Chocolate Orange Cream Crepe Cake Recipe

Now that you know how to make a crepe (from last weeks post) I thought I would share with you how to turn that talent of yours into a delicious dessert that you can enjoy for any special occasion! This Orange Cream Crepe Cake combines creamy ricotta with fresh orange juice and zest and is drizzled with chocolate, which makes it perfect for anytime of year, and a great last minute dessert idea if you are still trying to figure out what to bring to Thanksgiving. Look at how gorgeous it is, especially with the easy to make candied oranges on top.

Crepe-Cake-Recipe

The nice thing with this crepe cake is that you can make it as rich as you would like. You can simply add more layers (we did about 15 crepes) or try adding more chocolate drizzle between the layers. Play with it and have fun! Now follow along with the steps to make your perfect crepe cake below (photo step-by-step below recipe).

Chocolate Orange Cream Crepe Cake Recipe

Chocolate Orange Cream Crepe Cake Recipe

Ingredients

  • 15 Crepes (see post here for how to make them)
  • 2 tbsp Orange Zest
  • 1/3 c Orange Juice
  • 1 c Whipping Cream
  • 1 1/3 c Ricotta
  • 2 tsp Sugar
  • 1 c Semi-Sweet Chocolate Chips

Instructions

    Orange Cream:
  1. Prepare whipping cream by mixing 1c on high speed in your mixer until peaks form, scoop out and place in a covered bowl in the fridge.
  2. Combine ricotta with orange juice, zest and sugar on medium speed in your stand mixer. Once combined, gently fold in your whipped cream you prepared earlier.
  3. Crepe Assembly:
  4. Begin by placing a crepe on a cake stand, add a dollop of your orange cream and gently spread out, leaving 1/2" gap around crepe. If desired you can drizzle chocolate on each layer (or only the top).
  5. Repeat the crepe and cream process until you reach your desired height (we did about 15 crepes)
  6. For your final crepe spread cream mixture right to the edges. Drizzle with chocolate and top with candied oranges.
  7. Place in fridge to chill (at least 2 hours, overnight is best) and serve cold.

Notes

For the orange juice and zest I used one large naval orange. If you are going to use candied oranges on top you will need a second orange (see link at bottom of page for candied oranges) You can assemble the cake, including the top layer, a day in advance. Keep in fridge and take out when ready to serve.

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Step by step for assembling your crepe cake
  1. Your crepes and candied oranges should already be done at this point, this is for your day of assembly of the cake.
  2. Prepare your Orange Cream (consistency should look like the photo, you do not want it too thick or runny)

Orange-Ricotta-Cream

 

 

 

 

 

3. Save yourself some fussing and put your cake plate on a lazy-susan to make it easy for your cream. Start by putting a crepe on your cake stand and a dollop of cream (approx. 1/8c). Using an offset spatula gently spread the cream on the crepe, stopping 1/2″ from the edge (the cream will spread to the edges as the weight of the layers are added on). If you want it more decadent, drizzle melted semi-sweet chocolate between each layer.

Assembling-Crepe-Cake

 

 

 

 

 

4. Place your next crepe on top and gently press down, repeat step 3 until you have the height you desire (we used approximately 15). When you get to your final crepe you can cover in plastic wrap and place in the fridge (at least 2 hours to chill) overnight is better as it allows the cream to settle.

Layered-Crepe-Cake

 

 

 

 

 

5. Finishing touches! Fully cover your final layer with your orange cream and take it right to the edges. Drizzle with melted semi-sweet chocolate and then top with your candied oranges. Enjoy!

Finished-Crepe-Cake

 

 

 

 

 

How easy was that?! Seriously, if you show up with this to your next family dinner everyone is going to think you are a dessert goddess!! They don’t need to know how simple it was to make, all they are going to care about is the luscious orange cream mixed with the richness of that chocolate!

Delicious and Luscious Orange Cream Crepe Cake - this simple to follow How-To will show you the simplicity of a crepe cake that will please the biggest dessert critic! #CrepeCake #EasyCrepeCake #CrepeCakeRecipe #OrangeCream #ChocolateCrepes

Delicious and Luscious Orange Cream Crepe Cake – this simple to follow How-To will show you the simplicity of a crepe cake that will please the biggest dessert critic! #CrepeCake #EasyCrepeCake #CrepeCakeRecipe #OrangeCream #ChocolateCrepes


How To: Candied Oranges and Citrus

Ever wondered how those fancy bakeries get the glistening sweet fruit on top of their cakes?! Wonder no more friends, this quick and easy guide will show you how to make candied oranges (and any other fruit) at home for you to enjoy whenever you want.

How To: Candied Oranges

How To: Candied Oranges

Ingredients

  • 1 Orange (or other citrus fruit)
  • 1 c Granulated Sugar
  • 3 c Water

Instructions

  1. Wash orange thoroughly, be sure to give a gentle scrub of the skin as you will be eating the whole thing.
  2. Thinly slice orange, you can use a mandoline to get consistent slices. Put aside for after.
  3. In a large pan (think a lot of surface area as you don't want the oranges touching) bring water and sugar to a boil.
  4. Gently add in your orange slices and cook until they become translucent, approx. 20-30 minutes.
  5. Using a slotted spoon remove the orange slices and transfer to a cooling rack with a baking sheet underneath to catch the drips.
  6. Enjoy on your favorite cakes or on its own!
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We used these candied oranges on an Orange Cream Crepe Cake we made, and I can tell you firsthand just how good they were! The skin of the fruit doesn’t have any bitterness left to it once it has been candied, and the rest of the orange practically melts in your mouth. So what are you waiting for?! Let’s get candying!

Finished-Crepe-Cake

 

 

 

 

 

Candied Oranges - a simple how-to for candying citrus fruit! Perfect for topping cakes and desserts, or to enjoy on their own. #CandiedOranges #CandiedFruit #CandiedCitrus

Candied Oranges – a simple how-to for candying citrus fruit! Perfect for topping cakes and desserts, or to enjoy on their own. #CandiedOranges #CandiedFruit #CandiedCitrus


How to Make Easy Crepes

Making crepes doesn’t have to be the scary task that people think it is…I don’t know if it is the name (since it is so elegant sounding) or the fact that most of us have only ever had a crepe while out for breakfast or dessert, but let me tell you, they are SO easy to make and you will wonder how you went so long without whipping them up for your family! These crepes use only a few ingredients (which I know you already have on hand!) and they make enough to feed the entire family. And guess what?! You DON’T need a fancy crepe pan to make them either (woohoo!) a regular non-stick frying pan does the trick perfectly!

How to Make Easy Crepes

How to Make Easy Crepes

Ingredients

  • 1.5 c Milk (we use 1%, you can use what you prefer)
  • 4 Eggs
  • 1/4 c Butter (melted and cooled)
  • 1 c Flour (AP)
  • 1 tbsp Sugar
  • 1/4 tsp Salt
  • Sweet Crepes
  • 1 tsp Vanilla

Instructions

  1. In a blender combine the milk, flour, sugar, salt, eggs and half of the butter and blend until smooth. If you don't have a blender you can use a stand mixer with whisk attachment. Let batter rest at room temperature for at least 15 minutes before using.
  2. You can make the batter a day in advance and just transfer to a sealed container, keep it in the fridge until you are ready to make the crepes.
  3. Heat a small nonstick pan over medium heat.
  4. Using a silicone pastry brush lightly brush pan with some of the remaining melted butter.
  5. Add batter using a ladle (about half full) and swirl the skillet so the batter completely covers the bottom.
  6. Cook 2 to 3 minutes and then loosen the edge of the crepe with a rubber spatula, then with your fingertips, flip crepe and continue to cook for 1 minute.
  7. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as you need (do not over butter or your crepes will fry and be oily)
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We like both savory and sweet crepes, and this recipe can easily be adapted based on which you are making so don’t worry! As with most of my recipes, get creative and have fun with your toppings!! Take a look at some of our favorite toppings for whatever cravings you may have.

savory crepe ideas
  • Broccoli, Cheddar Cheese and Caramelized Onions
  • Spinach, Ricotta and Crumbled Bacon
  • Eggs and Spinach
  • Eggs Benedict (complete with ham and hollindase sauce)
  • Smoked Salmon and Cream Cheese
sweet crepe ideas
  • Fresh Fruit with Whipped Cream and Nutella drizzle
  • Ice Cream (whatever flavor you prefer) with Nuts and assorted Chocolate pieces (candy bars!)
  • Peanut Butter and Jam
  • Vanilla Ice Cream with Peanut Butter drizzle and Bananas
  • Drizzled with Maple Syrup and sprinkle with Cinnamon
Easy to Make Crepe Recipe! This recipe uses just a few ingredients and can be used for savory and sweet crepes! #EasyCrepes #CrepeRecipe #SweetCrepes #SavoryCrepes

Easy to Make Crepe Recipe! This recipe uses just a few ingredients and can be used for savory and sweet crepes! #EasyCrepes #CrepeRecipe #SweetCrepes #SavoryCrepes

We actually make double and freeze what we don’t use for easy, on-the-go breakfasts and dinners when we have no time (or just forgot to defrost the meat for the chili…again!). Be sure to do the same, and let me know your favorite flavor combination for your crepes! What are you waiting for?

Easy Traditional Stuffing Recipe for the Holidays

Stuffing…mmm do I have your attention yet!? In our family, just the mention of stuffing gets our heads turning and noses sniffing, we are obsessed with it! In fact, when I make my Thanksgiving plate it goes something like this: Turkey (20%), Potatoes (5%), Veggies (10%), Cranberry Sauce (20%) and STUFFING (45%) and I am not even joking! I could eat just a plate of stuffing if I didn’t think my family would judge me. Now I know there is a whole debate out there, to stuff the bird or not stuff the bird…and do you know what I say?! DO BOTH! That’s what we do! I make more than enough stuffing to go in the bird and have a full casserole dish on the side, and the best is to mix them together to really blow your taste buds away.

Stuffing

It is probably one of the easiest sides you will have to make for your dinner, and most of it can be assembled a day in advance to leave you with more time to focus on your turkey the day of. We always buy a couple of fresh loaves of French Bread from our local bakery and I make an evening of getting my stuffing ready. I like to sit with a glass of wine and my favorite show on TV with a giant bowl beside me as I rip the bread into tiny pieces so it can sit out overnight and get nice and crusty (if you are in a time constraint that is OK too, just stick the bread in the oven for an additional 5 mins from my recipe and you will still have a perfect stuffing every single time!).

Stuffing-Ingredients

 

Okay, that’s enough blabbing on, let’s get started on this classic holiday dish. Keep in mind, as with most of my recipes, this one can easily be adapted for your tastes and preferences! If you like cranberries or pecans in your stuffing, add em in! Prefer whole wheat bread? No problem! Customizing a recipe is what makes it yours, so get creative and dig in.

Easy Traditional Stuffing Recipe - A classic stuffing recipe you can make for any Holiday or get together!

Easy Traditional Stuffing Recipe – A classic stuffing recipe you can make for any Holiday or get together!

Easy Traditional Stuffing Recipe for the Holidays

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Easy Traditional Stuffing Recipe for the Holidays

Ingredients

  • 2 loaves French Bread (will need about 15 c cubed)
  • 2 medium Onions
  • 1 c Celery (you can use 1/2 tsp celery seed if you don't have any on hand)
  • 1 tbsp Poultry Seasoning
  • 2 tbsp Rosemary (dried)
  • 1 tbsp Thyme
  • 1 1/4 c Butter (unsalted)
  • 2 lg Eggs
  • 2.5 c Vegetable Broth (or chicken)
  • Salt and Pepper

Instructions

    If prepping ahead of time:
  1. Preheat oven to 300 F. In a large bowl, tear up your French Bread into small bite sized pieces. Spread onto cookie sheets in a single layer and place in the oven for 10 minutes, until lightly golden. Allow to cool completely and leave out overnight to continue the "staling" of the bread (if you don't have time to leave out, keep the bread in the oven for an additional 5-10 minutes to dry out on day of).
  2. Finely chop onions and celery, add to a medium pan over medium heat with 1c of the butter. Add in your herbs with a pinch of salt and pepper. Cook until onions are translucent. Remove from heat and allow to cool before placing in covered bowl in the fridge.
  3. Day of:
  4. Preheat oven to 350 F and butter (or spray) a 9" x 13" casserole dish, set aside.
  5. In a medium pan reheat your onion mixture over medium heat (see above if making same day) and add 1.5 c of broth and allow to come to a low simmer.
  6. Now in a large bowl, toss bread with your butter and broth mixture, be sure to combine well.
  7. In a small bowl whisk your eggs with remaining broth (1 1/4 c) and add to the bread mixture.
  8. Add bread mixture to your casserole dish, topping with remaining butter (cut into small cubes) and bake covered for 45 minutes. Uncover and bake for an additional 30 minutes (or until top is golden and slightly crispy). Serve warm and enjoy!

Notes

If you prefer fresh herbs you can use those too! We use dried since we always have them on hand, just make sure they are still good guys (we rotate our herbs/spices every 3-4 months since we use them so much!). If you are going to add some of the stuffing to your Turkey, combine 4c bread with 1/4 of your onion and herb mixture, and stuff into the cavity of the bird. Don't worry about your broth mixture, your butter on top of the casserole will help to keep everything moist.

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Be sure to check out some of my other favorite dishes to go with your holiday meals below;

Easy Homemade Cranberry Sauce

If you have always wanted to try making your own Cranberry Sauce for the holidays but are terrified as to what it might entail…well here you go! A super EASY sauce that comes together in a few minutes with just a few simple ingredients. It is just as easy as opening a can of that molded jelly “sauce” you buy in the store and I promise you that the flavor is a thousand times better! And perhaps the best part? It uses frozen cranberries, which you can buy months in advance (Yay to no last minute grocery runs when you are trying to prep a meal for 20+ people!).

Cranberries

 

I love making my own sauce for a number of reasons. You can control the amount of sugar you put in it (if you want to do less sugar, add in some fresh orange juice) and you can really let your creative side shine too! In fact, we have quite the secret ingredient that goes into ours…which is always getting “ooooo” and “ahhhhh” from our family. Don’t worry, I will share it with you as well! Ready for the step-by-step on how to make this delicious Cranberry Sauce?

Easy Homemade Cranberry Sauce

Easy Homemade Cranberry Sauce

Ingredients

  • 4 c Frozen Cranberries (you can use fresh if preferred)
  • 1 c Sugar (white granulated)
  • 1 c Water
  • 1/2 tsp Ground Cinnamon
  • 2 oz Amaretto (almond liquor)

Instructions

  1. In a medium saucepan combine sugar and water over medium heat. Allow to boil and add in liquor. Cook for about 2 minutes to "burn" off the alcohol. Add in cranberries and cinnamon and continue to gently simmer over medium heat, stirring occasionally to keep from burning.
  2. Once cranberries begin to pop (about 5 minutes) you can gently mash and cook for another 3-5 minutes until the liquid dissolves and it begins to take on a jelly consistency.
  3. Remove from heat and allow to cool before transferring to a sealed container. Refrigerate until ready to use (we make ours 2 days in advance!).
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tips and tricks for the perfect cranberry sauce
  • Taste it as you go! If you like it more tart cut back on your sugar, and opposite if you like it sweeter!
  • Make it at least a day in advance, this will allow the sauce to cool to a nice consistency and give the flavors time to get stronger.
  • To get the nice chunky consistency use a potato masher and gently mash the cranberries as they cook.
  • Prefer a smooth sauce? No problem, once cooled add to a food processor or blender for 10 seconds to puree to a smooth and delicious spreadable sauce.
  • Get creative! We add Amaretto (almond liquor) to our sauce, but we have also added orange juice and zest in the past. You can take a small amount and add in different combinations of ingredients to see what you like best.
Easy Homemade Cranberry Sauce Recipe- a simple Cranberry sauce that comes together with just a few ingredients, including a special addition that everyone will surely enjoy.

Easy Homemade Cranberry Sauce Recipe- a simple Cranberry sauce that comes together with just a few ingredients, including a special addition that everyone will surely enjoy.


Homemade Bisquick Mix

You will never need to buy a box of Bisquick again with this easy to make version! In fact, I recommend making a double batch and keeping in sealed containers or mason jars so you always have some on hand!

Bisquick-Mix

I use it to make my delicious Garlic Cheddar Biscuits as well as anytime we want to make a Quiche! You can even use it when making waffles, pancakes, pot pies and more. It is less expensive than the store bought mix and comes together in no time…your welcome!

You will never need to buy a box of Bisquick again with this easy to make version! Use for biscuits, quiche, pot pies, pancakes and more!

You will never need to buy a box of Bisquick again with this easy to make version! Use for biscuits, quiche, pot pies, pancakes and more!

Homemade Bisquick Mix

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 6 Cups

Homemade Bisquick Mix

Ingredients

  • 6 c Flour (all purpose)
  • 3 tbsp Baking Powder
  • 1 tbsp Salt
  • 1 c Shortening (Crisco)

Instructions

  1. Put all ingredients into a stand mixer and mix on low speed using the whisk attachment until it comes together.
  2. It will look like flour with small pea-size pieces of coated shortening (that is perfect!)
  3. Store in an airtight container or mason jars for up to 6 months (although I bet you will go through it faster!)

Notes

Use in place of any recipe that calls for Bisquick! We use it in biscuits, pancakes, waffles, pot pies, quiche etc!

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Garlic Cheddar Biscuits – Red Lobster Copycat!

It’s time friends! I have wanted to share this delicious recipe for Garlic Cheddar Biscuits with you for awhile now, but I wanted to make sure it was perfect and completely from scratch! If you have never had a Red Lobster “Cheddar Bay Biscuit” then you won’t be able to compare, and if you have let me tell you, THESE ARE THE SAME THING and so so sooooo yummy! Now when I say “from scratch” I mean it guys (no store bought mixes here!) and I am even going to share with you how to make your own “Bisquick” to have on hand all the time so you can make these and many other goodies whenever you want them!

Cheddar-Biscuits-Bowl

I chose to make my biscuits a little smaller than you would find in the restaurant (I like more to go around!) but feel free to make em larger if you want! You also want to make sure you brush them with the garlic butter when you are ready to serve, otherwise it will make them soggy. I make the biscuits up to a day in advance and just quickly heat them before they hit the table, and you would never know they weren’t just pulled from the oven.

Garlic Cheddar Biscuits – Red Lobster Copycat!

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 14 Biscuits

Garlic Cheddar Biscuits – Red Lobster Copycat!

Ingredients

  • 2.5 c Homemade Biscuik Mix
  • 1/4 c Butter (cold and cubed)
  • 3/4 Milk (I use 1%, use what you have on hand!)
  • 1 c grated Cheddar Cheese
  • 1/2 tsp Garlic Powder
  • Butter Topping
  • 2 tbsp Butter
  • 1/2 tsp Garlic Powder
  • 1/2 tsp dried Parsley
  • 1/8 tsp Kosher Salt ("pinch")

Instructions

  1. Preheat oven to 400 F
  2. Using a stand mixer (or just your hands if you don't have one) combine the Bisquick mix with the cold butter and mix for about 30 seconds. You want the butter to still be noticeable, about the size of small peas.
  3. Add the cheese, milk and garlic powder and mix until combined (do not overmix it). Remove from bowl and gently mix with your hands for about 15 seconds.
  4. Drop onto cookie sheet using a tsp or cookie scoop (again you can make them larger if you prefer)
  5. Bake for 12-14 minutes, until the tops are slightly golden
  6. Butter Topping
  7. Melt butter with garlic powder in microwave, then add in parsley and salt. Using a pastry brush gently cover each biscuit with a generous amount of the butter topping!
  8. Serve and enjoy

Notes

Make sure your ingredients are cold (butter, milk, cheese) it helps trust me! Also, you can use margarine (the biscuits will spread a little bit more) just make sure to measure it ahead of time and stick it in the freezer to get cold (about 20 minutes).

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Well, what are you waiting for?! These biscuits are so easy to make and really take no time to prepare, they are loaded with so much cheese and delicious garlic that  everyone in your family will be reaching for a second or third one to go with dinner tonight. So go make yourself a batch of these delicious Garlic Cheddar Biscuits and let me know what you think of them.

Garlic Cheddar Biscuits (Red Lobster Copycat!).These biscuits are loaded with so much cheese and delicious garlic that everyone will be reaching for a second or third one to go with dinner tonight.

Garlic Cheddar Biscuits (Red Lobster Copycat!).These biscuits are loaded with so much cheese and delicious garlic that everyone will be reaching for a second or third one to go with dinner tonight.


Best Ever Double Chocolate Chunk Cookies

Whether you are an experienced baker, or new to the game, these Chocolate Chunk Cookies are going to easily become a new favorite for you and your family. They are perfectly chewy and fully loaded with TWO types of chocolate…yup, I went there! The dough for these cookies is nice and thick, which allows the cookies to keep their shape and not melt into a puddle on your baking sheet…we have all been there…the “Best EVER” cookie recipe that turns out to be a disaster in your kitchen. I promise you, these cookies deliver on every possible level. Taste, Look, Texture and even Ease of Making.

Chocolate-Chunk-Cookie-Dough

 

I chose to make my cookies a little bit smaller as I prefer to have more to go around, but you can easily make them double the size for a super cookie that would be great for dunking! Now, I don’t know about you, but there is nothing I love more than a warm plate Chocolate Chunk Cookies and a tall glass of cold milk after a long day…shall we get to it then!?

Best Ever Double Chocolate Chunk Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 36 Cookies (24 if you make them larger)

Best Ever Double Chocolate Chunk Cookies

Ingredients

  • 1 c Salted Butter (melted and cooled...NOT hot!)
  • 1/2 c Brown Sugar, lightly packed (I use golden brown sugar not dark)
  • 1 c White Sugar
  • 2 tsp Vanilla
  • 2 eggs
  • 3 c Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 c Semi Sweet Chocolate Chunks
  • 1/2 c White Chocolate Chunks

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and prepare baking sheets with parchment paper or silicone baking mats.
  2. In stand mixer beat together the butter with both sugars until creamy and smooth. Add in your vanilla and one egg at a time, mix for about 10 seconds to just combine.
  3. In small bowl sift together flour, baking soda and salt. Add to wet mixture and mix until combined. It will form a thick dough ball (this is what you want!).
  4. Add chocolate chunks and incorporate with a wood spoon. Do not over mix your dough.
  5. Roll dough into small balls (about 1"-1.5") and arrange on your baking sheet, gently pressing down into a disk shape.
  6. Bake for 10-12 minutes (depends on your oven so keep an eye!) They should be slightly golden but still fairly pale, this is what makes them chewy and delicious.
  7. Allow to cool and ENJOY!

Notes

For the chocolate, I just buy the bakers chocolate and cut it into chunks myself! You can buy them in chunks already, but I find it more cost effective to do it myself (plus then I get a variety of sizes!). DO NOT OVER MIX the dough, that is the key for making a deliciously soft cookie!

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Whether you're an experienced baker or new to the game, these Chocolate Chunk Cookies will be a new family favorite! Perfectly chewy and fully loaded with both white and semi-sweet chocolate chunks!

Whether you’re an experienced baker or new to the game, these Chocolate Chunk Cookies will be a new family favorite! Perfectly chewy and fully loaded with both white and semi-sweet chocolate chunks!

These Chocolate Chunk Cookies will definitely be making it to my Christmas trays this year! There is something about a classic cookie that I think everyone loves. If you haven’t had a chance to check it out yet, head on over to my 13 Days of Christmas Baking now and get ready for our 3rd annual page coming early November!

Lemon Chicken Piccata – 30 Min Dinner

Back to school is right around the corner where we are, which means it is time for EASY weeknight meals that the entire family will love! This Lemon Chicken Piccata is super simple to make (with just a few ingredients) and has a flavor that will blow your mind. It is one of my go-to meals for a busy week when my hubby and I just don’t feel like spending much time in the kitchen. Take a look for yourself at how delicious it is.

Easy-ChickenPiccata

Another reason I love this dish so much is its versatility, you can use chicken breasts or thighs and you don’t need to worry about the bones if you want to serve it a little more rustic I say go for it…who is gonna judge you?! Just remember to adjust your cooking time if you choose thighs or a bone-in chicken breast as it will take a little bit longer to cook through. Ready to get started?

Lemon Chicken Piccata – 30 Min Dinner

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 Servings

Lemon Chicken Piccata – 30 Min Dinner

Ingredients

  • 4 Boneless Skinless Chicken Breasts
  • 1/4 c Flour
  • 3 tbsp Corn Starch
  • 1 tsp Garlic Powder
  • 1 Lemon (zested and juiced)
  • 1/2 bunch Fresh Dill (rough chopped)
  • 1 tsp Capers (rough chopped)
  • 1/4 c White Wine (or Chicken broth if you prefer)
  • 1/4 c Water
  • Salt and Pepper
  • Olive Oil (for cooking)

Instructions

  1. Prepare your chicken for dredging by cutting it into smaller sections and gently pounding out with a meat tenderizer (or rolling pin) you want your chicken to be very thin so it cooks quickly. In a low sided dish mix together flour, corn starch ,garlic powder and a pinch of salt and pepper.
  2. In a large skillet heat 2-3 tbsp olive oil (or oil of your choice for frying) over medium heat.
  3. Coat each piece of chicken with your flour mixture, gently shaking off any excess, and put aside on a plate. When all pieces are coated, begin cooking them. Be sure to let them cook 2-3 mins a side and flip. Repeat until all chicken is cooked (we normally do it in 2 batches).
  4. Remove chicken from the pan and set aside.
  5. Reduce heat to medium-low and add in wine, water, lemon juice and capers. Scrape up any bits from the chicken and let your sauce come to a low simmer. Add the chicken back into the pan with 1/2 of your chopped dill and let cook 2 mins until sauce is thick.
  6. Arrange chicken on a serving dish and top with the rest of your dill and lemon zest.

Notes

If using chicken with the bone in still be sure to adjust your cooking time, it will take longer to cook through.

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Easy weeknight dinner, ready in 30 minutes, this Lemon Chicken Piccata is simple to make and loaded with flavor!

Easy weeknight dinner, ready in 30 minutes, this Lemon Chicken Piccata is simple to make and loaded with flavor!

Lemon Chicken Piccata is also a great meal for entertaining, people will think you spent hours in the kitchen with the depth of flavor that it brings to the table, and you can really pretty it up on a nice serving tray! If you are trying to impress the in-laws this is a good recipe to have in your back pocket (wink wink). If you love easy, low maintenance meals with tons of flavor be sure to check out my Beef Stroganoff as well (one of the most visited recipes on the entire site!).

How to Make Roasted Garlic at Home

Have you ever gone to a restaurant and had the roasted garlic appetizer and thought, “I would really like to know how to do this myself!”…well today friends I am going to show you just how EASY it is to make! Roasted garlic is great in a variety of dishes as well as on its own (see below for some of my favorite ways to enjoy it). The thing I love most about making it at home is that I can control the amount of salt that goes on it, I often find the restaurant versions a little salty for my taste.

step-by-step roasted garlic

 

Slice off the top of the garlic bulb so the cloves are exposed.

1. Slice off the top of the garlic bulb so the cloves are exposed.

 

2. Place bulb in foil and drizzle with olive oil. Sprinkle with salt and twist foil tightly closed.

2. Place bulb in foil and drizzle with olive oil. Sprinkle with salt and twist foil tightly closed.

 

3. Place garlic in oven (preheated to 400F) and cook for 30 mins. Enjoy!

3. Place garlic in oven (preheated to 400F) and cook for 30 mins. Enjoy!

 

If you love garlic as much as we do I suggest roasted a couple of heads at once so you have them on hand for your weeknight dishes. They keep for a week in the fridge as long as they are in a sealed container and they will add a new depth to your usual dishes that call for minced garlic (trust me!).

how to serve and use your roasted garlic
  • Serve it warm with some goat cheese, fig spread and crackers for a delicious appetizer
  • Add to your favorite dips and spreads (like hummus)
  • Add a few cloves into your spaghetti sauce
  • Add to your mashed potatoes when mixing your butter and milk for a garlicky surprise
  • Spread on a piece of toast and top with ricotta or avocado for an afternoon snack
  • Mix in with steamed veggies to amp up the flavors

How to Make Roasted Garlic

How to Make Roasted Garlic

Ingredients

  • 3 Garlic Bulbs
  • 3 tbsp Olive Oil
  • pinch of kosher salt

Instructions

  1. Preheat oven to 400F
  2. Cut the tops off garlic bulbs to expose the cloves
  3. Place each bulb in a piece of tinfoil, drizzle with 1 tbsp olive oil and sprinkle with salt
  4. Tightly wrap the garlic in the foil and place in the oven (middle rack) for 30 mins
  5. See site for the many ways to use Roasted Garlic in your everyday dishes!
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How to make Roasted Garlic at home, an easy step-by-step guide! Roasted Garlic can be enjoyed on its own, as an appetizer or even added to your everyday meals...it adds a new level of flavor you will love.

How to make Roasted Garlic at home, an easy step-by-step guide! Roasted Garlic can be enjoyed on its own, as an appetizer or even added to your everyday meals…it adds a new level of flavor you will love.