My Forking Life

  • Air Fryer
  • Pressure Cooker
  • Jamaican
  • Browse Recipes
  • Breakfast
  • Entree
  • Side Dishes
  • About
menu icon
go to homepage
  • Air Fryer
  • Pressure Cooker
  • Jamaican
  • Browse Recipes
  • Breakfast
  • Entree
  • Side Dishes
  • About
search icon
Homepage link
  • Air Fryer
  • Pressure Cooker
  • Jamaican
  • Browse Recipes
  • Breakfast
  • Entree
  • Side Dishes
  • About
×
Home

October 2, 2023 by Tanya Leave a Comment

Slow Cooker Peach Cobbler

A serving of peach cobbler in a white bowl with ice cream.

Enjoy the ease of making a dessert with my slow cooker peach cobbler. Rich in warm spices and flavor, tender canned peaches are covered in a buttery biscuit topping. A perfect dessert for any occasion and any season throughout the year.

A serving of peach cobbler in a white bowl with ice cream.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Slow cooker desserts are perfect for keeping your house cool in the summer, taking to family dinners and get-togethers, and filling your house with the smell of baked goods all day long. They're almost foolproof in that the slow cooker does most of the work.

A good peach cobbler is delicious any time of the year. With the added cinnamon, nutmeg, and brown sugar my peach cobbler quickly becomes a rich decadence that no one would question if you served it for Thanksgiving or Christmas.

Enjoy peach cobbler in the summer with the freshness of newly ripened peaches and a generous scoop of ice cream. But for Fall, I like to rely on canned peaches. For another take on peach cobbler, try my Easy Southern Peach Cobbler Cake, then sip on a Peach Cobbler Cocktail!

A serving of peach cobbler in a white bowl with ice cream.

Ingredients

Peach Filling

  • Unsalted butter - Adds a delicious richness and helps to thicken the sauce.
  • Cans of peaches in fruit juice - Avoid canned peaches packed in syrup already, opt for 100% fruit juice.
  • Brown sugar - Helps to create that rich sweetness from the molasses.
  • Vanilla extract - or even almond extract or a mixture of both adds another layer of flavor and aroma.
  • Spices - Ground cinnamon and nutmeg give a warm and nutty flavor to this dessert.
  • Salt - Salt is necessary for balancing out the sweetness and enhancing flavors.

Biscuit Topping

  • Butter cold and grated - Cold or even frozen butter is ideal when creating light and fluffy biscuit batter.
  • All-purpose flour - This is the primary dry ingredient for the topping, try whole wheat flour or your favorite gluten free blend as well.
  • Granulated sugar - Adds sweetness to the biscuit topping.
  • Baking powder - Acts as a leavening agent, helping the biscuit topping to rise and become fluffy.
  • Salt - Salt helps to balance the sweetness
  • Milk - Helps to act as a binding agent for the topping. Feel free to use dairy-free milk alternatives as well.
slow cooker peach cobbler ingredients.

Tools needed for this recipe

  • Slow Cooker
  • Grater - Use this to help finely shred frozen butter.

How To Make Peach Cobbler In A Slow Cooker

In a 4-quart slow cooker insert, add the melted butter, peaches, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir everything well to combine.

Peaches placed in the bottom of the slow cooker.

Combine the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl. Add the cold, grated butter and use a fork or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Stir in the milk just until the mixture comes together to form a thick batter.

Dry ingredients being mixed in a bowl.

Drop spoonfuls of the biscuit topping over the peach mixture in the slow cooker, spreading it out as evenly as possible. Cover the slow cooker and cook on high for 3 to 4 hours or until the topping is set and cooked through. The topping should be firm and not gooey.

The dry ingredients layered on top of the peaches.

Once done, turn off the slow cooker and let it stand uncovered for 15-20 minutes to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Cooked slow cooker peach cobbler.

How To Store Peach Cobbler

Once cooled, you can store leftover peach cobbler in an airtight container in the refrigerator for up to 4-5 days.

Freezing peach cobbler is another great option for storing beyond 4-5 days. Once cooled, store in a freezer safe airtight container for up to 3 months. Thaw frozen cobbler in the fridge overnight before enjoying.

Recipe Variations

  • Fresh Peaches: Substitute canned peaches with fresh peaches when they are in season. Use approximately 4 to 5 cups of sliced fresh peaches and add an extra ½ cup of fruit juice or water.
  • Different Fruits: You can try this recipe with different fruits like berries, apples, or mixed fruit to create varied flavors of cobbler. Adding complementary fruits to the peach cobbler as well can create a delicious but varied flavor profile as well.
  • Spices and Flavorings: Experiment with different spices like cardamom or ginger, and flavorings like almond extract to give a unique twist to the classic recipe.
  • Gluten-Free or Vegan: For specific dietary needs, substitute all-purpose flour with a gluten-free flour blend and use plant-based milk and butter.
A serving of peach cobbler in a white bowl with ice cream.

Expert Tips and Tricks

  • To achieve the perfect biscuit texture, make sure to only stir in the milk until the mixture just comes together. Overmixing can lead to a dense, rather than fluffy, topping.
  • Keep an eye on the slow cooker during the last hour of cooking. The topping should be firm and not gooey; overcooking can dry it out, while undercooking may leave it soggy.

FAQ's

Can I use frozen peaches instead of canned peaches?

Yes! Frozen peaches are a great substitution for canned peaches. However, because of their frozen nature, you'll want to add some extra cooking time to ensure the peaches are tender before serving.

What can I serve with peach cobbler?

Warm peach cobbler pairs great with a scoop of cool vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Looking for more dessert recipes? Try these out:

  • Instant Pot Red Velvet Cheesecake
  • Pumpkin Pie Oatmeal
  • Instant Pot Chocolate Cake Bites
  • Southern Peach Cobbler

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A serving of peach cobbler in a white bowl with ice cream.
Print Recipe
5 from 1 vote

Slow Cooker Peach Cobbler

Enjoy the ease of making a dessert with my slow cooker peach cobbler. Rich in warm spices and flavor, tender canned peaches are covered in a buttery biscuit topping. A perfect dessert for any occasion and any season throughout the year.
Prep Time10 minutes mins
Cook Time3 hours hrs
Cooling Time15 minutes mins
Total Time3 hours hrs 25 minutes mins
Course: Dessert
Cuisine: American
Keyword: slow cooker peach cobbler
Servings: 6 servings
Calories: 407kcal
Author: Tanya

Equipment

  • Slow Cooker

Ingredients

Peach Filling

  • 3 tablespoons unsalted butter melted
  • 2 15 oz cans of peaches in fruit juice (one drained, one undrained)
  • ⅓ cup brown sugar packed
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon salt

Biscuit Topping

  • ¼ cup butter cold and grated
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk

Instructions

  • In a 4-quart slow cooker insert, add the melted butter, peaches, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir everything well to combine.
  • Combine the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl. Add the cold, grated butter and use a fork or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Stir in the milk just until the mixture comes together to form a thick batter.
  • Drop spoonfuls of the biscuit topping over the peach mixture in the slow
  • cooker, spreading it out as evenly as possible. Cover the slow cooker and cook on high for 3 to 4 hours or until the topping is set and cooked through. The topping should be firm and not gooey.
  • Once done, turn off the slow cooker and let it stand uncovered for 15-20 minutes to
  • Cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Notes

  • To achieve the perfect biscuit texture, make sure to only stir in the milk until the mixture just comes together. Overmixing can lead to a dense, rather than fluffy, topping.
  • Keep an eye on the slow cooker during the last hour of cooking. The topping should be firm and not gooey; overcooking can dry it out, while undercooking may leave it soggy.

Nutrition

Serving: 1g | Calories: 407kcal | Carbohydrates: 68g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 324mg | Potassium: 272mg | Fiber: 1g | Sugar: 51g | Vitamin A: 608IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg

October 1, 2023 by Tanya 6 Comments

Flavorful Braised Chicken Thighs - A Delicious Recipe!

braised chicken thighs in white braising pan

Upgrade your dinner with flavorful braised chicken thighs, seasoned with lemon and cooked in chicken broth. Perfectly tender and packed with flavor, this dish is a straightforward yet luxurious treat for any occasion.

braised chicken thighs in white braising pan

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I always search for new and delicious ways to make our weeknight dinners more exciting. This is definitely one of my favorite ways so far! This braised chicken is not only delicious but they only take about an hour to make. You can make this dish on a busy weekday or weekend, whichever your choice, to serve a delicious and comforting meal.

For this recipe, I seasoned my chicken thighs with lemon pepper seasoning and paprika. I browned the chicken on the stovetop and then finished it with potatoes, lemons, and chicken broth to make a tasty meal with a few ingredients and a little preparation. I like to serve this along with white rice.

If you like chicken thighs, try my BBQ Chicken thighs or my Smothered Chicken Recipe.

Ingredients for Braised Chicken Thighs

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Chicken Thighs (skin-on, bone-in) - The main star of the dish, providing rich flavor and tenderness.
  • Lemon Pepper Seasoning and paprika - Adds zestiness and a touch of smokiness to the chicken.
  • Olive Oil - Used for searing the chicken and sautéing garlic, adding a layer of richness. Any neutral oil will do.
  • Yukon Gold Potatoes - Offer a creamy, buttery texture that complements the chicken. You can also use russet potatoes or red potatoes.
  • Garlic - Provides aromatic depth to the dish. Plus, I just love garlic!
  • Chicken Broth - Creates a flavorful base for the braising liquid. I suggest using homemade broth or a low-sodium broth.
  • Lemons (halved and wedges) - Adds brightness and tanginess, enhancing the overall flavor. I use the lemon wedges for garnish and presentation.
  • Fresh Parsley - Serves as a garnish, adding a pop of color and freshness.
ingredients for braised chicken thighs on wooden table

Tools

  • Paper Towels
  • Mixing Bowls
  • Oven-Safe Braiser or Dutch Oven
  • Tongs or Spatula
  • Cutting Board
  • Knife

How to Braise Chicken Thighs

Preheat your oven to 350°F (175°C).

Pat the chicken thighs dry with a paper towel. Rub the lemon pepper seasoning, paprika, and 2 tablespoons olive oil all over the chicken thighs, ensuring they are well-coated. Let marinate for at least 20 minutes. 

seasoned chicken thighs on parchment paper

In a large oven-safe braiser or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Place chicken thighs, skin-side down, in a pan. Cook for 4-7 minutes on each side until golden and crispy. Remove the chicken from the pot and set aside.

chicken thighs browning in pan

Add the potato wedges and garlic cloves to the braiser and cook for about 1-2 minutes, stirring occasionally. If the garlic starts to burn, add a Tablespoon of chicken broth to cool the pot and remove the stuck bits.

Return the chicken thighs to the pot, arranging them on top of the potatoes. Pour in the chicken broth. Squeeze the lemon halves over the top, evenly distributing the lemon juice over the chicken and potatoes. Add the lemon wedges into the braiser between the pieces of chicken. 

browned chicken on top of potatoes and lemon wedges in pan

Place the pot in the oven and cook, uncovered, for 35-40 minutes until you achieve a done chicken and soft potatoes.

Remove the pot from the oven and let it rest for a few minutes before serving. Season with additional salt and pepper if desired.

Serve the chicken hot with a side of the braised potatoes. Garnish with parsley.

close up photo of braised chicken thighs

Expert Tips

  • Important step: Sear chicken thighs before braising to lock in flavor and create crispy skin.
  • Quality Broth: Use a high-quality chicken broth for a richer, more flavorful sauce. Homemade is best, but a good store-bought option works too.
  • Skin-On, Bone-In: Stick with bone-in, skin-on chicken thighs for maximum flavor and juiciness. Boneless, skinless thighs can become dry.
  • Braising uncovered: Braise this dish, uncovered if you want the chicken skin to remain a little crispy. I know, braising usually means you cover the pot. Feel free to do so, your chicken just won't have crispy skin on top.

Flavor variations

  • Use chicken broth or stock as the braising liquid. You can also add a bit of wine to the braising liquid for a different flavor profile.
  • Add sprigs of rosemary, fresh thyme, or sage to the braising liquid for a herby touch.
  • Incorporate some crushed red pepper flakes or a spoonful of sriracha for a bit of heat.
  • For a creamy tomato dish, mix diced tomatoes and cream into the braising liquid for a richer, creamier texture.

How to store

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, place the chicken into a hot oven to warm through.

To freeze: After cooking and cooling, put the braised chicken and potatoes in a sealed container. Keep the container in the freezer. You can store the chicken and potatoes for up to 3 months. Defrost in the refrigerator before reheating in a warm oven to piping hot.

plated chicken thighs cut to see the inside of the chicken

Side Dishes and Wine Selections

Here are some suggested side dishes.

  • Smothered Green Beans
  • Ceasar Salad
  • Air Fryer Asparagus
  • Roasted Broccoli

Try Sauvignon Blanc, Pinot Grigio, Chardonnay, or light reds like Pinot Noir and Beaujolais for white wine with braised chicken thighs. These wines have a perfect balance of acidity and fruitiness.

What is the best temperature to braise chicken thighs?

The ideal oven temperature for braising chicken thighs typically ranges from 325°F to 375°F (163°C to 190°C). This temperature that should result in tender, juicy chicken thighs without drying them out.

Can I use chicken stock to braise chicken thighs?

Yes, you can use broth or stock. You can also add a bit of wine to the braising liquid for a different flavor profile.

What's the best way to achieve crispy skin on braised chicken thighs?

To get crispy skin on braised chicken, use a hot skillet with oil and let it brown before flipping. Make sure the liquid only covers about ¾ of the chicken, and braise it uncovered.

braised chicken thighs in white braising pan
Print Recipe
4.67 from 3 votes

Flavorful Braised Chicken Thighs

Upgrade your dinner with flavorful braised chicken thighs, seasoned with lemon and cooked in chicken broth. Perfectly tender and packed with flavor, this dish is a straightforward yet luxurious treat for any occasion.
Prep Time30 minutes mins
Cook Time35 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Main Course
Cuisine: American
Keyword: braised chicken thighs, braised chicken thighs recipe
Servings: 6 people
Calories: 505kcal
Author: Tanya

Ingredients

  • 6 chicken thighs skin-on, bone-in (about 3 pounds)
  • 1 Tablespoon lemon pepper seasoning
  • 1 teaspoon paprika
  • 4 Tablespoons olive oil divided
  • 4 medium Yukon Gold potatoes cut into wedges
  • 4 garlic cloves chopped
  • 1 cup chicken broth
  • 2 lemons 1 halved, the other cut into wedges
  • Salt and pepper to taste
  • Chopped Parsley for garnish

Instructions

  • Preheat your oven to 350°F (175°C).
  • Pat the chicken thighs dry with a paper towel. Rub the lemon pepper seasoning, paprika, and 2 tablespoons olive oil all over the chicken thighs, ensuring they are well-coated. Let marinate for at least 20 minutes.
  • In a large oven-safe braiser or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 4-7 minutes on each side, or until they are golden and crispy. Remove the chicken from the pot and set aside.
  • Add the potato wedges and garlic cloves to the braiser and cook for about 1-2 minutes, stirring occasionally.
  • Return the chicken thighs to the pot, arranging them on top of the potatoes. Pour in the chicken broth. Squeeze the lemon halves over the top, evenly distributing the lemon juice over the chicken and potatoes. Add the lemon wedges into the braiser between the pieces of chicken.
  • Transfer the pot to the preheated oven and braise, uncovered, for about 35-40 minutes, or until the chicken is cooked through, and the potatoes are tender.
  • Remove the pot from the oven and let it rest for a few minutes before serving. Season with salt and pepper if desired.
  • Serve the chicken hot with a side of the braised potatoes. Garnish with parsley.

Video

Notes

  • Braise the chicken uncovered in the oven to ensure the chicken skin stays crispy.
  • I prefer to use organic, air-chilled chicken in this recipe, as it does not leak a ton of liquid into the gravy, resulting in a more flavorful dish.

Nutrition

Calories: 505kcal | Carbohydrates: 25g | Protein: 27g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 265mg | Potassium: 859mg | Fiber: 4g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 2mg

September 27, 2023 by Tanya 21 Comments

The Easiest Air Fryer Pizza

cooked pizza in air fryer basket

For your next pizza night, try this easy air fryer pizza recipe! Ready to serve in 10 minutes, these personal pizzas are super delicious and easy to customize with our favorite toppings.

The cooked pizza in the air fryer basket.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

It’s always a good night when it’s pizza night in our house! These pizzas made in an air fryer are simple to customize and make. They are also easy enough for kids to assist in making them.

Use my favorite No-Cook Pizza Sauce for a rich and tomatoey base, load it with some stringy mozzarella cheese, and add your favorite toppings. So easy and so delicious! Or fold these and turn them into air fryer calzones.

How to make air fryer pizza

Preheat the air fryer to 375 degrees Fahrenheit.

Meanwhile, prepare your pizza by placing pizza crust on an air fryer parchment paper liner. This makes the pizza easier to get in and out of the air fryer.

Spread over your pizza sauce.

Spreading the sauce on the pizza crust.

Add the cheese, and other desired toppings.

The pizza crust with toppings added.

Place the pizza in the air fryer basket. I use a air fryer rack to keep by toppings from flying all around.

The uncooked pizza in the air fryer basket.

Cook for 7-8 minutes, until the cheese has melted and browned.

The cooked pizza in the air fryer basket with a rack over the top.

Can you make the pizzas ahead of time?

These pizzas are best served straight out of the air fryer. They take minutes to prep, but if you are making your own sauce, you can make that a few days ahead of time. You can also top this pizza crusts a few hours before you are planning to cook them and keep them in the fridge.

Can you reheat pizza in an air fryer?

Yes! Reheating your pizza in an air fryer is so much better than using a microwave and way quicker than using the oven. Add it to a preheated air fryer at 320 degrees Fahrenheit and cook for 4 to 5 minutes. It will come out perfectly crispy, like it's just been made.

How to make Frozen Pizza in the Air Fryer

You can make a frozen pizza, or ready made pizza, in the air fryer. You’ll want to check the times and temperatures suggested on your pizza packaging and reduce the temperature and time suggested for conventional ovens. For example, if the frozen pizza suggests cooking at 450 degrees Fahrenheit for 10-12 minutes in a conventional oven, then I cook it at 380 degrees Fahrenheit for 8-10 minutes in my air fryer. Reducing the temperature and time for oven recipes is an air fryer tip I live by. 

What other toppings can you add?

When it comes to toppings on pizzas, the possibilities are endless. I often like to set up a pizza bar with lots of different options and then everyone can make their own personal pizza. A few toppings you can use:

  • Pepperoni
  • Pineapple
  • Bell Peppers
  • Mushrooms
  • Ground Beef
  • Tomatoes
  • Sausage
  • Cooked Shredded Chicken
  • Bacon
Lifting away a slice of pizza from a plate.

Recipe Notes and Tips

  • You can use store-bought prepared crust or homemade dough for this recipe. If your homemade dough requires you to pre-bake the crust, place the prepared dough in the air fryer and cook at 400 degrees Fahrenheit for 3 minutes. Then remove the crust, place the sauce, cheese, and toppings and cook on 375 degrees for an additional 4-5 minutes until the cheese is melted and bubbly.
  • I place a rack over my pizza to stop the toppings from flying around. If you don’t have a rack, proceed to cook the pizza, but check halfway to see if the toppings have moved. If they have, simply place them back on the pizza and continue to cook.

More Easy Air Fryer Recipes

  • Air Fried Toasted Ravioli
  • Air Fried Spatchcock Chicken
  • Air Fryer Sausage and Peppers
  • Air Fryer Crispy Fried Shrimp
  • Air Fryer Roasted Shishito Peppers
  • Air Fryer Grilled Cheese
The cooked pizza in the air fryer basket.
Print Recipe
4.50 from 6 votes

The Easiest Air Fryer Pizza

For your next pizza night you have to try this easy air fryer pizza recipe! Ready to serve in 10 minutes, these personal pizzas are super delicious and easy to customize with our favorite toppings.
Prep Time3 minutes mins
Cook Time7 minutes mins
Total Time10 minutes mins
Course: Main Course
Cuisine: American
Keyword: air fried pizza recipe, how to cook pizza in the air fryer
Servings: 1 serving
Calories: 376kcal
Author: Tanya

Ingredients

  • 6- inch pizza crust
  • ¼ cup pizza sauce
  • ½ cup mozzarella cheese
  • Desired toppings

Instructions

  • Preheat the air fryer to 375 degrees Fahrenheit.
  • Meanwhile, prepare your pizza by placing pizza crust on an air fryer parchment paper liner. Add pizza sauce, cheese, and other desired toppings to the pizza crust.
  • Place the pizza in the air fryer basket and cook for 7-8 minutes, until the cheese has melted and browned.

Notes

  • You can use store-bought prepared crust or homemade dough for this recipe. If your homemade dough requires you to pre-bake the crust, place the prepared dough in the air fryer and cook at 400 degrees Fahrenheit for 3 minutes. Then remove the crust, place the sauce, cheese, and toppings and cook on 375 degrees for an additional 4-5 minutes until the cheese is melted and bubbly.
  • I place an air fryer rack over my pizza to stop the toppings from flying around. If you don’t have a rack, proceed to cook the pizza but check halfway to see if the toppings have moved. If they have, simply place them back on the pizza and continue to cook.
  • Nutritional values are calculated with pizza sauce and mozzarella, more toppings will be additions.

Nutrition

Calories: 376kcal | Carbohydrates: 39g | Protein: 20g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 1048mg | Potassium: 245mg | Fiber: 2g | Sugar: 4g | Vitamin A: 644IU | Vitamin C: 4mg | Calcium: 347mg | Iron: 3mg

This post was originally published on October 15, 2020. It has been updated with additional helpful tips.

September 25, 2023 by Tanya Leave a Comment

Bourbon Milk Punch

Bourbon milk punch served with a cinnamon stick.

A blend of sweetness with the bold flavors of bourbon, this Bourbon Milk Punch, a New Orleans original, is the creamy spiced cocktail you've been missing!

Bourbon milk punch served with a cinnamon stick.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This creamy cocktail combines the warmth of bourbon with the richness of milk, balanced with sweet and spicy notes, creating the perfect beverage that is great served for brunch, a lazy afternoon, or a festive gathering.

Not the "punch" we're most used to that typically features an array of fruit juices and bright colors. Believe it or not, the word punch comes from the Hindi word 'panc' meaning five. Aside from the garnish, a punch recipe would consist of five ingredients.

On the lookout for other punch recipes, try my Jamaican Guinness Punch, Slow Cooker Hot Holiday Punch, Green Sherbet Punch, or my Jamaican Rum Punch Recipe. There's a punch for every season!

Bourbon milk punch served with a cinnamon stick.

Ingredients

  • Whole Milk: The creamy base that enriches the drink, using skim or 2% milk will lessen the creaminess so I recommend using only whole milk.
  • Bourbon: Bourbon adds warmth and a smoky, sweet complexity to the cocktail.
  • Spiced Rum: Infuses the drink with a sweet and spicy note, complementing the bourbon wonderfully.
  • Simple Syrup: Balances the robustness of the alcohol with a touch of sweetness.
  • Vanilla Extract: Provides a sweet aroma and flavor, enhancing the overall flavor of the drink.
  • Nutmeg for Garnish: Adds a sprinkle making the drink more inviting and festive.
Bourbon milk punch ingredients.

Tools needed for this recipe

  • Cocktail Shaker
  • Rocks Glass

How To Make Bourbon Milk Punch

Combine the bourbon, spiced rum, whole milk, simple syrup, and vanilla extract in a cocktail shaker.

Fill the shaker with ice and shake vigorously for 15-20 seconds to ensure the ingredients are well chilled and mixed.

Cocktail being shaken in a shaker glass.

Strain the cocktail into a rocks glass filled with ice.

Garnish with a sprinkle of nutmeg on top. Enjoy your bourbon milk punch responsibly.

bourbon milk punch being poured over ice.

How to serve a bourbon milk punch

Serve Bourbon Milk Punch in a chilled rocks glass over ice. It pairs wonderfully with light appetizers, or sweet and savory brunch dishes, allowing its sweet and spicy notes to shine through.

Recipe Variations

Egg Nog Bourbon Milk Punch - Spice up your holiday and replace the whole milk with eggnog and garnish with ground cinnamon.

Coconut Cream Bourbon Milk Punch - Add a touch of tropical flare and replace the milk with coconut cream.

Coffee Infused Bourbon Milk Punch - Add cold brew coffee or espresso into your cocktail for some added caffeine. The bitterness of coffee can help to mellow out the sweetness of the cocktail.

Chocolate Bourbon Milk Punch - Add some chocolate shavings to the top to garnish, rim, or line the glass with chocolate syrup. Elevate your cocktail to a dessert cocktail with the simple addition of chocolate.

Bourbon milk punch served with a cinnamon stick.

FAQ's

Can I make a non alcoholic version of a bourbon milk punch?

Of course! Replace the bourbon with Spiritless Kentucky 74 (they also have a spiced version!), and the spiced rum with Ritual Rum Alternative. Enjoy all of the flavors without an ounce of alcohol.

Can I use a milk substitute in a bourbon milk punch?

Yes, other milk alternatives like soy milk, almond milk, and oat milk will all work in place of dairy milk.

Can I prepare this cocktail ahead of time?

Preparing ahead of time for a larger gathering is a great idea. Simple double or triple the recipe, mix together in a pitcher, and store in the refrigerator until you're ready to serve. Pour over ice to serve. Don't add ice to the pitcher and you'll dilute the cocktail before serving.

Notes

  • For a creamier texture, you can substitute the whole milk with half-and-half or heavy cream

Looking for more Bourbon recipes? Try these out:

  • Bourbon Hot Toddy
  • Bourbon Martini
  • Eggnog Bread Pudding with Bourbon Sauce
  • Pecan Pie Martini

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Bourbon milk punch served with a cinnamon stick.
Print Recipe
5 from 1 vote

Bourbon Milk Punch

A blend of sweetness with the bold flavors of bourbon, this Bourbon Milk Punch, a New Orleans original, is the creamy spiced cocktail you've been missing!
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Cocktails
Cuisine: American
Keyword: bourbon milk punch
Servings: 1 serving
Calories: 324kcal
Author: Tanya

Equipment

  • cocktail shaker
  • Rocks Glass

Ingredients

  • 3 ounces whole milk
  • 2 ounces bourbon
  • 1 ounce spiced rum
  • ½ ounce simple syrup
  • 2 dashes vanilla extract
  • Nutmeg for garnish

Instructions

  • Combine the bourbon, spiced rum, whole milk, simple syrup, and vanilla extract in a cocktail shaker.
  • Fill the shaker with ice and shake vigorously for 15-20 seconds to ensure the ingredients are well chilled and mixed.
  • Strain the cocktail into a rocks glass filled with ice.
  • Garnish with a sprinkle of nutmeg on top. Enjoy your bourbon milk punch responsibly.

Notes

For a creamier texture, you can substitute the whole milk with half-and-half or heavy cream

Nutrition

Calories: 324kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 46mg | Potassium: 224mg | Sugar: 22g | Vitamin A: 138IU | Calcium: 113mg | Iron: 1mg

September 22, 2023 by Tanya Leave a Comment

Bourbon Hot Toddy

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.

Embrace the soothing warmth of a Bourbon Hot Toddy, the perfect drink to wind down on a chilly evening. Let the subtle hints of ginger, bourbon, and lemon gently cradle your senses, making every sip a comforting experience. Especially delicious when feeling unwell. This post is intended for an audience of 21 and over only.

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Besides its soothing effects, a bourbon hot toddy is also enjoyed for its great taste. The mix of sweet honey, tart lemon, and rich bourbon creates a delicious flavor. Plus, the added spices like cinnamon make it feel extra cozy, making it a favorite for holiday gatherings or quiet evenings at home.

Are warm cocktails some of your favorites? This Irish Coffee and Turtle Coffee Recipe is sure to warm you, and not just from the heat! My Holiday Mulled Wine is great for gatherings, and this Shamrock Mint Hot Chocolate is perfect for the kiddos!

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.

Ingredients

  • Ginger tea bag: This provides the base flavor for our hot toddy, infusing the drink with a lovely hint of spiciness and warmth. If ginger tea is not available, black tea or chamomile tea is a good replacement.
  • Hot water: The essential component that binds all the flavors together, making the drink warm and soothing.
  • Bourbon: Adds a rich depth and smoothness to the beverage. Bourbon's caramel and vanilla notes perfectly complement the spiciness of the ginger. Any kind of Bourbon will do. I usually use Woodford Reserve. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.
  • Honey: A natural sweetener that not only adds a touch of sweetness but also brings out the flavors of the other ingredients. It balances the tartness of the lemon and the kick of bourbon. Use other sweeteners like maple syrup or agave nectar.
  • Fresh lemon juice: Balancing out the sweetness of the honey and the warmth of the bourbon and ginger.
  • Lemon slice and cinnamon stick for garnish: These not only make the drink visually appealing but also add an aromatic and flavorful touch. The cinnamon provides a mild spiciness and warmth, while the lemon slice enhances the freshness.
bourbon hot toddy ingredients.

Tools needed for this recipe

  • Kettle
  • Serving mug
  • Spoon

How To Make A Bourbon Hot Toddy

Boil 6 ounces of water in a kettle or a pot.

In a mug, steep the ginger tea bag in the hot water for 3-5 minutes to infuse the water with the ginger flavor.

A tea bag steeping in a glass.

Remove the tea bag, and add bourbon, honey, and lemon juice to the mug. Stir well to ensure the honey dissolves and the ingredients are well combined.

Garnish with a lemon slice and cinnamon stick. Serve the hot toddy immediately while it is warm.

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.

How to serve a Bourbon Hot Toddy

A cocktail such as the hot toddy evokes a warm and comforting feeling. Picture flickering candles, fluffy blankets, and the crackling of a fireplace.

Serving your hot toddy in a clear glass mug is a beautiful way to showcase this cocktails' lovely color and garnishes.

Pair your bourbon hot toddy with a light snack. Some buttery cookies, a meat and cheese board, or a slice of warm pie.

Recipe Variations

Spiced Orange Bourbon Hot Toddy - The addition of orange juice and ground cloves gives a citrusy brightness and a hint of spice.

Apple Cider Bourbon Hot Toddy - Using apple cider instead of water provides a natural sweetness and a depth of apple flavor which pairs well with bourbon.

Vanilla Maple Bourbon Hot Toddy - Swapping honey for maple syrup and adding a hint of vanilla creates a smooth, rich, and slightly woodsy flavor profile.

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.

FAQ's

Can I replace bourbon with another alcohol?

Of course! Traditional hot toddies were made with whiskey, but rum can also be a great alternative.

Is a hot toddy good for colds?

Many people will turn to a hot toddy for relief when fighting off a cold. The warmth combined with honey, lemon, and ginger can provide relief for a sore throat and congestion.

Can I make an alcohol-free version?

Yes! Skip the bourbon, or use a zero-proof bourbon alternative like Kentucky 74 by Spiritless.

Notes

  • Any kind of Bourbon will do. I usually use Woodford Reserve. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.

Looking for more cocktail recipes? Try these out:

  • Bourbon Martini
  • Hennessy Sidecar Recipe
  • Pecan Pie Martini
  • Irish Coffee
  • Expresso Martini

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.
Print Recipe
5 from 1 vote

Bourbon Hot Toddy

Embrace the soothing warmth of a Bourbon Hot Toddy, the perfect drink to wind down on a chilly evening. Let the subtle hints of ginger, bourbon, and lemon gently cradle your senses, making every sip a comforting experience.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Cocktails
Cuisine: American
Keyword: Bourbon Hot Toddy
Servings: 1 Serving
Calories: 313kcal
Author: Tanya

Equipment

  • cocktail shaker
  • Serving glass

Ingredients

  • 1 Ginger tea bag
  • 6 ounces Hot water
  • 3 ounces Bourbon
  • 1 Tablespoon Mild honey
  • 1 Tablespoon Fresh lemon juice
  • Lemon slice and cinnamon stick for garnish

Instructions

  • Boil 6 ounces of water in a kettle or a pot.
  • In a mug, steep the ginger tea bag in the hot water for 3-5 minutes to infuse the water with the ginger flavor.
  • Remove the tea bag, and add bourbon, honey, and lemon juice to the mug. Stir well to ensure the honey dissolves and the ingredients are well combined.
  • Garnish with a lemon slice and cinnamon stick. Serve the hot toddy immediately while it is warm.

Notes

  • Any kind of Bourbon will do. I usually use Woodford reserved. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.

Nutrition

Serving: 1g | Calories: 313kcal | Carbohydrates: 29g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 17mg | Potassium: 157mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 3IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 0.3mg

September 21, 2023 by Tanya Leave a Comment

Salmon Marinade

Baked marinated salmon that has been garnished.

Every dish deserves a little love and attention, and this salmon marinade is no exception. Elevate your next dinner with a touch of sweetness, a hint of tang, and a burst of umami.

Baked marinated salmon that has been garnished.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Soy sauce and salmon go hand in hand, such a beautiful combination. The saltiness of the soy pairs so well with the fatty richness of the salmon. Add to that Dijon mustard, brown sugar, and garlic you have a marinade that's bursting with flavor yet simple and sophisticated.

Salmon is a great vessel for infusing flavors, try this Easy Teriyaki Salmon or this Pressure Cooker Salmon with Creamy Herb Parmesan Sauce. In a hurry? Try this easy Marinated Air Fryer Salmon or Air Fryer Salmon Bites.

Baked marinated salmon that has been garnished.

Ingredients

  • Soy Sauce - Adds depth and saltiness. You could also use Tamari or coconut aminos for a gluten-free option.
  • Dijon Mustard - Provides a slight tang and complements the sweetness of the brown sugar. Try honey mustard for a sweeter flavor.
  • Light brown sugar - Brown sugar lends a gentle sweetness and helps to balance out the saltiness of the soy sauce. Use maple syrup or honey as another sweetener option.
  • Minced Garlic - Adds another layer of richness with an aromatic punch. Try minced ginger or a mixture of both for a slight spice with a zesty flavor.
  • Parsley or green onion - For garnish
  • Salmon - The best salmon is fresh salmon.
Salmon marinade ingredients.

Tools needed for this recipe

  • Small bowl
  • Whisk

How To Make A Salmon Marinade

Whisk soy sauce, Dijon mustard, brown sugar, and minced garlic, in a bowl.

Whisking the marinade together in a bowl.

Pour over salmon fillets, making sure all fillets are covered. Refrigerate and marinate for 20-30 minutes.

Salmon filets in a shallow baking dish.

Cook according to your preference. Garnish with parsley or green onions.

Marinade being poured over salmon.

Suggested cooking times:

Air Fryer - cook at 400 degrees Fahrenheit for

Oven - cook at 425 degrees Fahrenheit for 12-15 minutes.

Grill - grill on medium-high heat for about 12-15 minutes.

A baking dish with marinating salmon.

How to store your salmon marinade

Storing a salmon marinade properly is crucial to preserve its freshness and prevent any contamination.

  1. Before Mixing with Salmon:
    • If you've made the marinade but haven't used it on the salmon yet, transfer it to an airtight container or a jar with a tight-fitting lid.
    • Store in the refrigerator for up to 5 days.
  2. After Mixing with Salmon:
    • Do not reuse marinade that has been in contact with raw fish unless it is cooked first to kill any harmful bacteria.
    • If you wish to use the marinade as a sauce or glaze, set some aside before adding the salmon.
  3. For Longer Storage:
    • You can freeze unused marinade (that hasn't touched raw fish) in ice cube trays or freezer-safe containers. Once frozen, transfer the cubes to a zip-top freezer bag.
    • Frozen marinade can last for up to 3 months. Thaw in the refrigerator before using.

Choosing the right cut of salmon

Salmon comes in various cuts, and each has its distinct texture and flavor. Whether it's a meaty king salmon steak, or a delicate sockeye filet, knowing the difference can elevate your dish.

Consider the thickness of your salmon cut when marinating and adjust the marinating times accordingly. Thicker cuts will benefit from a longer marinade to soak up those flavors.

Baked marinated salmon that has been garnished.

More ways to season your salmon

Salmon Seasoning - My Homemade Salmon Seasoning can be mixed up in just 5 minutes. As well as being really easy to make, it tastes better than any store-bought mix. Use this dry salmon rub immediately, or mix up a bigger batch and store some for later, when you want to add an extra punch of flavor to your favorite salmon dish.

Easy Teriyaki Salmon - All cooked in one pan, it’s ready to serve in less than 20 minutes and the rich sauce is loaded with flavor.

Homemade Fish Seasoning - Add some flavor to your fish dinners with this simple homemade fish seasoning. Made with a blend of dried spices and herbs, it’s a great addition to your pantry and so easy to make!

Homemade Blackening Seasoning - Homemade blackened seasoning is simple to make, combining smoked paprika, cayenne pepper, onion powder and garlic powder, with dried thyme & oregano. It’s really easy to make a big batch too, ready to use with a variety of meats, seafood and vegetables.

Jerk Fish - One of the best fish to jerk is snapper, as it is a large, meaty fish that takes on the flavor and grills well on the BBQ. I marinate whole fish in my homemade Jamaican jerk marinade for at least four hours for maximum flavor.

FAQ's

Can I marinate salmon overnight?

Technically you can, however, it's best to limit the time to avoid the fish from becoming too salty or the texture altering. The recommended time for marinating is 20-30 minutes.

Can I reuse leftover marinade?

It is not recommended to reuse any marinade that has touched raw fish. However, if you want to use it as a sauce, make sure to boil it for a few minutes to kill any harmful bacteria.

Can I use frozen salmon?

Yes! Thaw it properly before marinating. Also, be aware that frozen salmon can oftentimes contain more moisture and water.

How do I know when salmon is done cooking?

Salmon is done when it easily flakes with a fork. It should have a slight translucent center. Avoid overcooking as the salmon will become dry.

Notes

  • Fresh herbs like dill or rosemary can also be added to the marinade for an added layer of flavor.
  • Adjust the marinating time depending on the thickness of your salmon. Thicker cuts need a longer soak.

Looking for more mariande recipes? Try these out:

  • Jerk Marinade
  • Carolina Gold BBQ Sauce
  • Homemade Browning Sauce
  • Spicy Mayonnaise

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Baked marinated salmon that has been garnished.
Print Recipe
4 from 1 vote

Salmon Marinade

Every dish deserves a little love and attention, and this salmon marinade is no exception. Elevate your next dinner with a touch of sweetness, a hint of tang, and a burst of umami.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Seasoning
Cuisine: American
Keyword: salmon marinade
Servings: 4 servings
Calories: 51kcal
Author: Tanya

Ingredients

  • 6 Tablespoons Soy Sauce
  • 4 Tablespoons Dijon Mustard
  • 2 Tablespoons Light brown sugar
  • ½ Tablespoon Minced Garlic
  • Parsley or green onion for garnish
  • 4 filets Salmon fresh

Instructions

  • Whisk soy sauce, Dijon mustard, brown sugar, and minced garlic, in a bowl. Pour over salmon fillets, making sure all fillets are covered. Refrigerate and marinate for 20-30 minutes.
  • Cook according to your preference. Garnish with parsley or green onions.

Suggested cooking times:

  • Air Fryer - cook at 400 degrees Fahrenheit for
  • Oven - cook at 425 degrees Fahrenheit for 12-15 minutes.
  • Grill - grill on medium-high heat for about 12-15 minutes.

Notes

  • Fresh herbs like dill or rosemary can also be added to the marinade for an added layer of flavor.
  • Adjust the marinating time depending on the thickness of your salmon. Thicker cuts need a longer soak.

Nutrition

Serving: 1g | Calories: 51kcal | Carbohydrates: 9g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 1676mg | Potassium: 97mg | Fiber: 1g | Sugar: 7g | Vitamin A: 11IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 1mg

September 20, 2023 by Tanya 2 Comments

Carolina Gold BBQ Sauce (Mustard-Based)

A glass jar filled with Carolina Gold BBQ sauce, with a spoon of sauce dripping into the jar and a dish of grilled chicken set alongside.

Carolina Gold BBQ sauce is a sweet, tangy and slightly spicy sauce that pairs perfectly with grilled meats like chicken and pork. This mustard based sauce has brown sugar and honey added for sweetness, apple cider vinegar for sourness, and seasonings.

A glass jar filled with Carolina Gold BBQ sauce, with a dish of grilled chicken set alongside.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

My Carolina gold BBQ sauce recipe can be used as a marinade or dip, and also used to baste meat while it is grilling. The sauce adds great depth of flavor, elevating simple grilled meats from good to great. Try brushing some over chicken wings, the results are delicious.

Residing in North Carolina has given me the opportunity to sample a wide variety of BBQ styles. While vinegar-based BBQ will always hold a cherished spot in my heart, I have equally developed a deep affection for this mustard-based BBQ.


Carolina Gold BBQ sauce originated in South Carolina, specifically in the central and coastal regions of the state. This sauce is known for its golden hue, which is derived from its primary ingredient, yellow mustard.

I like to make my own homemade sauces and seasonings as I know exactly what I'm are putting into them and can tailor the sauce to suit my families tastes. My homemade Carolina gold BBQ sauce does not contain excessive amounts of salt or unnecessary additives.

Carolina Gold BBQ Sauce Ingredients

Here's what you will need to make the best Carolina Gold BBQ Sauce recipe:

  • Yellow mustard - only use yellow mustard as this is the dominant flavor in the sauce.
  • Apple cider vinegar - adds sourness and acidity to the sauce.
  • Light brown sugar and Honey - add sweetness.
  • Ketchup - adds depth of flavor and a touch of sweetness.
  • Ground mustard
  • Red pepper flakes
  • Garlic powder
  • Smoked paprika
  • Black pepper
Carolina gold bbq sauce recipe ingredients set into individual bowls.

How to make Carolina gold BBQ sauce

Whisk together all the ingredients in a medium saucepan until well combined and smooth.

A medium saucepan filled with BBQ sauce recipe ingredients.

Set the saucepan over medium heat and allow the sauce to come to a slight simmer, stirring occasionally to ensure it doesn't burn or stick to the bottom of the pan. Cook for approximately 5 minutes.

A saucepan filled with BBQ sauce.

After cooking, remove the saucepan from the heat and let the sauce cool to room temperature. Serve with your favorite BBQ, try it with pulled pork or chicken wings.

A saucepan of BBQ sauce with a spoon of the sauce.

Expert Tips

These tips will help you make the best BBQ sauce you've ever tried. 

  • The base flavor of this sauce is yellow mustard, don't be tempted to use anything other than yellow mustard or you will lose the classic Carolina gold sauce flavor.
  • Don't walk away from the pan when making this sauce or you risk the sugar and honey sticking and burning to the bottom of the pan. Using a non-stick pan also helps with this.
  • If time allows, make the sauce the day before and let it sit in the refrigerator overnight. The sauce will taste even better the next day once the flavors have had a chance to meld together.
A glass jar filled with Carolina Gold BBQ sauce, with a spoon of sauce dripping into the jar and a dish of grilled chicken set alongside.

Flavor variations!

  • If you don't have apple cider vinegar, white wine or sherry vinegar would be good swaps.
  • I like the flavor or honey in the sauce, but maple syrup would be a good substitution.
  • Don't like too much chili heat, then cut down or leave out the red pepper flakes.

How to serve

Use this delicious BBQ sauce as a marinade or dipping sauce. You can also use it to baste your favorite grilled meats while they are cooking. The sauce pairs well with chicken and pork, adding a tangy and slightly sweet flavor to your BBQ dishes.

Serve with your favorite BBQ, try brushed over chicken wings or a rack of baby back pork ribs. Or how about loading a bun with your favorite pulled pork and drizzling over some Carolina gold sauce - delicious!

A glass jar filled with Carolina Gold BBQ sauce, with a dish of grilled chicken set alongside.

How to store

To store: Transfer the sauce to a clean jar or a squeezable bottle. Store it in the refrigerator, it will keep for 2-3 weeks if stored properly.

FAQs

What is Carolina Gold BBQ sauce made of?

My Caroline gold sauce is made with a mixture of apple cider vinegar, yellow mustard (both liquid and ground), brown sugar and honey and added spices, including black pepper, garlic powder, smoked paprika and red pepper flakes.

What does Carolina Gold BBQ sauce taste like?

This is a creamy texture BBQ sauce where the predominant flavor is mustard. Carolina gold sauce has the perfect balance of sweet, sour and spicy flavors. The sweetness comes from the light brown sugar, balanced with the right amount of sourness from the apple cider vinegar, heat from the yellow mustard and smoky spicing from the smoked paprika and garlic powder.

If you love this sauce, you'll also like my Homemade Browning Sauce, Homemade Remoulade Sauce, Sweet Onion Dressing or my Homemade BBQ Sauce.

If you have tried this Carolina Gold BBQ Sauce recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A glass jar filled with Carolina Gold BBQ sauce, with a spoon of sauce dripping into the jar and a dish of grilled chicken set alongside.
Print Recipe
5 from 1 vote

Carolina Gold BBQ Sauce

Carolina Gold BBQ sauce is a sweet, tangy and slightly spicy BBQ sauce that works a treat with grilled meats like chicken and pork.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Condiment, Sauce
Cuisine: American, Southern
Keyword: best carolina gold bbq sauce recipe, carolina gold sauce
Servings: 1.25 cups
Calories: 593kcal
Author: Tanya

Equipment

  • Medium saucepan
  • whisk

Ingredients

  • ¾ cup yellow mustard
  • ½ cup apple cider vinegar
  • ½ cup light brown sugar
  • 2 tablespoon honey
  • 2 tablespoon ketchup
  • 1 teaspoon ground mustard
  • 1 teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper

Instructions

  • Whisk together all the ingredients in a medium saucepan until well combined and smooth.
  • Set the saucepan over medium heat and allow the sauce to come to a slight simmer, stirring occasionally to ensure it doesn't burn or stick to the bottom of the pan. Cook for approximately 5 minutes.
  • After cooking, remove the saucepan from the heat and let the sauce cool to room temperature. Serve with your favorite BBQ, try it with pulled pork or chicken wings.

Notes

  • Transfer the sauce to a clean jar or a squeezable bottle. Store it in the refrigerator, it will keep for 2-3 weeks if stored properly.
  • Use this sauce as a marinade, dipping sauce, or to baste your favorite grilled meats.
  • It pairs well with chicken and pork, adding a tangy and slightly sweet flavor to your BBQ dishes.

Nutrition

Calories: 593kcal | Carbohydrates: 132g | Protein: 8g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 1920mg | Potassium: 582mg | Fiber: 8g | Sugar: 121g | Vitamin A: 1102IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 4mg

September 19, 2023 by Tanya Leave a Comment

Honey Bun Cake

A white plate with a slice of glazed honey bun cake with honey, the whole cake in the tin and a glass of milk set alongside.

Honey Bun Cake is one of my favorite easy cake recipes. I make the base of the cake using a box of yellow cake mix, then combine light brown sugar, chopped pecans and the all important flavor of ground cinnamon for the filling. Once baked, I like to top the cake with a delicious honey and vanilla glaze.

A white plate with a slice of glazed honey bun cake with honey, the whole cake in the tin and a glass of milk set alongside.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This old-fashioned honey bun cake recipe could not be any easier, only 15 minutes to prepare, then 30 minutes in the oven. A quick cool, then add the glaze and you have a delicious cake, ready to enjoy in just 1 hour. Making this the perfect sweet treat any day of the week.

I love simple cake recipes like this, full of flavor, but without too many complex instructions. Using a box of yellow cake mix really helps with this as it saves time having to weigh out a whole load of dry ingredients. You can find this recipe all over, it's a classic, but I've made a few tweaks, like adding a bit of honey to the glaze.

If you enjoyed this simple honey bun cake recipe and are looking for more quick and easy cake recipes, then try some of my favorites! My Cherry Pineapple Dump Cake, Chocolate Cola Cake, Orange Poppy Seed Bundt Cake, Mini Rum Carrot Cake, Caribbean Rum Cake, or my Jamaican Black Cake.

Honey bun cake ingredients

Here's what you will need to make the best honey bun cake:

Honey bun cake recipe ingredients in individual bowls.

Cake

  • Yellow cake mix - use any brand.
  • Eggs - use large sized eggs.
  • Vegetable oil - or any other light flavored oil.
  • Sour cream - or substitute Greek yogurt.

Filling

  • Light brown sugar - has a great molasses flavor, you can also use light muscovado sugar.
  • Chopped pecans - chopped extra small to add to the filling.
  • Ground cinnamon

Glaze

  • Powdered sugar
  • Vanilla extract - has the best flavor, a good substitution would be vanilla paste. You can use vanilla essence but I tend not to as it doesn't have the same depth of flavor.
  • Mild honey - a runny honey works best here.
  • Milk - you can use regular or low fat milk.

How to make honey bun cake

Make the cake

Preheat your oven to 350°F (175°C). While the oven is heating up, spray a 13x9-inch pan with a non-stick cooking spray to prevent the cake from sticking.

Combine the yellow cake mix, eggs, vegetable oil, and sour cream in a large mixing bowl. Beat with a hand mixer until smooth. You can also whisk by hand for about  2-3 minutes, until the batter is well mixed and smooth.

Pour half the cake batter evenly into the prepared pan, smoothing the surface with a spatula to ensure an even layer.

White bowl filled with yellow cake mix, eggs, oil and sour cream whisked together.
Yellow cake mix batter spread across the base of a rectangular cake tin.

Add the filling

In a smaller bowl, prepare the filling by mixing the brown sugar, chopped pecans, and cinnamon together until well combined. Sprinkle this mixture evenly over the batter in the pan, creating a middle layer with the filling.

White bowl filled with combination of brown sugar, chopped pecans and ground cinnamon.
Brown sugar and pecan crumb mixture spread over cake mix in a rectangular cake tin.

Add the remaining cake batter over the filling layer, spreading it evenly with a spatula to cover the filling. The batter will not cover the filling entirely.

Using a butterknife, swirl the batter and the filling to create a marbled effect. This will distribute the filling throughout the cake, creating a swirled pattern in the finished product.

Place the pan in the preheated oven and bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Remove the cake and allow it to cool for about 15 minutes.

Cake mix batter and sugar and pecan crumb mixture swirled together in cake tin to form a marble effect.
A rectangular cake tin filled with baked honey bun cake.

Prepare the glaze

While the cake is cooling, prepare the glaze. Whisk together the powdered sugar, vanilla extract, honey, and milk in a bowl until smooth and well combined. The glaze should be pourable; if it's too thick, add a bit more milk, a teaspoon at a time, until it reaches the right consistency.

Pour the glaze evenly over the top, using a spatula to spread it out.

Allow the cake to cool completely in the pan on a wire rack. Once cooled, it is ready to be sliced and served. Enjoy your homemade honeybun cake!

A white bowl filled with vanilla and honey sugar glaze.
White glaze being poured over cake.
A rectangular cake tin filled with honey bun cake with a slice removed.

Expert Tips

These tips will help you make the best honey bun cake you've ever tried. 

  • When making the cake batter, if you don't have an electric hand mixer, a whisk will work just as well.
  • The glaze should be pourable, if its too thick add a little more milk to the mixture.
  • I prefer to let my cake cool for a few minutes before glazing. That ensures that the glaze stays nice and thick rather than melting into the cake. 
  • Don't be tempted to store the cake in the refrigerator or the cake will dry out too quickly.

Flavor variations!

  • I've used a box of yellow cake mix, but you can substitute any other color or flavor of cake mix.
  • Feel free to substitute other nuts in the filling, like chopped walnuts or almonds.
  • For added crunch sprinkle some chopped pecans over the glaze before it sets.
A white plate with a slice of glazed honey bun cake with honey, the whole cake in the tin and a glass of milk set alongside.

How to serve

This cake is delicious served slightly warm or cooled. It's the perfect treat with your favorite cup of coffee or tea, or a glass of ice cold milk.

How to store

To store: Once baked and cooled, store the cake in an airtight container on the counter top for 3-4 days. The glaze will start to seep into the cake after the first day or so.

To freeze: Once baked and cooled, cut into individual portions, wrapping each portion in plastic wrap. Then place the cake into an airtight container and store in the freezer for up to 3 months. Freezing the cake like this means you can remove individual portions at a time.

A white plate with a slice of glazed honey bun cake with honey and a glass of milk set alongside.

FAQs

What is honey bun cake?

A honey bun cake is a yellow cake with a brown sugar, pecan and ground cinnamon filling. Once baked the cake is topped with a honey and vanilla glaze.

Does honey bun cake taste of honey?

The cake and filling don't have any honey added to the mixtures. However, I add honey to the glaze to add the flavor of honey to the cake.

Is honey bun a marble cake?

Yes, I like to swirl the cake batter through the sugar and pecan filling to create a marble like effect once baked.

If you have tried this Honey Bun Cake recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A white plate with a slice of glazed honey bun cake with honey, the whole cake in the tin and a glass of milk set alongside.
Print Recipe
5 from 1 vote

Honey Bun Cake

Honey Bun Cake is an easy cake recipe. The yellow cake base is topped with a filling of light brown sugar, chopped pecans and the all important flavor of ground cinnamon. Once baked pour over a delicious honey and vanilla glaze.
Prep Time15 minutes mins
Cook Time30 minutes mins
Cooling Time15 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: American
Keyword: easy cake recipe, easy honey bun cake, old-fashioned honey bun cake, simple honey bun cake
Servings: 16
Calories: 320kcal
Author: Tanya

Equipment

  • 13x9-inch cake pan
  • Non-stick cooking spray
  • 1 Large mixing bowl
  • 2 Small mixing bowls
  • Electric hand mixer or whisk
  • spatula
  • Toothpick
  • Butterknife

Ingredients

Cake

  • 13.25 oz box of yellow cake mix
  • 4 large eggs
  • ⅔ cup vegetable oil
  • 8 oz sour cream

Filling

  • ¾ cup packed light brown sugar
  • ½ cup extra chopped pecans
  • 1 teaspoon ground cinnamon

Glaze

  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon mild honey
  • 2 ½ tablespoon milk

Instructions

Cake

  • Preheat your oven to 350°F (175°C). While the oven is heating up, spray a 13x9-inch pan with a non-stick cooking spray to prevent the cake from sticking.
  • Combine the yellow cake mix, eggs, vegetable oil, and sour cream in a large mixing bowl. Beat with a hand mixer until smooth. You can also whisk by hand for about  2-3 minutes, until the batter is well mixed and smooth.
  • Pour half the cake batter evenly into the prepared pan, smoothing the surface with a spatula to ensure an even layer.

Filling

  • In a smaller bowl, prepare the filling by mixing the brown sugar, chopped pecans, and cinnamon together until well combined. Sprinkle this mixture evenly over the batter in the pan, creating a middle layer with the filling.
  • Add the remaining cake batter over the filling layer, spreading it evenly with a spatula to cover the filling. The batter will not cover the filling entirely.
  • Using a butterknife, swirl the batter and the filling to create a marbled effect. This will distribute the filling throughout the cake, creating a swirled pattern in the finished product.
  • Place the pan in the preheated oven and bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Remove the cake and allow it to cool for about 15 minutes.

Glaze

  • While the cake is cooling, prepare the glaze. Whisk together the powdered sugar, vanilla extract, honey, and milk in a bowl until smooth and well combined. The glaze should be pourable; if it's too thick, add a bit more milk, a teaspoon at a time, until it reaches the right consistency.
  • Pour the glaze evenly over the top, using a spatula to spread it out.
  • Allow the cake to cool completely in the pan on a wire rack. Once cooled, it is ready to be sliced and served. Enjoy your homemade honeybun cake!

Notes

  • I prefer to let my cake cool for a few minutes before glazing. That ensures that the glaze stays nice and thick rather than melting into the cake. 
  • Feel free to substitute other nuts in the filling, like chopped walnuts or almonds.

Nutrition

Calories: 320kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 195mg | Potassium: 76mg | Fiber: 1g | Sugar: 32g | Vitamin A: 154IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 1mg

September 15, 2023 by Tanya Leave a Comment

Onion Gravy

A white gravy jug filled with onion gravy.

This Easy Onion Gravy recipe is made using simple ingredients most of you will have in your stores at home. Saute the onions until they are wonderfully sweet and caramelized, thicken with flour and then add a rich beef broth, before simmering gently on the stove to thicken. This is the best onion gravy to serve over creamy mashed potatoes!

A white gravy jug filled with onion gravy.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

It would be fair to say that I love a good homemade gravy, and my caramelized onion gravy is no exception. A look at my website and you will see a variety of gravy recipes on there, as I firmly believe a good gravy can make all the difference to a savory dish.

What I like most about making my own gravy is that you know exactly what I'm are putting in, no need for packets of gravy that contain unnecessary additives and most often too much salt.

To add in extra layers of flavor to make this the best onion gravy, I stir through some dried thyme, onion and garlic powder, and for that extra umami, savory flavor a good splash of Worcestershire sauce. Once you have the gravy assembled it's just a case of simmering it gently on the stove to allow the flavors to meld together and intensify.

A simple homemade gravy can really elevate a dish, try some of my favorite gravy recipes my Instant Pot Sausage Gravy, Grandma's Giblet Gravy, Gravy from Drippings, Gravy Without Drippings and my Brown Gravy Recipe.

Ingredients

Here's what you will need to make the best onion gravy you've ever tasted:

  • Unsalted butter - if using salted butter, cut back on the salt.
  • Yellow onions
  • Granulated sugar
  • Worcestershire sauce - balances out the sweet onions and adds great savory flavor to the gravy.
  • Onion powder
  • Garlic powder
  • Ground thyme
  • All purpose flour
  • Beef broth - use good quality as it will make a difference to the finished gravy.
  • Salt
  • Black pepper
Onion gravy recipe ingredients set into individual bowls.

How to make onion gravy

In a large skillet, melt the butter over medium heat. Add the onions and sugar and cook for about 25-30 minutes, until they are soft and caramelized, stirring occasionally.

A wooden cutting board with a whole onion and a second onion being sliced with a sharp knife.
A large skillet with sliced onions being cooked in butter.

Stir in the Worcestershire sauce, onion powder, garlic powder, and ground thyme.

Sprinkle the flour over the onions, stirring constantly to avoid lumps, and cook for 1-2 minutes to eliminate the raw flour taste. Your onions will look gummy at this stage.

A large skillet with soft and carmelized onions.
A large skillet of cooked onions with flour being added.

Gradually add the beef broth, stirring continuously to prevent lumps from forming. Let it simmer for 15-20 minutes or until it reaches your preferred consistency. Stir occasionally during this time.

A large skillet of cooked onions coated in flour.
A jug of beef broth being stirred into a mixture of cooked onions and flour.

Season the gravy with salt and black pepper to your taste.

A large skillet filled with onion gravy.
A large skillet of onion gravy with a wooden spoon of cooked sliced onions.

Expert Tips

These tips will help you make the best onion gravy you've ever tried. 

  • Ensure that you cook the flour a little in the onion mixture, before adding the beef broth. Cooking the flour gently for a couple of minutes gets rid of that raw flour flavor.
  • The consistency of the gravy can be easily adjusted even after it has finished cooking. If you find that your gravy is too thick, you can gradually add more beef broth until you reach your desired consistency.
  • Conversely, if the gravy is too thin, allow it to simmer for a longer period, which will help it reduce and thicken.
  • Gravy freezes really well, so double up the recipe. Enjoy some gravy now and freeze the second portion to add to a quick dinner another night.

Flavor variations!

  • I've used yellow onions as they have a great strong flavor for the gravy, white onion would be a good alternative. Red onions and shallots can also be used, but they do have a milder flavor.
  • Garlic and onion powder add extra flavor, but you can add some fresh minced garlic to the onions for the last minute of cooking before adding the flour.
  • Add extra layers of flavor with some fresh herbs. Add a sprig of fresh thyme or bay leaves while the gravy is cooking. Just remember to remove the herbs before serving.
  • For a lightly spiced gravy, grate in a little fresh nutmeg.
  • Add a splash of red wine along with the beef broth.
A white bowl of mashed potatoes topped with onion gravy.

How to serve onion gravy

This rich and flavorful onion gravy pairs wonderfully with a variety of dishes such as mashed potatoes, try it over my Microwave Mashed Potatoes or my Garlic Mashed Potatoes.

Onion gravy also works really well with roasted meats, try it with my Boneless Roast Beef, Air Fryer Roasted Turkey Legs or Roasted Air Fryer Turkey Breast.

How to store

Make ahead: Gravy is a great make ahead addition to any meal and in fact tastes even better when it has had time to sit as the flavors meld together and intensify.

To refrigerate: Store leftover gravy in an airtight container in the refrigerator for up to 3 days.

To freeze: Once cooked and cooled, place in an airtight container and store in the freezer for up to 3 months. Defrost in the refrigerator and once thawed heat up gently in a pot over the stove.

A white gravy jug filled with onion gravy.

FAQs

What is onion gravy made with?

A good homemade onion gravy will comprise sauteed onions, flour to thicken it, beef broth and some additional seasonings and flavorings like salt, black pepper, garlic, sugar, butter.

How do you thicken onion gravy?

The easiest way to thicken gravy is to add some all purpose flour to the onions, cooking the raw flour for a couple of minutes, before gradually adding the beef broth and simmering gently. The gravy will reduce and thicken as it cooks.

Can you thicken gravy with flour after it has been cooked?

I don't recommend adding flour straight into a cooked gravy or it will go lumpy. Instead I suggest cooking the gravy a little longer and reducing and thicken it that way.

If that doesn't work, and you still want to add extra flour, then mix some into a small amount of cold water to form a smooth paste. Then add that paste to the gravy a little at a time, whisking constantly to avoid any lumps from forming. You can use flour or cornstarch this thicken the gravy this way.

If you have tried this onion gravy recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A white gravy jug filled with onion gravy.
Print Recipe
5 from 1 vote

Onion Gravy

Easy Onion Gravy recipe uses simple ingredients most of you will have in your stores at home. Saute the onions until they are wonderfully sweet and caramelized, thicken with flour and then add a rich beef broth, before simmering gently on the stove to thicken.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Sauce
Cuisine: American
Keyword: best onion gravy, easy onion gravy, rich onion gravy
Servings: 8
Calories: 120kcal
Author: Tanya

Ingredients

  • 6 Tablespoons unsalted butter
  • 2 large yellow onions thinly sliced
  • 1 teaspoon granulated sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground thyme
  • 6 Tablespoons all purpose flour
  • 4 cups beef broth
  • salt & black pepper to taste

Instructions

  • In a large skillet, melt the butter over medium heat. Add the onions and sugar and cook for about 25-30 minutes, until they are soft and caramelized, stirring occasionally.
  • Stir in the Worcestershire sauce, onion powder, garlic powder, and ground thyme.
  • Sprinkle the flour over the onions, stirring constantly to avoid lumps, and cook for 1-2 minutes to eliminate the raw flour taste. Your onions will look gummy at this stage.
  • Gradually add the beef broth, stirring continuously to prevent lumps from forming. Let it simmer for 15-20 minutes or until it reaches your preferred consistency. Stir occasionally during this time.
  • Season the gravy with salt and black pepper to your taste.

Notes

  • The consistency of the gravy can be easily adjusted even after it has finished cooking. If you find that your gravy is too thick, you can gradually add more beef broth until you reach your desired consistency. Conversely, if the gravy is too thin, allow it to simmer for a longer period, which will help it reduce and thicken.
  • This rich and flavorful onion gravy pairs wonderfully with a variety of dishes such as mashed potatoes and roast meats.

Nutrition

Calories: 120kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 767mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin A: 267IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

September 14, 2023 by Tanya Leave a Comment

Microwave Mashed Potatoes

A bowl of microwave mashed potatoes topped with butter and garnished with freshly chopped chives.

Love mashed potatoes, then you have to try my Microwave Mashed Potatoes which can be made in no time, this is the ideal side dish for busy week night dinners. I make my microwave mashed potatoes with milk and butter, for creamy smooth mashed potatoes the whole family will enjoy.

A bowl of microwave mashed potatoes topped with butter and garnished with freshly chopped chives.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I often use my microwave to cook vegetables, it is an easy cooking technique. No need to have pots of water boiling on the stove, instead everything is cooked in the one bowl using the microwave and all the flavor is retained. You end up with the same fluffy mashed potatoes as you would if cooking them on the stove.

Easy microwave mashed potatoes are not only quick to prepare but can be cooked in just 12 minutes.You don't need to keep an eye on the stove, you can get on with preparing something else.

Try some of my other easy potato side dish recipes, my Garlic Mashed Potatoes, Scalloped Potatoes with Blue Cheese,  Instant Pot Mashed Potatoes and Air Fryer Baked Potatoes too!

Ingredients

Here's what you will need to make the best microwave mashed potatoes:

  • Russet potatoes - or any other variety of potato that's good for mashing like Yukon Gold.
  • Water
  • Milk - I use whole milk or half and half for creamy microwave mashed potatoes.
  • Unsalted butter - if using salted butter, cut back on the salt.
  • Kosher salt
  • Chives - to garnish.
Microwave mashed potatoes recipe ingredients in individual bowls.

How to make mashed potatoes in microwave

In a large microwave-safe bowl, combine the potato pieces and water. Cover the bowl with a plate large enough to cover, but leave a side open for ventilation.

Microwave on high for about 9-12 minutes, or until the potatoes are tender and can be easily pierced with a fork.

Once cooked, carefully remove the bowl from the microwave (it will be hot). Set aside.

Chopped potatoes in a glass bowl.
A glass bowl filled which chopped potatoes in the microwave with a plate set on top of the bowl.
Butter and milk in a glass measuring jug.
A glass bowl filled with chunks of cooked potato.

Add the milk and butter to a glass cup or bowl and microwave for 1-2 minutes, until warmed and the butter is melted.

A glass bowl filled with cooked potato being mashed with a potato masher.
A glass bowl filled with mashed potatoes being stirred with a wooden spoon.
  • Using a potato masher or a fork, start mashing the potatoes. Gradually add the milk while mashing to get a creamy consistency.
  • Season with kosher salt to taste, and mix well until the potatoes are smooth and creamy.
  • Transfer the mashed potatoes to a serving dish and garnish with freshly chopped chives.
  • Serve warm and enjoy!
A bowl of microwave mashed potatoes topped with butter and garnished with freshly chopped chives.

Expert Tips

These tips will help you make the best mashed potatoes you've ever tried. 

  • Cut the potatoes into even sized chunks, that way they cook evenly.
  • After cooking the potatoes, take care when removing the lid from the bowl as steam will escape and can burn.
  • I've used a hand potato masher, but a potato ricer will give you even fluffier mash.
  • Check the potatoes for seasoning before serving and add a little more salt if required.
  • Don't over mash or beat the potatoes as they will start to become thick and gluey.

Flavor variations!

  • Use any variety of floury potato which always make the best mashed potatoes.
  • For extra creamy potatoes, swap the milk for half and half or heavy cream.
  • For garlic microwave mashed potatoes add a clove of minced garlic to the melted butter and milk.
  • You could also add finely sliced green onions, simply warm them up with the butter and milk and stir through the potatoes.
  • Make a mustard mash by stirring through 1-2 teaspoons of Dijon mustard.
  • For a herby mashed potato add some freshly chopped herbs like chives or parsley.
  • Cheesy microwave mashed potatoes are delicious, add some shredded sharp cheddar cheese and allow the cheese to melt through the warm potatoes.
A bowl of microwave mashed potatoes topped with melted butter and garnished with freshly chopped chives.

How to serve microwave mashed potatoes

Mashed potatoes are a versatile side dish that can be served at any time. They taste great with meat, fish, seafood and vegetable based main dishes. Try it with my Air Fried Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, Sous Vide Pork Chops, Air Fryer Meatloaf, Salisbury Steak with Mushroom Gravy or my Air Fryer Whole Fish.

How to store

Make ahead: Mashed potatoes are a great make ahead side dish, prepare the earlier in the day or the day before and stored in the refrigerator until you are ready to warm up and serve. This makes them the perfect addition to the Thanksgiving, Christmas or any other holiday table.

To refrigerate: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a small pan on the stove top or in the microwave. You might need to add a splash of milk or water to loosen the potatoes a little before serving.

A bowl of microwave mashed potatoes topped with butter and garnished with freshly chopped chives.

FAQs

What are the best potatoes for mashing?

For the best fluffy mashed potatoes I use Russet potatoes as they have a high starch content making them ideal for absorbing the melted butter and milk. You could also use Yukon Gold which is a great all round potato and result in mash with a denser consistency.

Can you over mash potatoes?

Yes you can! Over mashing and/or beating potatoes can leave you with thick and sticky mash. So I prefer to use a hand masher or potato ricer which result in fluffy mashed potatoes.

What to do with leftover mashed potatoes?

Leftover mashed potatoes can be used to top meat or fish pies. Try adding some green onions and make a batch of savory potato and onion pancakes or waffles. You can also combine mashed potatoes with leftover meats, cooked vegetables, shrimps or fish to make savory cakes, one of my favorites is a smoked fish, spinach and potato cake.

If you have tried this microwave mashed potatoes recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A bowl of microwave mashed potatoes topped with butter and garnished with freshly chopped chives.
Print Recipe
5 from 1 vote

Microwave Mashed Potatoes

Microwave Mashed Potatoes can be made in minutes, combining mashed potatoes with milk and butter, for creamy smooth mashed potatoes the whole family will enjoy.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Side Dish
Cuisine: American
Keyword: easy microwave mashed potatoes, easy potato side dish, microwave mashed potatoes with milk
Servings: 6
Calories: 268kcal
Author: Tanya

Equipment

  • Microwave
  • Large microwave-safe bowl
  • Potato Masher

Ingredients

  • 2 ½ pounds russet potatoes washed, peeled, and cut into 1-inch pieces
  • ¼ cup water
  • ¾ cup milk
  • 6 tablespoon unsalted butter cut into ½-inch pieces
  • kosher salt to taste
  • chopped chives for garnish

Instructions

  • In a large microwave-safe bowl, combine the potato pieces and water. Cover the bowl with a plate large enough to cover, but leave a side open for ventilation.
  • Microwave on high for about 9-12 minutes, or until the potatoes are tender and can be easily pierced with a fork.
  • Once cooked, carefully remove the bowl from the microwave (it will be hot). Set aside.
  • Add the milk and butter to a glass cup or bowl and microwave for 1-2 minutes, until warmed and the butter is melted.
  • Using a potato masher or a fork, start mashing the potatoes. Gradually add the milk while mashing to get a creamy consistency.
  • Season with kosher salt to taste, and mix well until the potatoes are smooth and creamy.
  • Transfer the mashed potatoes to a serving dish and garnish with freshly chopped chives.
  • Serve warm and enjoy!

Notes

If you prefer a chunkier texture in your mashed potatoes, mash them less and fold in the ingredients gently. For a super-smooth consistency, you can even pass the potatoes through a ricer or sieve before mixing in the other ingredients.

Nutrition

Calories: 268kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 23mg | Potassium: 837mg | Fiber: 2g | Sugar: 3g | Vitamin A: 401IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 2mg
  • « Previous Page
  • 1
  • …
  • 15
  • 16
  • 17
  • 18
  • 19
  • …
  • 70
  • Next Page »

Welcome!

Welcome to My Forking Life! Hi, I'm Tanya, attorney, busy wife and mom, and lover of quick, easy, and delicious meals.

More about me

Popular Recipes

  • Jamaican Oxtails Recipe
  • air fried chicken in air fryer basket
    Air Fryer Fried Chicken
  • brown stew chicken in pan
    Brown Stew Chicken
  • Pressure Cooker Shrimp Paella

Holiday Favorites

  • sweet potato pie on a plate
    Southern Sweet Potato Pie Recipe
  • spoon lifting gravy out of gravy dish
    Easy Recipe for Gravy without Drippings
  • creamy baked macaroni and cheese, the best baked macaroni and cheese, creamy mac and cheese
    Creamy Baked Macaroni and Cheese
  • Stirring the giblet gravy with a spoon.
    Grandma's Giblet Gravy Recipe
as seen on...various online websites text listed

Footer

↑ back to top
  • Privacy Policy
  • Contact
  • About Tanya

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 My Forking Life

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required