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  • Pumpkin Tres Leches

    Pumpkin Tres Leches

    If you’re a fan of traditional tres leches, you’re going to absolutely LOVE this fall version! Soft, moist, and loaded with spiced pumpkin flavor, this pumpkin tres leches is the perfect dessert switch-up for the holidays!

    I’m a sucker for pumpkin desserts. I mean, who can blame me? They’re rich, luscious and perfectly spiced! A few more recipes you’ve got to try out this season are pumpkin pudding cake, mini pumpkin cheesecakes, and of course- some classic pumpkin pie! My grandma’s recipe is to die for.

    Closeup of pumpkin tres leches on a stoneware plate.

    Pumpkin Tres Leches With Spiced Whipped Cream Topping

    Tres leches is one of the best desserts out there. I mean, it’s soaked in condensed milk. How could it not be? It’s the textbook definition of rich and indulgent. To be honest, I didn’t think that tres leches could get any better but adding pumpkin really kicks it up a notch.

    If you’re looking for a tasty dessert to bring to the holiday dessert table this year, this is it! Pumpkin tres leches is such a fun twist on a classic Mexican dessert. It has the perfect fall flavor! The rich pumpkin cake and spiced whipped cream topping will have you hooked. Because it’s so delicious, I don’t blame you if you want to keep the pan for yourself.

    Ingredients You’ll Need

    Don’t let this list scare you! Pumpkin tres leches uses a lot of basic baking ingredients to make your life a little easier. Most of them you’ll already have in your pantry! It’s just another reason to make this tasty spiced dessert for the holidays. If you’re looking for measurements, they can all be found below in the recipe card.

    Pumpkin Cake Base

    • Flour: All-purpose flour works great here because it has a low protein content. This will make your cake light and fluffy!
    • Baking Powder and Baking Soda: Both are necessary for the perfect rise.
    • Salt: Enhances all of the delicious flavors!
    • Pumpkin Pie Spice: I love adding pumpkin pie spice because it instantly gives desserts that perfect fall flavor. If you’re like me and love making spiced desserts for the holidays, try making your own blend to use in all of your favorite recipes! You can find my full recipe here. (Psst– I also have a great recipe for apple pie spice!)
    • Sugar: I use granulated sugar as well as brown sugar here for some rich, smoky sweetness.
    • Vegetable Oil: Makes the cake nice and moist!
    • Large Eggs: Bind everything together.
    • Vanilla Extract: Use pure vanilla extract if you can because it adds the best flavor!
    • Pumpkin Puree: Because pumpkin is the main flavor here, I recommend making your own puree for best results. If you choose to use canned instead, be sure it’s pure pumpkin puree and not pumpkin pie filling.

    Leches Mix

    • Whole Milk: As much as I wish it was, tres leches isn’t the healthiest. You’re going to want all of your dairy to be full-fat for best results.
    • Heavy Cream: For rich flavor and a creamy texture!
    • Sweetened Condensed Milk: If a dessert has condensed milk in it, you know it has to be good.
    • Evaporated Milk: Adds extra creamy goodness!

    Spiced Whipped Cream Topping

    • Heavy Whipping Cream: This acts as the base of the topping.
    • Powdered Sugar: Adds sweetness and a silky smooth texture!
    • Vanilla: Another place to use pure vanilla extract if you have it!
    • Spices: I used a little allspice and nutmeg in the topping.

    How to Make Pumpkin Tres Leches

    You’re going to love making this pumpkin tres leches recipe because it’s so easy! Soft, moist, and loaded with spiced pumpkin flavor, it’s another great thing to add to your holiday dessert lineup.

    1. Preheat Oven, Prep Pan: Preheat oven to 350℉ and grease a 9×13” cake pan.
    2. Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
    3. Pumpkin Puree Mixture: In a separate bowl whisk granulated sugar, brown sugar, oil, eggs, and pumpkin puree.
    4. Combine: Gradually add the dry ingredients to the wet and whisk to combine.
    5. Bake: Spread your batter into the cake pan evenly and bake for 25-35 minutes, until a toothpick inserted comes out clean.
    6. Poke Holes: Allow the cake to cool for 20-30 minutes and afterward, poke with a fork across the surface of the cake. This will allow the leches mixture to soak in.
    7. Add Tres Leches Mixture: Whisk together all the ingredients for the leches mixture until well combined. Pour the mixture slowly and evenly over your cake, allowing it to seep in completely.
    8. Chill: Cover and refrigerate for at least 2 hours before topping your pumpkin tres leches with spiced whipped cream.

    Making the Spiced Whipped Cream

    1. Combine: Using a hand mixer, beat the heavy whipping cream, powdered sugar, vanilla, and spices until stiff peaks form.
    2. Add to Cake: Spread evenly across your cooled cake and dust with cinnamon.
    4-photo collage of pumpkin cake being prepared.

    Tips for Making the Best Tres Leches

    Here are a couple of simple tips to keep in mind as you make this tasty fall dessert! I know you’re going to love pumpkin tres leches as much as I do. It’s absolutely divine!

    • Add Tres Leches Mixture Slowly: Pouring the leches mixture over your cake should be a slow process. You want to pour it slowly about ¼ cup at a time, allowing it to soak in completely before adding more on. I actually ended up using a syringe to inject it into the cake with half of the leches mixture, so it was a combination of pouring and injecting.
    • Let it Rest: I know it’s so hard to resist having a slice once this tasty cake is made, but it needs plenty of time to rest and chill before it’s ready to eat. I recommend refrigerating your pumpkin tres leches for at least 2 hours before you dig in. This will allow the tasty milk mixture to completely saturate, giving your tres leches its signature moist texture.

    A slice of pumpkin tres leches being served with a cake spatula.

    Storing Leftovers

    Once you have a pan of this scrumptious cake made, it’s likely going to be devoured in an instant. If you’re lucky enough to have some leftovers, here’s how you can keep your pumpkin tres leches tasting fresh and delicious!

    • In the Refrigerator: Store in an airtight container or wrapped with plastic wrap. Pumpkin tres leches will stay good for 4-5 days.

    A slice of pumpkin tres leches with a bite taken out of it.

    More Pumpkin Desserts

    With pumpkin season in full force, here are a few more desserts you’ve got to try out! They’re perfectly sweet and packed with that rich pumpkin flavor you crave! Find my full list of pumpkin recipes here.

    Print

    Pumpkin Tres Leches

    If you’re a fan of traditional tres leches, you’re going to absolutely LOVE this fall version! Soft, moist, and loaded with spiced pumpkin flavor, this pumpkin tres leches is the perfect dessert switch-up for the holidays!
    Course Dessert
    Cuisine American, Mexican
    Keyword pumpkin tres leches, pumpkin tres leches recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    cooling time 2 hours 30 minutes
    Total Time 3 hours 30 minutes
    Servings 12 people
    Calories 617kcal
    Author Alyssa Rivers

    Ingredients

    Cake:

    • 2 cups all purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • 2 tablespoons pumpkin pie spice
    • 1 cup granulated sugar
    • ½ cup brown sugar
    • ¾ cup vegetable oil
    • 4 large eggs
    • 1 tablespoon vanilla extract
    • 1 15 ounce can pumpkin puree

    Leches mix:

    • 1 cup whole milk
    • 1 cup cream
    • 1 14 ounce sweetened condensed milk
    • 1 12 ounce can evaporated milk

    Spiced whipped cream topping:

    • 2 cups heavy whipping cream
    • ¾ cup powdered sugar
    • 2 teaspoons vanilla
    • ¼ teaspoon allspice
    • ¼ teaspoon nutmeg

    Instructions

    • Preheat oven to 350℉ and grease a 9X13” cake pan
    • Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
    • In a separate bowl whisk granulated sugar, brown sugar, oil, eggs and pumpkin puree.
    • Gradually add the dry ingredients to the wet and whisk to combine.
    • Spread your batter into the cake pan evenly and bake for 25-35 minutes, until a toothpick inserted comes out clean.
    • Allow the cake to cool for 20-30 minutes and poke with a fork across the surface of the cake, this will allow the leches mixture to soak in.
    • Whisk together all the ingredients for the leches mixture until well combined. Pour the mixture slowly and evenly over your cake, allowing it to seep in completely.
    • Cover and refrigerate for at least 2 hours before topping with spiced whipped cream.

    Spiced whipped cream:

    • Using a hand mixer, beat the heavy whipping cream, powdered sugar, vanilla, and spices until stiff peaks form.
    • Spread evenly across your cooled cake and dust with cinnamon.

    Nutrition

    Calories: 617kcal | Carbohydrates: 78g | Protein: 12g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 408mg | Potassium: 522mg | Fiber: 2g | Sugar: 60g | Vitamin A: 7040IU | Vitamin C: 4mg | Calcium: 310mg | Iron: 2mg
  • Slow Cooker Soups to Warm You Up

    Slow Cooker Soups to Warm You Up

    This incredible lineup of slow cooker soups will keep you warm all season long! Sweet, spicy, savory, creamy, and cheesy, this roundup has everything you want! It has enough soups to try all season long!

    It doesn’t matter whether the soup is creamy or broth-based, has noodles or no noodles… I love them all! Try out my very favorites and start with some Creamy Zuppa Toscana. They try this delicious Slow Cooker Pasta e Fagioli Soup or this classic Crockpot Chicken Noodle Soup!

    A collage of six different slow cooker soups with the text that says "slow cooker soups to wam you up".

    Warm and Comforting Slow Cooker Soup Recipes

    I know that most people think that soup season is only for the cold months. But for our household… it’s all year long! I can never resist a delicious soup, especially when I get to eat it out of a bread bowl! Soup is so versatile, and you can most definitely make one that your entire family will enjoy.

    This recipe roundup includes delicious and warm soup recipes that you will come back to over and over again. And aren’t slow cooker soups the best? They not only are quick and easy and cook during the day but… They end up being the perfect temperature when you are ready to eat. Slow-cooker soup recipes are my go-to; I have so many for you to try! Good luck picking your favorite!

    Slow Cooker Tips

    We all love a good, warm slow cooker soup but no one is happy when they don’t turn out as planned! Here are some easy tips that will help your soups turn out perfectly every time.

    • How to Cut Ingredients: It’s important that when you are cooking that you cut all of your ingredients to about the same size. This ensures that they cook evenly and some aren’t done quicker than others. That can result in some being mushy and others being hard or not cooked all the way through.
    • High vs. Low Cook Time: You can usually cook any crock pot soup on high OR low as long as you know how to convert it from one to the other. For every 2 hours on low, it’s 1 hour on high. So the time is typically cut in half from low to high.
    • When to Add Dairy Products: Usually, when I am adding cream cheese or shredded cheese to my slow cooker soups, I add it in during the last 15 minutes. This makes it so that the cheese doesn’t curdle and get overcooked.
    • Place Meat on the Bottom: Because meat is usually the ingredient that takes the longest to cook, I always put that in the slow cooker first.

    Slow Cooker Creamy Chicken Tortellini Soup

    Slow Cooker Creamy Chicken Tortellini Soup is such a delicious and comforting soup. Loaded with carrots, celery, onion, chicken and tortellini, this creamy soup will become a favorite!
    Ingredients: boneless chicken breast, medium carrots, stalks celery, medium onion, garlic, low sodium chicken broth, bay leaves, Italian seasoning, whole milk, heavy cream, flour, cheese tortellini, chopped fresh parsley for serving, salt and pepper to taste
    Make This Recipe

    Slow Cooker Loaded Baked Potato Soup

    Loaded baked potato soup is hands down the best potato soup that I have ever had. Creamy and delicious with all the goodness of a baked potato, made right in your slow cooker!
    Ingredients: potatoes, onion, chicken broth, butter, flour, sour cream, heavy cream, salt and pepper , bacon, cheddar cheese, green onions
    Make This Recipe

    Top down view of a white bowl filled with chicken noodle soup.

    Crockpot Chicken Noodle Soup

    Comforting and hearty, this crockpot chicken noodle soup is so easy to make, and right in the slow cooker. Let the house fill with the most wonderful aroma knowing a cosy dinner is on the way.
    Ingredients: skinless chicken breast, carrots, sliced, celery, sliced, onion, diced , cloves garlic, minced, dried oregano, dried thyme, salt, pepper, low sodium chicken stock, dried long pasta, extra salt and pepper to taste, fresh parsley to serve
    Make This Recipe

    Slow Cooker Potato Soup

    Slow Cooker Pasta e Fagioli Soup

    Slow cooker Pasta e Fagioli soup is a rich and hearty Italian soup loaded with pasta, vegetables, beans, and lean ground beef. It's hearty, comforting, and oh so delicious!
    Ingredients: extra virgin olive oil, lean ground beef, whole carrots, celery stalks, onion, crushed tomatoes, beef broth, Italian seasoning, whole bay leaves, salt and pepper to taste, cannellini beans, drained and rinsed, red kidney beans drained and rinsed, ditalini pasta
    Make This Recipe

    This slow cooker chicken and rice soup is an easy and comforting meal that's perfect for cold nights!

    Slow Cooker Chicken and Rice Soup

    This slow cooker chicken and rice soup is an easy and comforting meal that’s perfect for cold nights!
    Ingredients: boneless skinless chicken breasts, diced yellow onion, medium carrots, stalks of celery, of chicken broth, minced garlic, dried thyme, dried parsley, salt, black pepper, white rice, chopped fresh parsley
    Make This Recipe

    Insanely Good Crockpot Chili

    Crockpot chili is the ultimate comfort food! This chili is SO easy and insanely good that everyone will come back for seconds!
    Ingredients: lean ground beef, olive oil, onion diced, green bell pepper diced, garlic cloves minced, beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt , cayenne
    Make This Recipe

    Slow Cooker Enchilada Soup

    Slow Cooker Enchilada Soup.. Loaded with tons of Mexican flavor and cooked low and slow for 8 hours!
    Ingredients: 16 ounces boneless chicken breasts, medium onion, garlic, 10 ounce can enchilada sauce, 15 ounce can chicken stock, 15 ounce can black beans, drained and rinsed, frozen corn, 14 ounce can fire-roasted diced tomatoes, with juice, 4 ounce can diced green chiles, ground cumin, chili powder, chipotle chili powder, optional garnishes: tortilla chips
    Make This Recipe

    Slow Cooker Cheeseburger Soup

    All of the goodness of a cheeseburger packed into an amazing hearty soup!
    Ingredients: ground beef, chopped onion, shredded carrots, diced celery, dried basil, dried parsley flakes, butter, chicken broth, peeled and diced potatoes, all purpose flour, shredded cheddar cheese, milk, salt, pepper, sour cream, green onions, bacon bits
    Make This Recipe

    Crockpot Taco Soup

    Crockpot Taco Soup is cozy, comforting, and easy to make. Everyone will love selecting their own toppings to customize this delicious soup!
    Ingredients: lean ground beef, onion,, can corn,, can black beans,, can red kidney beans,, can fire-roasted diced tomatoes,, can diced green chilis,, beef broth, water, dried oregano, garlic powder, onion powder, smoked paprika, chili powder, cayenne pepper, Optional toppings: sour cream, tortilla strips, scallions, avocado, shredded cheese, etc.
    Make This Recipe

    Crock-Pot Lentil Soup

    Crock-Pot Lentil Soup is a simple yet elegant dish prepared in a slow cooker. French lentils are simmered with chopped vegetables for a hearty and wholesome appetizer.
    Ingredients: extra-virgin olive oil, diced red onion, diced celery, diced carrots, minced garlic, dried herbs de Provence, French lentils or lentils du puy, can diced tomatoes, vegetable broth or stock, kosher salt, black pepper, sliced brown mushrooms, chopped kale, chopped parsley
    Make This Recipe

    Slow Cooker Chicken Fajita Soup

    A delicious and easy soup that takes 5 minutes to throw into the crockpot and you have an amazing flavor packed soup ready for dinner!
    Ingredients: boneless, 10.75 ounce cans condensed cream of chicken soup, salsa, frozen corn, 15 ounce can black beans, drained and rinsed, water, ground cumin, dried cilantro, shredded cheddar cheese, sour cream, diced tomatoes, green onions, cilantro, lettuce, diced avocado, tortilla strips
    Make This Recipe

    Slow Cooker Chicken Tortellini Soup

    Slow cooker chicken tortellini soup is loaded with chopped vegetables, shredded cooked chicken, and cheesy tortellini all slow-cooked in a flavorful chicken broth. It's definitely a dinner the whole family will love!
    Ingredients: boneless chicken breast, medium carrots, stalks celery, medium onion, garlic, low sodium chicken broth, water, bay leaves, Italian seasoning, cheese tortellini, chopped fresh parsley for serving, salt and pepper to taste
    Make This Recipe

    Slow Cooker Beefy Nacho Soup

    All of the goodness of cheesy nachos packed right into this soup! Slow cooked to perfection and topped with tortilla chips, this soup will become an instant favorite!
    Ingredients: lean ground beef, taco seasoning, small onion, garlic, condensed nacho cheese soup, diced tomatoes and green chilis, milk, sharp cheddar cheese, Crushed tortilla chips
    Make This Recipe

    Slow Cooker Potato Leek Soup

    Serve up a warm bowl of slow cooker potato leek soup. Just saute the vegetables, simmer the potatoes, puree it all together, that’s it!
    Ingredients: unsalted butter, olive oil, diced yellow onion, sliced leeks, minced garlic, russet potatoes, unsalted vegetable stock, kosher salt, bay leaf, sprigs thyme, heavy cream, black pepper, chopped chives
    Make This Recipe

    Slow Cooker Tomato Basil Parmesan Soup

    A creamy and delicious tomato basil parmesan soup that is perfect for the colder weather!
    Ingredients: 14 oz cans diced tomatoes, with the juice, finely diced carrots, finely diced onions, finely diced celery, dried oregano or 1Tablespoon fresh oregano, dry basil or ¼ cup fresh basil, chicken broth, butter, flour, parmesan cheese, half and half, salt, pepper
    Make This Recipe

  • Almond Croissants

    Almond Croissants

    A must-make for breakfast or tea time, these flaky almond croissants with a sweet and creamy filling are sure to make your day a little brighter. They’re ready in 30 minutes and taste like you got them from your favorite bakery!

    If you’re a lover of pastries like I am, here are a few more recipes you’ve got to try out! This apple galette, blueberry scones, or homemade cheese danishes are all great for having with your morning cup of coffee.

    Closeup of an almond croissant broken in half, dusted with powdered sugar.

    Almond Croissant Recipe

    I don’t know about you, but whenever I go to a cafe, I can’t help but want one of the tasty pastries behind the glass. Golden brown and dusted in powdered sugar, the almond croissants always look too good to resist. Now you don’t have to go to your local coffee shop to grab one! All it takes to make them at home are some leftover croissants, simple syrup, and an easy almond filling. You’re going to love this recipe!

    Almond croissants are a great breakfast for busy mornings. I love that I can just grab one and go! They’re so golden and flaky with the most delicious creamy filling. Whether you make them for a holiday breakfast or brunch with friends and family, they’re sure to be a hit. You may want to make a double batch because it’s hard to stop at one! They’re so tasty, I think I could eat a whole pan by myself.

    Ingredients You’ll Need

    This recipe is perfect if you have any day-old croissants on hand! From there, all you need are some standard baking ingredients to whip a batch of these up! If you’re looking for measurements, they can all be found in the recipe card below.

    • Croissants: Day-old croissants work really well here because they stay crisp and flaky even after the creamy filling is added. Fresh will work too if you don’t already have some croissants on hand. If you’re feeling extra ambitious, try making your croissants from scratch! I have a detailed recipe for you here.

    Simple Syrup

    • Water: Adjusts the consistency of the syrup.
    • Granulated Sugar: Gives the syrup its tasty sweetness!
    • Almond Extract: I use almond extract here because it adds more tasty almond flavor all throughout the croissants.

    Almond Cream Filling

    • Almond Meal or Flour: Gives the filling substance and adds flavor as well. You can either buy this prepackaged or use ground almonds. Simply add sliced almonds to a food processor and pulse until you get a fine texture.
    • Sugar: Granulated sugar works great here to make the filling nice and sweet!
    • Salt: A pinch is all you need to enhance the overall flavor.
    • Almond Extract: For more tasty almond flavor!
    • Butter: Since we’re adding salt separately, I used unsalted butter here!
    • Large Eggs: Help bind all of the ingredients together.
    • Milk: Because we want the creamiest filling possible, I recommend using whole-fat milk.
    • Sliced Almonds and Powdered Sugar: I love adding these on top because they give the croissants a bakery-worthy finishing touch!

    How to Make Almond Croissants

    Quick and easy, this almond croissant recipe is another delicious thing to add to the breakfast lineup! These croissants are so golden, flaky, and the creamy almond filling is to die for. You’re going to love them!

    1. Prepare Croissants: Leave the croissants out on the counter uncovered overnight because this helps dry them out.
    2. Preheat Oven: The day after, preheat the oven to 350°F and line a baking sheet with parchment paper.

    Simple Syrup

    1. Cook: Add the water and sugar to a small saucepan and bring to a simmer. Simmer until all the sugar has dissolved.
    2. Add Almond Extract: Remove from the heat and stir in almond extract. Let cool completely.

    Almond Filling

    1. Dry Ingredients: In a large bowl, whisk together the almond meal or flour, sugar, and salt.
    2. Add Almond Extract: Add the butter and almond extract and beat until fully combined.
    3. Mix In Eggs: Add the eggs one at a time and then beat on high until you achieve a fluffy and creamy frosting consistency.

    Assembly and Baking

    1. Brush With Simple Syrup: Slice open the stale croissants. Use a pastry brush to generously brush the simple syrup over the insides of the croissants.
    2. Add Almond Filling: Spread a layer of almond filling on the bottom half of each croissant, about 2-3 tablespoons. Top with the top half of the croissant.
    3. Add Toppings: Once all the croissants are filled, mix the remaining almond filling with 2 tablespoon of milk to thin. Spread it evenly over the top of the croissants. Sprinkle with sliced almonds. You can use your hand to press the almonds into the almond filling because this will prevent them from falling off while baking.
    4. Bake: Bake for 13-15 minutes, until the almond filling on top begins to turn golden brown and the sliced almonds are getting toasted.
    5. Top With Powdered Sugar: Let cool before dusting with powdered sugar. These croissants are best served the same day they are made.
    Croissants lined up on a baking sheet.

    Tips and Tricks

    Here are a few simple ways to adjust these almond croissants to your liking. That’s one of the best things about making pastries at home!

    • Adjust Almond Flavoring: If you find almond extract to be quite strong, you can cut back the amount of extract in the simple syrup and filling. You can also use vanilla extract instead if you prefer.
    • Almond Topping: You can use as few or as many sliced almonds on top of the croissants as you’d like. I love the crunch they add, so I usually use a lot.
    • Using Smaller Croissants: This recipe is easily adapted to smaller croissants. Reduce the amount of almond filling to 1-1 ½ tablespoons.
    • Add Rum: Traditionally, rum is added to the simple syrup mixture in many almond croissant recipes. This is a great way to add a little extra flavor! A tablespoon or two will do the trick

    Top-down view of baked almond croissants topped with powdered sugar.

    Storing Leftover Croissants

    These almond croissants are best served warm out of the oven, but they will keep for a few days in an airtight container on the counter. They make a quick and easy breakfast or a sweet treat to snack on throughout the day!

    • At Room Temperature: Store leftover croissants in an airtight container for up to 3 days. Dust with more powdered sugar, if needed, when ready to eat.

    A croissant being broken into 2 pieces.

    More Almond Desserts

    Can’t get enough of the sweet and nutty flavor of almonds? Here are a few more almond desserts I know you’ll love! Not only are they absolutely delicious, but they’re easy to make, too! The whole family will be wanting more.

    Print

    Almond Croissants

    A must-make for breakfast or tea time, these flaky almond croissants with a sweet and creamy filling are sure to make your day a little brighter. They're ready in 30 minutes and taste like you got them from your favorite bakery!
    Course Breakfast, Snack
    Cuisine American, French
    Keyword almond croissant recipe, almond croissants
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 8 Croissants
    Calories 513kcal
    Author Alyssa Rivers

    Ingredients

    Simple Syrup

    • 1 cup water
    • ⅓ cup granulated sugar
    • ½ teaspoon almond extract

    Almond filling

    • 1 cup almond meal or flour
    • ½ cup granulated sugar
    • ½ teaspoon salt
    • 1 teaspoon almond extract
    • ½ cup unsalted butter room temperature
    • 2 large eggs room temperature
    • 2 tablespoon milk
    • Sliced almonds for topping
    • Powdered sugar for dusting

    Instructions

    • Leave the croissants out on the counter uncovered overnight to help dry them out.
    • The day after, preheat the oven to 350°F and line a baking sheet with parchment paper.

    Simple syrup

    • Add the water and sugar to a small saucepan and bring to a simmer. Simmer until all the sugar has dissolved.
    • Remove from the heat and stir in almond extract. Let cool completely.

    Almond filling

    • In a large bowl, whisk together the almond meal or flour, sugar, and salt.
    • Add the butter and almond extract and beat until fully combined.
    • Add the eggs one at a time and then beat on high until you achieve a fluffy and creamy frosting consistency.

    Assembly and Baking

    • Slice open the stale croissants. Use a pastry brush to generously brush the simple syrup over the insides of the croissants.
    • Spread a layer of almond filling on the bottom half of each croissant, about 2-3 tablespoons. Top with the top half of the croissant.
    • Once all the croissants are filled, mix the remaining almond filling with 2 tablespoon of milk to thin. Spread it evenly over the top of the croissants. Sprinkle with sliced almonds. You can use your hand to press the almonds into the almond filling to prevent them from falling off while baking.
    • Bake for 13-15 minutes, until the almond filling on top begins to turn golden brown and the sliced almonds are getting toasted.
    • Let cool before dusting with powdered sugar. These croissants are best served the same day they are made.

    Nutrition

    Calories: 513kcal | Carbohydrates: 50g | Protein: 9g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 385mg | Potassium: 93mg | Fiber: 3g | Sugar: 28g | Vitamin A: 844IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 2mg
  • Bourbon Pecan Pie

    Bourbon Pecan Pie

    This gooey Bourbon Pecan Pie is a delicious twist on a classic! The alcohol will cook out while baking and you are left with rich flavor and a sweet filling that will leave your mouth watering. You won’t want to make it any other way!

    It’s that time of year when we have pie on our minds. Whether you are thinking about Thanksgiving or just want a crowd-pleasing dessert for a gathering, you are in need of a great pie recipe! No doubt you’ve already got some favorites, but I always like to try out a new pie recipe once a year. You’ll have to try my most popular Incredible Peach Pie, or this fit for any season No Bake Key Lime Pie. If you are a fan of chocolate, you can’t go wrong with this classic Chocolate Pie!

    Bourbon Pecan Pie with a slice taken out of it in a white pie dish with pecans in the background.

    Bourbon Pecan Pie Recipe

    I’ve heard it a lot- pecan pie is too sweet. It’s the reason it rarely makes an appearance at my house! My family isn’t a huge fan. That’s why I am absolutely in love with this Bourbon Pecan Pie recipe! It’s perfect. The bourbon cuts down on the sweetness, and the darker brown sugar and corn syrup give the pie a prailine-like flavor that is off the charts. My family gobbled this pie up so quickly that I couldn’t believe it. My kids loved it topped with some whipped cream!

    The best part about this recipe is that it isn’t harder than your average pecan pie. It requires no extra effort and will blow you away with it’s rich nutty flavor. I am a huge fan of no-bake pies (like this easy chocolate pie) because sometimes baking a pie feels like a gamble. It’s hard to know if the center will set up and if the crust will bake all the way through. This recipe was stress-free! I promise it will turn out great for you too.

    Ingredients

    There are a few ingredients in this Bourbon Pecan pie that you will likely have to go buy at the grocery store. This pie is very sweet and it needs molasses to give it it’s rich flavor. You will absolutely love the sweet filling and the kick you get from the bourbon! It is an award-winning pie if you ask me!

    • 9- inch Pie Crust: To save time you can buy a pre-made pie crust, but there’s nothing like homemade crust! This pie crust recipe is one I love to make and freeze the dough to have on hand.
    • Butter: I used unsalted butter in this recipe.
    • Dark Brown Sugar: Dark brown sugar has more molasses than regular brown sugar. You will definitely want to use it! It will change the flavor if you use regular brown sugar.
    • Dark Corn Syrup: Again, you will want to use this instead of regular corn syrup! It has molasses in it and is sweeter than the regular version.
    • Eggs: I always use Grade A large eggs in my recipes.
    • Bourbon: I just used Jim Beam, but you can use your favorite brand!
    • Vanilla Extract: Whatever you usually use in baked goods will work.
    • Salt: Just a pinch to bring out the flavors and cut the sweetness.
    • Pecans: You can use whole pieces, or roughly chop them. I like to do a little bit of both for texture.
    Process photos showing pecan pie filling ingredients being poured into a glass bowl, pecans being added, and then that mixture being added to a pie shell in a white pie dish.

    How to Make Pecan Pie

    This is a simple pie that will really wow your guests! I couldn’t believe how easy it was to make, and yet the taste was top notch. It’s better than any pecan pie I’ve had at any restaurant. You will not be sorry you tried this Bourbon Pecan Pie!

    1. Freeze Crust: Place the pie crust in a 9-inch pie pan. Flute the edges and place the crust in the freezer for at least 20 minutes. Let us stay there until the filling is ready.
    2. Make Filling: Preheat the oven to 375°. In a large bowl, combine the butter, brown sugar, and corn syrup. Add the eggs, bourbon, vanilla extract and salt. Mix until thoroughly combined.
    3. Add Pecans: Stir the pecans into the filling and pour into the chilled pie crust.
    4. Bake: Bake for 15 minutes in the preheated oven before lowering the temp to 325°. Bake for an additional 45-60 minutes, until the center of the pie still has just a slight wobble to it but is almost completely set.
    5. Cool: Remove from the oven and let cool completely on a cooling rack.
    A top view of a whole Bourbon Pecan Pie with a striped tea towel under neath and pecans sprinkled to the side.

    Tips for Making Bourbon Pecan Pie

    This is a simple pie, but I wanted to share a few tips that really helped me make this pie next level! These are just a few things I thought you might like to know while making this pie.

    • Time Saver: Need to save yourself some time? Use a pre-made pie crust. You can also purchase pre-chopped pecans for even faster prep.
    • Nuts:  Use chopped pecans in the filling and top with whole halves to add texture.
    • Cut the Sweetness: This is supposed to be a sweet pie, but understandably it can be too sweet sometimes. Balance that sweetness by adding semi-sweet chocolate chunks or chocolate chips to the bottom of the pie crust before adding the filling. You can also add flakey sea salt to the top once cooked for a sweet and salty taste.
    • Avoid Burning: If the top of the pie is browning too much but the filling is still not quite set, take a sheet of foil and place it gently on top of the pie. Don’t crimp it around the sides of the pie, simply let it rest on top and it will protect it from burning while the filling finishes cooking.

    A slice of pecan pie with a bite taken out sitting on a fork on a stone like plate with the rest of the pie to the side.

    Storing Leftovers

    This Bourbon Pecan Pie makes great leftovers! It doesn’t store long, but it tastes amazing up until it’s last day. You can follow these tips to get the most out of this delicious recipe!

    • Room Temperature: You can bake this pie and store it at room temperature for up to 3 days.
    • Refrigerator: It can also be stored in the fridge loosely covered for 4-5 days. Allow the pie to come to room temperature before serving.
    • Bake and Freeze: Bake and cool completely and then freeze the pie for up to 2 months. Before serving, thaw in the fridge overnight and bring to room temperature.

    Classic Pie Recipes to Try

    I absolutely love pie. It’s creamy, sometimes has a crunch, and the flaky crust has my mouth watering. In my opinion, it’s the perfect dessert. And if you are like me, you are always on the hunt for the best pie recipes. I have all of the classics rounded up for you here, that are the best of the best!

    Print

    Bourbon Pecan Pie

    This gooey Bourbon Pecan Pie is a delicious twist on a classic! The alcohol will cook out while baking and you are left with rich flavor and a sweet filling that will leave your mouth watering. You won't want to make it any other way!
    Course Dessert
    Cuisine American
    Keyword Bourbon Pecan Pie, pecan pie
    Prep Time 15 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 30 minutes
    Servings 8 People
    Calories 1633kcal
    Author Alyssa Rivers

    Ingredients

    • 1 9- inch pie crust homemade or store-bought
    • ¼ cup unsalted butter melted
    • 1 cup dark brown sugar packed
    • 1 cup dark corn syrup
    • 3 large eggs lightly beaten
    • ¼ cup bourbon
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • 2 cups pecans roughly chopped or left whole

    Instructions

    • Place the pie crust in a 9-inch pie pan. Flute the edges and place the crust in the freezer for at least 20 minutes. Let us stay there until the filling is ready.
    • Preheat the oven to 375°. In a large bowl, combine the butter, brown sugar, and corn syrup. Add the eggs, bourbon, vanilla extract and salt. Mix until thoroughly combined.
    • Stir the pecans into the filling and pour into the chilled pie crust.
    • Bake for 15 minutes in the preheated oven before lowering the temp to 325°. Bake for an additional 45-60 minutes, until the center of the pie still has just a slight wobble to it but is almost completely set.
    • Remove from the oven and let cool completely on a cooling rack.

    Nutrition

    Calories: 1633kcal | Carbohydrates: 185g | Protein: 20g | Fat: 90g | Saturated Fat: 26g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 43g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 1121mg | Potassium: 425mg | Fiber: 9g | Sugar: 61g | Vitamin A: 283IU | Vitamin C: 0.3mg | Calcium: 106mg | Iron: 8mg
  • The Best Pie Roundup

    The Best Pie Roundup

    If you are ready to start your holiday baking, this pie roundup is for you! It includes the best of the best pie recipes that will knock the socks off of anyone who tries them!

    I can’t get enough of pie… With its delicious filling and buttery, flakey crusts, it’s a dessert that I want to have all year long! If you love pie as much as me then you have got to try my favorite German Chocolate Pie, my Grandma’s Famous Pumpkin Pie or this classic Apple Pie! They are all so delicious and will be on your list of favorites for years to come!

    A collage of 6 pictures of pies with the text "The Best Pie Recipes"

    Delicious Pie Recipe Roundup

    We can’t get enough pie around our house! For some people, pie is reserved for the holidays (especially Thanksgiving) but around here… We bake pie all year long! Because we love it so much, I have rounded up some of my very favorite tried and true pie recipes. These ones are the best of the best. Just bookmark this page and you will never have to search for a pie recipe again!

    Sometimes, I have the time to bake my pie crust and filling from scratch. Other times, I need something quick and easy. That’s why in this roundup I have included classic pies with a golden, flakey crust AND… no bake pies that you can use a premade crust you can use a deliciously silky pudding filling. Because either way, pie is pie and it will all be so delicious!! this pie roundup will be your go-to all year long!

    Pie Baking Tips

    Because this pie roundup has so many different kinds of pie, I wanted to give you all of my tips and tricks so that each and every one of your pies turns out perfectly!

    • Cold Ingredients: Keeping your ingredients cold before you bake is key to a delicious pie crust! This helps you achieve that perfectly golden and flakey pie crust!
    • Don’t Use Too Much Flour: When rolling out the dough, try using as little flour as possible. If you work the dough too much and add in too. much extra flour, the dough will become tough and not bake properly.
    • Blind Bake the Crust: If you are making a cream pie or a custard pie, you must bake your pie crust ahead of time. You can find out all about how to blind bake a crust here.
    • Use the Bottom Rack: When you are baking a pie, it’s always best to place it on the lowest rack in your oven. This helps prevent your pie crust from becoming soggy on the bottom.

    Pumpkin Chiffon Pie with Biscoff Crust

    If you are looking for a fun twist on a classic pie often served at Thanksgiving dinner, this Pumpkin Chiffon Pie with Biscoff Crust is your new best friend! It's fluffier than a typical pumpkin pie, and the cookie crust spoon licking good. This recipe is one you'll want to serve for the Holidays or any day!
    Ingredients: ground biscoff cookies crumbs, granulated sugar, salted butter, vanilla extract, envelope of unflavored gelatin, ground cinnamon, ground nutmeg, ground clove, ground ginger, salt, granulated sugar, can pumpkin puree, egg yolks, whole milk, egg whites, cream of tartar
    Make This Recipe

    German Chocolate Pie

    This decadent dessert is everything you love about German chocolate cake in one easy-to-make pie! Layers of chocolate custard, perfectly sweet shredded coconut, and salted pecans all in a golden, flaky crust. It's the perfect addition to your Thanksgiving table!
    Ingredients: cooked pie crust in 9” pie pan, milk chocolate chips, butter, sugar, cornstarch, whole milk, large egg yolks, vanilla extract, brown sugar, heavy whipping cream, sweetened condensed milk, butter, large egg yolks, sweetened coconut flakes, vanilla extract, salted pecans
    Make This Recipe

    Impossible Pie

    Don't be fooled by the name, this impossible pie is one of the easiest pies you'll ever make! Called "impossible" because it magically forms its own crust, you can have this pie ready for the oven in just 7 minutes. This pie is a classic for a reason- the creamy custard filling and crunchy topping are irresistible!
    Ingredients: large eggs, unsalted butter, all purpose flour, milk, granulated sugar, sweetened shredded coconut, vanilla, nutmeg
    Make This Recipe

    Banana Cream Pie

    A classic dessert, made with a creamy vanilla bean and banana custard filling! This banana cream pie recipe is foolproof and ready to please a crowd!
    Ingredients: unbaked pie crust, granulated sugar, cornstarch, salt, whole milk, large egg yolks, unsalted butter, vanilla extract, vanilla bean paste, bananas, Whipped cream
    Make This Recipe

    Blueberry Lattice Pie

    This classic blueberry pie is a fresh and delicious dessert that's made for summertime! Filled with blueberries and topped with the most delicious and beautiful lattice crust, this pie is sure to impress any guest. 
    Ingredients: Sugar, Lemon Zest, Double Pie Crust Recipe, Cornstarch, All-purpose Flour, Lemon Juice, Frozen Blueberries, Unsalted Butter, Egg, Water, Coarse Sugar
    Make This Recipe

    Grasshopper Pie

    This chilled, minty pie grasshopper pie has a creamy filling with an Oreo cookie crust. The taste and smooth texture are perfect and will have just about anyone coming back for seconds! 
    Ingredients: Sandwich Cookies, Unsalted Butter, Salt, Cream Cheese, powdered sugar, Crème De Menthe Liqueur, Crème De Cacao, Drops Green Food Coloring, Heavy Cream, Crushed Oreos, Andes Mints
    Make This Recipe

    Homemade Peach Pie

    This Homemade Peach Pie is a bit of summer paradise on your plate! Flakey buttery crust is filled with a luscious sweet peach filling that is perfect with a scoop of vanilla ice cream.
    Ingredients: all purpose flour, granulated sugar, salt, unsalted butter, cold and cubed, ice water, 6-8 ripe but firm peaches , granulated sugar, brown sugar, flour, ground cinnamon, nutmeg, salt, lemon juice, vanilla extract, egg yolk , water
    Make This Recipe

    Perfect Coconut Cream Pie

    This coconut cream pie recipe is made from scratch and is well worth the effort! It's made with a creamy coconut custard filling and topped with sweetened whipped cream and toasted coconut.
    Ingredients: all purpose flour, sugar, salt, cold butter cut into cubes, cold water, coconut milk *, granulated sugar, large eggs, corn starch, coconut extract, vanilla extract, toasted coconut, whipped cream
    Make This Recipe

    Lemon Chess Pie

    This lemon chess pie is packed purely with lemon filling and is a lemon-lovers dream come true! The texture is smooth and creamy with a deliciously flakey crust that just about anyone will go crazy for! 
    Ingredients: Pie Crust, Eggs, Flour, Cornmeal, Granulated Sugar, Salt, Lemon Juice, Lemon Zest, Unsalted Butter
    Make This Recipe

    No Bake Chocolate Pie

    No Bake Chocolate pie is silky smooth, rich and incredibly indulgent! The perfect option when you want something exquisite, but don't want to heat up the kitchen!
    Ingredients: butter, oreo cookie crumbs, Semi sweet chocolate, heavy whipping cream, vanilla, instant espresso powder, heavy whipping cream, granulated sugar, heavy whipping cream, granulated sugar, vanilla, Chocolate shavings
    Make This Recipe

    Dutch Apple Pie

    Dutch Apple Pie is the best version of apple pie! Instead of a top crust, you enjoy a sweet crumble topping over a mound of delicious apples.
    Ingredients: pie crust, apples, sugar, all purpose flour, cinnamon, salt, lemon juice, brown sugar, all-purpose flour, butter, cinnamon, salt
    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

    No Bake Eggnog Pie

    No-bake eggnog pie really takes the festivities of the season up a notch! Creamy, delicious, and made with the perfect eggnog flavor, this pie will be a hit at all of your parties!
    Ingredients: Graham Cracker Crumbs, Unsalted Butter, Powdered Sugar, Instant Vanilla or Cheesecake Pudding Mix, Eggnog, Ground Nutmeg, Rum Extract, Whipped Topping, Whipped Cream
    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

    The Easiest Fresh Strawberry Pie

    The Easiest Fresh Strawberry Pie has sweet, juicy strawberries, a flakey, made from scratch, crust that is soaked in a creamy, glaze sauce. Top it with a dollop of whipping cream to have an overall satisfying dessert! 
    Ingredients: 9 inch pie crust, cornstarch, sugar, Water, 3 ounce package strawberry jello, fresh strawberries, Fresh whipping cream.
    Make This Recipe

    Pecan Pie

    Amazing Decadent Pecan Pie is a rich, chewy, nutty, sweet, traditional holiday staple. For many the holidays aren't the holidays without this brilliant dessert on the table. This homemade delight is surprisingly super simple. You are going to love it!
    Ingredients: all-purpose flour, rounded tablespoon granulated sugar, rounded teaspoon kosher salt, unsalted butter, cold water, pecan halves, unsalted butter, large eggs, pure vanilla extract, light corn syrup, molasses, dark brown sugar, flour, rounded teaspoon kosher salt, cinnamon
    Make This Recipe

    No Bake Cream Cheese Peanut Butter Pie

    An easy and amazing no bake pie that is so creamy and delicious with a chocolate graham cracker crust.  This is perfect for your next gathering!
    Ingredients: graham cracker crumbs, white sugar, butter, cream cheese, confectioners’ sugar, peanut butter, whipped topping, Whipped cream, Chocolate syrup
    Make This Recipe

    Lemon Meringue Pie

    Lemon Meringue Pie is literally a slice of sunshine! Tart and tangy, bright lemon filling is topped with clouds of fluffy meringue that is going to blow your taste buds.
    Ingredients: Graham crackers, unsalted butter, granulated sugar, lemon zest, kosher salt, corn starch, unsalted butter, lemon juice, water, egg yolks, egg whites, granulated sugar, cream of tartar, A pinch of kosher salt, of vanilla extract
    Make This Recipe

    Apple Pie

    Apple Pie is a classic American favorite that is sure to hit everyone's dining room table each fall. The buttery flaky crust, sweet-tart apple filling, and warm cinnamon aroma makes this a slice of heaven. Top it with ice cream and you've got a dessert that is sure to hit the spot.
    Ingredients: all-purpose flour, salt, unsalted butter, shortening, ice water, apples, lemon juice, granulated sugar, all-purpose flour, cinnamon, nutmeg, ground ginger, egg wash, coarse sugar
    Make This Recipe

    Grandma’s Famous Pumpkin Pie

    Grandma's famous pumpkin pie is smooth, thick, and creamy! A MUST for the holidays and the best when served with a big scoop of whipped cream on top!
    Ingredients: Grandma’s Perfect Pie Crust Recipe, granulated sugar, ground cinnamon, salt, ground ginger, ground cloves, eggs, pumpkin or homemade puree, Evaporated Milk, Pecans for garnish, Whipped Cream
    Make This Recipe

    Triple Berry Pie

    A patriotic fourth-of-July triple berry pie made simple with easy ingredients! This berry pie is bursting with juicy flavor and almost looks too good to eat. It's the perfect centerpiece for any summer celebration!
    Ingredients: packaged pie crusts, frozen strawberries, and ½ cup frozen raspberries, and ½ cup frozen blueberries, white sugar, cornstarch, and ½ teaspoons ground cinnamon, unsalted butter
    Make This Recipe

    Walnut Pie

    This sweet and nutty walnut pie is the perfect dessert for all of your holiday parties. There are flavors of caramelized brown sugar and butter running throughout, making each bite a dream!
    Ingredients: Pie crust homemade, eggs, Salt, Brown Sugar, Vanilla, Light Corn Syrup, Unsalted Butter, Chopped Walnuts
    Make This Recipe

    Partial eaten slice of sweet potato pie on a plate next to the pie dish

    Sweet Potato Pie

    This Sweet Potato Pie is unlike any others you’ve eaten. The filling is made with cream cheese for a cheesecake like creaminess and texture you won’t be able to resist.
    Ingredients: all-purpose flour, granulated sugar, kosher salt, unsalted butter, cold water, cream cheese, condensed milk, eggs, sweet potato, pure vanilla extract, cinnamon, nutmeg, ginger
    Make This Recipe

    Strawberry Rhubarb Pie

    A sweet, tart fruit filling and golden, flaky crust make this Strawberry Rhubarb Pie the dessert of the summer. With a pie this fresh and decadent, you won't want store-bought again!
    Ingredients: homemade pie crust, fresh rhubarb, fresh strawberries, granulated sugar, brown sugar, cornstarch, of salt, vanilla extract, lemon zest, lemon juice, salted butter, egg yolk, water
    Make This Recipe

    Best Ever Banoffee Pie

    Banoffee Pie is a popular dessert in Britain with a caramel toffee filling topped with bananas, whipped cream, and chocolate shavings. This is such an insanely delicious pie that you won’t be able to get enough of!
    Ingredients: graham cracker, sugar, unsalted butter, unsalted butter, dark brown sugar, can sweetened condensed milk, bananas, heavy cream, chocolate shavings
    Make This Recipe

  • Chilaquiles

    Chilaquiles

    Fried tortilla chips drowning in salsa verde with your choice of toppings make this Chilaquiles recipe irresistible! Serve it with a fried egg and crema on top for a filling breakfast that is ready in minutes. You’ll come back to this recipe again and again!

    I am a huge fan of quick and easy breakfasts. There is nothing like skipping breakfast that puts me on the wrong foot forward for the day. Since I also have 4 kids, I have to come up with a meal that will keep them full until lunch. That’s why I love this Slow Cooker Breakfast Casserole and this easy and craveable Blueberry Buttermilk Breakfast Cake. If you are craving Mexican food for breakfast after this blog post, you’ll have to try these Amazing Breakfast Enchiladas.

    Chilaquiles in a pan with a fried egg on top with a tea towel and tortilla chips in the background.

    What is Chilaquiles?

    If you haven’t heard of Chilaquiles, you are in for a treat! This traditional Mexican breakfast is made up of tortilla chips, salsa verde, and a fried egg. It is so flavorful and filling. The best part is that it only takes 10 minutes to make, so it’s perfect for busy mornings. To really ramp up the flavor, you can make homemade tortilla chips and salsa verde. That is the traditional way to make it, and it definitely tastes the best. I know my kids look forward to this breakfast!

    If you are stuck on repeat with pancakes, a side of scrambled eggs, or a quick oatmeal, then this is the perfect recipe for you! Breakfast looks and tastes very different in every culture. If you ever run out of ideas for things to whip up, there are tons of breakfast ideas on my website too!

    Ingredients

    All you really need are the first three ingredients. This dish is so simple and easy! But I recommend creme, cilantro and cheese because it really ramps up the flavor. You can also experiment with adding other toppings to make Chilaquiles your own style.

    • Salsa Verde: I personally love homemade verde, but if you are going to buy it at the store, then Herdez is the best!
    • Tortilla Chips: You can easily make your own tortilla chips from corn tortillas at home, or buy a bag from the store for a quick and easy version.
    • Egg: I love a fried egg on top of Chilaquiles!
    • Mexican Crema: This delicious Mexican Cream has a taste similar to sour cream and is perfect on top of Chilaquiles!
    • Cilantro: This is an optional garnish on top, but I love the pop of color and flavor it adds. You could add whatever herbs you think would go well on this dish!
    • Cotija Cheese: This is a delicious Mexican cheese that is similar to Feta. You’ll love it sprinkled on top!

    How to Make Chilaquiles

    They are so easy to make! All you need is one skillet and you’re ready to go. I can’t wait for you to taste it, and be blown away by Chilaquiles Verdes!

    1. Warm Salsa: Pour the salsa verde into a medium-sized pan and warm over the stove on medium heat.
    2. Add Chips: Add the chips on top of the sauce and slowly mix in to coat the chips.
    3. Fry Egg: Fry an egg and place it on top of the chilaquiles.
    4. Add Toppings: Garnish with toppings of your choice and enjoy!
    Process photos that show the salsa being warmed in a pan, the tortilla chips being placed in the salsa, and an egg frying in a pan.

    Additions and Substitutions

    You can easily make this recipe with things you already have on hand! It’s so fun to open the fridge and think about what you need to use up before it goes bad. Here are some suggestions for things you can add and change to make the best Chilaquiles ever!

    • Substitute for Queso Fresco: If you don’t have Queso Fresco on hand, you can use sour cream instead.
    • Add Veggies: You can easily add onion, avocado, tomatoes, chiles, peppers, or whatever else sounds yummy! Just add them on top when you are adding the other toppings, or warm them in the saucepan when you are warming the salsa.
    • Substitutions for Cilantro: You can leave the cilantro off. It is mostly for flavor, but you can get great flavors without it. Some lime juice over the top would brighten it right up!
    • Cheese Substitutions: You can use Feta, Parmesan, or Queso Fresco instead of Cotija if you would like to.
    • Add a Protein: You can add chicken, pork, or beef on top of Chilquiles for a well-rounded and filling meal.

    A close up of Chilaquiles in a pan that shows the cilantro, crema, and cheese on top.

    Storing Leftover Chilaquiles

    Chilaquiles can make great leftovers, just follow these tips so you don’t end up with soggy tortilla chips!

    • In the Refrigerator: Store your salsa verde in an airtight container in the fridge for up to 5 days. Store all of your other toppings that need refrigeration in the fridge.
    • On the Counter: Store your tortilla chips in a paper or plastic bag on the counter. Homemade are best if eaten within a few days.

    Chilaquiles in a bowl with a fork to the side and cilantro in the background.

    Other Delicious Mexican Dishes to Try

    You know I’m a huge fan of Mexican food! The flavors are so deep and rich, and just get better with time. That makes them great leftovers, which is perfect for my family’s busy schedule. Here are some other delicious Mexican inspired dishes to try!

    Print

    Chilaquiles

    Fried tortilla chips drowning in salsa verde with your choice of toppings make this Chilaquiles recipe irresistible! Serve it with a fried egg and crema on top for a filling breakfast that is ready in minutes. You'll come back to this recipe again and again!
    Course Breakfast
    Cuisine Mexican
    Keyword 10 minute, chilaquiles
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 2
    Calories 205kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups salsa verde, homemade or Herdez
    • 1 cup tortilla chips, homemade or store-bought
    • 1 egg, fried or sunny side up
    • Mexican Crema
    • cilantro, chopped
    • cotija cheese, crumbled

    Instructions

    • Pour the salsa verde into a medium-sized skillet and warm over the stove on medium heat.
    • Add the chips on top of the sauce and slowly mix in to coat the chips.
    • Fry an egg and place it on top of the chilaquiles.
    • Garnish with toppings of your choice and enjoy!

    Notes

     

     

     

    Nutrition

    Calories: 205kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 922mg | Potassium: 297mg | Fiber: 2g | Sugar: 7g | Vitamin A: 767IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg
  • Rugelach

    Rugelach

    Rugelach is a delicious little Jewish cookie filled with sweet and buttery flavors! A cream cheese pastry dough is filled with walnuts, raisins, cinnamon, and sugar and rolled into miniature crescent shapes.

    As the pastry dough bakes, rugelach tastes like a buttery flaky crust. The sweetness of the sugars and walnuts rolled on the inside of the cookie creates perfect complimentary flavors. Walnuts always have a way of being the star of both sweet and savory recipes. I love the addition of walnuts in my banana bread and fudge, but you have to try this amazing honey walnut shrimp!

    A closeup photo of a small plate of rugelach cookies stacked on top of each other. Raisins, walnuts, and a kitchen towel are scattered around the plate.

    What Is Rugelach?

    These traditional Jewish cookies get its name from the Yiddish word rugel, meaning “royal.” A cream cheese and butter pastry dough bakes to perfection as the sugars, raisins, and cinnamon melt and caramelize the inside. You are going to love rugelach because of the sweet inside flavors and the light flaky outside.

    This delicious treat is like biting through the best crust of your favorite pie! I love making them around the holidays and it’s fun to bring them to a cookie exchange. If you’re looking for more cookie recipes to bring to a cookie exchange you should bring these Twix cookies, butter pecan cookies, or my popular Grinch cookies!

    Ingredients for the Best Jewish Treat

    Rugelach may seem fancy, but the ingredients to make them are very simple! Most of the ingredients you will have on hand. The combination of cream cheese and butter creates the perfect pastry dough for these cookies. The baked pastry shell melts in your mouth and you are going to LOVE them!

    Dough

    • Cream Cheese: Cream cheese surprisingly makes a perfect pastry dough.
    • Unsalted Butter: Unsalted butter is best.
    • All-Purpose Flour: All-purpose flour creates the best results.
    • Granulated Sugar: Just a little bit of sugar helps sweeten the dough.
    • Salt: A little salt helps balance flavors.

    Filling

    • Granulated Sugar: You will love the combination of granulated and brown sugar together.
    • Brown Sugar: Brown sugar caramelizes and creates the sweetest flavor.
    • Raisins: I love the sweetness and texture of the raisins.
    • Walnuts: The walnuts bake and soften so deliciously in this recipe. You can also use pecans if you prefer.
    • Ground Cinnamon: I love the addition of cinnamon!

    Making this rugelach recipe can seem intimidating with all the steps, but these come together very quickly. You can also freeze some of the dough for later if you would like. It makes a lot of them which is so fun to bring to parties and share with friends. Everyone will love how cute and little they are!

    Dough

    1. Combine Dry Ingredients: Combine the flour, sugar, and salt in a food processor. Pulse on low 3-4 times until combined.
    2. Add Cream Cheese and Butter: Add the chilled cream cheese and butter, both cut into cubes, and pulse until crumbly and pea-sized.
    3. Knead Dough: Turn the mixture out onto a clean work surface then knead the dough together just until a cohesive dough forms.
    4. Chill Dough: Split them into three flattened disks and wrap them with plastic wrap. Chill for 1-2 hours, or overnight.

    Filling

    1. Add Filling Ingredients to Food Processor: Clean the food processor then add the sugars, raisins, walnuts, and cinnamon.
    2. Mix Filling Ingredients and Chill: Mix until the walnuts and raisins have been chopped into tiny bits. Transfer to a bowl. Cover and set aside until the dough is done chilling.

    Assembly and Baking

    1. Preheat Oven and Line Baking Sheets: Preheat the oven to 350° Fahrenheit and line two baking sheets with parchment paper.
    2. Roll Out Dough: Start with just one disk of dough by removing it from the fridge and plastic wrap. Place on a floured surface and use a rolling pin to roll into a 10-12 inch circle, about ⅛ inch thick. You may need to lift and turn the dough several times in order to dust it with flour beneath it to keep it from sticking. I used a large mixing bowl to trace a perfect circle and trimmed it with a paring knife.
    3. Spread on Filling: Spread ⅓ of the rugelach filling evenly across the top of the circle, pressing it into the dough rather firmly to anchor it.
    4. Cut Into Wedges: Use a sharp knife or pizza cutter to cut the circle into 12 equal wedges. Then roll each wedge starting from the wide side and into the pointed end. Place on the baking sheet keeping about 1 inch between them.
    5. Bake: Bake rugelach for 25-30 minutes until the dough begins to turn a light golden brown on top and the bottoms are crisp.
    6. Allow to Cool: Let cool completely on a cooling rack before serving.
    First photo is the dough mixed in a food processor. Second photo of the dough rolled out. Third photo of the filling mixture in a glass bowl. Fourth photo of the filling spread out on the rolled out dough. Fifth photo of the cookies rolled into crescent shapes.

    Tips and Variations

    This traditional rugelach comes together fairly quickly. It makes a lot of delicious cookies for you to enjoy and share with friends and neighbors. I have some helpful tips below for making this recipe a success for you!

    • Chill the Dough: Kneading the dough together can take a bit of work since there isn’t water or liquid to help it come together. Once the rugelach dough comes together, it’s important to give it adequate chilling time so the fat can become solid again and the gluten in the dough can relax, resulting in a flakier cookie.
    • Press the Filling: The filling is coarse and dry, so use your fingers to press it into the dough as best you can.
    • Roll the Rugelach Tightly: When rolling the cookies, try to keep the dough rolled tightly to prevent it from unraveling while it bakes.
    • Other Nuts and Fruit Work Great: The filling in this recipe is easily adaptable! You can swap out the walnuts for other nuts, try adding different spices or even use alternative dried fruit in place of the raisins.

    Top view of many baked rugelach cooling on parchment paper.

    Storing Leftover Cookies

    You are going to love these cookies so much that you won’t be able to stop eating them! If you happen to have any rugelach left over, you can simply store them at room temperature. This helps them keep a delicious crunchy texture.

    • On the Counter: Store leftover rugelach in an airtight container for up to 5 days at room temperature.
    • In the Freezer: The dough can be frozen once it is ready for the chilling stage, just wrap the discs tightly in 2-3 layers of plastic wrap followed by a layer of foil, and then in a freezer ziplock bag. It can be kept frozen for up to 3 months. Let it thaw overnight in the fridge before continuing with the recipe.

    A closeup photo of a small plate of rugelach cookies stacked on top of each other. Raisins, walnuts, and a kitchen towel are scattered around the plate. One of the cookies has a bite taken out of it.

    More Delicious Walnut Desserts

    Walnuts are amazing in all kinds of desserts!  Sweet desserts highlight the delicious texture and flavor of walnuts. If you love the walnuts in rugelach, I have more amazing walnut desserts for you to try!

    Print

    Rugelach

    Rugelach is a delicious little Jewish cookie filled with sweet and buttery flavors! A cream cheese pastry dough is filled with walnuts, raisins, cinnamon, and sugar and rolled into miniature crescent shapes.
    Course Dessert
    Cuisine israeli, jewish
    Keyword rugelach, rugelach recipe
    Prep Time 30 minutes
    Chill Time 2 hours
    Total Time 2 hours 30 minutes
    Servings 36 Cookies
    Calories 142kcal
    Author Alyssa Rivers

    Ingredients

    Dough

    • 8 oz cream cheese chilled
    • 1 cup unsalted butter chilled
    • 2 ¼ cup all-purpose flour
    • 3 tablespoons granulated sugar
    • ¼ teaspoon salt

    Filling

    • ⅓ cup granulated sugar
    • ⅓ cup brown sugar
    • ½ cup raisins
    • 1 cup walnuts
    • 1 tablespoon ground cinnamon

    Instructions

    Dough

    • Combine the flour, sugar, and salt in a food processor. Pulse on low 3-4 times until combined.
    • Add the chilled cream cheese and butter, both cut into cubes, and pulse until crumbly and the fat is pea-sized.
    • Turn the mixture out onto a clean work surface and knead the dough together just until a cohesive dough forms.
    • Split into three flattened disks and wrap with plastic wrap. Chill for 1-2 hours, or overnight.

    Filling

    • Clean the food processor and add the sugars, raisins, walnuts, and cinnamon.
    • Mix until the walnuts and raisins have been chopped into tiny bits. Transfer to a bowl. Cover and set aside until the dough is done chilling.

    Assembly and baking

    • Preheat the oven to 350° Farhenheit and line two baking sheets with parchment paper.
    • Start with just one disk of dough and remove it from the fridge and plastic wrap. Place on a floured surface and use a rolling pin to roll into a 10-12 inch circle, about ⅛ inch thick. You may need to lift and turn the dough several times in order to dust it with flour beneath it to keep it from sticking. I used a large mixing bowl to trace a perfect circle and trimmed it with a paring knife.
    • Spread ⅓ of the filling evenly across the top of the circle, pressing it into the dough rather firmly to anchor it.
    • Use a sharp knife or pizza cutter to cut the circle into 12 equal wedges. Roll each wedge starting from the wide side and into the pointed end. Place on the baking sheet keeping about 1 inch between them.
    • Bake for 25-30 minutes, until the dough, begins to turn a light golden brown on top and the bottoms are crisp.
    • Let cool completely on a cooling rack before serving.

    Nutrition

    Serving: 1cookie | Calories: 142kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 38mg | Potassium: 53mg | Fiber: 1g | Sugar: 5g | Vitamin A: 243IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1mg
  • Sprouted Wheat Bread

    Sprouted Wheat Bread

    This Sprouted Wheat Bread is fluffy, moist, and full of rich flavor! If you are a skeptic of whole wheat bread because you’ve tried store-bought in the past, get ready to change your mind! I promise even picky eaters love the nutty flavor and soft texture of this homemade bread.

    Is there anything better than the smell of bread baking in your kitchen? I really can’t think of anything that makes my mouth water more quickly. I’ve made many loaves and can tell you it is so satisfying to make and tastes much better than store-bought. You’ve got to try it! Start with this traditional and easy Grandma’s Perfect Homemade Bread, then you’ll just have to try Amish Friendship Bread and this delicious and easy Cinnamon Bread next!

    Sliced Sprouted Whole Wheat bread on a cooling rack with a blue tea towel underneath.

    Sprouted Whole Wheat Bread

    So what makes sprouted whole wheat bread different than regular whole wheat? The whole grain has sprouted which means that it was soaked in water until a little sprout came out! I think we sometimes forget that flour starts as wheat that has to be ground and bleached to be the fine white powder we buy in the stores. Before the wheat gets ground, it is sprouted which softens the hull (outside shell) and makes it easier to digest. It is also easier to absorb the nutrients! You can make sprouted bread from a lot of different kinds of grains, like oats, barley, and rye.

    Wheat bread from the store is not the same as homemade sprouted whole wheat bread. First of all, homemade bread always tastes better! But sprouting the wheat also makes the flour absorb water better which is always the problem when making whole wheat bread. This makes the bread more moist, soft, and fluffy! You’ll be so in love with the flavor of this bread, you’ll forget it’s better for you! You’re welcome. And if you’ve only ever made banana bread up until now, don’t worry. You’ve got this! This recipe is a quick and easy dough that will turn out great!

    Ingredients in Sprouted Wheat Bread

    Bread has been made out of the same simple ingredients for centuries! By changing out just one ingredient you can make a whole different bread. You can also make different kinds of bread with the same ingredients by changing how you knead it, shape it, and proof it. Have I mentioned I love making bread?

    • Warm Water: Warm water is between 105 degrees and 115. It’s really just a little warm to the touch, you don’t have to get a thermometer out if you don’t want to. Warm water helps the yeast get active faster.
    • Instant Dry Yeast: You can buy packets of this in the baking aisle at the grocery store.
    • Honey: The sweetener in this bread. Sugar will work too, but whenever you take a liquid out and add a dry ingredient, it will change the dough a little. It will still taste great!
    • Salt: Helps the flavors come out.
    • Sprouted Whole Wheat Flour: You can buy sprouted whole wheat flour on the baking aisle. There is usually a section of alternative flours, you should be able to find it there.
    Process photos showing dough rising in a bowl, dough folded in half, dough being kneaded by hands, and dough risen and scored in a bread pan.

    Sprouted Whole Wheat Bread Recipe

    I think it’s amazing how baking really is a science. You don’t need to feel intimidated, baking bread doesn’t have to be hard! I’ve got plenty of tips to help you make this recipe to perfection. You will love the feeling of making your own loaf. The smell alone will give you so much to look forward to.

    Make Dough

    1. Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, mix your water, honey, and yeast. Let this mixture set until the yeast becomes bubbly and frothy, about 5 minutes.
    2. Add Dry Ingredients: Add salt and 1 ½ cups of flour to the mixer and mix on low until the dough comes together.
    3. Finish Dough: At this point you may want to add more of your flour, add ¼ cup at a time until your dough comes together well. It should be a fairly wet dough but be workable.
    4. Develop Gluten: Once you’ve reached your desired consistency increase the speed to a medium high speed to work the dough further, an additional 4-5 minutes. This will help develop the gluten.

    Proof

    1. Oil Bowl: Prepare a bowl for the dough by oiling it with some olive oil. I suggest oiling your hands as well to handle this dough.
    2. Form Ball: Remove the dough from mixer and shape into a loose ball, place dough into your oiled bowl and cover with saran wrap or a warm damp towel.
    3. Rest: Allow dough to rest until it’s double in size, about an hour depending on the temperature of the room you’re keeping it in.
    4. Beat Dough: Once the dough has doubled in size, beat the gas from it and give it a fold. To fold your dough, remove it from the bowl and place it on a lightly floured surface. Pound it flat with your hands and fold in half, patting flat, then in half again the other way. Bring the dough together into another loose ball and place back into oiled bowl.
    5. Rest: Let the dough rest an additional 30 minutes. Prepare your bread 9-inch bread pan by greasing it with baking spray.

    Shape

    1. Remove From Bowl: Once the dough has rested and risen again remove it from oiled bowl and place it again on a floured surface.
    2. Form Loaf: For this loaf we will be forming what is called a batard to fit into the bread pan. Beat the dough into a flat square shape on your floured surface.
    3. Shape Dough: Take the two corners furthest from you and fold together into the center of the square to form a triangular top. From here you will roll that point inward towards yourself, keeping the dough taught and rolling until you come to the end of the dough closest to you.
    4. Place in Pan: Seal the underside of the loaf by pinching it together and place the loaf seam side down in your pan.
    5. Cover and Rest: Cover again and let rest until it has just about doubled in size, 45-70 minutes. Preheat oven to 350℉

    Bake

    1. Poke Test: You will know your sprouted wheat loaf is ready when you can lightly poke the surface and see an indent has been left. If the dough bounces right back and feels tight it still needs more time. If it deflates and indents too much it could be over-proofed. You want it to feel slightly firm but still leave a small indent where you poke it.
    2. Score: (optional) score your loaf with 3 diagonal lines using a lame blade or knife.
    3. Bake: Bake for 30-40 minutes, your loaf should be a deep golden color, if you are using a thermometer it should temp out to 190℉.
    4. Cool: Once the loaf is taken out of the oven, allow it to cool in the pan for a few minutes before removing. Don’t let it cool completely in the pan or it will become soggy.

    Making this Recipe by Hand

    If you don’t have a dough hook and stand mixer, you can still make this sprouted wheat bread. Follow these tips to make a delicious whole wheat loaf by hand.

    • Making the Dough: Instead of mixing dough in a mixer, do steps 1-3 in a large bowl. Then for step 4, take the dough out of the bowl and knead it on a clean countertop. You may need to knead for longer than 4-5 minutes to reach desired texture.

    Sprouted Whole Wheat bread loaf sitting on a wire rack with a blue tea towel underneath

    Tips for Making the Best Bread

    If this is your first time making bread, you’ll find these tips really helpful! We all have to learn by experience because every dough is different, and every oven will bake in a different way.

    • How to Know How Much Flour to Add: You will need 2-3 C of sprouted flour. I can’t give you an exact amount because your humidity, ingredients, and elevation are different than mine. So what I can do is help you know what to look for. Start by adding just two cups. Your dough should pull away from the sides of the mixing bowl. It should be wet and kind of sticky, but not unmanageable. You want your dough on the wet side when making wheat bread!
    • Poke Test: When you are performing the poke test on your loaf note that it should be a very light poke, almost a tap.
    • Sticky Dough: This dough will be fairly sticky, more moisture is better for the wheat flour, use a dough scraper to keep your area clean and keep your hands oiled. Avoid using a lot of flour while working with the dough, you don’t want to dry the dough out.
    • Scoring the Loaf: I suggest you score the loaf with 3 diagonal lines, but you can score it any way you’d like. Scoring helps in the expansion process of the bread. This controls how your loaf expands, if you don’t score it, your loaf will likely split elsewhere.
    • Cooling: Allow your sprouted wheat loaf to cool for at least 30 minutes before cutting into it, if it’s too hot when you cut it the loaf will be too soft and weak.

    Whole wheat bread loaf sliced open facing the viewer sitting on a wire rack with stacked bread in the background.

    Storing Whole Wheat Bread

    This sprouted whole wheat bread is so great for sandwiches, french toast, and PB&J’s! You’ll love having this bread on hand, and here are a few tips to keep it fresh for as long as possible.

    • On the Counter: You can store your sprouted wheat bread on the counter covered by a tea towel, bread bag, or in an airtight bag. If you are going to keep it in a Ziploc bag you will want to make sure it dries out for at least 6 hours so that it doesn’t get soggy. It will keep for 5 days.
    • In the Fridge: You can store your bread in a plastic bag in the fridge for 1-2 weeks.
    • In the Freezer: You can freeze this sprouted whole wheat bread! Put it in an airtight container and freeze for up to 4 months.

    Easy Bread Recipes to Try

    I absolutely love sharing my bread recipes! If you have read through this entire post and decided making bread isn’t for you, this Easy Cheesy Garlic bread recipe is calling your name! If you read through the post and feel confident in your abilities, than give these other three recipes a try! Happy baking!

    Print

    Sprouted Whole Wheat Bread

    This Sprouted Wheat Bread is fluffy, moist, and full of rich flavor! If you are a skeptic of whole wheat bread because you've tried store-bought in the past, get ready to change your mind! I promise even picky eaters love the nutty flavor and soft texture of this homemade bread.
    Course Bread
    Cuisine American
    Keyword Sprouted Wheat Bread, Sprouted Whole Wheat Bread, whole wheat bread
    Prep Time 45 minutes
    Cook Time 40 minutes
    proofing time 2 hours 30 minutes
    Total Time 3 hours 55 minutes
    Servings 10
    Calories 344kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cups warm water
    • 1 packet instant dry yeast
    • ⅓ cup honey
    • 2 teaspoons salt
    • 2-3 cups sprouted whole wheat flour

    Instructions

    • In the bowl of a stand mixer fitted with the dough hook, mix your water, honey, and yeast. Let this mixture set until the yeast becomes bubbly and frothy, about 5 minutes.
    • Add salt and 1 ½ cups of flour to the mixer and mix on low until dough comes together.
    • At this point you may want to add more of your flour, add ¼ cup at a time until your dough comes together well. It should be a fairly wet dough but be workable.
    • Once you’ve reached your desired consistency increase the speed to a medium high speed to work the dough further, an additional 4-5 minutes. This will help develop the gluten.
    • Prepare a bowl for the dough by oiling it with some olive oil. I suggest oiling your hands as well to handle this dough.
    • Remove the dough from mixer and shape into a loose ball, place dough into your oiled bowl and cover with saran wrap or a warm damp towel.
    • Allow dough to rest until it’s double in size, about an hour depending on the temperature of the room you’re keeping it in.
    • Once the dough has doubled in size, beat the gas from it and give it a fold. To fold your dough, remove it from the bowl and place it on a lightly floured surface. Pound it flat with your hands and fold in half, patting flat, then in half again the other way. Bring the dough together into another loose ball and place back into oiled bowl.
    • Let the dough rest an additional 30 minutes. Prepare your bread pan by greasing it with baking spray.
    • Once the dough has rested and risen again remove it from oiled bowl and place it again on a floured surface.
    • For this loaf we will be forming what is called a batard to fit into the bread pan. Beat the dough into a flat square shape on your floured surface.
    • Take the two corners furthest from you and fold together into the center of the square to form a triangular top. From here you will roll that point inward towards yourself, keeping the dough taught and rolling until you come to the end of the dough closest to you.
    • Seal the underside of the loaf by pinching it together and place the loaf seam side down in your pan.
    • Cover again and let rest until it has just about doubled in size, 45-70 minutes. Preheat oven to 350℉
    • You will know your loaf is ready when you can lightly poke the surface and see an indent has been left. If the dough bounces right back and feels tight it still needs more time. If it deflates and indents too much it could be over-proofed. You want it to feel slightly firm but still leave a small indent where you poke it.
    • (optional) score your loaf with 3 diagonal lines using a lame blade or knife.
    • Bake for 30-40 minutes, your loaf should be a deep golden color, if you are using a thermometer it should temp out to 190℉.
    • Once the loaf is taken out of the oven, allow it to cool in the pan for a few minutes before removing. Don’t let it cool completely in the pan or it will become soggy.

    Nutrition

    Calories: 344kcal | Carbohydrates: 93g | Protein: 0.3g | Sodium: 4667mg | Potassium: 60mg | Fiber: 0.2g | Sugar: 93g | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
  • Garlic Parmesan Pull-Apart Bread

    Garlic Parmesan Pull-Apart Bread

    This garlic parmesan pull-apart bread is soft, flavorful, and beyond easy to make! It’s filled with cheesy garlic flavor and is just the perfect size for dipping in all of your favorite sauces!

    Name a better duo than garlic and parmesan. I’ll wait. It just goes so well with so many different types of dishes! If you love this flavor combo as much as I do, you’ll have to try out these garlic parmesan chicken wings, zucchini spears, or roasted potatoes next. They’re all so irresistible!

    A piece of garlic pull-apart bread being picked up.

    Garlic Parmesan Pull-Apart Rolls

    This garlic parmesan pull-apart bread is one of my family’s all-time favorite sides. My kids are always requesting it! It’s soft, warm, cheesy, and has the best savory flavor. It tastes heavenly served up with some homemade marinara or alfredo sauce for dipping! However, the best part about this recipe is the fact that you only need a can of Grands biscuits and a couple other simple ingredients to whip it up. It really doesn’t get any easier than this!

    Garlic parmesan pull-apart bread makes dinner a breeze. I love that all I have to do is mix all of the ingredients together and then throw them in the oven! These rolls are the perfect side. They’re great paired with anything from pizza to pasta or just served as an appetizer! My family loves having them around to munch on for game days. I know they’ll be just as much of a hit at your house! You just really can’t go wrong with warm bread smothered in butter, cheese, and garlic.

    Ingredients You’ll Need

    Even though this garlic parmesan pull-apart bread uses Grands biscuits, it tastes homemade! I love that you only need a few simple ingredients to throw it together. It’s an inexpensive side that the whole family will go crazy over! Check out the recipe card below for exact measurements.

    • Grands Biscuits: I love working with Grands biscuits! They’re so versatile! I just used the regular kind here, not the flaky layers.
    • Butter: Adds flavor and helps your pull-apart bread turn out perfectly golden brown!
    • Garlic: I always like to go for fresh minced garlic with these rolls, but garlic powder will work too if you don’t have any on hand.
    • Parmesan Cheese: I love adding grated parmesan because it gives the tops of the rolls that delicious baked cheese effect. The flavor pairs perfectly with garlic, too!
    • Italian Seasoning: You can’t go wrong by adding some savory herbs! Use prepackaged Italian seasoning or make your own blend. You can find my full recipe here!

    How to Make Garlic Parmesan Pull-Apart Bread

    It’s so easy, anyone can do it! All you have to do is combine all of the ingredients and then bake! You’re going to be so amazed when you pull golden brown, cheesy goodness out of the oven.

    1. Preheat Oven, Melt Butter: Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.
    2. Add Seasonings: While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
    3. Combine: Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.
    4. Bake and Enjoy: Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!
    4-photo collage of Grands biscuits being seasoned with parmesan cheese and herbs.

    Tasty Dipping Sauces

    This garlic parmesan pull-apart bread is absolutely delicious on its own, but even better served with tasty dips! These are a few of my family’s favorite dips. We can’t have breadsticks in my house without them! Whether you want some classic marinara, something garlicky, or packed with cheesy flavor, there’s a dip for every craving! Make some of these homemade sauces for your next pizza or pasta night! Your family is going to love them.

    What to Serve Garlic Parmesan Pull-Apart Bread With

    I always like to have these rolls with Italian-inspired dishes. They’re great for serving alongside pizza, pasta, or soup! Need dinner inspo? Try serving this pull-apart bread with this slow cooker Pasta e Fagioli, creamy bacon carbonara, or just some classic spaghetti! Any saucy pasta is great for dipping them in! Find more yummy Italian dishes here.

    Top-down view of baked rolls in a bundt pan.

    Storing Leftovers

    This delicious cheesy bread never lasts long at my house. In fact, I don’t think we’ve ever had leftovers! They’re always gone in a snap. If you’re lucky enough to have some left over, here’s how to keep them tasting fresh and delicious for a few days!

    • At Room Temperature: You’ll want to keep this garlic parmesan pull-apart bread covered so it doesn’t dry out as quickly. Wrap in plastic wrap or store in an airtight container. It will stay good for 2 days.

    Closeup of garlic parmesan pull-apart bread.

    More Tasty Sides

    Serving bread or breadsticks with dinner is always a good idea. Here are a few of my favorite recipes to up-level the usual dinner roll. Your guests are going to love them! They’re the perfect addition to any hearty meal. Find more homemade roll recipes here.

    Print

    Garlic Parmesan Pull-Apart Bread

    This garlic parmesan pull-apart bread is soft, flavorful, and beyond easy to make! It's filled with cheesy garlic flavor and is just the perfect size for dipping in all of your favorite sauces!
    Course Appetizer, Side Dish
    Cuisine American, Italian American
    Keyword garlic parmesan pull apart bread recipe, garlic parmesan rolls
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 8 Servings
    Calories 291kcal
    Author Alyssa Rivers

    Ingredients

    Ingredients:

    • 1 can refrigerated Grands biscuits not the flaky layers
    • 1/2 stick butter
    • 3 cloves of garlic minced
    • 1/2 cup grated Parmesan cheese
    • 1 tsp Italian Seasoning

    Instructions

    • Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.
    • While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
    • Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.
    • Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

    Nutrition

    Calories: 291kcal | Carbohydrates: 29g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 690mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg
  • Pumpkin Spice Buddies

    Pumpkin Spice Buddies

    Prepare yourself for the best fall treat around- delicious pumpkin spice combined with one of the easiest treats on the planet – muddy buddies! The crunchy Chex Mix, chocolate, powdered sugar, and added cranberry and fall spices will make you want to finish the whole bowl.

    Muddy buddies are one of my all-time favorite party snacks. They’re just SO GOOD and beyond easy to make! Everybody loves them, and there are so many different variations! Try these cookies and cream muddy buddies, Twix muddy buddies, or peppermint buddies next!

    Pumpkin spice muddy buddies inside of a pumpkin-shaped jar.

    Pumpkin Spice Muddy Buddies

    I seriously think I just found the BEST fall snack ever invented. I’m obsessed with classic muddy buddies (puppy chow), but adding pumpkin spice takes these treats to a whole other level. I mean, pumpkin spice is the best part of fall, so why not add it to all of your favorite treats and desserts? You’ve got to make these pumpkin spice muddy buddies and join me in my new addiction. You won’t regret it!

    They are SO easy to make but so yummy! It’s the perfect last-minute addition to any fall party. The flavors of Cinnamon Chex Mix, white chocolate, powdered sugar, and pumpkin pie spice are going to have everyone coming back for more. A bowl of pumpkin spice buddies never lasts long. Once you try it for yourself, you’ll see why!

    Ingredients You’ll Need

    Easily the best part of pumpkin spice buddies is the fact that it only needs a handful of ingredients to whip up. Muddy buddies are also great for mixing other candies and treats into. I’ve listed some ideas below to get you started!

    • Chex® Cereal: I used cinnamon Chex cereal for a little extra warm spice.
    • White Chocolate Chips: I LOVE the pairing of white chocolate and pumpkin pie spice, but feel free to switch these out for milk or dark chocolate chips!
    • Dried Cranberries: I love the texture that dried cranberries add to this treat. They’re also a great addition because they have a tasty, tart flavor!
    • Pumpkin Seeds: I used roasted and salted! I love the extra crunch they add.
    • Pumpkin Pie Spice: You can use premade pumpkin pie spice or make your own blend using a few pantry staples! You can find my full recipe here.
    • Powdered Sugar: Dusted on top for a little extra sweetness!

    How to Make Pumpkin Spice Buddies

    You can make a batch of these in 15 minutes from start to finish! A delicious, chocolatey fall treat in a pinch? Yes, please! These are great for a quick treat for the kids or a flavorful addition to Halloween parties!

    1. Add Ingredients to Bowl: In a large bowl combine Cinnamon Chex Cereal, cranberries, and pumpkin seeds. Set aside.
    2. Melt Chocolate: In a double broiler or microwave carefully melt the white chocolate. Add the pumpkin pie spice until fully incorporated.
    3. Pour Over Cereal: Pour the white chocolate mix over the Chex cereal and fold it into the cereal, fruit, and seeds mixture until covered evenly.
    4. Top With Powdered Sugar: Divide the powdered sugar between 2 large bags. Add half of the cereal to each bag. Shake until the powdered sugar fully coats the cereal.
    5. Dry and Store: Lay on a baking sheet to dry. Store in an airtight container until ready to serve.
    4-photo collage of Chex Mix, chocolate, pumpkin spice, nuts, cranberries, and powdered sugar being tossed together in a Ziploc bag.

    Tasty Additions

    Muddy buddies are great because you can add in so many different mix-ins! Here are a few of my favorites.

    • More Mix-Ins: A few more delicious additions to these pumpkin spice buddies are chopped pecans, walnuts, shredded coconut, pumpkin puree, M&Ms, and caramel sauce. Feel free to mix and match!

    How Long Do Pumpkin Spice Muddy Buddies Last?

    The great thing about pumpkin spice buddies is you can keep them at room temperatures and snack on them throughout the week!

    Closeup of pumpkin spice buddies in a pumpkin-shaped jar.

    More Pumpkin Spice Treats

    If you love everything pumpkin spice just like I do, these recipes are for you! They’re full of rich pumpkin flavor and fall spices! With how delicious they are, you might just want to make them year-round.

    Print

    Pumpkin Spice Buddies

    Prepare yourself for the best fall treat around- delicious pumpkin spice combined with one of the easiest treats on the planet – muddy buddies! The crunchy Chex Mix, chocolate, powdered sugar, and added cranberry and fall spices will make you want to finish the whole bowl.
    Course Appetizer, Dessert, Snack
    Cuisine American
    Keyword pumpkin spice buddies, pumpkin spice muddy buddies, pumpkin spice muddy buddies recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 8 people
    Calories 305kcal
    Author Alyssa Rivers

    Ingredients

    • 1 box 13.5 oz Cinnamon Chex® Cereal
    • 1 1/2 cups white chocolate chips
    • 1 cup dried unsweetened cranberries
    • 1 cup roasted and salted pumpkin seeds
    • 2 teaspoon pumpkin pie spice
    • 1/2 cup powdered sugar divided

    Instructions

    • In a large bowl combine Cinnamon Chex Cereal, cranberries and pumpkin seeds. Set aside.
    • In a double broiler or microvave carefully melt the white choocolate. Add the pumpkin pie spice until fully incorporated.
    • Pour the white chocolate mix over the chex cereal and fold it into the cereal, fruit, and seeds until all are covered evenly.
    • Divide the powdered sugar between 2 large bags. Add half of the cereal to each bag. Shake until the powdered sugar fully coats the cereal.
    • Lay on a baking sheet to dry. Store in an airtight container.

    Nutrition

    Calories: 305kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 7mg | Sodium: 33mg | Potassium: 167mg | Fiber: 1g | Sugar: 37g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg