Spring Recipes | Browse Delicious & Easy Spring Recipe Ideas https://therecipecritic.com/spring-recipes/ Tried and True Recipes for Families | Food Blog Thu, 13 Jun 2024 12:04:02 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png Spring Recipes | Browse Delicious & Easy Spring Recipe Ideas https://therecipecritic.com/spring-recipes/ 32 32 53477294 Sheet Pan Teriyaki Chicken With Vegetables https://therecipecritic.com/sheet-pan-teriyaki-chicken-with-vegetables/ https://therecipecritic.com/sheet-pan-teriyaki-chicken-with-vegetables/#comments Thu, 13 Jun 2024 12:00:00 +0000 http://therecipecritic.com/?p=20088 This sheet pan teriyaki chicken with vegetables is a family favorite! It’s loaded with tender chicken and veggies that get…]]>

This sheet pan teriyaki chicken with vegetables is a family favorite! It’s loaded with tender chicken and veggies that get tossed in a homemade teriyaki sauce. A one pan dinner recipe that is super easy to throw together.

Sheet pan meals are perfect for busy weeknights! Everything is cooked on one pan and clean up is a breeze. Try some of our favorites like this Cajun shrimp and sausage, this tasty cashew chicken, or these cheddar pork chops.

Top view of sheet pan teriyaki chicken with vegetables.

Sheet Pan Teriyaki Chicken With Vegetables

This sheet pan teriyaki chicken with vegetables will be a go-to meal for your family because everyone will love it! Everything is cooked and served on one pan making this so easy. The sweet and sticky sauce coats the tender chicken and vegetables and every bite is flavor-packed. Serve it over rice or noodles and watch your family come back for seconds. I am always able to sneak in any kind of vegetables because the homemade teriyaki sauce steals the show!

Sheet pan dinners are the answer to when you don’t know what to make! They are practically effortless and you can have the entire dinner done all at once. It truly is one of easiest most practical dinners to make. And don’t forget you can use the sheet pan method to make nachos and fajitas.

Ingredients Needed

Making your own teriyaki sauce for this sheet pan teriyaki chicken and vegetables is the best way to get the most flavor. Its easy to make so keep it this recipe on hand to use in other recipes like stir fry.

  • Soy Sauce: This umami sauce creates the base for the teriyaki sauce. It’s a must.
  • Brown Sugar: Gives the teriyaki sauce it’s sweet flavor!
  • Sesame Oil: This is a finishing oil, so it will go perfectly as drizzle over the vegetables too.
  • Garlic cloves: Mince the garlic so it will release the flavor.
  • Grated ginger: Use fresh ginger for the best punch of flavor.
  • Cornstarch: Thickener for the sauce.
  • Water: You will mix this with the cornstarch so it will dissolve.
  • Salt and black pepper: to taste
  • Skinless chicken breasts: cut in half lengthwise (about 1 1/2 pounds)
  • Broccoli Florets: about 2 bunches
  • Sliced carrots: Use big carrots that you cut yourself, they will be more flavorful than baby carrots.
  • Red Onion: Feel free to slice or chop the red onion. Green onion would also be delicious!
  • Red Bell Pepper: Sliced red bell pepper adds a sweet crunch of texture. Any variety of bell peppers would work.
Ingredients labeled to make sheet pan chicken teriyaki with vegetables.

Sheet Pan Teriyaki Chicken With Vegetables Recipe

The best part about this dish is how little effort it takes, plus you’ve got one amazing meal your entire family will love! Enjoy it alone or serve it over your favorite rice or noodles. Either way, you choose, this sheet pan recipe is much easier and healthier than takeout!

  1. Prepare: Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
  2. Combine the Sauce Ingredients and Bring to a Boil: Add the soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and water to a medium saucepan and bring to a boil over medium heat.
  3. Simmer the Sauce: Reduce the heat and simmer for about five minutes, until the sauce has thickened.
  4. Prepare the Chicken and Vegetables: Meanwhile, cut the chicken into 1-inch pieces and lay in the center of the sheet pan. Toss the vegetables with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.
  5. Bake: Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
  6. Toss With Remaining Sauce and Serve: Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.
First photo of chicken cut into pieces.
Cut up the chicken into bite-sized pieces.
Second photo of vegetable cut and drizzled with oil.
Drizzle vegetables with oil.
Third photo of the sauce in a saucepan.
Prepare the teriyaki sauce on the stove.
Fourth photo of the vegetables and chicken on the sheet pan.
Spread the veggies and chicken on the sheet pan and drizzle with teriyaki sauce

Tips and Variations For Sheet Pan Teriyaki Chicken With Vegetables

This sheet pan recipe is one of the easiest ways to feed your family. Make it just the way they like it by using any vegetables you have on hand. You are going to love how fast this is to make!

  • Chicken: This recipe calls for chicken breasts but you can use chicken thighs. The chicken breasts should be the same size and thickness so that they cook evenly.
  • Prep Ahead of Time: This is a great recipe to even marinate the ingredients in the sauce for that added flavor. After preparing it ahead of time you will want to leave it in the refrigerator overnight. I would recommend baking it within 24-48 hours of preparing it.
  • Vegetables: Experiment with any vegetables your family likes! Try asparagus, cauliflower, green beans, mushrooms, or snap peas. So many options!
  • More Add-Ins: I love adding delicious textures like water chestnuts, bamboo shoots, or edamame!
Close view of sheet pan teriyaki chicken with vegetables with a wood spatula.

Storing Leftovers

This sheet pan teriyaki chicken with vegetables makes delicious leftovers for lunch the next day. It’s also great for meal prep! Follow my steps below for storing and reheating leftovers.

  • In the Refrigerator: Store leftovers in the refrigerator in an airtight container for up to 5 days.
  • To Reheat: Reheat in the microwave for 2 minutes before stirring it around and heating it for an additional 1-2 minutes, until fully heated. Try to avoid overheating the chicken or it will end up rubbery.
  • In the Freezer: Freeze the chicken in one bag and the vegetables in another. Add the sauce to a small bag and store all of them in a large freezer bag or in an airtight container.
  • To Cook From Frozen: You can cook everything directly from frozen, but it will leave some extra liquid in the pan. For the chicken to be fully cooked from frozen you should anticipate an extra 5-10 minutes of cooking time. If you have time, I recommend thawing the chicken and sauce in the refrigerator overnight before cooking, though you can use the vegetables frozen or thawed.
Top view of sheet pan teriyaki chicken and vegetables in a bowl over rice.

More Teriyaki-Flavored Recipes

Print

Sheet Pan Teriyaki Chicken and Vegetables

This sheet pan teriyaki chicken with vegetables is a family favorite! It's loaded with tender chicken and veggies that get tossed in a homemade teriyaki sauce. A one pan dinner recipe that is super easy to throw together.
Course Dinner
Cuisine Asian American
Keyword baked teriyaki chicken, sheet pan teriyaki chicken
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 250kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
  • Add the soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and water to a medium saucepan and bring to a boil over medium heat.
  • Reduce the heat and simmer for about five minutes, until the sauce has thickened.
  • Meanwhile, cut the chicken into 1-inch pieces and lay in the center of the sheet pan. Toss the vegetables with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.
  • Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
  • Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.

Video

Notes

Updated on June 13, 2024
Originally Posted on April 27, 2019

Nutrition

Calories: 250kcal | Carbohydrates: 29g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 3382mg | Potassium: 795mg | Fiber: 3g | Sugar: 18g | Vitamin A: 6587IU | Vitamin C: 83mg | Calcium: 69mg | Iron: 2mg

]]> https://therecipecritic.com/sheet-pan-teriyaki-chicken-with-vegetables/feed/ 21 20088 Memorial Day Menu Plan https://therecipecritic.com/memorial-day-menu-plan/ https://therecipecritic.com/memorial-day-menu-plan/#respond Fri, 24 May 2024 12:00:00 +0000 https://therecipecritic.com/?p=258898 This Memorial Day Menu Plan makes holiday planning a breeze! I’ve even included a shopping list, so you can spend…]]>
Print the shopping list

This Memorial Day Menu Plan makes holiday planning a breeze! I’ve even included a shopping list, so you can spend less time organizing and more time celebrating!

I love any excuse for a celebration with food! These Fall off the Bone Slow Cooker Ribs and Cherry Pie Bars are a hit at every party!

Easy Memorial Day Menu

I absolutely love hosting parties, but the food can be stressful! Knowing what to buy and what to make is the hardest part. I wanted to pass all of my food party prep along to you so that you can skip that step and go straight to celebrating! This Memorial Day menu plan has a few options for main entrees, sides, and even dessert! One of them even uses a slow cooker so it free’s up your grill! You can click here to find a roundup of more delicious potluck recipes.

Print meal plan and shopping list

How Many Does This Feed

Each recipe on this Memorial Day meal plan is meant to feed about 6 adults so if you are making all of them, this amount of food should easily be able to feed about 15+ people. More if its a combination of adults and kids!

The Best Burger & Secret Sauce Recipe

5 from 2 votes
Get ready for the ultimate burger experience topped with my irresistible Secret Sauce. The flavor packed into this burger is a delicious twist on a classic favorite.
View Recipe

Slow Cooker Ribs

4.93 from 13 votes
These Slow Cooker ribs are going to melt in your mouth and fall off the bone! They are cooked low and slow so they are perfectly tender and then covered in a sauce that's absolutely to die for!
View Recipe
close-up of grilled corn

Easy Grilled Corn

Grilled Corn is a family favorite! It's so easy to make this incredibly delicious side dish that you'll have on repeat all summer long.
View Recipe

BLT Avocado Pasta Salad

5 from 2 votes
BLT avocado pasta salad is fresh and crisp romaine lettuce tossed in bacon, tomato, pasta, and avocado. Topped with a creamy dressing and sprinkled with feta cheese this is one amazing salad!
View Recipe

Red White and Blue Cheesecake Salad

Introducing the red, white, and blue cheesecake salad, a delightful and patriotic summer fruit salad that combines the vibrant flavors of strawberries and blueberries with creamy cheesecake and fluffy marshmallows. It's super easy to throw together and a hit at every potluck!
View Recipe

Cherry Pie Bars

Cherry pie in the best form possible: cherry pie bars! You can whip up a whole pan of these bars in minutes using cherry pie filling. They're pretty, easy to make, and always a hit to serve!

Each recipe on this meal plan is meant to feed about 6 adults so if you are making all of them, this amount of food should easily be able to feed about 15+ people. More if its a combination of adults and kids!

CLick here for the free printable with shopping list

More Desserts for Memorial Day

You can never go wrong with having too many desserts at your party! Here are a few more favorites that you can try out!

]]> https://therecipecritic.com/memorial-day-menu-plan/feed/ 0 258898 No Bake Snickers Bar Pie https://therecipecritic.com/no-bake-snickers-bar-pie/ https://therecipecritic.com/no-bake-snickers-bar-pie/#comments Thu, 16 May 2024 12:00:00 +0000 http://therecipecritic.com/?p=18353 No Bake Snickers Bar Pie is one of the easiest and most delicious no bake pies that you make. You…]]>

No Bake Snickers Bar Pie is one of the easiest and most delicious no bake pies that you make. You will love the Snickers pieces in every bite!

If you are obsessed with snickers like I am be sure to try Homemade Snickers Bars, Snickers Cheesecake Bars,  Snickers Brownies.

A slice of no bake snickers bar pie being removed from the pie pan.

Reasons Why You’ll LOVE This Recipe!

  • Easy: No baking required for this recipe! It’s perfect for a summer dessert!
  • You can use a store-bought crust: Want to make this pie even easier? Buy a store bought graham cracker crust. Then, this No-Bake Snickers Pie can be whipped together in 10 minutes. Then, just put it in the fridge to chill and you are done!

Ingredients in No-Bake Snickers Pie

This pie can be put together in 10 minutes. That’s it! The filling is a cool and creamy peanut butter cheesecake that is packed with flavor. Check out the recipe card at the bottom of the post for all of the exact measurements.

  • Cream cheese: This creates the smooth and tangy filling for the pie.
  • Chunky peanut butter:  mixed with the cream cheese, this is what brings on that classic snickers flavor.
  • Powdered sugar:  The powdered sugar adds in some sweetness to balance out the tang in the cream cheese. It also makes it so that the filling stays nice and smooth.
  • Cool whip: Make sure that your cool whip isn’t frozen! If it is, you need to thaw it to room temperature so that it mixes into the filling without any lumps.
  • Snickers Bars: Cut up snickers bars go into the filling and you will also sprinkle some on top as a garnish!
  • Graham cracker pie crust:  You can make this from scratch (instructions are on the recipe card) or you can skip this step and just buy one pre-made at the store!
A top view of the ingredients for the crust, labeled.
A top view of the ingredients for the pie filling, all individually labeled.

How to Make No Bake Snickers Bar Pie

This pie will be the biggest hit wherever it goes. And it is perfect for upcoming gatherings because it is so easy to make!

  1. Make the Crust: Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix until combined. It should resemble damp sand. (You can also use a pre-made crust instead). 
  2. Press into Pan: Press the mixture evenly into a 9-inch pie pan, going all the way up the sides. Use your fingers or the bottom of a flat measuring cup or glass to really pack the crumbs together. Chill the crust in the refrigerator while you prepare the filling. 
  3. Make Filling: Add the cream cheese, peanut butter, and sugar to a large bowl and beat with a hand mixer or a stand mixer fitted with a paddle attachment until well combined. 
  4. Fold and Garnish: Fold in the whipped topping, followed by the chopped Snickers, reserving a few of the Snickers for garnishing the top. 
  5. Add Filling to Crust: Spread the filling evenly in the chilled pie shell and top with the reserved Snickers and chopped peanuts.
  6. Chill: Chill for at least 3 hours.
  7. Add sauce: Drizzle with caramel sauce before serving.
Graham cracker crumbs in a glass bowl.
Combine the graham crackers, butter, and sugar.
A crust being pressed into a pie pan with a measuring cup.
Press the crust into a pie dish and chill.
Cream cheese, peanut butter and powdered sugar in a glass bowl.
Combine cream cheese, peanut butter, & powdered sugar.
Whipped Topping being added into the bowl of ingredients.
Fold in the whipped topping.
Chopped snickers bar being added into the glass bowl of filling for the no bake snickers bar pie.
Stir in the chopped Snickers bar.
Filling for the no bake snickers bar pie being added to the pie crust.
Spread into the prepared pie crust and chill.

Substitutes and Variations for No Bake Snickers Bar Pie

The best part about making pies at home is that you can switch them up! Here are a few ideas on different variations for this no bake snickers bar pie:

  • Change the crust: Use an Oreo or chocolate graham cracker crust instead of a regular graham cracker crust.
  • Add sauce: Drizzle chocolate sauce and caramel sauce over the top before serving. For some extra flavor, add caramel sauce on top of the crust and spread it on the crust before layering on the filling.
  • Add peanuts: Add 1/3 cup chopped peanuts to the filling along with the snickers pieces.
A top view of no bake snickers bar pie.

Storage Tips

Since this no bake snickers bar pie is best when you have time to chill it in the fridge, it is great to make ahead of time!

  • In the Refrigerator: Once your pie is assembled, let it chill in the refrigerator for 2-3 hours. If you want to store it longer, make sure that it’s covered in an airtight container (I like to use these for my pies) and it will last 3-4 days.
  • In the Freezer: Stored in an airtight container, this will stay good in the freezer for at least a month. Let it thaw for a few hours in the refrigerator before serving.
A slice of no bake snicker bar pie on a black plate.

More Delicious No Bake Pies

Print

No Bake Snickers Bar Pie

This is one of the easiest and most delicious no bake pies that you make. You will love the snickers pieces in every bite!
Course Dessert
Cuisine American
Keyword no bake pie, no bake snickers bar pie, no bake snickers pie, snickers bar pie, snickers dessert
Prep Time 25 minutes
Chill 3 hours
Total Time 3 hours 25 minutes
Servings 8 servings
Calories 512kcal
Author Alyssa Rivers

Ingredients

Crust

Snickers Filling

Instructions

Crust

  • Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix until combined. It should resemble damp sand. (You can also use a pre-made crust instead).
  • Press the mixture evenly into a 9-inch pie pan, going all the way up the sides. Use your fingers or the bottom of a flat measuring cup or glass to really pack the crumbs together.
  • Chill the crust in the refrigerator while you prepare the filling.

Snickers Filling

  • Add the cream cheese, peanut butter, and sugar to a large bowl and beat with a hand mixer or a stand mixer fitted with a paddle attachment until well combined.
  • Fold in the whipped topping, followed by the chopped Snickers, reserving a few of the Snickers for garnishing the top.
  • Spread the filling evenly in the chilled pie shell and top with the reserved Snickers and chopped peanuts. Chill for at least 3 hours.
  • Drizzle with caramel syrup before serving.

Video

Notes

Originally posted on May 5, 2016
Updated on May 16, 2024

Nutrition

Calories: 512kcal | Carbohydrates: 45g | Protein: 8g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 385mg | Potassium: 220mg | Fiber: 2g | Sugar: 34g | Vitamin A: 757IU | Vitamin C: 0.004mg | Calcium: 72mg | Iron: 1mg

Tips for making Snickers Pie

  • You can make your own graham cracker crumbs by pulsing 12 whole graham crackers in a food processor or blender until fully blended. Or you can crush the crackers by hand by placing them in a large ziplock bag and using a rolling pin until you have fine crumbs.
  • To use real whipped cream instead of whipped topping, whip 1 1/2 cups of cold heavy whipping cream and 3 tablespoons of powdered sugar to medium-stiff peaks. Use in place of the whipped topping in the recipe card.
]]> https://therecipecritic.com/no-bake-snickers-bar-pie/feed/ 33 18353 Blueberry Lemon Upside-Down Cake https://therecipecritic.com/blueberry-lemon-upside-cake/ https://therecipecritic.com/blueberry-lemon-upside-cake/#comments Mon, 13 May 2024 12:00:00 +0000 http://therecipecritic.com/?p=12013 Be prepared to fall in love with this blueberry lemon upside-down cake! A delicious and moist lemon sponge cake bursting…]]>

Be prepared to fall in love with this blueberry lemon upside-down cake! A delicious and moist lemon sponge cake bursting with juicy caramelized blueberries on top!

There is something so fun about an upside-down cake! They’re always beautiful, full of fruit, and always extra moist! Try some more of our favorite upside-down cakes, like this pineapple, peach, or this delicious caramel apple version!

Close view of a slice of blueberry lemon upside-down cake.

Reasons to Make This Cake!

  • Easy AND Elegant: Don’t be intimidated, this cake is much easier than it looks and so elegant to serve.
  • Bursting with Flavors: Blueberry lemon HEAVEN…the combination is incredible!
  • You Will LOVE It: I can’t even describe how delicious this cake is. It’s my all-time favorite cake…I just know you’ll love it!

Blueberry Lemon Upside-Down Cake

I’ve always loved a classic upside-down cake but this blueberry lemon version BLEW me away! First the cake…it’s bursting with lemon zest AND lemon extract, so you know the zingy flavors are on point. Then comes the fresh blueberry topping. The plump sweet blueberries melt into the moist lemon cake as it bakes and every bite is pure heaven. This is an easy and impressive dessert and everyone will devour this blueberry lemon upside-down cake!

Blueberry and lemon are the perfect pairing of flavors! If you love this flavor combination like I do, then try this yummy bread, this pound cake, or these fun cookies.

Ingredients Needed

This blueberry lemon upside-down cake is a work of art! Anyone can make it as long as you stick to this ingredients list. Check out the recipe card at the bottom of the post for exact measurements.

Blueberry Topping

  • Unsalted Butter: The butter melts into the berries and the cake as it bakes and is so yummy!
  • Sugar: Adds sweetness and caramelizes as it heats.
  • Lemon Juice and Zest: Fresh lemon juice and zest are a must!
  • Blueberries: I love using fresh blueberries, but you can use frozen ones!
Ingredients labeled to make the blueberry topping.

Lemon Cake

  • All-Purpose Flour: The base of the dry ingredients.
  • Baking Powder: This helps the cake to rise and get that soft texture.
  • Salt: Enhances the flavors and sweetness of the cake.
  • Butter: Use softened butter! It makes your cake moist and delicious!
  • Sugar: Use granulated sugar for this cake.
  • Eggs: Adds moisture and structure to the cake.
  • Lemon Zest: This brightens the lemony flavors in the cake!
  • Vanilla Extract: Adds sweetness and flavor.
  • Lemon Extract: The extra zing of lemon extract makes this the BEST lemon cake.
Ingredients labeled to make the cake for the blueberry lemon upside-down cake.

Blueberry Lemon Upside-Down Cake Recipe

This cake takes a few steps but it’s pretty easy and SO worth it! I walk you through the recipe with detailed instructions and pictures because I want this recipe to be a success. Trust me, you’ll want to make it again and again!

Blueberry Topping

  1. Preheat/ Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Spray the bottom and sides of a 9-inch round cake pan with non-stick cooking spray and set aside.
  2. Cook the Lemon Butter Mixture: In a small saucepan add the butter, sugar, lemon zest, and lemon. Cook for about 2 minutes until the mixture starts to bubble. 
  3. Add the Blueberries: Add in the blueberries and stir to combine. 
  4. Pour the Blueberry Mixture Into the Prepare Pan: Pour the blueberry mixture into the bottom of the prepared pan.
First photo of butter, sugar, lemon juice and zest in a saucepan.
Heat the butter, sugar, lemon zest, and lemon. Cook for 2 minutes.
Second photo of the blueberries adding to the lemon sauce.
Add the fresh blueberries.
Third photo of the blueberries stirring into the sauce.
Stir the blueberries into the lemon sauce.
Fourth photo of the blueberry and sauce mixture in the bottom of the pan.
Pour the blueberry mixture into the bottom of the prepared pan.

Lemon Cake

  1. Combine the Dry Ingredients: In a medium-sized mixing bowl whisk together the flour, baking powder, and salt then set aside.
  2. Beat the Butter and Sugar: Beat together the butter and sugar in a stand mixer or with an electric hand mixer. Beat together until fluffy about 2 minutes.
  3. Add the Eggs, Lemon Zest, and Extracts: Add in the eggs one at a time, followed by the lemon zest, vanilla, and lemon extract. 
  4. Add in the Dry Ingredients: Add in the dry ingredients continue to mix until combined.
  5. Spread Cake Batter on the Blueberry Mixture: Spread the batter on top of the blueberry mixture.
  6. Bake: Bake for 45-50 minutes or until the cake is firm to the touch. 
  7. Rest, Flip, and Serve: Let the cake rest for 10 minutes, then carefully flip it over on a plate. Serve this blueberry lemon upside-down cake with fresh whipped cream on top!
First photo of the wet ingredients mixed.
Beat the butter and sugar until fluffy, then mix in the eggs.
Second photo of the zest and extracts added.
Mix in the lemon zest and extracts.
Third photo of the dry ingredients mixed in.
Add in the dry ingredients and mix.
Fourth photo of the cake batter spread on the blueberry mixture.
Spread the batter on top of the blueberry mixture and bake.

Tips For Flipping Blueberry Lemon Upside-Down Cake

The reveal of your beautiful upside-down cake can make anyone nervous, but don’t you worry! My tips for turning your delicious cake upside-down will help you feel more confident.

  • Grease the Pan: Spray the pan well with non-stick cooking spray to ensure the cake will release. I find it works well and that parchment paper isn’t necessary.
  • Slightly Cool: DO NOT completely cool the cake. Let it sit on the counter for about 15 minutes. The cake needs to have a little warmth because it will slide out of the pan easier.
  • Knife: Gently run a knife around the edges of the cake to loosen the sides from the pan before flipping.
  • Use a Plate: Place a large plate or serving platter on top of the cake pan. Make sure it is on the right side! Place one hand on top of the plate then your other hand under the cake pan.
  • Quickly and Gently: The movement to flip the cake should be quick but gentle! Flip both the cake and the plate over together in one motion. Once flipped, lightly tap the top of the cake pan to help release any berries. Slowly lift the cake pan and your beautiful blueberry lemon upside-down cake is revealed!
Top view of blueberry lemon upside-down cake on a platter with whipped cream.

Storing Leftover Cake

I love leftover desserts! This blueberry lemon upside-down cake is best served fresh and slightly warm. If you happen to have a few slices left over, then store them for later!

  • In the Refrigerator: Place leftover cake in an airtight container then store in the refrigerator for 2-3 days.
Close view of a slice of blueberry lemon upside-down cake on a plate.

More Delicious Blueberry Recipes

Print

Blueberry Lemon Upside-Down Cake

Be prepared to fall in love with this blueberry lemon upside-down cake! A delicious and moist lemon sponge cake bursting with juicy caramelized blueberries on top!
Course Dessert
Cuisine American
Keyword blueberry lemon upside down cake, upside down cake recipes
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 Servings
Calories 427kcal
Author Alyssa Rivers

Ingredients

Blueberry Topping

Lemon Cake

Instructions

Blueberry Topping

  • Preheat the oven to 350 degrees Fahrenheit. Spray the bottom and sides of a 9-inch round cake pan with non-stick cooking spray and set aside.
  • In a small saucepan, add the butter, sugar, lemon zest, and lemon. Cook for about 2 minutes until the mixture starts to bubble.
  • Add in the blueberries and stir to combine.
  • Pour the blueberry mixture into the bottom of the prepared pan.

Lemon Cake

  • In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt then set aside.
  • Beat together the butter and sugar in a stand mixer or with an electric hand mixer. Beat together until fluffy about 2 minutes.
  • Add in the eggs one at a time, followed by the lemon zest, vanilla, and lemon extract.
  • Add in the dry ingredients and continue to mix until combined.
  • Spread the batter on top of the blueberry mixture.
  • Bake for 45-50 minutes or until the cake is firm to the touch.
  • Let the cake rest for 10 minutes and then carefully flip it over on a plate. Serve with fresh whipped cream on top!

Notes

Updated on May 13, 2024
Originally Posted on March 08, 2015

Nutrition

Calories: 427kcal | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 255mg | Potassium: 162mg | Fiber: 2g | Sugar: 42g | Vitamin A: 615IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 2mg
]]> https://therecipecritic.com/blueberry-lemon-upside-cake/feed/ 8 12013 Creamy Cucumber Salad https://therecipecritic.com/creamy-cucumber-salad/ https://therecipecritic.com/creamy-cucumber-salad/#comments Wed, 08 May 2024 12:00:00 +0000 https://therecipecritic.com/?p=62450 Creamy Cucumber Salad is a delicious and refreshing side dish. All it takes is a handful of fresh simple ingredients…]]>

Creamy Cucumber Salad is a delicious and refreshing side dish. All it takes is a handful of fresh simple ingredients and 15 minutes. This is the perfect addition to your next summer barbecue!

Cool and refreshing recipes are a necessity this time of year and this Creamy Cucumber Salad hits the spot and is a great side to Grilled Honey Balsamic Chicken, this favorite Perfectly Juicy Grilled Steak, and or my Grilled Spinach and Herb Stuffed Pork Chops.

Creamy cucumber salad in a bowl.

Reasons to Try This Salad!

  • Easy to make: This salad comes together in less than 15 minutes!
  • Healthy AND delicious: This creamy cucumber salad uses fresh ingredients and the dressing is made from Greek yogurt.
  • Goes with everything: Want a salad that you can pair with just about any main dish? This is it!

Ingredients in Creamy Cucumber Salad

Even though the name of it says creamy, that doesn’t mean it’s unhealthy! This recipe uses Greek yogurt as the base of the dressing and added with all of the seasonings, it is packed with flavor!

  • English cucumbers: Adds crunch and freshness.
  • Red onion: Gives color and a slightly sweet flavor.
  • Plain Greek yogurt: Makes the dressing creamy and healthier than dressings that use mayo!
  • Fresh dill: Adds a herby taste.
  • Red wine vinegar: Adds a tangy kick.
  • Lemon juice: Gives a citrusy flavor.
  • Garlic: Adds a savory taste.
  • Kosher salt: Enhances all of the flavors in the salad.
  • Fresh cracked pepper: This adds a bit of spice.
The top view of ingredients in individual glass bowls laid out on a counter and labeled.

How to Make Creamy Cucumber Salad?

Throw this together in less than 15 minutes and this salad will be your new go-to recipe!

  1. Cut Veggies: Thinly slice the cucumber and onion and add them to a large bowl. 
  2. Make Dressing: In a separate small bow, whisk together the greek yogurt, dill, red wine vinegar, lemon juice, garlic, pepper, and salt. 
  3. Combine: Pour the dressing over the cucumber and onion and stir to coat everything well. Serve fresh!

How to Keep Cucumber Salad from Getting Watery

To keep cucumber salad from getting watery, start by sprinkling salt on the sliced cucumbers and letting them sit for about 10-15 minutes. Then, rinse them under cold water and pat them dry with paper towels. This removes extra moisture.

Dressing ingredients in a glass bowl.
Add dressing ingredients to bowl.
Dressing ingredients mixed with a whisk.
Whisk to combine.
Dressing poured over cucumbers, ready to combine.
Add dressing to veggies.

Which Cucumbers to Use in Creamy Cucumber Salad?

  • English cucumbers: These are preferred because the seeds are smaller. The large seeds in a slicing cucumber cause them to be more bitter. Also, the skin on English cucumbers are thinner, eliminating the need to peel the cucumber.
  • Regular slicing cucumbers: If you do, I recommend using smaller cucumbers or fresh home grown (or from the farmers market) so that you are using ones that aren’t bitter. If the skin is thick on the cucumbers you can go ahead and peel them.
All of the ingredients for creamy cucumber salad being stirred in a glass bowl.
Stir to combine

How to Store Leftovers

To store any leftover Creamy Cucumber Salad, put it in a container with a lid and keep it in the fridge. It’s tastiest if eaten within 1-2 days. Just give it a little stir before you have it again to make sure the dressing is spread evenly.

A close up of creamy cucumber salad.

More Refreshing Salad Recipes

Print

Creamy Cucumber Salad

Creamy Cucumber Salad is a delicious and refreshing side dish. All it takes is a handful of fresh simple ingredients and 15 minutes. This is the perfect addition to your next summer barbecue!
Course Side Dish
Cuisine American
Keyword Creamy Cucumber Salad, easy cucumebr salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 31kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Thinly slice the cucumber and onion and add them to a large bowl.
  • In a separate small bow, whisk together the greek yogurt, dill, red wine vinegar, lemon juice, garlic, pepper, and salt.
  • Pour the dressing over the cucumber and onion and stir to coat everything well. Serve fresh!

Video

Notes

Originally Posted on July 22, 2019
Updated on May 8, 2024

Nutrition

Calories: 31kcal | Carbohydrates: 5g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 203mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 116IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 0.4mg

Leftovers Callout Title

Store leftovers in the fridge in an airtight container for up to 3 days. The cucumbers will get soggy the longer you let them sit, this salad is best enjoyed the day it’s made.

Quick Tips Title

  • You can use sour cream in place of the greek yogurt. 
  • If you aren’t a fan of onion you can either chop them smaller or leave them out altogether! green onions are also a good replacement for the red onions.
]]> https://therecipecritic.com/creamy-cucumber-salad/feed/ 4 62450 Lemon Angel Pie https://therecipecritic.com/lemon-angel-pie/ https://therecipecritic.com/lemon-angel-pie/#comments Wed, 24 Apr 2024 12:00:00 +0000 https://therecipecritic.com/?p=254625 Lemon angel pie is a delightful dessert straight from heaven! It has a creamy lemon filling inside a sweet, airy…]]>

Lemon angel pie is a delightful dessert straight from heaven! It has a creamy lemon filling inside a sweet, airy meringue crust, then topped with fresh whipped cream. Every bite is pure bliss!

Lemon lovers get ready! This lemon angel pie immediately won me over and I can’t wait for you to try it. For more lemony goodness, I always recommend these brownies, this cheesecake, or my lemonade pie.

Close view of a slice of lemon angle pie on a serving spatula.

What is Lemon Angel Pie?

Lemon angel pie is light, creamy, and bursting with zingy lemon flavor! The whipped lemon filling pairs perfectly with the sweet and crispy meringue crust. If you ask me, the pie gets its name from the white pillowy crust that resembles clouds. Angel pie is a popular vintage pie recipe that has been around for quite some time! When it first made its debut it was known as a Schaum torte filled with sweetened cream. This lemon version starts with a meringue crust that reminds me of pavlova, and a delicious homemade lemon curd. You will love the combination of fresh flavors and textures. This lemon angel pie is a little slice of heaven!

Everyone loves pie, and this lemon angel pie will forever be requested at holidays and gatherings. Similar to my lemon meringue pie, this sweet and tangy dessert is always a crowd pleaser!

Ingredients Needed

The ingredients to make this lemon angel pie are pretty minimal! Nothing too out of the ordinary, just make sure to have fresh lemons on hand. This is the perfect spring or summer dessert when you want a light sweet treat!

Meringue Crust

  • Egg White: Egg whites are the base of every meringue recipe.
  • Cream of Tartar: Stabilizes the egg whites and creates the peaks.
  • Granulated Sugar: This adds the perfect sweetness to the meringue crust.

Lemon Filling

  • Egg Yolks: The key to making a rich lemon curd recipe.
  • Granulated Sugar: The sweetness in the filling to balance out the tart lemon flavor.
  • Fresh Lemon Juice: Fresh squeezed is always BEST, so skip bottled lemon juice here.
  • Lemon Zest: Zest takes the lemony flavor to the next level, don’t leave it out!
  • Salt: Just a pinch!
  • Unsalted Butter:  Use unsalted room-temperature butter. It helps create a rich filling.

Whipped Cream

  • Heavy Whipping Cream: Cold heavy whipping cream gives the best results.
  • Powdered Sugar: Sweetens the cream!
Ingredients listed to make meringue pie crust.
Ingredients listed to make the lemon filling.
Ingredients listed to make the whipped cream.

Lemon Angel Pie Recipe

This lemon angel pie recipe has a few steps, but it is worth every single bite! Make the crust ahead of time then assemble the pie the next day if you want. Trust me, don’t let the steps intimidate you because this is the most incredible pie!

Meringue Crust

  1. Preheat Oven/ Prepare the Pie Dish: Preheat the oven to 300 degrees Fahrenheit. Spray a 9-inch pie dish with pan spray and set aside.
  2. Beat the Egg Whites: Add the egg whites to the bowl of a stand mixer and beat on high with the whisk attachment until very foamy. Add the cream of tartar and whip on high until soft peaks form.
  3. Add the Sugar and Beat to Form Stiff Peaks: Gradually add in the sugar and beat on high until the meringue is glossy and stiff peaks form, about 5 minutes.
  4. Spread the Meringue in the Pie Dish: Add the meringue to the pie dish and use a large spoon to spread the meringue evenly over the bottom of the dish and up the sides as well to form the crust.
  5. Bake: Bake for 45-50 minutes, until the meringue has puffed up and is turning golden brown.
  6. Cool: Remove the meringue from the oven and let it cool completely. 

Lemon Filling

  1. Whisk the Egg Yolks, Sugar, Lemon Juice, Zest, and Salt: In a medium bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt. 
  2. Heat the Lemon Filling: Heat in the microwave for 4 minutes, stopping every 30 seconds to whisk the mixture well. It will bubble up and thicken as it cooks. 
  3. Cover and Chill: Cover and let the lemon filling chill in the refrigerator until the meringue crust is completely cooled. 

Whipped Cream

  1. Beat the Whipping Cream and Powdered Sugar: Add the whipping cream and powdered sugar to a large bowl. Beat with a hand mixer or the whisk attachment of a stand mixer until you reach medium-stiff peaks.
  2. Fold Half of the Whipped Cream Into the Lemon Filling: Fold a spoonful or two of the whipped cream into the lemon filling to loosen it up (it will firm up a lot as it chills), folding in more and more until half of the whipped cream has been folded in.
  3. Spread the Lemon Filling Into the Crust: Add the lemon cream to the meringue crust and smooth over the top. 
  4. Top With Remaining Whipped Cream and Chill: Top with the remaining whipped cream and cover. Chill for at least 4 hours, or overnight. As it chills the meringue crust will soften. 
  5. Serve: Add fresh lemon zest to the top of the lemon angel pie before serving, if desired.
First process photo of the meringue mixed to form stiff peaks.
Beat the egg whites mixture until soft peaks form.
Second process photo of the meringue spread inside the pie dish.
Spread the meringue into a pie dish and bake.
Third process photo of the lemon filling mixed in a bowl.
Make the lemon filling.
Fourth process photo of whipped cream folded into the lemon filling.
Fold the whipped cream into the lemon filling.
Fifth process photo of the lemon filling being spread into the meringue pie shell.
Spread the lemon filling into pie shell.
Sixth process photo of the remaining whipped cream being spread on top of the lemon angel pie.
Top the pie with whipped topping.

Lemon Angel Pie Tips

Meringue can be tricky so let me remind you of some tips to make it a success! Don’t let it intimidate you because I walk you through all the steps. Trust me, this lemon angel pie is SO worth it!

  • Use Fresh Egg Whites: Fresh egg whites are best! The older the eggs are the less structure the egg whites will have, so they won’t whip up as well. Avoid using carton egg whites.
  • Use Clean Bowls and Utensils: Clean your utensils before making the meringue by wiping down the bowl and whisk with lemon juice or distilled white vinegar. This helps eliminate any lingering fat. Even a tiny bit of fat can prevent egg whites from whipping into a stiff meringue!
  • Tips For Cracking Eggs: Here is a tip when separating the egg yolks from the egg whites. Crack each egg into a small bowl first, then remove the yolk before adding the whites into the mixing bowl. This way if an egg yolk breaks and gets into the whites, you only have to discard one egg instead of all of the separated egg whites. Even the tiniest bit of fat (egg yolks) can ruin a meringue!
  • Whipped Topping Substitute: You can use frozen whipped topping instead of homemade whipped cream for this pie. Substitute one thawed 8-ounce container of whipped topping for the whipped cream. Fold half of it into the lemon filling, then top the pie with the remaining whipped topping.
  • Smooth Filling: If you prefer a smooth lemon filling, you may press the cooked filling through a fine mesh strainer before chilling it.
Close view of the sliced lemon angel pie in the pie dish.

Leftover Lemon Angel Pie

This pie is perfect for making ahead of time! It tastes best when it has time to chill because the crust softens and melts into every bite. Follow my tips below for storing leftovers.

  • In the Refrigerator: Cover gently with plastic wrap and store in the refrigerator for 2-3 days. The fresh whipped cream may deflate a little, so refresh the cream if it needs!
  • Make Ahead: I like to make the crust and lemon curd ahead of time then I can assemble the pie when I’m ready! It’s the perfect dessert to make a day in advance so it has time to chill.
Close view of a slice of lemon pie on a plate with a fork.

More Lemon Desserts to Try

Print

Lemon Angel Pie

Lemon angel pie is a delightful dessert straight from heaven! It has a creamy lemon filling inside a sweet, airy meringue crust, then topped with fresh whipped cream. Every bite is pure bliss!
Course Dessert
Cuisine American
Keyword banana cream pie recipe, gluten free, gluten free pie crust, lemon meringue pie, lemon pie, vintage dessert recipe, vintage recipe
Prep Time 35 minutes
Cook Time 55 minutes
chill time 4 hours
Total Time 5 hours 30 minutes
Servings 8 servings
Calories 419kcal

Ingredients

Meringue Crust

Lemon Filling

Whipped Cream

Instructions

Meringue Crust

  • Preheat the oven to 300 degrees Fahrenheit. Spray a 9-inch pie dish with pan spray and set aside.
  • Add the egg whites to the bowl of a stand mixer and beat on high with the whisk attachment until very foamy. Add the cream of tartar and whip on high until soft peaks begin to form.
  • Gradually add in the sugar and beat on high until the meringue is glossy and stiff peaks form, about 5 minutes.
  • Add the meringue to the pie dish and use a large spoon to spread the meringue evenly over the bottom of the dish and up the sides as well to form the crust.
  • Bake for 45-50 minutes, until the meringue has puffed up and is turning golden brown.
  • Remove the meringue from the oven and let it cool completely.

Lemon Filling

  • In a medium bowl, whisk together the egg yolks, sugar, lemon juice, lemon zest, and salt.
  • Heat in the microwave for 4 minutes, stopping every 30 seconds to whisk the mixture well. It will bubble up and thicken as it cooks.
  • Cover and let the lemon filling chill in the refrigerator until the meringue crust is completely cooled.

Whipped Cream

  • Add the whipping cream and powdered sugar to a large bowl. Beat with a hand mixer or the whisk attachment of a stand mixer until you reach medium-stiff peaks.
  • Fold a spoonful or two of the whipped cream into the lemon filling to loosen it up (it will firm up a lot as it chills), folding in more and more until half of the whipped cream has been folded in.
  • Add the lemon cream to the meringue crust and smooth over the top.
  • Top with the remaining whipped cream and cover. Chill for at least 4 hours, or overnight. As it chills the meringue crust will soften.
  • Add fresh lemon zest to the top of the pie before serving, if desired.

Nutrition

Calories: 419kcal | Carbohydrates: 42g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 51mg | Potassium: 107mg | Fiber: 0.1g | Sugar: 42g | Vitamin A: 1093IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 0.4mg
]]> https://therecipecritic.com/lemon-angel-pie/feed/ 2 254625 Cookie Salad https://therecipecritic.com/cookie-salad/ https://therecipecritic.com/cookie-salad/#comments Mon, 22 Apr 2024 12:00:00 +0000 https://therecipecritic.com/?p=248567 Serve this fun and delicious cookie salad as a dessert or side dish! Everyone will love the sweet fluffy pudding…]]>

Serve this fun and delicious cookie salad as a dessert or side dish! Everyone will love the sweet fluffy pudding base mixed with mandarin oranges, crushed pineapple, and fudge stripes cookies.

This cookie salad is always a hit! The instant pudding powder is the yummiest addition. For more pudding-based treats try my pistachio pudding salad, this Oreo fluff, or my popular stabilized whipped cream!

Top view of cookie salad in a bowl with a wooden serving spoon.

Cookies and salads seem contradictory to each other, but the combination of the two together is perfection in this cookie salad! You’ll love the fluffy pudding and juicy fruit before you even rave about the cookies pieces. The fudge stripes cookies add a sweet texture that takes this fruit salad to the next level! Everyone always questions this cookie salad recipe until they take their first bite. I can’t wait for you to try it!

This is the perfect side dish to bring to your next get-together! No summer barbecue is complete without a creamy, delicious salad. For even more potluck dishes be sure to try ambrosia salad, creamy pea salad, or pineapple fluff!

Ingredients Needed

You only need 6 ingredients to make this easy cookie salad! It’s a quick stop at the grocery store when you need a last-minute dessert or side dish. Follow the recipe card below for exact measurements.

  • Buttermilk: The buttermilk is a MUST in this recipe!
  • Instant Vanilla Pudding: Just the powder! It helps to thicken the salad.
  • Cool Whip: Adds sweetness and fluffiness.
  • Mandarin Oranges: Use canned mandarin oranges to add a sweet juicy texture.
  • Crushed Pineapple: Pineapple tidbits work too! Just be sure to drain them.
  • Fudge Stripe Cookies: Keebler fudge stripes cookies are the best part of this salad! You can chop or crumble the cookies. They also make mini fudge stripes cookies and those would be fun to add instead.
Ingredients labeled to make cookie salad.

This recipe is incredibly easy and fast to prepare! You can even make it ahead of time and then add the cookies right before serving. It’s the perfect dessert salad for any party or potluck.

  1. Mix the Buttermilk and Pudding Powder: In a large bowl, combine the buttermilk and instant vanilla pudding powder. Whisk until combined. The mixture will be thick.
  2. Fold in the Cool Whip: Fold in the Cool Whip.
  3. Add the Mandarin Oranges and Pineapple: Gently stir in the drained mandarin oranges and crushed pineapple.
  4. Chill: Cover and refrigerate the cookie salad until ready to serve.
  5. Fold in the Cookie Pieces: Right before serving, chop or crumble fudge stripes cookies then fold them into the pudding mixture. 
  6. Garnish and Serve: Garnish with additional cookie pieces on top if desired.
First process photo of the buttermilk and pudding mixed in a bowl.
Whisk together the buttermilk and pudding powder.
Second process photo of cool whip added to the bowl.
Fold in the cool-whip.
Third process photo of pineapple and mandarin oranges added to the pudding mixture.
Add the mandarin oranges and crushed pineapple. Cover and refrigerate until ready to serve.
Fourth process photo of the cookies folding into the cookie salad.
Fold in the cookie pieces right before serving.

No Buttermilk? No Problem!

Can’t find buttermilk or you just ran out of it? It’s easy to make right at home. Whenever you’re in a bind, here’s a recipe on how to make buttermilk. It’s super easy!

Tips and Variations

Cookie salad is fun to eat and customize just the way you like it! Follow my tips and ideas for switching up the flavors.

  • Buttermilk: Buttermilk is a key ingredient in this cookie salad! I’ve tried making it with heavy whipping cream and half-and-half, but it’s just not the same! The buttermilk adds a little tang to balance out the sweetness. It also helps create a perfect creamy texture.
  • Fruit: Switch up the fruit by adding pineapple tidbits, pineapple chunks, grapes, or banana slices.
  • Pudding Powder: This salad would be so tasty with banana instant pudding or cheesecake instant pudding. Have fun with the flavors!
  • Add-ins: Try adding mini marshmallows because the kids would love it!
Top close view of cookie salad in a bowl with a wood serving spoon.

Storing Leftover Cookie Salad

It’s best to serve this cookie salad right away, but it’s great to make ahead if you don’t add the cookies! The cookies can get soggy as it sits so keep that in mind.

  • In the Refrigerator: Place leftovers in an airtight container in the fridge for 2-3 days.
  • Make Ahead: If you plan on making it in advance then make the base and chill it in the refrigerator until ready to serve. Add the cookie pieces right before serving!
Close view of a wood serving spoon lifting up a spoonful of cookie salad.

More Recipes Using Pudding Powder

Print

Cookie Salad

Serve this fun and delicious cookie salad as a dessert or side dish! Everyone will love the sweet fluffy pudding base mixed with mandarin oranges, crushed pineapple, and fudge stripes cookies.
Course Side Dish
Keyword cookie salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 people
Calories 339kcal
Author Alyssa Rivers

Ingredients

  • 1 ¼ cups buttermilk
  • 3.4 ounces instant vanilla pudding
  • 8 ounces cool whip
  • 11 ounces can mandarin oranges, drained
  • 20 ounces crushed pineapple, drained
  • 10-12 fudge stripes cookies, chopped or crumbled

Instructions

  • In a large bowl, combine the buttermilk and instant vanilla pudding powder. Whisk until combined. The mixture will be thick.
  • Fold in the cool whip.
  • Gently stir in the drained mandarin oranges and crushed pineapple.
  • Cover and refrigerate until ready to serve.
  • Before serving, chop or crumble fudge stripes cookies and fold them into the pudding mixture.
  • Garnish with additional cookie pieces on top if desired.

Video

Nutrition

Calories: 339kcal | Carbohydrates: 53g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 222mg | Potassium: 249mg | Fiber: 2g | Sugar: 35g | Vitamin A: 755IU | Vitamin C: 20mg | Calcium: 91mg | Iron: 1mg
]]> https://therecipecritic.com/cookie-salad/feed/ 4 248567 Lemon Crinkle Cookies https://therecipecritic.com/lemon-crinkle-cookies/ https://therecipecritic.com/lemon-crinkle-cookies/#comments Fri, 19 Apr 2024 12:00:00 +0000 https://therecipecritic.com/?p=252424 Lemon crinkle cookies are thick, soft pillows of lemon deliciousness! They have a refreshing flavor with an irresistible chewy texture.…]]>

Lemon crinkle cookies are thick, soft pillows of lemon deliciousness! They have a refreshing flavor with an irresistible chewy texture. The perfect balance of sweet and tart make these a welcome treat for any occasion!

Lemon-flavored desserts are delightful anytime of year, but I always crave them the most in the springtime! For some more delicious lemon treats, try making this Glazed Lemon Bread, this Lemon Tiramisu, or these Lemon Cheesecake Bars!

Lemon Crinkle Cookies Recipe

All you lemon lovers, get ready to be obsessed with these lemon crinkle cookies! They have a delightful brightness from the fresh lemon zest and juice, and the most wonderful texture. With soft, chewy, extra thick centers and slightly crisp edges, these will melt in your mouth in the most dreamy way!

Like my chocolate crinkle cookies, these are rolled in granulated sugar and confectioners’ sugar before baking. Then, while the cookies bake and get nice and puffy, the sugar coating cracks and leaves a gorgeous crinkled top. Even though these are great all year round, I especially love to bring them to celebrations in the spring and summer, like bridal showers, baby showers and Easter and Mother’s Day gatherings! They’re a hit with everyone who tries them!

Ingredients Needed

This lemon crinkle cookie recipe calls for most of the same ingredients you will find in other cookie recipes with the addition of our star ingredient, fresh lemon! All individual measurements can be found in the recipe card below.

  • Sugar: 1 cup granulated sugar will perfectly balance the tangy lemon taste.
  • Lemon: Just the right amount of fresh lemon zest and fresh lemon juice give these a citrus flavor without being overly tart or sour.
  • Butter: Make sure your unsalted butter is at room temperature, so it will smoothly combine with the sugar.
  • Egg: One large egg to help bind the ingredients.
  • Egg Yolk: Using an extra egg yolk will create a chewier texture.
  • Lemon Extract: The more lemon flavor the better!
  • Vanilla extract: For extra flavor and sweetness.
  • Flour: Use all-purpose flour for that perfect tender texture.
  • Cornstarch: Just 1 tsp will yield a thicker, softer cookie. 
  • Baking essentials: Be sure to use fresh baking soda and baking powder for proper baking. If your baking soda has been opened for longer than 3 months old, you probably need to buy a new container. Baking powder typically lasts about 6 months.
  • Salt: To bring out and balance all of the amazing flavors in this recipe.
  • For rolling: A simple combination of granulated sugar and powdered sugar will create a sweet sugar coating making these absolutely irresistible!

How to Make Lemon Crinkle Cookies

This lemon crinkle cookie recipe is really easy to make! Just plan ahead for the necessary chilling of the dough. It’s an essential step that can’t be skipped!

  1. Mix Zest, Sugar and Butter: Add the sugar and lemon zest to a large bowl and use a fork to combine them until the sugar is moist and fragrant. Add the butter and use a hand mixer or a stand mixer fitted with the paddle attachment to beat the sugar and butter together on medium-high speed for 3-4 minutes, until light and fluffy.
  2. Add Egg and Extracts: Scrape down the sides and bottom of the bowl before adding the egg, egg yolk, lemon extract, and vanilla then mix until just combined.
  3. Combine Dry Ingredients: Add the flour, cornstarch, baking soda, and baking powder to a medium bowl and whisk to combine. Add to the butter and sugar mixture and beat until just combined. Cover the bowl and chill for at least 2 hours.

Shape, Coat and Bake

  1. Make the Topping: After the dough is done chilling, preheat the oven to 350 degrees Fahrenheit and line 2-3 baking sheets with parchment paper. Combine 2 tablespoons of granulated sugar with powdered sugar in a shallow dish, like a pie dish or a wide bowl.
  2. Scoop and Roll Cookies: Use a medium cookie scoop to scoop about 1 ½ tablespoon of dough for each cookie, rolling each in your hands to form a uniform ball. Roll the dough in the powdered sugar until fully coated.
  3. Bake: Place the balls on the prepared cookie sheets leaving 2 inches between each of them. Bake for 11-13 minutes, until the edges of the cookies have set and the centers just begin to lose their shine.
  4. Cool: Let the lemon crinkle cookies cool on the baking sheet for at least 2 minutes before transferring to a cooling rack to finish cooling.
The sugar, butter, and lemon zest being combined.
Combine the sugar and zest until fragrant then beat in the butter.
Adding the wet ingredients
Blend in the egg, egg yolk, lemon extract, and vanilla.
Combining with the dry ingredients
Mix together the dry ingredients.
Mixing the batter together for the lemon crinkle cookies
Combine the wet and dry ingredients.
The finished dough, ready to be covered
Cover the dough and chill in the refrigerator.
Rolling the unbaked lemon crinkle cookies in powdered sugar.
Scoop and roll the balls in powdered
sugar before baking.

Helpful Tips

Here are some helpful tips for baking the best lemon cookies with a beautiful crinkly surface!

  • How Many Lemons: You will need one to 2 lemon(s) for this recipe. One regular-sized lemon typically contains 2 tbsps of zest and 2 tbsps of juice.
  • Measuring Flour: Using too much flour is a common baking mistake and will leave your baked goods dry and crumbly. Whisk the flour, then spoon it into a dry measuring cup and level off the top (without shaking the measuring cup).
  • Chilling the Dough: It’s important to chill the lemon crinkle cookie dough for at least 2 hours. This will not only maximize the delicious flavors, but it also prevents spreading, and makes the dough easier to scoop and roll.
  • Plenty of Powdered Sugar: Roll the cookies into the powdered sugar, generously. This will ensure a pretty white layer among the cracks and crinkles.
  • Other Citrus Flavors: Try this base crinkle cookie recipe with grapefruit, orange or lime.
Top-down view of the lemon crinkle cookies, garnished with lemon slices

Storing Leftover Lemon Crinkle Cookies

Lemon crinkle cookies store really well in the fridge and the freezer. You might even want to double the batch, so you can have them on-hand anytime you have a craving!  

  • In the Refrigerator: Once the lemon crinkle cookies have cooled, store them covered at room temperature for up to 1 week.
  • In the Freezer: Place baked cookies in an airtight container or ziplock bag and label it with the date. They will keep fresh for up to 3 months in the freezer.
The crinkle cookies on a wire rack. Some have a bite taken out of them or are broken in half.

More Delicious Lemon Desserts

Lemon desserts are so delightful and refreshing! It’s one of my favorite flavors and I have plenty of tried and true lemon recipes to share. They’re all so incredible! Which one will you make first?

Print

Lemon Crinkle Cookies

Lemon crinkle cookies are thick, soft pillows of lemon deliciousness! They have a refreshing flavor with an irresistible chewy texture. The perfect balance of sweet and tart make these a welcome treat for any occasion!
Course Dessert
Cuisine American
Keyword crinkle cookies, lemon cookies, lemon crinkle cookies
Prep Time 15 minutes
Cook Time 13 minutes
chill time 2 hours
Total Time 2 hours 28 minutes
Servings 24 cookies
Calories 143kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Add the sugar and lemon zest to a large bowl and use a fork to combine them until the sugar is moist and fragrant. Add the butter and use a hand mixer or a stand mixer fitted with the paddle attachment to beat the sugar and butter together on medium-high speed for 3-4 minutes, until light and fluffy.
  • Scrape down the sides and bottom of the bowl before adding the egg, egg yolk, lemon extract, and vanilla extract, and mix until just combined.
  • Add the flour, cornstarch, baking soda, and baking powder to a medium bowl and whisk to combine. Add to the butter and sugar mixture and beat until just combined. Cover the bowl and chill for at least 2 hours.
  • After the dough is done chilling, preheat the oven to 350 degrees Fahrenheit and line 2-3 baking sheets with parchment paper. Combine 2 tablespoons of granulated sugar with powdered sugar in a shallow dish, like a pie dish or a wide bowl.
  • Use a medium cookie scoop to scoop about 1 ½ tablespoon of dough for each cookie, rolling each in your hands to form a uniform ball. Roll the dough in the powdered sugar until fully coated.
  • Place the balls on the prepared cookie sheets leaving 2 inches between each of them. Bake for 11-13 minutes, until the edges of the cookies have set and the centers just begin to lose their shine.
  • Let the cookies cool on the baking sheet for at least 2 minutes before transferring to a cooling rack to finish cooling.

Nutrition

Calories: 143kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 98mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
]]> https://therecipecritic.com/lemon-crinkle-cookies/feed/ 3 252424 Lemon Tiramisu https://therecipecritic.com/lemon-tiramisu/ https://therecipecritic.com/lemon-tiramisu/#respond Mon, 25 Mar 2024 12:00:00 +0000 https://therecipecritic.com/?p=252137 Meet lemon tiramisu! The most amazing citrusy twist on a classic Italian dessert. The layers of mascarpone cream and lemon…]]>

Meet lemon tiramisu! The most amazing citrusy twist on a classic Italian dessert. The layers of mascarpone cream and lemon curd will have you reaching for another slice!

Now that the temperatures are warming up, bring on the lemon! Here are a few more of my favorite recipes for you to try: lemon icebox cake, lemon cheesecake, and lemon bars!

Lemon tiramisu in a white baking dish.

Why You’ll Love It

I mean, it’s tiramisu… and lemon.. a no-brainer combination! Instead of the chocolate and espresso powder, this recipe opts for layers of zesty mascarpone cream, lemon curd, and of course, those tasty ladyfinger biscuits.

But this time, instead of being soaked in coffee, they’re soaked in a homemade lemon syrup for more bright, delicious flavor! We have been pretty obsessed with this lemon tiramisu at my house, and I know once you try it you will be too. It’s the best balance of tangy and sweet! Perfect for whipping up whenever you get a sweet tooth this spring and summer.

Ingredients You’ll Need

I know it looks like a lot, but most of the ingredients are reused throughout each tiramisu layer. (e.g. lemon juice, lemon zest, and sugar.) Since lemon is the main flavor here, I highly recommend using fresh lemon juice rather than bottled. It makes all the difference!

Lemon Curd

  • Eggs & Sugar: The base of the curd, whisked together until it’s light and fluffy.
  • Fresh Lemon Juice, Zest & Salt: A burst of bright lemon flavor balanced by a touch of salt.
  • Butter: Adds richness and helps thicken the curd into a smooth, glossy consistency.
  • Vanilla Extract: For some warm flavor that complements the lemon perfectly.

Lemon Syrup

  • Sugar & Water: Creates a simple syrup to lightly moisten the ladyfingers.
  • Lemon Juice & Zest: Infuses the syrup with more tasty lemon flavor.

Mascarpone Cream/ Tiramisu Assembly

  • Heavy Whipping Cream: Whipped until it reaches soft peaks!
  • Sugar & Vanilla Extract: Sweetens and adds a touch of warmth to the cream.
  • Mascarpone Cheese: Don’t skip this! It’s what makes tiramisu so creamy, delicious, and irresistible.
  • Lemon Zest: So the creamy filling has a little extra citrus flavor.
  • Ladyfingers: Delicate cookies that get a quick dip in the lemon syrup to make them soft and moist.
  • Candied Lemon Slices: These are optional, but will take your lemon tiramisu to the next level. They taste great and look even better!

Lemon Tiramisu Recipe

Don’t mind all of the steps, tiramisu is actually a lot easier to put together than you’d think! And the best part is? No baking required! (Perfect for those scorching hot summer days!)

Lemon Curd

  1. Combine Ingredients: In a medium saucepan, whisk the eggs and sugar together for a minute or so, until light and glossy. Whisk in the lemon juice, zest, and salt. Heat over medium-low heat while whisking constantly for 3-4 minutes, until the mixture begins to thicken slightly.
  2. Add Butter and Vanilla: Whisk in the butter 1 tablespoon at a time until it is all melted. Continue to whisk the mixture for 5-6 minutes, until it has thickened enough to coat the back of a spoon. Stir in the vanilla extract.
  3. Strain: Use a silicone spatula or a wooden spoon to run the curd through a fine mesh strainer into a storage container. Lay a piece of plastic wrap over the top and press it down until it touches the entire surface of the curd. This will prevent a film from forming on the curd as it cools.
  4. Chill: Cover with an airtight lid or another layer of tight plastic wrap and chill in the refrigerator for 2 hours or until completely cooled.

Lemon Syrup

  1. Combine and Heat: Combine all the ingredients in a small saucepan and cook over medium heat until the mixture is boiling and all the sugar has dissolved, about 4 minutes. Remove from the heat and cool completely.

Mascarpone Cream

  1. Whip: Whip the cream to soft peaks. Add in the sugar slowly, and whip until stiff peaks.
  2. Combine: Combine the mascarpone cheese and ½ cup of lemon curd until smooth. Fold in the whipped cream, vanilla, and lemon zest until smooth.
  3. Dip the Cookies: Dip half of the ladyfingers quickly in the cooled syrup until fully coated and layer on the bottom of a 4-quart baking dish. If you need to cut the cookies to fit in the odd spaces, cut them carefully and fill in the bottom of the pan. 
  4. Layer: Layer half of the cream mixture over them and smooth. Top with ½-⅔ cup of lemon curd and smooth. Dip and layer the other half of the ladyfingers over the top of the cream until it is fully covered with cookies.
  5. Repeat: Spread the remaining cream over the top and smooth out. Top with ½-⅔ cup of lemon curd and smooth. You may end up with a little cream and curd leftover, depending on the size and shape of your serving dish. 
  6. Chill and Serve: Let the tiramisu chill in the refrigerator for at least 2 hours before serving. When you are ready to serve, garnish with fresh or candied lemon slices and sprigs of mint leaves, if desired.

Make it Boozy

To add a little alcoholic kick to your lemon tiramisu, prepare the lemon syrup with a ¼ cup lemon juice and a ¼ cup water. Once the sugar has dissolved and the syrup has cooled, whisk in ½ cup of limoncello.

Whisking the egg mixture together.
Whisk the butter, sugar, lemon juice, zest and salt over medium-high heat until smooth.
Whipping the heavy cream.
Combine marscapone mixture and lemon curd.
Soaking the ladyfingers in lemon syrup to act as the base of the lemon tiramisu.
Dip the lady fingers in the lemon syrup mixure.
Layering the ladyfingers and mascarpone cream.
Spread marscapone mixture over soaked lady fingers.
Topping off the lemon tiramisu with lemon curd.
Top with lemon curd.

Tips for Successful Lemon Tiramisu

  • Using Store-bought Curd: If you would like to skip making the lemon curd, you are welcome to use store-bought, though it tends to be much more affordable if made from scratch.
  • Other Types of Citrus: Change things up and make this recipe with any citrus of your choice! Anywhere the recipe calls for lemon juice or lemon zest, replace it with the juice and zest of whichever fruit calls to you. Blood orange tiramisu is next on my list to try!
  • Use Fresh Lemon Juice: Stick with fresh lemon juice. Bottled lemon juice has preservatives in it that will keep your lemon tiramisu from tasting bright and fresh.
  • Don’t Soak the Ladyfingers for Too Long! A quick dunk in the lemon syrup is all they need. If you leave them in the syrup longer, they will soak up too much and become soggy instead of softened.
  • Leftovers: Save the leftover lemon cream and lemon curd to spread on pancakes, waffles, or crepes. Or just eat by the spoonful! Also, the leftover lemon syrup is delicious in various drinks!
A scoop of lemon tiramisu.

How Long Does Leftover Lemon Tiramisu Last?

Lemon tiramisu is a great make-ahead dessert! You may prepare it completely up to 24 hours before serving. Alternatively, you may prepare the lemon curd and lemon syrup up to 5 days before assembling your tiramisu. Preparing those two components in advance will speed up the process when it comes time to assemble the lemon tiramisu.

A serving of the tiramisu on a small plate.

More Amazing Lemon Desserts

Light, bright, and ready for the warm weather! Add one (or all) to your spring dessert list!

Print

Lemon Tiramisu

Meet lemon tiramisu! The most amazing citrusy twist on a classic Italian dessert. The layers of mascarpone cream and lemon curd will have you reaching for another slice!
Course Dessert
Cuisine Italian American
Keyword citrus tiramisu, how to make tiramisu, ladyfinger desserts, lemon curd, lemon desserts, lemon tiramisu, lemon tiramisu recipe
Prep Time 1 hour
Cook Time 6 minutes
chill time 2 hours
Total Time 3 hours 6 minutes
Servings 10 servings
Calories 786kcal
Author Alyssa Rivers

Ingredients

Lemon Curd

Lemon Syrup

Mascarpone Cream

Instructions

Lemon Curd

  • In a medium saucepan, whisk the eggs and sugar together for a minute or so, until light and glossy. Whisk in the lemon juice, zest, and salt. Heat over medium-low heat while whisking constantly for 3-4 minutes, until the mixture begins to thicken slightly.
  • Whisk in the butter 1 tablespoon at a time until it is all melted. Continue to whisk the mixture for 5-6 minutes, until it has thickened enough to coat the back of a spoon. Stir in the vanilla extract.
  • Use a silicone spatula or a wooden spoon to run the curd through a fine mesh strainer into a storage container. Lay a piece of plastic wrap over the top and press it down until it touches the entire surface of the curd. This will prevent a film from forming on the curd as it cools.
  • Cover with an airtight lid or another layer of tight plastic wrap and chill in the refrigerator for 2 hours or until completely cooled.

Lemon Syrup

  • Combine all the ingredients in a small saucepan and cook over medium heat until the mixture is boiling and all the sugar has dissolved, about 4 minutes. Remove from the heat and cool completely.

Mascarpone Cream

  • Whip the cream to soft peaks. Add in the sugar slowly, and whip until stiff peaks.
  • Combine the mascarpone cheese and ½ cup of lemon curd until smooth. Fold in the whipped cream, vanilla, and lemon zest until smooth.
  • Dip half of the ladyfingers quickly in the cooled syrup until fully coated and layer on the bottom of a 4-quart baking dish. If you need to cut the cookies to fit in the odd spaces, cut them carefully and fill in the bottom of the pan.
  • Layer half of the cream mixture over them and smooth. Top with ½-⅔ cup of lemon curd and smooth. Dip and layer the other half of the ladyfingers over the top of the cream until it is fully covered with cookies.
  • Spread the remaining cream over the top and smooth out. Top with ½-⅔ cup of lemon curd and smooth. You may end up with a little cream and curd leftover, depending on the size and shape of your serving dish.
  • Let the tiramisu chill in the refrigerator for at least 2 hours before serving. When you are ready to serve, garnish with fresh or candied lemon slices and sprigs of mint leaves, if desired.

Nutrition

Calories: 786kcal | Carbohydrates: 88g | Protein: 10g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 245mg | Sodium: 195mg | Potassium: 136mg | Fiber: 1g | Sugar: 69g | Vitamin A: 1610IU | Vitamin C: 18mg | Calcium: 113mg | Iron: 1mg
]]> https://therecipecritic.com/lemon-tiramisu/feed/ 0 252137 Carrot Cake Roll https://therecipecritic.com/carrot-cake-roll/ https://therecipecritic.com/carrot-cake-roll/#comments Thu, 21 Mar 2024 12:00:00 +0000 https://therecipecritic.com/?p=248160 Stunning carrot cake roll is a wonderful joining of deliciously spiced carrot cake, swirled with tangy cream cheese frosting. It…]]>

Stunning carrot cake roll is a wonderful joining of deliciously spiced carrot cake, swirled with tangy cream cheese frosting. It looks fancy but it’s easy to make and so perfect for Easter and Spring themed celebrations!

The flavors of carrot cake are absolutely perfect this time of year. If you’re looking for other delicious carrot cake recipes to try, you’ve got to taste this Carrot Cake Cheesecake, this Carrot Cake Bundt Cake, and these incredible Carrot Cake Cookies.

Hero image of a slice of a carrot cake roll.

Carrot Cake Roll Recipe

This festive carrot cake roll is so spectacular, it’s bound to get many oohh’s and aahh’s. Not only does it look gorgeous but it also tastes SO scrumptious and has the best texture. We love to enjoy it in the springtime or at Easter gatherings but it’s actually a really great dessert year-round. The moist cake, warm spices, fresh carrots and fluffy cream cheese frosting simply can’t be beat!

I know a cake roll can seem kind of intimating but they aren’t at all. If I can make one then anyone can! I’ll share all my tips, plus step-by-step photos below so you’ll get it perfect every time!

Ingredients Needed

Don’t be intimidated by the list of ingredients needed for this carrot cake roll. They are all simple baking ingredients, most of which you probably already have in your kitchen. See the recipe card below for a list of exact ingredient measurements.

Cake

  • Eggs: Use three large eggs for structure, richness and proper baking.
  • Brown Sugar: Sweetens the cake while adding depth of flavor.
  • Granulated Sugar: For the perfect amount of sweetness.
  • Vanilla Extract: Adds a subtle warm flavor.
  • Shredded Carrots: To make grating the carrots really fast, use a food processor with the grater attachment. 
  • All-Purpose Flour: The best flour to use for a tender crumb.
  • Spices: A warm blend of ground cinnamon, ground ginger and ground nutmeg for that classic carrot cake flavor we love!
  • Baking Powder: Helps the cake rise and get perfectly fluffy while baking.
  • Salt: Intensifies all of the delicious flavors.

Cream Cheese Filling

  • Cream Cheese: An essential ingredient when making the icing for carrot cake. The creaminess and tangy flavor are the most wonderful complement to the moist cake and warm spices.
  • Salted butter: Mixes with the cream cheese for the most delicious filling.
  • Vanilla Extract: Enhances the taste of the frosting.
  • Powdered Sugar: To sweeten the frosting while keeping it smooth.

How to Make a Carrot Cake Roll

Once you see how easy this carrot cake roll is to make, you won’t want to reserve it just for Easter. It’s such a great dessert anytime of the year! Make it for your next baby shower, bridal shower or potluck.

Cake

  1. Prep: Preheat oven to 350 degrees Fahrenheit and line jelly roll pan with parchment. Spray with pan spray and set aside.
  2. Whip Eggs: In a large bowl, use a hand mixer to whip the eggs for 2-3 minutes on high, until light and frothy.
  3. Add Sugars: Beat in the brown sugar, granulated sugar, and vanilla. Fold in the shredded carrots.
  4. Mix Dry Ingredients: Whisk the flour, cinnamon, ginger, nutmeg, baking powder, and salt in a medium bowl.
  5. Combine Dry and Wet Ingredients: Add the dry ingredients to the wet and fold in by hand just until no streaks of white remain.
  6. Bake: Pour the batter into the prepared pan and bake for 10-15 minutes, until the cake is fully baked in the center and a toothpick comes out clean. While the cake bakes lay out a clean kitchen towel and dust it with about ¼-⅓ cup of powdered sugar.
  7. Cool and Roll the Cake: Remove the cake from the oven and let it cool for 5 minutes before inverting onto the kitchen towel. Using the short side, roll the cake up tightly into the towel. Leave the cake rolled up until it is completely cooled.
Carrot cake batter in a glass bowl.
Make the cake batter
Batter poured into a baking dish.
Pour the batter into the parchment lined pan
The cooked cake removed from the pan.
Carefully remove the cake and place on a tea towel
Rolling up the carrot cake
Tightly roll the cake up in the towel and cool

Cream Cheese Frosting

  1. Make the Filling: While the cake is cooling, prepare the cream cheese filling by beating the cream cheese and butter together in a large bowl until smooth.
  2. Finish with Vanilla and Powdered Sugar: Add the vanilla extract and powdered sugar and beat until smooth.

Assemble

  1. Add filling: Unroll the cooled cake and spread the cream cheese filling evenly over it, leaving ½ inch of unfrosted cake on one of the short ends.
  2. Roll and Chill: Start on the short end without the unfrosted part and roll the cake up tightly into a log. Wrap the cake tightly in plastic wrap and chill for at least 4 hours before serving.
  3. Serve: When you’re ready to serve, you can dust the chilled carrot cake roll with powdered sugar or leave it plain. Slice with a sharp knife for the cleanest slices.
Cream cheese mixture being whipped together.
Make the cream cheese filling
The carrot cake being unrolled
Carefully unroll the cooled cake
Spreading the cream cheese filling over the cake
Spread the cream cheese filling on the cake
Rolling up the cream cheese filled carrot cake.
Tightly roll the cake into a log and wrap in plastic wrap to chill before serving

Helpful Tips

Here are my best tips for making a carrot cake roll, so you can make a perfect dessert that your friends and family will love so much!

  • Be Prepared: Read through all of the instructions before making the recipe. This recipe is straightforward but there are quite a few important steps, so it’s a good idea to read through all of them before starting.
  • Room Temperature Ingredients: For best results, start with room temperature butter, eggs and cream cheese.
  • Carrots: Peel and grate large carrots using a box grater or food processor. Don’t use pre-grated carrots, as they have less flavor and may be too dry.
  • For Presentation: For a pretty presentation, you may want to slice off a small amount of each end of the cake so you can easily see the swirled roll when serving.
  • Prevent Sticking: It’s important to dust the kitchen towel with powdered sugar before using it to roll up the cake. This prevents the cake from sticking.
  • Wrap in Plastic Wrap: Don’t forget to wrap the cake in plastic wrap while it’s chilling in the fridge. This will prevent it from becoming dry.
  • Clean Slices: Ensuring your cake is nice and chilled will help with getting beautiful clean slices. For super clean slices, be sure to use a very sharp knife and wipe it off between each slice.
Front view of a carrot cake roll cut into slices.

Storing Leftovers

You’re lucky if you have any of this amazing treat left! Here’s how to store it, so you can enjoy again later.

  • In the Refrigerator: If you have some leftover carrot cake roll, wrap it tightly in plastic wrap. Then, place it in your fridge and it will keep for up to 3 days!
  • In the Freezer: Wrap tightly with plastic wrap and then wrap in aluminum foil. It will keep for about a month. Write the date on it! Before serving, thaw for about an hour at room temperature. Then, slice and enjoy!
Taking a bite of cake that was served on a black plate.

More Cake Roll Recipes

Cake rolls look super impressive and fun! Here are some of our other favorite cake roll recipes!

Print

Carrot Cake Roll

Stunning carrot cake roll is a wonderful joining of deliciously spiced carrot cake, swirled with tangy cream cheese frosting. It looks fancy but it's easy to make and so perfect for Easter and Spring themed celebrations!
Course Dessert
Cuisine American
Keyword apple pecan spice cake with brown sugar cream cheese frosting, carrot cake roll, easter dessert, Swiss roll cake
Prep Time 45 minutes
Cook Time 15 minutes
chill time 4 hours
Total Time 5 hours
Servings 10 servings
Calories 322kcal
Author Alyssa Rivers

Ingredients

Cake

Cream Cheese Filling

Instructions

Cake

  • Preheat oven to 350 degrees Fahrenheit and line jelly roll pan with parchment. Spray with pan spray and set aside.
  • In a large bowl, use a hand mixer to whip the eggs for 2-3 minutes on high, until light and frothy.
  • Beat in the brown sugar, granulated sugar, and vanilla. Fold in the shredded carrots.
  • Whisk the flour, cinnamon, ginger, nutmeg, baking powder, and salt in a medium bowl.
  • Add the dry ingredients to the wet and fold in by hand just until no streaks of white remain.
  • Pour the batter into the prepared pan and bake for 10-15 minutes, until the cake is fully baked in the center and a toothpick comes out clean. While the cake bakes lay out a clean kitchen towel and dust it with about ¼-⅓ cup of powdered sugar.
  • Remove the cake from the oven and let it cool for 5 minutes before inverting onto the kitchen towel. Using the short side, roll the cake up tightly into the towel. Leave the cake rolled up until it is completely cooled.

Cream Cheese Filling

  • While the cake is cooling, prepare the cream cheese filling by beating the cream cheese and butter together in a large bowl until smooth.
  • Add the vanilla extract and powdered sugar and beat until smooth.

Assemble

  • Unroll the cooled cake and spread the cream cheese filling evenly over it, leaving ½ inch of unfrosted cake on one of the short ends.
  • Start on the short end without the unfrosted part and roll the cake up tightly into a log. Wrap the cake tightly in plastic wrap and chill for at least 4 hours before serving.
  • When you’re ready to serve, you can dust the chilled cake with powdered sugar or leave it plain. Slice with a sharp knife for the cleanest slices.

Nutrition

Calories: 322kcal | Carbohydrates: 55g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 232mg | Potassium: 204mg | Fiber: 1g | Sugar: 45g | Vitamin A: 5710IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
]]> https://therecipecritic.com/carrot-cake-roll/feed/ 3 248160