Time 45 minutes minutes

Servings 24 bars

Calories 251kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 ½ cups white chocolate chips
• 1 cup peanut butter chips
• 1 cup coconut
• 1 ½ cups candy corn
• 1 (14 ounce) can sweetened condensed milk

Instructions

• Preheat oven to 350F. Line a 9×13” pan with foil and spray with cooking spray.
• I used a box of graham cracker crumbs, but if you only have actual graham crackers, process them in a food processor until they are a fine crumb. Stir into butter. Press into the bottom of your prepared pan.
• Sprinkle white chocolate chips, peanut butter chips, coconut, and candy corn over the top. Pour sweetened condensed milk evenly over the top of the bars.
• Bake for about 25 minutes, until they get golden around the edges. Cool completely before slicing into bars.

Video

Notes

Add 1 cup chopped peanuts for even more flavor!

Nutrition

Serving: 1bar | Calories: 251kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 144mg | Potassium: 53mg | Sugar: 30g | Vitamin A: 160IU | Vitamin C: 0.2mg | Calcium: 89mg | Iron: 0.5mg

Favorite Candy Corn Recipes

Cookies

Chocolate Candy Corn Cookies

Recipes

Pumpkin Spice Chex Mix Recipe

Candy

Butterfinger Fudge

Candy

Payday Fudge

If you are a sprinkle lover like me, then you’ll love these Sprinkle Cookies! Soft and chewy sugar cookies loaded with crunchy festive rainbow sprinkles – these are such a classic. Buttery and perfectly sweet, you can make them with any color sprinkles for any occasion.

Other than my chocolate chip cookies or a classic sugar cookies recipe, sprinkle sugar cookies are probably one of my favorite recipes ever. These have that classic sugar cookie flavor with a soft and chewy texture, no chill time, and are done in under 30 minutes! The addition of sprinkles gives the chewy cookies a nice crunch, plus it’s so easy to customize these cookies based on season, holiday, and occasion with your favorite color sprinkles. It’s the perfect cookie recipe!

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Sprinkle Cookies Recipe

Sprinkle Cookies – this easy sugar cookie recipe is full of sprinkles with a dairy-free option! Make them colorful for Valentine’s Day or any day!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 dozen

Calories 207kcal

Author Dorothy Kern

Cost $6

Ingredients

• ¾ cup (170g) unsalted butter (or butter flavored Crisco or vegan butter sticks)
• ¾ cup (150g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon salt
• 2 cups (248g) all purpose flour
• 1 cup  sprinkles (any color for any holiday or use rainbow)
• 8 ounces (226g) baking chocolate white or semi-sweet, optional

Instructions

• Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
• Whisk together flour, baking soda, cream of tartar, and salt in a medium bowl. Set aside.
• Cream butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy (about 2-3 min), mix in the egg and vanilla and almond extracts until smooth, then mix in the dry ingredients until smooth, then stir in the sprinkles.
• Scoop balls of cookie dough (2 Tablespoons each), and place them 2-inches apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
• Store in an airtight container for up to 3 days or freeze for up to 1 month.

Video

Notes

• You can substitute Vegan Butter Sticks or Butter Flavored Crisco for the unsalted butter. If you are using shortening: add 1 1/2 tablespoons of water with the flour.
• Use any color sprinkles for any occasion.

Nutrition

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 26g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 856mg | Fiber: 1g | Sugar: 16g

Other Sprinkle Recipes

Breakfast Recipes

Sprinkle Pancakes

Brownies & Bars

Funfetti Blondies

4th of July

4th of July Sprinkle Cookies

Ice Cream

Cake Batter Ice Cream

This Lemon Bread is a quick bread recipe with so much fresh lemon flavor – There is lemon in every bite! It’s soft and tender with a sweet lemon glaze! You’re going to love the moist crumb, thick glaze, and delicious flavor – it’s one of my favorite lemon desserts for breakfast!

How to make Lemon Bread

1. I always use all-purpose flour. Be sure to measure it correctly!
2. Evaporated Milk: Be sure to buy evaporated, not sweetened condensed. It comes in a can in the baking aisle. It adds a richer flavor and some fat to the bread, making it nice and moist.
3. I prefer using vegetable oil or canola oil when I’m making quick bread.
4. FRESH Lemons are key – you need the lemon zest. The zest is where all the flavor is! Don’t skip it. Learn how to zest a lemon! A tablespoon of grated lemon adds so much flavor.
5. I add Lemon Extract to pump up the lemon flavor of this lemon bread recipe.
6. I always make this as a glazed lemon bread by making a simple frosting with fresh lemon juice and powdered sugar – it makes breakfast taste more like a lemon loaf cake!

Expert Tips

• If you want your bread to be really lemony, don’t skip the lemon extract.
• Don’t over bake this – when a toothpick comes out with just a few crumbs in the center, it’s done.
• You can also bake this in 3 mini loaf pans. Bake time will be about half.You know when quick bread is done baking when toothpick comes out clean from the center of the bread.
• Make my lemon blueberry bread recipe by adding fresh berries.
• Make it gluten free by using 1:1 gluten-free flour.

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Lemon Quick Bread Recipe

Lemon Quick Bread – this easy quick bread recipe is bursting with lemon flavor. It’s great for dessert or breakfast – with or without a lemon glaze!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 155kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 ½ cups (186g) all purpose flour
• ¾ cup (150g) granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large egs
• ⅓ cup (79ml) oil
• 5 ounces (147ml) evaporated milk
• 1 teaspoon pure lemon extract optional
• Zest of one large or two small lemons
• ½ cup (57g) powdered sugar
• 1-2 tablespoons (15-30ml) lemon juice

Instructions

• Preheat oven to 350°F. Spray an 8.5” by 4.5” loaf pan with nonstick cooking spray (use the kind with flour if you have it). You can also use an 8”x4” loaf pan.
• Whisk flour, sugar, baking powder, and salt in a large bowl.
• Place eggs, oil, evaporated milk, extract, and zest in a large measuring cup or small bowl and whisk. (The extract is optional but gives that telltale lemon flavor.) Stir the wet ingredients into the dry ingredients and stir just until the batter forms.
• Pour into prepared pan and bake for 35-45 minutes, or until a toothpick comes out mostly clean just slightly to one side of center. Cool before frosting.
• Whisk powdered sugar and lemon juice (1 tablespoon at a time) until desired consistency, drizzle over the bread. The frosting is optional and makes it more sweet, but the bread is good without it as well.

Video

Notes

• Make Glazed Lemon Bread by whisking powdered sugar with lemon juice for an delicious topping.
• If you want your bread to be really lemony, don’t skip the lemon extract.
• Don’t over bake this – when a toothpick comes out with just a few crumbs in the center, it’s done.

Nutrition

Serving: 1/12 loaf | Calories: 155kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 118mg | Fiber: 1g | Sugar: 17g

Step-by-Step Photos

1. Whisk together all purpose flour, baking powder, salt, and granulated sugar in a small bowl.

2. Whisk together evaporated milk, lemon zest, lemon extract, oil, and eggs. Add the dry ingredients to the wet ingredients in a large bowl. Stir until combined. You can use a hand mixer or a stand mixer fitted with the paddle attachment, but this is one of my favorite recipes because I can do it by hand.

3. Add to an 8×4-inch loaf pan. Bake until a toothpick comes out with just a few crumbs. Cool on a wire rack.

4. To make the icing, whisk powdered sugar and lemon juice and pour over the bread. This lemon bread recipe tastes like sunshine and is better than Starbucks Lemon Loaf (which is actually lemon pound cake).

Favorite Lemon Recipes

Breakfast Recipes

Lemon Blueberry Muffins

Bread Recipes

Lemon Blueberry Bread

Brownies & Bars

Lemon Gooey Bars

Cake

Lemon Cake

Ever wondered how to make Toasted Coconut? Do it THIS WAY! I’ve been toasting coconut for years and have tried all the methods (stove, microwave, oven) and this is the easiest way to do it without burning it. You can toast coconut for any recipe if you use my method.

So many recipes call for “toasted coconut” and that can be confusing if you do not know how to do it. Or maybe you have tried it, but it ended up burnt! This post is here to make sure you never face that confusion, or burn smell, again. I have tried just about every possible way to toast coconut, and this is the best way with the best flavor!

I’ve tried toasting coconut in the microwave and in the oven, but my favorite way to do it is on the stovetop. I find that cooking coconut (or nuts) on the stove top method makes me pay more attention to them, ensuring that it doesn’t burn. Burned coconut smells horrible so doing the stovetop method is the easiest way to avoid that!

I always start with sweetened shredded coconut. You can use any brand or any type of basic coconut. This is what you buy in the baking aisle (also called angel flake). You can also do this with unsweetened coconut if that’s what your recipe calls for.

How to Toast Coconut on a Stove Top

1. Use a frying pan or large skillet on the stove instead of baking it in the oven. It’s easier to watch and keep it moving this way.
2. Use medium-low or low heat to cook it.
3. Stir almost constantly until it begins to brown. Do not walk away from the stove; coconut goes from golden brown to burned very quickly.

Expert Tips

• Always keep stirring your coconut while you’re toasting it. Otherwise it will burn!
• Make sure to stir the sides of the pan and keep it turning from the bottom so it toasts evenly.
• Once it’s brown, immediately remove it from the heat and transfer from the hot pan to a plate or bowl to cool completely to room temperature. If you leave it in the hot pan it will continue to cook and possibly burn.
• Put this toasted coconut on top of a smoothie bowl, yogurt parfaits, or any pies and cakes that use coconut like coconut cream pie! It is a great topping for any coconut desserts

Storing Toasted Coconut

• It’s best to store toasted coconut in an airtight container or bag. I always put it in the refrigerator as well, which makes it last longer. It will last 3-4 weeks in the refrigerator or 1-2 weeks at room temp.
• You can keep this recipe in the freezer for up to 3 months.

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How To Toast Coconut Recipe

Learn how to toast coconut the easy way! Doing it on the stovetop lets you control the heat and keep it moving, which is essential to keep it from burning. With this easy recipe you can have toasted coconut for every recipe!

Course Snack

Cuisine American

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup

Calories 640kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 cup shredded sweetened or flaked coconut

Instructions

• Place a small frying pan over medium-low heat. Add the coconut and break up any chunks using a wooden spoon.
• Cook, stirring almost constantly, until the coconut begins to steam and brown. Turn the heat to low and continue stirring constantly as the coconut browns.
• Do not walk away – it will go from brown to burned very fast.
• As soon as the coconut is browned to your liking, immediately remove pan from heat and remove the coconut from the hot pan to a bowl or plate to cool.
• Use as desired for garnish. Store in an airtight bag or container in the refrigerator for up to 2 weeks.

Video

Notes

• Do not walk away from the stove. It will seem like your coconut isn’t browning but then all of a sudden it does and will burn fast.
• Stir constantly to avoid hot spots that burn.

Nutrition

Serving: 1Cup of Coconut | Calories: 640kcal | Carbohydrates: 64g | Fat: 36g | Sodium: 240mg | Fiber: 8g | Sugar: 48g

Other Coconut Recipes

Pie

Coconut Chess Pie

Candy

Coconut Cream Truffles

Pie

Easy Coconut Cream Pie

Cupcakes

Triple Coconut Cupcakes

These Banana Cream Cheese Muffins are so easy to make and they have the best banana flavor. The addition of cream cheese in the center which makes each bite something new – like cream cheese banana bread but in muffin form!

Banana Muffins

Muffins like this one are the perfect recipe for anyone who has a busy schedule and often lets breakfast fall on the back burner. Every few weeks, whenever you have a chance, make these muffins and then pop them in the freezer. Every morning, put it in the microwave and you are good to go.

The banana mixture in these muffins is my best banana bread recipe with a delicious cream cheese swirl. The result is the best muffin recipe ever! Sprinkle some chopped nuts on top and this recipe is set for any hectic day!

Ingredients Needed

• Granulated Sugar: I typically use white sugar in my banana bread, but light brown sugar can be substituted.
• Vegetable Oil: Or canola oil or even melted butter.
• Bananas: Be sure to use overripe mashed bananas – they should have lots of brown spots. The more brown spots, the sweeter the banana – perfect for baking.
• Sour Milk: This can also be buttermilk, since we don’t often have sour milk anymore (my recipe comes from the 70s, when milk did go sour often). To make sour milk, add 1 teaspoon white vinegar or lemon juice to your milk, or use buttermilk. Nondairy milk can also be used.
• Baking Soda: The acid from the sour milk interacts with the baking soda to create a fluffy moist muffin.
• Cream Cheese: Make sure it is room temperature to avoid lumps.

How to make Cream Cheese Banana Muffins

• Mash bananas with a fork in a medium bowl. Stir oil and sugar with wooden spoon or spatula in a large bowl. Add bananas, eggs, milk, vinegar, baking soda, and salt and mix on medium speed until smooth. (I used to do this in a blender; see recipe notes).
• Stir flour mixture into banana mixture with the milk. Add nuts, if using.
• Make the cream cheese filling: Mix together cream cheese and sugar with a hand mixer until smooth.
• Fill muffin liners with about 2 tablespoons of muffin batter. Add some of the cream cheese mixture and place remaining muffin batter over the top. Sprinkle with nuts if using (or chocolate chips would be good too!)
• Bake until a toothpick comes out clean from the side of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.

Expert Tips

• Chop 1/2-1 cup of nuts to add to the batter, and then sprinkles some of the excess on top after baking. I love using pecans or walnuts.
• Store in an airtight container for up to 3 days or freeze for up to one month.
• I really prefer using paper liners for muffins – it keeps the centers nice and moist.

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Cream Cheese Banana Muffins Recipe

Cream Cheese Banana Muffins – this EASY banana muffins recipe is my favorite and it’s FULL of a sweet cream cheese mixture! Everyone loves these muffins!

Course Breakfast

Cuisine American

Prep Time 12 minutes minutes

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Servings 18 muffins

Calories 207kcal

Author Dorothy Kern

Cost $9

Ingredients

Filling:

• 4 ounces (113g) cream cheese , room temperature
• 3 tablespoons (36g) granulated sugar

For the bread:

• ¾ cup (150g) granulated sugar
• ½ cup (118ml) vegetable oil
• ¼ teaspoon salt
• 2 overripe bananas
• 2 large eggs
• 7 tablespoons sour milk or add 1 teaspoon vinegar to the milk to sour it, see note
• 1 teaspoon baking soda
• 2 cups (248g) all purpose flour
• ½ cup chopped nuts , optional

Instructions

• Preheat oven to 350°F. Line muffin pans with paper baking cups.
• Make the cream cheese filling: mix together cream cheese and sugar until smooth. Set aside.
• If you're using milk and vinegar, add 1 teaspoon vinegar or lemon juice and 7 tablespoons milk to a measuring cup and let sit 5 minutes.
• Mash bananas with a foil or potato masher in a large bowl. Stir in oil and sugar with wooden spoon or a hand mixer.
• Add eggs, salt, and baking soda, stir. Add milk and flour and mix until combined (batter will be slightly lumpy).
• Fill muffin cups with about 2 tablespoons of muffin batter. Add about ½ teaspoon of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle with chopped nuts on top, if desired.
• Bake for 14-18 minutes until a toothpick comes out clean from the side of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
• Store in an airtight container for up to 3 days or freeze for up to one month.

Video

Notes

I used to use a blender to make all my banana bread recipes but, while I still love that method, it make more dishes, so I edited the recipe. Here is how to use the blender:

Stir oil and sugar in a large bowl. Add bananas, eggs, milk, vinegar, baking soda, and salt to a blender jar and blend until smooth. Pour half the banana mixture into the oil mixture with 1 cup of flour. Stir until just incorporated, then add the remaining banana mixture and flour. Stir until just incorporated. Stir in nuts, if using. Continue with the rest of the recipe.

Milk: You can use buttermilk (7 tablespoons) or make your own “sour” milk by adding 1 teaspoon white vinegar or lemon juice to a measuring cup, then adding 7 tablespoons milk and letting sit for 5 minutes. You can use any kind of milk (dairy or nondairy).

Store muffins in an airtight container for up to 3 days or in the freezer for up to 4 months. Allow to thaw at room temperature.

Nutrition

Serving: 1muffin | Calories: 207kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 123mg | Potassium: 99mg | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 1.2mg | Calcium: 21mg | Iron: 0.9mg

Other Muffin Recipes

Need more muffins to make ahead of time and freeze for an easy breakfast? Here are some of my favorites:

Breakfast Recipes

Blueberry Cream Cheese Muffins

Breakfast Recipes

Easy Bran Muffins Recipe

Breakfast Recipes

Zucchini Cream Cheese Muffins

Breakfast Recipes

Peanut Butter Muffins

Oreo Truffle Dipped Strawberries – Why give boring old regular chocolate covered strawberries when you can make OREO TRUFFLE dipped strawberries? This is a new twist on a favorite treat.

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Oreo Truffle Dipped Strawberries

Oreo Truffle Dipped Strawberries – an easy recipe for any holiday! Stuff strawberries with Oreo truffles and dip them in chocolate!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 strawberries

Calories 246kcal

Author Dorothy Kern

Cost 10

Ingredients

• 8 (91g) Oreo cookies
• 1 ounce (57g) cream cheese
• 8-10 large strawberries washed and dried very well
• 4 ounces (113g) semi-sweet baking chocolate or Ghiradelli Melts
• 2 additional Oreos or Sprinkles optional

Instructions

• Place 8 Oreos in a food processor with cream cheese. Process until a thick paste forms (scraping down the sides of the food processor as needed). Line a cookie sheet with wax paper and scoop one tablespoon balls of  truffle onto the cookie sheet (about 8). Chill until strawberries are ready.
• Slice the stem off the strawberry and scoop out the center with a small melon baller. Wipe the edge of the berry as dry as possible.
• Place chocolate in a small microwave safe bowl. I like to use paper Dixie bowls for easy clean up. Heat on high power in 30 second increments, stirring between each, until melted and smooth. Place remaining 2 Oreos into a plastic bag and crush using a rolling pin. (Those are for decoration, feel free to use sprinkles instead.) I recommend dividing the chocolate into two bowls in case it’s in a finicky mood and seizes. If that happens, drizzle the chocolate over the top of the berry instead of dipping it.
• To assemble the berries: place an Oreo truffle in each strawberry cavity. Dip the tops in the chocolate, then sprinkle with crushed Oreos or Sprinkles. Sometimes the chocolate can have trouble with the wet berries, so make sure to dry them as much as possible before dipping.
• Place the dipped berries back on the cookie sheet and chill until set. Store in the refrigerator. Best eaten the same day they are made.

Video

Notes

• Make sure to pat them dry, especially the cut part that you’ll be dipping in the chocolate.
• I like to melt my chocolate in a disposable Dixie bowl – you know those kind they sell by the paper plates? They microwave well and you can just throw them away after.
• I used semi-sweet baking chocolate for my dipping, but you can also use chocolate chips or almond bark or Candiquik.
• For some reason, my chocolate did not seize, which I consider a true miracle. Often when dipping things like berries, too much water gets into the chocolate, which makes it get all clumpy and ruins it. I suggest splitting your chocolate into two bowls before you start to dip, just in case. If the chocolate starts to seize, use the rest but use a spoon to drizzle it over the top instead of dipping the berry upside down into it.
• I sprinkled crushed Oreos on the top but you can use sprinkles too!

Nutrition

Serving: 1Strawberry | Calories: 246kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 73mg | Fiber: 7g | Sugar: 29g

Delicious Strawberry Recipes

No Bake

Strawberry Pretzel Salad Recipe

Brownies & Bars

Strawberry Shortcake Bars

Pie

Strawberry Pie Recipe

Cake

Strawberry Shortcake Cake Roll

This Baked Salsa Chicken is the perfect dinner that works without fail every single time! It combines salsa and cheese which make for a moist and delicious chicken recipe that is lightly breaded and it only takes 30 minutes to make.

Expert Tips

• Make sure your chicken breasts are evenly sized. I slice them in half lengthwise to make two even patties.
• You can use store-bought or homemade salsa and taco seasoning!
• We love to serve this as is or with guacamole or avocados, rice, salad, or even tortilla chips.
• Store leftovers in the fridge and reheat in the microwave.

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Baked Salsa Chicken Recipe

Baked Salsa Chicken – this easy chicken dinner recipe is perfect every time! Lightly breaded chicken is baked with salsa and cheese and comes out moist and tender. This recipe is adult and kid approved!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 374kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 large egg
• 1 cup dried breadcrumbs
• 1 tablespoon taco seasoning
• ¾ cup salsa
• 1 cup shredded Monterey Jack or Cheddar cheese

Instructions

• Preheat oven to 450°F. Spray a baking dish with nonstick cooking spray.
• If your chicken breasts are not even thickness, pound them even.
• Place beaten egg in a shallow dish.
• Place breadcrumbs and taco seasoning in another shallow dish; stir to combine.
• Dip each chicken breast in the egg then in the breadcrumbs, coating both sides with the crumbs. Place in an even layer in the baking dish.
• Bake for 15-20 minutes, or until the chicken looks golden and crisp. Do not turn.
• Pour the salsa evenly over the chicken and top with cheese. Continue baking for 5-10 minutes or until sauce is bubbly and chicken is cooked through.

Video

Nutrition

Serving: 1serving | Calories: 374kcal | Carbohydrates: 23g | Protein: 37g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 144mg | Sodium: 887mg | Potassium: 638mg | Fiber: 2g | Sugar: 4g | Vitamin A: 611IU | Vitamin C: 3mg | Calcium: 286mg | Iron: 2mg

Other Chicken Recipes

Chicken & Turkey

Instant Pot Chicken Recipe

Savory

Easy Chicken Parmesan

Recipes

Easy Crockpot Cream of Mushroom Chicken

Chicken & Turkey

Easy Oven Baked Chicken Tenders

My Chocolate Muffins have just three ingredients, are so easy to make, and taste amazing! Rich chocolate muffins with a hint of pumpkin and lots of chocolate chips are perfect for snacks and breakfast. They’re so good they even pass the kid test!

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3 ingredient Chocolate Muffins with Pumpkin

These easy muffins have just 3 ingredients and taste like a brownie muffin!

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 76kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 box approximately 18 ounces chocolate cake mix
• 1 can 15 ounces pumpkin puree (not pumpkin pie mix)
• 1 cup chocolate chips plus more for topping

Instructions

• Preheat oven to 350°F. Line muffin pan with liners and spray well with nonstick cooking spray, or skip the liners and grease the muffin pans well.
• Stir cake mix and pumpkin in a large bowl until combined. Mixture will be thick. Stir in chocolate chips.
• Fill muffin liners 2/3 full with batter. Sprinkle each muffin with more chocolate chips (optional). Bake for 12-20 minutes, or until a toothpick comes out with just a few crumbs. Cool at least 5 minutes before eating.
• Store in an airtight container for up to 2 days or freeze for up to one month.

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Nutrition

Serving: 1muffin | Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 11mg | Fiber: 1g | Sugar: 9g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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Pineapple Cake is a cake that looks like a pineapple! This is the EASY way to decorate a cake for a pineapple party! A frosted 2-layer cake with yellow rosette swirls is a fun cake decorating idea, don’t you think?

How to decorate a Pineapple Cake

1. Make and cool your cakes. Fill and stack as desired.
2. Do a crumb coat: a light single coat of vanilla frosting just to pick up the crumbs and give a base layer of frosting to the cake. Chill about an hour until set.
3. Slice the top off your pineapple, leaving a bit of a “stand” on the bottom. Wrap this in plastic wrap so it doesn’t get the cake wet with pineapple juices. Set it on the top of the cake.
4. Fill a pastry bag with a 1M tip (or similar open star tip), and pipe swirled roses all over the cake.
5. I added some finishing with sugar pearls in the center of the rosettes.

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Pineapple Cake Decoration

Pineapple Cake – this is the EASY way to make a pineapple cake for a pineapple party! Simply frost a 2-layer cake with yellow rosette swirls and you have a pineapple cake EASILY!

Course Dessert

Cuisine American

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 1 (8″ round) layer cake

Calories 543kcal

Author Dorothy Kern

Cost 7

Ingredients

For the cake:

• 2 8″ cake layers (use your favorite cake flavor)
• Buttercream frosting recipe follows
• Yellow food coloring
• White Pearl Sprinkles
• Pineapple Top
• Plastic wrap

For the Buttercream Frosting:

• 2 cups (452g) unsalted butter softened
• 8 cups (904g) powdered sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 2-4 tablespoons heavy whipping cream for consistency

Instructions

• Make the buttercream: beat butter until smooth in the bowl of an electric mixer. Slowly add powdered sugar, 1 cup at a time, until crumbly. Add vanilla, salt, and 1-2 tablespoons of heavy whipping cream, then mix until smooth and creamy. Add more heavy whipping cream as needed (it kind of depends on how soft your butter is, the frosting needs to be spreadable).
• If you haven’t filled your cake already: level the two cakes. Place one layer on cake plate, fill with frosting (or use a favorite filling, like lemon curd). Then frost the outside of the cake with a thin layer of frosting. This is your “crumb coat”. Chill until set, about 30 minutes to one hour.
• When ready to do your decoration: tint your frosting the desired color yellow. Fill a pastry bag fitted with a 1M (large star) tip.
• Slice the top off the pineapple and level it as best as possible. Take a small amount of plastic wrap and wrap the bottom of the topper, so it doesn’t get the cake soggy. Place it in the center of the cake.
• Pipe rose swirls (us a simple swirl motion) to create the decoration all over the cake. Because it’s hard for me to be perfect, I tend to not go in rows; instead I alternate and then fill in any holes with smaller rosettes or a simple squeeze of icing.
• Place white pearl sprinkles around the cake in the center of the roses.
• Chill cake to set.
• Optional: Have a emoji loving kid? Skip the pearls and use black icing to pipe eyes and a smile for a pineapple emoji!

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Nutrition

Serving: 1serving | Calories: 543kcal

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