A Beautiful Mess

Chocolate Eclair Cake

Emma Chapman — Mon, 08 Jun 2026 13:00:00 +0000

This no-bake eclair cake is the perfect dessert to make when it’s too hot to turn your oven on, or when you just don’t feel like baking.

This is a dessert that I had a lot growing up—for whatever reason, it stands out in my mind as something that was made at church get-togethers. It’s funny the little things we remember.

Eclair cake is a spin on the classic French pastry. Eclairs are made of a (baked) choux dough filled with pastry cream, and then topped with a flavored icing (often chocolate). The cake version is layers dough/crust and pastry cream all topped with a chocolate ganache.

This chocolate eclair cake is a no-bake version, so it’s not made with the classic choux dough. If you’re looking for an eclair cake that more closely resembles a classic eclair, try this recipe from Food52.

This eclair cake recipe is the easiest version I know—but it’s still very delicious. I recently made this for a group of friends and I’m happy to report this cake got rave reviews.

In addition to being easy to make, I also love that you can make this cake ahead. It’s best to make this at least eight hours before you plan to serve it, and up to 24 hours.

So, you can make this cake the morning before or even the night before a big dinner party.

What is Eclair Cake Made of?

Crust – Graham crackers, vanilla wafers, or Biscoff cookies are my favorites to use.
Pudding – I use both French vanilla and cheesecake-flavored puddings.
Whipped cream – You can use Cool Whip or make your own whipped cream.
Chocolate ganache – Chocolate chips and heavy cream OR you can use chocolate frosting

Although my version here is super simple, there are ways to make this recipe even easier as noted above in the ingredients list.

However, I think the version you will find below (in the printable recipe card) is the perfect mix and creates a truly delicious eclair cake while still being a no-bake dessert.

Other No-Bake Desserts You Will Love:

The filling is made of instant pudding and homemade whipped cream. I like to use one French vanilla and one cheesecake pudding mix. If you can’t find cheesecake pudding mix, you can simply use two vanilla instead.

If you are looking to flavor your eclair cake, this is an easy way to do it—simply substitute one or both of the instant pudding mixes for a flavor like banana or strawberry.

No-bake eclair cakes are most often made with graham crackers for the crust layers. This is a great option as they are already square or rectangle shaped, so they are easy to work with. But, two other options I like are vanilla wafers or Biscoff cookies.

If you are wanting to serve your eclair cake sooner than eight hours, or you want to make it and serve it immediately (or within an hour or two), be sure to use something for the crust layer that is soft in texture. A good option is pound cake cut into thin pieces.

Once you have the filling made, you simply start the cake with a layer of the crust, then filling, crust, filling again, and then a top crust. Then, you pour the chocolate ganache over the top before refrigerating.

If you use a store-bought chocolate frosting instead of ganache, you will want to make sure the consistency is as spreadable as possible. You may need to microwave (in a microwave-safe bowl) for a few sections so it will easily spread over the top.

The hardest part about making this eclair cake recipe is serving it from the pan! Lol. This is such a soft, pudding like dessert it can be a little tricky to remove that first piece. But it’s worth it as this is such a crowd-pleasing dessert.

If you make this eclair cake, let us know what you think in the comments!

Elcair Cake – No-Bake

a simple and delicious no-bake cake recipe

Course Dessert

Cuisine American, French

Keyword cake, eclair, no-bake desserts

Prep Time 15

Refrigerate 8

Total Time 8 15

Servings servings

Calories 445kcal

Author Emma Chapman

Ingredients

2 boxes instant pudding French vanilla and cheesecake flavors (3.4 ounce boxes)
3 cups milk
3 cups heavy whipping cream divided
1 box graham crackers, vanilla wafers, or other cookies see notes
1 ½ cups dark or semi sweet chocolate chips

US Customary – Metric

Instructions

In a mixing bowl, stir together the pudding mixes and 3 cups milk. This will make instant pudding.
In the bowl of a stand mixer, whip 2 cups of heavy whipping cream for 2-4 minutes to make homemade whipped cream.
Fold the whipped cream into the pudding mixture, until just combined.
Line the bottom of the baking pan with graham crackers (or other cookie of choice).
Add half the whipped pudding mixture, spread evenly.
Add another layer of graham crackers or other cookies.
Add the second half of the whipped pudding mixture, spread evenly.
Add another layer of graham crackers or other cookies. Set aside while you make the ganache.
In a microwave-safe bowl, combine 1 cup heavy whipping cream and the chocolate chips. Microwave in 30-second intervals, stirring in between, until just combined.
Pour the chocolate ganache over the top layer of the eclair cake. Spread evenly.
Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Serve cold.

Notes

I used a 7×9 Straub brand baking pan, but you could also use a 9×13 (more standard size) baking pan for this recipe. The layers will not be quite as thick as mine, but the amounts work well with either of these sizes.

I like to use one French vanilla and one cheesecake flavor instant pudding for this recipe, but you can use two vanilla if you cannot easily find cheesecake flavor.

You can use graham crackers, vanilla wafers, or Biscoff cookies for the crust layers of this recipe.

This cake is best consumed within 24 hours of making it, but it can be safely consumed for a few days after that. The cookie crust layers will continue to soften with the pudding moisture, so eventually it just gets too soft in my opinion.

Nutrition

Aviation Cocktail Recipe

Elsie Larson — Sat, 06 Jun 2026 13:05:00 +0000

I’m so excited to share this Aviation cocktail recipe with you today. This bright purple classic cocktail is made with gin, crème de violette, maraschino liqueur and freshly squeezed lemon juice. It has a sophisticated flavor that is the closest thing to a fancy bar I can create at home. You’ll love the violet color and intense flavor of this cocktail.

More classic cocktails: Manhattan, Old Fashioned, Gimlet, Sidecar, Sazerac, The Last Word, Pink Squirrel.

Ingredients

Gin – Choose a quality gin (I used Hendrick’s).
Maraschino Liqueur – Such as Luxardo.
Crème De Violette – Floral liqueur. This key ingredient gives the drink its color.
Lemon Juice – Freshly squeezed.
Optional Garnish – Maraschino cherry, lemon twist.

The best glassware choice for this cocktail is a coupe glass.

Instructions

Begin by preparing a chilled coupe glass. Just pop it in the freezer for 30 minutes to an hour before serving your cocktail. This step is optional

In a cocktail shaker filled with ice, combine gin, maraschino liqueur, violet liqueur and freshly squeezed lemon juice. Shake for 10-15 seconds until icy cold.

Strain into the chilled cocktail glass. Garnish with a maraschino cherry or a lemon twist.

What is Crème De Violette?

Violet liqueur is really made of violets. It is made by submerging violet petals in brandy or another neutral spirit for several days. The flavor of violet liqueur is similar to violet candies—sweet and floral.

History

The Aviation cocktail is a classic, pre-Prohibition-era cocktail. It was first documented at the turn of the 20th century in Hugo Ensslin’s book “Recipes for Mixed Drinks” in 1916. At the time, Hugo Ensslin was the head bartender at Hotel Wallick in New York City.

During the 1960s, the drink’s key ingredient, crème de violette liqueur, disappeared from the market. As a result, this recipe fell out of popularity for a time. In the 1930s, Harry Craddock included a violette-less version of the Aviation in his famous book, “The Savoy Cocktail Book.” Sadly, this purple drink was all but extinct for more than 40 years.

In 2007, importer Haus Alpenz began importing Rothman & Winter crème de violette from Austria. This came at the perfect time as classic cocktails had a huge resurgence in popularity. Now you can find the Aviation on menus across the U.S. and beyond. Currently, The Bitter Truth and Giffard also now offer violet liqueurs that work well for this recipe.

Tips for Making

It’s such a pro move to make a chilled cocktail glass. Just pop the glass into the freezer for 30 minutes to an hour before using.
Squeeze the outside of a lemon peel over this drink before serving to release lemon essence for extra flavor.
Use the best gin from your home bar for this cocktail since you can really taste the flavor.
If you like sweeter cocktails, try adding 1/8 ounce simple syrup.
Garnish ideas: Use raspberries, blackberries, strawberries or luxardo maraschino cherries for the garnish of this delightful cocktail.
For added flavor use light sprays of lime or run a lemon peel around the rim of the glass before mixing.
Some people insist that stirring produces a richer flavor.

Variations

Add a splash of Champagne to Crème De Violette for a Violete Royal cocktail.
If you can’t get your hands on a bottle of violet liqueur, you can make this recipe without it. It is still delicious but lacks the distinctive lavender hue.

FAQ

Frequently Asked Questions

Why is it called Aviation cocktail?

7 Layer Salad

Elsie Larson — Thu, 04 Jun 2026 13:00:00 +0000

Seven Layer Salad is a delicious layered pea salad. This classic recipe has been around for generations. It’s delicious, fresh and best of all cold—perfect for summer! This salad is colorful, crunchy and creamy. It’s the perfect recipe for any warm weather gathering. The 7 Layer Salad is my favorite summer side dish.

More Summer recipes: Tomato Burrata, The Best Fruit Salad, Chicken Salad, Deviled Eggs, Healthy Grain Bowls, Tom Collins, Mojito, Agua Fresca

Ingredients in 7 Layer Salad

Iceberg Lettuce – This is the base layer of the salad and adds a nice crunchy texture.
Frozen Peas – You can add your peas to the salad when they are half thawed.
Hard Boiled Eggs – I love hard boiled eggs as an addition to this salad—they add so much!
Cheddar Cheese – Shredded sharp cheddar cheese is so delicious in this salad. Alternatively, you can add cubed cheese, but make sure you chop it small.
Red Onions – To me, no salad is complete without some onion.
Crispy Bacon – This makes the salad a grand slam. Feel free to substitute for turkey bacon or vegan bacon if you like.
Homemade Dressing – You will whip up a quick dressing made of mayonnaise, sour cream, sugar, apple cider vinegar, salt and pepper.

There is some debate about which seven ingredients create the seven layers, so customize it to your personal tastes! Other optional layers are halved cherry tomatoes, grape tomatoes, green onions, celery, romaine lettuce, cucumbers or red bell peppers. I also think chopped up chicken is a very good idea. Feel free to customize the layers to your personal taste.

How to assemble 7 Layer Salad

The 7 Layer Salad must be served in a glass bowl so you can see all the layers. It’s a very visually pleasing salad. I chose this glass bowl because it shows the layers really well. A trifle bowl is a great option as well. The salad is meant to be served without mixing the layers, so people can scoop straight down and get a scoop of all the layers.

Prep your ingredients by mixing up the dressing (instructions below), cooking the bacon and eggs and chopping all the ingredients.

To assemble your salad, begin by adding one layer at a time to your glass bowl. I went in this order: lettuce, onion, peas, hard boiled eggs, dressing, shredded cheese and bacon.

7 Layer Salad Dressing

In a medium bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, salt, and pepper until well combined. The dressing should be smooth and creamy. If you want to add a bit of texture to your dressing, you can add half a cup of parmesan cheese.

Cover the bowl and refrigerate the dressing while you prepare the rest of the salad. Chilling the dressing helps the flavors meld together.

How far ahead can I make this salad?

The ideal time to make this salad is 1-2 hours before serving, but you can do as much as the night before. Seal it until you are ready to serve.

Tips for Making

Choose a glass bowl, so you can see the seven layers.
Customize the dressing according to your taste. If you prefer a tangier flavor, increase the amount of apple cider vinegar. You can also add a dash of hot sauce for some heat.
If you’re serving the salad at a party or potluck, consider providing a small label or note next to the bowl, listing the layers. This way, guests can see and appreciate each ingredient that goes into the salad.
Grab your picnic blanket, this is a perfect recipe for a meal outdoors!
Miracle Whip can be subbed for mayo if you are a fan. I personally will stay loyal to the mayo version.
Leftovers can be kept in the refrigerator for up to two days. However, the salad is best enjoyed on the day it’s made.

Serving Suggestions/Goes Great With

Other recipes you may like:

FAQ

Frequently Asked Questions

What is the history of a 7 Layer Salad?

Carbonara Sauce

Emma Chapman — Tue, 02 Jun 2026 13:18:37 +0000

Spaghetti carbonara is a traditional Italian dish that is super simple but brimming with flavor. The carbonara sauce is easy to make with only five ingredients, one being pasta water. This is one of those meals that you can easily throw together alongside a salad or vegetable side dish with very little time and effort.

Carbonara also manages to be one of those pasta dishes that feels both light but rich and filling at the same time. The main components are pancetta (or bacon), egg yolks and cheese.

Related: Pomodoro Sauce, Vodka Sauce, Alfredo Sauce, Pesto and Bruschetta.

Ingredients

Pancetta, or thick cut bacon
Parmesan
Egg yolks
Garlic
Spaghetti noodles
Salt and pepper

Pasta water is also a critical component of this recipe, but you will make it as you cook the noodles.

Directions

Cook the pasta according to the package directions for al dente. Before straining, reserve some of the pasta water.

In a large saucepan, cook the pancetta (or bacon) until fully cooked, but not too crispy. Then toss in the garlic and cook for another minute.

In a small bowl, add a few tablespoons of the (hot) pasta water to the egg yolk and stir to incorporate. Add a few more tablespoons at a time, stirring in between. The goal here is heat up the yolks gradually so they don’t curdle/cook once added to the pan.

Now add the pasta and yolk mixture to the pancetta pan. Reduce the heat to low and toss everything with tongs. Sprinkle in the cheese and continue to toss until the cheese begins to melt. Taste and add any salt or pepper as needed. Serve warm.

Tips & Substitutions

Pancetta is the traditional option for carbonara sauce, but sometimes this ingredient is difficult to find at the grocery stores I frequent. If that’s the case for you as well, thick cut bacon will also work for this recipe.
If you do notice the eggs curdling or cooking too fast, it’s OK! This will only change the texture, it doesn’t mean the dish is completely ruined. It will be more like fried rice than traditional carbonara but still tasty.
I will often add a sprinkle of fresh herbs, like parsley, before serving just for a little added flavor and green, but this is optional and not necessarily traditional.

Serving Suggestions

I love this carbonara recipe alongside a big salad or vegetable side dish. Here are some ideas.

Carbonara Sauce

A classic Italian pasta sauce made with pancetta, eggs and cheese.

Course Main Course

Cuisine Italian

Keyword carbonara pasta, carbonara sauce, pasta

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 324kcal

Author Emma Chapman

Ingredients

2 ounces pancetta
¼ cup Parmesan cheese
2 egg yolks
1 clove garlic
8 ounces spaghetti noodles
¼ cup pasta water
salt and pepper

Instructions

Cook the pasta according to the package directions for al dente. Before straining, reserve some of the pasta water.
In a large saucepan, cook the pancetta (or bacon) until fully cooked, but not too crispy.
Then toss in the garlic and cook for another minute.
In a small bowl, add a few tablespoons of the (hot) pasta water to the egg yolk and stir to incorporate. Add a few more tablespoons at a time, stirring in between. The goal here is heat up the yolks gradually so they don’t curdle/cook once added to the pan.
Now add the pasta and yolk mixture to the pancetta pan. Reduce the heat to low and toss everything with tongs.
Sprinkle in the cheese and continue to toss until the cheese begins to melt.
Taste and add any salt or pepper as needed. Serve warm.

Notes

Pancetta is the traditional option for carbonara sauce, but sometimes this ingredient is difficult to find at the grocery stores I frequent. If that’s the case for you as well, thick cut bacon will also work for this recipe.

If you do notice the eggs curdling or cooking too fast, it’s OK! This will only change the texture, it doesn’t mean the dish is completely ruined. It will be more like fried rice than traditional carbonara but still tasty.

I will often add a sprinkle of fresh herbs, like parsley, before serving just for a little added flavor and green, but this is optional and not necessarily traditional.

Nutrition

Everything Bagel Seasoning Recipe

Emma Chapman — Tue, 02 Jun 2026 12:28:00 +0000

Everything Bagel Seasoning has become super popular in the last few years, and with good reason. You can also buy Everything Bagel Seasoning, but it’s also simple to make at home. It adds a nutty, garlicky crunch to recipes like roasted vegetables, eggs and avocado toast.

Uses for Everything Bagel Seasoning include: the tops of hamburger or hot dog buns, sheet pan breakfast sandwiches, avocado toast, pigs in a blanket, and of course …everything bagels.

It’s easier to make a large amount of Everything Bagel Seasoning from standard size containers of the ingredients, so unless you can buy things from bins (and thus buy small amounts) you’ll likely end up with a good amount of this on your hands.

If you like, package a few up and share with your mom or friends who like to cook. This recipe would also make a fun homemade gift or part of a larger gift for a foodie friend.

Everything Bagel Seasoning Ingredients

–Dried Onion
–Dried Garlic
–Poppy Seeds
–Sesame Seeds
–Flaky Sea Salt
–Black Pepper

If you make your own, you can also make substitutes or go heavy or light on ingredients you want.

Instructions

Once you mix together all the ingredients, you can reuse and refill a larger container or add the seasoning to new glass containers (especially if you are gifting).

I made a little funnel from parchment paper (you can also buy one) to make it easy to fill my jars without making a too big a mess.

Here are the spice jars I used. And if you’d rather buy Everything Bagel Seasoning, here is an option from Amazon and one from Target. xo. Emma

Everything Bagel Seasoning

how to make your own everything bagel seasoning mix

Keyword everything bagel seasoning

Prep Time 2

Total Time 2

Author Emma Chapman

Ingredients

3 ounces dried onion
2 ounces dried garlic
2 ounces poppy seeds
2 ounces sesame seeds
2 tablespoons sea salt flaky
¼ teaspoon black pepper

Instructions

Add all the ingredients to a small mixing bowl.
Stir together until combined.
Store in a container that can be sealed shut (with a lid or cap).

Notes

The measurements can vary slightly. For example, if the container of poppy seeds you buy says it is 2.3 ounces (more than the 2 ounces I list above) you can still use the entire container for this mix recipe. The measurements here can be thought of as ratios. You can also change this up based on your preferences.

Arnold Palmer Drink

Elsie Larson — Sun, 31 May 2026 13:03:00 +0000

The Arnold Palmer is a refreshing summer drink from the 1960s. It is made by combining lemonade and iced tea. In my opinion, this winning combination is better than iced tea or lemonade. They pair so well together.

Even though this recipe is simple, there are tons of variations and finding the ratio you like best is key. We’ll explore a lot of variations to make the perfect Arnold Palmer drink.

More nonalcoholic drinks: Roy Rogers Drink, Shirley Temple, Agua Fresca, Virgin Mojito, Pink Drink, Butterbeer, Fruit Punch, More Mocktail Recipes.

Ingredients in an Arnold Palmer

Lemonade – You can use homemade or store-bought lemonade.
Iced Tea – Traditionally unsweetened black tea is used, but you can use any brewed tea. The classic recipe calls for unsweetened tea, but again, choose your own adventure.
Ice Choose your favorite ice cubes
Garnish You can optionally garnish this drink with an orange slice or lemon slice or a cluster of fresh mint leaves.

The best glass to serve an Arnold Palmer in is a highball glass. I also used paper straws in my photos (although these glass straws are my absolute favorite).

How To Make

Begin by filling a glass with ice cubes.

Pour lemonade and then iced tea over ice cubes, giving it a gentle stir at the end.

Garnish with a lemon slice, orange wedge or fresh mint (optional).

You can store this drink in your fridge for up to 3-5 days (for best flavor, drink it within five days).

History

The Arnold Palmer drink is named after golf legend Arnold Palmer. Arnold “The King” Palmer is famous for winning 62 PGA Tour titles between 1955 and 1973. Arnold’s go-to drink was a lemonade and unsweet iced tea. He was often seen toting around a thermos with his namesake drink.

Arnold Palmer and his wife, Winnie, are credited for creating this nonalcoholic drink. Winnie had been making Arnold the tea and lemonade combination for years. One day in a Palm Springs restaurant Arnold ordered iced tea and lemonade while at lunch. A woman sitting near their table overheard them and asked the waitress for “an Arnold Palmer drink.” This recipe has been popular ever since. Its refreshing taste and simple ingredients have stood the test of time.

Best Arnold Palmer Ratio

1:1 – Fill the glass with ice, then fill it with half lemonade and half iced tea. This variation is often called the Half & Half.
1:2 – Fill the glass with ice, then fill the glass one third of the way up with lemonade, then top the remaining two thirds with tea. This was Arnold Palmer’s favored version.
1:3 – Fill the glass ¼ full with lemonade, then top with iced tea.

Determining the “best” ratio is a matter of opinion. If you are using unsweetened tea, I recommend beginning with 1:1 and if that is too sweet for you, try 1:2 the next round. If you are using sweetened tea, the overall drink will always be sweeter, so it’s more a matter of how much tea vs. lemonade you want to taste.

Tips for Making

When making such a simple recipe it’s best to use the highest quality ingredients. We recommend homemade lemonade and tea.
Add fresh mint and lemon for even more flavor.
Try flavored teas for a fun variation. You can use any type of tea, so get creative!

Variations

Winnie Palmer – Named after Arnold Palmer’s wife, this recipe uses sweetened iced tea instead of unsweet.
Sunjoy – The restaurant chain Chick-fil-A serves a version of the Arnold Palmer they call “Sunjoy.” Their beverage is made with lemonade and sweetened tea (optionally customers can substitute for unsweet tea of diet lemonade if they choose).
Iced Tea Lemonade – Starbucks serves their own version using lemonade and black tea that is then sweetened with simple syrup.
John Daly (Arnie Palmer Cocktail) – If you want a spiked Arnold Palmer, add a shot of vodka and it’s called the John Daly (named for another pro golfer) during the 1990s. Though vodka is the most popular liquor to add to this recipe, I would personally add bourbon, but rum or limoncello could also make an interesting choice. Add a shot of any alcohol you like to create a spiked Arnie Palmer.
Flavored Tea – The easiest way to customize this recipe is by using a flavored tea. I always use herbal teas (because my kids love these drinks) and I love vanilla tea, orange or cherry with this recipe. Mint tea is also a refreshing choice.
Flavored Syrup – If you want to add more flavor and sweetness, try a flavored syrup such as our mint simple syrup or grenadine.
Arnold Palmer Pitcher – It’s so easy to make a pitcher version of this recipe. Simply fill a pitcher with your ideal ratio of tea to lemonade and garnish with fresh mint or lemons if you’re feeling fancy.

Frequently Asked Questions

What is a classic Arnold Palmer Drink made of?

Paper Plane Cocktail

Elsie Larson — Wed, 27 May 2026 13:00:00 +0000

The Paper Plane cocktail recipe is a great bourbon drink to add to your home bar skillset. If you love to order fancy and unique cocktails, this recipe is a must for you. The combination of bourbon, Aperol, amaro and lemon juice is a bright orange cocktail that is citrusy, botanical and warming with the perfect sweet and bitter balance.

Ingredients in a Paper Plane

Bourbon – Adds sweetness and warmth to this recipe.
Aperol – A citrusy, botanical liqueur that gives this recipe color and flavor.
Amaro Nonino – This sweet liqueur adds unique flavor and depth.
Lemon Juice – Fresh citrus for the perfect balance.

The best glassware choice for this cocktail is a coupe glass. I used a gold cocktail pick to secure my tiny paper airplane garnish.

Instructions

In a cocktail shaker half filled with ice cubes, pour in bourbon, Aperol and Amaro Nonino. Then add freshly squeezed lemon juice.

Shake for 10-15 seconds until well chilled.

Pour into a chilled coupe glass.

Garnish with a tiny paper plane or an orange twist.

What does a Paper Plane drink taste like?

This is a sweet and strong cocktail. Composed of equal parts bourbon, Aperol, amero and lemon juice, this drink is balanced. It’s both bitter and sweet. The top flavor is citrus, followed by notes of botanical bitters and woodsy bourbon.

The Paper Plane is a modern take on the Last Word Cocktail, which is another equal parts drink made using gin, green chartreuse, maraschino liqueur and lime juice. Although these two drinks have few ingredients in common, the unique combination of citrus, botanical liqueurs and liquor to create a unique sweet and strong cocktail are the same. The two drinks are cousins and happen to be two of my personal favorite cocktails. Try both and see which recipe you love most.

History

We share cocktails all the time here on the blog and I’ve honestly never seen such a recent instant classic! Most popular drinks have been around more than 100 years, or close to it! This drink was created by bartender Sam Ross in 2008. Sam is a well known bartender and the co-owner of Attaboy and Diamond Reef in New York City. Although Ross is a NYC bartender, he created this recipe specifically for The Violet Hour in Chicago. He named the drink after the M.I.A. song “Paper Planes,” which he says he was listening to constantly at the time.

On creating the recipe, Ross recalls, “That .75-ounce of bourbon, to be sure, I tried it with every type of spirit — rye, applejack, brandy — to really make sure that bourbon was the right fit. And it was.”

Tips for Making

If you don’t have Aperol on hand, you can substitute in Campari, but the resulting cocktail will be more bitter (add a bit of simple syrup, to taste, to counteract this).
Amaron Nonino is a bit pricey (around $50 per bottle) and can be tricky to find. Some substitutions are Amaro Averna, Amaro Montenegro or Cynar (which is Italian Amaro).
Garnish ideas: A tiny paper plane is the most adorable garnish. Other ideas are a lemon peel or orange twist.

Serving Suggestions

Appetizers – 30+ Finger Food Recipes
Meal Ideas – 60+ Dinner Recipe Ideas
More Cocktails – 50+ Fun Cocktails to Make At Home
Nonalcoholic Drinks – Roy Rogers, Shirley Temple, Virgin Mojito

FAQ

Frequently Asked Questions

What is in a Paper Plane cocktail?

Chalupa

Emma Chapman — Mon, 25 May 2026 13:49:00 +0000

A traditional chalupa is fried masa dough shaped like a little boat topped with simply salsa, cheese and shredded lettuce. Chalupa means ‘boat.’

If you love the Taco Bell Chalupa, this is a copycat version you can make at home by combining a deep fried tortilla shell (similar to flatbread) with ground beef, sour cream, cheese, lettuce and tomato. We love to make this chalupa recipe at home. And it’s easy to customize with all sorts of different taco fillings such as chicken or vegetarian fillings.

Related: Homemade Arepas, Tostadas, Elotes and Margarita Cocktail.

Ingredients

Chalupa shells – Fried of baked.
Ground beef – seasoned with Taco seasoning
Shredded cheese – we like to use cheddar or a Mexican blend.
Sour cream – This optional ingredients adds a creamy flavor.
Lettuce – shredded iceburg lettuce adds crunch to the recipe. This can be substituted for Greek yogurt if you like.
Tomato – You may use chopped tomatoes or salsa.

You can add other toppings like salsa, pico de gallo or guacamole too!

What are Chalupas?

Chalupas are a traditional food originating from South-Central Mexico including the states of Hidalgo, Puebla, Guerrero and Oaxaca. They are made with flat fried dough and filled with meats, cheeses, salsa and shredded lettuce.

The Taco Bell version is Americanized and combines the shell of a chalupa with the fillings of a taco. There are many ways to customize the fillings in a chalupa.

How to make Chalupas

Cook the ground beef, seasoning with the taco seasoning, on medium high heat until cooked through. No pink should remain. Shred the cheese, lettuce and cut up the tomatoes.

Fry / heat your chalupa shell according to whichever method you prefer (three options below).

Fill the shell with the cooked beef, sour cream, cheese, lettuce and tomatoes. Serve warm.

Tips and Substitutions

Ground beef can be substituted for any ground meat like turkey or chicken.
I like to use store bought chalupa shells (which you can also buy online) but if you want to make your own try this whole wheat flatbread recipe and then use one of the methods below for frying the chalupas after they are baked.
To make this chalupa recipe vegetarian you could use refried beans or black beans in place of the beef.
Other great chalupa fillings include: carnitas, al pastor, or barbacoa.
This recipe is best served the day it is made. If you want to make these ahead I recommend making / prepping the fillings and toppings and then heating the shells when you are ready to eat.

More Tex-Mex and Latin American Recipes

Best Way to Cook Chalupa Shells

There are three ways to warm / fry chalupa shells: oven, air fryer or stove top. You can see the results of these methods in the photo above (from right: oven, air fryer, and two stove top).

Oven Method- Heat oven to 425°F. Brush both sides of the shell with a little oil and place on a baking sheet. Bake for 5-6 minutes, flipping halfway through. Then place in a taco holder or similar device to help keep it’s shape.
Air Fryer Method- Air fry at 400°F for 3 minutes. Then place in a taco holder or similar device to help keep it’s shape.
Stove Top Method- Add a few teaspoons of oil to a pan and heat over medium/high heat. Pan fry the shell for 1-2 minutes on both sides or until browned. Placed folded in half until ready to fill.

In my opinion the best way is to pan fry on the stove top. However, if you are cooking many at once then I would recommend the oven so they can all be warm at the same time as chalupas are best when served warm.

Chalupa

A soft, fried taco shell with meat, sour cream, cheese, lettuce and tomato

Course lunch, Main Course

Cuisine American, Mexican

Keyword chalupa

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 596kcal

Author Emma Chapman

Ingredients

4 chalupa shells
1 pound ground beef
2 tablespoons taco seasoning
½ cup sour cream
1 cup cheese
2 cups lettuce
2 roma tomatoes

Instructions

Cook the ground beef, seasoning with the taco seasoning, on medium high heat until cooked through. No pink should remain.
Shred the cheese, lettuce and cut up the tomatoes.
Fry / heat your chalupa shell according to whichever method you prefer (three options below).
Fill the shell with the cooked beef, sour cream, cheese, lettuce and tomatoes. Serve warm.

Notes

How to cook chalupa shells:

Oven Method- Heat oven to 425°F. Brush both sides of the shell with a little oil and place on a baking sheet. Bake for 5-6 minutes, flipping halfway through. Then place in a taco holder or similar device to help keep it’s shape.

Air Fryer Method- Air fry at 400°F for 3 minutes. Then place in a taco holder or similar device to help keep it’s shape.

Stove Top Method- Add a few teaspoons of oil to a pan and heat over medium/high heat. Pan fry the shell for 1-2 minutes on both sides or until browned. Placed folded in half until ready to fill.

Nutrition

Cherry Syrup Recipe

Emma Chapman — Thu, 21 May 2026 13:00:00 +0000

This cherry syrup recipe is easy to make with only two ingredients plus water. This is a cherry simple syrup recipe, so a thin syrup to add to drinks, cocktails, lattes or my personal favorite: Diet Coke. Lol.

I love the sweet and tart flavor of cherries and making your own homemade syrup from fresh cherries is the best! While store-bought cherry syrups are less work they sometimes can taste too much like medicine or too sweet to me. Homemade is worth with and super easy.

Related: If you love cherries make our Cherry Limeade, Shirley Temple or Cherry Bomb shot. You’ll also enjoy our Mint Simple Syrup or Honey Simple Syrup.

Ingredients

Cherries Fresh cherries work best for this recipe, but frozen will work just fine too. Any variety of sweet and sour cherries such as Bing or Rainier cherries are a great choice.
Granulated White Sugar You may also use brown sugar or honey if you like.
Water filtered of distilled water is best.

We are looking for fresh cherries, like what you would find in the produce section. You may find them frozen as well. Do not use maraschino cherries (jarred) for this recipe.

How to make Cherry Syrup

Remove the stems and cut the cherries in half.

In a small to medium pot combine the sugar and water. Whisk until the sugar dissolves. Add the cherries to the mixture. Bring to boil. Then reduce the heat to a simmer (low) and continue to cook for 10 minutes.

Remove from heat and allow the mixture to cool. The cherries will continue to steep and release flavor.

Pour the mixture through a fine mesh sieve into a glass mixing cup with a spout. Use a spoon to fresh the cherries into the sieve, to get as much liquid out as you can.

Store in an airtight container in the refrigerator for up to two weeks. If you think you may want to use the cherry syrup longer you can freeze it in ice cubes to use as needed.

Tips, Notes and Substitutions

If you are using frozen cherries thaw before following this recipe.
You do not have to remove the pits. But, if you do remove the pits then you can use the leftovers like a compote on jam or ice cream. If you leave the pits in it will not effect your syrup but you’ll want to discard the remains after straining.
This cherry syrup recipe is super simple and delicious as is. But if you want to slightly deepen or alter the flavor you could try adding: vanilla extract, fresh herbs like mint or rosemary, citrus rind like orange or lemon, or simply a big pinch of sea salt. Add these to the cooking process as strain out any solids along with the cherry fruit / pits.
You could also swap some or all of the granulated white sugar for brown sugar for a different flavor. Or swap for demerara sugar for a slightly different texture to your syrup.

Uses for Cherry Syrup

Roy Rogers Drink – swap the grenadine
Shirley Temple– swap the grenadine
Dirty Shirley Cocktail– swap the grenadine
Add to a latte or mocha
Add to your favorite tea or sparkling water

Frequently Asked Questions

Is cherry syrup the same as grenadine syrup?

Margarita Cocktail

Elsie Larson — Thu, 23 Apr 2026 13:00:00 +0000

Is there anything better than a classic margarita? This recipe is made with just four ingredients and tastes better than most restaurant margaritas!

Years ago, I shared my homemade margarita mix, which I highly recommend trying if you’ve been using store-bought mix (it’s much more delicious). Today, I’m excited to now share the recipe for the best margarita from scratch.

More tequila recipes: Homemade Margarita Mix, Skinny Margarita, Frozen Margarita, Watermelon Margarita, Coconut Margarita, Paloma.

Margarita Ingredients

Tequila Blanco – Also known as silver tequila.
Orange Liqueur – You can use Cointreau, Grand Marnier or Triple Sec.
Lime Juice – Freshly squeezed lime juice is a must.
Agave Syrup – For some natural sweetness.
Ice – I enjoy these small size square cubes.
Lime Slices – Or lime wedges for garnish.
Course Salt – Or homemade margarita salt for rimming the glass.

Helpful Bar Tools

There are a few simple bar tools that will make your homemade margarita experience simpler and quicker. I recommend a handheld citrus squeezer, a measuring shot glass (I use this for nearly every cocktail I make) and a cocktail shaker.

How To Make A Perfect Margarita

Begin by prepping your glassware. I like to salt just half my glass so people have the choice of a sip with or without salt.

Next, fill a cocktail shaker with tequila, orange liqueur, lime juice and agave. Add a handful of ice cubes and shake for around 15 seconds or until the shaker becomes icy. If you don’t have a cocktail shaker, try using a mason jar with a lid.

Take a quick taste test and make sure you are pleased with the drink. You can add more sweetener if you feel it needs it.

From the shaker, strain and pour the drink into your salted glass. Add a few ice cubes and a garnish of fresh limes to serve.

How To Salt Rim A Glass

I use agave to adhere my salt since it’s a little more hearty and holds more salt than lime juice alone. Lime juice works as well. When you do a salt rim, be sure to only do the outside edge so unwanted salt isn’t falling into your drink. I like to keep some margarita salt on hand for just such an occasion. You can also make your own margarita salt (it’s fun!).

Tips For Making

The best way to serve a margarita on the rocks is in a rocks glass with a few ice cubes.
Add extra citrus flavor with some citrus zest mixed into the salt rim.
Goodbye, margarita mix. You never need to buy the neon yellow store-bought mix again. You can use our margarita mix recipe or skip it entirely with this from scratch recipe.

Margarita Variations

Mezcal Margarita – My favorite margarita variation is swapping tequila for mezcal in this traditional margarita, creating a more smoky and intense flavor.
Skinny Margarita – For a lighter version, skip the orange liqueur and instead add a bit of fresh orange juice. You can also look for a light agave to use.
Spicy Margarita – Add a few slices of fresh jalepeño or serrano chiles before shaking. If you are concerned about heat, start small and add more to taste.
Tajín Rim – Use Tajin Seasoning (mixed with salt or by itself) to create a customized rim. On this note, you can customize your rim with any herbs, citrus zest or flavored salts you choose.
Garden Margarita – Add fresh edible flowers for a beautiful, garden-inspired margarita.