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  • Italian Charcuterie Board

    Italian Charcuterie Board

    This classic Italian Charcuterie board is the perfect blend of savory and sweet. Loaded with nuts, dried fruit, cured meats, and a Caprese salad, this charcuterie board is perfect for your next get-together!

    Charcuterie boards are the perfect thing to make for any party or special day! It is full of hearty meats and cheeses that keep guests satisfied and the conversation flowing. I am in love with all of the different kinds of boards you can put together, like this adorable Halloween Hocus Pocus board, or this perfect for Christmas wreath-shaped charcuterie board. This simple charcuterie board is a great place to start if you are putting together your first one!

    An overview of the Italian charcuterie board with an assortment of meats, cheeses, nuts, and fruits.

    Italian Charcuterie Board

    The first time I had a charcuterie board was at a nice restaurant and I didn’t even know how to pronounce it. I thought it was too fancy for me to make at home, and forgot all about it. Then I went to a friends party and there was a charcuterie board! It looked so cute and was full of things I couldn’t wait to dive into. I realized how easy they really were to make at home and have been hooked ever since! I’ve even gotten into veggie boards and dessert boards because honestly things just look so yummy on a board!

    This Italian charcuterie board definitely lives up to it’s name. It has a cute little Caprese salad on it, and plenty of cured meats and yummy cheeses. I’ve included all of the steps you need to get started, as well as some ideas of what fruits, nuts, meats, and cheeses to use! The great thing about charcuterie boards, though, is that you can really put whatever you want on it! So feel free to swap out any of the items below.

    Let’s Start with Caprese Salad

    What is a Caprese salad? Only the best salad ever! It’s just mozzarella, tomato, fresh basil, and balsamic glaze. It is seriously the best salad out there and the perfect way to start your Italian charcuterie board. You could do it front and center, or you can put it off to the side like I did. It was one of the things we ate first so I put it off to the side for that reason. I knew it would disappear fast!

    A close up on the caprese salad and crostini.

    Adding Olives to Italian Charcuterie

    You know if it’s an Italian charcuterie board, you HAVE to have some olives on there! I like to get olives that are in jars rather than cans because the ones in the jars actually stay good longer. I prefer Kalamata and green olives, but you could choose whatever you like best. If you don’t like olives, artichokes are a great substitute!

    • Kalamata Olives
    • Green Olives
    A close up of the Italian charcuterie board with grapes, mangoes, cheeses, and crackers.

    Meats and Cheeses

    This is one of the most important elements on your Italian charcuterie board. You have to have some yummy cured meats and flavorful cheeses. Salami is a cured and aged sausage that has lots of seasoning to it, which means it’s full of flavor. I also love Prosciutto because it’s really fatty and cut really thinly. You could use coppa or ham! It’s a different taste and texture than the salami and it makes for a great mix of flavors. The cheese can be slices, cubes, or creamy. It’s great to have a salty option, like pecorino. It’s a hard cheese that has so much flavor! You could try any cheese you like, and then maybe pick up a cheese you’ve never tried before like burrata. You could also stick to the basics like parmesan or cheddar.

    Meats

    • Black Pepper Salami
    • Spicy Calabrese Dry Salami
    • Prosciutto di Parma

    Cheeses

    • Pecorino Romano
    • Gorgonzola Mountain
    A hand grabbing some meat from the charcuterie board.

    Fruits and Nuts

    I like to call this the miscellaneous section! This is the part where you can really have fun with putting things on your Italian charcuterie board. I like to include nuts because I know my family will eat them. I also add crackers and crostini because they go great with cheese and meat. And then don’t forget to add some fresh and dried fruits! These are a nice break from all of the salty and savory items on your board. I love grapes, dried apricots, dried mangos, and raisins. You can really add whatever you want here because it’s your board!

    Fruits

    • Dried Apricots
    • Dried Mango
    • Grapes

    Nuts and Crackers

    • Almonds
    • Variety of Crackers
    • Crostini

    Putting Your Italian Charcuterie Board Together

    Now it’s time to put everything on the board! This is the fun part because you really get to think about what would look nice together and how you want people to pick things up. I like to put things I know will definitely get eaten on the outside, and then people can work their way to the center. You will want to put things that can roll around in a bowl, like olives or loose grapes. Then you can even make a few salami roses to make your board look fancy. Just have fun with it, and as long as you like the things on the platter you will love eating it!

    1. Make Caprese: On a large charcuterie board place the Caprese along the side of the board. Drizzle with balsamic glaze.
    2. Add Bowls and Olives: Place your small bowls with the olives. Then arrange your meats on the board.
    3. Add Cheese and Fruit: Add in the cheese and dried fruit.
    4. Fill in Gaps: Fill the rest of the board in with crackers, and then nuts.

    Other Party Snacks to Try

    I love a good party snack. It’s fun to be able to try lots of different foods throughout the night. I have a great collection of party dishes that always impress my guests, I think you are going to want to try at least one of these recipes at your next get together!

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    Italian Charcuterie Board

    This classic Italian Charcuterie board is the perfect blend of savory and sweet. Loaded with nuts, dried fruit, cured meats, and a Caprese salad, this charcuterie board is perfect for your next get-together!
    Course Appetizer
    Cuisine Italian American
    Keyword 15 minute, charcuterie board, Italian charcuterie board
    Prep Time 15 minutes
    Cook Time 0 minutes
    Total Time 15 minutes
    Servings 6 people
    Author Alyssa Rivers

    Ingredients

    Caprese:

    • tomato
    • Fresh Sliced Mozzarella
    • fresh basil
    • balsamic glaze

    Olives:

    • Kalamata Olives
    • Green Olives

    Meats:

    • Black Pepper Salami
    • Spicy Calabrese Dry Salami
    • Prosciutto di parma

    Cheese:

    • Pecorino Romano
    • Gorgonzola Mountain

    Fruits:

    • Dried Apricots
    • Dried Mango
    • Grapes

    Nuts:

    • Almonds
    • Variety of Crackers
    • Crostini

    Instructions

    • On a large charcuterie board place the caprese along the side of the board. Drizzle with balsamic glaze.
    • Place your small bowls with the olives. Arrange your meats on the board.
    • Add in the cheese and dried fruit.
    • Fill the rest of the board in with crackers, and nuts.
  • Best Ever German Oven Pancakes

    Best Ever German Oven Pancakes

    German Pancakes are a hot and puffy golden pancake that only requires 5 minutes of prep! This classic breakfast is always a huge hit at our house!

    We love a good classic breakfast at our house. Try this Breakfast Casserole,  these delicious Quick 45 Minute Cinnamon Rolls, or my Grandma’s Perfect Fluffy Pancakes for a breakfast the family won’t be able to get enough of!

    German pancake in a frying pan with a variety of berries overtop.

    German Pancakes Recipe

    Breakfast is always a struggle at our house because mornings are always so busy! I love to surprise the kiddos with a delicious and hot breakfast at least once a week before school. That is why we love German pancakes at our house. They only take 5 minutes of prep with ingredients that you have on hand. This breakfast is totally doable, even for the busiest families!

    My kids love to watch things baking in the oven and this recipe is the best to watch! As the german pancakes bake in the oven, they get puffy and golden. Once we take them out, I love sprinkling them with some powdered sugar and topping them with some syrup and berries. But the best part about pancakes is that you can make them however you like!

    Are German Pancakes really from Germany?

    German Pancakes or Dutch Baby Pancakes are not German Pancakes the way they are prepared in Germany. The American “German Pancakes” are more like a popover, either entirely baked in the oven or started in a pan and finished in the oven.

    German over pancake with fruit and syrup being poured overtop.

    German Puff Pancakes Ingredients

    If you haven’t tried this classic breakfast, you need to make it. We absolutely love it at our house, and it is so fun and easy to make! It is sure to be a huge hit with family or guests!

    • Flour: All-purpose flour is best for it to thicken.
    • Eggs: This helps with the form and taste of the pancake.
    • Milk: This helps make the batter creamy and smooth.
    • Butter: Melt the butter before adding it to the batter.
    • Sugar: The sugar sweetens the pancakes up!
    • Salt: Just a pinch will help it rise.

    How to Make German Pancakes from Scratch?

    Make this German pancake recipe even easier by adding the batter to a blender for about 30 seconds. Start with blending the wet ingredients together first and then add the dry ingredients until they are smooth. Once the lumps are out, place the batter in the cast iron skillet.

    1. Whisk Together: Preheat oven to 450 degrees. In a medium-sized bowl, whisk the eggs, milk, melted butter, salt, and sugar. Add the flour and stir until incorporated, being careful not to overmix.
    2. Bake in a Skillet: Add one tablespoon of melted butter to the bottom of a 9 or 11-inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.
    The process of making German pancakes in each photo. First whisk together eggs, add flour and other ingredients then butter a pan and pour the batter into the pan.

    Tips and Tricks

    The best thing about baking German pancakes is watching them rise up and over the pan while baking in the oven. Getting that nice fluffy texture and high rise takes a few tips and tricks to make the perfect German pancakes.

    • Eggs: Fresh eggs are best! Taking the time to whisk each egg individually will also help fluff up the pancake. This does take extra time but can be so worth it!
    • Flour: For best results, use all-purpose flour to help with the rise and thickness of each pancake.
    • Preheating the pan: Before adding the batter to the pan, it helps to melt butter ahead of time to help the pancake rise. The butter will help as a non-stick agent, which creates a taller rise and also keeps the pancake from sticking to the pan.
    • Golden Brown Color: German pancakes are a little tricky to know whether they are done. As it is baking in the oven, the sides of the pancake will rise about 1 to 2 inches and even creep over the top of the skillet. Once the edges and top of the German pancake is nice and golden brown, you know to remove the pancake from the oven. The middle of the pancake will be a yellow egg color. Once the pancake is removed from the oven, in a short amount of time, the German oven pancake will fall a bit. This happens as it is cooling.

    Optional Toppings to Try

    Traditionally adding syrup or sprinkling powdered sugar are always popular choices. Once the German pancake is baked and ready to serve, add your favorite toppings and create a delicious breakfast everyone will love.

    • Syrup: Buttermilk syrup or any berry syrup.
    • Jam: Strawberry jam is my favorite!
    • Fresh Berries: Raspberries, strawberries, and blueberries go together so well and balance out the sweet flavor of German pancakes.
    • Powdered Sugar: Sprinkle some powdered sugar over the top!
    • Chocolate Chips: Add the chocolate chips right on top of the pancake while it is warm.
    • Cinnamon Sugar: A little more sweetness!
    • Nutella: This adds a delicious, chocolatey taste!

    More Delicious Breakfast Ideas

    Breakfast might just be the best meal of the day! It can be sweet, savory or anything in between! I’ve gathered up a few more of my very favorite breakfast recipes that you must try. You’re entire family will love them!

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    German Oven Pancake

    A hot and puffy golden pancake that only requires 5 minutes of prep! This classic breakfast is always a huge hit at our house!
    Course Breakfast
    Cuisine German
    Keyword german oven pancake, german pancakes
    Prep Time 5 minutes
    Cook Time 12 minutes
    Total Time 17 minutes
    Servings 4 People
    Calories 212kcal
    Author Alyssa Rivers

    Ingredients

    • 1/2 cup all purpose flour
    • 3 large eggs
    • 1/2 cup milk
    • 3 tablespoons melted butter divided
    • 1 tablespoon sugar
    • 1/4 teaspoon of salt

    Instructions

    • Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, 2 Tablespoons melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to overmix.
    • Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.

    Video

    Notes

    Updated on December 22, 2022

    Originally Posted on March 21, 2019

    Nutrition

    Calories: 212kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 149mg | Sodium: 138mg | Potassium: 103mg | Fiber: 1g | Sugar: 5g | Vitamin A: 490IU | Calcium: 55mg | Iron: 1mg
  • Stollen Bread

    Stollen Bread

    This traditional German stollen bread is the perfect treat for the holidays! It’s a delicious sweet bread filled with cranberries, raisins, candied citrus, and a luscious almond filling.

    I love German food and trying to recreate it at home! A few more recipes you’ll have to try out: pork schnitzel, German oven pancakes, and this German potato salad! (It’s one of my favorite sides!)

    Hero image of sliced stollen bread on a wooden board.

    German Christmas Fruit Loaf (Christstollen)

    This holiday season, swap out your traditional fruit cake for this tasty German version! Translated, “stollen” means fruit loaf. These are eaten all year round, but in December they’re called Christstollen. Stollen bread is soft with the perfect chew. Similar to a fruit cake, it’s also loaded with cranberries, raisins, and candied citrus for delicious fruity flavor!

    What really makes stollen good, though, is its tasty almond filling. I use almond paste in this recipe, but it’s also commonly made with marzipan! Stollen is the perfect combination of flavors and textures. It’s sweet, nutty, and fruity! You’ve got to give this delicious German pastry a try for Christmas. It may just become a new family tradition!

    What You’ll Need to Make Stollen

    I’ve broken this list of ingredients up into a few different parts so it’s easier to organize. If you can’t find almond paste at your local grocery store, check out my tips section below on how to make it at home.

    Fruit and Nut Mixture

    • Dried Fruits: In my stollen bread I used dried cranberries and golden raisins for the perfect combination of tart and sweet.
    • Candied Citrus: I used both candied orange and lemon peel. If you can’t find these in-store, use my recipe here to make them from scratch!
    • Slivered Almonds: Adds a little extra nuttiness to the stollen.
    • Dark Rum: Added for extra flavor.

    Bread

    • Milk: I always like to use whole milk for bread because the fat content makes it soft and tender. Be sure to use milk that’s warm to help activate the yeast!
    • Yeast: I used active dry yeast.
    • Sugar: Just regular granulated sugar works great to sweeten up the dough.
    • Bread Flour: Bread flour has a higher protein content than all-purpose flour, so it produces more gluten and gives your stollen more chew.
    • Large Egg: Binds all of the ingredients together!
    • Softened Butter: I used unsalted butter because we add salt separately.
    • Vanilla: Vanilla and sweet breads go hand-in-hand! Add some in for an extra pop of flavor.
    • Lemon Zest: I add lemon zest for a touch of zesty flavor.
    • Salt: Keeps your stollen from tasting bland.
    • Spices: No Christmas bread is complete without spice! I used cardamom, nutmeg, and cinnamon for the perfect holiday flavor.

    Almond Filling

    • Almond Paste: For the filling of the stollen. You can also use marzipan instead. If you can’t find either at the store, you can make it from scratch using my instructions below.

    Garnish

    • Melted Butter: Nothing compares to a little melted butter brushed on top of homemade bread!
    • Powdered Sugar: Stollen is traditionally made with powdered sugar dusted on top, but you can omit this if you want your bread to be less sweet.

    How to Make Almond Paste

    If you can’t find almond paste or marzipan at the store, don’t worry! It’s really easy to make at home. All you need are a few simple ingredients and a food processor. Add 1 1/2 cups whole almonds, 1 1/2 cups powdered sugar, one egg white, and blend until you reach a paste-like consistency.

    6-photo collage of dough being prepared.

    How to Make Stollen Bread

    I know all the instructions may be intimidating, but making stollen is actually pretty simple! It just takes a little time and patience to get your dough right.

    Preparing the Fruit and Nut Mixture

    1. Combine Ingredients: Prepare the fruit and nut mixture by combining dried cranberries, raisins, candied fruit peels, almonds, and rum.
    2. Soak in Rum: Allow the mixture to soak, stirring occasionally until you are ready to use it.

    Making the Dough

    1. Activate Yeast: In the bowl of a stand mixer combine your milk, yeast, and sugar. Let the mixture rest for about 5 minutes, it should become bubbly as the yeast activates.
    2. Combine: Add to the bowl 3 cups of your bread flour, egg, butter, vanilla, lemon zest, salt, cardamom, nutmeg, and cinnamon.
    3. Mix: Using the dough hook attachment mix the dough on low speed to incorporate all the ingredients and bring the dough together. Once dough has come together, if it is too sticky and wet, add more bread flour ¼ cup at a time. Then allow it to mix for a few more minutes on low speed. Increase speed to medium high and mix for about 3-5 minutes, this will develop the gluten.
    4. Proof: Remove dough from mixer and place in a lightly greased bowl and cover to proof until it has doubled in size, about 45 minutes to an hour.
    5. Create Bread Forms: While the dough is resting, create two rectangular forms with tin foil and place them on a sheet of parchment paper, these will help the stollen bread to keep it’s shape while baking. If you have stollen bread forms you can use those.
    6. Shape and Fold: When dough has doubled in size, dump out onto a lightly floured surface and pound to degas. Fold in your fruit and nut mixture, straining out any excess juice beforehand. Then work the dough until the fruit and nut mixture is evenly distributed throughout the dough. Allow the dough to rest, covered in the bowl for another 10 minutes.
    Almond filling being added to the stollen and baked.

    Adding Filling and Baking

    1. Add Almond Filling: Dump the dough back onto a lightly floured surface and cut it into two equal halves. Stretch each half into a rectangle and set aside. Take your almond paste and roll into a rectangle between two sheets of parchment paper. Cut the almond paste rectangle in half and place one on each rectangle of dough, slightly off to one side.
    2. Shape and Proof: Stretch the dough over the almond paste and secure your seam on the side of the loaf. The seam is baked on the side of the loaf to create the classic stollen bread form. Be sure to secure it tight. Place the formed loaves onto your prepared forms on the sheet pan and cover, allow the loaves to proof until just under double in size. Do a touch test to see if the loaves are ready to bake by lightly poking down each loaf about 5 times. The pokes should slightly spring back but still be visible. If they spring back and the dough is still tough they need more time, if the loaf starts to deflate when you perform the test your dough is over-proofed.
    3. Bake: Once the loaves are ready, bake them at 350° Fahrenheit for 40-50 minutes. I like to rotate the pan around after about 30 minutes to ensure an even bake. You also may want to cover the loaves with foil after 30 minutes if they are browning too quickly. The loaves are ready when they are a light golden brown and temp out to 190° Fahrenheit.
    4. Add Topping: Remove the loaves from the oven and brush with melted butter, once the loaves have cooled a bit, dust each one generously with powdered sugar.
    Top-down view of stollen, sliced into 2 pieces.

    Tips for Making the Best Stollen

    Here are a few of my tips and tricks for making stollen! It’s really easy to customize. You’re going to love making it for the holidays!

    • Use Orange Juice in Place of Rum: The alcohol in the rum you soak the fruit and nuts in will bake out, but if you are not comfortable using rum you can use orange juice as a substitute.
    • Swapping Out Almond Paste for Marzipan: You can use marzipan instead of almond paste, I just prefer the almond paste personally.
    • How to Make Candied Citrus: If you need to make your own candied orange and lemon peel like I did follow these steps: chop up ½ cup lemon peel and ½ cup orange peel and put into a large saucepan with 1 ½ cup sugar and ½ cup water, bring to a boil, stirring constantly. Reduce the temperature to low and allow the mixture to simmer for about 10 minutes, stirring occasionally. Remove from heat and allow to cool to room temperature before using in your bread recipe.

    A loaf of stollen on a wooden board.

    How Long Does Stollen Last?

    This loaf is best made the night before you intend to serve it so it has plenty of time to cool down. Enjoy within a few days. It can be stored covered at room temperature for up to a week, and in the freezer for 3 months, although I recommend eating it fresh!

    • At Room Temperature: Store stollen in an airtight container. It will stay fresh for up to 1 week!
    • In the Freezer: Store stollen in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

    Front view of stollen with a slice being picked up.

    More Christmas Bread Recipes

    There’s no better time to make homemade bread than for the holidays. Here are a few more recipes to make your stomach happy and fill your kitchen with the amazing smell of homemade bread. If you love bread as much as I do, you’re going to want to check out my full list of bread recipes here!

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    Stollen Bread

    This traditional German stollen bread is the perfect treat for the holidays! It's a delicious sweet bread filled with cranberries, raisins, candied citrus, and a luscious almond filling.
    Course Bread, Dessert
    Cuisine German
    Keyword christstollen, stollen, stollen bread
    Prep Time 2 hours
    Cook Time 50 minutes
    Total Time 2 hours 50 minutes
    Servings 6
    Calories 993kcal
    Author Alyssa Rivers

    Ingredients

    Fruit and Nut Mixture

    • ½ cup dried cranberries
    • ½ cup golden raisins
    • ¼ cup candied lemon peel
    • ¼ cup candied orange peel
    • ⅓ cup slivered almonds
    • ⅓ cup dark rum

    Bread

    • 1 cup whole milk warm
    • 2 ¼ teaspoon active dry yeast one package
    • 2 tablespoons sugar
    • 3-4 cups bread flour
    • 1 large egg
    • 1 cup unsalted butter softened
    • 1 tablespoon vanilla
    • 1 tablespoon lemon zest
    • 2 teaspoons salt
    • 1 teaspoon cardamom
    • 1 teaspoon nutmeg
    • ½ teaspoon cinnamon

    Almond Filling

    • 1 cup almond paste

    Garnish

    • 4 tablespoons butter melted
    • ⅓  cup powdered sugar

    Instructions

    Preparing the Fruit and Nut Mixture

    • Prepare the fruit and nut mixture by combining dried cranberries, raisins, candied fruit peels, almonds, and rum. Allow the mixture to soak, stirring occasionally until you are ready to use it.

    For the Dough

    • In the bowl of a stand mixer combine your milk, yeast, and sugar. Let the mixture rest for about 5 minutes, it should become bubbly as the yeast activates.
    • Add to the bowl 3 cups of your bread flour, egg, butter, vanilla, lemon zest, salt, cardamom, nutmeg, and cinnamon.
    • Using the dough hook attachment mix the dough on low speed to incorporate all the ingredients and bring the dough together. Once dough has come together, if it is too sticky and wet, add more bread flour ¼ cup at a time. Then allow it to mix for a few more minutes on low speed. Increase speed to medium high and mix for about 3-5 minutes, this will develop the gluten.
    • Remove dough from mixer and place in a lightly greased bowl and cover to proof until it has doubled in size, about 45 minutes to an hour.
    • While the dough is resting, create two rectangular forms with tin foil and place them on a sheet of parchment paper, these will help the stollen bread to keep it’s shape while baking. If you have stollen bread forms you can use those.
    • When dough has doubled in size, dump out onto a lightly floured surface and pound to degas. Fold in your fruit and nut mixture, straining out any excess juice beforehand. Work the dough until the fruit and nut mixture is evenly distributed throughout the dough. Allow the dough to rest, covered in the bowl for another 10 minutes.
    • Dump the dough back onto a lightly floured surface and cut it into two equal halves. Stretch each half into a rectangle and set aside. Take your almond paste and roll into a rectangle between two sheets of parchment paper. Cut the almond paste rectangle in half and place one on each rectangle of dough, slightly off to one side.
    • Stretch the dough over the almond paste and secure your seam on the side of the loaf, the seam will be baked on the side of the loaf to create the classic stolen bread form, just be sure to secure it tight. Place the formed loaves onto your prepared forms on the sheet pan and cover, allow the loaves to proof until just under double in size. Do a touch test to see if the loaves are ready to bake by lightly poking down each loaf about 5 times. The pokes should slightly spring back but still be visible. If they spring back and the dough is still tough they need more time, if the loaf starts to deflate when you perform the test your dough is over proofed.
    • Once the loaves are ready, bake them at 350° fahrenheit for 40-50 minutes. I like to rotate the pan around after about 30 minutes to ensure an even bake. You also may want to cover the loaves with foil after 30 minutes if they are browning too quickly. The loaves are ready when they are a light golden brown and temp out to 190° fahrenheit.
    • Remove the loaves from the oven and brush with melted butter, once the loaves have cooled a bit, dust each one generously with powdered sugar.

    Nutrition

    Calories: 993kcal | Carbohydrates: 104g | Protein: 17g | Fat: 55g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 134mg | Sodium: 881mg | Potassium: 467mg | Fiber: 7g | Sugar: 47g | Vitamin A: 1290IU | Vitamin C: 7mg | Calcium: 177mg | Iron: 2mg
  • Pomegranate Chocolate Chunk Cookies

    Pomegranate Chocolate Chunk Cookies

    Pomegranate chocolate chunk cookies are the BEST cookies you will ever make! The pomegranate is tangy, like cranberry, with a hint of sweetness at the end. The burst of flavor when you bite into this cookie will have you coming back for seconds!

    I love a good cookie. I’m a little obsessed with winter baking because it just makes the home smell so good! And it’s the one time of year when you actually want the oven to warm up the house! If you love cookie baking in the winter time, you HAVE to try these perfect-for-Christmas Grinch cookies, these gooey and delicious Butter Cookies, and these melt in your mouth Peppermint Meltaways.

    Pomegranate chocolate chunk cookies stacked on top of each other with cookies and pomegranate in the background.

    It’s no secret that I love cookies! It was one of the first things I learned how to make (probably like most of you), and they have always hit the spot. I especially love cookies during the holiday season, like these almond cookies and these Italian Christmas cookies. They are so easy to share, and everyone loves having a delicious cookie for Christmas!

    If you have ever had a cranberry cookie, this pomegranate chocolate chunk cookie is kind of like that! Cranberries and pomegranates are similar because they are tangy and have a little sweetness at the end. I am a huge fan of cranberries, but it’s fun to switch it up! Pomegranates are so fun to eat in so many different ways. I bet you haven’t tried them in a cookie yet. They are a must-try!

    Ingredients in Pomegranate Cookies

    You will need the same ingredients as any cookie recipe, but for this pomegranate cookie, you will also need, well, pomegranates, of course! I also added cream cheese to the recipe, which I think you will love! You can find the exact measurements below in the recipe card.

    • Butter: You will want to use unsalted butter and make sure to leave it out for a few hours before you plan on making the cookies so it is nice and soft.
    • Cream Cheese: Cream cheese is SO good in cookies. If you haven’t tried a cookie with cream cheese in it, you are in for a treat. It’s tangy and creamy and gives this cookie great texture and flavor.
    • Granulated Sugar: Your pantry sugar will work great.
    • Brown Sugar: Brown sugar is great in cookies like this because it has molasses in it. Molasses has a nice rich flavor and gives a deeper flavor than just granulated sugar by itself.
    • Egg: I always use large grade-A eggs in my recipes.
    • Vanilla Extract: Vanilla extract adds flavor to the dough and helps to bring out all the other delicious flavors in the cookie.
    • All-Purpose Flour: All-purpose flour is the easiest to work with and will be the best option for this cookie.
    • Salt: Salt brings out the flavor.
    • Baking Soda: Baking soda will help the cookies fluff up when baking.
    • Baking Powder: Baking powder also helps these pomegranate cookies to rise.
    • Semi-Sweet Baker’s Chocolate: You could use chocolate chips too.
    • Pomegranate Arils: You will need to buy a pomegranate from the store and get all the seeds (arils) out. See my tip below for how to easily remove the seeds!

    How to Make Pomegranate Cookies

    This pomegranate cookie recipe is really similar to a chocolate chip cookie. The main difference is the pomegranates and adding chunks of chocolate instead of chips. You will love how these cookies taste; they are perfect for holiday get-togethers!

    1. Prep: Preheat oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Chop the chocolate and prepare your pomegranate seeds (arils) by removing them from the fruit and set them aside.
    2. Beat: In the bowl of a stand mixer fitted with the paddle, beat the butter and cream cheese together until it is light and well mixed. Add in your sugars and beat until light and fluffy, about 3 minutes. Add in your egg and vanilla and beat an additional 1-2 minutes.
    3. Whisk: In a separate bowl, whisk together the flour, salt, baking soda, and baking powder until well combined. With your mixer on low speed, add the flour mixture to the butter mixture, ¼ cup at a time, until just combined.
    4. Fold and Bake: Fold in the chocolate and pomegranate until evenly distributed. Scoop about 2 tablespoon size rounds of dough onto the parchment-lined baking sheets, leaving a 2-inch space between each one. Bake for 12-15 minutes, the cookies should be lightly golden all around, remove from oven and let the cookies rest on the hot baking sheet for an additional 5 minutes before moving to a cooling rack.
    5. Cool: Allow the pomegranate cookies to cool for at least 15 minutes and enjoy!
    Process photos showing the batter being mixed together in a bowl, then the pomegranate and chocolate chunks being added, and then the batter all mixed together.

    Tips for Baking Pomegranate Cookies

    These cookies are really similar to a chocolate chip cookie, which I bet you have made before! Here are a few simple tips that I think you will find helpful when you go to make these pomegranate chocolate chunk cookies.

    • Use Different Chocolate: You can use milk or dark chocolate instead of semisweet chocolate chunks. You could even try white chocolate chips or… you could use all of them! I’ve never had a cookie with too much chocolate in it!
    • Removing Pomegranate Seeds: There is a great trick to remove all white spongy flesh. While you are taking out all the seeds, have your pomegranate underwater in a bowl. All of the white stuff will float to the top, where you can easily scoop it out, and all of the seeds will sink to the bottom! I have also heard that if you cut the pomegranate in half and hold it facing downward in a bowl, you can use a spoon to whack the seeds out. You have to hit it pretty hard!
    • Oven Time and Temperature: Everyone’s cookies will be a little different when it comes to baking in the oven. The oven temperatures can vary depending on what kind of oven you have. Your elevation and humidity can also change how the cookies bake. So I would just keep an eye on them while they are in the oven, and once the edges start to brown, they are done!

    An overhead view of the cookies on a wire rack with pomegranate around it.

    Storing Leftovers

    These pomegranate cookies taste best fresh, but they can last up to a week. You could also freeze them and save them for later! The dough also freezes well, so this recipe is great for anytime you are in the mood.

    • On the Counter: You can store your cookies for up to a week on the counter stored in an airtight container.

    Pomegranate chocolate chunk cookies stacked on top of each other on a wire rack, one broken in half to show the inside.

    Other Cookies to Try

    You can never make too many cookies! I love cookies because you can store the dough in the freezer and pop it in the oven whenever you are in the mood. They warm up the house and make every room smell amazing. I love baking spiced cookies in the winter because it makes the whole house smell like Christmas! If you want to try some fun cookie flavors this year, I have recipes you will love.

    Print

    Pomegranate Chocolate Chunk Cookies

    Pomegranate chocolate chunk cookies are the BEST cookies you will ever make! The pomegranate is tangy like cranberry with a hint of sweetness at the end. The burst of flavor when you bite into this cookie will have you coming back for seconds!
    Course Dessert
    Cuisine American
    Keyword cookies, pomegranate chocolate chunk cookies
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 20 cookies
    Calories 130kcal
    Author Alyssa Rivers

    Ingredients

    • ¼ cup unsalted butter room temperature
    • ¼ cup cream cheese room temperature
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • 1 large egg
    • 2 teaspoons vanilla
    • 1 ½ cups all purpose flour
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • 2 ounces semi sweet baker’s chocolate coarsely chopped
    • 1 cup pomegranate arils one large pomegranate

    Instructions

    • Preheat oven to 375° fahrenheit and line 2 baking sheets with parchment paper. Chop the chocolate and prepare your pomegranate seeds (arils) by removing them from the fruit, set aside.
    • In the bowl of a stand mixer fitted with the paddle, beat the butter and cream cheese together until it is light and well mixed. Add in your sugars and beat until light and fluffy, about 3 minutes. Add in your egg and vanilla and beat an additional 1-2 minutes.
    • In a separate bowl, whisk together the flour, salt, baking soda, and baking powder until well combined. With your mixer on low speed add the flour mixture to the butter mixture ¼ cup at a time until just combined.
    • Fold in the chocolate and pomegranate until evenly distributed. Scoop about 2 tablespoon size rounds of dough onto the parchment lined baking sheets, leaving a 2 inch space between each one. Bake for 12-15 minutes, the cookies should be lightly golden all around, remove from oven and let the cookies rest on the hot baking sheet for an additional 5 minutes before moving to a cooling rack.
    • Allow the cookies to cool for at least 15 minutes and enjoy!

    Nutrition

    Calories: 130kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 100mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
  • Christmas Tree Cupcakes

    Christmas Tree Cupcakes

    If you’re looking for a dessert that is absolutely delicious but also looks great on the holiday dinner table, these Christmas tree cupcakes are it! Moist vanilla cupcakes topped with homemade buttercream frosting that almost look too good to eat!

    If you couldn’t already tell, making festive desserts is one of my favorite things to do around Christmastime. A few more fun and festive desserts to try this holiday season are these Christmas tree sugar cookies, cornflake wreaths, and Grinch cookies!

    Hero image of Christmas tree cupcakes on a white marble serving board. There are ornaments and a garland surrounding the cupcakes.

    Christmas Tree Cupcakes

    If you’re ever unsure of what dessert to make, cupcakes are always a good choice. They’re easy, bite-sized, and always a hit with everyone. If you’re looking to take your Christmas dessert game to the next level, try out these Christmas tree cupcakes for your next get-together! Not only are they moist and delicious with the BEST buttercream frosting, but they’ll add a little extra holiday cheer to the meal!

    The cupcakes themselves are vanilla-flavored, but don’t be fooled! There’s nothing simple about them! (Vanilla is so underrated!) These cupcakes are moist, rich, and buttery soft! I always like to pair my vanilla cupcakes with some buttercream frosting, but you can always go for cream cheese frosting if you want more tang! Either way, these Christmas Tree cupcakes are going to be a hit. And if you’re looking for more festive recipes to complete your meal, try this Santa veggie tray or Christmas tree charcuterie!

    Ingredients You’ll Need

    With grocery stores being so busy this time of year, I gravitate towards recipes with ingredients I already have at home. You may need to make a run for the holiday sprinkles, but everything else is probably in your pantry right now! Check out the recipe card below for exact measurements.

    Cupcakes

    • Cake Flour: I like to use cake flour for cupcakes because it has a fine, light texture. If you don’t have any on hand, all-purpose flour works as well! It will just give your Christmas tree cupcakes a slightly different crumb.
    • Granulated Sugar: Regular white sugar works great to sweeten up the cupcakes.
    • Baking Powder and Baking Soda: Both are a must-add to make sure your cupcakes rise in the oven!
    • Salt: Boosts the overall flavor of the cupcakes.
    • Buttermilk: Buttermilk is the key ingredient to moist, soft cupcakes. If you don’t have any on hand, you can easily make some with milk and vinegar using my recipe here!
    • Milk: I recommend using whole milk because the higher fat content will make your cake more moist.
    • Vanilla Extract: Since vanilla is the main flavor here, use pure vanilla extract if you have it!
    • Vegetable Oil: Makes your cupcakes nice and moist.
    • Egg Whites: Help to make your batter light and fluffy and bind all of the ingredients together when baked.

    Buttercream Frosting

    • Unsalted Butter: This acts as the base of the frosting.
    • Powdered Sugar: Powdered sugar adds the best sweetness! It also gives the buttercream frosting a smooth texture.
    • Milk: To adjust thickness.
    • Vanilla: Adds flavor to the frosting.
    • Salt: You only need a pinch to give the frosting a little extra flavor.
    • Green Gel Food Coloring: For that classic Christmas tree color!
    • Sprinkles and Toppings: This is the fun part! Feel free to decorate your Christmas trees with whatever sprinkles, toppings, and decorations you’d like!

    How to Make Christmas Tree Cupcakes

    These festive cupcakes are so simple to make but will impress everyone at your holiday party. They’re so cute! It only takes a few simple steps to whip them up. Let’s get started!

    1. Preheat Oven, Prepare Pan: Preheat the oven to 350°F and line two muffin tins with cupcake liners.
    2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    3. Add Wet Ingredients: Add the buttermilk, milk, vanilla, and oil to the dry ingredients and whisk until fully combined. In a separate bowl whip the egg whites until you get medium-stiff peaks, and then gently fold the egg whites into the batter.
    4. Add to Muffin Tin: Use a small cookie scoop to scoop the batter into the cupcake liners. Fill the liners only halfway full, or the cupcakes will puff over the top of the muffin tin.
    5. Bake: Bake for 20-22 minutes, until a toothpick comes out clean and the tops of the cupcakes bounce back when lightly pressed. Let the cupcakes cool completely before frosting.
    4-photo collage of cake batter being mixed together.

    How to Make the Buttercream Frosting

    1. Combine Ingredients: Add the butter, powdered sugar, milk, vanilla, salt, and vanilla to the bowl of a stand mixer. Stir on low to incorporate and increase the speed slowly as the butter absorbs the powdered sugar.
    2. Add Food Coloring: Beat on high speed until the frosting is white and fluffy, about 10-15 minutes. Add your green food coloring until it has reached your desired color.
    3. Frost Cupcakes: Spoon the frosting into a piping bag fitted with a fluted piping tip. Pipe the frosting on top of the cupcakes to resemble a tree. Add sprinkles and other toppings to decorate your cupcake trees for Christmas!
    Buttercream frosting being prepared and added to the cupcakes.

    Customizing Your Cupcakes

    This recipe is really all about being creative and festive, you can use your favorite cupcake base recipe (these chocolate cupcakes are a great choice!), and any frosting that will hold a stiff shape. For a fun twist, you can add food coloring to the cupcake base as well as the frosting. Here are a few more frosting recipes to try! Feel free to make a few small batches of different frosting types to give your trees some variety in color. White frosting would be great for snow-capped Christmas trees!

    Top-down view of Christmas tree cupcakes, garnished with sprinkles and a pretzel star.

    How Long Will My Cupcakes Last?

    Since the frosting contains dairy, you’ll want to store your Christmas tree cupcakes in the fridge for best results.

    • In the Fridge: Whether you’re making these ahead of time or storing leftovers, your cupcakes will stay good for 3-4 days in an airtight container.

    Front view of a cupcake cut in half.

    Looking For More Christmas Desserts?

    Here are a few more of my favorite recipes! Desserts are just as good (if not better) than the main course! They make any Christmas party come together. Whether you’re wanting a show-stopping cake or some sweet finger food, I’ve got you covered. To be honest, I have too many favorites to count, so you’ll want to head over to my full list of Christmas recipes here for more inspiration!

    Print

    Christmas Tree Cupcakes

    If you're looking for a dessert that is absolutely delicious but also looks great on the holiday dinner table, these Christmas tree cupcakes are it! Moist vanilla cupcakes topped with homemade buttercream frosting that almost look too good to eat!
    Course Dessert
    Cuisine American
    Keyword christmas cupcakes, christmas tree cupcakes
    Prep Time 20 minutes
    Cook Time 22 minutes
    Total Time 42 minutes
    Servings 24 cupcakes
    Calories 396kcal
    Author Alyssa Rivers

    Ingredients

    Cupcakes

    • 2 ¼ cups cake flour
    • 1 ½ cups granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup Buttermilk
    • ¼ cup milk
    • 2 teaspoons vanilla extract
    • ½ cup vegetable oil
    • 4 egg whites

    Frosting

    • 2 cup unsalted butter room temperature
    • 8 cups powdered sugar
    • 4 tablespoons milk
    • 1 tablespoon vanilla
    • 1 teaspoon salt
    • green gel food coloring
    • Sprinkles and toppings of your choice.

    Instructions

    Cupcakes

    • Preheat the oven to 350°F and line two muffin tins with cupcake liners.
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    • Add the buttermilk, milk, vanilla, and oil to the dry ingredients and whisk until fully combined. In a separate bowl whip the egg whites until you get medium-stiff peaks, and then gently fold the egg whites into the batter.
    • Use a small cookie scoop to scoop the batter into the cupcake liners. Fill the liners only halfway full, or the cupcakes will puff over the top of the muffin tin.
    • Bake for 20-22 minutes, until a toothpick comes out clean and the tops of the cupcakes bounce back when lightly pressed. Let the cupcakes cool completely before frosting.

    Frosting

    • Add the butter, powdered sugar, milk, vanilla, salt, and vanilla to the bowl of a stand mixer. Stir on low to incorporate and increase the speed slowly as the butter absorbs the powdered sugar.
    • Add your gel food coloring until it has reached your desired color. Beat on high speed until the frosting is white and fluffy, about 10-15 minutes.
    • Spoon the frosting into a piping bag fitted with a fluted piping tip. Pipe the frosting on top of the cupcakes to resemble a tree. Add sprinkles and other toppings to decorate your cupcake trees for Christmas!

    Nutrition

    Calories: 396kcal | Carbohydrates: 62g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 192mg | Potassium: 82mg | Fiber: 0.3g | Sugar: 53g | Vitamin A: 498IU | Calcium: 40mg | Iron: 0.2mg
  • Ham and Cheese Quiche

    Ham and Cheese Quiche

    Ham and Cheese Quiche is a classic combination that is sure to make this quiche a new family favorite! Easy to put together, this dish is perfect for brunch, breakfast, or even dinner!

    I love a delicious and savory breakfast dish! It kicks off the days and fills me right up! You must try this simple and easy Overnight Breakfast Casserole, this delicious Breakfast Casserole, or these classic Sunny Side Up Eggs!

    A pan of ham and cheese quiche with a slice taken out.

    Ham and Cheese Quiche Recipe

    I absolutely love to make quiches. They are so easy to put together, and you can customize them with any fillings that you want. This one is especially delicious because you use classic ingredients like cheese and ham, which means… Even your kids will go crazy over it!

    This ham and cheese quiche is so simple and easy because you can use premade dough for the crust. So all you have to do is put it in the pan, whip up the filling, and let it bake! It’s a great recipe to make ahead of time too. Bake it with some cinnamon rolls and muffins, and you can have yourself a delicious brunch!

    Ingredients in Ham and Cheese Quiche

    The ingredients in this ham and cheese quiche are simple and easy; you probably already have most of them ready to go in your kitchen! Check out the recipe card at the bottom of the post for exact measurements.

    • Pie Crust: You can just grab a store-bought pie crust and keep it in your fridge until you are ready to go!
    • Eggs: I always use large eggs when I cook.
    • Half and Half: You can easily make this at home with this recipe or use whole or 2 percent milk instead.
    • Salt and Pepper: These will enhance all ingredients’ flavors.
    • Onion Powder: This adds some delicious flavor without being overpowering.
    • Cooked Ham: You can buy cubed, cooked ham at your local grocery store to save some time!
    • Mexican Blend Cheese: I always like to shred my cheese from the block so that it melts into my quiche better.
    • Green Onion: You can add this to the quiche mix or use it as a garnish on top.

    How to Make Ham and Cheese Quiche

    This easy quiche recipe only takes about 10 minutes of prep time. The rest of the time is spent cooking in the oven! It’s so easy and delicious; it’s a great meal for the entire family!

    1. Prep: Preheat oven to 350 degrees Fahrenheit. Roll out the pie crust and shape it into a 9-inch pie dish. Set aside.
    2. Whisk: In a medium bowl, whisk together the eggs, milk, salt, pepper, and onion powder.
    3. Add Cheese: Whisk in 1 cup of shredded cheese.
    4. Assemble: To assemble the quiche, place the cubed ham on top of the pie crust to fill the bottom of the pan.
    5. Pour: Pour the egg mixture over the chopped ham.
    6. Sprinkle and Garnish: Sprinkle the remaining ¼ cup shredded cheese over the egg mixture. Garnish with diced green onion.
    7. Bake: Carefully place the pie in the preheated oven. Bake for 45 minutes or until the ham and cheese quiche is cooked through.
    8. Let it Sit: Remove from the oven and allow the quiche to sit for 5 minutes before enjoying it!
    4 pictures showing how to put together a quiche before baking it.

    Tips and Tricks for Making the BEST Quiche

    I love this ham and cheese quiche, but you can easily make it even more than that by adding in veggies or different ingredients that you love!

    • Variations: Feel free to add up to ½ cup of any fresh veggies you desire! I like mixing it up with diced bell pepper, chopped spinach, sliced mushrooms, chopped broccoli, etc., to make this quiche extra tasty!
    • Use Dry Ingredients: Make sure to dry all your filling ingredients. The ham should be nice and dry before adding it to the pie crust. Just pat it down with a paper towel. 
    • Homemade Pie Crust: If you want to make your crust from scratch, you totally can! Use this recipe, it’s my grandma’s, and it is perfect!

    The top view of a ham and cheese quiche in the pan.

    How to Make it Ahead of Time

    This ham and cheese quiche is a great brunch recipe to make ahead of time! You can either store it in the fridge or your freezer, whichever works best!

    • In the Refrigerator: Cook your quiche as directed and let it cool. Cover it with some foil or a lid, and you can store it in your fridge for 2-3 days. When you are ready to eat it, let it sit at room temperature for 15 minutes. Then, reheat it in the oven at 350 degrees Fahrenheit for about 15 minutes.
    • In the Freezer: Once you have cooked your quiche, then you can let it cool. Store it in an airtight container in your freezer (label it with the date!) and it will last about 2-3 months. When you want to eat it, let it thaw in the fridge overnight. Then, cover it with some foil and bake it at 350 degrees for about 35 minutes.

    A slice of ham and cheese quiche on a white plate with a gold fork cutting into it.

    More Delicious Brunch Recipes

    Brunch is kind of the best meal ever invented. You get to have breakfast foods and lunch foods all at the same time and you don’t even have to choose! Plus, you get to sleep in! It’s the best in my opinion! Here are a few more recipes that you can whip up for breakfast, brunch or even dinner! Try them all, they are so delicious!

    Print

    Ham and Cheese Quiche

    Ham and Cheese Quiche is a classic combination that is sure to make this quiche a new family favorite! Easy to put together, this dish is perfect for brunch, breakfast, or even dinner!
    Course Breakfast
    Cuisine American, French
    Keyword breakfast quiche, Easy Quiche, Ham and Cheese Quiche
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 8
    Calories 270kcal
    Author Alyssa Rivers

    Ingredients

    • 1 refrigerated pie crust
    • 6 large eggs
    • 3/4 cup half and half (any milk higher than 1% is best)
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon granulated onion powder
    • 1 1/4 cups cooked ham, cubed
    • 1 1/4 cups Mexican blend cheese, shredded
    • 2 tablespoons green onion, diced

    Instructions

    • Preheat oven to 350° Fahrenheit. Roll out the pie crust and shape it into a 9-inch pie dish. Set aside.
    • In a medium bowl, whisk together the eggs, milk, salt, pepper, and onion powder.
    • Whisk in 1 cup of shredded cheese.
    • To assemble the quiche, place the cubed ham on top of the pie crust to fill the bottom of pan.
    • Pour the egg mixture over the chopped ham.
    • Sprinkle the remaining ¼ cup shredded cheese over the egg mixture. Garnish with diced green onion.
    • Carefully place the pie in the preheated oven. Bake for 45 minutes, or until the quiche is cooked through.
    • Remove from the oven and allow the quiche to sit for 5 minutes before enjoying it!

    Notes

    Optional- Feel free to add up to ½ cup of any fresh veggies you desire! (diced bell pepper, chopped spinach, sliced mushrooms, chopped broccoli, etc.)

     

    Originally Posted on May 15, 2018

    Updated on December 20, 2022

    Nutrition

    Serving: 1slice | Calories: 270kcal | Carbohydrates: 12g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 537mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 2mg

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  • Figgy Pudding

    Figgy Pudding

    Figgy pudding is a steamed cake-like dessert made from soaked dried fruit and holiday spices. This traditional British dessert has been enjoyed and loved by all at Christmas time for centuries.

    I love how far back the figgy pudding recipe dates and how it’s been passed down through generations. Traditional Christmas desserts are so fun to look forward to during the holidays. You can also count on a classic fruit cake during the Christmas season. I also get excited for fudge and these fun cookies my kids want to make every year!

    Top view of figgy pudding in ramekins garnished with brandy butter and figs and cranberries on top. Greenery and ornaments are scattered around the pudding.

    What Is Figgy Pudding?

    Figgy pudding is referenced in the popular Christmas song, “We Wish You a Merry Christmas.” Have you ever wondered what figgy pudding is? Also known as Christmas pudding or plum pudding, this dessert is not how Americans know pudding to be. Figgy pudding has evolved into a spice cake texture made from dates, figs, golden raisins, and spices. It originally was more of a wet, sticky, thick porridge made from boiled figs, water, wine, ground almonds, raisins and honey.  It later evolved into using ground meat and grains. And now today it is a steamed pudding made from a combination of dried fruits.

    I LOVE the spices used in this dessert. The combination of spices enhances with time and creates a delicious dessert packed with so much flavor! I have so many favorite desserts that include some or all of these spices. You will these cookies, this cake, or this amazing rice pudding. I can’t wait for you to try them!

    Ingredients For Figgy Pudding

    The ingredients list for this figgy pudding recipe may seem long, but I promise it is worth every bite! If you do a lot of holiday baking, then you will already have many of the delicious spices in this recipe. The flavors make the perfect Christmas dessert! See the recipe card below for a list of exact ingredients.

    Pudding

    • Dried Figs: The star of this recipe. Christmas time is the easiest time to find dried figs. Save some for garnishing.
    • Dried Dates: Dates are amazing when dried!
    • Golden Raisins: I LOVE the golden raisins in this recipe. The texture and sweetness are perfect.
    • Brandy: This acts as a preservative in the figgy pudding. This is why figgy pudding can last so long.
    • Unsalted Butter: I like to use unsalted butter in baking so I can control the salt.
    • Brown Sugar: The brown sugar gives it a caramel flavor.
    • Eggs: Helps to bind all of the ingredients together.
    • Molasses: A thick dark syrup in the baking aisle.
    • Lemon Zest: Brightens all the delicious flavors in the pudding.
    • All-Purpose Flour: A staple in baking, so most likely you already have this!
    • Breadcrumbs: A traditional ingredient in the figgy pudding. Helps hold the ingredients together.
    • Baking Powder: Helps leaven and bring volume to the recipe.
    • Spices: The combination of the spices in this recipe is incredible.

    Brandy Butter

    • Unsalted Butter: I absolutely love flavoring butter!
    • Powdered Sugar: Adds sweetness to the butter making it perfect for topping on the figgy pudding.
    • Brandy: Feel free to use brandy-flavored extract if you prefer. The addition of brandy is amazing!
    • Vanilla: Vanilla extract adds depth to the butter.

    Figgy Pudding Recipe

    It’s the perfect make-ahead dessert as the flavors only get better over time. Traditionally this recipe has many time-consuming steps. But this is my easy version of a figgy pudding recipe. It is just as delicious half the time!

    Pudding

    1. Preheat Oven and Prepare Ramekins: Preheat your oven to 350 degrees Fahrenheit and prepare 6 ramekin dishes by coating them with softened butter, and set them aside.
    2. Chop and Soak Dried Fruit: Chop your figs and dates, and toss them in a bowl with the raisins and brandy. Cover and allow to soak for at least an hour, stirring occasionally.
    3. Cream Butter and Sugar: In a large bowl with a hand mixer, cream together your butter and sugar for about 3-4 minutes.
    4. Add Eggs, Molasses, and Zest: Add in the eggs, molasses, and lemon zest then mix until combined.
    5. Combine Dry Ingredients: In a separate bowl whisk together your flour, bread crumbs, baking powder, and all the spices.
    6. Mix Dry Ingredients With Soaked Dried Fruit: Whisk your flour and fruit mixtures into the butter mixture a little at a time. Start by whisking in some of the flour mixture, then add in some fruit and brandy mixture. Alternate by adding the flour mixture and fruit mixture one at a time. Mix the ingredients well.
    7. Fill Ramekins: Fill each ramekin ¾ of the way full. Don’t fill them completely full because the pudding will rise. 
    8. Cover Ramekins: Cut 6 parchment rounds to fit over each ramekin, and place the round on the batter inside the ramekins. Then cover each with aluminum foil to seal the tops.
    9. Bake: Place the ramekins on a baking sheet and bake at 350 degrees Fahrenheit for 30-40 minutes. Check them after 30 minutes by poking each with a toothpick. The toothpick should come out clean and the puddings will be a dark brown color.
    10. Cool: Remove from the oven and let cool at room temperature. Keep the puddings covered well while they cool so they don’t dry out.

    Brandy Butter

    1. Combine Butter, Sugar, Brandy, and Vanilla: In a bowl with a hand mixer, whip together the butter, sugar, brandy, and vanilla. 
    2. Beat Until Smooth: Mix the ingredients together until smooth. I beat mine for 5 minutes to get it nice a fluffy.
    3. Top Pudding With Butter: Once the puddings have cooled, top them with brandy butter and enjoy! You can either enjoy them in the ramekins or take them out of the ramekins and plate them.*
    First photo is the dried fruit in a bowl. Second photo is the spices and flour mixture in a bowl. Third photo is the flour mixture combined with the fruit mixture. Fourth photo is figgy pudding in the ramekins. Fifth photo is the ramekins covered in parchment paper. Sixth photo is aluminum foil covering the ramekins of figgy pudding on a baking sheet.

    Tips For This Figgy Pudding Recipe

    • My Version is EASY: Traditionally figgy pudding is steamed in a pot of simmering water for hours. This recipe was my take on how to do simple figgy pudding that wouldn’t be intimidating to the everyday baker.
    • Make In Advance: This recipe is meant to be made in advance then served at room temperature. It will not taste good if you eat it right away. The longer it sits, the better the flavors will be.
    • Soak the Dried Fruit: Soak for at least 1 hour, preferably overnight.  This softens the fruit and improves its flavor.
    • Traditional Cooking Method: You can cook these the traditional way by bringing a large pot of water to a boil. Place a trivet in the bottom so the ramekins aren’t touching the bottom of the pot. Set the ramekins in the pot. The water should just come up about halfway. Reduce the heat to low, cover, and simmer for 1 ½ hours. The indication of the puddings being done are done are the same as when you bake them in the oven.
    • Tips For Omitting the Alcohol: The brandy in this recipe serves as a preservative to prolong the shelf life of the pudding. It also enhances the flavors from the ingredients as the pudding sits.  You can omit the brandy if you prefer, but the pudding will need to be stored in the fridge. It will not have a shelf life when the brandy is missing. Store it in an airtight container to prevent it from drying out.

    Top view of figgy pudding in a ramekin garnished with brandy butter and figs and cranberries on top. A spoon is lifting out a spoonful of pudding. Greenery and ornaments are scattered around the pudding.

    How to Store Leftovers

    Figgy pudding does not need to be refrigerated.  It has been said to keep for up to one year in a cool, dark, dry place if it is tightly wrapped in plastic wrap and foil.  The alcohol and the high sugar content from the dried fruit will keep it preserved. I have NOT kept leftovers for more than 1 week, but you are welcome to give it a try! I like to make this a few days in advance to enjoy later because the flavors get even better with time.

    Close up view of figgy pudding in a ramekin garnished with brandy butter and figs and cranberries on top. A spoonful of pudding is missing from the ramekin.

    A Perfect Holiday Menu With Figgy Pudding

    The holidays are the best time of year to cook for your loved ones. I enjoy having friends and family over and this is a classic holiday meal I always serve. Make your meal complete with figgy pudding and you have a perfect holiday dinner!

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    Figgy Pudding

    Figgy pudding is a steamed cake-like dessert made from soaked dried fruit and holiday spices. This traditional British dessert has been enjoyed and loved by all at Christmas time for centuries.
    Course Dessert
    Keyword figgy pudding, holidays
    Prep Time 1 hour 20 minutes
    Cook Time 40 minutes
    Total Time 2 hours
    Servings 6 people
    Calories 888kcal
    Author Alyssa Rivers

    Ingredients

    Pudding

    • 1 ½ cup dried figs, chopped
    • ½ cup dried dates, chopped
    • ½ cup golden raisins
    • ½ cup brandy
    • ½ cup unsalted butter, room temperature
    • 1 cup brown sugar
    • 2 large eggs
    • 2 tablespoons molasses
    • 1 tablespoon lemon zest
    • ¾ cup all-purpose flour
    • ½ cup breadcrumbs
    • 1 teaspoon baking powder
    • 2 teaspoons nutmeg
    • 2 teaspoons allspice
    • 1 teaspoons cinnamon
    • ½ teaspoon cloves
    • 1 teaspoon cardamom
    • ½ teaspoon ginger

    Brandy Butter

    • ½ cup unsalted butter softened
    • 2 cups powdered sugar
    • 3 tablespoons brandy or more to taste
    • 1 teaspoon vanilla

    Instructions

    Pudding

    • Preheat your oven to 350° Fahrenheit and prepare 6 ramekin dishes by coating them with softened butter, and set aside.
    • Chop your figs and dates, and toss them in a bowl with the raisins and brandy. Cover and allow to soak for at least an hour, stirring occasionally.
    • In a large bowl with a hand mixer, cream together your butter and sugar for about 3-4 minutes.
    • Add in the eggs, molasses, and lemon zest, and mix until combined.
    • In a separate bowl whisk together your flour, bread crumbs, baking powder, and all the spices.
    • Whisk your flour and fruit mixtures into the butter mixture a little at a time. Start by whisking in some of the flour mixture, then add in some fruit and brandy mixture. Whisk until it’s combined and alternate adding both mixtures until everything is well combined.
    • Fill each ramekin ¾ of the way full. Don't fill them completely full because the pudding will rise.
    • Cut 6 parchment rounds to fit over each ramekin, and place the round on the batter inside the ramekins. Then cover each with foil to seal the tops.
    • Place the ramekins on a baking sheet and bake at 350° Fahrenheit for 30-40 minutes. Check them after 30 minutes by poking each with a toothpick, the toothpick should come out clean and the puddings should be a dark brown.
    • Remove from the oven and let cool at room temperature. Keep the puddings covered well while they cool so they don’t dry out.

    Brandy Butter

    • In a bowl with a hand mixer, whip together the butter, sugar, brandy, and vanilla.
    • Mix until everything is combined and smooth, for about 5 minutes.
    • Once the puddings have cooled, top them with brandy butter and enjoy! You can either enjoy them in the ramekins or take them out of the ramekins and plate them.*

    Notes

    * Prepare the brandy butter when you are ready to serve the figgy pudding. If I make my pudding a few days in advance, I make the brandy butter the day I serve it.

    Nutrition

    Serving: 1g | Calories: 888kcal | Carbohydrates: 132g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 109mg | Potassium: 605mg | Fiber: 5g | Sugar: 105g | Vitamin A: 1116IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 3mg
  • Gingerbread Cheesecake

    Gingerbread Cheesecake

    Creamy Gingerbread Cheesecake with a graham cracker crust is the perfect holiday dessert! Full of gingerbread spices and rich molasses flavor, it is sure to be your new favorite Christmas dessert!

    I love cheesecakes, and I might have actually outdone myself here! This recipe is SO good and following the tips I’ll share here you’ll perfect it. If you are a cheesecake lover like me, then you have to try this Absolutely Perfect No-Bake Cheesecake, it’s so easy you’ll find yourself craving it often. If you want to try some more adventurous flavors, this Tiramisu Cheesecake is always a hit, and this Churro Cheesecake is to die for!

    A slice of gingerbread cheesecake with a slice taken out of it with a cheesecake behind it.

    Gingerbread Cheesecake

    Gingerbread is a holiday favorite at my house. Cheesecake we eat all year ’round. There are so many fun flavors of cheesecakes I have to have them for every season! At first I was nervous about making cheesecakes. They can be a little intimidating because there is a lot you have to get right for it to turn out perfectly. So I started with a simple key lime no-bake cheesecake. It was delicious! And it made me want to make it the traditional way. Let me tell you, it’s so much easier than I thought it would be! It turned out great and I know yours will too.

    This gingerbread cheesecake recipe is great if you are making your first one or your one hundredth! The flavor is off the charts delicious and the gingerbread spice is everything you want in a holiday dessert. You can also make some cute gingerbread cookies to go on top for extra flavor and decor. A gingersnap cookie would also make a great topper, or you could blend it up and make the crust out of it!

    Ingredients

    This gingerbread cheesecake is the most festive cheesecake you can make this holiday season! It is full of warm spices like ginger of course, and has plenty of molasses which gives it the nice brown color. Molasses has such a nice rich flavor, and it really works so well in this cheesecake! You can find the exact measurements below in the recipe card.

    Crust

    • Graham Cracker Crumbs: You can use your food processor to blend the graham crackers into crumbs, or you can even buy them pre-crushed! Growing up I would put them in a plastic bag and crush them with a rolling pin.
    • Granulated Sugar: Your pantry sugar will work great.
    • Ground Nutmeg: Ground nutmeg has a warm nutty flavor. It is in all gingerbread cookies and cakes, and you will want to use it here in this crust!
    • Ground Ginger: Ground ginger is a warm spice that is used in all kinds of holiday desserts, and is what makes this gingerbread cheesecake, well, gingery! It’s obviously a must for this recipe!
    • Butter: I used unsalted, and you want to make sure to leave it out for a few hours before you start baking. Room temperature butter is important for creaming the sugar.
    • Salt: A little salt helps to balance out the sweet flavors in the crust.

    Gingerbread Cheesecake

    • Cream Cheese: Cream cheese is sweet and tangy, and has the perfect consistency for cheesecake. You obviously need to add it in order to make the cheesecake!
    • Sour Cream: Sour cream adds a nice tangy flavor that is perfect for balancing out all of the sweet flavors in the cheesecake.
    • Granulated Sugar: Your pantry sugar will work great.
    • Eggs: I always use large grade A eggs in my recipes.
    • Molasses: Molasses is like thick honey that is really dark in color and is used as a sweetener in gingerbread. You really need to use it to get the true gingerbread flavor and color.
    • Ground Ginger:Ground ginger is a warm spice that is used in all kinds of holiday desserts, and is what makes this gingerbread cheesecake, well, gingery! It’s obviously a must for this recipe!
    • Cinnamon: Ground cinnamon is warm and earthy, and leaves a little spice in your mouth that is perfect when paired with the sugar and ginger.
    • Nutmeg: Ground nutmeg has a warm nutty flavor and is used in all kinds of holiday desserts, especially gingerbread!
    • Ground Cloves: Cloves are a little fruity and have a warm earthy flavor. You definitely want to add some to this recipe!
    • Vanilla: Vanilla extract is great at adding a little vanilla flavor and helps to bring out all of the other flavors in the cheesecake.

    Gingerbread Cheesecake Recipe

    Making gingerbread cheesecake is pretty simple. I love to make some whipped cream and cookies to go on top to make it look festive. There’s no reason the cheesecake can’t look as beautiful as a cake! I have full confidence that using all of my tips and tricks, you will make the most delicious and creamy cheesecake you’ve ever eaten!

    How to Make Graham Cracker Crust

    1. Prep: Preheat oven to 325° Fahrenheit. Prepare your springform pan by spraying with cooking spray, placing a parchment round on the bottom then spraying the top of the parchment with cooking spray.
    2. Mix: Mix graham cracker crumbs, sugar, melted butter, and seasonings together. This should resemble damp sand.
    3. Press: Pour your crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes.
    5. Cool: Allow to cool completely before adding gingerbread cheesecake filling.

    Make Cheesecake Filling

    1. Beat Cream Cheese: Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
    2. Mix: Add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    3. Beat: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
    4. Add Molasses: Add molasses, seasonings, and vanilla, and beat until just combined. At this point, your batter should be smooth and fairly runny.
    5. Prep: Prep the pan for baking.
    6. Wrap Foil: Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    7. Put in Roasting Pan: Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    8. Add Batter: Add your gingerbread cheesecake batter to the springform pan.

    How to Bake Cheesecake

    1. Add Water: Using very hot water, add water to the baking sheet until there is about 1 ½ inches of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
    2. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    3. Turn Off Oven and Cool: Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    4. Remove From Pan: Once the oven and the gingerbread cheesecake is cooled, remove from the oven and carefully remove the foil lining the pan.
    5. Chill: Chill in the fridge for at least 6 hours.
    6. Run Knife Along Edge: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.
    7. Garnish: Top with desired toppings and enjoy!
    Process photos showing the graham cracker crust in the pan, the batter being made and then poured on top of the crust.

    Quick Tips Title

    Cheesecake seems intimidating for some because you have to pay attention to a few different things. You definitely don’t want a cracked, lumpy, and dull cheesecake. Here are some helpful tips to get a perfect and creamy cheesecake every time!

    • Room Temperature Ingredients: Using room temperature ingredients will help you achieve a silky smooth cheesecake batter. I usually get the cream cheese, sour cream and eggs out of the fridge a couple of hours before I’m ready to start baking to ensure they have enough time to soften. 
    • Scrape the Bowl: Scrape down the bowl several times between each step. Doing this will prevent the thicker batter from sticking to the sides and bottom of the bowl, only to end up making your batter lumpy. 
    • Aluminum Foil: Heavy-duty 18-inch aluminum foil is one of the secrets to making cheesecake that not only bakes evenly in a water bath but prevents ANY water from getting in and making the crust soggy. I’ve tried with 2-3 layers of foil, but have found that this can still sometimes leak. Best to go with 4 layers of foil, making sure it is a big enough piece to go ALL the way up each side of the pan.
    • Cooling: Letting the cheesecake cool in the oven as the oven cools will prevent it from cracking. You don’t want to poke it or stick a thermometer in it either! That will greatly increase the risk of the cheesecake cracking as it cools down. 

    Storing Leftovers

    Cheesecake makes great leftovers! It’s just as creamy and delicious the next day, so it’s a good one to make ahead. Follow these tips to get the most out of this recipe.

    In the Fridge: The cheesecake by itself is best stored covered with plastic wrap or in an airtight container in the fridge for up to 5 days. 

    In the Freezer: You can freeze this cheesecake for up to 6 months, just cover it in plastic wrap or an airtight container. Let it sit out on the counter for a few hours before eating.

    A gingerbread cheesecake on a stand with a scoop being taken out of it.

    Cheesecake Recipes

    Cheesecake is my favorite dessert! After trying this gingerbread cheesecake, I know that you are going to want to make more flavors. Cheesecake is so creamy, full of flavor, and easy to save for later. It’s also easy to make once you get the confidence to go with your gut. You have to try some of my favorite cheesecake flavors!

    Print

    Gingerbread Cheesecake

    Creamy Gingerbread Cheesecake with a graham cracker crust is the perfect holiday dessert! Full of gingerbread spices and rich molasses flavor, it is sure to be your new favorite Christmas dessert!
    Course Dessert
    Cuisine American
    Keyword Cheesecake Recipe, gingerbread, gingerbread cheesecake
    Prep Time 45 minutes
    Cook Time 3 hours
    Total Time 3 hours 45 minutes
    Servings 12 People
    Calories 506kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 1 ½ cup graham cracker crumbs about 12 crackers
    • ¼ cup sugar
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ cup unsalted butter melted
    • ¼ teaspoon salt

    Cheesecake

    • 2 pounds cream cheese room temperature (32 ounces)
    • 4 ounces sour cream
    • 1 cup sugar
    • 5 eggs
    • ⅓ cup molasses
    • 1 tablespoon ground ginger
    • 2 teaspoons cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon ground cloves
    • 2 tablespoons vanilla

    Instructions

    Crust

    • Preheat oven to 325° fahrenheit. Prepare your springform pan by spraying with cooking spray, placing a parchment round on the bottom then spraying the top of the parchment with cooking spray.
    • Mix graham cracker crumbs, sugar, melted butter, and seasonings together. This should resemble damp sand.
    • Pour your crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes.
    • Allow to cool completely.

    Cheesecake

    • Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
    • Add sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    • Add eggs and beat on low speed until combined, about 30 seconds to 1 minute. Scrape the bowl again.
    • Add molasses, seasonings, and vanilla, beat until just combined. At this point your batter should be smooth and fairly runny.
    • Prep the pan for baking.
    • Using 18 inch heavy duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    • Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Add your cheesecake batter to the springform pan.

    Baking your cheesecake

    • Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
    • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    • Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
    • Chill in the fridge for at least 6 hours.
    • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.
    • Top with desired toppings and enjoy!

    Nutrition

    Calories: 506kcal | Carbohydrates: 42g | Protein: 8g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 389mg | Potassium: 308mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1293IU | Vitamin C: 0.1mg | Calcium: 128mg | Iron: 1mg
  • Steak and Eggs

    Steak and Eggs

    Steak and eggs is a hearty and delicious breakfast packed with protein and flavor! Tender and juicy pan-seared steak is seasoned to perfection and served alongside eggs sunny side up.

    There is a steak for every occasion, even breakfast, lunch, and dinner. There are so many fantastic steak recipes on the site. Be sure also to try this steak and potatoes, these incredible steak bites, or this perfect flank steak!

    Top view of steak and eggs on a gray plate with a side of roasted potatoes. Garnished with chopped parsley.

    What Are Steak and Eggs?

    Steak with eggs may not sound right, but I’m telling you, the combination is INCREDIBLE! You can always count on a good steak recipe from me. You can thank my steak-loving son for that. We have some form of steak just about every single week! I love cooking steak and eggs because it is so easy to make, and it is such a satisfying meal before our day starts!

    Serving steak and eggs with roasted potatoes is our favorite way, but you can serve it with any side dish you would like. Sometimes I have several options for my family to choose from. These hashbrowns are delicious, parmesan potatoes are my favorite, or simply serve it with toast made from my homemade bread.

    Ingredients Needed For Steak and Eggs

    Get ready to have a new favorite breakfast! Although, you can enjoy this meal any time of day. It’s simple to make, and it requires minimal ingredients. It doesn’t get much better than that! You’re going to love everything about this recipe. See the recipe card at the bottom of the post for exact measurements.

    • Olive Oil and Butter: The steak is cooked in oil and butter to give it flavor and a perfect outside edge. The combination is delicious!
    • New York Strip Steak: I like my steak lean, but you can use any steak you would like.
    • Eggs: Large eggs are best. Cook them to your preference.
    • Steak Seasoning: My steak seasoning is the BEST! It will give your steak so much flavor.
    • Roasted Potatoes: These are my easy air fryer roasted potatoes, but you can serve your steak and eggs with any side dish you would like.

    Steak and Eggs Recipe

    This recipe is so easy and cooks up quickly! Especially for those busy mornings. My boys always request steak and egg on their birthdays! The aroma of steak first thing in the morning gets them out of bed in no time!

    1. Season the Steak: Season the steak generously on both sides.
    2. Heat the Olive Oil and Butter: Heat a large cast iron skillet to high heat. Add the olive oil and butter and let it heat up for a minute before adding the steak.
    3. Add the Steak: Place the seasoned steak in the skillet.
    4. Cook the Steak: Cook the steak on each side for 4 minutes. Reduce heat to medium-high heat. Cook the steaks to the desired doneness. Mine took about 8 minutes flipping 3 times to get a medium. Once the steak is done, move it aside in the skillet to make room for the eggs.
    5. Cook the Eggs: Keeping the heat at medium heat, crack the eggs slowly into the skillet. Cover the skillet with a lid and cook until the whites are completely set, but the yolks are still runny. This will take about 2 to 2 ½ minutes. Watch it closely, and don’t remove the lid until after 2 minutes. Remember, no flipping if you want your eggs sunny side up. Season the eggs with salt and pepper.
    6. Enjoy: Slice up your steak and serve with your eggs and your choice of side.
    First photo of seasoned steak. Second photo of steak frying. Third photo of an egg being cracked into the pan. Fourth photo of a lid placed on top of the skillet to cook the eggs.

    Cooking Temperatures for Steak

    It’s important that you know how to cook a steak so that you get it cooked just how you and your guests like. Here is a temperature guide that you can follow. 

    • Rare: Temperature: 115°F; Remove when it reaches 110°F
    • Medium-Rare: Temperature: 125°F; Remove when it reaches 120°F
    • Medium: Temperature: 135°F; Remove when it reaches 130°F
    • Medium-Well: Temperature: 140°F; Remove when it reaches 135°F
    • Well Done: Temperature: 150°F; Remove when it reaches 145°F

    Top view of steak and eggs in a black skillet and garnished with fresh parsley.

    What Is the Best Pan For Cooking Steak?

    A cast-iron pan is highly recommended for cooking steak. It cooks the steak evenly and gives it a nice golden sear. I used a cast iron pan for the steak and eggs, and it turns out amazing! Use a well-oiled and seasoned pan. Use a pan big enough to fit both the steak and the eggs.

    Storing Leftover Steak and Eggs

    Sunny-side-up eggs don’t store very well. It is hard to reheat them without changing the texture of the egg. In the microwave, the egg white gets rubbery and the yolk gets firm. So in my opinion, rewarm the steak and make the eggs fresh! But if you do have leftovers, here is how to store them.

    • In the Refrigerator: You can store your leftover steak and eggs in the refrigerator in an airtight container for up to two days.
    • To Reheat: Reheat the steak and eggs in the microwave until warmed through.

    Close view of steak and eggs in a black skillet and garnished with fresh parsley.

    More Delicious Steak Recipes to Try

    If you loved this steak recipe then I have a few more that you definitely need to try! Like I said before, we cook a lot of steak at my house so we have LOTS of great recipes that anyone can cook at home! Don’t overpay for steak at a restaurant any more when you can cook steak as well as any chef!

    Print

    Steak and Eggs

    Steak and eggs is a hearty and delicious breakfast packed with protein and flavor! Tender and juicy pan-seared steak is seasoned to perfection and served alongside eggs sunny side up.
    Course Breakfast
    Keyword steak and eggs
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 2
    Calories 461kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Season the steak generously on both sides.
    • Heat a large cast iron skillet to high heat. Add the olive oil and butter and let it heat up for a minute before adding the steak.
    • Place the seasoned steak in the skillet.
    • Cook on each side for 4 minutes or until the outside is browned. Reduce heat to medium-high heat. Cook the steaks to the desired doneness. Mine took about 8 minutes flipping 3 times to get a medium. Once the steak is done, move it aside on the skillet to make room for the eggs.
    • Keeping the heat at medium heat, crack the eggs slowly into the skillet. Cover with a tight lid and cook until the whites are completely set, but the yolks are still runny. This will take about 2 to 2 ½ minutes. Watch it closely, and don’t remove the lid until after 2 minutes. Remember, no flipping if you want your eggs sunny side up. Season the eggs with salt and pepper.
    • Slice up your steak and serve with your eggs and your choice of side.

    Nutrition

    Calories: 461kcal | Carbohydrates: 2g | Protein: 33g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 363mg | Sodium: 211mg | Potassium: 423mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 650IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 4mg
  • Christmas Crack (Saltine Cracker Toffee)

    Christmas Crack (Saltine Cracker Toffee)

    This is the Best Christmas Crack Recipe! It’s a saltine cracker layered with toffee and creamy chocolate, then topped with crunchy pecans for the ultimate sweet and salty treat. This recipe is so easy, delicious, and addicting!

    Our family goes crazy for it every Christmas. If you love toffee as much as we do, try this easy Homemade Toffee, this Graham cracker-based Christmas crack toffe, or this Disneyland copycat churro toffee!

    Christmas crack toffee on top of a wire rack with ornaments in the background.

    Best Christmas Crack (Saltine Cracker Toffee)

    I’m not kidding when I say this is the BEST Christmas crack toffee recipe out there! It’s so easy to make, and it’s a great recipe to make with your kids. You use a crunchy saltine cracker as the base of the toffee, which gives it a nice salty crunch that is seriously addicting. You only need a few simple ingredients to make this perfect for Christmas treat!

    I love making Christmas candy to share with friends and neighbors. I like that I can hand out a few plates of Grinch cookies and some divinity candy, and I know everyone will love it. Everyone in my family knows I just want fudge for Christmas! This Christmas crack makes the perfect addition to any treat plate or cookie box that you plan on sharing with loved ones this Christmas season.

    Ingredients

    You only need a few ingredients to make this addictive Christmas crack toffee! Next time you are at the grocery store, pick up your favorite salty crackers. You will have the perfect base for this toffee. You can find the exact measurements below in the recipe card.

    • Saltine Crackers: The salty cracker adds a delicious crunchy base. It also helps to keep the toffee together and adds great flavor!
    • Butter: This melts with the brown sugar to make the candy toffee topping.
    • Brown Sugar: You melt the sweet brown sugar with butter to make the toffee topping for this toffe. Brown sugar has molasses in it which gives it a deeper and richer flavor.
    • Semi-Sweet Chocolate: This is for topping your toffee mixture. You can use your favorite brand of chocolate chips. The better quality you use, the better your toffee will taste!
    • Pecans: I like to chop them and sprinkle them over the top for an extra crunch! You could even toast them or candy them first to give them more flavor, or you could leave them off! Whatever you are going to like most is how you should make it.
    Process photos showing saltine crackers laid out on a pan, then toffee being made in a pot and spread out on top of the crackers, then the chocolate chips melted and spread out.

    Christmas Crack Recipe

    Christmas crack is so simple to make, and is so easy to eat! I can’t get away without making at least two batches every year, because everyone always wants more. The best part is, you don’t have to be skilled at candy making to get this recipe right every time! It’s a simple recipe that the whole family will be able to make together.

    1. Prep: Preheat oven to 400 degrees. Line a 10 x15 inch baking sheet with aluminum foil and spray with cooking spray.
    2. Add Crackers:  Place your saltine crackers in even rows and set aside.
    3. Make Toffee: In a saucepan over medium high heat melt the butter and brown sugar and whisk and let it boil for a few minutes.
    4. Bake and Add Chocolate Chips: Pour over the saltines and spread out and bake in the oven for 5 minutes. Remove from the oven and sprinkle with chocolate chips and let it sit.
    5. Smooth Chocolate and Add Pecans: Spread the chocolate over the Saltines and sprinkle with chopped pecans and let it harden. Cut into pieces and serve.
    A finished pan of toffee with pecans sprinkled on top.

    Variations of Christmas Crack Flavors

    This recipe is so delicious as is, or you can switch up the flavors! You can make so many different kinds of toffee, here are a few that I’ve tried and loved!

    • Add Other Toppings: I’ve added pretzels on top along with the pecans, and I’ve just added pretzels instead of the nuts. It was delicious! The additional salt on top was so yummy. You could also try M&M’s, toffee bits, your favorite candy bar crushed up, sprinkles, or candy canes!
    • Use Different Crackers: I’ve used Graham crackers and Ritz crackers when I was in a rush and it was the only thing I had in my house. I think my kids liked the Graham crackers than the Saltine cracker version!
    • Chocolate: You could use white chocolate, dark chocolate, or any flavor you like! I have even tried mint chocolate and cherry flavored chocolate, and it was all delicious.
    • Try Different Nuts: Walnuts, peanuts, and almonds have all been a huge hit on top of this toffee. I mentioned earlier that you can also candy or toast the nuts to bring out different flavors!

    Christmas crack broken up and sitting on top of a wire rack.

    Tips for Making Christmas Crack

    There isn’t much to this recipe, but after making it for a few years I’ve picked up some helpful tips that will help your Christmas crack turn out perfectly every time!

    • Use Aluminum Foil: Before you start, wrap your baking sheet in aluminum foil. This will make the cleanup so much easier!
    • Making the Toffee: You will probably want your candy thermometer handy for this one. The toffee needs to reach 270-290 degrees Fahrenheit before you pour over the crackers. It should darken in color and thicken up!
    • Let Toffee Rest: Your toffee will be really really hot once you pull it out of the oven. Let it rest for about one minute before you sprinkle the chocolate chips on top. Be careful not to wait too long, or the chocolate chips won’t melt!
    • Melting Chocolate Chips: If your chocolate chips don’t melt once you put them on the caramel, you can pop the pan back in the oven for a few minutes to help them soften up. Don’t let them get too hot, or they will seize and burn instead of melt!
    • Spread the Chocolate: Softly and slowly spread the chocolate mixture around. If you push down too hard or move too fast, the crackers can slide around and it will make a mess!

    Christmas crack stacked on top of each other with other pieces of Christmas crack around it.

    Storing Leftovers

    Christmas crack is a great treat to make ahead of time because it is really easy to store and tastes great for days when stored correctly. You will be so glad you gave this Christmas candy a try, it is one of our all-time favorites!

    On the Counter: Place in an airtight container or ziplock bag for 4 to 5 days at room temperature. Just make sure your house isn’t too warm, or the chocolate will start to melt again.

    In the Refrigerator: You can also store your Christmas crack in an airtight container in the refrigerator. It will stay fresh for about 2 weeks.

    In the Freezer: You can freeze Christmas crack! And trust me, it’s so nice to be able to pull this out of the freezer when you need a quick treat. Store it in an airtight container for up to 1 month. Make sure to layer a piece of parchment in between layers so they don’t end up frozen together in a big clump.

    Other Christmas Treats

    Giving a neighbor a plate of cookies or treats is one of my favorite ways to ramp up the holiday cheer. It feels so good to get to know the people in your neighborhood a little better, and to share something homemade. Here are a few Christmas recipes that your friends and neighbors will love!

    Print

    Best Christmas Crack Recipe

    This is the Best Christmas Crack Recipe! It's a saltine cracker layered with toffee and creamy chocolate, then topped with crunchy pecans for the ultimate sweet and salty treat. This recipe is so easy, delicious, and addicting!
    Course Dessert
    Cuisine American
    Keyword chocolate chip cookies, christmas crack, christmas crack recipe, christmas toffee recipe, christmas treats, how to make christmas crack, toffee
    Prep Time 15 minutes
    Cook Time 5 minutes
    Total Time 20 minutes
    Servings 16 people
    Calories 335kcal
    Author Alyssa Rivers

    Ingredients

    • 35-40 saltine crackers
    • 1 cup butter
    • 1 cup brown sugar
    • 2 cups semi-sweet chocolate chips
    • 1/2 cup chopped pecans

    Instructions

    • Preheat oven to 400 degrees. Line a 10×15 inch baking sheet with aluminum foil and spray with cooking spray.
    • Place your saltine crackers in even rows and set aside.
    • In a saucepan over medium high heat melt the butter and brown sugar and whisk and let it boil for a few minutes.
    • Pour. over the. saltines and spread out and bake in the oven for 5 minutes. Remove from the oven and sprinkle with chocolate chips and let it sit.
    • Spread the chocolate over the Saltines and sprinkle with chopped pecans and let it harden. Cut into pieces and serve

    Notes

    Updated on Dec 18, 2022

    Updated on November 20, 2019

    Original Posted on November 10, 2012

    Nutrition

    Calories: 335kcal | Carbohydrates: 31g | Protein: 2g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 32mg | Sodium: 174mg | Potassium: 174mg | Fiber: 2g | Sugar: 22g | Vitamin A: 366IU | Calcium: 33mg | Iron: 2mg