Recipe Index Archives - Noble Pig

Honey Garlic Hasselback Kielbasa Bites

Cathy Pollak — Fri, 10 Jul 2026 16:22:01 +0000

Honey garlic hasselback kielbasa bites are brushed with honey garlic butter after they begin to brown, then finished with one last brush before serving. I serve them warm with creamy honey mustard for an easy appetizer that’s pretty great for dipping.

Honey Garlic Hasselback Kielbasa Bites with a Sticky Honey Garlic Glaze and Creamy Honey Mustard

Kielbasa was something I ate regularly growing up, and it’s still something I look forward to. But this time, I wanted to make it into a bite-sized appetizer with more surface to brown and pockets that would catch a honey garlic glaze. I ended up with these honey garlic hasselback kielbasa bites, and instead of brushing the glaze on from the beginning, I baked the kielbasa first so the cuts had time to open before coating them and finishing with a second brush of reserved glaze after baking. I also made a creamy honey mustard to serve alongside, and dipping the bites into the sauce seems to be everyone’s favorite part. Including mine.

I’ve never needed much of an excuse to make smoked kielbasa. Both sides of my family are Polish, and my grandparents’ path to Los Angeles was anything but a straight line. My grandfather came from Poland through Montreal, while my grandmother came through Mexico. They were both turned away at Ellis Island before eventually making their way to California. Somehow, they both ended up there, found each other, and were instrumental in helping build a Polish community around them.

The church we went to every weekend was a huge part of that. My parents also gave so much of their time there, and my dad even donated a massive stained-glass window that’s still there today with his name etched in glass in the corner. Most Sunday mornings, they made breakfast after the early Mass. It helped support the church, but looking back it was really about community. I swear that sausage had a social network before Facebook.

For me, the best part was that every Sunday morning, there was kielbasa. Smoked and the fresh kind.

My godmother Alice would pick up these hard rolls from a bakery on Fairfax that I still think about because I have never found anything like them again. They had the kind of crust that shattered when you bit into them, with fluffy white bread on the inside. I would strategically slice my kielbasa in half lengthwise, place it in the roll and douse it in yellow mustard. It was messy. I didn’t care.

That taste is something I think about often, and it’s the driver behind all of my kielbasa experiments. I’m always finding another reason to bring it back into my kitchen.

My honey garlic hasselback kielbasa bites are obviously a long way from those Sunday morning sandwiches, but that’s kind of how cooking goes. The things we grow up with have a way of coming along for the ride.

This time I made small hasselback cuts instead of slicing the kielbasa into regular pieces, giving it more places to brown and for the honey garlic butter to go. I bake the kielbasa first so the cuts have time to open before adding the glaze, then finish it with one last brush before serving so every bite catches more of the honey garlic butter.

And because I’m convinced kielbasa needs a sidekick, I made a creamy honey mustard sauce for dipping.

What Makes This Recipe Different

I hasselback the kielbasa first, then cut it into smaller pieces instead of leaving the whole sausage together. Each piece becomes its own bite with the cuts opening up as it bakes. This gives the honey garlic butter a final destination.
I’ve tried it both ways, but I prefer baking the kielbasa before adding the honey garlic butter because honey doesn’t need much time in the oven. Letting the sausage start cooking first gives the cuts time to open and the outside time to brown before adding the glaze.
I save some of the honey garlic butter for after baking instead of using it all at once. That last coating brings back some of the fresh honey garlic flavor that mellows while the kielbasa bakes.
Cutting the kielbasa into bite-sized pieces changed the recipe for me. This is what made it appetizer-worthy.
The creamy honey mustard isn’t here because I think every appetizer needs a dipping sauce. But after trying them together, I wouldn’t serve the kielbasa without it.

Ingredients

Smoked kielbasa – A fully cooked sausage is what you want because it holds the hasselback cuts and opens as it bakes, making room for the glaze.
Fresh parsley – Adds color and freshness before serving.
Honey – Sweetens the glaze and creates the sticky coating as it bakes.
Unsalted butter – Adds richness.
Apple cider vinegar – Balances the sweetness from the honey and adds some zing to both the glaze and the dipping sauce.
Garlic powder – Adds savory flavor without worrying about fresh garlic burning in the oven.
Mayonnaise – Makes the dipping sauce creamy.
Honey mustard – Keeps the honey flavor going without needing multiple kinds of mustard.
Kosher salt – Necessary.

How to Make Honey Garlic Hasselback Kielbasa Bites

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (hasselback the kielbasa)
Pat the kielbasa dry with paper towels, then place each rope between two chopsticks or wooden skewers. Slice thin cuts across the top, letting the chopsticks stop your knife before it cuts all the way through. Once both ropes are hasselbacked, cut them into bite-sized pieces between every few slices so each piece stays connected at the bottom. Arrange them cut side up on a parchment-lined baking sheet so they have room to open as they bake.
Step Two (bake the kielbasa)
Bake at 400°F (205°C) for 12 to 14 minutes, until the cuts begin to open and the sausage starts to brown. Giving the kielbasa this time in the oven before adding the honey garlic butter keeps the glaze from spending too much time in the oven.
Step Three (make the honey garlic butter)
While the kielbasa bakes, stir together the honey, melted butter, apple cider vinegar, and garlic powder until smooth. Pour about 2 tablespoons into a separate bowl and save it for finishing after baking.
Step Four (glaze the kielbasa)
Brush the remaining honey garlic butter over the kielbasa, making sure some gets down into the opened cuts. Return the pan to the oven for another 6 to 8 minutes, until the glaze is sticky and the kielbasa is browned. For a little more color, broil for 1 to 2 minutes at the end, watching closely because honey can burn quickly.
Step Five (make the creamy honey mustard)
While the kielbasa finishes baking, stir together the mayonnaise, honey mustard, apple cider vinegar, and kosher salt. If the sauce seems too thick for dipping, stir in another splash of apple cider vinegar until it’s where you want it.
Step Six (finish and serve)
Brush or drizzle the reserved honey garlic butter over the warm kielbasa as soon as it comes out of the oven. Let the bites rest for a few minutes, then sprinkle with parsley and serve warm with the creamy honey mustard.

Recipe Tips

Keep the kielbasa cold until you’re ready to slice it. It makes the hasselback cuts much easier.
Use chopsticks or wooden skewers as your guide when slicing. They stop the knife before it reaches the bottom, so the pieces stay connected.
Hasselback the whole kielbasa rope first, then cut it into pieces. It is much easier than trying to make tiny cuts on individual pieces.
Brush the glaze down into the openings instead of only coating the top. The spaces are the reason for cutting the kielbasa this way.
Only broil at the end if you want more color. Keep an eye on it because honey can go from perfect to too dark quickly.
Let the bites sit for a few minutes before serving. The glaze thickens and sticks better as it cools.

Storage

Store leftover kielbasa bites in an airtight container in the refrigerator for up to 4 days.
Keep the creamy honey mustard in a separate container and stir before serving.
Reheat the kielbasa in a 350°F (175°C) oven or air fryer until warmed through. This keeps the texture better than reheating too quickly.
The microwave works too, but the glaze will soften more and you’ll lose some of the browning from the oven.
I don’t recommend freezing this recipe. The sauce and texture are much better when made fresh.

FAQs

Can I cut the kielbasa into pieces before making the hasselback cuts?
I wouldn’t. It is much easier to slice the whole rope first while you have more control, then cut it into bite-sized pieces afterward.
Can I make these ahead of time?
Yes. You can cut the kielbasa, make the honey garlic butter, and mix the dipping sauce ahead of time. Bake and glaze the kielbasa shortly before serving for the best result.
Can I use another kind of sausage?
Yes. Turkey kielbasa, beef kielbasa, andouille, or another fully cooked smoked sausage will work. Choose something firm enough to hold the cuts.
Why didn’t my hasselback cuts open?
The cuts may not have been deep enough, or the kielbasa needed more time in the oven before adding the glaze. The chopstick method helps keep the cuts even without slicing all the way through.

From My Kitchen Notes

Small observations from the margins.

It’s interesting how things stay with us before ever understanding why.
Nobody thinks they’re creating a memory while they’re making breakfast. Usually they are.
Lots of things become important because they happen over and over.
The smallest traditions tend to hold the most weight.
Sometimes what survives is a flavor or a place. Or a name in the corner where most people never think to look.
Apparently my kielbasa comes with a complete ancestry report.
Recipes travel farther than any one of us expects.
Sometimes the things we keep going after are more connected than we first realized.
And there are things that hold more history than they ever explain.
Changing something doesn’t mean leaving it behind.
You can honor where something came from without keeping it exactly the same.
The outside can look completely different and still have the same beginning.
What’s most important is what survives a transformation.
The right cuts let more things in.
Not every cut is damage.
Maybe something just needs room to open before anything new can reach it.
The parts that stay with me are usually not the ones I expect.
Sometimes it takes years to be ready for the next version.
I’ve found the best things don’t ask me to erase the first chapter. But they do want to know if there’s room for another one.

More Appetizers Worth Passing Around

Chicago Hot Dog Pigs in a Blanket – Chicago dog flavors, mustard dip.
Hot Honey Peach Chicken and Waffle Bites – sweet, spicy, skewered bites.
Sausage Balls – smoked cheddar, chipotle sausage bites.
Ground Turkey Stuffed Jalapeños – cheesy, spicy, pepper-filled bites.
Dill Pickle Dip – tangy, creamy, pickle-loaded dip.

This post may contain affiliate links. Please read my disclosure policy.

Honey Garlic Hasselback Kielbasa Bites

Honey Garlic Hasselback Kielbasa Bites are brushed with honey garlic butter after they begin to brown, then finished with a second coat for an extra glossy glaze. Serve them warm with creamy honey mustard for an easy appetizer that's made for dipping.

Course Appetizer

Cuisine American

Keyword creamy honey mustard, game day appetizer, hasselback kielbasa, honey garlic hasselback kielbasa bites, honey garlic kielbasa bites, honey garlic sausage bites, party appetizer, smoked kielbasa appetizer, smoked sausage appetizer

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 443kcal

Author Cathy Pollak

Equipment

baking sheet (rimmed). Gives the kielbasa room to brown evenly.
parchment paper Prevents the honey glaze from sticking.
Cutting board For hasselbacking and slicing the kielbasa.
Knife To make clean, even cuts.
skewers or chopsticks. Keeps the knife from cutting all the way through the kielbasa.
mixing bowls (small). For mixing the glaze and dipping sauce.
pastry brush Brushes the glaze into the hasselback cuts.

Ingredients

Honey Garlic Hasselback Kielbasa:

2 (14 oz / 396 g) smoked kielbasa sausage ropes

Honey Garlic Butter:

⅓ cup (113 g) honey
3 tbsps (42 g) unsalted butter melted
1 tsp (5 ml) apple cider vinegar
1 tsp (3 g) garlic powder

Creamy Honey Mustard:

⅓ cup (77 g) mayonnaise
¼ cup (85 g) honey mustard
1 tsp (5 ml) apple cider vinegar more if needed
¼ tsp (1.5 g) kosher salt

Garnish:

chopped fresh parsley

Instructions

Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
Pat the kielbasa dry with paper towels, then place each rope between two chopsticks or wooden skewers. Slice thin cuts across the top of the sausage, letting the chopsticks stop your knife before you cut all the way through.
2 (14 oz / 396 g) smoked kielbasa sausage ropes
Cut the hasselbacked kielbasa into bite-sized pieces, slicing between every few cuts so each piece stays connected at the bottom. Arrange the pieces cut side up on the prepared baking sheet.
Bake for 12 to 14 minutes, or until the cuts begin to open and the kielbasa starts to brown.
While the kielbasa bakes, stir together the honey, melted butter, apple cider vinegar, and garlic powder until smooth. Pour 2 tablespoons (40 g) into a separate bowl and reserve it for finishing.
⅓ cup (113 g) honey, 3 tbsps (42 g) unsalted butter, 1 tsp (5 ml) apple cider vinegar, 1 tsp (3 g) garlic powder
Brush the remaining honey garlic butter over the kielbasa, making sure some of it gets down into the opened cuts. Return the pan to the oven and bake for another 6 to 8 minutes, or until the glaze is sticky and the kielbasa is nicely browned.
If you'd like a little more color, broil for 1 to 2 minutes, watching carefully because the honey can burn quickly.
While the kielbasa finishes baking, stir together the mayonnaise, honey mustard, apple cider vinegar, and kosher salt until smooth. If you'd like a thinner dipping sauce, stir in a little more apple cider vinegar.
⅓ cup (77 g) mayonnaise, ¼ cup (85 g) honey mustard, 1 tsp (5 ml) apple cider vinegar, ¼ tsp (1.5 g) kosher salt
Remove the pan from the oven and brush or drizzle the reserved honey garlic butter over the warm kielbasa. Let the bites rest for 3 to 5 minutes, sprinkle with chopped parsley, and serve warm with the creamy honey mustard.
chopped fresh parsley

Notes

Keep the kielbasa cold before slicing. A firmer sausage is much easier to hasselback neatly.
Use chopsticks or wooden skewers as cutting guides so you don't accidentally slice all the way through.
Bake the kielbasa before glazing. Smoked kielbasa contains enough fat to brown on its own, and waiting to add the honey garlic butter gives the cuts time to open while keeping the glaze from getting too dark.
Brush the glaze into the hasselback cuts instead of only over the top so every bite catches more of the honey garlic butter.
Reserve part of the glaze for after baking. The fresh glaze gives the finished kielbasa an extra shiny finish.

If you’re making these Honey Garlic Hasselback Kielbasa Bites, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Honey Garlic Mediterranean Kielbasa Bites? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Honey Garlic Hasselback Kielbasa Bites appeared first on Noble Pig.

Patatas Bravas

Cathy Pollak — Thu, 09 Jul 2026 16:21:34 +0000

My patatas bravas start with potatoes that I boil, steam-dry, and fry before covering them with homemade bravas sauce and garlic aioli. None of these steps are difficult, and each one makes the finished potatoes that much better.

Patatas Bravas with Homemade Bravas Sauce and Garlic Aioli

If you’ve been to a Spanish tapas bar, you’ve probably ordered patatas bravas, the dish made with fried potatoes and a smoky, spicy tomato sauce. My favorites come with garlic aioli too, so I wanted to keep the focus on those three components because crisp potatoes are a must for me, the sauce deserves extra attention, and a creamy garlic finish adds to it all.

I’ve spent a lot of time eating patatas bravas in Spain and at tapas bars here in the States. As a kid, I wanted my dad to order the “tatas,” which was perfectly normal to say in Barcelona and much more embarrassing once I realized what that sounded like back home. Regardless, somewhere along the way these crispy fried potatoes became my unofficial test for how the rest of the meal at a tapas bar might go.

I do the same thing with a mojito when I sit down at a bar I’ve never been to. I know, completely different category, but stay with me. There’s a big difference between someone muddling fresh mint and lime, balancing it with sugar or simple syrup, and finishing it with sparkling water versus pouring in lemon-lime soda and calling it good. That first sip tells me how much care will be taken in making the cocktails and whether wine or beer will be the better choice.

And, patatas bravas are the same for me. When the server drops the menus, asks about drinks, and everyone is still deciding what to order, I immediately order a round of patatas bravas.

Because once the plate is served, it tells me a lot about what is likely coming next. It’s my own temperature check. I know if the kitchen took the time to turn the humble potato into something memorable by getting the potatoes crisp, making the sauce, and adding the details that make me keep going back for another bite, I know I’m in good hands.

If the potatoes feel like more of an afterthought, I’m probably not going to get quite as ambitious with the rest of the menu. For me, that means ordering every single thing.

That’s why I make them this way at home. I give the potatoes special attention before anything goes on top. I take time with the sauce instead of throwing it together, and while garlic aioli isn’t traditional, I’m seeing it served with patatas bravas a lot more these days, and I like it.

For me, patatas bravas are about what happens when simple things are done well.

What Makes This Recipe Different

I boil the potatoes with vinegar before frying so the inside cooks through without the edges falling apart. The vinegar helps the potatoes hold together, so they can handle the next step.
Letting the potatoes steam-dry before they ever touch the oil is key. The dry surface is what helps them crisp instead of holding on to extra moisture during frying.
I fry them once instead of double-frying because the boiling and drying steps have already done most of the work. By the time the potatoes are in the oil, I’m looking for a crisp outside and tender center.
The bravas sauce starts with onion, garlic, tomato paste, and smoked paprika instead of just mixing together a quick tomato sauce. Cooking those ingredients first gives the sauce more flavor before adding the broth and vinegar.
I keep the garlic aioli separate instead of mixing everything together. The smoky bravas sauce and creamy garlic sauce both add something different, and I want some of each in every bite I’m taking.

Ingredients

Russet potatoes – Their higher starch content gives you fluffy centers and crisp edges after frying.
Kosher salt – Seasons the potatoes while they boil, with another pinch added right after frying.
White distilled vinegar – Added to the boiling water to help the potatoes stay together before frying. You won’t taste the vinegar in the finished dish.
Canola oil – A neutral oil that’s good for frying because it can handle the higher temperature needed to crisp the potatoes.
Olive oil – Used to cook the onion, garlic, tomato paste, and spices at the start of the bravas sauce.
Yellow onion – Adds natural sweetness to the base of the sauce as it cooks.
Garlic – Adds savory flavor that pairs well with the smoked paprika.
Tomato paste – Cooking it briefly before adding the liquids gives the sauce more richness than tomato sauce alone.
Smoked paprika – This is what gives bravas sauce its signature smoky flavor and color.
Cayenne pepper – Adds the heat. Adjust the amount depending on how spicy you want the sauce.
Black pepper – Adds a little extra seasoning without taking over the sauce.
Tomato sauce – Forms the base of the bravas sauce and blends with the spices, broth, and vinegar.
Red wine vinegar – Adds acidity that balances the richness of the fried potatoes and the smoky sauce.
Vegetable broth or chicken broth – Loosens the sauce and adds more flavor while it simmers.
Garlic aioli – A creamy finishing sauce that complements the smoky bravas sauce. Keeping it separate lets you enjoy both sauces instead of blending them into one.
Fresh parsley – Adds color and freshness right before serving.

How to Make Patatas Bravas

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (boil the potatoes)
Bring a large pot of water to a boil, then add the kosher salt and white vinegar. Cook the potatoes until the edges start to soften but the centers still have some resistance. The goal is to get them ready for frying, not cook them until they fall apart.
Step Two (steam-dry the potatoes)
Drain the potatoes and spread them out on a wire rack set over a sheet pan. Let them sit until the outside looks dry instead of damp. It’s a small step, but it makes a big difference because extra moisture is not going to help you when the potatoes go into the hot oil.
Step Three (make the bravas sauce)
While the potatoes dry, cook the onion until softened, then add the garlic, tomato paste, smoked paprika, cayenne, salt, and black pepper. Give the tomato paste and spices some time in the pan before adding the tomato sauce, red wine vinegar, and broth. Let the sauce simmer until the flavors come together, then blend it smooth or leave it a little chunky.
Step Four (fry the potatoes)
Heat the oil to 350°F (175°C) and fry the potatoes in batches until the outside is crisp and the centers are tender. Don’t crowd the pot. A few extra minutes frying in batches is better than dropping the oil temperature and dealing with potatoes that don’t want to brown.
Step Five (finish and serve)
Pile the potatoes onto a serving platter, drizzle the warm bravas sauce over the top, then add the garlic aioli and fresh parsley. Serve them right away while the potatoes are still crisp.

Recipe Tips

Don’t overcook the potatoes during the first boil. They should be tender around the edges but still hold together because they have another round of cooking coming in the oil.
Let the potatoes steam-dry completely before frying. If they still look damp, give them a few more minutes.
Keep the oil as close to 350°F (175°C) as possible. If the oil drops too much, the potatoes take longer to brown and won’t get the same crisp exterior.
Fry the potatoes in batches instead of crowding the pot. Giving them enough room helps them brown evenly.
Season the potatoes right after frying while they are still hot so the salt sticks.
Let the bravas sauce simmer for a few minutes before blending. Giving the onion, garlic, tomato paste, and smoked paprika time together makes a better sauce.
Wait to add the bravas sauce and garlic aioli until serving. Patatas bravas are at their best when the potatoes are still crisp underneath.

Storage

Store the potatoes, bravas sauce, and garlic aioli separately whenever possible. Once the sauces are added, the potatoes will soften as they sit.
Keep the potatoes in an airtight container in the refrigerator for up to 4 days. Reheat them in an oven or air fryer until warmed through and crisp again.
Store the bravas sauce separately in the refrigerator for up to 5 days. Warm it gently on the stovetop or in the microwave before serving.
Freeze only the bravas sauce for longer storage. The fried potatoes will lose their texture after freezing.

FAQs

Can I make the bravas sauce ahead of time?
Yes. The sauce can be made ahead and stored in the refrigerator. The flavor gets even better after it has time to sit.
Can I bake or air fry the potatoes instead?
Yes, but the texture will be different. Frying gives patatas bravas the crisp outside and tender center they are known for.
Do I have to blend the bravas sauce?
No. Blend it if you like a smoother sauce, or leave it a little chunky. Both ways are fine.
Why boil the potatoes before frying?
Boiling starts cooking the potatoes, while the vinegar helps them stay together during frying. That lets the outside crisp before the centers become overcooked.
Can I make patatas bravas less spicy?
Yes. Reduce the cayenne pepper or leave it out completely for a milder sauce.
Can I use Yukon Gold potatoes instead?
Yes, but russet potatoes give you the fluffiest centers and crispiest edges. Yukon Gold potatoes will have creamier centers and won’t crisp quite the same way.

From My Kitchen Notes

Small observations from the margins.

The simplest things have the least room to hide.
Some things only look basic from a distance.
A potato will tell on you faster than almost anything else.
The smallest plate on the table can change the whole meal.
A good sauce cannot fix something nobody cared about underneath.
Skipped details are often the ones someone else remembers.
There is a huge difference between adding more and paying attention.
Extra effort has a way of making itself known later.
The smallest choices tell the best stories.
Things can look easy because someone cared enough to make them look that way.
Ordinary things know when they’re being treated like an afterthought.
What happens when nobody expects much is a better story.
Important things are often revealed in the smallest things.
The details are where the truth leaks out.
I’ve learned a lot from what people do when they think it doesn’t count and with what someone does with something they could have ignored.
Consistency is more apparent when nobody asked for a presentation.
There’ s a difference between impressing someone and caring about what you make.
Everyone makes an appearance when the stakes are high. I’m more interested in what you do when nobody made it a big deal.
I’m sending a mojito made with lemon-lime soda straight to jail. It’s my boundary.
Some things were never missing anything. They were just waiting for someone to notice.

More Recipes That Start with Potatoes

German Potato Salad – Tangy warm bacon dressing.
Crispy Smashed Potato Salad – Crispy edges, creamy herb dressing.
Roasted Potatoes and Asparagus with Lemon and Garlic – Roasted together at the right pace.
Salt and Vinegar Smashed Potatoes – Crispy edges with bold vinegar.
Breakfast Potatoes (Home Fries) – Crispy outside, soft inside.

This post may contain affiliate links. Please read my disclosure policy.

Patatas Bravas

These patatas bravas are made with russet potatoes that are boiled with vinegar, steam-dried, and fried until crisp, then finished with a cooked bravas sauce and garlic aioli. The sauce starts with onion, garlic, tomato paste, smoked paprika, broth, and vinegar, so it tastes like a homemade sauce instead of a shortcut.

Course Appetizer, Side Dish

Cuisine Spanish

Keyword bravas sauce, fried potatoes, lemon garlic aioli sauce, patatas bravas, patatas bravas recipe, Spanish potatoes, Spanish tapas

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 360kcal

Author Cathy Pollak

Equipment

large pot For boiling the potatoes.
cooling rack Helps potatoes steam-dry before frying.
Sheet Pan Holds the wire rack while the potatoes dry.
large skillet For cooking the bravas sauce.
Immersion blender (optional) For a smoother bravas sauce.
Dutch Oven or heavy-bottomed pot. For frying the potatoes.
spider strainer or slotted spoon. For removing the potatoes from the oil.

Ingredients

Potatoes:

1 tbsp (18 g) kosher salt
2 tbsps (30 ml) white distilled vinegar
2 lbs (907 g) russet potatoes peeled and cut into 1-inch cube
canola oil for frying

Bravas Sauce:

2 tbsps (30 ml) olive oil
½ cup (80 g) finely chopped yellow onion
4 cloves garlic minced
1 tbsp (16 g) tomato paste
1 tbsp (7 g) smoked paprika
¼ tsp (0.5 g) cayenne pepper
½ tsp (3 g) kosher salt
¼ tsp (0.6 g) black pepper
1 cup (240 g) tomato sauce
1 tbsp (15 ml) red wine vinegar
1 cup (240 ml) low-sodium vegetable broth or low-sodium chicken broth

To Finish:

garlic aioli or homemade
chopped fresh parsley

Instructions

Bring a large pot of water to a steady boil, then stir in the kosher salt and white vinegar. Add the russet potatoes and cook until the edges are just tender while the centers still offer slight resistance, about 7 to 9 minutes after the water returns to a simmer. The vinegar helps the potatoes hold their shape during frying without affecting the flavor.
1 tbsp (18 g) kosher salt, 2 tbsps (30 ml) white distilled vinegar, 2 lbs (907 g) russet potatoes
Drain the potatoes and spread them in a single layer on a wire rack set over a sheet pan. Let them steam-dry until the surface looks dry and matte. Removing the surface moisture helps the potatoes crisp more efficiently during frying.
While the potatoes dry, warm the olive oil in a skillet over medium heat. Add the onion and cook until softened, then stir in the garlic and cook for about 30 seconds until fragrant. Add the tomato paste and cook for 1 minute, stirring frequently, until it darkens slightly. Stir in the smoked paprika, cayenne, kosher salt, and black pepper, cooking for another 30 seconds to bloom the spices without letting them scorch.
2 tbsps (30 ml) olive oil, ½ cup (80 g) finely chopped yellow onion, 4 cloves garlic, 1 tbsp (16 g) tomato paste, 1 tbsp (7 g) smoked paprika, ¼ tsp (0.5 g) cayenne pepper, ½ tsp (3 g) kosher salt, ¼ tsp (0.6 g) black pepper
Pour in the tomato sauce, red wine vinegar, and broth. Reduce the heat and simmer for 4 to 5 minutes, stirring occasionally, until the flavors come together. Blend the sauce with an immersion blender if you prefer a smooth consistency, or leave it slightly chunky for a more rustic presentation. Taste and adjust the seasoning with additional salt, black pepper, cayenne, or vinegar if needed.
1 cup (240 g) tomato sauce, 1 tbsp (15 ml) red wine vinegar, 1 cup (240 ml) low-sodium vegetable broth
Heat the canola oil to 350°F (175°C) in a heavy pot or Dutch oven. Fry the potatoes in batches for 7 to 10 minutes, turning occasionally, until browned and crisp on the outside with tender centers. Avoid overcrowding the pot, as this lowers the oil temperature and prevents proper browning.
canola oil
Transfer the fried potatoes to paper towels or a wire rack to drain briefly, then season with a pinch of kosher salt while they are still hot.
Arrange the potatoes on a serving platter and spoon the warm bravas sauce over the top. Drizzle generously with garlic aioli, sprinkle with chopped fresh parsley, and serve immediately while the potatoes are at their crispiest.
garlic aioli, chopped fresh parsley

Notes

Vegetable broth keeps this recipe vegetarian, while chicken broth gives the bravas sauce a slightly richer taste.
Sherry vinegar can be used instead of red wine vinegar if you want a softer acidity in the sauce.
For a milder bravas sauce, reduce or omit the cayenne, then serve hot sauce on the side.
The sauce can be left slightly chunky, but blending gives it a smoother texture that coats the potatoes more evenly.
If you prefer to make a quick garlic aioli, mix mayonnaise with grated garlic and a squeeze of fresh lemon juice.
Russet potatoes work best because their starch helps create crisp edges and tender centers. Waxy potatoes, such as red potatoes, do not fry the same way.

If you’re making these Patatas Bravas, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Patatas Bravas? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Patatas Bravas appeared first on Noble Pig.

Pork Marsala

Cathy Pollak — Wed, 08 Jul 2026 12:00:15 +0000

Pork Marsala uses thin boneless pork chops that cook in just a few minutes, making it a faster alternative to traditional Marsala recipes. I skip dredging the pork in flour and thicken the sauce at the end, so the mushrooms and dry Marsala wine are what you notice first.

Pork Marsala Made with Boneless Pork Chops and a Mushroom Marsala Sauce

I make my pork Marsala with thin boneless pork chops, lots of mushrooms, dry Marsala wine, shallots, and thyme. The chops cook quickly, and I make the mushroom sauce in the same skillet.

I’ve ordered restaurant chicken Marsala more times than I can remember, but unless someone has taken the time to pound the chicken nice and thin, I’m usually wishing I’d ordered something else. Somewhere along the way I realized I wasn’t ordering it for the chicken anyway. I wanted the mushrooms, the sauce, and all the browned parts left in the pan. The chicken was mostly there to help get everything else back to my fork.

At home I started making it with thin boneless pork loin chops instead. They give me more browned surface for the mushroom sauce, cook quickly, and have become my favorite way to make Marsala, especially when there’s enough mushroom sauce to spoon over mashed potatoes or buttered noodles.

What Makes This Recipe Different

I stick with ½-inch boneless pork loin chops because they cook quickly while still giving the mushroom Marsala sauce plenty of browned surface to work with. The thinner cut is what makes this faster than traditional Marsala recipes without needing to pound something first.
I skip the traditional flour coating on the pork and thicken the sauce at the end instead. This keeps the mushrooms and dry Marsala wine as the focus instead of making a heavier sauce from the dredge.
Dry Marsala is what keeps the sauce savory and works better with the mushrooms, shallots, and thyme than sweet Marsala.
I treat the mushrooms like a main part of the recipe, not something added at the end. Cooking them with the shallots and thyme makes them as important as the pork chops.
Everything is cooked in the same skillet, so the browned bits left behind by the pork become part of the mushroom Marsala sauce.

Ingredients

Boneless pork loin chops – Thin-cut chops brown quickly and stay tender without a long cooking time. Trim any excess fat before seasoning so they cook evenly in the skillet.
Kosher salt – Seasons the pork before it goes into the skillet and enhances the flavor of the finished sauce.
Freshly ground black pepper – Seasons the pork without competing with the mushrooms and Marsala.
Olive oil – Enough to brown the pork first and then cook the mushrooms and shallots in the same skillet.
Mushrooms – Cremini have a slightly deeper flavor, but white mushrooms are fine too. Let them release their moisture and brown before adding the broth and Marsala.
Shallot – Softer and a little sweeter than regular onion, which goes well with the Marsala sauce.
Thyme – Fresh or dried. It pairs naturally with the mushrooms and Marsala.
Low-sodium chicken broth – Gives the sauce more body while letting you control the final seasoning.
Dry Marsala wine – Dry Marsala from the wine section is my first choice, but dry Marsala cooking wine will work if that’s what you have.
Cornstarch – Thickens the sauce at the end without needing to coat the pork in flour first.
Cold water – Mixed with the cornstarch to create a smooth slurry before adding it to the skillet.

How to Make Pork Marsala

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (season and cook the pork chops)
Season both sides of the pork chops with salt and black pepper. Heat a large 12-inch (30 cm) nonstick skillet over medium heat, then add 2 teaspoons (10 ml) olive oil and swirl to coat the bottom. Add the pork chops and cook for about 3 minutes per side, until browned and just cooked through. Move them to a plate and loosely cover with foil while you make the sauce.
Step Two (brown the mushrooms)
Add the remaining olive oil to the same skillet, then add the mushrooms, shallot, and thyme. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms have browned and the extra moisture has cooked off. Don’t rush the mushrooms. Letting them spend enough time in the skillet is what gives the sauce more flavor.
Step Three (make the Marsala sauce)
Pour in the chicken broth and dry Marsala wine, scraping up the browned bits from the bottom of the skillet. Let the sauce simmer for 2 to 3 minutes. Whisk the cornstarch and cold water together in a small bowl, then slowly stir the mixture into the sauce. Cook for another minute or two, until the sauce lightly coats the back of a spoon.
Step Four (finish the dish)
Add the pork chops and any juices from the plate back to the skillet. Spoon the mushroom Marsala sauce over the top and let everything warm together for about a minute. Serve with mashed potatoes, buttered noodles, or rice because leaving that sauce behind would be the real mistake.

Recipe Tips

Make sure the skillet is hot before adding the pork chops. A good sear happens quickly with thin pork, and you want browning on the outside before the inside overcooks.
Give the mushrooms enough time in the skillet before adding the liquid. Mushrooms release a lot of moisture first, and the flavor gets better once that cooks away and they start to brown.
Use dry Marsala wine for this recipe. Sweet Marsala will make it much sweeter than intended.
If your pork chops are thicker than the ones I suggest, add more cooking time and use a meat thermometer instead of relying only on minutes.
Stir the cornstarch mixture again right before adding it to the sauce.
Don’t simmer the pork chops in the finished sauce for too long. They only need to warm back through so they stay tender.

Storage

Store leftover pork Marsala in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium-low heat. Add a splash of chicken broth if the Marsala sauce has thickened too much after chilling.
You can also reheat leftovers in the microwave using a lower power setting to help keep the pork from overcooking.
Freeze pork Marsala for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use bone-in pork chops for pork Marsala?
Yes, but they will need more time than thin boneless pork chops. Use a meat thermometer and cook until the pork reaches 145°F (63°C).
Can I use pork tenderloin instead?
Yes. Slice pork tenderloin into medallions about ½ to ¾ inch thick and cook just until done. The cooking time may vary slightly because tenderloin is a different cut.
Can I make pork Marsala without wine?
Yes. Apple cider is the closest nonalcoholic substitute I recommend. Since it’s sweeter than dry Marsala, add 1 tablespoon balsamic vinegar and a pinch of ground nutmeg to bring it closer to the flavor of the original sauce.
Can I make pork Marsala with sweet Marsala wine?
You can, but I prefer dry Marsala for this recipe. Sweet Marsala changes the flavor of the sauce and takes away from the savory mushroom flavor.
What should I serve with pork Marsala?
Mashed potatoes, buttered noodles, and rice are all great choices because they soak up the mushroom Marsala sauce.
How do I know when pork chops are cooked?
I pull these thin pork chops from the skillet when they’re just cooked through because they’ll continue cooking as they rest. After a 3-minute rest, they should reach the USDA-recommended internal temperature of 145°F (63°C).

From My Kitchen Notes

Small observations from the margins.

Sometimes the thing you thought you loved was only part of the reason you kept coming back.
The sauce usually knows before everybody else does.
Because a good sauce knows what belongs together.
Some things do their best work without being the center of the plate.
There is a difference between supporting something and disappearing behind it.
It’s always the strongest flavors that come from what had time to develop.
The best parts are not always the ones that get named first.
A little time changes things. That’s often the missing ingredient.
The thing holding everything together rarely asks for credit.
It’s not that some things are second choices. They’re often waiting for the right combination.
Mushrooms have never been in a hurry to tell the whole story.
The right match does not make either side smaller.
A little distance has a way of concentrating things.
There’s a very big difference between changing something and replacing it.
There are options that feel unexpected because nobody tried them sooner.
It can take a little time for everything else to catch up.
Things get better when they stop trying to be what everyone expected.
I pay attention to things most people walk past.

More Boneless Pork Chop Recipes

Pork Chops with Balsamic Fig Sauce – Shallots, figs, and a rich pan sauce.
Peach Chutney Pork Chops – Fresh fruit, ginger, and shallots.
Orange Glazed Pork Chops – Five ingredients with a tangy orange glaze.
Pork Cutlets with Apples – A mix of sweet and tart apples.
Sheet Pan Pork Chops – Potatoes and broccoli cook alongside.

This post may contain affiliate links. Please read my disclosure policy.

Pork Marsala

This pork Marsala is made with thin boneless pork chops, mushrooms, dry Marsala wine, shallots, and thyme. It's a one-skillet dinner that's ready in about 20 minutes.

Course Dinner, Main Course

Cuisine American

Keyword Boneless Pork Chops with Balsamic-Fig Reduction, boneless pork loin chops, mushroom Marsala sauce, Pork Chops Marsala, pork chops with mushrooms, Pork Marsala, pork Marsala recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 285kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measuring of ingredients.
Cutting board For preparing the mushrooms.
Knife For slicing the mushrooms.
nonstick skillet 12-inch (30 cm) Cooks the pork chops and sauce.
tongs For turning the pork chops.
mixing bowls (small) For mixing the cornstarch slurry.
whisk Creates a smooth slurry.
digital thermometer (optional). Checks for pork doneness.

Ingredients

4 (4 oz / 113 g each /452 g total) boneless pork loin chops ½-inch (1.3 cm) thick, trimmed of excess fat
salt and pepper
3 tsps (15 ml) olive oil divided
1 package (8-10 oz / 227-284 g) sliced cremini or white mushrooms
¼ cup (40 g) chopped shallot
½ tsp (0.5 g) dried thyme or 1½ teaspoons fresh thyme leaves
½ cup (120 ml) low-sodium chicken broth
⅓ cup (80 ml) dry Marsala cooking wine or dry Marsala drinking wine
1 tsp (4 g) cornstarch
1 tsp (5 ml) cold water

Instructions

Season both sides of the pork chops with salt and black pepper.
4 (4 oz / 113 g each /452 g total) boneless pork loin chops , salt and pepper
Heat a large 12-inch (30 cm) nonstick skillet over medium heat. Once the skillet is hot, add 2 teaspoons (10 ml) olive oil and swirl to coat the pan. Add the pork chops and cook for about 3 minutes per side, until browned and just cooked through. Transfer to a plate and loosely tent with foil while you prepare the sauce.
3 tsps (15 ml) olive oil
Add the remaining 1 teaspoon (5 ml) olive oil to the skillet. Stir in the mushrooms, shallot, and thyme. Cook, stirring occasionally, for 5 to 7 minutes, until the mushrooms are browned and most of their moisture has evaporated.
1 package (8-10 oz / 227-284 g) sliced cremini , ¼ cup (40 g) chopped shallot, ½ tsp (0.5 g) dried thyme
Pour in the chicken broth and dry Marsala wine. Bring to a simmer and cook for 2 to 3 minutes, scraping up any browned bits from the bottom of the skillet.
½ cup (120 ml) low-sodium chicken broth, ⅓ cup (80 ml) dry Marsala cooking wine
In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly stir the slurry into the sauce and cook for 1 to 2 minutes, until the sauce lightly coats the back of a spoon.
1 tsp (4 g) cornstarch , 1 tsp (5 ml) cold water
Return the pork chops and any accumulated juices to the skillet. Spoon the mushroom Marsala sauce over the pork and cook for about 1 minute, just until heated through. Serve immediately.

Video

Notes

Dry Marsala wine. You can use Holland House Marsala Cooking Wine because it's easy to find and works well in this recipe. If you're using a bottle of drinking Marsala, choose a dry Marsala rather than a sweet one. The drinking version does impart a more authentic and nuanced flavor to the dish.
Thin, ½-inch (1.3 cm) boneless pork loin chops cook quickly and stay tender. If your chops are thicker, increase the cooking time as needed.
Remove the pork chops from the skillet when they're just cooked through. They'll continue cooking slightly while they rest and finish warming through when returned to the sauce.
Let the mushrooms brown before adding the broth and Marsala wine. Cooking off their moisture first creates a richer mushroom sauce.

Nutrition

Have you made this Pork Marsala? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pork Marsala appeared first on Noble Pig.

Mediterranean Chicken Bowl

Cathy Pollak — Tue, 07 Jul 2026 15:56:53 +0000

Mediterranean chicken bowl is made with leftover grilled chicken, quinoa, crisp vegetables, feta, olives, and a homemade lemon vinaigrette. It’s one of the first things I make when I have leftover grilled chicken in the refrigerator.

Mediterranean Chicken Bowl with Quinoa and Fresh Vegetables

Leftover grilled chicken rarely lasts in my fridge because this Mediterranean chicken bowl is usually what I make with it. Since the chicken is already done, all that’s left to do is cook the quinoa if I don’t already have some made, chop a few fresh veggies, whisk together a simple lemon vinaigrette, and toss everything into one bowl. It’s filling enough for dinner, makes an even better lunch, and gives my leftover grilled chicken a completely different second life.

After a holiday weekend, especially one where the grill has been going and the refrigerator is full of leftovers, this is one of the first things I make. In fact, I make extra grilled chicken on purpose just so this can happen later.

Sometimes I do grill chicken specifically because I’m craving these bowls, but most of the time it starts with the leftovers waiting in the refrigerator and me wanting something that feels completely different from what I’ve already been eating.

I love this after a weekend of heavier food because it doesn’t feel like a punishment meal. There’s still feta, olives, a good lemon vinaigrette, and plenty going on. It’s fresh, colorful food that reminds me how much I like eating this way too.

What Makes This Recipe Different

I make this bowl around leftover grilled chicken instead of starting from scratch. If I have the grill going, I almost always make extra chicken because I already know this is probably happening the next day.
Quinoa is what takes this from a salad into dinner for me. I love lettuce, but this is the kind of bowl I want when I’m craving something more filling that still feels fresh after a weekend of indulgence.
One thing I’ve learned from making this over and over is that not every vegetable belongs in a leftover bowl. Cherry tomatoes, English cucumber, olives, feta, and cooked quinoa stay in good shape, which is why I use them every time.
I kept he lemon vinaigrette simple on purpose. The grilled chicken already has lots of flavor, and I don’t want to cover up the veggies. If I already have a jar of my Greek salad dressing in the refrigerator, I’ll use that instead.
I serve this warm or cold depending on whether the chicken and quinoa are leftovers or freshly made. It’s good either way.

Ingredients

Extra-Virgin Olive Oil – Use one you really like the taste of since it makes up the base of the vinaigrette. A good olive oil makes a difference when there are this few ingredients.
Fresh Lemon Juice – Fresh squeezed is the move. The dressing is simple, so the lemon flavor really comes through.
Honey – Balances the tart lemon and salty ingredients without making the vinaigrette sweet.
Garlic – Adds flavor to the dressing without needing a long list of ingredients. I like grating mine.
Dried Oregano – Gives the vinaigrette a classic Greek-inspired flavor and goes really well with grilled chicken.
Kosher Salt and Black Pepper – Simple seasonings, but necessary.
Cooked Quinoa – I prefer quinoa instead of rice because it feels lighter, absorbs the dressing really well, and makes this feel like more of a complete meal.
Grilled Chicken – This is one of my favorite ways to use leftover chicken from the grill. Chicken breasts or thighs are both great, so use whatever you already have.
Cherry Tomatoes – They’re naturally sweeter and less watery than larger tomatoes, which is why I always use them.
English Cucumber – Fewer seeds and a thinner skin make it a better choice than regular cucumbers for a bowl that might sit in the refrigerator. Those mini cucumbers are also fine.
Kalamata Olives – The salty, briny flavor you expect in a Mediterranean bowl. Regular black olives are much milder and don’t give you the same flavor.
Feta Cheese – I like buying a block and crumbling it myself if I can. The texture is better and the pieces stay together when everything gets tossed together. But crumbled is also fine. Use what you have first.
Red Onion – Adds some bite and color without overpowering the rest of the bowl. You can soak it in cold water to get rid of some of the pungency or use pickled red onions.
Fresh Basil – I prefer basil instead of parsley because it adds some sweetness that goes with the tomatoes, lemon, and grilled chicken.

How to Make a Mediterranean Chicken Bowl

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the vinaigrette)
If you’re using leftover grilled chicken and leftover quinoa, you’re already halfway there. If you’re grilling chicken and cooking quinoa specifically for this bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, kosher salt, and black pepper while they cook. Taste the vinaigrette before adding it to the bowl because no two lemons are ever exactly the same. Add a little more honey or lemon juice until it tastes right to you.
Step Two (assemble the bowl)
Add the cooked quinoa, grilled chicken, cherry tomatoes, cucumber, Kalamata olives, feta, and red onion to a large serving bowl. Pour the lemon vinaigrette over everything and toss gently. Add the fresh basil at the end so it stays fresh and doesn’t get lost. Serve it right away while the chicken and quinoa are slightly warm, or refrigerate it because this is one of those bowls that’s good cold the next day.

Recipe Tips

Let hot chicken or quinoa cool for a few minutes before tossing everything together. A little warmth is great, but steaming hot ingredients will soften the veggies faster.
Slice the cucumber a little thicker if you’re planning on leftovers. Smaller pieces lose their texture quicker once they’re mixed with the vinaigrette.
Add the fresh basil right before serving. It keeps its fresh flavor and doesn’t get buried once everything is tossed together.
Taste the vinaigrette before pouring it over the bowl. Lemons vary a lot, so sometimes you’ll want a little more honey or an extra squeeze of lemon.
Save a little vinaigrette if you know you’ll have leftovers. The quinoa keeps absorbing flavor in the refrigerator, and an extra spoonful the next day brings everything back.
If I already have my Greek dressing in the refrigerator, I’ll use that here too. The whole idea of this bowl is making something good with what you already have.

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days.
The quinoa will continue soaking up the vinaigrette as it sits, which is why I like adding a little extra dressing before eating leftovers.
The cucumbers and tomatoes will soften slightly over time, but everything lasts because there is no lettuce to wilt.
I don’t recommend freezing this bowl. Fresh vegetables, feta, and quinoa change texture too much after thawing.

FAQs

Can I use rotisserie chicken instead of grilled chicken?
Yes. Rotisserie chicken is fine when you don’t have leftover grilled chicken. The flavor will be a little different, but I wouldn’t deprive myself of this meal because I didn’t have grilled chicken available.
Can I make this ahead of time?
Yes. If I’m making it ahead, I like keeping some of the vinaigrette and basil separate until serving so everything tastes fresh.
Can I use another grain instead of quinoa?
Yes. Rice, farro, couscous, or orzo are all fine. For me, quinoa is the clear winner in this bowl.
Can I make this without feta?
Yes. You can leave it out, but you’ll lose some of the salty flavor that makes the bowl work. Add extra olives or another ingredient with a bite to balance it. Goat cheese would be good.
Can I use bottled dressing?
Sure. Use one you already love.
Do you serve this warm or cold?
Both. I might eat it with slightly warm chicken and quinoa, but the leftovers straight from the refrigerator are one of my favorite parts.
What else can I add?
Chickpeas, roasted red peppers, artichoke hearts, spinach, arugula, or extra herbs all taste good. It’s a great bowl for using up what you already have.

From My Kitchen Notes

Small observations from the margins.

The chicken was good before anything else came into play.
There is always a difference between being finished and being done.
Leftovers get a bad reputation from those who don’t know what to do with what’s still there.
Starting over does not always mean starting from nothing.
The things worth keeping usually know how to become something new.
A good second act does not apologize for having a first one.
Sometimes things need a different place to become interesting again.
What often looks like an ending is just waiting for someone with a better idea.
Not everything needs to return exactly how it was.
The right combination doesn’t make you less of what you were.
Some things fit together because they leave room.
The best things added later never feel like an afterthought.
The best additions don’t compete for attention. They know what they came to do.
A dinner bowl works because nothing has to disappear.
A little acidity fixes more than people give it credit for.
Sometimes the thing that cuts through everything is exactly what was needed.
You can add more, but sometimes balance was the missing ingredient.
This isn’t a January 2nd sad lettuce meal. It’s a it’s July and I had burgers and cocktails, and now I want something with cucumbers and feta kind of week.

More Dinner Bowls

Street Corn Chicken Rice Bowls – Grilled chicken with elote flavors.
Pineapple Chicken and Coconut Rice – Savory sauce with lots of veggies.
Greek Salmon Rice Bowls – Seared salmon with lemon yogurt.
Salmon Poke Bowls – Marinated salmon with fresh vegetables.
Spicy Salmon Sushi Bowls with Crispy Rice – Crispy rice with spicy salmon.
Slow Cooker Chicken Burrito Bowls – Easy prep with hearty flavors.
Ground Turkey Stir Fry – Great over rice or noodles.

This post may contain affiliate links. Please read my disclosure policy.

Mediterranean Chicken Bowl

Mediterranean chicken bowl is made with leftover grilled chicken, quinoa, crisp vegetables, feta, olives, and a homemade lemon vinaigrette. It's one of the first things I make when I have leftover grilled chicken in the refrigerator.

Course Dinner, Lunch, Main Course

Cuisine Mediterranean

Keyword chicken quinoa bowl, grilled chicken bowl, healthychicken bowl, leftover grilled chicken recipe, lemon vinaigrette, Mediterranean chicken bowl, Mediterranean lunch, Mediterranean quinoa bowl

Prep Time 15

Total Time 15

Servings

Calories 582kcal

Author Cathy Pollak

Equipment

mixing bowls (small) For whisking the vinaigrette.
whisk Blends the dressing until smooth.
Cutting board For chopping the vegetables and chicken.
Knife Slices and chops the ingredients.

Ingredients

Lemon Vinaigrette:

¼ cup (60 ml) extra virgin olive oil
¼ cup (60 ml) fresh lemon juice
1 tbsp (21 g) honey
1 clove garlic minced
½ tsp (0.5 g) dried oregano leaves
¼ tsp (1.5 g) kosher salt
⅛ tsp (0.3 g) black pepper

Mediterranean Chicken Bowl:

3 cups (555 g) cooked quinoa
1 lb (454 g) cooked grilled chicken chopped or sliced (about 2¼ cups)
2 cups (300 g) halved cherry tomatoes
1 medium English cucumber sliced
½ cup (75 g) pitted, sliced Kalamata olives
½ cup (75 g) crumbled feta cheese
¼ cup (40 g) thinly sliced red onion
¼ cup (6 g) thinly sliced fresh basil

Instructions

While the quinoa and chicken are cooking (unless you're using leftover chicken), whisk together the olive oil, lemon juice, honey, garlic, oregano, kosher salt, and black pepper in a small bowl until well combined. Taste the vinaigrette and adjust with a little more lemon juice or honey, if desired.
¼ cup (60 ml) extra virgin olive oil, ¼ cup (60 ml) fresh lemon juice, 1 tbsp (21 g) honey, 1 clove garlic, ½ tsp (0.5 g) dried oregano leaves, ¼ tsp (1.5 g) kosher salt, ⅛ tsp (0.3 g) black pepper
Add the cooked quinoa, grilled chicken, cherry tomatoes, cucumber, Kalamata olives, feta, red onion, and basil to a large serving bowl. Pour the vinaigrette over the top and gently toss until everything is evenly coated. Serve immediately or refrigerate until ready to serve.
3 cups (555 g) cooked quinoa, 1 lb (454 g) cooked grilled chicken, 2 cups (300 g) halved cherry tomatoes, 1 medium English cucumber, ½ cup (75 g) pitted, sliced Kalamata olives, ½ cup (75 g) crumbled feta cheese, ¼ cup (40 g) thinly sliced red onion, ¼ cup (6 g) thinly sliced fresh basil

Notes

Freshly squeezed lemon juice gives the vinaigrette the best flavor.
English cucumbers stay crisp, are seedless and don't need to be peeled.
Let freshly grilled chicken cool slightly before tossing it with the vegetables.
Taste the vinaigrette before dressing the bowl and adjust the lemon juice or honey to your preference.

If you’re making this Mediterranean Chicken Bowl, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Mediterranean Chicken Bowls? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mediterranean Chicken Bowl appeared first on Noble Pig.

Blackberry Crumble à la Mode Ice Cream

Cathy Pollak — Sun, 05 Jul 2026 15:33:59 +0000

This no-churn blackberry ice cream layers buttery shortbread crumble, fresh lemon, and thick blackberry ribbons for an ice cream inspired by blackberry crumble served à la mode.

No-Churn Blackberry Lemon Crumble à la Mode Ice Cream

I love blackberry ice cream, but I wanted something that tasted more like blackberry crumble with a scoop of vanilla ice cream melting over the top. I ended up cooking the berries into a thick swirl, layering in buttery shortbread crumble, and adding lemon zest and juice until it gave me the flavor I was imagining, without needing an ice cream maker.

When you live in Oregon, blackberry season is impossible to ignore. They’re everywhere, wild and cultivated, and every year I start thinking about blackberry recipes way before the berries outside are ready. By the time they’re ripe, I already know what I want to make with them.

Blackberry and lemon will forever be one of my favorite combos because the lemon keeps the berries from tasting too sweet. I’ve made so many blackberry lemon desserts over the years, but turning them into a frozen version of blackberry crumble might be one of my favorites.

I also get lots of requests for no-churn ice cream recipes, and I understand it. Not everyone has or wants an ice cream maker. By making it this way, the whipped cream keeps the base light and scoopable, while the blackberry swirl and buttery crumble give it the texture I was after.

You can make this with grocery store berries any time of year, but when farmers market blackberries are at their peak, this is the recipe you’ll want waiting for them.

What Makes This Recipe Different

I cook the blackberries down first instead of adding them straight into the ice cream. Fresh berries have a lot of water and can disappear once frozen, but cooking them gives you a thicker blackberry swirl that’s obvious in every scoop.
I wanted this to taste more like eating my blackberry crumble with ice cream, so I layered the shortbread throughout instead of stirring it completely into the base.
I use the lemon in both the ice cream and the crumble so it’s more noticeable. It keeps the berries from tasting too sweet and gives it more of a summery feel.
Almond extract might not seem like an important add, but it does change the whole flavor. You really don’t taste almond as much as you notice something extra happening with the berries and shortbread.
If you want even more blackberry, add fresh berries between the layers before freezing. The cooked swirl gives you the blackberry flavor, and the whole berries add texture.
No ice cream maker needed, which I know a lot of you will appreciate.

Ingredients

Fresh Blackberries – Cooked down so the blackberry flavor doesn’t fade once the ice cream freezes. Add extra whole berries between the layers and on top if you want even more blackberry.
Granulated Sugar – Turns the berries into a jammy swirl instead of a thin fruit sauce.
Fresh Lemon Juice and Zest – Blackberry and lemon are lovers. No notes. I use the juice and the zest so the lemon doesn’t get lost behind the blackberry.
Heavy Whipping Cream – Whipped before folding into the base. This is what gives no-churn ice cream its creamy texture without needing an ice cream maker.
Sweetened Condensed Milk – Adds sweetness and helps keep the ice cream smooth and scoopable after freezing.
Almond Extract – You only need a little, but it adds something extra that goes really well with blackberries and shortbread.
Fine Sea Salt – Makes the blackberry, lemon, and crumble flavors stand out.
Shortbread Cookies – Crushed into crumbs to give the ice cream its blackberry crumble feeling instead of blackberry ice cream.
Unsalted Butter – I mix it with the shortbread crumbs so they stay together throughout the ice cream.

How to Make Blackberry Crumble à la Mode Ice Cream

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the blackberry swirl)
Add the blackberries, sugar, and lemon juice to a small saucepan and bring everything to a gentle simmer over medium heat. Cook for about 15 minutes, stirring occasionally and pressing the berries against the side of the pan to help them release their juices. The mixture should cook down until it’s thick and jammy instead of a thin sauce. Let it cool completely, then press it through a fine mesh sieve to remove the seeds before layering it into the ice cream.
Step Two (make the lemon crumble)
Mix the crushed shortbread cookies with melted butter and lemon zest until the crumbs are evenly coated. Set the crumble aside while you make the ice cream base.
Step Three (make the ice cream base)
Whisk together the sweetened condensed milk, lemon zest, lemon juice, almond extract, and salt until smooth. In a separate chilled bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the condensed milk mixture in several additions. Folding helps keep the air you whipped into the cream, which is what gives no-churn ice cream its texture.
Step Four (layer the ice cream)
Line a 9 x 5-inch loaf pan with parchment paper if you want to lift the ice cream out later, or use any freezer-safe container with enough room for layers. Add some of the ice cream base, followed by spoonfuls of blackberry swirl and lemon crumble. Repeat the layers until everything has been added, placing extra whole blackberries throughout if using.
Step Five (create the swirls and freeze)
Run a butter knife through the layers a few times to create blackberry ribbons without completely mixing everything together. The goal is to keep the pockets of blackberry, crumble, and ice cream separate so every scoop has a bit of everything. Cover tightly and freeze for at least 8 hours, or until firm enough to scoop.
Step Six (scoop)
Let the ice cream sit at room temperature for 5 to 10 minutes before scooping, especially if it has been frozen overnight. Add fresh blackberries, lemon zest, or extra crumble on top if you want the full blackberry crumble à la mode experience.

Recipe Tips

Use a cold bowl for whipping the cream. It helps the cream whip faster and creates the texture you want before folding everything together.
Let the blackberry mixture cool completely before adding it to the ice cream. Warm fruit will start melting the base before it ever gets to the freezer.
Don’t worry about making perfect layers. Some areas will have more blackberry, some will have more crumble, and that’s what makes each scoop different.
A metal loaf pan freezes the ice cream a little faster, but any freezer-safe container will work.
Cover the ice cream well before freezing. No-churn ice cream absorbs freezer smells easily, and nobody wants blackberry lemon ice cream with a hint of frozen onion.
For the best scoops, let the container sit out for a few minutes before digging in. Homemade ice cream needs a little time after coming out of the freezer.

Storage & Leftovers

Keep the ice cream tightly covered in the freezer for up to 2 weeks.
For extra protection, press a piece of parchment paper or plastic wrap against the surface before covering the container.
If the ice cream has been frozen for several days, give it a few minutes on the counter before scooping.

FAQs

Can I use frozen blackberries?
Yes. Thaw them first and drain off any extra liquid before cooking. Frozen berries release more moisture, so they may need a few extra minutes on the stove.
Do I have to remove the blackberry seeds?
Technically, no. This comes down to texture. Straining gives you a smoother swirl, and I personally think the seeds are unpleasant in ice cream.
Do I have to use parchment paper in the loaf pan?
No. What’s fun about parchment is that you can lift out the whole loaf of ice cream and serve it in slices, which kind of goes with the à la mode theme. It’s completely your call.
Can I make this ahead of time?
Yes. Make it the day before you plan to serve it. That gives it plenty of time to freeze completely.
Why is my ice cream too hard to scoop?
Homemade ice cream freezes harder than store-bought because it doesn’t have the same stabilizers. A few minutes at room temperature makes a big difference.
Can I use a different fruit?
Yes. Raspberries or blueberries work well with the lemon and shortbread. The cooking time will change slightly depending on how much juice the fruit releases.
Can I make this gluten free?
Yes. Use your favorite gluten-free shortbread cookie for the crumble. I’ve had good results using Schär shortbread cookies. I’ve linked them in the recipe card.

From My Kitchen Notes

Small observations from the margins.

I don’t think everything should be blended together. Some things are better left to themselves.
Everyone notices the berries first, but the crumble knows precisely what it brings.
A little tartness has rescued more desserts than extra sugar ever has.
There is a big difference between adding another ingredient and giving something a better conversation.
Sometimes the best parts are never meant to stay on top.
Not everything beautiful needs to be perfectly swirled.
The best spoonful steals a little bit from every layer.
Some things are worth waiting for, but I’ve never been good at pretending I’m not already thinking about them.
Blackberries have their own timeline and they’ve never cared about mine.
The blackberry does not need to become the ice cream. The ice cream does not need to become the blackberry. Some things are meant to come together without losing themselves.
The best bites come from contrast.
It’s human nature to complicate things that were already good.
There is a difference between forcing something and giving it the right conditions. Some things are better when they have room to swirl.
A blackberry ripple knows exactly how much space to take.
The crumble does not need to become the ice cream to belong there.
Sometimes the best part is finding yourself in the middle of something unexpected.
There is a difference between needing something and being better next to it and because of it.
The best pairings don’t erase what made each part good in the first place.
The trick is knowing when something is finally ready to soften. In cooking and life.
Not everything that melts is falling apart.
The crumble was never missing anything. And neither was the ice cream. That’s why goes together.

Blackberry Season Favorites

Blackberry Cobbler – classic biscuit topping, juicy berries.
Lemon Blackberry Bundt Cake – lemon soak, fresh blackberry glaze.
Blackberry Crumble Bars – buttery crust, blackberry filling.
Blackberry Lemon Oat Muffins – buttermilk, oats, lemon glaze.
Blackberry Jam – three ingredients, no pectin.
Baseball Nut Ice Cream – Baskin-Robbins Copycat, blackberry jam
Chocolate Blackberry Pavlovas – chocolate meringue, blackberry compote.

This post may contain affiliate links. Please read my disclosure policy.

Blackberry Crumble à la Mode Ice Cream

Blackberry Crumble à la Mode Ice Cream is a no-churn blackberry ice cream layered with thick blackberry ribbons, buttery shortbread crumble, and fresh lemon flavor. Inspired by blackberry crumble served à la mode, this homemade ice cream is creamy, scoopable, and doesn't require an ice cream maker.

Course Dessert

Cuisine American

Keyword Blackberry Crumble à la Mode Ice Cream, blackberry lemon ice cream, homemade blackberry ice cream, No Churn Ice Cream, no-churn blackberry ice cream

Prep Time 25

Cook Time 15

Freezing Time 8

Total Time 8 40

Servings servings

Calories 455kcal

Author Cathy Pollak

Equipment

Saucepan (small) Cooks the blackberry swirl until thick and jam-like.
mixing bowls One for the ice cream base and one for the whipping cream.
hand mixer or stand mixer. Whips the cream to stiff peaks.
rubber spatula Folds the whipped cream into the base without deflating it.
large fine mesh sieve Removes the blackberry seeds for a smoother swirl.
loaf pan 9x5 (23 x13 cm) or freezer safe-container. Holds the layered ice cream while it freezes.
parchment paper (optional). Makes it easier to lift the ice cream from the loaf pan.

Ingredients

Blackberry Swirl:

2 cups (290 g) fresh blackberries
½ cup (100 g) granulated sugar
2 tbsps (30 ml) fresh lemon juice

Lemon Crumble:

1 cup (100 g) shortbread cookies
2 tbsps (28 g) unsalted butter melted
1 tsp (2 g) lemon zest

Ice Cream Base:

1 (14 oz / 396 g) can sweetened condensed milk
1 tbsp (6 g) lemon zest
2 tbsps (30 ml) fresh lemon juice
2 cups (480 ml) heavy whipping cream
½ tsp (2.5 ml) almond extract
¼ tsp (1.5 g) fine sea salt

Instructions

Add the blackberries, sugar, and lemon juice to a small saucepan. Bring to a gentle simmer over medium heat and cook for about 15 minutes, stirring occasionally and pressing the berries against the side of the pan to release their juices. Continue cooking until the mixture has thickened to a jam-like consistency. Remove from the heat and cool completely. For a smoother blackberry swirl, strain out the seeds before cooling if desired.
2 cups (290 g) fresh blackberries, ½ cup (100 g) granulated sugar, 2 tbsps (30 ml) fresh lemon juice
Combine the crushed shortbread cookies, melted butter, and lemon zest in a small bowl. Stir until the crumbs are evenly coated and set aside.
1 cup (100 g) shortbread cookies, 2 tbsps (28 g) unsalted butter, 1 tsp (2 g) lemon zest
In a large mixing bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, almond extract, and salt until smooth.
1 (14 oz / 396 g) can sweetened condensed milk, 1 tbsp (6 g) lemon zest, 2 tbsps (30 ml) fresh lemon juice, ½ tsp (2.5 ml) almond extract, ¼ tsp (1.5 g) fine sea salt
In a separate chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the condensed milk mixture in several additions, using a spatula and a light hand to keep the mixture airy.
2 cups (480 ml) heavy whipping cream
Line a 9 x 5-inch (23 x 13 cm) loaf pan with parchment paper if desired for easier removal, or use any freezer-safe container that allows for layering. Spoon in a layer of the ice cream base, followed by some of the blackberry mixture and a handful of the lemon crumble. Repeat the layers until all of the ingredients have been used, adding the reserved whole blackberries between the layers if using.
Swirl a butter knife through the layers a few times to create blackberry ribbons throughout the ice cream. Avoid overmixing so the swirls remain distinct.
Cover tightly and freeze for at least 8 hours, or until firm enough to scoop.
Let the ice cream sit at room temperature for 5 to 10 minutes before serving. Garnish with fresh blackberries, additional lemon zest, or extra crumble, if desired.

Notes

Cooking the blackberry mixture until it reaches a jam-like consistency creates thick ribbons that stay distinct throughout the ice cream.
Straining the blackberry seeds is optional but creates a smoother swirl.
Frozen blackberries can be substituted for fresh. Thaw them first, then cook as directed.
Any freezer-safe container that allows you to build layers will work if you don't have a loaf pan.
Butter cookies or graham crackers can be substituted for the shortbread cookies.
For a gluten-free version, use gluten-free shortbread cookies such as Schär.
If your blackberries are tart, add an extra tablespoon or two of sugar while cooking.
Store tightly covered in the freezer for up to 2 weeks. Let the ice cream stand at room temperature for 5 to 10 minutes before scooping.

If you’re making this Blackberry Crumble à la Mode Ice Cream, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Blackberry Crumble à la Mode Ice Cream? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Blackberry Crumble à la Mode Ice Cream appeared first on Noble Pig.

S’mores Cookie Bars

Cathy Pollak — Fri, 03 Jul 2026 16:28:02 +0000

These s’mores cookie bars bake graham cracker flavor directly into the cookie dough instead of making a separate crust. Marshmallow creme and milk chocolate create the soft, gooey center that slices into thick dessert bars.

S’mores Cookie Bars with Graham Cookie Dough

I wanted something different for my s’mores cookie bars, so I ended up skipping the usual separate graham cracker crust and baking the graham cracker flavor directly into a soft, homemade cookie dough. I also added a layer of marshmallow creme and milk chocolate that bakes right into the middle, while the pieces of cookie dough on top leave openings for toasted marshmallow to peek through. It’s like its own little marshmallow peep show.

I keep finding different ways to make s’mores without needing a campfire. I still remember grabbing the wrong end of a sparkler at a Fourth of July fireworks show when I was little. It took one time to teach five-year-old me that glowing metal is a lot hotter than it looks. I don’t remember much after that except how unbelievably bad it hurt. It wasn’t one of those burns you forget about ten minutes later. I remember my dad asking the people next to us if they had cold water because he needed to get my hand into something immediately before he hauled me off, slung over his shoulders. After that, everything’s kind of a blur, but I have never forgotten that moment.

Ever since, anytime I’ve held a metal skewer over a fire, I still feel a small flinch that says, don’t touch the hot end. It’s never gone away. I find it interesting how certain things stick with you, especially moments of physical pain. Growing up, that feeling returned most often while roasting marshmallows for s’mores. I found myself more cautious than everybody else, and a lot of the time someone else roasted my marshmallow for me because I couldn’t make myself do it.

I’m sure it’s part of the psychology of why I continue to make s’mores in unconventional ways. These days it also has a lot to do with where I live. By the time summer finally gets going in Oregon, my area is under a burn ban, so campfires and firepit fires aren’t something I can count on anyway.

Turns out none of it really matters. The best part of a s’more was never the stick.

What Makes This Recipe Different

I took a different path with the crust and added graham cracker crumbs directly into the cookie dough instead. I wanted every bite to taste like a graham cracker instead of saving the familiar flavor for the bottom layer.
I also tested these with regular mini marshmallows before switching to marshmallow creme. The marshmallows melted unevenly and left empty spots in the middle of the bars. Marshmallow creme spread into one continuous layer, stayed much softer after baking, and gave every square the gooey center I was imagining.
Instead of covering the top with one solid layer of cookie dough, I flattened pieces of dough across the marshmallow and left little openings between them. Those gaps let the marshmallow bubble up and toast while the bars bake, and it’s one of my favorite parts of the finished bars.
I split the chocolate chips into two layers for a reason. Some go into the cookie dough, so there’s chocolate in every single bite, while the rest go over the marshmallow layer where they melt into larger pockets throughout the bars. They may seem like they’re doing the same thing, but they really aren’t.

Ingredients

Unsalted Butter – Softened butter gives the cookie dough its soft, chewy texture.
Light Brown Sugar – Most of the sweetness comes from brown sugar because it gives the dough that graham cookie flavor.
Granulated Sugar – Helps the tops brown while the brown sugar does everything else.
Egg – Holds everything together without making the cookie layer cakey.
Vanilla Extract – Brings all the flavors together without stealing the spotlight from the chocolate, graham crackers, or marshmallow.
All-Purpose Flour – Gives the cookie dough enough support for the marshmallow layer while still baking up soft.
Graham Cracker Crumbs – This is really what makes these different. Instead of becoming a separate crust, they are part of the cookie dough, so every bite tastes like a graham cracker.
Baking Powder – Keeps the cookie dough thick without becoming dense.
Salt – S’mores are already sweet. A little salt keeps all three flavors from blending into one.
Milk Chocolate Chips – One portion gives you chocolate throughout the bars. The other melts into bigger pockets across the top.
Marshmallow Creme – Adds the gooey marshmallow center that makes a s’more a s’more.

How to Make S’mores Cookie Bars

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the graham cookie dough)
Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later. Beat the softened butter with both sugars until light and creamy, then mix in the egg and vanilla. Whisk together the flour, graham cracker crumbs, baking powder, and salt, then stir the dry ingredients into the butter mixture. Fold in the chocolate chips until they’re evenly distributed. Mixing the graham cracker crumbs directly into the dough instead of making a separate crust means every bite tastes like a graham cracker.
Step Two (layer the bars)
Press about two-thirds of the cookie dough evenly into the bottom of the prepared pan. It will look thin, but the dough rises as it bakes. Dollop the marshmallow creme over the dough before spreading it into an even layer, then sprinkle the remaining chocolate chips over the top.
Step Three (top the bars)
Flatten pieces of the remaining dough with your hands before arranging them over the marshmallow, leaving small openings between them. Those gaps let the marshmallow bubble up and toast while the bars bake instead of staying hidden underneath.
Step Four (bake and cool)
Bake for 27 to 32 minutes, or until the top is golden brown and the center is just set. Cool the bars completely in the pan before lifting them out with the parchment and slicing. As they cool, the marshmallow firms up enough to stay inside the bars while keeping that soft, gooey center.

Recipe Tips

Drop spoonfuls of the marshmallow crème all over the cookie dough first, then connect them together with an offset spatula or the back of a spoon for the best result.
The bottom layer of cookie dough is supposed to look thin. It bakes up thicker than you’d expect, so resist the urge to steal dough from the top.
Flatten the pieces of dough before placing them over the marshmallow. They’ll bake more evenly and leave the openings where the marshmallow can bubble through and toast.
Start checking the bars around the 27-minute mark. The center should look set, even if it still feels a little soft. They’ll continue to firm up as they cool.
Give them time before slicing. The marshmallow stays soft, but cooling keeps the marshmallow from stretching halfway across the kitchen when you lift out the first bar.

Storage & Leftovers

Store the cookie bars in an airtight container at room temperature for up to 4 days.
If you like an even softer marshmallow center, warm an individual bar in the microwave for about 10 to 15 seconds before eating.
Freeze the bars for up to 2 months with parchment paper between the layers. Thaw them at room temperature whenever the craving hits.

FAQs

Can I use regular marshmallows instead of marshmallow creme?
You can, but don’t. I tested them first, and they melted unevenly, leaving empty spots in the middle of the bars. Marshmallow creme gave me one continuous gooey layer from edge to edge.
Why is the cookie dough so soft?
It’s supposed to be. A softer dough spreads easily into the pan and bakes into a chewy cookie bar. If it starts sticking to your hands, lightly grease them instead of adding more flour.
Why didn’t my marshmallow toast on top?
The cookie dough probably covered it too completely. Leaving little openings between the pieces of dough gives the marshmallow room to bubble up and brown while the bars bake.
Can I double the recipe?
Yes. Double everything and bake the bars in a parchment-lined 9×13-inch pan. They’ll need a few extra minutes in the oven, so look for a golden top and a center that’s set.
Can I use Hershey’s chocolate bars instead of chocolate chips?
Yep. Break the chocolate into small pieces and scatter them over the marshmallow creme. It’ll look even more like a classic s’more.
Should I eat them warm or cooled?
Both are good, but for different reasons. Once they’ve cooled, they hold together. Warm one for about 10 seconds in the microwave, and you’ll swear it just came out of the oven.

From My Kitchen Notes

Small observations from the margins.

There are things that only have to hurt once and don’t need a refresher course.
I’ve never picked up another sparkler. Apparently, my brain considers the lesson complete.
The body remembers what the mind stops thinking about. Not every scar needs a reminder.
Some memories don’t fade. They turn into instincts.
Not every old fear deserves to run the show.
There came a point where the story stopped being about what happened and started being about what I created because it did.
Some of my best ideas have been disguised as workarounds.
The hottest part isn’t always the one that’s glowing.
People will spend their entire lives trying to keep everything confined. Marshmallows have always had other plans.
Marshmallows have never respected boundaries and control has never made them more interesting.
Not everything that bubbles up is a problem to solve, because there are things meant to ooze.
There has always been a difference between falling apart and becoming gooey.
I have come across individuals who can’t enjoy dessert unless it stays inside the lines. I’ve met you. I’m not that person.
Some mistakes become traditions of their own. Mine became dessert.
Recipes can take unexpected turns. This one started with a childhood sparkler injury and somehow ended with my own marshmallow attachment issues. Seems about right. Glad we all took this trip together.

More Unconventional Ways to Make S’mores

S’mores Parfaits – Layered in individual dessert jars.
Frozen S’mores Lasagna – No-bake and served frozen.
Air Fryer S’mores Egg Rolls – Crispy outside, gooey inside.
S’mores Pretzel Bites – Sweet, salty, and snackable.
Peanut Butter Marshmallow Cookies – A peanut butter s’mores twist.

This post may contain affiliate links. Please read my disclosure policy.

S'mores Cookie Bars

These s'mores cookie bars combine graham cookie dough, marshmallow creme, and milk chocolate into thick dessert bars that taste like a classic s'more without a campfire. They're soft, chewy, gooey in the middle, and easy to slice once completely cooled.

Course Dessert

Cuisine American

Keyword chocolate marshmallow bars, gooey s'mores bars, graham cookie dough, graham cracker cookie bars, marshmallow creme cookie bars, s'mores bars, s'mores cookie bars, summer dessert bars

Prep Time 20

Cook Time 30

Cooling: 1

Total Time 1 50

Servings to 16 bars

Calories 250kcal

Author Cathy Pollak

Equipment

baking dish 8x8 Creates thick cookie bars.
parchment paper Makes lifting the bars out of the pan easy.
mixing bowls (large and medium) For preparing the cookie dough and whisking the dry ingredients.
hand mixer or stand mixer. Creams the butter and sugars until light.
rubber spatula Folds the dough together without overmixing.
offset spatula or spoon. Helps spread the marshmallow creme evenly.

Ingredients

Graham Cookie Dough:

½ cup (113 g) unsalted butter softened
⅔ cup (145 g) packed light brown sugar
¼ cup (50 g) granulated sugar
1 large egg room temperature
1½ tsps (7.5 ml) vanilla extract
1¼ cups (150 g) all-purpose flour
¾ cup (65 g) graham cracker crumbs
¾ tsp (3 g) baking powder
¼ tsp (1.5 g) table salt
¾ cup (57 g) milk chocolate chips

Filling:

1 (7 oz / 198 g) marshmallow creme
⅓ cup (57 g) milk chocolate chips

Instructions

Preheat the oven to 350°F (177°C). Line an 8x8-inch (20 x 20 cm) baking pan with parchment paper, leaving overhang on two sides.
Beat the softened butter, brown sugar, and granulated sugar with a hand mixer for 2 to 3 minutes until light and creamy.
½ cup (113 g) unsalted butter, ⅔ cup (145 g) packed light brown sugar, ¼ cup (50 g) granulated sugar
Mix in the egg and vanilla until fully combined.
1 large egg, 1½ tsps (7.5 ml) vanilla extract
Whisk together the flour, graham cracker crumbs, baking powder, and salt in a separate bowl.
1¼ cups (150 g) all-purpose flour, ¾ cup (65 g) graham cracker crumbs, ¾ tsp (3 g) baking powder, ¼ tsp (1.5 g) table salt
Add the dry ingredients to the butter mixture and stir with a rubber spatula until a soft dough forms. Fold in the ¾ cup (128 g) milk chocolate chips.
¾ cup (57 g) milk chocolate chips
Press about two-thirds of the dough into the prepared pan. The layer will seem thin but will rise as it bakes. Lightly greased hands make it easier to press the dough evenly.
Dollop the marshmallow creme across the dough, then gently spread it into an even layer.
1 (7 oz / 198 g) marshmallow creme
Sprinkle the remaining ⅓ cup (57 g) milk chocolate chips evenly over the marshmallow layer.
⅓ cup (57 g) milk chocolate chips
Flatten pieces of the remaining dough and arrange them across the top, leaving small openings so the marshmallow can puff through while baking.
Bake for 27 to 32 minutes, or until the top is golden brown and the center is just set.
Cool completely in the pan before lifting out and slicing into bars.

Notes

Dolloping the marshmallow creme before spreading makes it much easier to cover the dough evenly.
The bottom layer of dough will look thin before baking. This is normal and creates the best cookie-to-filling ratio.
Leave openings between the pieces of dough on top so the marshmallow can toast as the bars bake.
For the cleanest slices, allow the bars to cool completely before cutting.

If you’re making this S'mores Cookie Bars, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these S’mores Cookie Bars? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post S’mores Cookie Bars appeared first on Noble Pig.

Fresh Cherry Pie

Cathy Pollak — Wed, 01 Jul 2026 12:32:39 +0000

Fresh cherry pie is made with sweet summer cherries, a flaky homemade crust, and a classic lattice top. A quick extra step helps each slice stay together after the pie has cooled, instead of oozing juice.

Fresh Cherry Pie That Starts on the Stovetop

Fresh cherry pie has always been about one thing for me. I want to cut into it and see the filling stay in the pie instead of creeping out all over the plate. And that rarely happens. Fresh cherries release a lot of juice as they cook, so I started thickening the filling on the stovetop before assembling the pie instead of waiting for everything to happen in the oven. Once the pie cools, the filling stays put, inside the flaky homemade crust. The pie crust stays crisp underneath the filling instead of turning into a soggy mess.

I’ve been fresh cherry obsessed for as long as I can remember. In fact, I would be halfway up a cherry tree before anyone could stop me. Not that they were going to either. Every summer we’d drive out to Cherry Valley and Beaumont in Southern California to go cherry picking, and while the adults were organizing themselves with buckets, I was already climbing. If there was one thing I wasn’t afraid of, it was climbing a tree and scaling those extremely tall orchard ladders. When you’re five or six years old and weigh next to nothing, I could scooch way out onto branches the adults were never going to mess with, and that’s where all the best cherries were anyway.

I never came home clean. I’d sit up in the trees eating cherries until the juice was running down my arms, and into the creases of my elbows and neck, and all over the front of whatever T-shirt I was wearing. I was so completely sticky and filthy, and couldn’t have cared less. I probably ate as many cherries sitting in those trees as we picked. Those were the best days.

My parents’ friends, Leo and Sally, had a chicken farm out that way, and we’d always stop to visit on the way home. My mom would bring them cherries, and while the adults hung out, Sally would hand me a basket and let me run around and grab fresh eggs to take home. The chickens were everywhere. I guess we’d call that free range nowadays. Then we’d sit down to bowls of ice cream topped with some of the fresh cherries we picked that day before heading home. At some point my mom would make cherry ice cream and at least one or two cherry pies. My mom was quite skilled at making pie crust. I’ll give her that. And fresh cherry pie became a reliable part of my summers growing up.

Now I have a couple of cherry trees of my own here in Oregon, although whether I get cherries depends on the year. They’re more weather-dependent than anything I’ve ever grown, and when they do have a good crop, the birds usually decide they’re ripe about five minutes before I do. Most years I head out to the Columbia River Gorge during cherry season instead, climbing the ladders, wishing I could still shimmy out on the branches, but always filling a bag or two, and coming home to make pie.

Cherry season doesn’t last very long around here or anywhere really. I think that’s part of why it always feels special. The way I make the pie has changed a little over the years, too. I wanted the filling to be thick enough that it stayed inside the pie where it belongs instead of escaping onto the plate like a river. After enough summers of tinkering with it, this is how I’m doing it now.

What Makes This Recipe Different

One of my biggest issues with fresh cherry pie is the juice chaos caused by the cherries releasing their juices for the first time inside the oven. I wanted to take care of that before I put together the pie by cooking the filling on the stovetop first. This way, the cherries have a chance to release their juices before baking, and the cornstarch is already fully activated. I already know how thick the filling is before it ever reaches into the crust.
I also started roughly chopping the cherries instead of leaving them whole. Whole cherries leave these big gaps in the filling and make the slices harder to serve neatly. Chopping them helps the fruit come together evenly, so every slice is packed with cherries instead of large pockets that want to fall apart and roll around the minute you cut into the pie.
When I make pie dough, I skip the pastry cutter step altogether and grate frozen butter directly into the flour. The shreds of butter stay cold as they’re mixed into the dough and create the flaky layers we all want in our pie crust. It’s become my favorite way to make pie crust because it’s simple and the results are consistent.
Once the lattice is finished, I put the pie into the refrigerator before the oven. Rolling, weaving, and handling the dough warms the butter, so giving the assembled pie time to chill again helps firm everything back up. That’s how the crust bakes up flaky. It’s not the same without this step.
I also bake the pie at two temperatures. Starting with higher heat to set the crust, then lowering the temperature so the filling has enough time to bubble without the pastry getting too dark.

Ingredients

All-Purpose Flour – Makes a pie crust that’s flaky but still strong enough to hold the cherry filling without falling apart.
Granulated Sugar – A little goes into the pie dough, while the rest sweetens the cherries.
Table Salt – Belongs in both the crust and the filling and helps balance the sweetness.
Unsalted Butter – I freeze the butter first, then grate it directly into the flour instead of cutting it into cubes. The little shreds stay cold and distribute throughout the dough, and help create flaky layers as the pie bakes. European-style butter is preferred because it has less water content and more butterfat.
Ice Water – Cold water helps bring the dough together while keeping the butter as cold as possible.
Fresh Sweet Cherries – I usually make this pie with Bing cherries, although any sweet cherry is fine. I roughly chop them instead of leaving them whole so every slice has a more even layer of fruit.
Fresh Lemon Juice – Balances the sweetness of the cherries without making the pie taste lemony.
Cornstarch – Thickens the filling. Since I cook the cherries on the stovetop first, the cornstarch is already fully activated before the pie ever goes into the oven.
Vanilla Extract – Adds warmth.
Almond Extract – You only need a small amount, and it’s one of the best flavor pairings with cherries.
Egg – Brushed over the lattice before baking for a shiny, golden crust.
Turbinado Sugar – Completely optional, but I love sprinkling a little over the egg wash because it adds a light crunch and sparkle to the finished pie.

How to Make Fresh Cherry Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the pie dough)
Whisk together the flour, sugar, and salt in a large bowl. Grate the frozen butter directly into the flour, tossing it into the flour every so often so the shreds stay coated instead of clumping together. Add the ice water and use your hands to bring the dough together. If it still feels a little dry, add another tablespoon or two of water until it holds together when you squeeze it. Divide the dough in half, shape each half into a disc, wrap them well, and refrigerate for at least an hour.
Step Two (cook the cherry filling)
Pit and roughly chop the cherries, then stir them together with the lemon juice, cornstarch, sugar, salt, vanilla, and almond extract in a saucepan. Cook over medium heat until the filling comes to a boil, then keep cooking for about 5 minutes until it’s thickened. You’ll know it’s ready when the juices lose that cloudy look and become shiny. Let the filling cool until it’s warm or completely cool before you start assembling the pie.
Step Three (assemble the pie)
Roll one disc of dough into a circle about ⅛-inch thick and fit it into a 9-inch pie plate, leaving a little overhang around the edges. Spoon in the cooled cherry filling. Roll out the second disc, cut it into strips, and weave the lattice over the top. Trim away the extra dough, crimp the edges, brush everything with the egg wash, and sprinkle with turbinado sugar if you’re using it.
Step Four (chill and bake)
Slide the assembled pie back into the refrigerator while the oven preheats. After all the rolling and weaving, I like giving the butter a chance to firm back up before it goes into the oven. Bake the pie at 400°F for 15 minutes, then reduce the oven to 350°F and keep baking until the crust is golden brown and the cherry filling is bubbling right through the center of the lattice, not just around the edges. If the crust starts getting darker than you’d like, loosely cover the edges with foil or a pie shield.
Step Five (let it cool)
Transfer the pie to a wire rack and let it cool completely before slicing. I know it’s tempting to cut into it while it’s still warm, but this is when the filling finishes setting. Give it the time it needs, and you’ll be rewarded with slices that stay where they’re supposed to instead of leaving half the filling behind on the plate.

Recipe Tips

If your cherries are super juicy, let the filling simmer another minute or two before taking it off the heat. I’d much rather thicken it on the stovetop than wish I had after the pie comes out of the oven.
If the dough becomes soft while you’re rolling or weaving the lattice, slide it back into the refrigerator for a few minutes before continuing. Cold dough is easier to roll, weave, and crimp.
If you’re using a cherry pitter, wear an apron. Cherry juice has a way of finding the one shirt you don’t want to stain.
A metal pie plate will give you more browning on the bottom crust than glass, but either works well with this recipe. I prefer glass.

Storage & Leftovers

Cover the pie loosely and keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days if your kitchen is warm.
I like this pie even more the next day. The filling firms up a little more overnight, making the slices easier to serve.
If you want to warm a slice, a few minutes in a 300°F oven works better than the microwave if you want to keep the crust crisp.

FAQs

Can I use frozen cherries?
Yes. Thaw them first and drain away any excess liquid before making the filling. Frozen cherries release more juice than fresh, so you may need to simmer the filling a little longer until it reaches the same consistency.
Can I use sour cherries instead of sweet cherries?
Yes. Sour cherries make good pie, but you’ll want to increase the sugar since they’re much more tart than Bing or other sweet cherries.
Do I have to make a lattice crust?
Not at all. A full top crust works just as well. Be sure to cut a few vents in the top so steam can escape while the pie bakes.
Why grate the butter instead of cutting it into cubes?
This is an easy way to distribute the butter evenly through the dough without pulling out a pastry cutter. It mixes in quickly while leaving plenty of small pieces that make the flaky layers.
Why is my cherry pie runny?
Usually one of two things happened. Either the pie was sliced before it had completely cooled, or the filling didn’t spend enough time thickening on the stovetop or bubbling in the oven.
Can I make this pie ahead of time?
Yes. It’s a great make-ahead dessert. Bake it the day before you plan to serve it, and the filling will be even better the next day.

From My Kitchen Notes

Small observations from the margins.

The best fruit is almost always worth the inconvenience.
A pie doesn’t care how impatient you are.
Sometimes what I’ve been waiting for has a very short season.
Lots of things fall apart because somebody cut into them too soon.
A lot of opportunities don’t disappear. They get eaten by birds.
The sweetest things usually leave a mark.
Not everything needs another sign. They’re already ripe.
There are rituals that stain your hands way after you’re finished with them.
All things that make aren’t necessarily a mistake.
The hardest part isn’t making the pie. It’s waiting long enough to cut the first slice.
Some days perfection matters. Cherry pie has never been one of them.
Some things spend all year becoming ready and disappear in two weeks. Maybe that’s part of why they’re important.
We all think timing is about clocks. Nature has never agreed with that.
Some of us weave everything togehter justright, and there are may of us who keep going until it holds together itself. Both usually end up with pie.
The filling was always going to get hot. That was the whole idea.
Certain processes look like patience from the outside and fear from the inside. I recognize them both.
Sometimes the best things don’t stay very long. That doesn’t make them any less worth waiting for.
There is a point where protecting the crust stops it from becoming pie. That’s not just about pie.
There are people who mistake hesitation for wisdom. The fruit doesn’t.
Trees and people can spend their whole lives becoming ready for a moment they never allow to arrive.
There are people who wait for certainty. Cherry season has never worked that way. Sometimes you don’t need more time. You only need to preheat the oven.

More Summer Fruit Desserts

Chocolate Cherry Cupcakes – Cherry buttercream from preserves.
Fresh Cherry Coconut Chocolate Chip Ice Cream – Coconut ice cream, cherries, chocolate.
Lemon Blackberry Bundt Cake – Lemon soak, fresh blackberry glaze.
Peach Cobbler Bundt Cake with Bourbon Caramel – Peach cake with bourbon caramel.
Coconut Peach Crisp – Buttery oat topping, ripe peaches.

This post may contain affiliate links. Please read my disclosure policy.

Fresh Cherry Pie

This Fresh Cherry Pie starts with homemade pie dough made from grated frozen butter for a flaky crust, then fills it with fresh cherries cooked on the stovetop before baking. The filling thickens before it reaches the oven, giving the pie a head start and helping it slice neatly once cooled.

Course Dessert, Pie

Cuisine American

Keyword best cherry dessert, cherry dessert, cherry pie, cherry pie recipe, cherry pie with lattice crust, classic cherry pie, fresh cherry dessert, fresh cherry pie, fresh cherry pie filling, homemade cherry pie, lattice cherry pie, summer cherry pie

Prep Time 1 25

Cook Time 55

Chilling + Cooling: 1 45

Total Time 4 5

Servings

Calories 515kcal

Author Cathy Pollak

Equipment

mixing bowls (large). For mixing the pie dough.
measuring cups and spoons For ingredient accuracy.
box grater To grate the frozen butter.
Saucepan (medium). For cooking the cherry filling.
cherry pitter (optional) or metal straw. Speeds up pitting the cherries.
pastry brush To brush the egg wash on the lattice crust.
9-inch pie plate (23 cm) For baking the pie.
pastry wheel (optional) or knife. Makes the lattice crust strips.
pie shield (optional) or foil. To keep your pie crust edges from burning.

Ingredients

Pie Dough:

2½ cups (300 g) all-purpose flour
1 tbsp (12 g) granulated sugar
1 tsp (6 g) table salt
1 cup (227 g) unsalted butter frozen
¼ cup (60 ml) ice water plus 1–2 tablespoons (15–30 ml) more if needed

Cherry Filling:

4½ cups fresh cherries pitted and roughly chopped (about 1 ½ pounds / 680 g pitted, or about 3 pounds / 1.4 kg whole cherries before pitting)
1 tbsp (15 ml) fresh lemon juice
⅓ cup (40 g) cornstarch
⅔ cup (135 g) granulated sugar
½ tsp (3 g) table salt
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) almond extract

Topping:

1 large egg
1 tbsp (15 ml) water
2 tbsps (24 g) turbinado sugar (optional, for sprinkling after egg wash)

Instructions

Whisk together the flour, sugar, and salt in a large mixing bowl.
2½ cups (300 g) all-purpose flour, 1 tbsp (12 g) granulated sugar, 1 tsp (6 g) table salt
Grate the frozen butter directly into the flour, tossing it every so often so the shreds stay coated instead of clumping together.
1 cup (227 g) unsalted butter
Pour in the ice water and use your hands to bring the dough together. If the dough still looks dry, add another tablespoon or two (15-30 ml) of ice water until it holds together when squeezed. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
¼ cup (60 ml) ice water
Pit the fresh cherries. If you don't have a cherry pitter, place a cherry on the neck of a small bottle and push a metal straw through the center to remove the pit. Roughly chop the cherries so they distribute more evenly throughout the filling.
4½ cups fresh cherries
Combine the chopped cherries, lemon juice, cornstarch, sugar, salt, vanilla, and almond extract in a medium saucepan. Cook over medium heat until the mixture comes to a boil, stirring frequently. Continue cooking for about 5 minutes, until the filling has thickened and the cornstarch is fully cooked. Remove from the heat and let the filling cool until warm or completely cool before assembling the pie.
1 tbsp (15 ml) fresh lemon juice, ⅓ cup (40 g) cornstarch, ⅔ cup (135 g) granulated sugar, ½ tsp (3 g) table salt, 1 tsp (5 ml) vanilla extract, ¼ tsp (1 ml) almond extract
Roll one disc of dough into a circle about ⅛ inch (3 mm) thick. Fit it into a 9-inch (23 cm) pie dish, leaving a little overhang around the edges. Spoon the cooled cherry filling into the crust.
Roll out the second disc of dough and cut it into strips about ½ inch (1.25 cm) wide. Arrange half of the strips across the pie, then weave the remaining strips over and under to form a lattice top. Trim away the excess dough, then crimp the edges to seal.
Whisk together the egg and water. Brush the lattice with the egg wash and sprinkle with turbinado sugar, if using.
1 large egg , 2 tbsps (24 g) turbinado sugar, 1 tbsp (15 ml) water
Refrigerate the assembled pie for about 45 minutes while the oven preheats to 400°F (200°C). Chilling the pie helps the butter firm up again before baking.
Bake for 15 minutes at 400°F (200°C). Reduce the oven temperature to 350°F (175°C) and continue baking for about 35 minutes, until the crust is golden brown and the cherry filling is bubbling through the lattice. If the crust begins browning too quickly, loosely cover the edges with foil or a pie shield.
Transfer the pie to a wire rack and let it cool completely before slicing. The filling continues to set as the pie cools, making neater slices.

Notes

European-style butter, such as Kerrygold, has a higher butterfat content and makes an especially flavorful pie crust.
Cooking the filling before assembling the pie gives the cornstarch time to fully thicken the cherry juices before baking.
Let the filling cool before adding it to the crust to help prevent a soft bottom crust.
A lattice top allows steam to escape while the pie bakes, but a solid top crust with a few vents also works well.
The pie slices best after cooling completely, and I think it's even better the next day.

If you’re making this Fresh Cherry Pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Fresh Cherry Pie? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Fresh Cherry Pie appeared first on Noble Pig.

Chipotle Honey Grilled Shrimp Skewers

Cathy Pollak — Tue, 30 Jun 2026 16:09:05 +0000

These chipotle honey grilled shrimp skewers are coated in a smoky, spicy hot honey marinade, then grilled until lightly charred. Serve them with fresh garlic lime butter for dipping instead of brushing it on the grill.

Chipotle Honey Grilled Shrimp Skewers with Fresh Garlic Lime Butter

Shrimp have never needed much to be good, but I do think they benefit from a little contrast. My chipotle honey grilled shrimp skewers have smoke, spice, and a little sweetness, while the side of garlic lime butter helps cools down the heat and gives you somewhere to dunk every bite.

If I’m wandering around the grocery store and still have no idea what I’m making for dinner, there’s a pretty good chance I’ll end up at the seafood counter buying a couple pounds of shrimp. This happens a lot, by the way.

Shrimp is one of those versatile ingredients I know I can turn into a meal without really thinking about it. It’s also my favorite answer to last-minute entertaining dilemmas, because it’s easy to turn it into something that looks like I had a plan all along.

Most of the time I serve the shrimp over rice with whatever vegetable I have around, but threaded onto skewers, it becomes one of my favorite things to put on the grill.

This particular grilled shrimp recipe has really come down to a bunch of small decisions I’ve made over the years. Every time I’d make it, I’d change something minor I thought could be better. None of the changes have been significant, but eventually they added up.

Eventually I quit brushing the butter over the shrimp and started serving it on the side instead. That was probably my best decision. I also switched to hot honey because I like the extra heat. The shrimp started tasting the way I wanted them to.

These are smoky, have some spice (which you can adjust), and have a touch of sweetness. The garlic lime butter seals the deal with every dunk. They’re just as good when it’s only me standing out by the grill as they are when there are enough people around that I probably should have made a second batch.

What Makes This Recipe Different

I marinate the shrimp in a mixture of hot honey, chipotle, lime, and spices before they ever get to the grill. The flavor is better when the shrimp have time to marinate instead of brushing everything on at the end.
Butter brushed over the shrimp while they cook is fine, but I stopped doing it. Instead, I serve a fresh garlic lime butter on the side for dipping. Everyone gets to decide how much they want with each bite.
I have my own little love affair with hot honey and use it instead of regular because it adds another layer of heat without needing extra ingredients. The sweetness is there, but it doesn’t overpower the chipotle.
The shrimp only need a few minutes on the grill, which gives them enough char while keeping them juicy. I leave the tails on too because it makes them easier to thread onto skewers, turn on the grill, and grab onto when you’re eating them. A fork and knife is purely optional at this point.
If you’re cooking on a pellet grill or charcoal grill, you’ll get smokier flavor. Even though shrimp cook fast, they still pick up enough smoke to make a difference.

Ingredients

Jumbo Shrimp – I like using jumbo shrimp because they’re big enough to stay juicy on the grill and sturdy enough to not fall aprt on skewers while they pick up char.
Hot Honey – Adds sweetness along with heat that goes really well with the smoky chipotle.
Avocado Oil – Coats the shrimp so the spices stick evenly during marinating.
Chipotle Powder – This is where most of the smoky flavor and heat come from. If you like spicy food, leave it as written. If you don’t, it’s easy to back it down a little.
Smoked Paprika – Reinforces the smoky flavor without making the shrimp any hotter.
Ground Cumin – Adds a warm, earthy flavor.
Fine Sea Salt – Seasons the shrimp and brings all of the flavors together.
Fresh Lime Juice – Brightens the marinade and keeps the sweetness from the honey in balance. You’ll use fresh lime juice again in the butter because it ties everything together.
Salted Butter – I serve the garlic lime butter on the side instead of brushing it over the shrimp so it stays fresh tasting, and everyone can dip as much or as little as they like.
Fresh Garlic – Grating the garlic into a paste gives the butter a stronger, smoother garlic flavor than minced garlic.
Lime Zest – The zest adds flavor that lime juice alone can’t give you.
Fresh Cilantro – Stirred into the butter right at the end for a fresh finish. If cilantro isn’t your thing. fresh parsley works too.

How to Make Chipotle Honey Grilled Shrimp Skewers

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (marinate the shrimp)
Pat the shrimp dry after peeling, deveining, and rinsing them. Whisk together the hot honey, avocado oil, chipotle powder, smoked paprika, cumin, sea salt, and lime juice in a large bowl, then toss the shrimp until every piece is coated. Cover and refrigerate for 20 minutes while you get everything else ready. I don’t marinate them much longer than that because the lime juice will start changing the texture of the shrimp.
Step Two (make the garlic lime butter)
While the shrimp marinates, whisk together the melted butter, grated garlic, lime juice, lime zest, and chopped cilantro in a small bowl. Set it aside until you’re ready to serve. I like keeping the butter on the side instead of brushing it over the shrimp because the garlic and lime stay fresh, and everyone can dip as much or as little as they like.
Step Three (thread the shrimp onto the skewers)
If you’re using bamboo skewers, soak them in water for at least 20 minutes first to help keep them from burning. Thread about five shrimp onto each skewer, keeping them facing the same direction so they’re easier to flip on the grill.
Step Four (grill the shrimp)
Preheat the grill to medium-high heat, about 350°F (175°C), and lightly oil the grates. Place the shrimp skewers directly over the heat and grill for 2 to 3 minutes per side, until they’re opaque with a little char around the edges. Shrimp cook fast, so don’t wander off. As soon as they’re done, pull them off the grill so they stay juicy.
Step Five (serve the shrimp skewers)
Arrange the shrimp skewers on a platter and serve them right away with the garlic lime butter for dipping. The smoky chipotle marinade and the fresh garlic lime butter really do belong together, so don’t skip the dipping.

Recipe Tips

Pat the shrimp dry before adding the marinade. A dry surface helps the marinade coat the shrimp instead of sliding off.
Lightly oil the grill grates before adding the skewers to help prevent sticking.
The shrimp are going to cook fast. As soon as they’re opaque with a char around the edges, they’re ready to come off. If they curl into a tight little “O,” they’ve cooked longer than they needed to.

Storage & Leftovers

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
I love these cold just as much as they are warm. They’re great in tacos, on salads, added to rice bowls, or wrapped up in a tortilla for lunch the next day.
If you’d rather reheat them, warm the shrimp gently in a skillet over low heat until heated through. Shrimp don’t need much time, and overcooking them will make them tough.
Leftover garlic lime butter is too good to throw away. Spoon it over grilled fish, lobster, veggies, rice, or just save it for the next time you’re grilling.

FAQs

Can I use frozen shrimp?
Yes. Thaw them completely and pat them dry before adding the marinade.
Can I make these ahead of time?
Yes. Marinate the shrimp and make the garlic lime butter a few hours ahead of time, then keep both refrigerated until you’re ready to grill. I wouldn’t combine the shrimp with the marinade much more than 20 minutes before cooking because the lime juice will start changing the texture.
Do I have to leave the tails on?
No. I leave them on because they’re easier to thread onto skewers, turn on the grill, and pick up while you’re eating, but you can remove them if you want.
Can I use metal skewers instead of bamboo?
Yes. Metal skewers work great and don’t need to be soaked before grilling.
Can I make the garlic lime butter ahead of time?
Yes. Make it up to a day ahead and refrigerate it. Warm it gently before serving so it becomes smooth enough for dipping again.

From My Kitchen Notes

Small observations from the margins.

I’ve realized some things don’t need more time. They only need the right amount.
The best grilled food rarely spends much time on the grill.
There are flavors that compete with each other, and ones that take turns.
The best combos leave room for each ingredient to be noticed.
Some things look effortless because no one saw how many small adjustments came first.
There comes a point where changing one more thing doesn’t make it better. It only makes it different.
Sometimes my own adjusting becomes a way of postponing the inevitable.
I used to spend so much time becoming ready that I would miss the moment I was ready enough. Not anymore.
Some recipes have taught me patience, and others remind me hesitation has its own consequences.
Not everything is meant to stay in the marinade forever.
There is a difference between protecting certain things and never giving them the chance to catch fire.
Taste changes things once its been through the fire.
Sometimes the answer is the one that comes together the fastest.
Not everything worth sharing takes all day to make.
The dinners I make the most are almost never the ones that take the longest. That’s probably universal.
There’s a point where preparation isn’t the thing holding you back anymore. It’s your patterns.
You can prepare something forever without ever serving it.
There are meals that only exist because I finally decided it was time.
A lot of things don’t need another chance. They need a different approach.
Staying exactly where you are guarantees nothing changes.
I’ve found the hardest part isn’t always making the decision. It’s trusting the decision after I’ve made it.
A lot of stuff doesn’t need to be perfect. It only needs a chance to become real.
Not every recipe falls apart because it wasn’t right. Sometimes it goes sideways because it never had the chance to become what it could have been.

More Food That Belongs on a Skewer

Baked BBQ Chicken Skewers with Pineapple and Peppers – Smoky chicken with sweet pineapple.
Grilled Honey Soy Lime Salmon Skewers – Sweet, savory, and lightly charred.
Marinated Tri-Tip Kabobs with Garlic Yogurt Sauce – Tender beef with cool garlic sauce.
Banana Split Kabobs – Angel food cake with sweet toppings.

This post may contain affiliate links. Please read my disclosure policy.

Chipotle Honey Grilled Shrimp Skewers

These chipotle honey grilled shrimp skewers are coated in a smoky, spicy hot honey marinade, then grilled until lightly charred and served with fresh garlic lime butter for dipping. Ready in about 30 minutes, they're an easy grilled shrimp recipe for weeknight dinners, summer cookouts, or serving as an appetizer.

Course Main Course

Cuisine American

Keyword chipotle honey grilled shrimp skewers, garlic lime butter, grilled seafood, grilled shrimp, grilled shrimp skewers, hot honey shrimp, shrimp skewers

Prep Time 25

Cook Time 6

Total Time 31

Servings skewers

Calories 201kcal

Author Cathy Pollak

Equipment

grill A gas, charcoal or pellet gril will work well for cooking the shrimp.
mixing bowls (large and small) For whisking together the marinade and coating the shrimp.
whisk Helps combine both the marinade and the butter sauce.
10 skewers bamboo skewers should be soaked before grilling

Ingredients

Shrimp:

2 lbs (907 g) raw jumbo shrimp peeled and deveined

Chipotle Honey Marinade:

2 tbsps (42 g) hot honey
1 tbsp (15 ml) avocado oil or other high smoke point oil
2½ tsps (6 g) chipotle chile powder
½ tsp (1 g) smoked paprika
½ tsp (1 g) ground cumin
½ tsp (3 g) sea salt
1 tbsp (15 ml) fresh lime juice

Garlic Lime Butter:

8 tbsps (113 g) butter melted
4 cloves garlic grated to a paste
1 tbsp (15 ml) fresh lime juice
zest of one lime
1 tbsp (4 g) finely chopped fresh cilantro or parsley

Instructions

Pat the shrimp dry with paper towels after peeling, deveining, and rinsing them. Leaving the tails on makes the shrimp easier to thread onto the skewers and easier to pick up when serving.
2 lbs (907 g) raw jumbo shrimp
Whisk together the hot honey, avocado oil, chipotle chile powder, smoked paprika, cumin, sea salt, and lime juice in a large bowl until combined.
2 tbsps (42 g) hot honey, 1 tbsp (15 ml) avocado oil, 2½ tsps (6 g) chipotle chile powder, ½ tsp (1 g) smoked paprika, ½ tsp (1 g) ground cumin, ½ tsp (3 g) sea salt, 1 tbsp (15 ml) fresh lime juice
Add the shrimp and toss until they're evenly coated with the marinade. Cover and refrigerate for 20 minutes. Avoid marinating much longer, as the lime juice can begin to change the texture of the shrimp.
While the shrimp marinates, whisk together the melted butter, grated garlic, lime juice, lime zest, and cilantro in a small bowl. Set aside until ready to serve.
8 tbsps (113 g) butter, 4 cloves garlic, 1 tbsp (15 ml) fresh lime juice, zest of one lime, 1 tbsp (4 g) finely chopped fresh cilantro
If using bamboo skewers, soak them in water for at least 20 minutes to help prevent burning. Thread about 5 shrimp onto each skewer, keeping them facing the same direction so they're easier to turn on the grill.
Preheat the grill to medium-high heat, about 350°F (175°C). Lightly oil the grill grates or coat them with nonstick cooking spray.
Place the shrimp skewers directly on the grill and cook for 2 to 3 minutes per side, or until the shrimp are opaque and lightly charred. Remove them from the grill as soon as they're cooked through to keep them juicy.
Transfer the shrimp skewers to a serving platter and serve immediately with the garlic lime butter for dipping.

Notes

These shrimp have a medium level of heat. If you prefer less spice, reduce the chipotle powder to ½ to 1 teaspoon (1 to 2.5 g).
Do not marinate the shrimp much longer than 20 minutes. The lime juice can begin to change the texture of the shrimp.
Shrimp cook very quickly and can become rubbery if overcooked.
A pellet smoker or charcoal grill adds a subtle smoky flavor that pairs especially well with the chipotle marinade.
Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat or enjoy the shrimp cold in tacos, salads, or grain bowls.
Leftover garlic lime butter is also delicious with grilled fish, lobster, or roasted vegetables.

If you’re making these Chipotle Honey Grilled Shrimp Skewers, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Chipotle Honey Grilled Shrimp Skewers? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chipotle Honey Grilled Shrimp Skewers appeared first on Noble Pig.

Banana Pudding Cookies

Cathy Pollak — Sun, 28 Jun 2026 17:50:27 +0000

These banana pudding cookies stay soft thanks to fresh banana and an extra egg yolk, then get topped with brown butter cream cheese frosting for even more banana pudding flavor.

Banana Pudding Cookies with Brown Butter Cream Cheese Frosting

Southern-style banana pudding is the best, but it’s not always the easiest dessert to take somewhere. These banana pudding cookies let me keep everything I love about it in a much more portable form. I used both fresh mashed banana and instant pudding mix because each one does something different, then finished them with brown butter cream cheese frosting after deciding I liked it much better than the vanilla version I tried first. The fresh banana and extra egg yolk keep the cookies soft, while the mini vanilla wafer and banana slice let you know what’s inside before you take the first bite.

I’m sitting on the steps at Faneuil Hall in Boston with a cup of Magnolia Bakery banana pudding, trying to make it last because I don’t get it often enough. I keep taking smaller bites because every spoonful is so good, and I already know the last one is going to come too soon.

I love Southern banana pudding, but carrying a giant bowl of cold pudding to a barbecue has never struck me as the greatest plan. It has a pretty short window between “this is perfect” and “we forgot this was sitting outside.”

That’s probably why so many desserts I love eventually end up as cookies. One tastes like a favorite pie of mine, another reminds me of an Italian dessert that’s usually eaten with a spoon, another exists because of a jar of cookie butter, and one will convince you crunchy breadcrumbs have belonged in cookies all along. Cookies are just more portable and easier to schlep around.

Banana pudding cookies already exist, so I wasn’t trying to invent anything. I just needed them to taste more like the banana pudding I couldn’t stop thinking about. Fresh mashed banana stayed because I wanted the flavor only real bananas put out, but the pudding mix stayed too because that’s part of what makes banana pudding taste like banana pudding. The vanilla cream cheese frosting didn’t do it for me, so I browned the butter instead, and that turned out to be “the one.” This one.

The vanilla wafer and banana slice on top are there because I like desserts that hint at what they are before taking the first bite.

What Makes This Recipe Different

There are a lot of banana pudding cookies out there, but I kept changing this one until it tasted the way I wanted it to.
I used both fresh mashed banana and instant banana pudding mix in the cookie dough. I did try leaving out the fresh banana, and the cookies baked up firmer and with less flavor overall.
Then there was the frosting. I made it first with vanilla cream cheese frosting, and it was good, but it gets lost against the banana. Browning the butter completely changed it. It added a rich, toasty flavor that reminded me of vanilla wafers and gave the frosting some character.
I also reserve some of the pudding mix for the frosting, so the banana flavor keeps going once you reach the top of the cookie.
An extra egg yolk keeps the cookies softer and chewier, even the next day, and chilling the dough helps them bake up thick instead of spreading across the pan.
Right after they come out of the oven, I swirl the cookies with a round cutter and gently flatten the tops. It’s a small step, but this is how you get perfectly round cookies that look like they came from a bakery.

Ingredients

Instant Banana Pudding Mix – Use instant pudding, not cook-and-serve. I divide the package between the cookies and the frosting so the banana pudding flavor is in both. Just remember to scoop out the 2 tablespoons for the frosting before you start mixing the dough.
Granulated Sugar – Sweetens the cookies while helping the cookies bake up with a little bit of texture.
Light Brown Sugar – Brown sugar adds moisture and helps keep the cookies soft and chewy instead of cakey.
Unsalted Butter – You’ll use softened butter for the cookie dough and brown another stick for the frosting. I tried the frosting with regular butter first, but browning it gave the frosting a richer flavor that stood up to the banana much better.
Fresh Banana – Use a ripe banana with plenty of brown spots. Along with the pudding mix, it gives the cookies a deeper banana flavor and keeps them softer than pudding mix alone.
Egg and Egg Yolk – The whole egg holds everything together, while the extra yolk keeps the cookies soft and chewy. I tested them without the extra yolk, and the texture wasn’t nearly as good.
Vanilla Extract – Banana and vanilla belong together, and the vanilla ties everything back to the classic vanilla wafer flavors.
All-Purpose Flour – Measure the flour by spooning it into the measuring cup and leveling it off or weighing it. Scooping directly from the bag can pack in too much flour and make the cookies denser than they should be.
Baking Powder – Gives the cookies enough height while still letting them stay thick.
Fine Sea Salt – A small amount balances the sweetness and helps the banana flavor stand out.
Confectioners’ Sugar – Keeps the frosting smooth and gives it just enough body to spread or pipe onto the cookies.
Cream Cheese – Full-fat gives the frosting enough tang to keep it from tasting overly sweet.
Milk – Only add enough to loosen the frosting if it feels too thick after mixing.
Mini Vanilla Wafers and Fresh Banana Slices – These are optional, but a great finishing touch. If you’re using fresh banana slices, dip them in a little lemon or pineapple juice first to slow the browning.

How to Make Banana Pudding Cookies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the cookie dough)
Preheat the oven to 350°F (175°C) and line two rimmed baking sheets with parchment paper. Before you do anything else, scoop out 2 tablespoons of the banana pudding mix and set it aside for the frosting. It’s much easier now than trying to remember after the whole package is already in the dough.
Step Two (cream the butter and sugar)
In a large bowl, cream the granulated sugar, brown sugar, and softened butter until light and fluffy, about 1 to 2 minutes. Mix in the mashed banana, egg, egg yolk, and vanilla until everything is smooth, then add the remaining pudding mix, flour, baking powder, and sea salt. Mix right up until you don’t see dry flour anymore, then give the bowl one last scrape with a rubber spatula to make sure nothing is hiding at the bottom. The dough will be thick.
Step Three (scoop and chill the dough)
Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, then refrigerate the scooped dough for at least an hour or overnight. I don’t skip this step because the cookies bake up much thicker and spread a lot less when the dough is chilled.
Step Four (bake the cookies)
Bake for 11 to 14 minutes, until the edges are lightly golden and the centers still look a little soft. As soon as they come out of the oven, swirl a round cookie cutter or small bowl around each cookie to smooth the edges, then gently flatten the tops with the bottom of a measuring cup. It only takes a few seconds and gives the cookies a thick bakery-style look with a nice flat surface for the frosting. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Step Five (brown the butter)
While the cookies cool, brown the butter in a small skillet over medium-low heat, stirring frequently until it’s golden brown and smells nutty, about 6 to 8 minutes. It’ll look like nothing is happening for the first few minutes, then all of a sudden it starts browning, so keep a close eye on it toward the end. Let it cool for a few minutes before making the frosting.
Step Six (make the frosting)
Beat together the browned butter, confectioners’ sugar, softened cream cheese, the reserved banana pudding mix, and vanilla until smooth and fluffy. If the frosting feels too thick, add a little milk, one tablespoon at a time. If it ends up softer than you’d like, beat in a little more confectioners’ sugar until it’s easy to spread or pipe.
Step Seven (frost and garnish the cookies)
Spread or pipe the frosting onto the completely cooled cookies, then finish them with a mini vanilla wafer and a fresh banana slice if you’d like. I usually add the banana slices right before serving, but if you’re decorating them ahead of time, a quick dip in a little lemon juice or pineapple juice helps slow the browning without changing the flavor much.

Recipe Tips

Use a really ripe banana. The more brown spots, the better. It mashes more easily and has a sweeter banana flavor than a firm yellow banana.
Pull the cookies out when the centers still look slightly soft. They’ll finish setting as they cool, which is what keeps them chewy instead of overbaked.
If you like a perfect-looking cookie, swirl a round cookie cutter around them while they’re still warm, then gently flatten the tops with the bottom of a measuring cup. It only takes a minute and makes frosting them much easier.
Brown the butter over medium-low heat and keep stirring. It can look like nothing is happening for the first few minutes, then all of a sudden it starts browning. Once it does, keep a close eye on it because it can go from browned to burnt quickly.
If the frosting feels too thick after mixing, add milk one tablespoon at a time. If it gets softer than you’d like, beat in a little more confectioners’ sugar until it’s easy to spread or pipe.
Let the cookies cool completely before adding the frosting. Warm cookies and cream cheese frosting aren’t meant to be together.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. If you’re stacking them, place a sheet of parchment paper between the layers to protect the frosting.
I like these cookies cold. The frosting firms up, the cookies stay soft, and they’re really good with a glass of milk.
If you’re planning ahead, wait to add the fresh banana slices until the day you serve the cookies. They’ll always look their best that way.
The baked cookies freeze well for up to 2 months. I freeze them unfrosted, then make a fresh batch of frosting after they thaw.
You can also freeze the scooped cookie dough. Bake it straight from frozen, adding a couple of extra minutes to the baking time.

FAQs

Can I skip browning the butter?
You can, but I wouldn’t. I made the frosting with regular butter first, and it tasted like a standard cream cheese frosting. Browning the butter gave the frosting the richer flavor I thought it was missing.
Can I use cook-and-serve pudding mix?
No. This recipe is written specifically for instant banana pudding mix.
Can I make these ahead of time?
Yes. Bake the cookies a day or two ahead and frost them before serving, or freeze either the baked cookies or the scooped cookie dough for longer storage. If you’re using the fresh banana slices, wait to add those until just before serving. If you’re looking for another make-ahead dessert with the same classic flavors, my banana pudding poke cake is another favorite.
Why did my cookies spread so much?
The dough was probably too warm or didn’t chill long enough before baking. Chilling makes a noticeable difference in how thick these cookies bake.
Can I freeze the cookie dough?
Yes. Scoop the dough first, then freeze it on a baking sheet before transferring it to a freezer-safe container or bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.
Do I have to use the vanilla wafers and banana slices?
Not at all. They’re optional, but I love the way they immediately tell you these are banana pudding cookies before you take the first bite.

From My Kitchen Notes

Small observations from the margins.

Some things are worth borrowing without trying to become them.
There is a difference between inspiration and imitation.
Not everything has to stay in the form of where it began.
Some things become easier to share after they’re transformed.
The best ideas seem to happen while I’m busy enjoying something instead of trying to invent something.
Not everything improves by becoming more complicated.
The longer something stays in your head, the less likely it is to be an accident.
Somethings become much more difficult to forget once you’ve experienced a better version.
Things that stay with me usually do so way before I admit they have.
There’s confidence that comes from knowing what you’re looking for, even when you haven’t found it yet.
Even when my taste and standards change, the picture in my head always becomes more specific.
The first version of something tells me what’s missing.
The smallest adjustments can change entire outcomes.
There are times when “good” becomes “that’s it.”
I often have to stop trying to improve something and accept that I’ve found my version.
There are flavors I enjoy, and then there are ones that become my standard.
Some things are so good they’ve made me rearrange things around them.
Some combinations of things make sense the second they meet. Ingredients and people.
Not everything beautiful belongs in a bowl.
Some things become risky once they’re portable.
Certain ideas refuse to leave me until I make room for them.

The Ultimate Cookie Tray Starts Here

Peanut Butter Marshmallow Cookies – Thick, chewy, s’mores-inspired cookies.
Peanut Butter and Jelly Cookies – Peanut butter sandwich in cookie form.
Key Lime Pie Cookies – Soft graham cookies, citrus center.
Tiramisu Cookies – Classic Italian dessert, cookie style.
Biscoff Butter Cookies – Strawberry and cookie butter frosting.
Soft Baked Strawberry Shortcake Cookies – Fresh strawberries and cream.
Lemon Blueberry Cake Mix Cookies – Blueberries, white chocolate, lemon glaze.
Panko Cookies – Crispy crumb cookies with panko.

This post may contain affiliate links. Please read my disclosure policy.

Banana Pudding Cookies

These banana pudding cookies combine fresh mashed banana and instant banana pudding mix for lots of banana flavor mixed in every cookie. Brown butter cream cheese frosting, a mini vanilla wafer, and a fresh banana slice turn them into a handheld version of the classic Southern dessert.

Course Cookie, Dessert

Cuisine American

Keyword bakery style cookies, banana cookies, banana dessert, banana pudding cookies, brown butter frosting, cream cheese frosting, homemade cookies, instant pudding cookies, ripe banana recipes, Southern desserts

Prep Time 20

Cook Time 20

Chilling 1

Total Time 1 40

Servings cookies

Calories 390kcal

Author Cathy Pollak

Equipment

2 baking sheets Gives the cookies room to bake evenly.
parchment paper Prevents sticking and promotes even browning.
mixing bowls For mixing the cookie dough.
Stand Mixer or hand mixer. Creams the butter and sugars until light and fluffy.
rubber spatula Scrapes the bowl so everything mixes evenly.
medium cookie scoop (2 tbsp / 30 ml) Keeps the cookies the same size for even baking.
skillet (small). Used to brown the butter for the frosting.
3-inch round cookie cutter or a small bowl - Swirled around the warm cookies while still on the baking tray to make a perfectly round cookie.

Ingredients

Cookies:

1 (3.4 oz / 96 g) box instant banana pudding mix
1 cup (200 g) granulated sugar
½ cup (110 g) light brown sugar
½ cup (113 g) unsalted butter softened
1 medium ripe banana (about ½ cup/155 g mashed)
1 large egg
1 large egg yolk
1½ tsps (7.5 ml) vanilla extract
2½ cups (300 g) all-purpose flour
1½ tsps (6 g) baking powder
½ tsp (3 g) fine sea salt

Frosting:

½ cup (113 g) unsalted butter
2¾ cups (330 g) confectioners' sugar
4 oz (113 g) full-fat cream cheese softened
reserved 2 tbsps (15 g) instant banana pudding mix
1 tsp (5 ml0 vanilla extract
1-2 tbsps (15-30 ml) milk if needed

Optional Garnishes:

20 mini vanilla wafer cookies
1-2 bananas sliced
1-2 tbsps (15-30 ml) lemon juice or pineapple juice for dipping banana slices

Instructions

Preheat the oven to 350°F (175°C) and line 2 rimmed baking sheets with parchment paper.
Remove 2 tablespoons (15 g) of the instant banana pudding mix and set it aside for the frosting.
1 (3.4 oz / 96 g) box instant banana pudding mix
In a large bowl, use an electric mixer to cream the granulated sugar, brown sugar, and softened butter for 1 to 2 minutes, until light and fluffy.
1 cup (200 g) granulated sugar, ½ cup (110 g) light brown sugar, ½ cup (113 g) unsalted butter
Add the mashed banana, egg, egg yolk, and vanilla extract. Mix until smooth and fully combined.
1 medium ripe banana, 1 large egg, 1 large egg yolk, 1½ tsps (7.5 ml) vanilla extract
Add the remaining pudding mix, flour, baking powder, and sea salt. Mix just until combined, then scrape the bottom and sides of the bowl with a rubber spatula. The dough will be thick.
2½ cups (300 g) all-purpose flour, 1½ tsps (6 g) baking powder, ½ tsp (3 g) fine sea salt
Use a 2-tablespoon (30 ml) cookie scoop to portion the dough onto the prepared baking sheets.
Refrigerate the scooped dough for at least 1 hour or overnight. Chilling helps the cookies bake thicker and spread less. I prefer an overnight chill.
Bake for 11 to 14 minutes, until the edges are lightly golden and the centers still look slightly soft.
Immediately swirl a round cookie cutter or small bowl around each warm cookie to smooth the edges, then gently flatten the tops with the bottom of a measuring cup.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, place the butter in a small skillet over medium-low heat. Cook, stirring frequently, until it turns deep golden brown and smells nutty, about 6 to 8 minutes. Let it cool for several minutes.
½ cup (113 g) unsalted butter
Beat together the browned butter, confectioners' sugar, softened cream cheese, reserved pudding mix, and vanilla extract until smooth and fluffy.
2¾ cups (330 g) confectioners' sugar, 4 oz (113 g) full-fat cream cheese, reserved 2 tbsps (15 g) instant banana pudding mix, 1 tsp (5 ml0 vanilla extract
If the frosting is too thick, mix in 1 to 2 tablespoons (15 to 30 ml) milk. If it's too soft, beat in additional confectioners' sugar ¼ cup (30 g) at a time until it reaches a spreadable consistency.
1-2 tbsps (15-30 ml) milk
Spread or pipe the frosting onto the cooled cookies.
If desired, top each cookie with a mini vanilla wafer and a fresh banana slice just before serving. To help slow browning, dip the banana slices in a little lemon juice or pineapple juice before placing them on the cookies.
20 mini vanilla wafer cookies, 1-2 bananas sliced, 1-2 tbsps (15-30 ml) lemon juice or pineapple juice

Notes

Use instant banana pudding mix, not cook-and-serve.
A ripe banana with plenty of brown spots gives the best flavor and texture.
Chilling the dough helps the cookies bake thicker and spread less.
Brown the butter slowly over medium-low heat. It can go from browned to burnt quickly.
Let the cookies cool completely before frosting.
If decorating ahead, wait to add the fresh banana slices until just before serving.

If you’re making these Banana Pudding Cookies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Banana Pudding Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Banana Pudding Cookies appeared first on Noble Pig.

Angel Food Cupcakes

Cathy Pollak — Fri, 26 Jun 2026 12:22:46 +0000

These angel food cupcakes are individual angel food cakes baked in a standard muffin tin, then topped with homemade whipped cream and fresh berries. They have the same light texture as classic angel food cake without needing a tube pan or slicing at serving time.

Individual Angel Food Cakes Without the Tube Pan

I don’t make angel food cake very often, but when I do, I usually make cupcakes instead. They’re easier to serve, I don’t have to mess with a tube pan, and everybody gets their own whipped cream and berries.

I did grow up eating a lot of angel food cake. My mom made it regularly in one of those aluminum tube pans that was a staple in every kitchen in the seventies. It was the era of cake and coffee, and angel food cake made an appearance often enough that it felt like a regular menu item.

One summer afternoon, my mom was having a ladies’ luncheon at our house, which was nothing unusual. The lady down the street was her Mary Kay cosmetics rep and had come over to do one of those lipstick and cold cream presentations that seemed to happen on random weekdays because everybody was home. I was young, four or five years old, but I remember I was wearing a yellow gingham sundress and white Mary Janes because even luncheons on a Tuesday afternoon required dressing up.

Instead of her usual angel food cake, my mom made angel food cupcakes for the first and only time. She topped them with whipped cream and perfect little strawberries and put them in the refrigerator until dessert. I remember being very happy about this change.

The Mary Kay lady had a daughter who was a year older than I was and I dreaded every minute I had to spend with her. She had the exact same energy as the Veruca Salt character from Charlie and the Chocolate Factory. Once the adults disappeared into the formal living room for the presentation, she made it clear to me she was going to eat the strawberries off the cupcakes. I remember being completely horrified and tried to stop her, even though I was afraid of her. I also tried to tell my mom, but got in trouble for tattling because she stopped me before I could tell her there was a dessert emergency happening in the kitchen.

By the time the presentation ended, that girl had eaten nearly every strawberry off the cupcakes, while simultaneously scooping up the whipped cream with them, and the cupcakes looked awful. My mom was visibly annoyed because she was a perfectionist when it came to entertaining. I was vindicated because I tried to tell her. And she never made angel food cupcakes again, which I think is funny now.

So naturally, decades later, I make them myself. They’re still little individual angel food cakes topped with whipped cream and berries, only this time nobody is stealing the strawberries. I never had to have playtime alone with that girl again. That was probably my biggest win.

What Makes This Recipe Different

Angel food cake always meant pulling out the aluminum tube pan. They’re fine, but they’re bulky to store. Angel food cake sliced from a larger cake always looks slightly squashed. Because it is.
I prefer angel food cake as cupcakes because I love individual serving desserts. Everyone gets their own little cake topped with whipped cream and berries, and there’s nothing to slice at the table.
The cupcakes bake in a standard muffin tin with paper liners, so the tube pan is unnecessary. They also bake more quickly and are easy to serve for brunches, showers, and summer gatherings.
I make my own cake flour by combining all-purpose flour and cornstarch instead of buying a separate box. Those are ingredients I almost always have in my pantry anyway.
The dry ingredients are sifted three times, which might sound excessive until you’ve tried folding flour into whipped egg whites. Even tiny clumps can deflate the batter, so the extra sifting makes everything disappear into the meringue much more easily.
I finish the cupcakes with homemade whipped cream and fresh berries instead of heavy frosting because that’s really what I want from angel food cake. The whipped cream keeps it light, and the blueberries and raspberries look like they belong there rather than sitting on top as decoration.

Ingredients

Superfine Sugar – dissolves more easily into whipped egg whites than regular granulated sugar, which helps create a smoother, more stable meringue. If you don’t have superfine sugar, pulse regular sugar in a food processor for about 30 seconds.
All-Purpose Flour – Combined with cornstarch, it creates a homemade cake flour that gives the cupcakes a softer texture.
Cornstarch – Lowers the protein content of the all-purpose flour, creating homemade cake flour for a softer, more tender cupcake.
Salt – Balances the sweetness without making the cupcakes taste salty.
Egg Whites – Egg whites are responsible for almost all of the rise in angel food cake. Fresh egg whites are best because they whip into a more stable meringue than carton egg whites. It’s easiest to separate the eggs while they’re cold, then let the whites come to room temperature before whipping.
Warm Water – Helps the egg whites whip more easily and expand.
Cream of Tartar – Stabilizes the whipped egg whites so they hold their volume while baking.
Vanilla Extract – Gives angel food cake its classic vanilla flavor.
Heavy Whipping Cream – The classic topping for angel food cake. It complements the delicate cake instead of covering it with a heavy frosting.
Confectioners’ Sugar – sweetens the whipped cream.
Fresh Mixed Berries – Add color and freshness while balancing the sweetness of the cake and whipped cream.

How to Make Angel Food Cupcakes

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prepare the muffin tins)
Preheat the oven to 325°F (163°C) and line 16 muffin cups with paper liners. Don’t grease the liners or the pan. Angel food batter needs a surface to grab onto as it rises, and a greased pan makes that much harder. You’ll need two standard 12-cup muffin tins for this recipe, and it’s fine if some of the cups are empty.
Step Two (prepare the dry ingredients)
Sift 1/4 cup (50 g) superfine sugar, the flour, cornstarch, and salt into a bowl. Then do it two more times for a total of three siftings. Because angel food cake depends almost entirely on whipped egg whites for its rise, even tiny flour clumps can knock out some of that air while you’re folding.
Step Three (whip the egg whites)
Beat the egg whites, warm water, and cream of tartar until foamy. Gradually add the remaining 1/2 cup (100 g) superfine sugar while beating, then continue until the egg whites hold soft peaks. The peaks should gently curl over when you lift the beaters. You’re not looking for stiff peaks. Angel food cake bakes best when the egg whites still have a little flexibility. Beat in the vanilla extract.
Step Four (fold the batter)
Using a rubber spatula, gently fold the sifted dry ingredients into the egg whites one-third at a time. Fold only until the flour disappears into the batter. The air in the egg whites is what gives angel food cupcakes their light, cloud-like texture, so this is one of those times when less mixing is better.
Step Five (bake the cupcakes)
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake for 18 to 25 minutes, rotating the pans halfway through, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Step Six (cool and decorate)
Let the cupcakes cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely. Beat the heavy cream, confectioners’ sugar, and vanilla until stiff peaks form. Spoon or pipe the whipped cream onto the cooled cupcakes and finish with fresh berries before serving. I spoon it on because angel food cake has always looked better to me with soft clouds of whipped cream than perfectly piped swirls.

Recipe Tips

Separate the eggs while they’re cold. The yolks are much less likely to break, and then you can let the whites come to room temperature before whipping.
You don’t want to skip the triple sifting step. I know it sounds like one of those old baking instructions, but it really does make the flour mixture much easier to fold into the egg whites.
Make sure to take your time folding. Angel food cake gets almost all of its rise from whipped egg whites, so preserving the air is much more important than mixing quickly.
This isn’t the time to chase stiff peaks when whipping the egg whites. The peaks should gently curl over at the tip. Overwhipped egg whites are more likely to collapse.
Don’t grease the pan or paper liners. Angel food batter likes having something to hold onto as it rises.
The cupcakes don’t need to cool upside down the way a full-size angel food cake does. The smaller cakes and paper liners provide enough support while they cool.
Wait until the cupcakes are completely cool before adding the whipped cream. Even slightly warm cupcakes will soften it.
I usually add the berries right before serving because they look their prettiest and freshest that way.

Storage & Leftovers

Store the plain cupcakes in an airtight container at room temperature for up to 1 day or refrigerate them for up to 3 days.
Once topped with whipped cream and berries, the cupcakes should be refrigerated and are best within about two days. The whipped cream gradually softens and the berries begin releasing moisture, so they’re nicest the day they’re assembled.
For longer storage, wrap the unfrosted cupcakes individually, then freeze them in a freezer bag or airtight container. Let them thaw at room temperature, then top with freshly whipped cream and berries before serving.

FAQs

Can I use carton egg whites?
Fresh egg whites produce the most stable meringue and give the cupcakes their best rise. Carton egg whites often don’t whip to the same volume.
Can I use cake flour instead?
Yes. You can substitute cake flour for the all-purpose flour and cornstarch combination if you already have it on hand.
Why did my angel food cupcakes sink?
It’s usually caused by overwhipped egg whites, overmixing while folding, or removing the cupcakes before they’re fully baked.
Can I make angel food cupcakes in a standard muffin tin?
Yes. This recipe is designed specifically for a standard muffin tin with paper liners, so there’s no need for a tube pan.
Can I make these ahead of time?
Yes. The cupcakes can be baked a day ahead and stored covered until you’re ready to serve them. I usually wait until serving day to add the whipped cream and berries.
Can I freeze them with the whipped cream?
It’s better to freeze only the plain cupcakes. Fresh whipped cream and berries have the nicest texture when added after thawing.
Can I use frozen berries?
Frozen berries are great for sauces and compotes, but fresh berries work much better because they don’t release excess juice as they thaw.
Why are my cupcakes sticking to the paper liners?
Angel food cake is delicate while it’s still warm. Let the cupcakes cool completely before peeling away the liners, and they’ll release much more cleanly.

From My Kitchen Notes

Small observations from the margins.

Some desserts are memorable for reasons that have very little to do with the dessert itself.
There were many moments in my childhood when the adults were completely unaware that a catastrophe was unfolding.
Being told not to tattletale when a hostessing emergency was occurring was a very specific frustration to me.
Being believed was important. Childhood injustices can be very specific.
There are a lot of childhood moments when vindication arrives so late that it hardly matters.
My food memories are rarely about food.
I learned surprisingly young that not everyone views rules as agreements.
I don’t mind rules if everyone is playing by the same expectations.
I was extremely attached to the things and creatures I loved and very protective of my little world.
I had a beloved collection of stuffed animal koala bears, and the Veruca Salt girl would go into my room and make them hit each other in the face violently. She was like this tiny agent of chaos and I hated every minute I had to spend with her.
She represented everything I found to be destabilizing. She was loud, rough, unpredictable, destructive, and unconcerned with consequences. But I was expected to treat her with politeness, share my things, entertain her, manage her, and not complain.
I have never forgotten the girl who removed every strawberry from those cupcakes. Having to monitor her was above my pay grade at that time.
I remember what I was wearing that day because she stained my yellow dress with strawberry juice when I tried to stop her from eating them.
I was not ready to protect a dessert table from a wild child terror at four or five.
I lived in a world where social etiquette trumped everything and strawberries could ruin a whole afternoon.
Sometimes a single, unexpected gesture can rearrange an entire day.
But, sometimes we remember the deviation more clearly than the tradition.
Certain things become permanent because they come with an unexpected injustice.
This was something that happened once and never happened again, but it’s one of the stories I’ve kept.
I still think individual desserts feel more celebratory than slices.
There are things that seem insignificant until they happen in a way we’ve never seen before.
I think we all have a few experiences that remain oddly unfinished in our minds.
Some interruptions feel much larger than the events that caused them.
There are stories I organize into neat little boxes, only to discover they still have the ability to surprise me.

More Desserts Served One at a Time

Mini White Chocolate Raspberry Cheesecakes – creamy cheesecake made in a muffin tin.
Raspberry Lemon Tartlets – buttery shortbread filled with lemon curd and berries.
Chocolate Cherry Cupcakes – chocolate cupcakes with cherry buttercream.
Mini Chocolate Ganache Tarts – rich chocolate filling in crisp tart shells.
Chocolate Peanut Butter Stuffed Dates – peanut butter-filled dates coated in dark chocolate.

This post may contain affiliate links. Please read my disclosure policy.

Angel Food Cupcakes

Angel food cupcakes are individual angel food cakes baked in a standard muffin tin, then topped with homemade whipped cream and fresh berries. They have the same light texture as classic angel food cake without needing a tube pan or slicing at serving time.

Course Dessert

Cuisine American

Keyword angel food cake cupcakes, Angel Food Cupcakes, cupcakes with whipped cream, fresh berry cupcakes, mini angel food cakes

Prep Time 25

Cook Time 22

Cooling: 30

Total Time 1 17

Servings cupcakes

Calories 145kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measurements.
mixing bowls (large). Gives the egg whites room to expand.
muffin liners Angel food batter climbs the liners as it bakes.
2 muffin tins (12-cup). The recipe make 16 cupcakes.
large fine mesh sieve Helps evenly distribute the dry ingredients before folding.
rubber spatula Folds the batter gently without deflating the egg whites.
Stand Mixer or hand mixer. Whips both the egg whites and whip cream.
cooling rack Allows the cupcakes to cool completely before topping.

Ingredients

Angel Food Cupcakes:

¾ cup (150 g) superfine sugar (caster sugar) divided
7 tbsp (55 g) all-purpose flour
1 tbsp (8 g) cornstarch
⅛ tsp (0.75 g) table salt
¾ cup (6.3 oz /180 g) freshly separated egg whites ( about 6 large eggs depending on their size)
1 tbsp (15 ml) warm water
¾ tsp (2.5 g) cream of tartar
1¼ tsp (6 ml) vanilla extract

Whipped Cream:

1½ cups (360 ml) heavy whipped cream
¼ cup (30 g) confectioners' sugar
½ tsp (2.5 ml) vanilla extract

Garnish:

2 cup (240 g) fresh berries such as blueberries and raspberries

Instructions

Preheat the oven to 325°F (163°C). Line 16 muffin cups with paper liners. Do not grease the liners or pan.
Sift ¼ cup (50 g) superfine sugar, the flour, cornstarch, and salt into a bowl. Repeat the sifting two more times, for a total of three siftings. This helps the dry ingredients fold more easily into the whipped egg whites.
¾ cup (150 g) superfine sugar, 7 tbsp (55 g) all-purpose flour, 1 tbsp (8 g) cornstarch, ⅛ tsp (0.75 g) table salt
In a large bowl, beat the egg whites, warm water, and cream of tartar until foamy. Gradually add the remaining ½ cup (100 g) superfine sugar while beating. Continue beating until the egg whites hold soft peaks, then beat in the vanilla extract.
¾ cup (6.3 oz /180 g) freshly separated egg , 1 tbsp (15 ml) warm water, ¾ tsp (2.5 g) cream of tartar, 1¼ tsp (6 ml) vanilla extract
Using a rubber spatula, gently fold the sifted dry ingredients into the egg whites one-third at a time. Fold just until no streaks of flour remain, being careful not to deflate the batter..
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 18 to 25 minutes, rotating the pans halfway through, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
To make the whipped cream, beat the heavy cream, confectioners' sugar, and vanilla until stiff peaks form.

1½ cups (360 ml) heavy whipped cream, ¼ cup (30 g) confectioners' sugar, ½ tsp (2.5 ml) vanilla extract
Once the cupcakes are completely cool, spoon or pipe the whipped cream onto each cupcake and finish with fresh berries before serving.
2 cup (240 g) fresh berries such as blueberries and raspberries

Notes

Separate the eggs while they're cold, then let the egg whites come to room temperature before whipping.
Fresh egg whites work best. Carton egg whites don't whip to the same volume.
If you don't have superfine sugar, pulse granulated sugar in a food processor until finely ground.
Don't skip the triple sifting. It helps the dry ingredients fold into the egg whites more evenly.
Stop whipping at soft peaks. Overwhipped egg whites can reduce the volume of the finished cupcakes.
Fold the batter gently and stop as soon as the flour disappears.
This recipe makes 16 cupcakes, so you'll need two standard muffin tins. It's perfectly fine if some muffin cups are empty.
For the freshest presentation, add the whipped cream and berries just before serving.

If you’re making these Angel Food Cupcakes, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition

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