Blog - Page 25 of 41 - Ahead of Thyme

Candy Cane Cookies

Candy cane cookies are a fun and festive holiday cookie that is perfect for your holiday cookie box or cookie exchange this year. These red and white twist cookies are buttery, crumbly, sugary with a hint of peppermint for that classic candy cane flavor. Plus, they are easy to make in one bowl with just a few pantry staple ingredients. These Christmas cookies store well and last for months in the freezer so you can make a big batch and snack on them all season long.

Why You'll Love Candy Cane Cookies

Easy to make. Candy cane cookies require just a handful of ingredients which are all pantry and refrigerator staples that you will likely have at home, especially if you are a home baker. These cookies do require some chill time, but the cookie dough is easy to make and comes together in one bowl in just under 10 minutes.
Delicious texture and flavor. These cookies are a twist on classic shortbread cookies and literally curmble in your mouth. They are buttery and sugary, with a hint of peppermint for that classic candy cane flavor. It's a candy cane in cookie form.
Festive holiday cookie. If you are looking for a cute and festive cookie that is loaded with holiday flavors, then this is it. It's perfect to include in a Holiday Cookie Box along with some other classic Christmas cookies like Snickerdoodles, Peanut Butter Blossoms, Thumbprint Cookies, Linzer Cookies, and Gingerbread Cookies.

Ingredient Notes

To make festive Candy Cane Cookies, you will need the following ingredients (full quantities in the recipe card below):

butter - use softened butter. The consistency of the butter is important. You want softened butter. Not microwaved butter. Not melted butter. Not hard butter. Give your butter about 1 hour to sit at room temperature for it to become soft.
sugar - we recommend using confectioners' sugar for a melt-in-your-mouth texture.
egg
peppermint extract
vanilla extract
salt
all-purpose flour
red food coloring
granulated sugar - this is optional, to sprinkle on top once baked. You can also sprinkle crushed candy canes on top or both.

You will also need measuring cups and spoons, stand mixer (or hand mixer and mixing bowl), half sheet baking pan and silicone baking mat (or parchment paper), and wire cooling rack.

How to Make the Best Candy Cane Cookies

Make the cookie dough. 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 egg, peppermint extract, and vanilla and beat until incorporated. Gradually add the flour and beat on low speed until combined and there are no dry flour particles visible.
Divide and chill. Use your hands to shape the dough into a ball and divide it in half. Shape one half into a disc and wrap it tightly in plastic cling wrap. Add red food coloring to the other half and beat slowly until incorporated. Shape into a disc and wrap tightly in plastic cling wrap. Chill the dough discs for 2 hours, up to overnight.
Shape the cookies. Remove the dough from refrigerator. Take one tablespoon of each dough and roll into a 4-inch strip. Place the one white and one pink strip together side by side. Place them slightly together and twist. Transfer the cookies to the large half sheet baking pan lined with a silicone baking mat, curving one end to shape into a candy cane.

Bake. Bake the cookies in a 375 F preheated oven for 7-9 minutes, until the edges start to set. Sprinkle some granulated sugar immediately on the cookies. Leave them on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.

Storing Instructions

How to store candy cane cookies: Keep candy cane cookies in a cookie tin or airtight container at room temperature for up to one week. The refrigerator can extend the shelf life to 10 days. You can also freeze them for up to 3 months.
How to freeze: These cookies freeze really well. Place them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.
How to store cookie dough: Once you have shaped the dough into a disc and wrapped with plastic cling wrap, you can store it in the fridge for up to 3 days before rolling and cutting out the cookies. When ready to use, set the dough on the kitchen counter for 5-10 minutes to soften a little and make it easier to roll.
How to freeze cookie dough: Place the plastic wrapped cookie dough disc into a freezer bag or airtight container and store in the freezer for up to 2 months. When ready to use, allow it to thaw overnight in the refrigerator, and then let it sit at room temperature for 5-10 minutes before rolling.

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Roasted Pork Tenderloin

Roasted pork tenderloin is juicy, tender, and flavorful. This lean protein is seasoned and seared to perfection, then roasted until crisp on the outside, locking in all the natural juices inside. Plus, use the pan drippings to make a delicious sauce to drizzle on top. Pork tenderloins are a quick and easy dinner to make in just 30 minutes - for a delicious, stress-free holiday meal on special occasions or a go-to on busy weeknights when you are feeling extra fancy.

Why You'll Love Roasted Pork Tenderloin

It's quick and easy. This roasted pork tenderloin with sauce is ready in just 30 minutes (including prep!). Not only is it a low stress meal to serve on special occasions, but it's quick and easy enough to serve for dinner on busy weeknights.
Packed with flavor. For this baked pork tenderloin recipe, you'll need a simple dry rub seasoning blend made of salt, pepper, garlic, paprika, ground cumin, and Italian seasoning. Plus, we pierce the tenderloins as a simple way to allow the seasoning to really set in without a long marinating time. The combination of these few ingredients and the piercing method result in phenomenal flavor in every bite.
A lean cut of meat. Pork tenderloin is a lean cut of meat that is low in fat and an excellent source of protein. It is also a great source of vitamins and minerals including B vitamins, potassium, and zinc.
The simple and tasty sauce. We're not wasting those delicious pan drippings. In this juicy pork tenderloin recipe, you'll add in ketchup, soy sauce, and wine to create a thin gravy-like sauce that compliments the pork so well.

Ingredient Notes

To make this delicious and easy Roasted Pork Tenderloin, you will need the following ingredients (full quantities in recipe card below):

pork tenderloins
vegetable oil
seasoning - salt, pepper, garlic powder, paprika, ground cumin, and Italian seasoning.
sauce - the sauce is optional. You can make it in minutes using the pan drippings, wine (red or white), ketchup, soy sauce, salt, and pepper.

You will also need measuring cups and spoons, an ovenproof frying pan such as a cast-iron skillet, and a meat thermometer.

How to Make the Best Roasted Pork Tenderloin

Prep the pork tenderloins. Pat dry the tenderloins completely with a paper towel. Use a fork to prick the tenderloins all over. Rub 1 tablespoon oil evenly all over the tenderloins. In a small mixing bowl, mix together all the seasoning (salt, pepper, paprika, cumin, and Italian seasoning) until evenly combined. Generously rub the seasoning mixture over the tenderloins until evenly coated. Set aside.
Sear. In a large ovenproof frying pan or cast-iron skillet, heat the remaining 1 tablespoon oil until the hot oil sizzles, about 1 minute. Add in the tenderloins and sear until browned on all sides, about 6-8 minutes.
Bake. Transfer the skillet into a 400F preheated oven and bake (uncovered) until fully cooked through, about 15 minutes. The internal temperature for the pork should reach 145F as read on a meat thermometer. Turn the tenderloins over halfway through baking to ensure even cooking.
Make the sauce (optional). Add wine, ketchup, and soy sauce to the pan drippings. Mix well and bring to a simmer over medium heat. Make sure to loosen all the browned bits on the skillet with a spatula. Season the pan sauce with salt and pepper to taste.
Serve. Once baked, transfer the cooked tenderloins onto a plate and let rest for 5-10 minutes. Slice and serve with the pan sauce (optional) drizzled on top.

How to Cook Pork Tenderloin in the Instant Pot

Turn on the Sauté function on high on the Instant Pot (pressure cooker) and sear the prepared and seasoned tenderloin until browned on all sides, about 5-7 minutes.
Add ½ cup of chicken stock, wine, ketchup and soy sauce. Mix well. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. The internal temperature for the pork should reach 145F as read on a meat thermometer.
Slice and serve with the pan sauce if desired. To thicken the pan sauce a bit, stir in 1 teaspoon cornstarch and cook the sauce in Sauté mode for 2-3 minutes until thickened.

How to Serve

Serve roasted pork tenderloins with potatoes or rice. Some of my favorite side dishes to serve it with are:

Storing and Reheating Instructions

How to store: Keep leftover baked pork tenderloin in an airtight container in the refrigerator for 3-4 days.
How to freeze: You can freeze pork tenderloin either before or after you cook it. If freezing raw, I highly recommend pre-seasoning the pork then wrapping tightly with plastic cling wrap and placing in a freezer bag, trying to get as much of the air out as possible before sealing. Frozen raw pork is best cooked and eaten within 6 months but will remain safe for longer. Store cooked pork tenderloin in a freezer bag or airtight container for up to 2-3 months.
How to thaw: Thaw both raw or cooked frozen pork in the fridge overnight before cooking or reheating.
How to reheat: When reheating pork, you want to be mindful of not making it too dry. Coat your pork in sauce, pan drippings, or even a splash of water. Then, wrap loosely in aluminum foil, leaving room for air to circulate, and pinch the sides closed. Bake at 400F for 5-15 minutes (depending on how much you are reheating) until warmed through.

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M&M Cookie Bars

M&M cookie bars are soft and chewy, have perfectly crisp edges with a gooey center, and are loaded with M&M's and chocolate chips. It's the best way to enjoy all the flavors of classic Chocolate Chip Cookies but with half the prep (no scooping cookie dough here!). The one bowl cookie dough comes together in just 10 minutes using a handful of ingredients before it's ready to pop into the oven. Cookie bars are the easiest way to bake cookies ever. Plus, you can switch up the M&M colors to accommodate any holiday that you are baking for.

The quickest cookie bars ever. You need less than 10 minutes to whip up the cookie dough and pop these M&M cookie bars into the oven. Seriously, then let the oven do all the work before you can indulge. It's the perfect treat to whip up when you are having a late night sugar craving.
Classic chocolate chip cookies in a bar form. These choocolate chip cookies have everything you would want in a chocolate chip cookie - soft and chewy centers with the perfect crispy edges. But, these bars are thicker than your average cookie making the centers extra gooey and delicious.
Customize the colors for any holiday. Just like M&M Christmas Cookies, you can use any color of M&M's to customize these cookie bars to whatever holiday that you are baking for. We use festive red and green to create these M&M Christmas cookie bars. Try red and pink for Valentine's Day or Mother's Day, try red, blue, and white for the 4th of July, try pastel colors for Easter, and so on.
Perfect for a holiday cookie exchange. Because these are so easy to make, they are perfect to whip up for a holiday cookie exchange at work, or to include in a Holiday Cookie Box to gift to family and friends during the holidays. They are basically cookies with half the effort (no scooping or chilling required here!).

Ingredients and Substitutions

To make easy M&M chocolate chip cookie bars, you will need the following ingredients (full quantities in the recipe card below):

butter - the key is to use softened butter, otherwise it won't cream properly with the sugar and the cookie bars won't have that classic chocolate chip cookie texture.
sugar - for the best cookies, use both brown sugar and granulated sugar.
eggs
vanilla extract
all-purpose flour
baking soda
salt
m&m's - feel free to use a regular bag of m&m's or use a color combination based on the holiday that you are making them for.
chocolate chips - feel free to use mini chocolate chips, chocolate chunks, or crush up a chocolate bar into small pieces.

To make these cookie bars, you will also need measuring cups and spoons, mixing bowl, hand mixer or stand mixer, and an 8-inch square baking pan.

How to Make the Best M&M Cookie Bars

Make the cookie dough. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, and beat on low until incorporated. Add flour, baking soda, and salt and beat until just combined. Reserve 1 tablespoon each of the chocolate chips and M&M's (for the top), and fold in the rest.

Shape. Spray a 8-inch square baking pan with cooking spray oil and line it with a piece of parchment paper, allowing the overhang to come off the 2 sides. Spread the cookie dough onto the lined pan. Press in the remaining chocolate chips and M&M's on top.
Bake. Bake in a 325F preheated oven for 30-35 minutes until golden brown, and the a toothpick inserted into the center comes out clean. The cookie dough may not look completely done in the middle, but they will continue to cook as they are cooling. Allow the cookies to cool completely in the pan. Then, use the parchment paper overhang to pull them out, slice, and serve.

How to Serve

Enjoy these soft and chewy M&M cookie bars warm right out of the oven (seriously, add a couple scoops of vanilla ice cream and dig in with a spoon if you can't wait), or slice them up and enjoy them over the next few days. If enjoying them another day, I highly recommend reheating the chocolate chip cookie bars for a few seconds in the microwave and serve with ice cream or a milkshake, or enjoy with a hot drink like tea, hot chocolate, or coffee.

Storing and Freezing Instructions

How to store M&M cookie bars: Keep leftover cookie bars in an airtight container at room temperature for up to 4 days. You can also store the in the fridge for up to one week.
How to freeze cookie bars: These M&M chocolate chip cookie bars freeze really well. Let them cool completely first, then slice and store in an airtight container or freezer bag for up to 3 months.
Make ahead instructions: You can make the cookie dough up to 2-3 days in advance. Cover the bowl with plastic cling wrap when storing. When ready to bake, allow the dough to come to room temperature (about 20 minutes) before spreading onto the prepared baking pan.
How to freeze cookie dough: You can also freeze the cookie dough by rolling it into a ball and wrapping tightly in plastic cling wrap, and place inside a freezer bag. Freeze for up to 3 months. When ready to bake, allow the cookie dough to thaw overnight in the refrigerator, and allow it to come to room temperature before baking, according to recipe instructions.

Recipe FAQ and Tips

How can I make thinner bars?

Spread the cookie batter into a lined quarter sheet baking pan or 9x13-inch pan to make thinner cookie bars. You will need to shorten the cook time though, so keep an eye on the cookies at the 15-20 minute mark.

Can I add nuts or other substitutions?

Absolutely! If you are feeling creative, you can add in nuts, make simple chocolate chip cookie bars by omitting the M&M's, substitute the chocolate chip for white chocolate chips, and switch up the colors of M&M's based on the holiday that you are baking them for.

Can I make a bigger batch?

Yes, you can simply double the recipe and spread the cookie dough into a 9x13-inch baking pan.

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How to Make a Charcuterie Board

A charcuterie board is the perfect appetizer to serve when you want to impress with minimal effort. With a variety of cheese, cured meats, crackers, dips, olives, fruit, and nuts, this beautiful meat and cheese board is a lot easier to make than you think. When you are at a dinner party or gathering and the host serves a charcuterie board, it just takes the food table to another level. There is something about them that just screams fancy. They are a work of art that are sure to impress.

Why You'll Love This Charcuterie Board

The perfect holiday appetizer. A charcuterie board is the perfect appy to serve during any holiday. It's easy to make, packed with different flavours and textures, and looks stunning.
Ready in minutes. This cheeseboard recipe only takes a few minutes to prepare. That's because you simply lay out your ingredients for your guests to pick from. Give yourself more time if you want to make it look truly artisanal - but don't expect any cooking. And the clean-up is minimal, too.
A quick and easy strategy. Building a charcuterie board might seem like a daunting task if you've never done it before. Luckily, we have a game plan for you that makes arranging a charcuterie board easy.
Completely customizable. Just like a Veggie Tray, every charcuterie and cheese platter is unique. That's what makes them so fun! Choose your favorite fruits, cheeses, nuts, and more. Want to put out toasted mini-bagels and peanut butter? Do it. There are no rules here.

What To Add to a Charcuterie Board

To make this easy charcuterie cheeseboard, you will need a variety of items (full quantities in recipe card below):

Cheese. You want to use a variety of cheese in different colors, texture, and sizes. Try some soft cheeses (such as brie or blue cheese), and some harder cheeses (such as cheddar or gouda). Some cheeses that work really well in a cheeseboard are:

brie
blue cheese
cheddar cheese
gouda

Dips and spreads. Use an assortment of dips and jams spooned out into small bowls and in a non-symmetrical pattern. These are some dips that go really well in a charcuterie platter:

Cured meats. Add in a variety of cured meats in different colors and arrange them away from each other on the meat and cheese board. Any deli meat will work, but some of my favorites to add are:

salami
prosciutto
pepperoni

Crackers and/or bread. A classic charcuterie and cheese platter always has some crunchy crackers to balance it all out. Try:

Olives and antipasti. These items add a little tang when paired with the other ingredients. Add some olives into a bowl (or use them to make Olive Tapenade) and arrange it on the platter. I also like to add in some antipasto skewers if I am making a large charcuterie board.

Fruits. Fruits are great to fill in any large gaps on your board. Use whatever you have on hand that is in season. Try grapes, pomegranate, figs, apples, and berries.

Nuts. Nuts are also great to fill in any remaining gaps in the board. You can use any nuts that you like. Try pecans, walnuts, almonds, or pistachios.

How to Make a Charcuterie Board

So you've gathered all your ingredients, but how exactly do you go about arrange them into a beautiful charcuterie board? It might seem a little daunting to set up a perfect cheeseboard, but just give yourself a chance. Try it once, and you will be surprised how easy it is to just arrange. few items together to create a masterpiece.

First, I like to arrange the items that are in a bowl (these are your dips, jam, antipasti and olives) onto a large platter, spacing them apart from each other in a non-symmetrical pattern. Arrange the cheese around the bowls, also spacing them away from each other to keep things pleasing to the eyes. Do the same with the cured meats. You can use your hands to roll up the meat to create an aesthetically pleasing texture. Arrange the crackers and bread in gaps (also keeping them apart from each other). Finally, fill any large gaps with fruit, and any remaining gaps with nuts.

Recipe Tips and Tricks

Don't prepare it too far ahead of time: We know that you're as excited about making this charcuterie and cheese platter as your guests are to eat it. But don't set it too far in advance. Warm meat and dried-out cheese are just as bad as refrigerated toast. If you want to do prep work, cut up any ingredients and store them in the fridge. Then, do your arranging last minute (up to a few hours before).
How to make ahead: You can make this charcuterie board a few hours ahead of time (leaving out the crackers and nuts), wrapped tightly in plastic cling wrap, and stored in the refrigerator. Allow it to come to room temperature about 30 minutes before serving and add the crackers and nuts.
How to store: Cheeseboards are best served fresh. If you end up with leftovers, remove the crackers and nuts and store in airtight containers at room temperature. Cover the rest of the board with plastic cling wrap and store in the fridge for up to one day.
Customize the quantities: Whether you are serving 4 guests, 10 guests, or 20 guests, this easy to follow recipe will guide you in what you need. Depending on the number of guests, you may need more (or less) items in each category. For instance, if you are serving 4 guests, you should have at least 2 types of cheese. For 20 guests, you may want to consider 4 or more types, and of course in larger quantities.

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10 Best Chicken Wing Recipes

Chicken wings are a quick, easy, delicious, and satisfying dish that you can serve as an appy on game day or for lunch or dinner with a side salad. They soak up different seasonings so well so they can be completely customized to any flavor you are craving. Plus, wings are typically ready in about 30 minutes, making them ideal to whip up at the last minute. So if you are wondering "how to make chicken wings", you are in the right place. We are sharing over 10 best chicken wing recipes that are tender, juicy, and flavorful, including baked chicken wings in the oven, air fryer chicken wings, grilled chicken wings, spicy chicken wings, crispy chicken wings, asian chicken wings, and more!

Best Chicken Wings

Miso Garlic Chicken Wings

Baked miso garlic chicken wings are crispy, delicious, and easy to make. They're marinated in a savoury Asian marinade, and cooked in the oven or air fryer.

The Best Breaded Fried Chicken Wings (Air Fryer)

The BEST breaded fried chicken wings -- extra crispy and crunchy outside, tender and juicy inside. You can't even tell they're air fried, not deep-fried!

Honey Garlic Chicken Wings

These sweet and sticky honey garlic chicken wings are baked or air fried until crispy and tossed in a honey garlic sauce. So crave-worthy and so easy to make.

Baked BBQ Chicken Wings

Sweet and sticky, baked BBQ chicken wings are perfectly crispy, so delicious, and smothered in barbecue sauce. They are the perfect game day appetizer.

Honey Mustard Chicken Wings

Honey mustard chicken wings are crispy on the outside but juicy and tender inside. Baked in an air fryer or oven, they have the best texture and flavor.

Game Day Buffalo Hot Wings

Is it even game day without game day buffalo hot wings? This classic appetizer is a total crowd pleaser!

Jerk Chicken Wings

Jamaican jerk chicken wings with delicious crispy skin and tender and juicy meat are loaded with flavor. They're easy to make on the oven, grill, air fryer.

Crispy Baked Asian Chicken Wings

You will be amazed by how crispy these baked Asian chicken wings turn out! We add sriracha for heat, honey for sweetness, and ginger to balance the flavours.

Storing and Reheating Chicken Wings

Chicken wings are easy to store, reheat, and are freezer friendly. Refer to each recipe for full storage instructions, but here are some general tips:

Marinating tips: Some of these wing recipes don't require you to marinate, but for the ones that do, the general rule is that you will get the best flavor the longer that you marinate. Marinate overnight for the best results.
How to store: Keep leftover chicken wings refrigerated in an airtight container for up to 4 days.
How to freeze: Let the cooked chicken wings cool to room temperature, and then transfer to a freezer bag or airtight container and freeze for up to 3 months. When ready to eat, allow the wings to thaw overnight in the refrigerator before reheating.
How to reheat: You can reheat most wings easily in the microwave in 20-second increments until warmed through. But for best results (and to get them crispy), reheat them in the oven or air fryer at 350F for 5-10 minutes until warmed through and crispy.

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Did You Make Any of These Chicken Wing Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of recipes for the best chicken wings. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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Instant Pot Turkey Roast

Instant pot turkey roast is the perfect main dish for your holiday dinner table this year. It is easy to prepare in just minutes with a handful of ingredients, is one of the fastest ways to cook a turkey roast, and delivers flavorful, juicy, and tender turkey meat under crispy skin (without any basting!). Plus, use the drippings to make a delicious homemade turkey gravy right in the pressure cooker. Preparing turkey dinner has never been so easy and stress-free. Enjoy it during the holidays or any time of the year.

I have partnered with Think Turkey to bring you this delicious Instant Pot Turkey Roast recipe. All images and opinions expressed are my own.

Why You'll Love Instant Pot Turkey Roast

A quick holiday meal. It's just not the holidays without turkey. Turkey is the perfect protein to use in your holiday hosting menu, especially when made in the Instant Pot. In just a little over an hour, you'll have a juicy turkey roast with crispy skin and delicious homemade gravy. It's the fastest way to cook turkey!
Easier than roasting. When you make roast turkey in the oven, you need to keep an eye on it and baste it. But in the pressure cooker, there is no basting required - the appliance does all the work for you. You will save time and energy and still get a delicious, tender, juicy turkey. Maybe even the best ever.
A lean option for healthy eating. Turkey is one of our family's favourite proteins to cook with (see all of our turkey recipes!). It's healthy, can be customized with different flavours, and cooked in so many different ways.
The crispy skin and turkey gravy. Juicy and tender meat might be the star of the show here, but this turkey is taken to the next level with two other things: crispy turkey skin and homemade turkey gravy. With this Instant Pot turkey roast, you get both.

Ingredients and Substitutions

To make this delicious and easy Instant Pot Turkey Roast, you will need the following ingredients (full quantities in recipe card below):

turkey roast - I recommend using a boneless turkey breast roast. This recipe could work with bone-in as well, but you will need to adjust the cook time.
olive oil
seasoning - the seasoning rub for the turkey is made with salt and pepper, paprika, rosemary, Italian seasoning, and garlic.
water
homemade gravy - the gravy is optional and is really easy to make directly in the Instant Pot with the turkey drippings. You will also need cornstarch (or flour), poultry broth, butter, heavy cream, salt, and pepper.

You will also need measuring cups and spoons and an Instant Pot (or other pressure cooker) with wire roasting rack insert.

How to Make the Best Instant Pot Turkey Roast

Season the turkey roast. Use a paper towel to pat the turkey roast (with the netting/butcher's twine) completely dry. Rub oil, salt, pepper, paprika, rosemary, Italian seasoning, and garlic evenly to season. Set aside on a plate for at least 15 minutes. It's ideal to bring the seasoned turkey to room temperature to achieve more tender and juicier meat.
Prepare the Instant Pot. Add water into the inner pot of the Instant Pot (the water prevents the turkey drippings from smoking and will be used to make the gravy). Insert a heat proof wire roasting rack that can be fitted into the Instant Pot and place the turkey roast on top.
Pressure cook. Turn the pressure cooking mode on manual pressure and seal the lid (the steam release knob must be turned to the sealed position). Pressure cook the turkey roast for 45 minutes. Once the time is up, you can let the Instant Pot slowly release the pressure, about 15 minutes or quick release the remaining pressure by turning the steam release valve to the venting position. Check doneness using a digital meat thermometer inserted deep into the meat. The turkey is done with an end-point internal temperature of 165°F (74°C).
Broil (optional). You can transfer the turkey roast into the oven and broil for 10 minutes to achieve a crispy skin, if desired.
Rest. Transfer the turkey onto a plate, cover with aluminum foil, and let it rest for 10 minutes before carving.

How to Make Gravy in the Instant Pot

On the Instant Pot, switch to Sauté function on to high. In a small mixing bowl, whisk together cornstarch and poultry broth until smooth. Add it to the turkey drippings in the Instant Pot, along with butter and heavy cream. Stir constantly until smooth and cook until thickened to a desired consistency, about 2-3 minutes. Season with salt and pepper to taste.

To serve, remove the netting/butcher's twine from the turkey roast, slice, and serve with gravy.

Storing Instructions

How to store: Keep leftover turkey in an airtight container in the refrigerator for up to 3-4 days. If you are planning to use leftovers in soups or other recipes that call for shredded turkey, it's easier to shred it before storing. Then, you can easily use it in all your favorite leftover turkey recipes.
How to freeze: Slice or shred the meat and wrap it tightly in aluminum foil and place inside a freezer bag, pressing out all the air before sealing. To use, allow it to thaw overnight and then reheat, or reheat directly from frozen (for example, if you are adding it into a soup).
How to reheat: Wrap the turkey roast loosely in aluminum foil and add a little gravy or water. Seal the foil and reheat in a 375F preheated oven for 10-25 minutes (depending on how much turkey you are reheating), until the internal temperature of the turkey reaches 165F as read on a meat thermometer. You can also reheat it in the microwave.

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Gingerbread Biscotti

Gingerbread biscotti have the best crunchy and crumbly texture and are loaded with festive holiday flavors of cinnamon spice and everything ice. The easy cookie dough comes together with a few simple ingredients and is twice-baked to crisp perfection. They are perfect for dunking in a hot drink like coffee, tea, or hot chocolate. Plus, these Italian cookies store well and last for weeks, but you might want to make a double batch because there are usually finished way before their expiration date.

Why You'll Love Gingerbread Biscotti

The best crunchy texture. Some people might turn away from biscotti due to their dry, crunchy texture, but this hardness is something that we love. Because of it, biscotti travel well, don't break easily, and stay fresher longer (you can store them for up to 2 weeks at room temperature!). They are the perfect holiday cookies to gift to family friends in a Holiday Cookie Box or on any occasion.
Healthier than most other cookies. Compared to our favorite popular cookie recipes, biscotti is a healthier choice. It contains less fat and sugar than most other sweets, so it's a dessert you can feel good about eating. Pairing it with a great hot beverage and enjoy.
They're easy to make. Making biscotti does require a few steps as it is a cook that is twice-baked. But despite these extra steps, it's a relatively easy recipe to make with simple ingredients and straightforward instructions. Plus, they might even be better than the Starbucks gingerbread biscotti!

Ingredients and Substitutions

To make this easy Gingerbread Biscotti, you will need the following ingredients (full quantities in recipe card below):

eggs
molasses
brown sugar
olive oil
vanilla extract
all-purpose flour
baking powder
holiday spices - cinnamon, ground ginger, ground nutmeg, and ground allspice.
confectioners' sugar - optional, for sprinkling on top.

You will also need measuring cups and spoons (or kitchen scale), mixing bowls, hand mixer (or stand mixer), large half sheet baking pan, and a wire cooling rack.

How to Make the Best Gingerbread Biscotti

Preheat oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, add eggs, molasses, and brown sugar. Use an electric hand mixer on medium speed, and beat together until light and fluffy, about 1-2 minutes. Add in olive oil and vanilla and beat together for another minute.
In a large bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and allspice. Gradually stir in the wet ingredients, until just combined. Bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.

Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and ½-inch thick. Transfer to the lined baking sheet and sift or sprinkle confectioners' sugar on top.
Bake for 25 minutes, until golden brown.
Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer the log to a cutting board and use a knife to cut into ¾-inch slices, crosswise. You should get about 14-16 slices, depending on how thick you rolled out the log.

Reduce the oven temperature to 300F. Place the biscotti back on the lined baking sheet (standing up on its cut side) and bake for 10 minutes. Then remove from oven and flip the biscotti over to the other side. Bake for another 8-10 minutes until crisp and golden.
Allow biscotti to cool on the baking sheet for 5 minutes, then transfer to a wire cooking rack to cool down completely before serving.

Recipe Tips and Tricks

Even cuts: When cutting your biscotti after the first bake, pay careful attention to the angle of your knife and the width of the cookies. Uneven cuts will give you unbalanced cookies that become over-or under-baked (or both)!
How to store: Biscotti last longer than most cookies. You can store them at room temperature for up to two weeks. Keep gingerbread biscotti inside a cookie tin, with parchment paper separating layers of cookies. Be sure to let the cookies cool completely before storing.
How to serve: Eat your biscotti the right way - with coffee, tea, hot chocolate, or milk. Biscotti are supposed to be hard, but they will soften up right away with a good drink.
How to adjust the texture: Gingerbread biscotti is crunchy and slightly hard but still soft enough for an easy bite. You can bake these to the texture that you like. For extra crunchy and dry biscotti, bake them longer, for softer ones, then bake them for less time.
How to freeze: Transfer the cooled biscotti to an airtight container or a freezer bag and squeeze out as much air as you can. Freeze the cookies for up to 3 months. When ready to eat, let it thaw at room temperature first

More Cookie Recipes

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10 Best Lasagna Recipes

When it comes to warm, cozy, and comforting dinners, homemade lasagna is at the top of the list. It takes some time to prep and layer, but then you can just pop it into the oven, and enjoy a cheesy, hearty, and delicious meal for dinner. Plus, it's easy to make ahead, stores well, and freezes well, so you can prep this days or weeks in advance and just pop it into the oven on a busy weeknight. So if you are wondering "how to make lasagna", you are in the right place. Today, we are sharing over 10 best lasagna recipes including meat lasagna, chicken lasagna, vegetarian lasagna, lazy day lasagna (pasta bakes anyone?), and lasagna soup.

Best Lasagna Recipes

Easy Meat Lasagna

Classic easy meat lasagna is the ultimate Italian comfort food with layers of tender lasagna, meaty tomato sauce, cheese filling and melted cheese on top.

Creamy White Chicken and Spinach Lasagna

Creamy white chicken and spinach lasagna with tender shredded chicken is the most comforting creamiest cheesiest white lasagna. Easy to make ahead & freeze.

Lasagna Roll Ups

Lasagna roll ups are a twist on traditional lasagna. Lasagna noodles are filled with cheese and meat sauce and rolled up. Make ahead and freezer-friendly!

Vegetarian Lasagna with Spinach

This Vegetarian Lasagna with Spinach is creamy, cheesy, and delicious. This classic Italian dish gets a meatless upgrade in this vegetarian version.

Zucchini Lasagna

Zucchini Lasagna is a keto-friendly, vegetarian and gluten-free version of traditional lasagna that still serves up the same delicious taste!

Butternut Squash Lasagna

Butternut squash lasagna is a delicious, warm and cozy vegetarian lasagna to make this fall when the your family is craving major comfort food this fall.

Lazy Day Lasagnas

Pasta Bake with Sausage (Baked Ziti)

Pasta bake with sausage (baked ziti) is a lazy day lasagna with layers of pasta tossed in a rich meat sauce, layered with mozzarella, and baked.

Cheesy Tortellini and Sausage Bake

Quick and easy, cheesy tortellini and sausage bake is a delicious 30-minute dinner packed with flavour. A family-favourite comfort food for busy weeknights.

Ground Turkey Pasta Bake

Ground turkey pasta bake is an easy yet impressive meal that is cozy, comforting, and satisfying. A family-friendly casserole dinner ready in 45 minutes.

Best Lasagna Soups

Lasagna Soup

Lasagna soup is a twist on a classic Italian recipe with all the same delicious comforting flavors in the form of a hearty one pot soup.

White Chicken Lasagna Soup

White chicken lasagna soup is a thick and creamy soup version of this classic Italian dish. It's quick and easy to make in just 30 minutes.

Storing and Reheating Instructions

Lasagna is one of those dishes that store well and reheats well - in fact leftovers might even be better the next day. Plus, they freeze really well both before and after baking.

How to store lasagna before baking: Store assembled uncooked lasagna in the refrigerator for up to 2 days, covered with aluminum foil.
How to store and reheat lasagna after baking: Store in the pan, sealed with aluminum foil, or transfer to an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and place in the oven at 350 F for 20-25 minutes, or until heated through. You can also reheat a single roll up in the air fryer uncovered at 350 F for 10 minutes, or in the microwave for a few minutes.
How to freeze lasagna before or after baking: Store lasagna (either uncooked or cooked) in the freezer for up to 3 months, covered in foil. I would recommend using a disposable aluminum pan for assembling the lasagna in if you are planning to freeze it. To cook frozen uncooked lasagna roll ups, allow it to thaw in the refrigerator overnight. Then bake according to recipe instructions.
How to reheat frozen lasagna:
- To reheat frozen uncooked lasagna, allow it to thaw in the refrigerator overnight. Then bake according to recipe instructions.
- To reheat frozen cooked lasagna, allow it to thaw in the refrigerator or kitchen counter. Then, reheat in the same way that you would with lasagna stored in the refrigerator.

Did You Make Any of These Lasagna Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best lasagna recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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Pigs in a Blanket

Pigs in a blanket from scratch are a delicious and easy appetizer or snack to make for your next party or gathering. Juicy hot dogs are topped with cheese and wrapped in flaky, buttery, pastry dough and baked to perfection. These mini crescent dogs are a family favorite enjoyed by all ages. The best part? They are ready in just 25 minutes, can easily be made ahead, and are freezer-friendly. They are the perfect last-minute appy.

Why You'll Love Pigs in a Blanket

They're quick and easy to prep. These pigs in a blanket are easier and faster to make thank your traditional version because we take a shortcut to speed up the prep time in half but gives the same delicious results. Instead of wrapping lil smokies individually, we wrap an entire hot dog and cut it into smaller pieces before baking.
It's salty, cheesy, meaty goodness. What's not to love? A salty, savory hot dog meets melted cheddar cheese, and it's all wrapped up in a flaky, soft pastry dough. These mini smokies with cheese are loved by kids and adults alike.
A handheld appetizer that is fun to eat. Bite-sized appys are always so much more fun to snack on, and easy to serve. They are one of my favorite snacks when hosting a party along with some of my other handheld favorites such as: Fried Mac and Cheese Balls, Bacon Wrapped Brussels Sprouts, and Antipasto Skewers.
Easy to make ahead. You can easily assemble your franks in a blanket and store in the refrigerator for up to 24 hours, or longer in the freezer. Serve them any time of the day - not only as an appetizer or snack, but even for breakfast, lunch (kids love these for school lunch!), or dinner.

Ingredient Notes

Pigs in a blanket are made with just 2 ingredients: mini smokies and pastry dough (or crescent rolls). We add some cheese which is completely optional (full quantities in recipe card below):

pastry dough - feel free to use store-bought crescent rolls or a homemade pastry dough. We used our puff pastry pie dough.
hot dogs - we use full size hot dogs and cut them after rolling. You can use cocktail smokies if you prefer, and wrap the rolls individually.
cheese - adding cheese is optional. We stuffed these pigs in a blanket with cheddar cheese. You can use any kind of melty cheese that you like such as a Tex Mex blend, mozzarella, or Gruyere.
egg - we also use a beaten egg for the egg wash on top to give the pastry an extra golden color.

You will also need measuring cups and spoons (or a kitchen scale) and a half sheet baking pan.

How to Make the Best Pigs in a Blanket

Divide pastry dough. Divide the pastry dough sheet evenly into 6 pieces (approximately 3x6-inch rectangles). If you are using homemade pie dough, roll it into a 10x12-inch rectangle and slice into 6 even pieces.
Assemble and cut. Sprinkle cheese evenly on each piece of dough and place a hot dog on top. Gently roll up the dough tightly around the hot dog into a log and pinch the end edges to seal. Cut each roll into 3 even pieces using a knife or bench scraper, each about 2 inches long.

Bake. Arrange the hot dog rolls on a parchment lined baking sheet and apply egg wash on top. Bake in a 400F preheated oven until golden brown and flaky, about 15-20 minutes. Serve immediately with ketchup for dipping.

Pigs in a Blanket in the Air Fryer

Preheat the air fryer to 400 F, about 3 minutes. Carefully place the assembled pigs in a blanket brushed with egg wash in a single layer in the air fryer basket. Air fry for 5-10 minutes until golden brown. Check on them at 5 minutes to see if they are done.

Storing and Freezing Instructions

How to store: Allow any leftover pigs in a blanket cool to room temperature first. Then, place them in an airtight container and store in the refrigerator for up to 3-4 days.
How to reheat: Reheat pigs in a blanket the same way you that cooked them - in a 400F preheated oven for 15 minutes. You can also reheat them in the air fryer for 5-10 minutes until warmed through.
How to freeze: You can freeze these pigs in a blanket both before and after cooking. Either way, wrap the pigs in a blanket tightly in plastic wrap (allow them to cool first if baked). Then, place in a freezer-safe bag or airtight container. They will keep for up to 2 months in the freezer.
How to cook or reheat from frozen: When ready to make or reheat, allow the frozen pigs in a blanket to thaw overnight in the refrigerator. Then, follow cooking or reheating instructions. You can also bake them from frozen, but increase the cook time by 20-25 minutes.

More Bite-Sized Appetizers

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30 Best Christmas Appetizers

There is nothing like a good holiday appetizer to set the mood and kick things off to an epic Christmas Dinner. Whether you are looking for a classic cranberry and brie combo, a holiday charcuterie board, festive bite-sized treats for easy single serving, or a smooth and creamy dip that you can't get enough of, I have you covered. So if you are wondering what appetizers to make for Christmas, you are in the right place. We are sharing over 30 of our most popular best Christmas appetizers from all the classic holiday appetizer recipes to a handful of delicious new options that you might be making year after year.

Best Christmas Appetizers

Cranberry Baked Brie

Cranberry baked brie is a sweet and savory appetizer you need to try this holiday season. It's quick and easy, melty and gooey, and so delicious.

Easy Charcuterie Board

This easy charcuterie board is the perfect appetizer to impress with minimal effort- made with cheese, cured meats, crackers, dips, olives, fruit, and nuts.

Pigs in a Blanket

Pigs in a blanket from scratch are a delicious and easy appetizer or snack to make for your next party or gathering - juicy, cheesy, flaky, and buttery.

Cranberry Brie Bites

Cranberry Brie Bites are quick and easy to make with flaky puff pastry, gooey melty brie, and sweet cranberry sauce. The perfect holiday appetizer.

Roasted Chestnuts

Enjoy street vendor roasted chestnuts at home in three different ways - roast in the oven, cook over the stove, or in the air fryer.

Easy Tomato Bruschetta with Balsamic Glaze

Tomato bruschetta with balsamic glaze is an easy Italian appetizer topped with tomatoes, onions, garlic, basil and olive oil. Delicious, fresh and simple.

Fried Mac and Cheese Balls

Fried mac and cheese balls are crispy on the outside, creamy and cheesy on the inside, and have the perfect crunch. Best way to use leftover mac and cheese.

Bacon Wrapped Scallops

Bacon Wrapped Scallops are the most decadent appetizer to serve at your next part. Tender, fresh scallops are wrapped in bacon slices before baked.

Marinated Mozzarella Balls

Marinated mozzarella balls is a delicious and simple yet stunning appetizer, made with fresh bocconcini soaked in olive oil, garlic, and fresh herbs.

Bacon Cheddar Cheese Ball

Bacon cheddar cheese ball is an easy to make appetizer and delicious showstopper at holiday parties or game day. It's creamy, cheesy, and nutty.

Antipasto Skewers

Antipasto skewers with tortellini are a quick, easy, and delicious appetizer with the best parts of a traditional antipasto platter but easier to eat.

Cranberry Meatballs

Cranberry Meatballs are sticky, sweet and tangy. These delicious bites are the perfect holiday appetizer, or a great way to use up leftover cranberry sauce.

Smashed Sweet Potatoes

Crispy Smashed Sweet Potatoes are the perfect side dish for your fall and winter meals - sweet, savory, and so simple to make!

Cheese Board

This easy Cheese Board is a popular and classic appetizer arranged with an assortment of cheese, bread and crackers, fresh fruit, and nuts.

Cranberry Whipped Feta Dip

This Cranberry Whipped Feta Dip is a festive, creamy appetizer that comes together in minutes with just a handful of simple ingredients.

Vegetarian Stuffed Mushrooms

Vegetarian stuffed mushrooms are a delicious, flavorful, healthy, and nutritious appetizer. Plus, quick and easy to make in under 30 minutes including prep!

Whipped Feta Crostini

Whipped feta crostini with a herby olive topping is quick and easy snack or appetizer that is ready in less than 20 minutes - or 10 minutes if you're fast.

Pesto Hummus

Smooth and creamy pesto hummus is a healthy, delicious and flavourful dip that is easy to make in just 5 minutes. It's vegan and gluten-free.

Bacon Wrapped Brussels Sprouts

Bacon wrapped brussels sprouts are the sweet, savory, and salty appetizer that you need at your next holiday gathering this fall. Simple and easy to make.

Easy Salted Soft Pretzels

The best quick and easy salted soft pretzels are buttery, salty, and so delicious. They are golden brown and chewy on the outside, yet warm and soft inside.

Veggie Tray

This homemade veggie tray is a quick easy healthy snack or appetizer to make for your next party, with a variety of colorful vegetables and delicious dips.

Baked Spinach Dip

Warm, rich, creamy baked spinach dip is a delicious and easy appetizer that is baked until warm and melty. Easy to make ahead and a total crowd pleaser. It's one of my favourite Super Bowl recipes of all time.

Fried Goat Cheese Balls

Fried Goat Cheese Balls are flavorful, delicious, and easy to make. With creamy, melty cheese oozing out of a crunchy, golden crust in every bite.

Olive Tapenade

Olive tapenade is a delicious, flavorful, easy dip that comes together in minutes, made with the perfect combination of sharp, tangy, salty, and savory.

Bacon Wrapped Jalapeño Poppers

Bacon wrapped jalapeño poppers are crispy on the outside, creamy and cheesy inside, spicy, and wrapped in bacon. Easy to make in the air fryer or oven.

Deviled Eggs

Classic deviled eggs are a simple, easy, and healthy appetizer to make when you need something quick for brunch, picnics, barbecues, potlucks, or Easter.

Mashed Potato Balls

Mashed potato balls are a delicious appetizer that is crisp on the outside and soft, tender, and cheesy inside. Best way to use leftover mashed potatoes!

Mushroom Galette

Made with homemade pie crust and an earthy, cheesy mushroom filling, this savory Mushroom Galette is an absolute delight. Serve for appetizer or side dish.

Antipasto Platter

This Antipasto Platter is a show-stopping appetizer made with a variety of marinated veggies, olives, cheeses, breads, cured meats, and fresh vegetables.

Whipped Ricotta Crostini

Whipped ricotta crostini is a fancy easy appetizer to make in just minutes or prepare in advance and assemble before serving. A total crowd pleaser.

Candied Pecans

Candied pecans are a delicious, crunchy, and sweet snack during the holidays or great topped on salads and more. Made with five pantry staple in 10 minutes.

Whipped Feta

Whipped feta is light, airy, and fluffy. It's an easy yet impressive recipe that takes only 5 minutes to make in a blender with 3 simple ingredients.

Bacon Wrapped Chicken Bites

Bacon wrapped chicken bites are one of the best appys ever - well seasoned tender juicy chicken is wrapped in bacon and oven-baked to crisp perfection.

Cornmeal Cheddar Biscuits

Flaky cornmeal cheddar biscuits are simple, buttery, cheesy, and so delicious. These savoury biscuits with perfect golden tops are quick and easy to make.

Air Fryer Pizza Rolls

Homemade Air Fryer Pizza Rolls are a grown-up version of Totino's pizza rolls and are perfect to serve as an appetizer, snack, or even a quick main dish!

Sweet Potato Croquettes

Sweet Potato Croquettes are delicious, flavorful, savory balls of mashed sweet potatoes, cheese, and seasoning - crisp outside and soft and tender inside.

Caramelized Onion Dip

Caramelized onion dip is creamy, flavorful, and melt-in-your-mouth delicious. This easy appetizer is perfect for entertaining, on game day, or for a snack.

Garlic Breadsticks

Soft garlic breadsticks are fluffy, airy, buttery, and delicious. They're an easy recipe that is perfect for beginners at baking bread.

Garlic Cheddar Biscuits

Flaky Garlic Cheddar Biscuits are a simple but delicious and flavorful no yeast bread that is ready for the oven with less than 15 minutes prep.

More Christmas Recipes

Once you have selected the thanksgiving appetizers that you want to serve on your Christmas Dinner Menu, let's tackle the other items on the menu:

Christmas Dinner Tips

Plan your menu ahead of time. It's important to plan your menu ahead of time so that you aren't scrambling for ingredients on the last day. Get your shopping list organized and pick up all the ingredients you need well in advance.
Prep as much as possible. Once you have decided on the dishes to serve, prepare as much as you can in advance. Although the warm Christmas appetizers are best served fresh out of the oven, you can prepare some of the ingredients ahead time. There are also some appetizers that can be made up to a day or more in advance (such as all the cold dips). Some can stored in an airtight container for a few days at room temperature or in the refrigerator, and some can even be frozen (hello mac and cheese balls), according to recipe directions.
Set the table the night before. Take out the fancy dinnerware, flatware, glasses, placemats, and napkins and set the table the night before. It's one less thing to worry about on Christmas.

Did You Make Any of These Christmas Appetizers?

Please leave a comment and rating below, and let me know what you thought of this round up of Christmas appetizer recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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Antipasto Skewers

Antipasto skewers with tortellini are a quick, easy, and delicious appetizer that can be served for any occasion. These appys take all the best parts of a traditional antipasto platter or salad, add perfectly cooked cheese tortellini, and put it all on a skewer for easy eating. They are loaded with salty and tangy flavors that are balanced out with fresh ingredients like basil and tomatoes. It's a colorful and creative way to switch things up for lunch or dinner. Plus, they are easy to make ahead, so make a double batch to feed a crowd.

Why You'll Love Antipasto Skewers

Classic antipasto ingredients. Antipasto literally means a "before meal". This classic Italian appy is traditionally served as a platter with cured meats, cheese, anchovies, mushrooms, artichoke hearts, pepperoni, and pickled meats and veggies. They are often served with bread like Ciabatta Rolls or Garlic Breadsticks.
Quick and easy. Antipasto skewers are one of my favorite appetizers to prepare because they are so darn quick and easy to make. All you need to do is cook the tortellini and let it marinate for a few minutes, then prep the remaining ingredients, and thread them onto skewers.
Fresh ingredients. Cured meats and marinated vegetables and olives add tang and saltiness to these skewers that are so delicious. But of course, we need to cut those powerful, bold, and salty ingredients with something fresh. For that, we're using fresh basil, grape tomatoes, and cheese.

Ingredients and Substitutions

To make these easy Antipasto Skewers, you will need the following ingredients (full quantities in the recipe card below):

cheese tortellini
Italian dressing - feel free to use store-bought dressing or try our easy Homemade Italian Dressing ready in minutes.
olives - any type of olives will work. I used a combination of green olives and black olives. You can try kalamata olives, Spanish olives, or pimento olives (or all of them!)
fresh basil leaves
cured meat - I used salami and pepperoni but you can easily substitute with any of your favorite cured meats. Try prosciutto or ham.
grape tomatoes - or cherry tomatoes.
marinated artichoke hearts
cheese - you can use cubes of cheddar cheese, bocconcini mozzarella balls, or provolone cheese. Marinated Mozzarella Balls are one of my favorite options to use here and add a ton of flavor.
cocktail picks - you can use larger bamboo skewers as well but will need to add more items to each skewer.

See something you don't like? Or, do you want to add your favorite ingredients? Do it! Antipasto skewers are completely customizable, so make it your own. Some ingredients that you can thread onto these skewers are: roasted red peppers, marinated mushrooms, or other pickled vegetables.

How to Make the Best Antipasto Skewers

Cook tortellini according to package directions. Drain and rinse under cold water to stop the cooking process. Transfer to a bowl and toss with Italian dressing. Cover the bowl with plastic cling wrap and refrigerate for 15 minutes up to 2 hours. Drain the marinade.
Prepare the remaining ingredients and arrange them in front of you. Thread the items onto cocktail picks (or 6-inch wooden skewers) making sure to alternate between different colors and textures. I threaded the items in the following order: black olive, basil, tortellini, salami, tomato, artichoke heart, pepperoni, black olive, and cheese.
Serve with a side of olive oil and balsamic vinegar, with a drizzle of balsamic glaze, or with pesto, if desired.

Recipe Tips and Tricks

How to store: These antipasto skewers are best eaten fresh, but they will keep well in the fridge for up to 3-4 days.
Make Ahead: Antipasto skewers can be made up to a day ahead. Don't drizzle with the glaze till ready to serve.
Store: Keep skewers in an airtight container in the fridge for up to 3-4 days. You can combine leftovers for a quick salad if you wish.

More Appetizer Recipes

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Vegetarian Chili

Easy vegetarian chili is the perfect warm and cozy comfort meal to enjoy on a cold fall or winter day. It's hearty, filling, wholesome, and delicious. Loaded with plant-based protein from red kidney beans and black beans, you won't even miss the meat. With punchy and savory flavors from a combination of pantry staple seasonings with a hint of spicy heat, this vegan chili is exciting and satisfying. Plus, it's quick and easy to make in one pot which means less dishes to clean up.

Why You'll Love Vegetarian Chili

Loaded with plant-based protein. This vegetarian chili packed with protein without the added fats or cholesterol of red meat, making it a healthy substitution for standard beef chili. Generous servings of veggies and plenty of beans add the nutrition, fiber, and flavor you want, perfect for Meatless Mondays!
It's super easy to make. Aside from the fact that chili is warm and filling, chili makes a great comfort food because it's easy to make. After sautéing the veggies and adding the remaining ingredients, you bring the chili to a boil. Then, simmer for 35 minutes. Little effort for a great meal? Yes, please!
Perfect for all dietary needs. This healthy chili is perfect for a vegetarian or vegan diet or if you are just craving something good for Meatless Monday. But don't be surprised when this vegetarian chili impresses the meat-eaters in your life, too!
It's incredibly flavorful and delicious. This vegan chili has it all - sautéed veggies that tons of flavor even before adding a variety spices to the mix, not to mention the delicious beans. But the seasoning is what takes it to the next level and gives it that iconic chili flavor and taste.

Ingredients and Substitutions

To make this easy and delicious Vegetarian Chili, you will need the following ingredients (full quantities in recipe card below):

vegetable oil
vegetables - onion, garlic, carrots, celery, and green bell pepper (or any other color you'd like to use), and can of fire-roasted diced tomatoes.
seasoning - ground cumin, chili powder (or crushed red pepper), smoked paprika, dried oregano, and salt.
beans - red kidney beans and black beans.
vegetable broth or water
toppings - top it off with your favorite toppings such as sour cream, cheddar cheese, fresh cilantro, lime, avocado, and/or jalapeños.

You will also need measuring cups and spoons and a 4 quart Dutch oven or large pot.

How to Make the Best Vegetarian Chili

Sauté vegetables. Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the oil is sizzling hot, about 1 minute. Add onion, garlic, carrots, celery and bell pepper. Sauté until tender, about 2-3 minutes.
Add remaining ingredients. Stir in seasoning including cumin, chili powder, paprika, oregano, and salt until well combined. Add diced tomatoes, kidney beans, black beans, and broth (or water). Stir well and bring it to a boil, about 5 minutes.

Simmer. Cover the lid and simmer over low heat for 30-35 minutes until thickened to a desired consistency, stirring occasionally.
Serve. Serve with a dollop sour cream, cheddar cheese, cilantro, and a squeeze of lime juice if desired. You can also top with some tortilla strips.

Recipe Tips and Tricks

How to store: You can keep leftover vegetarian chili covered in the pot or transfer to an airtight container and store in the fridge for 4-5 days. Because there's no meat in it, this vegetarian chili lasts longer than Slow Cooker Beef Chili or White Chicken Chili.
How to freeze: This vegetarian chili also freezes really well. Allow it to cool to room temperature, then transfer to an airtight container or freezer bag. I recommend portioning it out into individual portions to make it easier to thaw and reheat just what you want to eat. It will last in the freezer for up to 4-6 months.
How to reheat: If reheating from frozen, first allow the chili to thaw in the fridge overnight. Then reheat on the stove over medium-low heat until warmed through, about 5-10 minutes. You can also microwave this chili to reheat, but make sure it is covered, as the beans will pop. Heat for 60 seconds on high.

More Vegetarian Recipes

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Gingerbread House

The holidays just aren't the same until there's a gingerbread house involved. This homemade gingerbread house recipe is easy to make, fun to decorate, and delicious to eat. Making a gingerbread house from scratch is so much better than using a kit. The cookies are soft and chewy, yet crunchy and sturdy with crisp edges. It is sure to delight whether you're building it as décor for the window or dessert after the big holiday dinner. This classic gingerbread house recipe with template gives you a step-by-step guide for both the gingerbread cookie structure and the royal icing to hold everything together.

Why You'll Love this Gingerbread House

A fun holiday activity. One of my fondest memories during the holidays is making and decorating gingerbread houses. It's a great activity that brings family snd friends together, and so much fun to do with the kids year after year. You will need time and patience to bring it all together, but it's so worth it.
It has the best texture. This classic DIY gingerbread house recipe delivers soft and chewy yet crunchy cookies that leave a delightful crumble in every bite. Fresh gingerbread cooked are much better than ones from a gingerbread house kit. Hands down.
The festive holiday flavors. Gingerbread is a rich and buttery holiday favorite full of holiday spices like ginger, cinnamon, and allspice. These flavors pack a punch to create the most delicious gingerbread you've ever had.
It's been around for 500 years. Gingerbread houses are a holiday tradition that has been around for about 500 years! Although this Christmas tradition began in Germany, it's now a worldwide phenomenon that's especially popular in the US and Canada.

Ingredients and Substitutions

To make a festive Gingerbread House, you will need the following ingredients (full quantities in recipe card below):

all-purpose flour
holiday spices - ground ginger, ground cinnamon, and ground all spice. As long as you keep the ginger, you can play around with the other spices by adding one or the other or none. You can also add in some nutmeg.
salt
baking soda
egg
butter
brown sugar
molasses
water - to help thin out the batter a bit.
jolly ranchers - or substitute with any hard candies such as life savers.
royal icing - I used a traditional royal icing here using egg whites and confectioners' sugar. I also added a hint of cream of tartar (optional for flavor). For a non-egg version, try our meringue-based royal icing I used in our Christmas Sugar Cookies with Royal Icing. For icing that is a little thicker than what you might end up there, add in more sugar until desired consistency is reached.

Baking Tools and Equipment

You will need our Gingerbread House Template and the following kitchen tools and equipment:

measuring cups and spoons
mixing bowls
hand mixer (or stand mixer)
rolling pin
pizza cutter and knife
half sheet baking pan and silicone baking mat - I would not recommend using parchment paper because the hard candies tend to stick to the parchment paper. If you decide to not add a glass effect to the windows, then parchment paper will work just as fine.
wire cooling rack
piping bags
couplers - for securing the tips to the piping bag.
no. 5 round tip for "gluing" the gingerbread pieces together and no. 1 round tip for fine details.

How to Make the Best Gingerbread House

First, print out our Gingerbread House Template and cut out the gingerbread shapes. Set aside.

Then, make the gingerbread house dough.

Make the dough. In a large mixing bowl, whisk to combine flour, ginger, cinnamon, all spice, salt, and baking soda. Set aside. In a medium mixing bowl, add egg, melted butter, brown sugar, molasses, and water. Use a hand mixer to beat on medium speed until combined, about a minute.Gradually add the wet ingredients to the dry ingredients and mix on medium speed until just combined, and there are no dry flour particles.

Chill the dough. Use your hands to form the ball into a dough and divide into two balls. Flatten each ball into a disc and wrap tightly with plastic cling wrap. Chill overnight (or at least for 2 hours).

Roll the dough. On a large piece of parchment paper, roll out one dough disc at a time to ¼-inch thickness. If the parchment paper is slipping around too much, place it on a silpat baking mat to keep it in place while you roll.
Cut out the gingerbread house pieces. Cut out the shapes from the Gingerbread House Template and use it to trace and cut out the Gingerbread House components. Use a pizza cutter for the edges and a knife for finer details like the windows.
- For the front of the house, cut out the circular window. Trace the shape for the door but don't completely cut it. You will cut it after baking to better hold its shape.
- For the back of the house, just cut the outline. You do not need to cut out a window or door.
- For the chimney piece that you need to make 2 cuts for, cut once, then flip the stencil over and cut it that way.
Add hard candies (optional). Carefully transfer the cut pieces onto two the half sheet baking pans lined with a silicone baking mat. Place a whole jolly rancher into each of the windows. For the circular window in the center, use just half of a jolly rancher. These hard candies will melt to give a stained glass window effect.

Bake. Bake in a 375 F preheated oven for 8-10 minutes until the edges have set. Within the first couple of minutes, use a knife to cut out the door and set it aside on the baking sheet.
Cool. Allow the gingerbread to cool on the baking sheet for 5-10 minutes. Then transfer to a wire cooling rack to cool completely.

How to Make Royal Icing

Beat the egg whites with an electric hand mixer (or stand mixer) for 10 seconds. Add cream of tartar and beat in. Gradually add confectioners' sugar, about ½ cup at a time. Beat at high speed for 5 minutes until the icing is very stiff.
If the icing is too wet, add a little more sugar. If it's too thick, add a teaspoon of water at a time until desired consistency is reached. You want icing that will easily come out of the piping bag but that will keep it's shape (not runny).
Keep the bowl covered with a wet towel when not using as the icing dries up very quickly.

How to Assemble a Gingerbread House

Make a base for the gingerbread house. I cut out a piece of cardboard and wrapped it with aluminum tin foil. I then placed it on a wooden serving platter that I have.
Attach one corner of the house. Use a piping bag with the no. 5 round tip secured to pipe a thick line along the side of the front piece of the house. Take a side piece and attached it together. Hold it upright onto the base. Then, run thick line of royal icing along the bottom of the two pieces of the house on the inside to help attach it to the base. Hold the two pieces together for a minute or two while the icing sets partially.
Attach the other corner of the house. Run a thick line of royal icing along the exposed side edge of the side piece and attach the back of the house. Then, run another thick line of royal icing along the exposed side edges of the back of the house and front of the house and attach the other side piece. Run a thick line of royal icing along the bottom of these two pieces on the inside of the house. Run a thick line of royal icing along all corners of the house from the inside. Hold together for a minute or two while the icing sets partially. You can use a glass or cans to help prop it up if needed. Let it set for one hour before adding the roof.

Add the roof. Run a thick line of royal icing along the left top side edges of the front and back, and left side piece. Place one of the roof pieces on top and hold it in place for a couple minutes. Run a thick line of royal icing along the right side, and along the center of the attached roof and add the other roof. Run a thick line of royal icing along the center where the two roof pieces meet, if necessary. Hold it in place for a couple of minutes.
Make the chimney. Use royal icing to attach the chimney pieces together. Then run a thick line of royal icing along the bottom of the chimney (where the slanted pieces are) and adhere them to the roof. Hold in place until slightly set, a couple minutes.

Attach the door. Run a thick line of royal icing along the left side of the door piece and attach it to the house slightly ajar. Hold it in place until slightly set.
Seal it together. You can pipe an extra layer of royal icing along the roof and along the edges in a dripping pattern to make it look like snow. Allow everything to set before decorating, about one hour.
Add patterns. Secure a no. 1 round tip to the piping bag. Pipe a scalloped pattern on the roof to resemble shingles. Outline the windows and add decorative dots and squiggles.
Add snow. Take some confectioners' sugar and use a fine mesh strainer to add "snow" on the top of the roof. You can also sprinkle some shredded coconut on the base to resemble snow on the ground.
Decorate with candy. Pipe a thick layer of royal icing along the edges or wherever you want to stick candies on. Then stick the candies on top.
Add lights (optional). Place a little battery operated light inside and watch your gingerbread house glow up.

Recipe Tips and Tricks

Allow the gingerbread to cool: You may feel impatient to build your festive gingerbread home, but patience is important here. If your gingerbread is warm, the icing will melt and create a sticky mess instead of working as glue to hold the cookies in place.
Allow the icing to set: As you build your gingerbread house, you will need to hold certain pieces in place for a few minutes and let it set fully at various stages. For the best results, you need to be patient.
How to store a gingerbread house: Store your assembled gingerbread house covered at room temperature for up to 2-3 weeks. It may be tricky to covered a fully decorated gingerbread house, but try to cover it loosely with plastic cling wrap.
Displaying your house: Be mindful that gingerbread houses that are left uncovered as a display will collect dust and other household debris. If you plan on putting out your masterpiece on display for a few weeks, you may want to reconsider eating it.

More Holiday Recipes

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Chicken Pot Pie

There's nothing quite like a homemade chicken pot pie, and this creamy, protein-packed, veggie-filled, easy chicken pot pie lives up to expectations. It's loaded with a savory and indulgent filling that is carefully contained by a crispy, buttery, and flaky homemade pie crust. This comforting dish is just what you need when you are craving something warm and cozy on a chilly day this fall and winter. Plus, it stores and freezes well!

Why You'll Love Chicken Pot Pie

It's fast (for chicken pot pie). You'll love how quick this chicken pot pie comes together. Spending all day long in the kitchen is fun for some, but not everyone. That's why this quick chicken pot pie is the perfect dinner recipe for cooks who prefer to eat not long after they've begun cooking.
The crisp exterior crust. This savory pie features an optional homemade chicken pot pie crust. When you follow the instructions, you'll end up with delicious dough... and bragging rights!
The creamiest chicken pot pie filling. Of course, the best part of this chicken pot pie is inside. You'll find the traditional ingredients like peas and carrots, with the creamy goodness of butter and cream.

Homemade chicken pot pie is loaded with a delicious, creamy, savory filling contained by a crispy, buttery, and flaky pie crust. It stores and freezes well. | aheadofthyme.com

Ingredient Notes

To make this comforting chicken pot pie, you will need the following ingredients (full quantities in recipe card below):

double pie crust - you will need flour, butter, salt, and ice water for the easy homemade pie crust. You can also use store-bought pie crust to make this recipe even quicker.
butter
vegetables - we use onion, garlic, carrots, celery, and peas.
all-purpose flour
chicken broth
sour cream or heavy cream
cooked chicken - this is a great recipe to use up any leftover chicken from a Roast Whole Chicken, Air Fryer Chicken Breast, or many other Chicken Recipes. You can also substitute with leftover turkey.
salt and pepper
to prepare the crust for baking - you will also need an egg for the egg wash to brush over the crust before baking to help it develop an extra golden crust. You'll also need a little more salt and pepper to sprinkle on top of the crust.

You will also need measuring cups and spoons, large skillet (I used my cast-iron skillet), and a 9-inch pie dish.

How to Make the Best Chicken Pot Pie

How to Make Homemade Pie Crust

Make the dough. Add flour, butter and salt into a food processor. Pulse mix on and off for 1 minute until the flour mixture turns into a small breadcrumb-like consistency. Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute until the crumbs stick together.
Bring the dough together. Transfer the dough onto a lightly floured surface. Divide the dough ball in half and flatten to form 2 equal discs. I highly recommend you wear disposable gloves to handle the dough to keep it as cold as possible.
Shape the crust. Roll the dough into approximately two 10-inch round circles (one for top crust and one for bottom crust). Sprinkle with some flour if needed to help rolling. Carefully lift and fit one dough circle into a 9-inch pie dish (for the bottom crust). Carefully wrap the top crust with plastic cling wrap.
Chill. Refrigerate the pie dough lined pie dish along with the wrapped top pie crust for at least 15 minutes.

How to Make Chicken Pot Pie Filling

Sauté vegetables. In a large skillet, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion, garlic, carrots and celery. Sauté until tender, about 2 minutes.
Thicken. Add flour and stir well until thickened into a paste, about 1 minute. Slowly add chicken broth and sour cream. Mix well until smooth and bring the mixture to a simmer. Let it simmer over medium heat until thickened to a desired consistency (similar to gravy), about 2-3 minutes.
Add chicken. Turn off heat. Stir in chicken and peas and season with salt and pepper. Set the chicken pot pie filling aside, allowing it to cool down a bit.

Assembling Chicken Pot Pie

Remove the pie dish lined with the chilled pie crust lined from the fridge and fill it with the chicken mixture. Place the top crust over the filling to form a lid (It should completely cover the edge of the bowl)

Tuck in the excess overhanging dough and press down to seal the edge. Flute the edges of the pie crust (to make it look pretty). Cut out a few small vents on the top crust with a knife. Apply egg wash over the top pie crust and season with some salt and pepper.

Bake in a 400 F preheated oven until the top turns golden brown, about 30 minutes. Let it rest for 15 minutes, then slice and serve.

What to Serve with Chicken Pot Pie

Old fashioned chicken pot pie is a complete and very filling meal on its own. But you can balance it all out with some light dishes on the side. Some of my favorites are:

Storing Instructions

How to store: Allow the chicken pot pie to cool completely. This step is essential to keep the crust crisp and not soggy. Then, wrap it with plastic cling wrap or place it in an airtight container. It will keep in the fridge for up to 3-4 days.
How to freeze: You can freeze chicken pot pie whole or in individual portions. I recommend cutting it into the portions you'd like to thaw. Then, tightly wrap each piece in plastic cling wrap or aluminum foil, and place the wrapped pie into freezer bags. Store for up to 3-4 months.

More Chicken Recipes

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Stained Glass Window Cookies

Stained glass window cookies are one of the prettiest cookies you'll see during the holiday season (or any time of year really) and they're actually so easy to make. With a soft sugar cookie base with crisp brown edges and a smooth jolly rancher hard candy center, these stained glass cookies come together in about one hour, including prep, chill, and bake. These are a must have in your Holiday Cookie Box this year or even hung as an ornament on your tree!

Why You'll Love Stained Glass Window Cookies

An easy to make cookie that will turn heads. Get ready to hear "wow" along with a chorus of "oohs" and "aahs." Most people agree that stained glass window cookies are some of the most beautiful cookies they've ever seen. And you'd be surprised how easy they are to make in about an hour (over half of which is chill time).
You can get creative. It's time to pull out your cookie cutters, your hammer, and your creativity. If crushing the jolly ranchers into bits doesn't get your creative juices flowing, choosing fun holiday shapes to fill with candy sure will.
Nostalgic hard candy "stained glass" centers. Jolly ranchers are one of the most classic and nostalgic childhood candy. They're loved on their own but so much more fun when turned into "glass" inside a buttery sugar cookie.
The sugar cookie frame. The candy "stained glass" is obviously the center of the show in this stained glass cookie, but the cookie dough used to make the frame is from our popular Sugar Cookies and are so good on their own too.

Ingredients and Substitutions

To make this festive Stained Glass Window Cookies, you will need the following ingredients (full quantities in recipe card below):

butter - I recommend unsalted butter for the best results. You can substitute with salted butter, just leave out the extra salt called for in the recipe.
sugar
egg
vanilla extract
baking powder
salt
all-purpose flour
hard candies - I used jolly ranchers but any other hard candies such as life savers will work too.

You will also need the following baking tools and equipment: measuring cups and spoons, mixing bowls, hand mixer or stand mixer, rolling pin, 3-inch cookie cutters and 1-inch cookie cutters (or use a linzer cookie cutter set), half sheet baking pan and silicone baking mat, and wire cooling rack.

How to Make the Best Stained Glass Window Cookies

Make the cookie dough. 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 egg and vanilla and beat until combined. Turn the mixer to low speed and add baking powder and salt. Gradually add flour and mix until combined.

Chill the dough. Form the dough into a ball and wrap it tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate until firm (at least 1 hour, up to overnight).
Cut out the cookies. On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick. Use a 3 or 4-inch cookie cutter to cut out cookie shapes, and a 1 or 1.5-inch cookie cutter to cut out the centers. Transfer the cookies to two half sheet baking pans lined with silicone baking mat (I would not recommend parchment paper as the candy can stick to it), placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.
Add the stained glass center. Sprinkle crushed candies into the cut out center of the cookies, filling them ¾ full. If you fill them too much, the candy will melt out of the window and onto the cookies.

Bake. Bake the cookies in a 350F preheated oven for 10 minutes, until the edges start to turn golden brown, and the candy center is melted. Let the cookies set on the baking sheet for a few minutes for 10 minutes, then carefully transfer them to a wire cooling rack to cool completely.

Storing Instructions

How to store: Store stained glass window cookies in layers separated with parchment paper an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1-2 weeks. Note that over time humidity can cause the candy centers to get sticky.
How to freeze cookie dough: Once you have prepared the dough and shaped it into a disc, wrap it tightly with plastic cling wrap and store it in a freezer bag or airtight container. Freeze for up to 2 months. To use, allow the cookie dough to thaw overnight in the refrigerator. Then, bring it to room temperature before rolling and cutting out.
How to freeze baked cookies: I would not recommend freezing these cookies as it can cause the window center to crack when thawing. If you don't mind, then you can freeze in an airtight container, layered in between pieces of parchment paper and for up to 3 months.

Recipe Tips and Tricks

Crushing the hard candies: To crush the jolly ranchers, put them in a plastic ziploc bag, then crush them with a hammer, mallet, or meat tenderizer! You can even crush them in a mini blender the same way you would crush coffee beans.
Make it with other cookies: You can make stained glass window cookies with other cookies as a base including: Cut Out Shortbread Cookies, Gingerbread Cookies, and in a Gingerbread House.
Get creative: Mix and match the shapes to make it fun. Cut a star-shaped hole into a star shape or a Christmas tree shape into a circular cookie. Or go with a classic rectangle inside rectangle shape. The possibilities are limitless! You can also get even more creative and mix colors.

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50 Best Cake Recipes

When it comes to planning a celebration, the cake is probably the most important part. And nothing beats a fresh, homemade, special cake to serve to your family and friends. Whether you are looking for a fancy birthday cake to feed a crowd or simple cupcakes to satisfy a last minute sugar craving, you are in the right place. We are sharing all types of cake with over 50 of our most popular and best cake recipes made from scratch including fluffy cakes and bundt cakes, indulgent cheesecake (including easy no bake options), easy loaf cakes and sweet breads, cupcakes and cake pops, and muffins too (because who doesn't love something that doubles as breakfast and dessert!).

Best Cake Recipes

Gingerbread Bundt Cake with Maple Cinnamon Glaze

This showstopping festive gingerbread bundt cake with maple cinnamon glaze and pecans is moist, soft, and fluffy, and packed with warm holiday spices. This is one of my favorite cake recipes to make during the holidays.

Carrot Cake with Cheesecake Topping

Super moist and perfectly spiced carrot cake with a creamy cheesecake topping is flavourful, comforting, and the perfect homemade spring dessert.

Molten Chocolate Lava Cakes

Molten chocolate lava cakes are rich and fudgy with a classic gooey chocolate center that flows out like lava. So simple and easy to make. You need to try this cake recipe!

Glazed Brown Sugar Bundt Cake

No one will be able to resist this perfectly sweet and moist, glazed brown sugar bundt cake. Made with Greek yogurt for major decadence and richness.

Chocolate and Vanilla Marble Cake

Chocolate and vanilla marble cake is delicious, moist, fluffy with the perfect golden brown crust. With two classic cake flavors, this loaf cake has it all.

Persian Love Cake

Persian Love Cake is a rich, moist, and nutty almond cake loaded with floral and citrus flavors, topped with a lemon glaze, pistachios, and rose petals.

Blueberry Buckle Cake

Blueberry buckle cake is soft and moist, loaded with fresh blueberries, and has a crunchy, sweet and buttery streusel topping. It's the best coffee cake recipe.

Holiday Yule Log Cake (Bûche de Noël)

Holiday yule log cake (Bûche de Noël) with a chocolate sponge cake, whipped cream filling, and whipped chocolate ganache coating is a classic Christmas dessert.

Carrot Bundt Cake with Cream Cheese Glaze

Showstopping carrot bundt cake with cream cheese glaze is light, fluffy, and moist. It's loaded with sugar, spice, and everything nice -- including grated carrots.

Yogurt Fruitcake

Perfect for the holidays, this super moist and tender, festive yogurt fruitcake is loaded with dried fruits and nuts for a burst of flavour in every bite.

Chocolate Zucchini Cake

Chocolate zucchini cake is moist, fluffy, and delicious. Loaded with fresh zucchini for a burst of nutrition, and topped with a homemade cream cheese icing. You can't even tell this cake recipe is loaded with veggies.

Pumpkin Bundt Cake

Pumpkin bundt cake with cream cheese icing is a perfect fall dessert to serve this year - super moist inside, with a perfect golden brown crumby crust.

Cranberry Sauce Swirl Pound Cake

Leftover cranberry sauce swirl pound cake is moist and tender with swirls of cranberry sauce for a sweet and tangy burst of flavour. So easy and delicious.

Sourdough Cinnamon Roll Twist Bread

Soft and fluffy sourdough cinnamon roll twist bread is buttery and layered with cinnamon sugar. Prep it the night before and freshly bake it for breakfast.

Apple Cardamom Cake with Caramel Pecan Butter Frosting

Apple cardamom cake with caramel pecan butter frosting is the perfect fall cake and is made by combining all your favourite fall flavours together.

Pumpkin Pie Bundt Cake with Cream Cheese Glaze

This think and dense, yet surprisingly light, pumpkin pie bundt cake with cream cheese glaze is the perfect after dinner treat. It is warm from the mixture of pumpkin and pumpkin pie spice blend, with a hearty drizzle of cream cheese glaze. The perfect pair.

Candy Cane Layered Cake

This minty candy cane layered cake is a gorgeous showstopper that might just be too pretty to eat.

Looking for a showstopper at your next holiday party? Incorporate the minty taste of candy canes into this gorgeous, festive candy cane layered cake! | aheadofthyme.com

Upside-Down Caramel Apricot Tart

Apricots are finally here and it's time to rejoice with a sweet, juicy, upside-down caramel apricot tart laced with flakey sea salt - it's heaven.

Best Cheesecake Recipes

Classic New York Cheesecake

Classic New York Cheesecake is stunning, delicious, rich, and creamy. Plus, it's surprisingly easy to make from scratch - even for beginners!

Caramel Pecan Cheesecake Bars

Decadent caramel pecan cheesecake bars with a graham cracker crust, cheesecake filling, and caramel pecan topping is perfect for any special occasion.

Decadent caramel pecan pie cheesecake bars with a graham cracker crust, cheesecake filling, and caramel pecan topping is perfect for Thanksgiving this fall. | aheadofthyme.com

No Bake Blackberry Cheesecake

No bake blackberry cheesecake is light, smooth, creamy, and delicious, with a buttery graham cracker crust, cheesecake layer, and blackberry mousse on top.

Creamy Mango Cheesecake

Mousse-like, creamy mango cheesecake with a graham cracker crust, light cheesecake filling packed with mangos, and mango swirled on top is so easy to make.

Easy No Crust Burnt Basque Cheesecake

Easy no crust burnt Basque cheesecake is the easiest one bowl recipe. It is perfectly caramelized on the top and edges and creamy yet firm on the inside.

No Bake Pumpkin Cheesecake

No bake pumpkin cheesecake is the easiest cheesecake to make this fall. It's light, smooth, creamy, and loaded with fall flavors like pumpkin and cinnamon.

Healthier Caramel Apple Fall Cheesecake

Decadent and light, homemade healthier caramel apple fall cheesecake is made with a graham cracker crust, topped with caramel apples and caramel sauce. It's fall heaven.

Cranberry Sauce Swirl Cheesecake

Cranberry sauce swirl cheesecake is creamy, smooth, and indulgent. With a gorgeous red swirl on top, it's the perfect holiday dessert for your next party.

Best Loaf Cakes and Sweet Breads

Double Chocolate Loaf Cake

This fudgy double chocolate loaf cake is delicious, moist, and rich. It's easy to make with a quick one-bowl batter that's ready for the oven in 10 minutes.

Lemon Blueberry Bread

Easy lemon blueberry bread with lemon glaze is soft, moist, and delicious. This quick bread with fresh blueberries and lemon is the perfect summer dessert.

Nutty Banana Bread

When you combine walnuts, raisins and dried fruit in a nutty banana bread, the result is a tender and moist loaf that is truly irresistible.

Pumpkin Bread

Pumpkin bread is fluffy, moist, and delicious. This classic fall loaf cake is loaded with real pumpkin and seasonal spices like cinnamon and ginger.

Lemon Loaf with Lemon Glaze

Inspired by Starbucks lemon loaf, this moist, homemade lemon loaf with lemon glaze has the perfect balance between sweet and tangy, and so so flavourful.

Applesauce Bread

Homemade applesauce bread is fluffy, moist, and delicious. Loaded with fall flavors that transforms your favorite snack into a loaf cake.

Healthy Banana Bread

Healthy banana bread is delicious and moist and contains no refined sugar or butter. Quick and easy to make with 10 minutes prep and few pantry staples.

Strawberry Bread

Strawberry bread is fluffy, soft, and moist, packed with farm-fresh strawberries. Simple, sweet, and delicious, perfect for a summer brunch.

Chocolate Chip Pumpkin Bread

Soft and moist, small batch chocolate chip pumpkin bread is the easiest fall treat, packed with fall flavours of warm pumpkin spice, pumpkin, and chocolate.

Butternut Squash "Pumpkin" Bread

Move over pumpkin, there is a new loaf in town. Butternut squash "pumpkin" bread is moist and flavourful, and brings the pumpkin spice season to your home.

Best Cupcakes and Cake Pops

Moist Chocolate Cupcakes

Moist chocolate cupcakes topped with chocolate buttercream frosting and sprinkles, are a chocolate triple threat. They're rich, decadent, sweet, and easy to make.

Vanilla Cake Pops

The cutest bite-sized treat to serve at any event are vanilla cake pops from scratch -- luckily, they are actually simple and easy to make. Add pink or red food colouring to the chocolate coating, or use red and pink sprinkles to make them festive and feminine for Mother's Day.

Vanilla Cupcakes with Rose Petal Buttercream

Light, airy and fluffy vanilla cupcakes with rose petal buttercream icing is the cutest treat for Easter. They are super quick and easy to make. One of my favorite Mother's Day recipes.

Moist Vanilla Cupcakes

Moist vanilla cupcakes with buttercream frosting are soft, fluffy, simple, sweet, and delicious. Secret ingredient yogurt keeps them moist for days!

Chocolate Cake Pops

Easy to make and decorate, bite-sized chocolate cake pops are packed with chocolate and sprinkles are the perfect treat. Use gold and silver sprinkles to make it festive for New Year's Eve.

Bunny Ears Easter Cupcakes

Get festive with these cute bunny ears Easter cupcakes. Buttercream frosting and marshmallows make these vanilla cupcakes extra sweet and delicious.

Best Muffin Recipes

Blueberry Yogurt Muffins

Blueberry yogurt muffins are buttery, moist, soft, and cakey and bursting with blueberries in every single bite. They are super quick and easy to make.

Gingerbread Muffins with Vanilla Glaze

Festive gingerbread muffins with vanilla bean glaze are light, airy and fluffy with warm fragrant festive spices and rich molasses. A perfect holiday treat.

Banana Chocolate Chip Muffins

Fluffy soft and moist, these are the best banana chocolate chip muffins ever. Prep this easy one bowl recipe in less than 10 minutes with a few ingredients.

Carrot Cake Muffins

Carrot cake muffins are moist, light, chewy and full of carrots which means breakfast this week is healthy! Carrot muffins are great for meal prep too.

Cranberry Yogurt Muffins

Buttery, soft and moist, cranberry yogurt muffins are packed with tarty and sweet cranberries in every single bite. Great for breakfast, snack or dessert.

Chocolate Chip Zucchini Muffins

Chocolate chip zucchini muffins are moist, fluffy, and delicious. They are made healthier with fresh zucchini and yogurt which also adds amazing texture.

Cinnamon Apple Oatmeal Muffins

Cinnamon Apple Oatmeal Muffins are fast, easy and delicious- loaded with apples, oats, and fall spices. A quick nutritious bite for breakfast or snack time.

Zucchini Muffins

Quick and easy zucchini muffins are loaded with fresh zucchini which makes them fluffy, moist, delicious, and full of nutrients. Freezer-friendly too!

Make Ahead and Storing Instructions

You can make almost all of these cakes ahead of time and store in an airtight container at room temperature for a day or two, or up to one week. Other cakes such as no bake cheesecakes need to be prepared well in advance to give it enough time to set in the fridge.

Cake is also typically freezer-friendly. To freeze, store wrap the cake tightly in plastic cling wrap or aluminum foil and store in an airtight container or freezer bag. You can also slice the cake and wrap each slice individually before storing. Store in the freezer for up to 3 months, but check individual recipe for full storing instructions.

Did You Make Any of These Cakes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best cake recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

10 Best Stuffed Peppers Recipes

When it comes to delicious, flavorful, and typically healthy dinners, stuffed peppers just can't be beat. They are a go-to over here because they are easy to make ahead, store and freeze well, and they are great for meal prep. Plus, you can totally customize them with whatever filling and flavor that you are craving. So if you are wondering "how to make stuffed peppers", you are in the right place. Today, we are sharing over 10 best stuffed peppers recipes including ground beef stuffed peppers, chicken stuffed peppers, turkey stuffed peppers, vegan and vegetarian stuffed peppers, stuffed peppers with or without rice, stuffed peppers with quinoa, and more!

Best Stuffed Peppers

Ground Beef Stuffed Peppers

Ground beef stuffed peppers are delicious, healthy, and filling. Stuffed with beef rice and veggies, they're easy to make ahead and freezer-friendly.

Chicken Parmesan Stuffed Peppers

Chicken parmesan stuffed peppers are delicious, flavorful, healthy, and filling, and combines two all-time favorites. Great for meal prep and freezes well.

Vegan Stuffed Peppers

Vegan Stuffed Peppers are stuffed with pan-fried mushrooms, tender rice, and veggies, making them flavorful and filling. Easy to make in under an hour!

Leftover Turkey Stuffed Bell Peppers

Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. A total crowd-pleaser and delicious Thanksgiving leftover recipe.

Mexican Stuffed Peppers

Mexican stuffed peppers are a delicious, wholesome, healthy meal loaded with fun Mexican flavors. It freezes well and is perfect for meal prep.

Chili Stuffed Peppers

Leftover chili stuffed peppers are delicious, flavorful, and the easiest way to make stuffed peppers, with only three ingredients and five minutes of prep.

More Stuffed Peppers Recipes

Here are some of our favorite stuffed peppers recipes that we found the internet has to offer:

Vegetarian Quinoa Stuffed Peppers. The name says it all. This hearty and healthy vegetarian meal is loved by all.
Lasagna Stuffed Peppers. If you love a classic Meat Lasagna, then you are in for a treat. These stuffed peppers taste like comforting lasagna but they skip the pasta making them low carb.
Philly Cheesesteak Stuffed Peppers. This classic Philly favorite is given a low carb twist and stuffed in bell peppers. SO good!
Mediterranean Stuffed Peppers. These Greek-style ground beef stuffed peppers are stuffed with classic Mediterranean flavors and ingredients including chickpeas.

Storing and Reheating Instructions

Let any leftovers cool down before placing them in an airtight container and store in the refrigerator for up to 3 days. Stuffed peppers also freeze and reheat well. So they are perfect for meal prepping. Store the cooked stuffed bell peppers (or just the cooked filling) in an airtight container with the cut side up for up to 3 months.

If you have time, I recommend reheating the ground beef stuffed peppers in the oven (or air fryer) at 350F. Place them in a casserole dish (the peppers may leak) and cover with aluminum foil (to steam the peppers). Bake covered for 20 minutes and uncovered for 5 minutes. If reheating from frozen, extend the cooking time even further until warmed through, about 5-10 minutes longer.

You can also reheat in the microwave. I recommend cutting the stuffed peppers into quarters, allowing them to separate (they sort of resemble flower petals!) before heating for 1-3 minutes in the microwave, until warmed through.

Did You Make Any of These Stuffed Pepper Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best stuffed peppers recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

White Chicken Lasagna Soup

White Chicken Lasagna Soup is a thick and creamy soup version of this classic Italian dish. Sautéed chicken is added to a warm, creamy, and cheesy broth along with lasagna noodles and spinach. It's the perfect meal for when you craving hearty and comforting chicken soup for the soul. The best part? It's quick and easy to make, meaning you can satisfy your cravings in just 30 minutes.

Why You'll Love this White Chicken Lasagna Soup Recipe

Craving lasagna? This will hit the spot. Although this white chicken lasagna soup is nothing like a traditional white chicken lasagna with layers of noodles, cheese, and chicken, it will satisfy your lasagna craving with the same savory flavors, creamy textures, and filling carbs and proteins.
Its perfectly balanced broth. I can't get enough of this white chicken lasagna soup's broth. It is incredibly thick (thanks to some added flour), super creamy (you'll add cheese and half and half), and so flavorful (from, well, everything else!).
The lasagna noodles. Lasagna noodles might be the last type of noodle you reach for when making a chicken soup, but you'll rethink that choice after you try this white chicken lasagna soup. Lasagna noodles hold up well in a soup, and you can break them into any size you desire.

Ingredients and Substitutions

To make this delicious White Chicken Lasagna Soup, you will need the following ingredients (full quantities in the recipe card below):

vegetable oil
chicken - seasoned with Italian seasoning, salt, and pepper.
butter
onion
garlic
all-purpose flour
chicken broth - or substitute with vegetable broth.
heavy cream
Parmesan cheese - you can substitute with asiago cheese or sharp white cheddar.
lasagna noodles
salt and pepper
baby spinach

You will also need measuring cups and spoons and a large pot (I used my 4 qt. Dutch oven).

How to Make the Best White Chicken Lasagna Soup

Cook chicken. Heat oil in a large pot or 4 qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add chicken and cook for 5-7 minutes until evenly cooked through. Season with Italian seasoning, salt, and pepper. Set aside on a plate.
Sauté aromatics. In the same pot, melt the butter over medium-high heat until it starts to bubble, about 1 minute. Add onion and garlic and cook until tender, about 3-4 minutes.
Add liquids. Stir in flour, mixing well, and cook for about 1 minute. Slowly pour in chicken broth and heavy cream. Stir well and bring the mixture to a boil, about 6-8 minutes.
Add noodles. Add cheese, broken lasagna noodles, salt, and pepper. Mix well until evenly combined. Cook the noodles over medium heat until al dente (fully cooked but still firm) according to package directions, about 8-10 minutes. Stir occasionally to prevent noodles from sticking to the bottom of the pot. If the soup is a bit too thick for your liking, simply add water or broth to dilute a bit.
Add chicken and spinach. Stir in cooked chicken and spinach and cook until chicken is warmed through and spinach is evenly wilted, about 1-2 minutes.
Serve. Garnish with freshly cracked black pepper and serve immediately.

Instant Pot White Chicken Lasagna Soup

To make this white chicken lasagna soup in the pressure cooker instead:

Turn on the Sauté function on high on the Instant Pot. Add oil and heat until the hot oil sizzles, about 1 minute. Add chicken and sauté until no longer pink, about 3-4 minutes. Add butter, onion, garlic, Italian seasoning, salt and pepper. Sauté until tender, about 2 minutes. Stir in flour. Mix well and cook for about 1 minute. Slowly pour in chicken broth and heavy cream. Stir well until smooth.
Stir in cheese and broken lasagna noodles. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 5 minutes until noodles are al dente. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
Open the lid and stir in spinach for 1 minute until wilted. Season with salt and pepper to taste. Serve immediately.

Recipe Tips and Tricks

How to store: Keep leftover chicken lasagna soup in an airtight container in the refrigerator for up to four days or in the freezer for up to three months. If freezing, portion the soup into single-serving container or freezer bags for easy use.
How to thaw: Thaw frozen soup overnight in the fridge. If you're in a hurry, place frozen soup in a covered pan over low heat, stirring occasionally.
How to reheat: Reheat leftover soup in a covered pan over medium-low heat. If the soup becomes too thick, add small amounts of chicken broth or water. Mix it in entirely before adding more, and repeat until the soup reaches your desired consistency.

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Cut Out Shortbread Cookies

Cut out shortbread cookies are soft, buttery, and crumbly - they literally melt in your mouth. This easy classic shortbread cookie recipe uses only five simple ingredients, and the optional homemade royal icing will add a splash of fun color and added sweetness. Plus, they hold their shape so well (no spreading here!), so you can cut them out into any shape and make festive cookies for any holiday. They are a must-have to any holiday cookie box or cookie exchange.

Why You'll Love Cut Out Shortbread Cookies

The crumbly texture. Shortbread cookies originated in Scotland nearly 900 years ago, and it's no surprise that they're still around. As soon as you bite into one of these cut out shortbread cookies, you'll know what I mean. They give the perfect crumble before nearly melting in your mouth. Shortbread cookies are among some of the most simple yet indulgent cookies you'll ever taste.
They're so easy to make. Shortbread cookies only require five ingredients. Yes, five. Flour, butter, sugar, vanilla, and salt. And although this recipe technically takes 2 hours to make, 40 minutes of that is for your dough to chill in the fridge, and the another 1 hour of that is to decorate with royal icing (which you totally don't have to and can cut the time down by half!).
The royal icing. Not all shortbread cookies are iced, but we iced ours because why not? A simple royal icing with a hint of vanilla brings a smooth sugary surface to these cookies to make your mouth water even more.

Ingredients and Substitutions

To make these easy cut out shortbread cookies, you will need the following ingredients (full quantities in recipe card below):

butter
confectioners' sugar - this gives the shortbread cookies that melt-in-your-mouth texture. You can replace with granulated sugar but the texture won't be as fine.
vanilla extract
salt
all-purpose flour
royal icing - made with confectioners' sugar, meringue powder (we prefer this instead of egg whites), room temperature water, vanilla extract, and gel food coloring.
sprinkles (if using)

Kitchen Tools and Equipment

You will also need the following kitchen tools and equipment:

measuring cups and spoons
mixing bowls
hand mixer or stand mixer
rolling pin
3-inch cookie cutters
half sheet baking pan and silicone baking mat (or parchment paper)
wire cooling rack
piping bags
couplers - for securing the tips to the piping bag.
no.3 round piping tip (or no. 5 round tip for the base and no. 1 round tip for details)

How to Make the Best Cut Out Shortbread Cookies

Make the cookie dough. 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 vanilla and beat until incorporated. Gradually add the flour and beat on low speed until combined. Turn the mixer to high speed and beat for 1-2 minutes until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).
Chill the dough. Use your hands to shape the dough into a disc and wrap it tightly in plastic cling wrap. Chill for 30 minutes.
Cut out the cookies. Remove the dough from refrigerator and transfer to a lightly floured surface. Use a rolling pin to roll the dough out until it is ¼-inch thick. Use Christmas cookie cutters (or other cookie cutters) to cut out different the cookies. Transfer the cookies to a large cookie sheet lined with a silicone baking mat or parchment paper, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.

Second chill. Transfer the cookie sheet into the refrigerator to chill while the oven is preheating (about 10 minutes).
Bake. Bake cookies in a 350 F preheated oven for 10-12 minutes, until the edges start to turn golden brown. Leave the cookies on the baking sheet for 5 minutes before transferring them onto a wire cooling rack to cool completely.

How to Make Royal Icing

In medium mixing bowl, whisk together confectioners' sugar and 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.
To colour the icing, add gel food colouring. You can also use liquid food colouring, but this will have a slight effect on the consistency of the icing. You may need to add a little more sugar to get the consistency right.

How to Decorate Shortbread Cookies with Royal Icing

Transfer the icing into a piping bag fitted with a no.3 round piping tip (up to a no.5 round tip). Outline the base colour of the cookie, leaving about ⅛-inch from the edge, and fill in the inside. Allow the base to dry and set so that when you add icing on top, it won't smudge or blend into each other, about 20-30 minutes.

Use the same piping tip (or you can use a finer tip such as a no. 1 round tip) to add finer details such as lines and dots.

Storing and Freezing Instructions

How to store shortbread cookies

Keep shortbread cookies in a cookie tin at room temperature for up to one week. The refrigerator can extend the shelf life to 10 days. You can also freeze them for up to 3 months.

How to freeze shortbread cookies

Shortbread cookies also freeze really well. Place them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.

How to store shortbread cookie dough

Once you have shaped the dough into a disc and wrapped with plastic cling wrap, you can store it in the fridge for up to 3 days before rolling and cutting out the cookies. When ready to use, set the dough on the kitchen counter for 20-30 minutes to soften a little and make it easier to roll.

How to freeze cookie dough

Place the plastic wrapped cookie dough disc into a freezer bag or airtight container and store in the freezer for up to 2 months. When ready to use, allow it to thaw overnight in the refrigerator, and then let it sit at room temperature for 20-30 minute before rolling.

Recipe Tips and Tricks

When to ice the shortbread cookies: Be sure to wait until the cookies are cooled completely. Rushing this process could turn into a melty, sticky mess if your shortbread cookies are still warm.
Use softened butter: The consistency of the butter is important. You want softened butter. Not microwaved butter. Not melted butter. Not hard butter. Give your butter about 1 hours to sit at room temperature for it to become soft.

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Mashed Potato Balls

Mashed potato balls with cheese are a delicious appetizer that is perfect when hosting family and friends during the holidays. They're crisp on the outside and soft, tender, and cheesy inside. Leftover mashed potatoes are loaded with cheese, green onions, and seasonings before being shaped into bite-sized balls, breaded, and fried to perfection. These mashed potato bites are a comforting snack that is easy to make ahead, freezer-friendly, and can be cooked directly from frozen. Plus, you can deep fry them or cook in the air fryer.

Why You'll Love Mashed Potato Balls

They're bite-sized mashed potatoes. Mashed potatoes are one of my all-time favorite foods. They are creamy, cheesy, and full of carbs, which makes them the ultimate comfort food. Now, these mashed potato balls take that dish, load them up with even more flavor, and turn it into a bite-sized appetizer or snack. What's not to love about that?
The crispy outer layer. These mashed potato balls are fried to perfection and form a crispy, crunchy, golden-brown exterior when frying. The panko breadcrumbs help firm up the potato balls and gives them maximum crunch.
The soft, creamy interior. There's nothing better than a bite of cheesy mashed potatoes - and these mashed potato balls deliver the decadence. Even though the outside is perfectly fried, the inside of these mashed potato balls remains soft and creamy.

Ingredients and Substitutions

To make these easy leftover mashed potato balls, you will need the following ingredients (full quantities in recipe card below):

mashed potatoes - feel free to use any leftover mashed potatoes that you have on hand. This recipe works with Creamy Mashed Potatoes, Garlic Mashed Potatoes with Sour Cream, Instant Pot Mashed Potatoes, Mashed Red Potatoes, and Mascarpone Mashed Potatoes.
cheddar cheese - feel free to substitute with your favorite cheese. Some great options are a Tex Mex blend cheese, Monterey Jack cheese, Parmesan, and havarti.
green onions
seasoning - we used garlic powder, paprika, salt, and pepper. Feel free to play around with different spices and seasonings and create your own spin on the recipe.
panko breadcrumbs - panko breadcrumbs add extra crispiness to the coating. You can also use regular breadcrumbs and still get delicious results.
vegetable oil - for frying.

You will also need measuring cups and spoons, mixing bowl, and a cooking pot.

How to Make the Best Mashed Potato Balls

Combine ingredients. In a large mixing bowl, add mashed potatoes, cheese, green onions, garlic powder, paprika, salt and pepper. Mix well until smooth.

Shape into balls. Take 2 tablespoons of the potato mixuture at a time and shape into balls by hand, similar to shaping meatballs. Alternatively, you can use a cookie scoop to shape into even pieces.
Coat with breadcrumbs. Add breadcrumbs in a large bowl. Dip the mashed potato balls in crumbs and gently press crumbs around each ball to coat.
Freeze. Arrange the coated mashed potato balls evenly on a parchment-lined half sheet baking pan and transfer into the freezer. Freeze for 15-20 minutes to firm up. This helps the mashed potato bites hold their shape when deep-frying.
Deep fry the mashed potato balls. Add 2-inches of oil into a cooking pot and heat over medium-high heat until shimmering hot, about 3-4 minutes. Add the potato balls in batches (about 4-5 pieces each time) until crisp and golden brown, about 1-2 minutes. Turn the balls occasionally to get an even golden crust on all sides.

Serve. Transfer the potato balls to a paper towel lined plate to drain excess oil, and let them cool for 5 minutes before serving.

How to Cook Mashed Potato Balls in the Air Fryer

Preheat the air fryer to 375 F, about 3 minutes. Carefully place mashed potato in a single layer in the air fryer basket and lightly spray with cooking oil to coat evenly. Air fry the mashed potato bites for 10-15 minutes until golden brown. Gently shake the basket halfway during cooking to brown evenly.

Storing and Make Ahead Instructions

How to store: Make sure the fried mashed potato balls cool to room temperature completely before storing. Skipping this step can result in soggy potato bites. Then, transfer the balls to an airtight container and refrigerate for up to 4-5 days.
How to reheat: Reheat leftover mashed potato balls in a 375F oven for 15-20 minutes, or air fryer for 10 minutes.
How to freeze: I recommend freezing these mashed potato balls before you cook them. Prepare them up to the point of frying, then arrange the balls in a single layer on a large half sheet baking pan. Freeze until hard, about 1 hour. Then transfer to a freezer bag or airtight container and freeze for up to 3 months.
How to cook from frozen: Cook in the same way that you would when following the recipe. It will take a few minutes longer to cook until crisp and golden brown.
Make ahead instructions: If you want to prep these mashed potato balls ahead of time, make them the day or morning before and store them in the freezer. Then, when it's time to serve, quickly fry them up. You could also cook them in advance, refrigerate, and pop into the oven to reheat.

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Peppermint Snowball Cookies

Peppermint snowball cookies are a buttery and nutty shortbread cookie that is dipped in white chocolate with crushed candy canes on top. These festive holiday cookies have the best texture that literally melts in your mouth. They are easy to make in one bowl and easy to decorate. Plus, they freeze well so you can start baking your Christmas cookies ahead of time and store until ready to bring to a holiday cookie exchange or gift to family and friends. Add these peppermint snowballs to your holiday baking list today!

Why You'll Love Peppermint Snowball Cookies

Easy to make. For a cookie that looks like it came from the bakery, this one is relatively easy to make. The cookie dough comes together in one bowl with just a handful of simple pantry staples, and it's quick and easy to decorate (no fancy piped icing here!).
Delicious nutty and peppermint flavor. Peppermint snowball cookies are not your average shortbread cookie. With added flavors of walnuts inside and crushed candy canes on top, classic buttery shortbread is taken to a new level that your palate will thank you for.
Festive holiday cookie. Enough said, right? If you are looking for a cute and festive cookie that is bursting with holiday flavors, then these peppermint snowballs are for you. It's also the perfect cookie to include in a Holiday Cookie Box along with some of my favorite Christmas cookies like Snickerdoodles, Chocolate Crinkle Cookies, Sugar Cookies, and Peanut Butter Blossoms.

Ingredients and Substitutions

To make these festive Peppermint Snowball Cookies, you will need the following ingredients (full quantities in recipe card below):

butter
confectioners' sugar - this helps give the cookies their melt-in-your-mouth texture. You can substitute with granulated sugar but note that you may lose this texture.
vanilla extract
all-purpose flour
walnuts - feel free to substitute with your favorite nuts such as pecans, hazelnuts, or almonds.
white chocolate
crushed candy canes - or any crushed peppermint candies will work.

You will also need measuring cups and spoons (or kitchen scale), mixing bowl, half sheet baking pan, and wire cooling rack.

How to Make the Best Peppermint Snowball Cookies

Make the cookie dough. Cream the butter and sugar together using a stand mixer or in a large mixing bowl with a hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add walnuts and beat until incorporated. Turn the mixer to high speed and beat for 1-2 minutes until dough becomes more breadcrumb like and less dry (You should be able to easily shape the dough into a ball using your hands).

Shape the cookies. Line two half sheet baking pans with parchment paper or a silicone baking mat. Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place an inch apart on the baking sheet. Once the baking sheet is full, transfer to the refrigerator and chill for one hour.
Bake. Bake the cookies in a 350F preheated oven for 15-18 minutes, until they are golden brown on the bottom edges. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Melt chocolate. Melt the white chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30 second increments, stirring between each increment until melted and smooth.
Coat cookies. Dip the top of each cookie into the white chocolate and place back on the wire rack. Sprinkle crushed candy canes on top. Allow the chocolate to harden and set overnight at room temperature, or transfer the wire rack to the refrigerator to allow the chocolate to harden and set quickly in about 10 minutes.

Storing Instructions

How to store: Store in an airtight container at room temperature for up to 4 days. I suggest storing each in a mini cupcake liners so that they don't touch each other and cause the peppermint candies to fall off.
How to freeze: Arrange snowball cookies in an airtight container, in single layers layered in between pieces of parchment paper. Store in the freezer for up to 3 months.
How to store cookie dough: Roll the cookie dough into balls and store on the sheet pan in the refrigerator for up to 3 days before baking (cover the sheet pan tightly with plastic cling wrap. You will need to increase the bake time by 1-2 minutes.
How to freeze cookie dough: Once the cookie dough has been rolled into balls and placed on a sheet pan, transfer to the freezer and allow the balls to harden, about 1 hour. Then transfer to an airtight container or freezer bag and store for up to 2 months. To use, allow the cookie balls to thaw in the refrigerator overnight. You will need to increase the bake time by 1-2 minutes.

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Instant Pot Cranberry Chicken

Instant pot cranberry chicken is sweet, tart, savory, and delicious. This chicken dinner is the perfect recipe to make during the holidays in the cool fall and winter months. It's quick and easy to make in just 30 minutes in the pressure cooker (hello busy weeknights!), loaded with flavor from some simple ingredients, and is one of the best ways to use up any leftover cranberry sauce from Thanksgiving. Pair this tasty last-minute meal with with Mashed Potatoes, Garlic Green Beans, or Honey Roasted Carrots.

Why You'll Love Instant Pot Cranberry Chicken

It's so quick and easy to make. We've all been there. It's getting late, and you remember you need to cook dinner - but you're already hungry. Luckily, like most instant pot recipes, you don't have to choose between quality food and fast food when it comes down to this pressure cooker cranberry chicken. You can have a delicious dinner ready in just 30 minutes with minimal prep.
It's sweet and savory. And don't think for one second that the short cook time means you'll need to sacrifice flavor. Cranberry sauce chicken finds the perfect balance between the tart sweetness of cranberries and the savory bite from ingredients like balsamic vinegar, paprika, garlic, and black pepper. It packs on flavor in every bite.
Chicken is a healthy go-to protein. Of all your protein options, chicken is one of the healthiest, not to mention delicious. And it's a blank slate that you can customize to your heart's desire. If you are craving something creamy make Creamy Lemon Chicken Piccata, spicy make Butter Chicken, a better than takeout recipe make General Tso's Chicken. The options are endless.

Ingredients and Substitutions

To make this easy and delicious Instant Pot Cranberry Chicken, you will need the following ingredients (full quantities in recipe card below):

chicken breasts
seasoning - we season this chicken with salt and pepper, paprika, and garlic powder.
vegetable oil - any vegetable oil will work. Try avocado oil, grapeseed oil, or coconut oil.
onion
cranberry sauce - feel free to use leftover cranberry sauce or store-bought sauce - whichever is easier! We used our Easy Cranberry Sauce.
ketchup - or substitute with tomato sauce.
balsamic vinegar

You will also need measuring cups and spoons and a pressure cooker like an instant pot.

How to Make the Best Instant Pot Cranberry Chicken

Season the chicken. Use a paper towel to pat the chicken breasts completely dry. Season and rub in salt, pepper, paprika, and garlic powder evenly. Set aside on a plate for at least 10 minutes.
Sear the chicken. Turn on the Sauté function on high on the Instant Pot. Heat oil until it starts to sizzle, about 1 minute. Place chicken breasts on a single layer in the pot and sear for about 3-4 minutes on each side until the breasts are no longer pink. Note that the chicken breasts don't need to be fully cooked at this point.
Add remaining ingredients. Add onions and sauté until tender, about 1 minute. Stir in cranberry sauce, ketchup, and balsamic vinegar until evenly mixed.

Pressure cook. Switch to pressure cooking mode on manual pressure and seal the lid (the steam release knob must be turned to the sealed position). Set the chicken breasts to pressure cook for 10 minutes. Once the time is up, you can let the instant pot slowly release the pressure, about 15 minutes or quick release the remaining pressure by turning the steam release valve to the venting position. Serve immediately.

How to Serve Cranberry Chicken

Serve instant pot cranberry sauce chicken with starchy sides like our favorites:

Storing Instructions

How to store: Keep leftover instant pot cranberry chicken in an airtight container in the fridge for 3-4 days.
How to reheat: There are a few ways that you can reheat any leftover Reheat leftover cranberry sauce chicken. I recommend wrapping it tightly in aluminum foil, with enough room for air to flow around the chicken in the foil. Then, place chicken in a 350F preheated oven for 10-20 minutes, until warmed through. For faster reheating, pre-cut chicken. You can also reheat it over the stove on medium-low heat until warmed through.

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Parmesan Crusted Brussels Sprouts

Parmesan crusted Brussels sprouts are a quick and easy, delicious side dish that you need on your dinner table. They are all the best things - perfectly crispy on the outside and soft and tender inside. Toss Brussels sprouts with Parmesan and breadcrumbs, season with a few simple seasonings that pack on the flavor, and bake to perfection. This side dish is so delicious that they might turn even the most veggie-averse eaters into Brussels sprouts lovers in one bite. Ready in just 30 minutes, this versatile vegetable pairs well with chicken, salmon, beef, pasta, rice - you name it!

Why You'll Love Parmesan Crusted Brussels Sprouts

They're quick and easy to make. From the start of this recipe to when the food hits your plate, there are only three easy steps - combine ingredients, arrange them on a baking sheet, and bake. You'll be able to enjoy these parmesan Brussels sprouts in just half an hour, max.
It's made with pantry staples. This recipe calls for a handful of simple ingredients that you probably already have all of (or most) on hand if you cook regularly. You'll need your brussels sprouts (of course), olive oil, Parmesan cheese, panko breadcrumbs, and some seasoning for extra flavor.
They're delicious and flavorful. Roasted brussels sprouts with salt, pepper, and olive oil are an amazing snd simple go-to side that we love, and these parmesan crusted Brussels sprouts just take a few extra ingredients to elevate this veggie to the next level.

Ingredients and Substitutions

To make these easy and delicious Parmesan Crusted Brussels Sprouts, you will need the following ingredients (full quantities in recipe card below):

Brussels sprouts - look for Brussels sprouts that are bright green in color. wash the brussels sprouts thorough and cut them in half lengthwise.
olive oil
garlic powder
paprika
salt and pepper
Panko breadcrumbs - the texture of Panko makes the crust extra crunchy and crispy. Feel free to substitute with regular breadcrumbs if you wish.
Parmesan cheese

You will also need measuring cups and spoons, mixing bowl, and half sheet baking pan.

How to Make the Best Parmesan Crusted Brussels Sprouts

Combine ingredients. In a large mixing bowl, add Brussels sprouts and the rest of the ingredients. Toss well to coat evenly with a spatula.

Bake. Spread the Brussels sprouts out in a single layer on a large half sheet baking pan. Bake in a 400F preheated oven for 20-25 minutes until tender inside and golden brown and crisp on the outside. Serve immediately.

Recipe Tips and Tricks

How to store: Allow the parmesan Brussels sprouts to cool completely before transferring them from the pan to an airtight container. This will ensure they don't create condensation and become soggy in the fridge. They will last for up to 3-4 days in the fridge.
How to reheat: The best way to reheat parmesan crusted Brussels sprouts to preserve their taste and texture is in the oven or air fryer. Roast them for 10-20 minutes in a 400F preheated oven or for 5-10 minutes in the air fryer at 400F until warm and crisp.
Microwave instructions: You can also microwave these crispy Brussels sprouts to reheat them faster but they won't retain their crispy texture. To microwave, place the Brussels sprouts in a covered microwave-safe dish. Microwave on low in 30-second intervals until warm, mixing the Brussels in between.

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20 Crockpot Recipes (Slow Cooker Recipes)

Wondering what to make for dinner in your crockpot? Slow cooker dinners are the best when you want to make a stress-free meal for your family, especially on busy weeknights. Just prep the ingredients, throw everything into the crockpot in the morning, and dinner is ready by the time you get home from work or school. So whether you just purchased a new slow cooker and can't wait to use it, or you have had it for a while but want to switch up your dinner routine, we are here to inspire with over 20 of the best easy crockpot recipes for the slow cooker including crockpot chicken, slow cooker soup, chili, curry, and stews, crockpot turkey breast, ribs, and more!

Slow Cooker BBQ Ribs

Slow cooker BBQ ribs are juicy, saucy, and tender -- the meat literally falls right off the bone. Add this easy recipe to your list of crockpot recipes.

Vegetarian Mushroom Barley Soup

Wholesome hearty vegetarian mushroom barley soup is healthy, filling, and so delicious. This one pot meal is easy to make with just 10 minutes of prep.

Slow Cooker Whole Chicken

Slow cooker whole chicken is soft and tender and literally falls off the bone. It is the easiest way to cook a rotisserie chicken with a few minutes prep. Shred it and use it in any of our 25 Best Leftover Rotisserie Chicken Recipes.

Slow Cooker Beef Chili

Hearty slow cooker beef chili is an easy, comforting, low-maintenance dinner in fall and winter months. It's a family favourite crockpot chili.

Slow Cooker Applesauce

Slow cooker applesauce is delicious, healthy, kid-friendly, packed with warm and cozy fall flavors, and easy to make with just 10 minutes prep.

Coconut Lamb Curry

Hearty coconut lamb curry is an easy one pot meal that is packed with flavour. Make it on the stovetop or in the slow cooker and freeze leftovers for later. Slow Cooker instructions in recipe tips.

Slow Cooker Turkey Breast

Soft, tender and juicy slow cooker turkey breast with the crispiest skin and fresh fall herbs is the easiest way to cook a turkey this holiday season. Serve it with make ahead cranberry sauce.

Slow Cooker Korean Short Ribs

Slow cooker Korean short ribs deliver complex Asian flavours with little effort. Simply add your ingredients in the crockpot and let it cook dinner for you.

Slow Cooker Bone Broth

Nutritious wholesome slow cooker bone broth is healing, promotes physical wellness and health, and is easy to make at home. Add it to soups, stews and more.

Mexican Pulled Pork Tacos (Carnitas)

Mexican pulled pork tacos with juicy and tender traditional carnitas wrapped in corn tortillas and topped with fresh onions, cilantro, and jalapeños.

Slow Cooker Asian Beef Noodle Soup

An easy weeknight dinner option, this hearty and oily slow cooker Asian beef noodle soup is packed with beef chunks, vegetables, noodles, and Asian spices and flavours.

Slow Cooker Moroccan Lamb Stew

A bowl of flavourful and tender, juicy slow cooker Moroccan lamb stew served over a bowl of couscous is the ultimate Middle Eastern comfort food.

Holiday Glazed Baked Ham

Easy holiday glazed baked ham is juicy, succulent and flavourful, coated in a brown sugar honey glaze with and baked until caramelized and golden brown. Slow cooker instructions in recipe tips.

Slow Cooker Loaded Baked Potato Soup

Nothing says comfort food like a bowl of slow cooker loaded baked potato soup topped with cheddar cheese, crumbled bacon and green onions. Literally throw your ingredients into the slow cooker and come back to a fully cooked soup a few hours later.

Slow Cooker Leg of Lamb with Vegetables

Easy Mediterranean slow cooker leg of lamb with vegetables is succulent, tender, juicy, and flavourful, seasoned with fresh herbs. Prep the crockpot in just 15 minutes.

Slow Cooker Beef Stew Ramen

It's soup and slow cooker season! Add some noodles to your beef stew and transform it into the most amazing, flavourful slow cooker beef stew ramen.

Storing and Reheating Slow Cooker Recipes

Make ahead instructions: You can make some of these crockpot recipes and store in the refrigerator for a few days. You can also prep the ingredients in advance and store in the refrigerator until ready to assemble into the slow cooker.
How to store: Store any leftovers in airtight containers in the refrigerator or even in the freezer for up to 2-3 months. Check the individual recipe for complete storing instructions and to see if the recipe is freezer-friendly.
How to reheat: Most of the leftovers can be reheated in a saucepan over the stove over medium-low heat until warmed through. You can also reheat in the slow cooker on high (stirring occasionally), until warmed through. If heating from frozen, let it thaw first and then reheat.

Did You Make Any of These Easy Crockpot Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of these easy crockpot recipes for the slow cooker. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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15 Best Green Bean Recipes

Green beans are one of my favorite vegetables to cook with because they are so easy to make, taste delicious with just a handful of ingredients, and typically ready to eat within 15 minutes. So if you picked up a bunch of these veggies from the grocery store and are wondering "how to cook green beans", then you are in the right place. Whether you want to cook them as an easy side dish on a busy weeknight or for Thanksgiving or Christmas, use them in soups or salads, or as an ingredient in a roasted protein dinner, we have got you covered. We are sharing over 15 of the most popular and best green bean recipes including roasted green beans, sautéed green beans, air fryer green beans, green bean casserole, and more!

Best Green Bean Recipes

Sautéed Garlic Green Beans

Buttery sautéed garlic green beans is a simple side dish that is quick, easy and delicious. Make these vibrant, crispy and tender green beans in 10 minutes.

Nutty Green Beans

With only a few ingredients, it is incredible how much flavour are packed in these 10-minute nutty green beans. Earthy green beans balance perfectly with crunchy pecans.

Green Bean Casserole

Green bean casserole is a classic holiday side dish packed with fresh green beans in a delicious creamy mushroom sauce, and topped with crispy fried onions.

Pesto Green Beans

Pesto green beans is a simple side dish that is quick and easy to make in under 10 minutes, tossed in buttery toasted walnuts and pesto. So delicious.

Roasted Garlic Green Beans (Air Fryer or Oven)

Quick easy roasted garlic green beans are tangy, sour, savoury, and sweet, with a tender and crunchy texture. Make them in the oven or air fryer in minutes.

Green Beans Almondine

Green Beans Almondine is buttery, garlicky, and nutty. This classic French side dish is quick and easy to make, and loaded with flavor and texture.

Green Bean Fries

Baked green bean fries are flavorful, crispy, and nutritious. These veggies are quick and easy to make as a healthy appetizer, snack, or side dish.

Green Beans with Bacon

Green Beans with Bacon is a delicious, flavorful side dish that comes together quickly in 20 minutes (including prep!) with a handful of simple ingredients.

Roasted Brussels Sprouts Salad

Roasted brussels sprouts salad with creamy potatoes, crispy string beans, tender brussels sprouts, is tossed in a delicious homemade dijon vinaigrette.

Spring Vegetable Stir Fry

Quick and easy spring vegetable stir fry is made with delicious seasonal vegetables, packed with savoury and salty flavour, and takes 10 minutes to cook.

Minestrone Soup

Minestrone soup is a hearty, healthy, nourishing, and delicious classic Italian soup, packed with vegetables and pasta simmered in a rich tomato broth.

Honey Glazed Roast Pork with Vegetables

Easy one pan honey glazed roast pork is moist, tender, and juicy, coated with an irresistible honey glaze and packed with potatoes, green beans and apples.

Chicken Thighs with Green Beans

Budget-friendly chicken thighs make for a delicious dinner packed with flavour in this Middle Eastern inspired dish.

More Green Beans Recipes

Here are some of our favorite green bean recipes that we found the internet has to offer:

Lemon Parmesan Green Beans. A quick and easy side dish made with just a few ingredients in 15 minutes.
Thai Green Beans. Stovetop green beans made with a delicious peanut sauce.
Garlic Roasted Cheesy Green Beans. Cheese makes everything better! This cheesy side dish is easy to make and so comforting.

Storing and Reheating Instructions

Green beans are typically best served fresh, especially if making them crispy on the outside. If you have any leftovers, store in the refrigerator for up to 4-5 days. Confirm storing instructions by checking each recipe.

To reheat any of these recipes, reheat in a 300F preheated oven or air fryer for 5-15 minutes until fully warmed through, or on the stovetop over medium low heat for 5-10 minutes, depending on the recipe.

Did You Make Any of These Green Bean Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best green bean recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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Caramel Brownies

Caramel brownies are rich, moist, and decadent. Baked from the thickest and most indulgent chocolate batter you've ever seen, these brownie squares are topped with a creamy caramel sauce that will leave you coming back for more. Who doesn't love the smell of freshly baked brownies wafting through their house? You can have that in less than an hour. It's perfect when you need a plate of treats ready for your next gathering, or keeping them all to yourself (we're not judging). Either way, these caramel brownies are a must-have recipe in your baking backpocket.

Why You'll Love Caramel Brownies

They're topped with homemade caramel sauce. Bring a classic brownie to the next level with thick and indulgent caramel sauce. Drizzle it lightly on top, or pour it generously - either way, it will be delicious. The homemade caramel sauce is what really makes these brownies stand out.
They deliver the perfect bite. What makes a great brownie? The right texture and taste in every bite. With this caramel brownie recipe, you bake the batter just enough to retain moistness, and the sweet, chocolatey flavour will impress no matter what.
Who doesn't love indulgent, sweet chocolate brownies? These caramel brownies are a crowd-pleaser every time. Try this recipe once, and I promise it won't be the last time you make it. Plus, they only take an hour to bake. Perfect for a last-minute craving.

Ingredients and Substitutions

To make these delicious caramel brownies, you will need the following ingredients (full quantities in recipe card below):

semi-sweet chocolate + cocoa powder - double the chocolate for the best brownies.
butter
sugar - you'll need both granulated sugar and brown sugar. You could also substitute with either one or the other if that's all you have.
eggs
vanilla extract
all-purpose flour
salt
caramel topping - homemade caramel sauce made with sugar, butter, and heavy cream. You can top with salted caramel sauce if you prefer, or try a store-bought caramel sauce. I find most store-bought sauces are quite runny, so you want to look for one that is on the thicker side.

You will also need measuring cups and spoons, 9-inch square baking pan, shallow saucepan, and wire cooling rack.

How to Make the Best Caramel Brownies

Line the pan. Preheat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment paper so that it hangs over two sides to make it easy to life the brownies out of the pan when baked.
Melt chocolate and butter. Melt the chocolate with butter in a medium heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water, or you will burn the chocolate. Whisk until melted and smooth. Remove from heat.
Make the brownie batter. Add sugars into the chocolate mixture and whisk until completely combined. Then, whisk in eggs and vanilla, until just combined. Add in flour, cocoa powder, and salt and fold together using a large spatula until just combined. Transfer the thick batter into the prepared baking pan.
Bake. Bake for 25-30 minutes, until a toothpick inserted comes out clean with moist a few moist crumbs attached. If it comes out clean, it's overbaked.

How to Make Homemade Caramel Sauce

For the most efficient use of time, make the caramel sauce while the brownies are baking.

Melt sugar. Heat sugar in a large shallow saucepan over medium-high heat. Whisk continuously as the sugar as it begins to melt. It will form clumps but will eventually melt completely. This can take 10-15 minutes. Continue to stir continuously until the sugar reaches a deep amber colour. Keep a close eye because the sugar will burn if you overcook.
Add butter. Add the butter (note that the butter will immediately begin bubbling and may splatter, so be careful). Whisk until the butter is completely melted, then cook for 1 minute without stirring.
Add cream. Slowly pour in the heavy cream and whisk until combined in the mixture. Again, be careful as the mixture will bubble and may splatter.
Cool. Remove from heat and allow the sauce to cool in the saucepan for 10 minutes. The caramel will thicken as it cools.

How to Assemble Caramel Brownies

Once the brownies are done, remove from the oven and place the baking pan on a wire cooling rack. Allow the brownies to cool for 10 minutes in the pan, then remove from the pan and place on the wire cooling rack.

Pour the slightly cooled caramel sauce on top of the brownies. Spread it evenly with a metal icing spatula. Allow the caramel to set, then cut into squares. You can place it in the refrigerator to help the caramel firm up faster.

Recipe Tips and Tricks

How to serve: There are lots of ways to eat these caramel brownies! You can simply pop them in your mouth warm out if the oven, or enjoy them cooled to room temperature. You could also microwave them for a few seconds before crumbling on top of vanilla ice cream. The softened brownie and caramel sauce are so amazing when warm!
How to store: Store caramel brownies in an airtight container at room temperature for up to 3 days. You store them for up to a week in the refrigerator. Store them in a single layer rather than stacking them up as the caramel will cause them to stick together if stacked.
How to freeze: Caramel brownies freeze well. Store in a single layer or divide layers in between pieces of parchment paper in an airtight container and freeze for up to 3 months. Allow the brownies to thaw in the refrigerator overnight before serving, or place or on the kitchen counter for a few hours until defrosted.

More Chocolate Dessert Recipes

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Soft and Chewy White Chocolate Cranberry Cookies

There is absolutely nothing better than a warm, fresh-from-the-oven cookie. These soft and chewy white chocolate cranberry cookies are golden brown with crisp edges and thick and chewy inside, loaded with dried cranberries, walnuts, and white chocolate chips. The quick and easy cookie batter comes together with a handful of staple ingredients in just 10 minutes and requires no chill time - perfect for a last minute sugar fix. Plus, they freeze well both before and after baking, so go ahead and make a big batch and watch how easily they disappear!

Why You'll Love White Chocolate Cranberry Cookies

The perfect holiday cookie. White chocolate cranberry cookies are so festive, making them the perfect cookie for a holiday bake sale or party, or to include in a Holiday Cookie Box to gift to family and friends. But to be honest, I make these pretty much all year round because who doesn't like white chocolate, walnuts and cranberries?
The best combination of ingredients. The flavor combo is just amazing. You've got sweetness from the white chocolate, a slight crunch from the walnuts, and the perfect tangy bite from the dried cranberries. I really don't know anyone who doesn't love these.
The best soft and chewy texture. These cookies are tall, thick, and chewy - no thin, crisp, and brittle cookies here! They are similar in texture to a chewy Chocolate Chip Cookie. So good!
Quick and easy to make. These cookies are beyond simple to prepare. They take just 5 to 10 minutes to prepare (basically while the oven is preheating anyways) and 15 minutes to bake. Yup, 15 minutes. When you are craving a delicious treat, nothing else is on your mind than taking that first bite. These cranberry cookies are perfect for a last minute sugar craving!

Ingredients and Substitutions

To make these soft and chewy white chocolate cranberry cookies, you will need the following ingredients (full quantities in recipe card below):

all-purpose flour
baking soda
salt
sugar - both dark brown sugar and granulated sugar.
butter
egg + egg yolk
vanilla extract
dried cranberries
walnuts - you can also substitute with your favorite nuts - try pecans or almonds.
white chocolate chips

You will also need measuring cups and spoons (or kitchen scale), mixing bowl, stand mixer or hand mixer, half sheet baking pan, and wire cooling rack.

How to Make the Best White Chocolate Cranberry Cookies

Make the cookie dough. In a small mixing bowl, combine flour, baking soda, and salt. Set aside. In the bowl of a stand mixer with paddle attachment fitted (or in a large bowl with a hand mixer), mix together brown sugar, granulated sugar, and melted butter until well mixed, about 1 minute. Add egg, egg yolk, and vanilla, then mix for 1 minute more. Scrape down the sides, then mix again. With the mixer running on low, add the dry ingredients and mix until just incorporated. Fold in dried cranberries, walnuts, and white chocolate chips.
Shape cookies. Use your hands and roll out cookies into balls using about 2 tablespoons dough for each (or scoop with a cookie scoop), then place 2 inches apart on a half sheet baking pan lined with a silicone baking mat or parchment paper.

Bake. Bake in a 325F preheated oven for 15 minutes, rotating the tray about halfway through cook time.
Enjoy. Let cool for 10 minutes, then transfer to a wire rack to cool 5 minutes further.

Recipe Tips and Tricks

To make larger cookies: You can also make these cookies larger by using 3 tablespoons instead of 2 tablespoons per cookie, and let them cook for 1 minute longer. I like them a little smaller (because then I can eat more, right?). Either way, these seem to find a permanent home in my kitchen every year.
How to store: Keep leftover white chocolate cranberry cookies in an airtight container at room temperature for up to 1 week. You can also store them in the fridge for up to two weeks, but they may lose some of their chewiness.
How to freeze: These cookies freeze really well. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months.
How to freeze cookie dough: To freeze the cookie dough before baking, scoop out the cookie balls and place on the lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 2 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.

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Brie Mac and Cheese

Brie mac and cheese takes traditional macaroni and cheese to the next level and beyond. It's creamy, comforting, and so delicious. Tender pasta is tossed in a rich and creamy cheese sauce made with brie and parmesan (instead of cheddar), and baked until bubbly and perfect with a crunchy panko breadcrumb topping. It's quick and easy to make in about 30 minutes, and a staple kid-friendly recipe that every cook should know how to make - and I don't mean from the box.

Why You'll Love Brie Mac and Cheese

It's quick and easy to make. This brie mac and cheese is ready in about 30 minutes from start to finish. While the pasta is cooking, you can make the cheese sauce, then toss in the pasta and top it with a breadcrumb topping. Pop it into the oven until brie mac and cheese until it reaches bubbly perfection.
Made with brie instead of cheddar. Mac and cheese is delicious and comforting, but sometimes we want to switch things up a bit. Not only is using brie a nice change of pace, but it also has its own pros over cheddar mac. Since brie is a softer cheese, you can expect your cheese sauce to be creamier, softer, and velvetier. Plus, it has a unique flavor that you can't beat.
Baked to perfection. You can totally enjoy this brie mac and cheese as is, without popping it into the oven, but baking it takes it to another level. It helps the sauce thicken up making it even creamier, but it has a crispy, crunchy breadcrumb layer on top that is a must try! Although baking this macaroni and cheese does take an extra step, it is so worth it!
A family favorite. Who doesn't love mac and cheese? If you are looking for a kid-friendly dinner, this would be it. Why make boxed mac and cheese when it's so easy (and more delicious) making it homemade with real cheese? This is a dinner you can feel good about feeding your family since you know exactly what is going in it.

Ingredients and Substitutions

To make this delicious Brie Mac and Cheese, you will need the following ingredients (full quantities in recipe card below):

pasta - I used shell pasta but any small shaped pasta will work such as macaroni, elbow, bowtie, and penne.
butter + flour - to make a roux to thicken up the cheese sauce.
milk
brie cheese
Parmesan cheese - adds a slight nutty flavor, you can leave this out if you prefer.
salt
paprika
Dijon mustard
breadcrumb topping - made with panko breadcrumbs, garlic powder, paprika, and olive oil.

You will also need a large pot, cast-iron skillet (or use a skillet and a 2.5 quart casserole pan).

How to Make the Best Brie Mac and Cheese

Boil the pasta. Bring a large pot of salted water to a boil over medium high heat. Add shell pasta and cook just until it hits al dente, about 6-8 minutes. Drain well, rinse with cold water, and set aside.
Make the cheese sauce. In a large cast-iron skillet, melt butter over medium heat. Whisk in the flour to make a roux, whisking constantly for about 1-2 minutes until roux is light and golden. Note that it will be clumpy. Gradually add in half the milk, whisking constantly until incorporated. The sauce will thicken and clump in the beginning but once you add in more milk, it will smoothen out again. Add in remaining milk and whisk until smooth. Add in brie and Parmesan cheese and reduce the heat to low. Add in salt, paprika, and Dijon mustard, and stir until the cheese has melted.

Add in pasta. Add in cooked pasta and toss together until fully coated with the cheese sauce. Set aside.

Make panko topping. In a small mixing bowl, combine panko breadcrumbs, garlic powder, and paprika. Stir until combined. Add olive oil and stir until evenly combined and the mixture has the same consistency throughout. Sprinkle the breadcrumb topping on top of the mac and cheese.
Bake. Bake in a 350F preheated oven for 15 minutes until the cheese is bubbly and the breadcrumbs are golden brown. Let cool down for 5 minutes before serving.

Storing and Reheating Instructions

How to store: Store baked brie mac and cheese in an airtight container in the fridge. It will last for about 3-5 days.
How to reheat: If you're in a rush, you can microwave this baked mac and cheese in 20-second intervals, frequently stirring until it is warmed through. But, if you want to preserve the crisp topping of your baked mac and cheese, you should bake it again. Place the baked mac and cheese in an oven-safe dish and cover it with aluminum foil. Then, heat it in a 350F preheated oven for 15-25 minutes until it is hot all the way through.

More Macaroni Recipes

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Mushroom Gravy

Mushroom gravy is creamy, savory, thick, and delicious. It's is easy to make, loaded with earthy flavor, and pairs well with almost anything. Composed of two key parts: lightly seasoned and sautéed mushrooms and a thick gravy sauce, this vegetarian gravy is the perfect addition to a holiday meal - or any plate that has potatoes, meatloaf, stuffing, or protein like chicken or beef. Plus, it can be made with beef, chicken, vegetable, or turkey stock, so you can customize this mushroom sauce for your specific needs. And it can easily be made vegan and dairy-free for those with dietary restrictions.

Why You'll Love Mushroom Gravy

Mushrooms bring gravy to the next level. Sautéed mushrooms bring a complex earthy flavor to this creamy mushroom gravy, plus they add some texture. It's a vegetarian recipe that any great cook needs to know.
It's quick and easy to make. This mushroom sauce is ready in just 20 minutes (including prep!) and is made with a handful of simple ingredients. It's fast, easy, and delicious! It's perfect for a stress-free Thanksgiving meal.
You can make it vegan with ease. Finding a meatless gravy recipe for yourself or guests when you have dietary restrictions can be hard. Luckily, this mushroom gravy can be modified to accommodate vegan, dairy-free, and gluten-free diets.
There's a secret ingredient. The key to making this yummy mushroom gravy isn't actually the mushrooms. You'll throw them in at the end. What really makes this mushroom gravy shine is soy sauce. Well, I guess it's not so secret now. It adds flavor and color.

Ingredients and Substitutions

To make this delicious vegetarian mushroom gravy, you will need the following ingredients (full quantities in recipe card below):

mushrooms - feel free to use white or brown mushrooms.
butter
garlic
all-purpose flour
broth - Use vegetable broth to keep the recipe vegetarian, or use chicken broth or beef stock for a deeper flavor. I usually use chicken broth.
soy sauce - this adds extra flavor and a beautiful deeper color, but it's optional.
salt and pepper

You will also need measuring cups and spoons and a large skillet (I used my cast-iron skillet).

How to Make the Best Mushroom Gravy

Sauté mushrooms. In a large skillet or cast-iron skillet, add butter and melt over medium-high heat until it starts to bubble, about 1 minute. Add mushrooms and garlic and sauté for 5-7 minutes until golden brown on both sides.
Season. Season with salt and pepper and continue cooking for another 2-3 minutes until the color turns nicely brown. Salt will further extract more water from the mushrooms, giving them a nice brown color. Transfer the sautéed mushrooms onto a plate and set aside.
Make roux. In the same skillet, add butter and melt over medium-high heat until it starts to bubble, about 1 minute. Add flour and stir well until thickened into a paste, about 1 minutes.
Add broth and simmer. Slowly pour in chicken broth and soy sauce (optional for added flavor and a deeper color). Stir constantly until smooth and bring the mixture to a simmer. Let it simmer over medium heat until thickened to a gravy consistency, about 2-3 minutes. Stir constantly to achieve even cooking.
Add mushrooms. Return mushrooms to the skillet and mix well to combine. Season with salt and pepper to taste. Serve immediately.

Recipe Tips and Tricks

How to store: Store mushroom gravy in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
How to make vegan mushroom gravy: To make this mushroom gravy vegan and dairy-free, simply substitute vegetable broth and vegan butter or oil for the beef stock and butter.
Make it gluten-free: You can also make gluten-free mushroom gravy by using rice flour, tapioca flour, or a mix of both instead of wheat flour.
How to reheat: Reheat mushroom gravy on the stovetop on medium-low heat, stirring frequently. The gravy will thicken. If it gets too thick, simply add some broth or water to thin it out. If you accidentally make it too thin, allow it to reduce longer on the stovetop.

More Mushroom Recipes

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Mashed Red Potatoes

Mashed red potatoes are a simple and easy side dish with elegant flavor and plenty of nutrition. They are creamy, comforting, and have the best texture. The best part is that they are super quick and easy to make, and they store and freeze well so you can prep them ahead of time and enjoy for weeks to come with little to no effort at all. Mashed red potatoes are perfect for a holiday dinner (whether it's for Thanksgiving or Christmas), but also pair well any time of the year with a juicy steak, chicken breast, or roasted vegetables!

Why You'll Love Mashed Red Potatoes

Mashed red potatoes are so easy to make. There are just three steps to the perfect mashed potatoes, and you can't get it wrong! First, cook the potatoes, mash then, and add additional ingredients and seasoning. So simple!
You can make them skin on or skin off. Some cooks are very adamant about how they make their mashed red potatoes. But the honest truth is that the best way is really up to your personal preference. Skin off is good for a smoother mashed potato, while skin on is nice for added color, texture, and less effort! Personally, I love them both.
They pair well with everything. There's not a dish in this world that I wouldn't eat mashed potatoes with. Steak? Chicken? Pork? Beans? Yes, please! Whether you're eating a vegetarian meal or something with lots of protein, these mashed red potatoes are the perfect potato side dish.
They freeze well. One of my favorite things about mashed red potatoes is they freeze well. Waxy potatoes (like red potatoes) freeze well, unlike their starchy companions (like yellow potatoes). So, you can prep this recipe ahead of time and enjoy it for weeks to come with little to no effort at all.

Ingredients and Substitutions

To make delicious Mashed Red Potatoes, you will need the following ingredients (full quantities in recipe card below):

red potatoes
butter
milk - or substitute with half and half cream to make them even creamier.
sour cream - this adds a slight tang and extra creaminess but is completely optional.
salt and pepper

You can also completely customize and load these potatoes with other ingredients such as cheddar cheese, bacon bits, and chives.

You will also need a large pot and potato masher.

How to Make the Best Red Potatoes

Cook potatoes. Cut potatoes in half and place them in a large pot. Cover the potatoes with an inch of salted water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork. Remove from heat, drain potatoes, and place back in the pot.

Mash the potatoes. Use a potato masher (or a fork) to mash the potatoes to a slightly chunky consistency.
Add remaining ingredients. Add butter and stir into the potatoes until melted. Add milk and sour cream (if using) and mix until well combined and smooth. Season with salt and pepper to taste, and serve immediately.

Storing and Reheating Instructions

How to store: Store mashed red potatoes for up to four days in an airtight container in the refrigerator.
How to freeze: Portion out the mashed red potatoes into single serving sizes before freezing. Then transfer to individual airtight container or flash freeze mounds of mashed potato on a large half sheet baking pan for an hour. Then, transfer the frozen mounds into a freezer bag or airtight container. You can freeze the mashed potatoes for up to 3 months.
How to reheat: If frozen, allow mashed potatoes to thaw in the fridge overnight. Then reheat over medium-low heat on the stovetop until warm. You may need to add a splash of water if it has thickened up too much.

More Mashed Potato Recipes

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Sugar Cookies

These sugar cookies are golden brown with crispy edges, while soft and thick on the inside. The buttery and sweet cookie dough comes together quickly and easily in one bowl, is easy to shape and cut out into your favorite shapes, and holds its shape well (no spreading here!). Prepare them for any occasion that you can think of and make them extra festive by using fun themed cookie cutters. You can decorate with royal icing and/or sprinkles to take them to another level. Plus, sugar cookies freeze well both before and after baking!

Why You'll Love Sugar Cookies

Quick and easy. These cut out cookies are easy to make with a handful of pantry staples (which if you bake, you should already have everything on hand). Whip up the cookie dough, chill for 30 minutes, then cut out into shapes, and bake for just 8-10 minutes. So quick and easy, especially if you decide to enjoy them as is and not decorate them.
It's a classic holiday cookie. Sugar cookies are one of those treats that we bake every year during the holidays, but not just for Christmas. They are perfect for all occasions - Easter, Valentine's Day, Birthdays, Baby Showers, you name it! They work well because you can cut them out into any shape that aligns with your theme, and decorate with colored icing or sprinkles to match.
Fun for the kids. There is just something about cut out sugar cookies that is just more fun with you get the kids involved. It's a great family bonding activity, that ends with some delicious treats. My 2 year old helped me this year and he had so much fun cutting out different shapes.

Ingredients and Substitutions

You will need the following ingredients to make homemade sugar cookies:

unsalted butter - I recommend unsalted butter for the best results. You can substitute with salted butter, just leave out the extra salt called for in the recipe.
granulated sugar
egg
vanilla extract
baking powder
salt
all-purpose flour
royal icing - royal icing is easy to make with just confectioners' sugar, meringue powder, water, vanilla extract, and gel food colouring. Refer to my Christmas Sugar Cookies with Royal Icing for full instructions and tips on how to make it.

Baking Tools and Equipment

You will also need the following kitchen tools and equipment to make these cut out sugar cookies:

measuring cups and spoons
mixing bowls
hand mixer or stand mixer
rolling pin
cookie cutters
half sheet baking pan and silicone baking mat (or parchment paper)
wire cooling rack

If you are decorating the cookies with icing, then you will also need piping bags, piping tips (I recommend no 5. round tip for the base color and no 1. round tip or no. 2 round tip for piping details on top), and couplers (for securing the tips to the bags).

How to Make the Best Sugar Cookies

Make the cookie dough. In a large mixing bowl, cream butter and sugar together using a hand mixer (or stand mixer fitted with a paddle attachment) on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Turn the mixer to low speed and add baking powder and salt. Gradually add flour and mix until combined.

Chill the dough. Form the dough into a disc and wrap it tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate until firm (about 1 hour, up to overnight).
Cut out the sugar cookies. Remove the dough from refrigerator. (If it has been refrigerated for over an hour, let it sit at room temperature until soft enough to handle, about 10-20 minutes). On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick. Use 3-inch cookie cutters to cut out the cookies.

Bake. Transfer the cookies onto two large half sheet baking pan lined with a silicone baking mat or parchment paper, placing them an inch apart. Re-roll any scraps and repeat to cut out more cookies. Bake cookies in a 350 F preheated oven for 8-10 minutes, until the edges start to turn golden brown. Let the cookies cool for a couple minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.

How to Decorate with Royal Icing

You can serve sugar cookies as is, or you can decorate them with royal icing.

If decorating, use a no. 5 round tip to outline the base colour on the sugar cookie, leaving about ⅛-inch from the edge, and fill in the inside. To get the icing completely to the edges, use the back of a spoon to spread the icing to the edge.

Allow the base to dry enough so that when you add icing on top, it won't smudge or blend into it. It doesn't have to be fully set, but set enough, about 20-30 minutes. Then, use a thin no. 1 round tip to decorate the cookies with finer details such as outlines or dots. Allow the icing to set completely before stacking up and storing to prevent smudging.

Storing and Freezing Instructions

How to store: Store sugar cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week. If they are iced, allow the icing to set first before storing. Then, store in a single layer or stacked up in an airtight container.
How to freeze cookie dough: Once you have prepared the dough and shaped it into a disc, wrap it tightly with plastic cling wrap and store it in a freezer bag or airtight container. Freeze for up to 2 months. To use, allow the cookie dough to thaw overnight in the refrigerator. Then, bring it to room temperature before rolling and cutting out.
How to freeze baked cookies: Sugar cookies also freeze really well before and after baking. Place them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.

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Creamy Turkey Gnocchi Soup

Creamy turkey gnocchi soup is the ultimate comfort food - creamy, rich, savoury, and delicious. It's loaded with turkey, gnocchi, spinach, and vegetables in a thick and creamy broth that's well-seasoned and loaded with flavour. This creamy turkey gnocchi soup has it all: good carbs, lean protein, and nutritious veggies. Plus, you can enjoy this hearty soup in just 25 minutes! Perfect for busy weeknights when you're low on energy and time and looking for a recipe that the whole family will love. You need to try this one!

I have partnered with Think Turkey to bring you this delicious Creamy Turkey Gnocchi Soup recipe. All images and opinions expressed are my own.

Why You'll Love Creamy Turkey Gnocchi Soup

It's the ultimate comfort food. Turkey is the perfect protein to use in comfort food recipes, and there are so many great ways to incorporate it into your favorite fall comfort dishes from soups and stews to pasta and rice, and of course in this creamy turkey gnocchi soup. From the creamy soup base to the fluffy gnocchi, this dish is the best comfort food on a cold night - creamy, savory, and so satisfying.
Loaded with healthy lean protein. This creamy soup is loaded with shredded turkey breast which is a great lean protein that you can feel good about feeding to your family. Plus, it's a versatile protein that you can prepare in so many different ways including roasting, slow cooking, and pressure cooking.
It's quick and easy to make. This creamy turkey gnocchi soup is so fast to make, it's almost as easy as a canned soup. You only need 30 minutes to make it taste like it simmered all day. All you need to do is sauté some veggies, create a roux, and add all your ingredients. A few minutes later, your creamy turkey gnocchi soup will be ready to eat.

Ingredients and Substitutions

To make this delicious and comforting Creamy Turkey Gnocchi Soup, you will need the following ingredients (full quantities in recipe card below):

turkey breast - this easy recipe calls for 2 cups of cooked shredded turkey breast, which is about one-quarter of a cooked turkey breast. Some of my favourite turkey breast recipes to make and shred for this soup are Instant Pot Turkey Breast, Slow Cooker Turkey Breast, or Juicy Roasted Turkey Breast. This is also the perfect recipe to use if you have any leftover turkey from a Whole Roast Turkey.
butter
onion
garlic
carrots
all-purpose flour - helps to thicken up the soup.
poultry broth - you can also use vegetable broth.
heavy cream - feel free to substitute with half and half instead. Note that the soup will be slightly less creamy if using this substitute.
baby spinach - you can also substitute with baby kale for a different flavour.
gnocchi - I used potato gnocchi but you can use any kind of gnocchi that you can find. Some other common flavours are cauliflower gnocchi, sweet potato gnocchi, and pumpkin gnocchi.
seasoning - this delicious soup is seasoned with Italian seasoning, salt, and pepper.

You will also need measuring cups and spoons and a large pot or 4 quart Dutch oven.

How to Make the Best Turkey Gnocchi Soup

Sauté aromatics. In a large pot or 4 quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion, garlic, and carrots and sauté until tender, about 3-4 minutes
Make roux. Add flour and stir well until evenly combined and thickened into a paste, about 1 minute. Slowly stir in poultry broth and heavy cream (or half and half). Mix well until smooth and bring the mixture to a boil, about 6-8 minutes.

Add remaining ingredients. Reduce heat to medium. Add turkey, spinach, and gnocchi, and season with Italian seasoning, and salt and pepper to taste. Let the soup simmer until the gnocchi is cooked through according to package instructions, about 2-3 minutes. Stir occasionally so that the gnocchi doesn't stick to the bottom of the pot.

Serve. Ladle soup into soup bowls and serve immediately.

How to Serve

Some of my favorite dishes to serve with this simple creamy turkey gnocchi soup are:

Storing and Freezing Instructions

How to store: Store leftover turkey gnocchi soup covered in the pot that you cooked it in or transfer to an airtight container (once cooled to room temperature) and store for up to 3-4 days.
How to freeze: This soup is best served fresh or within a few days. You can freeze it but note that the texture of the gnocchi can get mushy and slightly grainy. To freeze, transfer the soup to an airtight container or freezer bag, once cooled, and store for up to 2 months.
How to reheat: You can reheat this gnocchi soup in the microwave covered on high for 30-60 seconds, or on the stovetop over medium-low heat for 10 minutes until warmed through, stirring frequently.
How to store uncooked gnocchi: Keep any leftover uncooked gnocchi in the fridge for up to 3-4 days in an airtight container. You can also freeze gnocchi for up to 2 months before it is cooked.

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Instant Pot Turkey Thighs

Instant pot turkey thighs are tender, juicy, and delicious. They are perfect for a small holiday dinner or even for a weeknight fall dinner when you want something savory, filling, and well-seasoned without taking the time or the effort to cook. That's right, your instant pot will do all the work-you just need 10 minutes of prep time to sauté a few ingredients before popping the lid on. Pressure cooked in a rich sauce of chicken broth, tomatoes, and wine, these pressure cooker turkey thighs are loaded with flavor and are sure to satisfy. Serve with a side of rice or potatoes to soak up all that sauce.

Why You'll Love Instant Pot Turkey Thighs

Turkey thighs are juicy and delicious. You'll want to buy the best dark meat for this recipe, and here's why. It tastes great. It's packed with protein. It stays juicy once cooked. And it's super cheap. It's not unusual to find turkey thighs for less than $3 per pound-so stock up and freeze those thighs for this instant pot turkey thigh recipe!
A sauce with incredible depth of flavor. In this case, you'll have a dash of wine in dinner. Adding wine to a sauce like this helps cut the acidity and more complex flavors. While your turkey thighs sit in the sauce, they absorb the depth of flavor that the wine sauce delivers. If you want to skip this ingredient, substitute it with balsamic vinegar instead for a similar flavor.
It's so easy to make. Since the instant pot (pressure cooker) will do most of the work for this recipe, all you need to do is set aside about ten minutes for prep work. There's nothing better than dinner prepared for you by someone else-especially when that someone else is a kitchen appliance.

Ingredients and Substitutions

To make these easy Instant Pot Turkey Thighs, you will need the following ingredients (full quantities in the recipe card below):

turkey thighs - you could also use turkey drumsticks but may have to adjust the cook time slightly.
seasoning - Italian seasoning, salt, and pepper.
vegetable oil - I used avocado oil, but any vegetable oil that you typically use for cooking works.
onion + garlic
chicken broth - feel free to substitute with vegetable broth.
red wine - you can substitute the wine with balsamic vinegar for a similar flavor.
tomato sauce
herbs - bay leaves, fresh rosemary, and fresh parsley.

You will also need measuring cups and spoons and an instant pot or other pressure cooker.

How to Make the Best Instant Pot Turkey Thighs

Season the turkey. Use a paper towel to pat dry the turkey thighs completely dry. Rub Italian seasoning, salt, and pepper evenly all over the thighs to season. Set aside on a plate for at least 10 minutes.
Sear the turkey. Turn on the Sauté function on high on the instant pot. Add oil and heat until the hot oil sizzles, about 1 minute. Sear the turkey thighs for about 5 minutes on each side until golden brown. Note that the turkey doesn't need to be fully cooked at this point (and will not be).
Make sauce. Add onions, garlic, bay leaves, and rosemary. Sauté until tender, about 2 minutes. Pour in wine, chicken broth, and tomato sauce. Mix well until evenly combined.
Pressure cook. Switch to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Let the turkey thighs pressure cook until tender, about 30 minutes. Once the time is up, you can let the instant pot slowly release the pressure, about 20 minutes or quick release the remaining pressure by turning the steam release valve to the venting position.
Serve. Stir in parsley and season with salt and pepper to taste. Serve over rice or mashed potatoes, if desired.

Storing and Reheating Instructions

How to store: Keep leftover instant pot turkey thighs in an airtight container in the refrigerator for up to four days.
How to reheat in the oven: To reheat leftover turkey thighs in the oven, first preheat the oven to 375F. Place turkey thighs and sauce (or water) in an oven-safe dish. Cover with aluminum foil. Bake for 15-20 minutes (depending on the size of your turkey thighs). For faster heating, cut the turkey thighs up into pieces.
How to reheat in the microwave: Place turkey thighs and sauce in a microwave-safe dish. Cover with microwave-safe plastic wrap. Reheat on medium heat for 2-5 minutes.

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50 Best Breakfast Ideas

Breakfast is the most important meal of the day, so it's important to do things right. Whether you are looking for a full brunch spread on the weekends, or a quick breakfast on-the-go, I've got you. So if you are wondering "what to make for breakfast", you are in the right place. I am sharing over 50 of our most popular and best breakfast ideas including eggs, pancakes and toast, baked goods, oats and granola, bread, and fruity breakfast smoothies. You are sure to find your next morning meal in this collection of breakfast recipes.

Eggs for Breakfast

Vegetable Frittata

Spring vegetable frittata is a delicious breakfast or served at any time of the day. It's a one-pan meal that starts on the stove and moves to the oven. This is one of my favorite breakfast ideas!

Egg and Potato Breakfast Casserole

Make this easy make-ahead egg and potato breakfast casserole by simply combining all the ingredients into a casserole dish, pop it in the oven and let it do its thing.

Egg Muffins

Egg muffins are a quick and easy way to meal prep breakfast on-the-go, loaded with cheddar cheese, bacon or salami, and green onions. Make 12 in 30 minutes.

Huevos Rancheros

Huevos Rancheros is a classic Mexican breakfast dish that features fried eggs perched atop a bed of warm tortillas and beans and topped with salsa.

Roasted Asparagus with Poached Eggs

Roasted asparagus with poached eggs is a match made in food heaven. Serve this topped with fresh herbs and lots of black pepper for a classy, elevated brunch dish that will leave you feeling light, but completely satisfied.

Shakshuka

Shakshuka is a quick and easy, one-pan Middle Eastern classic with a savory saucy tomato-vegetable base and perfectly poached eggs on top.

Mediterranean Scrambled Eggs

Mediterranean Scrambled Eggs with spinach, tomato, and feta is loaded with flavor and a quick and easy breakfast to make in under 10 minutes (with prep!). One of the easiest breakfast ideas.

Breakfast Strata

Breakfast Strata is a hearty baked casserole dish loaded with bread, eggs, ham, cheese, and veggies that will keep you full until lunchtime.

Spinach and Feta Quiche with Cauliflower Crust

Spinach and feta quiche is healthy and gluten-free with a keto cauliflower crust and savoury vegetarian filling. The perfect breakfast to give you the energy to do all the things you want to do on Christmas morning.

Spinach and feta quiche is healthy and gluten-free with a keto cauliflower crust and savoury vegetarian filling. Serve for breakfast, lunch or dinner. | aheadofthyme.com

Caprese Frittata

Caprese Frittata is light and fluffy, laced with fresh basil and topped with melted mozzarella cheese and blistered balsamic tomatoes. Ready in 10 minutes!

Deviled Eggs

Classic deviled eggs are a simple, easy, and healthy appetizer to make when you need something quick for brunch, picnics, barbecues, potlucks, or Easter.

Vegetarian Breakfast Quesadillas

Make-ahead, freezer-friendly vegetarian breakfast quesadillas stuffed with eggs, onions, green peppers, mushrooms, and sharp white cheddar, are grilled to crispy perfection. Eat them now or freeze for a later day.

Breakfast Bagel

With layers of scrambled eggs, melty cheese, fresh tomato, creamy avocado, and peppery arugula, this Breakfast Bagel is a perfect way to start your day.

Breakfast Potatoes

Breakfast Potatoes

Breakfast Potatoes are crispy on the outside while soft and tender inside. These skillet potatoes are delicious, flavorful, and ready in 30 minutes.

Hash Browns

These crispy Hash Browns have a crisp, golden exterior and are soft inside - the defining features of a good hash brown. Make in just 20 minutes!

Herb Roasted Sweet Potatoes

Herb Roasted Sweet Potatoes are a quick easy side dish that's healthy, delicious, and flavorful. A perfect side for your holiday table or weeknight dinner.

Duchess Potatoes

Duchess Potatoes (Pommes Duchesse) are rich, creamy whipped bites of potatoes with crispy edges and a soft fluffy mashed potato centre. A fancy side dish!

Breakfast Pancakes and Toast

Blueberry Pancakes

There's nothing better in the morning than thick, soft, fluffy blueberry pancakes, loaded with fresh berries, topped with butter, and soaked in maple syrup.

French Toast

This Classic French Toast is light and fluffy, crisp and browned on the edges, and so delicious. The best part? Breakfast is ready in under 15 minutes.

Avocado Toast with Egg

Avocado Toast with Egg is the perfect recipe to make for breakfast when you are short on time but looking for something delicious, healthy, and nutritious.

Best Old Fashioned Pancakes

The Best Old Fashioned Pancakes are soft, tender, fluffy, and so easy to make. Ready in 15 minutes and perfect for lazy Sunday mornings!

Triple Berry French Toast

Triple berry french toast with warm slices of bread, creamy egg mixture, an overload of berries, and drizzled maple syrup on top... should I even continue?

Peanut Butter Banana Toast

Peanut Butter Banana Toast is an incredibly simple yet healthy breakfast that's ready in a just 5 minutes. It's quick, satisfying, and protein-packed.

Nutella Crepes

Nutella crepes with berries are sweet and indulgent. These French pancakes are an easy to make blender recipe that will have you craving breakfast all day.

Applesauce Pancakes

Soft fluffy applesauce pancakes is the best fall breakfast, loaded with leftover applesauce, hint of cinnamon, and a delicious caramel apple topping.

Strawberry Jam

Quick and easy, homemade small batch strawberry jam is so simple to make in one pot with just 3 ingredients and no pectin. It's bright, sweet and addictive.

Baked Gingerbread French Toast Casserole

Festive baked gingerbread french toast casserole with cranberries is soft on the inside and crispy outside. The best holiday breakfast on Christmas morning.

Savory Chive Pancakes

Don't let your sourdough starter go to waste, use your discard to make this easy one bowl recipe for crispy, light and fluffy, savoury chive pancakes.

Chilaquiles Verdes

Chilaquiles Verdes feature crispy baked tortilla chips smothered in a homemade sauce loaded with salsa verde and features classic Mexican toppings.

Baked Goods for Breakfast

Cranberry Scones with Orange Glaze

Cranberry Scones with Orange Glaze are a quick and easy holiday brunch recipe that is flavorful and flaky. They're soft and moist inside yet crisp outside. The perfect Christmas morning breakfast.

Quick and Easy Butter Croissants

Quick and easy butter croissants are flaky, buttery, airy, and authentic, and are made in the fraction of the time using a special simplified technique. One of my favorite breakfast ideas at home.

Banana Chocolate Chip Muffins

Fluffy soft and moist, these are the best banana chocolate chip muffins ever. Prep this easy one bowl recipe in less than 10 minutes with a few ingredients.

Glazed Lemon Blueberry Scones

Glazed lemon blueberry scones are total breakfast goals. Blueberries and lemon partner together in a light, tender and flakey scone, drizzled with a sweet lemon glaze that is nothing short of impressive.

Nutty Banana Bread

When you combine walnuts, raisins and dried fruit in a nutty banana bread, the result is a tender and moist loaf that is truly irresistible.

Sourdough Cinnamon Roll Twist Bread

Soft and fluffy sourdough cinnamon roll twist bread is buttery and layered with cinnamon sugar. Prep it the night before and freshly bake it for breakfast.

Blueberry Yogurt Muffins

Blueberry yogurt muffins are buttery, moist, soft, and cakey and bursting with blueberries in every single bite. They are super quick and easy to make.

Pumpkin Cinnamon Rolls

Soft and fluffy, pumpkin cinnamon rolls are packed with pumpkin, layered with pumpkin spice, and topped with cream cheese icing. Best Christmas breakfast and brunch treat ever.

Lemon Blueberry Bread

Easy lemon blueberry bread with lemon glaze is soft, moist, and delicious. This quick bread with fresh blueberries and lemon is the perfect summer dessert.

Cranberry Yogurt Muffins

Buttery, soft and moist, cranberry yogurt muffins are packed with tarty and sweet cranberries in every single bite. This breakfast ideas is great for breakfast, snack or dessert.

Breakfast Bread

Easy Homemade Everything Bagels

Easy homemade everything bagels with a signature everything bagel seasoning blend on top are just like bakery-style bagels and so easy to make at home.

Brioche Bread

Brioche bread is a buttery, soft and pillowy pastry-like bread rich in flavour with a beautiful golden brown crust. Made with 20 minutes of prep work.

Easy Homemade Biscuits

Flaky, fluffy, buttery, and soft, these easy homemade biscuits come together with only a handful of ingredients you already have at home.

Easy Challah Bread

Beautiful three-strand braided loaves of easy challah bread are light, soft and fluffy, with a golden brown crust. Rich in flavour and slightly sweet.

Cinnamon Raisin Challah Bread with Almonds

Sweet cinnamon raisin challah bread is airy, soft and fluffy with a beautiful golden crust coated with almonds. It is braided and baked in a loaf pan.

Breakfast Smoothies and Fruit

Majoon Banana and Date Smoothie

Majoon banana and date smoothie is a delicious and healthy all-natural energy drink with bananas, dates and nuts. The perfect breakfast or snack.

Berry Smoothie Bowl

This Berry Smoothie Bowl is the best way to start the day. It's quick and easy to make, healthy, and packed with nutrients. Customize it with toppings!

Fruit and Yogurt Parfait

Layer fresh fruits, creamy Greek yogurt and crunchy granola to make this fruit and yogurt parfait for a delicious and healthy breakfast or a simple snack. It's one of the easiest breakfast ideas.

Strawberry Banana Smoothie

Quick and easy strawberry banana smoothie is the perfect breakfast on the go or refreshing snack. It's fruity, delicious, and packed with nutrients.

Chia Seed Pudding

Chia Seed Pudding is creamy, delicious, and healthy, loaded with protein, fiber, antioxidants, and healthy fats. Plus, it's easy to make with 3 ingredients.

Green Smoothie Bowl

This green smoothie bowl is healthy, delicious, and nutritious. It's quick and easy to make in just minutes, for a quick energy boost to start the day.

Healthy Mango Yogurt Smoothie

Healthy mango yogurt smoothie is refreshing, delicious, and healthy. Loaded with tropical mangos and low-fat yogurt, it's the perfect breakfast on the go.

Homemade Yogurt

Thick and creamy homemade yogurt is so easy to make at home with just 2 ingredients, a heavy pot, and just a few minutes of actual hands on prep work.

Summer Fruit Salad

Add something refreshing to brunch with this Fruit Salad. It is colorful, delicious, and naturally sweet (no processed sugar!). It's easy to make with fresh fruit tossed in a homemade dressing.

Healthy Apple Pie Fall Smoothie

Healthy Apple Pie Fall Smoothie is quick and easy to make in minutes, delicious and nutritious, and tastes like apple pie - without the calories.

Mango Pineapple Tropical Smoothie Bowl

Mango pineapple tropical smoothie bowl? Yes, please! Who doesn't love pineapples and mangos blended together and topped with more fruit, granola, and coconut?

Oats and Granola for Breakfast

Oat Porridge

Oat Porridge is a healthy, delicious breakfast that's warm, comforting, cozy, and great for all ages. A quick easy recipe to warm you up on cold mornings.

Cinnamon Apple Granola

Cinnamon Apple Granola is quick and easy to make, tastes like apple pie, and is much better than store-bought - plus easier to make than you think!

Cranberry Sauce Oat Bars

Easy cranberry sauce oat bars with a buttery crust, cranberry sauce filling, and crumbly pecan oat topping is the best way to use leftover cranberry sauce.

Cinnamon Apple Baked Oatmeal

Cinnamon Apple Baked Oatmeal is a delicious, filling make-ahead breakfast for fall - loaded with chewy oats, tender apples, crunchy walnuts, and cinnamon.

Pumpkin Pie Granola

Quick and easy pumpkin pie granola packed with oats, pumpkin, pumpkin spice, and nuts, is vegan, gluten-free, and refined sugar-free. The best fall snack.

Almond Cranberry Granola Bars

These almond cranberry chocolate chip granola bars are chewy and delicious, contain real dried fruit, and made healthier with less processed sugar. For a different flavour, try almond butter granola bars.

Coconut Maple Walnut Granola

Coconut Maple Walnut Granola is easy to make from scratch with simple ingredients including 3 types of nuts. It's gluten-free, vegan and refined sugar-free!

Chewy Peanut Butter Granola Bars

Chewy chocolate chip peanut butter granola bars are healthy, vegan, gluten-free, and refined sugar-free. Prep them in just 10 minutes to snack on for weeks.

Gingerbread Granola

Quick and easy gingerbread granola with nuts, cranberries and warm winter spices is vegan, gluten-free, and refined sugar-free. The best breakfast snack.

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Did You Make Any of These Breakfast Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best breakfast ideas. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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Cranberry Sauce Swirl Cheesecake

Cranberry sauce swirl cheesecake is creamy, smooth, and indulgent. It tastes as delicious as it looks, with a gorgeous red swirl on top making it the perfect holiday dessert for your next party or gathering. This homemade cheesecake features an easy graham cracker crust, a creamy cheesecake base, and a simple cranberry sauce swirl on top (which is also a perfect way to use up any leftover cranberry sauce!). With step-by-step instructions from crumbling your cookies to the delicate bain-marie water bath, this cheesecake recipe is easy to make with minimal prep work.

Why You'll Love Cranberry Sauce Swirl Cheesecake

It's the perfect holiday cheesecake. Cranberry Sauce is a holiday favorite that tends to only rear its head around during the cold winter months - so we better make the most of it! This cheesecake features holiday flavors and a beautiful white and red design, which makes it ideal for Christmas, Thanksgiving, and any other winter gathering with family and friends.
The cheesecake filling is pure indulgence. The cheesecake base is made with cream cheese, sour cream, and heavy cream for the smoothest and creamiest cheesecake. With a cranberry sauce swirl on top, this cheesecake has a little tang but is also a stunner.
It's not as hard as it seems. Some novice cooks might turn away at the thought of making a cheesecake from scratch or opting for a no-bake cheesecake instead (like this No Bake Pumpkin Cheesecake), but this cranberry cheesecake is easy to make with a little prep work required. As long as you follow the recipe as written, and give the cheesecake adequate time to chill, you will end up with a gorgeous festive cheesecake made with your very own two hands.

Ingredients and Substitutions

To make this delicious Cranberry Sauce Swirl Cheesecake, you will need the following ingredients (full quantities in recipe card below):

cheesecake crust - made with gingersnap cookie crumbs (or substitute with Graham-style cracker crumbs).
butter
cream cheese
sour cream and heavy cream - you can substitute one or both of the sour cream and heavy cream for more cream cheese (3 blocks total) for a denser firmer cheesecake (New York style cheesecake).
lemon juice - this adds a slight tang that compliments this cheesecake so well. You can leave it out if you choose.
granulated sugar
vanilla extract - adds flavor.
all-purpose flour or cornstarch - this helps the cheesecake filling be a little more firmer, but it's optional.
eggs
cranberry sauce - you can use homemade cranberry sauce or store-bought sauce. It's the perfect recipe to make when you have leftover cranberry sauce in your fridge that you need to use up.

You will also need measuring cups and spoons, mixing bowl, hand mixer or stand mixer, and an 8-inch springform pan.

How to Make the Best Cranberry Sauce Swirl Cheesecake

Prepare the crust. In a large mixing bowl, stir together the cookie crumbs and melted butter until well mixed. (If you are using whole crackers, simply add the crackers into a food processor and process until fine crumbs form. You can also transfer the cookies into a ziploc bag and roll a rolling pin on top to crush them). Press the crumb mixture firmly into a lightly greased 8-inch springform pan and freeze for at least 15 minutes, allowing the crust to set before filling.

Make the filling. In a large mixing bowl, mix cream cheese, sour cream, heavy cream, lemon juice, sugar, vanilla extract and flour using the hand mixer until smooth, about 2 minutes. Make sure to scrape down the sides of the bowl to help mix evenly. Set aside. Add 1 egg at a time and beat just until blended. Repeat until all the eggs are blended (Do not overmix to avoid cracking during baking).
Add filling inside the crust. Carefully pour cheesecake filling into the cooled crust and smooth out the surface with an icing spatula. Gently tap the pan on the counter to remove any air bubbles from the filling. Spoon cranberry sauce over the filling and gently swirl with a toothpick. For a smoother filling, first transfer the cranberry sauce to a blender and puree until smooth.

Bake in water bath. Wrap the outside of the springform pan tightly with aluminum foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) deep boiling water. Move the baking dish into the oven and bake in a 325F preheated oven at for 1 hour in the boiling water bath. After an hour, turn the oven off and let the cheesecake sit inside for another 30 minutes. This prevents the cheesecake from cracking due to a sudden drop in temperature.

Chill and serve. Take the pan out of the oven and run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan. Cover the pan with plastic cling wrap and refrigerate for at least 6 hours or overnight. Slice and serve with extra cranberry sauce on top, if desired.

Recipe Tips and Tricks

Don't rush room temperature: Room temperature means room temperature - not slightly cold and not microwaved for 30 seconds. Give your ingredients an hour to rest on the counter before making the cheesecake filling.
Be patient: Baking a cheesecake requires patience because this dessert is not a fan of sudden changes. Give it enough time to slowly cool down and settle to avoid cracking.
How to store: Keep cranberry cheesecake covered in the fridge until you're ready to eat it, and serve it cold. It will last for 3-7 days, but peak freshness will be up to 3 days.

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Olive Tapenade

Olive tapenade is a delicious, flavorful, and easy dip that comes together in just minutes. It's made with the perfect combination of sharp and tangy olives and capers, blended with fresh herbs, lemon juice, and garlic, and a dash of anchovy paste for an added depth of saltiness, all brought together in olive oil. Serve it on its own as a dip for your next party or on game day, as a spread in sandwiches for a healthy lunch, or top in on pastas, pizza, and more. There are so many ways to enjoy this unique dip.

Why You'll Love Olive Tapenade

It's ready to eat in five minutes. Olive tapenade is a chinky dip made by combining all the ingredients into a food processor and blending together until your desired consistency is reached. Which means it takes literally 5 minutes from start to finish - ten if you count washing the dishes.
You only need 7 simple ingredients. When you hear the words olive tapenade, you might think it's a fancy recipe that sounds complicated. Well, it's really not. For this recipe, all you need are olives, parsley, capers, anchovy paste, lemon juice, garlic, and olive oil.
It's has the best flavor. The flavors in this dish are bursting from that combination of ingredients - tangy, salty, and savory. Capers, olives, and anchovies bring a pleasant sourness and saltiness. And fresh, clean flavors of lemon, garlic, and parsley help balance it all out.

Ingredients and Substitutions

To make this delicious Olive Tapenade, you will need the following ingredients (full quantities in recipe card below):

kalamata olives - feel free to substitute with pitted green olives (like Castelvetrano or Cerignola olives) or a combination of kalamata and green olives for a different version.
parsley - you can substitute with basil for a different flavor.
capers
anchovy paste - or subsittute with 2 minced anchovy filets. You could also leave it out completely but it won't have the distinct tapenade taste.
lemon juice
garlic
olive oil

You will also need measuring cups and spoons and a food processor.

How to Make the Best Olive Tapenade

In a food processor, add olives, parsley, capers, anchovy paste, lemon juice, and garlic. Pulse mix 3-4 times until coarsely chopped.
Drizzle in olive oil and pulse a few more times until desired consistency is achieved, scraping down the sides in between as needed. The texture should be chunky bits, similar in size to minced garlic.

How to Serve and Store

How to serve: You can serve olive tapenade in so many different ways:
- Serve it as a dip with Pita Bread, crackers, bread, and veggies like carrots, cucumbers, and celery.
- As a sandwich spread or pizza topping.
- Garnish it on top of other dips like Hummus or Whipped Feta to add flavor and create something new and delicious.
- Mix in into saucy meals like pasta, gnocchi, polenta, and rice.
- Add it to a Charcuterie Board or Veggie Tray.
- Top it on a Whipped Feta Crostini.
How to store: Store olive tapenade in an airtight container in the refrigerator for up to 2 weeks.

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Mashed Potato Soup

Mashed potato soup is one of the best ways to use up leftover mashed potatoes. It's creamy, cheesy, and delicious. It's basically mashed potatoes in a comforting soup form. Ready in under 30 minutes with just a handful of simple ingredients, this quick and easy recipe is perfect for lunch or dinner after a big holiday dinner, or anytime you have some cold mashed potatoes sitting in your fridge. The best part? No one will be able to tell that there's leftovers in there.

Why You'll Love Mashed Potato Soup

It's oh so creamy with a hint of cheesy. Mashed potatoes have a natural creaminess, and they do their job in this mashed potato soup by creating a wonderful creamy texture like no other. And with Parmesan cheese mixed in and cheddar cheese garnished on top, this mashed potato soup it's beautifully cheesy.
It's perfect for a cold night. Mashed potatoes are one of my favorite sides, but they just don't satisfy the same way as a hot bowl of this mashed potato soup on a chilly evening. Nothing is quite as comforting as potato soup.
It will fill you up. Potatoes are one of the most satisfying foods that will keep you full-thanks to the presence of an appetite inhibiting protein that's proven to satiate you.

Ingredients and Substitutions

To make this easy leftover mashed potato soup, you will need the following ingredients (full quantities in the recipe card below):

butter
onion
all-purpose flour
vegetable stock - you can also use chicken stock if that's what you have on hand.
Italian seasoning - or substitute with dried oregano.
leftover mashed potatoes - you can use any mashed potato that you have such as Creamy Mashed Potatoes, Mascarpone Mashed Potatoes, Garlic Mashed Potatoes with Sour Cream, or Healthy Mashed Potatoes.
Parmesan cheese - you can substitute this with asiago cheese or sharp white cheddar for a similar flavor. Consider making it even cheesier by adding other favorites like Pepper Jack, Monterey Jack, mozzarella, or gruyere.
salt and pepper
cheddar cheese - to add on top.

You also need some cheddar cheese to add on top, along with any other toppings that you'd like. Make it your own by adding creative garnishes like crumbled bacon, sliced green onions, sour cream, croutons, and more.

How to Make the Best Mashed Potato Soup

Sauté aromatics. In a large stockpot melt butter over medium-high heat, until it starts to bubble, about 1 minute. Add onion and sauté until soft and tender and starting to brown, about 3-4 minutes.
Add ingredients. Add flour and mix well until evenly combined with the onion mixture and continue to cook for another minute. Pour in stock and Italian seasoning and mix well. Bring the mixture to a simmer, about 3-4 minutes,
Add mashed potatoes and simmer. Add in mashed potatoes and Parmesan cheese. Mixing until all the potatoes have broken up and the cheese has melted. Season with salt and pepper to taste. Let the soup simmer over medium heat for 8-10 minutes until thickened to a desired consistency, stirring occasionally.
Serve. Ladle into bowls and top with shredded cheddar cheese.

Recipe Tips and Tricks

How to store: Keep leftover mashed potato soup in an airtight container in the refrigerator for up to three to four days.
How to freeze: Although you can safely freeze mashed potato soup, I don't recommend it. Potatoes break down when frozen and the soup will lose some of its creamy texture, can become grainy, and lose some flavor. If you do want to freeze it, store it in an airtight container or freezer bag and freeze for up to 3 months.
How to reheat. Reheat mashed potato soup on the stove over medium-low heat until warmed through, about 5-10 minutes. If the soup has thickened up too much in the fridge, add in some water or stock until desired consistency is reached. Season with salt and pepper to taste, if needed.

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Veggie Tray

This homemade veggie tray is a healthy snack or appetizer that is quick and easy to put together. Made with a variety of colorful vegetables, delicious dips, and crunchy crackers, it's a beautiful piece to serve at any good party or gathering. This vegetable platter is fully customizable so you can make sure that there is something here for everyone - both kids and adults - to enjoy.

Why You'll Love this Veggie Tray

Quick and easy to make. The prep work that is involved in this vegetable tray is washing and cutting the vegetables. Once you have that out of the way, it's super quick and simple to arrange the veggies on the platter. If you are making homemade dips, they are also usually quite easy to make in about 5 minutes each.
Totally customizable. The best part about this veggie tray is that it's completely customizable with whatever vegetables and dips that you want to add in. You can also switch up the ingredients based on the season or holiday to make it festive. For instance, stick to green and red veggies and arrange them in the shape of a wreath or tree for a Christmas veggie tray.
A healthy snack or appetizer. Veggie trays are the perfect way to sneak in some nutrients, especially for the kids. They are healthy and delicious. Some other healthy snacks that I like to serve are Baked Apple Chips, Deviled Eggs, and a Charcuterie Board.

What to Add to a Vegetable Platter

To make this easy Veggie Tray, you will need (full quantities of ingredients are listed in the recipe card below):

Vegetables. You want to use a variety of vegetables in different colors, texture, and sizes. This will make the platter really pop and aesthetically beautiful. Some crudites that work really well in a veggie platter are:

carrots
cucumbers
celery ribs
cauliflower florets
bell peppers
grape tomatoes
radishes
broccoli
snap peas

Dips. Use an assortment of dips spooned out into small bowls and arranged in between the vegetables in a non-symmetrical pattern. These are some dips that go really well in a crudite platter:

Crackers. This is not a typical item on a veggie platter so you can feel free to leave it out, but I always like to add some assorted crackers or slices of bread. Try:

How to Make the Best Veggie Tray

Place the dips and olive into small bowls, and arrange them spaced apart on a large platter.
Add the prepped vegetables to the platter, making sure not to arrange similar colors next to each other and leaving space for the crackers.
Arrange the crackers or bread and fill in any gaps.
Serve immediately or cover with plastic cling wrap and refrigerate for up to 1 day.

Tips for the Best Vegetable Platter

Buy fresh vegetables. I would recommend buying your vegetables up to a day before so that you have the freshest veggies on your platter.
How to prepare the vegetables. Wash all the vegetables with cold water and vinegar and pat them completely dry with a paper towel. Peel the vegetables that require peeling (carrots and cucumbers if you wish), and cut the vegetables into manageable sizes for easy eating.
Save time on prep. The most time consuming aspect of a crudite tray is chopping the vegetables. You can save time by purchasing pre-cut vegetables from your grocery store.
Add other ingredients. I added olives and crackers to my veggie tray, it adds more color contrast and texture, plus they are delicious. You can add in other bite-sized items such as Marinated Mozzarella Balls or Candied Pecans.
How to scale the recipe. Whether you are serving 4 guests, 10 guests, or 20 guests, this easy to follow recipe will guide you in what you need. Depending on the number of guests, you may need more (or less) items in each category. For instance, if you are serving 4 guests, just serve 1 dip and cut down on the veggies. For 20 guests, you may want to consider 3-4 kinds of dip, and 1-2 cups of each vegetable.

Storing Instructions

This veggie tray will stay fresh for up to 2 hours at room temperature. It can also be refrigerated for up to 3 days, but note that the prepared vegetables will start to dry out after the first day. For best results, eat within a day.

If you want to prepare a vegetable platter in advance, I recommend preparing it up to 1 day in advance (the earlier the better). Store the prepared tray covered with plastic cling wrap in the refrigerator until ready to serve.

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Honey Balsamic Brussels Sprouts

Honey Balsamic Brussels Sprouts are a sweet and savory side dish that you need to make this holiday season. Seasonal Brussels sprouts are coated in a delicious honey-balsamic glaze and roasted until tender and caramelized, and tossed in more glaze for even more flavor. This simple recipe is quick and easy to prep in just minutes with only 6 ingredients (and most of which you already have in your pantry!). Serve these glazed balsamic Brussels sprouts with dinner on busy weeknights, or as a side dish on your holiday dinner spread.

Why You'll Love Honey Balsamic Brussels Sprouts

The best honey balsamic glaze. Consider yourself warned. These honey balsamic Brussels sprouts are so good that you'll be craving them every week. Roasted Brussels sprouts are already delicious, and when you add the natural sweetness of honey and the tangy bite of balsamic, they become truly irresistible.
A quick and easy side dish. When you're making dinner (especially during the holidays), you have to balance your time in the kitchen. An easy side dish like these balsamic glazed Brussels sprouts makes things so much more manageable since they require little attention and effort - even though they taste like it took a lot of effort to make.
Brussels sprouts are a powerful veggie. I love the way Brussels sprouts taste, and I love knowing that I'm putting something healthy into my body. Brussels sprouts are high in essential vitamins, minerals, antioxidants, and fiber. And, they're known to help with healthy blood sugar levels, reduce inflammation and lower your risk of cancer. This is a side dish that you will feel good about feeding to your family.

Ingredients and Substitutions

To make these easy and delicious Honey Balsamic Brussels Sprouts, you will need the following ingredients (full quantities in the recipe card below):

brussels sprouts - pick ones that are firm with tightly packed leaves. You also want to use ones that are similar in size to ensure even cooking. If you end up with different sized, I would recommend keeping the small ones whole, and the larger ones halved so that they end up being a similar size.
olive oil
balsamic vinegar
honey - you can substitute this with maple syrup to make this recipe vegan.
salt and pepper

You will also need measuring cups and spoons, mixing bowls, and a half sheet baking pan.

How to Make the Best Honey Balsamic Brussel Sprouts

Make the glaze. In a large mixing bowl, whisk well to combine olive oil, balsamic vinegar, honey, salt, and pepper until smooth. Set aside 1 tablespoon of the honey-balsamic mixture in a separate small bowl.
Toss Brussels sprouts with glaze. Add Brussels sprouts into the large bowl and toss well to coat with the sauce. Transfer the Brussels sprouts onto a large half sheet baking pan and spread it into a single layer.

Roast. Bake in a 425F preheated oven for 20-25 minutes until the Brussels sprouts are tender and caramelized.
Serve. Drizzle the remaining tablespoon of the honey-balsamic mixture over the Brussels sprouts and toss well to combine evenly. Feel free to top it with some pomegranate seeds and/or nuts, and serve immediately.

How to Serve

Serve balsamic glazed Brussels sprouts as a side dish to compliment almost any main. It pairs so well with:

Chicken - Instant Pot Whole Chicken, Dutch Oven Whole Roast Chicken, Greek Lemon Roast Chicken, Skillet Chicken Thighs and Potatoes.
Turkey - Roast Turkey, Roasted Turkey Breast, Slow Cooker Turkey Breast, Instant Pot Turkey Breast.
Beef and Lamb - Ribeye Steak, Greek Meatballs, Air Fryer Lamb Chops, Sheet Pan Lamb Chops.
Pork - Honey Glazed Roast Pork, Glazed Honey Balsamic Pork Chops.
Seafood - Garlic Butter Salmon, Seared Scallops, Air Fryer Jumbo Shrimp.

It is also, of course, the perfect side to serve on your holiday menu, whether it's for Thanksgiving dinner or Christmas dinner, alongside some other classic side dishes.

More Side Dishes

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Avocado Corn Salad

Bacon Ranch Pasta Salad

Lemon Asparagus Risotto with Parmesan

Crispy Roasted Kale

Cranberry Apple Walnut Stuffing

Creamed Spinach Gratin

Storing Instructions

How to store: Before you put away your honey balsamic Brussels sprouts, let them cool down. If you don't, you'll have end up with soggy vegetables tomorrow - and most people are not a fan of that. Once your Brussels have cooled, store them in an airtight container for up to 4-5 days in the refrigerator.
How to reheat: Reheat leftover honey balsamic Brussels sprouts the same way you cooked them - in a 425F preheated oven. They should be warmed through within 5-10 minutes. You can also reheat them in the air fryer in about half the time.

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Scalloped Potatoes

Scalloped potatoes are a creamy, cheesy, indulgent side dish that will make cheese lovers swoon. Thinly sliced potatoes are layered with a thick, buttery, creamy sauce, with mozzarella cheese inside and on top, and oven-baked for just over an hour until bubbly and golden brown. Every bite is savory, rich, and delicious - which is what makes scalloped potatoes the perfect comforting cheesy side dish.

Why You'll Love Scalloped Potatoes

A classic French dish. Just like Potatoes au Gratin (also known as gratin dauphinoise or pomme de terre au gratin), scalloped potatoes are originally a French dish and it's no wonder French cuisine is so world renowned. Once you have a taste, you'll understand why it's gained widespread popularity outside of France.
It has the best texture. You could simply make some cheesy mashed potatoes for a similar comforting taste, but these scalloped potatoes are creamier and have a satisfying texture. By slicing and layering the potatoes, you preserve their natural texture and surround it with a creamy sauce and cheese that gets absorbed into every layer of potatoes. It's so good.
Loaded with cheese. For this recipe, you'll need 2 cups of cheese. We used mozzarella but you can use any combination of cheese that you want! These scalloped potatoes are a cheese lover's dream.

Ingredients and Substitutions

To make these easy creamy Scalloped Potatoes, you will need the following ingredients (full quantities in the recipe card below):

butter
garlic
all-purpose flour - used to make a roux to thicken up the creamy sauce.
milk - you can also substitute with half and half cream.
chicken bouillon powder
salt and pepper
Yukon Gold potatoes - Thinly slice the peeled potatoes with a Mandoline slicer while wearing a metal glove. Then pat dry with paper towels and set aside until ready for use..
mozzarella cheese - feel free to throw in different cheeses as long as you keep the total amount of cheese to 2 cups. Some great options are Parmesan and sharp cheddar.

You can also totally customize this dish by throwing in some other ingredients such as prosciutto or bacon.

You will also need measuring spoons, liquid measuring cup, skillet or 4 quart Dutch oven, and 9-inch square casserole pan.

How to Make the Best Scalloped Potatoes

Make the creamy sauce. In a large skillet or 4 quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add garlic and sauté until fragrant, about 1 minute. Stir in flour until evenly combined and cook for 1 minute. Slowly pour in milk. Stir well and bring the sauce to a simmer, about 5 minutes Stir in chicken bouillon powder, salt, and pepper. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 3-4 minutes. Turn off the heat and set aside.
Assemble. Arrange half of the sliced potatoes in a 9-inch square casserole pan and top with half of the cream sauce and half of the mozzarella cheese. Arrange the remaining potato slices over the cheese and top with the remaining cream sauce and cheese.
Bake. Cover the pan with aluminum foil and bake in a 400F preheated oven for 45 minutes. Remove the foil and continue to bake uncovered for another 20-25 minutes until golden brown. Let cool for 5-10 minutes and serve warm

Recipe Tips and Tricks

How to prevent milk from curdling: Curdled milk is a common problem when making scalloped potatoes. To avoid this:
- Do not increase the temperature of your oven. 400F is the maximum temperature to bake this at.
- If you want to add fresh onion or garlic to this dish, cook them slightly before adding.
- And finally, avoid any "fat-free" or "low-fat" products in this dish.
Let it rest: Scalloped potatoes need their beauty sleep - really. Giving the dish a few minutes or more to set after baking is a good idea.
How to store: I recommend storing leftover scalloped potatoes in the same dish that you baked them in. Let cool first and then cover in plastic wrap. Refrigerate for up to 4 days. If you want to transfer them to another airtight container, make sure to let them cool first.

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50 Best Cookie Recipes

When it comes to baking, nothing beats warm, fresh-out-of-the-oven, homemade cookies. Whether you are looking for the perfect cookies to bake on a rainy day, to satisfy a late-night sugar fix, or to create an epic Holiday Cookie Box, then you are at the right place. We are sharing over 50 of our most popular and best cookie recipes including all the indulgent chocolate cookies (hello gooey chocolate chip cookie!), melt-in-your-mouth shortbread cookies, peanut butter cookies, sweet macarons, crunchy biscotti, ginger cookies, classic sugar cookies, and so much more!

Chocolate Chip Cookies

Homemade chocolate chip cookies are soft and chewy, have perfectly crisp edges, and are loaded with chocolate chips. This classic chocolate chip cookie recipe is quick and easy.

French Macarons with Vanilla Buttercream Filling

Easy French macarons with vanilla buttercream filling are sweet, light, airy, and delicate cookies that melt in your mouth. Beginners can make them too!

Soft and Chewy Peanut Butter Cookies

The best classic soft and chewy peanut butter cookies are puffy and thick, stay soft for days, and melt in your mouth. Make them in under 20 minutes. Pure perfection.

Sugar Cookies

Sugar cookies are golden brown with crispy edges and soft and thick on the inside. They are buttery and sweet, easy to make in one bowl, and freeze well.

Brownie Cookies

Brownie Cookies are the perfect combination of rich, chocolatey brownies and chewy, gooey cookies. Quick and easy to make with no chilling required.

Butter Cookies

Butter cookies are a classic cookie with a crisp, slightly crunchy texture that melts in your mouth on the first bite - and every bite after!

Lofthouse Cookies

Lofthouse Cookies are super soft, moist, and thick, classic grocery store cookies made of a cakey sugar cookie, sweet buttercream frosting, and sprinkles.

Palmiers

Palmiers are light, crunchy, swirled treats you can easily make in under 30 minutes using just 2 ingredients. They're buttery, crispy, flaky, and sweet.

M&M Cookie Bars

M&M cookie bars are soft and chewy, have crisp edges with a gooey center, and are loaded with M&M's and chocolate chips. The easiest way to bake cookies!

Classic Shortbread Cookies

These sweet, crisp, buttery, classic Shortbread Cookies are so light that they practically dissolve in your mouth. They're easy to make with 5 ingredients.

Spritz Cookies

Buttery Spritz Cookies are impossibly light with a melt-in-your-mouth texture, making them a beloved holiday tradition for a reason.

Cake Mix Cookies

Cake mix cookies are the easiest cookies to bake with just three simple ingredients in 20 minutes! Mix and match different cake mix flavors and add-ins.

Coconut Macaroons

Coconut macaroons are crispy on the outside with a soft and chewy center. Dip or drizzle with chocolate for an even more delicious flavor combo.

Oatmeal Raisin Cookies

Soft and chewy Oatmeal Raisin Cookies are a quick and easy one bowl recipe made using simple pantry staple ingredients in under 20 minutes with no chilling!

Italian Rainbow Cookies

Italian rainbow cookies are delicious, colorful, fluffy, and gorgeous, made with three cake layers sandwiched in between jam and covered in chocolate.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies are soft and chewy, easy to make, and so satisfying. Enjoy these cookies in under 20 minutes with no chilling required!

Lemon Drop Cookies

Italian Lemon Drop Cookies (Anginetti) are light, cake-like, classic Italian cookies with citrus flavor throughout. Quick and easy to make in 30 minutes.

Florentines

These crunchy Almond Florentines are made with sliced almonds, a sticky sweet coating that acts like hardened caramel, and a layer of dark chocolate.

Date Cookies

Date Cookies are sweet, soft, and chewy with a rich caramel-like flavor from dates and a touch of crunch from walnuts. They are rich and buttery good!

Italian Christmas Cookies (Ricotta Cookies)

Super moist, soft, and sweet Italian Christmas Cookies (Ricotta Cookies) are easy festive holiday treats that are ready in just 30 minutes!

Cut Out Shortbread Cookies

Cut out shortbread cookies are soft, buttery, and melt in your mouth. Made with a simple 5-ingredient cookie dough and decorated with optional royal icing.

Red Velvet Cookies

Red Velvet Cookies with white chocolate are moist and chewy, deliciously chocolatey with a cake-like texture, and are striking red. Ready in 20 minutes!

Eggnog Cookies

Eggnog cookies are a delicious soft and chewy holiday cookie with a crackly top. They are made with eggnog, spiced warmly, and drizzled with eggnog glaze.

Almond Crescent Cookies

Almond Crescent Cookies are delicious and crumbly half-moon shaped cookies with a fragrant, sweet almond flavor and a delicate dusting of powdered sugar.

Butter Pecan Cookies

Butter Pecan Cookies are soft and chewy, have perfect golden crisp edges and loaded with crunchy toasted pecans. Quick and easy to make in under 20 minutes.

Cookies with Chocolate

Chocolate Crinkle Cookies

Soft tender chewy chocolate crinkle cookies are a classic Christmas cookie that tastes like a rich fudgy brownie with a crackly crust and coated in sugar.

Chocolate Shortbread Cookies

These Chocolate Shortbread Cookies have it all: a crisp exterior, a melt-in-your-mouth texture, and a buttery double chocolate finish. Easy to make too.

Hot Chocolate Cookies

Hot Chocolate Cookies are soft and chewy, loaded with classic hot cocoa ingredients, and is so easy to make in just 20 minutes (no chilling required!).

Chocolate Thumbprint Cookies

Chocolate Thumbprint Cookies are rich and chewy chocolate cookies with a smooth and velvety chocolate ganache filling topped with crunchy pistachios.

Chocolate Whoopie Pies

Chocolate Whoopie Pies are a classic American dessert made with two cake-like chocolate cookies sandwiched together with a creamy marshmallow filling.

Chocolate Sugar Cookies

Chocolate Sugar Cookies are a fun twist on traditional sugar cookies. The warm brown color is the perfect background for creative piping and decorating.

Chocolate Spritz Cookies

Chocolate Spritz Cookies are a rich and indulgent twist on classic buttery spritz cookies. Dip them in extra chocolate or top with colorful sprinkles.

Nutella Cookies

These homemade Nutella Cookies are tender, delicious, and chewy, loaded with chocolate chips, chopped hazelnut pieces, and homemade Nutella chips.

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies combines rich, fudgy chocolate with the minty flavor candy canes in a festive, chewy treat. Plus, no dough chilling required!

Brookies Cookies

Brookies Cookies are the perfect combination of two iconic desserts - brownies and chocolate chip cookies. Quick and easy to make with no chilling!

Samoas Cookies

Homemade Samoas Cookies (copycat Girl Scout cookies) have a buttery shortbread base, gooey coconut caramel topping, and melted chocolate drizzle.

The Best Chewy Oatmeal Chocolate Chip Cookies

Grab a tall glass of milk and start dipping the best homemade, soft-centered, chewy chocolate chip oatmeal cookies you will ever try!

Pinwheel Cookies

Chocolate Pinwheel Cookies are a Christmastime classic - sweet, buttery, and melt in your mouth delicious. Plus, an easy to make slice-and-bake cookie.

Oreo Truffles

Oreo Truffles (Cookie Balls) are a quick and easy no bake dessert that is rich, sweet, fudgy, and delicious - and made with just 3 simple ingredients.

Almond Horns

These Almond Horns are chewy, horseshoe-shaped crescent cookies covered in crunchy almonds and dipped in chocolate.

Coffee Cookies

Coffee Cookies are soft and chewy, loaded with real coffee and chocolate chunks. This quick easy one bowl recipe takes under 20 minutes to make.

Mini Egg Easter Cookies

Mini egg Easter cookies are the perfect chocolate chip cookie -- crispy on the outside, and soft and chewy on the inside. Make in under 20 minutes.

Pumpkin Chocolate Chip Cookies

Thick, fluffy, chewy pumpkin chocolate chip cookies is when pumpkin bread meets chocolate chip cookies. These no chill cookies are ready in under 20 minutes.

M&M Christmas Cookies

Festive red and green M&M Christmas cookies are super soft and chewy with the crispiest edges. Quick and easy to make in under 20 minutes with no chill time.

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies are a soft, tender, and chewy Christmas cookie that is easy to make with no chilling required. The perfect holiday cookie!

Dark Chocolate Raspberry Truffles

Dark chocolate raspberry truffles are so much easier to make than you think. It's as simple as combining quality chocolate, cream, raspberry jam, and cocoa.

Red Velvet Blossoms

Soft and chewy Red Velvet Blossoms are a twist on the classic peanut butter blossoms with their vibrant red color, rich cocoa flavor, and chocolate kiss.

Chocolate Chip Banana Bread Cookies

Brown butter oatmeal chocolate chip banana bread cookie bites are thick, fluffy, pillowy, cake-like little bites of banana bread heaven.

Monster Cookies

Monster Cookies are soft, chewy, colorful, and full of delicious goodies including oats, peanut butter, chocolate chips, and M&M's.

Soft and Chewy White Chocolate Cranberry Cookies

Soft and chewy white chocolate cranberry cookies are golden brown with crisp edges, quick and easy, and freeze well - the perfect holiday cookie.

Red Velvet Whoopie Pies

These fluffy Red Velvet Whoopie Pies are made with two soft and moist cake-like cookies, filled with a decadent cream cheese frosting in the middle.

Best Shortbread Cookies

Jam Thumbprint Cookies

Jam Thumbprint Cookies are soft and buttery, with a sweet and fruity jam filling, and a drizzle of almond glaze. They literally melt in your mouth!

Cranberry Orange Shortbread Cookies

Cranberry orange shortbread cookies are bursting with flavour from dried cranberries and fresh orange zest. These easy cookies are rolled, sliced and baked. One of our favorite cookie recipes.

Shortbread Cookie Bites

Funfetti Christmas shortbread cookie bites are little bites of buttery melt-in-your-mouth shortbread packed with festive sprinkles for a fun holiday treat.

Slice and Bake Pecan Shortbread Cookies

Easy slice and bake pecan shortbread cookies are sweet, nutty and buttery shortbread cookies packed with finely chopped pecans that melt in your mouth. Notice a common theme with all of our favorite cookie recipes?

Mexican Wedding Cookies

Mexican Wedding Cookies are a classic treat known for their snow-white powdered sugar coating and pecan-studded shortbread that melts in your mouth.

Neapolitan Cookies

With their iconic pink, brown, and white stripes, these homemade Neapolitan Cookies are both beautiful and delicious.

Peppermint Snowball Cookies

Peppermint snowball cookies are a buttery, nutty, shortbread holiday cookie that is topped with white chocolate and crushed candy canes. So festive!

Whipped Shortbread Cookies

Whipped Shortbread Cookies are sweet and buttery cookies that melt in your mouth. These light tea time treats have crisp edges and a crumbly center.

Raspberry and White Chocolate Shortbread Cookies

Cute raspberry and white chocolate heart-shaped shortbread cookies literally melt in your mouth. They are the perfect Mother's Day treat.

Cute raspberry and white chocolate heart-shaped shortbread cookies literally melt in your mouth. They are the perfect Valentine's Day treat. | aheadofthyme.com

Cinnamon Roll Cookies

Cinnamon Roll Cookies are soft and buttery slice-and-bake cookie with a cinnamon-sugar swirl, sweet icing, and the cozy flavors of classic cinnamon rolls.

Pistachio Cookies

Pistachio Cookies are the perfect little bites, made with real ground pistachios suspended in a buttery, crumbly cookie dough, which melts in your mouth.

Pecan Sandies

Pecan Sandies are easy, slice and bake shortbread cookies loaded with pecans and literally melt in your mouth. They're sweet, buttery, nutty, and delicious.

Candy Cane Cookies

Candy cane cookies are fun, festive holiday cookies with a red and white twist, buttery, crumbly, and sugary with peppermint for a classic Christmas flavor.

Chocolate-Dipped Shortbread Cookies

Shortbread and chocolate are a match made in heaven. Cut our these cookies into any shape that you like and dip in chocolate.

Celebrate love this Valentine's Day with adorable chocolate-dipped shortbread heart cookies for your hunny. Try and just have one. | aheadofthyme.com

Carrot Cake Shortbread Cookies

Carrot cake shortbread cookies are sweet and buttery, packed with carrots and walnuts, and spiced like your favourite carrot cake. A total treat.

Pecan Snowball Cookies

Sweet and nutty pecan snowball cookies (Russian tea cakes or Mexican wedding cookies) are little melt-in-your-mouth balls of buttery shortbread with nuts.

Linzer Cookies

Sweet buttery linzer cookies are a classic Christmas cookie with flaky shortbread and fruit jam. The perfect festive holiday treat that melts in your mouth.

Best Macarons

Pistachio Macarons

Pistachio Macarons are delicate, chewy, melt-in-your-mouth cookies filled with pistachio white chocolate ganache filling and chopped pistachios on top.

Chocolate Macarons

Chocolate macarons with chocolate buttercream are light and delicate, rich and sweet, and crisp and chewy. They are easier to make than you think!

Red Velvet Macarons

These homemade Red Velvet Macarons with cream cheese frosting are like the beloved cake but in bite-sized form - bold red color and a hint of cocoa flavor.

Gingerbread Macarons

Gingerbread Macarons with spiced gingerbread shells, molasses buttercream, and white chocolate and cookie topping are a festive bite-sized treat.

Peppermint Macarons

Peppermint Macarons with festive red shells, creamy peppermint buttercream, and a white chocolate candy cane topping are the ultimate Christmas cookies.

Best Peanut Butter Cookies

Peanut Butter Blossoms

Soft and chewy peanut butter blossoms topped with a chocolate kiss are a classic Christmas cookie that is easy to make during the holidays or any time of year. It had to go on our list of best cookie recipes.

Chocolate Chunk Peanut Butter Cookies

These perfectly soft, chewy and a little crumby chocolate chunk peanut butter cookies literally melts in your mouth. Make them in under 20 minutes.

Peanut Butter Cup Cookies

Easy Peanut Butter Cup Cookies are tall and thick, classic Christmas cookies made with peanut butter cookie dough and a mini Reese's cup pressed in.

Peanut Butter Thumbprint Cookies with Maple Cinnamon Glaze

Melt-in-your-mouth peanut butter thumbprint cookies with raspberry jam and a drizzle of maple cinnamon glaze are the best holiday cookies and easy to make.

Christmas Monster Cookies

Christmas Monster Cookies are soft, chewy, festive and packed with holiday cheer! Loaded with oats, peanut butter, chocolate chips, and red and green MnM's.

Best Biscotti Cookies

Easy Almond Biscotti

Small batch almond biscotti are crunchy, crumbly and packed with almonds, perfect for dunking into tea or coffee, and they are super easy to make.

Cranberry Pistachio Biscotti

Festive cranberry pistachio biscotti are crunchy, delicious, and perfect for dunking. This Italian cookie is easy to make with warm holiday flavours.

Carrot Cake Biscotti

Carrot cake biscotti is crunchy, crumbly, and satisfies all your carrot cake cravings. Enjoy these Italian cookies as is or with white chocolate.

Gingerbread Biscotti

Gingerbread biscotti have the best crunchy and crumbly texture, are loaded with festive holiday spices, are easy to make, and stores well for weeks.

Best Ginger Cookies

Gingerbread House

This gingerbread house recipe with template is easy to make, fun to decorate, and delicious - soft and chewy, yet crunchy and sturdy with crisp edges.

Soft and Chewy Ginger Cookies

Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever. These holiday cookies stay soft for days.

Gingerbread Cookies

Classic gingerbread cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced. Decorate with royal icing to complete the look on these festive holiday cookies.

Gingersnaps

Thin crispy gingersnaps are a classic holiday cookie loaded with festive spices and molasses flavor. It's a no chill recipe that is quick and easy to make.

Chocolate Ginger Cookies

Chocolate Ginger Cookies bring together the richness of chocolate with the warmth of ginger. They are soft and chewy and stay soft for days!

Chai Cookies

Soft and chewy Chai Cookies are loaded with warm chai spices and topped with drizzle of a sweet chai glaze. Quick and easy to make with no chill time!

Molasses Cookies

Molasses Cookies are a popular holiday treat with a crispy exterior and a soft, chewy center which makes them irresistible regardless of the season.

Gingerbread Linzer Cookies with Chocolate Filling

Soft and warmly spiced gingerbread linzer cookies with white chocolate ganache and dusted with confectioners' sugar is a delicious Christmas holiday cookie.

White Chocolate Peppermint Gingerbread Cookies

Festive white chocolate peppermint gingerbread cookies are soft and chewy, dipped in white chocolate, with a sprinkle of crushed peppermint candy canes.

Sugar Cookies

Christmas Sugar Cookies with Royal Icing

Christmas sugar cookies with royal icing are golden brown and crisp on the outside, but soft and tender inside. The best and festive gourmet holiday cookie.

Stained Glass Window Cookies

Stained glass window cookies with a soft crisp sugar cookie base and smooth jolly rancher hard candy center are the prettiest holiday cookies and easy too.

Peppermint Kiss Cookies

Sweet and crunchy Peppermint Kiss Cookies are the perfect Christmas cookies made with a sugar cookie dough, real candy canes, and a peppermint kiss on top.

Snickerdoodles

Snickerdoodles are a classic holiday cookie that are soft, puffy, and chewy with crisp edges and a cinnamon-sugar coating. Easy to make and easy to eat.

Fruitcake Cookies

Fruitcake Cookies take all the best parts of fruitcake and turn it into cookie form. They're soft, chewy, and thick holiday cookies with crisp edges.

Heart Sugar Cookies

These heart sugar cookies are crisp on the outside, soft inside, and made festive with red and pink royal icing decorated on top. Use any cookie cutters to make different shapes.

Easter Egg Sugar Cookies

Cute, delicious, and easy-to-make Easter egg sugar cookies with royal icing are the perfect treat to make this Easter. Crisp outside and soft inside. One of my favourite Easter dessert recipes.

Persian Cookies

Rice Cookies with Poppy Seeds

Persian Rice Cookies with Poppy Seeds (Nan-e Berenji) are irresistible, melt-in-your-mouth cookies made of rice flour, fragrant rose water and poppy seeds. They are gluten-free too.

Persian Chickpea Cookies with Pistachio

Persian Chickpea Cookies with Pistachio (Nan-e Nokhodchi) is a crumbly, melt-in-your-mouth cookie, made with the fragrant flavours of rose water, cardamom and pistachio.

Ghotab Pastry (Iranian Almond Crescents)

Ghotab or Qottab is a traditional Iranian almond and walnut-filled crescent pastry that is infused with cardamom and cinnamon flavours to make the perfect treat.

Ghotab / Qottab Pastry (Traditional Iranian Almond and Walnut-Filled Crescents): Ghotab or Qottab is a traditional Iranian almond and walnut-filled crescent pastry that is infused with cardamom and cinnamon flavours to make the perfect treat | aheadofthyme.com

More Cookies

Coffee Cake Cookies

Coffee Cake Cookies combine a soft, cinnamon cookie base with a crumbly streusel topping and a drizzle of sweet glaze. A classic dessert in cookie form!

Cream Cheese Cookies

Cream Cheese Cookies are the softest, cloud-like cookies ever! The tangy cream cheese flavor balances the sweetness and makes every bite light and airy.

Matcha Cookies

These homemade Matcha Cookies are the perfect soft and chewy sugar cookies with a bold green color and matcha's distinct grassy flavor.

Pecan Pie Cookies

Pecan Pie Cookies have a buttery, chewy cookie base with a dollop of homemade pecan pie filling in the center of each one. They taste just like the classic!

Italian Easter Cookies

Italian Easter Cookies are cake-like cookies that are light and fluffy with lemon flavor throughout and topped with an easy homemade glaze and sprinkles.

Carrot Cake Cookies

Carrot Cake Cookies are soft, chewy, cake-like cookies with a delicious homemade cream cheese glaze. They taste just like carrot cake but in cookie form.

Maple Cookies

Soft, buttery and, chewy, these sweet Maple Cookies (made with real maple syrup) are quick and easy to make with no chilling required!

Make Ahead and Storing Instructions

You can make all of these cookies ahead of time, and most keep well in an airtight container at room temperature for at least 3 days, up to one week. For some of the cookies, you can also make the cookie dough in advance and refrigerator until ready to bake.

They are also all freezer-friendly. To freeze, store these cookies in an airtight container in layers divided by parchment paper, or in a freezer bag (depending on the cookies), and store in the freezer for up to 3 months. Making a batch of cookies at a time and storing in the freezer is the best way to plan out a holiday cookie box with a variety of cookies to gift to friends and family.

Did You Make Any of These Cookies?

Please leave a comment and rating below, and let me know what you thought of this round up of the best cookie recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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Ghormeh Sabzi (Persian Herb Stew)

Ghormeh sabzi is a classic and traditional Persian herb stew known for its unique savory, sweet, and slightly sour taste. Seared beef or lamb is combined with sautéed fresh herbs, kidney beans, and tangy dried limes, then slowly cooked until it develops an incredible depth of flavor. Serve this delicious stew over fluffy basmati rice for a filling and satisfying meal. Although you'll need to set aside over an hour to allow the stew to cook, it's actually easy to make and your time will pay off tenfold. Plus, the longer it sits, the more delicious it is - making leftovers the next day even better!

Why You'll Love Ghormeh Sabzi

Classic Persian recipe. There are a handful of Persian recipes that are really considered an iconic national treasure. And ghormeh sabzi is no exception. It's a traditional dish that has likely been prepared in every Persian household and one that is often thought of when you think of your mother's home cooking. In fact, many consider it to be the unofficial national food.
Easy stovetop recipe. Some might think that making ghormeh sabzi is intricate and complex, but it really isn't. You just need to dedicate some time to let it simmer for over an hour on the stove, but there is no major prep work during this braising process. Once you have seared the meat and sautéed the vegetables, it just turns into a waiting game. In fact, the longer the stew sits after it's been cooked, the more intense and delicious the fllavors become.
It's loaded with flavor. If you love dishes packed with flavor that don't disappoint, you need to try ghormeh sabzi. Sautéed fresh herbs and dried Persian limes make this dish stand out by lending it distinct depth of flavor with hints of sour and sweet tastes. So if you want a truly unique dish to impress your palette, this Persian herb stew is it.

Ghormeh sabzi is a classic traditional Persian herb stew with beef or lamb, fresh herbs, and kidney beans, that's slowly cooked, developing so much flavor. | aheadofthyme.com

Ingredients and Substitutions

To make this traditional ghormeh sabzi, you will need the following ingredients (full quantities in the recipe card below):

stewing beef - you can also use stewing veal or lamb instead.
onion
vegetable oil
herbs - it wouldn't be a herb stew without a lot of herbs. You will need fresh parsley, spinach, and cilantro. Fenugreek is also a required taste in this stew, we used dried fenugreek but you can substitute with 1.5 tablespoons of fresh fenugreek.
ground turmeric
red kidney beans - you will need to soak the kidney beans overnight for this recipe to work, otherwise the beans will be undercooked. So it's important to plan ahead with this recipe. You can also substitute with canned beans. Be sure to rinse and drain them, and then add in them in the last 15 minutes of cooking.
water
dried limes - we get our dried limes at a specialty Persian store or you can find them online on Amazon. If you are unable to find any, you can substitute with 2 tablespoons lime or lemon juice for a similar flavor.
salt and pepper

You will also need measuring cups and spoons, a food processor (if using for chopping the herbs), and a large cooking pot or 4 quart Dutch oven.

You can also easily double this recipe by doubling all the ingredients.

How to Make the Best Ghormeh Sabzi (Persian Herb Stew)

Prepare the beef. Heat oil in a large skillet or cast-iron skillet over medium-high heat until the oil sizzles, about 1 minute. Add in cubed beef and sear until browned on all sides, about 6-8 minutes. Add onions and sauté until tender, about 1 minute. Season with salt and turmeric and mix well to coat. Turn off the heat and set aside.

Sauté herbs. Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the oil sizzles, about 1 minute. Add in fresh herbs including parsley, spinach, and cilantro. Sauté until wilted and heated through, about 10 minutes. Season with turmeric and dried fenugreek and mix well to combine.

Combine ingredients. Add in the beef mixture, pre-soaked kidney beans, water, and dried limes (or add the dried limes in the last 30 minutes of cooking if you don't want them to get too soft and be able to easily remove them once cooked). Stir well to combine and bring the mixture to a boil.

Simmer. Turn down the heat to low and cover with the lid. Let the stew simmer over low heat until the beef is tender, about 1 to 1.5 hours, stirring occasionally.
Serve. Season with salt and pepper to taste and serve warm over Basmati rice.

How to Serve

Ghormeh sabzi is best served over freshly cooked Basmati Rice with a side of Persian Shirazi Salad with Cucumber and Tomato. You can also pair it with Persian Barbari Bread or Pita Bread.

Storing Instructions

How to store: Keep leftover Persian herb stew stored in the pot you cooked it in with the lid, or in an airtight container in the refrigerator for up to 3-4 days.
How to freeze: Allow the ghormeh sabzi to cool down to room temperature and then transfer it into an airtight container and freeze for up to 3 months. To reheat, allow it to thaw overnight in the refrigerator and then reheat on the stove over medium-low heat until warmed through, about 5-10 minutes.

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