They’re quick, easy, and way more fun (and tastier!) than store bought. Whether you’re topping a fresh salad, dunking into a bowl of soup, or layering your next taco night or tortilla soup, these homemade favorites will take your everyday dishes to the next level.

Homemade Croutons – Perfect for tossing into Caesar salads, garden salads, or even serving as a crunchy topping for soup. Just cube up some day-old bread, drizzle with olive oil and seasoning, and bake until golden. The smell alone will make you hungry! A perfect item to munch on when your snack cabinet is empty.

Crispy Wontons – Fry or bake them, and you’ll have the ultimate soup topper or party snack. They’re light, airy, and perfectly crunchy. Dip them in sauce, float them in chicken soup, or crumble them over an Asian-inspired salad. (don’t forget you’ll be able to bake or fry them)

Tortilla Chips – Nothing beats a warm tortilla chips, perfect for dipping into Salsa, Guacamole, and serving with this Taco Dip. (Flour or corn tortillas!)

One of my favorite recipes to make with tortillas is these tortilla “empanadas.” I make them with beef and cheese, and often add black beans and sweet potatoes with taco seasoning, they’re so yummy! The possibilities are endless, and it’s a super-easy shortcut recipe. Other flavor options are chicken and spinach, ham and cheese, and pork with salsa verde.

The best part?

All three are ready in minutes and can be customized with your favorite seasonings and spices. Think garlic and parmesan croutons, sesame wontons, or tortillas flavored with herbs or cinnamon sugar. Once you start making these at home, you’ll wonder why you ever bought them pre-packaged.

So grab some pantry staples, turn on your oven or skillet, and get ready to crunch, munch, and enjoy homemade croutons, wontons, and tortillas. These little bites of joy will make your salads, soups, and dinners a whole lot more exciting!

There are three ways to cook them: bake, fry, or air fry. You choose what method you’d like and whip up some yumminess in minutes.

I often make croutons for salads and get asked, what brand are these, they are way better than the ones I buy… so funny. It’s because they are homemade!

And be sure to check out my BEST TIP for toasting bread, old bread, stale bread, just so-so bread…. this tip is GENIUS <<< no matter what kind of bread, old, stale, frozen… you need to try this.

For recipes on making bread, look here, here, and here… and make some of this if you have extra bread!

Speaking of wontons and tortillas- you have to try these.

• Tortilla Empanadas– one of my favorite go-to quick, easy meals my family devours!
• Southwest Chicken– wontons or eggrolls, use Asian wrappers or flour tortillas, make them big or small!
• Wonton wrappers make the cutest appetizers, these are a must make.
  
  
  
  

and more fun with eggrolls…

• Corned Beef and Cabbage Eggrolls
• Texas Egg Rolls
• Salmon Egg Rolls
• Avocado Chipotle Egg Rolls

While most restaurants deep fry croutons, wontons, and tortillas. I wanted to share how to make great-tasting items without the need to fry them, If you don’t want to… fried is always yummy, but baked is great too.

Another option is to use an air frier… so you can easily have those crunchy, delicious items you crave for lots of meals.

• Tortilla Soup
• Caesar Salad
• Pumpkin Sausage Soup
• Brussels Sprouts Caesar Salad
• Mushroom Soup
• Tomato Bisque
• Broccoli Cheese Soup

• Caesar Pasta Salad

Flour tortillas… fried, so yummy with hummus and guacamole, not as great with salsa as it’s so wet, but that’s what corn tortillas are for, right?

When I’m cooking dinner, I often cut up a flour tortilla and heat it up for someone to snack on, and often dip it in hummus!

Great items to serve with fried flour tortillas:

• Goat Cheese Guacamole
• Crab Rangoon Dip

More items to make with tortillas:

• Air Fryer Tortillas and more Air Fryer Recipes!
• Grilled Cinnamon Apple à la Mode Tacos

And one of my favorite snacks that are fried is these Fried Tortellini. I make them on cold winter afternoons, when we have dinner parties. They are super easy and only take minutes to make, and everyone is impressed. You can also use refrigerated ravioli (both large and mini work well).

And if you have some hot oil… no better time to make some funnel cake from scratch, or quick and easy funnel cake using pancake mix. honestly if I’m going to fry things in oil, I often make a small funnel first. I rarely go to fairs, and funnel cake is irresistible!

Give this chocolate funnel cake a try!

Now, if you’d like some more fried yumminess, put these on your must make list. Fried Oreos, Rosette Cookies,

And if you want the yummiest pork wontons, skip the take-out and make them!

I think potatoes are underrated, and if you do too, make these potato pancakes/latkes. These are a crowd pleaser. I typically use 5 lbs of potatoes, but you can make any amount you’d like!

And if potatoes are your thing, here are some more great potato recipes:

Crispy Baked French Fries

Use wonton wrappers to make wonton cups… and fill them with all sorts of yummy fillings, from artichoke dip, to crab rangoon filling, shrimp, and so much more!

If you like how-to posts… I have more. Check out some fun how-to items here.

And once you make those chips, you’ll need something to dip them into…

• Chips and Salsa or Pico De Gallo– Crunchy chips paired with fresh, bright salsa or pico for a classic crowd pleaser.
• Green Olive Dip– Creamy and savory with a salty olive bite that keeps everyone coming back.
• Goat Cheese Crostini– Toasty crostini topped with creamy goat cheese for a simple yet elegant appetizer.
• Cottage Cheese Taco Dip– Creamy, protein-packed dip with bold taco flavors and a fresh finish.
• Pizza Dip– All the flavors of your favorite pizza baked into a warm, cheesy dip.
• Crab Rangoon Dip– Creamy crab dip with a hint of sweetness inspired by the classic appetizer.
• Texas Egg Rolls with Jalapeno Pepper Jelly- Crispy egg rolls filled with bold Texas-style flavors, dipped in sweet and spicy jalapeño pepper jelly that is also delicious poured over whipped goat cheese or cream cheese.

I often crisp up some flour tortillas I’ve sprayed with oil on the black stone for a snack while I’m cooking, dip them in a little hummus, so I can keep the rest of the food on the grill and not have all of it eaten by the time I’m done cooking. Also, I fill tacos and crisp them up before being filled, and once they are filled, if needed. It helps to melt the cheese a bit if cheese is added.

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How to Make Homemade Croutons, Wontons, and Tortilla Chips

turning bread into croutons, wonton wrappers into cups or strips, and tortillas into chips in just a few easy steps

Course Appetizer

Cuisine American

Keyword appetizer, bread, snack

Author Diane Schmidt – createdbydiane.com

Notes

Choose what you’ll be making.

Bread for croutons, any style bread will work, fresh, stale, ot frozen. If it’s fresh, cut it into 1″ pieces and place it on a baking sheet, and dry it out in the oven at 350 for 5 minutes, toss to get the other side exposed, and bake another 5 minutes. About 10 minutes total.

For wontons, purchase wonton wrappers, big or small, and cut them into the desired shape. I typically buy the small square wrappers and slice them into strips.

Tortillas, corn or flour, can be cut into strips, triangles, or any shape you’d like with a cookie cutter.

For frying: preheat 2 inches of neutral oil (I use avocado oil) in a saucepan to 350°. Place the item you’re frying and cook about 3 mintues tossing it so it coats oil on all sides and gets evenly cripsy. A slotted metal spoon or tongs work well. Drain on paper towels and salt if desired.

Oven Baked: Toss the items you’ll be baking with a little oil, or use oil in a sprayer… so it’s lightly coated, add garlic or other seasonings (or cinnamon sugar) and bake in a preheated 400° oven for 5 minutes, or until desired crispiness. Croutons usually take 10 minutes as they are thicker than any “strips”.

Air fryer: Spray or coat the desired items with some oil and air fry. Alternatively, don’t use any oil if desired. I like a little oil; it gives them all a nicer crunch. 350° 5-10 minutes.

I often crisp up some flour tortillas I’ve sprayed with oil on the black stone for a snack while I’m cooking, dip them in a little hummus, so I can keep the rest of the food on the grill and not have all of it eaten by the time I’m done cooking.

The flavor possibilities are endless. Add the flavors you like, or keep it simple with a seasoning salt, lemon pepper, dry ranch flavor, or something out of your spice cabinet you love.

The items baked will likely be a bit chewier than fried, but it’s great to have a quick option to frying and to add a punch of fun to what your serving!

The post How to Make Homemade Croutons, Wontons, and Tortilla Chips first appeared on Created by Diane.

Tri-tip has a loyal following because it’s flavorful, versatile, and easy to cook. It’s a triangular cut of beef from the bottom sirloin, which means it’s lean yet still tender and juicy when cooked properly. The marbling adds just the right amount of richness, making every bite mouthwatering.

Another reason people love tri-tip? It’s the ultimate “crowd pleaser.” Whether you’re firing up the grill for a backyard BBQ, cooking it in a cast iron skillet, or roasting it in the oven, tri-tip delivers big flavor without a lot of fuss. Plus, since it’s usually a larger cut, you’ll have plenty to slice up for dinner and still have leftovers for sandwiches, tacos, or meal prep.

How to Grill Tri Tip – Tender, Juicy, and Easy Dinner Recipe

Tri-tip is huge in California—seriously, you’ll spot them everywhere in the meat section. The butcher’s case is often loaded with them, and if you keep an eye out, you’ll notice they go on sale pretty often. Normally, tri-tip runs about $8.99 per pound, but when it’s marked down to around $3.99 per pound, it’s a total steal! That makes this cut one of the best budget-friendly options for grilling, meal prepping, or serving up a crowd-pleasing dinner.

Everyone always looks forward to seeing some meals prepped for lunch and dinner for the week in the fridge. Sometimes I make 2 tri-tips, we eat one for dinner, and then have plenty for meal prepping!

I use tri-tip often… here are some great recipes using Tri-Tip

• French Onion Soup
• Cheesesteak Mac and Cheese
• Carne Asada- dry rub recipe
• Beef Tips with Gravy
• Beef Crostini
• Tri Tip in the Oven
• Beef and Snow Peas
• Beef Pot Pie
• Mongolian Beef
• Greek Beef Non-Kabobs

Grilling tri-tip is quite easy.

Tri-tip looks a bit like a boomerang shape, and the grain of the meat goes in two directions.

I have cooked tri-tips whole, and have sliced them in the center.

I prefer to slice them in half, separating the two grains of the beef, which makes it easier to slice, easier to handle, and steadier while slicing.

Slice against the grain.

Best Grilled Tri Tip Recipe – Juicy Sliced Steak for Dinner

Beef Marinade Ingredients

• Tri tip (3-4 lbs)
• brown sugar
• Worcerstershire
• onion
• garlic
• lime juice (fresh squeezed)

Heat the Grill and get it good and hot, as soon as you open the lid- lots of heat escapes (just like an oven), you want to create a nice char on the exterior of the meat, to lock in the juices.

Then, as you’re cooking it, add the sliced onions and zucchini (or vegetable of choice), and you can turn it down to a medium-high to medium temperature.

I like my tri-tip medium rare. I remove it from the grill when it’s 135°. Then I place a piece of foil over the top as it rests for 10 minutes. Slice and serve.

A great side dish option is the cheesy polenta (or gritz) give it a try… I’ve served it to guestes recently who loved it! Big bonus: it only takes about 5 minutes to make.

More great flavor options…

• Santa Maria style – garlic, black pepper, salt, and paprika.
• Smoky BBQ rub – chili powder, brown sugar, smoked paprika, and cumin.
• Herb blend – rosemary, thyme, garlic, and olive oil for a fresh, savory flavor.

You can keep it simple with just salt, pepper, and garlic powder.

*Tri-tip isn’t widely available across the U.S. because its popularity originated in California, and high demand consumes the limited supply, which is only one to two cuts per cow. Many butchers outside California sell the meat for ground beef or other cuts instead, creating a lack of local demand to justify selling the unique tri-tip roast.

 However, the cut is gaining national recognition, and can often be found at larger retailers like Costco or through specialized online butchers. A similar steak is called a Coulotte steak. A nice option is sirloin steak, flap meat, or flank steak. I do really like flat-iron steak as well.

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Savory Brown Sugar & Lime Steak Marinade

Grilled tri-tip with a sweet and balanced marinade that will have you craving more! Marinate for 30 minutes to overnight.

Course Main Dish

Cuisine American

Keyword beef, grilled

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3-4 lbs tri tip beef or top sirloin, sirloin tip, flap meat, or flank steak
• 1/3 cup brown sugar
• 1-2 tablespoons Worcestershire sauce
• 1 lime, juiced
• 1 large white onion, sliced thick
• 1 tablespon minced garlic
• 1-2 teaspoons coarse Kosher salt Sea salt is another option; they have far better flavor than table salt, if using table salt, use 1/2-1 teaspoon

Instructions

• Slice the tri tip in the center to have two pieces, each has a different grain, so it will cook quicker, and slice more easily.
• Slice the onion into thick slices (so they stay together when grilled.
• In a gallon plastic bag, place the beef with onion, brown sugar, Worcestershire, lime juice, garlic, and salt. Marinate for 30 minutes to overnight. I've done it both ways. I prefer it overnight, but in a hurry, it's still nice and tasty.
• Heat the grill until over 400 degrees° then place the meat on the grill and sear it on both sides, grill for a few more minutes. Add the sliced onion and zucchini or desired vegetable.
• Turn the heat down to medium-high to medium heat. Cook until the meat is 135°F. Remove and allow the meat to rest with a piece of foil on top for 10 minutes, then slice and serve. It's delicious with mashed potatoes

The post Ultimate Beef Marinade Recipe – Perfect for Tri Tip, Flank, Sirloin & More first appeared on Created by Diane.

So many ideas roll around this time of year!

from savory to sweet, I have a fun line up for you.

Starting with…

• Roast Beef Stackers– Tender roast beef layered on crackers with horseradish for an easy, hearty bite.
• Salad Dippers– A walking salad making it perfect for a party.
• Pork Wontons– Golden and crispy wontons filled with seasoned pork and packed with flavor.
• Cannoli Dip– Sweet, creamy ricotta style dip with classic cannoli flavor, perfect for dipping cookies or fruit.
• Chicken Meatballs– Juicy, flavorful chicken meatballs that are easy to grab and always a crowd favorite.
• Whisky Fudge– Rich, smooth fudge with a subtle whisky kick for a grown-up sweet treat.
• Fried Tortellini– Crispy fried tortellini with a cheesy center, ideal for dipping and snacking.
• Toffee– Buttery, crunchy toffee with a deep caramel flavor that melts in your mouth.

What will be eating, drinking, and snacking on…

And don’t think mimosa’s are just for brunch this strawberry lemonade mimosa is perfect!

Add some booze to this fun and simple whipped coffee and let the party roll all the way past midnight!

Blackberry Bourbon Smash, fun and fruity!

And my personal favorite Bourbon drink… A Kentucky Dirty!

Keep it simple with some easy dip recipes:

• Chips and Salsa or Pico De Gallo– Crunchy chips paired with fresh, bright salsa or pico for a classic crowd pleaser.
• Green Olive Dip– Creamy and savory with a salty olive bite that keeps everyone coming back.
• Goat Cheese Crostini– Toasty crostini topped with creamy goat cheese for a simple yet elegant appetizer.
• Cottage Cheese Taco Dip– Creamy, protein packed dip with bold taco flavors and a fresh finish.
• Pizza Dip– All the flavors of your favorite pizza baked into a warm, cheesy dip.
• Crab Rangoon Dip– Creamy crab dip with a hint of sweetness inspired by the classic appetizer.
• Texas Egg Rolls with Jalapeno Pepper Jelly- Crispy egg rolls filled with bold Texas-style flavors, dipped in sweet and spicy jalapeño pepper jelly that is also delicious poured over whipped goat cheese or cream cheese.

Serve this in a hot skillet, and everyone can dive in with a fork, or serve it over pasta for a fun dinner. This Chicken Parmesan Recipe is OUTSTANDING!

The post New Year’s Eve Appetizers and Sweets first appeared on Created by Diane.

These cookies start with a simple sugar cookie dough that is soft, buttery, and easy to work with. Once the dough is mixed, it is divided in half, and one portion is tinted red with food coloring. And add in some peppermint extract. From there, each color is rolled into long, snake like strips.

You can scoop out all the cookie dough into 1 tablespoon portions (I got 32 portions of each dough. I weighed the cookie dough in grams, then divided the dough in half to be sure I’d have even portions).

One important tip when making candy cane cookies is how you roll and twist the dough. The key is to work one cookie at a time.

Do not roll all the strips at once. If the dough sits out too long, it will start to dry, and the two colors will not stick together properly, causing the dough to break or separate when twisted. Taking it cookie by cookie keeps the dough pliable and makes shaping much easier.

One red and one plain strip are placed side by side, gently rolled together.

Then twisted to create that signature candy cane swirl.

Shape each cookie into a hook on one end, or leave them straight for candy cane sticks!

You will want to chill the cookie dough now, because handling the dough warmed it up. Chilling the dough will help prevent them from spreading when they are baked. Chill at least 20 minutes. You can chill them longer.

The cookies are brushed with an egg wash (egg white and water mixture).

Then sprinkle on coarse clear sugar crystal sprinkles, these add sparkle and a subtle crunch.

Bake in a hot oven, preheat it for at least 15 minutes. The hotter the oven, the less the cookies will spread. These cookies bake at 400° for about 8-9 minutes, the bottom of the cookies should be golden, while the tops stay bright. The cookie dough should seem firm. Bake one cookie tray at a time to ensure each tray is properly baked even. Bake in the center of the oven or a row higher. Dark cookie sheets produce dark cookies, so bake on light colored baking sheets lined with parchment paper for best results.

Not only are these cookies adorable, they are guaranteed to be a hit at Christmas. They brighten up any cookie tray and instantly stand out among classic cutouts and drop cookies. They are perfect for cookie exchanges, holiday parties, or gifting to friends and neighbors. And of course, Santa is sure to love them waiting on the plate on Christmas Eve.

These candy cane cookies also store beautifully. They can be kept in an airtight container on the counter for up to one week, making them great for early holiday baking. If you want to plan even further ahead, they freeze well for up to three months. Simply thaw at room temperature, and they are ready to serve.

Festive, fun, and irresistibly charming, candy cane cookies are a must-bake for the holiday season. They bring just the right amount of peppermint cheer and a whole lot of Christmas joy to every bite.

A friend had these overalls on, and I just had to order them. They fit great, are super cute and fun for Christmas and I can’t wait to wear them as much as I can!

You can find more Christmas Cookies Here!

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Red and White Candy Cane Sugar Cookies

swirled together colored cookie dough makes these peppermint cookie candy canes perfect for any Christmas celebrating

Course Dessert

Cuisine American

Keyword christmas cookies, cookies

Prep Time 1 hour hour

Cook Time 8 minutes minutes

chill time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 32 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup salted butter 230g
• 1 ½ cups powdered sugar 170g
• 1 large egg
• 2 teaspoons vanilla extract or vanilla bean paste 10G
• 2 3/4-3 cups all-purpose flour 413-447g
• 2 teaspoons baking powder 8.5g
• 1 teaspoon salt *if you prefer sweeter sugar cookies you do not need to add additional salt if using salted butter 5.69g
• 1 tablespoon red gel food coloring
• 1-2 teaspoons peppermint extract I used 1 1/2 teaspoons
• 1 egg white + 1 tablespoon water for egg wash
• 1/4 cup coarse clear sprinkles

Instructions

• In the large bowl with a mixer, cream together butter and powdered sugar, and mix until the butter is light in color and well blended.
• Mix in the egg and vanilla.
• Blend in 2 3/4 cups flour, baking powder, and salt. (only add the additional 1/4 cup flour if needed, the dough should be supple and soft not dry)
• Mix until the dough forms a ball, on medium speed.
• Divide the dough in TWO EQUAL portions.
• Mix 1 portion with red food coloring, use 1 teaspoon at a time, until desired color is achieved. Add 1 teaspoon peppermint extract, then add more if you give it a taste and want more. I added 1 1/2 teaspoons peppermint.
• Scoop or divide out 1 tablespoon of cookie dough from each color.
• Roll each color into a 5 inch “snake” shape.
• Place one color “snake” on top of each other and roll them together smoothly until they form 1 “snake”
• twist gently to swirl the colors together.
• Place on parchment lined baking sheet.
• Create the hook shape on one end.
• Preheat oven to 400° (you want the oven to be VERY hot when you go to place the cold cookie sheet in the oven)
• Once the tray is full, place in the fridge for 20 minutes. (I prepare all the trays, refrigerate all the trays at once, clean up, then bake the trays one at a time)
• Remove from fridge, mix the egg white and water, brush each cookie with the egg wash, and add the sprinkles.
• Bake for 7-10 minutes, the bottoms will be lightly golden, the tops should not brown.
• Remove from oven and allow the cookies to completely cool on the baking sheets.
• Baked cookies can remain on the counter overnight, or in a sealed container on the counter for a week, or freeze for 3 months.

The post Red and White Candy Cane Sugar Cookies first appeared on Created by Diane.

These savory pumpkin recipes bring out the rich, earthy flavor of pumpkin in soups, pastas, side dishes, and more

Think pumpkin is just for pie?

These savory pumpkin recipes will change your mind with delicious soups, creamy pastas, and flavorful sides.

Pumpkin adds richness, depth, and a hint of earthiness that works beautifully in savory dishes.

From creamy soups and hearty pastas to spiced chili and flavorful dips, here are some delicious savory pumpkin recipes to try this season.

• Pumpkin Deviled Eggs– A festive twist on deviled eggs with creamy filling and pumpkin flair, perfect for parties.
• 2 Ingredient Pumpkin Pasta– Quick and cozy pasta made with just 2 ingredients, you won’t believe how simple this is.
• Pumpkin Alfredo Sauce– Rich, creamy Alfredo gets a seasonal upgrade with silky pumpkin purée.
• Garlic Pumpkin Mashed Potatoes– Buttery mashed potatoes blended with pumpkin and garlic for a flavorful side dish.
• Pumpkin Sausage Soup– Hearty, savory soup with pumpkin, sausage, and spices for a warming bowl of comfort. Give my Tomato Bisque a try, or how about some French Onion Soup!
• Pumpkin Vodka Sauce with Chicken Meatballs– Creamy vodka sauce infused with pumpkin and served with delicious chicken meatballs.
• Pumpkin Jalapeno Chili– Bold, mildly spicy chili, tender beans, and pumpkin’s earthiness.

I spotted these cute Pumpkin Covered Dishes and can’t stop thinking about them, so many things would look great in them! And this white pumpkin is calling to me!

• Roasted Pumpkin– Slice up that pumpkin and get roasting, it makes a great side dish!
• Pumpkin Mac and Cheese- coming soon
• Pumpkin Seeds– Crispy with this one trick
• Pumpkin Risotto with Bacon– a fun flavor for the risotto lover
• Pumpkin Sauce with Bacon– (black and orange spaghetti)

Pumpkin Cornbread Muffins– with Cinnamon Butter. Yes, please!

DON’T miss this fun post on Halloween Handouts and some Easy Halloween Costumes I’ve worn!

Who’s looking forward to the biggest meal of the year… If you’d like some help simplifying THANKSGIVING, take a look here.

Maybe you’re not ready for the big day, but can’t stop thinking about all the yummy flavors.

This “fake” Thanksgiving meal is a great weeknight alternative!

Or give these fabulous Hot Turkey Sandwiches a try.

And if you happen to be looking ahead to Christmas, this post might help you simply the most hectic time of year: Simplify Christmas!

And if you are looking forward to getting in the kitchen and baking Christmas cookies…

Look here for Christmas Cookie Recipes, and here for cookie baking tip!

The post Savory Pumpkin Recipes Cozy Fall Soups, Pastas, Sides, and More first appeared on Created by Diane.

What makes this cake even more fun is the festive decoration: little piped pumpkins made of frosting around the top. They’re cute, whimsical, and bring that perfect fall touch to your dessert table. Whether you’re hosting Thanksgiving, a fall birthday, or just celebrating pumpkin season, this cake is a showstopper.

The rich, smooth chocolate frosting pairs beautifully with the warm pumpkin flavor, creating a delicious balance of cozy spice and creamy decadence. It’s the kind of cake that makes people stop mid-bite and say, “Wow, this is amazing!”

If you’re looking for a dessert that’s as beautiful as it is delicious, this pumpkin cake with chocolate frosting is it. The moist pumpkin layers, silky chocolate frosting, and adorable frosting pumpkins on top will make this your new favorite fall tradition.

A Slice of Fall Happiness

When you cut into this pumpkin layer cake, you’ll see just how soft and tender the crumb is. Each bite is filled with warm fall spices, creamy chocolate frosting, and that perfect balance of cozy pumpkin flavor and rich chocolate.

Pumpkin cake is always a fall favorite, but this one goes above and beyond. The thick layers of silky chocolate frosting not only coat the outside but fill the center, giving you chocolate in every single bite. And when you add the cute piped pumpkins on top, it instantly becomes the star of any autumn gathering.

• Pumpkin Sheet Cake– A simple, crowd-pleasing favorite! This pumpkin sheet cake is soft, spiced just right, and perfect for serving a group. It’s the kind of easy dessert that works for everything from weeknight treats to holiday gatherings.
• Pumpkin Layer Cake Chocolate Frosting- (You’re here now!) This show-stopping layer cake combines tender pumpkin cake with rich, silky chocolate frosting. It’s a little unexpected, completely delicious, and sure to impress at any fall celebration.
• Pumpkin Cake Cream Cheese Frosting– A classic pairing you can’t go wrong with! Fluffy pumpkin cake meets tangy cream cheese frosting for the ultimate fall dessert. Cozy, comforting, and always a hit at the table.
• Pumpkin Bread– Moist, flavorful, and full of autumn spices, this pumpkin bread is a staple recipe you’ll want to bake on repeat. Enjoy it for breakfast, a snack, or even lightly toasted with butter for a cozy treat.
• Pumpkin Scone– Tender and flaky with just the right amount of sweetness, these pumpkin scones are perfect with a cup of coffee or tea. Add a drizzle of glaze, and they taste straight out of a bakery.
• Pumpkin 6″-3 layer Cake– A smaller but stunning option! This 6-inch pumpkin cake stacks three moist, spiced layers with plenty of frosting in between. It’s perfect when you want a beautiful centerpiece cake without making a giant dessert.

Whether you serve this cake after Thanksgiving dinner, bring it to a fall potluck, or enjoy a slice with a cup of coffee on a chilly afternoon, it’s guaranteed to make everyone smile.

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Pumpkin Layer Cake Chocolate Frosting

If fall had a flavor, it would absolutyly be pumpkin… and this pumpkin cake wrapped in silky chocolate frosting is the perfect cake to make for all your fall celebrations!

Course Dessert

Cuisine American

Keyword cake, chocolate, halloween, pumpkin, thanksgiving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 cups granulated sugar
• 4 large eggs
• 2 3/4 cups all purpose flour
• 1 cup whole milk
• 1 cup canned pumpkin puree
• 1/2 cup butter, melted
• 1/4 cup oil, I use avocado oil, vegetable oil is another option
• 2 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice

Instructions

• Preheat the oven to 350°
• Prepare 2- 8" round pans with pan release or baking spray and lightly flour if desired.
• In a large bowl of a mixer, or mix by hand. Place the Sugar and eggs into the bowl and mix well to combine.
• Add in the flour, milk, pumpkin, butter, oil, baking powder, vanilla, and pumpkin pie spice until smooth, mix until the batter is well blended and all ingredients are incorporated.
• Pour the cake batter evenly into each cake pan and spread it smoothly.
• Place both cake pans on the middle rack in the center of the oven.
• Bake at 350° for about 30 minutes, test about 15 minutes to be sure it's not done, test with a toothpick, when it comes out clean. Place cake pans on a wire rack and cool for 10 minutes.
• Remove the cakes from the pans by turning the cakes onto the wire rack. Cool completely.

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Chocolate Cream Cheese Frosting

Silky smooth, delicious cream cheese chocolate frosting

Course Dessert

Cuisine American

Keyword chocolate, frosting

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3/4 cup butter
• 6 oz cream cheese room temperature (cold cream cheese will make frosting lumpy)
• 5-6 cups powdered sugar add more if you need the frosting thicker
• 1/2-3/4 cup unsweetened cocoa
• 3 tablespoons heavy cream add more if needed
• 1 teaspoon vanilla extract

Instructions

• For this cake, I prepared the frosting without adding the cocoa and removed a heaping cup of frosting to tint to use for the pumpkins (white and orange, and a small portion green)
• In the bowl of a mixer, blend the butter and cream cheese. Add in the powdered sugar and heavy cream, mix until smooth, and add a tablespoon or two of heavy cream and mix until creamy.
• Remove the portion for pumpkin decorations. Place some white frosting in a bowl, a portion for the orange, and add a small amount of cocoa or a tiny drop of brown with orange food coloring to make a nice warm orange color. Make a very small portion dark army green for the vine. Place the colored frosting into piping bags fitted with piping tips (#32 for the orange pumpkins, #4B for the larger white pumpkins, and #3 for the green vines).
• To the remaining frosting, you'll add the cocoa, then add the vanilla and additional heavy cream, and mix well until the frosting is smooth, creamy, and spreadable. Remove a tiny amount of the vines on the pumpkins.
• You'll then spread some chocolate frosting in between the cake layers. Spread more frosting on the sides and top of the cake. Make swirls with the back of a spoon in a swooping motion.

  Then pipe the "pumpkins" onto the top of the cake, add vines, and use a tiny amount of chocolate frosting for the vines.
• Refrigerate the cake to set the frosting.
• Remove cake from the fridge at least an hour before serving.

The post Pumpkin Layer Cake Chocolate Frosting first appeared on Created by Diane.

Zucchini: the garden’s unsung hero and your new favorite ingredient!

Zucchini is more than just a green veggie taking over your garden—it’s low in calories, high in fiber, and packed with feel-good nutrients.

It’s the kind of ingredient that keeps you full and feeling great. Whether you’re spiralizing it, baking it, grilling it, or sneaking it into meals to fill you up, zucchini is the versatile veggie you didn’t know you needed more of.

If you’re craving bright, fresh, and veggie-forward dishes, this lineup of zucchini recipes is exactly what your menu needs.

• Pesto Zucchini Pasta Salad – bursting with herby goodness and summer vibes
• Zucchini Soup – warm, comforting, and surprisingly rich for a veggie soup
• Lemon Dill Tuna Pasta Salad – fresh and tangy with crisp zucchini for crunch
• Zucchini Mac and Cheese – ultra-creamy with a sneaky veggie twist
• Italian Zucchini Baked Ziti – the cozy casserole you didn’t know you needed, or a no-pasta version, Zucchini Italiano (my personal favorite)
• Zucchini Noodles – spiralized and sauced, these “zoodles” are as fun as they are healthy

These zucchini-packed recipes make it easy to eat well, enjoy every bite, and make the most of this amazing ingredient.

Whether you’re cooking for two or feeding a crowd, there’s something here that’s sure to satisfy.

These recipes are perfect for summer and beyond easy to prep, great for leftovers, and loaded with zucchini flavor in every bite.

If you’re looking for fresh and flavorful ways to use zucchini, you’re in the right place. From quick weeknight dinners to light and healthy lunches, zucchini is the veggie that can do it all.

Whether it’s twirled into pasta, crisped into golden cakes, or baked into a low-carb pizza, these zucchini recipes prove just how versatile and delicious this summer favorite can be.

Try one or try them all-these recipes are perfect for anyone who loves easy meals packed with flavor:

• Newlywed Pasta- a comforting recipe with tender zucchini and chicken
• Szechuan chicken and vegetables– a bold and spicy stir-fry with just the right kick
• Zucchini Balsamic Pasta Salad – tangy, fresh, and perfect for cookouts or meal prep
• Zucchini Cakes – crispy, golden, and begging for a dollop of sour cream
• pork and zucchini meatballs – juicy and flavorful, great with rice or in a sub
• low carb pizza – with a veggie or chicken crust, you won’t believe how yummy!

Ready to turn that zucchini stash into something delicious… Let’s get cooking!

• Greek Non Kabob
• Sour Cream Sheet Pan Chicken w/ Zucchini
• Avocado Bean Dip- great w/ Zucchini

Zucchini isn’t the Only Star of the Season

If your garden, favorite farmer’s market, or grocery store is overflowing, don’t stop at zucchini—fresh herbs are ready to steal the show! From basil and dill to parsley and oregano, these vibrant flavors turn any dish into something unforgettable.

One of my all-time favorites to make in minutes is to cook up some zucchini in a pan, and top it with tomato sauce and pile on the mozzarella cheese… give it a minute. under the broiler! It’s filling and delicious and satisfying!

I recently made a trip to one of the best produce markets I’ve ever seen. It’s in San Diego, near the airport. It’s called specialtyproduce.com, and SPECIAL it is. They have such great quality produce and so much more. These are 8 ball zucchini. I’m not sure what I’ll make with them, but aren’t they so CUTE! I sure wish I lived closer, but when I’m in the area, I’m sure I’ll return!

The post Zucchini Recipes first appeared on Created by Diane.

Smokey, tangy flavors flood this chicken with a warm flavor to be enjoyed in many ways!

How to serve this Southwest Chicken Recipe

• It’s great over a bowl of rice for a cozy meal
• Serve it in a bowl and add some cornbread
• Wrap it in lettuce for a low-carb option
• Closed wonton bites
• Open wonton “cups”
• Wrap it in tortillas or egg roll wrappers and brown them
• Meal prep it into burritos, brown them. Then reheat + eat
• Place it over a salad
• Heat and serve as a dip, and serve it with tortilla chips
• Serve it with a fried egg on top for a great breakfast or brunch meal

What gives this chicken its southwest chicken flavor?

Southwest seasoning combines the spices of cumin, chili powder, oregano, paprika, coriander, garlic powder, and onion powder. Use taco seasoning if you want a shortcut!

Making it into a sauce by adding:

• water
• chicken bouillon
• cornstarch

Whisk the taco seasoning with the water, chicken bouillon, and cornstarch until smooth. Heat it in a skillet, the cornstarch will thicken the sauce. Make it as saucy as you’d like if you’re serving it over rice, keep it a little less saucy if you’re serving it as an appetizer, as you won’t want the wonton or tortilla to get soggy.

Ingredients

• chicken breasts (or chicken thighs)
• black beans
• frozen corn
• onion
• peppers (bell, anaheim, poblano, jalapenos)
• cilantro
• cheese (monteray jack, cotija)

How do I make this into wontons or other appetizer sized items

Use wonton wrappers, eggroll wrappers, or tortillas.

How can the appetizers be cooked?

Bake in the oven, cook in the Air fryer, or fry in oil.

All are delicious options!

I really love the tortilla version. The Southwest Chicken mixture is wrapped in flour tortillas, rolled up, and heated to a golden brown in a hot skillet with a little oil.

Tortillas can be less finicky than wontons, and I always have flour tortillas in the fridge, so give this version a try!

Oil the wonton wrapper so they crisp up nicely. I like this sprayer (and it makes a great gift too). I use avocado oil. I prefer this sprayer to the types that you purchase that taste like chemicals. Another option is to use oil and a silicone brush to lightly oil the wontons or tortillas.

Great toppings to add to the Southwest Chicken Recipe:

• Add sliced avocado
• fresh lime juice
• diced tomatoes
• sour cream
• hot sauce
• cheese, cheese and more cheese, can you have too much cheese
  

Homemade avocado ranch

creamy, tasty, and a great item to add to these southwest chicken appetizers

• avocado
• sour cream
• parsley
• dill
• cilantro
• lime juice
• garlic paste
• salt
• hot sauce

Mix all the ingredients in a food processor, immersion blender, or similar until smooth and well blended.

One bite in and you get the amazing flavor of seasoned chicken, black beans, corn, peppers, onions, and cilantro!

Print

Southwest Chicken

Smokey, tangy flavors flood this chicken with a warm flavor to be enjoyed in many ways! Serve in a bowl, in wontons, tortillas, with chips, over a salad, or wrapped in lettuce.

Course Appetizer, Main Dish

Cuisine American

Keyword appetizer, chicken, sauce, Taco

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 lbs chicken, cooked and shredded or diced
• 1 16oz can black beans, drained
• 2 cups frozen corn, regular can use fire roasted corn
• 1 large red bell pepper, diced or other favorite peppers like, anaheim, poblano, jalapenos)
• 1/2 medium onion, diced
• 2-4 oz shredded cheese, Monteray Jack Mexican cheese blend, cheddar, or mozzarella
• 1 oz crumbled cotija cheese

Seasonings

• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4-1/2 teaspoon salt
• 1 tablespoon cornstarch

Making them into appetizers:

• wonton wrappers or
• flour tortillas
• More serving options are listed below.

Instructions

• Cook chicken in a skillet, oven, slow cooker, instant pot, or use rotisserie, or leftover cooked chicken. Shred or dice chicken.
• In a skillet, add cooked chicken along with all the seasonings (including cornstarch) with a 1/2 cup of water and bring it to a simmer.
• Add the black beans, corn, onion, peppers, cilantro, and cheese.
• Lots of serving suggestions below (or check my post for other fun appetizer options)
• Place the cooked filling into wonton wrappers or tortillas, the wontons can be folded into triangles or envelope shapes or baked in a muffin pan (check the post for more details).

  Flour tortillas are another great option. Cook as desired until golden brown and crisp on the outside.
• They can then be baked (350°), air-fried, or fried in oil until golden brown.

  Serve with the avocado ranch dip recipe in the post.

Notes

Serving options;

• It’s great over a bowl of rice for a cozy meal
• Serve it in a bowl and add some cornbread
• Wrap it in lettuce for a low-carb option
• Closed wonton bites
• Open wonton “cups”
• Wrap it in tortillas or egg roll wrappers and brown them
• Meal prep it into burritos, brown them. Then reheat + eat
• Place it over a salad
• Heat and serve as a dip, and serve it with tortilla chips
• Serve it with a fried egg on top for a great breakfast or brunch meal

 

The post Southwest Chicken first appeared on Created by Diane.

Toasting Bread is simple…

But don’t miss the BIGGEST tip for CRUNCHY bread, baguette, or crostini.

To make stale bread, frozen bread, or soft bread crisp and crunchy.

HOW TO RESCUE BREAD… at one time or another, we’ve all had bread we wished had not gone as stale so quickly, or we froze bread thinking it would taste good, and then it doesn’t. Well, the tip of reviving bread is wonderful, I can’t wait for you to try it.

1) Run the bread under water.

Don’t soak it all the way through like a heavy, wet sponge, but stale or frozen bread or dried-out extra-firm baguette will benefit from the added water.

2) Place it in a preheated oven at 400° or a high broiler.

Toast the bread for a few minutes, then turn it over if needed until it’s all golden and crisp on each side.

It really is that simple!

I love bread, but when it’s lost its texture and crunch, I have far less interest in it.

There are some really fun and simple items to make with toast… check out my post called Toast Overload!

I love toast. It’s so simple for grab-and-go snacking and here is a whole slew of fun toast flavor options, great for a quick breakfast or snack. Most items on the list you’ll have in the kitchen.

Another really simple and fun item to keep in mind is a Bread and Butter Board.

Bread that is DRY needs moisture to give it that great texture we all love. You’ll want to sink your teeth into it, and if it’s warm, even better! It’ll give you that freshly baked feel in no time!

You can run the whole loaf of bread under water or slice it, it’ll depend on how firm the bread is and what result you want. Really dry, firm bread can be sliced, then wet.

Less water is needed for softer bread,

It really is great how crisp the bread gets!

I find it’s best to place the bread on the oven rack or a pizza screen so that it does not build up steam on a baking sheet and create a “mushy” outside.

Allowing the air to flow around the bread will ensure it all gets crisp. If the bread is cut into slices, having a pizza screen or pan with a lot of holes really works well.

Give some of these great appetizers using toasted bread a try with this way method for crunchy toasted bread. It makes these appetizers even better!

• Goat Cheese Crostini
• Caprese Crostini
• Beef Crostini
• Cheesy Olive Crostini
• Pizza Dip

NOTE: I would not use this on fluffy thin sandwich bread, but it works wonders on crusty bread, baguette, Italian bread, sourdough, Artisan Bread, or similar styles of bread.

Revive sandwich bread… make fresh toast, or dice it for stuffing.

The post How to make the best TOASTED BREAD! first appeared on Created by Diane.

Along with the matcha, I added vanilla and almond extract, giving this frosting a rich smooth flavor you’re bound to love.

Another time I added a few tiny drops of mint extract, giving this frosting a bright flavor profile.

I have purchased matcha online and in a local store and found it to have a nice taste. I’ve read some info that if the matcha isn’t of good quality, it’ll taste chalky.

Matcha is actually 100% green tea leaves that have been ground into a fine powder, matcha has a richer, more buttery flavor than green tea.

So purchasing the best matcha will result in better flavor and texture. Ceremonial grade matcha powder might be the best way to go.

It can be more pricey if you’re only purchasing matcha for this recipe, use what you find and add in more extract if you find it a bit chalky.

This matcha buttercream frosting adds great flavor to vanilla or chocolate desserts. I paired it with chocolate cupcakes. Enjoying matcha on desserts may just be my new favorite way to have it. Try matcha frosting on this vanilla cake, or these sugar cookies.

Since it’s March and all things mint and chocolate are a winning combination, give this matcha frosting a try with the added mint, it’s a brand new twist on a “shamrock” sweet treat.

To create the FLAT frosting to write on, pipe the frosting on the cupcakes with a piping bag fitted with a large round piping tip.

Then turn the cupcakes over onto a parchment paper lined baking sheet and press the cupcakes evenly to flatten the frosting, place the cupcakes in the fridge until the frosting is cold. Then peel the cupcakes off the frosting.

Be sure to check out my post on flat frosting here.

Reserve some white frosting for contrasting writing, or color some black.

I use an 857 piping tip (6B is similar)for this pretty design. It’s one of my favorites!

Just hold the piping tip into the center of the cupcakes and add pressure and create the dollop, adding pressure to a small turn to create the pretty design.

Did you know green is my favorite color? And this shade of matcha green is a true winner!

I love using dark cupcake liners especially with chocolate cupcakes, and don’t be mistaken, vanilla cupcakes look great in them too.

Aren’t these just the cutest cupcakes for St. Patrick’s Day!

Both printable matcha frosting and chocolate cupcake recipes are below.

Items used to make cupcakes and frosting

• Cupcake Pan
• Cupcake Liners
• Piping Bags
• Piping Tips

Print

Matcha Frosting

matcha green tea frosting with a hint of almond or mint for the perfectly smooth flavor, and with that gorgeous matcha green color to win everyone over.

Course Dessert

Cuisine American

Keyword frosting, matcha

Prep Time 20 minutes minutes

Total Time 17 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup cold butter
• 2-3 tablespoons matcha powder
• 3 tablespoons heavy cream, room temp
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract or mint extract or both
• 1 1/2 cups powdered sugar

Instructions

• In the bowl of a mixer, beat butter for 4 minutes, until light and fluffy in color and texture.
• Scrape down the sides and bottom of the bowl to be sure all the butter is equally mixed. Mix an additional minute as needed.
• Combine the heavy cream with extracts along with the powdered sugar, creating a thick paste.
• Add that to the butter mixture and mix until fully incorporated on medium speed for 3 minutes.
• Add in the matcha green tea powder and mix to combine well.
• Give it a taste and be sure you've added enough extract and matcha.
• Place frosting into a piping bag with the tip you want to use. I used an 857 piping tip for the star burst style. and a round tip such as #806.
• Be sure to pipe frosting on completely cooled cupcake or cake. Then place them in the fridge to firm up, if you want flat frosting, pipe with a smooth round tip, then turn cupcakes over onto parchment paper lined baking sheet and place in fridge until completely cooled. Then peel the cupcakes off the parchment paper and write on them with contrasting colored frosting, if desired.

Print

24 Chocolate Cupcakes

Deliciously moist rich chocolate cupcakes, makes 24 cupcakes or 2-8" round cakes, or a 13×9 cake.

Course Dessert

Cuisine American

Keyword chocolate, Cupcakes

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 30 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3/4 cup unsweetened Hershey's cocoa
• 1 1/2 cups boiling water
• 2 teaspoons instant coffee (optional)
• 3/4 cup butter
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Instructions

• Preheat oven to 350°
• Line the cupcake pans with liners
• In a medium bowl combine the cocoa, boiling water, and instant coffee (alternatively, you can use hot coffee) whisk until smooth and allow to cool.
• In a large bowl of a mixer, beat the butter and sugar, and add in the eggs one at a time, mixing on low to incorporate each egg. Add vanilla and mix on medium for 3-4 minutes until the mixture is well combined.
• Add in the flour, baking soda, salt, and baking powder and mix on low until combined.
• Add in the cocoa mixture and mix on medium to low speed until you feel it won't splash. Then increase to medium speed and mix until just combined about 30 seconds.
• Scrap down the bowl to be sure everything is combined.
• Place 3 tablespoons of batter into each cupcake liner in the pan.
• Bake at 350° for 18-20 minutes, until a toothpick comes out just clean, do not overbake.

The post Matcha Frosting first appeared on Created by Diane.