WHY YOU’LL LOVE BANANA ICE CREAM WITH FROZEN BANANAS

• Just one ingredient… that’s it
  
• Naturally sweet and creamy
  
• Ready in minutes if bananas are frozen
  
• Easy base for tons of flavor variations
  
• Feels like dessert, but couldn’t be simpler

Nice Cream

Back in 2013, when Sassy was 3, we went on a full banana ice cream streak. It started with this. Just bananas. That’s it.

I remember the first time it came together… you’re blending and thinking, “there’s no way this is going to work,” and then suddenly it flips.

Smooth. Creamy. Looks like soft serve. And you just stand there for a second like… okay, wait a minute.

From there, we made every version you can think of. Chocolate, peanut butter, all of it.

But this one ingredient ice cream? This is the one that started the whole thing.

INGREDIENT NOTES

• Bananas: The riper, the better. Lots of brown spots means more natural sweetness. Slice and freeze in a single layer to keep them from clumping and make blending easier.
  
• Optional Toppings and Mix-Ins: This is where you can have fun. Keep it simple or load it up!

VARIATIONS

Chocolate Nice Cream: Add cocoa powder or chocolate syrup.

Peanut Butter Swirl: Blend in or swirl through after.

Cinnamon Banana: Include a pinch of cinnamon for warmth.

Berry Burst: Add a handful of frozen strawberries or raspberries.

Chocolate Chip: Stir in chocolate chips after blending.

Nutty Version: Add peanuts, walnuts, or pecans after blending and pulse until combined.

Flavor Extracts: Include ½ teaspoon of pure extract for a flavor twist. Vanilla, maple, or rum are great options.

SERVING SUGGESTIONS

• Enjoy immediately for soft-serve texture.
  
• Drizzle with hot fudge or caramel sauce for a classic dessert.
  
• Top with sprinkles, chopped candy, or cookie dough bites.
  
• Pair with peanut butter cookies or use them to make an ice cream cookie sandwich.
  
• Add this one ingredient ice cream to a dessert board with fruit and toppings.
  
• Scoop into cones for a true ice cream feel.

NICE CREAM RECIPE FAQ

The first time you make banana ice cream with frozen bananas, it feels a little questionable.

It goes from frozen chunks… to crumbly… to something that almost looks like it’s not going to come together. And then suddenly it does.

That’s the moment people stop too soon, and that’s why it doesn’t turn out right. You have to let it run.

Once it hits that smooth stage, you’ll see it. It loosens, turns glossy, and suddenly looks like actual ice cream. That’s when you stop.

After making this nice cream recipe as many times as we did back then, you start to recognize that shift without even thinking about it.

TOOLS NEEDED

• Food Processor or High-Powered Blender: This is key for getting that smooth texture.
  
• Spatula: For scraping down the sides as the nice cream blends.
  
• Freezer-Safe Container: If you want to firm it up later.
  
• Baking Sheet: For freezing banana slices evenly.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Ice Cream Recipes

Easy Homemade No Churn Blueberry Ice Cream Recipe

2-Ingredient Strawberry Banana Ice Cream Recipe + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

3 Ingredient Chocolate Peanut Butter Ice Cream

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Nice Cream (One-Ingredient)

Make Nice Cream with frozen bananas… and that's it! Soft serve texture like real ice cream, plus plenty of topping and flavor options.

Course Dessert

Cuisine American

Method Blender, Freezer

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 158cal

Author Donna Elick

Ingredients

• 6 ripe bananas, peeled, sliced, and frozen ( about 6 cups)

Optional Toppings

• Sprinkles
• Chopped nuts
• Caramel sauce
• Peanut butter
• Chocolate syrup
• Chocolate chips
• Ground cinnamon

Instructions

• BLEND BANANAS: Add 6 ripe bananas, peeled, sliced, and frozen ( to a food processor or high-powered blender. Blend on high, stopping to scrape down the sides as needed.
• PROCESS UNTIL CREAMY: Continue blending for 2 to 3 minutes. The bananas will go from crumbly to smooth and creamy. Stop when the mixture looks like soft-serve ice cream.
• SERVE OR FREEZE: Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 1 to 2 hours for a firmer scoopable texture.
• SERVE LATER: If frozen longer, let the nice cream sit at room temperature for about 10 minutes before scooping.
• ADD TOPPINGS: Serve with your favorite toppings.

Video

Notes

Make-Ahead: Freeze sliced bananas up to 1 month in advance so they are ready to blend anytime.

Storage: Store prepared nice cream in a freezer-safe container for up to 1 week.

Reheating: Not applicable. Let sit at room temperature to soften before serving.

Freezing Tip: Freeze banana slices in a single layer on a baking sheet before transferring to a bag. This prevents clumping and makes blending easier.

Ingredient Tip: The riper the bananas, the sweeter and more flavorful your nice cream will be.

Nutrition

Serving: 1 | Calories: 158cal | Carbohydrates: 40g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Sugar: 22g | Fiber: 5g | Calcium: 9mg | Iron: 1mg

Originally published May 2021, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Nice Cream (One-Ingredient) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHIPOTLE BEEF BARBACOA

• Rich, smoky flavor just like the restaurant version
  
• Slow cooker does most of the work
  
• Makes a large batch for feeding a crowd
  
• Perfect for tacos, burritos, bowls, and nachos
  
• Tastes even better the next day

Barbacoa Recipe

There are a few things I always order at Chipotle. Barbacoa is one of them.

It’s smoky, a little spicy, and deeply savory in that slow-cooked way that just tastes like someone knew exactly what they were doing.

But once you realize how easy it is to make Chipotle beef barbacoa at home (and how much better it can be when you control the ingredients!), it becomes one of those recipes that earns a permanent place in the rotation.

Honestly, it’s turned into a bit of a thing in our house. We have a whole lineup of Chipotle copycat recipes now, and they’re some of the most popular recipes on our site.

I even build entire party menus around them. Two or three main proteins in slow cookers, a bunch of the sides, and suddenly you’ve got a full Chipotle-style spread that feeds a crowd without a lot of stress.

And this barbacoa recipe is always one of the stars.

The secret is the sauce. Chipotle peppers, garlic, cumin, oregano, lime… everything blended together into this bold, smoky mixture that slowly works its way into the beef as it cooks.

Pure magic happens when you shred it and let it simmer in the sauce a little longer. That’s when the flavor really settles in!

INGREDIENT NOTES

• Beef Chuck Roast: The ideal cut for shredding because of its marbling and connective tissue.
  
• Chipotle Peppers in Adobo: Provide smoky heat and signature barbacoa flavor.
  
• Apple Cider Vinegar: Brightens the sauce and balances the richness of the beef.
  
• Cumin & Oregano: Classic Mexican seasoning combination.
  
• Fresh Lime Juice: Adds acidity and keeps the flavor vibrant.

VARIATIONS

Spicier Barbacoa: Add extra chipotle peppers or adobo sauce.

Mild Version: Use only 2 chipotle peppers.

Instant Pot Option: Sear right in the pot (in batches), then cook on High pressure for 60 minutes with a natural pressure release.

Garlic Lovers: Increase the amount of garlic to 8 cloves.

SERVING SUGGESTIONS

• Pile into tacos with cilantro, onion, and lime.
  
• Build burrito bowls with cilantro lime rice and pinto beans.
  
• Make loaded nachos with queso blanco sauce.
  
• Stuff barbacoa chipotle into quesadillas or enchiladas.
  
• Enjoy over cauliflower cilantro lime rice with guacamole.

BARBACOA CHIPOTLE FAQ

Chuck roast works beautifully for barbacoa chipotle because the slow cooking process breaks down connective tissue and turns it into gelatin.

That’s what creates the rich, silky texture and keeps the meat moist while shredding easily.

Blending the sauce before cooking allows the spices and chipotle peppers to distribute evenly throughout the meat.

And letting the shredded beef cook in the sauce during the final hour is what gives it that deep, restaurant-style flavor.

It’s a small step that makes a big difference in this copycat Chipotle barbacoa recipe.

TOOLS NEEDED

• Slow Cooker: A 5- or 6-quart crockpot is perfect for this barbacoa recipe.
  
• Blender or Food Processor: To make the sauce.
  
• Dutch Oven or Skillet: For searing the beef before it’s slow-cooked.
  
• Tongs: Helps with flipping the meat while searing.
  
• Two Forks for Shredding: It doesn’t take much effort!

Enjoy!

With love, from our simple kitchen to yours.

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🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Chipotle Barbacoa (Slow Cooker Copycat) + Video

Make this Barbacoa Recipe in the slow cooker for the Mexican barbecue of your dreams. Fall-apart tender, a little spicy, and feeds a crowd!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 12

Calories 312cal

Author Donna Elick

Equipment

• slow cooker
• dutch oven
• large tongs

Ingredients

FOR THE BEEF

• 4 pounds chuck roast trimmed of excess fat and cut into 8 chunks
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 2 bay leaves

FOR THE SAUCE

• 1/4 cup apple cider vinegar
• 6 cloves garlic
• 4 teaspoons ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon fresh ground black pepper
• 1/8 teaspoon ground cloves
• 4 chipotle peppers in adobo sauce from 1 can
• 1 tablespoon adobo sauce from the can
• 1 cup chicken stock or 1 cup water plus 1 teaspoon chicken base
• 1/4 cup fresh lime juice
• 1 teaspoon kosher salt

Instructions

• PREP BEEF: Trim visible fat from 4 pounds chuck roast and cut into 8 chunks. Pat the meat dry with paper towels. Sprinkle all sides with 1 teaspoon kosher salt.
• MAKE SAUCE: In a blender or food processor, combine 1/4 cup apple cider vinegar, 6 cloves garlic, 4 teaspoons ground cumin, 1 tablespoon dried oregano, 1 teaspoon fresh ground black pepper, 1/8 teaspoon ground cloves, 4 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, 1 cup chicken stock, and 1/4 cup fresh lime juice. Blend until smooth.
• SEAR BEEF: Heat 2 tablespoons extra virgin olive oil in a Dutch oven over medium-high heat. Add beef chunks and sear on all sides until browned and a crust forms.
• TRANSFER: Place the seared beef into a slow cooker. Pour the blended sauce over the beef and add 2 bay leaves.
• SLOW COOK: Cover and cook on HIGH for 5 to 6 hours or LOW for 8 hours, until the beef is fork-tender.
• SHRED: About 1 hour before serving, shred the beef using two forks. Stir to coat with the sauce.
• SEASON: Taste and add the remaining 1 teaspoon kosher salt if needed.
• FINISH: Cover and cook for the final hour so the shredded beef absorbs the sauce.
• SERVE: Serve hot in tacos, burritos, bowls, or salads.

Video

Notes

No Blender Option: Finely mince the garlic and chipotle peppers, then whisk all sauce ingredients together in a bowl before adding to the slow cooker.

Make-Ahead: This barbacoa tastes even better the next day. Refrigerate overnight for deeper flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze cooled barbacoa with sauce in freezer-safe containers for up to 3 months.

Serving Ideas: Use in burritos, tacos, nachos, rice bowls, or salads.

Nutrition

Serving: 1 | Calories: 312cal | Carbohydrates: 3g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 775mg | Sugar: 1g | Fiber: 1g | Calcium: 46mg | Iron: 4mg

Originally Published January 2021, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Barbacoa Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BONELESS PORK CHOPS IN AIR FRYER

• Crispy, caramelized exterior
  
• Juicy, tender center
  
• Ready in under 25 minutes
  
• Bold herb rub with sweet balance
  
• Reliable, repeatable results

Air Fryer Pork Chops

Pork chops get a bad reputation. And honestly? It’s usually deserved. They get overcooked. They get dry. They get forgotten in the back of the fridge.

But thick-cut pork chops in the air fryer? That’s a different story.

The brown sugar in the rub melts and caramelizes just enough to create that savory-sweet crust. The herbs wake everything up.

And cooking them to 145°F (and not a minute more!) is what keeps these air fryer pork chops juicy instead of chewy.

Thickness matters. Temperature matters. Resting matters. Do those three things, and suddenly pork chops aren’t boring. They’re dependable.

And when dinner is on the line, dependable always wins.

Use my air fryer recipes to make dinner, breakfast, and even party appetizers like cheesy n’ crispy Easy Arancini!

Busy day? Try these Slow Cooker Mushroom Pork Chops that cook themselves while you take care of business!

INGREDIENT NOTES

• Thick-Cut Boneless Pork Chops: Aim for 1½ to 2 inches thick for best juiciness.
  
• Light Brown Sugar: Helps create caramelization and balances savory herbs.
  
• Dried Thyme & Oregano: Bring earthy depth that pairs beautifully with the natural pork flavor.
  
• Garlic & Onion Powder: Build flavor without overpowering.
  
• Extra Virgin Olive Oil: Helps the rub adhere and promotes browning. Avocado oil is a good substitute.

VARIATIONS

Spicy Sweet: Add ½ teaspoon of cayenne to the rub.

Maple Swap: Replace the brown sugar with maple sugar.

Smoky: Add 1 teaspoon of smoked paprika to the mix.

Italian Style: Include freshly grated Parmesan in the rub.

BBQ Finish: Brush BBQ sauce lightly over each pork chop in the air fryer during the last 2 minutes.

SERVING SUGGESTIONS

• Pair with our Honey Glazed Air Fryer Carrots.
  
• Serve over garlic mashed potatoes or with cheesy Potatoes au Gratin.
  
• Add a crisp side salad with our Balsamic Vinaigrette.
  
• Slice air fryer pork chops and serve over rice bowls.
  
• Pair with roasted green beans for a simple plate.

AIR FRYER BONELESS PORK CHOPS FAQ

Pork chops come from the loin, which is a lean cut of meat. And that means it dries out quickly if overcooked.

The key to the juiciest air fryer boneless pork chops is pulling them at 145°F and allowing them to rest. During that rest, carryover heat finishes cooking gently while juices redistribute throughout the meat.

Brown sugar in the rub helps with surface browning and creates a subtle crust under high air fryer heat.

Proper spacing in the basket allows hot air to circulate, which prevents steaming and promotes even caramelization.

This recipe isn’t complicated. It’s controlled heat and attention.

TOOLS NEEDED

• Air Fryer: Basket style preferred.
  
• Instant-Read Thermometer: Essential for perfect doneness.
  
• Small Mixing Bowl: For making the dry rub.
  
• Paper Towels: To pat dry the pork before adding the rub.
  
• Tongs: For safely flipping boneless pork chops in air fryer.

Enjoy!

With love, from our simple kitchen to yours.

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Air Fryer Pork Chops

These boneless Air Fryer Pork Chops come out tender and juicy with a smoky-sweet brown sugar herb rub. Simple, flavorful, and so easy!

Course Main

Cuisine American

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 315cal

Author Donna Elick

Ingredients

• 4 thick-cut boneless pork chops about 1 ½ to 2 pounds total
• 2 tablespoons extra virgin olive oil

FOR THE RUB

• 2 tablespoons light brown sugar
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon dried thyme

Instructions

• PREHEAT AIR FRYER: Preheat the air fryer to 400°F for 5 minutes.
• PREP PORK: Pat the 4 thick-cut boneless pork chops dry with paper towels.
• OIL: Drizzle 2 tablespoons extra virgin olive oil evenly over the pork chops and rub to coat all sides.
• MIX RUB: In a small bowl, combine 2 tablespoons light brown sugar, 1 tablespoon dried oregano, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon kosher salt, 1 teaspoon fresh ground black pepper, and 1 tablespoon dried thyme. Stir well.
• SEASON: Sprinkle about 1 tablespoon of the rub mixture onto each pork chop, pressing gently to adhere and coating all sides evenly.
• COOK: Lightly spray the air fryer basket with oil. Place pork chops in a single layer with space between them. Air fry at 400°F for 14 to 17 minutes, flipping halfway through, until the internal temperature reaches 145°F.
• REST: Transfer pork chops to a plate and let rest for 5 minutes before serving.
• SERVE: Garnish with fresh thyme if desired.

Video

Notes

Thickness Matters:
1 ¼-inch pork chops cook in about 14 minutes.
1 ¾-inch pork chops cook closer to 17 minutes.

Internal Temperature: Pork is done at 145°F. Remove slightly early to prevent overcooking.

Rub Yield: This rub recipe generously coats 4 thick chops. If using thinner chops, you may have a little leftover.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 350°F air fryer for 3 to 4 minutes.

Nutrition

Serving: 1 | Calories: 315cal | Carbohydrates: 11g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 1814mg | Sugar: 6g | Fiber: 2g | Calcium: 69mg | Iron: 3mg

Originally published August 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Pork Chops + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR CHERRY DUMP CAKE

• Only 3 ingredients (no mixing bowls required)
  
• Takes 10 minutes to assemble
  
• Buttery, crisp topping with gooey fruit underneath
  
• Perfect for last-minute guests
  
• Even better with ice cream melting on top

Cherry Dump Cake Recipe

I’ve been making dump cakes for years, and at this point, we have more versions than I can count. Cherry. Peach. Lemon. Chocolate. Caramel apple. You name it, we’ve probably baked it.

There’s something about the simplicity that just works. You layer it, you drizzle the butter, and somehow it turns into this bubbling, golden dessert that tastes like you fussed all afternoon.

This cherry dump cake with cake mix is the classic. The one that started it all. Sweet, jammy fruit underneath that buttery crust that gets crisp at the edges and soft in the center.

But if you’re in the mood to branch out? We’ve got options.

You can try our Oreo Dump Cake, go fruity with Strawberry Dump Cake, or lean into comfort with Peach Cobbler Dump Cake.

Love cherry? Try our Cherry Pineapple Dump Cake or Cherry Pound Cake with Lime Soda for refreshing summer favorites!

Feeling chocolate? Chocolate Cherry Dump Cake is always a good idea.

And if fall is calling your name, Caramel Apple Dump Cake (and our crockpot version) never disappoints.

The beauty of dump cakes is that they’re forgiving, adaptable, and just plain good.

Start with this recipe for a cherry dump cake. Then work your way through the list. I won’t stop you.

INGREDIENT NOTES

• Cherry Pie Filling: Use a good-quality brand with whole cherries for the best texture.
  
• Yellow Cake Mix: Do not prepare it! Sprinkle it dry right from the box.
  
• Unsalted Butter: Melted and evenly drizzled ensures full coverage and that golden crust.
  
• Extra Butter for Pan: Helps prevent sticking and adds flavor to the edges.

VARIATIONS

Almond Cherry: Stir ½ teaspoon almond extract into the cherry filling before layering. It deepens the fruit flavor beautifully.

Crunchy Topping: Sprinkle sliced almonds or chopped pecans over the melted butter before baking for added texture.

Brown Sugar Crust: Replace ¼ cup of the dry cake mix with brown sugar before sprinkling over the filling. It creates a slightly caramelized top.

White Chocolate Drizzle: After baking and cooling slightly, drizzle melted white chocolate over the top for an indulgent finish.

Double Butter Edge: Dot an extra tablespoon or two of cold butter around the edges of the pan before baking to create extra-crispy corners.

Sweet-Tart Boost: Add a handful of fresh or frozen tart cherries to the pie filling for a brighter flavor contrast.

SERVING SUGGESTIONS

• Serve warm with a scoop of vanilla ice cream.
  
• Add a dollop of homemade whipped cream and a maraschino cherry on top.
  
• Spoon over pound cake for a layered dessert.
  
• Pair this cherry dump cake recipe with coffee after dinner.
  
• Serve alongside our crockpot beef roast for a comfort-food spread.

CHERRY DUMP CAKE WITH CAKE MIX FAQ

I didn’t mean to create a whole dump cake family… it just sort of grew from this one.

Cherry was the starting point. The classic. The one that proves you don’t need a complicated method to get a really good dessert.

What makes this cherry dump cake recipe work isn’t magic… it’s chemistry.

The dry cake mix absorbs moisture from the fruit and the melted butter as it bakes, creating that cobbler-like layer underneath and that golden crust on top.

The sugar in the filling caramelizes at the edges, which is why you get those slightly crisp, almost chewy corners.

And here’s the part people miss: it has to bubble. That bubbling means the filling has thickened and the starches have activated. If you pull it too soon, the texture won’t set up properly.

Once I understood that balance (fruit, dry mix, butter, heat) I started playing. That’s how the whole dump cake family happened.

Different flavors. Same dependable science. And it works. Every time.

TOOLS NEEDED

• 9 x 13-inch Baking Dish: Standard size matters for even results.
  
• Rubber Spatula: For spreading the filling evenly.
  
• Small Bowl: For melting the butter.
  
• Oven Mitts: This one bubbles up hot.
  
• Ice Cream Scoop: Optional, but highly recommended!

Enjoy!

With love, from our simple kitchen to yours.

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Cherry Dump Cake Recipe

This Cherry Dump Cake Recipe makes the easiest dessert ever! Bubbly, tart-sweet filling and a buttery, golden cake with just 3 ingredients.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 356cal

Author Donna Elick

Ingredients

• 2 21 ounce cans cherry pie filling (42 ounces total)
• 1 15.25 ounce box yellow cake mix
• 10 tablespoons melted unsalted butter
• 2 tablespoons unsalted butter for greasing the baking dish

Optional toppings:

• Vanilla ice cream
• Whipped cream
• Maraschino cherries

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with 2 tablespoons unsalted butter or nonstick spray.
• ADD FILLING: Pour 2 21 ounce cans cherry pie filling into the prepared baking dish. Use a rubber spatula to spread the filling evenly into the corners.
• ADD CAKE MIX: Sprinkle 1 15.25 ounce box yellow cake mix evenly over the cherry filling. Gently shake the pan to level the dry mix. Do not stir.
• ADD BUTTER: Drizzle 10 tablespoons melted unsalted butter evenly over the cake mix. Try to cover as much of the dry mix as possible. Lightly shake the pan again to help distribute the butter.
• BAKE: Bake for 45 to 50 minutes, until the top is golden brown and the cherry filling is bubbling around the edges. Start checking at 40 minutes.
• COOL: Remove from the oven and let cool for 10 minutes before serving.
• SERVE: Scoop into bowls and top with Vanilla ice cream, Whipped cream, or Maraschino cherries if desired. Serve warm.

Video

Notes

Make-Ahead: This cake can be baked earlier in the day and reheated gently before serving.

Storage: Store covered in the refrigerator for up to 4 days.

Reheating: Reheat individual portions in the microwave for 20 to 30 seconds, or warm the full dish at 325°F until heated through.

Freezing: Freeze cooled cake tightly covered for up to 2 months. Thaw overnight in the refrigerator before reheating.

Butter Tip: If you see dry patches of cake mix after baking, drizzle a little extra melted butter over those spots next time for full coverage.

Nutrition

Serving: 1 | Calories: 356cal | Carbohydrates: 63g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 333mg | Sugar: 19g | Fiber: 1g | Calcium: 105mg | Iron: 1mg

Originally published February 2019, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cherry Dump Cake Recipe (3-Ingredient) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR BEER BREAD

• No yeast. No rise time.
  
• Four ingredients. That’s it.
  
• Crisp, buttery top every time
  
• Ready in just over an hour
  
• Foolproof and beginner-friendly

Beer Bread Recipe

This is the bread I make when I want homemade bread… but I don’t want to babysit dough.

You stir it. It looks a little lumpy. That’s fine, don’t overmix it.

Seriously. Leave it alone.

The beer does all the heavy lifting here. That’s your rise. That’s your flavor. That’s your magic.

And when that melted butter hits the top before baking? That’s where the crust comes from. Don’t skip it!

This beer bread recipe is easy. And while it may not be fancy bread, it is dependable bread.

It’s the kind you slice thick and slather with more butter while it’s still warm. And nobody complains.

INGREDIENT NOTES

• Self-Rising Flour: Already has the leavening and salt built in. If you substitute with AP flour, measure those two carefully.
  
• Granulated Sugar: Just enough to balance the bitterness of the beer. Don’t worry, it won’t taste sweet.
  
• Beer (12 oz): Lighter beers give a milder flavor. Dark beers add more depth and richness.
  
• Salted Butter: Poured on top for that crisp, golden crust. It’s not optional in my book.

VARIATIONS

Keep in mind that certain mix-ins may increase the bake time, so keep a close eye on your loaf!

Cheddar Beer Bread: Fold in 1 to 1½ cups of shredded sharp cheddar.

Garlic Herb: Add 1 tablespoon dried Italian seasoning and ½ teaspoon garlic powder.

Honey Butter Top: Replace sugar with honey and brush extra melted butter on top after baking.

Spicy: Stir in diced jalapeños and a pinch of cayenne.

Bacon: Mix in ½ cup of cooked crumbled bacon (also good with cheese).

Flavor Twist: Mix up to 1 tablespoon of dried rosemary or a handful of chopped sun-dried tomatoes into the dough.

Sweet Version: Use lemon-lime soda instead of beer for a softer, sweeter loaf.

No Alcohol: Replace beer with ginger ale or a non-alcoholic beer.

SERVING SUGGESTIONS

• Slice thick and serve with our slow cooker chili.
  
• Toast leftovers and spread with honey butter.
  
• Pair this easy beer bread recipe with a bowl of creamy tomato soup.
  
• Use for hearty sandwiches with sliced roast beef.
  
• Serve alongside our old-fashioned beef stew.

BEER BREAD FAQ

I started making this recipe for beer bread years ago when I forgot to buy yeast. Accidental win.

The carbonation in the beer activates the leavening in the flour, which gives you lift without kneading.

That’s why you don’t want to overmix… too much stirring knocks out those bubbles before they ever hit the oven.

And pouring butter over the top instead of mixing it in? That creates that golden crust everyone fights over.

I’ve tested this recipe with cheap beer, fancy beer, even non-alcoholic… It’s forgiving. Which is exactly why it’s stayed in my kitchen all these years.

TOOLS NEEDED

• 9 x 5-inch Loaf Pan: Standard size matters for the right height.
  
• Large Mixing Bowl: Nothing fancy.
  
• Wooden Spoon: No mixer required for this beer bread recipe!
  
• Measuring Cups: Accurate flour measurement is key for a fluffy texture.
  
• Wire Rack: Helps prevent a soggy bottom.

Enjoy!

With love, from our simple kitchen to yours.

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Cheesy Pepperoni Pizza Beer Bread

Starbucks Banana Bread Loaf Copycat Recipe

Best Homemade Cinnamon Swirl Bread Recipe + Video

Cheesecake Factory Brown Bread Copycat Recipe

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Beer Bread Recipe + Video

This Beer Bread Recipe uses just four ingredients to create a flavorful, fluffy loaf. Perfect with chilis, soups, or a thick layer of butter! 

Course Bread

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 179cal

Author Donna Elick

Ingredients

• 3 cups self-rising flour
• 3 tablespoons granulated sugar
• 1 bottle beer, 12 ounces
• 3 tablespoons salted butter, melted

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter or nonstick spray.
• MIX DRY INGREDIENTS: In a large mixing bowl, whisk self rising 3 cups self-rising flour and 3 tablespoons granulated sugar until evenly combined.
• ADD BEER: Pour the 1 bottle beer, 12 ounces into the center of the flour mixture. Stir with a wooden spoon just until combined. The batter will be thick and slightly lumpy. Do not overmix.
• FILL PAN: Spoon the batter into the prepared loaf pan and spread evenly.
• ADD BUTTER: Drizzle 3 tablespoons salted butter, melted evenly over the top of the batter.
• BAKE: Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The loaf should sound hollow when lightly tapped.
• COOL: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack. Allow to cool before slicing for clean cuts.

Video

Notes

Flour Substitute: If using all-purpose flour, combine 3 cups all-purpose flour with 1 tablespoon baking powder and ¾ teaspoon kosher salt to replace self-rising flour.

Butter Tip: If using unsalted butter, add ¼ teaspoon kosher salt to the flour mixture.

Beer Options: Non-alcoholic beer, lemon-lime soda, or ginger ale can be substituted, but traditional beer provides the richest flavor.

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

Freezing: Slice first, then freeze with parchment between slices in a freezer-safe bag for up to 6 months.

Nutrition

Serving: 1 slice | Calories: 179cal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 28mg | Sugar: 4g | Fiber: 1g | Calcium: 7mg | Iron: 0.3mg

Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Beer Bread Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHICKEN PARM SLIDERS RECIPE

• A decade-long reader favorite for a reason
  
• Fast, easy, and completely reliable
  
• All the flavors of chicken parm, party-style
  
• Feeds a crowd without stress
  
• Melty, saucy, and deeply satisfying

Chicken Parmesan Sliders

I’ve been making chicken sliders recipes forever, and this one never fails me.

These aren’t fancy. They’re not trying to be anything new. They’re just everything people already love, packed into a form that’s easier to serve and even easier to eat.

The garlic butter matters. Toasting the rolls matters. And layering everything the right way is what keeps them from turning soggy or sliding apart when you pick one up.

These parmesan chicken sliders are the ones people hover around. The ones that vanish first. The ones someone always asks for the recipe for.

If you need one dish you can always count on, this is it!

Need some variety? Try our Chicken Pesto Sandwich Sliders next!

INGREDIENT NOTES

• Chicken Breasts: Cutting them thin keeps them juicy and quick-cooking.
  
• Hawaiian Rolls: Slight sweetness balances the savory chicken and sauce. Other slider buns work, as long as they’re all connected.
  
• Marinara Sauce: Use one you already love… it shows up loud here. I usually whip up a quick batch of my 5-minute pasta sauce.
  
• Mozzarella Cheese: Shreds melt faster and more evenly. Bagged are fine, but grate it fresh if you can.
  
• Parmesan Cheese: Adds salt, depth, and classic chicken parm flavor. Definitely use a fresh wedge here!

VARIATIONS

Spicy: Mix crushed red pepper flakes into the marinara.

Extra Cheesy: Add shredded provolone along with the mozzarella.

Crispy: Lightly bread the chicken before cooking.

Roasted Garlic: Use roasted garlic in the butter instead of garlic powder.

Mini Chicken Parm: Grab a larger-count pack of rolls for smaller, appetizer-sized buns.

Air Fryer Chicken: Cook the cutlets in the air fryer instead of on the stove.

SERVING SUGGESTIONS

• Great for game day or parties with extra marinara for dipping.
  
• Pair a chicken parmesan slider with fries, potato wedges, or mozzarella sticks.
  
• Add a simple green salad to make it into a meal.
  
• Serve roasted vegetables or penne Pomodoro pasta on the side.

CHICKEN PARMESAN SLIDER FAQ

Out of all the chicken sliders recipes out there, this one works because it manages moisture and heat in stages.

Toasting the rolls creates a dry barrier that slows sauce absorption. The Parmesan goes down first, acting as a buffer between bread and chicken.

Since the chicken is fully cooked before assembly, the final bake is only about melting cheese, not cooking meat.

Butter carries garlic flavor evenly across the bread, while mozzarella melts into the chicken and marinara, binding everything together.

The short final bake prevents steam buildup, which is what causes soggy bottoms.

It’s not complicated. It’s just thoughtful layering and timing… and that’s why these chicken parmesan sliders never fail.

TOOLS NEEDED

• Large Skillet: For evenly cooking the chicken.
  
• Rimmed Baking Sheet: Holds chicken parmesan sliders together.
  
• Serrated Knife: Cleanly slices the rolls, before and after baking.
  
• Pastry Brush: For even garlic butter coverage.
  
• Tongs or Spatula: Makes it easier to handle the chicken.

Enjoy!

With love, from our simple kitchen to yours.

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Chicken Parmesan Sliders + Video

Chicken Parmesan Sliders are easy to make and perfect for a casual dinner or game-day food. Saucy, cheesy, delicious… no breading needed!

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 263cal

Author Donna Elick

Equipment

• rimmed baking sheet
• kitchen knives
• cutting boards
• box grater

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds boneless skinless chicken breasts, cut into twelve ½-inch cutlets
• 1/2 teaspoon kosher salt
• 2 teaspoons fresh ground black pepper
• 3 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 3 ounces grated Parmesan cheese
• 3/4 cup marinara sauce
• 4 ounces mozzarella cheese, shredded
• 12 Hawaiian rolls or slider buns kept attached

Instructions

• PREP OVEN AND PANS: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside a large skillet for cooking the chicken.
• PREP ROLLS: Place 12 Hawaiian rolls or slider buns on a cutting board. Using a serrated knife, slice the rolls in half horizontally, keeping them connected. Place the bottom halves cut-side up on one side of the prepared baking sheet and the top halves cut-side up on the other side.
• MAKE GARLIC BUTTER: Melt 3 tablespoons unsalted butter in a small microwave-safe bowl. Stir in 1 teaspoon garlic powder. Brush the cut sides of both the tops and bottoms of the rolls with the garlic butter.
• TOAST ROLLS: Bake the rolls for 8 to 10 minutes, until lightly golden and toasted. Remove from the oven and set aside. Leave the oven on.
• SEASON CHICKEN: Sprinkle both sides of 1 1/2 pounds boneless skinless chicken breasts, cut into twelve ½-inch cutlets with 1/2 teaspoon kosher salt and 2 teaspoons fresh ground black pepper.
• COOK CHICKEN: Heat 2 tablespoons extra virgin olive oil in the large skillet over medium-high heat. Add the chicken in a single layer and cook for about 4 minutes per side, until golden brown and cooked through. The chicken should feel firm and reach an internal temperature of 165°F.
• ASSEMBLE SLIDERS: Sprinkle 3 ounces grated Parmesan cheese evenly over the toasted bottom halves of the rolls. Top with the cooked chicken pieces, trimming if needed so each slider is evenly filled.
• ADD SAUCE AND CHEESE: Spoon about 1 tablespoon of 3/4 cup marinara sauce over each piece of chicken. Sprinkle 4 ounces mozzarella cheese, shredded evenly over the top.
• BAKE: Return the baking sheet to the oven and bake for about 5 minutes, until the cheese is fully melted and bubbly.
• FINISH AND SERVE: Place the top halves of the rolls back on the sliders. Cut into individual sliders and serve warm.

Video

Notes

Make-Ahead: The chicken can be cooked up to 2 days ahead and refrigerated. Reheat briefly before assembling.

Storage: Store leftover sliders in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 350°F oven for 10 minutes or until warmed through. Avoid the microwave if possible to keep the bread from getting soggy.

Ingredient Note: Hawaiian rolls add a slightly sweet contrast to the savory chicken and marinara, but any sturdy slider bun will work.

Nutrition

Serving: 1 | Calories: 263cal | Carbohydrates: 17g | Protein: 19g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 503mg | Sugar: 5g | Fiber: 1g | Calcium: 118mg | Iron: 1mg

Originally published October 2013. Updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Chicken Parmesan Sliders + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE ST PATRICK’S DAY POPCORN

• No baking required
  
• Sweet-and-salty perfection
  
• Feeds a crowd easily
  
• Make-ahead friendly
  
• Perfect for parties, classrooms, and green-food days

Leprechaun Bait

This is not a delicate snack. This is grab-a-handful, sneak-a-piece, hide-the-bag energy.

I make this leprechaun bait recipe when I need something festive that doesn’t ask much of me.

No oven. No precision. Just melt, mix, drizzle, done.

The kettle corn matters. So does breaking up the pretzels. You want sweet. You want salt. You want crunch in every bite.

Set this St Patrick’s Day popcorn out and walk away. People will handle the rest.

INGREDIENT NOTES

• Kettle Corn: Sweet and salty popcorn is already balanced, making it the perfect base for leprechaun bait.
  
• Mint M&M’s: Seasonal, festive, and just enough mint without being toothpaste-y.
  
• Lucky Charms Marshmallows: Pure nostalgia. And plenty of color! You can sometimes find these on their own, but be prepared to pick through a box of cereal.
  
• Mini Pretzels: Extra salt to balance the sweet. Break these in half for texture balance.
  
• Vanilla Candy Coating: Almond Bark or CandiQuik melts smoothly and sets clean.
  
• Green Candy Melts: These are for drizzle only, not coating. They’re decorative, not structural, for a touch of extra color.

VARIATIONS

No Mint: Use regular M&M’s if mint isn’t your thing. Since Easter candy is usually on the shelves, grab that… the pastel colors will blend in better.

Extra Salty: Add more pretzels or a handful of popcorn salt.

Chocolate Drizzle: Swap green candy melts for chocolate chips.

White Popcorn: Plain popcorn works if that’s what you have. And it tones down the sweetness a bit.

Rainbow Marshmallows: Swap Lucky Charms for colorful mini marshmallows.

Classroom Safe: Skip the pretzels if needed (for a gluten-free snack) and add cereal instead.

SERVING SUGGESTIONS

• Portion leprechaun bait into clear treat bags tied with festive ribbon.
  
• Set out in big bowls for parties.
  
• Add to a dessert table with St Patrick’s Day cookies and frosted mint chocolate brownies.
  
• Great for classroom treats or neighborhood gifts.

LEPRECHAUN BAIT RECIPE FAQ

This leprechaun bait recipe is easy to make, and it works because everything is dry and sturdy.

Popcorn, pretzels, candy, and marshmallows don’t release moisture, which keeps the coating from getting sticky or soft.

The vanilla candy coating sets firm at room temperature, locking everything together without refrigeration.

Drizzling leprechaun popcorn after spreading it all out matters too. Thin streams cool faster and don’t sink, so you get color and crunch instead of puddles.

And adding sprinkles while the drizzle is wet? That’s your adhesive moment.

It’s controlled chaos… but the kind that always works.

TOOLS NEEDED

• Large Rimmed Baking Sheet: Gives everything room to spread so every piece of leprechaun popcorn is evenly coated.
  
• Parchment Paper: Nonstick sanity and easier cleanup.
  
• Very Large Mixing Bowl: Trust me… Bigger than you think.
  
• Silicone Spatula: Allows for gentle mixing without crushing any of the popcorn or marshmallows.
  
• Microwave-Safe Bowls: Easy melting and drizzling of candy coating.

Enjoy!

With love, from our simple kitchen to yours.

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Leprechaun Bait

St Paddy's Day Leprechaun Bait is a sweet-and-salty no-bake snack mix with plenty of color and texture to please kids and adults alike!

Course Dessert

Cuisine American

Method Microwave

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 20 8 to 10 cups

Calories 167cal

Author Donna Elick

Ingredients

• 8 cups popped kettle corn popcorn from about ½ cup unpopped kernels
• 12 ounces mint M&M’s
• 1 1/2 cups Lucky Charms marshmallows
• 1 1/2 cups mini pretzels each piece broken in half
• 12 ounces vanilla candy coating, melted Almond Bark or CandiQuik
• 1/2 cup dark green candy melts
• 1/2 cup light green candy melts
• 1/2 cup festive green and gold sprinkles

Instructions

• PREP PAN: Line a large rimmed baking sheet (13 x 18 inches) with parchment paper and set aside.
• MIX BASE: Add 8 cups popped kettle corn popcorn to a very large mixing bowl. Add 12 ounces mint M&M’s, 1 1/2 cups Lucky Charms marshmallows, and 1 1/2 cups mini pretzels. Gently toss to combine.
• MELT COATING: Place 12 ounces vanilla candy coating in a microwave-safe bowl or 2-cup measuring cup. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
• COAT MIX: Pour the 12 ounces vanilla candy coating, melted over the popcorn mixture. Use a silicone spatula to gently stir until everything is evenly coated.
• SPREAD: Transfer the coated mixture to the prepared baking sheet and spread into an even layer.
• DRIZZLE: Melt 1/2 cup dark green candy melts and 1/2 cup light green candy melts in separate microwave-safe bowls using the same 30-second interval method. Drizzle each color over the popcorn mixture.
• DECORATE: Immediately sprinkle the candy-coated popcorn with 1/2 cup festive green and gold sprinkles while the drizzle is still wet.
• SET AND BREAK: Let the mixture dry completely, about 1 hour, until firm. Once set, gently break into snack-sized pieces.

Video

Notes

Make-Ahead: Leprechaun Bait can be made up to 2 days in advance for parties or classroom treats.

Storage: Store in an airtight container or sealed bags at room temperature for up to 5 days.

Freezing: Freezing is not recommended. Candy coating can discolor and bloom once thawed.

Ingredient Note: You can use plain, buttered, or kettle corn. Kettle corn adds the best sweet-and-salty balance.

Shopping Tip: Almond Bark and CandiQuik are found in the baking aisle. Candy melts are typically in the cake decorating section at Walmart, Michaels, or JoAnn.

Nutrition

Serving: 1 | Calories: 167cal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 142mg | Sugar: 15g | Fiber: 1g | Calcium: 34mg | Iron: 1mg

Originally published March 2020, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Leprechaun Bait + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS B52 DRINK

• Three ingredients, no shaking required
  
• Visually impressive with minimal effort
  
• Smooth, balanced flavor from top to bottom
  
• Classic shot that never feels dated
  
• Perfect for celebrations and after-dinner drinks

B52 Shot

This is one of those drinks that makes people stop and look before they drink it. Clean layers always do that.

Chad makes this B52 drink when someone wants “something fun” but not over-the-top. It’s quick, it’s precise, and it feels a little fancy without being complicated.

The flavors are familiar, but together they do something better than they do on their own.

It’s not about rushing it. You pour slowly, take your time, and let the layers stay where they belong. Then you serve it immediately… because the whole point is seeing the magic before it disappears!

You don’t need to be a master bartender to make a mind-blowing drink, and this layered cocktail proves it.

INGREDIENT NOTES

• Coffee Liqueur: The heaviest layer. Goes in first and anchors the shot.
  
• Irish Cream Liqueur: Creamy and slightly lighter, designed to float cleanly.
  
• Orange Liqueur: The lightest layer, adding brightness and aroma at the top.

CHAD’S RULE OF THUMB

If it pours thick and slow, it belongs lower in the glass. If it pours light and quick, it belongs higher.

Density always wins. Brand choice matters because consistency matters. A B52 shot isn’t forgiving, so use liqueurs that behave the same way every time.

SOLID, NO-ARGUMENT PICKS

These are the classic, reliable choices you’ll see behind most bars… and for good reason.

• Kahlúa: Thick, syrupy, and perfectly weighted for the base layer. This is the standard.
  
• Baileys: Creamy, consistent density, and floats beautifully when poured correctly.
  
• Grand Marnier: Slightly lighter, clean citrus flavor, and finishes the top layer cleanly.
  

If someone orders a B52 shot anywhere in the world, this is what they’re expecting.

STEP-UP OPTIONS (CONNOISSEUR APPROVED)

If you want cleaner lines, sharper flavor, and a more intentional finish:

• Tia Maria: Slightly less sweet than Kahlúa, still layers well, more coffee-forward.
  
• Five Farms: Richer dairy base, excellent mouthfeel, very smooth middle layer.
  
• Cointreau: Brighter citrus oils, lighter body, gives a crisp top layer.
  

These don’t just look better… they drink cleaner.

VARIATIONS

If you really want to experiment, break out your liqueurs and mixers and create something truly unique with your B-52 cocktail ingredients!

B51: Made with Frangelico hazelnut liqueur rather than orange.

B53: Replaces Irish cream with some sugary Sambuca.

B54: Made with Amaretto almond liqueur. 

B55: Swaps absinthe for the orange liqueur.

B57: Uses peppermint schnapps in place of Irish cream. Perfect for the holidays!

WHEN TO SERVE IT

• After dinner
  
• Holiday gatherings
  
• Celebrations and toasts
  
• When someone asks for a “classic shot”
  
• Nights that call for something small but memorable

SERVING SUGGESTIONS

• Best enjoyed slowly or in one smooth sip. This is not the time to throw it back!
  
• Serve immediately. The layers won’t hold forever.
  
• Great as an after-dinner shot. Serve this B-52 drink alongside coffee or a chocolate dessert.
  
• Make a party tray. Line up glasses and layer one at a time for consistency. Pair with toffee caramel and Italian wedding cookies.
  
• Scale it back. Use ½ ounce of each liqueur for a smaller shot.

B 52 DRINK FAQ

Layering a B52 shot works because of density. Liqueurs with higher sugar content are heavier and sink, while lower-density spirits float when poured carefully.

Coffee liqueur is the densest here, which is why it goes first. Irish cream sits comfortably in the middle, and orange liqueur finishes cleanly on top.

Pouring slowly over a spoon reduces kinetic energy, allowing the liquid to settle instead of mixing. Temperature matters too… cooler liquids layer more cleanly.

When you respect the physics, the drink does exactly what it’s supposed to do. Simple ingredients + clean technique = predictable results.

TOOLS NEEDED

• Narrow Shot Glass: Makes clean layers much easier.
  
• Bar Spoon: Essential for controlled pouring.
  
• Steady Hand: This is a patience drink, not a speed one.

Enjoy!

With love, from our simple kitchen to yours.

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B52 Shot

A B52 Shot is a silky smooth and creamy layered shooter with Kahlua, Baileys, and Grand Marnier. Bold visuals and taste, perfect for parties!

Course Drink

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 shot

Calories 277cal

Author Donna Elick

Equipment

• shooter glass

Ingredients

• 1 ounce coffee liqueur Kahlua recommended
• 1 ounce Irish cream liqueur Baileys recommended
• 1 ounce orange liqueur Grand Marnier recommended

Instructions

• ADD BASE LAYER: Pour 1 ounce coffee liqueur into a chilled shot glass. This is the heaviest liqueur and should always go in first.
• LAYER IRISH CREAM: Slowly pour 1 ounce Irish cream liqueur over the back of a spoon or down the inside of the glass so it floats gently on top of the coffee liqueur.
• LAYER ORANGE LIQUEUR: Using the same spoon technique, carefully pour 1 ounce orange liqueur on top to create the final layer.
• SERVE: Serve immediately. Do not stir.

Video

Notes

Layering Tip: Pour slowly and use a spoon for clean layers. Rushing this step will cause the layers to mix.

Glass Tip: A narrow shot glass makes layering easier and more visually striking.

Alcohol Note: This shot is smooth and creamy but still strong. Sip or shoot responsibly.

Flavor Note: Each layer is meant to be tasted together. The coffee, cream, and orange flavors balance beautifully.

Nutrition

Serving: 1 | Calories: 277cal | Carbohydrates: 29g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 0.01mg | Sodium: 5mg | Sugar: 28g | Calcium: 0.3mg | Iron: 0.02mg

Originally published October 2012., updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post B52 Shot + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR HOT FUDGE

• Ready in about 10 minutes
  
• Smooth, glossy, and spoon-coating
  
• Made with simple pantry ingredients
  
• Perfect balance of sweetness and richness
  
• Stores and reheats beautifully

Hot Fudge Recipe

This is one of those recipes I’ve been making forever. The kind you don’t really think about until you realize you never buy hot fudge anymore.

Plus, it comes together fast. You whisk, it melts, it thickens, and suddenly you’ve got a saucepan of warm chocolate sitting on the stove. Dangerous territory.

This is not a drizzle-and-walk-away situation. This is a scoop-of-ice-cream, stand-at-the-counter, “just one more spoonful” kind of sauce.

It’s reliable. It behaves. And it turns even the most basic bowl of ice cream into something that feels like a real dessert.

Once you make this recipe for hot fudge, you’ll understand why we always have a jar in the fridge.

Looking for more delicious homemade toppings? Try my caramel sauce or strawberry syrup dessert topping! There’s even a version of crispy Magic Shell that can be made with a variety of flavors.

INGREDIENT NOTES

• Milk Chocolate: Gives the creamiest, smoothest texture and classic hot fudge flavor. Chop up a quality chocolate bar if possible, but chocolate chips work too.
  
• Heavy Cream: Creates richness and body. This is not the place to lighten things up.
  
• Light Corn Syrup: Helps prevent crystallization and keeps the sauce silky.
  
• Butter: Adds gloss and rounds out the chocolate flavor.
  
• Vanilla Extract: Added at the end to preserve aroma and depth.

VARIATIONS

Dark Chocolate: Use semi-sweet or dark chocolate for a less-sweet sauce.

Extra Rich: Stir in another tablespoon of butter at the end.

Salted: Finish this hot fudge recipe with a pinch of flaky sea salt.

Mocha Flavor: Add a small pinch of instant espresso powder.

Boozy: Stir in a splash of bourbon or Irish cream off the heat.

SERVING SUGGESTIONS

• Pour over ice cream! Vanilla, chocolate, s’mores… you name it!
  
• Spoon over banana splits.
  
• Drizzle on brownies or cheesecake.
  
• Use as a dip for fruit or cookies.
  
• Add hot fudge sauce to affogato or poke cakes.
  
• Set up an ice cream party and let everyone make their own sundaes. 

HOMEMADE HOT FUDGE FAQ

Once you learn how to make hot fudge at home, you’ll never look back! This recipe works because it’s an emulsion built on controlled heat.

Sugar dissolves into the cream as it warms, while cocoa solids from the chocolate disperse evenly with constant whisking.

The corn syrup interferes with sugar crystallization, which is what keeps the sauce smooth instead of grainy.

Butter adds fat that enhances gloss and mouthfeel, while also stabilizing the mixture as it cools. Boiling briefly concentrates the sauce and activates starches in the chocolate, thickening it just enough.

Removing the sauce from heat before adding vanilla preserves volatile flavor compounds. As it cools, the fats resolidify slightly, giving you that classic, spoon-coating texture without becoming stiff.

TOOLS NEEDED

• Medium Saucepan: Heavy-bottomed works best for even heat.
  
• Whisk: Constant movement keeps everything smooth.
  
• Measuring Cups: Balance matters here.
  
• Heat-Safe Jar: For storing leftovers (if there are any!)

Enjoy!

With love, from our simple kitchen to yours.

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Hot Fudge Recipe

This Hot Fudge Recipe makes the richest, creamiest chocolate dessert sauce you’ve ever tried. And you can make a batch in only 10 minutes!!

Course Dessert, Sauce

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 16 (2 cups total)

Calories 157cal

Author Donna Elick

Ingredients

• 1/2 cup granulated sugar
• 1 1/2 cups heavy cream
• 2 tablespoons light corn syrup
• 8 ounces milk chocolate chips or chopped milk chocolate
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract

Instructions

• COMBINE INGREDIENTS: Add 1/2 cup granulated sugar, 1 1/2 cups heavy cream, 2 tablespoons light corn syrup, 8 ounces milk chocolate chips or chopped milk chocolate, and 2 tablespoons unsalted butter to a medium saucepan.
• HEAT AND WHISK: Place the saucepan over medium heat. Whisk constantly as the mixture heats and the chocolate melts.
• SIMMER: Bring the mixture to a gentle boil, then continue whisking for about 5 minutes, until the sauce looks glossy and slightly thickened. It should coat the back of a spoon. The sauce will continue to thicken as it cools.
• ADD VANILLA: Remove the saucepan from the heat. Stir in 2 teaspoons pure vanilla extract until fully combined.
• SERVE OR STORE: Serve warm, or let cool slightly and transfer to a heat-safe glass jar.

Video

Notes

Chocolate Options: Milk chocolate gives the creamiest, sweetest result. Semi-sweet or dark chocolate can be used, but the sauce will be less sweet.

Texture Tip: Do not overcook. If the sauce seems thin in the pan, that’s normal. It thickens significantly as it cools.

Storage: Store hot fudge sauce in an airtight container in the refrigerator for up to 2 weeks.

Reheating: Reheat gently in the microwave in 15 to 20-second intervals, stirring between each, or warm in a saucepan over low heat.

Nutrition

Serving: 2 tablespoons | Calories: 157cal | Carbohydrates: 14g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 11mg | Sugar: 13g | Calcium: 16mg | Iron: 1mg

Originally published February 2014, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Hot Fudge Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE EGG BAKE RECIPES 

• Feeds a crowd without stress
  
• Great make-ahead breakfast or brunch option
  
• Balanced, hearty, and filling
  
• Easy to customize with what you have
  
• Reheats beautifully

Baked Egg Casserole 

This is one of those breakfasts that makes mornings easier. You put everything together once, slide it into the oven, and suddenly breakfast is handled for hours.

I love this egg bake for weekends, holidays, or any morning when people wander into the kitchen at different times. It’s hot, it’s filling, and it doesn’t need babysitting.

Everyone gets a real plate of food, not just something to hold them over.

Baked breakfast casserole is familiar in the best way. Bacon, sausage, potatoes, cheese, eggs. Nothing fancy. Nothing trendy. Just a solid, comforting breakfast that makes people feel taken care of. Add some extra protein with our cottage cheese eggs.

And honestly, that’s usually the goal.

INGREDIENT NOTES

• Bacon: Cooked and chopped first so it stays crisp and doesn’t water down the casserole. Thick-cut slices hold up best.
  
• Breakfast Sausage: Adds savory depth and seasoning throughout the dish. Use bulk sausage, not links, so there are crumbles in every bite.
  
• Frozen Potatoes with Peppers and Onions: Thawed so they bake evenly and don’t release excess moisture.
  
• Cheddar Cheese: Medium-sharp gives flavor without overwhelming the eggs.
  
• Whole Milk: Keeps the eggs tender and soft as they bake.

VARIATIONS

Spicy: Use hot breakfast sausage or add diced jalapeños.

Meat Only: Skip the potatoes and add extra bacon or sausage.

Veggie-Leaning: Reduce the amount of meat and add sautéed mushrooms or spinach (drained well).

Cheese Swap: Try Colby Jack for a gooier melt or mild Pepper Jack for some heat.

Individual Portions: Bake breakfast casserole in muffin tins for grab-and-go servings.

SERVING SUGGESTIONS

• Add toast, biscuits, or cheese scones for a heartier meal.
  
• Serve baked egg casserole with fresh fruit on the side.
  
• Great with coffee or brunch cocktails (a Spicy Bloody Mary is my fave).
  
• Perfect for holidays, overnight guests, or meal prep mornings.
  
• Top with a dollop of sour cream or sliced green onions. And have a bottle of hot sauce handy!

EGG BAKE FAQ

Egg bake recipes work because they’re built on structure and moisture control.

Cooking the sausage and bacon first removes excess fat and water, which keeps the eggs from becoming greasy or loose.

Thawed frozen potatoes release less moisture during baking, allowing the eggs to set properly instead of steaming. 

The eggs and milk form a custard-like matrix that surrounds the fillings, and baking uncovered allows steam to escape so the texture stays firm but tender.

Letting the casserole rest after baking gives the proteins time to relax and finish setting, which is why it slices cleanly instead of collapsing.

TOOLS NEEDED

• 9×13-inch Baking Dish: The right depth for even baking.
  
• Large Skillet: For browning the sausage properly.
  
• Mixing Bowl: Whisking eggs goes faster with space.
  
• Whisk: Ensures the eggs and seasoning are evenly distributed.

Enjoy!

With love, from our simple kitchen to yours.

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Baked Egg Casserole + Video

This loaded Baked Egg Casserole goes from oven to table in an hour! Make this egg bake for brunch, holiday mornings, or breakfast for dinner.

Course Breakfast

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 (about 1 ¼ cups per serving)

Calories 586cal

Author Donna Elick

Equipment

• 9×13-inch casserole dish

Ingredients

• 1 pound bacon, cooked and chopped
• 12 ounces breakfast sausage, uncooked (roll or bulk)
• 28 ounces frozen potatoes with peppers and onions, thawed
• 2 cups shredded cheddar cheese (about 8 ounces, medium-sharp recommended)
• 12 large eggs
• 1/2 cup whole milk
• 1 1/2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder

Instructions

• PREPARE OVEN: Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish with nonstick cooking spray.
• COOK SAUSAGE: Place a large skillet over medium heat. Add 12 ounces breakfast sausage, uncooked and cook, breaking it up with a spatula, until browned and fully cooked. Remove from heat.
• BUILD CASSEROLE: Add the cooked sausage, 1 pound bacon, cooked and chopped, 28 ounces frozen potatoes with peppers and onions, thawed, and 2 cups shredded cheddar cheese to the prepared baking dish. Toss gently to evenly distribute.
• MIX EGGS: In a large bowl, add 12 large eggs, 1/2 cup whole milk, 1 1/2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper, and 1 teaspoon garlic powder. Whisk until fully combined.
• ASSEMBLE: Pour the egg mixture evenly over the potato mixture. Use a spoon to gently press everything down so the eggs settle throughout.
• BAKE: Bake uncovered for 35 to 40 minutes, until the center is set and a knife inserted in the middle comes out clean.
• REST AND SERVE: Let the casserole rest for 5 to 10 minutes before slicing and serving.

Video

Notes

Make-Ahead: Assemble the casserole but do not bake. Cover tightly and refrigerate overnight. Let sit at room temperature for about 30 minutes before baking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat individual portions in the microwave or warm the whole dish in a 325°F oven until heated through.

Freezing: Freeze baked and cooled casserole in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Notes: Medium-sharp cheddar adds great flavor without overpowering the eggs. Any breakfast sausage flavor works well.

Nutrition

Serving: 1 | Calories: 586cal | Carbohydrates: 3g | Protein: 29g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 344mg | Sodium: 1366mg | Sugar: 1g | Fiber: 0.1g | Calcium: 264mg | Iron: 2mg

Originally Published May 2017, updated and republished January 2026

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