blog - Mom's Dinner

Homemade Sweetened Whipped Cream

February 1, 2021 by Susie Weinrich 2 Comments

Homemade Sweetened Whipped Cream is SO much better than the store bought stuff and it couldn’t be easier to make. Just 3 simple ingredients with a mixer and a whisk attachment is all you need. It only takes about 5 minutes to have an amazing homemade dessert topping!

whipped cream in a mason jar with chocolate pudding in the background

Benefits of Homemade

The flavor of Homemade Whipped Cream cannot be beat!! It will enhance any dessert you add it to.
When you make your own whipped cream you can flavor it to match the dessert – bourbon for apple pie, peppermint at Christmas etc…
If you are serving a store bought dessert, adding fresh Whipped Cream will make it feel homemade!

Best Ingredients

Here are all the ingredients you need, plus some expert tips to make sure it turns out billowy and sweet.

Cold Heavy Whipping Cream

No subs here, you need the full milk fat of the heavy whipping cream to whip up into fluffy peaks!

Pro Tip: Make sure your heavy whipping cream is cold, straight out of the fridge. This will help your cream whip up faster and fluffier.

Powdered Sugar

I recommend that you use powdered sugar over a granulated sugar. The powdered sugar will melt into the cream, leaving you with the silky texture that you want.

How to Make This Recipe, Step-by-Step

Start with 1 cup of cold heavy whipping cream in a mixing bowl. Add in 1 teaspoon vanilla extract.

Pro Tip: if you have 15-20 minutes before beginning pop the mixing bowl and whisk attachment in the freezer! It will help your whipped cream whip up faster and fluffier.

Turn the mixer on medium speed for 1 minute.

Now sprinkle in 2 generous tablespoons confectioners sugar and turn the mixer on high. Whisk for 2-3 more minutes until medium-stiff peaks form.

Medium Stiff Peaks are when you pull the whisk out of the cream and it holds the peak that pulls out on the whisk without wilting right away. See the photo below.

Pro Tip: You will start to see light traces of the whisk in the cream that remain while it is whisking, that is showing signs of “medium-stiff peaks”. Be careful not to beat the cream past stiff peaks or you will separate it into butter and buttermilk!

Serve immediately over your favorite cakes, cupcakes, berries or waffles.

a bowl of chocolate pudding topped with whipped cream and chopped chocolate

Serving

Whipped cream can make just about any dessert better! It certainly enhances the visual appeal. Here are some desserts and drinks that whipped cream is an essential part of serving:

Stabilized Whipped Cream

Whipped Cream is best used right after it has been whipped. However, if you need to make it ahead, like for a dinner party, then you will want to stabilize it. Which means it won’t separate, weep or turn back into liquid in the fridge.

Add ¼ teaspoon cream of tartar when you are mixing up the cream. This will help it last a couple hours in the fridge.

Additional Flavors

You can also make flavored whipped cream to pair with your desserts. Just swap out the vanilla extract for these flavors:

Coconut – ½ up to 1 teaspoon coconut extract or coconut rum
Maple – 1 teaspoon maple syrup
Cinnamon – keep the vanilla extract and add ¼ up to ½ teaspoon ground cinnamon
Peppermint – ½ up to 1 teaspoon peppermint extract
Bourbon – 1 teaspoon bourbon
Banana – ½ up to 1 teaspoon banana extract or banana rum

Tips to Make it Perfect!

Here are a few pro tips to make sure your whipped cream turns out perfect:

Keep everything COLD!!! If you have time you can put the mixing bowl and whisk in the freezer for 15-20 minutes before making the whipped cream.
Make sure your whipping cream is really cold!
If you have to make this recipe a couple hours in advance add ¼ teaspoon cream of tartar to stabilize.
Use full fat heavy whipping cream, it will give you the creamiest results.
Whisk to medium-stiff peaks (they stand on their own without collapsing right away), which will take about 3 minutes total, but don’t overbeat or it will separate into butter and buttermilk.

Recipe FAQ’s

Are heavy cream and heavy whipping cream the same? They are essentially the same thing. Heavy cream has 30% milk fat and heavy whipping cream has 36% milk fat. Both will whip up beautifully.

What is double cream? Double cream is the British term for heavy whipping cream. However it contains about 48% milk fat and can over whip quickly. So if using double cream you may need to cut the whipping time in half.

What happens if I overbeat my whipping cream? If you have moved past stiff peaks and over whipped your cream it will actually separate into butter and buttermilk! At this point you need to start over with fresh cream.

Can I fix whipped cream that is overbeaten? Unfortunately, no. You will need to start over with fresh whipping cream.

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Homemade Sweetened Whipped Cream Recipe

Just 5 minutes and 3 ingredients to make sweetened whipped cream. It is the perfect topper for any dessert, berry or waffle!

5 from 2 votes

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Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: cups

Calories: 895kcal

Author: Susie Weinrich

Equipment

▢
Stand mixer with whisk attachment (or hand held mixer with whisk attachment)

Ingredients

▢ 1 cup heavy whipping cream - cold! (also called heavy cream or double cream)
▢ 1 teaspoon vanilla extract
▢ 2 tablespoon (generous) confectioners sugar - (also called powdered sugar)

Instructions

Start with 1 cup of cold heavy whipping cream and 1 teaspoon vanilla extract in a mixing bowl of a stand mixer fitted with a whisk attachment (or hand held mixer with whisk attachment).
Pro Tip: if you have 15-20 minutes before beginning pop the mixing bowl and whisk attachment in the freezer!
Turn the mixer on medium speed for 1 minute.
Sprinkle in 2 generous tablespoons confectioners sugar and turn the mixer on high. Whisk for 2-3 more minutes until medium stiff peaks form.
Pro Tip: You will start to see traces of the whisk in the cream that remain while it is whisking, that is showing signs of "medium-stiff peaks". Be careful not to overbeat the cream or you will separate it into butter and buttermilk!
Serve over your favorite dessert, berry or waffle/pancake.

Recipe Tips and Notes:

Storing: Whipped cream is best used right away. It will lose stiffness and possibly weep liquid in the fridge if left too long. If you need to store it for a couple hours see stabilized whipped cream below:

STABILIZED WHIPPED CREAM – Add ¼ teaspoon cream of tartar to the recipe. Sprinkle in with the confectioners sugar.

DESSERT PERFECT WITH WHIPPED CREAM:

TIPS & FAQ’s

Keep everything COLD!!! If you have time you can put the mixing bowl and whisk attachment in the freezer for 15-20 minutes before making the whipped cream.
Make sure your whipping cream is really cold!
If you have to make this recipe a couple hours in advance add ¼ teaspoon cream of tartar to stabilize.
Use full fat heavy whipping cream, it will give you the creamiest results.
Whisk to medium stiff peaks (they stand on their own without collapsing right away), which will take about 3 minutes, but don’t overbeat or it will separate into butter and buttermilk.

Did you make this recipe?Connect with me and let me know by commenting below!

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Instant Pot Beef Ragu

January 28, 2021 by Susie Weinrich 2 Comments

Instant Pot Beef Ragu is a thick and savory Italian tomato based sauce with fall-apart-tender shredded beef mixed in. Your electric pressure cooker makes quick work of tenderizing and cooking the chuck roast all the while infusing it with amazing flavors of herbs, spices and red wine. It will taste like it cooked all day!

beef Ragu served over pappardelle pasta topped with parmesan cheese

Serve this Beef Ragu over your favorite pasta noodle, polenta or mashed potatoes.

To make this recipe on your stove top head over to this Beef Ragu Recipe!

What is Ragu

Ragu is a traditional rustic Italian meat sauce that is commonly served over pasta.

Ingredients and Supplies

Here are the things your need to make this amazing beef ragu dinner:

6-8 quart Instant Pot or Electric Pressure Cooker

2 lb (up to 2.5#) chuck roast
kosher salt and pepper
yellow onion
garlic cloves
1 cup red wine a hearty red wine that is not sweet (Cabernet, Merlot, or Malbec are good choices)
dried basil
fennel seed
onion powder
all spice
red pepper flakes
bay leaf
28 oz can good quality crushed tomatoes
sugar
balsamic vinegar
For Serving: pasta, polenta or mashed potatoes

ingredients for making beef ragu in the instant pot

Chuck Roast

When buying a chuck roast make sure that you get one that looks well marbled. You don’t need anything better than “choice” grading.

Crushed Tomatoes

This is not the time to save $1, you want to buy the very best crushed tomatoes. Since it is the base of the sauce you want high quality. I find that Cento or Muir Glen are both great brands.

Red Wine

Make sure that you are using a wine that you also like to drink. 1. because you only use 1 cup so you can drink the rest of the bottle, and 2. because it is going to flavor the sauce.

Grab a robust red wine that is not sweet. Something like a cabernet, malbec or merlot will work great here.

How to Make Beef Ragu in The Instant Pot

Set your Instant Pot to sauté mode and add the oil. Once it reads “hot” add the onions and sauté for about 3 mins. Add the garlic and sauté 1 more minute.

Pour in the red wine and completely deglaze the bottom of the pot. Don’t skip this step, it will help prevent from getting the dreaded burn warning!

Sprinkle in the salt, pepper, basil, onion powder, all spice, fennel seed, red pepper flakes and bay leaf. Give the sauce a good stir to combine.

Trim any large pieces of fat from the chuck roast. Then cut it into 2 inch pieces. Nestle the cut beef pieces into the sauce.

Set to cook on high pressure for 30 minutes for 2# roast, 35 minutes for a 2.5# roast. Do a 10 minute natural release and finish with a quick release.

4 simple steps for making beef ragu in the instant pot

Remove the beef pieces from the pot, shred and/or chop them into bite sized pieces. Discard any large pieces of fat. Tip: place the beef on a rimmed baking sheet to shred. It catches the liquid and contains any messes.

Skim the excess fat/grease from the top of the sauce and discard. Also remove the bay leaf and discard.

Turn the sauce back on sauté mode, add the sugar, balsamic and the shredded beef. Simmer for 5 minutes.

beef ragu on a wooden spoon over an instant pot

Serving

Cool the sauce for about 5 minutes then serve over cooked pasta noodles garnished with shredded parmesan cheese and whole milk ricotta and/or burrata.

You can also serve this recipe over mashed potatoes, instant pot mashed potatoes, creamy polenta!

Storing

Store any leftover Beef Ragu in an airtight container in the fridge for up to 4 days.

shredded beef ragu poured over cooked pasta

Tips for the BEST Beef Ragu

Trim large pieces of white fat from the chuck roast. This will prevent your sauce from turning greasy.
Don’t skip the all spice! It adds the depth of flavor you want in a ragu.
Buy the best quality crushed tomatoes you can. This is the base for your sauce so do not skimp here! I like Cento or Muir Glen are both great and readily available.
Choose a wine you will also like to drink. This is not the time for Two Buck Chuck. You only use 1 cup of the bottle, so you can enjoy a nice glass when it is time to eat.

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Instant Pot Mexican Rice

January 27, 2021 by Susie Weinrich 1 Comment

Instant Pot Mexican Rice is the perfect side dish to serve with enchiladas, burritos or tacos. It is an easy way to make rice for your Mexican dinner! The rice cooks up perfectly in your electric pressure cooker and infuses will all the spices and seasonings.

A bowl of Mexican Rice topped with green onions and cilantro

Pair this with 15 Minute Refried Beans, Restaurant Style Salsa and a Tequila Cocktail for a great Mexican dinner!

Ingredients and Supplies

Here are the things you need to make this Instant Pot Mexican Rice recipe:

6-8 qt Instant Pot or Electric Pressure Cooker
olive oil
white or yellow onion
garlic
Long grain white rice
chicken broth
kosher salt
cumin, chili powder, onion powder, dried oregano
tomato sauce
cilantro and green onion garnish

ingredients for Mexican rice laid out on a table

Using Brown Rice

You can absolutely use brown rice for this recipe. However brown rice has different cooking requirements. You will want to increase the chicken broth to 2 ¼ cups and cook the brown rice for 15 minutes on high pressure.

Rice Setting

If you have a modern Instant Pot then it is likely that your pot has a “rice” setting button. If it does you can use that to cook the Mexican Rice. It will automatically set the pot to cook for 12 minutes, normal heat, low pressure.

If your pot does not have a rice setting button then you will just manually set it. Use the pressure/manual button and set it to cook for 12 minutes, “normal” heat and “low” pressure. To get to low pressure on your Instant Pot just push the “pressure” button a couple times a watch it scroll through pressure settings on the display screen.

How to Make Mexican Rice in the Instant Pot

Start by rinsing you rice in a fine mesh sieve. This will rinse away the extra rice starch that is on the outside of the rice grains. This will help your rice cook more evenly and prevent clumping/mushiness.

Set the Instant Pot to sauté function, add the oil and sauté the chopped onions for about 5 minutes. Add the rice and garlic and sauté for another 3 minutes.

Turn the sauté function off and add in the chicken broth, salt, cumin, chili powder, onion powder and oregano. Scrape up any browned bits from the bottom of the pot and make sure that all the rice is in the liquid.

steps one through three for making mexican rice in the instant pot

Gently pour the tomato sauce on top of the rice, but do not stir.

Pop the lid on the pot and set the pressure valve to seal. Set the pot to cook on rice mode for 12 minutes (or manual low pressure 12 minutes).

Do a quick release after cooking. Fluff the rice with a fork, incorporating the tomato sauce on top.

steps four through six for making instant pot mexican rice

Pro Tip: If you like your rice cooked even more just pop the lid back on the pot for another 5 minutes and let the residual heat of the pot cook the rice further.

Serving

Serve the rice topped with a little chopped green onion and or cilantro as desired. It is great with your favorite Mexican dinner or as the base of a delicious rice bowl.

Storing

Store leftover rice in an airtight container in the fridge for up to 5 days. You may need to add a little water when reheating.

Freezing

You can absolutely freeze rice! Make this dish once and eat it twice. Make the Mexican Rice and let it cool, spread it out on a sheet pan that will fit in the freezer and freeze for about 2 hours. Then pop the rice in a freezer safe baggie. It will stay good in the freezer for about 3 months.

To reheat pour the frozen rice in a skillet over medium-low heat with a couple tablespoons of water. Stir until it is warmed through.

FAQ

How to prevent sticky rice?

Rinse your rice in cool water before cooking. This will wash away the extra rice starch that is on the outside of each grain.

How to prevent mushy rice?

Do not overcook your rice. I recommend using the rice button on your Instant Pot, which is normal heat, low pressure for 12 minutes.

How long do I cook white rice in the Instant Pot?

I recommend 12 minutes on normal heat, low pressure (which is the same as the preset rice setting). After pressure cooking if you want it cooked a little more you can pop the lid back on and let the heat of the pot cook the rice for a couple more minutes.

Difference between Mexican Rice & Spanish Rice?

This recipe is specifically for Mexican rice, which is seasoned with tomato and chili powder/cumin. Spanish rice is usually seasoned with saffron threads and has more of a yellow color.

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Instant Pot Mexican Rice Recipe

Shrimp Scampi Linguine

January 26, 2021 by Susie Weinrich 3 Comments

Shrimp Scampi Linguine is an easy and delicious weeknight dinner. It has lightly marinated and perfectly cooked shrimp serve with linguine in a buttery lemon garlic sauce spiked with a little white wine. It comes together really quickly but looks and tastes like it came from a fancy restaurant!

a dinner table with a skillet of shrimp scampi linguine, bread, and white wine

If you love this shrimp recipe then also check out these recipes for Shrimp Carbonara, Cajun Shrimp and White Wine Shrimp Pasta.

Ingredients & Supplies You Need

Here are the items you will need to make this Shrimp Scampi Linguine recipe.

Large skillet
Microplane or zester

Extra Virgin Olive Oil

There is a difference (a big difference) in Olive Oil and Extra Virgin Olive Oil. Of course in how they are processed, but we are just concerned with flavor here. Extra Virgin Olive Oil has a distinct buttery slightly salty flavor and can even be a little spicy, while olive oil has little to no flavor.

You will want to make sure that you use EXTRA VIRGIN OLIVE OIL for this recipe. The flavor that it imparts is crucial to getting the right taste in your sauce. If you use traditional Olive Oil your sauce will not taste as robust.

Shrimp

When you buy shrimp you have a variety of size options. For this shrimp scampi dish you will want to buy a “large” shrimp. It may be marked by how many shrimp come in a pound: 21/25 or 26/30 will both be good options for this dish. You can find more on shrimp sizes here.

If you buy frozen shrimp let it thaw in the fridge overnight. For a quick thaw you can place the frozen shrimp in a zip lock baggie and place in a bowl of cool water for 10-15 minutes.

White Wine

Make sure that you purchase a wine that is not sweet. A chardonnay or pinot grigio are both good bets that don’t lean too sweet. I would steer clear of Riesling and Sauvignon Blanc as they can tend to go pretty sweet!

I like to buy a carton of white wine for this recipe since I do not drink a ton of white wine.

Freezing White Wine

PRO TIP: You can freeze your leftover white wine, as long as you only intend to cook with it. Freeze it in the carton (not bottle), ice cube tray, or a freezer safe container. Just make sure you leave room in the container for it to expand while it freezes. It should last 4-6 months.

How to Make Shrimp Scampi Linguine

If you love cooking shows you can also watch Susie make this Shrimp Scampi Linguine Recipe on a 30 minutes Pin TV episode.

Mise En Place

This recipe comes together really quick, so I HIGHLY RECCOMEND that you prep all the ingredients before you get started: mince the garlic, measure the extra virgin olive oil, cube the butter, zest and squeeze the lemons, chop the parsley, measure out spices/seasonings.

Now that you are all ready, place a pot of salted water on the stove to boil (this will be to cook the linguine).

Place the shrimp in a bowl and add the salt and pepper, 1 tablespoon extra virgin olive oil, 1 garlic clove minced and ½ teaspoon lemon zest. Let it marinate for about 15 minutes.

Go ahead and pop the linguine in the boiling water now.

Place a large skillet over medium heat add 2 tablespoon extra virgin olive oil to the pan. When it is hot add the shrimp and sauté for 1 minute per side, it will start to turn light pink. Remove from the pan and set aside on a plate.

In that same skillet add the garlic and red pepper flakes and sauté for 30 seconds (don’t let the garlic brown).

Pour in the wine and lemon juice. Let it simmer for about 2 minutes. Then stir in the butter cubes, letting them melt.

shrimp scampi linguine in a skillet with lemon rounds on top

Add the cooked shrimp back to the pan along with any juices on the plate. Stir in the parsley, lemon zest and cooked linguine.

Toss everything together and serve!!

Serving

Serve the Shrimp Scampi Linguine topped with fresh grated parmesan cheese and lemon wedges.

This dish goes great with a Caesar or Italian Salad and some crusty warm bread.

More Pasta Recipes

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Weekly Meal Plan & Printable Grocery List #18

January 22, 2021 by Susie Weinrich Leave a Comment

Planning dinner for your family for an entire week can be hard! What should we eat for dinner? What do I need to buy at the store? Let me answer both of those questions with my free weekly meal plan including a printable grocery list (and bonus leftover re-do ideas)!

Free meal plan number 18 with a picture of beef ramen

Weekly meal Plan #18

This week I provide 4 delicious and easy dinners, with recipes, that you can make for your family this week. You simply add 3 more meals and your 7 day family meal plan is done. Here are three dinner categories I recommend adding to your plan :

Four nights of dinner from the meal plan.
A leftover night (leftover re-do ideas provided below)
Kids Choice night (think pizza, chicken fingers, tacos, spaghetti, or mac n' cheese)
Take Out Night

I have other meal plans too, if this one isn't your jam!

Thick & Hearty Turkey Chili

Chili for dinner in the winter is a go-to! This Turkey Chili is the kind of “stick to your ribs” recipe that you need when it is cold outside.

Serve it with all your favorite chili toppings and some Sweet Cornbread Muffins.

a bowls of chili with turkey topped with sour cream, fritos and green onions

Baked Chicken Meatballs

Spaghetti and Meatballs is a crowd pleasing dinner for sure! These Baked Chicken Meatballs are perfect on top of spaghetti with your favorite store bought marinara sauce. Just add a salad and some garlic bread.

Cream Cheese Enchiladas

You can’t go wrong with enchiladas for dinner! These Cream Cheese Chicken Enchiladas are no exception. Just add some rice and beans on the side.

cream cheese chicken enchiladas on a plate with red chili sauce, cheese, and avocados

Instant Pot Beef Ramen

If you crave Asian inspired food for dinner then this Instant Pot Beef Ramen will satisfy your taste buds for sure! No side dish needed here, except maybe some fun fortune cookies?!

a bowl of ramen with beef and broccoli green onions and chop sticks

Leftover Re-Do Ideas

One of your meals this week is going to be from leftovers. Here are some ideas to re-make your leftovers into something new and delicious:

Leftover meatballs would make an amazing meatball sub.
Reheat the chili and serve it over hot dogs topped with cheese.
Add some additional Asian style veggies and beef broth to the ramen to make it more of a ramen soup.
Serve leftover meatballs over a fettuccine alfredo.

Printable Grocery List

Head to the store with confidence that you will end up with groceries to actually make dinner for your family!

Simply cross of the items that you already have in your kitchen, and then add the items you need for the rest of the week (lunches, breakfasts, pantry staples, etc…).

Click on the image below to print the grocery list:

a list of groceries for meal plan number 18

You can also print the meal plan and place it in the kitchen and when the family asks “what is for dinner” you can point to the list…

30 Minute Instant Pot Chicken Chili

January 21, 2021 by Susie Weinrich 2 Comments

This is thick and delicious Instant Pot Chicken Chili that is FULL of flavor! It is for sure to become your new go-to White Chicken Chili Recipe. It has all your traditional chicken chili favorites- tender chicken, chili beans, northern beans, tomatoes and all the chili spices. But this recipe goes to the next level with a little lime juice and cream cheese. Best part- it is done in about 30 minutes!

a bowl of chicken chili topped with sour cream and limes

If you love chili then you are in the right place! Check out this amazing Turkey Chili Recipe or for a beef version this Classic Chili Recipe can’t be beat. For another Instant Pot chili recipe these Instant Pot Beef Chili or Buffalo Chicken Chili are both excellent! Now, if you are veg all the way then this Instant Pot Quinoa Sweet Potato Chili is going to be your jam!

Using Your Instant Pot

If this is the first time you are using your Instant Pot make sure you are comfortable using all the functions and buttons for your particular brand and model. Reading the manual is tedious but will give you a really good understanding of how to use this amazing machine!

In the Mom’s Dinner kitchen we use the Instant Pot Duo Plus 9-in-1 6 quart.

Ingredient Details

This recipe is full of traditional chicken chili ingredients. You can see everything you will need pictured below:

ingredients for instant pot chicken chili

Keep reading below for some pro tips on a few ingredients:

Chicken Base

Chicken base is a great way to add a ton of flavor to your soup. You can find it in the soup aisle of your grocery store, next to traditional bouillon. It will be in a jar and comes in a paste form. I like to use the Better Than Bouillon brand.

Cream Cheese

Adding a block of cream cheese to the chili makes it so thick and creamy. I recommend sticking with a full fat cream cheese to make sure it melts completely into the chili.

Chicken

You can use all boneless skinless chicken breasts or a mix of thighs and breasts. You will need about 2-2.5 lbs. of chicken total.

As with any chicken recipe on Mom’s Dinner we recommend using air chilled chicken. It gives you a consistent high quality texture and flavor.

Chili Beans in Sauce and Northern Beans

There are two types of beans in this Instant Pot Chicken Chili Recipe; chili beans in sauce and northern beans.

When buying the chili beans you will be able to choose if you want mild or spicy. Totally up to your personal preference. When using the chili beans make sure you do not drain the beans. You want all the delicious sauce in your chicken chili.

We highly recommend the Brooks Chili Beans Brand.

The northern beans are the second bean used. You can absolutely choose a different bean; kidney, pinot, or cannellini bean will all work here. Make sure you drain these beans!

Adding Extra Spice to Your Chili

If you want to add a little heat/spice to your chicken chili you can add a chopped jalapeno or two when you sauté the onions, celery and peppers. Another option is to add a couple dashes of cayenne pepper when you add the seasonings.

If you like a smoky flavor you can add a couple chopped chilies in adobo sauce when you add the tomatoes.

How To Make Chicken Chili in the Instant Pot

** You can also watch me make this Instant Pot Chicken Chili in a 30 minute Pinterest TV Episode here.

Turn your Instant Pot on to sauté mode and add the olive oil. Once it reads “hot” add the chopped onions, celery, green peppers and garlic. Sauté for about 5 minutes.

celery onion and green pepper in an instant pot

Add in the quartered chicken breasts, salt, pepper, cumin, coriander, onion powder, chili powder, oregano and chicken base. Give it a good stir and sauté for another minute.

chicken, veggies and spices in the instant pot for chicken chili

Turn off the sauté function and add in the chicken broth, both beans, Rotel, and diced green chilies.

Place the cubed cream cheese on top.

cream cheese on top of chicken chili in the Instant Pot

Put the lid on the pot and set to cook on high pressure for 8 minutes. Do a 5 minute natural release and then finish with a quick release.

Remove the chicken from the pot (there should be 8 pieces), and give it a rough chop or shred it up. Set aside.

Pro Tip: put your warm, cooked chicken in a stand mixer with a paddle attachment for about 20 seconds. It shreds PERFECTLY!!

Stir the cream cheese into the soup until it melts in. Then add the chicken back to the chili. Finish with a tablespoon of fresh lime juice.

Serve hot with your favorite chili toppings

Topping Options For Serving

You can absolutely eat this chili as is, but if you like to load it up with toppings here are a few ideas:

sour cream/Greek yogurt
green onions or diced white onions
jalapenos
avocado or guacamole
cheese
Fritos
fresh limes
cilantro

Make Ahead

It is well known that chili gets better with time, and this Instant Pot Chicken Chili is no exception! As it sits in the fridge the flavors combine and somehow seems even more flavorful.

a bowl of chicken chili topped with sour cream and two limes

You can make this chili ahead and refrigerate for up to 4 days. It will thicken in the fridge so you can add a ¼ cup or so of chicken broth or water to loosen it up when reheating.

Side Dishes for Serving

This Chicken Chili is excellent served with all types of cornbread. You could also make some cheese or bean quesadillas for dipping. A green side salad would also be a nice addition.

More Instant Pot Chicken Recipes

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Homemade Chicken Fettuccine Alfredo

January 20, 2021 by Susie Weinrich 6 Comments

Chicken Fettuccine Alfredo is a traditional Italian pasta dish. Creamy parmesan sauce is tossed with fettuccine pasta and topped with tender pieces of cooked chicken. This Fettuccine Alfredo recipe makes an amazing family dinner, just add a salad and some warm bread.

a skillet full of fettuccine alfredo and topped with chicken and parmesan cheese a salad and bread to the side

You can also make this recipe in your Instant Pot! Follow the instructions over at Instant Pot Chicken Alfredo.

RELATED: Some other classic Italian dinners to check out are the Crispy Chicken Parmesan, Pork Milanese, and Italian Meatloaf.

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Chicken Alfredo Fettuccine Ingredients

Pictured below are the ingredients and supplies to get your Chicken Fettuccine Alfredo dinner started

Ingredients for Chicken Fettuccine Alfredo

Fettuccine – Fettuccine is the noodle type that this recipe calls for. However, linguine, pappardelle, mafaldine or any wide noodle will work here!
Heavy Cream – Heavy cream (also called heavy whipping cream or double cream) is essential for making alfredo sauce. It is the main component of the cream sauce and cannot be subbed for a lower fat version. Also do not purchase fat-free heavy cream. You need the fat content to thicken this sauce.
Lemon Zest – Lemon zest and lemon juice is not a traditional flavor in Fettuccine Alfredo, but we think it adds a really bright flavor to this heavy-ish dish.
Lemon zest is specifically the yellow rind of the lemon. It is full of lemon essential oils and flavor! It is the perfect bright acid note to add to this creamy dish.
To get the zest of a lemon use a “rasp” or microplane zester, rub the lemon across the surface and thin strands of yellow lemon zest will fall from the underside. Take care not to zest into the white pith of the lemon flesh, you only want the yellow. The pith can be bitter.
Get the lemon zest from the fresh lemon, then cut it in half and squeeze the fresh juice.

How to Make Fettuccine Alfredo With Chicken

These are just a basic over view of steps, for more detailed instruction pop down to the printable recipe card.

Step 1

Cook the pasta per package instructions, in salted water or chicken broth, per package instructions.

RESERVE SOME OF THE PASTA COOKING LIQUID.

chicken on a cutting board seasoned with salt and pepper and tossed in flour.

Step 2

Flour and season the chicken and cook in a skillet until cooked through. Place on a plate and set aside.

a skillet with garlic, shrimp and butter

Step 3

To the empty pan add the butter and garlic. Melt the butter and sauté the garlic for a minute or two.

Alfredo sauce being made in a skillet with a whisk.

Step 4

Pour in the heavy cream, lemon zest and lemon juice, half the parmesan cheese and kosher salt. Whisk until the cheese is melted and starting to thicken.

fettuccine pasta in a pan with Alfredo sauce, being tossed with tongs

Step 5

Add the cooked pasta, chicken, and remaining parmesan cheese toss vigorously.

a skillet of prepared chicken fettuccine alfredo

Recipe Tips

This recipe is tested and tested again… but if something goes array, here are some tips to get your alfredo sauce just perfect!

Too thin? Keep simmering for another 5 minutes. Add a little extra parmesan cheese. Then let it cool for about 3 minutes.
Too thick? Add some of the reserved starchy pasta cooking liquid or ¼ cup chicken broth or milk at a time until the sauce is just right.
More flavor? Add a little more lemon zest and/or minced garlic and/or garlic powder

How to Serve and Reheat Chicken Alfredo With Heavy Cream

For a delicious family dinner serve this Chicken Fettuccine Alfredo with a salad dressed with a vinaigrette and some garlic bread.

Of course, alfredo is always best served right away. But to reheat leftover Chicken Fettuccine Alfredo add a little milk to reconstitute the sauce and warm over low heat, stirring often.

More Pasta Recipes To Love

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Instant Pot Beef Ramen

January 19, 2021 by Susie Weinrich 3 Comments

Instant Pot Beef Ramen is a quick and easy weeknight dinner that your family will love, especially if you are craving some yummy Asian inspired food! Start by making a delicious ginger and sesame sauce in the pot, add the sliced beef and broken ramen noodles. Pop the lid on for 1 minutes! Finish by adding frozen broccoli that warms through in the pot and your beef and broccoli ramen dinner is ready!

a bowl of beef ramen with broccoli and a pair of chop sticks

If you love this Instant Pot recipe then I would also recommend trying this Instant Pot Shrimp Risotto and Instant Pot Coq Au Vin. Both have amazing flavor (like this ramen recipe) and are made right in your Instant Pot!

If you are looking for a chicken ramen this Instant Pot Chicken Ramen Recipe from Fox and Briar looks great too!

Ingredients & Supplies

Here are the things that you need to make Instant Pot Beef Ramen:

6-8qt Instant Pot or Electric Pressure Cooker
vegetable oil
1 lb. flank steak (up to 1.5 lbs.)
yellow or white onion
garlic
fresh ginger
beef broth
low sodium soy sauce
toasted sesame oil
oyster sauce (I PROMISE it doesn’t taste like oysters!!)
Sambal Oelek (Asian chili paste)
brown sugar
3 packages ramen noodles (any flavor will work because you do not use the season packet)
12 oz. package frozen broccoli florets

Flank Steak

Flank steak will come in one thin layer, with obvious grain running in one direction. It is IMPARATIVE that when you cut the strips you cut the beef across the grain. If you cut the beef strips with the grain you will never be able to chew through it!

You will start by cutting it in half with the grain so you have two smaller pieces. Then cut thin ¼ inch strips across the grain.

Ramen

For this Instant Pot Ramen recipe you will want to purchase the Maruchan Ramen Noodles… you know the ones that are like $0.35 a package! You can purchase any flavor because you will not be using the season packet, just the noodles!

Ginger

If you have not worked with fresh ginger before it can be a tricky little vegetable. You will want to start by peeling the brown skin from the knobs to reveal the yellow fragrant flesh underneath. I recommend using the edge of a spoon to peel the ginger. See the photos below:

The flesh of a ginger knob is very fibrous so you will want to make sure to dice it very fine.

How to Make Instant Pot Beef Ramen

This is such a simple Instant Pot Recipe! Start by prepping all your ingredients- cut the beef, peel and mince the ginger, chop the onions and garlic. I also recommend getting the frozen broccoli out at this time so it can start to thaw at room temp.

Turn you Instant Pot onto sauté mode, add the vegetable oil and when the pot reads “hot” soften the ginger, garlic and onions for 2 minutes.

Pour in the beef broth and scrape up and browned bits from the bottom. Turn off saute mode.

Stir in the soy sauce, sesame oil, oyster sauce, Sambal Oelek, and brown sugar. Give it a good stir to combine. Add the sliced beef to the pot and stir it into the sauce.

Break the ramen noodles in half and place on top of the beef. Do not submerge the ramen or it will overcook.

Close the Instant Pot lid, turn the pressure valve to seal, and set to cook on high pressure for 1 minute. At the end of cooking do a quick release.

Open the pot and add the frozen broccoli. Give it a stir and close the lid back up for 5 minutes. The heat of the pot will thaw the broccoli perfectly!

Serve hot garnished with green onions and red pepper flakes!

ramen, beef and broccoli in the Instant Pot

Instant Pot Beef Ramen Recipe

Thick & Hearty Turkey Chili

January 7, 2021 by Susie Weinrich 1 Comment

This is a Turkey Chili recipe that is thick and hearty, not to mention FULL of flavor! Lean ground turkey is mixed with chili spices and simmered in a seasoned tomato sauce full of kidney beans, northern beans, onions, and garlic.

Ground turkey chili in a bowl with sour cream and green onions

Serve this up with some Sweet Cornbread Muffins or Buttermilk Cornbread for an amazing dinner! If you are in the Midwest you might prefer cinnamon rolls with your chili.

This is a great recipe for chili with turkey, but if you want something different check out the Classic Beef Chili or White Chicken Chili. If you cook with an Instant Pot then you will love this Instant Pot Chili Recipe, Sweet Potato Quinoa Chili, or Buffalo Chicken Chili.

Ingredients & Supplies

Here are the ingredients that you need to make this Turkey Chili recipe:

Large pot or Dutch oven
93% lean ground turkey
olive oil
onion
garlic
celery
canned green chilies
canned crushed tomatoes
chili beans in chili sauce
northern beans
sugar
bay leaf
chili powder, oregano, cumin, all spice, onion powder, red pepper flakes
salt and pepper

all the ingredients for turkey chili on a table

Ground Turkey

There are a few options when buying ground turkey, just like ground beef. Some of the options are – 99% lean, 93% lean, or 85% lean. Stick with the 93% lean ground turkey!!! It has enough fat to be flavorful and juicy but not too much fat to be greasy.

Beans?

Yep, this recipe is a Turkey Chili with Beans. You can absolutely make it without beans but I have not tested that. I am team bean. You could also follow along with this Turkey Chili without Beans recipe from The Whole Cook.

How to Make Turkey Chili

Start by sautéing your onions, celery and garlic for about 5 minutes to start softening. (if you like a lot of spice add a sliced jalapeno here!)

Add the ground turkey and crumble it while it cooks through. You shouldn’t need to drain the grease.

Add all the spices and seasonings and stir to coat the turkey/onion mixture.

Now pour in the green chilies, crushed tomatoes, both beans (drain the northern beans, do not drain the chili beans), and the water/broth. Give it a good stir and then turn the heat to medium-low and simmer for 30-40 minutes.

(tip make sure your celery gets cooked through)

Serve hot with your favorite toppings.

Chili Toppings

Load your Turkey Chili up with all your favorite chili toppings:

green onions
jalapenos
avocado
Fritos
sour cream/ plain Greek yogurt
cheese

two bowls of chili from above with chili toppings around

Troubleshooting your Chili

If there is one thing I know it is that people get very particular about their chili! IMO this recipe is perfect. However, I want to make sure this recipe turns out exactly how YOU like it:

Too thin? Simmer for another 10 minutes, uncovered.
Too thick? Add ½ cup of chicken broth or water at a time, until it is your desired consistency.
Too sweet? Add 1 tbsp. white vinegar.
Too spicy? Add 2 tsp. sugar, ½ cup broth or water, and a can of diced tomatoes. Then taste for additional seasonings.
Too tangy? Add 2 tsp. sugar.
More spice/heat? Add additional red pepper flakes and ¼ teaspoon cayenne pepper. You can also add a chopped jalapeno with the onions/celery/garlic.
For a smokier chili add ¼-1/2 teaspoon smoked paprika. To add a smoky spice add 1 chopped chili pepper in adobo sauce (2-3 for more spice).

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Instant Pot Cooking Times Guide

January 5, 2021 by Susie Weinrich Leave a Comment

Grab all the Instant Pot Cooking Times here in an easy to navigate guide. Everything from Pasta to Vegetables to Meat cooking times. Take your favorite stove top and oven recipes and adjust them to be cooked right in your Instant Pot (electric pressure cooker).

There are quite a few options when buying an Electric Pressure Cooker, however these cooking times are based on using a 6 quart Instant Pot.

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Your Instant Pot

Cooking in your Instant Pot is quick and easy. If you are new to the Instant Pot, do not be scared, jump right in with the water test!

In this guide we will talk mostly about cooking times. If you need more info or easy recipes you can jump over to this post for Instant Pot Recipes for Beginners.

How to Set Cooking Time on Your Instant Pot

The very first thing you need to know how to do is to set the cooking time on your Instant Pot.

After you have locked the lid in place and turned the venting knob to “sealing” then it is time to choose your cooking time.

TIME: In general you will use the PRESSURE COOK button. Press the Pressure Cook button and then use the +/- button to choose your cook time per the recipe you are making.

PRESSURE: There are 2 pressure settings- low and high. Most recipes will call for “high” pressure, which most pots are already set to, you can check on the display screen. If the recipe calls for “low” pressure then you will press the pressure cook button a couple times and you can see it scroll through the pressure setting on the display screen.

BEEP: After choosing the correct pressure and time settings, wait for the pot to beep and that is the indication that the Instant Pot has accepted your settings. There is not a “start” button. After the beep it will start to build pressure. The pot will not start counting the time down until it has come to complete pressure.

Pressure & Release

Be aware that most recipes do not include pressure and release time in their time calculation, just like a baking recipe doesn’t usually include the time for your oven to preheat.

So this can add 10-30 minutes to your overall time. However, the bonus is that this is all hands-off time!!

Standard Cooking Functions

There are a couple standard functions that you will want to know about on your Instant Pot. There are other fancy preset functions depending on the Instant Pot that you purchased, like rice, meat, stew, sterilize, egg, etc…

But the sauté, pressure cook and keep warm are the basic functions that you will want to use often:

Sauté

This is used to brown meat, soften veggies, simmer/boil, or deglaze the pot. Once you press the sauté button the pot will heat up. When it is ready/fully heated the display screen will read “hot”. There are 3 HEAT SETTINGS with the sauté function:

Less – for simmering and thickening sauces.
Normal – for regular browning or softening veggies (this is the default when you press sauté). Also great for a hard simmer.
More – for stir fry style cooking and blackening. Also great for boiling liquid.

Pressure Cooking

This will be your main cooking method in the Instant Pot. There are two things to set for cooking:

Pressure – Low or High. Most recipes call for high. You set this by pressing the PRESSURE COOK button multiple times and you can see it scroll through low and high on the display screen.
Time – Use the +/- button to change the time for your cooking. Once it is set just wait to hear a beep and it will start to build pressure. The time will not start counting down until the pressurizing is complete.

Keep Warm

This button will illuminate after the pressure cooking is done. However, you can also choose this function to keep your food warm after the cooking and pressure releasing is done.

This function is also great way to melt cheese or chocolate!

Getting Help

If you have further questions about converting a personal recipe to an instant pot recipe do not hesitate to reach out to Susie at susie@momsdinner.net!!

Time Guide

This guide is a great starting point for your Instant Pot cooking. You may find that you like your pasta cooked for 5 minutes instead of 6, or your hard boiled eggs cooked for 4 minutes instead of 5. With trial and error your will find your preferences. This guide will get you started. All cooking times are in minutes:

Vegetables & Fruit

Veggie & Fruit	Fresh (time in mins.)	Frozen (time in mins.)
Artichokes, whole	10	12
Asparagus	1	2
Beets, small whole	12	14
Broccoli, florets	1	2
Brussels Sprouts, whole	2-3	3-4
Cabbage, shredded	2	3
Carrots, 1 inch chunks	2	3
Cauliflower, florets	2	3
Celery, chunks	2	3
Collard greens	4	5
Corn, kernels	1	2
Corn, cob	2	3-4
Eggplant	2	3
Green Beans	2	3
Leeks	2	3
Mixed Veg	NA	3
Green Peas	2	3
Potatoes, cubed	5	6
Potatoes, whole large	15	NA
Spinach	1	1
Butternut Squash, slice	3	4
Sweet Potato, cubes	4	5
Sweet Potato, whole	10	NA
Peppers, slices	2	3
Apples, slices	2 (5 min for applesauce)	NA
Apples, whole	4	NA
Apples, halved	3	NA
Peaches	3	NA
Pears, whole	3	NA
Plums	3	NA

Rice & Grains

Rice & Grains	Grain : Water/Broth (cups)	Time (min.)
Barley, pearl	1:2.5	20-22
Couscous	1:2	2-3
Corn, dried	1:3	25-30
Millet	1:1.75	10-12
Oats, quick	1:2	2-3
Oats, steel cut	1:3	3-5
Porridge	1:6.5	5-7
Quinoa, quick cooking	1:1.25	1
Rice, Basmati	1:1	4
Rice, Brown	1:1	20-22
Rice, Jasmine	1:1	4
Rice, White	1:1	4
Rice, Wild	1:2	20-25
Risotto	1.5:4	7 (with a 10 min natural release)
Sorghum	1:3	20-25
Spelt Berries	1:1.5	25-30
Wheat Berries	1:3	20-25

Pasta

When you cook pasta in the Instant Pot it is a good rule to include 2 cups of liquid (water or broth) to every 8 oz. of pasta.

For more info on your pasta shapes and times this is a great post on tips for cooking pasta in the Instant Pot. They recommend that you find the lowest recommended cooking time written on your box of pasta. Then divide that in half and minus 2 minutes. At the end of that cook time do a 5 minute natural release.

Example: Spaghetti has an average recommended stove top time of 8 minutes. Half of the time for the Instant Pot = 4 minutes
4 minutes – 2 minutes = 2 minute cook time with a 5 minute natural release

If your math is coming to zero (0), that is ok! Zero is an actual time setting on your Instant Pot!

TIP: If you are following a pasta recipe that calls for different timing, like this Instant Pot Chicken Fettuccine Alfredo, follow the recipe! It is tested and timing may be set for other cooking purposes (ex: chicken).

Beans & Legumes

This list is for dried beans and legumes, not canned. Also the times are based on NOT soaking before cooking:

Dried Beans & Legumes	Time (min)
Black Beans	20-25
Black Eyed Peas	6-7
Chickpeas, Garbanzo Beans	35-40
Cannellini Beans	25-30
Great Northern Beans	25-30
Kidney Beans, White	25-30
Kidney Beans, Red	15-20
Lentils, Green or Brown	4-6
Lentils, Red or Yellow	1-2
Lima Beans	12-14
Navy Beans	20-25
Pinto Beans	25-30
Peas	6-10
Soy Beans	35-45

Seafood & Fish

Seafood & Fish	Fresh	Frozen
Crab, whole	2-3	4-5
Fish, whole	4-5	5-7
Fish, fillet	2-3	3-4
Fish, Steak	3-4	4-6
Lobster	2-3	3-4
Mussels	1-2	2-3
Seafood soup or stock	7-8	8-9
Shrimp or Prawn	1-3	2-4

Meat

This category will include poultry, beef, pork and lamb. The time is set per pound for large cuts of meat (ex. chuck roast or pork butt). If it is something smaller like chicken breasts or meatballs then it is set as a total time.

Pro Tip: If you choose to brown the meat before cooking make sure that you completely deglaze the bottom of the instant pot before moving on to pressure cooking. This will prevent getting a burn protection warning during cooking.

Pro Tip: For more tender and juicy meat it is recommended that you allow for a natural pressure release so the meat can “rest” a little before releasing all the pressure. However if you are following a tested Instant Pot recipe, follow the instructions written.

Cut (beef, pork, poultry, lamb)	Time (minutes)
Beef, Stew Meat cubes	25 total
Beef, Meatballs	5 total
Beef, cut into large 3 inch chunks (Pot Roast, rump, round, chuck, blade, brisket)	15/lb
Beef, whole (Pot Roast, rump, round, chuck, blade, brisket)	20/lb.
Beef, Flank Steak sliced thin	2 total
Beef, Ribs	20-25 total
Beef, Top Round Steak, sliced	20 total
Beef, shank	25-30 total
Beef, oxtail	40-50 total
Beef, KC Strip, Filet, Ribeye,	Not recommended for the Instant Pot
Chicken, breast boneless skinless	6-8 total
Chicken, breast 1 inch chunks	4-6 total
Chicken, whole	8/lb.
Chicken, cut bone-in	10-15 total
Chicken Bone Broth	20-22 total
Chicken, thigh boneless	6-8 total
Chicken, thigh bone-in	10-12 total
Duck, portions with bone	12-15 total
Duck, whole	10/lb.
Eggs, whole	5min high pressure-5 min natural release-5 min ice bath
Ham, slices, cooked	4-5 total
Lamb, cubed	10-15 total
Lamb, stew meat	12-15 total
Lamb, leg	15/lb.
Pork, loin roast	15/lb.
Pork, butt roast	15/lb.
Pork, ribs	15-20 total
Pork, boneless ribs, country ribs	15-18 total
Turkey, breast boneless	7-9 total
Turkey, breast whole	20-25 total
Turkey, leg	15-20 total
Veal, chops	5-8 total
Veal, roast	12/lb.

Cooking times included in the tables were taken from the Instant Pot Recipe Booklet and from Susie (Mom’s Dinner) personal experience using a Duo Plus 6 quart Instant Pot.

If you have further questions about converting a personal recipe to an instant pot recipe do not hesitate to reach out to Susie at susie@momsdinner.net!!

Buffalo Chicken Nachos

January 4, 2021 by Susie Weinrich 5 Comments

Talk about amazing game day food. These Buffalo Chicken Nachos are the perfect mash up of Buffalo chicken wings, Buffalo chicken dip and nachos, all in one! Tortilla chips are loaded with a homemade creamy buffalo chicken sauce and then topped with melted cheese, a little blue cheese crumble and some green onions. Just add a cold drink and a pile of napkins on the side.

a tray of buffalo chicken nachos topped with green onions

Some other great appetizer recipes to check out are Buffalo Chicken Meatballs, baked spinach artichoke dip, skillet Cajun shrimp, and BBQ chicken sliders.

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Ingredients & Supplies

Here are the things you will need to make this Buffalo Chicken Nacho recipe:

Large rimmed baking sheet
Tortilla chips – use a sturdy tortilla chip to handle all the yummy buffalo chicken topping!
8 oz. cream cheese, softened – make sure your cream cheese is softened so it will mix into the topping well.
2 cups cooked shredded chicken – great time to use a rotisserie chicken! But if you want to cook your own this rotisserie chicken or poached chicken works great here. If you have an Instant Pot you can make this Instant Pot Shredded Chicken. Or for another layer of flavor you could use Smoked Chicken!
Franks Red Hot Wing Sauce (Buffalo Sauce) – this is what we use in the Buffalo Chicken Meatballs too, grab the one that say “WING” on it, it is a prepared sauce that works perfectly in this recipe.
½ cup sour cream
1-2 fresh garlic cloves
3 cups shredded cheese – cheddar, Monterey jack, Colby jack, or pepper jack will all work! Shred the cheese instead of buying pre-shredded, it melts creamier!
blue cheese crumbles – optional but so good!
green onions – makes a great garnish!

How to Make Buffalo Chicken Nachos

You may have heard of Buffalo Chicken Dip, this nacho recipe is like taking that dip to the next level! Let’s get started…

Step 1

Preheat the oven to 350°F. Mix the chicken, buffalo wing sauce, sour cream, cream cheese, and garlic.

tortilla chips with buffalo chicken dip spread out over top

Step 2

Lay a pile of tortilla chips on the rimmed baking sheet, dot the top with the buffalo chicken dip.

Pop in the oven for 5 minutes.

Buffalo Chicken Nachos with cheese melted over top

Step 3

Spread the warm dip over the chips, top with cheese and pop back in the oven for 5-8 mins.

buffalo chicken nachos garnished and ready for serving

Step 4

Garnish the top with blue cheese crumbles, ranch, green onions, etc…

More Buffalo Recipes

Apple Spice Cake with Butter Rum Sauce

December 22, 2020 by Susie Weinrich 1 Comment

Apple Spice Cake is a lovely spiced cake recipe that is full of apples pieces. It has notes of cinnamon, nutmeg and clove that pair perfectly with the tender cooked apple pieces. It is served with a drizzle of decadent Butter Rum Sauce or Brown Sugar Caramel Sauce.

butter rum sauce being drizzled over a piece of apple spice cake

If you are looking for other apple dessert recipes, check out some of these on Mom’s Dinner:

Ingredients & Supplies

Here are the items you need to make this apple spice cake recipe:

9×13 baking pan
baking spray
eggs
vegetable oil
sugar
flour
cinnamon, nutmeg, ground ginger, ground clove
salt
baking soda
vanilla and almond extract
pecans or walnuts
fresh apples

Photo also includes ingredients for the Butter Rum Sauce:

Apples

This recipe calls for 4 cups of fresh apples. We like to use Granny Smith (green) apples because they hold up during baking. The slight tartness of the Granny Smith variety also balances this sweet cake.

However feel free to use other varieties of apples or a combo of many! Just make sure you have 4 cups.

How To Make Apple Spice Cake

Start by preheating the oven to 350 degrees. Then generously grease/spray your 9×13 pan and set it aside.

In a stand mixer with a paddle attachment (or a hand held mixer and a large bowl) beat together the eggs, oil, and sugar, about 1 minute.

In a separate bowl whisk together the flour, cinnamon, nutmeg, ginger, clove, baking soda and salt.

With the mixer on low gradually add the flour mixture to the egg mixture, just until it is combined. Add in the vanilla and almond extract and give it one final quick mix.

Fold in the apples and nuts.

Pour the batter into the prepared 9×13 pan. Bake for 45-50 minutes until it is cooked through and a toothpick inserted in the center comes out clean with no raw batter.

If you are using a glass baking pan cooking time will be closer to 45-50 minutes. If you are using a metal baking pan cooking time will be closer to 40-45 minutes.

TIP: if your cake is browning too much on the top towards the end of the cooking time, tent some foil loosely over the cake.

Let the cake cool for 30+ minutes before cutting. When you cut the cake use a sharp knife to cut through all the apples.

Serve topped with the Rum Butter Sauce (linked above)!

Storing

With all the apples in this cake it will actually get more and more moist as it sits. So you will want to finish the cake up within about 3-4 days of making it. Store at room temp or in the fridge, in a covered pan.

Apple spice cake with butter rum sauce being drizzled over the top

Brunch Bread

This Apple Spice Cake also makes an amazing breakfast bread/cake for a brunch! Instead of the butter rum sauce you can simply dust the top with a little powder sugar.

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