This Grilled Corn Salad bursts with summer flavors, featuring sweet grilled corn, juicy cherry tomatoes, creamy avocado, and a tangy lime dressing. Perfect as a vibrant side dish for barbecues or a colorful addition to any potluck table, it’s easy to make and full of healthy, fresh ingredients. Add crumbled feta or black beans for extra protein and turn this into a satisfying Meatless Monday meal!

Ingredients for Grilled Corn Salad

For the Salad:

• 5 ears fresh corn, husked and silks removed

• 1 1/2 tablespoons extra-virgin olive oil

• 2 teaspoons kosher salt

• 3/4 teaspoon black pepper

• 1 pint cherry tomatoes, halved (about 2 cups)

• 2 cups packed arugula

• 1 medium avocado, peeled, pitted, and diced

• 1 small red bell pepper, cored and finely chopped

• 4 green onions, finely chopped

• 1/4 cup fresh cilantro, chopped

For the Dressing:

• 1/4 cup fresh lime juice (about 2 limes)

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon honey

• 1 teaspoon paprika

• 3/4 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon onion powder

Directions for Making Grilled Corn Salad

1. Grill the Corn

Preheat the grill to medium heat (about 400°F). Rub the corn with olive oil and sprinkle evenly with salt and pepper. Place the corn on the grill and cook for 7 minutes, turning occasionally, until the ears are lightly browned. Remove the corn from the grill and let it cool slightly.

2. Prepare the Salad

Once the corn has cooled, carefully cut the kernels off the cob using a sharp knife. Transfer the kernels to a large mixing bowl. Add the halved cherry tomatoes, arugula, diced avocado, chopped bell pepper, green onions, and fresh cilantro.

3. Make the Dressing

In a small bowl, whisk together the lime juice, olive oil, honey, paprika, salt, black pepper, and onion powder until well combined.

4. Toss and Serve

Pour the dressing over the salad and gently toss everything together to combine. Serve at room temperature for the best flavor.

Why You’ll Love This Grilled Corn Salad

• Quick and Easy: Ready in under 30 minutes with minimal prep.

• Healthy and Fresh: Packed with vegetables, healthy fats from avocado, and a bright, zesty dressing.

• Customizable: Add crumbled feta cheese for a creamy touch or black beans for protein.

• Perfect for Gatherings: A colorful, crowd-pleasing dish for barbecues, potlucks, or weeknight dinners.

Serving Suggestions

• Serve as a side dish with grilled chicken, steak, or fish for a balanced meal.

• Enjoy it as a light vegetarian lunch with crusty bread or grilled pita.

• Add feta cheese, black beans, or quinoa to make it heartier.

Final Thoughts on Grilled Corn Salad

This Grilled Corn Salad is a celebration of summer produce, combining sweet corn, crisp vegetables, and a refreshing lime dressing for an unforgettable dish. Whether served as a quick side dish for a barbecue or as the star of a healthy vegetarian meal, it’s versatile, vibrant, and full of flavor. Give it a try at your next gathering, and it’s sure to become a new favorite!

These Red Velvet Whoopie Pies are a show-stopping treat featuring soft, cakey cookies sandwiched with a luscious cream cheese filling. The vibrant red hue and rich flavor make these perfect for holidays, special occasions, or whenever you’re craving a sweet indulgence. This recipe combines the classic red velvet flavor with a touch of cocoa and buttermilk for a soft and decadent cookie.

Ingredients for Red Velvet Whoopie Pies

For the Cookies:

• 1/2 cup butter, softened

• 1 cup packed brown sugar

• 2 tablespoons unsweetened cocoa powder

• 1/2 teaspoon salt

• 1 egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1/2 cup buttermilk

• 2 tablespoons red food coloring (gel works best)

For the Cream Cheese Filling:

• 6 oz (two 3 oz packages) cream cheese, softened

• 3 tablespoons butter, softened

• 1 teaspoon vanilla extract

• 3 cups powdered sugar

• 1-2 teaspoons milk or heavy whipping cream (as needed for consistency)

Directions for Making Red Velvet Whoopie Pies

1. Prepare the Dough

1. Preheat your oven to 375°F. Line baking sheets with parchment paper and set aside.

2. In a large bowl, beat the butter for 30 seconds until creamy. Add the brown sugar, cocoa powder, baking powder, and salt, mixing until well combined.

3. Beat in the egg and vanilla extract, scraping the sides of the bowl as needed.

4. Alternately add the flour and buttermilk to the wet mixture, starting and ending with the flour. Mix on low speed until just combined.

5. Stir in the red food coloring, ensuring the dough is evenly colored.

2. Bake the Cookies

1. Use a rounded teaspoon or a small cookie scoop to drop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.

2. Bake in the preheated oven for 7-9 minutes, or until the edges are set. Avoid overbaking to maintain a soft texture.

3. Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

3. Make the Cream Cheese Filling

1. In a large bowl, beat the cream cheese and butter together on medium-high speed until light and fluffy.

2. Add the vanilla extract and gradually mix in the powdered sugar.

3. Add milk or heavy whipping cream, one teaspoon at a time, until the filling reaches a spreadable consistency.

4. Assemble the Whoopie Pies

1. Spread the cream cheese filling on the flat side of one cookie.

2. Top with another cookie, flat side down, and gently press to form a sandwich.

3. Repeat with the remaining cookies and filling.

5. Storage Tips

• Layer the whoopie pies between sheets of waxed paper in an airtight container.

• Store in the refrigerator for up to 3 days. Let stand at room temperature for 15 minutes before serving.

Why You'll Love These Red Velvet Whoopie Pies

• Perfectly Soft and Cakey: The cookies are moist and tender, thanks to the buttermilk.

• Rich, Tangy Filling: The cream cheese filling complements the sweetness of the cookies.

• Festive and Fun: Their bright red color makes them ideal for Valentine’s Day, Christmas, or any celebration.

• Easy to Store: These pies keep well in the fridge and can even be made ahead of time.

Serving Suggestions

• Enjoy with a glass of cold milk or a hot cup of coffee.

• Wrap individually for a fun addition to a dessert table or lunchbox treat.

• Add a drizzle of melted chocolate over the top for an elegant touch.

Final Thoughts

These Red Velvet Whoopie Pies are a decadent treat that combines the nostalgic flavors of red velvet cake with the convenience of handheld cookies. Whether you’re making them for a special occasion or just because, they’re guaranteed to impress. The soft, vibrant cookies and creamy filling create the perfect sweet indulgence. Try them out—you’ll love how easy they are to bake and assemble!

These Apple Roses are a stunning and delicious dessert that combines the flakiness of puff pastry with the sweetness of softened apples and apricot preserves. They make for the perfect treat to impress your guests or enjoy with a cup of tea. Easy to make yet visually striking, these apple roses are sure to become a favorite in your dessert repertoire.

Ingredients for Apple Roses

• 1 package puff pastry (2 sheets)

• 2-3 apples, cored and peeled

• 2 tablespoons lemon juice

• 2 tablespoons apricot preserves (or other fruit preserves)

• 1 tablespoon water

• Cinnamon (to taste)

• Icing sugar for dusting

Directions for Making Apple Roses

1. Preheat the Oven and Prepare the Muffin Tin

Preheat your oven to 425°F (220°C) and lightly grease a muffin tin. This will help the apple roses bake evenly and prevent sticking.

2. Prepare the Apples

Core and peel the apples, then slice them thinly. Place the apple slices in a microwave-safe bowl and stir in lemon juice to help preserve the apples' color. Microwave for 2-3 minutes to soften the apples slightly, then drain any excess liquid.

3. Prepare the Apricot Preserves

Mix the apricot preserves with water to thin it out, creating a smooth spread for the pastry.

4. Assemble the Apple Roses

Take each sheet of puff pastry and cut it into 4 strips. Spread a thin layer of the apricot preserves over each strip.
Place the softened apple slices on one half of each pastry strip, slightly overlapping them. Sprinkle with cinnamon to taste.
Fold the other half of the pastry strip over the apples, then carefully roll it into a rosette shape. Place the rolled apple rose in the prepared muffin tin.

5. Bake the Apple Roses

Bake in the preheated oven for 40-45 minutes, or until the puff pastry is golden brown and crispy, and the apples are tender.

6. Cool and Dust with Icing Sugar

Allow the apple roses to cool slightly before removing them from the muffin tin. Once cooled, dust with icing sugar for an elegant finish. Serve and enjoy!

Why You’ll Love These Apple Roses

These Apple Roses are not only visually impressive but also incredibly delicious. The crisp, buttery puff pastry perfectly complements the soft, caramelized apples, while the apricot preserves add a subtle sweetness that balances out the tartness of the apples. Cinnamon adds a warm, comforting flavor, making these apple roses the perfect dessert for any occasion, from a casual family dinner to a special holiday gathering.

Final Thoughts on Apple Roses

Apple Roses are a creative way to present a classic apple dessert. With just a few simple ingredients, you can create a dessert that looks as if it came from a pastry shop. Whether you’re making them for a holiday gathering or a sweet treat to enjoy at home, these delicate apple roses are sure to impress and satisfy your sweet tooth.

Looking for a perfect treat that balances sweet and tart? These Lemon Cupcakes with Limoncella Buttercream Icingare just what you need! Bursting with fresh lemon flavor and topped with a silky limoncello-infused buttercream, these cupcakes are a decadent, yet light, dessert. Whether for a special occasion or a simple afternoon treat, this recipe is sure to impress. Let’s break down the recipe for these zesty, melt-in-your-mouth lemon cupcakes!

Ingredients for Lemon Cupcakes

• 1 1/2 cups (3 sticks) real butter, softened

• 2 cups sugar

• 5 large eggs

• 2 teaspoons vanilla extract

• 4 tablespoons freshly squeezed lemon juice

• Zest of 2 lemons

• 3 cups cake flour (no substitutions—cake flour gives a light texture)

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1 cup buttermilk (or regular milk with a splash of lemon juice to curdle)

Ingredients for Limoncella Buttercream Icing

• 1 1/4 cups butter (2 1/2 sticks), softened

• 2 teaspoons grated lemon rind

• 1 tablespoon fresh lemon juice

• 2 tablespoons limoncello (or substitute with lemon juice if limoncello is unavailable)

• 3 cups powdered sugar

Directions for Lemon Cupcakes

1. Preheat the Oven & Prepare Muffin Tins

Preheat your oven to 325°F (165°C) and line two 12-cup muffin tins with cupcake liners. This will help your cupcakes bake evenly and make clean-up a breeze.

2. Mix Butter and Sugar for a Fluffy Base

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 4-5 minutes until light and fluffy. This step is crucial—beat until the mixture is almost white in color. The fluffier the butter and sugar, the lighter your cupcakes will be.

3. Combine Dry Ingredients

While the butter and sugar are mixing, sift together flour, baking powder, salt, and baking soda in a medium bowl. Set aside.

4. Add Eggs and Wet Ingredients

With the mixer running on medium-low, add eggs, one at a time, allowing each egg to fully incorporate before adding the next. Add vanilla extract, lemon juice, and lemon zest, mixing until combined.

5. Alternate Dry Ingredients and Buttermilk

Turn the mixer to low and begin alternating adding the flour mixture and buttermilk—start and end with the flour mixture. Mix until just incorporated. Be careful not to over-mix.

6. Fill Muffin Cups & Bake

Spoon about 1/4 cup of batter into each muffin cup, filling them almost to the top. These cupcakes are designed to be super moist and light, so don’t worry if they don't form a perfect, curvy crown. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake; you want them to stay moist. Let them cool completely.

Directions for Limoncella Buttercream Icing

1. Whip the Butter

In a separate mixing bowl, whip butter until fluffy, about 2 minutes. This creates a smooth base for your icing.

2. Add Powdered Sugar

Add 1 cup of powdered sugar and whip until smooth and fluffy. Gradually add another cup of powdered sugar, continuing to whip until fully incorporated.

3. Add Lemon and Limoncella

Add lemon rind, lemon juice, and limoncello. Whip until smooth and fully combined. If you don’t have limoncello, lemon juice can be substituted.

4. Final Powdered Sugar Addition

Gradually add the final cup of powdered sugar, beating until the icing is light, fluffy, and smooth.

5. Frost the Cupcakes

Once the cupcakes are completely cool, pipe the limoncella buttercream icing onto each one using a large star tip for a beautiful finish.

Why You’ll Love These Lemon Cupcakes

These Lemon Cupcakes with Limoncella Buttercream Icing are the ultimate citrus-infused treat! The cupcakes themselves are incredibly light and moist, thanks to the cake flour and buttermilk. The lemon juice and zest infuse every bite with a refreshing, zesty flavor. And the limoncello buttercream takes it to the next level with a smooth, boozy twist that balances perfectly with the tartness of the lemon.

Whether you’re making them for a birthday party, a holiday gathering, or just a sweet snack, these cupcakes will disappear in no time!

Tips for the Perfect Lemon Cupcakes

• Use cake flour for the lightest, fluffiest cupcakes. It's worth it!

• Don’t overmix the batter—mix just until incorporated to avoid dense cupcakes.

• Let the cupcakes cool completely before frosting. This ensures the icing stays fluffy and doesn’t melt off.

• For a non-alcoholic version, you can skip the limoncello and use additional lemon juice in the buttercream for extra zing.

Serving Suggestions

• These cupcakes pair beautifully with a hot cup of tea or a glass of sparkling water.

• Perfect for summer parties, baby showers, or any occasion that calls for a refreshing, citrusy dessert.

• For an elegant touch, garnish each cupcake with lemon zest or a small lemon slice.

Final Thoughts on Lemon Cupcakes with Limoncella Buttercream

These Lemon Cupcakes with Limoncella Buttercream Icing are a must-try for anyone who loves a sweet and tangy dessert. They’re light, fluffy, and bursting with fresh lemon flavor. The limoncello buttercream adds a sophisticated twist that will leave everyone asking for the recipe.

Try making these cupcakes for your next celebration, or just indulge in a delicious treat on a cozy afternoon. Either way, they’re sure to be a hit!