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  • Peppermint Meltaways

    Peppermint Meltaways

    These peppermint meltaways literally melt in your mouth with each and every bite. The combination of butter, powdered sugar, and cornstarch creates a fluffy and delicious cookie that everyone will LOVE!

    Christmas time is the best time for delicious holiday treats, and these peppermint meltaways are always a hit! I love bringing these cookies to Christmas parties or to cookie exchanges.  My other favorite cookies to bring to cookie exchanges are cream cheese snickerdoodles, Italian Christmas cookies, or these easy no-bake cookies. I promise all of them will be a hit because they’re all so tasty.

    Peppermint beltways on a scalloped gray plate. Peppermint candies and ornaments surround the plate.

    What Are Peppermint Meltaways

    The name says it all! These cookies melt in your mouth. Peppermint meltaways start with classic cookie ingredients of butter and flour, but the powdered sugar is what gives this cookie a fluffy texture. This delicate little cookie tastes like soft tender shortbread. Top them with the peppermint cream cheese frosting and it’s a match made in heaven!

    Kids and adults LOVE these cute and delicious cookies and it’s always the first treat to be gone at the dessert table. Make these today for your family, neighbors, or even yourself. Everyone will immediately ask for the recipe! Try more crowd-pleasing festive desserts like my cornflake wreaths, Christmas star bread, or these peppermint lollipops.

    These easy peppermint meltaways are deliciously sweet and easy to make!  You will be very familiar with the ingredients and have most of them on hand. The frosting takes these cookies to the next level! Cream cheese frosting with peppermint flavor added to it is what this cookie needs. You won’t be able to stop with one because every bite is like Christmas in your mouth! I’m so excited for you to taste them.

    Peppermint Meltaways

    • Unsalted Butter: Softened butter is best when mixing dough.
    • Powdered Sugar: This adds a light and fluffy sweetness!
    • Peppermint Extract: Find this in the baking aisle by the spices.
    • All-purpose Flour: A very common flour for baked goods.
    • Cornstarch: Adds a light and fluffy texture to the cookies.
    • Candy Canes: Crushed candy canes for sprinkling on top because it’s so cute.

    Peppermint Cream Cheese Frosting

    • Cream Cheese: One block of cream cheese for this recipe is all you need.
    • Salted Butter: Salted butter is great for baking.
    • Powdered Sugar: Powdered sugar is a must for frosting and adds sweetness.
    • Peppermint Extract: More extract flavor is delicious in the cream cheese frosting. You will LOVE it!

    Recipe For Peppermint Meltaways

    Grab your kiddos and make these fun peppermint meltaways for the holidays or any time of year! This recipe is easy to follow and comes together quickly. The cream cheese peppermint frosting completes the cookies perfectly. Sprinkle with some crushed candy canes and there you have it. Follow my easy instructions below in the recipe card. They will be your new favorite cookie recipe! I can’t wait for you to make them.

    Peppermint Meltaways

    1. Combine the Flour and Cornstarch: In a small mixing bowl combine the flour and cornstarch then set aside.
    2. Cream the Butter and Powdered Sugar: In another bowl, cream together the butter and powdered sugar. 
    3. Add the Peppermint Extract: Mix in the extract because it adds great flavor. 
    4. Add the Dry Ingredients to the Butter Mixture: Slowly add the flour and cornstarch mixture to the butter and powdered sugar mixture. 
    5. Chill: Cover the dough then pop it in the refrigerator for 1 hour.
    6. Preheat the Oven: After the dough has chilled, then preheat the oven to 350 degrees Fahrenheit. 
    7. Shape the Dough: Roll the dough into 1 to 1 ½ inch-sized balls then place them 2 inches apart on a parchment-lined baking sheet.
    8. Bake: Bake for 10-12 minutes in the oven until the edges start to lightly turn brown. Remove from the oven then let them cool completely.

    Peppermint Cream Cheese Frosting

    1. Beat the Cream Cheese and Butter: Mix the cream cheese and butter using a hand mixer. Beat the mixture until creamy.
    2. Add the Extract: Add the extract and mix to combine.
    3. Add the Powdered Sugar:  Slowly add the sifted powdered sugar then mix until creamy and combined.
    4. Frost the Cooled Cookies: Once the cookies have cooled, then frost the cookies using a fun frosting tip. Garnish with crushed candy canes because it adds cuteness on top.
    First photo of dry ingredients in a bowl. Second photo of butter and dry ingredients in a bowl. Third photo of the peppermint meltaway dough formed into balls on a baking sheet. Fourth photo of powdered sugar being mixed into the frosting. Fifth photo of the the pink frosting in a bowl. Sixth photo of crushed peppermint candy sprinkled on top of a cookie.

    Variations and Addins

    Peppermint meltaways are just one variation of these popular cookies. There are many different variations that are delicious. Make them for a baby shower or bridal shower. It’s easy to change the flavors and frosting to fit your theme. Here are some of my favorite substitutions to make for these yummy cookies. You will love all of the possibilities!

    • Change the Extract Flavors: The easiest way to change the flavor is to change the extract! Experiment with your favorite flavors because you really can’t go wrong. Vanilla, almond, and orange extract flavors are my favorite, but you choose yours.
    • Add Zest: The zest of citrus is a great way to pack in flavor! I love adding zest in the spring and summertime. Lemon, lime, and orange zest are all delicious. Zest adds so much flavor!
    • Frosting: Any flavor of frosting would be delicious on these meltaway cookies. Buttercream or chocolate would be my first pick. It’s fun to change the color of the frosting. Use food coloring to match the theme of your party!
    • Add Nuts: Add chopped nuts to the dough or on top of the frosting. Pistachios and pecans would be yummy! I definitely want to add those to my cookies next time. In fact, pistachio-flavored frosting with chopped pistachios…I can’t wait!

    Close up view of peppermint meltaways with frosting and sprinkled peppermint candy on top.

    Storing Leftover Cookies

    These peppermint meltaways are so fun and delicious. You’ll want to enjoy them all throughout the holiday season! If you have some leftovers, then here’s how to keep them tasting fresh and tasty for the rest of the week! You’re going to love having them around to take to parties because they are sure to be a hit. They also freeze and thaw perfectly for making in advance.

    • At Room Temperature: Place cooled meltaways in an airtight container then store them at room temperature for up to 1 week. 
    • In the Freezer: Once the cookies are baked and cooled, they will store perfectly in the freezer. Use a piece of parchment paper between layers. This prevents the frosting from sticking to other cookies.

    Close up view of peppermint meltaways with frosting and sprinkled peppermint candy on top. A bite is taken out of one of the cookies

    More Peppermint Desserts to Try

    Peppermint flavored desserts is the best way to celebrate the holidays! I love how versatile this flavor is and the many different desserts you can make. From shakes, to brownies, to cheesecakes…you can’t go wrong! Here are some yummy desserts you have to try! I am excited for you to make these.

    Print

    Peppermint Meltaways

    These peppermint meltaways literally melt in your mouth with each and every bite. The combination of butter, powdered sugar, and cornstarch creates a fluffy and delicious cookie that everyone will LOVE!
    Course Dessert
    Cuisine American
    Keyword meltaway recipes, peppermint meltaways
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 16 Meltaways
    Calories 297kcal
    Author Alyssa Rivers

    Ingredients

    Peppermint Meltaways

    • 1 cup unsalted butter, softened
    • 1/2 cup powdered sugar
    • 1 teaspoon peppermint extract
    • 1 1/4 cup all-purpose flour
    • 1/2 cup cornstarch
    • candy canes for garnish, crushed

    Peppermint Cream Cheese Frosting:

    • 1 package cream cheese 8 oz.
    • 1/2 cup salted butter, softened
    • 1 cup powdered sugar, sifted
    • 1 teaspoon peppermint extract

    Instructions

    • In a small mixing bowl combine flour and cornstarch then set aside.
    • In another small mixing bowl cream together the butter and powdered sugar. Add peppermint extract. Slowly add the flour and cornstarch mixture to the butter and powdered sugar mixture. Combine well and refrigerate for an hour.
    • After the dough has chilled preheat the oven to 350 degrees Fahrenheit. Roll the dough into 1 to 1-1/2-inch-sized balls and place them 2 inches apart on a parchment-lined baking sheet.
    • Bake for 10-12 minutes in the oven until the edges start to lightly turn brown. Remove from the oven and let cool completely.

    Frosting

    • To make the peppermint cream cheese frosting, cream together cream cheese and butter.
    • Add peppermint extract and slowly add the sifted powdered sugar.
    • Frost the cookies with the frosting and garnish with crushed peppermint candy canes.

    Video

    Notes

    Originally posted on December 08, 2013

    Updated December 11, 2022



    Nutrition

    Calories: 297kcal | Carbohydrates: 23g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 98mg | Potassium: 33mg | Fiber: 1g | Sugar: 12g | Vitamin A: 722IU | Calcium: 20mg | Iron: 1mg
  • Pancit

    Pancit

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    Pancit is a traditional Filipino stir-fry made with tender chicken, carrots, cabbage, and thin pancit noodles. The delicate rice noodles and savory sauce have made this meal a favorite for generations.

    This easy pancit recipe comes together quickly and is the perfect weeknight meal for your family. My kids absolutely love these noodles, and any time I make stir fry they request pancit noodles. I have you covered if you need more pasta recipes your kids will love. Try my 20-minute beef lo mein, this chicken noodle soup, or my popular olive garden pasta.

    Top view of pancit noodles into two black bowls. Green onion and a tan kitchen towel are next to the bowls.

    What is Pancit?

    Pancit is a popular noodle dish in Filipino cuisine packed with veggies, meat, and salty savory flavors. This one-pot meal is fast, easy, and packed with lots of flavors. Every Filipino family has their own special recipe and variation of how they make their pancit noodles. This dish is so versatile, and it can be made to your liking. There are so many different versions of pancit recipes and some versions also contain pork or shrimp. You choose any combination of veggies you would like as well.

    Noodles were first introduced to the Philippines by Chinese immigrants centuries ago. There are different types of pancit noodles. I used bihon noodles in my pancit recipe which are thin rice noodles. Another common noodle used in the Phillippines for this recipe is canton pancit noodles which are egg noodles. The influence of Chinese cuisine is known throughout the world. Here are a few of my favorite Chinese recipes you have to try. This fried rice and these classic egg rolls pair perfectly with my sweet and sour pork. Make these recipes for your next Sunday dinner!

    Ingredients Needed for Pancit Noodles

    Because this is a Filipino recipe the noodles are specific and unique. I found my bihon noodles at an Asian market, but feel free to use any package of rice vermicelli, or angel hair noodles. The rest of the ingredients are easy to find and you may already have them on hand. Check out the recipe card at the bottom of the post for exact measurements.

    • Pancit Bihon Noodles: You will love these delicate and light-textured noodles.
    • Canola Oil: Oil helps cook the chicken and veggies in the wok.
    • Boneless Skinless Chicken Breasts: I prefer chicken, but feel free to use pork or shrimp.
    • Onion: Adds great flavor.
    • Garlic: Fresh garlic always.
    • Soy Sauce: Adds moisture and salty flavors.
    • Water: Adds moisture to the sauce.
    • Chicken Boullion: I prefer bullion because it has much more flavor than chicken broth. Use powdered or paste bullion. I like to whisk it in the water before adding.
    • Cabbage: Fresh green cabbage is traditional and adds texture to this pancit recipe.
    • Carrots: I like to use pre-shredded carrots because it’s so convenient.
    • Green Onions: Adds great flavor and I love the added pop of color.
    • Kosher Salt and Cracked Black Pepper: Season with salt and pepper to taste.

    Pancit Recipe

    This pancit recipe is super easy to make! It takes 25 minutes from start to finish which makes this a perfect meal for those busy nights. Add in the protein of your choice then pick the veggies your family loves. It’s a great meal packed with vegetables and protein. This recipe will become a part of your weekly dinner rotation because it is just so good!

    1. Soak the Noodles: Soak the noodles according to the package instructions.
    2. Cook the Chicken, Onion, and Garlic: Heat the oil in a wok or large saute pan on medium-high heat. Add the chicken, yellow onion, and garlic then cook for 5 minutes. Cook until the chicken is browned and the onions are translucent. 
    3. Whisk the Water and Chicken Boullion: In a small bowl, add the water and chicken bullion then whisk together.
    4. Add Boullion Mixture and Soy Sauce: Pour the water mixture into the wok along with the soy sauce then stir to combine. 
    5. Add the Veggies: Add the cabbage, carrots, and green onions. Cook for 3-5 minutes until the vegetables have softened. 
    6. Stir in the Noodles: Add the drained noodles to the wok then toss to combine. Season to taste with salt and pepper. 
    7. Enjoy: Serve warm and enjoy!
    First photo is the chicken, garlic, and onion cooking in the wok. Second photo is the bullion mixture being poured into the wok. Third photo is the veggies added to the work. Fourth photo is the pancit noodles softening in a bowl of water. Fifth photo are the pancit noodles being added to the wok. Sixth photo is pancit noodles mixed together in the wok.

    How to Customize Your Noodles

    Pancit noodles are commonly served at Filipino birthday celebrations to represent good luck in the years to come. Filipino families love getting together to celebrate big life events. This recipe is easy to make a big batch! Make this dish for your next party because everyone will love it!

    • Protein: Chicken, pork, or shrimp are always a great choices to add.
    • Vegetables: Add in all your favorite raw vegetables that you love. Slice the vegetables evenly so they cook quickly. Carrots and snow peas are great vegetables to add.
    • Gluten Free: If you are gluten intolerant then use gluten-free soy sauce. Tamari also works as a substitute.
    • Spicy: You can never go wrong with a little spice. Heat just enhances and turns up a recipe to the next level. Red pepper flakes or siracha sauce are tasty for adding a little extra spice.

    Panict in a large black wok with a wooden serving spoon in the wok.

    How to Store Leftover Noodles

    We all know that leftovers are the best! And this homemade pancit recipe is no exception. It is delicious for lunch the next day, so you definitely want to save what is left. Just add a splash of soy sauce to give it a little moisture before you reheat the pancit then enjoy! You are going to love leftovers.

    • In the Fridge: Once your noodles have cooled then store them in your fridge in an airtight container. They will last for 2-3 days.
    • To Reheat: When you are ready to eat them then you can reheat the pancit on the stovetop or in the microwave.

    Close up view of pancit noodles lifting out of a black bowl with a fork.

    Try More Recipes From Around the World

    I love the traditions and culture of the Philippines. Serving traditional food from other countries is important because I love sharing food from around the world with my kids. Try more of my favorite dishes from other countries. You’re going to love them!

    • Soak the noodles according to the package instructions.

    • Heat the oil in a wok or large saute pan on medium high heat. Add the chicken, yellow onion, and garlic and cook 5 minutes or until the chicken is browned and the onions are translucent.

    • In a small bowl, whisk together the water and chicken bouillon.

    • Pour the water mixture into the wok along with the soy sauce then stir to combine.

    • Add the cabbage, carrots and green onions. Cook 3-5 minutes or until vegetables have softened.

    • Add the drained noodles to the chicken and vegetable mixture. Toss to combine. Season to taste with additional salt and pepper.

    • Serve warm and enjoy!

    Serves: 6

    Serving1cupCalories148kcal (7%)Carbohydrates4g (1%)Protein17g (34%)Fat7g (11%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.01gCholesterol48mg (16%)Sodium438mg (18%)Potassium397mg (11%)Fiber1g (4%)Sugar2g (2%)Vitamin A1869IU (37%)Vitamin C12mg (15%)Calcium27mg (3%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner

  • Chocolate Charcuterie Board

    Chocolate Charcuterie Board

    This chocolate charcuterie board is a chocolate lover’s dream! Enjoy a chocolatey assortment of cookies, truffles, chocolate-covered pretzels, and fruit, along with decadent sauces for dipping!

    Calling all chocolate lovers because this charcuterie board is for you! This dessert board is perfect for any gathering or celebration and your guests will LOVE the rich and endless options for them to indulge. If you need more ideas for delicious chocolate desserts to take to a party then I have some good ones! This cake is a must, these brownies are amazing, and this fudge is always a crowd favorite.

    Top view of chocolate charcuterie board. Berries and chocolate pieces are scattered next to the board.

    The BEST Chocolate Board

    This chocolate charcuterie board is absolutely perfect for any party or get-together this season. It’s large enough to feed a crowd and you can put enough things on it that there is something for everyone. My favorite part of this board is that the possibilities are endless. Feel free to add anything to the board that is made with chocolate or that pairs well with chocolate. This board is so fun to make!

    I love making a charcuterie board for any occasion or holiday! It only takes a few minutes to put together and when you’re done it looks like a million bucks! If you are looking for more ideas to arrange a charcuterie board, then check out this fun Christmas dessert board, this classic board, or this themed one!

    Start With Sauces On a Chocolate Charcuterie Board

    Dipping is the best part of any charcuterie board! Start by filling the board with delicious dips to add even more decadence to the board. Your guests will love dipping their fruit and drizzling more chocolate over their selections. Get creative with your sauces. I like to include a white chocolate sauce as well as a dark chocolate sauce. This dessert board is so versatile and your guests will appreciate the options!

    It’s Time For More Chocolate

    After all, this is a chocolate charcuterie board, so it’s obvious who the star of the show is. Chocolate candy in all shapes and sizes is a must! Choose any variation of candy you and your guests will like. You really can’t go wrong here. When you walk down the candy aisle the ideas will start flowing. You’ll want all the yummy treats for your board. Display all of your favorite chocolate candy and sweets in one place! Here are a few I chose to use.

    • V Chocolates Little Mints
    • Bark Thins
    • Homemade Chocolate Bark 
    • Carmilia Milk Chocolate Oval Shape
    • Assorted Truffles of choice

    What Fruits Do I Use for a Chocolate Charcuterie Board?

    The fruit may be my favorite part of this charcuterie board! I love adding color, texture, and taste so that I can bring in a little something for everyone! It also adds some fruity options for guests that don’t love chocolate. I chose berries for this board because it complements chocolate perfectly. But any kind of fruit can be added to your board. Fruit and chocolate are a match made in heaven!

    • Raspberries
    • Pomegranate Seeds
    • Strawberries
    Close up photo of the chocolate charcuterie board. Cookies, chocolate almonds, and fruit are scattered on the board.

    Add Some Delicious Cookies

    Cookies add delicious texture and variety to your charcuterie board. There are so many fun cookie flavors that are covered or drizzled in chocolate. I chose caramel, hazelnut, and dark chocolate sea salt cookies, but you can choose any variety of cookies you want. Choose cookie flavors for every palate because your guests will love all of the variety! Here are the cookies I included on my board.

    • Belgian Boys Chocolate Caramel Cookie Tarts
    • Pirouline Chocolate Hazelnut Wafers
    • Milano Dark Chocolate Sea Salt

    Chocolate Covered Nuts and Pretzels

    Fill in all the spaces on the charcuterie board with smaller ingredients like pretzels and almonds. I love using any kind of chocolate-covered nuts for this board. Chocolate-covered dried fruit like raisins and blueberries would also be delicious. Have fun scattering all these goodies around the board because everyone is going to want a taste of everything! Anything that goes with chocolate works for this board.

    • Chocolate Covered Pretzels dark and white
    • Chocolate Covered Almonds
    • V Chocolates Little Caramel Pretzels

    How to Make a Chocolate Charcuterie Board

    Now it’s time to arrange and assemble your board! Have fun with it because everyone is going to love this board. Follow my step-by-step instructions below. I walk you through every detail to make this charcuterie board a success! Once you make this beautiful board, it will be hard not to pick at it before your guests arrive because it will be so tempting! I can’t wait for you to make this board.

    1. Arrange the Sauces: On a large wooden board add the bowls of sauces. Arrange them evenly throughout the board.
    2. Add the Fruit: Add the pomegranate seeds to a small bowl. Place the bowl on the board then fill in the spaces with raspberries and strawberries.
    3. Add Cookies, Chocolates, Almonds, and Pretzels: Add the cookies, almonds, pretzels, and truffles to the board. Evenly space the ingredients on the board for variety then enjoy!

    Charcuterie Board Tips

    This chocolate charcuterie board is the best dessert all year-round. I love making this board for the holidays because I always have a party to go to. When I show up with this charcuterie board I am the most popular person in the room! Here are a few ideas on how to make this board your own! 

    • Use a Variety of Chocolate: Make sure you use different types of chocolate. Not everyone likes dark, so make sure you have milk and white options. Choose high-quality chocolate for chocolate connoisseurs.
    • Add Different Fruit: If you have bowls of dipping sauce, add all kinds of fruit! Any fruit dipped in chocolate is delicious. Add sliced bananas or apples for dipping.
    • Make it Kid-Friendly: For a charcuterie board that your kids will love, so add some kid-friendly treats. Chocolate-drizzled Rice Krispy treats would be a favorite for the kiddos!

    Top view of chocolate board with candy, pretzels, fruit, and a bowl of nutella.

    Storing the Leftovers

    I like to keep the packaging from the ingredients so it makes restoring them easy and convenient. It’s easy to place leftovers back in the original packaging or simply store the ingredients in zip-lock bags and then keep them in a dry cool place. It makes snacking the next day easy when you have a sweet tooth! Be sure to store leftover fruit in the refrigerator in a sealed container.

    Close up photo of the chocolate charcuterie board. Cookies, chocolate almonds, and fruit are scattered on the board.

    No Wood Board? No Problem!

    You don’t have to have an expensive wood charcuterie board to achieve this chocolate charcuterie board. The display of sweets will speak for itself, so it doesn’t matter what is under it all. Be creative and use whatever you have on hand! Here is a list of ideas for you to create the best board.

    • Baking Sheet: Rectangle shapes work too! Just grab a cookie baking sheet then start arranging your chocolate.
    • Pizza Pan: The round shape does the job! A pizza pan is perfect.
    • Large Platter: You most likely have a large platter in your cupboard. A large platter for serving your turkey perhaps?
    • Large Cutting Board: A large cutting board works too! With any luck, it’s already wood.
    • Butcher Paper: Slap some brown butcher paper on your kitchen counter. Then make it look beautiful with your dessert board.

    A close up photo of a cookie being dipped into a bowl of nutella. Chocolate, candy, and raspberries surround the bowl.

    More Decadent Chocolate Desserts

    I have more recipes for all of you that love rich desserts! Chocolate can be used to make just about anything taste better so you must try out these other recipes as well. Try one or if you are feeling really ambitious, then try them all!

    Print

    The Ultimate Chocolate Charcuterie Board

    This chocolate charcuterie board is a chocolate lover's dream! Enjoy a chocolatey assortment of cookies, truffles, chocolate-covered pretzels, and fruit, along with decadent sauces for dipping!
    Course Dessert
    Keyword chocolate charcuterie board
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 12
    Calories 26kcal
    Author Alyssa Rivers

    Ingredients

    Sauces:

    Chocolates:

    • V Chocolates Little Mints
    • Bark Thins
    • Homemade Chocolate Bark Reynolds Link
    • Carmilia Milk Chocolate Oval Shape
    • Assorted Truffles of choice

    Cookies:

    • Belgian Boys Chocolate Caramel Cookie Tarts
    • Pirouline Chocolate Hazelnut Wafers
    • Milano Dark Chocolate Sea Salt

    Fruit:

    • Raspberries
    • Pomegranate Seeds
    • Strawberries

    Chocolate Covered Nuts and Pretzels:

    • V Chocolates Little Caramel Pretzels
    • Chocolate Covered Pretzels dark and white
    • Chocolate Covered Almonds

    Instructions

    • On a large wooden board add the bowls of sauces. Arrange them evenly throughout the board.
    • Add the cookies, chocolate-covered almonds, pretzels, and truffles to the board. Evenly space the ingredients for variety.
    • Add the pomegranate seeds to a small bowl. Place the bowl on the board and fill in the spaces with raspberries and strawberries.

    Nutrition

    Serving: 1cup | Calories: 26kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 46mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.3mg
  • Sunny Side Up Eggs

    Sunny Side Up Eggs

    A Sunny Side Up Egg is a perfect way to add protein to a meal, and is a must-have skill in the kitchen! The key is timing and temperature, and following my simple tips you’ll whip up the most flavorful and perfectly runny pan-fried egg.

    I really love eggs. They taste great in so many different things! Whenever I’m craving an egg dish, egg salad is always my go-to recipe. I also can’t resist a deviled egg, and of course, scrambled eggs for breakfast!

    A plate of sunny side up eggs with a fork cutting through it with strawberries and potatoes next to it.

    Eggs Sunny Side Up

    A sunny side up egg is the perfect addition to your breakfast or dinner. It is an egg cooked in a frying pan until it has a perfectly runny yolk and is similar to an over-easy egg. The egg white is still soft and creamy, and not at all crispy or rubbery. It is the perfect egg if you ask me! Sprinkle some salt and pepper on the top and it’s so flavorful. The trick to making a sunny-side-up egg is heating up the oil in the pan before adding the egg, and not keeping the pan too hot. It’s so simple, but an overlooked skill in the kitchen.

    If you are wondering what to eat a sunny side-up egg with besides toast, there is a world of possibilities. Have you ever tried chilaquiles? It is a warm salsa dish that you will fall in love with! A sunny side-up egg is perfect with a side of parmesan garlic roasted potatoes, or paired with a homemade breakfast sausage. It doesn’t just have to go with breakfast either, it’s great with a juicy air fryer steak for dinner or on a sandwich or burger.

    What You Will Need

    It’s pretty simple, just grab your favorite pan, some oil, and an egg! This recipe is easily changed to make as many eggs as you need, just make sure to not put too many eggs in the pan at a time. They will run together, and it will also make the eggs cook unevenly. So stick to 3 eggs at most in the pan at a time. You can find exact measurements below in the recipe card.

    • Olive oil or Butter: Adding fat to the pan before you put the eggs in will help the eggs not stick, and add flavor.
    • Eggs: I always use large grade A eggs in my recipes.
    • Kosher Salt and Ground Black Pepper: Use quality salt and freshly ground black pepper for the best tasting egg.
    Process photos showing oil heating up in a pan, then eggs added, them cooked and being covered.

    How to Cook Sunny Side Up Eggs

    As I said earlier, you may think there is nothing to it, but it takes a few simple steps that you have to pay attention to. First, you have to make sure the pan isn’t too hot. If your egg sizzles when it hits the pan, the pan is too hot! You have to have a little patience, but it will pay off. You will have the perfect sunny side up egg! The other thing to remember is you don’t flip the egg. Covering the egg will keep enough heat around the egg to cook the top.

    1. Heat: Heat the oil in a medium non-stick pan over low heat for about 3 minutes.
    2. Add Eggs: Crack the first egg and slowly add it to the skillet. You should NOT hear a sizzle when it hits the pan. That means your skillet is too hot, so be sure to turn it down. Repeat with the other egg, adding it to the other side of the skillet.
    3. Cover and Cook: 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, do not flip the egg to the second side!
    4. Season and Enjoy: Carefully slide the eggs out of the skillet with a spatula and onto a plate. Season with salt and pepper and serve with a side of toast.
    A close up of sunny side up eggs cooked in a frying pan.

    Tips for Cooking A Sunny Side Up Egg

    Here are a few tips I’ve picked up from friends and family when we talk about eggs. Everyone has a different way of cooking them to get them the way they like them. There is more than one way to cook a sunny side up egg!

    • Using Butter: Some people swear by butter! It does add great flavor and helps the egg to release from the pan. You don’t want the butter to brown in the pan, that will be a sign the pan is too hot.
    • Cooking the Egg White: Some people don’t like the film of the egg white to be too raw. If you add a little bit of water before you cover the pan, it will help to steam the top of the egg and make it less “slimy”.
    • Basting the Egg: You can add a lot of flavor and help the egg cook by basting it while it’s cooking. You can add a little extra oil, lard, or butter in the pan, and as it is cooking, spoon the fat on top of the egg. It gives a firm surface on the top of the egg yolk, but the inside stays runny.

    A plate of food with eggs, potatoes, and strawberries with a fork.

    Storing Leftovers

    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, just make them fresh! But if you do have leftovers, here is how to store them.

    • In the Refrigerator: You can store your leftover sunny side up eggs in the refrigerator in an airtight container for up to two days.

    Make It A Meal!

    Eggs are great for breakfast, lunch, or dinner if you ask me! They can be made in so many different ways and go great with so many flavors. Not to mention they are cheap and fast to cook. They add extra protein to a meal and all of my kids love them. Here is what I would serve with my sunny side up eggs!

    Print

    How to Make Sunny Side Up Eggs

    A Sunny Side Up Egg is a perfect way to add protein to a meal, and is a must-have skill in the kitchen! The key is timing and temperature, and following my simple tips you'll whip up the most flavorful and perfectly runny pan-fried egg.
    Course Breakfast
    Cuisine American
    Keyword sunny side up egg
    Cook Time 5 minutes
    Total Time 5 minutes
    Servings 1
    Calories 197kcal
    Author Alyssa Rivers

    Ingredients

    • 2 teaspoons olive oil, or butter
    • 2 large eggs
    • Kosher salt and freshly ground black pepper, to taste

    Instructions

    • Heat the oil in a medium nonstick skillet over low heat for about 3 minutes.
    • Crack the first egg and slowly add it to the skillet. You should NOT hear a sizzle when it hits the pan. That means your skillet is too hot, so be sure to turn it down. Repeat with the other egg, adding it to the other side of 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, do not flip the egg!
    • Carefully slide the eggs out of the skillet and onto a plate. Season with salt and pepper and serve with a side of toast.

    Nutrition

    Calories: 197kcal | Carbohydrates: 1g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 125mg | Potassium: 122mg | Sugar: 0.3g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg
  • Insanely Delicious Prime Rib Recipe

    Insanely Delicious Prime Rib Recipe

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    Garlic butter herb prime rib is melt in your mouth tender, cooked to medium-rare perfection, and marbled with fat. The seared garlic butter herb crust is incredible!

    Impress your family with this beautiful cut of meat! When making this prime rib add Green Beans, Mashed Potatoes, and Rolls for a complete meal.

    A slice of prime rib served with sauce, mashed potatoes and gravy, and broccolini.

    The Best Prime Rib

    The holidays wouldn’t be complete without a prime rib roast. Well, I am here to bring you the best prime rib recipe with a few tips and tricks for cooking the perfect tender and juicy meat every single time. You are going to bring your A-game to Christmas dinner with a flavorful and bold beef rib roast that is actually really simple to make! Cook up some grilled asparagus or some Brussels sprouts. They will go so well with this!

    With these easy-to-follow steps, you will have a perfect Christmas dinner that will be loved by all. Prime rib is top-of-the-line meat that tastes just as AMAZING as it looks. The marbled cut and beautiful bone structure are just what you need to have this slice of heaven on your plate. Cooking this beef does not have to take long. It is best to have a crispy outside and a tender, juicy inside. With this garlic butter herb prime rib recipe you will have the PERFECT decadent holiday dinner!

    Herb Garlic Butter Prime Rib Ingredients

    I always buy my roast with the bone. The butcher at our local grocery store cuts the bone but leaves it partially attached and ties it onto the roast. This makes it easier to carve the meat and the bone creates a rack for the meat to cook on. See the recipe card at the bottom of the post for exact measurements.

    • Prime Rib: I like to get a cut that is bone-in and tied.
    • Butter: Make sure that the butter is softened so that it will blend well with the herbs and seasonings.
    • Garlic Cloves: If you don’t have any fresh garlic cloves on hand then you can use minced garlic! ½ teaspoon equals about 1 clove.
    • Thyme, Oregano and Fresh Rosemary: I like to use freshly chopped herbs to make the flavor taste top notch!
    • Salt and Pepper: Use these to taste!

    How to Cook Prime Rib

    Preparing steakhouse-worthy prime rib isn’t as tricky as it seems. Enjoy this decadent recipe this holiday season with friends and family!

    1. Prepare the Meat: Remove the meat from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 450 degrees.
    2. Mix Together Garlic Butter Herb Sauce : In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Then, rub all of the butter on the outside of your prime rib and place in a roasting pan or large skillet with the fat side up.
    3. Cook Prime Rib: Cook for 15 minutes and reduce the temperature to 325 degrees. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees.
    4. Let the Meat Rest: Remove from oven and let it rest with foil for at least 20 minutes. The temperature will rise to 130 degrees for a medium rare prime rib.
    4 pictures showing how to prepare raw meat.

    What Cut Of Meat Is Best?

    A prime rib roast (or a standing roast) is cut from the back of the upper rib section of the steer. It usually is a total of 7 ribs. To make this slow-roasted prime rib then you will need a 3 bone rib roast. This is cut from either the chuck or the loin end of the rib sections. Here are some tips on how to choose the best meat!

    • Bone IN: You will want a bone in prime rib. On average a 2 to 6 pound prime rib has 2 to 3 bones.
    • Tied: When ordering from a butcher, ask to keep the strings on it if possible. This will ensure cooking it evenly and keeps its form while cooking.
    • Deckle: If possible, ask to have the largest deckle. The deckle is tender and the most flavorful piece of meat.

    A cooked prime rib garnished with herbs.

    Cooking Information Per Pound

    The bones create a natural roasting rack for the meat. Cook the prime rib at a higher temperature of 450 degrees for 15 minutes. Then reduce the temperature to 325 degrees and continue to cook until the thermometer reads 110 degrees. About 15 minutes of cooking time per pound.

    Prime rib cut open to reveal a medium rare center.

    Cooking Tips

    Melt-in-your-mouth garlic herb prime rib is just what you need to celebrate the holidays this year! These quick and simple tips will help cook it to perfection!

    • Use a Thermometer: Using a meat thermometer to check the internal temperature of the meat is the best way to ensure a perfect prime rib every time.
    • Take it Out of the Fridge: Take your prime rib out of the refrigerator for about 30 minutes to let it rest before cooking. This will ensure an even cook time.
    • Keep the Bone In: You can remove the bones before cooking, but it is unnecessary. The bone in adds to the flavor and helps keep the prime rib tender and juicy.
    • Let it Rest! Remove your prime rib from the oven when it is about 5 degrees lower than the temperature you want. Cover your meat and let it rest. It will slowly cook as it is resting.

    Rib meat cut into slices.

    Cooking Temperatures

    Prime rib can be a little intimidating to make because you are trying to achieve the perfect medium-rare temperature. The closed oven method is where you roast the meat at 500 degrees for 5 minutes per pound. Then, you leave the oven closed for 2 hours and it slowly cooks. If using this method then I highly recommend putting a thermometer inside of the meat so that you can check on it without opening the oven while it cooks.

    • Rare: 120 to 130 degrees Fahrenheit
    • Medium-Rare: 130 to 135 degrees Fahrenheit
    • Medium: 135 to 140 degrees Fahrenheit
    • Medium-Well: 145 to 155 degrees Fahrenheit
    • Well-Done: 155 degrees Fahrenheit

    Top-down view of sliced prime rib in a skillet.

    Storing Prime Rib

    Having leftover meat is just another way to enjoy it a little longer! You still have all the tender, juicy flavors infused into the prime rib. Enjoy another slice of heaven a second time around with these storing ideas.

    • How Long Does Prime Rib Last in the Refrigerator? It can be stored in an airtight container in the refrigerator for 5 to 7 days.
    • Can You freeze Prime Rib? Yes! Let it rest until completely cooled. Once it’s cooled then place in an ziplock freezer bag, letting all the air out. Lay flat in the freezer for 1 month. When ready to warm it up to eat it then place in the refrigerator overnight until thawed.
    • Reheating: If it’s been frozen, let it thaw completely. Place in the oven for 12 to 15 minutes or until it has reached the desired internal temperature. Enjoy!

    A Reader’s Review

    This was absolutely amazing! The flavor was phenomenal. I like my meat well done and it was still super tender.

    Patricia

    More Beef Recipes to Enjoy

    This prime rib recipe is one of my very favorites! If you loved it as much as I do, then I have a few more that you should try! They are all so different but super delicious! Try one or try them all…. you can’t go wrong with any of them! Your family will thank you later!

    • Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 450 degrees.

    • In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the outside of your prime rib and place in a roasting pan or large skillet with the fat side up.

    • Cook for 15 minutes and reduce the temperature to 325 degrees. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees.

    • Remove from oven and let it rest with foil for at least 20 minutes. The temperature will rise to 130 degrees for a medium rare prime rib.

    Updated on December 9, 2022
    Originally Posted on November 17, 2017

    Serves: 8

    Calories548kcal (27%)Carbohydrates2g (1%)Protein16g (32%)Fat53g (82%)Saturated Fat27g (135%)Cholesterol130mg (43%)Sodium1126mg (47%)Potassium278mg (8%)Fiber1g (4%)Sugar1g (1%)Vitamin A769IU (15%)Vitamin C2mg (2%)Calcium36mg (4%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Main Course

    Cuisine American

    Keyword prime rib, prime rib recipe

  • Chocolate Peppermint Fudge

    Chocolate Peppermint Fudge

    Chocolate Peppermint Fudge is soft, creamy, and topped with drizzled white chocolate and crushed peppermint pieces. This fudge is so easy to make and has pieces of peppermint throughout for a refreshing crunch. This is the perfect treat to share for the holidays!

    I am a huge fan of Christmas candies. I grew up eating different kinds of Christmas candy every year because my Grandma loved making and sharing them. It doesn’t feel like Christmas to me until I’ve made some homemade toffee, sweet and sticky soft caramels, and of course, some fudge!

    Chocolate peppermint fudge stacked on top of each other with red Christmas ornaments in the background.

    Chocolate Peppermint Fudge

    Fudge is one of my favorite things in the whole world. It is soft, creamy, and just melts in your mouth. I usually make chocolate fudge, and the chocolate flavor is just out of this world amazing. This chocolate peppermint fudge is a great twist on the original! It is soft and creamy like fudge should be, and then it has nice little bites of crunchy peppermint candies throughout. It is also drizzled with white chocolate on top to make the perfect balance of flavors!

    I am a fudge fanatic, which is why I have so many awesome fudge recipes on my website (like this must-try chocolate caramel fudge or this super easy Reese’s fudge). I can’t get enough of my vanilla fudge, or my crowd-pleasing peanut butter fudge. Every year I have to make about 4 different flavors! It is so fun to make and this chocolate peppermint fudge doesn’t require a candy thermometer or anything special! It’s all made over a double boiler so it’s easier than traditional fudge and you will love the results!

    Ingredients

    Just a few simple ingredients come together to make one of the most decadent desserts out there. Most of these things you will have conveniently in your pantry. You can use candy canes instead of peppermint candies if you wanted to. You can find the exact measurements below in the recipe card

    • Sweetened Condensed Milk: Sweetened condensed milk has been cooked down to remove the water, and then sugar is added to make it sweet. It’s so tasty, and helps to make the fudge very soft and creamy.
    • Semisweet Chocolate Chips: You can use darker chocolate chips if you like a richer flavor. Semisweet chocolate chips are easy to work with and will make great fudge.
    • Peppermint Extract: Just a little peppermint extract in the fudge will give it a nice peppermint flavor that you would expect in a peppermint fudge! You could use peppermint oil if you wanted to. If you are, I would just add a little less because peppermint oil is stronger in flavor than extract.
    • Vanilla Extract: Vanilla extract adds a little flavor and helps all of the other flavors shine in this fudge.
    • Crushed Peppermint Candies: You will be putting these in the fudge and on top. You can crush them up however big or small you would like.
    • White Chocolate Chips: White chocolate chips are for melting and drizzling on top. They add a little different flavor that blends the peppermint and chocolate perfectly. This is an optional garnish. You don’t have to use it if you don’t want to.
    Process photos showing the ingredients being melted and combined in a double boiler, and then poured out into a pan and topped with white chocolate and peppermint pieces.

    Chocolate Peppermint Fudge Recipe

    This fudge recipe is one of the easiest you will find! It is all done over a double boiler, so you don’t have to find your candy thermometer. It is as simple as melting the ingredients together and pouring it into the pan. Then top with your super cute and full of holiday cheer garnishes. Now you have a holly jolly treat to share with friends and family that everyone will love!

    Make the Fudge

    1. Prep: Prepare an 8×8” square baking pan by spraying it with cooking spray and lining it with parchment paper, allowing any excess paper to just hang over the edges.
    2. Boil: Bring a large of water to boil on the stove, then reduce the heat to medium-low, bringing water to a simmer.
    3. Make Double Boiler: In a heat-safe glass bowl, one that fits over your pot, combine your sweetened condensed milk and chocolate chips. We will be using a double broiler method to melt the chocolate by placing the bowl over the pot of simmering water so the bowl is partially submerged in the water but not touching the bottom of the pan.
    4. Melt: Stirring continuously, melt the chocolate and mix the chocolate and sweetened condensed milk together completely. The mixture should be thick and completely smooth.
    5. Remove From Heat: Remove the glass bowl from the pot and away from the heat. Be careful! The bowl will be extremely hot!
    6. Add Flavor: At this point, you will add your peppermint, vanilla, and ¼ cup of your crushed candy cane mixing to incorporate thoroughly. Pour your fudge into the prepared 8×8 pan.

    Prepare and Add Garnish

    1. Melt: In a microwave-safe dish, melt your white chocolate chips in 10-second increments, stirring the chips in between each heating. Don’t hear for more than 10 seconds at a time or you will burn your chocolate
    2. Drizzle: Once the white chocolate is melted thoroughly, drizzle it over the top of your fudge. Put your melted chocolate into a Ziploc bag and cut a very small hole in the corner, pipe it back and forth in lines across your fudge. I went one direction, then diagonal in another direction, to add some detail on the top.
    3. Sprinkle: Finally, sprinkle the top of your fudge with your remaining crushed candy canes and refrigerate for at least 2 hours.
    4. Cool and Cut: When your chocolate peppermint fudge has completely set up, remove it from the pan and cut it into your desired sizes, I did about 2” square pieces.
    Chocolate peppermint fudge on parchment with a Christmas ornament and some greenery.

    Tips for Making Chocolat Peppermint Fudge

    This fudge recipe is so easy! You can also make it your own. Follow my tips and get ideas from my experience with this recipe. You will love the way your chocolate peppermint fudge turns out.

    • Optional Garnish: The white chocolate detail looks really pretty on top, but you can leave it out if you’d like.
    • Take Out the Crunch: I know people who would rather their fudge be smooth and crunch-free, so don’t feel bad if you want to leave the crushed peppermint out of this recipe as well, you can just use the ¼ cup crushed candy cane for garnish or leave it out altogether! You still added the peppermint oil or extract, so your fudge will still have a minty flavor.
    • Peppermint Candies: I used peppermint candies, but you can use candy canes instead if you already have some in your house.

    Peppermint fudge stacked on top of each other, one with a bite taken out of it.

    Storing Leftover Fudge

    Fudge is such a great Christmas treat because you can make it well ahead of time. It stays delicious and fresh for a long time, and is so easy to share with friends and family. Here are my tips for storing your chocolate peppermint fudge.

    • At Room Temperature: You can keep the fudge at room temperature for up to 3 weeks in an airtight container. Unless your house is very warm, you want to avoid putting your fudge in the fridge as that can make it very dry and crumbly.
    • In the Freezer: Fudge is a really rich dessert, and this recipe makes enough for 16 people. If you want to save some for later, it is easy to put it in an airtight container or wrapped in plastic wrap. Put it in the freezer and enjoy for up to 3 months!

    Other Christmas Candy to Try

    I love making Christmas candy! It is a great activity to do with family and friends, and some people just want something they can EAT for Christmas. It will make everyone happy, and won’t clutter up the house. In my opinion, it’s the perfect gift! So here are some of my favorite recipes and treats to share with friends for the holidays.

    Print

    Chocolate Peppermint Fudge

    Chocolate Peppermint Fudge is soft, creamy, and topped with drizzled white chocolate and crushed peppermint pieces. This fudge is so easy to make and has pieces of peppermint throughout for a refreshing crunch. This is the perfect treat to share for the holidays!
    Course Dessert
    Cuisine American
    Keyword chocolate peppermint fudge, Christmas candy, fudge
    Prep Time 30 minutes
    cooling time 2 hours
    Total Time 2 hours 30 minutes
    Servings 16 people
    Calories 258kcal
    Author Alyssa Rivers

    Ingredients

    • 1 can sweetened condensed milk 14 ounce can
    • 2 ⅔ cups semisweet chocolate chips
    • 2 teaspoons peppermint extract
    • ½ teaspoon vanilla extract
    • ½ cup crushed peppermint candies divided
    • 1 cup white chocolate chips

    Instructions

    • Prepare an 8×8” square baking pan by spraying it with cooking spray and lining it with parchment paper, allowing any excess paper to just hang over the edges.
    • Bring a large of water to boil on the stove, then reduce the heat to medium low, bringing water to a simmer.
    • In a heat safe glass bowl, one that fits over your pot, combine your sweetened condensed milk and chocolate chips.
    • We will be using a double broiler method to melt the chocolate by placing the bowl over the pot of simmering water so the bowl is partially submerged in the water but not touching the bottom of the pan.
    • Stirring continuously, melt the chocolate and mix the chocolate and sweetened condensed milk together completely. The mixture should be thick and completely smooth.
    • Remove the glass bowl from the pot and away from the heat. Be careful! The bowl will be extremely hot!
    • At this point you will add your peppermint, vanilla, and ¼ cup of your crushed candy cane mixing to incorporate thoroughly. Pour your fudge into the prepared 8×8 pan.
    • In a microwave safe dish, melt your white chocolate chips in 10 second increments, stirring the chips in between each heating. Don’t hear for more than 10 seconds at a time or you will burn your chocolate
    • Once the white chocolate is melted thoroughly, drizzle it over the top of your fudge. Put your melted chocolate into a ziploc bag and cut a very small hole in the corner, pipe it back and forth in lines across your fudge. I went one direction, then diagonal in another direction, to add some detail on the top.
    • Finally sprinkle the top of your fudge with your remaining crushed candy canes and refrigerate for at least 2 hours.
    • When your fudge has completely set up, remove it from the pan and cut it into your desired sizes, I did about 2” square pieces.

    Nutrition

    Calories: 258kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 13mg | Potassium: 203mg | Fiber: 2g | Sugar: 21g | Vitamin A: 19IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 2mg
  • Red Velvet Cheesecake

    Red Velvet Cheesecake

    Can’t decide between red velvet cake and cheesecake? Why not both! This dreamy dessert is made with layers of moist red velvet cake and rich cheesecake topped with a luscious cream cheese frosting.

    If you’ve been on the hunt for some show-stopping holiday desserts, I’ve got you covered. This red velvet cheesecake is a great one to make, as well as chantilly berry cake, cranberry Christmas cake, and gingerbread cake!

    Hero image of a slice of red velvet cheesecake being served with a cake spatula.

    Red Velvet Cheesecake Recipe

    When it comes to rich, indulgent desserts, both red velvet cake and cheesecake are at the top of the list. With this recipe, you get the best of both worlds! I’m not going to lie, this is one of the BEST cakes that I’ve had in a while. Red velvet cake is amazing on its own, but when you add a layer of cheesecake in between, it becomes absolutely irresistible.

    And as if it couldn’t get any better, this cake is topped with some homemade cream cheese frosting for extra decadence. You won’t be able to stop after the first bite! (I don’t blame you if you keep the whole cheesecake for yourself!) Bring this red velvet cheesecake to any holiday gathering and it’s sure to be a hit. Just make sure to grab a piece for yourself before it flies off the table!

    Ingredients Needed

    The best part about this red velvet cheesecake recipe is that you don’t need a ton of ingredients to make it. (I used boxed red velvet cake!) So no need for an expensive grocery trip here! You’ll have most of the ingredients to make this cheesecake ready to go in your pantry. Note: all measurements can be found below in the recipe card.

    Red Velvet Cake

    • Red Velvet Cake Mix: Let’s face it- the holidays can get pretty busy. For easier prep, feel free to use boxed cake mix for this recipe! Make sure you have all the necessary ingredients like oil and eggs to make it. If you’re feeling ambitious, you can also make your red velvet from scratch! Find my full recipe here. It’s worth the extra effort, I promise! There’s nothing like a moist, homemade cake.

    Cheesecake

    • Cream Cheese: This acts as the base of your cheesecake.
    • Sour Cream: Sour cream may seem unconventional, but it helps make your cheesecake extra soft and delicious!
    • Granulated Sugar: Adds sweetness to the cheesecake layer.
    • Eggs: Give cheesecake its signature smooth texture.
    • Vanilla: I recommend using pure vanilla extract because it makes such a difference in the overall flavor of your desserts!

    Cream Cheese Frosting

    • Cream Cheese: Make sure your cream cheese is at room temperature so it mixes together with the other ingredients smoothly.
    • Butter: Since we want the frosting to be rich and sweet, use unsalted butter.
    • Vanilla Extract: Adds extra flavor to the frosting.
    • Powdered Sugar: For sweetness and a smooth texture.
    3-photo collage of cake batter and cheesecake being prepared.

    How to Make Red Velvet Cheesecake

    I know this list of instructions is lengthy, but trust me- making this red velvet cheesecake is actually really easy. I’ve broken the steps up into different sections to help simplify the process. Your guests will be so impressed; little do they know it took minimal effort to whip up! This is the perfect holiday dessert. Not only does it look amazing on any dinner table, but it tastes even better! Be sure to save a piece or two for yourself!

    Red Velvet Layer

    1. Prepare Cake: Follow instructions on the box, or use our recipe to make it from scratch! You need to be able to get two 8-inch circles cut out, or whatever size will match your cheesecake.

    Cheesecake Layer

    1. Preheat Oven, Prepare Pan: Preheat your oven to 325℉ and 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. 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.
    2. Add to 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.
    3. 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.
    4. Add Sugar and Sour Cream: Next add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    5. Mix in Eggs: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
    6. Add in Vanilla: Add vanilla and beat until just combined. At this point your batter should be smooth and fairly runny
    7. Transfer to Springform Pan: Add your cheesecake batter to the prepared springform pan.
    8. Prepare Water Bath: 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.
    9. 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.
    10. Cool in the Oven: 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.
    11. Remove From Pan: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
    12. Chill: Chill in the fridge for at least 6 hours.
    2-photo collage of cream cheese frosting being prepared.

    Making the Cream Cheese Frosting

    1. Mix Ingredients: In a large bowl with a hand mixer on high speed, cream together your cream cheese, butter, and vanilla.
    2. Add in Powdered Sugar: Reduce speed to low and add your powdered sugar in, ¼ cup at a time until it has all incorporated.
    4-photo collage of red velvet cheesecake being assembled and frosted.

    Assembling the Cake

    1. Add Frosting: To assemble the red velvet cheesecake, on a cake platter place a spoonful of frosting and spread slightly, this is to help keep your cake in place.
    2. Add Cake Layers: Place our first layer of red velvet down, followed by your cheesecake layer, pressing firmly down. Finally add your last layer of red velvet on top and press down lightly to secure. Don’t smash your cake down, just press to secure it.
    3. Frost: Using an offset spatula, frost the cake, you can decorate it any way you would like!
    4. Chill: This red velvet cheesecake is best served chilled, and must be stored in an airtight container in the fridge.
    A slice of cake (with another in the background) served on gray plates.

    Tips and Tricks

    Here are a few extra ways to make sure your red velvet cheesecake turns out perfectly! This gorgeous (and delicious) cake is the perfect choice for the holidays. Everyone will love it!

    • Use Room Temperature Cream Cheese: Leaving the cream cheese and butter on the counter overnight makes it nice and soft. It also makes it easier to mix into a smooth batter.
    • Scrape the Bowl: Scraping the bowl several times ensures the batter is smooth and all the ingredients are fully incorporated.
    • Let Cake Layers Cool: Be sure to assemble the cake after each cake layer has cooled to room temperature, it will hold up better that way.
    • Use Chocolate Frosting: For all of my chocoholics out there, feel free to swap out the regular cream cheese frosting for chocolate cream cheese frosting instead! It gives this red velvet cheesecake some extra indulgence.

    Top-down view of a slice of red velvet cheesecake.

    How Long Does Red Velvet Cheesecake Last?

    My family always devours this red velvet cheesecake, so leftovers are a rarity. If you’re lucky enough to have some left over, here’s how to keep it tasting fresh and delicious!

    • In the Refrigerator: Store leftover cheesecake either wrapped in plastic wrap or in an airtight cake container. It will stay good for 3-4 days.

    Closeup of cake with a bite taken out of it.

    Looking for More Cheesecake?

    Here are a few of my favorite cheesecake recipes! They’re all filled with rich, creamy flavor. You’re going to love them! If you don’t know what desserts to make for the holidays, these are some great contenders!

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    Red Velvet Cheesecake

    Can’t decide between red velvet cake and cheesecake? Why not both! This dreamy dessert is made with layers of moist red velvet cake and rich cheesecake topped with a luscious cream cheese frosting.
    Course Dessert
    Cuisine American
    Keyword red velvet cheesecake, red velvet cheesecake recipe
    Prep Time 1 hour
    Cook Time 3 hours
    Total Time 4 hours
    Servings 12 people
    Calories 855kcal
    Author Alyssa Rivers

    Ingredients

    Red Velvet Cake

    • 2 boxes red velvet cake mix with all the needed ingredients. (Or make from scratch)

    Cheesecake

    • 1 pound cream cheese 2 {8 ounces packages}
    • ½ cup sour cream
    • ¾ cups granulated sugar
    • 3 eggs
    • 1 tablespoon vanilla

    Cream Cheese Frosting

    • 1 pound cream cheese room temperature
    • 1 cup unsalted butter room temperature
    • 2 teaspoons vanilla extract
    • 1 ½ cups powdered sugar

    Instructions

    Red Velvet Layer

    • Follow instructions on the box, or use our recipe to make it from scratch! You need to be able to get two 8” circles cut out, or whatever size will match your cheesecake

    Cheesecake Layer

    • Preheat your oven to 325℉ and 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. 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 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-1 minute. Scrape the bowl again.
    • Add vanilla and beat until just combined. At this point your batter should be smooth and fairly runny
    • Add your cheesecake batter to the prepared springform pan.
    • 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.

    Cream Cheese Frosting

    • In a large bowl with a hand mixer on high speed, cream together your cream cheese, butter, and vanilla.
    • Reduce speed to low and add your powdered sugar in, ¼ cup at a time until it has all incorporated.
    • Assemble your cake
    • To assemble the cake, on a cake platter place a spoonful of frosting and spread slightly, this is to help keep your cake in place.
    • Place our first layer of red velvet down, followed by your cheesecake layer, pressing firmly down. Finally add your last layer of red velvet on top and press down lightly to secure. Don’t smash your cake down, just press to secure it.
    • Using an offset spatula, frost the cake, you can decorate it anyway you would like!
    • This cake is best served chilled, and must be stored in an airtight container in the fridge.

    Nutrition

    Calories: 855kcal | Carbohydrates: 85g | Protein: 11g | Fat: 56g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 853mg | Potassium: 372mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1609IU | Vitamin C: 0.1mg | Calcium: 202mg | Iron: 4mg
  • Amazing Cowboy Beans

    Amazing Cowboy Beans

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    If you’re looking for a delicious, hearty side dish that the whole family will love, cowboy beans are the answer! A variety of beans are simmered together with applewood smoked bacon, garlic, chopped onions, and ground beef, all in a tangy barbecue sauce!

    Cowboy beans are so flavorful and hearty. They’re perfect for potlucks and barbecues once summer rolls around! A few more similar recipes to try are these tried and true baked beans, bean stew, and my insanely good crockpot chili!

    Hero image of cowboy beans in a blue and white pot. A white serving spoon is scooping some up.

    Cowboy Beans Recipe

    If you haven’t tried cowboy beans before, you’re in for a treat. This hearty side is like an elevated version of baked beans. It’s made with both kidney and cannellini beans for the perfect texture, and then loaded with applewood bacon, diced onion, garlic, ground beef, and pork. Combined with the thick, flavorful sauce, these cowboy beans are a knockout side. Your friends and family will go crazy over them!

    I need to just take a minute to talk about this sauce, though. It is to die for! I used Sweet Baby Ray’s barbecue sauce as a base, but then jazzed it up with mustard, Worcestershire sauce, and apple cider vinegar for the perfect tangy flavor. You’re going to want to lick your bowl clean. Try these cowboy beans out for your next family get-together! I promise they won’t disappoint.

    What Are Cowboy Beans Made Of?

    The combination of all of these ingredients is divine. What really makes cowboy beans stand out is the savory, tangy flavor that it has, plus it’s filled with ground beef and bacon. You can’t go wrong with bacon! See the recipe card below for exact measurements.

    • Bacon: I used thick-cut applewood bacon. It just has the best flavor! It’s perfect for adding to a hearty side dish like cowboy beans.
    • Diced Onion: I used a yellow onion here. Yellow onions are sharp but mild, perfect for adding to savory side dishes.
    • Minced Garlic: Use fresh garlic if you can! It will give your cowboy beans the best flavor.
    • Ground Beef: I used lean ground beef. You can also swap this out for ground pork or even ground turkey if you want a leaner version of this dish.
    • Seasonings: I used a mix of chili powder and salt and pepper to add a little heat and boost the flavor of the beans.
    • Canned Pork and Beans: We usually have a lot of these in the pantry. This cowboy beans recipe is great for using them up!
    • Beans: For the best texture, I use both canned cannellini beans and kidney beans here.
    • Barbecue Sauce: I used Sweet Baby Ray’s. You can also make some from scratch to customize the flavor! Find my full recipe here.
    • Additional Sauces: What really makes these cowboy beans delicious (in my opinion) is the flavorful sauce! It’s the perfect blend of savory and tangy. In addition to barbecue sauce, I added ketchup, yellow mustard, Worcestershire sauce, and apple cider vinegar.

    Let’s Get Cooking!

    I love cowboy beans because it’s such an easy side to make. Once you’ve cooked up your bacon, all you have to do is combine all of your ingredients and throw them in the oven for 45 minutes! Because it’s so hands-off, you can take that time to make some tasty homemade cornbread to complete the meal!

    1. Preheat Oven, Cook Bacon: Preheat oven to 350 degrees. In a large Dutch oven or heavy bottom pot add the bacon and cook until crisp. Remove with a slotted spoon.
    2. Cook Diced Onion: Leave some bacon grease in the bottom and add the onion. Cook until almost tender.
    3. Cook Ground Beef: Add in the garlic and ground beef. Cook and crumble ground beef until no longer pink. Drain excess grease.
    4. Add Remaining Ingredients: Add in cooked bacon, chili powder, salt, pepper, pork and beans, cannellini beans, kidney beans, barbecue sauce, ketchup, yellow mustard, Worcestershire, apple cider vinegar, and stir just until incorporated.
    5. Bake and Serve: Bake in the oven for 45 minutes.

    Can I Make Cowboy Beans in the Slow Cooker?

    Yes! It’s so easy! You’re going to love having these cowboy baked beans to come home to. Simply cook your bacon, ground beef, and diced onion, then add to a crock pot with the other ingredients and cook on high for 3 hours or on low for 5.

    4-photo collage of all ingredients being added to a pot.

    More Mix-Ins

    Cowboy beans are the perfect side dish for any season. They’re warm, hearty and comforting in the winter, but also great for summer cookouts! Here are a few extra flavor additions to customize your beans with.

    • Add in Beans: The more kinds of beans, the merrier! Feel free to add in white beans, black beans, pinto beans, or garbanzo beans. They add such a great texture!
    • Make it Sweeter: Cowboy beans are absolutely delicious with a little sweetness. Feel free to add in brown sugar, honey, or molasses to taste!
    • Add Smoky Flavor: If you want your cowboy beans to have smoky flavor, try adding in a tablespoon of liquid smoke!

    Closeup of cowboy beans being scooped with a large serving spoon.

    Storing Leftover Cowboy Beans

    Cowboy beans are great for leftovers. They make the perfect quick and easy lunch to heat up in the microwave!

    • In the Refrigerator: Store cowboy beans in an airtight container for up to 4 days.
    • In the Freezer: Store in an airtight freezer bag for 3-4 months. Thaw overnight in the fridge before reheating.

    Top-down view of baked beans in a black serving bowl.

    More Delicious Recipes

    Beans are so versatile and make every dish so hearty. Not only do they taste good, but they’re also packed with fiber! If you loved these cowboy beans, I know you’ll love these other recipes just as much! They’re super easy to make and will have the whole family wanting more.

    • Preheat oven to 350 degrees. In a large dutch oven or heavy bottom pot add the bacon and cook until crisp. Remove with a slotted spoon.

    • Leave some bacon grease in the bottom and add the onion. Cook until almost tender.

    • Add in the garlic and ground beef and cook and crumble ground beef until no longer pink. Drain excess grease.

    • Add in cooked bacon, chili powder, salt, pepper, pork and beans, cannellini beans, kidney beans, barbecue sauce, ketchup, brown sugar, yellow mustard, Worcestershire, apple cider vinegar, and stir just until incorporated.

    • Bake in the oven for 45 minutes.

    Serves: 4

    Calories822kcal (41%)Carbohydrates91g (30%)Protein46g (92%)Fat33g (51%)Saturated Fat12g (60%)Polyunsaturated Fat5gMonounsaturated Fat14gTrans Fat0.5gCholesterol124mg (41%)Sodium3179mg (132%)Potassium1616mg (46%)Fiber15g (60%)Sugar32g (36%)Vitamin A939IU (19%)Vitamin C10mg (12%)Calcium193mg (19%)Iron8mg (44%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, lunch, Side Dish

    Cuisine American

    Keyword cowboy baked beans, cowboy beans, cowboy beans recipe

  • Classic Biscotti

    Classic Biscotti

    These Classic Biscotti are crispy and crunchy and melt in your mouth with a little help from some hot cocoa or coffee. Dipped in dark chocolate and sprinkled with sliced almonds, this fun treat is perfect for sharing with friends on a cold day!

    I love making baked goods in the colder months! Warming up the house with my oven and filling the room with sweet smells just makes me happy. I love whipping up a batch of Italian Christmas cookies, or some Cherry Pie bars, or one of my favorites, Apple Danish!

    A close up of classic biscotti dipped in chocolate with almonds on top.

    Classic Almond Biscotti

    A classic biscotti is an Italian biscuit that usually has almond flavoring and almonds in the dough. They are super easy to make and a winter tradition at my house! They are so yummy and have a great crunch to them. If you want to, you can dip them in chocolate. There are so many flavors of biscotti, but this recipe is just for the classic almond version. To this dough, you could add cranberry, pistachios, or orange zest. You are going to love them every way!

    I love dunking mine in a nice warm hot chocolate because the biscuit gets a little softer and just melts in your mouth. They also go perfectly with your morning coffee or latte. Biscottis are a great thing to add to your Christmas dessert charcuterie board, or packaged up with some toffee and caramels to make a cute little gift for friends. They really are so fun to share and eat with others!

    Ingredients

    These classic biscotti are made up of really simple ingredients. What gives them their crunchy texture is the baking process. You bake them once in a loaf, then cut them up and bake them again. That makes them really dry and crunchy, and so good! You can find exact measurements below in the recipe card.

    • All-Purpose Flour: All purpose flour works great for this recipe, and I recommend you use it.
    • Baking Powder: Baking powder helps the biscottis to rise.
    • Salt: You will want to add salt to this recipe to bring out all the nice flavors in the biscuit.
    • Sugar: This is a sweet biscuit, so you should add sugar to the dough. I haven’t experimented with using honey or alternative sweeteners, but I’m sure they could work!
    • Butter: You will want to use unsalted butter, and leave it out at room temperature for a few hours before you begin baking. You will want it soft so that it will blend with the sugars.
    • Eggs: I always use large grade A eggs in my recipes. They don’t have to be room temperature.
    • Vanilla Extract: Vanilla extract adds a little extra vanilla flavor, and helps to boost the other flavors.
    • Almond Extract: Almond extract has a sweet almost cherry like flavor, and it is the traditional flavor in these biscottis. You could experiment with other flavors like anise extract or orange extract!
    • Sliced Almonds: Sliced almonds give the biscuit a nice crunch when you are chewing it. I like to put them in the dough, and then add them to the chocolate at the end.
    Process photos showing the dough being made in a glass bowl, then shaped on a floured counter and put on parchment on a baking sheet.

    Classic Biscotti Recipe

    Biscottis are such a great treat to know how to whip up. They are really simple to make too! You do have to bake them twice, so they will spend about 45 minutes in the oven. Classic biscotti are so yummy, you are going to love how they turn out!

    1. Prep and Whisk: Preheat your oven to 400℉ and prepare a baking sheet by lining it with parchment paper. In a medium bowl whisk together your flour, baking powder, and salt.
    2. Whip: In a large bowl, using a hand mixer, whip together your butter and sugar until it is light and fluffy. Mix in your eggs, vanilla, and almond extract. Whip together.
    3. Add Flour: With the mixer on a low speed add in your flour mixture, about ¼ cup at a time. Mix until just combined. Finally fold in your almonds.
    4. Shape Dough: On a lightly floured surface, shape your dough into a rough square. Cut the dough into 4 evenly sized rectangles and roll each rectangle into 6 inch long logs and place on the prepared baking sheet, evenly spaced so the logs aren’t touching.
    5. Bake: Bake at 400℉ for 20-25 minutes. Logs should be a light golden color. Remove from the oven and allow to cool for only 5 minutes.
    6. Lower Temp: Lower oven temperature to 325℉, cut each log into about 1 inch slices, lay the slices flat on the sheet pan and return to the oven. Bake for an additional 15-20 minutes. The biscotti should feel dry and be very golden.
    7. Cool: Remove from the oven and cool on a cooling rack until they have reached room temperature and enjoy!
    8. Optional Garnish: For a lovely garnish you can dip the biscotti in some chocolate, or drizzle on top!
    Finished classic biscotti sitting on parchment paper.

    Tips for Making Classic Biscotti

    They are a pretty simple treat to make! The trick is making sure they are crunchy enough, without making them too hard. Here are my tips to help you become a biscotti pro!

    • Cooling Between Bakes: It is important that you let the biscotti cool for about 5 minutes. This is what helps them get nice and crispy. After cooling for 5 minutes, they should be cool enough for you to cut them without them falling apart.
    • Cutting The Loaf: You don’t want to crush the biscotti when you are cutting them, so I recommend using a cerrated knife and working slowly. You can cut them long ways for a classic biscotti that you have probably seen at a coffee shop, or cut them short ways like you see I did. They are tasty either way!
    • Cooling Biscotti After Final Bake: Make sure that you let your biscotti cool on a wire rack after your final bake. This keeps the bottom from getting too hard or soft. You want the biscuit to be able to breath on all sides so it stays evenly crunchy.
    • Adding Flavors: You can easily fold in more additions to this simple recipe, try dried fruits, chocolate, or any nut of your choice! You can add up to two cups of additional flavors.

    A hand dipping the biscotti in chocolate.

    Saving Your Leftovers

    Classic biscotti make great leftovers. You don’t have to worry about them too much, and they keep for longer than your average treat!

    • On the Counter: You can store your cooled biscotti for up to two weeks on the counter in an airtight container. If you dipped them in chocolate, you will want to put some parchment paper in between layers so they don’t stick together.
    • In the Freezer: Biscottis are a great thing to store in the freezer! You can keep them in an airtight container or zip-top plastic bag for up to 3 months. Set them out on the counter and let them come to room temperature before eating.

    Other Winter Treats to Try

    There is nothing better than a warm baked good on a cold day. I love the way it just warms up your insides and makes your day a little brighter. They are also fun to share with friends and family. I love so many winter treats, I just couldn’t help sharing a few more with you!

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    Classic Biscotti

    These Classic Biscotti are crispy and crunchy and melt in your mouth with a little help from some hot cocoa or coffee. Dipped in dark chocolate and sprinkled with sliced almonds, this fun treat is perfect for sharing with friends on a cold day!
    Course Dessert
    Cuisine Italian
    Keyword biscotti, classic biscotti
    Prep Time 20 minutes
    Cook Time 45 minutes
    Total Time 1 hour 5 minutes
    Servings 24 pieces
    Calories 129kcal
    Author Alyssa Rivers

    Ingredients

    • 2 ½ cups all purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ¾ cup sugar
    • 6 tablespoons butter room temperature
    • 3 eggs
    • 2 teaspoons vanilla extract
    • ¼ teaspoon almond extract
    • ⅔ cup sliced almonds

    Instructions

    • Preheat your oven to 400℉ and prepare a baking sheet by lining it with parchment paper. In a medium bowl whisk together your flour, baking powder, and salt.
    • In a large bowl, using a hand mixer, whip together your butter and sugar until it is light and fluffy. Mix in your eggs, vanilla, and almond extract. Whip together.
    • With the mixer on a low speed add in your flour mixture, about ¼ cup at a time. Mix until just combined. Finally fold in your almonds.
    • On a lightly floured surface, shape your dough into a rough square. Cut the dough into 4 evenly sized rectangles and roll each rectangle into 6 inch long logs and place on the prepared baking sheet, evenly spaced so the logs aren’t touching.
    • Bake at 400℉ for 20-25 minutes. Logs should be a light golden color. Remove from the oven and allow to cool for only 5 minutes.
    • Lower oven temperature to 325℉, cut each log into about 1 inch slices, lay the slices flat on the sheet pan and return to the oven. Bake for an additional 15-20 minutes. The biscotti should feel dry and be very golden.
    • Remove from the oven and cool on a cooling rack until they have reached room temperature and enjoy!
    • Optional: For a lovely garnish you can dip the biscotti in some chocolate, or drizzle on top!

    Nutrition

    Calories: 129kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 79mg | Potassium: 86mg | Fiber: 1g | Sugar: 7g | Vitamin A: 117IU | Calcium: 31mg | Iron: 1mg
  • Homemade Hot Chocolate Bombs

    Homemade Hot Chocolate Bombs

    Once you try making hot chocolate with hot chocolate bombs, you’ll never go back. Your hot chocolate will turn out creamy, rich, and packed with deep chocolatey flavor every time! These are great for gift-giving or enjoying on a chilly evening with the family.

    I LOVE hot chocolate. It’s one of my favorite things to indulge in for the holidays! Like most desserts, it’s better when you make it from scratch. You’ll have to give my white hot chocolate and cookies and cream hot chocolate a try next. And if you really want to impress at your next get-together, try making a hot chocolate charcuterie board!

    Hot chocolate bombs stacked on a serving dish. One is split in half so the cocoa powder and marshmallow filling can be seen.

    Hot Chocolate Bomb Recipe

    Whoever came up with the idea of hot chocolate bombs, I love you. Although I love my classic hot chocolate recipe, I’m quickly realizing this is one of the best ways to make hot chocolate. What makes this recipe great is the actual chocolate that’s used- not just hot chocolate powder! This is what will give your hot chocolate rich, creamy flavor like you’ve never tried before. I know it sounds like I’m hyping this up quite a bit, but trust me! If you love hot chocolate as much as I do, this is an absolute game-changer and you’re going to be obsessed.

    I know it may look kind of tricky, but making hot chocolate bombs is actually really easy! It’s fun, too! I love to get the family in on the fun and them customize their own bombs. (I have some filling ideas below to get you started!) And if you’re looking for a delicious gift to give to your neighbors for holidays, this is it! I mean, come on. Who can resist a creamy cup of hot cocoa!

    Everything Needed to Make Them

    Let’s start with the mold! I prefer to use a soft, silicone mold so that the chocolate pops out easily without breaking. From there, you only need a few simple ingredients to make these tasty hot cocoa bombs! It’s so easy. You’re going to love it!

    The Recipe Critic Recommendation

    Silicone Mold

    Silikomart MUL3D148 Silicone Sphere Mold with Transparent Top

    A must for making hot chocolate bombs! You can also use sphere-shaped ice molds if they’re big enough.

    CLICK HERE TO SHOP

    • Semi-Sweet Chocolate: I recommend using high-quality chocolate here. It will give your hot cocoa the best flavor and richness! Candy melts work as a substitute.
    • Hot Chocolate Mix: This goes inside the hot chocolate bombs. Use your favorite kind!
    • Mini Marshmallows: A must-add! You can’t go wrong with mini marshmallows.
    • White Chocolate and Sprinkles: (Optional) I used these for decorating the outside of the bombs with. You can also use crushed candy cane for a little extra holiday flair! Note: If you would like a little extra pizazz, you can add sprinkles into the inside of the bombs so they are exposed when the bomb opens in the hot milk!

    What Kind of Chocolate Should I Use?

    I used bars of premium baking chocolate 56% cacao (Ghirardelli is a great choice!), but chocolate chips or baking chips should work just as well. You can also substitute the semisweet chocolate with white chocolate or milk chocolate if you would like. Customizing the flavor of your hot chocolate bombs is half the fun! White hot chocolate, anyone?

    6-photo collage of hot cocoa bombs being prepared.

    How to Make Hot Chocolate Bombs

    I know it might look like a lot, but making these hot chocolate bombs is actually pretty simple! The most important thing is to have a candy thermometer on hand so you temper your chocolate properly.

    Temper Chocolate

    1. Prepare Double Broiler: Set up a double broiler to melt your chocolate; put a large pot of water half way full on the stove over medium high heat. Place a heat proof bowl over the pot that fits on the pot without touching the water.
    2. Temper Chocolate: Chop up your semisweet chocolate and melt it in the double broiler until just melted, stirring occasionally. Remove from heat once nearly all the chocolate has melted and continue to stir it until all the chocolate has melted. Your chocolate should reach about 90℉ do not let it get to 100℉.

    Prepare Hot Cocoa Bombs

    1. Prepare Chocolate Spheres: Once your chocolate has melted, fill the cavities of your silicone sphere molds only a tablespoon at first, use a pastry brush to coat the cavities, allow the chocolate to cool to room temperature, about 5-10 minutes. Add another tablespoon of melted chocolate to each cavity and use the pastry brush to coat the wall evenly again. Allow the chocolate to harden completely at temperature for at least 20 minutes. If your melted chocolate begins to harden while you’re waiting for the first layer of chocolate to harden you can place it back on the double broiler to melt it again, but don’t let it sit over the heat for too long, keep it there until it has just melted again.
    2. Add Fillings: Once your chocolate spheres are cooled and hardened, fill half of them with 1 tablespoon of your hot chocolate mix and 1 heaping tablespoon of mini marshmallows.
    3. Assemble Spheres: Wearing gloves, release the unfilled chocolate shells from the mold, but let them rest in the cavities. Paint or pipe a border of melted chocolate onto the edges of the unfilled chocolate cavities and place them on the filled shells to assemble. If your melted chocolate hardens while you’re waiting for the shells to cool, you can place it back on the double broiler to melt it again, but don’t let it sit over the heat for too long, keep it there until it has just melted again.
    4. Remove From Mold: Allow the assembled hot chocolate bombs to cool for 15 minutes before removing from the mold. You can carefully trim any excess chocolate from the joining seam.

    Decorate

    1. Add Decorations: To decorate the outside of the hot chocolate bombs you can dip or drizzle them with melted white chocolate, the remaining chocolate you didn’t use in the bombs, and add sprinkles if desired.
    A hot chocolate bomb in a mug filled with milk.

    Handling the Hot Cocoa Bombs

    I suggest using gloves when working with these bombs to keep the outside clean looking, free of fingerprints, and to keep your hands clean. Don’t handle the bombs too much as they will begin to melt in your hand when held too much.

    Top-down view of hot cocoa bombs laid out on a baking sheet lined with parchment paper.

    Using Your Hot Chocolate Bomb

    To use the bombs, heat 1 cup of milk per bomb until nearly boiling either in the microwave or on the stove. You can either place the bombs in the bottom of the mug and pour the hot milk over top of it, or fill the cup with milk and place the bomb on top!

    How Long Do Hot Chocolate Bombs Last?

    Good news is, once your chocolate is tempered it has a nice, long shelf life. Keep your hot chocolate bombs in a cool, dry place in an airtight container. They’ll stay good for 1-2 months!

    Can Hot Chocolate Bombs Be Frozen?

    Yes! Wrap them in plastic wrap, seal them in a freezer bag, and store for 2-3 months.

    Top-down view of hot cocoa in a mug.

    More Hot Chocolate Recipes

    Here are a few more hot (and frozen) chocolate recipes to cozy up with for the holidays! They’re so delicious and filled with all the rich, chocolatey flavor you crave. The whole family is going to love them! And if you’re feeling extra ambitious, try making a hot chocolate charcuterie board. It’s the perfect holiday crowd-pleaser!

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    Homemade Hot Chocolate Bombs

    Once you try making hot chocolate with hot chocolate bombs, you’ll never go back. Your hot chocolate will turn out creamy, rich, and packed with deep chocolatey flavor every time! These are great for gift-giving or enjoying on a chilly evening with the family.
    Course Dessert
    Cuisine American
    Keyword hot chocolate bomb recipe, hot chocolate bombs, hot cocoa bomb recipe, hot cocoa bombs
    Prep Time 45 minutes
    Total Time 45 minutes
    Servings 6 bombs
    Calories 305kcal
    Author Alyssa Rivers

    Ingredients

    • 8 ounces semisweet chocolate higher quality is better
    • 6 tablespoons hot chocolate mix of your choice
    • 1 cup mini marshmallows
    • White chocolate and sprinkles for decorating (optional)

    Instructions

    • Set up a double broiler to melt your chocolate; put a large pot of water half way full on the stove over medium high heat. Place a heat proof bowl over the pot that fits on the pot without touching the water.
    • Chop up your semisweet chocolate and melt it in the double broiler until just melted, stirring occasionally. Remove from heat once nearly all the chocolate has melted and continue to stir it until all the chocolate has melted. Your chocolate should reach about 90℉ do not let it get to 100℉.
    • Once your chocolate has melted, fill the cavities of your silicone sphere molds only a tablespoon at first, use a pastry brush to coat the cavities, allow the chocolate to cool to room temperature, about 5-10 minutes. Add another tablespoon of melted chocolate to each cavity and use the pastry brush to coat the wall evenly again. Allow the chocolate to harden completely at temperature for at least 20 minutes. If your melted chocolate begins to harden while you’re waiting for the first layer of chocolate to harden you can place it back on the double broiler to melt it again, but don’t let it sit over the heat for too long, keep it there until it has just melted again.
    • Once your chocolate spheres are cooled and hardened, fill half of them with 1 tablespoon of your hot chocolate mix and 1 heaping tablespoon of mini marshmallows.
    • Wearing gloves, release the unfilled chocolate shells from the mold, but let them rest in the cavities. Paint or pipe a border of melted chocolate onto the edges of the unfilled chocolate cavities and place them on the filled shells to assemble. If your melted chocolate hardens while you’re waiting for the shells to cool, you can place it back on the double broiler to melt it again, but don’t let it sit over the heat for too long, keep it there until it has just melted again.
    • Allow the assembled spheres to cool for 15 minutes before removing from the mold. You can carefully trim any excess chocolate from the joining seam.
    • To decorate the outside of the bombs you can pipe or paint them with melted white chocolate, the remaining chocolate you didn’t use in the bombs, and any sprinkles you would like.
    • To use the bombs, heat 1 cup of milk per bomb until nearly boiling either in the microwave or on the stove. You can either place the bombs in the bottom of the mug and pour the hot milk over top of it, or fill the cup with milk and place the bomb on top!

    Notes

    I suggest using gloves when working with these bombs to keep the outside clean looking, and to keep your hands clean. Don’t handle the bombs too much as they will begin to melt in your hand when held too much.
    You can substitute the semisweet chocolate with white chocolate or milk chocolate if you would like.
    If you would like a little extra pizazz, you can add sprinkles into the inside of the bombs so they are exposed when the bomb opens in the hot milk!
    I used bars of premium baking chocolate 56% cacao, but chocolate chips should work just as well.

    Nutrition

    Calories: 305kcal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 138mg | Potassium: 215mg | Fiber: 4g | Sugar: 28g | Vitamin A: 21IU | Calcium: 39mg | Iron: 3mg