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  • Easy Cuban Sandwich Recipe

    Easy Cuban Sandwich Recipe

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    The delicious Easy Cuban Sandwich is layered with two kinds of pork, loads of melted swiss cheese, pickles, and mustard. Toasted in butter and pressed to perfection, this is one ultimate sandwich for pork lovers.

    I love any kind of delicious pork, whether it’s on a sandwich, cooked as a roast, or served with mashed potatoes and gravy! If you love pork then be sure to try this Skillet Pork Cacciatore or this Slow Cooker Mississippi Pork Roast next!

    A Cuban sandwich sliced in half with the two halves stacked on each other on a plate.

    Easy Cuban Sandwich Recipe

    This hearty sandwich is all about the layers and each one plays a significant flavor role in taste. The main ingredient, however, is the two kinds of pork. Layers and layers of smoked ham are paired with thinly sliced pork tenderloin. The Cubano is the ultimate sandwich with the tangy and tart taste of the pickles and mustard paired with melted swiss cheese and pork.

    Not only is this sandwich packed with flavor but it’s actually really easy to make! All of the different ingredients complement each other so well and it will make you want this sandwich every week for lunch! It’s also easy to change things up and make this your own. But trust me, once you try this recipe, it will be your new classic, go-to sandwich of choice!

    Ingredients in a Cuban Sandwich

    This delicious sandwich has a handful of main ingredients and depending on whether you’re from Miami or Tampa you might have different opinions on the correct variation! Check out the recipe card at the bottom of the post for exact measurements.

    Pork Tenderloin

    • Pork Tenderloin: This cut of meat is a MUST for this sandwich!
    • Olive Oil: This will help the seasonings stick to your pork
    • Orange Juice: The citrus flavor adds a nice touch to the meat.
    • Lime Juice: Add in a splash of lime to complement the flavors in the meat.
    • Garlic Cloves: If you don’t use fresh garlic cloves then you can use minced garlic. ½ teaspoon equals about 1 clove of garlic.
    • Dried Oregano: This seasoning is just the right flavor.
    • Cumin: The cumin adds in some flavor but don’t worry, it doesn’t add in heat!

    Sandwich

    • Cuban Bread: I like to use my homemade Cuban bread recipe but Italian bread will also work!
    • Swiss Cheese: I love the contrasting flavor that this cheese brings to the sandwich.
    • Smoked Ham: Grab this at the deli and it will be sliced and ready to go!
    • Dill Pickles: You can’t ever have enough pickles on a sandwich! These are the best!
    • Mustard: Regular mustard is what I use but you could use dijon mustard if you want to amp up the flavoring.
    • Butter: I used unsalted butter.

    How to Make a Cuban Sandwich

    This sandwich is all about the layers, and the most cumbersome part of the prep is cooking the pork tenderloin (only because of the time it takes to cook).

    Pork Tenderloin

    1. Prep: Preheat the oven to 375 degrees Fahrenheit and line a rimmed baking sheet with foil. 
    2. Make Seasoning and Pour: Place the pork tenderloin on the prepared baking sheet. In a small bowl whisk the olive oil, orange juice, lime juice, garlic cloves, oregano, and cumin together and pour over the pork. 
    3. Cook: Cook for 30 to 40 minutes or until the meat reaches an internal temperature of 145ºF. Thinly slice the meat and set aside.

    Sandwich

    1. Slice the Bread: Slice each loaf of bread in half lengthwise and then cut it into 4 equal parts.
    2. Layer: Begin layering the ingredients by adding half of the cheese to the bottom layer of the sandwich bread. Top with the smoked ham, sliced pork, and pickles. Place the remaining cheese on top. Spread mustard on the top piece of bread and place on the sandwich.
    3. Toast: Melt the butter in a skillet or griddle over medium heat. Add the sandwiches and set a heavy skillet, such as an iron skillet, on top of the sandwiches to press them down. Once toasted, flip the Cuban sandwich and repeat. If you want, you can use a panini press to toast this sandwich to perfection!
    6 pictures showing how to put together a Cuban sandwich.

    Do You Have to Use Cuban Bread?

    This depends on who you ask, but truthfully you can use any soft loaf bread to prepare this sandwich. If the bread is too hard it won’t press easily when cooking it at the end.

    The close up of someone holding one half of a Cuban sandwich.

    Which Pork is Best?

    This particular recipe calls for pork tenderloin because it’s easier and quicker to prepare than pork shoulder. Either type of pork cut will work and the shoulder can be flavored slightly more than the tenderloin. The choice is yours!

    A Cuban sandwich on a plate with a bite taken out.

    Try Out More Sandwich Recipes!

    Who doesn’t love a delicious sandwich? Whether it’s sliders for an apeteier or a hearty, flavor filled sandwich for lunch, they are delicious any time of the day, week or year! Here are some more delicious ones that you MUST try!

    Pork Tenderloin

    Pork Tenderloin

    • Preheat the oven to 375º Fahrenheit and line a rimmed baking sheet with foil.

    • Place the pork tenderloin on the prepared baking sheet. In a small bowl whisk the olive oil, orange juice, lime juice, garlic cloves, oregano, and cumin together and pour over the pork.

    • Cook for 30 to 40 minutes or until the meat reaches an internal temperature of 145º Fahrenheit. Thinly slice the meat and set aside.

    Sandwich

    • Slice each loaf of bread in half lengthwise and then cut it into four equal parts.

    • Begin layering the ingredients by adding half of the cheese to the bottom layer of the sandwich bread. Top with the smoked ham, sliced pork, and pickles. Place the remaining cheese on top. Spread mustard on the top piece of bread and place on the sandwich.

    • Melt the butter in a skillet or griddle over medium heat. Add the sandwiches and set a heavy skillet, such as an iron skillet, on top of the sandwiches to press them down. Once toasted flip the sandwich and repeat.

    If you have a panini press you can also use it to toast and press the sandwiches.
    Originally Posted on February 21, 2020
    Updated on November 25, 2022

    Serves: 8

    Serving1sandwichCalories582kcal (29%)Carbohydrates29g (10%)Protein42g (84%)Fat33g (51%)Saturated Fat15g (75%)Polyunsaturated Fat3gMonounsaturated Fat12gTrans Fat0.1gCholesterol124mg (41%)Sodium1377mg (57%)Potassium536mg (15%)Fiber2g (8%)Sugar3g (3%)Vitamin A621IU (12%)Vitamin C6mg (7%)Calcium564mg (56%)Iron4mg (22%)

    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 lunch, Main Course

    Cuisine Cuban

    Keyword Cuban, Cuban Sandwich Recipe, easy, sandwich

  • Turkey Noodle Soup

    Turkey Noodle Soup

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    Making a big pot of turkey noodle soup is the best way to use up your Thanksgiving leftovers! It’s creamy, savory, and filled with delicious herbs and veggies! Your family is going to love this easy, hearty meal.

    Nothing compares to homemade soup. It’s just so flavorful, comforting, and delicious! I have too many favorite soup recipes to count. A few you’ve got to try, though, is this copycat zuppa toscana, pasta e fagioli, and Italian wedding soup!

    Hero image of a ladle scooping up turkey noodle soup.

    Turkey Noodle Soup (Great for Thanksgiving Leftovers!)

    I don’t know about you, but after Thanksgiving I always have more turkey than I know what to do with. You can only have so many turkey steaks before you start to get burned out, so make this soup instead! I honestly think it rivals my homemade chicken noodle, and that’s saying something! Once you try this turkey noodle soup for yourself, you’ll see what I mean. It’s just too good.

    This is one of my favorite things to make after Thanksgiving because it’s so comforting and delicious. The broth is extremely flavorful and creamy! Once you add fresh herbs, veggies, and thick egg noodles, it really comes together. Of course, we can’t forget the leftover Thanksgiving turkey you worked so hard on! Shred some up for juicy bits of goodness throughout this delicious homemade soup. From there, all you need to do is grab some saltine crackers and get ready for a cozy night in!

    Ingredients for Turkey Noodle Soup

    The great thing about this turkey noodle soup is all of the pantry staples it uses. Once Thanksgiving is over, the last thing I want to do is make a trip to the grocery store! See the recipe card below for exact measurements.

    • Butter: Used for cooking the diced veggies in.
    • Onion: For soups, I usually use sweeter onions. Go for white or yellow!
    • Carrots: You’ll want these to be peeled and diced.
    • Celery Stalks: I love diced celery in soup because it adds the best texture!
    • Minced Garlic: Fresh garlic is the best for adding in savory flavor.
    • Herbs: Time to break out your spice rack! To give your soup the best flavor, add dried thyme, dried parsley, and dried basil as well.
    • Flour: Add a little flour to thicken your broth.
    • Turkey Broth: This acts as the base of your soup. You can either use prepackaged broth or make your own! Chicken broth will also work.
    • Shredded Turkey: Another way to use up leftover turkey meat from Thanksgiving!
    • Canned Evaporated Milk: A must-add for creaminess.
    • Salt and Pepper: Add both to taste.
    • Noodles: I used dried homemade style egg noodles.
    • Frozen Peas: You’ll throw these in at the end to make your turkey soup a little more hearty.

    Using Bouillon Cubes

    For an extra pop of savory flavor, throw in a chicken bouillon cube! It gives this turkey noodle soup the perfect seasoned, umami flavor. I typically use 1 bouillon cube per 2 cups of water.

    Let’s Make Some Homemade Soup!

    This noodle soup is SO easy to make and the best for leftover turkey from Thanksgiving! Your family is going to love it. Once you start making soup from scratch, you won’t go back!

    1. Cook Vegetables: In a large pot over medium high heat, add the butter and melt. Then add the onion, carrots, and celery. Cook and stir until vegetables are softened. Stir in garlic, thyme, parsley, and basil, and cook for 1 minute.
    2. Add Flour: Sprinkle the flour over the cooked vegetables. Stir until a paste forms.
    3. Add Broth: Add the broth, thyme, parsley, and basil, and whisk for about 5 minutes or until the mixture starts to slightly thicken. 
    4. Mix in Remaining Ingredients, Simmer: Add the shredded turkey, evaporated milk, and noodles to the pot. Reduce the heat to low and simmer for about 15 minutes, or until the noodles are tender. Stir in the frozen peas and cook an additional 5 minutes.
    5. Season to Taste: Before serving, adjust the seasoning by adding salt and pepper if needed. The seasoning will need to be adjusted depending on how seasoned the turkey is that you are using. Garnish with fresh parsley!
    3-photo collage of soup ingredients being added to a large pot.

    Making Homemade Turkey Stock

    This turkey noodle soup is super easy to make from scratch thanks to all of the leftovers from Thanksgiving. If you want to make homemade turkey stock, save your turkey carcass and bones. Add it to a large stockpot with one gallon of water along with your favorite herbs and seasonings. Then, let it simmer for about 3 hours and strain once it’s done. You can use this in place of packaged chicken or turkey broth.

    Turkey noodle soup served in a stoneware bowl.

    Storing Leftovers

    Is there anything better than leftover soup? It’s so easy to heat up for a hearty lunch. Now that you have a big pot of turkey noodle soup made, here’s how to keep it tasting fresh and delicious!

    • In the Refrigerator: Store turkey noodle soup in an airtight container for 3-4 days.
    Can Turkey Noodle Soup Be Frozen?

    Yes! Let your turkey noodle soup cool and then transfer it to a gallon-sized freezer bag. Freeze for 2-3 months. Thaw overnight in the fridge before reheating.

    Closeup of turkey noodle soup.

    More Ways to Use Leftover Turkey

    Here are a few more unique ways to use up leftovers from Thanksgiving! These recipes are great for weeknight dinners. Your family is going to love them!

    • In a large pot over medium high heat, add the butter and melt. Add the onion, carrots, and celery. Cook and stir until vegetables are softened. Stir in garlic, thyme, parsley, and basil, and cook for 1 minute.

    • Sprinkle the flour over the cooked vegetables. Stir until a paste forms.

    • Add the broth, thyme, parsley, and basil, and whisk for about 5 minutes or until the mixture starts to slightly thicken.

    • Add the shredded turkey, evaporated milk, and noodles to the pot. Reduce the heat to low and simmer for about 15 minutes, or until the noodles are tender. Stir in the frozen peas and cook an additional 5 minutes.

    • Before serving, adjust the seasoning by adding salt and pepper if needed. The seasoning will need to be adjusted depending on how seasoned the turkey is that you are using. Garnish with fresh parsley!

    Serves: 6

    Calories410kcal (21%)Carbohydrates35g (12%)Protein32g (64%)Fat16g (25%)Saturated Fat8g (40%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.3gCholesterol122mg (41%)Sodium1429mg (60%)Potassium690mg (20%)Fiber4g (16%)Sugar11g (12%)Vitamin A5766IU (115%)Vitamin C14mg (17%)Calcium212mg (21%)Iron3mg (17%)

    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 thanksgiving, turkey noodle soup recipe

  • Andes Mint Cookies

    Andes Mint Cookies

    These Andes mint cookies are chewy and soft, topped with a lovely mint frosting and silky chocolate ganache. Andes mint candies sit on top and melt into the cookie as you chew, making it the perfect bite every time!

    I love cookies, especially chocolate ones! Chocolate and mint are the perfect pair because the mint balances out the sweetness of the chocolate. I also love a chewy cookie that melts into your mouth when you bite it. This chocolate mint cookie is all of that and then some! Cookies are the perfect holiday treat, and if you need some fun and unique cookie recipes, you’ve got to try these Triple Chocolate Peppermint Cookies, or these Chocolate Snowball Cookies. I make these Pumpkin Cookies every year because they are so easy and everyone loves them!

    Andes mint chocolate cookies on parchment paper, and one of the cookies has a bite taken out of it.

    Chocolate Andes Mint Cookies

    Andes mint cookies are a favorite at my house! The Andes mint candies are something I love to have in a bowl on the counter. They are so silky smooth and have the perfect amount of mint. That is probably why everyone is head over heels in love with this cookie. The Andes chocolate mints on top make all the difference! They melt into your mouth and combine with the frosting and ganache, and it’s heavenly!

    I love a good cookie. I honestly don’t know anyone who would turn down a chocolate chip cookie, or a fudgy no bake cookie. Mint cookies aren’t for everyone, but if you are a mint lover, this cookie will be your absolute favorite. The chocolate cookie has a little bit of mint in it, and the frosting is minty too, and it’s the perfect amount for me! They make a great Christmas cookie, or make them anytime you want!

    Ingredients

    It may look like a long list, but most of it you will already have in your pantry! The Andes mints are a MUST of course. They absolutely are the shining star of this recipe. You should be able to find them at your local grocery store. You can find the exact measurements listed in the recipe card below.

    Andes Mint Cookies

    • Butter: Use unsalted butter, and make sure you leave it out a few hours before you plan on making the cookies. Creaming the butter and the sugar will only work if the butter is room temperature.
    • Brown Sugar: Brown sugar has molasses in it, giving it a richer flavor that is perfect for cookies. It also helps the cookies get nice and soft!
    • Granulated Sugar: Your regular pantry sugar will work great!
    • Eggs: I always use large grade A eggs in my recipes.
    • Vanilla Extract: Vanilla extract helps to bring out all of the flavors in the cookie, as well as adds a little vanilla flavor. Whatever you usually use in your baked goods will work great.
    • Mint Extract: Mint extract will help to add that minty flavor that you need to be able to taste in a mint cookie!
    • All-Purpose Flour: All-purpose flour is the easiest to work with and will make a delicious and soft cookie.
    • Unsweetened Cocoa Powder: Cocoa powder adds chocolate flavor to the cookie without any sweetness or wetness. It is the perfect thing to give the cookies a delicious chocolate flavor.
    • Baking Powder: This helps the cookies to rise while they bake so that they are light and chewy.
    • Salt: Salt brings out all of the flavors in the cookie, and will help to balance out the sweetness of the sugar.
    • Andes Mints: These are what make the cookie unique and delicious! It’s a must for this recipe. I was able to find them at my local grocery store in the candy aisle.

    Mint Frosting

    • Butter: Room temperature butter is key for making a smooth and creamy frosting. You can use salted or unsalted, I actually like using salted butter in my frosting because it helps to balance out the sweetness of the powdered sugar.
    • Mint Extract: This is what gives the frosting a minty flavor, it’s a must!
    • Vanilla Extract:Vanilla extract helps to bring out all of the flavors in the cookie, as well as adds a little vanilla flavor. Whatever you usually use in your baked goods will work great.
    • Milk: Milk helps make the frosting the right consistency, and makes it silky smooth and full of flavor.
    • Powdered Sugar: Powdered sugar is a must! It sweetens the frosting and makes it the right consistency.
    • Green Food Coloring: Use just a few drops at a time, until you get a really light minty green color.

    Chocolate Ganache

    • Semisweet Chocolate Chips: Semisweet chocolate chips melt perfectly and make a great ganache.
    • Heavy Whipping Cream: Heavy whipping cream is what makes the ganache so rich and creamy.
    Process photos showing the cookie dough in a bowl, then scooped out on to a baking sheet. The frosting and ganache in bowls, then the cookies being frosted and topped with ganache and Andes mints.

    Andes Mint Cookies Recipe

    These cookies take a few extra steps to put together, but oh my goodness it’s worth it! They are out of this world yummy, and you are going to love them so much. They are the perfect amount of sweet and minty, and they always hit the spot. You will make the chewy chocolate cookies first, then the frosting and the ganache. They are seriously the best cookie you will make this year!

    Baking the Cookies

    1. Prep: Preheat oven to 350℉ and prepare a baking sheet by lining it with parchment paper.
    2. Beat: In a stand mixer fitted with the paddle, beat the butter and sugars together until they are light and creamy. About 3 minutes.
    3. Mix: Add your eggs, vanilla, and peppermint into the butter mixture and mix until well combined, stopping to scrape the bowl down halfway through your mixing to ensure everything is well incorporated.
    4. Sift: In a separate bowl, sift together your flour, cocoa powder, baking powder, and salt. Whisk to combine.
    5. Add Dry to Wet: Add your dry ingredients to the wet ingredients, mixing on low speed and incorporating ½ cup at a time until just combined. Don’t overmix your batter.
    6. Fold: Finally fold in your chopped andes mints, be gentle but make sure they are well combined.
    7. Scoop: Scoop your cookie dough in heaping tablespoon circles with a cookie scoop and place them about 2” apart on your baking sheet slightly pressing flat.
    8. Bake: Bake for 8-10 minutes, cookies should be slightly soft in the center but set around the edges. Pull them out of the oven and allow the cookies to finish baking on the hot pan for an additional 5 minutes before moving to a cooling wire rack.
    9. Cool: Cool the cookies completely before frosting.

    Make Mint Frosting

    1. Whip: In a bowl with a hand mixer, whip the butter until light and fluffy.
    2. Mix: Add in your peppermint, vanilla, and milk, mix to combine.
    3. Add Powdered Sugar: Add in your powdered sugar, ½ cup at a time, combining completely in between each addition. Stop when you have reached your 2 ½ cups. If you need to add more powdered sugar do so in ¼ cup increments until your desired consistency has been reached. (note: your frosting should be thick enough to hold its shape and not spread, but be workable not dry)
    4. Add Color: Add in your green food coloring, just a little at a time until you like the color
    5. Frost: Allow your cookies to cool completely before you frost them.

    Make Chocolate Ganache

    1. Simmer: In a small saucepan over medium high heat, bring heavy whipping cream to a steady simmer.
    2. Pour and Stir: Put your chocolate chips in a separate bowl. When your heavy whipping cream reaches a simmer, pour it over your chocolate chips and stir constantly with a rubber spatula until all the chocolate has melted.
    3. Cool and Top: Allow the ganache to cool at least an hour before topping your cookies with it.

    Put the Andes Mint Cookies Together

    1. Frost: With your cookies completely cooled, spread your green mint frosting onto each one, mostly covering the surface of each.
    2. Add Ganache: Take your chocolate ganache and spread a generous layer onto each mint frosted cookie, not completely covering the green layer.
    3. Top with Andes Mints: Finally you can sprinkle some of your chopped Andes mints onto the top of each for a garnish. Enjoy!
    Andes mint cookies on parchment paper.

    Substitutions for Ingredients

    Cookies are awesome, because changing a few ingredients can make an entirely new cookie. There is more than one way to make this delicious chocolate Andes mint cookies, here are a few tips for substituting ingredients.

    • Peppermint Essential Oil: If you don’t have peppermint extract or don’t want to use it, you can use peppermint essential oil. Make sure it is a high quality oil and is ok to be consumed. Peppermint oil is a little stronger than the extract, so you will want to use a little less. Make sure to taste the frosting as you go so it doesn’t end up tasting like toothpaste!
    • Gluten-Free Flour: Making these cookies gluten free is pretty straight forward. You substitute the flour for a gluten free blend. The most important thing would be to use a blend you are confident in using and have used in the past. If you use a good blend, you won’t need to add anything else to help the dough stick together.
    • Dark Chocolate Chips: For the ganache, if you want a darker and richer flavor of chocolate, you can use dark chocolate chips instead of semisweet. I really like a dark chocolate dessert, so I substitute them sometimes! You could also use milk chocolate chips if you wanted a lighter chocolate flavor.

    A hand holding a chocolate cookie with other cookies in the background.

    Storing Leftovers

    These cookies are so delicious, you probably won’t have any left over! If you need to make them ahead or store some for later, here are some tips for keeping these Andes mint cookie fresh.

    • On the Counter: Store the cookies in an airtight container laying flat and not stacked on top of each other. They will stay fresh for up to 5 days. The ganache will come off if you stack them, so try to store them with nothing touching the tops.

    Other Cookies to Make

    There are so many cookies that I say are my favorite, because they really are my favorite every time I take a bite. I can’t decide on just one! They all deserve a place in your recipe book, because I promise people will ask you for the recipe. I’ll share a few Christmas cookie recipes too, everyone wants a good cookie around the holidays, and they are so fun to give away!

    Print

    Andes Mint Cookies

    These Andes mint cookies are chewy and soft, topped with a lovely mint frosting and silky chocolate ganache. Andes mint candies sit on top and melt into the cookie as you chew, making it the perfect bite every time!
    Course Dessert
    Cuisine American
    Keyword Andes mint cookies, chocolate cookies, mint cookies
    Prep Time 1 hour 30 minutes
    Cook Time 10 minutes
    Total Time 1 hour 40 minutes
    Servings 24 cookies
    Calories 464kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter room temperature
    • ¾ cup brown sugar packed
    • ¾ cup granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • ½ teaspoon mint extract
    • 1 ¾ cups all purpose flour
    • ¾ cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup Andes mints unwrapped and coarsely chopped

    Mint frosting:

    • ¾ cup butter room temperature
    • 3 teaspoons mint extract
    • 1 teaspoon vanilla
    • 2 tablespoons milk
    • 2 ½ – 3 cups powdered sugar
    • Green food coloring just enough to make it a light minty green.

    Chocolate ganache:

    • 8 ounces semisweet chocolate chips about 1 cup
    • 1 cup heavy whipping cream

    Instructions

    • Preheat oven to 350℉ and prepare a baking sheet by lining it with parchment paper.
    • In a stand mixer fitted with the paddle, beat the butter and sugars together until they are light and creamy. About 3 minutes.
    • Add your eggs, vanilla, and peppermint into the butter mixture and mix until well combined, stopping to scrape the bowl down halfway through your mixing to ensure everything is well incorporated.
    • In a separate bowl, sift together your flour, cocoa powder, baking powder, and salt. Whisk to combine.
    • Add your dry ingredients to the wet ingredients, mixing on low speed and incorporating ½ cup at a time until just combined. Don’t overmix your batter.
    • Finally fold in your chopped andes mints, be gentle but make sure they are well combined.
    • Scoop your cookie dough in heaping tablespoon circles and place them about 2” apart on your baking sheet slightly pressing flat.
    • Bake for 8-10 minutes, cookies should be slightly soft in the center but set around the edges. Pull them out of the oven and allow the cookies to finish baking on the hot pan for an additional 5 minutes before moving to a cooling rack.
    • Cool the cookies completely before frosting.

    Mint frosting:

    • In a bowl with a hand mixer, whip the butter until light and fluffy.
    • Add in your peppermint, vanilla, and milk, mix to combine.
    • Add in your powdered sugar, ½ cup at a time, combining completely in between each addition. Stop when you have reached your 2 ½ cups. If you need to add more powdered sugar do so in ¼ cup increments until your desired consistency has been reached. (note: your frosting should be thick enough to hold its shape and not spread, but be workable not dry)
    • Add in your green food coloring, just a little at a time until you like the color
    • Allow your cookies to cool completely before you frost them.

    Chocolate ganache:

    • In a small saucepan over medium high heat, bring heavy whipping cream to a steady simmer.
    • Put your chocolate chips in a separate bowl. When your heavy whipping cream reaches a simmer, pour it over your chocolate chips and stir constantly with a rubber spatula until all the chocolate has melted.
    • Allow the ganache to cool at least an hour before topping your cookies with it.

    Final assembly:

    • With your cookies completely cooled, spread your green mint frosting onto each one, mostly covering the surface of each.
    • Take your chocolate ganache and spread a generous layer onto each mint frosted cookie, not completely covering the green layer.
    • Finally you can sprinkle some of your chopped Andes mints onto the top of each for a garnish. Enjoy!

    Nutrition

    Calories: 464kcal | Carbohydrates: 60g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 162mg | Potassium: 153mg | Fiber: 2g | Sugar: 49g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 2mg
  • Caramel Apple Skillet Cake

    Caramel Apple Skillet Cake

    Caramel apple skillet cake is light and fluffy and topped with a decadent caramel apple glaze. It’s the perfect holiday dessert!

    Caramel apples are one of my favorite treats. I wish they were around all year long! If you love this flavor combination as much as I do, you’ll have to try this caramel apple cheesecake, caramel apple pie, and for a more bite-sized treat, these caramel apple cupcakes!

    A slice of caramel apple skillet cake on a white plate.

    Apple Skillet Cake With Caramel Glaze

    One of my favorite things to cook with is my cast iron skillet. I don’t use it hardly enough! It’s so useful and especially good for making desserts with. (You’ll have to check out this Dutch baby recipe I posted a few days ago!) This caramel apple skillet cake is one of my new favorite desserts to make in it, and honestly, just one of my new favorite desserts in general. It’s the best choice for a holiday dessert. You’re going to absolutely love it!

    This caramel apple skillet cake is easy to make, and is bursting with fall flavors! The cake itself is made using brown sugar and sour cream. It’s amazingly moist and sweet! It’s also loaded with cinnamon and apple, making it perfect for the upcoming holiday season! What really brings this cake together, though, is the ooey-gooey caramel sauce on top. It’s just too good to resist.

    Ingredients Needed

    Here’s everything you need to make this swoon-worthy apple cake! I know it looks like a lot, but a lot of these ingredients are things you’ll already have in your pantry. See the recipe card below for exact measurements.

    Skillet Cake

    • Butter: I used unsalted butter at room temperature so that the batter is smooth and free of any lumps.
    • Brown Sugar: I used light brown sugar, but regular brown sugar will work too if that’s what you have on hand!
    • White Granulated Sugar: Gives this caramel apple skillet cake the perfect sweetness.
    • Eggs: I used large eggs. These will help bind all of the cake ingredients together!
    • Vanilla Extract: I recommend using pure vanilla extract if you can because it will enhance the overall flavor of this cake.
    • Sour Cream: This is cake’s best friend! If you haven’t tried using it before, you really need to! Sour cream makes cake extra soft and moist.
    • Flour: All-purpose works just fine!
    • Baking Powder: Baking powder is a must-add because it keeps your cake from turning out hard and dense.
    • Salt: Salt is a flavor booster, so it will enhance the overall flavor of your cake.
    • Ground Cinnamon: For that perfect holiday flavor! You can also add nutmeg if you’d like.
    • Milk: I recommend using whole milk here because the high fat content will make your cake super moist.
    • Large Apples: I prefer using tart apples like Granny Smith in this cake, but you can also use sweet baking apples like Braeburn, Honeycrisp, or Gala.

    Caramel Topping

    • Butter: For richness, creaminess, and flavor!
    • Milk: Again, use whole milk for best results. You can also use half and half to make the caramel topping creamier!
    • Confectioners’ Sugar: Powdered sugar adds sweetness and also a smooth texture.
    • Vanilla Extract: The flavors of vanilla and caramel go together perfectly!
    • Caramel: You can melt soft caramel candies or use caramel ice cream topping here. You can also make your own caramel sauce from scratch!
    • Chopped Apples: I used chopped Granny Smith apples for the topping.
    6-photo collage of batter and topping being prepared.

    How to Make Caramel Apple Skillet Cake

    This cake is a delight. To really take things over the top we have a caramel apple glaze to pour over it. For this, you can use either store bought caramel ice cream topping, or you can make your own homemade caramel sauce. I love adding extra chunks of apple to the glaze, but you can leave them out if you prefer.

    1. Preheat Oven: Preheat oven to 350 degrees.
    2. Beat Butter: In the bowl of an electric mixer, beat the butter until creamy. Then add the sugars and mix until light and fluffy.
    3. Add Wet Ingredients: Add the eggs and mix until combined. Then stir in the vanilla and sour cream.
    4. Mix Dry Ingredients Separately: In a medium-sized mixing bowl combine the flour, baking powder, salt, and cinnamon, whisk together.
    5. Combine: Slowly add half of the flour mixture to the wet ingredients. Mix gently until just combined. Pour in the milk, mixing slowly. Add the remaining flour mixture and mix gently to combine.
    6. Add Apple Slices: Fold in the chopped apple.
    7. Prepare Skillet: Spray your 10-inch cast iron skillet with non-stick baking spray, and pour in the batter.
    8. Bake: Bake for about 45 minutes or until top is golden and a toothpick inserted in the center comes out clean.

    For the Caramel Topping:

    1. Melt Butter: Add the butter and milk to a small bowl, heat in microwave until the butter is melted.
    2. Mix in Remaining Ingredients: Stir in the powdered sugar, vanilla, and caramel until smooth (if you have bits of powdered sugar in the topping run through a fine mesh sieve if needed) Stir in the chopped apple.
    3. Add Caramel Glaze: Pour the caramel apple topping over the top of the cooled cake in an even layer prior to serving. Enjoy!
    Top-down view of caramel apple skillet cake, cut into slices.

    Tips and Serving Suggestions

    Here are a few simple ways to take this caramel apple skillet cake to the next level! If you make this for the holidays, it’s sure to be a hit.

    • Use Prepackaged Caramel: For easy prep, use a simple caramel dip that you would use with apples or ice cream for your topping!
    • Serve à la Mode: Top this cake with some vanilla ice cream and it’s a perfect fall dessert! If you make double the amount of glaze in the recipe then you will have extra you can drizzle over the ice cream too. Just in case you need a little more caramel apple flavor. Whipped cream on top is a great choice, too!
    • Toppings: Some of my favorite things to add to this caramel apple skillet cake are chopped walnuts and pecans. They taste great with the flavors of both caramel and apple!
    • Use Dark Brown Sugar: If you want your caramel topping to have a deeper flavor, swap out light brown sugar for dark brown sugar.

    Storing Leftover Cake

    If you have any leftovers of this amazing caramel apple skillet cake, it’s best to keep them in the fridge! This way, the cake stays nice and fresh and you can enjoy it throughout the week when you get a sweet tooth.

    • In the Refrigerator: Cover with plastic wrap or store in an airtight container for 3-4 days.

    Front view of a slice of cake with a bite taken out of it.

    Looking for More Apple Desserts?

    I’ve got you covered! Here are a few of my favorites. Apple desserts are essential for the holidays, and always a hit with everyone! Branch out from apple pie (even though I do love me a good homemade apple pie!) and try a few of these recipes instead for the upcoming holiday season!

    Print

    Caramel Apple Skillet Cake

    Caramel apple skillet cake is light and fluffy and topped with a decadent caramel apple glaze. It’s the perfect holiday dessert!
    Course Dessert
    Cuisine American
    Keyword caramel apple cake, caramel apple skillet cake, caramel apple skillet cake recipe
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 8
    Calories 268kcal
    Author Alyssa Rivers

    Ingredients

    • 3/4 cup unsalted butter room temperature
    • 3/4 cup light brown sugar
    • 3/4 cup white granulated sugar
    • 3 large eggs
    • 1 1/2 teaspoon vanilla extract
    • 2/3 cup sour cream
    • 1 3/4 cup all purpose flour
    • 1 1/2 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 2/3 cup of milk
    • 2 1/4 cups peeled and chopped tart apples approx 2 large apple

    Caramel Topping

    • 3 tablespoons butter
    • 3 tablespoons milk
    • 1 cup powdered sugar
    • 1/2 teaspoon vanilla extract
    • 3 tablespoon caramel
    • 1/2 cup peeled and chopped tart apple

    Instructions

    • Preheat oven to 350 degrees.
    • In large mixing bowl beat the butter until creamy. Add the sugars and mix until light and fluffy.
    • Add the eggs and mix until combined. Stir in the vanilla and sour cream.
    • In a medium size mixing bowl combine the flour, baking powder, salt, and cinnamon, whisk together.
    • Slowly add half of the flour mixture to the wet ingredients. Mix gently until just combined. Pour in the milk, mixing slowly. Add the remaining flour mixture and mix gently to combine.
    • Fold in the chopped apple.
    • Spray the cast iron skillet with non stick baking spray, and pour in the batter.
    • Bake for about 45 minutes or until top is golden and a toothpick inserted in the center comes out clean.

    Caramel Topping

    • Add the butter and milk to a small bowl, heat in microwave until the butter is melted.
    • Stir in the powdered sugar, vanilla, and caramel until smooth (if you have bits of powdered sugar in the topping run through a fine mesh sieve if needed) Stir in the chopped apple.
    • Once the cake is cooled carefully run a knife along the edge and turn over to remove the cake.
    • Pour the caramel apple topping over the top of the cooled cake prior to serving.
    • Enjoy!

    Notes

    Originally posted August 26, 2016

    Updated November 23, 2022

    Nutrition

    Calories: 268kcal | Carbohydrates: 51g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 203mg | Potassium: 116mg | Fiber: 1g | Sugar: 39g | Vitamin A: 192IU | Calcium: 56mg | Iron: 1mg

     

    5) Enjoy!

  • Spatchcock Turkey

    Spatchcock Turkey

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    A Spatchcock Turkey cooks faster and more evenly, and will be the most tender and juicy turkey you’ve ever cooked! Roasted or smoked, this turkey will wow your guests come Thanksgiving day.

    I love Thanksgiving leftovers! The big meal is fun, but sometimes it can be stressful. I love waking up the next morning and having a fridge full of food to make fun meals out of. If you have leftover turkey, you’ve got to try this Leftover Turkey Casserole or this delicious Turkey Pot Pie. I made Sausage Stuffing Balls last year with leftover stuffing, they were a total hit!

    A spatchcock turkey roasted on a pan with oranges, cranberries, and fresh herbs.

    Spatchcock Turkey Recipe

    Why should you spatchcock your turkey? Lots of reasons! Spatchcocking is when you butterfly it, or remove the backbone so that the bird will lay flat on the pan. It makes it so that the whole turkey is more evenly distributed on the roasting pan so it cooks faster and more evenly. This means less time in the oven and a more moist bird! It really is one of the best ways to cook turkey on Thanksgiving day!

    I have made turkey in a lot of different ways for the holidays. I really love the method of cooking a turkey in a bag, and I’ve even used my air fryer to cook a whole juicy and delicious air fryer turkey! Spatchcocking works for the oven, smoker, air fryer, or whatever you end up cooking your turkey in. It’s easy to do and I’ve got lots of tips to help you become a spatchcocking pro. Especially when you use this brine, you will have the most delicious flavor and a yummy moist turkey for your holiday dinner!

    Ingredients

    There is not much needed to make an incredible turkey dinner. You can choose the size of turkey that your family will need, but in this recipe, the cook time and amount of ingredients is for a 12-14 pound chicken. See the recipe card below for exact measurements.

    • Turkey: This recipe is for a 12-14 pound turkey. You will spatchcock the turkey, which means you will bring the legs out from under the bird by cutting the belly and flattening the backbone. It’s actually really simple! Make sure to remove the neck and giblet bag
    • Turkey Seasoning: About ⅓ C of seasoning will season a 10-14 lb turkey. If you have a bigger turkey you will want to use more seasoning than that. This seasoning blend has the perfect spices for a holiday turkey like rosemary, thyme, sage, parsley, garlic powder, and of course salt and pepper. It has a few other things but that’s just naming the main ones!
    • Rosemary, Parsley, Orange Slices, and Cranberries: These are optional garnishes. You can use them if you like, they do make the plate look really pretty, and the smell of the fresh herbs and fruit is incredible! But this is your Thanksgiving turkey, make it exactly the way you like it!

    How to Spatchcock a Turkey

    If you have ever spatchcocked a chicken, this is the same process! A spatchcocked turkey is the way to go in my opinion, it cooks in less time and more evenly. It’s just as pretty on the plate and stays so juicy and delicious!

    1. Dry: Pat dry the turkey with a paper towel.
    2. Cut: Then set the turkey breast side down on a baking sheet with a wire rack. Using very sharp kitchen shears, cut along the backbone from the tail to the neck. Cut along each side until it is removed. Discard the backbone or save it to make a stock.
    3. Press: Flip the turkey over and then use your hands to press firmly to flatten the ribs and break the breast bone. Make sure the turkey is completely flat and put the thighs out on the baking sheet.
    4. Rub: Rub the turkey generously with the turkey seasoning.
    Images showing the process of how to spatchcock a turkey.

    Spatchcock Roasted Turkey

    1. Bake: Preheat oven to 425 degrees. Bake the turkey for 20 minutes. Then reduce oven temperature and cook at 400 degrees for about 1 ½ hours or until the thickest part reaches 165 degrees on your meat thermometer.
    2. Rest: Remove turkey from the oven and tent with foil. Let rest for 10-20 minutes. Then carve and serve.

    Spatchcock Smoked Turkey

    1. Preheat: Preheat your smoker to 240 degrees F.
    2. Smoke: Place the spatchcocked turkey in the smoker skin side up. Smoke for 4 hours or until the thickest part reaches 165 degrees.

    Tips for Spatchcocking a Turkey

    If you are not familiar with breaking down a bird and have never spatchcocked anything before, here are some tips to help you feel confident come Thanksgiving day!

    • Watch a Video: If you have read these instructions and still feel nervous, watch a video! There are lots of videos on the internet showing professional chefs spatchcocking a chicken, and this is no different. Watch a few to get familiar with the process.
    • Practice: If you are nervous about messing up on your turkey, buy a whole chicken and practice ahead of time! It is smaller and less expensive, so there is less pressure to get it perfect the first time!
    • How to Carve a Spatchcock Turkey: You will have to carve it a little differently, but it’s not harder! First, remove the legs and wings. You will remove the entire leg including the thigh at the joint. Next, separate the drumstick from the thigh. Then you will remove the breast from the bone and slice it. Finally, arrange it on a platter and you’re done!

    Turkey cut up and presented on a platter with oranges, cranberries, and fresh herbs.

    Saving Leftovers

    I love Thanksgiving leftovers, and this turkey makes great meals for a few days! Follow these tips for storing your leftovers to get the most out of this recipe.

    • In the Refrigerator: Store your turkey in an airtight container in the refrigerator for up to 5 days. Use it in other dishes to get the most out of your turkey!

    Make it a Meal!

    Thanksgiving dinner is one of my favorite parts of the holiday season. I love planning out all of my family’s favorite dishes and preparing a feast for us all to enjoy together and to think about things we are thankful for. I like to switch it up every year and make something new, so I’ve got lots of great Thanksgiving recipes for you to try!

    To spatchcock the turkey:

    • Pat dry the turkey with a paper towel.

    • Set the turkey breast side down on a baking sheet with a wire rack. Using very sharp kitchen shears, cut along the backbone from the tail to the neck. Cut along each side until it is removed. Discard the backbone or save it to make a stock.

    • Flip the turkey over and use your hands to press firmly to flatten the ribs. Make sure the turkey is completely flat and put the thighs out on the baking sheet.

    • Rub the turkey generously with the turkey seasoning.

    To Roast the Turkey:

    • Preheat oven to 425 degrees. Bake the turkey for 20 minutes. Reduce oven temperature and cook at 400 degrees for about 1 ½ hours or until the thickest part reaches 165 degrees.

    • Remove turkey from the oven and tent with foil. Let rest for 10-20 minutes. Carve and serve.

    To Smoke the Turkey:

    • Preheat your smoker to 240 degrees F.

    • Place the spatchcocked turkey in the smoker skin side up. Smoke for 4 hours or until the thickest part reaches 165 degrees.

    Serves: 8

    Calories681kcal (34%)Carbohydrates0.1gProtein105g (210%)Fat27g (42%)Saturated Fat7g (35%)Polyunsaturated Fat7gMonounsaturated Fat9gTrans Fat0.3gCholesterol348mg (116%)Sodium541mg (23%)Potassium1084mg (31%)Fiber0.1gSugar0.3gVitamin A273IU (5%)Vitamin C0.003mgCalcium55mg (6%)Iron4mg (22%)

    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 spatchcock turkey, turkey

  • Butter Pie Crust

    Butter Pie Crust

    This Butter Pie Crust is the most tender and flaky crust you’ll ever make! It’s made from just four ingredients and will make the perfect base for all of your pies this holiday season.

    I love a good pie! In fact, it’s one of my favorite desserts. I like ’em every way! Cold, hot, baked, or no-bake, give me a pie and I’ll eat it! This also means I have tons of pie recipes you need to try out! You’ve got to try this classic Chocolate Pie, this “dump everything in a blender and bake” Impossible Pie, and this perfect for any occasion Fresh Strawberry Pie!

    Butter pie crust in a pie pan unbaked.

    All Butter Pie Crust

    I’ve said it before and I’ll say it again, I LOVE PIE! It’s the perfect dessert. And the perfect dessert deserves the PERFECT pie crust, and this butter pie crust is it! It is so simple to whip up, and has a delicious buttery flavor that everyone always compliments. It is perfect for any filling, whether you like your classic pumpkin pie for Thanksgiving or want to try something different, like a German chocolate pie or a strawberry rhubarb. Whatever your filling, this crust is the perfect match!

    This butter pie crust (sometimes called all butter pie crust) is made with only butter, so you won’t have to worry about grabbing shortening. You make it the same way you do a traditional pie crust. I love this recipe because it always gets tons of compliments, and honestly, it’s one of the easiest crusts to make! It is also the perfect kind of crust for a beautiful lattice or double-crusted pie.

    Ingredients

    This pie crust is one of my favorites because it is so simple and only takes 4 ingredients to make a flaky and delicious pie crust. It always perfectly browns on top and has great structure, but still melts in your mouth. You are going to love it! Find the exact measurements below in the recipe card.

    • All-Purpose Flour: Your regular pantry flour will work great! Because this pie crust only has a few simple ingredients, the better quality flour you have, the better it will taste!
    • Salt: Salt brings out all the lovely flavors in this pie crust.
    • Cold Butter: You will want to use unsalted butter since you are already adding salt to the crust. It should be nice and cold, you could even freeze it.
    • Cold Water: The water should actually be ice cold, so drop some ice in the bowl before using it to make sure it’s the right temperature.
    Process photos showing the ingredients being pulsed in a food processor, then rolled out and pressed into a pie pan with a double crust and the cut out of a house.

    Let’s Make the Crust!

    This butter pie crust recipe is so easy! I make it all the time, and every time I do people are asking me for my pie crust recipe. It’s so simple and you will become the pie crust expert after people taste your pies.

    1. Pulse: Using a food processor with the metal blade attachment, pour flour salt and butter cubes in. Pulse until mixture is the texture of coarse meal. While you are pulsing the food processor, add ice water through the feed tube. Process until clumps form, don’t let it form one solid ball.
    2. Roll: On a floured surface, roll to an 11” circle with a rolling pin, press pie dough into pie plate and trim dough to your liking.
    3. Refrigerate: Prick bottom and sides with a fork or toothpick and chill in refrigerator until firm, about 30 minutes in the fridge, or 15 minutes in the freezer.
    4. Bake: If you’re wanting pie crust on the top of the pie, double the recipe, roll two separate rounds, fill your pie with desired filling and top with your second round of dough. Bake according to the filling’s instructions.
    5. Blind Bake: If your pie crust needs to be blind baked, bake the crust in an oven preheated to 425℉ until golden and crisp, about 15 minutes. To prevent shrinking, line it first closely with foil and fill with dried beans or pie weights.

    Tips for Making Butter Pie Crust

    This crust is easy peasy! You are going to love this recipe, and it will definitely become your go-to pie crust. I use it every year and can’t believe it took me this long to share it with you! Here are some tips I’ve learned over the years that will make you an instant pro.

    • Blending the Dough: Don’t overwork this dough or it will become tough and not flaky once baked. You also will run the risk of getting the butter too warm, which means the fat in the butter won’t have a chance to make the crust flaky like you want it. It is so important that the butter stays cold and crumbly! Make sure you touch the dough as little as possible with your hands, since your hands are warm and will melt the dough quickly.
    • Keep It Cool: The dough should be kept as cool as possible, I recommend refrigerating after lining the pan with the dough before baking. This will ensure you get a flaky pie crust! It will also help the pie crust stay in shape without shrinking or expanding.
    • Making Pie Crust Without a Food Processor: People have been doing it forever! And every once in a while, I love doing it too. Follow these same instructions, but instead of putting your ingredients in the food processor, you will put them into a large bowl. Use a pastry cutter to cut in the ingredients, it will act like the blades of the food processor.

    Close up of pie crust with hands crimping the edges.

    Storing Homemade Pie Crust

    If you are making this butter pie crust ahead of time, that is a great idea! It will be a great time saver and less dishes to clean on the day of your gathering. Here are some tips to store your pie crust!

    In the Refrigerator: You can store your uncooked pie dough in a ball wrapped in plastic wrap in the refrigerator for up to 3 days. You will want to bake it before the 3 days are up or it may become dry.

    In the Freezer: Store your uncooked pie dough either in a dough ball wrapped in plastic wrap or rolled out and pressed into a tin pie pan and covered. It will last up to 3 months. Allow the crust dough to thaw in the fridge before rolling it out.

    Pie Recipes

    Looking for a great pie recipe? Whether it’s for the holidays or a family gathering, I’ve got all the best recipes for your next party. I love pie, so these recipes are near and dear to my heart. I can’t wait for you to try them!

    Print

    Butter Pie Crust

    This Butter Pie Crust is the most tender and flaky crust you'll ever make! It's made from just four ingredients and will make the perfect base for all of your pies this holiday season.
    Course Dessert
    Cuisine American
    Keyword butter pie crust, homemade pie crust
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings 1 crust
    Calories 614kcal
    Author Alyssa Rivers

    Ingredients

    • 1 1/3 cups all-purpose flour
    • ½ teaspoon salt
    • 1 stick unsalted butter chilled and cut into 8 pieces
    • ¼ cup ice water

    Instructions

    • Using a food processor with the metal blade attachment, pour flour salt and butter in. Pulse until mixture is the texture of coarse meal. While you are pulsing the food processor, add ice water through the feed tube. Process until clumps form, don’t let it form one solid ball.
    • On a floured surface, roll to an 11” circle, press into pie pan and trim dough to your liking.
    • Prick bottom and sides with a fork or toothpick and refrigerate until firm, about 30 minutes in the fridge, or 15 minutes in the freezer.
    • If you’re wanting pie crust on the top of the pie, double the recipe, roll two separate rounds, fill your pie with desired filling and top with your second round of dough. Bake according to the filling’s instructions.
    • If your pie crust needs to be blind baked, bake the crust in an oven preheated to 425℉ until golden and crisp, about 15 minutes. To prevent shrinking, line it first closely with foil and fill with dried beans or pie weights.

    Nutrition

    Calories: 614kcal | Carbohydrates: 127g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 1169mg | Potassium: 179mg | Fiber: 5g | Sugar: 0.5g | Vitamin A: 25IU | Calcium: 28mg | Iron: 8mg
  • Sweet Potato Bites

    Sweet Potato Bites

    Sweet potato bites are a fun twist on the classic sweet potato casserole. The comforting flavors of sweet potatoes, fluffy marshmallows, and pecans transform into a cute and delicious hand-held bite.

    Everyone will love these sweet potato bites and they will be the best appetizer on the table! So make sure to bring a lot, because they are INCREDIBLE! I love when I find an easy and delicious appetizer to be a crowd-pleaser. Some of my other favorite appetizers to bring to parties are air-fried egg rolls, jalapeño poppers, or this simple little smokies recipe.

    Close up view of sweet potato bites on a large platter with melted marshmallows and a pecan on top.

    What Are Sweet Potato Bites?

    Sweet potato casserole often times make an appearance at Thanksgiving dinner. The unique combination of fork-tender sweet potatoes, melted marshmallows, and pecans on top may sound questionable until you try it! These darling sweet potato bites are a delicious version of the casserole and taste identical. Every single comforting flavor is in one small bite!

    Some sweet potato casseroles have marshmallows, and some use brown sugar or maple syrup. The sweetness compliments the potatoes any way you choose to make them. Here is my popular sweet potato casserole using brown sugar, it really is the best! Another great classic recipe is this sweet potato pie or this easy 3 ingredient candied sweet potatoes recipe.

    Ingredients For The Best Appetizer or Side Dish

    This sweet potato bites recipe is easy and fast and only takes 6 ingredients to make! You will LOVE how small and perfectly they fit your hand. This will be the best appetizer or side dish recipe during the holiday season. I can’t wait for you to make them because everyone will ask for the recipe. It’s a total winner!

    • Sweet Potatoes: Choose sweet potatoes that are the same size and width. This helps the rounds cook evenly.
    • Butter: Melt the butter to help coat the sweet potatoes.
    • Maple Syrup: A little added sweetness is delicious!
    • Ground Cinnamon: I love cinnamon on sweet potatoes.
    • Marshmallows: Cut each marshmallow in half because they will puff up quite large under the broiler.
    • Pecan Halves: Pecan halves make the best finishing touch, but candied pecans would be yummy too!

    How To Make Sweet Potato Bites

    This sweet potato bites recipe is easy to make and takes less than 30 minutes. Simply toss your sweet potatoes in the maple cinnamon butter, then let your oven do all the work! All that’s left is the quick broil of the marshmallow, then a pecan on top to finish the yummy goodness. And there you have it…the best appetizer or side dish at the party. Let’s get cooking!

    1. Preheat Oven/Prepare Pan: Preheat oven to 400°F and grease a baking sheet pan with butter or nonstick spray.
    2. Melt Butter, Maple Syrup, and Cinnamon: In a small microwavable bowl, add the butter, maple syrup, and cinnamon. Microwave until melted for about 30 seconds then stir to combine.
    3. Toss Butter Mixture With Sweet Potato Rounds: Add sweet potato rounds to a large bowl. Then drizzle the melted butter mixture over the potatoes. Toss until evenly coated.
    4. Arrange On Prepared Pan: Place the sweet potato rounds onto the prepared pan and evenly space them.
    5. Bake Potatoes: Bake sweet potatoes for about 20 minutes, or until fork tender.
    6. Remove Sweet Potatoes and Set Oven to Broil: Remove the sweet potatoes from the oven and set the oven to broil.
    7. Add Marshmallows: Top each sweet potato round with a marshmallow half. 
    8. Broil Marshmallows: Broil marshmallow-topped sweet potatoes for 1-2 minutes. The marshmallow will be lightly toasted and melted. Be sure not to burn them. 
    9. Remove Sweet Potatoes and Add Pecans: As soon as the sweet potatoes come out of the oven, press a pecan half into the top of the marshmallow. These bites are best served immediately.
    First photo of potato slices in a large bowl tossed with the butter mixture. Second photo of the potato slices on the prepared baking sheet pan. Third photo of the marshmallows broiling on top of the potato slices. Fourth photo of finished sweet potato bites on the baking sheet pan.

    Variations

    Feel free to adjust this sweet potato bite recipe to your liking! You can also add additional flavors or switch out the nuts! It would be fun to make them into savory bites as well. Here are a few tips and tricks to make these bites just the way you want them! They really are the best!

    • Add Different Nuts: If you’re not a fan of pecans, swap them out for other nuts. You can also omit them entirely. Walnuts or almonds are always a great choice! I also love making this recipe with cinnamon sugar candied almonds.
    • Adding Brown Sugar: If you don’t love marshmallows, use brown sugar instead. It caramelizes perfectly, leaving the potato glazed and golden. The sweetness of these bites reminds me of a sweet potato pie!
    • Change Up the Spices: Add a pinch of pumpkin pie spice to the butter mixture. It gives it a flavor fit for fall.
    • Add Some Bacon: Bacon is the best addition to an appetizer! Salty bacon pieces would be delicious on the sweet bites. Place a small piece of cooked bacon under the marshmallow before broiling. Or sprinkle cooked bacon pieces on top of the melted marshmallows.

    Top view of sweet potato bites on a large platter with melted marshmallows and a pecan on top. Pecans are scatted on the counter next to the platter.

    How to Pick Sweet Potatoes

    For this recipe to be a success, you need to know how to start with the best ingredients! The perfect sweet potatoes will help make this sweet potato bites recipe the best! In case you haven’t picked out sweet potatoes before, here are some helpful hints! Sweet potatoes are so versatile. So, once you know how to pick them, you can use them for many recipes. Here are my easy tips!

    • Texture: Look for a sweet potato that is smooth and firm. You don’t want it to have any cuts or cracks in it! 
    • Color: A sweet potato with classic delicious taste is going to be red or orange in color.
    • Size: For this recipe, choose medium-sized potatoes. They can’t be too large because they are meant to be bite-sized. Also, pick sweet potatoes that are uniform in size. This helps the bites be the same size.

    Storing Leftovers

    I can promise, there will not be many left overs for you to snack on the following day! They are the first appetizer to go and are best right out of the oven. But if there are leftovers, just store them for later. Here are my easy tips!

    • In the Refrigerator: Once cooled, place leftover sweet potato bites in an airtight container. Store in the refrigerator for up to 5 days.
    • To Reheat: Reheat leftovers in the microwave for about 30 seconds and enjoy! You can also reheat them in the oven. Preheat your oven to 350 degrees. Simply place them on a cookie sheet. Bake until warmed through for about 5 minutes and enjoy!

    Close up view of a hand holding a sweet potato bite with the platter in the background.

    More Delicious Holiday Appetizers

    Holiday appetizers just might be my favorite part of any party! They can be sweet or savory and I have a lot of them for you to choose from! My sweet potato bites are amazing, but I have a lot of great holiday appetizer recipes. I have gone through and picked some of my tired and true favorites! Try them all or pick one for your next gathering. You will love these!

    Print

    Sweet Potato Bites

    Sweet potato bites are a fun twist on the classic sweet potato casserole. The comforting flavors of sweet potatoes, fluffy marshmallows, and pecans transform into a cute and delicious hand-held bite.
    Course Appetizer
    Keyword sweet potato bites
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 24
    Calories 50kcal
    Author Alyssa Rivers

    Ingredients

    • 2 sweet potatoes, or yams (peeled and sliced into 1/4-inch rounds)
    • 2 tablespoons butter
    • 2 tablespoons maple syrup
    • 1/2 teaspoon ground cinnamon
    • 12 large marshmallows, halved (kitchen shears work great)
    • 24 pecans, or candied pecan halves

    Instructions

    • Preheat oven to 400°F and grease a sheet pan with nonstick cooking spray.
    • In a small microwavable bowl, add the butter, maple syrup, and ground cinnamon. Microwave until melted for about 30 seconds then stir to combine.
    • Add sweet potato rounds to a large bowl and drizzle the melted butter mixture over the potatoes. Toss until evenly coated.
    • Place the sweet potato rounds onto the prepared pan and evenly space them.
    • Bake sweet potatoes for about 20 minutes, or until fork tender.
    • Remove the sweet potatoes from the oven and set the oven to broil.
    • Top each sweet potato round with a marshmallow half.
    • Broil marshmallow-topped sweet potatoes for 1-2 minutes until lightly toasted making sure not to burn.
    • As soon as sweet potatoes come out of the oven, press a pecan half into the top of the marshmallow and serve immediately.

    Nutrition

    Serving: 1sweet potato bite | Calories: 50kcal | Carbohydrates: 8g | Protein: 0.5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 13mg | Potassium: 74mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2702IU | Vitamin C: 0.5mg | Calcium: 9mg | Iron: 0.2mg
  • Cheesecake Cookies

    Cheesecake Cookies

    These delicious cheesecake cookies will be your new favorite dessert! They are soft cookies topped with a sweet cream cheese mixture and garnished with your favorite berries. Good luck stopping at just one!

    I love a good cookie, especially one that I can use all year round and for any occasion! I haven’t found a cookie that I don’t like yet, and I intend to keep it that way! For some more delicious cookie recipes that your family will go crazy over, try out these classic Oatmeal Chocolate Chip Cookies, these delicious Texas Sheet Cake Cookies or my personal favorite, these Butter Pecan Cookies!

    The top view of cheesecake cookies on some parchment paper.

    What are Cheesecake Cookies?

    The name describes them perfectly! I love cheesecake, and I love cookies. If you combine your favorite soft and delicious cookie with the creamy cheesecake filling we all love… Well, that is precisely what this cookie is! It’s the best of both worlds, and my mouth waters just thinking about it!

    Not only do these cheesecake cookies taste insanely delicious, but they are easy to make! The recipe uses pantry staple ingredients, so all that you need fresh from the store is some berries of your choice. I love the combination of blueberries and raspberries but feel free to add on top whatever you love! These cookies are great to make festive for any occasion.

    Ingredients in Cheesecake Cookies

    As I said before, these cookies use simple, pantry staple ingredients, which only means one thing… You should have all of the ingredients on hand to make these whenever you want! Check out the recipe card at the bottom of the post for exact ingredient measurements.

    Cookie Ingredients

    • Butter: I used unsalted butter that is at room temperature for this recipe.
    • Granulated Sugar: This sweetens the cookies right up and goes great with the tangy cream cheese filling.
    • Brown Sugar: I love the deep and delicious flavor that brown sugar brings to this recipe.
    • Vanilla Extract: Adding a splash of vanilla extract adds a subtle but delicious flavor.
    • Salt: The salt enhances all of the flavors in the cookie.
    • Eggs: I always use large eggs when I am baking.
    • Flour: I used all-purpose flour in these cheesecake cookies.
    • Baking Soda: This helps the cookies stay soft and not go flat.

    Cheesecake Filling

    • Cream Cheese: Let your cream cheese sit out and come to room temperature before making the filling.
    • Egg Whites: This helps keep the integrity of the color and also helps maintain a creamy texture.
    • Vanilla Extract: This adds a splash of flavoring.
    • Powdered Sugar: The sweet sugar dissolves and sweetens up the tangy cream cheese for these cheesecake cookies.

    Toppings

    • Berries: I love using blueberries and raspberries, but you could put on any toppings that you love and they will go great with these cookies.
    4 pictures showing the process of mixing the cookie dough in a mixer, adding them to a baking sheeting and topping them with a cream cheese mixture.

    How to Make Cheesecake Cookies

    Get ready to make a super easy dessert that is sure to impress your guests! This is an elegant cookie, and once you top it with some fresh berries, it will be fit to serve for any occasion!

    Prepare Dough

    1. Prep: Prepare two baking pans by lining them with parchment paper and lightly spraying them with nonstick spray.
    2. Mix, Scrape, Mix: In a stand mixer fitted with the paddle attachment, whip your butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes. Add your vanilla, salt, and eggs. Mix to combine well, scrape down the bowl and mix for another few seconds.
    3. Sift and Whisk: Sift together your flour and baking soda in a separate large bowl. Whisk to combine. With the stand mixer on low, gradually add in your flour mixture until just combined. Scrape the sides of the bowl and paddle and mix for an additional few seconds.
    4. Scoop and Chill: Scoop your cheesecake cookie dough onto your prepared baking sheets, about two tablespoon-size rounds, and gently flatten and create an indent with the back of a spoon. Once all the cookie dough is prepared, allow the unbaked cookies to chill in the fridge for 30 minutes.

    Fill Cookies and Bake

    1. Whip Filling: In a medium bowl with a hand mixer, whip together your cream cheese, egg white, and vanilla. Once well combined, add in your powdered sugar gradually until completely mixed in.
    2. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. 
    3. Fill Cookies: When the dough is chilled and ready, fill each indent with the cream cheese mixture, about 1 tablespoon. Slightly spread the cream cheese around the inside of each cheesecake cookie so it’s not just a mound of filling.
    4. Bake: Bake for 10-15 minutes. The cheesecake filling should barely be set, and the cookies develop a little color.
    5. Cool on Rack: Remove from the oven and allow the cookies to finish baking on the pan for at least 5 minutes before cooling on a cooling rack.
    A zoomed in shot of a cheesecake cookie topped with blueberries and raspberries.

    Variations

    Just like all cookies and cheesecakes, there are so many different variations and kinds that you can make! Change up the flavors, add different toppings and make these cookies everything you want them to be!

    • Flavors: Instead of vanilla, add a different flavor of extract to either the filling or the cookie itself. I always love lemon, orange, or almond, but the possibilities are endless.
    • Drizzle: Go ahead and drizzle your favorite sauce across the top! You can never go wrong with chocolate sauce, raspberry sauce, or even some delicious caramel sauce!
    • Toppings: Using fresh berries is a classic cheesecake topping but try out some m&m’s, sprinkles, mini chocolate chips, white chocolate chips, dried fruit, or some nuts!

    A hand holding a cookie with a bite taken out of it.

    How to Store Leftovers

    You may just want to double the batch on these cookies… they are that good! They store well as leftovers, so you can make them ahead of time and enjoy them all week.

    In the Refrigerator: Once your cookies have cooled, then you can place them in an airtight container and store them in your fridge. They will last for about four days.

    More Delicious Cheesecake Recipes

    Who says that cheesecake can’t be used in cookies, brownies and other desserts. If you know me, then you know that I LOVE anything cheesecake. And I mean anything! Check out these other delicious cheesecake desserts.

    Print

    Cheesecake Cookies

    These delicious cheesecake cookies will be your new favorite dessert! They are soft cookies topped with a sweet cream cheese mixture and garnished with your favorite berries. Good luck stopping at just one! 
    Course Dessert
    Cuisine American
    Keyword cheesecake cookie recipe, cheesecake cookies
    Prep Time 45 minutes
    Cook Time 15 minutes
    Total Time 1 hour
    Servings 24 cookies
    Calories 196kcal
    Author Alyssa Rivers

    Ingredients

    Cookie Ingredients

    • ¾ cup unsalted butter room temperature
    • ⅓ cup granulated sugar
    • ¾ cup packed brown sugar
    • 2 teaspoons vanilla extract
    • 1 ½ teaspoons salt
    • 2 large eggs
    • 2 ½ cups all purpose flour
    • ½ teaspoon baking soda

    Cheesecake Filling

    • 10 ounces cream cheese room temperature
    • 1 egg white
    • 1 teaspoon vanilla extract
    • ⅓ cup powdered sugar

    Toppings

    • blueberries
    • raspberries

    Instructions

    • Prepare two baking pans by lining them with parchment paper and lightly spraying them with nonstick spray.
    • In a stand mixer fitted with the paddle attachment, whip your butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes. Add your vanilla, salt, and eggs. Mix to combine well, scrape down the bowl and mix for another few seconds.
    • In a separate bowl, sift together your flour and baking soda. Whisk to combine. With the stand mixer on low, gradually add in your flour mixture until just combined. Scrape the sides of the bowl and paddle and mix for an additional few seconds.
    • In a medium bowl with a hand mixer, whip together your cream cheese, egg white, and vanilla. Once well combined, add in your powdered sugar gradually until completely mixed in.
    • Scoop your cookie dough onto your prepared pans, about two tablespoon-size rounds, and gently flatten and create an indent with the back of a spoon. Once all the cookie dough is prepared, allow the unbaked cookies to chill in the fridge for 30 minutes.
    • Preheat your oven to 350 degrees Fahrenheit.
    • When the dough is chilled and ready, fill each indent with the cream cheese mixture, about 1 tablespoon. Slightly spread the cream cheese around the inside of each cookie, so it’s not just a mound of filling.
    • Bake for 10-15 minutes. The cheesecake filling should barely be set, and the cookies develop a little color.
    • Remove from the oven and allow the cookies to finish baking on the pan for at least 5 minutes before cooling on a cooling rack.

    Nutrition

    Calories: 196kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 216mg | Potassium: 61mg | Fiber: 1g | Sugar: 12g | Vitamin A: 361IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
  • Breakfast Charcuterie Board

    Breakfast Charcuterie Board

    Wake up your family or guests to the world’s CUTEST breakfast charcuterie board! Filled with everyone’s favorite breakfast indulgences of waffles, pancakes, bagels, fruit, and all the decadent toppings your heart desires.

    Berries, bananas, syrups, and all your favorite breakfast toppings in one place! It will be hard not to have a little bit of everything, but that’s the best part of a charcuterie board. If you want to serve this board with some savory breakfast recipes I have you covered! Try my breakfast casserole, these amazing scrambled eggs, and of course don’t forget the bacon!

    Overhead view of the breakfast charcuterie board with fruit scattered next to the board.

    The Cutest Breakfast Charcuterie

    Morning time is made SWEETER with the adorable arrangement of this breakfast charcuterie board. Beautifully bursting with colors and textures, it’s almost too pretty to eat, but I promise your guests will find it irresistible.

    It’s easy to buy store-bought ingredients, but this breakfast charcuterie board is best with fresh hot pancakes and waffles right off the griddle! It makes waking up extra special when your family tastes the homemade goodness! Make a batch of my Grandma’s pancakes, these Belgian waffles, and serve them with the most amazing homemade syrup EVER!

    First Comes the Pancakes, Waffles, and Bagels

    The ideas that I came up with for this breakfast charcuterie board are not where it ends! Anything you love to eat for breakfast can go on your board, but I chose to do traditional pancakes and waffles. Just remember that when you serve mini-sized items, the crowd goes wild because it’s so irresistible! Use 1 tablespoon of pancake batter to make mini pancakes.

    Toppings For a Breakfast Charcuterie Board

    The toppings are the best part of this breakfast charcuterie board! There are so many ideas for toppings and I switch them up every time. Kids and adults love to choose their own toppings for their pancakes and waffles. All the sweet toppings in one place…your guests will want to try them ALL! It’s so fun to see what everyone chooses and they’ll keep coming back for more.

    • White Chocolate Chips
    • Semi-Sweet Chocolate Chips
    • Cookie or Biscoff Butter
    • Nutella
    • Whipped Cream
    • Maple Syrup

    More Ideas for Toppings

    The great thing about pancakes and waffles is that you can serve them with lots of toppings. The toppings just make them taste even better! Here are a few more ideas that will go perfectly on this breakfast charcuterie board.

    • Nuts: Walnuts or pecans are a delicious sweet and salty treat on pancakes and add great texture.
    • Cream Cheese: Strawberry cream cheese for the bagels would be yummy on your breakfast board.
    • Syrups: Try adding caramel syrup or coconut syrup to your breakfast board because it adds variety.
    • Jams: Spread a fruity jam like peach or raspberry on top of your pancakes.
    • Peanut Butter: Add some peanut butter to spread on pancakes or melt and drizzle on waffles…MMMM!

    Add Fresh Fruit For Breakfast

    I especially like to add fresh fruit to a breakfast charcuterie board because it’s healthy and nutritious. It’s nice to have some juicy, fresh fruit first thing in the morning. I love adding nutritious fruit because breakfast is the most important meal of the day! The strawberries are always the first to go, so make sure you have extra!

    • Bananas
    • Blackberries
    • Blueberries
    • Strawberries
    • Raspberries
    Close up view of pancakes, waffles, and bagels on the breakfast charcuterie board. Colorful fruit and Nutella are scattered around the pancakes.

    Steps to Putting Together Your Charcuterie Board

    Soon, you will be making charcuterie boards for every occasion! The easiest way to put together a breakfast charcuterie board is to follow these few easy steps! They are so much fun and the possibilities are endless. Check out my additional ideas throughout this post and get started! It’s so pretty and the very best way to start your morning off right!

    1. Arrange Pancakes, Waffles, and Bagels: On a large wooden board, add the pancakes, waffles, and bagels.
    2. Add Bowls of Toppings: Add small bowls of cookie butter, Nutella, whipped cream, and maple syrup.
    3. Add Chocolate Chips and Butter: Then, scatter the piles of chocolate chips and pads of butter.
    4. Fill In Spaces With Fruit: Fill in the empty spaces with the fruit because the added color is beautiful on the board.
    Close up of whipped cream, Nutella, and fruit.

    Make it Your Own!

    Like I said before, the best part about a breakfast charcuterie is that you make it your own! Here are some more ideas that you could use to make it fun and creative. I love to give it a theme or make it for the holidays because it’s always great for parties. I also like to serve it when I have company in town.

    • Use Shapes: I love using cookie cutters to make different shapes out of the pancakes. Cut out fruit shapes if you use oranges or pineapples on your board. I like to display the fruit in fun shapes to make it visually beautiful and fun!
    • Make it Seasonal: Serve this breakfast board all year long! Create a winter or summer breakfast board and serve seasonal ingredients. It’s also fun to decorate your board to go along with the season. I like to sprinkle the board with powdered sugar for a Christmas breakfast charcuterie. Kids LOVE it!
    • Give it a Theme: A breakfast charcuterie for any holiday or get-together is fun! Serve Mexican breakfast items for Cinco De Mayo. Or do a red, white, and blue theme for the Fourth of July.
    • More Than Just a Breakfast: Breakfast food is a favorite all day long! This breakfast charcuterie board would be perfect for brunch. It’s also delicious to serve as a dessert or even at dinnertime. I made it for a girl’s night and it was everyone’s FAVORITE!
    • Make It Savory: Add meats, cheeses, or eggs to your breakfast board. It’s great to add protein because it gives your guests options!

    Close up view of Nutella being spread on a waffle with the board of ingredients in the background.

    More Breakfast Charcuterie Board Ideas

    The possibilities and ideas are endless for your breakfast charcuterie.  You could serve French pastries, an assortment of breads, mini omelets, or yogurt items.  I even love the idea of a breakfast toast charcuterie board. Here are some more great ideas to get the ball rolling.

    Print

    Breakfast Charcuterie Board

    Wake up your family or guests to the world's CUTEST breakfast charcuterie board! Filled with everyone's favorite breakfast indulgences of waffles, pancakes, bagels, fruit, and all the decadent toppings your heart desires.
    Course Breakfast
    Cuisine American
    Keyword breakfast charcuterie, charcuterie board
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 15
    Calories 115kcal
    Author Alyssa Rivers

    Ingredients

    Toppings:

    • White Chocolate Chips
    • Semi Sweet Chocolate Chips
    • Cookie Butter
    • Nutella
    • Whipped Cream
    • Maple Syrup

    Fruit:

    • Bananas
    • Blackberries
    • Blueberries
    • Strawberries
    • Raspberries

    Instructions

    • On a large wooden board, add the pancakes, waffles, and bagels.
    • Add small bowls of cookie butter, Nutella, whipped cream, and maple syrup.
    • Next, scatter the piles of chocolate chips and pads of butter.
    • Fill in the empty spaces with the fruit.

    Nutrition

    Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 17mg | Potassium: 150mg | Fiber: 2g | Sugar: 12g | Vitamin A: 43IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 1mg
  • Powdered Sugar Glaze

    Powdered Sugar Glaze

    Sweet and silky Powdered Sugar Glaze is the perfect topping for your baked goods and desserts. It is so simple to make with just 3 ingredients and will be the perfect addition to your goodies!

    I love baking! And who doesn’t love a baked good with a topping? I know my favorite part of a cake is the frosting or the filling, which is why I absolutely love making this powdered sugar glaze for the top of my blueberry lemon pound cake, this gooey and delicious monkey bread, or this fun and different banana coffee cake.

    Powdered sugar glaze on a spoon and in a glass bowl.

    Powdered Sugar Glaze Recipe

    If you are looking for an easy way to add sweetness and flavor to your desserts, you’ve come to the right recipe! Powdered sugar glaze takes minutes to whip up, and this glossy topping goes great with so many things. I’ve definitely made a few lemon pound cakes in my time, and they just wouldn’t be the same without this sugary glaze. It has a powdered sugar base which is what makes it so sweet and smooth. You can add a little orange juice as well to give it more flavor.

    You can use it on top of lots of things! This glaze is perfect for homemade doughnuts or apple fritters, both are easy to make and so delicious! I prefer cream cheese frosting on my cinnamon rolls, but this glaze is great for pouring on top of them too! Whether you put it on a bundt cake, cookies, or muffins, you’ll love this easy icing!

    Ingredients

    This powdered sugar glaze is so simple and made from ingredients you already have on hand. It literally takes minutes to put together and you’ll be so glad you know how to make it. It’s a great one to have in your recipe book! You can find exact measurements below in the recipe card.

    • Powdered Sugar: This is a must! It’s the base of this glaze and because the sugar is so fine, it will melt and blend together to make a silky and shiny glaze.
    • Whole Milk: Whole milk makes this glaze so tasty, and helps everything come together smoothly.
    • Clear Vanilla Extract or Almond Extract: If you use a dark colored extract, it will make the glaze off-white. If you want it to be beautifully white, you will need to get a clear extract. If you can’t find it at your local grocery store, you can find it on Amazon!
    Ingredients to make the glaze in glass bowls.

    How to Make Powdered Sugar Glaze

    Powdered sugar glaze is so simple, you can’t get it wrong! You can adjust your glaze by adding more or less powdered sugar until it is the consistency you want it.

    1. Add Ingredients: In a medium-sized bowl add the powdered sugar, 3 tablespoons milk, and vanilla into the bowl.
    2. Whisk: Slowly whisk together until the glaze is smooth and reaches desired consistency. If it is too thick then add more liquid one teaspoon at a time.
    Powdered sugar in a glass bowl with milk and vanilla extract, and then it all whisked together.

    How to Make Glaze Without Powdered Sugar

    Usually, powdered sugar has corn or potato starch in it to keep it from getting clumpy and sticking together. Some people with allergies may not be able to eat powdered sugar. This tip is for you! You can still make a delicious glaze with a substitute.

    • Use Granulated Sugar: You will have to heat it over the stove to get the bigger granules of sugar to melt, but it still makes a great glaze! You will need a little flour to help it thicken up, and some people add some butter as well.
    • Use Brown Sugar: You can use brown sugar instead of powdered sugar. Instead of heating it over the stove to get it to melt, you can actually blend it in the blender! Once it’s really fine, then you can add it to a bowl with the milk and vanilla and whisk until smooth.

    Powdered sugar glaze being drizzled on top of monkey bread.

    Storing Leftover Glaze

    You can store your leftover powdered sugar glaze for days to come using these simple tips!

    On the Counter: Whether it is atop of a baked good or stored on it’s own, you can keep it in an airtight container on the counter for up to 3 days. You can keep it longer for that, but it really is best fresh and I recommend making a fresh batch when you need it.

    Yummy Desserts

    If this recipe has you thinking about all of the delicious desserts you need to make, I want to share a few more of my very favorites! They are perfectly sweet and always hit the spot. You’ll want to try these out!

    Print

    Powdered Sugar Glaze

    Sweet and silky Powdered Sugar Glaze is the perfect topping for your baked goods and desserts. It is so simple to make with just 3 ingredients and will be the perfect addition to your goodies!
    Course Dessert
    Cuisine American
    Keyword powdered sugar glaze
    Prep Time 5 minutes
    Cook Time 0 minutes
    Total Time 5 minutes
    Servings 8
    Calories 122kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups powdered sugar
    • 3-4 tablespoons whole milk
    • 1 teaspoon clear vanilla extract, or almond extract

    Instructions

    • In a medium sized bowl add the powdered sugar, 3 tablespoons milk, and vanilla into the bowl.
    • Slowly whisk together until the glaze is smooth and reaches desired consistency. If it is too thick then add more liquid one teaspoon at a time.

    Nutrition

    Serving: 2tablespoons | Calories: 122kcal | Carbohydrates: 30g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 10mg | Sugar: 30g | Vitamin A: 9IU | Calcium: 7mg | Iron: 0.02mg