Blog - Page 6 of 41 - Ahead of Thyme

Eggs in Purgatory

This comforting Eggs in Purgatory dish is the ultimate combination of bold flavors and effortless cooking. With perfectly poached eggs nestled in a rich, spicy tomato sauce, it's a simple yet satisfying meal that's ready in just 25 minutes! Whether you're making a cozy brunch or a quick weeknight dinner, this dish is guaranteed to warm you up from the inside out.

Eggs in Purgatory is like a culinary love letter to simplicity. Eggs + tomato sauce + crusty bread = pure bliss. I've made so many variations of this classic dish, but the basics never fail. The eggs cook gently in the simmering sauce, soaking up the smoky, garlicky flavors, while a sprinkle of fresh herbs and Parmesan takes it over the top. The best part? It's endlessly customizable and loved by everyone, from spice enthusiasts to picky eaters. This one-pan wonder is a guaranteed hit for any occasion!

Why You'll Love this Eggs in Purgatory Recipe

Ready in just 30 minutes. This dish starts by building a deeply flavorful tomato sauce with garlic, onions, and a hint of red pepper flakes for a touch of heat. Once the sauce is simmering, crack the eggs right into the pan and let them poach gently to perfection. Serve it up with crusty bread or over creamy polenta for a meal that feels fancy but couldn't be simpler to make.
Bold and savory. Sure, there are plenty of tomato-and-egg recipes out there, but this one stands out for its rich, spicy flavor and silky poached eggs. The sauce is spiked with Italian seasoning, giving it that irresistible Italian-inspired depth, while the runny yolks add a luscious, velvety texture to every bite. It's comfort food at its finest!
Customizable to your taste. One of the best things about Eggs in Purgatory is how adaptable it is. Want it extra spicy? Add more chili flakes or a drizzle of hot sauce. Prefer a heartier dish? Toss in chickpeas, spinach, or even some crumbled sausage for a twist. You can make it your own while still keeping the soul of the dish intact. It's endlessly versatile and always satisfying!

Ingredient Notes

To make this delicious Eggs in Purgatory recipe, you will need the following ingredients (full measurements in recipe card below):

olive oil - to sauté the aromatics and give the dish a rich, velvety base.
onion + garlic - essential aromatics that build the foundation of the sauce.
red bell pepper - adds a touch of sweetness and texture to the tomato sauce.
crushed tomatoes or marinara sauce - this is the heart of the dish. Use high-quality canned crushed tomatoes or your favorite marinara sauce for the best flavor. We like using our homemade marinara sauce.
Italian seasoning - a blend of dried herbs like oregano, basil, and thyme that infuses the sauce with classic Italian flavor.
red pepper flakes - added for a little kick of heat. Adjust the amount to suit your spice tolerance.
salt + pepper - for seasoning.
eggs - crack them directly into the simmering sauce for perfectly poached eggs with luscious yolks.
parmesan cheese - freshly grated for a salty, nutty finish. The real deal is a must for that perfect melt and flavor.
fresh herbs - use fresh basil or parsley for a pop of freshness to brighten the dish. Sprinkle it on just before serving for the best results.
baguette bread - served on the side for dunking into the rich sauce and runny yolks. It's the perfect accompaniment!

You will also need measuring cups and spoons and a large skillet.

How to Make the Best Eggs in Purgatory

Sauté aromatics. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add onion, garlic, bell pepper, and sauté until fragrant and soft, about 2-3 minutes.

Add remaining ingredients. Add crushed tomatoes, Italian seasoning, red pepper flakes, and salt. Stir occasionally and bring the mixture to a simmer over medium low heat. Cover the lid and simmer for 7-10 minutes.

Add eggs. Gently crack each egg into the same skillet over the tomato sauce mixture, spaced evenly apart. Cover the lid and cook until the eggs are set to your desired doneness, about 3-5 minutes. If you prefer runny egg yolks, cook for 2-3 minutes.
Add toppings. Top with cheese, black pepper and basil. Serve immediately with toasted baguette slices.

Recipe Variations

Add more veggies. This dish is a great way to sneak in extra vegetables! Try adding sautéed spinach, chopped kale, or diced zucchini to the sauce for added nutrients. You can also toss in mushrooms or shredded carrots, which will soak up the sauce's savory flavors without overwhelming the dish.
Make it extra spicy. Love a little heat? Add more red pepper flakes, a pinch of cayenne, or even some chopped fresh chili peppers to the sauce. It's an easy way to give the dish a fiery kick.
Switch up the cheese. Parmesan is a classic, but you can experiment with pecorino romano for a sharper flavor or even sprinkle a bit of feta or goat cheese for a tangy twist.
Add plant-based protein. For a heartier meal, try stirring in cooked white beans or chickpeas into the sauce. They add extra texture and protein without taking away from the simplicity of the dish.

How to Serve

Eggs in Purgatory is delicious served as a standalone dish for brunch or lunch, but pairing it with the right sides takes it to the next level. Here are some of my favorite accompaniments:

Recipe Tips and Tricks

Don't overcook the eggs. Keep an eye on the eggs while they poach in the sauce. For beautifully runny yolks, turn off the heat as soon as the whites are set. Remember, the eggs will continue cooking slightly from the residual heat of the sauce.
Boost the umami. For a deeper, richer tomato sauce, add a splash of balsamic vinegar, a pinch of sugar, or a small dollop of tomato paste as the sauce simmers. These simple additions can elevate the dish and make the flavors pop.
Toast your bread. Lightly toast your baguette slices or rub them with garlic for extra flavor before serving. It's a small step that takes your dipping game to the next level!

Storing and Freezing Instructions

How to Store

To store leftover Eggs in Purgatory, allow the dish to cool to room temperature before transferring it to an airtight container. Store the sauce and eggs separately if possible, as the eggs may overcook when reheated. Leftovers can be kept in the refrigerator for 3-4 days. For convenience, portion out individual servings to make reheating easier.

How to Reheat

Warm the tomato sauce gently in a saucepan over medium heat until heated through. If the eggs were stored separately, add them to the sauce during the last few minutes of reheating to avoid overcooking. Alternatively, microwave the sauce in a bowl, then add a freshly poached egg for a quick option. Pair with fresh bread or your favorite sides and enjoy!

FAQ

Can you freeze Eggs in Purgatory?

It's not ideal to freeze this dish with the eggs included, as poached eggs don't reheat well and can become rubbery. However, you can freeze the tomato sauce separately! Let it cool completely, then transfer it to an airtight container or freezer bag. It will keep for up to 3 months. When ready to serve, reheat the sauce and add freshly poached eggs for the best texture and flavor.

Can I make this dish in advance?

Yes! The tomato sauce can be prepared a day or two ahead and stored in the refrigerator. When you're ready to serve, reheat the sauce on the stove, then poach the eggs directly in the warm sauce. This saves time while ensuring the eggs are perfectly fresh and runny.

What type of bread is best to serve with Eggs in Purgatory?

Crusty baguette slices are a classic choice, but you can also use ciabatta, sourdough, or even focaccia. For a heartier option, try serving it with toasted garlic bread or breadsticks for extra flavor.

More Egg Recipes

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Tofu Soup

This homemade Tofu Soup is the perfect balance of light and satisfying - with tender tofu cubes, vibrant veggies, and a savory broth for a deep, rich flavor that will warm you up from the inside. It's nourishing, packed with protein, and comes together in just 20 minutes! Whether you're warming up on a chilly evening or craving something cozy, this vegan soup hits all the right notes.

Tofu is a constant staple in our fridge because it's just so versatile and easy to prepare. Itis. is like a blank canvas waiting to soak up all the goodness you throw at it. Whether you're frying it until crispy or letting it soak up broth in this vegan tofu soup, it's inexpensive, filling, and packed with plant-based protein. I've made so many tofu-based recipes over the years (like this Mapo Tofu or these Tofu Lettuce Wraps), but this soup is a standout! We love how the tofu acts like sponge, absorbing all of the flavors and seasonings around it. Pair it with some leftover Vegetable Dumplings or fresh noodles and enjoy!

Why You'll Love This Tofu Soup

Ready in 20 minutes. This easy tofu soup is one of the fastest, easiest meals for those busy weeknights, and it's so good for you! This recipe is proof that healthy, delicious meals don't have to take all day! It's ready to serve in just 20 minutes - that's faster than delivery!
Naturally plant-based. Every component of this recipe is naturally vegan from the vegetable broth to the tofu (and gluten-free too!). You can certainly add meat, if you prefer, but this makes it suitable for a wide range of dietary needs. Great for the whole family!
Loaded with veggies. With onion, carrots, tomato, broccoli, and spring onion, this is almost more vegetable soup than tofu soup (in a good way). It's so filling and satisfying for being such a light soup!

Ingredient Notes

To make this delicious Tofu Soup, you will need the following ingredients (full measurements in recipe card below):

avocado oil - to sauté the aromatics. Olive oil works, too.
aromatics - diced onion and sliced carrots
roma tomato - chopped to add a little freshness to each bite.
broccoli florets
vegetable broth - to keep this soup vegan, use vegetable broth. Chicken broth is a great substitute if you are not vegan.
medium firm tofu - you'll need about ½ pound of tofu, drained to remove any excess liquid.
miso paste - for a salty, umami flavor.
sesame oil - adds a rich nuttiness.
salt and black pepper - to taste.
fresh spring onion - sliced green onions add a pop of color and freshness.

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

How to Make the Best Tofu Soup

Sauté aromatics. In a medium sized cooking pot, heat oil over medium-high for 1 minute. Add onion and carrot and sauté until fragrant, about 1-2 minutes.

Add soup base. Add vegetable broth, tomato, tofu, and miso paste. Stir well and bring to a boil.

Add broccoli. Reduce heat to medium and add broccoli. Continue cooking for another 2-3 minutes until tender.

Season. Season with sesame oil, salt and pepper to taste.
Serve. Garnish with spring onions and serve warm.

Recipe Variations

Adjust the vegetables. You can really use the vegetables of your choice. Feel free to add fresh mushrooms, corn, collard greens or kale, napa cabbage, bok choy, etc. Use what you like!
Make it spicy. For a spicy soup, add chili oil, sriracha, or Korean red pepper flakes.
Add meat. This soup is vegan on its own, but you can easily add cooked chicken, ground meat, braised pork belly, shrimp, fish, and more. I recommend adjusting the broth to match the meat, like using chicken broth if you add chicken or fish broth for a seafood version. You can also stir scrambled eggs into the hot soup, like Hot and Sour Soup, for a thicker texture and extra protein.
Play with garnishes. For extra texture, pan fry tofu until golden brown for a fun, crispy tofu garnish. You can also add sesame seeds, kimchi, fresh cilantro, or fried shallots.

How to Serve

This Tofu Soup is delicious served on its own, or paired with some of my favorite Chinese dishes including:

For more recipes, see our 60 Chinese Takeout Recipes at Home.

Recipe Tips and Tricks

Prep ahead of time. If you know you want to make this soup on a busy night, prep everything in advance, like chopping the onions and carrots and draining the tofu. Those don't take much time, but it can be so helpful to have them ready to go!
Layer flavor. This is such a quick recipe, which is why it's important to use the right ingredients and follow the instructions carefully. Sauteing the onions and carrots releases their flavor and the miso paste and sesame oil give the hot broth depth and dimension. Don't skip any of these elements!
Use the right tofu. The firmness of the tofu affects the final texture and flavor. I prefer to use medium firmness tofu, which is still soft enough. Extra firm tofu can be overly chewy in soup and silken tofu tends to fall apart.

Storing and Freezing Instructions

How to Store

Store leftover tofu soup in an airtight container in the fridge for 3-4 days.

How to Reheat

To reheat, warm the leftovers in a saucepan over medium heat until heated through.

FAQ

Can you put tofu in soup?

Yes, tofu is a great ingredient to add to soup because it soaks up all the flavors and seasonings from the broth. Plus, it doesn't need to be cooked ahead of time, making it a quick way to add protein. I recommend using medium firmness tofu for the best texture. Many people like silken tofu, which is even softer and more delicate, but it tends to fall apart and look curdled when stored as leftovers.

Can you freeze tofu soup?

Since this tofu miso soup is loaded with vegetables, including delicate tomato pieces, it's best served fresh or reheated from the fridge. Freezing can damage the texture of the tofu and the vegetables.

How do you make a flavorful broth quickly?

The goal is to add umami or savory flavors, which make the stock much more satisfying than ordinary broth. I like to add flavor through miso paste and sesame oil, which complement each other well and add a ton of flavor in just a couple of minutes. You can also add a little fish sauce, light soy sauce, or dried mushrooms to make the broth your own.

More Asian Soup Recipes

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Winter Fruit Salad

This easy Winter Fruit Salad combines juicy citrus, sweet grapes, crisp apples, and tart pomegranate, all tossed together with a simple honey-lime dressing. It is a vibrant and colorful dish that's as gorgeous as it is delicious, making it a standout treat on any dinner table. Even better, it comes together in just 15 minutes with minimal prep (or even faster if you are quick at chopping fruit!).

Winter fruits are so underrated, yet they bring some of the best flavors to the table. From the brightness of orange and permissions and the tangy flavor of kiwi, to the crispness of apples, this fruit salad highlights everything the season has to offer. It's refreshing, sweet, and tart. Serve it at brunch or as a treat after a hearty lunch or dinner this winter.

Why You'll Love This Winter Fruit Salad

Quick and effortless. This winter fruit salad comes together in just 15 minutes, making it a lifesaver when you're short on time but still want a dish that impresses. Whether it's a festive holiday spread or a work potluck, this fruit salad is the perfect quick addition.
A symphony of flavors. The combination of juicy citrus, crisp apples, tangy kiwi, mellow permissions, and the subtle sweetness of honey in the dressing creates a beautifully balanced dish. Add the crunch of pomegranate, and you've got a dish that's as satisfying as it is flavorful.
Bright and beautiful. During the colder months, meals can often feel heavy or dull. This salad brings a burst of vibrant color and freshness to the table, making it an eye-catching centerpiece for any gathering or a cheerful pick-me-up on an ordinary day.
So healthy. Packed with fiber, vitamins, and antioxidants from all the fresh fruit, this dish is as nutritious as it is delicious. Plus, it's naturally vegetarian, and you can easily adjust it to suit different dietary needs - swap the honey for maple syrup to make it vegan!

Ingredient Notes

To make this delicious Winter Fruit Salad, you will need the following ingredients (full measurements in recipe card below):

clementine oranges - these juicy, sweet oranges add a burst of citrus flavor. Peel them and separate into segments for easy eating. Feel free to substitute with any type of citrus that you like such as mandarins, tangerines, blood oranges, etc.
grapes - choose red or green grapes for a pop of sweetness and crisp texture. Slice them in half for bite-sized perfection.
kiwi - vibrant with a tangy-sweet flavor, kiwi adds both color and a tropical twist. Peel and slice into thin rounds or small chunks.
persimmons - Fuyu persimmons work best for their firm texture and honey-like sweetness. Slice into small wedges for a beautiful presentation.
apples - Crisp varieties like Honeycrisp, Fuji, or Pink Lady add crunch and balance the other fruits' softness. Thinly slice or dice as desired.
pomegranate - pomegranate seeds provide a delightful crunch and tartness. You can extract seeds from a fresh pomegranate or buy prepackaged arils to save some time.
honey - adds a natural sweetness to the dressing, balancing the citrus and tangy flavors. Feel free to substitute with maple syrup for a vegan option.
lime - fresh lime juice brings brightness and keeps the fruits from browning. You can also use lemon if you prefer.
poppy seeds - gives the dressing a subtle nuttiness and visual appeal.

You will also need measuring cups and spoons, a small mixing bowl, and large serving bowl.

How to Make the Best Winter Fruit Salad

Assemble. Chop and prep fruit. Arrange the prepared fruits in a large serving bowl

Make dressing. In a small mixing bowl, add honey, lime juice, and poppy seeds, and stir until combined.

Toss. Drizzle dressing on top and toss to coat evenly. Serve immediately or store in the refrigerator.

Recipe Variations

Add more fruits. You don't have to stop with the listed ingredients. Pears, dried cranberries, or even blood oranges can enhance the salad's flavor and visual appeal. They all pair wonderfully with the honey-lime dressing.
Incorporate greens. If you want to stretch this dish into a more traditional salad, toss the fruits with a bed of baby spinach, arugula, or spring greens. The added greens balance the sweetness of the fruit with a peppery or mild bite.
Sweeten the dressing. The honey-lime dressing is already lightly sweet, but you can adjust to taste with more honey or a splash of maple syrup if desired.
Add crunch. Sprinkle toasted nuts like walnuts, pistachios, or pecans over the top for texture, or mix in crumbled feta cheese for a savory touch.

How to Serve

This Winter Fruit Salad is refreshing and delicious served on its own as a light lunch, snack, or side. It feels right at home on a casual brunch tables as well, along with some other favorites such as:

For more recipes, see our 40+ Best Brunch Ideas.

Recipe Tips and Tricks

Dress right before serving. To keep the fruits vibrant and fresh, add the honey-lime dressing just before serving. This prevents the salad from becoming soggy and ensures the flavors stay bright and balanced.
Prep ahead. Save time by slicing and prepping all the fruits a few hours ahead of your gathering. Store them separately in airtight containers to maintain their texture and freshness, then combine everything when ready to serve.
Customize for dietary needs. If you're serving a crowd, consider offering the poppy seeds or honey-lime dressing on the side for those with dietary restrictions. This also allows guests to adjust the sweetness and seasoning to their preference.
Store leftovers smartly. If you have extras, store the undressed fruit in an airtight container in the fridge for up to two days. It's perfect for a quick snack or a next-day breakfast topping!

Storing Instructions

This easy winter fruit salad is best stored without the dressing to keep the fruits fresh and crisp. Place the prepared fruits in an airtight container and store them in the fridge for up to 2-3 days. Keep the honey-lime dressing in a separate container or mason jar on the side for up to a week. Shake well before using, and dress the salad right before serving to preserve its texture and flavor.

FAQ

What fruits are best for a winter fruit salad?

Winter offers a variety of delicious fruits that shine in a fruit salad. Clementine oranges, kiwis, persimmons, pomegranates, apples, and grapes are all excellent choices. Their mix of sweetness, tartness, and texture makes them a perfect combination for a winter-themed dish. Feel free to experiment with other seasonal fruits like blood oranges or pears to customize your salad.

What type of dressing works well for a winter fruit salad?

A simple honey-lime dressing is perfect for enhancing the natural sweetness and tartness of the fruits without overpowering them. The honey adds a touch of warmth, while the lime juice brightens the flavors. Adding poppy seeds gives the dressing a subtle nuttiness and a visually appealing touch. You can also try a yogurt-based dressing for a creamy twist.

How far in advance can I make a fruit salad?

You can prep the fruits a day ahead, slicing and storing them separately in airtight containers to maintain their freshness. To prevent browning, toss apple slices in a little lime juice before storing. Wait to combine the fruits and add the dressing until right before serving to keep the salad vibrant and crisp. When stored properly, the prepared fruit will stay fresh for 2-3 days in the fridge.

More Recipes with Fresh Fruit

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Manicotti

This classic Manicotti is everything you love about Italian comfort food - creamy ricotta filling, tender pasta, and a rich, savory marinara sauce baked to bubbly perfection. It's hearty, satisfying, and perfect for a cozy weeknight dinner or a special family gathering. Plus, it's surprisingly simple to make and comes together in just over an hour!

Manicotti is one of those dishes that always delivers. Pasta + cheese + sauce = culinary magic. I have an entire repertoire of baked pasta recipes to prove it, and this manicotti is a standout. The ricotta mixture is light and creamy, the marinara sauce adds a zesty tang, and the melted mozzarella on top takes it to the next level. Best of all, it's a crowd-pleaser that everyone loves, from picky eaters to die-hard pasta fans. Serve it with garlic breadsticks and a fresh green salad for a meal that feels like a celebration!

Why You'll Love this Manicotti Recipe

Easy to make. This manicotti recipe comes together in just a few simple steps. Start by filling the pasta shells with a creamy ricotta mixture, then layer them in a baking dish with marinara sauce. Top with plenty of cheese and bake until bubbly and golden. It's an impressive dish that's much easier to make than it looks!
Rich and cheesy. The ricotta filling is light and fluffy, with just the right amount of parmesan for a nutty kick, while the melted mozzarella on top adds that irresistible stretch factor. Every bite is creamy, cheesy, and bursting with flavor.
Perfect for gatherings. Whether you're hosting a dinner party or making a family meal, this recipe is guaranteed to please a crowd. It's hearty enough to feed 6-8 people, and any leftovers reheat beautifully for an easy next-day meal. Serve with a crisp green salad and some garlic bread for the ultimate Italian-inspired feast!

Ingredient Notes

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

Manicotti shells - these tubular pasta shells are perfect for stuffing. Be sure to cook them until al dente to prevent them from tearing while filling. If you can't find manicotti, large pasta shells or cannelloni can work as substitutes.
ricotta cheese - the creamy base of the filling. Use whole milk ricotta for the richest flavor and texture. If your ricotta is watery, drain it in a fine mesh sieve or cheesecloth for 10-15 minutes to avoid a runny filling.
mozzarella cheese - adds melty, gooey goodness. For best results, shred your own mozzarella as it melts better than pre-shredded kinds.
Parmesan cheese - adds a nutty, salty flavor to the filling. Freshly grated parmesan has the best taste and texture, but pre-grated works as well.
egg - helps bind the ricotta mixture, giving it structure and a light, fluffy texture.
parsley - finely chopped for a fresh herby flavor and as a colorful garnish. Fresh basil is works too, but is harder to find during the winter months.
marinara sauce - we love using our homemade marinara sauce, but store-bought works just fine. or If using store-bought, opt for a high-quality marinara with minimal added sugar.

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

How to Make the Best Manicotti

Cook pasta shells. Bring a large pot of salted water to a boil over medium-high heat. Add Manicotti shells and cook until al dente, about 8-10 minutes (or according to package directions). Rinse the noodles under cold water to stop the cooking process and set aside in the pot.

Make cheese filling. In a medium mixing bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley. Stir well to combine together. Set aside.

Assemble shells. In a large baking sheet, assemble the Manicotti by dividing the cheese mixture evenly and fill it inside manicotti shells until full. You can use a large piping bag for easy stuffing.

Assemble dish. In a 10x15-inch casserole dish, spread 1 cup marinara sauce evenly on the bottom. Arrange the stuffed Manicotti shells evenly on top.

Add toppings. Spread the remaining marinara sauce over and sprinkle the remaining 1 ½ cups mozzarella cheese on top.
Bake. Bake (covered with foil) in a 350F preheated oven for 30-35 minutes. Remove the foil and bake uncovered for another 5-10 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn the oven to broil and broil on high for 1-2 minutes to get the crispy and brown cheesy crust.

Rest. Let the Manicotti rest and cool for 10 minutes before serving.
Serve. Serve with grated Parmesan and fresh parsley on top, if desired.

Recipe Variations

Boost the filling with veggies. Want to add more nutrients to your manicotti? Mix in finely chopped spinach, sautéed mushrooms, or grated zucchini into the ricotta filling. These veggies blend seamlessly into the cheese mixture and add extra flavor and texture without overpowering the dish.
Switch up the sauce. While classic marinara is always a hit, you can change things up with a creamy Alfredo sauce, a robust meat sauce, or even a spicy arrabbiata for an extra kick.
Try a different cheese blend. While ricotta, mozzarella, and parmesan are traditional, you can swap or add cheeses like provolone, fontina, or asiago for a more complex flavor. If you're feeling adventurous, mix in a bit of blue cheese for a bold taste.
Make it meaty. If you love a heartier dish, add cooked ground beef, Italian sausage, or shredded chicken to your filling. Alternatively, layer the meat between the sauce and stuffed shells for added richness.
Create a baked pasta twist. If stuffing shells feels like too much work, deconstruct the dish. Use the same ingredients, layer them in a casserole dish, and bake it as a manicotti-inspired pasta bake. It's just as delicious with half the effort!

How to Serve

This Manicotti is delicious served on its own, or paired with some of my favorite pasta sides including:

For more recipes, see our 30 Side Dishes for Pasta.

Recipe Tips and Tricks

Cook the shells to al dente. Manicotti shells should be slightly undercooked before stuffing, as they will continue to soften in the oven. Boil them just until al dente to prevent them from becoming too mushy after baking.
Use a piping bag for the filling. Filling manicotti shells can be tricky, but a piping bag or even a large zip-top bag with the corner snipped off makes the job so much easier. It helps you evenly distribute the cheese mixture without tearing the pasta.
Layer sauce generously. Make sure to spread a layer of marinara sauce on the bottom of the baking dish before adding the stuffed shells. This keeps the pasta from sticking and ensures every bite is packed with flavor.
Let it rest before serving. Allowing the baked manicotti to sit for 5-10 minutes after removing it from the oven will help the layers set, making it easier to serve and enhancing the flavors.

Storing and Freezing Instructions

How to Store

To store leftover manicotti, let the dish cool completely, then transfer it to an airtight container. Refrigerate for up to 3-4 days. If you have any unused filling, you can store it separately in a sealed container in the fridge to use for a fresh batch later. Use within 3 days.

How to Reheat

For best results, reheat manicotti in the oven. Place the portion you want to serve in an oven-safe dish, cover with foil, and bake at 350°F until warmed through, about 20-25 minutes. You can also reheat in the microwave for quicker results, but the pasta may soften further

How to Freeze

To freeze, assemble the dish without baking, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. Place in the freezer and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed, adding 10-15 extra minutes to account for the colder start. Alternatively, you can freeze individual portions for easy reheating later.

FAQ

Can I make manicotti ahead of time?

Yes, manicotti is an excellent make-ahead dish! Assemble it up to 24 hours in advance, cover tightly, and refrigerate until you're ready to bake. Just add a few extra minutes to the bake time if the dish is cold from the fridge. This makes it perfect for entertaining or busy weeknights.

What type of cheese is best for the filling?

The classic manicotti filling uses a blend of ricotta, mozzarella, and Parmesan cheese for a creamy, melty, and flavorful filling. For a more indulgent dish, you can add mascarpone for extra richness. If you'd like a slightly tangy flavor, mix in a little goat cheese or cream cheese.

Can I make manicotti gluten-free?

Absolutely! Substitute the regular manicotti shells with gluten-free pasta shells or even thinly sliced zucchini or eggplant for a veggie-based alternative. See our Eggplant Rollatini recipe. Be sure to also check that your marinara sauce and any other packaged ingredients are labeled gluten-free.

More Baked Pasta Recipes

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Chinese Beef Dumplings with Celery

These plump Chinese Beef Dumplings are filled with juicy ground beef, finely chopped celery, and a blend of aromatic seasonings that pack every bite with savory, umami goodness. They are bursting with flavor and make the perfect appetizer, snack, or main dish. One batch makes enough for a small army, so you'll have leftovers for days!

Chinese Beef Dumplings are filled with juicy ground beef, finely chopped celery, and a blend of aromatic seasonings. Make them steamed, boiled or pan-fried! | aheadofthyme.com

We love making homemade dumplings, whether they're for special occasions or just because, and I have a collection of dumpling recipes to prove it! These beef and celery dumplings are one of our all-time family favorites! The filling comes together in just moments, and you can cook the dumplings using three methods including steamed, boiled, or pan-fried - and they're just as delicious steamed as they are pan-fried. Everyone loves them, from kids to seasoned dumpling enthusiasts!

Why You'll Love These Chinese Beef Dumplings

Super simple recipe. Since the meat will be cooked in the steaming process, you don't have to spend any time cooking it before hand. This means you can simply add all of the filling ingredients together and start shaping!
Great for special occasions. We often make dumplings for Chinese New Year as they symbolize abundance and prosperity. They're also a nice touch when we have friends or family over, especially on those cold winter days!
Freeze extras for later. Did you know you can freeze your uncooked dumplings and cook them from frozen? Game changer! Since one batch makes one hundred dumplings, this is a great way to put them all to use!

Ingredient Notes

To make this delicious Chinese Beef Dumplings, you will need the following ingredients (full measurements in recipe card below):

ground beef - make sure it is fully thawed for even mixing.
Chinese celery - Chinese celery is more aromatic than regular celery and is commonly available at Asian grocery stores.
corn - use either fresh or frozen kernels.
egg - to bind the filling together.
soy sauce - for a savory flavor. Light soy sauce works great.
Chinese cooking wine - this will add a sweet, tangy flavor after it cooks down.
sesame oil - this is optional but adds a great flavor.
salt
sugar - a little sweetness to balance out the flavors
dumpling wrappers - I usually buy store-bought wrappers for convenience, but homemade dumpling dough is a nice touch for special occasions.

You will also need a large bowl, spoon, a small dish of water, fork, sheet pan or plates, and cooking equipment (large skillet, steamer pot, or large pot).

How to Make the Best Chinese Beef Dumplings

First, combine the ingredients.

In a large mixing bowl, combine all ingredients including ground beef, celery, corn, egg, soy sauce, Chinese cooking wine, sesame oil, salt, and sugar. Mix well until fully combined.

Next, let's learn how to fold dumplings.

Folding a dumpling for the first time, may seem pretty intimating. But once you try a few and get the hang of it, you will find that it is actually super easy. You just need to follow these simple steps:

Add filling. Scoop a spoonful of the mixture into the centre of a dumpling wrapper.
Wet edges. Dip your finger in water and smear along the edges of the dumpling wrapper.
Fold. Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside.

Seal. Seal the filling inside by pleating the edges together with your finger or pinch the edges together with a fork.

Repeat. Repeat until all the mixture and dumpling wrappers are used up.

Lastly, let's cook the dumplings.

There are three main ways to cook these dumplings: fry them in a pan (to create potstickers), steam them, or boil them.

Pan-fry: In a large skillet, heat vegetable oil over medium heat. Add some dumplings and cook 2-3 minutes until the bottom is crisp and golden. Add water (enough to cover the dumplings halfway up), cover, and steam the dumplings for about 5 minutes until the liquid is absorbed.

Steam: In a pot, bring water to boil . Place dumplings in steamer on top and steam for 15 to 20 minutes until tender.
Boil: Fill a large pot with ⅔ water and bring to a boil. Add dumplings and cook until they float and continue to cook for 2-3 minutes.

Repeat with remaining dumplings or store uncooked dumplings in the fridge for up to 2 days or in the freezer for up to 3 months.

Recipe Variations

Change the protein. Instead of ground beef, use ground pork, turkey, or your preferred ground meat. Really lean meats can be too low in fat and cause the filling to dry out, so bear that in mind.
Add more veggies. Feel free to thinly slice Napa cabbage and green onions to bulk up these dumplings even more.
Make a dipping sauce. I like to use the dipping sauce from these pork dumplings, which is spicy and savory in all the right ways. You can also drizzle some chili oil on top for a pop of heat.

How to Serve

These Chinese Beef Dumplings are delicious served on its own with soy sauce, chili oil, or vinegar for dipping, or as part of a larger dim sum appetizer spread along with other favorites such as:

For more recipes, see our 25 Best Dim Sum Recipes.

Recipe Tips and Tricks

Make homemade dumpling wrappers. Homemade is always best! This dumpling dough recipe makes enough for 60 dumplings and is a great choice for special occasions.
Source the right ingredients. It might be tricky to find Chinese celery or cooking wine in a regular grocery store, but it's worth the effort to source the ingredients listed in the recipe instead of making substitutions.
Get comfy. Find yourself a comfortable spot and watch TV while you prep the dumplings. It makes the time pass quickly, and you won't ache the next day.

Storing and Freezing Instructions

How to Store

Store leftover uncooked dumplings in an airtight container in the fridge for 2 days. If cooked, they can last for 3-4 days.

How to Reheat

Cooked dumplings can be microwaved or steamed in a covered skillet with a splash of water.

How to Freeze

You can freeze uncooked dumplings and cook on another day. To freeze, place the uncooked dumplings on a baking sheet lined with parchment paper and freeze for 1-2 hours until hard. Then, transfer the dumplings into airtight ziploc bags or a freezer-safe container and freeze for up to 3 months.

Frozen dumplings can be cooked directly from frozen following the instructions above. If pan-frying, add an extra ¼ cup of water after the water evaporates and steam for an additional 5 minutes.

FAQ

What is in the beef filling for Chinese beef dumplings?

For the dumpling filling, I like to use a mixture of ground beef with corn, Chinese celery, Chinese cooking wine, egg, soy sauce, and a little sugar, salt and pepper. It's savory, hearty, and comforting with a little tanginess and sweetness to offset all the meaty flavors. It's really a perfect balance.

How do you freeze Chinese dumplings?

The easiest method is to line a sheet pan with parchment paper and arrange the dumplings in a single layer. Freeze for several hours until frozen solid, then transfer to a freezer-safe bag or airtight container. Freeze for up to 3 months!

What's the best way to cook Chinese beef dumplings?

That's a personal preference. You can cook these dumplings by pan-frying, steaming, or boiling, each of which gives the dumpling wrapper a slightly different texture. I'm partial to pan-frying because you get that crispy, crunchy bottom that contrasts the juicy filling. Steaming is great but takes about 20 minutes while boiling only takes 2-3 minutes (once you get the water boiling). Each method has its advantages and disadvantages, and I encourage you to try them all to find your favorite method.

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French Bread Pizza

This quick and easy French Bread Pizza is a game-changer for busy weeknights or casual gatherings. It's loaded with a delicious garlic butter flavor, customizable toppings, and the perfect balance of crispy crust and gooey cheese. Best of all, it's ready in just 20 minutes! Dinner doesn't get much easier or more satisfying than this.

We love meals that come together almost instantly, and of course, anything pizza-related is always a good choice! Pizza is one of those universally loved meals, and this French Bread Pizza takes all the work out of it. No need for dough-making or pizza stones - just grab a loaf of French bread, your favorite sauce, and toppings, and you're good to go. We love how versatile it is! You can go classic with pepperoni and mozzarella, pile on veggies for a healthier twist, or even create a barbecue chicken version. Whether you're feeding picky eaters or adventurous foodies, this recipe is guaranteed to please everyone at the table.

Why You'll Love This French Bread Pizza

Quick and easy to make. French Bread Pizza is the easiest way to get dinner on the table quickly since it starts with a base of store-bought French bread instead of using homemade pizza dough. Just brush on a layer of garlic-butter and pizza sauce, sprinkle some herbs, and add your toppings. They're so good on those stressful, busy weeknights when there's no time to wait (and they're way better than hitting the drive-thru)!
So flavorful. The buttery garlic spread takes a minute to mix together, but it's worth it for the garlic bread flavor that soaks into the hearty French bread. You can taste it in every bite!
Customizable. Every part of this recipe is customizable. Use whole wheat bread instead of a regular loaf of French bread, grab either pizza sauce or marinara sauce from the pantry, and, of course, add any toppings you'd like. It's a great recipe that can be made to suit any preferences.
Family friendly. Even the pickiest eaters tend to rally for pizza. This is one of those no-complaint recipes that the whole crew will love, and the kids can even help make them! Plus, it's just as easy to make one as it is to make a bunch, so you can easily make a separate pizza for each person in the family or cut it into slices to share.

Ingredient Notes

To make this delicious French bread pizza, you will need the following ingredients (full measurements in recipe card below):

French bread - use a full-sized 15 ounce French loaf from the store (or make one from scratch!). See our Homemade No Knead French Baguettes recipe.
butter - use softened butter as the base of the garlic sauce.
olive oil - this will seep into the thicker sections of the bread for extra flavor.
garlic - finely chop a little fresh garlic for a garlic bread flavor. Garlic powder can work in a pinch.
pizza sauce - use your favorite pizza sauce (homemade pizza sauce or storebought sauce) or even marinara sauce.
Italian seasoning - this will give every bite that classic pizza sauce flavor.
mozzarella cheese - mozzarella is perfect for that melted cheese pull.
Parmesan cheese - add a little grated Parmesan for a salty, umami flavor.
toppings - use your favorite pizza toppings, like pepperoni slices, mushrooms, green peppers, olives, etc.
fresh parsley - this is an optional garnish for serving. The green adds a nice color!

You will also need a half sheet baking pan, parchment paper or a silicone mat, a serrated knife, a small mixing bowl, and a spoon.

How to Make the Best French Bread Pizza

Prep. Line a large half sheet baking pan with parchment paper or a silicone baking mat. Slice the French bread in half, lengthwise. Place the bread, cut side up, on the lined baking sheet.
Spread sauce. In a small mixing bowl, add butter, olive oil, and garlic, and stir to combine until smooth. Spread the garlic mixture evenly over the halved bread. Top with pizza sauce. Sprinkle Italian seasoning on top.

Add cheese. Add mozzarella cheese and parmesan cheese on top.
Add toppings. Add your favorite pizza toppings such as pepperoni, mushrooms, green peppers, and/or olives.

Bake. Bake in a 375F preheated oven for 12-15 minutes or until the cheese is melted and bubbly. Turn on the broiler and broil on HI for another 1-2 minutes until the cheese becomes golden brown and the edges of the bread become crispy.
Serve. Sprinkle with basil (if using), slice, and serve.

Recipe Variations

Gluten-free pizza bread. Check your local grocery store for gluten-free French bread.
Barbecue chicken French bread pizza. Just like regular pizza, you can adjust the sauce and toppings however you'd like. Try making a BBQ chicken pizza with homemade BBQ sauce, shredded chicken, sliced red onions, mozzarella, and crumbled blue cheese.
Air fryer French bread pizza. Pop this easy French bread pizza in the air fryer to keep from heating your whole oven. You might not be able to get the golden brown color, but the crust will still have a crunchy bite on the outside, and the cheese will become nice and melty.
Margherita French bread pizza. Lay slices of fresh mozzarella over the thin layer of sauce and garnish with fresh basil after baking. Such a nice, light meal!
Adjust the toppings. There are so many delicious toppings you can add to take your pizza to the next level. Try adding Italian sausage, caramelized onions, red pepper flakes, roasted veggies, or more to take your pizza over the top.

How to Serve

This French bread pizza is delicious served on its own, or paired with some of my favorite sides for a delicious meal you'll want every Friday night:

For more recipes, see our 35 Best Italian Side Dishes.

Recipe Tips and Tricks

Use day-old bread. If the fresh bread is too soft on the inside, it can absorb too much liquid while baking and become soggy. For best results, use day-old bread and consider toasting the sliced loaf in the oven for 10-15 minutes to dry it out just a little bit before adding your toppings.
Slice safely. The best knives for slicing a thick, crusty loaf like this are long serrated knives or carving knives. These will keep you from crushing the bread as you cut it and help it cut much more smoothly. Always remember to slice away from yourself as well.
Work ahead. Simplify your pizza night tradition by gathering your ingredients ahead of time. You can even make the garlic butter in the morning and refrigerate it during the day. Take it out when you preheat the oven to let it soften up. It'll be so much easier to have everything you need on hand!

Storing and Freezing Instructions

How to Store

Store leftover pizza in an airtight container in the fridge for 2-3 days.

How to Reheat

To warm your leftovers, it's best to bake them in the oven or air fryer to remelt the cheese and warm the bread all the way through. Try baking the slices at 350 degrees F for 5-10 minutes.

How to Freeze

You can actually freeze French bread pizza at home to make later! You'll want to fully assemble the pizzas, then freeze them for several hours on a baking tray until they are solid. Wrap each one in foil or plastic wrap, then tuck the frozen French bread pizzas into a freezer-safe bag. You can bake the frozen pizzas directly in the oven, but you might want to bump the heat up to 400 or 425 degrees F to cut through the chill.

FAQ

Why is my French bread pizza soggy?

If your pizza turned out soggy, it's possible that your bread was too soft. The liquid from the sauce can wick down into the bread and give it a soggy, spongy texture. This can also happen if you use a watery pasta sauce instead of a thicker pizza sauce. To prevent this, consider toasting the bread halves in the oven for 10-15 minutes at 350 F to dry it out a little bit before adding the sauce and toppings.

Can you use spaghetti sauce for pizza?

Absolutely! Although it's not exactly traditional, marinara sauce or spaghetti sauce are great substitutes in a pinch. You can also make homemade pizza sauce with just a few pantry staples, so you might be able to make the sauce yourself!

How do you make French bread pizza more flavorful?

If your last batch of French bread pizza was lackluster, this most likely happened due to either a lack of seasoning or biting through a big, dry piece of bread. French bread is pretty thick, and if you don't add something to soak into the bread, it can become a little dry.

That's why this homemade French bread pizza recipe calls for adding a layer of garlic butter. As it bakes, those flavors melt into the bread to make sure every bite is full of flavor They actually end up tasting like garlic bread pizzas! You can also try adding a little sprinkle of salt on top to make sure the flavors of your toppings really pop.

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Ricotta Pancakes

Ricotta Pancakes have dreamy, fluffy texture on the inside with perfectly crispy edges on the outside. The secret? Fresh ricotta is what takes traditional pancakes to the next level, making them ultra soft and tender. Plus, they are ready in just 15 minutes, making them ideal for a laid-back Saturday morning or as a little extra indulgence on a special occasion. Serve ricotta pancakes with just a drizzle of maple syrup and some butter or topped with heaps of fresh fruit and whipped cream.

We love to make a big weekend breakfast around here and are often trying different pancakes, waffles, and more, just to see what the family thinks. These pancakes with ricotta always get more mmms and yums, which I credit to the ricotta itself. That extra fat adds so much moisture, making the pancakes soft and tender while also adding a subtle creaminess. It's honestly shocking just how much this tiny change can make. Decorate them in all your favorite toppings, serve them with some bacon and eggs, and enjoy a cozy weekend brunch with the whole family!

Why You'll Love These Ricotta Pancakes

Ready in 15 minutes. There's no need to spend hours in your kitchen to make a delicious, family-friendly breakfast. This ricotta pancake recipe is ready in a mere 15 minutes and delivers and amazing texture - soft, tender, and irresistibly fluffy - so you can easily throw them together even while still feeling groggy from sleep.
Easy to throw together. Most of the ingredients in these ricotta pancakes are simple pantry staples like flour, sugar, butter, and salt. The most decadent or expensive ingredient is easily the ricotta cheese, but it is so worth the extra couple of bucks!
Dress up or down. The flavor of the pancakes is so lovely on its own or with a drizzle of maple syrup, but you can really go wild with them. Add chocolate chips, fresh fruit, orange zest, warm spices, and more. Plus, that's just the fillings! You can go wild with toppings, too.

Ingredient Notes

To make these delicious Ricotta Pancakes, you will need the following ingredients (full measurements in recipe card below):

all purpose flour - scooped and leveled for even measuring.
granulated sugar - adjust this to your preference. They can be served without any sugar or make them nice and sweet.
baking powder - to raise the pancake batter and make it nice and fluffy.
salt
eggs
full rat ricotta cheese - the extra fat will add a rich creaminess that makes these pancakes quite tender and decadent.
whole milk - to thin out the pancake batter and add extra tenderness.
melted butter - unsalted butter is best.
vanilla extract
butter and real maple syrup - for topping

You will also need measuring cups and spoons, mixing bowls, and a frying pan or griddle.

How to Make the Best Ricotta Pancakes

Combine dry ingredients. In a large mixing bowl, sift together the flour, baking powder, sugar and salt.

Combine wet ingredients. In another mixing bowl, whisk together the eggs, ricotta, milk, melted butter, and vanilla until combined.

Add wet to dry. Add the wet ingredients to the dry ingredients and whisk until just combined (will be lumpy). Do not over mix.

Heat. Lightly grease a large frying pan or griddle with butter. Heat over medium heat and add pancake batter using a ⅓ measuring cup. Pour as many as fit in your pan or griddle.
Cook. Cook for 2-2 minutes until small bubbles have began to form on the surface and the edges firm up. Flip the pancake over and cook for another 1-2 minutes until the other side is also golden brown and cooked through.

Repeat. Repeat until batter is used up.
Serve. Serve warm with your favorite toppings such as pats of butter on top and a drizzle of maple syrup, or fresh fruit and whipped cream.

Recipe Variations

Play with add-ins. Pancakes are one of the most versatile foods out there! They can be serve with a range of different flavors. I like to keep it simple and add lemon zest and a little lemon extract for refreshing lemon ricotta pancakes, or you can sprinkle dark chocolate chips, sliced strawberries, fresh blueberries, and more.
Try cake flour. If you have a box of cake flour on hand, feel free to use it! Cake flour is lower in protein and makes the most amazing pancakes, cakes, cupcakes, and more. Although it's totally optional, this is a nice way to use some up if you have it around.
Go savory. Skip the sugar in the batter, and add fresh chives, shredded cheddar cheese, and a little garlic powder. Delicious with eggs!
Adjust the consistency. Feel free to add more milk for the thickest, fluffiest pancakes or less for thinner ones.

How to Serve

These Ricotta Pancakes are delicious served on its own, or paired with other breakfast and brunch recipes as part of larger spread. Some of our favorite dishes to pair with these fluffy pancakes are:

For more recipes, see our 50 Best Breakfast Ideas.

Recipe Tips and Tricks

Use full fat ricotta. I know it's tempting to buy the low fat or fat free stuff, but fat equals flavor! It will also help make your pancakes extra soft and tender.
Don't add too much flour. It's very easy to accidentally add too much flour to pancake batter, especially if you scoop into your flour container with the measuring cup. This compresses the flour and causes you to add more than necessary, which makes your pancakes dry and heavy. It's best to scoop the flour into the measuring cup with a spoon, then level it flat.
Preheat properly. A properly preheated griddle is key to making the perfect pancake. It helps to spray the griddle or skillet for the first pancake, but you'll get that classic golden brown color once the griddle fully preheats and the oil cooks off!

Storing and Freezing Instructions

How to Store

Leftover pancakes can be stored in an airtight container in the fridge for 3-4 days. They will start to stick together, so it can be helpful to place a thin piece of wax paper or parchment between each one.

How to Reheat

You can heat pancakes for 30 seconds to 1 minute on a microwave-safe plate, but the best method is to bake them in a countertop oven (or air fryer) or warm them in a skillet. This keeps them from becoming chewy on the outside and soggy in the middle, and gives them a fresh-from-the-griddle flavor.

How to Freeze

Just like regular pancakes, ricotta pancakes freeze really well! Just arrange them in a single layer on a baking sheet lined with parchment paper and freeze solid. Place a piece of parchment paper between each one, then transfer to a freeze-safe bag.

FAQ

Can you make ricotta pancakes with cottage cheese?

Ricotta and cottage cheese are quite similar and are often substituted in lasagna and other recipes. Technically, you can use small curd cottage cheese in these pancakes, but the larger curds won't integrate into the batter as well. This will result in little pieces of melting cheese curds throughout your pancakes...not ideal. If you want to use cottage cheese, try blending until smooth and creamy to break down the curds. Then whisk it in like normal.

Can you substitute sour cream for ricotta in pancakes?

If you somehow run out of ricotta, sour cream is perhaps the best substitute. It has a thick consistency, sufficient fat, and a nice tanginess that mimics the effect you get from ricotta. It's not a perfect swap, but it's pretty good!

Do ricotta pancakes taste cheesy?

Nope! The ricotta blends into the pancake batter and adds a creamy richness, similar to sour cream. There's no cheesy flavor whatsoever!

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Gingerbread Cupcakes

Homemade Gingerbread Cupcakes are packed with the cozy flavors of molasses, brown sugar, and warm spices like cinnamon, ginger, and cloves. Their tender, fluffy texture is perfectly complemented by a luscious cream cheese frosting that adds a tangy, sweet finish. These cupcakes are the ultimate festive treat, ideal for Christmas parties, holiday gatherings, or simply enjoying with a mug of hot cocoa by the fire.

Gingerbread is one of my favorite holiday flavors - it's comforting, nostalgic, and so versatile! From classic Gingerbread Cookies to Gingerbread Sheet Cake, it always feels like a warm hug in dessert form. These gingerbread cupcakes are a standout for so many reasons: they're incredibly soft, filled with holiday spices, and topped with a frosting that's impossible to resist. Despite their bakery-worthy flavor, they're surprisingly simple to make and can be ready in under an hour, making them perfect for last-minute holiday baking!

Why You'll Love These Gingerbread Cupcakes

Festive holiday flavor. These gingerbread cupcakes are perfectly spiced with cinnamon, ginger, and cloves, and they have a rich molasses flavor that feels like the holidays in every bite. Topped with a creamy, tangy cream cheese frosting, they strike the ideal balance of sweetness and spice. They're indulgent yet comforting - just what you want in a holiday dessert.
Easy to make. Don't be intimidated by their festive appearance, this recipe is super simple! Mixing the wet and dry ingredients separately ensures a light, fluffy texture, while the cream cheese frosting comes together with just a few easy steps. It's a foolproof recipe that even beginner bakers can master.
Quick and convenient. One of the best things about these gingerbread cupcakes is how fast they are to make. With no chilling or complicated steps required, you can whip up a batch in under an hour. They're perfect for last-minute holiday gatherings, cozy nights in, or as a sweet addition to any Christmas dessert spread!

Ingredient Notes

To make these delicious Pumpkin Cupcakes, you will need the following ingredients (full measurements in recipe card below):

fancy molasses - this is essential to get that classic, rich gingerbread flavor.
hot water - helps dilute the molasses for smoother incorporation into the batter.
all purpose flour - this is the perfect base for cupcakes. Always scoop and level to avoid adding too much flour.
baking powder - this will give the gingerbread cake batter a nice, fluffy texture.
spices - I like to use a mixture of ground cinnamon, ginger, allspice, and cloves for that classic gingerbread flavor. You also need a little salt to bring out the flavor.
eggs - use room temperature eggs to bind the batter together and get a lovely rise.
brown sugar - dark brown sugar adds a deep, caramel-like sweetness that pairs perfectly with the spices.
vanilla extract - adds flavor to both the cupcakes and frosting.
vegetable oil - this is the secret to really moist and tender cupcakes with lots of flavor.
sour cream - the added moisture in the sour cream gives the cake a very moist texture and it balances the sugar and spices.
cream cheese - let the cream cheese come to room temperature for easy whipping.
butter - adds richness and creaminess to the frosting
confectioners' sugar - powdered sugar will sweeten the frosting and make it pipeable. Feel free to adjust to taste.
gingerbread men sprinkles - these are entirely optional but adds a festive, eye-catching touch to the frosted cupcakes.

Baking Tools

You will also need the following baking tools and equipment:

measuring cups and spoons (or a kitchen scale)
12-cup muffin pan
cupcake liners
mixing bowls
whisk
stand mixer
wire rack
piping bag
Wilton 1M tip

How to Make the Best Gingerbread Cupcakes

First, make the gingerbread cupcakes.

Prep molasses. In a small mixing bowl, whisk together the molasses and hot water until well-combined. Set aside.
Combine dry ingredients. In a medium mixing bowl, add the flour, baking powder, salt, cinnamon, ginger, allspice, and cloves, then whisk together to combine.

Combine wet ingredients. In a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), add eggs, brown sugar, and vanilla. Beat on high for around 5 minutes. The mixture should look thick, fluffy, and be tripled in volume.
Add oil. Scrape down the sides of the bowl and then slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.

Alternate adding ingredients to wet ingredients. On low speed, add the dry mixture to the stand mixer in 3 additions, alternating with the sour cream and water-molasses mixture. Beat only until the batter becomes smooth.

Divide batter. Line a 12-tin muffin pan with cupcake liners. Divide the batter into the 12 cupcake liners. You can use a cookie scoop to easily add the batter to the liners.
Bake. Bake in a 350°F preheated oven for 18-20 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting.

Then, make the cream cheese frosting.

Whip. In a stand mixer fitted with the whip attachment, beat together the cream cheese and butter at medium-high speed for about 2 minutes, or until fluffy. (You can also beat in a mixing bowl with a hand mixer)
Add sugar. Scrape the sides of the bowl, then gradually add in confectioners' sugar in small additions, beating on low between each addition and scraping at the sides.

Add vanilla. Add vanilla and salt. Turn stand mixer to high speed and beat for 2-3 minutes.
Pipe. Transfer the frosting into a large piping bag fitted with a Wilton 1M tip. Carefully pipe the frosting in a classic swirl pattern onto each cupcake. Start in the center and move in a circular pattern closer to the edges, then move up and back towards the center.
Add sprinkles. Top each cupcake with gingerbread men sprinkles and serve.

Recipe Variations

Switch up the frosting. Not a fan of cream cheese frosting? These gingerbread cupcakes are equally delightful with a classic buttercream or a silky caramel frosting for added holiday decadence. For a bold twist, try a spiced whipped cream topping to keep things light and airy.
Add a surprise filling. Take these cupcakes to the next level by coring the center and adding a dollop of spiced apple compote, caramel sauce, or even a rich chocolate ganache before frosting. Each bite will be a delicious surprise!
Decorate with flair. Sprinkle crushed gingersnaps, festive holiday sprinkles, or even drizzle them with a little melted white chocolate to give your cupcakes an extra festive look.
Make them mini. Looking for bite-sized treats? Bake the batter in a mini muffin tin for 10-12 minutes to create adorable gingerbread cupcake bites that are perfect for parties or dessert platters.

How to Serve

These Gingerbread Cupcakes are delicious served on their own as a sweet treat after dinner or at parties. It is also great paired with other classic winter treats are part of a larger dessert spread, including:

For more recipes, see our 30 Best Christmas Dessert Recipes.

Recipe Tips and Tricks

Measure molasses carefully. Molasses is the star of gingerbread cupcakes, but a little goes a long way. Use a measuring cup sprayed with cooking oil to easily pour it out without the sticky mess.
Bring ingredients to room temperature. For a smooth batter and evenly risen cupcakes, ensure your eggs, sour cream, and cream cheese are at room temperature before mixing. Cold ingredients can cause the batter to curdle or mix unevenly.
Whip frosting thoroughly. Cream cheese frosting should be whipped until light and fluffy. Start by creaming the butter and cream cheese until smooth, then gradually add the powdered sugar to avoid lumps. Take your time for a velvety texture!
Don't overmix the batter. Once you combine the wet and dry ingredients, mix just until no streaks of flour remain. Overmixing can lead to dense cupcakes instead of the light, tender texture you want.
Use fresh spices. Spices like ginger, cinnamon, and cloves lose potency over time. For the boldest, richest flavor, use freshly opened spices when making your gingerbread cupcakes.

Storing and Freezing Instructions

How to Store

Keep leftover unfrosted cupcakes in an airtight container at room temperature for 2-3 days. For frosted cupcakes, store them in the refrigerator for 5-6 days. To enjoy their best flavor and texture, let the frosted cupcakes sit at room temperature for a while before serving.

How to Freeze

For the best results, I recommend freezing the cupcakes unfrosted and storing the frosting separately. However, you can also freeze them fully decorated if needed. Place the cupcakes in a freezer-safe container and store them for up to 2-3 months. When ready to enjoy, let the cupcakes thaw in the refrigerator and bring them to room temperature before serving for the best flavor and texture.

FAQ

What's the best frosting for gingerbread cupcakes?

Cream cheese frosting is a classic pairing for gingerbread cupcakes, as its tanginess complements the warm spices and rich molasses perfectly. For a unique twist, try a brown butter cream cheese frosting - it adds a nutty depth that elevates the cozy gingerbread flavors. Other great options include cinnamon buttercream, a smooth caramel frosting, or even a dollop of whipped cream for a lighter finish.

Can you make gingerbread cupcakes without molasses?

Molasses is essential for the traditional gingerbread flavor, but if you don't have any on hand, you can substitute dark corn syrup or a mixture of honey and dark brown sugar. Keep in mind that these alternatives will slightly alter the flavor, making it less rich and robust.

How do you keep gingerbread cupcakes moist?

The key to moist gingerbread cupcakes lies in the ingredients and mixing technique. Using vegetable oil instead of butter ensures a tender crumb, while sour cream adds extra moisture and richness. Be sure not to overmix the batter - stir just until the ingredients are combined. Lastly, avoid overbaking, as even a few extra minutes can dry out the cupcakes.

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Winter Pomegranate Salad

Festive Winter Pomegranate Salad is studded with sweet pomegranate seeds, apples, oranges, and feta, all tossed in a homemade balsamic vinaigrette. It is the jewel of any holiday table! This winter salad requires a few pantry staples and is ready in literally just 10 minutes (or less if you are quick at chopping veggies!). It's the perfect side dish for any gathering.

The second the temperature drops, many of us lean on rich, hearty meals, like soups, casseroles, and roasts, often relying on starchy veggies for sustenance. But really, winter offers some of the brightest, most refreshing flavors, like hearty greens, tart apples, all types of citrus, ruby-red pomegranates, and more. This colorful salad celebrates all of that wintry abundance and adds a lovely pop of freshness. The beautiful colors make it extra special for Christmas dinner, but it's a welcome addition any night of the week!

Why You'll Love This Winter Pomegranate Salad

Ready in 10 minutes. This may be the best thing about this beautiful salad. What else can you make that only takes less than 10 minutes that tastes and looks this good? Whether you need a last minute salad for a holiday event or just want to add more greens to winter meals, this is the perfect choice.
Packed with flavor. This pomegranate salad features the perfect balance between sweet and tangy flavors. From the sweet fruits, to the nutty walnuts, to the sharp, tangy flavor of feta and the vinaigrette - it all works!
Festive side dish. Winter is notoriously dark and dreary, so why not add some color and whimsy to your meals? This is such a simple way to serve up extra fruits and veggies during an indulgent time of the year, and the bright colors and bold flavors will make you want to eat it every week.
Easy vegetarian option. If you're hosting a gathering and need dishes that meet a variety of dietary preferences, this is a great option. It is naturally vegetarian with crowd-pleasing flavors everyone will love!

Ingredient Notes

To make this delicious Winter Pomegranate Salad, you will need the following ingredients (full measurements in recipe card below):

salad greens - or your favorite type of mixed greens. Spring mix greens are tender, mild, and inexpensive, making them a great base.
baby spinach - for extra texture and color. Baby kale, baby arugula, or sliced radicchio or escarole would be a great alternative.
apples - look for firm, crisp apples, like Pink Lady, Honeycrisp, or Cosmic Crisp.
mandarin oranges - these can be fresh oranges that you peel or use mandarin oranges packed in water and strain off the liquid.
pomegranate seeds - you can either clean a whole pomegranate yourself or get a container of pomegranate arils from the produce section at your local grocery store.
walnuts - ideally toasted to bring out their flavor. Pecans, sunflower seeds, or pumpkin seeds work nicely, as well.
feta cheese - or substitute with crumbled goat cheese. Blue cheese would taste great as well, but is more hit-or-miss when you're serving a crowd.
extra virgin olive oil
balsamic vinegar - or for a milder flavor, substitute with lemon juice. Either option works well.
Dijon mustard - this is optional, but it helps emulsify the vinaigrette and make it nice and creamy.
salt + pepper

You will also need measuring cups and spoons, small mixing bowl, and large serving bowl.

How to Make the Best Winter Pomegranate Salad

Combine. In a large serving bowl, arrange salad mix, baby spinach, apple slices, mandarin slices, pomegranate, walnuts, and feta cheese.

Prepare dressing. In a small mixing bowl, whisk together olive oil, balsamic vinegar, dijon mustard, salt, and pepper until smooth.

Toss and serve. Pour the dressing on the salad and toss to combine. Serve immediately

Recipe Variations

Use kale. This salad would make a gorgeous winter kale salad, but I recommend either massaging the thin strips of kale first to make them tender. So nice for meal prep!
Add more produce. You don't need to add too much, but if you have leftover roasted veggies, like squash or sweet potatoes, they'd go really nicely with the fruity flavors. It'd also be lovely with some thinly sliced red cabbage, fresh fennel, avocado, or red onion.
Sweeten the dressing. Since the fruits are so sweet, I typically don't add any sweetness to the salad dressing, but you can certainly add a little honey or maple syrup to taste.
Add protein. For the meat eaters, consider offering grilled chicken breast or crumbled bacon as extra toppings.

How to Serve

This Winter Pomegranate Salad is delicious served on its own for lunch, or paired with some of my favorite entrees. It is especially good for Christmas dinner paired with a main course such as:

For more recipes, see our 25 Best Christmas Mains and Entrees.

Recipe Tips and Tricks

Dress right before serving. Unlike kale or hearty winter greens, this recipe uses delicate leafy greens that will wilt after they sit in the dressing. For the best flavor, dress immediately before serving.
Make extra. Honestly, most of us could tolerate an extra plate of salad (or two) during this time of year. If you make an extra batch and leave it in the fridge, you can either portion it out for meal planning or enjoy a refreshing side salad with your leftover holiday entrees.
Toss or serve separately. If your guests have particular dietary constraints, consider serving any allergens on the side, like the nuts or cheese. Bonus - serving the feta on the side will make the salad vegan, as well.

Storing Instructions

This simple winter salad should be stored undressed, with the extra salad dressing in a mason jar on the side. It will keep in an airtight container in the fridge for 2-3 days.

FAQ

What fruits are in season in the winter?

The answer depends on where you live, but there are quite a few fruits that are either in season or fresh from storage during this time of year. Apples and pears are wonderful options as well as all types of citrus (lemon, lime, orange, blood orange, mandarins, etc.), pomegranates, persimmons, avocados, and more. Fortunately, most of these ingredients pair well together and would be right at home in this salad.

What type of dressing is best for a winter pomegranate salad?

I recommend using a vinaigrette as it will have enough acidity to balance the sweetness of the fruits. Keep it simple with balsamic vinaigrette or make a bright lemony vinaigrette for an extra pop of brightness. Apple cider vinegar or red wine vinegar work, too. You can use store-bought dressing in a pinch, but I promise, it's easier, cheaper, and more flavorful to make it yourself at home!

How long can you make salad ahead of time?

If you want to prep the salad the day before or use it for meal prep, it can help to coat the apple pieces in lemon juice to keep them from browning. Store the greens and all the toppings in an airtight container in the fridge and either refrigerate the dressing or make it right before serving. The greens and toppings will stay fresh for about 2-3 days, but really, this delicious winter salad is so simple, you can easily throw it together right before your holiday dinner.

More Winter Salad Recipes

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Vegetarian Lasagna Soup

This hearty Vegetarian Lasagna Soup has all the flavor of traditional lasagna but in soup form - and without any meat! It's packed with bold flavors, nourishing ingredients, and fiber to keep you full for hours. Plus, it's ready in only 30 minutes! There's no better way to warm up on a cold night.

Lasagna is like a math equation that just works. Pasta + sauce + your favorite fillings = dinner perfection. I have a bunch of lasagna recipes to prove it and really, it doesn't even have to be in casserole form! We absolutely love this deconstructed lasagna soup, which ditches the Italian sausage and meat (like in our Classic Lasagna Soup) and uses extra veggies and tender cannellini beans to fill you up. Best of all, absolutely everyone loves it, including picky kids and staunch meat lovers. It's a crowd-pleaser for the whole family!

Why You'll Love This Vegetarian Lasagna Soup

Ready in just 40 minutes. This recipe starts by extracting deep flavor from the aromatic veggies, then simmering the broth and tomatoes for a rich, tomato-forward soup base. Then, add the beans and broken pasta noodles and let them soften. Finally, top with dollops of the triple cheese mixture for that creamy, melt-in-your-mouth flavor that's essential to any type of lasagna. So good!
Rich and creamy. There are other vegetable lasagna soup recipes out there, but not all of them replicate the molten cheese moment we all look forward to. Instead, you essentially get a tomato-y noodle soup, which is delicious, but it doesn't give you those lasagna vibes. The mixture of ricotta, mozzarella, and parmesan cheese adds so much flavor and you'll want to spoon a little bit into every bite!
Feeds a crew. If you have a large family, one pot of this soup makes enough for 6-8 servings, or you can make it on the weekend for the most delicious leftovers all week! It's cozy, comforting, and delicious, all in one bowl!

Ingredient Notes

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

olive oil - to sauté the aromatics and bring out their flavors.
aromatics - start with diced onion, minced garlic, and carrots for a flavorful, filling broth.
tomato paste + diced tomatoes - this adds a rich, umami note that makes the broth even more satisfying.
vegetable broth
seasonings - season to taste with salt and black pepper and add Italian seasoning blend for lots of herby goodness.
lasagna noodles - broken into small pieces. Gluten-free noodles work, too!
canned white beans - it's best to rinse and drain them first. You can substitute other types of beans, but navy or cannellini beans have the best texture and a mild, creamy flavor.
ricotta cheese - this will be mixed with the other cheeses for a cheesy garnish. I recommend full fat ricotta, whenever possible.
mozzarella cheese
parmesan cheese - freshly grated and be sure to use the real deal. The powdered parmesan in a tube won't melt the same.
parsley - finely chopped for flavor and as a garnish. Fresh basil is nice, too, but is harder to find during the winter months.

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

How to Make the Best Vegetarian Lasagna Soup

Sauté aromatics. Heat oil in a large pot or Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic and carrot. Saute until fragrant, about 1-2 minutes.

Add soup base. Add tomato paste, diced tomatoes, vegetable broth. Stir well until smooth and bring it to a boil. Season with salt, pepper and Italian seasoning.
Add lasagna noodles and cook. Add broken lasagna noodles and white beans. Reduce heat to medium low and cook until the noodles are al dente, about 10-12 minutes. Stir occasionally to prevent noodles and beans from sticking to the bottom of the pot.

Combine cheese. In a medium mixing bowl, stir together 3 cheeses and parsley.

Serve. Serve immediately with a dollop of the cheese mixture on top. Sprinkle extra chopped parsley on top, if desired.

Recipe Variations

Add more fresh veggies. This recipe is a super simple way to sneak in some extra greens! Add either fresh baby spinach or frozen spinach, shredded zucchini, finely chopped mushrooms, or whichever veggies you want to finish up. They'll take on the flavor of the rich tomato broth, so it won't feel like you're eating a bowl full of veggies.
Use different noodles. Of course, it isn't really lasagna soup without lasagna noodles, but you can use any type of pasta you prefer! I like to use pasta with a frilly texture, similar to the wavy edge of the lasagna sheets.
Ditch the dairy. Since this version has that creamy ricotta mixture you dollop on top, it isn't exactly dairy-free. You can either skip that garnish or use vegan cheese for a similar flavor.
Add "meat." If you mix the texture of meat in this vegetarian lasagna soup recipe, try browning a plant-based ground beef or vegan sausage.

How to Serve

This Vegetarian Lasagna Soup is delicious served on its own, or paired with some of my favorite soup sides including:

For more recipes, see our 25 Side Dishes for Soup.

Recipe Tips and Tricks

Season as you go. To build a really rich, flavorful soup, you'll want to taste the broth throughout the cooking process. As needed, add a little bit more salt. This will season the individual ingredients to really bring the soup together.
Don't overcook. Once you turn off the hot soup, the noodles will continue to cook and soften from the heat of the broth. For the best texture, turn down the heat part way through the cooking time and remove from the heat as soon as the noodles are al dente. The faster they cool down, the more they will keep their texture.
Sneak a splash of umami. To give your broth a really rich, simmered-all-day flavor, feel free to add a little splash of soy sauce or vegan Worcestershire sauce. Either option will add a hearty, savory note that makes the soup even more satisfying.

Storing and Freezing Instructions

How to Store

The best way to store leftover lasagna soup is to let it cool to room temperature, then transfer it to an airtight container and refrigerate for 3-4 days. Store the leftover ricotta mixture on the side, not on the soup as it will melt into the broth after reheating. It can help to portion out the leftovers into individual servings to make it easier to reheat however much you need at a time.

How to Reheat

Microwave the leftovers for several minutes or, better yet, warm them in a small saucepan over medium heat until steaming hot. Top with the leftover cheese mixture and serve.

FAQ

Can you freeze vegetarian lasagna soup?

In general, I do not recommend freezing noodle soups. You can, but the noodles become really soft and almost soggy after freezing, thawing, and reheating. If you know you want to freeze this soup, consider making it without the pasta and then adding cooking those in the broth while reheating.

What type of noodles are best for lasagna soup?

I like to use actual lasagna noodles, which I break into pieces, but you can truly use any pasta shape. Since lasagna noodles generally have that wavy, crinkly texture, look for noodles with a similar design to keep that texture.

Can I make this soup in a slow cooker or an instant pot?

Yes! A digital pressure cooker is ideal since you can sauté the veggies in the same pot and actually cook everything using the sauté feature. For the slow cooker, you'll want to cook the veggies on the stove first, and then add everything (except the lasagna noodles to the pot). Let the mixture slow cook for 2-3 hours on high then add the dried pasta and let it cook for an additional 30-45 minutes or until tender. Serve with the ricotta cheese topping and enjoy!

More Soup Recipes with Pasta

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What Recipes to Cook in December

Are you wondering what to cook in December? Browse our collection of 50 best December recipes to cook for breakfast, lunch, dinner, and dessert!

December is here, and we're diving headfirst into the magic of the holiday season. Frosty mornings, twinkling lights, and evenings spent by the fire set the perfect mood for this festive month. From comforting holiday meals to indulgent treats, December is all about celebrating and togetherness. Our latest collection of seasonal recipes captures the spirit of the season - the richer and cozier, the better! This roundup of the 50 best recipes to cook in December features festive breakfasts, hearty soups and stews, warm and satisfying dinners, savory holiday appetizers, and decadent, spice-filled desserts to sweeten every occasion.

What is in Season in December

December is a month when winter produce takes center stage. Below, you'll find a list of some of our favorite fruits and vegetables that you'll see popping up at grocery stores and farmers' markets in the cooler season. Click on the links to discover delicious recipes featuring each ingredient!

Fruits	Vegetables
Apples Clementine Cranberries Kiwi Lemon Mandarins Oranges Pears Persimmons Pomegranate Tangerines	Broccoli Brussels Sprouts Butternut Squash Cabbage Cauliflower Chestnuts Kale Leeks Parsnip Potatoes Pumpkin Sweet Potatoes Turnips Winter Squash

Holidays in December

December is filled with holiday cheer, with Christmas and New Year's taking center stage. Over the years, we've shared hundreds of festive recipes, so you'll have everything you need to make this season truly delicious!

Christmas. Mid-month, the excitement builds for Christmas! Check out our Christmas recipe collections, including holiday dinners (see our 25 Best Christmas Mains and Entrees, 30 Best Christmas Appetizers, and 50 Best Christmas Side Dishes), festive desserts (see our 30 Best Christmas Dessert Recipes and 30 Best Christmas Cookies) and Breakfast and Brunch Recipes for Christmas morning.
New Year's Eve. We wrap up December and welcome the new year with sparkling celebrations and party-worthy recipes. Explore our roundups of 40 New Year's Eve Appetizers, 40 New Year's Eve Dinner Ideas, and 30 New Year's Eve Desserts to ring in the new year in style!

Christmas Guides

Christmas Recipes

Let's be real, Christmas dinner is all about the food. We have got you covered for every recipe that you need from appetizers and side dishes, to main entrees and desserts, and more!

December Breakfast Recipes

Egg and Potato Breakfast Casserole is an easy vegetarian breakfast bake loaded with veggies. It is completely customizable and can be made ahead of time. | aheadofthyme.com

This pull-apart star bread is a beautiful, buttery, sugary, and delicious holiday bread that tastes as good as it looks and is actually easy to make. | aheadofthyme.com

Egg and Potato Breakfast Casserole. Egg and Potato Breakfast Casserole is an easy vegetarian breakfast bake loaded with veggies. It is completely customizable and can be made ahead of time.
Star Bread. This pull-apart star bread is a beautiful, buttery, sugary, and delicious holiday bread that tastes as good as it looks and is actually easy to make.
Gingerbread Cinnamon Rolls. Gingerbread Cinnamon Rolls are made with a rich gingerbread filling and topped with cream cheese frosting. A must-have during the holiday season!
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.
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.
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.
Cranberry Bliss Bars. Skip the trip to Starbucks and make homemade Cranberry Bliss Bars instead with a blondie base with dried cranberries and topped with cream cheese frosting.
Gingerbread Pancakes. Soft and fluffy gingerbread pancakes are festive and loaded with holiday spices for the perfect breakfast on a winter morning or Christmas Day.
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 Raisin Challah Bread. 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.

December Lunch Recipes

This fresh and festive Christmas Salad is made with delicious winter fruits and has a gorgeous wreath-like appearance. It’s earthy, sweet, nutty, and tangy. | aheadofthyme.com

This homemade Creamy Wild Rice Soup is a simple recipe made with mushrooms, nutty wild rice, and yellow potatoes to offer a variety of textures and flavors. | aheadofthyme.com

Christmas Salad. This fresh and festive Christmas Salad is made with delicious winter fruits and has a gorgeous wreath-like appearance. It's earthy, sweet, nutty, and tangy.
Creamy Wild Rice Soup. This homemade Creamy Wild Rice Soup is a simple recipe made with mushrooms, nutty wild rice, and yellow potatoes to offer a variety of textures and flavors.
Twice Baked Potatoes. Twice Baked Potatoes are the perfect side dish or appetizer with tender baked potato boats, gooey, cheesy filling, and classic baked potato toppings.
One Pot Chili Mac and Cheese. This Chili Mac and Cheese recipe combines two of the best classic comfort dishes using one pot only in just 30 minutes. A family-friendly weeknight dinner.
Lentil Stew. Lentil Stew is a hearty and filling vegan meal loaded with vegetables like carrots and potatoes. This well seasoned vegetarian stew is ready in 45 minutes.
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.
Ravioli Soup. This simple Ravioli Soup is a quick, cozy meal with plump pillows of ravioli simmered in a hearty homemade tomato soup. Ready in just 20 minutes!
Baked Sweet Potato. Baked Sweet Potato takes almost no effort to make (in the oven or grill) and always taste amazing. They're soft and tender, naturally sweet, and delicious!
Homemade Potato and Cheese Perogies. Homemade Potato and Cheese Perogies are comforting, delicious, and satisfying. These cheddar pierogi from scratch as easier to make than you think!
Pot Roast Soup. This easy Pot Roast Soup is made in 30 minutes with leftover beef and veggies simmered in broth. It's hearty, flavorful, and nourishing comfort food.

December Dinner Recipes

Vegetarian Pot Pie is truly the ultimate comfort food. The creamy filling is loaded with tender veggies, all wrapped in a buttery, flaky puff pastry crust. | aheadofthyme.com

Homemade Butternut Squash Ravioli is a vegetarian dinner filled with roasted butternut squash and served with a nutty brown butter sauce with crispy sage. | aheadofthyme.com

Chicken Pot Pie. 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.
Butternut Squash Ravioli. Homemade Butternut Squash Ravioli is a vegetarian dinner filled with roasted butternut squash and served with a nutty brown butter sauce with crispy sage.
Creamy White Chicken Lasagna. Creamy white chicken and spinach lasagna with tender shredded chicken is the most comforting creamiest cheesiest white lasagna. Easy to make ahead & freeze.
Coconut Curry Beef Stew. Warm and cozy, easy one pot coconut curry beef stew is hearty yet creamy, packed with tender beef chunks, potatoes and carrots, and creamy coconut milk.
Chicken a la King. Chicken a la King is rich, creamy, and hearty comfort food. This 30-minute dinner recipe contains chicken and veggies in a cream sauce made from scratch.
Ground Beef Meat Pie. Ground beef meat pie with a flaky puff pastry double crust pie is filled with ground beef cooked with vegetables and seasonings. The ultimate comfort food.
Spinach and Ricotta Pasta Bake. Spinach and Ricotta Pasta Bake is the ultimate cozy comfort meal, packed with creamy ricotta and tender spinach, tossed in marinara, and baked until bubbly.
Pineapple Glazed Ham Slices. Sweet and savoury pineapple glazed ham slices are perfect for a holiday dinner. With a caramelized glaze, this ham is dressed to impress.
Roast Stuffed Chicken. Roast Stuffed Chicken is easy to make and has everything you need for a meal in one pan. Serve it for a special occasion or weekly for Sunday roast dinner.
Ghormeh Sabzi (Persian Herb Stew). 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.

December Appetizers and Snacks

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

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

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.
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.
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.
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.
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!
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.
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.
Air Fryer Short Ribs. Air fryer short ribs are crispy, flavorful, and delicious. The easy marinade ensures they're tender and juicy inside, while the air fryer makes them crispy.
Cheesy Garlic Bread. Cheesy Garlic Bread is toasty and crispy on the outside, tender and soft inside with a garlic butter and melty cheese on top. Make in under 20 minutes!
Cheese Fondue. This Swiss Cheese Fondue with warm, melty cheese is a classic. Serve it as a quick and easy appetizer or dinner with bread, potatoes, and more.
Gingerbread Granola. Quick and easy gingerbread granola with nuts, cranberries and warm winter spices is vegan, gluten-free, and refined sugar-free. The best Christmas snack.

December Desserts

Our Christmas Cookie Platter this year, filled with festive treats and holiday cheer, with the best mix of colors, shapes, and flavors to impress. | aheadofthyme.com

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. | aheadofthyme.com

Christmas Cookie Platter. Our Christmas Cookie Platter this year, filled with festive treats and holiday cheer, with the best mix of colors, shapes, and flavors to impress.
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.
Hot Chocolate. Homemade Hot Chocolate is made with actual chocolate, melted into milk, and whisked until smooth and creamy. No more prepackaged mixes!
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.
Cranberry Pie. This Cranberry Pie features an orange-infused cranberry pie filling steeped with warm, aromatic spices, all nestled under a gorgeous lattice pie crust.
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.
Christmas Cupcakes. These festive Christmas Cupcakes are made of moist and fluffy vanilla funfetti cake topped with red and green buttercream frosting. So fun to make!
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.
Gingerbread Men Cookies. Classic gingerbread cookies with royal icing are soft and chewy in the centre but crisp on the edges. Add these festive cookies to your holiday baking list.

More Winter Recipes

Did You Make Any of These December Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of delicious recipes to cook this December. 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.

Christmas Cookie Platter

Say hello to our Christmas Cookie Platter this year, filled with festive treats and holiday cheer. It has the perfect mix of colors, shapes, and flavors to impress - the best way to showcase your holiday baking this season. With just a bit of planning, and following our step-by-step guide, you can create a stunning cookie tray that's as fun to assemble as it is to enjoy!

I'm sharing my complete how-to guide to building the best Christmas cookie platter. You'll find tips for selecting cookies, arranging them beautifully, and even a few extra tricks to elevate your display. Whether you plan to bake every cookie from scratch or mix in a few store-bought favorites, this guide has everything you need. From choosing the best flavors to crafting the perfect presentation, you'll find ideas for creating a festive, inviting platter that's sure to be a highlight of the holiday season. Let's make this the year of the unforgettable Christmas cookie platter!

Step 1: Choose the cookies.

When selecting cookies for your Christmas cookie platter, aim for variety. Mixing different shapes, sizes, and flavors will make the platter visually appealing. You can include a combination of homemade and store-bought cookies, or go all-in with your own creations. I recommend choosing at least 6 different types, but don't hesitate to go above and beyond if you're feeling ambitious. Start planning about a month in advance, and adjust as new ideas and inspirations strike.

Step 2: Add other festive treats.

Consider adding a few extra goodies to your platter to really elevate it. Candy canes, peppermint bark, chocolate truffles, or even chocolate covered oreos make for great additions. These treats can add variety and texture to the platter, ensuring there's something for everyone.

Step 3: Check your baking tools.

Before you start, make sure you have all the necessary equipment. Depending on the cookies that you're baking, you'll typically need these basics: measuring cups and spoons, mixing bowls, electric mixer, and baking sheets. You might also need a silicone baking mat, wire cooling racks, a cookie scoop, or Christmas-themed cookie cutters and a rolling pin. Double-check your kitchen inventory to avoid any last-minute trips to the store.

Step 4: Create a shopping list.

Now that you've decided what cookies and extras to include, it's time to make your shopping list. Write down all the ingredients for your cookies, as well as any additional treats or candies you want to include. Don't forget to check your kitchen for baking supplies to see if you need anything like cookie tins or liners, festive ribbons, or dividers to section off the platter.

Step 5: Plan your baking schedule.

With a full cookie platter ahead of you, it can feel overwhelming. To stay organized, make a baking schedule. Start by identifying the easiest cookies and work your way up to the more complex ones. Some cookies may need chilling, rolling, cutting, or decorating, so take that into account. Spread out your baking sessions across a few days if necessary - many cookies freeze well, so you can bake ahead and freeze the finished cookies until it's time to assemble the platter.

See our Christmas Baking Guide + Checklists for step-by-step help!

This comprehensive Christmas Baking Guide with free checklists includes info on baking ingredients and tools, tons of tips, mistakes to avoid, and recipes.

GET THE BAKING GUIDE

Step 6: Assemble the platter.

When it's time to put your platter together, think about how to arrange the cookies to create visual interest. Group cookies of different shapes, sizes, and colors together, and avoid large sections where all the cookies look the same. To keep things organized, use mini cupcake liners for smaller cookies, burlap twine or ribbons to bundle cookies, and cardstock to create sections within your platter. A well-arranged platter is not only a treat for the taste buds but also a feast for the eyes!

Create visual interest. Arrange cookies of varying sizes and shapes in sections around the platter. Place larger, round cookies on the edges and smaller, intricate cookies in the center for contrast. Cluster cookies by flavor or color to create a more organized look, or mix them up for a playful vibe.
Use small bowls and liners for separation. Incorporate mini bowls or cupcake liners to hold smaller cookies, candies, or chocolate-covered pretzels. These not only help with portion control but add dimension to the platter. Layering different heights with stacked cookies or using small jars for peppermint candies can also add depth.

The cookies that I included in our Christmas cookie platter this year are:

I usually like to include traditional holiday cookies like Christmas Sugar Cookies, Gingerbread Men Cookies, and Chocolate Crinkle Cookies, as well as a few fun additions like Mexican Wedding Cookies or festive Stained Glass Window Cookies. Here are some of my favorite cookies to add.

More Christmas Cookies

For a collection of all our Christmas recipes, see our Best Christmas Cookies. I am also sharing a handful below.

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.

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.

Peppermint Macarons

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

Christmas Sugar Cookies

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.

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.

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!).

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!

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.

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!

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.

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.

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.

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.

Hot Chocolate

There's nothing better than a warm mug of Hot Chocolate on a cold winter day. This homemade hot cocoa is made with actual chocolate, melted into milk, and whisked until smooth and creamy. It's rich, sweet, and delicious. You'll wonder why you bothered with the prepackaged mixes for so long!

Have you ever had real hot chocolate? If your hot chocolate comes with powdered anything, it's not the real deal. Cocoa powder doesn't have nearly the same richness and flavor as real chocolate, which is the base of this deceptively simple (and luxurious) hot chocolate recipe. Make a small serving to warm up after a long day out in the snow, or make a big batch, grab all your favorite toppings, and host a hot cocoa bar at your next holiday party. I promise you'll fall in love from the first sip!

Why You'll Love This Hot Chocolate

Made with real chocolate. Unlike watered-down hot cocoa from those paper packets, homemade hot chocolate starts with a base of real melted chocolate. It's similar to a warm chocolate ganache, thinned until smooth and sippable. It tastes like you splurged on the finest liquid chocolate at a fancy café. It's truly the best!
Just 3 simple ingredients. You really just need three elements to make your own hot chocolate: milk, chocolate, and vanilla extract. That's it! They're common pantry staples, which means you can make the best hot cocoa ever literally anytime. It's as simple as the powdered mixes (but so much better!).
Great for the holiday season. During the cold winter months, a nice mug of hot cocoa can warm you up from the inside out! It's like a hug in a mug and makes everything better. This homemade hot chocolate recipe is perfect for any holiday party, brunch, or winter gathering, and is so flavorful, your friends and family will ask for you to be on hot chocolate duty every year.

Ingredient Notes

To make this delicious Hot Chocolate, you will need the following ingredients (full measurements in recipe card below):

milk - you can use either dairy or non-dairy milk. For an even richer, creamier drink, replace some of the milk with half and half or heavy cream.
chocolate - grab some quality semi-sweet chocolate and coarsely chop it.
vanilla extract - a splash of vanilla extract adds an extra aromatic note. But it is totally optional!
toppings - if you are like me, hot chocolate is all about the toppings! Add your favorite garnishes (totally optional!) including whipped cream, mini marshmallows, chocolate sauce, or shaved chocolate.

You will also need a medium saucepan and whisk.

How to Make the Best Hot Chocolate

Heat. In a medium saucepan, add milk, chopped chocolate, and vanilla extract. Heat over medium-low heat, whisking continuously until smooth (do not boil).

Serve. Serve immediately as is, or with your favorite toppings including whipped cream, mini marshmallows, and a drizzle of chocolate sauce.

Recipe Variations

Adjust the flavor. Use whichever type of chocolate you prefer (white, milk, or dark chocolate), replace the vanilla extract with almond or peppermint extract, or add spices, like a dash of cinnamon, cardamom, or a pinch of cayenne, for extra flavor.
Sweeten to taste. I find that the chocolate has so much flavor and just enough sweetness that you don't really need to add any sugar. But if you prefer a sweeter drink, feel free to stir in a little white sugar, brown sugar, or maple syrup to taste.
Pop it in the slow cooker. If you want to serve hot chocolate at a party or to a large crowd, make a big batch on the stove then transfer it to a crock pot and heat it over low. Serve with all your favorite toppings for a homemade hot chocolate bar!
Make a real mocha. Add a shot of espresso (or two) for the easiest mocha ever. So good!

How to Serve

This Hot Chocolate is delicious served on its own, or paired with some of my favorite cookies including:

For more recipes, see our 50 Best Cookie Recipes.

Recipe Tips and Tricks

Don't scorch. I like to use a heavy-bottomed saucepan and stir constantly. Milk scorches and boils very easily, so keep a close eye on it!
Use a higher-fat milk. For a creamier hot chocolate, use a high fat milk like whole milk, coconut milk, etc. The fat will make the drink extra creamy and luxurious, and also bring out the rich chocolate flavor.
Use the good stuff. Inexpensive grocery store chocolate chips will work, but you'll get a much more refined, nuanced flavor if you use higher-quality chocolate. Work with your budget, but try to splurge on the chocolate, if you can.

Storing and Freezing Instructions

How to Store

Let any leftover hot chocolate cool to room temperature, then transfer to an airtight container or jar and store in the fridge for 3-4 days.

How to Reheat

To reheat, warm the leftover cocoa in a small saucepan on the stove until piping hot.

FAQ

Is it better to use chocolate bars or cocoa powder for hot chocolate?

Store-bought hot chocolate mix relies on unsweetened cocoa powder, but real hot chocolate is best with actual melted chocolate. I recommend using chocolate bars, instead of chocolate chips, as they melt the best, but either option will work. Semi-sweet or bittersweet chocolate is ideal, as the bitterness will help offset the sweet, creamy flavor.

Can you make hot chocolate in the microwave?

Technically, you can melt chocolate and warm milk in the microwave, but you'll get the best smoothest consistency and reduce the likelihood of a messy microwave by making your hot chocolate on the stove. The whisking process ensures everything incorporates really well and adds to the silky smooth texture.

How do you make vegan hot chocolate?

In this situation, it's best to use a dairy-free milk, like almond milk or soy milk, and use a vegan chocolate made without added dairy. If your non-dairy milk seems especially thin, add a little non-dairy creamer or coconut cream for a richer, creamier flavor.

More Hot Drink Recipes

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Creamy Polenta

This homemade Creamy Polenta is simple, warm, and comforting in all the right ways. Best of all, you only need a handful of simple ingredients and about 30 minutes of time to transform dry cornmeal into a smooth, creamy side to serve with roasted veggies and your favorite proteins. It's simple, rustic, and luxurious - what's not to love?

When the temperatures drop, there's nothing more comforting than a spoonful of smooth, creamy polenta infused with butter and molten Parmesan cheese. This version is made to be vegetarian, so it can be paired with any entree, but we especially enjoy it with Roasted Chicken, Italian sausages, Short Ribs, and more. It's the perfect creamy side dish for all of your hearty winter roasts and stews!

Why You'll Love This Creamy Polenta

Just 3 ingredients. Okay, the ingredients list may include 5 components, but two are water and salt. You really just need cornmeal, butter, and Parmesan cheese for the creamiest polenta ever. It's such an easy recipe!
Smooth and creamy. If you've ever had overcooked polenta that's turned into a thick mass, you know that there's an art to making it properly. This recipe has just the right creamy consistency every time!
Vegetarian-friendly. This creamy polenta recipe is made with water instead of chicken stock, making it suitable for vegetarians and carnivores alike. You can definitely use chicken stock if you are not following a plat-based diet.

Ingredient Notes

To make this delicious Creamy Polenta, you will need the following ingredients (full measurements in recipe card below):

cornmeal - I use Bob's Red Mill yellow corn polenta. In general, you want to use a coarse-ground cornmeal.
water
salt - added to taste.
butter - for a rich, glossy creaminess.
Parmesan cheese - grated into the cornmeal mixture just before serving. Real Parmigiano-Reggiano cheese is made with rennet and is not vegetarian. Look for parmesan cheese made with bacterial enzymes instead.

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

How to Make the Best Creamy Polenta

Cook cornmeal. In a medium pot or Dutch oven, add cornmeal, water and salt. Bring to a simmer over medium heat, whisking constantly to prevent the cornmeal from forming lumps. Reduce the heat to low and simmer for another 15-20 minutes until cooked through and thickened to a desired consistency.

Adjust thickness. Adjust the thickness by adding extra ½ cup of water at a time and stirring until smooth. Make sure to scrape the bottom of the pot often with a whisk to prevent the polenta grains from scorching during cooking.

Add butter and Parmesan. Turn off the heat and stir in butter. Stir in Parmesan cheese until combined. Serve immediately.

Recipe Variations

Make it vegan. Replace the cheese with dairy-free parmesan and use butter-flavored shortening instead.
Infuse with extra flavor. Swap the water with vegetable or chicken stock for an even richer flavor. You can also add different spices and seasonings, like black pepper, smoked paprika, or even a little nutmeg.
Cheese it up. For a really creamy cheesy polenta, feel free to add more Parmesan cheese.

How to Serve

This Creamy Polenta is delicious served as a side in place of rice of pasta. Some of my favorite entrees to pair this with are:

Recipe Tips and Tricks

Use the right cornmeal. Not all types of cornmeal are the same. For perfect polenta, you generally want to use medium to coarse-grind cornmeal, which have larger sized pieces. Fine cornmeal or cornflour can make the mixture pasty and gluey, which is not pleasant to eat.
Stir often. Those fine grains of cornmeal are prone to sticking to the pan and burning if you don't stir almost constantly. Polenta requires a bit of patience and attention, but it's worth it.
Season well. Salt will bring out the flavor of the cornmeal and make your polenta taste more like a main dish than a side. Taste it often and continue to season as it cooks.

Storing and Freezing Instructions

How to Store

Store leftover polenta in an airtight container in the fridge for 3-4 days. As it cools, it will thicken and turn firm. If you want to use the leftovers to make polenta cakes or fries, store the leftovers in a square pan or dish for even cutting. If you prefer soft polenta, store it in whichever container you prefer.

How to Reheat

Slice and panfry the thickened polenta as polenta cakes or warm it over the stove with extra water or stock until it softens again.

How to Freeze

To freeze your homemade polenta, it's best to cut the polenta into thick slices, wrap them with plastic wrap, and freeze for up to 3 months. Thaw in the fridge before reheating.

FAQ

What's the difference between polenta and grits?

Polenta and grits are more alike than they are different, but there are some key differences to note. First, grits are made from ground white corn or hominy, which is cooked into a cornmeal mush for a popular breakfast or side in the American South. Polenta is a traditional Italian dish from northern Italy made from coarse yellow cornmeal, which is cooked until either smooth and creamy or until it sets firm, which can then be sliced into rounds for frying. Both are delicious in their own ways!

Can creamy polenta be reheated?

We're generally aware of two types of polenta: the plastic-wrapped tubes of firm polenta, often sliced and served as polenta cakes, and the soft, creamy polenta nestled under roasted meats and veggies. Creamy polenta can be reheated, but the natural corn starch in the cornmeal will cause it to thicken and gel in the fridge. To bring it back to a soft, creamy texture, warm it on the stove with extra water or chicken broth, similar to reheating oatmeal. Or, slice it into thick rounds to panfry polenta fries or cakes. You get the best of both worlds!

Why is my polenta lumpy?

If you're struggling with lumpy polenta, the secret is constant stirring. You can even stir the water before adding the yellow cornmeal to help separate the grains and minimize clumping. As it cooks, stir constantly and you should have perfect polenta with a smooth consistency every time.

More Recipes with Cornmeal

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Samoas Cookies

Homemade Samoas Cookies (aka Caramel deLites) have a buttery shortbread base, gooey coconut caramel topping, and melted chocolate drizzle. They're buttery and crumbly yet soft and chewy with a freshly made flavor that blows the original out of the water. Keep a stash in the freezer to satisfy your cravings long after Girl Scout cookie season ends!

Samoas are my all-time favorite Girl Scout cookie, and I always buy a few boxes to support my local troop. But if you want to enjoy that caramel chocolate goodness any time of the year, you'll need this recipe! The flavor is so much fresher than the original, and they're honestly quite relaxing to make. I love cutting out the dough, molding the caramel, and dunking the cookies in melted chocolate. Just be careful - you'll want to eat them all at once!

Why You'll Love These Samoas Cookies

Spot on flavor. Samoas are iconic cookies. You have to get just the right balance of textures and flavors to even dare compare them to the classic! I promise these copycat cookies taste like the real thing - if not better!
Enjoy any time of year. When you make your own Samoas at home, you can enjoy them longer after your stash of cookies runs out. "Cookie season" is now officially any season!
Control the quality. No offense to the Girl Scouts, but their favorite cookies are quite processed and contain several preservatives and stabilizers to keep their quality consistent. Make your own at home to make them to your standards!

Ingredient Notes

To make these delicious Samoas Cookies, you will need the following ingredients (full measurements in recipe card below):

all purpose flour
unsalted butter - make sure the butter is completely softened to room temperature to get the best crunch and crumble.
salt
vanilla extract
confectioners' sugar - for just enough sweetness.
baking powder - this will help the shortbread cookies rise just a little bit and get the perfect crunch.
shredded coconut - use sweetened coconut for the right amount of sweetness. Use unsweetened if you want it less sweet.
store-bought caramels - like Kraft caramels or Werthers chewy caramels. You'll need to unwrap each one, which I like to do in front of the TV.
heavy cream - to soften the rich caramel layer just a bit.
semi-sweet chocolate - finely chopped.
coconut oil - to help turn the chocolate into a crisp shell-like coating.

Baking Tools

You will also need the following baking tools and equipment:

measuring cups and spoons
2 large baking sheets
parchment paper
mixing bowls
electric hand mixer
spoon
rolling pin
3-inch round cookie cutter
one-inch cookie cutter
wire rack

How to Make the Best Samoas Cookies

Cream butter. In a large mixing bowl, add the butter, salt, and vanilla, and beat together with a electric hand mixer until smooth and creamy. Add in the confectioners' sugar, then continue to beat for 3-4 minutes, or until pale and fluffy.

Add dry ingredients. Add in the baking powder. Spoon in the flour in increments while you continue to mix the batter with the hand mixer. Once all the flour has been fully mixed in, the batter should look slightly dry and slightly crumbly. Use your hands to bring it into a dough ball.

Roll dough. Place the cookie dough ball onto a piece of parchment, flatten lightly, then place another piece of parchment on top. Use a rolling pin to roll the dough out to be about ¼-inch thick. Transfer to the fridge to cool for at least an hour or overnight.
Cut cookies. Use a 3-inch round cookie cutter, alongside a 1-inch round cookie cutter, to cut out donut-shaped cookies out of the dough. Place the cut out cookies onto 2 large baking sheets lined with parchment paper (or work in batches with one sheet pan).

Bake. Place the cookies into a 350F preheated oven to bake for 8-10 minutes. Allow to cool for 5 minutes, then transfer to a wire rack to fully cool.

Next, make the caramel coconut layer.

Toast the coconut. Spread coconut onto one of the previously used baking sheets. Place into the 350F preheated oven to toast until evenly golden, about 10 minutes, stirring every 2 minutes to ensure even toasting. Set aside to cool while you prepare the caramel.

Melt caramels. In a medium saucepan, add the caramels, heavy cream, and salt. Heat over medium-low heat, while stirring occasionally, until caramel is fully melted and incorporated with the cream, and is the mixture is lightly bubbling.
Divide. Remove from the heat, then divide the caramel by pouring half into a separate bowl. Add the toasted coconut to one of the caramel halves, and fold together until completely incorporated.

Assemble the cookies.

Assemble. Working quickly so the caramel sauce does not harden, use an offset spatula to spread a thin layer of the remaining caramel sauce onto each cookie, then use your hands to top each cookie with caramel-coconut mixture. Note: if the caramel does harden too much, you can microwave it for about 10 seconds to reliquefy it.

Cool. Allow the cookies to cool fully so that the coconut caramel layer adheres properly to the shortbread base. About 1-2 hours.

Finally, add the chocolate layer.

Melt chocolate. When cookies are fully cooled, add chocolate and coconut oil to a microwave-safe bowl, then place into the microwave then microwave in 30 second intervals, until fully melted and smooth.
Dip. Dip the bottom of each cookie into the melted chocolate, then place onto a parchment lined baking sheet.
Drizzle. After all of the cookies have been dipped, pour the remaining chocolate into a squeeze bottle or piping bag, then drizzle chocolate over top of the coconut caramel layer on each cookie.

Rest. Allow the chocolate to fully harden before enjoying!

Recipe Variations

Use dark chocolate chips. Semi-sweet chocolate is already pretty dark, but you can go even darker if you prefer. Since the cookies are so sweet, they can handle a little extra bitterness.
Try flavored caramels. These days, you can buy lots of different flavors of caramel chews at the grocery store, like pumpkin spice, caramel apple, etc. It'd be fun to try different flavors for the holidays!
Change the shape. When you make your own homemade Samoas, you can adjust the shape however you'd like. Instead of rounds, try cutting the cookie dough into thin strips or squares. No cookie cutter needed!

How to Serve

These Samoas Cookies are delicious served on their own as a sweet treat or snack. It is especially good paired with a hot drink like warm milk, tea, or coffee. Some of our favorite drinks to serve with these cookies are:

Recipe Tips and Tricks

Be patient. Every component of this recipe requires a little patience. The butter must be perfectly softened, the cookies need to cool, and the caramel needs time to solidify. Give yourself time to make this copycat recipe just right and try not to rush!
Watch the caramel. Even though this recipe uses storebought caramel, it's possible to overcook it or let it firm up too much. If the caramel is too thick, it can snap the cookies and be difficult to use. If needed, microwave the caramel mixture for 10 seconds or so to help soften it up.
Wet your hands. Dampen your hands before placing the coconut caramel mixture on top of the cookies to keep it from sticking.

Storing and Freezing Instructions

How to Store

Store any leftover Samoa cookies in an airtight container at room temperature for 4-5 days, but I like to keep them in the fridge for a chewier bite. They also last a little bit longer, too.

How to Freeze

If you're going through the effort to make these cookies, you should certainly tuck some into the freezer for later! They freeze very well, and I enjoy eating them straight from the freezer. They're hard and chewy in all the right ways. If you prefer them a little softer, place them on a plate at room temperature for about 10 minutes then serve.

FAQ

What are Samoa cookies made of?

Samoa cookies are one of the most popular Girl Scout cookies ever due to their crumbly, buttery shortbread cookie base, caramel coconut layer, and melted chocolate base and drizzle. They're buttery, chewy, sweet, and rich, and it's impossible not to love them!

What's the difference between Samoa cookies and Caramel deLites?

Two companies bake Girl Scout cookies: Little Brownie Bakers (Samoas) and ABC Bakers (Caramel deLites), and the name depends on the manufacturer. There are some subtle differences between the end product, too. Although each cookie follows the same general recipe, Caramel Delites usually have slightly taller cookies.

Can you make gluten-free Samoa cookies?

The only source of gluten in this recipe comes from flour, which is a crucial component in the cookie base. You can try using a 1:1 gluten-free flour replacement, but bear in mind that the cookies may be more delicate and crumbly (not necessarily a bad thing).

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Maple Cookies

Soft, buttery and, chewy in all the right ways, these sweet Maple Cookies are about to be the only cookie you want to make this fall. They're made with real maple syrup, maple extract, and a maple glaze for a potent punch of maple flavor in every bite. Plus, they require no chilling so you can bake and serve in about 30 minutes. What's not to love?

These soft maple brown sugar cookies are a true celebration of the season's most iconic flavor. They're golden brown on the outside with chewy centers enriched with several layers of rich maple flavor. They're just sweet enough and pair perfectly with a hot cup of coffee or your favorite Chai Tea Latte. Serve them at Thanksgiving, alongside your favorite Christmas cookies, or just because. They're absolutely irresistible!

Why You'll Love These Maple Cookies

Quick to make. This is a super simple recipe that requires basically three steps. Mix the dry ingredients together, mix the wet, then combine the two and bake. Making maple brown sugar cookies is very simple, requires no resting in the fridge, and can be served as soon as the glaze sets!
Iconic fall flavor. Fall and winter baking tend to rely heavily on apple, pumpkin spice, nuts, and orange. Although they're all great on their own, maple syrup is such a distinct, traditional flavor that deserves extra special attention. It fits right alongside the more popular options and is the perfect cookie for fall.
Soft, chewy, and tender. The butter, brown sugar, and cornstarch gives these maple syrup cookies crisp edges and the most perfectly chewy centers. You'll want to nibble through way through them to savor every bite!

Ingredient Notes

To make these delicious Maple Cookies, you will need the following ingredients (full measurements in recipe card below):

all purpose flour - it's very important that you use just the right amount of flour. Scoop the flour into your measuring cup and level it before adding it to the dough.
cornstarch - to absorb extra moisture and make the cookies extra tender.
baking powder - always use fresh, active baking powder and baking soda. It helps to sift them first, too.
baking soda
salt
unsalted butter - fully softened at room temperature.
light brown sugar - for a soft, chewy texture and rich, sweet flavor.
egg
dark maple syrup - this may also be called Grade B syrup, depending on where you live. Only use pure maple syrup for the best results.
vanilla extract
maple extract - this adds an extra boost of maple flavor to complement the syrup.
maple butter glaze - the easy glaze comes together quickly with melted butter, dark maple syrup, vanilla extract, confectioners's sugar, and milk. Use milk to thin the glaze to your desired consistency.

You will also need measuring cups and spoons, mixing bowls, electric mixer, small cookie scoop, baking sheets, and wire cooling rack.

How to Make the Best Maple Cookies

First, make the maple cookies.

Combine dry ingredients. In a medium to large sized mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt, until well-combined. Set aside.
Combine wet ingredients. In a large mixing bowl, add butter and brown sugar, then beat with an electric hand-mixer until light and fluffy looking, around 3 minutes. Add in the egg, maple syrup, vanilla and maple extract, then beat again until well-combined, smooth, and fluffy, about 1-2 minutes.
Add dry to wet. Add the dry mixture into the wet, then beat together until fully-combined.

Scoop cookies. Prepare 2 baking sheets with parchment paper. Using a small cookie scoop, scoop out the maple cookies, then place onto the prepared baking sheets, ensuring 2-inch between each cookie.
Bake. Place into a 350F preheated oven to bake for 9 minutes. Remove the cookies from the oven, allow to cool for 5 minutes, then transfer to a cooling rack to fully cool before glazing.

Then, make the maple butter glaze.

In a small mixing bowl, whisk together the melted butter, maple syrup, vanilla, maple extract, confectioners' sugar, and milk until smooth. Use a spoon to drizzle the glaze over the cooled cookies. Allow the glaze to set before enjoying.

Recipe Variations

Add some spices. To play up with rich fall flavors, add some cinnamon, apple pie spice, or even a little cardamom for an aromatic note.
Add salt. Just like salted caramel, maple pairs wonderfully with a little salt to balance the sweetness and bring out the flavor. Try adding a pinch of salt to the butter for the maple icing or use melted salted butter. You can also sprinkle some flaked salt on top for serving.
Skip the glaze. Instead of drizzling each one with the glaze, sprinkle or roll them with cinnamon sugar for a crunchy bite.

How to Serve

These Maple Cookies are delicious served on their own, or paired with a hot drink including:

Recipe Tips and Tricks

Use real maple syrup. If you only have that corn syrup-laden breakfast syrup in your fridge, skip it and get the good stuff. It's pricier, but the flavor difference is night and day.
Cool on the tray. This recipe calls for letting the freshly baked cookies rest for a solid 5 minutes on the hot cookie sheet before moving them to a wire rack. This is crucial because it allows the soft, chewy cookies to firm up just enough without becoming too firm.
Don't overmix. You want the flour mixture and wet ingredients to just come together. Overmixing can cause them to become dense and flat. Less is more.

Storing and Freezing Instructions

How to Store

Store leftover cookies in an airtight container at room temperature for 3-5 days. If glazed, it's best to store them in the fridge as the glaze contains dairy. They're best at room temperature, so let them warm up on a plate at room temperature before serving.

How to Freeze

Feel free to freeze leftover baked cookies or the cookie dough! Baked cookies can be tucked into a freezer-safe bag and stored for about 3 months. Raw cookie dough balls can be frozen on a prepared baking sheet, then transferred to a freezer-safe container. Let them thaw in the fridge before baking like normal.

FAQ

What type of maple syrup is best for maple cookies?

This maple cookie recipe gets an extra dose of maple flavor by using dark maple syrup (also called Grade B or robust maple syrup). It has a darker, richer flavor, which stands out against the sweetness of light brown sugar. If you were to use Grade A or amber maple syrup, you would still get a nice flavor, but it would be more subtle.

Can you add chocolate chips or nuts to maple cookies?

Yes, but you don't want to add too many and weigh down the dough. I'd recommend sticking with add-ins that complement the maple flavor, like chopped pecans or walnuts, dark chocolate chips, or even cinnamon chips.

Can you use this recipe to make maple leaf cookies?

Maple leaf cookies require a dryer, more shortbread-like cookie to roll out and keep its shape after baking. These chewy maple cookies spread in the oven and would not be a good fit.

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Coffee Cake Cookies

Coffee Cake Cookies combine a soft, cinnamon cookie base with a crumbly streusel topping and a drizzle of sweet glaze. Each bite captures the cozy, buttery flavors of classic coffee cake, but in a fun, portable cookie form. Perfect for breakfast, dessert, or sharing at your next cookie exchange, these cookies are guaranteed to be a hit!

I've always had a soft spot for coffee cake. That buttery crumb topping and the warm spice of cinnamon feel like a comforting hug on a plate. But there is just something about enjoying all the same flavors of your favorite desserts in cookie form - like these Pecan Pie Cookies or Cinnamon Roll Cookies. They're perfect for mornings with a cup of coffee, wrapping up in a holiday cookie box, or sneaking a late-night treat. Bonus: They're easy enough to make on a weekday but special enough to impress guests. Save this recipe because you'll keep coming back to it!

Why You'll Love These Coffee Cake Cookies

Coffee cake flavor in cookie form. If you adore classic coffee cake, these cookies deliver the same warm, buttery flavors in a fun, handheld treat. Skip the hassle of slicing and serving a whole cake - just grab a cookie and enjoy!
Perfect for any occasion. With their nostalgic cinnamon-spiced crumb topping and sweet glaze, these cookies are great for everything from holiday brunches to afternoon coffee breaks. They're also a crowd-pleaser for cookie exchanges or dessert tables.
Soft, buttery texture. The cookie base is tender and pillowy, pairing perfectly with the crumbly streusel topping. And don't forget the glaze - it adds just the right touch of sweetness to balance the spiced flavors.

Ingredient Notes

To make these delicious Pecan Pie Cookies, you will need the following ingredients (full measurements in recipe card below):

all purpose flour - for the cookies and streusel topping.
cinnamon - you need this classic fall spice in both the cake and streusel topping.
baking powder + soda - this recipe calls for two leavening agents to help the cookies puff up nicely.
butter - you need melted butter for the cookies to give them a chewy texture and buttery flavor. You also need melted butter for the streusel topping.
sugar - you will need both light brown sugar and white sugar in the cookies and streusel topping. You will need confectioners' sugar for the glaze.
eggs - to help bind the cookies.
vanilla extract
milk - a little milk for the glaze.

You will also need measuring cups and spoons, baking sheets, parchment paper, several mixing bowls, a whisk, a spatula, a small cookie scoop, a wire rack, one tablespoon measuring spoon (for making the wells to hold the filling), and a medium saucepan.

How to Make the Best Coffee Cake Cookies

Make the cinnamon cookies.

Combine dry ingredients. In a medium to large sized mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt, until well-combined. Set aside.
Combine wet ingredients. In a large mixing bowl, whisk together the melted butter, brown sugar, white sugar, egg, and vanilla, until very smooth and well-combined.
Add dry to wet. Add the dry mixture into the wet, then stir together until fully-combined. Set aside while you make the streusel.

Make the streusel topping.

In a medium mixing bowl, whisk together the flour, brown sugar, white sugar, cinnamon, and pinch of salt, then drizzle in the melted butter. Mix together until it resembles wet sand.

Assemble and bake.

Scoop cookies. Prepare a baking sheet with parchment paper. Using a medium cookie scoop, scoop out the cinnamon cookies, then place onto the prepared baking sheet. Use your hands to slightly flatten the cookies.
Add streusel. Press a heaping amount of streusel on top of each cookie.

Chill. After all of the cookies have been assembled, place them into the freezer for 20 minutes.
Bake. Prepare another baking sheet with parchment, then place 6 cookies onto baking sheet. Place into a 375F preheated oven to bake for 12-13 minutes. Repeat baking with remaining cookies, then allow cookies to cool completely on a wire rack before glazing.

Make the glaze.

In a small mixing bowl, whisk together the confectioners' sugar and milk until smooth. Use a spoon to drizzle the glaze over the cooled cookies. Allow glaze to set before enjoying.

Recipe Variations

Add cinnamon chips. Mix cinnamon chips into the cookie dough for an extra burst of warm spice in every bite. These pair perfectly with the buttery cookie base and streusel topping.
Use almond extract. Swap out the vanilla extract for almond extract to give the cookies a subtle nutty flavor that complements the crumbly topping beautifully.
Make them fruity. Add a layer of fruit preserves, like raspberry or strawberry, under the streusel topping before baking. This twist turns your coffee cake cookies into a fruity, jam-filled delight!
Top with nuts. Sprinkle chopped pecans, almonds, or walnuts over the streusel topping for added crunch and flavor.
Try maple glaze. Instead of the classic powdered sugar glaze, drizzle the cookies with a maple syrup glaze for a cozy, fall-inspired touch.

How to Serve

These Coffee Cake Cookies are delicious served on their own as a snack or dessert, paired with a warm drink including:

They are also great served as part of a larger dessert spread with some other fall favorites. See our 50 Best Fall Desserts for more ideas.

Recipe Tips and Tricks

Chill the dough. Because these cookies have a buttery base, chilling the dough is key to keeping the cookies from spreading too much in the oven. You can even prep the dough a day in advance and let it chill overnight. So easy!
Get the crumb topping just right. The streusel topping is what makes these cookies special, so make sure to mix it until it resembles coarse sand. If it clumps together, simply break it up with your fingers. Sprinkle generously for that signature coffee cake crumble!
Bake with parchment paper. Using parchment or a silicone baking mat helps prevent sticking and ensures your cookies bake evenly without the bottoms browning too quickly.
Glaze after cooling. The sweet glaze adds a finishing touch, but be sure the cookies are completely cooled before drizzling. Otherwise, the glaze might melt and slide off.

Storing and Freezing Instructions

How to Store

Store the cooled and glazed cookies in an airtight container at room temperature for up to 4 days. For easy storing (and to prevent a mess), store the cookies in muffin cups or layered with parchment paper.

How to Freeze

The baked cookies can be frozen in a single layer on a large baking sheet, then transfer them to a freezer bag or freezer-safe container and freeze for up to 3 months.

You can also freeze the unbaked cookie dough balls. Just prepare the cookie balls, freeze on a parchment lined baking sheet for 1-2 hours until hard, and transfer to a freezer bag or airtight container. When you're ready to bake, simply thaw the dough, add the streusel topping, and bake as usual.

FAQ

Do coffee cake cookies need to have a streusel topping?

Yes! The streusel topping is what gives coffee cake cookies their signature texture and flavor. It's a mix of buttery, crumbly sweetness that perfectly complements the soft, tender cookie base. If you're in a pinch, you can skip the topping, but the cookies will lack that classic coffee cake vibe.

Can you add mix-ins to coffee cake cookies?

Yes, but moderation is key to maintain the structure of the cookies. Try mix-ins like chopped pecans, walnuts, or even dried fruit like raisins or cranberries to mimic the flavors of a traditional coffee cake. Avoid overly heavy add-ins that might overpower the delicate flavors.

Do coffee cake cookies actually have coffee in them?

Despite the name, coffee cake cookies typically don't contain coffee. They're inspired by the flavors of coffee cake, which is meant to pair with coffee, not taste like it. However, you can add a teaspoon of espresso powder to the dough or topping for a subtle coffee twist!

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Jam Thumbprint Cookies

Jam Thumbprint Cookies are soft and buttery, with a sweet and fruity filling, and a drizzle of almond glaze. This classic treat is made with a tender shortbread dough and a dollop of your favorite jam - it literally melts in your mouth! Even better, these cookies come together quickly and don't require fancy equipment or techniques. They're a perfect addition to any cookie platter or an easy way to sweeten up your day!

These buttery jam filled cookies are a true celebration of simple, timeless flavors. They're golden and tender with a melt-in-your-mouth texture, accented by the sweet, fruity burst of jam in every bite. Just the right amount of sweetness makes them perfect alongside a cup of tea or your favorite latte. Whether you serve them during the holidays, at a summer picnic, or simply to brighten up an afternoon, these cookies are as versatile as they are irresistible!

Why You'll Love these Jam Thumbprint Cookies

Perfectly soft and buttery. The dough is rich and tender, creating a melt-in-your-mouth cookie that's just sturdy enough to hold a dollop of your favorite jam. Every bite of this jam filled thumbprint cookie is a delightful mix of buttery goodness and fruity sweetness.
Easy to make. The good thing is that despite how gorgeous and sophisticated these jam thumbprint cookies look, they are simple to make! All you need is a handful of ingredients and less than 20 minutes of prep work (note that you will need to account for a 1 hour cooling time as well for the dough). With a cookie this easy, they are basically a go-to for any holiday!
Uses simple baking staples. If you love to bake, you probably already have the ingredients for this thumbprint cookie recipe. These cookies use classic shortbread cookie staples like flour, sugar, and butter.

Ingredient Notes

To make these delicious Jam Thumbprint Cookies, you will need the following ingredients (full measurements in recipe card below):

butter - use unsalted butter to control the flavor of the cookies. If you need to use salted butter, omit the salt called for in this recipe.
sugar - use your preferred granulated sugar (like cane sugar, date sugar, or coconut sugar), or use a sugar-free substitute like stevia or monk fruit.
vanilla extract - you can use an equal amount of vanilla bean paste for a richer vanilla flavor, or try a different extract flavor such as almond extract.
salt
all-purpose flour
jam - use any kind of jam that you have such as raspberry jam, strawberry jam, or marmalade. We like using our easy homemade Strawberry Jam made with no pectin. I recommend making your own if you have the time.
almond glaze - made in minutes using confectioners' sugar, almond extract, and milk. You could use vanilla extract instead for a different flavor.

You will also need measuring cups and spoons, electric mixer (hand mixer or stand mixer), cookie scoop, baking tray, and wire cooling rack.

How to Make the Best Jam Thumbprint Cookies

First, make the thumbprint cookies.

Combine wet ingredients. Use a stand mixer (or hand mixer) and cream the butter and sugar together in a mixing bowl on medium speed until light and fluffy, about 2-3 minutes. Add vanilla and salt, and continue to beat on medium until fully incorporated.

Add dry ingredients. Gradually add the flour until just combined, and the mixture has formed a dough.
Shape dough. Use your hands to shape the dough into a ball (it will be a little crumbly).
Chill. Tightly wrap the dough with plastic cling wrap and chill for at least one hour in the refrigerator.

Scoop cookies. Line a large half sheet baking pan with parchment paper or a silicone baking mat. Use a cookie scoop or spoon to take 1 tablespoon of dough at a time, and roll into 1-inch balls. Place on the prepared cookie sheet.

Indent. Make an indentation with your thumb (or the back of a small spoon or measuring spoon) into the centre of each ball. The edges may crack slightly.
Fill. Use a small spoon to fill the indentation with jam - be careful that you do not overfill the indentations. Place the cookie sheet into refrigerator to chill while the oven preheats.

Bake. Bake in a 350F preheated oven for 13-15 minutes or until edges are lightly browned. Allow the cookies to cool on the cookie sheet for 5 minutes before carefully transferring to a wire cooling rack to cool completely.

Then, add the almond glaze.

Combine ingredients. In a medium mixing bowl, whisk together confectioners' sugar, almond extract and 1 tablespoon of milk. Add remaining milk, 1 teaspoon at a time, until you reach the desired consistency. If the mixture is too thick, add more milk. If it is too thin, add more sugar.
Drizzle. Using a spoon or a piping bag fitted with a fine round tip to drizzle the glaze over the cooled cookies. Let set for 1-2 hours.

Recipe Video

Recipe Variations

Change the filling. Instead of filling these thumbprint cookies with jam, fill them Lemon Curd, a chocolate ganache (like in these Chocolate Thumbprint Cookies), Nutella, or Salted Caramel Sauce.
Add a nutty touch. Roll the dough balls in finely chopped nuts like almonds, pecans, or hazelnuts before pressing the thumbprint for extra crunch and flavor.
Skip the glaze. For a less sweeter version, make these thumbprint cookies without the glaze. They are so good either way!
Sprinkle with powdered sugar. For an alternative finish, lightly dust the baked cookies with powdered sugar just before serving for a festive look.

How to Serve

These Jam Filled Thumbprint Cookies are delicious served on their own, or paired with a hot drink including:

Recipe Tips and Tricks

Choose good jam. Opt for high-quality, thick jam to ensure it stays in place while baking. Runny or overly sweet jams can spread too much or overwhelm the cookie's flavor.
Don't overfill. A teaspoon of jam per cookie is plenty. Adding too much can cause the jam to bubble over and make a mess on your baking sheet.
Cool on the tray. This recipe calls for letting the freshly baked cookies rest for a solid 5 minutes on the hot cookie sheet before moving them to a wire rack. This is crucial because it allows the soft, chewy cookies to firm up and hold their shape.

Storing and Freezing Instructions

How to Store

Store jam thumbprint cookies in a single layer in an airtight container. Store in a cool, dry place for up to 4 days at room temperature. You can also store them longer in the refrigerator, about 10 days.

How to Freeze

Freeze jam filled thumbprint cookies uncovered on a parchment lined baking sheet for 1-2 hours until hard Then, transfer to an airtight container or freezer bag and store for up to 3 months. Allow them to thaw in the fridge or at room temperature before serving.

FAQ

What type of jam is best for thumbprint cookies?

Any type of jam works well for thumbprint cookies! Classics like raspberry, apricot, or strawberry are always crowd-pleasers. If you want a seasonal twist, try fig or cranberry jam for a festive touch. Just make sure the jam isn't too runny, as it might spread too much during baking.

Can I use a different dough base for thumbprint cookies?

Yes, you can! While a buttery shortbread-style dough is traditional, you could use a sugar cookie dough for a sweeter flavor or even a nut-based dough for extra texture. Adjust baking times slightly as needed.

Can I make these cookies ahead of time?

Absolutely! The dough can be prepared in advance and chilled for up to two days before baking. Baked cookies also store well and can be frozen for up to three months. Just bring them to room temperature before serving!

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Chocolate Peppermint Cookies

Chocolate Peppermint Cookies bring the cool, minty flavor of the holidays together with rich, fudgy chocolate in a festive, chewy treat. These cookies are studded with crushed candy canes and chocolate chips, making them as beautiful as they are delicious. Each bite bursts with holiday cheer, combining the perfect balance of refreshing peppermint and indulgent cocoa.

These chocolate peppermint cookies are one of my go-to treats for the holiday season. The rich chocolate base pairs perfectly with the minty bursts from crushed candy canes, giving them a flavor that feels like a cozy cup of Peppermint Hot Chocolate. Plus, they're super quick and easy to make (and no chilling required!) - perfect for baking with family, a cookie exchange, or making at the last minute when you are craving something sweet.

Why You'll Love These Chocolate Peppermint Cookies

Quick and easy to make. This recipe comes together in no time with just a handful of steps. Mix the dough, fold in the chocolate chips and crushed candy canes, and bake. There is no chilling required, so you'll have fresh cookies ready to enjoy quickly!
Classic holiday flavor. Chocolate and peppermint are a timeless holiday pairing. The cool, minty notes of peppermint perfectly balance the rich, fudgy chocolate, making these cookies a festive addition to your seasonal baking lineup.
Chewy and decadent. These cookies boast soft, fudgy centers with crisp edges, thanks to the perfect blend of butter, sugar, and cocoa powder. Add the crunch of candy canes, and every bite is a delicious mix of textures and flavors!
Great for gifting. Chocolate peppermint cookies look beautiful on holiday trays with their festive candy cane bits. They are a great addition to any Holiday Cookie Box with other classics like Christmas Monster Cookies, Peanut Butter Blossoms, and Stained Glass Window Cookies.

Ingredient Notes

To make these delicious chocolate peppermint cookies, you will need the following ingredients (full measurements in recipe card below):

all-purpose flour - this is the perfect go-to flour for achieving a tender, chewy texture.
cocoa powder - provides a rich, chocolatey base.
baking powder + baking soda - gives the sugar cookie dough the perfect puffy texture.
salt - the salt will activate the baking soda and highlight the flavors in these delicious cookies.
butter - only use softened room temperature butter. Unsalted butter is best for cookie recipes.
sugar - you will need both white sugar and light brown sugar in this recipe. They add sweetness without taking away from the peppermint flavor.
egg - helps bind the ingredients together and gives the cookies structure.
vanilla extract - this adds flavor.
peppermint extract - this is optional for adding in extra minty flavor.
chocolate chips - go for semi-sweet chocolate chips or dark chocolate. You can cut a chocolate bar into chunks if you prefer.
candy canes - crush candy canes for a pop of mint flavor. You can also crush peppermint candies instead.

You will also need the following baking tools and equipment: measuring cups and spoons, large baking tray, silicone baking mat (or parchment paper), mixing bowls, electric mixer, medium cookie scoop, and wire cooling rack.

How to Make the Best Chocolate Peppermint Cookies

Combine dry ingredients. In a medium to large sized mixing bowl, add in flour, cocoa powder, baking soda, baking powder, and salt. Whisk well to combine, then set aside.
Combine wet ingredients. In a large mixing bowl, use a hand mixer or stand mixer to cream together butter, white sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Add in egg, vanilla extract and beat again until smooth and fluffy.

Add dry to wet. Add in the flour mixture, then beat together until well combined.
Fold in mix ins. Fold in the chocolate chips and crushed candy canes until well-dispersed.

Scoop cookies. Line a large half sheet baking tray with a silicone baking mat or parchment paper. Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough onto the prepared baking sheet. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6 on a large cookie sheet).
Top with extra mix ins. Press in extra chocolate chips and candies on the top.
Bake. Bake in a 350F preheated oven (in batches) for 10-12 minutes, until edges just start to brown. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely. Repeat baking in batches with remaining cookies.

Recipe Variations

Add a chocolate drizzle. For extra indulgence, add a drizzle or white chocolate or dark chocolate on top.
Dip and sprinkle. After baking, dip half of each cookie in melted chocolate (white or dark) and sprinkle with additional peppermint candy pieces for a decorative finish.
Use white chocolate. Swap out chocolate chips with white chocolate chips for a fun twist and extra holiday flair.
Make them festive. Roll the dough balls in red and green sanding sugar before baking or top the finished cookies with holiday-themed sprinkles for extra cheer.
Add espresso powder. For a more intense chocolate flavor, add a teaspoon of espresso powder to the dry ingredients.

How to Serve

Chocolate Peppermint Cookies are perfect on their own, but they also make a delicious addition to a holiday cookie platter with other favorites like:

You can also enjoy them with a warm mug of hot chocolate or coffee for the ultimate cozy treat!

Recipe Tips and Tricks

Use good quality cocoa powder. For the richest chocolate flavor, opt for a high-quality cocoa powder. Dutch-processed cocoa works wonderfully for a deep, indulgent taste.
Crush the candy canes. Place candy canes in a zip-top bag and use a rolling pin to crush them into small pieces, but avoid turning them into powder. This ensures even distribution and a delightful crunch.
Don't overmix. You want the flour mixture and wet ingredients to just come together. Overmixing can cause them to become dense and flat. Less is more.
Don't overbake. These cookies should come out of the oven when the edges are just set but the centers still look slightly soft. They'll firm up as they cool for that perfect chewy texture.

Storing and Freezing Instructions

How to Store

Keep chocolate peppermint cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to a month.

How to Freeze

These cookies freeze beautifully! Baked cookies can be stored in a freezer-safe container for up to 3 months. Just thaw at room temperature before serving. You can also freeze raw cookie dough balls. Place them on a baking sheet until firm (1-2 hours), then transfer to a freezer-safe bag. You can also bake from frozen, adding a minute or two to the baking time.

FAQ

What type of peppermint should I use for chocolate peppermint cookies?

Crushed candy canes or peppermint candies work perfectly in this recipe. They add both flavor and a festive crunch. For a subtler texture, you can also use peppermint extract, but go light-peppermint can quickly overpower other flavors.

Can I add other mix-ins to chocolate peppermint cookies?

Absolutely! Chocolate chips, white chocolate chunks, or even chopped Andes mints are great additions. Just don't overload the dough to maintain the chewy texture.

Can I make these cookies ahead of time?

Yes! The dough can be prepared and chilled for up to 24 hours before baking. You can also freeze the dough balls for later use. Just bake straight from frozen, adding an extra minute or two to the baking time.

More Recipes with Peppermint

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Cinnamon Roll Cookies

Cinnamon Roll Cookies bring all the cozy, spiced flavors of a classic cinnamon roll into a soft, buttery cookie form. Swirled with a cinnamon-sugar filling and topped with a drizzle of sweet icing, these cookies are the perfect way to enjoy a beloved breakfast treat any time of day. Great for special occasions, but easy enough to slice-and-bake any time you need a cookie fix!

Is there a better dessert than traditional Cinnamon Rolls? The warm spices, rich brown sugar, and tender, fluffy dough melt in your mouth. This cinnamon roll cookie recipe honors that tradition with a subtle change. Instead of the yeasted dough, it uses a soft and chewy sugar cookie dough, but the rest of the flavors are all there. My favorite thing about them? You can freeze the log ahead of time, then thaw, slice and bake whenever! It's my new favorite cookie recipe, and we love them for birthdays, brunches, or even holiday cookie boxes.

Why You'll Love These Cinnamon Roll Cookies

Stunning presentation. That perfect swirl of cookie dough looks so high-end that your guests will ask where you bought your cookies! It's not all looks, though. The brown sugar butter filling adds a sweet, buttery crunch to the coil, and I love the tanginess of the cream cheese topping. Simple but refined at the same time.
Classic flavor. These recipe will give you cinnamon rolls in cookie form.The trick is to make a soft, chewy sugar cookie, roll it into a rectangle, then top it with actual cinnamon roll filling for that telltale cinnamon flavor and iconic swirl. Each slice looks picture-perfect, especially when drizzled with a simple cream cheese glaze.
Great make-ahead option. Since the spiral cookie dough needs to be rolled out and chilled, you can easily make it a few days before you need it or even freeze the cookie dough log for later. Just slice off however many cinnamon roll sugar cookies you need, bake, and serve. Such a time saver!
New holiday favorite. With the soft sugar cookie inside and delicious cinnamon sugar swirl, these cinnamon cookies taste like Snickerdoodle Cookies on steroids. They're warm and cozy with layers of cinnamon spice and look right at home on any holiday dessert table.

Ingredient Notes

To make these delicious Cinnamon Roll Cookies, you will need the following ingredients (full measurements in recipe card below):

For the cinnamon roll cookies:

all-purpose flour - sift the flour to remove any clumps and avoid adding too much and drying out the dough.
cinnamon
baking powder - this is the main leavening agent and helps the dough puff up. Always use fresh, active baking powder for the best rise.
salt
unsalted butter - fully softened at room temperature. This will be creamed with the sugars, so it needs to be tender and pliable.
brown sugar - the mixture of different sugars offers sweetness, extra flavor, crisp edges, and a chewy bite. Light brown sugar has just enough flavor without overpowering the cinnamon, and it is ideal for this recipe.
white sugar
vanilla extract
egg - to bind the cookie dough together.

For the cinnamon roll filling:

unsalted butter - melted and slightly cooled.
brown sugar - for that classic cinnamon filling flavor.
cinnamon - this is key! You need just the right amount.

For the cream cheese glaze:

cream cheese - at room temperature.
milk - to thin out the glaze. Any type of milk will do.
vanilla extract
confectioners' sugar - add as much as you'd like until you reach the desired consistency.

You will also need EQUIPMENT.

How to Make the Best Cinnamon Roll Cookies

First, make the cinnamon roll cookies.

Combine wet ingredients. In a stand mixer with paddle attachment (or large bowl with electric mixer), add butter, brown sugar, and white sugar. Beat on medium-high speed until light and fluffy looking, around 2-3 minutes. Add in the vanilla and egg, then beat again until well-combined, smooth, and fluffy, about 1-2 minutes.

Combine dry ingredients. In a small mixing bowl, whisk together the flour, cinnamon, baking powder, and salt, until well-combined.
Add dry to wet. Add in the dry ingredients, then beat on low until just combined and smooth. The dough will be soft, resembling gingerbread dough.

Chill. Gather the dough together and wrap into a flat rectangle shape with plastic wrap. Place into the fridge for 1 hour to harden.

Next, make the cinnamon-sugar filling.

In a small mixing bowl, whisk together the brown sugar and cinnamon. Set aside.

Let's assemble the cookies.

Roll dough. Remove dough from the fridge and place onto a well-floured parchment paper or surface. Using a rolling pin, roll the dough out to be about 11x8-inch in size.

Add filling. Brush the surface with the melted butter, then sprinkle all of the cinnamon sugar mixture over top. Lightly press the cinnamon sugar down into the surface of the dough.

Roll. Starting from the long side, roll the dough up into a log as you would with cinnamon rolls.

Chill. Wrap the dough log in plastic wrap, then place into the fridge for at least 1 hour, up to overnight.

Now, slice and bake.

Slice cookies. Remove the dough log from the fridge. Using a sharp knife, slice ½-inch cookies out of the log.
Bake. Line 2 large baking sheets with parchment paper. Place cookies onto the prepared baking sheets. Place into a 350F preheated oven to bake for 10-11 minutes, or until the cookies seem soft but set. Remove cookies from the oven and allow to fully cool before glazing.

Finally, make the cream cheese glaze.

Add all of the glaze ingredients into a medium mixing bowl. Use a whisk or electric hand mixer to beat together until smooth and creamy. Drizzle glaze over the cooled cookies. Allow glaze to fully set before enjoying.

Recipe Variations

Use fresh spices. You can certainly use up an old jar of cinnamon, but you'll get a much richer flavor with fresh cinnamon. This is a great recipe to try out different varieties of cinnamon, too!
Try a different glaze. Cream cheese frosting is a classic topping for homemade cinnamon rolls, but there are so many options. They're great without any glaze, like a buttery cinnamon sugar cookie, or you can make a simple vanilla glaze, add some cinnamon, and more. Play with the flavors in the drizzle to highlight the season!
Play with spices. Of course, cinnamon rolls rely on cinnamon, but you can certainly use apple pie spice, pumpkin spice, or other spice combinations to customize the flavor.

How to Serve

These Cinnamon Roll Cookies are delicious served with a hot drink like coffee or tea. Try it with:

Recipe Tips and Tricks

Chill the dough. This is essential! We need the butter to firm up before baking, or the cookies will spread and lose their shape. It also makes them harder to slice neatly. Give them at least an hour of chill time before slicing and baking.
Use a sharp knife. If you use a dull knife, you'll compress the swirl and disturb the round shape of the cookies. For best results, use a very sharp slicing knife, like a granton edge knife, and gently saw through the dough instead of pressing straight down.
Trim off the ends. The outside ends of the dough log won't look quite as perfect as the inside slices. You can either flip the cookies over (hiding the imperfect outer edges underneath) or save them for taste testing.

Storing and Freezing Instructions

How to Store

Once baked, the unglazed cookies can be stored in an airtight container at room temperature for about 3 days. The sweet icing contains dairy and should be refrigerated. You can also refrigerate the log of cookie dough for 2-4 days before baking.

How to Freeze

Leftover cookies can be frozen for up to 3 months, but you can also freeze the roll of cookie dough. To bake, thaw the log of dough in the fridge and then slice rounds and bake like normal. To keep the dough fresh, wrap it in several layers of plastic wrap.

FAQ

What type of cookie dough is best for cinnamon roll cookies?

You want a chewy sugar cookie base with a buttery, sweet flavor to emulate the flavor of cinnamon rolls, but it needs to be firm enough to hold the swirl during rolling and baking. This recipe is soft and chewy, thanks to the butter and brown sugar, with a warm flavor from the cinnamon. It feels more like gingerbread dough and pairs perfectly with the cinnamon roll filling, keeping its distinct swirl even after slicing and baking.

How do you cut cinnamon roll cookies without ruining the swirl?

Two answers: chill the dough and use a sharp knife. The dough needs to be totally chilled to solidify the butter, which will help hold the jelly-roll style spiral in place. Then, use a very sharp knife meant for slicing to cut through the cookie dough without any drag marks. I'm partial to a Granton edge blade, which is also great for slicing bread, roasts, and more. It makes the smoothest cut every time and is a game-changer!

How do you cut cookie dough into even slices?

Honestly, it helps to use a measuring tape or pastry mat with the measurements listed. Use your knife to make a small indentation on the cookie dough log every ½ inch, then go back through and cut. Precise cuts don't necessarily matter at home, but it can really take the appearance over the top.

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Brookies Cookies

Brookies Cookies are the perfect combination of two iconic desserts - brownies and chocolate chip cookies. They have the fudgy richness of brownies and are chewy and buttery with crisp edges like a classic chocolate chip cookie. The best part? They require no chilling, so you can bake right away!

Brookies are one of the best dessert mashups ever. If you're not familiar, brookies are basically fudgy brownies baked with a layer of chocolate chip cookie dough on top. Although I love the original, brookie cookies are my favorite way to enjoy this flavor combination. They're fudgy and chewy with my crackly, gooey brownie cookie recipe on one side and no-chill chocolate chip cookie dough on the other. They're the perfect sweet treat for birthdays, holidays, cookie boxes, or any time you need to satisfy a cookie craving.

Why You'll Love These Brookies Cookies

Nostalgic flavor. Brookies instantly bring back the flavor of my favorite childhood desserts. There's nothing quite like the taste of warm, freshly baked chocolate chip cookies and brownies, and they're even better together. These homemade brookies taste like being a kid again!
Easy to make. There are no boxed mixes or store-bought cookie dough here! The two different doughs are made completely from scratch, but I promise, they're easy recipes. Like, so easy, you don't even need to chill the dough. It does require a little extra effort to make two doughs, but it's absolutely worth it!
Great for chocolate lovers. With brownie cookie dough on one side and classic chocolate chip dough on the other, this cookie combo has chocolate in every bite! The brownie cookie dough is made with real melted chocolate and has chocolate chips folded in, so you get that crunchy, melty chocolate chip texture on either side. They're a little over-the-top, but in all the right ways.

Ingredient Notes

To make these delicious Brookies Cookies, you will need the following ingredients (full measurements in recipe card below):

all purpose flour - for both the brownie cookie dough and chocolate chip cookie dough. Be sure to use regular all purpose, not self-rising or whole wheat.
baking soda - in both cookie doughs to help the cookies puff up.
sugar - you will need white sugar in both cookies, and light brown sugar in the chocolate chip cookie dough as well to give it that classic chocolate chip cookie flavor and chewy texture.
unsalted butter - butter should be softened to room temperature for the chocolate chip cookies, but not necessary for the brownie cookies as they get melted with the chocolate.
eggs - added at room temperature.
vanilla extract - added to both doughs for flavor.
salt - added to both doughs to balance out the sweetness.
Dutch processed cocoa - sifted to remove lumps.
semi-sweet chocolate - finely chopped. This will be melted for a rich, fudgy, decadent texture in the brownie cookies
chocolate chips - I like to use semi-sweet or dark chocolate chips. Save some extra to press on top of the cookies before baking.

You will also need measuring cups and spoons, several mixing bowls, a whisk, a sifter, an electric hand mixer, a spatula, parchment paper, 2 large baking sheets, and a cookie scoop.

How to Make the Best Brookies Cookies

First, make the brownie cookie dough.

Melt chocolate. In a small mixing bowl, add the butter and chopped chocolate. Place into the microwave and heat in 30 second intervals, stirring in between, until full melted and smooth. Set aside.
Combine dry ingredients. In a medium mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt, until very well-combined. Set aside.

Combine wet ingredients. In a large mixing bowl, add the eggs, sugar, and vanilla. Using an electric hand mixer, beat together on high speed until the mixture looks very pale and fluffy, about 4 minutes.
Add melted chocolate. Pour in the melted chocolate/butter mixture, then beat again until combined.

Add dry to wet. Add in the dry ingredients, then beat again until combined. Note that the batter will be more runny than cookie dough and liquidy. It will harden up once chilled. Fold in chocolate chips (if using).
Chill. Place the brownie cookie dough into the fridge to cool slightly while you make the chocolate chip cookie dough, about 15 minutes.

Combine dry ingredients. In a medium to large sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt, until well-combined. Set aside.
Combine wet ingredients. 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 dry to wet. Add the dry mixture into the wet, then stir until fully-combined, then fold in the chocolate chips.

Assemble and bake:

Scoop chocolate chip cookie dough. Use a small cookie scoop to scoop out the chocolate chip cookies (about 1 tablespoon full), and place onto one of the prepared baking sheets.
Scoop brownie cookie dough. Remove the brownie cookie batter from the fridge, then use the same cookie scoop to scoop out the brownie cookies, and place onto the same cookie sheet with the chocolate chip cookies.

Preheat. Preheat the oven to 350F. Line 2 large baking sheets with parchment paper.
Chill. Return the cookie balls into the fridge and chill for 15 minutes while the oven preheats.
Combine cookie balls. Take each chocolate chip cookie dough ball, and firmly press it together with a brownie cookie dough ball, then lightly roll it together to further form them together. Make 6 blended cookie balls, and place the rest back in the fridge to keep them cool.

Bake. Place the 6 cookies onto the second prepared baking sheet, then place into the oven to bake for 10-14 minutes. When done, the edges should look golden and the centres should look set. Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer them to wire cooling rack to cool.Note: It is best to work in batches while baking, while keeping the remaining cookies cold in the fridge between batches.
Cool. Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer them to wire cooling rack to cool.

Repeat. Repeat baking with remaining cookies.

Recipe Video

Recipe Variations

Make ice cream sandwiches. Place a scoop of vanilla ice cream between two cookies and press down. Freeze for an hour or two to firm up the ice cream, or eat right way! They can also be rolled in mini chocolate chips for extra crunch.
Try different add-ins and toppings. For a really decadent dessert, fold pieces of caramel candy into the brownie cookie dough or sprinkle a little flaky sea salt on top. I also like to press a few extra chocolate chips on top of the cookies before baking to give them a professional look.
Play with different cookie variations. Substitute the chocolate chip cookie dough with a different cookie dough, like peanut butter cookie dough, oatmeal chocolate chip, monster cookies, or more. Focus on buttery cookie doughs with a chewy texture for the best result.

How to Serve

These Brookies Cookies are delicious served with a hot drink like warm milk, tea, or coffee. Some classics to serve with this are:

Recipe Tips and Tricks

Give yourself a little time. The brownie portion of these cookies is softer than the chocolate chip side and will need extra time to firm up. I recommend baking these cookies 2-3 hours before you need them for the best texture.
Sift the dry ingredients. Baking powder and baking soda often clump, which can cause your cookie dough to rise unevenly and have little pockets of sour flavor. Sifting takes barely any extra time and is worth it!
Don't overmix. To get the right balance of textures, avoid pressing the different cookie doughs together too much. Roll them together gently in the palms of your hands. Likewise, you don't want to press too gently, or they won't hold together. They should look like a round ball when done.

Storing and Freezing Instructions

How to Store

Store leftover cookies in an airtight container at room temperature for 2-3 days.

How to Freeze

For longer storage, store excess cookies in a freezer-safe bag for up to 6 months. You can also freeze the cookie dough solid on a sheet pan for 1-2 hours until hard, then transfer to an airtight container or freezer bag for up to 3 months. Thaw and bake later for a smaller serving.

FAQ

What are brookie cookies?

Brookies are a mash-up of two delicious desserts: decadent brownies and chewy chocolate chip cookies. They're traditionally made by pressing a layer of cookie dough over fudgy brownies, and these brookie cookies take the same flavors in a new direction. Replace the brownie part with a rich chocolate brownie dough, then roll it together with chewy chocolate chip cookie dough and bake. They're essentially chocolate chip brownie swirl cookies, and you get the best of both desserts in each bite!

Can you freeze brookie cookie dough?

Yes! This is a great way to enjoy freshly baked cookies later without needing to make the cookies from scratch. I recommend shaping the cookie dough how you want it, then freeze the cookie dough balls on a sheet pan lined with parchment paper. Once frozen solid, transfer them to a freezer-safe, airtight container and freeze for up to 3 months. Thaw the cookie dough in the fridge then bake like normal.

How do you shape homemade brookie cookies?

There are several different ways to merge the separate cookie doughs together. I like to roll out small cookie dough balls from each of the separate doughs, then press the one of each type together. Roll them gently in the palms of your hands to meld them together into one larger ball. You get a little swirly, yin-and-yang effect, and the two contrasting sides look stunning together.

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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. They look like little snowballs rolled in sugar and are a must-have on your holiday cookie plates. One of my all-time favorite cookies!

Did you know Mexican wedding cookies have a laundry list of different names? They also go by Russian tea cakes, pecan snowball cookies, butter balls, and more! Whatever you call them, they're the perfect holiday cookie - super simple to make with a wonderful bite, just enough nutty flavor from the pecans, and a mouthful of powdered sugar to sweeten them up. Pair them with Italian Christmas Cookies, Red Velvet Crinkle Cookies, Peanut Butter Blossoms, and more for the most delicious Christmas cookie tray ever!

Why You'll Love These Mexican Wedding Cookies

Nostalgic flavor. Many of us grew up eating classic Mexican wedding cookies and look forward to sharing them with our own families. There's nothing quite like that buttery, nutty bite under the soft bite of powdered sugar! They're always a little messy to eat, but that's part of the fun.
Super simple to make. Inside of that cloud of powdered sugar is, essentially, a rounded shortbread cookie made with pieces of pecans. The recipe only requires 5 ingredients, and the cookie dough comes together in just a few minutes in the mixer. Even total beginners can nail this simple recipe. Easy peasy!
Essential for the holidays. It isn't the holiday season without a plate of these tender, buttery cookies to enjoy with hot chocolate or to serve for Santa on Christmas Eve. They look picture-perfect in your Christmas cookie boxes, too!

Ingredient Notes

To make these delicious Mexican Wedding Cookies, you will need the following ingredients (full measurements in recipe card below):

unsalted butter - it's essential to use room temperature butter or your cookies won't get that light, buttery texture.
confectioners' sugar - this will keep the shortbread cookies really light and tender while adding essential sweetness. You also need powdered sugar for rolling the cookies in.
all purpose flour
vanilla extract - for flavor.
pecans - finely chopped. I like to toast the pecans first to bring out their flavor.

You will also need measuring cups and spoons, a stand mixer (or a hand mixer with large mixing bowl), large sheet pan, parchment paper or silicone mat, cookie scoop, and wire rack.

How to Make the Best Mexican Wedding Cookies

Cream wet ingredients. Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat on medium until incorporated.

Add flour. Gradually add the flour and beat on low speed until combined, and a dough has formed.

Add pecans. Add pecans and beat on low speed until incorporated.

Chill. Cover and chill for 1 hour.
Scoop cookies. Line a half sheet baking pan 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 at least 1 inch apart on the baking sheet. Once the baking sheet is full, transfer to the refrigerator and chill until oven is preheated.
Bake. Bake in a 350F preheated oven for 15-18 minutes, until they are golden brown on the bottom edges.

Roll. Allow cookies to cool on the baking sheet for 5 minutes, then roll them in a bowl of confectioners' sugar while still warm, until completely coated.
Cool and re-roll. Transfer the cookies to a wire cooling rack to cool completely. The sugar at this stage will melt and be slightly sticky. Roll them again in confectioners' sugar once completely cooled.

Recipe Variations

Try different nuts. Instead of pecans, use walnuts, hazelnuts, cashews, pistachios, etc.
Amp up the nutty flavor. Replace the vanilla extract with almond extract for an extra pop of nuttiness to complement the pecans.
Play with add-ins. Mexican wedding cookies are known for their pecan flavor, but you can certainly make some creative adaptations. Try using candied pecans instead of toasted pecans or add sprinkles, mini chocolate chips, etc. Add a little ground cardamom for a fruity, herby note. They're also lovely with a bit of fresh orange zest!
Ditch the sugar coating. If you prefer the pieces of pecans but aren't a big fan of the powdered sugar coating, make these pecan sandies instead. The cookie recipes are almost identical minus the sugar coating!

How to Serve

These Mexican Wedding Cookies are delicious served on with a hot drink like tea or coffee. Some if my favorites include:

Recipe Tips and Tricks

Roll twice. This is the trick to getting that classic white snowball appearance. Roll the cookies while still warm, then roll a second time after cooling for an even coating of powdered sugar.
Use room temperature butter. When your ingredients list is this short, the quality and condition of the ingredients makes a big difference! The butter must be fully softened, or it won't turn light and fluffy in the mixer. You can't rush this step!
Freeze and bake later. If you know you want to serve these Mexican wedding cookies throughout the holiday season, make a batch, roll the cookies into dough balls, then freeze them solid on a cookie sheet. Transfer the cookie dough balls into a freezer-safe container and then bake and roll in sugar following the instructions in the recipe card. You'll get that freshly baked flavor without any fuss.

Storing and Freezing Instructions

How to Store

Store any leftover cookies in an airtight container at room temperature for 3-4 days or freeze the baked cookies for later. If you need to stack several layers, place a piece of parchment paper between the layers to keep them from smudging too much.

How to Freeze

Store the baked cookies in a freezer-safe container, then freeze them for up to 3 months. Do not thaw in the fridge, as this can cause the powdered sugar to become wet. Place the frozen cookies on a cookie platter at room temperature and enjoy right away.

You can also freeze the cookie dough balls on a parchment lined sheet pan for 1-2 hours until hard. Then transfer to a freezer bag or airtight container and freeze for up to 3 months. When ready to bake, thaw the dough balls in the fridge and bake like normal. Roll in a powdered sugar and enjoy!

FAQ

What are Mexican wedding cookies?

Mexican wedding cookies have a long culinary history, spanning hundreds of years across Europe, the Middle East, Latin America, and beyond. Although they are commonly enjoyed in Mexico (and called polvorones), traditional Mexican wedding cookies most likely descend from shortbread cookies made in the ancient Middle East, as similar recipes appear across Europe. These days, they are a popular option for Christmas, Easter, baby showers, and any other special occasions.

Can Mexican wedding cookies be frozen?

Yes, but the powdered sugar can easily absorb moisture and liquefy while thawing. It's best to either eat the cookies cold from the freezer or freeze the uncooked dough balls, bake them off, and roll in sugar for a freshly baked taste.

What's the difference between Mexican wedding cookies and pecan sandies?

The difference is minimal. Personally, I grew up with pecan sandies being more like pecan shortbread - buttery, crisp, with a melt-in-your-mouth flavor. However, many people grew up with them rolled into little balls and tossed in confectioner's sugar after baking, just like Mexican wedding cookies. That sugar topping is really the main difference, although there are subtle variations between different recipes.

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Red Velvet Blossoms

These Red Velvet Blossoms are a fun twist on the classic peanut butter blossoms. With their vibrant red color, rich cocoa flavor, and signature chocolate kiss, these soft and chewy cookies are perfect for adding a pop of festivity to your holiday season. Whether for parties, cookie swaps, or cozy nights in, they're always a hit!

Red velvet cookies are also surprisingly so easy to make with just a few pantry staples. Serve them with a mug of hot cocoa or a glass of milk, and watch these cookies become a new holiday tradition. They're festive, delicious, and almost too pretty to eat. A must-make this season!

Why You'll Love these Red Velvet Blossoms

Super festive. Red velvet blossoms are the ultimate holiday cookie with their deep red hue and rich cocoa flavor. Topped with a classic Hershey's kiss, they're as beautiful as they are delicious. These cookies are always a favorite at cookie exchanges and make a striking addition to your holiday dessert spread.
The best texture. These red velvet cookies have the best texture - soft and chewy and coated in sugar with a creamy chocolate kiss centre. The perfect bite-sized treats!
Perfect for gifting. Rolled in sparkling sugar and crowned with a chocolate kiss, these bold red cookies are perfect for gifting in a Holiday Cookie Box. Wrap them up in a holiday tin or box, and they're ready to spread cheer.

Ingredient Notes

To make these festive Red Velvet Blossoms, you will need the following ingredients (full measurements in recipe card below):

all-purpose flour - spoon the flour into your measuring cups and level it to get the right amount of flour every time.
natural cocoa powder - use unsweetened cocoa powder to control the sweetness of the cookies.
salt - salt will highlight all the delicious flavors in these cookies, making them even more tempting.
baking powder - this will give the cookie dough a little lift and a puffy texture.
butter - always use softened unsalted butter at room temperature.
white sugar - use your preferred granulated sugar (like cane sugar, date sugar, or coconut sugar), or use a sugar-free substitute like stevia or monk fruit.
egg - use room temperature egg for best results.
vanilla extract - you can use an equal amount of vanilla bean paste for a richer vanilla flavor, or try a different extract flavor such as almond extract or peppermint extract.
red gel food coloring
hershey's kisses - unwrap each Hershey's kiss before placing them in the center of the just-baked cookie dough balls.

You will also need measuring cups and spoons. mixing bowls, hand mixer or stand mixer, large baking sheet, parchment paper, and wire cooling rack.

How to Make the Best Red Velvet Blossoms

Combine dry ingredients. In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

Combine wet ingrdients. Use a stand mixer (or hand mixer) and cream the butter and sugars together in a mixing bowl on medium speed until light and fluffy, about 2-3 minutes. Add egg and vanilla and continue to beat on medium until fully incorporated.

Add dry to wet. Gradually add the dry ingredients until just combined.

Roll dough in sugar. Place granulated sugar for rolling into a shallow bowl. Take 1 tablespoon of dough at a time and roll into 1-inch balls. Roll into the sugar to coat.

Chill. Place cookies on a silpat or parchment-lined half sheet baking pan, spaced 2 inches apart. Transfer the baking sheet to the refrigerator and chill the cookies for 1 hour.
Bake. Bake the cookies in a 350F preheated oven for 10-13 minutes until the edges are set.

Add kiss. Remove from the oven and immediately gently press a chocolate kiss into the center of each cookie. Gently transfer cookies to a wire cooling rack to completely cool. Note that the kisses will melt and get soft but will hold its shape. It will slowly harden as the cookies cool completely. You can speed up this process by transferring the cookies to the refrigerator or freezer to cool quickly.

Recipe Variations

Mix up your kisses. While traditional milk chocolate kisses are a classic choice, these red velvet cookies are versatile enough to pair with other flavors. Try dark chocolate, white chocolate, or even caramel-filled kisses to switch things up. Want a festive twist? Try peppermint kisses for a holiday-ready version.
Roll in sprinkles. After shaping the cookie dough balls, we roll them in sugar, but you can switch things up. Roll them in holiday-themed sprinkles or colorful sugar instead.
Add a chocolate drizzle. Once the cookies have cooled, elevate them even further with a drizzle of melted white, dark, or milk chocolate.
Switch up the toppings. Don't limit yourself to traditional chocolate kisses. Try topping your cookies with mini peanut butter cups, caramel-filled chocolates, or even a dollop of cream cheese frosting for a red velvet cake-inspired twist.

How to Serve

These Red Velvet Blossoms are delicious served on their own as a sweet treat whenever the sugar craving hits, or served in a larger cookie spread with some of my favorite holiday cookie recipes including:

These cookies would be a perfect in a holiday cookie box too! They're the perfect festive cookies for gifting all winter long.

For more cookie recipes, see our 30+ Christmas Cookies.

Recipe Tips and Tricks

Press the kisses after baking. It might be tempting to add the kisses before baking, but don't do it! Chocolate kisses can melt too much in the oven and lose their iconic shape. Instead, bake your Red Velvet Blossoms first, then press the kisses gently into the warm cookies right after they come out of the oven. The residual heat will soften the chocolate just enough to stick without melting completely.
Chill the dough. For the perfect red velvet cookie texture, chilling the dough is a must! It helps the cookies hold their shape while baking and creates a tender, chewy texture.
Cool before storing. Allow your cookies to cool completely on a wire rack before storing them in an airtight container. If you store them while they're still warm, you will end up with a chocolatey mess.
Test bake a few cookies. Not sure about your oven temperature or cookie size? Bake a small test batch of 2-3 cookies first. This way, you can make any necessary adjustments to the baking time or dough consistency before committing the entire batch.
Turn it into a kid-friendly activity. This cookie recipe is a great one for getting the kids involved. Let the kids help roll the dough into sugar or press the kisses onto the warm cookies. They'll love creating these fun treats just as much as they'll enjoy eating them.

Storing and Freezing Instructions

How to Store

Store leftover red velvet cookies in an airtight container at room temperature for 1 week. If you are stacking them in a cookie tin or other container, separate each layer with a piece of wax paper.

Pro tip: To keep your cookies soft and fresh, place a slice of sandwich bread in the airtight container with them. The bread will release moisture, keeping your cookies tender for days without affecting their flavor.

How to Freeze

Let the red velvet blossoms cool completely before freezing. Store them in a freezer-safe container or bag for up to 3 months. When you're ready to enjoy them, let the cookies thaw at room temperature, and they'll be as soft and delicious as the day you baked them.

You can also freeze the cookie dough. Roll it into balls and coat in sugar, then place them on a baking sheet and freeze until firm. Transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, let the dough thaw in the fridge, then bake as directed. Store the chocolate kisses separately and press them into the cookies after baking.

FAQ

How do I prevent my red velvet blossoms from spreading too much?

Chilling the dough before baking is key to keeping your cookies from spreading too much. If the dough is too warm, the cookies may flatten out as they bake. Let the dough chill in the fridge for at least 30 minutes before rolling into balls and baking. This will help the cookies maintain their perfect shape.

Can I make red velvet kiss cookies ahead of time?

Yes! These cookies are great for making ahead. You can freeze the unbaked dough by rolling it into balls and placing it on a baking sheet. Freeze until firm, then transfer the dough balls to a freezer bag. When you're ready to bake, just thaw the dough in the fridge overnight and bake as usual. You can also store baked cookies in an airtight container at room temperature for up to a week.

Do I need to use red food coloring for red velvet cookies?

While traditional red velvet recipes rely on food coloring to achieve their signature color, it's not absolutely necessary. If you prefer, you can skip the food coloring for a more subtle, natural look. However, the classic red hue adds a festive touch, especially for holiday cookies!

More Red Velvet Recipes

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Chocolate Ginger Cookies

Chocolate Ginger Cookies bring together the deep richness of chocolate with the warmth of ginger. With a soft, chewy texture and a hint of molasses, these cookies stay soft for days! They are great for the Christmas holiday season, but simple enough to make whenever you're in the mood for something deliciously spiced this season.

There's just something special about the combination of chocolate and ginger. The rich chocolate flavor mixed with the warmth of ginger is just so good. The best part? These cookies are freezer-friendly, so you can prepare the dough in advance and bake fresh cookies anytime! They've quickly become a favorite in our holiday cookie rotation, ideal for gifting, sharing, or enjoying with a cozy cup of tea by the fire.

Why You'll Love These Chocolate Ginger Cookies

Classic holiday flavor. The combination of rich chocolate and warm spices in these cookies is a holiday classic. The ginger adds warmth, while the molasses provides depth, making each bite feel like a cozy winter treat.
Easy to make. Although this dough takes some time to make because it needs to be chilled for a bit, the steps to make it are very easy and straightforward. Just mix, chill, scoop, and bake. They are perfect for a quick batch whenever the craving hits. So easy!
Looks beautiful. These cookies spread slightly in the oven, creating perfect crinkled tops dusted with sugar that looks stunning on holiday cookie trays or paired with a hot cup of coffee.

Ingredient Notes

To make these easy Chocolate Ginger Cookies, you will need the following ingredients (full measurements in recipe card below):

all-purpose flour - forms the base for these cookies and provides structure.
Dutch processed cocoa powder - gives the cookies their deep chocolate flavor. Use a high-quality cocoa powder for the best results.
baking soda - The main leavening agent that helps the cookies rise and create beautiful crinkled tops.
spices - warms spices like ground ginger, cinnamon, and cloves are added for that signature ginger cookie flavor. A little salt is also to balance out the sweetness.
butter - gives the cookies their rich, tender texture.
sugar - brown sugar and granulated sugar adds sweetness and helps keep the cookies moist and chewy.
egg - binds the ingredients together and gives the cookies structure.
molasses - adds a distinct flavor and helps keep the cookies soft.
vanilla - adds flavor.

How to Make the Best Chocolate Ginger Cookies

Combine dry ingredients. In a medium mixing bowl bowl, whisk together flour, cocoa powder, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
Combine wet ingredients. In a large mixing bowl, use a hand mixer (or stand mixer) to cream together the butter and sugars on medium speed until light and fluffy, about 2 minutes. Add the egg and beat until incorporated. Then, add molasses and vanilla and beat on low until combined.
Add dry to wet. Gradually add in the dry ingredients and beat until just combined.

Chill. Cover the bowl with plastic cling wrap and refrigerate for 2 hours.
Scoop and roll cookies. Transfer coarse sugar into a small bowl. Line a half sheet baking pan with parchment paper or a silicone mat. Then, use a cookie scoop to scoop out 1.5 tablespoons of cookie dough at a time, and roll into a ball.
Coat in sugar. Roll the cookie ball into the bowl of sugar to fully coat it. Place on the lined baking tray, spaced 2-3 inches apart. You will have to bake in multiple batches (or freeze some uncoated cookie balls to bake later).

Bake. Bake in a 350F preheated oven for 10-12 minutes until the edges are set. Remove from oven and allow the cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire cooling rack to cool down completely.

Recipe Variations

Add candied ginger. Boost the ginger flavor even more by folding in finely chopped candied ginger into the dough. It adds a chewy texture and extra warmth.
Double the chocolate. Add chocolate chips or chunks to the dough for extra chocolate flavor.
Add a chocolate drizzle. Once the cookies have cooled, add even more richness with a drizzle of melted dark chocolate or white chocolate.
Add more spices. For a stronger ginger flavor, increase the ground ginger by ½ teaspoon. You can also experiment with different types of warm spices including nutmeg or cardamom.

How to Serve

Chocolate Ginger Cookies pair so well with a hot drink like a cup of coffee, hot cocoa, or spiced tea. Some of our favorites are:

We also like to arrange them on a holiday cookie platter with other festive cookies, like Sugar Cookies, Gingerbread Cookies, Peanut Butter Blossoms, and Pecan Snowball Cookies. They're also a great addition to holiday cookie boxes!

Recipe Tips and Tricks

Spoon and level the flour. To avoid overmeasuring, spoon the flour into your measuring cup and level it off with a knife.
Use room temperature ingredients. Using softened butter and room-temperature egg helps create a smooth, even dough.
Chill the dough. For the perfect chocolate ginger cookies, chilling the dough is a must! It helps the cookies hold their shape while baking and creates a tender, chewy texture.
Don't overbake. These cookies should be slightly soft in the center when you take them out of the oven. They'll firm up as they cool, staying chewy and tender.

Storing and Freezing Instructions

How to Store

Keep leftover cookies in an airtight container at room temperature for up to one week. They'll stay soft and chewy throughout the week!

How to Freeze

Freeze baked cookies in a sealed container for up to 3 months. To freeze the cookie dough, scoop out dough balls, freeze them on a baking sheet for 1-2 hours, then transfer to a freezer bag. When ready to bake, simply place the frozen dough balls on a baking sheet and bake, adding a few extra minutes to the bake time.

FAQ

Can I use fresh ginger instead of ground ginger?

Fresh ginger could work, but it will slightly alter the flavor and texture of your cookies. Fresh ginger has a more vibrant and sharp flavor compared to the warm, concentrated spice of ground ginger. Use about one tablespoon of finely grated fresh ginger for every teaspoon of ground ginger called for in the recipe. Keep in mind that fresh ginger adds a bit of moisture, so you may need to slightly reduce other liquid ingredients in the recipe.

How do I prevent my chocolate ginger cookies from becoming too dry?

The key to keeping chocolate ginger cookies soft and chewy is not overbaking them. Keep an eye on the baking time, and remove the cookies when the edges are just set but the centers still look slightly underbaked. They'll firm up as they cool, giving you the perfect texture.

How can I make the cookies softer or chewier?

Using a bit of molasses and brown sugar in the dough is key to a soft, chewy texture as these ingredients help retain moisture. Additionally, avoid overmixing the dough, which can make cookies denser and tougher. Make sure to store them in an airtight container as well!

More Ginger Cookies

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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 M&M's, these cookies bring together everything you love about Christmas in one magical bite. They're so good, you'll find it impossible to stop at just one!

The charm of Christmas monster cookies lies in their delightful combination of three iconic cookies: Peanut Butter Cookies, Oatmeal Cookies, and Chocolate Chip Cookies. To make them extra special for the holidays, we add plenty of seasonal M&M's, giving them a bright, merry look and a fun crunch. Affordable, simple to make, and utterly irresistible, these cookies are the perfect way to spread holiday joy to friends, family, or even Santa himself!

Why You'll Love these Christmas Monster Cookies

A festive twist on a classic. Monster cookies are a classic with their tried-and-true combination of peanut butter, oats, and chocolate, but when you add holiday-colored M&M's, these cookies become a cheerful, irresistible Christmas treat.
The best texture. The oats bring a hearty chewiness, the peanut butter adds its signature nutty richness, and the M&M's provide pops of color and a delightful crunch. They're as festive to look at as they are delicious to eat!
Quick and hassle-free. With just over 20 minutes from start to finish, these cookies are perfect for busy holiday schedules. Plus, there's no need to chill the dough before baking, so you can whip up a batch at the last minute, filling your kitchen with that cozy, sweet aroma that says Christmas is here!
Perfect for sharing. Whether you're contributing to a cookie exchange, leaving a treat for Santa, or spreading joy with homemade gifts, these cookies are a hit with kids and adults alike. Their bright colors and comforting flavors make them a guaranteed crowd-pleaser at any gathering.

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. | aheadofthyme.com

Ingredient Notes

To make these delicious Christmas Monster Cookies, you will need the following ingredients (full measurements in recipe card below):

all-purpose flour - suitable for almost all types of baked goods.
old-fashioned rolled oats - these hold their shape during baking and provide a chewier texture than quick oats.
peanut butter - use creamy peanut butter to add a rich, buttery flavor yet still keep the cookies soft.
butter - softened to room temperature.
sugar - I use both white (granulated) and dark brown sugars to produce light, chewy, and moist cookies.
egg - binds everything together and maintains structure.
vanilla extract - adds a nice flavor.
baking soda - gives the cookies a light, airy texture.
salt - enhances all the flavors in the cookies.
M&M's - use red and green to keep these cookies on theme. We used regular m&m's, but you can also use mini sized ones.
chocolate chips - use store-bought chocolate chips or chop up your favorite chocolate bar. We used regular sized chocolate chips, but you can also use mini ones.

You will also need measuring cups and spoons, large baking sheets, stand mixer or hand mixer, ice cream or cookie scoop, and wire rack.

How to Make the Best Christmas Monster Cookies

Cream butter and sugar. 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 wet ingredients. Add peanut butter, egg, and vanilla, and beat on low until incorporated.

Add dry ingredients. Add flour, oats, baking soda, and salt and beat until just combined.

Add mix-ins. Fold in the m&m's and chocolate chips.

Scoop cookies. Line a large half sheet baking tray with a silicone baking mat or parchment paper. Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet). Press in extra chocolate chips and M&M's on top of the cookies
Bake. Bake in a 350F preheated oven for 10-13 minutes, until edges just start to brown. The cookies may not look done in the middle, but they will continue to cook as they are cooling.

Cool. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely.
Repeat. Repeat baking in batches with remaining cookie dough balls.

Recipe Variations

Change the mix-ins. Switch out the m&m's or chocolate chips and add in different mix-ins like mini marshmallows, peanut butter chips, white chocolate chips, or nuts for a different flavor.
Go gluten-free. Swap out the all-purpose flour for a 1:1 gluten-free baking mix to make these cookies accessible to everyone, without sacrificing their chewy, delicious texture.
Spice them up. Add some holiday spices like cinnamon or nutmeg .
Add extra chocolate. Make them extra indulgent with a drizzle of melted chocolate over top.

How to Serve

Serve these Christmas Monster Cookies with a hot drink like warm milk, tea, or coffee. We love pairing them with:

Recipe Tips and Tricks

Avoid overmixing. Mix the ingredients just until the dry ingredients are combined with the wet ones. This helps maintain a soft, chewy, and gooey cookie texture -exactly what you're aiming for!
Use a cookie scoop. Shaping cookie dough by hand can be time-consuming. An ice cream or cookie scoop makes it quick and easy to create evenly sized cookies every time.
Don't overbake. Remove the cookies from the oven while they're still slightly soft. They'll continue to bake from the residual heat on the hot baking sheet as they cool, ensuring a perfectly tender cookie.
Soften the butter. Softened butter is key for light, fluffy cookies. Let it sit at room temperature for about 30 minutes before baking. In a hurry? Microwave it in 10-second bursts until it's soft but not melted.

Storing Instructions

How to Store

Keep your cookies fresh by storing them in an airtight container at room temperature for up to five days. If needed, you can refrigerate them for up to a month, though the texture may decline over time.

How to Reheat

Enjoy a warm cookie after meals by popping it into the microwave for 10-15 seconds or until warm.

How to Freeze

Store baked cookies in a freezer-safe bag or container for up to three months. You can also freeze unbaked dough balls. Place them on a lined baking tray and freeze for 1-2 hours until hard. Then transfer to a freezer bag or airtight container for up to 3 months. When ready to bake, place the dough balls in the fridge to thaw overnight before baking. Bake according to recipe instructions.

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Gingerbread Macarons

Gingerbread macarons bring the warm, spiced flavors of the holiday season into a delicate, bite-sized treat. With crispy, chewy gingerbread shells and a molasses buttercream filling, these festive macarons taste like a gingerbread cookie and macaron rolled into one. Each macaron is rich with molasses, cinnamon, ginger, and cloves, and they're stunning enough to make any holiday dessert spread feel like a cozy celebration.

These gingerbread macarons are a holiday must-have. They're perfect for gifting, holiday cookie platters, or simply savoring with a hot cup of tea. With a few simple steps and some patience, you'll have a batch that looks and tastes like it came from a professional bakery. Follow along for tips on how to make these festive beauties a holiday tradition in your home!

Why You'll Love These Gingerbread Macarons

Classic gingerbread flavor. Molasses, cinnamon, ginger, and nutmeg makes these Christmas macarons a delicious holiday cookie with classic gingerbread flavor. You can taste the holiday flavor in the macaron shells and in the buttercream filling.
Perfectly delicate and chewy. Macarons are known for the delicate, crisp outer shells and satisfyingly chewy center. Combined with the creamy, melt-in-your-mouth molasses buttercream, these gingerbread macarons are simply irresistible.
Quicker than you think. It only takes about one hour to create these gingerbread macarons for Christmas. You'll just need to follow 10 steps to create the shiny, dainty shells, optional chocolate drizzle topping, and silky buttercream before assembling.
A holiday showstopper. These holiday macarons not only taste amazing but they also look absolutely gorgeous! You would think they came from a fancy bakery. They are perfect for serving at festive gatherings or giving away as homemade holiday gifts.

Ingredient Notes

To make this delicious and festive Gingerbread Macaroons, you will need the following ingredients (full measurements in recipe card below):

almond flour - you need to use super fine almond flour for macarons. If you prefer, you can make it yourself by grinding blanched almonds into a fine, powdery texture.
sugar - you will both confectioners' sugar and super fine white sugar. Superfine sugar has a smaller granule size compared to regular granulated sugar. Powdered sugar (or confectioners' sugar), is created by grinding the sugar even further, beyond the superfine stage.
holiday spices - these macarons get their classic gingerbread flavor by adding in spices like cinnamon, ground ginger, and ground cloves.
egg whites - you can bring these up to room temperature faster by placing the whole egg in a bowl of warm water for a few minutes before cracking and separating them.
brown gel food coloring - use powdered or gel food colouring as liquid coloring will change the consistency of your macarons. If you don't care about the color of the macarons, you can leave the food coloring out.
molasses buttercream - made quickly using simple ingredients including butter, confectioners' sugar, fancy molasses, and vanilla.
garnish - optionally, decorate the macaron tops with melted white chocolate and gingerbread man sprinkles.

Baking Tools

To make macarons from scratch, you will need the following baking tools and equipment

measuring cups and spoons or a kitchen scale
mixing bowl
piping bag and large ½ inch round tip
silicone baking mat (or parchment paper)
large half sheet baking pan
wire cooling rack

How to Make the Best Gingerbread Macarons

Prep. Prepare a baking sheet with a silicone baking mat (or if you have enough, prepare 2 baking sheets).
Combine dry ingredients. Using a fine mesh sieve over a large mixing bowl on a kitchen scale, sift almond flour until you reach 137 grams. Discard any large pieces of almond flour. Repeat with the confectioners' sugar. Whisk together the almond flour, confectioners' sugar, cinnamon, ginger, and cloves, until very well-combined. Set aside.

Beat egg whites and sugar. Add egg whites to the bowl of your stand mixer. Using a whip attachment, beat the mixture, starting on low. Once soft peaks have been formed (about 2 minutes), slowly add the sugar and increase the speed to medium. Once medium peaks are achieved, increase the speed to high. Beat on high until stiff peaks have formed, about 2 minutes.
Color. Add in the food colouring and beat until just combined.

Add dry ingredients to wet ingredients. Remove the bowl from the stand mixer, and place a sieve over top. Pour the dry mixture into the sieve, then sift the dry ingredients into the meringue.

Fold. Use a rubber spatula to fold the dry ingredients into the meringue until a lava-like consistency is achieved. Be careful not to overmix and over-deflate the meringue.
- The mixture is ready to be piped when it ribbons off your spatula. The batter, when lifted with a spatula, should keep flowing off the spatula in ribbon shapes nonstop, without drizzling off too quickly. If it is coming off in large V shaped chunks it needs to be folded more.
- My preferred test is the 'figure 8' test: If you can lift some batter up and use it to draw several figure 8's without the stream breaking, it is ready!

Pipe macaron shells. Add batter to a piping bag with a medium to large sized round tip (I recommend a large ½-inch top). Pipe 1 to 1 ½-inch small circles of batter onto the prepared baking sheet. Make sure the piping bag is held straight up and perpendicular to the baking sheet.
Tap. After you've piped all the macarons, gently tap the baking sheet multiple times against the counter to remove any air bubbles from the macarons. If some air bubbles still remain, use a tooth pick to gently poke them out.
Rest. Preheat oven to 300°F. While the oven is preheating, allow the macarons to sit and form a "skin". This "skin" should form anywhere from 8 minutes to an hour. You know the macarons are ready to be baked when you can touch them lightly without having the batter stick to your finger. Keep checking them periodically to see if they have formed a skin.

Bake. Bake for 15-20 minutes. Check at 15 minutes, and if they are not ready then keep checking every minute. The macarons are ready when the tops are firm and do not move around their base at all. Allow the macarons to cool completely before attempting to remove them from the silicone mat.

Decorating the Macaron Tops (Optional)

Melt chocolate. Melt the white chocolate in a double broiler or in the microwave.

How to Melt Chocolate

You can melt chocolate either on the stovetop or in the microwave.

On the stove: Bring about 2 inches of water to a gentle simmer in a saucepan over medium-low heat. Reduce the heat to low and place a medium heatproof bowl over the saucepan, making sure the bottom of the bowl doesn't touch the water (you can also use a steamer insert). Add the chocolate and stir constantly as it melts. Continue stirring until completely smooth and gloss. This should take just a few minutes.
In the microwave: For a quicker method, place the chopped chocolate in a heatproof bowl and microwave in 30-second intervals, stirring well after each one. Continue until the chocolate is fully melted and smooth. Be sure to stir between intervals to prevent overheating or scorching.

Drizzle. Drizzle the tops of half of the macarons with the melted white chocolate. then sprinkle with gingerbread man sprinkles. Set aside to harden.
Add sprinkles. Sprinkle with gingerbread man sprinkles on top.
Set. Set aside to harden. To speed things up, set aside in the fridge.

How to Make Molasses Buttercream

In a large mixing bowl, add the butter, confectioners' sugar, molasses, and vanilla. Beat with an electric hand mixer, until well-combined, creamy, and slightly paler in color.

Assembling Macarons

Add the buttercream into a piping bag fitted with a large ½ inch round tip.
Pipe the buttercream onto the bottom half of the macaron shells (undecorated half).
Top each bottom half with the macaron tops (decorated tops if opting to decorate).
Place into the fridge overnight to mature and meld together for the best results.

Recipe Variations

Dip in chocolate. Instead of drizzling the tops in white chocolate, dip the tops into melted chocolate. Sprinkle the gingerbread men sprinkles on top and let it set.
Add a caramel drizzle. Make them even more decadent with a drizzle of melted caramel on the macaron tops.
Make them nutty. Omit the garnish off the macaron tops completely. Instead assemble the macaron sandwich cookies and roll the edges in finely crushed nuts like pecans or walnuts. This nutty flavor complements the gingerbread well.
Make gingerbread men macarons. Use a gingerbread men template (making sure it's small enough to match typical macaron shell sizes) and pipe the shells into little gingerbread men! They will look so good arranged in a little gift box or on a dessert tray.

How to Serve

We love serving these Gingerbread Macarons during the Christmas holidays. Serve them on their own or pair them as part of a bigger dessert spread along with:

For more recipe ideas, see our 30 Best Christmas Dessert Recipes.

Recipe Tips and Tricks

Fold gently. Over-folding the macaron batter can make shells too thin, while under-folding makes them too thick.
Stay grease-free. Make sure all your bowls, utensils, and mixers are thoroughly washed and dried before starting. Even a small trace of grease or oil can impact the success of your gingerbread macarons.
Use a template for uniform macarons. The best way to get uniform macaron shells is to use a silicone macaron mat with circles already outlined or create your own template on parchment paper. This ensures all your Christmas macarons turn out perfectly even in shape and size!
Allow the shells rest time to form a "skin": After piping, let the macaron shells sit at room temperature for up to 1 hour, as needed. They're ready to bake when they feel fully dry to the touch. This drying period helps create the iconic crisp "shell" that gives way to a chewy interior - and it prevents the macarons from cracking as they rise.
Use an oven thermometer. Temperature is crucial for successful macarons. To avoid issues like over- or underbaking, use an oven thermometer to confirm your oven's actual temperature. Too hot, and your macarons might crack or bake unevenly, too cool, and they won't develop their signature "feet."

Storing and Freezing Instructions

How to Store

Keep the macarons fresh by storing them in a sealed ziploc bag or airtight container at room temperature for 2-3 days.

To store in the fridge, carefully place macarons in a single layer inside an airtight container, taking care to avoid cracking the delicate shells. They can be stored in the fridge for up to six weeks.

How to Freeze

Let the macarons rest at room temperature for 24 hours before freezing. Arrange them in a single layer on a parchment-lined baking sheet and freeze until firm, about 1-2 hours. Once fully frozen, gently stack the gingerbread macarons in an airtight container and store them in the freezer for up to three months. When ready to serve, thaw overnight in the refrigerator first.

You can also store unassembled macaron shells in this same way. Allow the shells to thaw in the fridge overnight before coating the tops, making the buttercream, and assembling.

FAQ

Can I use almond meal in gingerbread macarons?

Almond meal and almond flour are different ingredients, although they have similar names. For the best texture, stick with super fine almond flour. Almond meal has a coarser texture and often includes almond skins, which can interfere with the smoothness of macaron shells. Super fine almond flour, which is blanched and ground to a powder, helps give macarons their classic smooth, shiny tops and chewy centers.

How do you flavor macarons with gingerbread?

Gingerbread macarons get their flavor from warm spices like cinnamon, ginger, and clove. Molasses also adds an authentic gingerbread taste. Adding these spices directly to the almond flour mixture is the best way to incorporate them evenly without compromising the structure of the shells.

How do you know when gingerbread macarons are ready to bake?

Just like any macaron recipe, your shells need to develop a skin. This can take up to an hour, with the shells resting at room temperature (depending on humidity). To check, gently touch the tops - if no batter sticks to your finger, they're ready for the oven. This resting period is especially crucial with gingerbread macarons, as the spices can add slight moisture that needs time to settle.

For the macarons:

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Baked Mozzarella Sticks

These Baked Mozzarella Sticks are a cheesy appetizer that's crispy on the outside and gooey on the inside. Made with just a few pantry staples and mozzarella string cheese, they're baked instead of fried for a lighter twist on the classic. A coating of seasoned breadcrumbs ensures every bite is perfectly golden and full of flavor. Serve with warm marinara sauce for dipping, and watch them disappear in no time!

I don't know anyone who doesn't love ordering fried mozzarella sticks. They're crunchy, cheesy, and usually paired with an awesome dipping sauce. And these baked mozzarella sticks are just as amazing as what you'll find in a restaurant! So if you're looking for an easy but satisfying snack for game day, parties, or a cozy night in, these baked mozzarella sticks are a must-try.

Why You'll Love these Baked Mozzarella Sticks

Healthier than the classic. Mozzarella sticks are traditionally deep fried in oil. Which means they would bake faster but they wouldn't be as healthy. Since we're baking them, you have to keep them in the oven just a couple minutes longer.
Easy to make. These mozzarella sticks take just 15 minutes to prep using a few simple ingredients and following a few basic steps. They also take less than 10 minutes to bake once frozen! Just remember let these sit in freezer for at least 2 hours before baking. If you don't, the cheese will melt all over your baking sheet. And that would be sad.
Great for meal prep. These delicious cheese sticks are frozen first before baking, which means you can make a big batch ahead of thyme time. Whether you are making this for a large group or solo, follow the recipe and make the full 24 pieces (or more!) and save any leftovers for another day. You can freeze the unbaked cheese sticks and throw them in the oven whenever you want.
Easy to customize. You can switch up the flavours in the breadcrumbs to totally revamp this recipe whenever you are looking for a bit of a change. Season the panko breadcrumbs with any fresh or dried herbs, but I personally think oregano or Italian seasoning is the way to go (you're basically seasoning these the same way you would a pizza, which is why they're so delicious dipped into marinara!).

Ingredient Notes

To make these easy Baked Mozzarella Sticks, you will need the following ingredients (full measurements in recipe card below):

cheese - you will need mozzarella string cheese and parmesan cheese (in the coating). You can substitute the mozzarella string cheese with other types of melty cheese.
flour
eggs
panko breadcrumbs - you can also use regular breadcrumbs for a different texture. Panko gives the sticks an extra crisp texture.
seasonings - you will need salt and pepper, garlic powder, dried oregano, and dried parsley. Feel free to substitute the dried oregano and parsley with Italian seasoning.
parmesan cheese
dipping sauce - our favorite sauces for dipping are marinara sauce or pizza sauce.

You will also need measuring cups and spoons, shallow bowls, parchment paper, and a sheet pan.

How to Make the Best Baked Mozzarella Sticks

Prep mozzarella. Take each mozzarella string cheese and cut it in half to create 2 pieces that are smaller in length. Set aside.
Prep breading bowls. Set up three shallow bowls for the breading. In the first bowl, combine flour, salt, and pepper. In the second, add the eggs. In the third, combine panko, parmesan, garlic powder, oregano, and parsley.

Dredge. Begin by dredging the halved mozzarella sticks in the flour, then move to the egg and coat thoroughly on all sides. Lastly, add the mozzarella sticks, a few at a time, to the panko breadcrumb mixture and toss to coat on all sides.

Freeze. Place the coated mozzarella sticks on a baking sheet lined with parchment paper (to prevent the cheese from sticking to the tray). Place in freezer for at least 2 hours until hard.
Bake. Preheat the oven to 400 F and place the rack in lower third of oven. Bake the frozen mozzarella sticks for 8 minutes, or until the breadcrumbs become golden brown. Watch carefully, though, as the cheese will begin melting if left in too long!

Serve. Serve warm with marinara or pizza sauce.

Recipe Variations

Play with the seasonings. This recipe uses garlic powder, dried oregano, and parsley, but you can certainly use Italian seasoning instead or add some finely grated Parmesan cheese for extra Italian flavor. A little chili powder or red pepper flakes would add a nice kick, too. For another flavor profile, use Ranch dressing powder for a tangy, herby flavor that tastes wonderful in the bread crumb mixture!
Change the breadcrumbs. Panko bread crumbs have the crunchiest texture, but you can use Italian bread crumbs, whole wheat breadcrumbs, homemade ones, and more.
Use a different type of cheese. Mozzarella is, of course, ideal for melting, but there are lots of different types of string cheeses available in grocery stores these days! Try using smoked mozzarella for a smoky flavor, cheddar cheese sticks, and more. Just be aware that other cheeses won't have quite the same stretchy pull you get with mozzarella, but they'll taste amazing!

How to Serve

These Baked Mozzarella Sticks are delicious served on their own with your favorite dipping sauces. Marinara Sauce is a must for traditional mozzarella sticks, but that's just the start! Cheesy mozzarella sticks are also wonderful dipped in:

Recipe Tips and Tricks

Freeze first. I know it's tempting to bake the cheese sticks right away, but this causes the cheese to melt too quickly and become a big mess. To maintain that oblong shape, you need to freeze the mozzarella cheese sticks for several hours before baking.
Watch the color. The tricky thing about making homemade mozzarella sticks is baking them just right. If you pull them out too soon, the cheese will be firm and chewy on the inside. Too late, and they'll ooze molten cheese everywhere! For the best results, follow the timing carefully and watch for the golden brown color.
Double-coat the cheese sticks. This is entirely optional, but if you're all about that crunch, consider coating the cheese sticks in the breadcrumb mixture more than once! It gets a little messy, so I recommend freezing the cheese sticks before the second dip to keep the mess at a minimum. Freeze again, then bake like normal.
Spritz with olive oil. For an extra crispy crust, spray the cheese sticks with nonstick cooking spray before baking. It will help the panko bread crumbs crisp up really nicely.

Storing and Freezing Instructions

How to Store

Store any leftover cheese sticks in an airtight container in the fridge for 3-4 days. To absorb extra moisture, consider lining the container with paper towels.

How to Reheat

Leftover mozzarella sticks can be reheated, but the cheese will not become stretchy and stringy again. For the best texture, place cheese sticks in a toaster oven or air fryer and bake at 400 F for a few minutes until warmed through and the breadcrumb coating is nice and crisp.

How to Freeze

If you want to freeze your cheese sticks, it's best to freeze them before baking. Just let them freeze on a large baking sheet, then transfer them to an airtight container or freezer-safe ziploc bag. Bake directly from frozen and serve!

FAQ

What type of mozzarella do you use for mozzarella sticks?

Mozzarella comes in many forms, but not every type is appropriate for making your favorite mozzarella sticks recipe. Skip fresh mozzarella, which is too soft and watery. Instead, you want low-moisture mozzarella, the gooey cheese you know and love from your favorite pizza, cheese sticks, and more. To make it even easier, I like to use mozzarella string cheese sticks, which are the perfect shape and size. Just unwrap each one and place the piece of cheese in the flour, then the egg mixture, then the breadcrumbs. Easy!

Are baked mozzarella sticks healthier?

Yes! Deep fried cheese sticks are not exactly a health food, particularly from all the excess oil (and calories) you consume from the deep drying process. These baked mozzarella sticks are lower in calories since they aren't fried, and you can use low-fat mozzarella to reduce the calorie content even further. They're a great alternative if you have a cheese stick craving and want to satisfy it without exceeding your daily calorie goal!

Can you bake homemade mozzarella sticks in the air fryer?

Yes! Air frying is a great way to make homemade mozzarella sticks. Follow all of the instructions as described in the recipe card, then bake them in a preheated air fryer. Be sure to arrange them in a single layer, and turn halfway through to crisp up evenly. Perfect for small batches!

More Cheese Appetizers

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Whole Roasted Cauliflower

Whole Roasted Cauliflower is the vegetarian centerpiece you didn't know you needed. Roasting a whole head of cauliflower at once allows the seasonings to turn into a flavorful crust on the outside and wicks that flavor deep inside, transforming the florets into soft, tender morsels infused with butter and melted Parmesan. The best part? It's mostly hands-off, so you can work on the rest of your meal while it bakes away. Game-changer!

Cauliflower's heyday might have passed, but the humble cauliflower still has a few tricks up its sleeve. Roasting an entire head of cauliflower is so simple, looks gorgeous, and results in the most perfect, tender, mouthwatering cauliflower you've ever tasted. This isn't the soggy steamed cauliflower you grew up with! This is grown-up cauliflower, and it's easily the best way to serve this simple veggie.

Why You'll Love This Whole Roasted Cauliflower Recipe

Naturally low carb. Whether you're trying to eat fewer carbs or just want to add more veggies to your diet, this recipe is a great choice and you won't miss the extra carbs one bit!
Dinner party perfection. Bringing out an entire roasted cauliflower coated with melted butter, herbs, and parmesan, is easily the most decadent way to serve this simple veggie. It's a show-stopping, eye-catching presentation and always gets rave reviews. Plus, it's hearty enough to be served as main dish or a side dish!
Super easy recipe. At the end of the day, most of us are looking for easy, delicious recipes that our families will enjoy and that don't break the bank. This recipe relies on simple ingredients, like oil and spices, and just a few minutes of prep. It's the perfect balance of easy, affordable, and delicious.

Ingredient Notes

To make this delicious Whole Roasted Cauliflower, you will need the following ingredients (full measurements in recipe card below):

whole cauliflower - washed well with the stem and outer leaves removed. Be sure to use a firm, fresh cauliflower without any brown spots.
avocado oil - to help the spices adhere to the cauliflower.
seasonings - combine garlic powder, paprika, Italian seasoning, sea salt, and ground black pepper for a balanced flavor.
melted butter - to brush over the cauliflower after roasting.
Parmesan cheese - grated and baked over the cauliflower for a nutty, cheesy flavor.
fresh parsley - chopped, for garnish.

You will also need measuring cups and spoons, large baking sheet, mixing bowl, and aluminum foil.

How to Make the Best Whole Roasted Cauliflower

Make seasoning. In a small mixing bowl, combine oil, garlic powder, paprika, Italian seasoning, salt, and pepper. Mix well.

Season. Place the whole cauliflower on a large baking sheet or casserole dish. Brush the seasoning over the entire cauliflower head.

Bake. Cover loosely with foil and bake in a 400 F preheated oven until tender, about 40-45 minutes.

Add cheese. Remove the cauliflower from the oven. Brush with melted butter and sprinkle with Parmesan cheese. Return to the oven and continue to bake uncovered for 15 minutes until golden brown.

Serve. Slice and serve with a sprinkle of parsley and a little Parmesan cheese on top, if desired.

Recipe Variations

Adjust the spices. There are so many ways to tweak the flavor! Add a smoky element by using smoked paprika or add a little Dijon mustard to the seasonings for a bold brightness. For extra heat, add some red pepper flakes or chili powder. Grate some fresh lemon zest or squeeze lemon wedges over the cauliflower right before serving for extra brightness.
Cut wedges. If you don't want to roast the whole thing at once or need to speed up the cooking time, cut the cauliflower head into 4 wedges. Coat and roast like normal, but you can reduce the cooking time significantly.
Garnish with a sauce. Serve the roasted cauliflower with a drizzle of homemade basil pesto, chimichurri sauce, or a creamy tahini sauce to balance the warm, nutty flavor.

How to Serve

This Whole Roasted Cauliflower is delicious served on its own, or paired with some of my favorite soups, salads, and sides including:

Recipe Tips and Tricks

Rotate and cut. Part of the secret to this recipe is removing the stem without destroying the structure and causing the cauliflower head to fall apart. You'll need a sharp knife. Insert the tip at an angle from the outer edge of the bottom of the stem, then gently saw and rotate the cauliflower to remove the core.
Season all sides. Don't focus on just the top of the cauliflower. Flip the cauliflower upside down and season around the little stems of the florets to help the flavor seep deep inside.
Preheat the oven. To develop a nice crust, you need a nice, hot oven and plenty of oil on the outside of the cauliflower. This will help crisp up the outside and develop the best texture. Otherwise, the cauliflower can end up turning soggy.

Storing and Freezing Instructions

How to Store

Store any leftovers in an airtight container in the fridge for 3-4 days. It's easiest to cut the whole roasted cauliflower into steaks or slices to fit them into your containers.

How to Reheat

The quickest method is to microwave the leftovers for a couple of minutes, but you'll get the best flavor baking the leftovers in the oven at 350 F or warming them in a skillet.

How to Freeze

Leftover roasted cauliflower can be frozen for later, but bear in mind it will be softer and soggier. Simply transfer to a freezer-safe container and freeze solid, then thaw in the fridge and reheat.

FAQ

Can you roast different colors of cauliflower?

Yes, you can roast yellow, orange, or purple cauliflowers, but keep in mind that the color will soften and change as it cooks.

Does the size of the cauliflower head matter?

Yes, there are so many different sizes of cauliflower out there. Smaller heads will cook faster and larger ones will require additional cooking time. It's best to check that the cauliflower is fork tender instead of relying on the time. Be careful not to overcook, as the cauliflower can become mushy.

Should you serve roasted cauliflower with a sauce?

You can, but I prefer to top the cauliflower with melted butter and parmesan, then pop it back in the oven. The cheese adds a crispy, nutty, salty flavor and the butter seeps into the roasted whole cauliflower. If you want to serve it with an herb sauce or a creamy sauce, feel free to skip the parmesan step.

More Cauliflower Recipes

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Eggplant Rollatini

Eggplant Rollatini is a gourmet vegetarian entree featuring thin sheets of roasted eggplant stuffed with clouds of creamy ricotta, baked in marinara sauce, and topped with bubbling cheese. This easy-to-serve low carb meal is deceptively easy to make for special occasions, dinner parties, or a cozy night int.

If you're familiar with Lasagna Roll Ups, you've already got the basic idea behind this eggplant rollatini (or involtini di melanzane). In this version, roasted slices of Italian eggplant replace the lasagna sheets, and the marinara sauce is made meat-free for a delicious vegetarian main dish (or an over-the-top side dish). It is warm and hearty on its own that you don't need much else. Offer a Simple Italian Salad and a hunk of crusty bread, and dinner is served!

Why You'll Love This Eggplant Rollatini

Hearty vegetarian main. Whether you're having company around or want a nice dinner for the family, these vegetarian eggplant roll-ups have all the flavors you know and love without the heaviness of pasta. They also look absolutely gorgeous served right out of the baking dish, so serve it family-style!
Loaded with flavor. This eggplant casserole dish has a crowd-pleasing flavor profile. As the rolled eggplant bundles bake in the marinara sauce, they soak up the tomato-y flavor, and the blanket of cheese melts and bubbles. So delicious!
Sneak in some extra veggies. Even if you aren't a big fan of eggplant, I recommend trying it in this delicious eggplant rollatini recipe. Roasting the eggplant brings out a nutty, creamy flavor, tasting more like a starch than a vegetable. It's the perfect way to fall in love with eggplant and serve some extra veggies!
Naturally lower carb. Without the pasta or breading, this eggplant involtini is much lower in carbohydrates than your traditional Eggplant Parmesan. This also makes it gluten-free, so you can accommodate several dietary preferences with one dish.

Ingredient Notes

To make this delicious Eggplant Rollatini, you will need the following ingredients (full measurements in recipe card below):

eggplant - stick with large eggplants to get slices that are thick enough to hold plenty of filling.
olive oil
ricotta cheese - either part-skim or full-fat ricotta will work.
cheese - use a mixture of mild mozzarella and salty parmesan for a rich flavor both inside the rollatini and on top. Storebought shredded mozzarella doesn't melt as well, so use full-fat and grate it yourself.
egg - to help hold the filling together.
fresh parsley - for the filling, plus more to sprinkle on top as a garnish.
marinara sauce - use your homemade marinara sauce or your favorite store-bought tomato sauce.
salt and pepper

You will also need measuring cups and spoons, a sharp knife, a large plate, paper towels, a large baking sheet, a spatula, a medium mixing bowl, a large stirring spoon, a casserole dish, and aluminum foil.

How to Make the Best Eggplant Rollatini

First, prepare the eggplant.

Salt the eggplant. Remove the stems from the eggplants and slice lengthwise into ¼ inch thick pieces. Salt both sides of the eggplant slices and place on a plate for 10-20 minutes to allow it to "sweat" or draw out excess moisture. Then, use a paper towel to pat it completely dry.

Drizzle with oil. Arrange eggplant slices in a single layer on a large baking sheet. Drizzle with olive oil.
Bake. Bake in a preheated 375F oven for 20-25 minutes until soft, flipping the eggplants halfway to achieve even cooking. Set aside.

Then, make the cheese mixture filling.

In a medium mixing bowl, combine ricotta cheese, ½ cup mozzarella, ¼ cup Parmesan, beaten egg, parsley, salt, and pepper. Stir well until evenly combined.

Stuff and roll the eggplant.

Add filling. Arrange the eggplant slices on a clean surface or large baking sheet. Spread 1-2 tablespoons of cheese filling on each eggplant slice.

Roll eggplant. Take each filled eggplant slice and roll it up.

Assemble the rollatini.

Add marinara layer. In a 9x13-inch casserole dish, evenly spread out ½ cup of marinara sauce.
Add eggplant layer. Place the rolled eggplants, seam side down, into the casserole dish in a single layer. If there is any extra cheese filling, simply spread on top of the eggplant slices.

Add another layer of marinara. Spread the remaining 1 ½ cups marinara sauce over the eggplant rollatini.
Add cheese. Top with the remaining 1 cup mozzarella cheese and ¼ cup of Parmesan cheese.

Lastly, bake the rolled eggplant.

Bake. Cover the casserole dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake uncovered for another 15 minutes or until the melted cheese turns golden brown and bubbly.

Broil (optional). Optionally, turn on broiler on high and broil for 3-4 minutes to get a crisper and browner cheesy crust. But keep a close eye on the broiler as things can burn quickly.
Rest. Let the rollatini cool for 10 minutes. Then, slice and serve with fresh chopped parsley on top.

Recipe Variations

Adjust the filling. The tender eggplant slices can be wrapped around a variety of fillings as long as they are thick enough to stay in place during the rolling and baking processes. You can also play with the ricotta mixture, substituting small curd cottage cheese for ricotta, replacing the parmesan with another salty cheese, and adding fresh basil for freshness.
Add a crusty topping. For extra crunch, top the tray with a buttery breadcrumb mixture, like this baked mac and cheese, and bake like normal.
Add protein. For extra protein, add ground beef or Italian sausage to the marinara sauce. You can also roll a slice of prosciutto inside each slice of eggplant for a salty, savory flavor.

How to Serve

This Eggplant Rollatini is delicious served on its own with some crusty bread for sopping up the sauce, or paired with delicious sides. Serve it with:

Recipe Tips and Tricks

Take your time. This recipe is pretty simple, but the secret to success is prepping the eggplant properly. To make it soft, tasty, and rollable, it needs to be sliced thinly, salted, then roasted until tender. Skipping any of these steps will lead to bland eggplant that breaks while rolling.
Place seam side down. Let gravity work in your favor. Place the eggplant rolls seam side down in the baking dish to keep them from unrolling.
Use good cheese. Fresh mozzarella and ricotta are both very mild. To make your filling really flavorful, you need a salty Italian cheese like Parmigiano Reggiano (not vegetarian), vegetarian parmesan, pecorino romano, or asiago.
Use a mandoline slicer. Try to cut the eggplant slices as evenly as possible. Using a mandoline slicer can be very helpful. Just be sure to adjust the thickness to ¼ inch.

Storing and Freezing Instructions

How to Store

Transfer any leftover eggplant rollatini to an airtight container and store in the fridge for 3-4 days. The eggplant will begin to soften more as it absorbs the sauce, which can affect the texture after reheating.

How to Reheat

Although you can zap the leftovers in the microwave, you'll get the best flavor and texture by baking the leftovers in an oven-safe dish at 350 F until heated all the way through.

How to Freeze

You can actually freeze eggplant rollatini either before or after baking.

To freeze before baking, prepare everything as if you were about to pop it in the oven, but then wrap it in foil and freeze for up to 2 months.
The leftover baked eggplant can be transferred to separate airtight containers and stored for 2-3 months. Thaw in the fridge before baking or reheating.

FAQ

Do you peel eggplant for eggplant rollatini?

There's no need to do so. The eggplant skin will soften while baking and help hold the slices together during the rolling process.

What's the difference between eggplant rollatini and involtini?

The main difference is the name, as both recipes follow the same process of roasting eggplant and wrapping it around a cheese filling before baking it in marinara sauce with cheese on top. In general, the term involtini is used in Italy, and Italian-Americans use rollatini.

Does eggplant rollatini have meat?

There are many ways to fill eggplant rollatini, and some versions add ground beef or Italian sausage. I prefer that this version does not, as it accommodates the whole family. If you want to add protein to this version, I'd add it to the sauce instead of the filling, like in my lasagna roll-ups.

More Eggplant Recipes

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Ravioli Soup

This simple Ravioli Soup is a quick, cozy meal with plump pillows of ravioli simmered in a hearty homemade tomato soup. Make it with cheesy ravioli for a vegetarian-friendly option, or get creative with other varieties from the store. Ready in a mere 20 minutes, it's the perfect choice for busy nights when you need something comforting to warm you up!

There's nothing quite like a big pot of homemade soup on a cold night, and this speedy ravioli soup features a winning combination of textures and flavors the whole family will love! It's made from scratch but with everyday time-savers, like storebought marinara sauce, broth, and pre-made ravioli, to get dinner on the table right away. Top each bowl of soup with a sprinkle of Parmesan cheese and fresh herbs, and serve with a hunk of crusty bread and a simple side salad for a great meal any night of the week!

Why You'll Love This Ravioli Soup

Ready in 20 minutes. This lightning-fast recipe is one of the quickest dinners you can make! It's ideal for a busy weeknight or last-minute meal, allowing you to enjoy a hearty, homemade soup without spending hours in the kitchen (or your money on takeout).
Made with simple pantry staples. By utilizing simple ingredients you likely already have on hand, like broth, marinara, and seasonings, this soup is both convenient and budget-friendly, yet it tastes like you cooked all day!
Easily customizable. Make this hearty soup your own by adding in some fresh vegetables or meat, switching up the ravioli filling, and more. There are so many ways to adapt it!

Ingredient Notes

To make this delicious Ravioli Soup, you will need the following ingredients (full measurements in recipe card below):

vegetable broth - or chicken broth, depending on your dietary preferences.
marinara sauce - use my homemade marinara sauce or your favorite store-bought pasta sauce.
seasonings - keep it simple with Italian seasoning, salt & ground black pepper.
tomato paste - to give the broth a really rich, meaty flavor.
ravioli - frozen or fresh ravioli will work. You can use any type of ravioli you'd like! Just make sure the flavors in the filling pair well with tomato sauce.
Parmesan cheese - plus more for topping.
fresh parsley - chopped for garnish.

You will also need measuring cups and spoons, a large pot, a large spoon, and a sharp knife.

How to Make the Best Ravioli Soup

Make soup base. Add vegetable broth and marinara sauce in a large stockpot and bring to a gentle boil over medium heat.

Season. Once boiling, add Italian seasoning, salt, pepper, and tomato paste. Stir to combine.
Add ravioli. Add ravioli and cook for 4-5 minutes, until they all have floated, stirring occasionally.

Add cheese and herbs. Stir in Parmesan cheese and parsley and cook for another 2-3 minutes.
Serve. Serve warm with a very light sprinkle of Parmesan cheese and parsley on top.

Recipe Variations

Make tortellini soup. This recipe works with different ravioli (store-bought or homemade) as well as tortellini or other types of filled pasta.
Make it creamy. For a creamy ravioli soup, add about ½ cup of heavy cream at the end of the cooking time. Let it thicken for a few minutes then serve.
Add meat. If you're using cheese-filled ravioli, consider adding some cooked ground beef or Italian sausage to the broth for a heartier soup with extra protein.
Add some veggies. Sneak in a handful of frozen or fresh spinach for some greens. You can also sauté garlic, onion, red bell pepper, or zucchini for a thicker, heartier soup.

How to Serve

This Ravioli Soup is delicious served on its own with some crusty bread, or paired with some of my favorite soup sides including:

For more recipes, see our 25 Side Dishes for Soup.

Recipe Tips and Tricks

Watch the heat. Only add the ravioli while the broth is boiling, or the noodles will sink to the bottom of the pot and stick.
Don't overcook. If the ravioli cooks too much, it will break open in the soup. Although it still tastes great, the texture won't be quite as nice.
Adjust the consistency. For a thinner soup, add more broth or water before serving. If you prefer it thicker, allow it to simmer a bit longer to reduce the liquid.

Storing and Freezing Instructions

How to Store

Let the soup cool completely before storing. Transfer leftover soup to an airtight container and refrigerate for up to 3 days.

How to Reheat

To reheat, warm the soup over medium-low heat on the stove, stirring gently to prevent the ravioli from breaking apart. Add a splash of broth if the soup has thickened too much. You can also reheat individual servings in the microwave in 30-second increments, stirring in between.

How to Freeze

While this ravioli soup can be frozen, it is not recommended as the filled pasta is more likely to expand and break apart after reheating.

FAQ

Can you put ravioli in soup?

Yes! You can put ravioli in any broth-based soup, and it's an easy way to make your favorite noodle soup a little more exciting. This easy ravioli soup recipe is built around store-bought ravioli, infusing it in a rich tomato broth seasoned with dried herbs. Simple, but extremely tasty and so filling!

What type of ravioli is best for soup?

Focus on ravioli with flavors that go well with marinara sauce and Italian herbs, like ground beef or cheese ravioli. I wouldn't recommend specialty varieties, like pumpkin or lobster ravioli, which would compete with the tomato flavor. You can also use mini ravioli or full-sized ones. The mini ones will cook faster and are just the right size for soup!

Can you freeze ravioli soup?

Although you can freeze leftover ravioli soup, the filled pasta is much more likely to expand and break apart after freezing, thawing, and reheating. This soup is best served fresh or gently reheated.

More Soup Recipes with Pasta

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Cream Cheese Cookies

These Cream Cheese Cookies are the softest, most cloud-like cookies you'll ever taste. The tangy cream cheese flavor balances the sweetness and makes every bite unbelievably light and airy. They're simple cookies, requiring a short list of pantry staples, but they have an irresistible flavor you won't be able to stop eating. Plus, they only require 10 minutes of prep time and a short chill before baking, so they're fast enough to throw together whenever!

Cream cheese is one of my favorite ingredients to bake with. It's a miracle worker, adding a luscious smoothness to cream cheese frosting and balancing the sweetness in any cheesecake or pie. In this cookie recipe, it's all about the combination of butter and cream cheese. Butter is a must-have for chewy cookies, and cream cheese adds extra fat and moisture for a dreamy texture and creamy, slightly tangy flavor. These sweet treats are versatile enough to serve any time of year and will be requested for every party or celebration. They're some of the best cookies I've ever had, and I'm sure you'll feel the same way!

Why You'll Love These Cream Cheese Cookies

So soft and tender. The fat in the cream cheese makes these buttery cookies extra soft and deliciously light texture. You won't believe how pillowy they are!
Quick and easy to make. Although the cookie dough needs an hour-long rest before baking, the rest of the recipe whips together in no time. They're a great option whenever you need a last-minute batch of cookies! Perfect for cookie exchanges, holidays, or any special occasions.
Exceptional flavor. Cream cheese is a magical ingredient, making these cookies much more flavorful than ordinary shortbread or sugar cookies. They're creamy with a pleasant tanginess that makes them absolutely irresistible. This may be my all-time favorite cream cheese dessert!

Ingredient Notes

To make these delicious Cream Cheese Cookies, you will need the following ingredients (full measurements in recipe card below):

all purpose flour - to avoid adding too much flour, scoop the flour into your measuring cup and level it flat. For even softer cookies, feel free to use cake flour.
baking powder - for a nice puffy rise.
salt
unsalted butter - make sure it is fully softened at room temperature first.
cream cheese - either full-fat cream cheese or Neufchatel will work. Just make sure the block of cream cheese is completely soft, like the butter.
white sugar - for sweetness and a chewy texture.
egg - to bind the cookie dough together.
vanilla extract
almond extract - optional, but it adds a nice nuttiness to the cookies.
confectioners' sugar - to dust the cookies after baking.

Baking Equipment

You will also need the following tools and equipment for baking:

measuring cups and spoons
medium mixing bowl
whisk
sifter
stand mixer (or a large bowl and hand mixer)
plastic wrap and parchment paper
large baking sheets
small cookie scoop
toothpick for testing
wire rack

How to Make the Best Cream Cheese Cookies

Combine dry ingredients. In a medium mixing bowl, whisk together the flour, sifted confectioners' sugar, baking powder, and salt, until well-combined. Set aside.
Cream butter and cheese. In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until creamy and combined. Add in the white sugar, then beat on medium-high for 2-3 minutes, or until fluffy, volumized and pale looking.
Add wet ingredients. Add in the egg, vanilla, and almond extract, then beat again until fully combined.

Add dry to wet. Add in the dry ingredients, then beat again until just combined and smooth.
Chill. Cover the bowl with plastic wrap, then place the batter into the fridge for at least 1 hour (or up to overnight).

Prep. Preheat the oven to 350F. Line 2 large baking sheets with parchment paper.
Scoop batter. Use a small cookie scoop to scoop out the batter, then roll each scoop between your palms to create a perfect ball. Divide the dough balls onto prepared baking sheets (12 cookies per sheet).
Bake. Place into the oven to bake for 12-14 minutes, or until an inserted toothpick comes out clean from the largest cookie. (I recommend baking in batches to ensure even baking). Allow the cookies to rest on the pan for 5 minutes, then carefully transfer them to a wire cooling rack to fully cool.
Dust with sugar. Once cooled, dust with additional confectioners' sugar, and enjoy.

Recipe Variations

Roll in sugar. For a little extra crunch, roll the cookie dough balls in superfine sugar before baking. Try cinnamon sugar for a cozy holiday flavor.
Play with extracts. I like to make this recipe with vanilla and almond extract, but you can try other flavors or add a little orange or lemon zest for freshness.
Frost and decorate. To add a little extra sweetness, top the cooled cookies with buttercream frosting and your favorite sprinkles. You can also add a drop of food coloring to dye the dough. Great for baby showers or the holidays!

How to Serve

These Cream Cheese Cookies are delicious served with a warm drink like coffee or tea. Some of our favorites to serve these melt-in-your-mouth cookies with are:

Recipe Tips and Tricks

Soften all the way. This cream cheese cookie recipe starts with creaming the cream cheese and butter together. If they are not completely soft, they will not whip up properly and give these cookies their iconic texture.
Chill the dough. Before baking, the butter and cream cheese need to firm up again in the fridge, or they will melt and flatten the cookies in the oven. Please don't skip this step!
Don't overbake. These cookies will be soft after baking, which can make it hard to tell when they're fully done. The tops should stay white, but the bottoms should turn golden brown. You can also test with a toothpick. Let them finish setting up on the hot sheet pan for 5 minutes before moving to a wire rack. Be careful not to overbake.

Storing and Freezing Instructions

How to Store

Store leftover cookies in an airtight container at room temperature for about 3 days.

How to Freeze

Both the cookie dough and the baked cookies can be frozen. To freeze leftover cookies, pop them in a freezer bag and freeze for up to 3 months. To freeze the cookie dough, roll out the cookie dough balls like normal, then freeze them on a sheet pan in a single layer. Transfer the frozen cookie dough balls to a freezer-safe container and store for 2-3 months. Either thaw the dough balls in the fridge before baking or bake from frozen and increase the baking time by 1-3 minutes.

FAQ

Do cream cheese cookies need to be refrigerated?

Not necessarily. Although unbaked cream cheese would certainly need to be refrigerated, the cream cheese acts like butter in this dough. After baking, they are safe to store at room temperature for several days.

Do you need to chill cream cheese cookies?

Yes, the cream cheese and butter both require a little rest in the fridge before baking. Otherwise, they will spread too much while baking and not have the same soft, pillowy texture.

Can you make dairy-free cream cheese cookies?

Since butter and cream cheese form the base of the cookie dough, they're essential ingredients for both the texture and flavor. If you need to avoid dairy products, use room-temperature butter-flavored vegan shortening and dairy-free cream cheese. The final flavor and texture may be slightly different, but they should still be soft, chewy cookies with a light, creamy flavor.

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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. Tangy whipped feta pairs with a sweet-tart cranberry sauce topping, creating the perfect balance of flavors. Garnished with pistachios and a drizzle of honey, it's as beautiful as it is delicious. Every bite is bursting with creamy, savory, and vibrant flavors that make it an irresistible holiday favorite.

If you're searching for an easy but impressive appetizer for your Thanksgiving or Christmas spread, this cranberry whipped feta dip is a showstopper. The feta layer is light and fluffy, while the cranberry topping adds a seasonal twist that feels fresh and festive. Serve it with crusty bread, crackers, or even fresh veggies for a crowd-pleasing dish. Trust me, this dip will disappear faster than you can say "Happy Holidays!"

Why You'll Love this Cranberry Whipped Feta Dip Recipe

Bursting with holiday flavors. Sweet cranberries, a hint of orange, and a drizzle of honey bring all the festive flavors of the holiday season together in this recipe. Whether you're celebrating Thanksgiving, Christmas, or hosting a cozy winter gathering, this cranberry dip adds the perfect seasonal touch to your menu. It's so good, you might find yourself making it well into the new year!
Smooth and creamy. The whipped feta is fluffy, smooth, and creamy with a slight tanginess from the feta. The cranberry sauce on top adds a sweet, tart burst with a bit of texture, thanks to the whole mashed cranberries. Add some chopped pistachios for an added crunch and you have yourself the perfect balance of textures.
Easy to serve. Cranberry whipped feta dip is a hit for every occasion this season. Serve it as an easy appetizer at a dinner party, a snack during holiday movie nights, or as part of a grazing board with crackers, fresh veggies, and toasted bread. It's simple to make, gorgeous to look at, and guaranteed to be the first dish to disappear!

Ingredient Notes

To make this delicious Cranberry Whipped Feta Dip, you will need the following ingredients (full measurements in recipe card below):

cranberry sauce - make your own using cranberries, orange juice, and sugar. You can also substitute with up to 2 cups of storebought or leftover cranberry sauce.
feta cheese - I used a block of feta cheese but crumbled feta will work too.
cream cheese (or Greek yogurt)
extra virgin olive oil

Optional Toppings

Top this festive dip with your favorite toppings. We used pistachios, crushed red pepper flakes, and honey. You can also add in maple syrup, jam, and candied pecans or other nuts.

Equipment

You will also need measuring cups and spoons, a medium saucepan (to cook the cranberry sauce), a food processor or blender, and a serving bowl.

How to Make the Best Cranberry Whipped Feta Dip

First, make the cranberry sauce (or use store-bought sauce).

Combine ingredients. In a medium saucepan, add orange juice, sugar, and cranberries. Stir well and bring to a boil. Turn the heat down to low and simmer for 10 minutes until most of the cranberries burst.

Mash. Once the cranberries have burst, stir constantly and mash with the back of a spoon until the sauce has thickened to a desired consistency.

Cool. Let cool to room temperature, about 15-20 minutes.

Then, make the whipped feta.

In a food processor or blender, add feta cheese, cream cheese, and oil in and process until smooth. If the texture is too thick, add in 1 teaspoon of water at a time until desired consistency is reached.

Now, let's assemble and serve.

Assemble. Transfer the whipped feta to a serving bowl. Use the back of a spoon to create a swirl pattern. Add the cooled cranberry sauce on top.
Add toppings (optional). Sprinkle chopped pistachios and crushed red pepper flakes on top and add a drizzle of honey.
Serve. Serve with crackers, pita chips, crostini, or fresh veggies.

Recipe Variations

Make your own cranberry sauce. Using store-bought cranberry sauce makes this recipe quick and easy, but for a more homemade touch, whip up a batch of your favorite cranberry sauce. Add a splash of orange juice or a pinch of cinnamon to enhance the holiday flavors.
Try different garnishes. Elevate your dip with a variety of toppings. Add a sprinkle of pomegranate seeds for extra color and a juicy pop, drizzle honey or balsamic glaze for a sweet-tangy kick, or sprinkle chopped fresh herbs like thyme or rosemary for an herby twist.
Switch up the cheese base. While whipped feta is creamy and tangy, you can experiment with other soft cheeses like goat cheese or ricotta. Whip them with cream cheese or Greek yogurt for a similarly smooth and luscious texture while creating a unique flavor profile.

How to Serve

This Cranberry Whipped Feta Dip is delicious served with a variety of dippers. Serve it with toasted French baguette slices, sturdy crackers, fresh veggie sticks, or even pretzels for a satisfying crunch. For a sweeter twist, try pairing it with sliced pears, apples, or dried figs.

You can also pair it as part of a larger appetizer spread alongside some other seasonal favorites including:

For more recipes, see our 40 Best Fall Appetizers.

Recipe Tips and Tricks

Use store-bought cranberry sauce. While homemade cranberry sauce adds a personal touch, store-bought versions work just as well and save time. Choose a whole-berry variety for extra texture, or opt for smooth if you prefer a cleaner spread.
Let it rest. For the best flavor, prepare the dip about 15-30 minutes before serving. This short resting time allows the whipped feta to meld with the cranberry sauce, creating a rich, cohesive flavor.
Create a build-your-own crostini bar. Serve the whipped feta dip with toasted baguette slices and small bowls of extras like chopped nuts, honey, or fresh herbs. This lets guests customize their bites and makes for an interactive, crowd-pleasing appetizer.

Storing Instructions

If you have any leftovers, simply cover the cranberry feta dip tightly with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to 3-4 days.

Before serving again, let the dip sit at room temperature for about 15-20 minutes to soften, making it easier to scoop and spread. It's just as delicious the next day (if not better!) since the flavors have more time to meld together.

FAQ

Is cranberry whipped feta dip hard to make?

Not at all! This dip comes together in minutes with just a handful of ingredients. Whipping the feta creates a light, creamy base, while the cranberry topping adds a festive, tangy-sweet flair. It's an easy yet impressive dish for any occasion!

Can I freeze cranberry whipped feta dip?

While it's not ideal to freeze this dip due to its creamy texture, you can freeze the cranberry sauce (without the whipped feta) for up to 3 months. When ready to serve, thaw the cranberry sauce in the fridge overnight and then add it to the whipped feta for a fresh dip.

Can I make cranberry whipped feta dip ahead of time?

Absolutely. You can prepare the whipped feta and cranberry topping separately a day in advance. Store each in airtight containers in the fridge, then assemble the dip just before serving. Your dip will have the best flavor and texture when served at room temperature. Set it on the counter for about 20 minutes before your guests arrive, and it'll be ready to go.

More Cheesy Dip Recipes

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Brussels Sprouts Gratin

Made with tender, roasted Brussels sprouts baked in a rich, creamy cheese sauce, this Brussels Sprouts Gratin is the ultimate fall comfort food. The nutty, caramelized sprouts pairs perfectly with the cheesy garlicky cream sauce, and baked until golden and bubbly. Whether you're a Brussels sprouts enthusiast or a skeptic, this dish has a way of winning everyone over.

Gratin dishes are a staple for holiday meals, adding a creamy, decadent element to the table. This Brussels sprouts gratin offers a fresh twist on the classic, proving that veggies can steal the show. The earthy, slightly sweet flavor of the Brussels sprouts is enhanced by the rich sauce, making this gratin the perfect addition to a Thanksgiving feast or Christmas dinner. Serve it alongside Honey Glazed Ham, Prime Rib Roast, or your favorite holiday sides for a crowd-pleasing dish everyone will be talking about.

Why You'll Love This Brussels Sprouts Gratin

Made with simple ingredients. This easy side dish recipe uses pantry and refrigerator staples like Brussels sprouts, garlic, cream, and cheese - which means you may already have most of what you need on hand.
Creamy and comforting. Brussels sprouts gratin is creamy, cheesy, and oh so comforting. Even Brussels sprouts skeptics will be drawn in by hearty goodness in every bite!
Perfect for the holidays. Gratin with brussels sprouts is a delicious addition to Thanksgiving or any holiday meal. It's warm, filling, and pairs well with just about anything.

Ingredient Notes

To make this delicious Brussels Sprouts Gratin, you will need the following ingredients (full measurements in recipe card below):

brussels sprouts - trimmed and halved for the perfect bite-size pieces. Fresh Brussels sprouts are best here for a crisp-tender texture.
butter
aromatics - onions and garlic add depth and a savory flavor that complements the Brussels sprouts well.
heavy cream - creates a luscious, creamy sauce.
cheese - a mix of Gruyère cheese and Parmesan brings a rich, nutty flavor. You could also substitute with other cheeses such as sharp cheddar instead of Gruyere (or mozzarella for a milder taste), and Grana Padano instead of Parmesan.
salt + pepper
thyme - fresh herbs give it a pop of flavor. Feel free with other herbs that you like such as rosemary or parsley.

You will also need measuring cups and spoons, 8-inch square casserole dish, and medium saucepan.

How to Make the Best Brussels Sprouts Gratin

Roast brussels sprouts. Lightly grease an 8x8-inch casserole dish with butter or cooking oil spray. Add brussels sprouts and season evenly with salt and pepper. Roast in a 375F preheated oven for 15 minutes until tender. Set aside.

Sauté aromatics. In the meantime, heat butter in a medium saucepan over medium heat for 1 minute. Add onion and garlic and sauté until fragrant, about 2 minutes.

Add remaining ingredients. Add heavy cream, cheeses, and thyme.

Stir. Stir constantly until the melted cheese mixture is smooth, about 3-5 minutes.

Assemble. Pour the cheese sauce on top of the brussels sprouts and continue to bake for another 15 minutes until the melted cheese becomes golden brown and bubbly.

Broil (optional). Optionally broil on HI for an additional 1-2 minutes to achieve a lightly brown crust.
Serve. Garnish with fresh chopped thyme and serve immediately.

Recipe Variations

Add extra flavor. This Brussels sprouts gratin pairs well with a sprinkle of fresh thyme, rosemary, or a dash of nutmeg in the cream sauce for a deeper, savory flavor.
Try different cheese. Swap out the Gruyere with sharp cheddar or gouda for a twist, or mix in a little blue cheese for a bold, tangy touch.
Top with crunch. Add a layer of panko breadcrumbs or crushed nuts before baking for a satisfying crispy topping.
Add bacon. Crumble cooked bacon over the Brussels sprouts before adding in the cream sauce for a smoky flavor.

How to Serve

This Brussels Sprouts Gratin is a delicious side dish for Thanksgiving, Christmas, or any holiday meal. Pair it with holiday classics including:

For more recipes, see our 40 Best Thanksgiving Main Dishes and 50 Best Thanksgiving Side Dishes.

Recipe Tips and Tricks

Choose the right sprouts. For the best flavor and texture, use fresh Brussels sprouts that are firm and vibrant green. Avoid any with yellowing leaves or soft spots.
Grate your own cheese. Pre-shredded cheese is convenient, but it often contains anti-caking agents that can hinder melting. For a smooth and creamy sauce, grab a block of cheese and shred it fresh.
Roast first for flavor. Roasting the Brussels sprouts before adding them to the gratin caramelizes their natural sugars, giving them a nutty, rich flavor that complements the cheesy sauce perfectly.
Keep an eye on the top. Cover the casserole dish with aluminum foil if the top starts browning too quickly.
Don't skip the broil. Although this is optional, I highly recommend it! Finish the dish with a few minutes under the broiler. This step creates a golden, bubbly crust on top that's irresistibly crispy and makes the gratin look as good as it tastes!

Storing and Freezing Instructions

How to Store

Allow the gratin to cool to room temperature, then either transfer the leftovers to an airtight container or cover the full baking dish with plastic wrap or foil. Refrigerate for 3-4 days.

How to Reheat

Smaller portions can be microwaved for 1-2 minutes or you can cover the pan with foil and bake at 350 F until heated through, about 10-15 minutes.

How to Freeze

Leftovers can be frozen for up to 3 months, although the consistency will be softer and a little mushier after thawing and reheating.

FAQ

Can you make Brussels sprouts gratin in advance?

Absolutely! You can assemble the dish up to a day in advance. Roast the Brussels sprouts, prepare the cheese sauce, combine everything in a baking dish, and refrigerate it covered until you're ready to bake (up to one day). When the time comes, pop it in the oven and bake as directed, adding a few extra minutes to account for the chill.

What's the difference between Brussels sprouts gratin and roasted Brussels sprouts?

Roasted Brussels sprouts are a simple side dish, usually seasoned with olive oil, salt, and pepper, and baked until caramelized. Brussels sprouts gratin takes things up a notch by coating the sprouts in a rich, cheesy sauce and baking them until bubbly and golden. It's a creamier, more indulgent version that's perfect for holidays or special occasions.

Can you use frozen Brussels sprouts?

Yes, but fresh Brussels sprouts are the better option for this recipe. Frozen sprouts can become watery and mushy as they thaw, which might affect the texture of the gratin. If you use frozen, be sure to drain them well and roast them thoroughly to remove excess moisture.

More Recipes with Brussels Sprouts

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Easy Juicy Roasted Turkey Breast

This easy Juicy Roasted Turkey Breast is the perfect main course for a small, intimate Thanksgiving dinner without the hassle of roasting a whole bird. The meat is juicy and tender with crispy skin loaded with flavor of fresh herbs - and it cooks way faster than a whole turkey. It's the perfect holiday meal!

If you grew up dreading eating bland, dry turkey for the holidays, you're in the right place. This delicious roast turkey breast will change your opinions and turn you into a bonafide turkey lover once and for all! Since you're working with a smaller cut of meat, it's much easier to control the moisture content, seasoning, and internal temperature. This means you end up with a lusciously juicy turkey breast infused with flavor and the opposite of dry and bland. It's what turkey is supposed to taste like. It just may be your favorite part of the whole holiday dinner!

Why You'll Love this Juicy Roasted Turkey Breast

Perfect for Thanksgiving. Don't get me wrong, turkey is not just for Thanksgiving. You can (and should) make this all year long. We are talking tender juicy meat with crispy skin, roasted on a layer of caramelized onions. But, I have to agree, roast turkey just hits the spot during the holidays. Especially when you serve it with a side of Mashed Potatoes, Gravy, and Cranberry Sauce. And don't get me started on all the vegetable sides that would be perfect with this.
The best texture. The key to getting that perfectly juicy turkey with crispy skin is to cook the turkey at a high temperature for a shorter period of time. Basically, the same method that I use when roasting the whole turkey (see our Whole Roast Turkey recipe.
All white meat. If you're always picking the turkey breast and shying away from the dark meat, this is seriously the perfect method for you. It's 100% white meat, so you won't waste a single scrap. Plus, it's never dry and cooks so much faster. Win-win!

Ingredient Notes

To make this delicious and easy Roasted Turkey Breast, you will need the following ingredients (full measurements in recipe card below):

turkey breast
butter
salt and pepper
thyme - or substitute with another fresh herb such as rosemary or sage, or a combination of the three.
onion
all-purpose flour - you only need flour if you are making the gravy to go along with it.

You will also need measuring cups and spoons, a roasting pan, and aluminum foil. I also recommend using a meat thermometer so you know exactly when the bird is done.

How to Make the Best Roasted Turkey Breast

Prepare turkey. Wash and pat dry turkey with paper towels. Brush both sides of turkey breast with melted butter. Rub on salt, pepper, and thyme.
Assemble. On a roasting pan, add sliced onions and olive oil. Toss to coat. Layer roasting rack on top and place turkey breast with the skin up on a roasting tray.
Roast. Roast in a 450F preheated oven for 25 minutes, until the skin is golden brown, then lower the oven temperature to 350 F and loosely cover the turkey with aluminum foil. Continue to roast until the turkey reaches an internal temperature of 165 F as read on a meat thermometer, approximately 30-40 minutes, depending on thickness.

Broil (optional): For extra crispy skin, turn the broiler on high and broil for 2-3 minutes until crispy. Keep a close eye on the broiler as things can burn quickly.
Rest. Remove from oven and allow turkey to sit for 15 minutes before carving.
Garnish. Garnish with fresh thyme on top and serve with caramelized onions, a side of mashed potatoes, and a drizzle of gravy (or pan juices).

How to Make an Easy Turkey Gravy

For an easy gravy, pour 2 cups of turkey drippings through a fine mesh sieve and into a cooking pot. Add flour and whisk to combine. Make sure the flour is fully dissolved. Transfer the pot to the stove and heat over medium heat for 3-4 minutes, continuously stirring until gravy is thickened. If the gravy gets too thick, add one tablespoon of water at a time to thin it out. If it is too thin, whisk constantly and bring it to a boil to thicken, or whisk in ½ tablespoon of flour at a time.

Recipe Variations

Dry brine it. Brining is an easy way to add extra flavor deep inside the breast meat. Instead of trying to soak the turkey in a liquid brine, dry brining involves seasoning the meat and letting it rest in the fridge for a day or two before roasting. It's a great option if you have a little extra time!
Play with seasonings. I like to season turkey breast with melted butter, fresh herbs, and simple seasonings, but you can really go wild here. Have a favorite seasoning salt? Go for it. Want lots of citrus? Dose it in orange and lemon zest. Just be sure not to skimp on salt, as that really brings out the flavor.
Try chicken breasts. If you generally host smaller gatherings or don't like the taste of turkey, you can use the same exact spices and seasonings with chicken breast as well. Season like normal, then

How to Serve

This juicy Roasted Turkey Breast is delicious served with some of my favorite fall sides including:

For more recipes, see our 50 Best Thanksgiving Side Dishes.

Recipe Tips and Tricks

Let it rest. The resting process allows all those juices to reintegrate throughout the breast, locking in flavor and moisture. Let the turkey breast rest for at least minutes before you slice into it.
Keep the skin on. Turkey skin crisps up and becomes salty and crunchy. It also helps hold the seasonings in place, locking in flavor and moisture. I highly recommend using boneless, skin-on turkey breast for the best flavor.
Use a good knife. Many of us only carve a turkey (or a turkey breast) 1-2 times per year. You need a sharp, serrated knife or a Granton edge blade to trim neatly through the roasted meat. It really makes a difference, and you won't destroy all your hard work.

FAQ

How do you roast bone-in turkey breast?

If you have a bone-in turkey breast, you can follow the same instructions, except you'll need to extend the cooking time quite a bit (generally about 20 minutes per pound). Use an instant-read meat thermometer to probe the thickest part of the breast. If it reaches 165 F, it's ready to remove from the oven and rest.

How do you cook turkey breast so it doesn't dry out?

Dry turkey is the last thing on anyone's holiday wishlist. Fortunately, roasting just a turkey breast makes it much easier to control the moisture content for the juiciest turkey breast ever! My method starts by coating the turkey breast with melted butter, fresh onions, and herbs, then roasting at a high temperature to crisp up the skin and lock in moisture. Then, I drop the temperature to let it cook gradually without drying out the edges. Let the turkey rest for at least 15 minutes before carving to let the juices redistribute throughout the meat. It's simple but highly effective.

How long does it take to roast turkey breast in the oven?

Roasting turkey breast is much faster than roasting a whole turkey, but it still takes some time. This recipe calls for roasting at 450 F for 25 minutes, then dropping down to 350 F for about 30-40 minutes or until an instant-read thermometer shows 165 F.

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Roasted Shallots

Roasted Shallots are a simple yet sophisticated side dish with rich caramelization, just enough sweetness, and the perfect amount of kick from tangy balsamic vinegar. These tender, slightly charred shallots make an impressive side dish for a dinner party, holiday meal, or a cozy night in. Plus, they're ready in just 30 minutes, so they're quick enough to make in a hurry!

Shallots are a true culinary gem that is often overshadowed by their bolder cousins: onions and garlic. They have a subtle, mild flavor that makes them the star of vinaigrettes and soups, but I have to admit that roasting may be the very best way to prepare them. Roasting softens and caramelizes the shallots, which brings out a little sweetness and their meaty, oniony flavor. This roasted shallot recipe is the perfect side for Roast Chicken or Stuffed Butternut Squash, and they're right at home alongside Brussels Sprouts, Mashed Potatoes, and your favorite Vegetable Sides.

Why You'll Love These Roasted Shallots

Ready in 30 minutes. With a quick prep and roasting time, this simple recipe is perfect for weeknight meals or last-minute gatherings, bringing a little gourmet flair without the wait.
Simple seasonal side dish. Shallots are harvested during the fall and are common at grocery stores and markets. Roasting them helps the shallots stand out as a star on their own instead of hiding them in soup or dressing. They're rich and hearty, perfect for fall or winter.
Sophisticated flavor. The rich caramelization, combined with the tangy balsamic and sweet honey, brings out an elegant, nuanced flavor that tastes far more complex than the simple ingredients suggest. If you enjoy caramelized onions or roasted garlic, you'll love these sweet roasted shallots, too!

Ingredient Notes

To make these delicious Roasted Shallots, you will need the following ingredients (full measurements in recipe card below):

extra virgin olive oil - use high-quality olive oil for a rich flavor and to help caramelize the shallots during roasting.
balsamic vinegar - balances the sweetness with a subtle tang and deepens the roasted flavor.
honey - adds a touch of sweetness to bring out the sweetness of the shallots.
salt + pepper - for a little seasoning.
medium shallots - peeled and halved lengthwise.

You will also need measuring cups and spoons, a large baking sheet, parchment paper, a large bowl, a whisk, and a large spoon.

How to Make the Best Roasted Shallots

Combine seasoning. In a large mixing bowl, whisk together oil, balsamic vinegar, honey, salt, and pepper, until smooth.
Season shallots. Add shallots and toss to combine.

Bake. Line a large baking sheet with parchment paper. Spread seasoned shallots evenly on the baking sheet and roast in a 400F preheated oven for 20-30 minutes until tender and slightly charred.

Serve. Drizzle with extra balsamic vinegar if desired and serve warm as a side dish.

Recipe Variations

Try different vinegars. Balsamic cooks down into a glossy, sweet-savory glaze that highlights the natural sweetness of the shallots. Sherry vinegar is a great alternative, or you can try red wine vinegar.
Sweeten with maple. Replace the honey with maple syrup for a deeper, richer flavor.
Add heat. The sweet, tangy flavor of the balsamic shallots stands up nicely to a little heat. Sprinkle some red pepper flakes or add a dash or two of hot sauce to the seasoning mixture for a little extra warmth.
Add umami. Add a splash of Worcestershire sauce to the dressing, or garnish the roasted shallots with grated Parmesan or crumbled blue cheese for a little meatiness.

How to Serve

These Roasted Shallots are a delicious side dish served alongside of some of our favorite entrees including:

Recipe Tips and Tricks

Don't crowd. If the shallots are too close, they'll steam instead of roast. Arrange them in a single layer on a rimmed sheet pan and leave a little space around each one.
Cut to size. For large shallots or unevenly sized ones, cut them into similar-sized pieces to help everything roast in the same amount of time.
Finish with fresh herbs. Just before serving, sprinkle some chopped fresh thyme, rosemary, or parsley on top for a pop of color and an aromatic touch.

Storing and Freezing Instructions

How to Store

Once the shallots have cooled to room temperature, transfer them to an airtight container and store them in the refrigerator for 3-4 days.

How to Reheat

To reheat, warm the shallots in a skillet over medium heat for a few minutes, stirring occasionally, or microwave for 1-2 minutes to warm them through.

How to Freeze

Place the cooled roasted shallots in a freezer-safe container and freeze for up to 3 months. Thaw them in the fridge to reheat as a side dish or to add to soups, casseroles, and more, similar to caramelized onions.

FAQ

Can you roast shallots?

Absolutely! Roasting shallots is a delicious way to enhance their natural sweetness and bring out the full depth of their flavor. When roasted, shallots soften up, release excess moisture, and caramelize from the high heat of the oven. This brings out their flavor and makes them tender enough to eat with a fork! They're the perfect side to pair with roasted meats and your favorite vegetarian entrees.

How long do you roast shallots?

Roast shallots in a 400 F oven for about 20-30 minutes or until they're tender and slightly charred on the edges. Keep an eye on them toward the end, as cooking times may vary depending on the size of the shallots.

Can you roast onions instead?

Yes, and you can prepare them following the same instructions above. To replicate the flavor of shallots, choose milder onions, like red or sweet onions, and cut them into consistent pieces to help them roast evenly.

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Cranberry Orange Bread

This Cranberry Orange Bread is moist, tender, and bursting with the perfect balance of tangy cranberries and sweet, zesty orange flavor. A fresh orange glaze drizzled over the top makes it feel more like a treat than a traditional quick bread - ideal for breakfast, dessert, or a festive holiday snack. Plus, it's packed with vibrant cranberries, adding a pop of color and a tart contrast to the sweetness.

Cranberry orange bread is perfect for using up fresh or frozen cranberries during the holiday season, and it always gets rave reviews at gatherings. Whether you're baking for a cozy winter morning or wrapping it up as a homemade holiday gift, this bread is a guaranteed crowd-pleaser! Pair it with a hot cup of coffee or tea, and you've got the ultimate seasonal comfort food.

Why You'll Love this Cranberry Orange Bread Recipe

Bursting with fresh flavor. While many quick breads lean into warm, cozy flavors like cinnamon or nutmeg, cranberry orange bread brings a tangy, citrusy twist to the table. The tart cranberries and sweet orange glaze give it a refreshing and bright flavor that's perfect for the holiday season or anytime you want a taste of something fresh and vibrant.
Moist and tender. This cranberry orange bread owes its incredibly soft texture to the combination of butter (or oil), orange juice, and fresh cranberries. The cranberries provide little bursts of juiciness in every bite, making it a delightful contrast of textures and flavors.
Perfect for the holidays. Cranberry orange bread is a seasonal staple, with its festive colors and flavors fitting right into any holiday menu. Serve it for Thanksgiving brunch, as a Christmas morning treat, or as a thoughtful homemade gift for neighbors and friends.
Freezer-friendly. Have leftover cranberries or simply want to plan ahead? Bake an extra loaf or two of this bread and freeze it for later. It's a lifesaver when you need a quick, homemade option for guests or a busy morning. Just thaw, slice, and enjoy a little holiday magic any time of year!

Ingredient Notes

To make this delicious Cranberry Orange Bread, you will need the following ingredients (full measurements in recipe card below):

all purpose flour - scoop and level regular all purpose flour.
baking powder + soda - a combination of both leavening agents helps the bread rise properly, ensuring it has a soft and tender texture.
sugar - we use brown sugar to sweeten the loaf cake, and confectioners' sugar to make the glaze.
fresh cranberries - fresh cranberries give the bread a tart flavor and vibrant color. If using frozen cranberries, I would not recommend thawing them first as this will add excess moisture.
orange zest - added to the cake to complement for extra orange flavor.
orange juice - fresh is best, but you can use bottled in a pinch.
ground cinnamon + salt
melted butter or oil - regular vegetable or canola oil will keep this bread extra soft and tender.
eggs
vanilla extract - for a delicious flavor in both the zucchini bread and the lemon glaze.

You will also need measuring cups and spoons, 9-inch loaf pan, mixing bowls, whisk, spatula, toothpicks, and wire rack.

How to Make the Best Cranberry Orange Bread

Combine dry ingredients. In a large mixing bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, orange zest, ground cinnamon, and salt. Whisk together until evenly distributed and set aside.

Combine wet ingredients. In a medium mixing bowl, whisk to combine all the wet ingredients including butter, orange juice, eggs, and vanilla extract.
Add wet to dry. Pour the wet mixture into the dry flour mixture and fold together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix. Overmixing will make the loaf cake denser and firmer.

Fold in cranberries. Fold in the fresh cranberries until evenly mixed. Do not overmix.

Pour in batter. Lightly grease a 9x5-inch loaf pan (1 pound loaf pan) with butter or cooking oil. Pour the batter into the prepared loaf pan.
Bake. Bake in a 350F preheated oven for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool in the pan on a wire cooling rack for 10-15 minutes. Then invert to remove the loaf.

Make glaze. In a small mixing bowl, combine confectioners' sugar and orange juice. Stir constantly until smooth and desired consistency is achieved. The glaze should be thick but can still be poured. If it is too runny, add more sugar. If it is too thick, add some more orange juice.

Drizzle. Drizzle the cooled down cake with the orange glaze on top.

Recipe Variations

Glaze or leave plain. A sweet orange glaze takes this cranberry orange bread to the next level, adding a citrusy pop that enhances the orange flavor. If you prefer a simpler loaf, skip the glaze and let the bright orange zest in the batter shine on its own. Either way, it's delicious!
Add nuts or chocolate. Want to switch things up? Stir ½ cup of chopped pecans or walnuts into the batter for a crunchy contrast to the tender crumb. For a sweeter take, try folding in white chocolate chips - they pair wonderfully with the tart cranberries.
Try dried cranberries. Fresh cranberries are perfect for their juicy tartness, but dried cranberries are a great alternative if fresh aren't available. Simply soak them in orange juice for 10 minutes before folding them into the batter for extra moisture and flavor.
Make it mini. Transform this recipe into individual-sized loaves for gifting or smaller portions. Divide the batter among mini loaf pans and bake for 25-30 minutes, checking for doneness with a toothpick. Perfect for spreading holiday cheer!
Make muffins. Divide the batter evenly into a muffin tin lined with paper cups and bake at the same temperature for 18-22 minutes, or until a toothpick inserted into the center comes out clean. They're perfect for grab-and-go breakfasts or snacks.

How to Serve

This Cranberry Orange Bread is delicious served on its own for breakfast, dessert, or as a snack. We like it paired with a hot such as:

Recipe Tips and Tricks

Make a double batch. Cranberry orange bread is a holiday favorite, and it freezes beautifully. Bake an extra loaf to have on hand for last-minute guests or to enjoy a taste of the holidays later in the season.
Fully bake. Quick breads like this one need time to bake all the way through. Be patient and let the bread cook for a full hour. Test it with a toothpick - when it comes out clean from the center, your bread is perfectly done.
Zest first. Always zest your oranges before juicing them. It's much easier to grate the zest from a whole orange than a halved one. Plus, you'll get every bit of that bright, citrusy flavor!
Fold gently. When mixing the cranberries into the batter, fold them in carefully to avoid crushing them. This keeps the berries whole and bursting with flavor, creating those beautiful pockets of tartness in every slice.

Storing and Freezing Instructions

How to Store

Store the leftover cranberry bread at room temperature in an airtight container or wrapped with plastic wrap for 3-4 days.

How to Reheat

The easiest way to reheat a slice of cranberry orange bread is to heat it in the microwave for 20-30 seconds. You can also wrap the loaf in aluminum foil and place it in a 300°F preheated oven for about 10 minutes until warm.

How to Freeze

Cover the cooled loaf tightly with multiple layers of plastic wrap or aluminum foil and refrigerate for several months. Let it thaw in the fridge before slicing and serving.

FAQ

Does cranberry orange bread have a strong orange flavor?

Not overwhelming, but the orange zest and juice give this bread a fresh, citrusy brightness that perfectly complements the tartness of the cranberries. The flavor is well-balanced and adds just the right amount of zing to make each bite pop.

Can you make cranberry orange bread gluten-free?

Ensure you don't overmix the batter. Stir until the dry ingredients are just incorporated-overmixing can develop too much gluten, making the bread heavy. Also, check that your baking powder and baking soda are fresh to help the bread rise properly.

How do you keep cranberry orange bread from being too dense?

It depends on your particular recipe. Some recipes are formulated to use the excess water from the zucchini, while others need you to remove as much as possible. Be careful to read the recipe card fully and follow the instructions.

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Jellied Cranberry Sauce

This Jellied Cranberry Sauce recipe turns fresh, tart cranberries into a glossy, smooth, and sliceable sauce bursting with bright, tangy-sweet flavor. It's a classic holiday side dish that's essential for any Thanksgiving or Christmas table and comes together with just a few simple ingredients. It just isn't the holidays without it. Once you try it, you'll never touch the canned stuff again!

Cranberry sauce is an essential part of any Thanksgiving dinner, and there are so many versions out there. I almost always make this Easy Cranberry Sauce, which is a traditional whole berry sauce. However, many people insist on canned jellied cranberry sauce alongside their Roast Turkey and Thanksgiving side dishes. That's where this jellied cranberry sauce recipe comes in! The berries are strained out of the cranberry mixture, leaving a gorgeous color and a bold flavor. It sets up and jiggles just like the store-bought stuff, but this homemade version tastes much fresher and will look lovely on your Thanksgiving table!

Why You'll Love This Jellied Cranberry Sauce

Stunning display. It's easy to pour cranberry sauce into any old jar or container, but why not take it to the next level? I like to chill mine in a fancy mold or mini bundt pan to make it picture-perfect for any holiday dinner. You can also set the jelly in a mason jar to make it look like it came from a can!
Jiggly and smooth. Unlike traditional cranberry sauce with plump pieces of cranberries in every bite, this recipe makes homemade cranberry jelly. It's soft and jiggly, just like the jellied sauce from the can, but with a fresh flavor everyone loves. It's so good!
Simple ingredients. Making Jellied Cranberry Sauce at home is way easier than you'd think and adds a beautiful ruby-red pop of color to any holiday table. This version uses fresh cranberries, water, sugar, and a little cinnamon for a sweet-tart flavor that complements hearty roast meats and savory sides.
Easy holiday side. If you've never made your own cranberry sauce before, you really won't believe how simple it is. Even this jellied version, which requires a little extra effort to strain out the berries and seeds, only takes about 15 minutes of active effort. Plus, you can make it days before Thanksgiving dinner to reduce your prep on the day. It's the easiest part of any Thanksgiving menu!

Ingredient Notes

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

whole cranberries - fresh or frozen cranberries work equally well.
water
granulated sugar - this is essential to balance the tart bitterness of fresh cranberries.
pinch of cinnamon - optional, but recommended for a little warmth.

You will also need measuring cups, a medium saucepan, and a fine mesh sieve.

How to Make the Best Jellied Cranberry Sauce

Combine ingredients. In a medium saucepan, add cranberries, water, and sugar. Stir well.

Simmer. Bring to a boil over high heat. Turn the heat down to low and simmer for 10 minutes until most of the cranberries have burst.

Mash. Once the cranberries have burst, add a pinch of cinnamon, if using. Stir constantly and mash with the back of a spoon until the sauce has thickened to a desired consistency.

Strain. Place a fine-mesh sieve over a medium bowl. Slowly pour the hot cranberry sauce through the sieve and use the spoon to strain out the seeds and skin.

Chill. Add the strained sauce into lightly greased 1-cup mini bundt pan (or a glass jar). Refrigerate uncovered for at least 2 hours until fully cooled and set.
Serve. Carefully flip over the pan to slide the jellied cranberry sauce out. If using a glass jar, you can unmold the jellied cranberry sauce by sliding a knife around the inside of the jar. You can also dip the jar in a bowl of hot water for a 20 seconds. Serve as is (or if using jar, slice and serve).

Recipe Variations

Add extra flavor. I highly recommend adding cinnamon, but this cranberry jelly is also lovely with orange zest, lemon zest, or other dried spices, like star anise, allspice, cloves, etc.
Use juice. Use pear or apple juice instead of water for a little extra sweetness, or replace some of the water with orange juice for a citrusy pop.
Decorate. If you add any extras, they'll sink to the bottom and end up on top when you unmold the jelly on a serving dish. Feel free to add a sprinkle of fresh cranberries, pomegranate arils, or finely diced apple or pear for an over-the-top presentation.

How to Serve

This Jellied Cranberry Sauce is delicious served along with classic holiday entrees and side dishes. Some of my favorite entrees to pair with this are:

For more recipes, see our 40 Best Thanksgiving Main Dishes.

Recipe Tips and Tricks

Cook thoroughly. Since this homemade jellied cranberry sauce is made without pectin, you really need to cook the cranberries all the way to get the mixture to set. When ready to strain, the cranberry mixture should be thick similar to a sauce. If it seems slightly too thin, don't worry. It will continue to set as it rests in the fridge.
Make it a few days before. Since this easy cranberry jelly recipe needs a nice rest in the fridge, you can make it a few days before and serve it whenever you need it.
Use a wide mouth jar. For easy removal, it's best to use a wide-mouth mason jar to allow the jellied sauce to slice out onto your serving dish. The narrow shoulders of a regular mouth jar will cause a traffic jam and make it impossible to remove the sauce in one piece.

Storing and Freezing Instructions

How to Store

After the jellied cranberry sauce sets, cover it with plastic wrap or place the mold in an airtight container to avoid absorbing any fridge smells. It can stay in the fridge for up to 2 weeks, including the time to set it and for storing any leftovers.

How to Freeze

Cranberry jelly can be frozen, just like fresh cranberry sauce. Either freeze the chilled sauce directly in the mason jar (leaving about 1 inch of headspace for expansion) or transfer to freezer-safe containers.

FAQ

Do you need to add pectin to make jellied cranberry sauce?

Nope! You need whole cranberries, either fresh or frozen, which are naturally high in pectin. As you cook down the cranberries, they will release the pectin and thicken the jelly without any extra ingredients.

Can you use bottled cranberry juice instead?

Not with this recipe. This recipe relies on the natural pectin in the berries, which thickens the sauce. Storebought cranberry juice contains minimal pectin and will not set on its own.

What's the difference between whole berry and jellied cranberry sauce?

Both start with the same ingredients, but whole berry cranberry sauce is more like a jam or preserves. It's thick and spoonable, with pieces of berries suspended in the sauce. Jellied cranberry sauce is essentially a jelly, as you first cook the cranberries in water with sugar, then strain them out before allowing the mixture to set. It's shiny and jiggly, and takes the shape of whatever container it sets in. Both options are great in their own ways and it's really a matter of personal preference (and family tradition) as to which you serve at your holiday meal.

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Corn Pudding

This creamy Corn Pudding recipe transforms simple pantry staples into a luscious, cloud-like pudding packed with a concentrated corn flavor. It is a traditional Southern side dish that is essential for any Thanksgiving dinner and is ready to bake in just moments. It just isn't the holidays without it!

Although they look similar, corn pudding is not the same thing as Corn Casserole, which is essentially a creamy, corn-studded cornbread. Corn pudding contains no cornmeal and is more like a corn souffle or custard, made by suspending corn in a mixture of eggs, heavy cream, and cornstarch. As it bakes, it puffs and solidifies into a super soft, creamy texture you'll want to eat with a spoon. Serve this easy corn pudding right next to your Roast Turkey and favorite Thanksgiving side dishes for the perfect holiday meal!

Why You'll Love This Corn Pudding

Perfect side dish. The slightly sweet, corn-forward flavor is the perfect counterpoint to all the hearty flavors of Thanksgiving or Christmas dinner. It's warm and cozy with a creamy, comforting flavor that can't be beat.
Super easy recipe. This is one of those timeless, no-fuss recipes anyone can make. You only need a handful of simple ingredients and a few minutes of prep. Just whisk everything except the corn together, then add the whole corn kernels and cream-style corn and bake. It's such an easy side dish, and thanks to canned corn, you can make it any time of year.
Traditional flavor. Most of us enjoy corn casserole or creamed corn around the holidays, and this sweet corn pudding is a great alternative. It's true Southern comfort food and goes along with any main course. It's always a family favorite!

Ingredient Notes

To make this creamy Corn Pudding, you will need the following ingredients (full measurements in recipe card below):

heavy cream - you want real heavy cream to give the corn pudding extra body.
eggs - beaten eggs are the main structure for the corn pudding, so be sure to use the exact amount.
sugar - for a little extra sweetness.
cornstarch - this will absorb the moisture and help the pudding set like a pudding. It's also keeps the pudding gluten-free.
salt
corn (whole kernels) - we use canned whole corn kernels. Drain off any excess liquid. You can also use fresh corn, but it is generally hard to find around the holidays.
creamed corn - we also use canned creamed corn. this will add moisture, a punch of corn flavor, and just enough liquid. Any type of cream style corn will do (sweet corn or white).

You will also need measuring cups and spoons, a large bowl, whisk, mixing spoon, 9x13 baking dish, and a toothpick or sharp knife for testing.

How to Make the Best Corn Pudding

Combine ingredients. In a large mixing bowl, whisk together cream, eggs, sugar, cornstarch, and salt until fully dissolved and smooth.

Add corn. Stir in canned corn kernels and creamed corn. Mix until evenly combined.

Bake. Pour the mixture into a 9x13-inch casserole dish and bake in a 350F preheated oven for 55-60 minutes until golden brown and fully set. A toothpick inserted into the center should come out clean.

Cool. Let cool for 10 minutes and serve warm or at room temperature.

Recipe Variations

Skip the sugar. For less sweetness, ditch the sugar completely.
Fold in savory sides. Prefer a savory corn pudding? Fold in some green onions, crumbled bacon, or even shredded cheddar cheese. Be careful not to add too many fatty ingredients, which can weigh down the custard-like corn pudding mixture.
Prepare the pan. For easier serving, spray the pan with non-stick cooking spray or rub it with unsalted butter.

How to Serve

This Corn Pudding is delicious served as a side paired with a holiday dinner. Some of our favorite holiday entrees and sides to pair this with are:

For more Thanksgiving recipes, see our Thanksgiving Dinner Prep Guide + Checklists.

Recipe Tips and Tricks

Beat the eggs well. You don't need to whip the egg whites, but the eggs need to be whisked together very thoroughly. They're the main binder in this recipe and give it a nice, light texture, so this step is essential.
Avoid substitutions. I know it's so tempting to modify recipes, but this one has a very short list of ingredients, and each one serves a crucial purpose. Don't replace the heavy cream with whole milk or half and half, or try an egg substitute. Follow the recipe exactly for the best results.
Temp it. If you're having a hard time knowing when the corn pudding is done, grab an instant-read thermometer. The top should be golden brown, set in the middle, with an internal temperature of at least 165 F.

Storing Instructions

How to Store

Leftover corn pudding should be covered with plastic wrap or transferred to an airtight container and refrigerated for 3-4 days.

How to Reheat

Pop the leftovers in the microwave for about a minute or warm them in the oven at 350 F until heated through.

FAQ

What is corn pudding?

Corn pudding is a traditional side dish of Native American origins that is popular in the American South. It usually features corn (both whole and creamed) mixed together with cornstarch, eggs, and cream, then baked until fluffy, creamy, and tender. It has a texture that resembles a souffle and is very similar to spoonbread. My version is slightly sweet, which makes it especially well-suited to serve alongside sweet and savory entrees, like glazed ham, and your favorite holiday sides.

Does corn pudding need to be refrigerated?

Absolutely! Corn pudding contains fresh ingredients like eggs, cream, and corn and should always be refrigerated. It can sit out at room temperature for up to 2 hours, then should be transferred to the fridge.

What's the difference between corn pudding and corn casserole?

Although they are quite similar, corn pudding and corn casserole are not the same. Corn casserole usually contains cornmeal mixed with sour cream or cream cheese, eggs, and lots of whole and creamed corn. It's like a softer, spoonable cornbread with little pieces of corn in every bite. Corn pudding contains no cornmeal, relying on cornstarch and eggs to bind the mixture together. It's softer, more like a creamy pudding or custard, and light as air. They're both fantastic with any holiday meal but have minor differences that completely change the final texture.

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Butternut Squash Ravioli

Homemade Butternut Squash Ravioli is warm, hearty, and flavorful - with the perfect balance of sweet and savory. It is made from scratch with real homemade pasta dough that is rolled into thin sheets and then filled with a roasted butternut filling. It has a a richer, fresher flavor than the plastic-packaged stuff from the store and is so worth the effort! Serve with a browned butter sauce with crispy sage leaves for a nutty, aromatic note that complements the sweet flavor of butternut squash. Perfect for a cozy fall evening.

Every single thing about this recipe is a love letter to autumn. The fresh pasta, roasted squash, parmesan, nutty brown butter, and fresh sage leaves balance each other perfectly and taste like a hug. We like to serve it as a vegetarian main for dinner parties, but it's special enough to make for the holidays, too.

Why You'll Love This Butternut Squash Ravioli

Completely handmade. There are no cheats here. Every single ingredient is made from scratch, including the pasta and butternut squash puree. You can taste the love - and the purity of ingredients - in every bite!
Easy to make. I know the thought of handmaking pasta and the filling sounds intimidating, but this is quite a simple dish. You can also roast the butternut and make the pasta dough the day before, then let the ingredients rest in the fridge overnight. Take your time rolling out the dough and shaping the ravioli. It's quite relaxing!
Perfect flavor combination. The sweetness of the roasted butternut balances the salty, meaty flavor of the parmesan, and then every bite is coated in the nutty brown butter sauce. It's the definition of warm and cozy!

Ingredient Notes

To make this delicious Butternut Squash Ravioli, you will need the following ingredients (full measurements in recipe card below):

flour - we use all-purpose flour and semolina flour. Although you replace the semolina with more all purpose flour, the semolina helps the pasta hold its shape after cooking. This gives your ravioli the best presentation.
eggs - use the best eggs you can find. The darker the yolk, the more yellow the pasta will be.
extra virgin olive oil - for a tender, pliable texture.
water
salt - always season pasta dough to add flavor to every layer.
butternut squash - roasted and pureed until smooth and tender.
butter - added to the filling and forms the base of the butter sauce. For the sauce, the butter will be browned until golden brown, which releases a nutty flavor that gives it more depth of flavor.
Parmesan cheese - use real Parmigiano Reggiano to add a savory flavor or enzyme-based parmesan to keep this dish vegetarian.
black pepper
sage leaves - chopped, then fried in the butter until crispy.

You will also need measuring cups and spoons, mixing bowls, stand mixer, baking sheet, rolling pin, ravioli cutter (or knife), cooking pot, and saucepan.

How to Make the Best Butternut Squash Ravioli

First, make the pasta dough.

Combine ingredients. In the bowl of a stand mixer, add all the dough ingredients including all purpose flour, semolina flour, eggs, olive oil, water, and salt. Mix on low speed until well combined and no dry ingredients sticks to the side of the mixing bowl, about 5 minutes. You can also knead the dough by hand until it turns into a soft and smooth dough ball.
Rest. Cover with a plastic wrap and let the dough rest for 15 minutes to develop gluten.

Next, prepare the butternut squash filling.

Prep butternut squash. Cut butternut squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides with a little bit of olive oil.

Roast butternut squash. Place on a quarter sheet baking pan cut side up and bake in a 375F preheated oven for 1 hour or until very tender.

Mash. Scoop out the flesh of the butternut squash and place in a large mixing bowl. With a potato masher or an electric hand mixer on low, mix until smooth. If the butternut squash is too chunky for your liking, transfer it to a blender and puree it until desired consistency is achieved.

Season. Add butter, salt, pepper, parmesan cheese to the bowl. Stir to combine until smooth. Set aside to cool.

How to Assemble Ravioli

Roll. Roll out the pasta dough into to desired thickness with a rolling pin and dust with flour if needed. You can also attach the pasta sheet roller to your stand mixer and run the pasta sheet through a few times to achieve desired thickness. Set the pasta sheet aside.
Shape. Use a pasta cutter or knife to divide the dough into 4 or 6 long sheets.

Fill. Add 1 to 2 teaspoons of butternut squash filling onto the dough about an inch apart. Using your finger or a pastry brush, lightly brush the dough with water around each filling portion.

Add top. Cover with another sheet of rolled pasta on top and press gently around each portion of filling to seal it in.
Cut. Using a ravioli cutter (or a pizza cutter or sharp knife), cut along the edges and between the filling to form squares that are about 2 to 2 ½-inches wide.

Repeat. Lightly flour the ravioli or transfer to a lightly floured baking sheet so that they don't stick together. Repeat rolling and shaping process with remaining 3 dough portions.

Now let's cook the ravioli.

Bring a pot of salted water to a boil and add the ravioli. Cook until they all have floated, about 3-5 minutes. Reserve ¼ cup of hot pasta water, then drain the ravioli and set aside a plate.

Finally, let's make the butter sauce.

Sauté sage. In a medium saucepan, heat butter over medium-high heat until browned, about 2-3 minutes. Add sage and sauté until crispy, about 1-2 minutes.

Make sauce. Slowly stir in reserved pasta water and parmesan cheese. Mix until the sauce becomes smooth.

Toss in ravioi. Add cooked ravioli and toss well.
Serve. Sprinkle with parmesan cheese and serve immediately.

Recipe Variations

Use other winter squashes. There are many squashes similar to butternut that would be great for this recipe, like blue hubbard, red kuri, and kabocha. You can even use roasted pumpkin puree, but make it yourself! Homemade pumpkin puree is so much more flavorful than the canned stuff.
Try different cheeses. Parmesan adds a salty, umami flavor, but you can achieve a similar effect with pecorino romano, asiago, or even aged gouda.
Make a creamy sauce. Since the ravioli filling is so creamy, I like pairing it with the lightness of the sage sauce. But you can easily serve this homemade butternut squash ravioli with your favorite cream or cheese sauce.
Change the shape. If you have a round ravioli stamp, you can trim the ravioli into a round shape instead of keeping them square.

How to Serve

This Butternut Squash Ravioli is delicious served on its own for lunch or dinner, or paired with some of my favorite fall sides including:

For more recipes, see our 50 Best Fall Side Dishes.

Recipe Tips and Tricks

Don't burn the sage. Butter burns at a low temperature, which is why it browns so quickly. Watch the heat carefully. If it looks like the sage is starting to burn, remove the pan from the heat. It cooks quickly!
Rest and cool. Pasta dough needs to rest before shaping to relax the gluten. Give it at least 30 minutes, if not longer. You also want the butternut squash filling to be cool so it doesn't soften the dough and warp it during shaping.
Seal well. If the ravioli isn't fully sealed, the sweet butternut squash filling will seep out while cooking. You don't need to press too hard. Just wet the edges of the dough, lay the top layer of pasta dough on top, and gently press around the edges to seal. Then, trim with a pasta cutter or pizza roller to complete the seal.

Storing and Freezing Instructions

How to Store

Store leftover uncooked ravioli in a single layer in an airtight container for 3-4 days, then cook like normal. Cooked ravioli can also be stored for about 3-5 days.

How to Reheat

You can pop the ravioli in the microwave for a few minutes, but I prefer to warm up the leftover pasta in a skillet. It can help to add a little extra butter or a splash of chicken or veggie stock to loosen the sauce.

How to Freeze

It's best to freeze uncooked pasta to maintain the best texture and flavor. To freeze, arrange the ravioli in a single layer on a sheet pan, then freeze solid. Transfer to a freezer-safe container and store for 1-2 months. Cook from frozen.

FAQ

Can you freeze homemade ravioli?

Yes! Just like making dumplings, you can freeze your assembled ravioli before you cook it. Just lay it out on a sheet pan, freeze solid, then transfer to a freezer safe container for 1-2 months. You can actually boil it from frozen, which will add a couple of extra minutes of cooking time but saves a ton of time later on.

Why is my ravioli dough cracking?

Pasta dough is all about getting just the right balance of moisture. If your dough is cracking, you likely did not add quite enough water. If you added ¼ cup of water as recommended, it's possible that the flour absorbed more moisture than normal or that you accidentally added too much. When in doubt, either scoop and level the flour into your measuring cups or weigh it out on a kitchen scale (1 cup of flour weighs 120 grams).

How do you get homemade ravioli to stick together?

If this is your first time making ravioli, you may have a little bit of a learning curve to get the pasta to seal properly. The secret is to use a little bit of water! Brush water around the edges of the dough to help glue the sheets of pasta together, then press the second sheet gently on top, sealing all the way around. Cut the ravioli with a knife or pasta cutter to lock everything in place. Tip: It also helps to use a wide slotted spoon to gently lift the cooked ravioli out of the boiling water to keep the seal intact.

More Butternut Squash Recipes

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Mushroom Wellington

Mushroom Wellington is a vegetarian twist on a classic. The nutty mushroom filling is sautéed with aromatic vegetables, fresh herbs, and pecans, then enrobed in flaky puff pastry and baked until golden brown. It's a stunning vegetarian main dish for roast dinners or your holiday meal. Plus, it is ready in just over an hour!

Classic beef Wellington is a popular entree for Christmas dinner, but what if you don't eat meat? This vegetarian Wellington is the perfect solution! The savory mushroom filling is meaty and hearty, and also easy to roll in the sheet of puff pastry. In fact, I'd argue that this vegetarian Wellington is easier to make and more delicious than the original! Serve it with hot Popovers, Mushroom Gravy, and your favorite holiday sides for the perfect vegetarian feast.

Why You'll Love This Mushroom Wellington

The best filling. Vegetarian twists on classic entrees have a reputation for being less delicious than the original version, but this recipe is anything but bland or boring. The mushrooms soak up the buttery mixture of aromatic vegetables and fresh herbs, which infuses flavor deep into every bite.
A great holiday main for vegetarians. Mushrooms are the secret to making any entree taste meaty and satisfying, and this vegetarian mushroom Wellington is no exception. The golden puff pastry and perfectly seasoned mushrooms and vegetables not only sticks to your ribs, but also makes a showstopping centerpiece for any holiday table.
Surprisingly simple. Traditional beef Wellington is notoriously complicated, but replacing the beef with mushrooms actually makes it easier. After sautéing the vegetables together and seasoning the filling, just let it cool, then break out the puff pastry and start shaping. The whole entree is ready, from start to finish, in just over an hour!

Ingredient Notes

To make this delicious Mushroom Wellington, you will need the following ingredients (full measurements in recipe card below):

puff pastry - store-bought puff pastry is perfect for this recipe. Just make sure it is completely thawed but still cold. You can also make homemade puff pastry with a few extra steps.
butter - to infuse a buttery flavor into the mushrooms.
oil
cremini mushrooms - cremini are great for this recipe, although you may see them called baby bella, chestnut mushrooms, or brown mushrooms. Other types of mushrooms can be used instead, like large portobello mushrooms, shiitakes, or even standard button mushrooms.
aromatics - sauté celery, carrots, onions, and garlic to infuse the mushrooms with lots of flavor.
herbs - fresh thyme and rosemary add much more flavor than dried.
nuts - pecans or walnuts add crunch and a nutty bite.
Dijon mustard - this is traditional in Wellingtons and helps balance the savory mushrooms.
soy sauce - to plump up the mushrooms with a rich, umami flavor.
egg - for the egg wash.
salt + pepper

You will also need measuring cups and spoons, a food processor, a large frying pan, a sharp knife, a spatula or spoon for stirring, parchment paper, a pastry brush, a small bowl for egg wash, and a large baking sheet.

How to Make the Best Mushroom Wellington

First, make the filling.

Chop mushrooms. Chop the mushrooms roughly, then pulse them in a food processor until they're finely diced.

Sauté aromatics. In a large skillet, heat oil and butter over medium-high heat until bubbly, about 1-2 minutes. Add onion, garlic, carrots, celery, thyme, and rosemary. Sauté until tender, about 3-5 minutes.
Add mushrooms. Add mushrooms and cook until most of the liquid has released from the mushrooms and evaporated, about 10 minutes. Season with salt and pepper. The mushrooms should turn golden brown.

Add remaining ingredients. Add pecans, mustard, and soy sauce. Stir well until evenly combined and continue cooking another 2-3 minutes.

Cool. Remove from heat and let the fillings cool to room temperature, about 15-20 minutes.

Then, assemble the Wellington.

Place dough. Line a large baking sheet with parchment paper. Place the cold puff pastry sheet (10x15-inches) on the lined baking sheet,
Add filling. Add the mushroom filling in the middle of the pastry sheet, leaving a 1-inch border all around.

Fold. Take the two sides (from the shorter 10-inch sides) and fold it in towards the center, about an inch.
Roll. Take the other sides and roll firmly into a log, sealing the edges. Turn the Wellington over so the seam is underneath.

Decorate (optional). You can decorate the top with more pastry dough cut out in different shapes (such as leaves), if desired.

Finally, bake the Wellington.

Make a few small cuts on top for venting. Then, brush evenly with egg wash. Bake in a 375F preheated oven for 25-30 minutes until golden brown. Serve with a side of cranberry sauce or chutney.

Recipe Variations

Make it vegan. For a vegan mushroom Wellington, use dairy-free puff pastry, sauté the aromatics in refined coconut oil or butter-flavored shortening, then brush the mixture with liquid egg alternative or unsweetened almond milk.
Add more aromatics. Mushrooms and onions are a match made in heaven, and you can certainly play up that relationship. Add some shallots in addition to the onion, or layer in some caramelized onions for extra sweetness.
Change the shape. Instead of shaping the pastry into a log shape, make smaller single-serving portions by placing the filling between two small squares of puff pastry. Be sure to crimp along the edges and add cuts to the top of the pastry for steam to release. Remove from the oven when the puff pastry rises and turns golden brown.

How to Serve

This Mushroom Wellington is delicious served on its own with some Gravy and/or Cranberry Chutney, or pair it with some sides including:

For more recipes, see our 50 Best Fall Side Dishes.

Recipe Tips and Tricks

Watch the temperature. The secret to puff pastry is making sure the butter is cold, and the oven is hot. If the mushroom filling is still warm, it can affect the rise and crisp texture. You also need the puff pastry to be fully thawed, or it will break during shaping and potentially leak out moisture (and flavor).
Don't rush the mushrooms. Remove as much of the extra moisture in the mushrooms as possible. This concentrates the flavor for a richer, meatier bite and also prevents them from weeping in the oven.
Scrape up the browned bits. When you add the soy sauce mixture, scrape up any of the browned bits from the bottom of the pan. These little bits are basically concentrated flavor!

Storing and Freezing Instructions

How to Store

Store leftover Wellington in an airtight container in the fridge for 3-4 days. Line the container with paper towels to absorb any excess moisture.

How to Reheat

To keep the pastry crispy, I recommend warming the leftovers in the oven or a countertop air fryer at 350F until heated through. You can also microwave an individual serving for several minutes, but the pastry may begin to soften.

How to Freeze

If you want to freeze your pastry, it's best to do so before baking. The entire mushroom Wellington can be prepared and frozen solid, then wrapped in several layers of plastic wrap or foil. Before baking, thaw it in the fridge, then brush with an egg wash and bake like normal.

FAQ

Can you make mushroom Wellington in advance?

Yes! This recipe can easily be prepared in advance. There are two options. First, you can make the mushroom filling, chill it in the fridge overnight, then form and shape the wellington the next day. Or, you can follow all of the steps of the recipe until you get to the egg wash, then cover it with plastic wrap and refrigerate overnight. The next day, brush with the egg wash and bake like normal. Either option works great and simplifies your prep on the day!

What type of sauce goes best with mushroom Wellington?

The savory mushroom filling is so flavorful that you don't necessarily need a sauce. But it also pairs well with gravies (like mushroom gravy), creamy sauces (like béarnaise sauce), or even a little extra Dijon mustard or horseradish sauce.

Can you use a different type of pastry for mushroom Wellington?

I only recommend using puff pastry, which is traditional in Wellington recipes and adds a nice, flaky crunch. You can use vegan puff pastry to avoid butter, but regular pie crust or even rough puff pastry won't puff up nearly as much. Fortunately, puff pastry is easy to find in grocery stores and is generally inexpensive.

More Mushroom Recipes

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Cranberry Chutney

Brighten your holiday table with this sweet and savory Cranberry Chutney. This tangy condiment made from tart cranberries, sweet dried apricots, and savory aromatics offers a flavorful and complex alternative to traditional cranberry sauce. Plus, it's an easy recipe that comes together in just over 30 minutes!

Thanksgiving dinner wouldn't be the same without cranberries, and this cranberry orange chutney brings a unique flair to the table that's sure to impress. Unlike traditional cranberry sauce with its sugar-sweet flavor, this chutney has just enough sweetness to mellow out the tartness of the cranberries without making it taste like dessert. It's tangy, savory, tart, and fragrant, making it the perfect addition to Roast Turkey, slathering on Leftover Turkey Sandwiches, or spooned over Cranberry Baked Brie. I promise this delicious cranberry chutney will become a new holiday staple for your Thanksgiving table!

Why You'll Love This Cranberry Chutney

Perfect for the holidays. This homemade cranberry chutney has all those wintry flavors you know and love, like fresh cranberries, warm spices, and oranges, but it also has a tangy, savory flavor that cuts through the richness of roasted meats and hearty holiday sides.
Easy to make ahead. Not only does this chutney save time by allowing you to prepare it in advance, but it also tastes even better the next day as the flavors meld together. Perfect for Thanksgiving day or family gatherings, you can easily whip it up ahead of time and store it in the fridge until you're ready to serve.
Impressive homemade gift. This cranberry chutney makes a thoughtful and delicious gift during the holiday season or for special occasions. Package it in decorative, small jars with a personalized label for a charming, homemade touch that friends and family will appreciate.

Ingredient Notes

To make this delicious Cranberry Chutney, you will need the following ingredients (full measurements in recipe card below):

cranberries - fresh or frozen whole cranberries.
dried apricots - adds a natural sweetness and fruity note. Be sure to chop them into small pieces for even distribution.
granulated sugar - for a bit of sweetness to mellow out the tart flavor of the cranberries.
orange juice
aromatics - onion and garlic are the savory elements give the chutney a rich, layered flavor that makes it taste more like a savory condiment than a sweet sauce.
fresh ginger - adds a zesty kick that complements the other spices.
apple cider vinegar - this adds a tangy flavor that cuts through the richness of meats and hearty sides.
spices - stick with warm spices like ground cinnamon and ground cardamom.

You will also need measuring cups and spoons, a large saucepan or Dutch oven, a wooden spoon, a sharp knife, and a cutting board.

How to Make the Best Cranberry Chutney

Boil. In a large pot, add all the ingredients and mix well. Heat over medium-high heat and bring to a boil, stirring constantly.
Simmer. Reduce heat to low and cover with the lid. Simmer until thickened to a desired consistency, stirring occasionally, 30 to 40 minutes. If it gets too thick, add a little bit of water or orange juice. The chutney should be syrupy and coat the back of a spoon without dripping.

Recipe Variations

Try different dried fruit. Substitute the dried apricots with dried cherries for a slightly tart twist, golden raisins for a more mellow sweetness, or figs for a richer flavor.
Amp up the orange flavor. Add a teaspoon of orange zest to enhance the bright, citrusy flavor.
Get a richer flavor. Use light brown sugar instead of regular white sugar for a deeper flavor. Prefer a sweeter chutney? Add more sugar to taste.
Play with spice. For a spicy cranberry chutney, add some red pepper flakes. You can also replace some of the spices with garam masala or Chinese Five Spice for a highly fragrant, cozy flavor.

How to Serve

This Cranberry Chutney is delicious served on the side of some of my favorite entrees including:

For more recipes, see our 40 Best Thanksgiving Main Dishes.

Recipe Tips and Tricks

Watch the set. Cranberries are naturally high in pectin, which helps them thicken into a glossy sauce without any additional pectin. It's also easy to overdo it. Once you see the sauce coating the spoon without dripping, it's done. It will continue to thicken in the fridge, too!
Cook it down. Once the vinegar cooks down, it adds a tangy, subtle sweetness that brings the whole recipe together. If you pull it off the stove too quickly, it will have a sharp vinegar flavor that tastes more like pickles. Give it time to concentrate down for the best flavor.
Serve warm or cold. This chutney is versatile and can be served warm right after cooking or chilled for a firmer texture. Both options taste delicious, depending on your preference or the occasion.

Storing and Freezing Instructions

How to Store

Store your leftover chutney in an airtight container in the refrigerator. It will keep well for up to two weeks. For best results, let it cool completely before transferring to the container to avoid excess moisture.

How to Freeze

Cranberry chutney freezes well for up to three months. Once cooled to room temperature, transfer it to a freezer-safe container or freezer bag. Thaw overnight in the fridge when ready to use.

FAQ

What is the difference between cranberry chutney and cranberry sauce?

Traditional cranberry sauce is made by cooking fresh cranberries with sugar, water, and sometimes spices until it reaches a jam-like consistency. Cranberry chutney starts with similar ingredients but adds vinegar, onions, garlic, and dried fruits for a slightly sweet but mostly savory condiment. They can both be used as garnishes for your holiday meals, but chutney is the best fit for people who prefer savory sides.

How long does cranberry chutney last?

Cranberry chutney can be stored in an airtight container in the refrigerator for up to two weeks. You can also freeze it for up to three months-just thaw overnight in the fridge before serving.

What does cranberry chutney taste like?

Chutneys are similar to pickles but with less of the mouth-puckering sharpness as the vinegar cooks down during the cooking process. This tangy cranberry chutney has the warm spices, orange juice, and sweetness you expect in cranberry sauce, but with savory notes from the apple cider vinegar, onions, and garlic and a bright heat from the ginger. It's the perfect accompaniment to any holiday appetizer, meal, or plate of leftovers!

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What Recipes to Cook in November

Are you wondering what to cook in November? Browse our collection of 50 best November recipes to cook for breakfast, lunch, dinner, and dessert!

November is here, which means we are fully embracing fall and knocking on winter's door. Crisp, chilly nights spend by the fireplace, warm comforting meals, and holiday preparations set the perfect November mood. Our latest collection of seasonal recipes is all about comforting foods - the creamier and cheesier, the better! Our roundup of the 50 best recipes to cook in November includes fall inspired breakfast recipes, hearty soups and stews for lunch, cozy dinners, savory appetizers and snacks, and warmly spiced seasonal desserts.

What is in Season in November

The month of November is when fall produce truly shines. Below, you'll find a list of some of our favorite fruits and vegetables that you'll start spotting at grocery stores and farmers' markets this month. Click on the links to explore recipes featuring each ingredient!

Fruits	Vegetables
Apples Cranberries Kiwi Mandarins Oranges Pears Persimmons Pomegranate Tangerines	Beets Broccoli Brussels Sprouts Butternut Squash Cabbage Cauliflower Kale Leeks Parsnip Potatoes Pumpkin Sweet Potatoes Turnips Winter Squash

Holidays in November

In the United States, the major holiday in November is Thanksgiving. We've shared hundreds of holiday recipes over the years, so you won't need to search any further for inspiration!

plan now!

Thanksgiving Dinner

A complete Thanksgiving Dinner Prep Guide with a week-by-week timeline, tips on how to host Thanksgiving, Thanksgiving recipes, and free checklists.

see the prep guide

Thanksgiving Recipes

Let's be real, Thanksgiving dinner is all about the food. We have got you covered for every recipe that you need from appetizers and side dishes, to main entrees and desserts, and more!

November Breakfast Recipes

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. | aheadofthyme.com

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. | aheadofthyme.com

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.
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.
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.
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!
Cranberry Orange Muffins. Cranberry Orange Muffins are soft, fluffy, buttery, and moist. Loaded with cranberries and orange, they are a delicious snack, breakfast, or dessert.
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.
Spanish Omelette (Tortilla). This traditional Spanish Tortilla, also known as tortilla española or tortilla de patatas, is a popular egg and potato dish served across Spain.
mashed potato cakes
Cinnamon Roll Muffins. Pillowy and buttery Cinnamon Roll Muffins are a smaller version of traditional cinnamon rolls that are baked in a regular muffin pan for easy serving.
Cranberry Sauce Parfait. This Cranberry Sauce Parfait is a light, creamy, and delightful breakfast or dessert during the holidays. A great way to use leftover cranberry sauce!
Oatmeal Breakfast Bars. Oatmeal Breakfast Bars are chewy, filling, and delicious. Packed with simple, healthy ingredients, these bars are a nutritious way to start your day.

November Lunch Recipes

Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. This vegan soup is ready just over 35 minutes with minimal prep and in one pot. | aheadofthyme.com

Butternut squash salad is a light meal that's loaded with fall flavors — roasted butternut squash, baby kale, walnuts, dried cranberries, and feta. | aheadofthyme.com

Coconut Curry Pumpkin Soup. Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. This vegan soup is ready just over 35 minutes with minimal prep and in one pot.
Butternut Squash Salad. Butternut squash salad is a light meal that's loaded with fall flavors - roasted butternut squash, baby kale, walnuts, dried cranberries, and feta.
Cranberry Brie Grilled Cheese. Cranberry Brie Grilled Cheese features the sweet and tart flavor of cranberry that pairs perfectly with the creamy, slightly funky flavor of brie.
Tuscan White Bean Soup. This Tuscan White Bean Soup is comforting, nourishing, and delicious, packed with creamy cannellini beans, fresh veggies, and herbs. Ready in 30 minutes!
Shaved Brussels Sprout Salad. Shaved Brussels Sprout Salad is a delicious fall salad packed with fresh sprouts, apples, cranberries, and crunchy seeds, tossed in a homemade vinaigrette.
Spanakopita. Spanakopita is a traditional Greek savory pie famous worldwide for its cheesy spinach filling nestled between layers of phyllo dough. It's easy to make too!
Roasted Butternut Squash Soup. Savor the taste of fall with Roasted Butternut Squash Soup. This vegan soup is healthy, nourishing, and delicious comfort food in a bowl.
Vegetarian Steamed Buns. Homemade Shanghai style vegetarian steamed buns is spongy with a juicy, flavourful bok choy and mushroom filling inside bursting with Asian flavours.
Wild Rice Pilaf. Wild Rice Pilaf is a wholesome, nutritious side dish that pairs the naturally nutty flavor of wild rice with vegetables, spices, and fresh herbs.
Creamy Turkey Gnocchi Soup. Creamy turkey gnocchi soup is the ultimate comfort food - creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes.

November Dinner Recipes

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. | aheadofthyme.com

This Stuffed Pumpkin is filled with rice, veggies, and cranberries then topped with cheese and baked until tender. It's vegetarian and gluten-free too! | aheadofthyme.com

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.
Stuffed Pumpkin. This Stuffed Pumpkin is filled with rice, veggies, and cranberries then topped with cheese and baked until tender. It's vegetarian and gluten-free too!
Creamy Butternut Squash Pasta. This Creamy Butternut Squash Pasta is cozy, creamy, cheesy fall comfort food. This vegetarian pasta recipe is easy to make too!
Dutch Oven Whole Roast Chicken. Easy Dutch oven whole roast chicken with the crispiest golden skin is juicy, tender and succulent and packed with flavour. Just takes 15 minutes to prep.
Roasted Pork Tenderloin. Quick easy roasted pork tenderloin with sauce is juicy, tender, and flavorful. Ready in 30 minutes, it's perfect for busy weeknights or a holiday dinner.
Mashed Potato Casserole. This Mashed Potato Casserole elevates an ordinary batch of creamy mashed potatoes into something divine topped with cheddar, bacon bits, and green onions.
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.
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.
Sunday Pot Roast. There's nothing better than a classic Pot Roast for Sunday Dinner. It's hearty, wholesome, and filling comfort food that can feed the whole family.
White Chicken Chili. White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor.

November Appetizers and Snacks

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

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

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.
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.
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.
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!
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.
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!
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.
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.
Kale Chips. You'll never want to buy chips after trying these incredibly light and crispy homemade Kale Chips! They're completely vegan, easy to make, and healthy.
Roasted Chestnuts (Three Ways). Enjoy street vendor roasted chestnuts at home in three different ways - roast in the oven, cook over the stove, or in the air fryer.

November Desserts

Pecan Pie Cheesecake takes a classic flavor to a new level with a pecan graham cracker crust, brown sugar cheesecake filling, and caramel pecan pie topping. | aheadofthyme.com

With a buttery shortbread crust and velvety pumpkin filling, these Pumpkin Pie Bars make it easy to traditional pumpkin pie in handheld form! | aheadofthyme.com

Pecan Pie Cheesecake. Pecan Pie Cheesecake takes a classic flavor to a new level with a pecan graham cracker crust, brown sugar cheesecake filling, and caramel pecan pie topping.
Pumpkin Pie Bars. With a buttery shortbread crust and velvety pumpkin filling, these Pumpkin Pie Bars make it easy to traditional pumpkin pie in handheld form!
Apple Crumble. Made with tender apples and topped with a buttery brown sugar crumble, this old-fashioned Apple Crumble is the perfect fall dessert!
Gingerbread Cake. This sheet pan Gingerbread Cake with a brown butter cream cheese frosting is a perfect dessert to treat your friends and family with this holiday season.
Pumpkin Cupcakes. These Pumpkin Cupcakes are topped with brown butter maple buttercream and made with real pumpkin for an ultra-moist, melt-in-your-mouth texture.
Pecan Pie. Old-fashioned pecan pie is a classic fall dessert with a homemade pie crust and sweet custard filling loaded with crunchy pecans - perfect for Thanksgiving. For such a fancy pie, it is actually embarrassingly easy to make.
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.
Pumpkin Pie. Thanksgiving just isn't the same without a slice of classic Thanksgiving pumpkin pie with flaky crust, smooth pumpkin filling, and topped with whipped cream and pecans.
Pecan Pie Brownies. Why make pie or brownies when you can have them both at once? These Pecan Pie Brownies are the perfect fall treat for any occasion - rich, sweet, indulgent.
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!

More Fall Recipes

Did You Make Any of These November Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of delicious recipes to cook this November. 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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