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A Life in Food by real-life Chef Cheryl Bennett

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Homemade Peanut Butter Banana Dog Treats

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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.

Ingredients for peanut butter banana dog treats in food processor bowl.
  • 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.
  1. Run the food processor for a few minutes to break up the oats.
  2. Once you have ground the oats into a finer texture, add the banana, egg and peanut butter.
  3. 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.
  4. Then turn the dough out onto a floured countertop to roll out and cut treats.
  5. 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

Please share!

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.

Yield: 90 small treats

Peanut Butter Banana Dog Treats

dog treats in glass jar

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

  1. Preheat oven to 350°F (176°C). Line baking sheet with parchment paper or silpat, set aside.
  2. Add oats to the bowl of a food processor.
  3. Let machine run for 2 - 3 minutes, until oats are almost flour consistency with a few big pieces left.
  4. Add peanut butter, banana and egg to food processor.
  5. Mix until dough looks uniform. *If dough seems a bit dry, add a tablespoon or two of water and blend until desired consistency.
  6. Turn the dough out onto the countertop.
  7. 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.
  8. Roll the dough out to roughly 1/8" thick.
  9. Cut treats out with cookie cutter and place on baking sheet. Bake for 16 - 18 minutes, rotate trays halfway through.
  10. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

90

Serving Size:

1
Amount Per Serving: Calories: 18Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 5mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Dog Treats

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!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

The BEST easy ratatouille recipe

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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.

Easy ratatouille recipe in pot.

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.

French vegetable stew.

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.

ingredients for ratatouille
  • 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 with wooden spoon

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.

How to make ratatouille

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.

Ratatouille with bread.

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.

Please share

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

Image for Pinterest

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

ratatouille

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

  1. Preheat oven to 375°F / 190°C. Toss eggplant with 2 tablespoons olive oil, a pinch of salt and pepper.
  2. Place eggplant on sheet pan and roast in oven for 20 minutes.
  3. Toss zucchini and summer squash with 2 tablespoons olive oil and a pinch of salt and pepper.
  4. Place zucchini and summer squash on sheet pan and roast for 15 minutes.
  5. While eggplant, zucchini and summer squash are roasting, heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
  6. Add onions and peppers to pot and sauté for 10 minutes until softened, but not browned. 
  7. Add garlic, thyme & bay leaves, season with salt and pepper.
  8. 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)
  9. Remove eggplant, zucchini and summer squash from the oven and add to the pot. Stir to combine. Taste and adjust seasoning.
  10. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1 cup
Amount Per Serving: Calories: 129Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 714mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 2g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: French / Category: Dinner

Did you make this easy ratatouille recipe? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!

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!

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!

Originally published 7/19/12, most recent update 4/11/22.

How to make Loquat BBQ Sauce

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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.

Loquat BBQ sauce

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.

Loquat barbecue sauce in jar.

Ingredients

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

Ingredients for loquat BBQ sauce.
  • 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.
Homemade BBQ sauce in glass bottle.

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.

How to make BBQ sauce from scratch.

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

  1. Fill a few glass bottles and give to friends and neighbors as a gift.
  2. Shred some leftover roast chicken and toss with BBQ sauce for pulled chicken sandwiches.
  3. 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.

Please share

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

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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 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

  1. In a heavy-bottomed pot, like a Dutch oven, heat oil over medium heat.
  2. When oil is warm, add onion and sauté until slightly softened, about 6 minutes.
  3. Add chopped garlic and cook an addition 1 - 2 minutes, stirring occasionally.
  4. Add seeded loquats, stir to combine and cook for 5 minutes.
  5. 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.
  6. When sauce has thickened to desired consistency, carefully pour into the pitcher of a blender (or use an immersion blender) and blend until smooth.
  7. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

20

Serving Size:

1/4 cup
Amount Per Serving: Calories: 52Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 187mgCarbohydrates: 11gFiber: 1gSugar: 6gProtein: 1g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Condiment

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!

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!0 Thanks

Easy loquat muffins recipe

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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.

Loquat muffins on white background.

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.

  1. Dry ingredients in one bowl
  2. Wet ingredients in another bowl
  3. Pour wet into dry
  4. Stir just until it’s all incorporated
  5. 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.

Baked muffins in tin.

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.

Ingredients for loquat muffin 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.

Turbinado sugar close up.

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.

Muffins in brown tulip liner papers.

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.

Muffin in paper liner, cut open.

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!

Image for Pinterest.

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 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

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

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 274Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 63mgSodium: 339mgCarbohydrates: 42gFiber: 1gSugar: 18gProtein: 5g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Muffin recipes

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!

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!

Easy Buttermilk Biscuits Recipe

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.

Ingredients for buttermilk biscuits.
  1. All purpose flour
  2. Baking powder
  3. Baking soda
  4. Salt
  5. Cold butter
  6. Cold buttermilk
  7. 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.
One biscuit on small plate.

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.

Two biscuits on wooden board.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Please share

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

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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

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

  1. Preheat oven to 425°F / 220°C / Gas mark 7. Line a baking sheet with parchment paper and set aside.
  2. Sift flour, baking powder, salt, sugar and baking soda together.
  3. Using a pastry blender (or a fork) cut in butter until mixture resembles coarse crumbs.
  4. Add buttermilk and stir in flour just until it comes together - dough will be crumbly.
  5. Turn out onto a floured surface, pat dough out and fold over on itself a few times to help create layers.
  6. 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.
  7. Lay biscuits on parchment lined sheet pan and brush tops with buttermilk or cream.
  8. Bake for 10 – 14 minutes, rotating tray halfway through baking time.
  9. 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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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1 biscuit
Amount Per Serving: Calories: 220Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 673mgCarbohydrates: 27gFiber: 1gSugar: 3gProtein: 4g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Bread

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 3/21/13, most recent update 3/29/22.

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!

How to make Orange Ginger Dressing

Orange ginger dressing is light and zingy. It’s perfect for your green salads, but also great for dressing grain salads. Made with only a handful of ingredients, this dressing is quick and simple.

pouring orange ginger dressing on salad

Salad dressings, like sherry lime vinaigrette, are easily made at home and are much less expensive than store-bought.

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.

Mason jar dressing

Use any old jar you have – a jam jar or canning jar is perfect. This orange ginger dressing recipe makes a cup and a half, so you’ll have enough for the week.

I used these spiral pint jars to make the dressing, it leaves a little room at the top to be able to shake it up really well.

Orange ginger dressing in glass jar with oranges and ginger beside jar

I have no shortage of mason jars. Aside from canning jams and making pickles, they are useful for making quick salad dressings.

How to make orange ginger dressing

It honestly couldn’t be easier – pour everything in & shake it up. The best part of making your own salad dressing aside from it being much less expensive, is knowing exactly what’s in it.   

Zest and juice the oranges – Add the juice and zest to the jar first.

Peel and grate ginger – Next, peel and grate the ginger, then add to the jar. You can also buy a squeeze tube of ginger paste in the produce section.

Season vinaigrette – Add salt and pepper to taste. It is important to add the salt before adding the oil. This gives it a chance to dissolve into the orange juice.

Add oil – Lastly, add the oil. Secure the top and shake vigorously. To make a proper vinaigrette, drizzle the oil in while whisking or use an immersion blender to emulsify.

All homemade vinaigrettes will eventually separate, this one quicker than most because it doesn’t contain an emulsifier like Dijon mustard. Just shake it up again and it’s ready to use.

How to peel ginger

My preferred method for peeling ginger is a spoon. Use the edge of the spoon to scrape away the skin.

Most people turn the spoon upside down and scrape in a downward motion. I find it easier to do the opposite. I use the edge of the spoon and scrape upward. Try both ways to see what is easier for you.

how to peel ginger

Spring ginger has very thin skin. Most often, you can find it in Asian markets. It is less fibrous and spicy than it’s older counterpart. Look for it in April and May, and if you find some, grab a hand or two.

peeled ginger for orange dressing

Once you have peeled the ginger, grate it for the dressing. It can have a bit of a bite to it, so you may have to adjust the amount of ginger in the recipe to suit your personal preference.

How to zest an orange

Hold the orange in your dominant hand and the zester in the other. Using light pressure, press the orange against the zester and turn to rotate.

The zest will collect on the underside of the zester, give it a good tap against the cutting board or scrape it with your finger to gather it.

orange zest in measuring spoon with microplane

For this orange ginger dressing, use a microplane to zest the fruit. Use light pressure to avoid getting the pith (the white part under the skin), which is bitter. The zest has a ton of flavor, so please don’t skip it.

Ingredients

  • Oil – avoid strongly flavored oil. I used grapeseed in this recipe.
  • Oranges – I used cara cara oranges, use any variety you like, even blood oranges.
  • Ginger – fresh ginger is recommended, however, if it is unavailable, use the squeeze tube of ginger found in the produce section.
  • Salt & Pepper – season to taste
ingredients for orange ginger dressing

This isn’t a traditional vinaigrette. The ratios are basically flipped here. The fresh orange juice serves as the acid in this recipe and makes up the bulk of the dressing.

With this dressing, the fresh juice is so delicious, it deserves the spotlight.

FAQ’s

What are the ratios for a traditional vinaigrette?

The basic ratio for a vinaigrette is 3:1 (oil : vinegar).

How long will this vinaigrette last in the fridge?

I keep this orange ginger dressing for about a week.

Can I use store-bought orange juice?

Yes! Try to use a “fresh squeezed” variety instead of the carton for best results.

Try orange ginger dressing on these salads

Please share

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

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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: 1.5 cups

Orange Ginger Dressing

Orange Ginger Dressing

Light, fresh and zingy, this orange ginger dressing is perfect for green salads and also grain salads.

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes

Ingredients

  • 1 cup freshly squeezed orange juice, from 2 -3 oranges
  • 1/3 cup neutral oil, like grapeseed, canola or light olive oil
  • 2 tsp. orange zest, from 1 - 2 oranges
  • 2 tsp. grated ginger (3/4 ounce piece)
  • salt and pepper to taste (I used 1 tsp. salt / 1/2 tsp. pepper)

Instructions

  1. Zest and juice oranges, add to jar.
  2. Grate ginger and add to jar, then add salt and pepper. Swirl jar to help salt begin to dissolve.
  3. Add oil, seal jar and shake vigorously for 30 seconds.
  4. Enjoy!

Notes

Store dressing in an airtight container for up to 7 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1 ounce (2 tbsp)
Amount Per Serving: Calories: 84Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 25mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Condiment

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!

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!

Originally published 1/18/12, most recent update 3/23/22

The best buttermilk herb dip

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Creamy buttermilk herb dip is made with only a handful of ingredients. The gorgeous green color comes from a variety of herbs. It is simple to make – just toss everything in the blender! This dip is the BEST, and it’s a great recipe to have in your back pocket when you need something fast, easy and delicious.

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.

Buttermilk herb dip for veggies

Warmer weather is quickly approaching and with it comes Spring veggies and lighter food. A crudité platter is always a great option, but making this buttermilk dip to go with it is a game-changer.

The base of this dip has THREE ingredients: buttermilk, cream cheese and goat cheese. Then, I add a hefty amount of herbs, a bit of garlic and lemon zest.

Ingredients

Ingredients for herb dip.
  • Buttermilk – The main base of this dip, it has a ton of flavor and tangy goodness.
  • Goat cheese – Soft, creamy goat cheese gives lots of tang and flavor.
  • Cream cheese – Gives this dip body and creaminess.
  • Parsley – The unsung hero of the herb world. It gives the buttermilk herb dip it’s gorgeous green color.
  • Chives – Mildly oniony, they are essential to the flavor of this dip.
  • Garlic – Give it a rough chop before adding to the blender. If you have roasted garlic, use it.
  • Lemon – Zest the yellow part only. You can add a little juice, if you like extra zing.

Dill can be swapped with rosemary or thyme for a completely different flavor for this dip. Use whichever you prefer, or make two batches and have two different dips.

Buttermilk goat cheese herb dip with chives.

How to make this buttermilk veggie dip recipe

First, start with the herbs. Make sure the parsley is thoroughly washed and dried. Then give it a rough chop and add to the blender.

Chop the remaining herbs and add those to the blender as well. Then add garlic and lemon zest, followed by the cream cheese and goat cheese.

Finally, add a good pinch of kosher salt and black pepper.

Crudités and herb dip on dark wooden board with handle.

The reason we add the liquid last is so it doesn’t splash out of the blender each time you drop another ingredient into the pitcher.

Lastly, pour in the buttermilk. Put the lid on and blend.

What you’ll need to make this recipe

You’ll need a few kitchen tools to whip up this dip:

  • Blender – This is the blender I own and love. It is the standard in restaurant kitchens for a reason. It’s awesome.
  • Chef’s knife – The same knife I’ve used for 20 years. Worth the investment – they last forever.
  • Cutting board – Wood or plastic, whichever you prefer.
  • Microplane – This zester/grater is used to zest the lemon and mince the garlic.
Goat cheese buttermilk dip with herbs.

FAQ’s

How long does this dip last?

Store in an airtight container in the coldest part of the fridge for about a week.

How can I make this into a salad dressing?

This dip also makes a great salad dressing! Add a bit more buttermilk to thin it out until you like the consistency. Pour it onto your salad and enjoy.

What other herbs can I use?

Rosemary, thyme, cilantro and marjoram are all delicious in this dip and each will give it a completely different taste. Experiment and find your favorite combination.

Buttermilk herb dip with carrots.

Veggies for dipping

Choose your favorite veggies for this goat cheese buttermilk herb dip. I try to use as many colors as possible.

Vegetables with buttermilk herb dip on board.

Here are my favorites:

• Grape tomatoes – red and yellow

• Mini cucumbers – slice into quarters

• Watermelon radish + regular radishes – great pop of color

• Bell peppers – red, orange and yellow

Vegetarian dips

Please share

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Yield: 3 cups

Buttermilk Herb Dip

Buttermilk Herb Dip

Creamy buttermilk herb dip is made with only a handful of ingredients. Simple to make - just toss everything in the blender!

Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes

Ingredients

  • 2 tbsp. chives, chopped
  • 1/4 cup flat leaf parsley, washed, dried and chopped
  • 1 tbsp. fresh dill, chopped
  • 1 tbsp. lemon zest
  • 1 tsp. minced garlic
  • 6 ounces full fat cream cheese, cut or torn into 2" pieces
  • 4 ounces soft goat cheese, cut or torn into 2" pieces
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 cup buttermilk (adjust to desired consistency)

Instructions

  1. In the pitcher of a blender, add chives, parsley, dill, lemon zest, and garlic.
  2. Add cream cheese, goat cheese, salt and pepper.
  3. Finally, pour in buttermilk and blend until desired consistency. (*see note)

Notes

Blend until completely smooth and green, OR pulse the blender to break it up, then run it just until it comes together for a dip with some texture. Both ways are delicious.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1/4 cup
Amount Per Serving: Calories: 80Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 302mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Snacks

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!

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!

Easter funfetti cookies from scratch

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Soft, chewy and so colorful, these funfetti cookies from scratch are perfect for Easter or any Springtime occasion. Made with only a handful of pantry ingredients, these cookies don’t require a boxed mix or any special ingredients.

Funfetti cookies from scratch

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.

Easter funfetti cookies from scratch

Making these bright and colorful funfetti cookies from scratch is a snap. They are perfect for any occasion, and all you need are a few pantry basics.

No need for a boxed mix, just grab a few baking essentials and you’ll have these sweet Easter treats ready in no time!

Easter funfetti cookies from scratch on white background.

Ingredients

Make Easter funfetti cookies from scratch with just a handful of pantry ingredients. No need for a boxed mix!

Ingredients for sprinkle cookies from scratch.

• Butter – Use unsalted butter so you can control the amount of salt in your baked goods.

• All-purpose flour – Weighing your flour is the most accurate way to measure.

• Vanilla – Use pure vanilla extract, if possible. Avoid the imitation variety.

• Sprinkles – For best results, use jimmies in the dough. Nonpareils, while fine for topping the cookies before baking, will bleed into the dough and turn it an unappetizing color.

• Sugar + Brown sugar – This combination yields a cookie with a soft, chewy center and crisp edges.

Milk and cookies.

Tools and equipment

You’ll need the basics to make these funfetti cookies from scratch. In addition to a whisk and a rubber spatula, you’ll need the following:

  • I used this sprinkle mix to cover the cookies. The nonpareils are so shiny! You can also use the same jimmies that are in the dough. (See photo below)
  • Electric mixer – I use a stand mixer, but you can also use a hand held electric mixer.
  • Mixing bowls of various sizes – I like stainless steel because they are so versatile and they won’t crack or break.
  • Baking sheets – Invest in commercial sheet pans. They will last forever and they won’t warp.
  • Parchment paper sheets or silicone baking mats will prevent the cookies from sticking to the pan.
  • Cookie scoop – this is the same one I used for the recipe.
  • Jimmies sprinkles in Spring colors.
Sprinkle cookies on a plate.

Use whichever type of sprinkles you prefer for the tops of the funfetti cookies.

How to make funfetti cookies from scratch

First, whisk dry ingredients together in a mixing bowl. Do this a little longer than you think is necessary – trust me. This is your only opportunity to make sure the flour, cornstarch, baking soda and salt are well combined.

In the bowl of a stand mixer, cream the butter and sugars until light and fluffy.

How to make funfetti cookies from scratch.

Next, add the egg and mix until combined before adding the dry ingredients to the bowl.

Lastly, add the sprinkles and mix gently until just combined. Mix on low to avoid breaking the jimmies or overmixing the dough.

Making funfetti cookies from scratch.

Use a cookie scoop to portion out the dough, then chill the dough for at least one hour. Top the cookies with sprinkles, then bake on a lined baking sheet.

Easter sprinkle cookies on sheet pan.

Perfect funfetti cookies from scratch every time! These cookies use Springtime colors for Easter, but you can easily swap the sprinkles for other occasions. Red, white and blue for summer holidays, autumn colors for fall holidays, red and green for Christmas, etc.

Chef’s tips for success

• The most important tip is to chill your dough. This is non-negotiable. If you skip this step, the funfetti sprinkle cookies will spread and you will be disappointed.

• Use a silicone baking mat or parchment paper to line the baking pan to prevent cookies from sticking.

• Use a cookie scoop to make sure all of the cookies are the same size. This makes even, round cookies that bake at the same rate.

Funfetti cookies from scratch on plate.

Frequently asked questions

Can I make these ahead?

Absolutely. You can make the dough up to 2 days ahead of time and store it in the refrigerator. If making ahead, I suggest scooping the dough before chilling. It’s much easier to do before the dough is cold.

Can I freeze these funfetti cookies?

Yep! You can freeze the balls of cookie dough for up to 3 months. The baked funfetti cookies can also be frozen – wrap tightly and seal in a freezer bag for best results.

What are the best sprinkles for funfetti cookies from scratch?

Jimmies, or the sprinkles that resemble short sticks are the best to use in these cookies. The round nonpareils will bleed in the dough. They are fine for using to top the cookies, but not in the dough.

Easter funfetti cookies split in half.

More cookie recipes from scratch

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

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I hope you love this from scratch funfetti cookie 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: 21 cookies

Easter funfetti cookies from scratch

Easter funfetti cookies from scratch

No need for boxed mixes, these Easter funfetti cookies from scratch are full of Springtime colors and so easy to make!

Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 6 minutes
Total Time 38 minutes

Ingredients

  • 1 stick unsalted butter, 1/2 cup, room temp.
  • 1/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 1/2 cups all-purpose flour, 6.3 ounces
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 2 tsp. cornstarch
  • 1/2 cup Spring colored jimmies sprinkles + extra for topping cookies (SEE NOTE)

Instructions

  1. In a mixing bowl, whisk to combine flour, salt, baking soda and cornstarch. Set aside.
  2. In the bowl of a stand mixer (you can also use a hand-held electric mixer), cream butter with sugars until light and fluffy - about 4 - 5 minutes.
  3. Add egg and mix until incorporated. Scrape down bowl.
  4. Add vanilla and almond extracts, mix to combine.
  5. Carefully add dry ingredients to the bowl and mix until just combined.
  6. Finally, add 1/2 cup of jimmies to the dough. mix on low just until sprinkles are incorporated.
  7. Use small cookie scoop to portion 21 balls of cookie dough. Place on cookie sheet and cover tightly with plastic. Refrigerate for at least one hour.
  8. Preheat oven to 350°F (325°F convection) / 180°C / Gas mark 4.
  9. Remove dough from fridge and top each cookie with more jimmies or nonpareils, and place on lined baking sheet.
  10. Bake for 12 minutes, just until edges are golden brown. Let cookies cool on baking sheet for 5 - 8 minutes before transferring to cookie rack to cool completely.

Notes

For best results, DO NOT use nonpareils in the cookie dough. Use jimmies (the sprinkles that look like tiny sticks), as they will not bleed into the dough and discolor it. Either type of sprinkle is fine for the topping the cookies before baking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

21

Serving Size:

1 cookie
Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 95mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 1g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Cookie recipes

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!

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!

Irish lamb stew recipe

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This easy Irish lamb stew recipe is a comforting, hearty dinner that is perfect for St. Patrick’s Day, or any winter evening. Full of vegetables and tender chunks of lamb, this is a cozy meal that is packed with flavor. Serve this stew with a loaf of Irish soda bread to soak up every last bit.

Irish lamb stew recipe with vegetables in white bowls.

This lamb stew is even better the next day, so make a big batch and enjoy the leftovers.

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.

Irish lamb stew

It’s the perfect time of the year to make this delicious Irish stew with lamb. We often make this on St. Patrick’s Day instead of the traditional corned beef dinner, because there are only two of us and this is more manageable.

If lamb isn’t available to you, or you prefer beef, you can certainly make the swap and carry on with the recipe.

Ingredients

This easy Irish lamb stew is made with ingredients that you likely already have in your kitchen, which is why I love recipes like this.

Ingredients for Irish lamb stew on white background.
  • Irish butter (obviously)
  • Chicken or beef stock – homemade or store-bought
  • Frozen peas
  • Flour
  • Carrots
  • Thyme
  • Bay leaves
  • Lamb meat for stew – can be shoulder, leg of lamb or chops. Use what is available to you.
  • Onions
  • Potatoes
  • Alcohol (not pictured) – Options include red wine, white wine and Guinness, of course.

How to make lamb stew

First, you’ll want to heat a bit of oil in a Dutch oven, or a heavy-bottomed pot. Season the lamb meat with salt and pepper and sear it on all sides.

Then, add the butter and flour to make a roux.

Photo instructions how to make lamb stew.

Next, add in the vegetables and stir to coat with the roux and let them cook for a few minutes to soften slightly. Finally, add the stock and the remaining ingredients.

Vegetables and lamb simmering in stockpot for stew.

Add the browned lamb back into the pot, give it a stir and cover. Let it simmer for about an hour, until the vegetables and lamb are tender.

More lamb recipes we love: Grilled lamb loin chops // Middle Eastern lamb burgers // lamb meatballs // Garlic and rosemary lamb chops

Lamb stew recipe FAQ’s

Can I make this Irish lamb stew recipe in a crockpot?

Yes. Sear the lamb in a pan, then make a roux. Dump everything into the slow cooker and cook on low for 7 hours.

How can I make this in an Instant Pot?

Turn the Instant Pot to “sauté” function. Add the oil and brown the lamb. Remove the lamb and set aside. Add the butter and flour to make a roux. Add all of the remaining ingredients to the pot, along with the browned lamb. Put the lid on, seal and set the manual timer for 30 minutes. Release for 15 minutes.

Can I freeze this lamb stew?

If you want to make a batch to freeze, I would omit the potatoes. They have a tendency to become grainy when thawed. Make the stew without them and add them in when you warm up the stew before serving.

Irish lamb stew in white bowl on top of a wooden board with a grayish blue napkin.

Recipe variations

You have a few options for changing up this stew. First, you can use chicken stock, beef stock or a combination. I used half chicken and half beef, because it’s what I had opened in the fridge.

For the alcohol, you can use white or red wine, or Guinness stout.

Each of these will give your stew a different layer of flavor. They vary quite a bit in their taste and thus, your stew will as well. It adds depth to the stew, but keep in kind that you will taste the alcohol, so choose something that you like.

My recommendations for pairings would be: chicken stock + white wine, red wine + beef stock (or a combo), which is what I did or Guinness + beef stock.

What can I serve with this stew?

A loaf of soda bread is a must, but here are two terrific sweets to serve after the meal.

Please share

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Yield: 10 cups (2.5 quarts)

Irish lamb stew recipe

Irish lamb stew recipe

This easy Irish lamb stew recipe is perfect for St. Patrick's Day. Full of vegetables and tender lamb, this cozy meal is packed with flavor.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 lb. lamb meat for stew, cut into 1 inch pieces (shoulder or leg of lamb)
  • 1 tbsp. canola oil
  • 2 tbsp. butter
  • 3 tbsp. all purpose flour
  • 1 large onion, diced
  • 3 large carrots, cut into 1 inch pieces
  • 1 lb. baby potatoes, halved or quartered
  • 1/2 cup frozen peas
  • 3 sprigs thyme
  • 2 bay leaves
  • 4 cups stock - chicken, beef or a combination
  • 1 cup white wine, red wine or Guinness, optional
  • fresh parsley, chopped, for garnish
  • salt and pepper to taste

Instructions

  1. Season lamb with salt and pepper. Set aside.
  2. In a large Dutch oven, heat canola oil over medium-high heat.
  3. Sear lamb on all sides, until deep brown, Remove from pot and set aside.
  4. Add butter and flour to pot and stir to combine until you have a paste (roux). Cook for 2 - 3 minutes, (then deglaze with wine or stout, if using) and add onion and carrots.
  5. Season with salt and pepper and stir to coat vegetables with roux (butter and flour mixture). Cook for 6 - 8 minutes, until onions begin to soften.
  6. Add potatoes, peas, thyme, bay leaves, and stock to the Dutch oven. Return lamb and it's juices to the pot. Stir to combine and cover.
  7. Reduce heat to low and gently simmer for one hour. Stir occasionally, scraping the bottom of the pot to make sure nothing sticks. (DO NOT BOIL - keep an eye on your pot, adjust the lid slightly if it begins to boil, or reduce heat).
  8. Remove from heat, garnish with fresh chopped parsley and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

1.75 cups
Amount Per Serving: Calories: 613Total Fat: 31gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 143mgSodium: 472mgCarbohydrates: 41gFiber: 5gSugar: 8gProtein: 43g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Irish / Category: Soup and Stew Recipes

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!

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!

Irish cream Bundt cake with chocolate chips

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Irish cream Bundt cake is the perfect dessert for celebrating St. Patrick’s Day. Studded with chocolate chips and drizzled with a simple powdered sugar and Bailey’s glaze, this cake is made even more festive with colorful shamrock sprinkles.

Bailey's Irish cream Bundt cake with glaze and sprinkles on white plate.

This Irish cream Bundt is made completely from scratch! No cake mixes here.

Chocolate chip Irish cream Bundt cake

This Bundt cake is perfect for feeding a crowd. The chocolate chips give it a bit of sweetness, as does the Irish cream liqueur.

Make this delicious Bundt cake while you’re baking a loaf of Irish soda bread to go with your St. Patrick’s Day dinner.

Ingredients

For this simple Bundt cake, we’re using common pantry ingredients. You probably have everything you need, maybe even the Irish liqueur!

Ingredients for Bailey's Bundt cake on wooden table.
  • Flour – regular, all purpose flour
  • Chocolate chips – use whatever you have or prefer. I used bittersweet chips.
  • Eggs – room temp, large.
  • Baking powder – check the date to make sure it is not expired.
  • Salt – kosher salt or fine sea salt.
  • Vanilla – pure vanilla extract.
  • Sugar – regular granulated, or caster sugar.
  • Irish cream liqueur
  • Cream – heavy cream, also called double cream.
  • Butter – always unsalted, it provides rich, delicious flavor to baked goods.
  • Oil – a neutral oil like canola or grapeseed will help baked goods retain moisture.

Pro tip: Weigh your flour. This is by far the most accurate way to measure flour.

How to make an Irish cream Bundt cake from scratch

Making a Bundt cake is no different than making any cake recipe, but I will say the one thing that is extra important is attention to detail when it comes to flouring the cake pan.

A Bundt pan has crevices and places where cake batter can stick. Take your time and do a very thorough job. The extra few minutes you spend here will guarantee successful unmolding later.

Pro tip: Use gloves when buttering the pan! Your fingernails (even short ones) can scrape the sides and remove the butter. The flour won’t stick to that spot, but your cake will.

How to make a Bundt cake.
  1. Whisk dry ingredients together in a bowl and set aside.
  2. Cream butter and sugar in mixer.
  3. Add eggs, one at a time.
  4. Add remaining ingredients, except chocolate chips.
Instructions for making a Bundt cake from scratch.

5. Fold in chocolate chips with a rubber spatula.

6. Pour cake batter into floured pan.

7. Smooth the top with a rubber spatula, then bake for about an hour.

8. Notice how the edges of the cake have started to pull away from the sides of the pan? We’re ready to unmold.

Bailey’s Bundt cake glaze

This glaze is quick and easy, and uses only a few ingredients.

You can make it as thick or as thin as you like it by adjusting the powdered sugar, cream cheese or the Irish cream liqueur.

Pouring glaze on Irish cream Bundt cake

If it is too thin, add a bit more powdered sugar or cream cheese. If it is too thick, add a teaspoon or two of liquid.

I like this glaze to be somewhere in the middle. Pourable, but still thick enough to thoroughly coat the cake and not run right off.

Decorating Irish cream Bundt cake with glaze and sprinkles.

Decorate the Irish cream Bundt cake with fun sprinkles while the glaze is still wet. I like to do this with the cake on a cooling rack placed inside of a sheet pan. It makes for easier cleanup.

Bundt cake FAQ’s and tips for success

How long does it take to bake a Bundt cake?

On average, it takes anywhere from 50 – 70 minutes, depending on your oven.

How to unmold a Bundt cake:

The best way to ensure your cake comes out of the mold easily to butter and flour the pan thoroughly before you bake.

The easiest way to get your Bundt cake out cleanly is to let it cool a few minutes first. You’ll notice that as it cools, the cake will pull away from the edges of the Bundt mold.

Then, place a cooling rack over the pan and hold it firmly in place as you flip it over. Let gravity help you – the cake will slide right out, then lift the cake pan straight up to avoid hitting the sides.

How to measure a Bundt pan:

Bundt pans are measured in cups, not inches. The easiest way to figure out the size of your Bundt pan is to get out your measuring cups and fill it with water until it’s reached capacity. If it takes 12 cups of water to fill the pan, you have a 12 cup Bundt pan.

Irish cream Bundt cake with Bailey's glaze and chocolate chips on white platter with green napkin.

Tools and equipment

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.

  • 12 cup Bundt pan – this is the exact pan that I used for this recipe.
  • Stand mixer – just slightly smaller than the one I own, this is a great mixer.
  • Cordless hand mixer – this cordless version will also get the job done, with no tangled cord in the way.

Irish cream Bundt cake variations

I added bittersweet chocolate chips to my Irish cream Bundt cake, but you can swap them out and make endless variations to this recipe. Another option is to omit them and have a plain Bailey’s Bundt cake.

Nuts: Chopped pecans, walnuts or hazelnuts would be nice here. Just make sure you toast them before adding to the cake batter.

Chocolate: My “go to” chips are bittersweet chocolate, because they are less sweet. If you prefer a sweeter chip, try semisweet, milk chocolate or white chocolate.

Slices of chocolate chip Bailey's Irish cream Bundt cake with serving knife.

More Bundt cake recipes

Please share

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

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I hope you love this Irish cream Bundt cake 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: 14 servings

Irish cream Bundt cake with chocolate chips

Irish cream Bundt cake with chocolate chips

Irish cream Bundt cake is the perfect dessert for St. Patrick's Day. Studded with chocolate chips and topped with a simple Bailey's glaze.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

For the cake

  • 3 cups all purpose flour (12.75 oz.) + 3 tbsp. for flouring the pan
  • 2 tsp. baking powder
  • 1 tsp. kosher salt (I use Diamond Crystal)
  • 1 1/2 sticks unsalted butter, room temp (12 tbsp. or 3/4 cup)
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 1/4 cup heavy cream
  • 3/4 cup Irish cream liqueur
  • 4 tbsp. neutral oil - canola or grapeseed are good options
  • 1 cup chocolate chips

For the Irish cream glaze

  • 4 ounces full fat cream cheese, room temp (half of one block)
  • 1/4 cup unsalted butter, room temp
  • 1 cup powdered sugar
  • 1 tbsp. Irish cream liqueur
  • pinch fine sea salt

Instructions

  1. Preheat the oven to 350°F / 180°C / Gas mark 4. Adjust oven rack to middle.
  2. Use 2 tbsp. of butter to grease the Bundt cake pan, then dust with 3 tbsp. of flour. Turn the pan upside down (over the sink or bin) and tap firmly to remove excess flour. Set aside.
  3. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer (or with a handheld electric mixer), cream remaining butter and sugar together for 3 - 5 minutes, until light and fluffy.
  5. Add eggs, one at a time, fully incorporating before each additional egg. Scrape down the bowl and give it one more mix.
  6. In a glass measuring cup (or a small mixing bowl with a spout), stir together the vanilla, heavy cream, Irish cream and oil.
  7. Add in half the flour mixture, mix until just combined. Add liquid ingredients (cream mixture) and mix to incorporate. Scrape down bowl, and add the rest of the flour mixture. Mix until just combined.
  8. Gently fold in chocolate chips with a rubber spatula, making sure to scrape the bottom of the bowl.
  9. Pour cake batter into prepared pan and smooth the top with a rubber spatula.
  10. Bake for 50 - 70 minutes, or until a tester comes out clean. Baking time will vary depending on your oven.
  11. Remove from oven and place on a cooling rack. Let cool in the pan for 5 - 7 minutes, before turning over to unmold.
  12. Let the cake cool completely for at least 2 hours before glazing.

Make the Irish cream glaze

  1. In a small (1 quart) sauce pan, combine all ingredients for the glaze over low heat.
  2. Stir constantly until mixture comes together into a smooth, pourable glaze. Remove from heat and let cool to room temperature.
  3. Drizzle over completely cooled cake. Decorate with sprinkles, if desired.

Notes

Freeze unglazed cake by wrapping tightly with plastic wrap and storing inside zip-top freezer bag for up to 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 448Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 101mgSodium: 221mgCarbohydrates: 43gFiber: 1gSugar: 42gProtein: 3g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Desserts

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!

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!

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