TEST Recipe Site

Author: Infoodita Admin

  • Christmas Tree Charcuterie Board

    Christmas Tree Charcuterie Board

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

    The cutest addition to any holiday party, this Christmas tree charcuterie board is both festive and delicious! It features a delicious mix of salami, prosciutto, cheese, fruits, and nuts, with rosemary sprigs as tree branches! It almost looks too good to eat.

    I know it can be tricky trying to figure out what appetizers to serve for holiday parties. When in doubt, make a charcuterie board! You really can’t go wrong! Because they feature so many kinds of treats, there’s something for everyone. This Christmas wreath charcuterie board is a must-make, as well as this fruit charcuterie board! And for Christmas morning- this breakfast charcuterie board is the best thing to wake up to.

    Top-down view of a whole Christmas tree charcuterie board.

    Christmas Tree Shaped Charcuterie Board

    Nothing screams Christmas quite like a Christmas tree. The shape is instantly recognizable and will add a little festive charm to all of your holiday parties! Themed charcuterie boards are some of my all-time favorite things to make. They’re fun to assemble, and even more fun to eat! Now, I know that when you see one completed it can sometimes be hard to know where to begin, but making this Christmas tree charcuterie board is actually really easy!

    I’ve included all of the steps you need to get started, as well as some ideas of what fruits, nuts, meats, and cheeses to use! The great thing about charcuterie boards, though, is that you can easily customize them to your liking! So feel free to swap out any of the items below for your favorite holiday treats! Whether you’re a seasoned charcuterie veteran or it’s your first time making a board, it’s sure to be a hit. It’s a surefire way to impress your guests (and make their stomachs happy).

    Let’s Start With the Board!

    First and foremost, you’re going to need the board itself. I would recommend using a rectangular charcuterie board to match the size and shape of the Christmas tree. You can also use a rectangular cutting board!

    The Recipe Critic Recommendation

    Rectangular Charcuterie Board

    JK Adams Grafton Cherry Wood 20×12 Inch Serving Board

    The rectangular shape of this board makes it great for a Christmas tree charcuterie! The cherry wood is stunning and sure to be a showstopper on any holiday dinner table.

    Work From the Top Down

    Let’s start! To begin making your Christmas tree charcuterie, add a narrow layer of almonds at the top. You can also use other nut varieties, such as walnuts or pecans.

    Use Cinnamon Almonds for Your Christmas Tree Charcuterie

    If you really want to be festive, try using cinnamon almonds! These are one of my favorite Christmas treats. It’s impossible to stop at one with their sweet flavor and caramelized texture. You can easily make a batch in your slow cooker using my recipe here.

    Add Meat and Olives

    To continue creating the shape of the Christmas charcuterie, add layers of green olives and prosciutto under the almonds. These are the meats I used, but feel free to swap these out for your favorite kind!

    • Italian Dry Salame
    • Prosciutto

    Prosciutto is soft and savory, whereas Italian dry salame is loaded with delicious spices! Both add great complimentary flavors with the rest of the items on the board. If you can’t find prosciutto, you can also use pepperoni slices.

    The Next Layer for Your Christmas Tree Charcuterie Board – Fruit!

    You can never go wrong with fresh fruit! This is usually what my family will go for to tide themselves over while dinner is still cooking. To add a pop of color and fresh flavor, here are the fruits I used. Again, feel free to switch these out for your favorites! Grapes and sugared cranberries are great options for the holidays.

    • Kiwis
    • Blueberries
    • Raspberries
    • Green Olives
    Closeup of cheese and berry layers on charcuterie board.

    Give Me the Cheese!

    Adding cheese to your Christmas tree charcuterie board is a great way to play with flavors and textures. (And if you’ve been eyeing a delicious, fancy cheese at the grocery store, here’s an opportunity to use it!)

    • Wensleydale With Cranberries
    • Small Mozzarella Cheese Pearls
    • Muenster Cheese Slices (cut into snowflake and star shapes)

    Christmas is the perfect time to use everything cranberry. Wensleydale is a firm, nutty cheese and the tart flavor of cranberry complements it perfectly! Mozzarella balls are a must-add (hello, creamy milky goodness!) and muenster slices are perfect for cutting shapes out of. The stars are the cutest finishing touch to your charcuterie tree!

    The Recipe Critic Recommendation

    Star-Shaped Cookie Cutters

    5pc Stainless Steel Snowflakes Cookie Cutter Set – Wondershop™

    You’ll want to use small, star-shaped cookie cutters for your cheese details. I love this set with a variety of different sizes and shapes!

    Don’t Forget the Crackers!

    Here are a few more things I used for the layers of this Christmas tree! I love adding crackers, chips, and pretzels to my charcuterie boards because of their salty flavor and delicious crunch.

    • Round Crackers
    • Pretzel Sticks

    Salty things like crackers, chips, and nuts are great for adding to your charcuterie board because they balance out the sweetness of the fruit. You can swap out the round crackers for another variety like Triscuits, Club crackers, or pita chips. If you want more sweets on your board, you can also use cookies or biscuits!

    The Finishing Touch- Rosemary Sprigs!

    Not only do rosemary sprigs smell AMAZING, but they’re the cutest finishing touch to this Christmas tree charcuterie board! They look like little tree branches!

    Adding prosciutto to the Christmas tree charcuterie.

    Assembling Your Christmas Tree Charcuterie Board

    Here are all of the steps together so that your charcuterie-making process is seamless! Trust me, once you make your first charcuterie board, you’ll be addicted. It’s so fun! And the end result is delicious, which definitely doesn’t hurt.

    1. Start With Almonds: On a large rectangular wooden board start with the top of the tree with almonds.
    2. Green Olives: Then create layers underneath creating a Christmas tree shape followed with the green olives.
    3. Prosciutto Slices: Add prosciutto underneath.
    4. Fruit: Next, add your raspberries.
    5. Cheese: Follow with a layer of mozzarella pearls.
    6. Repeat Layers: Add layers of salame, blueberries, Wensleydale cheese with cranberries, kiwis, and then round crackers at the bottom.
    7. Cut Out Star Shapes: Cut the sliced muenster cheese with snowflake and star shapes and then add it to the board.
    8. Finish With Rosemary: Then garnish the tree with rosemary.
    Adding cubes of Wensleydale cheese to the charcuterie board.

    More Holiday Charcuterie Boards

    These festive charcuterie boards are sure to light up all of your holiday parties this year! They’re a lot easier to make than you’d think, and always a hit! You’re going to love them. Find my full list of charcuterie boards here.

    • On a large rectangular wooden board start with the top of the tree with almonds. Then create layers underneath creating a tree shape followed with the green olives, prosciutto, raspberries, mozzarella pearls, Salami, blueberries, Wensleydale cheese with cranberries, kiwis, and round crackers.

    • Cut the sliced muenster cheese with snowflake and star shapes and add it to the board. Garnish the tree with rosemary.

    Serves: 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 Appetizer

    Cuisine American

    Keyword christmas tree charcuterie, christmas tree charcuterie board

  • Sweet and Savory Bacon Wrapped Shrimp

    Sweet and Savory Bacon Wrapped Shrimp

    Bacon-wrapped shrimp coated in a sweet and savory glaze and broiled to perfection. The perfect easy appetizer or main course!

    Let’s be honest, anything wrapped in bacon is amazing. Try serving bacon-wrapped asparagus, dates, or carrots at your next potluck! These appetizers will be a hit with everyone.

    Top-down view of bacon wrapped shrimp served on a gray plate.

    Bacon-Wrapped Shrimp Recipe

    You know what they say…everything is always better with bacon! In the case of this bacon wrapped shrimp, that is most definitely the case. Shrimp on their own are great, but when you add bacon to the mix you get an amazingly delicious appetizer that will be the hit of any party. Plus, it’s ready in less than 30 minutes to make your life a little easier!

    The shrimp is tossed in a sticky glaze, made with soy sauce maple syrup, and chili powder. I love it because it’s the perfect combination of savory and sweet! This bacon wrapped shrimp is beyond easy to make, but is such an impressive appetizer. Trust me, it’s going to fly off the dinner table! For all of you shrimp lovers out there, another great recipe to try is this garlic shrimp, inspired by the food trucks of Hawaii!

    All Ingredients Needed

    This is one of my favorite appetizers to make because it uses such simple ingredients. The shrimp marinade whips up with just a handful of pantry staples! Although the ingredient list is simple, you’re going to be amazed at the incredible flavor packed in each bite! See the recipe card below for exact measurements.

    • Shrimp: I used extra large shrimp!
    • Bacon: To make sure your bacon is nice and crispy, you can either cook your bacon beforehand or use precooked bacon for easy prep!
    • Maple Syrup: Creates the perfect texture for the glaze. I also love it because it adds the perfect sweetness.
    • Soy Sauce: I love using soy sauce for marinades. It makes meat nice and tender and adds the best savory flavor.
    • Chili Powder: I love the touch of spice that chili powder adds to the shrimp. You can omit this if you want the glaze to be on the sweeter side!
    • Salt and Pepper: Season to taste.
    • Chopped Parsley: I love using fresh chopped parsley on top for garnish. Not only does it look pretty, but it adds extra flavor as well.
    • Cooking Spray: To keep the shrimp from sticking to the pan.

    How to Make Bacon Wrapped Shrimp

    The shrimp get tossed in a super easy maple and soy sauce marinade while the bacon is par cooking in the oven. You can marinate the shrimp for anywhere from 10 minutes to 8 hours for more flavor! Bacon wrapped shrimp is a classic appetizer. You’ll want to come back to it again and again!

    Precooking the Bacon, Preparing the Marinade:
    1. Preheat Oven, Prep Baking Sheet: Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
    2. Partially Bake the Bacon: Lay the slices of bacon out in a single layer on the pan. Bake for 8-10 minutes or until bacon is partially cooked.
    3. Cool for 5 minutes, then cut each slice of bacon in half crosswise.
    4. Whisk Marinade Ingredients Together: While the bacon is cooking, whisk together the maple syrup, soy sauce, chili powder, and salt and pepper to taste in a medium bowl.
    5. Reserve: Remove 2 tablespoons of the marinade and reserve for later use.
    6. Toss Shrimp in Glaze: Place the shrimp in the bowl and toss to coat in the marinade. Cover the bowl and chill; marinate for at least 10 minutes or up to 8 hours.
    Broiling the Bacon Wrapped Shrimp:
    1. Preheat Broiler: Preheat the broiler. Coat a sheet pan with cooking spray.
    2. Wrap With Bacon: Wrap one piece of bacon around each shrimp and secure with a toothpick.
    3. Broil: Place the shrimp in the oven and broil for 5 minutes, or until shrimp is pink and bacon is crispy.
    4. Flip, Continue to Cook: Flip the shrimp and broil for 1-2 minutes more on the other side.
    5. Brush With Extra Marinade: Remove from oven and brush with reserved marinade. Sprinkle with parsley and serve immediately.
    Closeup of sweet and savory bacon-wrapped shrimp.

    Tips and Tricks

    There are a couple of things to consider when making the perfect bacon wrapped shrimp. First off is the size of the shrimp. The other consideration is the bacon itself.

    • Shrimp Size: You want to go with the largest shrimp you can afford for this recipe, these shrimp were 12 to a pound, 20 to a pound would also work fine. If you use a small sized shrimp, you run the risk of the shrimp getting overcooked before the bacon is crispy.
    • Cooking the Bacon Beforehand: I always par-cook my bacon before I wrap it around the shrimp. This way, I’m sure to end up with crispy bacon and tender shrimp that cook at the same rate. I also always use thin-cut bacon for this recipe to ensure that it’ll crisp up quickly.
    • Serving Suggestions: I serve bacon wrapped shrimp either as an appetizer or as a main course over rice. Regardless of how you serve them, these shrimp are bound to get rave reviews!

    Storing Leftover Bacon Wrapped Shrimp

    I recommend serving this tasty appetizer as soon as possible. They taste the best when they’re fresh out of the oven! If you do happen to have some leftover, here’s how to store them for later.

    • In the Refrigerator: Store leftover bacon wrapped shrimp in an airtight container for up to 2 days.
    • To Reheat: Pop your shrimp in the microwave, oven, or broiler for a few minutes or until warmed through.

    Picking up a piece of shrimp wrapped in bacon.

    More Delicious Shrimp Recipes to Try:

    Calling all shrimp lovers! These are the recipes for you. Shrimp is so versatile and tastes great in so many different types of recipes. You can find my full list of shrimp recipes here, but these are just a few of my favorites you’ve got to try out!

    Print

    Bacon Wrapped Shrimp

    Bacon-wrapped shrimp coated in a sweet and savory glaze and broiled to perfection. The perfect easy appetizer or main course!
    Course Appetizer
    Cuisine American
    Keyword bacon wrapped shrimp, bacon wrapped shrimp recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 4
    Calories 284kcal
    Author Alyssa Rivers

    Ingredients

    • 16 extra large shrimp
    • 8 slices bacon
    • 5 tablespoons maple syrup
    • 3 tablespoons soy sauce
    • 1 teaspoon chili powder
    • salt and pepper to taste
    • 1 tablespoon chopped parsley
    • cooking spray

    Instructions

    • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
    • Lay the slices of bacon out in a single layer on the pan.
    • Bake for 8-10 minutes or until bacon is partially cooked.
    • Cool for 5 minutes, then cut each slice of bacon in half crosswise.
    • While the bacon is cooking, whisk together the maple syrup, soy sauce, chili powder, and salt and pepper to taste in a medium bowl.
    • Remove 2 tablespoons of the marinade and reserve for later use.
    • Place the shrimp in the bowl and toss to coat in the marinade. Cover the bowl and chill; marinate for at least 10 minutes or up to 8 hours.
    • Preheat the broiler. Coat a sheet pan with cooking spray.
    • Wrap one piece of bacon around each shrimp and secure with a toothpick.
    • Place the shrimp in the oven and broil for 5 minutes, or until shrimp is pink and bacon is crispy.
    • Flip the shrimp and broil for 1-2 minutes more on the other side.
    • Remove from oven and brush with reserved marinade. Sprinkle with parsley and serve immediately.

    Notes

    Originally posted September 21, 2017

    Updated November 29, 2022

    Nutrition

    Calories: 284kcal | Carbohydrates: 18g | Protein: 12g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 1242mg | Potassium: 201mg | Fiber: 1g | Sugar: 15g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1.1mg
  • Gingerbread House

    Gingerbread House

    Nothing says holiday season like a Gingerbread house sitting on the counter! This recipe includes the recipe for gingerbread, a template to print out the ginger bread house pieces, and how to make the royal icing. This is the perfect recipe for the whole family to enjoy!

    I love making desserts together with my family during the colder months. Warming up the house with the oven is my favorite way to spend chilly evenings. I also love the way that the house smells when you have spiced desserts baking. This holiday season you have to try these delicious Pumpkin Pecan Pie Bars, these cute and festive Christmas Tree Sugar Cookies, and this classic Old Fashioned Apple Cobbler.

    Gingerbread house with bowls of candy around it and another house in the background.

    Gingerbread House Recipe

    Ok, this is the most fun I’ve had writing a recipe! There is nothing like getting the family together and putting together the most adorable holiday decor. You can also eat the gingerbread house, which is a big bonus. I will say, this recipe is meant to make firm gingerbread that will hold up to the weight of stacking and decorations, so it is pretty hard and not as sweet as traditional gingerbread. But if you want some gingerbread that is soft and delicious, you can make these cute gingerbread people to go with your houses!

    This recipe comes with everything you will need to build your houses! First, print off the templates for the houses. Then make the gingerbread dough and cut out the pieces. While the pieces are baking, make your royal icing that will act as the glue. Then you get to decorate! The decorations are up to you, but gum drops, candy canes, and peppermint candies make great additions. So whip up some white hot chocolate or wassail and get to baking!

    Ingredients

    You are making a cookie dough, so you will need the basic pantry items. You will also need molasses to make these gingerbread houses, which you should be able to find in the baking aisle of your grocery store. Don’t forget to pick up the meringue powder as well, you will need it to get your icing nice and firm! You can find exact measurements below in the recipe card.

    Click here for the printable gingerbread house template!

    Gingerbread

    • Butter: You will want unsalted butter, and make sure to leave it out so that it is at room temperature when you go to make your dough.
    • Dark Brown Sugar: Dark brown sugar has a deeper flavor and color because it has more molasses in it. It will make a difference in your dough.
    • Granulated Sugar: Your regular pantry sugar will work great.
    • Vanilla: Vanilla extract gives the cookie a little extra vanilla flavor and brings out the other warm flavors in the gingerbread.
    • Molasses Unsulphered: Most molasses is unsulphered. It is the more pure version of molasses and it is what you will want for this dough.
    • Egg: I always use grade A eggs in my recipes.
    • All-Purpose Flour: Your regular pantry flour will work great for this recipe.
    • Ground Cinnamon: Cinnamon is a warm spice that is a MUST in gingerbread!
    • Ground Ginger: Ginger gives a little spice to the cookie, and makes it taste warmer. You will miss this flavor if you leave it out!
    • Cloves: Ground cloves are actually a little sweet, but still have a warm flavor.
    • Salt: Salt brings out all of the flavors in this dough and helps to cut down on sweetness.
    • Baking Powder: Baking powder helps the dough rise while it’s baking in the oven. You don’t want it to rise a lot. Just enough to make a nice looking cookie.
    • Milk: Milk has fat that helps the ingredients come together and adds great flavor.

    Royal Icing

    • Powdered Sugar: Powdered sugar is really fine sugar that makes the perfect royal icing. It melts into the water and becomes really smooth and shiny.
    • Meringue Powder: Meringue powder is a stabilizer that helps the royal frosting get stiff. It will be the perfect consistency to act as your glue for the gingerbread house with this ingredient.
    • Water: You can adjust the consistency of the frosting by adding more or less water. If the frosting gets too runny, then add more powdered sugar until it gets thicker.
    Process photos showing the ingredients to be creamed in a bowl, the dry ingredients mixed together, the dry ingredients added to the wet, and them all mixed together.

    How to Make a Homemade Gingerbread House

    This is such a fun recipe! The dough is not hard to make, which makes this the perfect recipe to make with kids and friends. It also makes the house smell like the holidays and fills the kitchen with Christmas cheer! I loved making this recipe, and I know you’ll enjoy it too.

    Make Dough

    1. Prep: Preheat the oven to 375° and line two baking sheets with parchment paper. Set aside.
    2. Cream Butter and Sugar: In the bowl of a stand mixer, use the paddle attachment to beat together the butter, both sugars and vanilla until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the molasses and egg. Beat again for 1-2 minutes, until incorporated.
    3. Whisk: In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, salt, and baking powder. Add the dry ingredients to the wet and mix on low until a dough begins to form. Scrape down the sides and bottom of the bowl again before mixing on medium speed. Add the milk to help the dough not be too crumbly.
    4. Roll Out Dough: Transfer the dough to a lightly floured surface and roll out to ¼ inch thick. Using the already printed and cut out template for the house pieces, use a sharp paring knife to cut out the pieces of the house.

    Bake and Make Frosting

    1. Bake: Carefully transfer the cut-out gingerbread house pieces to the prepared baking sheets, leaving at least 2 inches between them. Bake for 11-14 minutes, until the edges and centers are set. Let cool completely on the baking sheets.
    2. Make Icing: Once completely cooled, prepare the royal icing to use as glue for construction.
    3. Whisk: In the bowl of a mixer, add the powdered sugar and meringue powder. Whisk together. Add 4 tablespoons of water and use the paddle attachment to mix on low speed. As the powdered sugar becomes more moistened as it mixes, increase the speed and beat until a very thick, smooth icing is made. If it is not moist enough to incorporate all the dry ingredients, add the 5th tablespoon of water. This icing should be very, very thick in order to hold together the heavy gingerbread.
    4. Prep Piping Bag: Transfer the royal icing to a piping bag or a large ziplock bag. It will dry quickly if left exposed, so be sure to cover any extra icing tightly with plastic wrap.
    Process photos showing the dough rolled out and cut into gingerbread house shapes, then baked and assembled on a pan with parchment.

    Assemble The Houses

    1. Assemble: Assemble the houses by using the royal icing as glue. Be generous and work quickly, as the royal icing will begin to crust over quite quickly. Pipe icing along the side of the front of the house then press the side piece to it to form the first corner. Repeat with the second side.
    2. Pipe: Pipe icing along the two sides of the back piece and press firmly against the two standing sides to form the third and fourth corners. Add more icing the inside of the corners as needed to reinforce their stability.
    3. Add Roof: Pipe icing along the roofline and top of the side on one side of the house. Press the first roof piece in place. Outline the remaining opening with icing and carefully press the last roof piece on. This is the trickiest piece to put on and must be done carefully so the rest of the house does not collapse.
    4. Dry: Allow the houses to sit at least 24 hours to let the royal icing dry and harden before decorating.
    A top view of a gingerbread house with a peppermint candy on the front.

    Tips for Making Gingerbread Houses

    If this is your first time making gingerbread, then you will want to read through these tips. It isn’t hard, but it helps to know a little about your dough!

    • About this Gingerbread: This recipe isn’t really designed for gingerbread to eat, more so for a stable building gingerbread (also called construction grade gingerbread). It IS edible and it tastes pretty good, but it’s not as sweet as a regular gingerbread cookie.
    • Softer Gingerbread: It can be baked a few minutes less for a softer bite (but not recommended for houses/structures because it won’t withstand the weight of the royal icing) and it can be baked a few minutes longer for an even stronger construction cookie.
    • Using Another Template: If using a different house template, the baking time will vary because of the size. The larger the piece, the longer the bake.
    • When Chilling Before Baking: It can be chilled before cutting or baking, but will need at least an extra minute or two in the oven.

    A hand piping royal icing onto the bottom of gumdrops with a gingerbread house in the background.

    Storing Gingerbread Houses

    If you are not planning on eating your gingerbread house, then it is really easy to store! You will want to keep it out on the counter for everyone to see and enjoy!

    • On the Counter: Keep your gingerbread house on your counter to enjoy throughout the holidays. It will last on your counter as long as you want to show it off! If you plan to eat it, keep it in an airtight container or wrapped in plastic wrap. It will last for about a week. After a week it will be too hard to eat!

    A hand placing the gum drops on top of the roof of a gingerbread house.

    Other Holiday Desserts to Make!

    I love making baked goods around the holidays. Warm spices and sweet flavors are my favorite. I also that they make great gifts to share with friends and family. If you want to try some new recipes this year, you have to try some of my favorites!

    Print

    Gingerbread House

    Nothing says holiday season like a Gingerbread house sitting on the counter! This recipe includes the recipe for gingerbread, a template to print out the ginger bread house pieces, and how to make the royal icing. This is the perfect recipe for the whole family to enjoy!
    Course Dessert
    Cuisine American
    Keyword gingerbread, gingerbread house
    Prep Time 45 minutes
    Cook Time 14 minutes
    Total Time 59 minutes
    Servings 2 Gingerbread Houses
    Calories 2616kcal
    Author Alyssa Rivers

    Ingredients

    Gingerbread

    • 6 Tablespoons Unsalted Butter Softened
    • ¾ Cup Dark Brown Sugar
    • 2 Tablespoons Granulated Sugar
    • 2 Teaspoons Vanilla
    • ½ Cup Molasses Unsulphered
    • 1 Egg
    • 3 Cups All-purpose Flour
    • 1 Tablespoon Ground Cinnamon
    • 1 Tablespoon Ground Ginger
    • ½ Teaspoon Cloves
    • ½ Teaspoon Salt
    • ½ Teaspoon Baking Powder
    • 2 Tablespoons Milk

    Royal Icing

    • 4 Cups Powdered Sugar
    • 3 Tablespoons Meringue Powder
    • 6-7 Tablespoons Water

    Instructions

    • Preheat the oven to 375° and line two baking sheets with parchment paper. Set aside.
    • In the bowl of a stand mixer, use the paddle attachment to beat together the butter, both sugars and vanilla until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the molasses and egg. Beat again for 1-2 minutes, until incorporated.
    • In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, salt, and baking powder. Add the dry ingredients to the wet and mix on low until a dough begins to form. Scrape down the sides and bottom of the bowl again before mixing on medium speed. Add the milk to help the dough not be too crumbly.
    • Transfer the dough to a lightly floured surface and roll out to ¼ inch thick. Using the already printed and cut out template for the house pieces, use a sharp paring knife to cut out the pieces of the house.
    • Carefully transfer the cut-out pieces to the prepared baking sheets, leaving at least 2 inches between them. Bake for 11-14 minutes, until the edges and centers are set. Let cool completely on the baking sheets.
    • Once completely cooled, prepare the royal icing to use as glue for construction.
    • In the bowl of a mixer, add the powdered sugar and meringue powder. Whisk together. Add 4 tablespoons of water and use the paddle attachment to mix on low speed. As the powdered sugar becomes more moistened as it mixes, increase the speed and beat until a very thick, smooth icing is made. If it is not moist enough to incorporate all the dry ingredients, add the 5th tablespoon of water. This icing should be very, very thick in order to hold together the heavy gingerbread.
    • Transfer the royal icing to a piping bag or a large ziplock bag. It will dry quickly if left exposed, so be sure to cover any extra icing tightly with plastic wrap.
    • Assemble the houses by using the royal icing as glue. Be generous and work quickly, as the royal icing will begin to crust over quite quickly. Pipe icing along the side of the front of the house then press the side piece to it to form the first corner. Repeat with the second side.
    • Pipe icing along the two sides of the back piece and press firmly against the two standing sides to form the third and fourth corners. Add more icing the inside of the corners as needed to reinforce their stability.
    • Pipe icing along the roofline and top of the side on one side of the house. Press the first roof piece in place. Outline the remaining opening with icing and carefully press the last roof piece on. This is the trickiest piece to put on and must be done carefully so the rest of the house does not collapse.
    • Allow the houses to sit at least 24 hours to let the royal icing dry and harden before decorating.

    Nutrition

    Calories: 2616kcal | Carbohydrates: 546g | Protein: 28g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 768mg | Potassium: 1836mg | Fiber: 8g | Sugar: 392g | Vitamin A: 1206IU | Vitamin C: 0.2mg | Calcium: 406mg | Iron: 15mg
  • Lumpia

    Lumpia

    Lumpia is a delicious savory fried roll filled with ground pork, carrots, and cabbage. Traditionally found in the Philippines, lumpia is a perfect appetizer that is crispy and golden and served with dipping sauce on the side.

    Lumpia would be the perfect appetizer or side dish to make any Asian meal complete! Lumpia is a great addition because they aren’t too heavy and overfilled with meat. It’s the perfect size! I love to serve these alongside fried rice, vegetable stir fry, and beef and broccoli lo mein.

    Top view of lumpia on a gray plate with a side of dipping sauce. Chopped green onion on top for garnish.

    What Is Lumpia

    Lumpia is referred to as the Filipino spring roll. Filled with ground pork and vegetables, this delicious appetizer is a favorite in the Philippines! They are light in texture and great for dipping! Lumpia is a perfectly crispy fried roll that is irresistible at any meal or celebration.

    The best part about these darling little rolls is that they are perfect for dipping! I love to serve them with several different dipping sauces for my guests to enjoy. Lumpia is traditionally served with a side of dipping sauce. I love to serve it with my sweet chili sauce because it’s the best! But you can also make my homemade sweet and sour sauce or teriyaki sauce. Or even better, serve a side of all three!

    Filipino Spring Roll Ingredients

    The lumpia filling is made with fresh ingredients and loaded with authentic Filipino flavors. The filling is most commonly pork-based but can consist of a variety of savory meat, poultry, or seafood. Prepare the filling, assemble the rolls, then fry to crispy perfection! Everyone will enjoy these appetizers and ask for them again and again.

    • Sesame Oil: Any oil works, but sesame oil gives it a great Asian flavor.
    • Garlic: Fresh garlic always.
    • Fresh Ginger: Fresh ginger adds great flavor.
    • Ground Pork: Ground pork is the most common, but any type of meat works.
    • Green Onion: I love that green onion isn’t too strong.
    • Carrots: I like to mince the carrots really small.
    • Green Cabbage: Cabbage adds great texture and crunch.
    • Onion Powder: For added onion flavor!
    • Salt: Salt to taste and balance flavors
    • Ground Black Pepper: Pepper for seasoning.
    • Soy Sauce: Adds flavor and moisture.
    • Wrappers: Lumpia wrappers are thin and traditional, but if you can’t find them you can use egg roll or spring roll wrappers.
    • Oil: Oil for frying.
    • Water: A small bowl of water to help seal the edges of the lumpia wrapper.

    Lumpia Recipe

    Lumpia recipes are passed down from generations! It’s fun to hear what cute Filipino Grandma’s have added to their recipe. Add seasonings and veggies of your choice. The filling is so easy to make, and assembly can be fast if you have your kids to help! Check out the pictures for step-by-step instructions. It’s actually super easy.

    Lumpia Filling

    1. Heat the Oil in the Pan: Heat the oil in a medium pan over medium-high heat.
    2. Add the Garlic and Ginger: Add the garlic and ginger. Cook for 20 seconds until fragrant.
    3. Cook the Pork: Add the ground pork and cook for about 6 minutes, or until cooked through.
    4. Add the Green Onion, Carrots, and Cabbage: Add the green onion, carrots, and cabbage. Stir until mixed well and cook for an additional 2 minutes to heat through.
    5. Add Salt, Pepper, and Soy Sauce: Stir in the salt, pepper, and soy sauce. Taste and add more seasonings if needed. Let the mixture cool slightly before assembling.
    First photo of cooked ground pork in a pan. Second photo of onions, carrots, and cabbage added to the meat. Third photo of the meat mixture in a pan.

    Rolling and Frying Lumpia

    1. Cut the Wrappers if Needed: If using egg roll wrappers, cut them down to a rectangular size to help achieve a thinner roll.
    2. Add the Filling to the Wrapper: Scoop around 1 to 1 ½ tablespoons of filling then place near the bottom half of the lumpia wrapper. Spread the filling out to make rolling easier.
    3. Roll up Lumpia: Starting from the bottom, roll-up tight until completely wrapped.
    4. Seal the Wrapper with Water: Dip your finger in a bowl of water and run it along the edge of the wrapper. Then seal lightly press to seal the edge.
    5. Heat the Oil for Frying: Heat oil in a large skillet deep enough for frying. Deep fry lumpia on medium heat until it floats.
    6. Enjoy Warm With Dipping Sauce: Remove from the oil on a plate with paper towels. This will help absorb any excess oil. Serve warm with your favorite dipping sauce!
    First process photo of assembling lumpia by cutting the egg roll wrapper to a rectangular size. Second photo of meat added to the wrapper. Third photo of rolling the lumpia. Fourth photo of adding water to the edge to seal the wrapper. The fifth photo is a photo of lumpia frying.

    Tips For Frying

    Frying Lumpia is simple and fast! Follow my tips below to help you along the way. Lumpia is light and crispy and fried to perfection! I can’t wait for you to make them. You’re going to love them!

    • The Right Temperature: Make sure the temperature of the oil is 350 degrees Fahrenheit for frying. If the temperature is less than 350 degrees Fahrenheit, the wrappers will absorb the oil too much. Then the lumpia will be too greasy. When the oil is too hot, the wrappers will too fast. Then the filling won’t have enough time to warm through.
    • Use Paper Towels: Lay the fried lumpia on paper towels to cool. Paper towels absorb any excess oil and will help the rolls stay crispy.

    Top view of lumpia on a gray plate with a side of dipping sauce. Chopped green onion on top for garnish.

    Lumpia Wrappers

    Authentic lumpia is a Filipino spring roll fried in a lumpia wrapper. The wrappers are paper thin and smooth and is similar to a crepe. When fried in hot oil, the texture of the wrapper is crispy and flakey. Each bite is light and crunchy and full of flavor! Traditional lumpia is made with actual lumpia wrappers. If you can’t find them, then that’s ok! I wasn’t able to find mine locally, so here are some alternatives.

    • Wonton Wrappers: Wonton wrappers are thin in texture.
    • Spring Roll Wrappers: Rice paper wrappers that are thin and translucent.
    • Egg Roll Wrappers: Most common wrappers available at grocery stores.

    Close view of lumpia on a gray plate with a side of dipping sauce. Sliced onions garnished on top.

    Storing Leftovers

    This lumpia recipe makes a lot, so here are instructions for storing. I also have instructions for freezing leftovers for months at a time. My tip for reheating cooked lumpia is to do it in the air fryer! It restores the crispiness and is delicious to enjoy all week.

    • In the Refrigerator: Once lumpia has cooled, then transfer the leftovers to an airtight container. Store the leftovers in the refrigerator for up to 4 days.
    • In the Freezer: Lumpia is best stored in the freezer before frying. Arrange the rolls on a baking sheet, then cover with foil wrap. Freeze the lumpia for a few hours. When the rolls are frozen solid, transfer the them to a zip-top freezer bag. Lumpia can be frozen for up to 3 months.
    • To Reheat: Reheat cooked rolls in the air fryer at 360 degrees Fahrenheit for 4 minutes.
    • Fry Frozen Lumpia: There’s no need to thaw frozen lumpia. Simply fry the rolls right from the freezer.

    Try More Delicious Egg Roll Recipes

    If you love lumpia, you’re sure to love egg rolls! Egg rolls are fun because I have too many delicious filling flavor combinations. Try some of these yummy egg roll recipes. Your family will love them!

    Print

    Lumpia

    Lumpia is a delicious savory fried roll filled with ground pork, carrots, and cabbage. Traditionally found in the Philippines, lumpia is a perfect appetizer that is crispy and golden and served with dipping sauce on the side.
    Course Appetizer
    Cuisine Filipino
    Keyword lumpia
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 30
    Calories 267kcal
    Author Alyssa Rivers

    Ingredients

    • 1 tablespoon sesame oil
    • 1 teaspoon garlic, minced
    • 1/2 teaspoon fresh ginger
    • 1 lb ground pork
    • 1/4 cup green onion, minced
    • 1/2 cup carrots, minced
    • 3/4 cup green cabbage, finely sliced
    • 1 teaspoon onion powder
    • 1 teaspoon salt, to taste
    • 1 teaspoon ground black pepper
    • 2 tablespoons soy sauce
    • 30 wrappers, lumpia wrappers or egg roll wrappers
    • 3 cups oil, for frying
    • water

    Instructions

    Lumpia Filling

    • Heat the oil in a medium pan over medium-high heat.
    • Add the garlic and ginger. Cook for 20 seconds until fragrant.
    • Add the ground pork and cook for about 6 minutes, or until cooked through.
    • Add the green onion, carrots, and cabbage. Stir until mixed well and cook for an additional 2 minutes just to slightly soften the veggies.
    • Stir in the salt, pepper, and soy sauce. Taste and add more seasonings if needed. Let the mixture cool slightly before assembling.

    Rolling and Frying the Lumpia

    • If using egg roll wrappers, cut them down to a rectangle size to help achieve the look of lumpia.
    • Scoop around 1 to 1 ½ tablespoons of filling and place near the bottom half of the lumpia wrapper. Spread the filling out to make rolling easier.
    • Starting from the bottom, roll-up tight until completely wrapped.
    • Dip your finger in a bowl of water and run it along the edge of the wrapper. Then seal lightly press to seal the edge. Repeat the steps until all the mixture is used.
    • Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
    • Remove from the oil on a plate with paper towels. This will help absorb any excess oil. Serve warm with your favorite dipping sauce and enjoy!

    Nutrition

    Serving: 1roll | Calories: 267kcal | Carbohydrates: 5g | Protein: 3g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 198mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.5mg
  • Meringue Cookies

    Meringue Cookies

    Meringue cookies are crispy on the outside and chewy on the inside. The whipped egg white base just melts in your mouth and tastes absolutely divine. They are a beautiful dessert for any occasion!

    Cookies are the perfect gift if you ask me. They are delicious and they don’t clutter up your counters or your storage bins. They are filled with love and are a thoughtful gift, and I’ve never met a cookie I didn’t like! If you are like me and love gift-able cookies, you’ve got to try these crowd-pleasing Sugar Cookies, and these scrumptious Twix Thumbprint Cookies, and these perfect for the holidays Snowball Cookies.

    Meringue cookies sitting on a blue plate with sprinkles on top.

    Meringue Cookies Recipe

    If you have never made meringue, you are going to love this recipe! I give you all the tips and tricks for this recipe to turn out perfectly. If you have made meringue, it might have been to top a lemon meringue pie. This meringue will have a different texture because you will be baking it in the oven. Meringue is mostly egg whites that are whipped until they get nice and fluffy. You put them in a piping bag and pipe them into cute shapes, and bake them in the oven. The meringue is crunchy on the outside and then melts into a soft and chewy dessert. It’s so fun to eat!

    If you add food coloring or matcha powder, you can make them green and perfect for Christmas. You could add flavoring to them to make them chocolate, peppermint, or almond. I like making the cookies because it is like a mini pavlova but a little less work to make. I love pavlova so much, so these are great to whip up when I don’t have the time to make something more complicated!

    Ingredients

    The ingredients for meringue cookies are so simple, so the quality of the ingredients will make a difference in the taste. Make sure you give yourself time to separate the egg whites and let them come to room temperature before using them. You will have 6 egg yolks left over that aren’t needed for this recipe, so it would be a great time to try making a creme brulee too! You can find the exact measurements below in the recipe card.

    • Granulated Sugar: Your regular pantry sugar will work great.
    • Egg Whites: You will need 6 egg whites for this recipe. It is really important that you have ONLY egg whites, and no egg yolk gets into your meringue. If there is any egg yolk, the eggs will not whip up and get fluffy. Make sure to leave your egg whites out at room temperature for a few hours before you plan on making your cookies.
    • Lemon Juice: Lemon juice adds a little acid which helps the meringue to set up nicely. You want it to hold its shape when you pipe it out, and lemon juice helps that happen. You could use cream of tartar or vinegar instead.
    • Salt: Salt helps to cut down on the sweetness and brings more flavor out of the cookies.
    • Vanilla Extract: Vanilla extract helps to enhance the flavors in the cookie and adds a little vanilla flavor so they don’t taste like sugar.
    Process photos showing egg whites in a bowl, them whipped into stiff peaks, and then them piped onto parchment paper.

    How to Make Meringue Cookies

    They are actually pretty simple to make. You do have to pay attention to details for this meringue cookie to turn out right, so follow the instructions! I’ve made them quite a few times, and I’ve given you all my tips and tricks. I promise they will turn out delicious and beautiful!

    1. Prep: Preheat the oven to 200℉ and line two baking sheets with parchment paper.
    2. Simmer: Add 1 inch of water to a medium saucepan and bring to a slight simmer.
    3. Whisk: In a heatproof bowl of a stand mixer, add the egg whites and sugar. Whisk together until combined and place over the simmering water, ensuring the bowl does not touch the water.
    4. Whip: Whisk the egg whites and sugar constantly until the mixture reaches 140℉. Remove from the heat and fit on the stand mixer with the whisk attachment. Whip until soft peaks form.
    5. Add Ingredients and Whip: Add the lemon juice, salt, and vanilla extract. Whip until stiff peaks form. The meringue will begin to pull away from the sides of the bowl and when the whisk is removed, the peak will stand straight up. This can take a good 10-15 minutes of whipping at high speed.

    Pipe and Bake

    1. Prep Piping Bag: Prep your piping bags by fitting with a large star tip. Carefully spoon meringue into the piping bag and twist closed at the top, being careful to not overfill the bag (fill ½-⅔ of the way full).
    2. Pipe: Pipe 4 small dots of meringue under the four corners of the parchment paper and press down. This will prevent the parchment from blowing up and sticking to your meringue cookies as they bake. Pipe 2 inch rosettes onto the parchment, leaving about 1 inch between them. Sprinkle with sprinkles, if desired.
    3. Bake: Bake for 1-½ to 2 hours, until the outsides of the cookies are crisp to the touch. Turn off the oven and let the pan cool in the oven. Once the pan is completely cooled to the touch, remove from the oven.
    4. Cool and Store: Gently remove the cookies from the pan. Store in an airtight container or serve immediately. Do not refrigerate or leave uncovered otherwise you risk the meringue becoming tacky and weeping.
    Meringue cookies with colorful sprinkles on top sitting on top of parchment.

    Tips for Making Meringue Cookies

    They may have a reputation for being hard to make, but with a few simple tips, you’ll make the best meringue cookies around! I love the flavor and texture of these cookies so much. Your friends and family will love them too!

    • Don’t Boil Water: Keep the water in the pan at just below simmering. If you let the water boil, you risk cooking the egg whites and ending up with scrambled eggs instead of the beginnings of meringue.
    • Use A Thermometer: When cooking the sugar and egg whites, use a thermometer to ensure the mixture reaches 140℉. The sugar will be completely dissolved at that point and the meringue will be very stable for piping and baking.
    • Experiment with Designs: You can choose your design! I did the wheels to make it look simple and classic, but you could make them any design you like. I made cute peppermint meringue lollipops that I piped on top of straws that were all kinds of designs and they turned out great!

    A zoomed out shot of the cookies on parchment paper with sprinkles.

    Storing Meringue Cookies

    Meringue cookies are best eaten fresh. They can get soft and saggy if they are not stored the right way. Here is how to store your cookies so they stay fresh and crispy.

    On the Counter: Store your peppermint meringue lollipops in an airtight container for up to 2 weeks. Do not leave uncovered or refrigerate as the meringue will begin to weep and become very sticky and possibly melt.

    Other Cookies to Try

    If you love cookies as much as I do, you are going to want to save these recipes for later. Cookies are one of my favorite things to make, so I have tons of recipes you will want to try. Here are a few of my favorites that are perfect for any occasion!

    Print

    Meringue Cookies

    Meringue cookies are crispy on the outside and chewy on the inside. The whipped egg white base just melts in your mouth and tastes absolutely divine. They are a beautiful dessert for any occasion!
    Course Dessert
    Cuisine American
    Keyword cookies, meringue cookies
    Prep Time 20 minutes
    Cook Time 2 hours
    Total Time 2 hours 20 minutes
    Servings 40 cookies
    Calories 32kcal
    Author Alyssa Rivers

    Ingredients

    • 1 ½ cups granulated sugar
    • 6 large egg whites room temperature
    • ¼ teaspoon lemon juice
    • 1 pinch salt
    • 2 teaspoon vanilla extract

    Instructions

    • Preheat the oven to 200℉ and line two baking sheets with parchment paper.
    • Add 1 inch of water to a medium saucepan and bring to a slight simmer.
    • In a heatproof bowl of a stand mixer, add the egg whites and sugar. Whisk together until combined and place over the simmering water, ensuring the bowl does not touch the water.
    • Whisk the egg whites and sugar constantly until the mixture reaches 140℉. Remove from the heat and fit on the stand mixer with the whisk attachment. Whip until soft peaks form.
    • Add the lemon juice, salt, and vanilla extract. Whip until stiff peaks form. The meringue will begin to pull away from the sides of the bowl and when the whisk is removed, the peak will stand straight up. This can take a good 10-15 minutes of whipping at high speed.
    • Prep your piping bags by fitting with a large star tip. Carefully spoon meringue into the piping bag and twist closed at the top, being careful to not overfill the bag (fill ½-⅔ of the way full).
    • Pipe 4 small dots of meringue under the four corners of the parchment paper and press down. This will prevent the parchment from blowing up and sticking to your meringue cookies as they bake. Pipe 2 inch rosettes onto the parchment, leaving about 1 inch between them. Sprinkle with sprinkles, if desired.
    • Bake for 1-½ to 2 hours, until the outsides of the cookies are crisp to the touch. Turn off the oven and let the pan cool in the oven. Once the pan is completely cooled to the touch, remove from the oven.
    • Gently remove the cookies from the pan.. Store in an airtight container or serve immediately. Do not refrigerate or leave uncovered otherwise you risk the meringue becoming tacky and weeping.

    Nutrition

    Calories: 32kcal | Carbohydrates: 8g | Protein: 0.5g | Fat: 0.03g | Sodium: 9mg | Potassium: 8mg | Sugar: 8g | Vitamin A: 0.002IU | Vitamin C: 0.01mg | Calcium: 0.4mg | Iron: 0.01mg
  • Air Fryer Butternut Squash

    Air Fryer Butternut Squash

    This easy air fryer butternut squash is tender and savory and makes the BEST side dish to any meal! Seasoned with delicious spices the air fryer cooks this squash to perfection.

    I love to serve this easy and fast side dish with so many meals. I prefer to cook my vegetables in the air fryer because of how simple it makes the dinnertime hour. Serve this air fryer butternut squash with tender chicken, this oven-baked turkey, or the most amazing pork chops. The comforting flavors will be perfect with these dishes. I hope you make butternut squash more often because this recipe is sure to be your new favorite side dish!

    Top view of butternut squash in the air fryer and garnished with fresh chopped parsley.

    Air Fryer Butternut Squash

    Tender golden cubes of butternut squash have sweet nutty flavors that are air fried to perfection. The comforting texture of squash is my favorite, and the spices in this recipe take it to the next level! Soft on the inside with slightly crispy edges, this air fryer butternut squash tastes oven roasted. Butternut squash is delicious as a side dish rich in vitamin A, vitamin C, magnesium, and potassium. This is a healthy and nutrient-dense dish that is equally delicious!

    Butternut squash is so versatile and I love using it in other recipes! It’s a staple in my fall cooking, and I always have butternut squash on hand because I know I will use it. I have big plans to plan it in my garden next year! I can’t wait to use it all year long because once it is cubed, it freezes well. It is excellent in this creamy soup, makes a perfect pasta sauce, and is beautiful in this roasted vegetable dish.

    Ingredients For The Best Squash

    The ingredients for this amazing air fryer butternut squash are simple and straightforward. All of the spices are most likely in your cabinet, so as long as you have the butternut squash, you’re all set! I love that you can find butternut squash cubes in the produce section at most stores because the work is all done for you!

    • Butternut Squash: Simply peel and cut into 1–inch cubes.
    • Olive Oil: Adds moisture and keeps the squash from drying out while it cooks.
    • Onion Powder: Delicious added flavor!
    • Garlic Powder: Everything is better with a hint of garlic.
    • Sweet Paprika: Great compliment to all the flavors.
    • Dried Italian Seasoning: The best savory seasoning for vegetables.
    • Kosher Salt: Enhances all the flavors.
    • Cracked Black Pepper: Balances the flavors.

    Air Fryer Butternut Squash Recipe

    This recipe is a simple to bring for a Thanksgiving side dish, but it’s perfect as a side dish any time of year! I love a quickly this butternut squash recipe comes together. It’s so easy because the air fryer does all the work. And everyone LOVES the buttery and comforting flavors it adds to their meal.

    1. Cut Butternut Squash: Peel, deseed, and cut the squash into 1-inch cubes. You can skip the step and use pre-cut butternut squash cubes.
    2. Toss With Olive Oil: In a medium bowl add the butternut squash cubes. Toss the squash with olive oil.
    3. Season With Spices: In a small bowl, combine the onion powder, garlic powder, paprika, Italian seasoning, salt, and pepper. Stir until combined and toss with the butternut squash.
    4. Add Squash to Air Fryer: Add the coated squash to the air fryer basket in a single layer then close the air fryer basket.
    5. Cook: Cook the butternut squash at 400° Fahrenheit for 18-20 minutes. Shake the basket and toss the squash around halfway through the cooking process. Cook until the squash is golden and tender to your liking.
    6. Garnish and Serve: Season with additional salt and pepper if needed then garnish with fresh parsley if desired.
    First photo of cubed squash in a large clear bowl. Second photo of spices in a small bowl. Third photo of squash mixed with spices. Fourth photo of seasoned squash layered in the air fryer.

    Variations

    This air fryer butternut squash recipe is savory, but it would be delicious if made sweet! There are a lot of unique ways to flavor butternut squash, and it will complement the flavors you choose to use! Here are a few ideas to get the ball rolling.

    • Honey or Maple Syrup: A little added sweetness to the squash is so delicious.
    • Fall Spice Flavors: Cinnamon and/or cardamom taste wonderful with butternut squash.
    • Fresh Herbs: Fresh herbs enhance and add a beautiful touch to the presentation. I love to use fresh chopped parsley or rosemary.
    • Add a Little Spice: A sprinkle of cayenne pepper would be perfect for those who love a little spicy kick to their squash.

    Close up view of air fryer butternut squash garnished with fresh parsley.

    Storing Leftovers

    My favorite way to use leftovers is to make butternut squash soup, but you can always make extra to eat throughout the week. It makes a great side dish to go with any meal. Follow my instructions below for storing and reheating leftover air fryer butternut squash.

    • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
    • To Reheat. Reheat in the air fryer at 350° Fahrenheit, or in the microwave until warmed through.

    Close up photo of squash on a small tan colored plate with a fork lifting out a piece of squash.

    More Squash Recipes To Try

    Squash is a wonderful summer staple that can be used in so many different recipes.  I love that I can use it in casseroles and as a healthy alternative to pasta.  These are some of my favorite squash recipes that I hope you give a try!

    Print

    Air Fryer Butternut Squash

    This easy air fryer butternut squash is tender and savory and makes the BEST side dish to any meal! Seasoned with delicious spices the air fryer cooks this squash to perfection.
    Course Side Dish
    Keyword air fryer butternut squash
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 8
    Calories 51kcal
    Author Alyssa Rivers

    Ingredients

    • 4 cups butternut squash, peeled and cut into 1–inch cubes
    • 1 tablespoon olive oil
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon sweet paprika
    • 2 teaspoons dried Italian seasoning
    • 1 teaspoon kosher salt
    • 1/4 teaspoon cracked black pepper

    Instructions

    • Peel, deseed, and cut the squash into 1-inch cubes. You can skip the step and use pre-cut butternut squash cubes.
    • In a medium bowl add the butternut squash cubes. Toss the squash with olive oil.
    • In a small bowl, combine the onion powder, garlic powder, paprika, Italian seasoning, salt, and pepper. Stir until combined and toss with the butternut squash.
    • Add the coated squash to the air fryer basket in a single layer then close the basket.
    • Cook the butternut squash at 400° Fahrenheit for 18-20 minutes. Shake the basket and toss the squash around halfway through the cooking process. Cook until the squash is golden and tender to your liking.
    • Season with additional salt and pepper if needed then garnish with fresh parsley if desired.

    Nutrition

    Calories: 51kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 294mg | Potassium: 263mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7511IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 1mg
  • White Chocolate Sauce

    White Chocolate Sauce

    Homemade White Chocolate Sauce is a quick and creamy addition to any hot drink or dessert. It’s perfect on top of pancakes and waffles, and will become a staple in your kitchen!

    I feel like it’s time white chocolate got a shout-out from me! It’s delicious and then some. I know, it doesn’t have cocoa powder in it, so some people will tell you it’s not chocolate. Let’s not get hung up on that, and now we can appreciate how amazingly delicious it really is! If you are a white chocolate lover, you have to try this unique White Hot Chocolate, these delicious and perfect for the holidays White Chocolate Cranberry Cookies, and this delectable White Chocolate Eggnog Fudge.

    White chocolate sauce in a jar with a silver spoon taking a scoop out with white chocolate pieces around it.

    Ghirardelli White Chocolate Sauce

    This white chocolate sauce is a must-have in your recipe book! It is creamy and smooth, with the perfect amount of sweetness. This sauce is perfect on top of pancakes (like these pumpkin spice pancakes) or this croissant bread pudding. It would even be great in your white chocolate mocha or on top of a cinnamon roll! If you think of it like a glaze, the number of things you can put it on is endless!

    I love desserts, and I’m always trying to figure out if I can frost or glaze them. This sauce is the perfect choice because it’s a little more flavorful than a glaze, but not as rich and stiff as a frosting. It goes great with spiced desserts because it adds a little sweetness without taking over. It’s the perfect thing to drizzle over a delicious chocolate cake or banana bread. I’ve had it on top of my waffles and mixed with my espresso, there really isn’t anything it WON’T go great with! That’s why you need to save this recipe. I know you’ll come back to it again and again!

    Ingredients

    If you like powdered sugar glaze, then you will love this sauce! This is a simple white chocolate sauce that will wow your taste buds. It is easy to make and has more flavor than a regular glaze. The chocolate you choose will make a difference, so I always use good quality white chocolate. You can find the exact measurements below in the recipe card.

    • White Chocolate: The white chocolate you use will make the biggest difference in how this sauce tastes! If you use high-quality chocolate, you will be able to tell. I used Ghiradelli because I love that brand, but use your favorite! You can also use white chocolate chips if you want.
    • Half and Half: Half and half is just the perfect amount of cream to help the sauce get thick and rich, without making it get too hard when it cools down. It makes the perfect sauce!
    • Butter: Butter adds fat to help the sauce stay creamy and delicious.
    • Clear Vanilla Extract: Clear vanilla extract will help your sauce stay white. If you add the darker-colored extract, it can turn your sauce a little brown. It will still taste great, but I prefer to keep it as white as possible!

    How to Make White Chocolate Sauce

    If you are looking for a simple and easy recipe, then this is it! I love how easy this sauce is to make, and how delicious it is. Once you taste it, you will be absolutely dazzled by the taste it adds to your favorite desserts! It really couldn’t get any easier than this.

    1. Heat: Heat the half and half on the stovetop in a small saucepan over medium-high heat.
    2. Melt: Once it starts to boil, then remove it from the heat and add the chopped chocolate and butter.
    3. Whisk: Whisk until smooth and then stir in the vanilla.
    4. Cool: Let cool and enjoy!
    Process photos showing chopped white chocolate, half and half heating in a pan, then the chocolate and butter being added, and then the finished product in the pan with a whisk resting in it.

    Flavor Your White Chocolate Sauce!

    White chocolate sauce is so perfect for so many dishes. You could even use it on top of your pancakes, or mix it into your coffee. It makes the perfect addition to winter treats, and here are some fun ways to add different flavors to the sauce.

    • Pumpkin Pie Spice: Pumpkin pie spices are warm and perfect for a cold weather dessert or drink. With spices like cinnamon, ginger, and nutmeg, this spice blend adds the perfect amount of holiday to the sauce! Add the spices as the half and half begins to steam.
    • Chai Spice: Chai spice blend is perfect for flavoring this white chocolate sauce. It is full of warm flavors and spices like cardamom, allspice, and white pepper. It leaves a nice flavor in your mouth and goes great with coffee. Add the spices as the half and half begins to steam.
    • Add Alternative Extract: You could flavor this sauce in almost any way with extract! Do you love almonds? Add some almond extract to the dish! You could add peppermint or hazelnut. Get creative and you will be so happy with how the sauce can be made to fit any flavor you like!
    • Orange Zest: Orange zest is the perfect way to brighten up this white chocolate sauce. Zest half an orange into the sauce when it is finished but still warm for a great citrus flavor.

    A spoon taking a scoop out of the sauce jar with white chocolate sprinkled around it.

    Storing Leftovers

    If you are like me, then you’ll want to make extra sauce to put on your next dessert! This white chocolate sauce makes great leftovers. Here is how you can save your sauce for later.

    • In the Fridge: Put your cooled white chocolate sauce in an airtight container and put it in the fridge. It will stay good for up to a week. It will likely be ok to use longer than a week, but because it has dairy in it it would be best to eat in 7 days.

    Put Your Sauce on This!

    If you are still looking for ideas for what to put this sauce on, then I have some more ideas for you! This white chocolate sauce is the best thing to happen to your desserts and drinks. I tried it once, and now I want it on everything! It is so smooth and the perfect amount of sweetness, you have to try it with these!

    Print

    White Chocolate Sauce

    Homemade White Chocolate Sauce is a quick and creamy addition to any hot drink or dessert. It's perfect on top of pancakes and waffles, and will become a staple in your kitchen!
    Course Dessert
    Cuisine American
    Keyword sauce, white chocolate, white chocolate sauce
    Prep Time 5 minutes
    Cook Time 0 minutes
    Total Time 5 minutes
    Servings 10
    Calories 149kcal
    Author Alyssa Rivers

    Ingredients

    • 8 oz white chocolate, chopped
    • 1/2 cup half and half
    • 1 tablespoon unsalted butter
    • 1 teaspoon clear vanilla extract

    Instructions

    • Heat the half and half on the stovetop in a small saucepan over medium-high heat.
    • Once it starts to boil, remove it from the heat and add the chopped chocolate and butter.
    • Whisk until smooth and stir in the vanilla.
    • Let cool and enjoy!

    Nutrition

    Serving: 2tablespoons | Calories: 149kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 12mg | Sodium: 28mg | Potassium: 82mg | Fiber: 0.04g | Sugar: 14g | Vitamin A: 85IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 0.1mg
  • Divinity Candy

    Divinity Candy

    Divinity candy is an old fashioned Southern confection made from egg whites, corn syrup, and sugar. You will love the sweet soft texture of this classic holiday treat that is perfect for sharing with friends and neighbors.

    The chewy and delicious flavors of divinity has been a favorite for generations! Everyone is calling their Grandma for this recipe because of their childhood memories. I love old family recipes that are nostalgic like my Grandmas’s pumpkin pie, these Christmas cookies, and the very best fudge!

    A pile of divinity on a gray plate. Pecans, greenery, and ornaments are styled around the plate.

    What Is Divinity Candy?

    The unique texture of divinity candy is a combination of several treats. It’s smooth like fudge, airy like a marshmallow, but chewy like taffy. I love these cute little soft candies that look like snow caps. Customizable add-ins like nuts, extracts, and crushed candy canes make this treat fun and versatile. It’s sweetness is heavenly and simply divine!

    Every bite of this vintage candy melts in your mouth. Divinity candy is the perfect holiday treat because it’s small in size, but loaded with sweetness. I love to make fudge during the holidays for the same reason. It’s small, sweet, and the best treat for giving! You’ll want to make my vanilla fudge, peanut butter fudge, or my amazing egg nog fudge. I love all of the different flavors you can make with fudge.

    Ingredients Needed For Divinity Candy

    It only takes a handful of simple ingredients to make this indulgent treat. Divinity candy is deliciously sweet with added nuts for texture, so have fun with the add-ins. Most of the ingredients you most likely will have on hand. Just be sure to have the add-ins of your choosing and you are set!

    • Granulated Sugar: Lots of sweetness in this recipe!
    • Water: Helps in the boiling process of the candy.
    • Light Corn Syrup: Sweet corn syrup is essential in this recipe.
    • Egg Whites: Make sure the eggs are room temperature before whipping.
    • Salt: Just a little to balance out the sweetness.
    • Vanilla Extract: Adds great flavor to the divinity. Use almond extract or peppermint extract.
    • Pecans: I like pecans, but other nuts would be delicious!

    Divinity Candy Recipe

    Making homemade divinity candy can be intimidated, but I walk you through each and every step! You will be so proud of yourself once you see how easy this recipe is to make. Your Grandma most likely made this candy by hand, but a stand mixer will make it much easier for you! So make a big batch and be sure you share the yumminess with friends and family. Everyone will LOVE them!

    Cook the Divinity

    1. Prepare the Baking Sheet Pan: Line two sheet pans with parchment paper and set aside.
    2. Bring Sugar, Water, and Corn Syrup to a Boil: In a large saucepan over medium heat, add the sugar, water, corn syrup, and salt. Stir constantly until the sugar has dissolved and reaches a boil. 
    3. Continue to Cook: Continue to cook, without stirring, until the sugar reaches 260 degrees Fahrenheit. This will take about 8-10 minutes. I like to set my candy thermometer in the pot. This is so I can watch when it reaches the right temperature.
    4. Beat Egg Whites: While the sugar is cooking, beat the egg whites in a stand mixer on high speed. Use the paddle attachment until stiff peaks form. 
    5. Whip Egg Whites Into Hot Sugar: When the sugar has reached the proper temperature, then you can remove it from the heat. SLOWLY pour the sugar into the egg whites while the paddle is still whipping. Be sure to add the hot sugar very SLOWLY. It should take 2-3 minutes to completely add all the sugar.
    6. Continue to Beat: Continue to beat the candy for another 6-8 minutes. Beat until the candy starts to lose its glossiness and begins to hold its shape. 

    Shape the Divinity

    1. Check Candy For Doneness: Here’s how to test some of the candy for doneness. Take a spoonful then scrape it onto the prepared baking sheet. It should hold its shape in the mound. If it sinks, then you need to continue to mix it for a few more minutes.
    2. Fold in Vanilla and Pecans: When the candy has reached the desired consistency, then fold in the vanilla and chopped pecans. 
    3. Form Candy Onto Prepared Pan: Working quickly while the candy is hot, use two spoons to form the divinity candy. Use one spoon to grab about 1 tablespoon size scoop, and use the other spoon to scrape the candy onto the parchment paper. Continue forming drops of divinity candy until the batter is all gone.
    4. Cool and Enjoy: Allow the candy to cool completely. It will take 1-2 hours to properly set before eating.
    First photo is the ingredients in a saucepan. Second photo is the egg whites being whipped in the stand mixer. Third photo is the pecans added to the divinity batter. Fourth photo is the drops of divinity candy on a baking sheet pan.

    Tips and Variations

    Here are a few tips to give you success in making divinity! I promise it is much easier than it looks! Make the flavor combinations just how you like them. It’s fun to be creative!

    • Use Room Temperature Egg Whites: Cold egg whites will react poorly to the hot sugar. Room temperature eggs whites is a must!
    • Slowly Combine the Sugar and Egg Whites: Adding the hot sugar to the egg whites should be a SLOW process! Don’t add it all in too quickly. Pour a slow steady stream. It should take about 2 minutes to pour the hot liquid over the egg whites.
    • Extracts: Switch out the flavors by using different extracts like almond or peppermint. You can also play around with colors and add food coloring. My kids love when I add color!
    • Nuts: Traditional divinity candy has pecans. You can replace the pecans with another nut, like pistachios or walnuts. The added crunch is delicious!
    • Mold Into Squares: Sometimes I use a disposable aluminum foil pan. Right after I add the extract and nuts, I spread it into an 8×8 inch pan. Once cooled, cut into squares and enjoy!

    Close overhead view of divinity on parchment paper.

    Storing Leftover Candy

    Once your divinity has cooled and is set, you’re ready to enjoy it or save it for later. I love to make this candy ahead of time because it keeps well. Then I can take it to friends and neighbors when I have time.

    • At Room Temperature: Store divinity candy in airtight container at room temperature. I use parchment paper between layers. Divinity candy can stored and kept at room temperature for up to a week. It’s best to store in a dry place and not to expose your candy to humidity.
    • In the Freezer: You can store your candy long-term. Store the candy in an airtight container and place in the freezer for up to 1 month.

    Close up view of a hand holding divinity with a bite out of it. Pecans are scattered around the plate of divinity.

    More Holiday Desserts To Try

    The holidays are the best time to make fun holiday desserts! Everyone loves classic holiday treats they look forward to this time of year. Holiday treats make the best memories! Try some of my favorite holiday desserts. Your family and friends will LOVE them!

    Print

    Divinity

    Divinity is an old fashioned Southern confection made from egg whites, corn syrup, and sugar. You will love the sweet soft texture of this classic holiday treat that is perfect for sharing with friends and neighbors.
    Course Dessert
    Keyword divinity
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 40 divinities
    Calories 88kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups granulated sugar
    • ½ cup water
    • ½ cup light corn syrup
    • 2 large egg whites, room temperature
    • ¼ teaspoon salt
    • 2 teaspoons vanilla extract
    • 1 cup pecans, chopped

    Instructions

    Cook the Divinity

    • Line two cookie sheets with parchment paper and set aside.
    • In a large saucepan over medium heat, add the sugar, water, corn syrup, and salt. Stir constantly until the sugar has dissolved and just reached a boil.
    • Continue to cook, without stirring, until the sugar reaches 260° Fahrenheit, about 8-10 minutes.
    • While the sugar is cooking, beat the egg whites in a stand mixer using the paddle attachment until stiff peaks are formed.
    • When the sugar has reached the proper temperature, remove it from heat and slowly pour it into the egg whites while whipping. Be sure to add the hot sugar very slowly, it should take 2-3 minutes to completely add all the sugar.
    • Continue to beat the candy for another 6-8 minutes until the candy starts to lose its glossiness and begins to hold it’s shape.

    Shape the Divinity

    • You can test some of the candy for doneness by taking a spoonful and scraping it onto the parchment lined baking sheet. It should hold it’s shape in the mound, if it sinks you need to continue to mix it for another couple minutes.
    • When the candy has reached the desired consistency, fold in your vanilla and pecans.
    • Working quickly while the candy is hot, get two spoons to form the divinity. Use one to grab about 1 tablespoon size scoop, and use the other spoon to scrape the candy onto the parchment paper. Continue forming drops of divinity until the batter is all gone.
    • Allow the candy to cool completely before eating. Divinity candy takes anywhere from 1-2 hours to set properly.

    Nutrition

    Serving: 1divinity | Calories: 88kcal | Carbohydrates: 19g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 3mg | Iron: 0.1mg
  • Gingersnap Cookies

    Gingersnap Cookies

    Crispy on the outside, warm and chewy on the inside, these Gingersnap Cookies are everything you want in a holiday dessert! They are the perfect way to finish off any holiday meal and leave everyone feeling merry and bright.

    I love the holidays! I love everything to do with Christmas and Thanksgiving. It has always been a special thing in my family. Now that I have my own I love making holiday traditions that we look forward to every year. Once it gets cold outside, you will see a Honey Glazed Ham, a classic Sweet Potato Casserole, and of course a Pumpkin Pie on our table. But my family asks me every year without fail to make these gingersnap cookies. The holidays aren’t the same without them!

    Gingersnap cookies stacked on top of each other on a wire rack.

    Ok, I seriously think this is the BEST gingersnap cookie I have ever had! It is perfectly crispy on the outside, and then when you chew it, it just melts into your mouth. The warm spices and rich molasses give this cookie the perfect amount of flavor. It will bring you right back to the holidays every time you eat it. It is the perfect cookie!

    If you have never had a gingersnap before, they taste like a gingerbread cookie. It has molasses in it, which is an important ingredient in gingerbread recipes. It also has, you guessed it, ginger! When you mix ginger with sugar and other spices it makes the most amazing warm and flavorful cookie! Gingersnap cookies go perfect with a cup of warm apple cider or a mug of wassail. In fact, they are great after any holiday meal. You’ll be so glad you gave this recipe a try, I’m sure it will become a family tradition!

    Ingredients for Gingersnap Cookies

    You will have most of these ingredients on hand already! Molasses is important to this cookie because it’s what gives the cookie it’s color and deep flavor. You really can’t skip it, so you might have to run to the store to grab it. You are going to love these cookies! Find the exact measurments in the recipe card below.

    • Butter: I used unsalted, and you want to make sure to leave it out for a few hours before you start baking. Room temperature butter is important for creaming the sugar.
    • Granulated Sugar: Your regular pantry sugar will work.
    • Egg: I always use grade A large eggs in my recipes.
    • Molasses: Molasses is a thick syrup that has a really dark color. It is what gives these cookies their dark brown color and a deep rich and sweet flavor.
    • All-Purpose Flour: All purpose flour is easiest to work with and makes a great cookie.
    • Baking Soda: Baking soda helps the cookies rise and bake evenly.
    • Baking Powder: Baking powder also helps the cookie rise and bake evenly.
    • Ground Ginger: Ground ginger is a warm spice that is used in all kinds of holiday desserts, and is what makes this gingersnap cookie, well, gingery! It’s obviously a must for this recipe!
    • Ground Cinnamon: Ground cinnamon is warm and earthy, and leaves a little spice in your mouth that is perfect when paired with the sugar and ginger.
    • Ground Cloves: Cloves are a really mild sweet and spicy flavor that add the perfect flavor to this spiced cookie.
    • Salt: Salt helps to bring out all of the delicious flavors in this cookie and balances out the sweetness.

    The best thing about these gingersnap cookies is that they are so easy to make! If you can make a chocolate chip cookie, you can make a perfect and flavorful holiday cookie that your whole family will love. I love to make them a little crispy, so they have the “snap” that you are expecting in a gingersnap cookie.

    1. Cream: In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy, about 4-6 minutes. Add in the egg and molasses and mix until combined.
    2. Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt. Slowly add the dry ingredients to the creamed wet ingredients until combined.
    3. Chill: Cover the bowl and chill for 2 hour. When the hour is almost over, preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
    4. Scoop: Using a medium cookie scoop, scoop the dough and roll into even balls. Roll the balls of dough in the remaining ½ cup of sugar.
    5. Bake: Place the dough balls on the prepared table baking sheets, leaving 2 inches of space between each cookie. Bake for 15-17 minutes, until lightly browned and the top has that distinct cracked texture of a gingersnap.
    6. Cool: Let cookies cool for about 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.
    Process photos showing the dry ingredients added to a bowl, then the wet ingredients added, then the dough rolled into balls and coated with sugar.

    Tips for Making These Gingersnap Cookies

    • Spray Measuring Cup: To keep the molasses from sticking to the measuring cup, spray the measuring cup with cooking spray. The molasses will come right out!
    • Chewier Cookies: If you like gingersnaps a little softer and chewier, bake for 13-14 minutes.  
    • Room Temperature Ingredients: Use room temperature ingredients for the smoothest, fluffiest dough. 
    • Beat Butter: Beat the butter and sugar for 4-6 minutes until the color gets light and it gets fluffy. That’s how you will know that the ingredients are fully mixed and you will get the best texture cookie!

    Gingersnap cookies on a wire rack with cinnamon sticks.

    Storing Leftovers

    These gingersnap cookies make perfect leftovers! They are just as good the next day, and are a great cookie to make ahead. Here is how to store your leftover cookies.

    • On the Counter: Store your leftover cookies in an airtight container for up to 5-7 days. They will start to get too hard if you leave them out for too long, so make sure that once they cool off you put them in an airtight container.

    Other Spiced Cookies to Try

    I can’t say no to a holiday cookie. There is something about them that just makes me feel warm and fuzzy inside. They go perfect with a cup of hot chocolate by the fireplace. I make so many cookies during the holidays because they make perfect gifts too. Here are some holiday cookie recipes that you need to try this year!

    Print

    Gingersnap Cookies

    Crispy on the outside, warm and chewy on the inside, these Gingersnap Cookies are everything you want in a holiday dessert! They are the perfect way to finish off any holiday meal and leave everyone feeling merry and bright.
    Course Dessert
    Cuisine American
    Keyword cookies, gingersnap cookies
    Prep Time 15 minutes
    Cook Time 17 minutes
    Chill Time 2 hours
    Total Time 2 hours 32 minutes
    Servings 36 Cookies
    Calories 103kcal
    Author Alyssa Rivers

    Ingredients

    • ¾ cup butter room temperature
    • 1 ½ cup granulated sugar divided
    • 1 large egg room temperature
    • ¼ cup molasses
    • 2 ¼ cups all-purpose flour
    • 1 ½ teaspoons baking soda
    • ½ teaspoon baking powder
    • 1 ½ teaspoons ground ginger
    • ¾ teaspoon ground cinnamon
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt

    Instructions

    • In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy, about 4-6 minutes. Add in the egg and molasses and mix until combined.
    • In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt. Slowly add the dry ingredients to the creamed wet ingredients until combined.
    • Cover the bowl and chill for 2 hour. When the hour is almost over, preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
    • Using a medium cookie scoop, scoop the dough and roll into even balls. Roll the balls of dough in the remaining ½ cup of sugar.
    • Place the dough balls on the prepared table baking sheets, leaving 2 inches of space between each cookie. Bake for 15-17 minutes, until lightly browned and the top has that distinct cracked texture of a gingersnap.
    • Let cookies cool for about 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.

    Nutrition

    Calories: 103kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 0.002mg | Calcium: 11mg | Iron: 1mg
  • Slow Cooker Chicken and Mushroom Stroganoff

    Slow Cooker Chicken and Mushroom Stroganoff

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

    Slow cooker chicken and mushroom stroganoff takes just minutes to throw in the crock pot! It is so creamy and delicious and will become an instant family favorite!

    The only thing better than pasta is pasta that you can make in a slow cooker or Instant Pot. It makes dinner a breeze! For more quick and easy pasta recipes your family will go crazy over, try this Instant Pot spaghetti, crock pot Olive Garden pasta, and slow cooker lemon chicken piccata!

    Slow cooker chicken and mushroom stroganoff in a black bowl with a fork on the side of the dish.

    Chicken and Mushroom Stroganoff in the Slow Cooker

    This chicken and mushroom stroganoff is the perfect weeknight meal. It’s so easy to throw together and always satisfies! As soon as I got the kids to school I looked in my cupboard for ingredients and was able to throw this stroganoff into the slow cooker. It took under 5 minutes! All of my fellow busy moms rejoice.

    It has minimal ingredients and the chicken cooks to tender and juicy perfection in the creamy mushroom sauce. I did use a can of cream of chicken soup but if you have some extra time you can make my homemade cream of chicken soup. The sauce is so easy, creamy, and perfect with some noodles tossed inside. Trust me when I say your family is going to go crazy over it! It’s picky eater-approved! Looking for more easy dinner recipes? Find more slow cooker dinners here. You’ll have to try my Instant Pot beef stroganoff as well!

    What You’ll Need to Make It

    I loved the flavor in the creamy sauce and the mushrooms hidden throughout were awesome. This was the perfect easy meal for the whole family. With how simple slow cooker chicken and mushroom stroganoff is, you will want to make it again and again! Check out the recipe card below for measurements.

    • Chicken Breasts: I used boneless and skinless chicken breasts, cut into cubes.
    • Sliced Mushrooms: I used regular brown mushrooms, but cremini and baby bella mushrooms also work!
    • Cream Cheese: You will want this to be softened so your sauce turns out lump-free.
    • Cream of Chicken Soup: Use canned soup for easy prep or make your own from scratch! Find my full recipe here. For more mushroom flavor, you can also use cream of mushroom soup.
    • Dry Onion Soup Mix: You only need one packet to give this stroganoff all the flavor it needs.
    • Salt and Pepper: Season to taste.
    • Fresh Parsley: Chopped and added on top for garnish! I love adding fresh herbs to my dishes because they not only look great, but add extra flavor and aromatics as well.
    • Large Egg Noodles: It wouldn’t be stroganoff without ’em!

    How to Make Chicken and Mushroom Stroganoff in the Slow Cooker

    It’s so easy! This slow cooker chicken and mushroom stroganoff is the kind of recipe you can set and forget. Run your errands, pick up the kids, and then you have a delicious, hearty dinner to come home to!

    1. Add Chicken and Mushrooms: Place the chicken in the bottom of a lightly greased slow cooker. Then add the mushrooms.
      Prepare Sauce: In a medium-sized bowl, add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
    2. Cook: Cook on low for 4-6 hours or high for 3.
    3. Serve Over Pasta: Pour over noodles and sprinkle with fresh parsley and salt and pepper.
    Chicken and mushroom stroganoff in a slow cooker with a wooden spoon stirring it.

    Tips and Serving Suggestions

    If you are looking for an easy-to-make slow cooker meal that your family will love, this recipe is it! Here are a few simple ways to make it taste even better.

    • Adding More Flavor: If you want your stroganoff to have stronger flavor, add a splash of Worcestershire sauce!
    • Serve With: This creamy mushroom sauce and chicken works well with so many different things! I always go for stroganoff-style egg noodles, but white rice, brown rice, mashed potatoes, linguine, fettuccine, farfalle, and tagliatelle are all great options too!

    A Reader’s Review

    This recipe is delish! My boys wanted seconds and thirds! Easy to make and comes out amazing. Thank you for sharing!

    Dawn

    Stroganoff with egg noodles over top in the slow cooker.

    Storing Leftovers

    Not only is this chicken and mushroom stroganoff super easy to make, but it’s great for leftovers! Here’s how to keep it tasting delicious.

    • In the Refrigerator: Store leftover stroganoff in an airtight container for up to 4 days.
    • In the Freezer: Store in a freezer bag for 1-2 months. Thaw overnight in the fridge before reheating.
    • To Reheat: Heat on the stove over medium heat. Add water or chicken broth as needed if the sauce is too thick.

    Chicken and mushroom stroganoff in a slow cooker being stirred by a wooden spoon.

    More Tried and True Slow Cooker Recipes

    My crock pot is one of my favorite things to cook with. It makes dinner so easy! I love that my family can come home to a scrumptious, hearty meal at the end of a busy day. Here are just a few of our many favorite slow cooker recipes!

    • Place the chicken in the bottom of a lightly greased slow cooker. Then add the mushrooms on top.

    • In a medium-sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.

    • Cook on low for 4-6 hours or high for 3. Serve over noodles and top with fresh parsley and salt and pepper.

    Originally posted September 15, 2016
    Updated on November 25, 2022

    Serves: 4

    Calories347kcal (17%)Carbohydrates3g (1%)Protein28g (56%)Fat25g (38%)Saturated Fat13g (65%)Cholesterol142mg (47%)Sodium336mg (14%)Potassium506mg (14%)Sugar2g (2%)Vitamin A891IU (18%)Vitamin C1mg (1%)Calcium68mg (7%)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

    Cuisine American

    Keyword chicken and mushroom stroganoff, slow cooker chicken and mushroom stroganoff recipe, slow cooker stroganoff recipe, stroganoff recipe

    Save