For all our chocoholics, these double chocolate chip cookies are about to become your new obsession. With double the chocolate and double the deliciousness, they are chewy, rich, and completely irresistible.

I struggled to find the perfect name for them whether it should be chocolate chip chocolate, chocolate chocolate chip, or simply double chocolate chip but one thing is certain this cookie recipe is absolutely divine.

I’m actually more of a fruit dessert kind of gal, and Cade is a chocolate lover, but when I make these cookies, it’s me who can’t stop eating them. I may have even grabbed a couple and eaten them alone in the pantry so I didn’t have to share with my kids. Shhhhhh…yes, I am one of those moms!

Ingredients You’ll Need

These double chocolate chip cookies are the best cookies for chocolate cravings. It starts like classic chocolate chip cookies and then we add all the chocolate! They could actually be called triple chocolate chip cookies because we have chocolate coming from three different directions. Yummmmm!

• Unsalted Butter: Adds richness and helps create a soft, tender texture.
• Eggs: Bind the dough and provide structure and moisture.
• Sugar: Sweetens the cookies and helps them spread slightly.
• Brown Sugar: Adds moisture, deeper flavor, and a chewier texture.
• Vanilla Extract: Enhances and rounds out the chocolate flavor.
• All-Purpose Flour: Gives the cookies structure and helps them hold their shape.
• Salt: Balances the sweetness and boosts overall flavor.
• Baking Soda: Helps the cookies rise and stay soft.
• Devil’s Food Pudding: Makes the cookies super soft, rich, and extra chocolatey.
• Cocoa Powder: Deepens the chocolate flavor and darkens the dough.
• Chocolate Chips: Add pops of melty chocolate throughout the cookies. (Use whatever kind you like! Milk chocolate chips, dark chocolate chips, semi-sweet chocolate chips, or even white chocolate chips work great!)

Jump down to the recipe card for all the exact measurements.

What Kind of Cocoa Powder is Best?

For the richest flavor and deepest color, use a high-quality unsweetened cocoa powder. Natural cocoa powder works great in these cookies because it delivers a bold chocolate taste and reacts well with the leavening for a soft, tender texture.

If you want an even more intense, almost fudgy chocolate flavor, you can use Dutch process cocoa powder, but it may make the cookies slightly denser. Both options work, so choose based on the flavor you prefer and what you already have in your pantry.

How to Make Double Chocolate Chip Chocolate Cookies

These double chocolate chip cookies are so simple it’s dangerous! They’re a chocolate lover’s dream!

1. Mix: Combine all the wet ingredients in a medium bowl and mix evenly.
2. Whisk: Combine all the dry ingredients in a separate bowl.
3. Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
4. Fold: Add the chocolate chips and fold them in.
5. Scoop: Scoop dough using a cookie scoop onto a prepared cookie sheet.
6. Bake: In a 350 degree oven, bake until slightly underdone.
7. Cool: Cool in a single layer on a wire rack and enjoy!

Head to the recipe card to for all the detailed instructions.

Storage and Make Ahead Instructions

These double chocolate chip cookies are perfect for making ahead. You can scoop the dough onto a baking sheet, cover it with plastic wrap, and refrigerate it until the next day. When you are ready to bake, let the dough sit at room temperature for 15–30 minutes before putting the cookies in the oven.

You can also freeze the dough for longer storage. Simply scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze for about 2 hours. Once solid, transfer the dough balls to a freezer-safe bag.

Frozen cookie dough keeps well for up to 3 months. When you’re ready to bake, let the dough sit on the counter for about 30 minutes to soften slightly, then bake as directed. Baked cookies should be cooled completely and stored in an airtight container at room temperature.

Pudding makes these double chocolate chip cookies the most soft and moist cookies, not to mention the delicious chocolate flavor. Trust me, you’ll want to put pudding in all your cookies from now on! They’re so irresistible, they may not even make it off the baking sheet before they’re gone!

More COOKIE RECIPES You’re Going to Love:

• Chocolate Chip Pudding Cookies
• Chocolate Reese’s Pieces Cookies
• NY Times BEST Chocolate Chip Cookie Recipe
• Nutella and Dulce de Leche Stuffed Cookies
• Copycat Swig Sugar Cookies

Watch How to Make Chocolate Cookies…

When I say this is the absolute best prime rib recipe, I mean it! This prime rib roast turns out melt-in-your-mouth tender every single time, with that perfect crust on the outside and juicy, flavorful center.

Whether you’re cooking for Thanksgiving or Christmas dinner, a special celebration, or just because you’re craving something incredible, this foolproof method will walk you through every step with confidence with lots of tips, tricks, things to avoid and the secret for making it the most flavorful!

Cade and I have tested this recipe for years to make sure it’s as easy and reliable as it is impressive—and trust me, once you try it, you’ll never make prime rib any other way.

Why This Prime Rib is the Best

I don’t know what it is about prime rib, but you throw that out there and people seriously come running.

Foolproof: If you follow the instructions step by step, you’ll get a perfect prime rib every time!

Texture: It is tender, melt-in-your-mouth, juicy with a delicious crust on the outside.

Flavor: The ingredients are so simple but the flavor is next level. Just salt, pepper, butter and garlic is all you need to compliment the deep beefy flavor of the prime rib.

Showstopper: You’ve invested some money into this cut of meat, let’s make it the showstopper of your holiday feast!

What is Prime Rib?

Standing Rib Roast and Prime Rib Roast are the same exact same thing. It’s just that different people call them different things. A prime rib is a cut of beef from the primal rib, one of the nine cuts of beef. While the entire rib section comprises ribs six through twelve, a standing rib roast may contain anywhere from two to seven ribs, just depending on what you buy as there are options!

Ingredients You’ll Need

People love the tender, mouthwatering beef but for me that’s not even the best part. I’m all about the outside. It’s all caramelized and packed full of flavor. I’m telling you, it’s like the burnt ends on a brisket. It’s so, so good!!!! Here is everything you’ll need to deliver that flavor:

• Standing Rib Roast, Prime Rib: The star cut—rich, juicy, and tender.
• Kosher Salt: Draws out moisture and seasons deeply.
• Black Pepper: Enhances flavor and adds warmth.
• Butter: Build an aromatic crust.
• Garlic: Helps crisp the exterior while keeping it juicy.

Seems too simple, right?! Now let’s see how it’s done…

How to Cook Prime Rib (Step-by-Step)

I’ve shared very detailed instructions on the best way to cook prime rib in the recipe card below. But the basic steps to making the best prime rib EVER are as follows: 

1. Carefully slice the meat off the bones and rub kosher salt all over the outside of the roast. Refrigerate, uncovered, for at least 24 hours. This is the step that will change everything!
2. Let the prime rib come to room temperature before searing it in an oiled skillet. 
3. Once cool enough to handle, tie the meat back onto the bones. 
4. Transfer roast to a wire rack set on top of a rimmed baking sheet. Season with pepper, then rub with garlic butter. 
5. Roast at 200ºF until the meat registers your desired internal temperature (see our notes below for doneness info). 
6. Remove roast from oven and tent loosely with aluminum foil. Let rest for at least 30 minutes before returning to oven to broil the very top. 
7. Cut twine from meat, slice, and serve! 

Is this the best prime rib roast recipe ever?? I think it might just be! Do you feel like you can do it? I hope so!

Prime Rib FAQs

Prime Rib Temperature Guide

Generally speaking, prime rib is served rare to medium rare, but I’ll be honest, I like mine more like medium. It’s entirely up to you and I’ll put all of the different prime rib temperatures and times below.

• Medium Rare Prime Rib — Medium rare means the meat is mostly pink with a deeper, nearly red center. The temperature should be 130 to 134ºF. 
• Medium to Medium Well Prime Rib — The temperature should be 135 to 140°F.
• Well Done Prime Rib — The temperature should be 140 to 145°F.

What to Serve with Holiday Prime Rib

When it comes to a holiday dinner spread with prime rib as the star, I love to accompany it with all our favorite side dishes. Here are some suggestions:

• Potatoes: baked potatoes, roasted herb potatoes or creamy mashed potatoes
• Salad: 7 layer pea salad, spinach salad with poppyseed dressing or broccoli salad
• Bread: potato rolls, buttermilk biscuits or herbed focaccia bread
• Vegetables: roasted acorn squash, garlic butter roasted carrots or oven roasted vegetables

And it would be a holiday dinner without some decadent desserts! A few of our favorites are

Storing, Freezing and Reheating

Prime rib leftovers store for 5 to 7 days in the fridge or up to a month in the freezer in an airtight container.

To reheat it, preheat the oven to 250 degrees F, place the sliced prime rib in a baking dish with a few tablespoons of beef broth, cover tightly with foil, and let it heat for about 10 minutes.

When you slice into that perfectly cooked prime rib and see the rosy, tender center, you’ll know all that love and patience were worth it. This recipe truly delivers every time — tender, juicy, flavorful, and worthy of any special occasion (or just a cozy Sunday dinner).

Pair it with your favorite sides, gather your people, and enjoy restaurant-worthy prime rib roast right in the comfort of your own kitchen. Once you try it, I promise — you’ll never make prime rib any other way.

More Decadent MAIN DISHES You Must Try:

• Korean Oven Braised Short Ribs
• Carolina Pulled Pork
• Authentic Italian Bolognese Sauce
• Oven Braised Short Ribs
• Smoked Prime Rib
• Oven Braised Beef Roast
• Herb Roasted Turkey Breast
• Smoked Tri Tip
• Easy Garlic Butter Steak
• All our MAIN DISH recipes!

Watch How to Make Prime Rib…

Country-style ribs in the Instant Pot? Total game changer. These come out tender, flavorful, and taste like they’ve been on the grill for hours—but they’re ready in under one hour! A bold, no-fuss BBQ rub adds all the depth, and one secret step will make you swear these came off real flames.

You don’t need a grill or a smoker. You just need this method…. oh, and maybe some napkins!

We have several rib recipes on the blog, like our Asian Sticky Slow Cooker Ribs or our Oven Braised Short Ribs, but this is our first country ribs recipe. I don’t know why it took us so long because we’ve been eating them for years, and they are so dang delish!

A typical meal in our house with these pork ribs would include our Best Baked Beans and something light like our Garden Balsamic Avocado Salad. My kids love having cornbread with the ribs, too, so sometimes I am nice and make that as well!

If you are looking for more Instant Pot recipes for making dinner in a hurry, you can find all our Instant Pot recipes here! Another one of our Instant Pot favorites is our super viral Award Winning Instant Pot Chili. And if you need a quick guide for cooking all your Instant Pot basics, you can find everything you need on our Instant Pot Cheat Sheet! Ok, I’ve gone off on an Instant Pot tangent…back to these juicy Instant Pot country-style ribs!

What Cut of Meat are Country-Style Ribs?

I hope you’re sitting down for this one, but country-style pork ribs aren’t even ribs. They are cuts of pork shoulder (aka pork butt) and is the same meat you use to make pulled pork and carnitas.

Are Country Style Ribs Beef or Pork?

Country-style ribs can be either beef or pork. It just depends on what you prefer. Beef will be quite a bit meatier. For this recipe, we prefer pork country-style ribs. We also prefer boneless over bone-in.

Why Should I Make Country Style Ribs?

They are easy on the wallet! You can often find country-style ribs for a fraction of the cost of baby back or spare ribs.  They also have great fat marbling which makes them extra tender and super flavorful.

Ingredients You’ll Need For Instant Pot Country Style Ribs

The dry rub builds a smoky-sweet base, the homemade BBQ sauce takes it up a notch, and the ribs soak in all that goodness under pressure for perfect, tender results.

Ingredients for the BBQ Rub:

• Kosher Salt: Helps tenderize the meat and enhances every flavor.
• Brown Sugar: Adds sweetness and helps the rub caramelize beautifully.
• Pepper: A little bite to balance the sweet.
• Garlic Powder: Brings bold, savory depth.
• Onion Powder: Layers in subtle sweetness and umami.
• Chili Powder: A mild heat with smoky undertones.
• Smoked Paprika: Adds some of that grilled flavor.
• Thyme: Adds earthy, herbaceous balance.
• Ground Cumin: Warm and slightly nutty.
• Nutmeg: Just a hint of warmth to round it out.

For the Homemade BBQ Sauce

• Ketchup: The tangy, tomato base that pulls everything together.
• Apple Cider Vinegar: Cuts through the richness with bright acidity.
• Honey: Natural sweetness and a touch of shine.
• Brown Sugar: Deep, caramel-like flavor.
• Smoked Paprika: Reinforces the smoky notes from the rub.
• Garlic Powder: Keeps the sauce savory and well-rounded.
• Honey Mustard: Adds a tangy zip!
• Worcestershire Sauce: Salty, umami-packed depth.
• Molasses: Sticky, rich, and slightly bitter for balance.
• Pepper: A final punch of warmth.

What You’ll Need for the Ribs:

• Oil: For searing the ribs and locking in flavor.
• Boneless Country-Style Pork Ribs: Meaty, tender, and perfect for pressure cooking.
• Apple Juice: Adds subtle sweetness and keeps the ribs moist as they cook.

The measurements for each ingredient can be found on the recipe card at the end of this post.

How to Cook Country Style Ribs in the Instant Pot

1. Rub: The first step to making these ribs is to set aside a little bit of our smoky BBQ rub and then rub each rib with it.
2. Brown: Next, you’ll want to brown each rib in the Instant Pot (set to sauté mode). Be sure to add a little oil to the Instant Pot first. If you don’t have the sauté setting, you can totally brown the ribs in a pan on the stove! Once they’re browned slightly, remove them to a plate and turn off sauté mode.
3. Pressure Cook: You’re pretty much done already! Add the apple juice and liquid smoke to the Instant Pot, then drop in the trivet (I linked my favorite one!). Place the ribs on top, seal the lid, and set the valve to seal. Cook on manual pressure–high for 32 minutes.
4. Release: Allow a 10-minute natural release, then carefully turn the valve to do a quick release.
5. Transfer: The ribs will be so tender they’ll be falling apart—use tongs to carefully transfer them to an aluminum foil-lined baking sheet.
6. Broil: Set your oven to broil and sprinkle more of that BBQ rub all over the ribs. This is the secret step that makes them taste like they just came off the grill! Broil for up to 3 minutes, just until they start to get crispy.
7. Serve: Serve them hot with a generous side of our favorite BBQ Sauce, and don’t be surprised if you’re adding country-style ribs to your weekly shopping list.

That’s it! This country style pork ribs recipe is life-changing! The instructions can be found in more detail in the recipe card at the end of this post!

Read more: Loved these country-style ribs? Make our BEST Pulled Pork Recipe next!

Should I Use a Trivet?

Yes, it helps keep the ribs from being boiled or sitting in fat that’s dripping and then sticking to the ribs.

What to Serve With Ribs

Now you’re all set with the perfect Instant Pot country-style ribs, but should you serve it? We’ve got your back!

• Southern Macaroni and Cheese
• Best Baked Beans
• Easy 7-Up Biscuits
• Herbed Focaccia Bread
• Best Mashed Potatoes
• Grilled Corn on the Cob
• Corn Avocado Tomato Salad
• Grilled Veggies with Pesto
• Roasted Garlic Veggies
• Grilled Pineapple
• The Best Potato Salad

Can You Cook Ribs from Frozen in the Instant Pot?

Yes, cooking frozen country pork-style ribs works quite well in the Instant Pot. The cooking time will stay the same, but the time the Instant Pot takes to come to pressure will take longer. The cooking time won’t start until the pot comes to pressure. Be sure to take that into account when you’re giving you kids a time to be home for dinner!

How Many Ribs Do I Need to Feed a Crowd?

Whether you are cooking for your family or for a larger crowd, you can plan on adults eating about 2 ribs per person. Our kids usually just eat one.

Can Country-Style Ribs Be Cooked in the Slow Cooker?

Yes, you can definitely cook country-style ribs in the slow cooker. Sometimes, a slow cooker meal just fits better into your schedule. I totally get that! Follow the same steps of coating the ribs in BBQ rub and browning them on the stove. Pour the apple juice and liquid smoke in the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. Follow the same instructions for broiling them after they are cooked.

How Long Will Country-Style Ribs Keep?

These ribs store beautifully and are perfect for meal prep or leftovers. Once cooked, let the ribs cool completely, then store them in an airtight container in the refrigerator for up to 4 days. They also freeze well! Just wrap tightly in foil or place in a freezer-safe bag or container and freeze for up to 2–3 months. Reheat in the oven or the microwave. For frozen ribs, thaw overnight in the fridge before reheating.

These country-style ribs are tender, juicy, and a quick and easy way to get dinner on the table in under an hour! Our whole family devours them, and they are a great meal to serve guests. They are rich in flavor and just good ol’ down-home comfort food!

More Ribs Recipes You Should Try:

• Traeger Smoked Ribs
• Smoky BBQ Instant Pot Ribs
• Braised Short Ribs in the Oven
• Sticky Instant Pot Bone-In Beef Short Ribs
• Asian Sticky Slow Cooker Ribs
• Mustard Carolina BBQ Sauce Instant Pot Beef Short Ribs
• Korean Oven Braised Short Ribs
• Easy BBQ Ribs
• Blackberry Hoisin BBQ Ribs

Watch How these Country Style Ribs are Made…

Experience the bold flavors of Mexico with this irresistible Mexican Street Corn recipe! Known as elote in Mexico, this sweet, tender corn is slathered in tangy Mexican crema, then topped with crumbled cotija cheese, fresh lime juice, a hint of chili powder, and a sprinkle of fresh cilantro. It’s the perfect balance of smoky, spicy, and savory in every bite!

Our kids no longer want butter on their corn, they want it Elote Mexican Street Corn style!! Slathered in creamy Mexican style sour cream called Crema, and sprinkled with salty cotija cheese and dashes of chili powder, this street cart version of corn on the cob is the ultimate way to enjoy your grilled sweet corn!!

This is not the typical mayonnaise and butter Mexican street corn that is found all over the web these days. This Elote is so delicious, you will forget about any other Mexican Street Corn recipe you have ever tried. Trust me!

What is Elote?

Elote, which which means “corn cob” in Spanish, is a street food you’ll find in certain parts of Mexican. It consists of grilled corn on the cob covered in mayo, cheese, and chili powder. It’s usually eaten right off the cob. 

I’m finding myself dreaming about our trip to Mexico and all the delicious food we ate while we were there! The elote was to die for! I seriously could have eaten it at every meal! And it’s so easy to make right at home.

Ingredients You’ll Need for Mexican Street Corn:

I’ve mentioned most of the ingredients you will need for this dish, but let’s look into them a little closer. Many of them might be out of your comfort zone, but no need to worry! I know that trying ingredients from other countries, especially if you don’t really cook, can seem a bit too adventurous, but I promise that these six ingredients are essential to the best elote you’ll ever have!

1. Fresh Sweet Corn on the Cob: Of course, summer is the peak time to grab the best corn on the cob, so head to the farmer’s market or just the grocery store and by as many as you can!
2. Mexican Crema: A slightly soured and thickened cream, milder and less thick than American sour cream. You will find it in the specialty cheese section or the Latino refrigerated section of your grocery store.
   • SUBSTITUTE: If you can’t find Mexican crema, you can use mayonnaise as a substitute.
3. Cotija Cheese: A hard, crumbly Mexican cheese. Cotija cheese is made mainly from cow’s milk and is quite salty. It resembles feta cheese. In fact, feta can be used as a substitute if you absolutely cannot find cotija, but try your hardest to find the cotija! It will also be in the specialty cheese section.
4. Chili Powder or Smoked Paprika: Traditional Mexican street corn uses chili powder, but we love the smoky flavor of smoked paprika too.
   • PRO TIP: Using smoked paprika is a great way to keep the heat levels low for people who don’t do spicy (like the kiddos…and me!).
5. Limes: Fresh lime juice is an absolute must!
6. Cilantro: Adds a pop of fresh flavor.

The measurements for each ingredient can be found in the recipe card at the end of the post.

Can I Use Canned or Frozen Corn?

Eating the corn on the cob is the traditional way for eating elote, so canned and frozen corn obviously aren’t going to work for that. However, we have you covered! We have a one skillet Mexican street corn and a sheet pan Mexican street corn will both get you that delicious elote flavor with corn kernels not on the cob. There are instructions in both posts for using frozen corn. We basically never use canned corn if possible…haha!

Make Easy Mexican Street Corn – Elote

Let’s start with the corn, of course! Head on over to our post on the best grilled corn recipe where we share all our secrets for the making perfect grilled corn every time. We also discuss how to pick good corn on the cob at the grocery store in that post. Follow everything in that post except for adding the salt and sugar at the end. You don’t need to add salt to this corn because the cotija is going to add all the saltiness you need.

How to Season Elote

The classic seasoning for elote is chili powder, but we have also found that we love it with smoked paprika. So maybe do a few cobs with each and see which one you prefer. You can sprinkle them on the corn with the cotija cheese and then squeeze fresh lime juice all over each corn on the cob. Top off each cob with some chopped fresh cilantro, then dig in!

Can I Make Mexican Street Corn Without a Grill?

It’s hard to get that char and smoky flavor that you get from the grill, but if grilling just isn’t an option, then you can cook the corn on the stovetop or oven. For both the stovetop and oven methods, I would boil the corn first with the husks removed to make sure it is cooked through. Then heat a cast iron skillet over medium-high heat and had a drizzle of oil to keep it from sticking and cook each corn on the cob rotating as the kernels start to char.

It will be a similar approach in the oven. Set the oven to broil and place the cobs on a baking sheet. Stick the baking sheet in the oven for a minute or two and rotate the cobs until charred on all sides. These are both good alternatives to achieving that grilled flavor without using a grill. Then proceed with the recipe as written to add all those yummy elote toppings!

Can You Reheat Corn on the Cob?

There are a few ways to reheat corn on the cob that will keep it juicy and tender. These instructions are for plain corn on the cob that hasn’t been topped with all the elote toppings.

• Microwave: Place the corn in a microwave safe dish and cover with a damp towel or plastic wrap. Set the timer for 10-20 second bursts and continue heating till corn is warm.
• Oven: Preheat oven to 350 degrees F. Add butter, 1 teaspoon of water, salt and pepper to the corn and wrap in foil. Place in the oven for 5-7 minutes.
• Boiling Water: Bring water to a boil. Add the corn and boil for 1-2 minutes.

How Long Does Elote Keep?

Fully prepared elote will last for up to 3 days in the refrigerator in an airtight container, but it is by the best when it is eaten fresh! It doesn’t freeze very well, so we don’t recommend that.

What to Eat with Elote Mexican Street Corn

I could make this elote Mexican street corn my whole meal, but most of you are probably going to want it as a side. So if you are looking for a main dish to go with it, here is a link to all our Mexican main dishes and a few of our favorites:

• Steak Fajitas
• Pork Carnitas
• Smothered Honey Lime Chicken Burritos
• Crock Pot Cafe Rio Copycat Chicken

Learn how to make authentic Mexican street corn, or elote, with this delicious recipe and instructional video. This popular street food is a must-try for Mexican food lovers!

More CORN RECIPES You Are Sure to Love:

• Classic Grilled Corn
• Elote Mexican Corn Pasta Salad
• Jalapeno Bacon Elote Mexican Grilled Corn Salad
• Cheesy Zucchini Corn Casserole
• Mexican Street Corn Salad
• Grilled Corn Avocado Tomato Salad
• All our SIDE DISHES here!

Watch How Mexican Street Corn is Made…

Looking for a crave-worthy recipe for a summer pasta salad? My creamy deviled egg filling creates the most luscious dressing that coats every bite of pasta in this simple Deviled Egg Pasta Salad.

Deviled egg pasta salad combines two side dish staples, the classic deviled egg and a traditional pasta salad to create the ultimate summer side dish for any BBQ or potluck. In fact, you may prefer this creamy deviled egg pasta salad over the old-fashioned appetizer after just one bite.

What Ingredients Do I Need to Make Deviled Egg Pasta Salad?

Remember that you’re essentially going to make deviled egg filling and use it as the dressing for this easy pasta salad recipe. You’ll need the standard deviled egg ingredients plus some pasta. Here a quick overview of everything you’ll need:

• Ditalini Pasta
• Hard Boiled Eggs
• Mayonnaise
• Dijon Mustard
• White Vinegar
• Sugar
• Salt
• Pepper
• Garlic Powder
• Smoked Paprika
• Green Onion
• Red Onion

Keep scrolling to the end of the post for all the measurements and details.

Why Shape of Pasta Should I Use?

I tested many different pasta shapes expecting macaroni to be the winner. I wanted something that would fit well with the shape of the egg as well as trap the dressing. Finally, I landed on ditalini because it’s the perfect size to match the chopped eggs and those little tubes hold onto the dressing so perfectly! Mini shells or orecchiette would also work great!

How to Make Deviled Egg Pasta Salad

Here are the quick and easy steps for the picnic side dish:

1. Cook the Pasta: This first step is crucial! You’ll want to cook the pasta just PAST al dente. You almost never hear someone say that for pasta, but for a pasta salad, you want the pasta a little more cooked. I’ll explain later. Drain the pasta and rinse it in cool water then place in the fridge to chill.
2. Prep the Eggs: When the hard boiled eggs have chilled, peel them and slice them in half. Remove the yolks and place them in a bowl. Chop the egg whites and set aside.
3. Make the Dressing: Add all the ingredients for the dressing to the bowl with the egg yolks and mash everything together with a fork to a smooth consistency.
4. Combine: Add the pasta, egg whites and dressing all to one bowl and toss to combine. Season with salt and pepper as needed.
5. Garnish: Sprinkle smoked paprika, diced red onions and green onions over the top and serve.

The complete recipe can be found in the recipe card at the end of the post.

Substitutions and Additions

If you want to add more crunch and flavor, you can add minced celery or pickles (or relish). Crumbled bacon would be a bold, amazing addition for a smoky punch. Other mix-in ideas could be pickled onions or even avocado!

Craving some heat? Add some minced jalapeño, substitute the dijon mustard with spicy brown mustard, or sprinkle a little bit of cayenne pepper over the top with the smoked paprika.

Not a mayo fan? We’ve got you covered! Use plain Greek yogurt instead! You’ll get great protein and the creaminess is still on point.

What to Eat with Summer Pasta Salad

It doesn’t matter if you’re craving chicken, beef, pork, burgers or anything in between, this deviled egg creamy pasta salad pairs brilliantly with any summer recipe. Here are a few of our favorites for summer:

• Smoked Brisket
• Killer Burger Sauce
• Smoked Chicken Breasts
• Easy Grilled Hot Dogs
• Grilled Flank Steak

Make our fabulous tomato cucumber salad for another easy summer side dish and then top the night off with a bowl of warm homemade peach crisp a la mode!

Can I Make Pasta Salad Ahead of Time?

This pasta salad recipe can be made up to 24 hours ahead of time but I wouldn’t go longer than that. It should also chill for 2-4 hours before serving for peak flavor and texture.

Storage Tips

Leftovers should be stored in an airtight container in the fridge, and they will keep for up to 4 days. I don’t recommend freezing leftovers for this recipe and the leftovers are best eaten cold.

This Deviled Egg Summer Pasta Salad is everything you love about classic deviled eggs, tossed with tender pasta and a creamy, tangy dressing that’s perfect for warm-weather gatherings. It’s rich, a little zippy from Dijon and vinegar, and packed with chopped eggs, a hint of smokiness, and just the right crunch from green onions. It’s the kind of nostalgic, crowd-pleasing side dish that disappears fast—so maybe double the batch!

More Summer Salad Recipes:

• Tomato Cucumber Salad
• Best Broccoli Salad
• Elote Grilled Mexican Corn Salad
• Easy Italian Pasta Salad
• Spinach Berry Salad
• Loaded Cowboy Salad

Watch our Video on How to Make Deviled Egg Pasta Salad

This Chocolate Zucchini Bundt Cake is rich, ultra-moist, and packed with deep chocolate flavor. You’d never guess it’s made with zucchini, but that’s the secret to its soft, tender crumb!

We always end up drowning in zucchini by mid-summer (anyone else feel personally attacked by their garden?), and this cake is the easiest, most delicious way to use it up. But let’s be clear: this isn’t your grandma’s bundt cake. We’re talking deep, dark chocolate, a generous handful of chocolate chips, and a glossy ganache that’s so good, you’ll want to lick the spoon.

Dark Chocolate Bundt Cake

Dark chocolate sounds intense, right? Like it’s going to be super rich and way more work. But thanks to dark chocolate cocoa powder. (which you can now find at most grocery stores! Target usually has the best price.) It’s shockingly easy to get that deep, decadent flavor without any extra hassle.

And the best part? It’s not overpowering. The shredded zucchini keeps the crumb moist and light, while the semi-sweet mini chocolate chips add just the right sweetness. You get a bold chocolate cake that’s actually balanced.

Can I Use Regular Cocoa Powder?

Absolutely. If you don’t have dark cocoa, regular unsweetened cocoa works just fine. Want to lean darker? Use dark chocolate chips or go all in with a bittersweet ganache. Honestly, whatever chocolate you’ve got—use it. This recipe is super forgiving, and your cake will still turn out delicious.

The Secret to a Moist Chocolate Zucchini Cake

Zucchini is the secret to a really moist bundt cake recipe, especially when it’s chocolate, as that can be extra dry when you use cocoa powder. It gives them so much delicious flavor, texture, and moisture!

Ingredients Needed for Zucchini Dark Chocolate Cake in a Bundt Pan

Below is everything you need to make this delicious bundt that just happens to have veggies hiding inside.

For the Cake

• Oil: Keeps the cake moist and tender.
• Sour cream: Adds richness and enhances the cake’s soft texture.
• White Sugar: Sweetens the cake and helps create a tender crumb.
• Brown sugar: Adds moisture and a hint of caramel flavor.
• Eggs: Bind the ingredients together and provide structure.
• Vanilla extract: Adds warm, aromatic flavor.
• All-purpose flour: The base that gives the cake its structure.
• Dark cocoa powder: Deepens the chocolate flavor and darkens the cake’s color.
• Baking powder: Helps the cake rise and become light and fluffy.
• Baking soda: Works with the buttermilk and zucchini for extra lift.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Buttermilk: Adds tang and tenderness to the crumb.
• Finely shredded zucchini: Keeps the cake extra moist without tasting like veggies.
• Mini semi-sweet chocolate chips: Distribute melty chocolate pockets throughout the cake.

For the Ganache Glaze

• Semi-sweet chocolate chips: The base of the rich, glossy ganache.
• Heavy cream: Makes the ganache smooth, pourable, and luscious.
• Mini chocolate chips (for garnish): Add a pretty, textural finish on top.

See the recipe card down below for measurements and detailed steps.

How to Prep Zucchini

Shred the zucchini using the fine side of a cheese grater. Trust me, the smaller shreds melt right into the cake for the best texture. A food processor works too if you’re in a rush, but it does mean one more thing to wash (worth it on a busy day, though). You’ll need about 3 cups, which usually means 3 small to medium zucchini. No need to peel them, just grate and go!

How to Make Dark Chocolate Bundt Cake

For the Cake

1. Preheat: Set the oven to 350°F. Spray a 12-cup Bundt pan with nonstick baking spray.
2. Beat: Using a hand mixer or stand mixer, mix the oil, sour cream, and sugars in a large bowl until creamy. Add the eggs and vanilla, and beat again.
3. Whisk: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4. Combine: Add the dry ingredients to the wet ingredients mixture alternately with the buttermilk and zucchini, mixing until everything is incorporated. Fold in the chocolate chips with a rubber spatula
5. Bake: Pour the batter into the prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean.
6. Cool: Let the cake rest in the pan for 15 minutes, then invert it onto a plate or wire rack and cool completely.

The Glaze

1. Heat: Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, then stir until melted and smooth.
2. Pour: Let the glaze cool for 5–10 minutes, then spoon it over the top of the cake. Sprinkle with mini chocolate chips and let it set. Store the cake in an airtight container.

Precise measurements and directions, see the recipe card below.

Do I Have to Peel the Zucchini for this Bundt Cake?

No, you don’t want to peel the zucchini for these chocolate chip zucchini bundt. Though it might seem like you need to, it actually gets absorbed into the batter because it’s not a super-thick skin. Don’t worry about peeling!

Can I Shred the Zucchini in Advance?

If you want to save some time later on, you can shred your zucchini in advance. Grate the zucchini and dry it on the counter, then place it in an air-tight container for up to 5 days before you’re ready to bake.

Freeze it!

In fact, you can even freeze shredded zucchini in a zip-top freezer bag. Just know that it will release more liquid, which means you’d better leave some of the liquid out when you go to bake with it.

What is the Best Bundt Pan to Use?

Hold up! Before you pour the batter, let’s talk pans. Because not all bundt pans are created equal!

Bundt Pan Size: Read This Before You Bake

Most recipes assume a 12-cup pan, but some pans are only 9-cup, and overflowing batter is not the drama you need today. I never remember to measure mine (relatable?), but this recipe fills a 10-cup pan nicely.

Which Pan to Buy

If I could redo it, I’d skip the dark pan. It browns the cake too fast. This Nordic Ware 12-cup Bundt pan is my go-to recommendation. Lighter in color = better rise and a more even bake. Plus, it works for small or big bundt cakes, which means fewer baking headaches.

Is Zucchini Good For You?

Zucchini is very good for you. It is packed with nutrients, including Vitamins C and A, potassium, folate, and fiber. I always feel a little better about a zucchini cake because instead of a lot of butter, you’re using some veggies.

How Long Will A Bundt Cake Keep?

Your bundt cake leftovers will stay fresh up to 5 days at room temperature if covered well. Use a cake carrier and wrap any exposed edges in plastic. In the fridge, it’ll last up to a week. To freeze, slice the cake, wrap pieces in plastic wrap, and put them in the freezer for up to 1 month. Thaw at room temp, then glaze just before serving.

(PS: If your cake carrier isn’t great, same. I returned mine and got this one with a handle. It’s way better.)

Cupcake and 9×13 Pan Instructions for This Bundt Cake Recipe

You can easily make this recipe into cupcakes or bake it in a 9×13-inch pan instead of a Bundt. For cupcakes, you’ll get about 12 to 15. Bake them for 15 to 20 minutes and check with a toothpick. If it comes out with wet batter, bake a few minutes longer.

For a 9×13, bake for about 30 to 35 minutes. The edges should look set, and a toothpick in the center should come out clean or with a few moist crumbs.

Chocolate Zucchini Bundt Cake like you’ve never had before! The zucchini makes it extra moist, and it’s loaded with chocolate chips and covered with luscious ganache! It’s a dark chocolate lover’s dream come true!

More Delicious Bundt Cake Recipes

• Lemon Bundt Cake
• Cinnamon Lemon Poppyseed Bundt Cake
• Pecan Apple Bundt Cake
• Brown Sugar Cinnamon Bundt Cake
• Pumpkin Apple Spice Bundt Cake

Watch How This Recipe is Made…

Smoked salmon is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or part of a main course. Learn how to smoke salmon at home with our easy-to-follow recipe and video tutorial below.

We start this recipe with a dry brine that loads the salmon fillets with flavor and prepares them to soak in all the smoky flavor. This is a hot-smoked salmon recipe made on a wood pellet smoker.

We have covered all our bases when it comes to salmon here on the blog. We have air fryer salmon, grilled salmon, baked salmon, salmon in a salad, salmon bowls and stuffed salmon. We have been working on a smoked salmon recipe for years, and we have finally nailed it!

Ingredients for Smoked Salmon

Aside from the salmon filets, you’ll need just a few ingredients for the dry brine rub and then a few ingredients for the seasoning mix you rub all over it before smoking it. Here is what you will need:

Dry Brine

• Kosher Salt: adds flavor
• Brown Sugar: adds sweetness and flavor
• Black Pepper: adds flavor and tiny bit of heat

Smoked Salmon

• Salmon Filets: You can get smaller individual filets or get one big filet and then slice it into servings afterward
• Dijon Mustard: adds flavor
• Butter: adds rich flavor and helps keep the salmon moist
• Brown Sugar: adds a little sweetness and helps caramelize the outside of the salmon
• Dill: I almost always prefer fresh herbs for recipes, but for this one, I prefer dried dill.
• Smoked Paprika: adds more smoky flavor
• Salt and Black Pepper: adds flavor
• Maple Syrup: used to baste the fillets as they smoke

The measurements for each ingredient can be found in the recipe card at the end of the post.

What is the Best Salmon for Smoking?

I always look for farm-raised salmon when it comes to smoking. They tend to have a higher fat content which helps them stay tender and flaky through the smoking process. King salmon is my go-to. Coho or Atlantic salmon is my backup. You want to avoid really lean salmon like sockeye salmon.

Why Brine Salmon

This brining process will eliminate some of the moisture from the inside of the fish while simultaneously infusing it with salt, which will help preserve the salmon and its moisture and help create a pellicle (see section below).

What is a Pellicle?

A pellicle is a thin layer of protein that forms on fish or poultry that keeps protein inside the salmon while helping the salmon take on the smoke. This process will allow smoke to better adhere to the surface of the meat during the smoking process.

How Long to Dry Brine Salmon Before Smoking?

Allow at least 20 minutes and up to 24 hours for the brining solution to penetrate the fish. Using small filets means that you can get away with 1-3 hours, but using whole filets that are 3-5 pounds will take longer.

Can You Dry Brine Salmon Too Long?

Unfortunately, yes, you can brine any meat, but especially fish for too long. Smoked salmon brine has a lot of salt in it, so leaving the fish in the fridge for longer than 48 hours will lead to an unbearably salty flavor and unsavory texture.

How to Smoke Salmon

Sometimes cooking salmon can seem a little overwhelming, but I swear it doesn’t need to be! I’m here to walk you through each step so that it turns out perfect every time. Here are the steps:

For the Brine

1. Mix: Add all the ingredients for the brine to a small bowl and stir to combine.
2. Wrap: Lay a piece of plastic wrap down on the counter and sprinkle the dry rub all over it. Lay the pieces of piece flesh side down on the dry rub and then wrap tightly in the plastic wrap.
3. Refrigerate: Place the wrapped salmon in the fridge and let it cure for 4-6 hours.
4. Rinse: Remove the salmon from the fridge, rinse of the dry brine and pat the fish dry with paper towels.
5. Rest: Place the fillets on a cooling rack skin side down and place it in the fridge overnight so that the pellicle can form.
   • PRO TIP: Be sure to put the fish on a wire rack! You want air to circulate well all around the fish.

For the Salmon

1. Combine: Add all the ingredients for the butter mixture into a small bowl and stir to combine.
2. Rub: Spread the mixture all over the flesh side of each salmon filet.
3. Preheat: Set your Traeger pellet smoker to 225 degrees F. Place the salmon on the grill grates of the smoker skin side down for 3-4 hours.
4. Baste: Using a pastry brush, baste the salmon after an hour with maple syrup. Baste another time or two as it finishes smoking.
5. Rest: When the internal temp reaches 145 degrees F, remove from the smoker and allow it to rest on a cooling rack for 5-10 minutes before serving.

The complete recipe can be found in the recipe card down below so keep scrolling for all the details. You can also save or print the recipe there.

What Temperature Should Salmon Be Cooked To?

The USDA recommends 145 degrees Fahrenheit. If you are concerned about food safety, then cook the meat to the recommended temperature. However, many cook salmon to an internal temperature no greater than 135 degrees because if you trust your sourcing and know it is of high quality you can cook the meat to medium.

What is the Best Wood for Smoking Salmon?

Apple, cherry and pecan wood pellets are great choices though I also love maple or a combination of woods.

How to Serve Smoked Salmon

Smoked salmon is great because it can be a main dish or a delicious appetizer or snack.

The classic way to serve smoked salmon is with thin crackers and cream cheese. You can also add elements like sliced onions, fresh herbs, or lemon wedges which really brightens up the dish.

Want a fun night with friends? Place the crackers, cream cheese, and smoked salmon on a cutting board, and let your family or guests enjoy building their own creation.

Storing and Reheating

Leftover salmon should be stored in an airtight container in the fridge. It will keep for up to 3 days.

You can eat salmon either cold or hot. I like to keep salmon cold and flake it into a salad for lunch. You can also reheat it, the best way is to use the oven. Place a wire cooling rack on a baking sheet and add a little water to the baking sheet. Place the salmon on top of the cooling rack and heat in the oven preheated to 325 degrees F for 5-10 minutes depending on the size of your fillets.

This easy smoked salmon recipe is a delicious and versatile dish that can be enjoyed on its own or incorporated into various recipes. Learn how to make your own smoked salmon at home with this easy and flavorful recipe. The combination of sweet and smoky is irresistible!

More Smoker Recipes You’ll Love

• Smoked Chicken Breasts
• Traeger Smoked Ribs
• Smoked Beef Brisket
• Smoked Chicken Thighs
• Dry Rub Smoked Chicken Wings
• Brazilian Smoked Tri Tip
• Smoked Whole Chicken

Now Watch How These Steps are Done…

Graham Canyon ice cream is a creamy graham cracker flavored ice cream with ribbons of graham cracker swirl and chunks of chocolate covered honeycomb bits. It is the best ice cream you’ll ever have!

Graham Canyon ice cream copycat is probably the greatest recipe copycat I’ve ever made and it works with both homemade and store-bought ice cream, though I will now, just as always, use Tillamook since it’s so easy.

Cade is insanely ice cream obsessed and since discovering Graham Canyon from the BYU Creamery or as Handel’s calls it, Graham Central Station, it has quickly risen to one of his most favorite flavors. Literally the most delicious ice cream ever and I think I’ve made every neighbor and friend in Davis County try it.

I decided I had to finally figure out a copycat version for Cade’s birthday this year. We used to be able to find graham canyon in a couple of different spots up here in Davis County, but I haven’t been able to find it in months. Since BYU is a little too far away for an ice cream run, I brought the BYU creamery into my kitchen! Best birthday ever for Cade this year!

Ingredients for Graham Canyon Ice Cream

I’m going to give you two different options for making this ice cream recipe – one completely from scratch and one that simplifies things by using store-bought ice cream that you transform into graham cracker ice cream. You can choose what you have time for. Here is everything you’ll need…

For the Homemade Ice Cream

• Heavy Cream: use heavy whipping cream for the creamiest texture
• Half and Half: combines with the cream for a smooth and creamy ice cream
• Sugar: adds sweetness
• Vanilla Extract: adds flavor
• Egg Yolks: adds richness and creaminess to the ice cream
• Graham Crackers: crushed into a fine powder

OR

• Tillamook French Vanilla Ice Cream: Tillamook has the best fat content and creaminess.

For the Graham Cracker Swirl

• Graham Crackers: crushed into fine powder
• Cinnamon: adds flavor
• Water: helps the swirl be ribbony and delicious
• Butter: adds rich flavor to the swirl and helps bind the swirl together
• Honey: adds natural sweetness
• Violet Crumble or Chuao Honeycomb Candy Bars: can be found at Walmart, Harmon’s, Trader Joe’s, World Market or Amazon

The measurements for all ingredients can be found in the recipe card at the end of the post.

What is Honeycomb Candy?

The honeycomb candy is going to be the hardest ingredient to find, but I’ve actually never had a problem finding it. I’m just not sure how widespread it is in other parts of the country.

Honeycomb candy is a crunchy and airy candy that has a caramel flavor. It is more popular in England, Canada and Australia than it is in the United States, but thank heavens we always have Amazon if needed. Though I’ve found it at Trader Joe’s, Harmon’s, and even at Walmart. Look for Violet Crumble, Chuao Honeycomb Bars or Cadbury Crunchie Bars.

It is also sometimes called sponge candy, seafoam candy, sponge toffee or hokey pokey. If you can’t find it at a grocery store, it’s actually not hard to make at home. I love the look of this honeycomb candy recipe. The texture looks perfect! You would just have to let it set and then break it into pieces and coat it in chocolate.

How to Make Graham Canyon Ice Cream

If you’re going to make the ice cream from scratch, I’ll walk you through each step, otherwise, grab a carton of Tillamook French vanilla and jump to the end of the instructions to assemble all the components.

For the Ice Cream from Scratch

1. Combine: Add the heavy cream, half and half, sugar and vanilla extract to a saucepan over medium-low heat.
2. Stir: Heat the mixture until bubbles form around the edges of the pan stirring occasionally.
3. Whisk: In a separate bowl, add the 6 egg yolks and whisk vigorously until pale yellow.
4. Temper the Eggs: When the cream mixture is starting to bubble around the edges, remove it from the heat, and remove a couple of tablespoons and slow add them to the egg yolks whisking constantly. Add a few more tablespoons of the hot cream mixture to the eggs to temper the eggs.
5. Combine: Place the saucepan back onto the stove over medium-low heat and slowly whisk in the egg and cream mixture until well combined.
6. Thicken: Heat the mixture stirring constantly until thickened.
   • PRO TIP: You should be able to dip the back of a spoon into the mixture and the cream should coat the back of the spoon. You can test this by dragging your finger through the cream on the back of the spoon and if it leaves a trail you’re done. Don’t cook hotter than 160 degrees.
7. Chill: Remove the saucepan from the heat and chill in the refrigerator. This will take several hours or can be overnight.
8. Freeze: Once the ice cream base is chilled, use your ice cream maker to freeze it according to instructions for your machine. You want to use a 4-5 quart ice cream maker.
9. Add: As the ice cream is almost done churning, add the graham cracker crumbs and the chocolate honeycomb pieces and stir them in.
10. Layer: Transfer the ice cream to a freezer-safe container (I like to use a bread loaf pan) a few scoops at a time. Then pour a layer of the graham cracker swirl (see next section). Top with a few more scoops of ice cream and add another layer of the swirl. Repeat these steps until the ice cream and graham cracker swirl are all in the container.
11. Freeze: Place in the freezer for at least 4 hours before serving.

Store-Bought Ice Cream

1. Mix: Remove the French vanilla ice cream from the carton and place it in the bowl of a stand mixer. Add the crushed graham crackers and mix to combine.
2. Add: Sprinkle in the chocolate bits and slowly mix them in either by hand or on low speed so they don’t break apart.
3. Layer: Scoop some of the ice cream into a freezer-safe container, then add a layer of the graham cracker swirl. Add another layer of ice cream followed by more graham cracker swirl. Continue these steps until all the ice cream and swirl has been added.
4. Freeze: Let the ice cream refreeze for a few hours before serving.

For the Graham Cracker Swirl

1. Pulse: Add the graham crackers and cinnamon to a blender (or food processor) and pulse until a fine powder.
2. Blend: Add 1 tablespoon of water and blend until combined and the crumbs become like wet sand.
3. Combine: Add the melted butter and honey and blend again until combined. Add more water if needed to get a thick but pourable consistency.

The complete recipe can be found in the recipe card at the end of the post with all the instructions in full detail.

Substitutions and Variations

If you have a hard time finding the honeycomb candy, Heath bits would be a great substitute. Buncha Crunch would also be a good substitute to get the right texture, but neither of these options will give you that signature honeycomb candy flavor.

Mini chocolate chips could also be used as a substitute if you just want that touch of chocolate and texture in the ice cream. It won’t be a true Graham Canyon copycat though.

I haven’t tried this, but I have a strong feeling that it would taste amazing, drizzle some caramel over the top for some extra indulgence.

My Favorite Brand of Graham Crackers

When it comes to graham crackers, they are not all created equal imho. If you’re aiming for that undeniable Graham Central Station ice cream flavor, then Honey Maid graham crackers are the only way to go. Honestly, you could use any graham cracker you want, but for the best flavor, it’s gotta be Honey Maid.

Storage Tips

Store in an airtight container that is freezer-safe. It will keep for up to 1 month in the freezer. We’ve never had any leftovers last longer than that, but it still tasted perfect! This is a great make ahead dessert recipe that will have your family and guests begging for the recipe!

Live far away from Provo, UT? Or never even heard of Provo, UT? Don’t fret my friends, we are bringing the best BYU creamery ice cream flavor right to your freezer! Graham canyon ice cream is a flavor you never knew you needed in your life! Are you ready to taste your new favorite ice cream?

More Copycat Recipes to Try:

• Levain Bakery Chocolate Chip Cookies
• Waffle Love Liege Waffles
• Chili’s Molten Lava Cakes
• Costco Crumb Pumpkin Muffins
• Lofthouse Sugar Cookies
• White Chocolate Raspberry Cookies
• BYU Mint Brownies

Watch How This Recipe is Made…

Everybody loves brownies! Am I right?! These homemade box brownies are fudgy and chewy with that crackling on top that just screams brownie. I’ve been working on this recipe for a while and I’ve finally nailed it!

Brownies, ugh, the nightmare of homemade brownies! They are so tricky to get just right! Our oven is not cooking evenly which I can manage 90% of the time but brownies are really tricky. Add on top that I’m obsessed with a crinkle top and these brownies have taken years to develop! They are Cade’s favorite dessert next to or equal to ice cream so the need to find perfection was big! And these are perfection!

These brownies are easy and fudgy and made totally from scratch! I’m not going to lie, the Ghirardelli brownies boxed mix that you can buy at Costco are my go-to when I’m in a rush, but this homemade brownie recipe rivals those Ghirardelli box brownies! There’s just something about homemade that feels and tastes so much better!

Ingredients for Homemade Box Brownies

There are some ingredients that are an absolute must for the best brownies. For a crinkle top and best flavor you have to use cocoa powder and chopped chocolate or chocolate chips. You also must use oil and butter. Here is a complete list of everything you need:

• Butter: use unsalted butter to control the salt in the brownies and you want it melted to get the right texture and the crackly shiny top on the brownies
• Vegetable Oil: helps the brownies be moist and fudgy
• Sugar: adds sweetness and balances the bitterness of the cocoa powder
• Brown Sugar: adds more sweetness and richness in flavor
• Unsweetened Cocoa Powder: adds all the chocolate flavor
• Eggs: adds structure to the brownies
• Vanilla Extract: adds flavor
• Espresso Powder: found in the baking section and is used to enhance the chocolate flavor. It can be skipped if you absolutely cannot find it or substitute with instant coffee.
• Salt: enhances all the flavors
• Flour: just regular all-purpose flour is all you need
• Semi-Sweet Chocolate Chips: adds texture and more chocolate flavor

The measurements for all these ingredients can be found in the recipe card at the end of the post.

How to Make Box Brownies at Home

These fudgy brownies are made in just about 30 minutes and they taste even better than your favorite boxed brownies. Here are the steps for making them:

1. Prep: Preheat the oven to 350 degrees F and line a 9×9 baking pan with foil (or parchment paper) and then cooking spray.
2. Stir: Combine the melted butter, oil, sugar, and cocoa powder in a large mixing bowl and stir with a wooden spoon until well combine and shiny.
3. Whisk: In a small bowl, add the eggs and whisk until pale yellow. Add in the vanilla, espresso powder and salt. Add to chocolate mixture.
4. Mix: Add the flour to the large mixing bowl and mix until almost combined and then fold in the chocolate chips
5. Bake: Spread the batter into the prepared pan and bake for 21-25 minutes. You want the brownies to look glossy around the edges and a toothpick should come out clean.
6. Cool: Let the brownies cool completely before cutting them.

Keep scrolling down to the recipe card for all the details. You can also print or save the recipe there.

Tips for the Best Homemade Brownies

I mentioned that it is tricky to get the homemade brownies just right, and through all my many trials and errors, I have found a few tips for having the most success…

Brownies: Slam the pan on the counter to remove air bubbles, the opposite of being gentle with a cake.

Don’t overbake! Check the brownies after 21 minutes of baking.

How to Know if Brownies are Done: Insert a toothpick in between the center and the edge of the brownies. If it emerges with batter on it, you know the brownies need more time. But if it comes out with moist crumbs, and the center doesn’t totally look set, they are probably good to go! Brownies will continue to cook as they cool, so pulling them out now is the key to perfect brownies.

Don’t over mix the batter: Only stir until streaks of flour remain and then fold in the chocolate chips and stop mixing.

Cool it: This goes against everything I believe in because a warm brownie topped with ice cream, but homemade brownies should be cooled completely before slicing.

What Type of Pan Should Be Used for Brownies?

The best pan for baking brownies is a light metal pan. Metal gets hot quickly and cools quickly which makes it ideal for making baked goods. So if you have one, go with a light metal pan (not dark) over a glass or ceramic pan.

How to Cut Brownies

Absolutely use this plastic knife!! Using a plastic knife will change your brownies as they won’t tear apart! It is nonstick and makes clean cuts.

Can I Double This Recipe?

Yes, this recipe doubles very easily to a 9×13 pan! I like to make a double batch and then freeze them or taken them to neighbors.

How to Store Brownies

Brownies should be stored in an airtight container at room temperature and they will keep for 3 days. If you want them to last a little longer, store them in the refrigerator. There they will keep for 5 days.

Brownies also freeze extremely well. Let them cool completely and then wrap thoroughly in plastic wrap. Place the wrapped brownies in an airtight container in the freezer for up to 3 months. Let them thaw at room temperature for an hour or so before eating.

Are you fan of the corner, edge or middle of the brownies? I can’t choose! It depends on the moment, but I do love a good crispy edge paired with a chewy middle. So scrumptious!

Make perfectly chewy and chocolatey brownies from scratch with this easy recipe. Let us show you how to satisfy your sweet tooth with these mouthwatering homemade box brownies.

More Brownie Recipes to Try:

• Brownie Batter Dip
• Blackberry Cheesecake Brownies
• Hot Cocoa Mug Brownie
• Ina Garten’s Brownies
• Caramel Brownies
• Mint Brownies

Add some tropical flavor and a spicy kick to your next burger with this delicious and saucy pineapple jalapeño turkey burgers. Perfect for summer cookouts or anytime you’re in the mood for a unique and tasty twist on a classic dish.

We had a bunch of family in town a couple weeks back and I was trying to think up something quick and easy to have for dinner. Instantly BBQ came to mind because you can just throw it all on the grill and sides are always easy. I’m not a huge hamburger fan so I changed things up and made them sweet, spicy and saucy.

I loved the juiciness that the Mar A Lago turkey burgers recipe had because of the fruit in it so I threw pineapple into this one. The preserves give it a little heat and sweetness which even our youngest loved. The burgers stay really moist and when you bite into them you get a little sweet and tang from the sauce.

Ingredients for Pineapple Jalapeño Turkey Burgers

These burgers are sweet and tangy and I crave them all summer long! Here is everything you will need:

Burgers

• Ground Turkey: don’t go too lean or the burgers will be crumbly and dry
• Salt and Pepper: adds flavor to the meat
• Hamburger Buns: We prefer brioche for the best flavor and texture.
• Toppings: Havarti Cheese, Lettuce, Tomato Slices and Red Onion Slices

Sauce

• Pineapple Jalapeño Preserves: We love Kelly’s brand, but any brand you can find should work great.
• Spices: Cinnamon, Nutmeg and Ginger
• Lemon Juice: adds acidity to the sauce
• Soy Sauce: adds flavor

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Pineapple Jalapeño Turkey Burgers

We have found that chilling the turkey burger patties after they are formed makes all the difference, so be sure to plan that into your prep time. Here are the steps:

1. Form the Patties: Divide the ground turkey into 4 equal balls and form into patties and cover both sides in salt and pepper.
2. Refrigerate: Place the patties in a plate, cover with plastic wrap and refrigerate for an hour.
3. Make Sauce: While the turkey patties are chilling, make the sauce by adding all the ingredients to a small bowl and whisking everything until well combined.
4. Grill: Heat the grill to medium-high heat, and grill the patties for 6-8 minutes on each side. Only flip them once and don’t press them.
5. Stir: Add all the ingredients for the sauce to a sauce pan and whisk together
6. Assemble: Top each patty with a slice of Havarti cheese and close the lid for a minute or two while the cheese melts. Remove from the grill and place the patties on the buns. Spread sauce all over the top bun, add the lettuce, tomato and onions and top bun.

The complete recipe can be found in the recipe card at the end of the post.

What to Serve with Jalapeno Turkey Burgers

It is time to bust out all the typical burger side dishes! Here are a few of our favorites:

• Grilled Corn on the Cob
• French Fries
• Broccoli Salad
• Fruit Salad

Of course, you can grab a few bags of your favorite chips and slice up a watermelon if you want to keep it extra simple! Some homemade strawberry ice cream would finish off the meal perfectly too!

Variations

Burgers are so easy to customize to your own liking! For this recipe, you can swap the cheese…pepper jack cheese would be super good! Or change up the toppings…add avocado, a fried egg, or pickled jalapenos for an extra kick.

If you need to make this in the middle of winter and don’t want to grill, it can be cooked on the stove top in a grill pan or cast iron skillet.

Is Ground Turkey Healthier Than Beef?

Ground turkey can be healthier than beef. However, it really depends on the lean meat to fatty meat ratio that you find in the ground turkey or beef that you purchase.

Light meat turkey will always be leaner than dark meat turkey. Extra lean ground beef has about the same fat content as ground turkey. Lean ground turkey can be quite dry so take that into consideration as well!

Why Do Ground Meat Patties Fall Apart?

Ground meat that is not really cold will fall apart easily. After you form your patties, put them in the refrigerator to cool completely.

Also, do not keep flipping them. To keep patties from falling apart, cook halfway, flip and finish cooking.

Storage Tips

Once a turkey burger is completely assembled, it won’t keep very well. If you want to store just the patties, store them in an airtight container in the fridge. They will keep for up to 5 days. You can reheat them in the microwave or in a skillet on the stovetop. Assemble the burgers with all the toppings fresh.

If you have leftover sauce, it will keep for up to 2 weeks.

Spice up your next BBQ with this delicious Pineapple Jalapeño Turkey Burger recipe! Featuring a perfect blend of sweet and spicy flavors, this recipe is sure to be a hit at your next cookout.

More Summer Grilling Recipes to Try:

• Grilled Flank Steak
• Honey Lemon Basil Grilled Chicken
• Best Steak Marinade
• Maple Mustard Apple Chicken Burgers
• Mexican Grilled Chicken
• Grilled Baby Back Ribs