pook

Name: Homemade meatballs for dogs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 31
Cuisine: Dog
Ingredients: 1 lb. ground chicken; 1 egg; 1 tbsp. dried parsley; 1/4 cup rolled oats; 2 tbsp. low fat PLAIN (unflavored) yogurt; 1/4 cup grated carrots, optional, but recommended

How to make homemade meatballs for dogs

May 12, 2022

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Hey there! I’m so happy to share this recipe for meatballs for dogs with you. These doggy meatballs are made with lean ground chicken, rolled oats and grated carrot for a nutritious addition to your dogs food, or a tasty snack.

Your pups will go bonkers for this delicious treat, and you can feel good about feeding it to them because it is made with real food, and contains no preservatives or additives.

I’ll give you variations and substitutions where I can. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

Check out the other homemade dog food recipes on the blog too!

Meatballs for dogs in red dog bowl with hearts.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Chicken meatballs for dogs

Doggy meatballs are even easier to make than regular meatballs. I used ground chicken for this version, because it is lean protein and easily available.

This homemade version is healthier for your pup than those store-bought varieties.

Our dogs ate these for breakfast and treats and they’re OBSESSED! They finish them in seconds and come tearing around the corner for more. I even found them licking the floor where they ate them!
– Reader & Dog Mom Courtney

Dog meatball recipe

Making these chicken meatballs for dogs is simple and takes very little time, especially if you have another set of hands to help roll them.

Below, I will show you exactly what is in this recipe and how to make substitutions and variations. The recipe yielded 31 small meatballs, using this small cookie scoop.

If you use a larger scoop, you will end up with a few less meatballs than the recipe.

Ingredients

Ground chicken – a great source of lean protein
Rolled oats – great for pups with digestive issues, they are a source of fiber
Egg – protein + a binder for the meatballs
Dried parsley – parsley also aids digestion, freshens breath and add flavor
Carrots – the same reason they are good for you applies to your dog
Yogurt – good source of protein, probiotics and calcium, which are all beneficial to your dog’s immune system

How to make them

First gather your equipment – a medium mixing bowl, a large baking sheet lined with parchment paper or a silicone baking mat and a small cookie scoop.

Next, gather your ingredients and add everything into the mixing bowl. Use clean hands to mix it all up until the mixture looks uniform.

Using a small scoop, portion out the meatball mixture. Use wet hands to roll them and place on lined baking sheet. Bake at 350° for 25 minutes.

Variations

If your dog has a sensitivity to chicken; you can use ground turkey (try this ground turkey dog food recipe), ground beef, ground lamb or ground pork.
To substitute rolled oats: Rice flour, which is simply ground rice, would be a great option. You could also use almond flour in place of oats.
To substitute grated carrots: Try chopped green beans, peas or grated sweet potato.
To substitute egg: a scoop of pure pumpkin purée or applesauce would be great.

FAQ

Can dogs eat meatballs?

YES! As long as there isn’t anything in them that is unsafe for your dog. They LOVE meatballs.

How can I add more flavor?

Please keep in mind that these are for your dog, not for a human palate. Your dog does not need seasonings like salt, other spices or added herbs. To your dog, these are delicious just as they are.

Can I use other meat?

Absolutely. See the list above for suggestions. You could also use any game meat that you might have access to, like venison.

Can I freeze these?

Yes. These will keep in the freezer, if properly stored, for up to 3 months.

How long do they last in the refrigerator?

Properly stored, in an airtight container, they’ll keep in the fridge for about 5 days.

Dog treat recipes

Here are a few of my dog treat recipes that your pup might like:

Please share

If you love this recipe, please give it 5 stars!

I hope your pup loves these meatballs for dogs! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 31 meatballs

Homemade meatballs for dogs

Quick and easy recipe for meatballs for dogs using ground chicken.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

1 lb. ground chicken
1 egg
1 tbsp. dried parsley
1/4 cup rolled oats
2 tbsp. low fat PLAIN (unflavored) yogurt
1/4 cup grated carrots, optional, but recommended

Instructions

Preheat the oven to 350°F / 180°C / Gas mark 4
Gather your ingredients and add everything to a medium mixing bowl.
Use clean hands to mix it all up until the mixture looks uniform.
Using a small cookie scoop, portion the meatballs until the mixture is all used. Wet your hands with water and roll the meatballs, then place them on a baking sheet lined with parchment paper or a silicone baking mat.
Bake for 25 minutes, rotating the tray halfway through baking time.
Remove from oven and let cool before feeding to your dog.
Store in an airtight container in the refrigerator for up to 5 days.

Notes

*See post for notes about substitutions and variations.

The best bourbon BBQ sauce recipe

May 10, 2022

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This sweet and spicy, bourbon BBQ sauce recipe using common pantry ingredients is quick, simple and delicious. Making your own homemade barbecue sauce is so much better than anything you’ll find at the store. Try this sauce on pulled pork or chicken wings!

For a bourbon BBQ sauce with a fruity twist, try my blueberry bourbon BBQ sauce.

For ease of browsing, you can find all of my condiment recipes here.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Whisky BBQ sauce

This homemade BBQ sauce with bourbon whiskey is made with common pantry items and requires nothing more than a pot and a spoon or whisk. I wanted something really easy that could be made with almost no effort.

My other BBQ sauces require a blender of some sort, and while that isn’t difficult, sometimes I’m lazy and don’t want to pull out another thing that I’ll have to wash. So, instead of using fresh onion and fresh garlic, I went with their dried versions to make it easy.

Ingredients

This super easy bourbon barbecue sauce recipe comes together in 20 minutes – just stir it all together and let it simmer until thickened.

I’ve given a list of ingredients and what they bring to the party. There are also a few helpful tips on substitutions, if needed.

Tomato paste – Gives it sweetness and the familiar BBQ sauce taste.
Dark brown sugar – Dark brown sugar has more molasses. If you only have light brown, add a tablespoon of molasses.
Granulated garlic – To substitute with garlic powder, use half the amount.
Granulated onion – Same as above.
Kosher salt – I use Diamond Crystal. If you use Morton, cut the amount by almost half.
Black pepper – Regular black pepper, nothing fancy.
Mustard powder – I use Colman’s mustard powder, it has great flavor.
Apple cider vinegar – Fruity vinegar gives the BBQ sauce a nice flavor.
Bourbon – Use whatever you have, but not your most expensive bottle.
Adobo sauce – The sauce from a can of chipotles in adobo gives this BBQ sauce a little smokiness.

Bourbon BBQ sauce recipe

This brown sugar bourbon BBQ sauce recipe is just a little sweet and a little smoky. It’s great on pulled pork and I really like it on chicken wings.

Variations and substitutions

If you don’t have mustard powder, you can use regular yellow mustard. Mustard powder has a bit of a kick to it, which is why I like it.

You can use maple syrup in place of brown sugar, but it will alter the taste of the sauce. If you’re a fan of maple, this might be a good swap for you.

No tomato paste, but you have tomato sauce? Use it. You may have to cook the sauce down a little longer, because of the water in tomato sauce.

BBQ sauce in glass jar with bottle of bourbon in background.

How to make it

Making your own barbecue sauce is simple. Here’s how to make this easy bourbon BBQ sauce recipe –

Pour bourbon into a medium-sized saucepot over low heat. Add the tomato paste and whisk until smooth. As the tomato paste and bourbon warm, it will come together. Then add in all of the spices and whisk again until smooth.

Increase the heat to medium and let it simmer for 15 – 20 minutes, until thickened. That’s it!

Frequently asked questions

Here are a few answers to common questions when making homemade barbecue sauce.

What is the best bourbon for BBQ sauce?

The best bourbon for BBQ sauce is the one you like! That being said, if you have a bottle of Pappy Van Winkle, this is not the place for it. I’ve used both Bulleit and Woodford Reserve for my BBQ sauces and I like them both.

Can I freeze this sauce?

Yes! You can freeze the sauce for 6 months.

How long does it last in the fridge?

If stored properly, in an airtight container in the refrigerator, this sauce should keep for about 2 weeks.

How much alcohol cooks out of the sauce?

In order to FULLY remove alcohol from food when cooking, it needs to simmer for a minimum of three hours. Because this sauce is only cooking for 15 – 20 minutes, about 40% of the alcohol will remain.
If you want to cook more of it out – use a WIDE, shallow pan and stir constantly. Stirring helps the alcohol to evaporate, as does a larger surface area. The good news is that whisky does seem to evaporate quicker than most spirits.

Homemade barbecue sauce with bourbon in glass jar.

And there you have it. A super simple, homemade bourbon BBQ sauce recipe in 20 minutes.

More BBQ sauce recipes

If you love this recipe, please give it 5 stars!

I hope you love this bourbon BBQ sauce recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 2 cups

Bourbon BBQ sauce

Homemade bourbon BBQ sauce recipe comes together in just 20 minutes.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1/2 - 3/4 cup bourbon (*See note)
6 ounces tomato paste
1/2 cup apple cider vinegar
2 tbsp. adobo sauce
1/2 cup dark brown sugar
2 tsp. granulated garlic
2 tsp. granulated onion
1 1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1 tbsp. mustard powder

Instructions

Add bourbon to a medium saucepot over low heat.
Next, add tomato paste, apple cider vinegar and adobo sauce, then whisk until smooth.
Add remaining ingredients, whisk until smooth again and increase heat to medium.
Simmer for 20 minutes until thickened, or to desired consistency.

Notes

*If you want a more subtle bourbon flavor, use 1/2 cup of bourbon. If you want a stronger flavor, use 3/4 cup.

Option: If you find yourself at an Asian or Latin American market, grab a package of tamarind paste. It adds AMAZING flavor to homemade BBQ sauce recipes. You don't need much - a tablespoon or two. You can adjust from there to suit your taste buds.

Lemon thyme pound cake recipe

May 6, 2022

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Hey there! I’m so happy to share this lemon thyme pound cake with you. This simple cake is so much better than anything store-bought. Quick and easy, this lemon loaf is a perfect weekend treat or light dessert.

You may also be interested in my blueberry pound cake and strawberry cream cheese pound cake recipes. For ease of browsing, you can find all of my cake recipes in one place.

This is a great way to use the lemon thyme you have growing in the garden. You could also make lemon thyme lemonade for a delicious summer beverage.

The cake is topped with a zingy lemon glaze for extra citrus flavor.

Why you need to make this lemon thyme pound cake recipe

This simple little cake is so easy and makes an excellent tea time treat. Everyone should have a lemon loaf cake in their arsenal and this one is extra special with the additional of lemon thyme.

It could also be called a lemon thyme tea bread, as this is a sweet treat that would be perfect with a cup of tea for an afternoon pick me up.

Ingredients

The ingredients for this lemon thyme loaf cake are common pantry staples, to keep shopping at a minimum.

Buttermilk – The liquid in our cake, buttermilk gives great tanginess.
Salt – Everything needs salt, including baked goods.
Baking powder and baking soda – These help our pound cake rise.
Butter – Unsalted, or “sweet cream” butter. Make sure it is unsalted so you can control the salt.
Vanilla – Pure vanilla extract, avoid the imitation stuff.
Cake flour – Cake flour has less protein than all-purpose flour and makes a less dense, or lighter, cake. To substitute a cup of all-purpose flour for a cup of cake flour, remove two tablespoons of AP flour and replace it with two tablespoons of cornstarch.
All purpose flour – The regular flour you have in the pantry.
Sugar – Regular granulated sugar.
Eggs – Eggs provide stability in baking.
Lemon thyme – If you don’t have access to lemon thyme, substitute with regular thyme and add a little extra lemon zest.
Lemons – Of course we need lemons to make this lemon thyme pound cake

How to make it

First, mix the dry ingredients together in a medium bowl and set aside.

Then beat the butter and sugar together in the bowl of a stand mixer, or in a medium bowl with a handheld electric mixer. Add the eggs and beat until it is light and fluffy, like the photo below.

Next, incorporate half of the flour mixture, then the buttermilk. Finish by folding in the remaining flour and the lemon thyme. Bake the lemon thyme quick bread for 45 – 55 minutes, then cool completely.

It will take at least 90 minutes for it to cool completely. Once the cake has cooled; mix powdered sugar and lemon juice to make a simple lemon glaze. Pour the glaze over the top and let it dry for about 20 – 30 minutes before slicing.

If you don’t want to glaze your cake, you don’t have to wait that long. Let it cool for at least 30 minutes before cutting.

Tools and equipment

This pound cake requires baking basics. Check the list below to make sure you have everything you need before you get started.

You’ll need a loaf pan for this recipe. I used this 8.5 x 4.5 loaf pan and I love it.

You will also need either a hand mixer or stand mixer to make this cake. In addition, you’ll need basics like mixing bowls, a whisk, a rubber spatula, and measuring cups and spoons.

I would recommend a kitchen scale for accuracy in recipes, this is especially true in baking. The link is the same one that I own and love.

Lemon thyme pound cake Q & A

Here are a few answers to common questions when making lemon buttermilk cake.

Can I freeze it?

Yes! The cake itself freezes beautifully. I would not freeze the glaze. So, if you want to freeze the cake, do it without the glaze, as it will get weepy when thawed.

How long does this cake last?

Wrapped tightly, it should stay fresh for at least 2 – 3 days. You can refrigerate it to keep it for up to 5 days. It will start to dry out after that.

What is the difference between thyme and lemon thyme?

The regular variety of thyme that you’d find in the grocery store has an earthy, herbal smell and taste, while lemon thyme has all that plus a citrusy, floral aroma and taste.

Variations

You can swap out the lemon thyme for regular thyme that you would find in the grocery store. I would add a bit more lemon zest to bump up the citrus flavor.

If you have Meyer lemons, they would make a lovely substitution here.

Please share

If you love this recipe, please give it 5 stars!

I hope you love this lemon thyme pound cake as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 8 servings

Lemon thyme pound cake

Simple lemon thyme pound cake, a perfect anytime treat.

Prep Time 15 minutes

Cook Time 45 minutes

Cooling Time 1 hour 30 minutes

Total Time 2 hours 30 minutes

Ingredients

For the cake

1 cup cake flour (100 gr)
3/4 cup all purpose flour (90 gr)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 tbsp. unsalted butter, room temp // 4 oz. / 1 stick
1 cup granulated sugar
2 eggs, room temp
1 tsp. vanilla extract
2 tbsp. lemon zest
2 tbsp. fresh lemon juice
1/2 cup buttermilk
2 tbsp. lemon thyme, finely chopped (*see note)

For the glaze

1 cup confectioner's sugar (also called powdered sugar or icing sugar)
2 tbsp. fresh lemon juice

Instructions

Preheat oven to 350°F / 180° C / Gas mark 4.
Butter and flour an 8 x 5 loaf pan. You can also use baking spray with flour.
In a medium bowl, whisk together the cake flour, all purpose flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fit with the paddle attachment, or using a handheld electric mixer, beat the butter until light and pale, about 4 - 5 minutes.
Add the sugar and continue to beat on medium speed for an additional 3 - 4 minutes.
Add eggs, one at a time, incorporating the first egg fully before adding the second. Scrape down the sides and bottom of the bowl.
Reduce speed to low and add vanilla, lemon zest and lemon juice.
Add half of the flour mixture, then mix until it is almost fully incorporated, then add buttermilk and continue to mix. Finally, add remaining flour and lemon thyme, then shut off the mixer.
Use a rubber spatula to fold the remaining flour and herbs into the batter, then pour into prepared loaf pan.
Bake for 45 - 55 minutes, until a tester comes out with only a few moist crumbs attached. Remove from the oven and turn cake out onto a cooling rack to cool completely.
Drizzle with lemon glaze once cake is completely cool - Mix confectioner's sugar and lemon juice together in a small bowl with a whisk until smooth.

Notes

When chopping thyme, avoid any woody stems. Only use the tender, green stems. Or, you can do as I do and use the leaves only. It's terribly tedious, but it's an option 😉

Summer Grain Salad with fresh vegetables and herbs

April 28, 2022

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This summer grain salad is full of fresh vegetables and herbs. Whole grains provide a satisfying, chewy texture to this salad, while the vegetables give it great crunch. It is dressed with an easy, flavorful red wine vinaigrette. This salad is naturally vegan, so it is perfect for those who eat a plant-based diet.

For ease of browsing, I’ve put of of my salad recipes in one place.

Summer grain salad in large, shallow bowl.

Perfect for summer picnics, beach days or weekday lunches, this healthy grain salad will leave you feeling satisfied.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Summer Grain Salad

Hearty salads with healthy grains and vegetables fill you up and give you fuel for the day. This fresh and light salad is dressed with a simple vinaigrette and is naturally vegan.

3 grain salad with summer vegetables and herbs.

Spring and summer see an abundance of fresh produce. This is a great way to get more vegetables into your diet, or to use what you might have growing in your garden.

Ingredients

You might have many of these things in your kitchen right now. You can always swap out ingredients for items you already have.

Quinoa – Naturally gluten-free and a great source of protein.
Barley – Great source of fiber and protein.
Farro – Delicious, nutty flavor and chewy texture.
Parsley – Flat leaf Italian parsley, it is the unsung hero of herbs.
Chives – Mild onion flavor.
Dill – You could substitute with fresh thyme, if you don’t like dill.
Tomatoes – Use whatever tomatoes you like. I’m fortunate to grow most of mine, so that’s what I use.
Carrots – I buy rainbow carrots to get more color into this summer grain salad.
Cucumber – Hothouse or English cucumbers are my favorites.
Bell peppers – Red, orange and/or yellow are perfect.
Red wine vinegar – provides some zing to our salad.
Olive oil – I really like this arbequina olive oil, but use what you like.

How to make it

First, cook the grains and set them aside to cool. They need to be completely cooled before adding to the vegetables and herbs, otherwise the herbs will wilt.

This can be done a day or two ahead of time. If you like to batch cook, you can cook all of the grains and store some in the freezer for later.

While the grains are cooking, chop the herbs and vegetables. Add them to a large mixing bowl, and set aside until you are ready to mix the salad.

When the grains have cooled, mix them with the vinaigrette, then gently fold in the vegetables and herbs until thoroughly combined. Taste and adjust seasoning, if needed.

What you’ll need to make this recipe

First, you’ll need a large cutting board. I like to have plenty of room to work instead of trying to chop on a small surface.

Next, you’ll need a sharp knife. I love my Wüsthof Chef’s knife, it’s been my go-to knife for over 20 years.

You’ll also need a couple of good-sized mixing bowls, a pot or two to cook the grains, and a colander to drain them. Just the basics!

Tips and tricks for success

large bowl filled with summer grain salad

Can I make it gluten-free?

Absolutely. Swap out the barley and farro for gluten-free grains like quinoa and this summer salad is suitable for those with gluten sensitivities.

How long does it last?

Fully dressed, the salad will last 3 – 4 days. After that, the vegetables and herbs start to get soggy. To make it last longer, mix everything and leave it dry. Put into a container with a tight-fitting lid and toss with vinaigrette right before serving.

What other herbs can I use?

Try using thyme, either regular or lemon thyme, marjoram, mint or even tarragon. Each of these will bring a different flavor to your grain salad.

Can this be made ahead?

Yes! Here’s how I do it – Cook the grains the day before and let them chill in the fridge overnight. You can also grate the carrots, chop the peppers and cucumber ahead of time and store in airtight containers in the fridge.
Fresh herbs can be washed and dried (if needed), then chopped and stored in containers with a piece of paper towel to absorb any moisture.
When you’re ready to serve, all that is left to do is mix it all and finish any last minute chopping.

Can I freeze this?

You can freeze the grains. Cook and freeze the grains, then portion them out and put in zip-top bags and stack in the freezer.
This makes it much easier to throw together a quick lunch for the next day, I just toss a bag from the freezer into the fridge before I go to bed.

The grains and vegetables change every so often, giving the salad plenty of variations. Try grains that are unfamiliar to you, you might just find your new favorite thing!

Grain salads for summer

If you love this recipe, please give it 5 stars!

I hope you love this grain salad as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 10 cups

Summer Grain Salad

A satisfying and healthy grain salad, perfect for summer cookouts and healthy weekday lunches!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 20 minutes

Ingredients

1 cup barley, cooked
1 cup farro, cooked
1 cup quinoa, cooked
1 1/2 cups English cucumber, diced
2 cups, grape tomatoes, halved or quartered
1 cup bell peppers, diced
1 cup rainbow carrots, shredded
1/4 cup fresh dill, finely chopped
1/8 cup fresh chives, finely chopped
1/2 cup flat-leaf parsley, chopped
1 1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1/3 cup red wine vinegar
1/4 cup olive oil
zest and juice of 1 lemon, optional... for extra zing!

Instructions

Cook grains according to package directions, set aside to cool completely. (Can be done ahead of time)
In a small bowl: mix vinegar, oil, salt & pepper together and set aside.
In a large bowl, mix grains with vinaigrette until thoroughly combined.
Fold in vegetables and herbs until evenly distributed.

Notes

While your grains are cooking, chop up the veggies and herbs. As they are cooking and cooling, you are getting all the vegetables prepped and ready to toss in.

Use what you have. Freekeh, brown rice, wheatberries, and amaranth are all great options.

Nutrition Information:

Yield:

Serving Size:

1 cup
Amount Per Serving: Calories: 144Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 205mgCarbohydrates: 20gFiber: 3gSugar: 3gProtein: 3g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Originally published 5/29/16, most recent update 4/28/22.

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

3 ingredient classic margarita recipe

April 25, 2022

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A simple, classic margarita recipe using only three ingredients: tequila, lime juice and Cointreau. This is a traditional margarita. It only takes 5 minutes to make and requires no special equipment. If you love a good margarita, this is for you.

For ease of browsing, you can find all of my drink recipes in one place.

A traditional margarita is a strong cocktail. It bears little resemblance to the huge, overly sweet, slushy concoctions served at some restaurants. (not that those are bad, they just aren’t a traditional marg.)

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Classic margarita recipe

Below is everything you’ll need to make this cocktail. I love this rose gold bartender set and now I have a reason to actually use it.

Tequila – Silver or “blanco” tequila is best. It is not aged. Look for a clear bottle, instead of the añejo or aged varieties.
Cointreau – A brand of triple sec, it has a higher alcohol content than its less expensive counterparts.
Lime juice – Use fresh lime juice! Please avoid the bottled kind, it will not taste the same and you will be disappointed. A citrus juicer will make it easy, but you can also squeeze it with kitchen tongs (Pro Chef tip!).

Classic margarita recipe with lime slice.

What is the best tequila for margaritas?

I prefer a silver tequila for margaritas. That being said, use what you like. If you have an aged tequila and that is what you prefer, use it.

However, if you are fresh out and need to buy some specifically to make this classic margarita recipe, I’d go with an unaged tequila.

How to make it

First, we need to make that classic salted rim. You’ll want to use a lime wedge to wet the outside rim of the glass.

If you cut the lime and run it around the entire edge of the glass, then dip it in salt, you’ll get salt in your drink. By only wetting the outside of the glass, the salt stays out of your cocktail.

Then, dip the outside of the glass into a shallow dish filled with kosher salt. Set the glasses aside to let the salt rim dry as we make our classic margarita recipe.

Classic margarita with lime and orange slices.

Add tequila, Cointreau and fresh lime juice to a cocktail shaker (or mason jar, or any clean empty jar) with ice.
Shake vigorously for about 10 seconds until everything is chilled.
Add ice to your prepared glasses. I like to use these large ice cubes as they don’t dilute the drink as quickly as regular ice cubes. Slide a lime wheel (and an orange if you like it) in the glass to make it pretty.
Pour your chilled classic margarita evenly into two glasses.

This is our FAVORITE summer cocktail! So easy and so delicious!
– Charlie

Chef tips for success

Because this drink has only three ingredients, choose ingredients that you like, because you will taste each of them. Along those same lines, choose the best that your budget will allow for the same reason.

If you don’t have a cocktail shaker, don’t sweat it. Use a mason jar, or any clean, empty jar that you have – just make sure that it has a tight lid.

To sweeten your drink a bit, add a splash of fresh orange juice. It helps to make the drink a little less strong, which I often do. Then, place an orange wheel in the glass.

You can also add a splash of simple syrup to your drink to sweeten it. Check out my strawberry daiquiri recipe for directions on making it.

Simple margarita recipe with orange and lime.

Margarita Q & A

What is a classic margarita recipe made of?

Good quality tequila, triple sec / Cointreau & lime juice. That’s it.

Is triple sec necessary for margaritas?

Yes. You don’t have to buy Cointreau, which is a bit pricier than a regular bottle of triple sec, but you do need it.

Is Cointreau the same as triple sec?

Yes. Cointreau IS triple sec, just not the inexpensive kind. The alcohol content varies widely between the two, with Cointreau coming in at about 40%.

Make it a party

I love a good theme and if you are having a gathering, you’ll need some food!

If you love this recipe, please give it 5 stars!

I hope you love this classic margarita recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 2 drinks

Classic Margarita Recipe

A simple, classic margarita recipe using only 3 ingredients: tequila, Cointreau and lime juice.

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

3 oz. Blanco tequila (silver)
2 oz. Cointreau / triple sec
2 oz. freshly squeezed lime juice (*save a lime to wet the rim of the glass after you've juiced it)
kosher salt
ice cubes

Instructions

Fill a small saucer with kosher salt.
Run the lime around the outside edge of the glass, then dip in salt. Set aside.
Combine tequila, Cointreau/triple sec, lime juice and ice in a cocktail shaker and shake (vigorously) for 10 seconds.
Pour evenly into prepared glasses over ice.

Notes

Use the recipe as a guideline. For example, if you like more of one ingredient, and less of another, adjust to your tastes.

Homemade Peanut Butter Banana Dog Treats

April 15, 2022

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Homemade Peanut Butter Banana Dog Treats are super simple and ready from start to finish in about 30 minutes.

Homemade dog treat recipes are easy, and less expensive than store-bought. Plus, you can customize them to your dogs personal tastes. Your pup may also like this pumpkin peanut butter dog treat.

For ease of browsing, you can find all of my dog treat recipes in one place.

Peanut butter banana dog treats in tall mason jar with a few dog treats beside jar. — *Peanut Butter Banana Dog Treats are sure to be a new favorite!*

I’ve been making homemade dog biscuits for my girl since she was a few years old. Homemade treats are really easy and I’ve been testing out some new recipes.

Like most dogs, Sugar is a fan of peanut butter and since I’m trying out a few new flavor combinations, this one was a no brainer.

Why this recipe works

Lots of you have been searching the site for a banana dog treat recipe. I wanted to create an easy, homemade banana dog treat that you could make for your pup without much hassle or effort.

Making treats for your pet shouldn’t take all day. These 4 ingredient dog treats are done from start to finish in about 30 minutes.

Ingredients

Elvis isn’t the only one who thinks peanut butter and bananas go well together. Sugar loved these banana dog cookies.

Peanut Butter – Any brand of peanut butter will do. However, please make sure that it does NOT contain xylitol. It is a sugar substitute and is extremely toxic for dogs. Even a small amount can hurt them, so please read the label.
Banana – Naturally sweet, it’s a tasty addition to the dog cookies.
Oats – I used old fashioned oats.
Egg – This helps to bind the treats, just as it would in regular baking. Plus, it’s added protein for the pup.

“OMG!!! My baby girl Indica loves these biscuits! She is a 7 month old Mini Schnauzer and sometimes mischievous terriers are hard to train. Well these treats have made our training sessions much easier! Thanks a million for sharing.”
-Amber

Quick and Easy Homemade Dog Treats

Making treats for your dog is no more difficult than a batch of cookies. Plus, there are so many options when you make them yourself.

Overhead view of treats in glass jar with treats in background. — *these peanut butter banana dog treats last us at least a month!*

If your dog has any sensitivities or allergies, you can easily avoid those and make them as healthy as possible for your pet. For sensitive tummy issues as well as breath freshening, try this dog biscuit recipe.

You can cater to your pets specific needs with DIY dog treats, especially those on a hypoallergenic diet or those with dietary restrictions.

Recently, I made Oatmeal Pumpkin Dog Treats for Sugar and tested them out on almost a dozen different dogs. They were loved by every single dog, even the picky ones.

This is the set of cookie cutters that I have. They are inexpensive and work like a charm. They cut neat, clean edges, which make pretty treats.

This counts for something in my book, especially if you are giving them as gifts.

Plus, they are easy to clean, which is also important. How many times have you had to dig dough out of a metal cookie cutter to clean it? At least a few dozen for me and it is something that makes me crazy, so I appreciate not having to do it.

Peanut butter banana dog treats

Looking for homemade dog treats without pumpkin? These banana oat dog treats are really good. I have tasted them, so I can say that honestly. The best part about making dog treats yourself is knowing exactly what is in them.

Luckily for me, my dog doesn’t have any allergies to food, so I don’t have to be concerned with that, but if your dog does, that is something you have to look at in their treats and food.

Peanut butter banana dog treat dough with bone cookie cutter. — *This dog treat dough is very easy to work with!*

Knowing what is in their treats because you made them yourself takes away any concerns of recalls on products for contaminations and worries about what is in their food that might not be very good for them.

The combination of banana and peanut butter smells amazing while it is in the oven, so don’t be surprised if your dog starts lingering around the kitchen.

How to make peanut butter banana dog treats

For these treats, I’ve used old-fashioned oats instead of flour as the base. You’ll need to grind the oats a bit to make them finer.

Oatmeal flour in food processor bowl. — *You can see how finely the oats are ground in this photo.*
*There are still a few pieces of oat in the mix, it is not as fine as flour.*

Run the food processor for a few minutes to break up the oats.
Once you have ground the oats into a finer texture, add the banana, egg and peanut butter.
Blend until the dough is uniform. If your dough is a bit too dry, add in a tablespoon of water at a time until you reach the desired consistency.
Then turn the dough out onto a floured countertop to roll out and cut treats.
Place treats on parchment-lined baking sheet and bake for 16 – 18 minutes.

Peanut butter banana dog treats on sheet pan.

To make these treats shiny on top, I brushed them with an egg wash. I don’t normally do this, but I wanted to make them pretty for the photos.

If you are giving them away, it’s a nice touch and it makes them look extra special.

Variations and Substitutions

Oats – Substitute old-fashioned oats with quick cooking oats. The texture isn’t exactly the same, but it will work.
Egg – If your pup is allergic to chicken/eggs, you can substitute with a chia seed egg. Mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it gel. This usually takes about 5 minutes. Then, mix it into the dough.
Banana – No ripe banana? No worries. Add 3/4 cup baked sweet potato instead.
Peanut butter – Worried about your peanut butter? This peanut butter for dogs is perfect for these peanut butter banana dog treats.

Check out this list of tools and equipment for making dog treats.

How to store homemade dog treats

If you live in a cooler, less humid climate, you can store these treats in a cute dog treat jar on the counter for a few days, before moving them to the fridge or freezer.

However, I recommend storing them in the refrigerator for up to a week or so. You can also freeze them and take out a few at a time, which is what I do most of the time.

Keep a handful in an airtight container or zip-top bag in the fridge and store the remaining treats in the freezer for up to 3 months.

More dog treat recipes

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Dog treats stacked inside tall clear glass jar.

My girl Sugar loved this recipe, I hope your dog does too! Please consider rating and/or commenting. I love hearing from you!

Did you make these peanut butter banana dog treats? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!

Used in this recipe

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Food Processor – this is a newer version of the one I own.
Dowel Rolling Pin – my absolute FAVORITE rolling pin.

Yield: 90 small treats

Peanut Butter Banana Dog Treats

Homemade peanut butter banana dog treats for your furry family member.

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Ingredients

3 cups old-fashioned oats
1 banana
1/3 cup peanut butter
1 egg
2 tbsp. flour, if necessary

Instructions

Preheat oven to 350°F (176°C). Line baking sheet with parchment paper or silpat, set aside.
Add oats to the bowl of a food processor.
Let machine run for 2 - 3 minutes, until oats are almost flour consistency with a few big pieces left.
Add peanut butter, banana and egg to food processor.
Mix until dough looks uniform. *If dough seems a bit dry, add a tablespoon or two of water and blend until desired consistency.
Turn the dough out onto the countertop.
If the dough is too sticky to work with - sprinkle the countertop with a tablespoon or two of flour, and work some of the flour from the counter into the dough until it is no longer sticky.
Roll the dough out to roughly 1/8" thick.
Cut treats out with cookie cutter and place on baking sheet. Bake for 16 - 18 minutes, rotate trays halfway through.
Cool completely before giving to your dog.

Notes

Dogs with Dental Issues or Senior Dogs

You can bake treats for 14 - 16 minutes for a softer treat. Make sure treats are baked all the way through before removing tray from oven.

I used the smallest cookie cutter in the set (2") and the recipe made 90. If you use a larger cutter, you will have fewer treats.

The BEST easy ratatouille recipe

April 11, 2022

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This easy ratatouille recipe is a traditional French vegetable stew. A hearty dish that celebrates summer vegetables and is one of those meals that everyone loves.

If you find yourself overrun with tomatoes, zucchini and peppers, this is the recipe for you. It utilizes all of the wonderful produce of summer in a healthy vegan dish that is absolutely delicious and gluten-free.

Much like my eggplant caponata recipe, ratatouille can be eaten on its own, with beans, pasta, on crostini or even as a side dish.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Easy ratatouille recipe

This is about the time of year when people who are lucky enough to have prolific gardens start to feel overwhelmed by the sheer volume of gorgeous bright red tomatoes and beautiful zucchini that their loving care has yielded.

Traditional ratatouille in Dutch oven pot.

If you find yourself with a surplus of summer vegetables, making this easy ratatouille recipe is an excellent way to use them up.

What is ratatouille?

Ratatouille is a classic French vegetable stew. Some purists believe that the vegetables should be cooked separately, and then stirred together to finish the dish, in order to be able to taste each vegetable on its own. While I can’t disagree with that, I also rarely do it.

Cooking ratatouille the traditional way can be a lengthy process, and we don’t often have that kind of time during the week.

Another variation on the classic chunky vegetable stew is turning it into a layered vegetable dish. This is actually a “tian” and not ratatouille. While it is beautiful, it’s not the classic French stew.

Ingredients

There are many variations on this dish, but what they all have in common is the basic list of ingredients: zucchini, summer squash, tomato and eggplant.

As long as you are cooking, enjoying the process and the food tastes good, do whatever makes you happy.

Eggplant – roasting the eggplant helps this veggie take on a bit of caramelization.
Zucchini and yellow summer squash – I use both so I can make it as colorful as possible.
Tomatoes – fresh, ripe tomatoes are what gives this dish amazing flavor.
Bell pepper – Red, orange or yellow peppers give lots of color and sweetness to this easy ratatouille.
Onion and garlic – because they go in almost everything.
Olive oil – My absolute favorite is arbequina olive oil from Spain.
Herbs – basil, thyme, parsley and bay leaves.
Salt and pepper – we season everything!

Ratatouille is one of those dishes that people don’t make often enough. This one is a variation on Julia Child’s recipe. I changed a few things to make it more to my taste, feel free to do the same from here. More of what you like, less of what you don’t.

How to make ratatouille

First, dice the eggplant, zucchini and summer squash. Toss with a few tablespoons of olive oil and a pinch of salt and pepper.

Roast them in a hot oven for 15 – 20 minutes, until softened and just starting to brown. Chop onions and peppers and sauté them in a pot while the other vegetables are roasting. Then, combine all of the veggies in the pot and let them simmer together until the tomatoes break down and release their juices.

The biggest change to the traditional ratatouille recipe is roasting some of the vegetables. Roasting the eggplant and squash reduces the amount of time you are standing in front of the stove (always a win).

The remaining veggies for this easy ratatouille recipe will be broken down slowly in olive oil. I’ve made ratatouille the traditional way for the better part of my professional cooking life and it is wonderful, but this way is much quicker and easier.

Serving suggestions

This easy ratatouille recipe can be eaten warm, at room temperature or even cold. It is substantial enough to stand on its own as a stew or it can be served alongside roast chicken as a side dish. Try tossing it with pasta and giving it a sprinkle of Parmesan.

Serve it tucked into a crusty ciabatta roll for a delicious sandwich, or on sliced, toasted baguettes as an hors d’oeuvre like a bruschetta.

This easy recipe is the epitome of summer, there really is no wrong way to enjoy it.

Make a night of it and watch the Ratatouille movie while you’re enjoying your delicious dinner!

Helpful tools and equipment

• Dutch oven – This cast iron Dutch oven pot is perfect for making stews, soups and chili.

• Commercial sheet pans – These are heavy-duty sheet pans that won’t warp in a hot oven. Every professional kitchen uses this type of baking sheet.

• Chef’s knife – This is the same knife I have used for 20 years. It is a workhorse, and if you take care of it, you’ll never need to buy another knife.

If you love this recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 2 quarts

Easy ratatouille recipe

This easy ratatouille recipe is the perfect way to use your end of summer vegetables from the garden.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 lb. eggplant, diced / 1 large
1 lb. zucchini, diced / 2 medium
1 bell pepper, diced
1 large onion, diced
4 cloves garlic, smashed
3/4 lb. firm, ripe tomatoes, peeled & seeded, chopped (*see note)
1/3 cup olive oil
1 - 1 1/2 tbsp. kosher salt
1 tsp. freshly ground black pepper
a few sprigs fresh thyme
2 bay leaves
2 tbsp. minced parsley
1 tbsp. basil, finely sliced (chiffonade) or torn

Instructions

Preheat oven to 375°F / 190°C. Toss eggplant with 2 tablespoons olive oil, a pinch of salt and pepper.
Place eggplant on sheet pan and roast in oven for 20 minutes.
Toss zucchini and summer squash with 2 tablespoons olive oil and a pinch of salt and pepper.
Place zucchini and summer squash on sheet pan and roast for 15 minutes.
While eggplant, zucchini and summer squash are roasting, heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
Add onions and peppers to pot and sauté for 10 minutes until softened, but not browned.
Add garlic, thyme & bay leaves, season with salt and pepper.
Add tomatoes and cook over medium-low heat for 10 - 15 minutes until tomatoes have released their juices, then raise heat and simmer for several minutes to allow some of the liquid to evaporate, if desired. (*see note)
Remove eggplant, zucchini and summer squash from the oven and add to the pot. Stir to combine. Taste and adjust seasoning.
Let simmer for a few minutes allowing flavors to combine, remove from heat and stir in parsley and basil.

Notes

To peel tomatoes - Bring a pot of water to a boil. While you are waiting for the water, fill a large bowl with ice water. Cut a shallow "x" in the bottom of the tomatoes. Drop into boiling water for 45 seconds - 1 minute. Remove the tomatoes from the boiling water and immediately plunge into the ice bath. The skins will slip right off. If they do not, leave the tomatoes in the ice bath for a few minutes, until the skin starts to pull back from the flesh of the tomato. At this point, they will be easy to peel.

*The longer you simmer the ratatouille, the more it will break down. If you like chunks of vegetables, don't let it simmer too long. If you'd prefer a stew of very soft vegetables, let the ratatouille simmer up to one hour.

** If your tomatoes do not release enough liquid, add 1 cup of canned CRUSHED TOMATOES to the pot.

How to make Loquat BBQ Sauce

April 5, 2022

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Super simple and so delicious, this Loquat BBQ sauce will add amazing flavor to whatever you are cooking. This zingy sauce packs the perfect punch – a touch of sweet, a bit of citrusy zing and just enough heat to make your lips tingle.

For another delicious and unique sauce, try my blueberry bourbon BBQ sauce recipe.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Loquat BBQ sauce

This easy homemade BBQ sauce, just like my pineapple mango BBQ sauce, is unlike anything you’ll find in the aisles of the grocery store. For that reason, I like to bottle it and gift it to friends and neighbors. Homemade gifts are always special and this sauce definitely qualifies.

Ingredients

This barbecue sauce recipe uses common ingredients that you likely have in your pantry or fridge, to keep shopping to a minimum.

Onion – Yellow onion is the go-to choice. It is the best “cooking onion”, but use whatever you have.
Tomato sauce – This gives the BBQ sauce a bit of that familiar tomato base, without the sweetness of ketchup, which we’re getting from the brown sugar.
Oil – Choose a neutral oil like grapeseed or canola for this recipe.
Lime zest – Gives this sauce a zingy citrus kick. It is optional, but if you like that flavor, use it. Another delicious option would be tamarind paste.
Apple cider vinegar – My vinegar of choice for most things, ACV has a fruity acidity that brings flavor and not just a vinegary bite.
Garlic – In my humble opinion, garlic belongs in just about everything.
Salt & pepper – Because everything needs salt and pepper.
Green chilies – I used Hatch green chilies because I have them. You can use canned chilies or fresh jalapeños.
Dark brown sugar – You can substitute light brown. If doing so, I recommend adding a tablespoon of molasses to the mix as well.
Loquats – Use deep yellow, ripe fruit for this BBQ sauce recipe. Unripe or green loquats will not work.

How to make BBQ sauce from scratch

This recipe is so incredibly easy, you may never buy barbecue sauce again.

First, heat a bit of oil in a medium pot, then add the onions and garlic. Let them sweat a few minutes until fragrant and starting to turn translucent.

Next, add in the loquats, then the rest of the ingredients and let the BBQ sauce cook down for roughly 30 minutes, stirring occasionally. At this point, it should be nice and thick.

Once the sauce has reached desired consistency, carefully pour it into a blend and purée. You can also use an immersion blender and blend it up right in the pot.

How to use this loquat BBQ sauce

Fill a few glass bottles and give to friends and neighbors as a gift.
Shred some leftover roast chicken and toss with BBQ sauce for pulled chicken sandwiches.
Toss crispy chicken wings while they are hot and serve immediately.

Chicken wings with sauce on white plate.

Loquat recipes

If you are lucky enough to have a loquat tree, here are a few more recipes to use this delicious fruit.

If you love this recipe, please give it 5 stars!

I hope you love this loquat BBQ sauce as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 5 cups

Loquat BBQ Sauce Recipe

Loquat BBQ sauce will add amazing flavor to whatever you are cooking.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

1 tbsp. canola oil (or other neutral flavored oil)
1 cup diced onion, about 1 medium yellow onion
4 cloves garlic, chopped
4 cups loquats, seeded, blossom end and membrane removed (measure AFTER removing seeds)
1 cup tomato sauce / 8 oz. can
1/2 cup dark brown sugar
1/2 cup apple cider vinegar
2 jalapeños chopped, or 2 ounces (1/4 cup) canned chilies
2 tsp. kosher salt / I use Diamond Crystal
1 tsp. black pepper
1 - 2 tbsp. lime zest, optional

Instructions

In a heavy-bottomed pot, like a Dutch oven, heat oil over medium heat.
When oil is warm, add onion and sauté until slightly softened, about 6 minutes.
Add chopped garlic and cook an addition 1 - 2 minutes, stirring occasionally.
Add seeded loquats, stir to combine and cook for 5 minutes.
Add remaining ingredients to the pot and stir to combine. Place lid on pot, only covering halfway, allowing steam to escape. Simmer for 30 minutes, stirring occasionally to prevent scorching.
When sauce has thickened to desired consistency, carefully pour into the pitcher of a blender (or use an immersion blender) and blend until smooth.
Cool completely before storing in an airtight container in the refrigerator for up to 2 weeks.

Notes

Tamarind paste is a delicious addition, in place of lime zest.

Easy loquat muffins recipe

April 4, 2022

Home » Archives for pook

Loquat muffins, loaded with fresh loquats and topped with sparkling sugar are mixed by hand and ready in about 30 minutes. This recipe makes 9 large bakery-style muffins – perfect for lazy weekend mornings when you’re craving something warm and sweet with your coffee.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

The muffin method

The muffin method, which isn’t just for muffins, is simple.

Dry ingredients in one bowl
Wet ingredients in another bowl
Pour wet into dry
Stir just until it’s all incorporated
Bake your muffins

Whether you are a beginner level baker or a seasoned pro, this recipe works for everyone. Muffins are a great starting point for those that are new to baking because they don’t require anything more than a bit of mixing and stirring.

Fresh muffins with loquats on cooling rack.

How to make loquat muffins

One word of advice when making this loquat muffin recipe – make sure that the wet ingredients are room temperature before you start.

Why this matters – If the wet ingredients are cold, the melted butter will immediately clump up instead of incorporating properly into the mixture. When everything is room temperature, this doesn’t happen.

First, combine wet ingredients in a medium bowl. Then, whisk together dry ingredients in a separate bowl.

Next, add wet ingredients into flour mixture and fold them together with a rubber spatula. It’s ok if you have a few lumps or small spots of flour.

Like my blueberry pound cake recipe, we’ll add a bit of batter to the bottom of each muffin cup before folding the loquats into the batter. Doing this creates a “cushion”, so the pieces of fresh loquat don’t sink to the bottom.

Once the papers are filled with muffin batter, sprinkle them generously with turbinado sugar and bake.

Ingredients for loquat muffins

Flour – I used King Arthur all purpose flour, but Gold Medal and White Lily are also excellent brands.

Baking powder and baking soda – each have their own job in the recipe, they are both leaveners to give our muffins the oomph they need to rise nice and tall.

Butter – always use unsalted butter, so you are the one controlling the amount of salt in the recipe.

Vanilla – pure vanilla extract is best, avoid the imitation stuff.

Loquats – Look for dark yellow fruit, that’s a sign of ripeness.

Sugar – regular, granulated sugar.

Raw sugar – also called turbinado sugar or demerara sugar, is used for sprinkling on top.

Eggs – I used large eggs.

Yogurt – used for moisture and tang, it also makes the muffins tender.

Salt – I used fine sea salt.

Tools and equipment

Muffin recipes require very little in terms of equipment and tools. You’ll only need the basics, but the cookie scoop is one of the most used tools in my kitchen, so I highly recommend it.

To make things even easier, I use tulip baking cups to line my muffin pan. As you can see in the photos, the loquat muffins don’t stick. This is very important, because I don’t want to miss out on a single morsel.

Mixing bowls
Whisk
Spatula
2 ounce cookie scoop – This will give you uniform muffins that bake at the same rate.
Muffin tin
Tulip liners muffin cups

Frequently asked questions

Can I freeze these muffins?

Muffins freeze really well. To freeze some for later, place them on a sheet pan and freeze for an hour. Wrap tightly and store in the freezer for about a month.

Why add yogurt to muffins?

Yogurt adds moisture and acid to the batter. It keeps the loquat muffins tender and the acid helps to activate the baking soda.

Can I use sour cream instead of yogurt?

Yes. You can replace it with the same amount of sour cream.

More muffin recipes

Muffins are a great grab and go breakfast, afternoon snack or evening treat with a cup of tea. If you also have a love affair with these simple baked goods, check out a few of my other muffin recipes.

Please share

If you love this recipe, please give it 5 stars!

I hope you love this loquat muffin recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 9 large muffins

Loquat muffin recipe

Loquat muffins are mixed by hand and ready in about 30 minutes.

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

6 tbsp. unsalted butter, melted and cooled
3/4 cup sugar
3/4 cup plain yogurt (or sour cream)
2 large eggs
1 tsp. vanilla extract
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups all purpose flour / 8.75 ounces
1 1/2 cups fresh loquats, peeled, seeded and quartered (*SEE NOTE)
2 1/2 tbsp. turbinado (raw) sugar

Instructions

Preheat oven to 375°F / 190°C / Gas Mark 5.
Line a muffin tin with 9 paper liners, or butter 9 wells, if not using liners.
In a medium mixing bowl, whisk together melted butter, sugar, yogurt, eggs and vanilla. Set aside.
In a separate medium bowl, whisk together baking powder, baking soda, salt and flour.
Pour wet ingredients into flour mixture and fold with a rubber spatula to combine.
Drop 2 tbsp. of batter into the bottom of each muffin liner.
Gently fold loquats into the remaining batter and fill muffin tin.
Sprinkle the tops with turbinado sugar and bake for 22 - 25 minutes, rotating the pan halfway through to ensure even baking.
Remove from tin and place on cooling rack.

Notes

Before peeling loquats, fill a small bowl with cold water and squeeze a couple tablespoons of lemon juice into the water. As you peel and seed the loquats, drop them into the lemon water to keep them from turning brown.

Easy Buttermilk Biscuits Recipe

March 29, 2022

Tall and flaky, these easy buttermilk biscuits have tons of layers that can be pulled apart to be slathered in butter or strawberry jam. Homemade buttermilk biscuits from scratch are ready in about 30 minutes from start to finish. This easy recipe is perfect for every level of cook.

Buttermilk biscuit with strawberry jam on plate.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Easy buttermilk biscuits

This easy biscuit recipe is ready in under 30 minutes and uses 7 common pantry ingredients.

They pair perfectly with most soup recipes and make an excellent addition to breakfast as well.

Basket of buttermilk biscuits from scratch.

Growing up, the only biscuits we had were out of a can. Homemade biscuits always seemed a mystery to me. I assumed they were difficult to make and I was afraid to attempt them when I was younger.

If only I’d known how easy they are to make, I could have been enjoying these fluffy homemade biscuits much more often.

Ingredients

These basic buttermilk biscuits use common pantry ingredients to keep this recipe simple.

All purpose flour
Baking powder
Baking soda
Salt
Cold butter
Cold buttermilk
Sugar

How to make easy buttermilk biscuits

First, sift all of the dry ingredients together into a medium bowl.
Next, cut in the cold butter using a pastry blender. You can also do this in a food processor by pulsing until mixture resembles coarse crumbs.

Step by step instructions for making biscuits from scratch.

Pour in buttermilk and stir just until the mixture comes together.
Dump the crumbly dough out and pat it together, folding several times to form layers.
Cut biscuits out, place on baking sheet, then brush with buttermilk or cream before baking.

Tips and tricks for success

Making easy buttermilk biscuits from scratch is not difficult, but there are a few tricks and tips to follow that will guarantee tall, fluffy, perfect biscuits every time.

Not too thick: My number one piece of advice would be to pat out the dough to no more than 1/2 inch. The photo above shows what happens when your biscuit dough is too tall. They tend to flop over instead of rising up nice and straight.
Don’t overwork the dough: The dough will be crumbly when you dump it out of the bowl, that’s normal. Resist the urge to knead the dough. The goal is to bring it together with the least amount of handling possible.
Even thickness: Another helpful tip is to make sure the dough is fairly level. It doesn’t have to be perfect, but make sure the dough is patted out to roughly the same thickness.
Cold butter: As the butter melts, it creates pockets of steam in the dough. For best results, put the cubed butter in the freezer for 15 minutes right before you cut it into the flour. The butter should be very, very cold.
Don’t twist the biscuit cutter: Press straight down and pull up. Twisting the cutter will prevent the buttermilk biscuits from rising to their potential.

Basic buttermilk biscuit recipe with jam.

Frequently asked questions

How long do biscuits last?

Biscuits are best the day they are made. They will be noticeably less delicious the next day and by day three, they will be stale. Warming them in the oven (or even the microwave) will help them a bit, but plan to make as many biscuits as you’ll need for just that day.

Can I freeze them?

Yes! Freeze the baked biscuits in a zip top freezer bag for up to 3 months. Thaw on the counter and warm in a low oven to breathe life back into them.

Can I make them ahead?

Unfortunately, biscuits aren’t a good make ahead recipe. Instead, measure out all of the dry ingredients and sift them together. Put in a jar labeled “biscuit mix” and then carry on with the rest of the recipe when you are ready to bake. This will save you a few minutes next time.

Want to add in some extra flavor? Chop up a tablespoon or two of fresh herbs like dill and add in when mixing the dough.

Easy biscuit recipe from scratch on white plate with jam.

If you love this recipe, please give it 5 stars!

I hope you love this buttermilk biscuit recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 8 biscuits

Easy buttermilk biscuits

Easy buttermilk biscuits from scratch in under 30 minutes.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

2 c. all purpose flour
1 tbsp. baking powder
1 tsp. salt
1 tbsp. sugar
1/2 tsp. baking soda
6 tbsp. chilled butter, diced into 1/4 in. pieces
3/4 c. buttermilk
2 tbsp. buttermilk or cream for brushing on top

Instructions

Preheat oven to 425°F / 220°C / Gas mark 7. Line a baking sheet with parchment paper and set aside.
Sift flour, baking powder, salt, sugar and baking soda together.
Using a pastry blender (or a fork) cut in butter until mixture resembles coarse crumbs.
Add buttermilk and stir in flour just until it comes together - dough will be crumbly.
Turn out onto a floured surface, pat dough out and fold over on itself a few times to help create layers.
Pat out to 1/2 in. thickness. Using a 2 3/4 inch biscuit cutter or cookie cutter, cut out biscuits by pushing straight down.
Lay biscuits on parchment lined sheet pan and brush tops with buttermilk or cream.
Bake for 10 – 14 minutes, rotating tray halfway through baking time.
Serve immediately. Biscuits are best the day they are made.

Notes

White Lily flour is really nice for biscuits, but any flour will do.

Make sure the butter is VERY cold.

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