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Tomato Confit Whipped Ricotta Toasts

Tomato Confit Whipped Ricotta Toasts are the easiest vegetarian appetizer that is full of so much flavor. Confit tomatoes really makes these something special with such minimal effort, and is so delicious on top of silky whipped ricotta.

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Ingredients

Tomato ricotta toasts use minimal ingredients really allowing all of them to shine.

  • Cherry tomatoes: Little cherry tomatoes for tomato confit is the best because they burst ever so slightly and are the best pop of flavor. You can also use grape tomatoes.
  • Garlic: Adding a few cloves of garlic to the confit adds so much flavor. You can add the garlic cloves onto the toast too and it's fantastic.
  • Extra virgin olive oil: Since the tomatoes are slow roasted in olive oil you want to be using a good extra virgin olive oil with great flavor. It's baked low and slow so you don't need to worry about the olive oil burning.
  • Ricotta cheese: Whole milk ricotta cheese is key to fluffy whipped ricotta! Having the full fat helps it whip really smoothly.
  • Sourdough bread: I love using sourdough bread for this recipe but really you can use any bread that you can get a good slice out of. Italian bread or a baguette would be great options.

Step by step instructions

This whipped ricotta toast with confit tomatoes truly is so easy to make, just a few steps:

1. Roast the tomatoes. Add the olive oil, tomatoes, garlic, salt, and pepper to a baking dish. Bake at 300℉ for 50 minutes.

2. Whip the ricotta in the food processor. To a food processor, add the ricotta, olive oil, salt, and pepper. Whip for 3-5 minutes until really smooth and fluffy.

3. Toast the bread. Drizzle the bread with olive oil and toast in the oven until golden brown.

4. Assemble. Slather a good amount of whipped ricotta on each piece of bread, then top carefully with the warm confit tomatoes and some of their drippings. Serve immediately!

Tips and tricks

While these confit tomato whipped ricotta toasts are crazy easy, there are still a few things that can really help guarantee success and navigate the recipe.

  • Whole milk ricotta for whipped ricotta is a must!
  • Don't skip salting the cheese, ricotta cheese is very mild in flavor and salting it just adds that little extra spark it needs.
  • Using the food processor makes the ricotta really nice and smooth and fluffy, make sure you do it for the specified time!
    • You technically could whip the ricotta by hand with a whisk, but it won't be as fluffy
  • When adding olive oil to the tomatoes before baking it's going to seem like a lot, but it's supposed to be!
  • Add more garlic to the confit tomatoes if you want! The more the merrier
    • The garlic can be added right onto the toasts with the tomatoes, or you can separately spread it on some toast and it is DELICIOUS
  • Add a drizzle of spicy honey once you've assembled the toasts, it's delicious.
  • If you use all the tomatoes, save the olive oil! It's great for salad dressings.
  • If you have leftover tomatoes and olive oil, you can add it to some cooked pasta and dollop any leftover whipped ricotta on top - yum.
  • If you love confit tomatoes, check out more you can confit here.

FAQs

How do I store this dish?

Store all the elements separately. Whipped ricotta in one container, confit tomatoes in another. If you have leftover that are assembled, store them in an air tight container in the fridge for up to 2 days. Eat cold or at room temp.

How do I store tomato confit?

Put the entire confit tomato mixture in an air tight container - make sure the olive oil covers the tomatoes entirely. Add more olive oil if needed to achieve this.

How long does confit tomatoes last?

If you've stored them correctly, they should last in the fridge for up to 1 month. It's likely the olive oil will solidify (which is completely fine), so bring it to room temp before eating.

More toast recipes

📖 Recipe

Tomato confit on whipped ricotta toasts.

Tomato Confit Whipped Ricotta Toasts

Tomato Confit Whipped Ricotta Toasts are the easiest vegetarian appetizer that is full of so much flavor. Confit tomatoes really makes these something special with such minimal effort, and is so delicious on top of silky whipped ricotta.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Assembly:: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings

Ingredients

Confit tomatoes

  • 15 oz cherry tomatoes
  • 5 whole garlic cloves peeled
  • ½ cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Whipped ricotta

  • 16 oz whole milk ricotta cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon extra virgin olive oil

Toasted bread

  • 4 slices of sourdough bread halved
  • 1 tbsp extra virgin olive oil

Instructions

  • Preheat your oven to 300℉.
  • Confit tomatoes: Preheat your oven to 300℉. Add the olive oil, tomatoes, garlic, salt, and pepper to a baking dish. Bake for 50 minutes.
  • Whipped ricotta: To a food processor, add the ricotta, olive oil, salt, and pepper. Whip for 3-5 minutes until really smooth and fluffy.
  • Toasted bread: Drizzle the bread with olive oil and toast in the oven until golden brown.
  • Assembly: Slather a good amount of whipped ricotta on each piece of bread, then top carefully with the warm confit tomatoes and some of their drippings. Serve immediately!

Video

Nutrition Estimate

Calories: 1833kcal | Carbohydrates: 265g | Protein: 67g | Fat: 57g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Cholesterol: 58mg | Sodium: 3595mg | Potassium: 953mg | Fiber: 12g | Sugar: 15g | Vitamin A: 1028IU | Vitamin C: 26mg | Calcium: 456mg | Iron: 18mg
Course: Appetizer
Cuisine: Italian
Keyword: Confit tomatoes, Ricotta toast, Whipped ricotta
Author: Haley

Creamy Butternut Squash Sauce with Fettuccini

This Creamy Butternut Squash Sauce is a delicious vegetarian sauce that's incredibly easy to make. Simply roast vegetables and blend it all together! You can make it ahead or eat right away, but either way it's a great use of sweet squash.

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Ingredients

  • Pasta: I use fettuccini for this pasta because I love how thick it is and the sauce really gets caught in the swirls, but you could use any kind of pasta.
  • Butternut squash: our main sauce ingredient!
  • Onion: this gets roasted and blended with the squash to add great flavor.
  • Garlic: also gets roasted and blended with the sauce - the best sauces have garlic!!
  • Broth: I use vegetable broth to keep it a vegetarian dish - this helps thin out the sauce as it gets blended.
    • Substitution: you can use chicken broth if you aren't trying to keep it vegetarian.
  • Cream: makes the sauce a creamy luxurious dream!
    • Substitution: you can use full fat coconut milk to make it vegan/dairy free!
  • Warm spices: I love to add cinnamon and nutmeg because they pair perfectly with squash. It makes the sauce so decadent without making it feel like a dessert.
  • Parmesan cheese: grating in fresh parmesan cheese when the sauce has come together adds the most delicious cheesy salty bite.
    • Substitution: you can use pecorino romano or grana padano if you prefer.
  • Thyme: optional but recommended to serve with a sprinkling of fresh thyme!

Step by step instructions

One of my favorite things about this creamy butternut squash sauce is how EASY it is to make. You literally roast the veggies and blend them up to make a smooth and creamy sauce. That's it. But here's some more detail:

1. Roast the vegetables. Toss the squash, onion, and garlic with olive oil, salt, pepper, and the spices and roast until tender (425℉ for about 45 minutes).

2. Blend to make the sauce. (Important: let the roasted vegetables cool COMPLETELY) Blend together the roasted vegetables, vegetable broth, and cream until smooth.

Note: If you don't wait until the vegetables are completely cool, only blend them with the vegetable broth. Add the cream later when you are warming up the sauce on the stovetop.

3. Cook your pasta and combine with the sauce. Cook your favorite pasta in salted boiling water to al-dente. In the meantime, warm your sauce over medium heat on the stovetop and mix in the grated parmesan cheese (now is the time to add the cream if you did not add it before). When the pasta is done cooking reserve about ½ cup of pasta water. Add the pasta along with ¼ cup pasta water to the pot with the sauce and mix to combine. Add more pasta water as needed to thin the sauce. Serve with fresh thyme and parmesan cheese.

Tips and tricks

  • Make sure your veggies are at room temp before blending into the sauce!! This is an important one. Before you blend the sauce together with the broth and cream, make sure your veggies are at room temperature. If they aren't you risk curdling the cream in the sauce. If the curdling happens even if you thought your veggies were cooled enough, it's ok - just slowly warm the sauce on medium-low heat on your stovetop, whisking constantly - it should come together.
    • If you don't want to wait, just blend the veggies with the broth and add the cream in later.
  • Be careful when you blend the veggies together: Make sure your blender can handle the heat - it's usually good to leave a little vent in the blender open to let any steam out (but covered with towel so it doesn't splatter).
  • How to pick a ripe butternut squash: Butternut squash don't have to be big to be ripe. Just look for the color of the skin - it should be a nice orange-ish tan color, and one color all over. If there's any green spots, it's likely not ripe.
  • Easiest way to cut butternut squash: I cut the squash in half horizontally (separating the long part from the bulbous part). Then I stand up the pieces and carefully go around and slice off the skin. I feel this is much quicker than a vegetable peeler because butternut squash has a thick skin, but if you're more comfortable using a peeler definitely do that. From there, I slice into rounds or logs, and again into cubes.
  • Use pre-cut squash: let's be real, cutting butternut squash is not the most fun task. So you can just skip it all together and buy pre-cut butternut squash cubes.
  • Use frozen butternut squash: You can find frozen butternut squash in the freezer section at the grocery store and it works just as well as the fresh!
  • Make it vegan: sub full fat coconut milk in for the heavy cream!
  • Sub noodle alternatives: You don't have to use regular pasta, this dish would be great with zoodles, gluten free noodles, spaghetti squash, and so much more.
  • Make it a soup: If you want to make this butternut squash sauce into a soup, you totally can! Add more vegetable broth until it's thinned out to your desired consistency.
  • Add more veggies: It would be delicious to wilt some spinach or kale right into the sauce when you mix in the pasta. You can also roast broccoli or cauliflower (or your favorite veggie) and serve on top.

FAQs

How do I store butternut squash sauce?

You can store it in the fridge for up to 1 week.

You can also freeze the sauce (before adding pasta in) for up to 3 months.

How do I reheat this sauce?

It is best reheated on the stovetop slowly (both from being stored in the fridge or freezer).

If you've already combined with the pasta, it's best to reheat in the microwave.

Add a tiny splash of veggie broth if it got too thick while being stored.

Is butternut squash healthy?

Butternut squash is rich in vitamins, minerals, and antioxidants. Read more about it here.

What can I do with the extra squash?

You can freeze it for use another time! Cut it into cubes, lay them on a baking sheet and freeze for an hour, then transfer to a freezer-safe bag.

You can also use the extra squash for use in another recipe that week (such as a veggie bowl, chili, or a simple roasted squash side dish).

More butternut squash recipes

📖 Recipe

Brown bowl of fettuccini pasta with butternut squash sauce on top.

Creamy Butternut Squash Sauce with Fettuccini

This Creamy Butternut Squash Sauce is a delicious vegetarian sauce that's incredibly easy to make. Simply roast vegetables and blend it all together! You can make it ahead or eat right away, but either way it's a great use of sweet squash.
4.67 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings

Ingredients

  • 1 lb pasta
  • 1 medium butternut squash 1 lb cubed squash
  • 1 small yellow onion
  • 4 cloves garlic
  • 2 tablespoon olive oil
  • 1 teaspoon Salt
  • ½ teaspoon pepper
  • 1 ½ cups vegetable broth
  • 1 cup heavy cream
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ¼ cup parmesan cheese
  • ¼ cup pasta water
  • 1 tablespoon fresh thyme

Instructions

  • Preeat oven to 425℉
  • Cut the butternut squash into 1 inch cubes and roughly chop the onion. Toss with the garlic cloves, olive oil, salt, pepper, nutmeg, and cinnamon.
  • Roast for 40-45 minutes until the squash is tender.
  • Blend together the roasted vegetables (everything you baked - squash, onion, garlic), vegetable broth, and cream until smooth.
    Important: let the roasted vegetables cool completely.
    Note: If you don't wait until the vegetables are completely cool, only blend them with the vegetable broth. Add the cream later when you are warming up the sauce on the stovetop.
  • Cook your favorite pasta in salted boiling water to al-dente. Reserve ½ cup of pasta water.
  • In the meantime, in a large pot warm your sauce over medium heat on the stovetop and mix in the grated parmesan cheese
    Note: now is the time to add the cream if you did not add it before.
  • Add the pasta along with ¼ cup pasta water to the pot with the sauce and mix to combine. Add more pasta water as needed to thin the sauce.
  • Serve with fresh thyme and more parmesan cheese.

Nutrition Estimate

Calories: 821kcal | Carbohydrates: 114g | Protein: 21g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 86mg | Sodium: 1074mg | Potassium: 1032mg | Fiber: 8g | Sugar: 9g | Vitamin A: 21129IU | Vitamin C: 46mg | Calcium: 250mg | Iron: 3mg
Course: Dinner
Cuisine: American
Keyword: Pasta, Squash
Author: Haley

Cheddar Chive Biscuits

These Cheddar Chive Biscuits are incredibly fluffy and tender with flaky layers, and are loaded with cheddar cheese and fresh chives. They're baked until golden brown and best when slathered with butter!

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Ingredients

  • All purpose flour: AP flour works best for this recipe and is my usual go-to. I haven't tried any other flour varieties so cannot promise an outcome!
  • Baking powder: This provides all the rise in the biscuits. Make sure yours isn't expired, and if it's been open for more than 6mo do a test to make sure it's still active; here's how to do that.
  • Salt: I always use kosher salt.
  • Butter: Unsalted butter is the way to go here. Kerrygold is my favorite if you're able to use that. If you only have salted butter, just don't add as much additional salt.
  • Buttermilk: This gives the biscuits a little tang and reacts with the baking powder to get that lift. Full fat buttermilk is ideal but not a requirement.
  • Honey: I love adding a little bit of honey when I use buttermilk, it gives them the faintest sweet taste without being sweet.
  • Cheddar cheese: Sharp cheddar cheese is best, but regular cheddar cheese will also be fine! If you can, get it from the block and grate it yourself.
  • Chives: Fresh chives chopped really finely are the perfect mild onion-y flavor. If you can only get green onions/scallions that is fine, just make sure you chop them really finely and don't use the whites (they are too onion-y of a flavor here).

Step by step instructions

The key to a great easy cheddar biscuit is to not overwork the dough, so make sure to keep that in mind as you go through the steps! Also keep your butter and buttermilk in the fridge until right before you use them.

1. Make the dry mixture. In a large bowl mix together the flour, baking powder, and salt.

2. Mix in the grated butter. To the flour mixture, gently mix in the butter until combined. Do this gently - you don't want huge butter clumps, you want it to stay relatively grated in size.

3. Add the cheese and chives. To the same mixture, gently mix in the cheddar and chives until combined.

4. Combined the buttermilk and honey. In a measuring cup or small bowl, mix together the honey and buttermilk. It may be a little clumpy but that's ok.

5. Add the wet to the flour mixture. Add the buttermilk honey mixture into the bowl with the flour mixture. Gently stir with a wooden spoon until it just starts to come together. Then pour it out onto a floured surface.

6. Form the biscuit dough (add more flour throughout this step if it's sticking too much). Carefully work the mixture together until a dough forms. It'll be a bit sticky, but if it seems overly sticky then sprinkle some more flour on. Flatten it out to about 1" and then fold the sides into each other. Flatten it out again and fold the sides over once more. Then do a final flattening to 1" thick.

7. Cut the biscuits out. Using your biscuit cutter, go straight down and straight back up in the dough as many times as you can (do not turn the cutter, this will prevent it from rising properly). Form the scraps back into a 1" thick disk and repeat - you should be able to get 10 biscuits total.

8. Bake. Transfer the biscuits to a parchment-lined baking sheet about ¼ inch apart. Brush the tops of the biscuits with melted butter and bake at 425℉ for 20-25 minutes until golden.

If you're looking for something a bit simpler than the traditional biscuit route, try these 3-Ingredient Drop Biscuits instead.

Tips and tricks

  • Grate your butter: A lot of biscuit recipes call to cut butter into the dough using a pastry cutter or your fingers - I find that it's much easier to just use a coarse grater and grate the butter. You get a great size and it's really easy to work into the flour this way. It'll be easier to grate if you put it in the freezer for a little bit.
  • Keep the butter and buttermilk COLD: Cold butter and buttermilk is key for flaky biscuits! Keep them in the fridge (or freezer for the butter) until right before you use them.
  • Make your own buttermilk: If you can't find buttermilk, you can make your own by combining 1 cup of whole milk with 1 tablespoon white vinegar or lemon juice. Stir and let it sit for at least 5 minutes.
  • Grate your own cheese: Ideally you are able to find a block of cheese and grate the cheese yourself on a coarse grater, but if you frankly don't want to be bothered with that, pre-shredded in this instance is fine.
  • Handle the dough as little as possible: The warmth of your hands could melt the butter a bit, and we want the butter cold so that it melts only when baked to get those flaky layers. So handle the dough as little as possible.
  • Work the dough with your hands: It may seem counterintuitive to use your hands as opposed to a rolling pin to flatten out the dough because your hands are warmer and are more likely to heat up and melt the butter. BUT when you use your hands to flatten it out you have way more control in the pressure. You don't want to apply too much pressure because it'll tighten up the layers too much.
  • Don't skip the folds! Folding the dough over itself twice really helps get those super flaky layers.
  • Alternate biscuit cutters: While a biscuit cutter is best to get those crisp edges, there are some other household items you can use to cut your biscuits - a glass, a tin or can, a cookie cutter, or even just a knife and make the biscuits into squares.
  • Do not twist the biscuit cutter: When you're cutting out the biscuits make sure you go straight up and down and do not twist the biscuit cutter. If you twist it'll almost "seal" the edges and prevent them from rising as much as they can.
  • Bake the biscuits close to one another: You want to bake the biscuits ¼ inch - ½ inch away from each other because when they touch while baking they encourage each other to rise higher.

Serving cheddar chive biscuits

You can serve these cheddar chive biscuits completely by themselves with a little pat of salted butter and they are WONDERFUL. But if you're looking to serve them alongside something, here are some ideas:

  • You can slice them in half and use them as the vehicle for a breakfast egg sandwich
  • You can serve them alongside a delicious soup or stew
  • They can be a great substitute for a traditional bread on a holiday such as Thanksgiving, Christmas, or Easter.

FAQs

Can I freeze these biscuits?

Yes! You can freeze them either before or after baking in an air-tight freezer friendly bag. If you're freezing them before, skip the step of brushing melted butter on top.

How do I reheat them from frozen if I baked them before I froze them?

The best way is to heat them in a 350℉ oven for 10-15 minutes.

How do I bake them for the first time from frozen?

Bake at 425℉ (same as if you baked them right away) for about 25-30 minutes - keep an eye on them and when they're golden they are good to go.

How do I store these after baking them?

They are best stored in the fridge in an air-tight container for about 4-5 days.

How do I reheat them from the fridge?

They are best reheated in the oven at 350℉ for about 5-10 minutes. You can also reheat them in the microwave but they'll lose a bit of their crispiness.

 

📖 Recipe

Close up shot of a stack of cheddar chive biscuits.

Cheddar Chive Biscuits

These Cheddar Chive Biscuits are incredibly fluffy and tender with flaky layers, and are loaded with cheddar cheese and fresh chives. They're baked until golden brown and best when slathered with butter!
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 10 servings/biscuits

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 ½ tablespoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup unsalted butter grated
  • 1 cup buttermilk
  • 2 teaspoon honey
  • 1 cup sharp cheddar cheese grated (roughly 4oz in a block)
  • ¼ cup fresh chives chopped
  • 2 tablespoon unsalted butter melted

Instructions

  • Preheat your oven to 425℉.
  • In a large bowl mix together the flour, baking powder, and salt.
  • To the flour mixture, gently mix in the butter until combined. Do this gently - you don't want huge butter clumps, you want it to stay relatively grated in size.
  • To the same mixture, gently mix in the cheddar and chives until combined.
  • In a measuring cup or small bowl, mix together the honey and buttermilk. The honey may clump up a little but but mix it into the buttermilk best you can (I found this pretty easy when using a fork).
  • Add the buttermilk honey mixture into the bowl with the flour mixture. Gently stir with a wooden spoon until it just starts to come together. Then pour it out onto a floured surface.
  • Carefully work the mixture together with your hands until a dough forms. It'll be a bit sticky, but if it seems overly sticky then sprinkle some more flour on. Flatten it out to about 1" and then fold the sides into each other. Flatten it out again and fold the sides over once more. Then do a final flattening to 1" thick.
  • Using your biscuit cutter, go straight down and straight back up in the dough as many times as you can (do not turn the cutter, this will prevent it from rising properly). Form the scraps back into a 1" thick disk and repeat - you should be able to get 10 biscuits total.
  • Transfer the biscuits to a parchment-lined baking sheet about ¼ inch apart and brush the tops of the biscuits with melted butter.
  • Bake at 425℉ for 20-25 minutes until golden.

Nutrition Estimate

Calories: 281kcal | Carbohydrates: 27g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 521mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 2mg
Course: Appetizer, Breakfast, Brunch, Side Dish
Cuisine: American
Keyword: Biscuit
Author: Haley

Homemade McDonald's McGriddle

This Homemade McGriddle copycat recipe is a delicious way to make the classic bacon, egg, and cheese breakfast sandwich at home. Fluffy folded eggs, crispy bacon, and melty cheese sandwiched between thick maple sweetened pancakes.

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The classic McDonald's McGriddle is a combination of pancake buns, sausage patty and/or bacon, and eggs. I wanted to make just a bacon, egg, and cheese McGriddle recipe (no sausage) and it is SO delicious. Below you'll find steps on how to make your own at home.

Ingredients

Pancake ingredients:

  • Flour: Of course pancake batter has to have flour - all purpose flour is what I always use.
  • Baking powder: This gives all the rise to the fluffy pancakes.
  • Maple syrup: Instead of making a maple crystal and putting it in the pancake (how they do it at McDonald's), I prefer to just add some pure maple syrup to the batter. Doing this gives it the same sweet maple flavor without an extra few steps. Make sure you use pure maple syrup
  • Vanilla extract: Pancake batter is always even more delicious with vanilla extract.
  • Egg: One large egg.
  • Butter: Melt the butter and then bring it slightly to room temp (so it doesn't cook the egg).
  • Whole milk: Whole milk is definitely preferred but you could use 2% or low fat.

Other ingredients:

  • Bacon: Since these are bacon, egg and cheese McGriddles, we need bacon! Just a few strips because the sandwiches themselves are relatively small.
  • American cheese: This is the traditional cheese used in McGriddles – just slices of American cheese.
  • Eggs: Of course need a bunch of eggs for the egg layer.
  • Whole milk: A bit of whole milk goes in the egg mixture to help give it a creamy consistency.
  • Butter: Butter is melted on the griddle/pan before cooking the pancakes.

Step by step instructions

While there are a few different elements that go into making a homemade McGriddle, the steps below should teach you how to make them with ease.

1. Cook the bacon. In a skillet cook the bacon over medium heat flipping half way through until crisp to your liking. About 10 minutes. Place on a paper towel lined plate and set aside. If you want them to stay really warm, you can also keep them in the oven at 300℉ while you make the other elements.

2. Make the pancakes. Whisk together the milk, melted butter, egg, vanilla, and maple syrup. Then whisk in the flour, baking powder, and salt until just combined. In a non-stick skillet melt butter over medium heat. Spray the inside of the mason jar lids with non-stick spray and place them bottom side down (the open side). Add 2 tablespoon pancake batter to each. Cook until bubbles appear on the surface, about 2-3 minutes. Shimmy the pancakes out of the lid and flip, cooking for another 2-3 minutes on the other side until golden. Repeat until you have 8x pancakes. Put them in the oven on a wire rack at 300℉ to keep warm.

3. Cook the eggs. Whisk together eggs, milk, salt, and pepper. Melt a pat of butter over medium-low heat and add ⅓ cup egg mixture. Once set, fold 2x edges that are across from each other towards the middle, then the other 2x towards the middle to make a square.

4. Assemble. To assemble start with a pancake on the bottom, followed by a slice of cheese, then a folded egg, then bacon, and topped with another pancake.

Tips, Tricks, and Substitutions

  • Skip the egg fold: You don't NEED to make the folded egg, you can simply fry or scramble your eggs if you prefer but your sandwich will not be as tall.
  • Do everything one at a time: Do not try to do all the steps simultaneously. They are all relatively hands-on, so if you try to do them all at once you'll likely get overwhelmed and/or likely burn something. It's easier to do them one-by-one and keep warm in the oven if need be.
  • Sausage vs bacon: If you want to use a sausage patty instead of or in addition to bacon, definitely do! Pre-made or make your own.
  • Maple syrup: My trick to make these easier is to simply add maple syrup into the pancake batter as opposed to making maple crystals. If you want to use maple crystals, heat about 1 cup pure maple syrup over medium-low heat until 300℉ then immediately pour onto a large foil lined baking sheet to cool. Once fully cooled, break into shards. When you make the pancakes place a little shard in before you flip.
  • Use pancake mix: if you want to make this recipe even easier, skip the homemade pancakes. Homemade pancakes are of course extra special, but you can just as easily use pancake mix with a little pure maple syrup added in and it will still be delicious.
  • Jar Lid pancake mold alternative: If you don't have mason jar lids for the pancake mold, you can use biscuit cutters. If you don't have either of those, you can just freehand, they don't need to be perfect.
  • Cheese alternatives: While American cheese is the traditional cheese in these McGriddles, you can swap any of your favorite cheeses. Cheddar or Pepper Jack would be great.

FAQs

Can I make these McGriddles in advance?

You can make the bacon and pancakes in advance and then reheat in the oven at 300℉. I would recommend cooking the eggs and adding the cheese when you are ready to eat them.

How do I store homemade McGriddles?

Allow them to come to room temp and wrap each in plastic wrap or aluminum foil, then place in a plastic bag in the fridge for up to 4 days (yay breakfast for the week prep!).

How do I reheat these?

Reheat in the microwave for :30 - 1:30 depending on the strength of your microwave.

Similar breakfast recipes

📖 Recipe

Two homemade McGriddle sandwiches stacked on top of each other.

Homemade McDonald's McGriddle

This Homemade McGriddle copycat recipe is a delicious way to make the classic bacon, egg, and cheese breakfast sandwich at home. Fluffy folded eggs, crispy bacon, and melty cheese sandwiched between thick maple sweetened pancakes.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings

Ingredients

For the pancakes:

  • 1 ¼ cup all purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1 cup whole milk
  • 3 tablespoon unsalted butter, separated
  • 1 teaspoon vanilla extract
  • 1 tbsp pure maple syrup

For the egg mixture:

  • 5 large eggs
  • ½ cup whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 tablespoon unsalted butter

Additional ingredients:

  • 4 strips bacon
  • 4 slices american cheese

Instructions

Cook the bacon:

  • Cut each strip of bacon in half. In a skillet cook them over medium heat flipping half way through until crisp to your liking. About 10 minutes.
  • Place on a paper towel lined plate and set aside. If you want them to stay really warm, you can also put in the oven at 300℉ to keep warm.

Make the pancakes:

  • Whisk together the milk, 2 tablespoon melted butter, egg, vanilla, and maple syrup. Then whisk in the flour, baking powder, and salt until just combined.
  • In a non-stick skillet melt a little pat butter over medium heat. Spray the inside of the lids with non-stick spray and place them bottom side down (the open side). Add 2 tablespoon pancake batter to each. Cook until bubbles appear on the surface, about 2-3 minutes.
  • Shimmy the pancakes out of the jar lid and flip, cooking for another 2-3 minutes on the other side until golden. Repeat until you have 8x pancakes. Put in the oven on a wire rack at 300℉ to keep warm.

Make the eggs:

  • Whisk together eggs, milk, salt, and pepper.
  • Melt a pat of butter over medium-low heat and add ⅓ cup egg mixture - spread I around so it's the size of the pan. Once set, fold 2x edges that are across from each other towards the middle, then the other 2x towards the middle to make a square.
  • Once set (about 1-2 minutes), fold 2x edges that are across from each other towards the middle, then the other 2x towards the middle to make a square.

Assemble:

  • To assemble start with a pancake on the bottom, followed by a slice of cheese, then a folded egg, then bacon, and topped with another pancake.

Nutrition Estimate

Calories: 580kcal | Carbohydrates: 40g | Protein: 22g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 320mg | Sodium: 1664mg | Potassium: 345mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1062IU | Calcium: 465mg | Iron: 3mg
Course: Breakfast, Brunch
Cuisine: American
Keyword: Bacon, Breakfast, Eggs
Author: Haley

Vegetarian Stuffed Acorn Squash

This Vegetarian Stuffed Acorn Squash is a delicious and hearty meal, perfect for easy fall and winter dinners! Tender baked acorn squash stuffed with a flavorful mixture full of quinoa, mushrooms, garlic, shallot, and herbs.

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Ingredients

Squash stuffed with veggies is never a bad thing, but below is my favorite combination of ingredients for this dish.

  • Acorn squash: Squash is the star of the show here. I love acorn squash for this recipe because of it's large center (perfect for filling!) and tender inside. Plus, the whole thing is edible, so you can even eat the skin!
  • Quinoa: Quinoa is the base for the filling mixture, and I love the way it gets crispy on top when you bake it with the squash. I use tricolor quinoa but you can use whichever you prefer.
  • Mushrooms: This is what really makes the filling hearty. Baby bella mushrooms are my go-to but any variety would be great.
  • Garlic: Always brings such great flavor. You can ddd more if you're a big garlic lover.
  • Shallot: The onion's milder sibling, I think shallots are great in this dish because they aren't overpowering but still have a bold flavor.
  • Green onions & sage: Fresh herbs are a must to finish off the filling mixture!
  • Pomegranate seeds: These give the absolute best pop of both color and flavor as a topping. They are totally optional, but I highly recommend them.
  • Pepitas: Toasting peppitas also adds a great crunch to this recipe. You can buy roasted and salted, or you can toast yourself.
  • Cayenne powder: If you choose to toast your own pepitas, adding a little bit of cayenne gives them a kick.

Step by step instructions

What I love so much about this recipe is that stuffed acorn squash SEEMS like a complicated dish but it's really so easy and perfectly cozy meal.

Prep: Cook the quinoa in advance to make the process even easier. You can also cook the quinoa while the squash cooks.

1. Cook the squash. Cut your squash in half from top to bottom and place them on a parchment paper lined baking sheet. Drizzle the flesh with olive oil and sprinkle with salt and pepper. Bake flesh side down in a 400℉ oven for 30-40 minutes until fork tender.

2. Make the filling. Heat olive oil in a skillet over medium heat. Sauté the mushrooms, shallots, and garlic for about 5 minutes until tender and the onions are translucent. Then add in the green onion, sage, salt, and pepper, and mix to combine. Transfer to a bowl with the cooked quinoa or add the quinoa right into your skillet and combine.

3. Stuff the squash and bake once more. Once the squash are done cooking, flip them to be flesh side up and put the quinoa filling evenly in all 4 halves. Bake for an additional 15 minutes until golden on top.

4. Toast the pepitas. In a small skillet over medium low heat, add 1 tablespoon olive oil and toast the pepitas until lightly golden, about 5 minutes. Toss with salt, pepper, and cayenne powder.

5. Finish with toppings. Top the finished dish with the toasted pepitas and pomegranate seeds. Serve warm.

Tips and tricks

  • Add protein: you can easily make this vegetarian stuffed acorn squash even heartier by adding in some protein. If you want to keep it vegetarian, beans would be great. If you don't mind adding meat, I'd recommend your favorite ground meat such as beef or chicken.
  • Add cheese: I surprisingly wasn't yearning for cheese in this recipe like I usually am, BUT if you're so inclined to include cheese, I'd recommend mixing about ½ cup of parmesan or pecorino romano into the quinoa filling. You could also sprinkle a little sharp cheddar on top before you put it back into the oven for its second bake. Or even feta or goat cheese on top along with the pepitas and pomegranate seeds.
  • Swap the grain: If you don't have or don't like quinoa, you can substitute other grains in such as rice, farro, or barley. Just cook them according to their package instructions.
  • Swap the squash: While acorn squash is my favorite for this dish, if you have a different squash on hand or more readily available, you can definitely swap. Good substitutions would be kabocha squash, butternut squash, or delicata squash. Initial squash baking time will vary so bake just until fork tender for whichever variety you use.
  • Swap the pepitas: anything crunchy would be great! So if you don't like pepitas, you can use chopped and roasted walnuts, pecans, or almonds. I wouldn't recommend raw nuts for this recipe.
  • What to serve with this dish: This dish is a great vegetarian main, so if you're looking for sides I'd recommend a delicious salad or some roasted veggies. You could also serve it with some roasted chicken or pork chops!
  • How to pick out the best acorn squash: acorn squash are best in chilly months - so it's optimal to make this recipe in the fall or winter. That being said, they are available all year-round, so regardless of when you're making this look for the squash that has a deep green exterior with splotches of dark orange. Similar to a watermelon's orange splotches, that means great flavor!
  • How to know when your squash is done cooking: Your best test of when your squash is done cooking is to poke it with a fork. If the fork goes in easily (aka fork-tender) your squash is ready.
  • The easiest way to cut acorn squash: Using a sharp chef's knife, lay the squash on its side and carefully cut in a downward motion vertically (from the stem to the bottom of the squash).

FAQs

What does acorn squash taste like?

Acorn squash is similar in flavor to a butternut squash, but a bit milder, a little more nutty, and less sweet.

Is squash vegan?

Yes! Most if not all squash varieties are vegan.

Are acorn squash seeds edible?

They are! They can be roasted for a delicious snack. A recipe from Valerie's Kitchen here.

Are acorn squash skins edible?

They are! That's one of the great things about this dish, you can really eat the whole thing.

Can I make this recipe in advance?

Sure can. To make this recipe in advance you can do a few things. You can prep ONLY the filling in advance, which can stay in the fridge for up to 3 days. OR you can make the filling and roast the squash in advance, which can also stay in the fridge for up to 3 days. To then finish the dish, heat your oven to 400℉ place the squash on a parchment lined baking sheet and stuff with the filling. Bake for about 15 minutes until warmed through and golden.

How can I store this recipe?

It's best stored in the fridge for up to 3 days.

How do I reheat this recipe?

Either in the microwave for a few minutes or in the oven at 300℉ until warmed through (about 15 minutes)

Can I freeze this recipe?

I do not recommend freezing this recipe, but if you must - bring the dish to room temp then freeze in an air tight container. Reheat in the microwave for about 5 minutes (depending on the strength of your microwave).

More squash recipes

📖 Recipe

Stuffed acorn squash topped with pomegranate seeds and pepitas.

Vegetarian Roasted Acorn Squash

This Vegetarian Stuffed Acorn Squash is a delicious and hearty meal, perfect for easy fall and winter dinners! Tender baked squash stuffed with a flavorful mixture full of quinoa, mushrooms, garlic, shallot, and herbs.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings

Ingredients

Squash

  • 2 acorn squash
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Filling

  • 1 cup cooked quinoa
  • 1 tablespoon olive oil separated
  • 2 cloves garlic
  • 1 shallot
  • 1 cup baby bella mushrooms sliced
  • 2 tablespoon green onion chopped
  • 1 tablespoon fresh sage chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup pomegranate seeds

Toasted pepitas

  • 1 tablespoon olive oil
  • ½ cup raw pepitas
  • ½ teaspoon salt
  • ¼ teaspoon cayenne powder

Instructions

Prep: cook the quinoa

  • Make the quinoa according to package directions to yield 1 cup of cooked quinoa. You can also make this while the squash is baking.

Cook the squash:

  • Preheat your oven to 400℉.
  • Cut your squash in half from top to bottom and place the 4x halves on a parchment paper lined baking sheet. Drizzle the flesh (the orange part) with olive oil and sprinkle with salt and pepper. Bake flesh side down for 30-40 minutes until fork tender.

Cook the filling:

  • Heat olive oil in a skillet over medium heat. Sauté the mushrooms, shallots, and garlic for about 5 minutes until tender and the onions are translucent.
  • Add in the green onion, sage, salt, and pepper, and mix to combine.
  • Transfer to a bowl with the cooked quinoa or add the quinoa right into your skillet and combine.

Combine and finish:

  • Once the squash halves are done cooking, flip them to be flesh side up and put the quinoa filling evenly in all 4 halves. Bake for an additional 15 minutes until golden on top.
  • In a small skillet over medium low heat, add 1 tablespoon olive oil and toast the pepitas until lightly golden, about 5 minutes. Toss with salt, pepper, and cayenne powder.
  • Top the finished dish with the toasted pepitas and pomegranate seeds. Serve warm.

Nutrition Estimate

Calories: 312kcal | Carbohydrates: 40g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1467mg | Potassium: 1076mg | Fiber: 7g | Sugar: 4g | Vitamin A: 881IU | Vitamin C: 28mg | Calcium: 109mg | Iron: 4mg
Course: Appetizer, Main Course
Cuisine: American
Keyword: Squash, Vegetarian
Author: Haley

Tequila Mule

This Tequila Mule (aka Mexican Mule) is a delicious, bright, bubbly, spicy, bold cocktail. With just 3 ingredients - tequila, lime juice, and ginger beer – it's easy to put together and very refreshing.

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Ingredients

  • Tequila: Blanco / silver is the best tequila for Tequila Mules. Because the drink mixed with the lime juice and ginger beer you don't need anything super fancy or aged (compared to when you're drinking tequila straight). Blanco is agave forward with notes of pepper and citrus, with a spicy finish which is perfect pairing for the spicy ginger beer.
  • Lime juice: Please please please use fresh squeezed lime juice!! It really makes all the difference in a cocktail and takes an average drink to the next level.
  • Ginger beer: Non-alcoholic ginger beer is standard for mules, but you can always swap in alcoholic if you prefer. The key to picking a ginger beer for this recipe is that you want one that's not too sweet or too spicy - my favorites are Bundaberg and Goslings, but there are so many on the market; if there's one you already love just stick to that.

How to make a tequila mule

Prep: get your copper mug and fill it about ¾ of the way with ice.

I used a clear glass to show the steps.

1. Squeeze the juice out of your lime and add to your glass.

2. Add your tequila.

3. Top with ginger beer and give it a quick stir.

Tips and tricks

  • Make it spicy: If you want a little more kick of spice beyond the tang of the ginger beer, add a jalapeño to make it a spicy tequila mule.
    • There are a few ways you can do this - you can add a slice to the tequila for about 30 mins - 1 hour before making the drink, you can muddle a slice at the bottom of your glass as you make the drink, or you can simply top your drink for the least amount of heat.
  • Make it smoky: To make a smoky tequila mule - use mezcal!
  • Make it a little sweet: Add a drop of agave and stir it in. You can also use a bit of simple syrup. Doing either of these will cut through a little bit of the spice of the ginger beer. If you like the spice/sweet combo you can also try this spicy watermelon margarita.
  • Garnish: If you want to add a garnish, i'd recommend either some lime slices and/or some sprigs of fresh mint.
  • Non alcoholic: If you want to make this drink non-alcoholic, use club soda/seltzer in place of the tequila. Maybe even try a lime flavored seltzer to punch up the lime flavor a bit!

FAQs

Why are copper mugs used for mules?

Copper mugs are thermal conductors - so they mirror the temperature of what's inside of them. So in this instance, the mug gets really nice and chilled, which keeps your drink cool. More on this here.

Is it necessary to use a copper mug?

Absolutely not. Any regular cup will be just fine, but if you have copper mugs now is the time to use them.

What's the difference between a Moscow mule and a Mexican mule?

The difference between these two drinks is the type of alcohol. A Moscow mule uses vodka, whereas a Mexican mule uses tequila.

Can I mix the drink with a cocktail shaker?

I'd actually recommend away from a cocktail shaker for this one - the ginger beer is carbonated which will create a fizzy mess in a cocktail shaker.

Can I make this drink ahead of time?

If you want to prep ahead of time, I'd recommend only doing so for the tequila and lime juice. If you add the ginger beer too soon it'll lose its carbonation.

Can I make these in a batch?

Sure can! Just double/triple/quadruple the ingredients as necessary. But only add the ginger beer right before serving.

Is ginger beer good for you?

I wouldn't go as far as to say it's good for you, but it does have a few benefits. Ginger itself (not necessarily ginger beer) has been used to combat nausea, and may help reduce inflammation. More details here.

Can I use ginger ale instead of ginger beer?

In this instance, I would really urge you to use ginger beer! Ginger ale has a much milder flavor and is much sweeter. If that's something you think you may prefer then try it, but it won't have the same zing.

📖 Recipe

Shot of the finished tequila mule in a copper mug surrounded by ice and limes.

Tequila Mule

This Tequila Mule (aka Mexican Mule) is a delicious, bright, bubbly, spicy, bold cocktail. With just 3 ingredients - tequila, lime juice, and ginger beer – it's easy to put together and very refreshing.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1 serving

Ingredients

  • 1.5 oz blanco tequila
  • 1 oz lime juice
  • 6 oz ginger beer

Instructions

  • Get a copper mug (or glass!) and fill it ¾ of the way with ice.
  • Squeeze the juice out of your lime and add to your glass.
  • Then add your tequila.
  • Finish by topping with ginger beer and give it a quick stir. Enjoy right away!

Nutrition Estimate

Calories: 163kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 13mg | Potassium: 36mg | Fiber: 1g | Sugar: 15g | Vitamin A: 14IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg
Course: Drinks
Cuisine: Mexican
Keyword: Drink, Tequila
Author: Haley

Chocolate Walnut Cake

This delicious Chocolate Walnut Cake is a mash up of moist chocolate cake with a nice nutty flavor from ground walnuts. It's made in one bowl and topped with the most fluffy and luscious homemade chocolate buttercream frosting. It's also a single layer snack cake, so it's easy as can be and perfect for any occasion - holiday, birthday, or really just about any get-together. 

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Ingredients

There really is nothing quite like homemade chocolate cake - and this chocolate walnut cake is made with some relatively simple ingredients:

  • All purpose flour: This is my go-to flour always. Standard and easy to work with. 
  • Granulated sugar: Standard baking white sugar. Both the unsweetened cocoa and the walnuts are on the bitter side, so this balances it out. 
  • Whole milk: Moisture! Whole milk is preferred as it yields a richer texture and flavor. 
  • Vegetable oil: Really any neutral oil works - vegetable, canola, etc. 
  • Eggs: Large eggs are the perfect size. These bind the cake together and gives it moisture. 
  • Vanilla extract: Just a little goes a long way to add more flavor. You could also use vanilla bean paste. 
  • Cocoa powder: Natural unsweetened cocoa powder - not dutch processed. 
  • Baking soda & baking powder: Both of these leavening agents are necessary for the perfect rise. 
  • Espresso powder: Espresso/coffee both compliments and deepens the rich chocolatey flavor. 
  • Ground raw walnuts: Regular plain walnuts - not roasted or salted. Use a food processor to pulse the walnuts to get a fine ground texture.
  • Hot water: Adding hot water "blooms" the espresso to bring the flavor out. 
  • Kosher salt: Always, for balance. 

For the chocolate buttercream:

  • Unsalted butter: Always use unsalted so you can fully control the salt. Room temp is crucial.
  • Unsweetened cocoa powder: To bring the chocolate flavor. 
  • Powdered sugar: Sweetens it up.
  • Vanilla extract: For added flavor.
  • Whole milk: Used to thin it out a little bit to help it get nice and fluffy. 
  • Kosher salt: To balance out the sweetness. 

Step by step instructions

Follow the steps below to make this easy chocolate walnut cake recipe – full recipe with ingredient quantities is in the recipe card at the end of this post.

PREP: Preheat your oven to 350℉. Get your 8x8 baking pan and spray with non-stick spray, and line with parchment paper.

How to make the chocolate cake

Whisking eggs and sugar.

1. Combine the eggs and sugar. In a large mixing bowl, whisk together the large eggs and granulated sugar until light pale yellow. 

Adding vanilla, oil, and milk.

2. Add the remaining wet ingredients (except the water). To the same bowl, whisk in the vanilla extract, vegetable oil, and whole milk. 

Adding cocoa powder, baking powder, baking soda, espresso powder, salt.

3. Add dry ingredients (except flour and walnuts). To the same bowl again, whisk in the unsweetened cocoa powder, baking powder, baking soda, salt, and espresso powder. 

Adding chopped walnuts.

4. Add walnuts. Gently whisk in the walnuts.

Adding flour.

5. Add flour. Whisk in the flour until just combined, with a few flour streaks showing. 

Add the water.

6. Add water. In a steady stream, slowly whisk in the hot water until combined. 

Bake the chocolate walnut cake.

7. Bake! Pour the cake batter into your prepared pan and bake at 350℉ for 20-30 minutes until a tester or tooth pick poked into the center of the cake comes out clean. 

How to make chocolate buttercream

Whip the butter.

8. Start making the buttercream. In a stand mixer with the paddle attachment whip the (room temp!!) butter for about 3 minutes. 

Add the powdered sugar.

9. Add cocoa powder, salt, vanilla, and sugar. Add the cocoa powder, salt, vanilla, and powdered sugar. Slowly (so the powdered ingredients don't fly everywhere) mix in until combined - it will be dry. 

Add the milk and whip until smooth.

10. Add the milk. Finish it off with the milk and whip until smooth and fluffy.

Frost the cake.

11. Frost the cake. Spread on the frosting over the top of the cake and sprinkle with chopped walnuts for an added crunch.

Tips and tricks

  • Use a food processor to grind the walnuts.
  • Use a stand mixer, hand mixer, or mix by hand. I like to use a stand mixer for ease, but it's not necessary. 
  • Use raw walnuts. Not roasted, not salted, just regular raw walnuts.
  • Use room temperature ingredients. This helps make sure that they all combine together really seamlessly for the best cake. It's especially important for the buttercream because the butter won't whip the same if it's cold. More on why this is important here. 
  • Don't over mix. I know I mentioned it in the directions, but it's really important to not over mix the cake, it will make it it tough and over work the gluten. 
  • Test the cake when it's almost done baking. Everyone's oven is different, so to ensure you don't over bake the cake, start checking it at 20 minutes. use a toothpick or cake tester - if it comes out dry with a few crumbles, the cake is ready. 
  • Test your leavening ingredients. To make sure your leavening ingredients (baking powder / baking soda) are still active, test them! For baking soda, add a bit to a bowl and put in a few drops of an acid (citrus juice, vinegar). If it bubbles, it's active.
    • For baking powder, add a bit to a bowl and add a little boiling water. If it bubbles, it's active. 

Recipe modifications

  • Use milk alternatives such as almond milk or oat milk instead of the whole milk
  • Use 2% milk
  • Use almonds or pecans instead of walnuts 
  • Serve with a scoop of vanilla ice cream as opposed to chocolate buttercream frosting
  • Use a mild olive oil instead of neutral oil 

Storage

Store the cake in an airtight container at room temp for up to 3 days, or in the fridge for up to 5. 

You can also freeze this cake - wrap it tightly in plastic wrap and it's good for up to 3 months. 

FAQs

Why did my cake not rise?

If you used the proper amount of baking soda and baking powder, it's most probable that your cake didn't rise because of old leavening ingredients. If these have been open for more than 4-6 months, they need to be replaced. 

What does the espresso do in chocolate cake?

Espresso and coffee really help bring out and maximize the chocolate flavor in cakes. You don't taste the espresso at all (I personally do not like coffee, but love this cake). 

What's the difference between chocolate fudge cake and chocolate cake? 

The texture! Chocolate fudge cake has a thicker consistency and usually uses chocolate chips/bar of chocolate in the batter. 

Can I make this into a round cake or a loaf cake? 

Yes! You can easily make this a 8x8 round cake (baking time would be the same), or a loaf cake (baking time would be a bit longer - closer to 40-50 minutes).

What's the difference between unsweetened cocoa powder and dutch processed cocoa powder?

Natural / unsweetened cocoa powder is naturally a bit acidic, it's what gives that sharp chocolate flavor. Dutch processed is as it sounds - slightly processed to remove some of the acidity. Thus, it has a smoother more mellow flavor. More on this here. 

More cake recipes

📖 Recipe

Finished cake with buttercream and topped with walnuts.

Chocolate Walnut Cake

This delicious Chocolate Walnut Cake is a mash up of moist chocolate cake with a nice nutty flavor from ground walnuts. It's made in one bowl and topped with the most fluffy and luscious homemade chocolate buttercream frosting. It's also a single layer snack cake, so it's easy as can be and perfect for any occasion - holiday, birthday, or really just about any get-together. 
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 9 servings

Ingredients

For the cake

  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup whole milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon espresso powder
  • ½ cup ground walnuts
  • 1 cup all purpose flour
  • ½ cup boiling water

For the chocolate buttercream

  • ½ cup unsalted butter room temp
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 ½ cups powdered sugar more or less to taste
  • 2 tablespoon whole milk

Instructions

To make the cake

  • Preheat your oven to 350℉ and line and spray a 8x8 baking pan.
  • In a large mixing bowl, whisk together the eggs and granulated sugar until light pale yellow.
  • To the same bowl, add the whole milk, vegetable oil, and vanilla extract and whisk to combine.
  • To the same bowl again, whisk in cocoa powder, baking powder, baking soda, salt, and espresso powder.
  • Gently whisk in the ground walnuts.
  • Then whisk in the flour until just combined. Do not over mix! It's ok to see a few streaks of flour because you're going to whisk a bit more when adding the water.
  • Lastly, in a steady stream, slowly whisk in the boiling water until combined.
  • Pour the batter into your prepped 8x8 baking pan and bake at 350℉ for 20-30 minutes until a cake tester or tooth pick comes out clean.
  • When the cake is done baking, let it sit in the pan for a few minutes, then transfer to a wire rack to cool to room temp.

To make the chocolate buttercream

  • While the cake is baking, in a mixer with a paddle attachment whip the (room temp!!) butter for about 3 minutes.
  • Add in the cocoa powder, salt, and vanilla. Whip again until combined, then add in the powdered sugar.
  • Once that's combined (it will look dry), add in the milk and whip again until smooth and fluffy - a few more minutes.

To finish the cake

  • Once the cake Is at room temp dollop on the frosting and spread it around evenly. Top with chopped walnuts (optional), and serve!

Notes

  • Use a food processor to grind the walnuts.
  • Use a stand mixer, hand mixer, or mix by hand. I like to use a stand mixer for ease, but it's not necessary. 
  • Use raw walnuts. Not roasted, not salted, just regular raw walnuts.
  • Use room temperature ingredients. This helps make sure that they all combine together really seamlessly for the best cake. It's especially important for the buttercream because the butter won't whip the same if it's cold. More on why this is important here. 
  • Don't over mix. I know I mentioned it in the directions, but it's really important to not over mix the cake, it will make it it tough and over work the gluten. 
  • Test the cake when it's almost done baking. Everyone's oven is different, so to ensure you don't over bake the cake, start checking it at 20 minutes. use a toothpick or cake tester - if it comes out dry with a few crumbles, the cake is ready. 
  • Test your leavening ingredients. To make sure your leavening ingredients (baking powder / baking soda) are still active, test them! 
    • For baking soda, add a bit to a bowl and put in a few drops of an acid (citrus juice, vinegar). If it bubbles, it's active.
    • For baking powder, add a bit to a bowl and add a little boiling water. If it bubbles, it's active. 

Nutrition Estimate

Calories: 499kcal | Carbohydrates: 59g | Protein: 6g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 329mg | Potassium: 197mg | Fiber: 3g | Sugar: 43g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: cake, Chocolate
Author: Haley