Red, white and blue and berries all over! Fresh from the market, assorted berries are in season and they are exploding with the most beautiful colors and flavor. Strawberries, raspberries and blackberries are the classic trio that makes the most perfect summer and fourth of July dessert. Layers of the fluffiest and soft sponge cake piled high with fresh whipped cream and mixed berries is simple and refreshing for your back yard celebration.

What Is A Sponge Cake

A classic sponge cake is not only delicious to eat, but is fun to make. It is slightly different than a classic vanilla cake because of the meringue made out of egg whites that are folded in to the batter to make the cake extra spongy.  A traditional sponge cake is made in two parts, dividing the egg yolks and egg whites keeps this cake light, airy and the perfect texture. The fluffy layers of this sponge cake pair perfectly with fresh whipped cream and season fresh fruit.

Ingredients

Sponge Cake 
Eggs In this sponge cake recipe the eggs are divided and used at different times. The egg yolks are mixed together with the granulated sugar and whisked until light in color, while the egg whites are whisked to create a fluffy meringue.
Granulated Sugar is divided between the egg yolk and egg whites
Milk I prefer to bake with whole milk but 2 % will also work in this recipe
Vegetable Oil is used in cakes to add moisture. Cake recipes use butter or oil but the liquid tends to make a cake more moist
Cake Flour is a lower protein flour that is softer in texture and creates a light and fluffly cake
Baking Powder is the leavening agent that causes cakes to rise. Baking powder creates a much lighter and airy texture with larger air bubbles

Step-by-Step Instructions

Prepare the Sponge Cake

• Preheat oven to 350 degrees F and prepare (3) 8" cake pans with baking spray and line the bottom of each cake pan with parchment paper
• Separate the egg yolks and egg whites, place the egg yolks in the mixing bowl and set the egg whites aside
• In a mixing bowl with whisk attachment, combine egg yolks and ½ cup granulated sugar; whisk until combined pale yellow color and fluffy
• Slowly add milk, vegetable oil and vanilla extract until foamy
• On low speed, add in flour, baking powder and salt
• Pour the egg yolk mixture into another bowl and set aside
• In a mixing bowl with whisk attachment, whisk egg whites until soft peaks form
• Slowly add in the remaining ½ cup granulated sugar to the egg whites and continue whisking until sugar is combined
• Fold the egg whites into the egg yolk mixture until fully combined
• Divide the cake batter into (3) 8" cake pans
• Bake for 12-14 minutes or until cake springs back at the touch

Assemble The Berries and Cream Layer Cake

• Once the cake is baked and cooled, brush the simple syrup on each layer of cake
• Place the first layer of cake on a cake plate, spread a layer of whipped cream and top with mixed berries
• Repeat with next two layers or cake, whipped cream and berries and finish the top layer off with a beautiful pile of mixed berries
• Serve immediately or refrigerate until ready to serve

Expert Tips and FAQS

• When making the sponge cake, make sure to take your time making the meringue because the meringue will give the cake the light and fluffy texture
• Make sure to gently fold the meringue and egg yolk mixture together and all ingredients are fully combined and there are no streaks
• Bake the sponge cake immediately after your divide the batter into the cake pan because it will deflate if you let it sit out to long

More Summer Recipes You Will Love

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Berries and Cream Layer Cake

Berries and Cream Layer Cake is the perfect cake for your light and fresh summer celebration! Three layers of sponge cake layered between fresh whipped cream and piled high with assorted colorful and juicy berries.  

Course Dessert

Cuisine Dessert

Prep Time 45 minutes minutes

Cook Time 13 minutes minutes

Total Time 58 minutes minutes

Servings 12

Calories 470kcal

Author Kristen Massad

Ingredients

Sponge Cake

• 5 Eggs Divided
• 1 Cup Granulated Sugar Divided
• 1 Tablespoon Vanilla Extract
• ¼ Cup Milk
• ¼ Cup Vegetable Oil
• 1 Cup Cake Flour
• 1 ½ Teaspoon Baking Powder
• ¼ Teaspoon Salt

Citrus Simple Syrup

• 1 Cup Granulated Sugar
• 1 Cup Water
• Peel of 1 Orange
• Peel of 1 Lemon

Whipped Cream

• 2 Cups Heavy Whipping Cream
• ¼ Cup Powdered Sugar
• 1 Tablespoon Orange Zest

Berries

• Strawberries rinsed, remove stems and slice
• Blueberries rinsed
• Blackberries rinsed
• Raspberries rinsed

Instructions

Prepare the Sponge Cake

• Preheat oven to 350 degrees F and line (3) 8" cake pans with parchment paper
• Seperate the egg yolk and egg whites, place the egg yolks in the mixing bowl and set the egg whites aside
• In a mixing bowl with whisk attachment, combine egg yolks and ½ cup granulated sugar; whisk until combined pale yellow color and fluffy
• Slowly add milk, vegetable oil and vanilla extract until foamy
• On low speed, add in flour, baking powder and salt
• Pour the egg yolk mixture into another bowl and set aside
• In a mixing bowl with whisk attachment, whisk egg whites until stiff peak
• Slowly add in the remaining ½ cup granulated sugar to the egg whites
• Fold the egg whites into the egg yolk mixture until fully combined
• Divide the cake batter into (3) 8" cake pans
• Bake for 12-14 minutes or until cake springs back at the touch

Prepare The Citrus Simple Syrup

• While the cake is baking, combine sugar, water and citrus peel in a small saucepan
• Bring to a simmer for 3-4 minutes until the sugar is dissolved
• Remove from the heat and allow the syrup to cool before using

Prepare The Fresh Whipped Cream

• Add the heavy whipping cream, powdered sugar, vanilla extract and orange zest in a mixing bowl with whisk attachment
• Whisk until soft peaks form

Assemble The Berries and Cream Layer Cake

• Once the cake is baked and cooled, brush the simple syrup on each layer of cake
• Place the first layer of cake on a cake plate, spread a layer of whipped cream and top with mixed berries
• Repeat with next two layers or cake, whipped cream and berries and finish the top layer off with a beautiful pile of mixed berries
• Serve immediately or refrigerate until ready to serve

Nutrition

Serving: 12people | Calories: 470kcal | Carbohydrates: 56g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 176mg | Potassium: 91mg | Fiber: 1g | Sugar: 46g | Vitamin A: 831IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg

There is nothing better than ooey, gooey s'mores on a warm summer night, but make them even better and easier when turned into a delicious and festive s'mores dip. This Easy Red, White and Blue S'mores Dip is the perfect patriotic twist to a classic treat, layered with melted chocolate, colorful marshmallows and graham crackers to dip. It is the ultimate dessert for a crowd on the Fourth of July, Memorial Day or any other summer gathering.

Ingredient Notes

Semi Sweet Chocolate: The base of your dip-semi sweet chocolate bars or chips add a rich and classic flavor to this dip.

Marshmallows: Make it festive with red, white and blue marshmallows or keep it classic with plain white marshmallows. Either way these large marshmallows will melt to perfection and be the perfect sweet for this classic dessert.

Graham Crackers: Scoop up the gooey dip with your favorite graham crackers; plain, chocolate or cinnamon.

How To Make S'more Dip

• Preheat the oven to 350 degrees
• Layer the chocolate into a small to medium baking dish using chocolate bars
• Add marshmallows into a single layer covering the chocolate layer
• Bake for 8-10 minutes or until the chocolate is melted and the marshmallows have a very light golden color on the top and are puffed
• Serve warm with graham crackers or cookie of your choice

Tips and FAQS To Make The Yummies S'mores Dip

Don't Over Bake: Make sure to watch the marshmallows when they are in the oven. Light golden brown and a little puffy is all you need and it is ready!

Serve Immediately: S'mores dip is best served right out of the oven when the chocolate is melted and the marshmallows are ooey gooey!

Make it for a crowd: You can make this dessert as big or as small as you would like. This is super easy for a large crowd!

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Easy Red White Blue Baked S'mores Dip

Bring the campfire indoors with this festive and simple Easy Red White Blue S'mores Dip-a sweet, shareable treat that will be a fun addition to your summer table. Made with only three ingredients, this dessert dip is perfect to bring to a party or serve at your own.

Course Chocolate, Dessert, Snacks

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 Servings

Calories 227kcal

Author Kristen Massad

Ingredients

• 6 Ounce Chocolate Bars or (approx. 4 bars)
• 30 Large Red, White and Blue Marshmallows
• Graham Crackers For dipping

Instructions

• Preheat oven to 350 degrees F and spray a small to medium round baking dish or cast iron skillet with non stick spray.
• Layer the chocolate bars to cover the bottom of the dish.
• Arrange the marshmallows over the chocolate to create a red, white and blue pattern.
• Bake the marshmallows and chocolate for 8-10 minutes or until the chocolate is melted and the marshmallows are light golden color and soft to the touch.
• remove the dish from the oven and serve immediately with the graham cracker dippers, while hot and the chocolate is melted and marshmallows are ooey gooey!

Nutrition

Serving: 1Serving | Calories: 227kcal | Carbohydrates: 40g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 108mg | Fiber: 2g | Sugar: 28g | Vitamin A: 9IU | Calcium: 13mg | Iron: 1mg

One of my favorite desserts for every occasion, whether it is a casual outdoor dinner or a more formal gathering, Rice Krispie Treats make the perfect end to every meal. This dessert is usually a kid friendly option, but adults love them even more than kids and there are so many ways to make this sweet treat a little bit fancier.

I love the look and flavors of the layers in this Berries and Cream Rice Krispie Treat. It is fun dessert for summer gatherings and could be a great addition to your Fourth of July festivities. Layers of strawberry, vanilla and blueberry make up this fun and fresh combination in this nostalgic dessert.

There are no limits with Rice Krispie Treats, we love a Classic Rice Krispie Treat or something a little bit more gourmet with our Chocolate Caramel Rice Krispie Treat.

Ingredient Notes

Rice Krispie Cereal-The star of the show!

Marshmallows-Mini marshmallows make these ooey gooey good! Make sure to check the expiration date of the marshmallows because expired marshmallows will change the taste and texture of your treats.

Freezed Dried Fruit-Strawberry and blueberry freeze dried fruit is what makes these berry flavored treats. Crushing the freeze dried fruit into a powdered form will add a beautiful color and delicious taste!

Vanilla Bean Paste-If you don't have vanilla bean paste you can remove the seeds from a vanilla bean or you can use vanilla extract.

Step By Step Instructions

Strawberry Rice Krispie Treats 

• Prepare a 9x13 inch baking sheet (¼ sheet pan) with non-stick cooking spray and line with parchment paper; set aside 
• In a large stockpot melt the butter and mini marshmallows over low heat until the marshmallows are completely melted 
• Stir in the crushed freeze dried strawberries 
• Remove the pot from the heat and stir in the Rice Krispie cereal and mix until fully combined 
• Scoop the mixture onto the prepared pan and using a piece of parchment paper, press the mixture down into the pan to create an even layer. Allow the Rice Krispie Treats to cool while you prepare the next layer 

Vanilla Rice Krispie Treats 

• In a large stockpot melt the butter and mini marshmallows over low heat until the marshmallows are completely melted 
• Stir in the Vanilla Bean Paste 
• Remove the pot from the heat and stir in the Rice Krispie cereal and mix until fully combined 
• Scoop the mixture onto the strawberry layer and using a piece of parchment paper, press the mixture down into the pan to create an even layer. Allow the Rice Krispie Treats to cool while you prepare the next layer 

Blueberry Rice Krispie Treats 

• In a large stockpot melt the butter and mini marshmallows over low heat until the marshmallows are completely melted 
• Stir in the crushed freeze dried blueberries 
• Remove the pot from the heat and stir in the Rice Krispie cereal and mix until fully combined 
• Scoop the mixture onto the vanilla layer and using a piece of parchment paper, press the mixture down into the pan to create an even layer. Allow the Rice Krispie Treat layers to cool completely before cutting (appoximately 30 minutes) 

Cut and Serve 

• Cut the Rice Krispie Treats into 12 even squares or your desired shape and size
• Serve or store in an airtight container for 4-5 days

Expert Tips To Make The Best Rice Krispie Treats

Check The Expiration Date
One of the most important and forgotten things to do when making rice krispie treats is to check the expiration date of the ingredients. Marshmallows specifically expire faster than you think and old marshmallows will not melt the same. This will change the texture of your treats.

Easy and Clean Layering
When you are pressing the sticky Rice Krispie treats down it is best to use a piece of parchment paper or a greased spatula so that the melted marshmallows don't stick to everything.

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Berries and Cream Rice Krispie Treats

Three layers of the most delicious, crispy, buttery and fruity Berries and Cream Rice Krispie Treats. Strawberry, vanilla bean and blueberry makes up the decadent combination of these layered bars that look as good as they taste.

Course Bars, Desserts

Cuisine Bars/Brownies, Dessert

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 12 Rice Krispie Treats

Calories 566kcal

Author Kristen Massad

Ingredients

Strawberry Rice Krispie Treats

• 4 Tablespoons Unsalted Butter
• 6 Cups Mini Marshmallows
• ½ Cup Freeze Dried Strawberries Crushed
• 6 Cup Rice Krispie Cereal

Vanilla Rice Krispie Treats

• 4 Tablespoon Unsalted Butter
• 6 Cups Mini Marshmallows
• 1 Tablespoon Vanilla Bean Paste
• 6 Cup Rice Krispie Cereal

Blueberry Rice Krispie Treats

• 4 Tablespoon Unsalted Butter
• 6 Cups Mini Marshmallows
• ½ Cup Freeze Dried Blueberries
• 6 Cups Rice Krispie Cereal

Instructions

Strawberry Rice Krispie Treats

• Prepare a 9x13 inch baking sheet (¼ sheet pan) with non-stick cooking spray and line with parchment paper; set aside
• In a large stockpot melt the butter and mini marshmallows over low heat until the marshmallows are completely melted
• Stir in the crushed freeze dried strawberries
• Remove the pot from the heat and stir in the Rice Krispie cereal and mix until fully combined
• Scoop the mixture onto the prepared pan and using a piece of parchment paper, press the mixture down into the pan to create an even layer. Allow the Rice Krispie Treats to cool while you prepare the next layer

Vanilla Rice Krispie Treats

• In a large stockpot melt the butter and mini marshmallows over low heat until the marshmallows are completely melted
• Stir in the Vanilla Bean Paste
• Remove the pot from the heat and stir in the Rice Krispie cereal and mix until fully combined
• Scoop the mixture onto the strawberry layer and using a piece of parchment paper, press the mixture down into the pan to create an even layer. Allow the Rice Krispie Treats to cool while you prepare the next layer

Blueberry Rice Krispie Treats

• In a large stockpot melt the butter and mini marshmallows over low heat until the marshmallows are completely melted
• Stir in the crushed freeze dried blueberries
• Remove the pot from the heat and stir in the Rice Krispie cereal and mix until fully combined
• Scoop the mixture onto the vanilla layer and using a piece of parchment paper, press the mixture down into the pan to create an even layer. Allow the Rice Krispie Treat layers to cool completely before cutting (appoximately 30 minutes)

Cut and Serve

• Cut the Rice Krispie Treats into 12 even squares or your desired shape and size
• Serve or store in an airtight container for 4-5 days

Nutrition

Serving: 1Rice Krispie Treat | Calories: 566kcal | Carbohydrates: 111g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 285mg | Potassium: 241mg | Fiber: 2g | Sugar: 58g | Vitamin A: 3144IU | Vitamin C: 147mg | Calcium: 13mg | Iron: 15mg

What makes these chicken enchiladas with avocado so special is the combination of textures and flavors. The tangy tomatillo green sauce soaks into the corn tortillas as they bake, the shredded rotisserie chicken stays incredibly juicy thanks to a quick simmer in the filling and the buttery avocado adds a creaminess that takes these over the top. Finished with crumbled cotija cheese, fresh cilantro and a squeeze of lime, this is one easy weeknight dinner that feels anything but ordinary.

Ingredient Notes

• Rotisserie Chicken- The secret to making this an easy weeknight chicken dinner. Buy it pre-cooked and shred it while warm for the quickest prep. Three cups of shredded chicken fills all 12 enchiladas perfectly.
• Avocados- Choose ripe avocados that an be diced and gently mashed in the sauce.
• Tomatillo Enchilada Sauce (Green Enchilada Sauce)- Store bought works great, find your favorite brand and stick with that. Look for a mild to medium heat, depending on your preference. If you prefer to make it homemade you can do that as well.
• Corn Tortillas- Traditional and best for enchiladas, corn tortillas soak up the sauce perfectly. Do not use flour tortillas, they get very soggy and gummy which is not what you want.
• Chicken Broth- Adds moisture and flavor to the sauce and makes the chicken very tender.
• Cotija Cheese- I love using Cotija cheese because it is a dry, crumbly and salty cheese that goes perfectly with the tomatillo sauce. If you want to use another cheese, such as cheddar, pepper jack or a blend you can do that as well.

How To Make Chicken Enchiladas

1. Preheat the oven to 375 degrees F. Lightly grease a 9x13 glass baking dish.
2. Simmer the filling: In a small saucepan, sauté the onions and garlic until translucent. Add the Avocado and give it a gentle mash and then add the shredded rotisserie chicken. Stir together while adding the tomatillo sauce and the chicken broth. Bring the filling to a simmer and then set aside until ready to use.
3. Assemble the enchiladas: Warm the remainder of the tomatillo sauce in a small sauce pan. Dip each corn tortilla in the hot sauce, place in the baking dish, spoon the filling down the center of the tortilla, roll tightly and place seam side down in the baking dish. Repeat these steps until all the filling is gone and the baking dish is filled with assembled enchiladas.
4. Pour and Top: Pour the remainder of the sauce over the top of the rolled enchiladas and generously sprinkle the cojita cheese over the top.
5. Bake Uncovered for 15-20 minutes or until bubbly and golden brown.
6. Rest and Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, sliced avocado and a squeeze of fresh lime juice! Enjoy.

Tips for the Best Chicken Avocado Enchiladas

Don't Overfill the tortillas. This will ensure that each enchilada rolls neatly and prevents splitting.

Use warm, fresh-made filling. Rolling Enchiladas with a warm filling makes the tortillas more pliable and the finished dish much juicier. Don't let the filling cool completely before assembling.

Warming tortillas is super important so that they don't crack and split. Place in the hot sauce or warm the tortillas on a skillet.

Make it ahead: Assemble the enchiladas, cover and refrigerate up to 24 hours before baking.

Don't skip the resting time. Letting the enchiladas rest for 5 minutes after baking allows the sauce to set slightly and makes them far easier to serve cleanly.

Frequently Asked Questions

More Easy Weeknight Meals That You Will Love

These Easy Chicken Avocado Enchiladas have become a Joy+Oliver family favorite for good reason-they are fast, fresh and deeply satisfying. The next time you need an easy weeknight dinner that everyone at the table will love, this is the recipe to reach for.

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Chicken Avocado Enchilada Recipe

If you are craving a comforting dinner that feels special but doesn't require hours in the kitchen, these Chicken Avocado Enchiladas are it. Made with tender rotisserie chicken, creamy avocados, and a vibrant tomatillo enchilada sauce, this recipe comes together quickly and delivers big, fresh flavor. It is the kind of meal that works just as well for a busy weeknight as it does for feeding a hungry crowd.

Course Main Course, Recipe

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12 Servings

Calories 243kcal

Author Kristen Massad

Ingredients

Chicken Avocado Filling

• ½ Cup Yellow Onion Diced
• 1 Garlic Clove Chopped
• 1 Avocado Diced
• 3 Cups Shredded Rotisserie Chicken
• ½ Cups Chicken Broth
• 1 Cup Tomatillo Enchilada Sauce

Chicken Avocado Enchiladas

• 12 Corn Tortillas
• 3 Cups Tomatillo Enchilada Sauce
• 1 Recipe Chicken Avocado Filling (recipe above)
• ½ Cup Cojita Cheese Crumbled

Garnish

• fresh cilantro chopped
• avocado diced
• Fresh limes

Instructions

• Preheat oven to 375 degrees F and lightly oil a 9x13 glass baking dish.

Prepare Chicken Avocado Filling

• In a small saucepan sauté the diced yellow onion and chopped garlic until translucent.
• Add the diced avocado and gently mash the avocado and combine with the onions
• Add the shredded rotisserie chicken, chicken broth and tomatillo enchilada sauce and stir to combine.
• Bring the filling to a simmer and then turn the heat off and set aside until ready to use.

Assemble the Chicken Avocado Enchiladas

• In a small saucepan, heat the 3 cups of tomatillo enchilada sauce to a simmer and turn off.
• One by one, dip the corn tortillas into the hot sauce to warm and soften the tortillas; place them on the glass baking dish.
• Spoon the chicken filling down the center of each tortilla, roll tightly and place them seam side down in the baking dish.
• Repeat until all 12 tortilla are filled and rolled.
• Pour the remaining tomatillo sauce over the top of the rolled enchiladas (this is a very light covering) and sprinkle cheese over the sauce.
• Bake uncovered for 15-20 minutes or until bubbly and lightly golden.
• Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, sliced avocado and fresh squeezed lime juice (if desired)

Nutrition

Serving: 1Serving | Calories: 243kcal | Carbohydrates: 21g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 60mg | Sodium: 987mg | Potassium: 149mg | Fiber: 4g | Sugar: 6g | Vitamin A: 600IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg

This fresh carrot juice recipe is made with simple ingredients and comes together in just minutes using your favorite juicer. If you are looking for a healthy and homemade carrot juice recipe using all natural ingredients, this vibrant drink is the perfect option.

Ingredient Notes

Carrots
Carrots are the start of this homemade carrot juice recipe, giving it that gorgeous bright orange color and naturally sweet flavor. Choose firm, vibrant carrots for best results. There is not need to peel them if they are well washed!

Apple
Apples add natural sweetness and balances the earthy flavor of the carrots. A crisp variety like Honeycrisp, Fuji or Gala work best because they are naturally sweet and juicy.

Mandarin Oranges
Mandarin oranges bring a fresh citrus brightness that lightens the juice and makes it incredibly refreshing. They add delicate sweetness without overpowering the carrots.

Fresh Ginger
Fresh ginger gives the juice a subtle spicy kick and wonderful depth of flavor. A small piece goes a long way and adds a refreshing zing that pairs perfectly with the sweetness of the fruit and carrots.

Step-by-Step Directions

1. Wash and Prep the Produce
   Thoroughly wash the carrots and apples. Cut the apples into quarters and remove the core, peel the mandarin oranges, cut the carrots into smaller chunks that will fit into the juicer and cut a small piece of ginger and peel the skin off.
2. Juice the Ingredients
   Turn on your juicer and begin feeding the ingredients through the chute. Alternate between carrots, apple, mandarin oranges and ginger to help the juicer process everything smoothly.
3. Stir and Taste
   Once everything is juiced, give it a quick stir to combine the flavors. Taste and adjust the flavors if needed.
4. Serve or Store Later
   Serve the fresh juice or pour into jars to enjoy later. Refrigerate if you are saving the juice.

Tips for the Best Fresh Carrot Juice

• Use cold produce for the most refreshing juice!
• Add a squeeze of lemon for extra brightness and flavor
• For maximum nutrition drink immediately, but the juice can also be saved for 1-2 days in the refrigerator!
• Store the extra juice in glass containers

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Best Carrot Juice Recipe

Fresh carrot juice is one of the easiest and most refreshing ways to start your day. Naturally sweet, vibrant and packed with nutrients, this simple Carrot Juice Recipe blends carrots with crisp apple, bright mandarin oranges and a touch of fresh ginger for the perfect balance of sweetness and zing. It is a beautiful and energizing drink that feels both nourishing and indulgent, perfect for a morning boost or an afternoon refresh.

Course Drinks

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 Servings

Calories 147kcal

Author Kristen Massad

Ingredients

• 8 Large Carrots Washed
• 1 Honeycrisp Apple
• 3 Mandarin Oranges Peeled
• 1 ½ inch Piece of Ginger Peeled

Instructions

Wash and Prep the Produce

• Thoroughly wash the carrots and apples. Cut the apple into quarters and remove the core, peel the mandarin oranges, cut the carrots into smaller pieces and cut the ginger into a ½ inch piece and peel the skin off.

Juice the Ingredients

• Turn the juicer on and feed the ingredients through the chute or place in the bowl of the juicer. Alternate carrots, apples, mandarin oranges and ginger to help the juicer process everything smoothly.

Stir and Taste

• Once everything is juiced, give it a quick stir to combine the flavors. Taste and adjust the flavors if needed.

Serve or Store

• Serve the juice immediately or store in glass containers in the refrigerator for up to 2 days. Enjoy!

Nutrition

Serving: 1Serving | Calories: 147kcal | Carbohydrates: 36g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 115mg | Potassium: 741mg | Fiber: 8g | Sugar: 23g | Vitamin A: 27807IU | Vitamin C: 36mg | Calcium: 90mg | Iron: 1mg

Why You Will Love This Dip

• Ready in 10 minutes
• No Cooking Required
• Perfect for bunch boards and bagel bars
• Easy to prep ahead
• Elegant yet family-friendly

Ingredient Notes

Whipped Cream Cheese
Using whipped cream cheese gives the dip the lightest, fluffiest texture. You can whip a regular block of cream cheese with a mixer if needed but the pre-whipped version makes this recipe incredibly simple.

Smoked Salmon
Look for high quality smoked salmon for the best flavor and silky texture. Chop it so you a get salmon in each bite.

Fresh Chives
Chives add a milk onion flavor without overpowering the dip. Fresh is best for a bright flavor and color.

Shallots
Finely minced shallots add subtle sweetness and depth. If you don't have a shallot you can substitute for a red onion.

Capers
Capers bring the perfect briny bite to balance the richness of the cream cheese and salmon.

Fresh Lemon Zest
Do not skip this!!! Lemon zest brightens the entire dip and makes all the flavors pop.

How to Make Smoked Salmon Cream Cheese Dip

Step 1: Prepare the ingredients
Finely chop the smoked salmon, chives and shallots and zest the lemon. Set everything aside

Step 2: Mix the whipped cream cheese
In a small bowl combine the cream cheese, garlic powder, 1 tablespoon lemon zest and 1 tablespoon chives and mix to combine.

Step 3: Spread and Top
Spread the cream cheese mixture onto the serving platter to a thin layer. Top the cream cheese with the smoked salmon, chopped shallots, capers, 1 tablespoon chives and 1 tablespoon lemon zest. Finish with a sprinkle of course sea salt.

Step 5: Chill and Serve
For the best flavor, refrigerate for 20-30 minutes. You can also serve immediately!

How to Serve Smoked Salmon Dip

Create a simple brunch board and include this delicious Smoked Salmon Dip with mini bagels, sliced cucumbers, cherry tomatoes, soft scrambled eggs and fresh fruit. It is effortless, beautiful and guaranteed to impress.

• Toasted bagels or mini bagels
• Crostini or toasted baguette slices
• Crackers
• Naan Bread
• Fresh Vegetables

Tips for the Best Smoked Salmon Dip

Use Room Temperature Ingredients
This ensure a smooth and creamy texture and not lumps

Finely Chopped Ingredients
Smaller pieces create a more balanced bite

Let it Chill Before Serving
The flavors get even better if it chills!

Make it Ahead
This dip can be made up to 24 hours in advance and stored covered in the refrigerator

More Brunch Recipes You Will Love

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Smoked Salmon Cream Cheese Dip

If there is one recipe that instantly elevates a brunch spread, it is this Smoked Salmon Cream Cheese Dip. Creamy whipped cream cheese, silky smoked salmon, fresh chives, shallots, capers and bright lemon zest come together in minutes for a dip that tastes like it came straight from your favorite brunch spot.

Course Breakfast, lunch

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 Servings

Calories 120kcal

Author Kristen Massad

Ingredients

• 4 Ounces Smoked Salmon, Chopped
• 8 ounces Whipped Cream Cheese
• ½ Teaspoon Garlic Powder
• 2 Tablespoons Fresh Chives, Chopped divided
• 2 Tablespoons Fresh Lemon Zest divided
• 2 Tablespoon Fresh Shallots, Chopped
• 2 Tablespoon Capers
• Garnish: Course Sea Salt

Instructions

Prepare the Ingredients

• Finely chop the smoked salmon, chives and shallots. Zest the lemon and set aside.

Mix the Whipped Cream Cheese

• In a small bowl mix together the whipped cream cheese, garlic powder, 1 tablespoon of chopped chives and 1 tablespoon of lemon zest.
• Spread the cream cheese mixture in a thin layer to cover serving platter

Garnish

• Add the chopped smoked salmon to the top of the cream cheese spread and then continue to add the chopped shallots, capers, 1 tablespoon chopped chives and 1 tablespoon lemon zest. Finish with a sprinkle of course sea salt.

Chill and Serve

• Chill the Smoked Salmon Cream Cheese Dip until you are ready to serve! Enjoy!!

Nutrition

Serving: 1Serving | Calories: 120kcal | Carbohydrates: 2g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 256mg | Potassium: 78mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 429IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 0.3mg

Oatmeal Chocolate Chip Bars are a delicious fuss-free dessert that you can whip up in no time. The chewy texture, rich flavor and ease of preparation make them a go-to recipe for any occasion. These have become a staple in our kitchen and our whole family enjoys them all week long.

Why You Will Love Oatmeal Chocolate Chip Bars

Easy to Make- No need to scoop individual cookies! Just mix in one bow and spread on a baking sheet!

Chewy and Soft- The oats add texture while the melted butter and brown sugar keep these bars super soft and delicious!

Customizable- Add nuts, dried fruit, or even peanut butter chips for a flavor twist!

Great for All Occasions- Perfect for a lunch box, dessert table or a weekend baking project with kids. These will stay on your counter in an airtight container for 5-6 days so you can enjoy them all week long.

Ingredients Notes

Old-Fashioned Oats-The star of the recipe. The oats adds a wonderful chewy texture to this bar. If you choose to use quick oats, the texture will be much softer and less structure to the bar.

All Purpose Flour- Combined with the oats, the flour will keep these bars together.

Sugar- Light brown sugar and granulated sugar are mixed into this recipe. The light brown sugar provides a caramel like sweetness and a chewy texture, while the granulated sugar adds more sweetness and provides structure for the bars.

Baking Soda-Gives the bar a slight lift and prevents them from being too dense. Do not replace this with baking powder.

Cinnamon- Adding a hint of warmth and flavor, cinnamon is a great addition to this bar.

Butter- Melted butter will keep these delicious bars super soft and add a rich flavor. Unsalted butter is the best so you can control the salt amount.

Eggs- The two eggs will bind all the ingredients together.

Chocolate Chips-Semi-sweet or milk chocolate chips are best!

Step-by-Step Instructions

Preheat the Oven-Set your oven to 350 degrees F and grease and line a 9x13 baking pan with parchment paper.

Mix Dry Ingredients- In a medium bowl, combine the oats, flour, brown sugar, granulated sugar, baking soda, salt and cinnamon; mix until combined.

Add the Wet Ingredients- Add the egg, melted butter and vanilla extract to the dry ingredients and mix until fully combined.

Chocolate Chips- Fold the chocolate chips into the bar batter.

Bake- Spread the dough evenly on the prepared baking sheet. Bake for 18-20 minutes or until the top is a light golden brown color and set in the middle.

Sprinkle with Salt, Cool and Slice- Once the bars are out of the oven, sprinkle the top with course sea salt. Allow the bars to cool completely before cutting them into squares. Enjoy!

Tips for the Best Oatmeal Chocolate Chip Bars

Use Old-Fashioned Oats- These provide the best chewy texture. Quick oats will work, but the bars will be slightly softer.

Don't Over Bake the Bars- The bars should be a light golden color but still slightly soft in the middle. You do not want to over bake these or they will be dry.

Customize- Add chopped nuts, dried cranberries or any of your other favorite ingredients to make these perfect for your family.

Storage- These bars will keep will in an airtight container for up to a week or you can freeze them for longer storage.

More Bar Recipes You Will Love

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Oatmeal Chocolate Chip Bars

The perfect dessert, both hearty and sweet, Oatmeal Chocolate Chip Bars. These bars combine the chewiness of oats with the indulgence of chocolate chips and a sprinkle of sea salt, making them a crowd-pleaser for any occasion.

Course Bars, Chocolate, Cookies, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Resting Time 10 minutes minutes

Total Time 38 minutes minutes

Servings 24 Bars

Calories 261kcal

Author Kristen Massad

Ingredients

• 2 ½ Cups Old-Fashioned Oats
• 2 Cup All Purpose Flour
• 1 Cup Light Brown Sugar
• ½ Cup Granulated Sugar
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Teaspoon Ground Cinnamon
• 1 Cup Unsalted Butter Melted
• 2 Eggs
• 1 Tablespoon Vanilla Extract
• 1 ½ Cups Semi Sweet Chocolate Chips

Instructions

• Preheat Oven- Set your oven to 350 degrees F and grease and line a 9x13 baking pan with parchment paper.
• Mix Together Dry Ingredients- In a medium bowl, combine the oats, flour, light brown sugar, granulated sugar, baking soda, salt and cinnamon; mix to combine.
• Add in the Wet Ingredients- Add the melted butter, eggs and vanilla extract to the dry ingredients and mix until all ingredients are fully combined.
• Add the Chocolate Chips- Fold the chocolate chips into the batter
• Bake- Spread the dough evenly into the prepared baking pan. Bake for 18-20 minutes or until the bars are a light golden color and set in the middle.
• Sprinkle with Salt, Cool and Slice- Once the bars come out of the oven, sprinkle the top of the bars with course sea salt. Allow the bars to cool completely before cutting into square. Serve and enjoy!

Nutrition

Serving: 1Bar | Calories: 261kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 153mg | Potassium: 126mg | Fiber: 2g | Sugar: 17g | Vitamin A: 262IU | Vitamin C: 0.003mg | Calcium: 26mg | Iron: 2mg

Love is in the air and so is the smell of freshly baked cookies! These Strawberry White Chocolate Cookies feel like a little Valentines in dessert form. These have the most beautiful color from the freeze dried strawberries, super creamy from the white chocolate and a soft bakery style texture that is so hard to resist. Whether you are baking for your family, a classroom treat or someone special, this recipe is simple, festive and full of flavor.

These Strawberry White Chocolate Cookies are even better when served next to the Classic Vanilla Bean Cupcake. The light fluffy vanilla cupcakes topped with silky buttercream creates the ultimate valentines dessert spread. Soft cookies on one side and delicate cupcakes on the other.

Ingredient Notes

• Freeze-Dried Strawberries: These are the star of the recipe! They provide the perfect strawberry flavor without using fresh strawberries that would make the dough to moist. Gently crush them into small pieces so that you get the flavor in each bite.
• White Chocolate Chips: Use good quality white chocolate for the creamiest flavor. Chopped white chocolate bars work great as well.
• Butter: Unsalted Butter is best! Soften the butter to room temperature but do not melt it all the way.
• Sugar: This cookie calls for a combination of both granulated sugar and light brown sugar for the best texture and sweetness.

Step-By-Step Directions

Preheat Oven:
Prepare a sheet pan with parchment paper and preheat oven to 350 degrees F

Make the Cookie Dough:
In a mixing bowl with paddle attachment, cream together the softened butter, granulated sugar and light brown sugar until smooth and creamy. Add the egg and vanilla extract and continue to mix until fully combine. Slowly add the dry ingredients into the butter mixture and mix until smooth, but do not over-mix. Add in the freeze dried strawberries and white chocolate chips.

Scoop and Bake:
Scoop the cookie dough into 3 ounce balls and place on prepared baking sheet about 2 ½" apart. Bake at 350 degrees F for 12-13 minutes or until the center is soft but the edges are very lightly golden. Remove from the oven and allow the cookies to cool slightly before enjoying.

Tips and FAQS for the BEST Cookies

• Don't overmix the cookie dough batter. This will leave the cookies more tough instead of tender and buttery.
• Slightly underbake the center!

More Strawberry Recipes You Will Love

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Strawberry White Chocolate Cookies

The most delicious Strawberry White Chocolate Cookies are so soft, buttery, creamy from the white chocolate and bursting with real strawberry flavor. These are big in size and flavor and the perfect sweet treat for any day of the week but especially Valentine's Day!

Course Cookie, Cookies, Desserts

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 9 Cookies

Calories 444kcal

Author Kristen Massad

Ingredients

• 1 ½ Cups All Purpose Flour
• ¾ Teaspoon Baking Soda
• ¼ Teaspoon Salt
• ½ Cup Unsalted Butter Room Temperature
• ½ Cup Granulated Sugar
• ¼ Cup Light Brown Sugar
• 1 Teaspoon Vanilla Extract
• 1 Egg
• 1 Cup White Chocolate Chips
• 1 Cup Freeze Dried Strawberries Crushed Up

Instructions

• Preheat oven to 350 degrees and prepare two sheet pans with parchment paper; set aside.
• In a medium bowl, combine the flour, baking soda and salt; set aside.
• In a mixing bowl with paddle attachment cream together the room temperature butter with the granulated sugar and light brown sugar until smooth and creamy.
• Add the egg and vanilla extract to the butter mixture and mix until combined, scraping down the sides in between.
• Slowly add the dry ingredients into the butter and sugar mixture and beat on medium until the batter comes together (do not overmix).
• With the mixer on low speed, add the white chocolate chips and the freeze dried strawberries and mix until combined.
• Scoop the cookies into 3 ounce balls and place on the prepared baking sheet leaving about 3" in between for room to spread.
• Bake at 350 degrees for 12-13 minute or until the edges are light golden but the center is still slightly undercooked.
• Remove the cookies from the oven and allow them to cool for a few minutes before enjoying!
• Store in an airtight container for 3-4 days or freeze if you are not enjoying immediately.

Nutrition

Serving: 1Cookie | Calories: 444kcal | Carbohydrates: 68g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 177mg | Potassium: 442mg | Fiber: 3g | Sugar: 47g | Vitamin A: 321IU | Vitamin C: 321mg | Calcium: 57mg | Iron: 7mg

Why You'll Love These Cookies

These lemon sugar cookies are perfectly balanced with just the right amount of sweetness and a pop of fresh lemon. They bake up soft in the center with lightly crisp edges and are finished with a dusting of lemon sugar for an extra layer of flavor. Simple ingredients, minimal prep and a big payoff make these a go-to cookies for any occasion.

Ingredient Notes

Fresh Lemons: Use fresh lemon zest in the cookies and an extra layer in the lemon sugar.

Granulated Sugar: Used in the dough and for rolling the cookies, going them a classic sugar cookie texture and lightly crisp exterior.

Light Brown Sugar: Adding the perfect amount of sweetness with a rich flavor.

Unsalted Butter: Make sure the butter is melted for a smooth and even baking.

Egg: Helps bind the dough and keep the cookies soft and tender.

Flour: All purpose flour is the flour that your need and make sure to measure carefully to avoid dense cookies

Baking Soda: Provides just enough lift to keep the cookies soft without making them cake.

Tips for the Best Lemon Sugar Cookies

• Don't Overmix: Mix the dough just until combined to keep the cookies tender
• Chill if needed: If your dough feels to soft, chill it for 20-30 minutes to help prevent spreading.
• Underbake Slightly: Pull the cookies out when the centers look just set. They'll continue to firm up as they cool.
• Extra Lemon Flavor: Add a little extra lemon zest to the sugar used for rolling for even more citrus punch.

FAQ's To Make Easy Lemon Cookies

More Lemon Recipes You Will Love

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Easy Lemon Sugar Cookies

If you love a classic sugar cookie with a bright citrusy twist, these Easy Lemon Sugar Cookies are for you. Soft, chewy and bursting with fresh lemon flavor, they are the kind of cookie that feels perfect year-round.

Course Cookie, Cookies

Cuisine Cookies, Dessert

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 20

Calories 127kcal

Author Kristen Massad

Ingredients

• 1 ½ Cup All Purpose Flour
• ½ Teaspoon Baking Soda
• ¼ Teaspoon Salt
• ½ Cup Unsalted Butter Melted
• ½ Cup Granulated Sugar
• ¼ Cup Light Brown Sugar
• 2 Tablespoons Lemon Zest
• 1 Egg

Lemon Sugar

• ½ Cup Granulated Sugar
• 1 Tablespoon Lemon Zest

Instructions

Lemon Sugar

• Combine the granulated sugar and lemon zest and mix until combined; set aside until ready to use

Lemon Sugar Cookies

• Preheat oven to 350 degrees F and prepare a sheet pan with parchment paper
• In a medium bowl, combine the flour, baking soda and salt; set aside
• In a small mixing bowl with paddle attachment combine the melted butter, granulated sugar, light brown sugar and lemon zest; mix until combined and creamy
• Add the egg to the butter mixture and mix until fully combined
• Slowly add the dry ingredients into the butter and sugar mixture and beat on medium speed until smooth and fully comes together
• Using a 2 tablespoon scoop or spoon, scoop the batter and gently roll to a ball
• Roll each of the cookie dough balls in the Lemon Sugar and then place on the prepared sheet pan about 3 inches apart
• Place the sheet pan in the preheated oven for 10-11 minutes (cookies will still be very light in color…do not overbake)
• Remove the cookies from the oven and allow them to cool completely
• Store in an airtight container for 3-4 days or freeze if you are not eating immediately

Nutrition

Serving: 1Cookie | Calories: 127kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Why You'll Love This Chia Seed Pudding

• Simple Pantry Ingredients
• Naturally Sweetened
• Dairy Free and Gluten Free
• Great for Meal Prep
• Customizable with your favorite toppings

Ingredient Notes

Chia Seeds
Chia seeds are the star of this recipe. They absorb liquid and create that signature pudding like texture while adding fiber, protein and healthy omega-3 fats. Make sure to use fresh chia seeds for the best texture.

Coconut Milk
Coconut milk adds richness and creaminess. You can used canned coconut milk for a thicker pudding or a carton of coconut milk for a lighter version.

Almond Milk
Almond Milk balances the richness of the coconut milk and keeps the pudding light. Use unsweetened almond milk so that you can control the sweetness with honey.

Honey
Honey add natural sweetness and pairs beautifully with the coconut flavor. Adjust the amount of honey based on your taste.

Garnish
I love adding fresh raspberries and gluten free granola as a topping to my chia seed pudding. You can customize the toppings to your liking.

How To Make The Best Chia Seed Pudding

Combine the Ingredients
In a large mason jar or other glass container, combine the coconut milk, almond milk, honey and chia seeds. Close the lid and shake until all ingredients are fully combined

Refrigerate
Chill the chia seed pudding in the refrigerator for several hours. Every so often, shake the jar to make sure that the chia seeds are mixed throughout and not settled on the bottom. Allow the chia seed pudding to thicken for 3-4 hours or overnight!

Serve
Chia seed pudding can be enjoyed throughout the week. Pour the serving amount into a bowl and garnish with fresh raspberries, granola and a drizzle of honey. Store the remaining pudding in the fridge for 4-5 days (if it lasts that long!).

Tips for the Best Chia Seed Pudding

• Whisk Well: Whisk or shake the mixture thoroughly when first combining to prevent clumps.
• Stir Often: After 10-15 minutes, give it another shake or stir to ensure the chia seeds are mixed throughout and not settling on the bottom.
• Let it chill: For best results, refrigerate for a least 3-4 hours or overnight
• Add Toppings Before Serving: Add fresh fruit, granola, honey, nut butters or anything you love.

Serving Ideas

Top your chia pudding with fresh berries, sliced bananas, toasted coconut, chopped nuts or a drizzle of nut butter or honey. Its is equally delicious layered into a parfait or enjoyed straight from the jar.

This easy chia seed pudding is one of those simple recipes that feels like a little act of self-care. Nourishing, satisfying and effortlessly delicious.

More Recipes You Will Love

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The Best Chia Seed Pudding Recipe

A delicious breakfast or nutritious snack, this is The Best Chia Seed Pudding Recipe that feels indulgent but actually fuels your body. Made with a blend of coconut milk and almond milk, naturally sweetened with honey and packed with nourishing chia seeds. This recipe is creamy, satisfying, incredibly easy to make and you will find yourself making it on repeat.

Course Breakfast, Recipe, Snack

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Chill Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4 Servings

Calories 299kcal

Author Kristen Massad

Ingredients

• 1 ½ Cup Coconut Milk
• 1 ½ Cup Almond Milk
• 6 Tablespoons Chia Seeds
• 2 Tablespoons Honey

Garnish

• Fresh Raspberries
• Gluten Free Granola
• Honey

Instructions

• In a large mason jar or glass container, combine the coconut milk, almond milk, chia seeds and honey. Shake or whisk until fully combined
• Allow the chia seed pudding to chill in the refrigerate for 3-4 hours or overnight. The pudding will thicken while it is chilling. (Make sure to shake or whisk the pudding every so 20-30 minutes to be sure that the seeds don't fall to the bottom)
• Remove the chia seed pudding from the refrigerator and serve approximately ¾ cup into a bowl. Garnish with fresh raspberries, granola and a drizzle of honey.
• Store the remaining chia seed in the refrigerator until you are ready to enjoy!

Nutrition

Serving: 1Serving | Calories: 299kcal | Carbohydrates: 19g | Protein: 5g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 136mg | Potassium: 265mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 242mg | Iron: 4mg