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Meal prepping is an excellent way to ensure that you have healthy meals ready to go at a moment's notice. It saves time, reduces stress, and can help maintain a healthy balanced diet. I’m sharing with you 10 of our favorite meals and snacks! Jump to Meal List Whether you’re preparing for the arrival of a new baby or for a busy season of life, meal prep will be your new best friend! Now that the holiday season is over, we’re getting back to our normal routines of work, homeschooling, and extracurricular activities. The next couple of months will be pretty busy for us. We are diving into cookie season and new adventures with our Girl Scout troop, trying to complete gardening and yard projects at home, and assisting in the daily care of a loved one. Having a few prepped meals on hand will be extremely helpful! Meal prepping doesn’t have to be done all in one day. Sometimes I'll do that if I have the time, energy, and all of the supplies on hand. But most of the time, I just make a double batch of a recipe that I’m already making. There’s really not that big of a difference in time and effort in making a larger batch for us to have a ready-to-eat meal later. Advertisement What Are Some Benefits of Meal Prepping Meal prepping offers numerous advantages, especially during hectic times: ● Time-saving: Having meals or ingredients prepared in advance reduces daily cooking time, allowing you more time to focus on other important tasks. ● Budget-friendly: Planning and preparing meals in advance helps you avoid the temptation of expensive takeout or dining out. ● Healthier eating: Controlling ingredients ensures that meals are nutritious and align with dietary goals. ● Less stress: Knowing that dinner is already planned or partially ready takes the guesswork out of meal times How To Meal Prep Shelf-Stable Items Shelf-stable items are a cornerstone of my meal prep. They provide flexibility and ease in meal preparation. Here are some ideas for what I like to keep on hand: ● Homecanned Proteins: Having homecanned ground beef and chicken means you can quickly whip up a variety of dishes, from tacos to casseroles. ● Homecanned Meals: Prepare and can meals like chili and soups for easy reheating on busy nights. ● Freeze-Dried Foods: Freeze-dried fruits, vegetables, potatoes, and rice can be rehydrated quickly and used in a multitude of recipes, adding nutrients and flavor to meals. Check out our review of the Harvest Right Freeze Dryer and Food Preservation tips and recipes ! Helpful Tips For Preparing Freezer Meals Pre-Prep. Get your ingredients ready ahead of time. Things like diced vegetables or freshly shredded cheese make quick work when meal prepping multiple meals. Favorites. Meal prep what your family enjoys eating. If your family doesn’t love spicy foods, then skip those recipes and double up on something else. Help. Ask for help if you need to. I often ask my family to help me in the pre-prep chores while I get everything else ready. Your family will enjoy these meals so they should help with preparing them! Advertisement What Meals Are Freezer-Friendly 5 Cheese and Italian Sausage Baked Penne My take on the traditional lasagna recipe this dish is packed with five flavorful cheeses, delicious Italian sausage, and affordable pantry staples. Comfy Cozy Slow Cooker Chili This hearty chili is the ultimate comfort food on a cold evening. This chili is so easy to revamp into a completely different meal like chili mac, chili dogs, or loaded chili tater tots! Pepperoni Pizza Pinwheels Homemade pizza dough and homemade pizza sauce are the delicious base for these family-favorite pizza pinwheels! Layers of pepperoni, mozzarella, and parmesan are wrapped into a delicious pinwheel shape to create an easy and delicious appetizer, snack, or quick dinner that’s fun to eat! Want To Get A Jumpstart on Breakfast? Check out 10 of our BREAKFAST favorites! Baked Chicken Taquitos These Baked Chicken Taquitos are tortillas filled with seasoned chicken, a creamy mix of sharp cheddar cheese and sour cream, and zesty Salsa Verde and baked until crispy. Slow Cooker Red Beans and Rice Experience the comforting and hearty flavors of the South with this authentic Louisiana red beans and rice recipe. Infused with Cajun seasoning and delicious andouille sausage, this dish will transport you straight to the vibrant streets of New Orleans! Homemade BBQ Meatballs These Homemade BBQ Meatballs are nice and crispy on the outside, and melt-in-your-mouth tender on the inside coated with a delicious, savory homemade BBQ sauce! Classic Homemade Meatloaf Everyone will be asking for seconds of this traditional family favorite! Perfectly seasoned ground beef topped with a zesty tomato glaze. Dirty Jambalaya with Venison Sausage Spicy. Southern. Classic. Affordable. Two New Orleans favorites, dirty rice, and jambalaya, are combined into a delicious one-pot dinner. If a budget-friendly powerhouse of a meal is what you are looking for, this is it! Spicy Stuffed Bell Peppers These Spicy Stuffed Bell Peppers are packed full of a delicious mixture of spicy Italian sausage, marinara sauce, rice, and savory spices topped with sharp cheddar cheese. Ham and Swiss Pinwheels These quick bites are sure to be a hit at your next potluck, party, or game-day gathering. Filled with sweet honey ham, creamy Swiss cheese, and a sauce that sings, they will have you coming back for more! Hungry for Quick Meals? Check out these family favorites! Smokey Sloppy Joes Cheesy Beef and Noodles Creamy Lemon Chicken and Orzo Meal prepping doesn't have to be overwhelming or expensive. With a bit of planning, you can enjoy the benefits of having ready-to-eat meals without stretching your budget. Want to help a small family business in a big way? Share our recipes with someone who enjoys delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This sweet and tangy pancake offers a fluffy texture that melts in your mouth. It is perfect for a simple breakfast or a special brunch. Jump to Recipe I have a confession to make friends. Our breakfasts have been feeling a little mundane lately. I make a huge batch of homemade pancakes and homemade muffins once or twice per month. And although they're delicious, breakfast time has been feeling a little ho-hum. That is until I made this Orange Dutch Baby Pancake. What is a Dutch Baby Pancake? If you’re unfamiliar with a Dutch Baby Pancake, allow me to introduce you to a deliciously fluffy take on traditional pancakes. This type of pancake has beautiful puffy edges that tower above the rim of a cast iron skillet. It’s made from a simple batter of eggs, milk, flour, and sugar. The magic happens when the batter is poured into a screaming hot preheated skillet. The result is a unique texture of crispy edges and a soft center. Despite its name, this dish actually hails from Germany, possibly evolving from the traditional Pfannkuchen, or German pancakes. It gained popularity in the United States during the 1990s, making breakfast enthusiasts rave about its unique flavor. Why You’ll Love This Orange Dutch Baby Pancake Recipe Quick and Easy . Unlike traditional pancakes that require constant flipping, this recipe is mostly hands-off. Simply mix the ingredients and pour into a hot skillet. The oven will work its magic and you’ll be ready to eat in no time. Impressive Presentation . Once out of the oven, this pancake puffs up beautifully, creating a stunning centerpiece for your breakfast table. Versatility . This recipe can easily be customized to suit your taste. Add a little sweetness with honey or maple syrup or add fresh berries on top for an extra splash of color and flavor! Advertisement Hungry For More Delicious Breakfast Recipes? Check out these family favorites! The Easiest Ham and Cheese Breakfast Casserole Honey Lemon Cake Doughnuts Loaded Hashbrown Casserole Helpful Tips For Making Orange Dutch Baby Pancake Preheat. Do not skip preheating your skillet! This is crucial for the eggs to rise quickly without overcooking. Room Temp. For the best results, make sure your eggs and milk are at room temperature before blending. Rest Period. Allowing the batter to rest for 10-15 minutes will give the gluten time to relax and redevelop. This will help to trap the steam when baking. Ingredients 3 large eggs ½ cup all-purpose flour ½ cup milk 1 tablespoon sugar 1 teaspoon orange extract Zest of one orange 2 Tablespoons fresh orange juice Pinch of salt 3 Tablespoons unsalted butter Powdered sugar, for dusting Fresh orange slices, for garnish Directions Preheat your oven to 400°. Place a 10-inch ovenproof skillet or cast-iron pan in the oven to heat up. In a large bowl, combine the 3 large eggs, ½ cup flour, ½ cup milk, 1 tablespoon of sugar, 1 teaspoon orange extract, the zest of one orange, 2 tablespoons of freshly squeezed orange juice, and a pinch of salt. Mix well until the batter is smooth and frothy. Carefully remove the hot skillet from the oven and add the 3 tablespoons of unsalted butter. Swirl the pan to coat the bottom and sides as the butter melts. Pour the batter into the hot skillet over the melted butter. Quickly return the skillet to the oven and bake for approximately 20-25 minutes, or until the pancake is puffed and golden brown. Remove the pancake from the oven and dust it with powdered sugar. Garnish with fresh orange slices if desired. How to Store Orange Dutch Baby Pancake Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Freeze and Reheat Orange Dutch Baby Pancake Sliced leftovers can be stored in an airtight container or freezer-safe storage bag for up to 2 months. To reheat, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop for 2-5 minutes or until heated through. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This mouthwatering dish combines the brightness of lemon and the rich flavors of garlic and Parmesan cheese with the nuttiness of perfectly roasted cauliflower. This recipe is sure to impress even the most reluctant veggie lovers! Jump to Recipe When it comes to vegetables, cauliflower seems to be overlooked, at least in our house. Relegated to the background while other more colorful veggies often grace the table. However, this roasted cauliflower is full of garlic and lemon flavor and topped with mounds of freshly grated parmesan cheese. This side dish deserves its moment in the spotlight! Why You’ll Love This Garlic Parmesan Roasted Cauliflower Recipe Budget-Friendly . Whether you grow it yourself or pick some up at your local grocery store, cauliflower is an affordable vegetable that gives you a lot of bang for your buck! Easy to Prepare . This dish takes about 5 minutes to prepare and requires no fuss to cook. Delicious . This dish is packed with garlic, lemon, and parmesan cheese. What to Serve with Garlic Parmesan Roasted Cauliflower The sky is the limit when it comes to pairing this delicious side with an entrée. It is the perfect accompaniment to traditional favorites like Classic Homemade Meatloaf or guest-worthy stars like Lemon Thyme and Garlic Roasted Chicken . Helpful Tips for Making Garlic Parmesan Roasted Cauliflower You want to roast in a HIGH heat. This will help the cauliflower to get that gloriously golden caramelization and give it a rich, nutty flavor. Preheat your baking sheet. This helps to get that immediate sear on the florets. Spread the florets in an even layer to ensure each piece is perfectly roasted. Advertisement Want More Delicious Side Dish Recipes? Check out these fan favorites! Buttermilk Fried Okra Creamy Corn Au Gratin Sauteed Sugar Snap Peas Ingredients 1 large head of cauliflower, cut into florets 3 Tablespoons olive oil 6 cloves garlic, minced 1 lemon, juiced Salt and freshly ground black pepper, to taste 1/2 cup grated Parmesan cheese 2 Tablespoons fresh chives, chopped Crushed red pepper flakes (optional) Directions Preheat your oven to 425°F. In a large bowl, toss the cauliflower florets with 3 tablespoons of olive oil, ensuring they are well coated. Add the 6 cloves of minced garlic, the juice of one lemon, and salt and pepper to taste. Mix everything together thoroughly. Spread the cauliflower evenly on a large baking sheet. Make sure the florets are in a single layer to ensure even roasting. Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the cauliflower is tender and golden brown. Stir halfway through cooking for even browning. Once the cauliflower is roasted to perfection, remove it from the oven and sprinkle the ½ cup grated Parmesan cheese over the top. Return the baking sheet to the oven for an additional 3-5 minutes, or until the cheese is melted and bubbly. Remove the cauliflower from the oven and transfer it to a serving dish. Add a pinch or two of crushed red pepper flakes if desired. Sprinkle the 2 tablespoons of freshly chopped chives over the top for a burst of color and flavor. Advertisement How to Store Garlic Parmesan Roasted Cauliflower Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Reheat Garlic Parmesan Roasted Cauliflower To re-establish the cauliflower’s crispiness, reheat in a preheated 350°F oven until warm. Alternatively, you can heat in the microwave, however, the cauliflower florets will change in texture and will become much softer. If you enjoyed this Garlic Parmesan Roasted Cauliflower recipe, let us know in the comments below and by clicking that heart icon at the bottom of the screen! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This casserole has all of your loaded baked potato favorites, tender potatoes, crispy bacon, creamy sour cream, and LOTS of ooey-gooey cheese! Jump to Recipe When it comes to satisfying meals, a delicious casserole is hard to beat, especially when it’s as versatile as this loaded hashbrown casserole. This dish checks all of the boxes: it’s hearty, uses affordable ingredients, and is simple to whip up. Perfect for a casual family meal or as a showstopper on a potluck table, this casserole is sure to please a crowd! Why You’ll Love This Loaded Hashbrown Casserole Recipe Budget Friendly . This dish uses affordable ingredients that are easy to keep on hand. Versatility . Put your own twist on this family favorite by adding in your favorites like breakfast sausage or extra veggies. Meal Prep . This casserole can be made up to two days in advance, making it perfect for meal prepping. What to Serve With Loaded Hashbrown Casserole This dish is hearty enough to stand on its own but if you want to round out the meal, add a batch of homemade buttermilk biscuits and fluffy scrambled eggs. Helpful Tips For Making Loaded Hashbrown Casserole Freshly Shredded Cheese. We think freshly shredded gives the best overall flavor because it doesn’t typically have the preservative coating found on store-bought shredded cheeses. Using Frozen Potatoes . Frozen shredded potatoes will work just fine. Taste . Taste test the potatoes at the 45-minute mark to ensure they are your desired tenderness. Advertisement Hungry For More Homestyle Recipes? Check out these family favorites! Easy Homemade Macaroni and Cheese Cheesy Chicken Broccoli Rice Casserole Classic Homemade Meatloaf Ingredients 4 large fresh potatoes (Russet or Yukon Gold work well) 1 pound bacon, cooked and crumbled 1 small yellow onion, finely chopped 2 cups sour cream 1 cup milk 1 stick unsalted butter, melted 1 cup sharp cheddar cheese, freshly shredded, divided 1 cup Pepper jack cheese, freshly shredded Salt and pepper to taste Chives ( optional ) Directions Preheat oven to 375°F. Peel and grate the 4 large fresh potatoes using a box grater or a food processor. After grating, rinse then soak the potatoes in cold water for at least 30 minutes to remove excess starch. Drain well and pat dry with a clean kitchen towel. In a large mixing bowl, combine the grated potatoes, 1 pound cooked bacon crumbles, 1 cup each of shredded sharp cheddar cheese and shredded Pepper jack cheese, 1 small diced yellow onion, 2 cups of sour cream, 1 cup of milk, and 1 stick of melted butter. Season with salt and pepper to taste. Prepare a 9x13-inch baking dish with cooking spray or butter. Pour the potato mixture into the dish and spread it evenly. Cover the dish with aluminum foil. Bake for approximately 45 minutes. Carefully remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy. Allow the casserole to cool for 5-10 minutes then add chives to the top prior to serving. How to Make Loaded Hashbrown Casserole Ahead of Time Prepare the casserole as directed. Cover baking dish with foil and store in the refrigerator until ready to bake. Remove from refrigerator and allow baking dish to come to room temperature before placing in preheated oven. How to Store Loaded Hashbrown Casserole Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. How to Freeze Loaded Hashbrown Casserole Prepare as directed. Cover baking dish tightly with foil and/or plastic wrap or with a secure snap lid. Casserole can remain in the freezer for up to 3 months. When ready to bake, allow the casserole to thaw in the refrigerator then bake as directed. If you enjoyed this Loaded Hashbrown Casserole recipe, let us know by clicking that heart icon at the bottom of the screen! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

A twist on the traditional deviled eggs recipe that adds a kick of spice and a touch of sweetness that will leave your guests asking for more. Jump to Recipe Think back to your childhood and conjure up memories of the holiday table spreads. Is there a constant that seems to always make an appearance? For me, it’s the classic deviled eggs. No matter the holiday or the season, they were sure to be found on my grandma’s table. Today I’m taking the classic recipe and giving it a bit of a twist with the addition of sweet and spicy mustard. This simple addition strikes the perfect balance between tangy sweetness and a little heat. It complements the creamy yolk mixture beautifully, creating a deviled egg that is both familiar and exciting. Whether you’re preparing for a summer picnic or a cozy family dinner, this recipe is sure to impress! Advertisement Why You’ll Love This Sweet and Spicy Deviled Egg Recipe Easy to Make ahead of time Easy to Customize heat preferences Budget Friendly (most of the time) depending on product availability and if your chickens are producing How to Serve Sweet and Spicy Deviled Eggs They bring a sense of nostalgia to any special or casual occasion so just a simple platter of these little beauties will do. I enjoy them as a component in a homemade chef salad. They’re also delicious smashed up a bit and served as a topping on warm, buttery toast! Ingredients 6 large eggs 1 teaspoon baking soda 3 Tablespoons mayonnaise 1 Tablespoon Sweet and Spicy Mustard 1 teaspoon apple cider vinegar ½ teaspoon garlic powder ½ teaspoon onion powder Salt and pepper to taste Smoked Paprika for garnish Fresh chives or parsley for garnish (optional) Directions Place the six eggs in a single layer in a saucepan. Cover them with cold water and add 1 teaspoon of baking soda. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from the heat, cover it with a lid, and let the eggs sit for 12-15 minutes. After the eggs have cooked, transfer them to a bowl of ice water to cool for about 5 minutes. This helps make peeling a bit easier. Once cooled, gently tap the eggs on a hard surface and peel them under running water. Slice each egg in half lengthwise and carefully remove the yolks, placing them in a bowl. Set the egg whites aside on a serving platter. Mash the yolks with a fork until smooth. Add the 3 tablespoons of mayonnaise, 1 tablespoon of Sweet and Spicy Mustard, 1 teaspoon apple cider vinegar, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder and salt, and pepper to desired taste preference to the mashed yolks. Mix until the filling is creamy and well combined. Taste and adjust seasoning as necessary. Using a spoon or a piping bag, fill each egg white half with the yolk mixture. If using a piping bag, you can create decorative swirls for a fancier presentation. Lightly sprinkle smoked paprika over the filled eggs for color and flavor. Add a few sprigs of fresh chives or parsley if desired. Serve immediately or refrigerate until ready to serve. Advertisement Helpful Tips For Making Sweet and Spicy Deviled Eggs Avoid overboiling the eggs to keep the yolks from turning green. A sharp knife will keep the delicate egg whites from breaking while cutting them in half. Taste as you go. If you want a little extra heat, add an additional tablespoon of Sweet and Spicy Mustard and sprinkle with fine chili flakes. Store-bought eggs typically peel easier than farm-fresh eggs. Using more baking soda (about a tablespoon) can help the farm-fresh eggshells soften a bit more. How to Store Sweet and Spicy Deviled Eggs Store filled eggs in an airtight container for up to 3 days in the refrigerator. Can Sweet and Spicy Deviled Eggs Be Frozen? Freezing is not recommended as it will significantly change the texture of the eggs. Want More Delicious Spicy Appetizers? Check Out These Fan Favorites! Cajun Mashed Potato Balls with Creamy Cajun Dressing Classic Buffalo Chicken Dip Cajun Turkey Sliders Whether you’re serving these Sweet and Spicy Deviled Eggs at fun gatherings or as part of a simple dinner, these little beauties are sure to be hit! If you enjoyed this recipe, be sure to let us know by clicking that heart icon at the bottom of your screen. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This decadent chocolate fudge offers a delicious minty flavor balanced with a subtle taste of sea salt. Jump to recipe This post may contain affiliate links. Read our disclosure policy . Is there anything better than having a couple of hours all to yourself? No running errands, no work, no taking the kids to all of their activities, no chores. Nothing. Just the quiet freedom to do whatever you want for a bit. Though those moments may be rare, I enjoy them wholeheartedly and with a little guilty pleasure. I have a confession to make, friends. I have a weakness for a certain “reality” television show. I've been an avid watcher for the last 20 years or so. I feel like I have grown up with these people over the years, from unruly, partying 20-somethings to (mostly) mature adults. They’re just so interesting and THE CHALLENGEs are so fun that I can’t help but get sucked in! So, what guilty pleasure goes perfectly with another? Mint Chocolate Fudge, of course! Advertisement Why You’ll Love This Mint Chocolate Fudge Recipe Budget-Friendly . Affordable ingredients that are friendly for any budget. Taste . Deliciously decadent, you’ll be hard-pressed to just eat one piece! Easy to Prepare . In just a few minutes, you’ll be on your way to having a delicious homemade dessert in no time! For this Mint Chocolate Fudge recipe, you will need: Semi-Sweet Chocolate Chips - Semi-sweet chocolate has a higher fat content, which helps it to melt easily. It’s also a nice balance of not too sweet and not too bitter. Mint Chocolate Chips - Mint and chocolate are a powerful flavor combination. The coolness of the mint pairs beautifully with the velvety richness of the chocolate. Sweetened Condensed Milk - For creamy, spreadable fudge you want to use sweetened condensed milk because it doesn’t have the extra moisture that regular milk has. You don’t want to use evaporated milk because it doesn’t have the sugar content needed to help the fudge set. Mint Extract - Mint extract is a concentrated flavoring that will enhance the overall flavor profile. If you don’t have mint extract, vanilla will make a suitable substitute. Fine Sea Salt - A good quality, fine sea salt helps to add a wonderful juxtaposition to the sweetness of the fudge. Helpful Tips Use Quality Chocolate . The better the chocolate, the richer your fudge will taste. Don’t Overheat . Keep the heat low to prevent the chocolate from burning or seizing. Use a Double Boiler to Melt the Chocolate . Why Use a Double Boiler to Melt Chocolate A double boiler is a great tool for melting chocolate because it uses steam for indirect heat instead of direct heat from a stove or microwave. This gentle heating method allows the chocolate to melt slowly, minimizing the chances of overheating or turning out wonky. How To Make A Double Boiler To make a double boiler, you’ll need a saucepan and a shallow, heat-resistant mixing bowl. The bowl should sit snugly on top of the saucepan, with its outer edge resting against the upper rim to form a seal that retains steam. Ensure there are a few inches of space between the bottom of the saucepan and the bowl, allowing you to add water to the saucepan without it coming into contact with the bowl. Where to find high-quality and organic baking supplies? I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high-quality products are purchased from farmers, and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy! Try out Country Life Natural Foods for yourself and have high-quality and organic goods sent directly to your door. Let them know I sent you by using my affiliate code: AZALEAHOMESTEAD Want More Delicious Dessert Recipes? Check out these fan favorites! Rocky Road Brownies Raspberry Lime Cheesecake Sourdough Peanut Butter Cookies Lemon Pound Cake Ingredients 3 cups semi-sweet chocolate chips 3 cups mint chocolate chips 14 ounces sweetened condensed milk 1 teaspoon mint extract 2 teaspoons sea salt Directions Prepare an 8x8 baking dish with parchment paper. Lightly spray parchment paper with a nonstick baking spray. Using a double boiler over medium heat, melt the 3 cups of semi-sweet chocolate chips and 3 cups of mint chocolate chips for approximately 3-5 minutes, until they are melted about halfway. Slowly add in the 14 ounces of sweetened condensed milk and 1 teaspoon of mint extract. Stir until smooth. Carefully, spoon chocolate mixture into prepared pan, smoothing out the top and creating an even surface. Sprinkle sea salt over the top. Cover loosely and refrigerate for at least 2 hours before cutting into small squares. How to Store Mint Chocolate Fudge Store fudge in an airtight container in the refrigerator for up to 2 weeks. How to Freeze Mint Chocolate Fudge Wrap the fudge tightly in plastic wrap or parchment paper and store in a freezer-safe, air tight container. Enjoy within 2 months. If you made this Mint Chocolate Fudge recipe, we’d love to know how it turned out. Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Advertisement

Crispy on the outside and tender on the inside, this Buttermilk Fried Chicken recipe is sure to please everyone at your table! Each bite starts with a wonderful crunch that can only be achieved by a double dip into the buttermilk marinade and seasoned flour mixture, followed by the flavor combination of just the right spices. Jump to recipe Kentucky may have made fried chicken famous, but down South, we make it delicious! First, we marinate it for an hour or two in tangy buttermilk. Then, we coat it not once but twice in a perfectly seasoned flour and breadcrumb mixture. Next, it goes into a Dutch oven with hot oil (350°F to be exact) until it is golden brown on the outside and cooked to perfection on the inside. This Buttermilk Fried Chicken recipe will have you skip the drive-thru and forget all about that Colonel guy! Why You’ll Love This Buttermilk Fried Chicken Recipe Affordable . Chicken is typically one of the most budget-friendly meats you can find, making this dish perfect for two or a crowd. Easy to Prepare . While this recipe has few steps, they are all very easy and take just a few minutes. Freezer-Friendly . Buttermilk Fried Chicken can be frozen and reheated, making it perfect for meal prep! Why Marinate Chicken In Buttermilk Buttermilk is slightly acidic, which helps to tenderize the chicken, making it juicy and flavorful. The thick consistency of the buttermilk allows the flour mixture to stick better, resulting in a deliciously crispy coating we all love. If you don’t have buttermilk on hand, you can use 2 cups of milk with 2 Tablespoons of vinegar or lemon juice. Allow the mixture to rest for 15 minutes before using. Advertisement What To Serve With Buttermilk Fried Chicken Easy Homemade Macaroni and Cheese White Cheddar Loaded Mashed Potatoes Creamy Corn Au Gratin Spicy Italian Roasted Carrots Helpful Tips Thickness . To ensure even cooking, use a meat mallet to gently pound thicker parts of the chicken breast to match the consistency of the thinner end. Double Dredge . I am a huge advocate for double dredging when it comes to frying things. That extra dip in the batter and flour gives an extra crispy crunch. Temperature . Check the cooked chicken with an internal thermometer to ensure it is completely cooked. The USDA recommends that cooked chicken have an internal temperature of at least 165°F Keep Warm . Preheat the oven to 350°F and prep a large baking sheet with an oven-safe wire cooling rack. Place cooked chicken onto prepped baking sheet and continue frying in batches. Once all of the chicken is fried and placed on the prepped baking sheet, place into the oven for 10 minutes or until all of the chicken is heated through completely. Hungry For More Chicken Recipes? Check out these family favorites! Baked Three Pepper Chicken Caramelized Onion Fried Chicken Creamy Lemon Chicken & Orzo Ingredients ( serves 6 ) 4 boneless, skinless chicken breasts or 2 pounds of chicken tenderloins 2 cups buttermilk 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika ½ teaspoon garlic powder ½ teaspoon onion powder 2 cups all-purpose flour 1 cup fine bread crumbs 1 teaspoon baking powder Vegetable oil for frying Directions Preheat oven to 350°F if needed (see Helpful Tips) In a large bowl, combine 2 cups of buttermilk, 1 teaspoon each of salt, pepper, and paprika. Add in ½ teaspoon each of garlic powder and onion powder. Add chicken to the mixture, pressing each piece into the liquid to ensure all pieces are well coated. Cover bowl with plate, plastic wrap, or lid. Store in the refrigerator for at least 1 hour but no longer than 24 hours. In large bowl, add all breading ingredients and stir to combine. Using a fork or a pair of tongs, remove one piece of chicken from the marinade bowl and place it into flour mixture. Cover all sides with flour mixture. Then, place the floured chicken back into the marinade bowl and quickly recoat with buttermilk. Return chicken to the flour mixture for a second coating, then place on a plate until all chicken pieces have been double coated with buttermilk and flour mixtures. Place chicken back in the refrigerator and allow approximately 10-15 minutes before moving forward. This short resting period will help solidify the breading ingredients, allowing it to stick to the chicken during the cooking process. In a large Dutch oven or heavy-bottomed pot over medium-high heat, add oil and allow approximately 1-2 minutes for the oil to become hot. Carefully, add one piece of coated chicken to the pan at a time. You may need to work in batches if all of your chicken pieces do not fit in the pan. Do not overcrowd your pan. Fry chicken on each side for approximately 6 minutes, depending on the thickness of the chicken or until the internal temperature is at least 165°F. Preheat the oven to 350°F and prep a large baking sheet with an oven-safe wire cooling rack. Place cooked chicken onto prepped baking sheet and continue frying in batches. Once all of the chicken is fried and placed on the prepped baking sheet, place into the oven for 10 minutes or until all of the chicken is heated through completely. How To Store Buttermilk Fried Chicken Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. How To Freeze and Reheat Buttermilk Fried Chicken Cool fried chicken to about room temperature. Place pieces on a baking sheet lined with parchment paper. Place baking sheet with chicken into freezer and flash freeze for at least 1 hour. Remove chicken from baking sheet and place into a freezer-safe bag or container. Label and freeze for up to 3 months. To reheat frozen fried chicken, preheat your oven to 350°F.  Place the frozen fried chicken on a baking sheet lined with parchment paper or foil. Bake for 15-20 minutes, or until the chicken is heated through and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F. If you made this Buttermilk Fried Chicken recipe, let us know how it turned out down in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This classic vanilla pound cake offers a rich, buttery flavor, sweetness from the vanilla, and a slight tang from the sour cream. Serve as is or with a side of your favorite berries. Jump to Recipe I am a novice when it comes to baking, but this recipe is so easy to make and comes out delicious every time. This crowd-pleasing Vanilla Sour Cream Pound Cake is a classic and a favorite at holiday get-togethers! Stunning on its own or with a simple powdered sugar glaze, this pound cake is an elegant addition to any potluck table. To make this Vanilla Sour Cream Pound Cake recipe, you will need: Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butter knife. Sour Cream This delicious, tangy addition enhances the moisture and acidity that helps to deliver a rich and moist cake texture. Baking Soda and Salt To get a nice rise from your poundcake, you'll need a leveling agent like baking soda. This will also help the cake achieve that delicious golden color during the baking process. Just a little bit of salt will help to balance the sweetness from the sugar. Unsalted Butter We love the richness that real butter adds to baked goods. Select a high-quality brand like Challenge, Kerry Gold, Tillamook, or Vital Farms. All great choices, and are available at most grocery stores. Eggs The standard large-sized egg will do the trick here. Of course, the fresher the eggs the better flavor they will provide. Like sour cream, eggs help to add moisture and richness to the batter. Sugar Not only does sugar provide the sweetness we know and love in a cake, but it also helps to lock in the moisture we’ve added from the sour cream and eggs. Vanilla Extract I absolutely love my homemade extract and will likely never return to the store-bought version again. Homemade Baking Extracts offer a cleaner flavor, meaning they don’t taste artificial like the common store brands. They are also really affordable to make. Advertisement Want More Delicious Dessert Recipes? Classic Carrot Cake Lemon Pound Cake Sourdough Key Lime White Chocolate Chip Cookies Serves : 8-10 Ingredients 1 cup (2 sticks) unsalted butter, softened 3 cups granulated sugar 6 large eggs, at room temperature 3 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream, at room temperature 1 Tablespoon pure vanilla extract Directions Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan or tube pan, ensuring all parts are well-coated to prevent sticking. In a large mixing bowl, beat the 2 sticks of softened butter and 3 cups of granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, approximately 3-5 minutes. Add the 6 large eggs one at a time, beating well after each addition. This helps to incorporate air into the batter, resulting in a lighter cake. In a separate bowl, whisk together the 3 cups of all-purpose flour, ¼ teaspoon each of baking soda and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix at low speed until just combined. Stir in the 1 tablespoon of vanilla extract until evenly distributed throughout the batter. Pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Invert the cake onto a wire rack to cool completely. Once cooled, slice and serve. Can I freeze Vanilla Sour Cream Pound Cake? To freeze whole, wrap the pound cake in a sheet of parchment or wax paper, then place in a freezer-safe bag or container. To freeze slices, use parchment or wax paper in between the slices, then place in a freezer-safe bag or container. Frozen cake should be eaten within 3 months for the best flavor. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This isn't just any cake. This one is a timeless beauty, made with freshly grated carrots, sweet pineapple, and lightly toasted walnuts, all bound together with a touch of cinnamon, nutmeg, and ginger topped with a tangy cream cheese frosting. Each bite is truly irresistible! Jump to Recipe Do you associate each season with a special dessert? Surely, I can’t be the only one! When I think of summer, Lemon Icebox Pie brightens my mood. When the cool breezes of fall arrive, I think of Pumpkin Spice Cookies . When I think of cozy winter days, my mind immediately thinks of Mint Chocolate Fudge . And in the spring, a homemade Classic Carrot Cake with Cream Cheese Frosting! This decadent beauty offers a moist texture, warm spices, and tangy frosting, making it a perfect choice for bridal showers, baby showers, Easter celebrations, and any special occasion in between. Don’t let its elegant appearance fool you, this recipe comes together in no time and is super easy to make. Let’s get started! Advertisement Helpful Tips Skip the store-bought, pre-shredded carrots. They’re typically dry and lack flavor. Finely grate the carrots to ensure they integrate well into the batter. I like to chop the walnuts into very small pieces so that I get a good amount in each bite without having to bite down on big, hard chunks. This recipe can be made in a 9x13 baking dish at 350 degrees for approximately 45-50 minutes. Carrot Cake Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 cup granulated sugar 1 cup packed brown sugar 1 cup vegetable oil 4 large eggs 2 teaspoons vanilla extract 3 cups grated carrots (about 4 large carrots) 1/2 cup crushed pineapple, drained 1/2 cup chopped walnuts, lightly toasted Cream Cheese Frosting Ingredients 1 (8-ounce) package cream cheese, softened 1/2 cup unsalted butter, softened 4 cups powdered sugar 1 teaspoon vanilla extract 1-2 Tablespoons milk (as needed for consistency) Carrot Cake Directions Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda,1/2 teaspoon salt, and ½ teaspoon each of cinnamon, nutmeg, and ginger. Set aside. In a large bowl, beat the 1 cup granulated sugar,1 cup packed brown sugar, and 1 cup vegetable oil until well combined. Add in the 4 large eggs, one at a time, beating well after each addition. Stir in the 2 teaspoons vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the 3 cups of grated carrots, ½ cup crushed pineapple, and ½ cup chopped walnuts until evenly distributed. Divide the batter evenly between the prepared 9-inch round cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Cream Cheese Frosting Directions In a medium bowl, beat the 8 ounces of softened cream cheese and ½ cup butter together until creamy and smooth. Gradually add the 4 cups powdered sugar, beating well until fully combined. Stir in the 1 teaspoon vanilla extract and add 1-2 Tablespoons of milk as needed to achieve the desired frosting consistency. Advertisement How to Assemble Classic Carrot Cake with Cream Cheese Frosting Place one cake layer on a serving platter. Spread a layer of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides of the cake. Decorate with additional chopped nuts or a sprinkle of cinnamon, if desired. How to Store Classic Carrot Cake with Cream Cheese Frosting Store in an airtight container for up to 48 hours. A cool, dry place is best. If storing in the fridge, the cake will keep well for about 5 days. Ensure the container is sealed properly to avoid any odors from the fridge affecting the cake. How to Freeze Classic Carrot Cake with Cream Cheese Frosting Unfrosted cakes can be stored in the freezer for up to 3 months if properly wrapped and stored in an airtight container. Allow the cakes to thaw in the fridge completely before adding frosting. Want More Delicious Dessert Recipes? Check out these fan favorites! Sourdough Peanut Butter Cookies Rocky Road Brownies Lemon Sugar Cookies If you enjoyed this Classic Carrot Cake with Cream Cheese Frosting recipe, let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Sweet raspberries and tangy lime are the perfect compliments to this rich and creamy cheesecake. This decadent dessert is perfect for any occasion and will surely impress your family and friends! Jump to Recipe Growing up, my aunts and grandparents would frequently watch The Golden Girls . As I matured, those jokes and snarky comments that were woven into the show made a lot more sense. I found myself particularly drawn to the character of Dorothy. Bea Arthur had an incredible ability to convey a multitude of emotions with just a single, piercing glare. She and her character are truly unforgettable. The Golden Girls was (and still is thanks to syndication and streaming services) celebrated for its humor, and its sharp insights into life for a “lady of a certain age”, all while featuring an abundance of cheesecake- which seemed to make a guest appearance in almost every episode. As a young kid, I didn’t see how eating a cheesecake at 3 AM with friends would solve my problems. Now as an adult and a “lady of a certain age”, I totally get it. The show’s perfect blend of humor and heartfelt moments resonates with me as I continue to navigate the complexities of adult life. The iconic image of friends bonding over cheesecake serves as a reminder that sometimes the simplest pleasures can bring us the greatest comfort. Why You’ll Love This Raspberry Lime Cheesecake No Water Bath Needed . The trick to making a delicious and crack-free cheesecake is ensuring the ratio of eggs and cream cheese. Using one large egg per 8 ounces of cream cheese will help to create a perfectly dense yet fluffy filling. I learned this trick from Preppy Kitchen . Ease of Preparation . Cheesecakes have a bad rap for being difficult. But this recipe comes together with just a few simple steps. Fan Favorite . There’s a reason cheesecake was featured so much on The Golden Girls. It’s a favorite of just about everyone. My twist on the flavors will surely convert any nay-sayers! Helpful Tips Room Temperature Ingredients . Having all of your ingredients at room temperature will ensure a smoother and creamier filling. Raspberries . Don’t have fresh raspberries on hand? No problem, frozen will work just fine. Eggs . Don’t overbeat the eggs. This will cause cracks and ruin the texture of the filling. Advertisement Want More Delicious Dessert Recipes? Try these Sourdough Key Lime White Chocolate Chip Cookies Lemon Sugar Cookies Vanilla Sour Cream Pound Cake Ingredients Graham Cracker Crust 1 1/2 cups crushed graham crackers 1/4 cup granulated sugar 1/2 cup unsalted butter, melted Cheesecake Filling 24 oz cream cheese, softened 1 cup granulated sugar 1/4 cup sour cream 3 large eggs 1 teaspoon vanilla extract 1 Tablespoon lime zest 2 Tablespoons lime juice Raspberry Topping 2 cups fresh raspberries 1/4 cup granulated sugar 1 Tablespoon lime juice 1 teaspoon cornstarch Directions Preheat oven to 325°F. In a medium bowl, combine 1 ½ cups of crushed graham crackers, ¼ cup sugar, and ½ cup unsalted melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes and let it cool. In a large mixing bowl, beat the 24 ounces of cream cheese and 1 cup of sugar until smooth and creamy. Add ¼ cup sour cream, 3 large eggs, 1 teaspoon lime (or vanilla) extract, 1 Tablespoon lime zest, and 2 Tablespoons lime juice. Mix until fully combined. Pour the filling over the cooled crust and spread it evenly. Bake for approximately 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Once cooled, cover and refrigerate for at least 4 hours or overnight for best results. In a small saucepan, combine 2 cups fresh raspberries, ¼ cup sugar, 1 Tablespoon lime juice, and 1 teaspoon cornstarch. Cook over medium heat, stirring frequently for approximately 5 minutes or until the mixture begins to thicken. Remove from heat and let it cool completely. Once the cheesecake is chilled, carefully remove it from the springform pan. Spoon the raspberry topping over the cheesecake and spread evenly. How to Store Raspberry Lime Cheesecake Loosely cover the cheesecake with plastic wrap and store in the refrigerator for up to 5 days. How to Freeze Raspberry Lime Cheesecake Place prepared and cooled cheesecake into the freezer until frozen through completely. Wrap the frozen cheesecake tightly with plastic wrap and/or aluminum foil. Enjoy within 1 month. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Creating homemade citrus baking extracts is a fun and affordable way to enhance your baking with natural flavors. These extracts are not only easy to make but also allow you to customize the intensity and combination of flavors to suit your palate. Jump to Recipe Whether you’re a novice baker or a pro, having an arsenal of homemade baking extracts is a great way to amp up the flavor of your baking products. These extracts serve as a wonderful addition to your culinary toolkit, allowing you to infuse your treats with unique and vibrant tastes that store-bought options often can't match. So, what are you waiting for? Let’s get started! Why You Should Make Your Own Homemade Citrus Baking Extracts Budget Friendly . Whether you pick them yourself from a local farm or purchase a couple of pounds at the local grocery store, making your own baking extracts uses affordable ingredients. Great Start . If you’re looking to make changes to your home pantry and shopping habits, making your own baking extracts is a great way to start because it requires minimal effort. Longevity . Homemade baking extracts have an indefinite shelf life if they are properly stored. A little goes a long way so it’s a really great DIY product with a lot of bang for your buck. Helpful Tips Choose from fresh lemons, oranges, limes, or grapefruits depending on your preferred flavor. Lemon zest contains lemon oil, where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that! I typically do two scrubs against the grater then move the fruit slightly to get more zest.   Use a high-proof (80-proof), neutral-flavored vodka as the base. It extracts flavors effectively. Alcohol-based extracts are widely used, but for those who avoid alcohol, food-grade glycerin can be a great alternative. While glycerin extracts require a longer infusion time compared to their alcohol counterparts, they offer a distinct sweetness that many find appealing. Advertisement Check Out Our Other Homemade Baking Extracts Homemade Peach Extract Homemade Apple Cinnamon Extract Homemade Mixed Berry Extract How to Use Homemade Citrus Baking Extracts Lemon Sugar Cookies Orange Dutch Baby Pancake Sourdough Key Lime White Chocolate Chip Cookies Recommended Equipment Zester : For zesting the citrus fruits or a sharp knife Glass jars or bottles : With tight-fitting lids to store the extracts. Funnel : To transfer liquids easily. Cheesecloth or fine mesh strainer : For straining the zest from the liquid. Ingredients Orange Extract 7-10 Navel Oranges 16 ounces Vodka, 80 proof Lemon Extract 6 large lemons 16 ounces Vodka, 80 proof Key Lime Extract 6-8 Key Limes 16 ounces Vodka, 80 proof Directions Wash and dry the citrus fruits thoroughly. Use a zester to carefully remove the zest from the fruits. Avoid the white pith, as it can be bitter. If using a sharp knife, carefully scrape the inside of the peel to remove as much of the pith as possible. Place the zest into a clean glass jar or bottle. Use about 2-3 Tablespoons of zest or the peels from one whole fruit for every cup of vodka. Pour vodka over the zest, ensuring it is fully submerged. Use the funnel to avoid spills. Seal the jar or bottle tightly with a lid. Store it in a cool, dark place for at least 4 weeks. Shake the jar gently every few days to aid the extraction process. After the extraction period, strain the liquid through cheesecloth or a fine mesh strainer to remove the zest. Transfer the clear extract into a clean bottle for storage. Use your homemade citrus extracts in baking recipes, cocktails, or any dish that calls for a burst of citrus flavor. How to Store Homemade Citrus Extracts Store in a cool, dark place. Properly sealed, these extracts can last indefinitely. Avoid storing in the refrigerator or freezer, as low temperatures can cause the liquid to thicken or become cloudy. Want to help a small family business in a big way? Share this recipe with a friend who also loves delicious homemade food and don’t forget to click that heart icon at the bottom of the screen. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Combining the tangy flavor of key lime with the subtle sourdough undertones and the sweetness of white chocolate chips, these cookies offer a refreshing and decadent treat that is sure to brighten your day! Jump to Recipe After a long winter, we have finally made it to spring friends! In the south, the weather really seems to have a mind of its own. In January we had historical snow one week and the very next week we were back in the 70s. Now that things are more spring-like, I’m ready for some lighter desserts. What better way to welcome the season than with a delicious treat that combines the tangy zest of key lime with the creamy sweetness of white chocolate? Introducing the Sourdough Key Lime White Chocolate Chip Cookies—the perfect springtime indulgence! You might be wondering, why sourdough? Incorporating sourdough into your cookies not only adds a unique flavor profile but also enhances the texture. The natural fermentation process creates a chewy, slightly tangy cookie that perfectly complements the key lime and white chocolate. Plus, if you have some sourdough starter sitting in your fridge, this is a fantastic way to use it! Advertisement A Few Key Ingredients Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Soda A leveling agent that will make a lighter, fluffier cookie with a slightly crispier edge. It also helps to give that beautiful browning color. Eggs, Salt, & Sugar All are completely necessary to flavor and bind our dry ingredients. Unsalted Butter We love the richness that real butter adds to baked goods. Using a high-quality butter helps the cookies to have a moist and soft consistency. Sourdough This is a great recipe for using up extra discard and adding tasty sourdough flavor to a classic cookie. Active starter will also work for this recipe. Key Lime Extract I use my homemade key lime extract in this cookie recipe. Vanilla extract will work just fine. If using a store-bought extract, look for a high-quality option. Key Lime Juice and Key Lime Zest To ensure we’re getting that lime flavor in every bite, we are adding it wherever we can. Key Lime juice helps to activate our leavening agent, baking soda. Lime zest contains lime oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that in our cookies! I typically do two scrubs against the grater then move the fruit slightly to get more zest. Helpful Tips Using a cookie scoop is the most reliable way to get your cookies a consistent size and evenly baked. To ensure the cookies are soft and tender, don’t overmix or overbake the dough. For optimal results, I recommend refrigerating the dough for at least 1 hour before baking. Long Fermenting: Sourdough Key Lime White Chocolate Chip Cookies To enhance the subtle tangy flavor and receive the key benefits of sourdough, cover and refrigerate the dough for up to 3 days before baking. Advertisement Ingredients 1 cup unsalted butter, softened 1 cup granulated sugar 1/2 cup brown sugar, packed 1/2 cup sourdough starter (discard or active) 2 large eggs 2 teaspoons key lime extract 2 Tablespoons fresh key lime juice 2 Tablespoons key lime zest 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups of white chocolate chips Flaked Sea Salt (optional) Directions In a large mixing bowl, cream together the 1 cup softened butter, 1 cup granulated sugar, and ½ cup brown sugar until the mixture becomes light and fluffy. Mix in the ½ cup sourdough starter, 2 large eggs, 2 teaspoons of key lime extract, 2 Tablespoons of key lime juice, and 2 Tablespoons of key lime zest until fully incorporated. In a separate bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet mixture, stirring until the dough forms. Fold in the 1 ½ cups of white chocolate chips to distribute them evenly throughout the dough. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling helps the dough hold its shape while baking. Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheets, leaving about 2 inches between each cookie. Add a pinch of flaked sea salt to each cookie (optional). Bake the cookies for 10-12 minutes or until the edges are golden brown and the centers are set. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes and add a pinch of flaked sea salt to each cookie if desired. Transfer cookies to a wire rack to cool completely. How to Store Sourdough Key Lime White Chocolate Chip Cookies Store the cookies in an airtight container at room temperature for up to a week. How to Freeze Sourdough Key Lime White Chocolate Chip Cookies Drop cookie dough balls onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer for at least one hour. When the cookies are frozen, place a piece of parchment paper on top. Carefully, wrap the cookies over so they are sandwiched between the two pieces of parchment paper. Place the rolled cookies into a gallon-sized freezer-safe storage bag. Label and seal. Cookie dough may be stored in the freezer for up to 3 months. When ready to bake, preheat oven to 350 degrees and remove the cookies from the freezer. Remove the top sheet of the parchment paper. Space the cookies out on the parchment paper to ensure they will not touch during the baking process. Bake cookies for approximately 10-12 minutes or until lightly golden. Allow baked cookies to rest on cookie sheet for a few minutes before transferring to a wire cooling rack. Want to help a small family business in a big way? Click that heart icon at the bottom of the screen and share this recipe with someone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement