I created this easy chili recipe the night I went into labor with my 5th baby on Super Bowl Sunday! I didn’t expect to still be pregnant, so I planned nothing for our football-watching menu. But lo and behold I wasn’t snuggling my sweet newborn quite yet, so I quickly whipped up this easy chili recipe before the game started, and it was delicious.

Now I make this beef chili recipe weekly in the cooler months. It’s one of my go-to meals when I’m short on time, because it only takes 30 minutes to make, but still want to feed my family a hearty, healthy meal.

I love that this recipe includes a homemade spice mix that is free from preservatives and it’s gluten-free! So you can serve it to large crowds including those who cannot eat gluten.

Easy Chili Recipe: Ingredients & Substitutions 

One of the great things about homemade chili is that it’s customizable. Here are some notes about the ingredients and possible substitutions.

• Ground beef. I’ve used both 85/15% and 93/7% lean ground beef with great results. Or try turkey chili, chicken chili, or vegetarian chili.
• Minced garlic. You can substitute 1 tsp garlic powder for the minced garlic, and add it with the rest of the spices. 
• Bell peppers. any color variety of bell pepper works well in this recipe. If you like to add some heat, add some spicier peppers.
• Spice mixture. I have written this recipe with the spice ratios and combination that are spot on. You can add more chili powder, or some cayenne powder to increase the heat. This is a mild chili as written.
• Fire roasted tomatoes. I love the flavor that the fire roasted tomatoes adds to this recipe (and this sausage gnocchi). Regular diced tomatoes are a good substitute.
• Kidney Beans. I use one can of kidney beans because my husband doesn’t love them. However you can add another can (2 cans total) if you love beans. Use your favorite beans such as: black beans, great northern (white) beans, and garbanzo beans (chickpeas).
• Corn. Fresh and frozen corn both work well in this chili recipe.

How to Make Chili

This beef chili recipe is super easy to make, and I always have all the ingredients on hand. Let’s walk through the process step-by-step, and don’t forget to watch the video.

Begin by making the homemade chili seasoning in a small bowl. It can be tweaked according to your personal preferences. I make ours mild, so adjust the heat accordingly. 

Once the spice mixture is ready, brown the ground beef with the garlic. Cook it over medium-high heat until it’s mostly browned for the best texture and flavor. 

Once the meat is mostly (but not totally) browned, add the bell peppers and cook until they are slightly soft.

Next, add the rest of the ingredients and stir until everything is combined.

If you’re short on time, cook this easy chili recipe on medium heat for 15 minutes before serving, stirring occasionally. If you have a longer, simmer until you’re ready to serve.  The longer the chili is simmered, the more the flavors will meld together. 

Taste and adjust the salt, pepper, or heat (spicy/mild) according to your preferences. 

Serve

People often ask,  “what can you add to chili?”  Once your chili is finished cooking, gather your favorite fixings and serve the chili recipe warm. Some of our favorite additions are: 

• green onions
• sour cream
• shredded cheddar cheese
• crushed tortilla chips
• cornbread (or cornbread croutons, cornbread muffins or this healthy skillet cornbread)
• pretzel bread (try it and thank me later)

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.

To Freeze

• Let it cool to room temperature then transfer it to an airtight, freezer-friendly container and freeze for up to 2 months. 
• To thaw, remove it from the freezer and let it thaw on the counter or in the refrigerator. 
• Reheat in a stockpot over low heat.

Easy Chili Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Easy Chili Recipe

The best quick and easy chili recipe! Made in 30 minutes on the stovetop, homemade chili is a delicious, from scratch (no packaged seasoning) dinner your whole family will love.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 254kcal

Author Laura

Cost $8

Equipment

• 5 Quart Sauce Pan
• measuring spoons
• measuring cups
• spatula

Ingredients

• 1.5 pounds ground beef
• ½ cup onion diced
• 2 bell peppers diced
• 2 teaspoons minced garlic or 2 tsp garlic powder
• 2 teaspoons ground cumin
• ½ teaspoon coriander
• 2 Tablespoons paprika
• 1 ½ Tablespoons chili powder
• 1 teaspoon granulated sugar
• ½ teaspoon sea salt or more to taste
• ¼ teaspoon black pepper freshly ground
• 14.5 oz can fire roasted tomatoes
• 15 oz kidney beans (drained and rinsed)
• 15 oz tomato sauce
• 4 oz diced green chilies
• ½ cup corn

US Customary – Metric

Instructions

• Mix cumin, coriander, paprika, chili powder, sugar, sea salt and pepper together in a small bowl. Set aside.
• Add ground beef, onion and garlic to a large pot. Cook until the beef begins to brown.
• Add bell peppers and continue cooking over medium-high heat for 5-10 minutes until beef is browned and veggies are soft.
• Add diced tomatoes, tomato sauce, green chilies, corn, beans and chili seasoning mixture and stir until evenly distributed.
• Cook over medium heat for 15 minutes. After 15 minutes, reduce heat to a simmer until ready to serve.
• Taste and adjust salt/pepper as needed.
• Serve with your favorite chili fixings. Our favorites include: sour cream, green onions, cheddar cheese, and crushed tortilla chips.

Video

Notes

Ingredient substitutions: 

• Ground beef.  If you want to use turkey try this ground turkey chili. 
• Minced garlic. garlic powder can be used in place of minced garlic, add it with the spice mixture.
• Bell peppers. any color variety of bell pepper works well in this recipe. If you like to add some heat, add some spicier peppers.
• Fire roasted tomatoes. You can substitute regular canned, diced tomatoes. 
• Kidney Beans. If you love beans,  use 2 cans total instead of 1. And choose your favorites: black beans, great northern (white) beans, and garbanzo beans (chickpeas).

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. 

To Freeze

• Let the chili cool to room temperature then transfer it to an airtight, freezer-friendly container and freeze for up to 2 months. 
• To thaw, simply remove it from the freezer and let it thaw on the counter or in the refrigerator. 
• Reheat in a stockpot over low heat.

Nutrition

Serving: 1cup | Calories: 254kcal | Carbohydrates: 8g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 233mg | Potassium: 414mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2245IU | Vitamin C: 39mg | Calcium: 33mg | Iron: 3mg

We call this easy chili recipe, “Keilah Chili” since she was born a few short hours after we all enjoyed it! So It holds a special place in my heart.

More Delicious REcipes

Healthy Turkey Chili Recipe

Healthy Crockpot Chicken Chili

Best Cornbread Recipe

Slow Cooker White Bean Chicken Chili

Vegetarian Chili

Easy Homemade Biscuit Recipe

I know it’s a bold claim, but this truly is the best cranberry sauce recipe. I have been making it for almost 20 years and usually make a triple batch on Thanksgiving (check out our Thanksgiving recipes) because everyone in my family loves it so much.

This year, I implore you to ditch the gelatinous canned sauce that masquerades as cranberry sauce, and make your own homemade cranberry sauce.

And there’s no need to be intimidated, because this cranberry sauce recipe is easy to make with 5 ingredients in under 30 minutes.

Cranberry Sauce Recipe Ingredients & Substitutions 

• Fresh cranberries. This cranberry sauce recipe tastes best when it’s made with fresh cranberries. I have used frozen cranberries and while it still tastes great, it is a little “seedy” meaning the seeds don’t break down as well during cooking. If using frozen, I would recommend blending the sauce in a high-powered blende.r
• Orange Juice. choose a pulp-free variety for the best texture.
• Brown Sugar. Both light and dark brown sugar work well in this recipe. Dark brown sugar will impart a slight molasses taste. 
• Granulated Sugar. white sugar or organic cane sugar are good choices. (or try this healthy cranberry sauce).
• Cinnamon. Ground cinnamon really takes this cranberry sauce from good to phenomenally great. I don’t recommend omitting it, but it can be left out with delicious results. 
• Water. you can substitute water with more orange juice, or apple cider.

I have tried playing with the ratio of orange juice and water, decreasing the amount of sugar, etc. and have landed on this recipe every. single. time. I do have a healthy cranberry sauce recipe (with a video) here that uses no refined sugar.

How to make Cranberry Sauce

Let’s walk through how to make cranberry sauce together, and be sure to watch the video for additional help.

The first step in this cranberry sauce recipe is to whisk the water, orange juice, granulated sugar, brown sugar and cinnamon together in a saucepan over medium-high heat.

Once the mixture is boiling, add the cranberries and stir to combine.

Turn the heat down to simmer and simmer the mixture uncovered for 10 – 12 minutes, stirring occasionally, until cranberries begin to pop. (You will hear popping noises and the berries will burst open).

One of my favorite parts of making this Homemade Cranberry Sauce is that the cranberries “talk” to you as they cook. As they warm up they start popping and snapping. Keep cooking until most of the berries have burst.

Mash or Blend Sauce

Next, you can make a chunky or smooth sauce in one of these two ways:

1. Mash the cranberries with a potato masher. As pictured, this is how I make cranberry sauce with orange juice because we like our cranberry sauce a little chunky!
2. Use a Blender. If you enjoy your homemade cranberry sauce extra-smooth use a blender! Simply put the mixture into the container of a blender (Vitamix) after it’s fully cooked, and blend to your desired consistency.

Mash the cranberries until you reach your desired consistency.

This cranberry sauce recipe thickens as it cools. So Let it cool to room temperature in a pan, then transfer it to an airtight storage container to chill completely in the refrigerator.

Make-Ahead

I suggest making this homemade cranberry sauce at least one day in advance so it can chill overnight.

I make this recipe a day or two before Thanksgiving and store it in an airtight container in the fridge. You might even argue that it tastes better after siting for a couple days because the flavors become richer as they have time to blend.

Store/Freeze

Store cranberry sauce in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 2 months.

Serve

Serve this homemade cranberry sauce chilled with your favorite holiday recipes (try all of our delicious Thanksgiving Recipes). Here are my top suggestions:

• Oven Roast Turkey Recipe
• Best Mashed Potatoes or cream cheese mashed potatoes
• Roasted Green Beans or Roasted Brussels Sprouts
• Slather it on the best dinner rolls.
• Sweet potato casserole or candied yams.

Cranberry Sauce Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Homemade Cranberry Sauce Recipe

The best Homemade Cranberry Sauce recipe you will ever make, and a must-have recipe for your holiday celebrations! This cranberry sauce with orange juice is made with only 5 ingredients in under 30 minutes, and it can be prepared ahead of time! You'll never buy canned cranberry sauce in a can again!

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 16 Servings

Calories 65kcal

Author Laura

Cost $5

Equipment

• potato masher
• 5 Quart Sauce Pan
• measuring spoons
• measuring cups

Ingredients

• 12 oz fresh cranberries (rinsed)
• ¼ cup water
• ¾ cup pure orange juice
• ½ cup granulated sugar
• ½ cup light-brown sugar
• ⅛ teaspoon ground cinnamon

US Customary – Metric

Instructions

• In a medium sauce-pan, whisk together water, orange juice, granulated sugar, brown sugar and cinnamon over medium-high heat.
• Once the mixture comes to a boil, gently pour cranberries into the saucepan and reduce the heat to a simmer.
• Simmer the mixture uncovered for 10 – 12 minutes, stirring occasionally, until cranberries begin to pop. (You will hear popping noises and the berries will burst open).
• Once most of the berries have popped, use a potato masher to gently mash the cranberries. The more you mash, the smoother the mixture will be. If you prefer extra-smooth cranberry sauce, blend the mixture in a blender until smooth. 
• Simmer for another 3 minutes and then turn off heat but leave the pot uncovered on top of the burner to cool and thicken for 20-30 minutes, stirring occasionally.
• Transfer the cranberry sauce to an airtight container to chill overnight (or for at least 6 hours).

Video

Notes

Ingredient Substitutions: 

• Fresh cranberries. this recipe tastes best when it’s made with fresh cranberries. I have used frozen cranberries and while it still tastes great, it is a little “seedy” meaning the seeds don’t break down as well during cooking. If using frozen, I would recommend blending the sauce in a high-powered blende.r
• Orange Juice. choose a pulp-free variety for the best texture.
• Brown Sugar. Both light and dark brown sugar work well in this recipe. Dark brown sugar will impart a slight molasses taste. 
• Granulated Sugar. white sugar or organic cane sugar are good choices. (or try this healthy cranberry sauce).
• Cinnamon. Ground cinnamon really takes this cranberry sauce from good to phenomenally great. I don’t recommend omitting it, but it can be left out with delicious results. 
• Water. you can substitute water with more orange juice, or apple cider.

Make-Ahead 

I always make this recipe a day or two before Thanksgiving and store it in an airtight container in the fridge. You might even argue that it tastes better after siting for a couple days because the flavors become richer as they have time to blend!

Store

Store it in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 2 months.

Nutrition

Serving: 2Tablespoons | Calories: 65kcal | Carbohydrates: 17g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Vitamin A: 36IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 0.1mg

Make these Holiday Recipes

Best Thanksgiving Recipes

Best Mashed Potatoes

Best Sweet Potato Casserole

Roasted Brussel Sprouts with Bacon

Roast Turkey Recipe

Best Christmas Cookie Recipes

This chocolate whipped cream is the chocolate lover’s version of everyones favorite – homemade whipped cream.

It’s easy to make using cocoa powder (not melted chocolate) and tastes amazing served alongside your favorite desserts.

Use it in place of regular whipped cream on treats like hot chocolate, chocolate pudding pie, chocolate crepes, homemade chocolate pudding, etc. etc.

Chocolate Whipped Cream: Ingredients & Substitutions

• Heavy Whipping Cream. Make sure your heavy whipping cream is cold.  This means that if you just returned from grocery shopping on a hot day with your whipping cream in tow, you should be sure to put it in the refrigerator so it is thoroughly chilled before using it to make chocolate whipped cream. 
• Powdered Sugar. I do not suggest substitutions for powdered sugar.
• Cocoa powder. Use unsweetened cocoa powder for the best results.
• Pure Vanilla extract. You can use different extracts or liquer if you want to add a different flavor to the recipe. If doing so, I’d recommend using ½ teaspoon vanilla plus ½ teaspoon of additional flavoring (instead of 1 teaspoon vanilla).

How to Make Chocolate Whipped Cream

Let’s walk through this recipe step-by-step, and don’t forget to watch the video.

Begin by putting the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).

Once the bowl is chilled, put the cold whipping cream in the bowl.

Then, use the wire whisk attachment of a standing mixer, or a handheld mixer, and whip the heavy cream until it just starts to thicken.

Next, add the powdered sugar, cocoa powder and vanilla extract to the slightly thickened cream

Then, beat the ingredients together, starting on low speed and increasing to high speed as it thickens.

Beat until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.

Then, transfer the chocolate whipped cream to a piping bag and pipe iti onto your favorite dessert. Or put in a serving dish to serve.

Serve

Here are some of my top suggestions for serving chocolate whipped cream (other than just eating it with a spoon).

• Use it as a filling for chocolate crepes or the best homemade crepes.
• Serve with with your favorite sweet breakfast foods like chocolate waffles, homemade waffles (family favorite), chocolate chip pancakes, buttermilk pancakes, etc.
• Serve it in homemade hot chocolate or crockpot hot chocolate.
• Pipe it onto your favorite pie like chocolate pudding pie, french silk pie, Oreo pie, etc
• Or, use it to top cheesecake recipes like chocolate cheesecake, no bake chocolate cheesecake, Oreo cheesecake, etc.

Store

Store leftovers in the refrigerator in an airtight container or in the piping bag. It may lose some stiffness while being stored. If this happens, you can add more powdered sugar and beat it again to firm it up.

Chocolate Whipped Cream Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Chocolate Whipped Cream Recipe

This chocolate whipped cream recipe is easy to make with 4 ingredients in 5 minutes. It's sweet with a rich chocolate flavor and the perfect topping for your favorite chocolate recipes.

Course condiment, Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 Servings

Calories 125kcal

Author Laura

Equipment

• KitchenAid Mixer
• hand mixer
• 2-cup glass measuring cup
• measuring spoons

Ingredients

• 1 pint heavy whipping cream*
• ¾ cup powdered sugar**
• 2 Tablespoons cocoa powder
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

• Put the bowl of a standing mixer or a large mixing bowl (glass or metal preferred) into the refrigerator to chill for at least 15-30 minutes (or longer).
• Put the whipping cream, in the chilled bowl. Use the wire whisk attachment or a handheld mixer and whip until it just starts to thicken.
• Then, add powdered sugar, cocoa powder and vanilla extract.
• Beat the ingredients together, starting on low speed and increasing to high slowly as it begins to firm up.
• Beat until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl.
• Transfer mixture to a piping bag to pipe onto your favorite dessert or into hot chocolate. Or put in a serving dish to serve.

Video

Notes

*1 pint = 2 cups

**for a sweeter whipped cream use 1 cup powdered sugar. I prefer it a little less sweet. 

Ingredient Notes

• Heavy Whipping Cream. Make sure your heavy whipping cream is cold.  This means that if you just returned from grocery shopping on a hot day with your whipping cream in tow, you should be sure to put it in the refrigerator so it is thoroughly chilled before using it to make chocolate whipped cream. 

• Pure Vanilla extract. You can use different extracts or liqueur if you want to add a different flavor to the recipe. If doing so, I’d recommend using ½ teaspoon vanilla plus ½ teaspoon of additional flavoring (instead of 1 teaspoon vanilla).

Store

Store leftovers in the refrigerator in an airtight container or in the piping bag. It may lose some stiffness while being stored. If this happens, you can add more powdered sugar and beat it again to firm it up.

Nutrition

Serving: 2Tablespoons | Calories: 125kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 8mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.1mg

Try these recipes

Chocolate Pudding Pie

French Silk Pie

Homemade Whipped Cream Recipe

Best Oreo Pie Recipe

Chocolate Cheesecake

Best Chocolate Cake Recipe (From Scratch)

Candied yams are a traditional southern side dish, and an essential component of Thanksgiving dinner.

This is the very best candied yams recipe you’ll ever eat! Sweet potatoes (yams) are peeled & sliced, then cooked to perfection in a delicious sauce that isn’t overly sweet.

With notes of citrus, maple syrup and rich fall spices, this dish will become a family tradition for the holidays. It’s also easy to make with a handful of simple ingredients.

Candied Yams: Ingredients & Substitutions

• Yams (Sweet Potatoes): Use red garnet yams or sweet potatoes for the best results.
• Light brown sugar. dark brown sugar is a great choice as well.
• Maple syrup. I don’t suggest making substitutions for the pure maple syrup.
• Orange juice. I suggest a pulp-free juice.
• Salted butter. Unsalted butter and ghee are both great substitutes.
• Cinnamon/nutmeg/ginger. I’ve included my favorite combination and ratio of spices. You can adjust them to your liking, if you wish.

How to Make Candied Yams

We’ll walk through how to make candied yams step-by-step, and don’t forget to watch the video!

Begin by preheating your oven to 375 degrees F. Then, generously butter a 9×13” baking dish and set it aside.

Next, peel the sweet potatoes (or yams) and slice them into ¼” thick round pieces. It’s important to cut them the same thickness so they cook evenly.

Then, layer the sweet potatoes in the prepared baking dish.

Next, make the (delicious) sauce! Begin by combining the brown sugar, maple syrup, orange juice salted butter, cinnamon, nutmeg, ginger and sea salt in a medium saucepan.

Then, bring the mixture to a boil, whisking often. Once boiling, boil for 1 minute. Then remove the remove from heat and whisk until smooth.

Next, pour the mixture over the prepared sweet potatoes in the baking dish.

Then, cover the dish with aluminum foil and bake for 30 minutes.

Then remove the dish from the oven and baste with the sauce, suctioning some off the bottom of the pan and pouring it over the top of the sweet potatoes. You can also use a spoon if you don’t have a metal baster.

After basting, cover the baking dish again with aluminum foil and bake for an additional 15 minutes, or until the sweet potatoes are soft.

After 15 minutes, remove the pan from the oven uncover and baste again.

Then, turn the oven temperature up to 425 degrees F.

Return the yams to the oven and bake uncovered at 425 for an additional 30 minutes, basting every 10 minutes, until the sauce has thickened slightly and the potatoes are lightly browned.

Serve

Let cool slightly, then serve warm with the sauce from the bottom of the pan drizzled on top.

We love to serve these candied yams as a side dish to our Roast Turkey or Balsamic Pot Roast on the holidays. It’s perfect when served alongside our other favorite Thanksgiving Recipes.

Store/Freeze

Store leftover candied yams in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Candied Yams Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Candied Yams

In this Candied Yams recipe, yams (or sweet potatoes) are baked in a sweet sauce, infused with warm fall spices, maple syrup and a touch of citrus. Learn how to make Candied Yams that will become a family favorite holiday side dish!

Course Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 16 Servings

Calories 142kcal

Author Laura

Cost $7

Equipment

• measuring spoons
• measuring cups
• 5 Quart Sauce Pan
• whisk
• 9×13″ baking dish

Ingredients

• 3 pounds sweet potatoes
• ½ cup light brown sugar
• ¼ cup pure maple syrup
• ½ cup orange juice
• ¼ cup salted butter
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon fine sea salt

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Butter a 9×13” baking dish, set aside.
• Peel sweet potatoes and slice into ¼” thick round pieces. Layer them in the prepared baking dish.
• Combine the brown sugar, maple syrup, orange juice, salted butter, cinnamon, nutmeg, ginger and sea salt in a medium saucepan. Bring to a boil, whisking often.
• Boil for 1 minute. After 1 minute, remove the pan from the heat and whisk until smooth.
• Pour the mixture over the prepared sweet potatoes in the baking dish.
• Cover the dish with aluminum foil and bake for 30 minutes, then remove the dish from the oven and baste with the sauce, suctioning some off the bottom of the pan and pouring it over the top of the sweet potatoes.
• Cover again with aluminum foil and bake for an additional 15 minutes, or until the sweet potatoes are soft.
• After 15 minutes, remove the pan from the oven uncover and baste again.
• Turn oven temperature up to 425 degrees F.
• Return the yams to the oven and bake uncovered at 425 for an additional 30 minutes, basting every 10 minutes, until the sauce has thickened slightly and the potatoes are lightly browned.
• Let cool slightly, then serve warm with the sauce from the bottom of the pan drizzled on top!

Video

Notes

Ingredient Notes/Substitutions

• • Yams (Sweet Potatoes): Use fresh sweet potatoes or red garnet yams for the best results.

• • Light brown sugar. dark brown sugar is a great choice as well.

• • Maple syrup. I don’t suggest making substitutions for the pure maple syrup.

• • Orange juice. I suggest a pulp-free juice.

• • Salted butter. Unsalted butter and ghee are both great substitutes.

• • Cinnamon/nutmeg/ginger. I’ve included my favorite combination and ratio of spices. You can adjust them to your liking, if you wish.

Store/Freeze

Store leftover candied yams in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Nutrition

Serving: 0.5cup | Calories: 142kcal | Carbohydrates: 28g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 145mg | Potassium: 324mg | Fiber: 3g | Sugar: 14g | Vitamin A: 12170IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg

I use an Oreo crust so often in my baking. This crispy, buttery Oreo cookie crust is the perfect “cushion” for recipes like chocolate cheesecake, Oreo pie, and the list go on and on!

This Oreo pie crust is easy to make with 3 simple ingredients. I prefer the flavor and texture of this recipe to the homemade, pre-packaged crusts by leaps and bounds! Also, try this graham cracker crust – yum!

Oreo Crust: Ingredients & Substitutions

• Double Stuffed Oreos. My husband is a pretty strict “double stuf only” guy. So since we usually only have that variety of cookie in our house, that’s what we use. You can use any flavor or type of Oreo (maybe minus the mega stuffed) from regular, to gluten-free Oreos to the special flavors like golden Oreos or chocolate cream! You can even use Trader Joe’s JoJo’s if you prefer. Any chocolate sandwich cookie will suffice.
• Granulated sugar. Use regular white sugar or organic cane sugar.
• Salted Butter. melted coconut oil also works to make this recipe vegan. Also unsalted butter and ghee.

How to Make an Oreo Pie Crust

This recipe is really simple. You can use it in many ways, and can either bake it or freeze it before filling. Don’t forget to watch the video for extra support.

Begin by putting the Oreo cookies in a food processor fitted with an “S” blade.

Then, process the cookies until they reach the texture of fine crumbs.

You may need to pause, scrape down the side or loosen any cookies that got stuck on the blades, then continue processing.

If you don’t have a food processor you can use a blender and pulse until the cookies reach the correct consistency.

Or you can put the Oreos in a plastic bag, leaving the bag about 1/4 of the way open (for air to escape). Then use a rolling pin and roll it over the cookies in the bag until they are crushed to a fine, flour-like consistency.

Then, transfer the Oreo crumbs to a large bowl and add the granulated sugar and melted butter.

Next, stir the mixture until it clumps together and the ingredients are evenly distributed.

Then, transfer the mixture to a 9″ round pie dish.

Press it into the bottom and halfway up the sides of the pie dish.   

At this point, you can use it in one of three ways:

One (Bake it): Bake the pie crust for 8 minutes until slightly puffed. Then Remove it from the oven and cool completely before filling it with your preferred fillings (like this Oreo pie, or French Silk Pie)

Two (Cheesecake): Spread it into the bottom & up the sides of a cheesecake pan, fill with cheesecake filling and bake according to the recipe (such as Oreo cheesecake and chocolate cheesecake).

Three (No-bake Oreo Crust): You do not have to bake this crust. If you want to use it in a no-bake recipe and not turn on your oven at all, follow this method:

Freeze the assembled Oreo crust until hardened. Then spread your desired filling over the crust. I use this method when I make no-bake chocolate cheesecake.

Ways to use an Oreo Crust

Here are some delicious suggestions as ways to use this Oreo pie crust recipe:

• Obviously, it’s perfect for this Oreo Pie!
• Make a chocolate/peanut butter delight but using it as the crust for this Peanut Butter Pie.
• Use it as a crust for French Silk Pie, or this Vegan Chocolate Pie (Oreos are vegan).
• We use it to make the best chocolate cheesecake ever.
• Try it with this from-scratch chocolate pudding pie filing.
• Simply fill it to the brim with homemade whipped cream or chocolate whipped cream– yum!

Store

Store leftover pie made with this Oreo crust in an airtight container for up to 5 days in the refrigerator, or up to 2 months in the freezer.

Freeze

You can store this Oreo crust – unfilled – wrapped tightly in plastic wrap in the freezer for up to 2 months before using. This is a great way to make it ahead of time during the busy holiday season.

Recipe FAQs

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Oreo Pie Crust Recipe

This Oreo pie crust recipe is easy to make with three ingredients in five minutes! It's a delicious crust for all sorts of desserts like pies, cheesecakes, etc.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Cooling 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 Servings

Calories 143kcal

Author Laura

Cost $5

Equipment

• Food processor
• measuring spoons
• pie dish

Ingredients

• 22 Double Stuffed Oreo Cookies about 2 cups
• 2 Tablespoons granulated sugar
• 4 Tablespoons salted butter melted

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F (190 degrees C).
• Put Oreo cookies in a food processor fitted with an “S” blade and process until they reach the texture of fine crumbs.
• Transfer the Oreo crumbs to a large bowl.
• Add the granulated sugar and melted butter and stir until the mixture clumps and the ingredients are evenly distributed.
• Press the mixture into the bottom and halfway up the sides of a 9” round pie dish.
• Bake for 8 minutes until slightly puffed.
• Remove from oven and cool completely, then use in your favorite no-bake pie recipes.

Video

Notes

If you use it for a cheesecake: Spread it into the bottom & up the sides of a cheesecake pan, fill with cheesecake filling and bake according to the recipe (such as chocolate cheesecake).

No-Bake Oreo Crust: You do not have to bake this crust. You can, instead, freeze the assembled Oreo crust until hardened. Then spread your desired filling over the crust. I use this method when I make no-bake chocolate cheesecake.

Ingredient Substitutions/Notes

• • Double Stuffed Oreos. You can use any flavor or type of Oreo (maybe minus the mega stuffed) from regular, to gluten-free Oreos to the special flavors like golden Oreos or chocolate cream! You can even use Trader Joe’s JoJo’s if you prefer. Any chocolate sandwich cookie will suffice.

• • Granulated sugar. Use regular white sugar or organic cane sugar.

• • Salted Butter. melted coconut oil also works to make this recipe vegan. Also unsalted butter and ghee.

Store/Freeze

Store leftover pie made with this Oreo crust in an airtight container for up to 5 days in the refrigerator, or up to 2 months in the freezer.

You can store this Oreo crust – unfilled – wrapped tightly in plastic wrap in the freezer for up to 2 months before using. This is a great way to make it ahead of time during the busy holiday season.

Ways to use an Oreo Crust:

• It’s perfect for this Oreo Pie!
• Use it as the crust for this Peanut Butter Pie.
• It’s a great crust for French Silk Pie, or this Vegan Chocolate Pie (Oreos are vegan).
• We use it to make the best chocolate cheesecake ever.
• Try it with this from-scratch chocolate pudding pie filing.
• Simply fill it to the brim with homemade whipped cream – yum!

Nutrition

Serving: 1slice | Calories: 143kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 115mg | Potassium: 53mg | Fiber: 1g | Sugar: 11g | Vitamin A: 117IU | Calcium: 6mg | Iron: 3mg

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Baked French Fries: Ingredients & Substitutions

• Potatoes. I recommend Yukon gold or russet potatoes for the best results.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good choice.
• Fine sea salt. I always use this fine mineral sea salt – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

How to Make French Fries in the Oven

Let’s walk through how to make the best, crispy baked french fries in the oven! Don’t forget to watch the video!

Begin by preheating the oven to 425 degrees F and greasing two large baking sheets with olive oil or cooking spray.

Then, cut the potatoes into long matchsticks and put them in a large mixing bowl.

*Note: we prefer to keep the skins on our French fries. If you prefer, peel the potatoes first then cut them.

Next pour ¼ cup olive oil over potatoes and stir until evenly distributed.

Then, sprinkle half of the sea salt over the potatoes, stir, and repeat with the second half plus the black pepper.

Spread the potatoes evenly in a single layer on the prepared baking sheets.

Then bake the homemade french fries in the preheated oven for 20 minutes, then stir.

Note. the thickness of the french fries will determine baking time. Thicker fries take longer to cook, while thinner fries cook faster.

Bake for an additional 10-15 minutes or until golden brown.

Once the potatoes are golden brown, remove them from the oven and serve immediately.

Serve

Serve the oven baked french fries warm with a side of homemade cheese sauce, ketchup, ranch dressing, etc.

I suggest serving them as a side dish to some of our favorite recipes:

• Homemade Hamburgers pair perfectly with these baked french fries.
• Serve them alongside BBQ chicken sandwiches, chicken kebabs. or this pistachio chicken.
• They make a great side to the best meatloaf (ever), turkey meatloaf and Greek meatballs !

Store/freeze

Store oven baked french fries in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat

I suggest reheating the baked french fries on a baking sheet in your oven set ot 350 degrees F to restore their crispiness. You can warm them in the microwave and they will be delicious, but soft.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Oven Baked French Fries

Oven baked french fries are easy to make with only 4 ingredients! Homemade French fries are healthier and even more delicious than frozen or restaurant fries!

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 52 minutes minutes

Servings 12 Servings

Calories 98kcal

Author Laura

Cost 5

Equipment

• 2 large baking sheet
• measuring spoons
• measuring cups
• mixing bowls
• spatula

Ingredients

• 2 lbs potatoes (Yukon gold or Russet)
• ¼ cup olive oil
• 1 tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Additional olive oil or cooking spray for greasing pan

Instructions

• Preheat oven to 425 degrees F. Grease two large baking sheets with olive oil or cooking spray.
• Cut the potatoes into long matchsticks and put them in a large mixing bowl.*
• Pour ¼ cup olive oil over potatoes, stir until evenly distributed.
• Sprinkle half of the sea salt over the potatoes, stir, and repeat with the second half plus the black pepper.
• Spread the potatoes evenly in a single layer on the prepared baking sheets.
• Bake in the preheated oven for 20 minutes, stir, and bake an additional 10-15 minutes or until golden brown. **
• Remove from oven and serve warm.
• Serve warm.

Video

Notes

*Note: we prefer to keep the skins on our French fries. If you prefer, peel the potatoes first then cut them.
** Note. the thickness of the french fries will determine baking time. Thicker fries take longer to cook, while thinner fries cook faster.

Ingredient Notes & Substitutions

• Potatoes. I recommend Yukon gold or russet potatoes for the best results.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good choice.
• Fine sea salt. I always use this fine mineral sea salt – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.

Store/freeze

Store oven baked french fries in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat

I suggest reheating the baked french fries on a baking sheet in your oven set ot 350 degrees F to restore their crispiness. You can warm them in the microwave and they will be delicious, but soft.

Nutrition

Serving: 0.5cup | Calories: 98kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 198mg | Potassium: 319mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 15mg | Calcium: 9mg | Iron: 1mg

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I adore beets. Whether they’re in a salad, blended into a smoothie or roasted and eaten all by themselves, beets are a delicious & versatile vegetable and nutritional powerhouse.

This Oven Roasted Beets recipe is my favorite way to prepare fresh beets. Roasting brings out their natural sweetness, which is enhanced by a drizzle honey and balsamic vinegar. Roasting beets also give them the best texture (not mushy like boiled beets).

Roasted beets taste like vegetable candy, and are so delicious my kids love them too!

Roasted Beets: Ingredients & Substitutions 

• Fresh Beets. You could use drained canned beets, but fresh are so much better. Any color of beet (or a mixture of colors) works well.
• Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.
• Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.
• Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.

How to Roast Beets 

Let’s walk through this roasted beets recipe together, and don’t forget to watch the video.

Begin by using a vegetable peeler to remove the skin from the beets. This is a messy process, but will be worth it in the end! Peeling and chopping the beets before roasting cuts down the bake time significantly.

Then, drizzle the peeled & chopped beets with olive oil and sprinkle them with sea salt. Make sure to stir them well.

Next, spread the seasoned beets in an even layer on a large baking pan.

Then, roast the beets in the oven for 30 minutes, or until they are soft to the touch, stirring once halfway through. Note: the size of the beet cubes will greatly effect baking time.

Roasting the beets before adding the balsamic glaze will ensure that the glaze doesn’t burn before the beets are fully cooked.

While the beets are roasting, combine the honey and balsamic vinegar in a small bowl.

After 30 minutes, remove the beets from the oven and drizzle the balsamic glaze over them. Stir until they are evenly coated.

Then, return the beets to the oven and roast an additional 10 minutes, stirring once halfway through. The beets are done when they are soft to the touch and the balsamic glaze has thickened and coated the them. 

Serve

Transfer the roasted beets from the baking pan to a dish and serve. I chose to garnish them with chopped beet greens, you can also use parsley, fresh rosemary, or basil as delicious & beautiful garnishes.

I suggest serving them on a salad, like burrata salad or kale salad. Or as a side to your favorite Thanksgiving recipes.

Store

Store roasted beets in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.

FAQs about Roasted Beets

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Balsamic Roasted Beets Recipe

Made with 5 ingredients including fresh beets, this easy Roasted Beets recipe is a delicious side dish or addition to any salad. Follow our step-by-step instructions to learn how to roast beets in the oven.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 Servings

Calories 61.2kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• baking sheet

Ingredients

• 3 beets peeled & diced (about 3 cups)*
• 1 Tablespoon olive oil
• ½ teaspoon sea salt
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon honey (pure maple syrup for a vegan version)

US Customary – Metric

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Grease a large baking sheet or dish, set aside.
• Peel and cut 3 beets into ½” cubes.
• Toss beets with 1 Tablespoon olive oil and ½ tsp sea salt.
• Spread onto a greased baking sheet in an even layer.
• Bake in preheated oven for 20 to 30 minutes, or until the beets are soft to the touch, stirring once halfway through.
• While the beets are roasting, combine the balsamic vinegar and honey in a small bowl.
• After 30 minutes (or when beets are soft to the touch), remove the beets from the oven and drizzle the honey/vinegar mixture over the beets on the baking sheet.
• Stir until all the beets are evenly coated.
• Return to the oven for 10 minutes ( until the balsamic/honey mixture coats the beets), stirring once half way through.
• Remove from the oven and serve warm or store and serve later over your favorite salads.

Video

Notes

Ingredient Substitutions 

• • Fresh Beets.  Any color of beet (or a mixture of colors) works well.

• • Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.

• • Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.

• • Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.

How to prevent staining your hands: 

Wear rubber or plastic gloves while peeling and cutting the beet.s

Note on baking time: 

The size the beets are cut to makes a difference in roasting time. Please be aware of this and check your beets after 15 minutes of cooking to ensure they are not getting overdone! 

How to Roast Whole Beets

*Instead of peeling and cutting the beets, you could roast them whole in the following way:

1. Wrap beets individually in aluminum foil and set on a baking sheet.
2. Roast in an oven set to 450 degrees F until the beets are soft to the touch, 50-70 minutes depending on the size of the beets.
3. Remove skin from beets with your hands or a vegetable peeler. (at this point you can store the roasted beets until later when you’re ready to add the rest of the ingredients, dice and roast)
4. Dice and toss with recipe ingredients.
5. Roast for 10-15 minutes at 425 degrees F until beets are soft and the balsamic mixture is thick and coats the beets.

Store/Freeze

Store roasted beets in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.

Nutrition

Serving: 0.5cup | Calories: 61.2kcal | Carbohydrates: 9.7g | Protein: 1.1g | Fat: 2.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.7g | Sodium: 142.3mg | Potassium: 223.1mg | Fiber: 2g | Sugar: 7.5g | Vitamin A: 20IU | Vitamin C: 4.6mg | Calcium: 12mg | Iron: 0.6mg

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I often order sweet potato fries when we go out to eat because they’re my favorite. However, these homemade sweet potato fries are even more delicious and healthier than any frozen or restaurant varieties.

Many store-bought or restaurant fries contain unnecessary ingredients such as vegetable oil, corn starch, food coloring (not joking), and preservatives.

But these homemade sweet potato fries are made with 4 nutritious ingredients and they are baked, not fried.

Sweet Potato Fries: Ingredient Substitutions & Notes

• Sweet potatoes. I recommend using organic sweet potatoes! Red garnet yams are also a good choice.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good substitute.
• Fine sea salt. I always use this fine mineral sea salt in all my baking and cooking – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

How to Make Sweet Potato Fries

We’ll walk through how to make sweet potato fries step-by-step, and don’t forget to watch the video. I have seen many different, more complicated methods for making these, but I have found this straightforward technique to be the best!

Begin by preheating the oven oven to 425 degrees F and greasing a large baking sheet (21” x 15”) or two regular sized baking sheets with olive oil.

Then, cut the sweet potatoes into long matchsticks and put them in a large mixing bowl.

Note: the thickness/size of the sweet potatoes will greatly affect baking time. You can use a knife and cut them thin or a mandolin.

Then, pour ¼ cup olive oil over the sweet potatoes in the bowl and stir until they are evenly coated.

Sprinkle half of the sea salt over the sweet potatoes, stir, and repeat with the second half plus the black pepper.

Spread the sweet potatoes evenly in a single layer on the prepared baking sheet.

Bake in the preheated oven for 20 minutes, stir, and bake an additional 15 minutes or until golden brown.

Remove from the oven and serve warm immediately.

Serve

Here are some serving suggestions:

• Serve them with the best meatloaf (or turkey meatloaf)
• I often make them with these Greek meatballs, greek salad, and tzatziki.
• Pair with your favorite chicken recipes, like baked chicken breasts, hummus baked chicken, etc.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Baked Sweet Potato Fries

These baked sweet potato fries are easy to make with only 4 ingredients! Homemade sweet potato fries are healthier and tastier than frozen or restaurant varieties.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 47 minutes minutes

Servings 8 Servings

Calories 157kcal

Author Laura

Cost $3

Equipment

• mixing bowls
• measuring spoons
• spatula
• 2 baking sheet

Ingredients

• 2 pounds sweet potatoes
• ¼ cup olive oil
• 1 tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Extra olive oil for greasing the pans

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. Grease a large baking sheet (21” x 15”) or two regular sized baking sheets
• Cut sweet potatoes into long matchsticks and put them in a large mixing bowl.*
• Pour ¼ cup olive oil over sweet potatoes, stir until the potatoes are evenly coated.
• Sprinkle half of the sea salt over the sweet potatoes, stir, and repeat with the second half plus the black pepper.
• Spread the sweet potatoes evenly in a single layer on the prepared baking sheet(s).
• Bake in the preheated oven for 20 minutes, stir, and bake an additional 15 minutes or until golden brown. If you do not have a convection oven, switch the baking sheets between the top and bottom halfway through baking.
• Remove from the oven and serve immediately.

Video

Notes

* Note: the thickness/size of the sweet potatoes will greatly affect baking time. You can use a knife and cut them thin or a mandolin.

Ingredient Substitutions

• Sweet potatoes. I recommend using organic sweet potatoes! Red garnet yams are also a good choice.
• Olive oil. Use pure, organic olive oil for the best flavor. Avocado oil is a good substitute.
• Fine sea salt. I always use this fine mineral sea salt in all my baking and cooking – highly recommend. You can use regular salt, you may just need to decrease the amount slightly.
• Black pepper. use freshly ground pepper for best results.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.

 

Nutrition

Serving: 1cup | Calories: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 353mg | Potassium: 383mg | Fiber: 3g | Sugar: 5g | Vitamin A: 16088IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg

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This

Rice Crispy Cake: Ingredients & Substitutions

• Salted Butter. unsalted butter or vegan butter are good substitutes.
• Marshmallows. I highly recommend using mini marshmallows because they are the easiest and fastest to melt!
• Crispy Rice Cereal. no substitutes here! Name brand or generic both yield great results.
• Vanilla Extract. vanilla bean paste is a good substitute.

How to make a Rice Crispy Cake

As always, I’m going to start by walking you through the process of making this Candy-Stuffed Rice Crispy Cake! It’s super simple to put together, but there are a few tips and tricks that will ensure your rice crispy cake making success!

Grease a 10-cup bundt pan, or use a silicone bundt pan. Set aside

Measure out 5 ½  cups of crispy rice cereal, set aside.

In a large pot, melt butter over medium heat, stirring often.

Once butter is mostly melted, add the mini marshmallows and stir until marshmallows are melted and mixture is smooth.

Add sea salt and vanilla extract and stir to combine.

Add cereal and stir until evenly distributed.

Pour the sprinkles over the mixture and stir until evenly distributed.

Pour rice crispy treat mixture into the cake pan. Press down gently with a greased spatula or your hands.  

Let the rice crispy cake cool to room temperature (30-60 minutes) before removing it from the Bundt pan and serving.

Serve

I suggest serving this Rice Crispy Cake with sprinkles on top. You can also fill the center with candy for a fun presentation.

Cut it into slices and serve on plates. It’s can be eaten with forks or by hand!

Store

Store leftovers in an airtight container at room temperature for up to 3 days.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Rice Crispy Cake

This rice crispy cake recipe is an easy dessert that is made with 5 ingredients in 10 minutes! A fun and different way to serve rice crispy treats!

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Cooling time 1 hour hour

Total Time 15 minutes minutes

Servings 12 Servings

Calories 149kcal

Author Laura

Cost $5

Equipment

• 5 Quart Sauce Pan
• measuring spoons
• measuring cups
• spatula
• Bundt Pan

Ingredients

• 10 oz mini marshmallows
• ¼ cup salted butter
• 5 ½ cups crispy rice cereal
• ½ teaspoon sea salt
• ½ teaspoon pure vanilla extract
• 2 Tablespoons sprinkles (optional)

US Customary – Metric

Instructions

• Grease a round, silicone Bundt cake pan. Set aside.
• Measure out 5½  cups of crispy rice cereal, set aside.
• In a largepot, melt butter over low heat, stirring often.
• Once butter is mostly melted, add the mini marshmallows and stir until marshmallows are melted and mixture is smooth.
• Add sea salt and vanilla extract and stir to combine.
• Add crispy rice cereal and stir until the mixture is homogenous (uniform throughout).
• Stir in sprinkles until evenly distributed. (See notes on how to add candy).
• Pour the rice crispy cake mixture into the cake pan. Press down gently with a greased spatula or your hands.  
• Allow the rice crispy cake to sit at room temperature until it has cooled, about 1 hour.
• Turn the Bundt pan onto a serving plate and remove the cake. Sprinkle a few extra sprinkles on top (if desired) and serve.

Video

Notes

Ingredient Notes/Substitutions

• Salted Butter. unsalted butter or vegan butter are good substitutes.
• Marshmallows. I highly recommend using mini marshmallows because they are the easiest and fastest to melt!
• Crispy Rice Cereal. no substitutes here! Name brand or generic both yield great results.
• Vanilla Extract. vanilla bean paste is a good substitute.

How to add Candy:

1. Before making the cake, unwrap, chop and freeze candy bars, M&M’s etc. 
2. Stir in the frozen candy pieces in step 7 (when you would have added the sprinkles). 
3. Continue with recipe as written. 

Store

Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1piece | Calories: 149kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 147mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 118IU | Calcium: 3mg | Iron: 0.3mg

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This homemade apple butter is the embodiment of all that is wonderful about fall.

Peak-season apples are quartered (no peeling required) then cooked low and slow with rich fall spices and blended until silky smooth.

I found many apple butter recipes were way too sweet for me, using 2 or more cups of sugar. So , this recipe for the best apple butter is sweetened with maple syrup and brown sugar – but only ½ cup each so the flavor of the apples really shines.

Then it’s enhanced with a splash of vanilla resulting in the best apple butter you’ve ever tasted.

And it’s so easy to make you’ll say “goodbye” to store-bought varieties once and for all.

Homemade Apple Butter: Ingredients & Substitutions

• Apples. I suggest using organic apples to avoid pesticides, wax coatings, etc. Pick your favorite variety or use a combination of different types of apples. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Water. I don’t suggest making substitutions for water. Although you could use apple juice or apple cider, if desired.
• Maple syrup. I love the flavor imparted by maple syrup. You can substitute granulated sugar for the maple syrup.
• Light brown sugar. for a richer molasses taste, use dark brown sugar.
• Cinnamon/nutmeg/cloves. I included what I believe is the best quantity of mixture of spices for this recipe. You can taste and adjust according to your preferences after the recipe is blended.
• Vanilla extract. the seeds of 1 vanilla bean or 1 tsp vanilla bean paste are good substitutes for vanilla extract.

How to Make Apple Butter

We’ll walk through this crockpot apple butter recipe step-by-step. Watch the video for additional help, and don’t hesitate to ask questions in the comment section!

Begin by preparing the apples. Since they are not peeled, make sure to wash them thoroughly before coring and quartering them to use in this recipe.

Then, whisk together water, maple syrup, light brown sugar, cinnamon, nutmeg, cloves, sea salt and vanilla extract in the container of a slow cooker.

Next, put the apples in the container and stir to coat with the wet mixture.  

Cook the apples on high for 3 hours or until they are soft.

Then, transfer the mixture to a high-powered blender and blend until smooth (alternately, use an immersion blender to blend the ingredients in the crockpot).

Once smooth, return the mixture to the crockpot and cook on high, uncovered for 1 hour, stirring occasionally, or until thickened. 

Then, turn off the crockpot and leave the apple butter in the container uncovered to cool completely, stirring occasionally.

Once cooled to room temperature, transfer the homemade apple butter to glass jars and store in the refrigerator.

Serve

I suggest serving this apple butter as a spread on top of your favorite breads, muffins, or any of your favorite breakfast recipes. Here are some suggestions:

• Use it as a filling for crepes, or on top of pancakes or waffles.
• Serve it on top of pumpkin bread or banana bread.
• Slather it on top of this recipe for the best scones, or these cinnamon chip scones.
• Use it on top of these apple muffins, apple cake, or pumpkin muffins.
• Stir it into overnight oats, or serve on top of baked oatmeal.
• Spread it onto toast or bagels for breakfast.

Store/Freeze

Store apple butter in glass jars with lids in the refrigerator for up to 2 months, or in the freezer for up to 1 year. Can the apple butter to make it last even longer.

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Homemade Apple Butter Recipe

This apple butter recipe only takes 5 minutes to prepare and is even more delicious than store-bought varieties. It's thick and silky smooth, sweetened with maple syrup and brown sugar, and perfectly spiced.

Course Breakfast, condiment

Cuisine American

Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 4 hours hours

cooling 2 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 48 Servings (Makes 1.5 quarts apple butter)

Calories 43kcal

Author Laura

Equipment

• Slow Cooker
• measuring spoons
• measuring cups
• spatula
• glass jars with lids

Ingredients

• 5 pounds apples (washed, cored and quartered)
• ¼ cup water
• ½ cup pure maple syrup
• ½ cup light brown sugar
• 2 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves
• ⅛ tsp sea salt
• 1 tsp vanilla extract

Instructions

• Wash, core and quarter the apples (Since they are not peeled, make sure to wash them thoroughly before using in this recipe).
• In the container of a slow cooker, whisk together water, maple syrup, light brown sugar, cinnamon, nutmeg, cloves, sea salt and vanilla extract.
• Then, put the apples in the container and stir to coat with the wet mixture.
• Cook on high for 3 hours or until apples are soft.
• Transfer mixture to a high-powered blender and blend until smooth (alternately, use an immersion blender to blend the ingredients in the crockpot).
• Return the mixture back to the crockpot.
• Cook on high, uncovered for 1 hour, stirring occasionally, or until thickened. (removing the lid allows water to evaporate out of the mixture and causes it to become thick).
• Turn off the crockpot, leave the mixture in the container uncovered to cool completely, stirring occasionally.
• Once cooled to room temperature, transfer it to glass jars and store in the refrigerator.

Video

Notes

Ingredient Substitutions

• Apples. I suggest using organic apples to avoid pesticides, wax coatings, etc. Pick your favorite variety or use a combination of different types of apples. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
• Water. I don’t suggest making substitutions for water. Although you could use apple juice or apple cider, if desired.
• Maple syrup. I love the flavor imparted by maple syrup. You can substitute granulated sugar for the maple syrup.
• Light brown sugar. for a richer molasses taste, use dark brown sugar.
• Cinnamon/nutmeg/cloves. I included what I believe is the best quantity of mixture of spices for this recipe. You can taste and adjust according to your preferences after the recipe is blended.
• Vanilla extract. the seeds of 1 vanilla bean or 1 tsp vanilla bean paste are good substitutes for vanilla extract.

Store/freeze

Store apple butter in glass jars with lids in the refrigerator for up to 2 months, or in the freezer for up to 1 year. Can the apple butter to make it last even longer.

Serving Suggestions

I suggest serving this apple butter as a spread on top of your favorite breakfast recipes. 

• Use it as a filling for crepes, or on top of pancakes or waffles.
• Serve it on top of pumpkin bread or banana bread.
• Slather it on top of this recipe for the best scones, or these cinnamon chip scones.
• Use it on top of these apple muffins, apple cake, or pumpkin muffins.
• Stir it into overnight oats, or serve on top of baked oatmeal.
• Spread it onto toast or bagels for breakfast.

Nutrition

Serving: 2TBS | Calories: 43kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 8mg | Potassium: 62mg | Fiber: 1g | Sugar: 9g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.1mg

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Cinnamon Apple Muffins

Best Pancake Recipe (Homemade Pancakes from Scratch)