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Creamy Broccoli Cauliflower Salad

Creamy and delicious, this broccoli cauliflower salad is loaded with flavors and textures. Raw broccoli and cauliflower florets are combined with walnuts, cranberries, bacon and cheese before being tossed in a creamy slaw dressing. Simple and easy to make, this flavorful side is perfect for any meal.

Broccoli and cauliflower salad in a white bowl.

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.

Pack in lots of fresh veggies in the most delicious way in the form of this broccoli and cauliflower salad recipe.

Ready to serve in minutes, this last-minute side dish is full of flavors and textures. Tossed in a creamy mayo dressing, crunchy walnuts, tangy red onion, sweet cranberries, and salty crispy bacon make this a winner.

This is a great all-year-round slaw-like salad, that will pair great with all of your favorite mains. This salad is also perfect for meal prep.

Be sure to try my Kale and Broccoli Salad and Broccoli Rice Casserole too!

How to make broccoli and cauliflower salad

  • Gather your ingredients.
Ingredients to make the salad.
  • Combine broccoli, cauliflower, walnuts, red onion, cheese, cooked bacon, and cranberries in a large bowl. Set aside.
The salad ingredients in a large bowl.
  • In another bowl, add mayonnaise, white vinegar, sugar, salt and pepper and stir to combine.
The dressing ingredients mixed together.
  • Pour dressing over salad ingredients and toss, ensuring all pieces of the salad are covered in the dressing. Serve and enjoy.
Overhead shot of broccoli cauliflower salad in a white bowl.

Can you make it ahead of time?

This is a great last-minute salad, but it's also great to make ahead of time too, so it's a great addition if you are planning a big feast. Once made, keep the salad covered and refrigerated, and it will keep well for 3 to 4 days. Make up a big batch and enjoy it throughout the week. Because the dressing is mayonnaise-based, don't keep the salad at room temperature for more than a couple of hours.

Do you have to cook the cauliflower and broccoli?

This is a raw salad, and there's no cooking involved! The uncooked broccoli and cauliflower add a great crunchy texture. If you prefer, you can steam the cauliflower and broccoli florets to soften them a little, but be sure to let them dry or the dressing will get very watery.

It's best to use fresh rather than frozen vegetables, as these can contain a lot of water.

What do you serve it with?

This broccoli and cauliflower salad recipe is great to serve with your favorite weeknight meals. It works great with chicken, fish and meat, or use it to bulk up a leafy salad. Try it with:

Close up of the broccoli and cauliflower salad.

Recipe Notes and Tips

  • You’ll want the broccoli and cauliflower to be cut into small florets. I break each full sized florets into smaller pieces.
  • Make this salad vegetarian by omitting the bacon. You can make it plant based by using a vegan mayonnaise.
  • Once made, keep covered and refrigerated til ready to serve.

More Salad Recipes

Broccoli and cauliflower salad in a white bowl.
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Creamy Broccoli Cauliflower Salad

Creamy and delicious, this broccoli cauliflower salad is loaded with flavor and texture. Simple and easy to make, this is one flavorful side.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Keyword: broccoli salad with cauliflower, cauliflower salad, creamy broccoli salad
Servings: 8 servings
Calories: 361kcal
Author: Tanya

Ingredients

  • 3 cups small broccoli florets
  • 3 cups small cauliflower florets
  • ½ cup toasted walnuts
  • ½ cup chopped red onion
  • ½ cup cheddar jack cheese
  • ½ cup cooked chopped bacon
  • ½ cup dried cranberries

Dressing:

  • 1 cup mayonnaise
  • ¼ cup white vinegar
  • 2 Tablespoons granulated sugar
  • Salt and pepper to taste

Instructions

  • Combine broccoli, cauliflower, walnuts, red onion, cheese, cooked bacon, and cranberries in a large bowl. Set aside.
  • In another bowl, add mayonnaise, white vinegar, sugar, salt and pepper and stir to combine.
  • Pour dressing over salad ingredients and toss, ensuring all pieces of the salad are covered in the dressing. Serve and enjoy.

Notes

  • You’ll want the broccoli and cauliflower to be cut into small florets. I break each full sized florets into smaller pieces.
  • Make this salad vegetarian by omitting the bacon. You can make it plant based by using a vegan mayonnaise.
  • Once made, keep covered and refrigerated til ready to serve.

Nutrition

Calories: 361kcal | Carbohydrates: 16g | Protein: 7g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 370mg | Potassium: 318mg | Fiber: 3g | Sugar: 10g | Vitamin A: 306IU | Vitamin C: 49mg | Calcium: 89mg | Iron: 1mg

by 12 Comments

Honey Whole Wheat Dinner Rolls

Mix up your bread side game with this delicious homemade honey whole wheat dinner rolls. Perfectly fluffy with an amazing depth of flavor, these slightly sweet rolls are the perfect accompaniment to any meal.

Three honey whole wheat dinner rolls on a white plate.

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.

If you are in the mood for some baking, you have got to try these yummy homemade honey whole wheat dinner rolls! They are seriously good!

Whether you are a novice baker or a seasoned pro, these tried and tested dinner rolls are not going to disappoint!

Made with whole wheat flour, they have a robust flavor whilst remaining light and airy, and honey naturally sweetens them for a subtle but distinctive bite.

Be sure to try my Vegan Dinner Rolls too!

How to make honey whole wheat dinner rolls

  • Gather your ingredients.
Ingredients to make the recipe.
  • Add water, yeast, and 1 teaspoon of granulated sugar to a small measuring cup. Stir and set aside for 10 minutes, until the yeast has bloomed.
Two photos of the yeast activating.
  • Add whole wheat flour, bread flour, 1 teaspoon granulated sugar, and salt in the bowl of a stand mixer. Mix until combined. Add yeast mixture, milk, honey, and 3 Tablespoons of softened butter and mix until combined.
The bread dough during mixing.
  • Switch to the dough hook and knead on low speed for 7-8 minutes. The dough should be slightly sticky.
The dough once it is kneaded.
  • Remove dough from mixing bowl and place on lightly floured surface and knead 2-3 times, until it forms a round ball.
  • Place in a greased bowl, cover, and allow it to proof in a warm area until it’s almost double in size, about 2-3 hours.
The dough before and after rising.
  • Meanwhile, grease a 13x9 baking dish and set aside. Preheat the oven to 375 degrees Fahrenheit.
  • Place dough on lightly floured surface and cut dough into 16 pieces. Roll each piece into a roll.
Making the dough into rolls.
  • Place in a greased baking dish. Cover and allow to rise again for 45 minutes - 1 hour.
Two photos before and after the bread rolls have risen.
  • Bake in a preheated oven for 25-30 minutes, until golden brown on the top. Remove from the oven and brush the top of the rolls with remaining butter.
Baked honey whole wheat dinner rolls in a glass baking dish.

How long do they keep?

Once you have baked your dinner rolls, let them cool completely before storing in an airtight container. They will keep well for 5 to 7 days at room temperature. You can enjoy them as is, or warm them up quickly in the oven for a couple of minutes at 360F.

Can you freeze them?

Yes! These dinner rolls are perfect for he freezer. This recipe makes enough for 16 rolls, so if you aren't going to get through all of them, freeze them for later use.

Let the baked rolls cool, then wrap them individually in foil and place in a bag to protect them from freezer burn. They will keep well for up to a month and can be defrosted at room temperature.

What so you serve them with?

These honey whole wheat dinner rolls are a great accompaniment to any meal. They are perfect to serve up at big family feasts like Christmas and Thanksgiving, or make up a big batch to enjoy with soups and stews in the week. Try them with:

A hand holding a baked dinner roll.

Recipe Notes and Tips

  • Doughs made with whole wheat flour take longer to proof, hence the 2-3 hour proofing time. I proof my dough in my oven on the bread proof setting, which maintains a temperature of 90F.
  • If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes.
  • Let cool completely before storing.
Close up of baked honey whole wheat dinner rolls.

More Bread Recipes

Three honey whole wheat dinner rolls on a white plate.
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4.75 from 4 votes

Honey Whole Wheat Dinner Rolls

Mix up your bread side game with this delicious homemade honey whole wheat dinner rolls. Perfectly fluffy with an amazing depth of flavor, these slightly sweet rolls are the perfect accompaniment to any meal.
Prep Time25 minutes
Cook Time25 minutes
Rising time3 hours
Total Time3 hours 50 minutes
Course: Side Dish
Cuisine: American
Keyword: homemade whole wheat dinner rolls, honey dinner rolls, how to make honey wheat rolls
Servings: 16 rolls
Calories: 164kcal
Author: Tanya

Ingredients

  • ¼ cup warm water 100F-110F degrees
  • 2 ¼ teaspoons active dry yeast
  • 2 teaspoons granulated sugar separated
  • 2 cups whole wheat flour 250g
  • 1 ¾ cups bread flour 218g
  • 2 teaspoons salt
  • 1 cup milk
  • ⅓ cup honey
  • 4 Tablespoons unsalted butter softened (separated)

Instructions

  • Add water, yeast, and 1 teaspoon of granulated sugar to a small measuring cup. Stir and set aside for 10 minutes, until the yeast has bloomed.
  • Add whole wheat flour, bread flour, 1 teaspoon granulated sugar, and salt in the bowl of a stand mixer. Mix until combined. Add yeast mixture, milk, honey, and 3 Tablespoons of softened butter and mix until combined. Switch to the dough hook and knead on low speed for 7-8 minutes. The dough should be slightly sticky.
  • Remove dough from mixing bowl and place on lightly floured surface and knead 2-3 times, until it forms a round ball.
  • Place in a greased bowl, cover, and allow it to proof in a warm area until it’s almost double in size, about 2-3 hours.
  • Meanwhile, grease a 13x9 baking dish and set aside. Preheat the oven to 375 degrees Fahrenheit.
  • Place dough on lightly floured surface and cut dough into 16 pieces. Roll each piece into a roll and place in a greased baking dish. Cover and allow to rise again for 45 minutes - 1 hour.
  • Bake in a preheated oven for 25-30 minutes, until golden brown on the top. Remove from the oven and brush the top of the rolls with remaining butter.

Notes

  • Doughs made with whole wheat flour take longer to proof, hence the 2-3 hour proofing time. I proof my dough in my oven on the bread proof setting, which maintains a temperature of 90 degrees fahrenheit.
  • If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes.
  • Let cool completely before storing.

Nutrition

Calories: 164kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 300mg | Potassium: 109mg | Fiber: 2g | Sugar: 7g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

by 10 Comments

Southern Pinto Bean Pie

This old-fashioned sweet pinto bean pie is the perfect dessert for fall. Quick and easy to make, it's a wonderful alternative to your Thanksgiving pumpkin pie, and dare I say it, even tastier!

A slice of pinto bean pie served on a white plate.

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 might sound a bit strange at first, but trust me, this old-fashioned Southern pinto bean pie is all kinds of delicious! My father-in-law grew up eating this pie and requested I give it a try. I must say, this pie got two thumbs up from my family.

This sweet pie is creamy and rich, and the spices of nutmeg, cinnamon, and molasses make it a great alternative to your usual pumpkin or sweet potato pie. It's also a long way from a savory pinto bean recipe, but this pie is sweet and delicious.

Simple and quick to make, just mix the filling ingredients together and pour into a pie crust and bake, this is a great make-ahead Fall dessert that everyone will fall in love with!

Be sure to try my Red Velvet Cheesecake and Blueberry Biscuits too!

How to make pinto bean pie

  • Gather your ingredients and preheat your oven to 375 degrees Fahrenheit.
Ingredients to make the recipe.
  • Add pinto beans, evaporated milk, white sugar, brown sugar, eggs, molasses, butter, cinnamon, nutmeg, and salt to a blender.
Ingredients in a blender.
  • Blend until smooth, about 40 seconds.
The ingredients blended together.
  • Pour into the pie shell.
The filling poured into the pie crust.
  • Bake in a preheated oven for 35-40 minutes, until the pie is set in the middle.
  • Remove pie from the oven and let it cool for about 1 hour.
  • Serve and enjoy.
A baked pinto bean pie on a cooling rack.

How long does it keep?

Once you have made your pinto bean pie, it's important to let it cool at room temperature for at least an hour, after this time you can either serve it or store it. To store, place it into an airtight container, or cover it with plastic wrap and foil and keep it in the fridge. It will keep well for up to 4 days but is best enjoyed in the first two.

Can you freeze it?

Yes, this sweet pie freezes really well, so make up a couple! Once it is completely cooled, wrap it in foil and place it in a freezer bag or container. It will keep well for up to 6 months. Thaw it in the fridge overnight to serve.

Can you use other types of beans?

This Southern dessert uses pinto beans which have a mild flavor, so that the spices used really stand out. In a pinch, you can use navy beans or Great Northern beans. This recipe uses canned beans for ease and convenience, but you can also use dried beans and cook them before mixing with the other ingredients.

A pinto bean pie with slices cut out of it.

Recipe Notes and Tips

  • You can use 1 ½ cups of cooked pinto beans that have been cooked in salted water.
  • If using canned beans, drain and rinse them well before blending with the other ingredients.
  • To make this recipe extra easy, I used a pre-made pie crust. My Homemade Pie Crust is also ideal if you fancy a bit of baking!
  • Let the pinto bean pie cool for at least an hour before cutting and serving.

More Pie Recipes

A slice of pinto bean pie served on a white plate.
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4.67 from 18 votes

Southern Pinto Bean Pie

This old-fashioned sweet pinto bean pie is the perfect dessert for fall. Quick and easy to make, it’s a wonderful alternative to your Thanksgiving pumpkin pie, and dare I say it, even tastier!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: easy bean pie, sweet bean pie, vinatage pinto bean pie recipe
Servings: 12 servings
Calories: 215kcal
Author: Tanya

Ingredients

  • 15.5 oz can pinto beans rinsed and drained
  • ¾ cup evaporated milk
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 2 large eggs lightly beaten
  • 2 Tablespoons unsalted butter melted
  • 1 Tablespoon molasses
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 9 inch prepared pie crust

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Add pinto beans, evaporated milk, white sugar, brown sugar, eggs, molasses, butter, cinnamon, nutmeg, and salt to a blender and blend until smooth, about 40 seconds.
  • Pour into the pie shell and bake in a preheated oven for 35-40 minutes, until the pie is set in the middle.
  • Remove pie from the oven and let it cool for about 1 hour.
  • Serve and enjoy.

Notes

  • You can use 1 ½ cups of cooked pinto beans that have been cooked in salted water.
  • If using canned beans, drain and rinse them well before blending with the other ingredients.
  • To make this recipe extra easy, I used a pre-made pie crust. My Homemade Pie Crust is also ideal if you fancy a bit of baking!
  • Let the pinto bean pie cool for at least an hour before cutting and serving.

Nutrition

Calories: 215kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 234mg | Potassium: 205mg | Fiber: 2g | Sugar: 20g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

by 2 Comments

Cream Cheese Stuffed Mushrooms

If you are looking for a tasty crowd pleasing appetizer, these cream cheese stuffed mushrooms tick all the right boxes. Full of flavor, these baked stuffed mushrooms are the perfect vegetarian finger food!

Baked cream cheese stuffed mushrooms garnished with fresh parsley.

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.

When we are entertaining, more often than not, these cream cheese stuffed mushrooms will make an appearance. Super easy to make, they can be prepped ahead of time too, so they are perfect for a fuss free bite.

Creamy and cheesy, these vegetarian stuffed mushrooms are always a hit. Italian breadcrumbs add some great texture and flavor to each bite, and the baked mushrooms come out so juicy.

Be sure to try my Air Fryer Fried Mushrooms and Slow Cooker Garlic Herb Mushrooms too!

How to make cream cheese stuffed mushrooms

  • Preheat oven to 400F. Carefully remove the stems from the mushrooms. Place the mushrooms on a baking sheet. Chop the mushroom stems.
  • Heat the olive oil and butter in a pan over medium/high heat. Add the mushroom stems, garlic cloves and onions. Saute for 2-3 minutes, stirring frequently. 
Onions, garlic and mushroom stems in a skillet.
  • Remove the mushroom and onion mixture from the pan and place it in a bowl with the remaining ingredients. Mix until combined.
The filling ingredients mixed together in a bowl.
  • Place a spoonful of the cream cheese mixture in each mushroom.
The mushrooms stuffed with the cream cheese filling.
  • Bake for 20 minutes or until the mushrooms are golden brown.
Close up of baked cream cheese stuffed mushrooms.

How do you prep the mushrooms?

You need to clean the mushrooms to remove any loose dirt. If you prefer to rinse them under running water, make sure to fully dry them before proceeding with the recipe. Or you can simply wipe them with a damp cloth. If you like, you can also peel away the outer skins. Carefully remove the stems by pulling and bending them a little.

Can you make them ahead of time?

This is a great dish that you can prep ahead of time, so all you have to do is pop them into the oven when you are ready to serve. You can make the filling and stuff the mushrooms, then keep them covered in the fridge for up to 24 hours.

If you have any leftovers, they will keep well for around 3 days, and can be reheated in the oven at 360F for 5 to 10 minutes to warm them through to serve.

You can also freeze them. You can freeze them uncooked, though you'll get better results freezing once cooked as they'll absorb less moisture. Let them cool and freeze solid on a baking sheet before storing them in an container or freezer bag. You can reheat them from frozen at 360F for around 15 to 20 minutes.

What are the best mushrooms to use?

I used white cremini mushrooms for this recipe, and baby bella will also work well. If you want to turn these into a sit-down appetizer, you can easily adapt this recipe to make them with larger portobello mushrooms.

One of the stuffed mushrooms cut in half on a plate.

Recipe Notes and Tips

  • Avoid soggy mushrooms by not soaking the mushrooms to clean them, and bake them at a high temperature (400F) to allow the steam to escape.
  • If you are making a double batch, don't overcrowd your baking sheet. Allow them some room so that the moisture can easily escape.
  • You can easily add in other ingredients to suit your tastes. A little Dijon mustard or Worcestershire sauce works wonders!

More Easy Appetizers

Cream cheese stuffed mushrooms served on a white plate.
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4.25 from 8 votes

Cream Cheese Stuffed Mushrooms

If you are looking for a tasty crowd pleasing appetizer, these cream cheese stuffed mushrooms tick all the right boxes. Full of flavor, these baked stuffed mushrooms are the perfect vegetarian finger food!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: baked stuffed mushrooms, cheesy stuffed mushrooms, vegetarian stuffed mushrooms
Servings: 6 servings (4 mushrooms)
Calories: 239kcal
Author: Tanya

Ingredients

  • 24 white mushrooms large
  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 2 garlic cloves minced
  • ½ sweet onion diced
  • 1 8 ounce package cream cheese softened
  • ⅓ cup grated Parmesan
  • ¼ cup chopped parsley
  • ¼ cup Italian breadcrumbs
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400F. Carefully remove the stems from the mushrooms. Place the mushrooms on a baking sheet. Chop the mushroom stems.
  • Heat the olive oil and butter in a pan over medium/high heat. Add the mushrooms, garlic cloves and onions. Saute for 2-3 minutes, stirring frequently.
  • Remove the mushroom and onion mixture from the pan and place it in a bowl with the remaining ingredients. Mix until combined.
  • Place a spoonful of the cream cheese mixture in each mushroom. Bake for 20 minutes or until the mushrooms are golden brown.

Notes

  • Avoid soggy mushrooms bu not soaking the mushrooms to clean them, and bake them at a high temperature (400F) to allow the steam to escape.
  • If you are making a double batch, don't overcrowd your baking sheet. Allow them some room so that the moisture can easily escape.
  • You can easily add in other ingredients to suit your tastes. A little Dijon mustard or Worcestershire sauce works wonders!

Nutrition

Calories: 239kcal | Carbohydrates: 10g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 491mg | Potassium: 376mg | Fiber: 1g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

by 2 Comments

Creamed Corn

This simple side dish is a true Southern favorite! Creamed corn is so quick and easy to make, and it all comes together in one skillet for a fuss-free recipe that everyone is guaranteed to love!

A spoon in a skillet of creamed corn.

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.

If you're like me and have a bit of a blind spot when it comes to side dishes, this creamed corn recipe is a lifesaver!

Made with a few simple ingredients, it's ready to serve in around 15 minutes. I love that it all comes together in one skillet too, so even the clean-up is a breeze! I'm a huge fan of creamy side dishes, like this creamed spinach.

This dish is creamy with a hint of sweetness, so it's easy to see why this recipe is a favorite!

Be sure to try my Cornbread Muffins and Air Fryer Corn on the Cob too!

How to make creamed corn

  • Heat the olive oil in a large pan with high sides over medium heat. Add the shallots into the pan and cook for 1-2 minutes or until fragrant.
Cooking the shallots in a skillet.
  • Add the heavy cream and whole milk into the pan. Bring to a simmer, then reduce the heat to low. Simmer on low for 5 minutes, stirring occasionally. 
  • Whisk in the flour, followed by the sugar. Then stir in the corn and add the butter.
Corn added to the skillet.
  • Simmer for 5-6 more minutes. Season with salt and pepper to taste. Garnish with chopped chives.
A skillet of creamed corn.

What's the best corn to use?

If it's in season, then fresh corn right off the cob is wonderful to use in this side dish recipe. Frozen corn works great though, and that's how I made this dish. Thaw the corn before adding it to the skillet, by running it under cold water. Frozen corn is picked at the peak of ripeness, so this recipe is perfect to enjoy throughout the year.

In a pinch, you can use canned corn, but I find that the kernels are generally softer. Drain and rinse well before using.

Can you make it ahead of time?

This is a great make-ahead side dish, so it's a great option if you are planning a big feast. Make up the dish, let it cool, and then it will keep well, covered in the fridge, for up to 3 to 4 days. Simply reheat it on the stovetop to warm through to serve.

What do you serve it with?

Creamed corn is great to serve with all of your Southern favorites, or do as I do, and eat it straight out of the skillet! Try it with:

Creamed corn in a skillet with fresh herb garnish.

Recipe Notes and Tips

  • Don't boil the cream and milk as it can separate. Instead, gently simmer it.
  • Thaw your sweetcorn before adding it to the skillet, or the liquid can become too watery.
  • Shallots are a little sweeter and have a milder falvor so they work great in this dish. You can use a white onion in a pinch.

More Side Dish Recipes

A spoon in a skillet of creamed corn.
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5 from 1 vote

Creamed Corn

This simple side dish is a true Southern favorite! Creamed corn is so quick and easy to make, and it all comes together in one skillet for a fuss free recipe that everyone is guaranteed to love!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: how to make creamed corn, simple creamed corn recipe, skillet creamed corn
Servings: 6 servings
Calories: 303kcal
Author: Tanya

Ingredients

  • 1 Tablespoon olive oil
  • 1 shallot finely diced
  • ¾ cup heavy cream
  • 2 Tablespoons butter
  • 1 cup whole milk
  • 2 Tablespoons flour
  • 2 Tablespoons sugar
  • 3 ½ cups frozen corn thawed
  • Salt and pepper to taste
  • Chives for garnishing

Instructions

  • Heat the olive oil in a large pan with high sides over medium heat. Add the shallots into the pan and cook for 1-2 minutes or until fragrant.
  • Add the heavy cream and whole milk into the pan. Bring to a simmer, then reduce the heat to low. Simmer on low for 5 minutes, stirring occasionally.
  • Whisk in the flour, followed by the sugar. Then stir in the corn. Add the butter. Simmer for 5-6 more minutes. Season with salt and pepper to taste. Garnish with chopped chives.

Notes

  • Don't boil the cream and milk as it can separate. Instead, gently simmer it.
  • Thaw your sweetcorn before adding it to the skillet, or the liquid can become too watery.
  • Shallots are a little sweeter and have a milder falvor so they work great in this dish. You can use a white onion in a pinch.

Nutrition

Calories: 303kcal | Carbohydrates: 32g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 72mg | Potassium: 377mg | Fiber: 3g | Sugar: 6g | Vitamin A: 624IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 1mg

by 4 Comments

Easy 3 Ingredient Pumpkin Cookies

Fall baking just got easy with these delicious pumpkin cookies! Made with just 3 ingredients, it takes minutes to make up a big batch for the whole family to enjoy. I know you are going to love these!

Pumpkin cookies stacked on top of each other on a plate.

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.

Let's get the fall baking off to a tasty start with these delicious and easy 3 ingredient pumpkin cookies! So simple to make, this is a great recipe to get the kids to help you out in the kitchen!

These pumpkin spice cookies are made with white chocolate chips for a perfect treat that the whole family will love. Made with a box cake mix and pumpkin puree, they come together in minutes. Even the most novice of bakers will easily master these!

Be sure to try my Pumpkin Pie and Pumpkin Waffles too!

How to make easy pumpkin cookies

  • Gather your ingredients.
Ingredients to make the cookies.
  • Preheat the oven to 350 Fahrenheit. 
  • Prepare a baking sheet with parchment paper or silicone liner. Set aside. 
  • Add the cake mix and pumpkin puree to a bowl.
Cake mix and pumpkin puree in a mixing bowl.
  • Stir until smooth.
Mixing the ingredients together.
  • Then fold in the chocolate chips. 
Folding in the white chocolate chips.
  • Place dough on a cookie sheet by rounded Tablespoons, about 2 inches apart. Spray the top of the cookies with cooking spray if using.
Balls of cookie dough on a baking sheet.
  • Lightly flatten each cookie with the back of a fork or some parchment paper. I spray the cookies with cooking spray if using a fork, so the fork doesn't stick to the dough.  
A fork pressing the cookies flat.
  • Bake in the preheated oven for 15-17minutes, until cookies are set. Remove from the oven and allow to cool on the pan for about 5 minutes. Transfer cookies to a cookie sheet and continue to cool. 
Six cookies cooling on a wire rack.

How long do they keep?

These pumpkin cookies will keep well for around 3 to 4 days. Let them cool completely before placing them in an air-tight container at room temperature. They will keep well in the fridge for around 5 days, and if keeping this way, I like to allow them to sit at room temperature for 20 minutes before enjoying.

Can you freeze them?

Yes, these cookies freeze really well! Place the cooled cookies on a baking sheet and freeze them solid before transferring them to a freezer bag or container. They will keep well for up to 3 months and you can allow them to thaw at room temperature for a couple of hours before devouring!

Recipe Variations

These easy 3 ingredient pumpkin cookies are delicious as they are, but you can easily mix things up! I love these with white chocolate chips, but you can use milk or dark if you prefer. If you are a chocolate lover, you could even finish them with a drizzle of melted chocolate.

I made these with a spiced cake mix to get that signature fall flavor, but you could use a plain cake mix and add in some of my homemade pumpkin spice.

Close up of pumpkin cookies with white chocolate chips.

Recipe Notes and Tips

  • Make sure that you combine the pumpkin and cake mix really well, it should be nice and smooth before you add the chocolate chips.
  • Use a canned pumpkin puree for this recipe. Homemade puree can often be too watery to make these. Use a pure puree rather than one with added sweeteners or spices.
  • Make sure that your oven is fully pre-heated so that the cookies bake through evenly.
  • Allow the cookies to fully cool before serving or storing.
  • These cookies don't spread much while baking, so make sure to flatten them a little before placing them in the oven. The cooking spray in this recipe is optional. Use it to lightly oil the top of the cookies before flattening them with a fork. In the alternative, you could use parchment paper.

More Cookie Recipes

Watch this video tutorial and see how I make these pumpkin cookies from start to finish.

Overhead shot of pumpkin cookies ready to eat.
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5 from 2 votes

Easy 3 Ingredient Pumpkin Cookies

Fall baking just got easy with these delicious pumpkin cookies! Made with just 3 ingredients, it takes minutes to make up a big batch for the whole family to enjoy. I know you are going to love these!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: 3 ingredient pumpkin cookies, simple pumpkin cookies
Servings: 20 cookies
Calories: 56kcal
Author: Tanya

Equipment

Ingredients

  • 1 15.25 oz box spice cake mix
  • 15 oz can pure pumpkin
  • 1 cup white chocolate chips
  • Cooking Spray optional

Instructions

  • Preheat the oven to 350 Fahrenheit.
  • Prepare a baking sheet with parchment paper or silicone liner. Set aside.
  • In a large bowl, combine cake mix and pumpkin and stir until smooth. Then fold in the chocolate chips.
  • Place dough on a cookie sheet by rounded Tablespoons, about 2 inches apart. Spray the top of the cookies with cooking spray if using. Lightly flatten each cookie with the back of a fork or some parchment paper.
  • Bake in the preheated oven for 15-17minutes, until cookies are set. Remove from the oven and allow to cool on the pan for about 5 minutes. Transfer cookies to a cookie sheet and continue to cool.

Video

Notes

  • Make sure that you combine the pumpkin and cake mix really well, it should be nice and smooth before you add the chocolate chips.
  • Use a canned pumpkin puree for this recipe. Homemade puree can often be too watery to make these. Use a pure puree rather than one with added sweeteners or spices.
  • Make sure that your oven is fully pre-heated so that the cookies bake through evenly.
  • Allow the cookies to fully cool before serving or storing.
  • These cookies don't spread much while baking, so make sure to flatten them a little before placing them in the oven. The cooking spray in this recipe is optional. Use it to lightly oil the top of the cookies before flattening them with a fork. In the alternative, you could use parchment paper.

Nutrition

Calories: 56kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 10mg | Potassium: 70mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3312IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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Lamb Meatballs with Herb Yogurt Sauce

These juicy spiced lamb meatballs make the perfect appetizer or entree. Serve them with a herbed yogurt sauce for a delicious combo of flavors. 

lamb meatballs on white plate

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.

There’s nothing like a delicious juicy meatball! And these meatballs made with ground lamb are the business! Spiced with a few herbs, seasoning, and feta cheese (I love cheese in a meatball), these meatballs are full of bold flavors. 

I opted for ground lamb because I wanted a change from ground beef. The herb mixture and flavors in this meatball pair well with the lamb, making this one amazing meatball. 

How to make Lamb Meatballs

Preheat your oven to 425F and line a sheet pan with parchment paper. 

Gather your ingredients. 

Add red onion, parsley, and garlic cloves to the bowl of a mini processor to finely chop them up. This will ensure that your meatballs stay juicy and you won’t have big bits of veggies and herbs in your meatballs. If you don’t have a food processor, just chop them up finely with a knife. 

  • onions and herbs inside mini dicer
  • chopped veggies in mini food processor

Add this mixture to a large bowl with the ground lamb, crumbled feta cheese, breadcrumbs, ground coriander, kosher salt, dried oregano, and black pepper. Use your hands to mix until just combined. Don’t overmix. 

  • ingredients for lamb meatballs
  • ingredients for lamb meatballs combined in bowl

Roll them into about 20 meatballs and place them on the prepared sheet pan. 

Bake in the oven on the middle rack for 20 minutes, until the meatballs are done and have reached an internal temperature of 165F.

  • raw lamb meatballs on lined sheet
  • cooked lamb meatballs

Meanwhile, prepare the sauce by combining Greek yogurt, lemon juice, parsley, cilantro, minced garlic, salt, and pepper in a bowl and whisk to combine. Serve alongside the finished meatballs. 

yogurt sauce in glass bowl with white spoons ticking out

Can I make these meatballs in an air fryer?

Of course! Making meatballs in the air fryer is perfect when you want to cut down on the cooking time for these meatballs. For the air fryer, place the meatballs in your air fryer basket and cook the meatballs at 400F for 10-12 minutes or until the internal temperature reaches 165F.

lamb meatballs on white plate

How should I serve these Lamb Meatballs?

I like to throw some of these meatballs on a pita and top it with the yogurt sauce with some added veggies. You could also put them in your favorite tomato sauce or eat them as is as an appetizer. 

close up of lamb meatballs on pita bread and toppings

What to serve with Lamb Meatballs?

These Lamb Meatballs are great with the following:

Other Lamb Dishes

lamb meatballs on white plate
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5 from 1 vote

Lamb Meatballs with Herb Yogurt Sauce

These juicy spiced lamb meatballs make the perfect appetizer or entree. Serve them with a herbed yogurt sauce for a delicious combo of flavors.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: ground lamb meatballs, lamb meatballs
Servings: 4 people
Calories: 418kcal
Author: Tanya

Equipment

Ingredients

Meatballs

  • ⅓ cup chopped red onion
  • ¼ cup fresh parsley
  • 2 garlic cloves
  • 1 lb ground lamb
  • 1 egg lightly beaten
  • ⅓ cup crumbled feta cheese
  • 2 Tablespoon breadcrumbs
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper

Herb Yogurt Sauce

  • ½ cup Greek yogurt
  • 2 Tablespoon lemon juice
  • 1 Tablespoon fresh parsley
  • 1 Tablespoon cilantro
  • 2 garlic cloves minced
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper

Instructions

Meatballs

  • Preheat your oven to 425F and line a sheet pan with parchment paper.
  • Add red onion, parsley, and garlic cloves to the bowl of a mini processor to chop them up. If you don’t have a food processor, just chop them up finely with a knife.
  • Add this mixture to a large bowl with the ground lamb, crumbled feta cheese, breadcrumbs, ground coriander, kosher salt, dried oregano, and black pepper. Use your hands to mix until just combined. Don’t overmix. 
  • Roll them into about 20 meatballs and place them on the prepared sheet pan.
  • Bake in the oven on the middle rack for 20 minutes, until the meatballs are done and have reached an internal temperature of 165F.

Herb Yogurt Sauce

  • Meanwhile, prepare the sauce by combining Greek yogurt, lemon juice, parsley, cilantro, minced garlic, salt and pepper in a bowl and whisk to combine. Serve alongside the finished meatballs.

Notes

To make these in an air fryer, place the meatballs in your air fryer basket and cook the meatballs at 400F for 10-12 minutes or until the internal temperature reaches 165F.

Nutrition

Calories: 418kcal | Carbohydrates: 9g | Protein: 26g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 998mg | Potassium: 398mg | Fiber: 1g | Sugar: 3g | Vitamin A: 533IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 3mg

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Mashed Sweet Potatoes (Sweet or Savory)

These mashed sweet potatoes are a deliciously creamy and filling side dish. Make them sweet or savory and enjoy them as part of your favorite meal. 

sweet potatoes with butter on top and spoon sticking out

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.

Sweet Potatoes are my favorite root vegetable and there's a good reason why. There’s so much you can do with them and they’re delicious in all kinds of ways. From sweet potato wedges, sweet potato pie, and sweet potato cake. So many possibilities! For the Holidays, I like making my candied sweet potatoes too.

However, most days, I keep it simple by roasting them and sometimes, when I'm feeling fancy, I mash them up and flavor them. You can make these sweet potatoes sweet or savory by just adding a few simple ingredients.

How to make Mashed Sweet Potatoes

First, you’ll need to cook your sweet potatoes. You can choose your favorite method whether it’s bake, steam, air fry, pressure cook, or boil. Cook them until they are nice and softened. My preferred method for getting this done is to cook the sweet potatoes whole, with the skin on, until they are softened. Then I remove the skin and proceed with my recipe.

Gather your ingredients

Use a potato masher to mash the potatoes. I'm actually using my meat chopper because it's what I hand on hand.

sweet potato in bowl with masher

Add other ingredients and use a spoon to stir the sweet potatoes.

mashed sweet pottaoes in bowl

Sweet Mashed Sweet Potatoes

To make them sweet, season your sweet potatoes with the following:

  • 3 tablespoon maple syrup
  • 2 tablespoon butter
  • 2 tablespoon brown sugar
  • ¼ teaspoon allspice 
  • ⅛ teaspoon cloves
  • ⅛ teaspoon kosher salt or to taste
  • Pinch of salt
sweet potatoes with butter on top

Savory Mashed Sweet Potatoes

To make them savory, season your sweet potatoes with the following:

  • ¼ cup Parmesan cheese
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper 
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon rubbed sage
sweet potato in bowl with spoon sticking out topped with sage

Or wing it and add your favorite spices.

What’s the best way to cook sweet potatoes before mashing?

I prefer to cook my sweet potatoes whole either in the oven, air fryer, or Instant Pot before mashing them. These methods get my sweet potatoes tender without losing any flavor. I'm not a fan of boiling them before mashing but it can be done.

If you prefer to boil the sweet potatoes, cover peeled and cut sweet potato cubes with about 1 inch of salted water. Boil until tender and drain the water.  

Times and Methods for Sweet Potato:

  • Oven: Place on a lined baking sheet and pierce the skin with a fork. Bake at 425F til tender, around 50 minutes.
  • Slow Cooker: Place in your slow cooker and close the lid. They will take around 6 hours on low and 3 hours on high.
  • Air Fryer: Place sweet potatoes in air fryer basket and cook on 400F for 35-40 minutes. Check out my recipe for Air Fryer Sweet Potatoes, served with hot honey butter.
  • Microwave: If you are in a real hurry, you can cook a sweet potato in around 5 to 8 minutes on full power, Pierce with a fork and cook for 5 minutes, then in 30 second increments til tender. It’s great if you are in a hurry, though I much prefer the texture with the Instant Pot.
  • Instant Pot Pressure Cooker: Place sweet potatoes in pressure cooker insert along with 1 cup of water and cook for 15-25 minutes depending on the size of your sweet potatoes. Check out my Instant Pot Sweet Potatoes for full detailed instructions.

How to mash a sweet potato?

Sweet Potatoes are so tender that they can be mashed with a potato masher or even a fork. If you prefer a creamier potato, you can add them to a food processor and process them until smooth.

What should I serve mashed sweet potatoes with?

I could eat them with just about anything but here are some of my favorite recipes to serve mashed sweet potatoes with:

sweet potato topped with butter
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Mashed Sweet Potatoes (Sweet or Savory)

These mashed sweet potatoes are a delicious creamy and filling side dish. Make them sweet or savory and enjoy them as part of your favorite meal.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: mashed sweet potatoes
Servings: 4 people
Calories: 114kcal
Author: Tanya

Ingredients

  • 3 lbs cooked sweet potato about 4 medium sweet potatoes *see note below on cooking methods

For Sweetened Sweet Potatoes

  • 2 Tablespoon butter
  • 3 Tablespoon maple syrup
  • 2 Tablespoon brown sugar
  • ¼ teaspoon allspice
  • ⅛ teaspoon cloves
  • ⅛ teaspoon salt or to taste
  • Pinch of salt

For Savory Sweet Potatoes

  • ¼ cup grated Parmesan cheese
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon rubbed sage

Instructions

  • Remove the skin from the cooked sweet potatoes and mash the sweet potatoes with a potato masher or fork.
  • Add other ingredients and use a spoon to stir the sweet potatoes.

Notes

Methods for Cooking Sweet Potatoes:
  • Oven: Place on a lined baking sheet and pierce the skin with a fork. Bake at 425F til tender, around 50 minutes.
  • Slow Cooker: Place in your slow cooker and close the lid. They will take around 6 hours on low and 3 hours on high.
  • Air Fryer: Place sweet potatoes in air fryer basket and cook on 400F for 35-40 minutes. 
  • Microwave: If you are in a real hurry, you can cook a sweet potato in around 5 to 8 minutes on full power, Pierce with a fork and cook for 5 minutes, then in 30 second increments til tender. It’s great if you are in a hurry, though I much prefer the texture with the Instant Pot.

Nutrition

Calories: 114kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 126mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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Slow Cooker Garlic Herb Mushrooms

If you love the rich and umami flavor of mushrooms, then you'll love this easy and delicious slow cooker garlic herb mushroom recipe. With minimal ingredients and prep, it's the perfect side dish to make in your slow cooker.

garlic herb mushroom with fork sticking out

Mushrooms are the culinary world's hidden gem when it comes to dynamic flavor. They're great when added to a dish, like this Italian chicken and mushroom dish. They're also great when added to soup, like this cream of mushroom soup. But mushrooms also shine when they're left whole and cooked nice and slow.

I opted for making these in my slow cooker as it's pretty hands-off and yields delicious results.

How to make Slow Cooker Garlic Herb Mushrooms

Place all the ingredients except the butter and parsley in the slow cooker. Stir to combine.

mushrooms in slow cooker

Cook the mushrooms on high for 1-2 hours or low for 2-3 hours, until the mushrooms become tender. You'll notice a lot of liquid in the slow cooker at this point as the mushrooms release liquid.

Place the butter in the slow cooker during the last 15 minutes.

mushrooms in liquid and butter in slow cooker

Serve with a slotted spoon (or not) and garnish with chopped parsley before serving. 

garlic herb mushrooms in bowl

Best mushrooms to use for this recipe?

I use baby Bella (also known as cremini) mushrooms for this recipe for their deeper and meatier flavor. However, white button mushrooms will also work.

What should I serve these with?

These mushrooms are best served as a side dish to your favorite recipe. I like them with steak, whole roasted spatchcock chicken, or meatloaf.

close up ohoto of garlic herb mushroom
mushrooms in slow cooker
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5 from 1 vote

Slow Cooker Garlic Herb Mushrooms

If you love the rich and umami flavor of mushrooms, then you'll love this easy and delicious slow cooker garlic herb mushroom recipe. With minimal ingredients and prep, it's the perfect side dish to make in your slow cooker.
Prep Time10 minutes
2 hours
Total Time2 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: garlic herb mushroom, slow cooker mushrooms
Servings: 6 people
Calories: 98kcal
Author: Tanya

Equipment

Ingredients

  • 24 ounces cremini mushrooms
  • 4 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried Basil
  • ½ teaspoon dried thyme
  • ¾ cup vegetable broth
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter
  • Fresh parsley for garnishing

Instructions

  • Place all the ingredients except the butter and parsley in a 4-qt slow cooker. Stir to combine.
  • Cook the mushrooms on high for 1-2 hours or low for 2-3 hours, until mushrooms are tender.
  • Place the butter in the slow cooker during the last 15 minutes. Garnish with chopped parsley before serving.

Notes

  • I use baby Bella (also known as cremini) mushrooms for this recipe for their deeper and meatier flavor. However, white button mushrooms will also work.
  • Lots of liquid will release in the slow cooker while the mushrooms cook. Serve with a slotted spoon (or not).

Nutrition

Calories: 98kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 196mg | Potassium: 528mg | Fiber: 1g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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Vegan Dinner Rolls

These Vegan Dinner Rolls are so fluffy, soft, and completely dairy-free! Made with minimal ingredients, these rolls will impress everyone.

close up photo of finished vegan dinner roll

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.

Easy dinner rolls, without any dairy? Yes, my friends, you can make delicious fluffy rolls without any dairy and they are delicious!

Although I'm not a Vegan, this recipe came about when I kept on making Jamaican coco bread for my family. That bread was so fluffy that I decided, why not swamp a few ingredients and shape them into rolls and make these Vegan. The results are perfect and seriously amazing.

Trust me, you won't miss the dairy in these.

How to make Vegan Dinner Rolls

First, pour a can of coconut milk into a microwave-safe container and heat the milk until it's about 100-110 degrees Fahrenheit. It took me about 45 seconds. Set aside.

Add bread flour, instant yeast, kosher salt, organic cane sugar to a stand mixer mixing bowl and stir to combine.

Pour in the coconut milk and 2 tablespoon of plant-based melted butter and stir until just combined and the flour is moistened.

  • dry ingredients in mixing bowl
  • ingredients stirred in mixing bowl with spoon

Using the dough hook on a stand mixer, knead the dough for about 5-7 minutes, until the dough is smooth and elastic. It may be slightly sticky.

Once the dough is kneaded and smooth, place in an oiled bowl, cover, and allow to rise for 1 hour or until it's about double in size.

  • kneaded dough in mixing bowl
  • dough in glass bowl covered with plastic wrap

Place the dough on a floured board and cut it into 15-16 equal-sized pieces. Roll the pieces into dinner rolls.

graphic of dough being put into dinner rolls

Place into a greased 9x13 baking dish. Cover and allow to rise for an additional 30 minutes.

dough formed into rolls

Meanwhile, position a rack in the middle of the oven and preheat the oven to 375F.

Brush the top of the dinner rolls with melted plant-based butter and bake in the oven on the middle rack for 25-30 minutes, until the tops are golden brown.

Once they are done baking, remove them from the oven and brush with more plant-based butter. Serve and enjoy.

  • butter being spread on raw dough
  • finished rolls with more butter being spread

Do these taste like coconut?

They don't! The coconut does add a depth of flavor but these don't taste like coconut. They taste like bread.

Can these be made by hand if I don't have a stand mixer?

Yes! To make these by hand, follow the directions but knead on a lightly floured work surface for about 8-10 minutes until the dough becomes smooth and elastic.

What's the best pan to bake these in?

I suggest baking these in a glass 9x13 pan. I found this gave the bread a nice golden top and didn't make the bottoms too dark. You could also bake these on a sheet pan lined with parchment paper.

hand pulling one of the finished rolls

Recipe Notes and Tips

  • Heating the coconut milk before adding it to the flour helps activate the yeast. If you forget, don't stress. It'll just take a little longer for your dough to rise.
  • If you don't have organic cane sugar, granulated sugar can be used, but then it won't be Vegan, but it will still be dairy free.
  • The amount of flour used will depend on many factors. Start with 3 ½ cups and add more flour if needed.
hand breaking finished vegan roll
close up photo of finished vegan dinner roll
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Vegan Dinner Rolls (Dairy Free)

These Vegan Dinner Rolls are so fluffy, soft, and completely dairy-free! Made with minimal ingredients, these rolls will impress everyone.
Prep Time10 minutes
Cook Time25 minutes
Rising Time1 hour 30 minutes
Total Time2 hours 5 minutes
Course: Side Dish
Cuisine: American
Keyword: dairy free dinner rolls, dinner rolls, vegan dinner rolls
Servings: 16 people
Calories: 303kcal
Author: Tanya

Equipment

Ingredients

  • 3 ½ - 4 cups bread flour 434-496g
  • 2 ¼ teaspoon instant yeast 7g
  • 2 teaspoon kosher salt 7g
  • 2 Tablespoon organic cane sugar 26g
  • 13.5 Oz can coconut milk
  • 4 Tablespoon plant based butter melted

Instructions

  • Pour a can of coconut milk into a microwave-safe container and heat the milk until it's about 100-110 degrees Fahrenheit. It took me about 45 seconds. Set aside.
  • Add bread flour, instant yeast, kosher salt, organic cane sugar to a stand mixer mixing bowl and stir to combine.
  • Pour in the coconut milk and 2 tablespoon of plant-based melted butter and stir until just combined and the flour is moistened.
  • Using the dough hook on a stand mixer, knead the dough for about 5-7 minutes, until the dough is elastic. It may be slightly sticky.
  • Once the dough is kneaded and smooth, place in an oiled bowl, cover, and allow to rise for 1 hour or until it's about double in size.
  • Place the dough on a floured board and cut it into 15-16 equal-sized pieces. Roll the pieces into dinner rolls.
  • Place into a greased 9x13 baking dish. Cover and allow to rise for an additional 30 minutes.
  • Meanwhile, position a rack in the middle of the oven and preheat the oven to 375F.
  • Brush the top of the dinner rolls with melted plant-based butter and bake in the oven on the middle rack for 25-30 minutes, until the tops are golden brown.
  • Once they are done baking, remove them from the oven and brush with more plant-based butter. Serve and enjoy.

Video

Notes

  • Heating the coconut milk before adding it to the flour helps activate the yeast. If you forget, don't stress. It'll just take a little longer for your dough to rise.
  • If you don't have organic cane sugar, granulated sugar can be used, but then it won't be Vegan, but it will still be dairy-free.
  • The amount of flour used will depend on many factors. Start with 3 ½ cups and add more flour if needed.

Nutrition

Calories: 303kcal | Carbohydrates: 46g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 323mg | Potassium: 138mg | Fiber: 2g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg