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Buffalo Chicken Dip

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This Buffalo Chicken Dip is creamy and cheesy and spicy and EVERYTHING you never knew you needed. Great for feeding a crowd or setting out on game day, this cheesy buffalo dip is delicious with bread, chips, and even vegetables!

overhead photo of baked buffalo chicken dip with green onions on top, chips and toasted baguette slices, celery sticks

We certainly love our dips around here, especially dips that go well with both chips AND vegetables. Our family loves creamy dill dip with bread and veggies and there’s nothing like a hot, cheesy dip to add to the party table. If you love buffalo wings and you love melty cheese, this buffalo chicken dip is going to be your new best friend. It’s quick and easy to mix together and if you use an oven-safe skillet, you can do saute, bake, and serve all in one dish!

Buffalo Chicken Dip Ingredients:

  • 2 tablespoons salted butter
  • 1 cup buffalo sauce
  • 2 cups shredded jack/cheddar cheese
  • 1 cup grated cheddar cheese
  • 2 cups diced, cooked chicken
  • 8 oz. cream cheese
  • 1/4 cup red onion, chopped
  • heaping tablespoon sour cream
  • 2 cloves garlic, minced
  • green onion for garnish
overhead photo of buffalo chicken dip ingredients in cast iron skillet - shredded cheese, buffalo sauce, butter, chicken, cream cheese red onions, sour cream in spoon, celery and baguettes

What to Serve with Buffalo Chicken Dip:

  • tortilla chips
  • celery sticks
  • carrot sticks
  • other crunchy vegetables such as bell pepper slices, broccoli and cauliflower florets, or jicama
  • toasted baguette slices
  • pretzels or crackers
  • soft sourdough bread chunks

How to Make Buffalo Chicken Dip:

Step 1: Preheat oven to 350 degrees.

Step 2: Melt butter in an oven-safe skillet over medium heat. Add onion and garlic and saute until translucent.

Step 3: Add cream cheese and buffalo sauce to skillet. Stir until melted and smooth.

Step 4: Add diced chicken, a spoonful of sour cream, and 2 cups of grated cheese to skillet and mix until combined.

Step 5: Top with remaining grated cheese and transfer skillet to oven. Bake for 10 minutes or until cheese on top is melted and bubbly.

Step 6: Remove baked buffalo chicken dip from oven and serve with chips, bread, or veggies!

photo collage of overhead images of skillet with onions sauteed, cream cheese and sauce added, chicken and cheese added

You are not going to believe how delicious this dip is nor will you believe how much you can eat!

close up photo of chip scooping buffalo chicken dip in cast iron pan
How do I store the leftovers?

Transfer any leftover buffalo chicken dip to a container, cover with a lid or plastic wrap, and refrigerate for up to 5 days. Transfer dip to a microwave safe bowl for reheating when you’re ready for that next snack!

Can I use rotisserie chicken?

Definitely! Using rotisserie chicken or leftovers from a juicy baked chicken makes putting together this dip a breeze.

Can I use canned chicken?

You can use canned chicken in this recipe, however you will have a more even consistency in the dip whereas I prefer larger chunks of freshly cooked chicken.

Is buffalo chicken dip keto friendly?

It seems nearly impossible that something so delicious fits with a “diet”, but buffalo chicken dip is quite keto friendly as long as you are intentional about what you eat with this dip. Celery, bell peppers, carrot sticks, ANY keto-friendly veggie, even pork rinds go well with this dip and should keep your carb count in check. You can even just scoop up this cheesy dip with a spoon!

Can I make this dip more spicy or not spicy at all?

You can adjust the spice level in this dip by adding additional buffalo hot sauce – the more you add, the spicier it will be. You could also add some chopped jalapeno slices to the skillet when you saute the onions and garlic if you really want to add an extra kick!

overhead photo of baked buffalo chicken dip with green onions on top, chips and toasted baguette slices, celery sticks

Buffalo Chicken Dip

This hot Buffalo Chicken Dip is creamy, cheesy, and spicy and EVERYTHING you never knew you needed. Great for feeding a crowd or setting out on game day!
Print Pin Rate
Course: Appetizer, Snack
Keyword: buffalo chicken dip, dip, hot cheese dip
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 12
Calories: 245kcal

Ingredients

  • 1/4 cup red onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp salted butter
  • 8 oz. cream cheese
  • 1/2 – 1 cup buffalo hot sauce
  • 2 cups grated cheddar/jack cheese
  • 2 cups cooked and chopped chicken breast rotisserie chicken is fine!
  • 1/4 cup sour cream
  • 1 cup grated cheddar cheese
  • green onions for garnish
  • blue cheese crumbles for garnish

Instructions

  • Preheat oven to 375 degrees.
  • Melt butter in a cast iron or oven safe skillet over medium heat. Saute garlic and onions in butter until the onions are soft and translucent.
  • Add cream cheese and buffalo sauce to the skillet and stir until melted and smooth. Add two cups of jack/cheddar cheese to the melted mixture and stir until melted and combined.
  • Stir chicken into the sauce mixture and sprinkle 1 cup of cheddar cheese over the top.
  • Bake for 30 minutes or until the dip is bubbling and the cheese is melted and beginning to brown.
  • Remove from the oven and serve immediately with tortilla chips, raw veggies, or bread.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 245kcal | Carbohydrates: 2g | Protein: 16g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 1194mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 1mg

Hot Buttermilk Scones with Cinnamon-Sugar Crust

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I typically find scones too dry or lacking in flavor, but it could be because I grew up with these delicious buttermilk scones that are so moist inside, with a buttery flaky crust, and just the right amount of cinnamon and sugar coating on top.

Scone rounds on wooden board with one scone triangle removed onto plate with blueberries

After making that fresh batch of Apricot Jam last week, I needed something more substantial than a spoon to smear it on.  The girls helped me mix up these amazing Buttermilk Scones.  

two buttermilk scones stacked on white plates with blueberries, milk and wooden board with scones in background

Ingredients for Buttermilk Scones

  • 3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup salted butter, cut into pieces
  • 1 cup buttermilk
  • cinnamon and sugar for topping the crust
Buttermilk Scones ingredients: jar of buttermilk, cinnamon and sugar in a shaker, flour and sugar in metal scoops, butter, baking powder, soda, and salt in small bowls

Making the Scones

The recipe for these scones is fairly simple – you mix the dry ingredients, cut in cold butter for that pastry flakey perfection, and then briefly stir in the buttermilk.  We use sour milk (milk plus lemon juice), just as we do in my granny’s delicious dinner roll recipe when we don’t have buttermilk on hand. Either way, the scones turn out absolutely delicious.

Cutting in the cold butter with a pastry blender is really important. It takes longer than mixing with an electric mixer, but it is necessary.  “Cutting in” butter ensures that little chunks of butter become suspended within the flour mixture.  When the dough bakes, then, the suspended butter melts forming pockets of air within the dough and giving you that perfect flaky consistency.  Using cold butter and not over-mixing also ensure that  the butter pieces stay intact right up until they hit the hot oven.

You’ll want to make sure the butter is uniformly mixed down to pea-size before adding the buttermilk.  Stir the wet in just enough to dampen the mixture.

4 photo collage showing steps to cut butter into flour mixture, the course mixture, adding buttermilk, and the prepared dough for scones

Divide the dough into two and pat each section out into two rounds, about 3/4″ thick each.  I suppose that you could also bake individual blobs, but the larger rounds make for a nice, moist center.  Score into wedges with a large knife before baking and they will easily pull apart after baking.  We use a pastry brush to coat each round with a thin layer of milk and then sprinkle with cinnamon and sugar.  Don’t overcook these – as soon as the edges are brown and the center is set, take them out of the oven.  They’re best eaten the same day.

4 photo collage showing two balls of scone dough, shaped into rounds and scored in pie-like slices, brushing milk onto scone, sprinkled with cinnamon sugar, and baked rounds on baking sheet

These scones are so delicious. Serve them alongside a Cheesy Egg Bake for a filling brunch.

two buttermilk scones stacked on white plates with blueberries, milk and wooden board with scones in background

Buttermilk Scones

These buttermilk scones are so moist and soft inside with a flaky cinnamon-sugar crust.
Print Pin Rate
Course: Breakfast
Keyword: buttermilk scones
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Calories: 251kcal

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup cold butter cut into pieces
  • 1 cup buttermilk mix 1 T. lemon juice with regular milk and let stand for 5 minutes
  • 1 Tbs. milk or cream for brushing on top
  • cinnamon and sugar for dusting

Instructions

  • Sift dry ingredients in large mixing bowl.
  • Use a pastry blender to cut in cold butter pieces until mixture resembles coarse cornmeal.
  • Make a well in the center of mixture and add buttermilk.
  • Stir with a fork until mixture leaves sides of bowl.
  • Divide into 2 equal portions and pat into rounds 3/4″ thick.
  • Set rounds 2″ apart on a 12″ x 15″ baking sheet.
  • Score each round into 6-8 wedges with a nice cutting almost to the bottom.
  • Brush top with milk and sprinkle with cinnamon sugar.
  • Bake 400 degrees for 12-15 minutes. Do not overbake!
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 251kcal | Carbohydrates: 31g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 368mg | Potassium: 64mg | Fiber: 1g | Sugar: 7g | Vitamin A: 388IU | Calcium: 93mg | Iron: 2mg

Instant Pot Teriyaki Chicken

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Busy weeknights can make dinnertime a hassle.  I need meals that are easy to prep and provide a warm, hearty meal for my family.  Today’s Instant Pot Teriyaki Chicken meets all the criteria for an easy and speedy dinner!  It’s a dump and go meal with no chopping or prep work needed. A sweet homemade sauce and tender, flavorful chicken is just minutes away from your tabletop!

overhead view of teriyaki chicken on white plate with broccoli and rice, sesame seeds and green onion garnish, chopsticks

The prep time is LESS THAN 5 MINUTES and you don’t even have to defrost your chicken first!  Also, this makes enough to easily feed a family of five with plenty of leftovers for a hot lunch!  My whole family LOVES this meal.  It’s a winner all around.  You could also use the chicken (sans sauce) on our Chinese chicken salad.

Cooking the chicken in the instant pot is a guarantee that you will have moist, melt-in-your-mouth chicken and using chicken thighs means you get more flavor for less money!  I will also include instructions for making the teriyaki chicken in the slow cooker.  This is super easy, too, but there is a perk to cooking it in the instant pot.  Once the chicken is done, you can remove the thighs from the pot, turn the instant pot to the saute setting, and you can thicken your sauce up right in the SAME POT!  That means fewer dishes which is a major bonus, right?

Teriyaki Chicken Ingredients

  • 2-3 pounds skinless, boneless chicken thighs – I just love chicken thighs because they are always more tender and have more flavor. They work really well in the instant pot.  You can even toss them in frozen!
  • 1/2 cup teriyaki sauce – I like adding some extra flavor and liquid to our sauce without the excessive saltiness that we get from the soy sauce we’re adding.
  • 1/2 cup low-sodium soy sauce – the soy sauce marinates and flavors the chicken and sauce; we’ll balance the saltiness with sweet, but we always use low-sodium soy sauce
  • 2/3 cup brown sugar – this sweetens up the sauce to balance out the salty soy sauce
  • 3-4 garlic cloves, minced – garlic goes a long way to flavor both the meat and the sauce
  • 1 Tbs. dried onion flakes – of course you can use freshly minced onion, but we use dried onion flakes to save time (and skip cutting board dishes)
  • 1/2-inch chunk of fresh ginger, peeled and grated or 1/2 teaspoon dried ginger – using fresh ginger really adds some nice flavor, but ground ginger works well too to season the teriyaki sauce.
  • 2-3 tablespoons cornstarch – we’ll use cornstarch to thicken up our sauce after the chicken is cooked
  • sesame seeds (optional for garnish)
  • green onions or chives (optional for garnish)
Ingredients to make instant pot chicken teriyaki: chicken thighs, green onion, brown sugar, teriyaki sauce, soy sauce, garlic, cornstarch, sesame seeds, ginger, and onion flakes

Making the Teriyaki Chicken in the Instant Pot:

  • Place all ingredients except for cornstarch and garnish into the Instant Pot.  (Chicken can be added straight from the freezer – no need to defrost.)
  • Give everything a quick swirl.
  • Lock the lid on the Instant Pot and make sure the release valve is set to seal.
  • Set the instant pot on manual mode for 8 minutes.  It will take several minutes for the pot to pressurize and then the chicken will cook for 8 minutes.
  • When the pressure cycle completes, release the steam through the release valve for 5 minutes.
  • Remove the chicken from the pot so that you can thicken the sauce.  If you’d like to toss the chicken onto a hot grill for just a minute on each side, you can get a bit of char and color, but this isn’t necessary.
  • Stir 2-3 tablespoons of cornstarch with a small splash of water in a cup to make a slurry.  The cornstarch will dissolve and the slurry will be smooth.  You don’t want a lot of water because that just acts counter to the thickening that you’re going for.  We make the slurry to prevent lumps when we stir the cornstarch into the hot sauce.
  • Set the instant pot to the “Saute” setting.  Stirring or whisking constantly, distribute the cornstarch mixture into the teriyaki sauce.  Stir while it comes to a boil and begins to thicken.  Let the sauce simmer for 2-3 minutes to make sure that the cornstarch is thoroughly cooked. 
4 photo collage showing teriyaki chicken ingredients in instant pot, cooked chicken, pouring cornstarch into instant pot, and bubbling sauce in instant pot
  • Return the chicken to the pot or transfer the chicken and sauce to a serving plate and dinner is ready!
  • Serve over rice and garnish with sesame seeds and green onions if you like.
overhead view of teriyaki chicken on white plate with broccoli and rice, sesame seeds and green onion garnish
Can I make this Teriyaki Chicken in the slow cooker?

Yes! You can definitely make a crockpot or slow cooker teriyaki chicken.  Dump everything into the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours.  You will need to transfer the sauce to a pan on the stovetop to bring it up to a simmer.  Add your cornstarch slurry and thicken just as you would in the instant pot.

Can I use frozen chicken?

Yes! I always forget to defrost my chicken ahead of time, but no worries! Add frozen chicken thighs directly to the pot with the other ingredients. Simply adjust the pressurized cook time to 14 minutes.

What if I don’t have chicken thighs?

No problem. Follow the same recipe with your favorite cut of chicken. Chicken tenders or chicken breasts both work great in this recipe. Thicker chicken breasts should be cooked for 10 minutes.

Can I use bone-in chicken?

Yes, you will need to increase the cooking time to 12 minutes.

Other Easy Weeknight Favorites

Crockpot Carnitas

Grilled Shrimp Skewers

Instant Pot Chicken Teriyaki Recipe

overhead view of teriyaki chicken on white plate with broccoli and rice, sesame seeds and green onion garnish

Instant Pot Chicken Teriyaki

This Instant Pot Teriyaki Chicken is a dump and go meal with no chopping or prep work needed. Sweet homemade sauce and tender chicken thighs every time!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 6
Calories: 411kcal

Ingredients

  • 3 pounds boneless, skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/2 cup teriyaki sauce/marinade
  • 2/3 cup brown sugar
  • 2-3 cloves garlic minced
  • 1 tbsp dried onion flakes
  • 1/2 teaspoon ground ginger or 1/2" chunk of fresh, peeled and chopped ginger
  • 2-3 tbsp cornstarch
  • sesame seeds for garnish (optional)
  • sliced green onions for garnish (optional)

Instructions

  • Place all ingredients except for cornstarch and garnish in Instant Pot.
  • Set Instant pot to manual mode for 8 minutes.
  • After the instant pot cycle completes, release steam through the valve. Remove cooked chicken to a serving bowl.
  • Add a couple tablespoons of water to the cornstarch and stir until dissolved and smooth to make a slurry.
  • Set the Instant Pot to Saute. Whisk the cornstarch mixture into the sauce and bring to a simmer.
  • Whisk and cook sauce until it thickens and has simmered for 2-3 minutes.
  • Pour sauce over the chicken and garnish with sesame seeds and green onions.
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

For added color and flavor, place the cooked chicken on a heated grill for just a minute or so on each side while you are making the sauce.
This recipe can be made in the crockpot by cooking on high for 3-4 hours or on low for 6-7 hours.  Thicken sauce on the stovetop using the cornstarch slurry method before serving.

Nutrition

Calories: 411kcal | Carbohydrates: 32g | Protein: 47g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 2209mg | Potassium: 697mg | Fiber: 1g | Sugar: 28g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg

Lofthouse Cookies Recipe (Copycat)

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Can’t you just taste it? The soft pillowy sweetness, the crumble, the thick slather of perfect icing as you sink your teeth into everyone’s favorite – Lofthouse cookies. In all the cookies I’ve every tried, none are quite like this special sugar cookie. After much testing and tweaking, I am confident in saying I’ve created a lofthouse cookie recipe with exactly the taste and texture of the real thing.

stack of lofthouse cookies with pink frosting and sprinkles on three white plates

There are several deviations in this recipe from a traditional sugar cookie – and those tweaks are what make the soft and airy texture that is so distinct in Lofthouse cookies.

Lofthouse Cookies Ingredients:

  • 1/2 cup salted butter, softened
  • 1 cup powdered sugar – this creates a very tender cookie
  • 1/2 cup vegetable oil – the oil adds moisture and changes the flavor to a lighter cookie
  • 1 large egg
  • 3 cups cake flour – the cake flour makes a super fluffy, almost cake like cookie
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon clear vanilla flavoring – this helps to keep that light, near white color in the dough

Mixing the Dough:

  1. In a large bowl, beat the butter and powdered sugar until light and fluffy.
  2. Add the vegetable oil, egg, and vanilla flavoring.  Beat well, scraping down the sides of the bowl as needed.
  3. Sift together flour, baking soda, baking powder, and cream of tartar.
  4. Beat into the butter mixture.  The dough will be very soft and sticky, almost like cake batter.  
  5. Divide the dough into two sections. Form each section into a disc shape by wrapping in plastic wrap and gently flattening.
  6. Refrigerate for at least 1 hour and up to 24 hours.
photo collage with ingredients for lofthouse cookies recipe added in steps, cookie dough wrapped in plastic wrap
  1. Preheat the oven to 375 degrees Farenheit.
  2. After the dough is chilled, it will have just a bit more structure to shape into the cookies. You can scoop balls with a cookie scoop and flatten them with a spatula, but for an authentic Lofthouse cookie look, I prefer to roll the dough and cut out perfect circles with a cookie cutter.
  3. Roll the dough between two sheets of parchment paper to at least 1/2” thick. You can roll it a bit thinner, but a thick cookie will have the best fluff. Use cornstarch to prevent sticking if needed.
  4. Cut dough into 3 1/2″ round circles and gently transfer to baking sheet. See below for my best trick on getting the soft dough circles intact to the baking sheet.
  5. Bake for 8-9 minutes.  Cookies should be matte with very little browning visible on the bottoms.
  6. Allow cookies to rest on baking sheet for several minutes before transferring to a cooling rack.  Cool before frosting.
photo collage showing cookie dough wrapped in plastic wrap, rolled out on parchment paper, cut into rounds, set and baked on baking sheet

Cut-out Cookie Trick:

Ok, here’s a great trick to keep your perfect cutouts intact. Sometimes with a soft dough – and even with a firmer dough – you cut out the perfect shape, but then it gets warped when you scoop it off your cutting board onto the baking sheet.

Instead, cut your parchment paper to perfectly fit on your cookie sheet. Roll the dough out directly on the parchment paper. Cut out your cookies with enough space between them to puff during baking. Remove the excess dough around each shape. Repeat in sections if necessary to fill the parchment paper. Then, simply lift the parchment paper and place it directly onto the pan – cookies in perfect shape ready to bake!

close up of cookie dough cut into circles and the dough between each shape being lifted and removed from parchment paper

Now then, your cutouts are all baked up into perfect puffy Lofthouse cookies. We need frosting!!! I noticed in many of the recipes that I found online for copycat recipes that they used a standard buttercream to top their cookies. Buttercream is easy peasy – butter, powdered sugar, a little milk – but you know what you get? A delicious, BUTTERY frosting. The real Lofthouse cookies do not have a buttery rich frosting. Also, they get a nice crust to them so they can be stacked and handled without messing up the frosting. Have you noticed that?

So, I peeled through my file folder of family recipes and came out with a “buttercream” that doesn’t use butter at all. It uses shortening. Shortening, powdered sugar, cream, and clear vanilla extract will give you an absolutely pure white, perfect copycat icing for this Lofthouse cookie recipe. Simply beat the frosting ingredients up all together and slather it on the cookies!

white frosting on a mixer whisk attachment standing next to glass bowl of frosting, tipped over bowl of sprinkles in the background

Add just a drop of gel based food coloring if you’d like to tint your frosting. I used just a bit of a neon pink to get a color reallll close to our favorite color cookies in the grocery store. Add some sprinkles and eat up!

overhead view of lofthouse cookies on cooling rack

This Lofthouse cookie recipe makes about 16 nice, thick cookies – more if you roll them thinner. It’s best to store them in an airtight container once the frosting has crusted over to maintain that pillow soft fluff.

stack of lofthouse cookies with pink frosting and sprinkles on three white plates with bite taken out of the top cookie

Favorite Cookie Recipes

Ginger Molasses Sugar Cookies

Peanut Butter Chocolate Chip Cookie Recipe

stack of lofthouse cookies with pink frosting and sprinkles on three white plates with cookies and bottle of milk in background

Lofthouse Cookies

This copycat recipe of Lofthouse cookies is as close as it gets to the real thing – pillowy soft, airy, with just the right frosting.
Print Pin Rate
Course: Dessert
Keyword: lofthouse cookies, mock buttercream, sugar cookie
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 16 cookies
Calories: 386kcal

Ingredients

Cookie Ingredients

  • 1/2 cup salted butter softened
  • 1 cup powdered sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon clear vanilla flavoring
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar

Frosting Ingredients

  • 1/2 cup shortening
  • 3 cups powdered sugar
  • 1 teaspoon clear vanilla flavoring
  • 4 tablespoons heavy cream or milk
  • pinch salt optional
  • sprinkles

Instructions

Cookies

  • Beat softened butter and powdered sugar until light and fluffy.
  • Add eggs and vanilla flavoring and beat until combined.
  • Sift together remaining dry ingredients and mix into butter mixture.
  • Chill dough for a minimum of 1 hour.
  • Roll dough to 1/2" thick between two sheets of parchment paper.
  • Cut cookie shapes with round cookie cutter.
  • Bake on cookie sheet for 8 minutes, cookies should barely be forming color on the bottom.

Frosting

  • Beat together shortening, powdered sugar, and vanilla flavoring. Add cream while mixing until a thick, smooth consistency is achieved.
  • Add food coloring if desired and whip to distribute color evenly.
  • Spread thick layer of frosting on cooled cookies and top with sprinkles.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 386kcal | Carbohydrates: 47g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 31mg | Sodium: 152mg | Potassium: 61mg | Fiber: 1g | Sugar: 29g | Vitamin A: 247IU | Calcium: 24mg | Iron: 1mg

Orange Lemon Gin Cocktail

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Get ready for the most refreshing and bright summer cocktail. This orange and lemon gin cocktail is one of my favorite drinks to cool down when I want something refreshing and bursting with fresh garden flavor. Orange, lemon, and basil add more flavor than you can imagine and are the perfect compliment to the gin.

orange, lemon, and basil slices in glasses with ice and club soda

Orange, lemon, and basil are the stars of this cocktail. The combination seems odd, but after discovering how delicious Orange Basil infused water can be, I had an idea that it might be possible to make it even better…with gin! Even my anti-gin husband asked for a second drink when I mixed up these beauties. These gin cocktails are perfect with spicy grilled shrimp or a Chinese chicken salad.

orange, lemon, and basil slices in glasses with ice and club soda

Orange Lemon Gin Cocktail Ingredients:

  • dry gin (I like Bombay Sapphire)
  • fresh orange slices
  • fresh lemon slices
  • fresh basil leaves
  • simple syrup
  • club soda

It is SO SIMPLE to mix up this cocktail.

  • Place 1-2 slices each of lemon and lime in a cocktail glass.
  • Add 2-3 basil leaves and muddle just a bit.
  • Add 1.5 oz. dry gin to the glass.
  • Add a splash of homemade simple syrup (adjust sweetness to taste.)
  • Top with ice and club soda to fill the glass. Give the drink a quick stir. Time to drink up!
photo collage with step by step photos adding lemon and orange slices, and basil, gin, soda water, and simple syrup to low ball glass

I can’t wait to hear how you like this orange, basil, and lemon gin cocktail. It’s low in calories and you may even get a little boost to the immune system with that citrus! Lol. Please drink responsibly.

Other Cocktails You Might Love

Caribbean Inspired Coconut Rum Cocktail

Classic Rum Mojito Recipe

Strawberry Sangria

How to Make Simple Syrup

orange, lemon, and basil slices in glasses with ice and club soda

Orange Lemon Gin Cocktail

Print Pin Rate
Course: Drinks
Keyword: dry gin, lemon gin cocktail
Prep Time: 5 minutes
Servings: 1
Calories: 169kcal

Ingredients

  • 2 slices fresh orange
  • 2 slices fresh lemon
  • 2 basil leaves
  • 1.5 ounces dry gin
  • 1 tbsp simple syrup
  • 4 ounces club soda

Instructions

  • Muddle orange and lemon slices and basil leaves in a cocktail glass.
  • Add gin and simple syrup and stir.
  • Top with ice and club soda.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 169kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 51mg | Fiber: 1g | Sugar: 18g | Vitamin A: 63IU | Vitamin C: 22mg | Calcium: 11mg | Iron: 1mg

Blackberry Muffins

by 4 Comments

These homemade blackberry muffins are moist and fluffy, with a crisp top of cinnamon and sugar.  The cloves in the recipe accent the deep flavor of the blackberries.  Please slather with butter and enjoy!

overhead view of blackberry muffins in muffin tin with some of the muffin spots filled with blackberries and a white linen

This blackberry muffin recipe is perfect for both wild or farm fresh blackberries.  I like to mix up a batch of muffins especially when I can pick just a bit of berries and don’t have enough for a Blackberry Pie, which is my favorite pie, of course.   These make a lovely breakfast alongside something like a Cheesy Egg Bake or as an accompaniment to a bowl of soup.

blackberry muffin on stack of white plates split open with butter in the middle and blackberries aroundLet’s mix up a batch. 

Blackberry Muffin Ingredients: 

  • 2 eggs
  • 2/3 cup vegetable oil
  • 2 cups milk
  • 2/3 cup granulated sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • 2 cups fresh ripe blackberries
  • cinnamon and sugar and/or course sugar sprinkles for the muffin topsIngredients for Blackberry Muffins: fresh blackberries in blue cup, crate of brown eggs, metal scoops with flour and sugar, white dishes holding oil, cinnamon, cloves, salt, and baking powder

How to Make the Muffins:

The blackberry muffins should be mixed by hand so that they don’t get over-stirred and remain light and fluffy.  Preheat the oven to 400 degrees Farenheit. In a large bowl, whisk together milk, sugar, oil, and eggs.  In a separate bowl, combine flour, salt, baking powder, cloves, and cinnamon.  Gently stir the flour mixture into the milk mixture just until combined.  

photo collage showing steps to mix blackberry muffins - overhead photos of bowl with milk and eggs, wet mixture, dry ingredeints, and dry ingredients dumped into wet ingredientsFold in the blackberries. Fill greased or paper-lined muffin tins 2/3 of the way full. 

photo collage showing batter in bowl, blackberries added to batter and stirred in, and muffin batter filling 12-cup muffin tin

Top the muffins with cinnamon and sugar.  Coat them liberally – the cinnamon/sugar makes such a yummy muffin top!  You can also sprinkle liberally with course sugar crystals.  The toppings will stick to the wet muffin batter and should be applied before baking.  

Now, pop the muffins into the oven and bake at 400 degrees for about 15 minutes.  The blackberry muffins should be cooked through but only just slightly browned.  

Yummmmmm!  Oh, these are so moist and fluffy and full of delicious flavor.  Slather on some butter and enjoy them warm!  

Leftover muffins can be stored in an airtight container for 2-3 days or in the freezer for 2-3 weeks. Thaw at room temperature and microwave for 10-15 seconds to heat for butter.  

overhead view of blackberry muffins in muffin tin with some of the muffin spots filled with blackberries and a white linen

Homemade Blackberry Muffins

Print Pin Rate
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24
Calories: 255kcal

Ingredients

  • 2 eggs
  • 2/3 c. vegetable oil
  • 2 c. milk
  • 2/3 c. granulated sugar
  • 4 c. flour
  • 1 tsp. salt
  • 2 Tbs. baking powder
  • 1/2 tsp. ground cloves
  • 1/4 tsp. cinnamon
  • 2 c. fresh ripe blackberries
  • cinnamon and sugar for sprinkling over the top

Instructions

  • Whisk together eggs, oil, milk, and sugar.
  • In a separate bowl, combine dry ingredients.
  • Combine dry ingredients with wet ingredients and stir just until moistened.
  • Fold in blackberries.
  • Fill paper-lined muffin tins 2/3 full with batter.
  • Sprinkle cinnamon and sugar over the tops of muffins before baking.
  • Bake at 400 degrees for about 15 minutes.
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Nutrition

Calories: 255kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 207mg | Potassium: 187mg | Fiber: 3g | Sugar: 8g | Vitamin A: 877IU | Vitamin C: 6mg | Calcium: 139mg | Iron: 3mg

 

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