Most times, it’s the simplest and most intentional ways we celebrate the ones we love most, like our moms, that mean the most.

So instead of trying to create a perfect day, what if we focused on something simpler?

When Mother’s Day Feels Like a Lot

Mother’s Day can often come with a mix of emotions.

Maybe you’re in the thick of the newborn stage and are filled with so much gratitude and joy—but also exhaustion.

Perhaps Mother’s Day is difficult to observe as a mom because your own mom is no longer here, but in heaven with Jesus— I love you, friend.

Or maybe the relationship between you and your mother is closed off, and this day often brings up hurt wrapped in your own celebration as a mom—seek Him for comfort, friend.

If you’ve felt that, you’re not alone.

What Matters Most on Mother’s Day

At its core, Mother’s Day isn’t about creating a perfect experience to celebrate this day.

Instead, it’s about recognizing the quiet, faithful work of motherhood.

The unseen moments.
The daily sacrifices.
And the ordinary routines that make up your days.

What matters most isn’t how the day looks.

It’s remembering that what you’re doing in your home matters deeply.

A Christ-Centered Approach to Mother’s Day

A Christ-centered Mother’s Day doesn’t have to be complicated.

It can be as simple as:

• journaling and thanking God for the gift of motherhood.
• reflecting on the calling you’ve been given and telling your kids (young or adults) how much you’ve loved being their mom.
• slowing down enough to notice His presence throughout your day and to thank Him for His provisions.

This is part of what it looks like to build a Christ-centered home in everyday life
(How to Build a Christ-Centered Home with Simple Daily Rhythms)

Not in big, perfect moments—but in small, faithful ones.

Simple Ways to Celebrate Mother’s Day at Home

If you want to keep the day meaningful without adding pressure, here are a few simple ideas:

Start the Morning Slowly

Instead of rushing into the day, begin it unhurriedly.

Maybe that looks like staying in your PJs longer than normal.
Or grabbing some hot coffee and reading your Bible alongside your kids.
Perhaps jotting down your prayers and praying for others who come to mind.

A slow start before the day begins can be meaningful and just what you need.

Share Words of Gratitude

One of the simplest ways to make the day meaningful is through words.

You can:

• share what you’re grateful for as a family.
• let your kids describe what they love.
• speak encouragement over one another

This simple act of gratitude can breathe life into someone, especially as a mom and over her kids. These small moments often matter more than anything else.

Keep Meals Simple

You don’t need a big, elaborate meal plan.

In fact, keeping meals simple can make the whole day feel lighter and more relaxed.

We’ve found that using a flexible menu instead of a strict plan helps take the pressure off
(Simple Spring Menu for Families (With Free Printable)

The goal is straightforward: familiar meals your family already enjoys.

Because the purpose isn’t perfection—it’s being together.

Spend Time Together

Time together doesn’t have to be structured.

A walk outside (our family favorite).
Sitting together in the living room playing a fun board game or cards.
Letting the day unfold naturally.

It’s okay if it’s a little messy.
It’s okay if it’s not perfectly planned.

Here, connection matters more than structure.

End the Day with Prayer

One of the simplest ways to complete the day is to end it with prayer.

Gather together.
Thank God for the day.
Lift up your family with God’s living Word.

A small, meaningful way to close the day with intention.

Let Go of Expectations

One of the best things you can do for yourself this Mother’s Day is to let go of expectations.

The day might not go perfectly planned.

Kids might be tired or emotional.
Plans might shift.
Things might feel, well, ordinary.

And that’s okay, mama.

When motherhood feels overwhelming, it’s easy to carry that pressure into days like this
(When You Feel Overwhelmed in Motherhood )

But a meaningful Mother’s Day doesn’t have to be a perfect one.

Motherhood Is a Calling Worth Celebrating

Motherhood is filled with small, unseen moments.

The kind no one else notices.

But they matter.

Every meal made.
Every prayer whispered.
And every act of care throughout the day.

God sees it all.

And this is what building a Christ-centered home looks like.

Not perfection.

But faithfulness—lived out in ordinary, everyday life.

Let’s dig deeper

Resources made just for you…

one

Bible Reading Plan

---

Grab our chronological one-year Bible reading plan and find out who God is.

Get the plan

Two

Christian Resources

---

Shop my favs! I’ve compiled all my favorite Bibles, journals, and studies to Christian art, jewelry, and sweatshirts. All in one simple place!

shop now

three

Lockscreens

---

I am so excited to offer you free downloadable lock screens! I hope you will use them in two ways: first, as a regular reminder of His truth, and second, as a Scripture memorization tool.

view all

The post Simple Ways to Celebrate Mother’s Day at Home (A Christ-Centered Approach) appeared first on .

Regardless of the season of motherhood you’re in, be it babies to high schoolers, to empty nesters, and everything in between, motherhood in every season brings on new challenges that can cause worry.

And sometimes we need to hear- “I can relate, mama” and “here’s some encouragement for you”. Mothering is such a blessing and a high calling from the Lord. And we need other moms to build each other up and notice the mom who is feeling overwhelmed.

Why Motherhood Feels So Overwhelming

When you become a mother, a new you is born too. Whether this is your first baby or your fifth child, each new blessing grows a new you.

And you quickly find out that motherhood requires a lot from you emotionally, physically, and mentally. The days can start to feel like a replay of the previous day, the dishes and laundry seem unending, and the last time you spoke with a friend might have been a while ago.

It’s no wonder motherhood can feel so overwhelming at times. While the sink is piling up, there can also be a lot piling up in your head. The mental load of motherhood has you questioning every decision you make and wondering if you’re cut out for this parenting thing. Spoiler alert: you are cut out for this calling of motherhood.

READ: How to Build a Christ-Centered Home with Simple Daily Rhythms

The Pressure to Do It All Well

If you scroll through any social media platform, you can find an abundance of motherhood advice, and you can even watch mothers- mothering—insert-comparison trap.

Social media can make you feel like you’re doing everything wrong or not enough as a mom. You can find yourself comparing your motherhood journey to the next mom who seems to have it all together- the perfect home aesthetic, stylish clothes, well-behaved children, and even a booming social life.

Unfortunately, this entrance into someone’s mothering only gives us the highlight reel of their life, and we end up setting unrealistic expectations for our home and motherhood walk. We don’t get to see the messy living room, the late nights comforting sick kids, the heaping amount of consumer debt, or the marriage hanging on by a thread. Who wants to watch that?

If you feel like you’re falling short in momlife every time you scroll online, you’re not alone. What you see online isn’t real life, friend. This comparison trap only steals our joy and robs us of our peace in motherhood. God has blessed you with kids, and that alone means you can trust His decision in trusting you with His beloved children.

God Is Present in the Ordinary Moments

Moreover, God is present in the small, mundane moments just as much as He is in big milestone ones. He sees you folding another load of laundry, He sees you discipling the third tantrum of the day, and He sees you praying over your babies at bedtime.

Motherhood is a faith walk every day. It’s waking up every morning and seeking the Holy Spirit’s help to lead you in God’s will for your children’s lives. Mothering alone is even harder in your strength. We are weak vessels walking alone without our Father’s help.

In our ordinary moments, we can choose to make them holy moments by submitting ourselves to God’s will and seeking Him daily for help in our mothering.

In our home, I’ve found that returning to a few simple daily rhythms helps bring peace back into the day.

READ: 3 Daily Rhythms for a Peaceful Home

You Don’t Have to Do This Perfectly

When God called you to motherhood, He didn’t call you to parent perfectly. He knows we are sinful beings and our flesh wants to live outside His will. Thankfully, we’ve been given the gift of grace, and this grace flows abundantly onto us through Christ Jesus.

Additionally, every day in our mothering journey brings new challenges and new opportunities to seek the Lord’s help. When we fail or mess up, Jesus has called us to repent and ask for forgiveness. Colossians 3:13 says, “ bearing with one another and, if one has a complaint against another, forgiving each other; as the Lord has forgiven you, so you also must forgive”.

These small acts of forgiveness add up every day and build a culture in your home of humility. We aren’t called to be perfect mothers. We are called to mother with the Lord’s help, and with His help we can parent in His perfect strength.

READ: Simple Spring Menu for Families (With Free Printable)

Simple Ways to Reset When You Feel Overwhelmed

Furthermore, we all experience those days in motherhood where we feel like our tanks are on empty and we’re emotionally and mentally depleted.

In these moments, we may want to grab the cellphone and zone out on social media. It can seem like watching someone else’s life will help us escape our overwhelm. Unfortunately, this just isn’t so.

For starters, the best solution for peace in our time of overwhelm is to pause and pray. It doesn’t have to be long and wordy. Simply be honest with God and where you’re struggling. Ask Him for peace, for joy, and for His presence to help you in this time of need. God hears our prayers and desires for us to seek Him above all else.

Secondly, our overwhelm can sometimes be from taking on too much or saying yes to something that should have been a no. As mothers, we put so much unnecessary pressure on ourselves to do all the things and fill our schedule, which doesn’t leave room for peace.

Today, let go of the unnecessary pressure of doing all the activities, attending all the birthday parties, and return to the rhythms in your home that bring peace.

Faithfulness Over Perfection

Finally, Motherhood is kingdom work. It requires sacrifice and putting aside our wants to grow and raise our children in God’s ways.

His ways require faith, not perfection. Mama, you are not behind. Resist the temptation to run and scroll online for peace in times of overwhelm.

Instead, choose God first. Run to Him first. Seek Him above all else. While He made you a mother, you are also His daughter. You are His beloved. In your overwhelm, your Father in heaven knows what you need even before you ask it (Matthew 6:8).

You’re building something meaningful—one small, faithful day at a time.

Want more encouragement for building a peaceful, Christ-centered home?
Join my weekly emails below.

Let’s dig deeper

Resources made just for you…

one

Bible Reading Plan

---

Grab our chronological one-year Bible reading plan and find out who God is.

Get the plan

Two

Christian Resources

---

Shop my favs! I’ve compiled all my favorite Bibles, journals, and studies to Christian art, jewelry, and sweatshirts. All in one simple place!

shop now

three

Lockscreens

---

I am so excited to offer you free downloadable lock screens! I hope you will use them in two ways: first, as a regular reminder of His truth, and second, as a Scripture memorization tool.

view all

The post When You Feel Overwhelmed in Motherhood (Encouragement for Moms) appeared first on .

This Strawberry Cream Stuffed French Toast is everything you want in a breakfast: it’s indulgent, comforting, and perfectly balanced with the sweet tang of strawberries and the richness of cream cheese. The soft, pillowy French toast with its warm, gooey filling is a treat for the senses. Whether you’re serving it for a weekend brunch or a special holiday morning, it’s guaranteed to be a hit with everyone at the table.

Want more breakfast recipes? Try my bite-sized Mini Ham And Cheese Quiches, my fluffy Triple Chocolate Cinnamon Rolls, or my from scratch Gluten Free Blueberry Pancakes.

Why You’ll Love This Strawberry Cream Stuffed French Toast:

• Irresistible Flavor Combination: The creamy, sweet strawberry cream cheese filling paired with the warm, buttery French toast creates a perfect balance of rich and fruity flavors. It’s like having a dessert for breakfast, but without feeling overly indulgent.
• Easy to Make, Yet Impressive: Despite its gourmet taste, this dish is surprisingly easy to prepare. It’s a showstopper for brunch, and the stuffed French toast is sure to impress your guests or make your morning feel extra special.
• Customizable and Versatile: You can easily adjust this recipe to suit your preferences—swap out strawberries for other fruits like raspberries or blueberries, or add extra toppings like whipped cream and syrup to make it even more indulgent. The possibilities are endless!

INGREDIENTS

Cream Cheese- Provides the base for the filling and gives the French toast a luscious, creamy bite when you cut into it.

Powdered Sugar- It balances out the tanginess of the cream cheese, making the filling sweet and dessert-like.

Vanilla Extract- It deepens the flavor of the filling and adds a layer of complexity.

Strawberries- These pair perfectly with the creamy filling, creating a bright, fruity contrast to the richness of the cream cheese.

Eggs- Eggs are what make French toast “French toast” – they provide a delicious, eggy flavor and texture that defines this dish.

Heavy Cream or Whole Milk- This ingredient adds moisture and richness to the French toast, ensuring it’s soft and tender inside while still crispy on the outside.

Cinnamon- It adds a cozy, comforting spice to the overall flavor profile, making each bite taste even more delicious.

Sourdough Bread- The bread absorbs the custard mixture while maintaining its structure, allowing for a perfect, crispy exterior and a soft, custardy interior.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. An hour or so before starting the recipe, remove the cream cheese from the fridge and allow it to sit at room temperature to soften.
2. Add the softened cream cheese, powdered sugar, and vanilla to a medium bowl and mix with a fork. 
3. Add diced strawberries into the sweetened cream cheese and mix with the fork. Set aside. 
4. For the egg mixture, combine the eggs, heavy cream, cinnamon, and salt in a shallow bowl and whisk well to combine. Set aside.
5. Divide and spread the strawberry cream cheese filling onto 6 halved slices of bread. Add the remaining 6 halved slices of bread to make 6 sandwiches.
6. Heat the butter over medium heat on a skillet or griddle.
7. Dip the cream cheese sandwiches into the egg mixture and allow to sit for 5 seconds on each side to absorb. 
8. Place the cream cheese-stuffed french toast on the hot skillet.
9. Cook for 2-3 minutes on each side until golden brown and cooked through.
10. Serve warm and top with powdered sugar, strawberries, and maple syrup. Enjoy!

Tips for Perfecting Your French Toast:

• Choose the Right Bread: Sourdough bread works wonderfully here, but you can use any bread you prefer, such as brioche or challah, for a slightly different flavor and texture.
• Add More Strawberries: For extra strawberry goodness, feel free to add more diced strawberries to the cream cheese filling or serve them on top of the finished French toast.
• Make It Ahead: You can prepare the cream cheese filling the night before and store it in the fridge. The custard mixture can also be prepped in advance to make breakfast time even easier.

STorage:

These Strawberry Cream Stuffed French Toast are best eaten the day of as the bread can get soggy over time.

Strawberry Cream Stuffed French Toast

---

• Author: Michelle Powell
• Total Time: 25 minutes
• Yield: 6

Pin Recipe

Print Recipe

Description

Let’s face it—sometimes, breakfast deserves to be a little extra. With this Strawberry Cream Stuffed French Toast, you’ll elevate your mornings with a dessert-like experience that’s both decadent and comforting. Picture this: warm, golden-brown slices of crispy french toast, filled with a luscious strawberry cream cheese filling and topped with fresh strawberries. It’s a brunch masterpiece that will make any morning feel like a special occasion.

---

Ingredients

Strawberry Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla
• 1/2 cup diced strawberries, plus more for serving

Custard Mixture:

• 3 large eggs
• 1 /2 cup heavy cream or whole milk
• 1/2 tbsp cinnamon
• 1/4 tsp salt

Bread:

• 12 slices sourdough bread, then halved (or any preferred bread)
• 3 tbsp butter for cooking

Toppings (optional):

• Powdered sugar, butter, whipped cream, sliced strawberries, maple syrup

Cook Mode Prevent your screen from going dark

---

Instructions

1. An hour or so before starting the recipe, remove the cream cheese from the fridge and allow it to sit at room temperature to soften.
2. Add the softened cream cheese, powdered sugar, and vanilla to a medium bowl and mix with a fork. 
3. Add diced strawberries into the sweetened cream cheese and mix with the fork. Set aside. 
4. For the egg mixture, combine the eggs, heavy cream, cinnamon, and salt in a shallow bowl and whisk well to combine. Set aside.
5. Divide and spread the strawberry cream cheese filling onto 6 halved slices of bread. Add the remaining 6 halved slices of bread to make 6 sandwiches.
6. Heat the butter over medium heat on a skillet or griddle.
7. Dip the cream cheese sandwiches into the egg mixture and allow to sit for 5 seconds on each side to absorb. 
8. Place the cream cheese-stuffed french toast on the hot skillet.
9. Cook for 2-3 minutes on each side until golden brown and cooked through.
10. Serve warm and top with powdered sugar, strawberries, and maple syrup. Enjoy!

Notes

• These Strawberry Cream Stuffed French Toast are best eaten the day of as the bread can get soggy over time.
• Make It Ahead: You can prepare the cream cheese filling the night before and store it in the fridge. The custard mixture can also be prepped in advance to make breakfast time even easier.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

The post Strawberry Cream Stuffed French Toast appeared first on .

If you love citrusy desserts with a touch of fruit, this cake will quickly become your go-to recipe. Plus, it’s incredibly easy to make—no fancy techniques required! Let’s dive into this simple yet delicious recipe and take your taste buds on a journey.

Want more spring dessert recipes? Try my easy No Bake Lemon Cheesecake Bars or my delicious Sourdough Discard Key Lime Ricotta Cookies.

Why You’ll Love This Cake:

• Light, moist texture: Thanks to greek yogurt, the cake is rich and tender without being heavy.
• Perfect balance of flavors: The tangy lemon pairs wonderfully with the sweetness of fresh blackberries, creating a harmonious taste in every bite.
• Easy to make: From prep to baking, this recipe is beginner-friendly and doesn’t require any special skills. It’s just about mixing the ingredients, folding in the blackberries, and popping the batter into the oven.

INGREDIENTS

All-Purpose Flour– Flour is the primary structure builder of the cake. All-purpose flour provides the right balance of protein content, giving the cake enough structure without making it too dense. It combines with the baking powder to give the cake its rise and airy texture.

Baking Powder– Baking powder is a leavening agent that helps the cake rise. It reacts with the wet ingredients and releases carbon dioxide, which causes the batter to puff up during baking, resulting in a light, fluffy texture.

Salt– Salt enhances the flavors in the cake. While you may not taste the salt directly, it balances the sweetness and brings out the other flavors, particularly the tartness of the lemon and the sweetness of the blackberries.

Unsalted Butter– Butter adds richness, moisture, and flavor to the cake. It also helps create a tender crumb. Softened butter incorporates air when creamed with sugar, which is essential for achieving a light, airy texture.

Granulated Sugar– Sugar not only sweetens the cake but also contributes to its moisture. It helps tenderize the crumb by inhibiting gluten formation and contributes to browning as the cake bakes, giving it that golden crust.

Eggs– Eggs bind the ingredients together, providing structure and stability. The proteins in the eggs also contribute to the cake’s rise and help it set properly as it bakes. They add moisture and richness to the flavor.

Vanilla Extract– Vanilla extract is a flavor enhancer. It adds depth and warmth to the cake, complementing the lemon and blackberry flavors.

Lemon Zest-The zest of the lemon contains essential oils that give the cake a bright, fresh, and fragrant lemon flavor. It’s the perfect complement to the sweet berries and adds a citrusy punch without the sourness of lemon juice.

Greek Yogurt– Greek Yogurt adds moisture and richness to the cake. It also helps make the crumb tender and soft due to its fat content. Plus, the acidity in yogurt reacts with the baking powder to enhance the cake’s rise.

Fresh Blackberries– Blackberries add natural sweetness and a burst of fruity flavor to the cake. They also create little pockets of juiciness throughout the cake. The seeds of the blackberries may be noticeable, but they contribute to the texture and overall flavor of the cake.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

For the cake:

1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan or line it with parchment paper. Set aside.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).
4. Beat in the eggs until fully incorporated. Then, add the vanilla extract, lemon zest, and Greek yogurt, and beat till combined.
5. Gradually add the dry ingredients to the wet ingredients and mix with a wooden spatula until just combined.
6. Gently fold in the blackberries using a spatula. Be careful not to crush them too much.
7. Pour the batter into the prepared loaf pan and smooth the top. Add additional blackberries to the top if you’d like. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the glaze:

1. Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
2. Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Enjoy!

Serving Suggestions:

This Blackberry Lemon Pound Cake is perfect as an afternoon treat with tea or coffee. It also makes a wonderful dessert for picnics, brunches, or holiday gatherings. For extra indulgence, serve a slice with a scoop of vanilla ice cream or a dollop of whipped cream.

Pro Tips for Success:

• Use fresh berries: Fresh blackberries are key to getting that sweet burst of fruit flavor. If you need to use frozen berries, make sure to fold them in gently to prevent the batter from turning purple.
• Room temperature ingredients: Ensure that your butter, eggs, and greek yogurt are at room temperature for the best texture.
• Don’t overmix: Overmixing the batter can lead to a denser cake. Mix only until combined for a light and fluffy result.

Storage Tips for Blackberry Lemon Pound Cake:

To ensure your Blackberry Lemon Pound Cake stays fresh and delicious for as long as possible, here are some simple storage tips:

1. Room Temperature Storage:

• Up to 3 days: If you plan to eat the cake within a few days, you can store it at room temperature. Place it in an airtight container or wrap it tightly with plastic wrap. Make sure it’s stored in a cool, dry place away from direct sunlight or heat sources to prevent it from drying out.

2. Refrigeration (for Longer Freshness):

• Up to 1 week: To keep your cake fresh for a little longer, refrigerate it. Wrap the cake tightly in plastic wrap, or store it in an airtight container. The cold will help preserve its moistness and flavor. Just remember that refrigerated cakes can sometimes become a little denser, so allow it to come to room temperature before serving for the best texture.

3. Freezing:

• Up to 2-3 months: If you need to store the cake for an extended period, freezing is the way to go. Wrap the cake tightly in plastic wrap, then place it in a resealable freezer bag or airtight container. This double protection helps prevent freezer burn. When you’re ready to enjoy it, let it thaw at room temperature, and it will taste as fresh as the day you made it. You can even slice the cake before freezing for easy, individual servings!

Reheating Tips:

• If you prefer a warm slice of cake, pop it in the microwave for about 15-20 seconds. If it’s frozen, thaw the slice first before warming it up. A quick reheat will bring back that soft, tender texture and melt the glaze for that perfect bite.

Blackberry Lemon Pound Cake

---

• Author: Michelle Powell
• Total Time: 1 hour 10 minutes
• Yield: 8 servings

Pin Recipe

Print Recipe

Description

There’s something about the combination of juicy blackberries and tangy lemon that just screams spring. Whether you’re hosting a tea party, enjoying an afternoon snack, or looking for a simple yet delightful dessert to serve at a family gathering, this Blackberry Lemon Pound Cake is the answer. It’s a perfect blend of sweet and tart, with a soft, tender crumb that will melt in your mouth.

---

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest (about 1 lemon)
• ½ cup greek yogurt (sour cream)
• ½ cup fresh blackberries (plus a few extra for topping)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest

Cook Mode Prevent your screen from going dark

---

Instructions

For the cake:

1. Preheat the oven to 350°F. Butter a 9×5-inch loaf pan or line it with parchment paper. Set aside.

2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3 minutes).

4. Beat in the eggs until fully incorporated. Then, add the vanilla extract, lemon zest, and Greek yogurt, and beat till combined.

5. Gradually add the dry ingredients to the wet ingredients and mix with a wooden spatula until just combined.

6. Gently fold in the blackberries using a spatula. Be careful not to crush them too much.

7. Pour the batter into the prepared loaf pan and smooth the top. Add additional blackberries to the top if you’d like. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the glaze:

1. Whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.

2. Once the cake has cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides. Enjoy!

Notes

• If you plan to eat the cake within a few days, you can store it at room temperature for up to 3 days. To keep your cake fresh for a little longer (about a week), refrigerate it. Wrap the cake tightly in plastic wrap, or store it in an airtight container.
• If you prefer a warm slice of cake, pop it in the microwave for about 15-20 seconds. If it’s frozen, thaw the slice first before warming it up. A quick reheat will bring back that soft, tender texture and melt the glaze for that perfect bite.

• Prep Time: 10 minutes
• Cook Time: 1 hour

The post Blackberry Lemon Pound Cake appeared first on .

These No-Bake Lemon Cheesecake Bars are the ultimate dessert for anyone who loves a creamy, tangy, and sweet treat. It’s simple to make, light yet indulgent, and totally customizable with your favorite toppings. Whether you’re making it for a special occasion or just to satisfy a sweet tooth, this cheesecake will be a hit. Don’t forget to share with friends and family—though we won’t judge if you decide to keep it all to yourself!

Want more no-bake dessert recipes? Try my rich No Bake Mini Chocolate Cheesecakes or my ridiculously quick and easy Copycat Heavenly Hunks.

WHY YOU’LL LOVE These No Bake Lemon Cheesecake Bars

Perfect for Hot Days: Since this cheesecake doesn’t require any baking, it’s an ideal treat for warm weather when you don’t want to turn on the oven.

Tangy and Sweet: The bright lemon flavor is balanced with the richness of the cream cheese and whipped cream, making every bite a delightful experience.

Make Ahead: This cheesecake requires a few hours to chill, making it the perfect dessert to prepare ahead of time for parties, barbecues, or gatherings.

INGREDIENTS

Graham Cracker Crumbs: Graham cracker crumbs provide a crunchy and slightly sweet base that contrasts beautifully with the smooth, creamy filling.

Sugar: Sugar sweetens the crust slightly, balancing out the savory flavor of the graham crackers.

Unsalted Butter: Butter adds richness and moisture to the crust, helping the graham cracker crumbs stick together and form a firm, stable base.

Heavy Whipping Cream: Heavy whipping cream is the base for making whipped cream and provides a rich, smooth texture.

Powdered Sugar: Powdered sugar (or confectioners’ sugar) is used in whipped cream to sweeten it while maintaining the smooth, fluffy texture.

Vanilla Extract: Vanilla extract adds a subtle, aromatic flavor that enhances the sweetness of the whipped cream and complements the lemony notes of the cheesecake.

Cream Cheese: Cream cheese is the star ingredient of cheesecake. It contributes to the smooth, rich texture and provides a tangy, slightly savory flavor.

Lemon: Lemon provides a fresh, bright, and tangy flavor that cuts through the richness of the cream cheese and whipped cream, adding a refreshing contrast.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

For the crust:

1. Line an 8-inch square baking dish with parchment paper, leaving about a 2-inch overhang on all sides so the bars can be easily removed.
2. In a medium bowl whisk together the graham cracker crumbs, sugar and melted butter until combined. Press the mixture into the bottom of the prepared pan and refrigerate until firm, about 45 minutes. Meanwhile, make the whipped cream and filling.

For the whipped cream:

1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium/high speed until medium peaks form, about 3-4 minutes. Set aside for filling.

For the cheesecake filling:

1. Add the cream cheese, sugar, vanilla, lemon zest and lemon juice to a blender. Blend until smooth, scraping down the sides as necessary. Pour the mixture into a medium bowl and fold in ½ cup of the whipped cream. Fold in another ½ cup of whipped cream until the mixture is smooth. Save some whipped cream to serve with.
2. Pour the cheesecake filling over the chilled crust and smooth with a spatula. Cover and freeze cheesecake for at least 4 hours.
3. When ready to serve, remove the parchment paper from the pan. Use a warm knife to cut into 9 bars (or smaller for more bars). Place in the refrigerator 30 minutes before serving. Serve with a dollop of whipped cream and some berries, if desired. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Crust swap. If you want a gluten-free option, you can use gluten-free graham crackers or even crushed gluten-free cookies like almond flour cookies or gluten-free shortbread.
• Cheese layer alternative. For a tangier, lower-fat option, you could swap half of the cream cheese for Greek yogurt.
• Toppings:
  • Berries: For a different topping, you can add mixed berries like raspberries, strawberries, or blueberries. They add a burst of freshness and color.
  • Caramel or Chocolate Sauce: If you’re in the mood for something sweeter, drizzle some caramel sauce or melted chocolate over the top.
  • Toasted Coconut or Nuts: To add some crunch and texture, consider topping the cheesecake with toasted coconut flakes, almonds, or pistachios.

Tips for Making a Perfect No Bake Lemon Cheesecake Bars:

Chill the Crust:
After pressing the crust mixture into your pan, chill it in the fridge for at least 45 minutes before adding the filling. This helps the crust firm up and prevents it from falling apart when serving.

Room Temperature Cream Cheese:
Make sure the cream cheese is at room temperature before mixing. This helps create a smoother, lump-free filling.

Use Fresh Lemon:
Fresh lemon juice and zest will provide the brightest, freshest flavor. If you’re using lemon juice from a bottle, be aware that the flavor may not be as vibrant.

Don’t Overmix:
Be careful not to overmix the filling, as this can cause the cheesecake to become too runny or lose its texture. Mix until smooth and well combined.

Storage Tips for No Bake Lemon Cheesecake Bars:

1. Refrigeration:
   Store your cheesecake in the fridge, as it needs to stay cool to maintain its structure. Place it in an airtight container or cover it tightly with plastic wrap. It should stay fresh for about 3-4 days.
2. Freezing for Long-Term Storage:
   If you want to store it for a longer time, you can freeze the cheesecake. To freeze:
   • Let it chill in the fridge for a few hours first to firm up.
   • Then, wrap the cheesecake tightly in plastic wrap and aluminum foil or place it in an airtight container.
   • It can be frozen for up to 1-2 months.
   • To serve, let it thaw in the fridge for a few hours or overnight before eating.
3. Slice Before Freezing:
   If you prefer to freeze individual slices, cut the cheesecake into slices before wrapping and freezing. This makes it easier to thaw only the amount you need.

No Bake Lemon Cheesecake Bars

---

• Author: Michelle Powell
• Total Time: 4 hours 45 minutes

Pin Recipe

Print Recipe

Description

If you’re craving something light, refreshing, and effortlessly delicious, these No-Bake Lemon Cheesecake Bars are the perfect dessert to try! With a buttery graham cracker crust, a smooth and tangy cheesecake filling, and a fluffy whipped cream topping, this treat will surely please everyone at your next gathering. Plus, it’s super easy to make with a handful of simple ingredients. No oven required, just chill time for the ultimate creamy texture.

---

Ingredients

For The Crust:

• 2 cups graham cracker crumbs
• 2 tbsp sugar
• 1 stick unsalted butter, melted

For The Whipped Cream:

• 1 cup cold heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For The Cheesecake:

• 2 (8 ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 1 lemon, zested and juiced

Optional Toppings:

• Whipped cream, Fresh berries, and Lemon Zest

Cook Mode Prevent your screen from going dark

---

Instructions

For the crust:

1. Line an 8-inch square baking dish with parchment paper, leaving about a 2-inch overhang on all sides so the bars can be easily removed.
2. In a medium bowl whisk together the graham cracker crumbs, sugar and melted butter until combined. Press the mixture into the bottom of the prepared pan and refrigerate until firm, about 45 minutes. Meanwhile, make the whipped cream and filling.

For the whipped cream:

1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium/high speed until medium peaks form, about 3-4 minutes. Set aside for filling.

For the cheesecake filling:

1. Add the cream cheese, sugar, vanilla, lemon zest and lemon juice to a blender. Blend until smooth, scraping down the sides as necessary. Pour the mixture into a medium bowl and fold in ½ cup of the whipped cream. Fold in another ½ cup of whipped cream until the mixture is smooth. Save some whipped cream to serve with.
2. Pour the cheesecake filling over the chilled crust and smooth with a spatula. Cover and freeze cheesecake for at least 4 hours.
3. When ready to serve, remove the parchment paper from the pan. Use a warm knife to cut into 9 bars (or smaller for more bars). Place in the refrigerator 30 minutes before serving. Serve with a dollop of whipped cream and some berries, if desired. Enjoy!

Notes

• After pressing the crust mixture into your pan, chill it in the fridge for at least 45 minutes before adding the filling. This helps the crust firm up and prevents it from falling apart when serving.
• It should stay fresh for about 3-4 days.

• Prep Time: 45 minutes
• Freeze Time: 4 hours
• Cook Time: 0 minutes

The post No Bake Lemon Cheesecake Bars appeared first on .

Whether you’re looking for a new way to use up your sourdough discard or craving a fun twist on your traditional carrot cake, these muffins are the answer. They’re moist, flavorful, and topped with a luscious cream cheese frosting that’s impossible to resist.

If you’re a fan of sourdough discard recipes, try my Easy Sourdough Discard Banana Bread and The Best Sourdough Discard Key Lime Ricotta Cookies recipe.

WHY YOU’LL LOVE these Sourdough Carrot Cake Muffins

Moist and Flavorful. These muffins are incredibly moist, thanks to the grated carrots and the sourdough starter. Each bite is tender, rich, and packed with flavor. The sourdough doesn’t just add tang; it also enhances the texture, making these muffins soft yet substantial—never dry.

The Cream Cheese Frosting is Delightful. Let’s not forget the star of the show: the cream cheese frosting. It’s smooth, rich, and slightly tangy, complementing the muffins perfectly. The slight sweetness and creamy texture are the ultimate topping for these spiced, moist muffins. You’ll find it hard to stop at just one muffin!

Great Way to Use Sourdough Discard. If you’re into sourdough baking, you’ll love how this recipe lets you put your sourdough discard to good use. Instead of throwing it away, you can make a treat that’s not only delicious but also elevates your baking skills.

INGREDIENTS

All-Purpose Flour- The backbone of any muffin. All-purpose flour gives structure to the muffins and provides the right balance of lightness and sturdiness, so the muffins hold their shape and have a tender crumb.

Baking Soda- A leavening agent that helps the muffins rise. It reacts with the acidic sourdough discard and other ingredients to produce carbon dioxide gas, causing the batter to expand and become fluffy.

Baking Powder- Another leavening agent, but it works differently than baking soda. It provides a secondary lift to the muffins and ensures they rise properly, contributing to a light texture.

Cinnamon- Adds a warm, sweet, and slightly spicy flavor to the muffins, complementing the carrots and the cream cheese frosting. It also pairs well with the tangy flavor of the sourdough starter.

Nutmeg- Enhances the spiciness of the cinnamon and adds a subtle, aromatic sweetness that pairs beautifully with the carrot and brown sugar in the muffin.

Sourdough Discard- Provides a subtle tang that enhances the overall flavor of the muffins. It also contributes to the muffin’s moisture and tenderness. Because it’s unfed (not active), it doesn’t need to be at its peak for the recipe to work.

Eggs– Acts as a binder, helping to hold the ingredients together. They also provide structure, moisture, and richness to the muffins, making them tender and fluffy.

Browning The Butter– Brings out a nutty, caramelized flavor that adds depth and complexity to the muffins. It also helps create a rich, moist texture. The cooled butter prevents the batter from curdling when mixed with the eggs.

Brown Sugar– Adds sweetness to the muffins and also brings in moisture due to its molasses content. It contributes to the muffin’s soft, moist texture and gives a subtle caramel-like flavor.

Carrots- Provides moisture, sweetness, and texture to the muffins. They also add a natural flavor and vibrant color. The grated carrots melt into the batter, making the muffins soft and tender.

Vanilla Extract– Adds a sweet, aromatic flavor that complements the spices and enhances the overall flavor of the muffins. It balances the sweetness and richness of the other ingredients.

Walnuts or Pecans, optional– Nuts add a delightful crunch and texture to the muffins. They also provide a slight bitterness, which helps balance the sweetness of the other ingredients. Walnuts or pecans are classic additions to carrot cake muffins, adding both flavor and a bit of nuttiness.

Cream Cheese- Provides the rich, tangy base for the frosting. It creates a smooth texture that pairs perfectly with the sweetness of the sugar. The tanginess from the cream cheese also complements the sweet and spicy flavors of the muffins.

Butter- Adds richness and a smooth, creamy texture to the frosting. It helps achieve the right consistency and gives the frosting a luxurious mouthfeel.

Powdered Sugar- Sweetens the frosting and gives it the right consistency. It dissolves easily into the cream cheese and butter, creating a smooth, spreadable texture.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking. Set aside.
2. In a small saucepan, brown the butter on medium-low heat. Once the butter is golden brown, remove it from the heat and allow it to cool for five to 10 minutes. 
3. While that cools, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl. Set aside.
4. In another bowl, beat together the brown sugar, eggs, and cooled browned butter until smooth. Add in the sourdough discard and vanilla extract, mixing until fully combined.
5. Gradually fold the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this could affect the muffin’s texture.
6. Fold in the grated carrots and, if desired, the chopped walnuts or pecans. The carrot shreds will give the muffins that perfect moist texture, while the nuts add a little crunch.
7. Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.
8. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
9. While the muffins cool, it’s time to make the creamy frosting. In a medium bowl, beat together the softened cream cheese and butter until light and fluffy. Gradually add in the powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and creamy. If the frosting is too thick, you can add a teaspoon of milk to reach your desired consistency.
10. Once the muffins have completely cooled, generously spread or pipe the cream cheese frosting on top of each muffin. You can decorate them with a sprinkle of cinnamon, more chopped nuts, or even a few shavings of dark chocolate to add extra flair. Enjoy!

Why Sourdough in Carrot Cake Muffins?

At first, the idea of using sourdough in a sweet treat like carrot cake might seem unusual. However, the tang from the sourdough starter helps balance the sweetness of the carrots and brown sugar, creating a depth of flavor that regular carrot cake recipes can’t quite match.

Plus, sourdough helps with the texture of the muffins, giving them a wonderfully light and tender crumb. If you’re someone who loves a little extra complexity in your baked goods, this is the perfect recipe for you!

Tips/Storing these Sourdough Carrot Cake Muffins

These Sourdough Carrot Cake Muffins with Cream Cheese Frosting are perfect for breakfast, brunch, or a delicious afternoon snack. The combination of tangy sourdough and sweet carrots, finished off with rich cream cheese frosting, will make these muffins the highlight of your day.

They’re also great for sharing at family gatherings, potlucks, or special occasions.

If using freshly grated carrots, squeeze excess liquid after grating. Add grated carrots on a few sheets of paper towels and squeeze over the sink to remove excess liquid from the carrots. This will help keep the muffins moist and fluffy.

If you have leftovers (though unlikely!), store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

Sourdough Carrot Cake Muffins

---

• Author: Michelle Powell
• Total Time: 35 minutes
• Yield: 12 muffins

Pin Recipe

Print Recipe

Description

These Brown Butter Sourdough Carrot Cake Muffins with Cream Cheese Frosting are a delightful twist on the classic carrot cake, elevated with the rich, nutty flavor of brown butter. The tangy sourdough starter adds a subtle depth, perfectly complementing the warm spices of cinnamon and nutmeg. Tender grated carrots and optional nuts make each bite a perfect balance of sweetness and texture. Topped with a smooth, creamy cream cheese frosting, these muffins are the ultimate treat—moist, flavorful, and utterly irresistible. 

---

Ingredients

For the muffins:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 cup sourdough discard, unfed
• 2 large eggs
• ½ cup browned butter, cooled
• 1 cup brown sugar, packed
• 1 tsp vanilla extract
• 1 ½ cups grated carrots (about 2 large carrots), squeeze excess liquid 
• ½ cup chopped walnuts or pecans, optional

For the cream cheese frosting:

• 8 oz cream cheese, softened
• 4 tbsp unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking. Set aside.
2. In a small saucepan, brown the butter on medium-low heat. Once the butter is golden brown, remove it from the heat and allow it to cool for five to 10 minutes. 
3. While that cools, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl. Set aside.
4. In another bowl, beat together the brown sugar, eggs, and cooled browned butter until smooth. Add in the sourdough discard and vanilla extract, mixing until fully combined.
5. Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to overmix, as this could affect the muffin’s texture.
6. Fold in the grated carrots (be sure to squeeze the grated carrots between paper towels to remove excess liquid) and, if desired, the chopped walnuts or pecans. The carrot shreds will give the muffins that perfect moist texture, while the nuts add a little crunch.
7. Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.
8. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
9. While the muffins cool, it’s time to make the creamy frosting. In a medium bowl, beat together the softened cream cheese and butter until light and fluffy. Gradually add in the powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and creamy. If the frosting is too thick, you can add a teaspoon of milk to reach your desired consistency.
10. Once the muffins have completely cooled, generously spread or pipe the cream cheese frosting on top of each muffin. You can decorate them with a sprinkle of cinnamon, more chopped nuts, or even a few shavings of dark chocolate to add extra flair. Enjoy!

Notes

• If using freshly grated carrots, squeeze excess liquid after grating. Add grated carrots on a few sheets of paper towels and squeeze over the sink to remove excess liquid from the carrots. This will help keep the muffins moist and fluffy.
• If you happen to have leftovers (though unlikely!), you can store them in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

The post Sourdough Carrot Cake Muffins appeared first on .

If you’re a chocolate lover, our No Bake Mini Chocolate Cheesecakes and Peppermint Hot Chocolate Cookies will be a family favorite in your kitchen and you’ll love this easy Triple Chocolate Cinnamon Rolls recipe too.

WHY YOU’LL LOVE THeSe Triple Chocolate Cinnamon Rolls

• Triple Chocolate Goodness: The combination of rich chocolate in the dough, the sweet chocolate filling, and the decadent chocolate cream cheese frosting is a dream come true for chocolate lovers. 
• Spiced Sweetness: The hint of cinnamon adds a warm, spiced flavor that perfectly complements the chocolate, creating a cozy and indulgent experience.
• Irresistibly Gooey: Each bite is a delightful mix of gooey chocolate and soft, fluffy dough, making them impossible to resist, especially when they’re fresh and warm.

INGREDIENTS

All-Purpose Flour- The base of this easy triple chocolate cinnamon roll recipe.

Cocoa Powder– The chocolate flavor in the dough and in the filling.

Rapid Rise Yeast- Help the rolls rise since there is no active starter used or a leavening agent.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Butter– This will not only result in a better texture but also a better flavor.

Cane Sugar- The sweetness of this cinnamon roll dough.

Light Brown Sugar- The warm and deeper sweetness of filling.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Chocolate Chips- More chocolate is added to the cream cheese frosting.

Vanilla Extract- Adds a hint of vanilla and sweetness to the icing.

Softened Cream Cheese- The show topper (get it?).

Powdered Sugar- This adds great flavor to the cream cheese frosting.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Cinnamon Roll Dough

1. Whisk together 2 cups flour, cocoa powder, sugar, yeast, and salt in a large mixing bowl. Set aside.
2. In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely.
3. Pour into the dry ingredients with the egg and combine using a wooden spoon.
4. Add in 2 more cups of flour and mix. At this point, it should turn pretty thick and sticky.
5. Add in 1/2 cup of flour and mix again. The dough should now turn shaggy and become difficult to stir. Set the wooden spoon to the side and use your hands to mix and knead the dough.
6. It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth, soft, and tacky mass.
7. Press a clean finger into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
8. While the dough rests, combine all filling ingredients in a small bowl. It will be a thick filling. Set it aside.
9. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
10. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Using a rolling pin, roll it into a 10×15 inch rectangle.
11. Spread the filling evenly, leaving a 1/2 inch around the dough.
12. Working from the 15-inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze to compact the log of dough.
13. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
14. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
15. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
16. Place the rolls in a buttered or parchment-lined 9×13 dish (you could also use two 9″ round pans, placing 6 rolls in each). It’s ok if all of the rolls are touching.
17. Place in a warm spot and cover with a towel to rise for 1 hour.
18. After an hour, check on the rolls. They should have doubled in size and now take up the entire dish.
19. Preheat the oven to 350F. Bake for 20-25 minutes or until the tops are a light golden brown. While they cool, make the icing.

Chocolate Cream Cheese Icing

1. Using a microwave-safe bowl, add the chocolate chips and butter. Heat in 30-second increments, stirring, until smooth. Set aside.
2. In a separate bowl, combine the room-temperature cream cheese and butter and use a fork to mash the two together.
3. Add the melted chocolate and vanilla and combine with the same fork.
4. Next, add the powdered sugar mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
5. Spread onto the warm rolls. Enjoy!

Tips/Storing these Triple Chocolate Cinnamon Rolls

Fast rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof. 

Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.

Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

Easy Triple Chocolate Cinnamon Rolls

---

• Author: Michelle Powell
• Total Time: 1 hour 42 minutes
• Yield: 12 rolls

Pin Recipe

Print Recipe

Description

Make these easy Triple Chocolate Cinnamon Rolls for the chocolate lovers in your life! These rolls are soft and fluffy, with a rich, gooey filling and a delicious chocolate cream cheese frosting. They’re perfect for breakfast or as a dessert. These are truly a chocolate lover’s dream come true!

---

Ingredients

Cinnamon Roll Dough

• 4 1/2 – 5 cups all-purpose flour
• 1/3 cup organic granulated sugar
• 2 packets rapid-rise yeast (about 4 1/2 tsp)
• 1 tsp salt
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups water, warm
• 6 tbsp unsalted butter
• 1 large egg

Filling

• 1/4 cup unsalted butter, room temp
• 1/2 cup light brown sugar, packed
• 1 tbsp cinnamon
• 1 tbsp unsweetened cocoa powder

Chocolate Cream Cheese Icing

• 4 oz cream cheese, room temp
• 1/4 cup unsalted butter, room temp
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 1/2 cup chocolate chips, melted
• 1 tbsp butter, melted (for chocolate chips)

Cook Mode Prevent your screen from going dark

---

Instructions

Cinnamon Roll Dough

1. Whisk together 2 cups flour, cocoa powder, sugar, yeast, and salt in a large mixing bowl. Set aside.
2. In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely.
3. Pour into the dry ingredients with the egg and combine using a wooden spoon.
4. Add in 2 more cups of flour and mix. At this point, it should turn pretty thick and sticky.
5. Add in 1/2 cup of flour and mix again. The dough should now turn shaggy and become difficult to stir. Set the wooden spoon to the side and use your hands to mix and knead the dough.
6. It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth, soft, and tacky mass.
7. Press a clean finger into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
8. While the dough rests, combine all filling ingredients in a small bowl. It will be a thick filling. Set it aside.
9. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
10. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Using a rolling pin, roll it into a 10×15 inch rectangle.
11. Spread the filling evenly, leaving a 1/2 inch around the dough.
12. Working from the 15-inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze to compact the log of dough.
13. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
14. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
15. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
16. Place the rolls in a buttered or parchment-lined 9×13 dish (you could also use two 9″ round pans, placing 6 rolls in each). It’s ok if all of the rolls are touching.
17. Place in a warm spot and cover with a towel to rise for 1 hour.
18. After an hour, check on the rolls. They should have doubled in size and now take up the entire dish.
19. Preheat the oven to 350F. Bake for 20-25 minutes or until the tops are a light golden brown. While they cool, make the icing.

Chocolate Cream Cheese Icing

1. 1. Using a microwave-safe bowl, add the chocolate chips and butter. Heat in 30-second increments, stirring, until smooth. Set aside.
   2. In a separate bowl, combine the room-temperature cream cheese and butter and use a fork to mash the two together.

1. 1. Add the melted chocolate and vanilla and combine with the same fork.

1. 1. Next, add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.

1. 1. Spread onto the warm rolls. Enjoy!

Notes

• Fast rise tip- preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof.
• Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.
• Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

• Prep Time: 20 minutes
• Cook Time: 22 minutes

The post Easy Triple Chocolate Cinnamon Rolls appeared first on .

I love a good quiche recipe. The crust is light, buttery, and flaky while the filling is super savory and satisfying. It is loaded with ham, eggs, spinach, and cheese. If you are looking for a crustless quiche recipe, check out my crustless onion quiche with caramelized onions and goat cheese. It’s another favorite too.

My family enjoys these Mini Ham And Cheese Quiches year round but we always have it in the springtime around Easter. We often have it for brunch with a side of my Gluten Free Blueberry Pancakes or Gluten-Free Blueberry Lemon Poppy Seed Muffins. It is a perfect dish to bring to a holiday gathering or baby shower. It’s perfect when you need a quick meal or need to bring a dish somewhere.

WHY YOU’LL LOVE These Mini Ham And Cheese Quiches

Healthy + Nutritious. These Mini Ham And Cheese Quiches are packed with protein and healthy fats to keep you satisfied longer. The quiche filling is rich in protein with eggs, ham, spinach, and cheese.

Loaded with Flavor. This quiche packs loads of flavor from the salty ham, cheesy cheddar, fresh veggies, and spices. It is so tasty, and every bite is savory. The egg custard texture of the dish will melt in your mouth.

Great for the Holidays. This is a wonderful dish to serve for the holidays. It comes together easily and preps nicely, and would make a great compliment to your Christmas or Easter meals. It also freezes very well to enjoy at a later date.

INGREDIENTS

Pie Dough: You can use store-bought or homemade gluten-free pie crust from this recipe. Bring to room temperature before rolling.

Cheese: I prefer cheddar or gruyere. The subtle nutty flavor complements the eggs nicely.

Whole Milk: I prefer whole milk for an extra creamy texture, but a dairy-free option works too.

Heavy Cream: This is essential for a custard-like egg filling.

Onion: Any type of onion may be used and it can be raw or cooked.

Fresh Spinach: Chop up the spinach before measuring. In a pinch, 1/4 cup frozen spinach (defrosted and well-drained) can be used.

Ground Cayenne: This spice adds a little depth of flavor. Paprika is a good substitute or you can omit the extra spice.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Roll out pie crusts and use a 4-inch round cookie cutter to cut circles. Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in the muffin tin and press gently into the bottom and sides of each cup. Place the muffin tin in the freezer while preparing the filling. Place leftover pie dough in the refrigerator before making the next batch (the recipe yields about 16 to 18).
2. Preheat oven to 375° F.
3. In a large bowl, whisk eggs, milk, cream, salt, pepper, and cayenne (if using). Stir in chopped spinach, chopped onion, chopped ham, and shredded cheese. Set aside.
4. Remove the muffin tin from the freezer and fill each cup with egg filling using a 1/4 cup. Leave about 1/4-inch of room at the top as the filling will puff up a little as it bakes.
5. Bake mini quiches at 375° F for 25 to 30 minutes or until the centers are set and the edges start to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm. Enjoy!

VARIATIONS

Meat: Substitute ham with 1 cup cooked meat of your preference, such as sausage or bacon.

Cheese: Substitute cheddar with Swiss, shredded gruyere, or gouda. Crumbled goat cheese or feta also works.

Vegetarian: Omit the ham and add an extra cup of chopped vegetables, such as broccoli or bell pepper.

Make it dairy-free: To make this recipe dairy-free, sub whole milk for your favorite dairy-free milk, omit the heavy cream for coconut heavy cream, and use your favorite vegan butter and vegan cheese for the filling.

Storage

Store in an airtight container in the refrigerator for up to 3 days. 

Freeze after the quiches have cooled completely. Place in an airtight container or freezer bag with parchment paper between layers. Reheat at 350 F for 5 to 10 minutes. If they are frozen, the baking time will be 10 to 15 minutes.

These awesome Mini Ham And Cheese Quiches pair well with these Gluten Free Blueberry Pancakes or Gluten-Free Blueberry Lemon Poppy Seed Muffins for an amazing breakfast.

Mini Ham And Cheese Quiches

---

• Author: Michelle Powell
• Total Time: 40 minutes
• Yield: 16 mini quiches

Pin Recipe

Print Recipe

Description

These bite-sized Mini Ham And Cheese Quiches are portable, rich in protein, and filled with fresh vegetables, and savory cheese. Perfect for meal prep and on-the-go mornings, these customizable egg muffins are a healthy and delicious way to enjoy breakfast.

---

Ingredients

• 2 pie crusts, store-bought is fine
• 1 tbsp butter
• 4 large eggs, room temperature
• 3/4 cup whole milk
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/2 tsp pepper
• Dash cayenne, optional
• 1 cup fresh spinach, finely chopped
• 1/2 cup onion, chopped, about half a large onion
• 1 cup cooked ham, diced
• 1 cup mild cheddar cheese, shredded

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roll out pie crusts and use a 4-inch round cookie cutter to cut circles. Lightly grease a standard 12-cup muffin tin with the butter. Place dough circles in the muffin tin and press gently into the bottom and sides of each cup. Place the muffin tin in the freezer while preparing the filling. Place any leftover pie dough in the refrigerator before making the next batch (the recipe yields about 16 to 18 egg muffins).
2. Preheat oven to 375° F.
3. In a large bowl, whisk eggs, milk, cream, salt, pepper, and cayenne (if using). Stir in chopped spinach, chopped onion, chopped ham, and shredded cheese. Set aside.
4. Remove the muffin tin from the freezer and fill each cup with egg filling. Leave about ¼-inch of room at the top as the filling will puff up a little as it bakes.
5. Bake mini quiches at 375° F for 25 to 30 minutes or until the centers are set and the edges start to brown. Let the quiches cool in the pan for 10 minutes before removing them and serving warm. Enjoy!

Notes

• Don’t skip this step: Freeze the pie crust in the muffin tin before adding the filling. This prevents the crust from shrinking and makes it a sturdy base for the egg filling. Plus, it makes for a crispy crust!
• Store in an airtight container in the refrigerator for up to 3 days.
• Freeze after the quiches have cooled completely. Place in an airtight container or freezer bag with parchment paper between layers. Reheat at 350 F for 5 to 10 minutes. If they are frozen, the baking time will be 10 to 15 minutes.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

The post Mini Ham And Cheese Quiches appeared first on .

WHY YOU’LL LOVE THESE Homemade Sourdough Cinnamon Rolls

Easy No Fuss Recipe. These homemade sourdough cinnamon rolls are soft, fluffy, gooey, and moist cinnamon rolls. Plus, they are no fuss and quick to make. That’s exactly what you get with this recipe.

Cream Cheese Frosting. This mouth-watering silky cream cheese icing pairs perfectly with the soft and fluffy cinnamon rolls.

Great Use For Sourdough Discard. This is a great recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Using sourdough should add some tanginess and depth to the flavor of your cinnamon rolls, but they should not be sour.

INGREDIENTS

All-Purpose Flour- The base of this easy cinnamon roll recipe.

Rapid Rise Yeast- Help the rolls rise since there is no active starter used or a leavening agent.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Butter– This will not only result in a better texture but also a better flavor.

Cane Sugar- The sweetness of these cinnamon rolls.

Light Brown Sugar- The warm and deeper sweetness of these cinnamon rolls.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Unfed Sourdough Starter or Active Starter- A fabulous way to use that excess discard from your sourdough.

Vanilla Extract- Adds a hint of vanilla and sweetness to the icing.

Softened Cream Cheese- The show topper (get it?).

Powdered Sugar- This adds great flavor to the cream cheese frosting.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

Prepare the Sourdough Cinnamon Rolls Dough

1. Using a wooden spoon, combine the 2 cups flour, 1/ 3 cup sugar, yeast, and 1 tsp salt in a large mixing bowl. Set aside.
2. Whisk together the 1/2 cup sourdough starter and egg in a medium bowl. Set aside.
3. Combine 1 cup of water and 6 tablespoons (individually cut) of butter in a heat-safe bowl. Heat in the microwave for 35 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely. If it’s too hot, it will kill the yeast.
4. Pour the wet ingredients (water/butter and sourdough mixture) into the dry ingredients and mix with a wooden spoon.
5. Add in 2 more cups of flour and mix. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. It should turn into a smooth mass that’s soft and tacky.
6. With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
7. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
8. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10×15 inch rectangle using a rolling pin.
9. Spread the room temperature butter into a thin and even layer, leaving about a 1/2 inch border all around the outside of the dough.
10. Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.
11. Working from the 15-inch end of the dough, roll it up into a log.
12. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
13. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
14. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
15. Place the rolls in a buttered or parchment-lined 9×13 dish and place the rolls in a warm spot and cover them with a towel to rise for 50 minutes to 1 hour.  Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof (this is what I do).
16. Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish.
17. Bake for 18-22 minutes or until the tops are a light golden brown. While they cool, make the icing.

Prepare the cream cheese icing

1. Place the 4 oz softened cream cheese, 4 tbsp room-temperature butter, and 2 tsp vanilla in a bowl and use a fork to mash them together.
2. Add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
3. Spread onto the warm rolls and enjoy!

Tips/STORAGE

Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s okay. Follow the same baking instructions.

Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

WHAT IS SOURDOUGH DISCARD?

Sourdough discard is the portion of the starter removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting, you can end up with a lot of discard and that’s where sourdough discard recipes like this Sourdough Discard Banana Bread come in handy!

Prefer a no-yeast sourdough cinnamon roll recipe? Try these No Yeast Easy Sourdough Cinnamon Rolls. The dough texture is so buttery and seriously so good!

Homemade Sourdough Cinnamon Rolls

---

• Author: Michelle Powell
• Total Time: 1 hour 42 minutes
• Yield: 12 rolls

Pin Recipe

Print Recipe

Description

These Homemade Sourdough Cinnamon Rolls are the softest, fluffiest, most flavorful, and ooey-gooey cinnamon rolls! This recipe uses sourdough starter for natural leavening, creating the perfect texture. Plus, they come together with simple pantry staples and are easy to throw together the same day or the night before and bake up the next morning. 

---

Ingredients

Cinnamon Roll Dough

• 4– 4 1/4 cups all-purpose flour
• 1/3 cup organic granulated sugar
• 1 tsp salt
• 2 packets rapid-rise yeast (about 4 1/2 tsp)
• 1 cup water, warm
• 6 tbsp unsalted butter
• 1 large egg
• 1/2 cup sourdough starter (active or discard)

Filling

• 4 tbsp unsalted butter, room temp
• 1/2 cup light brown sugar, packed
• 1 tbsp cinnamon

Cream Cheese Icing

• 4 oz cream cheese, room temp
• 4 tbsp unsalted butter, room temp
• 1 cup powdered sugar
• 2 tsp vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

Cinnamon Roll Dough

1. Using a wooden spoon, combine the 2 cups flour, 1/ 3 cup sugar, yeast, and 1 tsp salt in a large mixing bowl. Set aside.
2. Whisk together the 1/2 cup sourdough starter and egg in a medium bowl. Set aside.
3. Combine 1 cup of water and 6 tablespoons (individually cut) of butter in a heat-safe bowl. Heat in the microwave for 35 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely. If it’s too hot, it will kill the yeast.
4. Pour the wet ingredients (water/butter and sourdough mixture) into the dry ingredients and mix with a wooden spoon.
5. Add in 2 more cups of flour and mix. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough. It should turn into a smooth mass that’s soft and tacky.
6. With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
7. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
8. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 10×15 inch rectangle using a rolling pin.
9. Spread the room temperature butter into a thin and even layer, leaving about a 1/2 inch border all around the outside of the dough.
10. Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.
11. Working from the 15-inch end of the dough, roll it up into a log.
12. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
13. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
14. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
15. Place the rolls in a buttered or parchment-lined 9×13 dish and place the rolls in a warm spot and cover them with a towel to rise for 50 minutes to 1 hour.  Quick rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof (this is what I do).
16. Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish.
17. Bake for 18-22 minutes or until the tops are a light golden brown. While they cool, make the icing.

Cream Cheese Icing

1. Place the 4 oz softened cream cheese, 4 tbsp room-temperature butter, and 2 tsp vanilla in a bowl and use a fork to mash them together.
2. Add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
3. Spread onto the warm rolls and enjoy!

Notes

• Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.
• Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

• Prep Time: 20 minutes
• Cook Time: 22 minutes

The post BEST Homemade Sourdough Cinnamon Rolls appeared first on .

These delectable paleo blueberry pancakes are a must on your breakfast table. They come together very easily using many pantry staple ingredients. Topped with butter and drizzled with maple syrup, they will melt in your mouth. I love serving them with a side of bacon or my Crustless Onion Quiche making a fantastically filling breakfast or brunch on the weekends. 

WHY YOU’LL LOVE THESE Fluffy Paleo Blueberry Pancakes

• Delicious Flavor. These fluffy paleo blueberry pancakes are so good no one will even know they are dairy free and gluten-free. The soft and fluffy texture along with the golden-brown edges bursting with fresh blueberry flavors is to die for.
• Customizable. Don’t you just love recipes that you can make your own? These pancakes are just that. You can swap out several ingredients or add them to the recipe. Want to add a handful of nuts? Go ahead. Want to use blueberry syrup instead of maple syrup? These pancakes taste amazing with either. Please see the substitution/variation section for more ideas.
• Kid Friendly. I’ve never met a kid who didn’t like pancakes, and these are no exception. I have three taste testers at home, and they love them. They are also great and easy to travel with as a mid-day snack when you’re out and about.

INGREDIENTS

Almond, Tapicoa, and Coconut Flour- These three flour combo make for a delicious texture and taste while keeping these pancakes paleo.

White Wine Vinegar- The secret ingredient to make these pancakes fluffy.

Almond Milk- The dairy free milk keeps these pancakes paleo and a creamy rich texture.

Egg- Binds everything together to create these delicious pancakes.

Maple Syrup- Adds natural sweetness to the pancakes.

Blueberries- Fresh blueberries are ideal but frozen can also be used.

Salt- Helps balance out all the flavors and sugar.

Baking Soda- Help the pancakes puff up and aid in the light, fluffy texture.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

1. Combine all the dry ingredients (minus the blueberries) in a medium bowl.
2. In a smaller bowl, whisk all the wet ingredients. Add the wet ingredients to the dry bowl and whisk until well combined. The batter will be thicker.
3. Fold in the blueberries and set the batter aside.
4. Heat a skillet on low/medium-high heat and coat with butter or spray oil.
5. Spoon the batter onto the skillet, keeping your pancakes roughly 3-4 inches in size. Let them cook for 2-3 minutes, then flip and cook for 1-2 minutes.
6. Serve immediately with maple syrup and butter. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Use chocolate chips. Have a chocolate lover in the house? A handful of chocolate chips thrown into the batter will add an extra sweet chocolate delight to these pancakes.
• Nutty goodness. Add a handful of chopped walnuts, or pecans to give these pancakes a little crunch to complement the softness.
• Fruity Twist. Don’t have blueberries around? Not a big blueberry fan? You can easily swap for sliced bananas, chopped strawberries, raspberries, or blackberries.
• Add a topping. Butter and maple syrup are staple toppings for pancakes, but there are also a variety of other options. Coconut whipped cream, honey, additional blueberries, or even blueberry syrup make delicious toppings.

TIPS

• Don’t overmix the batter. Stir the ingredients until combined and incorporated.
• If you want a thinner pancake batter, add 1-2 tablespoons of water to thin it out.
• Gently fold blueberries into the batter using a spatula. This will help make sure they don’t get smooshed.
• Use a well-greased pan or skillet. Cook the pancakes on medium-low heat so as too not to burn them.
• Use a spoon or measuring cup when pouring the batter into the pan. This helps make sure the pancakes have an even thickness.
• The pancakes are ready to flip when the bubbles have formed on the top of the pancakes and start to pop leaving small holes behind. This should be 1-2 minutes after the batter is poured into the skillet.
• Do not press down on the pancakes with your spatula while cooking; this can squeeze out moisture and produce a drier pancake.
• Use fresh blueberries, if possible. Frozen are fine to use in place too.

STORAGing Fluffy Paleo Blueberry Pancakes

Once cooled, place any leftover pancakes into an airtight sealed container or resealable bag, then place in the refrigerator for up to 3 days.

To reheat, take leftover pancakes out of a container or bag and heat in the microwave to your desired temperature.

To freeze, place leftover pancakes in a freezer-friendly bag or container for up to 3 months.

Fluffy Paleo Blueberry Pancakes

---

• Author: Michelle Powell
• Total Time: 15 minutes
• Yield: 8 pancakes
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

Looking for the perfect healthy answer to your pancake cravings? These Fluffy Paleo Blueberry Pancakes are it! These delicious grain-free pancakes will rival any regular pancakes. They are made moist, fluffy, and with amazing texture. Enjoy them with maple syrup, or your favorite pancake toppings.

---

Ingredients

Dry Ingredients

• 1/2 cup almond flour
• 1/3 cup tapioca flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup blueberries, fresh or frozen (thawed)

Wet Ingredients

• 4 large eggs
• 1/4 cup almond milk
• 1 tbsp maple syrup
• 1 tsp white wine vinegar
• 1 tsp vanilla extract
• butter or spray oil to coat the skillet

 

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine all the dry ingredients (minus the blueberries) in a medium bowl.
2. In a smaller bowl, whisk all the wet ingredients. Add the wet ingredients to the dry bowl and whisk until well combined. The batter will be thicker.
3. Fold in the blueberries and set the batter aside.
4. Heat a skillet on low/medium-high heat and coat with butter or spray oil.
5. Spoon the batter onto the skillet, keeping your pancakes roughly 3-4 inches in size. Let them cook for 2-3 minutes, then flip and cook for 1-2 minutes.
6. Serve immediately with maple syrup and butter. Enjoy!

Notes

• Using super fine almond flour from blanched almonds is ideal for any paleo baking.
   
• The vinegar is essential to this recipe as it helps to make the pancakes fluffy, but you can use any type of vinegar.
   
• Easily freeze the leftover pancakes or double the recipe for an easy breakfast. Then, toast or warm them up in the microwave when desired.

• Prep Time: 10 minutes
• Cook Time: 5 minutes

The post Fluffy Paleo Blueberry Pancakes appeared first on .