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  • Reese’s Fudge

    Reese’s Fudge

    An easy 3 ingredient no-bake fudge that has Reese’s Peanut Butter Cups inside. Reese’s fudge is creamy and delicious and only takes 20 minutes to throw together! It will have the whole family wanting more.

    Calling all peanut butter lovers! Here are a few more sweet treats I know you’ll love: peanut butter fudge, 3-ingredient peanut butter cookies, and of course – my tried and true peanut butter bars!

    A stack of 3 pieces of fudge.

    3-Ingredient Reese’s Fudge

    Reese’s fudge is the king of easy desserts. And no baking is required! Could there be anything better? This fudge is packed with rich peanut butter chocolate flavor. It just melts in your mouth! Honestly, this turned out so much better than expected and I couldn’t stop eating it. Everyone that I gave the fudge to was obsessed with it as well. This is your sign to make some right now! Homemade fudge is the absolute best.

    With how simple it is to make, there’s really no reason not to! It only takes 3 ingredients. (Yes, you read that right!) Peanut butter cups, condensed milk, and chocolate chips are all you need. After Halloween is the perfect time to make this because you can just borrow from your kids’ candy stash. They’ll forgive you once they get a taste of this creamy peanut butter fudge! It’s one of my family’s favorites and I know yours will love it just as much.

    What You’ll Need

    For those days when you’re craving a sweet treat but you don’t want the hassle of making a complicated recipe, Reese’s peanut butter fudge is the answer. No long ingredient list here! With how simple this fudge is, you’ll want to make it all the time.

    • Reese’s Peanut Butter Cups: I used regular-sized peanut butter cups, but feel free to experiment with whatever you have on hand! You can also use different flavored peanut butter cups. (You can also make your own if you really want to take this recipe to the next level!)
    • Sweetened Condensed Milk: I love anything with condensed milk, to be honest, because it’s so sweet and creamy. It gives this Reese’s fudge a silky-smooth texture and the best flavor.
    • Chocolate Chips: I used milk chocolate chips for that classic Reese’s flavor, but you can swap these out for dark or white chocolate chips instead! You can also use semi-sweet chocolate chips if you’re trying to cut down on sweetness.

    How to Make Reese’s Fudge

    It’s so easy! Reese’s fudge is the perfect last-minute dessert for any holiday party. Just melt, mix, and add it to a pan!

    1. Prep Pan: Line an 8×8 inch pan with aluminum foil and lightly spray with nonstick cooking spray.
    2. Add Peanut Butter Cups: Space 16 Reese’s Cups along the bottom of the 8×8 inch pan.
    3. Chocolate Mixture: In the microwave, melt the chocolate chips and sweetened condensed milk and stir every 30 seconds so that the chocolate doesn’t burn. You can also melt it on the stove at low heat.
    4. Layer: Spread fudge mixture evenly over the peanut butter cups. Chop remaining 6 peanut butter cups and gently press onto the top of the chocolate.
    5. Chill and Set: Refrigerate until set and cut into squares.
    4-photo collage of peanut butter cups being added to a pan and topped with melted chocolate.

    Tips and Variations

    Here are a few easy ways you can customize and perfect this 3-ingredient Reese’s fudge! You’re going to want to bring it to every potluck or get-together. It’s just too good and everyone loves it!

    • Let it Set: If you want to be able to cut your fudge into uniform squares, it needs plenty of time to chill and set. A few hours in the fridge should do the trick!
    • Use White Chocolate: You can easily make a white chocolate version of this fudge by using white chocolate peanut butter cups and white chocolate chips instead of milk chocolate.
    • Mix-Ins: If you want more texture in your fudge, try adding chopped pretzels or Reese’s Pieces!

    Top-down view of Reese's fudge cut into slices.

    How Long Does Reese’s Fudge Last?

    Good news! This tasty treat has a long shelf life so you can enjoy it all week long!

    • In the Refrigerator: Store fudge in an airtight container for 1-2 weeks.
    • In the Freezer: Store in a freezer bag or airtight container for 2-3 months. Thaw in the fridge overnight before serving.

    Closeup of 2 pieces of fudge stacked on top of each other.

    Looking for More Easy Fudge Recipes?

    These are just a few of my favorites! They’re all rich, creamy, and most importantly- super easy to make! You can find my full list of fudge recipes here.

    Print

    Reese’s Fudge

    An easy 3 ingredient no-bake fudge that has Reese's Peanut Butter Cups inside. Reese’s fudge is creamy and delicious and only takes 20 minutes to throw together! It will have the whole family wanting more.
    Course Dessert
    Cuisine American
    Keyword fudge, Fudge Recipe, Reese’s fudge recipe, reeses fudge
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 36 Pieces
    Calories 169kcal
    Author Alyssa Rivers

    Ingredients

    • 24 Reese’s Regular Size Peanut Butter Cups
    • 1 can Sweetened Condensed Milk 14 oz
    • 3 Cups Chocolate Chips

    Instructions

    • Line an 8×8 inch pan with aluminum foil and lightly spray with cooking spray.
    • Space 16 Reese’s Cups along the bottom of the 8×8 inch pan.
    • In the microwave melt the chocolate chips and sweetened condensed milk stirring every 30 seconds so that the chocolate doesn’t burn.
    • Spread evenly over the peanut butter cups. Chop remaining 6 peanut butter cups and gently press onto the top of the chocolate.
    • Refrigerate until set and cut into squares.

    Notes

    Originally posted August 17, 2014

    Updated November 1, 2022

    Nutrition

    Calories: 169kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 65mg | Potassium: 80mg | Fiber: 1g | Sugar: 21g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
  • Caramel Apple Cheesecake

    Caramel Apple Cheesecake

    This Caramel Apple Cheesecake is the best of both desserts! Creamy tangy cheesecake topped with brown sugar apples and covered in caramel sauce, it’s so crave-able you’ll have a hard time eating just one slice.

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

    Caramel apple cheesecake with a spoon with caramel on it drizzling caramel over the top.

    Caramel Apple Cheesecake

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

    This caramel apple cheesecake recipe is great if you are making your first one or your one hundredth! The flavor is off the charts delicious and the apple topping is everything you want in a fall dessert. The apples are perfectly aldente and covered in a sticky, creamy caramel sauce. You could make your own caramel sauce from scratch if you have the time, but for this recipe I used soft caramels from the store. This dessert was such a hit I can’t wait to make it again!

    A side view of Caramel Apple Cheesecake. A slice being lifted out by a spatula.

    Ingredients in Caramel Apple Cheesecake

    This delicious cheesecake is pretty straight forward. It has a graham cracker crust (my absolute favorite on a cheesecake), a cream cheese filling, and a caramel apple topping. I’ve listed out what you will need for each step below. You can find exact measurements at the bottom of the page on the recipe card.

    Crust

    • Graham Cracker Crumbs: You can buy them at the store or make your own crumbs using Graham Crackers and pulsing them in a food processor.
    • Granulated Sugar: This is just your regular pantry sugar to help sweeten the crust. You could leave this out if you wanted to.
    • Butter: Butter helps the crust stick together. You’ll want to use unsalted because there is added salt in this crust already.
    • Salt: Just a pinch to bring out all the lovely flavors!

    Cheesecake

    • Cream Cheese: You will need to buy 4 8oz packages of cream cheese. It’s a lot! But thats what makes this cheesecake so creamy and tangy.
    • Granulated Sugar: Your pantry sugar will work great.
    • Sour Cream: Sour cream helps to bring out the bright flavors in the cheesecake and cuts some of the sweetness.
    • Eggs: I always use large grade A eggs in my recipces.
    • Vanilla Extract: Whatever you have on hand for baking will do.
    • Lemon Zest: You will want to buy a lemon and zest fresh lemon into this cheesecake. It makes such a difference!

    Apple Topping

    • Apple: The apples will need to be peeled and diced. You want to make them small enough that you can enjoy them in every bite.
    • Salted Butter: Salted butter will help you get that salted caramel flavor.
    • Brown Sugar: Brown sugar has molasses in it and has a darker and richer flavor, it’s a must for this topping!
    • Salt: A little salt helps cut the sweetness and brings out all the great flavors in the apple.

    Caramel Sauce

    • Chewy Caramel Candies: You can get the cubes or the longer round ones, just make sure they are the chewy kind!
    • Heavy Cream: Heavy cream is a must to help thicken up this sauce, and to make it flavorful and extra creamy!
    Process photos showing a mixing bowl with cream cheese in it, then eggs being added, the ingredients combined, and the ingredients in a spring form pan with foil wrapped around it.

    Caramel Apple Cheesecake Recipe

    Cheesecake is one of my favorite desserts to make. It’s a little bit more work than say a brownie (by the way, have you tried this Brownie Bottomed Cheesecake? It’s amazing!!). But it is always worth it in the end because it’s creamy, tangy, and so satisfying. If you follow these steps this recipe will turn out perfectly!

    Crust

    1. Preheat Oven: Preheat the oven to 325℉. Prepare a 10-inch springform pan by spraying with cooking spray.
    2. Mix: In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.
    3. Press: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes. Allow to cool completely.

    Make Cheesecake Filling

    1. Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for another minute or so, until very smooth..
    2. Mix: Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix again for 30 seconds.
    3. Combine: Add the eggs, vanilla, and lemon zest and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Beat until just combined. At this point the batter should be smooth and fairly runny.

    Prep the Cheesecake

    1. Wrap Foil: Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    2. Add to Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    3. Pour Batter: Add the cheesecake batter to the springform pan and smooth the top.
    4. Add Water: Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.

    Bake Caramel Apple Cheesecake and Cool

    1. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.
    2. Cool: Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    3. Chill: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.

    Apple Topping

    1. Melt Butter: Heat a large skillet over medium-high heat and add 2 tablespoons of butter to the pan. Once the butter is melted, add the chopped apples.
    2. Sautee: Sautee the apples in the butter for 2-3 minutes, until they just begin to soften. Add the brown sugar and lower the heat to medium. Let the apples simmer in the syrup for 4-5 minutes, stirring every minute or so, until the syrup begins to thicken. Add the remaining tablespoon of butter and stir until melted. Transfer the apples to a dish and let cool completely.

    Caramel Sauce

    1. Melt Caramels: Just before serving the cheesecake, add the caramels and cream to a bowl and microwave for 30 seconds at a time, until melted and you’re able to stir in the cream completely.
    2. Top: Top the chilled cheesecake with the apple topping and drizzle with caramel sauce. You will have extra sauce, but it’s great to keep out for those who want a little more on their slice.
    Process photos showing the caramel apple topping being made. The apples are in a pan with brown sugar and butter and sauteed. Then caramels are put in a glass bowl with cream and melted.

    Tips for Making Caramel Apple Cheesecake

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

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

    A slice of Caramel Apple Cheesecake with a bite taken out by a fork sitting on a stone ware plate with caramel and apples in the background.

    Storing Leftovers

    Cheesecake is one of my favorite desserts! Luckily it’s also great in the freezer, so you can make it ahead of time and pull it out exactly when you need it!

    • In the Refrigerator: The cheesecake by itself is best stored covered in the fridge for up to 5 days. Once topped with apples and caramel, it will keep covered in the fridge for up to 3 days. 
    • In the Freezer: You can freeze cheesecake for up to 3 months. Only freeze the cheesecake, and melt the caramel and add the apple after letting the cheesecake come to room temperature.

    Note: The apple topping can be made a day ahead of time but may need to be slightly warmed and cooled before topping the cheesecake. The caramel topping is best made just before serving. Let it cool slightly before drizzling it over the top of the apple topping.

    Other Caramel Apple Recipes

    There are so many things to love about fall, and caramel apples are definitely at the top of my list. I love the contrast of the sweet sticky caramel and the crispy apple. I love a classic caramel apple and make them every year. I also really LOVE caramel apple desserts. So here are a few of my favorites that you are definitely going to want to try!

    Print

    Caramel Apple Cheesecake

    This Caramel Apple Cheesecake is the best of both desserts! Creamy tangy cheesecake topped with brown sugar apples and covered in caramel sauce, it's so crave-able you'll have a hard time eating just one slice.
    Course Dessert
    Cuisine American
    Keyword Caramel Apple Cheesecake, Cheesecake Recipe
    Prep Time 1 hour 30 minutes
    Cook Time 1 hour 30 minutes
    Chill Time 6 hours
    Total Time 9 hours
    Servings 12 People
    Calories 719kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 1 ½ cups graham cracker crumbs
    • ⅓ cup granulated sugar
    • ¼ cup unsalted butter melted
    • 1 pinch salt

    Cheesecake

    • 2 pounds cream cheese room temperature (4 8-ounce packages)
    • 1 ½ cups granulated sugar
    • 8 ounces sour cream room temperature
    • 5 large eggs room temperature
    • 1 tablespoon vanilla extract
    • 1 tablespoon lemon zest

    Apple Topping

    • 4 cups apple peeled and diced
    • 3 tablespoons salted butter divided
    • 6 tablespoons brown sugar
    • 2 pinches salt

    Caramel Sauce

    • 1 ½ cup chewy caramel candies
    • 2 tablespoons heavy cream

    Instructions

    Crust

    • Preheat the oven to 325℉. Prepare a 10-inch springform pan by spraying with cooking spray.
    • In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.
    • Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes. Allow to cool completely.

    Cheesecake Filling

    • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for another minute or so, until very smooth..
    • Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix again for 30 seconds.
    • Add the eggs, vanilla, and lemon zest and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Beat until just combined. At this point the batter should be smooth and fairly runny.

    Bake The Cheesecake

    • Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    • Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Add the cheesecake batter to the springform pan and smooth the top.
    • Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.
    • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.
    • Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.

    Apple Topping

    • Heat a large skillet over medium-high heat and add 2 tablespoons of butter to the pan. Once the butter is melted, add the chopped apples.
    • Sautee the apples in the butter for 2-3 minutes, until they just begin to soften. Add the brown sugar and lower the heat to medium. Let the apples simmer in the syrup for 4-5 minutes, stirring every minute or so, until the syrup begins to thicken. Add the remaining tablespoon of butter and stir until melted. Transfer the apples to a dish and let cool completely.

    Caramel Sauce

    • Just before serving the cheesecake, add the caramels and cream to a bowl and microwave for 30 seconds at a time, until melted and you’re able to stir in the cream completely.
    • Top the chilled cheesecake with the apple topping and drizzle with caramel sauce. You will have extra sauce, but it’s great to keep out for those who want a little more on their slice.

    Nutrition

    Calories: 719kcal | Carbohydrates: 78g | Protein: 10g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 178mg | Sodium: 505mg | Potassium: 291mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1510IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 1mg
  • Dinner Roll Wreath

    Dinner Roll Wreath

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    Easy, delicious, and adorably festive, this Dinner Roll Wreath is perfect for holiday dinners! Warm and soft rolls arranged to look like a wreath are sure to spruce up your holiday dinner table.

    Bread is one of my favorite things to make. It is so satisfying to watch the dough rise, and come out of the oven golden and delicious. It also makes the house smell like a dream! If you love making bread or want to give it a try, you’ve got to try this Cinnamon Bread, or this perfect for fall Apple Bread, or one of my favorites, this Amish Friendship Bread.

    Dinner rolls arranged like a wreath with cranberries on top and rosemary sprigs to the side and red sparkly ornaments.

    Dinner Roll Wreath

    This just might be your new Christmas dinner tradition! It’s so simple to make and it turns out absolutely stunning. It’s easy to make ahead of time so that it’s ready for the big day. Not to mention how gorgeous it looks as a centerpiece for your table. It’s not a complicated recipe either. You don’t need to be a pro at making bread for these rolls to turn out perfectly soft, fluffy, and delicious.

    I love Christmas dinner, fit with a juicy Apricot Glazed Ham and tons of sides (mashed potatoes always make an appearance). If you are getting tired of repeats, or just want to start a new tradition this is the recipe for you. This dinner roll wreath saved my table and my holiday spirit. It is so fun to make and each year you can garnish or flavor it differently. This recipe will never get tired!

    Ingredients

    I bet you already have all of these recipes in your pantry! Well, you might have to go out and get some yeast if you aren’t a frequent bread maker. But other than that, you’ve got everything you need to make a new holiday tradition! For exact measurements, see the recipe card below.

    • All-Purpose Flour: It’s the easiest to work with for this recipe.
    • Granulated Sugar: A little sugar helps the bread to rise better and gives it a nice flavor.
    • Rapid Rise Yeast: You want to get rapid rise because we are only doing one rise for this recipe.
    • Salt: A little salt brings out all the great flavors in this bread.
    • Milk: Your milk should be warm, which means between 110 and 120 degrees. It should be warm to the touch but not hot.
    • Butter: You will want to use unsalted butter.
    • Italian Seasoning: This blend makes a great savory flavor in the bread.
    • Fresh Rosemary: This is for garnish around the rolls. It looks like a pine tree branch so it’s perfect for the season.
    • Fresh Cranberries or Pomegranate Seeds: These add a great pop of color, and awesome flavor too. Something red on your wreath is a must!
    Process photos showing ingredients being added to a stand mixer, the dough formed in the mixer, the dough divided into rolls on a counter top, and finally the dough shaped into a wreath with a glass bowl in the center.

    Dinner Roll Wreath Recipe

    If you haven’t made bread before, don’t be intimidated! You can totally make this dinner roll wreath, and I’ve written out each step with lots of details so that it will be easy to follow. You will be so happy with how it turns out!

    Make the Dough

    1. Prep Baking Station: Set the oven to warm, or as low as it will go if you don’t have a warm option (about 170℉). Line a large baking sheet with parchment paper. Spray a small glass (oven-safe) bowl or storage dish with cooking spray and place upside down in the center of the baking sheet. Set aside.
    2. Mix Dough: In the bowl of a mixer, whisk together the flour, sugar, yeast and salt. In another bowl, combine the warm milk and 6 tablespoons of melted butter.
    3. Knead: Using the dough hook attachment on low, slowly add the liquid to the dry ingredients. Knead the dough for 8-10 minutes, until it is smooth and elastic. If the dough is still very sticky and sticks to your fingers, add more flour 1-2 tablespoons at a time.
    4. Rest: Once you have achieved smooth dough, cover the bowl and let it rest for 10-15 minutes.
    5. Divide Dough: Once the dough has rested, turn it out onto a lightly floured surface and divide the dough into four even sections. Divide each section into 6 smaller, even sections so you have a total of 24. If you would like a precise weight, use a kitchen scale to measure your dough’s weight in grams before dividing it. Divide that number by 24 and then weigh 24 individual balls of dough with that weight.

    Shape, Let Rise, and Bake

    1. Shape: Shape each section of dough into a small ball and pinch the dough together at the bottom. Place 10 of the balls around the glass bowl to form the inner ring of the wreath. Use the remaining 14 balls to form the outer ring.
    2. Let Rise: Cover the rolls with a clean kitchen cloth and set in the warm oven to rise until doubled in size, about 45-60 minutes. I find it helpful to use a clean spray bottle to spray the sides and bottom of my oven with water to create steam. This will help accelerate the rising time.
    3. Bake: Remove the rolls from the oven once they have doubled in size and bump the oven temperature up to 375℉. Gently brush the rolls with the remaining melted butter and sprinkle with Italian seasoning. As soon as the oven has reached 375℉, place the rolls back in the oven and bake for 16-18 minutes, until the tops are a deep golden brown.
    4. Cool and Garnish: Let the rolls cool before gently removing the glass bowl from the center. Serve on a large platter and garnish with sprigs of fresh rosemary and a sprinkle of fresh cranberries or pomegranate seeds. If desired, add a bowl of your favorite spread or dip right in the center!

    How to Make Dinner Roll Wreath by Hand

    If you don’t have a stand mixer with a dough hook, you can still make this recipe! And it will take you about the same amount of time. I personally love making bread by hand because it feels like art. Here are some tips to adapt this recipe.

    • Get a Large Bowl: Instead of putting your dough ingredients in the mixer, put them in a large bowl. Use a hand whisk for the first step and then use a wooden spoon when you start adding wet ingredients.
    • Knead on the Counter: You will take the dough out of the bowl to knead it on a lightly floured surface. You will knead for 5-10 minutes. Your hands will help develop the gluten and warm the dough so it will combine quickly. If the dough is still really sticky and unmanageable, knead in 1 tablespoon of flour at a time until it is the right consistency.

    A close up of dinner roll wreath with a hand grabbing one of the rolls.

    Tips for Making a Dinner Roll Wreath

    Here are some simple tips to make the most out of this recipe!

    • Watch Temperatures: You’ve got to make sure the temperature of your milk isn’t too high when adding it to your yeast mixture. The sweet spot is about 100-110 degrees Fahrenheit. If you add liquids that are too hot, they will kill your yeast and you’ll have to start the whole process over.
    • Moisture Helps Rising Process: To create the best rising environment for your rolls, set the oven to “warm”, or 170℉, and place the covered rolls in the warmed oven. Use a clean spray bottle to spray water on the bottom and sides of the oven, shutting the door quickly to trap in the steam. This will help accelerate the rising process. You may need to check on the rolls sooner than the recipe suggests since it can speed things up significantly. Be sure to remove the rolls from the oven before increasing the temperature for baking.
    • Use Oven-Safe Glass Bowl: Be sure the bowl you use in the center of your rolls is oven safe. If you don’t have an oven-safe bowl, simply remove the bowl after the rolls have risen and bake without one. The center circle may shrink just a little, but it will still maintain a wreath shape!
    • Experiment with Decor: Dress the roll wreath up with fresh herbs, fresh cranberries or pomegranate seeds, or even make a decorative bow out of holiday ribbon! You could also use additional herbs like parsley or thyme.

    Two hands ripping open a dinner roll with the full dinner roll wreath in the background.

    Storing Leftovers

    This Dinner Roll Wreath is great for making ahead of time because it stays good for 5 days. For the best tasting rolls on the big day, make them no more than 24 hours ahead of time.

    On the Counter: Cover your rolls with plastic wrap or put them in an airtight container and leave them on your counter. They will stay fresh for up to 5 days. They dry out a little bit every day, so it’s best to eat them fresh!

    Other Holiday Recipes

    If you’re excited about trying new recipes for this holiday season, I’ve got so many to share with you! All of them are tried and true recipes that my family loves, and I know yours will too. I am a huge fan of saving time and making things simple in the kitchen, so all of these recipes will quickly become favorites!

    • Set the oven to warm, or as low as it will go if you don’t have a warm option (about 170℉). Line a large baking sheet with parchment paper. Spray a small glass (oven-safe) bowl or storage dish with cooking spray and place upside down in the center of the baking sheet. Set aside.

    • In the bowl of a mixer, whisk together the flour, sugar, yeast and salt. In another bowl, combine the warm milk and 6 tablespoons of melted butter.

    • Using the dough hook attachment on low, slowly add the liquid to the dry ingredients. Knead the dough for 8-10 minutes, until it is smooth and elastic. If the dough is still very sticky and sticks to your fingers, add more flour 1-2 tablespoons at a time.

    • Once you have achieved smooth dough, cover the bowl and let it rest for 10-15 minutes.

    • Once the dough has rested, turn it out onto a lightly floured surface and divide the dough into four even sections. Divide each section into 6 smaller, even sections so you have a total of 24. If you would like a precise weight, use a kitchen scale to measure your dough’s weight in grams before dividing it. Divide that number by 24 and then weigh 24 individual balls of dough with that weight.

    • Shape each section of dough into a small ball and pinch the dough together at the bottom. Place 10 of the balls around the glass bowl to form the inner ring of the wreath. Use the remaining 14 balls to form the outer ring.

    • Cover the rolls with a clean kitchen cloth and set in the warm oven to rise until doubled in size, about 45-60 minutes. I find it helpful to use a clean spray bottle to spray the sides and bottom of my oven with water to create steam. This will help accelerate the rising time.

    • Remove the rolls from the oven once they have doubled in size and bump the oven temperature up to 375℉. Gently brush the rolls with the remaining melted butter and sprinkle with Italian seasoning. As soon as the oven has reached 375℉, place the rolls back in the oven and bake for 16-18 minutes, until the tops are a deep golden brown.

    • Let the rolls cool before gently removing the glass bowl from the center. Serve on a large platter and garnish with sprigs of fresh rosemary and a sprinkle of fresh cranberries or pomegranate seeds. If desired, add a bowl of your favorite spread or dip right in the center!

    Serves: 24

    Calories159kcal (8%)Carbohydrates24g (8%)Protein4g (8%)Fat5g (8%)Saturated Fat3g (15%)Polyunsaturated Fat0.3gMonounsaturated Fat1gTrans Fat0.2gCholesterol13mg (4%)Sodium226mg (9%)Potassium61mg (2%)Fiber1g (4%)Sugar3g (3%)Vitamin A161IU (3%)Vitamin C0.002mgCalcium28mg (3%)Iron1mg (6%)

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

    Course Bread

    Cuisine American

    Keyword Dinner Roll Wreath, dinner rolls, holidays

  • Oatmeal Pecan Pie

    Oatmeal Pecan Pie

    If you love pies, then this delicious and unique oatmeal pecan pie is for you! And if you haven’t made a pie before, do not fear… this recipe really is so easy!

    I know they typically, pie season comes and goes around the holidays, but I love it so much that I say, have it all year long! Try out this delicious Fresh Strawberry Pie, this yummy Triple Berry Pie and this classic Best Ever Dutch Apple Pie for delicious desserts all year long!

    A slice of oatmeal pecan pie on a white plate.

    Oatmeal Pecan Pie Recipe

    This oatmeal pecan pie recipe is so delicious! it’s like a combination of your very favorite breakfast oatmeal combined with a dessert, and boy… The combination is to die for! The filling is packed with lots of different textures and flavors, and then when you add it to a flakey, golden pie crust. Well, let’s just say that you won’t be able to stop at just one bite!

    I love the addition of oats to this pecan pie recipe. It’s a fun and tasty twist on an old classic pecan pie! Not to mention a little healthier.. That’s always a bonus! I love making this extra tasty by adding a little bit of vanilla ice cream and some chocolate sauce! Is your mouth watering yet?

    Ingredients in Oatmeal Pecan Pie

    The great part about this pie recipe is how easy it is! You can make your own pie crust or, if you are short on time, just buy a premade one at the store! Check out the ingredients list at the bottom of the post for all of the exact measurements.

    • Pie Crust: If you want to make this pie absolutely delicious, try out my grandma’s perfect pie crust recipe!
    • Pecans: This adds a delicious crunch to the pie filling.
    • Eggs: I always use large eggs when I cook.
    • Brown Sugar: Using brown sugar adds in a deep, sweet flavor to the base of this pie.
    • Corn Syrup: This sweetens up the pie!
    • Rolled Oats: This is where this oatmeal pie gets interesting! It adds a delicious texture to go with the pecans.
    • Butter: I used unsalted butter in this oatmeal pecan pie.
    • Salt: The salt will enhance all of the flavors in this recipe.
    • Cinnamon: A dash of cinnamon complements all of the ingredients.
    • Vanilla: I always like adding a splash of vanilla flavoring when I am baking.

    How to Make an Oatmeal Pecan Pie

    This pie is so easy and bakes very quickly! It’s a great dessert to make ahead of time and have ready to serve to your guests. I’m warning you though that people LOVE this pie… So you may want to make two!

    1. Prep: Preheat the oven to 325 degrees Fahrenheit.
    2. Combine and Pour: In a large bowl combine all of the ingredients. Stir until well combined. Pour filling into the crust.
    3. Bake and Serve: Bake for 50 minutes. Serve warm with vanilla ice cream, chocolate syrup, and extra pecans if desired.
    3 pictures showing how to make the filling and add it to a pie crust.

    What if My Pie is Runny?

    If you pull your oatmeal pecan pie out and the filling still hasn’t set and it’s runny, then it still needs to finish baking! Add an additional 5 minutes of cook time at a time and keep an eye on it. You should be able to run a knife through the pie and not have any filling spill out.

    The top view of an oatmeal pecan pie. A slice is cut out and about to be served with a silver pie server.

    How to Store Leftover Pie

    If you are lucky enough to have leftovers of this oatmeal pecan pie, then you will be pleased to know that it stores beautifully!

    In the Refrigerator: Once your pie has fully cooled, then you can store it in an airtight container. Store it in your fridge and it will last about 3-4 days!

    A slice of oatmeal pecan pie on a plate with a gold fork cutting out a piece to eat.

    More Delicious Pecan Recipes

    If you are as much of a fan of pecan as I am then you MUST try these other pecan recipes. Rich, decadent and perfect for any occasion, pecans are the absolute best ingredient in any recipe!

    Print

    Oatmeal Pecan Pie

    If you love pies, then this delicious and unique oatmeal pecan pie is for you! And if you haven't made a pie before, do not fear… this recipe really is so easy!
    Course Dessert
    Cuisine American
    Keyword oatmeal pecan pie
    Prep Time 10 minutes
    Cook Time 50 minutes
    Total Time 1 hour
    Servings 8 Servings
    Calories 435kcal
    Author Alyssa Rivers

    Ingredients

    • 1 store-bought or homemade pie crust
    • 2/3 cup pecans chopped
    • 2 eggs + 2 egg whites beaten
    • 1 cup brown sugar
    • 1 cup corn syrup
    • 2/3 cup rolled oats
    • 2 tablespoons butter melted
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon vanilla

    Instructions

    • Preheat oven to 325 degrees Fahrenheit.
    • In a large bowl combine all of the ingredients . Stir until well combined. Pour filling into crust.
    • Bake for 50 minutes. Serve warm with vanilla ice cream, chocolate syrup, and extra pecans if desired.

    Notes

    Originally Posted on November 4, 2014

    Updated on October 31, 2022

    Nutrition

    Calories: 435kcal | Carbohydrates: 76g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 302mg | Potassium: 130mg | Fiber: 2g | Sugar: 60g | Vitamin A: 93IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg
  • Fruit Charcuterie Board

    Fruit Charcuterie Board

    You will love the vibrant colors of all your favorite fruits beautifully displayed together on a fruit charcuterie board. Serve this as a perfect side dish or dessert alongside a creamy fruit dip at your next party!

    I love serving this show-stopping fruit charcuterie with any meal, but my favorite way to serve it is with breakfast. The fresh juicy fruit is always a crowd-pleaser in the morning for guests. It would be perfect alongside this breakfast casserole, these easy cinnamon rolls, and a side of bacon.

    Overhead view of the fruit charcuterie board. A tan kitchen towel and extra fruit is scattered around the board.

    What is a Fruit Charcuterie Board?

    I love a good charcuterie board because it visually draws in your guests! It’s the best mixture of sweet ripe fruit. Every bite is a different fruit, and every bite is sweet and juicy! The best fresh fruit charcuterie boards are made with fruit that is in season.

    Everyone loves charcuterie boards because they are bursting with so many different tastes and textures! There are endless possibilities, from citrus to berries to tropical fruits like pineapple and papaya. Any type of fruit you can get your hands on will work, be creative as you want. Serve your fruit charcuterie board with this fluffy fruit dip, this strawberry dip, or this incredible cheesecake dip.

    Fruit Ideas For Your Charcuterie Board

    Everyone LOVES this fruit charcuterie board! Feel free to use as many fresh fruits as you would like.  Here is a large list of ideas that you can choose from for your board. Your guests will keep coming back to the delicious fruit board because of all the perfectly ripe and tasty fruits!

    • Pineapple: Sliced in half and the rest cut into chunks.
    • Green and Red Grapes: I like to leave some whole and some still on the vine.
    • Mango: Cut into chunks or slice it up!
    • Blueberries: Left whole with stems removed.
    • Raspberries: Left whole with stems removed.
    • Kiwi: I love to cut kiwis in fun shapes!
    • Blackberries: Left whole with stems removed.
    • Strawberries: I like to serve some whole and some halved or sliced.
    • Star Fruit: The shape is perfect for fruit charcuterie boards.
    • Kumquat: The tart and sour flavor of the kumquat is fun to add to the sweet fruit.
    • Pink Dragonfruit: The prettiest color of fruit there ever was!
    • Oranges: Sliced or cut into wedges.
    • Fruit Dip: I love my fruit dip, but feel free to use yogurt or whipped cream.

    The Recipe Critic Recommendation

    Wood Charcuterie Board

    Belvedere Large Round Acacia Wood Cutting Board

    Circular shape and natural wood color, perfect for entertaining!

    CLICK HERE FOR THE LINK

    Let’s Make the Best Fruit Appetizer

    Making this simple fruit charcuterie board is so fun and easy! I like to display the fruit using different shapes and sizes to make it visually beautiful. Everyone loves the pineapple leaves left on it because it adds interest and texture. This board will be the star of our next party or get-together!

    1. Slice and Place the Pineapple: Slice a pineapple in half and scoop out the center. Set on a large round wood board or platter.
    2. Wash and Prepare the Fruit: Wash and dry the fruit, then slice, peel, or cut the fruit into desired shapes.
    3. Arrange the Fruit: Arrange the fruit around the pineapple and fill the pineapple with some fruit. Display the fruit in colorful sections and distribute it throughout the board. 
    4. Prepare the Dip: Make the fruit dip by following the linked recipe, then spoon it into a pretty bowl. I sprinkled it with cinnamon to make it even prettier. Place it onto the board and enjoy dipping!
    Close overhead view of the kiwi, pineapple, berries, starfruit, orange slices, and fruit dip on the charcuterie board.

    Charcuterie Board Variations

    The best part about making a fresh fruit charcuterie board is that there are so many different fruits to use! It’s fun to get creative because you can use any fruit you have access to. Here are a few ideas about how you can change it up to make it your own! 

    • Serve With Any Meal: Fruit charcuterie boards can be used for any occasion or meal. Make it a dessert by serving it with melted chocolate or chocolate fondue. I also love to add granola and yogurt to the fruit board and serve it at brunch.
    • Make It Festive For Any Occasion: You can make one for a holiday as I did with this Christmas wreath charcuterie! Simply arrange your fruit in a wreath shape and add some leaves and ornaments to make it festive. You can also scatter pomegranate seeds or cranberries for the holidays.
    • Shapes and Colors: When making a fruit charcuterie board, use a lot of different shapes, colors, and textures! Cut your fruit into shapes, or hollow out large melons or fruits to use as a bowl. You can see I did just that with the pineapple, but watermelon is also fun to use.
    • More Dip Ideas: Use yogurt or whipped cream for more dipping options.
    • Add Cheese Or Nuts: It’s fun to add cheeses and nuts to the board because it pairs so well with fruit.

    Close overhead view of the grapes, kumquat, dragonfruit, berries, pineapple, and orange slices on the charcuterie board.

    Storing Fruit

    This fruit charcuterie board is easy to prep the day before your event. Most fruits can be sliced, covered, and stored separately in the fridge up to 24 hours in advance.  Cut fruits like bananas and apples right before serving because they brown quickly.

    • In the Refrigerator: If you have any leftover fruit and dip, cover tightly with plastic wrap and store in the refrigerator for up to 2 days. You can make the dip a couple of days in advance and store it in an airtight container in the fridge. Give the fruit dip a stir before serving.

    Close overhead view of the sliced whole pineapple filled with pineapple chunks and berries. The rest of the fruit is scattered around the pineapple with fruit dip on the side.

    Charcuterie Boards For Holidays

    If you love this fruit charcuterie for summertime, you’ll love making them for every season.  It’s so fun to make charcuterie boards year round and for every holiday.  I have you covered for your next holiday party!

    Print

    Fruit Charcuterie

    You will love the vibrant colors of all your favorite fruits beautifully displayed together on a fruit charcuterie board. Serve this as a perfect side dish or dessert at your next party alongside a creamy fruit dip! 
    Course Appetizer, Dessert, Side Dish
    Cuisine American
    Keyword fruit charcuterie, Fruit Charcuterie Board
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 20
    Calories 78kcal
    Author Alyssa Rivers

    Ingredients

    Fruit:

    • Pineapple
    • Green and Red Grapes
    • Mango
    • Blueberries
    • Raspberries
    • Kiwi
    • Blackberries
    • Strawberries
    • Star Fruit
    • Kumquat
    • Pink Dragonfruit
    • Oranges
    • Fruit Dip

    Instructions

    • Slice a pineapple in half and scoop out the center. Set on a large round wood board or platter.
    • Wash and dry the fruit, then slice, peel, or cut the fruit in desired shapes.
    • Arrange the fruit around the pineapple and fill the pineapple with some fruit. Display the fruit in colorful sections and distribute it throughout the board.
    • Make the fruit dip by following the linked recipe, and spoon it into a pretty bowl. I sprinkled it with cinnamon to make it even prettier. Place it onto the board and enjoy for dipping!

    Nutrition

    Serving: 1cup | Calories: 78kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 192mg | Fiber: 3g | Sugar: 13g | Vitamin A: 194IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 1mg
  • Ciabatta Bread

    Ciabatta Bread

    Make this classic Italian ciabatta bread recipe at home with just four simple ingredients! Crusty on the outside and perfectly chewy on the inside, this bread is delicious for sandwiches, served with soup, or simply toasted.

    I love making homemade bread, and I have recently discovered how easy it is to make ciabatta bread! It’s so versatile because I can serve it with so many different recipes. Ciabatta is incredible with beef stew, and spaghetti, or enjoy it with this olive oil dip.

    Side view of baked and slice ciabatta bread on a wood cutting board. A blue kitchen towel is next to the wood board.

    What Is Ciabatta Bread?

    This white Italian bread has a crispy outer crust with an airy texture on the inside. The wet dough helps produce the irregular holes that form on the inside as it bakes. I love the unique characteristics of this beautiful bread, but I also love the delicious flavor!

    Ciabatta has an incredibly chewy and sturdy texture. That is why it is perfect for dips and sauces because it absorbs so well. You have to slice up this ciabatta bread and serve it with this artichoke dip, creamy cheese sauce, or my crab dip!

    Bread Ingredients Needed

    One of the reasons I love making this ciabatta bread recipe is that it only takes four ingredients to make! It’s so convenient because it uses such simple baking ingredients. Most likely, you have all of the ingredients on hand too! Check out the recipe card below for exact measurements!

    • Active Dry Yeast: All you need is about half of a packet!
    • Warm Water: Make sure the water is about 90° Fahrenheit.
    • Bread Flour: Bread flour is key! It’s what gives the bread a nice chewy texture.
    • Salt: Salt is a must in bread!

    Ciabatta Bread Recipe

    You are going to love learning how to make homemade ciabatta bread. There is something so rewarding when that warm loaf comes out of the oven! It’s pretty easy to make, you just have to allow it plenty of time to rise, and you’re all set.

    Prepare the Dough

    1. Combine Yeast, Water, Flour, and Salt: In the bowl of a stand mixer fitted with a dough hook, add the yeast, water, 2 cups flour, and salt. Mix on low speed until everything is well incorporated. At this point, you may need to add more flour but only mix in ¼ cup at a time. It will be a very wet dough but still workable.
    2. Mix the Dough: Increase the speed to medium once everything is mixed well. Mix for an additional 3-4 minutes. This will help develop the gluten structure. As it proofs, and each time you give it a fold, the dough will strengthen and come together more.
    3. Place Dough in Bowl, Cover, and Proof: Remove the dough from the mixer and place it in a bowl coated with olive oil. Cover the dough and let it rise until doubled in size. This will take about 45 minutes to an hour. I always keep my hands oiled with olive oil while working with this ciabatta dough, as it is a sticky dough.

    Rise and Fold the Dough

    1. Fold the Dough: Once the ciabatta dough has doubled in size, fold the dough by stretching it out and folding it in on itself. You should degas the dough during this step. Oil the bowl again if needed.
    2. Cover, Proof, and Fold: Cover and let rest for another 30-40 minutes and perform a second fold on the dough.
    3. Cover, Rest, and Prepare Baking Sheet: Cover and allow the ciabatta dough to rise again but not quite double in size, rest for about 20-30 minutes. While the dough is resting, prepare a sheet pan by lining it with parchment paper and spreading a liberal amount of flour on it.
    4. Gently Place Dough on Prepared Sheet Pan: GENTLY remove dough from the bowl and place it on the lined sheet pan. Lightly spread it into an even rectangle being careful not to put any downward pressure on the loaf and force the air out.

    Rise and Bake the Bread

    1. Cover and Rise: Cover and allow the ciabatta loaf to rise again for another 30-45 minutes. Preheat oven to 420° Fahrenheit
    2. Dust with Flour and Bake: The loaf is ready to bake when it is raised and airy. Dust the top of the ciabatta loaf with flour, then bake for 15-25 minutes. The bread should be an even light golden color with some brown spotting.
    First photo is the dough in a stand mixer with the dough hook. Second photo is the dough rising in a glass bowl. Third photo is the floured prepared baking sheet pan. Fourth photo is the dough formed on the prepared pan.

    Tips and Ideas

    Here are some important tips when making ciabatta bread. I also have some ideas on how to use your leftover bread! There are so many yummy ideas when it comes to ciabatta because it’s so versatile.

    • Bread Flour is a Must: Bread flour is what gives the bread its chewy texture. You can use all-purpose flour if you need it, but the texture won’t be as chewy.
    • Handle Dough With Care: This loaf should have a loose, open crumb. It’s important you don’t overhandle this dough when it’s in its final form.
    • Cool Before Cutting: Allow the ciabatta loaf to cool before cutting.
    • Make Ciabatta Rolls: This dough is great for making ciabatta rolls. Once the loaf has been made into a rectangle on the floured parchment, dip a pizza cutter into flour, then cut the loaf into 6 squares.
    • Other Uses: Use up any leftover ciabatta by making it into garlic bread. It’s also great for sandwiches and croutons.

    Top view of a loaf of ciabatta bread on a wood cutting board. A blue kitchen towel is next to the wood board. Flour is sprinkled on top of the loaf.

    How to Store and Freeze Leftovers

    Ciabatta bread is awesome to use throughout the week for sandwiches. I love having a fresh loaf to make my lunches. This bread also freezes perfectly! It thaws and tastes just as fresh as it does from the oven.

    • On the Counter: Leftover ciabatta bread can be stored in an airtight container for up to 3 days. Store on the counter at room temperature.
    • In the Freezer: Ciabatta freezes perfectly! Wrap leftover bread tightly in foil and seal it in a sealable plastic bag. Freeze for up to 3 months. You can either slice it before you freeze it, or freeze it whole and slice it when it’s thawed.

    Close up view of sliced and buttered bread on a black plate. A wood cutting board nearby with scattered crumbs around the plate.

    Classic Homemade Breads To Try

    I have fallen in love with making beautiful loaves of bread at home!  Fresh bread from the oven makes a beautiful side dish to any entree.  It also is a thoughtful gift for a neighbor or friend! You have to try these recipes!

    Print

    Ciabatta Bread

    Make this classic Italian ciabatta bread recipe at home with just 4 simple ingredients! Crusty on the outside, and perfectly chewy on the inside, this bread is delicious for sandwiches, served with soup, or simply toasted.
    Course Appetizer, Bread
    Cuisine Italian
    Keyword Ciabatta bread
    Prep Time 10 minutes
    Cook Time 25 minutes
    proofing time 2 hours
    Total Time 2 hours 35 minutes
    Servings 10 people
    Calories 92kcal
    Author Alyssa Rivers

    Ingredients

    • 1 ½ tablespoons active dry yeast, about half a packet
    • 1 ½ cups warm water, about 90° Fahrenheit
    • 2-3 cups bread flour
    • 1 ½ teaspoons salt

    Instructions

    Prepare the Dough

    • In the bowl of a stand mixer fitted with a dough hook add yeast, water, 2 cups flour, salt and mix on low speed until everything is well incorporated. At this point you may need to add more flour, only mix in ¼ cup at a time. This should be a fairly wet dough, but workable.
    • Once everything is well mixed, increase speed to medium and mix for an additional 3-4 minutes. This will help develop the gluten structure. Again, this dough is fairly wet, but as it proofs and each time you give it a fold, the dough will strengthen and come together more.
    • Remove dough from mixer and place in a bowl coated in olive oil, cover and let it sit until it’s doubled in size, about 45 minutes to an hour. I always keep my hands oiled with olive oil while working with this dough, as it is a sticky dough.

    Rise and Fold the Dough

    • Once the dough has doubled in size, fold the dough by stretching it out and folding it in on itself. You should degas the dough during this step. Oil the bowl again if needed.
    • Cover and let rest for another 30-40 minutes and preform a second fold on the dough.
    • Cover and allow the dough to rise again but not quite double in size, rest about 20-30 minutes. While the dough is resting, prepare a sheet pan by lining it with parchment paper and spreading a liberal amount of flour on it.
    • GENTLY remove dough from the bowl and place it on the lined sheet pan. Lightly spread it into an even rectangle being careful not to put any downward pressure on the loaf and force the air out.

    Rise and Bake the Bread

    • Cover and allow the ciabatta to rise again for another 30-45 minutes. Preheat oven to 420° Fahrenheit
    • Once the loaf is ready it should be raised and airy, dust the top of the loaf with flour and bake for 15-25 minutes. The bread should be an even light golden color with some brown spotting.

    Nutrition

    Serving: 1slice | Calories: 92kcal | Carbohydrates: 18g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 351mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.002mg | Calcium: 5mg | Iron: 0.2mg
  • Apple Brown Betty

    Apple Brown Betty

    An Apple Brown Betty is a warm and comforting apple dessert that is full of fall flavors. The apples are coated in lemon juice with a brown sugar spiced crumble throughout that satisfies with every bite. If you don’t like oats, this recipe is for you!

    I love a good apple dessert! I even have a whole round up that I put together that has them all in one place. We’ve made so many good ones over the years! If you are looking for a great fall apple recipe, you should try this easy Apple Dump Cake, this delicious and satisfying Caramel Apple Upside Down Cake, or this stunning Apple Tart.

    Apple Brown Betty in a white dish with vanilla ice cream on top and scoops taken out. A metal spoon is sitting in the dish with apples in the background

    Apple Brown Betty

    If you are a fan of fall flavors, then this is the dessert for you! Every bite is packed with warm spices and soft (but not TOO soft) apples. An apple brown betty is similar to an apple cobbler or apple crisp. What sets it apart is that the crumble mixture is spread throughout the dish instead of just sprinkled on top. Which, if we are being totally honest, is why I love this recipe so much! The topping is always my favorite part in a cobbler because it has all of the flavor! I want lots of it with every bite, and this recipe delivers!

    I also really like that it doesn’t have any oats in it, it’s just flour. So if you don’t like oats, this is the perfect recipe for you! You still get that nice crumbly texture because of the way the butter is incorporated into the flour mixture. Serve it with some whipped cream or vanilla ice cream and it’s the ultimate crowd pleaser!

    Ingredients

    This Apple Brown Betty recipe is so easy to make, and is simple ingredients that you probably have on hand already! I love the fall spices in this recipe because apples are at their sweetest in fall. It’s a great recipe to share with family and friends! You can find exact measurements below in the recipe card.

    • Apples: I love Honeycrisp apples and Grannysmith for this recipe. You can use your favorite apple, the most important thing is how you prepare, peel, and slice the apples.
    • Lemon Juice: This helps to bring all of the fresh flavor out of the apples and brightens up the whole dish.
    • All Purpose Flour: This goes on the top to make a crumble instead of using oats.
    • Granulated Sugar: Sugar helps to make the sticky gooey topping we all love.
    • Brown Sugar: Brown sugar has mollases in it which gives it a nice deep flavor.
    • Ground Cinnamon: It’s a must in this recipe! It is the perfect fall flavor and goes great with apples.
    • Nutmeg: This spice is a little sweet and full of flavor.
    • Allspice: It is actually just from one plant but it tastes like all of your favorite fall spices combined!
    • Cardamom: It’s fruity with a little kick and I love it in this recipe!
    • Salt: A little salt helps to balance out the sweetness and to bring out all of the delicious flavors in this dessert.
    • Butter: You will want to use unsalted butter, and make sure it’s cold! You want it cold when you put it into the food processor to help it crumble.
    Process photos showing cut up apples in a bowl next to a food processor with the crumble in it, and then all of them combined in a baking dish.

    Apple Brown Betty Recipe

    Prepping the apples for baking is a bit of a labor of love, but it’s SO worth it! If you have one of those apple peelers-corers-slicers, you could definitely use that here to move things along. Other than that, this recipe is a breeze and so fun too!

    1. Prep: Preheat oven to 375 degrees Fahrenheit and lightly grease a baking dish (I used a standard pie dish) with nonstick spray or butter.
    2. Add Lemon: In a bowl, pour your lemon juice over your apples and mix to coat well.
    3. Pulse: In a food processor, pulse your flour, sugar, brown sugar, cinnamon, nutmeg, allspice, cardamom, and salt until it’s well-mixed.
    4. Add Butter: Start pulsing in your cubed butter, about 1 tablespoon at a time, until it is all incorporated. No chunks of butter should remain,
    5. Layer: In your baking dish, layer ½ of your apples on the bottom, ½ of your crumb mixture on the apples, then your remaining apples on top of the crumb mixture, and finally, the last of your crumb mixture on top.
    6. Bake: Bake for 40-50 minutes. Your apples should be tender, and your crumbs will be crisp and golden brown.

    All About the Apples!

    If you are wondering what kind of apples to use and how many to buy, read on!

    • Best Apples: You will want to use apples that are best for baking like Honeycrisp, Granny Smiths, and Pink Lady. I personally love Honeycrisp but Granny Smiths are usually what I have on hand so I’ve used those more than once!
    • How Many Apples to Use: 4 cups of sliced apples is about 5-6 large apples. I used 5 in this recipe. What’s most important is that you have apples in every bite, so if you have to eyeball it that works too!

    A finished and whole Apple Brown Betty in a white baking dish with a tan tea towel next to it.

    Tips for Making Apple Brown Betty

    This recipe is really simple and easy. You’re going to love the flavors in this dish! Here are a few tips to get the most out of this recipe.

    • Spice Blend Options: You can use any spices you like in this recipe! I love making homemade spice blends, so I’ve tried Pumpkin Pie Spice and Apple Pie Spice. They were both delicious! To substitute the spices in this recipe for a spice blend you can just leave out the spices in this recipe and add about a tablespoon of your spice blend.
    • How to Prepare the Apples: It is so important to prep the apples in a similar size so that they all bake evenly. If you have really thick slices and really thin slices, the thin ones will get mushy and the thick ones will be hard. If you have an apple peeler-corer-slicer you could use that. Just make sure you pull the dish out of the oven before they get overcooked. The thin slices will cook faster!
    • Baking Dish: You can use a pie dish or a 9×9 inch pan. It doesn’t need to be a certain shape to still bake evenly. The most important thing is to prepare the apples correctly and it will turn out great no matter what dish you use!

    A slice of brown apple betty on a white ribbed plate with a fork taking a bite out of it.

    Storing Leftovers

    This Apple Brown Betty makes awesome leftovers! It’s so easy to reheat and the gooey crumble just gets, well, gooier!

    In the Refrigerator: Store your leftovers in an airtight container or covered with plastic wrap and put it in the fridge. It will stay good for up to 5 days.

    To Reheat: Just pop it in the microwave until warm and enjoy! You can eat it cold too, but I prefer it warmed with some vanilla ice cream.

    Other Fall Desserts to Try

    I love all things fall! The weather, the leaves, the colors, and of course the food! Soup and baked goods have my heart. If you can relate to all of that, then these recipes are for you! You’ll love the fall spices and warm flavors in these desserts.

    Print

    Apple Brown Betty

    An Apple Brown Betty is a warm and comforting apple dessert that is full of fall flavors. The apples are coated in lemon juice with a brown sugar spiced crumble throughout that satisfies with every bite. If you don't like oats, this recipe is for you!
    Course Dessert
    Cuisine American
    Keyword apple brown betty, apple dessert
    Prep Time 30 minutes
    Cook Time 50 minutes
    Total Time 1 hour 20 minutes
    Servings 8 people
    Calories 377kcal
    Author Alyssa Rivers

    Ingredients

    • 4 cups apples peeled cored and thinly sliced
    • 3 tablespoons lemon juice
    • 1 cup all purpose flour
    • 1 cup granulated sugar
    • ⅓ cup brown sugar packed
    • 2 teaspoons ground cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon allspice
    • ½ teaspoon cardamom
    • ½ teaspoon salt
    • ¾ cup cold butter cubed

    Instructions

    • Preheat oven to 375℉ and lightly grease a baking dish (I used a standard pie dish) with non stick spray, or butter.
    • In a bowl pour your lemon juice over your apples and mix to coat well.
    • In a food processor pulse your flour, sugar, brown sugar, cinnamon, nutmeg, allspice, cardamom, and salt until it’s well mixed.
    • Start pulsing in your cubed butter about 1 tablespoon at a time until it is all incorporated. No chunks of butter should remain,
    • In your baking dish, layer ½ of your apples on the bottom, ½ of your crumb mixture on the apples, then your remaining apples on top of the crumb mixture, and finally the last of your crumb mixture on top.
    • Bake for 40-50 minutes, your apples should be tender and your crumbs will be crisp and golden brown.

    Nutrition

    Calories: 377kcal | Carbohydrates: 55g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 286mg | Potassium: 113mg | Fiber: 2g | Sugar: 41g | Vitamin A: 568IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg
  • Tomato Basil Soup

    Tomato Basil Soup

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    Tomato basil soup is a healthy classic that’s simple to make from scratch and full of flavor! It only takes just over half an hour. The whole family will enjoy it as the temperatures drop and the evenings become crisper.

    It’s soup season! You may also like these yummy soups: Creamy Pumpkin Soup, Classic Italian Wedding Soup, Vegetable Detox Soup, or this Easy Cauliflower Soup.

    Top-down view of tomato basil soup, drizzled with cream and served with bread.

    Tomato Basil Soup Recipe

    I hope you’re all enjoying the fall weather! Even though I’m a warm weather girl at heart, I can’t resist soup season. Soups are some of my favorite things to make, and I know you’ll love this easy tomato soup recipe! Tomato soup has always been one of my favorites. Basil and a splash of cream take it to the next level of yumminess!

    We are well into fall now, but I can eat tomato soup all year. It’s such a classic! I always keep some fresh basil plants during the warmer months, and this soup is perfect for using it up if you have some. It adds the most amazing flavor and aroma! Really though, this is going to be some of the best soup you make this season. Pair your tomato basil soup with a grilled cheese for dipping and you have a winning combo on your hands.

    All Ingredients Needed

    The great thing about this tomato soup recipe is that is has such a short ingredient list. The one thing you want to make sure you don’t substitute are the San Marzano tomatoes! They give this soup the best flavor ever. Note: If you are looking for exact measurements, they can all be found in the recipe card below.

    • Olive Oil: Used for sautéing your onions in.
    • Butter: Adds rich, delicious flavor!
    • Onion: I love adding chopped onion because it will give your whole pot of soup the best savory taste.
    • Minced Garlic: You can never go wrong with garlic. Add some in for an extra pop of savory flavor and aromatics!
    • Italian Seasoning: Add a dash of Italian seasoning for another layer of flavor.
    • San Marzano Tomatoes: These are a high quality type of canned tomato that will make all the difference in the way your soup tastes!
    • Chicken Broth: Adjusts the consistency of the soup and also adds flavor. For a vegetarian version, use vegetable broth.
    • Heavy Cream: Makes your tomato basil soup extra creamy! You can also add a drizzle on top for a pretty garnish.
    • Fresh Basil: Fresh basil really takes the flavor of this soup to the next level. Because it can be tricky to find in the winter months, you can substitute it with dried basil. See my tips section below for more information and how much to use!
    • Salt & Pepper: Add to taste.

    What are San Marzano Tomatoes?

    San Marzano tomatoes are known as some of the best quality/tasting canned tomatoes available. They’re a variety of plum tomatoes that are grown in the San Marzano region of Italy, and various brands sell them (you should be able to find them fairly easily in most grocery stores).

    4-photo collage of tomato soup being prepared.

    How to Make Tomato Basil Soup

    Tomato basil soup is one of my favorite recipes for chilly days because it’s so easy to whip up! It’s such a delicious lunch and especially good served with bread (or a grilled cheese!) for dipping.

    1. Sauté Onions: Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.
    2. Add Garlic and Seasonings: Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth. 
    3. Cook: Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar. 
    4. Blend and Garnish: Blend the soup (I like to use an immersion blender) until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.
    Top-down view of tomato basil soup in a blue pot, garnished with herbs and a dollop of cream.

    Tips and Serving Suggestions

    Whether you’re wanting to use dried basil or need some ideas on what to serve your soup with, I’ve got you covered! Here’s how to make your tomato basil soup extra tasty!

    • Can I Use Dried Basil? I recommend fresh for this soup if you can get your hands on it, but the rule is that 2 teaspoons of fresh basil = about 1 teaspoon of dried basil. I’d start with 1 teaspoon, taste the soup, and then add more if necessary.
    • Adjust Flavor: If you find the soup is a little too tart for your liking, add a little bit of sugar (it’s an old trick). Start with ½ teaspoon.
    • Serve With:  You can’t go wrong with some crusty bread (sourdough or French bread are my favorites), or try these Grilled Cheese Pull Aparts! A normal grilled cheese sandwich is delicious as well. Some fresh parmesan cheese grated over top would also taste heavenly.

    Closeup of a ladle filled with soup. There is a piece of basil in the ladle.

    How Long Does Homemade Tomato Soup Last?

    Here’s how to store your tomato basil soup so you can enjoy it for a tasty lunch throughout the week! I love it because it’s so easy to heat up and serve.

    • In the Refrigerator: Store in an airtight container for 3-4 days.
    • In the Freezer: Store in a freezer bag for 4-6 months. Thaw overnight in the fridge before reheating.

    Two black bowls filled with soup.

    Love Tomatoes? Try These Other Recipes!

    Tomatoes are so hearty, flavorful, and versatile! Here are just a few of my many favorite dishes to use them in. You can find my full list of tomato recipes here.

    • Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.

    • Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.

    • Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.

    • Blend the soup (I like to use an immersion blender) until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.

    • I recommend using the canned whole San Marzano tomatoes (it’s a variety of tomatoes available from different brands). They’re great for cooking with and have wonderful flavor.

    Serves: 6

    Calories134kcal (7%)Carbohydrates3g (1%)Protein1g (2%)Fat13g (20%)Saturated Fat7g (35%)Cholesterol37mg (12%)Sodium277mg (12%)Potassium42mg (1%)Fiber1g (4%)Sugar1g (1%)Vitamin A586IU (12%)Vitamin C2mg (2%)Calcium22mg (2%)Iron1mg (6%)

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

    Course Dinner, Main Course

    Cuisine American

    Keyword Tomato Basil Soup Recipe

  • Apple Cider Donuts

    Apple Cider Donuts

    These baked apple cider donuts are rich, soft, and filled with spiced apple flavor! Topped with a creamy apple glaze, they almost look too good to eat! They’re the perfect addition to any fall get-together.

    Pumpkin spice gets a lot of love this time of year, but it’s time for apple desserts to be in the spotlight! You need to try this apple pecan crisp, apple tart, and tasty apple bread next!

    Glazed apple cider donuts in a bowl lined with parchment paper.

    Baked Apple Cider Donuts

    Love donuts? Do you also love spiced apple desserts? This is the best combination of the two. These apple cider donuts are rich, moist, and filled with mouthwatering spiced apple flavor. One bite and you’ll be hooked!

    These donuts have a moist, cakey texture that you’re going to love. With how soft and flavorful they are, you won’t be able to stop at one! The vanilla apple cider glaze on top not only makes these donuts look amazing, but adds an extra pop of flavor as well! They’ll be a hit at every fall gathering.

    Ingredients You’ll Need

    One of the best things about these apple cider donuts is that they use a lot of simple baking ingredients. You probably already have most of them on hand! Grab those apples on your counter and break out your spice rack! You can find all measurements below in the recipe card.

    • Apple Cider: Because apple is the main flavor here, we will be boiling this down to create a more concentrated version of apple cider!
    • Flour: Regular all-purpose flour works just fine!
    • Baking Powder and Baking Soda: You’ll need both to keep your donuts from becoming too dense.
    • Spices: Time to break out the spice rack! The tasty fall spices are what make these donuts so yummy! I used cinnamon, clove, allspice, nutmeg, and cardamom.
    • Salt: Just a pinch will enhance the overall flavor of your donut batter.
    • Butter: Butter makes everything better! It adds rich flavor and moisture to these apple cider donuts.
    • Egg: An egg will help bind all of the ingredients together.
    • Brown Sugar: I love using brown sugar here because it has a deeper, smokier flavor that pairs perfectly with apple and all of the spices.
    • Milk: I used whole-fat milk to keep the donuts moist.
    • Vanilla Extract: Your standard vanilla extract will work here, but I recommend using pure vanilla extract if you have it for the best flavor!
    • Shredded Apple: I tend to go for sweeter apples like Honeycrisp in my baking, but tart apples like Granny Smith work great, too!

    Glaze:

    • Powdered Sugar: Powdered sugar gives the glaze its texture and also adds the perfect sweetness.
    • Apple Cider Drink Mix: This is an easy way to add a pop of apple flavor to frosting and glaze for all of your fall desserts!
    • Vanilla Extract: Helps to deepen the flavor of the glaze.
    • Milk: Used to adjust the consistency of the glaze.

    How to Make Baked Apple Cider Donuts

    Homemade donuts are the best! They’re even better filled with warm spices and comforting fall flavor. (If you’re a pumpkin lover, you’ll also have to try my baked pumpkin donuts!) This is a recipe you’ll want to come back to again and again, all season long!

    1. Reduce Apple Cider: Firstly, reduce your apple cider to ½ cup. Bring the cider to a boil in a small saucepan, then reduce heat and let simmer uncovered for 30-50 minutes. Stir occasionally.
    2. Shred Apple: Once you have reduced your cider to ½ cup, set aside to cool and shred your apple. Peel a large apple and shred it with a cheese grater, you will need to squeeze out some excess juice.
    3. Preheat Oven, Prep Donut Pan: Preheat your oven to 350℉ and prepare your donut pan by spraying with nonstick spray.
    4. Mix Dry Ingredients and Spices: In a bowl whisk together your flour, baking powder, baking soda, cinnamon, clove, allspice, nutmeg, cardamom, and salt.
    5. Mix Wet Ingredients and Shredded Apple: In a separate bowl whisk together your butter, egg, brown sugar, whole milk, vanilla, and shredded apple.
    6. Combine: Pour your wet ingredients and reduced apple cider into your dry ingredients. Whisk everything together until well combined, no clumps should remain.
    7. Add to Pan: Pour your batter into your prepared donut pan. You can also use a piping bag with the tip cut off to pipe the batter into the pan, filling each cavity about halfway.
    8. Bake: Bake for 10-12 minutes. To check doneness, tap the top of a donut, when it bounces back it is ready. Then, remove the donuts from oven and allow to cool in the pan 2-3 minutes.
    9. Cool: Lastly, remove donuts from pan and allow to finish cooling on a wire rack before glazing.

    To Make the Glaze:

    1. Combine Ingredients: In a bowl, mix together your powdered sugar, apple cider mix, vanilla, and milk.
    2. Dip: When your donuts have cooled, dip one side into glaze, allowing any excess glaze to drip off back into the bowl.
    3. Garnish: (Optional) Dust with cinnamon.
    3-photo collage of donut batter being prepared, added to a pan, and then baked donuts being glazed with frosting.

    Tips and Variations

    Here are a few extra tips (and some yummy variations) to ensure your apple cider donuts turn out just the way you like them!

    • Only Fill Half-Full: If you overfill the donut cavities your donuts will spill out and be misshapen, be careful to only fill half-full.
    • Add Glaze: I glazed only the tops of the donuts, you can glaze the whole donut if you’d like! For some variation, you can also skip the glaze and coat your apple cider donuts in cinnamon sugar.
    • Add Toppings: I like adding a little cinnamon on top for that picture-perfect finish. You can also add a drizzle of caramel sauce or melted white chocolate.

    Top-down view of baked apple cider donuts on parchment paper.

    Storing Leftover Donuts

    The great thing about baked donuts is their dense texture allows them to stay good for nearly a week at room temperature! These apple cider donuts can double as a quick and easy breakfast!

    A stack of 3 donuts. The top donut has a bite taken out of it.

    More Apple Desserts

    Nothing screams fall more than a delicious apple dessert! I’ve rounded up a few more tried and true recipes for you to make this season. They’re packed with tasty apple flavor and warm spice! Find more apple recipes here.

    Print

    Apple Cider Donuts

    These baked apple cider donuts are rich, soft, and filled with spiced apple flavor! Topped with a creamy apple glaze, they almost look too good to eat! They’re the perfect addition to any fall get-together.
    Course Dessert
    Cuisine American
    Keyword apple cider donuts recipe, baked apple cider donut recipe
    Prep Time 1 hour
    Cook Time 12 minutes
    glazing 10 minutes
    Total Time 1 hour 22 minutes
    Servings 24 people
    Calories 155kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups apple cider ½ cup reduced cider
    • 2 ½ cups all purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons cinnamon Plus more for garnish
    • ½ teaspoon clove
    • 1 teaspoon allspice
    • ½ teaspoon nutmeg
    • ½ teaspoon cardamom
    • ½ teaspoon salt
    • 3 tablespoons butter melted
    • 1 large egg room temperature
    • 1 cup packed brown sugar
    • ½ cup whole milk room temperature
    • 1 tablespoon vanilla extract
    • 1 cup shredded apple

    Glaze:

    • 2 cups powdered sugar
    • ½ packet apple cider drink mix
    • 1 tablespoon vanilla
    • 6 tablespoons milk

    Instructions

    • Reduce the apple cider to ½ cup. Bring the cider to a boil in a small saucepan, once it has been brought to a rolling boil, reduce heat and let simmer, uncovered for about 30-50 minutes. Stirring occasionally.
    • Once you have reduced your cider to ½ cup, set aside to cool and shred your apple. Peel a large apple and shred it with a cheese grater, you will need to squeeze out some excess juice.
    • Preheat your oven to 350℉ and prepare your donut pan by spraying with nonstick spray.
    • In a bowl whisk together your flour, baking powder, baking soda, cinnamon, clove, allspice, nutmeg, cardamom, and salt.
    • In a separate bowl whisk together your butter, egg, brown sugar, whole milk, vanilla, and shredded apple.
    • Pour your wet ingredients and reduced apple cider into your dry ingredients. Whisk everything together until well combined, no clumps should remain.
    • Pour your batter into your prepared donut pan. You can use a piping bag with the tip cut off to pipe the batter into the pan, filling each cavity about halfway.
    • Bake for 10-12 minutes. To check doneness, tap the top of a donut, if it bounces back it is ready. Remove the donuts from oven and allow to cool in the pan 2-3 minutes.
    • Remove donuts from pan and allow to finish cooling on a wire rack before glazing.

    For the glaze

    • In a bowl, mix together your powdered sugar, apple cider mix, vanilla, and milk.
    • Take your cooled donuts and dip one side into glaze, allowing any excess glaze to drip off back into the bowl.
    • Optional: Dust with cinnamon

    Notes

    If you overfill the donut cavities your donuts will spill out and be misshapen, be careful to only fill half full.
    I glazed only the tops of the donuts, you can glaze the whole donut if you’d like!

    Nutrition

    Calories: 155kcal | Carbohydrates: 32g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 116mg | Potassium: 100mg | Fiber: 1g | Sugar: 21g | Vitamin A: 69IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 1mg
  • Football Charcuterie Board

    Football Charcuterie Board

    This football charcuterie board is perfect for any of your game day or tailgate parties! It’s packed with all of the perfect finger food that everyone will love and you will be making this over and over during football season!

    Appetizers like this charcuterie board are a must during football season! If you want to try a few more of my favorites to have on hand or bring to these parties, then start with these Thai Glazed Chicken Wings, this delicious (and easy!) 5 Minute Million Dollar Dip or these Jalapeño Poppers with Bacon!

    The top view of a football charcuterie board.

    Easy Football Charcuterie Board

    If you are hosting a watch party, going to a Super Bowl party, or just watching the game from the comfort of your own home, you know that food is a MUST. After all… that’s why I attend such parties. Not because of the games but because of the FOOD! This football charcuterie board not only has all of the delicious snacks that your guests will love, but it looks good.

    My favorite part, and what is the star of this board, is the cheese ball that is shaped like a football. It stands out and is so easy to make. I love charcuterie boards because you can easily change things up to fit the needs of your crowd or occasion. Add more veggies, fruit, chips, and wings… Whatever it is that you like to make this football charcuterie exactly what you imagine it to be!

    The Recipe Critic Recommendation

    Large Rectangle Charcuterie Board

    17x 12 Inch Wood Serving Board

    This cutting board is the perfect complement when showcasing your charcuterie and cheese boards.

    CLICK HER FOR THE LINK

    Let’s Start with the Football!

    This football charcuterie board is only football-themed because of the cheeseball! It creates the perfect focal point on this board, and your guests will love it. You can use a store-bought cheese ball or make one from scratch. Cheese balls are a must on a casual board like this one because they go with all of the ingredients on the board!

    You can use any cheeseball that you like for this football, but I love using this Beef Chip Cheese Ball or this Bacon Ranch Cheese Ball. Once it is shaped it into a football, you cover it with some slices of pepperoni. Then, you can slice up some mozzarella to get that look of the football laces!

    Time to Add the Dips!

    With this football charcuterie board (or any charcuterie board) the dips are SO important! They not only add something visually interesting to look at because they are in bowls, but they are different colors and textures. Plus, you need dip for your veggies (don’t worry, those come next!)

    I used hummus and ranch dip on this board to keep things simple. They go with every vegetable, chip, and cracker out there, and they are universally loved by all! If you wanted to expand, you could try adding in some tortilla chips with some bean dip, maybe a delicious Spinach Dip! Change things up to fit your needs. That’s the best part about this football charcuterie board!

    6 pictures showing how to make the football cheese ball and add the veggies, chips and cheese to the board.

    Next Comes the Veggies

    I love adding veggies onto this football charcuterie board not only because they are healthy and add some beautiful color but because they are perfect for dipping! They go with just about any dip and keep the board looking fresh. Since my board was smaller, I kept my veggies to a minimum, but I think the veggies are always a great spot to expand and add additional ones to the board.

    • Carrot Sticks
    • Sliced Cucumber
    • Celery

    I kept things simple on this board with some classic veggies. But if you wanted to make your board larger or didn’t have these vegetables on hand, then you could use broccoli, cauliflower, snap peas, peppers, or any other raw veggie that adds color and tastes delicious!

    A closeup of the football shaped cheeseball.

    Lastly… Add the Bread, Meat, and Cheese!

    This part of the board is my favorite because I love that these go with everything on this football charcuterie board! Dip the chips in the ranch, and eat the cheese ball with some bread or crackers. Stack the cheese on the meat to make a mini sandwich! You can’t have a charcuterie board without these three items!

    • Stone Bread
    • Crostini Bread
    • Triscuit Triangles
    • Ruffles Chips
    • Pretzels
    • Cheddar Cheese
    • Salami

    Again, just like all of the other ingredients on the board, you can take these suggestions and make them just like mine, or you can change them up. I like the bread and crackers that I chose because they are all very different in taste and texture. I chose to use cheddar cheese and salami because those are commonly loved by all! But feel free to add in some more meats, such as Prosciutto. Or add in some additional cheeses like Colby jack, manchego, or gruyere.

    A slice of crostini being dipped in some hummus on the charcuterie board.

    Let’s Put this Football Charcuterie Board Together!

    Knowing how to arrange everything on this football charcuterie board is really the part that takes it over the top. Follow these instructions, and the order in which you put things on and your board will turn out spectacular!

    1. Shape the cheese ball into a football on the board. Top with pepperoni and cut the parmesan cheese to look like the stitching of a football.
    2. Place the dips on the board. Then, add the veggies and cheese. Lastly, fill the board with bread, chips, pretzels, and crackers.

    More Charcuterie Boards

    If you loved making this football board and want more inspiration for other holidays and occasions, I have you covered! A charcuterie board is perfect for any gathering or get together! Plus, they offer SO many delicious foods, all on one platter!

    Print

    Football Charcuterie Board

    This football charcuterie board is perfect for any of your game day or tailgate parties! It's packed with all of the perfect finger food that everyone will love and you will be making this over and over during football season! 
    Course Appetizer, Side Dish
    Cuisine American
    Keyword charcuterie board, football charcuterie board
    Prep Time 20 minutes
    Servings 12 People
    Author Alyssa Rivers

    Ingredients

    Football Cheeseball

    Vegetables

    • Carrot Sticks
    • Sliced Cucumber
    • Celery

    Dip

    • Hummus
    • Ranch Dip

    Bread and Crackers

    • Stone Bread
    • Crostini Bread
    • Triscuit triangles
    • Ruffles Chips
    • Pretzels

    Cheese

    • Cheddar Cheese

    Meat

    • Salami

    Instructions

    • Shape the cheeseball into a football on the board. Top with pepperoni and cut the parmesan cheese to look like the stitching of a football.
    • Place the dips on the board. Then, add the veggies and cheese. Lastly, fill the board with bread, chips, pretzels, and crackers.