Custard Raisin Rolls—for when you want something sweet, buttery, and indulgent, but also want to pretend you’re making a sophisticated European pastry instead of just eating cake for breakfast.

These rolls are soft, pillowy, and stuffed with a rich vanilla custard, because let’s be honest—raisins on their own aren’t pulling their weight. (Yes, I know raisins are divisive. No, I don’t want to hear about it. Just swap them for chocolate chips and move on.)

Before You Start – Pro Tips for Success

Alright, let’s set you up for pastry perfection before you accidentally turn these into a sticky, custard-leaking disaster. Follow these tips, and you’ll get soft, bakery-style rolls that make you look like you totally know what you’re doing.

The Dough – Soft, Fluffy, and Worth the Wait

This is a rich dough, meaning it’s got butter, eggs, and sugar. Translation? It’s soft, slightly sweet, and takes its time rising.

• Yeast matters – Use active dry yeast and let it proof first. If it doesn’t get foamy, your yeast is dead (RIP), and no amount of wishful thinking will save it. Start over.
• Flour absorption varies – The dough should be soft and slightly sticky, not dry. If it’s too dry, add a tiny splash of milk. If it’s too wet, add a bit more flour.
• Cold kitchen? Let the dough rise in a slightly warm oven. (Turn it on for a minute, turn it off, and let the dough do its thing inside.)
• How long does it take to rise? First rise – About 1 hour, or until doubled in size. Be patient. Second rise – Another 20 minutes after rolling and slicing. This final puff-up is what makes them light and airy instead of dense.

The Custard

Listen, if you’ve never made homemade custard, don’t panic. This method is fail-proof and gives you a thick, creamy, velvety filling that’s way better than anything from a box.

• Custard powder? Yep. It’s a shortcut, and it works beautifully. Bird’s makes a great one, or you can make your own custard from scratch, here’s my recipe.
• Mix the powder with a little milk first – This prevents lumps before you add it to the hot milk. (Lumpy custard is not the vibe.)
• Cool it completely before using – Warm custard = melty disaster when you try to roll the dough. Trust me.

The Raisins – Let’s Talk About It

Look, I get it. Raisins are controversial. Some people love them, some people would rather eat cardboard.

• I like raisins. Some of you don’t. That’s fine, but don’t just leave them out—swap them for chocolate chips, dried cranberries, or chopped nuts.
• Soak them first – Even if you like raisins, soaking them in warm rum, orange juice, or hot water makes them plump, juicy, and actually enjoyable.

Rolling & Slicing Without the Mess

Here’s where things can get messy fast. But don’t worry—I’ve got you covered.

• Roll the dough evenly – Not too thin, not too thick. About 16 inches square is perfect.
• Don’t overfill the rolls unless you want custard explosions in your oven.
• Use dental floss (unflavored, please) to slice them cleanly—knives tend to squish the dough.

These rolls are bakery-level good, but a few small tricks will take them from “these are nice” to “WHY have I never made these before?!” Plus, I’ve got step-by-step photos to make sure you nail every part of the process.

Proof the yeast – Mix warm milk, a little sugar, and yeast in a bowl. Give it 5 minutes to get frothy and bubbly. If nothing happens? Your yeast is probably dead, and this is your first opportunity to start over before ruining the whole recipe.

Mix the dough – Eggs, melted butter, sugar, and salt go in next, followed by the flour. Stir until a sticky dough forms.

Knead until smooth – About 8–10 minutes of kneading (or let your stand mixer do the work while you scroll on your phone). You’re aiming for soft and slightly tacky, but not gluey.

First rise – let it double – Cover and let it sit for 1 hour, or until it looks like it’s trying to escape the bowl.

Pro Tip: If your kitchen is cold, let the dough rise in a barely warm oven (just turn it on for a minute, then turn it off).

Whisk the custard powder with a bit of milk first – This prevents lumps. You want a smooth paste, not weird clumps floating in hot milk.

Heat the milk & sugar – Bring it to a gentle simmer, then slowly whisk in your custard mixture. Stir like your life depends on it – It’ll thicken in minutes, and once it does, remove from heat and stir in vanilla.

Cool completely – If you spread warm custard on the dough, it will melt and turn into a custard crime scene.

Shortcut Option: If you’re feeling lazy, you could use store-bought vanilla pudding… but trust me, homemade is next-level.

Roll out the dough – Lightly flour your surface and roll it into a 16-inch square. Too thick? The rolls won’t bake evenly. Too thin? They’ll be flimsy and sad.

Spread the cooled custard – Evenly, but leave a little border at the edges, or you’ll end up with a mess when rolling. Sprinkle the raisins – Or swap for chocolate chips, nuts, or whatever makes you happy.

Roll it up tightly – Start from the long edge and roll like you’re making cinnamon rolls. Slice into 12 pieces – Here’s where dental floss works magic! Slide it under the roll, cross the ends over the top, and pull tight for a perfect, clean cut.

Knife users beware: Pressing down with a knife can squish the dough, so use a gentle sawing motion if you go that route.

Place in a greased 9×13-inch pan – Leave a little space between them so they have room to puff up. Cover and let them rise for 20 minutes – Not as long as the first rise, but this final proofing gives them that soft, bakery-style texture.

Running out of time? You can cover and refrigerate overnight, then bake fresh in the morning!

Brush with egg wash – This makes them golden and shiny, instead of looking pale and sad. Sprinkle with almonds – They’ll toast beautifully in the oven, adding a little crunch.

Bake at 375°F for about 20 minutes – You’re looking for golden brown on top, perfectly cooked inside.

Ovens vary! Start checking at 15 minutes—you want them golden, not burned.

Let them cool slightly – I know, waiting is hard. But custard straight out of the oven is basically lava.

Dust with powdered sugar – This makes them look like something from a Parisian bakery, even if you made them in your pajamas.

Best served warm – But let’s be real, they’re also amazing straight from the fridge at midnight.

Go Forth and Bake!

These Custard Raisin Rolls are soft, creamy, and just fancy enough to make you feel like a pastry genius. And if you make these and still get complaints about raisins? Hand that person a plain bread roll and move on.

More Delicious Rolls To Try

• Blueberry Lemon Rolls
• The Best Cinnamon Rolls
• No Knead 1 Hour Cinnamon Rolls
• Fluffy Dinner Rolls
• Honey Rolls

Print

Custard Raisin Rolls

These Custard Raisin Rolls are like cinnamon rolls, but fancier! Soft, fluffy dough swirled with creamy homemade custard and sweet raisins, then baked to golden perfection. Topped with crunchy almonds and a dusting of powdered sugar, they’re bakery-worthy but totally doable at home. Perfect for brunch, holidays, or when you just need a little pastry magic in your life!

Course Breakfast, Brunch, Dessert

Cuisine Danish, European, French, German

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Rising Time 1 hour hour

Total Time 3 hours hours 20 minutes minutes

Servings 12

Calories 294kcal

Author Joanna Cismaru

Ingredients

For the Dough (Simplified Cinnamon Roll Dough):

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast
• ½ teaspoon salt
• ½ cup warm milk about 110°F
• 2 large eggs at room temperature
• ⅓ cup unsalted butter melted

For the Filling:

• ¾ cup raisins

For the Custard:

• 2 cups milk
• 3 tablespoons granulated sugar
• ⅓ cup custard powder
• ½ teaspoon vanilla extract

For the Glaze and Topping:

• ½ egg beaten with 1 teaspoon milk
• 4 tablespoons almond slices or flakes
• 1 tablespoon powdered sugar for dusting

US Customary – Metric

Instructions

• In a small bowl, combine the warm milk with 1 tablespoon of the granulated sugar (taken from the ¼ cup) and the active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
• In a large bowl, whisk together the eggs and melted butter. Add the remaining granulated sugar and salt, then stir in the frothy yeast mixture. Gradually add the flour, mixing until a dough forms.
• Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled in size.
• In a small bowl, mix the custard powder with a few tablespoons of milk to form a smooth slurry. In a saucepan, bring the remaining milk and granulated sugar to a boil. Gradually whisk in the slurry, stirring constantly over medium heat until the mixture thickens to a pudding-like consistency. Remove from heat, stir in vanilla extract if using, and allow the custard to cool completely.
• Once the dough has risen, roll it out on a lightly floured surface into a rectangle roughly 16 inches square. (If you prefer a thinner layer, aim for about ⅛ to ¼ inch thickness.)
• Evenly spread the cooled custard over the dough. Sprinkle the raisins (or your choice of add-ins) evenly over the custard layer.
• Starting from one long edge, carefully roll the dough into a tight log. Using a sharp knife, slice the log into 12 equal pieces. Place the slices 9×13-inch baking dish, spacing them slightly apart.
• Cover the pastries lightly with a clean kitchen towel and let them rest for about 20 minutes, allowing a final rise.
• Preheat your oven to 375°F. Brush the tops of the pastries with the egg wash (½ beaten egg mixed with 1 teaspoon milk) and sprinkle 4 tablespoons of almond flakes evenly over them.
• Bake the pastries in the preheated oven for about 20 minutes, or until they are nicely golden and cooked through.
• Remove from the oven and, while still warm, dust lightly with 1 tablespoon of powdered sugar. Allow to cool slightly before serving.

Notes

1. Active dry yeast needs proofing (foamy, bubbly, alive). If nothing happens after 5 minutes, your yeast is dead. Start over.
2. Instant yeast? Skip the proofing and mix it straight into the flour—easy!
3. Dough Consistency – It should be soft, slightly sticky, but not gluey. If it’s dry, add a tiny splash of milk. Too wet? A sprinkle of flour.
4. Knead properly – If using a stand mixer, 8 minutes on medium-low. By hand? 10 minutes of dough therapy.
5. The Custard – Smooth, Not Lumpy – Whisk the custard powder with cold milk first – prevents lumps before it hits the hot milk. Don’t walk away while cooking – It thickens FAST. Stir constantly or risk weird clumps. Cool completely before spreading – Unless you enjoy melted custard chaos.
6. Roll the dough evenly – Too thick = doughy rolls. Too thin = flimsy and sad.
7. Leave a border when spreading custard – Keeps it from squishing out everywhere when rolling.
8. Dental floss trick – Slice the rolls using unflavored dental floss (trust me, it works). Knives squish everything!
9. Best fresh! But they stay soft for 2 days at room temp in an airtight container.
10. Reheat for 10 seconds in the microwave – Like fresh-baked magic.
11. Swap raisins for chocolate chips, dried cranberries, or chopped nuts. Or just eat around them and enjoy the custard-filled goodness.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 47g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 138mg | Potassium: 246mg | Fiber: 2g | Sugar: 11g | Vitamin A: 314IU | Vitamin C: 0.5mg | Calcium: 92mg | Iron: 2mg

The post Custard Raisin Rolls appeared first on Craving Home Cooked.

There’s nothing like a big bowl of Chicken and Leek Soup to warm you up from the inside out. The delicate sweetness of leeks, tender rotisserie chicken, and a splash of lemon to brighten everything up—this is the kind of cozy meal that feels like a hug in a bowl.

This Chicken and Leek Soup is packed with flavor, comes together in under an hour, and is as nourishing as it is satisfying. Whether you’re looking for an easy weeknight dinner or something soothing for a chilly day, this soup has you covered.

Before You Start – Everything You Need to Know

This Chicken and Leek Soup is simple, comforting, and incredibly flavorful. But before we dive in, here’s what you need to know to make it foolproof and flexible!

Leeks – The Right Way To Prep

Leeks add a delicate, slightly sweet onion flavor that makes this soup unique. The trick? They trap dirt between their layers, so you must rinse them well. Slice them in half lengthwise, then fan out the layers under running water to remove any grit. I always do this before chopping!

Tip: If you’re in a hurry, swap leeks for a mix of sweet onion and green onions—it’s not exactly the same, but it works!

Use Rotisserie Chicken for Convenience

This is my go-to shortcut for soups. It saves time, adds great flavor, and makes this a quick meal. If you have leftover roasted chicken or turkey, that works too!

Tip: If cooking raw chicken, simmer whole breasts or thighs in the broth for 20 minutes, then shred before adding the pasta.

Pasta – Cook It Just Right

Ditalini pasta is perfect because it’s small but hearty. It soaks up some of the broth while still holding its shape.

Tip: If you plan to store leftovers, cook the pasta separately and add it to individual bowls when serving. Otherwise, it’ll keep soaking up liquid and become mushy.

Lemon Juice – The Secret to Bright Flavor

The fresh lemon juice at the end is everything! It balances the richness and gives the soup a fresh, zesty finish. I always start with one lemon and add more if needed.

Tip: Taste before adding extra lemon—it’s easy to go overboard!

This soup comes together in just a few simple steps, but each one adds layers of flavor. Here’s exactly how I do it to get the best results every time!

Start by heating butter and olive oil in a large pot over medium heat. The mix of both gives you flavor from the butter and a higher smoking point from the oil. Toss in the leeks, carrots, and celery and sauté for about 5-7 minutes until softened. This step builds the foundation of the soup’s flavor, so don’t rush it!

Now, add the garlic, Italian seasoning, salt, and pepper. Stir and cook for another 30 seconds to 1 minute—this brings out the best in the spices and makes the garlic fragrant.

Pour in the chicken broth (or broth + water) and add the chicken bouillon seasoning for extra depth. Bring it to a gentle boil, which helps all those flavors meld together.

Stir in the ditalini pasta and let it simmer for 8-10 minutes until al dente. This small pasta is perfect because it holds its shape without overwhelming the broth.

Tip: If you’re making this soup ahead, cook the pasta separately and add it when serving so it doesn’t get too soft.

Stir in the shredded rotisserie chicken, fresh spinach, and a squeeze of lemon juice. The lemon brightens up the broth and balances everything out. Let the soup simmer for another 2-3 minutes until the spinach wilts and the flavors fully develop.

Tip: Always taste before adding extra lemon—you want a fresh zing, but not too much tang.

Finally, stir in freshly shredded Parmesan cheese and chopped dill. This step takes the soup from great to restaurant-quality! The cheese melts into the broth for an almost creamy texture, and the dill adds a fresh, herby contrast.

Ladle the soup into bowls, garnish with extra Parmesan and dill, and serve hot.

How To Serve

This soup is comforting and satisfying on its own, but if you want to round out the meal, here are some of my favorite serving ideas:

No Knead Olive Bread

Mushroom Arugula Warm Salad

Greek Salad

Fluffy Dinner Rolls

More Delicious Soup Recipes

• Chicken Potato Soup
• Cream of Cauliflower Soup
• Lasagna Soup
• Creamy Chicken Wild Rice Soup
• Taco Soup

Print

Chicken and Leek Soup

This Chicken and Leek Soup is a comforting, flavor-packed bowl of goodness! Made with tender rotisserie chicken, sautéed leeks, carrots, celery, and a touch of lemon for brightness, this soup is the perfect balance of hearty and refreshing. Parmesan adds a rich, savory finish, while fresh dill brings a pop of freshness. Ready in just 45 minutes, it’s a cozy, nourishing meal that’s perfect for any night of the week!

Course Brunch, Lunch, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 359kcal

Author Joanna Cismaru

Equipment

• 6 Quart Dutch Oven

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil use rosemary-infused olive oil if desired
• 2 large leeks cleaned, halved, and sliced
• 2 medium carrots diced
• 2 stalks celery diced
• 6 cloves garlic minced (adjust to taste)
• 1 tablespoon Italian seasoning
• salt and black pepper to taste
• 8 cups chicken broth or 6 cups broth + 2 cups water
• 1 teaspoon chicken bouillon seasoning
• 1 cup ditalini pasta
• juice from 1-2 lemons to taste
• 1 rotisserie chicken shredded
• 2 cups fresh spinach
• 1 cup Parmesan cheese freshly shredded
• Fresh dill to taste

US Customary – Metric

Instructions

• In a large pot, heat the butter and olive oil over medium heat. Add the leeks, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Stir in the Italian seasoning, salt, and black pepper. Cook for 30 seconds to 1 minute.
• Add the chicken broth (or broth + water), and chicken bouillon seasoning. Bring the soup to a boil.
• Stir in the ditalini pasta. Reduce the heat to a simmer and cook for 8-10 minutes, or until the pasta is al dente.
• Stir the lemon juice, shredded rotisserie chicken, and spinach into the soup. Let it simmer for 2-3 minutes until the spinach is wilted and the soup is slightly thickened.
• Stir in freshly shredded Parmesan cheese, and fresh dill. Adjust seasoning with salt, black pepper, and additional lemon juice if needed.
• Ladle the soup into bowls and garnish with extra Parmesan, or dill if desired.

Notes

1. Leeks – Clean them well! Leeks can trap a lot of dirt, so slice them first and rinse in a bowl of water to remove any grit.
2. Pasta absorbs liquid! If making ahead, cook the pasta separately and add it when serving to keep it from getting too soft.
3. Rotisserie Chicken Shortcut – This recipe is all about simplicity! Using rotisserie chicken saves time, but you can also cook fresh chicken breasts or thighs in the broth before shredding.
4. Make it creamier – Stir in a splash of heavy cream or a dollop of Greek yogurt for extra richness.
5. More greens? Yes, please! Swap spinach for kale or Swiss chard for a heartier bite.
6. Storage & Freezing – This soup keeps well in the fridge for up to 4 days. If freezing, leave out the pasta and add fresh when reheating to avoid it turning mushy.
7. Lemon Brightens Everything! Start with juice from one lemon and taste before adding more—you want the perfect balance of fresh acidity without overpowering the soup.

Nutrition

Calories: 359kcal | Carbohydrates: 25g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 576mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3819IU | Vitamin C: 7mg | Calcium: 206mg | Iron: 2mg

The post Chicken and Leek Soup appeared first on Craving Home Cooked.

You know a recipe is a winner when you’ve already made it three times in one month! This Asian Tuna Salad is my current obsession, and for good reason. It’s loaded with crisp, colorful veggies, protein-packed tuna, and a dressing so flavorful you’ll want to drizzle it on everything. Trust me, once you try it, it’ll be on repeat in your kitchen too.

Ingredients You’ll Need

• Tuna: I use canned tuna packed in water because it’s light and easy, but tuna in olive oil works if you want a richer flavor. If you’re not into tuna, cooked shredded chicken or flaked salmon is a great swap.
• Veggies (Red Cabbage, Carrots, Cucumber, Red Bell Pepper, Green Onions): These are what give the salad its crunch, color, and freshness. Red cabbage and carrots add sweetness, cucumber keeps it cool and crisp, bell peppers bring a touch of natural sugar, and green onions add a mild, savory kick. If you’re short on any of these, try shredded lettuce, snap peas, or even thinly sliced radishes to mix it up.
• Herbs (Cilantro and Mint): The fresh herbs are a total flavor booster, adding brightness and a refreshing twist. If cilantro isn’t your thing, swap it for parsley or skip it altogether. Mint is optional but highly recommended for that fresh, zippy finish.
• Crunchy Garnishes (Roasted Peanuts or Sesame Seeds): These add texture and a nutty flavor that complements the salad beautifully. If you need an alternative, try toasted sunflower seeds, crispy wonton strips, or even crumbled nori for a savory twist.
• Dressing (Soy Sauce, Rice Vinegar, Sesame Oil, Honey or Maple Syrup, Ginger, Garlic, Lime Juice): The dressing ties everything together with a perfect balance of tangy, sweet, savory, and nutty flavors. Soy sauce brings the saltiness, rice vinegar adds tang, sesame oil provides a toasty depth, and honey or maple syrup balances it all out. If you’re gluten-free, use tamari or coconut aminos in place of soy sauce.

Grab a big bowl and start building your salad. Toss in the shredded red cabbage, carrots, cucumber, bell pepper, and green onions. Then add the drained tuna—make sure to squeeze out all the liquid first so the salad doesn’t get watery. Break it into chunks as you go. Sprinkle in the chopped cilantro and mint for that fresh, zesty flavor. If you’re not a cilantro fan, skip it or swap it for parsley, but keep the mint—it’s such a game-changer!

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and lime juice. Give it a taste before you pour—if you like it tangier, add a bit more lime juice; sweeter, add a touch more honey. And if you love some heat, stir in a little Sriracha or chili flakes.

Pour the dressing over the salad and gently toss everything until it’s well coated. Use a light touch—you don’t want to smash the tuna or bruise the veggies. Once it’s mixed, plate it up and sprinkle roasted peanuts or sesame seeds over the top. If you’re feeling extra fancy, crumble some toasted nori on top for a savory twist.

How To Serve

You’ll want to serve this salad immediately while it’s fresh and crisp, or if you’re prepping ahead, keep the dressing separate and toss it all together just before serving. You can also pair it with dishes that complement its bright, zesty flavors. Here are some of my go-to parings:

Roasted Green Beans

Coconut Rice

Egg Drop Soup

Spring Roll Recipe

More Delicious Salad

• Asian Style Slaw
• Vietnamese Chicken Salad
• Shrimp Avocado Salad
• Chicken Salad Lettuce Wraps
• Seafood Salad

Print

Asian Tuna Salad

This Asian Tuna Salad is fresh, crunchy, and packed with vibrant veggies, tender tuna, and a zesty sesame-lime dressing. It’s light, flavorful, and comes together in just 15 minutes, making it perfect for lunch or dinner.

Course Brunch, Lunch, Salad

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 212kcal

Author Joanna Cismaru

Ingredients

For the Salad:

• 10 ounces tuna drained, 2 cans
• 1 cup red cabbage shredded
• 1 cup carrots shredded
• 1 medium cucumber julienned or thinly sliced
• 1 medium red bell pepper thinly sliced
• 3 green onions thinly sliced
• ½ cup fresh cilantro chopped
• ¼ cup fresh mint leaves chopped
• ¼ cup roasted peanuts or sesame seeds, for garnish

For the Dressing:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon ginger grated
• 1 clove garlic minced
• Juice of 1 lime

US Customary – Metric

Instructions

• In a large bowl, combine the drained tuna, shredded red cabbage, shredded carrots, cucumber, red bell pepper, green onions, cilantro, and mint. Toss gently to mix.
  
• In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic, lime juice, and Sriracha or red chili flakes (if using).
  
• Pour the dressing over the salad and toss gently until everything is well coated.
  
• Divide the salad into bowls or plates. Garnish with roasted peanuts or sesame seeds for added crunch.

Notes

1. For the freshest crunch, slice the veggies thinly using a mandoline or sharp knife.
2. Swap tuna with cooked shrimp, shredded chicken, or tofu, if you wish.
3. If you’re prepping ahead, keep the dressing separate and toss just before serving to keep everything crisp.
4. Add nori or crispy wonton strips on top for an extra-savory crunch.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 16g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 26mg | Sodium: 661mg | Potassium: 585mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6947IU | Vitamin C: 58mg | Calcium: 72mg | Iron: 2mg

The post Asian Tuna Salad appeared first on Craving Home Cooked.

This Orange Cake is a burst of citrusy goodness that brightens up any day. Made with fresh orange juice and zest, it’s soft, tender, and packed with vibrant flavor. Topped with a tangy orange glaze, it’s the perfect balance of sweet and zesty. And the best part? It’s so simple to make, you’ll want to bake it again and again.

Ingredients You’ll Need

• Flour: All purpose white flour will work great!
• Baking Powder: Make sure it’s fresh—expired baking powder won’t do the job.
• Salt: Just a pinch to balance the sweetness and enhance the citrus flavor. Don’t skip it, even if it seems like a tiny detail.
• Vegetable Oil: Keeps the cake moist without adding any competing flavors. If you’re out, melted butter or even light olive oil works as a substitute, but vegetable oil gives the best texture.
• Granulated Sugar: You could use coconut sugar or a sugar substitute, but the flavor and texture might change a bit.
• Eggs: You’ll need 3 large eggs to bind everything together and add richness.
• Orange Zest: This is where the intense orange flavor comes from. Freshly grated zest is essential—don’t even think about skipping this!
• Fresh Orange Juice: Adds moisture and a natural citrusy tang. Freshly squeezed is the way to go, but if you must, a high-quality store-bought juice could work. Just make sure it’s 100% juice with no added sugar.
• Vanilla Extract: Adds a subtle warmth and complements the orange flavor beautifully. If you’re out of vanilla, almond extract could work, but use less (it’s strong!).

Start by preheating your oven to 350°F. While it’s heating up, grease a 9×5-inch loaf pan and line it with parchment paper. Let the parchment hang over the sides—it’ll make lifting the cake out so much easier later.

In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, grab your electric mixer and beat the eggs, vegetable oil, orange juice and granulated sugar until well combined. Mix in the orange zest and vanilla extract until fully incorporated.

Now combine the wet ingredients with the flour mixture and whisk until everything is well incorporated. Do not overmix, mix only until you no longer see flour bits in the batter. Overmixing can make the cake dense, and we want it nice and tender.

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for 50–60 minutes. Around the 50-minute mark, start checking with a toothpick. Insert it into the center—if it comes out clean, your cake is ready. If the top starts browning too quickly, loosely cover it with foil for the last 15 minutes.

While the cake is baking, make your orange glaze. In a small bowl, whisk together the powdered sugar and orange juice until smooth. If it’s too thick, add a little more orange juice, one teaspoon at a time. Want extra orange flavor? Stir in a bit of orange zest.

Once the cake is out of the oven, let it cool in the pan for about 15 minutes. Use the parchment overhang to lift it out and place it on a wire rack. While it’s still warm, drizzle the glaze over the top and let it run down the sides. Let the cake cool completely before slicing. Now grab a plate and enjoy!

More Delicious Cake Recipes

• German Chocolate Cake
• Opera Cake
• Condensed Milk Pound Cake
• Harvey Wallbanger Cake
• Lemon Blueberry Yogurt Loaf

Print

Orange Cake

This Orange Cake is moist, flavorful, and bursting with fresh citrus goodness. Made with real orange juice and zest, it’s topped with a tangy glaze for the perfect balance of sweet and zesty.

Course Cake, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 10

Calories 410kcal

Author Joanna Cismaru

Equipment

• Loaf Pan 9.5 x 5 inch (set of 2)

Ingredients

For the Cake:

• 2½ cups all-purpose flour
• 1 teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• 1 cup vegetable oil
• 1 cup granulated sugar
• ¾ cup orange juice freshly squeezed
• zest of 3 oranges
• 2 teaspoons pure vanilla extract

For the Orange Glaze:

• 1½ cups powdered sugar
• 3–4 tablespoons orange juice freshly squeezed
• zest of 1 orange optional, for extra flavor

US Customary – Metric

Instructions

• Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
• In a large mixing bowl, use an electric mixer to beat eggs, vegetable oil, orange juice and granulated sugar until well combined. Mix in the orange zest and vanilla extract until fully incorporated.
• Pour the wet mixture into the flour mixture and whisk until incorporated. Do not overmix to keep the cake tender.
• Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake is browning too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
• While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of orange juice until smooth. Add more orange juice if the glaze is too thick or more powdered sugar if it's too thin. Stir in the orange zest if desired for extra flavor.
• Allow the cake to cool in the pan for about 15 minutes. Use the parchment paper overhang to lift the cake out of the pan and place it on a wire rack.
• While the cake is still warm, drizzle the orange glaze over the top, letting it run down the sides.
• Let the glazed cake cool completely before slicing. Slice and enjoy!

Notes

1. Use fresh orange juice and zest for the best flavor. It’s worth the extra step!
2. If the top starts browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 59g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 265mg | Potassium: 181mg | Fiber: 1g | Sugar: 38g | Vitamin A: 571IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg

The post Orange Cake appeared first on Craving Home Cooked.

If fresh and flavorful is what you’re after, this Avocado Chicken Salad has your name all over it. Juicy chicken, creamy avocado, sweet cherry tomatoes, and zesty lime dressing—it’s simple, healthy, ready in just 15 minutes, and perfect for a quick meal. Plus, it’s a salad that actually fills you up!

Ingredients You’ll Need

• Cooked Chicken: A rotisserie chicken is perfect here or you can cook your own chicken, grill it, air fry it, or boil, it’s up to you. Shred or dice it into bite-sized pieces.
• Avocados: Use ripe avocados for the best texture.
• Cherry Tomatoes: Grape tomatoes or diced Roma tomatoes work just as well if needed.
• Red Onion: For a milder flavor, soak the chopped onion in cold water before adding it, or use green onions instead.
• Lime Juice: Lemon juice works as an alternative if needed.
• Olive Oil: Adds a light, silky coating to the salad, making it feel luxurious without being heavy. You can swap with avocado oil for a nuttier flavor.
• Salt and Pepper: Simple, yet essential for bringing out all the flavors in the salad. Season to taste and adjust as needed.

Alright, let’s make this Avocado Chicken Salad—it’s so quick and easy, you’ll have it ready before you know it. First, make sure your chicken is shredded or diced and ready to go. You’ll also want to make sure your other ingredients are chopped and ready to go.

First, grab a large bowl and add your chopped chicken, avocado, red onion and cherry tomatoes. Toss everything together well.

In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. It’s a simple, zesty dressing that really pulls the flavors together. Taste it before adding—this is your chance to adjust the salt and lime to suit your preference.

Pour the dressing over the chicken, avocado, and veggies. Toss everything gently to coat. Go easy here—avocado is delicate, and you don’t want to mash it into the salad. You’re aiming for a light, even coating of the dressing on all the ingredients.

How To Serve

This salad is best served fresh, so get it to the table right away. It’s also very versatile, so while you can serve all on its own for a nice refreshing lunch, you can also pair with something light and fresh, or a little crunch for contrast. Here are some ideas:

Beef Lentil Soup

Garlic Bread

Deviled Eggs

Breadsticks Recipe

More Delicious Salad Recipes

• Shrimp Avocado Salad
• Greek Salad
• Chinese Chicken Salad
• Cobb Salad
• Niçoise Salad
• Vietnamese Chicken Salad

Print

Avocado Chicken Salad

This Avocado Chicken Salad is fresh, creamy, and packed with flavor! Juicy chicken, ripe avocado, and a zesty lime dressing come together for a quick and healthy meal. Perfect for lunch or a light dinner, it’s ready in just 15 minutes!

Course Brunch, Lunch, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 356kcal

Author Joanna Cismaru

Ingredients

• 2 cups cooked chicken shredded or diced
• 2 ripe avocados diced
• 1 cup cherry tomatoes halved
• ½ cup red onion finely chopped
• ¼ cup fresh cilantro chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• salt and pepper to taste

US Customary – Metric

Instructions

• In a large bowl, combine the cooked chicken, diced avocados, cherry tomatoes, red onion, and fresh cilantro.
  
• In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
  
• Pour the dressing over the chicken and avocado mixture. Gently toss to combine, ensuring all ingredients are evenly coated.
  
• Serve the avocado chicken salad on its own or over a bed of lettuce leaves for a light and refreshing meal.

Notes

1. Use a rotisserie chicken for quick prep.
2. Add the avocado just before serving to keep it from browning.
3. Taste the dressing before tossing—adjust the lime and salt to suit your preference.
4. Serve it as a salad, in wraps, or on toast for versatility.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 13g | Protein: 20g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 53mg | Sodium: 65mg | Potassium: 772mg | Fiber: 7g | Sugar: 3g | Vitamin A: 429IU | Vitamin C: 23mg | Calcium: 31mg | Iron: 2mg

The post Avocado Chicken Salad appeared first on Craving Home Cooked.

These Italian Bomboloni, with their light, airy texture and luscious cream filling, are exactly what you need to satisfy your dessert cravings. From the first bite to the last, every moment is a celebration of authentic Italian flavors and homemade goodness.

There’s something magical about homemade doughnuts, especially when they’re filled with rich, creamy pastry. This Italian Bomboloni recipe is more than just a dessert—it’s an experience that brings people together. As you mix, knead, and fry, you’ll create not only delicious treats but also wonderful memories with those you love.

Ingredients You’ll Need

• Flour: You’ll just need plain all purpose flour here.
• Sugar: You’ll need granulated sugar to sweeten our dough and to roll the donuts through.
• Active dry yeast: If you don’t have active dry yeast, instant yeast works just as well—just mix it directly with the flour.
• Salt: Enhances the flavors of the dough.
• Zest of lemon or orange (optional): Infuses a fresh, citrusy aroma.
• Unsalted butter: I highly recommend using unsalted butter, this way you can control how much salt to add to your dough.
• Eggs: Bind the ingredients together and add moisture. For an egg-free version, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Warm milk: Activates the yeast and hydrates the dough. I recommend using whole milk but you can substitute with any milk of your choice, including plant-based options like almond or soy milk.
• Pure vanilla extract: Enhances the overall flavor. If you’re out of vanilla, almond extract makes a lovely substitute.

• Whole milk: I recommend whole milk but you can use 2% milk or a dairy-free milk like coconut milk for a different flavor.
• Granulated sugar: To sweeten the pastry cream.
• Cornstarch: Thickens the filling to the perfect consistency. Arrowroot powder works as a great alternative.
• Egg yolks: Provide richness and help thicken the pastry cream. For an egg-free version, use a bit more cornstarch and a splash of non-dairy milk.
• Unsalted butter: Adds a smooth texture to the cream.
• Pure vanilla extract: Enhances the flavor of the pastry cream.

In a medium saucepan, heat 2 cups of whole milk over medium heat until it starts to simmer. Be careful not to let it boil to avoid scorching the milk. In a separate bowl, whisk together ½ cup granulated sugar and ¼ cup cornstarch until well combined. Then, add 4 large egg yolks and continue whisking until the mixture turns smooth and pale yellow.

Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Once combined, pour the tempered egg mixture back into the saucepan with the remaining milk.

Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble. Continue cooking for an additional 1–2 minutes to ensure the cornstarch is fully cooked.

Remove the saucepan from the heat and stir in 2 tablespoons unsalted butter and 1 teaspoon pure vanilla extract until everything is fully incorporated.

Transfer the pastry cream to a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Then, refrigerate until you’re ready to use it.

Next, get your yeast ready. In a small bowl, combine 1 cup warm milk (about 110°F), 1 tablespoon granulated sugar, and 2¼ teaspoons active dry yeast (1 packet). Stir gently and let the mixture sit for 5–10 minutes until it becomes frothy.
Tip: A frothy mixture indicates that the yeast is active and ready to help your dough rise beautifully.

In a large mixing bowl or the bowl of a stand mixer, combine 4 cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon salt, and the zest of 1 lemon or orange if you’re adding that extra burst of flavor.

Add 4 tablespoons softened unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, and the frothy yeast mixture to the dry ingredients. Mix until the dough comes together. If you’re using a stand mixer, attach the dough hook and mix on medium speed. Knead the dough for about 8–10 minutes until it becomes smooth and elastic.

Tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a bit more warm milk to achieve the right consistency.

Once kneaded, shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for 1–1.5 hours, or until it has doubled in size.

After the dough has risen, punch it down to release any air bubbles. On a lightly floured surface, roll out the dough to about ½-inch thickness. Use a round cookie cutter or a glass (about 2.5 inches in diameter) to cut out circles. Don’t worry about leftovers—simply re-roll the scraps to cut out more circles.

Place each dough circle on separate square pieces of parchment paper on your baking sheet, leaving ample space between them to allow for expansion. Cover them with a clean kitchen towel and let them rise in a warm, draft-free area for another 30–40 minutes, or until they’re slightly puffed.

Tip: Keeping the dough on individual parchment squares prevents the doughnuts from sticking together and deflating when you fry them, ensuring they remain light and airy.

Heat vegetable oil or sunflower oil in a deep, heavy-bottomed pot or deep fryer to 350°F. Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pot. Fry each side for 2–3 minutes, or until they turn a beautiful golden brown.

Once fried, use a slotted spoon to remove the Bomboloni from the oil and place them on a plate lined with paper towels to drain any excess oil. While they’re still warm, roll them in 1 cup granulated sugar until fully coated.

Transfer the chilled pastry cream into a piping bag fitted with a long, narrow tip. Using a skewer or the tip of the piping nozzle, poke a hole into the side or top of each Bombolone. Insert the piping tip and gently squeeze to fill each doughnut with the rich pastry cream.

More Delicious Donuts

• Boston Cream Donuts
• Krispy Kreme Donuts (Copycat)
• Peach Fritters
• Sopapillas
• Paczki (Polish Donuts)

Print

Italian Bomboloni (Cream-Filled Doughnuts)

Italian Bomboloni (Cream-Filled Doughnuts) are delightful, fluffy doughnuts filled with rich pastry cream. Perfect for breakfast, dessert, or a sweet treat anytime, these homemade Bomboloni bring the authentic taste of Italy right to your kitchen.

Course Breakfast, Brunch, Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 20

Calories 237kcal

Author Joanna Cismaru

Ingredients

For the Dough:

• 4 cups all-purpose flour
• ¼ cup granulated sugar
• 2¼ teaspoons active dry yeast 1 packet
• 1 teaspoon salt
• zest of 1 lemon or orange, optional, for added flavor
• 4 tablespoons unsalted butter softened
• 2 large eggs
• 1 cup warm milk about 110°F
• 1 teaspoon pure vanilla extract

For Frying:

• Vegetable oil or sunflower oil, for deep-frying

For Coating:

• 1 cup granulated sugar

For the Pastry Cream Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

Prepare the Pastry Cream:

• In a medium saucepan, heat the whole milk over medium heat until it starts to simmer. Do not let it boil.
• In a separate bowl, whisk together the granulated sugar and cornstarch until well combined. Add the egg yolks and whisk until the mixture is smooth and pale yellow.
• Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
• Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Continue to cook for an additional 1–2 minutes to ensure the cornstarch is fully cooked.
• Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until fully incorporated.
• Transfer the pastry cream to a bowl. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until ready to use.

Prepare the Dough:

• In a small bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy, indicating the yeast is active.
• In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, remaining granulated sugar, salt, and lemon or orange zest if using. Mix well to distribute the ingredients evenly.
• Add the softened butter, eggs, vanilla extract, and the yeast mixture to the dry ingredients. Mix until the dough comes together. If using a stand mixer, use the dough hook attachment on medium speed.
• Knead the dough for about 8–10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a bit more warm milk.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1–1.5 hours, or until doubled in size.

Shape the Bomboloni:

• Punch down the risen dough to release air bubbles. On a lightly floured surface, roll out the dough to about ½-inch thickness.
• Use a round cookie cutter or glass (about 2.5 inches in diameter) to cut out circles. Re-roll the scraps to cut out more circles.
• Place the dough circles on a baking sheet lined with parchment paper, leaving space between them. Cover with a kitchen towel and let them rise for another 30–40 minutes, or until slightly puffed.

Fry the Bomboloni:

• In a deep, heavy-bottomed pot or deep fryer, heat the oil to 350°F. Ensure there's enough oil to submerge the bomboloni completely.
• Carefully place a few doughnuts into the hot oil without overcrowding. Fry each side for 2–3 minutes, or until golden brown. Use a slotted spoon to remove them from the oil.
• Place the fried bomboloni on a plate lined with paper towels to drain excess oil briefly. While still warm, roll them in granulated sugar until fully coated.

Fill the Bomboloni:

• Transfer the chilled pastry cream into a piping bag fitted with a long, narrow tip.
• Using a skewer or the tip of the piping nozzle, poke a hole into the side or top of each bombolone. Insert the piping tip and gently squeeze to fill each doughnut with pastry cream.
• Serve the bomboloni fresh and warm. They're best enjoyed on the day they're made.

Notes

1. Customize Your Fillings: While traditional Bomboloni are filled with pastry cream, feel free to experiment with different fillings like chocolate ganache, lemon curd, or Nutella.
2. Perfect Frying Temperature: Use a kitchen thermometer to maintain the oil at 350°F. This ensures your doughnuts cook evenly and achieve that perfect golden-brown color without becoming greasy.
3. Make Ahead Tips: You can prepare the dough up to the first rise a day in advance. Store it in the refrigerator, then let it come to room temperature and rise again before shaping and frying.

Nutrition

Serving: 1serving | Calories: 237kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 140mg | Potassium: 98mg | Fiber: 1g | Sugar: 19g | Vitamin A: 240IU | Vitamin C: 0.001mg | Calcium: 57mg | Iron: 1mg

The post Italian Bomboloni appeared first on Craving Home Cooked.

This Welsh Rarebit will steal the spotlight at dinner! We’re talking about crispy bread topped with a velvety, spiced cheddar sauce infused with dark ale. It’s quick, it’s easy, and it’s about to become your new favorite comfort food!

Let me tell you, this Welsh Rarebit has completely changed the way I think about toast! Imagine thick slices of crispy sourdough bread, smothered with a rich, velvety cheddar cheese sauce that’s been infused with dark ale and a hint of spice. It’s comfort food at its finest, and the best part is, it’s so simple to make!

Ingredients You’ll Need

• Bread: Opt for sturdy bread like sourdough or a rustic artisan loaf.
• Unsalted Butter: It helps meld all the flavors together. If you have salted butter, you can use it but consider reducing added salt later.
• Dark Ale or Stout Beer: Infuses the sauce with deep, malty flavors that complement the sharp cheddar. If you prefer non-alcoholic options, you can substitute with non-alcoholic beer or even milk for a milder taste.
• Worcestershire Sauce: Brings a savory umami kick to the sauce. If you’re out, a splash of soy sauce can provide a similar depth.
• Spices: You’ll need some mustard powder, paprika and some cayenne pepper for a bit of spice. Adjust the amount of cayenne pepper to your taste.
• Cheese (shredded): You’ll want a nice sharp cheddar cheese. You can mix in other cheeses like Gruyère or Swiss.
• Egg Yolk: Adds creaminess and helps to slightly thicken the sauce.
• Salt and Pepper: Season the sauce to bring out all the flavors. Adjust to your liking.

Start by toasting 4 slices of sourdough bread until they’re golden and crisp. You can use a toaster or place them on a baking sheet in a preheated oven at 375°F (190°C) for about 5 minutes on each side.

In a medium saucepan over low heat, melt 2 tablespoons of unsalted butter. Once melted, stir in ¾ cup of dark ale or stout beer, keeping the heat low to prevent it from boiling. Stir in 2 teaspoons of Worcestershire sauce, 1 teaspoon of mustard powder, ¼ teaspoon of paprika, and ¼ teaspoon of cayenne pepper. Mix well to combine all the flavors.

Gradually add 2 cups of shredded sharp cheddar cheese to the saucepan, stirring constantly until the cheese is fully melted and the sauce is smooth. In a small bowl, lightly beat 1 egg yolk. Take a few tablespoons of the hot cheese mixture and slowly whisk it into the egg yolk to temper it.

Pour the tempered egg yolk mixture back into the saucepan, stirring constantly to fully incorporate it into the cheese sauce. Taste the sauce and add salt and pepper as needed to suit your preference.

Place the toasted bread slices on a baking sheet. Generously pour the cheese sauce over each slice, ensuring they are well-covered. Place the baking sheet under the broiler for 1-2 minutes until the sauce is bubbly and slightly browned. Remove from the oven and sprinkle with 1 tablespoon of chopped fresh parsley for garnish. Serve immediately while hot.

How To Serve

I love to pair Walsh Rarebit with sides that complement its rich, savory flavors such as a simple salad or a warm soup. Here are some ideas you might like:

Cabbage Soup

Easy Coleslaw Recipe

Chicken Meatball Noodle Soup

Apple Walnut Salad

More Delicious Breakfast Recipes

• Texas Toast
• Breakfast Sandwich
• Breakfast Tacos
• Huevos Rancheros
• Chocolate Rice Krispie Treats

Print

Welsh Rarebit

Welsh Rarebit is a classic dish featuring toasted bread topped with a rich, creamy cheddar cheese and ale sauce. It's an indulgent and easy-to-make recipe that's perfect for a quick yet satisfying meal.

Course Breakfast, Brunch

Cuisine British

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 490kcal

Author Joanna Cismaru

Ingredients

• 4 slices sourdough bread or some other sturdy bread
• 2 tablespoons unsalted butter
• ¾ cup dark ale beer or stout
• 2 teaspoons Worcestershire sauce
• 1 teaspoon mustard powder
• ¼ teaspoon paprika
• ¼ teaspoon cayenne pepper
• 2 cups sharp cheddar cheese shredded
• 1 egg yolk
• salt and pepper to taste
• 1 tablespoon fresh parsley chopped

US Customary – Metric

Instructions

• Start by toasting the slices of bread. You can do this in a toaster until they're golden brown or in an oven preheated to 375°F (190°C) for about 5 minutes on each side. Set the toasted bread aside.
  
• In a medium saucepan over low heat, melt the butter. Once melted, reduce the heat to low and add in the beer. Allow the beer to warm up without letting it boil. Stir in the Worcestershire sauce, mustard powder, paprika, and cayenne pepper (if using) into the beer mixture. Mix well.
  
• Gradually add the grated cheese to the saucepan, stirring constantly. Continue to cook on low heat until the cheese is fully melted and the mixture is smooth. In a small bowl, lightly beat the egg yolk. Take a few tablespoons of the cheese mixture and slowly whisk it into the egg yolk to temper it. Then, pour this egg yolk mixture back into the saucepan, stirring constantly to ensure the yolk doesn't scramble. Taste and season with salt and pepper as needed.
  
• Pour the cheese mixture over the toasted bread slices, ensuring each slice is generously covered. Place the covered toast under the broiler for a minute or two until bubbly and slightly browned. Sprinkle with chopped parsley for garnish (if using).
  

Notes

1. Bread Choice: Use sturdy bread like sourdough to hold up under the rich cheese sauce.
2. Cheese Variations: Feel free to mix in other cheeses like Gruyère or add a bit of blue cheese for extra flavor.
3. Non-Alcoholic Option: Substitute the beer with milk or non-alcoholic beer if you prefer.
4. Watch the Broiler: Keep a close eye when broiling to prevent the cheese from burning.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 37g | Protein: 21g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 797mg | Potassium: 164mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1006IU | Vitamin C: 2mg | Calcium: 447mg | Iron: 3mg

The post Welsh Rarebit appeared first on Craving Home Cooked.

There’s nothing quite like homemade Cinnamon Rolls fresh out of the oven. These delightful treats are filled with gooey cinnamon sugar and drizzled with a rich glaze—perfect for breakfast or a cozy afternoon snack.

I can’t wait for you to try these amazing cinnamon rolls. Trust me, once you make them, your kitchen will become everyone’s favorite place to be. The smell of freshly baked cinnamon rolls wafting through the house is pure heaven! These rolls are soft, fluffy, and packed with a sweet cinnamon filling that just melts in your mouth.

Don’t worry if you’ve never made cinnamon rolls from scratch before—I’ve got you covered with step-by-step instructions and helpful tips. We’ll make the dough together, let it rise, fill it with that delicious cinnamon-sugar mixture, and bake them to golden perfection. Then comes the best part: slathering them with gooey glaze and creamy icing.

Ingredients You’ll Need

• Whole Milk: Warm it up to activate the yeast. You can substitute with almond or soy milk if needed.
• Active Dry Yeast: Helps the dough rise. Instant yeast works too but may reduce rising time.
• Granulated Sugar: Sweetens the dough and feeds the yeast.
• All-Purpose Flour: Forms the structure of the rolls. Extra flour is handy for dusting.
• Salt: Enhances the flavor, without it your rolls will taste bland.
• Eggs: Add richness and help bind the dough.
• Unsalted Butter: Softened for easy mixing, adds moisture and flavor.

• Unsalted Butter: Softened to spread easily over the dough.
• Brown Sugar: Provides sweetness and a caramel-like flavor.
• Ground Cinnamon: The star spice for that classic cinnamon roll taste.
• Vanilla Extract: Adds depth of flavor.

• Unsalted Butter: Melted to create a smooth glaze.
• Brown Sugar: Adds sweetness and creates a sticky base for the rolls.
• Heavy Cream: Makes the glaze rich and creamy; milk can be used as a substitute.
• Vanilla Extract: Enhances the overall flavor.

• Cream Cheese: Softened for easy blending; gives the icing a tangy flavor.
• Unsalted Butter: Adds creaminess to the icing.
• Powdered Sugar: Sweetens and thickens the icing.
• Vanilla Extract: Adds flavor.
• Milk: Thins the icing to your desired consistency.

In a small bowl, warm ¾ cup of whole milk to 110°F (43°C). Stir in 2¼ teaspoons of active dry yeast (1 packet) and 1 tablespoon of granulated sugar. Let it sit for about 5 minutes until the mixture becomes frothy.

Tip: If the mixture doesn’t foam up, your yeast might be inactive. Start over with fresh yeast to ensure your dough rises properly.

In a large mixing bowl, combine 3½ cups of all-purpose flour, the remaining ¼ cup of granulated sugar, and ½ teaspoon of salt. Add the yeast mixture, 2 large eggs, and ⅓ cup of softened unsalted butter. Knead the dough by hand or with a stand mixer using the dough hook attachment for 6-8 minutes, until it’s smooth and elastic.

Tip: The dough should be soft but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.

Place the dough in a greased bowl and cover it with a clean towel. Let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size.

Tip: A warm, draft-free area like an oven with the light on works well for rising dough.

In a small bowl, mix together ½ cup of softened unsalted butter, 1 cup of packed brown sugar, 2 tablespoons of ground cinnamon, and 1 teaspoon of vanilla extract until it forms a smooth paste.

Once the dough has risen, punch it down to release the air. On a floured surface, roll it out into a large rectangle measuring about 16×12 inches.

Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal it. Using unflavored dental floss or a sharp knife, slice the log into 12 equal pieces. Place the rolls into a greased 9×13-inch baking dish.

Tip: Dental floss cuts through the dough cleanly without squishing the rolls.

In a small saucepan over medium heat, melt ½ cup of unsalted butter. Stir in 1 cup of packed brown sugar, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract. Let it simmer for 1-2 minutes until the sugar dissolves.

Tip: Stir continuously to prevent the sugar from burning and to ensure a smooth glaze.

Pour the gooey glaze evenly over the rolls in the baking dish. Cover the rolls loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes, or until they become puffy.

Preheat your oven to 350°F (175°C) while the rolls are rising. Bake the cinnamon rolls for 25-30 minutes, or until they’re golden brown and cooked through. They should be slightly soft in the center for that gooey texture.

While the rolls are baking, beat together 4 oz of softened cream cheese, ¼ cup of softened unsalted butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth. Add 2-3 tablespoons of milk as needed to achieve a spreadable consistency.

Once the rolls are out of the oven, spread the cream cheese icing generously over the warm rolls. Let the icing melt into the rolls for maximum gooeyness.

More Delicious Treats

• Opera Cake
• Boston Cream Donuts
• Italian Almond Cookies
• Chocolate Pots de Crème
• Malasadas
• Custard Raisin Rolls

Print

The Best Cinnamon Rolls

Soft, fluffy, and packed with a sweet cinnamon filling, The Best Cinnamon Rolls are a delightful treat any time of day. Glazed with a gooey brown sugar glaze and topped with creamy cream cheese icing that melts into every swirl, these rolls are pure bliss.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Rising Time 2 hours hours

Total Time 3 hours hours

Servings 12

Calories 599kcal

Author Joanna Cismaru

Ingredients

For the Dough:

• ¾ cup whole milk warmed to 110°F (43°C)
• 2¼ teaspoons active dry yeast 1 packet
• ¼ cup granulated sugar
• 3½ cups all-purpose flour plus extra for dusting
• ½ teaspoon salt
• 2 large eggs
• ⅓ cup unsalted butter softened

For the Filling:

• ½ cup unsalted butter softened
• 1 cup brown sugar packed
• 2 tablespoons ground cinnamon
• 1 teaspoon vanilla extract

For the Gooey Glaze:

• ½ cup unsalted butter melted
• 1 cup brown sugar packed
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

For the Cream Cheese Icing:

• 4 oz cream cheese softened
• ¼ cup unsalted butter softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk to thin, as needed

US Customary – Metric

Instructions

• In a small bowl, warm the milk to 110°F (43°C). Stir in the yeast and 1 tablespoon of the sugar. Let it sit for about 5 minutes until the mixture becomes frothy.
  
• In a large mixing bowl, combine 3 ½ cups flour, remaining sugar, and salt. Add the yeast mixture, eggs, and softened butter. Knead the dough by hand or using a stand mixer with a dough hook for 6-8 minutes, until smooth and elastic. The dough should be soft but not sticky—add a little more flour if necessary.
  
• Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1 ½ hours, or until doubled in size.
  
• In a small bowl, mix the softened butter, brown sugar, cinnamon, and vanilla extract until a smooth paste forms.
  
• Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 16×12 inches.
  
• Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges. Starting from the longer side, tightly roll the dough into a log. Pinch the seam to seal. Slice the dough log into 12 equal pieces using a sharp knife or dental floss. Place the rolls into a greased 9×13-inch baking dish.
  
• In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and vanilla extract. Let it simmer for 1-2 minutes until the sugar dissolves.
  
• Pour the gooey glaze evenly over the rolls in the baking dish. Cover the rolls loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes, or until puffy.
  
• Preheat your oven to 350°F (175°C).
• Bake the cinnamon rolls for 25-30 minutes, or until golden brown and cooked through. They should be slightly soft in the center for that gooey texture.
  
• While the rolls are baking, beat the cream cheese, butter, powdered sugar, and vanilla extract together in a mixing bowl until smooth. Add milk as needed to reach a spreadable consistency.
  
• Once the rolls are out of the oven, spread the cream cheese icing generously over the warm rolls. Let the glaze melt into the rolls for maximum gooeyness.
  

Notes

1. Overnight Option: Prepare the rolls up to the second rise, then refrigerate overnight. Let them come to room temperature before baking.
2. Cutting Tip: Use unflavored dental floss to slice the dough without squishing the rolls.
3. Extra Gooeyness: Pour the gooey glaze over the rolls before the second rise for an extra moist and delicious center.
4. Icing Consistency: Adjust the milk in the icing to get your preferred thickness—less milk for a thicker icing, more for a thinner glaze.

Nutrition

Serving: 1serving | Calories: 599kcal | Carbohydrates: 81g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 165mg | Potassium: 172mg | Fiber: 2g | Sugar: 51g | Vitamin A: 916IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 2mg

The post The Best Cinnamon Rolls appeared first on Craving Home Cooked.

Let’s face it—sometimes you need a meal that’s both effortless and crowd-pleasing. Enter my Chicken Quesadillas: a harmonious blend of seasoned chicken, vibrant bell peppers, and gooey cheese all tucked into crispy tortillas. It’s the kind of dish that makes dinner feel special without the extra fuss.

Why You’ll Love These Chicken Quesadillas

You know those moments when you’re craving something tasty but don’t want to spend hours in the kitchen? These Chicken Quesadillas are just the ticket. Imagine biting into a crispy, golden tortilla filled with tender shredded chicken, melted cheddar and Monterey Jack cheeses, and a medley of sautéed bell peppers and onions. It’s a simple yet flavor-packed meal that feels like a treat every time.

What’s great about this recipe is how easy it is to make, even on a busy weeknight. I’ve been there—standing in front of the fridge, wondering what to whip up that’s both quick and satisfying. These quesadillas check all the boxes. Plus, you can customize them to your liking, maybe add a dash of hot sauce for some kick or swap in your favorite veggies.

Ingredients You’ll Need

• Cooked Chicken: I use shredded cooked chicken for convenience. Leftover roast chicken or a store-bought rotisserie chicken works perfectly. If you prefer, you can cook fresh chicken breasts or thighs and shred them.
• Cheddar and Monterey Jack Cheeses: A delicious blend of sharp cheddar and creamy Monterey Jack for that rich, melty goodness. I recommend shredding the cheeses yourself so they melt smoothly. You can substitute with Colby, Pepper Jack, or your favorite cheeses.
• Red and Green Bell Peppers: If you don’t have both colors, using one is just fine or use any color you have.
• Onion and garlic: Essential flavor enhancers.
• Spices (Ground Cumin, Chili Powder, Salt, and Pepper): These spices bring warmth and depth to the filling. Adjust the amounts to suit your taste. If you like a bit more heat, consider adding a pinch of cayenne pepper.
• Flour Tortillas: Medium-sized flour tortillas (about 8 inches) are perfect for folding over the filling. You can use whole wheat or gluten-free tortillas if you like.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red bell pepper, green bell pepper, small onion, and 2 cloves of minced garlic. Sauté the vegetables for about 5 minutes until they become tender.

Add 2 cups of shredded cooked chicken to the skillet with the vegetables. Sprinkle in ½ teaspoon of ground cumin, ½ teaspoon of chili powder, and salt and pepper to taste. Stir everything together and cook for another 2-3 minutes until the chicken is heated through.

Lay out a medium flour tortilla (about 8 inches) on a flat surface. Sprinkle a mixture of shredded cheddar cheese and Monterey Jack cheese (about ¼ cup of each) evenly over one half of the tortilla. Spoon a portion of the chicken and vegetable mixture over the layer of cheese. Then, sprinkle a little more of the cheddar and Monterey Jack cheeses on top of the filling. Fold the empty half of the tortilla over the filled side to create a half-moon shape. Press down gently to hold everything in place.

In a clean large skillet or griddle, melt a small amount of butter (about ½ tablespoon) over medium heat. Place the folded quesadilla in the skillet. Cook the quesadilla for 2-3 minutes on one side until it’s golden brown and the cheese begins to melt. Then, carefully flip it over using a spatula. Cook the other side for another 2-3 minutes until it’s also golden brown and the cheese is fully melted inside.

Once all the quesadillas are cooked, use a sharp knife or pizza cutter to slice each one into wedges. Serve them immediately with your favorite toppings like sour cream, salsa, or guacamole.

How To Serve

When I serve these chicken quesadillas, I like to add some sides like fresh dips, salads, and tasty treats complement the flavors perfectly. Here are some ideas:

 

Esquites (Mexican Street Corn Salad)

Easy Summer Fruit Salad

Mexican Rice

Easy Corn Salad

More Delicious Recipes

• Cheesy Beef Quesadillas
• Beef Carnitas
• Salmon Quesadillas
• Instant Pot Shredded Chicken
• Chicken Street Tacos

Print

Chicken Quesadillas

Chicken Quesadillas are a tasty and quick meal featuring shredded chicken, melted cheeses, and sautéed veggies folded inside crispy flour tortillas. This simple recipe combines tender chicken with cheddar and Monterey Jack cheeses, along with bell peppers and onions for extra flavor.

Course Brunch, Lunch

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 622kcal

Author Joanna Cismaru

Ingredients

• 2 cups cooked chicken shredded
• 1 cup cheddar cheese shredded
• 1 cup Monterey Jack cheese shredded
• 1 small red bell pepper chopped
• 1 small green bell pepper chopped
• 1 small onion chopped
• 2 cloves garlic minced
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• salt and pepper to taste
• 8 medium flour tortillas about 8 inches
• 2 tablespoons butter

US Customary – Metric

Instructions

• In a large skillet, heat the olive oil over medium heat. Add the chopped red and green bell peppers, onion, and minced garlic. Sauté until the vegetables are tender, about 5 minutes.
  
• Add the shredded chicken to the skillet and season with ground cumin, chili powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes until heated through. Remove from heat.
  
• Place a flour tortilla on a flat surface. Sprinkle a mixture of cheddar and Monterey Jack cheese evenly over half of the tortilla. Spoon some of the chicken and vegetable mixture over the cheese, then top with more cheese. Fold the tortilla over to cover the filling. Repeat with the remaining tortillas and filling.
  
• In a large skillet or griddle, melt a small amount of butter over medium heat. Place a quesadilla in the skillet and cook for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted.
  
• Repeat with the remaining quesadillas, adding more butter as needed.
• Cut each quesadilla into wedges and serve hot. Optional toppings include sour cream, guacamole, salsa, and fresh cilantro.

Notes

1. Get Creative with Fillings: Feel free to customize the quesadillas to your liking. Add sliced jalapeños for a spicy kick, corn kernels for sweetness, or black beans for extra protein. The possibilities are endless, so feel free to make it your own.
2. Freshly Shred the Cheese: I prefer to shred the cheese myself rather than using pre-shredded varieties. Freshly shredded cheese melts more smoothly and gives a creamier texture to the quesadillas.
3. Assemble Before Cooking: To streamline the cooking process, assemble all the quesadillas before you start cooking them. This way, you can focus on cooking each one perfectly without rushing.
4. Vegetarian Option: For a meatless version, substitute the chicken with sautéed mushrooms, spinach, or a mix of grilled vegetables. You’ll still have a delicious and satisfying meal.
5. Easy Flipping Tip: When cooking, use a large spatula to flip the quesadillas gently. Holding the top of the quesadilla with your fingers can help keep the filling intact during the flip—just be careful with the heat.

Nutrition

Serving: 1serving | Calories: 622kcal | Carbohydrates: 35g | Protein: 37g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 900mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1429IU | Vitamin C: 40mg | Calcium: 521mg | Iron: 4mg

The post Chicken Quesadillas appeared first on Craving Home Cooked.