Late one night my partner asked me, “What’s the one thing in the house you couldn’t live without?” Before I had a moment to answer, he blurted, “I’ll go first: our coffee maker.” I laughed with a snort at the comment but ultimately agreed. Our Breville Bambino Plus espresso machine has held a firm grip on our morning routine for years.

We use it to make lattes in the morning (mine, hot and foamy; his, chilled and sweetened), after-dinner espressos and hot chocolates for the nieces and nephews around the holidays. When we’re feeling especially indulgent, we even treat ourselves to the occasional espresso martini. It’s truly our most-used kitchen gadget.

As a former barista, I had always dreamed of owning my own espresso machine. Coffee snobs like myself know espresso is the ultimate home and kitchen essential. I could never bite the bullet, though, as traditional espresso makers were bulky and thousands of dollars outside my price range.

And while I’ve tried dozens of coffee products to mimic the lattes I served at my former cafe, it wasn’t until I bought the Breville Bambino Plus that I was able to make cafe-quality espresso drinks at home. Here’s my honest Breville Bambino Plus review.

What is the Breville Bambino Plus?

The Breville Bambino Plus is a compact espresso machine that’s great for novice and pro baristas alike. This machine has the same core features as any traditional espresso maker: the ability to make rich, flavorful espresso and foam milk until it’s light and frothy. However, what sets the Bambino Plus apart is its pre-set push-button controls for fast and convenient brews. Oh, and it’s one of our Test Kitchen’s favorite espresso machines.

What’s more, it has a super small footprint (just like the Hamilton Beach Scoop or Minipresso machine) that doesn’t take up much counter space. I’ve designated a small kitchen island cart as our defacto coffee bar and the Bambino Plus fits with plenty of room for must-have accessories like a grinder, knock box and kettle.

Consider it one of the best gifts for coffee lovers. Bonus: It’s available on Amazon.

Shop Now on Amazon

Breville Bambino Plus Product Features

The Breville Bambino Plus is more compact than most coffeemakers and espresso machines, measuring just over a foot tall and seven inches wide. The machine clocks in at 12.6 inches deep. Measure your space if you have shallow countertops to ensure you can access the water tank.

The machine has an illuminated front display with buttons for one-shot, two-shot and steam presets. Additionally, milk steaming presets come with three temperature settings (warm, ideal and hot) and three settings for desired texture (low, medium and high foam). A small metal sensor at the base of the machine detects when your milk has reached the right temperature for hands-free frothing.

Breville Bambino Plus accessories include a 54-millimeter portafilter, two single-wall filter baskets, two dual-wall filter baskets, a tamper, a stainless steel milk jug, cleaning tablets, descaling powder and a leveler they call “The Razor” for sculpting your grounds into a perfect puck. (I’ll admit, I seldom use the razor as I find it a bit fussy.)

How We Tested It

@nickidoster I am simply OBSESSED with my espresso machine. It’s small and perfect for making lattes while I work from home. Also, LOL at my latte art #brevilleespressomachine #mustbuy #coffee ♬ Say So (Instrumental Version) [Originally Performed by Doja Cat] – Elliot Van Coup

I’ve used this product since January 2021 and I’ve found it extremely reliable for espresso and other coffee drinks as it brews quickly and consistently.

To put my Breville Bambino Plus review to the ultimate test, I performed a time trial to show just how quickly each pre-set option works:

• Pull one shot of espresso: 21 seconds
• Pull a double shot of espresso: 25 seconds
• Steam 9oz of milk using the auto sensor: 1 minute—However, I prefer to manually steam my milk, which takes about 40 seconds.

From start to finish, it takes about two minutes to make a hot latte and under 30 seconds to enjoy a shot of espresso. The Breville Bambino Plus heats up quickly, meaning you spend less time waiting for your morning pick-me-up. (Trust us, it’s faster than waiting for your Brown Sugar Shaken Espresso in the Starbucks drive-thru!) Now that it performed as a single-serve coffeemaker, it was time to put it to the next test.

To see how it would perform for larger groups, I’ve also put this machine to the stress test of a large family dinner. I didn’t even have to refill the machine’s tank, which conveniently holds up to 64 fl. oz. of water. This was the cherry on top of my Breville Bambino Plus review: successfully serving eight after-dinner espressos with ease.

Pros

• Simple push-button controls for pulling cafe-quality espresso
• Built-in steam wand with an automatic setting that adjusts to suit your preferences
• Lightning-fast heat-up time
• Small size that doesn’t take up much counter space

Cons

• Does not come with a grinder
• High price point, which may not be worth it for those who do not regularly drink espresso
• Routine cleaning can be confusing

FAQ

How to Clean the Breville Bambino Plus

The Breville Bambino Plus needs light cleaning after every use.

• To clean the espresso maker, remove the portafilter and run a shot of water through the machine. Wipe down the surface and dump the drip tray as needed. I use a microfiber cloth to get the machine sparkling clean.
• To discard used espresso, utilize a sturdy knock box to remove the grounds from the filter basket. With a few deliberate thwacks, the puck will fall right out. Rinse the filter and save the grounds for gardening.
• After using the steam wand, clean the surface with a damp cloth to remove residue. Always return the wand to its lowered position as the machine will automatically run a rinse cycle to prevent clogging. A small pin-like cleaning tool hidden beneath the water tank clears a clogged wand.

How to Descale the Breville Bambino Plus

The machine signals that it needs to be descaled by flashing the one-shot and steam button and the two-shot button alternately. This happens every 60 to 90 days.

1. Fill the water tank to the descale line and add in the descaler. Stir until dissolved.
2. Press and hold the one-shot and steam button until the machine powers down.
3. Place a large bowl on the drip tray and put the steam wand inside.
4. Press and hold the one-shot and steam button simultaneously for five seconds to enter the descaling mode. Both buttons should illuminate solid.
5. Press the one-shot or steam button to start descaling. The machine purges water intermittently for about five minutes. Resist interrupting the process or you’ll have to start over.
6. Once the machine has finished, empty the water tank and fill it with clean water. Run the rinse cycle by pressing the one-shot or steam button again. The machine continues to purge water for a few more minutes.
7. It signals it’s finished when all the lights are illuminated. Refill the water tank and dump out the water in the drip tray.

How to Backflush the Breville Bambino Plus

When the Bambino starts “winking at you” (aka when the single-shot and double-shot buttons begin to alternately flash) it’s time to backflush the machine. This step forces water back through the system to remove buildup.

1. Remove water from the drip tray.
2. Insert the 1-cup basket and cleaning disc into the portafilter. Add a single cleaning tablet. (I prefer this kind compared to the pricier name-brand tablets.)
3. Place a large bowl on the drip tray and fill the water tank to the max line.
4. Press the one-shot and two-shot buttons simultaneously for a few seconds until they both are illuminated.
5. Press either the one-shot or two-shot button. The buttons will flash and the system will backflush for about 5 minutes.
6. Once the lights are all illuminated, the machine is ready to go. Rinse the filter before using it.

How to Turn Off the Breville Bambino Plus

To manually turn off the machine, press the one-shot and steam buttons. The Breville Bambino Plus automatically shuts off after a period of time if not in use.

Does the Breville Bambino Plus have a grinder?

This machine does not come with a coffee bean grinder. If you are looking for a quality grinder, I’d recommend buying a burr grinder. Experts say burr grinders help protect the coffee bean’s flavor and achieve a consistent grind. For ease of use, look for a model that grinds directly into your portafilter basket.

I recently purchased the Breville Smart Grinder after months of using a budget-friendly blade grinder and noticed a huge difference. The Breville Smart Grinder has super precise settings that are fun to play with to get the perfect taste. It also is great for grinding beans for the French press and other brewing methods.

What are the best espresso beans to order online?

Arguably the best part of making your own espresso is finding your favorite flavor profile. With the many options for ordering whole beans online, it really comes down to personal taste. If I’m not sourcing my beans from my local coffee shop, I often opt for these two brands:

• Kicking Horse 454 Horse Power Dark Roast: This whole-bean coffee is smooth and chocolatey with no bitter taste. It’s the perfect crowd-pleaser.
• Lavazza Super Crema: Lavazza is a great Italian brand, and this medium roast coffee is rich, bold and bright. It’s great for drinking on its own or pairing with a scoop of vanilla ice cream for a decadent affogato.

Unsure of what coffee brand to go with? Try a coffee subscription box to get a sense of what type of beans you like.

What Other Shoppers Had to Say

I’m not the only one happy with my Breville Bambino Plus review. Many experts in the coffee community deem this coffeemaker a good beginner’s espresso machine.

In his five-star review, user Seven Bates comments “This Bambino unit is actually worth the hype. You likely watched a bunch of YouTube videos where people were obviously sponsored in their reviews, and you’re likely skeptical—I was too. I took a risk and splurged, instead of buying a bunch of the units in the same range, between $500 and $700 bucks. I could tell by the first cup, that I had made a smart choice.”

Product Comparison

The post I’ve Used the Breville Bambino Plus Espresso Maker Every Day for the Past Two Years—Here’s My Review appeared first on Taste of Home.

With over 450 reviews and a 4.9 star rating, it’s safe to say that cooking enthusiasts can’t get over this genius Etsy kitchen gadget, and neither can we. It’s among our favorite kitchen tools that have gone viral that you should add to your list, like the Brown Sugar Bear, this under-cabinet jar opener and our most-loved butter spreader.

What is an Herb Stripper?

An herb stripper is a tool designed to remove delicate herb leaves from the stem. It’s pretty simple to master. Insert a sprig into one of the small holes, like you’re threading a needle and pull through. With a flick of the wrist, the chore of prepping fresh herbs like mint, thyme, parsley and rosemary is made easy. This herb stripper even comes with an extra large hole that can be useful for large, leafy greens like kale.

While you can find hundreds of herb strippers on Amazon, this herb stripper is special as it doubles as an elegant piece of handmade pottery. With cheerful glazes and an embossed floral design, you’ll think this gadget was designed to be on display instead of tucked inside a kitchen drawer.

Herb stripper product specs:

• Features four different sized holes for stripping herbs big and small
• Glazed ceramic won’t absorb food odors
• Food and dishwasher safe
• Handmade by small business owner
• Pretty enough to display

The Best Etsy User Reviews

Not only do we love this best-selling Etsy herb stripper, but so do many five-star reviewers.

Etsy reviewer, Sparklysugar1 appreciates how the product is both practical and decorative. “Absolutely gorgeous and handy little gem, so glad I purchased! Works great and everyone wants to know where I bought it”.

Another customer, Deborah Ueyama, loves how much time it saves her. “This works great for stripping leaves from herb stems. So much faster than plucking the individual leaves,” she writes.

Where to Buy the Etsy Herb Stripper

Ready to try it for yourself? This herb stripper is available on Etsy at KitchenDiningPottery’s virtual storefront. For safe travel, each herb stripper comes carefully packaged in bubble wrap. However, if it breaks during travel, send a picture to the shop owner and they’ll send you a new one free of charge.

Shop Now

Want more fun product picks and money-saving deals from our shopping experts and Test Kitchen? Sign up for the Stuff We Love newsletter.

The post This Ceramic Herb Stripper Makes Prepping Herbs So Much Easier appeared first on Taste of Home.

Cioppino-Style Soup

This classic San Fransisco soup makes an easy, healthy and flavorful dinner. I serve it every New Year’s Eve, and I’ll often include salmon along with the cod, shrimp and crab. —Nancy Heishman, Las Vegas, Nevada

Go to Recipe

The post 58 Perfect Italian Recipes for People with Diabetes appeared first on Taste of Home.

While there’s no shame in buying a can or tub, making whipped cream from scratch is incredibly easy. In fact, while you wait for the after-dinner coffee to brew, you can make a batch of whipped cream to top your dessert.

How to Make Homemade Whipped Cream

To make whipped cream at home, turn to our Test Kitchen’s sweetened whipped cream recipe. Did you know that sweetened whipped cream is also called chantilly cream? Pull that out of your back pocket when you really want to impress!

Ingredients

• 1 cup heavy whipping cream
• 3 tablespoons confectioners’ sugar
• 1/2 teaspoon vanilla extract

Go to Recipe

Tools

• Hand mixer: You can whip cream by hand, but a machine makes it so much easier and speedier. A good hand mixer will do the trick.
• Mixing bowl: Whipped cream is fluffiest when whipped in a cold bowl. For best results choose glass or metal.
• Vanilla extract: Extract adds flavor to the cream. A touch of vanilla is all you need to accent your desserts.

Directions

Step 1: Start whipping the cream

Before you begin, make sure that your beaters and bowl are chilled. Cool tools will help the cream beat up more quickly. You can chill them by popping them in the fridge or freezer for 10 minutes before you start.

Add your cream to the chilled bowl and beat until it begins to thicken. You’re not looking for peaks here—just for the cream to start to get a little body.

Step 2: Add the other ingredients

Once slightly thickened, add the confectioners’ sugar and vanilla. Because vanilla is the only flavor here, be sure you’re using a brand you enjoy. These are the best vanilla extracts, according to our Test Kitchen.

Continue beating until soft peaks form. When we say soft peaks, we mean when you lift up the beaters, the cream will cling but the peaks of the cream will not stand up straight.

Editor’s Tip: Keep an eye on your cream as it begins to thicken. If you over-beat cream, it turns to butter!

How to Flavor Whipped Cream

Once you know how to make whipped cream, you can experiment with flavor variations. Try swapping out the vanilla extract for these substitutions:

• Cocoa and coffee whipped cream: Add a tablespoon of cocoa and a teaspoon of instant coffee or espresso granules.
• Peanut butter whipped cream: Add in two tablespoons of creamy peanut butter.
• Hazelnut whipped cream: Keep the vanilla extract and add a splash of hazelnut liqueur, too.
• Mojito whipped cream: Amp up the flavor with fresh mint, lime zest and rum extract.

Tips for Making Whipped Cream

While whipped cream is easy to make, there are a few techniques that’ll ensure success.

Keep Everything Cold

To make the very best whipped cream, everything you’re using should be cold. That means stash your bowl and beaters in the freezer for 10 minutes in advance. Also, keep your whipping cream in the fridge until the last second.

Cold ingredients and tools will help you get the most volume.

The Tools That Work Best

Yes, you can whip cream by hand with a regular balloon whisk. Just pour the cream into a deep bowl and whisk away by flicking your wrist.

This being said, whipping cream by hand takes stamina. A hand mixer or stand mixer fitted with the whisk attachment makes the job much easier and quicker.

Don’t Overwhip

With the cream whirling away in the mixer, you might be tempted to step away and tackle another task. Don’t do it! It’s easy to overwhip cream.

Overwhipping cream—this means the cream gets thick and the water starts to separate from the mix—creates butter.

What’s the Right Cream for Whipped Cream?

For homemade whipped cream, rely on heavy cream or heavy whipping cream (these are the same products) for the richest, airiest whipped cream. You can also find cartons labeled “whipping cream” at the store, but the heavy stuff really does work best.

Because of the fat content needed to create this dessert topper, you won’t get the same result if you substitute in milk, half-and-half or nondairy milks.

How to Make Whipped Cream in Advance

To make whipped cream in advance (we mean a few hours—not days), slightly under-whip the mixture. Then cover and refrigerate. You can beat it briefly to the right consistency before serving.

What About Leftover Whipped Cream?

Whipped cream tastes best and has the right consistency right after it’s made, so you should plan to enjoy your desserts with whipped cream the same day, or the next day at the latest. Leftover cream will deflate and cannot be revived; it also cannot be frozen.

The good news is that whipped cream can be made in any size batch. If you only need a bit, use a few splashes of cream, a few teaspoons of confectioners’ sugar and some vanilla.

How to Make Stabilized Whipped Cream

If you want whipped cream that can last for a few days, you’ll want to stabilize it by adding in unflavored gelatin. To do this, sprinkle a teaspoon of unflavored gelatin over two tablespoons of water and microwave for 5 to 10 seconds. Let this cool.

Then, after making your whipped cream as described above, slowly drizzle in the gelatin mix. This will help the cream hold its shape for several days instead of several hours. This type of cream is also good for piping.

Dreamy Desserts to Top With Whipped Cream

1 / 35

Silky Chocolate Pie

Chocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. —Kathy Hewitt, Cranston, Rhode Island

Go to Recipe

Margarita Tres Leches Cake

The first time I had tres leches cake I felt like I was in heaven. I have made it using several techniques and flavors, but this Margarita Tres Leches Cake is my favorite. —Laurie Lufkin, Essex, Massachusetts

Go to Recipe

Tart & Tangy Lemon Tart

Our family adores lemon desserts. I often make this citrus tart for brunch. For extra special events, I bake it in my heart-shaped tart pan. —Joyce Moynihan, Lakeville, Minnesota

Go to Recipe

Chocolate Bread Pudding

This is a fun recipe because the chocolate makes it different from traditional bread pudding. It's a rich, comforting dessert. —Mildred Sherrer, Fort Worth, Texas

Go to Recipe

Tart Cranberry Cake

You can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share. -Marilyn Paradis, Woodburn, Oregon

Go to Recipe

Semisweet Chocolate Mousse

A friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California

Go to Recipe

Pineapple Crunch

A co-worker shared the recipe for this refreshing pineapple dessert years ago. Every time I take it somewhere, it's a favorite. —Betty Wiersma, Sherwood Park, Alberta

Go to Recipe

Berry Trifle

This Berry Trifle is a delicious salute to summer! I usually serve it during the summer when fresh berries are bountiful, but you can also prepare it with frozen cherries and light cherry pie filling during cooler months. —Brenda Paine, North Syracuse, New York

Go to Recipe

Key Lime Cream Pie

I am very proud of this luscious no-bake beauty. It's so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. —Shirley Rickis, Lady Lake, Florida

Go to Recipe

Contest-Winning German Chocolate Cream Pie

I've won quite a few awards in recipe contests over the past 10 years, and I was delighted that this luscious pie sent me to the Great American Pie Show finals. —Marie Rizzio, Interlochen, Michigan

Go to Recipe

Upside-Down Strawberry Shortcake

For a tasty twist, this special shortcake has a berry layer on the bottom. The tempting cake is a sweet that our family has savored for years. —Debra Falkiner, St. Charles, Missouri

Go to Recipe

Pistachio Cardamom Cheesecake

Cardamom has a sweet and warm taste that makes you think of clove, allspice and pepper all wrapped in one spice. Mix it with pistachios and add to cheesecake for a dessert that suggests the exotic flavors of India. —Carolyn Harkonnen, Loomis, California

Go to Recipe

Blackberry Dumplings

As long as I can remember, my mother has been making blackberry dumplings. They finish cooking while you eat—and they really do make you hurry through Sunday dinner! It can be an everyday dessert, too, though. Try it with roast chicken, beef or ham. Sometimes I'll make it in winter just to have a taste of summer. —Liecha Collins, Oneonta, New York

Go to Recipe

Spiced Butternut Squash Pie

My mom always made this dessert with her homegrown squash. It was my dad's favorite after-dinner treat. I continue to make it to this day. —Johnna Poulson, Celebration, Florida.

Go to Recipe

Whipped Cream Krumkake

Our hometown has a rich Norwegian culture. That heritage is evident during our annual Nordic Fest, where this classic krumkake recipe is king. Here's your introduction to the timeless treat. —Imelda Nesteby, Decorah, Iowa

Go to Recipe

Easy Fresh Strawberry Pie

For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. —Josh Carter, Birmingham, Alabama

Go to Recipe

Old-Fashioned Chocolate Pudding

One of the nice things about this easy pudding is you don't have to stand and stir it. It's a must for my family year-round! I also make it into a pie with a graham cracker crust that our grandchildren love. —Amber Sampson, Somonauk, Illinois

Go to Recipe

Banana Cream Pie

Made from our farm-fresh dairy products, this pie was a sensational creamy treat any time Mom served it. Her recipe is a real treasure, and I've never found one that tastes better! —Bernice Morris, Marshfield, Missouri

Go to Recipe

Paul’s Pumpkin Patch Pudding

This recipe originated with Donna Esh, whose husband, John, is the manager at the restaurant my brother Jim and I operate. I reworked it slightly and named it after our dad.—John Smucker, Bird-in-Hand, Pennsylvania

Go to Recipe

Strawberry Cupcakes with Whipped Cream Frosting

Fresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That’s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. —Lisa Kaminski, Wauwatosa, Wisconsin

Go to Recipe

Chocolate Chess Pie

This is one of my mother's go-to recipes. It's a yummy spin on classic chocolate chess pie. — Ann Dickens, Nixa, Missouri

Go to Recipe

Rhubarb Custard Cake

Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. —Evelyn Gebhardt, Kasilof, Alaska

Go to Recipe

Berry Rhubarb Fool

A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado

Go to Recipe

Pumpkin Shortbread Dessert

My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. —Edie DeSpain, Logan, Utah

Go to Recipe

Chocolate Mint Truffle Tart

Eating a slice of this decadent dessert is like biting into a smooth truffle candy. You can vary the flavor by using raspberry-flavored chocolate baking chips.—Sally Sibthorpe, Shelby Township, Michigan

Go to Recipe

Eggnog Cheesecake

I make good use of extra eggnog by creating this luscious cheesecake. A bit of rum extract adds a special taste. —Kristen Grula, Hazleton, Pennsylvania

Go to Recipe

Butterscotch-Pecan Bread Pudding

Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. —Lisa Varner, El Paso, Texas

Go to Recipe

Finger-Licking Good Mini Cream Puffs

This recipe is quick and easy to whip up and the kids will love it! They are perfect to pack for a picnic or to have as a snack for family game night I guarantee you can't eat just one…hey are so addicting & they're perfect for satisfying any sweet tooth! —Jennifer Erwin, Reynoldsburg, Ohio

Go to Recipe

Contest-Winning Pumpkin Cheesecake Dessert

With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona

Go to Recipe

Rhubarb Upside-Down Cake

I’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York

Go to Recipe

Bittersweet Chocolate Cheesecake

I'm a great-grandmother, and my whole family enjoys this dessert. I received this recipe from my niece. It's very chocolaty. —Amelia Gregory, Omemee, Ontario

Go to Recipe

Dark Chocolate Pudding

Life is too short to pass on dessert. This old-fashioned treat is so creamy and comforting! —Lily Julow, Lawrenceville, Georgia

Go to Recipe

 

Caramel Rhubarb Cobbler

I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star. -Beverly Shebs, Pinehurst, North Carolina

Go to Recipe

Cherry Chocolate Pecan Pie

I'm a pie baker and this is one my family frequently requests. With the brandy infused cherries and chocolate chips, it's an awesome twist on a pecan pie.—Sonya Labbe, Santa Monica, California

Go to Recipe

Tangerine Chocolate Semifreddo

When I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. —Claire Cruce, Atlanta, Georgia

Go to Recipe

Chocolate Coconut Pie with Coconut Crust

Chewy coconut in both the fudgy filling and the homemade pastry crust make this pie a real standout. I mix in chopped almonds for good measure! —Darlene Brenden, Salem, Oregon

Go to Recipe

Up Next: 34 Recipes That Use Up Extra Heavy Whipping Cream

Peggy Woodward, RDN, Senior Food Editor, contributed to this article.

The post How to Make Whipped Cream from Scratch appeared first on Taste of Home.

Best Ever Bread Pudding

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. It’s perfect for New Year’s Day brunch or other special occasions. —Maria Petrella, Taste of Home Prep Cook

Go to Recipe

The post 55 of Our Best New Year’s Day Brunch Recipes appeared first on Taste of Home.

For some people, prized possessions come in the form of cars or fancy electronics. For me, it’s a fire-engine red 12″ Le Creuset cast-iron skillet. Since I acquired this powerhouse pan, it’s helped me whip up veggie-packed frittatas, pan-seared scallops, homemade rolls and countless chicken dinners. I’m working my way to master cast iron cooking with our guide.

The all-in-one pan has been my go-to kitchen tool, so I’m sure to treat it with extra care. This includes learning how to properly clean my cast-iron.

What Makes Cleaning Cast Iron Special?

Part of what makes cast iron so great for cooking is that layer of seasoning it gets after regular use. Seasoning is basically a layer of oil baked onto the pan’s surface. Each time you cook with oil or fat, the seasoning will build. Eventually, it makes the pan nearly nonstick.

Unfortunately, that hard-earned seasoning can come off in the wash, so it’s important to be gentle when cleaning up. Here’s how to clean a cast iron skillet—plus a few do’s and don’ts as you go.

How to Clean a Cast-Iron Skillet

Step 1. Rinse your skillet after use

After your cast iron has cooled down a little bit (you don’t want to burn your hands!), rinse your cast iron in the sink with warm—never cold—water to dislodge clingy food scraps like eggs, and prevent them from hardening and sticking to the pan. If you don’t want to wait, you can pour a glass of hot water into the pan while it sits on the stove.

Yes—it’s OK to get your pan wet! But do not soak the cast iron skillet. It is not rust-proof! Minimize the amount of times it comes in contact with water. (This means no dishwasher, either!)

Step 2. If you need, use soap, water and a scrubber

Contrary to popular belief, if plain water isn’t doing the trick, you can use a little bit of dish soap to help loosen the stubborn scraps. A little soapy water now and then will help banish stuck-on food and reduce the elbow grease. Use warm water and gentle dish soap and scrub your pan where it needs it.

However, don’t use abrasive scrubbers like scouring pads or steel wool, because it will take off your hard-earned seasoning. Instead, use a brush like a pan scraper or a nylon scrubbing brush. If you’ve got tough residue, using kosher salt as a natural buffer or one of our editor-tested products for cleaning cast iron pans will get those difficult bits right off.

Step 3. Dry your cast iron skillet

Instead of leaving your pan in the rack to dry, wipe it down with a clean rag or paper towel right away. (Don’t use a light towel—the cast iron can stain it.) This will prevent rusting. You can even let your pan dry in the oven.

Editor’s Tip: Reinforce your seasoning after a wash. While the pan is still warm, apply a light coat of vegetable oil with a paper towel. However, don’t let the oil pool! Use another paper towel to soak up the extra liquid.

How to Season a Cast Iron Skillet

Whether you just bought a brand-new cast iron skillet or had to scrub off the rust on your pan, you need to season or re-season your pan before you use it. (Watch this video on how to restore a rusted cast-iron skillet.)

Start with your clean, rust-free pan, and apply a thin coat of vegetable oil to the whole pan—outside and handle included. Bake your cast iron skillet upside down in the oven at 350°F for 1 hour (lay a sheet of aluminum foil on a lower rack to catch potential drips). Once your timer goes off, leave it in the oven to cool. Now you’ve got a seasoned pan! Get more tips on how to season a cast-iron skillet.

When to Replace Your Cast Iron Skillet

The only reason you should consider replacing your cast iron is if it cracks or has chips or holes in the surface due to corrosion or improper cleaning techniques.

But once it is time to replace your cast iron skillet, go for one of our picks for the best cast-iron pans under $50. Or, check out these other pieces of cast-iron cookware, such as Dutch ovens, grill pans and woks.

By following our tips, you’ll take perfect care of your cast-iron skillet pan. These pans are extremely durable. With a little care, they’ll last you a lifetime!

Our Favorite Recipes to Cook in Cast Iron

1 / 75

Rhubarb Crisp

I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick, and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire

Get Recipe

One-Skillet Pork Chop Supper

My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. —Kathy Thompson, Port Orange, Florida

Go to Recipe

Cherry-Peach Dumplings

You can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York

Go to Recipe

Gram's Fried Chicken

As a boy, I wolfed down my grandmother's fried chicken. I never knew how she made it, but my recipe using potato flakes is crispy close. —David Nelson, Lincolnton, North Carolina

Go to Recipe

Skillet Banana Fritters

This delicious banana treat is sure to be a hit in your home. They are so yummy served with ice cream on the side. For an extra special treat, add chocolate syrup!—Sharon Yonts, Scottsboro, Alabama

Go to Recipe

Sicilian Brussels Sprouts

I love to make this dish because the flavors jumping around in your mouth keep you coming back bite after bite. Other nuts can be used in place of the pine nuts.—Marsha Gillett, Yukon, Oklahoma

Go to Recipe

Apple Tart

For 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This easy apple tart recipe is my personal favorite. My family even prefers this wonderful dish with tart apples over traditional apple pie. I hope you enjoy it, too. —Marilyn Begres, Dexter, Michigan

Go to Recipe

Classic Red Beans N Rice

After living where Cajun cooking is common, we rely on this staple dish. Even If you've never tried red beans and rice, you'll like this recipe! —Jackie Turnage, New Iberia, Louisiana

Go to Recipe

Au Gratin Peas and Potatoes

While this delicious potato skillet is a wonderful side dish, we find it satisfying enough to be a main course, too. The skillet preparation takes less time than it does to bake an au gratin casserole or scalloped potatoes—but it's still good old-fashioned comfort food at its best! —Marie Peterson, DeForest, Wisconsin

Go to Recipe

Skillet Rolls

Baking these rolls in a skillet makes them soft and tender. My family requests them for most holiday dinners and other special occasions. I like them best split and spread with butter and black raspberry jelly. —Susan Baughman, Houston, Pennsylvania

Go to Recipe

Homemade Churros

These fried cinnamon-sugar homemade churros are best when fresh and hot. Try them with a cup of coffee or hot chocolate. Don't be surprised if people start dunking...and then go back for more.

Go to Recipe

Farmhouse Pork and Apple Pie

I've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree the wonderful flavor is well worth the effort. —Suzanne Strocsher, Bothell, Washington

Go to Recipe

Banana Skillet Upside-Down Cake

My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee

Go to Recipe

Chocolate Pecan Skillet Cookie

Bake up the ultimate shareable cookie. For variety, swap the chocolate chips for an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in fresh raspberries. —James Schend, Dairy Freed

Go to Recipe

Chicken Corn Fritters

I've always loved corn fritters—this recipe adds chicken and makes them a satisfying main dish. My husband and our three young boys give it rave reviews. The chicken and zesty sauce make the fritters a wonderful brunch or lunch entree. —Marie Greene, Scottsbluff, Nebraska

Go to Recipe

So Very Berry Brie

I needed to make something quick for a wine and cheese party, and had a bounty of berries on hand. My creation went great with all the wines and looked so much more impressive than the other plain cheeses! —Kristin Larson-Jantzi, Newton, Kansas

Go to Recipe

Grandmother's Toad in a Hole

I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called “the boat.” Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio

Go to Recipe

Beef and Spinach Skillet

Over the years, I've tried to instill a love of cooking in our seven children. And we've enjoyed a variety of delicious recipes, including this one. —Nancy Robaidek, Krakow, Wisconsin

Go to Recipe

Berry Bliss Cobbler

A little bit sweet, a little bit tart, topped off with golden, sugar-kissed biscuits, this cobbler is summer perfection. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Go to Recipe

Fried Sweet Potato Pies

With my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. This recipe, however, resulted from an experiment for a church bake sale when we had excess pastry. People couldn't get enough of these pies! —Marilyn Moseley, Toccoa, Georgia

Go to Recipe

Turkey Biscuit Stew

This chunky stew makes a hearty supper, especially in the fall and winter. It's also a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota

Go to Recipe

Blueberry Dream Pie

This showstopping pie can be decorated to fit any season. I like to make hearts for Valentine's Day, flowers for spring, stars for Independence Day and even leaves for fall. Have fun with it! —Kerry Nakayama, New York, New York

Go to Recipe

Milk Cake

This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia

Go to Recipe

Basil-Butter Steaks with Roasted Potatoes

A few ingredients and 30 minutes are all you’ll need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special taste. —Taste of Home Test Kitchen

Go to Recipe

Country Potato Pancakes

Potato pancakes, or latkes, are really versatile. Crispy on the outside and tender on the inside, they can be a side dish for just about any meal or the main course for a light meal. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin

Go to Recipe

Pinwheel Steak Potpie

On cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. The pinwheel crust on top has become my signature. —Kristin Shaw, Castleton, New York

Go to Recipe

Caraway Seed Rye Bread

My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan

Go to Recipe

Country Ham and Potatoes

Browned potatoes give simple ham a tasty touch. Not only do the potatoes pick up the flavor of the ham, but they look beautiful! Just add veggies or a salad and dinner is done. —Helen Bridges, Washington, Virginia

Go to Recipe

Apple-Honey Dutch Baby

I love to make this treat on Sunday morning. It's so impressive when it's served warm right out of the oven, and the honey and apple filling is yummy. —Kathy Fleming, Lisle, Illinois

Go to Recipe

Brunch Hash & Egg Bake

When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia

Go to Recipe

Seasoned Crab Cakes

At the National Hard Crab Derby in Crisfield, Maryland, these scrumptious crab cakes won me first place. I entered them on a whim after trying many crab cake recipes for my family. —Betsy Hedeman, Timonium, Maryland

Go to Recipe

Skillet Blueberry Slump

My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been enjoying slump desserts for 60 years. —Eleanore Ebeling, Brewster, Minnesota

Go to Recipe

Caramel-Apple Skillet Buckle

My grandma used to bake a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apples, pecans and caramel. —Emily Hobbs, Springfield, Missouri

Go to Recipe

Skillet Zucchini and Sausage

I lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington

Go to Recipe

Macaroon-Topped Rhubarb Cobbler

Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. —Taste of Home Test Kitchen

Go to Recipe

Grandma Pruit's Vinegar Pie

This historic pie has been in our family for many generations and is always served at our get-togethers.—Suzette Pruit, Houston, Texas

Go to Recipe

Homey Mac & Cheese

I also call this "my grandson's mac and cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida

Go to Recipe

Pork Chops with Tomato-Bacon Topping

My husband and I collaborated on these pork chops with sun-dried tomatoes, bacon and rosemary. They’re easy enough for any day and fancy enough for special events. —Trisha Klempel, Sidney, Montana

Go to Recipe

Country Corncakes

Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. —Anne Frederick, New Hartford, New York

Go to Recipe

Meatball Chili with Dumplings

My family enjoys this delicious recipe—it's like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana

Go to Recipe

Plum Upside-Down Cake

Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.—Bobbie Talbott, Veneta, Oregon

Go to Recipe

Skillet Chicken Cordon Bleu

A dear friend from my high school days shared this recipe with me. You might think it sounds complicated to make, but it's quite easy once you've tried it. —Nancy Zimmerer, Medina, Ohio

Go to Recipe

Baked Peach Pancake

This dish makes for a dramatic presentation. I usually take it right from the oven to the table, fill it with peaches and sour cream and serve it with bacon or ham. Whenever I go home, my mom (the best cook I know) asks me to make this. —Nancy Wilkinson, Princeton, New Jersey

Go to Recipe

Sage-Rubbed Salmon

If you’ve always thought of sage with turkey, try it with salmon for a little taste of heaven. We serve this with rice, salad and sauteed green beans. —Nicole Raskopf, Beacon, New York

Go to Recipe

Diner Corned Beef Hash

I created my hash to taste like a dish from a northern Arizona restaurant we always loved. We round it out with eggs and toast made from homemade bread. —Denise Chelpka, Phoenix, Arizona

Go to Recipe

Cherry-Peach Dumplings

You can make this fruity dessert on your stovetop, but to really impress your guests, simmer it in an electric skillet right at the dinner table. There’s no more convenient way to enjoy the fruits of the season. —Patricia Frerk, Syracuse, New York

Go to Recipe

Maple-Glazed Pork Chops

Everyone cleaned their plates when my mother made these succulent, tangy-sweet pork chops when I was growing up. Now I get the same results when I serve them to my family alongside applesauce and au gratin potatoes. —Cheryl Miller, Fort Collins, Colorado

Go to Recipe

Kate Smith Coffee Cake

When I lived in an orphanage more than 50 years ago, I helped out in the kitchen, often making this wonderful coffee cake and dutifully following the recipe the cooks used. Years later, seeing Kate Smith on television, I realized that I had been making one of the singer's own favorite recipes from her cookbook! —Ruth Nast, Waterford, Connecticut

Go to Recipe

Grandma's Cornbread Dressing

Growing up, we didn’t have turkey. We had chicken, chopped and baked in my grandmother’s dressing. Now we leave out the chicken and keep the cornbread dressing. —Suzanne Mohme, Bastrop, Texas

Go to Recipe

Kielbasa Cabbage Skillet

Spicy kielbasa sausage and plentiful cabbage and potatoes give this dish a pleasing Old World flair. My husband never liked cabbage before I made this, but now he does! —Romaine Wetzel, Ronks, Pennsylvania

Go to Recipe

Almond Streusel Rolls

Try my prizewinning pastry! These rolls are so popular that they often don't even cool completely before the pan is empty. —Perlene Hoekema, Lynden, Washington

Go to Recipe

Skillet Steak Supper

With all the ingredients cooked in one skillet, this steak dish couldn't be quicker to prepare—or to clean up! But the wine and mushroom sauce makes it seem special. —Sandra Fisher, Missoula, Montana

Go to Recipe

Spiced Pineapple Upside-Down Cake

I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana

Go to Recipe

Muenster Bread

Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful golden loaf with cheese peeking out of every slice. —Melanie Mero, Ida, Michigan

Go to Recipe

Old-World Puff Pancake

My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. —Auton Miller, Piney Flats, Tennessee

Go to Recipe

Turkey a La King

This is a smart way to use up leftover turkey. You might want to make a double batch! —Mary Gaylord, Balsam Lake, Wisconsin

Go to Recipe

Cran-Apple Cobbler

My cranberry-packed cobbler is the crowning glory of many of our late fall and winter meals. My family isn't big on pies, so this favorite is preferred at our Thanksgiving and Christmas celebrations. The aroma of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia

Go to Recipe

Farmers Breakfast

Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota

Go to Recipe

Upside-Down Apple Cake with Butterscotch Topping

This cake is a favorite of mine. I love the smell of the apples and butterscotch as it is baking. It fills the house with a perfect autumn aroma. —Sabrina Haught, Spencer, West Virginia

Go to Recipe

Southern Hoppin' John

This cherished Southern dish of peas and rice is served on New Year’s Day for good luck and prosperity. Make it an annual tradition for your family, too. —Anne Creech, Kinston, North Carolina

Go to Recipe

Cinnamon-Sugar Apple Pie

Cinnamon apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York

Go to Recipe

Country-Style Scrambled Eggs

I added a little color and flavor to this country scrambled eggs recipe by adding some green pepper, onion and red potatoes. —Joyce Platfoot, Wapakoneta, Ohio

Go to Recipe

Oven Swiss Steak

I was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs—tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family. —Lorna Dickau, Vanderhoof, British Columbia

Go to Recipe

Potato Pan Rolls

My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

Go to Recipe

Chicken Cheese Strata

The spices in this simple strata with chicken, broccoli and cheese offer an extra special taste. —Taste of Home Test Kitchen

Go to Recipe

Apples 'n' Cream Pancake

This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio

Go to Recipe

Oven-Barbecued Pork Chops

My mother has fixed this recipe for years and now I prepare it for my family. The chops are delicious with scalloped potatoes and home-baked bread. —Teresa King, Whittier, California

Go to Recipe

Cinnamon Apple Pan Betty

I found this recipe soon after I was married decades ago. You'll need just a few ingredients that you probably have on hand. It's super quick to put together and a favorite of ours during fall and winter, when apples are at their best. —Shirley Leister, West Chester, Pennsylvania

Go to Recipe

Loaded Breakfast Potatoes

My kids love loaded potatoes in restaurants, so I modified them to make at home. Using the microwave for the potatoes will save you about 10 minutes. I also use thin-skinned red potatoes instead of russets to save on peeling time. —Tena Kropp, Aurora, Illinois

Go to Recipe

Skillet-Roasted Lemon Chicken with Potatoes

This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania

Go to Recipe

Herbed Rice Pilaf

This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. —Jeri Dobrowski, Beach, North Dakota

Go to Recipe

Mom's Fried Apples

Mom often made these rich, cinnamon-sugar apples when I was growing up. It's a trip down memory lane when I make them. The recipe is very dear to me. —Margie Tappe, Prague, Oklahoma

Go to Recipe

Skillet Herb Bread

We had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom's was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California

Go to Recipe

Glazed Smoked Chops with Pears

My husband would eat pork chops every day if he could. Luckily, they're good prepared in all sorts of ways, including with pears. —Lynn Moretti, Oconomowoc, Wisconsin

Go to Recipe

Up Next: If You See Black Residue on Your Cast-Iron Skillet, This Is What It Means

The post The Dos and Don’ts of How to Clean a Cast Iron Skillet appeared first on Taste of Home.

Ruh roh! Dinner is in an hour and I need this chicken soon.

Here’s How to Make Shredded Chicken—Quick!

Step 1: Cook (or buy) the chicken.

How you choose to cook the chicken is entirely up to you. You can slap it on the grill, send it to the pressure cooker, roast it in the oven—or even snag a rotisserie chicken from the store. When I’m pressed for time, I reach for my trusty cast-iron skillet, add oil at medium heat, season a few cutlets and cook for 3-4 minutes on each side.

If you’re reading this with hours to go before dinner, you can try this advice from Test Kitchen wiz Sue Stetzel, who turns to her slow cooker whenever possible. “It cooks while I’m doing other things,” she says. For tender make-ahead chicken, line seasoned breasts on the bottom of a 5-qt. slow cooker, add a splash of liquid (try homemade chicken stock) and cook on low for 6-8 hours (or until chicken is tender). Start it in the morning and you’ll not waste a minute come dinnertime.

Pro tip: Prefer to grill? Here’s how to avoid serving dull, dry chicken.

Step 2: Let it cool slightly.

Once the chicken has totally cooked, let it sit for a minute or two to cool before shredding.

Pro tip: …but don’t wait too long. For easy shredding, it’s best to pull the chicken apart while it’s still warm.

Step 3: Get ready to get shreddy.

Sue reached out to our team of Community Cooks for their genius tips for ultra-speedy shredded chicken. Here are the three quickest ways to tear apart a chicken. Don’t blink or you’ll miss it.

How to Shred Chicken

1. The Fork Method

“Two big forks are my go-to tools for pulling chicken into shreds,” says Community Cook Debbie Johnson. Pin down the chicken and firmly pull the utensils in opposite directions. Continue until the chicken is completely shredded.

2. The Stand Mixer Method

Community Cook Elisabeth Larsen brought us this clever tip. “I cut cooked, deboned chicken or pork into big chunks and put it into the bowl of my stand mixer with the paddle attachment. A few seconds on medium-low speed is just enough to shred it all.” I’ll give a handclap to that hands-off method.

3. The Bare-Hands Method

No tools? No problem. Community Cook Becky Carver suggests a technique that couldn’t get any easier: “After the chicken has cooled a little, I like to pull it into shreds with just my hands. That way I can control how big or small the pieces will be.” This is also an easy way for kids (with clean hands) to get involved in the kitchen. (Shredding chicken is so much fun, though, that your tiny sous-chef might find it hard to stop. Make sure important documents—say, last year’s tax returns?—are well out of reach.)

What next?

To save it for later, Sue’s advice is to place extra shredded chicken into resealable plastic bags or airtight containers and pop them into the freezer. The shredded meat will be waiting and ready to use in your favorite recipe. You can store it up to 4 months.

Curious what else you can freeze? These freezer-friendly foods might surprise you.

When you’re ready to cook, make mealtime easy by using shredded chicken in soups, wraps, tacos, sandwiches, pizza, salads or casseroles. Need inspiration? Here’s a trio of can’t-beat recipe ideas for shredded chicken.

• Make saucy sandwiches. One of my favorite things to do with shredded chicken is to smother it with BBQ sauce (homemade, if it’s handy) and pile it on a toasted potato roll. Mmm!
• Add a layer to nachos. Cheese-smothered shredded chicken on a chip is a crowd-pleaser in our book. Try it with this recipe for Baked Chicken Nachos.
• Serve it cold. Transform shreds into a tasty chicken salad sandwich. Thumbs-up if you add in halved grapes, as home cook Jaclyn Bell does.

Hungry for more? Say yes to our top-rated chicken dinner ideas.

The post How to Shred Chicken: 3 Super Speedy Ways appeared first on Taste of Home.

Chocolate cake is a cornerstone of any home baker’s repertoire. Right up there with apple pie and chocolate chip cookies, it’s a perennial favorite. But let’s face it: There’s not always time to bake from scratch. If you’re short on time and need a quick fix, the obvious answer is a boxed cake mix.

Shuddering at the thought of using a mix? We don’t blame you. Like blue jeans and coffee beans, the options seem endless and making the wrong choice invariably leads to disappointment. Some mixes result in dry or bland cakes, while others can pass pretty easily for homemade.

How We Found the Best Chocolate Cake Mix Options

But don’t you worry: Our Test Kitchen put 10 of the most popular brands to the test. In a blind tasting, our culinary pros sampled 10 chocolate cake mix brands and judged them according to these criteria:

• Flavor: How does the cake taste? Does it have a strong cocoa flavor? Is it more of a dark or milk chocolate flavor? How sweet is the cake? Is it a well-balanced recipe?
• Texture: Is the cake light and fluffy? Dense and indulgent? Is it moist enough or is it dry and crumbly?
• Appearance: How does the cake look? Is it tempting and something you can’t wait to take a bite of?

Learn more about how we test products at Taste of Home.

Our Test Kitchen-Preferred Chocolate Cake Mix Brands

After eating 10 slices of cake, our Test Kitchen chose four brands they’d be happy to keep in their pantry.

Best Chocolate Cake Mix Overall: Ghirardelli Double Chocolate Cake Mix

We don’t want to say that Ghirardelli Double Chocolate Cake Mix was better than homemade, but our Test Kitchen thinks it gives scratch-made cakes a run for their money.

This cake hit all the marks: It was moist and tender—exactly the texture you want when you think chocolate cake. It also had the appropriate amount of lift—not too dense, not too airy. When you slice into a birthday cake, this is the type of cake you want to see.

Most crucial in this test (and all of our taste tests) is flavor. Just like with its brownie mix, Ghirardelli delivered on big chocolate flavor. This cake had a great dark chocolate flavor with hints of vanilla. The cake wasn’t too sweet which really let these distinctive flavors shine. This is definitely a mix to keep in your cupboard for chocolate emergencies and last-minute desserts.

Shop Now

Lightest and Fluffiest Chocolate Cake Mix: Betty Crocker Super Moist Devil’s Food Cake Mix

If you crave a lighter chocolate cake, you’ll want to go with Betty Crocker Super Moist Devil’s Food Cake Mix.

This cake mix was airy and baked up nice and fluffy—perfect for building tall layer cakes. But don’t let the light texture fool you. This Betty Crocker cake was still pleasantly moist; no sacrificing texture for height here!

The chocolate flavor of this cake verged more on the milk chocolate end of the spectrum instead of bitter dark chocolate. This slightly sweeter taste would likely be a hit among kids, especially when topped with a delicious homemade frosting like this peanut butter buttercream.

Shop Now

Best Fudgy Cake Mix: King Arthur Baking Company Chocolate Indulgence Cake Mix

Just like not everyone likes a crunchy cookie (where are our chewy cookie fans?), not everyone is looking for an airy chocolate cake. If you like your cakes a bit on the dense and decadent side, you have to try King Arthur Baking Company Chocolate Indulgence Cake Mix.

This cake definitely lived up to its name: The dark chocolate flavor was incredibly indulgent as was the dense texture. Testers described this cake as being akin to a flourless chocolate torte or even a fudgy brownie. Each bite revealed more complex cocoa flavors—the marker of quality chocolate.

Because this cake is so rich, our Test Kitchen pros suggest foregoing the frosting entirely and instead topping with a dollop of homemade whipped cream and tart raspberries

Shop Now

Best Gluten-Free Cake Mix: Krusteaz Gluten Free Chocolate Cake Mix

Think baking a great gluten-free cake has to be a complicated affair? Think again! You can get a delicious GF cake with minimal effort with Krusteaz Gluten Free Chocolate Cake Mix.

This cake mix was a standout because of the great chocolate flavor; many testers remarked that it tasted like good Dutch cocoa was stirred into the mix. But this cake also delivered on texture: It was moist, tender and baked up light and fluffy.

It can be hard to get gluten-free bakes right, but Krusteaz delivered here. The rich chocolate taste and airy texture were so good that it even fooled a few members of our staff into thinking it was a traditional cake mix (now, that’s high praise for GF!). Also, find out the best yellow cake mix.

Here are the best gluten-free cake mix brands if you’re looking for more cake mixes.

Shop Now

What to Bake with Cake Mix

There’s nothing wrong with baking up a cake mix at home for a satisfying dessert, but with just a little effort you can transform a box of your preferred mix into a treat that tastes 100% homemade. With just a few additions, like pudding mix, you can make these basic mixes into even better cakes like our top-rated Chocolate Comfort Cake or Yummy Chocolate Cake.

But you can think outside the cake mix box, too. Cake mix is a great starting point for treats like a Chocolate Strawberry Punch Bowl Trifle or Pretzel and Salted Caramel Cookies. These taste delicious and no one will ever know you started with a shortcut!

1 / 25

Peanut Butter Chocolate Poke Cake

When my family is planning a get-together, I can count on three or four people asking if I'm bringing this chocolate peanut butter poke cake. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons of baking cocoa. —Fay Moreland, Wichita Falls, Texas Go to Recipe

Dutch Oven Chocolate Dump Cake

Looking for a quick dessert that will make people think you spent all day in the kitchen? This Dutch oven dump cake will wow your guests. Feel free to use your favorite pie filling in place of cherry. — Rashanda Cobbins, Milwaukee, Wisconsin

Go to Recipe

Cake Mix Brownies

These cake mix brownies are a mashup of two of my favorite desserts. A woman I worked with gave me a recipe for chocolate caramel brownies, and I have a recipe for yellow cake mix bars. I wondered what they would taste like together, so I tried it—and I've been making them ever since! —Staci Mergenthal, Verdi, Minnesota

Go to Recipe

Yummy Chocolate Cake

My husband and I are trying to eat lighter but still crave sweets. This moist, healthy chocolate cake really helps with that. With the rich frosting, it makes a decadent treat! —LaDonna Reed, Ponca City, Oklahoma

Go to Recipe

Chocolate-Strawberry Celebration Cake

Although I have some great "from-scratch" recipes, this chocolate strawberry celebration cake uses a boxed mix with plenty of doctoring. It has become a popular groom's cake that gets more attention than the wedding cake. —Nora Fitzgerald, Sevierville, Tennessee

Go to Recipe

Pretzel and Salted Caramel Chocolate Cookies

I love the combination of salty, sweet, and chocolate. These cookies hit all those beautiful notes and come together in a flash! —Grand Forks, North Dakota

Go to Recipe

 

Dream Cupcakes

My grandchildren absolutely love these cream-filled cupcakes, and I hope the chocolaty treats become a favorite in your home as well. —Dorothy Bahlmann, Clarksville, Iowa

Go to Recipe

Chocolate-Covered-Cherry Dump Cake

My mother-in-law loves chocolate-covered cherries, and I used to make this chocolate cherry dump cake every year for her birthday. Now we've moved away, but I make this for my kids on her birthday and they still feel near her. —Angela Lively, Conroe, Texas

Go to Recipe

Shortcut Coconut-Pecan Chocolate Tassies

You can garnish these cookies with pecan halves or a couple of chocolate chips before baking, or drizzle with a little melted chocolate after taking them out of the oven. —Deb Villenauve, Krakow, Wisconsin

Go to Recipe

Chocolate Comfort Cake

This moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. It’s always my top choice for holiday dinners. —Ellen Riley, Murfreesboro, Tennessee

Go to Recipe

Giant Buckeye Cookie

I’m from Ohio, and we love our buckeye candy! Buckeyes are a delicious combination of peanut butter and chocolate, which is exactly what this cookie is. All you need is a box of cake mix, a few common pantry ingredients, and voila—you have a tasty dessert ready for family and friends in under an hour. You can customize it, too, by substituting other mix-ins for the chocolate chips. We serve it warm with ice cream or whipped cream. —Arianna Harding, Cincinnati, Ohio

Go to Recipe

Butterfinger Cookie Bars

My boys went through a phase where they loved Butterfingers. We made Butterfinger shakes, muffins, cookies and experimented with different bars; this one was voted the best of the bunch. Make sure you have an extra candy bar on hand because it’s hard to resist a nibble or two while you’re chopping. —Barbara Leighty, Simi Valley, California

Go to Recipe

Toffee Poke Cake

This toffee poke cake recipe is a favorite among my family and friends. I love making it because it is so simple.—Ms. Jeanette Hoffman, Oshkosh, Wisconsin

Go to Recipe

Peanut Butter-Chocolate Cake Rolls

Who knew something this impressive could start with a cake mix! The mini chocolate chips add a tasty crunch to each slice. —Tammy Rex, New Tripoli, Pennsylvania

Go to Recipe

Almond Chocolate Biscotti

My neighbors look forward to getting my gifts of these chocolate-covered cookies. I love that this chocolate biscotti recipe is such a cinch to make. —Ginger Chatfield, Muscatine, Iowa

Go to Recipe

Triple Fudge Brownies

When you're in a hurry to make dessert, here's a "mix of mixes" that's so convenient and quick. The result is a big pan of very rich, fudgy brownies. Friends who ask me for the recipe are amazed that it's so easy. —Denise Nebel, Wayland, Iowa

Go to Recipe

Chocolate Caramel Cupcakes

You only need a few baking staples to throw together these gooey delights. Boxed cake mix and a can of frosting make them fast, but caramel, walnuts and chocolate chips tucked inside make them memorable. We like them with ice cream. —Bev Spain, Belleville, Ohio

Go to Recipe

Chocolate Pudding Cake

This rich, chocolate pudding cake is one of my favorites. I like to serve it warm with a scoop of vanilla ice cream. Whenever I take it to parties, everybody wants the recipe. —Paige Arnette, Lawrenceville, Georgia

Go to Recipe

Almond Chocolate Cake

When our son and daughter were teenagers, our house was the hang-out for their whole group of friends. This rich chocolate almond cake was a regular on the menu. —Char Safley, Raleigh, North Carolina

Go to Recipe

German Chocolate Tres Leches Cake

I first tried tres leches cake while in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. —Lisa Varner, El Paso, Texas

Go to Recipe

Chocolate Strawberry Punch Bowl Trifle

I threw this dessert together when I needed something quick to take to my in-laws’. Because it’s beautiful, everyone thinks it requires a lot of effort. It’s easy. And the recipe makes a lot, making this perfect for potlucks and large gatherings. —Kristi Judkins, Morrison, Tennessee

Go to Recipe

Caramel Cashew Cake Pops

Nothing beats the pairing of buttery caramel and rich cashews; add it to a chocolaty cake pop and you have one irresistible little treat. —Taste of Home Test Kitchen

Go to Recipe

Warm Rocky Road Cake

When it's warm, this reminds me of super moist lava cake. And until I made this, I didn't think a slow cooker cake could be so attractive. It's a real winner. —Scarlett Elrod, Newnan, Georgia

Go to Recipe

Chocolate Cupcake Cones

I experimented with these cupcakes when my girls were young. Now, I'm a grandmother of nine, and these are still our favorites. They're a great treat for kids to bring to school.—Betty Anderson, Sturgeon Bay, Wisconsin

Go to Recipe

Chocolate Cannoli Cake Roll

Creamy ricotta cheese filling with a hint of cinnamon rolls up beautifully in this fluffy chocolate cake. —Tammy Rex, New Tripoli, Pennsylvania

Go to Recipe

The post The Best Chocolate Cake Mix Brands According to Pro Cooks appeared first on Taste of Home.

Melted chocolate tends to find its way into our sweetest, most decadent dessert recipes. And what’s not to love? A drizzle of that stuff can turn fresh fruit into a charming dessert or become the heart of a showstopping cake. If you’ve ever tried to melt chocolate on your own, you know the task isn’t as simple as it may seem. One false move and the smooth, dazzling drizzle of your dreams can become a burnt, crumbly mess.

Luckily, Taste of Home Community Cook Coordinator and chocolate-melting guru, Sue Stetzel, is here to help. As a fervent home baker, she’s melted many, many chocolate bars with much success. Her secret is simply to avoid a few common mistakes.

How to Melt Chocolate: 5 Ways

Our Test Kitchen uses a handful of different techniques to melt chocolate—and each has its own benefits depending on what you’re using the chocolate for. Follow along as we guide you step-by-step on how to melt chocolate the quickest way, the best way for drizzling and more.

1: The Microwave Method (Aka the Quick-and-Easy Way)

Best for melting chocolate fast without dirtying many candy tools.

Step 1: Chop chocolate into small pieces and place in microwave-safe bowl.

Step 2: Microwave at 70% power for 1 minute. Remove from microwave and give it a stir.

Step 3: Continue to microwave in 30-second increments, stirring frequently, until the chocolate has fully melted.

Editor’s tip: Because each microwave behaves differently, it’s best to keep a careful eye on your chocolate. The main drawback to this method is that it’s easy to overcook chocolate in a microwave. (This is truer still for white chocolate!)

2: The Stovetop Method (Aka the Double Boiler Method)

Best for keeping a close watch on the melting chocolate (and making your home smell like a chocolate factory)!

Step 1: Add chopped chocolate to the top of a double boiler over barely simmering water.

Editor’s tip: Don’t have a double boiler? A metal bowl over a saucepan works in a pinch. Just make sure the bottom of the bowl doesn’t touch the water in the pan.

Step 2: Stir gently and frequently until the chocolate has completely melted. Use a heat-safe rubber spatula to scrape the sides of the bowl as you stir.

3: The Water Bath Method (Aka the Hands-Off Way)

Best for melting multiple kinds of chocolate at once.

Step 1: Fill a slow cooker one-third of the way with hot water. Set the heat to high, leaving the lid off.

Step 2: Place wide-mouth mason jars filled with chopped chocolate pieces into the water.

Editor’s tip: Take extra care to keep water from getting inside the jars—no seized chocolate, please!

Step 3: Step away for 30 minutes or so, leaving the lid off, and you’ll return to beautifully melted chocolate that’s ready to drizzle.

4: The Slow Cooker Method (Aka the Big-Batch Way)

Best for melting chocolate in large batches. Great for fondue parties…or the average Tuesday.

Step 1: Place chopped chocolate pieces directly into a slow cooker.

Step 2: Set heat to high, cover and let cook for one hour.

Step 3: Reduce heat to low and continue cooking, covered, for an additional hour or until completely melted, stirring every 15 minutes.

5: The Sandwich Bag Method (Aka the Decorator’s Way)

Best for when you want to drizzle or decorate with melted chocolate.

Step 1: Place chopped chocolate in a resealable plastic bag. (A sandwich-sized Ziploc works great.)

Step 2: Seal completely, and place in a bowl filled with hot (but not boiling) water.

Editor’s tip: Worried some water might seep in? Place the sealed bag inside another resealable plastic bag for extra protection.

Step 3: When the chocolate is melted, use scissors to cut a very small hole in a corner of the bag, then drizzle at will! Our French Kiss Truffles are a good place to start.

Mistakes to Avoid While Melting Chocolate

Mistake #1: Forgetting to Dry Your Tools

Before you begin, make sure that your equipment is bone-dry. (This includes the whisk, too!) It only takes a drop of water to turn chocolate from warm and melty to gritty and gross. Kitchen experts call the latter seized chocolate. When moisture comes into contact with chocolate, it causes the sugar to turn into syrup and the cocoa particles to clump. You’ll know your chocolate has seized if it looks dry and lumpy.

Pro tip: Have a bowl of seized chocolate? Here’s what to do: If you’re making candy (Homemade Peanut Butter Cups, for example) or any other recipe where the chocolate needs to re-harden, you’ll need to set the seized batch aside and start over. But don’t throw it out! Simply add more water, melted butter or cream, a little at a time, and stir or whisk until smooth. This reactivated chocolate is a little less potent and won’t firm back up, but it still makes a great topping for vanilla ice cream.

Mistake #2: Rushing It

When exposed to too much heat too fast, chocolate gets an icky, grainy texture—or worse, it can burn entirely. The thing to remember when melting chocolate is to cook low and slow. For most chocolate-melting methods, it’s smart to stir often to keep any sections (often along the edges) from overheating.

Editor’s tip: Instead of breaking chocolate into pieces with your hands, take a few moments to roughly chop the chocolate. Breaking the bar into small pieces allows the chocolate to melt evenly. Burnt bits begone!

Mistake #3: Not Springing for the Good Stuff

Though we certainly wouldn’t turn down a bargain brand if it were served to us (all chocolate is delicious in our eyes!), one secret for a smooth-as-silk finish is to invest in good-quality chocolate. Look for one that’s got a high cocoa butter content. I recommend buying two or three different brands and performing a taste test at home to determine which you like best. (See how we did it with chocolate ice cream, here!)

How to Use Melted Chocolate

Follow these methods to a T, and you’ll be up to your ears in rich, silky-smooth melted chocolate. What to do with it afterward is entirely up to you. Taste of Home staffers enjoy it with strawberries, marshmallows and pretzels (but we won’t judge if you have at it with a spoon). Looking for something more involved? Here’s a list of ideas to get you started.

• Dip: For an easy, light dessert, dip your favorite fresh or dried fruit halfway into melted chocolate. Place on parchment paper; add sprinkles if you’d like. Then, let stand until the chocolate has set. Start with our recipe for Chocolate-Dipped Apple Rings.
• Drizzle: Give waffles, milkshakes or homemade candies the Jackson Pollock treatment by dripping, drizzling or splattering melted chocolate on top. Play with colored chocolates to make the decoration pop. Need inspiration? Check out this jaw-dropping recipe for White Chocolate Cranberry Blondies.
• Decorate: Got a birthday or special event? Use the sandwich bag method to create a DIY piping bag, using the melted chocolate as icing. Write a special message on top of the cake or add a simple design such as polka dots.

Get your chocolate fix (without the guilt) with our favorite light chocolate dessert recipes. (They’re all under 300 calories per serving!) Go ahead. Indulge!

Next, learn how to temper chocolate.

The post 5 Easy Ways to Melt Chocolate Every Home Baker Should Know appeared first on Taste of Home.

When it comes to brunch, nothing is as satisfying as a plate full of French toast. Rich custard, warm spices and thick-sliced bread come together for a decadent breakfast that everyone will love. But that doesn’t mean you should just reach for some stale bread and a couple of eggs that are hanging out at the back of your fridge. For the best French toast, you’ll have to go beyond the basics.

Keep reading to learn how to make French toast the right way with lots of tips from our Test Kitchen experts.

Psst: Check out some more of our best breakfast recipes!

How to Make French Toast

This best French toast recipe comes from Audrey Rompon, one of Taste of Home’s culinary producers. Audrey says, “The caramelized exterior meets a soft, custardlike center that practically melts in your mouth. Not only that, but it’s quick and easy, too!”

Get Recipe

Ingredients

• 1-1/2 cups half-and-half cream
• 3 large egg yolks
• 3 tablespoons brown sugar
• 2 teaspoons vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 8 slices day-old brioche bread (1 inch thick)
• Optional toppings: Butter, maple syrup, fresh berries, whipped cream and confectioners’ sugar

Ingredient Notes

• You can use any type of milk you have on hand, but half-and-half adds a ton of richness. Avoiding dairy? Almond, soy, coconut and cashew milk are all good substitutes.
• To mix up the flavor, swap out the brown sugar for honey or maple syrup.
• Experiment with different types of extract, like almond, coconut or orange.

Directions

Step 1: Mix ingredients in a shallow bowl

Begin by constructing a French toast assembly line. Take out your bread and set it aside. Then, grab a shallow bowl that can fit one or two slices. To make a rich custard, whisk together the half-and-half, egg yolks, brown sugar, vanilla, cinnamon, nutmeg and salt. Be sure the eggs are entirely whisked, with no sign of separation.

Preheat a greased griddle over medium heat.

Test Kitchen tip: Use those leftover egg whites in any of these egg white recipes.

Step 2: Soak the bread

Dip the day-old brioche bread into the custard, using one hand to immerse it. Allow for it to soak for about five seconds on each side. This will give your toast a creamy middle without making it too soggy. Let any excess drip off.

Test Kitchen Tip: Day-old brioche, sliced to 1-inch thickness is our go-to choice for French toast. It’s a sweeter bread that has the perfect texture. Not to mention, it’s French! If you don’t have brioche, any thick-cut white bread should do the trick.

Step 3: Cook until golden brown

It’s time to get cooking! Place the soaked bread on the buttered griddle and cook until the bottom turns golden brown. (You can lift a corner to take a peek.) Then flip the toast and repeat. Once both sides are cooked to your liking, your pièce de résistance is ready to serve.

Finish it off with your favorite toppings. We love fresh berries, maple syrup, powdered sugar and a dusting of cinnamon. Or, try something new and go with a dollop of homemade hazelnut whipped cream.

Test Kitchen tip: Need to make a big batch? Set the oven to its lowest setting and house the toast inside. This will keep it warm as you prepare the rest. Check out this viral Nutella-stuffed French toast sticks recipe.

Common French Toast Questions:

What Kind of Bread Works Best for French Toast?

When it comes to French toast, fresher doesn’t always mean better. In fact, the French call this dish pain perdu, which translates to “lost bread.” Use day-old bread that’s sturdy and slightly stale. This way it’ll soak up the custard without becoming soggy.

If you only have fresh bread on hand, you can dry your slices out a bit by lightly toasting them. You can do this by popping them in a 300°F oven for about 10 minutes, giving them a flip halfway through. Make sure they’re not getting much color on the slices, you’re aiming for dryness, not toastiness.

Why Is My French Toast Soggy?

There are a few reasons why your French toast might turn out soggy. The first we covered in the question above: your bread could be too fresh. Another culprit could be leaving your bread to soak in the custard mix for too long. You should only let your bread soak for about five seconds on each side.

You could also be cooking your French toast on too high of heat. This chars the outside of the toast without properly cooking it through, leaving you with a soggy slice. Keep your griddle or skillet at medium heat for the best results.

Can I Make My French Toast Custard Ahead of Time?

It’s not the best idea. Your custard can start to separate and leave you with fried egg-like spots on your French toast. Also, eggs are prone to picking up scents and flavors from the fridge when they’re out of the shells, so your custard could taste off. If you need to free up some time in the morning, go with this overnight French toast recipe for something hands-off.

How to Make it Your Own

Here are some ways you can customize your French toast:

• Go savory. Don’t like sweets for breakfast? Make your French toast savory instead. Omit the sugar and extract, then serve it with a few sausage patties and scrambled eggs. Better yet, get some inspiration from this bacon-packed recipe.
• Play with spice. Ground cinnamon, nutmeg and cloves are classics, but you can get creative with lemon zest, anise, cardamom or whatever else your spice cabinet has to spare.
• Add some crunch. Create more texture by topping your toast with crunchy add-ons. This Nutty French Toast recipe bakes on chopped walnuts, but just about any other nut would work well, too.
• Use a different type of bread. While white breads are typical for French toast, you can make it with just about any type of bread. Go for whole wheat, sourdough or a crusty artisan loaf. This creative recipe goes above and beyond, creating French toast from premade blueberry muffins. Yum!
• Load up the toppings: Much like waffles and their wide range of toppings, French toast can be the foundation for your wildest creations. Top it with peanut butter and jelly, fresh fruit and powdered sugar or smother it in marshmallow fluff—the possibilities are endless.

How to Store French Toast

If you have any leftovers, French toast is best kept by storing it in an airtight container in the fridge for up to 2 days. Reheat leftovers by toasting them in a skillet with butter or giving them a zap in the microwave for about a minute.

Freezing can let you keep your French toast much longer. To do so, allow your French toast to cool completely, then place them in an airtight container with parchment or wax paper between any layers of toast. Store in the freezer for up to 3 months.

Reheat frozen French toast by placing the slices on a baking sheet. Bake them at 425°F for 8 minutes, then flip the slices and bake for an additional 10-12 minutes, or until they’re golden brown and heated through.

What Sides Should I Serve with French Toast?

We’ll be honest, you can serve just about any breakfast favorite with French toast! Some great options include bacon or sausage, fresh berries or melon, hashbrowns or a couple of eggs. The sky’s the limit!

Can’t get enough French toast? We’ve got plenty of French toast recipes waiting for you.

1 / 49

S’mores Stuffed French Toast

I had a craving for something sweet one morning, but all I had around the house were a few ingredients. I had to get creative, and this was the delicious outcome. Now I make it all the time.—Diana Palmer, Mammoth Cave, Kentucky

Get Recipe

Baked French Toast

Any day is special when Mom makes one of her French toast recipes, like this do-ahead baked version. —Jill Baughman, New York, New York

Go to Recipe

Baked Blueberry-Mascarpone French Toast

When I want something special to serve my guests for a Saturday or Sunday brunch, I turn to this recipe. It never fails. It's wonderful during the spring and early summer because the blueberries are particularly good this time of year. —Patricia C. Quinn, Omaha, Nebraska

Go to Recipe

Bananas Foster Baked French Toast

Mmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion. —Laurence Nasson, Hingham Massachusetts

Go to Recipe

Maple Bacon French Toast Bake

Our family loves Sunday brunch. Each season I try to bring a little different flavor to the table. This French toast bake reminds us of fall. Whole or 2% milk works best, but I use regular almond milk because I can't have dairy and it works, too! —Peggie Brott, Milford, Kansas

Go to Recipe

Tropical French Toast

Weekends are hectic in my house and we rarely find time to have breakfast together. When I make this special French toast on a Saturday morning, my boys are more than happy to help in the kitchen and eat together!—Amie Carlock, Brick, New Jersey

Go to Recipe

Peanut Butter and Jelly French Toast

I've always tried to make cooking fun—for myself, my daughters and my grandchildren. Cooking teaches children the importance of following directions and being organized. This recipe is easy to make, and kids really like it. —Flo Burtnett, Gage, Oklahoma

Go to Recipe

Berry-Stuffed French Toast

Both kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. —Monica & Lisa Hannahan, Dayton, Ohio

Go to Recipe

Chocolate French Toast

Try this yummy treat for a special breakfast or brunch. The layer of chocolate hidden inside makes a wonderful flavor combination that appeals to kids of all ages. You might even be tempted to serve this chocolate sandwich for dessert! —Pat Habiger Spearville, Kansas

Go to Recipe

Creamy Strawberry French Toast Bake

On Sunday mornings I like to take it easy, but I also want my family to have a nice breakfast. This recipe allows me to sleep in but still feel as if I'm a fabulous mom. Win! —Alynn Hansen, Mona, Utah

Go to Recipe

Oven French Toast with Nut Topping

Baked French toast makes a special morning brunch so easy! —Donna Justin, Sparta, Wisconsin

Go to Recipe

Maple French Toast Bake

This yummy French toast casserole is a breeze to whip up the night before a busy morning. My family loves the richness it gets from cream cheese and maple syrup. —Cindy Steffen, Cedarburg, Wisconsin

Go to Recipe

Mixed Berry French Toast Bake

I love this recipe! It's perfect for fuss-free holiday breakfasts or laid-back company—utterly delicious and so easy to put together the night before. —Amy Berry, Poland, Maine

Go to Recipe

Peach French Toast

Let the aroma of baked peaches, brown sugar and cinnamon wake up your family. When you serve the tender slices of French toast, be sure to scoop up the golden syrup in the bottom of the pan and drizzle it over the top. —Geraldine Casey, Anderson, Indiana

Go to Recipe

Nutty French Toast

This sweet breakfast treat is a cross of caramel rolls and French toast. It's easy to begin the night before. In the morning, just spread on the nutty topping and bake as you are getting ready for the day. —Mavis Diment, Marcus, Iowa

Go to Recipe

Baked French Toast with Strawberries

French toast is a crowd-pleaser, but it's hard to make for a big group. This overnight casserole with strawberries and a sweet pecan topping fixes everything. —David Stelzl Jr., Waxhaw, North Carolina

Go to Recipe

Dulce de Leche French Toast Bake

I'm a big fan of dulce de leche and am always looking for a way to incorporate it into sweet dishes. I decided to make a breakfast dish that was reminiscent of a luscious dulce de leche cheesecake. The pecan topping takes the dish over the top without making it overly sweet. No maple syrup is needed for this French toast casserole!—Anna Stigger, Katy, Texas

Go to Recipe

Cranberry Cream Cheese French Toast

My friend makes this French toast bake with blueberries, but I make mine with cranberry sauce. Either way, it’s divine. It makes a great brunch dish for Christmas morning. —Sandie Heindel, Liberty, Missouri

Go to Recipe

Spiced Pumpkin French Toast Casserole

What a sweet way to start your morning! It’s perfect for the holidays, but we enjoy it year-round. Prep the evening before, and in the morning you can pop this in the oven and have a delicious breakfast in no time! —Joanne Wessel, Greenwood, Indiana

Go to Recipe

Peach-Stuffed French Toast

With its make-ahead convenience and scrumptious flavor, this recipe is ideal for holiday brunches—and for busy hostesses with a hungry crowd to feed! —Julie Robinson, Little Chute, Wisconsin

Go to Recipe

Stuffed PB&J French Toast Kabobs

I turned peanut butter and jelly into French toast. Cut up and skewer these nifty sandwiches. You win the crown for creative parent of the year. Check out my blog, nibblesbynic.com, for more fun food ideas. —Nicole Meyer, Roslyn, New York

Go to Recipe

Orange Marmalade Breakfast Bake

When I host a brunch I always look for a main dish that can be prepared a day ahead so I can spend the extra time preparing other recipes. If you like, use grapefruit or mixed fruit marmalade instead of the orange marmalade called for in the recipe.—Judy Wilson, Sun City West, Arizona

Go to Recipe

Bananas Foster French Toast

Bananas Foster is one of those treats you get when you dine out. I combined the flavors to make a yummy dish that’s like bread pudding. —Angela Hacker, Hendersonville, Tennessee

Go to Recipe

Pistachio French Toast

I came up with this bake while on a beach trip with some friends. It turned out so well they fought for the last piece.—Faith Cromwell, San Francisco, CA

Go to Recipe

Overnight Blueberry French Toast

Blueberry french toast is a year-round treat. Show off your crop of fresh berries in the summer or use frozen berries to warm up on a chilly morning. —Cristy King, Scott Depot, West Virginia

Go to Recipe

Crunchy French Toast

This light version of classic French toast is perfect for quick meals or Sunday brunches. My kids love it, and so do I! —Barbara Arnold, Spokane, Washington.

Go to Recipe

Banana-Hazelnut Pain Perdu Duet

The ultimate breakfast at our house is pain perdu, a French toast with warm bananas and Nutella. Pass it around with confectioners' sugar, maple syrup and fresh mint. —Charlene Chambers, Ormond Beach, Florida

Go to Recipe

PB&J French Toast

My grandpa made an awesome breakfast for us grandkids: French toast that started on the griddle as peanut butter and jelly sandwiches. —Lindsey Folsom, Dorsey, Illinois

Go to Recipe

Mascarpone-Stuffed French Toast with Berry Topping

I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.—Pamela Shank, Parkersburg, Virginia

Go to Recipe

Overnight Pumpkin French Toast Casserole

Recipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania

Go to Recipe

Upside-Down Orange French Toast

I like to serve this for breakfast when we have overnight guests or for a holiday brunch. It gives Florida visitors a taste of sunshine! —Barbara Carlucci, Orange Park, Florida

Go to Recipe

Coconut French Toast

This coconut French toast is coated with coconut flakes for a special breakfast treat. —Charlotte Baillargeon, Hinsdale, Massachusetts

Go to Recipe

Blueberry French Toast

A local blueberry grower shared this recipe with me, and it's the best breakfast dish I've ever tasted. With the cream cheese and berry combination, this French toast casserole reminds me of dessert. —Patricia Axelsen, Aurora, Minnesota

Go to Recipe

Cinnamon-Apple French Toast

Serving this on Christmas morning is a tradition in our home. It's wonderful because I can make it the night before and pop it in the oven while we are opening gifts. —Jill Peterson, Richfield, Wisconsin

Go to Recipe

Blueberry-Stuffed French Toast

A fruity French toast becomes light and lovely company fare when you fill it with blueberries and top it with an orangey sweet sauce. —Myrna Koldenhoven, Sanborn, Iowa

Go to Recipe

Eggnog French Toast

This recipe is a favorite of our family and not only at Christmas. We especially like to prepare this hearty breakfast when we go camping. —Robert Northrup, Las Cruces, New Mexico

Go to Recipe

Ultimate Bacon-Maple French Toast

A savory update to baked French toast, this is an easy make-ahead dish that is excellent for brunches and showers. The combination of maple syrup, bacon and nuts makes it impressive and satisfying. —John Whitehead, Greenville, South Carolina

Go to Recipe

Slow-Cooked Blueberry French Toast

Your slow cooker can be your best friend on a busy morning. Just get this recipe going, run some errands and come back to the smell of French toast ready to eat. —Elizabeth Lorenz, Peru, Indiana

Go to Recipe

Pear-Stuffed French Vanilla Toast

My handyman, who is originally from Nicaragua, shared this classic breakfast dish his mother used to prepare. He says he makes it frequently for his children and they clean their plates! —Gail Borczyk, Boca Raton, Florida

Go to Recipe

Apple-Stuffed French Toast Bake

This is baked stuffed french toast casserole a great breakfast dish to make ahead for holidays or Sunday brunch. I run a bed and breakfast and tea room cafe, and this recipe is often requested by customers. —Kay Clark, Lawrenceburg, Kentucky

Go to Recipe

Makeover Overnight French Toast

We tried this lighter version recently and the whole family really loved it! You can bet this dish is going to be made more than once. —Sonya Labbe, West Hollywood, California

Go to Recipe

Rabanadas (Portuguese French Toast)

I find this dish a comforting reminder of my childhood. The creamy custard center contrasts deliciously with the cinnamon sugar crust. —Ana Paula Cioffi, Hayward, California

Go to Recipe

Strawberry-Hazelnut French Toast

When my husband and I discovered this at a bed-and-breakfast in Arkansas, we bought the inn's cookbook so we could enjoy the same treat at home. We've changed the recipe a bit since then, but it still reminds us of that lovely B&B. —Lynn Daniel, Dallas, TX

Go to Recipe

Baked Blueberry French Toast

I like that this breakfast entree can be prepared ahead of time. Since you can use fresh or frozen blueberries, it's great anytime of year. It makes a warm, rich start to any morning. —Suzanne Strocsher, Bothell, Washington

Go to Recipe

The post How to Make French Toast appeared first on Taste of Home.

Conversation Cupcakes

Find more Valentine’s Day dessert ideas.

The post 30 Valentine’s Day Cupcakes We Love appeared first on Taste of Home.

If you’ve pressed your nose against the dessert case of any self-respecting bakery, you’ve seen delicious meringue desserts. Meringue can take on many roles, from a creamy pie topping to sweet, crunchy cookies. Here’s how to make meringue in its two most common forms: soft meringue and stiff meringue.

What Is Meringue?

Meringue may look like it’s made of marshmallow fluff, but it’s actually a sweet foam made from egg whites and sugar. Beat those ingredients together and like magic, they transform into a silky texture that you can use to make everything from this Chocolate S’mores Tart to these gorgeous Chocolate-Dipped Strawberry Meringue Roses. You can also fold meringue into custard for an airy, creamy pie filling, like in this old-fashioned Nesselrode pie recipe.

Tools You’ll Need to Make Meringue

You only need one of these tools in order to whip up airy meringue, and selecting one is like a choose-your-own-adventure novel. Do you want the ease of a stand mixer, the affordability of a hand mixer, or are you willing to put in some muscle and use a handheld whisk? There’s no right or wrong answer—pick the one that works best for you.

• Stand mixer: If you’re whipping up meringue on the regular, it’s time to invest in a quality stand mixer. Our Test Kitchen recommends the KitchenAid Artisan 5-Quart Stand Mixer for its powerful motor.
• Hand mixer: If you’re more of an occasional baker but still want the power of an electric mixer, a hand mixer is your go-to meringue tool. We recommend this KitchenAid 7-Speed Hand Mixer.
  
• Whisk: If you’re OK with getting an arm workout, you can make meringue with a handheld whisk. One of our culinary assistants loves this OXO Better Balloon Whisk.
  

How to Make Soft Meringue

Soft meringue has a delicate texture that starts to curl into peaks when you lift it out of the bowl but melts back into itself within a few seconds. Here’s how to make a meringue that’s soft enough to make a pillowy topping for your favorite meringue pie recipes, like this Florida Citrus Meringue Pie.

Ingredients

• 1/2 cup sugar, divided
• 1 tablespoon cornstarch
• 1/2 cup cold water
• 4 large egg whites
• 3/4 teaspoon vanilla extract

Directions

Step 1: Combine sugar and cornstarch

In a saucepan, combine the cornstarch and 2 tablespoons of the sugar. Gradually stir in the cold water. Cook and stir over medium heat until the mixture turns clear. Then transfer it into a bowl, and pop it in the fridge to cool.

Step 2: Beat it

In a large bowl, beat the egg whites and vanilla until the mixture thickens. Gradually beat in the remaining sugar 1 tablespoon at a time. Lastly, beat in the chilled cornstarch mixture on high until soft peaks form and the sugar is dissolved. If you keep beating for too long, you’ll get stiff peaks.

Editor’s tip: Don’t have vanilla extract on hand? Opt for another complimentary flavor for your dessert to make it your own.

How to Make Stiff Meringue

As the name implies, stiff meringue holds its shape on its own. Here’s how to make a meringue that’s stiff enough for making hard meringue cookies (like these Vanilla Meringue Cookies) and crispy, chewy pavlova (try this Two-Berry Pavlova recipe).

Ingredients

• 2 large egg whites
• ½ cup sugar
• ¼ teaspoon cream of tartar or ½ teaspoon lemon juice

Directions

Step 1: Beat the egg whites

In a large bowl, combine the egg whites (here’s how to separate an egg) with the cream of tartar and use your tool of choice (a stand mixer, hand mixer or handheld whisk) to beat the mixture. Stop beating once the whites are foamy, kind of like soap bubbles.

Test Kitchen tip: Try not to overbeat the eggs at this point or it’ll be harder to combine them with the sugar.

Step 2: Slowly add the sugar

Gradually add the sugar 1 tablespoon at a time. Beat well after each addition to combine.

Test Kitchen tip: Once you add all of the sugar, you can stop worrying about overbeating. You can continue whipping the meringue for a long time, even if that means stepping away from your stand mixer for a few minutes.

Step 3: Beat until stiff peaks form

Continue beating until glossy stiff peaks form. To test the consistency of your meringue, lift the beater out of the bowl. The peaks of the egg whites that rise as you lift should stand straight up (and the ones on the beaters should stick out, too). Also, the whites shouldn’t slide if you tilt the bowl, and you shouldn’t see any clear, watery egg at the bottom. Finally, pinch some meringue between your fingers to double check that the sugar is dissolved—it should feel silky smooth.

Test Kitchen tip: Once you stop whipping the egg whites, it’s best to move quickly. The longer they sit before going into the oven, the more they will sink and sag.

Tips for Making Meringue

For foolproof meringue, follow these tips:

Use old eggs

Fresher isn’t always better. Older eggs actually produce fluffier and higher meringues. You can test your eggs by gently placing an uncracked one in a glass of water. If it stands up on its end, it will be great for meringue. You’ll know your egg is too old if it floats—in that case, toss it. If the egg lies on its side on the bottom of the glass, it’s very fresh.

Editor’s tip: You can also check your eggs’ freshness by decoding the numbers on the egg carton.

Bring the eggs to room temperature

Separate the whites from the yolks while the eggs are still cold from the refrigerator. Then let the whites stand at room temperature for 30 minutes before beating. This will help you whip your eggs to lofty heights. (Learn more about why you should use room-temperature egg whites for meringue.)

Use a clean bowl

For the greatest volume, place whites in a small, clean metal or glass mixing bowl. Even a drop of fat from the egg yolk or oil—or the grease film sometimes found on plastic bowls—will prevent egg whites from foaming. Be sure to use clean beaters, too.

Don’t forget the secret ingredient

For the strongest and most stable meringue, add 1/8 teaspoon of cream of tartar for every egg white before beating—it’s an acid that stabilizes the egg white. If you don’t have any on hand, use 1/2 teaspoon of lemon juice for every egg white. (Or if you happen to have a copper-lined bowl, that’ll produce the same effect.)

Take your time

As you beat, don’t rush adding the sugar. The slower you add your sugar, the better it’ll dissolve into the whipped whites. We recommend pouring in 1 tablespoon at a time. This will help you achieve a silky smooth texture instead of a gritty one.

Take weather into account

It’s best to make meringues on a dry day. On humid or rainy days, they can absorb moisture and become limp or sticky.

Our Best Meringue Recipes

1 / 38

Butterscotch Pie

This pie's filling is like creamy pudding and is crowned with golden peaks of meringue. —Cary Letsche, Brandenton, Florida Get Recipe

Banana Crumb Pudding

Friends and family ask me to make my thick and creamy banana pudding for all occasions. They can't get enough of the wonderful flavor of the fruit and the vanilla wafer crumbs. You can also top the classic Southern treat with meringue instead of whipped cream. —Yvonnia Butner, Pinnacle, North Carolina

Go to Recipe

Apricot Mud Hen Cake Bars

These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I’ve been told the name comes from the speckled meringue topping that resembles the coloring of hens. —Kristine Chayes, Smithtown, New York

Go to Recipe

Meringue Shells with Lemon Curd

We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin

Go to Recipe

Grandma’s Chocolate Meringue Pie

My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! – Donna Vest Tilley, Chesterfield, Virginia

Go to Recipe

Chocolate Meringue Stars

These light, delicate chocolate meringue cookies sure make for merry munching. Their big chocolate flavor makes it difficult to keep the kids away before they're on the cookie tray. —Edna F. Lee, Greeley, Colorado

Go to Recipe

Mile-High Cranberry Meringue Pie

Your holiday guests will be blown away when they see this pie with towering meringue on top. Let it sit in your refrigerator for at least four hours for best results. —Marcia Whitney, Gainesville, Florida

Go to Recipe

Chocolate S'mores Tart

I created this tart for my kids, who love having s'mores on the fire pit. It’s truly indulgent. We simply can't get enough of the billowy marshmallow topping. —Dina Crowell, Fredericksburg, Virginia

Go to Recipe

Lemon Meringue Angel Cake

I've been told that this dessert tastes exactly like a lemon meringue pie and that it's the best angel food cake anyone could ask for. I'm not sure about all of that, but it is delightful to serve, and each slice is virtually fat free. —Sharon Kurtz, Emmaus, Pennsylvania

Go to Recipe

Raspberry Meringue Hearts

Here’s a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. —Mary Lou Wayman, Salt Lake City, Utah

Go to Recipe

Meringue Snowballs In Custard

My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. —Tonya Burkhard, Palm Coast, Florida

Go to Recipe

Chocolate-Dipped Strawberry Meringue Roses

Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California

Go to Recipe

Strawberry-Hazelnut Meringue Shortcakes

In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. —Barbara Estabrook, Rhinelander, Wisconsin

Go to Recipe

Tart Cherry Meringue Dessert

I've made this cherry dessert for years to serve at baby showers, birthday parties and other special occasions. People really enjoy the tender crust, cherry filling and melt-in-your-mouth meringue. Every time I serve it, someone asks for the recipe. —Kathryn Dawley, Gray, Maine

Go to Recipe

Cocoa Meringues with Berries

Meringues can be challenging on a humid day, but if you're really craving one, meringues can be purchased at your favorite bakery. Add this sweet sauce, and you're all set! —Raymonde Bourgeois, Swastika, Ontario

Go to Recipe

Grapefruit Meringue Pie

There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. —Barbara Soliday, Winter Haven, Florida

Go to Recipe

Irresistible Coconut Cream Pie

My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It’s irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma

Go to Recipe

Spumoni Baked Alaska

For a refreshing end to a rich meal, try this freezer finale. Its intriguing interior and pretty color scheme are bound to garner oohs and aahs. —Taste of Home Test Kitchen

Go to Recipe

Lemon Meringue Muffins

These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio

Go to Recipe

Vanilla Meringue Cookies

Want to learn how to make meringues? This meringue cookie recipe creates light, airy morsels. It's the perfect fat-free treat to really beat a sweets craving. —Jenni Sharp, Milwaukee, Wisconsin

Go to Recipe

Honey Lemon Meringue Pie

My husband especially enjoys this lemon meringue pie recipe with condensed milk. His mother made a similar treat for him when he was a child, but it was rewarding for me to create a recipe of my own that he loves so much! —Portia Gorman, Los Angeles, California

Go to Recipe

 

Key Lime Marshmallow Meringue Tarts

After spending time last winter in Key West, my husband and I became obsessed with Key lime pie. This is my downsized version of one we tried while spending time in that area. Marshmallow creme is the extra special touch. —Barbara Hahn, Park Hills, Missouri

Go to Recipe

Snow-Puffed Meringues

My family and friends like a nice pick-me-up dessert after a big holiday meal. These feather-light morsels fit the bill perfectly. To make six dozen cookies, or to make them easier to ship, skip the Nutella and dust with cocoa instead. —Lorraine Caland, Shuniah, Ontario

Go to Recipe

Classic Lemon Meringue Pie

This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri

Go to Recipe

Marbled Meringue Hearts

Pretty pastel cookies are a fun way to brighten any special occasion. Replace the vanilla with a different extract for a change of flavor. —Laurie Herr, Westford, Vermont

Go to Recipe

Lemon Meringue Ice Cream Pie

This pretty pie has it all—a graham cracker-pecan crust that's layered with vanilla ice cream and lemon curd and then frozen. Golden-brown meringue adds the finishing touch.—Dana Hinck, Pensacola, Florida

Go to Recipe

Florida Citrus Meringue Pie

Why limit a fantastic dessert to just one kind of citrus fruit? Thanks to orange and lemon, this lovely pie packs a bold sweet-tart flavor! —Barbara Carlucci, Orange Park, Florida

Go to Recipe

Festive Meringue Cookies

Try these meringue cookies without cream of tartar! These festive treats sparkle not only during the holidays but for other occasions year-round. Use colored sugar or food coloring to change things up. —Taste of Home Test Kitchen

Go to Recipe

Meringue Cranberry Pie

Folks who favor the tartness of cranberries will fall for this pretty pie. The crimson berries look so beautiful under the airy meringue topping.

Go to Recipe

Surprise Meringues

These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. —Gloria Grant, Sterling, Illinois

Go to Recipe

Gingerbread Meringue Bars

For the best of both worlds, I combined my grandmother's gingerbread recipe with my aunt's special brown sugar meringue. The result? These lovable holiday-perfect bars that have become a new family tradition. —Eden Dranger, Los Angeles, California

Go to Recipe

Sweet Potato Coconut Pie with Marshmallow Meringue

My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. —Simone Bazos, Baltimore, Maryland

Go to Recipe

Meringue Kisses

There's a nice chocolaty surprise inside these sweet kisses. They're my husband's top choice each Christmas.—Tami Henke, Lockport, Illinois

Go to Recipe

Contest-Winning Rhubarb Meringue Pie

My husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa

Go to Recipe

Christmas Pavlova

Crisp and crunchy on the outside, soft and almost marshmallowy on the inside, this elegant pavlova gets dressed up for the holidays. —James Schend Taste of Home Deputy Editor

Go to Recipe

Coconut Meringue Pie

This cute coconut pie has a fluffy meringue filling that bakes to beautiful, tall peaks and is sprinkled with toasted coconut flakes. —Lois Bayliff, Findlay, Ohio

Go to Recipe

Festive Meringue Christmas Trees

These meringues are eye-catching on the dessert table at a holiday party, and they taste heavenly! Look no further for the perfect treat to get you into the Christmas spirit. —Jenni Sharp, Milwaukee, Wisconsin

Go to Recipe

Peppermint Meringues

Peppermint lovers won't be able to get enough of these light and airy delights. They make terrific Christmas gifts or lovely treats to pass around when guests drop in. —Dixie Terry, Goreville, Illinois

Go to Recipe

Teddy Nykiel, Taste of Home Associate Digital Editor, contributed to this article.

The post How to Make Meringue appeared first on Taste of Home.