This homemade Creamy Wild Rice Soup is one of my all-time favorite soups and the best way to warm up on a cold winter night! It's a simple recipe made with everyday pantry staples prepared to release as much flavor as possible. The mushrooms, nutty wild rice, and yellow potatoes offer a variety of textures and flavors, while a generous swirl of heavy cream adds the perfect finishing touch. It's the ultimate choice for soup season, especially with a chunk of crusty bread.
The secret to a great soup is patience, but that doesn't mean this wild rice soup recipe will take all day. In fact, this wild rice mushroom soup is ready from start to finish in less than an hour. It's all about allowing the flavors to bloom and build and giving each ingredient time to soften up before adding the next one. Just be sure to make a batch of these quick skillet dinner rolls to sop up every last drop!
Why You'll Love This Creamy Wild Rice Soup
- Easy to make. This creamy soup comes together with just a little effort, mostly from prepping the veggies. Just follow the simple step-by-step instructions below, and you'll get delicious results every time.
- Rich and creamy. There's something about cream-based soups this time of year! They really stick to your ribs, and this hearty wild rice soup is no exception. The mushrooms offer a meaty flavor and texture, and the rice and potatoes make it so hearty and filling. A little goes a long way!
- Perfect for a cold day. Creamy soups are a heavier, more satisfying option during the coldest stretches of the year. This is the perfect soup to shake off the frost and warm up after a long day outside.
Ingredient Notes
To make this delicious creamy wild rice soup, you will need the following ingredients (full measurements in recipe card below):
- butter - start by melting the butter to release the flavor from the aromatics. Feel free to use olive oil.
- aromatics - prepare the onion, carrots, celery sticks, and garlic and allow them to cook until tender.
- Italian seasoning - as you cook the vegetables, the dried herbs will rehydrate and add an herby flavor.
- mushrooms - thinly slice white or brown mushrooms.
- wild rice - start with raw, uncooked wild rice. You can use a wild rice blend if you prefer.
- vegetable stock - this will hydrate the rice, mushrooms, and potatoes. Feel free to use chicken broth instead.
- yellow potatoes - starchy potatoes, like yellow potatoes, will become soft and tender without falling apart.
- heavy cream - this will be added right at the end for a creamy broth.
- salt and pepper - season to taste throughout the cooking process.
You will also need measuring cups and spoons, a cutting board, knife, vegetable peeler, and a stockpot or Dutch oven.
How to Make the Best Creamy Wild Rice Soup
- Sauté aromatics. Melt butter in a large stockpot or 5.5 quart Dutch oven over medium-high heat until the melted butter bubbles, about 2 minutes. Add onion, carrots, celery, garlic and Italian seasoning. Sauté until tender, about 2-3 minutes.
- Add mushrooms and rice. Add mushrooms and wild rice. Stir well and cook until the mushrooms soften a bit, about 3-5 minutes.
- Add liquid and simmer. Slowly pour in the vegetable stock and bring it to a boil. Reduce the heat to low and cover with the lid. Simmer for 30 minutes, stirring every 10 minutes to ensure the rice does not stick to the bottom of the pot.
- Add potatoes. Add potatoes and continue cooking for another 10 minutes until tender.
- Add cream. Add heavy cream and stir well to combine. Cook for another 3 minutes until warmed through. Season with salt and pepper to taste, and serve warm.
Recipe Variations
- Add meat. Either cook some chicken breasts or use leftover shredded chicken to give your soup some extra protein. You can also use chicken stock as the liquid. Cooked ground sausage would taste great, too.
- Adjust the cream. Look for a neutral-tasting, non-dairy cream for a dairy-free version.
- Use the slow cooker. Either follow the first four steps in a large soup pot on the stove or use the saute function for your Instant Pot. Once you add the potatoes, set it to slow cook and let the soup gently cook until the potatoes are tender. This will also keep it warm for hours, great for a long day playing in the snow or skiing.
- Add fresh herbs. Some fresh thyme or parsley would taste wonderful in this delicious soup.
How to Serve
This creamy wild rice soup is delicious served on its own, but it's especially great paired with some freshly baked bread including:
- Easy Homemade Biscuits
- Ciabatta Rolls
- Cornmeal Cheddar Biscuits
- Parker House Rolls
- Homemade No Knead French Baguettes
For more recipe ideas, see our 50 Best Bread Recipes or 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Be patient. It's really important to let the veggies cook down at the beginning, as this releases a lot of delicious flavors that will infuse into the other ingredients.
- Add the cream at the end. If you're in a rush, it might be tempting to add the cream earlier, but it will likely separate from the heat. Add it just at the end for the best results.
- Season well. Rice and potatoes usually don't have a ton of flavor on their own. If you want your homemade soup to be really delicious, taste it several times while cooking and add more salt and pepper as needed.
Storing and Freezing Instructions
How to Store
Allow the leftover wild rice soup to cool to room temperature within 2 hours, then store the leftovers in an airtight container in the fridge for 3-4 days.
How to Reheat
Either microwave your bowl of soup, stirring every minute, or reheat it gently in a pan on the stove.
How to Freeze
It's not recommended to freeze cream-based soup recipes, as the cream will separate when you reheat it. If you want to make this soup to freeze, don't add the cream. Freeze like normal, then add the cream after you reheat it.
FAQ
One of the most important skills in soup making is learning to season as you go. You want to give the salt time to work its way into the ingredients and release their full flavors. If your soup feels bland, it needs some more. The right amount of salt can make even the most simplistic soup recipes taste delicious.
Wild rice is a fantastic option for soups because it tends to hold its texture much longer than regular white rice or brown rice. If it's cooked at a high temperature for too long, it can become soft, but it typically keeps its slightly chewy texture.
Although most creamy soups require you to make a roux out of butter and all purpose flour, this simple recipe does not. The potatoes will soften as they cook, adding starch to thicken the soup naturally, and the cream will help, too.
More Soup Recipes
- 60 Best Soup Recipes
- Hungarian Mushroom Soup
- Beef Wild Rice Soup
- Chicken Potato Soup
- Vegetable Soup
- Potato Leek Soup
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Homemade Pizza Sauce
Take your pizza night to the next level with the best Homemade Pizza Sauce recipe. Made with just a handful of ingredients, this easy recipe comes together in just moments and doesn't even need to be cooked! The flavor is so much better than the jarred stuff from the store, too. You'll never go back!
We love pizza nights around here. It's such a nice time to connect while stretching the homemade pizza dough, slathering on some sauce, and decorating each one with your favorite toppings. If you've never made homemade pizza sauce before, you're about to be shocked by just how easy it is to make from scratch. This no cook pizza sauce is ready in just moments and makes any homemade pizza taste amazing!
Why You'll Love This Homemade Pizza Sauce
- No cooking needed. Instead of processing a bunch of fresh tomatoes and cooking them down for hours, this easy homemade pizza sauce recipe uses canned tomato sauce and tomato paste for a rich tomato flavor without the fuss. It's seriously easy!
- Common ingredients. There's a good chance you already have all the basic ingredients you need for this sauce in your pantry right now! Since it is so easy to make, you can even upgrade to all organic ingredients without blowing your budget.
- Freeze for later. If you don't have homemade pizza often, freeze the leftover sauce in a freezer bag or jar and thaw it the night before. You can even make a double batch for later!
Ingredient Notes
To make this delicious homemade pizza sauce, you will need the following ingredients (full measurements in recipe card below):
- tomato sauce - use canned tomato sauce, not regular marinara or spaghetti sauce.
- tomato paste - canned tomato paste is very thick and has a rich, concentrated tomato flavor.
- extra virgin olive oil - this oil adds a smooth texture and the perfect flavor.
- sugar - the sweetness of sugar mellows out the pizza sauce. Adjust to taste.
- seasonings - season with a mixture of Italian seasoning, garlic powder, salt, and black pepper. You can also substitute the Italian seasoning with dried oregano.
You will also need measuring cups and spoons, a medium mixing bowl, and a spoon.
How to Make the Best Homemade Pizza Sauce
- Combine ingredients. In a medium mixing bowl, combine tomato sauce, tomato paste and olive oil. Mix well with a spoon until smooth.
- Season. Stir in sugar, Italian seasoning, garlic powder, salt and pepper.
- Use. Spread on pizza dough or serve as a dipping sauce. You can store the pizza in an airtight container in the refrigerator for 5 days or in a freezer for 3 months.
Recipe Variations
- Make it organic. Use organic canned tomatoes, sugar, olive oil, and spices for a completely organic pizza sauce!
- Adjust the seasonings. Prefer a spicy sauce? Add red pepper flakes. You can also add fennel seed, dried basil, onion powder, or other spices for extra flavor.
- Cook down fresh garlic. If you have a little extra time, saute a freshly minced garlic clove in olive oil and heat the sauce on the stove. You can also use fresh herbs, if you'd like.
- Use Italian tomatoes. For a more authentic flavor, use canned San Marzano tomatoes or Roma tomatoes in your sauce.
How to Serve
This homemade pizza sauce is delicious served on its own as a dip with chips on the side, or used with some of my favorite pizza recipes including:
- Small Batch Sourdough Pizza Dough
- Salami and Mushroom Skillet Pizza
- Homemade Calzones
- Pepperoni Pizza Rolls
- Pizza Dip
- Skillet Neapolitan Margherita Pizza
- Pizza Fries
Recipe Tips and Tricks
- Use the right canned tomatoes. There are so many different types of canned tomatoes; it gets overwhelming sometimes! This recipe keeps it simple with tomato sauce and tomato paste. This is different from canned tomatoes, diced tomatoes, or tomato puree. so double-check your cans.
- Let the sauce rest. Although you can use this easy pizza sauce recipe right away, it will taste even better if you let it rest in the fridge for a few hours. This lets all the herbs and spices mingle together.
- Add salt. The salt helps to neutralize the acidity of the tomatoes to make this sauce even more delicious.
Storing and Freezing Instructions
How to Store
Store leftover pizza sauce in a glass jar in the fridge for 4-5 days.
How to Freeze
To save this great pizza sauce for later, fill a small freezer container like a glass mason jar. If freezing glass, leave an inch of headspace to allow for expansion. Store any jars of pizza sauce in the freezer for up to 3 months. Thaw in the fridge before adding to your favorite pizza dough recipe.
FAQ
If you're in the middle of pizza night and don't have any store-bought pizza sauce in your pantry, try making your own sauce with tomato sauce, tomato paste, sugar, olive oil, and a handful of spices. You don't even have to heat the mixture before using it! If you prefer a tomato-y sauce and don't have those ingredients on hand, cook down marinara sauce until it's really thick and use that instead. You can also try substituting different sauces, like BBQ sauce, alfredo, or pesto, or skip the sauce completely and brush on olive oil with garlic salt and your favorite toppings.
You absolutely do not have to use pizza sauce on your pizza, but for many people, it isn't pizza unless it has sauce! The tangy tomato flavor is a great contrast to the cheese, and this uncooked pizza sauce is so easy to make you can have it ready to go in no time at all.
Yes! This homemade pizza sauce is safe to eat, even as an uncooked sauce. However, it tastes even better heated up! Try warming it up in the microwave for a delicious dip for garlic breadsticks or cheesy garlic bread.
More Sauce Recipes
- Marinara Sauce
- Homemade Enchilada Sauce
- Tahini Sauce
- Mushroom Gravy
- Sweet and Sour Sauce
- Homemade Teriyaki Sauce
Tried this recipe?
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Homemade Baked Potato Chips
With a perfectly crisp crunch and a slightly salty flavor, these Homemade Baked Potato Chips are so much better than the prepackaged chips at the store. Since they're baked, they're also lower in fat, making them a healthier alternative to serve with your favorite burgers or sandwiches without compromising on taste!
If you've never made your own potato chips before, this is the perfect time to start! You'll be surprised at how easy it is to make homemade potato chips, especially since these ones don't even require a deep fryer. Plus, that crispy crunch is so satisfying, and the seasoning options are endless. Once you get the hang of the process, you'll want to make them all the time!
Why You'll Love These Homemade Baked Potato Chips
- Easy to make. Traditional potato chips require quite a bit of effort. These ones don't even need to be soaked in cold water, so they're ready to bake almost instantly. Just make sure you have a mandolin to slice them really thin!
- Not fried. Instead of standing over a hot fryer waiting for your fries to turn golden brown, these crispy chips are baked to perfection. This makes them healthier, too! Don't worry - they're still perfectly crunchy.
- So crispy. The oil gently fries the potato chips in the oven, so although they are not fried traditionally, they still have the crispy, crunchy texture you love.
- Better ingredients. Most potato chips from the store are cooked in seed oils. This homemade version is much healthier because again, it's not deep fried, and we use olive oil to bake them. Avocado oil is also great healthier alternative to seed oils.
Ingredient Notes
To make these delicious homemade baked potato chips, you will need the following ingredients (full measurements in recipe card below):
- potatoes - use medium-sized yukon gold or russet potatoes for their high starch content.
- olive oil - choose olive oil or avocado oil to crisp up the potatoes in the oven.
- salt - it's very important to season well, as homemade chips can be bland without enough salt.
- garlic powder - this gives the chips a slightly sweet, savory flavor that takes them over the top.
You will also need measuring spoons, a large baking sheet, parchment paper, a mandoline slicer (or a sharp chef's knife), paper towels, and a large mixing bowl.
How to Make the Best Homemade Baked Potato Chips
- Slice potatoes. Use a mandolin slicer or a knife to slice potatoes into very thin slices, about ⅛ thick. Use a paper towel to pat the potato slices completely dry.
- Season. In a large mixing bowl, add potato slices, olive oil, salt and garlic powder. Toss well to coat evenly.
- Bake. Line a large baking sheet with parchment paper. Arrange the potatoes in a single layer on the prepared baking sheet and bake in a 400F preheated oven until golden brown and crispy, about 25 minutes. Flip them once halfway through baking.
Recipe Variations
- Adjust the seasoning. Raid your spice rack to play with new flavors! Keep it simple with your favorite seasoning blend, like Old Bay seasoning, or dig deeper for the lemon pepper, BBQ dry rub, yellow curry powder, smoked paprika, chili powder, or make a custom blend. Have fun with it!
- Try a different vegetable. This recipe is also great for sweet potatoes or butternut squash. They both make delicious chips!
- Use the air fryer. Prepare the chips like normal, but bake them in the air fryer at about 325 degrees F for 15-20 minutes, then increase the temperature to 400 for the last 4-5 minutes to crisp them up. Watch carefully to avoid burning the chips.
How to Serve
These homemade baked potato chips are delicious served on their own as a snack, or served on the side of some of my favorite sandwiches or burgers including:
- Breakfast Bagel
- Caprese Sandwich
- Cranberry Brie Grilled Cheese
- Salmon Burgers
- Lemongrass Chicken Banh Mi Sandwich
- Egg Salad Sandwich
- Roasted Broccoli Grilled Cheese Sandwich
Recipe Tips and Tricks
- Use the right kind of potatoes. Yukon golds and russet potatoes have the perfect texture for French fries and crispy baked potato chips. Avoid using low-starch potatoes, like red potatoes.
- Use a mandolin slicer. It's very hard to cut thin slices of potato perfectly with just a sharp knife. Use a mandoline slicer or a food processor attachment to slice very thin rounds quickly.
- Dry the potatoes. It's essential to get rid of all that excess starch before adding the cooking oil to make sure the chips are nice and crispy. Pat the sliced potatoes with a kitchen towel or paper towels, and you're good to go.
Storing and Freezing Instructions
How to Store
Store leftover chips in an airtight container at room temperature for 2-3 days. Cool completely first to avoid steam, which will cause the chips to become soft.
How to Reheat
If you prefer warm chips, bake the leftovers on a sheet tray at 350 degrees F for 3-5 minutes to make them hot and crispy again.
FAQ
Just like the store-bought variety, homemade chips need to be stored in an airtight container to avoid absorbing moisture. Otherwise, they'll become soft and soggy instead of crunchy. Freshly baked homemade chips will stay fresh for approximately 2-3 days in an airtight container, although they taste best fresh from the oven. Just make sure the chips are completely cool before storing them to avoid steam (and excess moisture) in the container.
If you want crispy chips, you do need to add some oil. However, you don't always have to fry chips to get the best texture. Instead, you can easily bake them in the oven for a healthy snack. However, even oven baked potato chips should have some oil as it will help to crisp them up in the oven. You don't need a ton, but a little bit can make a huge difference!
If you've ever seen all the chip flavors at the grocery store, you know there are tons of ways to season them to make them delicious! We like to keep it simple with salt and garlic powder, but you can also add onion powder, cayenne pepper, parmesan cheese, nutritional yeast, BBQ dry rub, your favorite seasoning salt, or a ton of other options. Get creative with it and try something different!
More Snack Recipes
- 50 Best Finger Foods
- Homemade Popcorn
- Kale Chips
- Air Fryer Zucchini Chips
- Homemade Granola
- Rice Croutons
Tried this recipe?
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Whipped Goat Cheese
This Whipped Goat Cheese is a delicious and creamy appetizer dip or spread you can easily make at home in 5 minutes. It has a distinct mild, tangy flavor with a light, fluffy, and spreadable texture that goes perfectly with your favorite snacks and savory dishes. There's no easier way to add some zing to your meals than with this simple dip.
Once this whipped goat cheese goes into your mouth, it's hard to enjoy a plain store-bought cheese spread ever again. This version with cream cheese, garlic, and thyme packs a lot of creaminess in every bite and it honestly already tastes so good on its own. Paired with salty crackers, crunchy veggies, or even roasted meat, it elevates any dish with a bright and tangy kick that makes another scoop so hard to resist. Don't worry, you won't be alone in reaching for more, as it's a surefire favorite at any party or gathering!
Why You'll Love this Whipped Goat Cheese Recipe
- Quick and easy to make. If you can spare 5 minutes of your time, this whipped goat cheese is one of the best spreads you can make. Stock it in your fridge for those quick snack cravings or last-minute appetizers when you're entertaining. You can literally whip this deliciousness up in a few minutes!
- Rich and creamy. Goat cheese, on its own, has a unique tangy flavor and creamy texture. But when you add other ingredients like cream cheese and blend them together, the flavor and texture become even more luxurious. This light and smooth spread is simply the perfect way to bring a gourmet touch to your snacks and dishes.
- Spreadable. Isn't it great when a cheese spread is actually spreadable? This whipped goat cheese can be easily slathered into your favorite crackers, bagels, or toast. You can also dip your favorite chips, fries, breadsticks, or fresh veggies in it, which is excellent for those charcuterie boards. Talk about a versatile spread!
- Easy to customize. If you want to put your own spin on this goat cheese spread, you can try adding garlic and other fresh herbs like parsley, rosemary, and green onions for an extra depth of flavor. A squeeze of lemon can also help to balance all the herby and tangy flavors. You can even add bacon bits to make it more savory.
Ingredient Notes
To make this delicious Whipped Goat Cheese, you will need the following ingredients (full measurements in recipe card below):
- goat cheese - although it smells a bit funky, I love the earthy and tangy flavors of goat cheese. I prefer slightly aged ones since it's softer and more spreadable.
- cream cheese - adds a mildly sweet and salty taste while providing lots of creamy goodness. It also makes the resulting spread smoother.
- garlic + lemon juice - for the perfect flavor to compliment the natural tangy goat cheese.
- thyme - one of my favorite herbs. Fresh thyme gives an earthy yet slightly sweet flavor.
- salt and pepper - balances the overall flavor
- honey - gives a hint of sweetness that goes well with dairy products. - optional
You will also need measuring cups and spoons, food processor, and serving bowl.
How to Make the Best Whipped Goat Cheese
- Blend. Crumble goat cheese into the bowl of a food processor. Add cream cheese, garlic, lemon juice, and black pepper. Pulse blend until smooth and creamy, scraping down the sides of the food processor as needed.
- Serve. Transfer to a serving bowl and top with chopped thyme and drizzle with honey, if desired. Serve with bread, chips, crackers, or fresh veggies.
Recipe Variations
- Add nuts. For a surprise crunch, you can add walnuts, pecans, or almonds to your goat cheese concoction. Simply incorporate chopped nuts during blending for a delightful texture in every bite. You can use roasted or candied nuts along with bacon if you have the time.
- Use maple syrup. Make a fall-inspired appetizer by drizzling maple syrup instead of honey. It's a little bit sweeter than honey with a rich, caramel-like taste that would go well with your favorite fall dishes.
- Flavor with dried tomato and basil. If you're feeling fancy, go for a Mediterranean-inspired version by adding sun-dried tomatoes and chopped basil to enjoy complementing rich and savory flavors.
- Drizzle with balsamic. A drizzle of reduced balsamic sauce and a few tablespoons of berry sauce goes well with goat cheese. You can also top it with dried fruits for a pop of color and flavor.
- Garlic and rosemary. Garlic may have a strong pungent smell, but it definitely upgrades this dish with its distinct aromatic and robust flavor. Add some minced garlic and chopped rosemary during blending for an earthy and savory taste.
- Use other types of goat cheese. Try exploring different varieties of goat cheese, from fresh to aged, to add a unique flavor and complexity to your dish.
How to Serve
Enjoy this delicious Whipped Goat Cheese as a spread or dip with your favorite crackers, breads, or veggies. You can use plain crackers, crusty bread, pita bread, and crunchy veggie sticks like carrots and cucumber.
Whipped goat cheese also pairs wonderfully with other meals and appetizers like:
- How to Make a Charcuterie Board
- Cheese Board
- Veggie Tray
- Air Fryer Pizza Rolls
- Salmon Burgers
- Fried Zucchini
For more recipe ideas, see our 75+ Easy Appetizer Recipes.
Recipe Tips and Tricks
- Soften cheese. Your life would be so much easier if you use softened to room temperature goat cheese and cream cheese. Just place the cheese in a plate-covered bowl on your counter for 30 minutes before whipping it up, or you can also pop it in a microwave for a few seconds.
- Adjust flavors. Make this whipped goat cheese your own by adding or removing some ingredients. If you prefer a more intense flavor, add garlic or more fresh herbs. For a sweeter version, you can add more honey or candied bacon and nuts if you have the time.
Storing Instructions
Transfer the spread to an airtight container like a small jar or covered bowl and store in the fridge for up to 4 days.
More Cheese Dip Recipes
- 20 Best Dip Recipes
- Whipped Feta
- Whipped Ricotta Dip
- Cheese Fondue
- Queso Mexican Cheese Dip
- Baked Spinach Dip
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Mediterranean Chickpea Salad
Full of bright flavors and the most delicious balsamic vinaigrette, this Mediterranean Chickpea Salad is the ultimate healthy salad. It comes together almost instantly and is absolutely perfect for a leisurely lunch or light dinner to enjoy on the patio. It's great for meal prep, too!
This salad is so incredibly fresh and bright, you'll want to eat it on repeat all season long. Fortunately, it stores really well, so you can make it once and enjoy it all week long. It's quick, too. You'll spend most of your time preparing the bell peppers, cucumbers, and other fresh veggies, which takes just a few minutes. Whisk together a quick vinaigrette to pour on top, and lunch is served!
Why You'll Love This Mediterranean Chickpea Salad
- Bright and refreshing. The briny feta cheese, red onion, fresh herbs, and tangy vinaigrette add so much flavor to this easy chickpea salad recipe. It's incredibly fresh and tastes like summer in a bowl!
- So simple. There's a good chance you already have a can of chickpeas and the ingredients for the simple dressing on hand. Just grab a few summer vegetables, and your salad will be ready in no time.
- Lots of vegetables. If you've been trying to eat more vegetables, this is the salad for you. This Greek chickpea salad is loaded with bell peppers, cucumbers, tomatoes, fresh herbs, and onions, making it a perfect healthy side dish for people trying to eat more veggies!
Ingredient Notes
To make this delicious Mediterranean chickpea salad, you will need the following ingredients (full measurements in recipe card below):
- chickpeas - drain and rinse a can of chickpeas to add some plant-based protein.
- yellow bell pepper - remove the stem and seeds, then dice the pepper. You can also use red bell pepper or any other color if you prefer.
- english cucumber - quarter and dice the English cucumber into the same size as the pepper.
- cherry tomatoes - cut the tomatoes in half for easy serving. Grape tomatoes work well, too.
- red onion - dice red onion for a spicy crunch.
- fresh parsley - finely chop fresh parsley to add extra flavor to the salad.
- feta - crumbled feta adds a creaminess that pairs really well with the vegetables. Goat cheese is a great alternative.
- olive oil - use extra-virgin olive oil or a neutral salad oil.
- balsamic vinegar - balsamic has a rich flavor that pairs perfectly with the Mediterranean flavors in the salad.
- lemon juice - fresh squeezed lemon juice brightens the salad.
- dijon mustard - this is optional, but Dijon mustard emulsifies the vinaigrette to make it creamy.
- salt and black pepper - season to taste.
You will also need measuring cups and spoons, two mixing bowls, and a whisk.
How to Make the Best Mediterranean Chickpea Salad
- Combine ingredients. In a large mixing bowl, add chickpeas, bell pepper, cucumber, tomatoes, onion, parsley, and feta cheese.
- Make dressing. In another mixing bowl, whisk together oil, balsamic vinegar, lemon juice, dijon mustard (if using), salt, and pepper until smooth.
- Toss. Add the dressing to the chickpea salad and toss well to combine. Serve immediately.
Recipe Variations
- Make a Greek salad. For a Greek salad, add some kalamata olives, fresh dill, and fresh mint for a bright pop of flavor.
- Add beans. White beans, like cannellini beans, are a wonderful addition to this Mediterranean salad. They can replace the garbanzo beans or serve them with both.
- Serve it over greens. Although you can easily eat this easy Mediterranean chickpea salad like a chopped salad, it's also wonderful served over leafy greens or chopped romaine as well. It's great with warm pita bread, too!
How to Serve
This Mediterranean chickpea salad is delicious served on its own, or paired with some of my favorite proteins including:
- Greek Salmon
- Greek Chicken Souvlaki Skewers
- Greek Meatballs
- Greek Chicken Gyros with Tzatziki
- Greek Lamb Souvlaki Skewers
For more recipe inspiration, see our 30 Best Greek Recipes.
Recipe Tips and Tricks
- Cut everything the same size. Cut all the different vegetables in a similar size. You can even use a food chopper for easy prep!
- Don't freeze. If you have an icy spot in your fridge that likes to freeze things, keep your salad away from that, or the vegetables will become soggy and watery.
- Marinate. This salad can easily be served immediately, but I love to let it sit until the next day. The vegetables will soak up the chickpea salad dressing and take on so much flavor.
- Cut the tomatoes quickly. Instead of individually slicing the cherry tomatoes, place the tomatoes on a dinner plate, then place another dinner plate with the serving side down directly on top of the tomatoes. Use a sharp knife to slice through the gap between the plates to cut all of the tomatoes at once.
Storing and Freezing Instructions
How to Store
Store the leftover salad in an airtight container in the fridge for 3-4 days. If serving over greens, store those separately to keep them fresh.
FAQ
This Mediterranean chickpea salad recipe contains lots of fresh ingredients, like bell peppers, red onion, tomatoes, cucumbers, and fresh herbs, with canned chickpeas and a simple vinaigrette made with extra virgin olive oil, balsamic vinegar, mustard, fresh lemon juice, and more. It's a simple summer recipe that's light enough for a quick lunch yet hearty enough for a main course.
Yes! This is part of why protein-packed chickpeas are one of my favorite pantry staples. They are already fully cooked, so you just need to drain and rinse them to add them to a colorful salad, homemade hummus, chickpea soup, or anything else.
Yes! This delicious salad tastes wonderful fresh, but as it sits, the vegetables soak up the delicious vinaigrette. Feel free to make it a day or two before your gathering or store it in meal prep containers for 3-4 days for a delicious, easy lunch.
More Salad Recipes
- 40 Best Salad Recipes
- Israeli Couscous Salad
- Arugula Salad
- Southwest Quinoa Salad
- Mediterranean Couscous Salad
- White Bean Salad
Tried this recipe?
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Mushroom Flatbread with Spinach
This Mushroom Flatbread with Spinach, made with homemade pizza dough, delicious truffle Italian cheeses, and perfectly cooked shiitake mushrooms, makes a perfect appetizer or simple dinner for a cozy night in. The earthy mushrooms balance the nutty cheese so well, and the fresh thyme takes the whole thing over the top! Just try this simple recipe once, and you'll want to make mushroom flatbread pizzas all the time.
Although we love traditional pizza with its rich tomato sauce, sometimes it's nice to have something a little different. This flatbread pizza recipe has the same crunchy-chewy crust you love, but instead of slathering on pizza sauce, dress it with a mixture of truffled Italian cheeses with mozzarella, baby spinach, and thinly sliced mushrooms. As they cook together, the spinach shrinks, and the mushrooms concentrate their flavor. It's such a decadent, flavorful option for your next pizza night, or serve it as a flatbread for your next party!
Why You'll Love This Mushroom Flatbread with Spinach
- Easy to make. Throw together your favorite pizza dough or pick up some fresh dough from the store, then stretch it out, add the olive oil, cheese, and toppings, then bake. Sprinkle with fresh thyme, then slice and serve. It's that simple!
- Amazing flavor. If you love the rich, earthy flavor of mushrooms, you'll absolutely love the balance between the fresh shiitake mushrooms on the pizza and the truffled cheese. It's rich and fragrant without becoming overwhelming. Perhaps consider making two of these at a time, because they are simply that delicious! This flatbread is the ultimate umami flavor bomb, and will leave you completely satisfied and longing for more.
- Stunning display. This spinach mushroom flatbread always gets an "oooh" when you add it to your appetizer spread! It has a gorgeous, sophisticated appearance that looks amazing at any event.
- Customizable. You can easily switch up the toppings for any alternatives that you have on hand. For instance, if you don't like shiitake mushrooms, use any type of fresh mushrooms. Can't get your hands on some truffled fontina cheese? Use any melty cheese as an alternative.
Ingredient Notes
To make this delicious mushroom flatbread with spinach, you will need the following ingredients (full measurements in recipe card below):
- pizza dough - use your favorite homemade pizza crust or pick up a ball of dough from the grocery store. You can even use a premade flatbread to make things easier.
- extra virgin olive oil - use olive oil to brush the crust and then drizzle extra over the mushrooms and cheese before baking.
- italian seasoning - this adds an extra layer of flavor that ties the Italian cheeses with the mushrooms.
- taleggio or fontina cheese - use a melty Italian cheese, preferably with mushrooms or truffles. Fontina is great because it melts beautifully, and the truffles compliment the already earthy flavors of the shiitakes. It literally tastes like heaven on a plate.
- fresh spinach - tender baby spinach will wilt almost instantly in the oven, adding a pop of color and flavor.
- mozzarella cheese - use shredded mozzarella to help the other cheeses melt to perfection.
- shiitake mushrooms - remove the stems and thinly slice the mushrooms. Baby Bella mushrooms are great, too.
- thyme - fresh herbs are a gorgeous garnish, and they add a wonderfully complex flavor.
You will also need measuring cups and spoons (or a kitchen scale), a large baking sheet and parchment paper.
How to Make the Best Mushroom Flatbread with Spinach
First, make the flatbread dough.
- Prepare the dough. In a large mixing bowl, combine flour, yeast, water, oil, sugar, and salt. Stir well with a silicone spatula to combine until it forms a shaggy dough and no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula.
- Knead the dough. Knead the dough on a clean surface for 10 minutes until the surface of the dough is smooth. You can also knead the dough in a stand mixer with a dough hook attached on medium speed for 5 minutes.
- Rise. Transfer the dough back into the bowl and cover with cling wrap. Let it rest for up to 1 hour at room temperature until the dough doubles in size.
Now, let's add toppings and bake.
- Shape dough. Transfer the dough to a floured surface. Gently roll into a 12-inch circle or oval. Transfer the rolled dough to a large baking sheet lined with parchment paper. Let the dough rest for 5 minutes and use your hands to stretch out the dough a bit more if needed.
- Add toppings. Drizzle the dough with 2 tablespoons olive oil. Sprinkle Italian seasoning on top. Scatter taleggio or fontina (or other cheese) evenly on top, then add baby spinach. Top with shredded mozzarella and shiitake mushrooms. Drizzle with another tablespoon of olive oil.
- Bake. Bake in a 425F preheated oven for 12-15 minutes, or until flatbread is crispy on the bottom and cheese has melted and browned a little on top. Let cool about 5 minutes before slicing. Serve topped with fresh thyme.
Recipe Variations
- Add meat. Bacon tastes amazing with mushrooms and spinach! Add crumbled pieces of bacon or crisp-up lardons to sprinkle over the top.
- Slice some onions. Thinly slice sweet yellow onions or make quick caramelized onions to add a rich sweetness to the pizza. Thinly sliced red onion works well, too!
- Top with creamy cheese. Add little dollops of cream cheese or goat cheese for a creamy, tangy pop of flavor.
- Sprinkle with pine nuts. Pine nuts will add a buttery, nutty flavor that tastes wonderful with the cheeses and mushrooms.
- Try different mushrooms. Although shiitakes have a wonderful flavor, you can use your favorite mushrooms. Sautéed mushrooms or leftover roasted mushrooms work wonderfully as well.
- Use a premade flatbread. You can speed up this recipe by an hour by using store- bought pizza dough or a premade flatbread. Use ½ pound of pizza dough or a large herbed flatbread approximately 12-14 inches round. Add toppings and bake for same amount of time.
How to Serve
This mushroom and spinach flatbread is delicious served on its own as an appetizer or for lunch on dinner. I recommend serving it with fresh thyme (trust me, thyme and mushrooms are perfection). For a bigger spread, pair it with some of these delicious dishes:
- French Onion Soup
- Baked Beans
- Israeli Couscous Salad
- Italian Meatballs
- Turkey Tetrazzini with Spinach
Recipe Tips and Tricks
- Use the best quality ingredients. The secret to a great pizza is to use great ingredients, especially cheese, but don't go overboard. Balance more expensive taleggio or fontina with cheaper mozzarella to get the same great flavor for less. If you can't find or afford fresh shiitakes, get the freshest-looking baby bellas at the grocery store.
- Add a pinch of salt. A sprinkle of salt can help bring out all the wonderful flavors in this mushroom spinach flatbread recipe. A little black pepper or red pepper flakes can be nice, too.
- Be generous with the oil. You'll notice that this mushroom spinach pizza adds olive oil twice, once to coat the crust and another drizzle of olive oil before baking. This makes sure the crust has a flavorful, crispy texture, and the extra drizzle at the end helps to give the mushrooms a great color while also marrying the flavors together.
- Get creative with leftovers. The leftovers are perfect for a lazy breakfast topped with a fried egg!
Storing and Freezing Instructions
How to Store
Store leftover flatbread in an airtight container or wrap them in plastic wrap and store them in the fridge for 2-3 days.
How to Reheat
The best way to reheat pizza is to either bake it at 350 degrees F for a few minutes in a toaster oven or heat it in a large skillet over medium heat until the crust is hot and the cheese begins to melt.
How to Freeze
Wrap the leftovers with several layers of plastic wrap, then store them in a freezer-safe bag for 2-3 months. Thaw in the fridge before reheating.
FAQ
Earthy mushrooms pair well with a variety of cheeses, but they're especially perfect with slightly funky cheeses, like washed-rind talleggio. If the cheese has a nutty flavor at all, like fontina, it will almost always pair well with mushrooms. You can also serve mushrooms with Swiss cheeses, like gruyere or Emmentaller, and Italian cheeses, like pecorino, provolone, or mozzarella. They're also perfect with a sharp white cheddar.
This easy flatbread can be served as an appetizer or as a delicious pizza. As an appetizer, we like to cut it into little squares and serve it with our other favorite apps, like our Antipasto Platter or Tomato Bruschetta with Balsamic Glaze. As a pizza, they can be served as individual, personal-sized pizzas sliced into traditional wedges or paired with a hearty Tomato and Mozzarella Caprese Salad or even a simple bowl of Minestrone Soup for a complete meal.
You definitely do not need to precook the mushrooms for your favorite pizza unless you like to eat a type of mushrooms that must be cooked before eating. Most of the mushrooms in the grocery store are safe to eat raw, like baby bellas, buttons, shiitakes, and more. For pizza or homemade flatbread, just slice them thinly, and they'll cook just enough from the heat of the oven. If you have leftover cooked mushrooms or even roasted mushrooms on hand, they taste wonderful on pizza, too! This is a great way to use them up and enjoy a quick dinner at the same time.
More Pizza and Flatbread Recipes
- Mediterranean Flatbread
- BBQ Chicken Pizza
- Easy Skillet Neapolitan Margherita Pizza
- Garlic Mushroom Focaccia Pizza
- Greek Salad Hummus Flatbread
- Mushroom and Arugula Skillet Pizza
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Homemade Almond Butter
Skip the store-bought stuff and make this delicious Homemade Almond Butter with just one simple ingredient. It's so much easier than you'd expect. You just need some freshly toasted whole almonds and a high-power food processor to blend them smooth. This creamy homemade almond butter is endlessly customizable, too!
Making your own homemade almond butter from scratch can seem a little intimidating, but I promise you, it's worth it. Once you have freshly roasted almond butter, you'll quickly realize how much better it is than the cold, oily stuff at the store. The toasted flavor of the nuts comes out so much more, making it perfect for a healthy snack with apple slices and celery or using as a peanut butter alternative. Plus, it's a great way to use up some older almonds hanging out in your pantry, and it's often cheaper than buying creamy almond butter at the store!
Why You'll Love This Homemade Almond Butter
- Seriously easy to make. There are two phases to making this homemade almond butter recipe. First, toast the unsalted almonds in the oven. Then, blend them into a paste. That's it. It's so simple!
- So much flavor. After toasting the almonds, their nutty flavor really comes out. You'll be surprised at just how much fresher and more flavorful this creamy nut butter is.
- Endlessly customizable. This is a great classic creamy almond butter, but you don't have to stop there. Adjust the texture and make crunchy almond butter. Add honey or maple syrup for sweetness. Stir in some cinnamon, apple pie spice, or an assortment of other spices for extra flavor. Have fun with it!
Ingredient Notes
To make this delicious Homemade Almond Butter, you will need the following ingredients (full measurements in recipe card below):
- raw almonds - this is the key ingredient. It's best to use raw almonds since they haven't already been toasted.
- avocado oil - this is entirely optional as the nuts have their own natural oils, but adding a neutral oil like avocado oil or coconut oil will speed up the blending process if you are in a hurry.
You will also need a baking sheet, parchment paper, a high-speed blender or a good food processor, a rubber spatula, and an airtight container.
How to Make the Best Homemade Almond Butter
- Toast almonds. Preheat the oven to 350F. Add and spread almonds in a single layer on a large parchment-lined rimmed baking sheet. Bake for 10 minutes and allow to cool for 5 minutes.
- Blend. Add almonds to a food blender. Pulse mix for 1 minute and stop, allowing the blender to cool down. Use a rubber spatula to scrape down the sides of the blender to mix evenly. Blend in 1-minute increments until creamy and smooth, about 15 minutes. After 15 minutes of mixing, the almonds will turn from lumpy into a desired consistency.
- Add oil. Optionally, add avocado oil and pulse mix for 1 minute to help dilute a bit.
- Store. Transfer the almond butter into an airtight container. You can store it in the refrigerator for up to 2 weeks.
Recipe Variations
- Maple cinnamon almond butter. Add ground cinnamon and a glug of pure maple syrup for a sweet, spicy flavor.
- Organic almond butter. Making your own nut butter is a great way to control the quality of your ingredients. You can use certified organic nuts and oil for organic almond butter on a budget.
- Keep it crunchy. If you prefer homemade nut butters with a little crunch, stop blending before the almonds are perfectly smooth or reserve some of the warm almonds to add right at the end. You can also add a little flax seed or chia seeds, too.
- Try a mix of nuts. You use the exact same method to make homemade peanut butter. Substitute all or some of the almonds with peanuts or another favorite nut. Homemade cashew butter or pecan butter is amazing, too!
How to Serve
This homemade almond butter is delicious served on its own over a bowl of yogurt with granola, or over toast. It's also delicious drizzled over some of my favorite snacks including:
- Almond Cranberry Granola Bars
- Peanut Butter Banana Toast
- Berry Smoothie Bowl
- Healthy Banana Bread
- Baked Apples
Recipe Tips and Tricks
- Toast the nuts first. To make the best almond butter, you really need to toast the nuts. This draws out their natural oils and will give your nut butter tons of flavor. You can use pre-roasted almonds, but even those should be warmed up to get the best flavor.
- Add a pinch of salt. Salt draws out the flavor and makes this almond butter so much tastier.
- Use blanched almonds. This is entirely optional, but if you want a really beautiful, smooth almond butter with no clumps, try using blanched almonds instead. These have been quickly boiled to remove the peels, so the final product will have a lighter color, too.
Storing and Freezing Instructions
How to Store
Store the leftover almond butter in an airtight container, like a glass jar, at room temperature for about a week or in the fridge for 2 weeks.
How to Freeze
For best results, don't freeze your homemade almond butter. This can affect the texture and cause the oil to separate out too much.
FAQ
That depends on a lot of different factors, like the quality of ingredients and where you live. In many situations, making this homemade version of almond butter will be cheaper than buying store-bought almond butters, but not always.
It's really important to grind warm almonds to get the best texture. The heat helps the almonds break down faster, giving you a much smoother texture. It's also very important to use a high-speed blender or food processor. A weak appliance can burn up from the effort. If you really can't get your almond butter to blend down, try drizzling in a little extra oil to speed up the process.
Although almond butter from the grocery store can last in the pantry for a long time, fresh almond butter made from raw almonds only lasts about two weeks in the fridge.
More Almond Recipes
- Almond Horns
- Cinnamon Raisin Challah Bread with Almonds
- Green Beans Almondine
- Easy Small Batch Almond Biscotti
- Almond-Crusted Halibut with Lemon Garlic Butter
- Almond Cranberry Granola Bars
Tried this recipe?
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Breakfast Bagel
With layers of scrambled eggs, melty cheese, fresh tomato, creamy avocado, and peppery arugula, this Breakfast Bagel is a perfect, veggie-packed way to start your day. Although it starts as a cheddar cheese bagel breakfast sandwich, the veggies and mayo take it over the top. This will become your absolute favorite breakfast sandwich, and you'll be thinking about these flavors all day long!
Breakfast is my favorite meal of the day, and there's something so satisfying about biting into a toasted bagel for breakfast. This is especially true when you add warm scrambled eggs topped with molten cheese and layers of wonderful vegetables. This version is really the ultimate breakfast sandwich, but it doesn't have to stop there! It's filling enough to enjoy as a nice lunch or a simple dinner, and the avocado and arugula make it fancy enough to serve at your next brunch. It's truly the perfect way to start your day!
Why You'll Love This Breakfast Bagel
- Easy to make. If you can toast a bagel and scramble some eggs, you can make these bagel breakfast sandwiches! The other ingredients are layered on after you add the eggs and just require a little slicing. Breakfast will be ready in just moments!
- Lots of veggies. This egg and cheese sandwich has tomato, avocado, and arugula, which add three different textures and flavors. The avocado has a fresh, creamy flavor, the tomato is bright and firm, and the peppery arugula has a wonderful bite. They're such a good combination (and a great way to sneak in some extra veg).
- So much flavor. Every element of this simple ELT (egg lettuce tomato) sandwich has flavor, from the everything bagel and mayo to the cheesy eggs and veggies. This is one of my all-time favorite breakfast recipes, and it definitely will not disappoint!
- Take it on the go. Enjoy it as part of your sit down breakfast or brunch, or take it on the go if you are in a hurry! You can easily wrap it up in plastic wrap and take it "to go" to eat in the car or at work.
Ingredient Notes
To make this delicious breakfast bagel, you will need the following ingredients (full measurements in recipe card below):
- everything bagel - these Homemade Everything Bagels are topped with poppy seeds, black and white sesame seeds, onion flakes, and salt for lots of flavor. You can also substitute with any kind of bagel that you like!
- mayonnaise - a little mayo adds a tangy creaminess that brings everything together.
- vegetable oil - heat a little oil to cook the eggs.
- eggs - whisk and scramble your eggs. You can also cook a fried egg instead for this bagel.
- salt and pepper - season the egg well to bring out the flavor.
- cheese - use a sharp cheddar cheese to melt over the egg. Feel free to add a slice of American cheese if needed, but sharp cheeses have more flavor.
- tomato - add a slice or two of freshly sliced tomato.
- avocado - cut the avocado into thin slices. Sprinkle a little salt for extra flavor
- arugula - add arugula on top to keep it from melting from the heat of the cooked egg.
You will also need measuring cups and spoons and a skillet to cook the eggs in.
How to Make the Best Breakfast Bagel
- Slice. Cut the bagel in half (2 slices) and place in your toaster. Spread mayo on the top slice. Set aside.
- Cook eggs. Heat a non-stick frying pan with oil over medium heat. Add the eggs and scramble. Try not to break up the eggs too much, instead scramble the eggs and cook them into sheets, then fold them up for easy serving.
- Assemble. Place the cooked, scrambled eggs onto the bottom slice of your toasted bagel. Shake some salt and pepper on top to taste.
- Add cheese. Add the slice of cheese on top of the eggs.
- Add veggies. Add sliced tomato, sliced avocado on top of the cheese. Top with arugula.
- Serve. Place the top of the bagel over the arugula. Slice down the middle (if desired) and enjoy.
Recipe Variations
- Make an open-faced sandwich. Add a little bit of everything on each bagel half for an even bigger sandwich you might want to eat with a fork and knife. It's the perfect breakfast when you need something really substantial!
- Change the bagels. It's important to use fresh bagels, but you can easily use a plain bagel or cheesy bagel instead of an everything bagel. You can even use any sandwich bread that you like! This recipe is really good with Ciabatta Rolls or Sourdough Bread too.
- Give it some bite. If you want a really savory sandwich, add some sliced red onions.
- Add more protein. Stick a slice of crispy bacon (to make a B.E.L.T. bagel), a turkey sausage patty, deli ham, or toasted Canadian bacon on the mayo for extra protein and a savory flavor. You can also scramble egg whites instead of regular eggs for a protein-packed breakfast.
- Add other veggies. Add any vegetables that your heart desires in between those two slices of bread. Mushrooms? Green peppers? You got it. Go for it!
- Change the egg. Instead of scrambled eggs, you can easily add a fried egg instead. If you like a runny egg, cook a fresh-cracked egg until the egg is just slightly firm, or you can pop the egg yolk and cook it medium or hard.
How to Serve
This Breakfast Bagel is delicious served on its own for breakfast, lunch, or dinner! We like to serve it for breakfast and pair it with some delicious breakfast sides for a super filling start to the day. Some of our favorites include:
- Fruit and Yogurt Parfait with Granola
- Hash Browns
- Healthy Mango Yogurt Smoothie
- Strawberry Muffins
- Breakfast Potatoes
- Fruit Salad with Honey Lemon Dressing
For more recipes, see our 50 Best Breakfast Ideas.
Recipe Tips and Tricks
- Don't stir too much. To get the scrambled eggs to rest neatly on the bagel, you want larger pieces of scrambled eggs. Be careful not to break the eggs up too much. You can also scramble the eggs and cook them into sheets, then fold them up for easy serving.
- Season everything. Add a pinch of salt to the eggs, tomato slices, and avocado to make every bite shine.
- Layer strategically. There's a reason why the vegetables are layered on these breakfast bagels as they are. The tomato can take a little warmth from the hot eggs, which is why they are added first. Then, add the tender avocado and the arugula last. The arugula will wilt quickly, so adding it at the end keeps it crisp and fresh.
Storing and Freezing Instructions
How to Store
The bagel breakfast sandwiches are best served fresh as the vegetables will soften and wilt over time. If you want to prep these sandwiches in advance, wrap the untoasted bagels with the cheesy eggs in foil and store the vegetables separately. When you're ready to eat, toast the entire bagel sandwich and add the veggies right before serving.
How to Reheat
Although you can microwave the sandwich (without the veggies), these sandwiches taste much better toasted in the toaster oven or air fryer. This will crisp up the bagel and reheat the eggs and cheese. Add the vegetables after toasting and serve right away.
How to Freeze
For longer storage, wrap the untoasted bagels with the mayo, cooked eggs, and cheese in foil and freeze for 1-2 months. Thaw overnight before reheating following the instructions above.
FAQ
There are so many ways to top a bagel for a great breakfast! Keep it classic with fried eggs, cheddar cheese slices, and bacon or sausage or add a layer of cream cheese, lox, and capers. I love to take the cheesy egg theme to the next level by adding a little mayo, tomato, avocado, and arugula. The vegetables give it a light, fresh flavor, and the eggs will keep you full for a while. It's such a good combination!
Sauces can take an ordinary bagel sandwich to the net level, and there are so many options! Keep it simple with mayonnaise, or add a punch of flavor with hollandaise sauce, hot sauce, sriracha, pesto, guacamole, aioli, and more. Get creative with it!
If you want to make this delicious recipe before you need it, there are a few things to keep in mind. First, the vegetables should be stored separately, or they'll become soft and wet when you reheat the sandwiches. Add the mayo to an untoasted everything bagel, then add the cooked eggs and cheese. Let the sandwiches cool completely before you wrap them with plastic wrap or foil then freeze for 1-2 months. When you need one, place it in the fridge to thaw overnight. The next morning, toast the whole bagel sandwich in the toaster oven and add the fresh vegetables right before serving.
More Sandwich Recipes
- Caprese Sandwich
- Egg Salad Sandwich
- Tuna Melt Grilled Cheese Sandwich
- Turkey and Cheese Sliders
- Pita Grilled Cheese
- Chicken Salad
Tried this recipe?
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Baked Beans
Homemade Baked Beans are the perfect side dish with their sweet and savory flavor, tender beans, and glossy sauce. They're right at home with hot dogs and burgers and are a must-have at any potluck or barbecue. These old fashioned baked beans are an incredibly easy to make one pot recipe and have so much more flavor than the canned baked beans from the store!
Although store-bought baked beans are good, they're incredibly sweet and have so many preservatives and additives! It's surprisingly easy to make homemade baked beans from scratch, and this is a great way to control the quality of your ingredients. You just need a few simple ingredients and a little patience, and you'll be rewarded with incredible flavor. Try this recipe once, and you'll be in charge of baked beans for every family reunion or barbecue going forward!
Why You'll Love These Homemade Baked Beans
- Quick and easy. This one pot baked bean recipe is seriously fast! The trick is to start with canned beans, and the entire batch will come together in about 20 minutes. Plus, you probably already have many of these ingredients on hand already!
- Rich, savory flavor. Baked beans have a classic mix of sweet and savory, which is why they pair so well with barbecue sauce and smoked meats. There are some flavor powerhouses in this recipe, including tomato paste and Worcestershire sauce. You'll be shocked by how quickly you can get a really bold flavor!
- Easy to adapt. This a great, classic recipe. You can easily tweak it to your flavor preferences by adding meat or liquid smoke, or you can use vegan Worcestershire sauce for a completely vegan side dish. Make it your own!
Ingredient Notes
To make these delicious Baked Beans, you will need the following ingredients (full measurements in recipe card below):
- navy beans - rinse and drain canned navy or cannellini beans. You can also make dried beans by soaking 1 cup dried beans overnight and then cooking them before preparing this recipe. See How to Cook Dried Beans for instructions and tips.
- vegetable stock - this is the body of the sauce. You can also use water in a pinch.
- ketchup - ketchup adds a little sweetness and a rich tomato flavor.
- tomato paste - tomato paste has a very concentrated flavor that makes these beans taste like they've been simmering all day.
- Worcestershire sauce - this is a great way to add a bold, savory taste quickly.
- sugar - the best homemade baked beans are a little sweet. Feel free to use brown sugar or even honey or maple syrup instead.
- seasonings - use a mixture of garlic powder, salt, and black pepper and adjust to your personal preference.
- cornstarch slurry - whisk together water and cornstarch to thicken the beans quickly.
You will also need measuring cups and spoons, a large pot, and a small mixing bowl.
How to Make the Best Baked Beans
- Add the ingredients. In a large pot, add canned beans, vegetable stock (or water), ketchup, tomato paste, Worcestershire sauce, sugar, garlic powder, salt, and pepper. Mix well and bring it to a boil over medium-high heat.
- Simmer. Reduce heat to low and simmer for 10 minutes.
- Make cornstarch slurry. In a small mixing bowl, combine water and cornstarch. Stir in the cornstarch slurry.
- Thicken. Cook until thickened to a desired consistency, about 5 minutes. Serve warm.
Recipe Variations
- Add meat. Many people love to include bacon, ground beef, or even a leftover ham bone in their baked beans to add extra flavor. You can always crisp up a few slices of bacon in the pan, then cook the other ingredients in the bacon grease.
- Make it smoky. For a BBQ flavor, add some liquid smoke or replace some of the tomato sauce with a spicy BBQ sauce.
- Add mustard. The sharpness of mustard pairs really well with the savory sauce in this easy baked beans recipe. Add dry mustard or squeeze some of your favorite yellow mustard to taste.
- Try different beans. Baked beans are traditionally made with navy or great northern beans, but they're great with any creamy, tender beans. Cannellini, pinto, or pink beans are a great alternative.
- Use the slow cooker: Not in a rush? Add all of the ingredients to the slow cooker and let them simmer on low for hours.
How to Serve
These baked beans can be served in many different ways. In the UK, they are traditionally served as a breakfast items on a plate with a side of toast and eggs. They are also delicious served on their own for dinner or lunch with some crusty bread for dipping or over a plate of rice. Some of our favorites to pair with this are:
- Easy Small Batch Ciabatta Rolls
- Steamed Rice
- Easy Coconut Rice
- Popovers
- Buttermilk Biscuits
- Broccoli Rice
Baked beans are also delicious served with some classic BBQ side dishes including:
- Slow Cooker BBQ Ribs
- Grilled Corn on the Cob
- Classic Coleslaw
- Baked BBQ Chicken Wings
- Classic Potato Salad
For more recipe ideas, see our 25+ Best BBQ Side Dishes.
Recipe Tips and Tricks
- Build flavor. This is a quick and easy recipe, so you're using super flavorful ingredients to build flavor quickly. If you're not in a rush, slow down the process. Griddle up some strips of bacon and cook minced onion in the bacon grease. Let the beans slowly cook before you add the slurry. Take your time!
- Adjust to taste. There are so many baked bean recipes out there! Everyone has their own spin on this classic side dish. Feel free to adjust the seasonings to your preference. You can easily make them sweeter, add more veggies, drizzle in some molasses, or even replace the vegetable stock with beer!
- Don't burn. Since the sauce is so sweet and we're cooking on medium-high heat, it'd be easy to burn the beans. That scorched flavor doesn't taste too great! Stir often and lower the heat if needed.
Storing and Freezing Instructions
How to Store
Store leftover baked beans in an airtight container in the fridge for 4-5 days.
How to Reheat
You can easily microwave leftover beans for 30 seconds to a minute, but they may explode or burst. It's easier to warm the leftovers in a small saucepan on the stove, but only heat as much as you plan to eat in that sitting. It's not good to rewarm leftovers more than once.
How to Freeze
Allow the beans to cool completely, then portion them up in freezer-safe containers. Freeze for up to 3 months and thaw in the fridge before reheating.
FAQ
There are so many different types of baked beans out there, and each one is a little different depending on where you live. This particular recipe is more like British-style baked beans, as the beans are served in a slightly sweet, tomato-y sauce. American-style baked beans usually contain some sort of meat, like bacon, and they have a rich, sweet flavor, often using brown sugar, molasses, honey, or other add-ins. There is no one "right" way to make beans, so feel free to adapt the flavors to your own preferences.
If you love BBQ-style baked beans with a rich, smoky flavor, look for some Liquid Smoke at the grocery store. This will add a clear smoky flavor that pairs perfectly with the tomato sauce and bold flavors. You can also consider adding smoky mix-ins, like roasted green chile or smoked paprika. These will both add a little bit of smokiness and allow that BBQ flavor to build over time.
Since it can take so long to make baked beans with dry beans, we really prefer to start with cans of beans. The beans are already perfectly tender, so you can focus on making that flavorful, syrupy sauce instead of waiting forever for the beans to cook. If you are averse to the canned stuff, you can definitely soak and cook dry navy beans or great northern beans, but be careful not to overcook the beans, or they'll become mushy.
More Bean Recipes
- One Pot Red Kidney Beans
- White Bean Soup with Kale
- Easy 20-Minute One Pot Lentils
- Southern Black Eyed Peas
- Refried Beans
- White Bean Salad
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Monkey Bread
Monkey Bread might have a silly name, but it's one of the most delicious breakfast foods ever made. This version starts with a super soft dough that is rolled into little balls, coated in cinnamon sugar, and then pressed together in a bundt pan. Pour homemade caramel sauce over the top to glue the dough balls together, and you end up with a pull apart treat that tastes like gooey cinnamon rolls. They're a show-stopping option for any gathering and will quickly become a new family tradition.
If you've never made homemade monkey bread before or have only used canned biscuit dough, don't be intimidated! This is the best monkey bread recipe. It's a bit labor intensive, but your efforts will be rewarded with the most wonderful sweet breakfast pastry. Once you see how delicious and straightforward it is, you'll want to make this delicious monkey bread every year (and you'll get requests for it every week). It's especially perfect for Christmas morning, a special occasion, or a cozy brunch.
Why You'll Love This Monkey Bread
- Perfect for special occasions. Since this traditional monkey bread recipe uses 64 bite-sized pieces of dough, it's fantastic for a crowd. Serve it like an appetizer, or enjoy larger servings as part of a meal. It's a must-have option for many Christmas breakfasts!
- Super soft and tender. This easy monkey bread recipe uses the tangzhong method. Basically, you cook some water, milk, and flour together on the stove until they form a paste, and then you mix it into the homemade dough with the other ingredients. This process makes your dough much softer and way more flexible. It's a handy trick that sounds complicated but really isn't!
- Classic cinnamon roll flavor. After you roll out the small balls of dough, dip them in butter and then a cinnamon-sugar mixture. This makes each bite of the monkey bread taste like the inside of a cinnamon roll! Serve it warm with a pot of fresh coffee or a nice Chai Tea Latte.
Ingredient Notes
To make this delicious monkey bread, you will need the following ingredients (full measurements in recipe card below):
For the cinnamon sugar coating
- white sugar - use regular granulated white sugar to highlight the cinnamon flavor.
- cinnamon - keep it simple with regular cinnamon. Any variety will do.
- unsalted butter - dip the dough balls in melted butter to give the cinnamon sugar something to hold on to.
For the tangzhong:
- milk - for best results, use regular dairy milk.
- water
- all purpose flour - this will be cooked until it turns into a thick paste, which gives the dough a soft, pliable texture.
For the dough:
- all purpose flour
- white sugar
- salt
- instant yeast - this yeast starts rising right away, so you can enjoy the monkey bread in just a few hours.
- whole milk - the whole milk will make your dough incredibly soft and tender.
- eggs - eggs bind the dough together and give it a pale yellow color.
- melted butter - the fat will help make the dough incredibly soft and plush.
- cooking oil spray - spray the bottom of the bundt pan very well to avoid any sticky messes.
For the caramel sauce:
- brown sugar - melt brown sugar with the butter in a saucepan until it liquefies and starts to bubble.
- unsalted butter
For the glaze:
- confectioner's sugar - you'll also see this called powdered sugar.
- heavy cream - whisk the sugar into the cream for a final touch.
You will also need several mixing bowls, a whisk, small and medium saucepans, a stand mixer with hook attachment, plastic wrap, a bundt pan, a pizza cutter or sharp knife, and a cooling rack or serving platter.
How to Make the Best Monkey Bread
First, make the cinnamon sugar.
- In a small to medium sized mixing bowl, whisk together the sugar and cinnamon until well incorporated. Set aside.
- Place the melted butter in a bowl that is large enough to accommodate a small ball of dough for dipping. Set aside for later.
Next, prepare the tangzhong.
In a small saucepan, add the flour, water, and milk, and whisk until smooth. Turn the heat to medium and continue whisking while it heats. Once the tangzhong has thickened (it should be thick enough that whisking leaves streaks), remove it from the heat to cool until just warm.
Now, let's make the dough.
- Combine ingredients. In the bowl of a stand mixer with the dough hook attachment secured, add the flour, sugar, salt, yeast, milk, eggs, melted butter, and tangzhong. Knead with hook attachment for 15-20 minutes. The dough should be smooth but will also be very soft and slightly sticky.
- Rise. Grease a mixing bowl with oil and place the dough inside, cover with plastic, and place into a warm place to rise for an hour or until doubled in size.
- Cut dough. After the dough has doubled in size, sprinkle a few tablespoons of the previously prepared cinnamon sugar onto a work surface. Next, punch the dough down, then invert it out of the bowl onto the sugared work surface. Press the dough into an 8 or 9-inch square, then use a pizza cutter to slice the dough into 64 pieces (8 rows and 8 columns).
- Coat dough balls. Prepare a 10-inch bundt pan with a generous amount of cooking spray. Roll each piece into a ball, dip into the melted butter, and then roll in the cinnamon sugar. Transfer into the prepared bundt pan. Repeat with the remaining pieces of dough. After all the dough has been added to the pan, lightly cover it with plastic cling wrap.
Make the caramel sauce.
- Heat. Place the brown sugar and butter into a medium saucepan. Heat over medium heat, continuously whisking, until the mixture comes together and begins to lightly bubble.
- Add caramel. Remove the plastic wrap from the bundt pan and immediately pour the hot caramel on top of the dough balls.
- Bake. Place into a 350F preheated oven to bake for 35-45 minutes. When finished, allow the cake to cool in the pan for 5 minutes, then transfer out of the pan by inverting it onto a cooling rack or serving plate.
Finally, add the glaze.
In a medium mixing bowl, add the confectioners' sugar, and enough heavy cream to achieve glaze consistency, starting with 1 tablespoon at a time. Whisk until smooth, then drizzle over the warm monkey bread.
Recipe Variations
- Make the night before. If you want to save some time in the morning, cover the pan of prepared dough balls with a piece of plastic wrap and place them into the fridge before their final rise. They'll rise slowly in the fridge overnight, and then you can add the caramel sauce and bake like normal in the morning.
- Apple monkey bread. Replace the cinnamon with apple pie spice and add tiny little minced pieces of green apple into the pan with the dough balls. They'll cook in the oven and absorb the cinnamon butter mixture!
- Use canned biscuits. Although we recommend making the monkey bread dough from scratch, you can use store-bought biscuit dough. Cut it into bite-sized pieces and roll them into little balls before following the other steps like normal.
- Adjust the ingredients. For a deeper flavor, use dark brown sugar in the caramel. You can also add some orange zest to the dough for a light, citrus flavor. This monkey bread would also be great with some toasted walnuts or pecans!
How to Serve
This monkey bread is delicious served on its own, or paired with some of my favorite breakfast sides including:
- Breakfast Potatoes
- Fruit Salad with Honey Lemon Dressing
- Egg and Potato Breakfast Casserole
- Breakfast Strata
- Turkey and Cheese Sliders
Complete your brunch menu with our 40+ Best Brunch Ideas.
Recipe Tips and Tricks
- Watch the dough. Especially if you're making this monkey bread for a holiday breakfast, your dough may rise slower or faster than you expect depending on the temperature in your kitchen. It's better to wait for your dough to double instead of setting a timer.
- Roll with sugar. One unusual step you might have missed is that the dough balls are rolled in the cinnamon sugar mixture - not a lightly floured surface. It's a little different than you might be used to, but it gives each dough ball a second layer of cinnamon sugar.
- Don't overcook the caramel. If you've never made caramel before, it's good to know that sugar is tricky. If you heat it too much, it will harden and have a very chewy texture. Just watch for the mixture to liquefy together and then form little bubbles. Remove from the heat right away and pour it over the dough balls.
Storing and Freezing Instructions
How to Store
If you somehow have leftover monkey bread after breakfast, place it in an airtight container at room temperature for a day or two. It can also be refrigerated, but it will have a firmer texture.
How to Reheat
Monkey bread tastes best warm, so pop a plate of leftovers into the microwave for 15-20 seconds just to warm them up.
How to Freeze
You can typically freeze fully baked monkey bread in an airtight container for up to 3 months. Thaw in the fridge overnight, then warm in the oven before adding the drizzle.
FAQ
According to the Smithsonian Center for Folklife & Cultural Heritage, this unusually named pastry treat hails from Hungary, where it originated in the 1880s. The traditional name is aranygaluska, which translates to "the golden dumpling," although it is often called bubble loaf, pinch-me cake, cinnamon pull-apart bread, and more. Immigrant bakers brought the recipe to Hollywood in the 1940s, and it was sealed into American history when Nancy Reagan served it at the White House. Since then, it's become an iconic breakfast often served on holiday mornings.
The main reason for doughy bread is underbaking. This is usually a sign that your bread isn't fully baked and needs more time in the oven. It can be hard to tell exactly when this pull-apart bread is ready. Use an instant-read thermometer and check the very center of the dough balls. If the temperature is between 180-190 degrees F, it's ready to be pulled from the oven. If not, keep baking!
That's up to you. Refrigerating breads or pastries will give them a dry, firm texture that isn't always pleasant to eat. However, this is a good way to keep them fresh for a few extra days. You can always reheat the leftover pieces in the microwave for a few seconds to warm them up before eating.
More Sweet Brunch Recipes
- 40+ Best Brunch Ideas
- Skillet Cinnamon Rolls
- Sourdough Cinnamon Roll Twist Bread
- Nutella Crepes
- Apple Turnovers
- The Best Lemon Loaf with Lemon Glaze (Starbucks Copycat)
Tried this recipe?
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Popovers
Whether you call them Popovers or Yorkshire pudding, these light, puffed rolls "pop over" the top of the pan and are a must-have to serve with your Sunday roast or holiday meal! They're also quite easy to make, requiring just a handful of common ingredients (and a very hot oven). They're a show-stopping side dish, and you'll get requests for them every time!
If you grew up with popovers, there's nothing quite like them. They are similar to Dutch baby pancakes, which puff up dramatically in the oven. Since they are hollow on the inside, they're great for sopping up gravy or savory sauces alongside a nice hearty roast or special dinner or as a special breakfast treat. This easy popover recipe is simple enough for beginners and is the only recipe you'll ever need!
Why You'll Love These Popovers
- Easy to make. Although there are a few key things to remember about making and baking the popover batter, they're really quite simple, and we'll share our tried-and-true tips to help you out!
- Traditional flavor. For many people, popovers or Yorkshire puddings are a must-have for their Sunday roast beef or holiday dinner. It's not a roast dinner without them! They're also wonderful with some butter and jam at breakfast. However you serve them, they're always a big hit.
- Show-stopping side dish. If you're serving guests who've never had popovers, you'll certainly get a big reaction! The puffy, expansive rolls look amazing and taste great too.
Ingredient Notes
To make these delicious popovers, you will need the following ingredients (full measurements in recipe card below):
- eggs - let your eggs come to room temperature before you prepare the batter.
- milk - it's very important to use room-temperature milk.
- salt - season the batter well to get the best flavor.
- all-purpose flour - keep it simple with regular all-purpose flour.
- butter - a little butter tastes amazing over a hot, fresh popover.
- cooking oil spray - prepare the muffin pan very well by spraying it liberally with the cooking spray.
You will also need measuring cups and spoons, a large mixing bowl, whisk or hand mixer, muffin tin (or 6 slot popover pan), wire rack, and a paring knife.
How to Make the Best Popovers
- Make the batter. In a large mixing bowl, add eggs, milk, and salt. Whisk well until smooth, about 1 minute. You can also use a hand mixer to blend the ingredients together. Add flour and melted butter. Whisk until it turns into a smooth batter.
- Divide batter. Lightly spray cooking oil spray over a muffin tin or 6-slot popover pan evenly until each cup is greased. Carefully divide the batter evenly into each cavity. The batter should be no more than ¾ full.
- Bake. Bake in a 425F preheated oven for 20 minutes, then lower the oven temperature to 350F. Continue baking for another 10 minutes until golden brown.
- Cool. Transfer the popovers onto a wire rack to cool and use a paring knife to create a little slit on each popover. This helps release the steam inside and preserve the shape a bit longer.
- Serve. Serve on its own with butter or jam, or as a side dish with dinner.
Recipe Variations
- Try a different fat. Although we use regular cooking spray, many people prefer to use melted beef drippings or tallow, especially for Yorkshire puddings.
- Add shredded cheese. Grate a dry cheese like Parmesan and stir it into your batter for an extra savory flavor.
- Make them sweet. Sprinkle extra powdered sugar over the popovers when they come out of the oven. Crack open and serve with jam and butter.
How to Serve
These popovers are delicious served on their own as a snack or breakfast with a pat of butter and jam, or paired with some of hearty main course entrees including:
- Sunday Pot Roast
- Roast Stuffed Chicken
- Prime Rib Roast
- Honey Glazed Roast Pork with Vegetables
- Instant Pot Turkey Roast
Recipe Tips and Tricks
- Use room-temperature dairy. The secret to great popovers is to get the batter to rise as quickly as possible. For best results, use room temperature ingredients and a very hot oven.
- Keep it simple. Although it's tempting to splurge on a special pan, it's not necessary! You can get wonderful popovers from a regular muffin pan.
- Skip the stand mixer. Unless you're making a larger batch of popovers, you can get a great rise by whisking the ingredients together in a bowl or using your trusty hand mixer. If you do use a stand mixer, use the whisk attachment.
Storing and Freezing Instructions
How to Store
Store leftover popovers in an airtight container at room temperature for a few days, but they never last that long.
How to Reheat
You can either microwave the leftover popover for about 30 seconds or brush it with a little melted butter and bake it in the oven at 350 degrees to warm it back up.
How to Freeze
If you want to make a few batches at once and freeze them for later, you can. Be sure to let the rolls cool completely first before tucking them away in a freezer-safe bag. Let them thaw before reheating.
FAQ
You'll often hear popovers called Yorkshire pudding in the UK. Although they don't seem anything like pudding to Americans, they're a must-have side dish to serve with Sunday roast or other special meals.
Popovers are traditionally served instead of a roll or biscuit and can be eaten at any meal of the day. For early meals like breakfast, you might serve them with your favorite butter and jam, but for dinner, you'll often serve them with roast beef, turkey, chicken, or ham. Their hollow center is perfect for soaking up gravy.
If your popovers are staying short and squat, there are likely a few things going on. First, rest the batter. If you overmix it, the gluten in the flour will become activated, which will keep it from growing nice and tall. You also need a nice, hot oven to get a good rise, and if your oven isn't fully preheated or you've opened the oven door to check on the popovers, they may collapse. Stick with well-rested, room-temperature batter, get the oven nice and hot, and keep the door closed!
More Bread Recipes
- 50 Best Bread Recipes
- Buttermilk Biscuits
- Pretzel Bites
- Garlic Cheddar Biscuits
- Skillet Dinner Rolls
- Cornmeal Cheddar Biscuits
Tried this recipe?
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Gingerbread Cinnamon Rolls
There's really nothing better than warm cinnamon rolls, and these Gingerbread Cinnamon Rolls are no exception. The tender dough rolls around a rich gingerbread filling loaded with warm spices, and each one is frosted with a cream cheese frosting. They're a must-have on Christmas Day and would be a fantastic brunch option during the holiday season!
Gingerbread is the perfect filling for these seasonal cinnamon rolls! The filling is similar to that of classic cinnamon rolls, except you add molasses and warm holiday spices to give it that dark brown color and festive flavor. It takes a little time to properly prepare the dough, but it's so worth it. You'll love sinking your teeth into these gingerbread rolls at your holiday celebrations, and your guests will, too!
Why You'll Love These Gingerbread Cinnamon Rolls
- Real gingerbread flavor. The filling is made with real molasses and warm gingerbread spices to give you the flavor of gingerbread cookies in cinnamon roll form. So good!
- Perfect Christmas morning breakfast. Traditional cinnamon rolls are a great option for a special breakfast, and this holiday version takes the experience to the next level. The entire house will smell amazing. You'll definitely want to make this a new holiday tradition!
- Easy to make. Although it can be intimidating to work with yeast doughs, don't worry! This recipe has simple, step-by-step directions to guide you every step of the way. They're much easier than you'd think!
Ingredient Notes
To make these delicious gingerbread cinnamon rolls, you will need the following ingredients (full measurements in recipe card below):
For the dough:
- tangzhong - a homemade roux made with flour, milk, and water. It is used traditionally in Asian bread baking to make dough softer and prevents it from getting stale as quickly as usual. It is perfect for these gingerbread rolls!
- all-purpose flour - keep it simple with regular flour or try bread flour.
- milk - let your milk rest at room temperature before starting your cinnamon roll dough.
- brown sugar - this will add a mellow sweetness to the dough to let the flavorful filling shine.
- instant yeast - this yeast will begin rising right away.
- salt - this highlights flavor, so don't skip it!
- egg - egg will help hold the dough together and give it a rich, tender texture.
- butter - melt the butter before mixing into the dough.
- vegetable oil - for greasing the mixing bowl.
For the gingerbread filling:
- unsalted butter - softened butter will whip up perfectly.
- molasses - molasses will add a dark color and a deep sweetness. It's a must to get that classic gingerbread flavor.
- brown sugar - the rich flavor of brown sugar pairs well with the molasses and spices.
- spices - use a mixture of ground ginger, cinnamon, and nutmeg.
For cream cheese frosting:
- cream cheese - be sure to soften at room temperature first.
- butter
- confectioners' sugar - also known as powdered sugar, this is the perfect sweetener for this fluffy frosting.
- vanilla - adds a hint of flavor.
Baking Tools and Equipment
You will also need the following baking equipment:
- measuring cups and spoons or kitchen scale
- small, medium, and large mixing bowls
- spatula
- rolling pin
- bench scraper
- 9x13 casserole pan
- large Ziploc bag or plastic wrap
- aluminum foil
- stand mixer with dough hook attachment and paddle attachment or electric mixer (optional).
How to Make the Best Gingerbread Cinnamon Rolls
First, prepare the dough.
- Make the tangzhong. Add the flour, water, and milk to a small saucepan, and whisk until smooth. Turn the heat on to medium and continue whisking while it heats. Once the tangzhong has thickened (it should be thick enough that whisking leaves streaks), remove it from the heat to cool until just warm.
- Make dough. In the bowl of a stand mixer, add the flour, sugar, salt, yeast, milk, eggs, butter and tangzhong to a stand mixer.
- Knead. Knead with the hook attachment for 5-10 minutes. The dough should be smooth but will also be very soft and slightly sticky. You can also knead by hand by transferring the dough mixture onto a clean and dry surface and kneading for 5-10 minutes until it turns into a soft and smooth dough ball.
- Rise. Place the dough in an oiled mixing bowl, cover with plastic cling wrap, and place into a warm place to rise for 1 hour or until doubled in size (or overnight in the refrigerator).
Next, make the gingerbread filling.
- In a small mixing bowl, mix together the softened butter and molasses until smooth and combined. Set aside.
- In a separate small mixing bowl, whisk together the brown sugar, cinnamon, ginger, and allspice until well-combined. Set aside, as well.
Now, assemble the gingerbread rolls.
- Deflate. After the dough is doubled, use your hand to punch it down.
- Roll out dough. Turn the dough out onto a lightly floured surface and use a rolling pin to roll it into a rectangle approximately 12x16-inches in size, with the long side facing you.
- Add filling. Gently spread the molasses-butter across the dough, leaving a ½-inch strip bare along the top. Then sprinkle the spiced brown sugar evenly over top of the butter.
- Roll and slice. From the longside (side closest to you), roll the dough up into a tight log. Use string, floss, or a sharp serrated knife to slice it into 12 even rolls.
- Second rise. Spray a 9x13-inch baking pan with cooking spray and line with parchment paper. Place the rolls into the prepared pan, cover with plastic wrap, and place back into a warm place. Allow it to rise for about 20-30 more minutes, or until doubled in size.
Finally, bake the gingerbread rolls.
Remove the plastic cling wrap and place the risen rolls into the oven to bake in a 350F preheated oven for 20-25 minutes. Allow the rolls to cool slightly but note that you will want to frost the rolls while they're still warm.
Lastly, make the cream cheese frosting.
- Combine. Add all of the cream cheese frosting ingredients to a medium mixing bowl and beat together using a hand mixer on medium speed until smooth. (You can also mix together using a whisk and spatula).
- Spread. Spread the cream cheese frosting onto the rolls while they're still very warm. Serve immediately.
Recipe Variations
- Add nuts. Sprinkle some chopped nuts over the cinnamon roll dough before rolling.
- Adjust the size. If you want mini rolls, roll the soft dough into a much longer rectangle before rolling. Want huge rolls to share with your family? Roll the dough from the short side and cut into 3-4 large pieces. Let the rolls double before baking and adjust the baking time as needed.
- Add a hint of citrus. Give the cream cheese frosting a citrus twist by adding in lemon juice or orange juice.
How to Serve
These gingerbread cinnamon rolls are delicious served on their own for a snack, breakfast, or dessert. If including it as part of a holiday brunch spread, pair it with some of these classics breakfast recipes:
- Egg and Potato Breakfast Casserole
- Baked Gingerbread French Toast Casserole
- Breakfast Strata
- Gingerbread Pancakes
- Hash Browns
- Egg Muffins
Need more ideas? Try these 50 Best Christmas Breakfast and Brunch Recipes.
Recipe Tips and Tricks
- Use the right yeast. This gingerbread cinnamon roll recipe calls for instant yeast, which begins working immediately. Active dry yeast can be substituted, but it may take slightly longer to finish its rise. They're typically interchangeable.
- Adjust to your holiday schedule. If you're trying to make these rolls for Christmas morning, start the dough on Christmas Eve. After mixing the dough together, let it complete the first rise in the fridge overnight. The next morning, roll out the dough, add the filling, cut out the individual rolls, and let them complete the second rise before baking. You'll still have perfectly baked cinnamon rolls, but you'll get to sleep in a little longer!
- Keep it moist. If the dough dries out during the first or second rise, your cinnamon rolls will have a dry, wrinkled appearance. Make sure you cover the dough with plastic wrap, a plastic bag, or a damp kitchen towel at all times.
- Use the right knife. It'd be a shame to drag the wrong knife through the dough to cut out the rolls. You need to use a very sharp knife, ideally a long carving knife.
Storing and Freezing Instructions
How to Store
Store leftover cinnamon rolls in an airtight container in the fridge for 3-4 days.
How to Reheat
The easiest way to reheat a cinnamon roll is to microwave it for about 30 seconds. Be careful to microwave for too long as it can harden the dough and cause the cream cheese frosting to melt.
How to Freeze
You can easily freeze the baked cinnamon rolls for later, but store the frosting separately. After thawing and reheating the rolls, spoon on the icing right before serving.
FAQ
Cinnamon rolls are very easy to adapt into gingerbread rolls! They already have a tender enriched dough filled with a warm, spiced brown sugar and butter mixture. To make gingerbread cinnamon rolls, tweak the filling by adding molasses and even more warm spices. This will meld into a warm, gingerbread-spiced mixture that tastes amazing. Take the holiday flavor to the next level by topping the warm rolls with a cream cheese frosting. They taste like the holidays in every bite!
Mot cinnamon roll recipes call for two rises. In the first rise, you're just waiting for the dough to double in size. This also relaxes the dough after kneading to make sure it isn't too firm or dense. Once the dough springs back when you poke it, it's ready to roll and fill. After you place the rolls into the prepared baking dish, let them rise a second time. Make sure the rolls are fully doubled before you bake them in the oven, but be careful not to overproof them, or they may collapse after baking.
Every part of the cinnamon roll can be adapted from the dough to the filling and the glaze. You can add chopped nuts, extracts, zest, and spices to any part of the recipe, although you want to be careful not to weigh down the dough. The filling is a great part to tweak. Add different spices, dried or fresh fruits, mini chocolate chips, and more. You can also adapt the glaze by adding maple syrup, bourbon, citrus zest, and so much more. Just make sure you start with a strong basic recipe before you change things to get the best results!
More Cinnamon Roll Recipes
- Skillet Cinnamon Rolls
- Sourdough Cinnamon Roll Twist Bread
- Lemon Sweet Rolls
- Pumpkin Cinnamon Rolls
- Blueberry Cinnamon Rolls
Tried this recipe?
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Pretzel Bites
These tender, chewy homemade Pretzel Bites taste professionally made but are a beginner-friendly recipe you can easily make in the comfort of your own home. Dip them in cheese sauce, mustard, or your favorite creamy dips as a delicious game day appetizer or special treat. Just be warned - you'll be on the hook for making them for every party!
There's something so perfect about soft pretzels in general, and these soft pretzel bites are the best. They're surprisingly easy to make, requiring just a handful of simple ingredients, and they're boiled in a baking soda bath for that authentic texture and flavor. Think of these homemade pretzels as a blank canvas. They're just as good with savory toppings as they are with sweet ones. They're such an easy appetizer and you even up with perfect soft pretzels every time!
Why You'll Love These Pretzel Bites
- Great texture and flavor. Making pretzel dough isn't hard, but many recipes rush you through the process. You need to give the dough plenty of time to rise and puff up, and you need to boil them just right. Your efforts will be rewarded with the most perfectly chewy homemade soft pretzel bites that taste absolutely amazing!
- Perfect party food. We love to serve these easy pretzel bites as a fun appetizer at casual parties. They're seriously good with a beer cheese dip or even fondue! They also make a nice snack to serve with a cold beer or just because.
- Easy to customize. Toss these little pretzel bites in coarse sea salt for a classic flavor or try bagel seasoning, your favorite spice blend, or shredded Parmesan cheese and Italian herbs. Every combination tastes delicious with these hot, chewy dough bites!
Ingredient Notes
To make these delicious Pretzel Bites, you will need the following ingredients (full measurements in recipe card below):
- active dry yeast - this instant yeast has a rapid rise, so you can bake pretzel bites quickly.
- water
- brown sugar - the sugar helps feed the yeast and gives these pretzels a little sweetness.
- all-purpose flour - although this is a yeasted dough, you can still get a deliciously chewy texture with regular flour.
- salt - this is key for highlighting the flavors in the pretzel dough.
- butter - add melted butter to the dough for a tender, fluffy texture.
- egg - brush egg wash on top of each piece of dough before baking.
- salt flakes - sprinkle with coarse salt for that classic pretzel flavor.
- water bath - you will also need water and baking soda for the water bath. The baking soda will give the pretzels that classic brown color and a nice crust.
You will also need measuring cups and spoons, a large mixing bowl, silicone spatula, stand mixer with dough hook (optional), plastic wrap, bench scraper, baking sheet, and a wire cooling rack.
How to Make the Best Pretzel Bites
First, prepare the dough.
- Activate yeast. In a large mixing bowl, combine yeast, water, and sugar, and stir to dissolve. Let the yeast mixture rest for 5 minutes until it turns foamy.
- Make dough. Add flour, salt, and melted butter. Use a silicone spatula to stir well to combine until it forms a shaggy dough and no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula.
- Knead. Knead the dough on a clean surface for 5 to 7 minutes until the surface of the dough is smooth. You can also knead the dough in a stand mixer with the dough hook attached on medium speed for 3-5 minutes.
Tips for Kneading Dough
- How to knead dough: Knead the dough by pushing it down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion by pushing the dough down and outward, and then folding over towards you. This helps build up gluten strength in dough that is responsible for making the bread fluffy.
- How to test if dough is well-kneaded: A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few more minutes.
- Rest. Transfer the dough back into the bowl and cover with plastic cling wrap. Let it rest for up to 1 hour at room temperature until the dough doubles in size. Tip: Lightly brush some oil over the dough ball to prevent it from losing moisture.
Next, shape the pretzels.
- Divide dough. Use a bench scraper to divide the dough into 6 equal pieces.
- Roll. Use your hands to shape each piece into a ball. Then, roll each dough ball into a long rope approximately 20-inches long. Cut each rope into 2-inch pieces. Cover the shaped pretzels with plastic cling wrap, as you prepare the water bath. Lightly flour the dough pieces if needed.
Boil in the water bath.
- Boil. Add water and baking soda in a large pot and bring it to a boil. Drop 5 pretzel bites into the boiling water at a time, making sure that they have enough room to float around. Boil the pretzel bites for about 20 seconds. The longer you boil the pretzels, the chewier and browner the pretzels get after baking.
- Remove. Use a slotted spoon to remove the pretzel bites. Transfer them onto a large baking sheet lined with parchment paper, slightly spaced apart to prevent sticking. Let them dry for 5 minutes.
- Add egg wash and salt. Brush the egg wash over each piece and sprinkle salt flakes on top. Egg wash makes the pretzels brown during baking and also helps the salt flakes stick to the pretzels.
Finally, bake the pretzel bites.
Bake the pretzels (in batches) in a 400F preheated oven for 15 minutes until golden brown. Then, transfer the pretzels to a wire rack to cool completely.
Recipe Variations
- Make cinnamon sugar pretzels. Toss the warm pretzel bites in a mixture of cinnamon and sugar for a snickerdoodle-like flavor.
- Bake pretzel sticks. Cut the pretzel dough into larger strips before baking. They're perfect for dipping!
- Use bread flour. This is entirely optional, but the higher protein content in bread flour can give you more professional tasting results.
How to Serve
These pretzel bites are delicious served on their own, or paired with a creamy dip for dipping. Some of my favorite dips to serve with these soft bread bites are:
- Cheese Fondue
- Creamy Artichoke Dip
- Pizza Dip
- Queso Mexican Cheese Dip
- Baked Spinach Dip
- French Onion Dip
For more ideas, see our 20 Best Dip Recipes.
Recipe Tips and Tricks
- Let the dough rise. To get the best texture, you must let the dough double before you punch it down. If you roll too soon, they'll have a dense texture.
- Boil carefully. It's very easy to over-boil dough, which leads to soggy pretzels instead of nice chewy ones. Pull them out right after 20 seconds and shake off as much of the excess water as possible.
- Don't skip the egg wash. Although this is somewhat of an optional step, it makes such a big difference! The egg wash really gives you a wonderfully golden color and a fantastic texture.
Storing and Freezing Instructions
How to Store
Store leftover pretzel bites in an airtight container at room temperature for 3-4 days.
How to Reheat
To keep that chewy, delicious crust, wrap the pretzel bites it a damp paper towel and microwave for 30 seconds. They'll taste freshly baked!
How to Freeze
Allow the pretzels to cool completely, then freeze them in a freezer-safe bag for several months. Thaw in the fridge before reheating.
FAQ
Pretzel dough is a very simple dough made from flour, sugar, salt, yeast, water, and butter. After kneading and raising the dough, roll it into a log, then cut it into little bites. The secret to great pretzels is to boil them in a hot baking soda water bath. We like to brush them with an egg wash, then sprinkle a nice flaky salt for that traditional salty pretzel flavor.
Like bagels, pretzels need to be boiled. The boiling process gives the dough that deliciously chewy texture on the outside while preserving the light and fluffy dough on the inside. Without it, the pretzel bites will still taste great, but they'll have the texture of little rolls instead.
We highly recommend that you don't skip the boiling process. If you don't boil the dough, your pretzels won't have the same color or texture and really won't look or feel like pretzels at all. It's a crucial part of the pretzel-making process.
More Bread Recipes
- 50 Best Bread Recipes
- Easy Salted Soft Pretzels
- Garlic Knots
- Buttermilk Biscuits
- Parker House Rolls
- Garlic Breadsticks
Tried this recipe?
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French Onion Dip
French Onion Dip is a classic savory dip perfect for serving at any gathering. This homemade version is made with caramelized onions and a luscious mixture of cream cheese, sour cream, and mayonnaise for a perfectly smooth texture and lots of onion flavor. It'll quickly become your new go-to!
This homemade French onion dip recipe starts by caramelizing onions to release their flavors. The caramelization process adds a rich brown color and a bold flavor that's so much better than the prepackaged mixes from the store. There's no soup mix in this dip! It's the perfect dip to pair with salty potato chips, bagel chips, or fresh veggies as a quick snack or a homemade game day app!
Why You'll Love This French Onion Dip
- Completely from scratch. Unlike many recipes that call for French onion soup mix, this homemade version uses real onions cooked to a deep golden brown instead of onion powder. This adds a richer, more intense flavor you've probably never had before!
- Perfect for parties. Make a big batch of this cream dip and offer it with pita chips, potato chips, or a selection of fresh vegetables. Your guests will be floored by how much better it tastes than the soup mix version!
- Great make-ahead appetizer. It's so nice when you can make the recipes for your event the day before! This creamy dip needs to rest in the fridge for at least an hour to let the flavors mingle together. Make it the day before for easy prep on the day of your party.
Ingredient Notes
To make this delicious French onion dip, you will need the following ingredients (full measurements in recipe card below):
- butter - melt real butter to saute the onions until golden brown.
- olive oil - the oil will keep the butter from browning too quickly, allowing you to really get a rich flavor.
- onion - dice a yellow onion and caramelize it until golden brown for a robust umami flavor.
- cream cheese - softened cream cheese adds a rich texture, mild tanginess, and fluffy texture.
- sour cream - this soft, tangy cream mellows out the cream cheese. Plain Greek yogurt also works well instead.
- mayonnaise - mayo makes any dip taste more rich and satisfying.
- parmesan cheese - freshly grated Parmesan adds a salty, savory flavor to this homemade caramelized onion dip. You can also substitute with a similar cheese like asiago cheese or grana padano.
- black pepper
- fresh chives - finely chopped chives or green onions add a little color and a nice bright flavor.
You will also need a large skillet, a spoon, and a large mixing bowl.
How to Make the Best French Onion Dip
- Caramelize onions. Heat butter and oil in a large skillet over medium-high heat and cook until it starts to bubble, about 1-2 minutes. Add onion and sauté until tender and caramelizing brown, about 20-25 minutes, stirring occasionally.
- Combine ingredients. In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, parmesan, and black pepper. Stir until evenly combined.
- Add onions. Add the caramelized onions to the cream cheese mixture and mix well.
- Chill. Chill in the fridge for 1 hour.
- Garnish. Garnish with chives and serve with chips, crackers, and veggies.
Recipe Variations
- French onion soup mix dip. If you don't have time to make sweet caramelized onions, you can use a packet of French onion soup mix instead. It's not quite the same, but it works in a pinch.
- Add vinegar. Right at the end of caramelizing your onions, add a splash or two of balsamic vinegar to the pan and let it cook down. This will add an extra layer of flavor to this caramelized onion dip recipe.
- Bake it. This creamy party dip can easily be served cold or warm! As it heats, the flavors will infuse together and make the parmesan cheese really melty and gooey. So good!
- Add bacon. Give this dip even more savory flavor by adding crumbled bacon bits. A dash of Worcestershire sauce works, too!
- Spicy French onion dip. Add a shake or two of cayenne pepper and some red pepper flakes for a little kick.
How to Serve
Serve this creamy cheesy dip on its own with a side of chips (plain potato chips, kettle chips, etc), bagel chips, crackers, and veggies.
If serving it as part of a larger appetizer spread, pair it with some of these popular appetizers:
For more recipe ideas, see our 75+ Easy Appetizer Recipes.
Recipe Tips and Tricks
- Use the right onions. It's best to use yellow onions, like classic French onion soup. Sweet Vidalia onions are a great option, too.
- Let it chill. The creamy base really needs time to infuse with the sweet onions. Let them chill in the fridge for at least 1 hour, if not overnight.
- Don't skimp on the fat. There is a lot of fat in this classic onion dip due to the mayo, sour cream, and cream cheese, but fat means flavor. You can use low-fat or fat-free dairy if needed, but the flavor won't be quite as satisfying.
- Season to taste. Taste the dip about an hour after making it, and add kosher salt, garlic powder, or black pepper to taste.
Storing and Freezing Instructions
How to Store
Store leftover dip in an airtight container in the fridge for 3-4 days. If you need to keep it at room temperature for a party, place the bowl of dip in a container of ice to keep it below 40 degrees F.
How to Freeze
This recipe can be frozen, but it does not thaw very well. It's best to eat it fresh from the fridge.
FAQ
Butter gives your onions a lovely buttery flavor, but it can brown or burn easily. On the other hand, oil will allow your onions to caramelize nicely, but it won't add that buttery flavor. The solution is to use both! The oil will help the onions cook at a higher heat, and the butter will add that delicious butteriness that pairs perfectly with the sweetness of the onions.
Homemade French onion dip can either be made with real caramelized onions or dehydrated French onion soup mix. Either of these ingredients is then mixed with sour cream, mayo, and sometimes cream cheese. Add some fresh chives and a little seasoning to complete the dip, and let it chill for a few hours before serving.
As the dip sits, it may begin to weep or separate. If this happens, stir well to incorporate the ingredients together.
More Dip Recipes
- 20 Best Dip Recipes
- Caramelized Onion Dip
- Homemade Ranch Dip
- Creamy Artichoke Dip
- Whipped Ricotta Dip
- Cheese Fondue
Tried this recipe?
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Christmas Crack Candy
This Christmas Crack Candy is the simplest and most delicious holiday treat you'll ever make! It's sweet, salty, crunchy, and chocolatey - perfect for snacking all season long. Plus, it's quick and easy to make so you are just a few ingredients and minutes away from making the perfect Christmas candy!
Christmas crack is made with the indulgent combination of chocolate and saltines but it's the toffee layer that takes it over the top. The result is a chocolatey, caramelized candy that's sweet, salty, crunchy, and just downright delicious. You can enjoy it as is or dress it up with toppings such as pretzels, toffee bits, chopped nuts, sprinkles, and more. If you're looking for an easy yet impressive treat to share with family and friends this holiday season, this is it! Plus, it's impossible to eat just one piece of this festive dessert, so you'll want to make a big batch so everyone can get in on the sweet and salty goodness.
Why You'll Love this Christmas Crack Recipe
- Easy to make. If you're not into baking, then this recipe will be your saving grace. While the toffee layer needs to be baked for 5 minutes tops, the rest of the layers are just a matter of stirring, melting, and pouring. It only takes about 10 minutes to make the layers and all there's left to do is let it set in the fridge before you crack into it!
- Deliciously sweet and salty. Isn't it the best when you get a mix of sweet and salty in one bite? That's exactly what you'll get with this Christmas crack candy. The base has a hint of saltiness that perfectly complements the sweet toffee and chocolate layers. It's just a match made in heaven!
- Fun to customize. Don't like pretzels? Leave them out! Prefer a different type of chocolate? Swap it out! Want to add more chocolate? Go for it! It's up to you how you want this treat to look and taste.
- Perfect for gifting. Everyone loves getting homemade gifts, especially edible ones. You'll be sure to get a lot of thank yous when you gift this one! Put it in a festive holiday tin or package it in a little box for an easy and thoughtful present. It's also great as part of a Holiday Cookie Box.
Ingredient Notes
To make this delicious Christmas Crack Candy, you will need the following ingredients (full measurements in recipe card below):
- saltine crackers - these crackers for the base of the candy. It gives a satisfying crunch and a subtle saltiness that balances the overall sweetness of the crack candy. You can also use whole-wheat crackers for added texture.
- butter - use unsalted butter for better flavor control. It provides a creamy, toffee flavor when melted with brown sugar.
- brown sugar - adds a deep, caramel flavor that gives the candy its distinct brown color. You can use light brown sugar for a subtle taste of molasses.
- light corn syrup - also used to add deep flavor to the homemade caramel.
- chocolate - use semi-sweet chocolate chips or chopped chocolate for easy melting. I prefer semi-sweet chocolate because it has the right balance of sweetness and bitterness, but you can opt for dark ones for a bittersweet chocolatey taste.
- white chocolate - add a white choclate drizzle on top of this Christmas crack for flavor and presentation, or leave it out if you prefer.
- toppings - we topped this candy with pretzels and toffee bits. You can also use candies, sprinkles, or M&Ms as toppings for a festive look. Chopped nuts like pecans and almonds also add a sophisticated touch and a delicious crunch to the candy.
You will also need measuring cups and spoons, large baking sheet, parchment paper or silicone mat, spatula, and microwave.
How to Make the Best Christmas Crack Candy
- Add crackers. Line a large baking sheet with parchment paper. Line the pan with the saltine crackers. Set aside.
- Cook caramel. In a medium saucepan, add the butter, brown sugar, and corn syrup, and heat over medium heat. Stir with a rubber spatula until the butter has melted and the mixture begins to bubble. Continue cooking, while stirring, until all of the brown sugar has dissolved and is no longer grainy, about 5 minutes (if using a candy thermometer, the mixture should reach 280F).
- Add caramel. Pour the hot caramel evenly over the saltine crackers, then spread evenly out with a spatula. Place into a 350F preheated oven to bake for 3-4 minutes, or until the caramel begins to bubble. Remove the pan from the oven.
- Add chocolate. Sprinkle the chocolate chips over the hot cracker toffee and place back into the oven for 1 minute. Then remove from the oven and use a spatula to evenly spread the now melted chocolate over the toffee.
- Add white chocolate. Place the white chocolate into a microwave-safe bowl and microwave in 30 second intervals, stirring in between, until fully melted. Drizzle the melted white chocolate over the chocolate layer.
- Swirl. Use a wooden skewer to swirl it into the chocolate in alternate directions by placing the skewer in the top left and moving it in a horizontal line from left and right, then moving down an inch and going from right to left, repeating in alternate directions.
- Add pretzels and toffee. Lastly, top the melted chocolate layer with the pretzels and toffee bits.
- Chill. Place the sheet pan into the fridge until fully hardened (1-2 hours), or into the freezer for 20 minutes.
- Slice. Remove the candy from fridge or freezer and peel off the parchment paper on the bottom. Place the candy on a cutting board and slice into squares or triangles, or simple break into pieces with your hands.
- Serve. Enjoy immediately or keep in an airtight container in the fridge until you're ready to enjoy.
Recipe Variations
- Make it white. Substitute the semi-sweet chocolate with white chocolate chips for a creamier taste. Not only will it give your Christmas crack candy a unique milky flavor, but also make it much more stunning with the brightly colored toppings.
- Use gingerbread flavors. Bring the warm, classic Christmas flavors to your crack candies by adding ground ginger, cinnamon, and nutmeg to the homemade caramel mixture.
- Top with dried fruits. For a fruity twist, you can top the crack candy with pieces of dried fruits like blueberry, strawberry, and cranberry. This complements the sweetness of the candy with tangy flavors and adds a nice chewy texture.
- Add orange zest. Mix grated orange zest with the toffee mixture for a bright and refreshing taste. Plus, it also adds a citrusy aroma that is sure to pair nicely with the sweet, caramelly smell.
- Sprinkle with sea salt. Add a sprinkle of coarse salt on top of the chocolate before it sets completely. This adds a gourmet flair and complements well with the sweetness of candy.
- Make it festive. Make this Christmas crack more festive by topping it with Christmas colored sprinkles, M&M's, or crushed candy canes.
How to Serve
Enjoy this delicious Christmas Crack Candy with other holiday treats or festive drinks such as:
- Easy Peppermint Hot Chocolate
- Golden Milk Turmeric Latte
- Starbucks Copycat Frappuccino
- Chai Tea Latte
- White Hot Chocolate
- Slow Cooker Apple Cider
For more recipe ideas, see our 30 Best Christmas Cookies.
Recipe Tips and Tricks
- Cool to room temperature. If you are not in a rush, you can cool your Christmas crack candy to room temperature for a while before placing it in the refrigerator. This prevents big water droplets from forming on the surface of melted chocolate, which will form white "blooms" once it's stored.
- Cut with a hot knife. Breaking this crack candy by hand is easy but a little bit messy. With the use of a hot, sharp knife, cutting it becomes much easier and neater. Simply dip a knife in hot water and then slice through the candy. Wipe in between cuts to prevent anything from sticking to the blade.
- Distribute toppings evenly. Sprinkle the toppings evenly on top of the melted chocolate. Pressing them gently against the warm chocolate ensures they adhere properly.
Storing and Freezing Instructions
How to Store
Place the crack candy pieces in an airtight container for up to 5 days at room temperature if your house isn't too warm. Otherwise, keep them in the fridge for about 2 weeks.
How to Freeze
Store the crack candy pieces in a freezer-safe bag or container and keep them in the freezer for up to 3 months. Make sure to use a piece of parchment paper in between the layers for easier access, and to prevent them from sticking together.
More Christmas Dessert Recipes
- 30 Best Christmas Dessert Recipes
- Peppermint Fudge
- Gingerbread Cake
- Christmas Cupcakes
- Holiday Yule Log Cake (Bûche de Noël)
- Peppermint Kiss Cookies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Sweet Potato Rolls
These fluffy Sweet Potato Rolls are made with perfectly cooked sweet potato, which adds a tenderness and sweet flavor that takes them over the top! They're the perfect homemade rolls to serve with pot roast, your Thanksgiving turkey, or any recipe in between. They're also our favorite way to sop up a bowl of soup and taste like heaven with a pat of homemade honey butter. They're a family favorite!
If you've ever made potato rolls before, you know that the cooked potato gives the dough a softer, fluffier texture. The same goes for these sweet potato dinner rolls! The tender sweet potato puree is the perfect addition. It adds extra moisture and a soft, pliable texture that's unbelievable. The mild sweet potato flavor gives them a slightly sweet flavor similar to Hawaiian rolls. They're truly the best!
Why You'll Love These Sweet Potato Rolls
- Easy to make. The dough for these soft sweet potato rolls is very straightforward. After cooking the sweet potatoes, mash them together and then mix them in with a few simple ingredients like flour, butter, milk, egg, yeast, etc. They're also a great way to use leftover sweet potatoes after the holidays!
- Perfect texture. The cooked sweet potatoes are the perfect way to make the softest, fluffiest rolls ever. They're also enriched with butter, milk, and eggs, so the dough is very similar to ultra tender, pillowy brioche.
- Delicious flavor. The mashed sweet potato has a natural sweetness with a rich depth of flavor that makes these delicious rolls taste amazing. We add a little extra sugar to highlight that natural sweetness and a little butter for the best buttery sweet potato rolls ever. They'll become a must-have for your Thanksgiving or Christmas dinner menu!
Ingredient Notes
To make these delicious Sweet Potato Rolls, you will need the following ingredients (full measurements in recipe card below):
- sweet potatoes - peel and cut the sweet potatoes into 1-inch pieces.
- butter - the butter will add a softness and a rich buttery flavor to these rolls.
- milk - milk will give the rolls a soft, tender texture.
- water - use warm water to activate the yeast.
- granulated sugar - this will support the active dry yeast and add a hint of sweetness. Brown sugar works, too.
- active dry yeast - you'll need one package of yeast (or 2 teaspoons). Instant yeast works well, too, although it may rise much faster.
- all-purpose flour - regular all purpose flour works very well for these rolls. You can use bread flour if you prefer a chewier texture.
- eggs - eggs will help bind the dough together and give the rolls an extra softness and lift.
- salt - it's so important to season the rolls to highlight their full flavor.
You will also need a large pot, fork and/or potato masher, small mixing bowl, large mixing bowl, stand mixer (optional), bench scraper, 9x13 baking pan, plastic cling wrap, and a wire cooling rack.
How to Make the Best Sweet Potato Rolls
First, prepare the sweet potatoes.
- Cook the sweet potatoes. Place sweet potatoes in a large pot and cover with water by about an inch. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered until tender and soft when you insert a fork, approximately 10-15 minutes.
- Mash the sweet potatoes. Drain well and place the sweet potatoes back in the pot. Mash them using a potato masher (or a fork).
- Make it creamy. Add butter and and milk. Mix well until smooth. Set aside and let cool completely, about 20 minutes.
Next, prepare the dough.
- Activate yeast. In a small mixing bowl, stir together water, sugar and yeast until fully dissolved. Set aside for 5 minutes until bubbles form on top.
- Combine ingredients. In a large mixing bowl, combine flour, eggs, salt, mashed sweet potatoes, and yeast mixture. Mix well until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
- Knead. Use your hands to knead the dough for 8-10 minutes until a smooth and soft dough ball is formed. You can also knead the dough in a stand mixer with the dough hook attachment on medium speed for 5 minutes until smooth dough ball is formed.
- Rest. Cover the bowl and let the dough rise until doubled in size, about 1 hour. You can lightly oil the dough ball to prevent sticking.
Now, it's time to shape the rolls.
- Divide dough. Deflate the dough and roll the dough into a log. Use a bench scraper to divide it into 15 equal pieces. Cover the dough with a damp cloth or plastic cling wrap to prevent it from drying.
- Shape. Take one piece of dough at a time and shape into a smooth ball. Use the palms of your hands to flatten each dough, then fold and press all edges into the centre. Turn it over and cup the dough in the palm of your hand, making circular motions until you create a ball. It should take less than 30 seconds to roll each piece into a smooth ball.
- Rest. Arrange the dough balls into a 9x13-inch baking pan, spacing them evenly into 5 rows and 3 columns. Cover the pan loosely with plastic cling wrap and let the rolls rise until almost doubled in size, about 45 minutes.
Finally, bake the rolls.
Bake the sweet potato rolls in a 350F preheated oven for 22-25 minutes until golden brown.
Brush the top with some melted butter (if desired) and let the rolls cool on a wire rack for 15 minutes before serving.
Recipe Variations
- Try a different vegetable. These sweet potato buns are so easy to adapt! Try using pumpkin puree, mashed acorn squash, or pureed carrots instead.
- Sprinkle with seeds. Sprinkle white sesame seeds on top of the rolls just before baking.
- Form burger buns. Instead of dinner rolls, mold the dough into larger bun-sized pieces. They'd be wonderful for burger patties! Be sure to adjust the baking time as needed.
How to Serve
These Sweet Potato Rolls is delicious served on their own, or paired with some of my favorite recipes including:
- White Bean Soup with Kale
- Sunday Pot Roast
- Roast Stuffed Chicken
- Butternut Squash Salad
- Creamy Turkey Orzo Soup
These rolls are amazing with soup. For more ideas, see our 60 Best Soup Recipes.
Recipe Tips and Tricks
- Don't rush. Working with yeast is an art. It's pretty easy, but only if you're patient. Follow the visual cues, like seeing the dough double, instead of focusing on the timer. This is especially true in the winter when your kitchen is likely cooler.
- Use fresh yeast. If you have old yeast in your pantry, it might already be dead. If your yeast doesn't bubble up, start fresh with a new batch.
- Don't kill the yeast. When you're activating the yeast, make sure you use water below 120 degrees F, or the yeast will die. A temperature between 100-110 degrees F is just right.
Storing and Freezing Instructions
How to Store
Store leftover rolls in an airtight container or wrapped in plastic wrap at room temperature. They'll stay fresh for 4-5 days.
How to Reheat
There's nothing like a warm roll! Either microwave your roll for 15-30 seconds or bake them at 350 degrees F for 4-5 minutes until nice and warm.
How to Freeze
Wrap the cooled rolls in several layers of plastic wrap, then store them in a freezer bag or container for up to 3 months. Thaw in the fridge before reheating.
FAQ
These sweet potato rolls are made with an enriched dough. This means it contains a lot of heavy ingredients like cooked sweet potatoes, eggs, milk, and butter, all of which can slow down the yeast from rising. If you rush the rise, you'll end up with dense, heavy rolls. For fluffy rolls, it's really important to monitor how much the dough is growing and be patient, especially with the first rise.
We prefer to use active dry yeast instead of instant yeast for our roll recipes. They are both interchangeable, but instant yeast starts rising immediately. Active dry yeast can take about 20 minutes to really wake up. This is a better pace, especially for home bakers, and we find the dough tastes better when you give it time to rise slowly.
Although there are many different roll recipes out there, there's something so special about potato rolls, especially sweet potato rolls! The added moisture and sweetness from the sweet potatoes gives them a really soft, tender texture that can be hard to achieve in regular rolls. The recipe is much closer to brioche, especially this version that includes milk, eggs, and butter as well. They're a special option that's especially perfect for your Thanksgiving dinner or fall soups!
More Dinner Rolls Recipes
- 50 Best Bread Recipes
- Potato Dinner Rolls
- Parker House Rolls
- Garlic Knots
- Skillet Dinner Rolls
- Easy Small Batch Ciabatta Rolls
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Peppermint Fudge
This Peppermint Fudge is a delicious holiday treat that combines the sweetness of chocolate with the refreshing flavor of peppermint. The crunchy texture of the crushed candies gives this fudge an extra festive feel. It's one of the easiest ways to bring a bit of Christmas cheer into your home while having little goodies you can give away to family and friends. Be sure to make extra because you might not have enough to go around.
Fudge is typically made from chocolate and sweetened condensed milk, but the addition of peppermint extract and crushed candy canes makes this one extra special. Having a piece of this peppermint fudge is like taking a bite out of the festive season itself. The rich, creamy chocolate is the perfect base for the sweet, minty flavor of peppermint, so it's an absolute delight to have after a holiday feast or with a cup of tea. Often served in small, bite-sized squares, it's easy to take one or more of these fudge pieces with you wherever you go. Plus, they're so pretty that you can even put them on display as part of your holiday decorations.
Why You'll Love this Peppermint Fudge
- Super quick and easy to make. If you need a last-minute holiday treat, this peppermint fudge only takes about 30 minutes to prep using three simple ingredients. Plus, you're free to customize the recipe however you'd like by adding different flavors or colors.
- Gorgeous festive treat. This peppermint fudge tastes like Christmas in your mouth. The combination of creamy chocolate and refreshing peppermint makes it look like a winter wonderland, which is sure to get everyone into the holiday spirit. It's perfect to serve during holiday gatherings or just to have around the house during the "ber" months.
- Great holiday gift. Baking for the holidays is a great way to show your love and appreciation, but this no-bake peppermint fudge can be just as special. It makes the perfect present for family and friends, or even co-workers if you're feeling generous. Put some in cute little boxes or just put a plate of these out for your guests to enjoy.
- Make-ahead option. Do you have a holiday dinner party coming up? Or maybe you're just looking for something to keep around the house during the festive season? This peppermint fudge is perfect for busy holiday schedules since it can be made up to two weeks in advance and stored in the fridge until needed.
Ingredient Notes
To make this delicious Peppermint Fudge, you will need the following ingredients (full measurements in recipe card below):
- chocolate chips - chocolate forms the body of the fudge as it cools. I prefer semi-sweet chocolate so the fudge won't be overly sweet. You can also use dark chocolate chips for a deep and slightly bitter flavor, or even white chocolate.
- sweetened condensed milk - makes the fudge creamy while adding extra sweetness.
- butter - use unsalted butter for the best flavor control.
- peppermint extract - this adds an extra layer of mint flavor. You can leave it out if you prefer a slightly more subtle flavor.
- vanilla - adds flavor but is optional.
- candy canes - this adds a festive look, flavor, and crunch. Simply put the candies in a resealable bag and crush them using a mallet or a heavily bottomed glass. You can also use crushed peppermint candies
You will also need measuring cups and spoons, baking pan, cooking spray, parchment paper, mixing bowl, microwave, and silicone spatula.
How to Make the Best Peppermint Fudge
- Prep. Prepare an 8x8-inch square baking pan with cooking spray. Line 2 sheets of parchment paper on all the sides of the pan, leaving an overhang on 2 sides for easy removal.
- Heat ingredients. In a medium saucepan or cooking pot, add the chocolate chips, sweetened condensed milk, and butter. Heat over low heat and fold together with a spatula. Continue to heat the mixture over low heat, stirring and folding with the spatula frequently, until the all of the chocolate chips have fully melted, and the fudge is well-combined, smooth, and thick.
- Add extracts. Add in the peppermint extract and vanilla. Mix and fold them into the fudge until combined.
- Pour. Immediately pour the fudge into the prepared baking pan and quickly smooth it out with a spatula. Top with the crushed candy canes.
- Chill. Transfer to the fridge to set for at least 2 hours, or preferably overnight. When set, remove the fudge from the pan, then slice into 36 pieces.
Recipe Variations
- Make it white. Instead of semi-sweet chocolate chips, use white chocolate for a different look and flavor. Make it more festive by adding a tinge of red or green food coloring and creating a swirl on top.
- Use dark chocolate. Substitute dark chocolate chips for a deep and slightly bitter flavor that complements the sweet peppermint candies.
- Layer fudges. Create a two-tone effect by preparing two fudges, one regular milk chocolate, and one white chocolate. Then, pour one of the mixtures first followed by the other.
- Mix some nuts. For a satisfying crunch, incorporate nuts into the fudge mixture while mixing. Use either chopped almonds, pecans, or walnuts for added flavor and texture. Toasting these nuts beforehand also adds a robust flavor and a crunchier bite.
How to Serve
Enjoy this delicious Peppermint Fudge with a hot holiday beverage or other festive desserts such:
- Non-Alcoholic Homemade Eggnog
- White Hot Chocolate
- Chai Tea Latte
- Gingerbread Cake
- Almond Horns
- Chocolate Spritz Cookies
For more recipe inspiration, see our 30 Best Christmas Dessert Recipes.
Recipe Tips and Tricks
- Use good quality chocolate. Always use chocolate chips that are made from cocoa liquor or butter as they have a richer taste and flavor than those made from vegetable oils.
- Balance the sweetness. With all the sweet ingredients in this recipe, peppermint fudge can sometimes be too sweet. Adjust the sweetness by substituting the chocolate chips with darker ones. The amount of sweetened condensed milk can also be adjusted to your preference.
- Cut with a warm knife. Simply dip a knife in a bowl of hot water before slicing the fudge. Wipe the blade in between cuts to make sure that the edges are even and the fudge doesn't stick to the knife.
- Serve at room temperature. Allow the fudge to warm to room temperature before serving for a creamier and softer treat.
Storing and Freezing Instructions
How to Store
Place the cut peppermint fudge pieces in an airtight container and store in the fridge for up to two weeks.
How to Freeze
Keep the pieces in a freezer bag or container and store in the freezer for up to a month.
More Peppermint Recipes
- 30 Best Christmas Dessert Recipes
- Peppermint Kiss Cookies
- Chocolate Peppermint Christmas Bark
- Peppermint Macarons
- Peppermint Brownies
- Candy Cane Cookies
Tried this recipe?
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Vegetable Biryani
This Vegetable Biryani recipe is one of the most warming and comforting recipes ever! Every bite is full of flavor and so many different textures, making it the ultimate vegetarian side dish. It's easy enough for a busy weeknight, but it's heaven for special occasions or dinner parties. This is pure celebration food - luxurious, decadent, and incredibly delicious.
Although the history of biryani is contested, the name comes from Persian, and it translates to "fried rice." Typically, it is made with meat, but this easy vegetable biryani is naturally vegetarian, making it suitable for any occasion. There are a wide variety of biryani recipes from across Iran, India, and South Asia, but this vegetarian biryani is a combination of several different types. You'll absolutely love it!
Why You'll Love This Vegetable Biryani
- Easy to make. After slicing and preparing the vegetables, gently sautee them in oil and spices until they are tender. Then, add the tomato paste, stock, and dry rice. Let the whole mixture cook until the rice grains are perfectly fluffy and tender, then serve!
- Naturally vegetarian. Unlike traditional biryani recipes that use meat like chicken or lamb, this version is naturally vegetarian with lots of fresh vegetables and vegetable stock. It's suitable for all of your guests, and no one will even miss the meat!
- Loaded with vegetables. Biryani is so much more than just a side dish! There are nine different vegetables in this recipe, not including the tomato paste. It's a fantastic way to sneak in some extra veggies and is suitable for all kinds of special occasions!
Ingredient Notes
To make this delicious Vegetable Biryani, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - you need a little oil, ghee, coconut oil, or butter to sautee the aromatic ingredients.
- aromatics - start with a base of yellow onion, garlic, and ginger for an incredible depth of flavor.
- vegetables - Prepare carrots, a red bell pepper, cauliflower florets, russet potato, frozen green peas, and green beans. Be sure to add them following the instructions in the recipe card for the best texture and color.
- spices - use a mixture of garam masala, chili powder, paprika, turmeric powder, cumin seeds, salt, and black pepper for layers of incredible flavor. Don't skimp on the spices!
- tomato paste - the rich flavor of tomato paste will tie the whole recipe together.
- vegetable stock - use vegetable stock or water to hydrate the rice.
- long grain basmati rice - rinse and drain white basmati rice, which has the perfect fluffy texture for biryani.
You will also need a Dutch oven or large pot and a stirring spoon.
How to Make the Best Vegetable Biryani
- Sauté aromatics. Heat oil in a Dutch oven or large pot over medium-high heat until the hot oil is sizzling hot, about 1-2 minutes. Add onion, garlic and ginger and sauté until fragrant, about 1-2 minutes.
- Add veggies. Add carrots, bell pepper, cauliflower, potato, peas, and green beans and cook until slightly softened, about 5-7 minutes.
- Add seasoning. Stir in all seasonings and tomato paste. Mix well until evenly distributed.
- Add stock and rice. Slowly pour the vegetable stock into the pot and add rice. Stir gently until the rice is evenly distributed in the vegetable mixture.
- Cook. Bring the pot to a boil over medium-high heat. Reduce heat to low and cover the lid. Cook covered until the rice has absorbed all the liquid, about 15-18 minutes
- Rest. Turn off the heat and let it rest for 10 minutes. Serve warm.
Recipe Variations
- Adjust the spices. There are so many ways to make biryani! Some varieties use even more spices like cinnamon stick, bay leaves, star anise, coriander powder, saffron, red chili powder, green cardamom pods, poppy seeds, and more. Try this veg biryani as is, then adapt it to your preferences.
- Instant pot vegetable biryani. Use the sautee function of your instant pot to soften the vegetables. Once you add the rice, set it to high pressure for 6 minutes. Let it release pressure naturally for 5-8 minutes.
- Garnish. This vegetarian biryani tastes amazing with a dollop of plain yogurt and some fresh herbs, like mint leaves or fresh coriander leaves, as well as fresh green chili slices or fried onions.
How to Serve
This Vegetable Biryani is delicious served on its own, or paired with some of my favorite recipes including:
- Indian Butter Chicken
- Persian Style Lamb Chops (Lamb Shashlik)
- Tandoori Chicken Drumsticks
- Persian Lentil Soup
- Tandoori Chicken Skewers
Recipe Tips and Tricks
- Grind fresh spices. You'll get so much more flavor by grinding fresh, aromatic whole spices than the old ground spices from the store.
- Make your own stock. Homemade stock will have so much more flavor than store-bought stock! It's a great way to use up veggie scraps, too.
- Use the right rice. A good biryani requires fluffy, long-grain rice like basmati. Skip the shorter grain varieties, which tend to be starchier.
Storing and Freezing Instructions
How to Store
Store leftover biryani in an airtight container in the fridge for 3-4 days.
How to Reheat
You can either microwave leftover biryani or warm it on the stovetop. To microwave, cover the rice with a damp paper towel and microwave in 30-second increments until hot. Or, you can warm it in a large skillet over low heat with the lid on. Add a splash or two of water to make the rice fluff up.
How to Freeze
Chill the leftovers in the fridge before placing them in the freezer for up to 2-3 months. Thaw in the fridge before reheating.
FAQ
Since vegetarian biryani isn't traditional, you can add a wide variety of vegetables based on your preferences and seasonal availability. This biryani recipe uses a mixture of vegetables, including onions, garlic, ginger, carrots, bell peppers, peas, potatoes, green beans, and more. You'll also need a good cooking oil, lots of fresh biryani spices, vegetable stock, and long-grain basmati rice for the best flavor.
There are several key ingredients to add to your biryani, but without the right rice, you won't get the proper texture and flavor. We recommend using long-grained rice, like white basmati rice, for the best results.
Although some recipes have you cook the rice separately, we prefer to cook the rice with the cooked vegetables and spices/ This ensures that every bite has a ton of flavor, and you get that wonderful golden brown crust that's so delicious.
More Rice Recipes
- 30 Best Rice Recipes
- Broccoli Rice
- Vegetarian Paella
- Pineapple Fried Rice
- Curry Chicken Fried Rice
- Cilantro Lime Rice
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Cheese Fondue
This Swiss Cheese Fondue is a classic for a reason. Traditionally enjoyed in Switzerland during the winter, the warm, melty cheese is the perfect accompaniment for bread, potatoes, and so much more. Make your own pot of fondue for a holiday party, a New Year's celebration, or to celebrate any special occasion.
Transport your guests to a Swiss chalet by melting the best cheeses with white wine and lemon juice in your handy fondue pot! It's quick and easy to make too. Fondue makes a great appetizer before a dinner party, but a fondue dinner is always so much fun. No matter how you serve it, this easy fondue recipe will quickly become the centerpiece of any event!
Why You'll Love This Cheese Fondue
- So easy to make. This classic fondue recipe is incredibly simple to make. Start by adding the wine to your fondue pot, then stir in the flour to create a thick gravy. Add the cheese and let it melt before you season it with lemon, salt, and garlic powder. Once it's all melted together, grab your favorite cheese fondue dippers and go!
- Delicious flavors. Fondue is the national dish of Switzerland, so it's essential to use the best Swiss cheese! The white wine and lemon juice mellow out the cheese's earthy flavor to make it perfectly creamy.
- Warm and cozy. Although you can technically make fondue any time of the year, it's wonderful on a cold night. Serve it on Christmas Eve or New Year's Eve for a wonderfully cozy meal!
Ingredient Notes
To make this delicious cheese fondue, you will need the following ingredients (full measurements in recipe card below):
- swiss cheese - shred your favorite Swiss cheese. You can also use Jarlsberg, Emmental, Appenzeller, or other options.
- gruyère cheese - gruyère has a nutty, creamy flavor that is perfect for a Swiss fondue.
- cornstarch - use corn starch or flour to give the fondue the perfect creamy texture and to avoid clumps.
- garlic powder - a little garlic powder adds an extra savory note that brings the fondue to life.
- dry white wine - choose a dry wine, like sauvignon blanc, to balance the earthy flavor of the Swiss cheeses.
- lemon juice - the tart, bright flavor of lemon juice contrasts the rich cheeses. The citric acid will also help emulsify the cheese for the perfect consistency.
- nutmeg - add nutmeg to taste.
- french bread - cut a fresh French baguette loaf into 1-inch cubes. Serve as is or bake until dry. Sourdough bread or Italian bread work well, too.
You will also need a fondue pot, a spoon, and fondue forks or skewers.
How to Make the Best Cheese Fondue
- Combine cheese. In a mixing bowl, combine cheese, garlic powder and cornstarch. Toss well to coat and set aside.
- Heat. In a medium saucepan or fondue pot, heat wine over medium heat and bring it to a simmer.
- Add cheese. Gradually stir in cheese mixture, one cup at a time. Mix constantly until melted and smooth, about 5 minutes.
- Add seasoning. Once the melted mixture is smooth, stir in lemon juice and nutmeg.
- Serve. Serve the fondue in a fondue pot with cubed french bread.
Recipe Variations
- Use a double boiler. If you don't have a traditional fondue pot, fill a saucepan with 2-3 inches of water, then add a glass or metal bowl on top to make a double boiler. Start over medium heat, but drop the temperature lower if needed.
- Adjust the cheeses. This is a Swiss cheese fondue, but you can easily use different kinds of cheeses. Aged cheddar cheese tastes amazing with gruyère!
- Offer different sides. It's traditional to serve fondue cheese with stale bread, which holds the melty cheese really well. Pair this easy cheese fondue recipe with apple slices, sausages, meatballs, crispy potatoes, and more.
- Use a slow cooker. If you're serving this cheese fondue as an appetizer at a party, keep it warm in a slow cooker.
- Use apple cider. Instead of white wine, use a dry, hard apple cider for a wonderfully light flavor.
How to Serve
This cheese fondue is delicious served on its own, or paired with some of my favorite sides for dipping including:
- Easy Salted Soft Pretzels
- Small Batch Sourdough Bread
- Easy Baked Meatballs
- Roasted Brussels Sprouts
- Roasted Garlic Parmesan Baby Potatoes
Recipe Tips and Tricks
- Keep it warm. It's important to keep your cheese at just the right temperature. If it's too low, the cheese will thicken. If it's too high, the cheese will brown on the side of your fondue pot. Keep the cheese over medium-low heat and drop it lower if needed.
- Gather the right equipment. Make sure you have some skewers or dipping forks to keep the bread cubes and slices of apples from falling into the pot of cheese.
- Don't skip the acids. There's a reason why fondue has both lemon juice and a splash of white wine. The citric acid from the lemon and the tartaric acid from the wine help the cheese stay perfectly smooth and melty.
- Shred the cheese. Did you know that chopped cheese doesn't melt as well as shredded cheese? Grate the cheese first before melting for the best results.
Storing and Freezing Instructions
How to Store
Let your leftover cheese cool to room temperature, then store it in an airtight container in the fridge for 2-3 days.
How to Reheat
Add the leftover cheese to a small pan on the stove and stir in a splash of milk. Let the cheese warm up until it is soft and creamy again.
How to Freeze
Although you can freeze fondue, the cheese will likely become grainy after thawing. It's best to serve it freshly melted or reheated from the fridge.
FAQ
Fondue is a classic Swiss food, and they traditionally use a variety of Swiss cheeses to get the perfect texture and flavor. We recommend using Gruyère, Emmentaler, or Appenzeller for a traditional flavor. Raclette cheese is not traditional, but it's wonderfully melty and would taste amazing in your fondue pot.
No fondue is complete without a variety of dippers, like cubes of crusty bread, soft pretzels, grapes, tomatoes, crispy potatoes, apple slices, sausage, meatballs, crackers, and more.
If you're hosting a fondue night and aren't sure about serving alcohol to children or other groups, don't worry! The alcohol in the wine will cook out by the time the fondue is ready. If you're still unsure about it, you can make a non-alcoholic fondue by using alcohol-free wine or beer.
More Cheesy Dip Recipes
- 20 Best Dip Recipes
- Queso Mexican Cheese Dip
- Baked Ricotta
- Cranberry Baked Brie
- Creamy Artichoke Dip
- Pizza Dip
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Hash Browns
These crispy Hash Browns have a crisp, golden exterior and are soft inside - the defining features of a good hash brown. A hot pan transforms hand-grated potatoes with a simple blend of seasonings into the most delicious homemade hash browns you'll ever have.
Making hashbrowns from scratch are a lot easier to make than you'd think! In no more than 20 minutes, you can create these foolproof hash browns and serve them hot alongside eggs, bacon, and other breakfast favorites. Read until the end for tips to make and serve the perfect hash browns!
Why You'll Love this Hash Brown Recipe
- Simple ingredients. These no-fuss hash browns are made with 4 real ingredients, plus salt and pepper and oil for frying, but deliver excellent flavor and the perfect hash brown crunch. Great for when you're low on groceries but still need satisfying breakfast or snack options!
- Healthier than store-bought. Because these shredded hash browns are homemade using potatoes, cornstarch, and a few simple seasonings, they're better than the typical hash brown or tater tot you would find in the freezer aisle (which tend to have filler ingredients).
- They're freezer friendly. These hash browns are the perfect addition to your freezer stash - they reheat beautifully and are just as crisp and fresh the second time around!
Ingredient Notes
To make these delicious crispy Hash Browns, you will need the following ingredients (full measurements in recipe card below):
- Russet potatoes - Yukon Golds or other low-moisture potatoes can be swapped for the Russets.
- cornstarch - adding a little cornstarch to the hashbrowns helps hold everything together instead of getting mushy when cooked. You can also substitute with all-purpose flour.
- garlic powder - you can also use dried minced garlic, but fresh garlic or canned minced garlic may add too much moisture and prevent the hash browns from getting crisp.
- onion powder - an equal measure of dried minced onion will also work, but it will result in a chunkier texture than using powder.
- salt and pepper
- vegetable oil - olive oil or another oil with a high smoke point and a neutral taste sych as avocado oil will work in place of the vegetable oil. You can also cook them in butter for a richer flavor.
You will also need measuring spoons, a box grater, mixing bowl, and skillet.
How to Make the Best Hash Browns
- Grate potatoes. Using a box grater, grate the peeled potatoes on the the largest holes. Use your hands or a cheese cloth to squeeze out as much of the moisture as you can, then pat dry with a paper towel.
- Combine ingredients. Add the shredded potatoes in a large mixing bowl. Sprinkle with cornstarch, garlic powder, onion powder, salt, and pepper, and toss well to coat.
- Cook hash browns. Heat oil in a large skillet over medium heat until the hot oil sizzles, about 1-2 minutes. Take a handful of the potato mixture at a time with your hands and gently press together into a ball. Place them in batches in the skillet (about 3 per batch) and gently press down into about a disk ¼ to ⅓-inch thick. Cover with a lid and cook without stirring until golden brown on the bottom, about 5 minutes. If it gets too browned too quickly, reduce the heat to medium low.
- Flip. Use a flat spatula to flip the hash brown over. Cook uncovered until golden brown on this side too, about 3-4 minutes. Serve warm.
Recipe Variations
- Loaded hash browns. Instead of serving the hash browns as is, load them up with your favorite baked potato toppings including grated cheddar cheese, sour cream, green onions, and bacon bits.
- Low carb hash browns. Substitute some or all of the shredded potatoes with grated zucchini or grated cauliflower for a low carb option.
- Add veggies. Add in some spinach leaves, sautéed veggies like bell peppers or onions, or to your potato mixture for extra nutrients.
- Make them cheesy. Add in some of your favorite cheese to the potato mixture including shredded cheddar, Parmesan cheese, or feta.
- Sweet potato hash browns. Switch out the potatoes with sweet potatoes for a different flavor.
- Use different seasoning. Change the flavor of these hash browns by experimenting with different seasonings. Try paprika, cumin, or fresh herbs like chives, parsley, or dill.
- Make them spicy. Make spicy hash browns by adding some red pepper flakes, cayenne pepper, or hot sauce to the potato mixture.
How to Serve
Serve these shredded Hash Browns on its own as a snack with ketchup for dipping or as part of your breakfast plate. Some of our favorite breakfast foods to pair with this are:
- Mediterranean Scrambled Eggs
- Avocado Toast with Poached Egg
- The Best Old Fashioned Pancakes
- Huevos Rancheros
- Caprese Frittata
- French Toast
For more recipe inspiration, see our 50 Best Breakfast Ideas.
Recipe Tips and Tricks
- Use a cast iron skillet. If you have a cast iron skillet available, put it to good use with these hash browns! Cast iron is beloved for its ability to maintain even, radiant heat and a natural nonstick finish-perfect for making golden-tan hash browns with a crunchy exterior!
- Batch prep for easy breakfasts. Because these freeze so well and can be reheated straight from frozen, they're perfect for hectic early-morning meals! Make a double batch and freeze them to make weekday mornings a little bit easier.
- Get creative with leftover hash browns. Did you know that even simple hash browns can be incredibly versatile? Use them as the "bread" to build breakfast sandwiches, press them in a waffle iron, or as a dipping vessel for hearty soups and dips. The possibilities are endless!
Storing and Freezing Instructions
How to Store
Allow the hash browns to cool completely before transferring to an airtight container and refrigerating them for up to 5 days.
How to Reheat
Reheat on the stovetop over medium-high heat until heated through and crisp or in the air fryer at 400℉ for 15 minutes.
How to Freeze
Place leftover hashbrowns on a lined baking sheet and freeze uncovered for 1 hour or until solid, then transfer to a freezer-safe container or Ziploc bag. Freeze for up to 3 months.
More Potato Recipes
- 40 Best Potato Recipes
- Breakfast Potatoes
- Mashed Potato Cakes
- Potato Stacks
- Baked Potato Wedges
- Mashed Potato Casserole
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Pistachio Cookies
These Pistachio Cookies are the perfect little bites! They're made with real ground pistachios suspended in a buttery, crumbly cookie dough, which melts in your mouth. The powdered sugar makes them stand out on any cookie tray and gives the shortbread-like interior a little extra sweetness. Even better, this is also a no-chill recipe, so you can have perfectly baked cookies ready in just minutes!
There's something so special about pistachios. They have a wonderful flavor and nutty aroma that's quite different from other nuts, and that green color is so striking. This Italian-style pistachio cookie recipe is the perfect way to celebrate them. Honestly, they're great any time of the year, but the green color makes them absolutely perfect for Christmas or St. Patrick's Day too. They're lovely to include on a holiday cookie tray or to serve with some hot coffee at your next brunch.
Why You'll Love These Pistachio Cookies
- Deliciously nutty flavor. These Italian pistachio cookies are made with ground pistachios, but then we also add a splash of almond extract to play up that delicate nutty flavor. They're the perfect treat for pistachio lovers!
- Quick and easy to make. This easy cookie recipe comes together really quickly! The longest part will be waiting for your butter to come to room temperature. You don't even have to chill the dough, so you can bake a batch of these delicious cookies right away!
- Tender, buttery texture. These cookies are much more like shortbread than regular chocolate chip cookies. They have a wonderful bite and delicately soft texture that dissolves in your mouth, melting into a sweet, buttery pistachio flavor. They're just wonderful! I dare you to eat just one.
Ingredient Notes
To make these delicious Pistachio Cookies, you will need the following ingredients (full measurements in recipe card below):
- pistachios - use raw pistachios. You can use salted or unsalted ones - whatever you prefer. Make sure they are fully cleaned to remove any shells.
- butter - use unsalted butter softened to room temperature.
- confectioners' sugar - you'll use the powdered sugar to sweeten the cookie dough and to roll the cookie dough balls before baking.
- extracts - use a mixture of almond extract and vanilla extract for a rich, nutty flavor.
- green gel food coloring - this plays up the pistachio color and makes it easy for people to tell what's inside. You can leave it out if you prefer but the cookies will not be the same green color.
- all-purpose flour - this is the base of the cookie dough.
You will also need measuring cups and spoons, half sheet baking tray, silicone baking mat or parchment paper, food processor or blender, large bowl, electric mixer, small cookie scoop, and a wire rack.
How to Make the Best Pistachio Cookies
- Crush pistachios. Add the pistachios to a food processor or blender and pulse mix until they are ground finely. Set aside.
- Cream butter and sugar. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and ½ cup sugar on medium speed until light and fluffy, about 2 minutes.
- Add pistachios. Add crushed pistachios, almond extract, vanilla, and food coloring. Beat on low until incorporated.
- Add flour. Add flour and beat until just combined.
- Scoop. Use a small cookie scoop to scoop out 1 tablespoon of cookie dough. Use your hands to roll it into a ball.
- Coat cookies. Dip the cookie balls in confectioners' sugar and roll to coat. Place the cookie balls a parchment lined baking sheet, spaced about 2 inches apart.
- Bake. Bake in a 350F preheated oven for 13 to 15 minutes, until edges just start to brown. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely.
Recipe Variations
- Make chocolate chip pistachio cookies. If you want even more crunch, finely chop some dark chocolate chunks or white chocolate chips to fold into the cookie dough.
- Roll in pistachio pieces. Instead of rolling the cookie dough in powdered sugar, try rolling the dough balls in crushed pistachios. Be sure not to burn them!
- Add zest. To add more flavor without affecting the texture of the cookies, add a little zest! Fresh lemon zest or orange zest would taste amazing with the pistachios.
- Try a different nut. Of course, this recipe is meant for pistachios, but you could easily substitute walnuts, hazelnuts, or almonds instead. Just be sure to ditch the green coloring!
How to Serve
These Pistachio Cookies are delicious served on their own, or paired with some of my favorite cookie recipes including:
- Chocolate Crinkle Cookies
- Italian Christmas Cookies (Ricotta Cookies)
- Italian Rainbow Cookies
- Lemon Drop Cookies (Anginetti)
- Italian Easter Cookies
For more cookie inspiration, see our 50 Best Cookie Recipes.
Recipe Tips and Tricks
- Cream the butter properly. Since these cookies are more like shortbread, it's really important to get the butter and sugar mixture light and fluffy. The butter mixture should become pale and about 3 times as large as when you started. Don't rush!
- Use powdered sugar. The buttery, crumbly texture comes from powdered sugar. Neither granulated sugar or brown sugar will not have the same texture or flavor.
- Don't overmix. After you add the pistachios, extracts, and food coloring, mix as little as possible. Make sure the ingredients are incorporated, then stop. Otherwise, you may overwork the dough and get a dense, firm texture.
Storing and Freezing Instructions
How to Store
Store leftover cookies in an airtight container at room temperature for approximately 1 week or refrigerate them for 2-3 weeks. Be sure to choose an airtight container, as the powdered sugar will become clumpy and hard if there is any moisture.
How to Freeze
Freezing Baked Cookies
Your freezer is your friend when it comes to these cookies! Freeze the baked cookies in a freezer-safe container for up to 3 months and thaw them in the fridge or on the counter.
Freezing Cookie Dough Balls
You can also freeze the unbaked dough balls to bake later. Just place the cookie balls (uncoated in sugar) on a parchment paper lined baking sheet. Freeze for 1-2 hours until hard, then transfer to an airtight container or freezer bag. Let the cookie balls thaw in the fridge overnight, then roll them in powdered sugar just before baking.
FAQ
Absolutely! Pistachios are a wonderful ingredient to add to your bakes, whether you're making these buttery Italian cookies, Cranberry Pistachio Biscotti, Pistachio Macarons, Persian Chickpea Cookies with Pistachio, pistachio ice cream, and so much more! You can even use pistachio flour instead of almond flour to add that nutty flavor to special cakes, pastries, and fillings. Get yourself a bag of pistachios and have fun with them!
Although you can use either, I prefer to use raw pistachios. They seem to add even more of a green color and a wonderful flavor. Plus, they'll toast in the oven. If you use toasted nuts, they could become overbaked and turn bitter. That doesn't happen often, so it's really up to you! You can also use unsalted pistachios instead of salted, but you may want to add a pinch of sea salt to compensate for the change in flavor.
There are so many great recipes for pistachio cookies out there, and they're all slightly different! These pistachio cookies are similar to Italian wedding cookies, so they're rolled in powdered sugar. This adds a little sweetness to balance the buttery cookies on the inside, and it gives them a really fun appearance. You can roll the balls and cook them without the powdered sugar, but they won't have the same sweetness, flavor, or final texture.
More Pistachio Recipes
- Pistachio Macarons
- Sohan (Persian Pistachio Brittle)
- Cranberry Pistachio Biscotti
- Chocolate Thumbprint Cookies
- Persian Love Cake
- Pistachio-Crusted Salmon
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Chocolate Spritz Cookies
Chocolate Spritz Cookies are a rich and indulgent twist on the classic buttery spritz cookies. These melt-in-your-mouth chocolate cookies are shaped into different beautiful festive designs and can be dipped in extra chocolate or topped with colorful sprinkles for an extra sweet touch. This easy recipe is the perfect way to share the holiday spirit with friends and family without spending too much time baking.
A good spritz cookie starts by mixing just a handful of ingredients into a thick, buttery dough. The addition of cocoa powder creates a contrast of chocolatey richness while spices like cinnamon, cloves, ginger, and nutmeg provide warm and comforting flavors. Plus, it's so fun to create holiday shapes using a cookie press. This recipe is guaranteed to complete your holiday table, and I'm sure everyone won't be able to stop grabbing a piece or two!
Why You'll Love this Chocolate Spritz Cookie Recipe
- Easy and fun to make. This recipe is pretty straightforward, so anybody can make these chocolate cookies. Shaping them into different designs is also a great way for kids to get involved in the process. You can all watch the cookies as they bake in the oven and enjoy them together as soon as they're cooled.
- Customizable. Get creative and experiment with different shapes, flavors, and decorations. A cookie press comes with an assortment of attachments to make different cookie shapes. You can even use a pastry bag with different tips for more complex designs. Other great flavors you can use are orange and coffee, while toppings like marshmallows and nuts will add extra flavor and texture.
- Great for any occasion. From holidays to everyday snacking, everyone is always down for a delightful cookie treat. These chocolate spritz cookies are the perfect snack or dessert with that luscious and decadent cocoa taste that no one's ever going to resist.
- Ideal for gifting. These chocolate butter cookies look so beautiful and taste amazing, so they're absolutely perfect for giving as gifts during the holidays. Put them in festive tins or jars and give them away to your friends, family, and colleagues.
Ingredient Notes
To make this delicious Chocolate Spritz Cookies, you will need the following ingredients (full measurements in recipe card below):
- butter - gives the dough a rich buttery flavor and smooth consistency that's needed for perfect shaping.
- granulated sugar - for a nice cookie spread during baking. I prefer using white granulated sugar with a clean sweet taste.
- salt - a little amount balances the sweetness from sugar.
- vanilla extract - enhances the overall flavor.
- flour - I use all-purpose flour for light yet crisp cookies. You can partially replace this with cake or bread flour for a slightly chewier cookie.
- cocoa powder - I prefer using light cocoa powder for a nice brown color.
- chocolate - Use semi-sweet dark chocolate to coat the cookies (optional).
- sprinkles - completely optional but it will add a festive touch to your cookies.
Baking Equipment and Tools
You will also need the following baking tools and equipment:
- measuring cups and spoons
- mixing bowls
- stand mixer or hand mixer
- large baking sheet
- wire cooling rack
- cookie press
How to Make the Best Chocolate Spritz Cookies
First, make the chocolate cookies.
- Prep. Preheat oven to 350 F. Line a large baking sheet with a silicone baking mat (no parchment paper) or use a non-stick baking sheet without a liner. You can prepare 2-3 baking sheets or bake in batches using one baking sheet.
- Cream butter and sugar. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
- Add wet ingredients. Add salt, egg, and vanilla almond extract and beat until incorporated.
- Add dry ingredients. In another bowl, whisk together the flour and cocoa powder. Gradually add them to the wet ingredients and beat on low speed until combined.
- Press cookies. Transfer the dough into a cookie press and fit it with the pattern that you like. Press the cookies into the lined baking sheet placed 2 inches apart. Add sprinkles on top, if desired.
- Bake. Bake for 7-9 minutes, until the edges and bottoms of the cookies are light golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Decorate the cookies.
- Melt chocolate. Melt the chocolate in a double boiler on the stove or in the microwave.
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: Place the medium heatproof bowl of chocolate into the microwave and microwave in 30 second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until smooth.
- Coat cookies. Dip the cooled cookies into the melted chocolate. You can dip them fully, dip them halfway, or use a spoon to drizzle the chocolate in a drizzle pattern.
- Add sprinkles. Add sprinkles while the chocolate is wet, if using.
- Rest. Place the cookies on a lined cookie sheet and let it sit until the chocolate is set and hard. You can place the cookies in the fridge to speed up the process.
Recipe Variations
- Add nuts. Mix finely chopped walnuts, pecans, or almonds into the cookie dough for a delightful crunch, or sprinkle some of the nuts on top of the melted chocolate before it hardens.
- Mocha flavor. Add finely ground espresso or coffee powder to the cookie dough for a delicious mocha flavor. Coffee lovers will certainly enjoy the added coffee aroma and flavor to their cookies.
- Swirl with fruit jams. Create a swirl by adding some fruit jams, like blueberry, raspberry, or strawberry, into the cookie dough. Combining fruits and chocolate creates a contrasting fruity and decadent flavor that's definitely worth the try.
- Opt for white chocolate. Instead of milk or dark chocolate, dip cooled chocolate spritz cookies in melted white chocolate and top with crushed candy canes for a pop of color.
How to Serve
Enjoy these delicious Chocolate Spritz Cookies alongside a cup of hot or cold beverage such as:
They are also perfect in a Holiday Cookie Box along with some other classic Christmas cookies including:
- Christmas Shortbread Cookie Bites
- Peppermint Snowball Cookies
- Christmas Sugar Cookies with Royal Icing
- Candy Cane Cookies
- Butter Cookies
- Soft and Chewy Ginger Cookies
For more recipes, see our 30 Best Christmas Cookies.
Recipe Tips and Tricks
- Use softened butter. Creaming with fully melted butter will make your dough frothy and greasy while using solid butter can make it crumbly. You definitely don't want to mess up a whole batch of cookies!
- Don't overmix. Your cookies will be tough when you overwork the dough. Mix the ingredients just until everything is well incorporated.
- Chill dough. As the dough heats up while shaping, you could end up in a sticky situation, thus making shapes with a cookie press trickier. Place the dough in the fridge and wait 15-30 minutes until it becomes firm but soft enough to create different fun shapes again.
- Chill the pan. An easier alternative for when you find that the cookie dough is not sticking to the pan after trying to press out the cookies, chill the pan in the fridge for 5 minutes. It will help a lot.
Storing and Freezing Instructions
How to Store
Once cooled, these chocolate-covered cookies can last for up to a week if stored in an airtight container. Keep them away from direct sunlight and heat sources to maintain their structure and flavor.
How to Reheat
If you want your cookies warm, reheat them in the oven at 250°F for about 2 to 3 minutes. You can also microwave them in 15 to 20-second intervals.
How to Freeze
The cooled cookies can be frozen for up to a month. Place them on a baking sheet lined with parchment paper, and transfer to a freezer-safe container or freezer bag once frozen. Let the cookies thaw at room temperature and serve.
More Chocolate Cookie Recipes
- 50 Best Cookie Recipes
- Brownie Cookies
- Chocolate Thumbprint Cookies
- Chocolate Whoopie Pies
- Hot Chocolate Cookies
- Double Chocolate Chip Cookies
Tried this recipe?
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White Chocolate Peppermint Cookies
Sweet and chewy with little pops of candy canes, these White Chocolate Peppermint Cookies taste like Christmas in cookie form! They're a fun seasonal twist on chocolate chip cookies and look amazing on holiday cookie trays with the little candy cane bits peeking out. Make a batch of these white chocolate candy cane cookies for your holiday party or cookie exchange!
These peppermint white chocolate chip cookies are one of my all-time favorite Christmas cookies. They have a wonderfully chewy, buttery texture but the white chocolate chips and crushed candy canes give them a festive, wintery flavor. They're really easy to make, too, even for beginners!
Why You'll Love These White Chocolate Peppermint Cookies
- Classic holiday flavor. The peppermint pieces in these white chocolate peppermint cookies will remind you of eating candy canes as a kid. These festive cookies taste like the holidays in every bite!
- So easy to make. This easy recipe requires no chilling and is practically made in one bowl. After creaming the butter and sugar together, mix in the remaining ingredients, scoop out the cookie dough balls, and bake! They're that easy to make. Perfect for a last minute sugar craving too!
- Great for entertaining. If you're participating in a holiday gift exchange or hosting a Christmas party, these colorful white chocolate cookies always stand out. You can even dip them in extra chocolate and sprinkle them with peppermint candies for extra flair! Make sure to include them in your Holiday Cookie Box this year.
Ingredient Notes
To make this delicious white chocolate peppermint cookies, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - this is the perfect go-to flour for baking Christmas cookies.
- baking powder + baking soda - gives the sugar cookie dough the perfect puffy texture.
- salt - the salt will activate the baking soda and highlight the flavors in these delicious cookies.
- butter - only use softened room temperature butter. Unsalted butter is best for cookie recipes.
- sugar - you will need both white sugar and light brown sugar in this recipe. They add sweetness without taking away from the peppermint flavor.
- egg - let the egg come to room temperature before baking.
- vanilla extract - this adds a delicious vanilla aroma that works wonderfully with the white chocolate.
- peppermint extract - this adds an extra minty flavor to these cookies. You can leave it out if you cannot get your hands on some.
- white chocolate chips - choose your favorite white chocolate chips or cut a white chocolate bar into chunks. Save extra for topping before baking.
- peppermint candies - crush peppermint candies or candy canes for a pop of mint flavor that takes these holiday cookies over the top. You may also want to save some for the cookie tops too.
Baking Equipment
You will also need the following baking tools and equipment:
- half sheet baking tray
- silicone baking mat (or parchment paper)
- large mixing bowl
- hand mixer (or stand mixer)
- medium cookie scoop
- wire cooling rack
How to Make the Best White Chocolate Peppermint Cookies
- Combine dry ingredients. In a medium to large sized mixing bowl, add in flour, baking soda, baking powder, and salt. Whisk well to combine, then set aside.
- Cream butter and sugars. In a large mixing bowl, use a hand mixer or stand mixer to cream together butter, white sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add remaining ingredients. Add in egg, vanilla, and peppermint extract and beat again until smooth and fluffy.
- Add dry ingredients. Add in the flour mixture, then beat together until well combined. Fold in the white chocolate chips and crushed candy canes until well-dispersed.
- Scoop. Line a large half sheet baking tray with a silicone baking mat or parchment paper. Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough onto the prepared baking sheet. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6 on a large cookie sheet). Press in extra chocolate chips and candies on the top.
- Bake. Bake (in batches) in a 350F preheated oven for 10-12 minutes, until edges just start to brown. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely. Repeat baking in batches with remaining cookies.
Recipe Variations
- Dip and sprinkle. After baking, dip one-half of the cooled cookies in melted white chocolate and sprinkle them with extra peppermint candy pieces. You can also do a drizzle of white chocolate if you prefer!
- Use dark chocolate. Prefer bold flavors? Replace the white chocolate with dark chocolate chips.
- Crush up peppermint bark. Instead of adding white chocolate chips and candy cane pieces to this white chocolate peppermint cookies recipe, crush your favorite holiday bark and use that instead!
How to Serve
These white chocolate peppermint cookies are delicious served on their own as a treat after dinner, or include them in a holiday cookie spread with some of our favorite holiday cookies including:
- Christmas Sugar Cookies with Royal Icing
- Italian Christmas Cookies (Ricotta Cookies)
- Christmas Shortbread Cookie Bites
- Candy Cane Cookies
- Peanut Butter Cup Cookies
- Red Velvet Whoopie Pies
Deck out your Christmas cookie tray with any of our 30 Best Christmas Cookies.
Recipe Tips and Tricks
- Spoon and level. Instead of scooping the flour directly into your measuring cup, scoop it with a spoon instead. Once the cup is full, use the edge of the spoon handle or a knife to level it off. This will make sure you don't add too much flour, which can make the cookies dry.
- Use softened butter. It's very important to use fully softened butter if you want tender, chewy cookies. If the butter is starting to melt, though, it is too soft and should be refrigerated to firm up slightly.
- Crush the candies. There are two main ways to crush your own candy canes for this easy cookie recipe. The first option is to place the candies in a bag and hit them with a rolling pin until they break into pieces. You can also add the candies to your food processor and pulse them until they break apart. Choose whichever method works for you.
Storing and Freezing Instructions
How to Store
Store leftover cookies in an airtight container at room temperature for approximately one week. They can also be refrigerated for up to 1 month.
How to Freeze
For long-term storage, freeze baked cookies in an airtight container for 2-3 months. Thaw the cookies at room temperature before serving. You can also freeze the cookie dough for several months. Scoop out the cookie balls, then place on a parchment lined baking sheet and freeze for 1-2 hours until hard. Transfer to a freezer bag and store for up to 3 months. Thaw the cookie dough balls in the fridge before baking.
FAQ
If you want to add a mint flavor to your next batch of cookies, there are two popular methods. The first one is to use peppermint extract, which adds a mint flavor directly to the cookie dough. This is great for dark chocolate mint cookies, but the mint can easily taste like toothpaste if you use too much. My favorite method is to use crushed candy canes or peppermint candies. They break very easily (just crush them in a plastic bag with a rolling pin), keep the mint flavor from becoming overpowering, and the iconic red and white colors tell everyone exactly what's inside.
Yes! Freezing cookies is a great way to preserve them for later, especially if you only want to bake once during the holiday season. Let the cookies cool to room temperature, then store them in a freezer-safe bag or container for 2-3 months. You can even freeze cookie dough! Just let it thaw in the fridge before baking like normal.
Although waiting for butter to soften can be a pain when you're in a rush, it's worth the patience. Softened butter whips up wonderfully, and all that extra air creates a tender, fluffy texture you just can't get with cold butter.
More Peppermint Recipes
- Peppermint Kiss Cookies
- Peppermint Macarons
- Peppermint Snowball Cookies
- Easy Peppermint Hot Chocolate
- Peppermint Brownies
- Chocolate Peppermint Christmas Bark
Tried this recipe?
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Peanut Butter Balls
Soft, sweet, and creamy, these Peanut Butter Balls are perfect as bite-sized treats for the holidays or any day you need a little pick-me-up. These no bake treats are made with just a handful of ingredients that are shaped into small balls and coated with a layer of rich chocolate that adds a luscious finish and takes them over the top.
Peanut butter truffles have a light and creamy texture that comes from creaming butter, peanut butter, and powdered sugar together. Add some graham crackers to this mixture, and you get a delightful crumbly texture that tastes like peanut butter cups. The truffles are then rolled into small balls and coated in melted chocolate, which not only adds another layer of sweetness but also creates a decadent shell that gives them a nice crunch with every bite. The best part? No need for an oven to make any part of this recipe - just some mixing, rolling, and melting to whip up these tasty treats.
Why You'll Love these Peanut Butter Balls
- Quick and easy. Prepped in just 30 minutes, these no-bake treats are the perfect solution for last-minute cravings. All you have to do is mix the ingredients together, form bite-sized balls, dip in melted chocolate, and chill in the fridge until ready to enjoy.
- A classic flavor combo. Peanut butter with chocolate is such a good combination that never gets old, and these truffles deliver every time. The peanut butter adds a nutty, salty flavor while the chocolate brings in a sweet and rich finish, making an irresistible mix that won't make it far in the kitchen. They taste like Reese's peanut butter cups, but better!
- Great for any occasion. The least time-consuming and most convenient way to treat your guests, these peanut butter truffles are great for parties, holidays, or just because. And they're so easy to customize by adding different mix-ins such as chopped nuts, mini marshmallows, and sprinkles.
- Perfect for gifting. As indulgent as they look, these small treats are some of the most impressive homemade goodies you can make. Package these peanut butter balls in small, pretty boxes and tie with a ribbon for a unique and thoughtful gift.
Ingredient Notes
To make these delicious Peanut Butter Balls, you will need the following ingredients (full measurements in recipe card below):
- butter - the base that adds a rich, creamy texture and flavor. Use unsalted for better control.
- peanut butter - use creamy peanut butter for a better texture. Natural peanut butter tend to be too runny, which might not give the truffles enough structure.
- graham crackers - add an extra layer of texture that makes these truffles like peanut butter cups.
- confectioners' sugar - gives the truffles added sweetness while keeping the mixture smooth.
- vanilla extract - for that nice vanilla flavor and aroma.
- chocolate - use pure baking chocolate bars or chips for dipping. You can choose either milk chocolate for a creamy taste or dark for a bittersweet flavor. In fact, any kind of chocolate works including semi-sweet chocolate or white chocolate.
- coconut oil - makes it easier to dip the peanut butter balls into the melted chocolate, leaving a shiny chocolate coating on them. You can also use other kinds of vegetable oil.
You will also need measuring cups and spoons, large mixing bowl, hand mixer or stand mixer, baking pan, and saucepan or microwave.
How to Make the Best Peanut Butter Balls
- Cream butter. In a large mixing bowl, use a hand mixer or stand mixer to cream the butter until smooth and creamy, about 1-2 minutes.
- Add peanut butter. Add the peanut butter and beat to incorporate for about 1 minute.
- Add remaining ingredients. Add in graham crackers, confectioners' sugar, and vanilla extract and beat on low until combined, about 1 minute. The dough will be crumbly.
- Shape into balls. Take 1 tablespoon of dough and shape it into a ball. If you are finding the dough too dry and crumbly to do this, then beat in 1-2 tablespoons of water on low speed until combined. It should now be easier to work with but should still be soft and crumbly.
- Chill. Transfer the balls to large half sheet baking pan lined with parchment paper. Allow them to set and harden in the refrigerator for 1 hour.
- Melt chocolate. Once set, you are ready to melt the chocolate. Melt the chocolate either on the stove or in the microwave:
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate chips with vegetable oil on the mouth of the pot. Make sure that there is a gap of a few inches between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: The second way to melt chocolate (and an easier way) is in the microwave. Place the chocolate and vegetable oil into a microwave-safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
- Coat with chocolate. Use a fork to carefully dip each chilled egg into melted chocolate. Tap the edge of the bowl to remove any excess chocolate and place the coated eggs back onto the lined baking sheet. You can also use a spoon to help coat the eggs with chocolate.
- Set. Transfer the coated eggs back to the fridge to slightly set for 5 minutes. Then use any excess melted chocolate and drizzle over the balls in a diagonal motion to add texture. Place back into the fridge to set completely, about 30 minutes.
Recipe Variations
- Use crunchy peanut butter. If you like a bit of crunch in your treats, use crunchy peanut butter instead of the smooth version. You can also use a combination for a balanced texture.
- Add some mix-ins. Get creative and mix some crushed pretzels, chopped nuts, dried fruits, and chocolate chips into your dough.
- Roll in shredded coconut. Give these truffles a tropical twist by rolling them in shredded coconut after dipping in chocolate. So good!
How to Serve
Serve these delicious Peanut Butter Balls as a special treat after your next holiday party or any dinner party, along with other desserts such as:
- Chocolate Covered Oreos
- Gingerbread Cake
- Monster Cookies
- Classic New York Cheesecake
- Chocolate Whoopie Pies
- Oreo Brownies
For more recipe inspiration, see our 50 Easy Baking Recipes.
Recipe Tips and Tricks
- Use softened butter. Softened butter will create a smooth mixture of peanut butter and powdered sugar, making it easier to shape into balls. If you use melted butter, the truffles may not hold their structure as well.
- Add water. If your mixture is too dry to form into balls, add a little bit of water and beat on low speed until it becomes soft enough to work with.
- Use a fork. To avoid getting chocolate all over your hands, use a fork to dip the balls in melted chocolate, and then tap the fork on the side of the bowl to let any excess chocolate drip off.
Storing and Freezing Instructions
How to Store
Place the leftover peanut butter truffles in an airtight container and store in the fridge for up to 2 weeks.
How to Freeze
Place leftover peanut butter balls on a lined baking sheet and keep in the freezer for about an hour until hard. Then transfer to a freezer-safe container or freezer bag and freeze for up to 3 months. Allow the truffles to thaw overnight in the fridge before serving.
More Peanut Butter Recipes
- Peanut Butter Cup Cookies
- Soft and Chewy Peanut Butter Cookies
- Peanut Butter Blossoms
- Peanut Butter Thumbprint Cookies
- Chewy Peanut Butter Granola Bars
- Chocolate Chunk Peanut Butter Cookies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Red Velvet Whoopie Pies
These fluffy Red Velvet Whoopie Pies are like mini cupcakes in sandwich form. Two soft and moist cake-like cookies are filled with a decadent cream cheese frosting in the middle for a delightful take on the classic whoopie pies. These little red treats are so easy to make that you'll be tempted to whip up a batch any chance you get!
Red velvet is a classic flavor for cakes and cupcakes, but it's also fantastic when used to make whoopie pies. The deep red color gives these little dessert sandwiches an extra special flair, and the cream cheese frosting filling adds a delicious tanginess that's absolutely irresistible with red velvet. They're also pretty convenient to eat on the go, making them a perfect party treat, whether you're serving them at family dinners, birthdays, holiday gatherings, or just indulging in a sweet snack for yourself.
Why You'll Love this Red Velvet Whoopie Pie Recipe
- Quick and easy. At first glance, these red velvet whoopie pies might look like they took a lot of effort to make, but they're surprisingly simple to put together! Just a little over 30 minutes to prep, bake, and assemble, and you're at the finish line.
- Rich and flavorful. It's impossible not to love the combination of soft and fluffy red velvet cookies stuffed with a creamy cream cheese frosting. The cookies are rich and moist, while the cream cheese filling adds a nice tang that's so satisfying to munch on.
- Eye-catching. Two vibrant red velvet cookies held together by a white creamy filling are the perfect contrast of colors. You won't be able to resist taking a bite (or two) just by looking at these whoopie pies!
- Perfect for all occasions. Whether you're hosting a birthday party, an afternoon tea, or a holiday celebration, these whoopie pies are the ones you'll want to make. They're also great for Valentine's and Christmas as they match perfectly with the vibe. So much better than cupcakes but way easier to make!
Ingredient Notes
To make these delicious Red Velvet Whoopie Pies, you will need the following ingredients (full measurements in recipe card below):
- white sugar - also known as granulated sugar.
- sour cream - gives the cookies a slightly tangy taste and a smooth consistency.
- vegetable oil - use a mild flavored oil like avocado oil or grapeseed oil.
- egg - warmed to room temperature for easier mixing.
- vanilla extract - use pure vanilla extract or use the same amount of vanilla bean paste for a slight flavor boost.
- red food coloring - I use gel-type food coloring to avoid adding too much liquid to the batter. It also has more intense colors.
- all-purpose flour - works well with many goodies like these whoopie pies. It gives you the same results every time, but you can try substituting some with cake flour for a lighter and more delicate texture.
- cocoa powder - I prefer unsweetened natural cocoa for a mild and light flavor. If you prefer a richer whoopie pies, you can use a Dutch-processed variant.
- baking powder - makes the pies light and fluffy.
- salt - enhances all the flavors.
Cream Cheese Filling Ingredients
- cream cheese - forms the base of this rich and creamy filling. It also helps all the ingredients bind together.
- butter - use unsalted butter to highlight the sweet and creamy flavor of the filling.
- confectioners' sugar - makes for a smoother texture.
- vanilla - rounds up all the flavors in the filling.
You will also need measuring cups and spoons, baking sheets, large mixing bowl, whisk, spatula, small cookie scoop or piping bag, and hand mixer.
How to Make the Best Red Velvet Whoopie Pies
First, make the whoopie pies.
- Preheat oven. Preheat the oven to 350°F. Prepare 3 large baking sheets with parchment paper or a silicone baking mat (or prepare just one if working in batches).
- Combine wet ingredients. In a large mixing bowl, add the white sugar, sour cream, vegetable oil, egg, vanilla, and 1 teaspoon red gel food coloring. Whisk until very smooth. If the color is not a deep red color, add up to a teaspoon more food coloring as necessary.
- Sift dry ingredients. In a separate large mixing bowl, add flour, sifted cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- Mix all ingredients. Using a spatula, fold the dry ingredients into the wet ingredients. Mix only until everything is just incorporated and smooth, but ensure not to overmix.
- Scoop batter. Using a small cookie scoop or a piping bag, scoop or pipe little mounds of batter (about one tablespoonful) onto the prepared baking sheets, ensuring there is about 2 inches of space between each. You should fit about 12 cookies per sheet.
- Bake. Place the baking sheets into the oven and bake for 10-11 minutes. When done, the cookies should have a springy top, and a toothpick should come out clean. Allow to cool completely before filling.
Now, make the cream cheese filling.
- Beat cream cheese. Place the softened cream cheese in a large mixing bowl. Use an electric mixer and beat on high until creamy and smooth, about 1 minute.
- Mix other ingredients. Add in the confectioners' sugar and vanilla. Beat again until well integrated and fluffy, about 2 minutes.
- Fill cookies. Add the filling to a piping bag with a large round tip. Pipe the filling onto half of the cookies. Top each filled cookie with another cookie.
Recipe Variations
- Design with sprinkles. Add a festive touch to the filled pies by rolling the sides in brightly colored sprinkles.
- Add fruit bits. Cream cheese tastes so good when paired with fresh fruits like strawberries, raspberries, and blueberries. Fold in some chopped fruit into the filling for a sweet and refreshing taste.
- Coffee-flavored. Create a mocha red velvet cookie by adding a few teaspoons of instant coffee or espresso powder to the batter. The subtle coffee flavor complements the chocolate and cream cheese filling, making it much more flavorful!
- Add marshmallows. Make your whoopie pies more interesting by adding mini marshmallows in the filling for a gooey center and added sweetness that pairs well with cream cheese. You can even make a marshmallow filling instead like in our Chocolate Whoopie Pies.
How to Serve
Enjoy these delicious Red Velvet Whoopie Pies on their own as a sweet snack or dessert. Serve them at your next party with a warm drink like:
- White Hot Chocolate
- Pumpkin Spice Latte
- Golden Milk Turmeric Latte
- Chai Tea Latte
- Slow Cooker Apple Cider
Recipe Tips and Tricks
- Sift dry ingredients. Make the batter less lumpy and easy to mix by sifting the dry ingredients. Everyone wants a soft whoopie pie, and doing this step helps avoid overmixing, which can make them tough to chew.
- Check for doneness. The red velvet whoopie pies should be soft and slightly springy when baked correctly. Check the pies once in a while in the oven to avoid drying them out.
- Adjust the filling texture. Make the cream cheese filling softer or stiffer by adjusting the ingredients. Add more sugar if you prefer a stiff cream, or incorporate more butter if you want it soft and velvety. I find the ratio in this recipe the sweet spot for a balanced consistency.
Storing and Freezing Instructions
How to Store
Keep the cooled red whoopie pies in an airtight container and store in the fridge for up to 5 days. You can serve cold or bring it down to room temperature when serving.
How to Freeze
Place the leftover whoopie pies in a freezer-safe container or freezer bag and store in the freezer for up to a month.
More Dessert Recipes
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Palmiers
Palmiers are light, crunchy, swirled treats you can easily make in under 30 minutes. With a buttery puff pastry covered in sweet caramelized sugar, these cookies have a delightful balance of flavor and texture in every bite. They're buttery, crispy, flaky, and sweet. It's made with only two ingredients, so I'm pretty sure it's the easiest cookie recipe you'll ever make!
Also known as elephant ear cookies, palmier cookies are a classic French pastry that looks like a palm leaf ("palmier" means palm tree in French). The uniquely shaped cookies are formed by folding the puff pastry dough multiple times, rolling with coarse sugar, and then baking until crispy. The result is a golden brown treat with a delicate, flaky interior and a sweet glossy coating that makes it so irresistible to snack on. Not to mention, it has a very rich and buttery flavor that's perfect with a cup of coffee or tea for an after-dinner treat. Since these sweets use ready-made puff pastry, they're incredibly easy to make at home even if you're not a pro baker.
Why You'll Love this Palmier Cookie Recipe
- Extremely easy to make. These cookies might have a complicated shape, but they're really easy to make. The puff pastry is pre-made to make your life easier, and you can add as much sugar as you want to get the perfect sweetness level. Plus, it only takes less than 15 minutes to bake.
- Crispy and buttery. The beautiful layers of puff pastry, the rich, buttery flavor, as well as the crunchy, sweet sugar coating will make you want to eat the entire batch! They're also surprisingly lightweight, so it won't feel like you're eating a brick.
- Classic taste. The combination of the flaky puff pastry and caramelized sugar is just heavenly. The sugar gives that sweet, caramel-like flavor that pairs perfectly with the buttery pastry dough. Plus, it looks pretty impressive too with that unique shape, so everyone will surely want to have their hands on them.
- Make-ahead. Who doesn't like to have ready-to-bake cookies when those late-night cravings hit or unexpected guests arrive? This cookie recipe can be made in advance and stored in the freezer for up to a month. And when it's time to bake, just pop them in the oven and voila!
Ingredient Notes
To make these easy and delicious Palmiers, you will need the following ingredients (full measurements in recipe card below):
- coarse cane sugar - use coarse can sugar or turbinado sugar. This give a sweet caramel taste and a nice golden brown color to the cookies. You can also use white granulated sugar if you prefer a clean, sweet taste.
- puff pastry sheet - the base of the cookies. It has a buttery taste and flaky texture when baked. I prefer using store-bought, but a homemade version is also easy to make with a few pantry staples.
You will also need measuring cups and spoons, baking sheets with parchment, rolling pin, and wire cooling rack.
How to Make the Best Palmiers
- Roll the dough. On a clean work surface, sprinkle about ½ cup sugar across the work surface, then unfold your puff pastry onto the work surface. Using a rolling pin, roll the puff pastry out to be about a 14x14-inch rectangle.
- Add sugar. Generously sprinkle the top of the rolled out puff pastry with the remaining sugar, lightly press the sugar into the puff pastry.
- Fold. Fold the sides in about halfway towards the middle, then fold again until the two sides meet each other. Then finally, fold the one side on top of the other side.
- Cut. Prepare 2 baking sheets with parchment paper. Using a sharp knife, slice into ¾-inch slices and divide the cookies evenly onto the two baking sheets, placing them cut side up. Place the baking sheets into the freezer for 15 minutes.
- Bake. After 15 minutes, remove the sheets from the freezer, then place into a 425F preheated oven to bake for 14-16 minutes, flipping the cookies over halfway through.
- Cool and serve. Remove the cookies from the oven, transfer to a cooling rack and allow the cookies to fully cool before enjoying.
Recipe Variations
- Add cinnamon. For a touch of fall flavor, you can coat the cookies with cinnamon sugar by stirring in a teaspoon if cinnamon to the coarse sugar before sprinkling it on a puff pastry sheet. It elevates the buttery taste of your cookies with an aromatic and warm flavor everyone loves.
- Texture with nuts. Evenly spread finely chopped almonds, pecans, or walnuts together with sugar. The crunchy texture of nuts complements the caramelized sugar very well. Those nutty bits also add a pleasing visual accent to your cookies.
- Add chocolate. Make your cookies chocolatey by applying a thin layer of chocolate ganache or hazelnut spread before folding the rolled-out pastry. You can also drizzle some melted chocolate over the cookies or dip them into melted choclate after they've been baked and cooled.
How to Serve
Serve these delicious Palmier Cookies with coffee, tea, or even ice cream as dessert and snacks for parties and get-togethers. They pair well with these drinks and sweets:
- Pumpkin Spice Latte
- Chai Tea Latte
- Matcha Latte
- Chocolate Covered Strawberries
- Strawberry Muffins
- Blueberry Cake
Recipe Tips and Tricks
- Use homemade puff pastry. If you're not in a hurry, you can make the puff pastry from scratch. Just combine cold butter and water with flour and salt in a food processor.
- Roll tightly. Those beautiful layers are achieved only when the puff pastry sheet is rolled tightly. This step also ensures that your cookies hold their shape well when during baking.
- Adjust sugar. When sugar is baked at a high temperature, it caramelizes and gives this cookie its distinct color and flavor. You can add or reduce the sugar to control the sweetness and texture. I find one cup of coarse cane sugar the ideal amount for a perfect balance of flavor and appearance.
- Freeze before baking. Make your palmiers as crispy and flaky as possible by freezing the dough so that the butter is kept cold and won't melt as quickly during baking.
Storing and Freezing Instructions
How to Store
Store the palmiers in an airtight container at room temperature for up to 3 days. I don't recommend keeping them in the fridge as they will come out sticky.
How to Freeze
Baked palmier cookies do not freeze well. You can however freeze the cut dough before baking. Place on a lined baking sheet and freeze for 1-2 hours until hard. Then transfer to a freezer bag and freeze for up to 3 months. When ready to bake, allow it to thaw overnight in the fridge first.
More Cookie Recipes
- 50 Best Cookie Recipes
- Pecan Snowball Cookies
- Whipped Shortbread Cookies
- Coconut Macaroons
- Buckeyes
- Chocolate Covered Oreos
Tried this recipe?
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Date Cookies
These Date Cookies are sweet, soft, and chewy with a rich caramel-like flavor from dates and a touch of crunch from walnuts. Perfect for the holidays, these cookies are a wonderful treat to enjoy with your morning coffee or afternoon tea even after the festivities are over. They are rich and buttery with a delightful fruity twist that's so good, you won't leave any crumbs behind!
Also known as nature's candy, dates are naturally sweet fruits that taste like a combination of caramel, figs, and honey. Their natural sugar makes them an excellent choice for baking treats like this recipe. They provide a rich and complex sweetness that pairs perfectly with the crunchy walnuts and buttery cookie dough. It creates a contrast of chewy, crunchy, and melt-in-your-mouth texture that no sane person could resist. The best part? Making these date oatmeal cookies is really simple, so you can whip them up for last-minute parties, family dinners, birthdays, or those mid-day cravings!
Why You'll Love this Date Cookie Recipe
- Quick and simple. Nothing beats a cookie that's delicious yet easy to make. Combine the ingredients for the cookie dough, fold in the dates, oats, and walnuts, and bake for 12 minutes. It's a ridiculously simple treat you can make at the last minute and enjoy without breaking too much sweat!
- Deliciously sweet. Dates have a caramel-like that doesn't taste too sweet, making them a perfect addition to these cookies. They have a unique flavor that pairs really well with the cookie dough and walnuts. So if you are looking for a cookie with a hint of fruity sweetness, then here's the recipe for you.
- Chewy yet crunchy. Every bite of these soft cookies has an interesting combination of textures. The dates contribute to the chewiness while the walnuts add a nice crunch, making these cookies even more enjoyable as an afternoon snack or an after-dinner treat.
- Perfect for any occasion. Whether you're having a tea party or just want to bake some sweet treats for the house, sharing these freshly baked date cookies can make any holiday gathering warmer and sweeter. They also make great gifts for family and friends, so don't forget to save some!
Ingredient Notes
To make these easy and delicious Date Cookies, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - this makes up the dough. Sift it well before using to avoid any lumping.
- baking soda - helps the cookies rise while making them softer to bite. You can replace one part of this with three parts of baking powder if you don't have one.
- salt - for balancing the sweetness of the cookies.
- spices - we added spices including cinnamon and cloves to add warmth to these cookies.
- butter - gives a rich and creamy taste to the cookies. I prefer unsalted butter to control the amount of salt that comes into it.
- light brown sugar - you can replace this with dark brown sugar if you prefer a strong, caramel flavor.
- white sugar
- date syrup - this adds another touch of date flavor but if you cannot find a bottle, you can easily substitute 1:1 with brown sugar.
- egg - warmed to room temperature to help hold the cookies' structure.
- vanilla extract - helps in bringing all the flavors together.
- dates - gives the cookies a chewy texture and a sweet, fruity taste. You can use chopped dates for an even distribution, or you can opt for pitted ones for a much chewier cookie.
- oats - adds a chewier texture to these cookies. It also gives the cookie a heartier texture with a load of healthy fibers.
- walnuts - chopped for added crunch.
You will also need measuring cups and spoons, large baking sheet, silicone baking mat or parchment paper, hand mixer or stand mixer, and wire cooling rack.
How to Make the Best Date Cookies
- Combine dry ingredients. In a medium to large sized mixing bowl, add in flour, baking soda, salt, cinnamon, and cloves. Whisk well to combine, then set aside.
- Combine wet ingredients. In a large mixing bowl, add the butter, brown sugar, and white sugar, and beat with an electric hand mixer until fluffy, about 3-4 minutes. Add in the date syrup, egg, and vanilla, then beat again until smooth and fluffy.
- Add dry to wet. Add in the flour mixture, then beat together until well-combined.
- Add the mix-ins. Add in the chopped dates, chopped pecans, and rolled oats, then fold until well-dispersed.
- Scoop cookies. Using a medium cookie scoop, scoop out your cookies onto a large parchment paper lined baking sheet. Place 6 cookie dough balls onto the lined baking sheet, spacing them 2 inches apart.
- Bake. Bake the cookies in a 350F preheated oven for 12-13 minutes. Allow the cookies to cool for 5 minutes before transferring onto a wire rack to fully cool. Repeat baking in batches with remaining cookies.
Recipe Variations
- Make without oats. For a much chewier texture, we added oats to our batter. For a differ texture and flavor, feel free to leave it out.
- Spice it up. Add a touch of fall flavor by incorporating other warm spices like nutmeg or cardamom while mixing the cookie dough.
- Stuff with cream cheese. Surprise everyone by putting cream cheese in the center of your date cookies. First, make a thumbprint on the dough, place in the sweet cheese filling, roll the cookies, then bake.
- Add zest. Use lemon or orange zest for a refreshing with a citrusy kick.
How to Serve
Enjoy these delicious Date Cookies with a warm or cold beverage such as:
- Chai Tea Latte
- Pumpkin Spice Latte
- Golden Milk Turmeric Latte
- Cold Brew Coffee
- Slow Cooker Apple Cider
- Homemade Iced Latte
Recipe Tips and Tricks
- Soften dates. If the dates are too hard to cut, soften them by soaking in hot water for 10 to 15 minutes before chopping and slicing.
- Experiment with nuts. Try to use different types of nuts in this recipe. If you want a mild and nutty flavor, you can add chopped almonds, but if you prefer a sweet and rich taste with a hint of butter, you can use pecans. Toasting the nuts also locks in flavor and aroma that is sure to elevate the entire dessert.
- Chill the dough. For thicker cookies, place the shaped dough in the refrigerator for at least thirty minutes before baking so they keep their structure better when baking.
- Make ahead. Prepare these date cookies in advance by storing the rolled cookie dough balls in the freezer. This way, you can enjoy these delicious treats by popping them into the oven whenever you have those last-minute gatherings or late-night cravings.
Storing and Freezing Instructions
How to Store
Date cookies will stay fresh on your counter for up to 5 days. Just make sure to store any leftovers in an airtight container to avoid them from getting stale.
How to Reheat
If you prefer warm cookies, you can reheat a few in the oven at 350°F (177°C) for 4 to 5 minutes or in the microwave for 30 seconds until warm and soft.
How to Freeze
I don't recommend freezing the baked cookies as it can significantly affect their flavor and texture. But you can always freeze the raw cookie dough for later use. Place the dough balls on a parchment-lined baking tray and freeze for 2 hours. Once frozen, transfer them to a freezer-safe bag or container and store in the freezer for up to a month.
More Cookie Recipes
- 50 Best Cookie Recipes
- Oatmeal Raisin Cookies
- Monster Cookies
- Chai Cookies
- Molasses Cookies
- Nutella Cookies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Peanut Butter Cup Cookies
These easy Peanut Butter Cup Cookies are a modern classic. Start with a delicious peanut butter cookie dough, and then press an entire mini Reese's cup in each one right after baking. They're a delicious mixture of textures and flavors and just may be the perfect cookie for peanut butter lovers!
Although peanut butter cookie cups can easily be made any time of the year, they often show up at family gatherings around the holidays and are a classic Christmas cookie. They're similar to peanut butter blossoms, but instead of baking the dough on a regular baking sheet, the dough is baked in a mini cupcake tin and the peanut butter cup is pressed into freshly baked peanut butter cookies. They're tall, thick cookies that are just a pleasure to eat!
Why You'll Love These Peanut Butter Cup Cookies
- Deliciously chewy. The cookie dough on the outside of the peanut cups is absolutely delicious on its own! Biting into the crunchy shell of the mini peanut butter cups takes them over the top.
- Lots of peanut butter flavor. From the peanut butter in the cookie dough to the Reese's cups in the center of each cookie, these chewy peanut butter cookies are loaded with peanut butter goodness!
- Perfect for parties. Make a tray of these Reese's peanut butter cup cookies and watch them disappear almost instantly. They're a real crowd-pleaser!
Ingredient Notes
To make these delicious peanut butter cup cookies, you will need the following ingredients (full measurements in recipe card below):
- cooking spray - lightly spray the mini muffin tin for each removal.
- all-purpose flour - use regular all purpose flour, not self-rising or pastry flour.
- baking soda - this will give these easy peanut butter cup cookies a little rise so they'll puff up nicely.
- salt - this will highlight the peanut butter and chocolate flavors and help activate the baking soda.
- unsalted butter - use room temperature butter for a light, fluffy texture.
- peanut butter - stick with regular creamy peanut butter, like JIF, for best results.
- granulated sugar - this will sweeten the cookies and give them a crispy bite.
- brown sugar - brown sugar highlights the peanut butter flavor and gives these cookies a wonderful chewy texture.
- egg - add one egg to bind the cookie dough together.
- vanilla extract - this adds a wonderful aroma to the homemade cookies.
- milk - thin out the dough to the perfect consistency with regular milk.
- mini peanut butter cups - unwrap and add a miniature peanut butter cup into each cookie dough ball.
You will also need a mini muffin pan, medium mixing bowl, whisk, large mixing bowl, and hand mixer.
How to Make the Best Peanut Butter Cup Cookies
- Whisk the dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butters and sugar. In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter, peanut butter, white sugar, and brown sugar until smooth and creamy, about 2 minutes.
- Add wet ingredients. Add egg, vanilla, and milk. Beat to incorporate.
- Add dry ingredients. Beat until just combined.
- Shape cookie dough balls. Lightly grease a mini muffin pan with cooking spray. Scoop out 1 tablespoon of dough and shape it into a ball. Place each ball into each tin of the mini muffin pan.
- Bake the cookies. Bake in a 375°F preheated oven for 8 minutes.
- Add chocolate peanut butter cup. Remove from the oven and immediately press a miniature peanut butter cup into each ball. Allow the cookies to cool, then carefully remove from the pan.
Recipe Variations
- Stuffed peanut butter cup cookie. Don't just press the peanut butter cup into these cookies; cover the entire cup with dough and bake for a chocolatey surprise.
- Use different types of chocolate. Instead of regular Reese's peanut butter cups, use dark or white chocolate cups instead!
- Try crunchy peanut butter. If you like extra crunch, use crunchy peanut butter instead of creamy or stir in a handful of chopped nuts.
How to Serve
These peanut butter cup cookies are delicious served on their own, or paired with some of my favorite holiday cookies including:
- Christmas Sugar Cookies with Royal Icing
- Eggnog Cookies
- Linzer Cookies
- Gingerbread Cookies
- Chocolate Crinkle Cookies
- Peppermint Snowball Cookies
Decorate your holiday cookie display with the 30 Best Christmas Cookies.
Recipe Tips and Tricks
- Use the right peanut butter. To get the best texture, use storebought creamy peanut butter like JIF or Peter Pan. Natural peanut butter doesn't have the same consistency and is more likely to separate.
- Grease the muffin tin. Don't use a regular cookie sheet for this peanut butter cup cookies recipe! Use a mini muffin tin and grease it lightly for easy removal.
- Use a cookie scoop. Use a small cookie scoop to roll out the perfect amount of cookie dough each time.
Storing and Freezing Instructions
How to Store
Store leftover cookies in an airtight container at room temperature to enjoy within 2 weeks. Refrigerate the cookies, and they'll last for up to 2 months.
How to Freeze
Place any leftover cookies in a freezer-safe container and freeze for 2-3 months. Thaw in the fridge before serving. You can also freeze the cookies before baking, following the same steps. Just let the dough thaw in the fridge, then come to room temperature before baking like normal.
FAQ
Most peanut butter cup cookies are made with miniature Reeses, which are easy to find and just the right size. However, there are way more options out there these days! You can use white chocolate Reese's or visit Trader Joe for dark chocolate peanut butter cups with incredible flavor. You can even use sunflower butter and sunflower butter cups for a nut-free option!
Yes! Store your leftover Reese's peanut butter cup cookies in a freezer-safe container for several months. Thaw them in the fridge or at room temperature before eating, or enjoy them frozen for a really chewy texture.
Most foods can go bad, but these peanut butter cookies can really last a while. According to the USDA, cookies can be stored for approximately 2-3 weeks in an air-tight container at room temperature. For longer storage, pop them in the fridge, where they can last for up to 2 months. For even longer storage, freeze the cookies (2-3 months).
More Cookie Recipes
- 50 Best Cookie Recipes
- Peanut Butter Blossoms
- Soft and Chewy Peanut Butter Cookies
- Peanut Butter Thumbprint Cookies
- Peanut Butter Eggs
- Monster Cookies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Neapolitan Cookies
With their iconic pink, brown, and white stripes, these homemade Neapolitan Cookies are both beautiful and delicious. Each section matches the flavors of Neapolitan ice cream with layers of chocolate, strawberry, and vanilla all pieced together. Plus, they're much easier to make than you'd expect! This recipe starts with one batch of dough, and you'll divide it to make the strawberry and chocolate sections.
There's something so wonderful about these slice and bake Neapolitan sugar cookies! They look amazing with their three different colors, and each layer brings its own unique flavor to the mixture. Plus, this Neapolitan cookie recipe has a crumbly shortbread-like texture that makes them truly irresistible. You also won't be able to eat just one! I like to eat them in a different way each time to taste how the flavors come together. They're such a wonderful treat!
Why You'll Love These Neapolitan Cookies
- Stunning appearance. The white, chocolate, and strawberry layers in these cookies really catch the eye. They're absolutely beautiful cookies, perfect for baby showers, brunch, anniversaries, or any other special occasion!
- Delicious flavor. We can't get enough of the different flavors and how they play together. The buttery, almond-flavored cookie dough is delicious on its own, but we especially love how it tastes with the strawberry and chocolate layers. There's a reason why this is such a popular ice cream choice!
- Fun to make. Although they aren't exactly the easiest cookies to make, they sure are fun! It's exciting to divide the dough and add the different flavors. The best part is slicing the layered cookie dough and watching the cookies crisp up. If you enjoy baking, this slice and bake cookie recipe is one to try!
Ingredient Notes
To make these delicious Neapolitan cookies, you will need the following ingredients (full measurements in recipe card below):
- butter - start with unsalted butter at room temperature and cream the butter mixture well for a light, fluffy texture.
- white sugar - this will sweeten the cookie dough without adjusting the flavor too much, allowing the add-ins to shine.
- egg - use a room-temperature egg for best results.
- extracts - use a mixture of vanilla extract and almond extract for a fragrant nuttiness that pairs well with the chocolate and strawberry layers.
- all-purpose flour - scoop and level the flour into your measuring cup to get the perfect amount. We also add some flour to the strawberry sugar cookie dough layer to keep it from becoming too wet with the jam.
- salt - this highlights all the flavors in your cookie dough; don't skip it.
- baking powder - baking powder adds a little lift for a nice, tender texture.
- seedless strawberry jam - this will add real, rich strawberry flavor to the pink layer.
- strawberry extract - use a little extract to make the strawberry flavor really jump out.
- pink gel food coloring - add a little bit of pink or red food coloring to play up the pink color in the strawberry layer.
- dutch-processed cocoa powder - cocoa powder will add a darker color and rich chocolate flavor for a little contrast in the chocolate layer.
You will also need a 9x5 inch loaf pan, parchment paper, multiple mixing bowls, a hand mixer, plastic wrap, a large baking sheet, and a sharp knife.
How to Make the Best Neapolitan Cookies
First, make the cookie base.
- Prep. Prepare a 9x5-inch loaf pan with a light spray of cooking spray. Line with parchment paper, leaving an overhang on the 2 longest edges for easy removal.
- Combine wet ingredients. In a large mixing bowl, add butter and sugar and beat with a hand mixer until it looks fluffy and slightly pale, about 1-2 minutes. Add the egg, vanilla, and almond extract, then beat well until it is well-combined with everything else and the batter looks smooth and fluffy.
- Combine dry ingredients. In a separate medium mixing bowl, whisk together the flour, baking powder, and salt.
- Add dry to wet. Add the dry ingredients into the batter. Beat until a crumbly but soft dough forms.
- Divide. Divide dough into 3 equal portions among 3 bowls: one will be vanilla (nothing more will be added to this bowl), one will be strawberry, and one will be chocolate.
Now, make the strawberry layer.
In one of the bowls, add all of the 'strawberry layer' ingredients to the dough, including flour, jam, strawberry extract, and pink gel food coloring. Beat with the hand mixer until combined.
Next, make the chocolate layer.
In another one of the bowls, add the cocoa powder and beat with the hand mixer until combined.
Now, let's assemble the cookies.
- Layer. Add the strawberry layer dough to the bottom of the prepared 9x5-inch pan, using your fingers to evenly spread it across the bottom of the pan. Add the vanilla dough on top of the strawberry dough, then use your fingers again to evenly spread it out. Finally, add the chocolate dough on top, then spread evenly again using your fingers.
- Chill. Place a piece of plastic cling wrap on top on the surface of the dough, and place into the fridge to harden for at least 4 hours, or preferably overnight.
- Prep. When ready to bake, prepare a large baking sheet lined with parchment paper. Carefully remove the dough from the pan.
- Slice. Using a sharp knife, slice the dough brick in half lengthwise, then slice each half into 16 slices that are about ½-inch thick each, totally 32 cookies.
- Chill. Transfer the slices onto the prepared baking sheet, and place back into the fridge for 30 minutes to reharden.
Finally, bake the cookies.
Arrange the cold cookies onto parchment lined baking sheets (I did 16 cookies per sheet). Place into a 375F preheated oven to bake for 9 minutes. I recommend baking in batches, and keeping the remaining cookies cold in the fridge before baking.
Allow to cool to room temperature before enjoying.
Recipe Variations
- Use freeze-dried strawberries. Freeze-dried fruits have intensely concentrated flavor without any additional liquid! Grind them up into a powder to add to the strawberry layer for extra flavor.
- Dip in melted chocolate. Melt some dark chocolate and dip the sides of the baked cookies for an extra texture and even more chocolate flavor. You can even sprinkle some chopped pistachios or almonds for extra crunch.
- Adjust the flavors. Instead of strawberry, use your favorite flavors like cherry or blueberry. Skip the regular cocoa powder and try black cocoa powder. Keep the proportions of everything the same, but adjust the specific ingredients to adapt the original recipe to your preferences. Have fun with it!
How to Serve
These Neapolitan cookies are delicious served on their own, or paired with some of my favorite desserts:
- Mothers Day Vanilla Cupcakes with Rose Petal Buttercream Frosting
- Lofthouse Cookies (Soft Frosted Sugar Cookies)
- Chocolate Covered Strawberries
- Sugar Cookie Bars
- Strawberry Muffins
Recipe Tips and Tricks
- Chill layers before assembling for a cleaner look. If you have extra time, we found that refrigerating the dough after adding each layer to the loaf pan resulted in more even, straight layers in the cookies. So, add the strawberry layer in, press it out evenly, then place into the fridge for 30-45 minutes to harden before adding the next layer. This isn't necessary to making the cookies and is time consuming, but it will result in a more perfect looking cookie, if desired.
- Don't overmix. Since the dough is already mixed before you divide it, it's important to mix just enough to bring the mixture together. Once the color is integrated, stop mixing and let the dough rest.
- Use a metal measuring spoon. A key part of this recipe is pressing the layers of dough together in the loaf pan. One easy tip is to use the base of a metal measuring spoon. It's already flat and won't warm the dough like your fingers. You'll still need to use your hands for the corners of the pan, but it'll help you get an even layer quickly
Storing and Freezing Instructions
How to Store
Store leftover Neapolitan cookies in an airtight container at room temperature for approximately 1 week. They'll last 2-3 weeks in the fridge.
How to Freeze
If you have too many cookies, pack the extras in a freezer-safe container, adding a sheet of wax paper between the layers. Freeze for up to 3 months. You can also freeze the cookie dough. Just be sure to wrap it really well with plastic wrap and let it thaw in the fridge before slicing and baking like normal.
FAQ
Just like other Neapolitan desserts, the cookies have layers of vanilla, chocolate, and strawberry flavor. These different flavors pair perfectly together and look amazing in any display.
Yes! Cookie dough can typically be frozen for 3 months, so if you have way too much on hand, freeze it for later. Since these cookies are already layered together, it's easy to wrap the dough in several layers of plastic wrap and then freeze them for later. Be sure to let them thaw in the fridge before slicing and baking.
Although it's traditional to serve vanilla, chocolate, and strawberry, that's just the start! You can easily replace the cherry with other berries or use different extracts to doctor the dough. Use spices to season the base dough or use other types of cocoa powder for the chocolate or use black sesame instead! The vanilla layer would taste wonderful with ground pistachios or almonds, too. This is a great opportunity to get creative with the flavors you have on hand!
More Cookie Recipes
- 50 Best Cookie Recipes
- Slice and Bake Pecan Shortbread Cookies
- Sugar Cookies
- Nutella Cookies
- Whipped Shortbread Cookies
- Spritz Cookies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Almond Horns
These Almond Horns are chewy, horseshoe-shaped crescent cookies covered in crunchy almonds and dipped in chocolate. These delicious almond cookies will rival the ones from your local bakery! They are irresistible as a holiday treat or all-year-round gluten-free dessert.
Simple yet elegant, these almond horns are inspired by the classic German Christmas treat called Mandelhörnchen. Made with a simple dough of almond paste, almond meal, and sugar, the cookies are rolled into small logs, covered with almonds, bent into a crescent shape, and then baked until golden brown. The tips of the "horn" are partially dipped in melted chocolate, giving them a festive and delicious finish that would make any dessert platter look impressive.
Why You'll Love this Almond Horn Recipe
- Surprisingly easy. These gluten-free almond cookies might look tricky to shape and assemble, but they're actually very easy to make! The dough comes together quickly and the shaping process doesn't take too long even if it's your first time making them. Give yourself around a max of 40 minutes to prep and bake and you'll have a batch of freshly baked goodies ready to serve.
- Very unique. It's hard to miss the charm of these U-shaped cookies on any dessert platter or Holiday Cookie Box. With its distinct nutty coat and chocolate tips, these little horns are certainly an eye-catcher. And just by the looks of it, you can already tell how much time and love went into making them.
- Deliciously nutty and crunchy. These horn cookies pack a lot of almonds, literally. Each piece is filled with nutty goodness as you bite into the crunchy almond coating and chew on the tender almond dough. The chocolate tips also add a nice touch of sweetness that's perfect with all the nutty flavors!
- Great for gifting. Want something unique and special to give as a gift? These almond horns are perfect for the job! The classic almond and chocolate flavor is a sure winner, and they just look so beautiful in a gift box.
Ingredient Notes
To make these delicious Almond Horns, you will need the following ingredients (full measurements in recipe card below):
- almond paste - gives a distinct almond and slightly bitter flavor. Do not confuse this with marzipan, which usually has fewer almonds, is much sweeter, and doesn't hold up well in the oven.
- almond meal - this forms the base of the dough. I prefer finely ground almond meal without skin, but you can use skin-on ones for a slightly darker color. You can also make your own almond flour by finely grinding skinless almonds in a food processor.
- confectioners' sugar - I use confectioner's sugar as it's easier to mix with other ingredients, especially when making the dough. It also adds a melt-in-your-mouth texture to these cookies.
- egg whites - divided into two separate portions. The first is used to bind the dough ingredients while the second one is used to stick the chopped almonds stick to the logs.
- almond extract - I prefer bittersweet almond extract, but you can use the sweeter variant for a subtle almond flavor. You can also leave this out if you prefer.
- sliced almonds - I use blanched sliced almonds for a nice, mild buttery flavor. We used skinless almonds but you can easily substitute with skin on sliced almonds.
- semi-sweet chocolate - You can also use dark or milk chocolate.
- coconut oil - males the chocolate smoother and easier for dipping.
Baking Equipment Needed
You will also need the following baking tools and equipment:
- measuring cups and spoons
- large baking tray
- parchment paper or silicone baking mat
- stand mixer or large mixing bowl and hand mixer
- small mixing bowl
- pastry brush
- wire cooling rack
- saucepan or microwave-safe bowl
How to Make the Best Almond Horns
- Make the base. In a stand mixer (or large mixing bowl with hand mixer) add almond paste, almond meal, and sugar. Beat on medium-low speed until combined. The mixture should resemble blueberry-sized balls.
- Add liquids. Add 1 egg white (32 grams) and vanilla. Beat until the dough forms into a thick dough. The dough will be slightly sticky.
- Shape into logs. Take 1 tablespoon of dough at a time and use your hands to roll into a 1-inch ball. Then, shape into a small log, about 3 to 3.5 inches long.
- Coat. Place the remaining egg white into a small bowl. Place sliced almonds into a shallow bowl. Take one log of dough at a time and use a pastry brush to brush the egg white all over. Place into the bowl of sliced almonds and roll. If you find that the almonds are not sticking very well, crush them slightly with your hands. I find that when they are crushed they adhere better.
- Bend dough. Bend the almond-coated logs into a crescent or U-shape. Place the cookies on a large baking tray lined with parchment paper or a silicone baking mat, placed about an inch apart (I fit 12 cookies on one sheet pan).
- Bake. Bake in a 350F preheated oven for 13-15 minutes until the tips of the cookies start turning golden brown. Allow the cookies to cool on the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Melt chocolate. Melt the chocolate either on the stove or in the microwave:
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate with coconut oil on the mouth of the pot. Make sure that there is a gap of a few inches between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: Place the chocolate and oil into a microwave-safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
- On the stove: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then turn the heat to low and place a large heatproof bowl of chocolate with coconut oil on the mouth of the pot. Make sure that there is a gap of a few inches between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Stir the chocolate constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- In the microwave: Place the chocolate and oil into a microwave-safe bowl and microwave in 30-second intervals. Remove the bowl at each interval and stir well. Repeat until the chocolate has completely melted. Stir until completely smooth.
- Dip in chocolate. Dip the cooled almond horns into the bowl of chocolate to coat the tips. Place them back on the wire rack until the chocolate has set.
Recipe Variations
- Make it chocolatey. Enjoy a chocolatey version of these almond horns by adding cocoa powder to the dough. You can also fill the crescents with a chocolate ganache or chocolate hazelnut spread for a full chocolate experience.
- Add pistachio. Substitute some of the almond meal with ground pistachios for an additional rich, nutty flavor. For the coating, you can also blend the almonds with crushed pistachios to give your cookies a touch of green.
- Fill with fruit jam. For a unique twist, add a small amount of strawberry or blueberry jam at the center of each horn before rolling.
- Cover with coconut. Add a tropical touch by rolling the chocolate-dipped ends in shredded coconut flakes for a sweeter flavor and interesting texture.
How to Serve
Almond Horns are delicious as-is, but they can also be served with a scoop of ice cream or some fresh fruits. They also go well with a warm beverages like:
Recipe Tips and Tricks
- Use almond paste. Unlike marzipan, almond paste is made with more almonds and less sugar, which gives the dough a more intense almond flavor that's perfect for these sweet treats.
- Toast almonds. Slightly toast chopped almonds to add an extra layer of flavor to your cookies. This step seals in the warm and slightly roasted aroma, which makes the cookies much more flavorful.
- Adjust almond flavor. Most people might find the taste of almond extract too strong, so adjust the amount to your liking. I find one-half teaspoon enough to bring out the full almond flavor in these cookies.
Storing and Freezing Instructions
How to Store
Place almond horns in an airtight container and keep at room temperature for up to 7 days.
How to Freeze
For longer storage, place almond horns in a freezer-safe bag and keep in the freezer for up to 3 months. You can also freeze the almond cookie dough for up to a month.
More Almond Cookie Recipes
- 50 Best Cookie Recipes
- Almond Crescent Cookies
- Italian Rainbow Cookies
- Almond Biscotti
- Florentines
- Pistachio Macarons
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Peppermint Kiss Cookies
These sweet and crunchy Peppermint Kiss Cookies taste like the holidays in one bite! They're the perfect Christmas cookies, made with real candy canes crushed and folded into the sugar cookie dough. Make a double batch to share at your holiday cookie exchanges or to add to your Christmas cookie tray. They're always a hit!
This is the best Christmas cookie recipe! They have all the fun of our favorite Peanut Butter Blossoms, except there's no peanut butter flavor. Instead, they have a candy cane cookie dough base with real peppermint extract and candy cane pieces. They're topped off with peppermint kisses on top of the cookies! Save a few for yourself to enjoy with a big mug of our Peppermint Hot Chocolate. So good!
Why You'll Love These Peppermint Kiss Cookies
- Perfect for the holidays. The combination of peppermint and chocolate makes this the perfect Christmas cookie. The real candy cane pieces take the cookie dough to the next level! They're always a hit at cookie exchanges, yet are easy enough to make with the kids for your own holiday cookie tray.
- Customizable. Technically, these peppermint sugar cookies can be made with any type of Hershey's kisses! I love them with the Hershey's peppermint kiss, but they'd also be wonderful with dark chocolate kisses or the mint truffles. Just be sure to choose kisses that work well with a peppermint flavor!
- Crowd-pleasing. The candy cane stripes will immediately catch your guests' attention this holiday season. These candy cane kiss cookies really are the star of any holiday cookie platter! They're the perfect festive treat.
Ingredient Notes
To make these delicious Peppermint Kiss Cookies, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - spoon the flour into your measuring cups and level it to get the right amount of flour every time.
- salt - salt will highlight all the delicious flavors in these cookies, making them even more tempting.
- baking powder - this will give the cookie dough a little lift and a puffy texture.
- butter - always use softened unsalted butter at room temperature.
- white sugar - white sugar adds sweetness without hiding the candy cane flavor.
- egg - use room temperature egg for best results.
- extracts - use a combination of vanilla extract and peppermint extract for a fragrant, minty aroma that smells amazing!
- crushed candy canes - the little broken pieces of candy cane add that iconic red and white color, a minty flavor, and a little crunch to the cookie dough. Feel free to use peppermint candies instead.
- hershey's peppermint kisses - unwrap each Hershey's kiss before placing them in the center of the just-baked cookie dough balls.
You will also need multiple large baking sheets, parchment paper, two large mixing bowls, and a hand mixer.
How to Make the Best Peppermint Kiss Cookies
- Prep. Prepare a large baking sheet with parchment paper.
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
- Add peppermint kiss. Remove the cookies from the oven, allow to cool for 5 minutes, then press an unwrapped Peppermint Kiss into the center of each cookie. Allow to cool completely before enjoying.
Recipe Variations
- Use different kisses. Although this recipe uses Hershey's candy cane kisses, you can easily use the mint truffle, dark chocolate, or any other Hershey kisses that pair well with mint!
- Roll in sprinkles. After rolling the cookie dough balls, you can roll them in red, white, and green sprinkles or just some regular sugar. They'll have a little extra texture and a beautiful color that pops on any Christmas cookie tray.
- Add more chocolate. We love the minty flavor of these sugar cookie blossoms, but you could easily add more chocolate! Add mini chocolate chips to the cookie dough, or choose a chocolate Hershey's kiss instead of candy cane kisses. You can also add cocoa powder to the cookie dough for chocolate peppermint blossom cookies!
- Drizzle melted chocolate. After baking, let cookies cool completely, then drizzle them with melted chocolate. Sprinkle even more crushed candy canes or holiday sprinkles on top for a festive look!
How to Serve
These Peppermint Kiss Cookies are delicious served on their own, or paired with some of my favorite Christmas cookie recipes including:
- M&M Christmas Cookies
- Spritz Cookies
- Eggnog Cookies
- Hot Chocolate Cookies
- Christmas Shortbread Cookie Bites
- Gingerbread Cookies
These cookies would be a perfect addition to the best holiday cookie box! They're the perfect festive cookies for gifting all winter long.
For more cookie recipes, see our 30+ Christmas Cookies.
Recipe Tips and Tricks
- Press the kisses after baking. It's so tempting to add the kisses before baking, but don't! The Hershey's candy cane kisses melt very quickly and will become a puddle in the oven. Press them into the freshly baked cookies, and they'll meld together just right.
- Chill the dough. Chilling your cookie dough is crucial to get the perfect cookie texture! It will also allow the dough to relax and stay very tender.
- Cool before storing. Let these Hershey's kiss cookies cool on a wire rack at room temperature until completely cooled before you transfer them to a storage container. Otherwise, the warm cookies will produce steam, which will make the cookies become stale quickly.
Storing and Freezing Instructions
How to Store
Store leftover cookies in an airtight container at room temperature for approximately 1 week. If you are stacking them in a cookie tin or other container, separate each layer with a piece of wax paper.
How to Freeze
Allow the candy cane kiss cookies to cool completely at room temperature, then store the extras in a freezer-safe container or freezer bag for up to 3 months. Let them thaw before eating. You can also freeze the cookie dough in a freezer-safe container. Let the dough thaw in the fridge before baking like normal, and store the kisses separately.
FAQ
Although it can help to use a stand mixer, a hand mixer will work just fine for these simple cookies! Just make sure to use fully softened butter and cream it very well with the sugar. If you do use a stand mixer, use the paddle attachment, not the whisk.
Baked cookies can typically be frozen for approximately three months. Be sure to let them cool completely, then store them in a freezer bag or container. You can also freeze the unbaked cookie dough (even the rolled dough balls) following the same tips. Be sure to thaw the dough in the fridge before baking.
Although we normally add brown sugar to cookies for its wonderfully rich flavor and chewy texture, it can detract from the mint flavor in cookie recipes. Instead, we recommend using regular white sugar for any type of mint cookies, including Peppermint Snowball Cookies or Candy Cane Cookies, unless the cookies also contain molasses or chocolate.
More Cookie Recipes
- 50 Best Cookie Recipes
- Lofthouse Cookies (Soft Frosted Sugar Cookies)
- Lemon Drop Cookies (Anginetti)
- Chai Cookies
- Lemon Curd Cookies
- Monster Cookies
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Molasses Cookies
These delicious Molasses Cookies are a popular holiday treat that can be enjoyed all year round. The warm, comforting sweet flavors of these cookies combined with a crispy exterior and a soft, chewy center make them so irresistible regardless of the season. There's no reason not to try this quick old-fashioned recipe as it's guaranteed to leave a sweet smile on everyone's face!
The holiday season is a time for family traditions, and baking molasses cookies is certainly one of them. Molasses is a by-product of sugarcane and provides the cookies with their characteristic deep flavor. The soft, chewy texture of these cookies comes from the combination of molasses and brown sugar. Combine that with fall spices and you have a warm, comforting treat the whole family can enjoy. These cookies are classic Christmas treats, and they're the perfect accompaniment to a warm cup of milk, tea, hot chocolate, or apple cider.
Why You'll Love this Molasses Cookies
- Quick and easy. A little bit of effort for a lot of reward! With only a handful of basic ingredients like butter, sugar, molasses, and spices, these soft cookies are simple to make. The dough can be prepped in a few minutes, and all you have to do is roll them into balls and bake them in your preheated oven in just 10 minutes! No chilling required!
- Flavorful and comforting. The spices like ginger, cinnamon, and nutmeg give these cookies an incredibly rich flavor that is both sweet and spicy at the same time. And even though molasses is not the sweetest ingredient, it adds a nice caramel-like flavor that makes them so comforting.
- Versatile. Whether you're making these cookies for the holidays or just as a special treat, you can always make them your own. Simply fashion the dough into balls for classic drop cookies, or form it into festive shapes like a gingerbread man or a Christmas tree for a holiday-inspired twist.
- Great as a gift. These molasses cookies are so fragrant and flavorful that they make the perfect homemade gift for any occasion. You can package them in a nice tin, jar, or box and give them to your friends and family as an edible token of your love.
Ingredient Notes
To make these chewy molasses cookies, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - this works best for cookies, but you can partially replace this with cake or bread flour for a chewier texture.
- baking soda - use three teaspoons of baking powder for every teaspoon of baking soda if you don't have one at hand.
- ginger - gives a sweet, peppery flavor and aroma. You can use freshly grated ones for a refreshing flavor.
- cinnamon - provides a sweet and slightly sour flavor.
- nutmeg - gives a subtly sweet flavor with spicy and nutty notes.
- cloves - combines well with other fall spices and has a unique aroma. You can use freshly ground ones for a fuller flavor.
- salt - balances the overall sweetness of the cookies.
- butter - softened to room temperature. Use unsalted for better control of flavor.
- granulated sugar - I prefer using white granulated sugar to balance the flavor of molasses with a clean, sweet taste.
- brown sugar - you can use light or dark brown sugar. You can also make brown sugar by mixing a cup of granulated sugar with a teaspoon of molasses.
- egg - warmed to room temperature.
- molasses - light molasses has a mild flavor and is the best choice for baking cookies
- vanilla extract - adds a distinct flavor and aroma.
You will also need measuring cups and spoons, baking pan, mixing bowls, hand mixer or stand mixer, cookie scoop, and wire cooling rack.
How to Make the Best Molasses Cookies
- Combine dry ingredients. In a medium mixing bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- Cream butter and sugar. In a large mixing bowl, cream together the butter and sugars using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
- Add wet ingredients. Add the egg and beat until incorporated. Then add molasses and vanilla and beat on low until combined.
- Mix everything. Gradually add in the dry ingredients and beat until just combined.
- Roll and coat. Transfer coarse sugar into a small bowl. Then, use a cookie scoop to scoop out 1-2 tablespoons of cookie dough at a time, and roll it into a 1-inch ball. Roll the cookie ball into the bowl of sugar to fully coat it.
- Prepare for baking. Line a half-sheet baking pan with parchment paper or a silicone mat. Place on the lined baking tray, spaced 2-3 inches apart. You will have to bake in multiple batches or freeze some uncoated cookie balls to bake later.
- Bake. Bake in a 350 F preheated oven for 8-10 minutes until the edges are set. Remove from the oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire cooling rack to cool down completely. If the cookies have a dome to them and are not very crinkled, tap the cookie sheet a few times on the counter. Then, transfer to the cooling rack to cool down completely.
Recipe Variations
- Add chocolate chips. Enjoy a scrumptious treat by adding chocolate chips to your molasses cookies. Spiced molasses with sweet chocolate provides a wonderful balance of flavors that's deliciously comforting.
- Mix in some nuts. Throw in some chopped pecans, walnuts, or almonds in the dough for a chewy cookie with a nutty crunch. Fold them in at the end.
- Fill with cream cheese. Surprise everyone by adding a cream cheese filling to your cookies. Put the cream cheese in when rolling the dough into balls for a contrast of creamy and warm flavors.
- Brighten up with zest. Add a few teaspoons of grated lemon peel to your cookies. A fusion of zest with fall spices and molasses creates a rich depth of flavor with a citrusy twist.
How to Serve
Enjoy these delicious Molasses Cookies as a snack with your favorite cup of tea or coffee such as Chai Tea Latte, Slow Cooker Apple Cider, or White Hot Chocolate, or serve as an after-dinner treat, or include it as part of a Holiday Cookie Box along with some of these classic Christmas cookies:
- Italian Christmas Cookies (Ricotta Cookies)
- Peanut Butter Blossoms
- Christmas Sugar Cookies with Royal Icing
- Christmas Shortbread Cookie Bites
- Pinwheel Cookies
- Chocolate Crinkle Cookies
For more cookie recipes, see our 30 Best Christmas Cookies.
Recipe Tips and Tricks
- Sift dry ingredients. Flour, sugar, and spices are sometimes lumpy, making it harder to blend with liquid ingredients. Sift your dry ingredients to break up the clumps for even flavor distribution and smoother consistency.
- Don't overmix. Mix the dough just enough to combine the ingredients. Overmixing can lead to tough cookies, so watch the mixing time and speed closely.
- Adjust spices. Adding more ginger or cinnamon makes your cookies a little spicier. I find the balance of spices in this recipe enough, but you can always adjust these according to your taste.
- Underbake slightly.Taking the cookies out of the oven when they are slightly undone will give a chewy, gooey texture with crispy edges. Don't worry, they'll continue to bake while cooling down!
- Chill before baking. For thicker cookies, chill the cookie balls for at least 30 minutes before baking.
Storing and Freezing Instructions
How to Store
Store the cooled cookies in an airtight container for up to 1 week at room temperature. Keep them in a dry, cool place to preserve their flavor and texture.
How to Reheat
Reheat the cookies in a preheated oven for about 4 to 5 minutes or until warm. You can also pop them in a microwave for quicker reheating.
How to Freeze
Place the cooled cookies in a freezer-safe container lined with parchment paper and freeze for up to 3 months. Make sure to thaw them at room temperature before reheating.
More Cookie Recipes
- 50 Best Cookie Recipes
- Soft and Chewy Ginger Cookies
- Gingerbread Cookies
- Gingersnaps
- Chai Cookies
- Gingerbread Biscotti
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Chocolate Sugar Cookies
These Chocolate Sugar Cookies are such a fun twist on traditional sugar cookies. The warm brown color is the perfect background for your creative piping and decorations, ideal for creating gorgeous cookies for your holiday dessert table, Valentine's Day, or any special occasion. Just follow this simple chocolate sugar cookie recipe for the perfect cookies every time.
This is really the perfect chocolate sugar cookie recipe. Each cookie is chewy and tender with a melt-in-your-mouth texture and rich chocolate flavor. Like traditional sugar cookies, this dough is perfect for cut-out cookies, so break out the cookie cutters! Use this easy recipe instead of sugar cookie dough next time you feel like baking, or make them for a special chocolate lover in your life!
Why You'll Love These Chocolate Sugar Cookies
- Perfectly chewy. This chewy chocolate sugar cookie is perfectly soft with a wonderful chewiness that allows you to savor the rich chocolate flavor. They're such a treat!
- Rich chocolate flavor. The chocolate lovers in the crowd will adore these chocolatey sugar cookies! Feel free to use dark cocoa powder for a really deep flavor.
- Gorgeous for decorating. Regular sugar cookies are beautiful on their own, but the darker appearance of these soft chocolate sugar cookies adds an eye-catching contrast to your icing. They make beautiful Valentine's hearts or festive Christmas trees!
Ingredient Notes
To make these delicious chocolate sugar cookies, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - keep it simple with regular all purpose.
- unsweetened cocoa powder - use Dutch-processed cocoa powder for the best and richest flavor.
- baking powder - this will give your chewy chocolate cookies a gentle rise and the perfect texture.
- salt - this enhances flavor and draws out sweetness.
- room temperature butter - soften unsalted butter completely before creaming.
- granulated sugar - regular sugar will add just enough sweetness and give your cookies a delicious crust.
- egg - egg will bind the cookie dough together and help it rise.
- vanilla extract - this adds a wonderful aroma that pairs well with the chocolate flavor.
- royal icing - make a batch of our favorite royal icing for decorating.
- sprinkles - these are optional but make for gorgeous cookies.
Baking Equipment and Tools
You will also need the following baking equipment and tools:
- medium and large mixing bowls
- hand mixer (or use the bowl of a stand mixer with a paddle attachment)
- parchment paper
- large sheet pan
- silicone baking mat
- cookie cutters
- wire rack
How to Make the Best Chocolate Sugar Cookies
- Whisk dry ingredients. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Cream butter and sugar. In a large mixing bowl, cream butter and sugar together using a hand mixer (or stand mixer) on medium speed until light and fluffy, about 2 minutes.
- Add remaining wet ingredients. Add egg and vanilla and beat until combined.
- Add dry ingredients. Turn the mixer to low speed and gradually add the dry ingredients and beat until combined.
- Roll out dough. Form the dough into a ball and divide the dough in half. Pat each half into a disk. Dust 2 large pieces of parchment paper with cocoa powder and place each disk on one piece. Dust each disk with cocoa powder as well and roll each out until it is ¼ inch thick. Place another piece of parchment paper on top.
- Chill dough in fridge. Carefully place the two sheets of rolled out cookie dough into the fridge and chill until firm, at least 1 hour.
- Preheat. Preheat the oven to 350 F. Line a half sheet baking pan with parchment paper or silicone baking mat.
- Cut out shapes. Remove one sheet of cookie dough from refrigerator at a time. Use Christmas cookie cutters to cut out cookie shapes.
- Arrange cookies. Transfer the cookies onto the lined baking sheet, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.
- Continue shaping. Repeat with second batch of dough.
- Bake and cool. Bake cookies for 8-10 minutes, until the edges start to firm up. Let the cookies cook for a couple minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely before icing.
- Decorate. Decorate with royal icing and sprinkles.
Recipe Variations
- Double chocolate sugar cookies. Stir in some mini chocolate chips or shaved chocolate for even more chocolate flavor.
- Use dark chocolate. Use a really rich cocoa powder like Hershey's special dark cocoa powder to really make these sweet cookies pop with extra rich flavor.
- Add instant coffee. Give your cookies an even deeper flavor by adding up to 2 teaspoons of instant coffee powder. Hydrate it with the vanilla extract first.
How to Serve
These chocolate sugar cookies are delicious during the holidays as part of a Holiday Cookie Box along with some other favorites such as:
- Peanut Butter Blossoms
- Soft and Chewy Ginger Cookies
- M&M Christmas Cookies
- Red Velvet Crinkle Cookies
- Linzer Cookies
- Buckeyes
For more recipes, see our 30 Best Christmas Cookies.
Recipe Tips and Tricks
- Soften your butter. To get a perfectly chewy cookie, you need to cream the butter and sugar together until light and fluffy. For best results, make sure your butter is completely softened before mixing.
- Chill the dough. Chilling the dough allows it to relax after mixing and will give your cookies the most perfect texture.
- Roll out with cocoa, not flour. Although we normally roll dough with white flour, that will add a white color to your brown dough. Use cocoa powder instead.
Storing and Freezing Instructions
How to Store
Store leftover cookies in an airtight container at room temperature for 1-2 weeks. For longer storage, place the container of baked cookies in the fridge.
How to Freeze
Allow the cookies to cool to room temperature, then store them in a freezer-safe container in layers, separated by pieces of parchment paper. You can also freeze the unbaked dough for 2-3 months. Let it thaw in the fridge, then soften at room temperature before baking.
FAQ
The best sugar cookies are soft! Since these chewy sugar cookies are for decorating, they do need to be firm enough to pipe and decorate yet soft enough to enjoy as a cookie. There's a fine line between being perfectly baked and overdone, so check that the edges have begun to firm up before removing the cookies from the oven.
Since it's harder to see when chocolate cookies are turning golden brown, you need to test the edges of the cookies. Poke the edges of the cookies with your finger or a fork. If the edges have started to firm up, you can remove the cookies from the oven and let them continue cooking on the tray for a few minutes before setting them on a wire rack to cool completely.
Yes, absolutely! Sugar cookies can stay out at room temperature for up to 2 weeks, especially without icing. To keep them fresh, store them in an airtight container.
More Chocolate Cookie Recipes
- 50 Best Cookie Recipes
- Brownie Cookies
- Chocolate Thumbprint Cookies
- Double Chocolate Chip Cookies
- Hot Chocolate Cookies
- Nutella Cookies
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Spritz Cookies
Buttery Spritz Cookies are impossibly light with a melt-in-your-mouth texture, making them a beloved holiday tradition for a reason. The soft spritz cookie dough is squeezed through a cookie press, which turns it into a variety of holiday shapes. They're both fun to make and absolutely delicious, so even if you didn't grow up with these butter cookies, they'll quickly become a part of your family Christmas.
We always look forward to making these classic spritz cookies! The name comes from the German word "spritzen," which means "squirt" as the soft dough must be extruded through a piping bag or spritz cookie press. They are very similar to shortbread cookies and dissolve like a soft, buttery cloud almost immediately. They can be a little fussy, but don't worry; we're sharing our top tips so you can make your new favorite cookies perfectly every time!
Why You'll Love These Spritz Cookies
- Traditional Christmas cookie. The spritz is a type of German Christmas cookie, and it's been popular for centuries! They are similar versions from other European countries as well, so many people have fond memories of this classic Christmas cookie.
- They're fun to make. We think all cookies are fun to bake, but these ones take the cake! The extruding process is so much fun, and it's part of what makes these shaped cookies such an iconic Christmas tradition. You can even dip them into melted chocolate and sprinkles for extra detail!
- So crunchy and buttery. This is the best spritz cookie recipe! It will make buttery cookies with a crunchy texture on the outside. They aren't dry or boring though; they immediately begin to melt in your mouth, releasing their sweet, buttery flavor. You'll definitely want more than one!
Ingredient Notes
To make these delicious spritz cookies, you will need the following ingredients (full measurements in recipe card below):
- butter - it's essential to use softened butter. Let your butter come to room temperature before preparing the dough.
- sugar - use regular white sugar for a pale color and crunchy texture.
- salt - this will highlight all the flavors in this spritz cookies recipe.
- egg - egg will bind the dough together and add a fluffy texture.
- vanilla extract
- almond extract - the nutty flavor of almond extract makes these cookies irresistible!
- flour - use regular all purpose flour. No fancy pastry flour required.
- food coloring - if you want to dye your cookie dough, use gel food coloring for the best results.
- sprinkles - these are optional, but it can be fun to use festive sprinkles for a pop of color.
You will also need a baking sheet, stand mixer with paddle attachment, cookie press (try OXO or Wilton), wire rack, and a small spatula.
How to Make the Best Spritz Cookies
- Prep. Preheat oven to 350 F. Line a large baking sheet with a silicone baking mat (no parchment paper) or use a non-stick baking sheet without a liner. You can prepare 2-3 baking sheets or bake in batches using one baking sheet.
- Cream butter and sugar. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes.
- Add wet ingredients. Add salt, egg, vanilla, and almond extract and beat until incorporated.
- Tint dough (optional). If tinting the dough, add in the gel food coloring.
- Add flour. Gradually add the flour and beat on low speed until combined.
- Press cookies. Transfer the dough into a cookie press and fit it with the pattern that you like. Press the cookies into the baking sheet placed 2 inches apart. Add sprinkles on top, if desired.
- Bake. Bake for 7-9 minutes, until the edges and bottoms of the cookies are light golden brown.
- Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. Once cool, feel free to dip into melted chocolate or add a chocolate drizzle on top, if desired.
Recipe Variations
- Add color and sprinkles. It's fun to make all the different designs stand out with food dye and sprinkles! They'll look so colorful on your Christmas cookie tray.
- Use a pastry bag. Don't have a cookie press? Try adding the dough to a pastry bag with a star tip and squirt it onto an ungreased baking sheet.
- Adjust the flavor. This spritz cookie recipe uses a mixture of vanilla and almond extract, but you can use any flavor. Lemon extract would be lovely!
- Add a glaze. For an extra layer of sweetness, make a simple glaze with powdered sugar and either water or milk. Dip each one, then let them set on a wire rack.
How to Serve
Ths spritz cookie recipe is delicious served on its own, or paired with some of my favorite holiday cookies as part of a Holiday Cookie Box. Try:
- Christmas Sugar Cookies with Royal Icing
- Italian Christmas Cookies
- M&M Christmas Cookies
- Peppermint Snowball Cookies
- Red Velvet Crinkle Cookies
If you love these spritz cookies, you'll love these 30 Christmas Cookie Recipes.
Recipe Tips and Tricks
- Don't rush the creaming process. Since spritz cookies are like shortbread, it's really important to get the butter and sugar really light and fluffy. Be patient!
- Be careful not to overmix the dough. If you mix the dough too much, you will activate the gluten, which will give you hard, dry cookies instead of light, fluffy clouds. Mix just enough to bring the dough together, then stop.
- Test the dough. If you try to press the dough through your cookie press and it won't come out properly, try chilling it for 4-5 minutes first.
- Do not line the pan. With this type of cookie, the dough actually needs to stick to the pan. For best results, do not use cooking spray or parchment paper. I found a silicone baking mat to work.
- Chill the pan. If you finding that the cookie dough is not sticking to the pan after pressing out the cookies, chill the pan in the fridge for 5 minutes. It will help a lot.
Storing and Freezing Instructions
How to Store
Store leftover spritz cookies in an airtight container at room temperature in layers separated by sheets of parchment paper for 3-4 days. The unbaked dough can also be refrigerated for 3-4 days. Just let it come to room temperature before baking!
How to Freeze
Wrap the cookies carefully in wax paper or plastic wrap, then store them in a freezer-safe container or bag for several months. If you end up with too much dough, you can freeze it for later too! Wrap it tightly in plastic cling wrap and freeze for up to 3 months. Just be sure to thaw it in the fridge, then let it come to room temperature before baking.
FAQ
You typically do not have to chill the dough for this easy spritz cookie recipe unless your kitchen is warm or you've begun to overwork the dough. If you notice the dough won't hold its shape very well though, place it in the fridge for a few minutes and try again.
Absolutely! The press is totally optional. You can also try rolling the dough out to use your favorite cookie cutters. They make great thumbprint cookies, too! To do this, just roll the dough into a ball and press into it with your thumb, or use the bottom of a glass to leave an interesting pattern. Have fun with it!
One of the challenges of making any spritz recipe is using the press. The dough must be at the right temperature and consistency, and you must use the right pan! Unlike most cookie recipes, you actually want the dough to stick to the pan. This is what separates the dough from the cookie press. If you use parchment paper or a nonstick baking sheet, the dough won't be able to stick. Instead, use an ungreased cookie sheet. It also helps to chill the pan first.
More Cookie Recipes
- 50 Best Cookie Recipes
- Butter Cookies
- Whipped Shortbread Cookies
- Chocolate Thumbprint Cookies
- Lemon Drop Cookies (Anginetti)
- Italian Christmas Cookies (Ricotta Cookies)
Tried this recipe?
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Stuffed Pork Loin
This juicy and tender Stuffed Pork Loin filled with a delicious mushroom stuffing with bacon, mustard, and spinach, is a gorgeous entree to serve for your next dinner party or any special occasion. Although it requires a bit of work, it's so worth it for a show-stopping main dish option your friends and family will beg for again and again.
If you're tired of turkey, ham, or prime rib for the holidays, try this tender pork loin recipe. Pork is already so neutral and light - it's the ideal vehicle to serve a rich, savory mushroom filling. The flavorful pan drippings make a wonderful gravy to bring the whole dish together. The best part is the delicious crust this rolled pork loin gets after searing all the sides!
Why You'll Love This Stuffed Pork Loin Recipe
- Show-stopping display. This is a fantastic entree for dinner parties because it's so stunning! Everyone will look on as you slice rounds of perfectly rolled pork for dinner.
- Incredibly flavorful. Tender pork loin absorbs all the flavors from the bacon, mushrooms, spinach, and onions, adding flavor and moisture to every bite.
- Perfect for the holiday season. This pork recipe is the perfect main course for a special occasion. Thanks to its gorgeous appearance, it's even fancy enough for Christmas dinner!
Ingredient Notes
To make this delicious stuffed pork loin, you will need the following ingredients (full measurements in recipe card below):
- bacon - you'll be adding both bacon fat and pieces of cooked bacon to the filling.
- brown mushrooms - thinly slice mushrooms to let them cook down in the bacon fat.
- onion - add diced onion for a slightly sweet, savory flavor.
- baby spinach - fresh spinach will wilt almost instantly in the mushroom mixture and add a gorgeous green color and fresh flavor.
- seasonings - season the pork well with Italian seasoning, salt, and black pepper.
- boneless pork loin roast - this will be butterflied open and then gently hammered to create an even surface for rolling.
- dijon mustard - mustard seasons the meat and acts like glue to hold the mushroom stuffing in place.
You will also need a medium skillet, a bowl for bacon drippings, a mixing bowl, a long sharp knife, plastic wrap, a meat mallet, kitchen twine, and an ovenproof skillet or baking sheet.
How to Make the Best Stuffed Pork Loin
First, make the mushroom stuffing.
- Cook bacon. Heat a medium skillet over medium-high heat until hot. Add bacon and cook until browned on both sides and crisp, about 6-8 minutes. Set aside 1 teaspoon of the bacon fat in a bowl and leave the remaining fat in the skillet. Transfer the bacon onto a paper towel lined plate and chop the bacon into small bits.
- Cook mushrooms. In the same skillet with the grease, add mushrooms and sauté until golden brown, about 5 minutes.
- Add onion. Add onion and cook until tender, about 2-3 minutes.
- Add spinach. Stir in spinach, Italian seasoning, and reserved bacon bits. Mix well and cook for 1 minute until the spinach has wilted. Transfer the mushroom spinach mixture into a mixing bowl.
Next, prepare the pork loin.
- Cut the pork. Use a paper towel to pat the pork loin completely dry. Place on a clean work surface. Use a long, sharp knife to cut lengthwise down the center of the meat, leaving about 1 inch uncut. Make sure you don't cut all the way through.
- Flatten. Open the pork loin from the cut like a book. Put a layer of plastic wrap on top of the meat and use the flat side of a meat mallet to pound it gently to achieve even thickness on both halves.
- Add filling. Brush evenly with mustard and spread mushroom mixture evenly over the pork loin, leaving ½ inch border on all sides.
- Roll. Tightly roll the pork loin, enclosing the filling inside.
Finally, cook the stuffed pork loin.
- Tie. Tie the rolled pork with kitchen twine in 3 places to hold the stuffed pork loin together.
- Season. Season the stuffed pork loin well with salt and pepper and rub evenly with the reserved 1 teaspoon bacon fat.
- Sear. Heat a large ovenproof skillet over medium-high heat and sear the pork loin until browned on all sides, about 6-8 minutes.
- Bake. Transfer the skillet into a 375F preheated oven and bake until the pork is cooked through, about 40 minutes. The internal temperature for the pork loin should reach at least 145F as read on a meat thermometer. If you do not have an ovenproof skillet, you can transfer the seared pork loin into a baking sheet or casserole dish and bake.
- Rest. Let the pork loin rest for 10 minutes. Slice and serve with pan juices.
Recipe Variations
- Make stuffed pork tenderloin. Instead of regular pork loin, use the best pork tenderloin you can find. They tend to be small, so you'll either need less filling or layer and roll multiple tenderloins together.
- Make it creamy. Add cream cheese or goat cheese to the filling for a creamy texture.
- Add peppers. Saute red peppers for extra flavor and a beautiful pop of red.
- Stuff chicken breasts. Butterfly and roll chicken with the same filling for a wonderful main dish!
How to Serve
This stuffed pork loin is delicious served on its own, or paired with some of my favorite sides including:
- Easy Roasted Brussels Sprouts
- The Best and Creamiest Mashed Potatoes
- Fall Harvest Salad with Butternut Squash and Apple
- Spinach Gratin
- Mushroom Risotto
For more recipe ideas, see our 50 Best Fall Side Dishes.
Recipe Tips and Tricks
- Prepare in advance. If you're serving this simple recipe as the centerpiece for a special dinner, prepare it the day before for a stress-free meal. Be sure to let the filling cool completely before rolling the loin, then let it rest covered in the fridge overnight until you're ready to sear and roast.
- Use the right knife. The secret to the best stuffed pork loin is preparing the roast properly. Use a long, sharp knife that can handle cutting thick pieces of meat easily, like a slicing or carving knife. This knife will also be perfect for serving the pork in gorgeous slices (after washing the knife, of course).
- Don't skip searing the meat. This will add a delicious crust that will stay crisp and flavorful in the oven, which is a great contrast to the tender pork and flavorful filling.
Storing and Freezing Instructions
How to Store
Store leftover pork in an airtight container in the fridge within 2 hours of roasting it in the oven. The leftovers will last 3-4 days.
How to Reheat
To keep the juicy pork loin from drying out, warm the pork in a skillet over medium heat with the lid on. Add a splash of chicken stock. You can also warm it in a 350-degree oven in a covered dish until fully heated through.
How to Freeze
For easy serving, slice the pork into rounds, then freeze the cooked loin in a freezer-safe container for 2-3 months. Thaw in the fridge before reheating.
FAQ
It's a matter of personal preference, but searing the outside of the pork adds a wonderful crust and flavor to the final dish. It's a nice contrast to the tender pork and stuffing and only requires a few minutes of effort.
There are many variations of stuffed pork loin, but they all use a pork roast butterflied and tenderized into a mostly flat rectangle. Then, stuff it with a mixture of spinach, bacon, mushrooms, and onions that have all sauteed down in bacon fat. Brush the pork roast with mustard, add the filling, then roll, sear, and roast to perfection.
Slice down the center of the pork loin lengthwise with a sharp knife, leaving at least 1 inch uncut to hold the meat together. Make slow, long cuts until the roast opens like a book. Then, use a meat tenderized to hammer the piece of meat until it's mostly flat before filling and rolling. After cooking, use a long carving knife or serrated knife to gently trim slices of the stuffed pork loin for serving.
More Pork Recipes
- Roasted Pork Tenderloin
- Glazed Honey Balsamic Pork Chops
- Honey Glazed Roast Pork with Vegetables
- Char Siu (Chinese BBQ Pork)
- Vietnamese Grilled Pork
- Slow Cooker Carnitas (Pulled Pork)
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Mushroom Galette
Made with homemade pie crust and an earthy, cheesy mushroom filling, this savory Mushroom Galette is an absolute delight for any mushroom lover. It makes the most eye-catching appetizer or the perfect side dish to pair with a hearty main course at your next dinner party. Although it requires a few steps, it's so much easier than you'd expect!
There's something so wonderful about galettes in general, and savory galettes are seriously underrated. This creamy mushroom galette recipe has the best flavors and textures! It's made by preparing a simple pie crust, and then cooking down mushrooms with aromatic vegetables and fresh herbs. The tangy, cheesy layer keeps the crust from becoming soggy and adds a creaminess that takes the whole dish over the top. You'll want all your veggies to be wrapped in pie crust after you try this recipe!
Why You'll Love This Mushroom Galette Recipe
- Tender, flaky crust. The homemade pie crust is the perfect base for this savory mushroom tart. It adds a crisp crunch and a buttery flavor that pairs perfectly with the mushrooms.
- Perfect for any event. This delicious mushroom galette can be served as a hearty appetizer, a filling side dish for a roast, prime rib or steak, or at brunch alongside quiche and frittata. Save the recipe so you can make it again and again!
- Rich, earthy flavor. As the cremini mushrooms cook down, they release a delicious savory flavor that pairs perfectly with the funky gruyere cheese mixture. It's absolute heaven for mushroom lovers!
Ingredient Notes
To make this delicious mushroom galette, you will need the following ingredients (full measurements in recipe card below):
Pie dough ingredients
- all-purpose flour - use regular all purpose flour for a simple, rustic pie crust.
- salt - this seasons the flour and brings out the buttery flavors.
- butter - use unsalted room temperature butter for a tender, crumbly crust and use extra to cook down the mushrooms and onions.
- ice water - use very cold water to chill the butter for lovely flaky layers.
Filling ingredients
- butter - melt butter to add a rich, buttery flavor to the mushrooms.
- cremini mushrooms - thinly slice cremini mushrooms with a knife or mandolin slicer.
- onion - dice a white or yellow onion to add a slightly sweet, savory flavor to the galette.
- garlic - finely chopped fresh garlic will add an aromatic note that pairs well with the mushrooms and cheese.
- salt and black pepper - season to taste.
- thyme - fresh, finely chopped thyme pairs perfectly with the hearty flavor of cooked mushrooms.
- crème fraîche - use creme fraiche or sour cream to balance the mushrooms and keep the pastry from becoming soggy.
- gruyere cheese - shred Gruyere or another mild Swiss cheese. Divide it to add between two layers of the mushroom mixture.
- egg - brush an egg wash over the pastry before baking.
- thyme twigs - display fresh herbs on top as a beautiful garnish when serving.
You will also need several mixing bowls, a pastry cutter, plastic wrap, a rolling pin, parchment paper, a baking sheet, and a large skillet.
How to Make the Best Mushroom Galette
First, make the pie dough.
- Combine ingredients. Combine flour and ½ teaspoon salt in a mixing bowl, then add cubed butter. Use a pastry cutter (or 2 knives) to incorporate butter into the flour until large pea-sized pieces remain.
- Form dough. Add ice water and mix with your hands until most of the flour is incorporated and the dough is smooth.
- Rest. Wrap the dough tightly in plastic wrap and place in the refrigerator to rest and firm up for 30 minutes.
- Roll. Once the dough has firmed up, place it on a lightly floured surface. Use a rolling pin to roll it out into a circle or oval shape, about ¼-inch thick (The edges will be folded over, so the shape doesn't have to be perfect).
- Chill. Transfer the dough to a large parchment-lined baking sheet. Cover in plastic cling wrap and and refrigerate until the filling is ready.
Prepare the mushroom filling.
- Cook mushrooms. Melt butter in a large skillet over medium-high heat until it starts to bubble, about 1 minute. Add mushrooms and cook without turning for 3-5 minutes.
- Add aromatics. Add onion and garlic and season with salt and pepper. Cook until the mushrooms are golden brown and almost all the liquid has evaporated, about 5 minutes. Stir in thyme.
- Make crème fraiche mixture. In a small mixing bowl, stir together crème fraîche and ½ cup gruyere cheese and set aside.
Assemble and bake the galette.
- Add crème fraiche mixture. Take the dough out of the fridge and spread the crème fraîche mixture onto the base of the rolled out dough, making sure to leave a clear 1-inch border around the edge.
- Add mushroom filling. Spoon the mushroom filling on top of the crème fraiche.
- Add cheese. Top with the remaining ½ cup gruyere cheese.
- Fold edges. Carefully fold over the outer edge over the filling, overlapping about every inch. Brush egg wash along the folded over edges.
- Bake. Bake in a 375F preheated oven for 50-55 minutes, or until the dough crust turns golden brown. Let cool for 5 minutes.
- Serve. Let cool slightly for about 5 minutes and garnish with fresh thyme. Slice and serve warm.
Recipe Variations
- Shiitake mushroom galette. Meaty shiitake mushrooms are a perfect match for gruyere cheese and fresh thyme, although they can be harder to find and more expensive. If you have some available, they're absolutely worth a try.
- Use store-bought pastry. There's no rule that says you have to make your pastry dough from scratch. Use either store-bought pie crust or puff pastry to speed up the process.
- Try a different soft cheese. Instead of creme fraiche, you can also try a garlicky goat cheese or Boursin for a creamy, herby flavor that tastes wonderful with the mushrooms.
- Use rosemary. Although thyme tastes great in mushroom recipes, you can also use fresh rosemary instead.
How to Serve
This mushroom galette is delicious served on its own, or paired with some of my favorite appetizers including:
- Bacon Cheddar Cheese Ball
- Cranberry Brie Bites
- Sweet Potato Croquettes
- Butternut Squash Galette
- Whipped Ricotta Crostini
For more recipes, see our 75+ Easy Appetizer Recipes.
Recipe Tips and Tricks
- Don't overmix the dough. For a flaky pie crust, you normally use very cold unsalted butter. This recipe uses room temperature butter to get a delicate, crumbly texture. If you mix the butter too much, you will lose the little pockets of butter and have a dense crust.
- Rest the dough. After all that mixing, the dough will start to develop gluten. For the best, tender texture, the dough needs to rest in the fridge for 30-40 minutes before baking.
- Cook off the mushroom liquid. Raw mushrooms release so much moisture when you cook them! Let that moisture cook off completely before removing them from the heat. You'll get a much better texture and richer mushroom flavor.
Storing and Freezing Instructions
How to Store
The galette tastes best served fresh. If you have any leftovers, store them in an airtight container in the fridge for 3-4 days.
How to Reheat
Reheat leftover galette like pizza. Either toast it in a skillet to crisp up the crust or bake it in the oven at 350 degrees F until nice and warm.
How to Freeze
After chilling, wrap the remaining galette slices in several layers of plastic wrap and store them in a freezer-safe bag for several months. Thaw in the fridge before reheating.
FAQ
Rich, earthy mushrooms are best for savory mushroom dishes like mushroom pizza or galettes. Use common button mushrooms or the humble cremini or baby portabella. They're also wonderful with a mix of mushrooms, including wild mushrooms like king trumpet, shiitake, and oyster mushrooms.
It's highly recommended to egg wash the crust of your galette recipe before baking for a gorgeous shine and rich golden color.
Use a regular rimmed baking sheet (also called a half sheet baking tray). This will allow the galette to bake quickly without becoming soggy from any steam it lets off. It's best to use a stainless steel or aluminum pan instead of a dark-colored nonstick tray, and we recommend using a piece of parchment to make it easy to lift and serve the galette after baking.
More Mushroom Recipes
- Hungarian Mushroom Soup
- Sautéed Garlic Mushrooms
- Mushroom Risotto
- Farfalle Pasta with Mushroom Rosé Sauce
- Vegetarian Stuffed Mushrooms
- Tofu and Mushroom Stir Fry
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Royal Icing
This quick and easy Royal Icing is smooth, thick, and glossy - it's the only frosting recipe you need for perfectly decorated cookies! The traditional method uses raw egg whites and lemon juice, but this easy, reliable royal icing recipe uses a clever ingredient instead that gives you the same perfect result every time.
If you're a fan of cookie decorating, then you've probably scrolled past plenty of bakers piping perfect royal icing onto their cookies. There's something hypnotic about cookie decorating. You can really zen out and focus on the intricate designs in front of you, but it's a lot easier when you have a piping bag loaded with perfectly thick royal icing at the right consistency. Whether you want to make some cute sugar cookies or decorate an entire gingerbread house, this is the only royal icing recipe you'll need!
Why You'll Love This Royal Icing Recipe
- So simple to make. You just need a handful of ingredients and a mixer to whisk your ingredients together! Just add a little more water or sugar to get the desired consistency.
- No raw eggs necessary. Unlike the traditional royal icing recipe that calls for egg whites, this simple royal icing recipe uses meringue powder for a consistent result every time.
- Adapt to different consistencies. Whether you need thick icing to pipe in your borders or thinner flood icing to fill in your designs, you can easily adjust the consistency of the icing by adding a little warm water. It's so much easier than you'd think!
Ingredient Notes
To make this easy royal icing, you will need the following ingredients (full measurements in recipe card below):
- confectioners' sugar - also known as powdered sugar, this is the base of this easy royal icing recipe.
- meringue powder - this unusual white powder replaces the raw eggs in the traditional recipe while giving your icing a thick, stable texture to keep your designs intact. It also keeps the recipe vegan!
- water - use room temperature water to thin your icing until it's just right.
- vanilla extract - this gives your icing a delicious aroma as you bite into each cookie.
- gel food coloring - food dye is entirely optional, but it allows you to make endlessly beautiful designs in every color of the rainbow.
You will also need a large mixing bowl, hand mixer, small bowls, piping bags, and your favorite decorating tools.
How to Make the Best Royal Icing
- Mix together. In a large mixing bowl, combine confectioners' sugar with meringue powder. Add water and vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water (a teaspoon at a time). If you find the icing too thin, add a little more sugar.
- Add coloring. Divide the icing into small bowls and tint each one by adding a different gel food coloring to each. Beat until combined.
- Pipe and decorate. Transfer to piping bags and decorate cooled cookies.
Recipe Variations
- Adjust the flavor. Vanilla is wonderful, but you can easily use almond extract, orange extract, or any other flavor to make your royal icing taste amazing.
- Add a little corn syrup. If you want really shiny, glossy royal icing, add a little corn syrup.
- Get the perfect consistency. There are 3 different consistencies for royal icing, and you can use this one recipe for all of them!
- Make stiff icing. Whip your royal icing until it has stiff peaks that do not collapse. This thicker icing is ideal for making three-dimensional flowers or other large details.
- Detail icing. When you lift the beater out of the bowl, the tip of the icing will curl down without dissolving into itself right away. This is the best icing for detail work, like piping borders or lettering.
- Flood consistency. After lifting the beater, the icing will smooth itself out quickly (usually within 10-15 seconds). This thinner icing is used to fill in large sections of your designs.
How to Serve
This royal icing is perfect for decorating your favorite cookies including:
- Sugar Cookies
- Chocolate Sugar Cookies
- Cut Out Shortbread Cookies
- Gingerbread Cookies
- Chocolate Shortbread Cookies
For cookie decorating inspiration and icing tips, see our Christmas Sugar Cookies, Valentine's Sugar Cookies, or Easter Egg Sugar Cookies.
Recipe Tips and Tricks
- Use gel food coloring. Liquid food coloring doesn't hold true to its color as much and can thin out your icing. For best results, use vivid gel food coloring instead.
- Dry in front of a fan. An important part of making decorated cookies is getting the icing to dry quickly so you can move on to the next level of detail. Place your freshly iced cookies in front of a fan to speed up the process.
- Thin or thicken as needed. One of the beautiful things about royal icing is that you can easily thin or thicken it by adding water or powdered sugar. Just keep working on it until you get the proper consistency.
Storing and Freezing Instructions
How to Store
If you are working on a lot of recipes, you can leave your royal icing at room temperature in an airtight container for up to 2 weeks. Be sure to add a layer of plastic wrap to keep the top from drying out, or leave it in your pastry bag if you'll be coming back to the same project the next day. For longer storage, keep it in the fridge for approximately one month.
How to Freeze
For long-term storage, freeze your leftover royal icing in a freezer-safe container for up to 3 months. Thaw in the fridge before bringing it back to room temperature.
FAQ
Depending on the recipe you use, there are a few reasons why your royal icing may have an unpleasant taste. First, consider freshness. If you used raw eggs or milk, they may have gone bad. This icing should not be eaten. Other reasons may be that you used too much extract or food coloring, which can add an unpleasant taste. If you know your ingredients are fresh, try adding more water and powdered sugar to dilute the bad flavor to see if that helps or start over.
Although milk can add a creamy, rich texture to your royal icing, it is not shelf-stable at room temperature and will not last as long. To be able to make and serve sugar cookies as gifts, we recommend using water.
Typically, yes. The drying process is an important part of decorating cookies, and the cookies need to be uncovered to let the icing dry completely. If you're using a royal icing recipe with raw eggs, be sure to include some sort of acid to keep the egg from going bad, or try using meringue powder instead.
More Recipes with Icing
- Creamy Nutella Buttercream Frosting
- Gingerbread Cookies
- Lofthouse Cookies (Soft Frosted Sugar Cookies)
- Lemon Bundt Cake
- Moist Chocolate Cupcakes
- French Macarons with Vanilla Buttercream Filling
- Carrot Bundt Cake with Cream Cheese Glaze
Tried this recipe?
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Bacon Wrapped Scallops
These Bacon Wrapped Scallops are the most decadent appetizer to serve at your next party. In this recipe, tender, fresh scallops are wrapped in salty bacon slices before being baked to perfection. The sweet scallops absorb the flavor from the bacon, which bakes into a crispy shell. Drizzle the whole thing with a lemon butter sauce to take it over the edge. Your guests will rave over this perfect appetizer, and you'll be thrilled by just how easily this scallop recipe comes together.
Not all bacon-wrapped scallops are created equally. Although these two ingredients always go well together, there is a wide range between the cheapest bacon and the fanciest scallops. With higher quality ingredients, this luxurious appetizer can quickly become something utterly exquisite, fit for a main dish for your special occasion.
Why You'll Love This Bacon-Wrapped Scallops Recipe
- Exquisite flavor. Scallops are already known for their tender, sweet flavor, and the rich bacon takes them to the next level. The bacon is crispy, the scallops have just the right bite, and the lemony garlic sauce keeps them from tasting too rich. These just may be the perfect scallops!
- So easy to make. Your guests will think these scallops took you all day, but they won't! This easy appetizer just requires a few simple ingredients, a handful of common supplies, and a few minutes of work.
- Crowd-pleasing appetizer. Bacon and scallops are a match made in heaven, and your guests will realize that right away. The second they see what you've made for them, they'll disappear in a hurry!
Ingredient Notes
To make these delicious bacon-wrapped scallops, you will need the following ingredients (full measurements in recipe card below):
- scallops - use large sea scallops if possible. Dry them with a cloth before wrapping them in bacon.
- bacon - use either regular or thick-cut bacon.
- salt and black pepper
- butter - this will be melted down with garlic and lemon juice to highlight the flavors of the tender scallops.
- garlic - saute finely chopped garlic to bring out a sweet, savory flavor.
- lemon juice - fresh squeezed lemon juice will cut the richness and fattiness of the bacon to balance this dish.
- fresh parsley - chopped parsley is an optional garnish.
You will also need toothpicks, a small saucepan, parchment paper, and a baking sheet.
How to Make the Best Bacon Wrapped Scallops
- Wrap scallops. Use a paper towel to gently pat the scallops dry. Cut each piece of bacon in half and wrap it around the side of each scallop. Insert a toothpick through to secure the wrapped scallops. Sprinkle evenly with salt and pepper.
- Make sauce. In a small saucepan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Squeeze in lemon juice and set the sauce mixture aside.
- Cook. Arrange the wrapped scallops on a large parchment-lined baking sheet and turn the broiler in the oven on HI. Broil for 12-15 minutes until the scallops are cooked through and the bacon is crispy. Brush the wrapped scallops with some butter garlic sauce halfway through baking.
- Serve. Drizzle with the remaining garlic butter sauce and garnish with parsley.
Recipe Variations
- Try a different bacon. This simple recipe is incredibly flexible. You can use regular cut bacon, turkey bacon, or fancy bacon from a local butcher for a really special occasion.
- Air fryer bacon wrapped scallops. Get this easy appetizer on the table even faster by baking the scallops in the air fryer. This is easiest to do with a multipurpose air fryer that has a broil feature. Be careful not to burn or overcook the scallops!
- Serve a teriyaki dipping sauce. Skip the lemon butter and make a sweet Teriyaki Sauce out of brown sugar and soy sauce. The sweet and salty flavors will balance perfectly with the crispy bacon and sweet scallops.
How to Serve
These bacon-wrapped scallops are delicious served on their own, or paired with some of my favorite appetizers including:
- Antipasto Skewers
- Sticky Honey Garlic Meatballs
- Fried Goat Cheese Balls
- Cranberry Brie Bites
- Vegetarian Stuffed Mushrooms
For more recipe ideas, see our 40 Best Fall Appetizers.
Recipe Tips and Tricks
- Use the best quality scallops you can afford. Scallops are pricey, and if you're serving them to a crowd, you'll need quite a lot. Get the best scallops you can afford. Small bay scallops can be a lot more affordable than larger sea scallops.
- Dry the scallops. For the best texture, pat the scallops dry with a kitchen towel before wrapping them with a slice of bacon.
- Adjust the baking time. Smaller scallops will cook faster, and big scallops will take longer. Make sure the bacon is fully cooked before you remove them from the heat.
Storing and Freezing Instructions
How to Store
Store leftover bacon wrapped scallops in an airtight container in the fridge for 2-3 days.
How to Reheat
For the best results, serve this appetizer fresh. If you have leftovers to reheat, toast the scallops in the oven or air fryer at 400 degrees for 3-4 minutes. The microwave will make them soggy, so it's not recommended.
How to Freeze
Store leftover scallops in a freezer bag or airtight container and freeze for 2-3 months.
FAQ
Yes, but if you want to make bacon-wrapped scallops using frozen scallops, you need to thaw and drain the scallops first. This will make sure they cook evenly and get the best flavor and texture.
Absolutely. It's so important to season your scallops to give them the best flavor. Be sure to dry them off, then season them with salt and pepper before cooking.
For an appetizer, the rule of thumb is to plan on 2-3 scallops per person. For a main course, you'll likely need about 6-8 oz per person, which is double this amount (4-6 large scallops or 8-12 smaller ones).
More Appetizer Recipes
- 75+ Easy Appetizer Recipes
- Salmon Bites
- Cheese Board
- Cranberry Brie Bites
- Air Fryer Pizza Rolls
- Shrimp Cakes
Tried this recipe?
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Gingerbread Cake
This sheet pan Gingerbread Cake is a perfect treat to delight your friends and family with this holiday season. Made with real molasses and lots of warm spices, this gingerbread snack cake has the flavor of real, old-fashioned gingerbread yet comes together with common pantry staples. Top it all off with a luxuriously creamy brown butter cream cheese frosting to balance the rich spices, and you've got an adorable (and delicious) winter dessert for any occasion.
If you're looking for the perfect cake to make after your Christmas dinner, you found it! There's something so comforting about the deep, rich flavor of gingerbread, especially when you balance it with tangy cream cheese. Since this cake is made in a regular 9x13 pan, you don't even have to fuss with cutting layers or any fancy frosting techniques (unless you want to). Just bake, cool, frost, and serve!
Why You'll Love This Gingerbread Cake
- So easy to make. This gingerbread sheet cake recipe uses the creaming method, and comes together with just a few minutes of effort. It's easy enough, even for beginner bakers. No layering required!
- Tender, moist cake. This cake uses a few ingredients that guarantee a rich, moist texture, like vegetable oil and sour cream. It has such a soft, dreamy texture!
- Classic gingerbread flavor. To get that iconic gingerbread flavor, this gingerbread cake recipe uses real molasses, lots of warm spices, and dark brown sugar. It's so good!
Ingredient Notes
To make this delicious gingerbread cake, you will need the following ingredients (full measurements in recipe card below):
Gingerbread Sheet Cake Ingredients
- cooking spray oil - spray the pan well and add parchment paper for easy release.
- fancy molasses - this is essential to get that classic, rich gingerbread flavor.
- water - hot water will dilute the molasses to make it easier to integrate into this gingerbread cake recipe.
- all-purpose flour - regular all purpose flour works great in this recipe; no need for pastry flour.
- baking powder - this will give the gingerbread cake batter a nice, fluffy texture.
- spices and seasonings - the secret to gingerbread cake is the right mix of spices. This recipe uses cinnamon, ground ginger, allspice, and ground cloves for lots of spice flavor.
- salt - salt highlights all the flavors in this gingerbread recipe to make it even more flavorful.
- eggs - use room temperature eggs to bind the batter together and get a lovely rise.
- brown sugar - dark brown sugar has a rich flavor that pairs perfectly with warm spices.
- vanilla extract
- vegetable oil - cakes made with vegetable oil are incredibly soft and tender.
- sour cream - the added moisture in the sour cream gives the cake a very moist texture and it balances the sugar and spices.
Brown Butter Cream Cheese Frosting Ingredients
- butter - instead of whipping the butter for buttercream, brown it to release a nutty brown flavor that tastes amazing in the tangy cream cheese frosting.
- cream cheese - let the cream cheese come to room temperature for easy whipping.
- confectioners' sugar - powdered sugar will sweeten the frosting. Adjust to taste.
- vanilla extract
- gingerbread sprinkles - these are entirely optional but give the finished cake an eye-catching look.
Equipment Needed
You will also need the following baking tools and equipment:
- 9x13 cake pan
- parchment paper
- a small mixing bowl
- a whisk
- two large mixing bowls
- stand mixer or electric mixer
- toothpick
- medium cooking pan
- heat-proof bowl
- spatula
How to Make the Best Gingerbread Cake
First, let's make the gingerbread sheet cake.
- Prep. Preheat the oven to 350°F. Prepare a 9×13-inch cake pan with cooking spray and parchment paper on top, leaving an overhang on 2 sides for easy removal after baking. Set aside.
- Prepare molasses. In a small mixing bowl, whisk together the molasses and hot water until well-combined. Set aside.
- Combine dry ingredients. In a large sized mixing bowl, add the flour, baking powder, salt, cinnamon, ginger, allspice, and cloves, then whisk together to combine.
- Combine wet ingredients. In a stand mixer fitted with the paddle attachment, add eggs, brown sugar, and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Scrape down the sides of the bowl and then slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
- Alternate adding ingredients to wet ingredients. On low speed, add the dry mixture to the stand mixer in 3 additions, alternating with the sour cream and water-molasses mixture. Beat only until the batter becomes smooth.
- Bake. Add the batter to the prepared cake pan. Bake in the oven for 30-35 minutes, or until a toothpick comes out clean. Allow to cool completely before frosting.
Now, make the brown butter cream cheese frosting.
- Brown the butter. Melt butter in a cooking pan over medium heat, bringing it to a bubble. Continue heating over medium heat, stirring constantly to prevent burning. The butter will start to foam and sizzle, then you will start to see milk solids on the bottom of the pan. Continuously stir until butter turns a golden brown colour and gives off a nutty aroma. Once the milk solids turn a nutty brown colour, immediately remove from heat and pour into a heat-proof bowl. This entire process will take about 8-10 minutes. Allow butter to cool to room temperature, about 5-10 minutes.
- Make frosting. When the brown butter is at room temperature, transfer the brown butter to a large mixing bowl and add the cream cheese. Beat with an electric hand mixer until smooth, creamy, and fluffy, about 2 minutes.
- Add sugar. Add in the confectioners' sugar and vanilla, then beat again with hand mixer until combined, and fluffy, about 2-3 more minutes.
Finally, assemble and serve the cake.
Dollop the frosting onto the cooled cake, then spread it out with a spatula. Optionally, decorate with gingerbread sprinkles on top.
Recipe Variations
- Make a layered cake. If you'd prefer to make a layer cake, evenly divide the cake batter into two 9-inch cake pans and bake. Be sure to prepare the pans well and adjust the cooking time as needed.
- Bake gingerbread cupcakes. Line your muffin tin with cupcake liners and fill the cups ⅔ of the way. Bake for 20-25 minutes or until fully baked. Cool, then frost and decorate.
- Add more ginger. For an even stronger flavor, fold in candied ginger throughout this spiced molasses ginger cake before baking.
- Fold in nuts or chocolate. There are so many flavors that go well with gingerbread! Fold in ½ cup of dark chocolate shavings or chopped nuts for a little crunch and extra flavor.
How to Serve
This gingerbread cake is delicious served on its own, paired with a warm drink or some of my favorite holiday treats including:
- White Hot Chocolate
- Chai Tea Latte
- Christmas Cupcakes
- Golden Milk Turmeric Latte
- Chai Cookies
- Chocolate Peppermint Christmas Bark
For more recipes, see our 30 Best Christmas Dessert Recipes.
Recipe Tips and Tricks
- Use the right type of molasses. This recipe calls for fancy molasses, which may also be called light or regular molasses in your grocery store. Avoid very dark molasses, like blackstrap molasses, as it may be too strong for this cake.
- Use fresh spices. Fresh spices have so much more flavor than older ones. Either use freshly ground spices or add extra if you know your spices are more than a year old.
- Properly cream the sugar. Be patient, especially when creaming the butter and sugar. You're aiming for a rich, fluffy texture, but it's easy to undermix or overmix. Make sure the butter is completely softened before you start, and when the butter mixture has tripled in size, stop mixing.
Storing and Freezing Instructions
How to Store
Since this cake is frosted with fresh dairy, it needs to be stored in an airtight container in the fridge, where it will stay fresh for approximately 3-4 days.
How to Freeze
This cake can easily be frozen for later, either with the frosting or without. Be sure to let the cake cool to room temperature first, then wrap it well with foil or plastic wrap before storing the cake in a freezer-safe container for up to 1 month. If you are freezing an unfrosted cake, it will last closer to 3 months.
FAQ
The secret to a good gingerbread cake is molasses and lots of warm spices. These add that rich, dark color and flavor and a gentle warming effect that makes gingerbread so lovely to eat. To make this gingerbread cake recipe, you'll first need to cream the butter, sugar, and vanilla together. Then, gradually add the wet ingredients (sour cream, vanilla extract, and eggs). Alternate adding the flour, baking powder, and warm spices with a mixture of hot water and molasses until the batter is fully combined. Then, bake, cool, frost, and enjoy!
The warm spices and rich flavor of gingerbread can pair with so many other flavors, including even more ginger (like candied ginger), orange or lemon zest, cream cheese, dark chocolate, winter fruits like apples or pears, caramel, eggnog, pumpkin, coffee, maple syrup, toffee, and so much more! Feel free to use your favorite caramel frosting or add toffee pieces to the cake for extra flavor.
Although gingerbread and spice cakes seem quite similar, there is one key difference: molasses. Both cakes are known for having lots of warm spices, but gingerbread usually has more ginger, and a good gingerbread cake must have molasses, which gives it that lovely brown color and a rich flavor.
More Cake Recipes
- 50 Best Cake Recipes
- Gingerbread Bundt Cake with Maple Cinnamon Glaze
- Yogurt Fruitcake
- Pumpkin Dump Cake
- Apple Cake
- Carrot Bundt Cake with Cream Cheese Glaze
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Cauliflower Alfredo
This creamy Cauliflower Alfredo is the perfect way to enjoy your favorite comfort food dinner while sneaking in some extra veggies. You won't even be able to tell it's not the real thing! This homemade pasta sauce is made with tender pieces of cauliflower blended into a deliciously rich and creamy sauce that is so so good.
If you've never tried adding cauliflower to your alfredo sauce before, now's the time! The cooked cauliflower breaks down perfectly into a creamy cauliflower alfredo sauce, allowing you to get the same richness and flavor of real alfredo sauce without relying on heavy cream. Tender cauliflower hides in the rich, cheesy sauce while adding a wonderful texture. You'll want to keep cauliflower in your fridge just for this healthy alfredo sauce that's gluten-free!
Why You'll Love This Cauliflower Alfredo
- Sneak extra veggies. Most of us would benefit from eating a few more veggies here and there. The cauliflower puree in this sauce absolutely counts as a serving of vegetables, so it's a wonderful way to make your favorite dinner just a bit more nutritious.
- Rich, creamy flavor. The blended cauliflower disappears into the cheesy flavor of the pasta sauce. You won't really notice it's there, but it will add a great body and texture that coats every noodle. The whole family will love it!
- Ready in a flash. After steaming the cauliflower, puree it together with sauteed onions, garlic, milk, parmesan cheese, and more. Toss the creamy cauliflower sauce over your pasta, and dinner is served.
Ingredient Notes
To make this delicious Cauliflower Alfredo, you will need the following ingredients (full measurements in recipe card below):
- cauliflower - use either fresh or frozen cauliflower cut into florets.
- butter - this tenderizes the cauliflower while adding a rich, buttery flavor. Extra virgin olive oil works well too.
- onion - saute diced yellow onion for extra flavor.
- garlic - minced garlic has a wonderful savoriness that pairs perfectly with the natural sweetness of cauliflower.
- vegetable stock - use chicken or vegetable broth as part of the creamy base for the sauce.
- milk - milk adds a rich creaminess. Feel free to use a neutral-tasting non-dairy milk instead.
- parmesan cheese - grated Parmesan cheese has a salty, umami flavor that is key to traditional alfredo sauce.
- seasonings - season with Italian seasoning, sea salt, and black pepper.
- fettuccine - cook half a pound of fettuccine pasta to toss in the cream sauce.
- fresh parsley - sprinkle parsley for a little freshness.
You will also need a large cooking pot and lid, skillet, and a food processor (or immersion blender).
How to Make the Best Cauliflower Alfredo
- Cook cauliflower. Bring a large cooking pot of salted water to a boil. Add the cauliflower florets and turn the heat down to medium. Cook covered for 10 minutes until the cauliflower is soft and tender. When the cauliflower is ready, remove from heat and drain.
- Sauté aromatics. While the cauliflower is cooking, melt butter in a skillet over medium heat. Add onion and garlic and sauté until soft, about 2 minutes. Remove from heat and set aside.
- Puree. In a food processor, add the cooked cauliflower, sautéed onion and garlic, vegetable stock, milk, Parmesan cheese, Italian seasoning, salt and pepper. Puree until smooth and creamy. (You can also add everything in a pot and blend with an immersion blender until smooth).
- Serve. When ready to serve, transfer the cauliflower alfredo to saucepan or skillet and simmer over medium low heat, stirring occasionally. Add cooked fettuccine and toss well to coat. Top with chopped parsley and serve.
Recipe Variations
- Vegan cauliflower alfredo sauce. To make this creamy alfredo sauce plant-based, use unsweetened non-dairy milk like oat milk, replace the butter with a butter-flavored spread, and use nutritional yeast flakes instead of parmesan cheese. Be sure to use vegan pasta to avoid eggs.
- Roasted cauliflower sauce. To make the cauliflower flavor more intense, roast the head of cauliflower in the oven until golden brown and caramelized. You can also roast the onion and garlic cloves. Then, blend everything together like normal.
- Add veggies. Make this healthy fettuccine alfredo even more nutritious by adding sauteed or roasted carrots, peas, pearl onions, broccoli, kale or baby spinach, mushrooms, or green beans.
- Cauliflower mac. Use this creamy white sauce to make a rich, delicious mac and cheese. Add about a cup of shredded cheddar to the creamy sauce for a really cheesy flavor.
How to Serve
This cauliflower alfredo pasta is delicious served on its own, or paired with some of my favorite dishes including:
- Dutch Oven Whole Roast Chicken
- Easy Baked Meatballs
- Garlic Breadsticks
- Antipasto Skewers
- Tomato Bruschetta with Balsamic Glaze
For more recipe inspiration, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Make sure the cauliflower is tender. If your cauliflower is not at least fork-tender before you pop it in your high powered blender, it will become gritty. Let it cook all the way to get a lovely, creamy sauce.
- Try different noodles. Although Alfredo is traditionally served with fettuccine, you can really use any pasta noodles. This makes a fun mac and cheese, too!
- Salt the pasta. To get the most flavor out of this creamy pasta dish, cook the noodles in a large pot of salted water.
Storing and Freezing Instructions
How to Store
Store leftover cauliflower alfredo sauce in an airtight container in the fridge for 4-5 days.
How to Reheat
Warm the chilled sauce in a small pan and add cooked pasta with a small splash of water. Stir well until the pasta and sauce are hot and serve.
How to Freeze
The sauce can be frozen, but it often separates after thawing. It's best to serve it fresh.
FAQ
There are several different ways to make cauliflower sauce. Some recipes use cauliflower puree, which is made with cauliflower, stock, and salt. Other recipes like this cauliflower alfredo recipe add extra richness and flavor by sauteing onions, roasting garlic, and adding milk and Parmesan cheese. This allows you to replace the heavy cream in Alfredo with cooked cauliflower, making it a little lighter but just as delicious.
Not always! You can easily make a delicious cauliflower alfredo with real milk and Parmesan cheese, but it's also easy to make it without dairy. To do this, replace the butter with a butter-flavored spread and replace the milk with a neutral milk alternative, like coconut milk. Don't forget to substitute nutritional yeast for the Parmesan. It can help to add a little Dijon mustard for extra flavor, too.
Store leftover pasta in the fridge for about 4-5 days. Keep it covered in an airtight container and reheat it in a small saucepan until hot.
More Cauliflower Recipes
- Cauliflower Mac and Cheese
- Cauliflower Tots
- Creamy Garlic Cauliflower Soup
- Mashed Cauliflower
- Cauliflower Tacos
- Baked Cauliflower Nuggets
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Cranberry Brie Grilled Cheese
This Cranberry Brie Grilled Cheese features the sweet and tart flavor of cranberry that pairs perfectly with the creamy, slightly funky flavor of brie. This is a wonderful way to use up that leftover cranberry sauce in a new way! The sandwiches are simple enough to tide you over between holiday meals yet fancy enough to serve at a casual holiday brunch. It's the perfect quick meal for fall!
If you haven't been adding cranberry sauce to your sandwiches, you absolutely should! It adds such a lovely fall flavor to any recipe and pairs really well with turkey breast or sliced ham. This cranberry grilled cheese sandwich is such a treat. It uses both regular cheddar and creamy brie cheese for a delicious combination of flavors that tastes like you turned your favorite baked brie appetizer into a sandwich.
Why You'll Love This Cranberry Brie Grilled Cheese
- Delicious flavor. Cranberry and brie are the perfect combination! They taste luxurious together, and you'll want to keep cranberry sauce on hand all year just for this sandwich!
- So quick to make. Just like making a regular grilled cheese, this recipe comes together with just moments of effort. You can even make a big batch in the oven to feed a crowd!
- Great use of leftovers. This leftover Thanksgiving grilled cheese sandwich is a perfect recipe to whip up when you have leftover cranberry sauce from a holiday party. We love repurposing our leftovers into something new. See all our favorites in our 15 Leftover Cranberry Sauce Recipes..
- Fancy enough for a holiday lunch. If you're hosting a brunch or an afternoon holiday meal, you can easily serve this brie sandwich with butternut squash apple soup for a quick, easy meal full of your favorite fall flavors.
Ingredient Notes
To make this delicious cranberry brie grilled cheese, you will need the following ingredients (full measurements in recipe card below):
- butter - apply unsalted butter to the outsides of the bread before cooking.
- sandwich bread - choose your favorite white sandwich bread.
- brie - thinly slice brie. Avoid the rind of the brie cheese, as it can have a very strong flavor.
- cheddar - we use another cheese, like shredded cheddar, to balance out the flavor of the soft brie. Feel free to substitute with another kind of melty cheese such as mozzarella, provolone, or smoked gouda.
- cranberry sauce - use either store-bought or homemade sweet cranberry sauce.
You will also need a skillet or griddle and a spatula.
How to Make the Best Cranberry Brie Grilled Cheese
- Spread butter. Spread ½ tablespoon of butter on each of the 4 slices of bread and place them on a plate. Flip 2 of the slices over with the butter side facing down.
- Add toppings. Divide the sliced brie cheese evenly onto the 2 flipped over slices (unbuttered side) and top with an even layer of cranberry sauce and a pinch of salt. Top with shredded white cheddar. Place the remaining 2 slices on top (with the buttered side up) to make a sandwich.
- Cook. Heat a skillet or griddle pan over medium-low heat. Add the sandwiches (you may have to do this in 2 batches) and cook until golden brown and the cheese has melted, about 3 minutes per side.
- Serve. Slice in half and serve immediately.
Recipe Variations
- Add meat. Add a few leftover turkey slices from Thanksgiving dinner to make these sandwiches even more substantial.
- Slice some apple. Slice a fresh, firm apple into very thin slices and add it between the layers of cheese for a little pop of flavor and extra crunch.
- Change the bread. This sandwich would taste wonderful with a tangy slice of sourdough, soft brioche, or even a crusty French baguette.
- Add mustard. A little whole grain mustard or Dijon would add a nice sharp flavor to contrast the tart cranberries and brie.
- Try a different cheese. The brie pairs perfectly with any type of melty cheese, like mozzarella cheese, gouda, or even goat cheese. Feel free to use the leftovers from your holiday cheese platter and use what you have!
How to Serve
This cranberry brie grilled cheese is delicious served on its own, or paired with a bowl of delicious soup on the side such as:
- Roasted Butternut Squash Soup
- Creamy Turkey Gnocchi Soup
- Pumpkin Soup
- Creamy Tortellini Soup with Sausage
- Potato Corn Chowder
For more soup recipes, see our 60 Best Soup Recipes.
Recipe Tips and Tricks
- Warm the pan first. If your pan is too cold, the butter will melt instead of crisping up the bread. If the pan is too hot, the butter will brown immediately and burn the bread. Let the pan warm up over medium-low for a few minutes first for the perfect sandwich.
- Use shredded cheddar. Shredded cheese will melt faster than cheese slices, and it will sink into all the nooks and crannies for extra flavor.
- Adjust to taste. There are so many add-ins that can take this sandwich to the next level! Raid the fridge. Feel free to add bacon, ham, turkey, mustard, apple slices, and more.
Storing and Freezing Instructions
How to Store
Store any leftover sandwiches in an airtight container in the fridge for 2-3 days.
How to Reheat
Apply a little extra butter or olive oil to the sides of the sandwich, then either toast the sandwich in a hot skillet over medium heat or bake it in the oven at 350 degrees until the cheese melts and the bread becomes crispy again.
How to Freeze
Although this grilled cheese recipe is best served fresh, you can freeze the leftovers for about a month. Be sure to thaw them in the fridge before reheating.
FAQ
Yes! If you make a bunch of grilled cheese sandwiches for a party or meal, you can easily reheat the sandwich by toasting it in a large skillet or baking it in your oven (or air fryer). Add a little extra butter on each side and warm it until the cheese begins to melt.
The tart flavor of cranberry sauce pairs well with a variety of cheeses, especially funkier types that benefit from the sharp flavor of the fresh berries. For example, cranberry sauce tastes great with brie, sharp aged cheddar, feta, goat cheese, blue cheese, and other soft-ripened cheeses. It's also great with milder cheeses, like mozzarella, but the cheese flavor tends to hide behind the cranberry flavor.
There are so many different types of bread to choose from, but we prefer to use regular white sandwich bread. It has a soft, tender texture and mild flavor that pairs perfectly with the smooth melted brie cheese and cranberry sauce. Some other great options are sourdough bread, which has a crispy texture after toasting, or soft, sweet brioche slices. You can also use a French baguette, but it will be more like a panini than a grilled cheese. No matter which of these bread options you choose, it'll be a delicious sandwich to serve with those Thanksgiving leftovers!
More Sandwich Recipes
- Roasted Broccoli Grilled Cheese Sandwich
- Tuna Melt Grilled Cheese Sandwich
- Pita Grilled Cheese
- Grilled Cheese Roll Ups
- Caprese Sandwich
- Leftover Turkey Salad
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Baked Potato
This Baked Potato is a delicious, hearty side dish that pairs well with almost any main course. It's golden brown and crispy on the outside, fluffy and creamy on the inside, and just plain appetizing. Even better, it's incredibly easy to make and takes only a few minutes of prep work!
This classic baked potato recipe is a staple at any gathering, big or small. Everyone loves a good baked potato, and no matter how you dress it up, it always tastes amazing. Whether you top it with butter, sour cream, or bacon bits, the combination of crunchy, creamy, and savory makes it a wonderful companion to any meal. It's simply one of my favorite ways to spice up some plain old potatoes with just a few pantry ingredients, and it might just become one of yours too!
If all you have at home are sweet potatoes, make this baked sweet potato instead.
Why You'll Love this Baked Potato Recipe
- Super easy to make. Five ingredients, a little bit of prep time, less than an hour in the oven, and you've got a delicious, golden-brown baked potato. It's nothing complicated, but it does have some waiting time, so you're free to do other things while it bakes.
- Budget-friendly. Potatoes are incredibly affordable, so it's a great way to stretch your food budget. You don't need any fancy ingredients, and you can top the potatoes with whatever you have in your fridge or pantry.
- Healthy and filling. Whether you're trying to eat healthy or just looking for something filling and satisfying, this baked potato is packed with fiber, complex carbohydrates, vitamins, and minerals that will keep you full and fueled for hours. And since it's baked instead of fried, it's way better for you than traditional French fries or potato chips.
- Versatile. Whether you like your potatoes plain or loaded, it's easy to make them your own. Top them with butter, sour cream, cheese, bacon bits, chives, caramelized onions, jalapeños, and many more. It doesn't matter what main dish you're serving, a baked potato will go great with it!
Ingredient Notes
To make this easy Baked Potato, you will need the following ingredients (full measurements in recipe card below):
- potatoes - although any potato can be used, I recommend using Russet. It has a high starch content and low moisture, making it super light and fluffy inside as it bakes. Its thick skin also crisps well. A great alternative would be Idaho, but it's okay to use other varieties like Yukon Gold.
- butter - gives a rich flavor while keeping it moist and creamy, so don't skip this.
Baked Potato Toppings
Top these baked potatoes with your favorite toppings. We used sour cream and chives, but you can feel free to use any toppings you like. Some popular options are:
- sour cream - adds a tangy flavor while providing another layer of creaminess.
- chives - adds flavor that complements the sour cream so well.
- bacon bits - adds crunch and smokiness
- cheese - add some melty cheese like cheddar or provolone and watch it melt into gooey deliciousness.
- shredded chicken - adds some protein by adding shredded chicken to the potatoes. See our BBQ Chicken Stuffed Baked Potatoes for more.
- salt and pepper - season generously to really bring out the flavors of the potatoes.
You will also need measuring spoons, a large baking sheet, and parchment paper.
How to Make the Best Baked Potato
- Prep potatoes. Poke a fork into the potatoes to make a few vents. Line a large baking sheet with parchment paper and place the potatoes on it.
- Bake. Bake in a 425F preheated oven for 50-60 minutes until they are completely soft inside, and fork tender. If you can insert a fork easily into the flesh, then it is fork tender.
- Cool. Let cool for 10 minutes and cut the skin with scissors.
- Season. Top with butter and season with salt and pepper to taste.
- Add toppings. Top with a dollop of sour cream and chives, or your favorite toppings. Serve warm.
Recipe Variations
- Use olive oil. If butter isn't your thing, try olive oil instead. It's a healthier option and still gives the potato a great flavor and a nice texture.
- Make it cheesy. Finish it off with loads of cheese for some melty goodness. Some great options are cheddar, Parmesan, and Monterey Jack.
- Fill it up. Cut the potatoes halfway through baking and stuff some bacon and egg in the center to make a loaded potato dish that's perfect for breakfast or lunch.
- Mexican-style. Top it with some salsa, queso, chili, sour cream, or some guac for a delicious Mexican-style baked potato.
How to Serve
Enjoy this delicious Baked Potato on its own by loading it with your favorite toppings or serve it with meats, salads veggies, burgers, and seafood like:
- The Best Ribeye Steak
- Slow Cooker Beef Chili
- Lemon Kale Salad
- Honey Balsamic Brussels Sprouts
- Mediterranean Turkey Burgers
- Garlic Shrimp Skewers
Recipe Tips and Tricks
- Use medium-sized potatoes. Any smaller and they'll cook too quickly; any larger and they won't be cooked through. It's best to use medium potatoes as it has enough room for any topping or stuffing you want.
- Poke them enough. Poke different parts of the potato before baking to let the steam escape as it cooks in the oven. Otherwise, you're in for a nasty surprise once you cut into it!
- Skip the foil. What we want is a nice, crispy skin, and wrapping the potato in foil does the opposite. It traps in the moisture and that can make it very soft in the worst way.
- Season generously. Salt and pepper are essential for flavor, so make sure you season the potato well to achieve that perfect balance of flavors. Feel free to use other seasonings like garlic powder, chili powder, or paprika if you want to spice it up.
Storing and Freezing Instructions
How to Store
Store leftovers in an airtight container and keep it in the fridge for up to 5 days.
How to Reheat
Pop it in the oven at 350℉ for 15 minutes or in the air fryer for 10 minutes, or until warmed through. For faster reheating, you can use a microwave on high power for 2-3 minutes. Make sure it's covered to avoid any mess.
How to Freeze
Wrap each baked potato in aluminum foil and place them in a sealable freezer-safe bag or container. Store it in the freezer for up to 3 months.
More Potato Recipes
- 40 Best Potato Recipes
- Hasselback Potatoes
- Potato Stacks
- Baked Potato Wedges
- Crispy Smashed Potatoes
- Duchess Potatoes
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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