I’m always looking for new ways to use up those overripe bananas sitting on my counter. It’s the age-old question, I know. Well, this time I have an answer: make my go-to recipe for THE best banana cake recipe you’ve ever tasted!

What icing goes well with this delicious banana cake?

The answer is cream cheese frosting, hands down. While I’ve had banana cake with a chocolate frosting and a salted caramel frosting, my personal preference is to go with a tangy cream cheese frosting.

I’m not gonna lie, chocolate and bananas are a REALLY delicious combination. For instance, you might want to try my Double Chocolate Banana Bread, these Chocolate Banana Muffins, Peanut Butter Chocolate Chip Banana Bread, Banana Chocolate Scones, or this Banana Chocolate Chip Bundt Cake.

BUT, that being said, there’s just something about a cream cheese frosting. It’s simple, not too sweet, and it allows the banana cake to take center stage. The cream cheese frosting walks away with my vote for the Best Supporting Frosting award every single time. Besides, it’s pretty killer on these cinnamon rolls.

Ingredients for Banana Cake With Cream Cheese Frosting

• Mashed ripe bananas (the more ripe they are, the sweeter they will be, but not completely brown and mushy. That’s TOO ripe!)
• milk
• white vinegar or the same amount of lemon juice– used to sour the milk OR you can substitute the milk and vinegar for a half cup of buttermilk.
• Unsalted butter, softened– salted butter works just fine as well
• sugar
• Large eggs
• vanilla extract
• cake flour
• Baking soda
• Salt
• Optional – chocolate chips or walnuts! As you make the batter, add about a half cup of your preferred mix-in to the flour mixture to coat them so they won’t sink into the batter as it bakes.

For the Cream Cheese Frosting

• Cream cheese, room temperature
• Butter, softened
• Powdered sugar
• Pure vanilla extract
• salt

How to Make Banana Cake With Cream Cheese Frosting

This easy cake recipe can be made in a 9×9-inch pan or an 8×8-inch pan. The smaller pan will be fuller and require a longer bake time, though.

1. First, I pour the milk into a liquid measuring cup and add the vinegar to it. I stir it together and let it sit at room temperature for at least 10 minutes. I’ll stir it again before adding it to the cake batter later.
2. Next, I preheat the oven to 350° F, then grease and lightly flour a 9 X 9-inch baking pan.
3. In a medium bowl, I whisk together the dry ingredients – cake flour, baking soda, and salt.
4. Then I cream the butter in a large bowl on medium speed with a hand mixer or electric mixer. I gradually add the sugar and mix until light, about two minutes.
5. Next, I add the mashed bananas, eggs, and vanilla to the butter mixture and mix well. I pour the wet batter into the dry ingredients and mix until just combined. Then, with the mixer running on low speed, I add the milk and mix until blended, scraping down the sides of the bowl.
6. Now I pour the batter into the prepared pan and bake for 45 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean or with a few moist crumbs. I let the cake cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.

Cream Cheese Frosting

1. To make the frosting, I beat the softened cream cheese and butter in a mixing bowl until smooth.
2. I mix in the vanilla and the salt, then add the powdered sugar, mixing until completely combined and frosting is smooth.
3. When the cake is completely cooled, I frost the cake and enjoy!

FAQs

Can I use all-purpose flour instead of cake flour in this recipe?

Yes you can, but it’s also easy to make at home following these instructions. There’s no need to worry or run to the grocery store. Plus, it will save you money!
Using the cornstarch to make your homemade cake flour will help reduce the amount of gluten in the all-purpose flour. Sifting both the cornstarch and all-purpose flour together will aerate them, enabling the dry ingredients to stick better with the wet ingredients.

Using cake flour in this recipe means less gluten, which gives the cake more structure and a better texture. Not using it means your cake will be more dense.

How do I store Banana Cake with Cream Cheese Frosting?

Keep it tightly covered and store it in the fridge for 3-5 days.

Can I bake the cake ahead of time?

Yes, you can bake the cake, let it cool completely, then wrap it tightly in plastic wrap twice. Then store it in the refrigerator for up to a week or the freezer for up to 1 month. Let it thaw completely at room temperature, then frost and serve as directed!

Can I make cupcakes from this recipe?

Yes you can. Banana cupcakes are perfect for birthdays! Simply pour the batter into muffin tins lined with cupcake wrappers and bake for 15-18 minutes.

What’s the best way to mash bananas?

You can mash them in a bowl with a fork, but I like to add them to my stand mixer and use the paddle attachment to mash them.

More Ways to Use Bananas

• Bananas are great for baking! We’ve got them for breakfast in pancakes, overnight oats, smoothie bowls, and of course breads.
  Speaking of which, if you haven’t made my Brown Butter Rum Banana Bread yet, you MUST. It’s killer!
• Can’t forget about dessert! Bananas are the highlight of these easy, no-bake Banana Pudding Dream Bars, my Banana Cookie Butter Ice Cream, this Banana Split Ice Cream Cake, and this incredible Banana Tres Leches Cake.

There’s just something to be said about an Easy Banana Cake with Cream Cheese Frosting. It’s a great way to use up those extra bananas with brown spots sitting on your counter. I think this will become one of your favorite recipes just as it has mine.

This original recipe is from the Fannie Farmer Cookbook, Thirteenth Edition, pgs. 575 and 597; author, Marion Cunningham; publisher, Alfred A. Knopf, division of Random House; ISBN 0-394-56788-9.

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Easy Banana Cake with Cream Cheese Frosting

This Easy Banana Cake with Cream Cheese Frosting with a slightly dense texture has the perfect amount of banana flavor. This cake is topped with an incredibly easy and delicious cream cheese frosting.

Course Dessert

Cuisine American

Keyword Easy Banana Cake with Cream Cheese Frosting

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 507kcal

Author Lynne Feifer

Equipment

• mixing bowl https://amzn.to/3PUktnG
• 9 X 9-inch cake pan

Ingredients

Banana Cake

• ½ cup milk
• 1 tablespoon white vinegar
• 8 tablespoons butter room temperature
• 1 ½ cups sugar
• 1 cup mashed bananas
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 cups cake flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Cream Cheese Frosting

• 8 ounces cream cheese room temperature
• 6 tablespoons butter room temperature
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt

Instructions

Banana Cake

• Pour the milk into a liquid measuring cup and add the tablespoon of vinegar to sour it. Stir, and let sit for a minimum of 15 minutes while you prepare the cake.
• Preheat the oven to 350°F. Grease a 9 X 9-inch cake pan and lightly dust with flour or spray with a floured baking spray.
• In a medium bowl, whisk together the flour, baking soda and salt.
• Cream the butter in a mixing bowl, slowly adding the sugar. Beat until light, about 2-3 minutes.
• Add the mashed banana, eggs, and vanilla to the butter / sugar, and mix well.
• Add the dry ingredients to the banana mixture and combine.
• Stir the milk, and with the mixer running on low, slowly pour it into the bowl and blend. Be sure to scrape down the sides of the bowl.
• Pour batter into the pan and bake for about 45 minutes, or until a toothpick inserted into the middle comes out clean.
• Cool the cake in the pan for about 5 minutes before turning out onto a rack. Then allow the cake to cool completely before frosting.

Cream Cheese Frosting

• Cream the butter and cream cheese in a mixing bowl until smooth and creamy. You may need to scrape down the sides of the bowl a few times
• Mix in the vanilla and the salt.
• Slowly add the powdered sugar and mix until thoroughly combined.

Nutrition

Serving: 1g | Calories: 507kcal | Carbohydrates: 76g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 417mg | Potassium: 144mg | Fiber: 1g | Sugar: 58g | Vitamin A: 730IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 0.4mg

This post was first published 2/18/11. The post has been updated in format, and the frosting recipe has been changed on 5/11/21.

The post Easy Banana Cake with Cream Cheese Frosting appeared first on 365 Days of Baking.

Before you know it, August will be here with its’ plethora of peaches! I know, it’s not even technically summer yet, but I’ve already seen them in the store. So, if you love fresh peaches be sure to grab some and get baking!

Is Crumb Cake the Same as Coffee Cake?

On the surface, it seems like a crumb cake is the same thing as a coffee cake, but they do actually have one distinct difference.

Crumb cake is known for its rich, buttery streusel topping (and in my opinion, the more streusel, the better!) You’ll often see a nice thick layer of streusel piled high on a crumb cake, which is where this treat gets its name from.

Coffee cake, on the other hand, has a much thinner layer of streusel or might not even have a topping at all! Often, coffee cake has a streusel layer inside the batter, ribboned throughout the cake instead.

Ingredients for Crumb Cake with Peaches

You’ll need ingredients for both the cake batter and the streusel topping. Here’s what you need:

Peach Cake

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (room temperature)
• Granulated white sugar
• Light brown sugar
• Large egg
• Pure vanilla extract
• Pure almond extract
• Sour cream
• Diced fresh peaches
• Fresh lemon juice

For the Buttery Crumble Topping

• Light brown sugar
• All-purpose flour
• Granulated sugar
• Cinnamon
• Sliced almonds
• Butter (cold)

How to Make Peach Crumb Cake

• First, prepare by preheating the oven to 350 degrees. Prepare a 9×13-inch cake pan by spraying it with nonstick cooking spray.

Make the Cake Batter

1. In a small bowl, toss the diced peaches with the lemon juice.
2. In a separate bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
3. In a third large bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple of times while mixing.
4. Add your egg, vanilla, and almond extracts, then mix until combined.
5. Add half the dry ingredients to the wet ingredients and mix until just barely combined. Add half the sour cream and again, mix until barely combined. Finally, add the remaining flour mixture, mix, and then the remaining sour cream. Mix until just smooth.
6. Gently fold in the diced peaches, being careful not to overmix the batter.
7. Pour the batter into the prepared pan, and spread it evenly to all edges.

Make the Crumb Topping

1. In a medium bowl, mix together the flour, both sugars, and cinnamon on low speed. Add the chilled butter and, with a pastry cutter or two forks, mix until a coarse meal is formed. It should look like small pebbles. Gently stir in the almond slices.
2. Sprinkle the crumb mixture over the top of the cake batter, making sure to cover it completely.

Bake and Serve

1. Bake for 40-45 minutes until lightly golden, and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Cool before slicing. 
2. Serve it as is, dust it with powdered sugar, or serve it with a scoop of vanilla ice cream and more fresh sliced peaches on the side!

FAQs

How do I store Crumb Cake with Peaches?

This cake is best when eaten within a few days. You can keep it covered or in an airtight container for 2-3 days. For slightly longer storage, you can keep it in the fridge, but it may dry out the cake.

Can I freeze Peach Crumble Cake?

Yes, you can freeze it for longer storage. Make sure the cake cools completely, then wrap it in plastic wrap and store it in a freezer-safe container or bag. Freeze it for 2-3 months, then thaw in the refrigerator overnight to enjoy!

Can I use canned peaches or frozen peaches instead of fresh peaches?

Yes you can! If using canned, drain them first and dry them to avoid extra moisture in your cake. Frozen peaches should thaw completely as well, then pat them dry before dicing and adding to the cake batter.

More Peach Recipes

• ​Peach Scones
• Peach Bread
• Cinnamon Peach Pancakes
• Easy Peach Cobbler
• Peaches and Cream Pie

Pin or print this recipe for Crumb Cake with Peaches for your next peachy baking adventure!

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I’d love to know your thoughts! 
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
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❤️ Lynne

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Crumb Cake with Peaches

This Crumb Cake with Peaches is the perfect dessert for peach season! The cake is filled with bits of juicy peaches and topped with a cinnamon crumb. This simple recipe will be a delight all year long!

Course Breakfast, Dessert

Cuisine American

Keyword Peach Crumb Cake

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 471kcal

Author Lynne Feifer

Ingredients

Cake

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• 1 cup sour cream
• 2 ½ cups diced fresh peaches
• 2 teaspoons fresh lemon juice

Crumb Topping

• ⅓ cup packed light brown sugar
• ⅔ cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon cinnamon
• ⅓ cup almond slices
• ¼ cup butter chilled

Instructions

• Preheat oven to 350 degrees and prepare a 9 X 13-inch pan by spraying it with cooking spray.

Peach Cake

• In a medium bowl, toss the chopped apples with the lemon juice.
• In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
• In a mixing bowl, cream the butter. Add both sugars and beat until light and fluffy, about 4 minutes, scraping the sides of the bowl a couple times while mixing.
• Add egg, vanilla and almond extracts, and mix until combined.
• Add half the dry ingredients and mix until just barely combined. Add half the sour cream and mix until barely combined. Add remaining flour, mix, and then remaining sour cream. Mix until just smooth.
• Gently fold in the diced peaches, being careful not to over mix.
• Pour batter into the prepared cake pan, and spread evenly to all edges.

Crumb Topping

• in a medium bowl, mix together the flour, both sugars, and cinnamon. Add the chilled butter and with a pastry cutter or two forks, mix until a coarse meal is formed. Mix in the almond slices.
• Sprinkle the crumb topping over the cake. 
• Bake for 40-45 minutes until lightly golden, and a toothpick inserted into the middle comes out clean. Cool before slicing. 

Nutrition

Calories: 471kcal | Carbohydrates: 59g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 242mg | Potassium: 180mg | Fiber: 2g | Sugar: 36g | Vitamin A: 838IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg

The post Crumb Cake with Peaches appeared first on 365 Days of Baking.

I love to order fried rice when I go out to restaurants. And as much as I love it, it’s hard to replicate that flavor and texture at home. But I think I’ve perfected it, and I’m sharing my tips for making the best fried rice below!

Let’s Talk Pork!

Did you know that pork is packed with protein and is a really good value when purchased at your grocery store?
Every 3 ounces of pork is packed full of 22 – 24 grams of protein depending on the cut! So, eating 20 –30 grams of protein per meal helps fuel your body and may help you feel fuller.
You can find more info on the nutritional value of pork here: https://www.pork.org/nutrition/protein-in-pork/.

Pork is really easy to cook, too! There are so many different cuts of pork that it’s an easy ingredient to use in lots of recipes, like Pork Spare Ribs, Rosemary Pork Medallions, Parmesan Pork Chops, and Pulled Pork Mac and Cheese.
I love using ground pork when I need to get dinner on the table quickly. It’s so flavorful, doesn’t take long to cook, is very versatile, and the whole family loves it. Check out some of the recipes I’ve used it in down below!

Make the Best Fried Rice at Home

There are a few simple things that I’ve found to make all the difference when making your own fried rice:

• Rice: Use cold, day-old rice. It’s so much better with leftover white rice than if you try to use fresh rice! I prefer Jasmine rice for the texture, too, though you could use standard long-grain rice.
• Heat: Heat your wok or pan to medium-high.
• Don’t overcrowd: Cook everything separately, and only combine at the end.
• The oyster sauce and sesame sauce are key! Just a few drops make a difference in the final flavor. You can also substitute fish sauce for the oyster sauce.
• Be generous with oil (butter) to keep things from sticking.

Ingredients for Pork Fried Rice

You can use just about any ingredients you have to make fried rice, as there are so many variations out there. Here’s what I used for this version:

• Unsalted butter
• Large eggs
• Small onion, diced
• Minced garlic
• Ground pork
• Frozen peas and diced carrots
• Day-old rice, cooked and refrigerated (I recommend Jasmine rice)
• Low-sodium soy sauce
• Oyster sauce
• Pineapple tidbits, drained
• Green onions, chopped
• Sesame oil
• Kosher salt
• Black pepper

Find a detailed ingredient list in the recipe card below!

How to Make Ground Pork Fried Rice

All you need is a wok or large skillet and a nice cooking spatula to make this recipe. Here’s how to make it:

1. Eggs: First, I melt a tablespoon of butter in my skillet over medium heat. While it melts, I beat three eggs in a bowl. Then I add the eggs to the melted butter and scramble them, stirring occasionally until fully cooked. Then I transfer the eggs to a plate to use later.
2. Ground Pork: Next, I melt more butter in the skillet, then add the onion and garlic and let it cook for about 2 minutes. Then I add the ground pork and cook for 6-9 minutes. It will be fully cooked when it’s browned and no longer pink, with the internal temperature reaching 160°F. Also, I break the meat apart as it cooks so that it will be evenly distributed throughout the ingredients.
3. Vegetables: I scoot the pork to the side, then add the peas and carrots, salt, and pepper to the skillet. I let these cook until heated through, about 2-4 minutes.
4. Rice: I push the veggies to the side, increase the heat, and melt the remaining butter. Then I add the cooked rice, soy sauce, and oyster sauce. I mix these together, then let it sit for 2-3 minutes to fry the rice. My personal preference is to leave it as long as possible so it’s almost crispy and browns up a bit.
5. Combine: Now, I add the eggs back to the rice and place the pineapple tidbits and green onions in the pan. I stir everything up until completely mixed, then let sit for an additional 2-3 minutes to heat through and fry the rice again, stirring only once or twice.
6. Serve: I remove the fried rice from the heat and pour the sesame oil over it. I stir to combine and then add any additional green onions, soy sauce, sesame oil, or salt and pepper as needed.

FAQs

How do I store Pork Fried Rice?

I let the fried rice cool completely, then transfer the leftovers to an airtight container and store it in the fridge. It is good for 3-4 days in the fridge. Reheat in the skillet for a few minutes until warm for best results.
You can even use the leftovers to make a breakfast bowl with a fried egg, or a burrito with black beans and scrambled eggs!

Can you freeze Fried Rice?

Yes, you can! I like to store it in individual portions in the freezer for up to 2 months. Then I can just heat up enough for lunch when I want some.

Easy Ground Pork Recipes

It’s grilling time and these cheesy spiced Pork Burgers are some of the juiciest burgers you’ll ever eat. With ground pork, two different kinds of cheese, and a spicy seasoning mix, these easy burgers will be the hit of any cookout!

I have a weakness for dumplings, so whenever I see them on a menu, I have to order them. Most often times, I’m disappointed that they aren’t as good as the Pork Potstickers recipe here on 365. The pork, cabbage and spices wrapped up in the wrappers don’t ever last long when I make them and I’ll fight for any leftovers!

Pork and cabbage just go together like peanut butter and jelly. That’s why I created this Pork and Cabbage Stir Fry. It’s a super easy meal for a busy weeknight and comes together in just 30 minutes.

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Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too
Thank you! 
❤️ Lynne

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Pork Fried Rice Recipe

This easy Pork Fried Rice Recipe makes a great all-in-one weeknight meal. This fried rice recipe is full of flavor, with ground pork, veggies, rice, and eggs. Plus, it’s ready in just about 30 minutes!

Course Dinners

Cuisine Asian

Keyword Pork Fried Rice Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 1093kcal

Author Lynne Feifer

Ingredients

• 4 tablespoons butter divided, plus more if needed
• 3 large eggs beaten
• 1 small onion diced
• 3 cloves garlic minced
• 1 pound ground pork
• 12 ounces frozen green peas and diced carrots thawed
• 3 cups day old cooked and refrigerated rice I love using jasmine rice
• ⅓ cup low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 ¼ cups pineapple tidbits drained
• 3 green onions chopped with some reserved for garnish
• 2 teaspoons sesame oil
• kosher salt and black pepper to taste

Instructions

• In a large skillet over medium heat, melt 1 tablespoon of butter. Add the 3 beaten eggs and scramble, stirring occasionally until fully cooked. Transfer eggs to a plate until ready to add later.
• Add 1 tablespoon of butter to the pan over medium heat and melt. Add the chopped onion and 3 cloves minced garlic, and cook for about 2 minutes. Add the 1 pound ground pork to the pan and cook for 6-9 minutes until browned and internal temperature is 160°F, breaking it apart as it cooks. Place the 12 ounces peas and carrots, a generous pinch of salt and pepper, and cook until vegetables are heated through, about 2-4 minutes.
• Push the vegetables to the edges of the skillet, increase heat to medium-high, and add the remaining 2 tablespoons of butter. When melted, add the 3 cups cooked rice, 1/3 cup soy sauce, and 2 tablespoons oyster sauce. Mix all ingredients together well then let sit for 3 minutes to fry the rice, stirring once or twice. See note.
• Add the scrambled eggs, 1 1/4 cups pineapple tidbits, and chopped green onions. Carefully stir again until completely mixed. Let sit for an additional 3 minutes to heat through and fry rice again, stirring once or twice.
• Remove from heat and drizzle the 2 teaspoons sesame oil over the skillet. Stir to combine. Serve with additional chopped green onions, and additional soy sauce, sesame oil, salt and pepper, if desired.

Notes

 

When the rice sits in the pan to fry, I personally like to leave it as long as possible before stirring so that it becomes crispy and browns up a bit. 

Nutrition

Calories: 1093kcal | Carbohydrates: 138g | Protein: 39g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 235mg | Sodium: 1289mg | Potassium: 944mg | Fiber: 7g | Sugar: 12g | Vitamin A: 8741IU | Vitamin C: 22mg | Calcium: 137mg | Iron: 4mg

The post Pork Fried Rice Recipe appeared first on 365 Days of Baking.

If you’re craving chocolate, this dessert will absolutely satisfy your craving! However, I do think there is such a thing as too much chocolate! You might disagree, but there’s a point where it can just be too rich and heavy for my taste.

This completely chocolate dessert may appear very rich and overindulgent, but I was quite surprised how very palatable it was. The chocolate whipped cream is not that sweet, so it balances the sweetness from the pudding and cookie crust very nicely. I honestly think these might be my favorite Dream Bars yet.

If chocolate is your love language, you NEED to make this no-bake chocolate dessert today!

Ingredients for Death by Chocolate Dream Bars

The list of ingredients is a bit lengthy, but don’t let that scare you off of this recipe! Most are pantry staples, and this recipe comes together pretty easily!

Chocolate Stabilized Whipped Cream

• Cream cheese, room temperature
• Unsweetened cocoa powder
• Powdered sugar
• Vanilla extract

Oreo Cookie Crust

• Dark Chocolate Oreos (including the filling)
• Butter

Chocolate Fudge Pudding Layer

• Box of chocolate fudge pudding (or regular chocolate works too!)
• Milk

Chocolate Cheesecake Layer

• Cream cheese, room temperature
• Semisweet chocolate chips
• Powdered sugar
• Vanilla extract
• Chocolate bars to make chocolate curls for garnish, optional

Find the detailed ingredient list in the recipe card below!

How to Make Death By Chocolate Layer Bars

Again, there are quite a few steps to this recipe, but it takes more time than talent to make! You’ll be surprised how easy they are to make:

Chocolate Stabilized Whipped Cream

1. First, I make my Chocolate Stabilized Whipped Cream following the directions in this post. Basically, I add all the whipped cream ingredients except the heavy cream to a large mixing bowl and beat until soft and creamy. Then I slowly add the heavy cream while mixing on low.
2. Once it is completely incorporated, I gradually increase the speed and beat until soft peaks form. After a good scrape of the bowl, I beat once more until stiff peaks form. Then I store the whipped cream in the fridge until I’m ready to assemble the Dream Bars.

Oreo Cookie Crust

1. First, I line my 8×8-inch baking pan with a sheet of parchment paper with the sides overhanging so I can remove the bars later easily.
2. Next, I crush about 20 Oreos in a blender or food processor. I place the remaining cookies in a bag and roughly crush them with a rolling pin or my hands. I’ll use these as part of the final layer of the Dream Bars later.
3. In a microwave-safe bowl, I melt the butter. Then I add the butter to the Oreo crumbs and mix until completely moistened. I add this crumb mixture to the prepared baking pan and spread it into an even layer across the bottom to make a level crust. Then I place the pan into the freezer for about 30 minutes to harden.

Chocolate Pudding Layer

1. I combine the chocolate fudge pudding with 1 ½ cups of milk in a small bowl. Do NOT use the 2 cups of milk asked for on the package directions, as we want this to be thicker and more stable.
2. I put the pudding in the fridge to firm up while I prepare the cheesecake layer.

Chocolate Cheesecake Layer

1. First, I melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between.
2. In a medium mixing bowl, I stir the cream cheese until smooth. Then I add the powdered sugar, vanilla, and melted chocolate chips and mix thoroughly. I take the Chocolate Stabilized Whipped Cream from the fridge and fold in one cup into the cheesecake mixture.

Assembly

1. First, I place dollops of cream cheese all over the cookie crust, then spread it into an even layer.
2. Then I do the same thing with the chocolate pudding, forming an even layer on top of the cheesecake layer.
3. Next, I spread the remaining Chocolate Stabilized Whipped Cream over the top of the pudding. Then it goes into the fridge for 2 hours or the freezer for 1 hour before serving.
4. When I’m ready to serve it, I use a peeler on the chocolate bar to make chocolate curls and spread them on top of the Dream Bars along with some crushed Oreos. Enjoy!

FAQs

How do I store Death by Chocolate Dream Bars?

This no-bake dessert is full of perishable ingredients, including cream cheese and milk. I cover it with plastic wrap or aluminum foil (or use an airtight container with a tight-fitting lid) and store it in the refrigerator when not eating it. 

Keep the bars covered and chilled, and they’ll stay good for up to a week!

How do I serve Dream Bars?

• If you lined the baking pan with parchment paper, use the overhanging edges to remove the entire dessert lasagna from the pan to a cutting board. 
• Run a large knife under hot water, dry it off, then slice through the chocolate lush, repeating with each cut. This will help make clean cuts.
• Cut the Dream Bars into small squares for a beautiful presentation!

Can I make these ahead of time?

You can make them up to 24 hours in advance and keep them in the fridge until ready to serve.

More Dream Bar Recipes

• Lemon Dream Bars
• Turtle Dream Bars
• Orange Creamsicle Dream Bars
• Chocolate Mint Dream Bars
• Strawberry Cheesecake Dream Bars
• Chocolate Peanut Butter Dream Bars

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Death By Chocolate Dream Bars

Death by Chocolate Dream Bars with a Dark Chocolate Oreo crust, layers of chocolate pudding and cheesecake, and topped with Chocolate Stabilized Whipped Cream are an indulgent treat for any occasion!

Course Dessert

Cuisine American

Keyword Death By Chocolate Dream Bars

Prep Time 20 minutes minutes

Freezing and Refrigeration 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 9 servings

Calories 539kcal

Author Lynne Feifer

Ingredients

Chocolate Stabilized Whipped Cream

• 4 ounces cream cheese room temperature (softened for at least one hour)
• ¼ cup unsweetened cocoa powder
• ½ cup powdered sugar
• 1 ½ teaspoons vanilla extract

Oreo Cookie Crust

• 28 Dark Chocolate Oreos with filling divided
• 4 tablespoons butter

Chocolate Fudge Pudding Layer

• 3.9 ounces chocolate fudge pudding can use chocolate
• 1 ½ cups milk

Chocolate Cheesecake Layer

• 8 ounces cream cheese room temperature
• ½ cup semi-sweet chocolate chips
• ½ cup powdered sugar
• ½ teaspoon pure vanilla extract
• plain Hershey Bar or chocolate bar for chocolate curls for garnish, if desired

Instructions

Chocolate Stabilized Whipped Cream

• In a mixing bowl, beat the cream cheese with the 1/4 cup cocoa powder, 1/2 cup powdered sugar, and 1 1/2 teaspoons vanilla until soft and creamy, about 3 minutes. You will need to scrape down the bottom and sides of the bowl a couple times to make sure everything is incorporated.
• With the mixer on low, slowly pour in the 1 1/2 cups heavy whipping cream. Once the entire amount of heavy cream has been added, turn the mixer off and scrape down the bottom and sides of the bowl again. Turn the mixer on low and gradually increase to high, mixing just until soft peaks form. You'll want them to collapse, not stand up. Then scrape down the bottom and sides of the bowl again to mix everything together.
• Gradually turn the mixer to high and beat until stiff peaks are formed, probably less than 1 minute. Do not over beat. "Stiff peaks" mean that the frosting should stand up straight and be firm in shape when the beater is lifted out of the bowl. Store in refrigerator until ready to use.

Oreo Cookie Crust

• If desired, line an 8 X 8-inch baking pan with parchment so that it comes up and just over at least two of the sides. This will make it easier to lift the bars out of the pan to cut and serve more precise slices when serving, but isn't necessary.
• In a blender or food processor, finely crush 20 of the cookies with the filling. Place the remaining 8 cookies in a small resealable bag and crush with a rolling pin or with your fingers. You will sprinkle those on top of the final layer of the Chocolate Stabilized Whipped Cream.
• In a medium microwaveable bowl, melt the butter in the microwave for about 30 seconds. Stir to melt completely, if needed. Add the cookie crumbs to the butter and mix together until well moistened.
• Put the crumb mixture into the baking pan and spread to the corners, patting down to make a level crust. Place pan into the freezer for at least 30 minutes to harden.

Chocolate Fudge Pudding Layer

• In a small mixing bowl, combine the chocolate fudge pudding with the 1 ½ cups of milk. Do not use the two cups of milk as stated on the box of the pudding, we want the pudding to be a bit more stable and thick. Place into the refrigerator while you prepare the cheesecake layer.

Chocolate Cheesecake Layer

• In a small microwaveable bowl, melt the 1/2 cup of semi-sweet chocolate chips for 30-second intervals, stirring in between until completely melted and smooth.
• In a medium mixing bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla and melted chocolate chips. Mix thoroughly. Fold in one cup of the chocolate stabilized whipped cream until completely combined.

Assembly

• Place dollops of the chocolate cream cheese over the frozen crust and spread into an even layer.
• Do the same with the chocolate fudge pudding on top of the cheesecake, placing dollops and spreading to the corners and sides of the pan.
• Spread the remaining chocolate stabilized whipped cream over the top of the pudding. Refrigerate for a minimum of two hours or freeze for one hour before serving.
• Use a vegetable peeler to gently scrape the side of the bar to create chocolate curls. Sprinkle the curls and crushed cookies over the top.

Nutrition

Serving: 1serving | Calories: 539kcal | Carbohydrates: 61g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 496mg | Potassium: 323mg | Fiber: 3g | Sugar: 44g | Vitamin A: 735IU | Calcium: 107mg | Iron: 6mg

The post Death By Chocolate Dream Bars appeared first on 365 Days of Baking.

If you love the fluffy texture of Cool Whip but prefer something without so many artificial ingredients, then you’re going to love this recipe. Whether you’re looking to avoid a trip to the store or just want something homemade, this chocolate whipped cream recipe fits the bill!

What is Stabilized Whipped Cream?

Stabilized whipped cream uses an added ingredient to help it hold its shape for a longer period. I love using it for layer cakes, a pie, or other desserts (I’m looking at you, my Dream Bars!!) that require a whipped cream topping that won’t collapse or melt quickly at warm temperatures. Recipes differ, so the added ingredient may be gelatin, cornstarch, cream cheese, or instant pudding mix, among other ingredients.

Stabilized whipped cream is different from regular whipped cream in that it has a firmer texture and I can pipe it onto desserts, like this Banana Split Ice Cream Cake. It also lasts longer than regular whipped cream, making it the perfect choice for desserts that I need to make in advance.

Adding a little chocolate makes everything better, don’t you think? Adding unsweetened cocoa powder to my standard whipped cream recipe gives it just the right amount of chocolate flavor! I can’t wait to show you some desserts featuring this chocolate whipped cream!

Ingredients for Chocolate Stabilized Whipped Cream

You only need five simple ingredients to make this recipe. Here’s what’s on my list:

• Cream cheese, room temperature
• Unsweetened cocoa powder
• Confectioners’ sugar
• Pure vanilla extract
• Heavy whipping cream

I put the exact amounts needed in the printable recipe card at the end of the post, so make sure to check it out!

How to Make Easy Chocolate Stabilized Whipped Cream

This recipe makes about 3 cups of whipped cream, so you can store anything you don’t need to use right away. Here’s how I make this easy recipe:

1. First, I beat the softened cream cheese with the cocoa powder, powdered sugar, and vanilla extract in a large bowl or bowl of a stand mixer until soft and creamy, about 3 minutes. I use the whisk attachment, start on low speed, and then increase the speed to medium once everything is incorporated. Also, I scrape down the sides and bottom of the bowl once or twice.
2. Next, I slowly pour in the whipping cream while the mixer stays on low speed. Once I’ve added all the heavy cream, I turn off the mixer and scrape down the sides of the bowl. I return the mixer to low speed and gradually increase the speed to high, mixing just until soft peaks form. Then I turn the mixer off and scrape the sides and bottom of the bowl once more.
3. Finally, I turn the mixer to high speed and beat until stiff peaks form, a little less than a minute, being careful not to overbeat it. I transfer it to an airtight container and store it in the fridge until I’m ready to use it!

FAQs

What is the difference between soft peaks and stiff peaks?

• Soft peaks collapse instead of standing up from the bowl or mixer. The shape is much less distinct.
• Stiff peaks stand up straight and firm without collapsing when you move the beater out of the bowl.

How can I make sure my Stabilized Chocolate Whipped Cream turns out well every time?

• I make sure to use cold heavy cream for the best results.
• If possible, I use a cold bowl to help keep the cream cold while whipping.
• Whip the cream until soft peaks form, but be careful not to overbeat it.
• It’s important that I scrape down the sides and bottom of the mixing bowl multiple times throughout the process so that everything is completely incorporated and there are no lumps of cream cheese left.
• I chill the whipped cream for at least an hour before using it to allow it to set properly.

How do I store Stabilized Whipped Cream?

I store this topping in an airtight container in the refrigerator for 2-3 days. When I’m ready to use it, I simply re-whip the cream for a few seconds, but not much longer, to restore its texture. I serve stabilized whipped cream with cakes, pies, and fruit, or use it as a topping for hot chocolate or coffee.

Can Chocolate Stabilized Whipped Cream Be Frozen?

Yes. It can be stored in an airtight and freezer-safe container for about 2 months. To thaw, I transfer it to the refrigerator to thaw overnight before using. When ready to serve or use, I re-whip it for just a few seconds to make sure it’s restored to it’s proper texture.

Can I decorate with Whipped Cream?

Chocolate Stabilized whipped cream frosting is the perfect topping for piping onto cakes and desserts to create beautiful designs and decorations. Here are some decorating ideas to inspire you:

• Pipe rosettes or stars onto cupcakes for a simple yet elegant decoration.
• Use a piping bag fitted with a star tip to create a border around the edge of a cake.
• Pipe whipped cream or spread with a spatula onto a trifle in layers for a visually stunning dessert.
• Use a piping bag fitted with a leaf tip to create a wreath around the edge of a pie.

More Whipped Cream Recipes

For standard (not stabilized!) whipped cream, try one of these delicious recipes:

• Vanilla Bean Whipped Cream adds a little extra flavor by using a real vanilla bean instead of extract. It’s delicious on all the desserts!
• Indulge in the ultimate creamy delight with homemade 3 Ingredient Whipped Cream! Whether you’re topping off a slice of pumpkin pie, a no-bake dessert, a hot cup of cocoa, or simply indulging in a spoonful straight from the bowl, homemade whipped cream is a luxurious treat that is surprisingly easy to make.
• Chocolate Whipped Cream – fresh whipped cream with added chocolate syrup. It will make your desserts extra special!

If you tried this Stabilized Chocolate Whipped Cream recipe, let me know how yours turned out! And stay tuned for some tasty ways to use it in the near future!

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Thank you! 
❤️ Lynne

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Stabilized Chocolate Whipped Cream

Stabilized Chocolate Whipped Cream is an easy variation of my gelatin-free whipped topping! This substitute for Chocolate Cool Whip is easy to make and versatile enough to use in many dessert recipes!

Course Dessert

Cuisine American

Keyword Chocolate Stabilized Whipped Cream

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 637kcal

Author Lynne Feifer

Ingredients

• 4 ounces cream cheese softened for at least an hour at room temperature
• ¼ cup unsweetened cocoa powder
• ½ cup powdered sugar
• 1 ½ teaspoons pure vanilla extract
• 1 ½ cups heavy whipping cream

Instructions

• In a mixing bowl, beat the cream cheese with the 1/4 cup cocoa powder, 1/2 cup powdered sugar, and 1 1/2 teaspoons vanilla until soft and creamy, about 3 minutes. You will need to scrape down the bottom and sides of the bowl a couple times to make sure everything is incorporated.
• With the mixer on low, slowly pour in the 1 1/2 cups heavy whipping cream. Once the entire amount of heavy cream has been added, turn the mixer off and scrape down the bottom and sides of the bowl again. Turn the mixer on low and gradually increase to high, mixing just until soft peaks form. You'll want them to collapse, not stand up. Then again, scrape the bottom and sides of the bowl to mix everything together.
• Turn the mixer on high and beat until stiff peaks are formed, probably less than 1 minute. Do not over beat. "Stiff peaks" mean that the frosting should stand up straight and be firm in shape when the beater is lifted out of the bowl.
• Store in refrigerator until ready to use.

Notes

This recipe makes about 3 cups, and nutritional value is calculated for 1 cup.

Nutrition

Calories: 637kcal | Carbohydrates: 30g | Protein: 7g | Fat: 57g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 173mg | Sodium: 153mg | Potassium: 275mg | Fiber: 3g | Sugar: 25g | Vitamin A: 2257IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg

The post Stabilized Chocolate Whipped Cream appeared first on 365 Days of Baking.

Whether you call it Chex Mix, Puppy Chow, or Muddy Buddies, this dessert is a classic treat! It might be messy, but I just can’t resist scooping up spoonful after spoonful of this fun treat. I’m not sure if it’s the peanut butter coating or the crunch of the cereal, but something about it is seriously addictive!

Why All The Funny Names?

I’m pretty sure the name you use for this treat depends on where you live, or maybe your family traditions. “Puppy Chow” started in the Midwest and is a classic staple at gatherings. It got that name from its resemblance to real dog treats called kibble. Plus, Chex was made by the same company (Purina) that makes dog food!

“Muddy Buddies” is the name General Mills gave to this treat, printing it on cereal boxes when sharing their own recipe for this sugary treat.

Since I have readers that live all over, I decided to use the title Chex Mix, since we are basing our recipe around that cereal. But you’ll see me use all three terms in this post, just for fun!

What do you call it?

Ingredients for 4^th of July Chex Mix

You’ll need the following ingredients for this patriotic snack mix:

• Rice Chex cereal
• White chocolate chips
• Creamy peanut butter
• Unsalted butter
• Pure vanilla extract
• Powdered sugar
• Mini pretzels (I used Snyder’s Mini Pretzel Rounds)
• Red, White, and Blue M&Ms
• Red, White, and Blue Mini Swedish Fish

If you have a hard time finding the candy in the store, I linked them to Amazon above and in the recipe card, so you can buy them online!

Be sure to check out the recipe card at the end of the post for a detailed ingredient list and instructions!

How to make 4^th of July Chex Mix

This patriotic Chex Mix is really easy to make and doesn’t require any baking at all, making it perfect for summer!

1. Line a large baking sheet with parchment paper. Place 6 cups of Rice Chex cereal in a large mixing bowl and set aside.
2. In a medium microwave-safe bowl, combine 1 cup white chocolate chips, ½ cup creamy peanut butter, and 2 tablespoons unsalted butter. Microwave on high for 30-second intervals, stirring after each interval, until the mixture is completely melted and smooth. Next, stir in 1 teaspoon pure vanilla extract.
3. Pour the melted chocolate mixture all over the cereal. Gently stir with a spatula until the cereal is evenly coated. Then spread the chocolate-covered cereal on a large baking sheet lined with parchment paper to cool, and let the chocolate dry completely.
4. In a large bowl, sprinkle the powdered sugar over the coated cereal. Gently toss until the cereal is pretty evenly coated. Alternatively, place the cereal in a Ziploc bag with the powdered sugar and gently shake to coat.
5. Add 1 ½ cups mini pretzels, 1 ½ cups M&M’s, and 1 1/2 cups Swedish Fish. Gently mix to distribute evenly. Serve and enjoy!

Serving Suggestions

• Transfer the 4th of July Puppy Chow to a festive serving bowl.
• For a festive touch, serve in individual patriotic cups, so people can just grab and go!

FAQs

What substitutions can I make?

• Cereal: You can swap out the Rice Chex for other crispy cereals like Corn Chex or Crispix cereal.
• Chocolate: I used white chocolate chips for my 4^th of July Muddy Buddies to highlight the patriotic colors, but you could use milk chocolate or dark chocolate chips too.
• Peanut Butter: Swap out peanut butter for other nut butters if you need a peanut-free option. I’m partial to sunflower seed butter.
• Candy: Add additional or different red, white and blue treats to your 4th of July snack mix: Mike and Ike Candies, Sour Patch Kids, Jelly Belly Jelly Beans, Peanut M&M’s

How do I store 4^th of July Chex Mix?

Store it in an airtight container for 1-2 weeks at room temperature. You can also store it in the fridge if you like it chilled.

Can you freeze Patriotic Puppy Chow?

Yes, freeze it in an airtight container for up to 2 months. You can actually eat it straight from the freezer for a delicious, refreshing snack, but watch those frozen candies and don’t break a tooth! I would leave it out to thaw for a few hours in that case.

More Patriotic Desserts

Need a red, white, and blue-themed dessert to serve your guests or bring to a potluck? Try one of these easy recipes:

• Patriotic Poke Cake
• Patriotic Jello Dessert
• Red, White, and Blue Dream Bars
• Berry Trifle
• 4^th of July Strawberries

Pin or print this 4^th of July Chex Mix recipe for your next patriotic holiday gathering!

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4th of July Chex Mix

4th of July Chex Mix is the perfect sweet and salty dessert for Memorial Day and beyond! Spruce up your classic muddy buddies by adding salty pretzels and sweet patriotic-themed candy for a fun treat!

Course Dessert

Cuisine American

Keyword 4th of July Chex Mix

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 18 servings

Calories 330kcal

Author Lynne Feifer

Ingredients

• 6 cups Rice Chex cereal
• 1 cup white chocolate chips
• ½ cup creamy peanut butter
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• ½ cup powdered sugar
• 1 ½ cups mini pretzels I used Snyder's Mini Pretzel Rounds for this recipe.
• 1 ½ cups Red, White, and Blue M&Ms
• 1 ½ cups Red, White and Blue Mini Swedish Fish

Instructions

• Line a large baking sheet with parchment paper. Place 6 cups of Rice Chex cereal in a large mixing bowl and set aside.
• In a medium microwave-safe bowl, combine 1 cup whitechocolate chips, ½ cup creamy peanut butter, and 2 tablespoons unsalted butter. Microwave on high for 30-second intervals, stirring after each interval, until the mixture is completely melted and smooth. Stir in 1 teaspoon pure vanilla extract. 
• Pour the melted chocolate mixture over the Rice Chex cereal. Gently stir with a spatula until the cereal is evenly coated. Spread the chocolate-covered cereal on a large baking sheet lined with parchment paper to cool, and let the chocolate dry completely. 
• In a large bowl, sprinkle the powdered sugar over the coated cereal. Gently toss until the cereal is pretty evenly coated.
• Add 1 ½ cups mini pretzels, 1 ½ cups M&M's and 1 1/2 cups Swedish Fish. Gently mix to distribute evenly. 
• Transfer the 4th of July Puppy Chow to a festive serving bowl or into individual plastic cups, so people can just grab and go. 

Notes

• Be gentle when combining the cereal with the chocolate and peanut butter mixture to avoid breaking the cereal. This will help maintain the desired crunchy texture. 
• Make sure each piece of cereal is evenly coated with the chocolate mixture.  
• Allow the mix to cool completely before adding the powdered sugar. This helps the sugar stick better and keeps the cereal from getting soggy. 
• Store this Patriotic Chex Mix in an airtight container at room temperature for up to 1 week. 
• Nutritional value has been calculated for 1/2 cup per person.
• Add additional or different red, white and blue treats to your 4th of July snack mix:
  Mike and Ike Candies – not in stock when this was published, but you can use any kind of red, white, and blue candy as a substitute.
  Sour Patch Kids
  Jelly Belly Jelly Beans
  Peanut M&M’s

Nutrition

Serving: 0.5cup | Calories: 330kcal | Carbohydrates: 50g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 215mg | Potassium: 102mg | Fiber: 1g | Sugar: 30g | Vitamin A: 247IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 4mg

The post 4th of July Chex Mix appeared first on 365 Days of Baking.

This flavorful side dish is a great choice for a family meal or your next potluck. I love a good pasta salad in the summer, as they are so nice and refreshing when it’s hot outside! My favorite thing about this particular salad is all the fresh produce. You can add more or less according to your tastes and it will always taste amazing! This pasta salad recipe will become one of your new favorites!

What makes this Pasta Salad “Southwest”?

I tried to use southwestern flavors that scream “Tex-Mex” to me, like cilantro, corn, and fresh avocado. I always find these flavors in my favorite Tex-Mex dishes, so it was a no-brainer to include them in this pasta salad recipe.

Ingredients for Southwest Pasta Salad

I have to visit the grocery store for the freshest vegetables when I want to make this salad. Here’s what’s on my grocery list:

• Pasta- I use bowtie pasta, but you could also use another sturdy noodle like penne pasta.
• Black beans
• Red onion
• Orange bell pepper (use a green pepper or red peppers if you prefer)
• Cherry tomatoes
• Fresh sweet corn or frozen corn—thaw it first if using frozen!
• Avocado
• Fresh cilantro

For the Dressing Ingredients

• Olive oil
• Vinegar
• Cumin
• Fresh lime juice
• Chili powder
• Sugar
• Salt and pepper

I have a detailed list of ingredients in the printable recipe card below, so don’t forget to scroll to the end for all the specifics!

How to Make Southwestern Pasta Salad

One of the things I love about this recipe is how quick and easy it is to make.

First, in a jar, I combine the vinegar, cumin, lime juice, chili powder, sugar. I put the lid on it and shake it well to combine. I pour ¼ cup of the olive oil in, seal it tightly and then shake it vigorously until it is well combined. I do that twice more. then set it aside so the flavors can deepen.

Next, I cook the pasta in a large pot of salted water according to the package directions (I cook it to al dente). While the pasta cooks, I prepare all the veggies by dicing them up really small with a sharp knife. I just like mine in tiny bites for the perfect crunch in every bite, but the size is really up to you.

Once the pasta finishes cooking, I drain it and rinse it with cold water until the pasta is nice and cool. I add the chopped vegetables to a large bowl along with the pasta. I sprinkle it all with the salt and pepper, and drizzle the dressing over everything. I toss it all together until completely coated, and it’s ready to serve!

FAQs

Can I make Southwest Pasta Salad ahead of time?

Yes, you absolutely can! In fact, I think it’s even better after sitting in the fridge in a covered container for 8-12 hours, as the extra time really allows the flavors to meld and strengthen. I wouldn’t make it more than 24 hours ahead of time, though.

What is the best pasta for this recipe?

I made it with bowtie pasta, but you could use penne pasta, rotini, or even elbow macaroni! I actually really like using the mini bowties for the perfect-sized bite!

Can I add protein to this dish?

Yes, you can add bite-sized chunks of chicken breast or leftover shredded chicken from a rotisserie chicken or another dish. It would be great with tuna or salmon, too.

How long will this pasta last in the fridge?

Store it in an airtight container in the fridge. Eat this Southwest Pasta Salad within 2-3 days for the best flavor and texture. After that, the ingredients may get soggy.

More Pasta Salad Recipes You’ll Love

• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
• To make this Sausage Veggie Pasta Salad, doctor up a store-bought Suddenly Salad by adding some smoky bourbon sausage and fresh vegetables, all smothered in a tasty dressing!
• This super-easy Ranch BLT Pasta Salad is a great side dish or main dish recipe. It’s made with Marie’s Creamy Ranch Dressing, rotini pasta, crumbled bacon, cherry tomatoes, red onion, orange pepper, and romaine lettuce. This ranch salad might just make a regular appearance on your menu, especially when warmer temperatures roll around.
• Greek Tortellini Pasta Salad combines cheesy pasta with crisp fresh veggies! Tossed with a homemade Greek dressing, this refreshing side dish makes a perfect picnic food!

If you make this Southwest Pasta Salad Recipe, come back and let me know how it turned out for you!

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Please leave a comment and review below to let me know what you think of this recipe. I’d love to know your thoughts! 
Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too
Thank you! 
❤️ Lynne

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Southwest Pasta Salad

Southwest Pasta Salad is made with bowtie pasta and fresh vegetables, then tossed with a homemade zesty dressing. It’s cool, delicious, and perfect for a hot summer’s day when you don't want cook!

Course Salad

Cuisine American

Keyword Southwest Pasta Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 541kcal

Author Lynne Feifer

Ingredients

• 1 lb. pasta – cooked according to package directions
• 15.5 ounces black beans, drained and rinsed well
• ½ red onion diced
• 1 orange bell pepper, seeded and diced
• 10 ounces cherry tomatoes I like to slice them in half
• 1 cup fresh or frozen corn
• 1 avocado diced
• 2 tablespoons fresh cilantro, chopped

Dressing

• ⅓ cup white vinegar
• ¾ teaspoon cumin
• 3 tablespoons fresh lime juice
• ½ teaspoon chili powder
• 1 teaspoon sugar
• ¾ cup olive oil
• 2 ½ teaspoons kosher salt
• 2 teaspoons freshly ground black pepper

Instructions

• In a large bowl, place the 15.5 ounces black beans, the half diced red onion, the sliced orange bell pepper, 10 ounces cherry tomatoes, 1 cup corn, 1 avocado, and 2 tablespoons fresh cilantro.
• Cook the pasta according to instructions on box for al dente. Drain the pasta and rinse with cold water to stop the cooking process. No one wants mushy pasta in their pasta salad. Drain well.

Dressing

• In a mason jar, combine the ⅓ cup white vinegar, ¾ teaspoon cumin, 3 tablespoons fresh lime juice, ½ teaspoon chili powder, and 1 teaspoon sugar. Place the lid onto the jar and shake vigorously to combine. Pour ¼ cup of the olive oil and shake vigorously until completely combined. Repeat twice more with remaining olive oil.
• Add pasta to the large bowl with salad ingredients. Sprinkle everything with the salt and pepper. Pour the dressing over the contents and toss gently to completely coat. Chill in fridge until ready to serve.

Notes

Feel free to adjust the amounts of lime juice, chili powder, sugar, salt and pepper to your taste.

Nutrition

Calories: 541kcal | Carbohydrates: 66g | Protein: 14g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 741mg | Potassium: 624mg | Fiber: 10g | Sugar: 5g | Vitamin A: 782IU | Vitamin C: 33mg | Calcium: 43mg | Iron: 3mg

This post was originally published July 11, 2015. It has been updated in format and with pictures on May 20, 2026.

The post Southwest Pasta Salad appeared first on 365 Days of Baking.

I found this recipe in my mother’s recipe box years ago after she passed away, and I can’t believe I’d never made it until now. This delicious monkey bread is such a fun recipe for kids because they LOVE to pull the pieces of bread apart. Honestly, I love doing it too! It is just so much fun, and your fingers get all sticky from the cinnamon, sugar, and butter!

This sticky pull-apart bread is a great treat for Christmas morning or other holiday mornings. It’s also a fun treat for special events like a baby shower. But I often find myself making it when I just want to treat the family to something special for breakfast, too.
I adapted this recipe to keep things very simple, but there are endless variations if you want to jazz it up a little!

What is Monkey Bread?

Monkey bread consists of some sort of bread dough, like biscuit pieces, cinnamon rolls, or even homemade dough. These dough pieces are then rolled in a cinnamon- brown sugar mixture, placed in a greased Bundt cake pan, and drizzled with buttery brown sugar.

This fun recipe is called “monkey bread” because you pick it apart with your fingers like a monkey would! I know it’s kind of a goofy name for this ooey-gooey treat, if you think about it. You might also hear it called bubble bread or pull-apart bread.

Monkey Bread Ingredients

To make this easy monkey bread recipe, I only need a few simple ingredients:

• 2 loaves of Rhodes Bake-and-Serve bread, thawed
• White sugar
• Cinnamon
• Light or dark brown sugar
• Unsalted butter, melted

Find the detailed ingredient list in the printable recipe card below!

How to make Monkey Bread

This is such an easy recipe! It would be so fun and easy to make with your kids.

1. First, I thaw the dough. To do this, I spray a 9 X 13′-inch baking pan or dish with cooking spray and place the two frozen loaves into it. I spray a sheet of plastic wrap with cooking spray and place it on top of the loaves to prevent sticking as it thaws. Then I place them on the counter to rise / thaw for 4-7 hours, until the dough is about 1 inch above the edge of the pan. The timing depends on the room temperature.
2. Bake: When ready to bake, I preheat the oven to 375 degrees F. Then I generously coat a 15-cup Bundt pan or tube pan with cooking spray and set it aside. You need a large bundt pan because the dough will expand as it cooks.
3. Sugar- Cinnamon Coating: Next, I mix together the granulated sugar and cinnamon in a medium bowl. Working in small batches, I cut the thawed bread into bite-sized pieces of dough. Then I toss only a few of the dough pieces into the cinnamon sugar mixture at a time and coat thoroughly. This will prevent the dough from sticking together. It’s time-consuming, but believe me– it is SO worth it.
4. Assembly: I place the small pieces in the prepared pan to make an even bottom layer. Then I sprinkle 4 tablespoons of cinnamon sugar over the pieces. I continue adding pieces layer by layer, sprinkling more cinnamon-sugar mixture on top of each consecutive layer until no more remains. I finish by sprinkling the cup of brown sugar over the top layer and spooning melted butter over the whole thing.
5. Bake and Serve: I bake the monkey bread for 30-35 minutes or until golden brown, then remove it from the oven and place it on a wire rack to cool for 2-3 minutes. I tip the pan over onto a large serving platter or tray and let it sit for another 2-3 minutes before removing the pan.

This sweet treat is best when served warm!

Best Monkey Bread Recipes

Want to jazz up your monkey bread? Try one of the variations below:

• Make it with diced apples for an apple cinnamon bread.
• Mix in raisins, dried cranberries, or nuts! Pecans and walnuts go really well with the caramel sauce this recipe makes.
• Make a savory version for dinner with garlic butter and cheese or your favorite pizza toppings!
• Add fresh fruit on top of the monkey bread. Bananas, pineapples, or apple chunks are some great choices!
• Make chocolate monkey bread! Wrap each piece of dough around a piece of chocolate before continuing with the recipe!
• Make mini versions by dividing the dough pieces rolled in cinnamon sugar into muffin tins, then drizzle the butter and brown sugar over the top. Bake for 12-15 minutes.

FAQs

How do I store leftover Monkey Bread?

My family ate up every bite of this when I made it for breakfast! If you happen to have any of this delicious treat left over, you can store it in an airtight container in the refrigerator for 2-3 days. You can even freeze it by wrapping it in plastic wrap, then foil, and storing it in the freezer for up to 3 months.

How do I reheat Monkey Bread?

You can reheat this bread in individual portions by microwaving it for about 15 seconds. Or you can reheat the entire thing in a warm oven (200 degrees) covered in foil, for about 20 minutes or until warm throughout.

Can I make this Monkey Bread Recipe ahead of time?

You can make this gooey dish ahead of time and bake it when you are ready to serve it. I love to make this the night before, so I can just wake up and pop it in the oven for a quick, hot breakfast! Follow the recipe up to the point where you would put it in the oven. Instead, cover it with foil or plastic wrap and store it in the fridge for up to 12 hours.

When you’re ready to bake, preheat the oven as directed and continue from there!

More Quick Bread Recipes

If you like bread but don’t like the time it takes for things to rise, try one of these favorite recipes:

• Orange Cranberry Bread
• Chai Banana Bread
• English Muffin Bread
• Peanut Butter Bread

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Monkey Bread

You will love eating this soft, sticky, and sweet Monkey Bread. Enjoy this easy tender pull-apart bread covered in a buttery brown sugar sauce. It is the perfect breakfast treat or afternoon snack. 

Course Breakfast

Cuisine American

Keyword Monkey Bread

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Thawing / Rising Time 7 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 8 servings

Calories 492kcal

Author Lynne Feifer

Equipment

• 15-cup Bundt pan or tube pan DO NOT use a smaller pan

Ingredients

• 2 loves of Rhodes Bake-N-Serv Bread
• 1 cup granulated sugar
• 1 ½ tablespoons cinnamon
• 1 cup packed brown sugar
• 1 stick unsalted butter melted

Instructions

• To thaw dough, spray a 9 X 13'-inch baking pan or dish with cooking spray. Place the two frozen loaves into it. Spray a sheet of plastic wrap with cooking spray and place on top of the loaves to prevent sticking as it thaws. Place on counter to rise/thaw for 4-7 hours, until dough is about 1 inch above the edge of the pan. Timing will depend on the room temperature. Or see Note.
• When ready to assemble, preheat oven to 375 degrees F.
• Generously coat a 15-cup Bundt pan with cooking spray.
• In a medium bowl, mix together the granulated sugar and cinnamon.
• Cut bread loves into 1-inch pieces. Do a few slices at a time because as it continues to rise and thaw, the dough will stick together making it difficult to separate.
• Using only about 4 pieces of dough at a time, toss the pieces into the cinnamon sugar mixture and coat thoroughly. It is a bit time consuming doing it this way, but it's the best way to prevent all the dough from sticking together, and it will until each piece is coated in the cinnamon sugar.
• Distribute pieces evenly into prepared Bundt pan. It doesn't have to be neat, but make sure they're all arranged in an even layer, so that it bakes evenly
• After you have created the bottom layer, sprinkle 4 tablespoons of cinnamon sugar over them. Sprinkle more cinnamon sugar on top of each consecutive layer until no more remains.
• Sprinkle brown sugar on top of the last layer.
• Spoon butter over the top.
• Bake for 30-35 minutes.
• Place pan on a wire rack to cool upright for 2-3 minutes.
• Tip over onto a large serving plate or tray and allow to sit for an additional 2-3 minutes before removing the pan.

Notes

Note: The thawing time of the dough could be anywhere from 4-7 hours depending on the temperature of your kitchen. You could also thaw it in the refrigerator overnight for a minimum of 12 hours before assembling. 

Nutrition

Serving: 1serving | Calories: 492kcal | Carbohydrates: 106g | Protein: 7g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 538mg | Potassium: 44mg | Fiber: 3g | Sugar: 52g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.3mg

This recipe was originally published on 3/13/2014. It has been updated in format and with pictures on 5/17/2023, and in format on 5/18/26.

The post Monkey Bread appeared first on 365 Days of Baking.

I love this patriotic spin on a classic layer cake. It takes hardly any extra effort to turn a simple white cake into a seriously impressive 4th of July cake! Cut into the layers of cake, and the vibrant colors are reminiscent of stripes on the U.S. flag. How cool is that?

I don’t know about you, but I’ve definitely had some red, white, and blue desserts that looked festive but left something to be desired in the taste department. That’s why I’m happy to tell you this Patriotic Cake is completely delicious. Made from scratch, the cake layers have a fluffy crumb and the perfect vanilla flavor. It tastes even better slathered with the thick, creamy vanilla buttercream frosting!

Ingredients for Red, White, and Blue Cake

For the red, white, and blue cake layers, you will need these ingredients.

• Flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (salted butter will work fine too!)
• Sugar
• Egg whites
• Clear vanilla extract (to ensure a whiter color to the white layer!)
• Buttermilk
• Red and blue food gel coloring

Vanilla Buttercream Frosting Ingredients

• Unsalted butter
• Powdered sugar
• Vanilla extract
• Salt
• Heavy whipping cream
• Red, white, and blue sprinkles (for the top of the cake)

As always, I’ve included a detailed list of ingredients in the printable recipe card below!

How To Make a 4^th of July Birthday Cake

This red, white, and blue cake looks stunning, but is much easier to make than it looks! Here’s how I make this cake:

1. First, I preheat the oven to 350° and grease three 8 or 9-inch cake pans with butter or shortening, then dust with flour.
2. To start the cake batter,  in a medium bowl, I whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a separate large bowl, I cream together the butter and sugar with an electric hand mixer on medium speed until the mixture is light and fluffy. You can also use a stand mixer with the paddle attachment.
4. I add the egg whites and vanilla extract and continue beating on medium speed until mixed.
5. Next, I pour in about a third of the dry ingredients into the wet ingredients and beat on low speed until just combined. Then I add the rest of the dry ingredients along with the buttermilk, and fold them together until barely combined.
6. Now I divide the batter evenly between 3 small bowls. A digital scale will make this much easier than just eyeballing it. I add about 1/8 teaspoon (or a drop) of red gel food coloring and blue gel food coloring to two separate bowls of batter, and stir until the colors are well mixed. I leave the third bowl as is.
7. Finally, I pour each bowl of batter into the three cake tins. I bake them in the preheated oven for 25 minutes or until a toothpick inserted into the middle of the cakes comes out clean. Then I rest the cakes on a wire rack until they reach room temperature.

Buttercream Frosting Instructions

While the cakes are cooling, I make the buttercream frosting. 

1. In a large bowl, I cream the butter with an electric hand mixer on medium speed for about 3 minutes or until the butter is very smooth.
2. I gradually add the powdered sugar and continue mixing with the hand mixer until the frosting is thick and stiff. Then I add the vanilla extract, salt, and heavy whipping cream, and continue beating until everything is mixed.
3. Now, I transfer the frosting to a piping bag with a large round tip. I place the blue layer of the cake onto a platter or cake stand, and pipe even circles around the top of the blue layer, then spread it out with a spatula. Then I repeat this step with the white and red cake layers.
4. Once I have spread out the frosting on the top red cake layer, I spread a thin layer of frosting on the edges of the cake for a crumb coat. I place the cake in the freezer for 20-30 minutes or until the crumb coat is slightly hard.
5. Then I spread a thicker layer of the remaining frosting on the whole thing, and pipe some of the frosting on top around the edge in a piping bag with a large star piping tip. I finish by pressing some sprinkles along the bottom edges of the cake, and pour the rest of the sprinkles on top.

FAQs

How do I store Red, White, and Blue Cake?

Store your finished Patriotic Cake, covered, at room temperature for up to 3 days. For longer storage, store it covered in the refrigerator. It will stay good in the refrigerator for up to one week.

Can I make the cake layers ahead of time?

Yes, you can bake the red, white, and blue cake layers in advance and keep them frozen until you’re ready to assemble the 4th of July dessert.

Wrap the cakes tightly in plastic wrap or freezer bags. Store in the freezer for as long as 3 months. Let thaw before frosting and serving.

More Patriotic Desserts

Try one of these recipes next time you’re celebrating a patriotic holiday:

• Berry Trifle
• Patriotic Poke Cake
• Patriotic Jello Stars
• Patriotic Pinwheels and Star Cookies

Cake Recipes

After you’ve devoured every bite of this delicious 4th of July Layer Cake, check out these other cake recipes my readers have loved over the years.

• Citrus Layer Cake
• Cinnamon Roll Layer Cake
• Oreo Cake
• Peanut Butter Upside-Down Banana Cake
• Double Chocolate Coconut Cream-Filled Bundt Cake

If you enjoyed this Red, White, and Blue Cake, let me know how it turned out by leaving a comment or recipe review below!

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Red, White and Blue Cake: A Patriotic Dessert

Celebrate Memorial Day and the Fourth of July with this Red, White, and Blue Cake with layers of red, white, and blue cake covered in vanilla buttercream and topped with festive colorful sprinkles!

Course Dessert

Cuisine American

Keyword Red, White, and Blue Cake

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Resting Time 30 minutes minutes

Servings 16 slices

Calories 690kcal

Author Lynne Feifer

Ingredients

Cake

• 3 cups all-purpose flour plus extra for dusting cake pans
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• 4 egg whites room temperature
• 2 teaspoons clear vanilla extract
• 1 ½ cups buttermilk or whole milk
• red and blue food gel coloring 1 drop of each

Buttercream Frosting

• 2 cups unsalted butter room temperature
• 6-8 cups powdered sugar
• 2 teaspoons vanilla extract
• ¼ cup heavy whipping cream
• ½ teaspoon salt
• 1 cup red, white and blue sprinkles

Instructions

• Preheat the oven to 350°. Grease three 8 or 9 inch cake pans with butter or shortening and dust with flour. Set aside.
• Start with making the cake batter. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
• In a separate large bowl, cream together the butter and sugar with an electric hand mixer on medium speed until the mixture is light and fluffy.
• Add the egg whites and vanilla extract, and continue beating on medium speed until mixed.
• Pour in about a third of the dry ingredients to the wet ingredients, and beat on low speed until just combined.
• Add the rest of the dry ingredients along with the buttermilk, and fold together until barely combined.
• Divide the batter evenly between 3 small bowls. A digital scale will make this much easier than just eyeballing it.
• Add about 1/8 teaspoon (or a drop) of red gel food coloring and blue gel food coloring to two separate bowls of batter, and stir until the colors are well mixed.
• Pour each bowl of batter into the three cake tins. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Rest the cakes on a cooling rack until they reach room temperature.

Buttercream Frosting

• While the cakes are cooling, make the buttercream frosting. In a large bowl, cream the butter with an electric hand mixer on medium speed for about 3 minutes, or until the butter is very smooth.
• Gradually add the powdered sugar, and continue mixing with the hand mixer until the frosting is thick and stiff.
• Add the vanilla extract, salt, and heavy whipping cream, and continue beating until everything is mixed.
• Transfer the frosting to a piping bag with a large round tip. Place the blue layer of the cake onto a platter or cake stand, and pipe even circles around the top of the blue layer. Spread the frosting out with a spatula. Repeat this step with the white and red cake layers.
• Once you have spread out the frosting on the top red cake layer, spread a thin layer of frosting on the edges of the cake. This will be your crumb coat. Place the cake in the freezer for 20-30 minutes or until the crumb coat is slightly hard.
• Spread a thicker layer of frosting on the edges of the cake, and pipe some of the frosting on top around the edge in a piping bag with a large star piping tip.
• Press some sprinkles along the bottom edges of the cake, and pour the rest of the sprinkles on top.
• Serve at room temperature.

Nutrition

Serving: 1slice | Calories: 690kcal | Carbohydrates: 86g | Protein: 4g | Fat: 37g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 258mg | Potassium: 135mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1155IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

This post was originally published May 20, 2022. It has been updated in format on May 15, 2026.

The post Red, White, and Blue Cake appeared first on 365 Days of Baking.

It seems like everyone has their own version of this Chinese Chicken Salad! I made this version with an eye for convenience, which is why I used a rotisserie chicken and a bagged coleslaw mix. But one area I won’t use a shortcut for is the Sesame Ginger Dressing! It’s so easy to make your own salad dressing, and the extra effort is worth it for the flavor!

This salad holds up well for a day or two in the fridge, too, making it perfect for leftovers! The dressing takes just a few minutes to make, and you can store it on the side to add whenever you’re ready to eat the salad. I like to keep it in a mason jar with a lid so it’s easy to store and pour.

Ingredients for Ramen Noodle Salad

A fresh salad like this requires a trip to the grocery store for the best ingredients. Here’s what’s on my list:

• Coleslaw mix, bagged
• Shredded chicken- I use leftover rotisserie chicken, but you can use a boneless, skinless chicken breast
• Yellow bell pepper
• Canned mandarin oranges
• Sliced almonds
• Pickled red onions
• Green onions, chopped
• Freshly chopped parsley
• Crunchy noodles from an instant ramen packet (discard the seasoning packet)

Sesame Ginger Dressing Ingredients

• Rice wine vinegar
• Honey
• Low-sodium soy sauce
• Sesame oil
• Freshly minced ginger
• Minced garlic
• Chili paste (or you can also use red pepper flakes)
• Olive oil

Find the detailed ingredient amounts in the printable recipe card below.

How to Make Chinese Chicken Salad

Like most salad recipes, this chicken salad is easy to make with just a little prep time!

1. First, I prepare all my vegetables. I core, seed, and slice the yellow pepper into thin strips. Then I drain the oranges and red onions, chop the green onions, and chop the parsley.
2. In a large bowl, I place the coleslaw mix, shredded chicken, yellow pepper slices, mandarin oranges, sliced almonds, pickled red onion, green onions, and parsley. I gently crush the ramen noodles to the desired side, then add them as well. Then I mix all these ingredients together carefully.

For The Chinese Chicken Salad Dressing

1. Next, I make the Sesame Ginger Dressing. In a small bowl, I whisk together the rice vinegar, honey, soy sauce, sesame oil, ginger, minced garlic,  and chili paste. Then, while whisking continually, I pour in the olive oil and stir until completely blended.
2. I drizzle the dressing over the salad just before serving, and gently toss everything to coat. If I’m not going to serve the salad right away, I store the dressing in a lidded container in the fridge until I am ready to serve it.

Recipe Variations

• Shred a head of cabbage instead of using coleslaw mix. I recommend Napa cabbage/Chinese cabbage! Then you can also add in some julienned carrots. I just like using the pre-bagged mix for ease.
• If you don’t like cabbage, shredded romaine lettuce is a great alternative.
• Use crunchy fried noodles, sesame seeds, or fried wonton strips instead of ramen to provide the crunch in the salad. You could also add nuts like peanuts or cashews.

FAQs

How long does this Chinese Chicken Salad last in the fridge?

Undressed, this salad is good for 3-4 days in the fridge. Once the dressing is added, it can still hold up for a day or so due to the firmness of the veggies in the salad. Want more crunch? Add more dry ramen noodles.

Can I make this vegetarian?

Yes, omit the chicken and consider adding a protein like tofu or edamame instead.

How long is the salad dressing good for?

I find it lasts for a week or so when kept in an airtight container in the fridge. Make sure to stir or shake it before using as oil separation will occur.

More Asian-Inspired Recipes

Chinese Chicken Salad is an American-Asian fusion dish. Here are some more popular Asian-inspired recipes from the blog:

• Roasted Pork Tenderloin with an easy Asian marinade is juicy, flavorful, and so simple to prepare! Follow our pro tips to make the best roast pork with this easy recipe!
• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• This Coconut Rice recipe transforms ordinary grains of rice into a fragrant, rich side dish. It’s the perfect accompaniment to an Asian inspired dinner and takes hardly any extra effort at all!
• Pad See Ew is a very popular Thai dish made with chicken, a sweet-salty sauce, broccoli rabe, and flat rice noodles, often sold by street vendors in Thailand. This super easy, fast, and delicious recipe is one your family will love any night of the week!
• Take your appetizer game to the next level with this easy Garlic Edamame recipe. Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.

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Share a picture on Instagram and tag me at @365DaysofBaking, so I can see it, too.
Thank you! 
❤️ Lynne

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Chinese Chicken Salad

Enjoy this Chinese Chicken Salad for a cool, refreshing lunch or light dinner. Topped with a Sesame Ginger Dressing, this salad combines Asian-inspired flavors with shredded chicken and coleslaw mix.

Course Salad

Cuisine American

Keyword Chinese Chicken Salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 385kcal

Author Lynne Feifer

Ingredients

• 14 ounces coleslaw mix
• 1 cup shredded chicken I use rotisserie
• 1 yellow pepper cored, seeded, and sliced thin
• 15 ounces mandarin oranges, drained
• ¼ cup sliced almonds
• ¼ cup pickled red onions
• ¼ cup chopped green onions
• 2 tablespoons freshly chopped parsley
• 1 instant ramen packet, do not use the flavor packet

Sesame Ginger Dressing

• 3 tablespoons rice wine vinegar
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon freshly minced ginger
• 1 clove minced garlic
• ¼ teaspoon chili paste can substitute red pepper flakes, and add more or less to taste.
• ¼ cup olive oil

Instructions

• In a large bowl, place the 14 ounces coleslaw mix, 2 cups shredded chicken, sliced yellow pepper, 15 ounces drained mandarin orange slices, ⅓ cup sliced almonds, 1/3 cup pickled red onions, 1/3 cup green onions, 2 tablespoons chopped fresh parsley. Gently crush the ramen noodles to the desired size over the bowl. Gently mix all ingredients together.

Sesame Ginger Dressing

• In a small bowl, whisk together the 3 tablespoons rice wine vinegar, 2 tablespoons honey, 2 tablespoons low sodium soy sauce, 1 tablespoon sesame oil, 1 teaspoon freshly minced ginger, 1 clove minced garlic, and ¼ teaspoon chili paste. While whisking continuously, slowly pour in the olive oil and mix until completely blended.
• Pour over salad just before ready to serve and gently toss everything to coat.

Nutrition

Calories: 385kcal | Carbohydrates: 34g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 26mg | Sodium: 344mg | Potassium: 621mg | Fiber: 6g | Sugar: 24g | Vitamin A: 1127IU | Vitamin C: 124mg | Calcium: 120mg | Iron: 2mg

The post Chinese Chicken Salad appeared first on 365 Days of Baking.