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  • Instant Pot Mashed Potatoes

    Instant Pot Mashed Potatoes

    These Instant Pot mashed potatoes are an easy side dish for any holiday or weeknight dinner! They are creamy and flavorful and come together in just 15 minutes.

    Potatoes are the bread and butter of any hearty meal. I love them in every form! A few more quick and recipes you need to add to the dinner lineup are these garlic butter hasselback potatoes, duchess potatoes, and classic scalloped potatoes!

    Mashed potatoes in an Instant Pot, seasoned with herbs.

    Mashed Potatoes in the Instant Pot

    Making mashed potatoes can sometimes be a bit of a hassle. First peeling potatoes, then chopping, boiling, draining, mashing and seasoning. (You’ll have to try my dad’s famous mashed potatoes if you have the extra time.) If you want to cut down on prep time but don’t want to compromise on flavor, these Instant Pot mashed potatoes are the answer. You’re going to love them because they’re so easy and delicious!

    Being a busy mom, I’ll admit I sometimes have a problem remembering that I have to make dinner some nights. Both my Instant Pot and air fryer are a life-saver! I love that I can make hearty, delicious meals for my family in a pinch. I think that’s why I love this recipe so much. Now mashed potatoes don’t have to be reserved for the holidays! You can easily make them for weeknight dinners because all it takes are a few simple ingredients and 15 minutes!

    Ingredients You’ll Need

    These Instant Pot mashed potatoes are perfect for Thanksgiving coming up because they’ll free up space on the stove and are totally hands-off. This way, you can actually enjoy your holiday dinner with your guests! Also, you only need a few simple things to make them. That’s what makes this recipe the best! Note: exact measurements can all be found in the recipe card below.

    • Potatoes: I used red potatoes, but you can definitely try out other types here! Yukon or Russet potatoes are both great options because they’re so nice and buttery!
    • Chicken Broth: I used low-sodium chicken broth because it adds extra flavor to these mashed potatoes and makes them nice and smooth.
    • Butter: Butter is a must for rich, creamy potatoes!
    • Kosher Salt: I always go for kosher salt over table salt because it’s not as bitter.
    • Italian Seasoning: If you’ve never tried adding herbs to your mashed potatoes, here’s your sign to! I love it because it adds extra flavor!
    • Garlic Powder: You can’t go wrong with garlic. Add some in for the best savory flavor!
    • Salt and Pepper: Add to taste!

    How to Make Mashed Potatoes in an Instant Pot

    Give your potatoes a quick chop, throw them into the pot with some chicken broth, pressure cook for 10 minutes, and mash. No draining necessary! This recipe will quickly become one of your favorites.

    1. Add Potatoes to Instant Pot: Add the potatoes to the Instant Pot. (No need for a trivet!) Pour the chicken broth on top.
    2. Cook: Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure and start counting down.
    3. Release Pressure: When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes and then open the valve to release remaining pressure.
    4. Mix In Remaining Ingredients: Next, add butter, salt, Italian seasoning, garlic powder, and pepper. Mash everything together until smooth. Season to taste!
    4-photo collage of chopped potatoes being added to an Instant Pot with chicken broth and various seasonings. They are then mashed until smooth.

    Tips and Variations

    Here are a couple ways you can customize and perfect these Instant Pot mashed potatoes! I know you’re going to love them as much as I do.

    • Skip Peeling Your Potatoes: I don’t ever peel my potatoes because the skin packs in so many nutrients! The potatoes are so tender once the cook time is up. The skin easily mashes in and you hardly even notice it. It’s great because it cuts down on prep time even more!
    • Extra Mix-Ins: The chicken broth adds incredible flavor, but you can add whatever you like to season them after cooking! A little salt and pepper and butter is delicious and great for keeping things simple. Want to jazz things up a bit? Add in some browned butter or flavored cream cheese. Anything goes! Some of my go-tos are seasoning salt or Cajun seasoning for an extra boost of flavor.

    Closeup of Instant Pot mashed potatoes.

    Storing Leftovers

    Leftover mashed potatoes are the best! They’re great with leftover gravy or honestly just heated up on their own. I’m such a potato-lover, finding leftover mashed potatoes in the fridge is one of my favorite things!

    Mashed potatoes served in a brown bowl. There is a silver spoon in the bowl of potatoes.

    More Delicious Potato Sides

    Here are a few more potato side dishes that will complete any meal! They’re buttery, hearty, and filled with so much mouthwatering flavor! They’re perfect for the holidays and weeknight dinners as well. Find more tasty potato side dishes here!

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    Instant Pot Mashed Potatoes

    These Instant Pot mashed potatoes are an easy side dish for any holiday or weeknight dinner! They are creamy and flavorful and come together in just 15 minutes.
    Course Side Dish
    Cuisine American
    Keyword instant pot, Instant Pot Mashed Potatoes, instant pot mashed potatoes recipe, Mashed Potatoes
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 6 Servings
    Calories 142kcal
    Author Alyssa Rivers

    Ingredients

    • 5 pounds red potatoes, cut into 1.5" pieces
    • 1 cup chicken broth, low sodium
    • 1/3 cup butter
    • 1 teaspoon kosher salt
    • 1/2 teaspoon Italian seasoning
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon cracked black pepper
    • additional salt and pepper to taste

    Instructions

    • Add the potatoes to the Instant Pot or electric pressure cooker (no need for a trivet!) Pour the chicken broth on top of the potatoes.
    • Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure and start counting down.
    • When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes and then open the valve to release remaining pressure.
    • Add butter, salt, Italian seasoning, garlic powder, and pepper. Mash all of the ingredients together until smooth. Season to taste!

    Nutrition

    Calories: 142kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 398mg | Potassium: 719mg | Fiber: 3g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 1mg
  • Apple Pecan Crisp

    Apple Pecan Crisp

    Apple pecan crisp is so easy to make and is the perfect fall dessert. The crisp apples, crunchy pecans hidden throughout, and a buttery cinnamon sugar crumb topping are the perfect combo!

    Fall desserts are the best desserts out there. The combination of seasonings with crisp apples can’t be beat! Try out this Slow Cooker Cinnamon Apple Oatmeal, these delicious Sautéed Apples, or these delightful Dutch Caramel Apple Pie Bars!

    A bowl of apple pecan crisp with 2 scoops of vanilla ice cream on top,.

    Apple Pecan Crisp Recipe

    It’s fall, and you know what that means! ALL of the apple recipes! Is there anything better than biting into a crisp and tender apple? The only thing better is when you can make a delicious dessert out of it, just like this apple pecan crisp! The addition of pecans to a classic apple crisp recipe took it to a whole different and delicious level.

    This recipe is delicious and simple to make and will be the perfect fit after any fall meal. The cinnamon sugar mixture works its magic in the oven as it bakes and creates an amazing cinnamon sugar glaze over the apples as it bakes. Top this dessert with some vanilla ice cream. It will melt onto the warm apple crisp and adds a creamy texture to each and every bite.

    Ingredients in Apple Pecan Crisp

    Once you have some Granny Smith apples in hand, you won’t be able to resist making this delicious dessert! It’s perfect for fall and I love bringing in the classic autumn spices like cinnamon and cardamom to really level up this dessert. Check out the recipe card at the bottom of the post for exact measurements.

    • Granny Smith Apples: I like using green apples because their tart flavor complements the sweet ingredients perfectly. I also peel my apples before adding them to my cooking dish.
    • Lemon Juice: The lemon juice keeps the apples fresh and helps prevent browning.
    • Brown Sugar: This adds in a deep flavor and helps creamy a caramelized texture.
    • Flour: I used all-purpose flour for this recipe.
    • Cinnamon: This classic flavor is a must for any fall apple recipes!
    • Cardamom: This adds a bit of a spicy, mint flavor that goes so well with cinnamon.
    • Ginger: The ginger provides a very mildly spicy and sweet combination of flavors to the dessert.
    • Pecans: You will use some of the pecans with the apples, and the other half will go in the topping.

    Crumb Topping

    • Flour: I used all-purpose flour in the topping.
    • Old Fashioned Oats: The oats bring in a fantastic texture that makes the top crumble.
    • Brown Sugar: This is a MUST if you want the sauce to caramelize and add some additional sweet flavors.
    • Cinnamon and Nutmeg: These fall flavors complement the apple mixture.
    • Salt: The salt enhances all the flavors in the apple pecan crisp.
    • Butter: I used cold unsalted butter so I could easily cut it up into cubes.

    Let’s Make Apple Pecan Crisp!

    This delicious dessert will be a go-to for your family during the fall… Actually, let’s be honest, it’s so good that you will bake it all year long! It only takes a few minutes to put it all together. Top it with some vanilla ice cream, and you will love every bite!

    1. Prep: Preheat oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch casserole dish with softened butter or cooking spray.
    2. Whisk: Whisk together sugar, flour, cinnamon, ginger, cardamom, and ½ cup of pecans in a large bowl. 
    3. Coat Apples: Add the apples and lemon juice in a separate bowl. Mix to coat evenly. 
    4. Mix Together: Dump the dry mix onto the apples and toss until completely coated. 
    5. Add to Baking Dish: Spread the apples evenly into your baking dish

    Crumb Topping

    1. Combine: In a bowl, add the flour, oats, brown sugar, cinnamon, nutmeg, and cubed butter. 
    2. Cut Butter: Mix with a pastry cutter or fork until you have a coarse crumb texture. 
    3. Sprinkle: Add the remaining chopped pecans and mix. Sprinkle crumb topping onto the apples, covering them completely. 
    4. Bake: Bake for 35-45 minutes, or until the apples are tender and the topping is a light, golden brown.
    4 pictures showing the steps on how to make apple pecan crisp.

    Baking Tips and Variations

    Apple pecan crisp is just as delicious as it sounds! Here are a few tips and variations that you can use to change things up and make your dessert perfect for your family.

    • Crumb Topping: When you mix your crumb topping, you shouldn’t see any cubes of butter left behind. When you pinch your fingers, the topping should stick together.
    • Nuts: If you aren’t a fan of pecans, then you can switch up the type of nuts! Try using some walnuts or slivered almonds instead!
    • Glaze: I love adding some vanilla ice cream to this apple pecan crisp when it’s warm, but you can also try drizzling on some warmed cream cheese frosting as a glaze!

    A top view of apple pecan crisp in a 9 x 13 pan with 2 scoops of vanilla ice cream on top.

    How to Store Leftovers

    Lucky for you, this apple pecan crisp stores well, and you can enjoy it for a few days after you make it! It’s so good that you may want to double the recipe so that you definitely have some leftovers!

    • At Room Temperature: Once your apple pecan crisp has cooled, then you can store it in an airtight container at room temperature. It will last about 2-4 days!
    • To Reheat: You can warm this up in the microwave and top it with some fresh vanilla ice cream; it will taste as good as the day you baked it!

    A bowl of apple pecan crisp with ice cream in a bowl with a silver spoon scooping some out.

    More Delicious Fall Desserts

    Once you try this pecan apple crisp, you will be on the lookout for more delicious fall desserts! Is there anything better than sweet desserts that have apple or pumpkin in them? I don’t think so! Try a few more of these and you will be set for the whole season.

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    Apple Pecan Crisp

    Apple pecan crisp is so easy to make and is the perfect fall dessert. The crisp apples, crunchy pecans hidden throughout, and a buttery cinnamon sugar crumb topping are the perfect combo!
    Course Dessert
    Cuisine American
    Keyword apple crisp, apple pecan crisp
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings 12
    Calories 397kcal
    Author Alyssa Rivers

    Ingredients

    • 6 cups Granny Smith Apples (peeled and sliced)
    • 2 Tablespoons Lemon Juice
    • 2/3 cup brown sugar
    • 2 Tablespoons flour
    • 1 teaspoon cinnamon
    • 1 teaspoon cardamom
    • 1/4 teaspoon ginger
    • 1 cup pecans (salted and chopped)

    Crumb Topping

    • 3/4 cup all-purpose flour
    • 3/4 cup old fashioned oats
    • 1 1/2 cups brown sugar
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • ¼ teaspoon salt
    • 3/4 cup butter (cold and cubed)

    Instructions

    • Preheat oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch casserole dish with softened butter or cooking spray.
    • Whisk together sugar, flour, cinnamon, ginger, cardamom, and ½ cup of pecans in a large bowl.
    • In a separate bowl, add the apples and lemon juice. Mix to coat evenly.
    • Dump the dry mix onto the apples and toss until completely coated.
    • Spread the apples evenly into your baking dish

    Crumb Topping

    • In a bowl, add the flour, oats, brown sugar, cinnamon, nutmeg, and cubed butter.
    • Mix with a pastry cutter or fork until you have a coarse crumb texture.
    • Add the remaining chopped pecans and mix. Sprinkle crumb topping onto the apples, covering them completely.
    • Bake for 35-45 minutes, or until the apples are tender and the topping is a light, golden brown.

    Notes

    Originally Posted on August 22, 2016

    Updated on October 20, 2022

    Nutrition

    Calories: 397kcal | Carbohydrates: 60g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 152mg | Potassium: 191mg | Fiber: 3g | Sugar: 46g | Vitamin A: 394IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg
  • Taylor Swift Chai Cookies

    Taylor Swift Chai Cookies

    If you love warm Chai spices and soft chewy sugar cookies, this Taylor Swift Chai Cookie recipe is for you! Made popular by T Swift herself, these cookies are everything you’re looking for in a fall treat. Get your sweaters on and turn up that Taylor Swift music, you’re about to make your new favorite cookie!

    It’s no secret I love fall flavors. I just love warm spices that tingle on your tongue and remind you of your favorite cozy memories. We all think of pumpkin desserts when we think of fall, but apple desserts are another classic! If you love apples or have a few sitting on the counter that need some love, you’ve got to try this Caramel Apple Upside Down Cake, this warm and mouthwatering Old Fashioned Apple Cobbler, or these super yummy Dutch Caramel Apple Pie Bars!

    Taylor Swift Chai Sugar cookies with nutmeg frosting sitting on a wire rack with a grey background

    What are Taylor Swift Chai Cookies?

    We have to go back to 2009 when Taylor Swift took over the internet with her Chai sugar cookie recipe. Everyone just HAD to try it, and they really lived up to all the excitement. They are more than just a sugar cookie. Taylor Swift’s Chai cookies are full of fall flavors and actually have Chai tea in them, which is where they get their name. We used Chai concentrate and leaves to really get the flavor to pop. I have to give it to Tay Tay, she makes a great cookie!

    The original cookie has eggnog frosting, and in this recipe I decided to give you the option to make it without. I have a tip box you can see below that shows you how to include the eggnog if you want it! It really does take the fall flavors to the next level. I have always loved the Swig sugar cookie with all my heart, but I think this recipe just might turn me into a Swiftie cookie fan too! I already love her music of course.

    Ingredients in Taylor Swift Chai Cookies

    You will absolutely love the ingredients in this cookie. It has real Chai tea leaves and Chai concentrate to make this cookie the perfect companion to a cup of tea! Too much? I don’t think so! You’ll already be buying a Chai tea packet, so you might as well brew a cup to enjoy them with!

    • Butter: I used unsalted butter. If all you have is salted then leave out the additional salt in this recipe.
    • Vegetable oil: Vegetable oil doesn’t have very much flavor so it’s perfect for cookies. You can use your favorite oil.
    • Granulated Sugar: Regular pantry sugar is great.
    • Powdered Sugar: There is powdered sugar in this cookie which helps absorb some of the extra moisture that the oil gives this cookie.
    • Chai Tea Concentrate: You should be able to find this ingredients in the tea aisle at your favorite grocery store. You want to make sure to include this ingredient so you can really taste the chai spices!
    • Egg: I always use large grade A eggs.
    • Vanilla Extract: Whatever you use for baking will be perfect.
    • Chai Tea Leaves: You can buy any bagged Chai tea box from the tea aisle at the grocery store. You will open the bag to get the leaves out. They should already be really small and ready to put into your cookies.
    • Allspice: This brings out the warm flavors in the Chai. It tastes like a combination of cinnamon, nutmeg, and cloves.
    • All-Purpose Flour: Whatever flour you have on hand will work.
    • Baking Soda: This helps the cookies rise.
    • Salt: Salt makes all of the other flavors stronger and helps balance out the sweetness.

    Frosting Ingredients

    • Powdered Sugar: Powdered sugar is great for frosting because it gets really smooth and soft.
    • Nutmeg: The perfect warm fall flavor to compliment the Chai in the cookie.
    • Vanilla: Vanilla flavor helps the frosting to taste deeper and more than just sweetness.
    • Heavy Whipping Cream: The fat in heavy whipping cream makes this frosting irresistible and so creamy!
    Process photos showing a bowl with batter in it, cookies baking on a sheet, and finished cookies frosted sitting on a wire rack.

    Taylor Swift Chai Cookies Recipe

    If you have made a cookie before, you can make these Taylor Swift Chai cookies! They are so easy to make and perfect for a chilly day. They come together so quickly and the added spices will totally blow you away.

    1. Whip Butter: In a large bowl using a hand mixer, or a stand mixer fitted with the paddle, whip your butter until it is light and fluffed.
    2. Add Oil: Add the oil and beat on medium speed until it’s mostly incorporated, the oil will not completely mix with the butter.
    3. Add Ingredients: Add sugar, powdered sugar, chai tea concentrate, egg, and vanilla. Mix again until all are incorporated.
    4. Add Spices: Add the chai tea leaves and allspice, mix in.
    5. Add Dry Ingredients: Lastly add the flour, baking soda, and salt. Stir until it’s all combined. Your batter will be soft.
    6. Scoop Cookies: Scoop cookie dough out at about 2 tablespoons size, round into balls and roll in sugar.
    7. Chill: Place dough on a baking sheet lined with parchment paper and refrigerate for an hour.
    8. Bake and Cool: Preheat oven to 350℉ and bake cookies for 8-12 minutes. After removing from the oven allow cookies to sit on the hot pan for at least 5 minutes. Remove from pan and let the cookies cool completely on a cooling rack.

    Frosting Recipe

    1. Whip: Whip all the ingredients together with a hand mixer, until all ingredients are well incorporated.
    2. Frost: Once the cookies have cooled completely, dollop a spoon of frosting on top of the cookies and spread lightly with the back of the spoon.
    Frosted Sugar cookies sitting on parchment on a baking sheet.

    Make Eggnog Frosting

    The original Taylor Swift Chai cookies recipe has eggnog in the frosting. You can take the frosting recipe that I shared, and make a simple change to add eggnog!

    • Make Eggnog Icing: It’s a simple substitution! Just substitute all of the heavy whipping cream for egg nog. It’s so creamy, soft, and absolutely delicious! You can make the regular frosting or try this eggnog version. Both are absolutely delicious and perfect on top of this fall flavored cookies.

    Taylor Swift Chai cookies sitting on a wire rack, one of them has a bite taken out of it.

    Storing Leftovers

    These cookies are so scrumptious and make fantastic leftovers because they can last about 5 days and taste great the whole time! If you store them correctly they will stay soft and creamy.

    • On the Counter: Store any leftover cookies in an airtight container on your counter. They will last up to 5 days!

    Other Spiced Fall Treats

    Fall is my favorite time of year because warm spiced desserts are so delicious. I look forward to them all year. There’s nothing quite like putting on a warm sweater, grabbing a cup of tea and enjoying a cinnamon roll, or spiced cookie! If you are looking for some other fun fall desserts, you’ll want to check out these recipes!

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    The BEST Taylor Swift chai tea cookies

    If you love warm Chai spices and soft chewy sugar cookies, this Taylor Swift Chai Cookie recipe is for you! Made popular by T Swift herself, these cookies are everything you're looking for in a fall treat. Get your sweaters on and turn up that Taylor Swift music, you're about to make your new favorite cookie!
    Course Dessert
    Cuisine American
    Keyword Taylor Swift Chai Tea Cookies
    Prep Time 45 minutes
    Cook Time 12 minutes
    cooling time 1 hour
    Total Time 1 hour 57 minutes
    Servings 18 Cookies
    Calories 212kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup butter room temp
    • ¼ cup vegetable oil
    • ½ cup granulated sugar plus more for rolling dough
    • ½ cup powdered sugar
    • ¼ cup chai tea concentrate
    • 1 large egg
    • 1 tablespoon vanilla extract
    • 1 bag chai tea leaves
    • ¼ teaspoon allspice
    • 2 ¼ cups all purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    Frosting:

    • 2 cup powdered sugar
    • 1 teaspoon nutmeg
    • 1 teaspoon vanilla
    • 6 tablespoons heavy whipping cream

    Instructions

    • In a large bowl using a hand mixer, or a stand mixer fitted with the paddle, whip your butter until it is light and fluffed.
    • Add the oil and beat until it’s mostly incorporated, the oil will not completely mix with the butter.
    • Add sugar, powdered sugar, chai tea concentrate, egg, and vanilla. Mix again until all are incorporated.
    • Add the chai tea leaves and allspice, mix in.
    • Lastly add the flour, baking soda, and salt. Mix until it’s all combined. Your dough will be soft.
    • Scoop dough out at about 2 tablespoons size, round into balls and roll in sugar.
    • Place on a baking sheet lined with parchment paper and refrigerate for an hour.
    • Preheat oven to 350℉ and bake cookies for 8-12 minutes. After removing from the oven allow cookies to sit on the hot panfor at least 5 minutes. Remove from pan and let the cookies cool completely on a cooling rack.

    Frosting:

    • Whip all the ingredients together with a hand mixer, until all ingredients are well incorporated.
    • Once the cookies have cooled completely, dollop a spoon of frosting on each cookie and spread lightly with the back of the spoon.

    Nutrition

    Calories: 212kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 141mg | Potassium: 29mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 0.04mg | Calcium: 9mg | Iron: 1mg
  • Cinnamon French Toast Bake

    Cinnamon French Toast Bake

    Cinnamon French toast bake is a warm and satisfying baked french toast that is loaded with cinnamon and soft, sweet bread that’s drizzled in the best icing. Your family will go crazy over this insanely delicious breakfast!

    For more perfect fall breakfasts, try this Overnight Cinnamon Apple French Toast Casserole, this delicious Overnight Pecan Praline Baked French Toast or this Overnight Blueberry French Toast! All the prep is done the night before, so all you have to do is pop it in the oven in the morning for an easy-hit meal!

    A slice of cinnamon French toast bake on a white plate.

    Cinnamon French Toast Bake Recipe

    Cinnamon French toast bake is the perfect recipe for home cooks.  It looks and tastes so impressive, but it is quick and easy to make.  It turns out fantastic every time and is definitely a no-fail recipe.  This is the best because it can easily feed a group or a big family.  The cinnamon flavor melts in your mouth, along with the deliciously soft texture that you just can’t resist.

    Not only does this taste insanely delicious, but it’s SO easy. In fact, it uses a couple of cans of store-bought cinnamon rolls to complete the recipe. You won’t believe that when you taste it, but when I can make a recipe that’s good AND easy… you can bet that I will make it all the time! My entire family gobbles this up every time I make it, and I know yours will too!

    This is a tried and true comforting meal that I know your family, especially your kids, will love. My boys gobbled this French toast bake down so fast!  They raved about it and kept asking for more.   I do have to say it was so delicious! And I loved how easy it was to put together!  You can’t go wrong with Cinnamon French toast, and it is a must-try fall breakfast!

    Ingredients in Cinnamon French Toast Bake

    A short list of pantry staple ingredients is all it takes to create the best cinnamon french toast!  You will be obsessed with this stress-free breakfast! Check out the recipe card at the bottom of the post for exact measurements.

    • Butter: Melted butter lines the bottom of the dish to keep it from sticking.
    • Refrigerated cinnamon rolls with icing: These make delicious French toast and are so quick and easy to prepare.
    • Eggs: Bind everything together.
    • Heavy whipping cream: Beat together with eggs, cinnamon, and vanilla to add sweet flavor.
    • Ground cinnamon: Perfect warm spice of fall!
    • Vanilla: Brings out all the flavors.
    • Pecans: Sprinkle chopped nuts on top for a bit of crunch.
    • Maple syrup: Serve with syrup if desired.

    Let’s Bake This Yummy Breakfast!

    Cinnamon French toast bake comes together quickly with just a few simple, easy-to-follow steps. Even beginner bakers will look like pros with this impressive homemade breakfast.

    1. Prep: Preheat the oven to 375 degrees Fahrenheit.
    2. Cut: Cut each cinnamon roll into eight small pieces. Set the icing aside for later.
    3. Whisk: In a large bowl, whisk together the eggs, heavy cream, vanilla, and cinnamon. Set it aside. Sprinkle the top with the pecans, and then drizzle with maple syrup.
    4. Pour: Pour the melted butter onto the bottom of a 9 X 13-inch baking dish. Spread the cinnamon roll pieces evenly over the butter. Then pour the mixture over the cinnamon rolls.
    5. Garnish: Sprinkle the top with the pecans and drizzle with maple syrup.
    6. Bake: Bake at 375°F for 25 min.
    7. Warm up the Icing: Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle.
    8. Add Icing: Add the melted icing over the top of the french toast bake. Serve with additional syrup if desired.
    3 pictures showing how to make cinnamon French toast bake.

    Tips and Variations

    This delicious cinnamon French toast bake is impossible to mess up.  You will enjoy perfect baked french toast again and again with this recipe.

    • Make ahead: This dish can be made the night before and baked in the morning.  Just prepare, then cover it with foil and place it in the refrigerator until you are ready to bake it.
    • Fully Mix Egg: Make sure you mix the egg mixture thoroughly to coat the cinnamon toast evenly.
    • Soft Bread: For even softer french toast, let the egg mixture soak into the bread for about 20 minutes before baking it.
    • Variations: Add in chocolate chips, nuts, fresh fruit, or chunks of cream cheese to create different versions of this french toast bake that are just as amazing.

    A casserole dish with a slice of cinnamon bake being served with a spatula.

    Storing French Toast Bake

    This cinnamon French toast bake is so amazing you most likely will not have leftovers.  However, if you do end up with a bit to store, it’s no problem.  First, let it cool completely.  Then, cover it tightly with foil and place it in the refrigerator within 2 hours of baking.  It will be good for 1-2 days in the refrigerator or one month in the freezer.

    The top view of a slice of cinnamon French toast bake on a white plate with a fork.

    More Cinnamon Breakfast Recipes

    I love cinnamon at breakfast and so do my kids! It’s almost like we are getting away with eating dessert for breakfast and no one is judging us! Go ahead and try some more of these delicious and sweet cinnamon breakfast recipes. Good luck trying to pick your favorite!

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    Cinnamon French Toast Bake

    Cinnamon French toast bake is a warm and satisfying baked french toast that is loaded with cinnamon and soft, sweet bread that's drizzled in the best icing. Your family will go crazy over this insanely delicious breakfast!
    Course Breakfast
    Cuisine American
    Keyword Cinnamon French Toast Bake, Cinnamon Roll French Toast, easy
    Prep Time 5 minutes
    Cook Time 28 minutes
    cool 5 minutes
    Total Time 38 minutes
    Servings 6
    Calories 655kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tubes refrigerated cinnamon rolls (with icing)
    • 6 tablespoons butter melted
    • 5 eggs
    • ½ cup heavy whipping cream
    • 1 tablespoon vanilla
    • 2 teaspoons ground cinnamon
    • maple syrup
    • pecans

    Instructions

    • Preheat the oven to 375 degrees. 
    • Cut each cinnamon roll into quarters. Set the icing aside for later.
    • In a large bowl, whisk together the eggs, heavy cream, vanilla, and cinnamon. Set it aside. Sprinkle the top with the pecans, and then drizzle with maple syrup.
    • Pour the melted butter on the bottom of a 9 X 13-inch baking dish. Spread the cinnamon roll pieces evenly over the butter. Then pour the mixture over the cinnamon rolls.
    • Sprinkle the top with the pecans, and then drizzle with maple syrup.
    • Bake at 375°F for 25 min.
    • Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle.
    • Add the melted icing over the top of the french toast bake. Serve with additional syrup if desired.

    Notes

    Originally Posted on September 10, 2012

    Updated on October 19, 2022

    Nutrition

    Calories: 655kcal | Carbohydrates: 63g | Protein: 11g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 189mg | Sodium: 1028mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 841IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 3mg
  • Homemade Croissants

    Homemade Croissants

    These homemade croissants are a classic French pastry with beautiful flakey tender layers. This labor of love is soft and fluffy on the inside with a buttery flakey crust on the outside.

    My favorite part about croissants besides the delicious flavor and texture is that they are so versatile. If you don’t devour them right away, croissants are great to use in many different recipes. Serve with chicken salad sandwiches, use in this Monte Cristo recipe, or in desserts like this bread pudding.

    Close up view of croissants stacked on a gray striped kitchen towel and in a large cream colored bowl.

    What are Homemade Croissants?

    Croissants originated in Austrian and French bakeries and are known for the tender soft layers on the inside. The incredible flavor comes from the dough that has been laminated with butter in multiple layers. The crisp golden outer layer lightly crumbles and simultaneously melts in your mouth!

    Nothing beats fresh homemade croissants, and that is why I am so excited for you to make them! My family loves to each these for breakfast, lunch, and dinner! Serve them at your next brunch with this breakfast casserole, and my amazing air fryer bacon and poppyseed fruit salad!

    Ingredients for Homemade Croissants

    All you need to make homemade croissants are simple everyday ingredients. I love how easy it is to gather all the ingredients and plan for these amazing French rolls. You are definitely going to want to make these very soon!

    • Milk: Any milk works, but I prefer 2% or whole milk.
    • Instant Yeast: All you need is one packet of instant yeast.
    • Granulated Sugar: Just a small amount adds a touch of sweetness.
    • Salt: Enhances all the flavors.
    • All-Purpose Flour: All-purpose flour produces great rolls.
    • Unsalted Butter: Unsalted is best in this recipe.
    • Egg: One whole egg is all you need.
    • Milk: Mix a little milk with the egg for the egg wash.

    How to Make Homemade Croissants

    Making these pastries can be intimidating, but I walk you through the process step by step. My instructions and pictures below are so helpful because I wanted you to have detailed help along the way. Follow the recipe card and tips below for everything you need to know before making this recipe.

    Prepare the Dough

    1. Heat the Milk and Add Yeast and Sugar: Heat the milk to 110 degrees Farhenheit-115 degrees Fahrenheit. Add the milk, yeast, and sugar to the bowl of a mixer and stir to dissolve the yeast and sugar.
    2. Add Salt, Butter, and Flour: Add the salt, butter, and flour in a stand-up mixer and mix with the dough hook attachment until combined.
    3. Mix, Shape, and Rest Dough: Mix on low speed until a smooth dough has formed, about 5-6 minutes. Form into a ball and place in an oiled bowl. Cover and let rise for 1-1 ½ hours.
    4. Form the Butter Block: Form the butter block by measuring out an 8×6-inch square on a large piece of parchment. Flip the parchment over so the side with the markings won’t touch the butter.
    5. Slice and Place Butter: Slice the butter into thin slices, then lay them out inside the square. Fold the parchment tightly over the butter.
    6. Flatten Butter: Use a heavy rolling pin to roll the butter out flat by filling in all the gaps in the square. Be careful not to press too hard and tear the parchment. Try to keep it within the lines of your measured square as best you can.
    7. Chill the Butter: Place the square of butter in the fridge to chill for 30 minutes while the dough finishes rising.
    First photo is the prepared dough in a glass bowl. Second photo is the raised dough in the glass bowl. Third photo are the cut squares of butter. Fourth photo is the process of rolling out the butter to one flat square with a rolling pin.

    Laminate the Dough

    1. Place the Butter on the Dough: Once the dough has doubled in size, punch it down and roll it into a rectangle that is 6×14 inches. Place the chilled butter square in the center. Fold both sides of the dough into the center of the butter so they meet in the center. Pinch the seams together.
    2. Cover and Chill: Cover and chill for 30 minutes.
    3. Roll Out the Dough: Once the dough has chilled for 30 minutes you will begin the process of chilling and turning. Begin by rolling out the dough in the same direction as the seam down the center of the dough until you have a rectangle that is roughly 18×8. Try to keep it as even as possible with as square of corners as you can. This may require you to stretch the corners to keep them from rounding.
    4. Fold and Turn the Dough: Fold the dough as you would a letter, which means folding the bottom third up and the top third down over the top. Fold as if you were tri-folding a letter in order to put it inside an envelope. This process is called a turn. In total there will be 4 turns for this dough in order to laminate it. 
    5. Rotate, Fold, Cover and Chill: Rotate the dough so the exposed edges of the letter are facing you. Then roll it out again into the same rectangle, followed by another letter fold. Cover and refrigerate for 1 hour.
    6. Repeat Steps: Repeat steps 10-12 one more time, except the chill time after those two turns will be 2 hours.
    Fifth process view of butter butter placed on the dough. Sixth process photo of the sides of dough wrapped over the butter. Seventh process photo of the dough rolled out again in to a rectangle. Eighth process photo of dough being folded. Ninth process photo of the dough being laminated. Tenth process of photo of the steps being repeated.

    Form and Bake the Croissants

    1. Roll Out the Dough: Once chilled, with the exposed letter ends facing toward you, roll the dough into a long rectangle that is about 24×8. You want this to be extremely square on the corners, so take the time to use your hands to pull the corners to keep their shape as you roll it out. Try to work fairly quickly though, as the dough will warm up the longer you take. If you want extra sharp edges, use a very sharp pizza cutter to trim about ¼ inch off the edges.
    2. Cut Sections and Diagonal Shapes: Using a sharp knife or pizza cutter, cut the dough into six equal sections that are 8×4 inches, then cut each of those along the diagonal.
    3. Cut a Slit and Roll the Dough: Cut a ½ inch slit in the center of the long end and roll up until the point of the dough. Tuck the point under the roll. Line a baking sheet with parchment paper and place 6-8 rolls on the pan.
    4. Cover and Rise: Cover with plastic wrap or clean kitchen towels then let rise for 2-2 ½ hours.
    5. Egg Wash the Dough: When the croissants are done proofing, preheat the oven to 400 ℉arhenheit. Make the egg wash by combining the egg and 2 tablespoons of milk together with a fork. Use a pastry brush to brush across the tops of the croissants. Let sit for 5 minutes or so to dry before brushing with a second coat of egg wash.
    6. Bake: Bake one sheet at a time for 15 minutes at 400° Fahrenheit then lower the temperature and bake for an additional 13-15 minutes. Bake until the croissants are a deep golden brown.
    7. Cool and Enjoy: Let cool for 20 minutes before serving.
    Eleventh process photo of dough cut in sections. Twelfth process photo of sections of dough cut into diagonal shapes. Thirteenth process photo of a slit cut in the bottom of a diagonal piece. Fourteenth process photo of dough being rolled into a crescent shape. Fifteenth process photo of 6 rolls placed on a parchment lined baking sheet. Sixteenth process photo of the shaped dough being brushed with an egg wash.

    Baking Tips

    I know there are a lot of steps in this recipe, but I am here for you the whole way through! I also have some helpful tips to make this recipe even more of a success. All the hard work will be worth every bite!

    • Don’t Overheat the Milk: Be sure not to overheat the milk when adding the yeast. If the milk is too hot it can kill the yeast and prevent the dough from rising.
    • Don’t Over-Chill the Butter: Don’t over-chill the butter block! If it is chilled for more than 30 minutes, the butter won’t be pliable enough to spread as the dough is rolled out. If you end up chilling it longer than 30 minutes, pull it out and let it sit at room temperature for 15 minutes before continuing.
    • Room Temperature Can Vary: If your kitchen is extra warm while the croissants are proofing, the process may be faster than 2-2 ½ hours and you will want to make sure no butter is melting out the sides of your croissants. If the kitchen is on the cooler side, proofing may take a little longer but they will get there!

    Making the Perfect Dough:

    • Make Sure the Dough is Chilled: If at any point you find the dough is shrinking and not holding its shape when you’re rolling it, wrap it up and let it rest in the fridge for 30 minutes. Shrinking indicates the dough is being overworked and needs time to rest before being worked again.
    • Square the Dough: Keep the dough as square as possible. The more rounded it becomes during the lamination process, the more uneven it will be. 
    • Flour to Prevent Sticking: As the lamination process progresses, spots of dough may bubble and expose the butter beneath. Simply dust with flour to prevent sticking and continue with the process. 

    Top view of golden baked croissants on parchment paper.

    Storing and Freezing

    This recipe is perfect for making ahead of time! All good food is time-consuming but definitely worth it. I like to make these a couple of weeks before the holidays to cut back on time. I make the dough when I have time, and freeze the dough until I’m ready to bake them fresh.

    • On the Counter: Store baked croissants in an airtight container for 3-4 days, though they are best when eaten the day they are baked.
    • In the Freezer: They can be frozen when the dough has been formed into croissants but has not yet been proofed. Cover with plastic wrap and freeze for 2 hours before removing from the baking sheet. Place croissants in a freezer plastic bag then seal tightly.
    • Bake Thawed Croissants: When ready to bake, remove from the freezer and place on a parchment-lined baking sheet. Cover and let sit at room temperature for 4-5 hours, so they thaw and proof. Continue with the baking instructions from step 5 of the baking process.

    Close up view of croissants stacked on a gray striped kitchen towel and in a large cream colored bowl. One is cut and separated down the middle to show the baked inside layers.

    More Delicious Homemade Rolls

    Nothing is better than a warm homemade roll. Fresh buttery rolls are always the favorite part of any meal. Impress your guests with these incredible rolls recipes. I hope you give them a try, you’re going to love them! Find more homemade roll recipes here.

    Print

    Croissants

    These homemade croissants are a classic French pastry with beautiful flakey tender layers. This labor of love is soft and fluffy on the inside with a buttery flakey crust on the outside.
    Course Appetizer, Bread, Breakfast, brunch
    Cuisine French
    Keyword croissants, homemade croissant recipe, homemade croissants
    Prep Time 2 hours
    Cook Time 30 minutes
    Resting and Proofing Time 5 hours
    Total Time 7 hours 30 minutes
    Servings 12 Croissants
    Calories 221kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup milk
    • 1 packet instant yeast (2 ¼ teaspoon)
    • 1 tablespoon granulated sugar
    • 1 teaspoon salt
    • 2 tablespoons unsalted butter room temperature
    • 3 cups all-purpose flour
    • 1/2 cup unsalted butter chilled and sliced into squares
    • 1 whole egg
    • 2 tablespoons milk

    Instructions

    Prepare the dough

    • Heat the milk to 110° Farhenheit-115° Farhenheit. Add the milk, yeast, and sugar to the bowl of a mixer and stir to dissolve the yeast and sugar.
    • Add the salt, butter, and flour and mix with the dough hook attachment until combined.
    • Mix on low speed until a smooth dough has formed, about 5-6 minutes. Form into a ball and place in an oiled bowl. Cover and let rise for 1-1 ½ hours.
    • Form the butter block by measuring out an 8×6 inch square on a large piece of parchment. Flip the parchment over so the side with the markings won’t touch the butter.
    • Slice the butter into thin slices and lay them out inside the square until it is mostly full, then fold the parchment tightly over the butter.
    • Use a heavy rolling pin to roll the butter out flat, filling in all the gaps in the square. Be careful not to press too hard and tear the parchment. Try to keep it within the lines of your measured square as best you can.
    • Place the square of butter in the fridge to chill for 30 minutes while the dough finishes rising.

    Laminate the dough

    • Once the dough has doubled in size, punch it down and roll into a rectangle that is 6×14 inches. Place the chilled butter square in the center and fold both sides of the dough into the center of the butter so they meet in the center. Pinch the seams together.
    • Cover and chill for 30 minutes.
    • Once the dough has chilled for 30 minutes you will begin the process of chilling and turning. Begin by rolling out the dough in the same direction as the seam down the center of the dough until you have a rectangle that is roughly 18×8. Try to keep it as even as possible with as square of corners as you can, which may require you to stretch the corners to keep them from rounding.
    • Fold the dough as you would a letter, which means to fold the bottom third up and the top third down over the top, as if you were tri-folding a letter in order to put inside an envelope. This is called a turn. In total there will be 4 turns for this dough in order to laminate it.
    • Rotate the dough so the exposed edges of the letter are facing you and roll out again into the same rectangle, followed by another letter fold. Cover and refrigerate for 1 hour.
    • Repeat steps 10-12 one more time, except the chill time after those two turns will be 2 hours.

    Form and bake the croissants

    • Once chilled, with the exposed letter ends facing toward you, roll the dough into a long rectangle that is about 24×8. You want this to be extremely square on the corners, so take the time to use your hands to pull the corners to keep their shape as you roll it out. Try to work fairly quickly though, as the dough will warm up the longer you take. If you want extra sharp edges, use a very sharp pizza cutter to trim about ¼ inch off the edges.
    • Using a sharp knife or pizza cutter, cut the dough into six equal sections that are 8×4 inches and then cut each of those along the diagonal.
    • Cut a ½ inch slit in the center of the long end and roll up until the point of the dough, being sure the point is tucked under. Place on a parchment lined baking sheet, 6-8 on a pan.
    • Once all the triangles of dough are formed into croissants, cover them with plastic wrap or clean kitchen towels and let rise for 2-2 ½ hours. They should be nice and puffy with a little bit of a jiggle to them when they are ready.
    • When the croissants are done proofing, preheat the oven to 400° Fahrenheit. Make the egg wash by combining the egg and 2 tablespoons of milk together with a fork. Use a pastry brush to brush across the tops of the croissants. Let sit for 5 minutes or so to dry before brushing with a second coat of egg wash.
    • Bake one sheet at a time for 15 minutes at 400° Fahrenheit then lower the temperature and bake for an additional 13-15 minutes. Bake until the croissants are a deep golden brown.
    • Let cool for 20 minutes before serving.

    Nutrition

    Serving: 1roll | Calories: 221kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 210mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 351IU | Calcium: 38mg | Iron: 2mg
  • Treacle Tart

    Treacle Tart

    Treacle tart with a slice being lifted out of the tart with a pie scoop.

    This Treacle Tart is buttery, creamy, and brightened by fresh lemon zest and juice. The brown sugar shortbread crust is so flaky and full of flavor. This tart is perfect for your holiday party or served with a cup of tea or coffee after dinner. Add a little whipped cream on top and enjoy this delicious English dessert!

    For a while, I was intimidated by tarts. Looking back I have no idea why! Tarts are so delicious and easy to make. And like everything else, they taste so much better homemade! So this is your sign to make a tart. You will love this classic Lemon Tart with a Buttery Shortbread Crust, and this delicious Pear Tart! You can’t go wrong with this Apple Tart, it’s stunning and always a crowd-pleaser!

    Treacle tart with powdered sugar sprinkled on top with a slice being lifted out.

    What is a Treacle Tart?

    A treacle tart is a gooey treacle (or golden syrup) filling with a buttery brown sugar shortbread crust. It’s a classic English pastry, which is why you may not have heard of it. If you are a Harry Potter fan, then you may remember that a treacle tart is his favorite dessert! So if you aren’t a tea drinker, you should pair this dessert with a Butter Beer. Of course you’ll also have to try it with some whipped cream and vanilla ice cream too.

    By now you might be wondering what is golden syrup? Golden syrup is an inverted sugar syrup made up of sugar, water, and citric acid. It’s thicker than your everyday maple syrup, closer to honey. It’s full of deep buttery flavor and you will instantly fall in love with it! Even the homemade version will last on the shelf for months. The pop of fresh lemon brightens up the whole dessert. This treacle tart recipe is so good you’ll be wondering why it isn’t more popular in the States too!

    Ingredients in Treacle Tart

    We’ve already talked a little about the golden syrup. I think it’s a must for this recipe and it will be the only thing you probably don’t have on hand. I love how classic ingredients that we use all the time can be used in so many different ways. This dessert will absolutely blow you away with simple ingredients. It’s irresistible! See the recipe card below for exact measurements.

    Brown Sugar Shortbread Crust

    • Flour: I used all-purpose flour in this recipe.
    • Brown Sugar: Make sure to pack it down in the measuring cup.
    • Salt: Salt helps to balance out the sweet flavors.
    • Butter: You will want to use unsalted butter. Or if you are using salted butter leave out the added salt. Make sure to leave your butter out for a few hours so it’s soft.

    Treacle Tart Filling

    • Golden Syrup: Golden syrup is made from sugar. You might not be able to find it at the grocery store. I found a great one on Amazon, or you can make it at home! There are lots of great homemade recipes online that are easy.
    • Heavy Whipping Cream: This is a must in my opinion. It makes it so rich and creamy!
    • Breadcrumbs: If you don’t want to get them from the store, I have a great recipe for homemade breadcrumbs, just leave out the savory seasonings. Making your own breadcrumbs is great because they have less preservatives and you can flavor them however you like.
    • Vanilla Extract: Whatever you usually use for baking will work great.
    • Lemon Zest: To get that real lemon flavor you want in this treacle tart, you’ll want to zest a whole fresh lemon. It really brightens up the tart and balances out the sweetness!
    • Lemon Juice: Since you already zested the lemon, I recommend using the juice from that lemon. If you are really in a pinch you can use bottled lemon juice.
    • Egg: I always use grade A large eggs in my recipes.
    Process photos showing a bowl full of flour, brown sugar and salt. The next photo shows a pan filled with a crust. The next photo shows all the ingredients for the filling in bowls. The last photo shows the crust filled with filling.

    How to Make a Treacle Tart

    Get ready for an easy and delicious dessert! It’s sure to blow you away with it’s sweet and creamy filling. It is a great dessert to serve with tea (and not just because it’s an English dessert) or coffee. I seriously can’t get enough of yummy desserts with ingredients you already have in your pantry! You will make this tart in two steps, the crust and the filling.

    Making Brown Sugar Shortbread Crust

    1. Mix Dry Ingredients: In a bowl with a hand mixer, or in the bowl if a stand mixer fitted with a paddle, whisk together your dry ingredients; flour, brown sugar, and salt.
    2. Add Wet Ingredients: Add in your vanilla and room temp butter, then mix well. The mixture should have a crumbly texture, add more flour if needed.
    3. Pack Crust: In a standard 9 ½” tart pan, dump your crust and using your hands or the back of a spoon, pack the crust into the pan firmly and evenly.
    4. Set Aside: Set aside to be filled.

    Making Treacle Tart Filling

    1. Combine Ingredients: Add all ingredients to a medium saucepan; golden syrup, heavy whipping cream, breadcrumbs, lemon zest, lemon juice, and egg.
    2. Heat: Bring to a gentle boil on medium-high heat, stirring constantly.
    3. Cook: Once a gentle boil has been reached, reduce heat and cook for an additional 2 minutes, then remove from heat.
    4. Fill Crust: Pour mixture into your shortbread crust and place into your oven, preheated to 375℉
    5. Bake: Bake for 25-30 minutes until your filling has nicely browned, the crust should be a golden color
    6. Enjoy: Treacle tarts are typically served warm with whipped cream.
    A slice of treacle tart with a dollop of whipped cream on top on a stone-like plate.

    Tips and Tricks

    This dessert is one you may have never tried before. I know how hard it can be to make things when you don’t know what they are supposed to look and feel like! Here are some answers to frequently asked questions about this treacle tart recipe.

    • Can I Use Corn Syrup Instead of Golden Syrup? A lot of you may be wondering if corn syrup would be a good replacement. I really don’t think so because the flavor will not be nearly the same. Golden syrup is full of deep and rich flavor that corn syrup doesn’t have. Because making golden syrup is so easy, I really recommend you use it!
    • Do I Need to Blind Bake the Crust? Because you are baking the tart filling, you won’t need to bake the crust beforehand. Every oven bakes differently, so pay attention to how dark the crust looks while baking. Make sure you evenly pack the crust so it will all bake at the same time.
    • Can I Make this Tart Ahead of Time? Yes, but I wouldn’t make it more than 24 hours ahead of eating it. It really is best eaten fresh! If you need to store it I’ve added tips below in the Leftovers box.
    • Can I Freeze Treacle Tart? Unfortunately, this tart does not freeze well. I don’t recommend freezing it. See my tips for storing leftovers below.

    A piece of tart with a scoop sitting on a spoon, topped with whipped cream and the full tart to the side.

    Storing Leftovers

    I absolutely love this tart! It’s such a crowd-pleaser and a great talking point for Harry Potter fans. If you do happen to have any left over, here are my tips for storing them.

    On the Counter: You can cover your tart lightly with plastic wrap or in an airtight container for up to two days.

    In the Refrigerator: Cover your tart in plastic wrap and place it in the fridge for up to two days. Make sure to let it warm to room temperature before serving.

    Other Gooey Desserts to Try

    One of my favorite things is biting into a cinnamon roll and having that gooey center. I love that this tart has a delicious gooey filling, and it always hits the spot! I can’t resist a gooey dessert. If you love them too, I’ve rounded up a few other desserts that you’ll love!

    Treacle tart with a slice being lifted out of the tart with a pie scoop.

    Print

    Treacle Tart

    This Treacle Tart is buttery, creamy, and brightened by fresh lemon zest and juice. The brown sugar shortbread crust is so flaky and full of flavor. This tart is perfect for your Holiday party or served with a cup of tea or coffee after dinner. Add a little whipped cream on top and enjoy this delicious English dessert!
    Course Dessert
    Cuisine English
    Keyword Tart, Treacle Tart, treacle tart recipe
    Prep Time 1 hour
    Cook Time 30 minutes
    Total Time 1 hour 30 minutes
    Servings 12 people
    Calories 357kcal
    Author Alyssa Rivers

    Ingredients

    Brown sugar Shortbread crust:

    • 1 ½ cup all purpose flour
    • ⅓ cup packed brown sugar
    • ¼ teaspoon salt
    • 10 tablespoons unsalted butter room temp

    Filling:

    • 1 ¼ cup golden syrup
    • ½ cup heavy whipping cream
    • 1 cup breadcrumbs
    • 1 teaspoon vanilla extract
    • 1 lemon zested
    • 4 tablespoons lemon juice fresh or bottled is fine
    • 1 egg

    Instructions

    Brown sugar hortbread crust:

    • In a bowl with a hand mixer, or in the bowl if a stand mixer fitted with a paddle, whisk together your dry ingredients; flour, brown sugar, and salt.
    • Add in your vanilla and room temp butter, mix well. Mixture should have a crumbly texture, add more flour if needed.
    • In a standard 9 ½” tart pan, dump your crust and using your hands or the back of a spoon, pack the crust into the pan firmly and evenly.
    • Set aside to be filled.

    Filling:

    • Add all ingredients to a medium saucepan; golden syrup, heavy whipping cream, breadcrumbs, lemon zest, lemon juice, and egg.
    • Bring to a gentle boil on medium high heat, stirring constantly.
    • Once a gentle boil has been reached, reduce heat and cook for an additional 2 minutes, then remove from heat.
    • Pour mixture into your shortbread crust and place into your oven, preheated to 375℉
    • Bake for 25-30 minutes until your filling has nicely browned, crust should be a golden color
    • Treacle tarts are typically served warm with whipped cream.

    Nutrition

    Calories: 357kcal | Carbohydrates: 54g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 126mg | Potassium: 78mg | Fiber: 1g | Sugar: 35g | Vitamin A: 459IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
  • Chocolate Brownie Cheesecake

    Chocolate Brownie Cheesecake

    Chocolate brownie cheesecake – the ultimate cheesecake for chocolate lovers! It has a fudgy brownie bottom topped with a rich and creamy chocolate cheesecake, chocolate ganache, and whipped cream.

    Chocoholics rejoice! These are the recipes for you! If you’re wanting more rich and decadent chocolate desserts, you’ve got to try chocolate lava cake, German chocolate pie, or these classic chocolate cupcakes! They’re all so irresistible, you won’t be able to get enough!

    Front view of a slice of chocolate cheesecake with a bite taken out of it.

    Rich and Fudgy Chocolate Brownie Cheesecake Recipe

    Chocolate lovers get ready! Today I’m sharing an ultra-chocolatey dessert for when that sweet craving hits! This decadent chocolate brownie cheesecake is sure to impress at your next family gathering or holiday party. It has a fudgy brownie “crust” topped with layers of creamy chocolate cheesecake, chocolate ganache, and whipped cream. It’s so silky-smooth! And let’s be honest, you really can’t go wrong with a brownie crust. It’s love at first bite!

    Cheesecake and brownies are two of my favorite desserts. This is the best combination of both! Everyone always loves it. It’s one of my new favorite desserts to make because it’s a hit wherever it goes. With how indulgent it is, how could you not want to snag a piece? Not only is it delicious, but it’s gorgeous, too! It’s the perfect holiday centerpiece. The chocolate ganache, swirls of whipped cream, and shaved chocolate really take it to the next level. (Trying not to drool here!) It looks like something you’d get from a bakery! Let’s get cooking because you need a slice of this in your life. It’s too good to pass up. To keep your sweet tooth happy, find my full list of chocolate desserts here.

    Ingredients You’ll Need

    Now, I know this chocolate brownie cheesecake has a pretty lengthy ingredient list, but hear me out! A lot of them are standard baking ingredients. It’s great because you probably already have them on hand! Check out the recipe card below for measurements.

    Brownie Crust

    • Unsalted Butter: Adds rich flavor and moisture.
    • Chocolate Chips: I used semi-sweet chocolate chips, but feel free to use milk or dark chocolate chips!
    • Sugar: I use both granulated and light brown sugar here for the perfect sweetness.
    • Cocoa Powder: Use high-quality cocoa powder for the best flavor!
    • Vanilla Extract: If you don’t already have it, I recommend getting some pure vanilla extract. It will make all of your baked goods taste better!
    • Eggs: I used large eggs at room temperature so that they mix into the brownie batter smoothly.
    • Baking Powder: You want to add baking powder so your crust isn’t too dense.
    • Salt: Just a pinch is all you need to enhance the flavor!
    • Flour: All-purpose flour works great here. It has a low protein content which means your brownie bottom will turn out soft and fudgy.

    Cheesecake Layer

    • Cream Cheese: The main ingredient for your cheesecake layer. You’ll want this to be softened so it mixes together with the other ingredients easily.
    • Granulated Sugar: Makes the filling nice and sweet!
    • Chocolate Chunks or Chips: I used semi-sweet!
    • Unsweetened Cocoa Powder: For more chocolate goodness.
    • Flour: Helps the filling set.
    • Vanilla Extract: I love adding vanilla because it makes everything taste better! Use pure vanilla extract if you can.
    • Large Eggs: Add structure to the filling.
    • Sour Cream: Adds a hint of tang and creamy texture!

    Chocolate Ganache

    • Chocolate Chunks or Chips: Feel free to use milk or dark chocolate if you prefer.
    • Heavy Whipped Cream: Makes the ganache creamy and smooth.

    Garnish (Optional)

    • Chocolate Shavings: These are the perfect finishing touch! (I love them because they’re delicious, too!)
    • Whipped Cream: You’ve got to have some whipped cream on top! It adds a little extra creaminess and makes it look picture-perfect.
    4-photo collage of brownie crust and chocolate cheesecake filing being prepared.

    How to Make Chocolate Brownie Cheesecake

    Don’t let all of the steps fool you. Chocolate brownie cheesecake is a dessert that anyone can make! Psst- if you want to speed up prep, feel free to use boxed brownie mix for the crust! You can also use the recipe from these simple 3-ingredient brownies.

    1. Preheat Oven, Prep Pan: Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outer layer of the pan with a double-layer of heavy-duty aluminum foil to prevent leaking.

    Brownie Bottom:

    1. Combine Ingredients: To make the brownie crust, combine the melted butter and melted chocolate in a large bowl until smooth. Whisk in both sugars until combined.
    2. Add Eggs and Vanilla: Whisk in the vanilla and then the eggs, one by one – mixing until incorporated.
    3. Mix in Dry Ingredients: Add baking powder, salt, and slowly mix in the flour until smooth and just combined.
    4. Bake: Pour the batter into the prepared pan and spread evenly. Bake in preheated oven for 22-24 minutes. (Brownie may not be fully baked which is okay since you will bake it with the cheesecake.)

    Cheesecake Layer:

    • Adjust Temperature: Remove the pan from the oven and set aside. Reduce the oven temperature to 300°F.
    • Mix Cream Cheese and Sugar: While the brownie is baking, make the cheesecake layer. Using a stand mixer (or hand mixer) on low speed, beat the cream cheese and sugar until smooth and combined. Scrape down the sides of the bowl and beat slowly, until just smooth.
    • Add Eggs: Next, add eggs one at a time, scraping down after each addition.
    • Add Chocolate, Flour, and Vanilla: Add melted chocolate, cocoa powder, flour, and vanilla together until smooth.
    • Mix in Sour Cream: Add the sour cream and beat on low speed until smooth and combined.
    • Pour Into Pan: Slowly pour cheesecake batter over brownie layer and spread evenly. The pan will be very full.
    • Water Bath: Place springform pan inside a large roasting pan. Fill outside pan with enough warm water to go about almost halfway up the sides of the springform pan.
    • Bake: Bake at 300°F for 1 hour and 30 minutes. The center will be slightly jiggly.
    • Cool in the Oven: Turn off the oven, and allow the cheesecake to cool in the oven with the door closed for 20 minutes.
    • Chill: Crack open the door and leave the cheesecake in the oven for 30 minutes or until set. Remove the cheesecake from the oven and discard aluminum foil wrapping. Cover and refrigerate until firm, 5-6 hours, or overnight.
    • Transfer to Serving Plate: Once the cheesecake is completely cool, remove springform pan sides from cheesecake and place cheesecake on a serving plate.

    Chocolate Ganache:

    • Add to Bowl: Place the chocolate chips in a heat-safe bowl.
    • Heat and Mix: Using a double-boiler or the microwave, heat the heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Allow the mixture to sit undisturbed for 1-3 minutes, then whisk until smooth.
    • Add to Cheesecake: Spread the ganache onto the cheesecake into an even layer. Garnish with shaved chocolate and whipped cream, if desired. Voila! You have a delicious chocolate brownie cheesecake ready to go!
    A slice of cheesecake being served with a cake spatula.

    Tips for Making the Best Cheesecake

    Here are a few extra tips to get your cheesecake to taste perfect every time! Everyone’s going to go crazy over your chocolate brownie cheesecake. It’s the best addition to any holiday party. Expect your guests to want a second (or third) piece!

    • Don’t Skip the Water Bath: Because we want our cheesecake to be light and delicate, a water bath is a must! Don’t skip it! A water bath ensures that the cheesecake bakes up perfectly soft and creamy.
    • Use Room Temperature Ingredients: Since cheesecake is supposed to be soft and smooth, the last thing you want is for it to be lumpy. You can avoid this by making sure your wet ingredients (eggs and dairy) are at room temperature before you mix them together.
    • Use Full-Fat Ingredients: As much as I wish it were, this chocolate brownie cheesecake isn’t the most diet-friendly dessert around. If you really want to make it as creamy and delicious as possible, stay away from low-fat cream cheese and sour cream.
    • Don’t Overmix: When you mix up your cheesecake filling, be sure to use a gentle hand. Overmixing can cause the cheesecake to deflate and crack.
    • Chill: Be sure you let your cheesecake chill for as long as possible! (I recommend overnight!) This will help it set.

    Storing Leftovers

    If you have leftovers of this chocolate brownie cheesecake, keep them! You’ll thank me later. There’s nothing like having a slice of cheesecake when you get a late-night sweet tooth. It’s heavenly!

    • In the Refrigerator: Cover cheesecake with plastic wrap or store in an airtight container. It will stay good for up to 4 days.

    A slice of brownie chocolate cheesecake on a stoneware plate.

    More Chocolate Desserts

    You can never have too much chocolate! I have so many favorite chocolate dessert recipes, it’s hard to narrow it down! These are just a few of the greats that will leave your taste buds and stomach happy. Find my full list of chocolate desserts here.

    Print

    Chocolate Brownie Cheesecake

    Chocolate brownie cheesecake – the ultimate cheesecake for chocolate lovers! It has a fudgy brownie bottom topped with a rich and creamy chocolate cheesecake, chocolate ganache, and whipped cream.
    Course Dessert
    Cuisine American
    Keyword brownie cheesecake recipe, chocolate brownie cheesecake recipe
    Prep Time 30 minutes
    Cook Time 2 hours
    Total Time 2 hours 30 minutes
    Servings 12 Slices
    Calories 971kcal
    Author Alyssa Rivers

    Ingredients

    Brownie Bottom (OR use your favorite brownie mix)

    • 1 cup unsalted butter melted
    • 1 1/2 cups semi-sweet chocolate chips melted
    • 1 cup granulated sugar
    • 1 cup light brown sugar packed
    • 3/4 cup unsweetened cocoa powder
    • 1/2 tablespoon vanilla extract
    • 4 large eggs room temperature
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup all purpose flour

    Cheesecake Layer

    • 24 oz cream cheese softened to room temperature
    • 1 cup granulated sugar
    • 1 cup semi-sweet chocolate chunks or chips, melted
    • 2 tablespoons unsweetened cocoa powder
    • 1 1/2 tablespoons flour
    • 2 teaspoons vanilla extract
    • 4 large eggs room temperature
    • 1 cup sour cream room temperature

    Chocolate Ganache

    • 3/4 cups semi-sweet chocolate chunks or chips
    • 1/3 cup heavy whipping cream

    Garnish (Optional)

    • shaved chocolate
    • whipped cream

    Instructions

    • Preheat oven to 350°Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outer layer of the pan with a double-layer of heavy duty aluminum foil to prevent leaking.

    Brownie Bottom:

    • To make the brownie, combine the melted butter and melted chocolate in a large bowl until smooth. Whisk in both sugars until combined.
    • Whisk in the vanilla and then the eggs, one by one – mixing until incorporated.
    • Add baking powder, salt and slowly mix in the flour until smooth and just combined.
    • Pour the batter into the prepared pan and spread evenly. Bake in preheated oven for 22-24 minutes. (Brownie may not be fully baked which is okay since you will bake it with the cheesecake)

    Cheesecake Layer:

    • Remove the pan from the oven and set aside. Reduce the oven temperature to 300°F.
    • While the brownie is baking, make the cheesecake layer. Using a stand mixer (or hand mixer) on low speed, beat the cream cheese and sugar until smooth and combined. Scrape down the sides of the bowl and beat slowly, until just smooth.
    • Add eggs, one at a time, scraping down after each addition.
    • Add melted chocolate, cocoa powder, flour and vanilla together until smooth.
    • Add the sour cream and beat on low speed until smooth and combined.
    • Slowly pour cheesecake batter over brownie layer and spread evenly. The pan will be very full. (you may have extra batter which you can bake in silicone muffin cups or ramekins)
    • Place springform pan inside a large roasting pan. Fill outside pan with enough warm water to go about almost half-way up the sides of the springform pan.
    • Bake at 300°F for 1 hour and 30 minutes. The center will be slightly jiggly.
    • Turn off the oven, and allow the cheesecake to cool in the oven with the door closed for 20 minutes.
    • Crack open the door and leave the cheesecake in the oven for 30 minutes or until set. Remove the cheesecake from the oven and discard aluminum foil wrapping. Cover and refrigerate until firm, 5-6 hours or overnight.
    • Once the cheesecake is completely cool, remove springform pan sides from cheesecake and place cheesecake on a serving plate.

    Chocolate Ganache:

    • Place the chocolate chips in a heat-safe bowl.
    • Using a double-boiler or the microwave, heat the heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Allow the mixture to sit undisturbed for 1-3 minutes, then whisk until smooth.
    • Spread the ganache onto the cheesecake into an even layer. Garnish with shaved chocolate and whipped cream, if desired.

    Nutrition

    Calories: 971kcal | Carbohydrates: 93g | Protein: 13g | Fat: 63g | Saturated Fat: 37g | Cholesterol: 234mg | Sodium: 353mg | Potassium: 579mg | Fiber: 6g | Sugar: 72g | Vitamin A: 1634IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 5mg

     

  • Cinnamon Roll Dessert Pizza

    Cinnamon Roll Dessert Pizza

    Inspired by Papa Murphy’s cinnamon pizza, this dessert pizza has all of the goodness of a cinnamon roll! Buttery brown sugar cinnamon spread on top of quick and easy pizza dough and drizzled with a cream cheese glaze will make you go back for seconds!

    I love cinnamon desserts. And cinnamon breakfasts. Really, you can never go wrong with adding cinnamon to your list of ingredients! Check out some more of my favorite cinnamon treats like these Quick 45 Minute Cinnamon Rolls, this delicious Cinnamon Roll Monkey Bread, or these amazing Baked Cinnamon Sugar Apple Chips! Trust me, you definitely want to try them all.

    The top view of a dessert pizza, drizzled with cream cheese frosting and cut into slices on a platter.

    What is a Cinnamon Roll Dessert Pizza

    We love pizza night at our house. And they have been getting more frequent these days because we are so busy! My boys always beg me to make homemade pizza instead of ordering out. But it doesn’t stop with the main course as pizza… they want it for dessert too! And I must say, once you try this out, you will want to make it over and over again!

    This dessert pizza has all of the classic signs of a cinnamon roll. The delicious cinnamon taste and yummy cream cheese topping. This pizza dessert, however, takes your cinnamon roll to the next level. The cinnamon mixture has some delicious oats for a heartier texture! Oh, and did I mention that you can make this with simple pizza dough? If you don’t have the time to make cinnamon rolls, this is a great option, not to mention it’s unique and everyone loves it!

    Ingredients in Cinnamon Dessert Pizza

    It all starts with my quick and easy pizza dough. It only requires 20 minutes of rest time, so you can have your pizza in and out of the oven in no time at all! Check out the recipe card at the bottom of the post for exact measurements and ingredients.

    Cinnamon Sugar Spread

    • Butter: I used unsalted butter in this recipe.  
    • Brown Sugar: I love adding in brown sugar whenever I can
    • Old Fashioned Oats: This is where the pizza gets intersting and takes a turn away from your classic cinnamon rolls. You will love the added taste and texture!
    • Cinnamon: This classic spice will give this dessert pizza exaclty the flavor you want.

    Cream Cheese Glaze

    • Butter: Use some more unslated butter in this delicious glaze.
    • Cream Cheese: The cream cheese will mix much better and has less lumps if you let it sit out at room temperature for about 20-30 minutes.
    • Powdered Sugar: This dissolves easily and brings a sweet taste to counteract the tangy cream cheese.
    • Vanilla Extract: I love adding in a splash of vanilla to any glaze!

    How to Make a Dessert Pizza

    This cinnamon roll dessert pizza is so simple and easy that it will definitely be a go-to dessert at your house! Not to mention that you can even buy pre-made pizza dough to make it that much easier!

    1. Prep: Preheat oven to 400 degrees. Spray a 12 inch pizza sheet lightly with cooking spray. Set aside.
    2. Roll: Roll the pizza dough into a 12-inch circle and place it on top of the pizza pan. If you want the dough to be thinner then divide it in half and use the other half for pizza. Once it is in the pizza pan then let it rest for 10 minutes.

    To Make the Spread

    1. Mix and Bake: In a small bowl combine butter, brown sugar, oats, and cinnamon. Spread thinly on top of the pizza crust. Sprinkle with additional brown sugar if desired. Bake for 12-15 minutes or until the edges are light brown.

    To Make the Glaze

    1. Drizzle: Beat together butter and cream cheese. Add powdered sugar and vanilla until combined. If it is thick then put it in the microwave to soften it up. Drizzle on top of the pizza.
    4 pictures showing how to add the cinnamon topping to the crust and the glaze in a bowl.

    Can I Use Refrigerated Pizza Dough?

    Yes! If you don’t have time to make dough from scratch for this cinnamon dessert pizza then you can use a can of refrigerated pizza dough! This makes things so simple. All you have to do is roll it out and then add on the toppings and bake!

    The top view of a cinnamon roll dessert pizza.

    How to Store Leftovers

    This cinnamon roll dessert pizza makes delicious leftovers!! All you have to do is once your dessert pizza has cooled, cover it with some foil or place it in an airtight container. Put it in your fridge, and it will last 3-4 days. You can reheat it in the microwave, or you can eat it cold! Either is delicious!

    A slice of dessert pizza being taken off of the platter.

    More Delicious and Unique Pizzas

    If you love pizza but are ready to change up the game, I have some recipes for you! After you make this delicious cinnamon roll dessert pizza, you have to try all of these others! They are unique, yummy and then you can really have pizza for every occasion! 

    Print

    Cinnamon Roll Dessert Pizza

    Inspired by Papa Murphy's cinnamon pizza, this dessert pizza has all of the goodness of a cinnamon roll! Buttery brown sugar cinnamon spread on top of quick and easy pizza dough and drizzled with a cream cheese glaze will make you go back for seconds! 
    Course Dessert
    Cuisine American
    Keyword cinnamon dessert pizza, cinnamon roll dessert pizza, dessert pizza
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 8 Slices
    Calories 415kcal
    Author Alyssa Rivers

    Ingredients

    Dough

    Cinnamon Sugar Spread

    • 1/2 cup butter softened
    • 1/2 cup brown sugar
    • 1/2 cup old fashioned oats
    • 3 Teaspoons cinnamon

    Cream Cheese Glaze

    • 4 tablespoons unsalted butter
    • 2 ounces cream cheese at room temperature
    • ¾ cup powdered sugar
    • ½ teaspoon vanilla extract

    Instructions

    • Preheat oven to 400 degrees. Spray a 12 inch pizza sheet lightly with cooking spray. Set aside.
    • Roll the pizza dough into a 12-inch circle and place it on top of the pizza pan. If you want the dough to be thinner, divide it in half and use the other half for pizza. Once it is in the pizza pan, let it rest for 10 minutes.

    To Make the Spread

    • In a small bowl combine butter, brown sugar, oats, and cinnamon. Spread thinly on top of the pizza crust. Sprinkle with additional brown sugar if desired. Bake for 12-15 minutes or until the edges are light brown.

    To Make the Glaze

    • Beat together butter and cream cheese. Add powdered sugar and vanilla until combined. If it is thick, put it in the microwave to soften it up. Drizzle on top of the pizza.

    Notes

    Originally Posted on February 20, 2015

    Updated on October 17, 2022

    Nutrition

    Calories: 415kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 472mg | Potassium: 55mg | Fiber: 2g | Sugar: 28g | Vitamin A: 627IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 2mg
  • Mexican Chorizo Tacos

    Mexican Chorizo Tacos

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

    These Mexican Chorizo Tacos are the ultimate street food made right in your kitchen! Stuffed with mouthwatering Chorizo ground pork and topped with fresh herbs, this dish is sure to please a crowd. It only takes 15 minutes to make this meal that everyone will still be talking about tomorrow!

    It’s no secret I love Mexican food! Especially street food. There’s nothing like a taco truck to absolutely make my day. If you want a healthier version of street food that you can make at home, I have recipes for you! You will LOVE these Chicken Satay scewers, these AMAZING Street Tacos, and the one of my all time favorites Mexican Street Corn.

    Five Chorizo tacos sitting on a cutting board with tomatoes and onions and cilantro on top with limes to the side.

    What is a Chorizo Taco?

    If this is your first time having a Chorizo taco, you are in for a treat! Chorizo is a spice blend that is put on ground pork and usually made into a sausage. The Spanish version is a cured pork sausage. Mexican Chorizo is usually fresh (uncured), which is what we are making today. The seasoning is made up of warm and flavorful spices like garlic powder, paprika, chili powder, cumin, and oregano.

    This dish is traditionally ground pork, but you can use your favorite ground meat. This recipe is fast and easy which I love! It’s also great for feeding a large group! You can also make this meat and use it in other things like enchiladas or even pasta! It’s full of great flavors that will have everyone wanting it again tomorrow!

    What is in a Mexican Chorizo Taco?

    These delicious Mexican Chorizo Tacos have only a few simple ingredients which makes it the perfect meal for a busy night! This recipe serves about 4 people, but you could double or even triple the recipe for a group. This ground pork is so full of flavor and tacos are always a crowd pleaser. See the recipe card below for exact measurements.

    • Onion: Cooking them first adds flavor to the pan before you even add the meat!
    • Garlic: Garlic is a MUST in this recipe, it actually adds a little sweetness to the dish
    • Ground Pork: Mexican chorizo traditionally uses ground pork. You can use other ground meats too!
    • Chorizo Seasoning: I love making this sesaoning at home. I think homemade seasoning blends have more flavor and are fresher!
    • Corn Tortillas: I really like making these at home too. But any tortilla you like will work, even flour tortillas.
    • Cilantro: I add cilantro on top as a garnish. If you aren’t a fan, you could leave this out if you wanted to!
    • Water: I like to add water when I’m cooking the meat. It adds a little more moisture to keep it from being dry.
    Transition photos that show onions being sauteed in a fry pan, then ground pork cooking in the pan with a wooden spoon, then seasoning being added to the pan, and finally the meat finished cooking in the pan.

    How to Make Chorizo Tacos

    These Mexican Chorizo Tacos are so easy to make, you will have a delicious and flavorful dinner ready in just 15 minutes! They are always a favorite at my house, and it’s so easy to make for a large crowd! The best part (besides the amazing flavor) is that you only need one pan to make this meal. Cleaning up afterward is really fast too!

    1. Cook Veggies: Heat a large skillet over medium-high heat. Add the olive oil and minced onions. Cook for about 3 minutes until onions begin to soften and become a little seethrough. Add the garlic and cook for 30 seconds until you can smell them.
    2. Cook Pork: Add the ground pork and cook for 8-10 minutes. Stir occasionally until the pork is completely cooked.
    3. Season: Add the chorizo mixture and stir to incorporate it into the meat. You will continue to cook the seasonings into the meat for about 3 minutes. Taste and add more seasoning if needed.
    4. Add Water: Add water if the meat dries out too much as it cooks. I like my chorizo on the wetter side, so add water if you like it that way too.
    5. Warm Tortillas: Warm the corn tortillas in a separate hot skillet or over the open flame on a gas stove for about 30 seconds per each side until warmed through with some toasty brown spots.
    6. Assemble: Fill the corn tortillas with the cooked chorizo and add your favorite toppings.
    7. Garnish: Garnish and enjoy with chopped cilantro, chopped onions, or any taco toppings you want!
    Mexican Chorizo ground pork in a pan with a wooden spoon.

    Additional Optional Toppings

    Sometimes I just like to keep my Mexican Chorizo Tacos simple. Other times I want to add different flavors on top! If you want to have more toppings for your tacos, here are some that I recommend. Or just use your personal favorite toppings!

    • Cheese: Who doesn’t love cheese on a taco? I would use aged cheddar or a classic Mexican cheese like queso fresco. Some crema on top would be delicious!
    • Fresh Salsa: You can never go wrong with a great pico de gallo! I also love this simple blender salsa recipe that is so fast and easy. If you don’t have time to make a salsa, fresh tomatoes are also really yummy.
    • Other Herbs and Vegetables: Every time I share a recipe with cilantro, I always get asked if you have to use it. Of course not! You can use whatever you like best! Green onions would be perfect. Roasted peppers and avocados would add so much flavor and extra nutrients.

    A hand holding a Mexican Chorizo Taco with other tacos in the background.

    Storing Leftovers

    Mexican Chorizo Tacos make the perfect leftovers! It can taste even better the next day because the flavors get really mixed together in the perfect way. Here are some tips to help you store your tacos.

    In the Fridge: You can store your taco meat in an airtight container in the fridge and it will stay fresh for up to 5 days. I don’t recommend storing your taco already assembled because the meat will make the tortilla soggy. I like to store my toppings separately from my meat too. This will help keep everything fresh for 5 days.

    Reheating Chorizo Tacos: You can reheat the meat in the microwave. I recommend reheating your tortillas on the stove because this will help them crisp up again and they will taste fresh! Add your toppings cold just like you did the first day.

    Other Delicious Mexican Dishes to Try

    Have I said it enough? I LOVE Mexican food. I love it because it is so full of flavor, easy to serve to large groups, and everyone loves it. If you love Mexican food like me you are in for a treat. I have rounded up some of my favorite meals that are tried and true. You will love these recipes!

    • Heat a large skillet over medium-high heat. Add the olive oil and minced onions. Cook for about 3 minutes until onions begin to soften and become translucent. Add the garlic and cook for 30 seconds until fragrant.

    • Add the ground pork and cook for 8-10 minutes, stirring occasionally, until the pork is completely cooked.

    • Add the chorizo seasoning and stir to incorporate it into the meat. Continue to cook the flavor into the meat for about 3 minutes. Taste and add more seasoning if needed.

    • Add water if the meat dries out too much as it cooks. I like my chorizo on the wetter side, so add water to your preference.

    • Warm the corn tortillas in a separate hot skillet or over the open flame on a gas stove for about 30 seconds per each side until warmed through with some toasty brown spots.

    • Fill the corn tortillas with the cooked chorizo and add desired toppings.

    • Garnish and enjoy with chopped cilantro, chopped onions, or any taco toppings you desire!

    Serves: 4

    Calories532kcal (27%)Carbohydrates36g (12%)Protein27g (54%)Fat31g (48%)Saturated Fat11g (55%)Polyunsaturated Fat3gMonounsaturated Fat11gCholesterol94mg (31%)Sodium241mg (10%)Potassium489mg (14%)Fiber5g (20%)Sugar1g (1%)Vitamin A183IU (4%)Vitamin C2mg (2%)Calcium83mg (8%)Iron2mg (11%)

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

    Course Dinner

    Cuisine Mexican

    Keyword 15 minute, chorizo tacos, chorizo tacos recipe

  • Pumpkin Chiffon Pie with Biscoff Crust

    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 is spoon licking good. This recipe is one you’ll want to serve for the holidays or any day!

    It’s no secret I’m a fan of pie. I mean, can you blame me? Creamy filling with a sweet crunchy or flaky crust, who could find fault with that?! I love making pies all year round, but since the Holidays are approaching, I am looking forward to fall-inspired pies! This classic Chocolate Pie is one I make every year for those who don’t like pumpkin. Take it up a notch and try this amazing German Chocolate Pie! This Sweet Potato Pie has also become a favorite around the holidays.

    A slice of Pumpkin Chiffon Pie with whipped cream sprinkled with cinnamon being scooped out of a white pie dish

    What is a Chiffon Pie?

    A chiffon pie is similar to a custard pie, but the filling is folded with meringue to make it light and fluffy. And this pie definitely is! This silky smooth pumpkin pie will knock your fuzzy socks off. It is SO full of fall flavor and is gone faster than my regular pumpkin pie recipe (which is fantastic so that’s saying something). This Pumpkin Chiffon Pie is my current favorite pumpkin dessert, it’s just so creamy and doesn’t feel heavy in my stomach. I can’t get enough of it!

    If you love a graham cracker crust, you are going to LOVE this Biscoff cookie crust. It’s a similar texture, but with so much flavor! Biscoff cookies go perfectly with this creamy pumpkin filling. It’s a great way to surprise your family this holiday season with something new. And the best part is, it’s not hard to make! If you are worried about whipping egg whites, I’ve got my tips listed below. They will turn out perfectly!

    Ingredients in Pumpkin Chiffon Pie

    This pumpkin chiffon pie is so full of fall flavors! It has classic spices that warm your taste buds and is complimented by a light and fluffy filling. It’s just too good! And it really doesn’t take too many ingredients to make which is always a plus. See the recipe card below for exact measurements.

    • Biscoff Cookie Crumbs: You can actually buy Biscoff Cookie crumbs, or you can pulse them in a food processor until fine. Or you can use the method I used growing up- put them in a Ziplock bag and crush them with a rolling pin!
    • Granulated Sugar: The sugar you have in your pantry is what you should use for this pie.
    • Butter: I used salted butter in this chiffon pie. This recipe calls for melted butter.
    • Vanilla Extract: Whatever you use for baking will work great for this pie.
    Process photos of a pie dish with pie crust pressed in it, a bowl with pumpkin puree, eggs and milk, a pot with the ingredients mixed together, and the final combined bowl of the filling.

    Pumpkin Chiffon Pie Filling Ingredients

    • Unflavored Gelatin: You should be able to find unflavored gelatin in the baking aisle of your grocery store. This helps the pie set up.
    • Ground Cinnamon: It’s a classic pairing with pumpkin, and great for the holidays!
    • Ground Nutmeg: Adds warm, earthy flavor.
    • Ground Clove: Cloves are a little floral, and a bit sweet! They really bring the wow factor to this pie!
    • Ground Ginger: Adds a sharp flavor that pairs perfectly with pumpkin.
    • Salt: Enhances the flavors in the pie.
    • Sugar: To sweeten the filling.
    • Pumpkin Puree: You should be able to find a can of regular pumpkin puree without the spices. If you have canned pumpkin pie filling and want to use that, you’ll want to cut back on the other spices in this pie.
    • Egg Yolks: You will need to separate your egg whites from yolks, so I like that this recipe calls for both so you don’t have any extra whites or yolks.
    • Whole Milk: Whole milk really is best for this recipe. You could probably get away with 2%, but your milk needs to have fat in it.
    • Egg Whites: This is to make the meringue.
    • Cream of Tartar: This helps to stabilize the egg whites and helps them get nice and fluffy.
    An overhead shot of Pumpkin Chiffon pie in a white pie dish with whipped cream and dusted with cinnamon next to a tea towel and small pumpkins.

    How to Make Pumpkin Chiffon Pie

    This pie is so worth the time that it will take to make! The meringue is not as difficult to make as you may believe. I have tips listed below that will help you know how to whip the egg whites. Other than that, this pie is a breeze to make! It’s so simple, creamy and fluffy you’ll want to make two!

    Making the Biscoff Crust

    1. Mix: Using a hand mixer, combine all ingredients in a bowl and mix well.
    2. Press: Press mixture into a 9” pie pan firmly and evenly with the back of a spoon
    3. Bake: Now bake the crust in an oven preheated to 325℉ for 10 minutes.
    4. Cool: Remove from oven and let cool completely before filling.
    Dessert with a few slices taken out with pumpkins in the background.

    How to Make Pumpkin Chiffon Pie Filling

    1. Whisk: In a medium saucepan whisk together gelatin, all the spices, and ½ cup of the sugar
    2. Mix Wet with Dry: In a separate bowl whisk pumpkin, egg yolks, and milk. Pour wet ingredients into your saucepan with the dry ingredients and mix well.
    3. Boil: Over medium-high heat bring the mixture to a gentile boil, stirring constantly. Once bubbles start to form around the edges of the pan, remove from heat, pour into a separate bowl and let cool to room temperature.
    4. Whip Egg Whites: In another bowl either using a hand mixer or a stand mixer fitted with the whisk, whisk the egg whites and cream of tartar until soft peaks form.
    5. Add Sugar: Start adding the rest of the sugar in 1 tablespoon at a time while you whisk. Continue until the rest of the sugar is used, and stiff peaks have formed. Don’t overmix the egg whites!
    6. Fold: Take about ¼ of your egg white mixture and gently fold it into your cooled pumpkin mixture.
    7. Fold the Rest: Add the remaining egg white mixture to your pumpkin mixture, gently folding until well combined. Be careful not to degas the egg whites when folding in, this is what gives your pie the fluffy airy texture.
    8. Chill: Pour mixture into your cooled pie shell and chill in the fridge, for at least 2 hours, or overnight before serving.
    9. Eat: Serve with whipped cream and enjoy!

    How to Make Perfect Whipped Egg Whites

    If whipped egg whites intimidate you, you are not alone! They can be tricky, but not impossible. And you CAN do it! Here are a few tips to give you the confidence to make these egg whites for your pumpkin chiffon pie.

    • Using a Clean Bowl: It’s important that your bowl and whisk are spotless. If you have any fat from oil or something you’ve made before it will affect the egg whites.
    • Using Room Temperature Eggs: Eggs will separate more easily when they are cold, but they will whip up better when at room temperature. I recommend separating them before you start making your crust, then leave the whites out for 20 minutes. Then they will be ready to whip up and get fluffy!
    • Whip to Stiff Peaks: You want to whisk them until you get stiff peaks but not much past that. A stiff peak means the eggs are smooth, white, shiny, and stand up straight when you pull the whisk out. You will know if you over-whip them because they will get grainy and won’t look shiny anymore.
    • Folding Egg Whites In: When folding them into the pumpkin mixture take care to fold gently, not stir or whisk. I recommend adding about ¼ of your egg whites and folding that first. Then you can add the rest and finish folding it in.

    Note: This recipe uses raw beaten egg whites, if you are nervous about using raw eggs you can use pasteurized egg whites instead.

    A slice of pumpkin chiffon pie sitting on a stone like plate with the full pie in the background along with pumpkins and a tea towel.

    How to Store Leftover Pumpkin Chiffon Pie

    This pie is best when eaten within 24 hours because of the whipped egg whites. After two days the pie will start to relax and deflate. But if you do need to store your pie, here is how you can do that.

    In the Refrigerator: Store this pie in an airtight container or covered in plastic wrap for 3-4 days in the refrigerator.

    In the Freezer: You can freeze this pie, although it won’t be as good as when it is fresh. Store in an airtight container without the whipped cream on top for up to a month.

    Other Delicious Pumpkin Desserts to Try

    It’s pumpkin season, and I’m a huge fan of all sorts of pumpkin desserts! If you love pumpkin as much as I do, you’ll also love these fall inspired desserts!

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    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!
    Course Dessert
    Cuisine American
    Keyword homemade pumpkin pie, pumpkin chiffon pie, pumpkin dessert
    Prep Time 1 hour 30 minutes
    Cook Time 10 minutes
    cooling time 2 hours
    Total Time 3 hours 40 minutes
    Servings 8 people
    Calories 509kcal
    Author Alyssa Rivers

    Ingredients

    Biscoff crust:

    • 2 cups ground biscoff cookies crumbs
    • 3 tablespoons granulated sugar
    • 6 tablespoons salted butter melted
    • 1 teaspoon vanilla extract

    Filling:

    • 1 envelope of unflavored gelatin
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground clove
    • ¼ teaspoon ground ginger
    • ½ teaspoon salt
    • ¾ cups granulated sugar divided
    • 1 15 oz can pumpkin puree
    • 3 egg yolks
    • ½ cup whole milk
    • 3 egg whites
    • ¼ teaspoon cream of tartar

    Instructions

    Biscoff crust:

    • Using a hand mixer, combine all ingredients in a bowl and mix well.
    • Press mixture into a 9” pie pan firmly and evenly with the back of a spoon
    • Bake crust in an oven preheated to 325℉ for 10 minutes.
    • Remove from oven and let cool completely before filling.

    Filling:

    • In a medium saucepan whisk together gelatin, all the spices, and ½ cup of the sugar
    • In a separate bowl whisk pumpkin, egg yolks, and milk. Pour wet ingredients into your saucepan with the dry ingredients and mix well.
    • Over medium high heat bring mixture to a gentile boil, stirring constantly. Once bubbles start to form around the edges of the pan, remove from heat, pour into a separate bowl and let cool to room temprature.
    • In another bowl either using a hand mixer or a stand mixer fitted with the whisk, whisk the egg whites and cream of tartar until soft peaks form.
    • Start adding the rest of the sugar in 1 tablespoon at a time while you whisk. Continue until the rest of the sugar is used, and stiff peaks have formed. Don’t overmix the egg whites!
    • Take about ¼ of your eggwhite mixture and gently fold it into your cooled pumpkin mixture.
    • Add the remaining egg white mixture to your pumpkin mixture, gently folding until well combined. Be careful not to degas the egg whites when folding in, this is what gives your pie the fluffy airy texture.
    • Pour mixture into your cooled pie shell and chill in the fridge, at least 2 hours, or overnight before serving.
    • Serve with whipped cream and enjoy!

    Nutrition

    Calories: 509kcal | Carbohydrates: 62g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 450mg | Potassium: 123mg | Fiber: 1g | Sugar: 37g | Vitamin A: 456IU | Vitamin C: 0.02mg | Calcium: 42mg | Iron: 2mg