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Brown Butter Dinner Rolls

Michaela Kenkel — Wed, 14 Oct 2026 22:07:40 +0000

These Brown Butter Dinner Rolls are soft, fluffy, and full of rich, nutty brown butter flavor. Made with simple ingredients and an easy, single-rise yeast dough, these homemade dinner rolls are the perfect addition to everything from a cozy Sunday supper to your Thanksgiving or Christmas dinner table.

There’s just something about a basket of warm, homemade rolls sitting in the middle of the dinner table, isn’t there? Whether you’re using one to soak up the last bit of gravy on your plate or spreading it with a little extra butter, homemade bread makes any meal feel special.

And while I love a good, buttery dinner roll, browning the butter first takes these rolls to a whole new level!

The butter develops a rich, toasted flavor that gives these rolls something extra without making the recipe complicated. They’re the kind of rolls you’ll want to make for the holidays, but they’re easy enough to enjoy with a pot of soup on a chilly Tuesday night, too.

When you are dreaming of a holiday meal, what is your favorite menu item? I know that many people would say a fluffy, warm, buttery dinner roll! These Homemade Brown Butter Dinner Rolls will be the hit of every meal, no matter if it’s a holiday or not!

Why You’ll Love These Brown Butter Rolls

Rich, buttery flavor: Browning the butter gives these rolls a delicious, slightly nutty flavor that regular melted butter just can’t match.
Soft and fluffy: These homemade yeast rolls bake up tender on the inside with beautiful golden tops.
Only one rise: Unlike many traditional dinner roll recipes, these rolls don’t require a long second rise after shaping.
Simple ingredients: You probably have most of what you need in your kitchen already.
Perfect for any occasion: Serve them with soup, Sunday dinner, Thanksgiving turkey, or Christmas ham.
Freezer-friendly: Make a batch ahead of time and have homemade rolls ready when you need them.

Ingredients in Brown Butter Dinner Rolls

You don’t need anything fancy to make these homemade dinner rolls. Just a handful of everyday baking ingredients and a little extra time to brown the butter.

Salted Butter: The star of the show! Browning the butter brings out a rich, toasted, nutty flavor that makes these rolls extra delicious.
Whole Milk: Warm milk helps activate the yeast and adds richness to the dough. You’ll want it around 100°F, warm to the touch but not hot.
Active Dry Yeast: Gives the rolls their beautiful rise and soft, fluffy texture. Make sure your yeast is fresh and active.
Granulated Sugar: Just enough to feed the yeast and add a hint of sweetness without making these dinner rolls taste sweet.
Large Egg: Adds richness and helps create a tender texture.
Coarse Sea Salt: Balances the buttery flavor and adds little pops of salt throughout the rolls.
All-Purpose Flour: Gives the dough its structure while keeping these rolls soft and tender.

Find the complete ingredient measurements and printable instructions in the recipe card below.

How to Make Brown Butter Dinner Rolls

Making homemade yeast rolls might sound intimidating, but this recipe is surprisingly simple. The most important steps are browning the butter without burning it and giving the dough enough time to rise.

Brown the Butter: Melt the butter in a small saucepan over medium-high heat. Once melted, continue stirring frequently as the butter begins to foam and turn a rich amber color.

As soon as the butter is browned, remove the saucepan from the heat. Set it aside to cool for about 10–15 minutes while you prepare the yeast mixture.

Activate the Yeast: Combine the warm milk, active dry yeast, and sugar in a large mixing bowl. Stir gently, cover with a clean kitchen towel, and let the mixture sit for about 5 minutes.

The mixture should become foamy, letting you know the yeast is active and ready to go.

Mix the Dough: Add the slightly cooled brown butter and egg to the yeast mixture. Whisk until everything is well combined.

Stir in the flour and salt until a soft dough begins to form and pull away from the sides of the bowl.

Knead the Dough: Transfer the dough to a lightly floured surface or use a stand mixer fitted with a dough hook.

Knead for about 5 minutes, until the dough becomes smooth and elastic.

Let the Dough Rise: Lightly grease a mixing bowl with oil or nonstick cooking spray. Place the dough inside and cover with plastic wrap.

Let it rise in a warm spot for approximately 1 hour, or until doubled in size. Depending on the temperature of your kitchen, this could take closer to 90 minutes.

Shape the Rolls: Divide the dough into 15 equal portions and shape each piece into a round roll.

Arrange the rolls in a greased 8×11-inch or 9×13-inch baking dish.

Bake Until Golden: Preheat the oven to 375°F while the shaped rolls rest in the baking dish.

Once the oven is preheated, bake for 15–20 minutes, or until the tops are golden brown and the rolls are baked through.

Let them cool for a few minutes before serving.

Serve warm, with butter if desired!

How to Store and Freeze Homemade Dinner Rolls

These buttery dinner rolls are best enjoyed fresh from the oven, but they store and freeze beautifully, too.

Room Temperature: Store completely cooled rolls in an airtight container or resealable bag at room temperature for up to 2–3 days.

Refrigerator: Refrigeration can dry out bread more quickly, so I prefer storing these rolls at room temperature or freezing them for longer storage.

Freezing Baked Rolls: Let the rolls cool completely, then place them in a freezer-safe bag or airtight container. Freeze for up to 2 months. Reheat individual frozen rolls in the microwave for approximately 30–45 seconds, or until warmed through.

Freezing Unbaked Rolls: After shaping the dough into individual rolls, arrange them on a baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag and freeze for up to 3 months.

When you’re ready to bake, arrange the frozen rolls in a greased baking dish, cover loosely, and let them thaw completely at room temperature. Once thawed, bake at 375°F for about 15–20 minutes, or until golden brown and fully baked.

This is especially handy when you’re preparing a big holiday meal and want to get some of the work done ahead of time!

Love it? Pin it!

If you can’t wait to make this recipe for brown butter dinner rolls, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

How to Tell When Butter Is Perfectly Browned

If you’ve never browned butter before, don’t worry! It’s a simple technique that makes a big difference in flavor.

As butter melts and cooks, the water begins to evaporate, and the milk solids start to toast. This creates the rich, nutty flavor that makes brown butter so delicious.

Here’s what to watch for:

Color: The butter will change from bright yellow to golden, then develop an amber-brown color. You’ll also notice little brown specks at the bottom of the pan.
Smell: Perfectly browned butter has a warm, nutty, almost toasted aroma.
Foaming: The butter will bubble and foam as it cooks. Keep stirring so you can watch the color underneath.
Brown bits: Those little toasted milk solids are packed with flavor! Be sure to scrape them into your dough along with the butter.

Be careful not to burn it! Brown butter can go from perfectly toasted to burnt very quickly. Once you see that beautiful amber color and smell the nutty aroma, remove it from the heat immediately. Transferring it to a heatproof bowl will help stop the cooking.

Tips for the Best Brown Butter Dinner Rolls

Best Brown Butter Dinner Rolls Tip: Don’t rush the butter! Keep a close eye on it as it browns, stirring frequently. Those little toasted bits at the bottom of the pan are where so much of the delicious flavor comes from.

Check your milk temperature. Aim for approximately 100°F before adding the yeast. Milk that’s too hot can damage the yeast and prevent the dough from rising.
Let the brown butter cool slightly. You don’t need to cool it completely, but it shouldn’t be piping hot when added to the yeast mixture.
Make sure your yeast is active. If the yeast mixture doesn’t become foamy after about 5–10 minutes, your yeast may be old or the milk may have been too hot.
Give the dough time to double. The one-hour rise is a guideline. A cooler kitchen may require up to 90 minutes or longer.
Don’t add too much extra flour. Use just enough flour on your work surface to keep the dough manageable. Too much flour can make the rolls dense.
Use a kitchen scale. Weighing the dough before dividing it into 12 portions helps create evenly sized rolls that bake at the same rate.
Choose your baking dish. An 8×11-inch pan will keep the rolls closer together, while a 9×13-inch pan gives them a little more room.
Don’t skip the salt. Coarse sea salt adds a lovely contrast to the rich, buttery flavor.

Frequently Asked Questions About Brown Butter Rolls

Do brown butter dinner rolls need a second rise? No! This recipe was tested using one full rise. After shaping, the rolls rest briefly while the oven preheats, then go straight into the oven.
Can I use regular butter instead of brown butter? You can use melted butter, but you’ll miss the rich, nutty flavor that makes these rolls special. Browning the butter is worth the few extra minutes.
Can I make brown butter dinner rolls ahead of time? Yes! You can bake the rolls ahead and freeze them, or freeze the shaped, unbaked rolls to thaw and bake later.
Can I use instant yeast instead of active dry yeast? Instant yeast can generally be substituted for active dry yeast, but it doesn’t need to be proofed in warm milk first. Follow the instant yeast manufacturer’s instructions and watch the dough rather than relying strictly on the rising time.
Why didn’t my dinner rolls rise? Your yeast may have been expired, your milk may have been too hot, or your kitchen may have been too cool. Always check that your yeast becomes foamy before mixing the dough.
What does browned butter taste like? Brown butter has a rich, toasted, slightly nutty flavor. It’s still buttery, but with a deeper flavor than ordinary melted butter.
How long does it take to brown butter? It usually takes several minutes, depending on your saucepan, stove, and heat level. Watch the color and aroma rather than relying on an exact cooking time.

What to Serve with Brown Butter Dinner Rolls

One of my favorite things about homemade dinner rolls is how they turn an ordinary meal into something that feels a little more special.

These soft, buttery rolls are wonderful alongside Thanksgiving turkey, Christmas ham, or a Sunday pot roast. They’re also perfect for soaking up every last bit of soup, broth, or gravy.

Here are a few of my favorite comfort food recipes to serve with them:

Homemade Chicken Noodle Soup: A classic combination that never goes out of style. Warm homemade rolls and a bowl of chicken noodle soup are comfort food at its finest.
Zuppa Toscana Soup: This creamy, hearty soup is full of flavor, and a fluffy dinner roll is just the thing for soaking up that delicious broth.
Beef & Noodles: Tender beef, hearty noodles, and rich gravy make this a natural pairing for buttery homemade rolls.
Cheesy Potato Soup: A cozy bowl of potato soup and a warm roll are just what a chilly evening calls for.
Mulligan Stew: This classic beef stew recipe needs a warm dinner roll to soak up every drop in the bowl

More Homemade Breads for Your Bread Basket

There’s nothing quite like a basket of warm bread on the dinner table! Whether you’re planning a holiday meal or serving up your favorite comfort food, these recipes are always welcome.

Homemade Buttermilk Biscuits: Tender, flaky, buttery biscuits that are perfect for breakfast, dinner, or soaking up every last drop of gravy.
Poppyseed Rolls: These easy, semi-homemade rolls are a delicious shortcut when you want something special without making bread from scratch.
No Knead Crusty Dutch Oven Bread: A beautiful, rustic loaf with a crisp crust and soft center. Perfect for serving alongside soups, stews, and hearty family dinners.

Find all of my bread recipes here and all of my recipes for rolls, biscuits, and muffins here.

More Brown Butter Recipes to Try

If you’ve fallen in love with the rich, nutty flavor of brown butter, there’s no reason to stop with dinner rolls! It’s one of those simple ingredients that can make everything from cookies to coffee cakes taste extra special.

Brown Butter Chocolate Chunk Cookies: Rich, buttery cookies loaded with chocolate chunks and that delicious toasted flavor.
Cowboy Cookies with Brown Butter: Hearty, chewy cookies made even better with the addition of nutty brown butter.
Carrot Coffee Cake with Brown Butter Glaze: A cozy coffee cake topped with a rich, buttery glaze.
Pumpkin Spiced Coffee Cake with Brown Butter Glaze: Warm fall spices and a delicious brown butter glaze make this coffee cake perfect for autumn mornings.
Gingersnap Cookies with Brown Butter: Warm spices and nutty brown butter come together in these flavorful cookies.

Homemade Brown Butter Rolls for Every Occasion

Whether you’re planning your Thanksgiving menu, setting the table for Christmas dinner, or just looking for something delicious to serve with a pot of homemade soup, these Brown Butter Dinner Rolls deserve a spot in your bread basket.

They’re soft, fluffy, full of buttery flavor, and simple enough to make any day of the week.

And if there’s one thing I’ve learned, it’s that nobody ever complains when a basket of warm homemade rolls shows up at the dinner table!

If you make these Brown Butter Dinner Rolls, I’d love to hear what you think! Leave a comment and a star rating below, and let me know what you served them with.

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Brown Butter Dinner Rolls

These soft and fluffy Brown Butter Dinner Rolls are made with rich, nutty browned butter and an easy, single-rise yeast dough. Perfect for holiday dinners, Sunday suppers, or serving alongside your favorite soups and stews.

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword brown butter, dinner rolls, rolls

Prep Time 25

Cook Time 20

Rise Time 1

Total Time 1 45

Servings servings

Calories 170kcal

Ingredients

½ cup salted butter
1 cup whole milk warmed to approximately 100°F
1 Tablespoon active dry yeast
3 Tablespoons granulated sugar
1 large egg
2 teaspoons coarse or flaky sea salt
3 cups all-purpose flour

Instructions

Melt the butter in a small saucepan over medium-high heat. Once melted, continue stirring frequently until the butter develops a rich amber color and a nutty aroma. Immediately remove the saucepan from the heat and set aside to cool for about 10–15 minutes.
In a large mixing bowl, combine the warm milk, yeast, and sugar. Stir gently, cover with a clean kitchen towel, and let sit for about 5 minutes, or until the mixture becomes foamy.
Add the slightly cooled brown butter and egg to the yeast mixture. Whisk until well combined, making sure to scrape all of the flavorful browned bits from the saucepan.
Stir in the flour and salt until a soft dough forms and begins to pull away from the sides of the bowl.
Transfer the dough to a lightly floured surface or a stand mixer fitted with a dough hook. Knead for approximately 5 minutes, or until the dough is smooth and elastic.
Lightly grease a large mixing bowl with oil or nonstick cooking spray. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
Divide the dough into 15 equal portions and shape each into a smooth ball. Arrange the rolls in a greased 8×11-inch or 9×13-inch baking dish.
Preheat the oven to 375°F, allowing the shaped rolls to rest while the oven heats.
Bake for 15–20 minutes, or until the tops are golden brown and the rolls are baked through.
Let the rolls cool in the pan for a few minutes before serving. Enjoy warm!

Notes

Browning the Butter: Watch the butter carefully as it browns, stirring frequently to prevent burning. Be sure to include the toasted brown bits from the bottom of the saucepan for the best flavor.
Cooling the Butter: Let the brown butter cool for approximately 10–15 minutes before adding it to the yeast mixture. It should be warm, not hot, to avoid damaging the yeast.
Milk Temperature: Warm the milk to approximately 100°F before adding the yeast. Milk that is too hot can kill the yeast and prevent the dough from rising.
Checking the Yeast: If the yeast mixture doesn’t become foamy after 5–10 minutes, your yeast may be expired or the milk may have been too hot. Start again with fresh yeast.
Rising Time: The dough may take longer to double in size depending on the temperature of your kitchen. In cooler environments, allow up to 90 minutes or longer.
Single-Rise Recipe: These rolls have been tested with just one full rise. After shaping, they only need to rest while the oven preheats before baking.
Evenly Sized Rolls: Use a kitchen scale to divide the dough into 15 equal portions for more consistent baking.
Coarse Sea Salt: Coarse sea salt adds little pops of flavor that complement the nutty brown butter.
Baking Dish: An 8×11-inch or 9×13-inch baking dish works well for this recipe.
Storage: Store completely cooled rolls in an airtight container at room temperature for up to 2–3 days.
Freezing Baked Rolls: Freeze cooled rolls in an airtight, freezer-safe container for up to 2 months. Reheat individual frozen rolls in the microwave for approximately 30–45 seconds, or until warmed through.
Freezing Unbaked Rolls: Freeze shaped, unbaked rolls for up to 3 months. When ready to bake, place them in a greased baking dish, cover loosely, and allow them to thaw completely at room temperature. Bake at 375°F for about 15–20 minutes, or until golden brown and fully baked. Allow additional time if the dough is still cold, and make sure the rolls are fully baked before serving.

** One little thing to keep in mind: The 1 hour 40 minute total time is an estimate. Since the dough needs to double in size and the brown butter needs to cool, actual timing may vary.

Nutrition

The post Brown Butter Dinner Rolls appeared first on An Affair from the Heart.

No Knead Crusty Dutch Oven Bread

Michaela Kenkel — Thu, 08 Oct 2026 16:22:28 +0000

This No Knead Crusty Dutch Oven Bread is an easy homemade bread recipe made with just four simple ingredients! With no kneading required, this rustic bread develops a beautiful golden, crispy crust and a soft, chewy center. Just mix the dough, let it rise overnight, and bake it in a Dutch oven for bakery-style bread right in your own kitchen.

There’s just something about the smell of freshly baked bread filling the house, isn’t there? Especially when you know you made it yourself!

I first shared this recipe back in 2015, and it quickly became one of the most popular bread recipes on my site. It’s been a favorite ever since, and for good reason. You don’t need a bread machine, a stand mixer, or even much experience working with yeast.

All you need is a bowl, a Dutch oven, four ingredients, and a little patience while the dough does its thing.

And believe me, the results are worth the wait!

The Story Behind This Crusty Dutch Oven Bread

I still remember the first time I made this bread; I was making Chicken Linguine Carbonara for dinner and wanted some fresh bread to serve alongside it. I had recently gotten a new cast iron Dutch oven and was itching to use it.

Now, I have always made plenty of quick breads, but back then, baking with yeast intimidated the heck out of me.

I was scrolling through my Pinterest bread board when I came across a recipe that claimed to be incredibly easy.

Four ingredients? No kneading? I figured, how hard could it be? Well, let me tell you, when that beautiful loaf came out of the oven, I was practically patting myself on the back!

When Brian came home from work, I stood there holding my Dutch oven in my hot-pad-mittened hands and announced, “Welcome home, honey! I baked you fresh bread!” while batting my eyelashes.

He smiled and said, “You’re such a DORK!” Somehow, we’ve managed to make it work for 35 years now.

But seriously, I was so proud of that bread, and I still get excited every time I pull a fresh loaf out of the oven. If you’ve ever been nervous about baking bread with yeast, this is the recipe I want you to try.

Why You’ll Love This No Knead Bread Recipe

Only four ingredients. Flour, yeast, salt, and water. That’s it!
No kneading required. Just stir everything together and let the dough rest overnight.
Perfectly crusty outside. Baking in a covered Dutch oven helps create that beautiful, golden crust.
Soft and chewy inside. The long rise develops flavor and gives this rustic bread its wonderful texture.
Beginner-friendly. Even if baking with yeast makes you nervous, this is a great place to start.
Goes with everything. Serve it with soup, pasta, or a little butter. Leftovers make fantastic toast!

Ingredients in No Knead Dutch Oven Bread

You only need four basic pantry ingredients to make this easy Dutch oven bread recipe. Find the complete measurements and instructions in the printable recipe card at the bottom of this post.

All-Purpose Flour: Regular all-purpose flour forms the base of this bread. No special bread flour is needed.
Salt: Adds flavor to the bread. Without it, homemade bread can taste a little bland.
Active Dry Yeast: Just half a teaspoon is all you need! The long rising time gives the yeast plenty of time to work.
Water: Room-temperature water brings the dough together. There’s no need to heat the water for this recipe.

How to Make Crusty Dutch Oven Bread

Making this homemade bread couldn’t be much easier. The most important thing to remember is that the dough needs to rise for 12 to 18 hours, so plan ahead.

Step 1: Mix the dough.

In a large bowl, stir together the flour, salt, and yeast. Add the room-temperature water and mix with a rubber spatula until everything is combined.

The dough will look shaggy and sticky. That’s exactly what you want!

Step 2: Let it rise overnight.

Cover the bowl with plastic wrap and leave it on the counter at room temperature for 12 to 18 hours.

During that time, the dough will rise and develop flavor. When it’s ready, it should look bubbly and loose.

Step 3: Preheat the Dutch oven and shape the dough.

When you’re ready to bake, place your Dutch oven and its lid in the oven and preheat to 450°F. Make sure your pot is safe for empty preheating at this temperature.

Generously flour your work surface and hands. Gently turn the dough out of the bowl and shape it into a round loaf. Don’t knead it. You’re simply gathering it into a ball.

Step 4: Bake the bread.

Carefully remove the hot Dutch oven from the oven and take off the lid.

Place the dough inside, cover, and return the pot to the oven.

Bake for 30 minutes with the lid on. Then remove the lid and bake for another 15 to 20 minutes, until the crust is beautifully golden brown.

Step 5: Cool and enjoy!

Carefully remove the bread from the Dutch oven and place it on a cooling rack.

Let it cool before slicing so the inside has time to set.

Then grab the butter and enjoy!

How to Store Homemade Dutch Oven Bread

Homemade crusty bread is at its very best the day it’s baked, especially when that crust is still wonderfully crisp.

Room temperature: Once completely cool, store the bread in a bread bag or loosely wrapped in a clean kitchen towel for about 1 to 2 days. The crust will gradually soften.
Freezer: For longer storage, slice the cooled bread and freeze it in a freezer-safe bag for up to 3 months.
Reheating: To bring back some of that crispy crust, warm the bread in a 350°F oven for a few minutes, until heated through.

I don’t recommend storing this bread in the refrigerator. It tends to make bread go stale faster.

And don’t forget about the leftovers! This bread makes sensational toast the next morning.

Love it? Pin it!

If you can’t wait to try this easy Dutch oven bread recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

What Size Dutch Oven Is Best for Bread?

One of the questions I get about homemade Dutch oven bread is what size pot to use.

For this recipe, a 5- to 6-quart Dutch oven is a good choice. It gives the dough room to expand as it bakes while helping it hold a nice, round shape.

I have a smaller Dutch oven and a larger one, and I typically reach for my larger pot when making this bread.

A few things to keep in mind:

Cast iron works beautifully. Both seasoned and appropriately rated enameled cast iron Dutch ovens can work.
A tight-fitting lid is important. It traps moisture released by the dough, helping create steam during the first part of baking.
Check the temperature rating. Your Dutch oven, lid, and knob must be rated for 450°F, and the manufacturer must allow the empty preheating method used in this recipe.
A larger pot may produce a wider loaf. The dough can spread a little more depending on the size and shape of the pot.

You don’t need the most expensive Dutch oven on the market to make great homemade bread. Just choose one that’s suitable for high-temperature baking.

Tips for the Best Crusty Dutch Oven Bread

Best Dutch Oven Bread Tip: Don’t be tempted to add a bunch of extra flour when you see how sticky the dough is! That loose, wet dough is part of what makes this bread so wonderful. Flour your hands and work surface well, but resist the urge to knead additional flour into the dough.

A few more tips for bread-baking success:

Give the dough enough time to rise. The long rest is important for developing flavor and texture.
Use a large bowl. Your dough needs room to expand during the overnight rise.
Don’t overwork the dough. A little gentle shaping is all it needs.
Use caution with the hot Dutch oven. At 450°F, the pot and lid will be extremely hot. Always use sturdy oven mitts.
Keep the lid on for the first 30 minutes. The trapped steam helps the bread expand and keeps the crust from setting too early.
Let the bread cool before slicing. I know it’s tempting to cut right into that beautiful loaf, but giving it time to cool helps prevent a gummy center.

Frequently Asked Questions About Dutch Oven Bread

Can I use instant yeast instead of active dry yeast? Yes! Instant yeast can generally be substituted in the same amount. The rising time may vary slightly, so pay attention to how the dough looks.
Why is my no knead bread dough so sticky? This is a high-hydration dough, which means it contains quite a bit of water compared to the flour. That stickiness is normal and helps create the bread’s soft, chewy texture.
Do I need to knead the dough at all? Nope! That’s the beauty of this recipe. The long resting time helps develop the dough’s structure without traditional kneading.
Can I make this bread without a Dutch oven? This particular recipe was developed for a covered Dutch oven, which traps steam and helps create the crust. Other covered, oven-safe bread-baking vessels may work, but the results can vary.
Do I need parchment paper? No. The original recipe places the dough directly into the hot Dutch oven. If you choose to use parchment paper, make sure it’s rated for the baking temperature and follow the manufacturer’s instructions.
How do I know when my Dutch oven bread is done? The crust should be deeply golden brown and feel firm. For another way to check, the center of the loaf will generally register around 200–210°F on an instant-read thermometer.
Can I make the dough ahead of time? Absolutely! In fact, this recipe requires planning ahead. Mix it the evening before you want to bake and let it rise for 12 to 18 hours.
Why didn’t my bread rise very much? Your yeast may be old, the room may have been too cold, or the dough may not have had enough time to rise. Make sure your yeast is fresh and give the dough time to become bubbly before baking.

What to Serve with Crusty Dutch Oven Bread

Is there anything better than a warm slice of homemade bread with a little butter?

Well, maybe a warm slice of homemade bread served alongside a big bowl of soup!

This crusty bread is perfect for dipping into soups and stews, soaking up pasta sauces, or serving with your favorite comfort food dinners.

Some of my favorite recipes to pair it with include:

Zuppa Toscana Soup (pictured above): A creamy, hearty soup that practically begs for crusty bread.
Chicken Linguine Carbonara: The pasta dish that inspired me to bake this bread in the first place!
Homemade chili or this Mulligan stew or Oyster Stew: Perfect for soaking up every last bite.

And honestly, sometimes all you need is a little salted butter and a cup of coffee.

More Homemade Bread Recipes and Rolls to Love

Once you’ve made this easy crusty bread, you might just find yourself wanting to bake more!

If you’re ready to try another homemade bread recipe, rolls or biscuits, here are a few favorites:

Each one is a delicious way to enjoy the simple pleasure of homemade bread. Be sure to checkout all of my bread recipes, including quick breads, yeast breads, donuts and pastries, rolls, biscuits and muffins!

If you’ve ever wanted to bake homemade bread but felt a little intimidated by working with yeast, I hope this recipe convinces you to give it a try.

There’s something so satisfying about pulling a beautiful, golden loaf of bread from the oven, especially when you know you made it with just four simple ingredients.

Just remember to plan ahead. If you’re dreaming of this bread for dinner tonight and haven’t started the dough yet, well, it ain’t happenin’! 😉

But mix it up tonight, and tomorrow you’ll be enjoying some of the best homemade crusty bread you’ve ever made.

If you try this No Knead Crusty Dutch Oven Bread, I’d love to hear how it turns out! Leave me a comment below, and don’t forget to give the recipe a star rating.

Happy baking!

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
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No Knead Crusty Dutch Oven Bread

This Crusty Dutch Oven Bread requires no kneading and only 4 ingredients!

Course Breads

Cuisine American

Keyword {No Knead} Crusty Dutch Oven Bread, 4 ingredient bread, 4 ingredients, Crusty Bread, dutch oven, Dutch Oven Bread, yeast bread

Prep Time 5

Cook Time 50

Rise Time 16

Total Time 16 55

Servings slices

Calories 114kcal

Author Michaela Kenkel

Ingredients

3 cups all purpose flour
1¾ teaspoon salt
½ teaspoon active dry yeast
1½ cups water at room temperature

Instructions

In a large mixing bowl, stir together the flour, salt, and yeast. Add the room-temperature water and mix with a rubber spatula until all of the flour is incorporated. The dough will be sticky and shaggy.
Cover the bowl with plastic wrap and let the dough rise on the counter at room temperature for 12 to 18 hours, until bubbly and risen.
When ready to bake, place a cast iron Dutch oven with its lid in the oven and preheat to 450°F. Make sure your Dutch oven is rated for this temperature and safe to preheat empty.
Generously flour your work surface and hands. Gently remove the dough from the bowl and shape it into a ball. There is no need to knead the dough.
Carefully remove the hot Dutch oven from the oven and take off the lid. Gently place the dough inside.
Cover with the lid and return the Dutch oven to the oven. Bake for 30 minutes.
Remove the lid and continue baking for another 15 to 20 minutes, or until the bread is golden brown and crusty.
Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool before slicing and serving.

Video

Notes

Plan ahead: This bread needs 12 to 18 hours to rise, making it a great overnight bread recipe.
Sticky dough is normal: Resist the urge to add extra flour. Flour your hands and work surface to make shaping easier.
Dutch oven size: A 5- to 6-quart Dutch oven works well. Make sure the pot and lid are rated for 450°F and suitable for empty preheating.
Check for doneness: The bread should have a deep golden crust. The center should register approximately 200–210°F on an instant-read thermometer.
Storage: Store completely cooled bread at room temperature for 1 to 2 days or freeze for up to 3 months.

Recipe adapted from Jo Cooks.

Nutrition

This recipe was originally posted on May 13, 2015. It has been updated to improve user experience and reshared on October 8, 2026.

The post No Knead Crusty Dutch Oven Bread appeared first on An Affair from the Heart.

Pork Chops with Apples & Stuffing

Michaela Kenkel — Fri, 11 Sep 2026 14:51:54 +0000

There is something about pork and apples that feels like fall. Add savory stuffing and caramelized onions, and you have the kind of cozy dinner that makes everyone happy to gather around the table.

These Pork Chops with Apples & Stuffing start with thick, bone-in pork chops seared in a cast iron skillet until beautifully browned. Sweet onions cook in butter until golden, then everything is layered with apple pie filling, cinnamon, and savory stuffing before it goes into the oven.

The result is tender, juicy pork with that wonderful sweet-and-savory combination that works so well with pork chops. And because everything finishes in one skillet, it looks impressive without much trouble.

Fall is just around the corner, and before everything turns into pumpkin everything, let’s take a moment to savor apple season. It’s one of my favorites, and I have loads of apple recipes right here on my website. Both sweet and savory, like this brand new recipe, sure to bring all kinds of comfort to your kitchen table.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

I am excited to partner with Iowa Pork to bring you this recipe. Pork is such a versatile protein for family meals, and thick-cut pork chops are especially nice for recipes like this because they stay juicy while all of those flavors bake together.

Even though I didn’t grow up on a farm in Iowa like my husband did, growing up we ate pork a lot. My Mom’s Pork Chops and Mushroom Gravy were one of my favorite comfort meals as a kid, and I still make them all of the time for my family. Little do they know that while they are enjoying my pork recipes, I am internally smiling because I am aware of Pork’s nutritional value.

Pork Chops with Apples

This is one of those dinners that looks like you fussed over it much more than you actually did. Once you sear the pork chops and caramelize the onions, the skillet does most of the work in the oven.

The apples add sweetness without turning the dish into dessert, while the onions, pork, and stuffing keep everything wonderfully savory. A little cinnamon ties it all together.

I also love that each pork chop gets its own generous helping of stuffing right on top. No need to make a bunch of separate side dishes unless you want to. Add a simple green vegetable or salad, and dinner is done.

Ingredients in Pork Chop, Apple, Stuffing Bake

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

Bone-in pork chops: Choose thicker pork chops, about 1 to 1 ¼ inches thick. The thicker cut works especially well for searing and then finishing in the oven.

Salt and pepper: A simple seasoning is all the pork needs because there are plenty of flavors coming from the other ingredients.
Olive oil: Used to get a nice sear on the pork chops.
Butter: Adds richness and helps the onions cook until soft and beautifully golden.
Sweet onion: I used a Vidalia onion. Thinly sliced sweet onion becomes mild and almost buttery as it cooks.
Chicken stock: Deglazes the skillet and picks up all of those flavorful browned bits left behind from the pork.
Stuffing mix: I used pork-flavored Stove Top Stuffing, but Sage or Traditional would also be delicious.
Apple pie filling: A convenient shortcut that gives you tender apples and a sweet sauce without peeling and cooking fresh apples separately.
Ground cinnamon: Just enough to complement the apples and bring a warm fall flavor to the dish.

How to Make Pork Chops with Apples & Stuffing

Preheat your oven to 400°F.

Season the pork chops generously with salt and pepper on both sides. Heat the olive oil in a large cast iron skillet over medium-high heat, then sear the pork chops for about 6 minutes on each side.

While the pork is searing, prepare the stuffing according to the package directions and set it aside.

Remove the pork chops from the skillet and add the butter. Once melted, add the thinly sliced onions and cook until they are soft and caramel-colored, about 8 minutes.

Pour in the chicken stock, scraping the bottom of the skillet to loosen all of those flavorful browned bits.

Push the onions to one side and return the pork chops to the skillet. Divide the onions evenly over the pork chops.

Spoon apple pie filling over each chop and sprinkle the apples with cinnamon. Divide the prepared stuffing into four portions and mound one portion over each pork chop.

Cover the skillet and bake for 30 minutes. Remove the lid and bake for another 5 minutes, or until the stuffing is lightly crisp on top and the pork has reached a safe internal temperature (145° F.)

Storage and Reheating

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

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If you can’t wait to try this recipe for Baked Pork Chops with Apple & Stuffing, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Tips for the Best Pork Chops with Apples & Stuffing

Use thick, bone-in pork chops for this recipe. Thin chops can cook too quickly during the combination of searing and baking.

Don’t skip deglazing the skillet. Those little browned bits left behind after searing the pork are packed with flavor. Scraping them up with the chicken stock adds that flavor right back into the dish.

Give the onions time to develop some color. You don’t need to deeply caramelize them, but allowing them to become soft and golden makes them sweeter and more flavorful.

Use an instant-read meat thermometer to check your pork rather than relying only on cooking time. Because pork chops can vary in thickness, temperature is the best way to know when they’re ready.

Best Pork Chop Tip: Insert your thermometer into the thickest part of the pork chop without touching the bone for the most accurate reading.

To What Temperature Should Pork Chops Be Cooked?

For juicy pork chops, cook whole cuts of pork to an internal temperature of 145°F, followed by a 3-minute rest.

Keep in mind that your pork chops will continue cooking slightly after they come out of the oven. Checking the temperature toward the end of the cooking time can help prevent overcooking.

Pork Chops with Apples FAQs

Can I use boneless pork chops? Yes, but watch them carefully because boneless chops may cook faster. Thick, bone-in pork chops are my preference for this recipe.
What kind of stuffing should I use? I used pork-flavored Stove Top Stuffing. Sage or Traditional stuffing would also pair nicely with the pork and apples.
Do I have to use a cast iron skillet? No. Use any large, oven-safe skillet with a lid. If your skillet doesn’t have a lid, you can cover it tightly with aluminum foil. If you can’t transfer your skillet to an oven, transfer the pork chops to any other oven-safe pan for baking.
Can I use fresh apples instead of apple pie filling? You could make a homemade cooked apple topping, but I wouldn’t simply substitute raw apples cup-for-cup. The prepared pie filling provides both the tender apples and the sweet sauce that are part of this recipe.
Why do pork and apples go together? The mild savory flavor of pork is a natural match for the sweetness and slight tartness of apples. Add onions, sage-style stuffing, and cinnamon, and you get a classic sweet-and-savory combination.

More Pork Recipes to Love

There are so many different cuts of pork to enjoy, and I have many pork recipes on my website for you to love. Different cuts require different cooking techniques and internal cooking temperatures too. Iowa Pork makes it easy for you to figure out those internal temperatures with their Pork Cooking Temperature Guide.

If you love pork chops like we do, be sure to check out these No Peek Pork Chops and Rice, Pork Chops with Mushroom Gravy, Baked Pork Chops with Stuffing (a great way to use up extra stuffing from the holidays!), and these yummy Taco Pork Chops, too!

Last summer I shared this Pepperoni Pizza Burger, perfect to make on the grill or indoors all year long. Some other Iowa Pork favorites include Pork Stew (pictured above), Dr. Pepper Pork Ribs, Creamy Bacon Soup, Pork Roast and Gravy, Pork Roast and Sauerkraut, and this Iowa classic: Breaded Pork Tenderloin Sandwich.

See ALL of my Pork Recipes Here

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

The minute cooler weather arrives, I start craving meals just like this one. These Pork Chops with Apples & Stuffing have everything I want in a cozy dinner: juicy pork, buttery onions, sweet apples, and savory stuffing, all together in one skillet.

It’s simple enough for a family dinner but pretty enough to serve when you have company. And that combination of pork and apples just seems made for those first crisp evenings of fall.

Thank you to Iowa Pork for sponsoring this recipe and for supporting the work I do here at An Affair from the Heart.

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Pork Chops with Apples and Stuffing

Thick, juicy pork chops topped with caramelized onions, sweet apples and savory stuffing are baked together in one skillet for an easy, cozy fall dinner.

Course Main Dishes

Cuisine American

Keyword apple, Iowa Pork, pork, pork chops, pork chops and stuffing

Prep Time 15

Cook Time 55

Servings servings

Calories 480kcal

Ingredients

4 bone-in pork chops 1 to 1 ¼ inches thick
Salt and pepper to taste
3 Tablespoons olive oil
3 Tablespoons butter
1 medium-sized sweet onion halved and thinly sliced (I used Vidalia)
1 cup chicken stock
1 6-ounce box Stove Top Stuffing, prepared according to package directions (I used Pork flavor, but Sage or Traditional work well, too)
1 20-ounce can apple pie filling
½ teaspoon ground cinnamon

Instructions

Preheat the oven to 400°F.
Heat the olive oil in a large cast iron skillet over medium-high heat. Season the pork chops with salt and pepper on both sides.
Add the pork chops to the hot skillet and sear for about 6 minutes on each side. Transfer the pork chops to a plate and set aside.
While the pork chops are searing, prepare the stuffing according to the package directions. Set aside.
Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 8 minutes.
Pour the chicken stock into the skillet, scraping the bottom of the pan to loosen any browned bits.
Push the onions to the side and return the pork chops to the skillet. Spoon the onions evenly over the tops of the pork chops.
Divide the apple pie filling evenly among the pork chops, spooning it over the top of each one. Sprinkle with the ground cinnamon.
Divide the prepared stuffing into 4 equal portions and mound one portion on top of each pork chop.
Cover the skillet with a lid and transfer it to the oven. Bake for 20 minutes, then begin checking the internal temperature of the pork chops. Continue baking, covered, as needed until the pork reaches 145°F when an instant-read thermometer is inserted into the thickest part of the chop without touching the bone. **Thicker pork chops may require additional baking time.
Remove the lid and bake for about 5 minutes more to lightly crisp the tops of the stuffing.
Let the pork chops rest for 3 minutes before serving.

Video

Notes

Pork chops can vary in thickness, so use an instant-read thermometer to determine doneness. Pork is safely cooked when it reaches an internal temperature of 145°F, followed by a 3-minute rest.
Check the temperature of the pork toward the end of the covered baking time to prevent overcooking.
Pork-flavored stuffing is delicious here, but Sage or Traditional stuffing can be substituted.
If your oven-safe skillet doesn’t have a lid, cover it tightly with aluminum foil.
For the most accurate temperature reading, insert the thermometer into the thickest part of the pork chop without touching the bone.

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

Nutrition

The post Pork Chops with Apples & Stuffing appeared first on An Affair from the Heart.

Red Lobster Cheddar Bay Biscuit Recipe

Michaela Kenkel — Thu, 03 Sep 2026 16:27:44 +0000

These Red Lobster Cheddar Bay Biscuits are buttery, cheesy, garlicky, and incredibly easy to make at home. This copycat recipe starts with Bisquick, plenty of cheddar cheese, and cold butter; then you brush the warm biscuits with garlic-parsley butter as soon as they come out of the oven.

If you’ve ever found yourself reaching for just one more biscuit from that basket at Red Lobster, this recipe is for you!

Growing up, I always loved the biscuits at Red Lobster. So, when I discovered years ago that I could make a version of those famous Cheddar Bay Biscuits right at home, you can imagine how excited I was.

And the best part? They’re surprisingly simple.

There’s no rolling, cutting, or kneading involved. These are easy drop biscuits made with Bisquick, which means you can have a basket of warm, cheesy garlic biscuits on the table in a little over 20 minutes.

Don’t have Bisquick in the pantry? You can make my Homemade Bisquick Mix and use that instead.

Red Lobster Cheddar Bay Biscuits

If you ask me, one of the best parts about eating at Red Lobster has always been that basket of warm biscuits that arrives at the table. This homemade version gives you those same flavors whenever the craving hits.

They’re tender on the inside with lightly golden edges, plenty of cheddar cheese throughout, and that irresistible garlic butter brushed over the top.

Because they are drop biscuits, they’re incredibly easy, too. No biscuit cutter and no perfectly shaped dough required. Just mix, scoop, bake, and brush with butter.

Serve them alongside soup, salad, seafood, chicken, steak, pasta, or just about anything that could use a warm biscuit on the side.

Ingredients in Copycat Cheddar Bay Biscuits

You only need a handful of simple ingredients to make these cheesy garlic biscuits.

Bisquick baking mix – Makes these drop biscuits incredibly quick and easy. You can use store-bought Bisquick or my homemade version.
Butter – Cut cold butter into the Bisquick before adding the other ingredients. Keeping the butter cold helps create a tender biscuit.
Cheddar cheese – Cheddar gives these biscuits their signature cheesy flavor. I prefer freshly shredded cheese because it melts beautifully, but pre-shredded cheese will work, too.
Sugar – Just a little sugar balances all of those savory flavors without making the biscuits taste sweet.
Milk – Brings the biscuit dough together. Regular dairy milk works perfectly here.
Garlic powder – Garlic powder goes into both the biscuit dough and the buttery topping for plenty of garlic flavor.
Dried parsley – Adds a little color and flavor to the garlic butter brushed over the warm biscuits.

How to Make Red Lobster Cheddar Bay Biscuits

Preheat your oven to 400°F.

Add the Bisquick and cold butter to a mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is distributed throughout the mixture. You should still be able to see little pieces of butter.

Add the shredded cheddar cheese, sugar, milk, and garlic powder. Mix just until everything comes together.

Be careful not to overmix the biscuit dough. Overworking it can make your biscuits tougher instead of light and tender.

Drop the dough by rounded spoonfuls onto an ungreased baking sheet.

Bake for 15–17 minutes, or until the biscuits are lightly golden brown on top.

While the biscuits bake, stir together the melted butter, garlic powder, and dried parsley.

As soon as the biscuits come out of the oven, brush the tops generously with the garlic parsley butter.

Serve them warm!

How to Store Cheddar Bay Biscuits

Once completely cooled, store leftover biscuits in an airtight container at room temperature for up to 2 days.

For longer storage, keep them in an airtight container in the refrigerator for up to 4 days.

Warm leftover biscuits briefly before serving to bring back some of that soft, buttery texture.

Can You Freeze Cheddar Bay Biscuits?

Yes! These biscuits freeze really well.

Let the baked biscuits cool completely, then place them in an airtight freezer-safe container or freezer bag. Freeze them for up to 3 months.

Thaw at room temperature or overnight in the refrigerator, then warm them before serving.

For an extra little refresh, brush them with a bit of melted garlic butter after reheating.

Love it? Pin it!

If you can’t wait to make this copycat Red Lobster Cheddar Bay Biscuit recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for the Best Cheddar Bay Biscuits

Keep your butter cold until you’re ready to use it. Those little pieces of cold butter throughout the dough help make the biscuits tender.

Freshly grated cheddar melts especially well and gives you great cheese flavor throughout the biscuits.

Don’t overmix the dough. Once everything is combined, stop mixing.

Try to make your scoops fairly similar in size so the biscuits bake evenly.

And don’t skip that final brush of garlic butter! Brush it on while the biscuits are still hot from the oven so it melts right into all of those little nooks and crannies.

Best Cheddar Bay Biscuit Tip: Serve these straight from the oven whenever possible. They’re at their absolute best when they’re warm, buttery, and fresh.

Frequently Asked Questions

Can I use homemade Bisquick? Absolutely. My Homemade Bisquick Mix works beautifully in this recipe and is a great option when you don’t have a box of Bisquick in the pantry.
Can I use pre-shredded cheddar cheese? Yes. Freshly grated cheddar tends to melt a little better, but pre-shredded cheese works just fine when you need to keep things quick and easy.
Why shouldn’t I overmix biscuit dough? Mixing the dough too much can make biscuits dense or tough. Stir only until the ingredients are combined.
Can I make these biscuits ahead of time? You can bake them ahead, but these biscuits really shine when they’re served warm. If making them earlier in the day, warm them briefly before serving and add a fresh brush of garlic butter.
How do I know when the biscuits are done? Look for lightly golden tops and edges. Depending on your oven and the size of your biscuits, this should take about 15–17 minutes.

Homemade Cheddar Bay Biscuits Anytime

There is just something about a warm basket of cheesy garlic biscuits on the dinner table that makes an ordinary meal better.

And when they’re this easy to make, there’s no reason to wait until the next time you visit Red Lobster to enjoy them.

These copycat Red Lobster Cheddar Bay Biscuits have all of those flavors I have loved for years: cheddar cheese, garlic, butter, and a soft, tender center. Serve them warm, pass the basket around, and don’t be surprised when everyone reaches for seconds.

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Red Lobster Cheddar Bay Biscuits (Easy Copycat Recipe)

Easy copycat Red Lobster Cheddar Bay Biscuits are tender, cheesy, and full of garlic butter flavor. Made with Bisquick and ready in about 20 minutes!

Course Rolls-Biscuits-Muffins

Cuisine American

Keyword biscuits, copy cat, drop biscuits,, Red Lobster Cheddar Bay Biscuits

Prep Time 5

Cook Time 17

Total Time 22

Servings biscuits

Calories 221kcal

Author Michaela Kenkel

Ingredients

For the Biscuits:

2 1/2 cups Bisquick baking mix
4 Tablespoons cold butter
1 cup shredded cheddar cheese
1/4 cup sugar
3/4 cup milk
1/4 teaspoon garlic powder

For the Garlic Butter Topping:

2 Tablespoons butter melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes

Instructions

Preheat the oven to 400°F.
Add the Bisquick baking mix and cold butter to a large mixing bowl. Using a pastry blender or two butter knives, cut the butter into the Bisquick until it is evenly distributed. Small pieces of butter should still be visible throughout the mixture.
Add the shredded cheddar cheese, sugar, milk, and 1/4 teaspoon garlic powder. Gently mix just until the ingredients are combined. Do not overmix the dough.
Drop the biscuit dough by rounded spoonfuls onto an ungreased baking sheet, making 12 biscuits.
Bake for 15–17 minutes, or until the tops and edges of the biscuits are lightly golden brown.
While the biscuits bake, combine the melted butter, 1/2 teaspoon garlic powder, and dried parsley in a small bowl.
Remove the biscuits from the oven and immediately brush the tops generously with the garlic butter mixture.
Serve warm.

Video

Notes

Keep the butter cold. Cold butter helps give the biscuits a tender texture.
Don’t overmix. Stir the dough only until everything comes together. Overmixing can result in tougher biscuits.
Freshly shredded cheddar works especially well. It melts easily and distributes nicely throughout the biscuits, although pre-shredded cheese can also be used.
Make similar-sized biscuits. This helps them bake evenly and finish at approximately the same time.
Serve them warm. These biscuits are at their best fresh from the oven with that garlic butter brushed over the top.
Storage: Store completely cooled biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Freezing: Freeze cooled biscuits in an airtight freezer-safe container or bag for up to 3 months. Thaw and warm before serving.
Reheating: Warm leftover biscuits briefly in the oven, toaster oven, or microwave. Brush with a little additional melted garlic butter, if desired.

Nutrition

This recipe was originally posted on February 26, 2014. It has been updated to improve user experience and reshared on September 3, 2026.

The post Red Lobster Cheddar Bay Biscuit Recipe appeared first on An Affair from the Heart.

Pepperoni Pizza Burger

Michaela Kenkel — Thu, 11 Jun 2026 13:29:52 +0000

If pizza night and burger night had a delicious baby, these Pepperoni Pizza Burgers would be it.

Juicy ground pork and Italian sausage burgers are loaded with diced pepperoni and mozzarella cheese, then topped with pizza sauce, melted mozzarella, pepperoni, and a sprinkle of Parmesan. Piled onto toasted garlic butter buns, every bite delivers all the flavors of your favorite pepperoni pizza in burger form.

These burgers are big, hearty, and made to satisfy even the hungriest pizza lovers. As written, the recipe makes 4 generously sized burgers, perfect for backyard cookouts, game days, or feeding a crowd with big appetites. Want to stretch the recipe a little further? Divide the mixture into 6 smaller patties, and you’ll still have plenty of cheesy pizza flavor in every bite.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

So excited to be working with my friends at Iowa Pork again this summer! When they asked me to develop a recipe for them this year, my brain went immediately to a burger. Burgers and summer just go hand in hand, don’t they?

Pepperoni Pizza Burger Recipe

Sometimes it’s fun to shake up your usual burger routine, and these pizza-inspired burgers do exactly that.

The combination of ground pork, Italian sausage, pepperoni, mozzarella, and pizza sauce creates a burger that’s packed with flavor from the inside out. Unlike traditional burgers, where the toppings do all the work, these burgers have pizza flavor mixed right into the patties.

They’re perfect for summer grilling season, but don’t feel limited to warm weather. These burgers can be cooked on an outdoor grill, a grill pan, or in a skillet, making them an easy dinner option year-round.

Best of all, they’re a guaranteed crowd-pleaser. Kids love the pizza flavors, adults love the hearty burger, and everyone loves the garlic butter buns.

Ingredients You’ll Need

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

Ground Pork – Ground pork creates a juicy, flavorful base for the burgers and pairs perfectly with classic pizza flavors.
Italian Sausage – Italian sausage adds seasoning and richness that gives these burgers their signature pizza-inspired taste.

Substitution: Mild or hot Italian sausage both work well, depending on your family’s preference.

Pepperoni – Pepperoni is used both inside and on top of the burgers to make sure every bite tastes like pizza.
Low-Moisture Mozzarella Cheese – Low-moisture mozzarella melts beautifully and helps create pockets of cheesy goodness throughout the burgers.

Tip: Skip fresh mozzarella for this recipe. It contains more moisture and can make the burgers softer than desired.

Italian Seasoning – A little Italian seasoning helps reinforce those classic pizza flavors.
Garlic Powder – Garlic powder distributes evenly throughout the burger mixture without adding extra moisture.

Pizza Sauce – Pizza sauce brings all of the flavors together and adds that unmistakable pizza-shop taste. Marinara Sauce also works well!
Parmesan Cheese – A sprinkle of Parmesan adds a salty, savory finish.
Butter and Garlic – These simple ingredients transform ordinary hamburger buns into garlic bread-style buns.
Hamburger Buns – Choose sturdy buns that can stand up to all of the cheesy, saucy toppings.

How to Make Pepperoni Pizza Burgers

Start by preparing the pepperoni and mozzarella cheese. Reserve pepperoni slices for topping, and finely dice the remaining pepperoni for the burger mixture. Shred a portion of the mozzarella and slice the rest for topping.

Combine the ground pork, Italian sausage, diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently until just combined.

Form the mixture into patties and press a small indentation into the center of each burger. Chill the patties before cooking to help them hold their shape.

Prepare the garlic butter buns while the burgers chill.

Cook the burgers on a grill, grill pan, or skillet until they reach an internal temperature of 160°F. During the final minutes of cooking, top with pizza sauce, mozzarella, pepperoni, and Parmesan cheese.

Place the burger on the bottom bun, top with the top bun, and serve immediately.

Servings Ideas: Homemade Double-Fried French Fries, Italian Style Baked Zucchini Chips, Antipasto Pasta Salad, Caprese Salad, Roasted Parmesan Potato Wedges, or this quick Italian Bean Salad recipe.

Storage, Freezing & Make Ahead Instructions

Store leftover pizza burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

If you’d like to prep ahead, the burger patties can be mixed and formed up to 24 hours in advance. Cover tightly and refrigerate until ready to cook. The garlic butter mixture can also be prepared ahead of time and stored in the refrigerator until needed.

For longer storage, the uncooked burger patties freeze beautifully. Place the formed patties on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top freezer bag, placing parchment paper between layers if stacking. Freeze for up to 3 months. Thaw overnight in the refrigerator before cooking as directed.

Cooked burger patties can also be frozen. Allow them to cool completely, then wrap individually and store in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator and reheat until warmed through before serving.

Love it? Pin it!

If you can’t wait to make these Pepperoni Pizza Burgers, make sure you can find the recipe! Pin it to your favorite Pinterest recipe board before you go.

Internal Temperature of Pork

Pork is incredibly versatile, with a variety of cuts that can be prepared in so many different ways. On my site, you’ll find plenty of pork recipes that highlight this, but it’s important to remember that each cut has its own best cooking method and ideal internal temperature. Thankfully, Iowa Pork has a helpful Pork Cooking Temperature Guide that makes it simple to know when your pork is perfectly cooked.

To check for doneness, use a digital meat thermometer and insert it into the thickest part of the cut, making sure it isn’t touching any bone. When the pork reaches the recommended internal temperature, take it off the heat and allow it to rest for three minutes before serving.

Tips & Tricks for Success

Use low-moisture mozzarella cheese for the best texture and melt.
Mix the burger ingredients just until combined. Overmixing can create dense burgers.
Chill the patties before cooking to help them hold their shape.
Finely dice the pepperoni so it distributes evenly throughout the burger mixture.
Watch for flare-ups when grilling outdoors. The Italian sausage and pepperoni can create extra drippings.
Toasting the garlic butter buns adds flavor and helps prevent sogginess.
Use a meat thermometer and cook the burgers to an internal temperature of 160°F.

FAQs: Pepperoni Pizza Cheeseburgers

Can I make these burgers smaller? Absolutely. This recipe makes 4 large burgers, but you can easily divide the mixture into 6 smaller patties if preferred.
Can I cook these indoors? Yes. A grill pan or large skillet works beautifully and makes this recipe perfect for year-round cooking.
Why do I need to chill the patties? Chilling helps the burgers hold their shape and makes them easier to flip, especially when grilling.
Can I prepare the burgers ahead of time? Yes. The patties can be formed up to 24 hours before cooking and stored covered in the refrigerator.
What temperature should pork burgers be cooked to? Ground pork and sausage burgers should always be cooked to an internal temperature of 160°F as measured with an instant-read thermometer.
Can I freeze the burger patties? Yes. Form the patties, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

For the Love of Pork

One of the reasons these Pepperoni Pizza Burgers are so delicious is the flavor that pork brings to the table. While I didn’t grow up on a farm myself, my husband was raised on an Iowa farm where they raised hogs, so pork has always been a big part of family meals around here. Ground pork is naturally juicy, rich, and savory, making it the perfect base for all of the pizza-inspired flavors packed into these burgers. It readily takes on the flavors of the Italian sausage, pepperoni, mozzarella, and pizza sauce while still delivering plenty of flavor of its own.

Of course, everyone at my table is focused on the cheesy, pizza-inspired goodness piled onto these burgers. What they don’t realize is that while they’re enjoying all that flavor, I’m smiling on the inside knowing they’re also getting the nutritional benefits pork provides. Pork is a high-quality source of protein and several important vitamins and minerals, making it an easy choice when I’m planning meals for my family.

I also love how easy pork makes mealtime. With simple ingredients and straightforward preparation, these burgers come together without a lot of fuss, whether you’re planning a Father’s Day cookout, hosting friends for a backyard barbecue, or making a fun family dinner any night of the week.

And when you purchase pork at your local grocery store, you’re supporting farm families across the United States. In fact, about one-third of all the pork raised in the country comes from Iowa. Most of that pork is enjoyed right here at home, helping provide delicious meals for families while supporting generations of hardworking American farmers.

More Pork Recipes to Love

If pepperoni is your favorite, boy, do I have a couple of recipes that you are going to adore! My Pepperoni Pizza Grilled Cheese (pictured above), Pepperoni Pizza Bread, Pepperoni Pizza Dip, and Detroit-Style Pepperoni Pizza will have you drooling!

Be sure and check out these comfort classics too: Pork Stew, No Peek Pork Chops and Rice, Breakfast Sliders, Creamy Bacon Soup, Breaded Pork Tenderloin Sandwiches, or this Pork Roast and Gravy. You can find all of my pork recipes here.

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

If you’re looking to shake up your burger game this summer, these Pepperoni Pizza Burgers are the perfect place to start. Loaded with pizza flavors, piled high on garlic butter buns, and packed with Iowa Pork goodness, they’re guaranteed to be the burger everyone talks about long after the last bite.

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Pepperoni Pizza Burgers

If pizza night and burger night are both family favorites, these Pepperoni Pizza Burgers deliver the best of both worlds. Made with juicy pork, Italian sausage, pepperoni, mozzarella cheese, pizza sauce, and served on garlic butter buns, these hearty burgers are packed with pizza flavor in every bite.

Course Pork

Cuisine American

Keyword Burger, garlic buns, ground pork, Iowa Pork, Italian sausage, mozzarella, Pepperoni, pizza burgers, pizza,

Prep Time 15

Cook Time 15

Chilling Time 20

Total Time 50

Servings servings

Calories 830kcal

Ingredients

For the Burger:

1 pound ground pork
1 pound ground Italian sausage
1 (6-ounce) package sliced pepperoni, divided
1 (8-ounce) block low-moisture mozzarella cheese, divided
½ teaspoon Italian seasoning
1 teaspoon garlic powder

For the Top:

¾ cup pizza sauce
4 slices mozzarella cheese
3 Pepperoni slices
Sprinkle of Parmesan cheese

For the Garlic Butter Buns:

½ stick (1/4 cup) salted butter room temperature
1 clove garlic minced
4 hamburger buns

Instructions

Remove 12 pepperoni slices from the package and set aside for topping the burgers later. Finely dice enough of the remaining pepperoni to measure ½ cup.
Shred ½ cup of the mozzarella cheese from the block and set aside. Slice the remaining mozzarella into 4 slices for topping the burgers.
In a large mixing bowl, combine the ground pork, ground Italian sausage, finely diced pepperoni, shredded mozzarella, Italian seasoning, and garlic powder. Mix gently with your hands just until combined, being careful not to overmix.
Divide the meat mixture into 4 equal portions and form into burger patties slightly larger than the buns, as they will shrink while cooking. Press a slight indentation into the center of each patty with your thumb. Refrigerate the patties for 15-20 minutes to help them hold their shape while cooking.
While the burger patties chill, stir together the softened butter and minced garlic in a small bowl. Spread onto the cut sides of the hamburger buns. Set aside.
Preheat a grill, grill pan, or large skillet over medium heat. Cook the burgers for 5-6 minutes per side, or until the internal temperature reaches 160°F.
During the last 1-2 minutes of cooking, spoon pizza sauce evenly over each burger. Top each burger with a slice of mozzarella cheese, 3 reserved pepperoni slices, and a sprinkle of Parmesan cheese. Cover loosely to help the cheese melt.
While the burgers cook, toast the buns cut-side down on the grill or in a skillet until golden brown.
Place the burgers onto the toasted garlic butter buns and serve immediately.

Video

Notes

Use low-moisture mozzarella cheese for the best texture and melt. Fresh mozzarella contains too much moisture and can make the burgers soft.
Mix the burger ingredients just until combined. Overmixing can create dense, tough burgers.
Chilling the patties before cooking helps them hold their shape and makes them easier to flip, especially when grilling.
Because the burgers contain Italian sausage and pepperoni, flare-ups can happen on the grill due to the higher fat content. Keep a close eye on them and move burgers to a cooler area of the grill if needed.
Cook burgers to an internal temperature of 160°F.
Finely dicing the pepperoni helps distribute the flavor evenly throughout the burgers and prevents the patties from breaking apart while cooking.
Pressing a small indentation into the center of each patty helps prevent the burgers from puffing up while cooking.
Toasting the garlic butter buns adds flavor and helps keep the buns from getting soggy from the pizza sauce.

Storage, Freezing & Make Ahead

Store leftover burgers in an airtight container in the refrigerator for up to 3 days. For best results, store the buns separately from the cooked burgers and toppings to prevent them from becoming soggy.

To reheat, warm the burgers in a skillet over medium-low heat or in a 350°F oven until heated through.

Nutrition

The post Pepperoni Pizza Burger appeared first on An Affair from the Heart.

Marie’s Vintage Fruit Salad with Tapioca

Michaela Kenkel — Fri, 22 May 2026 15:21:36 +0000

Marie’s Vintage Fruit Salad is the nostalgic old-fashioned fruit salad recipe everyone remembers from bridal showers, baby showers, church potlucks, and family holidays. Made with pineapple, peaches, mandarin oranges, bananas, grapes, vanilla pudding, tapioca, and Jell-O, this make-ahead fruit salad is sweet, creamy, colorful, and always a crowd favorite!

Some recipes just instantly transport you to a different time, and this one does exactly that for me. Marie’s Fruit Salad was a staple at so many baby showers, bridal showers, holidays, and family gatherings over the years. If there was a long folding table covered in pastel tablecloths, punch bowls, mints, and casseroles, chances are this fruit salad was sitting right in the middle of it all.

This old-fashioned fruit salad is sweet, creamy, fruity, and completely different from the marshmallow-based fruit salads you often see today. Instead, it has a homemade cooked glaze made with fruit juice, vanilla pudding, red Jell-O, and Minute Tapioca that coats every bite of fruit beautifully. It’s colorful, refreshing, and one of those vintage church cookbook recipes that people always ask about after the first bite.

What I love most about this recipe is how simple it is. Canned fruit makes it easy to throw together year-round, while the bananas and grapes add fresh flavor and texture. It’s the perfect make-ahead dish for showers, potlucks, holidays, Easter dinner, graduation parties, or summer cookouts.

Fruit Salad with Tapicoa

This vintage fruit salad recipe has stood the test of time for good reason. It makes a large batch, which makes it ideal for feeding a crowd, and the flavors only get better after it has chilled. The cooked pudding and tapioca mixture creates a glossy, lightly creamy coating that feels nostalgic in the very best way. It’s sweet without being overly rich, and the mix of pineapple, peaches, mandarin oranges, bananas, and grapes gives every spoonful plenty of texture and flavor.

It’s also one of those recipes that feels a little fancy despite being made with simple pantry ingredients. That’s probably why it became such a go-to for bridal and baby showers over the years.

Ingredients in This Vintage Fruit Salad Recipe

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

Canned Pineapple Chunks– Add sweetness, texture, and tropical flavor while also providing juice for the glaze mixture.
Canned Mandarin Oranges – Soft, sweet citrus flavor that pairs perfectly with the creamy glaze.
Canned Sliced Peaches – Adds another layer of soft fruit flavor and helps make the salad extra hearty.
Bananas – Fresh bananas add a softer texture and beautifully balance the canned fruit.
Red Grapes – Adds freshness, color, and a little crunch to the salad.

Minute Tapioca – Helps thicken the glaze and gives the salad that classic old-fashioned texture.
Red Jello – Adds sweetness, color, and that signature vintage fruit salad flavor.
Cookable Vanilla Pudding – Creates a creamy, silky base for the glaze that coats all of the fruit.

How to Make Marie’s Fruit Salad

This fruit salad comes together super fast, just a little bit of chill time!

Start by draining all of the canned fruit, reserving 4 cups of the juice. Slice the bananas and grapes, then place all the fruit in a large serving bowl.

In a saucepan, combine the reserved fruit juice with the Minute Tapioca, red Jell-O, and cookable vanilla pudding mix. Cook over medium heat, stirring frequently, until the mixture thickens.

Allow the glaze mixture to cool completely before pouring it over the fruit. Gently stir until everything is evenly coated.

Cover and refrigerate until chilled before serving.

Storage Tips

Store leftover fruit salad covered in the refrigerator for up to 3 days. The bananas will soften more as it sits, but the flavor remains delicious.

Because of the fresh bananas, this recipe is best enjoyed within the first couple of days.

Love it? Pin It!

If you can wait to try this Tapioca Fruit Salad recipe, make sure you can find it! Oin it to your favorite Pinterest recipe board before you go.

Tips for the Best Fruit Salad

Make sure the glaze mixture cools completely before adding it to the fruit. If it’s still warm, the bananas can become too soft.
This salad tastes even better after it has had a few hours to chill, making it perfect for preparing ahead of time.
Slice the bananas shortly before mixing the salad for the freshest texture.
If serving this for a shower or holiday gathering, garnish the top with extra grapes or mandarin oranges for a pretty presentation.

FAQs About This Vintage Fruit Salad Recipe

Can I make this fruit salad ahead of time? Yes! In fact, it’s even better after it chills for several hours. If making it a full day ahead, you can wait to add the bananas until closer to serving time for the best texture.
What flavor of red Jell-O works best? Cherry and strawberry both work well in this recipe.
Can I use fresh fruit instead of canned fruit? You can swap some of the fruit for fresh if you’d like, but the canned fruit juice is important for making the glaze mixture.

A Tribute to my Mother-in-Law, Marie

I originally planned to update this recipe for Mother’s Day this year with fresh photos and a little refresh to the post. Instead, life changed very quickly.

My mother-in-law, Marie, who this recipe is named after, was diagnosed on April 24th and passed away just a few short weeks later on May 12th. It still feels impossible to fully process how quickly everything happened.

So instead of simply updating a recipe, this post has become something more meaningful to me. A little piece of her story.

Marie made this fruit salad for countless baby showers, bridal showers, family gatherings, holidays, and potlucks over the years. It was one of those recipes people always expected to see on the table. Simple, sweet, nostalgic, and made with love, just like so much of the food that came from her kitchen.

For 36 years, Marie was my second mother. She welcomed this city girl onto the farm with open arms and became woven into my life in a thousand ways. She taught me what it meant to cook “more than enough,” because there should always be room for one more at the table.

She was faithful, funny, outspoken, fiercely loyal, and completely unapologetically herself. She could make friends anywhere she went, and she left an impression everywhere she landed.

As I update old family recipes moving forward, I know many of them will now feel a little different. More emotional. More treasured. Because recipes are never really just recipes, are they? They carry people with them.

So today, this one is for Marie.

I hope somewhere along the way, this fruit salad finds its way onto your table too.

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Marie’s Fruit Salad

This old fashioned fruit salad recipe is a vintage favorite made with canned fruit, fresh bananas and grapes, all coated in a sweet homemade glaze made with fruit juice, vanilla pudding, tapioca, and red Jell-O. A classic bridal shower and baby shower recipe that’s perfect for holidays, potlucks, and family gatherings.

Course Salads

Cuisine American

Keyword banana, canned fruit, grapes, Jello, mandarin oranges, Marie’s Fruit Salad, peach, pineapple, tapioca, vanilla pudding

Prep Time 10

Cook Time 10

Cooling Time 1

Total Time 1 20

Servings servings

Calories 50kcal

Author Michaela Kenkel

Ingredients

2 (20 ounce cans) pineapple chunks
3 (11 oounce cans) Mandarin oranges
1 (15 ounce can) sliced peaches
3 large bananas sliced
3 cups halved red grapes
3 heaping Tablespoons Minute Tapioca
1 (3 ounce box) red Jell-O (your choice of flavor, I use cherry)
1 (4.6 ounce box) vanilla Jell-o Cook & Serve Pudding

Instructions

Drain all of the fruit and reserve 4 cups of juice.
Place the canned fruit in a large bowl. Set aside.
Combine reserved juice with the jell-o pudding and tapioca in a saucepan. Cook until thick. Cool for aobut an hour.
Add the red grapes and the sliced bananas to the canned fruit in the bowl.
Pour cooled mixture over the fruit and stir. Chill or serve immediately.

Video

Notes

This recipe will make about 20 cups of fruit salad. Nutrition is based on a serving size of about 1.5 cups per serving.

Store leftover fruit salad covered in the refrigerator for up to 3 days. The bananas will soften more as it sits, but the flavor remains delicious.

Because of the fresh bananas, this recipe is best enjoyed within the first couple of days.

Nutrition

This recipe was originally posted on August 30, 2011. It has been updated to improve user experience and reshared on May 22, 2026.

The post Marie’s Vintage Fruit Salad with Tapioca appeared first on An Affair from the Heart.

Orange Creamsicle Sheet Cake

Michaela Kenkel — Fri, 08 May 2026 14:58:53 +0000

There are just some flavors that instantly take you back, and orange creamsicle is one of them for me. That bright citrus paired with creamy vanilla… It’s simple, but it hits every time.

This Orange Creamsicle Sheet Cake brings all of that into an easy, from-scratch cake that’s perfect for sharing. It makes a full 9×13 pan, so it’s great for potlucks, family get-togethers, or just having something sweet on the counter to grab a slice of throughout the week. It comes together in about 20 minutes of prep, and the rest is bake-and-cool time.

Soft, moist, and topped with a smooth orange-kissed frosting, this is one of those cakes that disappears faster than you expect.

In the summertime, when I was a kid, the ice cream truck, which we called the Ding-Ding Man, would cruise through the neighborhood. I always got either a Bomb Pop or a Dreamsicle Ice Cream Bar. To this day, I love both of them. This cake is reminiscent of those Dreamsicle Bars.

Orange Creamsicle Cake Recipe

This is one of those no-fuss cakes that still feels a little special. The orange flavor isn’t overpowering; it’s just enough to give that creamsicle vibe without being too bold. The sour cream keeps the cake tender and rich, and the frosting ties everything together with that creamy citrus finish. It’s easy to make, uses simple ingredients, and works for just about any occasion, from spring gatherings to summer parties or even a casual weekend dessert.

Ingredients in Orange Dreamsicle Cake

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

For the Cake:

Salted butter – Adds richness and flavor to the base of the cake
Granulated sugar – Sweetens and helps create that soft, tender crumb
Eggs – Provide structure and moisture
Vanilla extract – Brings in that classic creamsicle flavor balance
Orange juice – Gives the cake its bright citrus flavor
Sour cream – Keeps the cake extra moist and soft
Baking powder – Helps the cake rise
Baking soda – Works with the sour cream for lift and texture
All-purpose flour – The foundation of the cake

For the Frosting:

Unsalted butter – Creates a smooth, creamy base
Powdered sugar – Sweetens and thickens the frosting
Vanilla extract – Adds that creamy flavor note
Orange juice – Brings in the citrus flavor
Orange food coloring (optional) – For that classic creamsicle look

How to Make an Orange Creamsicle Sheet Cake

Start by preheating your oven to 350°F and greasing a 9×13 baking dish.

In a large bowl, with an electric mixer, cream together the butter and sugar until it’s light and fluffy. This takes a few minutes, but it’s worth it for the texture of the cake.

Add in the eggs and mix until fully incorporated.

Next, stir in the orange juice, vanilla, and sour cream. Once everything is combined, add in the flour, baking powder, and baking soda. Mix just until the batter is smooth.

Pour the cake batter into your prepared pan and spread it evenly.

Bake for about 40 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cake cool for about 30 minutes before frosting.

While the cake cools, make the frosting by mixing the butter, powdered sugar, vanilla, and orange juice until smooth and creamy.

Spread the frosting over the top of the cake, slice, and serve.

Storage & Make Ahead

Once frosted, cover the cake tightly and store it on the counter for up to 5 days. If you prefer, you can refrigerate it for up to 7 days.

This cake is great served at room temperature or chilled straight from the fridge.

You can also make the cake a day ahead and frost it before serving.

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If you can’t wait to try this Orange Creamsicle Cake recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board to find it easily.

Tips & Variations

Add fresh orange zest to the cake or frosting if you want a stronger citrus flavor
Use fresh-squeezed orange juice if you have it, but store-bought works just fine
Want a brighter color? A little food coloring gives it that classic creamsicle look
Short on time? You can use store-bought frosting and stir in a bit of orange juice and zest

Orange Creamsicle Layer Cake

To make this Orange Creamsicle Sheet Cake as a layer cake, prepare the batter exactly as written, then divide it evenly between two greased 8-inch round cake pans lined with parchment paper. Bake for about 28–32 minutes, checking for doneness with a toothpick inserted in the center. Allow the cakes to cool in the pans for 10–15 minutes before turning them out onto a wire rack to cool completely.

Because a layer cake requires more coverage, increase the frosting by about one and a half to two times so you have enough to fill between the layers and frost the outside. To assemble, place one cake layer on a plate, spread an even layer of frosting, repeat with the remaining layers, then frost the top and sides. For the best results, you can chill the cake layers briefly before assembling to make them easier to handle, and if you’d like to enhance the orange flavor, you can add a bit of orange zest to the frosting as noted in the original recipe.

More Recipes to Love

I love orange desserts, don’t you? Before you go, take a peek at the recipe for my Fresh Orange Layer Cake (pictured above), my zesty Orange Bars, and Orange Ginger Refrigerator Cookies. My Orange Meltaway Cookie recipe, Dreamsicle Ice Cream recipe, and this Blueberry Orange Angel Food Cake Roll are also incredible!

Or try my Orange Dreamsicle Martini or this Grown Up Orange Julius Drink the next time you are hosting friends.

This is one of those cakes that feels a little nostalgic but still fits right into today’s kitchen. It’s simple, dependable, and full of flavor without being over the top.

If you grew up loving creamsicles, this one’s going to feel like a familiar favorite in cake form.

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Orange Creamsicle Sheet Cake

This Orange Creamsicle Sheet Cake is soft, moist, and full of bright citrus flavor with a creamy vanilla-orange frosting. Made in a 9×13 pan, it’s the perfect easy dessert for potlucks or summer parties. If you love that classic creamsicle flavor, this homemade cake is a must-try!

Course Cake & Cupcakes

Cuisine American

Keyword cake, creamsicle, dreamsicle, orange, sheet cake

Prep Time 20

Cook Time 40

Cooling Time 30

Total Time 1 30

Servings servings

Calories 626kcal

Ingredients

For the Cake:

1 cup salted butter softened
1 ½ cups white granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ cup orange juice
½ cup sour cream
1 teaspoon baking powder
½ teaspoon baking soda
2 ½ cups all-purpose flour

For the Frosting:

1 cup unsalted butter softened
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons orange juice
Optional: orange food coloring

Instructions

Preheat your oven to 350°F and coat a 9×13 inch baking pan with butter or nonstick cooking spray. Set aside.
Use an electric hand mixer or stand mixer to whisk together the salted butter and granulated sugar in a large mixing bowl. Whisk for about 5 minutes, or until creamy.
Add the eggs and whisk again until they are fully incorporated with the creamed sugar.
Add the orange juice, vanilla, and sour cream and whisk until just combined. Once the wet ingredients are fully combined, whisk in the flour, baking powder, and baking soda until the batter is smooth and homogenous.
Pour the cake batter into the prepared baking pan and bake for 40 minutes. Once your cake is finished baking, allow it to cool on the counter for 30 minutes.
While the cake is cooling, prepare your frosting by whisking together the unsalted butter, powdered sugar, vanilla, and orange juice in a large bowl until smooth and creamy.
Use a large spatula or spoon to spread the frosting evenly over the top of the cooled cake.
Slice, serve and enjoy!

Notes

Once frosted, cover the cake tightly and store it on the counter for up to 5 days. If you prefer, you can refrigerate it for up to 7 days.

This cake is great served at room temperature or chilled straight from the fridge.

You can also make the cake a day ahead and frost it before serving.

Nutrition

The post Orange Creamsicle Sheet Cake appeared first on An Affair from the Heart.

Homemade Lemon Pepper Seasoning

Michaela Kenkel — Tue, 07 Apr 2026 20:16:31 +0000

If you’ve never made your own lemon and pepper seasoning, you’re in for a treat. This simple blend is bright, bold, and completely transforms everyday meals with just a sprinkle.

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.

Love it? Pin it!

If you can’t wait to try this homemade lemon pepper seasoning recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

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:

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

Cook Time 35

Total Time 38

Servings serving

Calories 36kcal

Author Michaela Kenkel

Equipment

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

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.

Homemade Everything Bagel Seasoning

Michaela Kenkel — Tue, 07 Apr 2026 15:07:38 +0000

If you love that savory, salty, garlicky topping on everything bagels, you’re going to want a jar of this in your pantry at all times. This homemade everything bagel seasoning comes together in just minutes and adds instant flavor to just about anything.

Sprinkle it on toast, avocado, eggs, dips, roasted veggies, or, of course, use it as a homemade bagel topping. Once you make it yourself, you’ll never go without it again.

This recipe takes about 5 minutes to mix up and makes enough to keep on hand for everyday use.

What’s your favorite kind of bagel? Mine is, hands down, the everything bagel. We almost always have them on hand for lunch as sandwiches or for breakfast, of course. But when I found myself wondering how to get those flavors into more foods, I decided it was time to make some Everything Bagel Spice!

Everything Bagel Seasoning

This is one of those simple recipes that does a lot of heavy lifting in your kitchen. It’s made with the perfect combination of pantry ingredients, comes together in minutes, and instantly adds bold flavor to whatever you’re making.

You can customize it to your taste, keep it on hand for quick meals, and use it far beyond just bagels. It’s one of those little things that makes everyday food taste a little more special.

What is Everything Bagel Seasoning?

Everything bagel seasoning is a savory blend of seeds, garlic, onion, salt, and spices that was originally used to top everything bagels. It’s known for its bold, salty, slightly nutty flavor and signature crunch.

The classic mix typically includes sesame seeds, poppy seeds, dried garlic, dried onion, and salt. Some versions, like this one, also include caraway seeds and black pepper for a little extra depth and a more traditional deli-style flavor.

While it started as a bagel topping, it’s become a go-to seasoning for so much more. From avocado toast and eggs to dips, vegetables, and even proteins, it’s an easy way to add big flavor with just a sprinkle.

Everything Bagel Seasoning Ingredients

Complete ingredient measurements for this Everything But the Bagel Seasoning Blend are in the printable recipe card at the bottom of this post.

Dried minced onion flakes – Adds a subtle sweetness and texture. If you’re in a pinch, a small amount of onion powder can be used, though minced onion gives the best texture.
Poppy seeds – Bring that classic everything-bagel look and a slight, nutty crunch.
Kosher salt or Flaky sea salt – Gives the seasoning its signature savory bite. You can reduce slightly if you prefer less salt.
Dried minced garlic flakes – A must for that bold, garlicky flavor. Garlic powder can work in a pinch, but minced garlic gives a better texture.
Toasted white sesame seeds – Provide a rich, nutty flavor. You can also use a mix of white and black sesame seeds for a more traditional look and a little extra depth.
Crushed black pepper– Adds a little kick and balances the overall flavor.
Caraway seeds– Optional for some, but they give that classic deli-style flavor you find in traditional bagels.

How to Make Everything Bagel Spice

In 5 minutes, you’ll be sprinkling!

Add all of the ingredients to a small bowl. Stir until everything is evenly combined.

Transfer to an airtight container or spice jar. Store at room temperature until ready to use.

Storage & Make Ahead Instructions

Store in an airtight container at room temperature for up to 6 months. For the freshest flavor, keep it in a cool, dry place away from direct sunlight.

This seasoning is perfect for making ahead. Mix up a batch and keep it on hand for quick meals throughout the week. It also makes a great homemade gift when packaged in a small jar.

Love it? Pin it!

If you can’t wait to try this everything bagel seasoning recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for Success

Give it a quick stir before each use since the salt can settle.
If you prefer a lower-sodium version, reduce the salt slightly and add more seeds.
Lightly crush the mixture with your fingers if you want a finer texture.

Favorite Ways to Use Everything Bagel Seasoning

This seasoning is one of those things you’ll start sprinkling on everything once you have it on hand. It’s so good on buttered toast or avocado toast, and it instantly upgrades eggs, omelets, or even a breakfast casserole.

Everyone loves my Everything Bagel Dip recipe (pictured above), it’s so easy and super delicious! It’s tasty on roasted vegetables or potatoes, and adds great flavor to chicken or salmon before baking. And of course, it makes the perfect bagel topping or can be mixed right into homemade bagel or bread dough, like my Everything Sauerkraut Bread recipe.

If you’re looking for even more Everything Bagel Seasoning uses, here are a few more yummy recipes to try next: Cottage Cheese Avocado Toast with Everything Bagel Seasoning, Everything Bagel Pigs in a Blanket, Everything Seed Bread, or these Everything Bagel Almonds.

FAQ about Everything Bagel Seasoning Blends

Is this like Trader Joe’s Everything Bagel Seasoning Mix? Yes! This homemade version is very similar to Trader Joe’s Everything But the Bagel Sesame Seasoning Blend, but you can adjust the salt, seeds, and spices to make it exactly how you like it.
Can I leave out the caraway seeds? Yes, absolutely. They add a traditional flavor, but the seasoning is still delicious without them.
Can I use regular table salt? You can, but use less since it’s finer and saltier than kosher salt.
Do I have to toast the sesame seeds? It’s highly recommended for the best flavor, but you can skip it if needed.

Keep a jar of this on hand, and you’ll never look at plain toast or eggs the same way again. It’s quick, easy, and always worth it.

If you try it, don’t forget to leave a comment and rating. I truly appreciate your support!

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Everything Bagel Seasoning

This homemade Everything Bagel Seasoning is the perfect combination of seeds, garlic, onion, and salt. Ready in just 5 minutes, it’s the ultimate bagel topping for toast, eggs, dips, and more.

Course Seasoning Mixes & Spice Blends

Cuisine American

Keyword Everything Bagel Spice, everything but the bagel spice

Prep Time 5

Total Time 5

Servings serving

Calories 189kcal

Author Michaela Kenkel

Ingredients

1/2 Tablespoon dried minced onion
1 Tablespoon poppy seeds
1 Tablespoon kosher salt or flaky sea salt
1 Tablespoon dried minced garlic
2 Tablespoons white sesame seeds or a combination of black and white toasted
1 teaspoon crushed black pepper
1/2 Tablespoon caraway seeds

Instructions

Mix everything together and store in an airtight container until ready to use.

Notes

This recipe makes about 1/3 cup of seasoning blend. The nutrition reflects the entire amount.

Nutrition

This recipe was originally posted on May 3, 2018. It was adapted from Take Two Tapas. I have updated this post to improve user experience and reshared it on April 7, 2026.

The post Homemade Everything Bagel Seasoning appeared first on An Affair from the Heart.

How to Make an Easy Cookie Bouquet

Michaela Kenkel — Wed, 11 Mar 2026 17:34:26 +0000

If you’re looking for a sweet gift that’s just as fun to make as it is to give, this Easy Cookie Bouquet is it. Giant chocolate chip cookies become “flowers,” arranged into a beautiful edible bouquet that looks impressive but is surprisingly simple to put together.

Using store-bought break-and-bake cookie dough keeps things quick and easy, while sprinkles and lollipop sticks turn ordinary cookies into something gift-worthy. Wrapped in paper like a floral bouquet or arranged in a vase, these cookie flowers make a thoughtful treat for birthdays, holidays, teacher appreciation gifts, or anytime you want to surprise someone with something homemade.

The best part? You don’t need any special baking skills to make them. If you can bake cookies, you can make a cookie bouquet.

It’s simple to make a cookie bouquet right at home, and today I’m sharing exactly how to do it step-by-step. Why pay all of that crazy expense to buy a cookie bouquet when it’s so easy to make one yourself?!

The very first time I made one of these was about 10 years ago, back when my oldest daughter was in cosmetology school. She loved it, but the hours were crazy. Most days, she would leave the house around 7:30 in the morning, and between school and working at a salon, we wouldn’t see her again until sometime between 8 and 9 that night. She was driven then, and it was obvious she was going to go far in her career.

These days, she’s still doing hair, but life looks a little different. She’s married now and busy raising three little ones of her own. Watching her build both a career and a family has been one of the greatest joys of my life.

Back when she was in school, her birthday rolled around, and all she kept talking about was hoping someone would send her an Edible Arrangement to the salon that day. She had the late shift that week and was going to be there from 8–8. So of course, I went online to price them… and about fell over.

There are so many better ways to spend birthday money than fruit cut into shapes and stuck in a vase, am I right? I briefly thought about making one of those (and honestly, I still might someday), but in the end, I decided that chocolate chip cookies — her favorite — dressed up all festive in a bouquet might make her smile just as much.

I had an appointment with her that day and took her out to lunch. When I showed up with the cookie bouquet as a surprise, I think it was a hit.

If you love this idea, I bet you would love this Ice Cream Cookie Cake with Shortbread Crust!

A Sweet Gift for Any Occasion

Cookie bouquets are one of those gifts that instantly make people smile. They’re cheerful, a little unexpected, and filled with something everyone loves — cookies.

Whether you dress them up with colorful ribbon, wrap them like a bakery bouquet, or keep them simple with sprinkles and sticks, they’re a fun and creative way to turn ordinary cookies into something special.

And let’s be honest, who wouldn’t love receiving a bouquet made entirely of cookies?

Cookie Bouquet Supplies

You will find the exact needs and instructions in the printable card at the bottom of this post.

Break-and-bake cookie dough (giant cookies) – The larger cookies work best because they look more like flowers and are sturdy enough to hold a stick.
Lollipop sticks – These turn the cookies into “flowers” and make them easy to arrange in the bouquet. Bamboo skewers also work well here.
Sprinkles – Pressed onto the cookie dough before baking so they stick perfectly and add color.
Floral foam – Placed inside the vase or container so the cookie sticks can stand upright.
Small vase or container – A square vase works great, but any small container can be used.
Decorative wrapping or ribbon – Used to wrap the container or bouquet for a finished look.
Bouquet paper or tissue paper – For the updated version, wrapping paper gives the cookies a florist-style presentation.
Optional decorative accents – Dried flowers, tulle, ribbon bows, or greenery can be added for extra charm.

How to Make an Easy Cookie Bouquet

Prepare the cookies – Preheat your oven according to the package directions on the cookie dough.

Shape the giant cookie dough rounds into nice circular shapes.

Insert a lollipop stick into each cookie dough round about two-thirds of the way through. This helps the cookie stay secure once baked.

Press the tops of the cookies into a plate of sprinkles.

Bake the cookies – Place the cookie dough rounds onto a baking sheet and bake according to the package directions.

Allow the cookies to cool completely on a cooling rack before assembling the bouquet. This is important so the cookies stay firm on the sticks.

Prepare the container – Fill a small vase or container with floral foam.

Wrap the outside of the container with ribbon, burlap, or decorative paper if desired.

Arrange the cookie flowers – Once the cookies are fully cooled, gently insert the sticks into the floral foam.

Arrange them just like you would flowers in a bouquet, placing taller cookies toward the back and shorter ones toward the front.

Add decorative touches – You can style your bouquet in a few different ways:

Classic Vase Style (Original Version)
Tie pieces of tulle around the sticks to resemble leaves, fluffing them around the bouquet. Finish with ribbon or a decorative bow on the vase.

Paper-Wrapped Bouquet (Updated Version)
Wrap the cookie flowers in bouquet paper or tissue paper just like a floral arrangement. Add dried flowers, raffia, or a burlap ribbon for a beautiful rustic presentation.

Wrap for gifting – If giving as a gift, wrap the entire bouquet in cellophane and tie it closed with ribbon.

Now it’s ready to give!

Storage

Cookie bouquets are best enjoyed within 2–3 days.

Store the bouquet loosely covered at room temperature. If wrapping in cellophane, make sure the cookies are completely cooled before wrapping to avoid condensation.

Love it? Pin it!

If you can’t wait to make and gift a bouquet made of cookies to someone you love, make sure you can locate this Easy How To Post for making cookie bouquets! Pin it to your favorite Pinterest cookie or craft board so you can find it easily!

Tips for the Best Cookie Bouquet

Use larger cookies – They resemble flowers more and hold up better on sticks.
Insert the sticks before baking – Trying to add them afterward can cause the cookies to crack.
Let cookies cool completely – Warm cookies are fragile and may slide off the sticks.
Keep it simple – Store-bought dough works perfectly here, but you can absolutely use your favorite homemade cookie recipe, too.
Customize for any occasion – Different sprinkles and wrapping can turn these into birthday gifts, teacher appreciation bouquets, Valentine’s treats, or holiday gifts.

Substitutions & Creative Variations

One of the best things about a cookie bouquet is how easy it is to customize. While giant chocolate chip cookies are a classic choice, you can easily switch things up depending on what you have on hand or the occasion you’re making them for.

Use your favorite homemade cookie recipe. – If you prefer baking from scratch, your favorite homemade chocolate chip cookie dough works beautifully for this project. Just make sure the cookies are slightly larger and sturdy enough to hold a lollipop stick.
Try different cookie flavors. – Chocolate chip is just the beginning! Peanut butter cookies, sugar cookies, oatmeal cookies, even molasses cookies can all be turned into cookie flowers.
Make flower-shaped sugar cookies. – For an extra decorative bouquet, bake sugar cookies using flower-shaped cutters. Once cooled, decorate them with royal icing or buttercream frosting to create colorful cookie flowers that look just like a real bouquet.
Homemade or store-bought frosting both work. – If you’re decorating cookies with icing, either homemade buttercream or store-bought frosting works perfectly. Use a piping bag or spread frosting with a knife, then finish with sprinkles for a festive touch.
Store-bought dough keeps it quick and easy. – Break-and-bake cookie dough is a great shortcut when you want a fun project without a lot of prep. It’s perfect for busy days, kids’ projects, or last-minute gifts.
Change the look with seasonal decorations. – Cookie bouquets are easy to adapt for any holiday or celebration. Try different sprinkle colors and wrapping styles to match the season.

For example:
• Christmas: red and green sprinkles with festive ribbon
• Valentine’s Day: heart sprinkles and pink wrapping
• Thanksgiving: fall-colored sprinkles and rustic burlap ribbon
• Teacher appreciation: bright sprinkles and a handwritten tag
• Birthdays: rainbow sprinkles and colorful wrapping paper

With just a few small changes, this simple cookie bouquet can be transformed into a gift that fits almost any occasion.

More Fun Gifts from my Kitchen Ideas to Love

Gifts that come right from your kitchen truly come straight from the heart, don’t you agree? Here are a few of my favorite “Gifts from my Kitchen” over the years: Homemade Play-Doh, pictured above, is so fun to make and play with! Brighten someone’s day and send them a Box of Sunshine, or bring one of my Simmer Pot recipes (I currently have two: Autumn and Holiday Simmer Pot how tos with printable gift tags!) tied up in a pretty package as a hostess gift. And my feedback from my Homemade Sugar Scrubs has been fantastic!

Other amazing ideas include Homemade Vanilla Extract, Rosemary Infused Olive Oil, these Homemade Peppermint Shower Bombs, or this Strawberry Lip Scrub!

Find all of my gifts from my kitchen ideas here on my website!

Sometimes the sweetest gifts aren’t the ones that cost the most; they’re the ones made with a little creativity and a whole lot of heart.

Whether you’re making one for a birthday, a teacher gift, a holiday surprise, or just because someone could use a little extra sweetness in their day, a cookie bouquet is a fun way to turn a simple batch of cookies into something truly special.

And honestly… who wouldn’t love receiving a bouquet made entirely of cookies?

LIKE THIS RECIPE?
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How to Make an Easy Cookie Bouquet

This easy cookie bouquet turns simple chocolate chip cookies into a fun and festive edible gift. Made with break-and-bake cookies, sprinkles, and lollipop sticks, the cookies become “flowers” that can be arranged into a cheerful bouquet.

Perfect for birthdays, teacher gifts, holidays, or just because, this DIY cookie bouquet is simple to make but looks incredibly impressive when finished.

Course Cookies

Cuisine American

Keyword cookie bouquet, how to make a cookie bouquet

Prep Time 15

Cook Time 15

Total Time 30

Servings cookie flowers

Ingredients

1 dozen Break-and-bake chocolate chip cookies giant size
Sprinkles
Lollipop sticks
Floral foam
Small square vase
Ribbon
Tulle
Straight pin
Cellophane for wrapping

Instructions

Preheat your oven according to the package directions for the cookie dough.
Shape the giant cookie dough rounds into circular shapes if needed.
Insert a lollipop stick into each cookie dough round about two-thirds of the way through the dough.
Press the tops of the cookies into a plate of sprinkles.
Place the cookies onto a baking sheet and bake according to the package instructions.
Remove the cookies from the oven and place them on a cooling rack. Allow them to cool completely before assembling the bouquet.
Fill a 4-inch square vase with floral foam.
Wrap the vase with a wide satin ribbon and secure it with a straight pin.
Tie pieces of green tulle around the lollipop sticks so that when placed in the vase they resemble leaves or bows.
Insert the cookie sticks into the floral foam, arranging them like flowers in a bouquet.
Fluff the tulle to resemble leaves around the cookies.
Add additional ribbon or decorative touches to the front of the vase if desired.
Wrap the finished bouquet in cellophane, secure it closed, and it’s ready to give!

Video

Notes

Cookie bouquets are best enjoyed within 2–3 days.

Store the bouquet loosely covered at room temperature. If wrapping in cellophane, make sure the cookies are completely cooled before wrapping to avoid condensation.

This Homemade Cookie Bouquet How-To was originally posted on May 18, 2016. It has been updated to improve user experience and reshared on March 11, 2026.

The post How to Make an Easy Cookie Bouquet appeared first on An Affair from the Heart.

Easy Weeknight Lasagna Toss

Michaela Kenkel — Mon, 02 Mar 2026 20:11:25 +0000

If you love classic lasagna but don’t love all the layering, boiling noodles, and waiting around, this Easy Weeknight Lasagna Toss is about to become your new go-to. It has all the cozy, cheesy, saucy flavors you crave, but it comes together in under an hour from start to finish and makes a 9×13 pan. It’s hearty enough for Sunday dinner, but simple enough for a busy Tuesday night when everyone is hungry, and you need something reliable.

Think of it as lasagna’s laid-back cousin. All the flavor. None of the fuss.

We are all busy. Whether you work inside or outside the home, we are all just busy. Whether you have one kid or six, we are busy. Becoming a Mom teaches you not to judge the burdens that others are carrying. At least, I hope that becoming a Mom, well, maybe just becoming a grown-up does that. I know, not everyone will, but I hope that we can all someday accept that. It’s my wish. Well, that and world peace.

Weeknight Lasagna Toss Recipe

This recipe has been on my website for over a decade. I was in a totally different season of my life back then, with kids in college, high school, and middle school. So some nights, as much as we would have liked to, it just was not possible to have some glamorous meal on the table at 6 PM. Or even 8 PM. Those days were the ones that inspired me to make meals like this one because gathering my family around the table at dinnertime was something that I always cherished.

Quick Lasagna Toss Recipe

Most kids enjoy pasta. Most adults enjoy pasta. And cheese… I mean, who doesn’t enjoy cheese? This meal is so quick to come together and bakes up in about 45 minutes. So make it ahead, bake it when you get home, or throw it together and bake it while you tend to other things.

I still love recipes like this, even now that we are empty nesters. I can easily cut it in half, or stash some in the freezer for another night, or for lunches during the week.

Ingredients in this Easy Lasagna Toss

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

Bow tie pasta (farfalle), cooked and drained – The ruffled edges hold onto the sauce beautifully. You can easily swap in rotini, penne, or even broken lasagna noodles if that’s what you have on hand.
Small onion, chopped – Adds a subtle sweetness and depth to the meat sauce. Yellow or white onions both work well.
Garlic, minced – Brings that classic Italian flavor. Fresh is best, but jarred minced garlic works in a pinch.
Lean ground beef, browned and drained – The hearty base of the dish. You can substitute ground turkey or Italian sausage if you’d like to switch up the flavor.
Jarred spaghetti sauce – Keeps this recipe weeknight-easy. Use your favorite marinara or spaghetti sauce. If you love a little heat, choose a spicy version.
Cottage cheese – Gives you that creamy, traditional lasagna-style layer without extra work. If you prefer, you can substitute ricotta cheese.
Shredded Parmesan cheese – Adds a salty, nutty bite that deepens the flavor.
Shredded mozzarella cheese – The melty, bubbly topping that makes this taste just like classic lasagna.

How to Make Lazy Lasagna

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

In a skillet, cook the ground beef with the chopped onion and minced garlic until the beef is fully browned. Drain any excess grease. Return the meat mixture to the pan and stir in the spaghetti sauce. Let it simmer briefly to combine the flavors.

Cook the bow tie pasta according to package directions. Drain and rinse, then stir it directly into the meat sauce mixture.

Spread half of the pasta mixture into the prepared baking dish. Top with half of the cottage cheese, half of the mozzarella, and half of the Parmesan. Repeat with the remaining pasta and cheeses.

Cover with foil and bake for about 30 minutes. Remove the foil and continue baking for another 10 minutes or until the cheese is bubbly and just beginning to brown.

Let it rest for a few minutes before serving so everything sets up nicely.

Storage and Make Ahead Tips

To Store:
Allow leftovers to cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven until heated through.

To Freeze:
You can freeze this baked or unbaked. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Make Ahead Tip:
Assemble the entire casserole earlier in the day, cover, and refrigerate. When ready to bake, add a few extra minutes to the covered baking time since it will be starting cold.

Love it? Pin it!

If you can’t wait to try this recipe for weeknight lasagna, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for Success

Cook the pasta just to al dente, so it doesn’t get too soft while baking.
Let the casserole rest for 5 to 10 minutes after baking so it slices and serves more easily.
Want to sneak in vegetables? Stir in sautéed mushrooms or spinach with the meat sauce.

More Easy Pasta Recipes to Love

If you love Easy Weeknight Pasta Meals, I have plenty! Take a peek at these other easy pasta meals before you go: Pictured above is my Italian Wonderpot recipe, my family also loves this Pizza Pasta, Meat Ragout, and Easy Weeknight Chicken Parmesan recipes. Other quick pasta meals include Instant Pot Fettuccine Alfredo, Creamy Chicken Penne Pasta, and my Shrimp and Crab Pasta, too!

More Quick Ways to Make Lasagna

Other fun and easy ways to enjoy lasagna are my Slow Cooker Ravioli Lasagna (pictured above), this Easy Lasagna Soup recipe, and my One Pan Skillet Lasagna.

This Easy Weeknight Lasagna Toss is one of those dependable dinners that feels like you worked harder than you did. It’s warm, cheesy, family-friendly, and perfect for those nights when you want comfort food without turning your kitchen upside down.

It’s everything you love about lasagna, just a little easier, and a whole lot quicker.

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Easy Weeknight Lasagna Toss

All the flavor of lasagna.None of the layering. This Easy Weeknight Lasagna Toss is ready in less than an hour and feeds a crowd. Cheesy, hearty, and completely weeknight-friendly. Save this one for your next busy night.

Course Pasta

Cuisine American

Keyword easy lasagna, lasagna, Lasagna Toss

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 541kcal

Author Michaela Kenkel

Ingredients

12 ounces bow tie pasta cooked al dente and drained
1 small onion chopped
1-2 cloves garlic minced
2 pounds lean ground beef browned and drained
1 (24 ounce) jar spaghetti sauce
16 ounces cottage cheese
6 ounces Parmesan Cheese shredded
8 ounce Mozzarella Cheese shredded

Instructions

Preheat oven to 350 degrees, prepare a 9×13 pan with non-stick cooking spray.
Brown ground beef in a skillet with onion and garlic. Drain excess grease. Return to pan and add spaghetti sauce, combine.
Cook pasta, drain and rinse. Add to sauce, combine.
Pour half of the pasta mixture into your baking dish. Top with half of cottage cheese, half of Mozzarella and Parmesan cheeses. Repeat with remaining ingredients.
Cover with foil and bake for 30 minutes. Remove foil and bake until cheese begins to brown and is bubbly. About another 10 minutes or so.

Video

Notes

To Freeze:
You can freeze this baked or unbaked. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat.

Make Ahead Tip:
Assemble the entire casserole earlier in the day, cover, and refrigerate. When ready to bake, add a few extra minutes to the covered baking time since it will be starting cold.

Nutrition

This recipe was originally posted on January 21, 2015. It has been updated to improve user experience and reshared on March 2, 2026.

The post Easy Weeknight Lasagna Toss appeared first on An Affair from the Heart.

Easiest Lasagna Soup Recipe + Video

Michaela Kenkel — Thu, 26 Feb 2026 17:12:04 +0000

This Lasagna Soup recipe is everything you love about traditional lasagna, but made easier in one cozy pot. Rich Italian tomato broth, tender lasagna noodles, lean ground beef, and plenty of cheese come together for the ultimate comfort food soup. It has all the flavor of classic lasagna without the layering, baking, or extra dishes.

If you’re craving an easy weeknight dinner that tastes like it simmered all day, this one-pot lasagna soup delivers every time.

This recipe for lasagna soup has been on my website since 2012. From the moment I made it the first time, it became one of those dependable family dinners that everyone loved, and a great way for me to use up leftover noodles and easy pantry ingredients when I was scrambling to get dinner on the table for my family of 6.

The original idea came from my longtime friend Candi at The Devilish Dish. Our friendship has spanned three decades, and I can confidently say that anything she shares is going to be good. I tweaked it slightly to fit how I cook, because that’s just what I do.

If you love Lasagna and want easy ways to get those flavors into your belly, be sure to try my Skillet Lasagna, Slow Cooker Ravioli Lasagna and my Easy Weeknight Lasagna Toss, too!

Easy Lasagna Soup Recipe

If you love traditional lasagna but don’t always love the time it takes to make it, this easy lasagna soup recipe is going to win you over. You still get that rich tomato flavor, hearty ground beef, tender pasta, and creamy cheese in every bite, but instead of assembling layers, everything simmers together in one pot. It feels just as comforting and satisfying, but it’s simple enough for a busy weeknight.

It’s also one of those reliable family dinners that everyone happily eats. The broth is rich and flavorful without being heavy, the noodles soak up all that Italian seasoning, and that spoonful of ricotta and melty mozzarella on top truly makes it taste like lasagna in soup form. Whether you make it on the stovetop or adapt it for the slow cooker, this ground beef lasagna soup is cozy, practical, and always a crowd-pleaser.

Ingredients in One-Pot Lasagna Soup

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

Lean ground beef – Adds hearty, classic lasagna flavor without making the soup greasy. Using lean beef keeps the broth rich but balanced.
Onion – Builds the base of flavor and adds subtle sweetness as it cooks down.
Garlic – Essential for that unmistakable Italian depth. Fresh garlic makes a difference here.
Petite diced tomatoes (with juice) – Adds texture and bright tomato flavor while keeping the broth slightly chunky, just like traditional lasagna filling.
Spaghetti sauce or marinara sauce – This is where the bulk of the Italian flavor comes from. Use your favorite jarred marinara or my homemade marinara recipe to get that rich tomato broth.
Chicken bouillon – Enhances the savory base and adds layered flavor to the broth.
Beef bouillon – Reinforces that hearty beefy richness and deepens the soup’s overall flavor.
Water – Creates the perfect soup consistency while allowing the bouillon and sauce to shine.
Italian seasoning – Brings in that classic herb blend you expect in an Italian soup recipe.
Basil – Adds a touch of fresh, aromatic flavor that pairs beautifully with tomato and cheese.
Bay leaf – Gently infuses flavor while the soup simmers, adding depth without overpowering.
Lasagna noodles (broken) – Gives the soup its signature feel. Breaking them into pieces makes every spoonful satisfying and hearty.
Shredded Parmesan cheese – Stirred into the soup for a salty, nutty finish that rounds everything out.
Ricotta and shredded mozzarella (for serving) – The finishing touch that makes this taste like true lasagna. Creamy, melty, and completely worth it.

How to Make Lasagna Soup On the Stovetop

This easy lasagna soup recipe comes together quickly.

In a large soup pot over medium heat, brown the lean ground beef with the chopped onion and minced garlic. Season with salt and pepper to taste as it cooks. Once fully cooked, drain any excess grease.

Add the petite diced tomatoes (with juice), spaghetti sauce, chicken bouillon, beef bouillon, water, Italian seasoning, basil, and bay leaf. Stir well. Bring the mixture to a boil, then reduce the heat to low and allow it to simmer for about 25 minutes so the flavors can develop.

Stir in the broken lasagna noodles and cook until they are tender, about 10 to 15 minutes.

Remove the bay leaf. Stir in the shredded Parmesan cheese about 5 minutes before serving.

Ladle into bowls and top each serving with ricotta and shredded mozzarella cheese.

We love to serve some cheesy garlic bread alongside for soaking up every drop!

Slow Cooker Lasagna Soup

Add the browned meat mixture, sauces, tomatoes, and seasoning to the crockpot. Cook on low for 4 hours. Turn to high, add in lasagna noodles, and cook until tender. (about an hour) Stir in parmesan before ladling into bowls to serve with mozzarella and ricotta.

Make Ahead & Storage Tips

Make Ahead:
You can prepare the soup base (without the noodles) in advance and refrigerate it. When ready to serve, reheat and add the broken lasagna noodles, cooking until tender. This helps prevent the pasta from absorbing too much broth.

Refrigerator:
Store leftover lasagna soup in an airtight container for up to 4 days. The noodles will continue to absorb liquid as it sits, so you may need to add a splash of water or chicken stock when reheating.

Freezer:
For best results, freeze the soup without the noodles. Once thawed and reheated, cook fresh noodles directly in the soup. This keeps the texture just right.

Reheating:
Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a little water if needed to loosen the broth.

Love it? Pin it!

If you can’t wait to try my one pot lasagna soup recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go.

Best Lasagna Soup Recipe

This homemade lasagna soup is easy to customize. Use your favorite marinara if you prefer a sweeter or more robust flavor. If you enjoy a little extra richness, be generous with the ricotta and mozzarella on top. The base recipe is hearty and flavorful, but the cheese topping truly makes it feel like authentic lasagna in soup form. This recipe is also delicious with a combination of ground Italian sausage and ground beef, or leave the meat out completely, or swap it with fresh spinach for a meatless meal the whole family is sure to love.

Can I Use Other Noodles in Lasagna Soup?

Absolutely. While broken lasagna noodles give this stovetop lasagna soup its classic feel, you can use any type of pasta that you have. Rotini, penne, or ziti all work beautifully. Just cook until tender and avoid overcooking so the noodles don’t become too soft.

Other simple recipes that use uncooked noodles

Simple recipes are a lifesaver for busy families, and removing that step of boiling the pasta makes life so easy! I have tons of easy 30-minute meals that you can dump a box of pasta into. Here are some of my favorite recipes that use uncooked noodles: my Italian Wonderpot (pictured above), my Instant Pot Fettuccini Alfredo, Tortellini Soup with Spinach and Sausage, and this Shrimp Pad Thai Wonderpot recipe.

Or take a peek at these: Mexican Mac ‘n Cheese, No Boil Manicotti, Spicy Smoked Sausage Cheesy Pasta Skillet, or Instant Pot Spaghetti and Meatballs from some of my blogger buddies.

You can find all of my pasta recipes here and all of my soup recipes here.

Whether you make this Lasagna Soup on a busy weeknight or let it simmer on a slow Sunday afternoon, I hope it becomes one of those recipes you turn to again and again. It’s hearty without being fussy, comforting without being complicated, and full of those familiar Italian flavors we all love.

Top it generously with ricotta and mozzarella, grab a slice of crusty bread, and gather your people around the table. That’s what this kind of comfort food is all about.

LIKE THIS RECIPE?
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Lasagna Soup

Lasagna Soup is a hearty one pot Italian soup made with lean ground beef, marinara sauce, diced tomatoes, Italian seasoning, and broken lasagna noodles. Topped with ricotta and mozzarella, this easy comfort food dinner is perfect for busy weeknights or cozy weekends.

Course Soup

Cuisine American

Keyword Crock Pot, easy, how do I make Lasagna soup?, jar pasta sauce, lasagna soup, leftover noodles, slow cooker, spaghetti sauce, stovetop, uncooked noodles, weeknight meal

Prep Time 5

Cook Time 55

Total Time 1

Servings servings

Calories 153kcal

Author Michaela Kenkel

Ingredients

1 1/2 pounds lean ground beef
1 medium onion chopped
4 cloves garlic minced
2 (14.5 oz cans) petite diced tomatoes (with juice)
1 (24 oz jar) spaghetti sauce (I like to use Marinara)
4 teaspoons chicken bouillon granuals or 4 cubes
4 teaspoons beef bouillon granuals or 4 cubes
6 cups water
2 teaspoons Italian Seasoning
1 teaspoon basil
1 bay leaf
1/2 (16 ounce box) lasagna noodles broken into pieces (about 8 full pieces)
1/2 cup shredded Parmesan cheese

For Serving:

ricotta and shredded mozzarella cheese

Instructions

In a soup pot over medium heat brown your ground beef with onion and garlic. Salt and Pepper to taste.
Drain grease. To the ground beef mixture add the tomatoes, spaghetti sauce, bouillon, water and spices and seasonings. Bring to a boil.
Reduce the heat to low and simmer for 25 minutes.
Stir in broken lasagna noodles and cook until they are tender about 10-15 minutes.
Remove bay leaf.
Stir in Parmesan cheese to the soup about 5 minutes before serving.
Ladle into bowls and top with ricotta and mozzarella cheese.

Video

Notes

Slow Cooker Lasagna Soup Method:

To prepare in the slow cooker: Add the browned meat mixture, sauces, tomatoes, and seasoning to the crockpot. Cook on low for 4 hours. Turn to high, add in lasagna noodles, and cook until tender. (about an hour) Stir in parmesan before ladling into bowls to serve.

Leftover Storage:
Store leftover lasagna soup in an airtight container for up to 4 days. The noodles will continue to absorb liquid as it sits, so you may need to add a splash of water when reheating. To freeze, for best results, freeze the soup without the noodles. Once thawed and reheated, cook fresh noodles directly in the soup. This keeps the texture just right.

To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a little water if needed to loosen the broth.

Nutrition

This recipe was originally posted on January 16, 2012. It was updated to improve user experience and re-posted on February 26, 2026.

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