With only three ingredients and minimal prep, this homemade lemon pepper seasoning comes together quickly and tastes fresher than anything you’ll find at the store. It’s perfect for chicken, fish, pork, veggies, and even salads and salad dressings.

Once you start making your own lemon pepper seasonings, you may never go back to store-bought again.

I have become the woman who prefers to make everything from scratch. Sure, it takes a little time, but I personally adore knowing exactly what is in a recipe.

Lemon and Pepper Seasoning

Making your own spice blends just makes sense. Not only do they taste better, but you can control exactly what goes into them.

This lemon pepper seasoning has a fresh, vibrant flavor that store-bought versions just can’t match. The citrusy lemon wakes everything up, while the pepper adds just the right amount of bite. It’s one of those blends you’ll find yourself reaching for again and again.

Plus, it’s budget-friendly, easy to make, and keeps well, so you can always have it on hand.

What is Lemon Pepper Seasoning?

Lemon pepper seasoning is a simple blend made from dried lemon zest, black pepper, and salt. It’s known for its bright citrus flavor paired with a bold peppery kick.

The lemon enhances the savory flavors in food, making dishes taste more vibrant without needing extra salt. That’s why this blend works so well on everything from meats to vegetables.

Why Make A Homemade Seasoning Blend

Making your own spice blends is one of the easiest ways to upgrade your cooking.

Homemade blends like this lemon pepper seasoning taste fresher, cost less, and let you control the balance of flavors. Want it more peppery? Add more pepper. Prefer a stronger lemon flavor? Adjust the zest.

Many people are intolerant to citric acid, and this is a nice way to get the citrus flavor without it. 

Health Benefits of Lemon Pepper Seasoning

Lemon pepper seasoning can also help you cut back on sodium. The citrus flavor naturally enhances saltiness, so you may find you need less salt overall.

Lemon also contains compounds that support metabolism, making this a flavorful way to keep meals lighter without sacrificing taste.

Ingredients in the Best Lemon Pepper Seasoning

This homemade lemon pepper seasoning keeps things simple with just a few pantry staples. Find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Lemon – Zest/lemon peel from fresh lemons brings that signature citrus flavor. Drying it intensifies the taste and helps it store well.
• Black peppercorns – Freshly ground pepper gives the best bold, peppery flavor.
• Salt – Enhances all of the flavors and helps prevent clumping.

How to Make Lemon Pepper Seasoning

This lemon and pepper seasoning is easy to make and comes together in just a few simple steps.

Start by preheating your oven to its lowest setting. Spread the lemon zest and peppercorns separately on a baking sheet lined with parchment paper.

Bake until the lemon zest is completely dry and slightly deepened in color. Once cooled, grind the peppercorns, then pulse together with the dried lemon zest and salt in a spice grinder, your food processor or blender, or even using a mortar and pestle.

That’s it. Your homemade lemon pepper seasoning is ready to use right away.

Storage

Store your lemon pepper seasoning in an airtight container in a cool, dry place.

If you notice clumping, it’s usually from moisture. You can add a few dried beans to the container to help absorb excess moisture and keep your seasoning free-flowing.

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Best Uses for Lemon Pepper Seasoning

This is one of those blends that works on just about everything. Be sure to check out these Lemon Pepper Wings and my Lemon Pepper Chicken Recipe, pictured above. 

Use your lemon pepper seasoning on:

• Chicken wings,(Lemon Pepper Chicken Wings?! Yum!) chicken thighs, or grilled chicken
• Fish and seafood like salmon or shrimp
• Pork chops or tenderloin
• Roasted vegetables, green beans, or potatoes
• Fresh salads or simple greens
• Steak for a subtle boost of flavor

The lemon brightens everything up, while the pepper adds depth without overpowering the dish.

Love Lemon Recipes?

If you love lemon as much as I do, you know how it instantly brightens any dish. Here are a few more favorites to try:

• Lemon Brownies (pictured above)
• Lemon Raspberry Bread
• Crinkled Lemon Whippersnapper Cookies
• Winter Fruit Salad with Lemon Dressing
• Lemon Icebox Pie

Find ALL of my recipes that use lemon right here.

This lemon and pepper seasoning is one of those little kitchen staples that makes a big difference. It’s quick to make, easy to customize, and works on just about everything. Don’t be surprised if it becomes your go-to seasoning in no time.

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Homemade Lemon Pepper Seasoning

The lemon pepper spice is so simple to make with only 3 ingredients and a little prep, and it is delicious on all types of chicken recipes such as wings, thighs, tenders, and more!

Course Dressings, Sauce & Marinades, Seasoning Mixes & Spice Blends

Cuisine American

Keyword fresh lemon, homemade lemon pepper, how to make lemon pepper seasoning, Lemon Pepper Seasoning, lemon pepper spice, recipe

Prep Time 3 minutes minutes

Cook Time 35 minutes minutes

Total Time 38 minutes minutes

Servings 1 serving

Calories 36kcal

Author Michaela Kenkel

Equipment

• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Reynolds Kitchens Non-Stick Parchment Paper 
• 13×18 Half Sheet Pan
• Mortar and Pestle Set

Ingredients

• ¼ cup lemon zest about 2-3 lemons
• 1 Tablespoon black peppercorns
• ½ Tablespoon kosher salt

Instructions

• Preheat the oven to the lowest setting. (170 degrees F) Line a cookie sheet with parchment paper.
• Spread the lemon zest onto one section of the prepared baking sheet in an even layer, taking care there aren’t any clumps. Place the peppercorns on the sheet in another section, keeping them separated from the lemon.
• Bake until the lemon is completely dry. Approximately 30-40 minutes. You will be able to tell because the color will deepen and it will be crunchy, not soft.
• Transfer the peppercorns to a small food processor or spice grinder. Pulse them until they are finely ground.
• Add in the dried lemon zest and salt and give a quick pulse to combine everything. 

Notes

This recipe makes about 3 Tablespoons. The nutrititional information is for the total amount. 

 

Store your lemon pepper seasoning in an airtight container in a cool, dry place.

If you notice clumping, it’s usually from moisture. You can add a few dried beans to the container to help absorb excess moisture and keep your seasoning free-flowing.

Nutrition

Serving: 1serving | Calories: 36kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3492mg | Potassium: 172mg | Fiber: 5g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 1mg

This recipe was originally posted on March 3, 2022. It has been updated to improve user experience and reshared on April 7, 2026.

The post Homemade Lemon Pepper Seasoning appeared first on An Affair from the Heart.

If you have ever wondered how bakeries get that smooth, shiny chocolate finish, this is it. And once you make it yourself, you will never serve a plain brownie again.

Chocolate ganache sounds fancy, but it’s one of the simplest dessert upgrades you can make. With just three ingredients, you get a silky, glossy chocolate topping that transforms everything it touches — brownies, cakes, ice cream, fresh fruit, or honestly… a spoon.

If you’ve ever wondered how bakeries get that smooth, fudgy layer on top of desserts, this is it. And once you make it once, you’ll never look at a plain brownie the same way again.

Chocolate Ganache

You are going to love how simple this is. It feels fancy when you say the word ganache, but it is really just melted chocolate and cream stirred together until smooth. That is it. It comes together quickly, makes any dessert look impressive, and tastes like something from a bakery case. Whether you make brownies from scratch or from a box, this one little step instantly upgrades them. It is rich, smooth, and just indulgent enough to make people think you went to extra effort when really you did not.

What Is Chocolate Ganache?

Chocolate ganache is a simple mixture of chocolate and warm cream stirred together until smooth and glossy. The cream melts the chocolate, creating a rich, velvety texture that firms up as it cools.

In this version, we add just a splash of whiskey or dark rum (or strong coffee if you prefer) to deepen the flavor and give it that little “something extra” that makes people ask what your secret is.

Ingredients in this Chocolate Ganache Recipe

The complete measurements and instructions can be found in the printable recipe card at the bottom of this post.

• Semi-sweet squares or chocolate chips – Either works beautifully. Use good-quality chocolate for the best flavor. If you use milk chocolate, please note that you will get a softer set.
• Heavy whipping cream – This melts the chocolate and creates that smooth, silky texture.
• Whiskey or dark rum – A small splash deepens the chocolate flavor without overpowering it. If you prefer not to use alcohol, substitute strong dark coffee.

How to Make Chocolate Ganache

In a saucepan over low heat, combine the semi-sweet chocolate and heavy cream. Stir constantly as the chocolate melts, so it does not scorch. Keep the heat low and be patient. Once the mixture is completely melted and smooth, remove it from the heat.

Whisk in the whiskey or dark rum, or dark coffee if using. You will notice the ganache turn beautifully glossy as you stir.

Pour it directly over brownies, cake, or your dessert of choice. Spread gently if needed, then refrigerate until it sets into a smooth, fudgy topping.

How to Store Chocolate Ganache

Chocolate ganache stores beautifully, which makes it perfect for planning. Once it has cooled completely, transfer it to an airtight container and refrigerate. It will firm up as it chills and can be stored in the refrigerator for up to 4 to 5 days.

When you are ready to use it again, gently reheat it over low heat on the stovetop, stirring constantly until it becomes smooth and pourable. You can also warm it in short intervals in the microwave, stirring between each one. Be careful not to overheat, as chocolate can scorch quickly.

If you have already spread the ganache over a dessert, store the finished dessert covered in the refrigerator until ready to serve. Let it sit at room temperature for a bit before slicing so the ganache softens slightly for that smooth, fudgy texture.

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Can I use this recipe to make white chocolate ganache?

Yes, you can make white chocolate ganache the same way, using the same gentle stovetop method and stirring constantly until smooth and glossy. The important difference is the ratio of chocolate to the amount of cream. Because white chocolate is softer and sweeter than semi-sweet chocolate, you need more chocolate and less cream for it to set properly. A good guideline is about three parts white chocolate to one part heavy cream if you want it pourable but still able to firm up nicely. I would skip the whiskey or rum in this version, and if you want to add flavor, a splash of vanilla or a little citrus zest works much better with white chocolate.

Tips for Perfect Ganache

• Keep the heat low; chocolate burns quickly.
• Stir gently and consistently.
• If it looks slightly separated, keep whisking; it will come together.
• For a thinner glaze, add an extra tablespoon or two of warm cream.
• For thicker ganache (for piping or truffles), reduce the cream slightly.

Ways to Use Chocolate Ganache

Chocolate ganache is one of those back-pocket recipes you will reach for again and again. Spoon it over brownies for a bakery-style finish, pour it over a cake or cheesecake for a glossy top, or drizzle it over ice cream for an instant hot fudge moment. It is perfect for dipping fresh strawberries, bananas, or chocolate truffles, for spreading on chocolate cupcakes, donuts, or simply letting it set and slicing into thick, chocolate bars. Honestly, it is also very good straight from the bowl with a spoon. I will not judge.

There is something timeless about finishing a dessert with chocolate ganache. It is simple, dependable, and always impressive. Whether you are topping a pan of brownies for a family gathering or dressing up a cake for something special, this easy three-ingredient recipe is one you will come back to again and again. Once you see how quickly it comes together and how beautiful that mirror glaze is, you may find yourself looking for excuses to pour chocolate over everything.

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How To: Make Chocolate Ganache

Only three ingredients and you can make this delectable dessert topping. Perfect for brownies, cakes, ice cream, dipping fruit or just eating with a spoon!

Cuisine American

Keyword How To: Make Chocolate Ganache

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18 ounces

Calories 2160kcal

Author Michaela Kenkel

Ingredients

• 12 ounces of semi sweet chocolate squares or chips
• 1/2 cup of heavy cream
• 1 Tablespoon whiskey or dark rum substitute dark coffee

Instructions

• Melt chocolate and cream in a pan over low heat, stirring constantly.
• When melted and smooth, remove from heat. Whisk in whisky.
• Pour over the top of dessert and place in the fridge until set.

Nutrition

Serving: 1 | Calories: 2160kcal | Carbohydrates: 221g | Protein: 18g | Fat: 145g | Saturated Fat: 88g | Polyunsaturated Fat: 50g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 70mg | Fiber: 20g | Sugar: 189g

This recipe was originally posted on October 17, 2017. It has been updated to improve user experience and reshared on February 12, 2026.

The post How To Make Chocolate Ganache appeared first on An Affair from the Heart.

I hold a special place in my heart for the Florida Keys. I have been a few times, and one of the many things I love about it is the key lime pie. There is something about that whole combination. The buttery graham cracker crust and that slightly tangy, creamy filling. When it’s done right, there isn’t much that can compete. I love to try and get that similar flavor into other recipes, and I think I have been successful with these key lime pie cupcakes. 

Key Lime Cupcake Recipe

Bright, tangy, and perfectly balanced with a rich cream cheese frosting. They have that classic key lime flavor without being overly sweet, making them feel fresh and just a little indulgent. If you’re craving something citrusy, especially in the middle of winter or for a spring gathering, these cupcakes deliver that pop of sunshine in every bite. Plus, they are simple to make, use everyday ingredients, and come together quickly, which makes them just as suited for a casual weekend bake as they are for showers, holidays, or dessert tables.

Key Lime Cupcakes

If you’ve never had a key lime cupcake before, imagine the flavor of classic key lime pie turned into a soft, tender cupcake. The key lime cake itself is light and moist with a gentle citrus tang, not sharp or sour, but bright and refreshing. Lime juice and zest are baked right into the batter, giving each bite a subtle zing that keeps the sweetness in check.

The cupcakes are finished with a creamy key lime frosting made with cream cheese, adding richness and a smooth, slightly tangy contrast to the fluffy cake underneath. The result is a cupcake that feels balanced and fresh, with just enough sweetness to satisfy without feeling heavy.

Ingredients In Key Lime Cupcakes

​You can find the complete ingredients and instructions in the printable recipe card at the bottom of this post. 

For the Cupcakes:

• Salted butter – Adds richness and flavor; softened butter creams smoothly with the sugars.
• Granulated sugar & light brown sugar – The combination adds sweetness with a hint of depth and moisture.
• Eggs – Provide structure and help the cupcakes rise evenly.
• Sour cream – Keeps the cupcakes soft and tender while balancing the citrus.
• Lime juice & zest – fresh limes bring that unmistakable key lime flavor to the cake.
• All-purpose flour – The base that gives the cupcakes structure.
• Baking powder & baking soda – Work together to create a light, fluffy crumb.

For the Frosting:

• Butter & cream cheese – Create a smooth, creamy frosting with just enough tang.
• Powdered sugar – Sweetens and thickens the frosting.
• Lime juice & zest – Brightens the frosting and ties it perfectly to the cupcakes.

Optional toppings: add some graham cracker crumbs or graham cracker pieces to the top of each cupcake to make them taste even more like a key lime pie! Or top with key lime slices as decoration. 

How to Make this Lime Cupcake Recipe

Preheat the oven to 350°F. Line a cupcake tin with paper liners and set it aside.

Combine the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric mixer to cream the ingredients together for 2 minutes on medium speed. All the sugar should be dissolved.

Add the eggs and whisk for another 2 minutes, or until the eggs are fully incorporated with the creamed sugar. Whisk in the sour cream, lime zest, and lime juice.

Reduce the speed of your mixer. Gently whisk in the flour, baking powder, and baking soda until no clumps of dry ingredients remain in your batter.

Fill your cupcake liners with the batter and bake for 20 minutes. While the cupcakes are baking, you can assemble your frosting by whisking together the butter, cream cheese, powdered sugar, lime zest, and lime juice until smooth and creamy.

Once your cupcakes are done baking, remove them from the pan and let them cool on the counter for 30 minutes before frosting. Frost to your liking and enjoy!

Make Ahead & Storage

Because of the cream cheese frosting, these cupcakes should be stored in the refrigerator.

Refrigerator: Store in an airtight container for up to 4 days.

Serving: Enjoy straight from the fridge or let them sit at room temperature for 15–20 minutes before serving.

Unfrosted cupcakes can be baked a day ahead and stored covered at room temperature, then frosted just before serving.

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If you can’t wait to make this recipe for Key Lime Cupcakes, make sure you can find it. Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Key Lime Cupcakes

• Use room-temperature butter, eggs, and cream cheese for the smoothest batter and frosting.
• Freshly squeezed lime juice gives the best flavor, but bottled lime juice works just fine.
• Don’t overmix once the dry ingredients are added; mix just until combined to keep the cupcakes tender.
• Let the cupcakes cool completely before frosting so the cream cheese frosting holds its shape.

FAQs

• Can I use regular limes instead of key limes? Yes! Regular limes work perfectly and are often easier to find.
• Can I use unsalted butter? Absolutely! Just add about ¼ teaspoon of salt to both the cupcake batter and frosting.
• Do I need a piping bag? Not at all. A piping bag gives a more polished look, but a simple spatula works great if you’re short on time.

More Citrus Recipes To Love

I love baked goods that have fresh citrus – lime, lemon, orange – I love them all! When it comes to lime, take a peek at that Key Lime Slab Pie pictured above, these Key Lime Pie Bars, and this Key Lime Pie Smoothie, too! I just updated this Fresh Orange Cake recipe, and these Fresh Orange Bars and Orange Meltaway Cookies are fan favorites, as is this Grown Up Orange Julius.

Lemon is probably my favorite of all the citrus fruits, and I have so many lemon recipes on my website! Some of my favorites are these Lemon Brownies, Lemon Crumb Muffins, No Bake Lemon Icebox Pie, and these Chewy Glazed Lemon Cookies too.

These Key Lime Cupcakes are light, tangy, and creamy all at once. The kind of dessert that feels special anytime. Whether you’re baking for a crowd or just want a citrusy treat to brighten your week, this is a recipe you’ll come back to again and again.

The post Key Lime Cupcakes appeared first on An Affair from the Heart.

Pecan blondie bars give you everything you love about a slice of pecan pie in one rich, gooey bite. The brown sugar blondie base tastes like a warm caramel cookie, and the glossy pecan topping delivers that same sweet, crunchy, sticky-without-being-messy texture you get from classic pecan pie.

The best part is that you get all of that familiar flavor without the work of rolling a crust, blind baking, or worrying if your filling will set. These bars bake in layers right in the same pan, which means you still get that nostalgic pecan pie taste, only in a much simpler, more reliable, and very snackable form. Giving you that taste of Thanksgiving that everyone loves, anytime of the year!

Pecan Blondies

This easy recipe gives you the best parts of pecan pie in a bar format, and it is as easy as stirring together a simple blondie batter. The texture is everything you want. Soft, fudgy blondies on the bottom and perfectly crunchy pecans on top. The topping sets up into that classic candied shell, so every bite is sweet, buttery, and just a little sticky in the best way. They also stay fresh for days, so you can make them ahead without stress. And honestly, they are the kind of dessert that makes people ask for the recipe before they even finish their piece.

If you love a good pie bar, be sure to check out my Pumpkin Pie Bars with a Shortbread Crust, Key Lime Pie Bars, and my Apple Pie Crumb Bars before you go!

What is a Blondie?

A blondie is the buttery cousin of a brownie, made without cocoa powder so the flavors of brown sugar, butter, and vanilla can really shine. Instead of being chocolate-forward like a brownie, a blondie leans into warm caramel notes and a soft, chewy texture from plenty of brown sugar and a rich mix of eggs and yolks. They are dense and fudgy rather than cakey, making them the perfect base for all kinds of mix-ins and toppings. If you are someone who loves the edges of a cookie or the gooey center of a bar dessert, a blondie gives you both in every bite.

Ingredients in this Pecan Blondie Recipe

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

For the Blondies:

• Salted butter gives the blondies a rich, buttery flavor and keeps the texture soft. If you only have unsalted butter, add an extra 1/2 teaspoon of salt.
• White granulated sugar helps the blondies stay chewy instead of dense. It also balances the deep molasses flavor of the brown sugar.
• Light brown sugar adds moisture and gives that caramel flavor blondies are known for. Dark brown sugar can be used if you want even more depth.
• Eggs and egg yolks – the combination of whole eggs and extra yolks keeps the blondies fudgy. Four whole eggs would make the batter too wet and cakey.
• All-purpose flour – the structure of the blondies. There is no substitution recommended here. Cake flour will make them too soft.
• Baking powder and baking soda – a small amount helps lift the blondies just enough so they are not heavy.

For the Pecan Pie Filling Layer:

• Pecan halves – look beautiful on top and give a perfect crunch. Chopped pecans also work if you prefer smaller bites or want the topping to spread more evenly.
• Corn syrup helps the topping set into that shiny, candied pecan layer. Honey or maple syrup will soften the topping and change the flavor, but they can be used if you are okay with a less firm finish.
• Light brown sugar and granulated sugar both sweeten the topping and help it caramelize. Using both gives the perfect balance of flavor and texture.

How to Make Pecan Pie Blondies

Preheat your oven to 350°F. Butter a 9 x 13-inch baking pan or line it with parchment paper.

Cream together the butter, granulated sugar, and brown sugar until the mixture is light and smooth. Add the eggs and egg yolks and mix until fully combined. Add the flour, baking powder, and baking soda, and mix just until the batter comes together. Spread into the prepared pan and bake for 40 minutes.

While the blondies bake, stir together the pecans, corn syrup, brown sugar, and granulated sugar until the nuts are evenly coated.

After 40 minutes, remove the blondies from the oven and spoon the pecan pie layer evenly over the top. Return the pan to the oven and bake for 15 minutes more.

Let the blondies cool for at least 1 hour so they can set and slice cleanly.

Store the blondies in an airtight container at room temperature for up to one week. The brown sugar helps keep them soft and chewy. You can also freeze them for up to three months. Thaw at room temperature before serving. A quick 10-second warm-up in the microwave makes them extra gooey.

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Tips for Success

• Line your pan with parchment for the easiest removal.
• Let the blondies cool completely before slicing so they hold together.
• Halved pecans give the prettiest presentation, but chopped pecans work just as well.

More Pecan Recipes to Love

Now, don’t get me wrong, I love pecan pie, and I am just going to toot my own horn here and tell you that I have the BEST recipe for Traditional Pecan Pie. You can’t go wrong here, and I hope that you try it!  Another classic recipe that you can’t beat is my Homemade German Chocolate Cake. This recipe is top-notch! When it comes to other bar recipes that use pecans, make sure to peek at these Pecan Brownies and these double chocolate cranberry magic bars, too. A few other reader favorites include my Banana Pecan Rolls, Caramel Pecan Clusters, and my Butter Pecan Cookies.

These Pecan Pie Blondies are the kind of dessert that feels both cozy and impressive. They come together with simple ingredients, but the end result tastes like something you would save for a special occasion. Whether you are baking for the holidays or just craving something sweet and nostalgic, these blondies fit right in. I hope they become one of those recipes you find yourself making again and again.

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Pecan Pie Blondies

These pecan pie blondies give you all the flavors of classic pecan pie in one rich, gooey bite. The caramel-like blondie base pairs perfectly with a sweet, crunchy pecan topping, delivering that familiar sticky-sweet taste without the fuss of a crust or tricky filling. All the flavor, none of the work.

Course Bars

Cuisine American

Keyword bars, blondies, pecan, pecan blondies, Pecan Pie, pie, pie bars

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Cooling Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 12 servings

Calories 664kcal

Ingredients

For the Blondies:

• 1 cup salted butter softened
• 1 cup white granulated sugar
• 1 cup light brown sugar firmly packed
• 2 large eggs
• 2 large egg yolks
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda

For the Pecan Pie Topping:

• 3 cups pecan halves
• ½ cup corn syrup
• ½ cup light brown sugar
• ½ cup white granulated sugar

Instructions

• Preheat your oven to 350°F and coat a 9×13 inch baking pan in butter or nonstick cooking spray. Set the pan aside.

Prepare your blondies:

• Combine the butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric hand mixer to cream the ingredients together on high speed for about 2 minutes, or until the sugar is completely dissolved. Whisk in the eggs and egg yolks. Make sure the eggs are thoroughly beaten and mixed with the creamed sugar. Slowly whisk in the flour, baking powder, and baking soda.

  Spread your blondie batter out in the prepared pan and bake for 40 minutes.

Prepare your pecan topping:

• While the blondies are baking, stir together the pecans, corn syrup, and sugars in a medium bowl.

  After 40 minutes, pull the blondies out of the oven and top them with the pecan mixture. Return your blondies to the oven for another 15 minutes.
• Let your blondies cool on the counter for at least an hour before slicing. Enjoy!

Notes

• Cooling is crucial. If you slice too soon, the blondies will fall apart. An hour of cooling gives them time to set into that perfect fudgy texture.
• Pecan texture: Halved pecans give a pretty, rustic look, but chopped pecans work too. They taste the same, only the texture changes a bit.
• Candied crunch: Coating the pecans in corn syrup helps create that shiny, crunchy “candied pecan” topping that makes these bars irresistible.
• Easy removal tip: Line your pan with parchment paper, leaving an overhang so you can lift the blondies out after they’ve cooled.
• Storage: Keep blondies in an airtight container at room temperature for up to a week. The brown sugar helps them stay soft longer.
• Serving: These bars are delicious at room temp, but a quick 10-second warm-up in the microwave is lovely too.
• Don’t swap the eggs: You need 2 eggs + 2 yolks for the right fudgy texture. Using 4 whole eggs adds too much liquid and will make the blondies cakey instead.

Nutrition

Serving: 1serving | Calories: 664kcal | Carbohydrates: 86g | Protein: 7g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 233mg | Potassium: 186mg | Fiber: 3g | Sugar: 64g | Vitamin A: 572IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 2mg

The post Pecan Pie Blondies appeared first on An Affair from the Heart.

Are you an edge or a middle when it comes to brownies? In our house, the corners go first, then the edges, then the middles. Plus, the knife stays inside the baking dish with the brownies, making it quick and easy to cut yourself off a square as you pass by.

There is truly no other dessert that gets the fanfare quite like fudgy chocolate brownies, is there? I don’t think I have ever met anyone who didn’t like them. Plus, there are so many delicious ways to make them.

Pecan Brownie Recipe

There’s no boxed mix here, just a quick from-scratch brownie that tastes like something from your favorite bakery. The Dutch process cocoa makes them extra rich, while a mix of whole eggs and yolks makes fudgy brownies instead of cakey brownies. Add in a handful of chopped pecans, and you’ve got a brownie with the perfect mix of soft, chewy, and crunchy in every bite.

If you love pecans, you have to check out my recipe for Pecan Pie, my Pecan Butter Cookies, and these Caramel Pecan Clusters, too!

Pecan Chocolate Brownies

These brownies are perfect for just about any occasion. They make a great weeknight dessert when you want something chocolatey without too much effort, and they’re always a hit at potlucks, family gatherings, or bake sales. Serve them warm with a scoop of vanilla ice cream for a simple but impressive dessert, or pack them up for a picnic or lunchbox treat. They travel well, keep beautifully, and are guaranteed to disappear fast wherever you take them.

Ingredients in this Recipe for Pecan Brownies

For complete measurements and instructions, scroll down to the printable recipe card at the bottom of this post.

• Butter: Salted butter adds richness and flavor. You can use unsalted butter if that’s what you have. Just add a healthy pinch of salt to your batter.
• Sugar: White granulated sugar for sweetness and structure.
• Eggs and Egg Yolks: Two yolks and one whole egg make these brownies perfectly fudgy. Using three whole eggs will make them more cake-like.
• Flour: All-purpose flour keeps the texture dense and chewy.
• Baking Soda: Adds a little lift and balance to the texture.
• Cocoa Powder: Dutch process cocoa gives a deep chocolate flavor, but regular cocoa works just fine if that’s what you have.
• Chocolate Chips: Semi-sweet chocolate chips melt into gooey pockets of chocolate. Dark chocolate chips can make them even more decadent.
• Pecans: Chopped pecans add a nutty crunch. Walnuts are a good substitute if you prefer.

How to Make Pecan Nut Brownies

Preheat your oven to 350°F. Spray the bottom of a 9×9 baking dish with non-stick spray or line with parchment paper. Set aside.

Cut the butter into tablespoon-sized pieces and add it to a large microwave-safe bowl. Microwave your butter for 30 seconds at a time until completely melted.

Whisk the butter together with the granulated sugar, egg, and egg yolks until smooth.

Add the flour, baking soda, and cocoa powder. Gently whisk until just combined.

Fold in the chocolate chips and chopped pecans.

Spread your brownie batter into the prepared baking pan. Bake your brownies for 30 minutes.

Let cool slightly before slicing. Serve, and enjoy!

Storage

Store leftover brownies in an airtight container at room temperature for up to six days. They stay soft and chewy and are just as good on day three as they are fresh from the oven.

To freeze, let the brownies cool completely, then wrap each square tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to three months. When you’re ready to enjoy, thaw them at room temperature or warm them slightly in the microwave for that fresh-from-the-oven taste.

Tips for the Best Brownies

• Cut your butter into small pieces before melting so it melts evenly.
• Mix gently to keep the brownies dense and fudgy.
• Let them cool completely before slicing for clean edges.

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FAQs

• Can I use regular cocoa powder instead of Dutch process? Yes, you can use whatever cocoa powder you have. The flavor won’t be quite as rich, but the brownies will still taste delicious.
• Can I freeze these brownies? Yes. Once cooled, wrap them tightly and freeze for up to three months. Thaw at room temperature before serving.

More Brownie Recipes to Love

If you love these pecan brownies, you might also enjoy trying a few other rich and chocolatey options. Classic fudgy brownies, chocolate ganaché brownies, double chocolate caramel brownies, frosted zucchini brownies, or my Mexican frosted brownies are all perfect for satisfying your chocolate cravings. Some fun twists on classic brownies are my sweet & salty brownies, you see pictured above, this brownie in a mug, brownie bark with pistachios, or even pecan pie brownies with a gooey pecan topping. These recipes have their own twist, but they all deliver that same homemade brownie goodness you can’t resist. Check out this roundup of Epic Brownie Recipes too!

If you love brownies that lean fudgy instead of cakey and you can’t resist the crunch of pecans, this recipe is one to save. It’s quick, easy, and delivers that homemade brownie flavor every single time, no box mix needed.

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Fudgy Pecan Brownie Recipe

This Homemade Fudge Brownie Recipe with Pecans is the ultimate dessert! Who doesn't love a chewy, chocolately brownies, studded with pecans?

Course Bars

Cuisine American

Keyword bars, brownies, chopped pecans, pecan

Prep Time 5 minutes minutes

Cook Time 38 minutes minutes

Servings 9 servings

Calories 486kcal

Ingredients

• ½ cup salted butter
• 1 cup white granulated sugar
• 2 large egg yolks
• 1 large egg
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ cup Dutch process cocoa powder
• 1 ¼ cup semi-sweet chocolate chips
• 1 cup chopped pecans

Instructions

• Preheat your oven to 350°F.
• Cut the butter into tablespoon size pieces and add it to a large microwave safe bowl. Microwave your butter for 30 seconds at a time until completely melted.
• Whisk the butter together with the granulated sugar, egg, and egg yolks until homogenous.
• Add the flour, baking soda, and cocoa powder. Gently whisk until just combined.
• Fold in the chocolate chips and chopped pecans. Spread your brownie batter into a 9×9 inch baking pan lined with parchment paper or coated with nonstick cooking spray. Bake your brownies for 30 minutes.
• Slice, serve, and enjoy!

Notes

• The Dutch process cocoa powder is going to help give these brownies a richer, deeper chocolate flavor. For extra rich and decadent brownies, swap out the semi-sweet chocolate chips for dark chocolate chips.
• If you don’t have Dutch process cocoa powder then you can use whatever cocoa powder you have on hand. The brownies will not be as rich but will still be delicious.
• Make sure you use 2 egg yolks and 1 whole egg not 3 whole eggs. If you use 3 whole eggs then your brownies will have a more cake-like texture.
• I like to cut my butter into small pieces to help it melt down better. This way the butter melts consistently and you won’t have butter splattering in the microwave before the whole stick is melted down.
• You can mix your batter with an electric hand mixer or a whisk. If you use a hand mixer, make sure you keep it on low speed. You don’t want to overmix your brownie batter.

Nutrition

Serving: 1serving | Calories: 486kcal | Carbohydrates: 50g | Protein: 6g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 155mg | Potassium: 293mg | Fiber: 5g | Sugar: 32g | Vitamin A: 419IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 3mg

The post Pecan Brownies appeared first on An Affair from the Heart.

What a treat it was when I was a kid and my Mom would let my brother and me have chocolate milk! I remember using the spoon to pry off the metal lid on the container of Nesquik and scooping it into an ice cold glass of milk. My kids always loved chocolate milk, too, but it’s been a long time since I bought Nesquick, because I find it so easy to make my own, plus no crazy things I can’t pronounce are inside. Just three ingredients that I always have on hand.

Homemade Nesquik Powder

This recipe couldn’t be easier. It comes together in just minutes, and you’ll only need three basic ingredients to make it happen. You also get to skip the unnecessary fillers and control the added sugar, which makes it a little more wholesome than the store-bought version. The best part is how versatile it is. Yes, it makes the best chocolate milk, but you can also whisk it into warm milk, sprinkle it over ice cream, or even work it into desserts like brownies or cookies. It’s the same nostalgic taste you remember from opening a container of Nesquik, only better because it’s made in your own kitchen.

Ingredients in Copycat Nesquik

Please scroll down to the printable recipe card at the bottom of this post to read the full ingredients and instructions. 

• granulated sugar – or swap with brown sugar for a richer flavor, (you’ll need to mix it a lot longer!)
• unsweetened cocoa powder – use a good quality cocoa for the richest, smoothest taste
• pinch of salt – to balance the sweetness and bring out the chocolate flavor, optional if you want to leave it out

How to Make Chocolate Nesquik

In less than 5 minutes, you’ll be sipping on a big glass of homemade chocolate milk!

Add the sugar, cocoa, and salt to a sifter with a bowl underneath.

Sift the ingredients together until they are very fine and completely blended. The sifter is the secret to creating a smooth, lump-free homemade Nesquik powder.

Transfer the mixture into a mason jar or another airtight container for storage.

To serve, stir 1 Tablespoon of the mix into one cup of cold milk for the best chocolate milk, or use hot milk for an instant cozy hot chocolate.

How to Store this Chocolate Milk Powder Recipe

• Store your homemade Nesquik powder in a mason jar or another airtight container in a cool, dry place.
• It keeps well for several months, making it perfect to have on hand for quick drinks or desserts.
• This recipe makes about 1 1/2 cups of mix, which is enough for about 24 glasses of chocolate milk when mixed according to my recipe card.

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Tips for the Best Chocolate Milk Mix

• Use a milk frother when mixing with milk to help it dissolve more smoothly.
• I’ve found that if you combine 1 Tablespoon of hot water with 1 Tablespoon of homemade Nesquick powder in the bottom of the glass, then pour 8 ounces of cold milk over the top, it combines much more smoothly. The hot water breaks the cocoa powder down quickly.
• Sprinkle a spoonful over vanilla ice cream for a quick chocolate topping.
• This chocolate milk mix works in whatever kind of milk you enjoy, whole milk, skim, almond, soy – you name it!

Makes a great gift! Wrap it up in a cute jar with a pretty glass and some decorative straws for chocolate milk lovers for birthdays, Christmas, or Valentine’s Day.

More Recipes to Love

I use my Homemade Nesquik in my Copycat Wendy’s Frostys (pictured above). It makes them rich and chocolatey. Use it in things like pancakes or these yummy no-bake cookies.

Here are some other tasty recipes: Hot Cocoa Mix, Starbucks Medicine Ball Tea recipe, Banana Cream Pie Shakes, and this Peanut Butter Hot Cocoa.

Making your own homemade Nesquik recipe is simple, fun, and a little nostalgic. With just a few pantry staples, you can whip up a chocolate milk mix that tastes just as good as the original—if not better—because you know exactly what’s in it. From hot chocolate to milkshakes to drizzling over ice cream, this easy recipe proves that sometimes the classics really are the best.

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Homemade Nesquik Recipe

Make your own homemade Nesquik powder in minutes with only three ingredients! This copycat chocolate milk powder tastes just like the classic, without unnecessary fillers. Stir into cold milk, hot milk, or sprinkle on desserts for a nostalgic treat.

Course Drinks

Cuisine American

Keyword chocolate milk, Chocolate Milk Powder, Nesquik,

Prep Time 5 minutes minutes

Servings 24 servings

Calories 54kcal

Ingredients

• 1 1/2 cups granulated sugar
• 2/3 cup good quality cocoa powder
• 2 pinches salt (optional)

Instructions

To Make the Chocolate Milk Powder:

• Place cocoa powder, sugar and salt into a sifter and sift into a bowl. Give it a whisk to make sure the ingredients are incorporated. Place in a mason jar or other airtight container for storing.

To Make Chocolate Mil or Cocoa:

• Use 1 Tablespoon of Homemade Nesquik to 8 ounces of hot or cold milk.

Notes

This recipe makes about 1 1/2 cups of mix, which is enough for about 24 glasses of chocolate milk when mixed according to my recipe card.

Nutrition is based on 1 Tablespoon of the chocolate milk powder only. You will need to calculate your numbers based on the milk you choose. 

I find that if you put one Tablespoon of HOT water in the bottom of the glass, then add one Tablespoon of the Nesquik and stir it smooth, then pour COLD milk over the top, it mixes much smoother. 

Nutrition

Serving: 1serving | Calories: 54kcal | Carbohydrates: 14g | Protein: 0.5g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 33mg | Potassium: 37mg | Fiber: 1g | Sugar: 13g | Calcium: 3mg | Iron: 0.3mg

The post Homemade Nesquik Recipe (Copycat Nesquik) appeared first on An Affair from the Heart.

I adore anything key lime! The year before last, we drove the Florida Keys with some close friends of ours, and while we spent just shy of a week there, we tried over 15 Key Lime Pies! That trip was nicknamed “The Key Lime Pie Tour.” We had a great time exploring the sights and sampling all the different pies. If you love that tangy filling and butter graham cracker crust, you are going to want to give these easy dessert bars a try soon. They come together quickly. The hardest part is waiting for them to cool so you can slice and eat them!

Easy Key Lime Bars Recipe

These bars are bright and refreshing, featuring a signature tangy lime flavor that balances the sweetness perfectly. They come together with simple ingredients you probably already have in your pantry, which makes them even more appealing. Because they slice so neatly, they are perfect for sharing at gatherings, potlucks, or family dinners. Best of all, they make a wonderful dessert any time of year, whether you are enjoying them on a warm summer day or craving a little taste of sunshine in the middle of winter.

If you love Key Lime too, be sure to check out my Key Lime Pie Smoothie and this Key Lime Slab Pie!

Simple Key Lime Dessert Anytime

These bars are as simple as desserts come with no fancy equipment and no complicated steps. You just make a quick crust, whisk together the filling, and let the oven do the rest. The hardest part is waiting for them to cool before slicing. Because they are so easy, they make a perfect dessert any time of year, refreshing in the summer and a cheerful pick-me-up during the colder months.

Ingredients for Key Lime Pie Bars

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card. 

• Graham crackers, butter, and sugar: The classic trio for a sweet, buttery crust. Make sure you finely crush your graham cracker crumbs for the best crust.
• Sweetened condensed milk: The creamy base that adds both sweetness and that luscious pie-like texture.
• Eggs: They help set the filling and give it structure, much like a baked cheesecake.
• Key lime juice: The star of the recipe, giving the bars their bright and zesty flavor. Regular lime juice works in a pinch, and is usually easier to find.
• Lime Zest – for topping, if desired.

How to Make Key Lime Pie Bars

You will be enjoying this easy recipe for Key Lime Pie Bars in no time!

Melt your butter in the microwave on 30-second intervals at half power. Once it is completely melted, stir the butter and graham cracker crumbs together until the mixture resembles wet sand.

Press the graham cracker mixture into the bottom of an 8×8-inch square baking pan. Set aside.

Whisk together the eggs, sweetened condensed milk, and key lime juice.

Pour the filling into the baking dish and tap the dish on the counter a few times to remove any air bubbles. Bake your key lime pie bars for 30 minutes.

Remove your key lime pie bars from the oven, dust them with a little zested lime and let them cool for an hour before slicing them.

How to Store Key Lime Pie Bars

These bars keep well for up to 4 days, either in the fridge or on the counter. Try them both ways. Straight from the fridge, they are cool and creamy, while at room temperature, they are soft and luscious. Serve them plain or with a dollop of whipped cream if you want to dress them up.

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If you love this Key Lime Pie Bar Recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Key Lime Pie Squares

• If using unsalted butter, add ¼ teaspoon salt to the crust to balance the flavors.
• Regular lime juice can be swapped in for key lime juice. For extra flavor, add a little lime zest to the filling.
• Don’t skip the cooling time. This helps the filling set so your bars cut cleanly.
• A sprinkle of lime zest on top before serving adds brightness and makes them look extra pretty.

More Dessert Bar Recipes to Love

Dessert bars are an easy way to get a sweet treat to the table quickly. I have a whole collection of dessert bars here on my site, here are a few of my personal favorites: Dutch Letter Bars, Raisin Spice Bars, Fresh Orange Bars, Double Chocolate Cranberry Magic Bars, Apple Pie Crumb Bars and these amazing Lemon Blueberry Bars (pictured above) and my viral Lemon Brownie recipe!

Whether you are a longtime fan of key lime pie or just looking for a quick and easy dessert that delivers big flavor, these Key Lime Pie Bars are sure to win you over. They have all the creamy, tangy goodness of the classic pie, but in a fun bar form that is perfect for sharing. Keep this recipe handy for potlucks, holidays, or those times when you just need a little sweet pick-me-up. You’ll find yourself coming back to it again and again.

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Key Lime Pie Bars

These Key Lime Pie Bars have the creamy, tangy filling and buttery graham cracker crust you love in classic key lime pie, but baked into easy-to-share bars. A refreshing dessert that’s simple enough for a weeknight and special enough for entertaining.

Course Bars

Cuisine American

Keyword dessert bars, easy dessert bars, graham cracker crust, Key lime pie, key lime recipes

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 9 servings

Calories 262kcal

Equipment

• KitchenAid Gourmet Rolling Pin, One Size, Red
• Ninja BN601 Professional Plus Food Processor 9-Cup Capacity and a Silver Stainless Finish

Ingredients

• ½ cup salted butter
• 2 ½ cups crushed graham crackers
• ½ cup white granulated sugar
• 1 14-ounce can sweetened condensed milk
• 3 large eggs
• ¼ cup key lime juice

Instructions

• Preheat the oven to 350°F.
• Melt your butter in the microwave on 30-second intervals at half power. Once it is completely melted, stir the butter and graham cracker crumbs together until the mixture resembles wet sand.
• Press the graham cracker mixture into the bottom of an 8×8-inch baking dish. Set aside.
• Whisk together the eggs, sweetened condensed milk, and key lime juice. Pour the filling into the baking dish and tap the dish on the counter a few times to remove any air bubbles. Bake your key lime pie bars for 30 minutes.
• Remove your key lime pie bars from the oven and let them cool for an hour before slicing them. Enjoy!

Notes

• You can store these bars in the fridge or on the counter for up to 4 days. We loved how they tasted at room temperature or straight from the fridge.
• You can use regular lime juice instead of key lime juice if you’d like. Regular lime juice/ limes can sometimes be easy to find at your local grocery store.
• If you are using unsalted butter, then add ¼ teaspoon to your graham cracker crust. You want to have that light hint of saltiness to help cut through the zestiness of the lime juice.
• It is important to give your key lime pie bars time to cool. As they cool, they will set up a little more, making them easier to slice.
• I like to top my key lime pie bars with a little bit of lime zest. You can use the zest of about 1 lime or 3 key limes.
• You can make sure your key lime pie bars are done baking by very lightly poking the top. The filling should hold its shape. Your key lime pie filling should have a similar texture to a properly cooked cheesecake.

Nutrition

Serving: 1serving | Calories: 262kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 267mg | Potassium: 76mg | Fiber: 1g | Sugar: 17g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

The post Key Lime Pie Bars appeared first on An Affair from the Heart.

Lemon lovers, rejoice! These simple lemon truffles are sure to brighten up your holiday treat tray or provide a quick sweet escape any time of year. With just a few simple ingredients you can create these creamy white chocolate lemon truffles that look like they came from a gourmet candy shop.

These truffles are super versatile and make perfect sweet treats at special occasions like a baby shower, and holiday gatherings, or as a delightful homemade gift. The combination of lemon cake and white chocolate creates a heavenly flavor combination that will have everyone asking for your secret recipe.

Ingredients in Lemon Cake Truffles

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe card. 

• lemon cake – prepared and crumbled. One box of lemon cake mix will be the perfect amount for this easy truffle recipe.
• lemon frosting – canned frosting makes this recipe super simple. 
• white chocolate chips – melted for dipping the truffles, choose a good quality white chocolate for best results.
• fresh lemon zest – mixed into the white chocolate gives even more fresh lemon flavor.

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this lemon truffle recipe.

How to Make Easy Lemon Truffles

Use an electric hand mixer to combine the cake and frosting in a large mixing bowl.

Using the whisk attachment, mix the ingredients for about a minute until the ingredients are moistened.

Use a cookie scoop or a measuring spoon to divide the dough into 2 Tablespoon portions. Use your hands to roll the cake mixture into balls and place them on a large baking sheet. They make fairly big truffles, if you prefer to make smaller balls, go for it!

Freeze your cake balls for an hour. Make sure the cake balls are firm to the touch.

Combine the chocolate and lemon zest in a microwave-safe bowl. Melt your white chocolate chips for one minute at 50% power. Give the chocolate a stir and continue heating for 30 seconds at a time at full power until the chocolate is completely melted. Do not let the chocolate burn!

Dip your cake balls in the melted white chocolate using a fork and then return them to the tray. Freeze your truffles for an additional 30 minutes.

These white chocolate lemon truffles can be stored in the fridge for about a week in an airtight container or the freezer for up to two months. 

If you love this Lemon Truffle recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Tips & Tricks for these 4 Ingredient Lemon Truffles

• It is important to give your cake balls time to freeze before dipping them in the chocolate. This helps them hold their shape and also helps the chocolate set faster.
• For no bake lemon truffles purchase a lemon cake from your grocery store or local bakery. 
• If you can’t find lemon frosting grab a can of vanilla or plain white frosting and add lemon extract to give it the lemon flavor. Cream cheese frosting is also amazing in this recipe!
• To make homemade lemon truffles, make a lemon cake from scratch and a batch of homemade lemon frosting. 
• You can garnish your truffles with some extra lemon zest before the chocolate sets for some extra flavor and a pop of color or add fun and festive sprinkles for the holiday season.

Substitution Ideas:

• Change the flavor of the truffles by simply changing the cake mix flavor. The possibilities are endless!
• Roll them in sugar crystals or powdered sugar instead of dipping the truffle in melted chocolate.
• Meyer lemons will give a slightly sweeter lemon flavor.
• Place each truffle inside a mini paper muffin tin liner and place them in a box for gifting.
• Add a lolly pop stick to make fun cake pops for the kids.

More Recipes to Love

We are huge fans of lemon over here, so much so that I have an entire section dedicated to sweet and savory lemon recipes right here on my website. Some of my favorite lemon treats are my Lemon Brownies, my Old Fashioned Lemon Spritz Cookies, this Lemon Icebox Pie, and this delicious Blueberry Lemon Trifle dessert. 

If you love truffles, I have some yummy ones to take a peek at – Peanut Butter Chocolate Chip Cookie Dough Truffles (pictured above), Oreo Truffles, and Red Velvet Truffles.

Whether you’re a first-time baker or a seasoned pro, these truffles are sure to impress. I am excited to hear what you think of this easy recipe! 

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Easy White Chocolate Lemon Truffle Recipe

Lemony truffles bursting with bright citrus flavor and smooth white chocolate. These easy lemon truffles are about to become your new favorite sweet treat. They are perfect for any occasion and are so simple to make with only 4 ingredients!

Course Candy

Cuisine American

Keyword 4 ingredients, cake mix, lemon, truffles, white chocolate

Prep Time 15 minutes minutes

Freezer Time 1 hour hour 30 minutes minutes

Servings 23 servings

Calories 340kcal

Ingredients

• 4 cups lemon cake prepared and crumbled15
• 1 ½ cups lemon frosting
• 3 cups white chocolate chips
• 1 Tablespoon fresh lemon zest

Instructions

• Use an electric hand mixer with a whisk attachment to combine the cake and frosting in a large mixing bowl, mixing the ingredients together for about a minute.
• Use your hands to roll the cake mixture into balls about 2 Tablespoons in size and place them on a large baking sheet.
• Freeze your cake balls for an hour. Make sure the cake balls are firm to the touch.
• Combine the chocolate and lemon zest in a microwave safe bowl. Melt your white chocolate chips in a microwave safe bowl for 1 minute at 50% power. Give the chocolate a stir and continue heating for 30 seconds at a time at full power until the chocolate is completely melted.
• Dip your cake balls in the chocolate using a fork and then return them to the tray. Freeze your truffles for an additional 30 minutes.
• Enjoy!

Notes

You can store your truffles in the fridge in an airtight container for up to a week or in the freezer for up to two months. They are great frozen or from the fridge!

One box of cake mix is enough for this recipe. 

Nutrition

Serving: 1serving | Calories: 340kcal | Carbohydrates: 58g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 348mg | Potassium: 92mg | Fiber: 1g | Sugar: 41g | Vitamin A: 7IU | Vitamin C: 0.5mg | Calcium: 134mg | Iron: 1mg

The post Easy White Chocolate Lemon Truffles appeared first on An Affair from the Heart.

The first time I ever made this casserole was back in 2013 and ever since then, this casserole has been a favorite of ours. I’ll never forget when I told the kids what we were having for dinner.

I was picking them up at school and one of the first things they always asked was “What’s for dinner?” I said “DORITOS!!” They said, “Sure, Mom…what’s really for dinner?”  I said…”okay, DORITOS Casserole.” But they still didn’t believe me. When we got home they saw the bag of Doritos on the counter and it was like “Wow! She meant it!”

Chicken and Doritos Casserole

What’s not to love about layers of cheese, chicken, and crunchy Doritos? Cheesy, gooey, crispy, and crunchy, it’s the ideal combination of textures and is bound to become a family favorite. Perfectly flavored with taco seasoning and then topped with your favorite taco toppings, this casserole is one of my favorite easy dinners and is ideal for busy weeknights. 

Chicken & Doritos Mexican Casserole Recipe

I love to make recipes that have a Mexican flavor as they always go over well. The other great thing about Mexican recipes is that they are easily customizable. You can swap the cheese, use different beans, add your favorite taco toppings, and make them the way your family loves to eat them. 

If you love this chicken and Doritos casserole recipe, you are sure to love these too:  Mom’s Taco Casserole, Slow Cooker Green Enchilada Casserole, and this Taco Tot Casserole. 

Chicken and Doritos Bake

Though great for busy weeknights, this cheesy Dorito chicken casserole is also good for potlucks, family gatherings, or lazy weekends when you aren’t up for spending too much time in the kitchen. Other than cooking the chicken, there’s not much prep required. You could even pick up a cooked chicken at the grocery store to speed up the process. 

Ingredients for Doritos and Chicken Casserole

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe. 

• Chicken breasts:  Use cooked and shredded chicken breasts. You can also dice the chicken if that’s what you prefer. 
• Refried beans: I made this casserole with refried beans. You can pick some up at the grocery store or use homemade, both are good options. 
• Cream of chicken soup: I used a can of cream of chicken soup, if you’ve got cream of mushroom or cream of celery soup in your pantry you can use that instead but it will alter the flavor of this dish.
• Mexican shredded cheese: You can pick up a blend at the grocery store or make your combination using Monterey Jack, asdero, and mild cheddar cheese.
• Milk: Any fat content of milk works to add moisture to this casserole.
• Sour cream: Full-fat or low-fat sour cream will both work to add a rich creaminess. 
• Rotel tomatoes: I like to use Rotel tomatoes, drained, as they have a touch of spice but any type of canned tomatoes will work. Casseroles made with Rotel tomatoes don’t always need added spice as Rotel tomatoes are canned with chilies. 
• Taco seasoning: Pick up a packet of taco seasoning or make your own for this chicken Doritos casserole.
• Doritos: I used a whole bag of Doritos, crushed. Feel free to use your favorite flavor of Doritos. Nacho cheese Doritos are our favorite, but a bag of cool ranch Doritos would work too.
• Optional Toppings: tomatoes, shredded lettuce, sour cream, olives, jalapeños, avocado

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this cheesy chicken dorito casserole recipe. 

How to make Doritos and Chicken Casserole

This casserole comes together quickly and easily. 

Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray.

In a small pan, place chicken with a little bit of water and cover.

Cook until chicken is done, and can be shredded or cubed.

Spread the refried beans into the bottom of the baking dish, and set aside.

In a large mixing bowl combine the soup, milk, sour cream, Rotel, 1 1/2 cups of cheese, and taco seasoning.

Add chicken, and combine.

Over the bean layer, sprinkle a layer of Dorito chips and top with half of the chicken mixture. Add another layer of Doritos, top with the remaining chicken mixture, and top with remaining cheese and more Doritos.

Cover and bake for 30-35 minutes in the preheated oven. I baked mine uncovered for the last 5 minutes to crisp up the top.

Allow leftovers of this creamy chicken casserole to come to room temperature and then store in an airtight container in the fridge for 3-4 days. You can also freeze leftovers of this easy chicken casserole, but you may find the Doritos won’t have the same crunch when defrosted and reheated. 

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If you love this cheesy chicken and Doritos recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• Use refried beans made from black beans or pinto beans, both work well.
• Instead of chicken, use ground beef or ground turkey.
• If you don’t have Doritos, you can use crushed tortilla chips.

FAQs about this Doritos casserole

• Can I prepare this Dorito chicken casserole recipe in advance?  You can prepare the casserole in advance however if you want crunchy chips it may not be ideal as the Dorito chips may get soggy. 
• Can I make this casserole vegetarian? Yes, omit the chicken and add more beans to make a vegetarian casserole.
• How do you crush the Doritos? Transfer the Doritos to a Ziplock bag and crush with your hands or a rolling pin. Alternatively, you can place them in the food processor and process them a few times until they start to get crumbly. 

Tips & Tricks

• Use rotisserie chicken meat instead of cooking the chicken yourself for quicker prep in making this easy casserole recipe.
• If you find your casserole dish is filled to the rim, place it on a baking sheet in the oven so it doesn’t drip and make a mess. 
• For a spicier Mexican chicken casserole, add green chilies and chili powder when you cook the chicken. 

More Recipes to Love

This Teriyaki Chicken Casserole, this Chicken and Rice Cordon Bleu Casserole, or this Chicken and Broccoli Casserole are perfect if you are looking for delicious casseroles with chicken. If you prefer beef casseroles then Mom’s Taco Casserole (pictured above,) Beef and Kraut Tater Tot Casserole, or this Easy Ground Beef Enchiladas Casserole may be good options. 

This easy Doritos chicken casserole goes well with a nice green salad, followed by these Frosted Mexican Brownies for dessert for the perfect Mexican-themed meal. 

This easy Mexican casserole is easy to make and is sure to be an instant family favorite! I’d love to hear what your family thinks about it!

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Chicken & Doritos Casserole

Layers of refried beans, saucy shredded chicken, cheese, and crushed Doritos make this Chicken and Doritos Casserole perfect for the whole family! If you’re looking for easy recipes, this cheesy casserole is calling your name.

Course Casserole

Cuisine American/ Mexican

Keyword casserole, casseroles with chicken, casseroles with Doritos, chicken, Chicken and DORITOS Casserole, Doritos, easy casserole recipes, How to make easy Mexican casseroles, Mexican, Refried Beans, weeknight meals

Prep Time 5 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Calories 254kcal

Author Michaela Kenkel

Equipment

• 9x13 Pyrex Baking Dish with a Lid
• Rubber Spatulas 
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener

Ingredients

• 4 chicken breasts cooked, shredded or cubed (about 4 cups)
• 1 16 ounce can of refried beans
• 1 10 ounce can of cream of chicken soup
• 4 cups Mexican shredded cheese
• 1/2 cup milk
• 2/3 cup sour cream
• 1 10 ounce can Rotel tomatoes drained
• 1/2 packet taco seasoning
• 1 14.5 ounce bag of Doritos crushed
• Optional Toppings:
• Tomatoes
• Shredded Lettuce
• Sour Cream
• Olives
• Jalapeños
• Avocado

Instructions

• Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick cooking spray.
• In a small pan, place chicken with a little bit of water and cover. Cook until chicken is done, and is able to be shredded or cubed.
• Spread the refried beans into the bottom of the baking dish, set aside.
• In a large bowl combine the soup, milk, sour cream, Rotel, 1 1/2 cup of cheese and taco seasoning. Add chicken, and combine.
• Over the bean layer, sprinkle a layer of Doritos.
• Top with half of chicken mixture.
• Add another layer of Doritos.
• Top with the remaining chicken mixture.
• Top with remaining cheese and more Doritos.
• Cover and bake for 30-35 minutes.
• I did bake mine uncovered for the last 5 minutes.
  

Notes

Lighten up the recipe some by using fat free sour cream, Healthy Request soup, and fat free or low fat cheese.

Nutrition

Serving: 1 | Calories: 254kcal | Carbohydrates: 3g | Protein: 25g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 441mg | Potassium: 342mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 2mg | Calcium: 275mg | Iron: 1mg

This post was originally published on March 5, 2013.  It was updated to improve user experience and reshared on June 18, 2024. 

The post Chicken & Doritos Casserole appeared first on An Affair from the Heart.

This Taco Casserole is one that I remember growing up that my Mom would make from time to time.  Of course, as a kid, you put the word “taco” in dinner, then make it with Doritos — you have a winner.  In the early days of my marriage, I made this recipe a lot, but for some reason, I had kind of forgotten about it until one day I saw a bag of Taco Doritos in the store and it came back into my mind!  I love that even when the other bags of Doritos seem to change, the Taco Flavored ones always keep that same look I remember as a kid.

I have never done much research as to which flavor of the Dorito came out first, but from my recollection, I think it was Taco.  This is the flavor I remember eating when I was younger, then the Nacho Cheese ones came out, and those became our favorite.  I even use them in another casserole my family loves called Chicken and Doritos Casserole! These days, there are all sorts of flavors, but these Taco ones are what this recipe calls for.

Speaking of Doritos … This Taco Salad right here is one of our favorite recipes!

Taco Casserole Made With Doritos

Salty, savory taco-flavored Doritos chips are crumbled to make the base of this taco casserole. Topped with taco-flavored ground beef, a Mexican cheese blend, and then baked to cheesy perfection, this taco casserole is bound to become a family favorite.

Taco Casserole Bake

This Dorito taco casserole is a real crowd-pleaser, an easy dinner option that’s perfect for potlucks, family celebrations, or when you need to make sure even the picky eaters at your table are happy. Everyone will love adding their favorite toppings so make sure to have a variety on hand.

If you love mom’s taco casserole, you are sure to love these too:  Double Decker Tacos,  and this Easy Taco Meatloaf.

Easy Taco Casserole

This easy taco bake is perfect if you are looking to meal prep and get a few meals ready to go in the fridge as it keeps well for a few days. Feel free to throw in your favorite veggies, swap the cheese, and prepare it to your liking. That’s the great thing about tacos and taco casseroles, you can easily customize them.

Ingredients for Dorito taco casserole

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe.

• Ground beef:  Use lean ground beef to make the taco meat.
• Onion: Any type of onion will work in this recipe.
• Green chiles: Green chiles add a touch of spice.
• Water
• Taco Seasoning: A store-bought packet of taco seasoning adds loads of flavor but you can also use homemade taco seasoning.
• Green bell pepper: I added a green bell pepper for some color and crunch but you can also use red or yellow bell peppers.
• Doritos: Use taco-flavored Doritos for the added taco flavoring.
• Mexican blend cheese: Pick up pre-shredded cheese to save yourself time if need be, but grating your own is always the best option. You can also use cheddar cheese or pepper jack cheese in this casserole.
• Green onions: Chopped green onions add more flavor and color, for serving, if desired.
• Toppings: Top with your favorite taco toppings like sour cream or avocados.

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this taco casserole.

How to make this taco casserole recipe

There are just a few steps to making this taco casserole with Doritos.

Preheat oven to 350 degrees. Spray a 9×9 casserole dish with non-stick spray.

Brown ground beef with onion over medium heat, when it’s almost done, add the can of green chiles. Finish browning. Drain any excess grease from the meat mixture. Add in taco seasoning and water, and simmer. Stir in chopped bell pepper.

Add crushed Doritos to the bottom of the baking dish, and spread evenly. Top with meat mixture.

Add shredded cheese.

Bake for 20 minutes or until heated through and the cheese is nice and bubbly. Let stand for 5 minutes before serving.

Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or oven.

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If you love this taco casserole dish with ground beef, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs about this Dorito casserole recipe

• What can I use instead of Doritos in this taco casserole? If you don’t have Doritos you can use any type of corn chip, crushed.
• Can I make this Doritos taco casserole ahead of time? Yes, you can easily prepare the casserole a few days before you want to serve it and then reheat it.
• Can I use a different type of meat to make this taco casserole? Yes, you can use any type of meat you like. You can also use vegetarian ground beef to make this taco casserole.

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• Substitute the Taco Doritos with your favorite Doritos flavor.

• Instead of ground beef use ground chicken or ground turkey.

• Make a vegetarian taco casserole and use black beans, pinto beans, or a layer of refried beans.

Tips & Tricks

• Empty the bag of Doritos into the food processor to process it into fine crumbs if you prefer it that way. I like mine more about the size of a dime.

• For an even cheesier and creamy Mexican casserole, add cream cheese to the ground beef mixture.

• For a touch of natural saltiness sprinkle this easy Dorito casserole with black olives.

More Recipes to Love Next Time

If you like Mexican food, I’ve got you covered; start your meal with this Mexican style leftover turkey soup and this Mexican bean dip. Then choose between these Easy Ground Beef Enchiladas or these Crockpot Shredded Beef Burritos followed by these Mexican Brownies, polish it all off with one of my Margarita Recipes; Traditional, Blueberry, Strawberry, Pineapple or Apple Cider!

This easy casserole makes the perfect family dinner, a great alternative for your next Taco Tuesday!

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Mom's Taco Casserole (Doritos Taco Casserole with Ground Beef)

Taco seasoned ground beef, peppers, green chiles and onion, Taco Doritos crust and lots of cheese. All baked in this yummy taco casserole!

Course Casserole

Cuisine Mexican

Keyword Doritos, easy casserole recipes, ground beef, Mexican casserole, Mom's Taco Casserole

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Additional Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 9 servings

Calories 281kcal

Author Michaela Kenkel

Equipment

• Wilton Perfect Results Premium Non-Stick 8-Inch Square baking pan (8x8)
• KitchenAid Gourmet Rolling Pin, One Size, Red
• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener

Ingredients

• 1 pound lean ground beef
• 1/2 cup onion chopped
• 1 (4 ounce) can green chiles
• 1 1/2 cups water
• 1 (1 ounce) package Taco Seasoning
• 1/2 cup green bell pepper chopped
• 1 1/2 cups Taco Flavored Doritos coarsely crumbled
• 1 (8 ounce) package Mexican blend cheese shredded
• 3 green onions sliced for serving, optional

Instructions

• Preheat oven to 350 degrees. Spray a 9x9 baking pan with non-stick spray.
• Brown ground beef with onion, when it's almost done, add in the can of green chiles. Finish browning. Drain any excess grease. Add in taco seasoning and water, simmer. Stir in chopped bell pepper.
• Add crushed Doritos to the bottom of the dish, spread evenly. Top with meat mixture.
• Add shredded cheese.
• Bake uncovered 20 minutes or until heated through and cheese is nice and bubbly.
• Let stand for 5 minutes before serving.

Video

Nutrition

Serving: 1 | Calories: 281kcal | Carbohydrates: 26g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 319mg | Potassium: 301mg | Fiber: 2g | Sugar: 2g | Vitamin A: 82IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 2mg

This recipe was originally posted on July 11, 2018. It has been updated to improve user experience and reshared on April 29, 2024.

The post Mom’s Taco Casserole appeared first on An Affair from the Heart.

Hearty beef and zesty enchilada sauce rolled up in flour tortillas, topped with more sauce and cheese make these Easy Ground Beef Enchiladas an easy casserole the entire family will love. Ideal for those busy weeknights when you’re craving Mexican food. 

Ground Beef Enchiladas

Fresh ground beef, browned to perfection is spooned onto fresh flour tortillas and then covered with enchilada sauce. Once rolled up and placed in the casserole dish more enchilada sauce covers the tortillas which are then sprinkled generously with cheese for truly authentic beef enchiladas I know you’ll want to make again and again.

Enchiladas With Ground Beef

Enchiladas don’t have to be tedious and complicated to prepare. You’ll find this beef enchilada casserole comes together without any fuss, with minimal pans, and a few simple ingredients. Best of all you can substitute a number of the ingredients based on what you’ve got on hand and modify the recipe as you like.

If you love recipes for enchiladas with red sauce you are sure to love these too, like this recipe for shredded beef enchiladas, these bubble up enchiladas, or these brunch enchiladas with ham. 

Ground Beef Enchiladas Recipe

We’ll eat Mexican food any night of the week or for any occasion but you’ll find this easy ground beef enchiladas recipe is perfect for a potluck, family gathering, or any festive celebration. It’s family-friendly and can also be prepped ahead of time if you’ve got a long to-do list.

Ingredients for this ground beef enchilada recipe

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe.

• Ground beef: I like using ground beef for enchiladas. Choose lean ground beef. You can also use ground chicken or ground turkey.
• Onion: I used a small onion, chopped. Both a white or red onion will work.
• Tortillas: I used burrito-sized flour tortillas, but corn or gluten-free tortillas work too.
• Enchilada Sauce: I used Old El Paso canned enchilada sauce but you can also use homemade red enchilada sauce.
• Cheddar Cheese: I used cheddar cheese but you can use a Mexican cheese blend if you like.

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this ground beef enchilada recipe.

How to make this recipe for ground beef enchiladas

Prepare these easy beef enchiladas in just a few steps.

Brown ground beef with onion over medium-high heat in a large skillet until done, drain off excess fat.

Spread enchilada sauce down the center of each tortilla, spoon beef over the sauce, and sprinkle with cheddar cheese.

Roll, and repeat, placing the tortillas seam side down in the prepared baking dish or casserole dish.

Top with remaining sauce and cheese.

Bake at 350 degrees covered with aluminum foil for 30 minutes

Uncover and bake for an additional 10 minutes or until the cheese is bubbly.

Store leftovers in an airtight container in the fridge for 3-4 days. In the freezer, this homemade enchilada sauce recipe will keep for up to 3 months.

Love it? Pin it!

If you love this ground beef enchilada casserole make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!

FAQs about this ground beef enchilada bake

• What is the secret to good enchiladas? The secret to good enchiladas is to use fresh and flavorful fillings. Hearty beef, shredded chicken, beans, and vegetables all contribute to a good-tasting enchilada.
• Are enchiladas better with corn or flour? Enchiladas are typically made with corn tortillas but if you prefer flour tortillas go ahead and use them.
• Do restaurants use flour or corn tortillas for enchiladas? Most Mexican restaurants would likely use corn tortillas but you can ask for a substitution if you prefer flour tortillas.
• How do you make enchiladas not soggy on the bottom? One way to try to prevent the enchiladas from getting soggy is to fry them slightly before filling them. 

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• Swap the ground beef for black beans and make vegetarian enchiladas or use a can of refried beans instead of the ground meat.

• Instead of ground beef use chicken or make these white chicken enchiladas.

• Add your favorite veggies to the ground beef mixture; bell peppers always add some color and texture.

• Sprinkle the enchiladas with black olives for a touch of saltiness.

• Try a green enchilada sauce instead of red.

Tips & Tricks

• Spray your foil with cooking spray or the cheese will end up sticking to it and not the enchiladas!

• Top the enchiladas with sour cream, green onions, and fresh cilantro for an authentic Mexican meal.

• Add a touch of spice and stir in some green chiles, chili powder, or hot sauce.

• Up the flavor of the ground beef and cook with taco seasoning, fresh garlic, or garlic powder.

More Recipes to Love

If you are looking for more Mexican-inspired recipes you’ve come to the right place. This Mexican Bean Salad is a fresh and flavorful salad for any meal as is this Mexican Style Leftover Turkey Soup.  If you want a few appetizers this Mexican Style Bean Dip or this Mexican Layered Bean Dip both pair nicely with a bowl of corn chips. And of course, no meal is complete without dessert so you’ll need to add these  Frosted Mexican Brownies (pictured above) to the list too.

Mexican food is the best, the recipes are super flavorful and easily modifiable. Prepare these ground beef enchiladas and let me know how you made them your own.

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Easy Ground Beef Enchiladas Recipe

Hearty beef and zesty enchilada sauce rolled up in flour tortillas, topped with more sauce and cheese make these Easy Ground Beef Enchiladas an easy casserole the entire family will love. Ideal for those busy weeknights when you’re craving Mexican food. 

Course Beef

Cuisine American/ Mexican

Keyword beef, enchiladas,, mexican food

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 554kcal

Author Michaela Kenkel

Equipment

• 9x13 Pyrex Baking Dish with a Lid

Ingredients

• 2 pounds ground beef
• 1 small onion chopped
• 8 flour tortillas burrito size
• 19 ounce can Enchilada Sauce
• 2 1/2 cups shredded Cheddar Cheese

Instructions

• Brown ground beef with onion until done. Season with Salt and Pepper, drain off excess fat.
• Spread 2 Tablespoons of enchilada sauce down the center of a tortilla, spoon beef over the sauce. (evenly divide meat between 8 tortillas)
• Sprinkle with a good heavy pinch of cheddar cheese.
•  Roll, Repeat, lining them seam side down in a 9×13 prepared pan. 
• Top with remaining sauce and cheese. 
• Bake at 350 degrees covered for 30 minutes
• Uncover and bake an additional 10 minutes or until cheese is bubbly.

Nutrition

Serving: 1 | Calories: 554kcal | Carbohydrates: 22g | Protein: 31g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1112mg | Potassium: 384mg | Fiber: 2g | Sugar: 6g | Vitamin A: 803IU | Vitamin C: 2mg | Calcium: 316mg | Iron: 4mg

This recipe was originally posted on 11/11/2011-it has been updated to improve user experience and reshared on April 9, 2024.

The post Easy Ground Beef Enchiladas Recipe appeared first on An Affair from the Heart.

Coconut Macaroon Blondies

If you can’t decide between making macaroons or blondies, I’ve got just the recipe for you. These coconut macaroon blondies are the ultimate combination of these two tasty desserts. Soft, chewy coconut flakes baked up with white chocolate and then drizzled with bittersweet chocolate for a heavenly dessert guaranteed to satisfy any sweet tooth. 

Coconut Blondie Bars

These coconut blond bars are perfect for holiday parties, family get-togethers, cookie exchanges, or just when you need a sweet treat. The combination of white and dark chocolate along with the chewy coconut flakes will have everyone begging for seconds and of course, asking for the recipe. 

If you love this coconut macaroon blondie recipe, you are sure to love these coconut recipes too: Coconut Macaroon Tunnel Cake (Pictured above), Coconut Cream Pie, and Chocolate Coconut Oatmeal Cookies!

See All of my Coconut Recipes Here

Coconut Macaroon Bars

If you’ve never made blondies before they are a relative of the fudgy brownies you know and love however they are lighter in color as they are prepared without cocoa or chocolate. Blondies are also rich, chewy, and gooey on the inside and will have a similar texture to brownie batter. For best results, make sure to follow the blondie recipe carefully so your blondies don’t turn out too cakey or crumbly. 

Ingredients for Coconut Macaroon Blondies

For complete ingredients and instructions scroll to the bottom of this post for the full printable recipe. 

• Flour – Use all-purpose flour to make these blondies,
• Baking powder – Baking powder helps the blondies rise.
• Salt – A touch of salt to enhance the flavor.
• Eggs – You’ll need a whole egg and egg whites.
• Sugar – White granulated sugar is used to sweeten up these blondies but you can use half-brown sugar if you like. 
• Coconut extract – Coconut extract adds a touch more coconut flavor.
• White chocolate – Use white melting chocolate or chocolate chips, melted.
• Coconut oil – Coconut oil adds even more coconut flavor, melted.
• Shredded flaked coconut – Shredded coconut gives the blondies a chewy texture. Look for sweetened but if you can only find unsweetened coconut that’s okay, just know the bars will not taste the same.
• Chocolate – I drizzled bittersweet melted chocolate over the blondies. You can also use semi-sweet chocolate chips though milk or dark chocolate will also work.

How to make coconut macaroon blondies

With just a few simple ingredients these blondies come together easily. 

Preheat oven to 350 degrees.

Line an 8” square pan with foil, or parchment paper, extending the foil over the edges. Spray with cooking spray. 

Combine 1 cup flour, baking powder, and salt in a large bowl.

On low speed with a mixer, beat the whole egg with ¾ cup of the sugar and the coconut extract until blended. Add in melted white chocolate and oil and mix well. 

Gradually add in the dry ingredients, mixing well after each addition. 

Press the mixture into the bottom of the prepared pan, pressing it evenly into the bottom. 

Combine the coconut with the remaining sugar and flour.

Beat egg whites and add to coconut mixture, mixing to combine. 

Spread the macaroon mixture over the batter in the pan evenly. 

Bake for 25 to 28 minutes or until a toothpick inserted in the middle comes out clean and the blondies are a light golden brown. Cool completely.

Melt the bittersweet chocolate over medium heat and drizzle over the top of the bars. 

Use the foil “handles” to remove the bars from the lined baking sheet before cutting into bars.

These coconut macaroon blondies can be kept in an airtight container at room temperature for up to 4 days. You can freeze them for up to 3 months. 

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FAQs about macaroon blondie

• What’s the difference between a brownie and a blondie? Brownies have chocolate or cocoa powder so they are brown, while a blondie is light colored and flavored with ingredients other than chocolate. 
• Should a blondie be gooey? Yes, a blondie should have a soft and gooey middle. That is if you like to eat them that way. If you prefer less gooey, bake them for a few minutes longer.
• Why does my blondie look like cake? If your blondies looked like cake it could be because you overbaked them or added too much flour. It’s always best to test for doneness a few minutes before the suggested baking time as all ovens vary. And, make sure to measure the flour accurately. 
• Are blondies meant to be gooey in the middle? The blondie center should be soft and gooey but not too liquid. 
• Why do blondies look undercooked? Blondies may look undercooked due to their light color. 
• Why are my blondies falling apart? Crumbly blondies can be a result of too much flour and overbaking. Make sure to follow the instructions for the blondie recipe you are making. 

Substitutions

Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!

• If you don’t have coconut extract, use vanilla extract or almond extract. 

• Use vegetable oil or butter if you don’t have coconut oil. 

Tips & Tricks

• Take the eggs out of the fridge before you begin to prepare the blondies so they can come to room temperature. 

• Make sure to use shredded coconut and not coconut flakes.  If you can only find coconut flakes or chips, you can put them in the food process to shred them.

• Don’t be tempted to overmix the batter or your blondies may crack and turn crumbly.

Be sure to try my Coconut Macaroon Recipe too! These Chewy Coconut Macaroon cookies are one of the first to go from my cookie platters every year!

More Bar Recipes to Love

• Fresh Orange Bars

• Iced Snickerdoodle Bars

• No Bake Peanut Butter Chocolate Cookie Bars

• Classic Nanaimo Bars (pictured above)

• S’More Cookie Bars

• Cherry Pie Bars

See all of my Dessert Bar Recipes Here

Make up a batch of these Coconut Macaroon Blondies today and enjoy the traditional blondie base with a chewy white chocolate coconut macaroon middle. Baked to perfection, these blondies are then topped with a chocolate drizzle. Perfect to pair with your afternoon coffee or tea. 

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Coconut Macaroon Blondies

Rich, chewy, and loaded with coconut flavor these Coconut Macaroon Blondies are a delicious dessert that combines the flavors and textures of coconut macaroons and blondies.

Keyword coconut blondie bars, coconut macaroon bars, coconut macaroon blondie recipe, coconut macaroon blondies, coconut macaroonies

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 bars

Calories 239kcal

Author Michaela Kenkel

Equipment

• Glass Batter Bowl
• Kitchenaid Stand Mixer
• KitchenAid Hand Mixer 
• Offset Spatula , SIMEEGO Icing Spatula Set with 6 8 10 Inch Stainless Steel Blades 
• Heavy Duty Aluminum Foil 
• Wilton Perfect Results Premium Non-Stick 8-Inch Square baking pan (8x8)

Ingredients

• 1 ¼ cups flour divided
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 whole egg and 2 egg whites divided
• 1 cup sugar divided
• 1 teaspoon coconut extract
• 2 ounces white chocolate melted
• 6 Tablespoons Coconut oil melted
• 2 ½ cups shredded flaked coconut
• 2 ounces bittersweet chocolate

Instructions

• Preheat oven to 350 degrees.
• Line an 8” square pan with foil, extending the foil over the edges.
• Spray with cooking spray. 
• Combine 1 cup flour, baking powder and salt. 
• Beat the whole egg with ¾ cup of the sugar and the coconut extract with a mixer until blended. Add in white chocolate and oil and mix well. 
• Gradually add in the dry ingredients, mixing well after each addition. 
• Spoon the mixture into the prepared pan, pressing it evenly to the bottom. 
• Combine the coconut with the remaining sugar and flour. Beat egg whites and add to coconut mixture, mixing to combine. 
• Spread over the batter in the pan evenly. 
• Bake for 25 to 28 minutes or until a toothpick inserted in the middle comes out clean. 
• Cool completely.
• Melt the bittersweet chocolate and drizzle over the top of the bars. 
• Use the foil “handles” to remove the bars from the pan before cutting into bars.

Nutrition

Serving: 1 | Calories: 239kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 102mg | Fiber: 2g | Sugar: 20g

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