Holidays Archives - SueBee Homemaker

Rhubarb Custard Pie

Suebee Homemaker — Mon, 25 May 2026 11:00:00 +0000

This Rhubarb Custard Pie is a beautiful balance of tart and sweet, with a silky smooth custard filling and perfectly tender rhubarb nestled inside a flaky homemade crust. It’s a timeless dessert that my mother made back in the day – and guaranteed to be the star of any gathering!

Best Rhubarb Custard Pie

Growing up in Iowa, I was raised in the tiniest of small towns as part of a family of eight – and life was simple and sweet in the best possible way. My mom and dad were passionate gardeners, and one of my favorite memories is their big, beautiful rhubarb patch in the backyard. Every spring without fail, that plant would produce the most plentiful crop and my mother would get busy making everything rhubarb. It was a true seasonal tradition!

I distinctly remember my mom’s rhubarb custard pie like it was yesterday. It was absolutely one of her best. While I couldn’t track down her actual recipe, I truly feel this version comes pretty close. Sharing it with all of you in her memory brings me the most incredible joy. This one’s for you, Mom!

Reasons to love this recipe:

Perfect balance of tart rhubarb and creamy custard
Comforting homemade flavor with a flaky crust
Bright, fresh taste that isn’t overly sweet
A crowd-pleasing dessert that is nostalgic for me!

What You’ll Need:

all-butter pie crust
rhubarb – fresh is best but if using frozen rhubarb, thaw and pat dry first
granulated sugar
lemon zest – orange zest works fine too
all-purpose flour
ground cinnamon
kosher salt
eggs
heavy whipping cream
vanilla extract
powdered sugar (for dusting)

Rhubarb Facts:

If you’re wondering about this interesting plant, read on!

Rhubarb is actually a vegetable, not a fruit – though it’s almost always used in sweet dishes.
Only the stalks are edible. The leaves are toxic and should never be eaten.
Rhubarb is a perennial plant, meaning it comes back year after year without replanting.
It thrives in cool climates and actually needs a cold winter to produce well.
A well-established rhubarb plant can produce for 20 years or more.
You should never harvest all the stalks at once – always leave some to keep the plant healthy.

How to make Rhubarb Custard Pie:

Step 1
Prep oven. Preheat oven to 400 degrees F.

Step 2
Roll out pie crust. If using my homemade all-butter crust, you’ll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.

Step 3
Chop rhubarb. Chop rhubarb into small 1/2 inch pieces, or whatever size you like. It really doesn’t matter that much.

Step 4
Prep filling. Whisk flour, sugar, lemon zest, cinnamon, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another bowl. Pour the wet ingredients into the dry ingredients and whisk to combine. Add the rhubarb and stir mixture together.

Step 5
Add filling to crust. Pour the rhubarb mixture into the prepared pie crust. Smooth evenly to all sides with a spatula.

Step 6
Prep for baking. Place the pie on a cookie sheet to protect your oven from the pie sputtering over the edges. Fold a sheet of aluminum foil in half and loosely tent it around the edges of the pie crust to prevent over-browning, leaving the filling completely exposed. This can be a little tricky but it be worth it in the end.

Step 7
Bake pie. Place the pie in the oven. Remove the foil halfway through the baking time. Bake until the custard is set (the very center may be a little jiggly, but will set as it cools) and the crust is golden brown, about 45-50 minutes (depending on your oven). This may vary slightly.

Step 8
Cool. Place pie on a wire rack to cool, approximately 1-2 hours. Wait to slice until pie is fully set.

Step 9
Serve pie. Serve rhubarb custard pie with a dusting of powdered sugar, whipping cream, or vanilla ice cream!

Store rhubarb pie on your counter for the first few hours, or until cooled. Then cover and place in the refrigerator for a few days (if it lasts that long). We always share with the neighbors – LOL!

More Delicious Rhubarb Recipes:

Looking for more rhubarb recipes? Try some of the following!

Recipe FAQs:

Do I need to peel the rhubarb?

No. Just wash it well and trim the ends. Peeling is usually unnecessary unless the stalks are very tough.

Can I use frozen rhubarb?

Yes. Thaw and drain it first so the pie does not become watery.

What kind of crust works best?

A standard unbaked 9-inch pie crust works well. We like to use our All Butter Pie Crust but store-bought works too.

What makes the filling custard?

The mixture of eggs, sugar, cream, and flour creates the custard texture.

Can I use whole milk instead of cream?

Yes. Whole milk works, though cream gives a richer texture to the pie.

How do I know when the pie is done?

The center should be slightly jiggly but not liquid. It firms up while cooling.

Other Delicious Pie Recipes:

While I’m just starting to bake with my homemade pie crust, here are a few other recipes that use graham crackers or Oreo cookies as a base.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Rhubarb Custard Pie

This Rhubarb Custard Pie is a beautiful balance of tart and sweet, with a silky smooth custard filling and perfectly tender rhubarb nestled inside a flaky homemade crust. It's a timeless dessert that my mother made back in the day – and guaranteed to be the star of any gathering!

Course Dessert

Cuisine American

Keyword all butter pie crust, rhubarb custard pie

Prep Time 25

Cook Time 50

Total Time 1 15

Servings slices

Calories 380kcal

Author Sue Ringsdorf

Ingredients

1 all-butter pie crust
3 cups chopped rhubarb (about 11 oz)
1 cup granulated sugar (200 grams)
zest from one large lemon
3 Tablespoons all-purpose flour (23 grams)
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 large eggs
1/2 cup heavy whipping cream
2 teaspoons vanilla extract
powdered sugar – for dusting

Instructions

Prep oven. Preheat oven to 400 degrees F.
Roll out pie crust. If using my homemade all-butter crust, you'll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.
1 all-butter pie crust
Chop rhubarb. Chop rhubarb into small 1/2 inch pieces, or whatever size you like. It really doesn't matter that much.
3 cups chopped rhubarb (about 11 oz)
Prep filling. Whisk flour, sugar, lemon zest, cinnamon, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another bowl. Pour the wet ingredients into the dry ingredients and whisk to combine. Add the rhubarb and stir mixture together.
3 Tablespoons all-purpose flour (23 grams), 1 cup granulated sugar (200 grams), zest from one large lemon, 1/2 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, 2 large eggs, 1/2 cup heavy whipping cream, 2 teaspoons vanilla extract
Add filling to crust. Pour the rhubarb mixture into the prepared pie crust. Smooth evenly to all sides with a spatula.
Prep for baking. Place the pie on a cookie sheet to protect your oven from the pie sputtering over the edges. Fold a sheet of aluminum foil in half and loosely tent it around the edges of the pie crust to prevent over-browning, leaving the filling completely exposed. This can be a little tricky but it be worth it in the end.
Bake pie. Place the pie in the oven. Remove the foil halfway through the baking time. Bake until the custard is set (the very center may be a little jiggly, but will set as it cools) and the crust is golden brown, about 45-50 minutes (depending on your oven). This may vary slightly.
Cool. Place pie on a wire rack to cool, approximately 1-2 hours. Wait to slice until pie is fully set.
Serve pie. Serve rhubarb custard pie with a dusting of powdered sugar, whipping cream, or vanilla ice cream!
powdered sugar

Notes

A standard unbaked 9-inch pie crust works well. We like to use our All Butter Pie Crust but store-bought works too.
If using frozen rhubarb, thaw and drain it first so the pie does not become watery.
Store rhubarb pie on your counter for the first few hours, or until cooled. Then cover and place in the refrigerator for a few days (if it lasts that long). We always share with the neighbors – LOL!

Nutrition

Rhubarb Oatmeal Bars

Suebee Homemaker — Mon, 18 May 2026 11:00:00 +0000

These Rhubarb Oatmeal Bars are a perfect balance of tart rhubarb, sweet oats, and buttery crumb topping. Easy to make and packed with flavor, they’re a wholesome treat for breakfast, snacks, or dessert.

Sweet and Tart Rhubarb Bars

Growing up, we had a giant rhubarb patch that seemed to take over a corner of the backyard every spring. The minute those ruby-red stalks started popping up, we knew Mom’s rhubarb season had officially begun.

Mom could turn rhubarb into anything. Pies, jams, crisps, cakes — you name it, she made it. Now, whenever I bake with rhubarb, it’s like a little throwback to those sunny backyard days and Mom’s endless creativity with that magical plant that just kept growing.

More Delicious Rhubarb Recipes:

For more rhubarb recipes, try one of the following!

Why This Recipe Works:

Perfect balance of sweet and tart – the rhubarb gives a bright pop of flavor that pairs beautifully with the buttery oat crust.
Simple – they’re easy to make with simple ingredients, yet look and taste like something from a bakery.
Versatile – perfect for breakfast, dessert, or an afternoon snack.
Freeze well – so you can enjoy a taste of rhubarb season long after it’s gone.

What You’ll Need:

rhubarb
granulated sugar
lemon juice
cornstarch
oatmeal
all-purpose flour
brown sugar
baking soda
kosher salt
ground cinnamon
unsalted butter
vanilla extract

Instead of using rhubarb, you can use jam like we do in our Oatmeal Raspberry Jam Bars.

How to make Rhubarb Oatmeal Bars:

Step 1
Prep rhubarb. Discard leaves and both ends of rhubarb. Then cut in thin slices.

Step 2
Cook rhubarb mixture. Combine 4 cups of sliced rhubarb, granulated sugar, and fresh lemon juice in medium saucepan. Cook on medium for 6-7 minutes or until rhubarb is broken down, using a wooden spoon to stir frequently. Combine one tablespoon of cornstarch with one tablespoon of water in a small bowl – and add to pan to thicken. Simmer for another minute and then remove from heat.

You can add rhubarb mixture to a blender and puree until smooth or keep mixture chunky (although the rhubarb will be broken down).

Step 3
Make oatmeal crumble. In a mixing bowl, combine oatmeal, flour, brown sugar, baking soda, kosher salt, and ground cinnamon. Stir to combine.

Then add melted butter and vanilla and stir well.

Step 4
Assemble bars.

Preheat oven to 350-degrees F. Add a piece of parchment paper to a 9×13 inch pan.
Reserve about 1 cup of the oatmeal crumble and then press remaining mixture into the pan, distributing evenly to all sides.
Spread the rhubarb mixture over the oatmeal layer, smoothing evenly. Add the additional one cup of reserved sliced rhubarb over the cooked rhubarb layer.
Use your hands to sprinkle the remaining one cup of oatmeal crumble over the rhubarb layer.

Step 5
Bake rhubarb crumble bars. Bake rhubarb bars in preheated oven for about 30 minutes, or until bars are set.

Step 6
Cool bars. Let the rhubarbs set in pan for about 30 minutes. Then carefully remove using parchment paper as handles. Set bars on a wire cooling rack.

Step 7
Slice. Slice rhubarb oatmeal bars into 12 equal-sized squares.

How to store rhubarb bars:

Once your rhubarb oatmeal bars have cooled completely, cut them into squares and store them in an airtight container. They’ll stay fresh at room temperature for about 2 days, or you can keep them in the refrigerator for up to a week. If you like them a little firmer and chilled, the fridge is definitely the way to go!
To freeze, place the cooled bars in a single layer on a baking sheet and freeze until solid (about an hour). Then transfer them to a freezer-safe container or ziplock bag, separating layers with parchment paper to prevent sticking. They’ll keep well for up to 3 months.

How to freeze rhubarb (just the plant)

You can freeze the actual rhubarb too! Start by washing and trimming the stalks — remove any leaves (they’re toxic) and cut off the ends. Then slice the rhubarb into 1-inch pieces or whatever size you typically use for baking.
Blot dry with a paper towel to remove excess moisture. Spread the pieces out on a baking sheet lined with parchment paper and freeze until solid, about 1–2 hours. This step keeps the pieces from clumping together.
Once frozen, transfer the rhubarb to a freezer-safe bag or airtight container, label it with the date, and store it for up to a year. When you’re ready to use it, you can usually add it straight to your recipe frozen – no need to thaw unless your recipe specifically says otherwise!

Other Delicious Bar Recipes:

Looking for other delicious bar recipes? Look no further.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Rhubarb Oatmeal Bars

These Rhubarb Oatmeal Bars are a perfect balance of tart rhubarb, sweet oats, and buttery crumb topping. Easy to make and packed with flavor, they’re a wholesome treat for breakfast, snacks, or dessert.

Course Dessert

Cuisine American

Keyword rhubarb oatmeal bars

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 316kcal

Author Sue Ringsdorf

Ingredients

For the rhubarb filling:

5 cups rhubarb (about one pound) – sliced
1/2 cup granulated sugar (100 grams)
1 Tablespoon freshly squeezed lemon juice
2 Tablespoons cornstarch

For the oatmeal mixture:

1 ¾ cups all-purpose flour (210 grams)
1 ¾ cups old fashioned oatmeal (140 grams)
2/3 cup brown sugar (145 grams)
1 ¼ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 Tablespoon vanilla extract
13 Tablespoons unsalted butter – melted

Instructions

Prep rhubarb. Discard leaves and both ends of rhubarb. Then cut in thin slices.
Cook rhubarb mixture. Combine 4 cups of sliced rhubarb, granulated sugar, and fresh lemon juice in medium saucepan. Cook on medium for 6-7 minutes, using a wooden spoon to stir frequently. Combine two tablespoons of cornstarch with two tablespoons of water and add to pan to thicken. Simmer for another minute and then remove from heat.
You can add rhubarb mixture to a blender and puree until smooth or keep mixture chunky (although the rhubarb will be broken down).
5 cups rhubarb (about one pound), 1/2 cup granulated sugar (100 grams), 1 Tablespoon freshly squeezed lemon juice, 2 Tablespoons cornstarch
Make oatmeal crumble. In a mixing bowl, combine oatmeal, flour, brown sugar, baking soda, kosher salt, and ground cinnamon. Stir to combine.
Then add melted butter and vanilla and stir well.
1 ¾ cups all-purpose flour (210 grams), 1 ¾ cups old fashioned oatmeal (140 grams), 2/3 cup brown sugar (145 grams), 1 ¼ teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt, 13 Tablespoons unsalted butter, 1 Tablespoon vanilla extract
Assemble bars.
– Preheat oven to 350-degrees F. Add a piece of parchment paper to a 9×13 inch pan.
– Reserve about 1 cup of the oatmeal crumble and then press remaining mixture into the pan, distributing evenly to all sides.
– Spread the rhubarb mixture over the oatmeal layer, smoothing evenly. Add the additional one cup of reserved sliced rhubarb over the cooked rhubarb layer.
– Use your hands to sprinkle the remaining one cup of oatmeal crumble over the rhubarb layer.
Bake rhubarb crumble bars. Bake rhubarb bars in preheated oven for about 30 minutes, or until bars are set.
Cool bars. Let the rhubarbs set in pan for about 30 minutes. Then carefully remove using parchment paper as handles. Set bars on a wire cooling rack.
Slice. Slice rhubarb oatmeal bars into 12 equal-sized squares.

Notes

Once your rhubarb oatmeal bars have cooled completely, cut them into squares and store them in an airtight container. They’ll stay fresh at room temperature for about 2 days, or you can keep them in the refrigerator for up to a week. If you like them a little firmer and chilled, the fridge is definitely the way to go!
To freeze, place the cooled bars in a single layer on a baking sheet and freeze until solid (about an hour). Then transfer them to a freezer-safe container or ziplock bag, separating layers with parchment paper to prevent sticking. They’ll keep well for up to 3 months.

Nutrition

Crunchy Asian Cabbage Salad

Suebee Homemaker — Mon, 11 May 2026 11:00:00 +0000

Crunchy Asian Cabbage Salad is a classic potluck dish that I’ve made a hundred times. I tweaked the recipe slightly, by adding shelled edamame and adjusting the salad dressing to up the health factor. Still SO good and an easy recipe I keep coming back to again and again!

Asian Salad Recipe

I may be dating myself, but how many of you recognize this cabbage salad? You know the one with ramen in it? Well, if your hand is up, stay tuned because I’ve made this one HEALTHIER. It’s still awesomely tasty, but it has way less sugar and skips that nasty salt bomb in the tiny little packet of ramen noodles. Is this ringing a bell yet?

My mother made this salad for SO many potlucks back in the day and I have too. I’ve made a lot of salads over the last couple of years, and love playing with ingredients to make it both tasty and healthy. Gone are the days of eating boring lifeless salads. Bring on all of the flavor, the crunch, and the familiarity.

Want to add protein? Try some rotisserie chicken or some grilled flank steak!

For some other mains, I’ve got ideas! Try one of the best burgers ever – my Juicy Lucy Burgers (with goat cheese) or a big old stuffed steak, like my Stuffed Flank Steak. The Juiciest Grilled Chicken Skewers are also a perfect main dish to pair with this cabbage salad.

Why This Recipe Works:

SIMPLE TO MAKE – This Asian cabbage slaw uses simple ingredients that you can easily find in your local grocery store.
FULL OF ASIAN FLAVOR – We love the flavors of this delicious salad full of shredded cabbage, carrots, shelled edamame, crunchy toppings, and topped with an Asian dressing. The perfect balance of crunch and flavor.
HEALTHIER TAKE ON THE ORIGINAL – We’ve lightened up the dressing ingredients for this easy Asian cabbage salad. Plus we’re adding tons of fresh produce which is a great way to add color and nutrients.
GREAT FOR ENTERTAINING – This Asian slaw recipe is the perfect side dish to serve at summer cookouts and any kind of gathering.

Ingredients Used:

Packaged Cabbage Slaw – It’s so easy to buy a bag of coleslaw mix. I especially like the one with the shredded carrots. Alternatively, you could chop your own green cabbage if desired.
Red Cabbage – I love the color and flavor of red cabbage in this salad. But you could also use an equivalent amount of extra packaged slaw.
Matchstick Carrots – I like to make my own matchstick carrots which is super easy. You’ll need about two large carrots. You can also buy pre-shredded carrots at the grocery store.
Shelled Edamame – These are found in the frozen vegetable section of your grocery store. Make sure you buy the SHELLED version for ease. After cooking these in the microwave, I like to add a sprinkle of kosher salt.
Green Onions – You’ll want some green onions for added flavor.
Package of Ramen Noodles – Make sure you toss that seasoning packet! Just break up the noodles and toast them on the stovetop.
Slivered Almonds – Add them to the pan of ramen noodles and toast them up. You’ll know they’re ready to go once you can smell them. Be careful to avoid burning though!
Shelled Sunflower Seeds – This is an optional salad topping, but one I keep on hand because we use them in so many recipes.

As I mentioned, I tweaked this recipe to make it healthier, and the majority of the adjustments were in the salad dressing. Who needs a ton of sugar in A SALAD?! Not me.

Avocado Oil
Rice Vinegar
Soy Sauce
Granulated Sugar
Toasted Sesame Oil
Soy Sauce
Chili Paste
Garlic Powder, Dried Ginger, Salt, and Pepper

Cabbage is one vegetable that holds up so well to dressings, which is awesome for prepping ahead. Be sure to try our Cruciferous Salad with Honey Balsamic Vinaigrette or Creamy Coleslaw Recipe next!

How to make Crunchy Asian Cabbage Salad Recipe:

Step 1
Make dressing. Mix the salad dressing together by combining the olive oil, rice vinegar, soy sauce, sugar, chili paste, and seasonings (garlic powder, dried ginger, salt, and pepper). Shake vigorously. Set aside or store in the refrigerator, if you are prepping in advance.

Step 2
Prep edamame. Microwave the frozen-shelled edamame. Add a pinch of salt, and let cool.

Step 3
Toast ramen and slivered almonds. Break up the ramen noodles and place in a nonstick skillet on the stovetop. Add slivered almonds. Toast until fragrant and slightly browned. Set aside to cool.

Step 4
Combine ingredients. Combine all the salad ingredients in a large bowl – the shredded cabbage, carrots, cooked edamame, green onions, and crunchy toppings.

Step 5
Serve cabbage salad. To serve, drizzle salad dressing on top, and mix well. Add shelled sunflower seeds, if desired.

NOTE: Since cabbage is a strong vegetable, it doesn’t wilt easily and will hold up to the dressing for a while. I tend to like it better when the salad has time to soak up some of the flavors from the dressing, but you can also add the dressing right before meal time.

Other Potluck Salad Ideas:

What do they call potlucks now? Share-a-dish? Bring-a-plate? Hmmm. Do tell. What do YOU call it?

Creamy Potato Salad – My beautiful mother’s recipe that she made at all the potlucks. Mom used miracle whip in her potato salad but you could make our Dill Pickle Potato Salad for a version using mayonnaise.
Cold Ramen Noodle Salad – I recommend doubling this salad for groups.
Summer Pasta Salad – One of my more recent salads that is OH SO GOOD too.
Mexican Quinoa Salad – This salad kept us alive during our kitchen remodel, friends! Still one of my favs.
Creamy Coleslaw Recipe – A coleslaw that goes great on a pulled pork sandwich!
Healthy Broccoli Salad with Honey Dijon Dressing – One of our favorite broccoli salads.

Recipe FAQs:

Can I customize the vegetables in this hearty salad recipe?

Yes, you can customize the vegetables based on your preferences. Snow peas, cucumber, or shredded broccoli could be great additions.

What dressing should be used?

A classic Asian dressing works well. We add soy sauce and chili paste.

Can I make the Asian salad ahead of time?

You can prepare the vegetables and dressing ahead of time but assemble the salad just before serving to maintain its crispiness. Or as explained above, you can add the dressing in advance to absorb flavors.

How can I make the dressing gluten-free?

Use gluten-free soy sauce or tamari in place of regular soy sauce to make the dressing gluten-free.

How long can I store the leftovers in the refrigerator?

The salad is best enjoyed fresh on the first day, but if stored properly in an airtight container, it can last in the refrigerator for several days.

Kitchen Tools Used (affiliate links)

xoxo ~Sue

Crunchy Asian Cabbage Salad

Crunchy Asian Cabbage Salad is a classic pot-luck dish that I've made a hundred times. I tweaked the recipe slightly, by adding shelled edamame and adjusting the salad dressing. Still SO good and an easy recipe I keep coming back to again and again!

Course Salad

Cuisine Chinese, Thai

Keyword asian cabbage salad, crunchy salad

Prep Time 25

Cook Time 5

Total Time 30

Servings servings

Calories 331kcal

Author Sue Ringsdorf

Ingredients

For the salad:

16 oz package cabbage slaw
1 1/2 cups red cabbage – chopped
1 cup shredded carrots
1/2 cup green onions – chopped
8 oz. shelled edamame
3 oz. package ramen noodles – broken into pieces, and toasted
1/2 cup slivered almonds -toasted
sunflower seeds – optional topping

For the dressing:

1/3 cup olive oil
3 Tablespoons rice vinegar
2 Tablespoons granulated sugar
2 Tablespoons lower-sodium soy sauce
2 teaspoons chili paste
1-2 teaspoons toasted sesame oil
1/4 teaspoon EACH garlic powder and dried ginger – or use fresh
kosher salt and freshly ground black pepper – to taste

Instructions

Make dressing. Mix the salad dressing together by combining the olive oil, rice vinegar, soy sauce, sugar, chili paste, and seasonings (garlic powder, dried ginger, salt, and pepper). Shake vigorously. Set aside or store in the refrigerator, if you are prepping in advance.
1/3 cup olive oil, 3 Tablespoons rice vinegar, 2 Tablespoons lower-sodium soy sauce, 2 Tablespoons granulated sugar, 1-2 teaspoons toasted sesame oil, 2 teaspoons chili paste, 1/4 teaspoon EACH garlic powder and dried ginger, kosher salt and freshly ground black pepper
Prep edamame. Microwave the frozen-shelled edamame. Add a pinch of salt, and let cool.
8 oz. shelled edamame
Toast ramen and slivered almonds. Break up the ramen noodles and place in a nonstick skillet on the stovetop. Add slivered almonds. Toast until fragrant and slightly browned. Set aside to cool.
3 oz. package ramen noodles, 1/2 cup slivered almonds
Combine. Combine all the salad ingredients in a large bowl – the shredded cabbage, carrots, cooked edamame, green onions, and crunchy toppings . To serve, drizzle salad dressing on top, and mix well. Add some shelled sunflower seeds and toasted sesame seeds, if desired.
16 oz package cabbage slaw, 1 1/2 cups red cabbage, 1 cup shredded carrots, 1/2 cup green onions, 8 oz. shelled edamame, 3 oz. package ramen noodles, 1/2 cup slivered almonds, sunflower seeds

Video

Notes

You can omit the red cabbage, and just add more green cabbage mix, if desired.
This salad can also be prepared by adding the dressing about an hour before serving. Wait to add the ramen, almonds, and sunflower seeds until serving, for best results.
You can add dressing to individual servings as well, if you don’t plan to eat the entire salad.

Nutrition

Moist Strawberry Shortcake Recipe

Suebee Homemaker — Thu, 07 May 2026 11:00:00 +0000

This Moist Strawberry Shortcake Recipe features a soft, vanilla bean cake topped with juicy sugared strawberries and fluffy real whipped cream. It’s a fresh, classic dessert that’s perfectly sweet, light, and ideal for any occasion. Plus it reminds me of my childhood!

A dessert that doubles for all the USA patriotic holidays too!

Easy Shortcake Recipe

Strawberry shortcake has always been one of my favorite desserts, and I’ve been on a mission to find my perfect version. I’ve tried pound cake and buttermilk biscuits, but this soft vanilla cake is the one—this is it!

Why we love it:

Incredibly moist and tender – The soft vanilla cake soaks up all the sweet strawberry juices and whipped cream for the perfect bite.
Fresh, simple ingredients – Juicy strawberries, real whipped cream, and classic cake flavors keep it light and naturally delicious.
Easy to make but impressive to serve – It comes together without fuss but looks beautiful layered for guests.
Pure nostalgic comfort – It captures that classic summertime strawberry shortcake flavor everyone loves and reminds me of my childhood.

Related Memories

Don’t want to read about my memories? Scroll on by to the recipe!

Do you have childhood memories of this summertime favorite like I do? My mom made the best strawberry shortcake – hers started with a simple Bisquick cake (from the recipe on the back of the box!), topped with sweetened strawberries and either Cool Whip or a scoop of vanilla ice cream.

Every summer, we’d stop by a local strawberry farm and come home with big boxes of freshly picked berries. Since they didn’t last long, she’d fill the sink with water to wash them, then start hulling and slicing for jam, pie, or shortcake. There were always more than we could use, and I can still picture myself standing next to her, sneaking bites almost as fast as she could prep them – such a sweet, simple memory I’ll always love.

This simple dessert can be used to celebrate any patriotic USA holiday. Avoid the food dyes and use natural colors with a fresh array of strawberries and blueberries! Try our 4th of July Fruit Pizza next!

Ingredient Notes:

Cake Flour – This type of flour helps the cake stay extra moist.
Egg Whites – To keep the cake white, I skipped the yolks and just used whites.
Vanilla Bean Paste – Adds an extra vanilla punch – so good!
Heavy Cream – Use heavy cream to make REAL whipped cream.
Strawberries – These are best in season and make a delicious topping!
Blueberries – Use some blueberries for a little pop of blue for any red, white, and blue dessert!

Three Parts:

You can prep all three parts in advance and then assemble the shortcakes whenever you want.

The cake.
The strawberries.
The whipped cream.

How to make Moist Strawberry Shortcake:

Step 1
Make the cake batter. Use a stand mixer (a hand mixer works too) to cream together the softened butter and sugar. Then add the egg whites, buttermilk, and vanilla bean paste. Mix well.

Add the dry ingredients – baking soda, baking powder, salt, and cake flour. Then mix again.

Step 2
Pour the batter into pan. Prep the pan with parchment paper or baking spray, and then pour the batter into the pan, spreading evenly to all sides.

The square pans I use are a great size to use when you don’t want a ton of leftovers.

Step 3
Bake cake. Bake cake in a preheated 350-degree F oven for approximately 25 minutes, or until done in the center. Use a toothpick to test for doneness – your oven may run cooler or hotter than mine does.

Cool cake on a wire cooling rack.

Step 4
Prep strawberries. Hull and slice the strawberries. Add to a mixing bowl and add the sugar. Stir well and let maserate for at least 30 minutes.

NOTE: Sugar is the key to preparing the strawberries for shortcake. If you want a nice syrupy drizzle on your shortcake, then add extra sugar to the strawberries. The sugar draws out the juices from the strawberries and makes them extra sweet.

Step 5
Make whipped cream. In another bowl, combine the heavy cream, powdered sugar, and vanilla. Use a hand mixer to whip ingredients until stiff peaks start to form.

NOTE: If you overmix whipping cream, it will go from soft, fluffy peaks to a grainy, curdled texture. Keep going past that point and it will actually separate into butter and liquid (buttermilk).

Step 6
Assemble plates of shortcake. To small plates, add a square of vanilla cake. Top with some fresh whipping cream followed by strawberries and blueberries. Dig in!

Recipe FAQs:

What is shortcake?

Shortcake generally refers to a sweet cake or crumbly biscuit in America. Shortcakes are layered with strawberries and whipped cream and are found worldwide, but generally considered to have originated in North America.

What kind of topping do you add to shortcake?

In addition to strawberries, you’ll need to top your shortbread with whipped cream. Use the REAL stuff for maximum flavor!

Can I assemble strawberry shortcake ahead of time?

It’s best assembled just before serving so the cake doesn’t get soggy, but you can prep all components in advance.

How do you store shortcake?

You’ll want to store the three parts of the shortbread separately. The cake can be stored on the countertop. It also freezes well if you place in freezer bags. The whipped cream topping and the strawberries can be stored in the refrigerator.

Expert Tips:

If you’d rather make this recipe as cupcakes for your shortcake, you can definitely do that instead of using a square pan. Just fill cupcake liners to 3/4 full and reduce baking time.
You can use a stand mixer or a hand mixer for the cake.
Add more sugar for an extra syrupy strawberry sauce. It’s up to you.
If wanting to prep in advance, the cake can be frozen and thawed out on your countertop beforehand. Make the whipped cream and strawberries the day you enjoy this dessert.

More Delicious Strawberry Favorites:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Moist Strawberry Shortcake Recipe

This Moist Strawberry Shortcake Recipe features a soft, vanilla bean cake topped with juicy sugared strawberries and fluffy real whipped cream. It’s a fresh, classic dessert that’s perfectly sweet, light, and ideal for any occasion. Plus it reminds me of my childhood!

Course Dessert

Cuisine American

Keyword moist strawberry shortcake, strawberry shortcake, sugared strawberries, vanilla cake

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 435kcal

Author Sue Ringsdorf

Ingredients

For the shortcake:

1/2 cup unsalted butter – softened to room temperature
2/3 cup granulated sugar (132 grams)
2 large egg whites – at room temperature
2/3 cup buttermilk – at room temp
2 teaspoons vanilla bean paste
1 ⅓ cup cake flour (173 grams) – 115 grams
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

For the strawberries:

32 oz. strawberries – or two pounds
1/4 cup sugar

For the whipping cream:

1 ½ cup heavy whipping cream
3 Tablespoons powdered sugar
2 teaspoons vanilla

Instructions

Make the cake batter. Use a stand mixer (a hand mixer works too) to cream together the softened butter and sugar. Then add the egg whites, buttermilk, and vanilla bean paste. Mix well.
Add the dry ingredients – baking soda, baking powder, salt, and cake flour. Then mix again.
1/2 cup unsalted butter, 2/3 cup granulated sugar (132 grams), 2 large egg whites, 2/3 cup buttermilk, 2 teaspoons vanilla bean paste
1 ⅓ cup cake flour (173 grams), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
Pour the batter into pan. Prep the pan with parchment paper or baking spray, and then pour the batter into the pan, spreading evenly to all sides.
The square pans I use are a great size to use when you don’t want a ton of leftovers.
Bake cake. Bake cake in a preheated 350-degree F oven for approximately 25 minutes, or until done in the center. Use a toothpick to test for doneness – your oven may run cooler or hotter than mine does.
Cool cake on a wire cooling rack.
Prep strawberries. Hull and slice the strawberries. Add to a mixing bowl and add the sugar. Stir well and let maserate for 20-30 minutes.
32 oz. strawberries, 1/4 cup sugar
Make whipped cream. In another bowl, combine the heavy cream, powdered sugar, and vanilla. Use a hand mixer to whip ingredients until stiff peaks start to form.
NOTE: If you overmix whipping cream, it will go from soft, fluffy peaks to a grainy, curdled texture. Keep going past that point and it will actually separate into butter and liquid (buttermilk).
1 ½ cup heavy whipping cream, 3 Tablespoons powdered sugar, 2 teaspoons vanilla
Assemble plates of shortcake. To small plates, add a square of vanilla cake. Top with some fresh whipping cream followed by strawberries and blueberries. Dig in!

Notes

STORING: You’ll want to store the three parts to the shortbread separately. The cake can be stored on the countertop. It also freezes well if you place in freezer bags. The whipped cream topping and the strawberries can be stored in the refrigerator.

Sugar is the key to preparing the strawberries for shortcake. If you want a nice syrup-y drizzle on your shortcake, then add extra sugar to the strawberries. The sugar draws out the juices from the strawberries so the longer you let them sit on the counter, the more juice you will get.

Nutrition

Classic Deviled Eggs

Suebee Homemaker — Thu, 02 Apr 2026 11:00:00 +0000

Classic Deviled Eggs are made with just a few simple ingredients. A quick and hard-to-resist appetizer that is always a hit at parties and family gatherings!

Deviled Eggs with Apple Cider Vinegar

Deviled eggs are an absolute staple in our house – my guys absolutely devour them every single time! There really is no better easy appetizer, and every time I make them I find myself wondering why I don’t whip them up more often. They disappear fast so consider yourself warned!

I love the tang of apple cider vinegar and use it in many recipes, including my momma’s Creamy Potato Salad. This vinegar is great in salad dressings too, especially our Light Honey Mustard Dressing and the dressing I use in the Best Cucumber Salad!

For another egg recipe, try some Egg Salad with Dill!

Why this Recipe Works:

Simple and classic – just a handful of pantry staples come together to create the most perfectly creamy, crowd-pleasing filling
The perfect balance of flavor – yellow mustard, apple cider vinegar, and a touch of sugar give these deviled eggs just the right amount of tang and sweetness
Smoked paprika on top – that finishing touch adds a beautiful pop of color and a subtle smoky flavor that takes them over the top
Always a crowd-pleaser – there is never a deviled egg left on the plate, guaranteed!

How to make Classic Deviled Eggs:

Classic Deviled Eggs are unbelievably simple to make. Keep on reading the easy steps below!

Step 1
Cook eggs. Cook your eggs (using either the stove top method or the instant pot – directions below) and cool off in an ice bath. When cool, remove eggs to a clean towel.

Step 2
Peel eggs. Carefully peel the eggs, and use a sharp knife to cut in half (the long way).

Step 3
Remove yolks. Then remove the egg yolks, place on plate or flat surface, and mash well with a fork. Transfer to a mixing bowl.

Step 4
Make filling. Add remaining ingredients to the mashed yolks – the mayo, sugar, vinegar, mustard, salt, and pepper – and stir to combine.

Step 5
Pipe filling. Use a piping tool (or just a spoon) to fill the egg whites with the yolk mixture, dividing evenly among all whites.

Step 6
Add toppings. Add a sprinkle of smoked paprika to the top of the deviled eggs along with some freshly ground black pepper.

Step 7
SERVE these deviled eggs on a large tray. Leftovers will last 4-5 days in the refrigerator.

How to make perfectly boiled eggs:

I use one of two methods to make my eggs for this recipe.

Stove-top Method. Place eggs in a small pan, cover with water and a big shake of salt or baking soda. Secure lid, and bring to a boil. Turn burner off, and keep your pan on burner with the lid on. Set timer to 11 minutes, and when timer is at zero, remove the eggs to an ice bath. When cooled, peel eggs.
Instant Pot Method. Place eggs in the egg wire rack in instant pot. Pour in two cups of water, secure lid, and set to pressure cook for three minutes, with a five minute natural release. When finished, open lid and remove eggs to an ice bath. When cooled, carefully peel eggs.

Recipe FAQs:

Why should I use older eggs for deviled eggs?

Fresh eggs are notoriously difficult to peel and can leave you with a bit of a mess! Eggs that are at least a week or two old peel so much more cleanly and easily.

How do I keep my deviled eggs from getting watery?

Make sure your eggs are completely cooled and dried before adding the filling. Also, avoid adding too much vinegar or any watery ingredients to the filling mixture.

Can I make deviled eggs ahead of time?

Yes! You can make them up to 24 hours ahead of time. Store them in an airtight container in the refrigerator and add the smoked paprika right before serving for the freshest presentation.

How do I get the filling into the eggs without a mess?

A piping bag or a zip-lock bag with the corner snipped off makes filling the eggs so much easier and gives them that beautiful bakery-style look. It’s worth the extra step!

What can I substitute for yellow mustard?

Dijon mustard works beautifully as a substitute and adds a slightly more sophisticated flavor. You can also use a combination of both.

More Delicious Appetizers:

Looking for other delicious appetizers? Try one of these next!

xoxo ~Sue

Classic Deviled Eggs

Classic Deviled Eggs are made with just a few simple ingredients. A quick and hard-to-resist appetizer that is always a hit at parties and family gatherings!

Course Appetizer

Cuisine American

Keyword classic deviled eggs, deviled eggs

Prep Time 30

Total Time 30

Servings deviled eggs

Calories 69kcal

Author Sue Ringsdorf

Ingredients

12 large eggs
1/2 cup mayonnaise
1 Tablespoon yellow mustard
1 Tablespoon apple cider vinegar
2 teaspoons granulated sugar
kosher salt and freshly ground black pepper – to taste
a sprinkle of smoked paprika – to serve

Instructions

Stove Top Method: Place eggs in a medium saucepan. Fill water to the top of the eggs, add one tablespoon salt, and place lid on pan. Turn burner to high and when it starts to boil, turn burner off, leave pan on burner, and set timer for 11 minutes. Remove pan from heat and place eggs in an ice bath until cooled.
Instant Pot Method: Place eggs on an egg trivet in instant pot. Pour about one cup of water into the pot. Attach lid and close vent. Set to pressure cook for two minutes, and then do a natural release for 10 minutes. Open vent, and then remove lid. Place eggs in an ice bath until cooled.
Gently slice eggs in half (lengthwise) and remove yolk. Set whites aside.
12 large eggs
Mix egg yolks, mayonnaise, mustard, vinegar, sugar, salt and pepper until creamy. Pour mixture in bag with piping tip.
1/2 cup mayonnaise, 1 Tablespoon yellow mustard, 1 Tablespoon apple cider vinegar, 2 teaspoons granulated sugar, kosher salt and freshly ground black pepper
Arrange egg whites on plate. Using piping tool, add the yolk mixture into the whites, and sprinkle with smoked paprika. Refrigerate until serving.
a sprinkle of smoked paprika

Video

Notes

If your eggs are too fresh, they won’t peel well. It’s best to use eggs that you’ve had in your refrigerator for awhile.
If you don’t have a piping tip, just use a spoon to fill the egg whites.
Store leftovers in an airtight container for two days.

Nutrition

Classic Broccoli Salad with Bacon and Cheese

Suebee Homemaker — Mon, 30 Mar 2026 11:00:00 +0000

This Classic Broccoli Salad with Bacon and Cheese is the ultimate crowd-pleasing side dish, combining fresh broccoli, smoky bacon, and sharp cheddar in a creamy, tangy dressing. This make-ahead favorite gets even better as it chills!

Healthy Broccoli Salad

Spring time is HERE, and I’m craving all the colors of the rainbow. The green, orange, and yellow vegetables that mean warmer weather is finally here. My blood has obviously thinned since I lived up north, because I get cold much faster now. Our Texas winter was COLD this year! I’m ready to open the windows and let the sunshine in.

I’m currently craving salads. Lettuce salads, cabbage salads, and just anything with a lot of crunch. Which is why I’ve made this Broccoli Salad several times lately.

This broccoli salad is just so many things:

bright and vibrant
interesting textures
lots of crunch
perfect combo of salt and sweet
finished off with an amazing dressing

You’re gonna love this one. Trust me!

Broccoli Salad Ingredients:

Broccoli – Buy the broccoli crowns, if possible. The broccoli will be fresher (and taste better) than buying pre-cut broccoli.
Carrots – I took the easy route and bought matchstix carrots however, but you could definitely slice them yourself.
Onion – Red onion works the best in this salad.
Craisins – If you can find the lower-sugar ones, get those! We can’t tell the difference from the regular version.
Cheese – Some shredded sharp cheddar cheese is the perfect balance to the sweetness in this salad.
Bacon – Just six slices needed. Don’t skip the bacon please!
Almonds – Toast some slivered almonds for the perfect crunch.

Honey Dijon Dressing

The Honey Dijon Dressing makes this Broccoli Salad complete. It’s tangy, creamy, and sweet at the same time, which is necessary when you have a strong vegetable like broccoli.

Make sure you add the dressing to the salad well in advance to make sure the flavors are well incorporated. The salad won’t wilt. It will just taste better.

Olive Oil
Apple Cider Vinegar
Honey
Dijon Mustard
Red Pepper Flakes
Salt and Pepper

How to make Broccoli Salad with Bacon and Cheese

Step 1
Prep ingredients. Chop the broccoli into little florets, slice the onion, toast the almonds, cook the bacon.

Step 2
Combine. Add all salad ingredients to a large salad bowl – the broccoli, carrots, red onion, Craisins, cheese, bacon, and almonds – and toss.

Step 3
Make dressing. Measure all salad dressing ingredients into a mason jar, and shake vigorously.

Step 4
Add dressing. Pour the dressing over broccoli salad, and store salad in the refrigerator for an hour or two before serving, is possible.

Step 5
Serve this salad with your favorite protein, or enjoy as a full meal (like I do)!

What to serve with Broccoli Salad:

Serve broccoli salad with any kind of grilled meats, like Grilled Chicken Skewers, Smoked Spatchcock Chicken, or Grilled Cedar Plank Salmon
Pair it with a sandwich, like Open Faced Tuna Melts, Grilled Buffalo Chicken Wraps, or some Pressed Cuban Sandwiches
Soup and Salad? Pair it with some Creamy Tomato Bisque, Autumn Squash Soup, or Stuffed Cabbage Soup.

Recipe FAQs:

Do I need to blanch the broccoli for broccoli salad?

It’s not necessary to black the broccoli but you can, if desired.
According to Wikipedia, blanching is a cooking process in which a vegetable or fruit is scalded in boiling water, removed after a brief interval, and finally plunged into iced water to halt the cooking process. Blanching foods helps reduce quality loss over time.

What kind of cheese goes on broccoli salad?

Sharp cheddar cheese is the perfect kind of cheese for broccoli salad. It’s sharp taste goes so well!

How long can you keep broccoli salad in the refrigerator?

If adding the dressing to the salad, you can store it in the refrigerator for up to two days. If you don’t add the dressing, it will last for up to 4-5 days.

How many calories are in broccoli salad?

There are 372 calories in a 2-cup serving of this salad.

Recipe Tips:

I recommend cutting the broccoli into little florets, so the dressing really absorbs well.
Shredded carrots are a great short-cut, or you can slice your own.
Make sure you shred your own sharp cheddar for best results. OR go with a good quality pre=shredded cheese like Tillamook.
Toasting the slivered almonds brings adds extra nuttiness! Don’t skip it.
I often cook my bacon in the oven, but you can buy the microwave-ready bacon too.
I recommend adding the dressing to the salad an hour or two in advance of eating for maximum flavor. If you are trying to make it last all week, then add the dressing to individual salads.

Other Delicious Salad Recipes:

Mexican Quinoa Salad with Avocado Crema – A personal fav, and one that’s a full meal for me.
Lemon Orzo Pasta Salad – Great for summertime barbecues.
Crunchy Asian Cabbage Salad – THE most popular recipe on my blog, currently.
Best Italian Chopped Salad – Really the BEST! Give it a try!
Mediterranean Chopped Salad – Full of the best flavors.

Make this salad next: Mom’s Best Creamy Cucumber Salad

xoxo ~Sue

Classic Broccoli Salad with Bacon and Cheese

This Classic Broccoli Salad with Bacon and Cheese is the ultimate crowd-pleasing side dish, combining fresh broccoli, smoky bacon, and sharp cheddar in a creamy, tangy dressing. This make-ahead favorite gets even better as it chills!

Course Salad

Cuisine American

Keyword beef and broccoli stir fri, classic buttermilk pancakes, honey dijon dressing

Prep Time 35

Total Time 35

Servings servings

Calories 414kcal

Author Sue Ringsdorf

Ingredients

For the salad:

10 cups broccoli – from about three large heads, cut into small florets
2 cups matchstick carrots
1/2 cup red onion – sliced thinly
1/2 cup low-sugar Craisins
1/2 cup shredded cheddar cheese – freshly shredded is best
6 slices bacon – cooked and crumbled
1/2 cup slivered almonds – toasted

For the dressing:

3/4 cup olive oil
6 Tablespoons apple cider vinegar
2 Tablespoons honey
1 ½ Tablespoons dijon mustard
1/2 teaspoon red pepper flakes
kosher salt and freshly ground black pepper – to taste

Instructions

Prep the broccoli by washing and cutting the broccoli heads into little florets. Discard the tough part and use only the tops of the broccoli heads.
Cook the bacon. Toast the almonds. Slice the onion.
Add all the salad ingredients in a large bowl and toss.
10 cups broccoli , 2 cups matchstick carrots, 1/2 cup red onion, 1/2 cup low-sugar Craisins, 1/2 cup shredded cheddar cheese, 6 slices bacon, 1/2 cup slivered almonds
Make the dressing by combining all ingredients in a mason jar – the olive oil, apple cider vinegar, honey, dijon mustard, red pepper flakes, salt and pepper. Shake well.
3/4 cup olive oil, 6 Tablespoons apple cider vinegar, 2 Tablespoons honey, 1 ½ Tablespoons dijon mustard, 1/2 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Pour the honey dijon dressing over the broccoli salad an hour or two before serving. Or add to individual salads (if wanting the salad to last all week long).

Video

Notes

I recommend cutting the broccoli into little florets, so the dressing really absorbs well.
Shredded carrots are a great short-cut, or you can slice your own.
Make sure you shred your own sharp cheddar for best results. OR go with a good quality pre=shredded cheese like Tillamook.
Toasting the slivered almonds brings adds extra nuttiness! Don’t skip it.
I often cook my bacon in the oven, but you can buy the microwave-ready bacon too.
I recommend adding the dressing to the salad an hour or two in advance of eating for maximum flavor. If you are trying to make it last all week, then add the dressing to individual salads.

Nutrition

Giant Cinnamon Roll Recipe

Suebee Homemaker — Thu, 26 Mar 2026 11:00:00 +0000

This Giant Cinnamon Roll is baked in a cast iron skillet for golden edges and a soft, gooey center. Swirled with buttery cinnamon sugar and topped with creamy frosting, it’s a show-stopping treat perfect for sharing!

Giant Cinnamon Roll

My mom was a true cinnamon roll connoisseur. I can still picture walking into a kitchen lined with trays of rolls—some ready for the oven, others warm and waiting for a thick layer of frosting. Once they were packed up, she’d send me off on delivery duty, sharing them with neighbors and the priests and nuns who lived across the street.

Now I get it. I often do the same thing with my baked goods because 1) we don’t need all of the carbs, and 2) it’s fun to share.

This is the only cinnamon roll recipe I bake in a cast iron skillet, and it’s truly a show-stopper. Serve it straight from the pan with the frosting swooped on top, and you’ve got a brunch centerpiece that will wow every guest at the table.

Reasons to love this recipe:

Prep ahead. You can make the dough ahead and instead of forming the roll, you can store it in the refrigerator and shape later. You can also form the dough, place in the pan, and place in the refrigerator for several hours before baking.
Tender and delicious. This giant roll is soft and melt in your mouth delicious.
You can add different types of frosting. In addition to this powdered sugar frosting, try my amazing caramel icing or a cream cheese frosting for something different.
Great for entertaining. This giant cinnamon roll is pretty impressive for company. A super fun treat for your holiday morning or any special occasion!

You do not need a fancy mixer to make rolls. This can be made by hand as well, using a large mixing bowl and a little bit of muscle.

What You’ll Need:

active dry yeast
granulated sugar
milk
large egg
unsalted butter
kosher salt
all-purpose flour
filling Ingredients – include butter, brown sugar, and cinnamon.
icing – includes powdered sugar, vanilla, half and half, and butter

How to make a Giant Cinnamon Roll:

Step 1
Activate the yeast. In the bowl of a stand mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (about 105-110 degrees F). After about 15 minutes, the yeast should be bubbly and you can proceed.

Step 2
Add butter and egg. Then add the melted butter and the whisked egg, and mix with a spatula to combine.

Step 3
Add salt and flour. Then attach the dough hook to the mixer and add the kosher salt and three cups of all-purpose flour. Start the mixer on low speed, and occasionally scrape the sides of the bowl with a spatula. Continue adding flour until you get your desired consistency.

Step 4
Let rise. Use your hands to pull dough from the mixer and transfer to a large bowl prepped with oil. Form dough into a ball with smooth side up. Do this by punching down in the center of the dough and pulling the edges inward. Cover with a clean dish towel and place in a warm corner of your kitchen to rise, about one hour. This is the first rise.

Step 5
Add fillings to the dough. Pat the dough into a large rectangle (should measure at about 20×14 inches. Spread the softened butter on the dough. Then sprinkle evenly with brown sugar and cinnamon.

Step 6
Slice dough. Use a pizza cutter to slice the dough into 1.5-2 inch slices.

Step 7
Roll the dough. Use your hands to roll the dough up, starting with one slice and then continuing with others. After a few rounds of this, place in the middle of a prepared 10-inch cast iron skillet. Then continue wrapping slices of the dough around the middle, starting one where you previously left off. until all pieces are used.

Step 8
Let rise. Let the dough rise again for about 40-45 minutes, or until it rises substantially (doesn’t need to double in size). This is the second rise.

Step 9
Bake. Preheat your oven to 350 degrees F. Place pan in the oven and bake for 30 minutes, or until golden brown and cooked to your liking (we like ours a little gooey). If the roll browns too quickly, you can tent it foil during the last 10 minutes or so.

Step 10
Cool. Let roll sit for ten minutes and then carefully remove to a board or tray.

Step 11
Make icing. Melt butter in medium bowl. Add the vanilla extract, the half and half, and the powdered sugar and mix ingredients well. Adjust icing as needed.

NOTE: Using our Old Fashioned Caramel Icing would also be delicious!

Step 12
Add icing. Spread the icing on the slightly warm cinnamon roll, allowing it to seep into all the cracks and crevices of the roll.

Step 13
Serve. Use a sharp knife to slice the large cinnamon roll into wedges.

Enjoy this Cinnamon Roll with a cup of cold brew or the best caramel latte!

Storing and Freezing:

STORE leftover cinnamon roll in airtight container for 2-3 days at room temperature.
FREEZE this delicious cinnamon roll before adding the icing for 2-3 months, wrapped tightly in plastic wrap and then in a freezer bag.

Recipe Tips:

I use active dry yeast for baking. Instant yeast can be used in a dry climate or if you’re in a hurry.
Use warm water to activate the yeast. If using a digital thermometer, it should read between 105-110 degrees F.
When adding the flour, be sure to add it gradually and not all at one time.
When ready, the dough should be a little bit tacky – not overly sticky. It should be easy to handle.
When forming the roll, I recommend using a large baking mat to roll out the dough. If the dough is difficult to roll, let it rest so that the gluten can relax a bit.

Recipe FAQs:

Why bake the roll in a skillet?

Cast iron gives you golden, slightly crisp edges while keeping the center soft and gooey. It also helps the roll bake evenly.

Do I need to grease the skillet?

Yes. Even if it’s well-seasoned, buttering the skillet ensures easy release and adds extra flavor to the edges.

How do I know when the roll is done?

The center should be set (not doughy), and the internal temperature should be around 190–200°F.

Can I make the roll ahead of time?

Yes. Assemble it, cover, and refrigerate overnight. Let it come to room temperature before baking.

More Sweet Roll Recipes:

Looking for more sweet roll options? Try one of the following recipes next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Giant Cinnamon Roll Recipe

This Giant Cinnamon Roll is baked in a cast iron skillet for golden edges and a soft, gooey center. Swirled with buttery cinnamon sugar and topped with creamy frosting, it’s a show-stopping treat perfect for sharing!

Course Breakfast

Cuisine American

Keyword cinnamon roll, giant cinnamon roll

Prep Time 30

Cook Time 35

time to rise 1 30

Total Time 2 35

Servings servings

Calories 431kcal

Author Sue Ringsdorf

Ingredients

I redid this recipe in Feb of 2026. Instead of a giant twist, I made it into a giant roll.

For the bread:

1 Tablespoon active dry yeast – I use Red Star Active Yeast
1/4 cup granulated sugar (50 grams)
1 ¼ cup warm 2% milk (225 grams)
1/4 cup unsalted butter – melted
1 large egg – whisked
3 ½ cups all-purpose flour (420 grams)
1 teaspoon kosher salt

For the filling:

1/4 cup unsalted butter – softened
1/2 cup brown sugar (110 grams)
2 Tablespoons ground cinnamon

For the icing:

1 ½ Tablespoons unsalted butter – melted
1 teaspoon vanilla extract
3 Tablespoons half and half
1 ¾ cups powdered sugar (210 grams) – sifted

Instructions

Activate the yeast. In the bowl of a stand mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (about 105-110 degrees F). After about 15 minutes, the yeast should be bubbly and you can proceed.
1 Tablespoon active dry yeast, 1/4 cup granulated sugar (50 grams), 1 ¼ cup warm 2% milk (225 grams)
Add butter and egg. Then add the melted butter and the whisked egg, and mix with a spatula to combine.
1/4 cup unsalted butter, 1 large egg
Add salt and flour. Then attach the dough hook to the mixer and add the kosher salt and three cups of all-purpose flour. Start the mixer on low speed, and occasionally scrape the sides of the bowl with a spatula. Continue adding flour until you get your desired consistency.
3 ½ cups all-purpose flour (420 grams), 1 teaspoon kosher salt
Let rise. Use your hands to pull dough from the mixer and transfer to a large bowl prepped with oil. Form dough into a ball with smooth side up. Do this by punching down in the center of the dough and pulling the edges inward. Cover with a clean dish towel and place in a warm corner of your kitchen to rise, about one hour. This is the first rise.
Add fillings to the dough. Pat the dough into a large rectangle (should measure at about 20×14 inches. Spread the softened butter on the dough. Then sprinkle evenly with brown sugar and cinnamon.
1/4 cup unsalted butter, 1/2 cup brown sugar (110 grams), 2 Tablespoons ground cinnamon
Slice dough. Use a pizza cutter to slice the dough into two-inch slices.
Roll the dough. Use your hands to roll the dough up, starting with one slice and then continuing with others. After a few rounds of this, place in the middle of a prepared 10-inch cast iron skillet. Then continue wrapping slices of the dough around the middle, starting one where you previously left off. until all pieces are used.
Let rise. Let the dough rise again for about 40-45 minutes, or until it rises substantially (doesn’t need to double in size). This is the second rise.
Bake. Preheat your oven to 350 degrees F. Place pan in the oven and bake for 30 minutes, or until golden brown and cooked to your liking (we like ours a little gooey). If the roll browns too quickly, you can tent it foil during the last 10 minutes or so.
Cool. Let roll sit for ten minutes and then carefully remove to a board or tray.
Make icing. Melt butter in medium bowl. Add the vanilla extract, the half and half, and the powdered sugar and mix ingredients well. Adjust icing as needed.
1 ½ Tablespoons unsalted butter, 1 teaspoon vanilla extract, 3 Tablespoons half and half, 1 ¾ cups powdered sugar (210 grams)
Add icing. Spread the icing on the slightly warm cinnamon roll, allowing it to seep into all the cracks and crevices of the roll.
Serve. Use a sharp knife to slice the large cinnamon roll into wedges.

Notes

STORE leftover cinnamon roll in airtight container for 2-3 days at room temperature.
FREEZE this delicious cinnamon roll before adding the icing for 2-3 months, wrapped tightly in plastic wrap and then in a freezer bag.

Nutrition

Overnight Sausage Egg Casserole

Suebee Homemaker — Mon, 23 Mar 2026 11:00:00 +0000

This Overnight Sausage Egg Casserole is the ultimate make-ahead breakfast – loaded with sausage, bacon, eggs, veggies, and melty cheese all baked together in one dish. Simply assemble it the night before and pop it in the oven the next morning for an effortless and crowd-pleasing breakfast that everyone will love!

Overnight Breakfast Casserole

If y’all have ever made omelettes for a group and realized that all you did was cook while everybody else was eating, this casserole is for you. Make a mess in your kitchen the day before, and then keep it stress-free at mealtime. That’s what I’m talking about.

You simply make it the night before.
Store it in the refrigerator overnight.
And then pop it in the oven about an hour before you eat.
OR you can prep and bake the casserole the same day!

This omelette casserole tastes like the real thing. You won’t be disappointed. I promise!

We love our breakfast casseroles including this Sausage Hash Brown Breakfast Casserole and Blueberry French Toast Casserole.

Why This Recipe Works:

Make Ahead. We love the ease of making this casserole one day and then baking it the next.
Great for entertaining. This is a perfect holiday breakfast because it feeds a crowd!
Tastes delicious! Yup, just like an omelette but way easier.

Ingredients Notes:

Sausage – Use mild, sweet, or spicy Italian sausage – according to what you like best.
Bacon – You’ll need about 6 slices of bacon.
Veggies – Onion, garlic, red bell pepper, jalapeño, mushrooms, and spinach. You could also use additional veggies if desired.
Eggs – You’ll need a dozen large eggs.
Spices – Ground mustard, kosher salt, and freshly ground black pepper.
Sliced Bread – You can use any kind of bread. I used some homemade Cracked Wheat Bread that I had in my freezer.
Cheese – One or two cups of shredded cheddar cheese works great! See note below on what type of cheese to use!

NOTE: Make sure you shred your own cheese or use a good quality shredded cheese (like Tillamook). Most pre-shredded cheese has a coating on it preventing it from melting in a casserole like this one.

How to make Omelette Casserole:

Step 1
Cook the sausage. In a skillet, brown the sausage until fully cooked. Spoon into a colander to drain.

Step 2
Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.

Step 3
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, and sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minute or so.

Step 4
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.

Step 5
Prep bread. Butter one side of the bread. You can remove crusts if desired.

Step 6
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.

Step 7
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately (for dinner!) instead of waiting until morning.

Step 8
Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

All ovens are different so you may need to adjust the baking time.

NOTE: Leftover omelette casserole is great for up to four days. Store covered in your refrigerator. You can also freeze baked casserole for up to three months.

Recipe Tips and Variations:

Use different meats in this casserole. I occasionally use turkey sausage and turkey bacon instead of pork.
You can vary the veggies or use additional – any kind of peppers and mushrooms. Tomatoes would be a tasty addition too.
Feel free to adjust the spices according to what you like.
Any kind of cheese works too. I like adding pepper jack cheese or anything spicy!
Instead of storing this in the refrigerator overnight, you can bake it immediately after assembly.

Breakfast for Dinner? Yes, please! Serve this with some avocado toast and fresh fruit!

Other Overnight Breakfast Dishes:

Blueberry French Toast Casserole – This one gets rave reviews from friends. Those blueberries!
Chocolate French Toast Casserole – Chocolate lovers will love this one.
Peanut Butter and Jelly Overnight Oats – We eat these on the regular. They are great for kids and adults alike!
Apple Pie Overnight Oats – This version of overnight oats has freshly cooked apples. So good!

Or try our Crustless Ham and Cheese Quiche!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Overnight Sausage Egg Casserole

This Overnight Sausage Egg Casserole is the ultimate make-ahead breakfast – loaded with sausage, bacon, eggs, veggies, and melty cheese all baked together in one dish. Simply assemble it the night before and pop it in the oven the next morning for an effortless and crowd-pleasing breakfast that everyone will love!

Course Breakfast

Cuisine American

Keyword breakfast casserole, omelette breakfast, overnight breakfast casserole

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 361kcal

Author Sue Ringsdorf

Ingredients

6 strips bacon – cooked and crumbled
1 pound sausage – cooked and crumbled
1 Tablespoon olive oil
1/2 large onion – diced
1 medium red bell pepper – diced
1 medium jalapeno – diced
1 cup sliced mushrooms
1 1/2 cups spinach leaves
2 cloves garlic – minced
7 slices old bread
2-3 Tablespoons butter – or enough to spread on bread
12 large eggs
1 cup 2% milk – or use whatever milk you have
1 teaspoon dry mustard powder
1-2 cups shredded cheddar cheese * SEE NOTE BELOW
kosher salt and freshly ground black pepper – to taste

Instructions

Cook the bacon. Cook some bacon according to your favorite method. I like to bake mine in the oven.
6 strips bacon
Cook the sausage. In a skillet, brown the sausage until full cooked. Spoon into a colander to strain.
1 pound sausage
Sauté the veggies. Using the same skillet, add the chopped onion, peppers, sliced mushrooms along with a little olive oil. Sauté until slightly softened and then add the spinach and garlic. Cook for another minutes or so.
1 Tablespoon olive oil, 1/2 large onion, 1 medium red bell pepper, 1 medium jalapeno, 1 cup sliced mushrooms, 1 1/2 cups spinach leaves, 2 cloves garlic, salt and pepper
Make the egg mixture. To a mixing bowl, add the eggs, milk, ground mustard, salt, and pepper. Whip until very well mixed.
12 large eggs, 1 cup 2% milk, 1 teaspoon dry mustard powder, kosher salt and freshly ground black pepper
Prep bread. Butter one side of the bread. You can remove crusts if desired.
7 slices old bread, 2-3 Tablespoons butter
Assemble. Place the bread in the casserole dish, butter side down. Add the sausage and bacon, then the sautéed veggies, the egg mixture, and top with shredded cheese.
1-2 cups shredded cheddar cheese
Refrigerate. Cover casserole with Saran Wrap and place in the refrigerator overnight. You can also make this immediately if not prepping ahead.
Bake. Bake uncovered in a preheated 375-degree oven for approximately 40-45 minutes, or until eggs are set in the center. Add aluminum foil at the end of baking if casserole is getting too dark on top.

Video

Notes

Make sure you shred your own cheese or use a good quality shredded cheese (like Tillamook). Most pre-shredded cheese has a coating on it preventing it from melting in a casserole like this one.
Use your choice of meat for this casserole. You can even skip it for a meatless dish.
The veggies can be substituted as well, for whatever you like best.
Baking time will vary according to your oven, but the eggs should be set in the middle before serving.
Leftover omelette casserole is great for up to four days. Store covered in your refrigerator. You can also freeze baked casserole for up to three months.

Nutrition

Homemade Fruit Kolaches with Cream Cheese

Suebee Homemaker — Mon, 09 Mar 2026 11:00:00 +0000

Try these soft, pillowy Homemade Fruit Kolaches with Cream Cheese for a bakery-style treat at home. If you love the famous kolaches from the Czech Stop in West, Texas, this recipe brings that same comforting, nostalgic flavor straight from your own oven.

Czech-Inspired Kolaches

When our youngest son was in college at UT in Austin, we often stopped at the famous Czech Stop in West, Texas alongside I-35. It’s a beloved stop for travelers in that neck of the woods for good reason – deliciousness!

Since 1983, The Czech stop has been serving a huge variety of fruit, cream cheese, and savory kolaches straight from the bakery counter. Their kolaches are a regional classic rooted in Czech-Texan heritage and we are very big fans even though our trips that way have lessened over the years.

Why This Recipe Works:

SOFT AND PILLOWY – The enriched yeast dough creates a soft, pillowy texture similar to classic Czech-style kolaches.
CREAMY FILLING – Every bite has a little bit of sweet, creamy filling that keeps you coming back for more.
PERFECT FOR BRUNCH – These fruit kolaches are perfect for brunch because they’re easy to grab, share, and enjoy warm, making them ideal alongside coffee, tea, or mimosas.
LABOR OF LOVE – It takes a some time to make these delicious kolaches, but they are worth making. I promise!

What You’ll Need:

active dry yeast
granulated sugar
milk
egg
unsalted butter
all-purpose flour
bread flour
kosher salt
fruit preserves
for the filling – a combo of cream cheese, vanilla extract, powdered sugar, and milk
for the icing – a combo of butter, powdered sugar, vanilla extract, and milk

How to make Czech Kolaches:

Step 1
Mix the flour and butter. In the bowl of a stand mixer, combine the all-purpose flour, three cups of bread flour, kosher salt, and the softened butter. Attach the dough hook and start the mixer on low speed. Let it run for a minute or two.

Step 2
Activate yeast. In a large measuring cup, combine the yeast, sugar, and warm milk (heated to 105-110 degrees F). Use a spatula to stir it around. Let the yeast mixture sit for about 15 minutes or until it gets foamy and bubbly on top.

Add the egg and mix well.

Step 3
Finish the dough. Pour the yeast mixture into the stand mixer and start the mixer on low speed. Let it run until the flour absorbs, using a silicone spatula to occasionally scrape down the sides of the bowl.

Add the remaining bread flour or as much is needed to achieve your desired consistency and let the mixer run on medium speed for a couple of extra minutes. Test the dough with your finger to make sure it’s slightly sticky but firm.

Step 4
Transfer dough. Transfer the soft dough to a medium greased bowl. Form it into a smooth ball by punching it down in the center and pulling the sides inward. Place the dough smooth side up in the bowl.

Step 5
Let dough rest. (FIRST RISE) Place a clean towel (or plastic wrap) on the top of the bowl and set it in a warm place in your kitchen. Let the dough double in size – approximately 45 minutes to one hour.

Step 6
Form rolls. Spread a bit of oil on a baking mat or cutting board and use it to divide the dough into 24 equal portions. Use your hands to form each portion into a small ball and add to a greased sheet pan (I use a USA half sheet pan measuring 17. 25 x 12. 25 x 1. Press down slightly, cover with towel, and set pan in a warm corner of your kitchen to rise, about 45 minutes to an hour. (SECOND RISE)

NOTE: I normally use a digital scale to get equal-sized rolls. For this batch, each one was approximately 48 grams but that could change slightly.

Step 7
Make cream cheese filling. Add cream cheese ingredients – the softened cream cheese, egg yolk, vanilla extract, and powdered sugar – to a mixing bowl. Use a hand mixer to beat until ingredients are well combined. Place in the refrigerator until ready to use.

Step 8
Add filling to rolls. Use the handle of a wooden spoon to press down the center of each roll, forming a large well. Then carefully add a spoonful of preserves topped with a spoonful of cream cheese filling to each well. Brush egg wash on rolls (optional) and let rest while preheating oven to 350 degrees.

Step 9
Bake rolls. Bake rolls in preheated 350-degree oven for 17-20 minutes, or until golden. brown on top. Set pan on counter to cool.

Step 10
Make icing. Combine melted butter, powdered sugar, vanilla, and two tablespoons of milk. Use a spoon to stir and then additional milk as needed to get a consistency that works for drizzling.

Step 11
Add icing. Drizzle icing over top the kolaches. I normally add icing to a small bag, snip off the end, and drizzle in a thin stream. Serve and enjoy!

Storing and Freezing:

Because these kolaches contain cream cheese, they’re best kept at room temperature for up to 24 hours in an airtight container. After that, transfer them to the refrigerator for food safety, and simply warm them slightly before serving to bring back that soft, bakery-fresh texture.
Baked kolaches (without icing) freeze well for up to 2 months. Thaw overnight, warm slightly, and add icing before serving.

Recipe FAQs:

What are kolaches?

Kolaches are soft Czech-style pastries made with a lightly sweet yeast dough and filled with fruit, cream cheese, or both.

Do I need a stand mixer to make kolaches?

No, you can mix and knead the dough by hand. A stand mixer just makes the process faster and easier.

What kind of fruit works best for kolaches?

Thick fruit fillings like cherry, apricot, blueberry, or raspberry work best so they don’t spread too much while baking.

How do I keep the filling from working out?

Create a deep indentation in the dough and avoid overfilling. A sturdy, well-proofed dough helps keep everything in place.

When do I add the cream cheese filling?

Add the cream cheese filling after shaping the dough and before baking so it stays creamy and slightly tangy.

Other Delicious Roll Recipes:

Kitchen Tools Used: (affiliate links)

The Bosch Universal Mixer is the best bread mixer! My Mom had one sitting on her counter for as long as I can remember. She used it so often that she literally wore the first one out and bought a second one after she and Dad moved into an apartment. Mike bought me one for Mother’s Day several years ago and I love it. It doesn’t do the work FOR you, but it can handle a lot of bread making (speaking from experience!) and the lid prevents the dough from falling out of the mixer when making large batches of bread.
USA Half Sheet Pan (17. 25 x 12. 25 x 1 inches)
Cooling Rack

xoxo ~Sue

Homemade Fruit Kolaches with Cream Cheese Recipe

Try these soft, pillowy Homemade Fruit Kolaches with Cream Cheese for a bakery-style treat at home. If you love the famous kolaches from the Czech Stop in West, Texas, this recipe brings that same comforting, nostalgic flavor straight from your own oven.

Course Bread, Breakfast, Rolls

Cuisine American, Czech

Keyword fruit kolaches, homemade kolaches with cream cheese

Prep Time 25

Cook Time 18

Rise Time 2 30

Total Time 3 13

Servings servings

Calories 253kcal

Author Sue Ringsdorf

Ingredients

For the rolls:

4 teaspoons active dry yeast (12 grams)
1/4 cup granulated sugar (50 grams)
1 ¾ cup 2% milk (394 grams) – or whole milk
1 large egg
6 Tablespoons unsalted butter – softened
2/3 cup all-purpose flour (80 grams)
4 cups bread flour (520 grams)
2 teaspoons kosher salt
egg wash

For the cream cheese and fruit filling:

10 oz. cream cheese – softened
1/4 cup powdered sugar
2 teaspoons vanilla extract
1 large egg yolk
1 cup preserves – any kind

For the glaze:

1 Tablespoon unsalted butter – metled
1 ¼ cup powdered sugar
3 Tablespoons milk
2 teaspoons vanilla extract

Instructions

Mix the flour and butter. In the bowl of a stand mixer, combine the all-purpose flour, three cups of bread flour, kosher salt, and the softened butter. Attach the dough hook and start the mixer on low speed. Let it run for a minute or two.
2/3 cup all-purpose flour (80 grams), 3 cups bread flour (390 grams) 2 teaspoons kosher salt, 6 Tablespoons unsalted butter
Activate yeast. In a large measuring cup, combine the yeast, sugar, and warm milk (heated to 105-110 degrees F). Use a spatula to stir it around. Let the yeast mixture sit for about 15 minutes or until it gets foamy and bubbly on top.
Add the egg and mix well.
4 teaspoons active dry yeast (12 grams), 1/4 cup granulated sugar (50 grams), 1 ¾ cup 2% milk (394 grams), 1 large egg
Finish the dough. Pour the yeast mixture into the stand mixer and start the mixer on low speed. Let it run until the flour absorbs, using a silicone spatula to occasionally scrape down the sides of the bowl.
Add the remaining bread flour or as much is needed to achieve your desired consistency and let the mixer run on medium speed for a couple of extra minutes. Test the dough with your finger to make sure it’s slightly sticky but firm.
1 cup bread flour (130 grams)
Transfer dough. Transfer the soft dough to a medium greased bowl. Form it into a smooth ball by punching it down in the center and pulling the sides inward. Place the dough smooth side up in the bowl.
Let dough rest. (FIRST RISE) Place a clean towel (or plastic wrap) on the top of the bowl and set it in a warm place in your kitchen. Let the dough double in size – approximately 45 minutes to one hour.
Form rolls. Spread a bit of oil on a baking mat or cutting board and use it to divide the dough into 24 equal portions. Use your hands to form each portion into a small ball and add to a greased sheet pan (I use a USA half sheet pan measuring 17. 25 x 12. 25 x 1. Press down slightly, cover with towel, and set pan in a warm corner of your kitchen to rise, about 45 minutes to an hour. (SECOND RISE)
NOTE: I normally use a digital scale to get equal-sized rolls. For this batch, each one was approximately 48 grams but that could change slightly.
Make cream cheese filling. Add cream cheese ingredients – the softened cream cheese, egg yolk, vanilla extract, and powdered sugar – to a mixing bowl. Use a hand mixer to beat until ingredients are well combined. Place in the refrigerator until ready to use.
10 oz. cream cheese, 1 large egg yolk, 2 teaspoons vanilla extract, 1/4 cup powdered sugar
Add filling to rolls. Use the handle of a wooden spoon to press down the center of each roll, forming a large well. Then carefully add a spoonful of preserves topped with a spoonful of cream cheese filling to each well. Brush egg wash on rolls (optional) and let rest while preheating oven to 350 degrees.
1 cup preserves, egg wash
Bake rolls. Bake rolls in preheated 350-degree oven for 17-20 minutes, or until golden. brown on top. Set pan on counter to cool.
Make icing. Combine melted butter, powdered sugar, vanilla, and 2-3 tablespoons of milk. Use a spoon to stir and then additional milk as needed to get a consistency that works for drizzling.
1 Tablespoon unsalted butter, 1 ¼ cup powdered sugar, 2 teaspoons vanilla extract, 3 Tablespoons milk
Add icing. Drizzle icing over top the kolaches. I normally add icing to a small bag, snip off the end, and drizzle in a thin stream. Serve and enjoy!

Video

Notes

Because these kolaches contain cream cheese, they’re best kept at room temperature for up to 24 hours in an airtight container. After that, transfer them to the refrigerator for food safety, and simply warm them slightly before serving to bring back that soft, bakery-fresh texture.
Baked kolaches (without icing) freeze well for up to 2 months. Thaw overnight, warm slightly, and add icing before serving.

Nutrition

Old Fashioned Sticky Buns

Suebee Homemaker — Mon, 02 Mar 2026 12:00:00 +0000

Old Fashioned Sticky Buns are super soft, filled with a sweet cinnamon and sugar mixture, and then baked on top of a caramel “goo” – as my mom called it. These sticky rolls will be your new favorite to serve for brunch or special meals!

Try our Giant Cinnamon Roll Recipe or Homemade Fruit Kolaches with Cream Cheese next!

Sticky Buns

My mother made these sticky buns SO MANY times during our lifetime. She made them for church breakfasts (coffee and rolls, as they called it) and church bake sales as well as for her family and friends. You could always count on freshly made caramel rolls on our return visits over the years. We love an old family recipe!

The thing about my mom’s cinnamon rolls was that they were the ABSOLUTE BEST. I’m not kidding. I have so many fond memories of this recipe.

Why This Recipe Works:

SIMPLE – If you love working with yeast, you’ll agree that these are simple to make. If you are new to the game, I promise that by following my step-by-step directions, you’ll be a pro too.
CINNAMON ROLLS ELEVATED – These are basically cinnamon rolls elevated. Add the caramel topping (or GOO!) and you have sticky buns.
GOOEY – We love the tender centers of these rolls and the gooey topping. SO much sticky goodness in these caramel sticky buns.

What You’ll Need:

Yeast – I use Red Star Active Dry Yeast. (This is a very large amount. I keep a bunch in the freezer, and it lasts a long time.) We have perfect bread-making weather here in Texas, and my bread always rises pretty quickly. You may need a Quick Rise Yeast, depending on where you live.
Granulated Sugar – Sugar is needed to add sweetness and helps to activate the yeast.
Water – Be sure to use WARM water (about 100-110 degrees F). It should be warm to the touch but not scalding. Scalding water will disintegrate the yeast, and cold won’t activate it at all.
Oil – My choice of oil for rolls is usually canola. But feel free to use melted butter in place of it, if desired.
Salt – Kosher salt is the only type of salt I use now. But regular salt may be used as well (but use only half the amount).
Flour – All-purpose flour produces the softest, fluffiest rolls!
For the cinnamon and sugar layer – Unsalted butter, brown sugar, and cinnamon.
For the “goo” – Brown sugar, more butter, white syrup, and pecans (optional).

How to make Old Fashioned Sticky Buns:

Step 1
Activate the yeast. In a large standing mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (105 -110 degrees F), not hot. Mix and let sit for about 15 minutes to get the yeast working. You should see little bubbles in the yeast mixture.

Step 2
Add remaining ingredients. Add the oil and stir with a spatula. Attach the dough hook to the mixer and add the salt and half of the flour. Start the mixer and let the flour absorb.

Gradually add more flour, a little bit at a time until the dough is less sticky and pulls away from the side of the bowl. You want the bread dough to be slightly sticky, but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.

Step 3
Add dough to a bowl. Grease a large bowl with canola oil. Add dough to the greased bowl, making sure you smooth it into a ball, by punching it down – starting in the center of the dough. Place dough ball with the smooth side up and cover with a clean kitchen towel (or some plastic wrap). Place the bowl in a warm place in your kitchen and let the dough double in size. This is the first rise.

Step 4
Make goo. In a small saucepan, combine the brown sugar, butter, and syrup. Bring to a boil and remove from heat. Pour a thin layer of goo into the bottom of two greased pans. Add pecans if you wish.

NOTE: I used two 8×8 pans but round pans would work great too.

Step 5
Add filling. Transfer dough to a floured work surface and use a sharp knife to split the soft dough into two sections. Press one section into a rectangle and use your hands to spread three tablespoons of softened butter on the top of the dough. Then sprinkle 1/3 cup of brown sugar and one tablespoon of cinnamon all over the dough.

Step 6
Cut dough. Gently roll dough up into a long log, starting on the long end. Using a serrated edge knife, cut the dough log into about 1.5 – inch slices. Place sections into pans with goo, and press down slightly, so that the cinnamon sugar is visible on top.

Step 7
Let dough rise again. Cover the pans with a clean dishtowel, and let rise again until the dough is almost doubled. (This is the second rise.) This dough rises fast in Texas but it may take longer where you live.

Step 8
Bake. Bake rolls in a preheated 350-degree oven for about 25 minutes, or until the rolls are a beautiful golden brown on top.

Step 9
Let caramel goo set up. Place pans on the counter and set the timer for 5 minutes. This allows the goo to set up. If you remove rolls too early, the caramel goo will ooze off onto your counter.

After 5 minutes (NO MORE or the goo will stick), flip the pans over onto cooling racks. Remove rolls and let cool.

Storing and Freezing:

STORE cooled rolls in an airtight container for 3-4 days. We like to warm these sweet rolls in the microwave.
FREEZE sticky buns by wrapping them in cling wrap and then placing them in a freezer bag. Thaw by letting the rolls sit out on your countertop.

What to serve with Classic Sticky Buns:

A side of fresh fruit. You could also add some yogurt and Healthy Chocolate Granola.
Sausage Hash Brown Breakfast Casserole
Crustless Ham and Cheese Quiche
A glass of the best cold brew or a Caramel Latte!

Recipe FAQs:

What is the difference between a sticky bun and a caramel roll?

Sticky buns are baked with the sweetener and sometimes pecans on the bottom of the pan (and then flipped over). Cinnamon rolls are usually baked separately and then topped later with an icing of some type.

What’s another name for sticky buns?

Sticky buns are commonly referred to as honey buns or caramel buns.

Are pecans used in sticky buns?

Pecans are often times used in the sticky bun topping. I didn’t use them here, but will often times use them for an extra crunch in the topping.

Can I prepare sticky buns in advance?

Yes, you can prepare these caramel sticky buns and then bake later. After you’ve placed dough on the top of the gooey caramel, wrap very tightly, and place in the refrigerator for several hours or overnight. When ready to bake, let the rolls come to room temperature and finish rising. Then bake as directed.

Recipe Tips:

When you add the milk to the yeast and sugar, be careful to use WARM milk between 105 -110 degrees F on a digital thermometer. If the water is too hot, the yeast will disappear and you can’t make bread without yeast. Also, do not use cool water because it won’t activate the yeast.
The yeast will bubble up when it’s activated.
Don’t add all the flour at once because every baking day is different. Some days you will need a bit more flour and some days, you will need less.
The dough should be slightly sticky when ready. Over time, you will learn exactly how much flour is needed to make the ultimate cinnamon rolls.
These caramel rolls only take about 25 minutes to bake. Be careful to avoid over-baking.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Old Fashioned Sticky Buns

Old Fashioned Sticky Buns are super soft, filled with a sweet cinnamon and sugar mixture, and then baked on top of a caramel "goo" – as my mom called it. These sticky rolls will be your new favorite to serve for brunch or special meals!

Course Breakfast

Cuisine American

Keyword caramel cinnamon rolls, old fashioned sticky buns, sticky buns

Prep Time 30

Cook Time 22

Rise Time 1 30

Total Time 2 22

Servings rolls

Calories 353kcal

Author Sue Ringsdorf

Ingredients

For the dough:

4 teaspoons active dry yeast (12 grams) – I use Red Star Active Yeast
1/3 cup granulated sugar (66 grams)
2 cups whole milk (480 grams) – warm
1/3 cup canola oil (72 grams)
2 teaspoons kosher salt (8-10 grams)
5 – 5¼ cups all-purpose flour (about 620 grams) – or enough to get the right consistency

For the sugar and cinnamon mixture:

6 Tablespoons unsalted butter (84 grams) – softened
2/3 cup brown sugar (145 grams)
2 Tablespoons cinnamon (16 grams) – more or less, depending on your preference

For the caramel “goo”:

1 cup brown sugar (220 grams)
1/3 cup unsalted butter (76 grams)
3 Tablespoons white corn syrup (60 grams)
chopped pecans – optional

Instructions

For the dough:

Activate the yeast. In a large standing mixer, combine yeast, sugar, and warm milk. Be careful to use WARM milk (105 -110 degrees F), not hot. Mix and let sit for about 15 minutes to get the yeast working. You should see little bubbles in the yeast mixture.
4 teaspoons active dry yeast (12 grams), 1/3 cup granulated sugar (66 grams), 2 cups whole milk (480 grams)
Add remaining ingredients. Add the oil and stir with a spatula. Attach the dough hook to the mixer and add the salt and half of the flour. Start the mixer and let the flour absorb.
Gradually add more flour, a little bit at a time until the dough is less sticky and pulls away from the side of the bowl. You want the bread dough to be slightly sticky, but not too much. When you touch the dough, it should bounce back slightly. Be sure to leave the mixer on for several minutes after you get the right consistency.
1/3 cup canola oil (72 grams), 2 teaspoons kosher salt (8-10 grams), 5 – 5¼ cups all-purpose flour (about 620 grams)
Add dough to a bowl. Grease a large bowl with canola oil. Add dough to the greased bowl, making sure you smooth it into a ball, by punching it down – starting in the center of the dough. Place the dough ball with the smooth side up and cover it with a clean kitchen towel (or some plastic wrap). Place the bowl in a warm place in your kitchen and let the dough double in size. This is the first rise.
Make goo. In a small saucepan, combine the brown sugar, butter, and syrup. Bring to a boil and remove from heat. Pour a thin layer of goo into the bottom of two greased pans. Add pecans if you wish.
NOTE: I used two 8×8 pans but round pans would work great too.
1 cup brown sugar (220 grams), 1/3 cup unsalted butter (76 grams), 3 Tablespoons white corn syrup (60 grams), chopped pecans
Add filling. Transfer dough to a floured work surface and use a sharp knife to split the soft dough into two sections. Press one section into a rectangle and use your hands to spread three tablespoons of softened butter on the top of the dough. Then sprinkle 1/3 cup of brown sugar and one tablespoon of cinnamon all over the dough.
6 Tablespoons unsalted butter (84 grams), 2/3 cup brown sugar (145 grams), 2 Tablespoons cinnamon (16 grams)
Cut dough. Gently roll dough up into a long log, starting on the long end. Using a serrated edge knife, cut the dough log into about 1.5 – inch slices. Place sections into pans with goo, and press down slightly, so that the cinnamon sugar is visible on top.
Let dough rise again. Cover the pans with a clean dishtowel, and let rise again until the dough is almost doubled. (This is the second rise.) This dough rises fast in Texas but it may take longer where you live.
Bake. Bake rolls in a preheated 350-degree oven for about 25 minutes, or until the rolls are a beautiful golden brown on top.
Let caramel goo set up. Place pans on the counter and set the timer for 5 minutes. This allows the goo to set up. If you remove rolls too early, the caramel goo will ooze off onto your counter.
After 5 minutes (NO MORE or the goo will stick), flip the pans over onto cooling racks. Remove rolls and let cool.

Notes

TO PREP IN ADVANCE: You can prepare these caramel sticky buns and then bake later. After you’ve placed dough on the top of the gooey caramel, wrap very tightly, and place in the refrigerator for several hours or overnight. When ready to bake, let the rolls come to room temperature and finish rising. Then bake as directed.
STORE cooled rolls in an airtight container for 3-4 days. We like to warm these sweet rolls in the microwave.
FREEZE sticky buns by wrapping them in cling wrap and then placing them in a freezer bag. Thaw by letting the rolls sit out on your countertop.

Nutrition

Panera Copycat Autumn Squash Soup

Suebee Homemaker — Mon, 16 Feb 2026 12:00:00 +0000

This Panera Copycat Autumn Squash Soup is the ultimate cozy bowl for cooler days. A blend of butternut squash, carrots, cinnamon applesauce, pumpkin, and warming spices makes it a new favorite – think butternut squash soup with hints of apple, pumpkin, and just a touch of heat for extra comfort!

Panera Copycat Recipe

Have you ever had Panera’s Autumn Squash Soup? We went to Panera on a recent trip, and I was shocked at the final bill of our simple lunch. So I did my best to replicate it. After several versions, I decided that not only was this the best one, it was the easiest one too!

Instead of sautéing apples with butter and spices, I used cinnamon applesauce for the same cozy sweetness – with zero effort. Just stir in 1 cup of cinnamon applesauce when you add the pumpkin. It blends beautifully, saves time, and gives the soup that warm, autumn flavor that we love.

Creamy soups are just so comforting! Try my Roasted Carrot Soup or my Butternut Squash Soup with Bacon for even MORE creaminess! And this Creamy Potato Soup can be almost completely pureed as well!

Reasons to Love this Soup (more than Panera!)

It’s cheaper. A bowl of this soup at Panera’s costs $7.99! You can make an entire batch of this soup for far less. This recipe makes five medium bowls or six small bowls.
You can tailor it to your taste buds. There is SO much wiggle room in soup recipes. If you want to add more cinnamon and sugar to make it sweeter, have at it. If you like your soups spicy, then add more ginger or cayenne! You can also add some apple cider for an even more pronounced apple taste. Email me if you need more suggestions or help.
It’s delicious! It really IS delish. Creamy with a savory and sweet flavor all at once.
Cozy! Another bonus is staying in your pjs and slippers and enjoying this soup in the comfort of your home. I’m all about the cozy life!

Ingredients Used

Butternut Squash – I used one medium to large squash. After I peeled and cubed it, it equaled about eight cups.
Carrots – Use about two large carrots, chopped.
Onion – I use yellow onion in most of my recipes.
Garlic – A few cloves of garlic are always a good thing.
Olive Oil – You’ll use a good dose of olive oil at the start of the recipe. Butter could be substituted, if desired.
Pumpkin – One cup of pumpkin puree adds depth of flavor and some sweetness too.
Brown Sugar – Just a bit of brown sugar is needed, but you could use honey instead. You may even want to skip the extra sweetener altogether due to including cinnamon applesauce. Test it and add as you go!
Seasonings – Cinnamon (in the applesauce), ground ginger, cayenne, nutmeg (optional), salt, and pepper round out the seasonings.
Broth – Use either vegetable broth to keep it vegetarian, or chicken broth works too.
Cream – Some heavy cream is a nice final touch to this healthy soup!

How to make Autumn Squash Soup:

Step 1
Peel and cube the squash. I use a potato peeler and then start chopping, discarding the seeds and pulp as I go.

Step 2
Sauté veggies. Heat olive oil in a large pot over medium heat. Add carrots, onion, and a pinch of salt. Cook 4-5 minutes, until slightly softened. Add garlic and seasonings (salt, pepper, ground ginger and cayenne pepper) and stir for 30 seconds.

Step 3
Add squash and broth. Stir in the chopped butternut squash and pour in enough broth (3 – 3.5 cups) to cover. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the squash is very tender. The squash should start to fall apart.

Step 4
Add remaining ingredients. Add the pumpkin puree, cinnamon applesauce, brown sugar, nutmeg, and heavy cream and stir well. Simmer for five minutes or so.

Step 5
Puree. Use an immersion blender to purée soup until completely smooth. Add more broth if it’s thicker than you like. Test to see if additional applesauce or seasoning is needed for more sweetness or spiciness – all depending on your taste preference!

NOTE: You can also add mixture to a large blender. If so, you’ll need to work in two batches.

Step 6
Heat through. Cook the soup on medium-low heat until heated through. You’ll need to stir frequently to avoid the sputtering all over the place. (Pureed soup can make a mess of things quickly!) Add additional salt and pepper as needed.

Step 7
Serve. Ladle into bowls, top with roasted pepitas, and serve with crusty bread or grilled cheese sandwiches.

Storing and Freezing

Store leftover soup in an airtight container in your refrigerator for 3-4 days.
Freeze soup after letting completely cool. I like to add the soup to a freezer bag and lay flat in the freezer.

Expert Tips

Blend well. You can either use an immersion blender or regular blender to puree the soup.
Warm up slowly. Pureed soups can be difficult to warm up on the stove (because they sputter!). So make sure you do it slowly and stir often!
Taste test and adjust. When adding in the sugar and seasonings, taste as you go. Then you’ll know if you want to add more sweet or spicy. All of the seasonings together are a great balance in flavor!

More Butternut Squash Recipes

I’ve got a few other delicious recipes for you to try next!

Other Delicious Soup Recipes

Soup Season is one of my favorites because there is really nothing easier than a big pot of whatever you’re craving. I’ve built up a pretty large library for you to sample from, and here are some by category. Take your pick!

Beef – Hearty Beef Vegetable Soup, Shredded Beef Cabbage Soup, and Beef Barley Vegetable Soup.
Curry Based – Sweet Potato Curry Soup and Curry Fish Stew.
Chicken – Green Chili Chicken Soup, Chicken Tortilla Soup, Creamy Chicken Pot Pie Soup, and Lemon Chicken Orzo Soup.
Other – I’ve also got creamy soups, meatless soups, meatball soups, chowder, chili, and more!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Panera Copycat Autumn Squash Soup

This Autumn Squash Soup is the ultimate cozy bowl for cooler days. A blend of butternut squash, carrots, cinnamon applesauce, pumpkin, and warming spices makes it a new favorite – think butternut squash soup with hints of apple, pumpkin, and just a touch of heat for extra comfort!

Course Main Dish, Soup

Cuisine American

Keyword Autumn Squash Soup, Panera’s autumn squash soup

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 393kcal

Author Sue Ringsdorf

Ingredients

3 Tablespoons olive oil
2 large carrots – chopped
1 medium yellow onion – chopped
3 cloves garlic – minced
kosher salt and freshly ground black pepper – to taste
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper – for heat (optional)
1 large butternut squash (about 8 cups chopped)
3 – 3½ cups broth – vegetable or chicken
1 cup pumpkin puree
1 cup cinnamon applesauce
2 Tablespoons brown sugar – or more for added sweetness
1/2 teaspoon nutmeg
1 cup heavy cream
roasted pepitas and crusty bread/grilled cheese – to serve

Instructions

Peel and cube the squash. I use a potato peeler and then start chopping, discarding the seeds and pulp as I go.
Sauté veggies. Heat olive oil in a large pot over medium heat. Add carrots, onion, and a pinch of salt. Cook 4-5 minutes, until slightly softened. Add garlic and seasonings (salt, pepper, ground ginger and cayenne pepper) and stir for 30 seconds.
3 Tablespoons olive oil, 2 large carrots, 1 medium yellow onion, 3 cloves garlic, kosher salt and freshly ground black pepper, 1 teaspoon ground ginger, 1/4 teaspoon cayenne pepper
Add squash and broth. Stir in the chopped butternut squash and pour in enough broth (3 – 3.5 cups) to cover. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the squash is very tender. The squash should start to fall apart.
1 large butternut squash (about 8 cups chopped), 3 – 3½ cups broth
Add remaining ingredients. Add the pumpkin puree, cinnamon applesauce, brown sugar, nutmeg, and heavy cream and stir well. Simmer for five minutes or so.
1 cup pumpkin puree, 1 cup cinnamon applesauce, 2 Tablespoons brown sugar, 1/2 teaspoon nutmeg, 1 cup heavy cream
Puree. Use an immersion blender to purée soup until completely smooth. Add more broth if it’s thicker than you like. Test to see if additional applesauce or seasoning is needed for more sweetness or spiciness – all depending on your taste preference!
NOTE: You can also add mixture to a large blender. If so, you’ll need to work in two batches.
Heat through. Cook the soup on medium-low heat until heated through. You’ll need to stir frequently to avoid the sputtering all over the place. (Pureed soup can make a mess of things quickly!) Add additional salt and pepper as needed.
Serve. Ladle into bowls, top with roasted pepitas, and serve with crusty bread or grilled cheese sandwiches.
roasted pepitas and crusty bread/grilled cheese

Notes

Store leftover soup in an airtight container in your refrigerator for 3-4 days.
Freeze soup after letting completely cool. I like to add the soup to a freezer bag and lay flat in the freezer.
Blend well. You can either use an immersion blender or regular blender to puree the soup.
Warm up slowly. Pureed soups can be difficult to warm up on the stove (because they sputter!). So make sure you do it slowly and stir often!
Taste test and adjust. When adding in the sugar and seasonings, taste as you go. Then you’ll know if you want to add more sweet or spicy. All of the seasonings together are a great balance in flavor!

Nutrition

Mini Lava Cakes

Suebee Homemaker — Thu, 12 Feb 2026 12:00:00 +0000

These Mini Lava Cakes are rich, indulgent, and perfectly portioned, with warm molten centers that flow with every bite. This small batch recipe is incredibly simple to make and makes the best dessert for small dinner parties or date night!

Happy Mother’s Day!

That’s right, youngest son Zach Ringsdorf has hacked into the blog today to bring y’all an all-time “cool mom” recipe. Throughout our childhood, the boys of the household were seldom left unsatisfied when it came to the culinary delights crafted by our mother. She is the best after all – well, almost the best. There was one dish that the boys craved more than anything.

There was one particular dish that etched itself into our memories, surpassing the delight of Chewy French Bread, flavorful Spanish Seafood Paella, and even our mother’s homemade ice cream. It was the illustrious Molten Lava Cake from Chili’s.

Do you remember the game Hungry Hungry Hippos? Well, imagine the Ringsdorf family gathered around a piping-hot, gooey, and irresistibly melty Lava Cake at our local Chili’s—reminiscent of those hungry hippos in action.

The first time our mother served us her homemade rendition of this divine dessert, it was a true jaw-dropping moment for my brother Josh and me. Just the day before, she might have been urging me to savor her favorite summertime snack—a ripe raw tomato enjoyed like an apple. And now, she astounded us with the richest, messiest, and most indulgent treat she had ever whipped up. That moment will forever be ingrained in my memory.

It held immense significance for us, as we knew our mother’s true passion lay in perfecting her risotto recipes. Yet, she selflessly took on the role of a local Chili’s chef, recreating their lava cake for her beloved boys. From that moment on, the Molten Lava Cake became an extraordinary indulgence reserved for unique occasions— not just birthdays, but rather unexpected triumphs. Whether it was the transition from fourth to fifth grade, a hard-fought soccer game in the pouring rain, or successfully enduring a dentist appointment without needing any restraint, these small victories became precious moments we celebrated together, always underscored by our mother’s unwavering love. Whether it came in the form of the Molten Lava Cake, the cherished Special Plate, or a new Webkinz, her gestures made every occasion remarkable. Happy Mother’s Day, Mom!

Today, I’d like to dedicate this exquisite recipe to all the wonderful mothers out there, with a special shoutout to my incredible mother, SueBee. Prepare to treat yourself to the ultimate indulgence with our irresistible Mini Lava Cakes. You’ll experience the sheer decadence of its velvety, oozing chocolate center and flawlessly crisp exterior.

Why We Love This Recipe:

That molten center moment – Cutting into one and watching warm chocolate ooze out feels a little magical every single time.
Big flavor, small package – Rich, intense chocolate in a petite dessert means you get maximum indulgence without overdoing it.
Perfect with toppings – Ice cream, whipped cream, berries, powdered sugar are all toppings that play well with everyone.
Chocolate lover’s dream – Deep, gooey, unapologetic chocolate in every bite. The perfect dessert for any occasion.

Ingredients Used:

Chocolate
Butter
Eggs
Sugar
Vanilla Extract
Flour
Salt

How to make Mini Lava Cakes:

These mini Lava Cakes are meant to be gooey. When baking, it’s preferable to err on the side of undercooking rather than overcooking it. We want the cake to be melty and goopy. This is a cake that comes out of the oven, onto a plate, and into your mouth.

NOTE: Oven temperature is KEY. When testing this recipe, I made sure I added extra oven thermometers to make sure the temperature was close to 450 degrees F. For me, the right baking time was 11 minutes but that might be slightly different for you, depending on your oven. I recommend testing this before serving it to guests.

Step 1
Prep for baking. Preheat oven to 450 degrees. Grease ramekins with butter. Be sure to spread butter into the corner of the ramekins to ensure a clean removal.

Step 2
Melt chocolate and butter. Using a small pan or double boiler, melt the chocolate and butter over low heat, stirring almost constantly. Remove from heat.

Step 3
Prep remaining ingredients. In a small bowl, beat the eggs, sugar, and salt together until pale.

Step 4
Add in chocolate and flour. Use a spatula to gently fold in the chocolate and flour. Make sure the flour is fully absorbed in order to avoid clumping.

Step 4
Bake. Pour batter evenly into prepared ramekins. Bake for about 11 minutes or until your liking (depending on your particular oven). The edges should look set and slightly puffed, while the centers still appear soft and slightly jiggly.

Step 5
Rest Cakes. Rest cakes for just one minute. Then carefully run a knife around the edges (if needed), invert onto small plates, and lift off the ramekins. Use a towel to handle ramekins as they will still be hot!

Step 6
Serve. Serve with fresh raspberries or strawberries and enjoy!

OPTIONAL: Instead of adding fresh berries as a garnish, you could add a scoop of ice cream followed by a chocolate shell, or just a dusting of powdered sugar. Try our Vanilla Bean Ice Cream, Raspberry Ice Cream, or Strawberry Ice Cream Recipe!

Other Chocolate Desserts:

Is your love language CHOCOLATE? Well, here you go!

Recipe FAQs:

What makes a lava cake “lava”?

The gooey center comes from slightly underbaking the cakes so the middle stays molten while the edges set.

Do I need special chocolate?

Use good-quality semisweet or bittersweet chocolate. Since chocolate is the star, better chocolate means better flavor.

Can I use chocolate chips instead of baking chocolate?

Yes, but baking chocolate melts more smoothly. If using chips, choose a high-quality brand.

Can I make this recipe ahead of time?

Yes, you can prepare the recipe through step 4 up to one day in advance. Refrigerate the ramekins in the meantime but set them out the day of baking to remove the chill. Then proceed as directed.

What if my lava cakes don’t look done after 11 minutes?

Since all ovens run a little diffently, you may need more or less time when making these cakes. If your oven runs cool, you may need more time and if it runs hot, you may need less time. Watch your oven closely during the baking process.

Can I double the recipe?

You can definitely double this recipe if serving a large group (or if a hungry person wants two). Just make sure you have the correct size of ramekins beforehand.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mini Lava Cakes

These Mini Lava Cakes are rich, indulgent, and perfectly portioned, with warm molten centers that flow with every bite. This small batch recipe is incredibly simple to make and makes the best dessert for small dinner parties or date night!

Course Dessert

Cuisine American

Keyword chocolate lava cakes, mini lava cakes, molten lava cake

Prep Time 15

Cook Time 11

Total Time 26

Servings servings

Calories 575kcal

Author Zach Ringsdorf & Kirsten Hahn

Ingredients

1/2 cup unsalted butter
6 oz. semi-sweet chocolate – rouchly chopped
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 pinch salt
2 Tablespoons all-purpose flour
raspberries, vanilla ice cream, and magic shell – to serve (optional)

Instructions

Prep for baking. Preheat oven to 450 degrees. Grease your ramekins with butter. Be sure to spread butter into the corner of the ramekins to ensure a clean removal.
Melt chocolate and butter. Using a small pan or double boiler, melt the chocolate and butter over low heat, stirring almost constantly. Remove from heat.
1/2 cup unsalted butter, 6 oz. semi-sweet chocolate
Prep remaining ingredients. In a small bowl, beat the eggs, sugar, and salt together until pale.
2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar, 1 teaspoon vanilla extract 1 pinch salt
Add in chocolate and flour. Use a spatula to gently fold in the melted chocolate and flour. Make sure the flour is fully absorbed in order to avoid clumping.
2 Tablespoons all-purpose flour
Bake. Pour batter evenly into prepared ramekins. Bake for about 11 minutes or until your liking (depending on your particular oven). The edges should look set and slightly puffed, while the centers still appear soft and slightly jiggly.
Rest Cakes. Rest cakes for just one minute. Then carefully run a knife around the edges (if needed), invert onto small plates, and lift off the ramekins. Use a towel to handle ramekins as they will still be hot!
Serve. Serve with fresh raspberries or strawberries and enjoy!
OPTIONAL: Instead of adding fresh berries as a garnish, you could add a scoop of ice cream followed by a chocolate shell, or just a dusting of powdered sugar. Try our Vanilla Bean Ice Cream, Raspberry Ice Cream, or Strawberry Ice Cream Recipe!
raspberries, vanilla ice cream, and magic shell

Notes

These mini Lava Cakes are meant to be gooey. When baking, it’s preferable to err on the side of undercooking rather than overcooking it. We want the cake to be melty and goopy. This is a cake that comes out of the oven, onto a plate, and into your mouth.
Oven temperature is KEY. When testing this recipe, I made sure I added extra oven thermometers to make sure the temperature was close to 450 degrees F. For me, the right baking time was 11 minutes but that might be slightly different for you, depending on your oven. I recommend testing this before serving it to guests.

Nutrition