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  • Gluten-Free Almond Flour Pie Crust

    Gluten-Free Almond Flour Pie Crust

    Not only is this gluten-free pie crust buttery and delicious, but it only takes 4 simple ingredients to make! It’s also keto-friendly, making it the perfect diet-conscious choice for Thanksgiving!

    The best pies start at the crust. I love making my own from scratch because one, it’s a lot easier than you’d think, and two, they taste a million times better! This holiday season, try my grandma’s perfect pie crust and check out this guide to blind baking to ensure your pies turn out perfectly!

    Top-down view of a baked gluten-free pie crust.

    The Best Gluten-Free Pie Crust Recipe

    Pie is one of the best things about Thanksgiving, and you should be able to enjoy it even if you have a gluten-free diet! This gluten-free pie crust gives you the best of both worlds. It’s still golden brown and buttery, but made with almond flour to make it diet-friendly! And for those of you looking for something keto as well, consider this your lucky day. Almond flour is naturally low-carb!

    This gluten-free pie crust is super easy to make. And did I mention you only need 4 simple ingredients to whip it up? It’s the answer to all of your Thanksgiving baking needs! This crust is so buttery and flaky and a must-make for the holidays. You may even like it more than a traditional crust! Use it with your favorite pie recipe, you won’t be able to get enough.

    Ingredients You’ll Need

    I mean, does it get any simpler than this? As long as you’ve got some almond flour, the rest of the ingredients needed to make this gluten-free crust are probably in your pantry right now! Note: all measurements can be found below in the recipe card.

    • Almond Flour: Be sure to use almond flour and not almond meal. They have a different consistency. Also, the finer the flour the better! I used ultra-fine almond flour so that my crust turned out lump-free.
    • Salt: You just need a pinch to keep your pie crust from tasting bland.
    • Butter: Since we add salt separately, I used unsalted butter here.
    • Large Egg: One large egg helps to bind all of the ingredients together!

    How to Make a Gluten-Free Pie Crust

    It only takes 45 minutes from start to finish! This easy gluten free almond flour pie crust recipe is definitely one to keep on hand. It’s so easy but turns out perfectly every time. Gluten sensitivity or not, this is something that the whole family will be able to enjoy.

    Preparing the Dough

    1. Prepare Pie Dish, Preheat Oven: Lightly grease a pie pan with cooking spray or butter and set aside. Preheat your oven to 350℉.
    2. Combine Ingredients: In a large bowl mix your dry ingredients- almond flour and salt. Then add in your melted butter and egg. With a hand mixer, mix all the ingredients together. Once it has all come together knead the mixture by hand a bit to bring it all into a big ball.
    3. Roll Out: Lay one sheet of parchment on a flat surface and place the dough on top, press flat and lay another sheet on top and roll dough out into a circle that will fit your pie pan.
    4. Add to Pan: Remove the top sheet and place the dough in the pie pan, dough side down. Once you have it centered on the pie pan, remove the other sheet of wax paper.
    5. Shape: It is normal for your crust to fall apart at this step, this is when you will press the dough into the pan evenly until all the pan is covered. At this point you can make a decorative border.

    Baking

    1. Bake: Poke around the bottom of your gluten-free pie crust with a fork, and bake for 15-20 minutes with a crust shield covering the edges. Crust should be a golden color when done.
    2. Par-Bake if Needed: If you are filling the pie with a filling that needs to be baked in the crust, par-bake the crust for about 10 minutes, then remove the crust from the oven, fill and bake according to the filling’s instructions.

    Do I Need to Use Pie Weights?

    Almond flour is a bit more dense than regular flour, so it tends to hold its shape better. Using pie weights is optional! If you want your gluten-free pie crust to be as perfect as possible, you can use pie weights, uncooked rice, or dried beans in the bottom to keep it from rising or cracking while it bakes.

    Pie Recipes to Try

    Now that you have this delicious gluten free pie crust ready to go, all you have to do is add a tasty filling! This gluten-free pie crust works great for both cream and fruit pies. Here are a few of my favorite recipes to follow if you need some Thanksgiving dessert inspiration! Find more of my favorite pie recipes here.

    Tips for Making Your Pie Crust

    From baking tips to substitutions, here are a few ways to perfect your gluten-free pie crust. It’s so flaky, buttery, and delicious! You’re going to absolutely love it!

    • Use as a Single-Crust: This crust works best as a bottom crust. I recommend using this with a pie that won’t require a crust on the top. (Coconut cream pie, I’m looking at you!)
    • Make it Dairy-Free: You can replace the butter with coconut oil for a dairy-free option.
    • Add Sweetness: If you want to sweeten this pie crust you can add 1 tablespoon of sugar, or a sugar replacement.
    • Use a Food Processor: Instead of a hand mixer, you can use a food processor to achieve a nice, fine crumb. This blends all the ingredients together easily.

    4-photo collage of pie dough ingredients being mixed together, rolled out, and added to a pie dish.

    How Long Does a Gluten-Free Pie Crust Last?

    Good news is, this pie crust is great for making ahead! Whipping it up beforehand is great for alleviating some pressure on Turkey Day.

    • In the Refrigerator: Store covered with plastic wrap for up to 1 week.
    • In the Freezer: Store wrapped in plastic wrap or in an airtight bag or container for up to 3 months.

    More Delicious Pie Recipes

    Thanksgiving is almost here! If you haven’t solidified your dessert menu yet, here are a few last-minute ideas! They’re so delicious, make sure to save a piece for yourself before they get devoured by your friends and family!

    Print

    Gluten Free Almond Flour Pie Crust

    Not only is this gluten-free pie crust buttery and delicious, but it only takes 4 simple ingredients to make! It’s also keto-friendly, making it the perfect diet-conscious choice for Thanksgiving!
    Course Dessert
    Cuisine American
    Keyword gluten free almond flour pie crust, gluten free pie crust, gluten-free pie crust recipe
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings 1 crust
    Calories 1735kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups almond flour
    • ½ teaspoon salt
    • ¼ cup unsalted butter melted
    • 1 large egg lightly beaten

    Instructions

    • Lightly grease a pie pan with cooking spray or butter and set aside. Preheat your oven to 350℉.
    • In a large bowl mix your almond flour and salt. Add in your melted butter and egg, with a hand mixer, mix all the ingredients together. Once it has all come together knead it by hand a bit to bring it all into a big ball.
    • Lay one sheet of parchment on a flat surface and place the dough on top, press flat and lay another sheet on top and roll dough out into a circle that will fit your pie pan.
    • Remove the top sheet and place the dough in the pie pan, dough side down. Once you have it centered on the pie pan, remove the other sheet of wax paper.
    • It is normal for your crust to fall apart at this step, this is when you will press the dough into the pan evenly until all the pan is covered. At this point you can make a decorative border.
    • Poke around the bottom of the crust with a fork, and bake for 15-20 minutes with a crust shield on covering the edges. Crust should be a golden color when done.
    • If you are filling the pie with a filling that needs to be baked in the crust, par bake the crust for about 10 minutes, then remove the crust from the oven, fill and bake according to the filling’s instructions.

    Nutrition

    Calories: 1735kcal | Carbohydrates: 48g | Protein: 54g | Fat: 161g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 286mg | Sodium: 1231mg | Potassium: 75mg | Fiber: 24g | Sugar: 8g | Vitamin A: 1656IU | Calcium: 509mg | Iron: 9mg
  • Turkey Seasoning

    Turkey Seasoning

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    Look no further for the BEST turkey seasoning recipe you will ever make! The combination of herbs and spices in this rub will flavor your turkey to perfection and it will be your go-to turkey rub.

    All the classic herbs and spices of Thanksgiving dinner are packed into one perfect blend for your bird! Your turkey will take on the most amazing flavors. I love adding flavorful seasonings to make any meat or poultry taste incredible. Try this baked chicken, this delicious chicken recipe, or my favorite air fryer pork chops for tasty seasoned meat.

    Top view of turkey seasoning in a small white bowl with a wooden spoon inside and tan kitchen towel next to the bowl.

    Turkey Rub

    This turkey rub is a combination of aromatic dried herbs and savory spices. I love the blend of thyme, rosemary, and sage because they are all meant to be together on a turkey. There is just something about their complementary flavors that make Thanksgiving turkey magic!

    Rubbing these flavors into your turkey will guarantee the tastiest bird your guests will ever have. I guarantee that you will always be asked to be in charge of the turkey after everyone tastes this dry rub. And if you’re asked to be in charge of the turkey, you can make the meal complete with my Grandma’s stuffing, my Dad’s potatoes, and these easy 1-hour rolls!

    Turkey Seasoning Ingredients

    The best part about this turkey seasoning rub is that you most likely have all the herbs in your cupboard! These delicious herbs and spices are the perfect combination to enhance the flavors of your turkey. You will LOVE the taste of your turkey and this will be your go-to rub recipe for every turkey you cook.

    • Dried Thyme: The distinct flavor of thyme is perfect for turkey.
    • Dried Rosemary: Aromatic and delicious on poultry.
    • Dried Sage: Sage is a wonderful compliment to the rub.
    • Dried Parsley: Parsley is a perfect herb for the turkey.
    • Paprika: I love the subtle smokiness the paprika adds!
    • Kosher Salt: Kosher salt is my favorite for enhancing seasoning flavors.
    • Cracked Black Pepper: Always cracked black pepper!
    • Garlic Powder: Everything tastes better with the flavor of garlic.
    • Onion Powder: Onion powder is a perfect spice in this seasoning.

    How to Make the Best Seasoning For Turkey

    Making this turkey seasoning is the easiest part of your Thanksgiving dinner! It only takes 5 minutes to put it together, and you will love how fast it is. The best part is that you can make this dry rub ahead of time because it will be ready to go when you need it. Anything that you can make before Thanksgiving day is a win in my book!

    1. Combine Ingredients: Place all of the ingredients into a bowl and whisk to combine.
    2. Rub: Rub the entire seasoning mix all over a 10-13 pound turkey making sure to get the top and bottom. Then cook your seasoned turkey according to your recipe.
    3. Store: If you aren’t using it right away, store it in a sealed container for up to 2 months.
    First process photo is the dried herbs and seasonings on a plate. Second photo is the ingredients in a bowl being whisked together. Third photo is a close up view of a spoon lifting out a spoonful of seasoning.

    Tips and Variations

    Homemade seasonings are my very favorite because you have complete control over your end result! You can change up the heat level, add additional flavor, or even double the recipe so that you always have some on hand. Here are a few ideas on how to change things up with this turkey seasoning. 

    • Make Ahead: I like to make this turkey rub a couple of weeks before Thanksgiving so that it’s ready to go! It’s great to make a big batch of seasoning because you have it on hand anytime you need to season poultry, meat, or fish.
    • How Much Seasoning To Use: This recipe makes about ⅓ cup and is good to rub over an entire 10-14 pound turkey.
    • Use Dried Herbs, Not Fresh: Dried herbs in your spice rack have a much longer shelf life than using fresh herbs. Fresh herbs tend to have a higher moisture content and can lead to spoiling and growing mold early on.
    • Less salt: If you find it a tad too salty, then reduce the salt a little bit at a time. Kosher salt is best because you can control the salt flavor better than table salt.
    • Make it Spicy:  Add some spice to your seasoning with a little cayenne pepper or chili powder.
    • Make it a Little Sweet: Try adding 1 tablespoon of brown sugar to the rub. It adds a touch of sweetness and caramelizes a bit.

    Top view of turkey seasoning in a small white bowl with a wooden spoon and tan kitchen towel next to the bowl.

    How To Store Turkey Seasoning

    This homemade turkey rub is a custom blend of seasonings for your Thanksgiving turkey. Once you make this at home and see how delicious it is, you will never buy turkey seasoning at the store again! Homemade seasonings are the best because the herbs are fresher and you can customize the flavors.

    • In a Sealed Container: Once you have mixed your ingredients together then store the seasoning in an airtight container. Keep in a cool, dark place then store for up to 2 months.

    Close up view of a wooden spoon lifting out a spoonful of seasoning. A tan kitchen towel is next to the bowl.

    Butter or Oil the Turkey First

    Turkey is always better with the addition of butter or oil because it makes the skin golden and crisp! Although it’s not necessary, feel free to rub butter or olive oil all over your turkey before adding the turkey seasoning. The extra fat from the butter or oil helps make the turkey tender and rich in flavor. Then generously rub your turkey seasoning all over the turkey and you’re set!

    • Unsalted Butter: I like to use unsalted butter so that I can control the sodium.
    • Olive Oil: Extra virgin olive oil has the best flavor but you can use any oil you would like.

    More Of My Favorite Seasonings To Try

    Seasonings are so versatile and I always have them on hand to make my dishes taste amazing!  I love that you can add seasoning to meat, fish, vegetables, dips, and so much more. Here are some of my favorite homemade seasonings that I can’t wait for you to try!

    • Place all of the ingredients into a bowl and whisk to combine.

    • Rub the seasoning all over the turkey making sure to get the top and bottom. Then cook your seasoned turkey according to your recipe.

    • If you aren’t using it right away, store it in a sealed container for up to 2 months.

    Serves: 1

    Calories38kcal (2%)Carbohydrates8g (3%)Protein2g (4%)Fat1g (2%)Saturated Fat0.2g (1%)Polyunsaturated Fat0.3gMonounsaturated Fat0.1gSodium6982mg (291%)Potassium174mg (5%)Fiber3g (12%)Sugar0.4gVitamin A1209IU (24%)Vitamin C7mg (8%)Calcium73mg (7%)Iron2mg (11%)

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

    Course Seasoning

    Cuisine American

    Keyword thanksgiving, turkey seasoning

  • Peppermint Meringue Lollipops

    Peppermint Meringue Lollipops

    Peppermint Meringue Lollipops are crunchy on the outside with a soft and chewy middle, and a peppermint flavor that is sweet and refreshing. They are the cutest dessert to grace your holiday table and are so fun to make with family and friends!

    I love fun and unique desserts. It’s not often that I make the same dessert twice around the holidays, but sometimes I just can’t NOT make my absolute favorites. Every year, you will find me making Cherry Pie Bars, these chewy and soft Cream Cheese Snickerdoodles, and my famous Pumpkin Pie recipe.

    Peppermint meringue lollipops in a cup with red ornaments and green branches.

    Peppermint Meringue Lollipops

    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 lollipops, and bake them in the oven. When you bite into the lollipop, a nice peppermint flavor fills your mouth! The meringue is crunchy on the outside, and then melts into a soft and chewy dessert. It’s so fun to eat!

    These peppermint meringue lollipops would go so great with a nice cup of hot chocolate! They would also be fun as a centerpiece on your holiday dessert table or on a Christmas charcuterie board. They really are a fun treat to make with kids because watching the egg whites turn from liquid to foam is so cool. And piping them into different designs would be so fun to do together!

    Ingredients

    You will need a few simple ingredients to make these peppermint meringue lollipops. They are mostly egg whites, so get ready to use lots of eggs! Maybe you could make some creme brulee to use up all of those egg yolks! You can find exact measurements below in the recipe card.

    • Granulated Sugar: Your regular sugar pantry will work great!
    • Egg Whites: You will want to separate your egg yolks from whites. You can’t let any part of an egg yolk into your mixture or your meringue won’t turn out!
    • Lemon Juice: Fresh lemon juice is always best, but bottled will work.
    • Salt: A little salt will bring out all of the sweet flavors in this dessert.
    • Vanilla Extract: Vanilla extract adds a little flavor and also helps to bring out the sweet flavors in the meringue.
    • Peppermint Extract: This is where the peppermint flavor will come from!
    • Red Gel Food Coloring: A little red food coloring is how you will get the stripes of red to make the candy cane design.
    • Paper Straws: This is how you will hold your lollipops of course!
    Process photos showing the egg whites in a bowl, the egg whites whipped to a stiff peak, the piping bag with food coloring in it, and the meringue piped onto the straws.

    Peppermint Meringue Lollipop Recipe

    Don’t be intimidated by meringue, you can totally make this! You are going to love the fun texture and delicious peppermint flavor when you bite into these lovely peppermint meringue lollipops. It is so fun to pipe them and watch the meringue come out a red and white mix. You don’t have to be good at piping to make cute little designs that everyone will love!

    Make Meringue

    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. Whip to Stiff Peaks: Add the lemon juice, salt, vanilla extract and peppermint 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 Peppermint Meringue Lollipops

    1. Prep Piping Bag: Prep your piping bags by either snipping the end for round piping or fitting with a large star tip. Use a toothpick to make 3 lines of red food gel coloring going up the inside of the piping bag, this will give the meringue the distinct red stripes of peppermint candies as you pipe it out.
    2. Fill: 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)
    3. 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 pops as they bake.
    4. Add Straw: Use additional dots of meringue to adhere the paper straws to the parchment, leaving plenty of space between them to allow you to pipe your peppermint designs.
    5. Design: Pipe the designs of your choice over the tops of the straws, letting them be ½-¾ inch thick.
    6. Bake: Bake for 1-½ to 2 hours, until the outsides of the lollipops are crisp to the touch.. Turn off the oven and let the pan cool in the oven as it cools. Once the pan is completely cooled to the touch, remove from the oven.
    7. Store: Gently remove the lollipops from the pan, which is best done by handling the meringue itself instead of lifting from the straw end. Store in an airtight container or serve immediately. Do not refrigerate or leave uncovered otherwise you risk the meringue becoming tacky and weepy.

    Tips for Making Meringue Lollipops

    If you have ever watched a baking show, you know that meringue can be a little tricky. But it’s not impossible! And it isn’t hard either, you just have to pay attention to the details. So here are some tips to help make your peppermint meringue lollipops a huge success!

    • 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.
    • Take It Easy On The Peppermint: Peppermint is a very assertive flavoring, so it’s easy to add too much and the flavor becomes overpowering. If you like it a little less intense in peppermint flavor, start by adding ½ teaspoon instead of the full 1 teaspoon. Taste the meringue and the add a little more as needed. Having the marshmallow flavor of the meringue come through is a nice balance to the strong mint flavor.
    • Experiment With Designs: Planning what shapes to pipe for your lollipops is so fun! You can try tinting some of the meringue green and sprinkling Christmas sprinkles on top to make a Christmas tree, or keep with traditional peppermint shapes.

    Peppermint meringue lollipops being held by a hand held up by a striped red and white straw.

    Storing Leftovers

    • 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 Peppermint Recipes to Try

    Peppermint is such a great flavor! I think a lot of people are afraid to make a dessert that tastes TOO minty, but these recipes are tried and true. They are always a hit and the perfect way to welcome in the holiday season!

    Print

    Peppermint Meringue Lollipops

    Peppermint Meringue Lollipops are crunchy on the outside with a soft and chewy middle, and a peppermint flavor that is sweet and refreshing. They are the cutest dessert to grace your holiday table and are so fun to make with family and friends!
    Course Dessert
    Cuisine American
    Keyword meringue, peppermint meringue lollipops
    Prep Time 1 hour
    Cook Time 2 hours
    Total Time 3 hours
    Servings 8 Lollipops
    Calories 158kcal
    Author Alyssa Rivers

    Ingredients

    • 1 ½ cups granulated sugar
    • 6 large egg whites room temperature
    • ¼ teaspoon lemon juice
    • 1 pinch salt
    • ½ teaspoon vanilla extract
    • 1 teaspoon peppermint extract
    • Red gel food coloring
    • Paper straws

    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, vanilla extract and peppermint 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 either snipping the end for round piping or fitting with a large star tip. Use a toothpick to make 3 lines of red food gel coloring going up the inside of the piping bag, this will give the meringue the distinct red stripes of peppermint candies as you pipe it out.
    • 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 pops as they bake.
    • Use additional dots of meringue to adhere the paper straws to the parchment, leaving plenty of space between them to allow you to pipe your peppermint designs.
    • Pipe the designs of your choice over the tops of the straws, letting them be ½-¾ inch thick.
    • Bake for 1-½ to 2 hours, until the outsides of the lollipops are crisp to the touch.. Turn off the oven and let the pan cool in the oven as it cools. Once the pan is completely cooled to the touch, remove from the oven.
    • Gently remove the lollipops from the pan, which is best done by handling the meringue itself instead of lifting from the straw end. Store in an airtight container or serve immediately. Do not refrigerate or leave uncovered otherwise you risk the meringue becoming tacky and weepy.

    Nutrition

    Calories: 158kcal | Carbohydrates: 38g | Protein: 2g | Fat: 0.2g | Sodium: 43mg | Potassium: 39mg | Sugar: 38g | Vitamin A: 0.01IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.04mg
  • Monkey Bread

    Monkey Bread

    Soft and tender biscuits are covered in a gooey glaze with a sweet caramelized topping in this quick and easy monkey bread recipe! This decadent treat makes mornings or special events a little sweeter.

    If you love dessert-style breads try this Banana Bread Crumb Cake, Coconut Bread Pudding, or even this Pumpkin Sweet Potato Bread.

    Hero image of monkey bread on a white plate.

    Monkey Bread Recipe

    There are many occasions to enjoy monkey bread, but my favorite is simply because it’s delicious and I’m craving some. It’s also a great breakfast for the holidays! It’s a tradition in my family to always have it on Christmas morning. This gooey, caramelized pull-apart bread is extremely easy to prepare and delivers soft, cinnamon sugar goodness with each bite. Prepare this for your next brunch or gathering and your guests will be delighted.

    It’s hard to resist with how soft and ooey-gooey it is. You may want to make a double batch! Monkey bread always flies off the table whenever I make it. You’re going to want to make sure you snag a piece or two for yourself before it’s gone! If you love this traditional monkey bread, you’ve got to try my cinnamon roll monkey bread next!

    Ingredients Needed

    It only takes 5 simple ingredients to make this delicious monkey bread! As long as you’ve got a can of refrigerated biscuits, you likely have the rest of the ingredients in your pantry, ready to go! Check out the recipe card below for exact measurements.

    • Sugars: I use a mix of both white and brown sugar here. Granulated sugar to sweeten the bread overall, and brown sugar for that smoky, caramelized goodness!
    • Cinnamon: You can’t go wrong with cinnamon sugar! A hint of warm spice is the perfect addition to monkey bread.
    • Refrigerated Biscuits: Just the normal kind, not the flaky layers!
    • Butter: Makes the bread moist and soft and adds rich flavor as well!

    How to Make Monkey Bread

    Making monkey bread is easy and quick with only a few simple steps! It’s the perfect thing to whip up for a holiday breakfast. My family always enjoys it on Christmas morning!

    1. Preheat Oven, Prep Pan: Preheat the oven to 350℉ and then grease a bundt pan with butter or oil, making sure to coat the center and all crevices.
    2. Coat Biscuits in Cinnamon Sugar: Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, then place in the prepared pan.
    3. Butter Mixture: In a small pot over medium heat, melt the butter and brown sugar. Then bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.
    4. Bake: Bake for 35 to 40 minutes or until golden brown. Then let cool for 5 minutes before turning upside down onto a heat-proof plate.

    How to Keep the Bread from Sticking

    Bundt pans are the best pans to use when preparing monkey bread, however, choose one with a very simple style and few crevices. This will allow the biscuits to expand easily and keep the simple shape. Next, generously coat the pan in oil or butter. I prefer to use a coconut oil and sprinkle some of the remaining cinnamon sugar on the pan just before adding the coated biscuits. The sugar will still be warm 5 minutes after removing the pan from the oven, which will help it to easily slide out of the pan and sit beautifully on your dish.

    Chopped biscuits coated in cinnamon sugar and then topped with a caramel glaze and added to a bundt pan.

    Tasty Variations

    Don’t get me wrong, I love classic monkey bread, but here are a few ways you can jazz up this tasty dessert! Customizing this bread to your liking is part of the fun!

    • Add Nuts: Chopped walnuts or pecans are such a great addition to monkey bread! They taste absolutely divine in the caramelized topping.
    • Add Fruit: Chopped apples are great for tossing with the biscuits. They taste so good with the spiced caramel flavor of monkey bread!
    • Add Frosting: Add a little extra indulgence to your monkey bread with cream cheese frosting, marshmallow cream, or caramel sauce!

    A Reader’s Review

    I made it! Super easy to make and DELICIOUS.

    Tishanna Kellman

    Top-down view of monkey bread on a white plate.

    Storing Leftover Monkey Bread

    If you have leftover monkey bread, lucky you! This tasty treat is always devoured in an instant at my house.

    • At Room Temperature: Store wrapped in plastic wrap for 1-2 days.
    • In the Refrigerator: Store in an airtight container or wrapped in plastic wrap for about 5 days.
    • In the Freezer: Store in a freezer bag for 1-2 months. Thaw overnight in the fridge before reheating.

    A piece of monkey bread being pulled apart.

    More Pull-Apart Bread Recipes to Try:

    Pull-apart bread is so easy to make and always a family favorite! Have an extra can of biscuits handy? Here are a few more recipes to add to your lineup! These are just a few of my favorite recipes that make an appearance at the dinner table pretty frequently. I know you’ll love them too!

    Print

    Monkey Bread

    Soft and tender biscuits are covered in a gooey glaze with a sweet caramelized topping in this quick and easy monkey bread recipe! This decadent treat makes mornings or special events a little sweeter.
    Course Dessert
    Cuisine American
    Keyword monkey bread recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Resting Time 5 minutes
    Total Time 1 hour 5 minutes
    Servings 10 Servings
    Calories 184kcal
    Author Alyssa Rivers

    Ingredients

    • 1/2 cup Sugar
    • 3 teaspoons Cinnamon
    • 2 12-ounce cans Refrigerated Biscuits
    • 1 cup Butter
    • 3/4 cup Brown Sugar

    Instructions

    • Preheat the oven to 350℉ and grease a bundt pan with butter or oil making sure to coat the center and all crevices.
    • Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, place in the prepared pan.
    • In a small pot over medium heat, melt the butter and brown sugar. Bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.
    • Bake for 35 to 40 minutes or until golden brown. Let cool 5 minutes before turning upside down onto a heat-proof plate.

    Notes

    Originally posted September 23, 2019

    Updated November 18, 2022

    Nutrition

    Serving: 1cup | Calories: 184kcal | Carbohydrates: 26g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 88mg | Potassium: 22mg | Fiber: 1g | Sugar: 26g | Vitamin A: 284IU | Calcium: 18mg | Iron: 1mg
  • Nashville Hot Chicken

    Nashville Hot Chicken

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    Nashville Hot Chicken is everything the name promises- it’s sticky, juicy, and the perfect amount of spice that lights up your taste buds. This delicious air-fried chicken is smothered in Nashville hot sauce that is spoon-licking good!

    I love spicy fried chicken. Well, let’s be honest, I love ALL fried chicken. And chicken recipes in general! You can make so many incredible meals with chicken, which is why I can’t get enough of it. Some of my current favorites are this Easy Chicken Lombardy Recipe, this ready in minutes Tender and Juicy Air Fryer Chicken, and this full of flavor Baked Honey Sesame Chicken!

    Nashville hot chicken on parchment on a plate with pickles next to it.

    Nashville Hot Chicken

    Ok, let’s talk about the name. Nashville hot chicken comes from, you guessed it, Nashville! It gets its name from the Nashville hot sauce that is slathered on top of this delicious and crispy fried chicken. The sauce has a base of cayenne pepper, which is what gives it a great kick. You can make the sauce at home! I’ve linked a recipe in the recipe card. You can also adjust the spice level by adding or taking away cayenne pepper, so that’s a great perk if you like it one way or the other.

    I am not a spicey food junky, so I’d call the recipe a medium spice level. But I fell in love with this dish as soon as I took the first bite! I am a huge fan of air fryer chicken, I’ve even cooked a whole chicken in it! From air fryer chicken legs to tossing in some frozen chicken wings, I’ve never tried air fryer chicken I didn’t like. This recipe was especially good! If you don’t have an air fryer, don’t worry. I’ve got some tips for frying up some delicious and crispy chicken in your oven or on the stove below.

    Ingredients

    You don’t need very many ingredients to make this Nashville hot chicken recipe! It really will become one of your favorite recipes because it is just too good! I honestly can’t wait to make this recipe again. Find the exact measurements listed in the recipe box below.

    • Bone-In Chicken Thighs and Legs: You are making fried chicken, and these are my favorite parts! Of course you could use whatever part of the chicken you like best, but I just feel like thighs and legs have the most flavor. You would need to adjust the cooking time if you were making smaller parts like wings.
    • Buttermilk: Buttermilk is slightly fermented milk. It has a great tangy flavor similar to yogurt and really brings the flavor! If you don’t have it on hand, you can make it at home using whole milk.
    • Eggs: I always use large grade A eggs in my recipes.
    • Flour: This is for the breading on the outside of the chicken.
    • Garlic Powder: You’ll want to use dry garlic because this is mixed in with the flour for your batter.
    • Onion Powder: The dried powder adds great flavor to the breading!
    • Paprika: This adds just a little kick to the breading.
    • Salt: You will use some to season the chicken as well as the breading.
    • Pepper: You will use some to season the chicken as well as the breading.
    • Olive Oil Spray: This is for spraying the chicken in the air fryer.
    • Nashville Hot Chicken Sauce: This is the best hot sauce you will ever have! It’s made from cayenne pepper, other spices and brown sugar, it’s sweet and spicy and perfect on fried chicken!
    Process photos showing raw chicken seasoned with salt, then dipped in flour, then dipped in egg, then dipped in flour again.

    Nashville Hot Chicken Recipe

    Fried chicken is so easy to make in the air fryer! Don’t worry if you don’t have one, below in the tip box I’ve added other methods for frying the chicken. This hot sauce is so incredible, I can’t wait for you to taste it!

    1. Whisk: Salt and pepper chicken thighs and legs. In a medium sized bowl add the buttermilk and eggs and whisk. In another medium sized bowl add the flour, garlic powder, onion powder, paprika, salt, and pepper.
    2. Dredge: Using tongs, dredge the chicken in the flour, then the buttermilk, and then lastly in the flour. Place in the bottom of the air fryer basket.
    3. Cook: Cook at 360 degrees for 15-20 minutes. Open the basket and spray any flour with the cooking spray. Turn the chicken and cook for another 5-10 minutes until 165 degrees and no longer pink.
    4. Make Sauce: Prepare the Nashville hot chicken sauce according to the instructions in the link while your chicken is cooking.
    5. Baste: Immediately baste the hot chicken with the sauce and enjoy!
    Nashville hot sauce in a jar.

    Ways to Fry the Chicken

    You can absolutely make this recipe if you don’t have an air fryer! Here are a few different methods for frying the chicken that I love and have used before.

    • Deep Fried: The classic and probably the best tasting! Who doesn’t love a good ol’ piece of deep fried chicken? You can use this exact recipe, but instead of putting the chicken in the air fryer, you will heat a large pot of oil (vegetable oil works great) to 350 degrees. Only cook 3-4 pieces at a time, you don’t want the oil temperature to drop too much or the chicken won’t cook well. They should take about 14 minutes to cook, and make sure to turn the pieces about half way through. Cook until the internal temperature is 165 degrees.
    • Oven Fried: Preheat your oven to 390 degrees. Prepare the chicken as instructed up until you place it in the air fryer. Line a baking sheet with parchment paper. Put the chicken on the sheet and spray with cooking oil. Bake for about 35-40 minutes, until the internal temperature reaches 165 degrees.

    Nashville fried chicken with pickles on a plate.

    Storing Leftovers

    We all know how leftover fried chicken is, and Nashville hot chicken is no exception! It’s hard to keep crispy, and it is never the same as when it’s fresh. So of course I recommend making it day of, but if you do end up with leftovers here are some tips.

    In the Refrigerator: Store your leftover chicken in an airtight container for up to 3 days in the fridge. To reheat, you will want to slowly warm them up in the oven to help the breading crisp up again.

    Other Air Fryer Recipes to Try

    If you don’t have an air fryer, I would really recommend getting one! Just because they are so simple and easy to use, and you can make a delicious meal so quickly. I really do use mine all the time. If you already have one and are looking for ideas for using it, these recipes are for you!

    • Season the chicken with salt and pepper.

    • In a medium-sized bowl add the buttermilk and eggs and whisk until combined.

    • In another medium-sized bowl add the flour, garlic powder, onion powder, paprika, salt, and pepper.

    • Using tongs, dredge the chicken first in the flour mixture, then the buttermilk mixture, and then lastly again in the flour mixture.

    • Place in the bottom of the air fryer basket.

    • Cook at 360 degrees for 15-20 minutes. Open the basket and spray any flour with the cooking spray. Turn the chicken and cook for another 5-10 minutes until 165 degrees and no longer pink.

    • Prepare the Nashville hot chicken sauce according to the instructions in the link while your chicken is cooking.

    • Immediately baste the hot chicken with the sauce and enjoy!

    Serves: 4

    Calories512kcal (26%)Carbohydrates56g (19%)Protein28g (56%)Fat18g (28%)Saturated Fat6g (30%)Polyunsaturated Fat3gMonounsaturated Fat7gTrans Fat0.1gCholesterol153mg (51%)Sodium796mg (33%)Potassium463mg (13%)Fiber2g (8%)Sugar6g (7%)Vitamin A920IU (18%)Vitamin C1mg (1%)Calcium177mg (18%)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 fried chicken, Nashville hot chicken

  • Dutch Baby

    Dutch Baby

    Light, fluffy, and deliciously oversized, this Dutch baby pancake is sure to please at the breakfast table! Add all of your favorite pancake toppings for a tasty treat the whole family will go crazy over.

    Since breakfast is the most important meal of the day, start things off right with a few of my favorite recipes! (In addition to this amazing Dutch baby) you can’t go wrong with pancakes, buttermilk syrup, bacon, and some fluffy scrambled eggs!

    Hero image of a cooked Dutch baby topped with powdered sugar and berries.

    Homemade Dutch Baby Recipe

    If you’ve never tried a Dutch baby before, you’re in for a (delicious) treat! It’s a pretty popular brunch item- once you try it for yourself you’ll understand the hype! Also known as a German pancake, Dutch babies are made in a skillet and have a soft, chewy texture.

    Imagine a mashup of crepes, pancakes, and Yorkshire pudding! Dutch babies have a consistency with the best qualities of all three. They’re perfectly sweet and fluffy! Now, a Dutch baby pancake is big enough for 2 people to share, but I definitely won’t judge if you just want to keep one to yourself. (Speaking from experience.) Top it off with fresh fruit, whipped cream, maple syrup, you name it! They’re so tasty! Make some now, you can thank me later.

    Ingredients You’ll Need

    Ditch the pancake mix and switch up breakfast with this quick and easy Dutch baby recipe! This is one of my favorite breakfast recipes because it uses such simple ingredients. Gather all of your favorite toppings and get ready to feast! Note: all measurements can be found below in the recipe card.

    • Eggs: I used large eggs at room temperature! These give your Dutch baby its signature chewy texture.
    • Milk: Whole milk works best here! The high fat content will make your pancake rich and tender.
    • Vanilla Extract: Whatever vanilla you have on hand will work, but if you want to take your Dutch baby to the next level, use pure vanilla extract! Since Dutch babies use so few ingredients, using high-quality vanilla will make a huge difference in the overall flavor.
    • Sugar: I used regular white sugar to sweeten up my pancakes.
    • Flour: I used all-purpose flour! You want to make sure you use a flour with a low protein content or else your Dutch baby will turn out rubbery and dense.
    • Salt: Salt enhances the overall flavor of the pancake and also keeps it from tasting bland.
    • Butter: Butter adds an extra layer of richness and flavor!

    How to Make a Dutch Baby Pancake

    Making a Dutch baby is kind of like making a big popover. You have to make sure you do all of the steps in the correct order to ensure you end up with a light and fluffy pancake, but they’re all super easy to do! This has quickly become a favorite breakfast of mine and I know you’ll love it just as much.

    1. Preheat Oven and Skillet: Preheat your oven to 425℉ and place your 10-inch cast iron skillet in the oven to heat up. Make room for your skillet on the center rack of the oven, removing any racks that might be above it. (Your Dutch baby will blow up like a balloon in the oven and deflate once taken out, so you don’t want it hitting any racks above.)
    2. Blend Ingredients: In a blender, add your eggs, milk, vanilla, sugar, flour, and salt. Blend for 10-15 seconds, stopping to scrape down the blender with a spatula. Continue to blend for another 5-10 seconds. This is a liquidy batter!
    3. Rest: Allow the batter to rest in the blender for 20-30 minutes.
    4. Melt Butter: Once batter is rested and ready, take the skillet out of the oven and place your butter into the hot skillet. Allow the butter to melt and completely coat the entire pan.
    5. Add Batter: Pour your batter over the buttered skillet and rotate to coat evenly. Place skillet back into your oven and check after 10-15 minutes. Your Dutch baby should puff up, and be evenly browned across the top.
    6. Cool and Serve: Once your Dutch baby is ready and golden brown, remove the skillet from the oven. Let it cool somewhat before removing to serve.
    4-photo collage of skillet and batter being prepared.

    Toppings and Serving Tips

    Here are a few quick and easy ways to customize your Dutch baby! These pancakes are super versatile, so use all of your favorite toppings!

    • Fruit in the Bottom: I have seen some made using sliced peaches or apples in the bottom of the pan with the butter so you have a delicious cooked fruit surprise waiting at the bottom of your Dutch baby!
    • Eat Straight From the Pan: You can eat the Dutch baby straight from the pan if you like, or plate it.
    • Savory Toppings: If you are more of a fan of savory breakfasts, take out the sugar and vanilla, and top this with some sausage or bacon.
    • Sweet Toppings: Sprinkle with confectioners’ sugar, add blueberries, strawberries, or raspberries, dust with cinnamon, or add a squeeze of lemon juice for some bright, zesty flavor! Adding caramel sauce or chocolate syrup on top is a great idea as well!

    Top-down view of a Dutch baby in a cast iron skillet, garnished with powdered sugar and berries.

    How Long Will a Dutch Baby Last?

    I would only recommend making and eating these fresh, but you can keep them in the fridge for a couple days if you’d like.

    Storing Leftover Batter: You can make and keep the batter refrigerated for 2-3 days, just be sure to whisk it up before using again.

    A slice of a Dutch baby on a white plate.

    More Amazing Breakfast Recipes

    These are a few more of my favorite breakfast recipes that you need to try! They’re so delicious and will leave the whole family wanting more. These recipes are also easy to throw together, making mornings a little less hectic! Find my full list of breakfast recipes here.

    Print

    Dutch Baby

    Light, fluffy, and deliciously oversized, this Dutch baby pancake is sure to please at the breakfast table! Add all of your favorite pancake toppings for a tasty treat the whole family will go crazy over.
    Course Breakfast, brunch
    Cuisine German
    Keyword dutch baby recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    resting time 30 minutes
    Total Time 55 minutes
    Servings 2 people
    Calories 476kcal
    Author Alyssa Rivers

    Ingredients

    • 3 Large eggs room temperature
    • ½ cup whole milk room temperature
    • 2 teaspoons vanilla extract
    • 3 tablespoons granulated sugar
    • ½ cup all purpose flour
    • 1 teaspoon salt
    • 3 tablespoons unsalted butter

    Instructions

    • Preheat your oven to 425℉ and place your skillet in the oven to heat up. Make room for your skillet on the center rack of the oven, removing any racks that might be above it. (your Dutch baby will blow up like a balloon in the oven and deflate once taken out, so you don’t want it hitting any racks above.)
    • In a blender, add your eggs, milk, vanilla, sugar, flour, and salt. Blend for 10-15 seconds, stopping to scrape down the blender with a spatula, and continue to blend for another 5-10 seconds. This is a liquidy batter!
    • Allow the batter to rest in the blender for 20-30 minutes.
    • Once batter is rested and ready, take the skillet out of the oven and place your butter into the hot skillet, allowing the butter to melt and completely coat the entire pan.
    • Pour your batter over the buttered skillet and rotate to coat evenly. Place skillet back into your oven and check after 10-15 minutes. Your Dutch baby should puff up, and be evenly browned across the top.
    • Once your Dutch baby is ready, remove the skillet from the oven and let it cool somewhat before removing to serve.
    • These are best served fresh, with your favorite toppings, berries, whipped cream, syrup, chocolate drizzle, go crazy!

    Nutrition

    Calories: 476kcal | Carbohydrates: 46g | Protein: 14g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 298mg | Sodium: 1283mg | Potassium: 228mg | Fiber: 1g | Sugar: 22g | Vitamin A: 980IU | Calcium: 123mg | Iron: 3mg
  • Bacon Wrapped Dates

    Bacon Wrapped Dates

    Bacon wrapped dates are the perfect combination of sweet and salty and will be the most talked about appetizer at your next party. Sweet tender dates wrapped in bacon and drizzled with honey and you won’t believe how amazing these are!

    I love an easy appetizer that is simple to prepare and tastes incredible. These bacon-wrapped dates are my go-to appetizer because the flavors are so unique. Any appetizer that has bacon in it is always a hit! Try the most amazing 5-minute dip, classic jalapeño poppers with bacon, or these bacon pinwheels.

    Top view of bacon wrapped dates on a tan colored plate. A small bowl of honey is on the plate with a tan colored kitchen towel styled next to the plate.

    What Are Bacon Wrapped Dates?

    The combination of bacon and dates may raise some eyebrows, but I am telling you they are a MUST try recipe. Crispy salty bacon on the outside with a soft plump date on the inside. They are creative, unexpected, and the flavors are out of this world. One bite and you will be hooked!

    I love the flavor combinations of sweet and savory! The sweetness added to a savory dish is so delicious becuase it adds so much depth! You have to try these amazing pork chops because they have a sweet apple bacon sauce. I also love these brussel sprouts becuase of the added maple syrup. Or try this maple roasted vegetable recipe, it is SO good!

    Ingredients For the BEST Appetizer

    This easy appetizer requires very little ingredients. The ingredients needed for these bacon-wrapped dates are simple and you most likely have most of them on hand.  Follow the recipe card for exact measurements and quantities.

    • Medjool dates: Make sure the dates are pitted to make assembling easy. If you can’t find already pitted then make sure you remove the pit before assembling.
    • Bacon: Bacon makes everything taste better! Be sure to cut the bacon into thirds before wrapping each dates.
    • Honey: Honey is delicious added sweetness on top of the bacon! Feel free to use maple syrup if you prefer.
    • Kosher Salt: Garnish with salt while the dates are warm out of the oven. The extra salt helps balance out the sweet and adds great depth and flavor to the dates.
    • Parsley: Fresh chopped parsely is beautiful for garnishing.

    Bacon Wrapped Dates Recipe

    Assembling these bacon-wrapped dates are easy and FUN!  My kids love to help me make them. Be sure to secure them all with a toothpick so the bacon doesn’t unravel during baking.  It keeps it all nice and secure!  Once they cool, feel free to remove the toothpicks for serving if you would like.

    1. Preheat Oven/Prepare Pan: Preheat the oven to 350° Farhenheit and line a baking sheet with parchment paper and a baking rack.
    2. Remove Pits If Needed: If you can’t find already pitted dates, slice through the dates and remove any pits that are there. 
    3. Wrap Date With Bacon: Wrap a precut slice of bacon around each date and secure with a toothpick.
    4. Place On Pan: Add the wrapped date to a baking rack on top of a baking sheet pan.
    5. Bake/Rotate: Bake for 20-25 minutes or until the bacon is crispy. If you want to ensure that all parts of the bacon are crispy, turn halfway through the baking time.
    6. Drizzle Honey/Sprinkle Salt: Once they are done, immediately drizzle with additional honey and top with coarse salt to taste.
    7. Cool/Garnish/Serve: Let cool a little bit and then serve with fresh parleys and fresh thyme leaves.

    Tips and Variations

    Bacon-wrapped dates are simple but are bursting with so much flavor! They are great just the way they are, but there are many different ways to customize this recipe. Follow my tips and variation ideas to help you make the best of this crowd-pleasing appetizer.

    • Avoid Large Dates: Smaller dates are best for this appetizer. The smaller ones are the perfect size and sweetness ratio for the bacon. Trust me on this one!
    • Wrapping Tips: Make sure to cut your bacon so you aren’t wrapping it more than twice around the date. My bacon pieces wrap around the dates 1.5 times. If the bacon is too thick, it won’t cook all the way through or crisp up.
    • Add in Cheese: Creamy cheese tucked inside the date is incredible! Try stuffing the date using cream cheese, blue cheese, or goat cheese. Simply cut a slit halfway through the date, but not all the way through. Stuff the date with any cheese you would like, wrap it tightly with bacon, and follow the remaining instructions on the recipe card.
    • Use Pancetta or Proscutitto: Try replacing the bacon with prosciutto or pancetta. Remember that the thinner the wrapping, the faster the cooking time will be.
    • Add in Nuts: Bacon-wrapped stuffed dates are delicious with cheese but you should try nuts! It is common to see nuts stuffed inside the dates. Add a whole almond or a pecan half for a bit of added crunch.

    Close up view of bacon wrapped dates on a tan colored plate. A small bowl of honey is on the plate with a tan colored kitchen towel styled next to the plate. Chopped parsley is sprinkled on top.

    Storing Leftover Dates

    These bacon-wrapped dates are simple and easy to make ahead of time! I love that I can prepare this appetizer the day before and bake it right before the guests arrive! Follow these steps for storing and making ahead of time!

    • In the Refrigerator: Store leftover bacon-wrapped dates in the refrigerator and reheat for later use. Store in an airtight container.
    • In the Freezer: Bacon-wrapped dates can be made ahead and either refrigerated overnight or frozen. Freeze on a baking sheet and transfer to a freezer storage bag for up to 1 month.
    • To Reheat: Place chilled dates on a sheet pan, then bake at 350° Farenheit for 6-8 minutes. Bake until the dates are warmed through and the bacon is crisp on the outside.

    A close up side view of a bacon wrapped date being dipped into a small bowl of honey.

    More Bacon-Wrapped Recipes To Try

    Bacon-wrapped ANYTHING is always amazing! There are so many unique ways to use bacon, and I have you covered for more yummy recipes. Bacon adds a salty delicious texture and only makes things taste even better.

    Print

    Bacon Wrapped Dates

    Bacon wrapped dates are the perfect combination of sweet and salty and will be the most talked about appetizer at your next party. Sweet tender dates wrapped in bacon and drizzled with honey and you won't believe how amazing these are!
    Course Appetizer
    Keyword bacon wrapped dates
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 16
    Calories 128kcal
    Author Alyssa Rivers

    Ingredients

    • 12 oz. Medjool dates, pitted (smaller dates are best)
    • 1/2 package bacon, pieces cut into thirds
    • 4 Tbsp. honey, or maple syrup
    • kosher salt to taste
    • parsley for garnish

    Instructions

    • Preheat the oven to 350° Farhenheit and line a baking sheet with parchment paper and a baking rack.
    • If you can't find already pitted dates, slice through the dates and remove any pits that are there.
    • Wrap a precut slice of bacon around each date and secure it with a toothpick.
    • Add the wrapped date to a baking rack on top of a baking sheet pan.
    • Bake for 20-25 minutes or until the bacon is crispy. If you want to ensure that all parts of the bacon are crispy, turn halfway through the baking time.
    • Once they are done, immediately drizzle with additional honey if you would like then top with coarse salt to taste.
    • Let the dates cool a little bit then serve with fresh chopped parsley!

    Nutrition

    Serving: 1date | Calories: 128kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 92mg | Potassium: 177mg | Fiber: 1g | Sugar: 17g | Vitamin A: 37IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 0.3mg
  • Cranberry Apple Pie

    Cranberry Apple Pie

    Prepare your Thanksgiving table because this cranberry apple pie is the best addition to the dinner lineup! It’s delightfully juicy and the best combination of tart and sweet!

    To be completely honest, I think that pie is the best part of Thanksgiving. I don’t make it nearly enough throughout the year! If you need more tasty pies for the holidays, you’ve got to try making this Dutch apple pie, coconut cream pie, or delicious cherry pie! Everyone will want a slice.

    A slice of cranberry apple pie on a stoneware plate.

    Cranberry Apple Pie Recipe

    Apple pie is one of my all-time favorite pies, and to be honest, I didn’t think it could get any better. That’s where cranberries come in! I LOVE cranberries because they add such a mouthwatering tart flavor to whatever you’re making. They’re also great for using in so many different holiday desserts! (Hello cranberry orange cheesecake!)

    But really, there’s a reason that cran-apple is a thing. It’s a holy combination! This cranberry apple pie is everything you could want from a holiday dessert. It’s sweet, tart, and juicy all inside a buttery, golden crust! Trust me, it’s going to be a hit at the dinner table. Serve it as-is or a la mode! In my opinion, pie is always better with a scoop of vanilla ice cream on top.

    Ingredients for Cranberry Apple Pie

    Here’s everything you need to make this gorgeous pie! It’s one of my favorites to make because it tastes just as good as it looks. You’re going to love it! Note: all measurements can be found in the recipe card below.

    • Double Crust Pie Crust: You technically need 2 crusts, one for the bottom and one for the lattice on top. For the holidays, I always like to make my crust from scratch because it just tastes so much better! It’s easy, too! Find my full recipe here.
    • Apples: I used Granny Smith here to really bring out the tart flavor of the pie, but you can use your favorite variety! If you like a sweeter apple, go for Gala or Honeycrisp.
    • Cranberries: I used fresh cranberries, but frozen cranberries work as well! Fresh cranberries can sometimes be tricky to find.
    • Orange Zest: A must-add for holiday desserts! I love the pop of citrus flavor it gives the cranberry apple pie.
    • Sugar: Regular white sugar works great to sweeten up the filling.
    • All-Purpose Flour and Cornstarch: You’ve got to add both because they help the fruit filling solidify.
    • Spices: It wouldn’t be a holiday dessert without the spice, now would it? Time to break out the spice rack! Here I used a blend of allspice, cinnamon, nutmeg, cloves, cardamom, and ginger for that classic fall flavor. It complements the apple and cranberry so well!
    4-photo collage of pie filling being mixed together and added to a pie crust.

    Let’s Make Pie!

    Homemade pies can be intimidating, especially if you’ve never made one before! Follow these quick and easy steps and you’ll be baking like a pro. This cranberry apple pie is too good! You’ve got to give it a try this holiday season.

    1. Preheat Oven, Prepare Crust: Preheat oven to 400℉ and prepare your pie pan by lining it with one of your crusts. Roll the crust out until it is even in thickness and large enough to place inside the pie dish with little excess to trim off.
    2. Fruit Mixture: In a medium saucepan add your prepared apples, cranberries, and sugar. Then bring to a gentle boil, stirring constantly.
    3. Dry Ingredients: In a medium bowl, sift together your flour, cornstarch and all your spices. Whisk thoroughly.
    4. Combine: Pour your flour mixture into your apple and cranberry mixture and whisk constantly to incorporate all the flour, be sure no lumps remain. Cook: Continue to cook the filling until it thickens, about 5-8 minutes, stirring continually.
    5. Add to Crust: Afterward pour your filling into your pie crust and spread it evenly. Then cover filling with your second pie crust, be sure to cut a few slits in the top to vent. This is where I like to be creative and decorate the crust!
    6. Bake: Place your pie pan on a large baking sheet to catch any filling that might spill out. Bake at 375℉ for 10 minutes, then cover your crust with a crust shield to prevent browning and bake for an additional 10-15 minutes.
    7. Cool and Serve: Remove from oven and allow cranberry apple pie to cool for at least 3 hours before serving.
    Top-down view of a whole pie.

    Tips and Tricks

    If you want to make a bakery-worthy pie for the holidays, here are a few simple tips to keep in mind! This cranberry apple pie recipe is one you’ll want to come back to every year.

    • Thaw and Drain Cranberries: If you are using frozen cranberries, allow them to thaw to room temperature and remove any excess juice before mixing with the apples and orange zest.
    • Make a Pie Crust Shield: If you don’t have a pie crust shield, you can fashion one using tin foil, it just needs to cover the edges and wrap around the pie to prevent the edges from getting too dark,
    • Don’t Let Filling Get Too Thick: Filling should thicken up quite a bit while cooking, but remember it will completely set and thicken once the pie is cooled so don’t let it get too thick in the pot.

    A slice of cranberry apple pie being served with a cake spatula.

    Storing Leftovers

    The best part about making homemade pies is munching on them throughout the week. You’ve got to treat yourself!

    • At Room Temperature: Store tightly covered with plastic wrap or in an airtight container for 2 days.
    • In the Refrigerator: Cranberry apple pie will last for about 5 days covered in plastic wrap or stored in an airtight container.

    Top-down view of a slice of pie with a bite taken out of it.

    More Delicious Homemade Pies

    If you really want to impress your guests this Thanksgiving, bring a homemade pie to the dinner table! They’re a lot easier to make than you’d think and you can use a premade crust for easy prep! If you’re feeling ambitious, though, a homemade crust is always the way to go! Any good pie starts with a golden, buttery crust.

    Print

    Cranberry Apple Pie

    Prepare your Thanksgiving table because this cranberry apple pie is the best addition to the dinner lineup! It’s delightfully juicy and the best combination of tart and sweet!
    Course Dessert
    Cuisine American
    Keyword apple cranberry pie recipe, cranberry apple pie recipe, thanksgiving
    Prep Time 30 minutes
    Cook Time 20 minutes
    Total Time 50 minutes
    Servings 8 People
    Calories 300kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pie crust double crust
    • 4 granny smith apples peeled cored and thinly sliced
    • 2 cups cranberries fresh or frozen. I used fresh
    • 1 teaspoon orange zest
    • 1 ¼ cups granulated sugar
    • ¼ cup all purpose flour
    • 2 tablespoons cornstarch
    • 1 teaspoon allspice
    • ½ teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ¼ teaspoon cloves
    • ¼ teaspoon cardamom
    • ¼ teaspoon ginger

    Instructions

    • Preheat oven to 400℉ and prepare your pie pan by lining it with one of your crusts. Roll the crust out until it is even in thickness and large enough to place inside the pie dish with little excess to trim off.
    • In a medium saucepan add your prepared apples, cranberries, and sugar. Bring to a gentle boil, stirring constantly.
    • In a medium bowl, sift together your flour, cornstarch and all your spices. Whisk thoroughly.
    • Pour your flour mixture into your apple and cranberry mixture and whisk constantly to incorporate all the flour, be sure no lumps remain. Continue to cook the filling until it thickens, about 5-8 minutes, stirring continually.
    • Pour your filling into your pie crust and spread it evenly. Cover filling with your second pie crust, be sure to cut a few slits in the top to vent. This is where I like to be creative and decorate the crust!
    • Place your pie pan on a large baking sheet to catch any filling that might spill out. Bake at 375℉ for 10 minutes, then cover your crust with a crust shield to prevent browning and bake for an additional 10-15 minutes.
    • Remove from oven and allow to cool for at least 3 hours before serving

    Nutrition

    Calories: 300kcal | Carbohydrates: 62g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 89mg | Potassium: 148mg | Fiber: 4g | Sugar: 42g | Vitamin A: 67IU | Vitamin C: 8mg | Calcium: 16mg | Iron: 1mg
  • Holiday Entrees, Sides and Desserts

    Holiday Entrees, Sides and Desserts

    I looove holiday recipes! Whether you are cooking an entree, some sides, or an ooey-gooey dessert, you can’t go wrong. They are all absolutely delicious!!

    I’m a firm believer that good food brings people together. What is better than celebrating the holidays with the people and food that you love?! Here’s a big roundup of all of the holiday entrees, sides, and desserts! A few of my tried and true favorites are Classic Honey Glazed Ham, Orange Pomegranate Salad, and Peppermint Candy Cane Brownies.

    A collage of 6 Christmas recipe images.

    Holiday Recipes

    The holidays bring out the best recipes! I love them so much, but it makes me wonder why we wait all year to cook them. Maybe that’s what makes them more special?! It doesn’t matter because it IS holiday time, and I have rounded up my very favorite holiday recipes for you! There are enough here for you to put together an entire delicious feast! A feast that you can make a tradition for years to come!

    The question is, how do you narrow down which ones you are going to choose? They are all so unique, and my mouth waters thinking of them! I like to make sure that along with my main dish, I have at least 2-3 sides to go along with it. I also like to bake a few dessert options… especially if I am baking pie! People need variety, and there is nothing better than showing up to a holiday event where I can try tons of different food options! These holiday recipes are all doable to even the most beginner of cooks. So browse away, pick your favorites and let’s get cooking!

    Holiday Cooking Tips

    Holiday cooking can get complicated because you make so many holiday recipes in your kitchen at once! Here are a few tips on how to simplify the process. You want to set yourself up for success so that you look forward to these holiday recipes every year!

    • Prep: Pick out all of your recipes and go over each of them together when making a grocery list. That way you can ensure that you are being the most efficient with your purchases and aren’t buying the same thing multiple times! Do your grocery shopping a few days beforehand so you can be prepared to chop and cut ahead of time.
    • Clean out your fridge: You will need a lot of space for all these dishes. Both before the meal and also after, for leftovers! Clear out your fridge so that when it comes time to cook, you aren’t cooking AND cleaning. We’ve all been there before, and it’s no picnic! Use these containers to store any leftovers in!
    • Thaw: Make sure that if you have any meat that takes a few days to thaw that you are doing that up to a week in advance. Nothing is worse than having a turkey that’s still frozen on party day!
    • Chop: Cut up any fruits and vegetables beforehand. It will save you so much time, and you won’t have as big of a mess to clean up!
    • Make a schedule: Go through the holiday recipes and find cooking times and temperatures. Write everything out and sort it accordingly. That way, all of your food will be steaming hot all at the same time!

    World’s Best Green Bean Casserole

    Green bean casserole is a classic, tried and true side dish that everyone loves! It's so delicious and creamy that it just might steal the turkey's spot as the star of the show! 
    Ingredients: butter, garlic, onion, package button mushrooms, fresh green beans, low-sodium chicken broth, can low-sodium cream of mushroom soup, grated Parmesan cheese, salt, black pepper, crispy onion strings
    Make This Recipe

    Copycat Texas Roadhouse Rolls with Cinnamon Honey Butter

    Delicious and soft homemade rolls that taste just like Texas Roadhouse Rolls!
    Ingredients: active dry yeast, sugar, warm water, milk, melted butter, sugar, flour, egg, salt, Cinnamon Honey Butter
    Make This Recipe

    Classic Honey Glazed Ham

    This honey-glazed ham is coated with delicious brown sugar and sweet honey glaze! It is tender and juicy and goes with everything which makes it ideal for your holiday meal!
    Ingredients: ham, honey, butter, dark corn syrup, brown sugar, whole cloves
    Make This Recipe

    Caramel Apple Pie

    Caramel apple pie is the traditional American dessert, but totally elevated. Sour tart apples are smothered in caramel, it's insanely delicious.
    Ingredients: homemade pie crust, granny smith apples, fresh lemon juice, granulated sugar, cornstarch, ground cinnamon, ground nutmeg, salt, Egg yolk plus 2 tbsp water for egg wash, heavy cream, granulated sugar, light corn syrup, salt, salted butter, vanilla extract
    Make This Recipe

    Grandma’s Sausage Herb Stuffing

    Grandma's sausage herb stuffing is a classic side dish! Baked bread, tender sausage, and crunchy vegetables all mixed with flavorful herbs and baked until golden brown… It makes my mouth water just thinking about it! 
    Ingredients: French bread, sausage, butter, celery, carrot, onion, fresh thyme, parsley, fresh rosemary, dried cranberries, chicken broth
    Make This Recipe

    Slow Cooker Turkey Breast

    Amazing juicy and perfectly tender turkey breast that slow cooks all day in the crockpot!
    Ingredients: turkey breast, salt and pepper , orange juice, whole cranberry sauce, Onion Soup Mix, salt and pepper to taste
    Make This Recipe

    Stack of 2 lion house rolls

    Lion House Rolls

    Lion House Rolls are the best dinner rolls to pair with all of your holiday meals or any occasion for that matter. These rolls are buttery and super soft, the perfect vehicle to soak up delicious soups, sauces and gravies.
    Ingredients: whole milk, unsalted butter, warm water, active dry yeast, granulated sugar, kosher salt, all-purpose flour, Extra flour for rolling, egg, milk, Melted salted butter for brushing
    Make This Recipe

    The Easiest Cranberry Sauce

    This cranberry sauce is the perfect mixture of sweet and tart! It's made with fresh cranberries and topped with orange zest to really set it apart! 
    Ingredients: bag of fresh cranberries, sugar, orange juice, water, zest from one orange
    Make This Recipe

    Winter Pomegranate Orange Quinoa Salad with Creamy Lemon Greek Yogurt Dressing

    A mouthwatering winter salad with quinoa, spinach, mandarine oranges, and crunchy pistachios. Topped with a creamy lemon greek yogurt dressing and feta cheese this makes one unforgettable salad!
    Ingredients: quinoa, spinach, mandarine oranges, pomegranate seeds, pistachios, crumbled feta cheese, juice from one fresh lemon, apple cider vinegar, sugar, minced garlic, plain Greek yogurt, extra virgin olive oil, salt, freshly ground black pepper
    Make This Recipe

    Garlic Butter String Beans

    Garlic Butter String Beans (green beans) are the perfect easy side dish! Everyone will love these delectable tender-crisp string beans. A delicious healthier addition to your table. 
    Ingredients: bags fresh string beans (green beans), butter, garlic, Salt & pepper
    Make This Recipe

    Red Velvet Peppermint Brownies with Peppermint Cream Cheese Frosting

    Red Velvet Peppermint Brownies with Peppermint Cream Cheese Frosting are the perfect holiday brownie! A rich and chewy vibrant red peppermint brownie piled high with peppermint cream cheese frosting.
    Ingredients: 4-oz. bittersweet chocolate baking bar, chopped, butter, sugar, large eggs, all-purpose flour, 1-oz. bottle McCormick Red Food Color, baking powder, McCormick Pure Vanilla Extract, McCormick Pure Peppermint Extract, 8-oz. package cream cheese, softened, butter, powdered sugar, McCormick Pure Vanilla Extract, McCormick Pure Peppermint Extract, Crushed peppermint candy canes for garnish
    Make This Recipe

    The Best Winter Fruit Salad

    The Best Winter Fruit Salad is filled with clementines, kiwi, pears, apples, and pomegranate. It gets tossed in a delicious honey lime poppyseed dressing and you won’t be able to get enough!
    Ingredients: apple peeled and sliced, pear, bananas, kiwi fruit, clementines, pomegranate seeds, Honey, Lime Juice, poppy seeds, fresh mint
    Make This Recipe

    Parmesan Roasted Vegetables | LoveGrowsWild.com

    Parmesan Roasted Vegetables

    You’re going to love this simple, easy, and super flavorful side dish!
    Ingredients: vegetables, panko breadcrumbs, Parmesan cheese, paprika, garlic powder, Italian dressing
    Make This Recipe

    French Silk Pie

    A flakey crust is filled with a decadent, dreamy, creamy, chocolate filling and topped with pillows of cream for this irresistible French Silk Pie. The filling is so smooth and rich, and then encased in a buttery crust. It's a crowd pleaser where ever you serve it!
    Ingredients: all-purpose flour, rounded tablespoon granulated sugar, rounded teaspoon kosher salt, unsalted butter, cold water, heavy whipping cream, powdered sugar, unsweetened baking chocolate, bittersweet baking chocolate, large eggs, granulated sugar, unsalted butter, pure vanilla extract, heavy whipping cream, powdered sugar, vanilla extract, Chocolate curls
    Make This Recipe

    Oven Baked Herb Turkey

    Oven baked herb turkey is perfectly juicy and tender! It's stuffed with slices of citrus, a crisp apple and fresh herbs then baked until it's a toasty golden brown. It's mouthwatering and delicious! 
    Ingredients: turkey, onion, garlic, rosemary, apple, lemon, thyme, butter softened, garlic minced, thyme finely chopped, oregano finely chopped, rosemary finely chopped, salt, pepper
    Make This Recipe

    Cranberry Cheesecake Fluff

    A creamy and delicious cheesecake fluff salad with cranberries and walnuts. It is so easy to make and a must make for the holidays!
    Ingredients: package fresh cranberries, sugar, can crushed pineapple, walnuts, mini marshmallows, cream cheese, heavy whipping cream
    Make This Recipe

    Pumpkin Pudding Cake

    This pumpkin pudding cake is warm, gooey dessert perfection! It's a great finish to any fall or Thanksgiving dinner topped with a scoop of ice cream!
    Ingredients: flour, + 1 cup brown sugar, baking powder, cinnamon, salt, of nutmeg, of cloves, pure pumpkin puree, milk, oil, vanilla extract, corn starch, hot or boiling water, butter
    Make This Recipe

    Dad’s Famous Mashed Potatoes

    Dad’s Famous Mashed Potatoes are always the star of a dinner table! Perfectly creamy, buttery, and they have such amazing flavor. People are always begging him to make the recipe!
    Ingredients: potatoes, milk, butter, salt, pepper to taste, Optional garnish: freshly chopped chives
    Make This Recipe

    Roasted Cranberry Orange Pork Loin with Green Beans

    Roasted Cranberry Orange Pork Tenderloin with Green Beans is such a flavorful and easy meal. The cranberry orange glaze is perfect on top of the pork and green beans. This will be the star of your holiday dinner table!
    Ingredients: Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin, olive oil, fresh green beans, Salt and pepper, + 2 tablespoons fresh orange juice, apple cider vinegar, sweet orange marmalade, whole cranberry sauce, Optional: fresh cranberries and/or rosemary
    Make This Recipe

    Homemade Cherry Pie

    Homemade cherry pie is about as classic as they come and this recipe is no exception! Absolutely delicious, this mouthwatering pie has a tart filling and flaky crust that is so tasty that you won't be able to stop at just one slice!
    Ingredients: Homemade, fresh or frozen sour cherries and their juice, granulated sugar, cornstarch, almond extract, lemon juice, unsalted butter, egg yolk, water
    Make This Recipe

    Broccoli Apple Salad

    Broccoli, pecans, cranberries, carrots and apples come together to make an amazing salad with delicious flavors and textures.  The creamy dressing on top makes this salad absolutely incredible!
    Ingredients: fresh broccoli florets, shredded carrots, diced red onion, large apples, pecans, dried cranberries, lite mayonnaise, low fat greek yogurt, lemon juice, sugar, salt, pepper
    Make This Recipe

    Banana Cream Pie Bars

    A simplified version of Banana Cream Pie made into bars with a no-bake crust and topped with layers of luscious ingredients.
    Ingredients: Nilla Wafers, unsalted butter, 8 oz. pkg. cream cheese, softened, powdered sugar, 8 oz. tub frozen whipped topping, thawed, large bananas, 3.4 oz. pkgs. vanilla instant pudding mix, cold milk, caramel ice cream topping
    Make This Recipe

    scalloped potatoes and ham recipe

    Scalloped Potatoes and Ham

    These Scalloped Potatoes and Ham are the perfect make ahead holiday dinner but they’re just as good for leftovers, too! Super creamy, cheesy and comforting.
    Ingredients: medium red potatoes, cooked, unsalted butter, minced garlic, Italian seasoning, salt, black pepper, all purpose flour, 2% milk, heavy cream, shredded mozzarella cheese
    Make This Recipe

    Easy Turkey Gravy

    Turkey gravy is rich, thick, and creamy! This gravy takes less than 15 minutes to make! Once you drizzle it all over your turkey and potatoes, well, you will use this recipe for every holiday season!
    Ingredients: Pan Drippings from 12-14 pound turkey, chicken broth, flour, salt and pepper to taste
    Make This Recipe

    Butternut Squash Soup

    Butternut Squash Soup is rich, creamy, savory, and just like a warm hug in a bowl.  Classic fall flavor welcomes in the cooler weather with a perfect blend of spices and ingredients.
    Ingredients: butternut squash, celery stalks, small onion, shredded carrots, Granny Smith apple, vegetable stock, fresh thyme, of cinnamon, salt and pepper, heavy cream
    Make This Recipe

    Spiced Rub Brown Sugar Pineapple Glazed Ham

    Spiced Rub Brown Sugar Pineapple Glazed Ham is coated with a sweet and tangy spiced glaze that caramelizes on the edge of the ham. This will be the star at your holiday dinner table!
    Ingredients: boneless, brown sugar, ground coriander, cinnamon, ground cumin, pepper, ground allspice, pineapple juice, Dijon mustard, brown sugar, Worcestershire sauce
    Make This Recipe

    Best Ever Pecan Pie Bars

    Best Ever Pecan Pie Bars takes the amazing pecan pie and transforms it into irresistible bars. A buttery shortbread crust that gets topped with a caramel pecan glaze, these are perfect for feeding a crowd!
    Ingredients: unsalted butter, packed brown sugar, all-purpose flour, salt, unsalted butter, packed light brown sugar, honey, heavy cream, vanilla, chopped pecans
    Make This Recipe

    Leftover Turkey Casserole

    This leftover turkey casserole is creamy and delicious! Made with your leftover turkey, it's the easiest recipe to make just after Thanksgiving! It's SOO GOOD!
    Ingredients: butter, flour, kosher salt, crushed black pepper, turkey stock, heavy cream, sharp cheddar shredded, turkey breast meat, cornbread cubes, frozen peas, chopped carrots, chopped frozen green beans, frozen corn
    Make This Recipe

    Almond Poppy Seed Bundt Cake

    This flavorful bundt cake made with poppy seeds is bursting with almond flavor. It’s moist, delicious and comes together quick with very little effort.
    Ingredients: flour, baking powder, poppy seeds, salt, sugar, butter, eggs, almond paste, almond extract, buttermilk, powdered sugar, milk, almond extract, slivered almonds
    Make This Recipe

    Christmas Punch (Cranberry Orange Punch)

    This easy Christmas punch is delicious and so festive! It's the perfect punch to serve at your next gathering… It's for all ages, young and old!
    Ingredients: orange juice, cranberry juice, lemon lime soda, orange slices for garnish, real cranberries for garnish
    Make This Recipe

    Christmas Gooey Butter Cookies

    Soft and chewy cookies that are coated in powdered sugar to make them extra special.

    Ingredients: unsalted butter, 8 oz. pkg. cream cheese, room temperature, egg, almond extract, orange extract, pkg. white cake mix, sprinkles, powdered sugar
    Make This Recipe

    Cranberry Salsa (The Best Holiday Appetizer!)

    Cranberry salsa is a fresh cranberry mixture of sweet and savory that is laid over the top of cream cheese. This makes for the BEST holiday appetizer!
    Ingredients: fresh cranberries, Granny Smith apple, green onions, cilantro, jalapeño, sugar, apple cider vinegar, juice of one lime, cream cheese
    Make This Recipe

    Strawberry, Apple, and Pear Spinach Salad with an Apple Cider Poppyseed Dressing

    Strawberry, Apple, and Pear Spinach Salad is an easy to make spinach salad with crisp apples, pears and strawberries hidden throughout. Topped with feta cheese, crunchy pecans and tossed in a delicious apple cider dressing!
    Ingredients: spinach, strawberries, apple, pear, apple cider, Apple Cider Vinegar, Olive Oil, Honey, poppyseeds, feta cheese, chopped pecans
    Make This Recipe

    Apple Tart

    Loaded with fresh apples and baked to a perfect golden brown, this beautiful apple tart is the pastry of the summer! A combination of buttery, nutty, and tart, it tastes as good as it looks!
    Ingredients: flour, granulated sugar, salt, unsalted butter, egg yolk, cold water, apples, granulated sugar, cinnamon, nutmeg, vanilla extract, lemon juice, Dash of salt, Apricot preserves
    Make This Recipe

    Christmas Fruit Salad

    This easy Christmas fruit salad recipe is loaded with red and green fruit making it the perfect light and healthy addition to your holiday table! With a super simple dressing, it comes together quickly and is sure to be a hit!
    Ingredients: pear, red apples, green grapes, red grapes, kiwi, raspberries, pomegranate arils, honey, lime juice, water
    Make This Recipe

  • Bread Pudding

    Bread Pudding

    This Bread Pudding is a classic dessert that uses your leftover bread and a delicious vanilla sauce to make the best breakfast dessert you’ve ever had! It’s frugal and cheap to make, but the flavor is out of this world divine.

    I love dishes that use leftovers and make a completely new and delicious dish out of. To me, there is nothing worse than wasting food in the kitchen! We make an effort to eat all of our leftovers, but sometimes you don’t want to eat the same meal 3 times in a row! So if I make Air Fryer Chicken Breast, I want to turn that chicken into Shredded Chicken Tacos and some epic Chicken Salad the next day!

    Bread pudding in a white pan with vanilla sauce on top.

    Easy Bread Pudding

    Bread pudding is one of my favorite desserts! I know what you are thinking, it’s just bread with some eggs. But it’s so much more than that! It’s wisely using up the leftovers that you might have thrown away otherwise, and whipping up a delicious French toast-like breakfast casserole that is easy and delicious. It is so full of warm flavors and I love how the egg mixture makes the bread almost like a custard. It is perfect!

    I love a good custard dessert, like creme brulee! And I also love French toast because it is really easy to make for my kids in the morning and I know they will be full until lunch. This is probably why I love bread pudding so much! It really is the best of both worlds (so is this Creme Brulee French toast that you have to try!). You are going to fall in love with how easy and simple this breakfast dessert is.

    Ingredients

    The best part about this recipe is that you are using ingredients you already have in your home, and you are using up stale bread that you would probably just be throwing away. Some people add raisins, chocolate chips, cherries, blueberries, or nuts! You can add whatever you like, I just kept mine the classic recipe. See the recipe card below for exact measurements.

    Bread Pudding

    • Stale Bread: The bread needs to dry at least a day. Fresh bread cubes will get mushy and not hold it’s shape. If you don’t have stale bread, you can put it in the oven to dry it out a bit before making bread pudding.
    • Butter: The fat in the butter helps everything stick together and taste delicious!
    • Eggs: Eggs also help everything stay together and gives great texture and flavor. I always use large grade A eggs.
    • Milk: Think of French toast and how you add the egg and milk to make a nice batter for the bread. That is exactly what you are doing here.
    • Granulated Sugar: Helps to get a nice caramel and brown color to the dish, and of course adds sweetness.
    • Vanilla Extract: A little vanilla makes this bread pudding taste like a dessert!
    • Cinnamon: Cinnamon goes perfectly with bread pudding and adds a warm spice.
    • Cardamom: This has a piney and fruity flavor that really brightens up the dish.

    Vanilla Sauce

    • Heavy Whipping Cream: The perfect base for this sauce! It makes it so rich and creamy.
    • Whole Milk: Whole milk will help the sauce get thicker than if you were using a milk with less fat the sauce won’t be as creamy.
    • Sugar: Gives a sweet flavor and also helps the sauce thicken.
    • Cornstarch: Cornstarch will help the sauce to set up and thicken.
    • Vanilla Extract: This really helps to bring out all of the flavors in the sauce. And gives it it’s vanilla flavor!
    Process photos showing butter being poured over bread cubes, the egg mixture in a bowl, that mixture being added over the bread cubes in a white pan, and the vanilla sauce in a pan.

    Bread Pudding Recipe

    It really doesn’t get much easier than this recipe. Bread pudding is simple to prepare and has so much flavor. It really is like the gooey insides of a cinnamon roll, but that’s the whole dish! This recipe makes an 8×8 inch pan, if you want it to fill a 9×13 inch pan you will want to double the recipe.

    How to Make Bread Pudding

    1. Prep: Preheat your oven to 350℉ and prepare an 8” square baking dish by coating it with 1 tablespoon of butter.
    2. Cut: Cut your stale bread into about 2” chunks and place in a bowl.
    3. Mix: Melt your remaining 3 tablespoons of butter and pour it over your bread, mix to coat evenly and place in your buttered dish.
    4. Whip: In a separate bowl with a hand mixer, whip your eggs for about 3 minutes. Add in the remainder of your ingredients and mix well.
    5. Pour: Pour your egg mixture over your bread, be sure to coat evenly, soaking each piece. Allow the liquid to soak into the bread for a few minutes before baking.
    6. Bake: Bake for 30-45 minutes, the bread pudding should be a golden brown color and spring back when gently pushed on with a spoon or fork.

    How to Make Vanilla Sauce

    1. Combine: In a small saucepan over medium-high heat, combine your whipping cream, milk, and sugar. Bring to a simmer, continually stirring until the sugar is dissolved.
    2. Whisk: Whisk in your cornstarch until there are no more lumps, reduce heat to low and continue cooking until your sauce thickens up, about 5 minutes.
    3. Cool: Once the sauce has thickened up to a consistency you like, remove from heat and whisk in your vanilla. Allow the sauce to cool slightly before drizzling on top of your bread pudding.
    Bread pudding in a white pan with vanilla sauce on top and a metal spoon taking a scoop out.

    Types of Bread to Use

    You can literally use whatever you have on hand! You want to make sure it has had at least a day to dry out, but any bread will do. Just imagine the possibilities!

    • Croissant: Croissant bread pudding is out of this world delicious! Flaky and buttery croissant bread is probably one of my favorite breads to make bread pudding with.
    • Sourdough: Sourdough bread can be easier on the stomach and has a tangy sour flavor that makes bread pudding unique and oh so yummy! I love making sourdough bread, and if there is enough leftover I love making bread pudding with it.
    • French Bread: French bread is rich and chewy and perfectly golden delicious on the outside. It also makes a great bread for bread pudding!
    • Pumpkin Bread: Pumpkin bread pudding is my all time fall favorite. The sweetness of the pumpkin and the warmth from the spices is everything I want in a fall dish.

    Bread pudding on a plate with fresh strawberries and blackberries and blueberries and a metal spoon.

    Storing Leftovers

    Leftover bread pudding is a treat! It reheats well and is just as yummy the next day. Follow these tips to get the most out of your bread pudding recipe.

    • In the Refrigerator: Store your bread pudding in an airtight container in the refrigerator for up to 5 days.
    • In the Freezer: Store your bread pudding wrapped in plastic wrap or in an airtight container for up to 3 months in the freezer. Put it in the refrigerator the night before serving to let it thaw.

    Bread Recipes

    Is there anything better than the smell of fresh bread? I absolutely love the way that baking bread transforms my house into a bakery. Everyone always comments on how good it smells, and I’m convinced homemade bread tastes way better! So if you are looking for a new bread recipe to try or want to bake your first loaf, these recipes are for you!

    Print

    Bread Pudding

    This Bread Pudding is a classic dessert that uses your leftover bread and a delicious vanilla sauce to make the best breakfast dessert you've ever had! It's frugal and cheap to make, but the flavor is out of this world divine.
    Course Breakfast, Dessert
    Cuisine American
    Keyword bread pudding
    Prep Time 1 hour
    Cook Time 45 minutes
    Total Time 1 hour 45 minutes
    Servings 4 people
    Calories 1008kcal
    Author Alyssa Rivers

    Ingredients

    • 6 cups stale bread cut into 2” pieces
    • 4 tablespoons butter 1 for coating pan 3 for pudding
    • 4 eggs
    • 2 cups milk
    • 1 cup granulated sugar
    • 2 teaspoons vanilla extract
    • 1 teaspoon cinnamon
    • ½ teaspoon cardamom

    Vanilla sauce:

    • 1 cup heavy whipping cream
    • ½ cup whole milk
    • ½ cup sugar
    • 2 tablespoons cornstarch
    • 1 tablespoon vanilla extract

    Instructions

    • Preheat your oven to 350℉ and prepare an 8” square baking dish by coating it with 1 tablespoon of butter.
    • Cut your stale bread into about 2” chunks and place in a bowl.
    • Melt your remaining 3 tablespoons of butter and pour it over your bread, mix to coat evenly and place in your buttered dish.
    • In a separate bowl with a hand mixer, whip your eggs for about 3 minutes. Add in the remainder of your ingredients and mix well.
    • Pour your egg mixture over your bread, be sure to coat evenly, soaking each piece. Allow the liquid to soak into the bread for a few minutes before baking.
    • Bake for 30-45 minutes, the bread pudding should be a golden brown color and spring back when gently pushed on with a spoon or fork.

    Vanilla sauce:

    • In a small saucepan over medium high heat, combine your whipping cream, milk, and sugar. Bring to a simmer, continually stirring until the sugar is dissolved.
    • Whisk in your cornstarch until there are no more lumps, reduce heat to low and continue cooking until your sauce thickens up, about 5 minutes.
    • Once the sauce has thickened up to a consistency you like, remove from heat and whisk in your vanilla. Allow the sauce to cool slightly before drizzling on top of your bread pudding.

    Nutrition

    Calories: 1008kcal | Carbohydrates: 129g | Protein: 21g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 626mg | Potassium: 482mg | Fiber: 4g | Sugar: 90g | Vitamin A: 1712IU | Vitamin C: 1mg | Calcium: 367mg | Iron: 4mg