मंगलवार, 10 अगस्त 2021

Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite! 

Chicken is a favorite dish in our family and all over the world. You have to try these fan favorites, Tuscan Garlic, Slow Cooker Crack Chicken, and Fried Rice.

Creamy Parmesan Garlic Mushroom Chicken being cooked in a skillet.

Creamy Parmesan Garlic Mushroom Chicken

Skillet meals are our favorite lately. Just like this Skillet Italian Sausage and Peppers and Chili’s Skillet Queso, this mushroom chicken is amazing! This is ready in just 30 minutes and they taste like they are from a restaurant. And you guys. This Creamy Parmesan Garlic Sauce is ON POINT! It will be one of the best sauces that you will ever make! My son said this is one of the best things he has ever eaten! I think my son is the biggest fan of my cooking. My other one is unpredictable and pretty picky but he LOVED this meal as well. Of course, he had to scrape the mushrooms and spinach off but said it was amazing.

I promise that you guys are going to love this meal just as much as we did! I have been perfecting this creamy sauce for so long and it is literally amazing. All of my chicken skillet dishes have been getting a ton of attention. Try Creamy Skillet Chicken Cacciatore and Skillet French Onion Chicken to know what I mean! These dishes are fast, delicious, and super easy. I know that you are going to love this one too!

Ingredients For Creamy Garlic Mushroom Chicken

You can also use boneless skinless chicken thighs in this dish with success. For a different twist substitute the chicken with salmon or shrimp. Use the type of mushrooms you and your family love best.

  • Boneless skinless chicken breasts: Try to pick chicken that is all the same size and thickness for even cooking.
  • Olive oil: Use a good grade extra virgin olive oil.
  • Salt and Pepper: Salt and pepper to taste.
  • Sliced mushrooms: You can slice your own or buy presliced mushrooms. Button, baby portabella, and cremici work best.

Creamy Parmesan Garlic Sauce

Using full-fat ingredients for the sauce will give you the creamiest results. Half and half will be the best next thing to heavy creamy. This creates a super yummy creamy rich sauce that is unbelievably satisfying.

  • Butter: Use real butter not a butter substitue for the best flavor.
  • Garlic cloves minced: Fresh garlic gives a pungent flavor that complilments the mushrooms.
  • Flour: Thickens the sauce.
  • Chicken broth: Chicken will give the best flavor.
  • Heavy cream or half and half: Either will give flavor and creaminess.
  • Grated parmesan cheese: Grate your own cheese so it will melt the best.
  • Garlic powder: Adds extra flavor without bulk.
  • Pepper and Salt: Add more or less to taste.
  • Spinach: Chopped finely. You don’t want too much bulk.

How to Make Parmesan Garlic Mushroom Chicken

Cooking the chicken till it’s done and tender, but not overcooked and dry, is the goal here. Remember that chicken will continue to cook a bit after it’s removed from the pan. So you can remove the chicken right before it’s done and it will be juicy and tender.

  1. Cook the Chicken: In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
  2. Make the Sauce: To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta is desired.
Sautéing the chicken, mushrooms, making the sauce and adding the spinach.

Creamy Garlic Mushroom Chicken Tips

The flavor for this dish comes from the umami in the mushrooms, the saltiness from the parmesan cheese, and the pungent garlic. The easiness of this dish is going to be mind-blowing after you taste how incredible this is.

  • Chicken Breasts: There are a few ways to ensure you get moist tender chicken. Pound skinless boneless chicken breasts till they are all the same thickness. This will ensure the chicken cooks at the same rate so it finishes at the same time. You can also pre-slice the chicken into bite-sized pieces. This will also make sure the chicken cooks at the same time.
  • Chicken Thighs: You can also use boneless, skinless chicken thighs in this dish. The brown meat will create extra moist, tender chicken.
  • When is the Chicken Done?: Use a meat thermometer to make sure the chicken reaches 160 degrees for white meat and 165 for dark meat. You can remove the chicken from the pan once it hits 158 degrees. Letting the chicken rest it will continue to both cook and redistribute the juices throughout the meat.
  • Spinach: If you want, you can chop the spinach into bite sized pieces instead of leaving it big.
Scooping the chicken in the pan with the sauce and mushrooms and spinach.

How to Serve This Creamy Chicken Dish

This is so creamy and so savory, you are going to want to make sure that you get every single drop of sauce up off your plate. Serve this over rice, mashed potatoes, or pasta to help soak up the sauce. For low carb options you can serve over zucchini zoodles, mashed cauliflower, or steamed vegetables. Use a crusty bread to help clean your plate clean. This is going to be a dinner you put on repeat.

How To Store Creamy Mushroom Chicken

Because of the cream in this dish, I do not recommend freezing. When you warm it up it will separate and the texture will be off, although it will still taste amazing. Keep this in the fridge in an air-tight container for up to 4 days. Reheat in the microwave or in a pan on the stove.

Close up picture of the finished creamy chicken dish.

More Chicken Recipes You Have to Try

Chicken is a favorite protein across the world. It’s healthy and relatively cheap meat. It’s mild flavor makes it the perfect base for a huge variety of spices, herbs, and sauces. Chicken holds up to baking, frying, sautéing, grilling, slow cookers and air fryers. It is high in quality proteins and low in fat, especially if you keep to the lean cuts. Chicken is just good. Plain and simple. These are some of the best tried and true chicken recipes.

Print

Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!
Course Dinner
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 people
Calories 290kcal
Author Alyssa Rivers

Ingredients

  • 4 boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

  • 1/4 cup butter
  • 2 garlic cloves minced
  • 1 tablespoon flour
  • 1/2 cup chicken broth
  • 1 cup heavy cream or half and half
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 cup spinach chopped

Instructions

  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
  • To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Notes

Updated on August 10, 2021
Originally Posted on June 20, 2016

Nutrition

Calories: 290kcal | Carbohydrates: 4g | Protein: 29g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 494mg | Potassium: 588mg | Fiber: 1g | Sugar: 1g | Vitamin A: 724IU | Vitamin C: 5mg | Calcium: 113mg | Iron: 1mg
Overhead photo of Creamy Parmesan Garlic Mushroom Chicken in a frying pan and cut mushrooms on the side.


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Grilled Shrimp Salad

This easy grilled shrimp salad recipe is the perfect solution to your summer dinner needs! It’s healthy, quick and full of grilled chipotle flavor.

I am always on the lookout for salads that are not only filled with tasty, nutritious veggies but have a flavorful dressing to bring everything together. Corn, broccoli apple, and asiago Caesar are some of my other favorite salads sure to make lunchtime great!

Greens in a white bowl topped with grilled shrimp.

Easy Grilled Shrimp Salad Recipe

Delicious grilled shrimp salad that makes the perfect dinner during these warm summer months. I love how quick and easy this dish comes together and that it is so full of flavor. An assortment of cool, crisp vegetables combines with an easy-to-make, zesty lime chipotle dressing for a tasty punch of flavor. Then, add some smoky, tender shrimp on top and this salad becomes a game-changer. But the best part of this recipe? It utilizes my grill, so the house stays cool, and clean-up is a breeze. In less than 30 minutes you can create a fresh, delicious salad that rivals any brunch restaurant.

I am always looking for those perfect go-to recipes this time of year. You know, recipes that are family-friendly, can be quickly cooked on the grill, and that come together in a flash? Well, thankfully this grilled chipotle shrimp salad recipe meets all those requirements and more. It can be whipped up and taken on the go to put a little happiness and big flavor into busy days. It is also super healthy and checks all the boxes for your daily nutrition! Fiber from the black beans, healthy fats from the avocados, not to mention the high-protein, low-carb deliciousness of shrimp! Who knew eating healthy could taste so good?

Salad Dressing Ingredients

It doesn’t take a lot to create this flavor-packed salad! It utilizes a lot of pantry staples for a tasty, healthy lunch that can easily be made over and over again. I know you will love the flavor that each of these simple ingredients works to create!

  • Olive Oil: Binds all of your ingredients together. I use light olive oil in this recipe.
  • Cilantro Leaves: Cilantro adds an amazing, aromatic flavor to this salad. If you aren’t a fan of cilantro, you can swap this out for basil, mint, or parsley.
  • Lime Juice: Fresh-squeezed limes will add the best flavor to your salad.
  • Chipotle Peppers in Adobo Sauce: Chipotle peppers are jalapeno chiles that are smoked and dried. Being canned in a tomato, vinegar, and garlic mixture is what gives chipotle its distinct, tasty flavor.
  • Salt: To enhance flavor.
  • Apple Cider Vinegar: Adds subtle sweetnes and tanginess to your dressing.
  • Honey: Honey will make your dressing smooth with a hint of sweetness to counteract overly spicy flavors.

Southwestern Grilled Shrimp Salad Ingredients

  • Romaine Lettuce: Romaine lettuce has a mild taste with a delicious crunch. It works wonderfully in this salad.
  • Black Beans: I like to use canned black beans that are drained and rinsed. Black beans have an amazing texture that pairs well with the chipotle flavors of this salad.
  • Avocado: Avocados are the best part of any salad. They are so creamy and delicious!
  • Sweet Corn: Since our corn is going to be grilled, I use corn on the cob, shucked.
  • Red Onion: Red onions have a mild, savory flavor and will add a beautiful color to your salad.
  • Cherry Tomatoes: Cherry tomatoes add a tasty pop of flavor and texture.
  • Shrimp: I use large shrimp that has already been deveined for this recipe.
Chipotle dressing in a clear bowl with a spoon.

How to Make The Best Grilled Shrimp Salad

This easy and delicious salad comes together in a snap! I love how easy it is to grill up tasty shrimp. All you have to do is wait until it turns opaque and then toss your ingredients together for a healthy, mouthwatering meal!

  1. For Dressing: To make your dressing, add all the ingredients to a medium sized glass jar. Using a immersion blender, blend until combined. Alternatively, you can use a stand blender for this step. Set dressing aside.
  2. Prepare Grill: Next, heat a gas or charcoal grill.
  3. Marinate Shrimp: Marinate the shrimp in a bowl with ¼ cup of the dressing for 15 minutes.
  4. Prepare Skewers: Thread the shrimp onto metal skewers.
  5. Grill: Then, lay the shrimp and corn cobs on the hot grill and cook until cooked through (the flesh of the shrimp will turn opaque) and grill marks form, about 2 minutes per side. Rotate the corn a few times during this time. Remove both and set aside.
  6. Cut Corn: Cut the corn kernels from the cob.
  7. Toss Vegetables With Dressing: To prepare the salad, add the lettuce, black beans, avocado, corn, onion and tomatoes to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter. Lastly, top the salad with the shrimp and serve.
A variety of vegetables and beans ready to be mixed.

Shrimp Salad Quick Tips

This easy and delicious salad recipe can easily be upgraded with these simple tips and tricks! You won’t be able to get enough of this tasty Southwestern dish!

  • Picking Shrimp: You can use small or large shrimp here. I personally prefer larger shrimp for grilling so you get bigger bites of delicious, smoky flavor! Make sure that any shrimp you are using does not have an ammonia smell or slimy coating on the outside. This means it has gone bad.
  • Fresh or Frozen: You can use frozen shrimp in this recipe, just make sure to let it thaw in your refrigerator before use.
  • Pat Shrimp Dry: Patting your shrimp dry before marinating can help flavor to stick better.
  • Using Chicken: You can easily substitute shrimp with boneless, skinless chicken breasts as another lean alternative. All you need to do is grill until juices run clear and internal temperatures reach 165 degrees Fahrenheit.
  • Grilling Corn: You will know your corn is done grilling when it turns bright yellow. It will be more opaque than uncooked corn.
  • Using Chipotle Powder: ½ teaspoon of chipotle powder can be used as a substitute for each chipotle pepper. If you want more kick to your dressing, you can add more powder in before adding the dressing to your salad.
  • Dipping Sauce: With these versatile ingredients, you can also easily make creamy and delicious chipotle mayo for dipping meat in or drizzling over your salad. Simply blend together salt, lime juice, mayo, and your chipotle peppers.
Pouring chipotle dressing over vegetbles.

What to Serve with Shrimp Salad

Complete your meal by serving your grilled shrimp salad with other tasty Southwestern favorites! Grilled shrimp salad is tasty on its own, but it is also really versatile and tastes amazing when paired with a variety of other dishes. The cool, refreshing flavors of the veggies in this salad are a great contrast to meats and comfort foods. The iconic Mexican flavors of these dishes are so good, they are in the regular dinner rotation at my house. If your family is anything like mine, these flavorful dishes will all be eaten in no time!

Grilled shrimp on skewers coated in chipotle sauce.

Storing Leftover Grilled Shrimp Salad

To keep your grilled shrimp salad from becoming soggy, it is best served fresh. However, with proper storage, it can be maintained for a few days for a quick and easy leftover lunch.

In the Refrigerator: Once your salad is tossed together with the dressing, it will last in the fridge for 1-2 days. Grilled shrimp will last for up to 4 days. Be sure to store everything in airtight containers for best results.

Note: If you are wanting to have this salad on hand for a more extended period of time, keep your salad and the dressing separate until you are ready to serve. This way, both the salad and the dressing will keep for up to 4 days.

Pouring dressing over greens and grilled shrimp.

More Amazing Summer Salads

Beat the heat by fueling up with these cool, refreshing salads packed with flavor. You can get restaurant-worthy results without the effort! These recipes effortlessly showcase and enhance summer veggies with dressings that are to die for! I know you will love how easy and delicious these other salads are as much as I do!

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Grilled Shrimp Salad

This easy Grilled Shrimp Salad recipe is the perfect solution to your summer dinner needs! It’s healthy, quick and full of grilled chipotle flavor.
Course Salad, Side Dish
Cuisine American
Keyword grilled shrimp salad, shrimp salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Calories 541kcal
Author Alyssa Rivers

Ingredients

Dressing

  • 3/4 cup light olive oil
  • 1 cup packed cilantro leaves
  • 2 small limes juiced
  • 2 chipotle peppers in adobo sauce
  • 1/2 teaspoons salt
  • 1/3 cup apple cider vinegar
  • 3 tablespoons honey

Salad

  • 2 Romaine lettuce hearts roughly chopped
  • 1 (14 ounces) can black beans drained and rinsed
  • 1 large avocado diced
  • 2 medium ears of sweet corn shucked (or 1 (14oz) can corn, drained, rinsed)
  • 1/2 medium red onion thinly sliced
  • 1 pint cherry tomatoes halved
  • 1 – 1 1/2 lbs large shrimp deveined

Instructions

  • Add all the ingredients to a medium-sized glass jar. Using an immersion blender, blend until combined. Alternatively, you can use a stand blender for this step. Set dressing aside.
  • Heat a gas or charcoal grill.
  • Marinate the shrimp in a bowl with ¼ cup of the dressing for 15 minutes.
  • Thread the shrimp onto metal skewers.
  • Lay the shrimp and corn cobs on the hot grill and cook until cooked through (the flesh of the shrimp will turn opaque) and grill marks form, about 2 minutes per side. Rotate the corn a few times during this time. Remove both and set aside.
  • Cut the corn kernels from the cob.
  • To prepare the salad, add the lettuce, black beans, avocado, corn, onion and tomatoes to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter. Top the salad with the shrimp and serve.

Notes

Updated on August 10, 2021
Originally Posted on June 22, 2018

Nutrition

Calories: 541kcal | Carbohydrates: 18g | Protein: 40g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 476mg | Sodium: 1676mg | Potassium: 531mg | Fiber: 4g | Sugar: 12g | Vitamin A: 445IU | Vitamin C: 36.2mg | Calcium: 296mg | Iron: 5.1mg
 


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सोमवार, 9 अगस्त 2021

Zucchini Oat Chocolate Chip Cookies

These zucchini chocolate chip cookies are a twist on the traditional cookie recipe and are absolutely delicious! Cookies are the ultimate comfort food that we all love and adore and after trying these, I bet you won’t be able to just have one!

Zucchini chocolate chip cookies are just as delicious as they sound. These cookies are delightfully soft and ooey-gooey. If you love cookies some other recipes to try are this no-bake, these delicious s’mores, or these amazing pecan cookies.

Cookie broken in half with melted chocolate chips.

Zucchini Chocolate Chip Cookies

These zucchini chocolate chip cookies are the BEST! I always have a few extra zucchini lying around at the end of the summer that I don’t know what to do with. Because this is the time of year for zucchinis, I get burnt out of all of the traditional recipes. Making cookies is a favorite for me and these zucchini cookies are quick and easy! This recipe is a game-changer and an easy way to switch things up! It’s a treat that your family and friends will gobble right up.

I love these cookies so much because it’s a mix between zucchini bread and oatmeal chocolate chip cookies. Just like when you bake with zucchini in other recipes, this creates a fluffy, cake-like texture. It has a moist and tender center with the melted ooey-gooey chocolate chips. It is light and tasty! Such a great way to mask that vegetable in something sweet! I am embracing all of the extra zucchini and even asking for more because these are so delicious! They disappear off of my counter so quickly and I know you will love them too!!

Ingredients You Will Need for Zucchini Cookies

This recipe for zucchini chocolate chip cookies is so simple and all you need is some staple pantry ingredients plus some zucchini! Be ready to enjoy these delicious cookies because I know that you’ll make them again and again! See the recipe card below for a full list of the ingredient measurements.

  • Flour: I used all purpose flour for this recipe.
  • Cinnamon: This ingredient helps to add a little bit of additional flavor to the cookies
  • Baking soda: This will help make your cookies chewy and soft!
  • Salt: Salt acts as a flavor enhancer in recipes.
  • Oats: Old fashioned oats (rolled oats) will yield a chewy texture to these cookies. They are richer and heartier than quick oats.
  • Butter: Make sure that you use unsalted butter and that it is softened (NOT melted) before using it in the recipe!
  • Sugar: This will help add sweetness to the dish.
  • Brown sugar: When you are measuring this, make sure that it is packed into the measuring cup and not just lightly scooped.
  • Egg: The egg will help bind the ingredients together.
  • Vanilla: This enhances the flavor of the cookies!
  • Zucchini: If you want the zucchini to disappear in the cookies, make sure to peel it before shredding. If not, just shredded is fine!
  • Chocolate chips: You can use milk chocolate, semi sweet or dark chocolate chips in this recipe.
4 photos of the baking process of adding and mixing the ingredients together.

How to Make Zucchini and Oatmeal Chocolate Chip Cookies

These zucchini cookies are so simple and quick to make! Add them to your end-of-summer zucchini recipe rotation and you will be so glad that you tried them!

  1. Preheat and mix: Preheat oven to 350. In a medium bowl whisk together flour, cinnamon, baking powder, oats, and salt.
  2. Cream, mix and fold: In a large bowl cream butter and sugars until light and fluffy. Add egg, vanilla, and zucchini and mix well. Add dry ingredients to wet ingredients and mix until incorporated. Fold in the chocolate chips.
  3. Scoop and bake: Drop spoonfuls of cookie dough onto a lightly greased cookie sheet at least 2 inches apart. Bake for 12-14 minutes until golden brown. Allow them to cool 10 minutes on the baking sheet before transferring to a cooling rack or sheet of parchment or wax paper to finish cooling completely.
Scooping the dough onto parchment paper.

Quick Tips for Baking Zucchini Oat Cookies

Sometimes it helps to have a few extra tips on hand when baking these cookies. Here are a couple of ideas that will help make these cookies delicious and easy!

  • Double the recipe and freeze the dough! These cookies are so easy to make and store (see storing tips below) that you might as well save yourself some time!
  • Peel the zucchini: Sometimes kid wont eat something if they see green, right? If you want to conceal the zucchini more then go ahead and peel it before shredding. You’ll still get the same flavor but without the sight of green!
  • Crunchy cookies: If you would like a little bit more crunchy cookie instead of soft ones, bake them for an additional 3-4 minutes. Dipping the crunchier cookies in milk tastes delicious!
  • Change it up: Try adding walnuts to the recipe for a different, yummy taste!
Finished zucchini oat chocolate chip cookies.

Can I Make These Ahead and Store Them?

Yes! You can make these ahead or even freeze the dough for later! Follow these instructions and you can be enjoying these cookies all year round!

  • Freezing the dough: After making the dough, roll it up into small balls and place them onto a cookie sheet lined with parchment paper. Freeze for about an hour (or until solid) and then transfer them all to a freezer ziplock bag and freeze them for up to 3 months.
  • Cooking frozen dough: If you have frozen the dough ahead of time, take them out of the freezer and thaw them in the fridge (not on the counter). Once thawed, bake as normal.
  • Freezing baked cookies: If you want to prepare more cookies ahead of time, bake them all and freeze the extras for later! Place them into an airtight container. If you stack them, make sure to place parchment paper between each layer so that the cookies don’t stick to each other! They can be stored in the freezer for 2-3 months. When you are ready to eat, thaw them in the refrigerator.
Zoomed in photo of a finished zucchini oat chocolate chip cookie.

More Zucchini Recipes You Will Love

The time of year for zucchinis is upon us so why not try some new recipes to keep things interesting! Here are a few of  the BEST zucchini recipes that your family will absolutely love!! Try a couple and you will be so glad that you did!!

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Zucchini Oat Chocolate Chip Cookies

These zucchini oat chocolate chip cookies are a twist on the traditional cookie recipe and are absolutely delicious! Cookies are the ultimate comfort food that we all love and adore and after trying these, I bet you won't be able to just have one!!
Course Dessert
Cuisine American
Keyword zucchini chocolate chip cookies, zucchini cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 144kcal
Author Alyssa Rivers

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup oats
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 1/2 cups zucchini shredded
  • 1 cups chocolate chips

Instructions

  • Preheat oven to 350. In a medium bowl whisk together flour, cinnamon, baking powder, oats, and salt.
  • In a large bowl cream butter and sugars until light and fluffy. Add egg, vanilla, and zucchini and mix well. Add dry ingredients to wet ingredients and mix until incorporated. Fold in the chocolate chips.
  • Drop spoonfuls of cookie dough onto a lightly greased cookie sheet at least 2 inches apart. Bake for 12-14 minutes until golden brown. Allow cooling 10 minutes on the baking sheet before transferring to a cooling rack or sheet of parchment or wax paper to finish cooling completely.

Nutrition

Calories: 144kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 90mg | Potassium: 29mg | Fiber: 1g | Sugar: 12g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg


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