Deliciously Easy Recipes
Decadent, soft, and chewy Nutella cookies packed with vanilla, chocolate, and hazelnut flavor and loaded with gooey Nutella filling.
Yummy cookies are an easy sweet treat and dessert for both: every day and holidays. The thicker, the chewier cookies are and the more the filling is oozing – the better. And nothing pairs better with perfectly soft and chewy cookies than a generous dollop of Nutella spread.
View postTwist on the traditional holiday treat with this Velveeta Fudge. It’s so creamy and easy to make. Plus, it’s a great conversation starter.
Today, I have a unique and delightful recipe to share with you – Velveeta Fudge. Yes, you read that right!
This fudge, with its creamy texture and rich chocolate flavor, is a delightful twist on traditional fudge recipes. The secret? Velveeta cheese!
View postThis baked hot artichoke spinach dip is easy to make in about 30 minutes. It’s so cheesy and perfect for holiday and game day entertaining.
I’m all about the appetizers and snacks – no matter the time of year. I just can’t get enough! I would much rather snack and graze than sit down for a full meal. It’s so much easier if you ask me.
So, this artichoke spinach dip is one of my favorite dips to serve at holiday parties or any time of year. It’s so easy to make.
With just 5 minutes of prep before popping it in the oven, it makes it perfect for any type of gathering. Serve with tortilla chips, crackers, or veggies.
I have made plenty of hot-dip recipes in my time. I even have a Vegan Spinach Artichoke Dip that we make for game day or race day quite frequently.
But we found a new favorite steak house here close to home and they have literally the best hot spinach dip I have ever had. So – as I usually do, I set out to break the recipe so we could have it all the time here at home.
This recipe is pretty darn close – which makes it positively irresistible. I know you’ll love it!
Yes, absolutely, fresh spinach will work just fine. Just be sure to wash it & wring out any excess moisture before proceeding with the preparation.
If you are looking for something to serve with this cheesy hot dip, you can try one of these.
Here are some of the best food options for serving with Hot Artichoke Spinach dip :
Since this is a dip and most people just sort of graze when it comes to appetizers like this – you should be able to serve this to a party for 8-10 people. That is assuming this isn’t the only thing on the menu. If that is the case, I can tell you that our family of adult appetites can finish this off by the time game day is over.
I love this recipe because of its versatility and how many different ways we can change it up. Try mixing in diced green chilies, jalapenos, hot sauce, rotisserie chicken, ground or smoked sausage, chili powder, paprika, diced bell or sweet peppers and so much more.
Yes, I do it often. I usually mix all of the ingredients, transfer them to the baking dish, and then refrigerate until closer to game time. Then I pop it in the oven when we are just about ready to serve everything else. This way it comes out hot and ready to enjoy immediately.
Because of the dairy in the recipe, I don’t recommend freezing this dip. It can be made 1-2 days ahead of time and refrigerated until ready to use. Then just reheat in the microwave when you want to serve again.
You can, and we do it often. But be sure to distribute the mixture between 2 baking dishes instead of trying to get it all into one small one or into one larger one. That will change the baking time too much.
Yes – this recipe is great when you use other types of cheese. Try using pepper jack, Colby-Jack, American, or even smoked gouda.
You bet! If you want to lighten up the recipe – you can swap out the mayo with plain Greek yogurt. You can also use low-fat cream cheese – just keep in mind that the less fat you have in the recipe, the less creamy it will be. The fat is a large component of the texture of the end product.
Take any leftovers and transfer it to an airtight container or cover the baking dish with plastic wrap or foil. Keep refrigerated until ready to enjoy again.
Slow Cooker Buffalo Chicken Dip
The Best Loaded Baked Potato Dip
This easy appetizer recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cheese dip before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this snack recipe.
If you love this Easy party dip recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Artichoke Spinach Dip as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Ricotta Cookies are the tastiest cookies! This classic Italian treat is perfect for Christmas but so good that they’ll be on your cookie tray year round!
This time of year tradition is important. With most of our family gone, we like to try to bring back the things that remind us of those people we have lost.
I grew up with goodies like these ricotta cookies. They were always there at our holiday gatherings. So it just makes sense to make sure they continue to be a holiday favorite for years to come.
Ricotta cookies are soft with a moist crumble. While they contain lemon zest and ricotta cheese – you don’t really taste either of them prominently in the cookies.
The lemon flavor is light and gives a fresh taste, while the ricotta helps with the texture of the cookies making them positively irresistible.
Once the icing hardens, you can place the cookies in an airtight container and keep them at room temperature. These Ricotta Cookies will keep in an airtight container for up to five days.
Cookies typically go flat when the dough isn’t the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder.
Make sure you are measuring those ingredients correctly, and that those ingredients are fresh. Things like baking powder can be less effective within just a few months after purchasing.
But just make sure the butter is at room temperature when you start the mixing. If the cookies are flat- your room could just be too warm, making the butter too soft. If that is the case, you might need to chill the dough for a few minutes.
Ricotta is typically located near the milk and eggs in most grocery stores.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles. You want to make sure you are buying nonpareils.
I see a lot of people using colored sanding sugar that is labeled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator or on top of a moist icing, it will sweat & the color will bleed out.
That being said – the nonpareils will also bleed if refrigerated or frozen – they just take a bit longer to do so than if you used sanding sugar.
Ricotta cookies are typically made with ricotta cheese, sugar, eggs, baking powder, and vanilla extract.
Also known as Hares or Lepre, they are an Italian tradition typically eaten during Christmas time. Ricotta cookies are very easy to make, keep well and taste delicious! Ricotta Cookies were first made as a tradition in the Italian town of Campagna.
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
Because this recipe requires whipping the butter and then the dough at a high speed to create the whipped texture, this will require some sort of mixer to achieve the final end product of this cookie. However, you don’t need to use a stand mixer, these can be made using a hand mixer too.
You bet – if you want to make fewer cookies – this recipe reduces well. However they make a great gift for friends and family – or you could take a goodie tray to the local fire or police department. I’m sure they would appreciate it.
Yes, these can be frozen – but are best when frozen before decorating. To freeze, just roll the cookie dough into balls & then place the dough balls on a plate or cookie sheet & flash freeze them.
Once they’ve been flash-frozen, transfer them to a zip-top bag & freeze for up to 1 month. When you want to make the cookies, just thaw the dough for 20-30 minutes, place it on the baking sheet, add the decorations, and bake!
I don’t recommend trying to freeze with the decorations as the nonpareils will bleed when exposed to the moist air. This will result in a less than desirable look. Please add those just before serving.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
This cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cookies before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Easy Ricotta Cookie recipe, you’re going to love these other holiday cookies too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Ricotta Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This is a rich, creamy, decadent Christmas Cheesecake with a hint of peppermint, a chocolate Oreo crust, and decorated with festive candy. Positively delicious and the perfect cookie alternative treat for Santa.
Our family sure loves cheesecake. My New York-style recipe is nice and thick and oh so creamy. So I wanted to spin-off of that and make something for the holiday season
I paired down the recipe, used a chocolate mint Oreo crust, added a hint of peppermint flavor and, of course, holiday sprinkles to make it super festive. It is fun, cute, and oh so tasty!
While cookies are the traditional treat to leave out for Santa or to serve at a holiday gathering – I’m always wanting to change it up and offer something different. Also – Santa is often asking me to cheesecake and I’m happy to oblige.
Especially when the cheesecake whips up so easily as this one does. Plus it’s just so cute with all the holiday colors and candy. You can’t go wrong with this one.
The lumpy filling comes from the cream cheese being too cold. When you add the other dry and room-temperature ingredients to the cold cream cheese, it won’t blend and emulsify with the ingredients completely, leaving little lumps of cream cheese speckled throughout the filling.
Oh yes, of course! You don’t have to add holiday candies to this cheesecake unless you want to. Adding other toppings like chocolate sauce, fresh fruit, plain caramel sauce, crushed cookies and so much more.
While many think it originated in New York, cheesecake actually originated from Greece about 4000 years ago. There they would pound cheese into a thick paste and sweeten it with honey before adding to a crust made with wheat.
It is similar to the cheesecakes we know today and I am so glad they thought to make something so delicious that we enjoy today.
Of course. If you don’t want to use Oreo cookies, you can use about 9 full-sized graham crackers (the rectangle) instead. You can also substitute another cookie that has a firm crumble.
Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in the cream cheese.
Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
Well, yes and no. If you want a traditional round and tall cheesecake like you see here, then the answer is yes. Without being able to remove the sides of the pan as you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.
However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.
Honestly, this really depends on how large or small you cut them. But I like to cut a decent-sized slice because when it comes to dessert, I don’t mess around.
You can reasonably get 16 slices out of this cake and not be skimpy.
You don’t have to have a stand mixer to make this recipe. Using a handheld mixer & a very large mixing bowl will work just fine for the batter. Just make sure your ingredients are at room temperature & that you blend everything really well.
Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
Make sure to cover the pan with plastic wrap or foil before refrigerating.
Keep in mind that when you add the colored candies and then refrigerate them – the moist air will cause the colors to bleed. It also tends to cause the peppermint candies to melt.
So this does make for an unappealing dessert. I recommend only adding them at the time of serving and consider removing them before refrigerating the remaining cake.
Yes, absolutely. If you are one that really loves a thick crust that comes up the sides of the cheesecake, just double the ingredients for the crust portion of this recipe & make sure that it is chilled & solid before adding your filling.
Keep in mind that doing this it will make the filling less likely to fit inside the 9″ pan – if you are doubling the crust – I do recommend moving up to the 10″ or 12″ pan.
I recommend freezing the cheesecake before the candies are added. Leave the cheesecake in the pan, cover with plastic wrap and then foil. Freeze for up to 3 months.
When serving you can add the candies to the thawed cheesecake.
Cutting this recipe in half would drastically change the baking time. For the best possible result, it would be better to make the recipe as it is written & then give away or freeze whatever portion you won’t use immediately.
That being said, this cake will keep for 4-5 days, so there is plenty of time to enjoy it all.
Absolutely! You don’t have to add the buttercream frosting to the top of the cheesecake. You can add a layer of whipped topping instead.
Of course, the traditional New York-style cheesecakes have a layer of sour cream on top. But that doesn’t seem very festive to me – which is why I went with the frosting instead.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
This holiday cheesecake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade cheesecake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cheesecake recipe.
If you love this Easy Christmas Cheesecake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Christmas Cheesecake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Creamy warm Pretzel Cheese Dip is a delicious holiday appetizer you need to try! Made with simple ingredients and ready in just 10 minutes.
We love appetizers in this house. So much so that we often serve appetizers in place of a weeknight meal or even a holiday spread.
So it is no surprise that recipes like this Pretzel Cheese Dip make a frequent appearance around here. Similar to a beer cheese dip, only this one is loaded with some of our favorite ingredients – bacon and garlic. It’s so so delicious – we can’t get enough and I know you will feel the same!
What I love about this is that you can also add your favorite seasonings or hot sauce if you want to spice it up! Which the zesty lovers in the house will often do.
That’s what is so great about this recipe – it can be easily adapted for so many different preferences. We like to make several batches and put out a spread for game days or holidays.
If you want to toast up some soft pretzels or another flavored pretzel recipe to go with this cheese dip, there are some links for those recipes later in this post.
Because this cheese sauce is more like a roux, it comes together quickly. I don’t recommend MAKING it in the slow cooker.
However, you can transfer the dip to the slow cooker and keep it on the warm setting so it remains the perfect dipping temperature while it is being served and enjoyed.
Be sure to give it a stir every 30-60 minutes to make sure it doesn’t burn, especially if your slow cooker tends to run on the hotter side.
After serving, place leftover dip in a shallow airtight container. Be sure to label with the date before refrigerating. This recipe should keep for up to 3 days.
As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
This will depend greatly on portion sizes & the appetites of your crowd. We were able to easily have 6 people snacking on this dip for an afternoon without running out.
We like to add this cheese dip to other recipes – like tacos or on top of a savory omelet, so any leftovers will go quickly.
Yes, absolutely! If you have a larger skillet, you can definitely double this recipe.
You can make this recipe with ground beef or ground sausage or leave out the meat altogether if you don’t have bacon. I also like to toss in leftover rotisserie chicken or pulled pork if that is what I have on hand at the time.
The best part about this cheese dip is that it is so easily adaptable for whatever you are craving. Here are some ideas for how to change this up so you can have a cheese dip party with a multitude of flavor varieties.
This can be caused by overcooking. If this happens, you can just add a splash of milk and stir it in while heating on low until it thins out again.
This cheese dip recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cheese dip before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this appetizer recipe.
If you love this Easy Cheese Dip recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pretzel Cheese Dip as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
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Whipped Shortbread Cookies are so festive! They are super easy to make, positively delicious, and are beautiful for the holidays.
This time of year cookies are made in abundance in our house. Seems every single week I have several batches of various types of cookies being baked at any given time. No one around here is complaining about that.
One cookie that is a holiday classic, but is often overlooked are these whipped shortbread cookies. They are so simple to make.
These require only a small handful of ingredients, are egg-free and if you don’t add the additional dipped chocolate, they can be done and ready to enjoy in under 30 minutes. Pretty good if you ask me!
Now – I love these cookies because they can be decorated in so many ways – and they always look so pretty. This makes them perfect for just about any holiday.
The hubs, he loves these cookies with his coffee. I think it’s because they aren’t too sweet, with most of the sweetness coming from the decorations. These are more buttery and just sort of melt in your mouth.
Whipped Shortbread is a shortbread that has been whipped using a mixer to add lightness to the dough and then decorated with some sugar or sprinkles for decoration. Whipping the dough gives it an airier texture than a traditional rolled and cut shortbread cookie.
Whipped shortbread is often used on holidays such as Christmas, Thanksgiving, Easter, New Year’s Eve, etc. These Shortbread Cookies can be decorated with sprinkles or candies on top to make them look amazing.
Once the melted chocolate hardens again, you can place the cookies in an airtight container and keep them at room temperature.
This recipe works best when made in full. However, you can make the full batch of dough and then divide it – freezing the other half for a later time.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
Cookies typically go flat when the dough isn’t the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder.
Normally I would tell you to make sure you are measuring those ingredients correctly, but these particular cookies don’t call for those ingredients.
But just make sure the butter is at room temperature when you start the mixing. If the cookies are flat- your room could just be too warm, making the butter too soft. If that is the case, you might need to chill the dough for a few minutes.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your cookies too dry.
Because shortbread can get quite crumbly very easily with too much flour – please be sure to measure the flour for these cookies as described above.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Nope – that is what I love about these cookies. No chill time is required – which makes them super fast when the cookie craving strikes.
Because this recipe requires whipping the butter and then the dough at a high speed to create the whipped texture, this will require some sort of mixer to achieve the final end product of a whipped cookie. However, you don’t need to use a stand mixer, these can be made using a hand mixer too.
Yes, these can be frozen – but are best when frozen before decorating. To freeze, just roll the cookie dough into balls & then place the dough balls on a plate or cookie sheet & flash freeze them.
Once they’ve been flash-frozen, transfer them to a zip-top bag & freeze for up to 1 month. When you want to make the cookies, just thaw the dough for 20-30 minutes, place it on the baking sheet, add the decorations, and bake!
This shortbread cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made shortbread before, & you might be a bit nervous – but you’re going to love these cookies. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Easy Shortbread Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Chocolate Peppermint Shortbread Cookies
Peppermint Shortbread Kiss Cookies
If you love this recipe for Whipped Shortbread Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Easy No-Cook Fudge is a quick holiday recipe made with just 5 simple ingredients (+ any mix-ins) whipped together and chilled before serving.
I’m so excited for the holiday season! We are getting the house decorated and I am whipping up so many treats.
This is such a fun time of year – but a busy one too. This is why I am always looking for ways to streamline our favorite things so we can still enjoy them, even when the schedule gets too full. That’s where this super easy no-cook fudge recipe comes in!
I’m excited to partner with Reynolds Wrap® for this post.
I like to use Reynolds Wrap® Heavy Duty foil in this recipe because it won’t tear and makes clean-up an absolute breeze. It has a new blue box with the same great quality and strength. It’s easy to find when I shop, I can just add it to my weekly online Walmart order – saving me time and money!
View postLiven up dinnertime with these Chicken Birria Tacos. Filled with juicy, flavorful chicken and a crispy shell, these are everyone’s favorite! (aka – Chicken Birra Tacos)
Today, I’m going to take you on a culinary journey with a recipe that’s a fiesta on a plate – Chicken Birria Tacos. Birria tacos are one of my absolute favorite kinds of tacos, and soon you’ll know why. These are soft, warm tortillas filled with juicy, shredded chicken that’s been simmering in a rich, flavorful birria sauce, and then seared to golden-brown perfection.
Topped with melty cheese, fresh cilantro, and crunchy onions, these tacos are a mouth-watering fusion of savory, spicy, and utterly delicious flavors. They’re not just tacos; they’re a celebration of tradition and taste!
View postTiramisu Cupcakes are loaded with expresso and Kahlua flavors and topped with sweet mascarpone frosting and a dusting of cocoa powder.
Get ready to be whisked away to a little piece of dessert heaven! You love tiramisu cake, right? I mean, does cake really get any better than that?
Well, maybe it does. What if we could take that amazing tiramisu flavor that we all know and love and shrink it down to cupcake size?
View postStruffoli is a deep-fried dough or pastry that is covered with honey or syrup and topped with sprinkles. It is thought to bring good luck to the home it is made in.
When it comes to the holidays, I’m all about making traditional and nostalgic treats. So I’m always looking back at old family photos to see what was included in the holiday spread.
I’ll often see something I had completely forgotten about or something that I had been trying to pinpoint for years so I could recreate it now for the family to enjoy. One of those recipes is Struffoli.
View postThumbprint Cookies (Thumbprint Jam Cookies) are a classic holiday treat that everyone loves! They are simple to make and easily customizable too!
Thumbprint cookies make wonderful Christmas or holiday gifts. We love these cookies because they are also very easy to decorate for any holiday or occasion, making them suitable even for children to help with.
These cookies can be decorated with icing and sprinkles, candies, nuts, or almost anything that will fit inside the thumbprint indentation! We loved making them for neighbors in the past and love that they can even be made in many different flavors.
I can’t remember a time growing up when these cookies didn’t make an appearance during the holiday season. This is why they continue to be a holiday staple around our house each and every year!
Thumbprints come together quickly and will keep for up to a week if kept airtight. They really are the perfect edible gift and definitely a delicious treat for any holiday party.
Thumbprint cookies are the classic holiday cookie. They are also known as Thumbprint Jam Cookies or Thimble Cookies for the manner in which they were prepared when they were first created.
These cookies are very simple to make and require minimal prep time. Thumbprint cookies are basically a simple shortbread cookie dough with added jam. They can be made in many flavors and can even be found filled with jelly or chocolate!
Thumbprint cookies were traditionally decorated with the thumb of the person who baked them (giving them their name), but today these classic cookies can be wonderfully decorated for any holiday or occasion.
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.
These cookies are very easy to store. They will last about a week if stored in an airtight container at room temperature.
Yes, these cookies can be frozen for up to three months. They are also very good when made ahead of time and enjoyed later!
I’m sure you can find a recipe out there that doesn’t call for finely chopped nuts – but in my experience, they are essential to making this classic cookie.
Not only does it work as a replacement for additional flour, which helps hold the dough together – but it also gives a wonderfully nutty flavor and texture to the cookies once they are baked.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
For this recipe – no, we aren’t baking the jam into the cookies. However – there are recipes out there that do call for that. If you want to do that, make use to use a small amount of jam so that it doesn’t drip out of the indentation once it becomes liquified when it gets hot.
It will eventually solidify and become stickier once the cookies cool down again – but you want to make sure to keep it intact while they are baking. For this reason, we choose to add the jam after they are baked.
This is the best part about these cookies – you can add just about any jam, jelly, or preserves to the center. You can even add melted chocolate or caramel to the center if you like. My favorite version is with our homemade mixed berry jam or with our 3-ingredient blackberry jam. However- the most popular version this time of year for most people uses raspberry jam.
Cookies typically go flat when the dough isn’t the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder. Please make sure you are measuring those ingredients correctly and that they are at room temperature when you start the mixing.
Also – something to keep in mind- make sure you are placing the dough on a cool baking sheet. The cookies will bake differently if you are placing the dough on the hot baking sheet you just removed from the oven. Make sure you have a rotation of baking sheets so you can always place the unbaked dough on a cool tray.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
This cookies recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made cookies with jam before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this classic cookie recipe.
If you love this EasyThumbprint Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
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Our moist and deliciously spiced gingerbread cake is a holiday tradition. It’s perfectly festive for the holidays – Thanksgiving to Christmas!
This gingerbread cake is perfect for the holidays and will make you feel at home with the sweetness and zing of molasses and spices. (Be sure to check out my Spiced Eggnog Cupcakes with Eggnog Frosting and my Sugar Cookie Hot Chocolate Bombs too)
When decorated with orange and rosemary is a great holiday dessert. It’s not only delicious and so moist but decorating it is also very easy and fun.
You can go as simple as you like with this Gingerbread Cake; it is the perfect holiday centerpiece!
I don’t often feel like going through all of the prep and work to make a traditional Gingerbread House, Gingerbread Men, or even Gingerbread Cookies this time of year. But, I still want that wonderful holiday flavor of gingerbread.
I love this cake because it is simple to make yet packs a big punch when it comes to serving it. It is beautiful on the holiday table and everyone always loves this Gingerbread Cake.
Gingerbread cake is a popular dessert during the holiday. Gingerbread cake is made with ginger spice and molasses. This cake can be decorated in several different ways; you can decorate it like Gingerbread Cookies or even Gingerbread Men.
These make fabulous gifts for all your friends & neighbors. We like to pick up these disposable pans for gift giving. You could also just use the reuseable, baking pan & make that part of the gift.
I really love this baking pan. It is so versatile & works great for all my loaf cakes recipes & bread recipes.
Yes, it can. Remove the cake from the pan & wrap it first in plastic wrap & then in foil before placing it in the freezer. I recommend doing this before decorating as it will last the longest.
The wrapping is the best way to ensure that the cake stays moist & doesn’t dry out. Be sure to label with the date before freezing. Also, if you are adding the glaze, be sure that it has set before wrapping the cake.
Gingerbread Cake is a classic holiday dessert. This cake is known for its spicy flavor and it is often served with Gingerbread Chai Tea, Gingerbread Coffee, or sometimes even a Gingerbread Smoothie.
This classic holiday cake uses ginger spice and molasses as the main ingredients which give Gingerbread Cake its rich taste. Interestingly it can even be made vegan with the right ingredients!
White Chocolate Ginger Cookies
You can keep this loaf cake in the baking pan & cover it with plastic wrap or foil. If you have removed it from the pan for decorating and serving, place any remaining cake slices in an airtight container at room temperature.
You can also keep it refrigerated until you are ready to enjoy it. This extends its freshness & flavor. Just heat the individual slices in the microwave for about 8-12 seconds on a microwave-safe dish before eating.
Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use.
Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.
You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Absolutely. You can replace or add vanilla extract to this glaze recipe. Or you can use something delicious like a cinnamon or sugar cookie syrup in place of the milk for a completely different twist.
Gingerbread is a cake, not bread. This cake is made with molasses and spices, baked in an oven.
Gingerbread cookies, however, are gingerbread’s savory cousin. However, the cookies only have flour, baking soda, spices, and butter. They use the same ingredients as Gingerbread Cake but there are some changes to the preparation method. In contrast, gingerbread cake has flour, baking powder, butter, brown sugar, molasses, and spices.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
This cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake loaf before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.
If you love this Gingerbread Cake recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!
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Lush creamy cheesecake infused with vanilla flavor over sugar cookie crust and loaded with Christmas-colored sprinkles. It is a creamy, rich, and delicious dessert for the holiday season.
Do you love sugar cookie flavor? And what about cheesecake?
View postMaking snickerdoodle cookies just got easier! These SUPER SOFT Cake Mix Snickerdoodles are made with just 5 ingredients and are SO QUICK and SIMPLE to make. Perfect for gifting, holidays and so much more.
When it comes to cookies, snickerdoodles top the list around our house. It could be because they are coated in cinnamon and sugar and everyone in our house is crazy for cinnamon.
I had a request for snickerdoodles, but it was right during apple harvest time and I needed something quick. So I decided to give them a try with my cake mix cookie recipe to create these Cake Mix Snickerdoodles.
I have to say they were a hit! Super quick and so easy. If you want traditional snickerdoodles – be sure to try my classic Snickerdoodle Cookie Recipe that you can make with or without white chocolate chips.
View postThick buttery pistachio pudding cookies packed with vanilla, melting white chocolate chips, and chopped pistachios, all colored green like a true pistachio! The best part? They come together in 20 minutes!
If you are bored with chocolate chip cookies and you need something chewy and loaded with flavors, try my twist on the amazing Italian pistachio cookies.
View postFor real comfort food, try this Turkey Tetrazzini Recipe. It’s a turkey casserole that’s so creamy and delicious, perfect for leftover turkey.
Do you have leftover Thanksgiving turkey and don’t know what to do with it? You absolutely MUST try making this Turkey Tetrazzini.
It is so cheesy and creamy saucy, and we absolutely love it! (If you love easy recipes made with spaghetti noodles – be sure to check out our Cheesy Chicken Spaghetti and our Quick Spaghetti and Meatballs recipes – both made FAST using the Instant Pot.)
This time of year life is too busy for complicated recipes. Fortunately, this pasta is not only perfect for using up all that leftover holiday turkey but is so simple to make – you’ll want to make it year-round.
View postSpice up your holiday with this easy-to-make Cajun Turkey Breast recipe roasted in the oven to juicy perfection. It’s positively delicious!
We make a lot of turkey in our house. That’s probably because we love recipes that make leftovers because I’m all about knocking out the cooking on one day and then keeping prep light for a few days after that.
This is why recipes like this super simple oven-roasted turkey breast that is flavored with Cajun seasonings is a favorite around here. When you want to jazz things up and make something different from the traditional turkey recipe – this is the one to make.
I also love this meal because it makes just enough for our reduced crowd. Now that the kids are out of the house and often can’t make it back for holidays – we don’t need to make a massive amount of food.
A small, 3-pound turkey breast is not only just perfect for a lovely dinner for two – but it gives us just enough leftovers that we can have the same meal again the next night or toss it into a soup or casserole if we want something different.
So good – I know you’ll love it!
The best way for a turkey to be cooked is with high heat, which will kill all the bacteria in the turkey. The USDA recommends cooking a full-size turkey at 450 degrees Fahrenheit for 15 minutes per pound of weight when using a conventional oven.
When cooking just a small turkey breast, it can be done at 350 degrees and until the internal temp reaches 165 degrees.
***NOTE: Due to some safety concerns with baking glass cookware at high temperatures, please use a Metal Baking Dish, Corningware or Enameled cast iron dish.
We love to have leftover turkey because it makes for great soups and sandwiches. Here are a couple of our favorites.
There have been countless reports of the glassware exploding – I even had one of my readers tell me that when she was pulling out the dish at the end of baking another recipe, the whole thing exploded, sending glass & all the hot juices all over her oven, kitchen & herself.
I don’t recommend using the glass baking dishes for baking over 350 degrees. Some say that it is because they set the hot dish on a cool countertop, but many people report that it happened when they were pulling it out before it left the oven, and in some cases, when it wasn’t even being touched with the door closed.
You can see more information here and there are many images on the internet if you search glass bakeware exploding.
First – if you know that those you are feeding like to go back for seconds – always keep that in mind. I almost always double what I think I will need because not only does my family love seconds – but we love leftovers too.
The rule of thumb is to buy one pound of turkey per person.
Something to also factor, that will change this is whether or not you will be providing side dishes. If you are making this for Thanksgiving – then you will most likely be serving side dishes too. So people may serve themselves a bit less turkey if they plan on loading up their plate with a lot of extras.
To make it easier to remove the netting after baking – wrap the turkey breast in foil while the breast rests after cooking.
The key here is to be patient so you get the best possible result.
You bet. We like to keep the leftovers in the fridge for a couple of days for quick and easy meals. But if it looks like we aren’t going to be able to eat it all within 3-4 days – then I toss the remaining leftovers in a zip-top bag and freeze it for up to 2 months.
It’s great to add it to a last-minute dinner-like soup in the Instant Pot. I don’t even have to thaw it first.
I know there are people out there that are passionate about rinsing poultry before cooking it. However, most cooking schools these days don’t recommend the practice.
This just spreads salmonella to more parts of your kitchen – leaving more room for issues and more places to clean. Plus, anything that you may be trying to wash off isn’t going to come off without soap. You wouldn’t just rinse your hands after touching poultry, you would vigorously use soap.
Since you aren’t going to use soap on your poultry, rinsing doesn’t help. Anything that could be on there, will bake off /out as long as you are cooking the turkey to the right temperature.
If cooking more than 1 turkey breast at a time – the total baking time will increase, but the exact time can vary depending on a multitude of factors. The estimated time is about 15 minutes per pound.
Because I was doing two – 3-pound turkey breasts at the same time – I cooked mine for about 90 minutes after the initial 15-minute high-heat period.
Providing that the turkey didn’t sit out too long before it was transferred to an airtight container, it should last 3-4 days in the refrigerator and up to 3 months in the freezer.
As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
If you happen to have any turkey leftovers after serving – just transfer the remaining turkey to an airtight container and keep refrigerated until ready to serve again.
To reheat – microwave for about 30-60 seconds or until hot again.
The key to reheating the turkey is to steam it. We like to place it in a microwave-safe container with a splash of water.
Then we lightly cover the container with either a paper towel, the lid to the container if it is also microwave-safe, or even an inverted paper plate.
Then we reheat and let the water steam the turkey. It comes out moist and delicious every single time.
While the list is long as to what we like to pair with our turkey dinner – here are the recipes we make the most frequently for our family holidays.
This easy turkey recipe is SUPER delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade turkey before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday staple.
If you love this Easy Cajun Turkey Breast recipe, you’re going to love these other turkey recipes too. Please click each link below to find the easy, printable recipe!
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To make sure you start your Thanksgiving party right, you need some stellar (yet simple to make) appetizers and dips ideas everyone will be excited to try.
From cheesy dips to fun charcuterie boards shaped like turkeys, plus spicy bites like Smoked Jalapeno Poppers and sweet-spicy dips, you’ll love flavors of creamy cheese, smoky meats, tangy cranberries, and fresh veggies.
Hosting during fall andwinter holidays is tough with oven chaos, last-minute changes, hungry guests going through snacks too fast or filling up too much—these quick, no-cook or make-ahead apps solve that by being simple to prep early.
View postThis Turkey Panini is made with leftover holiday turkey, apple butter, cheddar cheese, and apple slices on deliciously hearty bread. Super easy and a perfect meal for those lazy days following the holiday.
Grilled sandwich recipes are seasonal favorites during winter/holiday time. It makes sense because you typically have a lot of leftovers from the holiday feast.
So why not pile all those ingredients into one delicious sandwich. But then take it up a couple of notches and grill that sandwich on a panini maker or in the skillet.
The buttery grilled bread with the melted cheese blends so perfectly with the warm apple butter and turkey. It’s the perfect way to enjoy those leftovers -SO GOOD!
What I love about this recipe is that you can really take any of your favorite sandwich ingredients or your favorite leftovers and stuff them all in there to make an awesome lunch.
We love to do apple butter – because we have a ton of it around here with our harvest this season. But you can add your favorite jam or leftover cranberry sauce too.
You can, and we do it often. Definitely a good idea to double the recipe if you are making leftovers as your meal the next night for the whole family.
This sandwich is so versatile – you can add all your favorites on there. Cranberry sauce, a little bit of stuffing, some sliced veggies and so much more.
You can definitely make this on any hearty bread you prefer. You can even give it a try with a hoagie style, chewy french bread. Some other options are pickle slices, Havarti cheese &/or mustard.
Yes – if you don’t have a panini maker – you can use a George Foreman grill (which is quite similar to a panini maker) or you can use a skillet with the help of a meat press.
If you don’t have a meat press – you can try wrapping a brick or some other non-flammable item in foil before placing it on top of your sandwich to press it down as it cooks. It isn’t the best option – but will work in a pinch.
Generally, yes. If you want to just assemble these & enjoy them right away without grilling them, that is fine too.
Turkey is a protein and proteins typically don’t have strong flavors on their own. Turkey meat has a mild savory flavor with slightly sweet poultry notes when cooked properly. It absorbs flavors from its surrounding marinade/condiments – which is why your seasonings while cooking the turkey are so important.
The key to choosing a bread is that you want it to not have an overpowering taste – so the inside flavors are the star. But you also need to consider the structure of the bread – anything too soft and light will fall apart.
It needs to be hearty and a bit dense to stand up to the structure of a panini. Here are some of our favorite options.
The key to reheating the turkey is to steam it. We like to place it in a microwave-safe container with a splash of water.
Then we lightly cover the container with either a paper towel, the lid to the container if it is also microwave-safe, or even an inverted paper plate.
Then we reheat and let the water steam the turkey. It comes out moist and delicious every single time.
Place any leftover sandwiches in an airtight container or zip-top bag and refrigerate for up to 3 days.
Turkey goes with so many things. You can serve it with cucumber, pickle, or fresh pickled cucumber on the side.
Also pair it with salad mix, coleslaw, potato chips, pasta salad, red cabbage that is marinated or pickled, potato salad, or onion rings. We like to add these recipes with this sandwich…
This grilled sandwich recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a grilled sandwich before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious snack recipe.
If you love this Easy Turkey Panini recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
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These pizza muffins carry our favorite pizza flavor of mixed pepperoni and cheese in buttery, pull apart, and chewy muffins. Amazing appetizer and easy snack for a crowd!
My secret for making these savory muffins taste even better is to use butter: I add butter before I bake pizza muffins and I brush each muffin with a mixture of melted butter and seasoning right after pulling the from the oven. It infuses them with buttery flavors and keeps them moist and soft.
View postThis Easy Pecan Pie recipe is an excellent recipe for Thanksgiving or Christmas. It can be easily prepared and it’s simply delicious! This recipe will provide you with one 9-inch pie that serves about 8 people.
What’s your favorite pie when it comes to the holidays? I know that pumpkin is super popular this time of year but I think that one pie that often doesn’t get the attention that it deserves is pecan pie.
In the southern region of the United States, the recipe for pecan pie was extremely popular as far back as the early 1800s. In fact, American recipes for pecan pie were first published as early as 1828.
View postOven Roasted Mushrooms with Garlic and Thyme are super easy to make and the perfect addition to your weeknight dinners or holiday feast. Done in 15 minutes.
Oven Roasted Mushrooms are one of those wonderful recipes that is just as healthy as it is delicious. Our family loves to have seasoned mushrooms on the side of just about any dinner we are making.
The best part is that these are so simple to make and take only 15 minutes – which makes it easy to serve these whenever the craving strikes. These mushrooms are just about the easiest side dish recipe you could make.
The mushrooms are loaded with healthy nutrients, but when combined with the garlic and herbs the mushrooms become even more nutritious. The mushrooms stand alone as a delicious meal if you wanted to toss in your favorite protein to serve with them.
They are great for lunch or dinner. Plus, this recipe is very easy to make, and you can’t beat how quickly they are ready to enjoy.
Roasted mushrooms can be stored in the fridge for up to 3 days. The best way to store them is in an airtight container.
To freeze mushrooms put mushrooms in an airtight container or freezer bag. Put mushrooms in the freezer for 6 months to 1 year. Unfortunately, the mushrooms will go bad if you do not use them within that time frame.
Mushrooms should be wiped with a damp paper towel before slicing and preparing. Do not wash them underwater because they are porous.
Look for mushrooms that are plump and have a fresh look. Avoid mushrooms that have any bruises, cuts or black spots on mushrooms.
These roasted mushrooms are so versatile – they can be served with just about anything. But here are a few of the things we like to make these with for our holiday meals. Mashed potatoes, rice, salad, or even bruschetta would be the perfect side dish for this recipe.
Yes, mushrooms can be prepared ahead of time. After mushrooms are done roasting let them stand for about 10 minutes so they cool down a bit before putting in an airtight container or freezer bag and placing in the fridge.
Then mushrooms can be stored in the fridge for 4 – 5 days until ready to use.
Any mushroom is great for roasting. However, portobello and these cremini/button mushrooms are the most popular mushrooms to use for oven-roasted mushrooms.
Yes – you can make these mushrooms in the air fryer. You might need to work in batches depending on the size of your air fryer.
To make – place the prepared mushrooms in the air fryer basket in a single layer. Cook at 400 for 5 minutes, turn the mushrooms over, and then cook another 5 minutes or until fork-tender. If they start to brown too much, you can tent the top with foil to keep them cooking evenly.
Yes, mushrooms are good for you. They contain protein and some mushrooms also have iron, Vitamin A or Vitamin B-6.
Mushrooms are available all year but they are more plentiful in the fall. Mushrooms go bad very quickly so it is important to store mushrooms properly once mushrooms are bought fresh from a grocery store.
The words roasted and bake are often interchangeable – but the definitions, while similar, are a bit different. Roasted mushrooms are mushrooms that have been cooked in an oven at a higher temperature for a shorter time. Baked mushrooms are mushrooms that have been cooked in the oven at a lower temperature and for a longer period of time.
This roasted mushroom recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made roasted mushrooms before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this side dish recipe.
If you love this Oven Roasted Mushrooms recipe, you’re going to love these other sides too. Please click each link below to find the easy, printable recipe!
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Fall is a favorite time of year because cinnamon smells so good when it’s baked, which is why this Cinnamon Cookies Recipe is always a hit!
Cinnamon is such a popular spice and is used in many types of desserts because it makes them really tasty. In fact, cinnamon cookies are my favorite type of cookie!
I love to bake cinnamon cookies – especially this time of year. So warm and inviting – the family can’t wait for these cookies to even cool down before they are devouring them one by one.
View postThere’s nothing like a big slice of pumpkin pie on Thanksgiving, but that much pie can be difficult to finish! I made these mini pumpkin pies last year and they were a huge hit.
They’re kind of like little individual pumpkin pies made with or without homemade crust and much easier to eat than a slice. (Make them with my no-fail favorite homemade pie crust recipe!)
The great thing about these mini pumpkin pies is they’re easy to make and most of the pumpkin pie ingredients are probably already in your pantry!
I love these little pumpkin pies because not only does it make serving super easy. Everyone can just grab their own and go. But they help keep portions small instead of the possibility of a much larger piece of pie.
Besides – with the kids gone, our holidays are smaller now. Having individual pies makes it easy for me to serve a couple for what we want for the holiday and a day or two after. Then I’ll wrap up and freeze the remaining pies for us to enjoy whenever the craving strikes.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
I like to transfer the pies to an airtight container or cover each tightly with plastic wrap or foil and keep them refrigerated for up to 3 days.
Keep in mind that the homemade whipped cream won’t be so pretty when you remove the cover the next day.
I recommend just scraping that whipped cream off and adding some fresh whipped cream when serving.
Yes, pumpkin pie is best when it’s had time to sit in the refrigerator overnight or for at least 3 hours, but you can also make pumpkin pies 1-2 days in advance.
You bet and it is super easy. Just thaw the tub and then transfer it to the piping bag to add your decoration.
You can also just add a nice large dollop on top of the pie and spread it in a whipped fashion instead of piping it on in a design.
You can. Instead of cutting out the smaller crusts, keep it whole and line the pie dish. Bake at 375°F for about 50 minutes. You may need to protect the edges of the crust halfway, keep an eye on it.
Pumpkin Pie will last in the refrigerator for 3 to 5 days.
You could, although it’ll be a little more watery. I have not made it using fresh pumpkin so I can’t tell you exactly how much to use, but I would definitely make sure the cooked pumpkin has completely cooled before you start using it.
Pumpkin pie is best served at room temperature or cold, but it can also be warmed before serving. To warm pumpkin pie place in the oven at 325°F for about 10 minutes.
It is best to eat these pumpkin pies cold, also there is whipped cream on top so heating is not an option.
Absolutely! Wrap each mini pumpkin pie tightly with plastic wrap before adding the whipped cream on top and freeze for up to 6 months.
Yes, absolutely, that will work just fine. The squirt top variety in the can will give you a similar look but does not contain the stabilizer to keep it looking pretty for a long period of time.
This mini pumpkin pie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade pie before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe.
If you love this Easy Mini Pumpkin Pies recipe, you’re going to love these other pie recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mini Pumpkin Pies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Discover the bold flavors of Chinese cuisine with our Dry Chicken Chili recipe, marrying tender marinated chicken with vibrant bell peppers, onions, and aromatic spices, creating a harmonious and fiery dish that’s perfect for spice enthusiasts and food lovers alike.
Elevate your culinary experience with this zesty and satisfying Chinese classic and make some delicious restaurant-style Chilli chicken at home to snack on like finger food with some beer, or serve as a complete dinner with some buttery rice.
View postNow, more than ever, families are looking for ways to make traditional holiday meals healthier, but still tasty. Fortunately, this roasted cornish hen recipe provides a healthy alternative that is just as delicious as the traditional turkey dinner. This versatile meal goes great with any side dish or even on its own when you’re looking for a light meal after the holidays.
When it comes to meals I have always preferred to pick and nibble rather than feast and stuff myself. This is probably why I like to have appetizers far more than I do 3 meals. I could definitely live on appetizers.
So this is why I love to roast these little cornish game hens in place of a traditional Thanksgiving dinner. These days the kids are moved out and can’t always come home for the holidays – so it doesn’t make sense to make a huge meal. These game hens are a perfect alternative. Small portions, easy to make – SO DELICIOUS!
But don’t think that these little hens are only for the holidays. They are the perfect dinner for two – even for busy weeknights or for a romantic weekend dinner.
Simple, easy, and delicious. Just prep, pop them in the oven and you can whip up your side dishes while you wait for them to bake.
Cornish hen, also called Rock Cornish game hen, is a small chicken-like bird with dark meat. They are young chickens of 4 to 6 weeks of age that weigh between 1.5 and 2 pounds each. Though they are eaten in many countries across the world, they are not common in these countries. They were first developed in the United States.
Cornish game hens are available fresh and frozen all year round. A single Cornish game hen is very small; it weighs 2 pounds on average. Each hen yields only one serving of meat at a meal.
The internal temperature of a whole roasted bird should be 165°F (74°C). This is important because bacteria are killed at temperatures above 160°F (71°C) so heating the bird to this temperature ensures that harmful bacteria will be eliminated.
A meat thermometer inserted into the thigh or thickest part of a whole hen can be an accurate measure of the internal temperature.
The most important thing to remember when using a meat thermometer is that it needs to be in the thickest part of the meat since that will take the longest to heat all the way through and come to the proper temperature.
The tip of a digital thermometer should be inserted into the center of a large roast, turkey, or other whole bird. The probe should not touch the bone or any other cold spot.
Insert the probe slowly and carefully until it touches an internal part of the meat and takes its reading without touching or moving any internal parts such as bones or fat.
Typically, cooked poultry is stored in a refrigerator at 40°F (4°C) or less for no more than two days. Refrigerated leftovers will be safe to eat for up to 4 days.
To freeze leftovers, wrap them securely in a freezer-safe container or place them in a freezer bag and store them for up to 3 months.
Hens can be served with almost any type of side dishes and meal ideas, and the possibilities are virtually endless. However, some good combinations would be:
On average, there are 793 in a whole roasted hen – including the skins. There are 160 calories per serving of meat from a whole roasted Cornish game hen with the skin removed prior to cooking.
Cornish game hens are an incredibly versatile main dish. We like to pair these hens with the same side dishes that we would serve at any other traditional holiday dinner or even a weeknight meal. Here are some of our favorites we make along with these game hens.
Roasting time for a whole hen is about one hour and 15 minutes at 375°F (175°C). If the oven temperature is 400°F (190°C), the cook time decreases to about one hour.
This game hen recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made roasted cornish hens before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dinner recipe.
If you love this Easy Cornish Hens recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
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This Pumpkin Muffins Recipe is great for breakfast or a snack. These jumbo-sized, bakery-style muffins are moist and fluffy, with a perfect sweetness.
Do you love standard muffins or do you prefer jumbo muffins? You know the kind you get at the bakery? Or Costco muffins that are all the rage?
For me – if I am going to go through the trouble of having breakfast – it better be worth it. So I’m a “go big or go home” kind of person when it comes to food. This is why I’m all about the jumbo, bakery-style muffins like these pumpkin muffins here. They are INCREDIBLE!
Not only are these scrumptious – but they are so incredibly easy to make too. If you can dump ingredients into a bowl and whisk them together – you can make these muffins.
Nothing too complicated and they are ready in just over 30 minutes – which I love because I am definitely not known for my patience.
When the pumpkin craving strikes, or when the family says they are really wanting a big, perfectly moist pumpkin muffin to pair with their coffee on a chilly fall morning – these muffins whip up in no time. You can’t beat that. I know you’ll LOVE them.
These muffins will keep well for up to 5 days at room temperature when placed in an airtight container or ziptop bag. You can refrigerate them to give them another couple of days if needed. I recommend refrigeration if you live in a hot or humid climate.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
With some recipes – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that can work. HOWEVER- FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD.
We love pumpkin recipes in this house – so we definitely have a lot of recommendations on what to make using pumpkin. Here is a small list of our favorites.
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
You bet! These muffins freeze quite well. I recommend waiting until they have completely cooled. Then wrap them individually with plastic wrap. Then place them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.
We bake the muffins at a higher temperature for the first 5 minutes because it helps the sides of the muffins bake at a faster rate during that time. This then forces the batter to then bake upwards instead of outwards while baking slowly at the lower temperature for the remainder of the time.
This allows for a nice tall muffin with a perfectly domed top – instead of a flat muffin that reaches the top of the liner and then spills out and bakes in a random shape.
Yes, this recipe is incredibly versatile. That’s why I love it so much.
You can use this batter to make 12 standard-size muffins. Bake at 425 degrees for the first 5 minutes and then at 350 degrees for another 15 minutes. You’ll probably get 14-15 standard-size muffins, so be sure to have 2 pans ready.
This batter can also be made into mini muffins. The batter yields approx 40 muffins. Bake them at 350 degrees for 11-13 minutes. When making mini muffins, please don’t use the high temp at the beginning of the baking process.
Yes – that would be absolutely delicious. I recommend using regular-sized chocolate chips instead of mini chocolate chips because these muffins are so large. Also, I highly recommend the GHIRARDELLI 60% Cacao Bittersweet Chocolate Premium Baking Chips because they offer a larger chocolate chip that is almost as large as Hershey’s drops.
Of course, if you choose to make this recipe as standard muffins – then either regular chocolate chips or mini chocolate chips would be perfect.
If making mini muffins – I only recommend using mini chocolate chips.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
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This jumbo muffin recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made jumbo muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Pumpkin Muffins recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Muffins as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Caramel Apple Cupcakes are made with an apple and caramel homemade cupcake recipe then topped with a delicious caramel buttercream frosting, a fresh apple wedge, and a drizzle of caramel to make them the most delicious fall cupcake ever!
Do you love cupcakes? Our house is split with half of the house preferring treats like pie for holiday celebrations & the rest of us prefer something like cake or cookies.
So when it comes to the holidays – I like to offer a nice variety of goodies so everyone is happy and fulfilled. That’s where these caramel apple cupcakes come into play.
What could be more fall-like than caramel and apples? I suppose many would say pumpkin – and you wouldn’t be wrong. But since we have an abundance of apples here from our orchard – I’m all about the apple.
But for me – apples simply MUST be paired with caramel. The two go hand in hand and make these cupcakes so scrumptious that your eyes will roll back and you will be in heaven from the first bite. I can’t get enough and I know you will love them too.
Don’t miss these adorable owl cupcakes for fall!
Don’t let them sit out for too long. After serving, please them in an airtight container.
Because of the buttercream frosting, I like to keep them refrigerated and then remove what we plan to have for dessert when I am serving dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert.
They will keep in the fridge for up to 4 days or freeze for up to 3 months.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But Light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
You bet. The cupcakes can be made and decorated ahead of time and kept in the refrigerator for up to 4 days prior to serving – EXCEPT FOR THE APPLE WEDGE. The apples will turn brown as they are exposed to the air – as you probably know. I recommend adding those right before serving.
Make sure to cover tightly with plastic wrap or keep them in an airtight container so they don’t dry out.
Yes, absolutely. This recipe makes 12 cupcakes – So if you need more – maybe for your Thanksgiving dessert as an alternative to pie – doubling is super easy.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.
I use salted butter when cooking most of the time. If using unsalted, add 1/4 teaspoon of kosher salt.
You bet they can. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. That being said – I am not sure how the box mix will perform if you are adding the shredded apples and caramel. You might want to leave those out.
You can even use the canned frosting – I think it is available in caramel flavor.
That being said – this recipe is so scrumptious and doesn’t really take that much longer than using the pre-made mix. I highly recommend you giving it a try.
DON’T MISS THESE HOLIDAY E-BOOKS!
If you love this Apple Cupcake recipe, you’re going to love these other fall treats too. Please click each link below to find the easy, printable recipe!
This cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this fall treat recipe.
If you love this recipe for Caramel Apple Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Balsamic Brussel Sprouts roasted with cranberries is a perfect side dish for Thanksgiving, Christmas, or any holiday celebration.
These Balsamic Brussel sprouts are roasted in the oven and tossed with cranberries to give them a tart and sweet flavor. This recipe can be made in about 30 minutes, which makes it perfect for holidays and everyday dinners too.
If you love to bring a delicious pop of gorgeous color to your holiday table – these Brussel Sprouts are the perfect dish. I know your family will go crazy for them as much as we do.
View postCozy up with a glass of this Thanksgiving Punch! It’s a fruity holiday drink that is perfect for holiday gatherings with friends and family.
This is the perfect recipe for Thanksgiving. The taste of the apple and orange juice blends perfectly with the lemonade and sparkling water to give this drink that perfect Thanksgiving flavor.
We serve this drink – or variations of it – each and every year for the holidays. Everyone loves it and it is always one of the first things we run out of.
Fortunately, this punch recipe is so simple to make that we can have several pitchers going at the same time and whip up more in about 5 minutes when we run out.
Not only is it delicious – but it’s so pretty too. Just look at that gorgeous orange drink – so perfect for a fall holiday gathering.
I picked up mine on Amazon – however, I have found the same Tall Glass Pitcher here. I love it because not only is it pretty and simple and elegant – but it is large enough to hold a whole lot of punch, which is great for holiday parties.
You can really serve this punch recipe with just about anything. But since we are serving it for the holidays – here is a list of the recipes we typically serve with this delicious drink.
This drink is best when enjoyed immediately because of the carbonated component added. It also doesn’t keep too well for longer periods of time if you are adding any alcohol to the pitcher.
Try to enjoy this recipe freshly made – cutting the ingredients in half or even to 1/4 if it is too much.
Yes – this recipe is easily doubled, tripled, or whatever you like. We have even made this and served it in one of those huge coolers with the spigot that you see on the sidelines of football games. You know the ones that usually hold Gatorade. Because this punch is served cold- it is easy to store it in whatever you need and make as much as you like.
Yes, if you don’t want to use sparkling water you can use 7-Up, ginger ale, Sprite, or lemon/lime-flavored soda. Any clear, carbonated drink of choice should do the trick. You can even use those flavored sparkling waters if you want.
Frozen juice concentrate will still need to be made into juice before you can use it for this recipe. But once you do that, it is fine to use.
You bet! Diet juices and soda will work just fine with this drink recipe.
Absolutely. If you want to use cran-apple or pomegranate-cranberry juice in place of the straight apple juice, that will be just as delicious. You can also sub in lime juice or pineapple juice depending on your preference instead of the orange juice.
I have not personally tried it, so I can’t say how that would turn out. But I would imagine that would taste very similar and be just as delicious.
I like to make a double batch of this punch, leaving out the soda & any alcohol that might get added in addition to the punch when making the second batch.
Then I pour it into a bundt pan or jello mold & freeze it. Then I have a large “ice cube” that is not only pretty but won’t dilute the punch when it melts.
You can also freeze the fruit before adding it to the punch and they will work like ice. Also, try adding frozen cranberries, they can help act as ice cubes as well.
Yes. Just add 1 oz. of bourbon or light rum per serving. So for this 6 cup recipe, (serving 1/2 cup servings) – you would add 12 ounces of your alcohol of choice.
This holiday punch recipe is so simple to make – and you probably already have many of these items on hand this time of year just like I do! OR If you’ve never made your own punch before, you might be hesitant – but you & your guests are going to love this recipe for your holiday parties. I have made a list below of the things I absolutely can’t live without when it comes to making this punch recipe.
If you love this Easy Thanksgiving Punch recipe, you’re going to love these other drinks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Thanksgiving Punch as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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These adorable Thanksgiving turkey cupcakes are fun treats packed with chocolate flavor and make an amazing sweet party snack.
An easy twist on your favorite chocolate cupcakes to turn them into cute little turkeys for your Thanksgiving party.
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